Chocolate Chip Cookies Archives - Family Cookie Recipes

AVOCADO CHOCOLATE CHIP COOKIES

Nellie — Wed, 08 Apr 2026 20:44:55 +0000

These Avocado Chocolate Chip Cookies are soft, thick, and chewy with the same great flavor as a classic chocolate chip cookie. Mashed avocado replaces the butter in this recipe, creating a cookie that is slightly cakier in texture but just as delicious. If you have never tried baking with avocado before, this is a great place to start!

Recipe Highlights

Butter-free: Mashed avocado takes the place of butter in this recipe, making it a fun and unexpected twist on a classic chocolate chip cookie.
Soft and chewy texture: The avocado creates a thick, cake-like cookie with a satisfying chew in every bite.
Same great flavor: Despite the swap, these cookies taste remarkably close to a traditional chocolate chip cookie.
Kid approved: The avocado adds just a hint of green color that is barely noticeable, and kids love them just as much as the original.
Simple ingredients: Everything in this recipe is straightforward and easy to find, with mashed avocado being the only unexpected addition.
Big batch: This recipe makes about 48 cookies, making it a great option for bake sales, parties, or keeping a stash on hand all week.

Ingredients in Avocado Chocolate Chip Cookies

Mashed avocado: The star ingredient and butter substitute in this recipe. Avocado adds moisture and richness without melting during baking, which gives these cookies their thicker, chewier texture.
Brown sugar: Adds sweetness with a subtle molasses depth that contributes to the soft, chewy texture of the cookies.
Granulated sugar: Sweetens the cookies and helps create a slightly crisp edge.
Eggs: Add structure, richness, and help bind the dough together.
Vanilla extract: Enhances the flavor and rounds out the sweetness of the cookie.
Baking soda: Helps the cookies rise slightly and keeps them soft.
Salt: Balances the sweetness and brings out the flavor of the chocolate chips.
All-purpose flour: Provides the structure for the cookies without making them dense.
Semi-sweet chocolate chips: The classic finishing touch. Semi-sweet chips balance the sweetness of the dough perfectly.

Tips for the Best Avocado Chocolate Chip Cookies

Full instructions are in the recipe card below, but here are a few helpful tips.

Mash the avocado well: The smoother the avocado, the better the cookie texture. A fork works fine, but a food processor gives you the smoothest result.
Cream the avocado and sugars thoroughly: Spending 2 to 3 minutes beating them together improves the overall consistency of the cookies and is worth the extra time.
Do not add more flour: The dough will be stickier than a traditional cookie dough, but that is normal. The avocado prevents the cookies from spreading too much, so resist the urge to add more flour.
Use a cookie scoop: This keeps all your cookies uniform in size so they bake evenly and look great.
Line your baking sheet: Parchment paper or a silicone baking mat makes removal easy and helps the bottoms bake evenly without burning.
Do not overbake: Pull the cookies out when the edges are just barely turning golden brown. They will continue to bake on the hot pan for a couple of minutes after coming out of the oven.

Storage Instructions

Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. These cookies also freeze well. Place cooled cookies in an airtight container or zip-top bag and freeze for up to 3 months. Thaw at room temperature before serving.

Avocado Chocolate Chip Cookies Recipe

Avocado Chocolate Chip Cookies are soft, thick, and chewy with classic cookie flavor. A fun butter-free twist on a family favorite!

Course Cookies

Cuisine American

Keyword avocado chocolate chip cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 196kcal

Author Jessica & Nellie

Ingredients

1 cup mashed avocado about 3-4 medium avocados
¾ cup brown sugar
¾ cup sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
2 ¼ cups flour
2 cups semi-sweet chocolate chips

Instructions

Preheat oven to 375°.
Mash the avocados until mostly smooth. I usually do this with a fork, but you can use a food processor if you prefer. Place the mashed avocado in a mixing bowl and add the sugars. Beat with an electric mixer for 1-2 minutes.
Add the eggs and vanilla and continue to beat for 1-2 minutes.
In a separate mixing bowl, mix together the flour, baking soda and salt.
Add the flour mixture to the avocado mixture and mix just until combined. This cookie dough will be a bit on the sticky side, but don’t add more flour. The avocado in the recipe will prevent the cookies from spreading too much – I promise!
Stir in the chocolate chips.
Use a cookie scoop to scoop the cookies onto a greased cookie sheet or a cookie sheet that is lined with parchment paper or a silicone baking mat.
Bake cookies for 9-10 minutes, until the edges barely begin to turn a light golden brown. Let the cookies cool on the cookie sheets for a few minutes before transferring them to wire racks to cool completely.

Nutrition

FAQs

Can I taste the avocado in these cookies?

Not really. The avocado flavor is very subtle, and most people cannot detect it at all. The chocolate chips and vanilla do a great job of masking any avocado flavor.

Will my cookies turn green?

The avocado does add a very slight green tint to the dough, but it is barely noticeable in the baked cookies. Most people will not notice unless you tell them.

Why is my dough so sticky?

Avocado has a higher moisture content than butter, so this dough is naturally stickier than a traditional cookie dough. Use a cookie scoop to portion the dough and do not add extra flour, as the cookies will still hold their shape during baking.

Can I use a different type of chocolate chip?

Yes. Milk chocolate, dark chocolate, or white chocolate chips all work well in this recipe. You can also mix and match for a fun variation.

How ripe should the avocados be?

Use avocados that are fully ripe and soft. They will mash more smoothly and blend more easily into the dough than firm, underripe avocados.

Here are more of our favorite chocolate chip cookie recipes to try:

Short on time? Chocolate Chip Cookie Bars are easily made by putting all of the dough into one pan – no scooping individual cookies!
Chocolate chip cookies are delicious when you add fruit! Banana Chocolate Chip Cookies, Raspberry Chocolate Chip Cookies, and Cherry Chocolate Chip Cookies are some of our favorites!
Peanut butter and chocolate are one of my favorite flavor combinations. Peanut Butter Chocolate Chip Cookies and Peanut Butter Oatmeal Chocolate Chip Cookies are both reader favorites.

These Avocado Chocolate Chip Cookies are a fun twist on a classic that is worth trying at least once, with a soft, chewy texture and great chocolate chip cookie flavor in every bite.

The post AVOCADO CHOCOLATE CHIP COOKIES appeared first on Family Cookie Recipes.

CADBURY MINI EGG COOKIES

Nellie — Fri, 20 Mar 2026 16:28:01 +0000

These Cadbury Mini Egg Cookies are soft, chewy, and loaded with your favorite Easter candy. Made with crushed Cadbury Mini Eggs and mini chocolate chips, these cookies come together quickly with simple pantry ingredients and are guaranteed to disappear fast. Whether you’re baking for Easter, a spring celebration, or just because a bag of Mini Eggs found its way into your cart, this recipe delivers every time.

Recipe Highlights

Freezer-friendly: Both the baked cookies and the unbaked dough freeze beautifully for whenever a cookie craving strikes.
The ultimate Easter cookie: Crushed Cadbury Mini Eggs baked into a chewy chocolate chip cookie make this a seasonal treat that’s hard to resist.
Quick and easy: No chilling required and just 10 minutes of bake time means fresh cookies on the table in under 30 minutes.
Soft and chewy texture: A touch of cornstarch in the dough gives these cookies their perfectly tender, chewy consistency.
Pantry-friendly ingredients: Aside from the Mini Eggs, everything you need is likely already in your kitchen.
Great for sharing: This recipe makes about 30 cookies, making it perfect for Easter gatherings, cookie exchanges, or neighbor gifts.

Ingredients in Cadbury Mini Egg Cookies

Butter: Softened to room temperature, butter creates the rich flavor and chewy texture that makes these cookies so irresistible. Real butter works best here.
Granulated sugar: Adds sweetness and helps give the cookies their slightly crisp edges.
Brown sugar: Fresh, lightly packed brown sugar adds moisture and a subtle caramel depth to the dough.
Vanilla extract: Two teaspoons of vanilla round out the flavor and complement the chocolate and candy coating beautifully.
Eggs: Two large eggs add structure and richness to the dough and help bind everything together.
All-purpose flour: Provides the structure for the cookies. If needed, a gluten-free flour substitute can be used.
Cornstarch: Just one teaspoon makes a noticeable difference, giving these cookies their signature soft and chewy texture.
Baking soda: Acts as the leavening agent to help the cookies rise and spread just the right amount.
Cadbury Mini Eggs: One 10-ounce bag, crushed into large chunks. Place them in a zip-top bag and use a meat mallet to break them up — you want chunky pieces, not a fine powder.
Mini chocolate chips: Mini chips distribute more evenly throughout the dough, but regular semi-sweet chips work just as well.

Tips for the Best Cadbury Mini Egg Cookies

Full instructions can be found on the recipe card below, but here are a few helpful tips.

Don’t melt the butter: Softened butter is key. Melted butter will change the texture and cause the cookies to spread too much.
Cream the butter and sugars well: Taking 2–3 minutes to cream them together properly improves the overall consistency of the cookie.
Crush the Mini Eggs in chunks: Large pieces give you bursts of candy in every bite. Avoid crushing them into powder.
Reserve some Mini Eggs for the tops: Pressing a few pieces onto each dough ball before baking makes the cookies look as good as they taste.
Don’t overbake: Pull the cookies when the edges are just barely golden — they’ll continue to set on the pan as they cool.
Use a cookie scoop: This keeps all your cookies uniform in size so they bake evenly.

Storage Instructions

Store baked cookies in an airtight container at room temperature for up to 3–4 days.

To freeze baked cookies, place them in an airtight container and freeze for up to 6 months. To freeze the dough, scoop into balls, freeze flat on a baking sheet, then transfer to a zip-top bag. Bake straight from frozen, adding 1–2 minutes to the bake time.

Cadbury Mini Egg Cookies

Cadbury Mini Egg Cookies are soft, chewy and filled with your favorite Easter candy! Chewy cookie recipe made with chocolate chips and crushed Cadbury Mini Eggs.

Course Cookies

Cuisine American

Keyword Cadbury Mini Egg Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 230kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened to room temperature
½ cup sugar
1 ¼ cups brown sugar lightly packed
2 tsp vanilla extract
2 large eggs
3 cups flour
1 tsp cornstarch
1 tsp baking soda
10 oz bag Cadbury Mini Eggs crushed (I placed them in a Ziplock bag and crushed with a meat mallet – don’t crush them too much because you want fairly large chunks in the cookies).
1 cup mini chocolate chips

Instructions

Preheat oven to 350°. Line a baking sheet with parchment paper or a silicone baking mat.
Beat butter and sugars together for 2-3 minutes. Add eggs and vanilla and beat for another 1-2 minutes.
In a separate bowl, mix the flour, cornstarch and baking soda together.
Add the flour mixture to the butter mixture and mix just until well combined. Stir in the crushed Cadbury Mini Eggs and the chocolate chips. (I like to reserve about 1/4 cup of the mini eggs to use on the tops of the cookies).
Use a cookie scoop to scoop the dough into heaping tablespoonfuls onto the prepared cookie sheets. Press a few Mini Egg pieces onto the top of each cookie ball.
Bake for about 10 minutes or until the edges barely begin to brown. Cool on the cookie sheet for a few minutes before transferring to a wire rack to cool completely.

Nutrition

FAQs

Do I need to chill the dough? No, this dough does not require chilling. It bakes up perfectly as-is. If you do chill it ahead of time, let it sit at room temperature for about 30 minutes before baking.

Can I use regular-sized chocolate chips instead of mini? Yes. Mini chips distribute more evenly, but regular semi-sweet chocolate chips work just fine in this recipe.

How do I crush the Cadbury Mini Eggs without making powder? Place the Mini Eggs in a zip-top bag and gently tap with a meat mallet. You’re looking for chunky, uneven pieces — not a fine dust. A few gentle strikes is usually all it takes.

Can I freeze the cookie dough? Absolutely. Scoop the dough into balls, freeze on a baking sheet, then store in a freezer-safe bag for up to 6 months. Bake from frozen with an extra 1–2 minutes added to the bake time.

How do I soften butter quickly? Use the defrost setting on your microwave in 10–20 second intervals, checking often. The butter should indent when pressed, but not be greasy or melted.

More delicious Easter cookie recipes to try:

Easter Sugar Cookies are simple buttery cookies topped with white chocolate ganache, sprinkles, and chocolate eggs for an easy and adorable Easter treat.
Made with a brownie mix, mini chocolate chips, and festive sprinkles, Easter Brownie Blossom Cookies are a rich, chocolaty holiday cookie the whole family will love.
Rolled in pastel sanding sugar and topped with a chocolate kiss, these Easter Blossom Cookies are a lovely, festive family favorite that couldn’t be simpler to make.
From scratch and lightly frosted, Easter Egg Sugar Cookies are a delicious Spring treat made with simple ingredients that make a beautiful addition to any holiday dessert table.
A soft and chewy cookie cake made with butter, brown sugar, and chocolate chips, this Easter Cookie Cake is finished with vanilla buttercream and chocolate eggs for a show-stopping Easter dessert.

These Cadbury Mini Egg Cookies are a simple, festive treat that’s perfect for the Easter season — chewy, chocolatey, and packed with candy crunch in every single bite.

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VALENTINE’S KITCHEN SINK COOKIES

Nellie — Wed, 11 Feb 2026 16:03:34 +0000

These Valentine’s Kitchen Sink Cookies are packed with chocolate, pretzels, and festive Valentine’s mix-ins for a soft, chewy cookie with just the right amount of crunch. They’re quick to make, bake in minutes, and are perfect for sharing, gifting, or keeping on the counter for easy snacking.

Recipe Highlights

One dough, everything good: Chocolate chips, M&M’s, sprinkles, and pretzels are all mixed into one easy dough, so every cookie has a little bit of everything in each bite.
Soft centers with crisp edges: Melted butter creates a chewy center while the edges bake up lightly golden without the need for chilling the dough.
Perfect for Valentine’s Day: The Valentine’s M&M’s and sprinkles add just enough color to make these cookies feel festive without extra decorating.
Totally customizable: You can easily swap in different chocolates, candies, or salty add-ins depending on what you have on hand or who you’re baking for.

Ingredients You’ll Need

Salted butter: Melted to create a rich, chewy cookie base with minimal effort while adding just enough salt to balance the sweetness.
Light brown sugar: Adds moisture and a subtle caramel depth that keeps the cookies soft and tender even after they cool.
Granulated sugar: Helps the cookies spread properly and creates lightly crisp edges that contrast with the chewy centers.
Eggs: Bind the dough together and provide structure, giving the cookies a soft but sturdy texture.
Vanilla bean paste or vanilla extract: Adds warm, aromatic flavor that enhances the chocolate and balances the sweetness.
All-purpose flour: Forms the base of the dough, providing structure without making the cookies dense or cakey.
Baking soda: Encourages gentle spread and even baking, resulting in soft centers and set edges.
Valentine’s M&M’s: Add festive color, crunch, and extra chocolate in every bite.
Valentine’s sprinkles: Bring a pop of color and texture, making the cookies feel special and seasonal.
Milk chocolate chips: Melt into pockets of chocolate throughout the cookies for rich, classic flavor.
Pretzels, broken into pieces: Add salty crunch that balances the sweetness and gives these cookies their “kitchen sink” character.

Baker’s Tips & Variations

Full instructions can be found on the recipe card below, but here are a few helpful tips.

Don’t overbake: These cookies set up as they cool—pull them when the edges are golden but the centers still look soft.
Press toppings on top: Adding pretzels after scooping keeps them visible and crunchy.
Mix-in swaps: White chocolate chips, peanut butter chips, or chopped candy bars all work beautifully.
Storage: Keep cookies in an airtight container at room temperature for several days, if they last that long.

How to Store Kitchen Sink Cookies

Store baked cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container and replace it as needed. For longer storage, freeze baked cookies in a freezer-safe container for up to 3 months and thaw at room temperature before serving.

Valentine’s Kitchen Sink Cookies Recipe

Valentine’s Kitchen Sink Cookies are soft, chewy cookies loaded with chocolate chips, pretzels, M&M’s, and sprinkles — an easy Valentine’s Day dessert!

Course Cookies

Cuisine American

Keyword Valentine’s Kitchen Sink Cookies

Prep Time 15

Cook Time 10

Servings cookies

Calories 240kcal

Author Jessica & Nellie

Ingredients

1 cup salted butter
¾ cup light brown sugar packed
½ granulated white sugar
2 eggs
1 teaspoon vanilla bean paste can also substitute vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
¾ cup Valentine’s M&M’s
¼ cup Valentine’s sprinkles
1 cup milk chocolate chips
1 cup pretzels broken into pieces

Instructions

Preheat the oven to 350°F.
Place the butter in a microwave-safe bowl and heat it in the microwave for about 1 minute, or until fully melted. Be sure to cover the bowl with a paper towel to prevent splatter.
Add the melted butter, brown sugar, white sugar, eggs, and vanilla bean paste to a large mixing bowl and beat with an electric mixer until well combined and slightly fluffy.
Add the flour and baking soda to the mixing bowl and mix until fully combined.
Add the M&M’s, sprinkles, chocolate chips, and about ¾ cup of the pretzels to the mixing bowl and mix until fully incorporated.
Using a 3 tablespoon-size cookie scoop, scoop out balls of dough and place them, evenly spaced, on a baking sheet lined with parchment paper.
Press a few of the remaining pretzel pieces on each cookie.
Bake the cookies in the preheated oven for 10 minutes or until the bottoms are golden brown.
Remove the cookies from the oven and allow them to rest on the baking sheet for about 5 minutes before transferring them to a wire cooling rack to cool.
Store any leftover cookies in an airtight container for up to 5 days.

Nutrition

FAQs

Can I freeze the cookie dough?
Yes. Scoop the dough into portions, freeze until solid, then store in a freezer-safe bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.

Do I need to chill the dough?
No. Using melted butter means the dough is ready to bake right away, which keeps this recipe fast and easy.

Can I swap the mix-ins?
Absolutely. You can replace the Valentine’s M&M’s and sprinkles with seasonal candies, or use different chocolate chips, nuts, or salty snacks.

Why are my cookies too soft or too flat?
Overmixing or overbaking can affect texture. Mix just until combined and remove the cookies when the edges are set but the centers still look soft.

More Valentine’s Day cookie recipes to try:

Valentine’s Sugar Cookies are soft, thick sugar cookies that hold their shape when baked and turn out moist, perfectly sweet, and reliably delicious every time.
With buttery dough baked with sprinkles and filled with pink and red chocolate, Valentine’s Thumbprint Cookies are a festive and eye-catching treat for the holiday.
Made with a box of cake mix and just four ingredients, Red Velvet Valentine’s Cake Mix Cookies are an easy way to bake rich, sweet Valentine’s cookies with minimal effort.
Soft and sweet with a festive finish, Valentine’s Cake Mix Cookies use white cake mix, egg whites, and coconut oil, then are topped with icing and sprinkles for an easy holiday dessert.
Dipped in chocolate and topped with Valentine’s sprinkles, Valentine Heart Cookies are classic buttery shortbread cookies that are simple to make and always a crowd favorite.

These Valentine’s Kitchen Sink Cookies are an easy, soft, and chewy cookie recipe packed with chocolate, pretzels, and festive Valentine’s mix-ins that everyone loves.

The post VALENTINE’S KITCHEN SINK COOKIES appeared first on Family Cookie Recipes.

COOKIE DOUGH BARS

Jessica — Tue, 03 Feb 2026 16:57:49 +0000

No-Bake Cookie Dough Bars made with butter, brown sugar, condensed milk, chocolate chips, heat treated flour & no eggs! Perfect treats for cookie dough lovers!

Cookie Dough lovers, these are for YOU! Soft, sweet classic chocolate chip cookie dough pressed into bars and topped with a silky smooth chocolate ganache. I like to cut them into small bars and freeze some for later!

No Bake Cookie Dough Ingredients

Flour: You need 2 cups of flour for the structure of this cookie dough.

Butter: Use ½ cup of butter, softened to room temperature, for the dough. Plus an additional 1 TBSP of butter for the chocolate topping.

Brown sugar: Adding ¾ cup of light brown sugar gives these bars a wonderful, sweet depth of flavor.

Condensed milk: Bind the ingredients by using one 14-oz can of sweetened condensed milk.

Vanilla extract: Enhance the incredible flavors with 1 ½ tsp of vanilla extract.

Salt: You’ll need ½ tsp of salt for the dough and some coarse sea salt to sprinkle on top of the bars.

Chocolate: For great flavor and texture, you need 3 cups of mini semi-sweet chocolate chips (divided) and 2 TBSP of white chocolate chips for a lovely drizzle on top of the bars.

Heavy cream: Mix ¼ cup of heavy cream with the chocolate chips to create a delicious ganache for the bars.

Tips for making No-Bake Cookie Bars

Full instructions in the recipe card below, here are just a few tips for helping make the process easier!

Heat Treating Flour- Why it’s necessary: Raw flour can contain harmful bacteria like E. coli. Heating the flour to 300°F for 5-6 minutes eliminates these risks, making the dough safe to eat without baking. This step is critical since no eggs or additional cooking will kill bacteria later.
Spreading Chocolate Ganache: Let the ganache cool for 5-10 minutes, stirring occasionally to prevent it from thickening too fast. You want it pourable but not hot when applying. Pour it evenly over the chilled cookie dough in the pan and spread quickly with an offset spatula or the back of a spoon. Work fast so the ganache sets with a smooth texture.
Chilling and Cutting the Bars: Cover the pan with plastic wrap and chill the bars for at least 4 hours to allow them to firm up fully. Longer chilling helps the bars hold their shape and resist crumbling. Use a sharp knife heated briefly under hot water, then wiped dry, to cut clean lines. Wipe the knife between cuts for smooth edges.

How long are these no-bake chocolate chip cookies good for?

Store the bars in an airtight container in the refrigerator. They will stay fresh for up to 5-7 days when kept cold and covered properly.

Can you freeze these no-bake cookie bars?

Yes, you can freeze the bars. Wrap them tightly in plastic wrap and place in a sealed freezer bag. They can last up to 1 month frozen. Thaw in the refrigerator before serving.

No-Bake Cookie Dough Bars Recipe

No-Bake Cookie Dough Bars made with butter, brown sugar, sweetened condensed milk, chocolate chips, heat treated flour and no eggs!

Course Cookie Bars, Dessert, no bake, No Bake Cookies, no bake dessert

Cuisine American

Keyword Cookie Dough Bars

Prep Time 20

Chill Time 4

Total Time 4 20

Servings servings

Author Jessica & Nellie

Ingredients

2 cups flour
½ cup butter softened to room temperature
¾ cup light brown sugar
14 oz sweetened condensed milk
1 ½ tsp vanilla extract
½ tsp salt
3 cups mini semi-sweet chocolate chips divided

Topping

¼ cup heavy cream
1 TBSP butter
2 TBSP white chocolate chips
coarse sea salt

Instructions

Preheat oven to 300°F. Line a cookie sheet with parchment paper and spread the flour evenly over the parchment paper. Let the flour cook for about 5-6 minutes and then remove from the oven. Allow the flour to cool completely.
Cream the butter, sugar, and sweetened condensed milk for 2-3 minutes using an electric mixer. Add the vanilla extract and salt, mix for another minute. Add the flour and 2 cups of chocolate chips, mix again until well combined.
Transfer the cookie dough to a 9×9 pan lined with parchment paper. Press it into the pan evenly. Place the pan in freezer to chill in the meantime.
Microwave the remaining 1 cup of chocolate chips with ¼ cup heavy cream and 1 TBSP butter for 1:30. Stir gently until the chocolate melts and the mixture is smooth. Let it cool for 5-10 minutes, stirring often.
Remove the pan from the freezer, pour the chocolate ganache on top and spread it quickly to coat the cookie dough.
Microwave the white chocolate chips for about 45 seconds. Stir until smooth, returning to microwave for :15 increments if needed. Drizzle lines on top of chocolate ganache. Top with coarse sea salt, if desired.
Cover and chill for at least 4 hours. Cut into bars and enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to a week.

Bars can be frozen for up to a month.

Is it necessary to chill the no-bake cookie bars before serving?

Yes, you should chill the bars for at least 4 hours. This allows the dough to firm up and the chocolate ganache to set, making them easier to cut and enhancing the overall texture.

Can the butter be replaced with a non-dairy alternative?

You can substitute butter with non-dairy alternatives like vegan margarine or coconut oil. Choose a solid, room-temperature option to maintain the right consistency in your dough.

Are there any variations in no-bake cookie dough bars?

You can use different types of chocolate chips such as dark, white, or caramel-flavored chips. Nuts, butterscotch chips, or cookie butter chunks are also popular additions to customize the flavor.

Enjoy more no-bake cookies here:

Soft and chewy with a hint of vanilla, these No Bake Oatmeal Raisin Cookies use pudding mix for extra flavor and moisture—no oven needed!
Made with quick oats, coconut, walnuts, and melted chocolate, these simple No Bake Cookies skip the peanut butter but deliver rich, chewy goodness in every bite!
These cozy No Bake Gingerbread Cookies are full of warm spices, molasses, oats, and pudding mix—perfect for an easy holiday treat with no oven required!
Naturally sweetened with ripe bananas and loaded with oats, these Banana Oatmeal No Bake Cookies are soft, wholesome, and come together in just minutes!
Creamy Nutella adds rich chocolate-hazelnut flavor to these simple and satisfying Nutella No Bake Cookies.
These chewy Caramel Coconut No-Bake Cookies are made with brown sugar, honey, cream, toasted coconut, and oats for a rich caramel flavor and irresistible texture!

Cookie Dough Bars made with butter, brown sugar, sweetened condensed milk, mini chocolate chips, and heat-treated flour—totally egg-free and safe to eat! These soft, chewy bars taste just like classic cookie dough but in sliceable, no-bake form!

The post COOKIE DOUGH BARS appeared first on Family Cookie Recipes.

NESTLE TOLL HOUSE COOKIE BARS

Jessica — Mon, 29 Dec 2025 23:34:49 +0000

Nestle Toll House Cookie Bars recipe from the nostalgic yellow bag of chocolate chips with a few tweaks to make them even BETTER! Fantastic buttery chocolate chip cookie bar recipe with perfect flavor & texture.

If you grew up baking with the classic yellow bag of Nestlé Toll House chocolate chips, you’ll appreciate this cookie bar recipe! I made just a few adjustments that improve both the flavor & texture. These bars combine the nostalgic taste you love with a perfect balance of softness and chewiness that makes them even better than the original!

Ingredients for Chocolate Chip Cookie Bars

Butter & shortening: Start with ½ cup butter (softened) and ½ cup shortening butter flavored to balance moisture and structure. Using both creates a tender, chewy base with fantastic flavor.

Sugars: For sweetness, blend ¾ cup granulated sugar and ¾ cup packed brown sugar. Brown sugar adds moisture and depth from its molasses content.

Extract: Add 1 tsp of vanilla extract to flavor the dough well.

Eggs: Bind the ingredients with 2 large eggs.

Flour: For the structural base of the dough, you need 2 ½ cups of all-purpose flour.

Baking soda: 1 ¼ tsp of baking soda is the leavening agent in this cookie recipe.

Salt: Enhance the sweet flavors by adding 1 tsp of salt.

Chocolate chips: Mix in 2 ½ cups of NESTLÉ TOLL HOUSE Semi-Sweet Chocolate chips for nostalgia and classic chocolate distribution.

Coarse sea salt: A sprinkle of coarse sea salt on top is optional but can enhance the sweetness and balance overall flavor.

Baking Tips for Consistently Great Results

Use an oven thermometer to ensure your oven’s temperature is accurate; too hot causes over-browning, too cool results in underbaked bars.
Line your pan with parchment paper with overhang for easy removal and clean edges.
Don’t overbake. The center should be just set and slightly soft. Cookie bars continue to firm as they cool.
Cool bars in the pan on a wire rack before cutting to maintain structure and avoid crumbling.

How long are these Nestle Toll House Cookie Bars good for?

Store your cookie bars in an airtight container at room temperature to maintain softness. They stay fresh this way for about 3 to 5 days. Avoid refrigeration, as it can dry out the bars and affect the texture.

If you want to keep them longer, wrap the bars tightly in plastic wrap and freeze for up to 3 months. When ready to eat, thaw the bars at room temperature or warm them briefly in the microwave.

NESTLE TOLL HOUSE COOKIE BARS Recipe

Course Cookie Bars, Cookies, Dessert

Cuisine American

Keyword Nestle Tollhouse cookie bars

Prep Time 15

Cook Time 25

Total Time 40

Servings cookies

Calories 378kcal

Author Jessica & Nellie

Ingredients

½ cup butter softened 1 stick
½ cup shortening butter flavored
¾ cup granulated sugar
¾ cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 ½ cups all-purpose flour
1 ¼ tsp baking soda
1 tsp salt
2 ½ cups NESTLÉ TOLL HOUSE Semi-Sweet Chocolate chips
coarse sea salt optional

Instructions

Preheat the oven to 350° F. Spray a 9×13 baking dish with nonstick spray and set it aside.
Combine the flour, baking soda, and salt in small bowl. Whisk and set aside.
Beat the butter, shortening, granulated sugar, brown sugar, and vanilla extract in large mixing bowl until creamy.
Add the eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in all but ½ cup chocolate chips.
Transfer the finished dough to the prepared pan and press it down gently. Top it with the remaining ½ cup of chocolate chips and a sprinkle of coarse sea salt, if desired.
Bake for 25 minutes or until golden brown. Cool, then cut into squares, and enjoy!

Notes

Store leftovers in an airtight container for up to 5 days.

Cookie bars can be frozen similarly for up to 2 months.

Nutrition

Serving Suggestions for Cookie Bars

Serve the cookie bars slightly warm to enjoy the melty chocolate chips. They pair well with a scoop of vanilla ice cream or a drizzle of caramel sauce. Cut them into uniform squares for easy portioning at parties or potlucks.

These bars make a convenient handheld dessert, eliminating the need for plates or utensils.

How does altering the pan size affect the baking time?

A 9×13 pan produces thinner bars that bake faster, typically in under 30 minutes.

Using an 8×8 pan results in thicker bars, which will require longer baking time to cook through evenly.

You may need to monitor closely and test doneness with a toothpick when changing pan sizes.

Can I substitute premade dough to speed up the process?

Premade dough can be used as a shortcut, but expect differences in texture and flavor. Store-bought dough often has additives that may alter chewiness and richness compared to homemade dough.

For best results, choose dough with simple, quality ingredients.

How can I simplify the cookie bar recipe to just 5 ingredients?

Focus on butter, sugar, eggs, flour, and chocolate chips for the essentials.

Shortening and baking soda can be minimized, but keep a pinch of salt for balance.

Cream the butter and sugars well to maintain texture despite fewer ingredients.

Is adding coarse sea salt a beneficial tweak for this recipe?

Coarse sea salt adds a pleasant contrast to the sweetness and deepens flavor. Sprinkle lightly on top of the cookie bars just before baking or immediately after removing from the oven.

Be careful not to overdo it; a little salt enhances without overpowering.

Try more of our favorite chocolate chip cookies here:

You can’t go wrong with these Best Chocolate Chip Cookies—chewy centers, crisp edges, and just the right amount of chocolate in every bite.
Take your cookies to the next level with nutty, rich brown butter that adds a deep, toffee-like flavor to this upgraded classic. Brown Butter Chocolate Chip Cookies will become your new addiction!
A heartier twist on the original, these Oatmeal Chocolate Chip Cookies have chewy oats, melty chocolate, and just the right touch of sweetness.
When one kind of chocolate isn’t enough, these rich, fudgy Double Chocolate Chip Cookies deliver an extra dose of cocoa in every bite.
A sprinkle of flaky sea salt brings out the richness of the caramel and chocolate ships and balances the sweetness perfectly in these Salted Caramel White Chocolate Chip Cookies.

Nestle Toll House Cookie Bars from the classic yellow bag of chocolate chips, with our own tweaks that make them better than ever! An incredible chocolate chip cookie bar recipe with amazing flavor & texture.

The post NESTLE TOLL HOUSE COOKIE BARS appeared first on Family Cookie Recipes.

WHITE CHOCOLATE CRANBERRY COOKIES

Jessica — Mon, 08 Dec 2025 20:04:33 +0000

Cranberry White Chocolate Cookies made with classic ingredients including butter, sugar, eggs and flavored with white chocolate chips and dried cranberries!

These classic cookies are a festive favorite for this time of year! I love the buttery crisp edges and chewy centers. The sweet white chocolate balances the tangy cranberries and yields a fantastic cookie!

For a more bakery-style look, top the cookies with additional white chocolate chips and cranberry pieces.

Ingredients for White Chocolate & Cranberry Cookies

Shortening & butter: Use ½ cup of each shortening and butter, softened, to ensure they cream smoothly with your sugars.

Sugars: You’ll need 1 ¼ cup brown sugar and ¼ cup white sugar for this recipe. The brown sugar adds chewiness, while white sugar promotes slight crisp edges.

Eggs: Add 2 large eggs, one at a time to maintain a uniform batter.

Extract: For more great flavor, use 1 tsp vanilla extract.

Flour: For the structural base of this dough, you need 2 ¼ cups all-purpose flour.

Baking soda: Help the cookies rise as they bake by adding 1 tsp baking soda to the dough.

Salt: Balance the sweetness with 1 tsp salt.

Chocolate & cranberries: Incorporate about 1 ¾ cups of white chocolate chips and 1 ¼ cup of dried cranberries gently, folding them in last to avoid overmixing.

Baking Tips for Cranberry Cookies

1. Measuring flour: For the best results, spoon flour into the measuring cup and level it off. Too much flour can make the cookies dry or dense.

2. Mix-ins: Try adding chopped pecans or walnuts for added crunch, or swap white chocolate for dark or semi-sweet chips for a flavor twist.

3. More flavor! Add a sprinkle of coarse sugar or flaky sea salt on top before baking for a bakery-style finish.

4. For chewier cookies: Bake just until the centers look slightly underdone. Let them finish setting on the hot baking sheet after taking them out of the oven.

5. Cookie scoop: Use a 1-tablespoon cookie scoop for uniform cookies that bake evenly.

Cranberry White Chocolate Cookies Recipe

Cranberry White Chocolate Cookies made with classic ingredients including butter, sugar, eggs and flavored with white chocolate chips and dried cranberries!

Course Cookies, Dessert

Cuisine American

Keyword White Chocolate Cranberry Cookies

Prep Time 15

Cook Time 10

Chill Time 30

Total Time 55

Servings cookies

Calories 262kcal

Author Jessica & Nellie

Ingredients

½ cup shortening
½ cup butter softened
1 ¼ cup brown sugar
¼ cup white sugar
2 large eggs
1 tsp vanilla extract
2 ¼ cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 ¾ cup white chocolate chips divided
1 ¼ cup dried cranberries divided

Instructions

In a large stand mixer bowl, cream the shortening, butter, brown sugar, and white sugar until light and fluffy. Add in the eggs, one at a time, mixing well after each egg. Add vanilla extract.
In a separate bowl, whisk the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the 1 ½ cups white chocolate chips and 1 cup dried cranberries.
Cover and chill the dough in the refrigerator for 30 minutes. (Optional but recommended!)
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll the dough into 1-tablespoon-sized balls and place on the prepared baking sheet, spacing about 2 inches apart.
Bake for 9-10 minutes, or until the edges are lightly golden. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Enjoy!

Notes

These cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

For a more bakery-style look, top the cookies with additional white chocolate chips and cranberry pieces.

Nutrition

Do I have to chill the cookie dough?

No, you do not. Chilling the dough is optional but recommended. It prevents spreading and helps the cookies hold their shape while baking.

Can I use fresh cranberries instead of dried?

Dried cranberries are preferred for texture and sweetness. Fresh cranberries will add excess moisture to the dough and not be as sweet.

Can I freeze the dough or baked cookies?

Yes, you can freeze the cookie dough balls for up to 3 months. Bake directly from frozen and add an extra 1-2 minutes to the bake time. Baked cookies also freeze well.

How do I know when they are done?

Look for lightly golden edges with soft centers. The cookies will continue to set as they cool on the baking sheet.

Try more of our fruit filled cookie recipes here:

These Pumpkin Oatmeal Cranberry Sandwich Cookies blend cozy pumpkin spice, chewy oats, and tart cranberries with a luscious cream cheese filling for the ultimate fall bite!
Cranberry Pistachio Snowball Cookies mix buttery, melt-in-your-mouth goodness with festive pops of tart cranberries and crunchy pistachios, all wrapped in a snowy layer of powdered sugar. A delicious addition to any holiday cookie tray.
Our recipe for White Chocolate Cranberry Cookie Bars create soft, chewy bars, loaded with festive flavor! They’re an easy, eye-catching holiday dessert that always wins over a crowd.
A festive blend of tart cranberries, creamy white chocolate, and buttery macadamia nuts, creates the perfect balance of sweet, tangy, and crunchy. Cranberry Macadamia Nut Cookies are a cheerful holiday treat that feels special in every bite.
These Cranberry Orange Cookies are bursting with bright citrus flavor and juicy fresh cranberries. They’re a refreshing, festive treat that brings a delicious pop of fall flavor to any dessert table.

Cranberry White Chocolate Cookies are soft, chewy cookies loaded with sweet white chocolate chips and tart dried cranberries for a festive and flavorful treat.

The post WHITE CHOCOLATE CRANBERRY COOKIES appeared first on Family Cookie Recipes.

CHOCOLATE CHIP MINT OREO COOKIES

Jessica — Mon, 22 Sep 2025 21:20:10 +0000

Mint Oreo Cookies made with classic ingredients plus chocolate chips & crushed mint Oreos for a delicious chocolate mint cookie!

If you love the chocolate- mint combination, these are for you! These cookies are the perfect blend of classic chocolate chip and Mint Oreos. I love the bit of green peeking through and the fantastic mint flavor.

Ingredients for Mint Chip Oreo Cookies

Butter: Use ¾ cup butter, softened, to add moisture and richness, helping create a tender cookie.

Sugars: The combination of ½ cup each brown sugar and granulated sugar offers sweetness and color.

Extracts: Adding 1 tsp vanilla extract and ½ tsp mint extract enhance the overall flavor, with mint delivering a cool contrast to the chocolate.

Flour: 1 ½ cups all purpose flour forms the structure by providing necessary gluten.

Leavening agents: You need 1 TBSP cornstarch, 1 tsp baking powder, and ½ tsp baking soda ensure the cookies rise properly without becoming too dense.

Chocolate: Using ½ cup semi-sweet chocolate chips add smooth, melted pockets of chocolate.

Cookies: 10 Mint Oreos, chopped & divided, lends crunch and an additional mint-chocolate layer.

Tips for Perfect Cookie Texture and Flavor

Cream the butter and sugars well to incorporate air. This process influences how soft and fluffy your cookies will be.
Avoid overmixing once you add flour mixture; mixing just until combined keeps the cookies tender.
Adding extra Oreo crumbs on top before baking not only looks amazing, but it also intensifies the mint flavor in each bite.

How long are these Oreo Chocolate Chip Cookies good for?

Store your Mint Oreo Cookies in an airtight container at room temperature. They will stay fresh and soft for up to 4-5 days. If you want to keep them longer, place a slice of bread in the container to help retain moisture. This simple trick prevents the cookies from becoming too hard.

To freeze your cookies, arrange them in a single layer on a baking sheet and freeze until firm. Then transfer them to a freezer-safe airtight container or resealable plastic bag. Separate layers with parchment paper to avoid sticking. Mint Oreo Cookies can be frozen for up to 2 months without significant flavor or texture loss.

Chocolate Chip Mint Oreo Cookies Recipe

Mint Oreo Cookies made with classic ingredients plus chocolate chips & crushed mint Oreos for a delicious chocolate mint cookie!

Course Cookies, Dessert, treat

Cuisine American

Keyword Chocolate Chip Mint Oreo Cookies

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 160kcal

Author Jessica & Nellie

Ingredients

¾ cup butter softened
½ cup brown sugar
½ cup granulated sugar
1 tsp vanilla extract
½ tsp mint extract
1 ½ cups all purpose flour
1 TBSP cornstarch
1 tsp baking powder
½ tsp baking soda
½ cup semi-sweet chocolate chips
10 Mint Oreos chopped & divided

Instructions

Preheat your oven to 350℉ and line your baking sheet with parchment paper; set aside.
In a large bowl cream the butter, sugars, and extracts.
Add the flour, cornstarch, baking powder, and baking soda to the wet ingredients and stir until all of the dry streaks disappear and the dough looks uniform.
Then fold in the chocolate chips and all but ¼ cup of the chopped Oreos.
Use a medium cookie scoop, scoop out cookie dough balls and place them evenly spaced on your prepared baking sheet. Add extra oreo crumbs to the top of each cookie.
Bake for about 12 minutes, or until they start to golden on the bottom. Serve & enjoy!

Notes

Store in an airtight container at room temperature for 4-5 days.

Chocolate chip Oreo cookies can be frozen for up to 2 months without significant flavor or texture loss.

Nutrition

Do I need to chill the cookie dough?

No, this cookie dough does not need to be chilled before baking. However, if you’d like, keep the cookie dough that’s not in the oven, in the fridge, if you live in a warm climate, to prevent the cookie dough from getting too warm.

How small should I chop the Oreos?

You should chop the Oreos quite small, you should be able to cut each one into 4 strips, then turn 90 degrees and cut 3 more times.

Should I remove the Oreo filling before chopping, or before adding to the cookie dough?

No need to remove the filling. The filling actually adds its texture to the cookie, making them even more irresistible.

Do I have to add the extra chopped Oreos on top of the cookies before baking?

No, this is simply to make the cookies look prettier. You can add all of the chopped oreo to the cookie dough if you prefer.

Love Oreo’s as much as we do? Try more fun Oreo recipes here:

Chocolate Oreo Cheesecake Cookies are soft, chewy, and loaded with rich cookies-and-cream flavor. Made with cocoa, cream cheese, and crushed Oreos, they’re a decadent treat with a creamy, chocolatey twist. Decadent like our Chocolate Cookies and Cream Cookies!
These Oreo Cookie Bars are rich, chewy dessert bars loaded with crushed Oreos for the ultimate cookies-and-cream flavor. Perfect for Oreo lovers, these bars are easy to make and completely irresistible!
Our Red, White & Blue Chocolate Covered Oreos are a fun and festive no-bake treat, perfect for celebrating the 4th of July. Dipped in chocolate and decorated with patriotic sprinkles, these cookies are easy, colorful, and always a crowd favorite!
Soft, zesty Cake Mix Lemon Oreo Cookies made with simple ingredients and filled with a tangy lemon cream cheese frosting. Bright, sweet, and refreshing, they’re the perfect citrusy twist on classic sandwich cookies!
For a fun twist on a classic campfire treat, try these Oreo S’mores! With layers of Oreos, marshmallows, and melted chocolate, they’re the perfect easy summertime dessert!

Mint Oreo Cookies are soft, chewy, and packed with rich chocolate flavor, chocolate chips, and crushed mint Oreos. These oreo cookie chocolate chip cookies are a refreshing twist on a classic, perfect for chocolate mint lovers!

The post CHOCOLATE CHIP MINT OREO COOKIES appeared first on Family Cookie Recipes.

BROWN BUTTER BANANA COOKIES

Jessica — Mon, 08 Sep 2025 22:39:41 +0000

Banana Chocolate Chips Cookies made with browned butter, a ripe banana, & a classic blend of sugars, egg & flour with plenty of chocolate chips!

Ingredients for Brown Butter Cookies

Butter: Use ½ cup butter, browned and cooled, to add nutty notes of flavor to the dough.

Banana: 1 medium overripe banana, mashed (¼ cup), provides moisture and subtle sweetness.

Egg yolk: Help bind ingredients using 1 egg yolk, room temperature.

Extract: Enhance all the incredible flavors by adding 1 tsp vanilla extract.

Sugars: Use ⅓ cup granulated sugar and ½ cup packed light brown sugar for sweetness and chewiness.

Flour: You need 1 ⅓ cup all-purpose flour for the structural base of the dough.

Leavening agent: Adding ½ tsp baking soda leavens the dough so it puffs up as the cookies bake.

Cinnamon: ½ tsp ground cinnamon adds just a touch of warmth to every bite.

Salt: Add ¼ tsp salt to balance the sweetness of the cookies.

Chocolate: You will need ⅔ cup chocolate chips (optional: plus a little extra for topping) for chocolatey goodness in every bite.

Optional: Feel free to sprinkle the cookies with flaky sea salt for garnish.

Tips for making Banana and Chocolate Chip Cookies

Banana: If you have overripe bananas on hand but aren’t ready to bake anything with them yet, you can freeze them! When ready to use, thaw the bananas out overnight in the fridge. Squeeze ‘em out of their peels, and mash away! Let the mashed banana come to room temp before using in your recipe. The color may look a little different but they still work just the same! For this particular batch of cookies I used an overripe banana that I had thawed from the freezer.
Chocolate chips: You can use any type of chips you’d like. For this batch I used a half and half mixture of dark chocolate chunks and semi-sweet morsels. You can also add nuts such as chopped pecans or walnuts.
Egg yolk: In order to help make these cookies less cake-y and more of that chewy cookie texture that we love, using only an egg yolk instead of the whole egg helps give the cookies enough structure without creating a cake-y texture.

How to Store and Freeze Brown Butter Chocolate Chip Cookies

Store cooled cookies in an airtight container at room temperature for up to 3-4 days or in the refrigerator for up to 5 days. Adding a slice of bread to the container helps maintain softness by retaining moisture.

For longer storage, freeze cookies in a single layer on a sheet pan until firm, then transfer to a freezer bag or container. Freeze for up to 3 months.

To thaw, leave cookies at room temperature for about an hour or warm them briefly in the microwave for a soft, freshly baked texture. Reheating also enhances the flavor of the browned butter and chocolate.

Banana Chocolate Chips Cookies Recipe

Banana Chocolate Chips Cookies made with browned butter, a ripe banana, and a classic blend of sugars, egg & flour with plenty of chocolate chips!

Course Cookies, Dessert

Cuisine American

Keyword Brown Butter Banana Chocolate Chip Cookies

Prep Time 25

Cook Time 10

Total Time 35

Servings cookies

Calories 160kcal

Author Jessica & Nellie

Ingredients

½ cup butter browned and cooled
1 medium overripe banana mashed (¼ cup)
1 egg yolk room temperature
1 tsp vanilla extract
⅓ cup sugar
½ cup packed light brown sugar
1 ⅓ cup all-purpose flour
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp salt
⅔ cup chocolate chips optional: plus a little extra for topping
Optional: Flaky sea salt for topping

Instructions

Preheat your oven to 350°F. Line a baking sheet with parchment and set aside.
To brown the butter: Melt the butter in a saucepan or small pot over medium-low heat while stirring constantly to ensure the butter does not burn. After about 5-10 minutes the butter will begin to foam. Continue stirring until the butter smells nutty and turns a golden amber color with browned bits forming. Immediately remove from the heat and pour into a heat-proof dish to cool. Let it cool for 10-15 minutes (until it is lukewarm or room temp).
While the butter is cooling, mash your banana and make sure it measures ¼ cup.
In a separate mixing bowl, whisk the flour, baking soda, cinnamon, and salt until blended.
Add both of the sugars to the brown butter and whisk together until combined. Add the mashed banana, egg yolk, and vanilla, and whisk until smooth and well combined.
Add the flour mixture into the wet mixture, and gently stir until well combined being careful not to overmix. Fold in the chocolate chips until evenly incorporated.
Using a medium scoop (I used a #40 scoop equal to 1.5 TBSP), scoop the dough onto prepared cookie sheets about 3 inches apart.
Top each ball of dough with a few extra chocolate chips. Bake the cookies in the pre-heated oven for about 10-12 minutes until the centers look slightly underbaked, and the edges are golden.
Remove from oven, and allow cookies to cool on the sheets for at least 10 minutes before transferring to a wire rack. Top with sea salt, if desired. Serve & enjoy!

Notes

Store cookies in an airtight container at room temperature for up to 4 days.

For longer storage, freeze cookies in a single layer on a sheet pan until firm, then transfer to a freezer bag or container. Freeze for up to 3 months.

Nutrition

What can I substitute for an egg yolk in banana cookies?

You can use 2 tablespoons of applesauce or mashed avocado as an egg yolk substitute. Another option is a flaxseed egg, which is 1 tablespoon ground flaxseeds mixed with 3 tablespoons water, left to thicken for 5 minutes.

These alternatives provide moisture and binding but may slightly change texture or flavor.

Is it necessary to use overripe bananas for baking these cookies?

Yes, overripe bananas are best because they are sweeter and softer, which adds moisture naturally. Their intense flavor improves the taste and helps achieve the desired soft, chewy texture.

For optimal sweetness and moisture, use bananas with mostly brown or heavily speckled skins. The softer the banana, the sweeter and moister your cookies will be.

Avoid underripe or just-ripe bananas, as they lack sufficient sugar and can result in dry cookies. Measure your mashed banana carefully—¼ cup is ideal to balance moisture without making the dough too wet.

How can you tell when the banana cookies are done baking?

The cookies are done when the edges turn golden brown but the centers still look slightly underbaked and soft.

Allow them to cool on the baking sheet for at least 10 minutes to firm up before moving to a wire rack. This prevents breakage and helps set their chewy texture.

Use your overripe bananas for more great recipes here:

Double Chocolate Banana Split Cookies are fudgy cookies made from scratch with ripe bananas, melty chocolate chips, and sweet maraschino cherries. They’re a fun twist on the classic sundae, baked into a rich and fruity cookie!
These Banana Oatmeal Cookies are soft, chewy, and packed with flavor thanks to fresh bananas and banana pudding mix. This easy recipe makes a deliciously comforting cookie everyone will love!
Make a batch of Peanut Butter Banana Cookies that are full of flavor with the perfect blend of peanut butter and banana. The addition of pudding mix makes these cookies extra moist and irresistible!
Blueberry Banana Cookies are soft, sweet, and bursting with banana and blueberry flavor, like enjoying a muffin top in cookie form. Topped with a light glaze, they’re melt-in-your-mouth treats everyone will love!
Our recipe for Banana Cream Cookies combine banana pudding, Nilla wafers, and buttercream frosting for a delightful twist on classic banana cream pie. They’re creamy, sweet, and perfect for dessert lovers!

Banana Chocolate Chip Cookies are rich and flavorful, made with browned butter, ripe banana, and a classic cookie base loaded with chocolate chips. Soft, chewy, and perfectly sweet, they’re a banana lover’s dream!

The post BROWN BUTTER BANANA COOKIES appeared first on Family Cookie Recipes.

SCOTCHEROO COOKIES

Jessica — Mon, 01 Sep 2025 20:01:52 +0000

Scotcharoo Cookies with that iconic flavor made with peanut butter & both chocolate chips and butterscotch chips! Drizzle with chocolate and a dusting of powdered sugar, if you’d like!

Have you ever made a pan of Scotcheroos? They’re rice krispie treats made with peanut butter, butterscotch and chocolate and they’re addicting! It’s a classic recipe that’s been popular for decades. These cookies have all the flavors of Scotcheroos baked in, which is just delicious. I hope you enjoy them!

Ingredients for Scotcheroo Cookies

Butter: ½ cup salted butter, softened, adds moisture and richness, helping to create a tender texture. Using salted butter balances the sweetness, but you can use unsalted if that’s what you have on hand.

Sugars: Adding ½ cup white granulated sugar provides sweetness and helps with spreading, while ½ cup light brown sugar adds moisture and a subtle caramel note.

Egg: 1 large egg binds ingredients together and provides structure.

Extract: Use 1 teaspoon vanilla extract to enhance the overall flavor.

Peanut butter: ½ cup creamy peanut butter is the star flavor, giving the cookies their signature nutty richness and chewiness.

Flour: The base that holds everything together is 1 ¾ cups all-purpose flour.

Baking powder: 1 teaspoon baking powder acts as a leavening agent to give the cookies a light lift. Make sure you use baking powder, not baking soda. This is going to help your cookies develop that soft, chewy texture.

Chips: Adding 1 cup of each semi-sweet chocolate chips and butterscotch baking chips provide pockets of melted sweetness and contrast, enhancing the overall flavor complexity. You can also melt down some extra butterscotch chips and drizzle over your cookies for an extra punch of flavor.

Tips for making Scotcheroo Cookies

Brown sugar: I recommend using light brown sugar for this recipe. You are going to get a lot of extra sweetness from the butterscotch chips, so you don’t really need the sweetness that dark brown sugar would bring.
Softened butter: You just need your butter to be softened, not at room temperature. If you are worried that your butter might be too soft then you can cover the cookie dough with plastic wrap and chill it in the fridge for 30 minutes.
Using an electric mixer: If you are using a stand mixer then you probably won’t need to combine the butter, sugar, eggs, and vanilla for the full 7 minutes. You just want to cream the butter and sugar until the sugar is dissolved and incorporate the eggs and vanilla until you reach that light, fluffy consistency.

How long are Peanut Butter Butterscotch Cookies good for?

You can store your cookies on the counter for up to a week or in the fridge for up to 6 days. Your cookies are going to dry out a little faster if you keep them in the fridge will will cause them to last a little less time.

If you want to keep your cookies for an extended period, you can freeze them up to 3 months. Make sure to wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container or freezer bag. When you’re ready to eat them, simply thaw them at room temperature for a few hours.

Scotcharoo Cookies Recipe

Scotcharoo Cookies with that iconic flavor made with peanut butter & both chocolate chips and butterscotch chips! Drizzle with chocolate and a dusting of powdered sugar, if you'd like!

Course Cookies, Dessert

Cuisine American

Keyword Scotcheroo Cookies

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 207kcal

Author Jessica & Nellie

Ingredients

½ cup salted butter softened
½ cup white granulated sugar
½ cup light brown sugar
1 large egg
1 tsp vanilla extract
½ cup creamy peanut butter
1 ¾ cups all-purpose flour
1 tsp baking powder
1 cup semi-sweet chocolate chips
1 cup butterscotch baking chips

Instructions

Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
Add your softened butter to a large mixing bowl along with the granulated sugar and brown sugar. Use an electric hand mixer to cream the butter and sugars on medium speed for 4 minutes. After 4 minutes, add the egg and vanilla. Continue whisking for another 3 minutes. By the time you are done mixing, your batter should be fluffy and light in color.
Reduce the speed of your hand mixer and mix in the peanut butter until it is completely incorporated. Slowly whisk in the flour and baking powder until no dry clumps of flour remain in the cookie dough.
Use a silicone spatula to fold in the chocolate and butterscotch chips, ensuring they are evenly distributed throughout your cookie dough.
Use a cookie scoop or spoon to drop balls of cookie dough about 1 ½ tablespoons in size onto a cookie sheet. Space your cookies at least an inch apart to account for spreading and bake for 10-12 minutes.
If you’d like, you can melt some extra chocolate chips and drizzle them over your cookies as they come out of the oven. Serve and enjoy!

Notes

These cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Can I make Scotcharoo Cookies without butterscotch chips?

Yes, you can omit butterscotch chips if you prefer. Replacing them with additional chocolate chips or peanut butter chips will maintain sweetness and texture while changing the flavor profile.

What is the differences between Scotcheroos and Scotcharoo Cookies?

Scotcheroos are no-bake bars made with rice cereal, peanut butter, and a chocolate-butterscotch topping. Scotcharoo Cookies are baked, combining similar flavors into a traditional cookie form, often with flour and eggs.

What is the best way to drizzle chocolate over cookies?

Melt chocolate chips in short intervals in the microwave or over a double boiler until smooth. Use a spoon or piping bag to drizzle over warm cookies for even coverage that sets as the chocolate cools.

What are some tips for getting a fluffy and light cookie batter?

Cream the butter and sugars for at least 4 minutes until light and fluffy. Whisk in the egg and vanilla thoroughly, then incorporate peanut butter and dry ingredients slowly to maintain batter aeration. Avoid overmixing the flour to keep the dough tender.

Try more of our simple & tasty cookie recipes here:

These Cream Cheese Chocolate Chip Cookies are irresistibly soft and chewy, made with butter, cream cheese, brown sugar, and plenty of semi-sweet chocolate chips.
Peanut Butter Oatmeal Chocolate Chip Cookies are soft, chewy, and loaded with nutty peanut butter, hearty oats, and melty chocolate chips.
Our 10-Cup Cookies are a chewy, flavor-packed treat made with 1 cup each of delicious mix-ins—like oats, peanut butter, pecans, coconut, and more—for the ultimate everything-cookie!
Jumbo Chocolate Chip Cookies are made with classic ingredients but baked extra big—twice the size of traditional cookies for double the deliciousness!
Our recipe for Toasted Pistachio Chocolate Chip Cookies is a delicious twist on the classic, combining rich chocolate chips with nutty, buttery toasted pistachios for extra flavor and crunch!
Make a batch of these Raspberry Chocolate Chip Cookies that are bursting with flavor! Fresh raspberries add a juicy, tangy twist to the classic chocolate chip cookie, making them extra irresistible.

Scotcharoo Cookies have that iconic peanut butter flavor, loaded with both chocolate and butterscotch chips, then finished with a chocolate drizzle! Your favorite krispie treat in cookie form!

The post SCOTCHEROO COOKIES appeared first on Family Cookie Recipes.

SOUR CREAM CHOCOLATE CHIP COOKIES

Jessica — Mon, 30 Jun 2025 19:21:06 +0000

Sour Cream Chocolate Chip Cookies made with butter, brown sugar, sour cream, cocoa & chocolate chips for a rich cookie loaded with chocolate!

If you’re looking for a flavorful cookie that’s these triple chocolate cookies are it! Using butter, brown sugar, sour cream, cocoa, and a mix of chocolate chips creates a tender cookie full of flavor. The sour cream keeps the texture soft and cake-like, while the blend of sugars adds just the right balance of sweetness!

Sour Cream Cookie Recipe Highlights

Chocolate lovers dream! Enjoy lots of chocolate in every bite thanks to the blend of semisweet and white chocolate chips. The cocoa powder adds a deep, rich chocolate flavor that makes these cookies stand out from typical chocolate chip cookies.
A quick recipe. These cookies are ready fast because they don’t require chilling the dough. You can mix the ingredients and bake within minutes, which is great when you want a quick chocolate fix.
Traditional cookie with a twist. The addition of sour cream keeps your cookies moist and tender. This ingredient also adds a slight tang that balances the sweetness, giving your cookies a unique, pleasant flavor.

Ingredients for Moist Chocolate Chip Cookies

Butter- Adding butter creates a soft, rich cookie.

Granulated sugar & brown sugar- These combined give the cookies just the right amount of sweetness, with brown sugar adding a nice depth of flavor.

Egg- 1 egg helps bind ingredients and create great cookie texture.

Sour cream- Using sour cream creates a tender, cake-like texture with a subtle tangy flavor.

Vanilla extract- Enhance the flavors by adding vanilla extract to the dough.

Flour- 1 ¾ cup of flour provides the structure needed for the dough to hold its shape.

Cocoa- Baking cocoa makes the cookies rich in chocolatey flavor.

Leavening agents- Help the cookies rise as they bake by adding baking powder and baking soda.

Salt- Balance the sweetness with some salt.

Chocolate chips- You’ll need semisweet chocolate chips and vanilla (or white chips) for sweetness in every bite.

Tips for making Sour Cream Chocolate Chip Cookies

Full instructions can be found on the recipe card below, but here are a few helpful tips.

Use a cookie scoop. A tablespoon-sized scoop keeps all the cookies uniform in size for even baking.
Don’t overbake. Remove the cookies when they’re lightly browned around the edges, firm to the touch, and not doughy in the center. Remember, they’ll continue to set as they cool.
Use quality chocolate. A good-quality baking cocoa and high quality chocolate chips make a big difference in the flavor and overall outcome of your cookies.

How long are Sour Cream Chocolate Cookies good for?

Store these cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, place a slice of bread in the container. It helps maintain moisture.

You can also freeze baked cookies for up to 3 months or freeze the dough before baking.

Sour Cream Chocolate Chip Cookies Recipe

Sour Cream Chocolate Chip Cookies made with butter, brown sugar, sour cream, cocoa and a blend of chocolate chips for a rich, moist cookie loaded with chocolate!

Course Cookies, Cookies, Dessert, Dessert

Cuisine American

Keyword Sour Cream Chocolate Chip Cookies, Triple Chocolate Cookies

Prep Time 10

Cook Time 15

Total Time 35

Servings cookies

Calories 126kcal

Author Jessica & Nellie

Ingredients

½ cup butter
¾ cup sugar
½ cup brown sugar
1 egg
½ cup sour cream
1 tsp vanilla extract
1 ¾ cup flour
½ cup baking cocoa
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup semisweet chocolate chips
½ cup white chocolate chips

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.
In a mixing bowl, cream the butter and both sugars. Then beat in the egg, sour cream, and vanilla extract.
In a separate bowl combine the dry ingredients; proceed to gradually add the dry ingredients to the creamed mixture. Stir in chocolate chips.
Drop the dough by rounded TBSP 2-inches apart onto the prepared baking sheets. Top with additional chocolate chips. Bake for 12-13 minutes. Cool for 2 minutes before removing to wire racks. Serve & enjoy!

Notes

These chocolate chip cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

For longer storage, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

What role does sour cream play in the texture of these cookies?

Sour cream adds moisture and fat, which makes your cookies tender and soft. It also gives a subtle tang that balances the sweetness and creates a cake-like texture.

How does the type of sugar used affect the taste of cookies?

Granulated sugar adds sweetness and helps cookies spread during baking. While brown sugar contains molasses, giving your cookies a deeper, richer flavor and extra moisture for chewiness.

Fun Mix-Ins and Flavor Variations

Try stirring in chopped nuts like walnuts or pecans for crunch and earthy flavor. If you prefer more chocolate, swap half the semisweet chips for dark or milk chocolate chips.

For a unique twist, add a pinch of cinnamon or espresso powder into the dough to enhance the chocolate flavor.

For a festive variation, use peppermint or butterscotch chips instead of vanilla chips. These simple swaps change the flavor profile without altering the cookie’s texture.

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