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just need a cookie
Brown butter toffee cookies
This cookie combines the nutty depth of browned butter with the irresistible crunch of buttery toffee bits. The brown butter adds a warm, caramelized flavor that enhances the sweetness of the toffee, creating a perfect balance of chewy and crisp textures.
Ingredients:
- 2 1/4 cups (280g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (170g) unsalted butter, browned and cooled
- 3/4 cup (150g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 1/4 cups (200g) toffee bits (such as Heath bits)
Directions:
1. Brown the Butter:
In a medium saucepan, melt the butter over medium heat. Stir constantly until it turns golden brown and gives off a nutty aroma (this usually takes 5-8 minutes). Be careful not to burn it.
2. Pour the browned butter into a heatproof bowl, scraping all the brown bits from the bottom of the pan (those bits are full of flavor!). Let the butter cool to room temperature (you can place it in the fridge for 10-15 minutes to speed up the process).
3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
4. Cream Sugars with Brown Butter: In a large mixing bowl, beat the cooled brown butter with the brown sugar and granulated sugar until combined and smooth.
5. Add Wet Ingredients: Beat in the egg, egg yolk, and vanilla extract until the mixture is light and creamy.
Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
6. Fold in Toffee and Chocolate: Stir in the toffee bits until evenly distributed.
7. Chill the Dough (important with browned butter): Cover the dough and chill in the refrigerator for at least 1 hour (or up to 24 hours). Chilling helps the cookies stay thick and enhances the flavor.
8. Preheat Oven: Preheat your oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats.
9. Portion Dough: Scoop about 2 tablespoons of dough for each cookie and place on the prepared baking sheets, spacing them about 2 inches apart.
10. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. The cookies will firm up as they cool.
11. Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Ingredients:
- 2 1/4 cups (280g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (170g) unsalted butter, browned and cooled
- 3/4 cup (150g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 1/4 cups (200g) toffee bits (such as Heath bits)
Directions:
1. Brown the Butter:
In a medium saucepan, melt the butter over medium heat. Stir constantly until it turns golden brown and gives off a nutty aroma (this usually takes 5-8 minutes). Be careful not to burn it.
2. Pour the browned butter into a heatproof bowl, scraping all the brown bits from the bottom of the pan (those bits are full of flavor!). Let the butter cool to room temperature (you can place it in the fridge for 10-15 minutes to speed up the process).
3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
4. Cream Sugars with Brown Butter: In a large mixing bowl, beat the cooled brown butter with the brown sugar and granulated sugar until combined and smooth.
5. Add Wet Ingredients: Beat in the egg, egg yolk, and vanilla extract until the mixture is light and creamy.
Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
6. Fold in Toffee and Chocolate: Stir in the toffee bits until evenly distributed.
7. Chill the Dough (important with browned butter): Cover the dough and chill in the refrigerator for at least 1 hour (or up to 24 hours). Chilling helps the cookies stay thick and enhances the flavor.
8. Preheat Oven: Preheat your oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats.
9. Portion Dough: Scoop about 2 tablespoons of dough for each cookie and place on the prepared baking sheets, spacing them about 2 inches apart.
10. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. The cookies will firm up as they cool.
11. Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Chocolate Espresso White Chip Cookies
Fudgey, chocolatey with a hint of coffee and creamy white chocolate— these cookies are the perfect combination of flavors!
Confetti Cake Cookies
A fun, colorful twist on your classic sugar cookie! These soft and chewy treats are packed with vibrant sprinkles and creamy white chocolate chips.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon cornstarch (for soft, chewy cookies)
- 1/2 cup white chocolate chips
- 1/2 cup sprinkles (rainbow or confetti)
Directions:
1. Preheat your oven to 375° F. Line two baking sheets with parchment paper or silicone mats.
2. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cornstarch. This mixture helps create a soft and thick texture that mimics the cake-like consistency of cake mix.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be thick and soft.
6. Gently fold in the white chocolate chips and sprinkles, ensuring everything is evenly distributed.
7. Scoop about 2 tablespoons of dough for a large cookie and place onto lined baking sheet. For the best texture and to avoid spreading too much, chill the dough in the refrigerator for 30 minutes to 1 hour. This will result in a thicker, chewier cookie.
8. Space the dough balls about 2 inches apart on baking sheet and bake for 9-11 minutes until edges are golden and the center is still soft. Allow cookies to rest on baking sheet for 5 minutes before transferring to cooling rack.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon cornstarch (for soft, chewy cookies)
- 1/2 cup white chocolate chips
- 1/2 cup sprinkles (rainbow or confetti)
Directions:
1. Preheat your oven to 375° F. Line two baking sheets with parchment paper or silicone mats.
2. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cornstarch. This mixture helps create a soft and thick texture that mimics the cake-like consistency of cake mix.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be thick and soft.
6. Gently fold in the white chocolate chips and sprinkles, ensuring everything is evenly distributed.
7. Scoop about 2 tablespoons of dough for a large cookie and place onto lined baking sheet. For the best texture and to avoid spreading too much, chill the dough in the refrigerator for 30 minutes to 1 hour. This will result in a thicker, chewier cookie.
8. Space the dough balls about 2 inches apart on baking sheet and bake for 9-11 minutes until edges are golden and the center is still soft. Allow cookies to rest on baking sheet for 5 minutes before transferring to cooling rack.
Brookies
Half brownie half chocolate chip cookie for when you can't choose just one!
Ingredients:
For the cookie dough:
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cornstarch (for softness)
1 1/2 cups semi-sweet chocolate chips
For the brownie dough:
1/2 cup (1 stick) unsalted butter
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup mini chocolate chips (optional, for extra gooeyness)
Directions:
1. Preheat oven to 375°F and line 2 baking sheets with parchment paper.
Mix the cookie dough:
1. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
2. Add the eggs, one at a time, beating well after each addition, then stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, salt, and cornstarch.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Stir in the chocolate chips.
6. Set aside in fridge to chill while you make the brownie dough.
Mix the brownie dough:
1. In a separate bowl, melt the butter (you can do this in the microwave or on the stove). Let it cool slightly.
2. Once the butter has cooled, whisk in the brown sugar and granulated sugar until smooth.
3. Add the eggs and vanilla extract and whisk until fully combined.
4. In another bowl, whisk together the cocoa powder, flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
6. Stir in the mini chocolate chips, if using. Set aside.
Assemble the brookies:
1. Scoop about 1-2 tablespoon of cookie dough and roll it into a ball. Place the dough ball on one of the prepared baking sheets.
2. Scoop about 1-2 tablespoons of brownie dough and flatten it slightly, then place it on top of the cookie dough ball.
3. Gently press down to seal the two together into one dough ball.
4. Repeat the process with the remaining dough, making sure the dough balls are spaced about 2 inches apart on the baking sheet.
5. Bake cookies for 10-12 minutes or until the edges are set and golden, but the center is still soft. The key to thick and moist Brookies is to underbake them slightly, as they’ll continue to cook while cooling.
If you like a firmer texture, bake closer to 12 minutes, but keep an eye on them to avoid over baking.
Ingredients:
For the cookie dough:
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cornstarch (for softness)
1 1/2 cups semi-sweet chocolate chips
For the brownie dough:
1/2 cup (1 stick) unsalted butter
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup mini chocolate chips (optional, for extra gooeyness)
Directions:
1. Preheat oven to 375°F and line 2 baking sheets with parchment paper.
Mix the cookie dough:
1. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
2. Add the eggs, one at a time, beating well after each addition, then stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, salt, and cornstarch.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Stir in the chocolate chips.
6. Set aside in fridge to chill while you make the brownie dough.
Mix the brownie dough:
1. In a separate bowl, melt the butter (you can do this in the microwave or on the stove). Let it cool slightly.
2. Once the butter has cooled, whisk in the brown sugar and granulated sugar until smooth.
3. Add the eggs and vanilla extract and whisk until fully combined.
4. In another bowl, whisk together the cocoa powder, flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
6. Stir in the mini chocolate chips, if using. Set aside.
Assemble the brookies:
1. Scoop about 1-2 tablespoon of cookie dough and roll it into a ball. Place the dough ball on one of the prepared baking sheets.
2. Scoop about 1-2 tablespoons of brownie dough and flatten it slightly, then place it on top of the cookie dough ball.
3. Gently press down to seal the two together into one dough ball.
4. Repeat the process with the remaining dough, making sure the dough balls are spaced about 2 inches apart on the baking sheet.
5. Bake cookies for 10-12 minutes or until the edges are set and golden, but the center is still soft. The key to thick and moist Brookies is to underbake them slightly, as they’ll continue to cook while cooling.
If you like a firmer texture, bake closer to 12 minutes, but keep an eye on them to avoid over baking.
Chocolate Peanut Butter Cookeis
The ultimate indulgence for chocolate and peanut butter lovers! These rich, fudgy cookies are packed with creamy peanut butter chips.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (preferably Dutch-processed for a richer flavor)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder (for extra lift and softness)
- 1/2 cup semi-sweet chocolate chips (optional, for extra chocolatey goodness)
- 1 cup peanut butter chips (or more if you prefer)
- 1/2 cup dark chocolate (chopped into chunks, optional for added texture
Directions:
1. Preheat your oven to 375°F and line 2 baking sheets with parchment paper.
2. In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy (about 3 minutes). The mixture should look creamy and slightly pale.
3. Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to over-mix.
5. Stir in the semi-sweet chocolate chips and peanut butter chips (and the chopped dark chocolate, if using) with a spatula, making sure they’re evenly distributed throughout the dough.
6. Scoop about 2 tablespoons of dough per cookie (for large, thick cookies). Roll the dough into a ball and place it on the prepared baking sheets. For the best texture and to avoid spreading too much, chill the dough in the refrigerator for 30-60 minutes to 1 hour. This will result in a thicker, chewier cookie.
7. Ensure dough balls are about 2 inches a part on baking sheet. Bake for 9-11 minutes, or until the edges are set but the centers are still soft and slightly under baked. The cookies will continue to cook on the baking sheet once removed from the oven, ensuring they stay fudgy and moist.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (preferably Dutch-processed for a richer flavor)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder (for extra lift and softness)
- 1/2 cup semi-sweet chocolate chips (optional, for extra chocolatey goodness)
- 1 cup peanut butter chips (or more if you prefer)
- 1/2 cup dark chocolate (chopped into chunks, optional for added texture
Directions:
1. Preheat your oven to 375°F and line 2 baking sheets with parchment paper.
2. In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy (about 3 minutes). The mixture should look creamy and slightly pale.
3. Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to over-mix.
5. Stir in the semi-sweet chocolate chips and peanut butter chips (and the chopped dark chocolate, if using) with a spatula, making sure they’re evenly distributed throughout the dough.
6. Scoop about 2 tablespoons of dough per cookie (for large, thick cookies). Roll the dough into a ball and place it on the prepared baking sheets. For the best texture and to avoid spreading too much, chill the dough in the refrigerator for 30-60 minutes to 1 hour. This will result in a thicker, chewier cookie.
7. Ensure dough balls are about 2 inches a part on baking sheet. Bake for 9-11 minutes, or until the edges are set but the centers are still soft and slightly under baked. The cookies will continue to cook on the baking sheet once removed from the oven, ensuring they stay fudgy and moist.
Chocolate Chip Cookies
Thick, chewy, soft and packed with melty chocolate. These are the ultimate chocolate chip cookie!
Ingredients:
- ¾ c cold butter
- ¾ c brown sugar
- ¼ cup sugar
- 2 tsp vanilla
- 2 eggs
- 2 ¼ c all purpose flour
- 1 tsp baking soda
- 2 tbsp corn starch
- 1 cup Chocolate chips
Directions:
1. Preheat oven to 375°F and line 2 baking sheets with parchment paper.
2. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, salt, and cornstarch.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be thick and soft.
6. Fold in the chocolate chips until well combined.
7. Scoop about 2 tablespoons of dough per cookie (for large, thick cookies). Roll the dough into a ball and place it on the prepared baking sheets. For the best texture and to avoid spreading too much, chill the dough in the refrigerator for 30 minutes to 1 hour.
8. Ensure the dough balls are about 2 inches a part on baking sheet and bake for 9-11 minutes until edges are golden and the center is still soft. Allow cookies to sit on baking sheet for 5 minutes before transferring to cooling rack.
Ingredients:
- ¾ c cold butter
- ¾ c brown sugar
- ¼ cup sugar
- 2 tsp vanilla
- 2 eggs
- 2 ¼ c all purpose flour
- 1 tsp baking soda
- 2 tbsp corn starch
- 1 cup Chocolate chips
Directions:
1. Preheat oven to 375°F and line 2 baking sheets with parchment paper.
2. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, salt, and cornstarch.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be thick and soft.
6. Fold in the chocolate chips until well combined.
7. Scoop about 2 tablespoons of dough per cookie (for large, thick cookies). Roll the dough into a ball and place it on the prepared baking sheets. For the best texture and to avoid spreading too much, chill the dough in the refrigerator for 30 minutes to 1 hour.
8. Ensure the dough balls are about 2 inches a part on baking sheet and bake for 9-11 minutes until edges are golden and the center is still soft. Allow cookies to sit on baking sheet for 5 minutes before transferring to cooling rack.
Dirty Chai Cookies
A warm, spiced treats infused with the bold flavors of chai spices like cinnamon, cardamom, and ginger, complemented by a hint of espresso.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cardamom
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ¾ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 tsp pure vanilla extract
- 1 tbsp strong brewed coffee or espresso (cooled)
- 1/2 tbsp finely ground coffee beans
Directions:
1. Preheat oven to 375 degrees F and line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and all the spices (cinnamon, ginger, cardamom, cloves, nutmeg). Set aside.
3. In a large mixing bowl, use a hand or stand mixer to beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
4. Mix in the egg and egg yolk, one at a time, beating well after each addition.
Stir in the vanilla extract and brewed coffee or espresso.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
6. Fold in the ground coffee beans, if using.
7. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour (or up to 24 hours). This step ensures thick, soft cookies that don’t spread too much.
8. Use a medium cookie scoop (about 2 tablespoons) to portion the dough into balls.
9. Place them about 2 inches apart on the prepared baking sheets.
10. Bake for 10-12 minutes, or until the edges are set and the centers look slightly under baked.
11. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cardamom
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ¾ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 tsp pure vanilla extract
- 1 tbsp strong brewed coffee or espresso (cooled)
- 1/2 tbsp finely ground coffee beans
Directions:
1. Preheat oven to 375 degrees F and line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and all the spices (cinnamon, ginger, cardamom, cloves, nutmeg). Set aside.
3. In a large mixing bowl, use a hand or stand mixer to beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
4. Mix in the egg and egg yolk, one at a time, beating well after each addition.
Stir in the vanilla extract and brewed coffee or espresso.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
6. Fold in the ground coffee beans, if using.
7. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour (or up to 24 hours). This step ensures thick, soft cookies that don’t spread too much.
8. Use a medium cookie scoop (about 2 tablespoons) to portion the dough into balls.
9. Place them about 2 inches apart on the prepared baking sheets.
10. Bake for 10-12 minutes, or until the edges are set and the centers look slightly under baked.
11. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Lemon Olive Oil Cookies
Light, tender treats with a perfect balance of zesty lemon flavor and the subtle richness of olive oil.
Ingredients:
- 2 ¼ cups (280g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (120ml) high-quality extra virgin olive oil
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) light brown sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 tbsp freshly squeezed lemon juice (about 1 lemon)
- 1 tbsp lemon zest (from 1 large lemon)
- 1 tsp pure vanilla extract
Directions:
1. Preheat your oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, whisk together the olive oil, granulated sugar, and brown sugar until smooth and well combined.
4. Add the egg and egg yolk, whisking until fully incorporated.
5. Stir in the lemon juice, lemon zest, and vanilla extract
6. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined.
Be careful not to overmix
7. Cover the bowl with plastic wrap and refrigerate for 20-30 minutes. Chilling helps make the dough easier to handle and enhances the cookie texture.
8. Scoop out about 1 ½ tablespoons of dough (use a medium cookie scoop for uniform cookies).
9. Roll each portion into a ball and, if desired, roll in granulated sugar for a crisp exterior.
10. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
11. Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
** The centers should look soft but not wet; they will firm up as the cookies cool.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
12. Serve as-is, or dust with powdered sugar
Ingredients:
- 2 ¼ cups (280g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (120ml) high-quality extra virgin olive oil
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) light brown sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 tbsp freshly squeezed lemon juice (about 1 lemon)
- 1 tbsp lemon zest (from 1 large lemon)
- 1 tsp pure vanilla extract
Directions:
1. Preheat your oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, whisk together the olive oil, granulated sugar, and brown sugar until smooth and well combined.
4. Add the egg and egg yolk, whisking until fully incorporated.
5. Stir in the lemon juice, lemon zest, and vanilla extract
6. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined.
Be careful not to overmix
7. Cover the bowl with plastic wrap and refrigerate for 20-30 minutes. Chilling helps make the dough easier to handle and enhances the cookie texture.
8. Scoop out about 1 ½ tablespoons of dough (use a medium cookie scoop for uniform cookies).
9. Roll each portion into a ball and, if desired, roll in granulated sugar for a crisp exterior.
10. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
11. Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
** The centers should look soft but not wet; they will firm up as the cookies cool.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
12. Serve as-is, or dust with powdered sugar
Cookie Butter Stuffed Snickerdoodles
Take the classic cinnamon-sugar cookie to a whole new level! Soft, chewy brown butter snickerdoodle cookies are lovingly stuffed with creamy, spiced cookie butter.
Ingredients:
- 1 cup butter
- 1 cup brown sugar
- ½ cup white sugar
- 2 tsp vanilla
- 2 eggs
- 2 ⅔ c all purpose flour
- 1 tsp baking soda
- 1 tbsp cornstarch
- 2 tsp cinnamon
Cinnamon sugar coating:
- ¼ cup granulated sugar
- 1 tbsp cinnamon
Cookie butter filling:
- 1/2 cup cookie butter
Directions:
1. Brown the butter: In a medium saucepan, melt the butter over medium heat, swirling it constantly until it turns golden brown and has a nutty aroma (about 5-7 minutes). Be careful not to burn it. Once browned, pour it into a heatproof bowl and let it cool to room temperature.
2. Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone mat.
3. In a large mixing bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Beat until smooth and creamy, about 2-3 minutes.
4. Add the eggs, one at a time, beating well after each addition, then add the vanilla extract.
5. In a separate bowl, whisk together the flour, baking soda, cinnamon, salt, and cornstarch. Gradually add the dry ingredients to the wet ingredients and mix until combined.
6. Chill the dough in the refrigerator for at least 30 minutes to help it firm up.
7. Prepare the Cookie Butter Filling:
While the dough is chilling, prepare the cookie butter filling. Scoop about 1 teaspoon of cookie butter onto a parchment-lined tray or plate and freeze for at least 20 minutes. This will make the cookie butter easier to handle when stuffing the cookies.
8. Shape the Cookies:
Once the dough is chilled, scoop about 1 1/2 tablespoons of dough and roll it into a ball. Flatten it slightly and place a frozen scoop of cookie butter in the center. Gently fold the dough around the filling to enclose it, forming a ball again.
9. Roll the stuffed dough ball in the cinnamon sugar mixture, making sure it is fully coated.
10. Bake the Cookies:
Place the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.
11. Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft. The cookies will continue to set as they cool, so be careful not to over bake.
Ingredients:
- 1 cup butter
- 1 cup brown sugar
- ½ cup white sugar
- 2 tsp vanilla
- 2 eggs
- 2 ⅔ c all purpose flour
- 1 tsp baking soda
- 1 tbsp cornstarch
- 2 tsp cinnamon
Cinnamon sugar coating:
- ¼ cup granulated sugar
- 1 tbsp cinnamon
Cookie butter filling:
- 1/2 cup cookie butter
Directions:
1. Brown the butter: In a medium saucepan, melt the butter over medium heat, swirling it constantly until it turns golden brown and has a nutty aroma (about 5-7 minutes). Be careful not to burn it. Once browned, pour it into a heatproof bowl and let it cool to room temperature.
2. Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone mat.
3. In a large mixing bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Beat until smooth and creamy, about 2-3 minutes.
4. Add the eggs, one at a time, beating well after each addition, then add the vanilla extract.
5. In a separate bowl, whisk together the flour, baking soda, cinnamon, salt, and cornstarch. Gradually add the dry ingredients to the wet ingredients and mix until combined.
6. Chill the dough in the refrigerator for at least 30 minutes to help it firm up.
7. Prepare the Cookie Butter Filling:
While the dough is chilling, prepare the cookie butter filling. Scoop about 1 teaspoon of cookie butter onto a parchment-lined tray or plate and freeze for at least 20 minutes. This will make the cookie butter easier to handle when stuffing the cookies.
8. Shape the Cookies:
Once the dough is chilled, scoop about 1 1/2 tablespoons of dough and roll it into a ball. Flatten it slightly and place a frozen scoop of cookie butter in the center. Gently fold the dough around the filling to enclose it, forming a ball again.
9. Roll the stuffed dough ball in the cinnamon sugar mixture, making sure it is fully coated.
10. Bake the Cookies:
Place the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.
11. Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft. The cookies will continue to set as they cool, so be careful not to over bake.
Loaded Peanut Butter Cookies
Thick, soft and loaded with peanuts and M&Ms these peanut butter cookies are always a go to!
Ingredients:
- 1 3/4 cups all-purpose flour (if dough is too sticky increase by 1-2 tbsp)
- 1 ½ tsp cornstarch
- ½ tsp baking soda
- ½ tsp baking powder
- 10 tbsp butter
- ¾ cup brown sugar
- 2 tbsp white sugar
- ¾ cup creamy peanut butter
- 2 eggs
- 1 tsp vanilla
- ½ cup mini M&Ms
- ½ cup mini semi-sweet chocolate chips
- ½ cup chopped peanuts
Directions:
1. Preheat your oven to 375°F.
2. Prepare Baking Sheets:
Line two baking sheets with parchment paper or silicone baking mats
3. Mix Dry Ingredients: in a medium-sized bowl, whisk together the flour, cornstarch, baking soda, and baking powder. Set this bowl aside.
4. Cream Butter, Sugars, and Peanut Butter:
5. In a large bowl, use a hand mixer or stand mixer to beat together the butter, brown sugar, and white sugar until light and fluffy (about 2 minutes).
6. Add in the peanut butter and continue beating until well combined.
7. Add Wet Ingredients:
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix to combine.
8. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing just until combined. Be careful not to over mix to avoid tough cookies.
9. Add Mix-ins: Fold in the mini M&Ms, chocolate chips, and chopped peanuts (if using) with a spatula or spoon until evenly distributed.
10. Scoop Dough: Using a cookie scoop or tablespoon, scoop the dough into balls about 2 inches in diameter. For thicker cookies, chill the dough for 30-60 minutes prior to baking.
12. Arrange chilled dough on Baking Sheets: Place the dough balls about 2 inches apart on the prepared baking sheets. The cookies will spread as they bake.
13. Bake in the preheated oven for 10-12 minutes. The edges should be golden brown, and the centers should still be slightly soft.
Ingredients:
- 1 3/4 cups all-purpose flour (if dough is too sticky increase by 1-2 tbsp)
- 1 ½ tsp cornstarch
- ½ tsp baking soda
- ½ tsp baking powder
- 10 tbsp butter
- ¾ cup brown sugar
- 2 tbsp white sugar
- ¾ cup creamy peanut butter
- 2 eggs
- 1 tsp vanilla
- ½ cup mini M&Ms
- ½ cup mini semi-sweet chocolate chips
- ½ cup chopped peanuts
Directions:
1. Preheat your oven to 375°F.
2. Prepare Baking Sheets:
Line two baking sheets with parchment paper or silicone baking mats
3. Mix Dry Ingredients: in a medium-sized bowl, whisk together the flour, cornstarch, baking soda, and baking powder. Set this bowl aside.
4. Cream Butter, Sugars, and Peanut Butter:
5. In a large bowl, use a hand mixer or stand mixer to beat together the butter, brown sugar, and white sugar until light and fluffy (about 2 minutes).
6. Add in the peanut butter and continue beating until well combined.
7. Add Wet Ingredients:
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix to combine.
8. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing just until combined. Be careful not to over mix to avoid tough cookies.
9. Add Mix-ins: Fold in the mini M&Ms, chocolate chips, and chopped peanuts (if using) with a spatula or spoon until evenly distributed.
10. Scoop Dough: Using a cookie scoop or tablespoon, scoop the dough into balls about 2 inches in diameter. For thicker cookies, chill the dough for 30-60 minutes prior to baking.
12. Arrange chilled dough on Baking Sheets: Place the dough balls about 2 inches apart on the prepared baking sheets. The cookies will spread as they bake.
13. Bake in the preheated oven for 10-12 minutes. The edges should be golden brown, and the centers should still be slightly soft.
Pumpkin Cheesecake Stuffed Cookies
Moist and soft pumpkin cookies stuffed with a delicious cream cheese filling makes for the perfect treat!.
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