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

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

Why You’ll Love This Recipe

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

Ingredients in Copycat Samoa Cookies

For the Shortbread Cookies

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

Sugar — Adds sweetness and helps the dough hold together.

Egg — One large egg binds the dough.

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

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

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

For the Caramel Coconut Topping

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

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

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

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

How to Make Copycat Samoa Cookies

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

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

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

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

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

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

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

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

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

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

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

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Copycat Samoas Cookies Recipe

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

Course Cookies

Cuisine American

Keyword Copycat Samoa Cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 16 cookies

Calories 333kcal

Author Jessica & Nellie

Ingredients

COOKIE INGREDIENTS

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

TOPPING INGREDIENTS

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

Instructions

MAKE THE COOKIE DOUGH

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

SHAPE THE COOKIES

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

BAKE THE COOKIES

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

MAKE THE CARAMEL COCONUT TOPPING

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

MELT THE CHOCOLATE

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

ASSEMBLE THE COOKIES

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

Nutrition

Calories: 333kcal | Carbohydrates: 44g | Protein: 4g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 226mg | Potassium: 167mg | Fiber: 2g | Sugar: 29g | Vitamin A: 219IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 2mg

Tips for the Best Copycat Samoas

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

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

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

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

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

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

How to Get the Ring Shape Without a Donut Cutter

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

How to Store Copycat Samoa Cookies

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

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

Frequently Asked Questions

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

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

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

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

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

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

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

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

More Chocolate and Caramel Cookies We Love

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

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

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

These Cookie Dough Frosted Cookies have a soft, chewy brown sugar base topped with a thick and fluffy cookie dough frosting, edible cookie dough pieces and mini chocolate chips. They come together in under an hour and taste exactly like your favorite cookie dough in every single bite.

Recipe Highlights

• Cookie dough flavor in every layer: The brown sugar cookie base tastes like cookie dough on its own, and then the frosting takes it completely over the top with even more of that rich, buttery flavor.
• Ready in under an hour: With a quick eight minute bake time and simple frosting that comes together in minutes, these cookies are faster than you would expect.
• Soft and chewy base: These cookies bake up perfectly soft and chewy every time, especially when you pull them from the oven right at the eight minute mark.
• A showstopper at any gathering: Between the loaded toppings and the cookie dough frosting, these cookies look and taste like something from a specialty bakery.
• Simple ingredients: Everything in this recipe is easy to find and most of it is already in your pantry.

Ingredients in Cookie Dough Frosted Cookies

Unsalted butter: Used in both the cookie base and the frosting. Melted butter goes into the cookie dough for a chewy, dense texture, while softened room temperature butter gets whipped into the frosting for a light and fluffy finish.

Light brown sugar: The star ingredient in both the cookie and the frosting. It gives everything that deep, caramel-like sweetness that makes these taste unmistakably like cookie dough.

All purpose flour, baking powder and salt: The dry ingredients that bring the cookie base together and give you that soft, perfectly textured cookie every time.

Vanilla extract: Goes into both the cookie and the frosting for that warm, classic bakery flavor throughout.

Egg: Binds the cookie dough together and contributes to that soft, chewy texture.

Powdered sugar: Forms the base of the frosting and gives it that light, fluffy, spreadable texture.

Sweetened coffee creamer: Just three tablespoons is all it takes to bring the frosting together and give it that signature cookie dough flavor. A cookie dough flavored creamer is ideal, but vanilla works beautifully as well.

Edible cookie dough pieces: The finishing touch that makes these cookies absolutely irresistible. You can use store-bought cookie dough or try our Edible Chocolate Chip Cookie Dough).

Mini chocolate chips: Scattered over the frosting for that classic cookie dough look and a little extra chocolate in every bite.

Tips for the Best Cookie Dough Frosted Cookies

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

• Do not overbake: Eight minutes sounds short, but pulling these cookies while they still look slightly underdone is the key to a soft, chewy texture. They will firm up as they cool on the pan.
• Cool completely before frosting: Even slightly warm cookies will cause the frosting to melt and slide right off. Give them the full cooling time before you start spreading.
• Be generous with the frosting: A thick, fluffy layer is part of what makes these so good. Do not be shy with it.
• Make your own cookie dough pieces: For a homemade option, our Edible Chocolate Chip Cookie Dough recipe is perfect for this and comes together in just a few minutes.
• Use a cookie scoop: A two tablespoon scoop keeps all your cookies uniform so they bake evenly and look great once frosted.

Storage Instructions

Store these cookies in an airtight container at room temperature for up to five days. For longer storage, freeze the unfrosted cookies in a freezer safe bag for up to two months, then thaw and frost before serving.

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Cookie Dough Frosted Cookies Recipe

Soft brown sugar cookies topped with creamy cookie dough frosting, edible cookie dough pieces and mini chocolate chips. Ready in under an hour and taste like cookie dough in every single bite.

Course Cookies

Cuisine American

Keyword Cookie Dough Frosted Cookies

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Servings 18 cookies

Calories 284kcal

Author Jessica & Nellie

Ingredients

• ½ cup unsalted butter melted
• 1 cup light brown sugar packed
• 1 teaspoon vanilla extract
• 1 large egg
• 2 cups all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt

Frosting Ingredients

• ½ cup unsalted butter room temperature
• 3 cups powdered sugar
• ¼ cup light brown sugar packed
• 1 teaspoon vanilla extract
• 3 tablespoons sweetened coffee creamer cookie dough or vanilla flavor
• mini chocolate chips for topping
• Edible cookie dough pieces for topping

Instructions

• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• Add the melted butter, brown sugar, vanilla extract and egg to a large mixing bowl and beat with an electric mixer until smooth.
• Add the flour, baking powder and salt and mix until the dough comes together.
• Using a 2 tablespoon cookie scoop, drop balls of dough onto the prepared baking sheet, spacing evenly. Press each cookie down slightly. Fit about 8 cookies per sheet.
• Bake for 8 minutes or until the bottoms are barely golden. The cookies should look almost underdone. That is perfect.
• Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
• For the frosting, beat the butter, powdered sugar, brown sugar and vanilla together until moist and crumbly. Add the coffee creamer and beat until smooth and fluffy.
• Spread the frosting generously over each cooled cookie and top with edible cookie dough pieces and mini chocolate chips.
• Store in an airtight container for up to 5 days.

Notes

Do not overbake these cookies. Pulling them at 8 minutes while they still look slightly underdone is the key to a soft, chewy texture. A cookie dough or vanilla flavored coffee creamer works best in the frosting, but caramel or brown sugar flavors would also be delicious.

Nutrition

Calories: 284kcal | Carbohydrates: 46g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 36mg | Sodium: 75mg | Potassium: 88mg | Fiber: 0.4g | Sugar: 35g | Vitamin A: 328IU | Calcium: 39mg | Iron: 1mg

FAQs

Can I use any flavor of coffee creamer? Yes! Cookie dough or vanilla are the best options for this recipe, but caramel or brown sugar flavored creamers would also be delicious.

Where do I find edible cookie dough pieces? Many grocery stores carry them in the baking aisle and they are easy to find online. You can also make your own at home with our Edible Chocolate Chip Cookie Dough recipe — it is easy and takes just a few minutes!

Can I make these ahead of time? Yes! Bake the cookies a day ahead and store them unfrosted. Frost the day you plan to serve them for the best results.

Can I freeze these cookies? The cookies freeze well without the frosting. Bake and cool completely, then freeze in an airtight container for up to two months. Thaw and frost before serving.

More Cookie Recipes to Try

• The Best Chocolate Chip Cookies — thick, chewy and loaded with chocolate chips, this is the only chocolate chip cookie recipe you will ever need.
• Super Soft Sugar Cookies — the softest, most pillowy sugar cookies that stay soft for days and are perfect for any occasion.
• Frosted Strawberry Cookies — if you love a generously frosted cookie, these pretty strawberry cookies belong in your regular rotation.
• Caramel Stuffed Chocolate Chip Cookies — gooey caramel hidden inside a thick chocolate chip cookie that is impossible to resist.
• Blackberry Oatmeal Cookies — a chewy, fruity cookie that is unique, delicious and always a crowd pleaser.

Whether you make these for a cookie exchange, a party or just a regular Tuesday, these Cookie Dough Frosted Cookies are guaranteed to be the first thing gone from the plate!

The post Cookie Dough Frosted Cookies appeared first on Family Cookie Recipes.

Strawberry cookies made from scratch with fresh strawberries and white chocolate chips — these taste like strawberries and cream in cookie form, and they might just be the most beautiful cookie on this site.

If you have a pint of fresh strawberries sitting on your counter and no plan for them, this is the recipe. The diced strawberries fold right into the dough and bake into soft, fruity pockets in every bite. The white chocolate chips melt slightly around them and pull everything together into something that tastes way more impressive than the ingredient list suggests. No eggs needed, no chilling required, and the whole thing comes together in about 20 minutes.

Why You’ll Love This Strawberry Cookie Recipe

• Ready in about 20 minutes from start to finish
• Made completely from scratch with real fresh strawberries
• No eggs needed — the lemon juice does the lifting instead
• Soft and chewy texture without being cakey
• White chocolate chips add a creamy sweetness that pairs perfectly with the fruit
• Optional pink food dye makes them as pretty as they taste

Ingredients in Strawberry Cookies

• Butter: Half a cup of real butter, softened to room temperature. Do not melt it. Softened butter creams properly with the sugar and gives the cookies their structure. Melted butter will flatten them out.
• Sugar: One cup of white sugar for sweetness and spread.
• Lemon juice: Two teaspoons of lemon juice add a subtle brightness that makes the strawberry flavor pop. Fresh-squeezed or bottled both work fine here.
• Vanilla extract: One teaspoon. Use the best quality vanilla you have — it makes a noticeable difference in a simple dough like this one.
• Pink food dye: Completely optional, but if you want a pretty blush pink color throughout the cookie, a drop or two of pink food coloring does the trick.
• Flour: Two cups of all-purpose flour. Measure by spooning flour into the measuring cup and leveling with a knife rather than scooping directly from the bag.
• Baking powder: Two teaspoons. Make sure yours is not old or expired — baking powder loses its effectiveness over time and will affect how the cookies rise.
• Fresh strawberries: Three-quarters of a cup, diced small. This is the star ingredient. Wash them, pat completely dry with paper towels, and dice into roughly ¼ inch pieces. Smaller pieces distribute more evenly through the dough without making the cookies look lumpy.
• White chocolate chips: Three-quarters of a cup, divided. Half goes into the dough, and the rest gets pressed on top right after baking for that bakery-style finish.

Tips for the Best Strawberry Cookies

• Make the dough ahead if needed. The dough does not need to chill before baking, but if you are not ready to bake immediately, refrigerate it and use it within 24 hours.
• Dry the strawberries thoroughly. Extra moisture from the berries is the main reason strawberry cookies go flat or spread too much. Pat them completely dry before dicing.
• Do not skip the creaming time. Two to three full minutes of creaming butter and sugar makes a real difference in the final texture. Set a timer if you tend to rush it.
• Do not overbake. These cookies continue to set up as they cool on the pan. Pull them out when the bottoms are barely golden even if the tops look underdone.
• Use parchment or a silicone mat. The cookies will slide right off without any sticking or scraping.

How to Store Strawberry Cookies

• Room temperature: Store cooled cookies in an airtight container at room temperature for up to 2 days. Because of the fresh strawberries, they are best eaten sooner rather than later.
• Refrigerator: For longer storage, keep cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature for a few minutes before eating — they soften back up nicely.
• Freezer: Strawberry cookies freeze well. Arrange cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top freezer bag or airtight container. They keep for up to 2 months. Thaw at room temperature for about 30 minutes before serving.
• Can you freeze the dough? Yes! Scoop the dough into balls, freeze on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen at 350°F, adding 2 to 3 extra minutes to the bake time. Use within 2 months for best results.

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Strawberry Cookies

Strawberry Cookies made completely from scratch with fresh strawberries and white chocolate chips! Delicious strawberry cookie recipe made with simple ingredients.

Course Cookies

Cuisine American

Keyword strawberry cookies

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Servings 24 cookies

Calories 137kcal

Author Jessica & Nellie

Ingredients

• ½ cup butter softened
• 1 cup sugar
• 2 teaspoons lemon juice
• 1 teaspoon vanilla extract
• pink food dye optional
• 2 cups flour
• 2 teaspoon baking powder
• ¾ cup strawberries diced
• ¾ cup white chocolate chips divided

Instructions

• Preheat the oven to 350℉ and line the cookie sheet with parchment paper or a silicone baking mat.
• Cream together the butter and sugar for at least 2-3 minutes. Add the lemon juice, vanilla, and food dye and mix for another 1-2 minutes.
• Next, stir in the flour and baking powder until a dough forms.
• Gently fold in the diced strawberries and half a cup of the white chocolate chips.
• Scoop the dough onto the parchment lined cookie sheet, either using a 2 tablespoon cookie scoop, or rolling about 2 tablespoons of the dough into balls.
• Bake for 12-14 minutes or until the bottom of the cookies are just very slightly golden.
• Add a few more white chocolate chips on top of each cookie as soon as they are removed from the oven. Allow the cookies to cool for a few minutes on the cookie sheet before transferring to a wire rack to cool completely.

Nutrition

Calories: 137kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 36mg | Potassium: 70mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 120IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg

Frequently Asked Questions

Can I use frozen strawberries in strawberry cookies? Fresh strawberries are strongly recommended for this recipe. Frozen berries release too much liquid as they thaw, making the dough wet and resulting in flat, spread-out cookies.

Can I use other berries instead of strawberries? Yes! Raspberries, blueberries, and blackberries all work well in this dough and make a delicious variation. A mix of all three is especially good.

Can I use regular chocolate chips instead of white chocolate? Absolutely. Regular semi-sweet or milk chocolate chips work great if you prefer a more classic chocolate flavor over the creamy white chocolate pairing.

Do strawberry cookies need eggs? This strawberry cookie recipe does not use eggs. The lemon juice provides just enough liquid and a little lift to replace them.

Why is my strawberry cookie dough so stiff? That is intentional. A slightly firmer dough holds up better once the fresh strawberries are folded in, since the berries add moisture as they mix.

How do I store strawberry cookies? Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Because of the fresh fruit, these cookies are best eaten within a day or two.

Can I freeze strawberry cookies? Yes. Freeze baked cookies in a single layer, then transfer to a zip-top bag once frozen. They keep well for up to 2 months. Thaw at room temperature before serving.

What makes strawberry cookies pink? The natural color from fresh strawberries gives the cookies a very subtle blush. For a deeper pink color, add a drop or two of pink food coloring to the dough — it is completely optional, but makes them extra pretty.

Can I make the dough ahead of time? Yes. Refrigerate the dough in an airtight container and bake within 24 hours for best results.

More Strawberry Cookie Recipes

• Strawberry Cool Whip Cookies: Only three ingredients and no mixer needed — these easy strawberry cookies start with a cake mix and cool whip for a soft, pillowy texture that comes together in minutes.
• Copycat Crumbl Strawberry Shortcake Cookies: A thick, bakery-style strawberry shortcake cookie topped with cream cheese frosting — the Crumbl copycat that tastes just like the real thing without the price tag.
• Strawberry Shortcake Cookies: Everything you love about strawberry shortcake in cookie form — buttery, slightly crisp on the edges and soft in the center, with real strawberry flavor all the way through.
• Frosted Strawberry Cookies: Soft strawberry cookies topped with a sweet strawberry glaze — pretty enough for a party and easy enough for a Tuesday afternoon.
• Strawberry Lemonade Cookies: Bright, tangy, and just sweet enough — these strawberry lemonade cookies are made with cake mix and taste like summer in every bite. The lemon and strawberry combo is absolutely addictive.

Fresh strawberries, white chocolate chips, and no eggs needed — this strawberry cookie recipe is as simple as it gets and as good as it looks.

The post Strawberry Cookies with White Chocolate Chips appeared first on Family Cookie Recipes.

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

Recipe Highlights

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

Ingredients in Avocado Chocolate Chip Cookies

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

Tips for the Best Avocado Chocolate Chip Cookies

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

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

Storage Instructions

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

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Avocado Chocolate Chip Cookies Recipe

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

Course Cookies

Cuisine American

Keyword avocado chocolate chip cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 24 cookies

Calories 196kcal

Author Jessica & Nellie

Ingredients

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

Instructions

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

Nutrition

Calories: 196kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 145mg | Potassium: 143mg | Fiber: 2g | Sugar: 19g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 2mg

FAQs

Can I taste the avocado in these cookies?

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

Will my cookies turn green?

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

Why is my dough so sticky?

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

Can I use a different type of chocolate chip?

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

How ripe should the avocados be?

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

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

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

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

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

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.

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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 minutes minutes

Cook Time 8 minutes minutes

Servings 36 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

Calories: 95kcal | Carbohydrates: 17g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 86mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 199IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 0.5mg

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 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.

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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 minutes minutes

Cook Time 10 minutes minutes

Servings 26 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

Calories: 117kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 126mg | Potassium: 27mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 18IU | Vitamin C: 13mg | Calcium: 37mg | Iron: 1mg

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.

Cheesecake Cookies combine everything you love about classic cheesecake in an easy, handheld cookie form. Soft graham cracker cookies are baked with a simple cheesecake filling right in the center, then topped with your favorite fruit or pie filling for the perfect finishing touch.

If cheesecake is one of your favorite desserts, these cookies are a must-try. The graham cracker base is soft and chewy, the cheesecake filling is rich and creamy, and the topping options make them endlessly customizable for holidays, parties, or just because.

Recipe Highlights

• All the flavor of cheesecake, no springform pan required: These cookies give you that classic cheesecake taste without water baths, long bake times, or complicated steps.
• Soft, chewy, and creamy: The graham cracker cookie base stays tender while the cheesecake filling adds a rich, smooth contrast.
• Perfect for customizing: Use cherry pie filling, fresh berries, or any fruit topping you love to make these your own.
• Great make-ahead dessert: These cookies store well in the fridge, making them ideal for parties, holidays, or prep-ahead treats.

Ingredients in Cheesecake Cookies

• Graham cracker crumbs – You will need 2 1/2 cups of graham cracker crumbs for the cookie dough. You can use pre-crushed graham cracker crumbs or you can easily make your own. You will need about 20 full graham crackers. The best way to get uniform crumbs that are fine enough is to crush them in the blender. I like to do about 6-7 graham crackers at a time. If you put too many graham crackers in the blender at once, it will be difficult for the blender to blend them all at once.
• Flour – All-purpose flour works best.
• Baking powder – This is the leavening agent in the cookies. For best results, make sure your baking powder isn’t old or expired.
• Butter – You will need 1 cup of softened butter (2 sticks). For best results, use real butter.
• Brown sugar – A cup of brown sugar adds the right amount of flavor and sweetness. Fresh brown sugar works best.
• Eggs – You will need two eggs for these cookies and the yolks and egg whites need to separated. The egg whites are added to the cookie dough and the yolks to the cheesecake filling.
• Cream cheese – The cream cheese needs to be softened to room temperature before mixing with the other ingredients.
• Sugar – Just 1/2 cup of granulated sugar will sweeten up the cheesecake filling.
• Vanilla extract – This just adds a little bit of flavor to the filling. The higher the quality of vanilla, the better the flavor!

Tips for the Best Cheesecake Cookies

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

• Line your pans: Parchment paper or silicone baking mats make removal easy and prevent sticking.
• Soften, don’t melt the butter: Soft butter ensures a tender cookie. Melted butter will cause spreading.
• Use a cookie scoop: This keeps the cookies uniform in size and helps them bake evenly.
• Don’t overbake: The cookies should look slightly underdone in the center when removed from the oven. They’ll finish setting as they cool.

Storage Instructions

Store Cheesecake Cookies in an airtight container in the refrigerator for up to 4 days. These cookies are best served chilled.

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Cheesecake Cookies Recipe

Cheesecake Cookies are graham cracker cookies baked with a simple cheesecake filling and topped with your favorite fruit or pie filling.

Course Cookies

Cuisine American

Keyword Cheesecake Cookies

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Servings 25 cookies

Calories 216kcal

Author Jessica & Nellie

Ingredients

• 2 ½ cups graham cracker crumbs about 20 graham cracker sheets
• 2 cups flour
• 3 tsp baking powder
• 1 cup butter softened
• 1 cup brown sugar
• 2 eggs separated
• 6 oz cream cheese softened
• ½ cup sugar
• 1 tsp vanilla extract

Instructions

• Preheat oven to 350°.
• In a large bowl, mix together the graham cracker crumbs, flour and baking powder.
• In another bowl, use an electric mixer to beat the butter and brown sugar together for 2-3 minutes. Add the egg whites from the two eggs and beat for another 1-2 minutes.
• Add the butter mixture to the graham cracker mixture and mix just until combined.
• In another bowl, beat the cream cheese, egg yolks, sugar and vanilla together. Mix until smooth and well combined.
• Use a large cookie scoop (2 Tbsp) to scoop out the cookie dough. Roll each scoop into a ball and place two inches apart on a greased or parchment paper lined cookie sheet. Use the palm of your hand to flatten each cookie dough ball a little bit (cookies should be about 1/2″ thick). Use your thumb to press an indentation in each cookie. Be careful not to press down too far into the cookie. Use a small spoon to spoon the cheesecake filling into each indentation.
• Bake for 12 minutes. Let the cookies cool for about 4-5 minutes before transferring to a wire rack to cool completely.
• Once the cookies are cooled, top with your favorite fresh fruit or pie filling. Refrigerate until ready to serve.

Nutrition

Calories: 216kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 143mg | Potassium: 102mg | Fiber: 1g | Sugar: 15g | Vitamin A: 337IU | Calcium: 47mg | Iron: 1mg

FAQs

How many graham crackers make 1 cup of crumbs?
About 8 full graham cracker sheets equal 1 cup of crumbs. You’ll need roughly 20 sheets for this recipe.

What type of cream cheese works best?
Regular cream cheese works best, but low-fat or non-fat varieties can also be used. Just make sure it’s fully softened before mixing.

How do I soften cream cheese quickly?
Cut it into smaller pieces and let it sit at room temperature for 15–20 minutes, or microwave for 10–15 seconds, checking often to avoid melting.

What toppings work best?
Cherry pie filling is classic, but strawberry, raspberry, blueberry, or fresh fruit all work beautifully. Crushed cookies or candy also make fun variations.

More delicious cheesecake cookie recipes to try:

• Chocolate Oreo Cheesecake Cookies are soft, chewy, and loaded with cookies-and-cream flavor thanks to cocoa powder, cream cheese, crushed Oreos, and optional chocolate chips.
• Made with sugar cookie dough and a creamy cheesecake layer, Cheesecake Sugar Cookie Bars are an easy one-pan dessert finished with fun sprinkles on top.
• Raspberry Cheesecake Cookies are buttery, soft cookies flavored with cream cheese, raspberries, and white chocolate for a tender, cheesecake-inspired treat.
• With creamy cheesecake stuffed inside sprinkle-filled cookie dough, Cheesecake Stuffed Funfetti Cookies combine two favorite desserts into one colorful, indulgent bite.
• Chocolate Cheesecake Cookies blend rich chocolate flavor with creamy cheesecake for soft, chewy cookies that are always a crowd favorite.

Cheesecake Cookies are graham cracker cookies baked with a simple cheesecake filling and topped with your favorite fruit or pie filling.

The post CHEESECAKE COOKIES appeared first on Family Cookie Recipes.

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

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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 minutes minutes

Cook Time 10 minutes minutes

Servings 30 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

Calories: 190kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 126mg | Potassium: 89mg | Fiber: 1g | Sugar: 15g | Vitamin A: 202IU | Calcium: 20mg | Iron: 1mg

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!

• Double Chocolate Chip Cookies
• Banana Chocolate Chip Cookies
• Pumpkin Chocolate Chip Cookies
• Chocolate Chip Cookie Bars
• Avocado Chocolate Chip Cookies
• Oatmeal Chocolate Chip Cookie Bars
• Oatmeal Chocolate Chip Cookies
• Best Chocolate Chip Cookies
• Raspberry Chocolate Chip Cookies
• Chocolate Cake Mix Cookies
• Butter Pecan Chocolate Chip Cookies
• Mint Chocolate Chip Cookies
• Cherry Chocolate Chip Cookies
• Peanut Butter Chocolate Chip Cookies
• Peanut Butter Oatmeal Chocolate Chip Cookies
• Eggless Chocolate Chip Cookies

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.

Red Velvet Marshmallow Cookies are made completely from scratch with white chocolate chips and mini marshmallows. These delicious cookies are soft, chewy, and absolutely delicious!

Red Velvet has always been one of my favorites. Add marshmallows and white chocolate chips and these cookies are completely next-level amazing. The intense red color makes these cookies perfect for Valentine’s Day, the 4th of July, Christmas, and any other day of the year too!

WHY YOU’LL LOVE THESE COOKIES AS MUCH AS WE DO:

• Marshmallows. Adding marshmallows to cookies makes them chewier, adding the perfect texture and flavor.
• Simple ingredients. All of the ingredients are ones that you likely have on hand in your pantry.
• Perfect for holidays. Red is the perfect color for a bunch of holidays – Valentine’s Day, 4th of July, Christmas.

INGREDIENTS IN RED VELVET MARSHMALLOW COOKIES

Butter: Real butter works best. For best results, soften the butter to room temperature before adding to the other ingredients.

Sugar: You can’t make cookies without sugar, right?!

Eggs: Two large eggs will bind all of the other ingredients together.

Flour: All-purpose flour works best. You can use a gluten-free substitute if needed.

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

Cocoa powder: Cocoa powder gives the cookies that rich, chocolatey flavor.

Red gel food coloring: Start with 3-4 tablespoons of red gel food coloring and add more to deepen the color to the shade that you want.

Vanilla extract: The higher the quality of the vanilla, the better.

Salt: A little bit of salt helps all of the other flavors to pop.

White chocolate chips: You can swap these out with milk chocolate or semi-sweet chocolate chips if you prefer.

Mini marshmallows: The marshmallows pair so well with the red velvet cookie – they had a creamy texture that is so yummy!

How to make Red Velvet Marshmallow Cookies

Cream the butter and sugar together and then add the other ingredients. Fold in the white chocolate chips and mini marshmallows.

Scoop the cookie dough and bake the cookies. Broil the cookies for about 1 minute if you want to brown the tops of the marshmallows. Cool and serve!

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RED VELVET MARSHMALLOW COOKIE RECIPE

Red Velvet Marshmallow Cookies are made completely from scratch with white chocolate chips and mini marshmallows. These delicious cookies are soft, chewy, and absolutely delicious!

Course Cookies

Cuisine American

Keyword Red Velvet Marshmallow Cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 24 cookies

Calories 187kcal

Author Jessica & Nellie

Ingredients

• ½ cup butter softened to room temperature
• 2 cups granulated sugar
• 2 large eggs
• 2 ½ cups all-purpose flour
• 1 teaspoons baking powder
• 4 tablespoons cocoa powder
• red gel food coloring as needed
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• ½ cup white chocolate chips
• 2 cups mini marshmallows

Instructions

• Preheat the oven to 350°. Line a cookie sheet with parchment paper or a silicone baking mat.
• Cream the softened butter and sugar in a mixing bowl for 2-3 minutes.
• Add the egg to the butter mixture and mix for 2-3 more minutes.
• Sift in the flour, baking powder, cocoa powder, red food coloring, vanilla and salt. Mix until a dough forms and the desired red velvet color is achieved. Mix well to distribute the color evenly.
• Fold in the white chocolate chips and mini marshmallows gently into the dough.
• Use a cookie scoop to scoop the dough onto the prepared cookie sheet. Bake for 9-11 minutes. Broil the cookies for about 1 minute if you want to brown the tops of the marshmallows. Cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely.

Notes

Red velvet cookies 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: 187kcal | Carbohydrates: 33g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 140mg | Potassium: 61mg | Fiber: 1g | Sugar: 21g | Vitamin A: 139IU | Vitamin C: 0.02mg | Calcium: 21mg | Iron: 1mg

HOW TO SOFTEN BUTTER

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 really 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 actually 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! 

HOW TO GET PERFECT COOKIES 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!

FAQs:

Can I substitute mini marshmallows with regular marshmallows?

Yes, you can substitute mini marshmallows with regular marshmallows. Just make sure to chop the regular marshmallows into smaller pieces before folding them into the dough.

How can I prevent the cookies from spreading too much during baking?

Chilling the dough in the refrigerator for about 30 minutes before shaping and baking can help prevent the cookies from spreading too much.

Can I use milk chocolate chips instead of white chocolate chips?

Yes, you can use milk chocolate chips instead of white chocolate chips for a different flavor profile in the cookies.

Can I freeze the cookie dough for later use?

Yes, you can freeze the cookie dough for later use. Shape the dough into balls, place them on a baking sheet lined with parchment paper, and freeze. Once frozen solid, transfer the dough balls to a freezer-safe bag or container. When ready to bake, you can bake them from frozen, adding a few extra minutes to the cooking time.

How can I make these cookies gluten-free?

To make these cookies gluten-free, you can use a gluten-free all-purpose flour blend instead of regular all-purpose flour. Ensure that the other ingredients used are also gluten-free.

Can I omit the red gel food coloring?

Yes, you can omit the red gel food coloring if you prefer not to use it. The cookies will look like regular chocolate cookies if you don’t add the food coloring.

How can I adjust the sweetness of these cookies?

If you prefer less sweetness, you can reduce the amount of granulated sugar in the recipe or use a sugar substitute. Adjust the sweetness to your taste preference.

Can I add nuts or other mix-ins to these cookies?

Yes, you can customize these cookies by adding chopped nuts, dried fruit, or other mix-ins of your choice along with or in place of the white chocolate chips and mini marshmallows.

How to store red velvet cookies?

These cookies can be stored in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for up to 3 months.

MORE DELICIOUS RED VELVET RECIPES TO TRY:

• Have you ever tried stuffed cookies? These CREAM CHEESE RED VELVET COOKIES are stuffed with a delicious cream cheese filling.
• Don’t have time for scooping out individual cookies? Make brownies! The traditional RED VELVET BROWNIES are delicious, but if you want something a little fancier, you can make OREO RED VELVET BROWNIES or RED VELVET CHEESECAKE BROWNIES.
• My personal favorite? These RED VELVET OREO BALLS don’t require any baking at all, they only take a few minutes to prep, and they are perfectly portioned to eat!

Red Velvet Marshmallow Cookies are made completely from scratch with white chocolate chips and mini marshmallows. These delicious cookies are soft, chewy, and absolutely delicious!

The post RED VELVET MARSHMALLOW COOKIES appeared first on Family Cookie Recipes.

Butterscotch Chocolate Chip Cookies are made with butterscotch pudding mix and milk chocolate chips. Amazingly soft and chewy cookies bursting with butterscotch flavor.

Cookies made with pudding mix are always so soft and chewy and those recipes are some of my absolute favorite cookie recipes. I’ve made dozens of pudding cookie recipes, but I’m not sure why I never tried butterscotch pudding before now. I think I may have a new favorite! And I’m not usually a huge butterscotch fan, so that’s saying something.

Why you need to try these Butterscotch Chocolate Chip Cookies:

• Delicious flavors. The butterscotch flavor combined with milk chocolate chips is incredible. But if you aren’t wanting butterscotch or you don’t have butterscotch pudding on hand, you can swap out the pudding with another flavor. Lots of possible combinations!
• Amazing texture. Pudding mix in cookies yields soft and thick cookies – just the way I like them!

Ingredients in Butterscotch Chocolate Chip Cookies

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.

Sugars – You will need granulated sugar and brown sugar. For best results, make sure the brown sugar is soft and fresh.

Butterscotch pudding mix – A small box of instant butterscotch pudding mix adds flavor to the cookies and results in cookies with the perfect consistency.

Eggs – Two eggs will help bind all of the other ingredients together.

Vanilla extract – The higher the quality of the vanilla, the better!

Flour – All-purpose flour works best in these cookies. Cake flour also works well.

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

Milk chocolate chips – Milk chocolate chips pair perfectly with the butterscotch flavor of the cookies, but you can use semi-sweet if you prefer.

Tips for making Butterscotch Chocolate Chip Cookies

The full recipe for Butterscotch Chocolate Chip Cookies can be found below on the recipe card, here are a few helpful tips!

• 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 over bake 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!

STORAGE AND FREEZING INSTRUCTIONS

Butterscotch Cookies can be stored in an airtight container at room temperature for 4-5 days. If you want to freeze them, place the cookies in a Ziplock bag or airtight container and freeze for up to 3 months.

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Butterscotch Chocolate Chip Cookies

Butterscotch Chocolate Chip Cookies are made with butterscotch pudding mix and milk chocolate chips. Amazingly soft and chewy cookies bursting with butterscotch flavor.

Course Cookies

Cuisine American

Keyword butterscotch chocolate chip cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 36 cookies

Author Jessica & Nellie

Ingredients

• 1 cup butter softened to room temperature
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1 3.4 oz box instant butterscotch pudding mix
• 2 eggs
• 1 tsp vanilla
• 2 1/2 cups flour
• 1 tsp baking soda
• 1 bag 12 oz milk chocolate chips

Instructions

• Preheat oven to 350°.
• Cream butter and sugars for 2-3 minutes. Add pudding mix and mix for another minute. Add eggs and vanilla and mix for 2-3 more minutes.
• Add flour and baking soda and mix into the batter just until completely mixed. Stir in the chocolate chips.
• Use a cookie scoop to scoop the dough onto prepared cookie sheets. Use cookie sheets lined with silicone baking mats or parchment paper or lightly grease the cookie sheets.
• Bake cookies for 9-10 minutes or until the middles are set and the edges barely start to brown up.

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 butterscotch cookies to try:

• Need to make something quick? These Easy Butterscotch Cookies are made with only 5 ingredients!
• These Butterscotch Pretzel Cookie Bars are the perfect combination of salty and sweet. If you make cookie bars, you don’t have to scoop individual cookies.
• Want to add lots of flavor to your cookies? These Butterscotch Apple Cookies are soft & chewy frosted cookies made with apples, brown sugar, butterscotch chips & cinnamon!

Butterscotch Chocolate Chip Cookies are made with butterscotch pudding mix and milk chocolate chips. Amazingly soft and chewy cookies bursting with butterscotch flavor.

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