Chocolate Cookies Archives - Family Cookie Recipes

No Bake Chocolate Cookie Bars

Jessica — Mon, 22 Jun 2026 23:45:37 +0000

Super simple Chocolate Pecan Cookie Bars made easy with 4 ingredients: butter, chocolate chips, vanilla wafer cookies & chopped pecans- no oven required!

Ingredients for Chocolate Cookie Bars

Butter: ¾ cup butter, cut into smaller pieces, provides richness and helps bind all the components together. Using unsalted butter allows control over the sweetness and salt balance.

Chocolate: Add 1 cup semisweet chocolate chips for smooth, melted chocolate that complements the nutty pecans. High-quality chocolate chips improve the taste and texture.

Vanilla wafers: 20 vanilla wafer cookies, coarsely crushed, give the bars a crunchy texture and subtle vanilla flavor.

Pecans: Using ½ cup chopped pecans contribute a crunchy, earthy note that balances the sweet chocolate.

Don’t want to use pecans? Add marshmallows instead!

Cutting and Serving Suggestions for Chocolate Pecan Bars

Lift the set bars from the pan by pulling on the parchment paper edges. This avoids damaging the bars’ shape.
Use a sharp knife to cut the bars into 30 even pieces by slicing 6 rows by 5 rows. Wiping the knife clean between cuts improves precision.
Serve bars chilled or at room temperature. They hold their shape well and maintain a firm, chewy consistency.

How long are these No-Bake Cookie Bars good for?

Store the cookie bars in an airtight container to keep them fresh. They stay good at room temperature for up to 10 days.

For long-term storage, wrap the cookie bars individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw bars in the refrigerator overnight before serving.

No-Bake Chocolate Pecan Cookie Bars

No-Bake Chocolate Pecan Cookie Bars made easy with 4 ingredients: butter, chocolate chips, vanilla wafer cookies and chopped pecans!

Course No Bake cookie bars

Cuisine American

Keyword No Bake Chocolate Pecan Cookie Bars

Prep Time 20

Total Time 20

Servings servings

Calories 106kcal

Author Jessica & Nellie

Ingredients

¾ cup butter cut into smaller pieces
1 cup semisweet chocolate chips
20 vanilla wafers coarsely crushed
½ cup chopped pecans*

Instructions

In a microwave, melt butter and chocolate chips for 1:30. Let sit 1 minute, then whisk gently. Reheat in 20-30 second increments until mixture is smooth. Whisk until well combined.
Cool butter mixture for 10 minutes on countertop, whisking once or twice. Stir in wafer crumbs and pecans.
Transfer to a parchment lined 8″ square pan. Cover and refrigerate for 2 hours or until firm.
Lift cookies out of pan & cut into squares, 6 rows x 5 rows. Serve & enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 10 days. Can be frozen for up to 2 months.

*If you don’t want to use pecans, you can use a different type of nut, or marshmallows instead!

Nutrition

Can I use milk chocolate instead of semisweet for these bars?

Yes, milk chocolate chips can be used but will result in a sweeter, less intense chocolate flavor. Adjust other sweet ingredients accordingly if needed.

How long should no-bake cookie bars set before they’re ready to cut?

The bars should refrigerate for at least 2 hours to firm up properly. Cutting too soon can cause them to crumble.

What can be used as a substitute for vanilla wafers in cookie bar recipes?

Crushed graham crackers or digestive biscuits can replace vanilla wafers. These alternatives will change the flavor slightly but maintain the needed texture.

Enjoy more of our favorite no-bake cookie recipes here:

These Caramel Coconut No-Bake Cookies are sweet, chewy, and packed with toasted coconut flavor, making them an irresistible twist on the classic no-bake treat. Perfect for when you want a quick, no-fuss dessert with a little extra flair!
No-Bake Pumpkin Cookies are a quick and cozy fall treat, full of pumpkin flavor and hearty oats. They’re the perfect easy dessert to whip up without ever touching the oven!
Try our No-Bake Avalanche Cookies for an easy 5-ingredient treat that’s guaranteed to be a crowd-pleaser! Sweet, chewy, and crunchy all at once, with peanut butter, chocolate, marshmallows, and crispy cereal in every bite!
These No-Bake Caramel Crunch Cookies are the perfect mix of chewy caramel and crunchy cereal, making them a quick, sweet treat that’s impossible to resist. Ready in minutes, they’re a fun twist on classic no-bake cookies!
No-Bake Peanut Butter Blossoms are perfectly sweet, topped with a classic chocolate kiss for an irresistible finish. A quick and easy twist on the beloved holiday cookie—no oven needed!

These No-Bake Chocolate Pecan Cookie Bars are rich, crunchy, and chocolatey, made with just 4 simple ingredients. A quick and effortless dessert that’s as impressive as it is delicious!

The post No Bake Chocolate Cookie Bars appeared first on Family Cookie Recipes.

Copycat Samoa Cookies (Homemade Girl Scout Cookie Recipe)

Nellie — Fri, 12 Jun 2026 17:47:50 +0000

Copycat Samoa cookies taste just like the beloved Girl Scout treat — but you can make them any time of year, not just during cookie season. A buttery shortbread base, a gooey caramel and toasted coconut topping, and a generous drizzle of chocolate come together into a cookie that is rich, chewy, and completely irresistible.

Anyone else get a little too excited every year when Girl Scout cookie season rolls around? Samoas have always been my favorite, and once I figured out how to make them at home, I never had to wait for that one time of year again. These taste just as good as the original — some people say even better.

Why You’ll Love This Recipe

Girl Scout flavor, any time of year — skip the wait and make your favorite cookie whenever the craving hits
That iconic ring shape — the donut-style cutout is part of what makes Samoas so recognizable, and it’s easier than it looks
Rich caramel coconut topping — toasted coconut mixed into thick caramel creates that signature chewy, gooey texture
Perfect for sharing — these travel well, look impressive, and disappear fast at parties and gatherings
Fresher than the box — homemade ingredients give these a flavor the packaged version can’t match

Ingredients in Copycat Samoa Cookies

For the Shortbread Cookies

Butter — One stick, softened to room temperature. This is the base of the shortbread and what gives it that classic buttery, slightly crumbly texture.

Sugar — Adds sweetness and helps the dough hold together.

Egg — One large egg binds the dough.

Vanilla extract — Adds warmth and depth to the shortbread flavor.

Salt — Half a teaspoon balances the sweetness and rounds out the flavor.

All-purpose flour — The base of the dough. A gluten-free all-purpose blend can be substituted if needed.

For the Caramel Coconut Topping

Shredded coconut — Two cups, sweetened. The coconut soaks up the caramel and creates the chewy, signature topping. Toasting it first (see tips below) adds even more flavor.

Caramel sauce — A thick, jarred caramel sauce works best. The thickness matters — a runny caramel won’t hold the coconut topping together properly.

Semi-sweet chocolate — Melting wafers or chocolate chips both work for dipping the bottoms and drizzling the tops.

Shortening — Optional, but a small amount stirred into melted chocolate makes it smoother and easier to work with for dipping and drizzling.

How to Make Copycat Samoa Cookies

Step 1. Preheat the oven to 350°F and line baking sheets with parchment paper or silicone mats.

Step 2. Cream the softened butter and sugar together until light and fluffy. Add the egg and vanilla and mix until combined.

Step 3. Add the salt and flour and mix until a soft dough forms.

Step 4. On a lightly floured surface, roll the dough to an even ¼-inch thickness. Even thickness is important here — it ensures every cookie bakes at the same rate.

Step 5 — The signature ring shape. Use a round cookie cutter for the outer edge and a smaller cutter for the center to create the classic donut shape Samoas are known for. No donut cutter? A large glass works for the outer ring and a bottle cap or small lid works for the center. Dip your cutters in flour between cuts to keep the edges clean and prevent sticking.

Step 6. Place the cut cookies on the prepared baking sheets and bake for 10 to 12 minutes, until the edges are just turning golden. Let cool completely on the pan before adding the topping — warm cookies will melt the caramel.

Step 7 — Make the topping. Warm the caramel sauce slightly to make it easier to mix, then stir in the shredded coconut (toasted or untoasted, see tips) until evenly coated.

Step 8. Spoon or spread the caramel coconut mixture onto the top of each cooled cookie, pressing gently so it holds together and covers the surface.

Step 9. Melt the chocolate, stirring in a small amount of shortening if needed for a smoother consistency. Dip the bottom of each cookie into the melted chocolate, then place on parchment or a wire rack to set.

Step 10. Drizzle the remaining melted chocolate over the tops of the cookies in thin lines for that classic Samoa look.

Step 11 — Chill to set. Once the bottoms are dipped and the tops are drizzled, chill the cookies in the refrigerator for a few minutes to help the chocolate firm up. This makes them much easier to handle and far less messy.

Copycat Samoas Cookies Recipe

Copycat Samoas Cookies taste just like the Girl Scout cookie version! Delicious cookies made with chocolate, caramel and coconut.

Course Cookies

Cuisine American

Keyword Copycat Samoa Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 333kcal

Author Jessica & Nellie

Ingredients

COOKIE INGREDIENTS

1 stick softened butter unsalted
½ teaspoon salt
½ cup white granulated sugar
1 egg
½ teaspoon vanilla extract
2 cups flour

TOPPING INGREDIENTS

2 cups shredded coconut
1 ½ cups thick caramel sauce
1 ½ cups semi sweet melting chocolates

Instructions

MAKE THE COOKIE DOUGH

Preheat the oven to 350° F and prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
In a mixing bowl blend, combine the butter and salt and beat together for about one minute.
Add the sugar and mix for another 1-2 minutes.
Add the egg and vanilla extract to the mixture and mix for 1-2 more minutes.
Measure the flour into the bowl and mix together until a dough forms. It shouldn’t be super stiff, but also should not be sticky at all.

SHAPE THE COOKIES

Roll out the dough until it is about 1/4″ thick. Take a letter O circle cookie cutter or a donut cutter and cut out as many cookies as you can.
Place the cut out dough on the prepared baking sheet. Take away the excess and repeat the rolling out process to finish cutting out the rest of the cookies.

BAKE THE COOKIES

Place the pan in the oven for 10 minutes or until the edges are slightly browned.

MAKE THE CARAMEL COCONUT TOPPING

While the cookies are baking, mix the caramel sauce and shredded coconut until the coconut is completely coated and combined.
Transfer the mixture into a piping bag.

MELT THE CHOCOLATE

Heat the melting chocolates in a bowl in the microwave at 30 second intervals until completely melted. Place ½ in a small bowl and ½ in a piping bag for drizzling.
Once the cookies are out of the oven, let cool for about 10 minutes.

ASSEMBLE THE COOKIES

Gently drop each cookie into the melted chocolate, just so the bottom halves are coated with chocolate, then place back on the parchment paper.
Place the pan in the refrigerator for 5 minutes to harden.
Then pipe the caramel coconut mixture, covering the top of the circle of each cookie. Slightly press down with clean hands to mold the topping to cover the face of the cookie completely.
Lastly, cut the tip of the chocolate filled piping bag and drizzle chocolate over the tops of the coconut caramel topping.
Transfer the cookies to a new baking sheet covered with parchment paper so that you can get rid of the excess drizzle.
Refrigerate for 5 minutes or until the chocolate is hardened before serving.

Nutrition

Tips for the Best Copycat Samoas

Toast the coconut for extra flavor. Spread the shredded coconut on a baking sheet and toast at 325°F for 5 to 8 minutes, stirring occasionally, until light golden brown. This adds a deeper, nuttier flavor to the topping. Watch closely — coconut goes from golden to burnt quickly.

Use a thick caramel sauce. A thin caramel will run off the cookies and won’t hold the coconut topping together. Look for a thick, rich caramel — the kind that’s almost too thick to pour easily is exactly right.

Roll the dough evenly. A consistent ¼-inch thickness across the whole batch means every cookie bakes at the same rate. Uneven thickness leads to some cookies underbaked and others overdone.

Keep your cutters clean and floured. Dip both cutters in flour between cuts. This keeps the ring shape clean and prevents the dough from sticking and tearing.

A silicone baking mat helps with delicate cookies. The shortbread releases cleanly without sticking, which matters more for a thin, donut-shaped cookie than for a thicker drop cookie.

Don’t skip the chill after dipping. A few minutes in the refrigerator after the chocolate dip and drizzle firms everything up and makes the cookies much easier to handle, stack, and store without smearing.

How to Get the Ring Shape Without a Donut Cutter

The ring shape is what makes Samoas instantly recognizable, but you don’t need a special donut cutter to get it. Use a large round cookie cutter or the rim of a drinking glass for the outer circle, and a small bottle cap, piping tip, or the cap from a vanilla extract bottle for the center hole. Cut the outer circle first, then center the smaller cutter and remove the center piece. If you’d rather skip the ring shape entirely, these are just as delicious as solid round cookies — you’ll just lose the iconic look.

How to Store Copycat Samoa Cookies

Room temperature: Store in an airtight container for 3 to 4 days. Layer with parchment paper between cookies to keep the caramel topping from sticking to the cookie above it.

Freezer: Freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe container with parchment between layers. Thaw at room temperature before serving.

Frequently Asked Questions

Can I use homemade caramel instead of jarred? Yes — just make sure it’s thick enough to hold together with the coconut. Homemade caramel can add even richer flavor, but it needs to be cooked to a thick consistency rather than a pourable sauce.

What if I don’t have a donut-shaped cutter? Use a large round cookie cutter or a drinking glass for the outer ring and a small bottle cap or piping tip for the center hole. You can also skip the ring shape entirely and make solid round cookies — they’ll taste just as good.

Do these taste like the real Girl Scout Samoas? Many people say these taste even better than the boxed version, thanks to fresher ingredients and a more generous amount of topping. They’re rich, chewy, and have that same signature caramel coconut chocolate combination.

Should I toast the coconut first? Toasting is optional but recommended — it adds a deeper, nuttier flavor and a little extra texture to the topping. Toast at 325°F for 5 to 8 minutes until light golden brown, watching closely so it doesn’t burn.

Why did my caramel topping run off the cookies? The caramel sauce was likely too thin. Use a thick, jarred caramel rather than a pourable caramel syrup, and make sure the cookies are completely cool before adding the topping.

Can I make these ahead of time for a party? Yes — these actually hold up well for a day or two, which makes them great for making ahead. Store in an airtight container with parchment between layers.

Can I freeze the shortbread cookies before adding the topping? Yes — bake and cool the plain shortbread cookies, then freeze in a single layer. Thaw completely before adding the caramel coconut topping and chocolate.

What is the best chocolate for dipping and drizzling? Melting wafers (sometimes called candy melts) are the easiest to work with since they melt smoothly without needing tempering. Semi-sweet chocolate chips also work well — add a small amount of shortening if the melted chocolate seems too thick for drizzling.

More Chocolate and Caramel Cookies We Love

Cake Mix Rolo Cookies — just 4 ingredients and the chocolate caramel combination everyone loves, made impossibly easy with cake mix.
Chocolate Caramel Linzer Cookies — an elegant, beautiful cookie with a chocolate caramel filling — perfect for when you want something a little fancy.
Oatmeal Caramelitas — chewy oatmeal bars layered with chocolate and caramel — easy to make and always disappear fast.
Millionaire Caramel Bars — layers of shortbread, caramel, and chocolate in bar form — rich, decadent, and perfect for sharing.
Chocolate Caramel Peanut Butter Bars — the chocolate caramel combination with a peanut butter twist — a guaranteed crowd-pleaser.

Recreate a classic with these Copycat Samoas Cookies—crispy, chewy, chocolatey, and totally irresistible!

The post Copycat Samoa Cookies (Homemade Girl Scout Cookie Recipe) appeared first on Family Cookie Recipes.

Nutella Crinkle Cookies(Chewy, Fudgy & Loaded with Hazelnuts!)

Jessica — Mon, 18 May 2026 20:49:34 +0000

These Nutella Crinkle Cookies are chewy, fudgy, & packed with toasted hazelnuts & fantastic Nutella flavor! Rolled in powdered sugar for that classic crinkle look, all ready in under an hour.

Nutella Lovers Unite!

Good choice clicking over here to our recipe; you’ve chosen a good one! Highlights:

–> Real Nutella flavor — a full jar of Nutella goes into the dough. The chocolate hazelnut flavor comes through in every single bite rather than just being a hint.

–> Toasted hazelnuts — toasting the hazelnuts before folding them in deepens their flavor dramatically. It’s an extra 10 minutes that makes a noticeable difference.

–> Classic crinkle look — rolling in powdered sugar before baking creates that beautiful cracked surface as the cookies spread in the oven. No decorating required.

–> Makes 48 cookies — perfect for cookie exchanges, holiday trays, bake sales, or any time you need a big batch that looks impressive without much effort.

Nutella Crinkle Cookie Ingredients

Nuts: Adding ½ cup chopped hazelnuts, toasted, gives the cookies nutty flavor and crunchy texture.

Nutella: Use one 13-ounce jar Nutella for rich chocolate-hazelnut flavor, moisture, and a chewy texture.

Shortening: Help the dough hold its shape during baking by using ¼ cup shortening.

Sugar: Sweeten the dough with 1 ⅓ cups sugar.

Eggs: Provide structure, moisture, and help bind the ingredients together with 2 eggs.

Extract: Enhance the overall flavor of the dough by adding 1 tsp vanilla extract.

Flour: 3 cups all-purpose flour forms the structure of the cookie through gluten development

Baking powder: You need 2 tsp baking powder to help the cookies rise and develop cracks on top.

Salt: ½ tsp salt balances sweetness and enhances the chocolate and hazelnut flavors.

Milk: Add ⅓ cup milk to help achieve a tender, chewy texture.

Powder sugar: Create the signature crinkle effect and a sweet, slightly crisp coating by rolling the cookies in 1 cup powdered sugar.

Helpful Tips & Tricks

Full instructions for the recipe are on the recipe card below; here are a few helpful tips.

Chill the dough well: Refrigerating for at least 30 minutes firms up the Nutella-heavy dough, making it easier to roll into balls without sticking and helping the cookies maintain their shape during baking.
Toast the hazelnuts first: Lightly toasting the chopped hazelnuts brings out their nutty flavor and adds crunch that contrasts beautifully with the soft, chewy cookie.
Roll thoroughly in powdered sugar: Make sure each dough ball is fully coated in powdered sugar to achieve the classic crinkle appearance and a slightly sweet outer layer that highlights the cracks as the cookie bakes.

Troubleshooting~ Why Didn’t My Crinkle Cookies Turn Out Well?

My cookies didn’t crinkle. Two likely causes — the dough wasn’t chilled long enough, or the powdered sugar coating was too thin. Cold, firm dough holds its shape long enough for the surface to crack as the cookie spreads. Warm dough spreads too quickly and the powdered sugar melts in before a crack can form. Roll generously and chill the full 30 minutes.

My cookies spread too flat. The dough was too warm going into the oven. If your kitchen is warm, refrigerate the portioned dough balls for an extra 10-15 minutes after rolling and before baking. Also make sure your baking sheets are cool between batches — a warm pan starts softening the dough before it even reaches the oven.

My cookies are hard. Overbaked. Crinkle cookies look underdone when they’re actually done — the centers should look soft and slightly glossy when you pull them. The residual heat from the pan finishes the cooking. Reduce bake time by 1-2 minutes next time.

The powdered sugar melted into the cookies. The cookies were still too warm when stored, or were stacked before fully cooling. Let them cool completely on a wire rack before storing and layer with parchment paper in the container. The powdered sugar will reabsorb some moisture overnight — this is normal and they’ll still look beautiful.

My hazelnuts taste bitter. They weren’t toasted long enough, or the skin wasn’t removed. After toasting, rub the hazelnuts vigorously in a clean kitchen towel — the papery skins will come off and take most of the bitterness with them. The nuts underneath will be golden and fragrant.

Storage and Freezing

Room temperature: Store in an airtight container with parchment between layers for up to 5 days. These stay chewy longer than most cookies thanks to the Nutella — the high fat content keeps them soft.

Freeze baked cookies: Cool completely, freeze in a single layer until solid, then transfer to a freezer bag with parchment between layers. Freeze up to 3 months. Thaw at room temperature for 20-30 minutes.

Freeze the dough: Roll into balls but don’t coat in powdered sugar yet. Freeze on a lined baking sheet until solid, transfer to a freezer bag, and store up to 3 months. When ready to bake, thaw in the refrigerator overnight, roll in powdered sugar, and bake as directed adding 1-2 minutes to bake time. Rolling in powdered sugar after thawing rather than before freezing gives you a much better crinkle effect.

Nutella Crinkle Cookies

These Nutella Crinkle Cookies are chewy, fudgy, & packed with toasted hazelnuts & fantastic Nutella flavor! Rolled in powdered sugar for that classic crinkle look, all ready in under an hour.

Course Cookies, Dessert

Cuisine American

Keyword Crinkle Cookies, Nutella Crinkle Cookies

Prep Time 15

Cook Time 10

Chill Time 30

Total Time 55

Servings cookies

Calories 122kcal

Author Jessica & Nellie

Ingredients

½ cup chopped hazelnuts toasted
13 oz Nutella 1 small jar, about 1 ⅓ cups
¼ cup shortening
1 ⅓ cups sugar
2 eggs
1 tsp vanilla extract
3 cups all-purpose flour
2 tsp baking powder
½ tsp salt
⅓ cup milk
1 cup powdered sugar

Instructions

Toast hazelnuts by heating chopped nuts in a small skillet on medium/high heat for about 8-10 minutes, stirring frequently until nuts are fragrant. Set aside to cool.
In a large bowl, cream the Nutella, shortening, and sugar until light and fluffy, about 4 minutes. Beat in eggs and vanilla extract.
Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, mixing well after each addition.
Fold in ½ cup hazelnuts, then cover the bowl and refrigerate for 30 minutes or until firm.
Preheat oven to 375°F. Line two baking sheets with parchment paper and set aside.
Place powdered sugar in a shallow bowl. Use a medium cookie scoop to portion dough, then roll into balls & roll thoroughly in powdered sugar.
Place 1 inch apart on prepared baking sheets. Bake for 10-12 minutes or until set and surface is cracked. Cool for 1 minute before removing from pans to wire racks. Serve & enjoy!

Notes

These Nutella cookies will stay fresh for up to 5-7 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

Can I use butter instead of shortening?

Yes, but the cookies may spread more and be slightly less tender. Shortening helps them hold their shape better.

Can I skip toasting the hazelnuts?

You can, but toasting brings out more flavor and crunch. Untoasted nuts will taste milder.

Can I use a different nut or leave out the nuts entirely?

Yes! Pecans, almonds, or walnuts work well. If you omit nuts, the cookies will still be deliciously chewy but will lose a bit of the added texture and nutty flavor.

Why do the cookies crack on top?

The cracks form because the dough is chilled and rolled in powdered sugar. As the cookie expands in the oven, the surface cracks naturally.

Variations for Crinkle Cookies

No hazelnuts — simply leave them out for a nut-free version. The cookies are still delicious and the Nutella flavor is the star.

Add chocolate chips — fold in ½ cup of dark or semi-sweet chocolate chips with the hazelnuts for extra chocolate intensity.

Peppermint crinkle — add ½ teaspoon peppermint extract to the dough and substitute crushed candy cane pieces for the hazelnuts. A great Christmas variation.

Extra Nutella drizzle — warm 2 tablespoons of Nutella with a teaspoon of coconut oil and drizzle over the cooled cookies for a bakery-style finish.

Enjoy more of our favorite crinkle cookie recipes here:

Treat yourself to Chocolate Pecan Crinkle Cookies—fudgy cake-mix cookies topped with a silky chocolate glaze and a crunchy pecan. They’re a holiday favorite you’ll want to make again and again!
Enjoy Raspberry Chocolate Crinkle Cookies with a sweet-tart twist from raspberry preserves. Bursting with flavor, they’re a fun and delicious way to elevate a classic treat.
Warm up your dessert table with Spiced Chocolate Crinkle Cookies—chewy chocolate cookies made from cake mix and infused with cozy notes of ginger, cinnamon, and cloves.
Indulge in Caramel Chocolate Crinkle Cookies with gooey caramel, rolled in sweet powdered sugar for the perfect finish. A decadent twist on a classic treat that’s sure to be a crowd-pleaser!
Savor Cinnamon Chocolate Crinkle Cookies—rich, chocolate cookies with warm cinnamon and brown sugar, then rolled in powdered sugar. With a crackly top and soft, fudgy center, they’re an irresistible treat for any occasion!

Delight in Nutella Crinkle Cookies—chewy, chocolatey cookies packed with rich Nutella flavor and crunchy toasted hazelnuts. A decadent twist on the classic crinkle cookie that’s perfect for any chocolate lover!

The post Nutella Crinkle Cookies(Chewy, Fudgy & Loaded with Hazelnuts!) appeared first on Family Cookie Recipes.

Chocolate Cookies and Cream Cookies

Jessica — Tue, 21 Apr 2026 21:54:53 +0000

Chocolate Cookies and Cream Cookies are buttery chocolate cookies loaded with crushed Oreo pieces and chopped Cookies & Creme candy bars!

This decadent cookie recipe is the ultimate cookies & creme experience! It starts with a rich chocolate dough, then we add crushed Oreos for crunch and cream filling pockets, then add chopped Cookies & Creme bars for extra white chocolate creaminess. If you love our Cookies and Cream Cookies, you’ll love this chocolate version!

Ingredients for Hershey Cookies and Cream Cookies

Butter: Using ½ cup salted butter, softened, adds richness and moisture, giving the cookies a tender crumb.

Sugars: Add ¾ cup light brown sugar to provide a deeper caramel flavor and ½ cup white granulated sugar helps with spread and crisp edges.

Extract: 1 teaspoon vanilla extract enhances the overall sweetness and aroma.

Egg: Bind the ingredients using 1 large egg.

Leavening agents: ½ teaspoon baking powder and ½ teaspoon baking soda work together to leaven the dough, ensuring the cookies rise properly without becoming cakey.

Flour: Create structure and balance the moisture from the butter and eggs by adding 1 ½ cup of all-purpose flour.

Cocoa powder: ½ cup cocoa powder delivers the chocolate base flavor and contributes to the cookie’s dark color.

Add ins: You need 1 ¼ cup Oreos and 1 ¼ cup Hershey’s cookies ‘n creme candy bars, both roughly chopped.

Tips for making Oreo Chocolate Cookies

Don’t overbake — chocolate cookies are notoriously hard to judge by color since you can’t see them browning. Pull them when the edges look set but the center still looks underdone, usually 10-11 minutes. They firm up significantly on the pan.

Chill the dough for at least 30 minutes — this is especially important for chocolate cookies which tend to spread more than vanilla-based cookies. Cold dough = thicker, chewier cookies.

Add extra chunks on top — press a few extra pieces of Oreo and Cookies & Creme bar onto the tops of the dough balls right before baking. This makes the cookies look bakery-style in photos and gives every cookie a visually appealing top.

Use a cookie scoop for uniform size — important when you have chunky mix-ins because an eyeballed cookie will bake unevenly around the bigger pieces.

Let them cool on the pan — chocolate cookies continue cooking from residual heat more than lighter cookies do. Five minutes on the pan after baking makes a real difference in final texture.

How to Store Chocolate Cookies and Cream Cookies

These cookies stay soft and chewy for longer than you might expect, thanks to the white chocolate in the Cookies & Creme bars — white chocolate holds moisture better than milk or dark chocolate, which means these actually improve slightly on day two as everything melds together.

Room temperature: Store in an airtight container at room temperature for up to one week. Layer the cookies with a sheet of parchment paper between layers if you’re stacking them, since the Oreo pieces can make the surface a little sticky. Keeping a slice of bread in the container is an old trick that works surprisingly well — the cookies absorb the moisture from the bread and stay soft longer.

Refrigerator: These cookies don’t need to be refrigerated, but if your kitchen is warm or you want them to last a few extra days, the fridge works fine. Let them come to room temperature before eating — cold cookies straight from the refrigerator can feel harder and less fudgy than they really are.

Can you freeze these cookies?

Yes, and there are two ways to do it:

Freeze the baked cookies: Let them cool completely, then place in a single layer on a baking sheet and freeze until solid, about one hour. Transfer to a freezer bag or airtight container with parchment between layers and freeze for up to 3 months. Thaw at room temperature for 20-30 minutes before eating.

Freeze the dough balls: This is our favorite method. Scoop the dough into balls and press the extra Oreo and candy bar pieces on top, then place on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 3 months. When you’re ready to bake, place the frozen dough balls directly on a lined baking sheet — no thawing needed — and add 2-3 minutes to the bake time. You get fresh, warm cookies straight from the oven any time you want them with almost no effort.

The freezer dough method is especially handy for the holidays or any time you want to have an impressive homemade cookie ready to bake on short notice. A batch of these baked from frozen smells incredible and no one will ever know you didn’t make them fresh.

Chocolate Cookies and Cream Cookies Recipe

Chocolate Cookies and Cream Cookies are buttery chocolate cookies loaded with crushed Oreo pieces and chopped Cookies & Creme candy bars!

Course Cookies, Dessert

Cuisine American

Keyword Chocolate Cookies and Cream Cookies

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 205kcal

Author Jessica & Nellie

Ingredients

½ cup salted butter softened
¾ cup light brown sugar
½ cup white granulated sugar
1 tsp vanilla extract
1 large egg
½ tsp baking powder
½ tsp baking soda
1 ½ cup all-purpose flour
½ cup cocoa powder
1 ¼ cup Oreos roughly chopped
1 ¼ cup Hershey’s cookies ‘n creme candy bars roughly chopped

Instructions

Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
Add the butter, brown sugar, and granulated sugar to a large mixing bowl. Use an electric mixer to cream the ingredients for about 2 minutes.
Add the vanilla extract and egg. Whisk for another 2-3 minutes, or until the mixture is light and fluffy.
In a separate bowl gently whisk the baking powder, baking soda, flour, and cocoa powder together. Slowly pour the dry ingredients into the wet mixture, mixing as you go. Once they are combined, gently fold in 1 cup each chopped Oreos and candy bars.
Use a #40 cookie scoop or a large spoon to form 12 balls of cookie dough. Flatten your cookie dough into thick discs. Space your cookies about 2 inches apart on a large baking sheet. Top cookies with a few remaining pieces of crushed Oreos and candy bars. Bake for 10-11 minutes.
Once your cookies come out of the oven, let them cool down for a few minutes and then transfer them to a wire cooling rack. Serve & enjoy!

Notes

These Cookies & Cream 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 you freeze these Cookies & Cream Chocolate Cookies?

This cookie dough freezes great if you are looking to make a large batch or just want to keep some on hand for late night snacking. I recommended dividing the dough out into balls and then storing the cookie dough in a ziplocked bag, they will last up to 3 months. When you are ready for a cookie, throw a ball of cookie dough on a baking sheet and bake for 12 minutes at 375°F.

FAQ’s

Can I use Double Stuf Oreos? Yes, though the extra filling makes the dough slightly sweeter and a touch softer.

Do I need to chill the dough? Technically no, but highly recommended for thicker cookies.

Can I use white chocolate chips instead of the candy bars? Yes, though the Cookies & Creme bars add a distinct cookies-and-cream flavor that plain white chocolate chips don’t replicate.

Why did my cookies spread flat? The dough was too warm, butter too soft, or oven wasn’t fully preheated. Chill the dough and make sure the oven hits full temperature before the first batch goes in.

Can I make these ahead? Yes, the dough keeps refrigerated for up to 3 days or frozen as dough balls for up to 3 months

Gluten-Free and Dairy-Free Adjustments for Chocolate Cookies

To make these cookies gluten-free, replace the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure the blend contains xanthan gum or add about ¼ teaspoon separately to maintain structure.

For dairy-free baking, substitute salted butter with vegan butter or coconut oil in the same amount. Use dairy-free white and brown sugar if needed, and replace the Hershey’s cookies ‘n creme candy bars with dairy-free chocolate chunks. Check that Oreos are acceptable, as they are typically dairy-free but some brands or varieties may differ.

What is the recommended cooling time for cookies after baking?

Don’t forget to give your cookies time to cool down before you try to move them. They are going to be on the softer side when they come out of the oven, but they will firm up a little bit and finish baking as they cool. I like to wait 5 minutes and then move them.

Can I use a different type of candy bar in place of Hershey’s Cookies ‘n Creme bars for this recipe?

You can substitute other white or milk chocolate-based candy bars. Just ensure they have a similar texture to avoid changing the cookies’ consistency too much. Dark chocolate or caramel-filled bars will alter flavor and texture noticeably.

Try more incredible chocolate cookie recipes here:

Chocolate Dipped Neapolitan Cookies are buttery, tri-colored cookies with chocolate, strawberry, and coconut flavors, baked to perfection and finished with a rich chocolate dip. They’re as pretty as they are delicious, making them perfect for gifting or special occasions!
Cream Cheese and Chocolate Cookies are bakery-style treats made with a buttery dough, two kinds of chocolate, and a cream cheese filling for the ultimate decadent cookie.
These Chocolate Oreo Cheesecake Cookies are chewy and loaded with rich chocolate flavor, creamy cheesecake filling, and crunchy Oreo pieces for the ultimate cookies-and-cream treat. Mint Oreo Chocolate Chip Cookies are another option, as are Peppermint Oreo Cookies!
Make a batch of these Sour Cream Chocolate Chip Cookies for rich, moist treats! Made with cocoa, brown sugar, and sour cream, then loaded with melty chocolate chips for the perfect chocolate-lover’s cookie!
Copycat Crumbl German Chocolate Cake Cookies are soft, fudgy chocolate cookies topped with a gooey coconut-pecan frosting and a sweet chocolate drizzle. Packed with rich flavor and texture, they taste just like the beloved bakery favorite!

Chocolate Cookies and Cream Cookies are rich, chewy chocolate cookies packed with Oreo pieces and chunks of creamy Cookies & Creme candy bars for the ultimate cookies-and-cream dessert!

The post Chocolate Cookies and Cream Cookies appeared first on Family Cookie Recipes.

CHOCOLATE LAVA COOKIES

Jessica — Mon, 26 Jan 2026 05:40:00 +0000

Chocolate Lava Cookies made with a buttery chocolate cookie dough stuffed with smooth chocolate ganache, which is the lava in these decadent chocolate treats!

Have you ever had homemade chocolate lava cakes, with their decadent soft filling that seeps out a bit when you sink your fork in it?? These are those cakes, only in cookie form! We took a silky chocolate ganache and stuffed it in a chocolate cookie, then baked it to mini lava cake perfection. We hope you enjoy them!

Cookies for Chocolate Lovers

Molten Chocolate Center: Each cookie is stuffed with a chilled chocolate ganache that melts as it bakes, creating a rich lava center with zero guesswork.
Deep, Double-Chocolate Flavor: Cocoa powder in the dough plus a ganache filling delivers an intensely chocolatey cookie without being overly sweet.
Bakery-Style Results at Home: These cookies look and taste impressive but use simple ingredients and straightforward steps—no special tools required.

Ingredients for Chocolate Lava Cookies

Chocolate Ganache Lava Filling:

Chocolate: Melt down ¾ cup chocolate chips to create the rich, smooth chocolate center that becomes the gooey lava.

Heavy cream: Adding heavy cream helps the chocolate melt into a silky, scoopable ganache.

Chocolate Cookie Dough:

Butter: ½ cup butter, softened, provides richness, moisture, and that soft, buttery cookie texture.

Sugars: Brown and white sugar work together to add moisture and subtle caramel flavor, and help the cookies spread while staying perfectly chewy.

Egg: 1 large egg binds the ingredients together.

Flour: All-purpose flour forms the base of the dough and gives the cookies their shape.

Cocoa powder: ½ cup + 2 TBSP cocoa powder, divided, delivers deep chocolate flavor throughout the cookie dough. Using Dutch cocoa powder will make the cookies extra rich and decadent—if you don’t have it, dark or regular cocoa powder works just as well.

Leavening agents: Combining baking powder and baking soda helps the cookies rise, spread properly, and stay soft and chewy.

Salt: Balances the sweetness and enhances the chocolate flavor by adding ¼ tsp salt.

Tips for making Lava Cookies

Chill the ganache until scoopable, not rock-hard: It should hold its shape but still be easy to portion so it melts perfectly inside the cookies while baking.
Coat the ganache in cocoa powder before stuffing: This extra step prevents the filling from sticking to the dough and helps keep the lava centered instead of leaking out.
Fully seal the dough around the ganache: Any thin spots can cause the filling to escape, so gently smooth and check the seams before baking.
Let the cookies cool before moving: The molten ganache makes the cookies delicate right out of the oven, but allowing them to cool on the baking sheet for just a few minutes helps them set and hold together.

How long are these Chocolate Lava Cookies good for?

These lava cookies are best enjoyed fresh the day they’re baked, when the centers are perfectly molten. They’ll stay good in an airtight container at room temperature for up to 5 days.

Freezing is highly recommended for this recipe! Freeze the fully assembled, unbaked cookies for up to 3 months, then bake straight from frozen. Just add 1–2 extra minutes to the bake time for fresh, gooey centers anytime.

Chocolate Lava Cookies

Chocolate Lava Cookies made with a buttery chocolate cookie dough stuffed with smooth chocolate ganache, which is the lava in these decadent chocolate treats!

Course Cookies, Dessert

Cuisine American

Keyword Chocolate Lava Cookies

Prep Time 30

Cook Time 11

Chill Time 1

Total Time 1 41

Servings cookies

Calories 286kcal

Author Jessica & Nellie

Ingredients

Chocolate Ganache Lava Filling:

¾ cup chocolate chips
½ cup heavy cream

Chocolate Cookie Dough:

½ cup butter softened
½ cup brown sugar
½ cup white granulated sugar
1 large egg
1 ¼ all purpose flour
½ cup + 2 TBSP cocoa powder divided
1 tsp baking powder
½ tsp baking soda
¼ tsp salt

Instructions

Start by making your chocolate ganache filling. Combine the chocolate chips and heavy cream in a microwave safe bowl. Microwave for 1:30 and then stir gently. Continue heating for 30 seconds at a time as needed until the mixture is smooth. Chill your ganache in the fridge for about an hour, or until holds its shape when scooped.
Once the ganache is set preheat your oven to 350°F and make your cookie dough. Combine the butter and sugars in a large mixing bowl. Use an electric hand mixer to beat the ingredients together until smooth and creamy.
Add the egg and beat again until the egg is thoroughly combined with the creamed sugar. Reduce the speed of your hand mixer and gently whisk in the flour, baking powder, baking soda, salt and 1/2 cup of cocoa powder. Make sure there are no dry pockets in your cookie dough.
Use a large size #40 cookie scoop to drop balls of cookie dough onto a large baking sheet. Flatten each ball into a flat disc. Set the baking sheet aside.
Use a tablespoon to drop small scoops of the chocolate ganache into a bowl with the remaining 2 TBSP cocoa powder. Toss the ganache ball in cocoa powder and then place a ball of ganache on each cookie dough disc. Wrap the cookie dough around the ganache making sure the ganache is completely enclosed. Bake the cookies for 11 minutes.
Let your cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack. Enjoy!

Notes

Store cookies in an airtight container on the counter for up to 5 days.

Freeze the fully assembled, unbaked cookies for up to 3 months, then bake straight from frozen—just add 1–2 extra minutes to the bake time

Nutrition

Can I add toppings to these cookies?

Yes! These cookies are delicious finished with a sprinkle of flaky sea salt for contrast or a dusting of powdered sugar for a simple, elegant touch.

Why didn’t my cookies have a lava center?

If the cookies were overbaked or the ganache wasn’t chilled enough, the center can fully set instead of staying molten—pull them at 11 minutes for best results.

Can I make the ganache ahead of time?

Yes! The ganache can be made up to 2 days in advance and stored covered in the refrigerator until ready to use.

Can I use milk chocolate instead of semi-sweet chocolate chips?

You can, but the center will be sweeter and slightly softer, so chilling the ganache well is especially important.

Love chocolate? Enjoy our favorite chocolate cookies here:

Chewy Chocolate Pudding M&M Cookies are packed with colorful M&Ms and made extra soft with chocolate pudding—fun, festive, and totally addictive!
Indulge in Raspberry Chocolate Thumbprint Cookies with a sweet-tart raspberry jam center—perfectly gooey, perfectly chocolatey, and impossible to resist!
Fudgy Chocolate Pecan Crinkle Cookies get a holiday upgrade with a glossy chocolate glaze and a crunchy pecan on top—rich, nutty, and utterly irresistible! Perfect for gifting or snacking this season.
Chocolate Hazelnut Cookies get a Nutella twist and a crunchy hit of hazelnuts—basically Ferrero Rocher in cookie form!
Rich Sour Cream Chocolate Chip Cookies made with sour cream, butter, and heaps of chocolate chips—extra moist, extra chocolatey, and totally irresistible!
Decadent treats topped with gooey coconut-pecan frosting—just like the Crumbl favorite. These Copycat Crumbl German Chocolate Cake Cookies are totally irresistible!

Chocolate Lava Cookies are rich, gooey, and pure chocolate bliss in every bite. Silky chocolate ganache made from chocolate chips and heavy cream—each bite delivers a rich, gooey, melt-in-your-mouth chocolate experience!

The post CHOCOLATE LAVA COOKIES appeared first on Family Cookie Recipes.

CHOCOLATE SUGAR COOKIES

Nellie — Fri, 16 Jan 2026 02:37:13 +0000

Chocolate Sugar Cookies are soft, rich, and perfect for rolling out and cutting into festive shapes for any holiday. This easy chocolate sugar cookie recipe bakes up tender, holds its shape beautifully, and delivers a deep cocoa flavor that’s a fun twist on classic sugar cookies.

Making cut-out sugar cookies is a tradition in our house for just about every major holiday, and these chocolate sugar cookies have quickly become a favorite. The dough is easy to work with, rolls out smoothly, and keeps crisp edges while baking — making them ideal for decorating. Frost them with pink frosting and sprinkles for Valentine’s Day, or switch up the colors for Christmas, Halloween, or birthdays.

Recipe Highlights

Perfect for cut-out cookies: The dough rolls out easily and keeps its shape while baking.
Soft and tender texture: These cookies stay soft, not dry or crumbly.
Rich chocolate flavor: A delicious change from traditional vanilla sugar cookies.
Great for decorating: Frosting, food coloring, and sprinkles make them endlessly customizable.

Ingredients You’ll Need

Cookies

Eggs: Help bind the dough together so the cookies bake evenly and don’t crumble.
Vanilla extract: Adds warmth and depth to the chocolate flavor; vanilla bean paste works great too.
All-purpose flour: Creates structure while keeping the cookies tender.
Salt: Balances the sweetness and enhances the cocoa flavor.
Cocoa powder: Gives the cookies their rich chocolate taste and deep color.
Baking powder: Provides just enough lift so the cookies aren’t too dense.

Frosting

Food coloring & sprinkles: Optional, but highly encouraged for festive cookies.
Butter: Forms the creamy base of the frosting; real butter works best.
Cream cheese: Adds richness and keeps the frosting smooth and slightly tangy.
Powdered sugar: Sweetens and thickens the frosting for a spreadable consistency.
Milk: Adjusts the frosting texture to your preference.

Tips for Success

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

Cool completely before frosting: Warm cookies will melt the frosting.
Chill the dough: This step is key for clean edges and easy rolling.
Don’t overbake: Cookies should look just set — they’ll continue firming up as they cool.
Roll evenly: Consistent thickness ensures even baking and soft centers.

Storage Instructions

Store frosted or unfrosted cookies in an airtight container at room temperature for up to one week.

Chocolate Sugar Cookies Recipe

Chocolate Sugar Cookies are soft, rich and perfect for cutting out shapes and making holiday cookies. Easy chocolate sugar cookie recipe that is absolutely delicious!

Course Cookies

Cuisine American

Keyword Chocolate Sugar Cookies

Prep Time 10

Cook Time 8

Chill Time 3

Servings cookies

Calories 276kcal

Author Jessica & Nellie

Ingredients

1 ½ cups butter softened to room temperature
1 ½ cups sugar
2 eggs
1 tsp vanilla
3 ⅓ cups flour
½ tsp salt
¾ cup baking cocoa
2 tsp baking powder

Frosting:

½ cup butter softened to room temperature
4 oz. cream cheese softened to room temperature
3 ½ cups powdered sugar
3-5 Tbsp milk start with 3, add more if needed
food coloring

Instructions

Preheat oven to 375°.
Cream butter and sugar for at least 2-3 minutes. Add eggs and vanilla and beat well for another 2 minutes.
Add dry ingredients and mix just until combined. Chill the dough in the refrigerator for 3-4 hours.
Roll out on a floured surface and cut into shapes. I like soft and thick cookies so I roll out the dough to be about 5/8″-1/4″ thick.
Bake cookies on a cookie sheet for about 8-9 minutes. Cool for about 10 minutes on the cookie sheet and then place on a wire rack to cool completely.
To make the frosting, blend the frosting ingredients together until smooth. Frost cooled cookies and add sprinkles if desired.

Nutrition

FAQs

How do you keep sugar cookies soft?

Avoid overbaking and store the cookies in an airtight container after they’ve cooled. Baking them just until set helps keep the centers tender.

How long will decorated sugar cookies last?

Decorated cookies will stay fresh at room temperature for up to 7 days when stored properly.

Can I make the dough ahead of time?

Yes! The dough can be refrigerated for up to 2 days before rolling and baking.

More delicious sugar cookie recipes to try:

These Frosted Lemon Sugar Cookies are easy to make but are fancy enough to serve at a wedding, and the lemon flavor is perfect too!
If I don’t have cream cheese on hand for the recipe in this post, then my next choice is these Soft Sugar Cookies that are made with sour cream (or yogurt).
These Jello Sugar Cookies can be made with any flavor of Jello, so it’s easy to use whatever colors fit the current holiday or special occasion.
Don’t have time to shape and bake individual cookies? Make these Sugar Cookie Bars – they are soft and thick and so easy to make!

Chocolate Sugar Cookies are a rich, festive twist on classic cut-out cookies, making them perfect for holidays, special occasions, and decorating with kids.

The post CHOCOLATE SUGAR COOKIES appeared first on Family Cookie Recipes.

RASPBERRY CHOCOLATE THUMBPRINT COOKIES

Nellie — Wed, 14 Jan 2026 16:25:12 +0000

Raspberry Chocolate Thumbprint Cookies are rich, fudgy chocolate cookies filled with sweet-tart raspberry jam for the perfect balance of flavors. These classic thumbprint cookies feel elegant enough for holidays and Valentine’s Day, but they’re easy enough to make anytime you’re craving something chocolatey with a fruity twist.

The soft chocolate cookie base stays tender and slightly fudgy, while the raspberry center adds brightness and just the right amount of sweetness. Finished simply or dressed up with powdered sugar or a chocolate drizzle, these cookies always disappear fast.

Recipe Highlights

Chocolate and raspberry is a classic pairing: The deep cocoa flavor and bright raspberry jam complement each other beautifully.
Soft and fudgy texture: These cookies bake up tender with just-set edges and soft centers.
Simple but impressive: They look bakery-worthy without requiring complicated steps.
Perfect for holidays: Great for Valentine’s Day, Christmas cookie trays, or gifting.

Ingredients You’ll Need

Unsalted butter: Softened butter creates a rich, tender cookie dough.
Granulated sugar: Sweetens the dough and helps create a soft texture.
Egg yolk: Adds richness and keeps the cookies tender and fudgy.
Vanilla extract: Enhances the chocolate flavor and adds warmth.
All-purpose flour: Provides structure while keeping the cookies soft.
Unsweetened cocoa powder: Gives the cookies a deep, chocolatey flavor.
Salt: Balances the sweetness and enhances the cocoa.
Baking powder: Adds just a bit of lift so the cookies don’t bake too dense.
Raspberry jam: Thick jam works best so it stays neatly in the center while baking. Seedless is ideal.
Optional toppings: Powdered sugar, melted chocolate, or freeze-dried raspberries add a decorative finish.

Tips for Success

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

Use thick jam: Thicker jam stays in place and gives the cookies a clean, defined center.
Chill the dough: This prevents spreading and keeps the cookies nice and round.
Don’t worry about cracks: If the dough cracks when pressing the thumbprint, just gently pinch it back together.
Don’t overbake: The cookies will firm up as they cool, keeping the centers soft and fudgy.

Storage Instructions

Store Raspberry Chocolate Thumbprint Cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week.

Raspberry Chocolate Thumbprint Cookies Recipe

Raspberry Chocolate Thumbprint Cookies are rich, fudgy cookies with sweet raspberry jam centers, perfect for holidays and gifting.

Course Cookies

Cuisine American

Keyword Raspberry Chocolate Thumbprint Cookies

Prep Time 15

Cook Time 30

Servings cookies

Calories 93kcal

Author Jessica & Nellie

Ingredients

½ cup unsalted butter softened
⅔ cup granulated sugar
1 large egg yolk room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
⅓ cup unsweetened cocoa powder
¼ teaspoon salt
½ teaspoon baking powder
⅓ to ½ cup thick raspberry jam seedless works best
Optional: powdered sugar or melted chocolate for finishing

Instructions

Cream butter and sugar: In a large bowl, beat the butter and granulated sugar together until light and fluffy, about 1–2 minutes.
Add egg yolk and vanilla: Mix in the egg yolk and vanilla extract until smooth and fully combined.
Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
Make the dough: Add the dry ingredients to the wet ingredients and mix just until a soft dough forms. The dough will be thick but pliable.
Chill: Cover and refrigerate the dough for 30 minutes to prevent spreading.
Preheat oven: Preheat oven to 350°F and line baking sheets with parchment paper.
Shape cookies: Scoop dough into 1½ tablespoon-sized balls and place them about 2 inches apart on the baking sheet.
Create thumbprints: Use your thumb or the back of a rounded teaspoon to press an indentation into the center of each cookie gently.
Fill with jam: Spoon about ½–1 teaspoon of raspberry jam into each indentation.
Bake: Bake for 10–12 minutes, until the edges are set and the cookies look slightly soft in the center.
Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Tips for Best Results:
Use thick jam so it stays neatly in the center while baking. If cracks form when making the thumbprint, gently press the dough back together — totally normal. Cookies will firm up as they cool, keeping the centers soft and fudgy.

Nutrition

FAQs

Can I use a different jam?
Yes! Strawberry, cherry, or blackberry jam all work well, but raspberry pairs especially nicely with chocolate.

Do these cookies freeze well?
Yes. Freeze the baked and cooled cookies in an airtight container for up to 2 months.

Why only egg yolk and not the whole egg?
Using just the yolk keeps the cookies richer and more tender, without making them cakey.

Can I skip the chilling step?
Chilling is strongly recommended. Without it, the cookies may spread more and lose their shape.

Optional Finishing Touches

Lightly dust with powdered sugar once completely cooled
Drizzle with melted dark or semi-sweet chocolate
Sprinkle with crushed freeze-dried raspberries for extra color and flavor

More delicious raspberry chocolate cookie recipes to try:

Chocolate Raspberry Shortbread Cookie Bars feature a buttery shortbread base layered with rich chocolate, sweet raspberry jam, and a nutty crumb topping.
Rich chocolate and sweet raspberry come together in Chocolate Raspberry Thumbprint Cookies, a classic jam-filled cookie that’s easy to love.
Chocolate Raspberry Cheesecake Cookies are soft, indulgent cookies made with cream cheese, chocolate chips, and bright raspberry flavor.
With layers of buttery cookie dough, raspberry cream cheese, and chocolate fudge, Raspberry Chocolate Bars are a decadent dessert for any occasion.
Raspberry Chocolate Crinkle Cookies put a fruity twist on the classic chocolate crinkle cookie with the addition of raspberry preserves.
Adding fresh raspberries takes Raspberry Chocolate Chip Cookies to the next level, creating soft, chewy cookies packed with flavor.

Raspberry Chocolate Thumbprint Cookies are a classic, chocolate cookie with a bright raspberry center that makes them perfect for holidays, gifting, or anytime you want a simple but elegant dessert.

The post RASPBERRY CHOCOLATE THUMBPRINT COOKIES appeared first on Family Cookie Recipes.

CHOCOLATE CARAMEL PECAN COOKIES

Nellie — Wed, 17 Dec 2025 14:34:44 +0000

These Chocolate Caramel Pecan Cookies are rich, chewy, and stuffed with a melty Rolo center that stays soft long after they cool. The dough is loaded with cocoa, brown sugar, and pecans for incredible texture and flavor, and it bakes up beautifully, crackled on top, with the perfect surprise inside. If you need a fun holiday cookie or a treat that never lasts past day one, these will absolutely do it.

Recipe Highlights

Soft chocolate cookie + molten caramel center: Every bite gives you rich cocoa flavor on the outside and a warm, gooey Rolo hiding in the middle — the perfect texture combo.
Simple pantry ingredients: You probably have almost everything on hand already, and the dough comes together fast with zero chilling required.
Perfect for gifting: These cookies hold their shape, look impressive on a holiday plate, and stay soft for days, making them ideal for sharing.
A little crunch from pecans: Mixing pecans into the dough and rolling the tops adds a buttery crunch that balances the caramel sweetness.
Quick bake time: They bake in just 7–10 minutes, so you can turn out several dozen in a short time — great for parties or cookie exchanges.

Ingredients in Chocolate Caramel Pecan Cookies

Butter: Softened butter creates a smooth, creamy base and helps these cookies stay soft.
Granulated sugar: Sweetens the dough and helps the tops crack beautifully.
Brown sugar: Adds moisture and a deeper caramel-molasses flavor to the cookies.
Eggs: Bind the dough and provide structure, so the cookies don’t spread too much.
Vanilla extract: Rounds out the chocolate flavor.
All-purpose flour: Provides structure without making the cookies dry.
Baking cocoa: Gives the cookies their rich chocolate flavor.
Baking soda: Helps the cookies rise and crack slightly on top.
Pecans: Mixed into the dough and used as a crunchy topping.
Rolo candies: The star of the show—these melt into the most perfect caramel center.
Additional sugar: Mixed with pecans for rolling the cookies before baking.

Recipe Tips & Variations

Full instructions for making the recipe are on the recipe card below, but here are a few helpful tips.

Use soft butter: This helps the dough come together smoothly and prevents the cookies from spreading too much.
Dry dough is okay: Cocoa-based doughs can feel thick, so keep folding until everything incorporates.
Seal the Rolos tightly: Any cracks in the dough may cause caramel to leak out during baking.
Swap the nuts: Walnuts, almonds, or even shredded coconut work if pecans aren’t your thing.
Try different centers: Mini peanut butter cups or chocolate truffles are delicious alternatives.

Storage Suggestions

Store the cookies in an airtight container at room temperature for 3–4 days.
To keep the caramel soft, place a slice of bread or a marshmallow in the container—this keeps everything moist.
These cookies also freeze well for up to 2 months; thaw at room temperature before serving.

Chocolate Caramel Pecan Cookies Recipe

Rich chocolate cookies stuffed with gooey caramel and pecans! These easy Chocolate Caramel Pecan Cookies bake soft, chewy, and totally irresistible.

Course Cookies

Cuisine American

Keyword Chocolate Caramel Cookies

Prep Time 20

Cook Time 10

Servings cookies

Calories 149kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened
1 cup sugar plus 1 tablespoon, divided
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
¾ cup baking cocoa
1 teaspoon baking soda
1 cup chopped pecans divided
13 oz package of Rolos

Instructions

Preheat oven to 375°.
Make the cookie dough: Beat the softened butter with 1 cup of sugar and the brown sugar until creamy and well combined. Add the eggs and vanilla and mix again. In a separate bowl, whisk together the flour, cocoa, and baking soda, then gradually add to the butter mixture until just combined. Stir in ½ cup of the chopped pecans.
Wrap the Rolos: Scoop the dough by tablespoonfuls and wrap each piece around a single Rolo candy, sealing completely.
Roll in pecans: In a small bowl, stir together the remaining ½ cup pecans with 1 tablespoon of sugar. Dip the top half of each dough ball into the mixture.
Bake: Place cookies nut-side up on an ungreased baking sheet. Bake for 7–10 minutes, or until cracked on top. Cool for 3 minutes on the sheet, then transfer to a wire rack.

Nutrition

Serving Suggestions

These cookies are amazing warm, when the caramel is super gooey, but they’re just as good at room temperature. Stack on a holiday cookie platter, pair with hot cocoa, or wrap a few in cellophane bags for neighbors and friends.

FAQs

Can I use a different caramel candy instead of Rolos?
Yes — any soft caramel candy works well. Just avoid hard caramels since they will not melt into that gooey center.

Do I need to chill the dough before shaping?
Not always. The dough handles well as-is, but if it gets warm or sticky, chill it for 10–15 minutes to make wrapping the Rolos easier.

Will the caramel leak out while baking?
It shouldn’t if the Rolos are fully sealed inside the dough. If you see caramel poking out, just pinch the dough closed again before baking.

Can I leave out the pecans?
Of course — the cookies bake beautifully without them. You can replace them with coarse sugar for crunch or roll the dough balls plain.

Can I freeze the dough?
Yes! Wrap the Rolos, freeze the dough balls until firm, then store in a freezer bag. Bake from frozen, adding 1–2 minutes if needed for perfect Chocolate Caramel Cookies.

More delicious chocolate caramel cookie recipes to try:

Chocolate Caramel Linzer Cookies pair a thin, buttery cocoa dough with a sweet, chewy caramel filling to create an elegant, cut-out sandwich cookie.
Rolled in powdered sugar and baked soft and fudgy, Caramel Stuffed Chocolate Crinkle Cookies deliver a decadent mix of rich chocolate and gooey caramel.
Caramel Brownie Cookies start with a brownie mix and are stuffed with soft caramels, creating an indulgent chocolate cookie that’s incredible with a hint of salt.
Filled with smooth caramel and finished with a chocolate drizzle, Caramel Brownie Thumbprint Cookies taste like rich brownies topped with creamy caramel.
Stuffed with caramel and pecans, Chocolate Turtle Cookies bake into ultra-decadent, double-chocolate treats everyone loves.

Whether you bake them for holidays, parties, or weeknight treats, these Chocolate Caramel Pecan Cookies deliver rich chocolate flavor and gooey caramel in every bite.

The post CHOCOLATE CARAMEL PECAN COOKIES appeared first on Family Cookie Recipes.

CHOCOLATE PECAN CRINKLE COOKIES

Jessica — Mon, 20 Oct 2025 19:39:06 +0000

Chocolate Pecan Crinkle Cookies made easy with a cake mix, baked & topped with a luscious chocolate glaze & a pecan. A wonderful blend of fudgy texture and nutty crunch, perfect for the holiday season!

If you’re looking for a simple yet delicious cookie recipe, chocolate pecan cookies are a great choice! Using a box of chocolate cake mix, a bit of vegetable oil, and eggs, you can whip up soft, moist cookies. Rolling the dough in powdered sugar is what gives them their signature crinkle finish. Make cake mix cookies extra special by adding a chocolate glaze on top!

Ingredients for Chocolate Crinkle Cookies

Cake mix: You will need one 15.25-oz box of chocolate fudge cake mix. If your cake mix is less than 15.25 oz, stir in 2 TBSP flour to the batter.

Oil: Add vegetable oil to give the cookies the necessary fats to stay moist as they bake.

Eggs: Bind the ingredients together by using two eggs.

Powder sugar: Roll the cookie dough balls in a powdered sugar to create the crinkle affect.

Chocolate Glaze

Chocolate chips: For a rich cookie icing, use semi-sweet chocolate chips.

Heavy cream: You need ⅓ cup of heavy cream for the topping.

Butter: Adding butter gives the glaze a great shine.

Pecans: Use pecan halves to top each cookie with after the glaze is added.

Tips for Making Pecan Chocolate Crinkle Cookies

Full recipe directions are below, but here are a few tips for baking these cookies!

Perfect Crinkles: Use a tablespoon or cookie scoop to form even-sized balls. Then roll each ball generously in powdered sugar, this creates the sweet cookie coating and signature look!
Prevent Flat or Dry Cookies. Be sure to not overmix the batter; this can make cookies dense or tough. Adding a bit of extra flour helps keep cookies from spreading too much as well.
Creative Variations: If you want to change up the glaze, try using dark chocolate chips for for a deeper flavor. Alternatively, chopped walnuts or sliced almonds can be used as well.

How long are these cake mix cookies good for?

If you have left over chocolate cookies (highly unlikely once you taste them), they 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.

Chocolate Pecan Crinkle Cookie Recipe

Chocolate Pecan Crinkle Cookies made easy with a cake mix, baked & topped with a luscious chocolate glaze and a pecan. A perfect blend of fudgy texture and nutty crunch, perfect for the holiday season!

Course Cookies, Cookies, Dessert

Cuisine American

Keyword Chocolate Pecan Crinkle Cookies

Prep Time 15

Cook Time 8

Total Time 23

Servings cookies

Calories 84kcal

Author Jessica & Nellie

Ingredients

15.25 oz chocolate fudge cake mix
½ cup vegetable oil
2 eggs
½ cup powdered sugar

Chocolate Glaze

½ cup semi-sweet chocolate chips
⅓ cup heavy cream
½ TBSP butter
38 pecan halves

Instructions

Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicon mats, set them aside. In a small bowl measure out the powder sugar and then set it aside for later use.
In a large bowl, mix the dry cake mix, oil, and eggs together until well combined.
Scoop the dough into 1 TBSP portions using a small cookie scoop and roll the dough into balls. Then roll each dough ball in the bowl of powdered sugar, coating them well.
Place the cookies into the preheated oven and bake for 7-9 minutes. Immediately remove the cookies from the baking sheets and let them cool completely on wire racks.
In a microwave safe bowl, heat the heavy cream and butter for 2 minutes. Add the chocolate chips and microwave for 30 additional seconds. Let the mixture sit, then whisk gently until smooth. Let the chocolate glaze cool for about 5 minutes.
Spoon a dollop of glaze onto each cookie. Top with a pecan half and let them cool to set. Serve and enjoy!

Notes

These chocolate 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

What is the expected texture of cake mix cookies?

Cake mix cookies typically have a soft and chewy texture. The addition of eggs and oil contributes to moisture, while the powdered sugar helps create a slightly crisp outer layer.

Are there any variations for crinkle cookies using different types of cake mixes?

Yes, different cake mixes can be used to create variations of crinkle cookies. Red velvet, vanilla, or even lemon cake mixes can be substituted to achieve unique flavors while maintaining a similar texture.

What other frosting pairs well with these chocolate cookies?

Cream cheese frosting, vanilla buttercream, or a glossy ganache complement chocolate pecan crinkle cookies. Each offers a different taste profile that can enhance the rich chocolate flavor.

Do I have to add the chocolate icing to these cookies?

Adding chocolate icing is not mandatory. The cookies can be enjoyed without icing, especially if one prefers a less sweet treat, or with simple dustings of powdered sugar for a lighter option.

For more incredibly cake mix cookies, try these recipes:

Try these Chocolate Stuffed Cake Mix Cookies made easily with minimal ingredients. These delicious treats come together quickly and disappear just as fast!
For soft, sweet, pink cookies try this recipe for Strawberry Cake Mix Cookies. A lovely dessert for Valentine’s Day or any occasion to celebrate all things PINK!
When your chocolate craving strikes, make a batch of our Fudge Walnut Cake Mix Cookies. They are so delicious! Flavor adjacent are these Nutella Crinkle Cookies!
Chocolate and mint flavor go together so well, my point is made with these Mint Chocolate Cake Mix Cookies.
Give this recipe for Chocolate Peanut Butter Cake Mix Cookies a try and you’ll see just how amazing they are. The combination of chocolate and peanut butter is heavenly.
These Cake Mix Rolo Cookies are simple to make and the gooey caramel centers are absolutely decadent!

Chocolate Pecan Crinkle Cookies are made easily using a boxed cake mix and other basic ingredients, to result in a delicious and decadent treat. These cake mix cookies are perfect for sharing with family and friends during the holiday season.

The post CHOCOLATE PECAN CRINKLE COOKIES appeared first on Family Cookie Recipes.

CHOCOLATE GRAHAM CRACKER COOKIES

Nellie — Wed, 01 Oct 2025 17:43:25 +0000

Chocolate Graham Cracker Cookies are soft, chewy, and packed with rich chocolate flavor thanks to the winning combination of cocoa powder and crushed graham crackers. These cookies are simple to make, yet they deliver a uniquely delicious taste that feels nostalgic and comforting — perfect for family gatherings, cookie trays, or an anytime chocolate fix.

Recipe Highlights

Deep chocolate flavor: Cocoa and brown sugar combine for a rich and satisfying bite.
Unique texture: Graham cracker crumbs give the cookies a slightly sandy texture that melts in your mouth.
Easy to make: With simple steps and pantry ingredients, you’ll have cookies ready in under 30 minutes.
Perfect for any occasion: Great for weeknight baking, holiday trays, or sharing with friends.
Kid-approved: Both the flavor and the fun process of crushing graham crackers make this a family-friendly recipe.

Ingredients in Chocolate Graham Cracker Cookies

Butter – Use softened butter at room temperature so it creams smoothly with the sugars and creates a soft cookie texture.
Sugar – White granulated sugar adds sweetness and structure to balance the richness of the cocoa.
Brown sugar – Light brown sugar provides extra depth of flavor and helps keep the cookies chewy.
Egg – One large egg binds the dough together and gives it structure.
Vanilla extract – A must for enhancing the warm flavor of the chocolate and graham crackers.
Graham cracker crumbs – About 8 full sheets of graham crackers, finely crushed, add a unique sweetness and texture.
Cocoa powder – Unsweetened cocoa gives the cookies their rich chocolate flavor.
Flour – All-purpose flour forms the structure of the cookie dough.
Baking soda – Ensures the cookies bake up soft and slightly puffy.
Salt – Balances the sweetness and enhances all the other flavors.

Tips for Making the Best Chocolate Graham Cracker Cookies

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

Don’t overbake: These cookies are meant to be soft and chewy, so keep an eye on them. They may look slightly underdone in the center when you pull them out, but that’s precisely when you should remove them. They’ll continue to firm up as they cool on the baking sheet, giving you the perfect texture.
Crush graham crackers finely: The finer the crumbs, the smoother and more even your cookie dough will be. Use a food processor if you have one, or place the crackers in a sealed zip-top bag and crush them thoroughly with a rolling pin. Larger chunks can create uneven pockets in the dough.
Add mix-ins: If you want to elevate these cookies, fold in chocolate chips for extra gooey richness, mini marshmallows for a s’mores-inspired treat, or chopped pecans or walnuts for a bit of crunch. Each variation brings a new personality to the same base recipe.
Chill the dough if needed: If your butter was extra soft or your kitchen is warm, the dough may feel sticky. Chilling it for 30 minutes will make it easier to handle and will also help the cookies bake up thicker instead of spreading too much.
Double the batch: These cookies freeze beautifully, so consider making a double batch while you’re already in baking mode. Freeze half of them baked for quick treats later, or freeze scoops of raw dough so you can pop a few in the oven anytime you’re craving fresh cookies.

Storage Instructions

Room Temperature: Store cookies in a sealed container for up to 5 days.
Freezer: Freeze baked cookies or unbaked dough balls for up to 2 months. For baked cookies, let them thaw at room temperature. For dough, bake straight from frozen, adding 1–2 minutes to the bake time.

Chocolate Graham Cracker Cookies Recipe

Chocolate Graham Cracker Cookies are soft, chewy and full of rich cocoa flavor with graham cracker crumbs for a unique and delicious treat.

Course Cookies

Cuisine American

Keyword Chocolate Graham Cracker Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 129kcal

Author Jessica & Nellie

Ingredients

¾ cup butter softened to room temperature
½ cup sugar
½ cup brown sugar
1 egg
1 tsp vanilla
1 cup graham cracker crumbs 8 crackers
1/3 cup cocoa
1 ¼ cups flour
½ tsp baking soda
1 tsp salt

Instructions

Preheat the oven: Set your oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
Cream butter and sugars: In a large mixing bowl, beat the butter, white sugar, and brown sugar together for 2–3 minutes until light and fluffy.
Add egg and vanilla: Beat in the egg and vanilla extract for another 2–3 minutes until fully incorporated.
Mix dry ingredients: In a separate bowl, whisk together the graham cracker crumbs, cocoa powder, flour, baking soda, and salt.
Combine wet and dry: Add the dry ingredients to the butter mixture, mixing just until combined. Avoid overmixing so the cookies stay soft.
Scoop the dough: Use a cookie scoop to drop tablespoonfuls of dough onto prepared baking sheets.
Bake and cool: Bake for 9–11 minutes, until the edges are set but the centers are still slightly soft. Let cool on the pan for 5 minutes before transferring to wire racks.

Nutrition

FAQs

How should I store these cookies?
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 2 months.

Can I use different crackers?
Yes, digestive biscuits or even chocolate graham crackers can be used in place of traditional graham crackers for a flavor twist.

What type of cocoa powder works best?
Natural unsweetened cocoa works perfectly, but Dutch-process cocoa can be used for an even deeper chocolate flavor.

Can I make the dough ahead of time?
Definitely! Store the dough in the fridge for up to 2 days or freeze pre-scooped cookie dough balls for up to 2 months.

Do these cookies spread much?
Not too much—thanks to the graham cracker crumbs, the texture is soft and thick rather than thin and crispy.

More delicious graham cracker cookie recipes:

With just four ingredients — graham crackers, condensed milk, chocolate chips, and coconut —Graham Cracker Coconut Cookies are a quick, chewy, and delightful treat.
Soft and chewy Graham Cracker S’mores Cookies combine graham crumbs, marshmallows, and chocolate chips in every bite.
Easy Raspberry Cheesecake Cookies feature a graham cracker base topped with cream cheese filling and a dollop of raspberry pie filling.
Chilled and topped with a chocolate kiss, No-Bake Peanut Butter Blossoms combine graham crackers, peanut butter, powdered sugar, and butter for a simple yet indulgent dessert.
Key Lime Cookies pack everything you love about key lime pie into buttery sugar cookies with a creamy lime filling and a swirl of whipped cream.

Chocolate Graham Cracker Cookies combine crushed graham crackers, cocoa, and pantry staples to create chewy, chocolatey cookies with a nostalgic flavor twist. They’re simple, delicious, and perfect for any occasion.

The post CHOCOLATE GRAHAM CRACKER COOKIES appeared first on Family Cookie Recipes.