The Best Snickerdoodle Recipe

When it comes to snickerdoodle cookies, I am *extremely* picky. To me, the best snickerdoodle cookie is one that is soft and ultra chewy. The base of the cookie should be able to stand on its own, but is absolutely amplified by the deliciously cinnamony-sugar coating on the outside. They should have a nice golden crisp on the exterior and a little bit of spread to keep them from being too poofy. 

If this is also your definition of the best snickerdoodle recipe, then consider it your lucky day because that is the exact cookie this recipe will give you. This may sound presumptuous, but you’re going to want to go ahead and just double this recipe (they freeze great!) 

One quick note about achieving the perfect Snickerdoodle cookie: bake a test cookie! After you’ve made your dough, bake just one cookie! This allows you to make sure your oven is the right temperature (if it isn’t hot enough, the butter will melt too quickly and your cookie will not be soft and chewy)! It also helps you confirm the baking time, so that you do not overbake and end up with dry cookies.

Snickerdoodle Cookies Ingredients

The combination of ingredients in this Snickerdoodle cookie recipe is scientifically engineered to create a soft and chewy texture with a slightly crisp exterior.

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. 
• Margarine softened – For the margarine, you want to buy the cheap, store brand sticks of margarine. No spreadable tub, no imperial or blue bonnet! If you can’t find any other margarine, you can just use all butter. The cookies won’t spread quite as much but they will still be tasty. For more info on why I’m specific about my margarine, check out my post on Butter vs. Margarine! 
• Granulated sugar – The base of this cookie is a sugar cookie base, so we don’t need brown sugar here. 
• Egg
• Light corn syrup – This is what makes these cookies ultra chewy. 
• vanilla extract
• All purpose flour
• baking soda – The soda helps promote spreading and browning on the edges.
• salt

Cinnamon- Sugar Mixture

• Granulated sugar
• Cinnamon

How to Make the Best Snickerdoodles

1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
2. In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, margarine and granulated sugar until light in color and fluffy in texture (approximately 2 minutes). 
3. Scrape the sides and add the egg, corn syrup and vanilla extract. Mix until well combined.
4. Add the flour, baking soda and salt. Mix until a soft dough forms.
5. Portion out the dough into desired size. For small cookies, use 1 1/2 tbsp of dough or a #40 scoop. For larger cookies, use 3 tbsp of dough or a #24 scoop.
6. In a small bowl, combine the ingredients in the cinnamon-sugar mixture.
7. Roll each cookie dough ball into the cinnamon and sugar mixture and arrange on the prepared baking sheet.
8. Bake at 350° F for 9-11 minutes or until the cookies have spread and the centers no longer look glossy. Allow the cookies to cool on the pan for 5-10 minutes.

Snickerdoodle Cookie Recipe variations

One of my favorite ways to mix up Snickerdoodle cookies is to add toffee. If this sounds like something you need to try, check out my toffee doodle recipe and thank me later!

How to store a Snickerdoodle Cookie

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!

Snickerdoodle Cookies Recipe FAQs

More Amazing Recipes like this Best Snickerdoodle Recipe!

• Butterscotch Cookies
• Salted Caramel Cookies
• Almond Joy Cookies

Print

The Best Snickerdoodle Recipe

Soft, thick, chewy and slightly crisp Snickerdoodle Cookies, straight from the pages of my best-selling cookbook!

Course Dessert

Cuisine American

Keyword easy snickerdoodle recipe

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Servings 32 small cookies

Calories 78kcal

Ingredients

Cookie Base

• 1/2 cup salted butter, softened
• 1/2 cup margarine*, softened  Buy the cheap, store brand sticks of margarine. No spreadable tub, no imperial or blue bonnet! If you can’t find any other margarine, you can just sub butter and use all butter. The cookies won’t spread quite as much but they will still be tasty.
• 1 1/4 cup granulated sugar
• 1 egg
• 2 tbsp light corn syrup
• 1 tsp vanilla extract
• 2 1/2 cups all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt

Cinnamon-Sugar Mixture

• 1/4 cup granulated sugar
• 1 1/2 tsp (heaping) cinnamon

Instructions

• Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
• Cream together the butter, margarine and granulated sugar until light in color and fluffy in texture.
• Scrape the sides and add the egg, corn syrup and vanilla extract. Mix until well combined.
• Add the flour, baking soda and salt. Mix until a soft dough forms.
• Portion out the dough into desired size. For small cookies, use 1 1/2 tbsp of dough or a #40 scoop. For larger cookies, use 3 tbsp of dough or a #24 scoop.
• In a small bowl, combine the ingredients in the cinnamon-sugar mixture.
• Roll each cookie dough ball into the cinnamon and sugar mixture and arrange on the prepared baking sheet.
• Bake at 350° F for 10 – 13 minutes or until the cookies have spread and the centers no longer look glossy. Allow the cookies to cool on the pan for 5-10 minutes.

Nutrition

Calories: 78kcal | Carbohydrates: 18g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 5mg | Sodium: 57mg | Potassium: 14mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 8IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 1mg

Latest Recipes:

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

The post BEST Snickerdoodle appeared first on Cookies for Days.

The BEST Oatmeal Cookie Recipe

Ingredients in Soft Oatmeal Cookies

This classic Oatmeal cookie recipe has a few upgrades to help it stay ultra soft (cornstarch), be nice and chewy (brown sugar), and taste just like grandma’s (cinnamon). Check out the rest of the ingredients below!

• Salted Butter (softened) – I always use salted butter, but if you only have unsalted butter, use that and add an extra pinch of salt to the dough. You can also substitute margarine if needed!
• Brown Sugar – We’re using a majority of brown sugar in this recipe to give the cookie a homey, comforting taste. Plus, using more brown sugar will help it stay chewy longer.
• Granulated Sugar
• Egg
• Canola Oil – This will help the cookies spread just a bit and give them a crispy exterior.
• All-Purpose Flour
• Rolled Oats – I use old fashioned rolled oats, not quick oats.
• Cornstarch – The cornstarch will keep this cookie super soft.
• Cinnamon – The cinnamon gives this cookie that classic, cozy, oatmeal cookie taste. If you don’t like cinnamon, I would add a splash of vanilla instead so that the cookie still has some extra flavor.
• Baking Soda
• Salt

How to Make Oatmeal Cookies Recipe

1. Begin by preheating your oven to 350°F (180°C).
2. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat, then set aside.
3. In the bowl of a stand mixer, or with an electric hand mixer, cream together the butter, sugar, and brown sugar until light in color and fluffy in texture.
4. Scrape the sides of the bowl with a spatula so that all ingredients are in the mixture, then add in the egg and canola oil. Mix until fully combined.
5. Next, add in the dry ingredients (flour, rolled oats, cornstarch, cinnamon, baking soda, and salt) and mix until a dough forms.
6. Use a cookie scoop to portion the dough into your desired cookie sizes and then place each ball on your prepared cookie sheet. For small cookies, use 1 1/2 tbsp of dough; for medium cookies, use 3 tbsp of dough; for large cookies, use 1/3 cup of dough.
7. Bake the cookies until they spread slightly and no longer look wet and glossy on top. This will be about 7-9 minutes for small cookies, 9-11 cookies for medium cookies, or 12-15 minutes for large cookies.
8. Allow the cookies to cool on the pan for about 5-10 minutes before serving.
9. ENJOY!

Best Oatmeal Cookie Recipe FAQs

More like this Oatmeal Cookies Recipe

• Chocolate Chipless Cookies
• Small Batch Sugar Cookies
• Banana Chocolate Chip Cookies

Print

Best Oatmeal Cookies

Soft and chewy with a warm brown sugar / cinnamon flavor, these are ridiculously cozy Oatmeal Cookies.

Course Dessert

Cuisine American

Keyword oatmeal cookies

Prep Time 15 minutes minutes

Cook Time 9 minutes minutes

Servings 24 small cookies

Calories 210kcal

Ingredients

• 3/4 cup (167g) salted butter softened
• 3/4 cup (200g) brown sugar
• 1/4 cup (60g) granulated sugar
• 1 egg
• 1 tbsp canola oil
• 1 1/2 cups (228g) all-purpose flour
• 1 1/2 cups (153g) old fashioned rolled oats
• 1 1/2 tbsp cornstarch
• 1 tsp cinnamon
• 1 tsp baking soda
• 1/2 tsp salt

Instructions

• Preheat 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.
  3/4 cup (167g) salted butter , 3/4 cup (200g) brown sugar, 1/4 cup (60g) granulated sugar
• Scrape the sides of the bowl and add in the egg and canola oil. Mix until well combined.
  1 egg, 1 tbsp canola oil
• Add the flour, rolled oats, cornstarch, cinnamon, baking soda and salt. Mix until the dough forms.
  1 1/2 cups (228g) all-purpose flour, 1 1/2 cups (153g) old fashioned rolled oats, 1 1/2 tbsp cornstarch, 1 tsp cinnamon, 1 tsp baking soda, 1/2 tsp salt
• 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.
• Arrange on a silicone or parchment paper lined cookie sheet.
• Bake at 350° F (180° C) until The cookies spread slightly and no longer look wet and glossy on top. Small cookies: 8-10 minutes. Larger cookies: 9-11 minutes.
• Allow the cookies to cool on the pan for 5-10 minutes before serving.

Nutrition

Calories: 210kcal | Carbohydrates: 32g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 148mg | Potassium: 84mg | Fiber: 2g | Sugar: 10g | Vitamin A: 195IU | Vitamin C: 0.003mg | 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 Best Oatmeal Cookies appeared first on Cookies for Days.

This is the Best Moist Banana Bread Recipe

Hi, if you’re here it’s likely because you have some browning bananas on your counter right now. But if you don’t & you’re just craving a deliciously moist, brown-sugary, banana delight, I suggest grabbing frozen sliced bananas from your grocery store’s freezer section and meeting me back here. In either scenario, you will not be disappointed by this ultra tender, bursting-with-flavor banana bread loaf. 

Why you’ll love this Super Moist Banana Bread

This is the best basic banana bread recipe you will find on the internet. Yes, it maintains the hearty and moist texture that epitomizes banana bread *exquisitely well* but I really think the star of this bread is the brown sugary depth (and topping!) that makes it. While I don’t think this needs any “extras” to make your taste buds dance, you can definitely toss in some chopped nuts (walnuts or pecans) or chocolate chips to take this to the highest level.

Moist Banana Bread Ingredients

• Salted butter, melted –  You can substitute oil for the melted butter, if you prefer! This will yield a softer, more tender bread crumb. 
• Brown sugar + extra for topping – Trust me on topping your banana bread with brown sugar. It is LIFE. CHANGING. 
• Vanilla – Use all of the vanilla. Trust me on this.
• Eggs
• Mashed bananas – Pro tip: If you don’t have ripened bananas to use but want banana bread, go to the frozen fruit section of the grocery store and grab a bag of frozen sliced bananas that people usually put into their smoothies. Let it thaw, mash them up and you are good to go!
• All-purpose flour
• Baking soda  – This will give your bread a nice rise & help it have that light moist texture we want. 
• Salt

How ripe should Bananas be for Banana Bread?

Here’s the deal – this banana bread is pretty forgiving! While the ideal ripe banana is starting to blacken, a yellow banana with brown spots will work well, too. Just make sure your banana isn’t so black that it is starting to mold – that’s pretty much the only absolute no-go.

How to Make Banana Bread

1. Preheat the oven to 350°F and coat a 9-inch loaf pan with non-stick spray.
2. Using either an electric hand mixer or a stand mixer, blend the melted butter and brown sugar together. Incorporate the vanilla, eggs, and mashed banana.
3. Gradually add the flour, baking soda, and salt to the wet mixture, mixing until just combined. Be careful not to overmix.
4. Pour the batter into the prepared loaf pan. Sprinkle the top of the banana bread with extra brown sugar.
5. Bake at 350°F for 55-60 minutes, ensuring it passes the toothpick test before removing from the oven (meaning, if you insert a toothpick into the bread, it will come out clean or with little crumb). 
6. Allow the bread to cool slightly or completely before slicing, depending on your preference.

Tips for making this Banana Bread Recipe moist

The good news is this recipe is designed to turn out a super moist banana bread! Just make sure you aren’t overmixing your batter or overbaking your bread and you should be golden (and moist)!

Variations of the Best Moist Banana Bread Recipe

Listen, I think this banana bread stands on its own. But if you’re looking to give it a little extra flair, toss in some chopped nuts, an assortment of chocolate chips, or even a little cinnamon.

How to store Banana Bread

Banana bread should be stored in an airtight container on the counter! You’ll want to refrain from putting it in the fridge because that will zap your bread of moisture and dry it out quicker.

How long does Banana Bread last?

At my house we typically can’t make a loaf of banana bread last more than an evening, but this bread will be good on the counter in an airtight container for up to 3 days before it starts to lose it’s ultra moist-ness.

Can you freeze Banana Bread?

You absolutely can! Just make sure your loaf has completely cooled and then place it in a labeled ziplock bag. It will keep for up to 3 months in the freezer. When you’re ready to use, let it thaw on the counter or reheat in the microwave.

Recipes You’ll Go Bananas Over

• Chocolate Banana Bread
• Lemon Bread
• Cinnamon Chip Bread

Print

Best Moist Banana Bread Recipe

A tender and moist banana bread recipe that turns out EVERY. TIME. This recipe amps up the yum factor by turning brown sugar, vanilla & banana into perfection.

Course Breakfast, Dessert

Cuisine American

Keyword banana bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 1 large loaf

Calories 1474kcal

Ingredients

• 1/2 cup (111g) salted butter, melted
• 1 cup (246g) brown sugar + extra for topping
• 1 tbsp vanilla
• 2 eggs
• 2 cups (450g) mashed bananas
• 2 cups (304g) all-purpose flour
• 1 tsp baking soda
• 1 tsp salt

Instructions

• Preheat the oven to 350°F (180°C) and coat a 9-inch loaf pan with non-stick spray.
• Using either an electric hand mixer or a stand mixer, blend the melted butter and brown sugar together. Incorporate the vanilla, eggs, and mashed banana.
  1/2 cup (111g) salted butter, melted , 1 cup (246g) brown sugar + extra for topping , 1 tbsp vanilla , 2 eggs, 2 cups (450g) mashed bananas
• Gradually add the flour, baking soda, and salt to the wet mixture, mixing until just combined. Be careful not to overmix.
  2 cups (304g) all-purpose flour, 1 tsp baking soda , 1 tsp salt
• Pour the batter into the prepared loaf pan. Sprinkle the top of the banana bread with extra brown sugar.
• Bake at 350°F for 55-60 minutes, ensuring it passes the toothpick test before removing from the oven.
• Allow the bread to cool slightly or completely before slicing, depending on your preference.

Nutrition

Calories: 1474kcal | Carbohydrates: 296g | Protein: 42g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 3556mg | Potassium: 2020mg | Fiber: 18g | Sugar: 58g | Vitamin A: 763IU | Vitamin C: 39mg | Calcium: 112mg | Iron: 14mg

Latest Recipes:

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

The post Super Moist Banana Bread appeared first on Cookies for Days.

Why You’ll Love this Easy Monkey Bread Recipe

Have you ever had a dry as bone monkey bread? Yeah, me too. It isn’t a memory I like to think about often.. THIS monkey bread however, will have you and your family huddled around the steaming bundt of little bread nuggets salivating.

This monkey bread will disappear faster than it takes to put the entire thing together. Eat it plain or dunk the pieces into some cinnamon roll icing, either way, this will be the BEST monkey bread you will ever eat in your life. And you won’t ever use a different recipe. The buttery brown sugar ‘syrup’ really just takes this over the edge. Okay, enough chit chat. Let’s bake.

Monkey Bread with Biscuits Ingredients

• Butter– I use salted butter, always and forever. If you only have unsalted on hand, add a pinch of salt to the brown sugary syrup and to the cinnamon/sugar mixture.
• Brown Sugar– this is used in the syrup. It is delicious, really makes the whole dish. Don’t skimp here! Pack that brown sugar in tight.
• Canned Biscuits– I use three 7.5 oz cans of biscuits. Feel free to use store brand or name brand. Either will work- I am more of a store brand girlie. You could use a homemade bread dough, if you want. Something like this quick brioche bun recipe would work well!
• Sugar– This is just granulated sugar, and we will be coating our biscuit pieces it along with the cinnamon mentioned below.
• Cinnamon
• Cinnamon Roll Icing– now I suppose this is *technically* optional. If you ask my husband though, it’s definitely a requirement in his book. Word to the wise though, half the recipe linked. 🙂

How to make Easy Monkey Bread

1. First, preheat that oven so it’s ready when you are ready for it! 350° F is what we are wanting.
2. Next, over low heat combine butter and brown sugar (exact ingredient amounts are listed in the printable recipe below) slowly until it starts to boil. Once it is boiling and the sugar has dissolved, pour into a greased bundt pan and set aside.
3. Open all of your canned biscuits and then cut each biscuit into 4 pieces. My kids love grabbing some kitchen shears and helping with this part. Place the pieces into a large bowl.
4. Melt some butter and toss the biscuits pieces in the butter. I find it easiest to do this with my hands. Make sure everything is coated nicely.
5. Then, pour all of the cinnamon sugar mixture into the bowl with the biscuit pieces and again, toss to coat. Again, I like to do this with my hands.
6. Gently arrange the cinnamon sugar coated biscuit pieces into the bundt pan, on top of the syrup.
7. Cover with foil and bake at 350° for 30-35 minutes or until the internal temp reaches 190° F.
8. Let the pan cool for about 5 minutes and then flip the bundt pan upside down onto a serving platter. ENJOY!!

More Recipes To Enjoy

• Belvita Biscuits
• Great harvest Oatmeal Cookies
• Banana Cookie Recipe

Print

Easy Monkey Bread

Get ready to be licking your fingers clean once this Monkey Bread is on your table. Bursting with cinnamon flavor, this Monkey Bread is made with canned biscuits and is coated in a homemade caramel syrup.

Course Appetizer, Breakfast, Dessert

Cuisine American

Keyword monkey bread

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 8 servings

Calories 255kcal

Ingredients

• 3/4 cup salted butter divided
• 1/2 cup packed brown sugar
• 3 (7.5 oz) cans biscuits
• 1/2 cup granulated sugar
• 1 tsp cinnamon

Instructions

• Preheat the oven to 350° F.
• On the stove top over low heat, melt 1/2 cup butter and brown sugar together. Whisk the mixture together until it starts to boil.
• Once combined and boiling, pour into a greased bundt pan. Set aside.
• Cut each biscuit piece into fourths and place in a large bowl.
• Melt the remaining 1/4 cup of butter and pour over the biscuit pieces. Toss to coat evenly.
• Pour the cinnamon and sugar mixture onto the butter coated biscuit dough and toss to coat.
• Add the biscuit pieces to the bundt pan, on top of the syrup.
• Cover with foil and bake at 350°F for 30-35 minutes or until the internal temperature reaches 190° F.
• Allow the monkey bread to cool for 5 minutes and then flip the bundt pan upside down onto the serving platter.
• Allow the bread to cool for a few minutes before enjoying.

Nutrition

Calories: 255kcal | Carbohydrates: 26g | Protein: 0.2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 144mg | Potassium: 26mg | Fiber: 0.1g | Sugar: 26g | Vitamin A: 533IU | Vitamin C: 0.01mg | Calcium: 19mg | Iron: 0.1mg

The post Monkey Bread Recipe appeared first on Cookies for Days.

Toll House Cookie Recipe

This is the exact recipe on the back of the Toll House chocolate chip bag! I decided to test it out for you and give you my unfiltered opinion on how they turned out. 

So let’s talk about the Nestle chocolate chip cookie recipe. If i’m being perfectly honest (and probably a little bit biased) I like my chocolate chip cookie recipes better. Here’s why: I prefer a cookie with a higher amount of brown sugar to granulated sugar and much more vanilla. I think that flavor profile just works so well! When I make cookies, I typically like to bake at 350° so they stay nice and soft, rather than getting crispy and drying out quickly (as was the case with this recipe). Additionally, this Nestle Toll House cookie recipe spread much more than I usually like. 

To summarize: if you’re looking for a cookie recipe that will yield a crispy cookie that spreads quickly – you’ve found it!

Ingredients in Toll House Cookies 

• Salted butter, softened – I prefer using salted butter. If you only have unsalted butter, add a pinch of salt to the dough. 
• Granulated sugar
• Brown sugar
• Vanilla extract
• Eggs
• All-purpose flour
• Baking soda
• Salt
• Nestle Toll House semi-sweet chocolate morsels
• Chopped nuts (optional) – I omitted the nuts, so as instructed I added an extra 2 tbsp of flour.

How to Make Nestle Chocolate Chip Cookies

1. Preheat oven to 375° F. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside. 
2. Using a stand mixer or an electric hand mixer, cream together the salted butter, brown sugar and granulated sugar until combined. 
3. Add the eggs one at a time, mixing until thoroughly incorporated.
4. Next, add the vanilla and mix well.
5. Add the flour, baking soda and salt, mixing until a soft dough forms.
6. Add in the chocolate morsels and nuts (if using), mix until evenly distributed.
7. Drop 1 tbsp rounds of dough on an ungreased cookie sheet.
8. Bake at 375° F for 7-9 minutes or until golden brown on the edges.
9. Allow the cookies to cool on the pan for 2 minutes before transferring to a wire cooling rack to cool.
10. Enjoy!

What nuts can I add to this recipe?

You don’t have to add nuts to this recipe, but you absolutely can! I personally like adding pecans or walnuts. I found that this recipe still spread plenty with the extra 2 tbsp of flour, so I wouldn’t suggest leaving that out if using the nuts

How should I store Toll House 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.

Better Chocolate Chip Cookie Recipes

• Small Batch Chocolate Chip Cookies
• Dark Chocolate Chip Cookies
• White Chocolate Chip Cookies

Print

Nestle Toll House Cookie Recipe

Did you know Nestle Toll House prints their cookie recipe on their chocolate chip package? Now you can find it here along with my thoughts!

Course Dessert

Cuisine American

Keyword chocolate chip cookies, nestle toll house

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 36 cookies

Calories 94kcal

Ingredients

• 1 cup (222g) salted butter, softened
• 3/4 cup (173g) granulated sugar
• 3/4 cup (185g) packed brown sugar
• 1 tsp vanilla extract
• 2 eggs
• 2 1/4 cup + 2 tbsp (342g) all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 2 cups (400g) nestle toll house semi-sweet chocolate morsels
• 1 cup (120g) chopped nuts (optional)

Instructions

• Preheat the oven to 375° F (190°C).
• Cream together the butter and sugars in either a large bowl with an electric hand mixer or with a stand mixer.
  1 cup (222g) salted butter, softened, 3/4 cup (173g) granulated sugar, 3/4 cup (185g) packed brown sugar
• Add the eggs one at a time, mixing until thoroughly incorporated. Add the vanilla and mix well.
  2 eggs, 1 tsp vanilla extract
• Add the flour, baking soda and salt, mixing until a soft dough forms.
  2 1/4 cup + 2 tbsp (342g) all-purpose flour, 1 tsp baking soda, 1 tsp salt
• Add in the chocolate morsels and nuts (if using), mix until evenly distributed.
  2 cups (400g) nestle toll house semi-sweet chocolate morsels, 1 cup (120g) chopped nuts (optional)
• Drop 1 tbsp rounds of dough on an ungreased cookie sheet.
• Bake at 375°F (190°C) F for 7-9 minutes or until golden brown on the edges.
• Allow the cookies to cool on the pan for 2 minutes before transferring to a wire cooling rack to cool.
• Enjoy!

Nutrition

Calories: 94kcal | Carbohydrates: 21g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 100mg | Potassium: 26mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 13IU | Calcium: 8mg | Iron: 1mg

Latest Recipes:

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

The post Nestle Toll House Cookie Recipe appeared first on Cookies for Days.

Copycat Cookie Recipes You’ll Love

In my opinion, there is nothing better than a good copycat cookie recipe. Being able to make your favorite cookies from home whenever you want them and for a fraction of the price is, well, priceless! Here are some of the fan-favorite copycat cookie recipes that I know you’ll love!

Crumbl Sugar Cookie 

Crumbl Chocolate Chip Cookie  

Birthday Cake Crumbl Cookie

Crave Rockstar Cookie

Levain Chocolate Chip Cookie 

Lofthouse Sugar Cookie 

Twisted Sugar Oatmeal Chocolate Chip 

Milkbar Cornflake Cookies 

Insomnia Double Chocolate Cookie 

Fat & Weird Dirty Worm Cookie

Crumbl Frozen Hot Chocolate Cookie 

Twisted Sugar (Coconut Lime Cookie) 

Crumbl Kentucky Butter Cake Cookies 

Chocolate Oreo Cookie 

Costco Chocolate Chip Cookie 

Crave Carmelita Cookies

Salted Caramel Toffee Cookies (Barnes & Noble)

Classic Cookie Recipes

When a classic easy cookie recipe is done well, it is the peak of happiness. If you’re looking to up your cookie game and impress your family & friends with the best version of (fill in the blank) cookie they’ve ever had, give one of these cookies a shot!

No chill, no spread Sugar Cookie 

Cake Mix Cookies 

Snickerdoodle Cookies

Birthday Cookies 

Peanut Butter Cookies 

Chocolate Crinkle Cookies 

M&M Cookies 

Chocolate Chip Cookies 

White Chocolate Macademia Nut Cookies 

Soft Gingersnap Cookies 

Chocolate Peanut Butter Cookies 

Pumpkin Chocolate Chip Cookie 

Peanut Butter Blossom Cookies 

Lemon Cookie 

Coconut Cookies 

Toffee Cookies

Fun & Funky Cookie Recipes

Okay, yes, technically some of these are also copycat cookies, but I couldn’t help myself. I love a good unique (and unbearably delicious) funky cookie. Peruse this list of cookie recipes to find your new signature cookie! You’re sure to find a winner that will have all of your friends begging for the cookie recipe.

Twix Cookies

S’mores Cookies 

Raspberry Pretzel Cookies 

Peaches & Cream Cookies 

Brownie Mix Cookies 

Pumpkindoodle Cookies 

Orange Creamsicle Cookies 

Cadbury Egg Cookies 

Brookies

Peanut Butter Oreo Parent Trap Cookies 

Rocky Road Cookies 

Better Than What Cookies 

Carrot Cake Cookies 

Butter Pecan Cookies 

Chocolate Oatmeal Cookies 

Cheesecake Cookies 

Almond Joy Cookies

Phew, that was a lot! I can’t wait to hear which cookie you try first! And if there is a cookie that you were hoping to see a recipe for but didn’t, shoot me a message on Instagram – I love creating cookies for you guys!

Latest Recipes:

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

The post 50 Best Cookie Recipes 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.

Lemon Sugar Cookies

Don’t these just sound like a summer cookie? Lemon Sugar Cookies are perfectly chewy sugar cookies with just the right amount of sweet lemon flavor. No extra frosting or other frills, just the perfect hint of lemon that elevates a regular sugar cookie.

Toffee Doodle Cookies

Is it bad to admit I added these to the list just because I love them so much? Well, I do. Toffee Doodle Cookies are like your favorite cookie rolled in a sugar-cinnamon mixture, and stuffed with crunchy toffee bits. Yum-o.

Salted Caramel Sugar Cookies

Serve these soft and flavorful sugar cookies topped with caramel buttercream, caramel drizzle and a sprinkle of Sea Salt cold. Boom. Your new favorite refreshing summer treat.

S’mores Cookies

I feel like I don’t even need to explain why these made the summer list. Hello, s’mores ARE summer. With a caramelized graham cracker base, mini marshmallows + chocolate chips stuffed inside and then a square of Hershey’s chocolate topping it off, these s’mores cookies are easier to eat and serve than the real thing. And honestly? They even taste better.

White Chocolate Chip Cookies

I know these don’t have macadamia nuts (you could add them), but these always make me think of a tropical vacation. Which is why they are perfect for summer in my opinion. A cookie lover classic leveled up.

Bakery Style Lemon Cookies

Lemon bars remind me of bake sales and baby showers, which can pretty much sum up my summer agenda. These cookies have all the fresh flavors of a lemon bar with sweet lemony flavor, white chocolate chips and a dusting of powdered sugar.

Lofthouse Cookies

I am pretty sure Lofthouse cookies made an appearance at every single barbeque I attended growing up. In honor of that (and the fact that they are DELICIOUS), they’ve made my “must make” list for summer. These Lofthouse cookies are sweet with a soft and fluffy texture then topped with that iconic creamy frosting and sprinkles. Literal perfection in every way.

Chocolate Strawberry Cheesecake Cookies

If you’re looking for a way to use delicious fresh summer strawberries, look no further. Chocolate Strawberry Cheesecake Cookies are a rich, fudge chocolate cookie with a cream cheese frosting topped with a fresh strawberry. An absolute pinnacle of summer decadence.

Orange Creamsicle Cookies

There is nothing more summery than a popsicle and this giant orange flavored sugar cookie stuffed with vanilla buttercream then topped with a white chocolate drizzle tastes exactly like those creamsicle popsicles that childhood dreams are made of.

Almond Joy Cookies

Almond Joy Cookies are packed with rich mini chocolate chips and shredded coconut, that are incredibly easy to make with only four simple ingredients, making them the perfect easy treat for a lazy summer afternoon.

Coconut Cream Pie Cookies

Coconut is always and forever a summer flavor in my opinion. That’s why this cookie with a light graham cracker base topped with a thick coconut buttercream frosting, whipped topping, and finally toasted coconut is a must on our summer baking list.

Peaches and Cream Cookies

These scream SUMMER. With a graham cracker cookie base, peach buttercream, whipped topping, and a fresh peach slice on top, these cookies are a delightful treat that will impress your guests at any summer gathering.

Lemon Blueberry Cookies

Hello, sunshine! These lemon blueberry cookies are the ultimate pick-me-up! The perfect marriage of citrus and blueberry, they are beautifully packed with the perfect summertime color and flavor.

Subway Raspberry Cheesecake Cookies

These cookies are creamy, frutiy and quick to make. So feel free to pick up Subway for your picnic dinner, just don’t bother grabbing their cookies – you can make a better version at home.

Blueberry Cheesecake Cookies

All the flavors you love about cheesecake packed into delicious graham cracker cookie topped with cheesecake frosting and a dollop of blueberries. BRB I think I might start my summer baking with this one.

Rocky Road Cookies

Based on an American ice cream favorite, these fudgy chocolate cookies marbled with chocolate, marshmallows and almonds…OH MY, you are going to LOVE these cookies!

Avalanche Cookies

Okay, so the name doesn’t sound all that summery, but hear me out. These cookies are easyyyy no bake rice krispy cookies that are full of peanut butter and white chocolate flavor, filled with marshmallows, chopped milk chocolate, and topped with sea salt! Avalanche warning: these may be your summer go-to’s.

Key Lime Pie Cookies

Most pies feel like they belong in November. But not key lime pie – it is a summer flavor through and through. Which is why I think my key lime pie cookies deserve a place on your picnic table this year. Delicious graham cracker cookies, topped with a sweet and tart key lime topping, these Crumbl Copycats contain all the goodness of key lime pie in cookie form.

Crumbl Raspberry Cheesecake Cookies

Nothing makes me happier than standing at a raspberry bush and eating to my heart’s content. So this summer we’re paying tribute to my favorite fruit with a super soft, crumbl copycat with a thick graham cracker cookie base, smooth, creamy cheesecake frosting and of course a raspberry drizzle.

Salted Caramel Toffee Cookies

Sweet + salty, these are a summertime must. Full of delicious white chocolate chips, crushed pretzels, and crunchy toffee bits you’re going to wish you doubled the batch.

Latest Posts:

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

The post Summer Cookies Recipes 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.