How to Make Edible Cookie Dough Hearts

1. Start by heat-treating your flour. Measure out the flour into a microwave-safe bowl. Microwave the flour for 30 seconds and then stir. Heat again for 30 more seconds.
2. Stir and then spread the heated flour onto a cookie sheet and set aside to allow it to cool down.
3. In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture.
4. Next, mix in the milk and vanilla until well combined.
5. Add the cooled heat-treated flour and salt to the bowl and mix until a cookie dough forms.
6. Fold in the mini chocolate chips, crushed pretzels, and toffee pieces until incorporated. 
7. Remove the finished dough and place it onto a piece of parchment paper. With another piece of parchment on top, roll the dough out with a rolling pin until it is 1/4” thick.
8. Using a small heart cookie cutter (mine is about 2”) cut out your cookie dough and place on a parchment or silicone lined cookie sheet. I found an offset knife or small cake server works great to move the cut out hearts (you can pop the dough in the freezer for a few minutes before cutting out if you’re having trouble getting the hearts to keep their shape).
9. Place the pan of dough hearts in the freezer while you prepare your dipping chocolate.
10. Melt the chocolate according to the directions on the package. 
11. Once the chocolate is melted, pull the dough hearts out of the freezer. Drop one heart at a time into the melted chocolate and turn over using a fork or chocolate dipping tools. Remove from the chocolate and tap your tool on the side of the bowl and scrape the bottom along the side of the bowl to remove excess chocolate.
12. Place the dipped heart back on your lined cookie sheet (if there is excess chocolate that falls off of the hearts you can trim with a paring knife once the chocolate is set).
13. Drizzle some extra chocolate on top and then sprinkle with flakey sea salt.
14. Place the finished hearts in the refrigerator to set, then trim any excess chocolate before removing from the pan.
15. Store in an airtight container in the refrigerator for up to one week or the freezer for up to three months. Enjoy!

Cookie Dough Heart Storage

Once the hearts are completely set up, store in an airtight container in the fridge for up to one week. These will also freeze extremely well, just be sure to enjoy within 3 months!

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

• Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. It saves me a lot of arm aches. 
• Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation. 
• Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get the dough off of the pan without sticking. 
• Offset spatula – I like to use the offset spatula to help lift the cut out cookie dough off of the pan without crushing them.
• Chocolate Dipping Tool Set – This is super helpful for dipping the cookie dough in chocolate.

Edible Cookie Dough

• Edible Cookie Dough
• Edible Sugar Cookie Dough For One
• Edible Pumpkin Cookie Dough

Print

Cookie Dough Hearts

If cookie dough is your love language, be prepared to meet your perfect match! This is a Rockstar-inspired edible cookie dough, packed with chocolate, pretzels, and toffee, and then covered with even more chocolate. What’s not to love?

Course Dessert

Keyword edible cookie dough, no bake dessert, rockstar cookie dough

Prep Time 30 minutes minutes

Servings 24 2″ hearts

Calories 22kcal

Ingredients

• 1 1/4 cup (190g) all-purpose flour, heat-treated
• 1/2 cup (111g) salted butter, softened
• 1/4 cup (58g) granulated sugar
• 1/2 cup (123g) brown sugar, packed
• 2 Tbsp milk
• 1 tsp vanilla
• 1/2 tsp salt
• 1/3 cup (66g) mini chocolate chips
• 1/3 cup (60g) crushed pretzels, plus more for topping
• 1/3 cup (58g) toffee pieces, plus more for topping
• 1 1/2 cups milk chocolate melting wafers (I like Ghirardelli brand)
• Flakey sea salt for topping

Instructions

• Start by heat-treating your flour. Measure out the flour into a microwave-safe bowl. Microwave the flour for 30 seconds and then stir. Heat again for 30 more seconds.
  1 1/4 cup (190g) all-purpose flour, heat-treated
• Stir and then spread the heated flour onto a cookie sheet and set aside to allow it to cool down.
• In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture.
  1/2 cup (111g) salted butter, softened, 1/4 cup (58g) granulated sugar, 1/2 cup (123g) brown sugar, packed
• Next, mix in the milk and vanilla until well combined.
  2 Tbsp milk, 1 tsp vanilla
• Add the cooled heat-treated flour and salt to the bowl and mix until a cookie dough forms.
  1/2 tsp salt
• Fold in the mini chocolate chips, crushed pretzels, and toffee pieces until incorporated.
  1/3 cup (66g) mini chocolate chips, 1/3 cup (60g) crushed pretzels, plus more for topping, 1/3 cup (58g) toffee pieces, plus more for topping
• Remove the finished dough and place it onto a piece of parchment paper. With another piece of parchment on top, roll the dough out with a rolling pin until it is 1/4” thick.
• Using a small heart cookie cutter (mine is about 2”) cut out your cookie dough and place on a parchment or silicone lined cookie sheet. I found an offset knife or small cake server works great to move the cut out hearts (you can pop the dough in the freezer for a few minutes before cutting out if you’re having trouble getting the hearts to keep their shape).
• Place the pan of dough hearts in the freezer while you prepare your dipping chocolate.
• Melt the chocolate according to the directions on the package.
  1 1/2 cups milk chocolate melting wafers
• Once the chocolate is melted, pull the dough hearts out of the freezer. Drop one heart at a time into the melted chocolate and turn over using a fork or chocolate dipping tools. Remove from the chocolate and tap your tool on the side of the bowl and scrape the bottom along the side of the bowl to remove excess chocolate.
• Place the dipped heart back on your lined cookie sheet (if there is excess chocolate that falls off of the hearts you can trim with a paring knife once the chocolate is set).
• Drizzle some extra chocolate on top and then sprinkle with flakey sea salt.
  Flakey sea salt for topping
• Place the finished hearts in the refrigerator to set, then trim any excess chocolate before removing from the pan.
• Store in an airtight container in the refrigerator for up to one week or the freezer for up to three months. Enjoy!

Nutrition

Calories: 22kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.01g | Trans Fat: 0.005g | Cholesterol: 1mg | Sodium: 51mg | Potassium: 2mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 8IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 0.03mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Cookie Dough Hearts appeared first on Cookies for Days.

Crumbl Hazelnut Sea Salt Cookies

I am a huge fan of hazelnut chocolate spread (aka, Nutella). But I think it is SO rich. Which is why I turned Crumbl’s famous hazelnut cookies itty bitty. These tiny nutty, chocolatey, salty cookies are the perfect size for enjoying without getting a stomach ache! You can expect the same soft, chewy texture as the full-size version, just in a smaller package. This cookie boasts the original base and is stuffed with a delightfully-gooey choco hazelnut pocket. And because that feels too simple, we finish this off with yet another dose of Nutella drizzled across the top and a generous sprinkling of flakey sea salt.

Looking for the original sized cookie? I’ve got you covered. Check out copycat hazelnut cookies.

How to Make Crumbl Hazelnut Sea Salt Cookies 

1. Preheat the oven to 350°F (180°C).
2. In a bowl of a stand mixer or with an electric hand mixer, cream together the butter, brown sugar and granulated sugar. I typically mix for about 2 minutes to get the right light and fluffy texture. 
3. Add the eggs and vanilla. Once mixed, add in the flour, baking soda, baking powder and salt. Mix thoroughly.
4. Portion out the dough into 1 ½ Tbsp portions. Roll into a ball and arrange onto a parchment or silicone lined cookie sheet.
5. Use your thumb to press a ‘pocket’ into the middle of each dough ball. Spoon about ½ tsp of chocolate hazelnut spread into each pocket and then close the cookie dough around the chocolate spread. Flatten just slightly prior to baking.
6. Bake for 7-9 minutes, until the cookies have spread and have started to crackle a little on top. Allow the cookies to cool on the pan for 10 minutes.
7. Spoon the remaining chocolate hazelnut spread into a zip top bag, snip the corner slightly and zig zag the spread across the top of the still warm cookie. Immediately sprinkle it with sea salt. Serve warm.

Storage

Allow these cookies to cool and store in an airtight container at room temperature. You can serve these cooled, but they are divine when served warm. I recommend popping leftovers in the microwave for 10 seconds before enjoying. 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 to keep the drizzle intact.

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

• Hand Mixer – This is an excellent option for when you don’t want to mix things by hand.
• Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation. 
• Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking. 

Mini Cookies:

• Mini Sugar Cookies
• Mini Chocolate Cookies
• Snickerdoodle Mini Cookies

Print

Mini Hazelnut Sea Salt Cookies

This is the mini version of the Crumbl Hazelnut Sea Salt cookie. An original cookie base stuffed with chocolate hazelnut spread and topped with flakey salt, it is decadent in all of the best ways.

Course Dessert

Keyword crumbl copycat, crumbl hazelnut sea salt cookies, hazelnut sea salt cookies

Prep Time 30 minutes minutes

Cook Time 8 minutes minutes

Servings 24 cookies

Calories 145kcal

Ingredients

• ¾ cups (167g) salted butter, softened
• 1 cup (246g) brown sugar
• ¼ cup (58g) granulated sugar
• 1 eggs
• ¾ Tbsp vanilla extract
• 2 ¼ cups (342g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ¼ cup (80g) chocolate hazelnut spread
• 1 Tbsp flakey sea salt

Instructions

• Preheat the oven to 350°F (180°C).
• In a bowl of a stand mixer or with an electric hand mixer, cream together the butter, brown sugar and granulated sugar. I typically mix for about 2 minutes to get the right light and fluffy texture.
• Add the eggs and vanilla. Once mixed, add in the flour, baking soda, baking powder and salt. Mix thoroughly.
• Portion out the dough into 1 ½ Tbsp portions. Roll into a ball and arrange onto a parchment or silicone lined cookie sheet.
• Use your thumb to press a ‘pocket’ into the middle of each dough ball. Spoon about ½ tsp of chocolate hazelnut spread into each pocket and then close the cookie dough around the chocolate spread. Flatten just slightly prior to baking.
• Bake for 7-9 minutes, until the cookies have spread and have started to crackle a little on top. Allow the cookies to cool on the pan for 10 minutes.
• Spoon the remaining chocolate hazelnut spread into a zip top bag, snip the corner slightly and zig zag the spread across the top of the still warm cookie. Immediately sprinkle it with sea salt. Serve warm.

Nutrition

Calories: 145kcal | Carbohydrates: 31g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 110mg | Potassium: 50mg | Fiber: 1g | Sugar: 13g | Vitamin A: 10IU | Calcium: 20mg | Iron: 1mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Mini Hazelnut Sea Salt Cookies  appeared first on Cookies for Days.

Nutella Bars Recipe

I’ll let you in on a little secret – this is the same base recipe as my popular Biscoff Bars! But the soft, golden, brown sugar-forward cookie dough was too good to pigeon hole in one cookie bars recipe. The partnership of buttery cookie dough encasing velvety rich nutella in these Nutella bars is so natural that it absolutely had to be created, and I won’t apologize for it. The flakey sea salt garnish on top finishes these bars, cutting the richness slightly and adding a little extra oomph that cannot be forgotten.

Ingredients in Hazelnut Sea Salt Bars

How to Make Nutella Cookie Bars 

1. Preheat the oven to 350°F (180°C). Spray a 9×13 pan with non-stick spray and set aside.
2. In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, brown sugar, and granulated sugar until light in color and fluffy in texture.
3. Scrape the sides and add in the egg and vanilla. Mix until well combined.
4. Next, you will add the flour, baking soda, and salt. Mix until a soft dough forms.
5. Once a soft dough has formed, press half of the dough into the bottom of the prepared pan. I like to do this with an offset spatula.
6. Now, spread the Nutella onto the top of the cookie dough in the pan.
7. Crumble and press the remaining cookie dough onto the top of the Nutella layer. 
8. Sprinkle the top with flakey sea salt.
9. Bake at 350°F (180°C) for 15-17 minutes. The edges should begin to turn brown but the entire top shouldn’t.
10. Allow the bars to cool completely before cutting and serving. Enjoy!

How to store Nutella Bars

Allow the Nutella Bars to cool completely and store in an airtight container on the counter for 3-5 days! These cookie bars will freeze really well and can be stored in a resealable freezer bag for up to 3 months.

Rich & Decadent Cookie Bars

• Rockstar Bars
• Monster Cookie Bars
• Molten Lava Bar
• Caramel Cookie Bar

Print

Hazelnut Sea Salt Bars

Hazelnut Sea Salt Bars are everything rich and decadent that you want a cookie bar to be! An original base cookie dough sandwiched with thick creamy nutella and topped off with flakey sea salt, it’s ridiculously simple to make but tastes extravagant.

Course Dessert

Keyword cookie bars, hazelnut sea salt bars, nutella bars

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Servings 24 servings

Calories 140kcal

Ingredients

• 1 cup (167g) salted butter, softened
• 1 cup (246g) brown sugar
• 1/2 cup (115g) granulated sugar
• 1 egg
• 1 tsp vanilla
• 2 1/4 cups (342g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 (13 oz jar) nutella
• flakey sea salt

Instructions

• Preheat the oven to 350°F (180°C). Spray a 9×13 pan with non-stick spray and set aside.
• In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, brown sugar, and granulated sugar until light in color and fluffy in texture.
  1 cup (167g) salted butter, softened, 1 cup (246g) brown sugar, 1/2 cup (115g) granulated sugar
• Scrape the sides and add in the egg and vanilla. Mix until well combined.
  1 egg, 1 tsp vanilla
• Next, you will add the flour, baking soda, and salt. Mix until a soft dough forms.
  2 1/4 cups (342g) all-purpose flour, 1 tsp baking soda, 1/2 tsp salt
• Once a soft dough has formed, press half of the dough into the bottom of the prepared pan.
• Now, spread the Nutella onto the top of the cookie dough in the pan.
  1 (13 oz jar) nutella
• Crumble and press the remaining cookie dough onto the top of the Nutella layer.
• Sprinkle the top with flakey sea salt.
  flakey sea salt
• Bake at 350°F (180°C) for 15-17 minutes. The edges should begin to turn brown but the entire top shouldn’t.
• Allow the bars to cool completely before cutting and serving. Enjoy!

Nutrition

Calories: 140kcal | Carbohydrates: 32g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 100mg | Potassium: 40mg | Fiber: 1g | Sugar: 15g | Vitamin A: 10IU | Calcium: 13mg | Iron: 1mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Hazelnut Sea Salt Bars  appeared first on Cookies for Days.

Ingredients in Cookies with M&M’s

How to Make M&M Easter Cookies

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 and vanilla extract. Mix until well combined.
4. Add in the flour, baking soda and salt. Mix until a soft but not sticky dough forms.
5. Fold in the crushed m&m’s. 
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 M&M Cookies

Other Knock-Out Cookies

• Peanut Butter Cookies
• Easter Sugar Cookies
• Chocolate Cookie Recipe

Print

Easter M&M Cookies

The same perfected soft and chewy base as my Best Ever Chocolate Chip Cookies, just made with M&M’s. You’ll be making these Easter M&M Cookies long after the bunny hops away.

Course Dessert

Keyword Easter cookies, m&m cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 30 cookies

Calories 60kcal

Ingredients

• 3/4 cup salted butter, softened
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 tbsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup crushed pastel m&m’s

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. This will take about 2 minutes.
• Scrape the sides of the bowl and add in the egg and vanilla extract. Mix until well combined.
• Add in the flour, baking soda and salt. Mix until a soft but not sticky dough forms.
• Fold in the crushed m&m’s.
• 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: 60kcal | Carbohydrates: 13g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 5mg | Sodium: 79mg | Potassium: 17mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 8IU | Calcium: 5mg | Iron: 0.4mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Easter M&M Cookies  appeared first on Cookies for Days.

The BEST Oreo Cookie Recipe

I can’t contain my fangirl here, so I’m just going to go for it – this Oreo cookie recipe is a cookies & cream cookie fantasy come to life. 

We start with my perfected chocolate chip cookie base. To that perfect chewy, soft, fluffy masterpiece we add in mini chocolate chips, white chocolate chunks and tons of crushed oreos. We bake to golden, pillowy perfection and adorn the top with a Cookies & Cream chocolate square. Seriously, every single bit of this cookie is mouthwatering perfection. 

Serve these up with a big glass of milk and feel free to hide them from your family – you’re going to love them.

Ingredients needed to make Oreo Cookies

• Salted butter, softened – I always use salted butter! Feel free to sub unsalted and then add an extra pinch of salt to the dough. 
• Granulated sugar
• Brown sugar 
• Egg
• Vanilla extract 
• Milk
• Oreos, crushed – I typically just crush these in a ziplock bag and then add to the dough. 
• Mini chocolate chips 
• Mini white chocolate chips – You can also use chopped white chocolate if you’d like. 
• All-purpose flour
• Baking soda – This will help the cookies rise to be perfectly fluffy. 
• Salt
• Cookies and cream chocolate bar – Use this to top the cookies off, if desired.

How to make Cookies with Oreos 

1. Begin by preheating the oven to 350°F and line a cookie sheet with parchment or a silicone mat. 
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.
3. Scrape the sides of the bowl and add in the egg, vanilla extract and milk. Mix until well combined.
4. Fold in the crushed Oreos, mini chocolate chips and white chocolate until evenly distributed.
5. Add in the flour, baking soda and salt. Mix until a soft but not sticky dough forms.
6. Scoop the dough out into 1 1/2 tbsp portions (a #40 cookie scoop works great here) and arrange on your cookie sheet. 
7. Bake at 350° F for 8-10 minutes or until the cookies have spread slightly and are just beginning to turn golden brown on the edges.
8. If desired, add a square of cookies and cream chocolate bar to the top of the cookies immediately after taking them out of the oven.
9. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
10. Enjoy!

How to store Oreo Cookies?

Once your cookies have cooled, store in an airtight container at room temperature for up to 3 days.

Can I make this Oreo Cookie recipe with Golden Oreos?

Yes, yes and yes! I would omit the mini chocolate chips, but that’s a personal call you can make!

Oreo Lover? Try these:

• Oreo Cheesecake Bites
• Chocolate Oreo Crinkle Cookies
• Oreo Cheesecake Cookies

Print

Oreo Cookies

I took my viral and ultra popular chocolate chip cookie recipe and made them OREO! Packed with oreos, chocolate chips, and white chocolate, it’s the best oreo cookie you’ll ever have.

Course Dessert

Keyword oreo cookie recipe

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 24 cookies

Calories 88kcal

Ingredients

• 3/4 cup salted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg
• 1 tbsp vanilla extract
• 1 tbsp milk
• 10 oreos, crushed
• 1/3 cup mini chocolate chips
• 1/3 cup mini white chocolate chips or chopped white chocolate
• 2 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• Cookies and cream chocolate bar for topping, if desired

Instructions

• Begin by preheating the oven to 350°F and line a cookie sheet with parchment or a silicone mat.
• 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 milk. Mix until well combined.
• Fold in the crushed Oreos, mini chocolate chips and white chocolate until evenly distributed.
• Add in the flour, baking soda and salt. Mix until a soft but not sticky dough forms.
• Scoop the dough out into 1 1/2 tbsp portions (a #40 cookie scoop works great here) and arrange on your cookie sheet.
• Bake at 350° F for 8-10 minutes or until the cookies have spread slightly and are just beginning to turn golden brown on the edges.
• If desired, add a square of cookies and cream chocolate bar to the top of the cookies immediately after taking them 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: 88kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 2410mg | Potassium: 22mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 17IU | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 1mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Oreo Cookies  appeared first on Cookies for Days.

Ghirardelli Chocolate Chip Cookie Recipe

Ghirardelli is known for giant, luscious, delicious chocolate chips! Perfectly melty, it just makes sense to throw them into a decadent chocolate chip cookie. If you were unaware, Ghirardelli provides their tried & true chocolate chip cookie recipe on their chip bags so anyone can enjoy them from home. (Same with Tollhouse! So you can also make Tollhouse cookie bars!)

Today, I’m also sharing the recipe for Ghirardelli’s chocolate chip cookie along with my thoughts as the internet dubbed “cookie queen.” These cookies are designed to be chewy in the center with a buttery-crisp exterior edge. Essentially, this means they spread like crazy but still manage to maintain an ultra-chewy middle. As far as cookie bases go, it’s not bad! It’s not my preferred type of cookie, but it’s still really yummy. But really, how could it be bad when it’s stuffed with such mouth-watering chocolate??

Ingredients in Ghirardelli Chocolate Chip Cookies

• Salted butter, softened
• Granulated sugar – Equal parts granulated and brown sugar will help the cookies spread and have a crispy edge but stay chewy in the center.
• Brown sugar
• Vanilla extract
• Eggs
• All-purpose flour – There isn’t a whole lot of flour in this recipe, which also helps things stay chewy in the center but crispy on the edges. This is why we bake at a higher temp, so that they don’t spread too crazy.
• Baking soda
• Salt
• Ghirardelli Chocolate Chips (I used semi-sweet)
• The recipe also states that you can add 1 cup of chopped nuts, if desired, but I didn’t do that.

How to Make The Ghirardelli Chocolate Chip Cookies Recipe

1. Preheat the oven to 375° F. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
2. In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until creamy.
3. Add the vanilla extract and eggs, mixing well.
4. Add the flour, baking soda and salt to the bowl and mix until a very sticky dough forms.
5. Fold in the chocolate chips until evenly distributed.
6. Scoop out 1 1/2 tbsp of dough (#40 scoop) and arrange on the prepared baking sheet.
7. Bake at 375° F for 8-10 minutes until the eggs of the cookies have spread and are golden brown.
8. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
9. Enjoy!

How do I achieve that perfect gooey center and crispy edge in Ghirardelli chocolate chip cookies?

First things first, you don’t have to stress too much about achieving that texture with this recipe. Because there are equal parts brown and granulated sugar, this cookie will naturally be chewier in the center. Along with that, the minimal amount of flour lends itself toward a cookie that will spread more – creating a nice crisp edge. 

Beyond it’s composition, we also bake these at a higher temperature. This keeps the cookies from spreading too much, while still allowing for a crunchier edge and an underbaked chewy center.

How should I store my Ghirardelli 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 Name Brand Cookies

• Toll House Cookies
• Pillsbury Cookies

Print

Ghirardelli Chocolate Chip Cookie Recipe

If you’re a fan of Ghirardelli, you NEED to try their classic chocolate chip cookie – the recipe is right on the chip bag (& below)!

Course Dessert

Cuisine American

Keyword ghirardelli chocolate chip cookie recipe

Prep Time 15 minutes minutes

Cook Time 7 minutes minutes

Servings 36 cookies

Calories 66kcal

Ingredients

• 1 cup (222g) salted butter, softened
• 3/4 cup (173g) granulated sugar
• 3/4 cup (185g) brown sugar
• 2 tsp vanilla extract
• 2 eggs
• 2 1/4 cups (342g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups (400g) ghirardelli chocolate chips (I used semi-sweet)

Instructions

• Preheat the oven to 375° F (190°C). Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
• In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until creamy.
  1 cup (222g) salted butter, softened, 3/4 cup (173g) granulated sugar, 3/4 cup (185g) brown sugar
• Add the vanilla extract and eggs, mixing well.
  2 tsp vanilla extract, 2 eggs
• Add the flour, baking soda and salt to the bowl and mix until a very sticky dough forms.
  2 1/4 cups (342g) all-purpose flour, 1 tsp baking soda, 1/2 tsp salt
• Fold in the chocolate chips until evenly distributed.
  2 cups (400g) ghirardelli chocolate chips (I used semi-sweet)
• Scoop out 1 1/2 tbsp of dough (#40 scoop) and arrange on the prepared baking sheet.
• Bake at 375° F (190°C) for 8-10 minutes until the eggs of the cookies have spread and are golden brown.
• Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.

Nutrition

Calories: 66kcal | Carbohydrates: 15g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 68mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 13IU | Calcium: 6mg | Iron: 0.4mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Ghirardelli Chocolate Chip Cookie Recipe appeared first on Cookies for Days.

Cookie Cake Recipe

You know those people who just don’t like cake? I’m not sure if I should admit this or not, but if you give me the choice between a cookie or a slice of cake, I’m choosing the cookie every single time. Which is why when it comes to birthdays, I opt for this delicious cookie cake. 

Chocolate chip cookie cake is really just stacked cookies with frosting in between the layers and piped on top. It gives the appearance of a cake, but with all the ease and delicious, buttery, gooey textures of your favorite cookie. So if you’re on team cookie like me, give this cookie cake recipe a try next time you’re neck deep in party prep. You, your taste buds, and your saved time will all thank me.

Ingredients in Chocolate Chip Cookie Cake

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 will ensure that the center of the cookies stay soft and chewy. 
• Granulated sugar
• Egg
• Cake batter flavoring – You can substitute for vanilla extract, if desired. I love the cake batter flavoring and it’s a birthday cake so I figured, why not.
• All purpose flour
• baking soda
• salt
• Chocolate chips – use your favorite kind!
• Colored sprinkles

Chocolate frosting

• Salted butter
• Cream cheese – The frosting doesn’t taste like cream cheese, trust me. It just adds to the richness of the frosting.
• Powdered sugar
• Unsweetened cocoa powder
• Heavy whipping cream – You can of course use milk instead of the heavy cream. Just add 1 tsp at a time instead of a tbsp.

How to Make Cookie Cakes

1. Preheat the oven to 350° F.
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 mintues.
3. Scrape the sides of the bowl and mix in the egg and cake batter flavoring.
4. Once completely combined, stop the mixer and add in the flour, baking soda and salt. Mix until combined.
5. Once the dry ingredients are mixed in, add in the chocolate chips and sprinkles and mix until thoroughly distributed.
6. Divide the cookie dough into 5 equal parts (each portion was 244g for me).
7. Roll into a ball and then flatten slightly and arrange on a parchment lined cookie sheet. The cookies will spread so unless you have a 3/4 sheet, I would bake on two separate half sheets. (The photos in this post show a 3/4 sheet).
8. Bake at 350° F for 14-16 minutes, until the cookies spread, the edges start to crackle and the center no longer looks wet.
9. Remove from the oven and allow the cookies to cool completely on the pan.
10. Once the cookies have cooled completely, make the frosting.
11. Make the frosting by whipping the butter and cream cheese until smooth.
12. Add the powdered sugar, one cup at a time, mixing until it is combined before adding another cup.
13. Add in the cocoa powder.
14. Add heavy cream 1 tbsp at a time until you’ve reached your desired consistency.
15. Assemble your cookie cake by layering a thin layer of frosting in between each cookie and then decorating the top with swirls of frosting and extra sprinkles.
16. Enjoy!

How should I store the cookie cake and how long does it stay fresh?

After compiling, store covered at room temperature for up to 2 days.

What flavor combos can I use to make a cookie cake?

While I highly recommend this chocolate chip cookie cake, you really cannot go wrong with alternate flavor + frosting combos. Here are a few of my favorites: 

Other Birthday Favorites

• Smash Cake
• Birthday Cookies
• Cookie Dough Frosting

Print

Chocolate Chip Cookie Cake

The perfect cake is made out of cookies and frosting. If you’re team ‘cake doesn’t have to be cake’ you'll love this cookie cake!

Course Dessert

Cuisine American

Keyword cookie cake

Prep Time 45 minutes minutes

Servings 1 cake

Calories 6412kcal

Ingredients

• 1 cup salted butter
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 tsp cake batter flavoring
• 2 1/4 cup all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups chocolate chips *use your favorite
• 1 cup colored sprinkles

Chocolate Frosting

• 6 tbsp salted butter softened
• 2 oz cream cheese room temp
• 2 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 cup heavy whipping cream + more, if needed

Instructions

Cookies

• Preheat the oven to 350° F.
• 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.
• Scrape the sides of the bowl and mix in the egg and cake batter flavoring.
• Once completely combined, stop the mixer and add in the flour, baking soda and salt. Mix until combined.
• Once the dry ingredients are mixed in, add in the chocolate chips and sprinkles and mix until thoroughly distributed.
• Divide the cookie dough into 5 equal parts (each portion was 244g for me). Roll into a ball and then flatten slightly and arrange on a parchment lined cookie sheet. The cookies will spread so unless you have a 3/4 sheet, I would bake on two separate half sheets. (the photos in this post show a 3/4 sheet).
• Bake at 350° F for 14-16 minutes, until the cookies spread, the edges start to crackle and the center no longer looks wet.
• Remove from the oven and allow the cookies to cool completely on the pan.once the cookies have cooled completely, make the frosting.

Frosting

• Make the frosting by whipping the butter and cream cheese until smooth.
• Add the powdered sugar, one cup at a time, mixing until it is combined before adding another cup.
• Add in the cocoa powder.
• Add heavy cream 1 tbsp at a time until you've reached your desired consistency.
• Assemble your cookie cake by layering a thin layer of frosting in between each cookie and then decorating the top with swirls of frosting and extra sprinkles.
• Enjoy!

Nutrition

Calories: 6412kcal | Carbohydrates: 912g | Protein: 37g | Fat: 303g | Saturated Fat: 190g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 50g | Trans Fat: 7g | Cholesterol: 652mg | Sodium: 3847mg | Potassium: 1740mg | Fiber: 8g | Sugar: 666g | Vitamin A: 5910IU | Calcium: 563mg | Iron: 15mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Chocolate Chip Cookie Cake appeared first on Cookies for Days.

The best copycat Levain Bakery Cookie Recipe

Levain Bakery is famous for ginormous gooey gourmet cookies. Ie: it’s pretty much my love language? However, if I’m being honest, the first time I ever had Levain bakery cookies (in Chicago), I was less than impressed. They were over-baked, dry, and burnt on the bottom. So sad, right? Anyway, I knew that I could make it better. And spoiler alert! I did.  

What is a Levain cookie?

This recipe is a copycat for the Levain Two Chip Chocolate Chip Cookie and it is delectable! This cookie has it all – the trademark melty semi-sweet and dark chocolate chips, the crunchy exterior and of course the absolutely gooey inside that make the Levain name proud.

You’re going to get all of the goodness of Levain cookies without buying an expensive plane ticket (and your house is going to smell amazing!)

Copycat Levain Cookie Recipe ingredients

• Salted butter, cold – I use salted butter so that you don’t have to go buy a separate kind of butter just to make this recipe. 
• Brown sugar – This makes sure the cookies stay soft and chewy for days. 
• Granulated sugar
• Eggs – Lots of eggs because we want that gooey texture Levain is known for. 
• Vanilla extract – This is a lot of vanilla. Trust me, you want it! It makes all the difference. 
• Flour – Plain old all purpose flour does the trick here! 
• Cornstarch – This also helps keep the cookies soft! 
• Baking powder
• Salt
• Semi sweet Chocolate chips
• Dark chocolate chips – Top secret: I always use milk chocolate haha. But Levain uses dark, so feel free to choose according to your preferences!

How to Make Levain Bakery Cookies

1. Preheat your oven to 400°. Line a cookie sheet with parchment paper or with a silicone baking mat. Set it inside of another cookie sheet (you’ll be baking on a stack of 2 cookie sheets) and then set aside.
2. Cut the cold butter into small portions 
3. To the bowl of a stand mixer, add the butter, brown sugar and granulated sugar. 
4. Turn the mixer on with the paddle attachment, mixing until there are no pieces of butter left and everything is incorporated. This will take about 5 minutes.
5. Scrape the sides of the bowl and add in the eggs and vanilla. Mix until the egg has been completely combined.
6. Add the flour, corn starch, baking powder and salt. Mix until a soft dough forms.
7. Add in the chocolate chips, mixing until evenly distributed.
8. Use a food scale to weigh out 6 oz of dough for each cookie. You can use a generous scoop from a #12 cookie scoop or about 3/4 cup of cookie dough if you do not have a food scale.
9. Roll into a ball and then pinch and squish the dough so there are large dimples in the dough.
10. Arrange 5 on the prepared cookie sheet (remember, double layer of cookie sheets) and then bake.
11. Bake at 400° for 10-13 minutes or until the tops of the cookies are golden brown. The cookies should spread and expand slightly while baking.
12. Remove from the oven and allow the cookies to cool on the hot pan for at least 25 minutes before enjoying.
13. Repeat with remaining dough and enjoy!

Levain Chocolate Chip Cookie Recipe variations

Yes, Levain Bakery is really into walnuts, so you can definitely give those a try! You can also play around with the types of chocolate chips you add – white, dark, milk, semi-sweet or even peanut butter to see what your favorite flavor combos are!

How do you form Levain Bakery Chocolate Chip Cookie Recipe dough?

I’m so glad you asked! Once you’ve weighed out your dough and formed it into a ball, all you need to do is squish the ball, creating large dimples, lumps and bumps in the cookie dough. (see photo above) Arrange on the cookie sheet and then bake!

How to store Levain Bakery Cookies

Whether you’re enjoying Levain Bakery’s famous chocolate chip cookies right away or planning to savor them over time, proper storage is key. To keep your cookies at their best, store them in an airtight container at room temperature. You can also wrap them individually in plastic wrap before placing them in the container to maintain freshness and prevent them from drying out.

How long do Levain Cookies last?

Levain Bakery cookies are known for their freshness and indulgence. When stored properly in an airtight container at room temperature, these cookies can last for about 3 to 5 days. If you’d like to enjoy them beyond that time frame, consider freezing them. Wrapped tightly in plastic wrap and placed in a resealable bag, Levain cookies can last in the freezer for up to a month.

Serving this Levain Cookie Recipe

Serving these delectable Levain-style cookies is a treat in itself. While they can certainly be enjoyed as is, some people love to slightly warm them for that “fresh from the bakery” experience. A quick 10 to 15 seconds in the microwave or a brief moment in a preheated oven at 350°F (180°C) can soften them up and enhance the chocolatey goodness.

Are Levain Cookies undercooked?

Levain Bakery-style cookies are intentionally crafted to have a soft and gooey interior. The texture might resemble a slightly undercooked cookie, but it’s a result of the baking technique used to achieve that irresistibly melty center while maintaining a crispy exterior.

Are Levain Cookies served warm?

At Levain Bakery, cookies are often served warm, but not always. It just depends on when you purchase them and how long ago the batch of cookies finished baking.

Levain Bakery Chocolate Chip Cookie Recipe FAQs

More like this Levain Chocolate Chip Cookie Recipe:

Print

Levain Bakery Chocolate Chip Cookie Recipe

This Levain bakery copycat is the real deal – huge gooey chocolate chip cookies that are sure to leave you drooling.

Prep Time 15 minutes minutes

Servings 10 huge cookies

Calories 392kcal

Ingredients

• 1 cup salted butter, cold
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 3 eggs
• 1 tbsp vanilla extract
• 3 cups flour
• 2 tbsp cornstarch
• 2 tsp baking powder
• 1 tsp salt
• 1 cup semi sweet chocolate chips
• 1 cup dark (or milk) chocolate chips

Instructions

• Preheat your oven to 400°. Line a cookie sheet with parchment paper or with a silicone baking mat. Set it inside of another cookie sheet (you’ll be baking on a stack of 2 cookie sheets) and then set aside.
• Cut the cold butter into small portions and add it to the bowl of a stand mixer along with the brown sugar and granulated sugar. Turn the mixer on with the paddle attachment, mixing until there are no pieces of butter left and everything is incorporated. This will take about 5 minutes.
• Scrape the sides of the bowl and add in the eggs and vanilla. Mix until the egg has been completely combined.
• Add the flour, corn starch, baking powder and salt. Mix until a soft dough forms.
• Add in the chocolate chips, mixing until evenly distributed.
• Use a food scale to weigh out 6 oz of dough for each cookie. You can use a generous scoop from a #12 cookie scoop or about 3/4 cup of cookie dough if you do not have a food scale.
• Roll into a ball and then pinch and squish the dough so there are large dimples in the dough.
• Arrange 5 on the prepared cookie sheet (remember, double layer of cookie sheets) and then bake.
• Bake at 400° for 10-13 minutes or until the tops of the cookies are golden brown. The cookies should spread and expand slightly while baking.
• Remove from the oven and allow the cookies to cool on the hot pan for at least 25 minutes before enjoying.
• Repeat with remaining dough and enjoy!

Nutrition

Calories: 392kcal | Carbohydrates: 72g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 50mg | Sodium: 345mg | Potassium: 192mg | Fiber: 2g | Sugar: 38g | Vitamin A: 80IU | Calcium: 90mg | Iron: 3mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Levain Chocolate Chip Cookie Recipe appeared first on Cookies for Days.

Butterscotch Oatmeal Cookies

These oatmeal butterscotch cookies are deliciously unique and taste fancy without a ton of extra work. To me, butterscotch flavoring is always vaguely reminiscent of grandparents and desserts made with love. I guarantee this butterscotch cookie recipe will make you feel like you’re on a summer road trip home from grandma’s house. AKA: nostalgic in the very best way!

Ingredients in Butterscotch Cookies

• Salted Butter – If you don’t have salted butter, add an extra pinch or two of salt to the dough. 
• Brown Sugar – This complements the oats soooo well. 
• Granulated Sugar 
• Egg 
• Canola Oil – The oil helps the cookies spread and gives the outside a buttery crisp texture. You can use milk instead, but you won’t get the same texture. 
• All purpose flour 
• Old fashioned rolled oats – If you choose to use quick oats instead, your cookies will have a softer texture and may spread more. 
• Cornstarch – This helps your cookies stay extra soft!  
• Cinnamon – The cinnamon isn’t necessary (but definitely recommended)! If you choose not to use it, I would add 1 tsp of vanilla extract to the cookie dough. 
• Baking Soda 
• Salt 
• Butterscotch chips – Use your favorite brand of butterscotch chips!

Oatmeal Butterscotch Cookies Instructions

1. Preheat the oven to 350° F (180° C).
2. In a stand mixer or with an electric hand mixer, cream together the butter, brown sugar and sugar until light in color and fluffy in texture. This will take approximately 2-3 minutes. 
3. Scrape the sides of the bowl to incorporate all ingredients and add in the egg and canola oil. Mix until well combined.
4. Next, add in the flour, rolled oats, cornstarch, cinnamon, baking soda and salt. Mix until the dough forms.
5. Once the dough has formed, add in the butterscotch chips and mix until they’re evenly distributed.
6. Portion the dough out – for small cookies, use 1 1/2 tbsp of dough for each cookie. For larger cookies use 3 tbsp of dough. Roll the dough into balls. 
7. Place the dough balls on a cookie sheet lined with silicone or parchment paper. 
8. Bake at 350° F (180° C) for 8-10 minutes (small cookies) or 10-12 minutes (larger cookies). You’ll know the cookies are done when  the cookies spread slightly and no longer look wet and glossy on top. 
9. Allow the cookies to cool on the pan for 5-10 minutes before serving.
10. Enjoy!

How do I store leftover cookies?

Store these cookies in an airtight container on the counter for 3-5 days or in the freezer for up to 3 months. If you’re looking for more info on how to store cookies, check out this post!

How do I keep my cookies from spreading too much?

Did you know that climate affects the texture of baked goods? If you’re finding that your cookies are spreading too much, try adding in a little extra flour (no more than ¼ cup) to the dough and it should help!

What other toppings can I add to butterscotch cookies?

• Chocolate chips 
• Chopped nuts 
• Toffee bits (like heath bar) 
• Peanut butter chips

More Recipes Like Butterscotch Cookies

• Best Oatmeal Cookies
• Small Crumbl Sugar Cookie Recipe
•  Costco Chocolate Chip Cookies

Print

Butterscotch Cookies

Butterscotch cookies taste like a soirée in your mouth! Except instead of people making small talk, cinnamon, yummy oats and butterscotch are mingling in a buttery crisp dessert.

Course Dessert

Cuisine American

Keyword Butterscotch Cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 24 Small Cookies

Calories 187kcal

Ingredients

• 3/4 cup salted butter softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 2 tbsp canola oil
• 1 1/2 cups all purpose flour
• 1 1/2 cups old fashioned rolled oats
• 1 1/2 tbsp cornstarch
• 1 tsp cinnamon
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups butterscotch chips

Instructions

• Preheat the oven to 350° F (180° C).
• In a stand mixer or with an electric hand mixer, cream together the butter, brown sugar and sugar until light in color and fluffy in texture. This will take approximately 2-3 minutes. 
• Scrape the sides of the bowl to incorporate all ingredients and add in the egg and canola oil. Mix until well combined.
• Next, add in the flour, rolled oats, cornstarch, cinnamon, baking soda and salt. Mix until the dough forms.
• Once the dough has formed, add in the butterscotch chips and mix until they’re evenly distributed.
• Portion the dough out – for small cookies, use 1 1/2 tbsp of dough for each cookie. For larger cookies use 3 tbsp of dough. Roll the dough into balls. 
• Place the dough balls on a cookie sheet lined with silicone or parchment paper. 
• Bake at 350° F (180° C) for 8-10 minutes (small cookies) or 10-12 minutes (larger cookies). You’ll know the cookies are done when  the cookies spread slightly and no longer look wet and glossy on top. 
• Allow the cookies to cool on the pan for 5-10 minutes before serving.
• Enjoy!

Nutrition

Calories: 187kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 184mg | Potassium: 38mg | Fiber: 1g | Sugar: 17g | Vitamin A: 188IU | Vitamin C: 0.003mg | Calcium: 13mg | Iron: 1mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Butterscotch Cookies appeared first on Cookies for Days.

You will love these Butter Coconut Cookies

I am obsessed with these coconut cookies! Between the oats and coconut, these cookies are perfectly chewy with texture for days. Add in the white chocolate chips and you’ve got a flavor marriage that makes you feel like you’re on a beach vacation. 

This coconut cookie is reminiscent of your mom’s homestyle Coconut Cake while containing unique elements that leave a lasting impression. They’re quick to whip up and hard to forget – aka, I’ll be making this one on repeat and pretending I’m in Hawaii.

Coconut Cookie Ingredients

• Salted Butter – I use salted butter, but if you only have unsalted you will want to add an extra pinch or two of salt to your cookie dough. 
• Brown Sugar – This makes the cookies ultra chewy and flavorful! 
• Granulated Sugar 
• Egg 
• Vanilla 
• All Purpose Flour 
• Rolled Oats – While not the star of the show, the oats give the cookie such a comforting, “homie” feel that you will love. Trust me on this ingredient!
• Baking Soda 
• Salt 
• Shredded Coconut – Use the sweetened coconut flakes! 
• White chocolate chips or chopped white chocolate – This really brings the whole cookie together!  You can also sub in different types of chocolate chips or add in nuts if you’d like!

How to make Coconut Cookies

1. Preheat the oven to 350° F.
2. In the bowl of a stand mixer, cream together the butter and sugars until the mixture is smooth, light in color, and fluffy. This will take a few minutes (think 3). 
3. Scrape down the sides of the bowl to ensure all ingredients are combined and mix in the egg and add the 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 shredded coconut and white chocolate chips. Mix until completely incorporated and the dough is formed. 
6. Portion out the dough into 3 tbsp portions (#24 scoop) and arrange on a parchment or silicone lined cookie sheet. This recipe should yield 24 medium size cookies. 
7. Bake at 350° for 11-13 minutes, or until the cookie dough has spread and the edges are turning golden brown.
8. Allow the cookies to cool on the pan for 10 minutes.
9. Enjoy!

How to Store White Chocolate Coconut Cookies

You can store these cookies in an airtight container on the counter for up to 3 days or in the freezer for up to 3 months! For more info on how to store cookies, check out these posts!

White Chocolate Coconut Cookies FAQs

More like these Coconut Cookies!

• White Chocolate Chip Cookies
• Almond Joy Cookies
• Best Oatmeal Cookies

Print

Coconut Cookies

Coconut Cookies are perfect if you’re in desperate need of a tropical vacation but aren’t catching a flight any time soon. Trust me, the combo of toasty coconut and white chocolate will have you feeling like you’re sunbathing in no time.

Course Dessert

Cuisine American

Keyword coconut cookies

Prep Time 15 minutes minutes

Cook Time 13 minutes minutes

Cooling time 10 minutes minutes

Servings 24 larger cookies

Calories 270kcal

Ingredients

• 1 cup (222g) salted butter softened
• 1 cup (246g) brown sugar packed
• 1/2 cup (115g) granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 2 cups (300g) all purpose flour
• 1/2 cup (50g) old fashioned rolled oats
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup (100g) shredded coconut
• 1 cup (200g) white chocolate chips or chopped white chocolate

Instructions

• Preheat the oven to 350° F.
• 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.
• Scrape the sides of the bowl and mix in the egg add vanilla.
• Once completely combined, stop the mixer and add in the flour, rolled oats baking soda and salt.
• Once the dry ingredients are almost mixed together, add in the shredded coconut and white chocolate chips. Mix until completely incorporated.
• Portion out the dough into 3 tbsp portions (#24 scoop) and arrange on a parchment or silicone lined cookie sheet.
• Bake at 350° 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: 270kcal | Carbohydrates: 38g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 189mg | Potassium: 91mg | Fiber: 1g | Sugar: 19g | Vitamin A: 256IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 1mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Butter Coconut Cookies appeared first on Cookies for Days.