Monster Mash Cookies
Monster Mash Cookies
There’s something about Halloween baking that always brings out my inner kid. I wanted to create a cookie that captured all the fun, color, and candy chaos of the season, and that’s how these Monster Mash Cookies were born. They’re my Halloween twist on the classic monster cookie: soft, chewy, and packed with peanut butter, oats, and all the good stuff, festive Halloween M&Ms, green KitKats, and sweet butterscotch chips. These cookies feel like digging through your trick-or-treat bag and finding all your favorites in one bite.
Why You’ll Love These Monster Mash Cookies
These cookies are the ultimate Halloween treat; soft, chewy, and loaded with colorful candy fun! Each bite has a perfect mix of peanut butter, butterscotch sweetness, and chocolate crunch from M&Ms and KitKats. They’re festive, easy to make, and guaranteed to be the first thing gone at any spooky get-together. Whether you’re baking with kids or just want something fun and cozy for the season, these cookies bring all the Halloween magic in one bite. 🎃🍪
Ingredients:
| Ingredient | Quantity | Purpose |
|---|---|---|
| Salted Butter (softened) | 1 cup (2 sticks) | Adds richness, moisture, and flavor |
| Brown Sugar | 1 cup | Gives chewiness and a deeper caramel flavor |
| Granulated Sugar | ½ cup | Adds sweetness and helps cookies spread slightly |
| Creamy Peanut Butter | ½ cup | Provides nutty flavor and dense texture |
| Eggs | 2 | Bind ingredients and add structure |
| Vanilla Extract | 1 tbsp | Enhances overall flavor |
| All-Purpose Flour | 1 cup | Gives structure and stability |
| Cake Flour | 1 cup | Adds tenderness and a soft crumb |
| Baking Soda | ¾ tsp | Leavening agent for lift and spread |
| Cornstarch | ½ tsp | Keeps cookies soft and thick |
| Salt | ¾ tsp | Balances sweetness and enhances flavor |
| Old-Fashioned Rolled Oats | 2½ cups | Adds chewiness and hearty texture |
| Butterscotch Chips | ½ cup | Add buttery-sweet flavor and texture |
| Halloween M&Ms | 1 cup | Festive color, crunch, and chocolate bursts |
| Green KitKat Minis (crushed) | ½ cup (6 minis) | Festive twist and crunchy texture |
How to Make Monster Mash Cookies (Step-by-Step)
1. Prepare your pans:
Line your cookie sheets with parchment paper and set aside.
2. Cream the butter, sugars, and peanut butter:
In a stand mixer fitted with the paddle attachment, beat together softened butter, brown sugar, granulated sugar, and peanut butter on medium-high for 3–4 minutes until light and fluffy.
(This step traps air for a soft, thick cookie texture.)
3. Add eggs and vanilla:
Scrape down the bowl with a spatula. Add the eggs one at a time, mixing until combined. Then add vanilla extract and mix briefly.
4. Mix the dry ingredients:
Add cake flour, all-purpose flour, baking soda, cornstarch, and salt to the bowl. Mix on low speed until just combined and no streaks of flour remain.
(Avoid overmixing to keep your cookies tender.)
5. Add oats and mix-ins:
Stir in rolled oats, butterscotch chips, Halloween M&Ms, and crushed green KitKats until evenly distributed.
6. Shape the dough:
Use a large cookie scoop to portion 24 balls of dough. With your hands, press a bit of extra dough on top of each scoop to make them taller — this helps achieve that thick, bakery-style look.
7. Chill the dough:
Cover the tray with plastic wrap and refrigerate for 30–60 minutes (or up to 24 hours).
If chilling overnight, let the dough sit at room temperature for 30 minutes before baking.
8. Bake:
Preheat the oven to 350°F (175°C). Bake cookies for 13–15 minutes, or until the edges are golden brown and the centers look slightly underbaked (they’ll set as they cool).
9. Perfect the shape:
For perfectly round cookies, gently swirl a glass around each cookie right out of the oven.
10. Cool & enjoy:
Let cookies cool on the tray for 5–10 minutes before transferring to a wire rack. Enjoy your gooey, festive treats!
Common Barriers & How to Fix Them
| Barrier | What Happens | How to Fix It |
|---|---|---|
| Dough too soft or sticky | Cookies spread too much while baking | Chill dough for at least 30 minutes before baking |
| Cookies too dry or crumbly | Overbaked or too much flour | Bake until just golden on edges; spoon and level flour when measuring |
| Cookies not spreading enough | Dough too cold or too much flour | Let dough sit at room temp 10–15 min before baking |
| Mix-ins clumping together | Uneven distribution in dough | Fold gently by hand or mix briefly on low until evenly spread |
| Edges brown too quickly | Oven too hot or cookies placed too high | Use middle rack and check oven temperature with an oven thermometer |
Tips for Success
Don’t skip chilling the dough! It prevents spreading and creates thick, chewy cookies.
Use room temperature ingredients — it helps everything blend smoothly.
Top before baking: Press extra M&Ms, KitKat chunks, or butterscotch chips into the tops for a bakery-style look.
Slightly underbake: Remove when edges are golden but centers are soft; they’ll finish setting as they cool.
Swirl trick: For perfect round cookies, swirl a glass around them right after baking.
How to Store These Cookies
Keep your Monster Mash Cookies fresh and chewy by storing them in an airtight container at room temperature for up to 5 days. If you want to enjoy them later, they also freeze beautifully. Just place cooled cookies in a freezer-safe bag or container with parchment between layers and freeze for up to 2 months. When ready to eat, let them thaw at room temperature or warm them in the microwave for 10–15 seconds for that fresh-baked softness again.
Customization Ideas & Serving Suggestions
One of the best things about these Monster Mash Cookies is how easy they are to make your own! You can swap the candy mix-ins depending on what you have or what you love most. Try adding Reese’s Pieces, chopped peanut butter cups, or even candy corn for a fun twist. Want a little extra chocolate magic? Drizzle melted white or milk chocolate over the tops once they’ve cooled for a bakery-worthy finish.
When it’s time to enjoy them, serve these cookies with a cold glass of milk, a cup of hot cocoa, or crumble one over a scoop of vanilla ice cream for the ultimate Halloween dessert.
Frequently Asked Questions
Can I use natural peanut butter?
I recommend sticking with creamy, no-stir peanut butter (like Jif or Skippy). Natural peanut butter tends to separate and can make the dough oily or crumbly.
Can I use quick oats instead of rolled oats?
You can, but old-fashioned rolled oats give the cookies that perfect chewy texture. Quick oats will make them a little softer and less hearty.
Do I really need to chill the dough?
Yes! Chilling helps control spreading and gives the cookies that thick, bakery-style look. Even just 30 minutes in the fridge makes a big difference.
Can I freeze the dough or baked cookies?
Definitely! You can scoop and freeze the dough balls for up to 2 months — just bake from frozen and add 1–2 extra minutes to the bake time. Baked cookies can also be frozen for up to 2 months in an airtight container.
How do I make my cookies look like bakery cookies?
Right after baking, take a round glass and gently swirl it around each cookie to create perfectly even edges. For that bakery look, press a few extra candies or KitKat chunks on top while they’re still warm!
And that’s it — your Monster Mash Cookies are ready to make their spooky debut! If you give these a try, I’d love to hear what you think. Leave a comment below, share a photo, or tag me if you bake them — I can’t wait to see your Halloween creations come to life! 👻💚
Monster Mash Cookies
These Monster Mash Cookies are a fun Halloween twist on the classic monster cookie — packed with green KitKats, festive Halloween M&Ms, and butterscotch chips, all baked into a soft and chewy oatmeal peanut butter base. Perfectly spooky, sweet, and irresistible for any Halloween celebration!
Ingredients
- 1 cup salted butter, softened (2 sticks)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup peanut butter (I used creamy
- 2 eggs
- 1tbsp vanilla extract
- 1 cup all-purpose flour
- 1 cup cake flour
- 3/4 tsp baking soda
- 1/2 tsp cornstarch
- 3/4 tsp salt
- 2 1/2 cups old-fashioned rolled oats (Not instant oats)
- 1/2 cup butterscotch chips
- 1 cup Halloween M&M's
- 1/2 cup crushed green Halloween mini KitKats (6 mini bars).
Instructions
Notes
- Use extra KitKats, M&M's, and Butterscotch chips to top before baking (optional).
Red Velvet Swirl Cookies
Red Velvet Swirl Cookies
A playful mash-up of vanilla and red velvet dough with melty white chocolate chips
If you’ve ever stared at two cookie doughs and thought, “Why choose?” — these Red Velvet Swirl Cookies are your answer. They’re soft, chewy, buttery, and absolutely stunning with their marbled red velvet and vanilla swirls. I made these because I wanted something festive and fun, but also easy enough for a weeknight bake when the craving hits. And honestly? These cookies feel like chocolate chip cookies and red velvet cake had the cutest little baby.
The real magic comes from splitting the dough, giving half a cocoa-based red velvet makeover, and then rolling tiny dough pieces together to create the prettiest swirled cookie. It’s the kind of recipe that looks way more impressive than the effort it takes, my favorite category of dessert.
Why You’ll Love These Cookies
Gorgeous swirl pattern without any complicated steps
Soft and chewy texture with perfectly crisp edges
Two flavors in one: buttery vanilla + rich red velvet
White chocolate chips that melt into sweet, creamy pockets
Perfect for holidays, bake sales, birthdays, or gifting
Ingredients
Salted butter
Light brown sugar
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Baking soda
Baking powder
Cornstarch
Salt
Cocoa powder
Red food coloring
White chocolate chips
Helpful Baking Tips
Make the dough ahead if you need to save time. It can rest in the fridge for up to 24 hours. Just let it soften slightly before rolling so the two doughs blend together easily.
Food coloring is optional, but it gives the red velvet portion that signature vibrant look. Gel coloring creates the deepest shade without affecting texture.
Using unsalted butter? Just add a tiny extra pinch of salt to balance the sweetness.
If your cookies spread too much, the dough may have been too warm. Chilling the formed dough balls for 10–15 minutes before baking will help them stay thick and soft.
Freeze-friendly! Roll the swirl dough balls, freeze them on a tray, then store them in a freezer bag. You can bake them straight from the freezer, just add a minute or two to the baking time.
Swap out the white chocolate chips with anything you love: semi-sweet chocolate, milk chocolate, or even colorful M&Ms.
Bake just until the edges are lightly golden. The centers should still look slightly soft; they’ll finish setting as they cool.
Use a small cookie scoop for portioning the dough before dividing it into smaller pieces. This makes it easier to get evenly sized, beautiful swirls every time.
Storage
Store the cookies in an airtight container for 3–4 days. To refresh them, microwave a cookie for 5–7 seconds, it brings the white chocolate back to life.
These Red Velvet Swirl Cookies are the kind of recipe that makes you feel like a baking magician, with hardly any extra effort. They’re soft, sweet, and visually gorgeous without being fussy, and every bite gives you the perfect mix of vanilla, cocoa, and creamy white chocolate. I hope they bring as much joy to your kitchen as they did to mine!
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!
🍋 How to Store Blueberry Lemon Crumb Cookies for Maximum Freshness
These blueberry lemon crumb cookies are like summer in cookie form—tender, bright, and full of juicy bursts of berry. Whether you're making them ahead for a gathering or just trying to savor them slowly (good luck with that!), storing them properly is key to preserving their crumbly, buttery texture and zesty flavor.
1. Cool Completely First
Before storing, make sure your cookies are completely cooled. Warm cookies can release steam when stored, which leads to sogginess and can soften that delicious crumb topping.
2. Choose the Right Container
Use an airtight container to prevent them from drying out. If your cookies have a generous crumb topping or icing, consider layering them with parchment paper to prevent sticking and preserve their appearance.
Short-term (up to 3–4 days): Room temperature in an airtight container is perfect. Keep them out of direct sunlight and away from heat sources.
Tip: A slice of bread in the container can help regulate moisture and keep cookies soft, but swap it out daily.
3. Refrigeration (Optional)
If your cookies have a lemon glaze or you're in a very warm climate, you can store them in the refrigerator. However, be aware that chilling can slightly firm up the texture.
Store in a sealed container to prevent the cookies from absorbing other fridge odors.
Let them come to room temperature before serving for the best flavor and crumb.
4. Freezing for Later
Yes, these cookies freeze beautifully!
Wrap each cookie individually in plastic wrap or wax paper, then place them in a freezer-safe zip-top bag or container.
Label with the date, and freeze for up to 2 months.
To enjoy, thaw at room temperature for 20–30 minutes. If you like them warm, a few seconds in the microwave can do the trick (but go easy to avoid melting the crumb!).
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 love these cookies, you’ll also love the same thing in bar form with my Blueberry Crumb Blondies with a Lemon Glaze.
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!