Raspberry Cookies made with frozen raspberries and white chocolate chips. Simple raspberry cookie recipe yields soft and chewy cookies that are perfectly pink!

We love making cookies with fruit. There are so many delicious cookie recipes that have fruit in them (or on top of them). These delicious cookies are made with a few basic ingredients (no eggs needed!) in addition to frozen raspberries.

RASPBERRY COOKIES

Raspberry Cookies are made by creaming butter and sugar together and then adding frozen raspberries that have been warmed and mashed. Add flour, baking powder, and salt and mix everything together before adding white chocolate chips. Chill the dough, then scoop and bake the cookies. Easy cookie recipe with lots of raspberry flavor!

INGREDIENTS IN RASPBERRY COOKIES

Flour – All-purpose flour works best.

Baking powder – This is the leavening agent in the cookies. For best results, make sure it isn’t old or expired.

Salt – Just a little bit of salt will help the other flavors to pop.

Butter – I use salted butter, but you can use unsalted if you prefer. No margarine! Make sure the butter is softened to room temperature before adding to the recipe.

Sugar – You can’t make cookies without sugar, so don’t leave this out!

Raspberries – The recipe calls for frozen raspberries, but you can use fresh raspberries if you prefer. You can also swap out the raspberries and use blackberries, strawberries, blueberries, or a combination of berries.

White chocolate chips – The white chocolate chips pair so well with the raspberry flavor, but you can leave them out or use dark chocolate chips or semi-sweet chocolate chips if you prefer.

HOW TO MAKE RASPBERRY COOKIES

MIX THE COOKIE DOUGH

Combine the flour, baking powder, and salt in a large bowl and mix until well blended.

In a separate bowl, cream butter and sugar together for 2-3 minutes. 

Place the frozen raspberries in a microwave-safe bowl. Heat in 30-second increments, stirring in between each interval until the raspberries turn into a jam-like mixture. Add the raspberry mixture to the creamed butter and sugar and mix for another 2-3 minutes. 

Add the flour mixture and stir just until combined. 

Fold in the white chocolate chips. 

BAKE THE COOKIES

Preheat oven to 400° and line a cookie sheet with parchment paper or a silicone baking mat. 

Use a 1 1/2 tablespoon cookie scoop to scoop the dough and drop it on the baking sheet, about 2 inches apart. 

Bake for 10-12 minutes or until centers are set.

Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

NOTES: If the cookie dough seems too dry or too thick, you can add a tablespoon or two of milk. I’ve made these cookies many times without adding milk, but sometimes the raspberries don’t have as much liquid as other times and you need to add a little more moisture.

Print

RASPBERRY COOKIES

Raspberry Cookies made with frozen raspberries and white chocolate chips. Simple raspberry cookie recipe yields soft and chewy cookies that are perfectly pink!

Course Cookies

Cuisine American

Keyword Raspberry Cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 12 cookies

Calories 147kcal

Author Jessica & Nellie

Ingredients

• 1 cup flour
• ½ tsp baking powder
• ⅛ tsp salt
• ⅓ cup butter
• ⅓ cup sugar
• ⅓ cup frozen raspberries
• ½ cup white chocolate chips

Instructions

MIX THE COOKIE DOUGH

• Combine the flour, baking powder, and salt in a large bowl and mix until well blended.
• In a separate bowl, cream butter and sugar together for 2-3 minutes.
• Place the frozen raspberries in a microwave-safe bowl. Heat in 30-second increments, stirring in between each interval until the raspberries turn into a jam-like mixture. Add the raspberry mixture to the creamed butter and sugar and mix for another 2-3 minutes.
• Add the flour mixture and stir just until combined.
• Fold in the white chocolate chips.

CHILL THE DOUGH

• Cover the dough with plastic wrap and chill for at least an hour.

BAKE THE COOKIES

• Preheat oven to 400° and line a cookie sheet with parchment paper or a silicone baking mat.
• Use a 1 1/2 tablespoon cookie scoop to scoop the dough and drop them on the baking sheet, about 2 inches apart.
• Bake for 10-12 minutes or until centers are set.
• Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Notes

NOTES: If the cookie dough seems too dry or too thick, you can add a tablespoon or two of milk. I’ve made these cookies many times without adding milk, but sometimes the raspberries don’t have as much liquid as other times and you need to add a little more moisture.

Nutrition

Calories: 147kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 72mg | Potassium: 56mg | Fiber: 1g | Sugar: 10g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

TIPS FOR MAKING THE BEST COOKIES

• Make sure you use softened butter – DON’T melt it! One of the most common errors in cookie making is using butter that is either cold and hard, or using butter that is too warm and melted. If you have time, just leave butter out on the counter for about 1-2 hours before making your cookies. If you are like me and don’t plan your cookie cravings that far in advance, just place the butter in your microwave and soften in 5-second intervals, being very careful to pull it out before it melts. I like to use the defrost setting on my microwave to soften butter- I don’t know the technical reasons behind it, but it seems to soften the butter more evenly and takes a little bit longer so I’m less likely to start melting it! 
• Most cookie recipes require that you mix the dry ingredients separately before adding the wet ingredients. This is an important step!
• 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.
• Use a cookie scoop if you want all your cookies to be perfectly shaped and have them all be exactly the same size.
• Preheat the oven. This will help your cookies turn out right every time!
• Use parchment paper or a silicone baking mat. Doing this will make it easier 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!
• Make sure not to overbake your cookies. They may not even look done on the tops, but if the bottoms start to brown, I take mine out and they are perfect!

HOW DO YOU KEEP COOKIES SOFT?

After the cookies have cooled, simply place them in an airtight container to keep them fresh for as long as possible. If they start to get hard, you can place a piece of bread in the container to keep the cookies fresh and soft for longer.

CAN I MAKE THE COOKIES IN ADVANCE?

Yes, you can make the cookies up to 2-3 days in advance and store them in an airtight container until ready to serve. They can also be frozen and thawed as needed. You can freeze the baked cookies, but I actually prefer to freeze the dough pre-scooped into balls so that I can make them fresh every time!

Just freeze the cookie dough balls individually (laid out on a cookie sheet) before placing all of them together in an airtight container or Ziplock bag. Pull them out when ready to bake. You may need to bake them for a minute or two longer than normal when baking from frozen.

MORE DELICIOUS COOKIES WITH FRUIT:

• BEST FRUIT PIZZA COOKIES
• FROSTED STRAWBERRY COOKIES
• LEMON BLUEBERRY COOKIES
• STRAWBERRY CREAM CHEESE SUGAR COOKIES
• BLUEBERRY OATMEAL COOKIES
• PEACHES & CREAM COOKIES
• BLACKBERRY OATMEAL COOKIES
• PEACH SNICKERDOODLES
• LEMON RASPBERRY COOKIES
• RASPBERRY CHOCOLATE CHIP COOKIES
• STRAWBERRY COOKIES
• BLUEBERRY BANANA COOKIES

Raspberry Cookies made with frozen raspberries and white chocolate chips. Simple raspberry cookie recipe yields soft and chewy cookies that are perfectly pink!

The post RASPBERRY COOKIES appeared first on Family Cookie Recipes.

Twix Cookie Bars are shortbread cookie bars topped with a layer of caramel and chocolate! Homemade caramel shortbread dessert bars are made easy and serve a crowd!

Be sure to check out our collection of our favorite Candy Bar Cookie recipes!

Whether you’re looking for a fun baking project or just want to satisfy your sweet tooth, this Twix cookie recipe is sure to be a hit. With its perfect balance of flavors and textures, gives these homemade Twix bars a try today!

Homemade Twix Cookie Bar

One of the great things about Twix cookie bars is that they can be enjoyed in many different ways. They can be eaten on their own as a snack, as a shared dessert with friends and family, or served at parties with a side of ice cream!

Whether enjoyed as an on-the-go snack or as a sweet treat at home, Twix cookie bars continue to be a beloved snack for those with a sweet tooth. With its simple yet satisfying combination of flavors and textures, it’s no wonder why Twix candy has remained a popular choice for over 50 years.

Tips for Making Perfect Twix Cookie Bars

When it comes to making Homemade Twix Cookie Bars, there are a few tips that can help ensure a perfect result every time. Here are some tips to keep in mind:

• Use high-quality ingredients: Use fresh, high-quality ingredients to get the best results. This includes butter, sugar, flour, and chocolate. Using cheap or expired ingredients can affect the taste and texture of the bars.
• Line the pan with parchment paper: Line the bottom of the pan with parchment paper to prevent the bars from sticking and to make them easier to remove.
• Don’t overbake: Be careful not to overbake the bars. They should be golden brown on the edges and slightly soft in the center. Overbaking will result in dry, crumbly bars.
• Let the bars cool completely: Allow the bars to cool completely before cutting and serving. This will help them set and prevent them from falling apart.
• Store in an Airtight Container: To keep your Twix Cookie Bars fresh and delicious, store them in an airtight container at room temperature for up to a week.

Ingredients for Twix Cookie Bars

Butter: You will need 1 cup of butter (2 sticks), softened, to create rich tasting cookie bars.

Sugar: Make the cookie base perfectly sweet by using ½ cup of sugar.

Flour: Add in 2 cups of flour for the structural base of the cookie layer.

Baking powder: Use 1 tsp of baking powder to help the cookie bars rise as they bake.

Salt: ¼ tsp of salt will help balance all the amazing flavors in this recipe.

Caramel layer

Caramels: Using one 11-oz bag of caramels will give you plenty of sweet and savory topping for these cookie bars.

Milk: Add in 2 TBSP of milk to help thin out the caramel mixture.

Chocolate layer

Chocolate chips: You need 1 cup + 2 TBSP of chocolate chips for the silky chocolatey layer in this dessert.

Butter: Use 2 TBSP of butter to help the chocolate chips melt nicely and add some rich flavor too.

How to make Easy Twix Cookie Bars

Prep

Begin by preheating the oven to 300°F. Next, spray a 9×13 pan with nonstick cooking spray and set aside.

Batter

In a large bowl, using an electric mixer, cream the butter and sugar until the mixture is light and fluffy.

Then add in the flour, baking powder and salt. Mix until the dough forms.

Bake

Proceed to press the dough into the prepared pan and place in the preheated oven to bake for 30-35 minutes, or until golden brown.

Once baked, remove the cookie bar from the oven and let it cool for 10-15 minutes.

Caramel Layer

In a medium bowl, melt the caramels and 2 TBSP of milk in the microwave for 1 minute, adding 30 second increments as needed, until the caramels melt, and the mixture is mostly smooth. Proceed to pour this mixture on top of the cooled cookie bars in the pan. Place in the refrigerator for 10-15 minutes until set.

Chocolate Layer

In another small bowl, melt 1 cup of chocolate chips and 2 TBSP of butter in the microwave for about 1 minute 30 seconds. Stir until smooth, then spread on top of the caramel layer, until even and smooth.

Then return the pan to the fridge for about 10 minutes.

After that, melt the remaining 2 TBSP of chocolate chips and drizzle stripes on the top of the bars, like the top of store-bought Twix bars have.

Serve

Continue to cut the cookie bars into squares while they are still cold (this makes cutting nice and even!)

Serve immediately and enjoy!

Customization Ideas for Candy Bar Cookies

Alternative Toppings: One of the great things about homemade Twix cookie bars is that they are incredibly versatile. While the classic recipe calls for a layer of caramel and a layer of chocolate, there are plenty of other toppings you can use to switch things up. Here are a few ideas to get you started:

• Peanut Butter: For a nutty twist on the classic recipe, spread a layer of peanut butter between the cookie base and the chocolate topping.
• Marshmallow: If you’re a fan of s’mores, you’ll love this variation. Instead of caramel, spread a layer of marshmallow fluff on top of the cookie base, and then add the chocolate layer on top.

Dietary Variations: If you have dietary restrictions, don’t worry – you can still enjoy homemade Twix cookie bars! Here are a few variations to try:

• Gluten-Free: To make these bars gluten-free, simply use gluten-free flour in the cookie base. You can also use gluten-free graham crackers to make the crust if you prefer.
• Low-Sugar: If you’re watching your sugar intake, you can still enjoy these bars. Simply use a sugar-free caramel sauce and sugar-free chocolate chips for the topping. You can also use almond flour instead of all-purpose flour in the cookie base to reduce the carb count.

Print

Twix Cookie Bars

Twix Cookie Bars made with a buttery cookie base, topped with smooth caramel and melted chocolate! Perfect caramel cookie bars for Twix lovers!

Course Cookies, Dessert, treat

Cuisine American

Keyword Twix Cookie Bars

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 20 servings

Calories 262kcal

Author Jessica & Nellie

Ingredients

• 1 cup butter 2 sticks, softened
• ½ cup sugar
• 2 cups flour
• 1 tsp baking powder
• ¼ tsp salt

Caramel & Chocolate Layers

• 11 oz bag caramels
• 2 TBSP milk
• 1 cup + 2 TBSP chocolate chips
• 2 TBSP butter

Instructions

• Prep: Preheat the oven to 300°F. Spray a 9×13 pan with nonstick spray and set aside.
• Batter: With an electric mixer, cream the butter with the sugar until the mixture is light and fluffy.
• Add flour, baking powder and salt. Mix until it forms a dough.
• Bake: Press dough into prepared pan. Bake dough for 30-35 minutes, until golden brown.
• Remove from oven and let it cool for 10-15 minutes.
• Caramel Layer: Melt caramels and 2 TBSP milk in the microwave for 1 minute, adding 30 second increments as needed until caramels melt and mixture is mostly smooth. Pour on top of cooled cookie bars in pan. Refrigerate until set.
• Chocolate Layer: Melt 1 cup chocolate chips and 2 TBSP butter in the microwave for about 1 minute 30 seconds. Stir until smooth, then spread on top of the caramel, until even.
• Return pan to fridge for about 10 minutes. Melt remaining 2 TBSP chocolate chips and drizzle stripes on top, like the top of store-bought Twix bars have. Cut into squares while bars are still cold. (this makes cutting nice and even!) Enjoy!

Notes

These cookie bars will stay fresh for up to 3-5 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

Calories: 262kcal | Carbohydrates: 32g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 29mg | Sodium: 150mg | Potassium: 98mg | Fiber: 0.3g | Sugar: 20g | Vitamin A: 328IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1mg

What is the best way to melt chocolate?

The best way to melt chocolate for the Homemade Twix Cookie Bars is to use a double boiler. Fill a pot with a few inches of water and bring it to a simmer. Place a heatproof bowl on top of the pot, making sure the bottom of the bowl does not touch the water. Add the chocolate to the bowl and stir occasionally until it is fully melted and smooth.

How can I make a no-bake version of a Twix cookie bar?

To make a no-bake version of a Twix cookie bar, you can use a combination of store-bought shortbread cookies and caramel sauce. Simply layer the cookies with the caramel sauce and dip them in melted chocolate. Allow the bars to cool and set before cutting and serving.

Tips for storing cookies:

Homemade Twix Cookie Bars can be stored in an airtight container at room temperature for up to one week. For longer storage, they can be kept in the refrigerator for up to two weeks. Freezing is not recommended as it can affect the texture of the bars.

When it comes to storing cookies, there are a few things to keep in mind to ensure they stay fresh for as long as possible. Here are some tips for storing your cookies:

• Room Temperature: If you plan on eating your cookies within a few days, storing them at room temperature is perfectly fine. Just make sure to keep them in an airtight container to prevent them from becoming stale or dry.
• Refrigerator: If you live in a hot or humid climate, it might be best to store your cookies in the refrigerator. This will help keep them fresh for longer. However, keep in mind that refrigeration can cause some cookies to become hard or lose their texture.
• Separate Layers: When storing cookies, it’s important to separate them with layers of parchment paper or wax paper. This will prevent them from sticking together and becoming a messy clump.
• Avoid Moisture: Moisture is the enemy of cookies, so make sure to keep them away from any sources of moisture. This includes storing them in a dry place, away from any fruits or vegetables that might release moisture.

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. See a Christmas Twix Cookie here!

These Twix Cookie Bites are SUPER EASY to make with just 3 ingredients!

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!

Twix Cookie Bars are made easily with a simple cookie base, then a layer of smooth caramel and topped with a layer of silky melted chocolate! These caramel cookie bars are perfect for the Twix lovers in your life!

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

Easy 5 ingredient Almond Joy Cookies are dairy-free and eggless! Simple chocolate coconut cookies made in minutes, with common ingredients, that everyone goes crazy over!

These coconut cookies come together fast and are so addictive. I love that this almond joy cookie recipe is dairy free and doesn’t call for any eggs, perfect for those with allergies or food sensitivities!

What are Almond Joy Cookies?

How have I not shared this cookie recipe with you all yet?! It is seriously one of my favorites. One time I even made some while on vacation. Let me tell you, baking in a tiny hotel oven on reusable foil pans is so much fun. They turned out great though and everyone enjoyed them. This recipe takes what we all know and love about the classic candy bar, and turns it into a delightful cookie treat. Using only 5 simple ingredients, this recipe comes together easily and the results are a sensational, tasty dessert.

Why you’ll love this easy cookie recipe

• Amazing flavor. The combination of flavors is one you will not soon forget. The chewy coconut, sweet chocolate and crunchy almonds, makes for an incredibly delicious treat.  
• Simple to make. This recipe is so easy to make, it calls for only 5 ingredients. From start to finish, you can be enjoying these cookies in just about 30 minutes.
• Basic ingredients. Chances are that you have some of the ingredients on hand to make this recipe. With only 5 ingredients this recipe is an easy one to pull together fast!

Ingredients for Easy Almond Joy Cookies

Coconut: The base of this delightful cookie is one 14-ounce bag of sweetened shredded coconut.

Chocolate chips: Adding in 2 cups of semi-sweet chocolate chips (can sub in dairy free chocolate chips, if preferred) will create a wonderful chocolate taste.

Almonds: Use ½ cup of slivered almonds for a tasty addition to these cookies.

Condensed coconut milk: You will need one 11.25-ounce sweetened condensed COCONUT milk.

Salt: Add in ⅛ tsp of salt to help balance all the flavors in this cookie recipe.

How to make Almond Joy Candy Bar Cookies

Prep

Start preheating the oven to 325°F. Then, line a baking sheet with parchment paper and set aside.

Cookie dough

Next, in a large bowl, combine the shredded coconut, chocolate chips, almonds, and coconut sweetened condensed milk. Stir until well combined, be aware, this mixture is thick!

Proceed to scoop out the dough with a cookie scoop and place onto the prepared baking sheet.

After that, moisten the tips of your fingers with water and press the cookies flatter, pressing in pieces of coconut where needed.

Bake

Place the baking sheet in the preheated oven and bake for 12 to 14 minutes or until the tips of coconut are just starting to turn golden brown.

Let the cookies cool on the pan for 5 minutes, then transfer them to a cooling rack to cool completely.

Serve and enjoy!

Print

5 ingredient Almond Joy Cookies

Easy 5 ingredient Almond Joy Cookies are dairy-free and eggless! Simple chocolate coconut cookies made in minutes, with common ingredients, that everyone goes crazy over!

Course Cookies, Dessert

Cuisine American

Keyword Almond Joy Cookies, Dairy Free, Eggless Almond Joy Cookies

Prep Time 15 minutes minutes

Cook Time 14 minutes minutes

Total Time 29 minutes minutes

Servings 30 cookies

Calories 178kcal

Author Jessica & Nellie

Ingredients

• 14 oz sweetened shredded coconut
• 2 cups semi-sweet chocolate chips can sub in dairy free chocolate chips, if preferred
• ½ cup slivered almonds
• 11.25 oz sweetened condensed COCONUT milk
• ⅛ tsp salt

Instructions

• Prep: Preheat the oven to 325°F. Line a baking sheet with parchment paper and set aside.
• Cookie dough: In a large bowl combine the shredded coconut, chocolate chips, almonds, and coconut sweetened condensed milk. Stir until combined. The mixture is thick!
• Spray a medium cookie scoop with nonstick spray and scoop out dough onto prepared baking sheet. Aim for level scoops, not rounded scoops as these cookies are rich. Moisten the tips of your fingers with water and press the cookies more flat, pressing in pieces of coconut where needed.
• Bake: Bake cookies for 12 to 14 minutes or until tips of coconut are just starting to turn golden brown. Let cool on baking sheet for 5 minutes. Transfer to a cooling rack to cool completely. Serve and enjoy!

Notes

Easy 5 ingredient Almond Joy Cookies are a great treat to make for people with food sensitivities, they are egg and dairy free.  These chocolate coconut cookies are made in under 30 minutes, with basic ingredients, and the results are a delicious dessert. 

Nutrition

Calories: 178kcal | Carbohydrates: 19g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 56mg | Potassium: 126mg | Fiber: 2g | Sugar: 16g | Vitamin A: 33IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 1mg

HOW DO YOU STORE ALMOND JOY COOKIES?

Let the cookies sit out for an hour or so to fully cool. Place them in an airtight container and then lay a cut piece of parchment paper over the top before laying more cookies on top. They can last this way up to a week.

DO ALMOND JOY COOKIES NEED TO BE REFRIGERATED?

No, these cookies can be stored at room temperature for up to 1 week as long as they are stored in an airtight container. However, you can store them in the refrigerator and they will be delicious when slightly chilled. It just depends on your preference.

CAN YOU FREEZE COOKIES?

I love freezing cookies! There are 2 ways I prefer to freeze them. The first is by freezing the unbaked cookie dough balls. I scoop & shape the balls round with my hands, then freeze them in 1 layer on a cookie sheet. You can position them as close together as possible without touching. Freeze, then once solid, transfer them to a ziplocked freezer bag. Then you can pull them out and bake them whenever you want! You’ll want to either let them thaw on a cookie sheet while preheating the oven, or add a couple minutes to the bake time to compensate for frozen cookie dough.

The second way is to just freeze the baked cookies. My mother in law does this ALL the time. They turn out pretty well, albeit a tiny bit drier and more crumbly once thawed. Oh and you’ve got to make sure you thaw them. Frozen cookies are pretty hard to eat. Thankfully, they only take about 20 minutes or so to thaw out.

This cute kid just won 2nd place in his first ever basketball tournament! Wahoo!! His team went from never playing basketball to 2nd place in just 7 months- pretty amazing! His smile says it all!

Need more great cookie recipes? Give these a try:

• Frosted Lemon Sugar cookies
• Strawberry Sugar Cookies
• Blueberry Banana Cookies
• Raspberry Meltaway Cookies
• Toffee Oatmeal Cookies
• No Bake Cookie Bars
• Best Oatmeal Raisin Cookies
• Peanut Butter Oatmeal Chocolate Chip Cookies
• Blackberry Oatmeal Cookies
• Easy No Bake Cookies
• Christmas Sprinkle Sugar Cookies
• Almond Crescent Cookies
• Hot Cocoa Cookies
• Apple Cinnamon Oatmeal Cookies
• S’mores Oatmeal Cookies
• Banana Chocolate Chip Oatmeal Cookies
• Chocolate Chip Coconut Oatmeal Cookies

Easy 5 ingredient Almond Joy Cookies are a wonderful dairy-free and eggless dessert! These simple chocolate coconut cookies are made in about 30 minutes, with basic ingredients, everyone is sure to love them.

The post ALMOND JOY COOKIES appeared first on Family Cookie Recipes.

No-bake Peanut Butter Blossoms made with graham crackers, powdered sugar, butter & peanut butter, combined, chilled & topped with a chocolate kiss!

Creating these chocolate and peanut butter no bake cookies requires minimal effort while delivering maximum flavor, making them a popular choice for bakers of all levels. With just a handful of ingredients and a bit of assembly, anyone can enjoy a delicious treat that stands out on any dessert table!

Why you’ll love this no bake peanut butter cookie recipe

• Super easy to make! The ingredients are straightforward and commonly found in most kitchens. With only a few steps involved, it encourages participation from family members. Everyone can enjoy rolling the dough and placing the chocolate kisses on top!
• Hello, peanut butter + chocolate = 😍 Enough said.
• They could be gluten free. Made without any flours of any kind, this recipe is a great option for going gluten free. You just have to make sure to grab GF graham crackers.

Peanut Butter Blossom Cookie Ingredients 

Graham Crackers: You will need 2 cups of graham cracker crumbs. This is roughly 1 ½ sleeves of graham crackers (or half a standard-sized box). If you are making this a gluten free cookie, be sure to buy the GF graham crackers!

Powdered Sugar: For sweetness and great consistency, use 1 ½ cup of powdered sugar in the cookie dough.

Butter: Add ¾ cups of melted butter to help bind the dough together well. This means you need 1 ½ sticks of butter. I prefer using salted butter, but you can use what you’ve got on hand. (Taste the dough after it’s together and if you use unsalted butter, you may want to add a dash or two of salt.)

Peanut butter: Using 1 cup of smooth peanut butter creates the classic taste of these treats. You can use crunchy peanut butter, but it will change the texture of the cookies. DO NOT USE natural peanut butter, they will NOT hold up well.

Chocolate Kisses: You need about 15 chocolate kisses to make these cookies a perfect creation. This will give you one for every cookie.

How to Make No-Bake Peanut Butter Blossoms

Print

No Bake Peanut Butter Blossom Cookies recipe

No-Bake Peanut Butter Blossoms made with graham crackers, powdered sugar, butter & peanut butter, combined, chilled & topped with a chocolate kiss!

Course Cookie Cups, Cookies, no bake

Cuisine American

Keyword No Bake Peanut Butter Blossoms 

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Chill 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 15 cookies

Calories 301kcal

Author Jessica & Nellie

Ingredients

• 2 cups graham cracker crumbs
• 1 ½ cup powdered sugar
• ¾ cup melted butter about 1 ½ sticks
• 1 cup smooth peanut butter not natural peanut butter
• 15 chocolate kisses

Instructions

• Prep: Line a baking sheet with parchment paper. Make sure this baking sheet fits in your fridge, this is where it will end up.
• Place the graham cracker crumbs in a zip locked bag and use a rolling pin to crush them. Melt the butter by microwaving it in 30-second increments until it is fully melted. 
• Dough: In a mixing bowl, combine the crushed graham cracker crumbs, powder sugar, melted butter, and the peanut butter. Stir until well blended. 
• Use a cookie scoop to scoop the mixture into 1-inch balls and drop them onto the parchment lined baking sheet. Press 1 chocolate kiss into the middle of each cookie dough ball. 
• Chill: Place the cookies in the fridge and refrigerate for 1 hour. Keep these in the fridge until it is time to serve them. Serve and enjoy!  

Notes

These no-bake peanut butter cookies will stay fresh for up to 5-7 days if stored in an airtight container in the refrigerator.

Nutrition

Serving: 1cookie | Calories: 301kcal | Carbohydrates: 27g | Protein: 5g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 26mg | Sodium: 225mg | Potassium: 120mg | Fiber: 1g | Sugar: 19g | Vitamin A: 284IU | Calcium: 29mg | Iron: 1mg

How long are no bake blossom cookies good for?

These cookies can be kept stored in an airtight container for up to one week. For food safety and preservation, we recommend keeping them stored in the fridge as the warm room temperature can cause the cookies to soften or melt.

Can I freeze no bake peanut butter cookies?

Yes, these cookies can be frozen for up to 2 months in an airtight container. This makes them great for a make-ahead treat for your festivities or for adding a treat a day to your lunchbox. It will only take a few minutes at room temperature for the cookies to soften enough to bite into them. If your chocolate develops white spots, this is called “bloom,” and it’s totally safe and fine. It just means that the chocolate is separating due to the cold temperatures.

Can I substitute powdered sugar with granulated sugar in the cookie dough?

Substituting powdered sugar with granulated sugar is not recommended. Powdered sugar contributes to the texture and consistency of the dough, helping it bind properly. Using granulated sugar may result in a grainy texture that affects the final product’s taste and appearance.

Variations of this PB Blossom Cookie Recipe

Nut Choices: Adding chopped nuts can enhance flavor and texture. Consider using almonds, walnuts, or pecans. These can be mixed into the dough or sprinkled on top before adding the chocolate kisses.

Chocolate Options: Instead of traditional chocolate kisses, try using caramel-filled chocolates for a gooey center. Or peanut butter cups for an extra peanut butter punch.

Dairy-Free Alternatives: For a dairy-free version, substitute regular butter with vegan butter. Use dairy-free chocolate kisses to maintain the treat’s appeal without dairy ingredients

Gluten-Free Variations: Using gluten-free graham crackers ensures this treat meets dietary needs. Be sure to check the ingredients for hidden gluten sources.

The post NO-BAKE PEANUT BUTTER BLOSSOMS appeared first on Family Cookie Recipes.