Why you NEED to make Cadbury Egg cut out cookies

This recipe combines the benefits of two of my very favorite types of cookies: chocolate chip cookies and sugar cookies. Just like a sugar cookie, you can amp up the fun by cutting these out in festive shapes but you get the flavor of a delicious chocolate chip (or in this case, Cadbury Egg) cookie. These cut out cookies are a simple and fun treat to make with your kiddos or indulge in by yourself this spring. No matter how you slice them, they turn out deliciously and look so pretty. Just be careful not to overbake these – they can go from tender to crunchy really quickly.

What you’ll need to make Cut Out Cookies with Cadbury Mini Eggs

• Salted butter, softened – I always use salted butter. You can swap this out for unsalted if you prefer, just add an extra pinch of salt to the dough. 
• Brown sugar – More brown sugar helps this recipe be soft & chewy. 
• Granulated sugar 
• Egg
• Vanilla – This really pulls the flavors together! 
• All-purpose flour
• Baking powder  – This will contribute to the cookie’s soft and chewy texture.
• Cadbury mini eggs, crushed – You can toss these in a food processor for just a second or hit it with a rolling pin. Use whatever method you’d like to get these eggs a little smaller for the cookies.

How to make Cadbury Cut Out Cookies

1. Preheat your oven to 350°F (180°C) and line a baking sheet with a silicone mat or parchment paper. 
2. In a large mixing bowl or the bowl of a stand mixer, cream together the salted butter, granulated sugar, and brown sugar for 2 minutes or until light and fluffy.
3. Add the egg and vanilla extract to the butter and sugar mixture. Beat until well combined.
4. Add the dry ingredients (flour and baking powder) to the wet ingredients, mixing until a soft cookie dough forms.
5. Fold in the crushed Cadbury mini eggs until evenly distributed throughout the cookie dough.
6. Using a rolling pin, roll the dough out until about 1/2 inch thick.
7. Use desired cookie cutters to cut out the cookies. Transfer to the prepared baking sheet.
8. Bake in the preheated oven for 7-9 minutes or until the edges are lightly golden. Be cautious not to overbake to maintain a soft and chewy texture.
9. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. Top with frosting, if desired. Enjoy!

How should I store my cut out cookies?

Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months.

Can I frost my Cadbury Egg cookies?

Yes! You absolutely can. These would be delicious with my simple buttercream frosting recipe or my chocolate buttercream!

Other Cut Out Cookies I LOVE

• Chocolate Cut Out Cookies
• Collage Cookies
• Easter Cut Out Sugar Cookies

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Cadbury Egg Cut Out Cookies

The Easter version of my popular chocolate chip cut out cookies! Cadbury egg cut out cookies are sweet, soft, yummy and SO cute.

Course Dessert

Cuisine American

Keyword cadbury egg cut out cookies, cadbury eggs

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Servings 24 cookies

Calories 103kcal

Ingredients

• 1 cup salted butter, softened
• 1 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 2 tsp vanilla
• 3 cups all-purpose flour
• 2 tsp baking powder
• 1 1/2 cups cadbury mini eggs, crushed

Instructions

• Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
• In a large mixing bowl, cream together the salted butter, granulated sugar, and brown sugar for 2 minutes or until light and fluffy.
• Add the egg and vanilla extract to the butter and sugar mixture. Beat until well combined.
• Add the dry ingredients (flour and baking powder) to the wet ingredients, mixing until a soft cookie dough forms.
• Fold in the crushed cadbury eggs until evenly distributed throughout the cookie dough.
• Using a rolling pin, roll the dough out until about 1/2 inch thick.
• Use desired cookie cutters to cut out the cookies. Transfer to the prepared baking sheet.
• Bake in the preheated oven for 7-9 minutes or until the edges are lightly golden. Be cautious not to overbake to maintain a soft and chewy texture.
• Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
• Top with frosting, if desired. Enjoy!

Nutrition

Calories: 103kcal | Carbohydrates: 23g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 41mg | Potassium: 32mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 10IU | Calcium: 31mg | Iron: 1mg

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• Oreo Truffle Cookie Bars 
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The post Cadbury Egg Cut Out Cookies appeared first on Cookies for Days.

You will love this Biscoff Cookie Recipe

Biscoff cookies are some of my very favorites! With a perfect soft & chewy vanilla-y base, crunchy biscoff pieces, melty white chocolate chips and cookie butter – they’re nirvana. While I love pairing Biscoff with a lot of things (toast, pancakes, waffles, Biscoff Cake.. ahem, even Biscoff Cheesecake!!), this biscoff cookie recipe has my heart. Here are a few reasons why I love it (and think you will, too). 

I’ll let you in on a little secret: the base for this cookie is the exact same as my extremely popular best chocolate chip cookie recipe. But even though I think that recipe is perfect, cookie butter cookies take everything good about it and amplifies it. Chock full of crunch & gooey biscoff flavor and melty white chocolate chips, these are cookies that impress with every bite. Unlike other Biscoff cookies that make you stuff sticky biscoff into the middle of the dough, this biscoff cookie recipe is ultra easy – only taking a few more seconds than a regular chocolate chip cookie. Beyond that, they always make the perfect amount, freeze really well, and come out of the oven perfect every time. If that isn’t a stellar cookie, maybe I don’t know what one is.

Biscoff Cookies Recipe Ingredients

• Salted butter, softened – I always use salted butter, you can use unsalted and add an extra pinch of salt to the dough if you’d like. 
• Granulated sugar
• Brown sugar
• Egg 
• Vanilla – TRUST ME, there’s a lot of vanilla in this recipe, but it’s so worth it. It really brings the flavor out in the best way. 
• Cookie butter – You can use store bought or make your own with my cookie butter recipe. 
• All-purpose flour
• Biscoff cookies, crushed to a powder
• Baking soda
• Salt 
• White chocolate chips – Use whatever brand of white chocolate chips you’d like.

How to Make Biscoff Cookies with Cookie Butter

1. Preheat the oven to 350° F.
2. In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture. This will take about 2 minutes. 
3. Scrape the sides of the bowl and add in the egg, vanilla extract and butter. Mix until well combined.
4. Add in the flour, crushed biscoff cookies, baking soda and salt. Mix until a soft but not sticky dough forms.
5. Fold in the white chocolate chips.
6. Scoop the dough out into 1 1/2 tbsp portions (a #40 cookie scoop works great here) and arrange on your cookie sheet. Can use parchment paper, a silicone mat or an ungreased cookie sheet.
7. Bake at 350° F for 8-10 minutes or until the cookies have spread and are just beginning to turn golden brown on the edges.
8. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.

How to store Cookie Butter Cookies

Once cooled, store your cookie butter cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months.

Biscoff cookies are part of the Speculoos family. Speculoos cookies are a little bit more spice-forward than Biscoff cookies, but they are very similar. In fact, sometimes they’re the same thing with the name change representative of where you’re eating it.

FAQ: Is speculoos like gingerbread?

Kind of! They both have a nice snap and a caramel-sugar flavor base. However, gingerbread is definitely a little bit more spicy!

FAQ: What is the difference between cookie butter and cookie dough?

Cookie butter is made from grinding Biscoff cookies down with butter, cream, etc until it is a smooth paste. (I actually have a recipe for homemade cookie butter if you’re interested!) Cookie dough is the batter that is used to bake cookies from.

FAQ: What are Biscoff Cookies?

A Biscoff cookie is a caramelized, brown sugar crunchy cookie that is DELICIOUS. Made popular by Delta Airlines, they’re utterly addictive and phenomenal in cookies.

FAQ: What does Biscoff taste like?

Biscoff tastes like heaven! Obviously this is a joke, but Biscoff cookies are caramel-forward with brown sugar undertone and maybe a slight touch of spice.

Other Cookies to Love

• Double Chocolate Chip Cookies
• The Best Chocolate Chip Cookie Recipe

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Biscoff Cookie Butter Cookies

Your Biscoff obsession continues here! With crunch biscoff pieces, melty white chocolate and a soft & chewy cookie base – this recipe puts the cookie shops to shame.

Course Dessert

Cuisine American

Keyword biscoff cookie butter cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 30 cookies

Calories 105kcal

Ingredients

• 3/4 cup salted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg
• 1 tbsp vanilla
• 1/4 cup cookie butter
• 2 cups all-purpose flour
• 10 biscoff cookies, crushed to a powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup white chocolate chips

Instructions

• Preheat the oven to 350° F.
• In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture.
• Scrape the sides of the bowl and add in the egg, vanilla extract and butter. Mix until well combined.
• Add in the flour, crushed biscoff cookies, soda and salt. Mix until a soft but not sticky dough forms.
• Fold in the white chocolate chips.
• Scoop the dough out into 1 1/2 tbsp portions (a #40 cookie scoop works great here) and arrange on your cookie sheet. Can use parchment paper, a silicone mat or an ungreased cookie sheet.
• Bake at 350° F for 8-10 minutes or until the cookies have spread and are just beginning to turn golden brown on the edges.
• Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.

Nutrition

Calories: 105kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 84mg | Potassium: 34mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 10IU | Vitamin C: 0.03mg | Calcium: 17mg | Iron: 0.5mg

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The post Homemade Biscoff Cookies with Cookie Butter appeared first on Cookies for Days.

Oatmeal Biscoff Cookie Recipe

We all love a classic oatmeal cookie and heaven knows the world is obsessed with biscoff right now. But I literally never would have thought to put the two together in a cookie until I saw Twisted Sugar do it! 

This copycat oatmeal biscoff cookie is chewy and soft with the most perfect oatmeal texture. You’re going to love how the biscoff topping takes a ‘grandpa’ cookie and transforms it into something spunky and alluring. This creative spin on an old favorite is just the thing you need to make for your neighbor’s birthday, your family party,  or your typical Tuesday night mid-week bake. Is it cool that I said all that?

Ingredients in Biscoff Oatmeal Cookies

• Salted butter, softened – I like to use salted butter. If you don’t have any, just use unsalted and add an extra pinch of salt to the dough. 
• Brown sugar  – Brown sugar really flavors these cookies and gives them a soft, chewy texture. 
• Granulated sugar
• Egg
• Canola oil – This gives your final cookie a buttery crisp edge. 
• All-purpose flour
• Old fashioned rolled oats – I use old fashioned oats, but quick oats could work as well (I just haven’t tested them). 
• Cornstarch – This will keep your cookie nice and soft. 
• Baking soda
• Salt
• Chocolate chips (milk) – This is technically a Twisted Sugar copycat! They use Guittard milk chocolate chips, so that is what I used here. Feel free to sub with your chocolate chips of choice. 
• Cookie butter – You can make your own with my cookie butter recipe if you want!

How to Make Oatmeal Biscoff Cookies

1. Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside. 
2. In a stand mixer or in a bowl with an electric hand mixer, cream together the butter, brown sugar and granulated sugar until light in color and fluffy in texture. This should take about 2 minutes. 
3. Scrape down the sides of your bowl and add the egg and canola oil. Mix until combined.
4. Next, add the flour, rolled oats, cornstarch, baking soda and salt. Mix until a soft dough forms. 
5. Finally, add in the chocolate chips and mix until evenly distributed.
6. Portion out the cookie dough into 1/3 cup portions. Roll into a ball and then flatten slightly before baking.
7. Bake at 350° F for 11-13 min or until the edges start to turn golden brown.
8. Allow the cookies to cool on the pan. Once almost cooled, spread 1-2 tbsp of cookie butter onto each cookie.
9. Top with come biscoff cookie crumbs, if desired.
10. Enjoy!

How should I store homemade Oatmeal Biscoff cookies?

Once cooled, store your cookies in an airtight container on the counter for 4 days or in the fridge for up to a week. These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies if you need more tips!

Can I make these cookies a little smaller?

Yep! Big cookies are kind of the craze right now, but you can definitely make these smaller. Cut your baking time down to 7-9 minutes and you should be good to go!

Recipes Like Biscoff Oatmeal Cookies

• Homemade Cookie Butter
• Best Oatmeal Cookie
• Oatmeal Cream Pies

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Oatmeal Biscoff Cookies

This oatmeal biscoff cookie is the food equivalent of borrowing your grandpa’s old cardigan for the Eras tour: aka, it’s timeless and trendy.

Course Dessert

Cuisine American

Keyword biscoff cookies, biscoff oatmeal cookies, oatmeal cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Servings 18 cookies

Calories 366kcal

Ingredients

• 3/4 cup (137g) salted butter, softened
• 3/4 cup (200g) brown sugar
• 1/4 cup (60g) granulated sugar
• 1 egg
• 1 tbsp canola oil
• 2 cups (228g) all-purpose flour
• 1 cup (153g) old fashioned rolled oats
• 1 1/2 tbsp cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups (300g) chocolate chips (milk)
• 2 cups cookie butter

Instructions

• Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone baking mat.
• Cream together the butter, brown sugar and granulated sugar until light in color and fluffy in texture.
• Add the egg and canola oil. Mix until combined.
• Add the flour, rolled oats, cornstarch, baking soda and salt. Mix until a soft dough forms.
• Add in the chocolate chips and mix until evenly distributed.
• Portion out the cookie dough into 1/3 cup portions. Roll into a ball and then flatten slightly before baking.
• Bake at 350° F for 11-13 min or until the edges start to turn golden brown.
• Allow the cookies to cool on the pan. Once almost cooled, spread 1-2 tbsp of cookie butter onto each cookie.
• Top with come biscoff cookie crumbs, if desired.
• Enjoy!

Nutrition

Calories: 366kcal | Carbohydrates: 57g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 9mg | Sodium: 133mg | Potassium: 92mg | Fiber: 2g | Sugar: 22g | Vitamin A: 13IU | Calcium: 20mg | Iron: 2mg

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The post Oatmeal Biscoff Cookies appeared first on Cookies for Days.

Dark Chocolate Chip Cookie Recipe

Dark chocolate is normally not my first (or even third choice). But wowza – these dark chocolate chip cookies have officially changed my mind. Perfectly chewy with a deeply rich chocolatey flavor and topped with flaky sea salt? These cookies left my tastebuds speechless in the absolute best way. 

A dark chocolate chip cookie feels bougie and instantly becomes the classy showstopper you’ll want to share with all of your friends. Normally desserts with that description make me think I’m going to have to tie myself to the stove for 3 days straight, but these bad boys are just elegant without all the extra work. Trust me, if you think you’re not a dark chocolate fan, these cookies are going to change the name of the game for you.

Ingredients in Dark Chocolate Chip Cookies

• Salted butter – I always, always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough. 
• Brown sugar – Using more brown sugar gives this cookie a chewy final texture but a crisp outside from the granulated sugar. 
• Granulated sugar
• Egg
• Corn syrup – This also helps with the chewiness factor. 
• Vanilla extract
• All-purpose flour
• Cornstarch – This will keep your cookie from becoming dry. 
• Baking soda
• Salt
• Dark chocolate chips – My absolute favorite chocolate chips to use in this recipe are the Ghirardelli bittersweet chocolate chips. But you can just use your favorite dark chocolate chips or chop up a bar of high quality dark chocolate.
• Flakey sea salt, optional – Yes, technically I have this listed as optional, but is it really?

How to Make Dark Chocolate Chip Cookies

1. Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone liner and set aside.
2. In the bowl of a stand mixer, cream together the butter, brown sugar and granulated sugar until light in color and fluffy in texture. This will take 2-3 minutes. 
3. Scrape the sides of the bowl and add in the egg, corn syrup and vanilla extract. Mix until combined.
4. Next, add the flour, cornstarch, baking soda and salt. Mix until a soft dough forms.
5. Mix in the dark chocolate chips until evenly distributed.
6. Portion out the dough using your desired size of cookie scoop. For small cookies, use a #40 (1 1/2 tbsp of dough) and for larger cookies use a #24 scoop (3 tbsp of dough).
7. Leave in a ball and arrange on the cookie sheet.
8. Bake at 350° F for 8-12 minutes until the cookie spreads, flattens and begins to turn golden brown on the edges. For smaller cookies, 8-10 minutes, for larger cookies 10-12 minutes.
9. Immediately sprinkle with flakey sea salt, if desired.
10. Enjoy!

Can I add other ingredients to complement the dark chocolate flavor?

Yes! I obviously recommend adding sea salt to the tops, but you can also add in chopped nuts (pecans, walnuts, or pistachios would be mind blowing here). If you’re daring, you can also add in different varieties of chopped fruit, if desired.

How should I store dark chocolate chip cookies?

Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies if you need more guidance!

Other Cookies You’ll Love

• Small batch chocolate chip cookies
• Chocolate chip cookie bars
• Lofthouse cookies

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Dark Chocolate Chip Cookies

Dark chocolate chip cookies – a crossover of classic goodness with deep decadence. There is no other way than to obsess over these.

Course Dessert

Cuisine American

Keyword dark chocolate chip cookie recipe

Prep Time 15 minutes minutes

Cook Time 9 minutes minutes

Servings 30 small cookies

Calories 136kcal

Ingredients

• 3/4 cup salted butter
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1 tbsp corn syrup
• 1/2 tbsp vanilla extract
• 2 cups all-purpose flour
• 1/2 tbsp cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup dark chocolate chips
• flakey sea salt, optional

Instructions

• Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone liner and set aside.
• In the bowl of a stand mixer, cream together the butter, brown sugar and granulated sugar until light in color and fluffy in texture.
• Scrape the sides of the bowl and add in the egg, corn syrup and vanilla extract. Mix until combined.
• Add the flour, cornstarch, baking soda and salt. Mix until a soft dough forms.
• Mix in the dark chocolate chips until evenly distributed.
• Portion out the dough using your desired size of cookie scoop. For small cookies, use a #40 (1 1/2 tbsp of dough) and for larger cookies use a #24 scoop (3 tbsp of dough).
• Leave in a ball and arrange on the cookie sheet.
• Bake at 350° F until the cookie spreads, flattens and begins to turn golden brown on the edges. For smaller cookies, 8-10 minutes, for larger cookies 10-12 minutes.
• Immediately sprinkle with flakey sea salt, if desired.
• Enjoy!

Nutrition

Calories: 136kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 122mg | Potassium: 58mg | Fiber: 0.5g | Sugar: 10g | Vitamin A: 150IU | Vitamin C: 0.03mg | Calcium: 26mg | Iron: 1mg

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The post Dark Chocolate Chip Cookies appeared first on Cookies for Days.

What is a Pizookie?

Pizookies are a pizza-sized, gourmet cookie baked to slightly underdone perfection and served a la mode. Gooey. Chocolatey. Decadent. Melty. Warm. This skillet cookie checks all of my ‘dream dessert’ boxes. 

Quicker than baking a batch of cookies and infinitely more special, you will love pizookies for family nights, date nights, girls nights, or even just for the times you need a serious pick-me-up! It is impossible to be disappointed or sad when eating this giant cookie skillet. Seriously, you’re going to want to write sonnets about this one.

What are Pizookies made of?

• Salted butter – I always, always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough. 
• Brown sugar – We use more brown sugar in this recipe to really flavor the cookie and keep it nice and gooey, just how we want it.
• Granulated sugar
• Egg
• Vanilla – Just a little vanilla to enhance that brown sugar flavor
• All purpose flour
• baking soda
• salt
• Chocolate chips – Use your favorite chocolate chips for this. I love to use Ghirardelli’s bittersweet chocolate chips because they stay SO gooey and work so well paired with the sweet ice cream. 
• Flakey sea salt for garnish

Toppings:

*Add whatever sounds good to you! Here are some tried-and-true ideas!

• Ice cream (Vanilla or any other flavor you fancy) 
• Chocolate sauce 
• Nuts
• Caramel 
• Peanut Butter (warmed & drizzled) 
• Additional chocolate chips (or peanut butter chips!) 
• Whipped cream etc.

How to Make a Pizookie

1. Preheat the oven to 325° F.
2. In the bowl of a stand mixer, cream together the butter, brown sugar and granulated sugar. Mix until it is well combined, light in color and fluffy in texture (about 2-3 minutes). 
3. Scrape the sides of the bowl and add in the egg and vanilla. Mix until combined.
4. Add the flour, baking soda and salt. Mix until a soft dough forms. 
5. Next, add in the chocolate chips, mixing until evenly distributed.
6. Lightly press the cookie dough into a 12 inch cast iron skillet (or another oven safe skillet).
7. Bake at 325° F for 32-37 minutes (mine took exactly 35 min). The cookie dough will rise up in the pan and the top will become golden brown.
8. Allow the skillet to cool for 5 minutes before topping with a generous portion of ice cream, chocolate sauce, whipped cream and anything else you can think of!
9. Grab a spoon, dig in and enjoy!

Pizookie Cookie Storage

Store in your belly! Because this is topped with ice cream, it is a delicious one & done type of dessert. Make sure everyone is ready for a treat, I can almost guarantee you won’t have any leftovers to worry about anyway!

Pizookie Dessert FAQs

Recipes Similar to Cookie Skillets

• Chewy chocolate chip cookies
• Levain Cookie Recipe
• Caramel Cookies

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Pizookie Dessert Cookie Recipe

A warm, gooey, chocolatey cookie is a winner. But make it oversized and top it with melty ice cream and a pizookie champion is born.

Course Dessert

Cuisine American

Keyword Pizookie recipe

Prep Time 15 minutes minutes

Cook Time 34 minutes minutes

Servings 10 servings (at least)

Calories 395kcal

Ingredients

• 1 cup salted butter
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 tsp vanilla
• 2 1/4 cup all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups chocolate chips (use your favorite)
• Flaky sea salt for garnish

Toppings

• Ice cream
• Chocolate sauce
• nuts
• whipped cream
• etc

Instructions

• Preheat the oven to 325° F.
• In the bowl of a stand mixer, cream together the butter, brown sugar and granulated sugar. Mixing until well combined, light in color and fluffy in texture.
• Scrape the sides of the bowl and add in the egg and vanilla. Mix until combined.
• Add the flour, baking soda and salt. Mix until a soft dough forms.
• Add in the chocolate chips, mixing until evenly distributed.
• Lightly press the cookie dough into a 12 inch cast iron skillet (or another oven safe skillet).
• Bake at 325° F for 32-37 minutes (mine took exactly 35 min). The cookie dough will rise up in the pan and the top will become golden brown.
• Allow the skillet to cool for 5 minutes before topping with a generous portion of ice cream, chocolate sauce, whipped cream and anything else you can think of!
• Grab a spoon, dig in and enjoy!

Nutrition

Calories: 395kcal | Carbohydrates: 53g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 385mg | Potassium: 72mg | Fiber: 1g | Sugar: 31g | Vitamin A: 591IU | Calcium: 31mg | Iron: 2mg

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The post How to make a Pizookie appeared first on Cookies for Days.

Soft and Chewy Chocolate Chip Cookies

This chocolate chip cookie recipe is engineered to be ultra chewy and craveable.

When it comes to creating a chewy cookie, there are a lot of important factors. One of the most important is what ingredients you’re adding and how they interact with each other. And when it comes to cookie chemistry? I’m essentially a professor. These chewy chocolate chip cookies leverage the science of its ingredients to create the ultimate chew factor and combine it with my best practices for baking to yield the most delectable chewy chocolate chip cookie you’ve ever tasted.

This means that you can trust that this recipe for chocolate chip cookies will turn out every bit as soft and chewy as they should each and every time you bake them. With gooey chocolate chips melting into a chewy, brown sugary base, this is the perfected recipe of everyone’s favorite cookie. Trust me, you’re going to want to save this recipe and commit it to memory.

Check out my post on how to make perfectly chewy cookies every time if you’re looking for more helpful tips!

Chewy Cookie Recipe ingredients

• Salted butter, softened  – I prefer salted butter but you can also use unsalted and add an extra pinch of salt to the dough. 
• Brown sugar  – Just brown sugar because we will get the ‘granulated sugar’ flavor  from the corn syrup.
• Corn syrup  – The corn syrup is what makes these cookies CHEWY FOR DAYS. You can sub this out for granulated sugar, but you will want to reduce the flour to 2 cups. And (most importantly) the cookies won’t be as chewy.
• Egg
• Vanilla extract  – Lots of vanilla extract to really flavor the cookie dough.
• All purpose flour
• Baking Soda – This helps create a nice golden brown color in your cookies. 
• Salt 
• Chocolate chips – Use your favorite chocolate chips! I always use these. 
• Flakey sea salt – Not a requirement, but I love to garnish with flakey salt!

How to make Chewy Cookies

1. Preheat the oven to 375° F. Line a pan with parchment paper and set aside.
2. In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and brown sugar until completely combined and creamy. This usually takes about 2 minutes. 
3. Scrape the sides of the bowl and add in the corn syrup, egg and vanilla extract. Mix until combined.
4. Add the flour, soda and salt. Mix until a very soft and almost sticky dough forms.
5. Add in your favorite chocolate chips and mix until evenly distributed.
6. Portion out your cookies using a #40 scoop or approx 1 1/2 tbsp of dough for each cookie.
7. Bake at 375° F for 7-9 minutes, or until the cookies have flattened and the edges and tops are starting to turn golden brown.
8. Sprinkle with flakey sea salt, if desired.
9. Good served warm but if you are wanting ultimate chewiness, store in an airtight container overnight before enjoying.

How to store Chewy Chocolate Chip Cookies

Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies if you need more guidance!

Chewy Chocolate Chip Cookie Recipe FAQs

Other Recipes You’ll Love

• Lofthouse Cookies
• Monster Cookie Bars
• Costco Cookies

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Chewy Chocolate Chip Cookies Recipe

IMO, a cookie’s texture is what makes or breaks it. And this chewy chocolate chip cookie is the MVP of cookie textures.

Course Dessert

Cuisine American

Keyword chewy chocolate chip cookies

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Servings 36 small cookies

Calories 159kcal

Ingredients

• 3/4 cup salted butter, softened
• 3/4 cup brown sugar
• 1/ 2 cup corn syrup
• 1 egg
• 1 tbsp vanilla extract
• 2 3/4 cup all purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 2 cups chocolate chips
• flakey sea salt, for garnish as desired

Instructions

• Preheat the oven to 375° F. Line a pan with parchment paper and set aside.
• In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and brown sugar until completely combined and creamy.
• Scrape the sides of the bowl and add in the corn syrup, egg and vanilla extract. Mix until combined.
• Add the flour, soda and salt. Mix until a very soft and almost sticky dough forms.
• Add in your favorite chocolate chips and mix until evenly distributed.
• Portion out your cookies using a #40 scoop or approx 1 1/2 tbsp of dough for each cookie.
• Bake at 375° F for 7-9 minutes, or until the cookies have flattened and the edges and tops are starting to turn golden brown.
• Sprinkle with flakey sea salt, if desired.
• Good served warm but if you are wanting ultimate chewiness, store in an air tight container overnight before enjoying.

Nutrition

Calories: 159kcal | Carbohydrates: 33g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 5mg | Sodium: 80mg | Potassium: 47mg | Fiber: 0.3g | Sugar: 25g | Vitamin A: 7IU | Calcium: 16mg | Iron: 0.5mg

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The post Chewy Chocolate Chip Cookies appeared first on Cookies for Days.

You will love this recipe for Banana Cookies!

Set aside all of your preconceived notions about banana cookies, because this oatmeal/banana/snickerdoodle cookie mashup is about to blow your expectations out of the water! Deliciously moist and chewy with a texture that is customizable to your preference (contingent upon how fine you grind your oats), this banana cookie recipe is simply delish. 

I recently did a poll on Instagram asking about adding cinnamon to banana desserts and wow, people are PASSIONATE about banana and cinnamon. I had never tried pairing the two before, but it is actually a match made in heaven. And coating the outside in a cinnamon-sugar mixture just transforms these cookies in the best way – essentially making it into an exotic cousin of the snickerdoodle.

Banana Cookie Ingredients

Banana Cookie Base

• Salted butter, softened – I always, always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough. 
• Granulated sugar – equal parts granulated and brown sugar to give the cookie a little crisp on the edges but keep it soft and chewy in the center.
• Brown sugar
• Banana, mashed (1/4 cup) – Use approx 1/4 cup of mashed banana, but I’ll be honest here, I usually just toss the entire whole banana into my mixer and let it do the work while the butter and sugars are creaming.
• vanilla
• All purpose flour
• Rolled oats – we will Learn how to make oat flour in the recipe or you can leave the oats a bit rougher if you prefer.
• baking soda
• Cinnamon – Okay, the cinnamon. Try them at least once with it!! I hadn’t ever tried putting cinnamon in banana desserts before Instagram convinced me too, but I actually really liked it!
• salt

Cinnamon & Sugar Mixture for Banana Cookies Recipe

Rolling the cookies in this mixture makes it almost like a banana snickerdoodle in all of the best ways. 

• Granulated sugar
• Cinnamon

Optional added ingredients for Banana Cookies

Absolutely! I think a pecan/walnut, milk or white chocolate chip would reallllly shine in these cookies!

How to make Banana Cookies

1. Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone liner and set aside.
2. In the bowl of a stand mixer, cream together the salted butter, granulated sugar, brown sugar and overripe banana for 1 minute, or until light in color and fluffy in texture.
3. Scrape the sides of the bowl and add in the vanilla. Mix until well combined.
4. Add the flour, blended rolled oats (into a rough oat flour), baking soda, cinnamon, and salt to the mixer. Mix until a soft dough or thick batter forms.
5. Scoop your cookies out using a #40 scoop, or portion the cookie dough into 1 1/2 tbsp portions.
6. Roll each portion into the cinnamon and sugar mixture and then arrange on a cookie sheet.
7. Bake at 350° F for 9-11 minutes or until the cookies puff up slightly, and the centers of the cookie no longer look wet.
8. Allow the cookies to cool on the pan for 15 minutes.
9. Enjoy!

How to store Banana Snickerdoodles

Once cooled, store your cookies in an airtight container on the counter for 3-5 days! If you’d like to keep them ultra soft, you can throw a piece of bread into the container to help keep them fresh. 

These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months! Here’s more info on how to freeze cookies!

FAQs about Recipe for Banana Cookies

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Banana Cookies Recipe

Ready for a cookie that people will go bananas over?! These oatmeal banana cookies aren't monkeying around.

Course Dessert

Cuisine American

Keyword banana cookies

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Servings 24 cookies

Calories 79kcal

Ingredients

Cookie Base

• 1/2 cup (111g) salted butter, softened
• 1/2 cup (115g) granulated sugar
• 1/2 cup (123g) brown sugar
• 1 (56g) banana, mashed (approximate 1/4 cup)
• 1 tsp vanilla
• 1 3/4 cups (266g) all-purpose flour
• 1/3 cup (33g) rolled oats, blended into oat flour as desired
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp salt

Cinnamon and Sugar Mixture

• 1/3 cup (76g) granulated sugar
• 2 tsp (heaping) cinnamon

Instructions

• Preheat the oven to 350° F (180°C). Line a cookie sheet with parchment paper or a silicone liner and set aside.
• In the bowl of a stand mixer, cream together the salted butter, granulated sugar, brown sugar and overripe banana for 1 minute, or until light in color and fluffy in texture.
  1/2 cup (111g) salted butter, softened , 1/2 cup (115g) granulated sugar , 1/2 cup (123g) brown sugar , 1 (56g) banana, mashed (approximate 1/4 cup)
• Scrape the sides of the bowl and add in the vanilla. Mix until well combined.
  1 tsp vanilla
• Add the flour, blended rolled oats (into a rough oat flour), baking soda, cinnamon, and salt to the mixer. Mix until a soft dough or thick batter forms.
  1 3/4 cups (266g) all-purpose flour, 1/3 cup (33g) rolled oats, blended into oat flour as desired , 1 tsp baking soda , 1/2 tsp cinnamon , 1/2 tsp salt
• Scoop your cookies out using a #40 scoop, or portion the cookie dough into 1 1/2 tbsp portions.
• Roll each portion into the cinnamon and sugar mixture and then arrange on a cookie sheet.
  1/3 cup (76g) granulated sugar, 2 tsp (heaping) cinnamon
• Bake at 350° F for 9-11 minutes or until the cookies puff up slightly, and the centers of the cookie no longer look wet.
• Allow the cookies to cool on the pan for 15 minutes.
• Enjoy!

Nutrition

Calories: 79kcal | Carbohydrates: 19g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 96mg | Potassium: 18mg | Fiber: 0.5g | Sugar: 11g | Vitamin A: 1IU | Vitamin C: 0.02mg | Calcium: 10mg | Iron: 0.5mg

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The post Banana Snickerdoodles appeared first on Cookies for Days.

Toffee Chocolate Chip Cookies

If you’re a fan of elevating classic desserts, this toffee cookie recipe is for you! Toffee cookies combine the gooey and buttery rich flavors we love from classic chocolate chip cookies with crunchy caramelized toffee bits. Together, they create an irresistible combination that will satisfy even the most discerning cookie lovers. With each bite of these toffee chocolate chip cookies, you’ll experience the perfect harmony of indulgence and delight. Perfect for game nights, bake sales, bridal showers or just the days you need something a little *extra* special, I guarantee you’re going to love these ones.

Ingredients for Toffee Cookies

• Salted butter – I use salted butter, If you only have unsalted butter, then you’ll want to add an extra pinch or two of salt to the cookie dough.
• Brown sugar – This adds a delicious chewiness and flavor to these cookies. 
• Granulated sugar
• Egg
• Vanilla
• All purpose flour
• Rolled oats – The rolled oats are not the star of the show, but trust me here. They give this cookie such a comforting ‘homie’ feel.
• Baking soda
• Salt
• Toffee bits – I use the toffee bits that can be found by the chocolate chips with the chocolate on them. If you cannot find these, you can crush some heath toffee bars and that will work just as well.

How to Make this Toffee Cookie Recipe

1. Preheat the oven to 350° F and prep a baking sheet by lining it with parchment or a silicon baking mat. 
2. In the bowl of a stand mixer, cream together the butter and sugars until smooth, light in color and fluffy. This will take a few minutes.
3. Scrape the sides of the bowl and mix in the egg and add vanilla.
4. Once completely combined, stop the mixer and add in the flour, rolled oats, baking soda and salt.
5. Once the dry ingredients are almost mixed together, add in the toffee bits. Mix until completely incorporated.
6. Portion out the dough into 3 tbsp portions (#24 scoop). 
7. Arrange your dough balls on your prepared cookie sheet.
8. Bake at 350° for 11-13 minutes, or until the cookie dough has spread and the edges are turning golden brown.
9. Allow the cookies to cool on the pan for a few minutes and then serve warm.

Can I prepare this dough in advance and bake it later?

Yes, you absolutely can. You can choose to either store the dough in the fridge or the freezer until you are ready to use it.  

Fridge: I would recommend scooping the dough into balls and then storing in an airtight container in the fridge for up to 3 days. Once you are ready to bake, arrange the dough on a cookie sheet and let them come to room temperature while preheating your oven. Then bake like normal! 

Freezer: Scoop the dough into balls and freeze in a labeled resealable freezer bag for up to 3 months. When you are ready to bake, pull the dough out and arrange on a baking sheet. Let the cookies thaw while the oven is coming up to temperature and then bake. If you’d like more tips on how to freeze cookie dough and bake, check out this post!

What’s the best way to store baked toffee cookies?

After you’ve baked your cookies, you can store them in an airtight container on the counter for 3-5 days. If you want to extend the life of your cookies, you can also freeze them in a labeled resealable freezer bag for up to 3 months. Then just thaw and eat as desired!

Recipes Like Toffee Cookies

• Coconut Cookies
• Sugar Cookie Dough
• Costco Cookies

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Toffee Cookies

Toffee cookies are the epitome of indulgence. With a perfect sweetness and a delightful crunch, they are guaranteed to become your new fave.

Course Dessert

Cuisine American

Keyword Toffee Cookies

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Servings 24 larger cookies

Calories 166kcal

Ingredients

• 1 cup (222g) salted butter
• 1 cup (246g) brown sugar
• 1/2 cup (115g) granulated sugar
• 1 egg
• 1 tsp vanilla
• 2 cups (304g) all-purpose flour
• 1/2 cup (50g) rolled oats
• 1 tsp baking soda
• 1/2 tsp salt
• 1 8 oz bag toffee bits (I use the toffee bits with chocolate)

Instructions

• Preheat the oven to 350° F (180°C).
• In the bowl of a stand mixer, cream together the butter and sugars until smooth, light in color and fluffy. This will take a few mintues.
  1 cup (222g) salted butter, 1 cup (246g) brown sugar, 1/2 cup (115g) granulated sugar
• Scrape the sides of the bowl and mix in the egg add vanilla.
  1 tsp vanilla , 1 egg
• Once completely combined, stop the mixer and add in the flour, rolled oats baking soda and salt.
  2 cups (304g) all-purpose flour, 1/2 cup (50g) rolled oats , 1 tsp baking soda , 1/2 tsp salt
• Once the dry ingredients are almost mixed together, add in the toffee bits. Mix until completely incorporated.
  1 8 oz bag toffee bits (I use the toffee bits with chocolate)
• Portion out the dough into 3 tbsp portions (#24 scoop) and arrange on a parchment or silicone lined cookie sheet.
• Bake at 350°F (180°C) for 11-13 minutes, or until the cookie dough has spread and the edges are turning golden brown.
• Allow the cookies to cool on the pan for 10 minutes.
• Serve warm.

Nutrition

Calories: 166kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 160mg | Potassium: 35mg | Fiber: 0.5g | Sugar: 13g | Vitamin A: 246IU | Calcium: 13mg | Iron: 1mg

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The post Toffee Cookies appeared first on Cookies for Days.

Brown Sugar Cookie Recipe

Brown sugar cookies are the perfect blend of crisp edges and chewy centers, with a flavor profile that’s more complex than your average sugar cookie. The brown sugar in these bring out a rich, caramel-like taste that launches these cookies to the next level. The flavor is familiar enough to be nostalgic but holds a twist that makes them undeniably irresistible. 

If you’ve been looking for a cookie recipe that will stand out in a crowd of classic (read: boring) cookies, then brown sugar cookies are your answer.

Brown Sugar Cookie Ingredients

• Butter – You can choose to use all butter (or all margarine), but the way the cookies spread will differ. All butter won’t spread as much & margarine will spread more. I suggest the happy medium of using both. 
• Margarine 
• Brown sugar – No surprises here! 
• Egg 
• Corn syrup – Hi, ultra chewy texture! 
• Molasses – This really brings out the delicious brown sugar flavor. 
• Vanilla – The complements all of the flavors so well. 
• All purpose flour 
• Baking soda – This gives the edges the perfect crispy texture. 
• Salt

How do I make Brown Sugar Cookies?

1. Preheat the oven to 350° F. Line your baking sheet with parchment paper or a silicone baking mat. Set aside.
2. In the bowl of a stand mixer or with an electric hand mixer, cream together the margarine, butter and brown sugar until well combined. You will know it is ready when the mixture is fluffy and lighter in color. 
3. Scrape the sides of the bowl to incorporate all ingredients and add in the egg, corn syrup, molasses and vanilla extract. Mix until combined.
4. Next, add the flour, baking soda and salt. Mix until the dough forms and is tacky to the touch. 
5. Portion the dough out into approx 2 1/2 tbsp portions. I use two scoops from my #50 scoop for each cookie. Roll into a ball and place on the prepared baking sheet. Repeat with the remaining dough.
6. Bake at 350° F for 11-13 minutes. The cookie will flatten, spread and the edges should start to turn golden brown when they are ready to come out of the oven.
7. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
8. Enjoy!

How do I store leftover brown sugar cookies?

Store your cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months. You can do this by placing cooled cookies in a freezer-safe bag or container and labeling it with ‘Brown Sugar Cookies’ and the date. If you want more info on the best ways to freeze cookies,  check out this post!

Can I make my brown sugar cookies gluten-free?

Yes, you can! 1:1 Flour substitute (like Bob’s Red Mills) typically works really well with my recipes.

Can I use dark brown sugar instead of light brown sugar for my cookies?

Yes you can, but dark brown sugar contains a higher quantity of molasses so the flavor will differentiate!

More Yummy Recipes

• Lofthouse Cookies
• Monster Cookie Bars
• Mini Costco Chocolate Chip Cookies

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Brown Sugar Cookies

Don't miss the ultra chewy goodness of brown sugar cookies. With a kickin’ texture and caramelized flavor, you're going to fall. in. love.

Course Dessert

Cuisine American

Keyword Brown Sugar Cookies

Prep Time 12 minutes minutes

Cook Time 12 minutes minutes

Servings 36 Small Cookies

Calories 109kcal

Ingredients

• 1/2 cup Butter
• 1/2 cup Margarine
• 1 1/4 cup Brown Sugar
• 1 Egg
• 1 tbsp Corn Syrup
• 1 tsp Molasses
• 1 tsp Vanilla
• 2 1/2 cups All Purpose Flour
• 1/2 tsp Baking Soda
• 1/2 tsp Salt

Instructions

• Preheat the oven to 350° F. Line your baking sheet with parchment paper or a silicone baking mat. Set aside.
• In the bowl of a stand mixer or with an electric hand mixer, cream together the margarine, butter and brown sugar until well combined. You will know it is ready when the mixture is fluffy and lighter in color.
• Scrape the sides of the bowl to incorporate all ingredients and add in the egg, corn syrup, molasses and vanilla extract. Mix until combined.
• Next, add the flour, baking soda and salt. Mix until the dough forms and is tacky to the touch.
• Portion the dough out into approx 2 1/2 tbsp portions. I use two scoops from my #50 scoop for each cookie. Roll into a ball and place on the prepared baking sheet. Repeat with the remaining dough.
• Bake at 350° F for 11-13 minutes. The cookie will flatten, spread and the edges should start to turn golden brown when they are ready to come out of the oven.
• Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
• Enjoy!

Nutrition

Calories: 109kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 100mg | Potassium: 25mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 192IU | Vitamin C: 0.01mg | Calcium: 10mg | Iron: 0.5mg

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The post Brown Sugar Cookies appeared first on Cookies for Days.