Autumn Sugar Cookies

These Autumn Sugar Cookies combine everything you love about a classic sugar cookie with a creamy, seasonal twist. Each cookie is soft and buttery with a rich white chocolate ganache center, lightly tinted orange for a charming pumpkin look. Whether you’re baking for a fall party, a cozy weekend treat, or simply to fill your kitchen with the scent of homemade cookies, this recipe brings all the warmth of the season to your table.

Why You’ll Love These Autumn Sugar Cookies

1. They’re cozy and festive.
Each cookie captures the essence of fall, buttery, sweet, and filled with creamy white chocolate ganache tinted the perfect pumpkin orange.

2. Simple ingredients, big flavor.
You don’t need anything fancy to make these; just pantry staples like butter, sugar, flour, and white chocolate come together for a bakery-quality treat.

3. They’re fun to make and decorate.
Creating the little pumpkin indents and swirling on a green royal icing “stem” makes these cookies as fun to look at as they are to eat.

4. Perfect for any fall occasion.
From cozy weekends at home to Halloween parties or Thanksgiving dessert tables, these cookies fit every autumn moment.

5. Great for all skill levels.
Whether you’re a beginner baker or have been making cookies for years, this recipe walks you through each step with simple instructions and helpful tips for perfect results.

🧈 Ingredients & Their Purpose

Ingredient	Amount	Purpose / Why It’s Important
Salted butter (softened)	1 cup (2 sticks)	Adds richness and moisture; the salt enhances flavor and helps balance sweetness.
Sugar	1 ¼ cup	Sweetens the cookies and helps create a light, tender texture.
Egg	1 large (room temperature)	Binds ingredients together and adds structure and moisture.
Vanilla extract	1 tbsp	Adds warmth and depth to the flavor.
All-purpose flour	2 ½ cups	Provides the base structure of the cookies, giving them body and shape.
Baking soda	½ tsp	Helps the cookies rise slightly and spread evenly.
Baking powder	½ tsp	Works with baking soda to give a soft, puffy texture.
Cornstarch	1 tsp	Creates a softer, more tender crumb in the cookies.
Salt	¼ tsp	Balances sweetness and enhances all the flavors in the cookie.
White chocolate chips or bar	1 ¾ cup (roughly 300 g)	Forms the base of the ganache filling — smooth, creamy, and sweet.
Heavy cream	½ cup	Adds richness and helps create a silky ganache texture.
Orange gel food coloring	A few drops	Gives the ganache a festive pumpkin color.
Green royal icing (optional)	As needed	Used for decorative “pumpkin stem” details on top.

How to Make Autumn Sugar Cookies with White Chocolate Ganache

Step 1: Cream the Butter and Sugar

Start by preheating your oven to 350°F (177°C) and lining your cookie sheet with parchment paper.

In your stand mixer fitted with the paddle attachment, beat the softened butter and sugar on medium-high speed for about 2 minutes, until the mixture looks light, pale, and fluffy.

This step is called creaming — it incorporates air into the dough, which helps the cookies bake up soft and tender.

Use a spatula to scrape down the sides of the bowl, making sure everything is evenly mixed.

Step 2: Add the Egg and Vanilla

Add in your room-temperature egg and vanilla extract, then mix again until fully combined.

Using room-temperature ingredients helps everything blend smoothly and prevents the dough from separating.

Once mixed, scrape down the sides one more time to make sure no bits of butter or sugar are hiding at the bottom.

Step 3: Combine the Dry Ingredients

In a separate medium bowl, whisk together the flour, baking soda, baking powder, cornstarch, and salt.

This ensures all your leavening agents are evenly distributed before they hit the wet ingredients.

Slowly add the dry ingredients into your butter mixture, mixing on low speed until just combined.

Stop as soon as the flour disappears — overmixing can make the cookies tough instead of soft.

Your dough should be soft, easy to handle, and not sticky. If it feels sticky, you can chill it for 10–15 minutes before shaping.

Step 4: Scoop and Bake

Use a medium cookie scoop (about 2 tablespoons of dough) to portion the cookies. Roll the dough balls between your hands and slightly flatten the tops so they spread more and give more space to make an indent. Place each scoop about 2 inches apart on the parchment-lined baking sheet.

Bake for 12–13 minutes, or until the cookies have puffed up, the edges are just starting to set, and the centers still look slightly soft and gooey.

They’ll continue to bake a little on the sheet after you remove them from the oven, which helps them stay soft in the center.

Step 5: Create the Pumpkin Indent

Right after taking the cookies out of the oven, while they’re still warm and soft, use the back of a small spoon to gently press an oval-shaped indent in the center of each cookie.

Be careful not to press too hard, or the cookie might crack. If it does break, that’s your perfect excuse for a taste test! 😉

Indenting while warm makes it easy to shape without breaking the cookie.

Allow the cookies to cool completely on a wire rack before filling them.

Step 6: Make the White Chocolate Ganache

In a heat-safe bowl, add your white chocolate and heavy cream. Microwave the mixture in 30-second intervals, stirring each time with a spatula, until smooth and creamy. This usually takes around 90–120 seconds total.

Once melted, add a few drops of orange gel food coloring and stir until the color is evenly distributed.

White chocolate can be finicky, short heating bursts and frequent stirring prevent it from burning or turning grainy.

Let the ganache sit for about 15–30 minutes, just until it thickens slightly. It should be creamy and pourable but not runny. Cover the top with plastic wrap, with the wrap physically touching/covering the ganache so a film does not form over the ganache.

Step 7: Fill the Cookies

Transfer the cooled ganache to a piping bag fitted with a small round tip (around size 13 works great).
Carefully pipe the ganache into each cookie indent until filled and smooth on top.

If your ganache is too thin and spreading too much, let it cool for a few more minutes. If it’s too thick to pipe, microwave it for just 5–10 seconds to loosen it again.

The goal is a smooth, glossy pool of ganache that settles nicely into the center.

Let the filled cookies sit at room temperature until the ganache sets. You can also speed up the process by chilling them briefly in the fridge.

Step 8: Decorate (Optional)

Once the ganache has set, use green royal icing to pipe a little swirl or stem on top of each cookie to make them look like mini pumpkins.

You can use store-bought royal icing since you’ll only need a small amount, it’s quick, easy, and pipes perfectly for this detail.

Step 9: Enjoy & Store

Once your cookies are set and decorated, snap a photo of your adorable creations, then enjoy!

To store:

• Keep cookies in an airtight container at room temperature for up to 4 days.

• You can refrigerate them for up to a week (just let them come to room temp before serving).

• Unfilled cookies freeze beautifully for up to 2 months. Just thaw and fill when ready to enjoy.

Extra Tips for Perfect Cookies

• Use softened, not melted butter — melted butter can make cookies spread too much.

• Don’t skip the cornstarch — it keeps the centers soft even days later.

• For extra flavor, add a pinch of cinnamon or nutmeg to the dough for a warm autumn touch.

• If you want bakery-style cookies, use a cookie scoop for evenly sized rounds.

• Always let cookies cool completely before adding the ganache; warm cookies can melt the filling.

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Common Barriers & How to Fix Them

Even simple cookie recipes can throw a few curveballs, especially when you’re working with butter, chocolate, and oven temperatures. Here are a few common issues you might run into while baking your Autumn Sugar Cookies, plus quick fixes to help you get perfect results every time:

1. Cookies spread too much
What happened: Your butter may have been too soft, or the dough was a bit too warm going into the oven.
How to fix it: Chill your dough for 15–30 minutes before baking. If your kitchen is warm, even a short chill can help the cookies hold their shape.

2. Cookies cracked or broke when indenting
What happened: You may have waited too long to make the indent or pressed too hard.
How to fix it: Make your indent as soon as the cookies come out of the oven, while they’re still warm and pliable. Press gently with the back of a small spoon to form the pumpkin shape.

3. Ganache turned grainy or separated
What happened: The white chocolate was overheated, or the cream was too hot.
How to fix it: Reheat the ganache in short 5-second bursts and stir gently until smooth. Next time, melt the chocolate and cream slowly in 30-second intervals and stir often to prevent burning.

4. Ganache too thin or runny
What happened: It’s still too warm or has a bit too much cream.
How to fix it: Let the ganache cool for 15–20 minutes before piping. If it’s still loose, stir in a few extra white chocolate chips until it thickens slightly.

5. Ganache too thick to pipe
What happened: It cooled and firmed up too much.
How to fix it: Microwave it for 5–10 seconds, stir, and it should return to a smooth, spreadable consistency.

6. Cookies turned out dry
What happened: They were baked a minute or two too long.
How to fix it: Next time, remove them when the edges look just set and the centers still look soft; they’ll continue to firm up as they cool.

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How to Store Autumn Sugar Cookies

To keep your cookies fresh and delicious, store them in an airtight container at room temperature for up to 4 days. If your kitchen is warm, you can also refrigerate them — just bring them to room temperature before serving so the ganache softens again.

For longer storage, place the cookies in a single layer in an airtight container, then freeze for up to 2 months. When ready to enjoy, let them thaw at room temperature for about 30 minutes. Avoid stacking the cookies if possible, as the ganache tops can smudge or lose their shine.

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Make-Ahead Tips

If you love getting a head start, this recipe is perfect for it! You can make the cookie dough up to 2 days in advance — just cover it tightly and store it in the refrigerator. When you’re ready to bake, let the dough sit at room temperature for about 10–15 minutes so it’s easier to scoop.

The white chocolate ganache can also be made ahead and stored in the fridge for up to 3 days. When you’re ready to use it, warm it gently in the microwave for 5–10 seconds at a time, stirring until smooth and creamy again.

You can even bake the cookies fully, freeze them plain (without the ganache), and fill them later when you’re ready to serve — perfect for saving time before a holiday party or fall gathering!

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Final Thoughts

There’s just something special about baking during the fall: the cozy aromas, the golden colors, and the comfort of something sweet straight from the oven. These Autumn Sugar Cookies bring all of that together in one perfect bite: buttery, soft cookies filled with creamy white chocolate ganache and a touch of pumpkin-inspired charm.

If you make these cookies, I’d love to hear how they turn out! Leave a comment below or share a photo and tag me — nothing makes me happier than seeing your baking creations come to life in your kitchen.

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Autumn Sugar Cookies

Yield: 24

Author: Jaegar Desjardin

Prep time: 48 MinCook time: 12 MinTotal time: 1 Hour

These Autumn Sugar Cookies feature tender sugar cookie bases with a smooth white chocolate ganache center, creating a festive pumpkin-inspired treat perfect for the season.

Ingredients

• 1 cup salted butter (2 sticks) (softened at room temperature)
• 1 ¼ cup sugar
• 1 egg (room temperature)
• 1 tbsp vanilla extract
• 2 ½ cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cornstarch
• 1/4 tsp salt

White Chocolate Ganache

• 1 3/4 cup (roughly 300 grams) of white chocolate chips or bar.
• 1/2 cup heavy cream.
• A couple of drops of orange gel food coloring.
• Green royal icing. (Optional)

Instructions

1. Preheat the oven to 350 degrees and line the cookie sheet with parchment paper. Mix the butter and sugar on medium-high until light and fluffy (about 2 minutes) in a stand mixer with the paddle attachment.
2. Use a spatula to scrape down the sides and add the egg and vanilla extract. Mix until combined.
3. Mix the flour, baking powder, cornstarch, baking soda, and salt in a separate bowl. Incorporate the dry ingredients into the stand mixer and mix until just combined, and no streaks of flour remain. The dough should not be too sticky and not too dry.
4. Scoop out rounded cookies using a medium cookie scoop or spoon (roughly 2 tbsp). Place cookies 2 inches apart onto prepared cookie sheets.
5. Bake for 12-13 minutes or until the cookies have puffed up and crinkled on the edges but still gooey in the middle.
6. Before the cookies cool, make a pumpkin indent in the cookie. I use the bottom side of a small spoon. Carefully indent the center of the cookie to form an oval without pressing down too hard so that it can break in half. If some do, it's the perfect opportunity for a mini taste test.
7. Allow the cookies to cool completely before making the white chocolate ganache.
8. Making the ganache. In a bowl, put the white chocolate and heavy cream. The easiest way to make the ganache is to warm the ganache in the microwave in 30-second intervals. This can be tricky, but you should work until a nice creamy texture (roughly 90-120 seconds in the microwave). Finally, add the orange gel food coloring.
9. Allow the ganache to cool slightly so it is not runny and easy to work with (roughly 15-30 minutes). Add the ganache to a piping bag with a size 13 tip (for easier handling), and carefully pour it into the oval indent to fill. The ganache should be nice and creamy, filling into the indent smoothly and settling for a smooth look. If the ganache is too warm, it will be very messy, so allow it to cool a little longer. If the ganache is thick and not settling into the indent nicely, slightly re-warm the ganache and place it back in the bag into a fresh piping bag.
10. Allow the ganache to settle some before going in with the green royal icing to make the stem swirl. - I use store-bought royal icing for this recipe because it uses so little.
11. Finally, snap a picture and enjoy your masterpiece.

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula
7. Piping bags

Notes

• These cookies can easily be made with chocolate ganache if white chocolate is not your favorite!
• These cookies can easily become sugar cookies, too! Just skip the ganache and roll the raw cookies in sugar before baking.

Iced Oatmeal Cookies

Soft Iced Oatmeal Cookies with Cinnamon Glaze

There’s just something so comforting about oatmeal cookies — they’ve always been one of my all-time favorites. I love the way the kitchen fills with the cozy scent of cinnamon and brown sugar as they bake, wrapping the whole home in warmth. These iced oatmeal cookies are soft, chewy, and perfectly spiced, with a sweet cinnamon glaze that makes them extra special. They’re the kind of treat that feels nostalgic yet elevated. They’re simple to make, beautiful to share, and impossible to resist fresh from the oven.

Whether you’re baking them for a cozy weekend treat, gifting them to friends, or just craving something classic with a twist, these cookies are sure to become a favorite in your kitchen too. Let’s walk through the recipe step-by-step so you can make the perfect batch every time.

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Why You’ll Love These Cookies

These iced oatmeal cookies are everything you love about nostalgic bakery-style treats — soft centers, chewy oat texture, golden edges, and a smooth, spiced icing. The blend of brown sugar, warm spices, and a touch of maple extract makes every bite rich and comforting. Perfect for gifting, holiday trays, or pairing with a cup of tea.

If you love other cozy recipes, you may like these too!

• Oatmeal Scotchies

• Classic Snickerdoodle Cookies

• Homemade Banana Bread

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Ingredients & Their Purpose

For the Cookies

• 1 cup salted butter, softened (2 sticks) – Adds richness and moisture; the salt enhances flavor. Softened butter helps create a light, fluffy dough.

• 1 cup brown sugar – Provides chewiness and deep caramel flavor.

• ½ cup granulated sugar – Balances sweetness and helps with spreading.

• 2 eggs – Bind ingredients and add structure and moisture.

• ½ tbsp vanilla extract – Enhances overall flavor with warm, sweet notes.

• ¼ tsp maple extract – Adds subtle warmth and depth that complements the oats and spices.

• 1 cup all-purpose flour – Provides structure for a chewy cookie.

• 1 cup cake flour – Adds tenderness and a soft crumb due to lower protein content.

• 1 tsp cinnamon – Brings warm, cozy flavor.

• ¼ tsp nutmeg – Adds subtle spice and complexity.

• ¾ tsp baking soda – Leavening agent for gentle lift.

• ½ tsp cornstarch – Keeps cookies soft and thick.

• ¾ tsp salt – Balances sweetness and enhances flavor.

• 2½ cups old-fashioned rolled oats – Provide texture and hearty chew. Avoid instant oats—they’ll make cookies dry and crumbly.

• (Optional): ½–¾ cup butterscotch chips – Add sweet caramel notes and texture.

For the Cinnamon Icing

• 2 cups powdered sugar – Base for a smooth, sweet icing.

• 1 tsp cinnamon – Warm spice that ties the flavor together.

• 3 tbsp milk – Thins icing to drizzle consistency.

• ½ tsp vanilla bean paste – Adds beautiful specks and a rich vanilla flavor. (Vanilla extract works too!)

Step-by-Step Instructions

1. Prepare

Line cookie sheets with parchment paper and set aside.

2. Cream Butter & Sugars

In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium-high speed for 3–4 minutes, until light and fluffy.

Tip: Creaming incorporates air for a lighter texture.

3. Add Wet Ingredients

Scrape down the sides. Mix in eggs one at a time, then add vanilla and maple extract until just combined.

4. Combine Dry Ingredients

Add all-purpose flour, cake flour, cinnamon, nutmeg, cornstarch, baking soda, and salt. Mix until no flour streaks remain.

Don’t overmix — this keeps cookies tender!

5. Fold in Oats (and Butterscotch Chips, if using)

Stir until evenly distributed. The dough will be thick.

6. Scoop & Chill

Use a large cookie scoop to portion dough onto prepared sheets. Cover with plastic wrap and refrigerate 30–60 minutes.

Chilling tip: Prevents excess spreading and enhances flavor.

If chilling more than 2 hours, let the dough sit 30 minutes at room temp before baking.

Key step!

Cover with plastic wrap and place in the fridge before baking for best results.

7. Bake

Preheat oven to 350°F (175°C). Bake cookies for 13–14 minutes, until edges are golden and centers look slightly underbaked. They’ll set as they cool.

8. Cool

Let cookies cool completely on a wire rack before icing.

Make the Cinnamon Icing

In a medium bowl, whisk together powdered sugar and cinnamon. Add milk and vanilla bean paste and whisk until smooth and creamy.

• If too runny, add more powdered sugar (1 tbsp at a time).

• If too thick, add milk (½ tbsp at a time).

Spoon dollops over cooled cookies and let set for 15–20 minutes.

Helpful Tips

• Soften butter properly: Room temp means it should press easily with a finger but not be greasy.

• Use old-fashioned oats only – instant oats will alter the texture.

• Underbake slightly: Cookies continue baking on the sheet after removal.

• Chill dough: Cold dough = thicker, chewier cookies.

• Don’t skip the icing! It adds sweetness and a bakery finish.

Troubleshooting

• Cookies spread too much? The dough may have been too warm. Chill longer or add 2 tbsp extra flour.

• Dry cookies? The cookies may have been overbaked, or too much flour was used. Spoon flour into measuring cup (don’t pack) to prevent too much flour.

• Icing too thin? Whisk in more powdered sugar to thicken.

Storage & Make-Ahead

• Store cookies in an airtight container at room temperature up to 5 days.

• To freeze unbaked dough, scoop and freeze on a tray, then store in a bag. Bake from frozen, adding 1–2 minutes.

• To freeze baked cookies, layer with parchment in a freezer-safe container up to 2 months. Defrost at room temperature.

Final Thoughts

These iced oatmeal cookies combine nostalgic flavor with a touch of elegance. Perfectly soft, warmly spiced, and finished with a cinnamon glaze. Let me know your thoughts below if you make these!

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Iced Oatmeal Cookies

Yield: 24

Author: Jaegar Desjardin

Prep time: 20 MinCook time: 13 MinTotal time: 33 Min

These iced oatmeal cookies are soft, chewy, and perfectly spiced, with a sweet cinnamon glaze that adds the perfect finishing touch.

Ingredients

• 1 cup salted butter, softened (2 sticks)
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1/2 tbsp vanilla extract
• 1/4 tsp maple extract
• 1 cup all-purpose flour
• 1 cup cake flour
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 3/4 tsp baking soda
• 1/2 tsp cornstarch
• 3/4 tsp salt
• 2 1/2 cups old-fashioned rolled oats (Not instant oats)

Cinnamon Icing

• 2 cups of powdered sugar
• 1 tsp cinnamon
• 3 tbsp milk
• 1/2 tsp vanilla bean paste

Instructions

1. Line the cookie sheets with parchment paper and set aside. In a stand mixer with the paddle attachment, mix the butter, brown sugar, and sugar on medium-high until light and fluffy (3-4 minutes).
2. Use a spatula to scrape down the sides and add the eggs one at a time, mixing in between until just combined, then add the vanilla extract and maple extract.
3. Next, add the cake flour, all-purpose flour, cinnamon, nutmeg, cornstarch, baking soda, and salt to the stand mixer and mix until just combined and no streaks of flour remain. Do not overmix! The dough will be thick.
4. Then, add the oatmeal and butterscotch chips into the dough and mix until just combined.
5. Use a large cookie scoop to scoop even chunks of dough onto the prepared cookie sheets. Cover the cookies with plastic wrap, and place them in the fridge for 30-60 minutes before baking.
6. When ready to bake, preheat the oven to 350 degrees. Remove plastic wrap and bake for 13-14 minutes or until the cookies become golden brown on the edges but still gooey in the middle. - If you refrigerate the cookies for more than 2 hours, allow the dough balls to sit at room temperature for 30 minutes before baking.
7. Allow time to cool before icing.
8. Cinnamon icing: In a medium-sized bowl, add the powdered sugar and cinnamon and whisk until combined. Then add 3 tablespoons of milk and 1/2 teaspoon vanilla bean paste to the sugar and whisk until a nice creamy texture is achieved. The icing should not be too runny. When ready, use a tablespoon to add slight dollops of icing onto the tops of each cookie! - If the icing is too runny, add more powdered sugar 1 tablespoon at a time; if the icing is too thick, add 1/2 tablespoon of milk at a time.

Equipment

1. Stand mixer or hand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula
7. Bowl
8. Whisk

Oatmeal Scotchies

Homemade Oatmeal Scotchies

There’s something special about a cookie that carries a story, and for me, these Oatmeal Scotchies are more than just a recipe. They’re a piece of my childhood, a warm memory baked into every bite.

I remember standing in my grandparents’ kitchen, watching my grandma mix the butter and sugar until it was light and fluffy, the smell of brown sugar and cinnamon filling the air. She’d always let me sneak a spoonful of dough (because who could resist those sweet butterscotch chips?), and I’d wait impatiently by the oven as the cookies baked to golden perfection.

Every time I make these now, I’m reminded of those moments — the laughter, the cozy kitchen, the love that went into every batch. That’s what makes these cookies so special: they’re not just delicious, they’re comforting, nostalgic, and filled with heart.

These Homemade Oatmeal Scotchies are soft in the middle, crisp on the edges, and packed with buttery butterscotch flavor. Whether you’re baking them for a cozy afternoon treat, sharing them with family, or reliving your own childhood memories, this recipe is sure to bring warmth to your kitchen and a smile to your face.

Why You’ll Love These Oatmeal Scotchies

• Nostalgic Flavor – Each bite takes you back to simpler times — cozy kitchens and the sweet aroma of freshly baked cookies.

• Perfect Texture – Soft and chewy in the middle with lightly crisp edges, thanks to the blend of flours and a touch of cornstarch.

• Buttery Butterscotch Bliss – The rich, caramel-like sweetness of butterscotch chips pairs perfectly with warm cinnamon and nutmeg.

• Hearty and Comforting – Old-fashioned oats give these cookies a wholesome, satisfying chew that feels like a hug from home.

• Make-Ahead Friendly – Chill or freeze the dough for quick, fresh-baked cookies anytime.

• Foolproof and Family-Approved – Simple to make, fun to bake with kids, and guaranteed to impress anyone lucky enough to try one.

• A Touch of Love – Whether you’re baking them for your family, friends, or just yourself, these cookies carry that homemade warmth in every bite.

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Ingredients

Ingredient	Amount	Purpose
Salted Butter, softened	1 cup (2 sticks)	Adds richness and moisture; salt enhances flavor depth.
Brown Sugar	1 cup	Adds chewiness and deep caramel flavor.
Granulated Sugar	1/2 cup	Sweetens and helps create crisp edges.
Eggs	2 large	Bind ingredients and add structure.
Vanilla Extract	1/2 tbsp	Adds warmth and enhances overall flavor.
Maple Extract	1/4 tsp	Brings cozy, sweet depth that complements butterscotch.
All-Purpose Flour	1 cup	Provides structure and chew.
Cake Flour	1 cup	Lightens the texture for a soft, tender crumb.
Cinnamon	1 tsp	Adds warmth and cozy flavor.
Nutmeg	1/4 tsp	Adds subtle spice and aroma.
Baking Soda	3/4 tsp	Helps cookies rise slightly and spread evenly.
Cornstarch	1/2 tsp	Keeps cookies soft and thick.
Salt	3/4 tsp	Balances sweetness and enhances flavor.
Old-Fashioned Rolled Oats	2 1/2 cups	Add hearty texture and nutty flavor (do not use instant oats).
Butterscotch Chips	2 cups	The star ingredient — rich, buttery sweetness in every bite.

Step-by-Step Instructions

1. Prepare your pans
   Line cookie sheets with parchment paper and set aside.

2. Cream the butter and sugar
   In a stand mixer with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high for 3–4 minutes, until light and fluffy. This step incorporates air for a soft texture.

3. Add eggs and extracts
   Scrape down the sides of the bowl. Add eggs one at a time, mixing after each until just combined. Then add vanilla and maple extract (my secret ingredient).

4. Combine dry ingredients
   Add the cake flour, all-purpose flour, cinnamon, nutmeg, cornstarch, baking soda, and salt. Mix until just combined — do not overmix. The dough will be thick.

5. Fold in oats and butterscotch chips
   Mix on low speed until evenly distributed.

6. Portion and chill
   Use a large cookie scoop to portion dough onto prepared sheets. Cover with plastic wrap and refrigerate for 30–60 minutes.

7. Bake
   Preheat the oven to 350°F. Remove plastic wrap and bake for 13–14 minutes, or until edges are golden brown but centers are still soft and gooey.

   Tip: If chilled longer than 2 hours, let dough balls rest at room temperature for 30 minutes before baking.

8. Optional finishing touch
   Immediately after baking, carefully press a few extra butterscotch chips onto the tops for a bakery-style look.

9. Cool and enjoy
   Let cookies cool on the pan for 5 minutes, then transfer to a wire rack. The hardest part is waiting!

Oatmeal Scotchie Dough

Cover with plastic wrap and place in the fridge before baking for best results!

Why Each Ingredient Matters

• Butter: Adds richness and keeps cookies soft and chewy.

• Brown Sugar: Creates moisture and a deep caramel flavor.

• Cornstarch: Helps cookies hold their shape and stay tender.

• Cake + All-Purpose Flour: The combination gives a balanced texture, soft but structured.

• Oats: Provide chewiness and heartiness.

• Butterscotch Chips: Deliver the signature flavor and pockets of sweetness.

• Cinnamon + Nutmeg: Add warmth and depth that elevate the overall flavor.

Helpful Baking Tips

• Chill the dough: This prevents cookies from spreading too much and develops flavor.

• Measure flour correctly: Spoon into the measuring cup and level off; don’t scoop directly from the bag.

• Use room temperature butter and eggs: This ensures even mixing and a consistent dough.

• Don’t overmix: Mix just until combined to avoid tough cookies.

• Bake one sheet at a time: For the most even results.

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Common Barriers & How to Fix Them

Problem	Cause	Fix
Cookies spread too much	Dough too warm, too much butter, or overmixed	Chill dough 30–60 minutes; chill longer if your kitchen is warm; mix only until combined.
Cookies too dry or crumbly	Overbaked or too much flour	Remove when centers are still soft; measure flour with spoon-and-level; check oven temp with thermometer.
Too sweet	Large amount of butterscotch chips or high overall sugar	Reduce chips slightly, add an extra pinch of salt, or balance with a sprinkle of flaky sea salt on top.
Centers underbaked while edges are brown	Too hot oven, too much air circulation, or uneven pan placement	Bake at center rack, rotate pan halfway, and verify oven temp; use an insulated baking sheet if edges brown too quickly.

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Storage & Freezing Tips

• Room Temperature: Store in an airtight container for up to 5 days.

• Freezer (Baked Cookies): Store up to 3 months; thaw at room temperature before serving.

• Freezer (Cookie Dough): Scoop dough into balls, freeze on a tray, then store in a freezer bag. Bake from frozen, adding 1–2 minutes to the bake time.

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Baking these cookies always feels like a warm hug from home.
If you make them, drop a comment below. I’d love to hear what you think and how they turned out!

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Oatmeal Scothies

Yield: 24

Author: Jaegar Desjardin

Prep time: 15 MinCook time: 13 MinTotal time: 28 Min

These homemade oatmeal scotchies are soft, chewy cookies packed with hearty oats and sweet butterscotch chips. Perfectly spiced and irresistibly nostalgic, they’re a cozy treat for any occasion.

Ingredients

• 1 cup salted butter, softened (2 sticks)
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1/2 tbsp vanilla extract
• 1/4 tsp maple extract
• 1 cup all-purpose flour
• 1 cup cake flour
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 3/4 tsp baking soda
• 1/2 tsp cornstarch
• 3/4 tsp salt
• 2 1/2 cups old-fashioned rolled oats (Not instant oats)
• 2 cups butterscotch chips

Instructions

1. Line the cookie sheets with parchment paper and set aside. In a stand mixer with the paddle attachment, mix the butter, brown sugar, and sugar on medium-high until light and fluffy (3-4 minutes).
2. Use a spatula to scrape down the sides and add the eggs one at a time, mixing in between until just combined, then add the vanilla extract and maple extract.
3. Next, add the cake flour, all-purpose flour, cinnamon, nutmeg, cornstarch, baking soda, and salt to the stand mixer and mix until just combined and no streaks of flour remain. Do not overmix! The dough will be thick.
4. Then, add the oatmeal and butterscotch chips into the dough and mix until just combined.
5. Use a large cookie scoop to scoop even chunks of dough onto the prepared cookie sheets. Cover the cookies with plastic wrap, and place them in the fridge for 30-60 minutes before baking.
6. When ready to bake, preheat the oven to 350 degrees. Remove plastic wrap and bake for 13-14 minutes or until the cookies become golden brown on the edges but still gooey in the middle. - If you refrigerate the cookies for more than 2 hours, allow the dough balls to sit at room temperature for 30 minutes before baking.
7. Allow time to cool before serving— the hardest part.

Equipment

1. Stand mixer or hand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula

Notes

• When the cookies are out of the oven, top with extra butterscotch chips. (optional)

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies, Soft, Chunky, and Full of Fall Flavor

These Pumpkin Chocolate Chip Cookies are thick, chewy, and loaded with cozy fall spices and rich chocolate chips. Made with a mix of cake and all-purpose flour for the perfect texture, these cookies are soft in the center, slightly crisp on the edges, and bursting with pumpkin spice flavor. They're ideal for autumn baking, but honestly—they’re too good to only make once a year.

I haven’t always been the biggest fan of pumpkin-flavored desserts, but lately they’re my new favorite. Maybe it’s because people say our taste buds change every so often, but these pumpkin chocolate chip cookies really hit the spot!

🎃 Why You’ll Love These Pumpkin Cookies:

• No flattening! The dough stays thick and bakes into perfect bakery-style cookies

• Uses real pumpkin puree (not just pumpkin spice!)

• A high-temperature bake gives golden edges with gooey centers

• Perfect balance of spice, sweetness, and chocolate

Other Pumpkin Desserts

• Gluten-Free Pumpkin Blondies

• Pumpkin Spice Cinnamon Roll Blondies

• Pumpkin Chocolate Chip Blondies

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Ingredients

Ingredient	Quantity	Purpose
Cold Salted Butter	1 cup (2 sticks), cubed	Adds flavor, richness, and structure. Cold butter helps prevent spreading.
Brown Sugar	1 cup	Adds moisture, softness, and caramel-like depth.
White Sugar	½ cup	Provides sweetness and helps the edges crisp slightly.
Egg	1 large	Binds the dough and adds richness.
Pumpkin Puree	¼ cup	Adds moisture and subtle pumpkin flavor.
Vanilla Extract	1 tbsp	Enhances the overall flavor profile.
Cake Flour	1½ cups	Makes the cookies tender and soft.
All-Purpose Flour	1½ cups	Gives structure and chew to the cookies.
Cornstarch	1½ tsp	Helps create a soft, bakery-style texture.
Pumpkin Pie Spice	2 tsp	Adds warm, seasonal spice flavor.
Ground Cinnamon	½ tsp	Boosts the spice profile and warmth.
Ground Cloves	¼ tsp	Adds bold, deep fall flavor.
Baking Soda	¾ tsp	Leavening agent that helps the cookies rise.
Salt	¾ tsp	Balances sweetness and enhances flavor.
Chocolate Chips	2 cups	Adds rich, melty chocolate in every bite.

Step-by-Step Instructions

Step 1: Prep your baking sheets
Line cookie sheets with parchment paper and set aside.

Step 2: Cream the butter & sugars
In a stand mixer fitted with a paddle attachment, mix the cold cubed butter, brown sugar, and white sugar on medium-high speed for 3–4 minutes, until light and fluffy.
→ This step is key for texture! Proper creaming traps air, making soft cookies.

Step 3: Add wet ingredients
Scrape down the sides with a spatula. Add the egg and pumpkin puree and mix until just combined. Add the vanilla extract.

Step 4: Mix in the dry ingredients
Add cake flour, all-purpose flour, cornstarch, pumpkin pie spice, cinnamon, cloves, baking soda, and salt to the mixer.
Mix on low until just combined, don’t overmix! The dough will be thick.

Step 5: Add chocolate chips
Mix in the chocolate chips until evenly distributed.

Step 6: Scoop & chill
Using a large cookie scoop, scoop tall, chunky mounds of dough. Don’t flatten them—leave the tops uneven.
Place the rounded sides on the baking sheet with the chunky tops facing up.
Cover loosely with plastic wrap and refrigerate for 30–60 minutes.
→ Chilling helps develop flavor and prevents spreading in the oven.

Step 7: Preheat oven to 400°F
About 20 minutes before baking, preheat the oven to 400°F (204°C).

Step 8: Bake the cookies
Remove plastic wrap. Bake cookies for 11–13 minutes, until the edges are golden but the centers still look gooey.
→ They’ll continue baking slightly on the tray after coming out.

Step 9: Cool & enjoy
Let the cookies cool on the tray for 10 minutes before transferring.
→ This helps them set up perfectly and keeps them soft in the center.

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Add-ins & Variations

• White chocolate chips or dark chocolate chunks

• Toasted pecans or walnuts for crunch

• A sprinkle of flaky sea salt before baking

• Add extra pumpkin spice for bolder flavor

• For vegan version: Use plant-based butter and egg replacer (e.g., flax egg)

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Storage Instructions

Storage Method	Instructions	Shelf Life
Room Temperature	Store in an airtight container. Add a piece of bread to retain moisture.	3–4 days
Refrigerator	Optional, but helps maintain texture longer. Use an airtight container.	Up to 1 week
Freezer (Unbaked Dough)	Freeze scooped dough balls on a tray, then transfer to a bag. Bake from frozen, adding 1–2 minutes.	Up to 2 months
Freezer (Baked Cookies)	Cool completely, wrap tightly, and freeze. Thaw at room temperature.	Up to 2 months

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Troubleshooting & Pro Tips

Issue	Cause	Solution
Cookies spread too much	Butter was too soft or dough wasn’t chilled	Use cold butter and chill dough for 30–60 minutes before baking
Dry or cakey texture	Overbaking or too much flour	Use a kitchen scale or spoon-and-level method; don’t overbake
Dough too sticky	Pumpkin adds moisture	Chill longer or lightly flour your scoop
Weak pumpkin flavor	Pumpkin is mild naturally	Boost spices slightly (e.g., cinnamon or pumpkin pie spice)

Frequently Asked Questions (FAQ)

1. Can I use only all-purpose flour instead of both cake and all-purpose flour?

Yes, you can use only all-purpose flour if that’s what you have on hand. However, the combination of cake flour and all-purpose flour gives these cookies their soft and tender texture. If using all-purpose only, the cookies may be slightly chewier and less delicate.

2. Do I need to chill the dough?

Yes, chilling the dough is highly recommended. It helps prevent the cookies from spreading too much, improves texture, and allows the flavors to develop. Even a 30-minute chill makes a noticeable difference.

3. Can I freeze the cookie dough?

Absolutely! Scoop the dough into individual balls, freeze on a tray until solid, then transfer to a freezer-safe bag. Bake directly from frozen—just add 1–2 extra minutes to the bake time.

4. What kind of chocolate chips work best?

Semi-sweet chocolate chips are the best match for the spiced pumpkin flavor. However, you can also use dark chocolate chips, milk chocolate, white chocolate, or even chocolate chunks for variety.

5. Can I make these cookies ahead of time?

Yes! The dough can be made 1–2 days ahead and stored in the fridge. Baked cookies can be stored at room temperature or frozen. See the storage section above for full details.

6. My cookies turned out cakey—what went wrong?

Pumpkin naturally adds moisture, and over-measuring flour or overbaking can make cookies cakey. To avoid this, use a kitchen scale or spoon-and-level your flour, and remove the cookies from the oven when the centers still look slightly gooey.

7. Can I make these cookies vegan or gluten-free?

Yes! For vegan cookies, substitute the butter with plant-based butter and use a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water). For gluten-free, use a good 1:1 gluten-free flour blend and check that all other ingredients are certified gluten-free.

8. Is canned pumpkin the same as pumpkin pie filling?

No. Use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices and will throw off the recipe’s flavor and texture.

9. Can I double the recipe?

Definitely! This recipe scales well. Just make sure your mixer can handle the volume, or mix in two batches.

10. How do I get that chunky, bakery-style look?

Use a large cookie scoop and don’t level off the dough. Leave the tops a little jagged and make sure the dough is cold when going into the oven. This helps the cookies hold their tall, chunky shape and creates a rustic, bakery-style texture.

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If you make and love this recipe let me know in the comments below! happy baking :)

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Pumpkin Chocolate Chip Cookies

Yield: 18

Author: Jaegar Desjardin

Prep time: 15 MinCook time: 11 MinTotal time: 26 Min

These soft and chewy pumpkin chocolate chip cookies are perfectly spiced and loaded with rich chocolate chips, an irresistible fall treat!

Ingredients

• 1 cup cold salted butter (2 sticks) cut into cubes
• 1 cup brown sugar
• ½ cup sugar
• 1 egg
• 1/4 cup pumpkin puree
• 1 tbsp vanilla extract
• 1 1/2 cups cake flour
• 1 ½ cups all-purpose flour
• 1.5 tsp cornstarch
• 2 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 3/4 teaspoon baking soda
• 3/4 tsp salt
• 2 cup chocolate chips

Instructions

1. Line cookie sheets with parchment paper and set aside. In a stand mixer with the paddle attachment, mix the butter, brown sugar, and sugar on medium-high until light and fluffy (3-4 minutes).
2. Use a spatula to scrape down the sides and add the egg and pumpkin puree, mixing until just combined, then add the vanilla extract.
3. In the stand mixer add cake flour, all-purpose flour, cornstarch, cinnamon, cloves, pumpkin pie spice, baking soda, and mix until just combined and no streaks of flour remain. Do not overmix! The dough will be thick.
4. Add the chocolate chips into the mixer and mix until just combined.
5. Using a large cookie scoop, scoop chunky scoops of dough, but don't level the dough (the scoop will have extra chunky dough on top). Place the rounded side of the dough ball on the cookie sheet, leaving the chunky part facing the top. Cover the cookies with plastic wrap, and place it in the fridge for 30-60 minutes before baking.
6. Preheat the oven to 400 degrees around 20 minutes before baking. When ready remove the plastic wrap then bake for 11-13 minutes or until the cookies become golden brown on the edges but still gooey in the middle.
7. Allow time to cool before serving— the hardest part.

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoop
5. Wire rack
6. Spatula

Notes

These cookies are great with chopped nuts of your choosing.

Soft Apple Cider Cookies

I wanted a cookie that tasted like fall in one bite. Warm, cozy, and just a little nostalgic. A major perk of fall is going to an apple orchard. Walking down the rows of apple trees, picking only the best apples, then finally finishing it all off with some fresh cider donuts and a cup of warm apple cider. I wanted to make something that gave all of those core fall perks in one single cookie.

These soft apple cider cookies capture the flavors of fall in every bite. Reduced apple cider enhances the flavor without overpowering sweetness, while cinnamon sugar brings a comforting crunch. The cinnamon sugar coating adds to the warmth of these cookies, enhancing their flavor. This fall baking recipe will definitely be added to your autumn festivities. Paired with a scoop of vanilla ice cream or a glass of warm apple cider, you will not be disappointed.

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Ingredients

Wet Ingredients:

• 1 cup (2 sticks) salted butter, softened to room temperature

• 3/4 cup granulated sugar

• 1/4 cup packed brown sugar (light or dark)

• 2 large eggs, room temperature

• 1/4 cup reduced apple cider (see below)

• 1 tsp vanilla extract

Dry Ingredients:

• 2 3/4 cups all-purpose flour

• 1 tsp baking soda

• 2 tsp cream of tartar

• 1 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1/4 tsp ground ginger

• 1/4 tsp salt

Cinnamon Sugar Coating:

• 1/4 cup granulated sugar

• 1 tbsp ground cinnamon

🍎 Step-by-Step Instructions 🍎

1. Reduce the Apple Cider

In a saucepan, pour 1.5 to 2 cups of apple cider and heat over medium. Stir occasionally until it thickens and reduces to 1/4 cup (about 10–15 minutes). It should have a syrup-like consistency.

Tip: Let it cool fully before adding to your dough the warm cider can melt the butter and ruin your cookie texture.

2. Prepare for Baking

Preheat your oven to 350°F (175°C) and line 2 baking sheets with parchment paper or silicone baking mats.

3. Cream the Butter & Sugars

In a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the softened butter, sugar, and brown sugar on medium-high speed until light and fluffy, about 2 minutes.

4. Add Eggs, Vanilla & Cider

Scrape down the sides of the bowl. Add the eggs, one at a time, mixing until fully combined. Then add the cooled reduced apple cider and vanilla extract. Mix until incorporated.

5. Add Dry Ingredients

To the same bowl, add the flour, baking soda, cream of tartar, cinnamon, nutmeg, ginger, and salt. Mix on low speed until the dough just comes together. Don’t overmix.

The dough should be soft and slightly tacky but not sticky.

6. Make Cinnamon Sugar Coating

In a small bowl, stir together 1/4 cup sugar and 1 tbsp cinnamon.

7. Shape & Roll the Dough

Use a medium cookie scoop (about 2 tablespoons of dough) to scoop dough balls. Roll each ball in the cinnamon sugar mixture and place them 2 inches apart on the baking sheet.

Optional: For extra flavor, do a second roll in cinnamon sugar just before baking.

8. Bake

Bake for 10–12 minutes, or until the cookies have puffed up and the edges look set. The centers will still be soft — that’s good! They’ll continue to bake on the tray.

For thicker cookies, chill the dough balls for 30 minutes, then roll in sugar again and bake for 11–13 minutes.

9. Cool & Serve

Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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Ingredient Purposes & Tips

Ingredient	Purpose	Tips or Substitutions
Salted Butter	Adds richness, moisture, and flavor	Use unsalted butter + 1/2 tsp salt if needed
Granulated & Brown Sugar	Sweetness and chewiness	Brown sugar adds moisture and flavor depth
Eggs	Bind ingredients and give structure	Room temp eggs mix better into dough
Reduced Apple Cider	Concentrates real apple flavor	No sub — reduction is key for flavor impact
Vanilla Extract	Adds depth and rounds out flavor	Optional but highly recommended
All-Purpose Flour	Provides structure to cookies	Spoon and level — don’t scoop directly
Baking Soda	Helps cookies rise and spread	Pairs with cream of tartar for best texture
Cream of Tartar	Creates soft, chewy texture with a slight tang	Don’t skip — it's essential to this recipe
Cinnamon, Nutmeg, Ginger	Adds warmth and seasonal spice	Use pumpkin pie spice if you’re in a pinch
Salt	Balances sweetness and enhances flavor	Essential — even in sweet recipes!
Cinnamon Sugar Coating	Adds crunch and flavor to the exterior	Optional second roll for more texture & sweetness

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Substitutions & Add-Ins

• Gluten-Free? Try a 1:1 GF baking blend (like Cup4Cup or King Arthur)

• Dairy-Free? Use vegan butter sticks and reduce the cider a bit more to counter the added moisture

• Want More Apple Flavor? Add finely chopped dried apples or 1/4 tsp apple extract

• Add Texture: Mix in 1/2 cup white chocolate chips or chopped pecans

Storage Tips

• Room Temp: Store in an airtight container for up to 4 days

• Freezing Dough: Scoop and freeze unbaked dough balls up to 3 months, bake from frozen, adding 1–2 minutes

• Freezing Baked Cookies: Cool completely, then freeze in a zip-top bag for up to 2 months

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If you love these cookies let me know in the comments below! Happy baking.

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Apple Cider Cookies

Yield: 31

Author: Jaegar Desjardin

Prep time: 25 MinCook time: 14 MinTotal time: 39 Min

These homemade apple cider cookies are soft, chewy, and bursting with cozy fall flavors. Made with real apple cider and warm spices, they’re the perfect treat for crisp autumn days.

Ingredients

• 1 cup salted butter (2 sticks) (softened at room temperature)
• 3/4 cup sugar
• 1/4 cup packed brown sugar
• 2 eggs (room temperature)
• 1/4 cup of reduced apple cider (see instructions)
• 1 tsp vanilla extract
• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp cream of tartar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp salt

Cinnamon Sugar coating

• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions

1. Reduced apple cider: To reduce apple cider, add approximately 1.5 to 2 cups of apple cider to a saucepan over medium heat. Stir occasionally for about 10-15 minutes, or until the apple cider reaches a syrup-like consistency. Measure 1/4 cup of the reduced cider and allow it to cool before making the cookie dough; we don't want the warm cider to melt the butter. Reducing the apple cider changes its consistency so it's easier to work with and enhances the apple cider flavor.
2. Once the reduced apple cider is cooled, preheat the oven to 350 degrees and line the cookie sheet with parchment paper. In a stand mixer with the paddle attachment, mix the butter, sugar, and brown sugar on medium-high until light and fluffy (about 2 minutes).
3. Use a spatula to scrape down the sides and add the eggs, and mix until combined. Then add the reduced apple cider and vanilla extract and mix.
4. Next, add the flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger, and salt to the mixing bowl and mix until just combined and no streaks of flour remain. The dough should not be too sticky and not too dry.
5. Make the cinnamon sugar mixture. In a small bowl, add 1/4 cup of sugar and one tablespoon of cinnamon and incorporate the two together.
6. Scoop out rounded cookies using a medium cookie scoop or spoon (roughly 2 tbsp). Roll the dough balls in the cinnamon sugar mixture and place cookies 2 inches apart onto the prepared cookie sheets. OPTIONAL: Once all dough balls are rolled and placed on the cookie sheet, go through and give each dough ball a second roll in the cinnamon mixture.
7. Bake for 10-12 minutes or until the cookies have puffed up and crinkled on the edges but are still gooey in the middle.

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. saucepan
7. whisk
8. Spatula

Notes

• If you cookies that hold their shape more and are less flat, roll the dough balls in the sugar mixture once, and place them in the refrigerator for 30 minutes. Then roll the dough balls in the cinnamon mixture for a second time and bake for 11-13 minutes.

Date Chocolate Chip Cookies (No Refined Sugar)

Soft & Chewy Chocolate Chip Cookies (Naturally Sweetened with Date Paste)

These chocolate chip cookies are proof that you can have it all: soft, chewy centers, golden crisp edges, and rich pools of melted dark chocolate, all without a single grain of refined sugar. Naturally sweetened with homemade date paste, these cookies are a deliciously wholesome twist on a classic favorite. The use of both cake and all-purpose flour creates a tender texture, while dark chocolate chips (like Hu Baking Chips) bring deep, fudgy flavor with no added junk.

Whether you're looking to reduce refined sugar, bake something for the kids, or just explore naturally sweet alternatives, these cookies are a must-try. Bonus: they bake up beautifully golden, thick, and gooey in all the right ways.

Ingredients

• 1 cup cold salted butter (2 sticks), cut into cubes

• 1 ¼ cups date paste: see my recipe on how to make Homemade Date Paste.

• 2 eggs

• 1 tbsp vanilla extract

• 1 ½ cups cake flour

• 1 ½ cups all-purpose flour

• 1½ tsp cornstarch

• ¾ tsp baking soda

• ¾ tsp salt

• 2 cups dark chocolate chips (refined sugar–free, such as Hu baking chips)

Instructions

1. Prep Your Baking Sheet:
   Line your cookie sheets with parchment paper and set aside.

2. Cream the Butter:
   In a stand mixer fitted with the paddle attachment, mix the cold, cubed butter on medium-high for 3–4 minutes until light and fluffy. Scrape down the sides with a spatula as needed.

3. Add the Date Paste:
   Add the date paste and continue mixing for another 2 minutes, ensuring everything is well incorporated.

4. Mix in the Eggs and Vanilla:
   Add the eggs one at a time, mixing just until each is combined. Add the vanilla extract and give it one final mix.

5. Add the Dry Ingredients:
   Add in the cake flour, all-purpose flour, cornstarch, baking soda, and salt. Mix on low speed until no visible flour remains. Be careful not to overmix — this keeps your cookies tender and thick.

6. Fold in the Chocolate Chips:
   Add the dark chocolate chips and mix until just combined.

7. Shape the Dough:
   Use a large cookie scoop to portion out the dough. You can:

   • Place scooped dough onto the prepared baking sheet, 2 inches apart, and gently flatten the tops with the back of a spoon.

   • Or, roll each scoop into a ball with your hands, then slightly press down. Don't over-flatten — we’re going for thick, bakery-style cookies.

8. Chill the Dough:
   Cover the trays with plastic wrap and refrigerate the shaped cookies for 30–60 minutes. This helps prevent spreading and deepens the flavor.

9. Preheat the Oven:
   About 20 minutes before baking, preheat your oven to 400°F (205°C).

10. Bake:
    Remove plastic wrap and bake the cookies for 12–14 minutes, or until the edges are golden brown and the centers are still soft and gooey. Let cool on the baking sheet for 5–10 minutes before transferring to a wire rack.

Tips for the Best Cookies

• Why Two Flours? Cake flour keeps these cookies extra soft and tender, while all-purpose flour gives them structure and chew.

• Don’t skip chilling! Chilling helps control the spread and improves texture and flavor.

• Date Paste Texture Matters: Make sure your paste is smooth; chunky paste can affect how well the ingredients mix. I use my homemade date paste recipe.

• Swap the Butter (Optional): If you want a dairy-free version, you can try plant-based butter, though it may slightly alter the texture.

Storage Instructions

• Room Temperature: Store in an airtight container for up to 4 days.

• Refrigerator: Keeps well for up to a week, just let them come to room temperature before serving.

• Freezer (Baked Cookies): Freeze baked cookies in a sealed container or zip-top bag for up to 2 months.

• Freezer (Cookie Dough): Freeze unbaked dough balls and bake directly from frozen, just add 1–2 minutes to your bake time.

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Date Chocolate Chip Cookies (No Refined Sugar)

Yield: 26

Author: Jaegar Desjardin

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

Naturally sweetened with dates, these chocolate chip cookies are a wholesome twist on a classic treat, soft, chewy, and free of refined sugar. Perfect for guilt-free indulgence or a healthy snack option!

Ingredients

• 1 cup cold salted butter (2 sticks), cut into cubes
• 1 1/4 cups of date paste
• 2 eggs
• 1 tbsp vanilla extract
• 1 ½ cup cake flour
• 1 ½ cups all-purpose flour
• 1.5 tsp cornstarch
• ¾ teaspoon baking soda
• ¾ tsp salt
• 2 cups of dark chocolate chips with no refined sugar (I used Hu dark chocolate baking chips)

Instructions

1. Line the cookie sheets with parchment paper. In a stand mixer with the paddle attachment, mix the butter on medium-high until light and fluffy (3-4 minutes).
2. Use a spatula to scrape down the sides and add the date paste, mixing for an additional 2 minutes until well combined.
3. Next, add the eggs one at a time, mixing in between until just combined, then add the vanilla extract.
4. Incorporate the dry ingredients: all-purpose flour, cake flour, cornstarch, baking soda, and salt into the stand mixer and mix until just combined and no streaks of flour remain. Do not overmix!
5. Add the dark chocolate chips into the mixer and mix until just combined.
6. Use a large cookie scoop to scoop the dough. Now you can do one of two options. 1. Place the dough on the prepared cookie sheet two inches apart and use the back of a spoon to slightly flatten, or 2. Roll the dough in the palm of your hands into a perfect ball, then slightly smoosh the ball to flatten it out; however, do not over flatten - we still want a thicker cookie. Once the dough balls are on the cookie sheets, cover with plastic wrap and refrigerate for at least 30-60 minutes before baking. About 20 minutes before baking, preheat the oven to 400 degrees Fahrenheit.
7. When ready to bake, remove the plastic wrap and bake for 12-14 minutes or until the cookies become golden brown on the edges but still gooey in the middle.
8. Allow time to cool before serving.

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula

Chocolate Chip Banana Bread Cookies

If banana bread and chocolate chip cookies had a love child, this would be it. These Chocolate Chip Banana Bread Cookies are soft, thick, and packed with cozy banana flavor and melty chocolate chips. They’re the perfect way to use up ripe bananas, and honestly, maybe even better than banana bread. I love baking a batch on lazy Sunday afternoons or when I want to impress friends with something a little unexpected (but super comforting). And the best part? You don’t even have to wait for the butter to soften because I use cold, right out of the fridge butter.

This recipe was born when I had one lonely overripe banana and a cookie craving I couldn’t ignore. I tested this recipe with softened butter and without refrigerating the dough, and they turned into the saddest flat cookies ever, so make sure to refrigerate the dough! I brought these cookies to my husband’s work, and every last one was devoured.

The weather is finally starting to cool down, which only intensifies my urge to bake warm baked goods. If you're also looking for a cozy, bakery-style cookie that’s a little different but still classic—this is it

How to Make Chocolate Chip Banana Bread Cookies

Here’s how to make them step-by-step:

Step 1: Cream the Butter and Sugar

In a stand mixer fitted with the paddle attachment, beat 1 cup of cold, cubed salted butter and 1 cup brown sugar on medium-high speed for about 3–4 minutes, until the mixture is light and fluffy.

Tip: Using cold butter helps create thicker, bakery-style cookies!

Step 2: Add the Wet Ingredients

While the butter and sugar are mixing, mash ½ cup of ripe banana (about one large banana) in a small bowl. You might need a little more depending on the size of your banana.

Once the butter mixture is fluffy, scrape down the sides of the bowl. Add:

• 1 egg

• ½ cup mashed banana

Mix until just combined, then add:

• 1 tablespoon vanilla extract

• ½ teaspoon maple extract

Mix again briefly.

Step 3: Add the Dry Ingredients

Add the following dry ingredients directly to the bowl:

• 1½ cups cake flour

• 1½ cups all-purpose flour

• 1½ teaspoons cornstarch

• ¾ teaspoon baking soda

• 2 teaspoons cinnamon

• ¾ teaspoon salt

Mix on low speed just until no streaks of flour remain. Avoid overmixing; the dough should be soft and a bit sticky.

Step 4: Fold in the Chocolate Chips

Add 2 cups of chocolate chips and mix briefly until evenly distributed throughout the dough.

Optional: Save a few chips to press into the tops before or after baking for that perfect bakery look!

Step 5: Scoop and Chill the Dough

Use a large cookie scoop to form dough balls. Don’t level them off; the extra chunk on top gives that rustic, homemade shape.

Place the scoops on a parchment-lined baking sheet, spacing them about 2 inches apart. Cover with plastic wrap and refrigerate for at least 30–60 minutes.

Tip: Chilling helps prevent spreading and enhances flavor.

Step 6: Bake the Cookies

While the dough chills, preheat your oven to 400°F (204°C).

Once ready, bake the cookies for 13–16 minutes, or until the edges are golden and the centers are still slightly soft and gooey.

Step 7: Shape and Cool

Right after baking, use the rim of a round glass or cookie cutter to “scoot” the cookies into a more circular shape by gently swirling them while they’re still hot.

Let the cookies cool slightly on the pan, then transfer to a wire rack to cool completely (if you can wait!).

Extra Baking Tips for Success

1. Use ripe bananas with brown spots.
The riper the banana, the sweeter and more flavorful your cookies will be. A banana that’s soft and speckled with brown is perfect.

2. Don’t skip the chilling step.
Chilling the dough solidifies the fat in the butter, which helps prevent the cookies from spreading too much in the oven. It also gives the flavors more time to develop.

3. Use a kitchen scale for accuracy.
Flour measurements can vary a lot when using cups. Weighing your ingredients (especially the flours) ensures consistent results every time.

4. Combine flours for the perfect texture.
The mix of cake flour and all-purpose flour gives these cookies a soft, tender center while still holding structure. Don’t substitute unless necessary.

5. Don’t overmix the dough.
Once you add the dry ingredients, mix only until you no longer see dry flour. Overmixing develops gluten, which can make cookies tough.

6. Bake one tray at a time.
To ensure even baking, bake your cookies one sheet at a time on the center rack. If baking in batches, let your pan cool between rounds or use a second pan.

7. Customize your chocolate.
Mix in a blend of semisweet, dark, or even milk chocolate chips, or chopped chocolate chunks, for variety and melty pockets.

8. Make ahead & freeze.
Freeze scooped cookie dough balls on a tray, then transfer to a zip-top bag. Bake straight from frozen, just add 1–2 minutes to the baking time.

9. Want a bakery-style finish?
Add extra chocolate chips on top before baking for a professional finish. When the cookies are fresh out of the oven, place a drinking glass over the cookies on the pan like a dome and carefully swoosh in a circular motion to create smooth circle edges. - Be careful to not burn youself!

10. Add texture with mix-ins.
For a twist, try adding chopped walnuts, pecans, or a sprinkle of flaky sea salt before baking.

How to Store Your Cookies

To keep your cookies soft, gooey, and full of flavor, here’s how to store them properly:

At Room Temperature:

Store cooled cookies in an airtight container at room temperature for up to 3–4 days. To maintain their soft texture, you can place a slice of bread or a tortilla in the container, and the cookies will absorb moisture from it and stay fresh longer!

Tip: Keep the container out of direct sunlight or heat to prevent melting the chocolate chips.

In the Fridge:

If your kitchen is especially warm or humid, you can store the cookies in the fridge. Just bring them to room temp (or warm them slightly in the microwave for 8–10 seconds) before enjoying—they’ll taste freshly baked!

Freezing Baked Cookies:

Place fully cooled cookies in a single layer in a freezer-safe bag or container. They’ll keep well for up to 2 months. Thaw at room temperature, or warm them in the oven or microwave for that fresh-out-of-the-oven feel.

Freezing Cookie Dough:

You can also freeze the unbaked dough balls:

1. Scoop dough onto a baking sheet and freeze until solid.

2. Transfer to a zip-top freezer bag, label with the date, and store for up to 3 months.

3. Bake directly from frozen, just add 1–2 extra minutes to the baking time.

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Final Thoughts

I hope you love these Chocolate Chip Banana Bread Cookies as much as I do. They're the perfect mix of cozy comfort and classic indulgence. Whether you’re baking for friends, family, or just yourself (no judgment here), these cookies are guaranteed to disappear fast.

If you try this recipe, I’d love to hear how it went! Leave a comment below, tag me on Instagram, or share your batch with me and tag me online. Happy baking!

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Chocolate Chip Banana Bread Cookies

Yield: 18

Author: Jaegar Desjardin

Prep time: 15 MinCook time: 14 MinTotal time: 29 Min

Soft, chewy, and packed with ripe banana flavor, these chocolate chip banana bread cookies are the perfect mash-up of your favorite quick bread and classic cookie. Easy to make and even easier to love!

Ingredients

• 1 cup cold salted butter (2 sticks), cut into cubes
• 1 cup brown sugar
• 1/2 cup mashed ripe banana (roughly one large banana).
• 1 egg
• 1 tbsp vanilla extract
• 1/2 teaspoon maple extract
• 1 1/2 cup cake flour
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp cornstarch
• 3/4 teaspoon baking soda
• 2 teaspoons cinnamon
• 3/4 tsp salt
• 2 cups chocolate chips

Instructions

1. In a stand mixer with the paddle attachment, mix the butter and brown sugar on medium-high until light and fluffy (3-4 minutes). While mixing, mash 1/2 cup worth of a ripe banana in a separate bowl with a fork. You may need a little extra from an additional banana.
2. Use a spatula to scrape down the sides and add the one egg and 1/2 cup of mashed banana. Mix in between until just combined, then add the vanilla and maple extracts.
3. Next, add the cake flour, all-purpose flour, cornstarch, baking soda, cinnamon, and salt into the stand mixer.
4. Mix until just combined and no streaks of flour remain. Do not overmix! The dough will be a little sticky.
5. Add the chocolate chips to the mixer and mix until just combined.
6. Using a large cookie scoop, scoop chunky scoops of dough, but don't level the dough (the scoop will have extra chunky dough on top). Place the rounded side of the dough ball on the cookie sheet, leaving the chunky part on the top. Place 2 inches apart on a prepared baking sheet. For best results, refrigerate the cookie dough balls before baking for at least 30-60 minutes. Cover the dough balls with plastic wrap before refrigerating.
7. While cookies are in the fridge, preheat the oven to 400 degrees, allowing the oven to reach a consistent temperature.
8. Bake for 14-16 minutes or until the cookies become golden brown on the edges but still gooey in the middle.
9. Allow time to cool before serving— the hardest part.

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula
7. Bowl

Notes

• Top with extra chocolate chips for that bakery looking finish!

c

Classic Snickerdoodle Cookies

Snickerdoodles are the ultimate nostalgic treat, soft in the center, slightly crisp around the edges, and generously rolled in a sweet cinnamon-sugar coating that gives every bite a warm, spiced flavor. What sets them apart from other sugar cookies is the use of cream of tartar, which adds a signature tang and helps create their tender, chewy texture. With their crackled tops and irresistible aroma, these cookies are a cozy favorite for holidays, bake sales, or any time you're craving something simple and comforting. I love making these when the leaves start to change and the fall air is crisp. Snickerdoodles to me just welcome the ‘ber months and get me excited for the upcoming holidays.

Ingredients

For the Cookie Dough:

• 1 cup (2 sticks) salted butter, softened to room temperature

• 1 ¼ cups granulated sugar

• 2 large eggs, at room temperature

• 1 tablespoon vanilla extract

• 2 ½ cups all-purpose flour

• 1 teaspoon baking soda

• 2 teaspoons cream of tartar

• ½ teaspoon cornstarch

• ¼ teaspoon salt

For the Cinnamon Sugar Coating:

• ¼ cup granulated sugar

• 1 tablespoon ground cinnamon

Instructions

1. Preheat & Prep:
   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.

2. Cream the Butter & Sugar:
   In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium-high speed for about 2 minutes, or until the mixture is light, fluffy, and pale in color.

3. Add Eggs & Vanilla:
   Scrape down the sides of the bowl with a rubber spatula. Add the eggs one at a time, mixing well after each addition. Then pour in the vanilla extract and beat until fully combined. The mixture should be creamy and smooth.

4. Mix the Dry Ingredients:
   In a separate bowl, whisk together the flour, baking soda, cream of tartar, cornstarch, and salt.
   With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix just until no streaks of flour remain; do not overmix. The dough should be soft and slightly tacky but not overly sticky.

5. Make Cinnamon Sugar Coating:
   In a small bowl, combine the ¼ cup sugar and 1 tablespoon cinnamon. Stir until evenly mixed.

6. Shape the Cookies:
   Use a medium cookie scoop (about 2 tablespoons of dough) to portion the dough. Roll each scoop into a ball with your hands, then roll each ball thoroughly in the cinnamon-sugar mixture to coat.

7. Arrange on Baking Sheets:
   Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

8. Bake:
   Bake for 12–14 minutes, or until the edges are lightly golden and crinkled, and the centers look slightly underbaked—that’s what gives them that chewy, gooey texture.
   Tip: For softer cookies, pull them out closer to the 12-minute mark.

9. Cool:
   Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The centers will continue to set as they cool.

Pro Tip:

1. Why Cream of Tartar is Essential in Snickerdoodles

Cream of tartar might seem like a small ingredient, but it’s actually what gives snickerdoodles their signature tangy flavor and chewy texture.

• It adds a subtle tartness that balances the sweetness of the cookie.

• It also prevents the sugar from crystallizing, keeping the cookies soft instead of crispy.

• Paired with baking soda, it creates that crackly top and gentle rise that snickerdoodles are known for.

Fun fact: Cream of tartar is actually a natural byproduct of the wine-making process!

Leave it out, and you’ll have a sugar cookie, not a snickerdoodle.

2. Should You Chill Snickerdoodle Dough? Here's Why I Don’t

While many cookie recipes benefit from chilling the dough (think chocolate chip cookies for thicker centers and deeper flavor), snickerdoodles are the exception, and here’s why:

You Want That Classic Puffy Texture

Snickerdoodles are known for their soft, puffy centers and crackly edges. Chilling the dough firms up the butter, which can prevent the cookies from spreading properly in the oven. That means you might end up with cookies that stay too thick and dense, missing that signature crinkle and tender bite.

No Chill = Crinkled Tops

The beautiful crinkled tops you see on a perfect snickerdoodle happen because the cookies spread slightly in the oven, puff up, and then collapse just enough to create that textured surface. Chilled dough often doesn't spread as easily, which can take away from that classic look and feel.

Freshly Mixed Dough Is Just the Right Consistency

This dough is designed to be scoop-and-bake right away. It’s soft but not sticky, easy to roll in cinnamon sugar, and holds its shape perfectly during baking without needing to firm up in the fridge.

Of Course, You Can Chill It If You Need To…

If you’re prepping ahead or want to chill the dough for scheduling purposes, that’s totally okay, just let it sit at room temperature for 15–20 minutes before scooping and rolling. This helps soften the dough enough to get that ideal texture and rise in the oven.

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How to Store Snickerdoodle Cookies

Freshly baked snickerdoodles are irresistibly soft and chewy, but with a few simple storage tips, you can keep them that way for days (or even weeks if you freeze them!).

Room Temperature Storage (Short-Term)

Store fully cooled snickerdoodle cookies in an airtight container at room temperature. They’ll stay soft and delicious for about 4 to 5 days.
💡 Tip: Add a slice of sandwich bread to the container to help keep the cookies moist. The cookies will absorb the moisture from the bread without becoming soggy.

Freezing Baked Cookies

Snickerdoodles freeze beautifully!

• Place the cooled cookies in a single layer on a baking sheet and freeze for 1 hour.

• Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper.

• Freeze for up to 2 months.

To enjoy, just let them thaw at room temperature for about 15–20 minutes. You can also pop one in the microwave for 8–10 seconds for that fresh-from-the-oven feel.

Freezing the Dough (Best for Fresh-Baked Later)

If you'd rather bake fresh snickerdoodles on demand, you can freeze the cookie dough balls before baking:

1. Scoop and roll the dough into balls (but don’t coat them in cinnamon sugar yet).

2. Freeze them on a baking sheet until solid, then transfer to a freezer bag.

3. When ready to bake, roll the frozen dough balls in cinnamon sugar and bake straight from the freezer. Just add 1–2 extra minutes to the bake time.

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If you make these cookies, I’d like to hear what you think of them or if you made any fun changes! Happy baking :)

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Classic Snickerdoodle Cookies

Yield: 22

Author: Jaegar Desjardin

Prep time: 15 MinCook time: 12 MinTotal time: 27 Min

Soft, chewy, and coated in a crackly cinnamon-sugar shell, snickerdoodles are a timeless classic. These buttery cookies have a slight tang from cream of tartar, giving them their signature flavor and texture. Perfect for any season, especially around the holidays, snickerdoodles are easy to make and impossible to resist.

Ingredients

• 1 cup salted butter (2 sticks) (softened at room temperature)
• 1 ¼ cup sugar
• 2 eggs (room temperature)
• 1 tbsp vanilla extract
• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• 2 tsp cream of tartar
• 1/2 tsp cornstarch
• 1/4 tsp salt

Cinnamon Sugar coating

• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions

1. Preheat the oven to 350 degrees and line the cookie sheet with parchment paper. In a stand mixer with the paddle attachment, mix the butter and sugar on medium-high until light and fluffy (about 2 minutes).
2. Use a spatula to scrape down the sides and add the egg and vanilla extract. Mix until combined.
3. Next, add the flour, cream of tartar, cornstarch, baking soda, and salt to the mixing bowl and mix until just combined and no streaks of flour remain. The dough should not be too sticky and not too dry.
4. Make the cinnamon sugar mixture. In a small bowl, add the sugar and cinnamon and incorporate the two together.
5. Scoop out rounded cookies using a medium cookie scoop or spoon (roughly 2 tbsp). Roll the dough balls in cinnamon sugar mixture and place cookies 2 inches apart onto prepared cookie sheets.
6. Bake for 12-14 minutes or until the cookies have puffed up and crinkled on the edges but are still gooey in the middle.

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula

Chunky Blueberry Lemon Cookies

Bright, chewy, and bursting with lemony goodness, these Chunky Blueberry Lemon Cookies are a bakery-style treat with a zesty twist. The mix of dried blueberries, lemon zest, and a perfectly chewy dough makes them irresistible. I originally made this recipe for my mom, who loves all things blueberries, and these were a hit! The dried blueberries complement these cookies perfectly without altering their texture. Here's how to make them step-by-step!

Ingredients

• 1 cup cold salted butter (2 sticks), cut into cubes

• 1 ½ cups sugar

• 2 eggs

• 4 tbsp lemon zest (from about 2 large lemons)

• 1 tsp vanilla extract

• 1 tsp lemon extract

• 1 ½ cups cake flour

• 1 ½ cups all-purpose flour

• 1½ tsp cornstarch

• ¾ tsp baking soda

• ¾ tsp salt

• 2 cups dried blueberries

💡 Tip: Cold butter helps give these cookies their signature chunky texture—don’t skip this step!

Instructions

1. Cream the Butter and Sugar

In a stand mixer fitted with the paddle attachment, beat the cold cubed butter and sugar on medium-high speed for 3–4 minutes, until the mixture becomes light and fluffy. This step helps build the cookie’s structure and adds air for a soft interior.

2. Add the Zest and Extracts

Scrape down the bowl with a spatula. Add the lemon zest, and mix briefly to combine. Then add the eggs, one at a time, mixing until just combined. Stir in both the vanilla and lemon extracts.

3. Incorporate the Dry Ingredients

With the mixer on low, gradually add the cake flour, all-purpose flour, cornstarch, baking soda, and salt. Mix just until the dough comes together—it should be thick but not overworked.

Avoid overmixing to keep your cookies soft and tender.

4. Fold in the Blueberries

Add the dried blueberries, and give the dough just a couple of quick turns in the mixer to evenly distribute them. You can also fold them in by hand for a gentler mix.

5. Shape and Chill

Using a large cookie scoop, scoop out generous portions of dough. Don’t level off the top—let it stay rugged and chunky for that signature look. Place each dough ball on a parchment-lined baking sheet, about 2 inches apart, with the chunky side facing up.

Cover loosely with plastic wrap and refrigerate for 30–60 minutes.

Chilling helps prevent spreading and deepens the flavor.

6. Bake

Preheat your oven to 400°F for about 30 minutes after chilling. Once ready, remove the plastic wrap and bake the cookies for 11–13 minutes, or until the edges turn golden brown while the centers remain soft and slightly gooey.

7. Cool and Serve

Let the cookies cool on the pan for a few minutes before transferring them to a wire rack. Enjoy warm, or store in an airtight container for up to 3 days.

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How to Store Your Chunky Blueberry Lemon Cookies

To keep these cookies fresh and chewy:

• Room Temperature: Store in an airtight container at room temperature for up to 3–4 days. Place a piece of parchment or wax paper between layers to keep them from sticking.

• Fridge: If you prefer a firmer texture, they can be stored in the fridge for up to a week. Just let them sit at room temperature for a few minutes before serving.

• Freezer (Baked): These cookies freeze beautifully! Once fully cooled, store them in a freezer-safe bag or container for up to 2 months. To enjoy, thaw at room temperature or warm in the oven at 300°F for 5–7 minutes.

• Freezer (Unbaked Dough): Freeze pre-scooped cookie dough balls on a tray until solid, then transfer to a zip-top freezer bag. Bake from frozen at 400°F, adding 1–2 minutes to the bake time.

Freezing tip: Write the baking temperature and time on the bag for easy future baking!

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Chunky Lemon Blueberry Cookies

Yield: 18

Author: Jaegar Desjardin

Prep time: 15 MinCook time: 11 MinTotal time: 26 Min

These chunky blueberry lemon cookies are bursting with juicy berries and zesty citrus flavor, perfectly balancing sweet and tangy in every soft, chewy bite. Ideal for summer snacking or a bright twist on classic comfort treats

Ingredients

• 1 cup cold salted butter (2 sticks), cut into cubes
• 1 1/2 cups sugar
• 2 egg
• 4 tbsp lemon zest (2 large lemons)
• 1 tsp vanilla extract
• 1 tsp lemon extract
• 1 ½ cup cake flour
• 1 ½ cups all-purpose flour
• 1.5 tsp cornstarch
• ¾ teaspoon baking soda
• ¾ tsp salt
• 2 cups dried blueberries

Instructions

1. Mix the butter and sugar on medium-high until light and fluffy (3-4 minutes) in a stand mixer with the paddle attachment.
2. Use a spatula to scrape down the sides and add the lemon zest, and mix until combined.
3. Next, add the eggs one at a time, followed by both lemon and vanilla extracts, mixing until just combined.
4. Then add the cake flour, all-purpose flour, cornstarch, baking soda, and salt, and mix until just combined without overmixing the dough. The dough will be thick.
5. Add the dried blueberries and do a quick spin or two in the stand mixer to incorporate them into the dough.
6. Using a large cookie scoop, make chunky scoops of dough, but don't level the dough (the scoop will have extra chunky dough on top). Place the rounded side of the dough ball on the cookie sheet with parchment paper, leaving the chunky part on the top. Place 2 inches apart on a prepared baking sheet. Cover cookie dough balls with plastic wrap, and place them in the fridge for 30-60 minutes before baking.
7. About 30 minutes before you plan to bake the cookies, preheat the oven to 400 degrees Fahrenheit to ensure the correct temperature.
8. Remove the plastic wrap and bake for 11-13 minutes or until the cookies become golden brown on the edges but gooey in the middle.
9. Allow time to cool before serving.

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula

Notes

• You can use unsalted butter. Replace 3/4 tsp of salt with 1 tsp.

If you try these Chunky Blueberry Lemon Cookies, I’d love to hear what you think! Leave a comment below to share your thoughts or any fun twists you added.

And if you snap a photo, don’t forget to tag me on social media [@zestylemonbakery], absolutely love seeing your baking creations come to life!

Gluten-Free Peanut Butter Chocolate Cookies

Bakery-Style Gluten-Free Chocolate Peanut Butter Cookies

Thick, chewy, and loaded with melty chocolate and peanut butter chips, these gluten-free cookies are so good, no one will believe they're gluten-free!

Why You’ll Love This Recipe

These bakery-style cookies have everything: a soft, gooey center, crispy edges, and that perfect balance of chocolate and peanut butter. With King Arthur’s 1:1 gluten-free flour blend, the texture is spot on, no grittiness, no crumbling. Just thick, rich cookies you’ll want to bake on repeat.

I first made these cookies for a friend who’s gluten-free, and honestly, I didn’t expect them to turn out this good. Now they’re a staple in my kitchen—even my non-GF husband asks for them.

Ingredients

• 1 cup cold salted butter (2 sticks), cubed

• 1 cup brown sugar

• ½ cup white sugar

• ¼ cup creamy peanut butter

• 2 eggs

• 1 tbsp vanilla extract

• 2¾ cups gluten-free 1:1 flour (I used King Arthur’s)

• ¼ cup cocoa powder

• 1½ tsp cornstarch

• ¾ tsp baking soda

• ¾ tsp salt

• 1 cup milk chocolate chips

• 1 cup peanut butter, chocolate chips

💡 Pro Tip: Use cold butter straight from the fridge to help control spread and keep these cookies thick and chewy.

Instructions

1. Cream Butter & Sugars

In a stand mixer with the paddle attachment, beat the cold butter, peanut butter, brown sugar, and white sugar together on medium-high for 3–4 minutes until light and fluffy.

2. Add Eggs & Vanilla

Scrape down the sides of the bowl. Add eggs one at a time, mixing just until combined. Add the vanilla and stir briefly.

3. Mix Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt.

4. Combine Dry with Wet

Add dry ingredients to the butter mixture and mix just until combined. Do not overmix. The dough will be thick!

5. Fold in Chips

Add both types of chocolate chips and give the dough a final quick mix.

6. Scoop the Dough

Using a large cookie scoop, portion out chunky, unleveled scoops of dough. Place the rounded side down on a lined baking sheet, leaving the craggy, textured side up. Space them 2 inches apart.

7. Chill the Dough

Cover the tray with plastic wrap and refrigerate for 30–60 minutes.

8. Preheat Oven

While the dough chills, preheat the oven to 400°F. Let the oven heat for at least 20 minutes to reach full temperature.

9. Add Extra Chips & Bake

Top each cookie with a few extra chips before baking. Bake for 11–13 minutes, until edges are golden brown and centers are soft and gooey.

10. Cool Before Serving

Let cookies cool on the baking sheet for 10–15 minutes. They’ll continue to set but stay perfectly gooey inside.

Storage Tips

• Store in an airtight container at room temperature for up to 4 days.

• To freeze: chill dough balls, then store in a zip-top bag for up to 2 months. Bake from frozen, adding 1–2 extra minutes.

📌 Recipe Notes📌

• These cookies are naturally gluten-free using a 1:1 flour blend, no extra adjustments needed.

• Chilling the dough is essential for texture and shape.

• You can swap the milk chocolate chips for semi-sweet if you prefer a deeper cocoa flavor.

Final Thoughts

These gluten-free chocolate peanut butter cookies are pure comfort in every bite. Whether you're baking for a gluten-free guest or just love a thick, bakery-style cookie, this recipe delivers. If peanut butter isn’t your thing, try my Gluten-Free Chocolate Chunk Cookies for another delicious gluten-free treat.

If you love these cookies, comment below or tag me on social media with your creations! Happy baking.

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Gluten-Free Peanut Butter Chocolate Cookies

Yield: 18

Author: Jaegar Desjardin

Prep time: 15 MinCook time: 11 MinTotal time: 26 Min

These gluten-free chocolate peanut butter cookies are rich, chewy, and packed with bold flavor—perfect for a sweet treat without the gluten. Quick to make and irresistibly delicious, they’re a crowd-pleaser for any occasion.

Ingredients

• 1 cup cold salted butter (2 sticks) cut into cubes
• 1 cup brown sugar
• ½ cup sugar
• 1/4 cup creamy peanut butter
• 2 egg
• 1 tbsp vanilla extract
• 2 3/4 cups 1:1 gluten-free flour. (I used King Arthur's)
• 1/4 cup cocoa powder
• 1.5 tsp cornstarch
• ¾ teaspoon baking soda
• ¾ tsp salt
• 1 cup milk chocolate chips
• 1 cup peanut butter, chocolate chips

Instructions

1. In a stand mixer with the paddle attachment, mix the butter, peanut butter, brown sugar, and sugar on medium-high until light and fluffy (3-4 minutes).
2. Use a spatula to scrape down the sides and add the eggs one at a time, mixing in between until just combined, then add the vanilla extract.
3. Mix the cocoa powder, gluten-free flour, cornstarch, baking soda, and salt in a separate bowl.
4. Incorporate the dry ingredients into the stand mixer and mix until just combined and no streaks of flour remain. Do not overmix! The dough will be thick.
5. Add the milk chocolate and peanut butter chips and do a quick mix.
6. Using a large cookie scoop, scoop chunky scoops of dough, but don't level the dough (the scoop will have extra chunky dough on top). Place the rounded side of the dough ball on the cookie sheet, leaving the chunky part on the top. Place 2 inches apart on a prepared baking sheet. Cover the tray/cookies with plastic wrap, and place them in the fridge for 30-60 minutes before baking.
7. While the cookies rest in the refrigerator, preheat the oven to 400 degrees Fahrenheit for 20-30 minutes before baking to allow the oven time to get to temperature. Before baking, remove the plastic wrap and top with extra peanut butter and milk chocolate chips for that bakery look.
8. Bake for 11-13 minutes or until the cookies become golden brown on the edges but still gooey in the middle.
9. Allow time to cool before serving— the hardest part.

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula

S’mores Cookies

S’mores Cookies

These thick, gooey s’mores cookies are loaded with chunks of chocolate, graham cracker pieces, and a surprise toasted marshmallow center. They bring the flavor of a campfire classic right into your kitchen for the perfect summer treat!

I don’t know about you, but some of my favorite childhood memories involve sticky fingers, burnt marshmallows, and perfectly melted chocolate squished between graham crackers. That classic s’mores flavor is pure nostalgia, and these cookies capture it perfectly.

I created this s’mores cookie recipe when I was craving all the campfire goodness and missing a summer vacation. These are everything I love in a cookie: soft and chewy on the inside, golden on the edges, and packed with real chunks of Hershey’s chocolate, graham crackers, and gooey marshmallow that bubbles up just right in the oven.

Ingredients

• 1 cup cold salted butter (2 sticks), cut into cubes

• 1 cup brown sugar

• ½ cup granulated sugar

• 2 eggs

• 1 tbsp vanilla extract

• 1½ cups cake flour

• 1½ cups all-purpose flour

• 1½ tsp cornstarch

• ¾ tsp baking soda

• ¾ tsp salt

• 1 cup milk chocolate chips

• 2 Hershey’s Milk Chocolate Bars (plus 2 more for optional topping)

• 4 graham cracker cookies, crumbled (plus 2 more for topping, optional)

• 10 medium marshmallows, cut in half

Instructions

1. Cream the Butter and Sugars

In a stand mixer fitted with the paddle attachment, beat the cold, cubed butter, brown sugar, and granulated sugar on medium-high for 3–4 minutes, or until the mixture is light and fluffy.

Tip: Using cold butter helps keep these cookies thick and chunky!

2. Prep Your Fillings

While the butter and sugars are mixing:

• Cut all marshmallows in half.

• Crumble 4 graham cracker cookies into chunky pieces.

• Break 2 Hershey’s bars into small chunks (save the other 2 for topping later, if using).

3. Add Eggs and Vanilla

Scrape down the sides of the bowl, then add the eggs one at a time, mixing just until combined. Add vanilla extract and mix briefly.

4. Mix Dry Ingredients

In a separate bowl, whisk together the cake flour, all-purpose flour, cornstarch, baking soda, and salt.

5. Combine Wet and Dry

Add the dry ingredients to the stand mixer and mix on low speed just until the flour disappears. The dough will be thick—don’t overmix.

6. Add the S’mores Goodness

Fold in the chocolate chips, graham cracker chunks, and Hershey’s bar pieces using a spatula.

7. Stuff with Marshmallows

Using a large cookie scoop, portion out dough balls. Press your thumb into the center of each to create a little pocket. Add half a marshmallow and shape the dough around it, leaving part of the marshmallow exposed on top.

8. Chill the Dough

Place the dough balls on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate for 30–60 minutes. This step helps the cookies hold their shape when baking.

9. Preheat the Oven

About 20–30 minutes into chilling, preheat your oven to 400°F (204°C) and line a new baking sheet with parchment paper.

10. Bake

Bake cookies for 11–13 minutes, or until the edges are golden and the marshmallow tops are slightly toasted.

11. Optional Toppings

If using the extra chocolate and graham crackers:

• Let the cookies cool for 30–60 minutes (so the marshmallow softens slightly).

• Break 2 graham crackers into 6 small chunks and break 2 Hershey’s bars into their individual squares.

• Gently press one graham chunk and one chocolate piece into the center of each cookie.

Tips for Success

• Don’t skip chilling—the colder dough helps keep the cookies thick and chewy.

• For extra gooey marshmallow centers, try using large marshmallows cut in half instead of medium ones.

• These cookies are best enjoyed slightly warm—pop leftovers in the microwave for 8–10 seconds.

How to Store S’mores Cookies

To keep your s’mores cookies soft, gooey, and just as delicious as day one, here’s how to store them:

Room Temperature

• Store cookies in an airtight container at room temperature for up to 4–5 days.

• To prevent them from sticking together (especially if marshmallow oozed out), place a small piece of parchment or wax paper between layers.

Tip: Add a slice of sandwich bread to the container to help keep the cookies soft longer—it works like magic!

Reheating

For that freshly baked feel, pop a cookie in the microwave for 8–10 seconds before serving. The marshmallow will get gooey again and the chocolate slightly melty—just like they came out of the oven.

Freezing

• To freeze baked cookies: Let them cool completely, then place in a single layer on a baking sheet to flash-freeze (about 1 hour). Transfer to a zip-top freezer bag or airtight container and freeze for up to 2 months.

• To freeze unbaked cookie dough balls: Assemble the stuffed dough balls and freeze them on a tray. Once solid, store in a freezer bag. Bake from frozen at 400°F for an extra 1–2 minutes.

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Share the Love!

These cookies aren’t just tasty—they’re photogenic, too. Their golden edges and marshmallow tops make them perfect for sharing on Instagram or Pinterest. Don’t forget to tag me with your photos so I can see your amazing cookies!

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S'mores Cookies

Yield: 18

Author: Jaegar Desjardin

Prep time: 60 MinCook time: 11 MinTotal time: 1 H & 11 M

These s’mores cookies combine gooey marshmallows, melty chocolate, and crunchy graham crackers for the ultimate campfire treat in cookie form. Perfectly golden and irresistibly chewy, they bring classic s’mores flavor to every bite with no fire needed!

Ingredients

• 1 cup cold salted butter (2 sticks) cut into cubes
• 1 cup brown sugar
• ½ cup sugar
• 2 egg
• 1 tbsp vanilla extract
• 1 ½ cup cake flour
• 1 ½ cups all-purpose flour
• 1.5 tsp cornstarch
• ¾ teaspoon baking soda
• ¾ tsp salt
• 1 cup milk chocolate chips
• 2 Hershey's Milk Chocolate Bars (1.55 oz bars) + 2 more bars for topping (optional)
• 4 Graham cracker cookies crumbled + 2 more cookies for topping (optional)
• 10 medium-sized marshmallows (cut in half).

Instructions

1. Mix the butter, brown sugar, and sugar on medium-high until light and fluffy (3-4 minutes) in a stand mixer with the paddle attachment. While the butter and sugar are mixing, cut all the marshmallows in half with scissors, crumble 4 of the graham cracker cookies into chunks, and break apart 2 Hershey's milk chocolate bars into chunks to save for later.
2. Use a spatula to scrape down the sides and add the eggs one at a time, mixing in between until just combined, then add the vanilla extract.
3. Mix the cake flour, all-purpose flour, cornstarch, baking soda, and salt in a separate bowl.
4. Incorporate the dry ingredients into the stand mixer and mix until just combined and no streaks of flour remain. Do not overmix! The dough will be thick. Remove the bowl from the stand mixer.
5. Fold in the chocolate chips and the crumbled Hershey's chocolate and graham crackers with a spatula.
6. Using a large cookie scoop, scoop large, chunky scoops of dough, but don't level the dough. Use your thumb to make a dent in the center, add half of a cut marshmallow, and form the dough around the marshmallow while allowing the top to show while baking. Once all cookies are on the cookie sheet, cover it with plastic wrap and place it in the fridge for 30-60 minutes before baking. Around 20-30 minutes before baking. Preheat the oven to 400 degrees and line the cookie sheets with parchment paper to allow the oven to reach and maintain temperature.
7. Remove the plastic wrap. Bake for 11-13 minutes or until the cookies become golden brown on the edges and the marshmallow top is golden brown.
8. If you top the cookies with a graham cracker and Hershey chocolate chunks, allow the cookies to cool for 30-60 minutes for the cooked marshmallow to soften. Break two graham cracker cookies into 6 chunks to make mini squares (as best as possible) and break apart 2 Hershey's chocolate bars into their 12 pre-outlined chunks. Stick a Graham chunk and a Hershey chunk into the center of the marshmallow. Enjoy!

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula
7. Scissors

Notes

These cookies are great with chopped nuts of your choosing.

Chunky Lemon Cookies

🍋 Chunky Lemon Cookies with White Chocolate Chips

Bright, bold, and buttery—these chunky lemon cookies are everything a citrus lover dreams of. Each cookie is thick and soft with golden edges and a gooey center, bursting with fresh lemon zest and packed with creamy white chocolate chips. The use of both cake and all-purpose flour creates a tender texture, while cold butter helps the cookies hold their thick, bakery-style shape. Perfect with a cup of tea or as a zesty sweet treat any time of year!

Ingredients

• 1 cup cold salted butter (2 sticks), cut into cubes

• 1½ cups sugar

• 2 eggs

• 4 tbsp lemon zest (about 2 large lemons)

• 1 tsp vanilla extract

• 1 tsp lemon extract

• 1½ cups cake flour

• 1½ cups all-purpose flour

• 1½ tsp cornstarch

• ¾ tsp baking soda

• ¾ tsp salt

• 2 cups white chocolate chips

Instructions

1. Cream the butter and sugar:
   In a stand mixer with a paddle attachment, mix the cold butter and sugar on medium-high speed for 3–4 minutes, until light and fluffy.

2. Add lemon zest:
   Scrape down the sides with a spatula and add the lemon zest. Mix until well incorporated.

3. Add eggs and extracts:
   Beat in the eggs one at a time. Then add vanilla and lemon extracts, mixing just until combined.

4. Mix dry ingredients:
   Add cake flour, all-purpose flour, cornstarch, baking soda, and salt. Mix on low speed until just combined—do not overmix. The dough will be thick.

5. Add chocolate chips:
   Add white chocolate chips and mix briefly or fold in by hand until evenly distributed.

6. Scoop dough:
   Using a large cookie scoop, form chunky scoops of dough without flattening. Let the dough naturally mound up—this gives the cookies a beautiful, rustic top.

7. Chill dough:
   Place scoops on a parchment-lined baking sheet, about 2 inches apart. Cover with plastic wrap and chill in the fridge for 30–60 minutes.

8. Preheat oven:
   About 30 minutes before baking, preheat your oven to 400°F.

9. Bake:
   Bake for 11–13 minutes, or until the edges are golden brown but the centers are still soft and gooey. Don’t overbake—they’ll continue to set as they cool.

10. Cool and enjoy:
    Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.

⭐ Tips for Success

• Use cold butter straight from the fridge for thicker cookies with a chewy texture.

• Don’t skip the chill time—it helps prevent the cookies from spreading too much and concentrates the flavor.

• Use freshly grated lemon zest for the most vibrant citrus punch. Bottled lemon juice doesn’t cut it here.

🍪 🍋How to Store Chunky Lemon Cookies

Room Temperature:
Store the cooled cookies in an airtight container at room temperature for up to 4–5 days. To keep them soft, you can add a slice of bread to the container—the bread will absorb the moisture, and the cookies will stay chewy.

Refrigerator:
If your kitchen is warm or humid, store the cookies in an airtight container in the fridge for up to a week. Let them come to room temperature before serving, or pop them in the microwave for 10–15 seconds to warm them slightly.

Freezer (Baked Cookies):
Place baked and cooled cookies in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months. To enjoy, let them thaw at room temperature or warm briefly in the oven or microwave.

Freezer (Unbaked Dough):
You can also freeze the cookie dough! After scooping and chilling the dough balls, transfer them to a freezer-safe bag and freeze for up to 2 months. Bake straight from frozen—just add 1–2 extra minutes to the baking time.

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🌟 Why You'll Love These Cookies

These aren’t your average lemon cookies. They’re bakery-style: tall, soft, and loaded with texture. The cold butter keeps them thick, while the cake flour makes each bite melt-in-your-mouth tender. And then there’s the contrast—the brightness of real lemon zest against sweet, creamy white chocolate. It's a flavor combo that feels both refreshing and indulgent.

🍋 Lemon + White Chocolate: A Match Made in Cookie Heaven

Lemon and white chocolate are an underrated duo. The lemon brings a zingy, fresh flavor, while the white chocolate adds creamy sweetness without overpowering. The result? A cookie that’s sweet, but not too sweet—refreshing, but still comforting. It’s like sunshine in a cookie!

👩‍🍳 Baking Tips for Perfect Results

• Zest first, then juice your lemons—zesting a squeezed lemon is no fun!

• Use a cookie scoop for uniform size and baking.

• If you love a gooier center, bake closer to 11 minutes; for firmer cookies, go up to 13.

• Want a prettier finish? Press a few extra white chocolate chips into the tops right before baking.

🥶 Make-Ahead Magic

These cookies are perfect for prepping ahead. You can freeze the dough balls and bake off just a few at a time—ideal for surprise guests or when you just need a warm cookie after a long day.

📸 Share the Love!

These cookies aren’t just tasty—they’re photogenic, too. Their golden edges, snowy-white chips, and rustic tops make them perfect for sharing on Instagram or Pinterest. Don’t forget to tag me with your photos so I can see your amazing cookies!

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Chunky Lemon Cookies

Yield: 18

Author: Jaegar Desjardin

Prep time: 15 MinCook time: 11 MinTotal time: 26 Min

These chunky lemon cookies are bursting with bright citrus flavor and studded with creamy white chocolate chips for a perfect balance of tart and sweet. Soft, thick, and irresistibly chewy—ideal for any lemon lover!

Ingredients

• 1 cup cold salted butter (2 sticks) cut into cubes
• 1 1/2 cups sugar
• 2 egg
• 4 tbsp lemon zest (2 large lemons)
• 1 tsp vanilla extract
• 1 tsp lemon extract
• 1 ½ cup cake flour
• 1 ½ cups all-purpose flour
• 1.5 tsp cornstarch
• ¾ teaspoon baking soda
• ¾ tsp salt
• 2 cups white chocolate chips

Instructions

1. Mix the butter, brown sugar, and sugar on medium-high until light and fluffy (3-4 minutes) in a stand mixer with the paddle attachment.
2. Use a spatula to scrape down the sides and add the lemon zest, and mix until combined.
3. Next, add the eggs one at a time, followed by both lemon and vanilla extracts, mixing until just combined.
4. Then add the cake flour, all-purpose flour, cornstarch, baking soda, and salt, and mix until just combined without overmixing the dough. The dough will be thick.
5. Add the white chocolate chips and do a quick spin or two in the stand mixer to incorporate them into the dough.
6. Using a large cookie scoop, make chunky scoops of dough, but don't level the dough (the scoop will have extra chunky dough on top). Place the rounded side of the dough ball on the cookie sheet with parchment paper, leaving the chunky part on the top. Place 2 inches apart on a prepared baking sheet. Cover cookie dough balls with plastic wrap, and place them in the fridge for 30-60 minutes before baking.
7. About 30 minutes before you plan to bake the cookies, preheat the oven to 400 degrees Fahrenheit to ensure the correct temperature.
8. Remove the plastic wrap and bake for 11-13 minutes or until the cookies become golden brown on the edges but gooey in the middle.
9. Allow time to cool before serving.

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula

Notes

• You can use unsalted butter. Replace 3/4 tsp of salt with 1 tsp.

Chunky Peanut Butter Cookies

These chunky peanut butter cookies are a peanut lover’s dream, soft in the center with golden, crisp edges and a satisfying crunch. Each bite is loaded with sweet, melty Reese’s peanut butter chips that add a rich, candy-like twist to the classic cookie, making them completely irresistible straight from the oven or cooled with a glass of milk.

Peanut butter is so tasty, I know I have had a spoonful of it. However, taking that same creamy peanut butter and adding a few extra ingredients takes that delicious flavor to the next level!

Peanut butter isn’t something that lasts long in my house, or for as long as I can remember. I can vividly recall every Halloween, my dad would go through our candy bags to take out all the Reese’s goodies, but these cookies and the creamy Reese’s chips make the perfect flavor combo that takes loving peanut butter to the next level. I love using Reese’s chips instead of chocolate chips to give these cookies every bite of peanut butter flavor possible.

Ingredients:

• Butter

• Peanut Butter

• Brown sugar

• Sugar

• Egg

• Vanilla

• Cake flour

• All-purpose flour

• Cornstarch

• Baking soda

• Salt

• Reese’s peanut butter chips

Troubleshooting Tips for Peanut Butter Cookies

Even the most seasoned bakers can run into cookie mishaps. Here are some common peanut butter cookie issues and how to fix them:

1. My cookies spread too much!
This is one of the most common problems with peanut butter cookies.

Why it happens:

• Your dough was too warm

• Butter was overly soft or melted

• Too little flour or too much sugar

Fix it:

• Chill your dough for 30-60 minutes before baking

• Make sure your butter is cold for this recipe

• Double-check your measurements, spoon and level your flour, don’t scoop!

3. The cookies turned out dry or crumbly.
No one wants a dry cookie, especially not with peanut butter.

Why it happens:

• Overbaking

• Not enough fat or sugar

• Using natural peanut butter with oil separation

Fix it:

• Take cookies out when the centers just look set—they’ll finish on the tray

• Use a commercial peanut butter like Jif or Skippy for the best consistency

• Don’t skimp on the butter or sugar; they add moisture!

4. My cookies are too soft or fall apart.
Soft is good, but falling apart isn’t.

Why it happens:

• Not baked long enough

• Not enough binding (like egg)

• Overmixing or underbaking

Fix it:

• Let cookies cool on the tray for 5–10 minutes before transferring

• Make sure you’re using a full egg, not just the white or yolk

• Add 1–2 more minutes in the oven if they’re too soft after cooling

5. The peanut butter flavor isn’t strong enough.
If the peanut taste is underwhelming...

Try this:

• Use a peanut butter with rich flavor (avoid super processed or "light" versions)

• Add chopped peanuts for extra punch

• Don’t be afraid to slightly increase the peanut butter and reduce the flour by a tablespoon to compensate

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How to Store These Cookies

These chunky peanut butter cookies store beautifully, if they don’t vanish on day one!

Room Temperature:
Once completely cooled, place the cookies in an airtight container and store them at room temperature for up to 5–6 days. To keep them soft, tuck a slice of bread into the container—the cookies will absorb the moisture from the bread and stay tender.

Freezer-Friendly:
Want to save some for later? These cookies freeze well, both baked and unbaked.

• To freeze baked cookies: Let them cool completely, then layer them between sheets of parchment paper in an airtight container or freezer bag. Freeze for up to 3 months. Thaw at room temp or pop in the microwave for 10–15 seconds for a warm treat.

• To freeze cookie dough: Scoop the dough into balls, place on a baking sheet, and freeze until firm (about 1 hour). Transfer to a freezer-safe bag or container, and label. Bake straight from frozen—just add a minute or two to the baking time.

With a batch in the freezer, you’re never more than a few minutes away from warm, gooey peanut butter cookie bliss!

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I hope you love these Chunky Peanut Butter cookies. If you want a peanut butter cookie with even more peanut butter!!, try my stuffed peanut butter cookies with a gooey peanut butter filling or my peanut butter blondies topped with a peanut butter swirl.

Let me know in the comments below how these cookies turned out for you and if you loved them!

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Chunky Peanut Butter Cookies

Yield: 18

Author: Jaegar Desjardin

Prep time: 15 MinCook time: 14 MinTotal time: 29 Min

These chunky peanut butter cookies are thick and hearty. Rich peanut butter flavor runs through every chewy mouthful, with bursts of sweetness from creamy peanut butter chips scattered throughout.

Ingredients

• 1 cup cold salted butter (2 sticks) cut into cubes
• 1 cup brown sugar
• 1/2 cup sugar
• 1/4 cup creamy peanut butter
• 2 egg
• 1 tbsp vanilla extract
• 1 ½ cup cake flour
• 1 ½ cups all-purpose flour
• 1 tsp cornstarch
• 3/4 teaspoon baking soda
• 3/4 tsp salt
• 2 cups Reese's peanut butter chips

Instructions

1. In a stand mixer with the paddle attachment, mix the butter, peanut butter, brown sugar, and sugar on medium-high until light and fluffy (3-4 minutes).
2. Use a spatula to scrape down the sides and add the eggs one at a time, mixing in between until just combined, then add the vanilla extract.
3. Mix the cake flour, all-purpose flour, cornstarch, baking soda, and salt in a separate bowl.
4. Incorporate the dry ingredients into the stand mixer and mix until just combined and no streaks of flour remain. Do not overmix! The dough will be thick.
5. Add the Reese's peanut butter chips into the mixer and mix until just combined.
6. Using a large cookie scoop, scoop chunky scoops of dough, but don't level the dough (the scoop will have extra chunky dough on top). Place the rounded side of the dough ball on the cookie sheet, leaving the chunky part on the top. Place 2 inches apart on a prepared baking sheet. Cover cookie dough balls with plastic wrap, and place them in the fridge for 30-60 minutes before baking.
7. While the cookies rest in the refrigerator, preheat the oven to 400 degrees Fahrenheit. Before baking, remove the plastic wrap and top with extra peanut butter chips for that bakery look.
8. Bake for 11-13 minutes or until the cookies become golden brown on the edges but still gooey in the middle.
9. Allow time to cool before serving— the hardest part.

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula
7. Plastic Wrap

Notes

These cookies are great with chopped peanuts, add 1/2-1 cup depending on your preference.

Gluten-Free Chocolate Chunk Cookies

🍪 Gluten-Free Chocolate Chunk Cookies: Gooey, Golden, and Totally Irresistible

Let’s be honest—when you hear “gluten-free cookies,” your mind might go to dry, crumbly imposters that barely pass for dessert. But not today. These gluten-free chocolate chunk cookies are here to change the game. They’re soft in the center, crispy at the edges, and packed with rich, melty chocolate pools. You won’t miss the gluten, we promise.

✨ What Makes Them So Good?

These cookies are all about balance—texture, flavor, and just the right amount of chew. Gluten-free flour and cornstarch keep things tender, while brown sugar adds a deeper, almost caramel-like flavor. And the chocolate? Skip the chips. For those dramatic, gooey pockets, we go big with chunks, preferably chopped from a good-quality milk chocolate bar.

🥣 Ingredients You'll Need:

• Butter

• Brown sugar

• Sugar

• Egg

• Vanilla

• Gluten-Free 1:1 Substitute (I used King Arthur).

• Cornstarch

• Baking soda

• Salt

• Chocolate Bar, chopped into chunks

👩‍🍳 Tips & Tricks:

• Chill the dough: A 30-minute chill in the fridge helps prevent the cookies from spreading too much.

• Don’t overbake: Take them out when the edges are just golden—the centers will continue to cook as they cool.

• Flaky sea salt: A tiny sprinkle on top after baking makes the chocolate pop and adds a little gourmet flair.

🌱 Vegan & Dairy-Free Swaps:

Want to make these cookies fully vegan and dairy-free? Totally doable—and still totally delicious.

• Butter → Coconut oil or vegan butter
  Use refined coconut oil for a more neutral flavor, or a high-quality plant-based butter for the richest result.

• Egg → Flax egg
  Mix 1 tbsp ground flaxseed with 2.5 tbsp water. Let it sit for 5–10 minutes until gelled. It binds just like an egg!

• Chocolate → Dairy-free chocolate
  Many dark chocolates are naturally dairy-free, but check the label to be sure. Brands like Enjoy Life, Hu Kitchen, and Trader Joe’s often have great options.

Bonus: These swaps make the cookies not just dairy-free and egg-free, but also suitable for many allergy-conscious eaters.

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These cookies truly taste so good you won’t even notice they’re gluten-free! If you love these cookies let me know in the comments 😊 Happy baking!

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Gluten Free Chocolate Chunk Cookies

Yield: 18

Author: Jaegar Desjardin

Prep time: 15 MinCook time: 11 MinTotal time: 26 Min

These warm, golden-brown cookies have a soft, chewy center and pockets of melted chocolate chips that create a perfect balance of sweet and rich flavors, and the best part is that they're gluten-free!

Ingredients

• 1 cup cold salted butter (2 sticks) cut into cubes
• 1 cup brown sugar
• 1/2 cup sugar
• 2 egg
• 1 tbsp vanilla extract
• 3 cups 1:1 gluten-free flour. (I used King Arthur's)
• 1.5 tsp cornstarch
• 3/4 teaspoon baking soda
• 3/4 tsp salt
• 2 cups crushed milk chocolate bars (16 ounces) + extra for topping.

Instructions

1. Preheat the oven to 400 degrees and line the cookie sheets with parchment paper. In a stand mixer with the paddle attachment, mix the butter, brown sugar, and sugar on medium-high until light and fluffy (3-4 minutes).
2. Use a spatula to scrape down the sides and add the eggs one at a time, mixing in between until just combined, then add the vanilla extract.
3. Add the gluten-free flour, cornstarch, baking soda, and salt into the mixing bowl and mix until just combined and no streaks of flour remain. Do not overmix! The dough will be thick.
4. Crush a chocolate bar into chunks, then add them to the stand mixer and mix until incorporated.
5. Using a large cookie scoop, scoop chunky scoops of dough, but don't level the dough (the scoop will have extra chunky dough on top). Place the rounded side of the dough ball on the cookie sheet, leaving the chunky part on the top. Place 2 inches apart on a prepared baking sheet. - If you want a chunkier cookie, scoop the cookie dough onto a baking sheet, cover it with plastic wrap, and place it in the fridge for 30-60 minutes before baking (recommended).
6. Bake for 11-13 minutes or until the cookies become golden brown on the edges but still gooey in the middle. - If you refrigerate your dough, remove the plastic wrap before baking.
7. Allow time to cool before serving— the hardest part.

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula

Chunky Cadbury Mini Egg Cookies

Mini Egg Magic: The Ultimate Easter Twist on Classic Chocolate Chip Cookies

There’s something nostalgic and endlessly comforting about a classic chocolate chip cookie—golden edges, chewy centers, and melty chocolate in every bite. But what if we gave this beloved staple a little seasonal glow-up? Enter: Cadbury Mini Egg Cookies.

Yes, we’re talking about those pastel-colored, candy-coated milk chocolate eggs that somehow taste even better around Easter. Swapping out traditional chocolate chips for crushed Mini Eggs brings an unexpected crunch, a pop of color, and a decadent burst of creamy chocolate. It’s like a sugar-sprinkled celebration in cookie form.

Why You’ll Love These

• Colorful & Festive: The cracked candy shells give the cookies a playful, springtime look.

• Crunch + Creaminess: You get that satisfying snap from the shell and the smooth milk chocolate inside.

• Nostalgia Meets Novelty: It’s the classic cookie comfort you know, with a fun seasonal twist.

A Few Tips Before You Bake

• Crush Gently: Use a rolling pin to crush the Mini Eggs gently—don’t pulverize them into dust. You want some chunky bits for texture.

• Reserve a Few: Save a handful to press into the tops of the cookies before baking. It makes them look bakery-worthy.

• Chill the Dough (Optional but Recommended): Letting the dough rest for even 30 minutes deepens the flavor and helps control spread.

The Vibe

These cookies aren’t just for Easter baskets—they’re perfect for spring bake sales, weekend treats, or even just as a way to use up that leftover Easter candy (if such a thing exists in your house). Serve them warm with a cold glass of milk, and prepare for serious cookie bliss.

These Chunky Cadbury Mini Egg Cookies are made with simple ingredients!

Ingredients:

• Butter

• Brown sugar

• Sugar

• Egg

• Vanilla

• Cake flour

• All-purpose flour

• Cornstarch

• Baking soda

• Salt

• Chocolate chips

How to Store Chunky Cadbury Mini Egg Cookies to Keep Them Fresh

1. Room Temperature Storage (For Short-Term Freshness)

For cookies that you plan to eat within a few days, storing them at room temperature works perfectly. Here’s how:

• Container: Store your cookies in an airtight container to prevent them from drying out or becoming stale. A plastic or glass container with a tight seal is ideal. Avoid using paper bags or boxes, as they don’t seal in moisture effectively.

• Layering: If you have a lot of cookies, place a piece of parchment paper or wax paper between layers to prevent them from sticking together.

• Location: Keep the container in a cool, dry place, away from direct sunlight and heat sources. A kitchen counter or pantry is perfect.

How long will they last?
Chunky Cadbury Mini Egg cookies stored at room temperature will stay fresh for up to 5-7 days.

2. Freezing for Long-Term Storage (For Longer Freshness)

If you want to keep cookies for a longer period, freezing them is a great option. This method works especially well if you’ve baked a large batch and want to enjoy cookies at a later time.

• Preparation: Allow the cookies to cool completely before freezing. This prevents condensation, which could lead to soggy cookies once thawed.

• Freezing: Arrange the cookies in a single layer on a baking sheet and freeze them for 1-2 hours. Once frozen, transfer the cookies to a freezer-safe, airtight container or zip-top bag. To prevent sticking, you can also wrap each cookie individually in plastic wrap or wax paper before placing them in the container.

• Thawing: To thaw, simply remove the cookies from the freezer and let them sit at room temperature for about 30 minutes. You can also reheat them in the oven for a few minutes to restore their warmth and gooey texture.

How long will they last?
Chunky Cadbury Mini Egg cookies can be stored in the freezer for up to 3 months without losing their taste or texture.

3. Freezing Cookie Dough (For Even More Convenience)

If you like fresh cookies on demand, freezing the dough is another great option. Here’s how to freeze the dough:

• Scoop the Dough: Portion the cookie dough into tablespoon-sized balls and place them on a baking sheet lined with parchment paper.

• Freeze the Dough Balls: Freeze the dough balls on the sheet for 1-2 hours until firm.

• Transfer to a Bag: Once frozen, transfer the dough balls to a zip-top bag or an airtight container. Label with the date and type of cookie.

• Baking from Frozen: When you're ready to bake, there's no need to thaw the dough. Just place the frozen dough balls directly on the baking sheet and bake for 2-3 extra minutes than the recipe recommends.

How long will they last?
Frozen cookie dough can last up to 3 months in the freezer.

4. How to Keep Cookies Soft

If you prefer soft and chewy cookies, consider adding a slice of bread to the container. The bread helps to maintain moisture in the cookies, preventing them from becoming too hard or crunchy. Make sure to change the bread slice every couple of days to keep the moisture level just right.

5. How to Keep Cookies Crisp

Place a piece of parchment paper or wax paper in between layers of cookies in your airtight container for crispy cookies. This helps maintain their crunchy texture. If you find that they become too soft, you can briefly reheat them in the oven to crisp them up again.

By following these storage tips, you'll be able to enjoy your chocolate chip cookies at their peak freshness, whether you're savoring them immediately or saving them for later. Happy baking!

Feel free to adjust the tone or add any personal tips you’ve discovered in your own baking experience!

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If you find yourself making these festive cookies for an Easter treat, let me know how you like them! Happy baking :)

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Chunky Cadbury Mini Egg Cookies

Yield: 18

Author: Jaegar Desjardin

Prep time: 15 MinCook time: 14 MinTotal time: 29 Min

A warm, golden-brown cookie with a soft, chewy center and pockets of Cadbury Mini Eggs that create a perfect balance of sweet and rich flavors. Perfect for an Easter treat!

Ingredients

• 1 cup cold salted butter (2 sticks) cut into cubes
• 1 cup brown sugar
• ½ cup sugar
• 2 egg
• 1 tbsp vanilla extract
• 1 ½ cup cake flour
• 1 ½ cups all-purpose flour
• 1 tsp cornstarch
• ¾ teaspoon baking soda
• ¾ tsp salt
• 2 cups Cadbury Mini Eggs (Crushed) plus a few extra for topping

Instructions

1. Preheat the oven to 400 degrees and line the cookie sheets with parchment paper. In a stand mixer with the paddle attachment, mix the butter, brown sugar, and sugar on medium-high until light and fluffy (3-4 minutes).
2. Use a spatula to scrape down the sides and add the eggs one at a time, mixing in between until just combined, then add the vanilla extract.
3. Mix the cake flour, all-purpose flour, cornstarch, baking soda, and salt in a separate bowl.
4. Incorporate the dry ingredients into the stand mixer and mix until just combined and no streaks of flour remain. Do not overmix! The dough will be thick.
5. Crush the Cadbury Mini Eggs (I use a ziplock bag with a rolling pin to smash), then mix them into the batter.
6. Using a large cookie scoop, scoop chunky scoops of dough, but don't level the dough (the scoop will have extra chunky dough on top). Place the rounded side of the dough ball on the cookie sheet, leaving the chunky part on the top. Place 2 inches apart on a prepared baking sheet. - If you want a chunkier cookie, scoop the cookie dough onto a baking sheet, cover it with plastic wrap, and place it in the fridge for 30-60 minutes before baking.
7. Bake for 11-13 minutes or until the cookies become golden brown on the edges but still gooey in the middle. - If you refrigerate your dough, remove the plastic wrap before baking.
8. Allow time to cool before serving— the hardest part.

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula

Triple Chocolate Chunk Cookies

If you’re a true chocolate lover, then triple chocolate chunk cookies are your dream come to life. These decadent cookies are a celebration of everything indulgent, combining the deep richness of dark chocolate, the creamy sweetness of milk chocolate, and the smooth, mellow notes of white chocolate all in one irresistible bite. Each cookie is packed with generous chunks that melt into pockets of gooey goodness, creating a beautifully messy melt-in-your-mouth experience.

The dough itself is soft and buttery, with just the right amount of chew in the center and a delicate crispness around the edges. Paired with a cold glass of milk or your favorite cup of coffee, these cookies are the ultimate comfort treat—perfect for cozy nights in, dessert tables, or just satisfying that sweet tooth with something a little extra special.

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I’m so close to finishing my final semester of classes before I start my internship and I’ll I want to do is bake. Don’t get me wrong, this semester has been pretty good, with interesting classes, but you know, when you get so close to being done with something, the end just starts to foreshadow the current moment? That’s how I feel right now. But only one paper and an exam left, and I'll get a mini break that I’ll spend in Denver, Colorado. In the meantime, I love a sweet treat, and these triple chocolate chunk cookies hit the spot for me this week as I chip away at homework.

Ingredients:

• Butter

• Brown sugar

• Sugar

• Egg

• Vanilla

• Cake flour

• All-purpose flour

• Cocoa powder

• Cornstarch

• Baking soda

• Salt

• Triple chocolate chips (Milk Chocolate, Dark Chocolate, White Chocolate)

I use Nestle’s triple-chip mix for this recipe. However, if you can’t find these or already have milk, dark, and white chocolate chips, you can mix them together!

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Tips for making these chunky chocolate chip cookies:

• For an even chunkier cookie, place the cookie dough balls on your baking sheet, covered with plastic wrap, in the fridge for 30-60 minutes before baking. Just remove the plastic wrap before baking. If you refrigerate the cookies, they will need to cook for 11-13 minutes; I’ve found 11 minutes and 30 seconds to be the perfect amount of time for me. Make sure to underbake. You can’t go back once you overbake! Also, keep in mind the cookies will continue to bake on the cookie sheet once they come out of the oven.

• Allow the oven to preheat for at least 30 minutes before baking.

• If it’s easier, when scooping the dough balls, scoop a large chunk of dough and roll it into a ball. Then, split the dough in half and re-stick with the opposite sides to give a chunkier look when baking.

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How to Store Triple Chocolate Chunk Cookies to Keep Them Fresh

1. Room Temperature Storage (For Short-Term Freshness)

For cookies that you plan to eat within a few days, storing them at room temperature works perfectly. Here’s how:

• Container: Store your cookies in an airtight container to prevent them from drying out or becoming stale. A plastic or glass container with a tight seal is ideal. Avoid using paper bags or boxes, as they don’t seal in moisture effectively.

• Layering: If you have a lot of cookies, place a piece of parchment paper or wax paper between layers to prevent them from sticking together.

• Location: Keep the container in a cool, dry place, away from direct sunlight and heat sources. A kitchen counter or pantry is perfect.

How long will they last?
Chocolate chip cookies stored at room temperature will stay fresh for up to 5-7 days.

2. Freezing for Long-Term Storage (For Longer Freshness)

If you want to keep cookies for a longer period, freezing them is a great option. This method works especially well if you’ve baked a large batch and want to enjoy cookies at a later time.

• Preparation: Allow the cookies to cool completely before freezing. This prevents condensation, which could lead to soggy cookies once thawed.

• Freezing: Arrange the cookies in a single layer on a baking sheet and freeze them for 1-2 hours. Once frozen, transfer the cookies to a freezer-safe, airtight container or zip-top bag. To prevent sticking, you can also wrap each cookie individually in plastic wrap or wax paper before placing them in the container.

• Thawing: To thaw simply remove the cookies from the freezer and let them sit at room temperature for about 30 minutes. You can also reheat them in the oven for a few minutes to restore their warmth and gooey texture.

How long will they last?
Chocolate chip cookies can be stored in the freezer for up to 3 months without losing their taste or texture.

3. Freezing Cookie Dough (For Even More Convenience)

If you like fresh cookies on demand, freezing the dough is another great option. Here’s how to freeze the dough:

• Scoop the Dough: Portion the cookie dough into tablespoon-sized balls and place them on a baking sheet lined with parchment paper.

• Freeze the Dough Balls: Freeze the dough balls on the sheet for 1-2 hours until firm.

• Transfer to a Bag: Once frozen, transfer the dough balls to a zip-top bag or airtight container. Label with the date and type of cookie.

• Baking from Frozen: When you're ready to bake, there's no need to thaw the dough. Just place the frozen dough balls directly on the baking sheet and bake for 2-3 extra minutes than the recipe recommends.

How long will they last?
Frozen cookie dough can last up to 3 months in the freezer.

4. How to Keep Cookies Soft

If you prefer soft and chewy cookies, consider adding a slice of bread to the container. The bread helps to maintain moisture in the cookies, preventing them from becoming too hard or crunchy. Make sure to change the bread slice every couple of days to keep the moisture level just right.

5. How to Keep Cookies Crisp

Place a piece of parchment paper or wax paper in between layers of cookies in your airtight container for crispy cookies. This helps maintain their crunchy texture. If you find that they become too soft, you can briefly reheat them in the oven to crisp them up again.

By following these storage tips, you'll be able to enjoy your chocolate chip cookies at their peak freshness, whether you're savoring them immediately or saving them for later. Happy baking!

Feel free to adjust the tone or add any personal tips you’ve discovered in your own baking experience!

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I’m not a huge chocolate flavor lover, but these triple-chunk cookies are so good! The chocolate flavor, in my opinion, is just right and not too empowering. The triple chocolate chip blend gives such a good touch of different chocolate flavors. If you make and love these cookies, let me know in the comments below!

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Triple Chocolate Chunk Cookies

Yield: 18

Author: Jaegar Desjardin

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

These triple chocolate chunk cookies are a rich, indulgent treat loaded with dark, milk, and white chocolate chunks, creating a gooey, melty bite in every mouthful. The soft, chewy center contrasts perfectly with the slightly crisp edges for the ultimate chocolate lover’s dream.

Ingredients

• 1 cup cold salted butter (2 sticks) cut into cubes
• 1 cup brown sugar
• ½ cup sugar
• 2 egg
• 1 tbsp vanilla extract
• 1 1/4 cup cake flour
• 1 1/2 cups all-purpose flour
• 1/4 cup cocoa powder
• 1 tsp cornstarch
• ¾ teaspoon baking soda
• ¾ tsp salt
• 2 cups triple chocolate chips

Instructions

1. Preheat the oven to 400 degrees and line the cookie sheets with parchment paper. In a stand mixer with the paddle attachment, mix the butter, brown sugar, and sugar on medium-high until light and fluffy (about 3 minutes).
2. Use a spatula to scrape down the sides and add the eggs one at a time, mixing in between until just combined then and vanilla extract.
3. Mix the cake flour, all-purpose flour, cornstarch, baking soda, and salt in a separate bowl.
4. Incorporate the dry ingredients into the stand mixer and mix until just combined and no streaks of flour remain. Do not overmix! The dough will be thick.
5. Add the triple chocolate chips and fold into the batter with a spatula.
6. Using a large cookie scoop, scoop chunky scoops of dough, but don't level the dough (the scoop will have extra chunky dough on top). Place the rounded side of the dough ball on the cookie sheet, leaving the chunky part on the top. Place 2 inches apart on a prepared baking sheet. - If you want a chunkier cookie, scoop the cookie dough onto a baking sheet, cover it with plastic wrap, and place it in the fridge for 30-60 minutes before baking.
7. Bake for 10-12 minutes or until the cookies become golden brown on the edges but still gooey in the middle. - If you refrigerate your dough, remove the plastic wrap before baking.
8. Allow time to cool before serving— the hardest part.

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula

Notes

These cookies are great with chopped nuts of your choosing.

Stuffed Peanut Butter Cookies

Stuffed Peanut Butter Cookies: A Dreamy Twist on a Classic Favorite

Peanut butter cookies are a beloved treat, but when you take them to the next level by stuffing them with creamy peanut butter, you create a cookie that’s pure magic. Imagine biting into a golden, slightly crisp cookie exterior only to reveal a soft, gooey peanut butter center that melts in your mouth. The combination of textures—the slight crunch of the cookie paired with the rich, smooth filling—makes every bite a little piece of heaven.

What’s even better? These stuffed peanut butter cookies are surprisingly easy to make. By simply forming your cookie dough around a dollop of peanut butter, you get a decadent, melt-in-your-mouth experience that will leave everyone asking for seconds. Whether you're a die-hard peanut butter fan or just looking for a sweet indulgence, these cookies are the perfect balance of salty and sweet, with that irresistible peanut butter flavor shining through in every bite.

These cookies are an all-time favorite for my family and friends. It’s the most requested dessert I’ve baked. If you love peanut butter, these cookies are the ones for you. The creamy peanut butter literally melts in your mouth for a mouthwatering cookie that’s sure to bring you back for seconds or thirds; I’m not judging.

Simple ingredients:

• Butter

• Powdered Sugar

• Brown sugar

• Sugar

• Peanut butter

• Eggs

• Vanilla

• All-purpose flour

• Baking soda

• Baking powder

• Salt

Tips for making these cookies.

• Make sure the eggs and butter are at room temperature. Room temperature ingredients ensure better mixing and a uniform texture, creating a better rise and even baking. - I made a note below on how to quickly bring butter and eggs to room temperature if you forgot or don’t want to wait!

• Making these is so much easier with cookie scoops. I have a three-pack of cookie scoops, and I use the smallest for the peanut butter filling and the medium scoop for the cookie dough; this helps to ensure even amounts and prevents overfilling the dough.

• For the best experience, warmly serve your stuffed peanut butter cookies right out of the oven or gently reheat them for 10 seconds in the microwave, and it’s perfect! The peanut butter filling will be soft and gooey, making for an irresistible treat.

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How to Quickly Bring Butter and Eggs to Room Temperature:

• Butter: If you forgot to take your butter out in advance, you can cut it into small cubes to speed up the softening process, or place it in the microwave for a few seconds (but don’t melt it).

• Eggs: To quickly bring eggs to room temperature, place them in a bowl of warm (not hot) water for about 5-10 minutes.

Storing stuffed peanut butter cookies properly will keep them fresh and delicious for as long as possible. Here's how to store them:

1. Room Temperature (for Short-Term Storage)

• Method: Place your stuffed peanut butter cookies in an airtight container.

• Tip: To prevent them from sticking together, you can layer the cookies with parchment or wax paper.

• Duration: These cookies should stay fresh for up to 3-4 days at room temperature.

2. Refrigeration (for Longer Freshness)

• Method: For cookies with a creamy filling, it’s best to store them in the fridge to keep the filling firm.

• Tip: Place the cookies in an airtight container or a resealable plastic bag. You can also wrap each cookie individually in plastic wrap to prevent them from sticking together.

• Duration: Refrigerated cookies can last for about 1 week.

3. Freezing (for Long-Term Storage)

• Method: If you want to keep them for longer, freezing is a great option.

• Tip: Place the cookies on a baking sheet and freeze them individually for 1-2 hours. After freezing, transfer them to a zip-top bag or an airtight container to avoid freezer burn.

• Duration: Frozen stuffed peanut butter cookies can last for up to 3 months.

• How to Serve: To enjoy, let them thaw at room temperature for 15-20 minutes, or microwave them for a few seconds to soften the center.

These tips will help keep your cookies fresh, whether you plan to enjoy them right away or store them for later!

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Leave a comment below if you like this recipe! :) Happy Baking

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Stuffed Peanut Butter Cookies

Yield: 18

Author: Jaegar Desjardin

Prep time: 25 MinCook time: 12 MinTotal time: 37 Min

These stuffed peanut butter cookies are a delicious treat where soft, chewy peanut butter cookies are filled with a creamy, rich peanut butter center, creating a perfect combination of texture and flavor. The contrast between the warm, gooey filling and the crisp exterior makes every bite irresistible.

Ingredients

Peanut Butter Filling

• 1 cup creamy peanut butter
• 1/2 cup powdered sugar

Cookie Dough

• 1/2 cup unsalted butter (1 stick) at room temperature.
• 1/2 cup brown sugar
• 1/4 cup sugar +1/4 cup for rolling
• 1/2 cup peanut butter
• 1 egg + 1 egg yolk
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

Instructions

1. Make the peanut butter filling balls in advance. In a bowl, add 1 cup of peanut butter and 1/2 cup of powdered sugar and mix until completely incorporated. Using a small cookie scoop or a spoon, scoop peanut butter balls into roughly one tablespoon of balls and freeze until ready. (Minimum of 2 hours).
2. Preheat the oven to 375 degrees and line the cookie sheet with parchment paper. Mix the butter and sugar on medium-high until light and fluffy (about 2 minutes) in a stand mixer with the paddle attachment.
3. Use a spatula to scrape down the sides, add the peanut butter, and mix. Then add the egg, egg yolk, and vanilla extract. Mix until combined.
4. Then add the flour, baking powder, baking soda, and salt and mix until just combined.
5. Using a medium cookie scoop or spoon (roughly 2 tbsp). Scoop the dough and use your hands to flatten the dough ball. Then place the frozen peanut butter ball in the center and bring the edges together to cover the frozen ball. Roll the dough balls in granulated sugar and place cookies 2 inches apart onto prepared cookie sheets.
6. Bake for 12-14 minutes or until the cookies have puffed up and crinkled on the edges but still gooey in the middle.

Equipment

1. Stand mixer
2. Bowl
3. Cookie sheet
4. Parchment paper
5. Cookies scoops
6. Wire rack
7. Spatula

Chunky Funfetti Cookies

Ultimate Bakery-Style Funfetti Cookies

Soft, thick, and filled with rainbow joy, these cookies are a celebration in every bite. I know I say this about almost everything I’ve baked so far, but I ABSOLUTELY love these cookies and really just anything birthday cake flavored. If I’m not craving chocolate, then it’s something birthday cake inspired. I love these cookies for any celebration and they’re so easy to whip for a birthday when you don’t want cake or for an afternoon pick me up. If you also love birthday inspired desserts check out my Birthday Cake Blondies or my Sugar Cookie bars.

Why You'll Love These Funfetti Cookies

These cookies are the perfect fusion of crispy edges, gooey centers, and pops of color from rainbow sprinkles. Packed with creamy white chocolate chips and boosted by the rich flavor of cold butter, they’re ideal for birthdays, holidays, or any time you need something extra fun.

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Ingredient	Amount	Purpose
Cold Salted Butter	1 cup (2 sticks), cubed	Keeps cookies thick and adds rich flavor.
Granulated Sugar	1 ½ cups	Adds sweetness and creates crispy edges.
Eggs	2 large	Binds dough and adds moisture for chewiness.
Vanilla Extract	1 tbsp	Provides warm, classic cookie flavor.
Almond Extract (optional)	¼ tsp	Adds a subtle, bakery-style flavor boost.
Cake Flour	1 ½ cups	Softens the texture for a tender crumb.
All-Purpose Flour	1 ½ cups	Gives cookies structure and chewiness.
Cornstarch	1 tsp	Prevents spreading and softens dough.
Baking Soda	¾ tsp	Leavens the cookies and adds lightness.
Salt	¾ tsp	Balances sweetness and enhances flavor.
White Chocolate Chips	2 cups	Adds creamy sweetness and texture.
Rainbow Sprinkles	1 cup + ½ cup for topping	Colorful funfetti magic! Use jimmies for best results.

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Instructions

Prep Time: 15 min
Chill Time: 30–60 min
Bake Time: 11–13 min
Total Time: ~1.5 hours
Yields: ~18 large cookies

Step-by-Step

1. Cream the Butter & Sugar

In a stand mixer fitted with a paddle attachment, beat cold cubed butter and sugar on medium-high for 3–4 minutes until light and fluffy.

💡 Why cold butter? It keeps the dough firm, which prevents spreading and results in bakery-style thick cookies.

2. Add Eggs & Extracts

Scrape down the bowl with a spatula. Add eggs one at a time, mixing after each addition just until combined. Add vanilla and optional almond extract.

3. Mix Dry Ingredients

Add cake flour, all-purpose flour, cornstarch, baking soda, and salt. Mix on low until just combined. Don’t overmix — the dough should be thick and a little shaggy.

4. Add Mix-ins

Add white chocolate chips and 1 cup sprinkles. Give it a couple of turns in the mixer (or fold in by hand) just until evenly distributed.

5. Scoop the Dough

Use a large cookie scoop to make chunky scoops of dough. Don’t level the scoop, you want rough tops for a rustic look. Place dough balls on a parchment-lined baking sheet.

✨ Pro Tip: Press/roll extra sprinkles or chips on top for a picture-perfect finish.

6. Chill the Dough

Cover the tray with plastic wrap and refrigerate for 30–60 minutes. This helps deepen flavor and keep the cookies thick.

7. Preheat the Oven

While the dough chills, preheat your oven to 400°F (204°C) at least 30 minutes before baking for consistent temperature.

8. Bake

Remove plastic wrap. Bake for 11–13 minutes, or until the edges are golden and the centers look slightly underbaked — they’ll finish setting as they cool.

9. Cool & Enjoy

Let cookies cool on the tray for 5–10 minutes before transferring to a wire rack. Then dig in (if you can wait that long!).

Optional Variations

• Holiday Swaps: Use red + green sprinkles for Christmas, pastels for Easter, or team colors for game day!

• Mix It Up: Sub white chocolate for semi-sweet or add crushed Oreos, mini marshmallows, or chopped nuts.

Storage Tips

• Room Temp: Store in an airtight container for up to 5 days.

• Freezer (Unbaked): Scoop dough into balls and freeze on a tray. Transfer to a zip-top bag and bake from frozen (add 1–2 extra minutes).

• Freezer (Baked): Cool completely and freeze in an airtight bag. Warm in the microwave for 10–15 seconds for a fresh-baked feel.

Equipment Needed

• Stand mixer with paddle attachment

• Large cookie scoop

• Baking sheets

• Parchment paper

• Spatula

• Wire rack

Recipe Notes

• If using unsalted butter, increase the salt to 1 tsp.

• Make sure to use rainbow jimmies, not nonpareils — nonpareils can bleed color into the dough. You can get creative with the sprinkles that go on top if you choose to roll the cookies in additional sprinkles.

• Cookies will look slightly underbaked in the center when done. That’s the secret to gooey, soft middles!

• Want smaller cookies? Use a medium scoop and bake for 9–10 minutes instead.

• If you want more of a bakery style look, right after baking, use the rim of a round glass or cookie cutter to “scoot” the cookies into a more circular shape by gently swirling them while they’re still hot.

Final Thoughts

These funfetti cookies are a guaranteed crowd-pleaser — simple to make, easy to customize, and ridiculously delicious. Whether you’re baking for a party or just because, this recipe brings the joy of baking straight to your kitchen.

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If you make and love these cookies, share a comment below! Happy baking :)

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Chunky Funfetti Cookies

Yield: 21

Author: Jaegar Desjardin

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

Chunky Funfetti cookies are soft, thick treats packed with colorful sprinkles, offering a sweet, buttery flavor with every bite. These fun, festive cookies are perfect for any celebration or a simple indulgence.

Ingredients

• 1 cup cold salted butter (2 sticks) cut into cubes
• 1 1/2 cup sugar
• 2 egg
• 1 tbsp vanilla extract
• 1/4 tsp almond extract
• 1 ½ cup cake flour
• 1 ½ cups all-purpose flour
• 1 tsp cornstarch
• ¾ teaspoon baking soda
• ¾ tsp salt
• 2 cups white chocolate chips
• 1 cup rainbow sprinkles + 1/2 cup for the topping.

Instructions

1. Mix the butter, brown sugar, and sugar on medium-high until light and fluffy ( 3-4 minutes) in a stand mixer with the paddle attachment.
2. Use a spatula to scrape down the sides and add the eggs one at a time, mixing in between until just combined, then add the vanilla and almond extract.
3. Mix the cake flour, all-purpose flour, cornstarch, baking soda, and salt in a separate bowl.
4. Incorporate the dry ingredients into the stand mixer and mix until just combined and no streaks of flour remain. Do not overmix! The dough will be thick.
5. Add the white chocolate chips and sprinkles and do a quick spin or two in the stand mixer to incorporate them into the dough.
6. Chill the dough in the refrigerator for a chunkier cookie for at least 30-60 minutes. If you want the cookies to be thinner, no need to chill the dough. Cover the bowl with plastic wrap so as not to dry the dough out in the refrigerator.
7. Preheat the oven to 400 degrees Fahrenheit and line a cookie sheet with parchment paper.
8. Using a large cookie scoop, scoop chunky scoops of dough, but don't level the dough (the scoop will have extra chunky dough on top). Dunk the cookie dough balls gently in the half cup of remaining sprinkles to lightly coat the top. Then, place the rounded side of the dough ball on the cookie sheet, leaving the chunky part on the top. Place 2 inches apart on a prepared baking sheet.
9. Bake for 10-12 minutes or until the cookies become golden brown on the edges but gooey in the middle.
10. Allow time to cool before serving— the hardest part.

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula

Notes

These cookies are great with chopped nuts of your choosing.

Mint Chocolate Chip Swirl Cookies

These mint chocolate chip swirl cookies are the perfect blend of two classic flavors that come together in a delightful, chewy treat. These cookies are soft and tender, with just the right amount of crispiness around the edges, creating a satisfying texture in every bite. The cool, refreshing mint flavor infuses the dough, giving it a bright, invigorating taste that pairs wonderfully with the rich, melty chocolate chips scattered throughout. The signature minty green hue not only makes them visually appealing but also hints at the burst of flavor inside.

The addition of the chocolate chips adds a sweet contrast to the mint, and the swirling effect in the dough ensures that every bite has a perfect balance of both flavors. These cookies are easy to make and perfect for any occasion—whether you’re baking for a holiday- perfect for St. Patrick’s Day, a gathering with friends, or just a cozy treat at home. With their festive look and irresistible flavor, mint chocolate chip swirl cookies are bound to be a hit with anyone who loves the classic combination of mint and chocolate.

These cookies are so much fun to make with simple ingredients!

• Butter

• Light Brown Sugar

• Sugar

• Eggs

• Vanilla

• Flour

• Baking soda

• Baking powder

• Salt

• Mint extract

• Cocoa powder

• Green food coloring

• Chocolate chips

Making the swirls throughout the dough seem extremely intimidating, but I promise it’s not! I use my smallest cookie scoop to scoop the dough, then split that small dough into two to make two smaller dough balls. Then, stack 4 dough balls together, smoosh, and roll, and you get beautiful swirls.

It’s a little process to make, and every time I make them, I think to myself, “Will this even work” but they always come out so aesthetically pleasing that it makes me happy.

Storing

To keep your mint chocolate chip swirl cookies fresh, store them in an airtight container at room temperature. This will help maintain their soft, chewy texture for about 3-4 days. If you need them to last longer, you can freeze them. Simply place the cookies in a single layer on a baking sheet, freeze until solid, and then transfer them to a zip-top bag or airtight container for long-term storage. They can stay in the freezer for up to 3 months. When you're ready to enjoy them, just let them thaw at room temperature for a few minutes, or heat them briefly in the microwave for that fresh-baked warmth. For extra freshness, you can also place a slice of bread in the container, as the bread helps to absorb moisture and keeps the cookies soft.

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Whether you make these as a St. Paddy’s Day treat or for any other occasion, I hope you love them! leave a comment below if you enjoyed making them!

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Mint Chocolate Chip Swirl Cookies

Yield: 18

Author: Jaegar Desjardin

Prep time: 30 MinCook time: 12 MinTotal time: 42 Min

Mint chocolate chip swirl cookies are soft, chewy treats with a refreshing minty flavor and swirls of rich chocolate throughout, creating a perfect balance of cool and sweet. Their vibrant green hue adds a fun, festive touch to every bite.

Ingredients

• ½ cup salted butter (1 stick) softened at room temperature
• ½ cup light brown sugar
• ⅓ cup sugar
• 2 eggs at room temperature
• 2 tsp vanilla extract
• 1 ½ cups all-purpose flour + 3 tbsp
• ¼ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 1 tsp mint extract
• 3 tbsp cocoa powder
• Green food coloring
• 1 cup chocolate chips

Instructions

1. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
2. Mix the butter and sugars in a stand mixer with the paddle attachment until light and fluffy (2 minutes).
3. Scrape down the edges with a spatula and add the eggs and vanilla extract until just combined.
4. Next, add the flour, but save the extra 3 tablespoons when we split the batter. Add baking soda, baking powder, and salt, then mix until no streaks remain (do not overmix).
5. With your spatula, divide the dough in half, placing one half in a separate bowl. Add the 3 tbsp of flour to one batch and mix with your spatula. Mix the 3 tbsp of cocoa powder with the other half and mix. Then, add the green food coloring and mint extract to one of the divided doughs.
6. Use your smallest cookie scoop to scoop the dough into a ball, then use a butter knife or your fingers to cut the dough ball in half into two smaller dough balls. Do that for both doughs until you have a bunch of small dough balls.
7. Next, take four dough balls alternating flavors like chocolate, mint, chocolate, and mint. Lightly smoosh them together and roll them into one larger dough ball. Continue with the remainder of the dough.
8. Place dough balls roughly 2 inches apart on a cookie sheet and bake in the oven at 350 degrees for 12- 14 minutes or until the edges are a nice golden brown. Do not overbake! The cookies will continue to cook when you remove them from the oven.
9. Allow to cook and enjoy!

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula

Notes

• These cookies can be combined or replaced with regular chocolate chips!
• These can easily be made without the food coloring for my chocolate swirl cookie.

Stuffed Oreo Cookies

These chunky cookies and cream cookies are the ultimate indulgence for cookie lovers! Imagine a thick, soft-baked cookie with rich cookies and cream flavor packed with deliciously creamy swirls and bits of Oreo throughout. But the real surprise comes from the whole Oreo hidden inside, creating an irresistible contrast of soft and crunchy textures. The thick cookie dough is slightly crispy on the edges, while the inside remains soft and chewy, ensuring every bite perfectly balances rich, creamy goodness and satisfying crunch. Whether you’re an Oreo fan or simply craving something sweet and decadent, these stuffed cookies are a must-try treat that takes cookies and cream to a whole new level!

I love chopping whole Hershey’s Cookies and Cream chocolate bars in addition to white chocolate chips for these cookies. Hershey's Cookies and Cream chocolate bars are deliciously creamy combining smooth, milk chocolate with crunchy, coarsely chopped bits of Oreo cookie. Each bite offers a perfect balance of velvety, sweet chocolate and the satisfying crunch of the cookies, making for an irresistible contrast in texture.

Cookies and Cream-flavored desserts are some of my absolute favorites. Snacking on Oreos themselves is amazing, but these cookies definitely take it to the next level.

Storing

To keep your Hershey’s Cookies and Cream chocolate bars fresh, store them in a cool, dry place, away from direct sunlight and heat. Ideally, keep them in an airtight container to prevent them from absorbing moisture or odors. If you live in a particularly warm climate, storing them in the refrigerator is a good idea to prevent them from melting, but be sure to let the chocolate come to room temperature before eating to enjoy its creamy texture fully. Avoid freezing them, as this can alter the texture of the chocolate and the cookie pieces inside. Proper storage will help maintain their rich flavor and smooth texture for longer!

If you want to prep the dough ahead, place the dough in the refrigerator for 1-2 days before stuffing it with whole Oreos and baking.

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Making Hershey's Cookies and Cream chocolate bars from scratch is a fun and rewarding process that lets you tap into your creative side while indulging in a delicious treat. The process begins with a simple dough made from butter, sugar, and flour mixed with chunks of Oreo cookies and white chocolate chips for that signature crunch. You then stuff each dough ball with a whole Oreo and bake them to golden perfection, resulting in a soft, chewy cookie with a sweet surprise inside.

What makes baking these cookies extra fun is the joy of creating something from scratch and the excitement of watching the dough transform in the oven. It’s a perfect activity to do with family or friends, and the best part is biting into that warm, gooey cookie with a hidden Oreo—it's like a little gift in every bite. Baking is a great way to share moments with others and add a personal touch to your kitchen creations. Plus, the scent of fresh cookies filling the house is pure comfort!

If you love this recipe and decide to bake these delicious cookies, I’d love to hear what you think! Leave a comment below or tag me on your favorite social media – I can’t wait to see your creations and share the sweet moments with you!

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Stuffed Oreo Cookies

Yield: 14

Author: Jaegar Desjardin

Prep time: 20 MinCook time: 12 MinTotal time: 32 Min

These cookies and cream cookies are a perfect blend of creamy, rich flavors and a chewy, soft texture. Inside, it’s stuffed with a whole Oreo, offering a delightful surprise as you bite into it. The outer cookie is speckled with bits of Oreo and creamy vanilla, while the Oreo center adds an irresistible crunch, creating a delicious contrast between the two textures. Combining the smooth, creamy filling and the cookie crunch makes each bite a true indulgence.

Ingredients

• 1 cup cold salted butter (2 sticks) cut into cubes
• 1 cup brown sugar
• ½ cup sugar
• 2 egg
• 1 tbsp vanilla extract
• 1 ½ cup cake flour
• 1 ½ cups all-purpose flour
• 1 tsp cornstarch
• ¾ teaspoon baking soda
• ¾ tsp salt
• 1 cup white chocolate chips
• 2 Hershey's cookies & cream chocolate bars (1.55 ounces each).
• 26 Oreos (10 for the dough, roughly one cup chopped + 14 to stuff + 2 to crumble and place on top)

Instructions

1. Preheat the oven to 400 degrees and line the cookie sheets with parchment paper. Mix the butter, brown sugar, and sugar on medium-high until light and fluffy ( 3-4 minutes) in a stand mixer with the paddle attachment. While mixing, chop up both Hershey's cookies and cream chocolate bars.
2. Use a spatula to scrape down the sides and add the eggs one at a time, mixing in between until just combined then and vanilla extract.
3. Mix the cake flour, all-purpose flour, cornstarch, baking soda, and salt in a separate bowl.
4. Incorporate the dry ingredients into the stand mixer and mix until just combined and no streaks of flour remain. Do not overmix! The dough should be thick.
5. Add the white chocolate chips, Hershey's cookies and cream (reserve a little to top each cookie), and 1 cup (10) crushed Oreos into the batter. At the lowest speed, incorporate the mix-ins into the dough without over-mixing and a couple of spins around the bowl.
6. Using a large cookie scoop, scoop extra large scoops of dough. Flatten the dough some to place a whole Oreo in the center, then fold the dough around the Oreo. Each dough bowl with the Oreo in the center should be around 4 - 4.5 ounces. Place 2 inches apart on a prepared baking sheet. Top with extra chunks of Oreo pieces (2 remaining Oreos) and reserved chocolate bar chunks.
7. Bake for 12-14 minutes or until the cookies become golden brown on the edges but still gooey in the middle.
8. Allow time to cool before serving— the hardest part.

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula

Notes

• Cooking time may vary depending on the oven.
• You can make these without the cookie in the center; just make them smaller and cook for less time.