Tag: cookie

The Secret to Extra-Fudgy Double Chocolate Chip Cookies
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For all our chocoholics, these double chocolate chip cookies are about to become your new obsession. With double the chocolate and double the deliciousness, they are chewy, rich, and completely irresistible.

I struggled to find the perfect name for them whether it should be chocolate chip chocolate, chocolate chocolate chip, or simply double chocolate chip but one thing is certain this cookie recipe is absolutely divine.

I’m actually more of a fruit dessert kind of gal, and Cade is a chocolate lover, but when I make these cookies, it’s me who can’t stop eating them. I may have even grabbed a couple and eaten them alone in the pantry so I didn’t have to share with my kids. Shhhhhh…yes, I am one of those moms!

Ingredients You’ll Need

These double chocolate chip cookies are the best cookies for chocolate cravings. It starts like classic chocolate chip cookies and then we add all the chocolate! They could actually be called triple chocolate chip cookies because we have chocolate coming from three different directions. Yummmmm!
- Unsalted Butter: Adds richness and helps create a soft, tender texture.
- Eggs: Bind the dough and provide structure and moisture.
- Sugar: Sweetens the cookies and helps them spread slightly.
- Brown Sugar: Adds moisture, deeper flavor, and a chewier texture.
- Vanilla Extract: Enhances and rounds out the chocolate flavor.
- All-Purpose Flour: Gives the cookies structure and helps them hold their shape.
- Salt: Balances the sweetness and boosts overall flavor.
- Baking Soda: Helps the cookies rise and stay soft.
- Devil’s Food Pudding: Makes the cookies super soft, rich, and extra chocolatey.
- Cocoa Powder: Deepens the chocolate flavor and darkens the dough.
- Chocolate Chips: Add pops of melty chocolate throughout the cookies. (Use whatever kind you like! Milk chocolate chips, dark chocolate chips, semi-sweet chocolate chips, or even white chocolate chips work great!)
Jump down to the recipe card for all the exact measurements.

What Kind of Cocoa Powder is Best?

For the richest flavor and deepest color, use a high-quality unsweetened cocoa powder. Natural cocoa powder works great in these cookies because it delivers a bold chocolate taste and reacts well with the leavening for a soft, tender texture.

If you want an even more intense, almost fudgy chocolate flavor, you can use Dutch process cocoa powder, but it may make the cookies slightly denser. Both options work, so choose based on the flavor you prefer and what you already have in your pantry.

How to Make Double Chocolate Chip Chocolate Cookies

These double chocolate chip cookies are so simple it’s dangerous! They’re a chocolate lover’s dream!
1. Mix: Combine all the wet ingredients in a medium bowl and mix evenly.
2. Whisk: Combine all the dry ingredients in a separate bowl.
3. Combine: Add the dry ingredients to the wet ingredients and mix until just combined.
4. Fold: Add the chocolate chips and fold them in.
5. Scoop: Scoop dough using a cookie scoop onto a prepared cookie sheet.
6. Bake: In a 350 degree oven, bake until slightly underdone.
7. Cool: Cool in a single layer on a wire rack and enjoy!
Head to the recipe card to for all the detailed instructions.

Tips for Perfect Double Chocolate Chip Cookies

Watch the bake time: Every oven is different, so keep an eye on your cookies. Remove them when they look slightly underdone. They’ll finish setting on the baking sheet as they cool.

Use instant pudding only: Make sure you buy INSTANT pudding, not cook-and-serve. The cook-and-serve version will not work in this recipe.

Add the pudding mix dry: Don’t prepare the pudding as the box instructs. Treat the dry mix like any other dry ingredient and stir it directly into the dough.

Make them pretty: For bakery-style cookies, press a few extra chocolate chips or chunks on top of each dough ball before baking. It’s an easy extra step that pays off.

Finish with sea salt: A light sprinkle of flaked sea salt adds amazing flavor and makes the cookies look gorgeous. Totally optional, but highly recommended.

Storage and Make Ahead Instructions

These double chocolate chip cookies are perfect for making ahead. You can scoop the dough onto a baking sheet, cover it with plastic wrap, and refrigerate it until the next day. When you are ready to bake, let the dough sit at room temperature for 15–30 minutes before putting the cookies in the oven.

You can also freeze the dough for longer storage. Simply scoop the dough into balls, place them on a parchment-lined baking sheet, and freeze for about 2 hours. Once solid, transfer the dough balls to a freezer-safe bag.

Frozen cookie dough keeps well for up to 3 months. When you’re ready to bake, let the dough sit on the counter for about 30 minutes to soften slightly, then bake as directed. Baked cookies should be cooled completely and stored in an airtight container at room temperature.

Pudding makes these double chocolate chip cookies the most soft and moist cookies, not to mention the delicious chocolate flavor. Trust me, you’ll want to put pudding in all your cookies from now on! They’re so irresistible, they may not even make it off the baking sheet before they’re gone!

More COOKIE RECIPES You’re Going to Love:

Watch How to Make Chocolate Cookies…
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Preheat oven to 350 degrees F.

Combine butter, eggs, sugars, vanilla in large bowl until evenly mixed

2 Cups Butter, 4 Eggs, 1 ½ Cups Sugar, 2 Cups Brown Sugar, 2 teaspoons Vanilla

In a separate bowl combine flour, salt, baking soda, cocoa and pudding

5 Cups Flour, 2 teaspoons Salt, 2 teaspoons Baking Soda, ½ Cup Cocoa, 1 Box Pudding

Slowly add the dry ingredients into the large bowl of wet ingredients.

Once ingredients are combined slowly mix in chocolate chips. Scoop into ¼ cup balls or smaller if you prefer and roll into balls to get the shiny coating.

3 Cups Chocolate Chips

Place on greased cooking sheet.

Bake for 8-10 minutes

*I buy my pudding at walmart. If I can’t find Devil’s food I’ll use chocolate fudge or plain chocolate. Or we love a combo of two, but you must use a kitchen scale to use one box and add the second box until you hit 5.1 ounces.

*These cookies work awesome to make and scoop the dough onto a cookie sheet, cover with plastic and store in the fridge until baking the next day. Remove for 15-30 minutes from the fridge before baking. You can also freeze the dough, but setting it out for 30 minutes will help them not look like golf balls when baking. Or transfer to the fridge that morning and bake that night.

Serving: 1g, Calories: 191kcal, Carbohydrates: 27g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 29mg, Sodium: 181mg, Potassium: 27mg, Fiber: 1g, Sugar: 18g, Vitamin A: 225IU, Vitamin C: 1mg, Calcium: 22mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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December 11, 2025
Secret Ingredient Chocolate Chip Cookie Recipe – Oh Sweet Basil
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Satisfy your sweet tooth with this delicious and easy chocolate chip cookie recipe. Perfect for any occasion, these cookies are sure to be a hit with everyone! And you won’t believe what the secret ingredient is!

My darling friend Kim had a nanny helping her out one day and my daughter along with hers made cookies with this sweet nanny. Thankfully, I was the happy recipient of a delicious treat! One secret totally makes these cookies irresistible!!

Do you have a single go-to chocolate chip cookie recipe, or do you have different chocolate chip cookie recipes for different occasions? Sometimes I want thick gourmet chocolate chip cookies, so I go with our Levain bakery copycat recipe. Other times I want that tender, perfectly chewy chocolate chip cookie, so I go with our favorite chocolate chip cookie recipe. If I have vanilla pudding on hand, I’ll make our chocolate chip pudding cookies. It just depends!

Well, this CCC recipe is super quick and easy, the the surprise ingredient is something you’ll have on hand already, but you’ve probably never thought to add it to a chocolate chip cookie before.

Ingredients for the Best Chocolate Chip Cookies

Here is the list of ingredients you will need to make these delicious cookies including the surprising secret ingredient:
- Light Brown Sugar: adds richness and sweetness
- Granulated White Sugar: adds sweetness
- Butter: adds fat and rich flavor, shortening or a combination of butter and shortening can also be used
- Eggs: gives the cookies structure
- Flour: just regular all-purpose flour works great
- Baking Soda: gives the cookies their rise and fluffiness
- Salt: enhances all the other flavors
- Cinnamon: The secret ingredient!
- Cinnamon Sweet Thins: Just to add some more cinnamon flavor and a little texture! You can use cinnamon graham crackers or our personal favorite Cinnamon Sweet Thins
- Chocolate Chips: We prefer semi-sweet chocolate chips in this recipe. You could use chocolate chunks or any type of chocolate you love.
- Vanilla Extract: adds flavor
All of the measurements for these ingredients can be found in the recipe card at the end of this post. Keep scrolling for the details!

How to Make Chocolate Chip Cookies

Making this simple chocolate chip cookie recipe is so easy that my 8yo son actually makes them for us. It’s just your basic cookie instructions…
1. Wet Ingredients: Add the sugars and butter to a stand mixer with the paddle attachment and cream together until fluffy, then add the eggs followed by the vanilla.
2. Dry Ingredients: Add all the dry ingredients (including the crushed cinnamon crackers) to a separate bowl and whisk to combine.
3. Combine: Add the dry ingredients mixture to the wet ingredients and mix until just combined. Don’t overmix!
4. Fold: Add the chocolate chips and fold them into the cookie dough by hand.
5. Chill: Place plastic wrap onto the bowl and stick the dough in the fridge to chill while the oven preheats.
6. Bake: Preheat the oven to 375 degrees. Scoop the cookie dough using a cookie scoop onto a baking sheet lined with parchment paper or a silpat. Bake for 8-10 minutes.
These instructions can also be found in the recipe card down below.

Tips for Making the Best CC Cookies

Here are a few tips that I’ve found to making perfectly golden brown, crispy around the edges, chewy in the middle and totally irresistible cookies:
- Don’t overmix the chocolate chip cookie dough! You can beat the sugar and butter until the cows come home, but once you mix the wet and dry ingredients together, just mix it enough so that a few streaks of flour remain.
- Fold in the chocolate chips. I’ve found that if I just the stand mixer to incorporate them, they can get broken up in the dough.
- Let the dough rest in the fridge while the oven heats up. He helps the butter firm up again and will help the cookies be thick and chewy.
- Use a cookie scoop or a scale to get cookies that are the same size.
- Add a few chocolate chips to the top of the cookie dough balls before baking to make the cookies look super pretty after they bake.
Storage Tips

These cookies will freeze very well, either before or after baking. If you want to freeze the dough, scoop the dough into balls and then freeze them on a cookie sheet for an hour or two, then place the dough balls in a ziploc bag. They will keep in the freezer for up to 3 months and can be cooked from frozen. They will just need an extra minute or two to bake.

Baked cookies should be stored in an airtight container at room temperature. They will keep for up to a week.

You’re going to be obsessed with the touch of cinnamon in this easy chocolate chip cookie recipe! I don’t know why we have designated cinnamon to snickerdoodles and cinnamon rolls, because it absolutely dreamy in chocolate chip cookies!

More Cookie Recipes You’ll Love:
Servings: 24 cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Resting Time: 10 minutes

Total Time: 30 minutes

Description

Satisfy your sweet tooth with this delicious and easy chocolate chip cookie recipe. Perfect for any occasion, these cookies are sure to be a hit with everyone! And you won’t believe what the secret ingredient is!

In stand mixer add both sugars, butter (or Crisco) and cream together for 5 minutes.

3/4 Cup Light Brown Sugar, 3/4 Cup White Granulated Sugar, 1 Cup Butter

Add eggs, one at a time, until completely combined. Add the vanilla. Scrape down the sides of the bowl to ensure all ingredients are combined.

2 Large Eggs, 1/2 teaspoon Vanilla

Combine dry ingredients (flour, baking soda, salt, cinnamon and cracker crumbs) in a separate bowl and once the wet ingredients are all creamed together, add the dry mixture in two batches. Be careful not to overmix, just mix in the flour until combined, then turn off your mixer.

2 ¼ Cup All-Purpose Flour, 1 teaspoon Baking Soda, 3/4 teaspoon Salt, 1/4 teaspoon Cinnamon, 1 Tablespoon Cinnamon Sweet Thins

Add chocolate chips to the dough and fold in by hand.

1/2 Bag Chocolate Chips

Preheat oven to 375 degrees. While the oven is preheating, cover the bowl with cookie dough with clingfilm and stick it in the fridge to rest.

Form two tablespoons worth of cookie dough into a ball and place on your cookie tray. Back for 8-10 minutes (depending on how soft you enjoy your cookies).

You can use graham crackers, cinnamon graham crackers but I personally love the Simple Mills Sweet Thins!

Serving: 1cookieCalories: 169kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 34mgSodium: 191mgPotassium: 31mgFiber: 0.3gSugar: 13gVitamin A: 256IUVitamin C: 0.001mgCalcium: 13mgIron: 1mg

Author: Sweet Basil

Course: 100 Best Cookies Recipes on the Planet
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Sweet Basil

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October 5, 2024
Melt in Your Mouth Gluten-Free Monster Cookies [+Video] – Oh Sweet Basil
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Indulge in these delicious monster cookies that are not only gluten-free, but also loaded with oats, chocolate chips, M&M’s, and peanut butter. They are so chewy they practically melt in your mouth!

I’ve been on the hunt for a bomb monster cookie recipe and then I found one and adapted it very slightly and doubled it. It is from What Molly Made because literally no flourless peanut butter monster cookie recipe compares to hers.

Monster cookies are like an oatmeal cookie, m&m cookie, chocolate chip cookie and peanut butter cookie all smashed together in one. They are perfection! They are the best monster cookies!

What are Monster Cookies?

There are a few different stories out there for how this cookie got its name, but my favorite is that it’s a little bit of everything just like Frankenstein. A monster! These cookies can also be know as kitchen sink cookies because they have everything but the kitchen sink in them. They are super adaptable to whatever mix-ins you and your family love.

Ingredients for Monster Cookies

You won’t find any flour or dairy products (substitute the m&m’s) in this cookie recipe! This is for you, my gluten-free and dairy-free friends! Here is what you need:
- Eggs: give structure and rise to the cookies
- Peanut Butter: I prefer creamy, processed (not natural) peanut butter like Skippy or Jif.
- Brown Sugar: adds rich flavor and sweetness
- Sugar: more sweetness
- Vanilla Extract: enhances flavor
- Oats: old fashioned rolled oats adds so much texture and make sure they are certified gluten-free oats
- Baking Soda: gives rise and fluffiness
- Salt: enhances flavors and balances the sweetness
- Mini M&M’s (or milk chocolate chips): can use regular size too or holiday themed
  
  NOTE: To make this recipe dairy-free, you’ll need to use a dairy-free candy or omit the m&m’s completely. Same story for the chocolate chips.
- Mini Semi Sweet Chocolate Chips: regular sized may be used
- Raisins: totally optional for those raisin haters out there
Keep scrolling to the recipe card down below for measurements for all the ingredients.

How to Make Gluten-Free Monster Cookies

Monster gluten-free cookies are so easy that you don’t even need a stand mixer or an electric mixer if you don’t want to get it out. There’s no butter to whip, so it really is just mixing all the ingredients together. Here are the basic steps:
1. Combine: Add all the wet ingredients to a large mixing bowl and beat/stir to combine until smooth.
2. Mix: Add the dry ingredients to the bowl and mix until well combined.
3. Fold: Add all the mix-ins and fold them in using a wooden spoon.
4. Scoop: Using a large cookie scoop, scoop out the dough onto a baking sheet lined with parchment paper.
  
  NOTE: Use any size cookie scoop you want! Baking time will be a little less for smaller cookies.
5. Chill: Cover the baking sheet with plastic wrap or a lid, and refrigerate for 1-2 hours.
6. Bake: Preheat the oven to 350 degrees F and bake for 8-10 minutes.
The complete recipe can be found in the recipe card at the end of the post. You can also save or print the recipe there.

Now Watch These Monster Cookies Be Made…

Why are My Monster Cookies Flat?

Cookies can be quite temperamental, especially these cookies since they don’t have the flour for structure. Chilling the dough before baking is critical to keeping the cookies thick and chewy. Measuring all the ingredients accurately is also so important to having the right ratio of all the ingredients together. Another culprit for flat cookies is that the oven is too hot. All ovens cook a little different, so if you know your oven cooks hot, then maybe bake at 325 degrees F.

Substitutions/Variations

I mentioned earlier that this recipe was so versatile and easily adaptable to your favorite mix-ins. You can omit some of the mix-ins we use or substitute something else for them. Here are a few ideas:
- Peanut Butter Chips
- Butterscotch Chips
- Chopped Nuts – Almonds, Walnuts, Pecans
- Craisins
- Nut Butter – Almond Butter, Cashew Butter
- Crunchy Peanut Butter
- Pretzels Bits
- Coconut Flakes
- White Chocolate Chips
- Dark Chocolate Chips
The options are really endless when it comes to throwing everything but the kitchen sink into these cookies.

Why You’ll Love This Recipe

For people with certain dietary restrictions, these cookies are great because they can be made gluten free and dairy free.

They are super easy to make which makes them an awesome recipe to make with the kiddos. My youngest makes these on his own all the time!

Monster cookies are thick and chewy. They have the texture and flavor and you crave in a good hearty cookie.

Those m&m’s reel the kids in like nothing else. These cookies are so kid-friendly and with the peanut butter and oats, they are filling and satisfying.

Are Flourless Monster Cookies Healthy?

The short answer is no. Haha! So sorry to disappoint everyone! They are still cookies and high in calories, sugar and fat. They do have a good amount of protein (16g) and fiber (6g). That being said, they are indulgent, so balance is key!

Tips for Success

The dough will be very sticky, so don’t be alarmed it if seems stickier than your average cookie dough. It’s fine! They will turn out great!

Don’t skip the chilling time! Refrigerating the dough helps the cookies hold their shape and stay thick and chewy.

Make sure your ingredients are fresh, especially the baking soda. If your baking soda is expired, you won’t get the rise from it that you want.

I love to use a large cookie scoop so these cookies are super indulgent, but you can use any size scoop you want.

Save a few m&m’s and chocolate chips to stick on the top of the dough balls just before baking. It makes them look so pretty and appetizing as they bake.

Storage Tips

Monster cookies store great at room temperature in an airtight container. They will keep for up to a week.

These cookies also freeze great. You can freeze them before or after baking. If you freeze them before baking, scoop them into balls and place them on a baking sheet. Freeze them for an hour or so and then place the monster cookie dough balls into a freezer safe container.

If you freeze them after baking, let them cool completely and then place them in a freezer safe container. They will keep in the freezer for up to 3 months. Frozen dough can be baked from frozen. You will just need to add a minute or two to the baking time.

Monster cookies are a great make ahead cookie too. You can make the dough up to 2 days ahead of time before baking and follow the baking instruction as written.

Treat yourself to these delicious and easy-to-make monster cookies! Packed with oats, chocolate chips, and M&M’s, these chewy cookies are perfect for satisfying your sweet tooth. They are a new favorite cookie in our house!

More Gluten-Free Desserts to Enjoy:
Servings: 12 large cookies*

Prep Time: 10 minutes

Cook Time: 8 minutes

Chilling Time: 1 hour

Total Time: 1 hour 18 minutes

Description

Indulge in these delicious monster cookies that are not only gluten-free, but also loaded with oats, chocolate chips, M&M’s, and peanut butter. They are so chewy they practically melt in your mouth!

Cook ModePrevent your screen from going dark

Add the eggs, creamy peanut butter, light brown sugar, granulated sugar and vanilla extract to a large mixing bowl and beat until smooth.

4 Eggs, 2 Cups Creamy Peanut Butter, 1 ½ Cups Brown Sugar, 1/2 Cup Sugar, 1 Tablespoon Vanilla

Add the oats, baking soda and salt and mix well until combined.

1 ½ Cups Old Fashioned Oats, 1 Teaspoon Baking Soda, 1 teaspoon Salt

Stir in the mini M&Ms, mini chocolate chips and raisins and mix well until all of the chips are incorporated. Scoop onto a baking sheet lined with parchment paper.

1 Cups Mini M&M’s, 1 ¼ Cups Mini Semi Sweet Chocolate Chips, 1/2 Cup Raisins

Cover with plastic wrap and refrigerate for 1-2 hours.

After the chilling, preheat the oven to 350 degrees F and baked for 8-10 minutes.

*If you use a smaller cookie scoop, you will get 18-24 cookies from this recipe.
*I like to boil my raisins to plump them so they are soft in cookies. Barely cover them in water in a small glass measuring cup or saucepan and boil on stovetop or microwave until they begin to plump. Drain well and pat dry.

Serving: 1cookieCalories: 703kcalCarbohydrates: 81gProtein: 15gFat: 38gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 59mgSodium: 515mgPotassium: 527mgFiber: 6gSugar: 60gVitamin A: 130IUVitamin C: 0.4mgCalcium: 95mgIron: 4mg

Author: Sweet Basil

Course: 100 Best Cookies Recipes on the Planet, 500+ Best Dessert Recipes
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Sweet Basil

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September 22, 2024
Soft and Chewy Pumpkin Pie Cookies [+Video] – Oh Sweet Basil
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Indulge in the flavors of fall with these soft and chewy pumpkin pie cookies topped with a dollop of whipped cream. Perfect for satisfying your pumpkin spice cravings!

I saw a cookie floating around on Instagram that everyone was obsessed with all about pumpkin pie. You use a filling similar in flavor to classic pumpkin pie, but it’s really nothing like a pumpkin pie. After tackling the key lime pie cookie I couldn’t get it out of my head that the best idea ever for those who hate making pie and want something more kid friendly on Thanksgiving was to make a pie cookie. These are to die for!!

Of course that darn Crumbl beat me to it, so now you can make that yummy pumpkin pie Crumbl cookie at home! And to me, our is better….shhhhhh! 🤐

Ingredients and Materials Needed

For this cookie pie recipe, there are two main components and then a couple of optional components. We will start with the cookie base, then while it chills, we will make a pumpkin pie filling. You have the option of rolling the cookie dough in pie crust crumbles (which I HIGHLY recommend) and topping it with whipped cream just like you would a slice of pumpkin pie. It all combines for the perfect pumpkin dessert bite! Here is what you will need:

Cookie Base
- Butter: Use unsalted butter and you want it softened but not warm
- Brown Sugar: Adds sweetness and richness of flavor
- White Sugar: Adds sweetness
- Egg: Gives the cookie base structure
- Vanilla: Adds flavor
- Flour: Just regular all-purpose flour is all you need
- Cornstarch: Adds chewiness and tenderness to the cookie
- Baking Powder: Adds rise, fluffiness to the cookie base
- Baking Soda: Works with the baking powder to leaven the cookie base
- Salt: Enhances all the other flavors
- Cinnamon Sugar: Adds flavor to the crumbled pie crust
- Pie Crust: Rolling the cookie dough in pie crust crumbles gives the cookies that craveable flaky, buttery flavor and texture.
Pumpkin Pie Filling
- Pumpkin Puree: Make sure you have pumpkin puree and not pumpkin pie filling
- Maple Syrup: Adds natural sweetness and flavor
- Sugar: Adds more sweetness
- Cornstarch: Helps the filling thicken as it bakes
- Vanilla Extract: Adds flavor
- Unsalted Butter: Adds flavor and richness
- Pumpkin Pie Spice: Adds that signature pumpkin pie warmth and flavor
- Whipped Cream: It’s not pumpkin pie without whipped cream, right?! I love piping a little on top for how pretty it is and extra creaminess and flavor it adds.
The measurements and details for each ingredient can be found in the recipe card at the end of the post so keep scrolling for everything you need to know!

How to Make Pumpkin Pie Cookies

We will start this cookie recipe off by making the cookie base, or pumpkin “pie crust” if you will, and then we let it chill. Then we make the pumpkin pie filling, combine the two and bake. You can scroll down to the recipe card for the complete recipe, but here is an overview of the steps:

For the Cookie Base
1. Cream: Add the butter to the bowl of a stand mixer and cream it using the paddle attachment until smooth. Then add the sugars and beat until it is fluffy. Scrap down the sides and add the vanilla and eggs and mix until combined.
2. Whisk: Add all the dry ingredients to a large bowl and whisk everything together.
3. Combine: Pour the dry ingredients into the wet ingredients and mix until it is about half way combined. Remove the bowl from the stand mixer and finish mixing by hand with a wooden spoon.
4. Scoop: Use a large cookie scoop to scoop out several large cookies and roll them in a ball. Roll them in pie crust crumbles and cinnamon sugar.
5. Chill: Cover the cookie dough balls and place them in the fridge to chill for at least 30 minutes.
6. Prep: Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
7. Form: Pull the cookies out of the fridge and place 4-6 balls (depending on size) on a baking sheet. Gently press each dough ball down and use your fingers to great a shallow well in the center of each cookie.
8. Fill: Spoon some of the pumpkin pie filling into the center of each cooking and spread around to fill the indentation you made.
  
  NOTE: Be careful to not cover the cookie edges. You want it to look like the cookie has a little pie crust around the edge.
9. Bake: Bake the cookies for 12-14 minutes or until the filling starts to set.
10. Cool: Allow the cookies to cool completely and top with whipped cream if desired.
For the Pumpkin Filling
1. Whisk: Add all the ingredients for the filling and whisk everything together to combine.
What is the Difference Between Pumpkin Pie Filling and Pumpkin Puree?

Although they look similar and both come in cans, they are not the same thing. Pumpkin puree is exactly what is sounds like…pure pumpkin that has been pureed. Pumpkin pie filling has had sugar and pumpkin spices added to it already. You want pumpkin puree for this recipe.

Using Extra Pie Crust

Sometimes when I make a single crust pie like our classic pumpkin pie or our Southern pecan pie, I’ll use the other half of the pie crust to make some fancy pie crust leaves and bake the rest topped with cinnamon and sugar for the kids to eat or to crumble up as a topping for these pumpkin pie cookies. There’s always something delicious to do with pie crust!

Why You’ll Love This Recipe

I don’t know where to begin with all the reasons why you will love this recipe. Let’s start first with the fact that you’ll get all the textures and flavors of a pumpkin pie without all the work of a pie.

Second, cookies are a lot more kid-friendly than pie making this recipe great for all ages.

Third, you can make delicious Crumbl copycat cookies in the comfort of your own kitchen.

Lastly, the pumpkin spice flavors you crave when fall rolls around are bursting out of these pie cookies!

Expert Tips

Be sure to chill the dough before baking it. This will keep the dough thick and chewy.

Don’t make the wells in the cookie base too thin. You just need a small indentation to fill the pumpkin pie filling.

Use parchment paper or silpats to keep the cookies from sticking to the pan.

Give the cookies plenty of space to bake. If the cookies are too close, they will run together. You aren’t making dozens of cookies so you can afford to space them out over a couple of cookie sheets.

Storage Tips

Baked cookies can be stored in airtight container in the fridge for 1 day. Cookies will get soggy if stored in the fridge any longer than a day due to the filling. Store between sheets of parchment paper.

They can also be frozen in the freezer for up to 1 month. Place them in an freezer safe container with pieces of parchment paper between each layer.

To defrost frozen cookies, allow them sit at room temperature for about an hour before eating or enjoy frozen which is actually so good. OR throw them into milkshakes! Yowza!

I’ve been on a kick lately of making pie and fruit crisp inspired cookies and they are so fun! If you haven’t tried our key lime pie cookies or peach crisp cookies, do that immediately! And stay tuned for our banana cream pie cookies and apple crisp cookies coming soon!

Learn how to make these delicious soft and chewy pumpkin pie cookies. Perfect for fall gatherings and holiday parties, these cookies will be a hit with your friends and family!

More Pumpkin Dessert Recipes:
Servings: 9 -12 cookies

Prep Time: 35 minutes

Cook Time: 35 minutes

Chilling Time: 30 minutes

Total Time: 1 hour 10 minutes

Description

Indulge in the flavors of fall with these soft and chewy pumpkin pie cookies topped with a dollop of whipped cream. Perfect for satisfying your pumpkin spice cravings!

Cook ModePrevent your screen from going dark

For the Cookie Base

Cream the butter until smooth then add the sugars and beat until fluffy and smooth, about 1 minute.

1/2 Cup Unsalted Butter, 1/2 Cup Brown Sugar, 1/3 Cup White Sugar

Scrape the sides of the bowl down and mix in the vanilla and egg.

1 Large Egg, 1 teaspoon Vanilla

In a bowl, whisk together the dry ingredients. Pour the dry ingredients into the mixer and mix until 1/2 the flour is incorporated then switch to a wooden spoon and gently fold together.

1 ¾ Cups Flour, 1 teaspoon Cornstarch, 1 teaspoon Baking Powder, 1/4 teaspoon Baking Soda, 1 teaspoon Salt

Using a large cookie scoop, scoop out 9-12 large cookies then roll into a ball. Then roll them in crumbled pie crust mixed with cinnamon sugar.

Pie Crust, 1/4 Cup Cinnamon Sugar

Place the cookie dough balls into the refrigerator for 30 minutes.

While the dough chills, make the pumpkin pie filling. See section below.

Pull the cookie dough balls out of the fridge and place 4-6 balls on a baking sheet lined with parchment paper.

Preheat oven to 350 degrees F.

Slightly press each dough ball down, using your thumb to make an indent in the center of each cookie and then use your fingers to spread the dough out and make the indent larger.

Spoon about 1 ½ Tablespoons of the pumpkin pie filling into the center of each cookie making sure that it does not cover the cookie edges.

Bake the cookies for 12-14 minutes, or until the pumpkin pie filling starts to set. Set aside to cool and pipe whipped cream on.

Whipped Cream

For the Pumpkin Filling

Add all the ingredients together in a medium bowl and whisk to combine.

2/3 Cup Pumpkin Puree, 1/4 Cup Maple Syrup, 1/4 Cup Sugar, 2 teaspoons Cornstarch, 1 teaspoon Vanilla Extract, 2 Tablespoons Unsalted Butter, 1/2 teaspoon Pumpkin Pie Spice

Serving: 1cookieCalories: 362kcalCarbohydrates: 58gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 52mgSodium: 304mgPotassium: 158mgFiber: 1gSugar: 37gVitamin A: 3244IUVitamin C: 1mgCalcium: 55mgIron: 2mg

Author: Sweet Basil

Course: 100 Best Cookies Recipes on the Planet, 500+ Best Dessert Recipes
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Sweet Basil

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September 15, 2024
Apple Crisp Cookies [+Video] – Oh Sweet Basil
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Apple crisp cookies are like a classic apple crisp but in cookie form. They have a brown sugar cookie base topped with cinnamon apple filling and a crunchy buttery oat topping. They are the best fall cookie!

I actually don’t know where my love for apple crisp began, it certainly wasn’t in my own home for my Mom hates cooked apples. And I don’t know when it began because I don’t remember a time in my life that I didn’t love hot apple crisp with that brown sugar oat crumble on top.

Pause this conversation for a sidebar.

I do not want a few dry oats, nor do I want a soggy oat topping on my apple crisp. I want to practically feel like I’m devouring both apple pie and a warm oatmeal cookie when I dig in. Restaurant apple crisp disappoints me 9/10.

But back to my meanderings. Apple crisp feels like the perfect dessert no matter the time of year. It’s warm for those bundle up, freezing cold months and it’s All-American for summertime BBQs. But it’s also one of those desserts that’s a little hard to take to a big gathering, so after making a batch last fall I suddenly had the thought- this should be a cookie!!

And that my friends is why you’re here today. Because not only did I do exactly what I thought, but oh my goodness, this is the best cookie ever!!!

What Do I Need to Make Apple Crisp Cookies?

I’m going to give you a quick overview of what ingredients you will need for each part of this recipe, but there is quite a bit of overlap between the components. So the list of ingredients really isn’t as long as it appears! Here is what you will need…
- Crisp Topping: Flour, Old Fashioned Oatmeal, Brown Sugar, Cinnamon, Salt and Unsalted Butter
- Cookie Base: Unsalted Butter, Cream Cheese, Brown Sugar, White Sugar, Egg, Vanilla, Flour, Cornstarch, Baking Powder, Baking Soda and Salt
- Apple Filling: Apples (Granny Smith or Honeycrisp), Sugar, Water, Ground Cinnamon, Salt and Cornstarch
- Glaze (optional): Unsalted Butter, Powdered Sugar, Vanilla Extract and Milk
Keep scrolling to the end of this post to see the measurements of each ingredient.

Watch How These Cookies are Made…

How to Make Apple Crisp Cookies

There are four different components to these apple pie cookies, and I’ll walk you through the steps for each one. These cookies take a little more work than say an average chocolate chip cookie, but believe me, they are worth the effort! Here is what to expect:
- Crisp Topping
  
  Combine all the ingredients, except the butter, in a large bowl and then cut in the butter. Use your hands to incorporate everything. The mixture will be like a thick dough.
  
  Spread onto a baking sheet and bake until crunchy. Let it cool and then crumble it up.
- Apple Filling
  
  Prep the apples and then combine with the sugar, salt and cinnamon in a small saucepan and heat them up.
  
  Cover the pot let them cook until softened.
  
  Combine the cornstarch and water and then add to the apples and cook until thickened. Let it cool.
- Cookie Base
  
  Preheat the oven and line two baking sheets with parchment.
  
  Cream the butter and then add the cream cheese and cream again.
  
  Add in the sugars and mix until smooth. Then add the vanilla and eggs and combine.
  
  Whisk together all the dry ingredients and then add them to the wet ingredients and mix to combine.
  
  Scoop out 8-10 large cookies and roll into a ball then roll in cinnamon sugar. Place them on the baking sheets and refrigerate if you have the time.
  
  Using the back of the cookie scoop or a tablespoon, make a well in the middle of each ball then bake the cookies.
  
  When they are done baking, use the back of tablespoon or scoop again to indent the center again.
  
  Bake a couple minutes longer if needed. Indent them one more time. You want a good well for the filling but make sure you aren’t making them too thin. Let them cool completely.
  
  Once cooled, add some apple filling to each cookie and top with the oat crumble and the vanilla glaze if desired.
- Glaze
  
  Brown the butter in a saucepan over medium high heat and then pour into a bowl.
  
  Whisk in the powdered sugar and vanilla. Then add milk a needed to get it the consistency you desire.
  
  Drizzle over the top the cookies.
All of these instructions in complete detail can be found in the recipe card at the end of the post. PRO TIP: Every component can be made up to two days ahead of time, so if doing everything on the same day is a little overwhelming, you can totally space the steps out.

What Apples to Use for Apple Crisp Cookies

I love the flavor of Granny Smith apples in desserts because the apple flavor is so strong and tart. And of course you can never go wrong with honeycrisp!

Tips for Making the Best Apple Crisp Cookies
- Dice the apples into similar sizes so that they cook evenly.
- Because apples hold a lot of moisture, these cookies won’t keep well for too long before they will start to get soggy. So eat up!
- The vanilla glaze is totally optional, but the taste just takes it over the top for me!
Storage Tips

Store in an airtight container in the refrigerator. They will only keep for about a day. They also don’t freeze well. This recipe only yields 8-10 cookies, so give one to each member of the fam and then share the rest with neighbors!

Now listen, I took our key lime cookie and thought, that could make a killer peach crisp cookie which then made me think about an apple crisp cookie and that’s my give a mouse a cookie story because THESE APPLE CRISP COOKIES ARE TO DIE FOR!!!!!! So stinking good!!!

More Apple Desserts to Try:
Servings: 8 cookies

Prep Time: 35 minutes

Cook Time: 35 minutes

Total Time: 1 hour 10 minutes

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Crisp Topping

In a large bowl, add the flour, sugar, seasonings and oatmeal.

1/2 Cup Flour, 3/4 Cup Old Fashioned Oatmeal, 3/4 Cup Brown Sugar, 1/2 teaspoon Cinnamon, Dash of Salt

Stir everything together.

Add the butter cubes and using a pastry cutter begin to cut in the butter. As the butter begins to be incorporated into the mixture, switch to using your hands and squeeze and mix everything together until it is like a very thick dough and no flour remains.

6 Tablespoons Unsalted Butter

Spread onto a parchment lined baking sheet and bake at 350 for 8 minutes. Set aside to cool then crumble in small chunks.

Apple Filling

Peel, core, and dice the apples.

3 Granny Smith or Honeycrisp Apples

Over medium heat, stir in apples, sugar, salt and cinnamon.

1/3 Cup Sugar, 1 teaspoon Ground Cinnamon, Pinch of Salt

Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened.

In a small dish combine cornstarch and 2 tablespoons water. Add to the pan while stirring and continue to cook until apples are soft and filling is thickened. Set aside to cool.

1-2 Tablespoons Water, 2 Tablespoons Cornstarch

Cookie

Preheat oven to 350 and line 2 baking sheets with parchment.

Cream the butter until smooth then add in the cream cheese and cream again.

1/2 Cup Unsalted Butter, 2 Tablespoons Cream Cheese

Add in sugars and beat until smooth, about 1 minute.

1/2 Cup Brown Sugar, 1/3 Cup White Sugar

Scrape the sides of the bowl down and mix in the vanilla and egg.

1 Large Egg, 1 teaspoon Vanilla

In a bowl, whisk together the dry ingredients. Pour the dry ingredients into the mixer and mix until 1/2 the flour is incorporated then switch to a wooden spoon and gently fold together.

1 3/4 Cups Flour, 1 teaspoon Cornstarch, 1 teaspoon Baking Powder, 1/4 teaspoon Baking Soda, 1 teaspoon Salt

Using a large cookie scoop, scoop out 8-10 large cookies then roll into a ball.

Roll the dough in cinnamon sugar then place 4 at a time on a baking sheet. We like to refrigerate covered with plastic wrap at this point so they will spread as little as possible but it is not necessary. The dough not being baked should, however be refrigerated until use.

Make a well using a tablespoon in the center of each ball.

Bake 10 minutes.

Remove from oven and immediately press using a small glass or measuring cup to indent the center for the filling one more time.

Bake an additional minute or two or until the center does not appear shiny and doughy.

Set aside to cool completely, pressing with the glass a final time if needed.

Once everything is cool, add the filling, top with a little crumble and a drizzle of glaze if desired.

Glaze

In a saucepan, brown the butter over medium heat then pour off into a bowl. Whisk in powdered sugar and vanilla, adding a little milk if needed.

2 Tablespoons Unsalted Butter, 3/4 Cup Powdered Sugar, 1/2 teaspoon Vanilla Extract, 1 Tablespoons Milk

Serving: 1cookieCalories: 653kcalCarbohydrates: 103gProtein: 6gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 85mgSodium: 361mgPotassium: 248mgFiber: 3gSugar: 69gVitamin A: 824IUVitamin C: 3mgCalcium: 82mgIron: 2mg

Author: Sweet Basil

Course: 100 Best Cookies Recipes on the Planet, 500+ Best Dessert Recipes
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Sweet Basil

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September 8, 2024
The Fudgy Cookie “Cake” I Make for Every Birthday (It’s 100x Easier Than Baking Actual Cake)

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No one will miss the cake.
READ MORE…

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Lauren Miyashiro

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August 3, 2024
These Soft, Tangy Cream Cheese Cookies Will Melt in Your Mouth

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Lindsay FunstonEditor-in-Chief, The Kitchn

Lindsay Funston is the Editor-in-Chief of The Kitchn. Prior to joining the best team ever, she was the Executive Editor of Delish, where she mastered the art of the cheese pull. She has held editor roles at O, The Oprah Magazine, Martha Stewart’s Whole Living, and Real Simple, and led content and social media strategy for national brands. She lives in Portland, Oregon with her husband, son, and doodle.

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Lindsay Funston

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April 25, 2024
I Just Learned the Easiest Trick for Baking the Most “Buttery Soft” Chocolate Chip Cookies of Your Life

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We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

As a kid, I didn’t know chocolate chip cookies could taste like anything other than the classic Tollhouse recipe. That all changed when a high school friend carefully rationed out her mom’s famous chocolate chip cookies, and I fell in love. The cookies were plump and so soft, yet — somehow — they had the slightest amount of chew. I begged for the recipe, but my friend’s mom refused to share.

I spent years chasing that buttery soft cookie after that first taste, baking my way through dozens of recipes, and I’ve finally found it. This soft chocolate chip cookie recipe relies on a pantry staple that you already have on hand to make soft and chewy cookies studded with melty chocolate, and they are perfect.

Why This Recipe for Soft Chocolate Chip Cookies Really Works

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Patty Catalano

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March 24, 2024
This Snickerdoodle Cookie Cake Is So Good You’ll Make It Every Weekend

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Serve a la mode.
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Patty Catalano

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February 18, 2024
You Only Need 3 Ingredients for These Chewy Oatmeal Cookies

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Oh, and they’re ready in under 30 minutes.
READ MORE…

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Kelli Foster

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January 16, 2024
My 4-Ingredient No-Bake Cookies Are Always the First to Go at a Party

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Amelia Rampe

Amelia is a Filipino-American food and travel writer, food stylist, recipe developer, and video host based in Brooklyn, NY. She graduated from the Institute of Culinary Education and worked in kitchens under Jean-Georges Vongerichten at ABC Kitchen and Nougatine at Jean-Georges. She is a former contributing food editor at Bon Appétit Magazine and former Senior Recipe Editor at thekitchn.com. Her recipes have been published by Food52, Bon Appetit, Washington Post and more.

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Amelia Rampe

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December 21, 2023
This Is The Best Way to Freeze Cookie Dough So It Lasts for Months

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There are any number of reasons why you might want to stash some cookie dough in the freezer. Maybe you like having treats on hand in case company stops by. Maybe the first day of fall kickstarted your holiday baking gene. But we’re friends here, so let’s be honest: Frozen cookie dough in our freezer means warm, gooey, fresh-baked cookies any time we want one. Here are the best ways to freeze your favorite cookies for later.

How To Freeze Cookie Dough

For the purpose of freezing, let’s divide cookies into three main categories: chunky cookies, tender slice-and-bake cookies, and cut-out cookies.

How To Freeze Chunky Cookie Dough

Chunky cookies, like chocolate chip and oatmeal raisin, freeze best if you portion out the dough beforehand. Scoop out the dough just as if you were about to bake it, but then freeze it instead. Once frozen, the little balls of dough get sealed up inside a plastic freezer bag — when you need a cookie fix, just grab as many as you want to bake.

How To Freeze Slice-and-Bake Cookie Dough

By slice-and-bake cookies, I am referring to any fairly smooth, fairly tender cookie, like shortbread or sandies. These get pressed into logs, wrapped in wax paper, and frozen solid. They can be crumbly right out of the freezer, so when you’re ready to bake, let them warm for a few minutes before slicing. If you can plan ahead, letting the logs thaw in the fridge for a few hours is even better.

How To Freeze Cut-Out Cookie Dough

Last but not least, we have cut-out cookies, like sugar cookies and many holiday cookies. The dough for these cookies can be frozen in disks just like a flaky pie crust. When ready to bake, thaw until pliable and continue with the recipe. Freezing the dough for cut-out cookies is a little less of a time- and labor-saver than the other cookies, but it’s handy to break up the work of a big cookie-baking project or if you start a batch of cookies and get interrupted in the middle.

Most frozen cookies will need an extra minute or two in the oven. Otherwise, prepping and baking the cookies is exactly the same as in the recipe — you’re just giving them a freezer vacation in the middle.

Reasons to Freeze Cookie Dough:

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Emma Christensen

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December 19, 2023
We Tried 6 Ways of Storing Christmas Cookies, and the Winner Outlasted Them All for Days

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Melissa Gaman

Melissa Gaman is a recipe developer, editor, and food writer living in Jersey City, New Jersey. She loves to bake, especially bread, cookies, and anything chocolatey. Her sourdough starter came from Alaska and is rumored to date back to the Gold Rush. Outside of the kitchen, she loves to grill, smoke, and cook over live fire. Potatoes are her desert island food.

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Melissa Gaman

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December 14, 2023
Craisin Frosted Flake Chocolate Chip Cookies – Oh Sweet Basil
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These Craisin Frosted Flake Chocolate Chip Cookies are not your normal cookies, but man, they hit every texture, taste and smell craving you could have.

I know, I know, Craisin Frosted Flake Chocolate Chip Cookies is quite the mouthful to say. They’re quite the mouthful to eat as well. I should think up a new name, but kitchen sink cookies have already been taken, anyone got any ideas?

Chocolate Chip Cookies in a New Way

As you know, our family has a fun tradition of taking a base ingredient like this cookie dough and then having a bake-off where each family member uses a surprise ingredient and anything else in the pantry to create a new recipe. Making chocolate chip cookie dough without chocolate chips is the perfect base ingredient.

Craisin Frosted Flake Chocolate Chip Cookies

These cookies are just to die for. A sweet dough that is the perfect base to bits of crunchy frosted flakes (trust me, you’ll absolutely looooove the texture from the crunch of these flakes!), juicy nuggets of dried craisins and finally melty morsels of chocolate sprinkled throughout.

And listen, not just chocolate, you must use mini chocolate chips to balance the sizes of everything else or the chocolate overpowers too much of the cookie.

Secret Ingredients For a Bake-Off

Everyone sits patiently as one person pulls names from a hat and each baker picks one of the random ingredients, frosted flakes, cookies and cream twix bars, marshmallows and so on.

I was given Frosted Flakes Cereal and thought, well this isn’t going to go so well, haha. But the more I looked at the cereal the more I realized that it would actually be delicious with craisins and chocolate. This was going to delicious.

Cookie Recipe Win!

There’s something about these frosted flake cookies that I just cannot walk away from. Ugh, and the worst part is that not only do I not have any on hand right now, but I cannot force you all to try them. I mean really, I’d give anything to convince you.

The soft and buttery cookies just completely envelopes those sweet and crunchy pieces of cereal, totally breaking up the monotony of the cookie. The texture is a welcomed crunch. Mmmmmm, and you quickly move on to that juicy sweetness of the dried cranberries and the melty chocolate chips. It’s the best of every single world. My goodness, they are a win!

How Long Will Homemade Cookies Keep?

Properly stored, fresh cookies will keep for 2-3 weeks at room temperature.

Can You Freeze Frosted Flake Cookies?

Place cookies on a parchment lined cookie sheet and freeze.

When they are frozen, transfer to a heavy duty freezer bag and store in the freezer for a month or more.

Why Do Cookies Spread Out?

Cookies spread because the fat in the dough melts in the oven.

If there isn’t enough flour to hold the fat, cookies will spread and be flat.

So, try adding a little more flour.

Cookie Recipes

All of our Favorite Cookie Recipes
Servings: 24

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Description

These cookies are loaded with dried cranberries and crisp frosted flakes. A little crunch, a little chocolate, and a little fruit in every bite.

Cook ModePrevent your screen from going dark

Heat the oven to 375.

Line baking sheets with silpats or parchment paper.

In a mixer, combine the butter, brown sugar and white sugar on medium high speed for 2 minutes.

Add the eggs and vanilla and mix to combine.

In a bowl, whisk together the dry ingredients.

Turn off the mixer and add the flour mixture.

Mix until almost incorporated then add the chocolate chips, craisins, and Frosted Flakes.

Scoop cookies by using a cookie scoop but do not scrape against the side of the bowl, merely scoop, lift and round the bottom with the other hand then place on a cookie sheet, spread apart so they don’t end up touching.

Bake for 8 minutes, or up to 10 depending on your oven.

Remove when the bottoms look set but the tops are not yet brown, just golden in some places.

Allow to cool for 2 minutes before moving to a cooling rack or into your mouth.

This recipe does not need totally softened butter. When you can press one with a thumb and leave a nice thumbprint without sinking through the butter, you’re ready. If you need to hurry, just cut into chunks to speed up the softenening.
Cookies can be frozen and stored in a freezer bag for three months, or portion the dough into cookie sized balls and freeze for up to three months.

Serving: 1cookieCalories: 254kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 40mgSodium: 224mgPotassium: 37mgFiber: 1gSugar: 22gVitamin A: 360IUVitamin C: 1mgCalcium: 24mgIron: 1mg

Author: Sweet Basil

Course: 100 Best Cookies Recipes on the Planet

Cuisine: American
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December 12, 2023
SUGAR COOKIES – Old Fashioned Recipe
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These Old Fashioned Sugar Cookies are some of our holiday favorites! Super versatile as far as toppings and they are delicious!

If you love these Christmas Cookies you will absolutely love these delicious Tea Cakes. They are an old-fashioned classic that have been in our family for many years!

❤️WHY WE LOVE THIS RECIPE

This recipe is a Christmas tradition and old fashioned sugar cookies are a must at Christmas. So fun to decorate and they keep well too. So you can make them in advance. They are so fun to make with kids, get all the sprinkles out and the frosting if you want to frost them. These cookies are one of the many things that make Christmas fun.

🍴KEY INGREDIENTS
- Powdered sugar
- Granulated sugar
- Oil
- Butter
- Eggs
- All-purpose flour
- Salt
- Baking soda
- Cream of tartar
- Vanilla
- Frosting Ingredients– Optional
- Confectionery sugar
- Shortening (I use Crisco)
- Milk
- Vanilla extract
- food coloring of your choice
SWAPS

I have made these with both canola and olive oil and they both turned out fine. So that can be switched up.

🍽️HOW TO MAKE

Organize all of your ingredients before you get started.

COOKING STEPS

Step 1
Cream sugars, oil and butter until fluffy. Beat in eggs. Add dry ingredients along with vanilla. Mix well. Chill dough 1 hour in refrigerator.

Step 2
Form into balls with your hands and place on sprayed or lightly greased cookie sheet. Press flat with your palm or a glass. Sprinkle with colored sugar.

Step 3
Bake 12 to 15 minutes in a preheated 350 degree oven. Makes about 3 dozen depending on size of cookies. These cookies taste wonderful.

Note:
I have used this recipe for over 30 years. It is a great recipe. I used cookie cutters to make these. The dough will be too soft to roll out with a rolling pin. I just sprinkled the counter with flour, took a handful of dough and flattened it enough to cut out a shape with a cutter dipped in flour. I put the dough back in the fridge between cooking times.

⭐TIP

You want to keep the dough cold, so if it is starting to get warm put it back in the refrigerator. If you using cookie cutters you can spray the edges with spam or flour the edges to help with them sticking to the dough.

You also want to remove cookies before they are really done. They will continue to cook once removed from the oven. It’s very easy to over cook cookies. For more tips, check out this article.

RECIPE VARIATIONS

So many ways to enjoy these cookies, from adding frosting (either homemade or from a can), sprinkles, and any kind of fun decor you can come up with. These are just a wonderful base Christmas cookie with endless possibilities.

❓FREQUENTLY ASKED QUESTIONS

Are these soft or crispy?

They can be either, if you want more of a soft cookie, make them thicker and don’t over cook them. If you like a crispy cookie, make them thinner.

Can I make these in advance?

Yes, they keep very well in an airtight tin. I have kept them for weeks. We make them the beginning of December and enjoy them all month!

STORING

Store in an air-tight container to keep fresh.

💕MORE POPULAR RECIPES TO ENJOY

Five Minute Fudge

This fudge is an excellent recipe for the holidays! Makes a great gift too!

SERVING SIZE

This recipe makes about 3 dozen cookies, so you can figure out your serving size.
Sugar Cookies

Anne Walkup

These Old Fashioned Sugar Cookies are always a Christmas classic! You can add sprinkles, add frosting, decorate how you like, but definitely make them! They are a must have during the holidays.

Prep Time 1 hour

Cook Time 12 minutes

Total Time 1 hour 12 minutes

Course Cookies

Cuisine American

1 cup powdered sugar

1 cup granulated sugar

1 cup oil I use Canola or Olive

1 cup butter

2 eggs

4 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon vanilla

Cream sugars, oil and butter until fluffy. Beat in eggs. Add dry ingredients along with vanilla. Mix well. Chill dough 1 hour in refrigerator. Form into balls with your hands and place on sprayed or lightly greased cookie sheet.

Press flat with your palm or a glass. Sprinkle with colored sugar. Bake 12 to 15 minutes in a preheated 350 degree oven. Makes about 3 dozen depending on size of cookies.

I have used this recipe for over 30 years. It is a great recipe. I used cookie cutters to make these. The dough will be too soft to roll out with a rolling pin. I just sprinkled the counter with flour, took a handful of dough and flattened it enough to cut out a shape with a cutter dipped in flour. I put the dough back in the fridge between cooking times.

Let us know by commenting below!

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Anne Walkup

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December 5, 2023
Best Christmas Cookies – M&M Chocolate Chip Cookies – Oh Sweet Basil
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Few things say Christmas better than green and red M&Ms! Throw some into these perfectly chewy M&M chocolate chip cookies, and you have festive Christmas cookies that everyone loves!

Every Christmas our kids gather around with Cade and I and we make the most hideously decorated sugar cookies (link to cookies and royal icing) but even when I think they won’t care anymore, they absolutely go nuts if they don’t see me pulling out all the supplies for Christmas cookies.

However, as much as we love those sink-your-teeth-in sugar cookies, like seriously they are the perfect sugar cookie, just ask our readers, everyone needs a quick and easy Christmas cookie for the family party that won’t suck hours of your time.

And this is it.

In fact, we haunt the stores every holiday for different colored m&m’s and make them all year round. Hello, Easter Cookies… haha! We can’t stop! Yes, it’s the same recipe, but just trust me, you needed to be reminded that you can, and SHOULD make a Christmas version.

Ingredients for Christmas M&M Cookies

There won’t be any surprises here! You’ll need all the usual chocolate chip cookie ingredients plus some Christmas m&m’s. Here is a brief overview of what you will need:
- Unsalted Butter – using unsalted allows you to control the saltiness of the recipe and make sure it is softened
- Brown Sugar – you want fresh moist brown sugar for optimal texture
- White Sugar – just regular granulated white sugar
- Egg – gives structure to the cookies and helps hold everything together
- Vanilla Extract – adds to the flavor, and use the real stuff…no imitation vanilla
- Flour – make sure to measure the flour correctly so they come out chewy and soft and not dry
- Baking Soda – gives the cookies their rise and fluffiness
- Cornstarch – acts as a tenderizer that helps make the cookies stay thick but soft and chewy
- Salt – balances all the sweetness and enhances flavor
- Semi Sweet Chocolate Chips – use regular size or minis and you can use milk chocolate, dark, white…whatever your favorite is!
- Christmas M&M’s – regular or any holiday M&M’s can be used
The measurements for each ingredient can be found in the recipe card at the end of this post. You can also save or print the recipe from there.

The steps are simple, just like making regular batch of chocolate chip cookies. The recipe is also totally scalable too, so you can double or triple it if you want to use this recipe for holiday neighbor goodies. Here is a quick idea of what to expect:
1. Combine dry ingredients – Whisk together the dry ingredients so everything gets incorporated together.
2. Combine wet ingredients – Cream the butter and sugars together until fluffy and then add the egg and vanilla and mix to combine.
3. Add dry ingredients to wet ingredients – Combine the ingredients together until just combined. Don’t overmix!
4. Add the M&M’s and chocolate chips – You will want to use a wooden spoon or spatula to mix in the M&M’s by hand. The M&M’s will get crushed if you mix them in the stand mixer.
5. Form into balls – I used a regular size cookie scoop but scooped out a heaping scoop to form the dough balls. Press a few M&M’s and chocolate chips into the dough balls on the top.
6. Bake – Don’t overbake them! After the 8-10 minutes, they will look a little underdone, but they will cook a little more as they cool and be slightly crispy on the edges but chewy in the middle.
The complete instructions in full detail can be found in the recipe card at the end of the post.

We have been making chocolate chip cookies for decades over here, so we have learned a few tricks to make them look and taste like they came from a bakery.
1. Chilling the dough, either before or after forming it into balls, will help the cookies be thicker.
2. Use a cookie scoop to keep the size of the cookies uniform. This will help with all the cookies baking the same.
3. Press a few chocolate chips and m&m’s into the top just before baking.
4. Don’t over bake the cookies. They will probably look a little underdone after 8-10 minutes, but they will bake a little more as they cool.
5. Using a large glass or biscuit cutter over cookies that have cooled for 2 minutes, spinning the ring gently around the cookie to make it perfectly round.
Why are My Cookies Flat?

The culprit for flat cookies is usually the butter. You want the butter to be soft, but not too soft. If the butter has gotten too warm, it will cause flat cookies every time. Whether it’s before the dough has been made or after the dough has been mixed, you want to keep the butter cool.

If you know you are going to take a long time to bake the cookies, then pop the dough into the fridge in between batches.

Another possible cause for flat cookies is not enough flour. Make sure you measure the flour correctly.

Why You Will Love This Recipe

Make ahead: This is a great recipe for making ahead of time. They freeze great before or after baking (see section below) or you can make the dough a day or so ahead of time and then bake it.

Scalable: The measurements are super easy to double, triple or even quadruple depending on how many neighborhood treat plates you want to make!

Simple: The recipe is easy to follow and the cookies look totally festive without any of the time or work of decorating.

Cookie exchange: These cookies are a safe addition to a cookie exchange because they are loved by everyone!

Make bars: If you want to make this even easier, you can make this recipe into bars. Use a 9×13 pan and bake at the same temperature for 20-25 minutes.

Milk: You’ll never have a better cookie for dunking in a tall glass of milk in front of your favorite Christmas movie…Elf anyone?!

Santa: I have it on good authority that this is a favorite cookie of the jolly one himself! Leave a plate of these Christmas cookies by your fireplace and they will be gone!

Storing and Freezing

Store the baked cookies at room temperature in an airtight container for 3-4 days. They will last for up to a week in the fridge.

Freeze these cookies either before or after baking. If you want to freeze the dough, I prefer to scoop them into dough balls first and then place them on a cookie sheet. Place the cookie sheet in the freezer for about an hour. Once the dough is frozen, toss the balls into a ziploc bag and store in the freezer for 2-3 months.

When you’re ready to bake them, place the frozen balls on a cookie sheet and let them thaw for about a half hour. Then bake as stated in the instructions.

If you want to bake the cookies and then freeze them, let them cool completely and then layer them carefully in a ziploc bag. They will keep in the freezer for 2-3 months. When you’re ready to eat them, just set them on the counter for about 30 minutes to thaw.

I saw a poll from both Martha Stewart and Betty Crocker that the most popular Christmas cookie recipe in America is the peanut butter blossom. Whhhaaattt?! I mean, I sort of get it because they are heaven, but what do they have to do with Christmas?! I’m set on making these Christmas cookies the new most popular Christmas cookie!

More Christmas Cookie Recipes
Servings: 24 cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Resting Time: 30 minutes

Total Time: 50 minutes

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Preheat the oven to 350 degrees F.

Line 2 cookie sheets with parchment paper. Set aside.

In a bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.

2 1/2 Cups Flour, 2 teaspoons Cornstarch, 1 teaspoon Baking Soda, 1/2 teaspoon Salt

In the bowl of a standing mixer, beat the butter and two sugars for about 1 minute, or until creamed.

14 Tablespoons Unsalted Butter, 1 Cup Light Brown Sugar, 1/2 Cup White Sugar

Add the egg and vanilla and stir again.

1 Large Egg, 3 teaspoons Vanilla Extract

Scrape the sides of the bowl down and gradually add the dry ingredients until combined.

Switch to a wooden spoon (trust me, it will break the M&M’s to use the mixer) and stir in the chocolate chips and M&M’s. Scoop into balls on the cookie sheet. Press 2-3 M&Ms and chocolate chips on top from your leftovers and roll into smooth balls.

1 1/4 Cup Semi Sweet Chocolate Chips, 1 Cup Christmas M&Ms

If desired, cover with plastic wrap and place in the fridge for 30 minutes or in a ziploc for overnight. Just remember to allow them to sit out for 15-20 minutes if overnight. Otherwise proceed to bake.

Place cookie dough balls on a parchment lined baking sheet, I prefer only 8, by doing sets of 2s and bake for 8-10 minutes. Cookies will appear slightly under-baked. Remove from oven to cool.

You should only be able to gently press into butter. If a finger goes through the stick you’ve let it get too soft

Serving: 1cookieCalories: 260kcalCarbohydrates: 34gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 27mgSodium: 108mgPotassium: 85mgFiber: 1gSugar: 22gVitamin A: 239IUVitamin C: 1mgCalcium: 29mgIron: 1mg

Author: Sweet Basil

Course: 100 Best Cookies Recipes on the Planet
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Sweet Basil

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December 3, 2023
White Chocolate Molasses Cookies – Oh Sweet Basil
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A perfectly soft molasses cookie recipe is essential for the holidays, but these white chocolate molasses cookies take things to a whole new level.

That’s right folks, these are not your typical holiday molasses cookie. I know that this is a pretty popular cookie, molasses or ginger snap, for this time of year, but that does not mean that it has to be completely traditional. These white chocolate chewy molasses cookies are actually an adapted recipe from my dad’s side of the family and is over 150 years old! I’ve been holding onto this recipe since I got it from my aunt last year just so that I could share it at the right time of year with all of you.

Family Holiday Traditions

My mom would spend hours in the kitchen baking the holiday recipes that had been passed down through the generations like this one just so we could deliver them to neighbors and families that my parents would find who were in need. Often the treats to those families included a little extra cash, gifts or toys for the kids.

In fact, sometimes my dad would even dress up as Santa so that the families wouldn’t know who he was when he dropped off the goodies. This white chocolate molasses cookies recipe is one we can use to pass on the same tradition which means that I feel like I should do as my mom did and teach my children. It’s hard sometimes. Some of the cookie dough got so squished and squashed that the white chocolate was sticking out everywhere and it looked like quite the mess but I’m so grateful for the memory of helping a 7 year old discover the magic of making cookies for the holidays to give to neighbors and friends and spread Christmas cheer.

Ingredients for White Chocolate Molasses Cookies

I am an avid cookie lover! I’ll choose a cookie over almost any other dessert (except pie, good golly I love pie!), but not all cookies are created equal. I love a thick and chewy cookie that is perfectly baked. I love them a little crispy around the edges and nice and chewy in the middle. These molasses cookies check all the important cookie boxes and the melty white chocolate in the middle is the best surprise. Here are the ingredients you will need:
- Butter, Shortening, or Lard – we usually do half and half
- Light Brown Sugar – adds sweetness and even more molasses flavor
- Egg – adds structure to the cookies
- Molasses – adds sweetness and perfect molasses flavor, Grandma’s brand is our favorite
- Flour – just regular all purpose
- Salt – enhances all the flavors and cuts through the sweetness
- Ground Cinnamon – adds warm holiday flavor
- Ground Ginger – you have to have ginger in a molasses cookies
- Allspice – adds a little extra pop of flavor and holiday cheer
- Baking Soda – leavening agent for the cookie adding fluffiness and rise
- White Chocolate Melts – If you cannot find the baking melts you can buy the white almond bark and chop into small chunks and use that. The white chocolate is used to stuff the inside of the cookies and to drizzle on top.
- Granulated Sugar – used to coat the outside of the cookies adding a beautiful sparkle and slight crunch to the outside of the cookie
The measurements for each ingredient can be found in the recipe card down at the end of the post.

How to Make Molasses Cookies

Soft molasses cookies are just a few steps away! Here are the basic steps…
1. Mix the wet ingredients together. I like to cream the butter/shortening with the sugar first in a stand mixer until it’s light and fluffy and then add the sugar, eggs and molasses and mix together well.
2. Combine the dry ingredients. In a separate bowl, combine the flour, salt and spices.
3. Combine the wet and dry ingredients. Slowly add the dry ingredients into the wet ingredients until just combined.
4. Cover and refrigerate. Cover the bowl with plastic wrap and refrigerate for 1-2 hours.
5. Prep: Preheat the oven and line a cookie sheet with parchment paper.
6. Stuff the dough. After the dough chills, pull it out and form into stuff dough balls (see section below).
7. Roll in sugar. Roll the dough balls into sugar that it is coated on all sides.
8. Bake. Place on a baking sheet and bake at 350 for 8-10 minutes.
9. Drizzle with white chocolate. If you want to make them look a little fancier, drizzle with melted white chocolate.
All these instructions in full detail can be found in the recipe card at the end of the post. You can also print and/or save the recipe there.

How to Stuff Cookies

Stuffing cookies with more yummy stuff is super easy and a fun way to add twists on old classics. In fact, our Biscoff stuffed snickerdoodles are one of my favorite cookies of all time! Give those babies a try!

Using a cookie scoop, scoop out enough dough for one cookie. Flatten it in your hand into a disc shape. Place the white chocolate melts in the middle and then fold up the dough around the chocolate so it is completely sealed inside the dough. That’s it! It is ready for baking!

If you’re going to use something like Nutella to stuff a cookie, like our Nutella banana muffins, you will want to freeze the Nutella first so it’s easier to stuff into the middle.

What is Molasses?

Molasses is a byproduct of producing sugar. It is a dark, sweet syrup with a very obvious snap or bite to it. There is a range of molasses out there from mild molasses flavor to a super strong blackstrap molasses. You can use any variety you want, but blackstrap will probably be too strong. We prefer Grandma’s brand if you can find it and Brer Rabbit brand as a second choice.

What is the Difference Between Molasses Cookies and Gingersnaps?

The main difference is that molasses cookies are chewy, versus ginger cookies that are snappier and crisper in texture.

Watch How These Molasses Cookies are Made…

Storage Tips

Store leftover cookies at room temperature in an airtight container. They will keep for up to a week.

These cookies also freeze very well. Place them in a freezer safe container. They will keep for up to 3 months.

Christmas baking requires the warm comforting flavors of molasses cookies. We have taken my centuries old family recipe for molasses cookies and stuffed them with white chocolate. There isn’t another recipe out there like this one! We hope they find their way to your Christmas cookie plate this year!

More Holiday COOKIE RECIPES You’re Going to Love:
Servings: 32 cookies

Prep Time: 2 hours

Cook Time: 8 minutes

Total Time: 2 hours 8 minutes

Description

A perfectly soft molasses cookie recipe is essential for the holidays, but these white chocolate molasses cookies take things to a whole new level.

Cook ModePrevent your screen from going dark

In a standing mixer add the shortening and sugar and beat until smooth.

3/4 Cup Butter, 1 Cup Light Brown Sugar

Add the egg and molasses and beat again until well incorporated.

1 Large Egg, 1/2 Cup Molasses

In a separate bowl, mix together the flour, seasonings, salt and baking soda.

2 1/2 Cups All-Purpose Flour, 1/2 teaspoon Salt, 1 1/4 teaspoon Cinnamon, 1 1/4 teaspoon Ground Ginger, 1 1/4 teaspoon Allspice, 2 teaspoons Baking Soda

Turn the mixer back on and slowly add the dry ingredients to the wet ingredients.

Mix well and cover tightly with saran wrap.

Refrigerate for 1 to 2 hours.

Using heaping tablespoons, flatten a little dough in your hand and place two baking melts in the dough.

White Chocolate Baking Melts

Roll the dough around the chocolate and roll in the sugar.

Sugar

Place on a baking sheet and either wrap with saran wrap and refrigerate until ready to bake or bake at 350 for 8 to 10 minutes.

Allow to cool slightly and enjoy!

If you cannot find the baking melts you can buy the white almond bark and chop into small chunks and use that.

Serving: 1cookieCalories: 118kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 17mgSodium: 145mgPotassium: 102mgFiber: 0.3gSugar: 11gVitamin A: 141IUVitamin C: 0.03mgCalcium: 21mgIron: 1mg

Author: Sweet Basil

Course: 100 Best Cookies Recipes on the Planet
Recommended Products

This recipe was originally posted as part of a collaboration with the Ohio Poultry Association to bring you a fun “Take a Bite of My State Cookie EGGS-change” where we all are chatting about our state’s cookie.

This cookie recipe actually spent a little time in Utah and since Utah is huge, and I mean HUGE about the holidays, neighbor treats and goodies and spreading the Holiday cheer I thought it would be a perfect opportunity to tell you all about this bomb diggity cookie that I made even better. Our family has always and will always be about the holiday treats. And make sure you check out the cookies from the exchange, there’s Aimee from Shugary Sweets, Tanya from Lemons for Lulu who brought Buckeye Brownie Cookies, Megan from Country Cleaver, Laurie of Simply Scratch, and Julianne of Beyond Frosting with Maple Sugar Cookies.
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Sweet Basil

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December 2, 2023
If You Bake One Cookie This Month, Let It Be My Mom’s “Apricot Jammies”

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They’re a family favorite for a reason.
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Dale Gray

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November 28, 2023
My Cocoa Ribbon Cookies Will Steal the Attention at Every Holiday Party

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Carolina Gelen

Carolina Gelen immigrated from Transylvania to the U.S. in 2021 to focus on her career as a food content creator. She has an online community of over 2 million cooking-enthusiasts. Carolina is a former Food52 resident, and her goal as a food content creator and recipe developer is making your experience in the kitchen more fun, affordable and approachable. Some of her most popular recipes include her upside down orange olive oil cake, roasted cherry tomato soup, or fudgy chocolate feta cookies.

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Carolina Gelen

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November 25, 2023
Boozy Holiday Cookie Truffles Are the No-Bake Hack We’re Making All Winter

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So easy and delicious.
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Abi Balingit

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November 24, 2023