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 as 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 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—reduce flour by a tablespoon to compensate
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!
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!
Chunky Peanut Butter Cookies
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
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.
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!
Gluten Free Chocolate Chunk Cookies
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
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!
If you find yourself making these festive cookies for an Easter treat, let me know how you like them! Happy baking :)
Chunky Cadbury Mini Egg Cookies
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
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.
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!
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.
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!
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!
Triple Chocolate Chunk Cookies
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
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.
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!
Leave a comment below if you like this recipe! :) Happy Baking
Stuffed Peanut Butter Cookies
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
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 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
Chunky Funfetti Cookies
Chunky Funfetti Cookies: A Burst of Color and Joy in Every Bite
If you’re looking for a cookie that brings both nostalgia and excitement, chunky Funfetti cookies are the perfect treat. These soft, thick cookies are studded with vibrant rainbow sprinkles that not only add a pop of color but also a delightful crunch to every bite. The cookie's base is buttery and rich, with a slightly chewy texture balanced by a light crispiness on the edges.
What makes these cookies truly irresistible is their chunkiness. Generous amounts of white chocolate chips or even pieces of candy can be folded into the dough, giving each bite a delightful sweetness and creamy texture that complements the sprinkles. The beauty of Funfetti cookies lies in their versatility—they're perfect for birthday parties, holiday celebrations, or simply as a cheerful afternoon snack.
The sprinkles are not just for looks; they add a subtle vanilla flavor that enhances the overall sweetness of the cookie. And because the dough is chilled before baking, the cookies spread less, resulting in thick, soft, and chewy cookies with a satisfying bite.
Whether you’re baking for a special occasion or just want to add a little extra fun to your day, chunky Funfetti cookies are a guaranteed crowd-pleaser. With their fun, festive appearance and mouthwatering texture, they’re sure to brighten up any moment.
I love absolutely everything birthday cake flavored, and these cookies hit that craving perfectly. The subtle nutty flavor from the almond and vanilla extract creates the perfect birthday cake flavor.
While using the almond extract can be optional, this is why I love it. Almond extract enhances the flavor of vanilla, giving a slightly nutty taste.
These chunky funfetti cookies can be made with the following ingredients:
Butter
Sugar
Egg
Vanilla extract
Almond extract
Cake flour
All-purpose flour
Cornstarch
Baking soda
Salt
White chocolate chips
Rainbow sprinkles
These cookies are chunkier if you allow them to chill in the refrigerator for at least 30-60 minutes.
Chilling cookie dough before baking is a crucial step for several reasons, all of which contribute to the texture, flavor, and overall success of your cookies:
1. Improved Texture: Chilling the dough helps solidify the fats (like butter), which prevents the cookies from spreading too much during baking. This results in thicker, chewier cookies instead of thin, crispy ones.
2. Enhanced Flavor: Resting the dough allows the flour to fully absorb the liquid ingredients, leading to a more developed flavor. Additionally, chilling the dough gives the sugars more time to break down, creating a richer, more complex taste.
3. Easier to Handle: Cold dough is firmer and less sticky, making it easier to scoop and shape into uniform balls or drops. This helps ensure consistent baking and a more aesthetically pleasing cookie.
4. Prevent Over-Browning: Chilled dough takes longer to spread out on the baking sheet, so the cookies bake more evenly, preventing them from becoming over-browned on the outside before they're fully cooked inside.
5. Better Control Over Cookie Size: Chilled dough helps control how much the cookies spread, allowing you to make larger, chunkier cookies without them merging into one giant blob on the baking sheet.
In short, chilling cookie dough allows for better texture, flavor, and appearance, making it a simple step that can elevate your homemade cookies. However, if you choose not to chill the dough, they will still taste amazing and will just be thinner cookies. I’ve tried them both ways, and they still taste great.
Storing
Storing Funfetti cookies properly ensures they stay fresh, soft, and delicious for as long as possible. Here's how to store them to maintain their flavor and texture:
1. Room Temperature Storage:
If you plan to eat the cookies within a few days, you can store them at room temperature. Place them in an airtight container, ensuring no excess air could dry them out. A container with a tight-fitting lid will help keep the cookies soft and prevent them from becoming stale. Line the container with parchment paper or wax paper between layers of cookies to prevent them from sticking together.
2. Refrigeration for Extended Freshness:
If you want your cookies to stay fresh for up to a week, you can refrigerate them. Place the cookies in an airtight container or a resealable plastic bag. This will help preserve their moisture, but be aware that the texture might change slightly, becoming a bit firmer. When you’re ready to enjoy them, let them sit at room temperature for a few minutes or warm them up in the microwave for a few seconds to restore some of their original softness.
3. Freezing for Long-Term Storage:
For even longer storage, Funfetti cookies freeze exceptionally well. To freeze them, first, place the cookies in a single layer on a baking sheet and freeze for about 1 hour. Once firm, transfer them to a freezer-safe bag or airtight container, separating layers with parchment paper. They can last in the freezer for up to 3 months. When you're ready to enjoy, let the cookies thaw at room temperature or warm them up in the microwave for a fresh-from-the-oven feel.
Pro Tip: To preserve the color of the sprinkles and prevent them from bleeding, make sure your cookies are fully cooled before storing them. The less moisture the cookies have when stored, the longer they will stay soft and vibrant.
By following these storage methods, your Funfetti cookies will stay delicious, soft, and colorful for days (or even months) to come!
If you make and love these cookies, share a comment below! Happy baking :)
Chunky Funfetti Cookies
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
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.
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!
Mint Chocolate Chip Swirl Cookies
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
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
- Mix the butter and sugars in a stand mixer with the paddle attachment until light and fluffy (2 minutes).
- Scrape down the edges with a spatula and add the eggs and vanilla extract until just combined.
- 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).
- 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.
- 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.
- 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.
- 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.
- Allow to cook and enjoy!
- Stand mixer
- Cookie sheet
- Parchment paper
- Cookies scoops
- Wire rack
- 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.
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!
Stuffed Oreo Cookies
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
- 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.
- 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.
- Mix the cake flour, all-purpose flour, 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. Do not overmix! The dough should be thick.
- 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.
- 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.
- Bake for 12-14 minutes or until the cookies become golden brown on the edges but still gooey in the middle.
- Allow time to cool before serving— the hardest part.
- Stand mixer
- Cookie sheet
- Parchment paper
- Cookies scoops
- Wire rack
- 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.
Chewy Sugar Cookies
Oh, chewy sugar cookies? They're like little clouds of sweetness wrapped up in pure joy! Imagine taking a bite, and the soft, pillowy center just melts in your mouth, while a delicate dusting of sugar twinkles on the outside, adding a touch of crunch. It's the perfect balance of sweetness—never too overwhelming, but just enough to make your taste buds do a happy dance. These cookies are the edible version of a hug, warm and comforting, yet oh-so-light! Whether you're dunking them in milk or savoring them on their own, each bite is like a little moment of bliss. So grab a cookie (or a few) and let the chewy magic work its wonders!
Chewy sugar cookies are a cozy, irresistible treat that strikes the perfect balance between soft and slightly crisp on the edges. Their sweet, sugary exterior gives just the right crunch while the inside stays pillowy and tender, almost like biting into a cloud of pure happiness. The flavor is simple yet comforting, with a touch of vanilla and a hint of warmth, making each bite feel like a moment of joy.
And the best part? They’re so easy to make! With just a handful of ingredients—flour, sugar, butter, eggs, baking soda, baking powder, cornstarch, and a dash of vanilla—you can whip these up in no time. No complicated techniques. Just mix, roll into dough balls, flatten slightly, and bake. In less than 20 minutes, you’ll have a batch of homemade cookies that will make your kitchen smell like heaven. Perfect for when you’re craving something sweet but don’t want to spend hours baking!
Once your chewy sugar cookies are fresh out of the oven and cooled to perfection, storing them properly will help keep them soft and delicious for days! The key is to keep them in an airtight container to lock in all that chewy goodness. You can store them at room temperature for up to a week, but make sure the container is tightly sealed to prevent any air from getting in and drying them out.
If you want to keep them even fresher for longer, you can pop them in the fridge, where they’ll stay soft for about 10–12 days. And if you have a little extra batch (or just want to plan ahead for those cookie cravings), you can freeze them! Simply layer them in an airtight container with parchment paper between each cookie to prevent sticking. They’ll stay fresh for up to three months, and when you're ready for a treat, just let them thaw at room temperature, or zap them in the microwave for a few seconds for that warm, just-baked feel!
Fun tips for making these cookies!
There’s no need to chill the dough before baking! Without chilling, these cookies will spread more. If you happen to prep the dough in advance or freeze it for future use, just ensure you allow it to get to room temperature before baking.
Roll the dough in sugar before baking. The sugar coating can be optional. However, they give a great crisp of sugar outside that just makes them perfect.
There’s no need to overbake! Overbaking your baked goods will create dry and crumbly baked goods. Once removed from the oven, these cookies will continue to be baked on the pan. If you undertake slightly, you’ll be left with perfect gooey cookies.
Whip up these chewy sugar cookies in no time—just mix, roll, bake, and enjoy! They’re soft, sweet, and oh-so-delicious. Give them a try, and leave a comment below if they made your taste buds do a happy dance!
Chewy Sugar Cookies
Ingredients
- 1 cup salted butter (2 sticks) (softened at room temperature)
- 1 ¼ cup sugar (plus an extra 1/2 cup for rolling)
- 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
Instructions
- 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).
- Use a spatula to scrape down the sides and add the egg and vanilla extract. Mix until combined.
- 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 be not too sticky and not too dry.
- Scoop out rounded cookies using a medium cookie scoop or spoon (roughly 2 tbsp). Roll the dough balls in granulated sugar and place cookies 2 inches apart onto prepared cookie sheets.
- Bake for 12-14 minutes or until the cookies have puffed up and crinkled on the edges but still gooey in the middle.
Valentine M&M Cookies
Valentine’s M&M Chocolate Chip Cookies: A Sweet Twist on a Classic Favorite
These Valentine’s M&M chocolate chip cookies are the perfect blend of classic chocolate chip goodness with a fun, festive twist. Bursting with colorful red, pink, and white M&M candies, they add a pop of color and sweetness to each bite. These soft, chewy cookies are packed with semisweet chocolate chips, offering that perfect balance of melt-in-your-mouth texture.
What makes these cookies extra special is their festive appeal. The vibrant M&M's not only brighten up the cookies, but they also provide a delightful crunch that contrasts beautifully with the gooey chocolate chips. Whether you're baking them to share with a loved one, friends, or family, these cookies will make any occasion feel a little sweeter.
Ideal for Valentine's Day or Galentine’s Day, these cookies also make a great gift. Package them up in a cute box or jar, and you’ll have a homemade treat that shows your love in the most delicious way possible. With each bite, you’ll be reminded of the warmth and joy that comes from sharing something truly special.
When it comes to making the perfect cookies, one of the most important tips is to avoid overmixing the dough. While a stand mixer can be a lifesaver for mixing, it’s easy to get carried away and let the mixer run too long. Overmixing the dough can result in tough and dense cookies rather than soft and chewy.
Here’s why: When you mix cookie dough too much, the flour and gluten proteins develop, making the dough more elastic. This extra gluten development leads to a chewier, tougher texture that’s not as desirable for most cookie recipes. Ideally, you want to mix the dough just enough to combine the ingredients—once the dry ingredients are incorporated into the wet ones, stop mixing. A few small lumps or streaks of flour are perfectly fine and will work themselves out during baking, giving you a lighter, more tender cookie.
So, next time you’re using your stand mixer, take it slow and stop as soon as the dough comes together. Your cookies will thank you with a perfect texture every time!
Why I Love These Cookies During Valentine's Season
There’s something so special about baking these M&M chocolate chip cookies during Valentine’s season. It’s the perfect way to share a little love by making something from the heart. The vibrant colors of the M&M's remind me of the joy and warmth this time of year brings—whether I’m sharing them with loved ones, enjoying them with friends, or indulging in a sweet moment of self-care. These cookies are more than just a treat; they’re a way to celebrate connection, sweetness, and the little things that make life so special. Every bite brings a smile, and that’s what Valentine’s is all about.
Turn your favorite romance movie on, preheat the oven, and enjoy these delicious cookies! Leave a comment below if you also love them or add your twist.
Valentine M&M Cookies
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 chocolate chips
- 1 cup Valentine's M&M's
Instructions
- 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.
- 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.
- Mix the cake flour, all-purpose flour, 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. Do not overmix! The dough will be thick.
- Add the chocolate chips and M&M's and fold into the batter with a spatula. - It will be a slight workout.
- 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.
- Bake for 10-12 minutes or until the cookies become golden brown on the edges but gooey in the middle.
- Allow time to cool before serving— the most challenging part.
- Stand mixer
- Cookie sheet
- Parchment paper
- Cookie scoops
- Wire rack
- Spatula
Notes
These cookies are great with chopped nuts of your choosing.
Chewy Gingerbread Snowman Cookies
Yummy Gingerbread Cookies
Soft and chewy gingerbread cookies are the warm hug your taste buds have been eagerly waiting for! With their perfect combination of rich molasses, tantalizing spices, and just a hint of sweetness, each delightful bite is like a mini celebration of all things cozy, festive, and wonderfully nostalgic. These cookies are not just a tasty treat; they conjure up delightful memories of holiday cheer, laughter, and the captivatingly spicy aroma that wafts through your kitchen, embracing everyone in a warm embrace. So, get ready to make every single day a gingerbread day, filled with joy and deliciousness!
Creamy White chocolate Ganache
White chocolate ganache is a luscious, creamy mixture made from two simple ingredients: white chocolate and heavy cream. Unlike its darker counterparts, white chocolate ganache boasts a sweet, buttery flavor profile that's perfect for adding a velvety touch to desserts.
To create white chocolate ganache, finely chop the white chocolate and place it in a heatproof bowl. Heat heavy cream on the stove or in the microwave until it’s just simmering, then pour it over the chopped chocolate. Let it sit for a minute to soften the chocolate, then stir until smooth and glossy.
This delightful ganache can be used in a variety of ways: as a filling for cakes and pastries, a drizzle over desserts, or even a dip for fruits. When cooled, it can also be whipped to a fluffy consistency for an airy frosting. The possibilities are endless, making white chocolate ganache a delightful staple in any baker's kitchen!
So Yummy
There’s something undeniably magical about gingerbread cookies during the Christmas season. Picture this: a cozy kitchen, the aroma of warm spices dancing through the air, and a tray of golden-brown cookies just waiting to be decorated.
Gingerbread cookies are the ultimate festive treat, full of charm and character. Whether you’re crafting classic gingerbread men, whimsical gingerbread houses, or delightful ornaments for the tree, each bite carries the perfect blend of sweet and spicy — just like a winter wonderland.
And let’s not forget the best part — sharing the festive love! A batch of these cookies makes the perfect gift, packaged up with a big bow and a sprinkle of holiday cheer. So gather your ingredients, turn up the holiday tunes, and let’s make these gingerbread cookies the highlight of your Christmas spirit! 🍪✨
Chewy Gingerbread Snowman Cookies
Ingredients
- ¾ cup of unsalted butter (softened at room temperature)
- ¾ cup dark brown sugar
- ⅓ cup molasses
- 1 egg (room temperature)
- 2 tsp vanilla extract
- 2 ⅓ cups of all purpose flour
- 1/4 tsp baking powder
- ½ tsp baking soda
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- ½ tsp ground cloves
- ¼ teaspoon ground nutmeg
- ½ tsp salt
- 1 ¾ cup (roughly 300 grams) of white white chocolate chips or bar.
- ½ cup heavy cream.
- White food coloring.
Instructions
- 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 brown sugar on medium-high until light and fluffy (about 2 minutes).
- Use a spatula to scrape down the sides and add the molasses and vanilla extract, mix until just combined.
- Add the egg and mix until just combined.
- In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Then incorporate the dry ingredients into the stand mixer and mix until just combined and no streaks of flour remain.
- Using a medium cookie scoop or spoon (roughly 2 tbsp) scoop out rounded cookies. Place cookies 2 inches apart onto prepared cookie sheets.
- Bake for 12-14 minutes or until the cookies have puffed up and crinkled on the edges but still gooey in the middle. Now, the hard part: before the cookies cool make a snowman indent in the cookie. I use the back of a rounded ½ tbsp and tsp measuring spoon. Carefully indent the center of the cookie to make a snowman without pressing down too hard so they don’t break in half— if a couple do it's the perfect opportunity for a mini taste test.
- Allow the cookies to cool completely before making the white chocolate ganache.
- Making the ganache. In a bowl, put the white chocolate and heavy cream in. The easiest way to make the ganache is to warm the ganache in the microwave, in 30-second intervals warm the mixture, mixing each interval with a spatula. This can be a little tricky, but you should be working until a nice creamy texture (roughly 2 minutes of cooking). Finally, add the white food coloring — we need to put the white coloring because white chocolate melts with a yellow tint.
- Allow the ganache to cool slightly so it is not so runny (roughly 5-10 minutes). Add the ganache to a piping bag, and carefully pour into the snowman indent to fill. The ganache should be nice and creamy, so it fills into the indent smoothly and settles for a smooth look. If the ganache is too warm, it will be very messy and allow it to cool a little longer. If the ganache is thick and not settling into the indent, slightly re-warm the ganache and place into a fresh piping bag.
- Decorate your snowman! You can really be creative here. I use orange sprinkles for the nose and royal icing for the scarf, buttons, face, and arms.
- Finally, enjoy!
- Stand mixer
- Cookie sheet
- Parchment paper
- Cookies scoops
- Wire rack
- Spatula
- Piping bags
Notes
- Make sure to underbake the cookies so they’re nice and gooey.
- These cookies can easily become gooey gingerbread cookies! Just skip the ganache and roll the raw cookies in sugar before baking.
Red Velvet Swirl Cookies
Red velvet swirl cookies are a deliciously whimsical treat that brings the classic beauty of red velvet cake into a delightful cookie form. These cookies feature a rich red velvet base, boasting a soft, chewy texture and a subtle hint of cocoa that perfectly balances the sweetness.
As if they weren't charming enough, each cookie is artfully swirled with chunky white chocolate chips, creating a delightful marbled effect. The vibrant crimson swirls peek through the cookie, promising a bite that's as visually striking as it is tasty.
With each munch, you're met with a symphony of flavors—rich chocolatey undertones paired with that beloved cream cheese tang. Perfect for any occasion, these cookies are sure to turn heads and delight taste buds, making them a playful addition to any dessert spread!
Extra indulgent– these red velvet cookies are a vibrant treat that combines the classic flavors of rich cocoa and sweet vanilla, all wrapped up in a soft, chewy texture that makes every bite an irresistible delight!
These red velvet cookies are as scrumptious as they are rich in flavor! This delightful dessert is known for its distinct deep red hue, which comes from food coloring or traditional methods involving beets.
Valentine's Day is just around the corner, and what better way to say "I love you" than with a luscious red velvet treat? With its rich, velvety texture and eye-catching crimson hue, red velvet is the perfect centerpiece for your romantic celebrations.
This year, let your sweet tooth lead the way! Bake a batch of red velvet swirl cookies, studded with white chocolate chips, to surprise your Valentine. When they take a bite, they’ll be swept off their feet, fueled by the sugary allure of your thoughtful gesture.
Don't forget the magic of sharing! These scrumptious treats are perfect for a cozy candlelight dinner or an upbeat Galentine's celebration. Add little heart-shaped sprinkles, and you're all set to sprinkle love around like confetti! So grab your mixer, preheat the oven, and let the love rise in every delicious bite of red velvet goodness! 🥰❤️
Red Velvet Swirl Cookies
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
- 3 tbsp cocoa powder
- Red food coloring
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
- Mix the butter and sugars in a stand mixer with the paddle attachment until light and fluffy (2 minutes).
- Scrape down the edges with a spatula and add the eggs and vanilla extract until just combined.
- Next, add the flour but save the extra 3 tablespoons for when we split the batter later. Add baking soda, baking powder, and salt then mix until no streaks remain (do not overmix).
- 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 and the 3 tbsp of cocoa powder to the other half and mix. Then add the red food coloring to the chocolate dough - you now have red velvet!
- 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 even smaller dough balls. Do that for both doughs until you have a bunch of small dough balls.
- Next, take four dough balls alternating flavors like vanilla, red velvet, vanilla, and red velvet. Lightly smoosh them together and roll them into one larger dough ball. Continue with the remainder of the dough.
- 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.
- Allow to cook and enjoy!
- Stand mixer
- Cookie sheet
- Parchment paper
- Cookies scoops
- Wire rack
- 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.
White Chocolate Ganache Heart Cookies
Sugar cookies are delightful little treats that bring a smile to your face with every bite! They are soft and chewy or sometimes crisp, depending on how they're baked. Typically made with simple ingredients like flour, sugar, butter, eggs, and vanilla, these cookies have a sweet flavor that makes them a favorite for all ages.
Sugar cookies are incredibly versatile! You can roll them out and cut them into fun shapes for holidays or special occasions, like hearts for Valentine's Day, bunnies for Easter, or stars for the Fourth of July. These confections often get adorned with colorful frosting, sprinkles, or even edible glitter, adding a playful touch that makes them even more irresistible.
However, these sugar cookies are my all time FAVORITE! They’re soft and chewy and just melt in your mouth. Paired with the white chocolate ganache on top makes these cookies even more scrumptious.
These sugar cookies have chewy texture that hugs your taste buds just right, like a warm cuddle for your mouth! With a golden-brown exterior and a pillowy center, they offer a delightful balance between a toothsome chew and a slight crumble.
Creamy White chocolate Ganache
White chocolate ganache is a luscious, creamy mixture made from two simple ingredients: white chocolate and heavy cream. Unlike its darker counterparts, white chocolate ganache boasts a sweet, buttery flavor profile that's perfect for adding a velvety touch to desserts.
To create white chocolate ganache, finely chop the white chocolate and place it in a heatproof bowl. Heat heavy cream on the stove or in the microwave until it’s just simmering, then pour it over the chopped chocolate. Let it sit for a minute to soften the chocolate, then stir until smooth and glossy.
This delightful ganache can be used in a variety of ways: as a filling for cakes and pastries, a drizzle over desserts, or even a dip for fruits. When cooled, it can also be whipped to a fluffy consistency for an airy frosting. The possibilities are endless, making white chocolate ganache a delightful staple in any baker's kitchen!
Some fun facts about sugar cookies
Sugar cookies have a sweet history that dates back to the early 1700s! Originating in Europe, specifically in the region we now know as Germany, these delightful treats were initially called "Nazareth cookies." Bakers in Nazareth, Pennsylvania, were among the first to create these easy-to-make cookies in the United States, using simple ingredients like flour, sugar, butter, and eggs.
By the mid-1800s, the sugar cookie began to gain popularity across North America. Its versatility allowed bakers to experiment with various shapes and decorations, making them particularly popular during the holiday season. The introduction of cookie cutters in the 1900s took the sugar cookie to a whole new level, enabling bakers to craft whimsical shapes ranging from stars to Christmas trees.
As the years went by, sugar cookies became a beloved staple in American kitchens. They solidified their place in holiday traditions, often adorned with bright icing and sprinkles, capturing the hearts of many through festive gatherings and celebrations. Today, they continue to be a canvas for creativity, with endless options for flavors and decorations, proving that no matter the era, there’s always a reason to indulge in a sweet, sugary bite! 🍪✨
White Chocolate Ganache Heart Cookies
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
- ½ tsp baking powder
- 1 tsp cornstarch
- ¼ tsp salt
- 1 ¾ cup (roughly 300 grams) of white white chocolate chips or bar.
- ½ cup heavy cream.
- Food coloring of choice
Instructions
- 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).
- Use a spatula to scrape down the sides and add the egg and vanilla extract, mix until just combined.
- Mix the flour, baking powder, cornstarch, 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 be not too sticky and not too dry.
- Using a medium cookie scoop or spoon (roughly 2 tbsp) scoop out rounded cookies. Place cookies 2 inches apart onto prepared cookie sheets.
- Bake for 12 minutes or until the cookies have puffed up and crinkled on the edges but still gooey in the middle. Now, the hard part, before the cookies cool make a heart indent in the cookie. I use the handle of a spoon. Carefully indent the center of the cookie to form a heart without pressing down too hard where they can break in half— if a couple do, it's the perfect opportunity for a mini taste test.
- Allow the cookies to cool completely before making the white chocolate ganache.
- Making the ganache. In a bowl, put the white chocolate and heavy cream in. The easiest way to make the ganache is to warm the ganache in the microwave in 30-second intervals. This can be a little tricky, but you should be working until a nice creamy texture (roughly 2 minutes of cooking). Finally, add the coloring of your choice — I like pink.
- Allow the ganache to cool slightly so it is not so runny (roughly 5-10 minutes). Add the ganache to a piping bag, and carefully pour into the heart shaped indent to fill. The ganache should be nice and creamy so it fills into the indent smoothly and settles for a smooth look. If the ganache is too warm it will be very messy and 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 the bag into a fresh piping bag.
- Finally, snap a picture and enjoy your masterpiece.
- Stand mixer
- Cookie sheet
- Parchment paper
- Cookies scoops
- Wire rack
- Spatula
- 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.
Chunky Chocolate Chip Cookies
Ah, the chocolate chip cookie! This glorious golden-brown, mouthwatering masterpiece serves up pure joy and brings a smile to your face with every scrumptious bite. Its slightly crisp edges give way to a wonderfully chewy center, where those decadent semi-sweet chocolate chips melt into gooey pools of pure happiness. The irresistible aroma wafts through the air like a cozy warm hug, sweetly whispering promises of delightful indulgence. Each cookie is a delectable combination of rich, buttery goodness, a sprinkling of brown sugar, and a hint of vanilla that joyfully dances on your taste buds. Whether enjoyed fresh out of the oven, when they are still warm and gooey, or perfectly stored for later munching, this classic treat is a timeless delight that never fails to satisfy even the biggest of cravings. Perfect for sharing with friends and family, or better yet, for savoring all by yourself—just be sure to keep one hand ready for a refreshing glass of cold milk!
I love chocolate chip cookies and I’ve tried many different variations from crunchy to soft, browned butter to soft butter. These chunky chocolate chip cookies are absolutely AMAZING, I may be biased in saying that but they are so soft with their crisp edges. I promise you will not be disappointed.
Ingredients:
Butter
Brown sugar
Sugar
Egg
Vanilla
Cake flour
All-purpose flour
Cornstarch
Baking soda
Salt
Chocolate chips
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. 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.
How to Store Chocolate Chip 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!
Chunky Chocolate Chip Cookies
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 cup chocolate chips
Instructions
- 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).
- 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.
- Mix the cake flour, all-purpose flour, 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. Do not overmix! The dough will be thick.
- Add the chocolate chips and fold into the batter with a spatula.
- Using a large cookie scoop, scoop chunky scoops of dough and 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.
- Bake for 10-12 minutes or until the cookies become golden brown on the edges but still gooey in the middle.
- Allow time to cool before serving— the hardest part.
- Stand mixer
- Cookie sheet
- Parchment paper
- Cookies scoops
- Wire rack
- Spatula
Notes
These cookies are great with chopped nuts of your choosing.
Blueberry Lemon Crumb Cookies
yummy
Blueberry cookies are a delightful treat that blends the sweet, tangy burst of blueberries with the comfort of soft, chewy cookie goodness. Each bite is a harmonious dance of flavors and textures, where the sweet and slightly tart blueberries play perfectly with the buttery richness of the cookie dough.
Imagine sinking your teeth into a warm, freshly baked cookie, the blueberries oozing with a juicy surprise, complementing the melt-in-your-mouth goodness. The subtle hints of vanilla and a touch of lemon zest elevate the flavor profile, creating an irresistible aroma that fills the air and calls you back for more.
Whether enjoyed with a tall glass of milk or simply savored on their own, blueberry cookies bring a burst of sunshine to any moment. They’re perfect for cozy afternoons, sweetening up your mornings, or adding a fun twist to gatherings. These cookies are not just a treat but an experience worth sharing—or keeping all to yourself!
Dive into the world of blueberry cookies and let their vibrant flavor brighten your day!
Because there are no eggs in these cookies, you can easily swap the dairy butter with dairy-free butter to make them vegan!
If you make these cookies and love them as much as I do, comment below to let me know how they are for you!
Blueberry Crumb Cookies with a Lemon Glaze
Ingredients
- ⅔ cup unsalted butter (softened at room temperature) - about 10 tbsp
- 3/4 cup sugar
- ½ tbsp vanilla extract
- ⅔ cup frozen blueberries
- 2 cups of all purpose flour
- 1 tsp of baking powder
- ¼ tsp salt
- 6 tbsp butter melted
- ¾ cup flour
- ½ cup sugar
- 2 tsp lemon zest
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup powdered sugar
- 2 tsp fresh lemon zest
- 1 tbsp fresh lemon juice
- 1 tbsp milk (or milk alternative)
Instructions
- Place frozen blueberries in a bowl and microwave for 1-2 minutes until soft. Then place it to the side to cool.
- Next make the crumb topping. Mix all the ingredients for the crumb topping in a bowl, use a fork to cut the mixture together until you form crumbs. Set off to the side.
- In a stand mixer with the paddle attachment, mix the butter and sugar on medium-high until light and fluffy (about 2 minutes).
- Use a spatula to scrape down the sides and add the blueberries, mix until just combined.
- Remove the bowl from the mixer. We will fold together the dry ingredients into the mixture with a spatula. Add the flour, baking powder, and salt. Folding the dry ingredients together until no streaks of flour remain. Then cover with plastic wrap and allow mixture to settle in the fridge for at least 15-30 minutes.
- Preheat the oven to 400 degrees and line the cookie sheet with parchment paper.
- Using a medium scoop, scoop the cookie dough onto the prepared cookie sheet roughly 2 inches apart.
- Using roughly a tablespoon size amount, top each cookie with crumb topping. Slightly press the topping into the dough without flattening it. Feel free to top with as much crumb topping as desired!
- Bake for 11 - 13 minutes or until the sides have browned but the center remains gooey. Allow to cool before serving.
- Optional: lemon glaze. In a bowl, add the milk, lemon juice, powdered sugar and lemon zest and mix with a whisk until nice and smooth. Once the cookies have cooled, drizzle the glaze over the cookies. It’s important that the cookies cool so the drizzle doesn’t melt off! - if the glaze is too runny add a little more powdered sugar until you reach your desired thickness.
- Stand mixer
- Cookie sheet
- Parchment paper
- Cookies scoops
- Wire rack
- Spatula
- Bowl
Notes
- I've made these cookies with vegan butter, and they still turn out so good!
- You can also use a milk alternative like almond milk for the glaze!