Easy Cookie Recipes Archives - Family Cookie Recipes

GLAZED MANDARIN ORANGE COOKIES

Nellie — Wed, 25 Feb 2026 18:48:16 +0000

Glazed Mandarin Orange Cookies are soft, citrusy cookies made with canned mandarin oranges and finished with a simple orange glaze for extra flavor. This easy cookie recipe uses basic pantry ingredients and delivers bright orange flavor without being overpowering.

Why You’ll Love These Glazed Mandarin Orange Cookies

Perfect for citrus lovers: If you enjoy orange-flavored desserts, these cookies deliver a bright, fresh flavor in an easy homemade cookie.
Made with canned mandarin oranges: Using canned mandarins keeps this recipe easy and consistent, while adding moisture and real citrus flavor to every bite.
Soft, tender cookie texture: These cookies bake up soft and slightly cakey, making them perfect for glazing and stacking without drying out.
Simple orange glaze: The glaze is made with powdered sugar, orange extract, and reserved mandarin juice, adding sweetness and extra citrus flavor without complicating the recipe.
Quick and easy cookie recipe: From start to finish, these cookies come together fast, making them great for weeknight baking, parties, or last-minute desserts.

Ingredients in Mandarin Orange Cookies

Butter – You will need 1/2 cup (1 stick) of butter, softened to room temperature. Real butter definitely works best!
Sugar – You will need 1/2 cup of granulated sugar for the cookie recipe.
Brown Sugar – For best results, make sure your brown sugar is fresh.
Egg – Just one large egg helps to bind all of the other ingredients together.
Orange extract – Orange extract is pretty strong, so be careful not to use too much! One teaspoon will provide a subtle orange flavor, so if you want it to be a little stronger, you may want to use closer to two.
Baking soda – A teaspoon of baking soda acts as the leavening agent, so make sure it isn’t old or expired.
Salt – Just a half teaspoon of salt helps to bring out all of the other flavors in the cookies.
Flour – All-purpose flour works best in the recipe, but you can use a gluten-free substitute if needed.
Mandarin oranges – You will need an 11-ounce can of mandarin oranges. Use a strainer to strain out all of the liquid from the can, but make sure to reserve at least some of the juice to help make the glaze. Once the mandarin oranges are drained, you can put them on a plate or cutting board and mash them up with the back of a fork. Do not re-drain the oranges after mashing.
Powdered sugar – A cup of powdered sugar provides the base for the glaze.
Orange extract – A half teaspoon of orange extract kicks up the orange flavor quite a bit!
Reserved juice from mandarin oranges – You will need about 2-3 tablespoons of the reserved mandarin orange juice to provide the rest of the liquid for the glaze. Add as much as you’d like to bring the glaze to your desired consistency.

Tips and Tricks

Glaze after cooling: This prevents the glaze from melting and running off the cookies.
Do not melt the butter: Softened butter is essential for proper creaming and cookie texture.
Drain mandarins well before mashing: Excess liquid can affect the dough consistency.
Do not overmix after adding the fruit: Mixing just until combined keeps the cookies soft.
Do not overbake: Cookies may look slightly underdone but will set as they cool.

Storage Instructions

Room temperature: Store cookies in an airtight container for up to 3–4 days.
Refrigerator: Not recommended, as refrigeration can dry out the cookies.
Freezing (unfrosted): Freeze baked cookies without glaze for up to 3 months.
Freezing (glazed): Possible, but the best texture is achieved by glazing after thawing.

Glazed Mandarin Orange Cookies Recipe

Glazed Mandarin Orange Cookies made with canned mandarin oranges and topped with a simple orange glaze. Simple cookie recipe with lots of orange flavor!

Course Cookies

Cuisine American

Keyword Glazed Mandarin Orange Cookies

Prep Time 10

Cook Time 8

Servings cookies

Calories 95kcal

Author Jessica & Nellie

Ingredients

½ cup butter softened
½ cup light brown sugar
½ cup sugar
1 egg
1-2 tsp orange extract
1 teaspoon baking soda
½ teaspoon salt
2 ½ cups flour
1 can 11 oz mandarin oranges, drained (reserve the juice)

Glaze

1 cup powdered sugar
½ tsp orange extract
2-3 Tbsp reserved juice from mandarin oranges

Instructions

Preheat oven to 350°.
In a large bowl, cream the butter with the sugars for about 2-3 minutes. Add the egg and orange extract and beat for another 1-2 minutes. (One teaspoon of orange extract yields a fairly subtle orange flavor in the cookies, so if you want more orange flavor, go ahead and add a little more.)
Add the flour, baking soda and salt and mix until well combined.
Once the mandarin oranges are drained, place them on a plate and mash them with a fork. Don’t re-drain the oranges, and then add them to the dough. Mix just until combined.
Use a cookie scoop to scoop the dough onto cookie sheets that have been lined with parchment paper or silicone baking mats.
Bake cookies for 8-9 minutes. Allow the cookies to cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
To make the glaze, mix the powdered sugar, orange extract and about 2 tablespoons of reserved mandarin orange juice together. Add more juice as needed to achieve the desired consistency. Spoon or drizzle about 1 teaspoon of glaze onto each cookie.

Nutrition

FAQs

Can I use fresh oranges instead of canned mandarin oranges?
Canned mandarin oranges work best for consistent moisture and flavor, but fresh oranges can be used if finely chopped and well-drained.

How strong is the orange flavor?
The flavor is bright but balanced. You can increase the orange extract slightly if you prefer a stronger citrus taste.

Why are my cookies too soft or sticky?
This can happen if the mandarins weren’t drained well enough or if the cookies were underbaked. Let them cool completely before glazing.

Can I make the dough ahead of time?
Yes. The dough can be refrigerated for up to 24 hours before baking.

Do these cookies freeze well?
Yes. Freeze the cookies without glaze, then thaw and glaze before serving for best results.

CAN I FREEZE GLAZED COOKIES?

Yes, these cookies freeze wonderfully, but I think the freezing process works much better if you freeze the cookies without the glaze. Simply place the cookies into an airtight container and freeze for up to three months. Let the cookies thaw on the counter before eating so that they are softer enough to bite into. This only takes a few minutes for a single cookie or two. When the cookies are thawed, you can easily mix up some glaze and put it on top.

More delicious orange cookie recipes to try:

Chocolate Orange Pinwheel Cookies are soft, buttery slice-and-bake cookies with a rich chocolate filling and bright orange flavor, creating a beautiful swirl that’s perfect for holiday cookie trays and special occasions.
With a chewy orange cookie base and a rich chocolate topping, Fudge Topped Orange Cookies deliver the classic chocolate-orange flavor combination in every bite.
Baked with orange juice concentrate in both the dough and frosting, Frosted Orange Juice Cookies are soft, citrus-forward treats with bold orange flavor throughout.
Perfect for afternoon tea or everyday baking, Orange Shortbread Cookies are crisp, buttery cookies with a light citrus flavor that brightens any moment.
Made extra soft with sour cream and vanilla pudding mix, Orange Creamsicle Cookies combine orange extract and white chocolate chips for a nostalgic creamsicle-inspired flavor.

These Glazed Mandarin Orange Cookies are an easy homemade cookie recipe made with canned mandarin oranges and a simple orange glaze, perfect for citrus lovers.

The post GLAZED MANDARIN ORANGE COOKIES appeared first on Family Cookie Recipes.

STRAWBERRY LEMONADE CAKE MIX COOKIES

Nellie — Wed, 04 Feb 2026 21:02:23 +0000

Strawberry Lemonade Cake Mix Cookies are soft, crinkly cookies made with a lemon cake mix and freeze-dried strawberries for the perfect balance of tart and sweet. With just five simple ingredients, these cookies come together fast and are an easy option for spring, summer, or anytime you want a bright, fruity dessert.

Recipe Highlights

Easy to customize. Swap the freeze-dried strawberries for raspberries or blueberries to change up the flavor.
Only 5 ingredients. No complicated steps or long ingredient list—just mix, scoop, and bake.
Soft, crinkle-style cookies. Rolling the dough in powdered sugar creates that classic cracked top as they bake.
Bright, fresh flavor. Lemon and strawberry balance each other perfectly without being overly sweet.

Ingredients You’ll Need

Powdered sugar: Coats the dough balls and creates the signature crinkle finish once baked.
Lemon cake mix: Acts as the base of the cookies, providing lemon flavor and structure without extra measuring.
Freeze-dried strawberries: Add concentrated strawberry flavor without extra moisture; crushing them creates both flavor and color.
Eggs: Bind the dough together and help create a soft, chewy texture.
Oil: Keeps the cookies tender; vegetable, canola, coconut oil, or melted butter all work well.

Tips for Perfect Cake Mix Crinkle Cookies

Cake mix cookies are simple, but a few small details make a big difference.

Slightly underbake. The cookies will finish setting on the baking sheet as they cool.
Preheat the oven fully so the cookies bake evenly and crinkle properly.
Use a cookie scoop for evenly sized cookies that bake at the same rate.
Don’t overmix after adding the strawberries or the dough will turn completely pink.
Pack on the powdered sugar. A heavy coating helps create those beautiful cracks.

Storage & Freezing

How long do these cookies last?

Once cooled, store cookies in an airtight container at room temperature for 3–4 days. Adding a slice of bread to the container helps keep them soft longer.

Can you freeze cake mix cookies?

Yes, these cookies freeze very well. Place cooled cookies in an airtight container and freeze for up to 3 months. Thaw at room temperature before serving.

Strawberry Lemonade Cake Mix Cookies

Strawberry Lemonade Cake Mix Cookies made with a lemon cake mix and freeze dried strawberries. Only 5 ingredients to make these soft crinkle cookies that are the perfect balance of tart and sweet.

Course Cookies

Cuisine American

Keyword Strawberry Lemonade Cake Mix Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 117kcal

Author Jessica & Nellie

Ingredients

15.25 oz lemon cake mix
1 oz freeze dried strawberries
2 large eggs
½ cup canola or vegetable oil
½ cup powdered sugar

Instructions

Preheat your oven to 350°.
Line two cookie sheets with parchment paper or silicone baking mats.
In a large bowl mix together the cake mix, oil, and eggs.
In a separate bowl, crush the freeze dried strawberries. You want to have some chunks and some will become a powder.
Carefully fold the crushed strawberries into the cookie dough, don’t overmix or the dough will become completely pink.
Using a cookie scoop or a spoon, scoop all of the dough into approx 1.5”-2” balls.
Place the powdered sure into a bowl. Roll each of the dough balls in the powdered sugar. Try to get as much powdered sugar onto the ball as possible.
Place each of the powdered balls onto your prepared cookie sheets, leaving a couple inches between each.
Place the cookies in the preheated oven, and bake them for 8-10 minutes rotating the pans halfway through.
Remove the cookies when they are done baking and let cool on the trays.
Serve or store in an airtight container once completely cooled.

Nutrition

Frequently Asked Questions

Can I use a different fruit?

Absolutely. Freeze-dried raspberries or blueberries work beautifully and pair well with lemon.

Can I skip the powdered sugar?

You can, but the cookies won’t have the classic crinkle look or texture. The powdered sugar adds both visual appeal and flavor.

Can I use butter instead of oil?

Yes. Substitute ½ cup melted butter for the oil if preferred.

Love cake mix cookies? Here are our favorite cake mix cookie recipes!

With just four ingredients, Cake Mix Jello Cookies are perfectly festive, flavorful, and easy to customize using your favorite Jello flavors for fun, fruity cookies everyone loves.
Lemon Cake Mix Cool Whip Cookies are soft, lemony cookies made with only three ingredients—cake mix, Cool Whip, and an egg—for a quick and delicious treat.
Strawberries and Cream Cake Mix Cookies are thick, bakery-style cookies made with vanilla cake mix, cream cheese, white chocolate chips, and swirls of strawberry jam for rich strawberry flavor in every bite.
Strawberry Cake Mix Cookies come together with simple ingredients for a soft, chewy cookie studded with pink candies, making them perfect for Valentine’s Day.
Cake Mix Lemon Oreo Cookies are an easy dessert made with a few ingredients and filled with a creamy lemon cream cheese center for an extra-special twist.

Strawberry Lemonade Cake Mix Cookies made with a lemon cake mix and freeze-dried strawberries. Only 5 ingredients to make these soft crinkle cookies that are the perfect balance of tart and sweet.

The post STRAWBERRY LEMONADE CAKE MIX COOKIES appeared first on Family Cookie Recipes.

STRAWBERRY CAKE MIX COOKIES

Jessica — Mon, 02 Feb 2026 22:31:07 +0000

Strawberry Cake Mix Cookies made with just a cake mix, eggs, butter & pink candies for a soft, chewy cookie with fantastic flavor; perfect for Valentine’s Day!

This cake mix cookie recipe is simple, delicious, and perfect for so many occasions. I like to keep a variety of cake mixes on hand—strawberry is one of my kids’ favorites—and I especially love making these around Valentine’s Day as a fun treat to share at school. Adding pink, white, and red chocolate candies makes them extra festive and fun.

Strawberry Cake Mix Cookies Ingredients

Cake mix: Use one 15.25-oz box Strawberry Cake Mix. I am partial to any super moist cake mix, but whatever you prefer will work. you can also add ½ tsp strawberry emulsion… it adds more strawberry flavor

Eggs: You will need 2 eggs to help bind ingredients together.

Butter: Add melted butter to soften the dough and lend to chewy cookies. Alternately, you can use vegetable oil, light olive oil or coconut oil.

Chocolate chips: For extra chocolatey goodness add white chocolate chips to the dough. The recipe calls for 1 ½ cups white chocolate chips, but I like to use half white chocolate chips and half M&M candies for a fun pop of color.

Tips for Successful Cake Mix Cookies

Here are a few things to know about making cake mix cookies:

You can use vegetable oil in the dough instead of butter. I actually think I like the cookies with oil better, which makes sense being as it’s 100% fat, instead of having some water content as butter does.
The dough will be thick… and as it sits, it will get thicker! It’s fine, just scoop it out and onto the pan. You can wet your fingers just slightly and pat down any rough edges of the cookies… or just leave them and they’ll round out as they’re baked.
Don’t skip the step to top your cookies with more M&M’s, chocolate chips, etc. It makes them look so pretty!

Strawberry Cake Mix Cookies

These Strawberry Cake Mix Cookies use just four simple ingredients—cake mix, eggs, butter, and white chocolate chips. They’re soft, sweet, and packed with strawberry flavor in every easy bite!

Course Cookies, Dessert

Cuisine American

Keyword cake mix cookies, Strawberry Cake Mix Cookies

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 103kcal

Author Jessica & Nellie

Ingredients

15.25 oz box strawberry cake mix
2 eggs
⅓ cup melted butter or vegetable oil
1 ½ cups white chocolate chips you can also use M&M candies.
½ tsp strawberry emulsion or extract (optional)

Instructions

Preheat oven to 350°F. Line two cookie sheets with parchment paper, set them aside.
Combine cake mix and eggs in a medium mixing bowl. Add the melted butter (or oil, for softer cookies!) and strawberry emulsion. Mix well.
Fold in the white chocolate chips/candies and stir to combine. I prefer to stir the candy in by hand so that they don't get crushed.
Use a medium 1.5 TBSP cookie scoop to measure out dough and place on the cookie sheets. Top with a few more chocolate candies!
Bake for 8-10 minutes. Once they are done, remove from oven and let them rest for another 3-5 minutes on the hot cookie sheet. Transfer to baking racks to cool completely. Enjoy!

Notes

These strawberry 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

How do I store my cookies to keep them fresh longer?

When stored properly cookies can stay fresh for 1-2 weeks. If you have a favorite cookie jar with an air tight container that would be great. I also was taught a trick by my mother-in-law that has been a game changer. I add a piece of bread to my cookie container, the moisture from the bread keep the cookies moist a bit longer. I know, it sounds crazy but I promise it works!

Can I use different flavor cake mix for this recipe?

You sure can! My family and I are partial to strawberry cake, but you can switch up the cake flavor based on your tastes. Also, you can switch up the cake flavor and turn these cookies into several different holiday cookies. Do a white cake and add red/white/blue candies and you’ve got a festive 4th of July treat. The sky is the limit!

How do I stop my cookies from spreading so much?

This is a common cookie problem, but totally fixable! If you have a silicone baking mat that would be a perfect solution. This type of baking mat grips the bottom of the cookie dough and prevents them from spreading too much. You also can use parchment paper, one of our tips above, this will also help prevent the cookies from spreading.

Enjoy a few of our other favorite cookie recipes here:

Made with pudding mix and white chocolate chips, Banana Pudding Cookies are a fun and delicious twist on a classic favorite.
These Cherry Chocolate Chip Cookies are soft, chewy, and bursting with sweet cherry flavor in every bite. With bits of maraschino cherries and rich chocolate chips, they’re a fun twist on the classic cookie you’ll want to bake right away.
Raspberry Meltaway Cookies truly melt in your mouth, thanks to a soft dough made with cornstarch and powdered sugar. Topped with a simple almond glaze swirled with raspberry jam, they’re as beautiful as they are delicious.
Our recipe for Frosted Strawberry Cookies are made with fresh strawberries for a bright, irresistible flavor. Topped with a luscious strawberry buttercream you’ll absolutely love.
Made with fresh blackberries and a hint of lemon for a bright, fruity flavor. These Blackberry Cookies are simple to make and perfect for any occasion.

Strawberry Cake Mix Cookies come together with just four simple ingredients—cake mix, eggs, butter, and white chocolate chips. Soft, sweet, and full of strawberry flavor, they’re an easy treat everyone will love!

The post STRAWBERRY CAKE MIX COOKIES appeared first on Family Cookie Recipes.

PUMPKIN MERINGUE COOKIES

Nellie — Wed, 08 Oct 2025 15:15:24 +0000

Pumpkin Meringues are light, crisp, melt-in-your-mouth cookies with a sweet pumpkin flavor and festive orange color. These adorable treats look like mini pumpkins and make the perfect fall dessert for parties, cookie trays, or Thanksgiving tables!

Recipe Highlights

Light & airy: Each cookie is crisp on the outside with a delicate, cloud-like center.
Perfectly pumpkin: Subtle pumpkin flavor adds a cozy fall twist without being overpowering.
Easy to make: Just a few ingredients and a mixer are all you need—no fancy techniques required.
Festive & fun: The orange color and cute shape make them perfect for fall gatherings or gift boxes.
Naturally gluten-free: Made without flour, these meringues are light, sweet, and allergy-friendly.

What Are Pumpkin Meringues?

If you’ve never made meringues before, think of them as crisp, airy cookies made from whipped egg whites and sugar. When baked low and slow, they dry out rather than brown, leaving you with a cookie that’s crisp, sweet, and almost weightless.

These Pumpkin Meringues take the classic recipe and give it a seasonal spin—lightly flavored with vanilla or pumpkin extract and tinted orange to look like tiny pumpkins. They’re so charming you’ll want to make them all season long, and they taste like sweet pumpkin pie air!

Ingredients in Pumpkin Meringues

Egg whites – The star of the show! Whip to stiff peaks for the signature meringue texture. Make sure there’s no trace of yolk.
Cream of tartar – Helps stabilize the egg whites so they hold their shape.
Salt – A tiny bit balances the sweetness and enhances flavor.
Vanilla extract or pumpkin flavoring – Adds that warm, cozy flavor that makes these meringues irresistible.
Sugar – Gradually added to the egg whites to create glossy, stable peaks.
Orange gel food coloring – Gives the meringues their fun, pumpkin-like hue. Avoid liquid coloring—it can deflate the mixture.

Tips & Tricks for Perfect Meringues

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

Keep the bowl completely clean. Any trace of grease or yolk will prevent the egg whites from whipping up properly. Wipe the bowl and beaters with vinegar or lemon juice before starting to ensure they’re spotless.
Add the sugar gradually. Dumping it in too quickly can deflate the meringue and make it gritty. Slow and steady is key—adding one tablespoon at a time helps dissolve the sugar completely for a smooth texture.
Use gel food coloring only. Liquid food coloring adds moisture and can cause the meringues to collapse. Gel or powder color gives bright results without affecting texture.
Don’t open the oven door. Meringues need a consistent, low temperature to dry out. Opening the door releases heat and humidity, which can make them sticky or cause cracks.
Pipe evenly for best results. Try to keep each meringue the same size so they bake uniformly. If you want them to look like pumpkins, pipe them in a slightly squat shape using a large closed star tip and use a small green sprinkle or chocolate stem once cooled.
Let them cool completely in the oven. This slow cooling process prevents cracks and gives them that signature light, crisp bite.

Storage Instructions

Room Temperature: Store in an airtight container for up to 1 week. Keep them in a cool, dry place—moisture is the enemy of crisp meringues.
Freezer: You can freeze meringues for up to 2 months. Store in a sealed container with parchment between layers. Thaw at room temperature before serving; don’t refrigerate, as humidity softens them.

Pumpkin Meringues Recipe

Pumpkin Meringues are light, crisp cookies flavored with pumpkin and tinted orange— easy, festive, and perfect for fall dessert trays!

Course Cookies

Cuisine American

Keyword Pumpkin Meringues

Prep Time 20

Cook Time 1

Servings cookies

Calories 25kcal

Author Jessica & Nellie

Equipment

large closed star piping tip

Ingredients

½ cup egg whites no trace of yolk
1 tsp cream of tartar
¼ tsp salt
1 tsp pumpkin flavoring or vanilla extract
1 ½ cup sugar
Orange gel food coloring

Instructions

Preheat the oven: Set to 250°F and line two baking sheets with parchment paper.
Start the meringue: In the bowl of a stand mixer, combine egg whites and cream of tartar. Mix on medium speed for about a minute until frothy and bubbly.
Add sugar slowly: Add sugar one tablespoon at a time, letting the mixer run for 30–60 seconds between each addition. Don’t rush this step—it helps create a smooth, glossy texture.
Whip to stiff peaks: Continue mixing for about 10 minutes until the mixture forms stiff, shiny peaks that hold their shape.
Add color & flavor: Mix in vanilla or pumpkin flavoring and a few drops of orange gel food coloring. Scrape down the sides to fully incorporate.
Pipe the meringues: Transfer the mixture to a piping bag fitted with a large closed star tip. Pipe mound-shaped cookies onto the prepared baking sheets—about the size of a ping pong ball.
Bake & cool: Bake for 1 hour, then turn off the oven. Leave the meringues inside for another hour to cool slowly without opening the door. This helps them dry completely and stay crisp.

Nutrition

FAQs

Why did my meringues crack or flatten? Usually it’s from overmixing or baking at too high a temperature. Keep your oven low and steady, and make sure to let them cool gradually in the oven.
Can I use liquid food coloring? It’s best not to—liquid coloring adds moisture and can ruin the texture. Gel or powdered coloring gives better control and vibrant results.
What’s the best way to get stiff peaks? Make sure your mixing bowl and beaters are completely clean, and that the egg whites are at room temperature before whipping.
Can I flavor these with something else? Absolutely! Try maple extract, almond extract, or a hint of cinnamon for a fall-inspired twist.
Can I make these ahead of time for a party? Yes! Meringues are great make-ahead treats since they last up to a week at room temperature. Just store them airtight to keep them crisp.

More delicious pumpkin cookie recipes to try:

Rolled in cinnamon and sugar, Pumpkin Snickerdoodles are soft, chewy cookies packed with pumpkin flavor—one of the best fall desserts!
Full of pumpkin flavor and oats, No-Bake Pumpkin Cookies come together in minutes without ever turning on the oven.
Soft, chewy, and topped with a sweet cinnamon sugar icing, Glazed Pumpkin Oatmeal Cookies are the perfect fall treat.
Bursting with pumpkin and warm ginger spice, Soft Pumpkin Gingersnap Cookies are simple to make and loved for their chewy texture.
Pumpkin Oatmeal Chocolate Chip Cookies are moist, flavorful cookies loaded with pumpkin, oats, and melty chocolate chips.

These Pumpkin Meringues are crisp, light, and perfectly pumpkin-flavored — an easy, elegant way to add a festive touch to any fall dessert table.

The post PUMPKIN MERINGUE COOKIES appeared first on Family Cookie Recipes.

GRAHAM CRACKER COCONUT COOKIES

Nellie — Wed, 17 Sep 2025 19:52:55 +0000

Graham Cracker Coconut Cookies are a simple and chewy cookie made with just four ingredients: graham crackers, condensed milk, chocolate chips, and coconut. These cookies come together quickly and deliver the perfect balance of sweetness, chewiness, and chocolatey goodness.

Recipe Highlights

Only 4 ingredients: Graham crackers, condensed milk, chocolate chips, and coconut—so simple, but the flavors work beautifully together.
Perfect texture: Soft and chewy in the center, lightly crisped coconut on the outside, and melty chocolate in every bite.
Quick and easy: No mixer needed, just a bowl and spoon—you’ll have cookies ready for the oven in minutes.
Customizable: Swap in dark, milk, or even butterscotch chips for a fun twist, or add a sprinkle of sea salt for balance.
Great for any occasion: Bake them for parties, lunchbox treats, or just a cozy weeknight dessert—you can’t go wrong.

Ingredients in Graham Cracker Coconut Cookies

Graham crackers – You’ll need about 24–26 full sheets to make 3–3 ½ cups of crumbs. Crushing them finely ensures the cookies hold together well.
Sweetened condensed milk – This binds everything together and gives the cookies their chewy, moist texture.
Chocolate chips – Semi-sweet chips balance the sweetness, but you can experiment with dark or milk chocolate depending on your taste.
Shredded coconut – Rolling the cookies in unsweetened shredded coconut adds both flavor and a crunchy outer layer.

Helpful Tips for Success

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

Crush the graham crackers well: A food processor works best, but you can also use a rolling pin and zip-top bag. Fine crumbs will help the cookies hold together.
Watch the oven closely: Since these cookies are coated in coconut, they can go from golden to burnt quickly. Start checking them at 9 minutes.
Customize the chocolate: Dark chocolate chips add richness, while milk chocolate makes them extra sweet. You can even use butterscotch chips for a twist.
Scoop evenly: Using a cookie scoop ensures uniform cookies that bake evenly.
Chill the dough (optional): If the mixture feels too sticky, chill it for 15–20 minutes before shaping.

Storage Instructions

At room temperature: Store in an airtight container for up to 4 days.
Refrigerator: Keep in the fridge for up to a week; they’ll be a little firmer but still delicious.
Freezer: Freeze baked cookies in a sealed container or freezer bag for up to 2 months. Thaw at room temperature or pop them in the microwave for 10 seconds before serving.

Graham Cracker Coconut Cookies Recipe

Graham Cracker Coconut Cookies are chewy, chocolatey, and simple to make with just 4 ingredients. Easy cookie recipe that everyone will love!

Course Cookies

Cuisine American

Keyword Graham Cracker Coconut Cookies

Prep Time 5

Cook Time 10

Servings cookies

Calories 191kcal

Author Jessica & Nellie

Ingredients

3-3 ½ cups crushed graham crackers about 24-26 full sheet graham crackers
14 oz sweetened condensed milk
1 cup semi-sweet chocolate chips
1 ½ cups unsweetened shredded coconut

Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper for easy cleanup.
Mix the dough: In a large bowl, combine crushed graham crackers, sweetened condensed milk, and chocolate chips. Start with 3 cups of graham cracker crumbs, adding up to ½ cup more if the dough feels too sticky.
Shape the cookies: Use a tablespoon-sized cookie scoop to portion out the dough. Roll each portion into a ball with your hands.
Coat in coconut: Roll each ball in shredded coconut until fully covered.
Flatten and bake: Place cookies on the baking sheet, gently flatten each one, and bake for 10–11 minutes. The edges should be lightly golden.
Cool and serve: Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutrition

FAQs

Can I use sweetened coconut instead?

Yes! If you only have sweetened shredded coconut, you can use it—the cookies will just turn out sweeter. To balance, you might want to use dark chocolate chips instead of semi-sweet.

Can I make Graham Cracker Coconut Cookies without chocolate?

Absolutely. If you want a lighter cookie, simply leave out the chocolate chips. You’ll still have a chewy, coconutty treat that tastes wonderful on its own.

Do I need to grease the pan if I use parchment?

Nope! Parchment paper works perfectly to prevent sticking and makes cleanup easy. If you don’t have parchment, lightly greasing the pan with non-stick spray works too.

Can I make the cookies bigger or smaller?

Yes, these are flexible. For mini cookies, use a teaspoon of dough and bake for 7–8 minutes. For larger cookies, use 2 tablespoons of dough and bake for 12–13 minutes. Adjust baking time accordingly.

More delicious graham cracker cookie recipes to try:

Key Lime Cookies are buttery sugar cookies topped with a creamy key lime filling and freshly whipped cream.
With a graham cracker cookie base, cream cheese topping, and sweet raspberry filling, Easy Raspberry Cheesecake Cookies are the perfect treat for cheesecake fans.
No-Bake Peanut Butter Blossoms come together with graham crackers, butter, peanut butter, and a chocolate kiss on top for a quick and irresistible dessert.
A chewy cookie base filled with melty chocolate and gooey marshmallows makes Chocolate Chip S’mores Cookies an easy and delicious twist on the classic summer sweet.

Whether you’re baking for a special occasion or just want a quick and satisfying homemade treat, Graham Cracker Coconut Cookies are the perfect sweet bite to share with family and friends.

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

TWIX COOKIE BITES

Jessica — Mon, 14 Jul 2025 20:45:32 +0000

Twix Cookie Bites made easy with Nilla wafer cookies, Rolo chocolates and almond bark! No-bake chocolate caramel cookies with classic Twix flavor.

We love these simple, bite-sized treats! The Rolos give them the fantastic chewy caramel middle, and adding in the Nilla wafers, all dipped in chocolate completes the Twix crisp.

Highlights of this easy Twix Bites recipe:

You just need 3 ingredients! Mini Nilla Wafers, Rolos and either chocolate bark or semi sweet melting chocolate. That’s it!

Easy and no-fuss! Great simple treats for whipping up in under an hour.

Ingredients Needed for Twix Cookie Bites

All you need is:

~ 70 mini nilla wafer cookies – Make sure you get the MINI Nilla wafers, not the full sized ones

~ 35 unwrapped rolos~ a 7 oz bag is perfect, unless you want extras of course.

~ 24 oz chocolate almond bark. Almond Bark is less expensive but melting chocolate tastes better. You make the choice!

Helpful Tips for Dipping Cookies in Chocolate

What to use~ Almond Bark or Dipping chocolate wafers or even chocolate chips are an option. Cheapest one is the almond bark. Melting chocolate wafers taste so much better (almond bark isn’t really even chocolate!) but they’re probably twice the price. If you opt for chocolate chips, you should add ½ tsp shortening or coconut oil to thin the chocolate a bit and help you dip easier.

Melt slowly. Stir gently. Break up the bark into smaller squares and microwave for 1 minute. Then let the chocolate sit in the microwave for 2 minutes. Stir gently. It will need more time, so microwave for another 45 seconds. Again, let it sit for 2 minutes. Then stir gently again.

Using 2 forks is fine, but if you find yourself dipping treats in chocolate, you might want to get some dipping tools instead. They help you dip treats faster, use less chocolate and overall, the whole process is smoother!

Twix Cookie Bites

Twix Cookie Bites made easy with Nilla wafer cookies, Rolo chocolates and almond bark! No-bake chocolate caramel cookies with classic Twix flavor.

Course Cookies, Dessert

Cuisine American

Keyword Twix Cookie Bites

Prep Time 15

Cook Time 1

Chill Time 20

Total Time 36

Servings

Calories 195kcal

Author Jessica & Nellie

Ingredients

70 mini nilla wafer cookies
35 unwrapped Rolos
24 oz chocolate almond bark

Instructions

Preheat the oven to 300°F and line a large baking sheet with parchment paper. Place 35 nilla wafers on the sheet pan in lines. Place a rolo on top of each cookie right in the middle.
Place in the oven for exactly 1 minute and 30 seconds. Take out the oven and place a nilla wafer on top of the rolos, gently pressing the cookie down.
Place in the refrigerator for 45 minutes.
Melt the almond bark in a microwave safe bowl for 1 minute. Stir gently and heat another 30-45 seconds, until smooth.
Place one of the rolo cookies into the chocolate and flip around using two forks, until all sides are coated in chocolate. Lift up and lightly tap so excess chocolate falls off.
Place back on the parchment lined baking sheet. Repeat until all of them are coated. Once hardened (about 5 minutes or less to harden) take a spoon and drizzle melted over top of each one. Enjoy!

Notes

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

Cookies can be frozen for up to 1 month.

Nutrition

Storing Cookie Bites

You can store these cookie bites in an airtight container on the countertop for about a week.

Cookies can be frozen for up to 1 month. Again, just be sure they’re enclosed in an airtight container.

More Chocolate Caramel Cookies

If you love Twix like we do, you’ll want to check out these Twix Cookie Cups, which are shortbread cups filled with melted caramel and chocolate. Don’t miss this Christmas Tree Twix cookie version!

Caramel Brownie Cookies start with a cake mix and are stuffed with soft caramels.

These Stuffed Rolo Cookies are sugar cookies stuffed with the classic chocolate caramels. This chocolate version is super similar, only they’re made with a chocolate cake mix!

Our Twix Cookie Bars are made with a baked layer of shortbread cookie, topped with caramels, then chocolate. Check out that gooey caramel!

The post TWIX COOKIE BITES appeared first on Family Cookie Recipes.

SALTED CARAMEL WHITE CHOCOLATE CHIP COOKIES

Nellie — Wed, 09 Jul 2025 15:37:44 +0000

Salted Caramel White Chocolate Chip Cookies are made with caramel chips, white chocolate chips, brown sugar, butter, and a sprinkle of sea salt for a warm, chewy cookie with the perfect salty-sweet balance. They bake up with crisp edges, gooey centers, and pools of melty caramel and white chocolate—ideal for dessert trays, gifting, or satisfying a cookie craving on any day.

Recipe Highlights

Soft and chewy: These cookies bake up with perfectly crisp edges while staying soft and gooey in the center, thanks to the balance of butter, sugars, and a quick chill. Every bite is packed with pools of melty caramel and white chocolate, making them feel like a bakery treat you can easily make at home.
Sweet and salty: The sprinkle of flaky sea salt on top brings out the rich caramel flavor and balances the sweetness of the white chocolate. This simple addition elevates each cookie, making them taste more complex while still being incredibly approachable to bake.
Easy to make: With straightforward ingredients you likely have on hand and minimal prep time, these cookies come together without fuss. Chilling the dough for a short time helps control spreading and ensures thick, chewy cookies that still have those soft centers you love.
Perfect for sharing: Whether you’re making these cookies for a bake sale, adding them to a dessert tray, or dropping off a batch to a friend, they hold up well and stay soft for days. They also freeze beautifully, making them a convenient make-ahead treat for busy seasons.
Customizable: You can swap out the caramel chips for butterscotch chips if you want a slightly different flavor profile or add chopped pecans for extra crunch and a nutty contrast to the sweet, creamy white chocolate. You can even drizzle melted chocolate over the tops for a bakery-style finish.

Ingredients in Salted Caramel White Chocolate Chip Cookies

Here’s what you’ll need for these cookies:

All-purpose flour: Provides structure while keeping cookies tender.
Baking powder & baking soda: Help the cookies rise and spread perfectly.
Sea salt: Balances sweetness and highlights the caramel flavor.
Unsalted butter: Adds rich flavor and creates a soft, chewy texture.
Brown sugar & granulated sugar: Sweeten the cookies with caramel undertones from the brown sugar.
Egg: Binds ingredients and adds moisture.
Vanilla extract: Adds warmth and enhances the cookie’s flavor.
Caramel chips: Create sweet caramel pockets throughout the cookies.
White chocolate chips: Add creamy sweetness that pairs perfectly with caramel.
Extra sea salt: For sprinkling on warm cookies for a pop of flavor.

Helpful Tips

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

Chill the dough: Refrigerating the dough for 10–15 minutes before baking helps control spreading, resulting in thick, chewy centers with crisp edges. It also deepens the flavors for a richer cookie.
Use parchment paper: This prevents sticking, promotes even baking, and makes cleanup a breeze, especially helpful when baking multiple batches during the holidays or for gatherings.
Don’t overmix: Mix the dry ingredients into the wet until just combined to keep the cookies soft and tender. Overmixing can lead to tough cookies by activating too much gluten.
Salt while warm: Sprinkle flaky sea salt on the cookies as soon as they come out of the oven so it adheres well. The salt enhances the caramel flavor and balances the sweetness from the white chocolate.
Check for doneness: Bake until the edges are lightly golden but the centers still look slightly soft. The cookies will continue to set on the baking sheet as they cool, resulting in a perfectly chewy texture.

Storage Instructions

Store cooled cookies in an airtight container at room temperature for up to 4–5 days.
To freeze, place cookies in a freezer-safe bag or container for up to 2 months. Thaw at room temperature before serving.

Salted Caramel White Chocolate Chip Cookie Recipe

Salted Caramel White Chocolate Chip Cookies are soft, chewy, and sweet-salty. An easy, crowd-pleasing cookie for any dessert craving.

Course Cookies, Dessert

Cuisine American

Keyword Salted Caramel White Chocolate Chip Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 157kcal

Author Jessica & Nellie

Ingredients

1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
½ cup unsalted butter softened
½ cup brown sugar packed
⅓ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ cup caramel chips
¾ cup white chocolate chips
Extra sea salt for garnish optional

Instructions

Preheat and prep: Preheat oven to 350°F and line a baking sheet with parchment paper.
Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and sea salt.
Cream butter and sugars: Using a hand mixer, beat butter, brown sugar, and granulated sugar until combined.
Add egg and vanilla: Mix until fully incorporated.
Combine: Gradually add dry ingredients, mixing until just combined.
Add chips: Fold in caramel and white chocolate chips.
Scoop and chill: Scoop dough onto prepared sheet, spacing 1–1½ inches apart, and chill for 10–15 minutes.
Bake: Bake for 8–10 minutes, until edges are lightly golden.
Salt and cool: Sprinkle with sea salt while warm. Cool on the sheet for 5–6 minutes before transferring to a wire rack.

Nutrition

FAQs

Can I skip the chilling step?
You can, but chilling the dough for at least 10–15 minutes helps prevent the cookies from spreading too thin in the oven. This quick step keeps the cookies thick and chewy while still allowing the edges to crisp up nicely. If you prefer thinner, crispier cookies, you can skip the chill, but keep an eye on the baking time as they may cook faster.

Can I use salted butter instead of unsalted?
Yes, you can use salted butter if that’s what you have on hand. Just be sure to reduce the added sea salt in the dough by about half to prevent the cookies from becoming overly salty. You can still add a light sprinkle of flaky sea salt on top after baking for that perfect sweet-salty finish without overwhelming the flavor.

What other chips can I use in these cookies?
These cookies are very flexible! You can swap the caramel chips for butterscotch chips for a similar sweetness with a slightly different flavor. Milk chocolate or dark chocolate chips can also be added for a richer chocolate contrast. Chopped pecans or walnuts are great additions if you like a bit of crunch in your cookies, and a handful of shredded coconut can add an extra layer of texture and flavor.

Can I freeze the dough or the baked cookies?
Yes! To freeze the dough, scoop it into balls, place them on a baking sheet, and freeze until firm. Transfer to a freezer-safe bag and store for up to 2 months. You can bake directly from frozen, adding 1–2 extra minutes to the baking time. Baked cookies can also be frozen in a single layer in an airtight container, making it easy to grab a cookie whenever you need a sweet treat.

Soft, chewy, and packed with pools of caramel and white chocolate, these Salted Caramel White Chocolate Chip Cookies will quickly become your go-to recipe for a sweet treat any day of the week.

The post SALTED CARAMEL WHITE CHOCOLATE CHIP COOKIES appeared first on Family Cookie Recipes.

MARSHMALLOW SURPRISE COOKIES

Jessica — Mon, 07 Jul 2025 16:24:28 +0000

Magical Marshmallow Surprise Cookies made easy with sugar cookie mix, butter, an egg & rainbow twist marshmallows and festive sprinkles for a delightful, tasty treat!

These delightful marshmallow sugar cookies are as easy as they are enchanting! Made with store-bought sugar cookie mix, each cookie is crowned with a soft, gooey magical marshmallow twist baked right into the center for a sweet surprise! Once cooled, they’re topped with a swirl of creamy vanilla frosting and a shower of colorful sprinkles for extra fun. Perfect for parties, holidays, or a whimsical treat with the kids — no fancy ingredients or mixers needed, just pure melt-in-your-mouth goodness!

Highlights of this Marshmallow cookie

Simple steps & ingredients. You’ll appreciate how easy this recipe is. It uses a pre-made sugar cookie mix and common ingredients, making both preparation and cleanup quick.
This recipe is customizable. You can swap marshmallows, sprinkles, or frosting to match your taste or occasion. They are perfect for parties, get-togethers, or even as after-school snacks. They add a fun and colorful touch that kids and adults enjoy alike.
Kid friendly! Kids can help make these cookies, too. Just remind them to be careful around hot baking sheets and when placing marshmallows inside the warm cookies.

Marshmallow Sugar Cookie Ingredients

Marshmallow twists: The secret to these delightful cookies is Sophie Pops Magical Marshmallows Twists. But them online or in your local grocery store in the candy isle.

Cookie mix: You need one 17.5-oz package of your favorite sugar cookie mix.

Butter: Add ½ cup of butter (1 stick), softened, to the dough. I used salted butter to mellow out the sweetness of this sugar cookie. But unsalted butter works great too!

Egg: Use one large egg is needed to help form the dough.

Frosting: Grab a 16-oz tub of frosting, any flavor or brand will do. I used a store bought tub of vanilla frosting. Buttercream and cream cheese frosting will both be delicious here! Chocolate will also work since the marshmallows taste like the classic marshmallow flavor. Try using leftover homemade frosting if you have some on hand. For more whimsical touches, add some food coloring to your frosting!

Colored sprinkles: I used India Tree Nature’s Colors Carnival mix but you can use any kind you have on hand or brand you prefer. The more colorful the better!

Tips for making Marshmallow Sugar Cookies

Full instructions in the recipe card below, but here are a few tips for helping with the baking process!

Marshmallow placement: I do not recommend stuffing the dough balls with the marshmallows in the centers before baking. The marshmallows will melt and disappear into the cookies and make a rather ugly cookie.
Baking tips for great results: Be sure to bake the cookies most of the way before adding the marshmallows. This ensures the marshmallows keep their gooey texture and colorful appearance.
To create perfectly rounded cookies: Grab a cup or bowl slightly larger than your cookie and place it over your warm cookie so the cookie is inside of the cup or bowl. Gently swirl in small circular motions around the cookies until your cookie is reshaped into a perfect circle. This must be done while the cookies are warm and soft enough to reshape without cracking.

How long are these magical marshmallow cookies good for?

Store leftover cookies in an airtight container and keep on the counter for about 3 days.

These can be stored longer for up to 3 months in the freezer, in an airtight container or freezer bag. I recommend stacking these cookies in between layers of parchment paper to avoid sticking to one another. The texture of the marshmallow may change slightly after freezing, but will still taste amazing!

Magical Marshmallow Surprise Cookies Recipe

Magical Marshmallow Surprise Cookies made easy with sugar cookie mix, butter, an egg & rainbow twist marshmallows and festive sprinkles for a delightful, tasty treat!

Course Cookies, Dessert

Cuisine American

Keyword Magical Marshmallow Surprise Cookies

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 416kcal

Author Jessica & Nellie

Ingredients

12 Sophie Pops Magical Marshmallows Twists
17.5 oz Sugar Cookie Mix
½ cup butter 1 stick softened
1 large egg
16 oz vanilla frosting
Colorful Sprinkles

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper.
Place the 12 marshmallow twists in the freezer to firm up a bit while you make the cookies.
In a large bowl combine the sugar cookie mix, butter, and egg. Mix until a soft dough forms.
Divide the dough into 12 portions, weighing just under 2 ounces each, and roll into balls. Make an indention with your thumb in the center of each dough ball. (This will help when we later place our marshmallows in the centers.)
Place 6 dough balls about 3 inches apart on a baking sheet. Bake for 10 minutes- the cookies will be underbaked still. Remove baking sheet from oven and carefully press 1 marshmallow twist into the center of each cookie. Marshmallows should go all the way through the cookie, hitting the baking sheet.
Return cookies to oven and bake for another 2-3 minutes, or until the marshmallows are puffy and cookies are very lightly golden. (Cookies will continue to set up after they’re removed from the oven. Avoid overbaking to prevent dry cookies. )
Remove baking sheet from the oven and allow cookies to cool for 3 minutes. Use the back of a spatula to gently press the marshmallow level with the tops of the cookies. Gently transfer to a wire rack to cool for at least 30 minutes before frosting.
Once cooled, frost cookies with about 2 tablespoons of frosting, covering up the magical marshmallow. Top with sprinkles. Serve & enjoy!

Notes

These marshmallow cookies will stay fresh for up to 3 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 this cookie recipe ahead of time?

Yes! These are great made ahead of time and can be stored on the counter for about 3 days. The marshmallow will not lose a little elasticity once cooled, but is still gooey, stretchy and colorful.

Why do I need to freeze the marshmallows before pressing into the centers?

Using cold marshmallows helps in a couple of ways:

Easier handling- they are easier to work with when pressing them on the hot cookies.
Better texture by slowing the melting process. Using cold marshmallows allows them to keep their shape longer in the oven and prevents disappearing into the cookies.

How do I keep the marshmallow from melting into the dough?

This recipe bakes the sugar cookies for 10 minutes before pressing the semi-frozen marshmallows in the centers of the cookies. Much of the marshmallows will stick out of the cookie- that’s perfectly fine. Then we bake the cookies for another 2-3 minutes. Remove from the oven and let cool for 3 minutes, then press flat the marshmallows with the back of a spatula. This process allows for a perfectly in-tact marshmallow. These cookies are not marshmallow stuffed, but rather marshmallow pressed and crowned.

When do I add the marshmallows?

After the cookies have baked for about 10 minutes, then you press the marshmallows into the centers of the cookies, bake for another 2-3 minutes, or until the marshmallow is puffed up and the cookie is lightly golden.

Can I frost the cookies while they’re still warm?

It is best to allow them to completely cool before frosting so the frosting doesn’t melt.

Are there any variations of this cookie recipe?

Absolutely! Use any sprinkles you desire! Change up the flavor of the frosting! Make your own sugar cookie mix and buttercream frosting. Use regular marshmallows or homemade marshmallows. Try adding some food coloring to the sugar cookie dough for some extra fun!

You can also create your own holiday or special party themed cookies! Color coordinate your Magical Marshmallow Sugar Cookies by using different colored sprinkles and use food coloring to make tinted sugar cookie dough or frosting! Perfect for Valentine’s Day, Easter, Christmas, birthdays, etc!

Try more of our favorite frosted sugar cookies here:

Try these Watermelon Sugar Cookies for a fun summertime treat your kids will love!
Our recipe for Cream Cheese Sugar Cookies taste like they came from a bakery! With basic ingredients and simple steps you can have store quality cookies right at home.
Make a batch of Buttercream Flower Cookies for your next celebration or gathering. They make a beautiful addition to your dessert table!
For soft, pillowy treats try these Frosted Strawberry Cookies or these Frosted Lemon Sugar Cookies. They taste delicious and are pretty too!
A delightful twist on a classic treat, try these Buttermilk Sugar Cookies! They are melt in your mouth good.
Switch up the flavor a bit with these Frosted Brown Sugar Cookies. With a rich brown sugar flavor these cookies are simply delicious!

Magical Marshmallow Surprise Cookies made with a simple cookie mix and a couple other basic ingredients. Festive sprinkles add a delightful pop of color to create this tasty treat!

The post MARSHMALLOW SURPRISE COOKIES appeared first on Family Cookie Recipes.

CHEESECAKE SUGAR COOKIE BARS

Nellie — Wed, 18 Jun 2025 16:19:19 +0000

These Cheesecake Sugar Cookie Bars are ridiculously easy and insanely delicious, made with sugar cookie dough, cream cheese, and a few pantry staples! With just a few ingredients and one baking pan, you get a soft sugar cookie crust, creamy cheesecake filling, and fun sprinkles on top.

It’s a no-fuss dessert that looks impressive and tastes like something from a bakery. Whether you’re baking for a party, a potluck, or a cozy night in, these bars deliver big flavor with minimal effort. Plus, they’re so easy to customize with your favorite seasonal or holiday toppings!

Recipe Highlights

Minimal ingredients, maximum flavor: Just 6 main ingredients for a layered dessert that tastes like way more effort than it takes.
Sweet, creamy, and soft: The sugar cookie base bakes up perfectly with a rich and smooth cheesecake center. It’s the best of both desserts in one bite.
Fun for any occasion: Add sprinkles to match any holiday or theme! This recipe is endlessly customizable and always a hit.

Ingredients in Cheesecake Sugar Cookie Bars

Refrigerated sugar cookie dough: A 16.5-ounce tube is all you need to form both the base and topping. It makes this recipe super fast and easy.
Egg: One large egg helps bind the cheesecake layer and gives it structure.
Vanilla extract: Adds sweet depth and rounds out the cream cheese flavor.
Cream cheese: Use 8 ounces of full-fat cream cheese at room temperature for smooth mixing and a rich cheesecake filling. Make sure to soften the cream cheese to room temperature before using.
Powdered sugar: Sweetens the filling without making it gritty.
Sprinkles: Optional, but highly encouraged! Adds a festive, colorful finish

Helpful Tips

Full instructions for making Cheesecake Sugar Cookie Bars can be found on the recipe card below, but here are a few helpful tips!

Use room-temperature cream cheese: Cold cream cheese is difficult to mix and can leave lumps. Let it sit out for about 30 minutes to an hour before baking. This makes it easier to mix with the other ingredients and ensures a silky-smooth cheesecake layer that bakes evenly.
Don’t overbake: The bars are done when the cookie layer is lightly golden and the center is just set. Overbaking can dry out the cheesecake layer and make the cookie base too firm. Keep a close eye during the last few minutes of baking to avoid going too far.
Refrigerate before slicing: If you’re not serving them right away, pop them in the fridge for at least 30 minutes. This helps the cheesecake layer firm up, making it easier to slice cleanly. Chilling also enhances the flavor and gives the bars that perfect creamy texture.

Storage Instructions

Store leftover bars in an airtight container in the refrigerator for up to 4–5 days. You can also freeze them for up to 2 months. Thaw overnight in the fridge before serving.

Cheesecake Sugar Cookie Bar Recipe

Cheesecake Sugar Cookie Bars are easy to make and delicious to eat! Just 6 ingredients for soft cookie crust and creamy cheesecake center.

Course Cookie Bars

Cuisine American

Keyword Cheesecake Sugar Cookie Bars

Prep Time 10

Cook Time 30

Servings servings

Calories 339kcal

Author Jessica & Nellie

Ingredients

16.5 ounce refrigerated tube of sugar cookie dough
1 egg
1 Tbsp vanilla extract
8 oz cream cheese softened to room temperature
¼ cup powdered sugar
sprinkles

Instructions

Preheat the oven to 350°F and coat an 8×8 or 9×9 baking dish with non-stick baking spray.
Make the cheesecake filling: In a medium bowl, use an electric mixer to beat the cream cheese, egg, vanilla, and powdered sugar together until smooth and creamy.
Build the base: Divide the sugar cookie dough in half. Press half into the bottom of your prepared pan to form an even layer.
Add the filling: Pour the cheesecake mixture over the cookie dough base and spread it evenly to the edges.
Top it off: Flatten small pieces of the remaining cookie dough into discs and arrange them over the cheesecake filling, covering as much of the surface as possible.
Bake for 30–35 minutes, or until the top begins to turn a light golden brown. Let cool completely before adding sprinkles, slicing, and serving.

Nutrition

FAQs

Can I use homemade sugar cookie dough instead of refrigerated? Yes! If you have a favorite sugar cookie dough recipe (like this one!), feel free to use it. Just make sure it’s soft and pliable so you can press it easily into the pan and over the cheesecake layer. Use a food scale to measure out 16.5 ounces of the dough so that the bars will bake through properly.
Do I need to refrigerate these bars? Yes, since they contain a cheesecake layer, it’s best to refrigerate them if you’re not serving them immediately. They also taste great chilled!
Can I freeze these bars? Absolutely. After the bars have cooled, slice them and store them in an airtight container with parchment between layers. Freeze for up to 2 months.
What are some fun variations of this recipe? Try adding mini chocolate chips to the cheesecake filling, swirling in raspberry jam, or using festive colored cookie dough for holidays. You can also use different flavored extracts, like almond or lemon, for a twist.

MORE COOKIE BAR RECIPES TO TRY:

Classic cookie recipes are fantastic in cookie bar form. Snickerdoodle Cookie Bars, Sugar Cookie Bars, and Chocolate Chip Cookie Bars are easier to make than scooping out individual cookies.
Don’t want to turn on the oven? These No-Bake Cookie Bars are super easy to make and everyone loves them!
Some of our favorite cookie bar recipes have several layers. Twix Cookie Bars and Tagalong Cookie Bars are two of my most requested recipes – everyone who has tasted them just has to have the recipe!

These Cheesecake Sugar Cookie Bars are proof that the best desserts don’t need to be complicated—just a little cream cheese and cookie dough magic!

The post CHEESECAKE SUGAR COOKIE BARS appeared first on Family Cookie Recipes.

CREAM CHEESE CHOCOLATE CHIP COOKIES

Nellie — Wed, 30 Apr 2025 20:28:38 +0000

Cream Cheese Chocolate Chip Cookies are so soft & chewy, made with butter, cream cheese, brown sugar & semi-sweet chocolate chips. One of my favorites- bonus that it doesn’t require any eggs!

It’s no secret that I love chocolate chip cookies. I have spent years and years trying to find the absolute best chocolate chip cookie recipe, and have found so many really good ones that I love for different reasons. I still think these Bakery Style Chocolate Chip cookies are my current favorite, but this recipe is absolutely amazing if you need to make chocolate chip cookies without eggs.

Cream Cheese Chocolate Chip Cookies

Cream Cheese Chocolate Chip Cookies are made with butter, sugar, brown sugar and a few other ingredients that are traditionally found in chocolate chip cookies. The main difference is that one of the ingredients is a brick of cream cheese. This takes the place of some of the butter and the eggs and the cookies are so soft and sweet because of it!

Ingredients in Cream Cheese Chocolate Chip Cookies

Butter – You will need 1/2 cup (1 stick) of butter, softened to room temperature. Real butter definitely works best!

Cream cheese – One brick of cream cheese (8 ounces) is needed for the cookies. Regular cream cheese seems to work best, but you can use a low-fat or non-fat variety if preferred.

Sugar – You will need 1 cup of granulated sugar for the cookie recipe.

Brown Sugar – For best results, make sure your brown sugar is fresh.

Vanilla extract – One teaspoon of vanilla extract adds a delicious flavor to the cookies. The higher the quality of the vanilla, the better.

Flour – All-purpose flour works best in the recipe, but you can use a gluten-free substitute if needed.

Salt – Just a half teaspoon of salt helps to bring out all of the other flavors in the cookies.

Baking soda – One teaspoon of baking soda acts as the leavening agent in the cookies, so make sure that your baking soda isn’t expired.

Semi-sweet chocolate chips – The recipe calls for a 12-ounce bag of chocolate chips, but feel free to add more if you’d like. You can use milk chocolate chips instead if you prefer.

How to make Cream Cheese Chocolate Chip Cookies

Cream Cheese Chocolate Chip Cookies Recipe

Cream Cheese Chocolate Chip Cookies are so soft & chewy, made with butter, cream cheese, brown sugar & semi-sweet chocolate chips. One of my favorites- bonus that it doesn't require any eggs!

Course Cookies

Cuisine American

Keyword Cream Cheese Chocolate Chip Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 190kcal

Author Jessica & Nellie

Ingredients

½ cup butter softened to room temperature
8 ounces cream cheese softened to room temperature
1 cup sugar
½ cup brown sugar
1 tsp vanilla extract
2 cups flour
½ tsp salt
1 tsp baking soda
12 oz semi-sweet chocolate chips

Instructions

Preheat oven to 350°.
In a large bowl, beat the cream cheese, butter, sugar and brown sugar together for about 3-4 minutes with an electric mixer.
Add the vanilla and beat for another minute.
Add the flour, salt and baking soda and mix just until combined. Stir in the chocolate chips.
Use a cookie scoop to scoop the dough onto a greased cookie sheet or one that has been lined with parchment paper or a silicone baking mat. The dough is a little bit stickier than normal cookie dough, so you won’t want to use your hands!
Bake for 10 minutes and let the cookies cool for a few minutes on the cookie sheets before transferring to wire racks to cool completely.

Nutrition

TIPS FOR MAKING THE BEST CHOCOLATE CHIP COOKIES

Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour.
Do not melt the butter! The butter needs to be softened (at room temperature), but using melted butter will ruin the cookies.
Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
Preheat the oven. This will help your cookies turn out right every time!
Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
Don’t overbake the cookies – when I take mine out of the oven, they still look slightly underbaked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

HOW TO SOFTEN CREAM CHEESE

Cream cheese is easy to soften – you can set it out at room temperature or soften it more quickly in the microwave.

-To soften at room temperature more quickly, just set the cream cheese on a plate and cut into smaller pieces. The cream cheese should reach room temperature in about 15-20 minutes with this method.

-To soften the cream cheese in the microwave, remove the foil packaging and set the cream cheese in a small bowl or on a plate. Microwave for about 10-15 seconds. If the cream cheese is still cold and hard, continue to microwave for about 5 seconds at a time until the cream cheese is soft throughout. Just make sure not to microwave it too long or it will start to melt!

HOW LONG ARE CREAM CHEESE CHOCOLATE CHIP COOKIES GOOD FOR?

These chocolate chip cookies will be good for about 3-4 days if kept stored in an airtight container at room temperature.

LOVE CHOCOLATE CHIP COOKIES? SO DO WE! HERE ARE SOME OF OUR FAVORITE CHOCOLATE CHIP COOKIE RECIPES!

Cream Cheese Chocolate Chip Cookies are so soft, chewy and don’t require any eggs. One of my favorite chocolate chip cookie recipes!

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