Do you crave the perfect chewy cookie? The kind that has a slightly crispy edge and a soft, gooey center? Whether you love classic chocolate chip or unique flavors like ginger or honey, this blog post will give you the best chewy cookie recipes to satisfy your sweet tooth.
You’ll find mouthwatering treats that are simple to make yet taste like they came from a bakery. Imagine the smell of freshly baked cookies filling your home and the joy of biting into that perfect chewy texture.
Get ready to dive into a world of cookie bliss with easy-to-follow recipes and helpful tips. These cookies are bound to become your new go-to favorites for any occasion.
White Chocolate Strawberry Cookies
If you love chewy cookies, you’ll adore these White Chocolate Strawberry Cookies. They’re perfect for any occasion and easy to make.
Ingredients:
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup white chocolate chips
- 1 cup diced fresh strawberries
- 1 tbsp lemon juice
Instructions:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, combine flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the white chocolate chips.
- Dice the strawberries and soak them in lemon juice for 5 minutes. Drain and fold them into the dough.
- Drop tablespoon-sized portions of dough onto the prepared baking sheets.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Enjoy your delicious White Chocolate Strawberry Cookies with friends and family!
Pineapple Semi-Sweet Cookies
These pineapple semi-sweet cookies are perfect for a light and fruity treat. They are easy to make and sure to be loved by everyone.
Ingredients:
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup crushed pineapple, drained
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
Instructions:
Preheat your oven to 350°F (175°C).
Cream the butter, granulated sugar, and brown sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Stir in the crushed pineapple until well combined.
In a separate bowl, combine the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the pineapple mixture, mixing until just combined.
Drop by rounded spoonfuls onto ungreased cookie sheets, spacing the dough about 2 inches apart.
Bake for 12-15 minutes or until the edges are lightly golden.
Cool cookies on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Enjoy your pineapple semi-sweet cookies! They are best served fresh but can be stored in an airtight container for several days.
Chewy Chocolate Chip Cookies
Ingredients:
- 1 cup unsalted butter, melted and cooled
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups chocolate chips
- 1 cup chopped nuts (optional)
Instructions:
- Preheat your oven to 375°F. Line your baking sheets with parchment paper.
- In a large bowl, beat together the melted butter, brown sugar, and white sugar until smooth.
- Add the vanilla extract and eggs, and mix until well combined.
- Sift together the flour, baking soda, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips and nuts (if using).
- Scoop the dough onto the prepared baking sheets, leaving enough space between each cookie for spreading.
- Bake for 10-12 minutes or until the edges are golden brown.
- Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
White Chocolate Macadamia Nut Cookies
These cookies are a delightful treat, combining the creamy sweetness of white chocolate with the crunch of macadamia nuts. They’re soft and chewy, perfect for any occasion.
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1 cup white chocolate chips
- 1 cup chopped macadamia nuts
Instructions:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
In another bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg, egg yolk, and vanilla to the butter mixture and mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the white chocolate chips and macadamia nuts.
Chill the dough in the refrigerator for about 45 minutes.
Scoop dough onto the prepared baking sheets, spacing each scoop about 2 inches apart.
Bake for 10-12 minutes until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your homemade white chocolate macadamia nut cookies!
Soft Chewy Oatmeal Raisin Cookies
To make Soft Chewy Oatmeal Raisin Cookies, you need a few ingredients and some simple steps.
Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp molasses (optional)
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 3 cups old-fashioned rolled oats
- 1 1/2 cups raisins
- 1/2 cup chopped nuts (optional)
Instructions
Prepare the Raisins: Soak the raisins in hot water for 10 minutes to plump them up. Drain and pat dry.
Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened butter with granulated and brown sugars until smooth, about 2 minutes.
Add Wet Ingredients: Add the eggs, vanilla extract, and molasses. Mix on high speed until combined and creamy.
Mix Dry Ingredients: In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the oats and raisins (and nuts, if using).
Chill Dough: Cover the dough and refrigerate for at least 30 minutes.
Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Form Cookies: Scoop dough onto the baking sheets, placing each scoop about 2 inches apart.
Bake: Bake for 10-12 minutes, or until the edges are lightly browned but the centers are still soft.
Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Salted Honey Pistachio Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup honey
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup chopped pistachios
- 1 cup white chocolate chips
Instructions:
Preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper.
In a large bowl, cream together butter and sugar until light and fluffy.
Add honey, egg, and vanilla extract; mix until combined.
In a separate bowl, whisk together flour, baking soda, and sea salt.
Gradually add the dry ingredients to the wet mixture, mixing on low until just incorporated.
Stir in chopped pistachios and white chocolate chips.
Use a spoon or an ice cream scoop to drop 1-2 tablespoons of dough onto the prepared baking sheet. Leave about 2-3 inches of space between each cookie.
Shape the dough into cookie forms and, if desired, sprinkle with extra sea salt on top.
Bake for 8-12 minutes, depending on how chewy you like your cookies.
Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Enjoy your Salted Honey Pistachio Cookies with a glass of milk or your favorite tea!
Thin & Chewy Chocolate Chip Cookies
Ingredients:
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cornstarch
- 2 cups chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and cornstarch. Set aside.
- In a large bowl, beat the butter and sugars until light and fluffy.
- Add the eggs and vanilla extract to the butter mixture. Beat until combined.
- Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
- Stir in the chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets.
- Bake for 10-12 minutes, until edges are golden brown.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Enjoy your homemade Thin & Chewy Chocolate Chip Cookies!
Soft Tender Chewy Chocolate Crinkle Cookies
Ingredients
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup confectioner’s sugar
Instructions
- Mix Sugar and Oil: In a large bowl, beat the sugar and vegetable oil together until well combined.
- Add Eggs and Vanilla: Gradually add one egg at a time, followed by the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Incorporate Dry Mixture: Slowly add the dry ingredients to the wet ingredients. Mix until dough forms.
- Chill Dough: Cover the bowl and chill the dough for at least four hours.
- Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C).
- Prepare Baking Sheets: Line baking sheets with parchment paper.
- Form Dough Balls: Use a spoon to scoop out dough and roll into 1-inch balls.
- Coat in Sugar: Roll each ball in the confectioner’s sugar until fully coated.
- Arrange and Bake: Place the dough balls on the prepared baking sheets, about 2 inches apart. Bake for 8-10 minutes or until edges are set.
Chocolate Shortbread Cookies
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (120g) powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups (240g) all-purpose flour
- 1/3 cup (28g) cocoa powder
Instructions
Preheat the Oven: Set your oven to 350°F (180°C). Line two cookie sheets with parchment paper or silicone baking mats.
Cream Butter and Sugar: In a large bowl, beat the softened butter with an electric mixer until smooth. Add the powdered sugar and continue to beat until fluffy.
Add Vanilla and Salt: Mix in the vanilla extract and salt until well combined.
Incorporate Dry Ingredients: Gradually add the flour and cocoa powder to the butter mixture. Mix on low speed until the dough starts to come together. You may need to scrape down the sides of the bowl.
Shape the Dough: On a lightly floured surface, shape the dough into a disk. Wrap in plastic wrap and chill for at least 30 minutes.
Form Cookies: Roll out the dough to about 1/4 inch thickness. Use a cookie cutter to cut out shapes and place them on the prepared baking sheets about 1 inch apart.
Bake: Bake the cookies in the center of the oven for 15-20 minutes or until the edges start to set.
Cool and Enjoy: Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Enjoy your delicious chocolate shortbread cookies!
Hot Chocolate Cookies
Hot chocolate cookies bring the cozy, sweet flavors of hot cocoa into a delicious, chewy treat. Perfect for any time of the year!
Ingredients:
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1/2 cup marshmallow fluff
Instructions:
Preheat your oven to 350°F (175°C).
Mix dry ingredients: In a bowl, combine the flour, cocoa powder, baking powder, and salt.
Cream butter and sugars: In another bowl, use a mixer to beat the butter, granulated sugar, and brown sugar until light and fluffy.
Add egg and vanilla: Mix in the egg and vanilla extract until well combined.
Combine mixtures: Gradually mix the dry ingredients into the wet ingredients until just combined.
Add mix-ins: Fold in the chocolate chips and gently swirl in the marshmallow fluff.
Prepare baking sheets: Line two baking sheets with silicone baking mats or parchment paper.
Portion dough: Scoop out dough in about 2-tablespoon portions and place them 2 inches apart on the prepared baking sheets. Consider topping each portion with a bit of extra marshmallow fluff.
Freeze briefly: Put the cookies in the freezer for about 30 minutes to help them hold their shape.
Bake: Place the baking sheets in the oven and bake for 9 to 11 minutes, until the edges are lightly browned.
Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Enjoy your warm, gooey hot chocolate cookies!
Chocolate Thumbprint Cookies
These Chocolate Thumbprint Cookies are a delightful treat for any occasion. They are simple to make and taste delicious. Let’s get started!
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 1 cup chopped chocolate or chocolate chips
Instructions
Preheat and Prepare: Preheat your oven to 350°F (180°C). Line your baking sheets with parchment paper or silicone baking mats.
Mix the Dough: In a large bowl, cream the butter with both sugars until light and fluffy. Add the egg yolk and vanilla extract, then mix until combined.
Add Dry Ingredients: Slowly add the flour, cocoa powder, and salt to the wet mixture. Mix until just combined.
Shape the Cookies: Scoop the dough and roll into small balls. Place them on the prepared baking sheets. Use the back of a teaspoon to press an indent in the center of each cookie.
Chill: Chill the dough balls in the refrigerator for about 10-15 minutes to help them hold their shape.
Bake: Bake the cookies for 10-12 minutes. Let them cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
Make the Ganache: While the cookies cool, heat the heavy cream in a small saucepan until it just begins to boil. Pour the hot cream over the chopped chocolate in a bowl. Let it sit for 2 minutes, then stir until smooth.
Fill the Cookies: Spoon or pipe the ganache into the indents of each cooled cookie. Let the ganache set before serving.
Enjoy your Chocolate Thumbprint Cookies!
Chocolate Whoopie Pies
Ingredients:
- 1 cup flour
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 stick (½ cup) butter, room temperature
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, use a mixer to cream the butter and brown sugar until light and fluffy.
Add the egg and vanilla extract to the butter mixture. Mix until fully combined.
Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
Drop the batter onto the prepared baking sheets using a spoon or cookie scoop, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the cookies are set but still soft. Let them cool completely on the baking sheets.
Assembling:
Spread your favorite filling (like buttercream or marshmallow fluff) on the flat side of one cookie.
Sandwich another cookie on top, pressing gently to distribute the filling.
Enjoy your homemade Chocolate Whoopie Pies!
Chocolate Sugar Cookies
Ingredients:
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- Extra granulated sugar for rolling
Instructions:
Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, beat the butter and sugars until light and fluffy. This should take about 2 minutes.
Add the egg and vanilla extract to the butter mixture and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Cover the dough with plastic wrap and chill in the refrigerator for 20-30 minutes.
Scoop the dough using a medium cookie scoop and roll into balls.
Roll each dough ball in the extra granulated sugar until coated.
Place the dough balls on the prepared baking sheets, spacing them 1-2 inches apart.
Bake for 10-12 minutes or until the edges are set. The centers may look slightly underbaked.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Chocolate Spritz Cookies
Here’s a fun and tasty recipe to make Chocolate Spritz Cookies. Perfect for any occasion, these cookies are easy to make and delicious!
Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ cup cocoa powder
- ¼ teaspoon salt
Instructions
Preheat your oven to 350°F (175°C).
Cream the butter and sugar until the mixture is light and fluffy.
Add the egg and vanilla extract to the butter mixture and mix well.
In a separate bowl, whisk together the flour, cocoa powder, and salt.
Gradually add the dry ingredients to the wet mixture, and mix until well combined.
Fill your cookie press with the dough and press the dough onto cool, ungreased cookie sheets.
Decorate the cookies with sprinkles or leave them plain, if you like.
Bake for 7-9 minutes, or until the edges are just starting to brown.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy your Chocolate Spritz Cookies with a glass of milk or a cup of tea!
Homemade Nutella Cookies
Ingredients:
- 1 cup Nutella hazelnut spread
- 1 large egg
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips (optional)
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix the Nutella and egg in a large bowl until well combined.
Sift the flour, baking soda, and salt together. Add this to the Nutella mixture and stir until the dough comes together.
Fold in the chocolate chips, if using.
Scoop small balls of dough onto the baking sheet, spaced evenly apart.
Bake for 8-10 minutes, or until the edges are set, but the centers are still soft.
Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy your delicious homemade Nutella cookies!
The Best Chewy Oatmeal Chocolate Chip Cookies
For a batch of chewy oatmeal chocolate chip cookies, you’ll need the following ingredients:
- 1 cup butter, softened
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups rolled oats
- 1 cup chocolate chips
Follow these simple steps to make your cookies:
Preheat your oven to 350°F (177°C). Line your baking sheets with parchment paper.
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.
Add the eggs one at a time, then stir in the vanilla extract.
In another bowl, whisk the flour, baking soda, cinnamon, and salt.
Gradually mix the dry ingredients into the butter mixture.
Stir in the rolled oats and chocolate chips until well blended.
Drop spoonfuls of dough onto the prepared baking sheets.
Bake for 10-12 minutes or until the edges are golden but the centers are still soft.
Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Enjoy baking and eating your delicious chewy oatmeal chocolate chip cookies!
Chocolate Pinwheel Cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 4 ounces semi-sweet chocolate, melted
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and granulated sugar together until creamy, about 2 minutes.
- Add the egg and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the dough in half. Form one half into a square, wrap in plastic wrap, and set aside.
- Return the other half to the bowl and mix in the melted chocolate until combined.
- Roll out both dough halves into rectangles of the same size.
- Place the chocolate dough on top of the plain dough. Roll up tightly from one long side, forming a log.
- Wrap the dough log in plastic wrap and refrigerate for at least 2 hours.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Unwrap the dough log and cut into 1/4-inch slices. Place slices 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes, or until set. Cool on the baking sheets for a few minutes, then transfer to wire racks to cool completely.
Enjoy your chewy and delicious chocolate pinwheel cookies!
Oreo Truffles (Cookie Balls)
Ingredients:
- 1 package of Oreo cookies
- 1 block of cream cheese, softened
- 2 cups of chocolate melts (either white or dark)
- Sprinkles or cookie crumbs (optional)
Instructions:
Crush the Oreo cookies using a food processor until they are fine crumbs.
Mix the cookie crumbs with the softened cream cheese until well combined.
Roll the mixture into small balls, about 1 inch in diameter.
Place the rolled balls on a baking sheet lined with parchment paper. Refrigerate for 30 minutes.
While the balls are chilling, melt the chocolate melts in a microwave-safe bowl until smooth.
Use a fork to dip the chilled balls into the melted chocolate, making sure they are fully coated.
Place the coated balls back on the lined baking sheet. Add sprinkles or extra cookie crumbs if desired.
Refrigerate the truffles until the chocolate coating is firm.
Enjoy making these easy and delicious Oreo Truffles!
Almond Horns
Almond Horns are chewy cookies with a distinct almond flavor, often dipped in chocolate for extra deliciousness. These treats are popular in Germany and perfect for any almond lover.
Ingredients:
- 16 ounces (454g) marzipan
- 1 1/2 cups (150g) ground almonds
- 1 cup (120g) powdered sugar
- 1 egg white
- 1 teaspoon almond extract
- 1 tablespoon fresh lemon juice
- 1 cup sliced almonds
- 1 cup chocolate chips or baking wafers
- 1 teaspoon vegetable oil
Instructions:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine the marzipan, ground almonds, and powdered sugar.
Add the egg white, almond extract, and lemon juice to the bowl. Knead the mixture until it forms a thick, tacky dough.
Shape the dough into small horns. Roll each horn in the sliced almonds to coat.
Place the horns on the prepared baking sheet. Bake for 12-14 minutes until golden brown.
Cool the horns completely on a wire rack.
In a microwave-safe bowl, combine the chocolate chips and vegetable oil. Heat in 20-30 second increments, stirring until melted.
Dip the cooled horns into the melted chocolate. Let the chocolate set before serving.
Enjoy your homemade Almond Horns!
Coffee Cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1 tablespoon instant coffee powder
- 1/2 cup unsalted butter, room temperature
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Mix the dry ingredients in a medium bowl. Combine the flour, baking powder, baking soda, salt, cinnamon, cardamom, and instant coffee powder.
Cream the butter and sugars in a large bowl. Beat the butter, brown sugar, and white sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract. Beat until smooth.
Combine wet and dry ingredients. Slowly add the dry ingredients to the wet mixture and fold together using a rubber spatula until just combined.
Optional: Stir in the chocolate chips.
Form dough balls. Use a cookie scoop or your hands to shape dough into 1.5 tablespoon-sized balls and place them on the prepared baking sheets.
Bake for 10-12 minutes until the edges are golden brown but the centers remain soft.
Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Enjoy your delicious coffee cookies!
Mini Egg Easter Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup mini chocolate chips
- 1 1/2 cups mini chocolate eggs, halved
Instructions:
Preheat your oven to 350°F (180°C). Line a baking tray with parchment paper.
In a large mixing bowl, cream together the butter and sugars until light and fluffy.
Add the eggs and vanilla to the butter mixture, beating until blended.
In another bowl, mix the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until combined.
Fold in the mini chocolate chips and halved mini chocolate eggs.
Scoop spoonfuls of cookie dough onto the prepared baking tray, leaving space between each for spreading.
Bake for 12-15 minutes or until edges are golden brown.
Let cookies cool on the tray for a few minutes before transferring to a wire rack to cool completely.
Enjoy your chewy, festive Mini Egg Easter Cookies!
Pumpkin Chocolate Chip Cookies
Ingredients:
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 egg white
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
- In a separate bowl, mix the melted butter, granulated sugar, and brown sugar until smooth.
- Add the pumpkin puree, egg white, and vanilla extract to the wet mixture. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients. Stir with a large spoon until fully mixed.
- Fold in the chocolate chips.
- Chill the dough in the fridge for 30 minutes.
- Scoop tablespoon-sized balls of dough onto the prepared cookie sheet.
- Bake for 10-12 minutes, or until the edges are set and the centers are soft.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Soft and Chewy Peanut Butter Cookies
To make delicious soft and chewy peanut butter cookies, you’ll need a few basic ingredients and some simple steps to follow.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions:
- In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until smooth.
- Add the egg and vanilla extract to the butter mixture and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Chill the dough in the refrigerator for at least 1 hour.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the dough into 2-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each ball slightly with a fork, creating a crisscross pattern on top.
- Bake the cookies for 10-12 minutes, or until edges are lightly browned.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
French Macarons with Vanilla Buttercream Filling
Ingredients
- 3 large egg whites
- 1/4 cup granulated sugar
- 1 cup powdered sugar
- 3/4 cup almond flour
- 1/2 teaspoon vanilla extract
Instructions
Beat the egg whites in a large bowl with an electric mixer on medium speed for 2 minutes until soft peaks form.
Add granulated sugar and beat on high for 2 more minutes until glossy stiff peaks form.
Add vanilla extract and beat on high for another 30 seconds.
Sift the powdered sugar and almond flour together in a separate bowl.
Fold the dry ingredients into the egg white mixture gently until fully combined.
Use a silicone spatula to stir and smear the batter from the outside of the bowl towards the center.
Spoon the batter into a piping bag with a round tip.
Pipe small circles onto a baking sheet lined with parchment paper.
Tap the baking sheet on the counter to release any air bubbles.
Let the macarons sit at room temperature for 30-60 minutes until a skin forms.
Preheat your oven to 300°F (150°C).
Bake the macarons for 15-18 minutes.
Allow them to cool completely before adding the filling.
For the buttercream, beat butter until creamy, then add powdered sugar and vanilla extract, and mix until smooth.
Pipe the vanilla buttercream onto half of the macarons and sandwich them with the other half.
Soft and Chewy White Chocolate Cranberry Cookies
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened or melted
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions:
In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
In another mixing bowl, use a stand mixer with a paddle attachment or an electric mixer. Combine butter, brown sugar, and granulated sugar. Mix for 1-2 minutes until smooth.
Add the egg, egg yolk, and vanilla extract to the sugar mixture. Mix for another 1 minute.
Gradually add the dry ingredients to the wet ingredients. Mix until you get a soft dough.
Gently stir in the dried cranberries and white chocolate chips using a spatula.
Shape the dough into balls, about 1-2 tablespoons each.
If possible, chill the dough balls in the refrigerator for at least 3 hours.
Preheat your oven to 350°F (175°C).
Arrange the dough balls on a baking sheet lined with parchment paper, spacing them 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your soft and chewy white chocolate cranberry cookies!
Hi, I'm Benjamin. I love cooking, long walks, and my girlfriend! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.