These Cookies and Cream Cookies are everything you love about the classic combo in chewy cookie form! They’re made with Oreo cookie chunks, white chocolate chips, and a basic cookie base for a fun twist on the iconic duo. 

Want more cookies and cream combos? You’ll love this Homemade Cookies’ n’ Cream Ice Cream with Nutella Swirl, Oreo Ice Cream Cake, and No Churn Oreo Ice Cream Cupcakes!

This Cookies and Cream Cookies recipe uses my Mom’s Chocolate Chip Cookie recipe as a base, which provides the perfect crisp chewy cookies!

Then, I mixed in white chocolate chips and chopped Oreos for that cookies and cream flavor. 

These cookies are ready in less than 30 minutes and hold up well, so they’re great for holiday trays or packing for your kids’ lunches!

Serve with a big old glass of milk for the most delicious cookies that are guaranteed to disappear in minutes. 

Why we love these Cookies and Cream Cookies:

• No chilling required: There is no need to chill the dough for this recipe! You can make the entire recipe in less than 30 minutes flat. 
• Cookies and cream flavor: If you love the flavor of the Oreo cookie bars or cookies and cream ice cream, you’ll love these cookies!
• Make-ahead friendly: You can prep cookie dough balls ahead of time (store them in the refrigerator or freezer!) and pop them in the oven for Cookies and Cream Cookies on demand.

Ingredients for white chocolate Oreo cookies:

• Unsalted butter: I like to use unsalted butter to control the salt levels in this recipe, but you can use salted butter and omit the salt if needed!
• Brown sugar: Provides a rich flavor and helps keep the cookies chewy! Light or dark brown sugar will work depending on how much caramel flavor you like. 
• Granulated sugar: Adds sweetness and produces crisp edges. 
• Eggs: Binds the ingredients together and add structure. 
• Vanilla extract: Adds a depth of flavor.
• All-purpose flour: Provides structure and keeps the cookies tender.
• Baking soda: The leavening agent that helps the cookies to rise slightly. 
• White chocolate chips: Any type of high-quality white chocolate chips will work for this recipe!
• Oreos (chopped): Chopped Oreos add crunch and that classic cookies-and-cream flavor! Stick to regular Oreos for this recipe. 

How to make Cookies and Cream Cookies:

These cookies are practically painless to make and always come out perfect! Make sure to check the recipe card for the full list of instructions.

• Cream the butter and sugars together until light and fluffy.
• Beat the eggs and vanilla at high speed until smooth.

• Mix in the flour, salt, and baking soda until combined.
• Stir in the white chocolate chips and chopped Oreos.

How to store baked cookies: 

Store the cookies in an airtight container at room temperature to keep them fresh and chewy for up to one week. You can also freeze cookies for 4-6 months.

If you want to warm them up, pop them in the microwave for a few seconds!

Make-ahead option:

Make the dough as directed in the recipe and scoop it onto a baking sheet. Pop the sheet in the freezer to let the dough firm up before transferring it to a freezer bag or airtight container.

You can bake straight from frozen, adding just a few minutes to the baking time!

More cookie recipes you’ll love:

• Oatmeal Cranberry Cookies — perfectly chewy!
• Double Chocolate Chip Cookies — for those who can’t get enough!
• Soft Peanut Butter Cookies — for the peanut butter lovers.
• Chocolate Crinkle Cookies –a personal favorite!

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Cookies and Cream Cookies

These Cookies and Cream Cookies are a fun twist on a classic pairing, packed with chunks of Oreos and creamy white chocolate chips. Ready in less than 30 minutes!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 9 minutes minutes

Total Time 24 minutes minutes

Servings 24 cookies

Calories 317cal

Author Ashley Fehr

Ingredients

• 1¼ cup unsalted butter
• 1 cup lightly packed brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 3 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1½ cups white chocolate chips
• 1½ cups chopped Oreos

US Customary – Metric

Instructions

• Preheat oven 350℉.
• With an electric mixer on medium speed, cream together butter and sugars until light and fluffy.
• Add in eggs and vanilla and beat until smooth.
• Add flour, salt, and baking soda and beat on low speed until combined. Stir in chocolate chips and chopped Oreos.
• Roll cookie dough into 1½" balls and place about 2" apart on a baking sheet lined with parchment paper. Bake for 8-10 (the exact time will vary depending on the size) minutes until just starting to brown at the edges (don't overbake!).
• Allow to cool for at least 10 minutes before removing from the pan.

Video

Nutrition

Calories: 317cal | Carbohydrates: 42g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 293mg | Potassium: 88mg | Sugar: 27g | Vitamin A: 320IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1.7mg

The post Cookies and Cream Cookies appeared first on The Recipe Rebel.

We all love a dolled up cookie around Christmas time, right? Chocolate Peppermint Icebox Cookies, Chocolate Crinkle Cookies, and Millionaire Shortbread I’ve got it all!

But sometimes the best way to satisfy a cookie craving is to keep it simple. Enter these classic Snickerdoodle cookies!

Snickerdoodles bring cookie baking back to the basics with a simple list of ingredients and just one bowl. The result is soft, thick, chewy, and perfectly sweet cookies that are coated in cinnamon and sugar and ready in just 25 minutes.

Snickerdoodle Ingredients:

• Unsalted Butter: bring the butter to room temperature so it mixes easily with the sugars.
• Granulated Sugar and Brown Sugar: Snickerdoodles utilize both sugars to add sweetness but the addition of brown sugar provides more moisture for a softer, chewier texture.
• All-Purpose Flour: for the best results, I recommend weighing your flour so you don’t have too much or too little. You can also lightly fluff and scoop it into the measuring cup with a spoon so it doesn’t get too packed in.
• Cream of Tartar: one of the key ingredients that sets Snickerdoodle cookies apart from classic sugar cookies. The cream of tartar gives the cookies an extra chewy texture and adds a subtle tangy flavor.
• Granulated Sugar and Cinnamon: coats the cookie dough balls before the baked for the signature Snickerdoodle finish.

How to make easy Snickerdoodle cookies

This simple and easy Snickerdoodle cooke recipe comes together in a total of 25 minutes! Check the recipe card for detailed instructions.

1. Combine all ingredients: You’ll beat together the wet ingredients, then mix in the dry ingredients directly.
2. Roll cookie dough into balls.
3. Roll them in the cinnamon sugar mixture.
4. Bake: Place the dough balls on two baking sheets lined with parchment paper (12 on each sheet), and bake. They should be slightly puffed but not browned and no longer gooey in the middle!

Tips and tricks for Snickerdoodle cookies

• Line the baking sheet. I always line the baking sheet with parchment paper before baking the cookies. This makes for easier cleanup and
• Weigh the flour. This recipe yields a thick cookie that is still soft. The best way to get the perfect chewy Snickerdoodle texture is to weigh the flour so you get exactly the right amount. Too much flour and you’ll get a dry, crumbly cookie.
• If you accidentally add too much flour and the dough is to dry to roll into balls, don’t worry! You can work in 1 teaspoon of oil at a time until the dough is moist enough that it can be rolled into balls.
• For a thinner Snickerdoodle, you can use 1 ¾ cups of flour instead of the full 2 cups.

See my full list of cookie FAQs below the recipe card.

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The Best Snickerdoodle recipe

This really is The Best Snickerdoodle Recipe! Classic sugar cookie dough is made into Snickerdoodle cookies with the addition of brown sugar and cream of tartar. The result is a big batch of soft, thick, and chewy cinnamon sugar cookies that are guaranteed to be a hit at any party!

Course Dessert

Cuisine American, canadian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 24 cookies

Calories 113cal

Author Ashley Fehr

Ingredients

• ½ cup unsalted butter (room temperature)
• ½ cup granulated sugar (100 grams)
• ½ cup brown sugar (100 grams)
• 1 large egg
• 1 teaspoon vanilla
• 2 cups all purpose flour, fluffed and levelled* (260 grams)
• 1 teaspoon cream of tartar
• ½ teaspoon baking soda

Cinnamon Sugar

• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
• In a large bowl, beat butter and sugars with an electric mixer on high until light and creamy (about 2-3 minutes).
• Add egg and vanilla and beat until combined.
• Add flour (be sure to fluff it or weigh it!), cream of tartar and baking soda and beat on medium speed until combined, scraping down the sides as necessary.
• In a small bowl, combine the sugar and cinnamon for the Cinnamon Sugar.
• Roll cookie dough into 1" balls and roll in cinnamon sugar. Place 12 on each baking sheet.
• Bake for 9-10 minutes, until slightly puffed but not browned, they may have a slight sheen but not be gooey in the middle. Remove from the oven and allow to cool on the baking sheet for 10 minutes before removing to a cooling rack.

Video

Notes

*These Snickerdoodles have just the perfect amount of flour that yields a thick cookie that is still soft. Therefore, it is very important to either weigh the flour (the best method!) or lightly fluff and scoop the flour into the measuring cup with a spoon. If you accidentally overdo it and your dough is too dry to roll, work in 1 teaspoon of oil at a time until you can just roll it into balls.

*For a thinner Snickerdoodle, use 1 ¾ cup flour instead of the full 2 cups

Notes:

• Line the baking sheet. I always line the baking sheet with parchment paper before baking the cookies. This makes for easier cleanup and
• If you accidentally add too much flour and the dough is to dry to roll into balls, don’t worry! You can work in 1 teaspoon of oil at a time until the dough is moist enough that it can be rolled into balls.

 

Storage:

If we’re not going to eat our cookies within a few days, I like to store them in the freezer to keep them fresh.
They will last about 1 week at room temperature or 3 months in the freezer.

Nutrition

Calories: 113cal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 28mg | Potassium: 42mg | Fiber: 1g | Sugar: 10g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

The post The Best Snickerdoodle Recipe appeared first on The Recipe Rebel.

These Apple Crisp Cookies are packed with chunks of fresh apple, topped with a brown sugar cinnamon streusel, and finished with a maple glaze. You get all the flavors of an apple crisp in one chewy cookie!

If you’re a sucker for an apple crisp dessert like me, check out these Apple Crisp Cheesecakes, Overnight Apple Crisp French Toast, and Baked Maple Glazed Apple Crisp Doughnuts (Donuts)!

These Apple Crisp Cookies are like a homemade apple crisp in cookie form! 

They’re made with a brown sugar cookie base packed with fresh apples, topped with streusel, and finished with a maple glaze. 

With some basic ingredients, you can make these chewy, fall-inspired cookies that taste better than anything you can buy at the store. 

The hardest part about this recipe is waiting for the cookie dough to chill in the fridge!

Why we love these Apple Crisp Cookies:

• Easy: This recipe comes together in 20 minutes and uses basic pantry staples you probably have in your kitchen right now!
• Flavors of fall: Tart apples, cinnamon sugar streusel, and maple are the classic flavors of fall that make you feel warm and cozy as soon as you take a bite. 
• Make-ahead friendly: You can freeze the unbaked cookie dough balls for months, so you can enjoy them whenever those fall cravings strike!

Ingredients for Apple Crisp Cookies:

• Butter: gives us the perfect crisp chewy texture.
• Brown sugar: Adds a warm caramel flavor and sweetness. You’ll also need it for the streusel topping! Dark or light brown sugar will work.
• Granulated sugar: Adds the right amount of sweetness while helping the cookies spread into perfectly round, slightly crispy edges. It also helps sweeten the streusel topping!
• Vanilla: Adds a depth of flavor. 
• Eggs: These act as a binder and give those cookies that perfect chewy texture we all love.
• Flour: Helps create the dough and the streusel topping. 
• Baking soda: Helps the cookies spread out and rise slightly!
• Apple: Granny Smith apples have the perfect tart flavor that is balanced by the sweetness in these cookies.
• Cinnamon: The warm, cozy spice that pairs perfectly with apples and streusel!
• Rolled oats: These add texture to the streusel, making it chewy and hearty.
• Maple glaze: This is a mixture of powdered sugar and maple syrup. I recommend pure maple syrup for the best flavor!

How to make Apple Crisp Cookies:

All it takes is 20 minutes to make a batch of these chewy apples cookies! Check out the recipe card for the full list of recipe instructions.

• ​Cream together softened butter and sugars. Add eggs and vanilla, mixing until smooth.
• Add dry ingredients into the wet ingredients.

• Mix in the chopped apples and chill.
• Combine cold butter, sugars, cinnamon, flour, and oats. Use your fingers or a pastry cutter to make it crumbly. Roll the cookie dough and top with streusel before baking.

Variations and Substitutions

• Walnuts or pecans: Swap the apple chunks for chopped nuts like walnuts or pecans to add a crunchy texture and extra flavor to the cookie.
• Maple glaze alternative: If you’re not a fan of maple, you can make a vanilla glaze instead. Just mix powdered sugar with a splash of milk and a drop of vanilla extract for a more subtle flavor.

How to store Apple Crisp Cookies:

Store the cookies in an airtight container at room temperature for up to one day, or refrigerate them for up to one week.

For longer storage, you can freeze the cookies for up to three months.

Make-ahead option:

Making these maple glazed Apple Cookies ahead of time is super easy!

You can prepare the cookie dough and store it in the fridge for up to 24 hours. Just cover the bowl with plastic wrap and let it chill until you’re ready to bake.

You can also scoop the dough into balls and freeze them. Just place the dough balls on a baking sheet, flash-freeze them for about 30 minutes, then transfer them to a freezer bag.

When you’re ready to bake, pop them right onto a baking sheet and bake as usual. No need to thaw!

More apple recipes you’ll love:

• Apple Fritter Cake — serve this one warm from the oven!
• Easy Apple Crisp — you can’t beat this crispy streusel
• Apple Coffee Cake with Crumb Topping Recipe — breakfast or dessert?
• Apple Upside Down Cake — don’t forget the vanilla ice cream!

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Maple Glazed Apple Crisp Cookies

These maple glazed Apple Crisp Cookies combine soft cookie dough with fresh apple chunks, topped with a brown sugar oat streusel and drizzled with a sweet maple glaze.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Chilling time: 1 hour hour

Total Time 1 hour hour 28 minutes minutes

Servings 36 cookies

Calories 187cal

Author Ashley Fehr

Ingredients

• 1¼ cups butter room temperature
• 1 cup brown sugar
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 2 large eggs
• 3¼ cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 medium apple, peeled and finely chopped (about 1 ¾ cups of apple)

Streusel

• ¼ cup butter, cold
• ¼ cup brown sugar
• ¼ cup granulated sugar
• ½ teaspoon cinnamon
• ¼ cup flour
• ⅓ cup rolled oats

Glaze

• ½ cup powdered icing sugar
• 2-3 tablespoons maple syrup

US Customary – Metric

Instructions

• In a large bowl with an electric mixer, cream together butter and sugar until light and fluffy. Add the eggs and vanilla and beat until smooth.
• Add the flour, salt, and baking soda and beat just until combined.
• Dry chopped apples on a paper towel to remove excess moisture. Add apples and mix until just combined.
• Cover with plastic wrap and refrigerate 1 hour (I find the juices from the apples makes the dough a bit stickier than normal — the chilling helps with this).

Streusel

• While your cookie dough is chilling, make the streusel. Combine butter, brown sugar, granulated sugar, cinnamon, flour and oats with a pastry cutter (or your fingers!) until crumbly. Set aside until needed.
• Preheat the oven to 350℉ and line baking sheets with parchment paper.
• Roll cookie dough into 1″ balls and dip in streusel, pressing the streusel into the top of the cookie with your fingers if needed (you only want the streusel on the top half).
• Place on a baking sheet 2″ apart and bake for 8-9 minutes, until edges are just golden and centers are set. Refrigerate any extra pans of cookies that are waiting to be baked. Cookies will be slightly puffed but will sink down as they cool.

Glaze

• Combine powdered icing sugar and just enough maple syrup to make a smooth glaze. Drizzle over cookies and allow to cool until set (the glaze will firm up nicely so the cookies can be stacked).

Video

Notes

Ingredients and Substitutions:

Apples: you can omit the apples for a coffee cake type cookie. 

Cinnamon and spices: you can add an additional ½ teaspoon cinnamon to the cookie dough, or a pinch of nutmeg, ginger or allspice for extra spice.

Storage:

These cookies can be store at room temperature for 1 day, in the fridge for 1 week or in the freezer for 3 months. Keep in mind that the streusel may become less crisp in the fridge.

 

Nutrition

Calories: 187cal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 173mg | Potassium: 38mg | Fiber: 1g | Sugar: 17g | Vitamin A: 252IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

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These mini Monster Cookie Cheesecakes have a creamy cheesecake layer and peanut butter oat crust and are adorned with chocolatey M&Ms! They’re naturally gluten-free, kid-friendly, and perfect for sharing.

Cheesecake and candy are a match made in heaven! Check out my other candy-laden cheesecake recipes like No Bake Peanut Butter Cup Cheesecake, No Bake Cadbury Creme Egg Cheesecake, and Snickers Cheesecake Cake, or try these Cake Pops for a fun party treat!

These Monster Cookie Cheesecakes are the perfect easy treat for any occasion! They come together super quickly and bake in a fraction of the time as regular cheesecake. 

These cheesecakes start with a peanut butter, brown sugar, and oat crust, which makes them gluten-free!

They’re topped off with cheesecake filling and some M&Ms for that classic monster cookie feel.

Why we love this Monster Cookie Cheesecake recipe:

• Gluten-free: Everyone can enjoy them without worrying about restrictions!
• Creamy and crunchy: The creamy cheesecake and crunchy cookie base make the perfect combination.
• Freezer-friendly: You can whip these up and store them in the freezer, so you’ll always have a quick treat on hand for parties or simply enjoying!

Ingredients for Mini Monster Cookie Cheesecakes:

• Monster cookie crust: I use peanut butter, brown sugar, one egg, and quick oats to create the monster cookie crust. Make sure you’re using certified gluten-free oats for a 100% gluten-free dessert if needed.
• Egg: Helps bind the cheesecake mixture together. 
• Cream cheese: Make sure to use full-fat cream cheese for the best flavor! 
• Granulated sugar: Adds sweetness. 
• Vanilla extract: Adds a depth of flavor. 
• Mini M&M’s: These wouldn’t be monster cheesecakes without them!

How to make Monster Cookie Cheesecake:

These mini cheesecakes are so much easier than making a whole cheesecake! For the full list of recipe instructions, scroll down to the recipe card.

• Mix peanut butter, brown sugar, egg, and oats for cookie dough, then press into muffin liners.
• Bake cookie base until mostly dry.

• In the bowl of a stand mixer, beat cream cheese until smooth. Then, add sugar, vanilla, and egg and beat to combine.
• Divide cheesecake batter over cookie bases.

• Crumble the remaining crust on top of the cheesecake layer and sprinkle with M&M’s.
• Bake until the cheesecake is set and the cookie dough is golden.

Variations and Substitutions

• You can swap the peanut butter for almond butter for a different flavor.
• Substitute the M&Ms with other candies like Reese’s Pieces or chopped Snickers for a fun twist! You could even do mini chocolate chips if you don’t have M&Ms. 
• Drizzle chocolate or caramel sauce on top for an extra indulgent touch.

How to store Monster Cookie Cheesecakes:

Store the cheesecakes in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. 

Make sure to flash freeze them on a baking sheet first, then add them to an airtight container or freezer bag. Let the cheesecakes thaw in the fridge before eating!

More mini cheesecake recipes:

• Easy Cheesecake Cupcakes Recipe — a classic you can top any way you like!
• Apple Crisp Cheesecakes — a must have for fall baking.
• Blueberry Cheesecake Ice Cream Cupcakes — perfect for warmer weather!
• Light Chocolate Cheesecakes — with a surprise ingredient

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Monster Cookie Cheesecakes

These Monster Cookie Cheesecakes combine a gluten-free peanut butter oatmeal cookie base and a creamy cheesecake layer and are topped with mini M&M's. A perfect treat for parties or just because!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 cheesecakes

Calories 211cal

Author Ashley Fehr

Ingredients

Cookie base:

• ½ cup creamy peanut butter
• ½ cup packed brown sugar
• 1 large egg
• 1 cup quick oats certified gluten free if necessary

Cheesecake:

• 8 oz cream cheese (1 250 gram package) room temperature
• ¼ cup granulated sugar
• 1 teaspoon vanilla
• 1 large egg
• ¼ cup mini M&M’s

US Customary – Metric

Instructions

• Preheat oven to 350 degrees and line a muffin pan with 12 liners.
• For the cookie base, in a medium bowl, stir together all of the ingredients until completely combined. Press 1 tablespoon of cookie dough into the bottom of each liner.
• Bake for 5-7 minutes, until mostly dry on top.
• For the cheesecake, beat cream cheese until smooth. Add in sugar, vanilla and egg and beat until completely smooth.
• Remove muffin pan from the oven divide your cheesecake batter between your 12 crusts. Crumble remaining cookie dough over top and sprinkle with M&M's.
• Bake for 12-15 minutes, until cheesecake is just set and cookie dough is light golden brown.
• Remove from the pan and allow to cool for 10 minutes before removing liners. Chill for several hours before serving. Store in an airtight container in the fridge or freeze for up to 3 months.

Video

Nutrition

Calories: 211cal | Carbohydrates: 25g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 130mg | Potassium: 154mg | Fiber: 1g | Sugar: 18g | Vitamin A: 154IU | Vitamin C: 0.03mg | Calcium: 53mg | Iron: 1mg

The post Mini Monster Cookie Cheesecakes appeared first on The Recipe Rebel.

The perfect Double Chocolate Cookies are crisp and chewy on the edges and intensely fudgy through the inside.

As I’ve mentioned before, my mom was one to find the perfect version of a recipe and stick with that for years (like these Oatmeal Peanut Butter Chocolate Chip Cookies or my Mom’s Chocolate Chip Cookies).

These are the perfect Double Chocolate Cookies.

I know there are bloggers who might refrain from making claims like that because, “I haven’t tried all the double chocolate cookies in the world!”

Not me.

Not when it comes to cookies like these. I don’t need to try all the double chocolate cookies in the world to know that these are perfection.

Ingredients needed for Double Chocolate Cookies:

• Unsalted Butter: I usually use unsalted butter as there is quite a bit of added salt in this recipe. If you use salted butter, you may want to cut the added salt in half.
• Sugar: granulated sugar creamed with the butter gives us the perfect chewy cookie that is evenly sweet.
• Vanilla: that something that you can never put your finger on but you’d miss it if it was gone!
• Eggs: large eggs at room temperature — if you use smaller or larger eggs you risk have cookies that are thinner or cakier.
• Flour: I usually use all purpose flour in this recipe, but you can actually use part or all whole wheat flour as well (I’ve done it plenty, and no one will know!). To make these gluten-free, use gluten-free oat flour instead.
• Baking Soda: gives us a chewy cookie that’s not too hard and not too fluffy.
• Cocoa powder: gives us that rich, dark chocolate flavor.
• Salt: there’s a noticeable amount of salt in this recipe (i.e., you will taste it) but it balances out the sweetness and really makes for the perfect cookie.
• Chocolate Chips: use any kind you like!

How to make Mom’s Double Chocolate Cookies:

Here is a quick overview with some step by step photos! See the detailed recipe down in the recipe card.

1. Cream together butter and sugar — this can take about 3-4 minutes.
2. Add eggs and vanilla — beat just until combined.
3. Add dry ingredients — your dough should hold together but not be overly sticky.
4. Stir in chocolate chips and bake

Tips and Tricks:

Here are my BEST tips for making the best double chocolate cookies:

Don’t overbake:

The trick with these cookies, and pretty much all cookies, is not to overbake them.

You’re better off taking them out of the oven while the centers are still a tiny bit glossy than to overbake them. Keep a close eye on the first pan and figure out the best time for your size of cookies.

Even if you take them out of the oven before they are 100% set, they are sitting on a pan that is still 350 degrees! They will continue to cook slightly and set beautifully, and sink down into the most fudgy chocolate cookie you’ve ever had. If you overbake them, they do not sink down and will stay puffed and be dry.

Don’t warm your butter:

If your butter is too warm, your dough may be sticky and you might be tempted to add more flour, making a dry and puffy cookie.

Instead, if you find your cookie dough too sticky to roll, place in the fridge for 30-60 minutes

Fluff your flour:

Too much flour will create a thick, dry cookie.

I always weigh my flour, but if you don’t have a kitchen scale, just make sure you fluff your flour and spoon it into your measuring cup (rather than scooping with your measuring cup).

More chocolate cookies you’ll love!

• Try my Mom’s Chocolate Chip Cookies next — they’re a hit with all who try them!
• Try these Chocolate Crinkle Cookies — they’re seriously fudgy and not just for the holidays!
• These Peanut Butter Oatmeal Chocolate Chip Cookies are another of my mom’s favorites — and mine, too!
• Oatmeal Chocolate Chip Cookies are perfectly chewy and hard to beat!

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Mom’s Double Chocolate Cookies

The perfect double chocolate cookies — rich, chocolately, chewy and never fluffy! Plus no chilling!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 23 minutes minutes

Servings 24 cookies

Calories 175cal

Author Ashley Fehr

Ingredients

• 1 cup unsalted butter (room temperature)
• 2 cups granulated sugar (400 grams)
• 2 teaspoons vanilla
• 2 large eggs (room temperature)
• 2¼ cups flour (293 grams)
• ¾ cup unsweetened cocoa powder (68 grams)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups chocolate chips

US Customary – Metric

Instructions

• Preheat the oven to 350°F. Line 2 or 3 baking sheets with parchment paper.
• With an electric mixer, cream together the butter and sugar, about 3 to 4 minutes, until smooth.
• Add the eggs and vanilla and beat until combined.
• Add the flour, cocoa, baking soda, and salt and mix, until a dough forms. (It should hold together easily but not be too sticky.) Stir in the chocolate chips.
• Roll the dough into 1-2″ balls and place them 2″ apart on the prepared baking sheets. (You can make larger cookies, but you’ll need to place fewer on a pan and bake them a little longer.)
• Bake for 8 to 10 minutes, until the edges are set and the centers are just a tiny bit glossy. (They will set on the hot pan as they cool.)
• Let the cookies cool on the baking sheet for at least 10 minutes before removing them from the pan to cool completely.

Video

Nutrition

Calories: 175cal | Carbohydrates: 24g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 150mg | Potassium: 40mg | Fiber: 1g | Sugar: 17g | Vitamin A: 195IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.8mg

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These No Bake Christmas Tree Cookies are an easy no bake Christmas cookie that the whole family loves! Made with just a few ingredients and fun to decorate with the kids.

You might also like these 35+ Easy Christmas Treats (no bake!), 31 Best Christmas Cookies Recipes or these Christmas Desserts!

I love these No-Bake Christmas Tree Cookies because they take 30 minutes to make, use basic ingredients, and are perfect for the holiday season!

No-bake cookies are some of my favorite cookies to make when I need a quick make-ahead dessert, or I want to free up the oven for other things, especially during Christmas time.

I start off with a mixture of butter, milk, vanilla or mint extract, and shredded coconut. This base forms a moldable dough that I form into mini Christmas trees!

Then, I dip them in a mixture of melted white chocolate, cream, and butter for a snow-like effect! I also added mini M&Ms on the outside to mimic ornaments on a tree, but this is completely optional. 

No-Bake Christmas Tree Cookie Ingredients:

• Butter: We’re melting this to create the no-bake cookie dough. Use regular unsalted butter for this recipe!
• Powdered icing sugar: Adds sweetness and thickens up the dough since it’s powdery, similar to how flour adds structure to regular cookies!
• Milk: Thins the cookie mixture and adds creaminess. 
• Shredded coconut: This provides texture and gives the cookies a slight coconut flavor, but it’s not too overpowering! Use unsweetened shredded coconut since the sugar already adds some sweetness. 
• Mint extract: This is totally optional, but I love the flavor it adds! You can also use vanilla extract or almond extract if you’re not a fan of mint. 
• Green food coloring: Gives our trees that classic green color! You can use powdered, liquid, or gel food coloring. 
• White chocolate chips: This is melted to create the “snow” on top of the Christmas trees! You can use chips, chopped, or melting wafers for this recipe.
• Cream: Adds a velvety smooth texture to the white chocolate mixture. 
• Mini M&Ms: These act as the ornaments for our trees! However, you can leave them off if you like or add something fun like sprinkles.

How to make the perfect holiday cookies:

Below are step by step photos for making these cookies. The detailed instructions are down in the recipe card at the bottom of the page!

• Melt butter. Add in powdered sugar and milk. 
• Stir in coconut, vanilla/mint, and green food coloring.

• Mix until a dough forms.
• Shape dough into balls and then into tree shapes.

• Dip the frozen trees in the melted chocolate.
• Add M&Ms.

How to store these tasty Christmas Cookies:

I recommend storing these cookies in an airtight container in the fridge for up to one week. You can eat them straight from the fridge or let them warm up for a few minutes at room temperature!

Can I freeze these cookies?

Absolutely! I recommend making the recipe as directed and flash-freezing the cookies for 1-2 hours before adding them to an airtight container for up to 3 months. 

More Christmas cookies you’ll love:

• Peppermint Bark — another simple no bake treat
• Christmas Sugar Cookies — fun for cutting out and decorating!
• The Best Snickerdoodle Recipe — the smell is amazing!
• Soft Molasses Cookies Recipe — perfectly soft and spiced.

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No-Bake Christmas Tree Cookies

No-Bake Christmas Tree Cookies: SO easy, just a few ingredients! Perfect for decorating with the kids.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 24 cookies

Calories 163cal

Author Ashley Fehr

Ingredients

• ½ cup butter
• 2 cups powdered icing sugar
• 2 tbsp milk
• 3 cups shredded coconut (unsweetened is best)
• 1 teaspoon mint extract (optional)
• green food coloring
• ¾ cup white chocolate chips (or 100 grams chopped white chocolate or vanilla melting wafers)
• 2 tablespoons heavy cream
• 1 teaspoon butter
• mini M&Ms

US Customary – Metric

Instructions

• In a large pot (or in the microwave), melt butter. Remove from heat.
• Stir in powdered sugar and milk. Stir in coconut, vanilla/mint and enough food coloring to make the mixture green.
• Shape into small balls (you might have to squeeze it to get it to stick), and using the tips of your fingers gently squeeze one side of the ball until it takes on a cone shape. It might take a few tries to get them how you like them, but if the mixture gets too cool to work with you can always heat on low a minute or 2.
• If you see any later you want to reshape, they are easily reshaped at room temperature.
• Place cookies uncovered on a baking sheet to set in the freezer for 45 minutes to 1 hour.
• In a small pot, melt chocolate, 2 tablespoons cream and 1 teaspoon butter over low heat, stirring, until smooth. Dip the tops of the cookies in the white chocolate to look like snow. Add mini M&M's if desired.
• Set in the fridge or freezer to set before storing in an air tight container.

Video

Notes

Ingredients and Substitutions:

• Butter: I have not tried substituting this with anything other than dairy-free margarine, which works just fine.
• Powdered sugar: these cookies are pretty sweet, but we like them. If you prefer less sweet desserts, you could try substituting about ½ cup of the powdered sugar for a no-bake safe unsweetened option, like almond or oat flour — although I have not tested the recipe this way.
• Coconut: I highly recommend unsweetened coconut for this recipe so they are not overpoweringly sweet.
• Mint: we love using mint in this recipe as it adds great flavor.
• White chocolate: you can use chips, chopped, or melting wafers here. If you don’t like white chocolate, look for white vanilla melting wafers.

 

Nutrition

Calories: 163cal | Carbohydrates: 19g | Protein: 1g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 68mg | Potassium: 58mg | Fiber: 1g | Sugar: 18g | Vitamin A: 129IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0.2mg

Recipe from Company’s Coming for Christmas cookbook.

The post No-Bake Christmas Tree Cookies appeared first on The Recipe Rebel.

Chocolate Peanut Butter Cookie Cups, or more affectionately known as Fudge Puddles, are made with a peanut butter cookie dough base and a fudgy center made of chocolate chips and condensed milk. It’s an easy dessert for curbing those peanut butter chocolate cravings or for enjoying during the holiday season!

If you love peanut butter recipes, you’ll love Peanut Butter Balls, No Bake Peanut Butter Chocolate Bars, and Peanut Butter Chocolate Chip Cookies!

My Grandma’s Fudge Puddles hold a special place in my heart. They have that same nostalgic peanut butter flavor as my Peanut Butter Cookies, but with a fudgy chocolate center! 

I make a homemade peanut butter cookie dough base with creamy peanut butter and a chocolate fudge layer that fills the center. These cups are super simple to make and perfect for parties, holidays, or any time in between!

Why we love these fudge peanut butter cups:

• Nostalgic: This is my grandma’s recipe, so you know it’s filled with love and memories of the good old days. 
• Easy: The base for the cups is a basic peanut butter cookie dough, and the fudgy center contains only 2 ingredients, most of which you probably already have in your pantry!
• Freezer-friendly: I love making a huge batch of these and freezing them whenever I have a peanut butter chocolate craving!

Chocolate Peanut Butter Cookie Cups Ingredients:

You only need a few basic ingredients to make these delicious Fudge Puddles! Check out the recipe card for ingredient substitutions. 

• Butter: I use room temperature unsalted butter to give the cookie cups flavor. 
• Peanut butter: Make sure you use smooth peanut butter like Jif or Skippy and not natural peanut butter, as it doesn’t have the best texture for cookie dough. 
• Sugars: I use a blend of white and brown sugar to provide the perfect balance of crispness and chewiness. You can use light or dark brown sugar, depending on how much flavor you want to add!
• Egg: This is the binder for the dough and helps the cookie stay together during baking.
• Flour: All-purpose flour creates a tender crumb for the cups and gives them a nice texture. 
• Baking soda: This is a leavening agent that helps the dough rise when baked. 
• Salt: Balances out the sweetness.
• Chocolate chips: I use semi-sweet chocolate chips, but you can use milk chocolate or dark chocolate chips if you like!
• Condensed milk: When combined with the melty chocolate chips, it forms a thick fudge-like consistency that fills the center of the peanut butter cups. 

How to make these easy Peanut Butter Cookie Cups:

My grandma’s Fudge Puddles couldn’t be easier to make! For detailed instructions, scroll down to the recipe card. 

• Cream butter, peanut butter, and sugars.
• Beat in the egg. 

• Add flour, baking soda, and salt. 
• Bake and indent the warm dough with a round object to make a well.

• Pipe the fudge mixture into each of the peanut butter cups.
• Chill before serving.

Variations and Substitutions

• If you’re making these for a holiday party, add some festive sprinkles on top!
• Instead of a chocolate filling, you can use peanut butter chips and make a peanut butter filling for those peanut butter lovers in your life!
• For a little crunch, add some crushed nuts on top, like chopped pecans, walnuts, or even pistachios!

How to store chocolate-filled peanut butter cups

Store the cups in an airtight container at room temperature for 2-3 days.

Can I freeze these fudge cups?

Yes! Once your cups have set and cooled, pop them into an airtight container and freeze for up to 3 months. When you’re ready to eat them, let them sit at room temperature for up to 1 hour.

Can I make the dough ahead of time?

Absolutely! I suggest making the dough as instructed, portioning out a tablespoon of dough onto a baking sheet, and flash-freezing them. The cookie dough balls will last in an airtight container in the freezer for up to 3 months. When you’re ready to bake, let the dough thaw completely in the fridge, add it to the mini muffin pan, and bake as directed.

More peanut butter chocolate recipes you’ll love:

• Peanut Butter Turtle Thumbprint Cookies — perfect for a holiday cookie exchange!
• Peanut Butter Oatmeal Chocolate Chip Cookies — one of our favorites for lunch boxes.
• Chocolate Peanut Butter Pretzel Candies — love that sweet and salty crunch!

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Fudge Puddles

Chocolate Peanut Butter Cookie Cups, or more affectionately known as Fudge Puddles, are made with a peanut butter cookie dough base and a fudgy center made of chocolate chips and condensed milk.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 36 servings

Calories 139cal

Author Ashley Fehr

Ingredients

Cookie cups

• ½ cup butter (room temperature)
• ½ cup smooth peanut butter (not natural)
• ½ cup granulated sugar
• ½ cup light brown sugar (lightly packed)
• 1 egg
• 1½ cups flour (all purpose or whole wheat)
• ¾ teaspoon baking soda
• ½ tsp salt

Filling

• 2 cups semisweet chocolate chips
• 1 can sweetened condensed milk

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and spray a mini muffin pan with non-stick spray (if using a non-stick pan, you can get away without spraying).
• With an electric mixer, cream together butter, peanut butter and sugars. Beat in egg until combined.
• Add flour, baking soda and salt and beat just until combined.
• Drop about 1 tablespoon of dough into mini muffin pans (or you can use regular pans and just make them twice as big!) — I get roughly 36.
• Bake for 12-14 minutes until the center is set and not gooey. Remove from the oven and use a small, round object to make an indent in the center while still warm (I used the back of a 1 tbsp cookie scoop, and it worked wonderfully!).
• Let cool for 10-15 minutes before removing from pan.
• In a medium saucepan, combine chocolate chips and condensed milk over medium-low heat and stir until melted and smooth (you can also do this on high in the microwave in 30 second intervals).
• Spoon the fudge mixture into the cookie cups or use a piping bag to fill. Chill for 30 minutes to set before serving.
• These store perfectly at room temperature for a couple days, or in the freezer for up to 3 months.

Video

Notes

Recipe from my Grandma’s church cookbook, 2000.

 

Ingredients and Substitutions:

Butter: I have swapped the butter for non-dairy (hard) margarine with no issues. To make them dairy free, you’d need to find a dairy free fudge recipe to fill the cookie cups.

Flour: I often make these with 100% whole wheat flour and it works perfectly! No one even knows 😉

Chocolate chips: you can use any variety of chips for this recipe, or about 250 grams chopped chocolate. 

 

Storage:

Store at room temperature for a few days or freeze for several months. 

To serve after freezing, simply let thaw at room temperature uncovered for one hour.

 

Nutrition

Calories: 139cal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 98mg | Potassium: 92mg | Fiber: 1g | Sugar: 10g | Vitamin A: 90IU | Calcium: 12mg | Iron: 1mg

The post Fudge Puddles (Chocolate Peanut Butter Cookie Cups) appeared first on The Recipe Rebel.

Sour Cream Sugar Cookies are soft and fluffy with the perfect balance of sweetness — they’re perfect with or without frosting and make a great freezer-friendly holiday cookie! 

Looking for more Christmas cookies? Try these Soft Sugar Cookie Bars, these Chocolate Crinkle Cookies, or The Best Snickerdoodle Recipe next! If you’re looking for a sugar cookie that needs no frosting, try these Chewy Sugar Cookies.

Nothing beats old family recipes, and my Grandma’s recipe for Sour Cream Sugar Cookies is proof of that.

These cookies are not the difficult, finicky cookies that require hours of rolling, cutting, baking, and decorating.

They are a soft sugar cookie made with sour cream, and they have a fluffy, delicate melt-in-your-mouth texture that I find much more appealing.

They are a cake-like cookie — like little, frosted hand cakes, similar to the ones you’d find at the grocery store but with a made-from-scratch taste.

Why we love these soft Sugar Cookies:

• No-fuss: these aren’t your average cut-out sugar cookies where you have to chill the dough, roll it out, and make shapes. This is a simple make-and-bake recipe for those who want a low-effort treat!
• Perfect for any season: these cookies are perfect for the holiday season, any other holiday, and even parties! No matter the occasion, they’re bound to become a family favorite!
• Secret ingredient: maybe sour cream in cookies isn’t a huge secret, but it does create the softest cookies that stay moist throughout the week!

Sour Cream Sugar Cookie Ingredients:

• Unsalted butter: softened unsalted butter contributes to the cakiness of the cookies. Make sure you use softened butter, not melted, or your cookies will spread too much
• Granulated sugar: adds a hint of sweetness to the cookies. When beaten with softened butter, it creates an airy texture that lends to a fluffier, cake-like cookie. 
• Eggs: acts as a binder to bind the dough ingredients together and help the cookies rise slightly. 
• Sour cream: the secret ingredient that gives these cookies a soft, cake texture and a slightly tangy flavor! I recommend using full-fat sour cream, as the more fat your cookies have, the fluffier they will be. 
• Vanilla extract adds a depth of flavor.
• Baking soda and baking powder: these are leavening agents which help the cookies to rise.
• Salt: adds a hint of flavor and balances out the sweetness. 
• All-purpose flour: provides the structure for our cookies. 
• Powdered icing sugar: this is the sweet base for our icing! It’s regular white sugar that has been finely ground into a powdery state. It’s perfect for making icing because it forms a thick icing-like texture when you add liquid. 
• Milk: this thins out the icing to a nice spreadable consistency. Use whatever type of milk you like!
• Food coloring (optional): you can use powder, gel, or liquid food coloring to make any color you want for these cookies! I love using red and green for Christmas, but you can also use different colors for other occasions. 

How to make soft Sour Cream Cookies:

It couldn’t be easier to whip up this soft sugar cookie recipe! For more detailed instructions, scroll down to the recipe card:

• Beat butter and sugar until light and creamy. 
• Add eggs, sour cream, and vanilla, and beat until smooth.

• Add leavening agents first to combine
• Stir in flour

• Drop by heaping tablespoons onto lined baking sheets
• Bake just until set

• Mix up the frosting and color as desired.
• Spread on cooled cookies and serve or store

Variations for homemade Sugar Cookies:

These cookies are made to be frosted as the cookie itself is not very sweet. Here are some ways to customize this recipe to your tastes:

• Add the zest of a lemon or orange.
• Add 1 teaspoon of almond extract.
• As a reader mentioned, you could reduce the baking powder to 2 teaspoons if you want them less fluffy. They will still be very cakey.
• Sprinkle the cookies with granulated sugar before baking.

How to store these delicious cookies:

I like to store these cookies in an airtight container at room temperature for up to one week. 

Can I freeze sour cream cookies?

Absolutely! These freeze perfectly. 

In an hour or two, the frosting should set to the point where you can stack and freeze them, but if you want to be extra safe, you could flash freeze them on the baking sheet for an hour before stacking, or add parchment paper in between.

Freeze for up to 3 months. 

Can I use this recipe for cut-out cookies?

Not this recipe, but after so many requests, I created a new cookie recipe based on these Sour Cream Cookies that are perfect for cut-out cookies, with no chilling and a thick, soft sugar cookie.

You can find my Christmas Sugar Cookies recipe here.

More sour cream cookies:

These have been so popular that I’ve added two more versions to the family!

Chocolate Sour Cream Sugar Cookies Recipe

Frosted Lemon Sour Cream Sugar Cookies

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Grandma’s Sour Cream Sugar Cookies

These Sour Cream Sugar Cookies are soft and fluffy with just the right amount of sweetness — they're perfect with or without frosting and make a great freezer-friendly holiday cookie!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 36 cookies

Calories 188cal

Author Ashley Fehr

Ingredients

• ½ cup unsalted butter
• 2 cups granulated sugar (400g)
• 4 eggs
• ⅔ cup sour cream
• 2 teaspoons vanilla*
• ½ teaspoon baking soda
• 3 teaspoons baking powder
• 1 teaspoon salt
• 4 cups all purpose flour, fluffed and levelled (520g)

Frosting

• ½ cup butter
• 2 ½ cups powdered icing sugar
• 1 teaspoon vanilla
• 2 tablespoons milk
• food coloring (optional)

US Customary – Metric

Instructions

• In a large bowl with an electric mixer, beat butter and sugar on high until light and creamy.
• Add eggs, sour cream and vanilla, and beat until smooth.
• Add baking soda, baking powder, and salt and mix until combined. Add flour and beat on low until no white remains — dough will be soft, almost like cake batter. This is how it should be.
• Preheat oven to 350 degrees F and line baking sheets with parchment paper. Drop by rounded tablespoons onto baking sheets 2-3 inches apart and bake for 10-12 minutes, until edges are golden and centers are set. They do puff and spread quite a bit so don't make them too big!

Frosting

• With an electric mixer, beat butter until smooth. Add sugar, vanilla and milk and beat until smooth, adding additional sugar or milk to reach desired consistency (you don't want it too thin!).
• Color if desired and spread on cooled cookies.

Video

Notes

These Sour Cream Cookies are cakey. They’re not a cut out cookie, and you can’t roll them. They are like little hand-cakes more than they are a chewy cookie 😉

This is my Grandma’s recipe — if you are looking for a different kind of cookie, try my  Christmas Sugar Cookies for traditional cut out cookies, or my Soft Frosted Sugar Cookies for a more traditional soft sugar cookie.

Ingredients and Substitutions:

*Vanilla: you can substitute a portion of the vanilla extract for almond extract if you prefer if you enjoy that flavor.

Citrus zest: for a brighter flavor, you can add the zest of a lemon, lime or orange to flavor the cookies. 

Frosting: you can also frost the cookies with cream cheese frosting, citrus flavored frosting, or any flavor you like. These cookies are simple and not too sweet, so they are intended to be frosted.

 

Nutrition

Calories: 188cal | Carbohydrates: 30g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 110mg | Potassium: 64mg | Fiber: 0.4g | Sugar: 20g | Vitamin A: 212IU | Vitamin C: 0.04mg | Calcium: 26mg | Iron: 1mg

The post Grandma’s Sour Cream Sugar Cookies appeared first on The Recipe Rebel.

These Double Chocolate Chip Cookies are made with melted chocolate which makes them ridiculously fudgy! These are chocolate cookies for chocolate lovers, with crispy edges, and a chewy, fudgy center.

If you’re a chocolate lover like me, you’ll love Mom’s Double Chocolate Chip Cookies, Reese’s Double Chocolate Cookies, and 4 Ingredient Double Chocolate Cookies (Chocolate Cake Mix Cookies)!

These chocolate cookies are made with melted chocolate, cocoa powder, and chocolate chips (or chunks, if that’s your thing!). They are insanely fudgy and, honestly, a little over the top.

I don’t know about you, but I love a soft, chewy cookie. The melted chocolate makes these the softest cookies with perfectly crisp edges!

All you need is a stand mixer or hand mixer and a few basic ingredients, and you can whip up these soft Double Chocolate Chip Cookies in no time.

They’re perfect for giving out as gifts to friends, baking with the kids, or when you’re tired of classic chocolate chip cookies!

Why we love these Double Chocolate Cookies:

• Rich chocolate flavor: The cocoa powder paired with the melted chocolate and chocolate chips gives these cookies an intense chocolate flavor that almost resembles homemade brownies!
• Quick to make: This recipe takes less than 30 minutes to make and requires no chill time, so it’s perfect for when that late-night chocolate craving hits!
• Simple ingredients: You probably already have everything you need to make these double chocolate cookies in your pantry!

Double Chocolate Chip Cookie Ingredients:

• Dark chocolate: I use dark chocolate bars and chop them up for this recipe. Since chocolate bars have a higher cocoa butter content than chocolate chips, they melt more easily, giving the cookies a silky, velvety mouthfeel!
• Unsalted butter: Adds a rich flavor to the cookies. As you beat the butter and sugar together, this creates air, lending to a lighter cookie! I also recommend softening your butter at room temperature before baking as this makes it easier to beat with the sugars. 
• Granulated sugar: Adds sweetness and helps the cookies crisp up slightly on the edges.
• Light brown sugar: Adds sweetness and a more caramelized flavor than white sugar. Brown sugar also contributes to that irresistible chewiness we all know and love! 
• Eggs: These act as the binders for our cookie dough and provide structure. 
• Vanilla extract: Enhances the other flavors in the cookies. I like using pure vanilla extract but you can also use imitation vanilla extract or even vanilla paste for a richer flavor. 
• All-purpose flour: Adds structure to our cookies and gives them a nice crumb. I highly recommend sticking with all-purpose flour for baking cookies as it provides perfectly tender and chewy cookies without fail!
• Unsweetened cocoa powder: I use 100% natural cocoa powder for these cookies but you could use Dutch process cocoa powder for a more indulgent twist. 
• Baking powder: This is a leavening agent that helps the cookies rise! 
• Salt: Adds a little flavor to round out the other flavors in the recipe.
• Semi-sweet chocolate chips: I like using semi-sweet chocolate chips as they’re slightly less sweet than milk chocolate but not quite as intense as dark chocolate chips! However, you can use whatever type of chocolate chips you prefer in this recipe.

How to make Double Chocolate Chip Cookies

These chewy Double Chocolate Chip Cookies are a breeze to make! For more detailed instructions, scroll down to the recipe card.

• Melt the chocolate in a microwave-safe bowl.
• Add butter and sugars to a mixing bowl.

• Cream the butter and sugars. Mix in the melted chocolate, eggs, and vanilla.
• Add the flour, cocoa powder, baking powder, and salt.

• Stir in the chocolate chips.
• Drop dough onto the baking sheets. Bake until the edges are set but the centers are still slightly soft.

Tips and tricks for making these chocolate cookies:

• The type of chocolate you use will determine the flavour your cookies have. But seriously, once you see the huge chunk of chocolate you’re melting down for these, you’ll understand. I always use dark or bittersweet, since they are already going to be very rich and sweet.
• I don’t ever chill the dough, and it’s not called for in the original recipe. The dough is a little stickier than most cookie doughs, yes, but they’ve turned out perfectly every time.
• If you want a little less chocolate in your double chocolate chip cookies, try switching up the chocolate chips for white chocolate chips, peanut butter chips, Reese’s pieces, or caramel chips. The options are endless!
• If you want to get super accurate, I highly recommend using a kitchen scale when baking. It’s much more precise than using measuring cups, ensuring your cookies turn out perfectly every time!
• Every oven is different, so I recommend reducing the baking time on the first batch by 1-2 minutes and checking for doneness. You can always add more time as needed!

How to store homemade cookies

Store in an airtight container for up to 6 days at room temperature or freeze for up to 3 months.

Whenever you get those late-night cookie cravings, just pull out and let them thaw on the counter before eating them! (If you can wait that long )

Can I heat these cookies up in the microwave?

Yes! Pop a cookie or two onto a plate and reheat in the microwave for at least 20 seconds to gently warm them up. For best results, use 50% power so they thaw evenly.

Can I freeze the dough before baking?

Absolutely! I love freezing the dough for later if I don’t feel like baking the cookies right away. To freeze the dough, scoop out the dough balls onto a baking sheet lined with parchment paper. 

Place the baking sheet in the freezer for 1-2 hours or until the dough is frozen. Transfer the frozen dough balls to a plastic bag or airtight container and store them for up to 3 months. 

You can bake them straight from the freezer, too! Just add 1-2 minutes to the baking time.

More chocolatey cookie recipes you’ll love:

• Chocolate Crinkle Cookies — fudgy, brownie texture in a cookie!
• ​Double Chocolate Oatmeal Cookies — Grandma’s recipe.
• ​Oreo-Stuffed Double Chocolate Cookie Cups — for a fun twist!
• Chocolate Mint Cookies — for a fresh and flavorful spin.

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Double Chocolate Chip Cookies

These Double Chocolate Chip Cookies are made with MELTED chocolate which makes them ridiculously fudgy! These are chocolate cookies for chocolate lovers, with crispy edges, and a chewy, fudgy center.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 18 cookies

Calories 308cal

Author Ashley Fehr

Ingredients

• 255 grams dark chocolate chopped (9oz)
• ½ cup unsalted butter (room temperature)
• ¾ cup granulated sugar (140 grams)
• ½ cup light brown sugar (70 grams)
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup all purpose flour (125 grams)
• 3 tablespoons unsweetened cocoa powder (18 grams)
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• 1 ½ cups semisweet chocolate chips (230 grams)

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees F and line 3 baking sheets with parchment paper.
• In a microwave safe bowl, melt chocolate on high in 30 second intervals, stirring well each time, just until melted. Set aside.
• With an electric mixer, cream butter and sugars together until light and fluffy. Add the melted chocolate, eggs and vanilla and beat until combined.
• Add the flour, cocoa powder, baking powder and salt and beat just until well combined. Stir in the chocolate chips.
• Drop by heaping tablespoonfuls onto prepared baking sheets and bake for 9-10 minutes, until the edges are dry but the centers are just a little soft and gooey — they will continue to set while cooling. 
• Cool on baking sheets for 5-10 minutes before removing to a wire rack to cool completely. Store in an airtight container for 5-6 days on the counter, or up to 3 months in the freezer.

Video

Nutrition

Calories: 308cal | Carbohydrates: 35g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 46mg | Potassium: 229mg | Fiber: 3g | Sugar: 23g | Vitamin A: 197IU | Calcium: 34mg | Iron: 3mg

The post Double Chocolate Chip Cookies appeared first on The Recipe Rebel.

These chewy Oatmeal Cranberry Cookies are the perfect addition to your Christmas cookie trays! These cookies are made with rolled oats and dried cranberries, flavored with warm vanilla and cinnamon, and topped with a sweet white chocolate drizzle!

For more oatmeal cookie inspiration, check out my Double Chocolate Oatmeal Cookies, Peanut Butter Oatmeal Chocolate Chip Cookies, or my Oatmeal Butterscotch Cookies.

There’s something undeniably festive about the blend of oatmeal, cranberries, and white chocolate!

Oatmeal cookies are some of my favorites — I love their chewy texture! This trio captures the essence of the winter holidays, making these cookies an instant hit during the festive season.

The dried cranberries and white chocolate drizzle in this recipe elevate a traditional oatmeal cookie to something even more special for the holidays.

They’re perfect for family gatherings during the holiday season, impromptu bake sales, or that cookie exchange you’ve been looking forward to!

Ingredients Needed:

• Unsalted Butter: adds flavor and creates a tender texture. Make sure it’s at room temperature before you begin mixing.
• Brown Sugar: gives the cookies a molasses-rich sweetness and contributes to the cookie’s chewy texture.
• Egg: the binding agent that helps hold all the ingredients together.
• Vanilla Extract: gives the cookies a classic, warm flavor.
• Oats: large rolled oats, or Old Fashioned Oats, give these cookies their oaty substance and flavor with a chewy and hearty texture. I don’t recommend swapping for quick oats but they could be used in a pinch.
• Flour: use all-purpose flour for the primary structure of the cookie. I’ve made these with 100% whole wheat flour as well!
• Baking Powder & Baking Soda: leavening agents that help the cookies rise and spread.
• Salt: enhances the flavors of the other ingredients. If using salted butter, adjust the amount.
• Cinnamon
• Dried Cranberries
• White Chocolate
• Oil: to mix with the melted chocolate to make a smooth drizzle topping.

How to Make Chewy Oatmeal Cookies with White Chocolate and Cranberries

This recipe is quick and easy to make, ready in just 20 minutes! Full instructions are included in the recipe card below.

1. Beat butter and sugar: Beat butter and sugar until light and fluffy.
2. Mix in egg and vanilla: Add the egg and vanilla extract and beat just until smooth.

3. Add dry ingredients: Make cookie dough by adding in the oats, flour, baking powder, baking soda, and salt, and beat until combined.
4. Add cranberries, and bake cookies: Stir in the dried cranberries, then place dough balls on a baking tray and bake. Decorate with a drizzle of melted white chocolate, if desired.

How do I store Oatmeal Cranberry Cookies?

Store Oatmeal Cranberry Cookies once they have cooled to room temperature in an airtight container or in a Ziploc bag on the counter for up to 7 days. For maximum freshness, I recommend moving them to the freezer after 2-3 days.

Can I freeze Oatmeal Cranberry Cookies?

Yes, freezing your festive cookies is a great way to prep ahead for the busy holiday season!

Once the cookies have cooled to room temperature, store them in a freezer-safe container. You can simply place them in a freezer-safe container once they are completely cooled and place them in the freezer. They won’t stick together and you can grab however many you need at once.

You can defrost to eat or eat them frozen!

Can I freeze Oatmeal Cranberry Cookie Dough Balls?

You can freeze the unbaked cookie dough balls instead in order to bake them fresh later. Simply flash-freeze the cookie dough balls on a lined baking sheet, then put the frozen dough balls in a freezer bag in the freezer for up to 2 months. You can then bake them fresh from frozen, adding a couple of minutes to the baking time!

Tips and Notes

• Mixing ingredients. When making cookie dough, you’ll achieve the best results by using a stand mixer with a paddle attachment or a large mixing bowl with an electric mixer.
• Do not overbake. Be careful to avoid overbaking your cookies, as this will result in tough, dry cookies instead of soft and chewy. It’s okay for the cookies to be slightly glossy in the center when you pull them out!
• Cool cookies before decorating. Make sure the cookies have cooled fully to room temperature before adding any decorative drizzle, as any heat from the cookie will melt the topping and keep it from setting.

White Chocolate Cranberry Oatmeal Cookies Variations

• Add in some nuts. Add in some crushed peanuts, chopped macadamia nuts, or crushed pecans for a nutty flavor and crunchy texture.
• Mix in chocolate chips. Try adding in some white chocolate chips or dark chocolate chips to the cookie dough to give bursts of sweetness throughout the cookies.
• Ice the cookies. Instead of a white chocolate drizzle, you can top the cookies with a simple powdered sugar and water glaze drizzle, or even just a dusting of powdered sugar.

Serving Suggestions

Make these cookies for a holiday cookie tray alongside my Chocolate Crinkle Cookies, Christmas Sugar Cookies, my Best Snickerdoodle Recipe, or try one of my other favorite 31 Christmas Cookie Recipes!

These chewy cookies pair perfectly with a glass of cold milk or hot coffee for an afternoon pick-me-up, or you could try my Cold Brew Coffee for something a bit different.

More Delicious Christmas Cookie Recipes to Try

Fall/Winter

Grandma’s Sour Cream Sugar Cookies

Desserts

Brown Sugar Pecan Cookies Recipe + VIDEO

Desserts

Frosted Lemon Sour Cream Sugar Cookies

Desserts

Chocolate Sour Cream Sugar Cookies Recipe

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Oatmeal Cranberry Cookies

These chewy Oatmeal Cranberry Cookies are the perfect addition to your Christmas cookie trays! These cookies are made with rolled oats and dried cranberries, flavored with warm vanilla and cinnamon, and topped with a sweet white chocolate drizzle!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 18 cookies

Calories 208cal

Author Ashley Fehr

Ingredients

Oatmeal Cranberry Cookies

• ¾ cup unsalted butter room temperature
• 1 cup brown sugar (packed) 200-220 grams
• 1 large egg
• 1 tablespoon vanilla extract
• 1 ½ cups large rolled oats
• 1 ¼ cups all purpose flour (or sub whole wheat)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon (optional)
• 1½-2 cups dried cranberries

White Chocolate Drizzle (optional)

• ¼ cup white chocolate chips or chopped white chocolate
• 1 teaspoon oil

US Customary – Metric

Instructions

Oatmeal Cranberry Cookies

• Preheat the oven to 350 degrees F and line three baking sheets with parchment paper.
• In a large bowl with an electric mixer, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes.
• Add the egg and vanilla and beat just until smooth.
• Add the oats, all-purpose flour, baking powder, baking soda, and salt, and beat until combined. Stir in dried cranberries (you can start with 1½ cups and add an extra ½ cup if you prefer).
• Drop 2 tablespoons of dough (I use a 2 tablespoon cookie scoop; they will be too sticky to roll) onto parchment paper 2-3 inches apart (I do 6 per pan). If you like thinner, chewier cookies, press the cookie dough balls down slightly with your hand.
• Bake at 350 degrees F for 9–10 minutes, until the edges are just beginning to brown and the centers are almost set but still a bit glossy in the middle—they will continue to set as they rest. Don’t overbake!
• Let the freshly baked cookies sit on the baking tray for 5–10 minutes before putting them on a wire rack to cool completely.

White Chocolate Drizzle (optional)

• In a small microwave-safe bowl, combine chocolate and oil.
• Microwave on 50%–70% power in 30-second intervals, stirring each time, until melted.
• Place in a Ziploc plastic bag, snip a tiny bit off the corner of the bag, and drizzle over the tops of the cookies as desired once they have fully cooled.

Notes

Ingredients and Substitutions:

• Butter: you can use unsalted or salted butter here. If using salted butter, you can reduce the salt or keep it all if you like a salty bite to your cookies.
• Oats: I like to use rolled or large flake oats for texture, but this recipe will also work with quick oats or instant oats.
• Flour: when making these for my family, I always use whole wheat flour because, honestly, no one will ever know the difference! You can use either or a combination.
• Cinnamon: ½ teaspoon won’t make these very spicy but will add a nice warmth. You can increase or omit according to your preferences.
• Cranberries: you can substitute the cranberries with raisins or other dried fruit, or reduce to 1-1½ cups and add ½-1 cup white chocolate chips.

Storage

• Store: Store Oatmeal Cranberry Cookies once they have cooled to room temperature in an airtight container or in a Ziploc bag on the counter for up to 7 days.
• Freezing Cookies: Once the cookies have cooled to room temperature, store them in a freezer-safe container. Put parchment paper between each layer to keep them from sticking together, and keep them in the freezer for up to 2 months. Defrost at room temperature when you’re ready to serve them again.
• Freezing Cookie Dough: Flash-freeze the cookie dough balls on a lined baking sheet, then put the frozen dough balls in a freezer bag in the freezer for up to 2 months. You can then bake them fresh from frozen, adding a couple of minutes to the baking time!

Nutrition

Calories: 208cal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 104mg | Potassium: 73mg | Fiber: 1g | Sugar: 19g | Vitamin A: 250IU | Vitamin C: 0.02mg | Calcium: 25mg | Iron: 1mg

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