More Cookies, Please! Archives - Family Cookie Recipes

AVOCADO CHOCOLATE CHIP COOKIES

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

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

Recipe Highlights

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

Ingredients in Avocado Chocolate Chip Cookies

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

Tips for the Best Avocado Chocolate Chip Cookies

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

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

Storage Instructions

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

Avocado Chocolate Chip Cookies Recipe

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

Course Cookies

Cuisine American

Keyword avocado chocolate chip cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 196kcal

Author Jessica & Nellie

Ingredients

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

Instructions

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

Nutrition

FAQs

Can I taste the avocado in these cookies?

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

Will my cookies turn green?

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

Why is my dough so sticky?

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

Can I use a different type of chocolate chip?

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

How ripe should the avocados be?

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

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

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

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

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

GLAZED MANDARIN ORANGE COOKIES

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

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

Why You’ll Love These Glazed Mandarin Orange Cookies

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

Ingredients in Mandarin Orange Cookies

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

Tips and Tricks

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

Storage Instructions

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

Glazed Mandarin Orange Cookies Recipe

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

Course Cookies

Cuisine American

Keyword Glazed Mandarin Orange Cookies

Prep Time 10

Cook Time 8

Servings cookies

Calories 95kcal

Author Jessica & Nellie

Ingredients

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

Glaze

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

Instructions

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

Nutrition

FAQs

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

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

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

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

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

CAN I FREEZE GLAZED COOKIES?

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

More delicious orange cookie recipes to try:

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

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

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

STRAWBERRY LEMONADE CAKE MIX COOKIES

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

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

Recipe Highlights

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

Ingredients You’ll Need

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

Tips for Perfect Cake Mix Crinkle Cookies

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

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

Storage & Freezing

How long do these cookies last?

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

Can you freeze cake mix cookies?

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

Strawberry Lemonade Cake Mix Cookies

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

Course Cookies

Cuisine American

Keyword Strawberry Lemonade Cake Mix Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 117kcal

Author Jessica & Nellie

Ingredients

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

Instructions

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

Nutrition

Frequently Asked Questions

Can I use a different fruit?

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

Can I skip the powdered sugar?

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

Can I use butter instead of oil?

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

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

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

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

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

CHEESECAKE COOKIES

Nellie — Fri, 09 Jan 2026 17:56:21 +0000

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.

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

Cook Time 12

Servings 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

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

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

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

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

Cream Cheese Chocolate Chip Cookies

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

Ingredients in Cream Cheese Chocolate Chip Cookies

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

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

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

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

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

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

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

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

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

How to make Cream Cheese Chocolate Chip Cookies

Cream Cheese Chocolate Chip Cookies Recipe

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

Course Cookies

Cuisine American

Keyword Cream Cheese Chocolate Chip Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 190kcal

Author Jessica & Nellie

Ingredients

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

Instructions

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

Nutrition

TIPS FOR MAKING THE BEST CHOCOLATE CHIP COOKIES

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

HOW TO SOFTEN CREAM CHEESE

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

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

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

HOW LONG ARE CREAM CHEESE CHOCOLATE CHIP COOKIES GOOD FOR?

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

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

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

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

RED VELVET MARSHMALLOW COOKIES

Nellie — Tue, 04 Feb 2025 16:40:01 +0000

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!

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

Cook Time 10

Servings 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

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

Nellie — Thu, 03 Oct 2024 20:17:24 +0000

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.

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

Cook Time 10

Servings 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.

BISCOFF BUTTER COOKIES

Nellie — Fri, 23 Aug 2024 17:30:20 +0000

Biscoff Butter Cookies are made with rich cookie butter, crushed Biscoff cookies, cinnamon chips, and melted white chocolate in the center. They are the perfect balance of salty and sweet with crispy, caramelized edges.

If you haven’t tried cookie butter, you’re missing out! And when paired with crumbled Biscoff cookies…it’s even better. Add cinnamon chips and a gooey white chocolate center for the most delicious cookie recipe ever!

Ingredients in Biscoff Butter Cookies

Flour – All-purpose flour works best in cookie recipes.

Salt – A little bit of salt helps to intensify all of the other flavors.

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

Butter – Make sure the butter is softened to room temperature before adding to the other ingredients. For best results, use real butter.

Sugars – You will need brown sugar and white sugar. Make sure your brown sugar is fresh and moist.

Egg – One large egg will bind all of the other ingredients together.

Cookie butter – You can find cookie butter near the peanut butter at the grocery store.

Vanilla extract – Adds a little bit of extra flavor and richness to the cookies. The higher the quality of the vanilla, the better.

Biscoff cookies – Crush 6 Biscoff cookies into large chunks to fold into the cookie dough. These thick, crunchy cookies go so well with the cookie butter!

Cinnamon chips – Cinnamon chips taste so good with the flavor of the cookie butter. If you don’t love cinnamon or are having a hard time finding cinnamon chips, you can leave them out or swap them with white chocolate chips.

White chocolate – You will need 12, 1-inch pieces or squares of white chocolate to put into the middle of the cookies. When they are baked, the white chocolate melts down to make the gooey centers that are so delicious in these cookies.

How to make Biscoff Butter Cookies

In a mixing bowl, whisk flour, salt, and baking soda together and set aside.

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

Add egg, cookie butter, and vanilla to the butter and sugar and mix for another 2-3 minutes.

Add the flour mixture to the wet ingredients and mix just until flour is fully incorporated. Do not over-mix.

Fold in the crushed Biscoff cookies and cinnamon chips.

Using a 1.5-tablespoon cookie scoop, take a scoop of cookie dough and form an impression in the center. Place one piece of white chocolate into the impression, then take another scoop of cookie dough and place it on top.

Mold the two pieces together to form a ball, making sure to seal any gaps. Repeat with the remainder of the dough.

Place the dough balls in an airtight container and chill for 30 minutes. You can chill longer than 30 minutes if you’d like, but make sure not to skip the chilling. This will help intensify all of the flavors and will also prevent the cookies from spreading too much while baking.

When ready to bake, preheat the oven to 350°F.

Place the cookies on a parchment-lined baking sheet at least 2-3 inches apart and bake for 15-17 minutes. When ready, the cookies will be slightly browner around the edges.

Remove the cookies from the oven and sprinkle with finishing salt if you choose. Allow them to cool and set for 5 minutes before transferring them to a cooling rack to cool completely.

Biscoff Butter Cookies

Biscoff Butter Cookies are made with rich cookie butter, crushed Biscoff cookies, cinnamon chips, and melted white chocolate in the center.

Course Cookies

Cuisine American

Keyword Biscoff Butter Cookies

Prep Time 15

Cook Time 15

Chill Time 30

Servings cookies

Calories 352kcal

Author Jessica & Nellie

Ingredients

2 cups flour
¾ tsp salt
1 tsp baking soda
1 stick butter softened
½ cup brown sugar
½ cup white sugar
1 egg
½ cup cookie butter
2 tsp vanilla
6 Biscoff cookies crushed
½ cup cinnamon chips
12 1-inch pieces or squares of white chocolate
finishing salt garnish, optional

Instructions

In a mixing bowl, whisk flour, salt, and baking soda together and set aside.
In a separate bowl, cream butter, brown sugar, and white sugar for 2-3 minutes.
Add egg, ½ cup of cookie butter, and vanilla to the butter and sugar and mix for another 2-3 minutes.
Add the flour mixture to the wet ingredients and mix just until flour is fully incorporated. Do not over-mix.
Fold in the crushed Biscoff cookies and cinnamon chips.
Using a 1.5-tablespoon cookie scoop, take a scoop of cookie dough and form an impression in the center. Place one piece of white chocolate into the impression, then take another scoop of cookie dough and place it on top. Mold the two pieces together to form a ball, making sure to seal any gaps. Repeat with the remainder of the dough.
Place the dough balls in an airtight container and chill for 30 minutes. You can chill longer than 30 minutes if you’d like, but make sure not to skip the chilling. This will help intensify all of the flavors and will also prevent the cookies from spreading too much while baking.
When ready to bake, preheat the oven to 350°F.
Place the cookies on a parchment-lined baking sheet at least 2-3 inches apart and bake for 15-17 minutes. When ready, the cookies will be slightly browner around the edges.
Remove the cookies from the oven and sprinkle with finishing salt if you choose. Allow them to cool and set for 5 minutes before transferring them to a cooling rack to cool completely.

Nutrition

Possible variations for Biscoff Butter Cookies

Swap out the cinnamon chips. The cinnamon chips really complement the flavors in these cookies and are ideal for this recipe. However, plain white chocolate chips or butterscotch chips will also work if you can’t find them.
Adjust the sugar ratio. Both brown and white sugar are used in this recipe to achieve the cookie’s texture. Brown sugar confers depth of flavor and chewiness, while white sugar provides the crunchy edges. Feel free to play around with the ratio to achieve your ideal balance.

How to make The BEST Biscoff Butter Cookies:

After trying out multiple chocolate chip cookie recipes over many years, I have picked up several important tips for making the absolute best 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.
Spend a little extra time when you mix the sugars and butter. Creaming them together for 2-3 minutes will improve the consistency of your cookies. Mixing for another 2-3 minutes after adding the egg and vanilla is important too!
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 under-baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

Why are my cookies flat?

If your cookies are flat and spread out too much while baking, you may need to add a little bit more flour. Start by just adding a few tablespoons of flour to the batter and see if that is enough to help the shape of your cookies. If you are using a recipe with butter, make sure you aren’t melting the butter. There are a few cookie recipes that actually call for melted butter, but most of them just require the butter to be softened to room temperature. Which leads to the next question…

How do you soften butter to room temperature?

The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes. My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.

I prefer to use the defrost setting on my microwave – I don’t know exactly what that mode does differently, and it takes a little bit longer (closer to 30 seconds), but it seems to be easier to get the butter to soften without melting.

Why do my cookies burn on the bottom but aren’t done in the middle?

If your cookies are always burning on the bottom, it is probably a cookie sheet issue! If you are using really dark cookie sheets, the bottoms of your baked goods will tend to burn before they are actually cooked all the way through. If you use a lot of cooking spray, the same result can happen. I prefer to use lighter colored non-stick pans so that I don’t have to use cooking spray at all. As mentioned above, I have been converted to silicone baking mats over the last couple of years and I love how easy it is for cookies to come off the tray – no sticking ever!

MORE DELICIOUS COOKIE RECIPES TO TRY:

The post BISCOFF BUTTER COOKIES appeared first on Family Cookie Recipes.

S’MORES BROWNIE MIX COOKIES

Nellie — Fri, 21 Jun 2024 19:45:00 +0000

S’mores Brownie Mix Cookies made with brownie mix, graham crackers, and marshmallows. A deliciously easy cookie recipe that tastes like your favorite summer treat!

Summer is here and it’s time for s’mores. We love making s’mores around the campfire, but sometimes there is no campfire. If you’re craving s’mores, but want to stay inside, these S’mores Brownie Mix Cookies are perfect!

S’MORES BROWNIE MIX COOKIES

S’mores Brownie Mix Cookies are made by mixing flour, eggs, butter, chocolate syrup, and vanilla with a box of brownie mix. Add some mini chocolate chips to the cookie dough before scooping and baking the cookies. After the cookies are baked, slide a graham cracker square underneath and press half of a marshmallow on top. Broil for a minute to melt and brown the marshmallow before pressing a square of chocolate on the top.

Ingredients in S’mores Brownie Mix Cookies

Brownie mix – Use a 16.3-ounce box of brownie mix. Any variety works great!

Flour – Adding a little bit of flour to the brownie mix will ensure that the cookies have the perfect consistency.

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

Butter – Melted butter provides most of the moisture needed in the cookie dough. For best results, use real butter.

Chocolate syrup – A tablespoon of chocolate syrup adds a richer chocolate flavor to the cookies. If you don’t have any on hand, you can leave this out, but you really should try it!

Vanilla– The higher the quality of the vanilla, the better.

Miniature chocolate chips – You can’t have too much chocolate in cookies, right? Adding chocolate chips is also optional, but I never leave them out!

Graham crackers – Can’t have s’mores without graham crackers, right? Break each graham cracker into 8 squares and then slide a square underneath each cookie immediately after baking. You don’t want to add them before baking or they will burn.

Marshmallows – You will need 16 regular-sized marshmallows, cut in half to place on top of each baked cookie.

Hershey chocolate bars – Adding a square of a Hershey chocolate bar on top of each cookie is the perfect touch.

How to make S’mores Brownie Mix Cookies

Preheat the oven to 375° and line a couple of baking sheets with parchment paper or a silicone baking mat.

MAKE THE COOKIES

In a large bowl, combine the brownie mix and flour.

Use a hand mixer or fork to stir in all of the wet ingredients (eggs, melted butter, chocolate syrup, and vanilla).

Fold in the chocolate chips.

Using a 1 tablespoon cookie scoop, scoop cookie dough balls and arrange the cookie dough balls on the prepared baking sheet about 2” apart. Bake for 7 minutes.

While the cookies are baking, break your graham crackers into small squares (each graham cracker should be broken into 8 smaller squares), break your chocolate into pieces, and cut your marshmallows in half.

ADD GRAHAM CRACKERS AND CHOCOLATE BARS

Remove the cookies from the oven and use a spatula to slide a graham cracker under each cookie.

Put half of a marshmallow (cut side down) on the top of the cookie and gently press it into the cookie.

Turn the oven broiler on high and place the cookies back in the oven for around 1 minute – watch them closely because this can take seconds to a little over a minute depending on your broiler.

Remove the cookies from the oven as soon as the marshmallow starts to brown.

Let the cookies cool for a few minutes on the baking sheet before topping with a piece of chocolate bar.

If you’d like, you can sprinkle some graham cracker crumbs on top.

S’mores Brownie Mix Cookies

S'mores Brownie Mix Cookies made with brownie mix, graham crackers, and marshmallows. A deliciously easy cookie recipe that tastes like your favorite summer treat!

Course Cookies

Cuisine American

Keyword S’mores Brownie Mix Cookies

Prep Time 15

Cook Time 8

Servings cookies

Calories 133kcal

Author Jessica & Nellie

Ingredients

1 16.3 oz box of brownie mix
¼ cup unbleached flour
2 eggs
¼ cup butter melted
1 tablespoon chocolate syrup
1 teaspoon vanilla
½ cup of miniature chocolate chips
4 graham crackers break each into 8 squares
16 regular-sized marshmallows
3-4 Hershey chocolate bars

Instructions

Preheat the oven to 375° and line a couple of baking sheets with parchment paper or a silicone baking mat.

MAKE THE COOKIES

In a large bowl, combine the brownie mix and flour.
Use a hand mixer or fork to stir in all of the wet ingredients (eggs, melted butter, chocolate syrup, and vanilla).
Fold in the chocolate chips.
Using a 1 tablespoon cookie scoop, scoop cookie dough balls and arrange the cookie dough balls on the prepared baking sheet about 2” apart. Bake for 7 minutes.
While the cookies are baking, break your graham crackers into small squares (each graham cracker should be broken into 8 smaller squares), break your chocolate into pieces, and cut your marshmallows in half.

ADD GRAHAM CRACKERS AND CHOCOLATE BARS

Remove the cookies from the oven and use a spatula to slide a graham cracker under each cookie.
Put half of a marshmallow (cut side down) on the top of the cookie and gently press it into the cookie.
Turn the oven broiler on high and place the cookies back in the oven for around 1 minute – watch them closely because this can take seconds to a little over a minute depending on your broiler.
Remove the cookies from the oven as soon as the marshmallow starts to brown.
Let the cookies cool for a few minutes on the baking sheet before topping with a piece of chocolate bar.
If you’d like, you can sprinkle some graham cracker crumbs on top.

Nutrition

TIPS FOR MAKING THE BEST BROWNIE 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 store Brownie S’mores Cookies

Brownie S’mores Cookies can be stored at room temperature for up to 1 week in an airtight container.

WHY DO MY COOKIES BURN ON THE BOTTOM BUT AREN’T DONE IN THE MIDDLE?

CAN YOU FREEZE COOKIES?

You can freeze the cookie dough by rolling it into balls and placing the dough balls on a cookie sheet, just barely far enough apart that they aren’t touching. Place the cookie sheet in the freezer for 1-2 hours or until the dough is completely frozen through. Place the cookie dough balls in a Ziplock freezer bag and then pull them out when you want to bake them.

Frozen cookie dough balls thaw pretty quickly so you can bring them to room temperature before baking, or you can bake them straight out of the freezer, but you may need to add a minute or two to the baking time for them to be completely baked all the way through.

More delicious s’mores-inspired recipes to try:

4-Ingredient S’mores Chocolate Chip Cookies
S’mores Oatmeal Cookies
S’mores Popcorn
S’mores Poke Cake
Fudge Striped Cookie S’mores
Chocolate Chip S’mores Cookies
S’mores Cookie Sandwiches
S’mores Cookies
Baked S’mores Bars
Graham Cracker S’mores Cookies
S’mores Fudge
No-Bake S’mores Bars
S’mores Cheesecake
S’mores Brownies

S’mores Brownie Mix Cookies made with brownie mix, graham crackers, and marshmallows. A deliciously easy cookie recipe that tastes like your favorite summer treat!

The post S’MORES BROWNIE MIX COOKIES appeared first on Family Cookie Recipes.

BANANA OATMEAL COOKIES

Nellie — Tue, 21 May 2024 14:57:11 +0000

Banana Oatmeal Cookies are soft and chewy, made with banana pudding mix and fresh bananas. This is an easy banana oatmeal cookie recipe with tons of flavor!

Oatmeal cookies are a favorite of mine, but I like trying different variations as well. I had some ripe bananas in my kitchen and decided that they would be good in cookies. The results are kind of like banana bread but in cookie form. The cookies have tons of flavor and the consistency is perfect – these cookies definitely didn’t last long in my house!

Our readers love them too!

Ingredients in Banana Oatmeal Cookies

Butter– I always use salted butter, but unsalted works fine too! Make sure it is softened to room temperature before making the cookies.

Butter-flavored shortening – Using shortening and butter helps to make the cookies soft and keeps the consistency perfect.

Brown sugar and granulated sugar – Light brown sugar works best. Make sure your brown sugar is fresh (not dry and hard) for best results.

Eggs – I always use large eggs. Two eggs will bind all of the other ingredients together.

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

Banana cream pudding mix – You will need one small box (3.4 oz) of instant banana cream pudding mix to add to the cookie dough.

Banana – Adding a banana intensifies the banana flavor in the cookies. Use an overripe banana and mash with a fork before adding to the recipe.

Flour – I always just use all-purpose flour in cookies, but I’m guessing an oat flour or gluten-free substitute would work well in this recipe as well!

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

Cinnamon – A little bit of cinnamon tastes so good with the banana!

Salt – Just a little bit of salt helps all of the other flavors to pop.

Oats – I usually use old-fashioned oats in this recipe because I like my oatmeal cookies a little bit chewier, but you can use quick oats if you’d like. Or even a combination of the two!

How to make Banana Oatmeal Cookies

Preheat oven to 350°.

In a large bowl, cream together the butter, shortening, brown sugar, and white sugar. Beat for 2-3 minutes.

Add the eggs and vanilla and beat for another 1-2 minutes.

Add in the pudding mix and banana and mix again.

In a separate bowl, combine the flour, baking soda, cinnamon and salt. Add this mixture to the wet ingredients and mix just until combined.

Add in the oats and stir in with a spoon, just until barely combined.

Drop by rounded tablespoonfuls onto prepared cookie sheets (I like to line them with silicone baking mats or parchment paper, but you can lightly grease them instead).

Bake for 9-11 minutes or until the edges just barely begin to turn a light golden brown. Don’t overbake unless you like crispy cookies!

Banana Oatmeal Cookies

Banana Oatmeal Cookies are soft, chewy, and made with banana pudding mix and fresh bananas! Easy oatmeal cookie recipe with a ton of banana flavor!

Course Cookies

Cuisine American

Keyword Banana Oatmeal Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 150kcal

Author Jessica & Nellie

Ingredients

½ cup butter
½ cup butter flavored shortening
1 cup light brown sugar
½ cup sugar
2 eggs
1 tsp vanilla extract
1 small box 3.4 oz instant banana cream pudding mix
1 banana smashed
2 cups flour
1 tsp baking soda
½ tsp ground cinnamon
½ tsp salt
3 cups rolled oats

Instructions

Preheat oven to 350°.
In a large bowl, cream together the butter, shortening, brown sugar, and white sugar. Beat for 2-3 minutes.
Add the eggs and vanilla and beat for another 1-2 minutes.
Add in the pudding mix and banana and mix again.
In a separate bowl, combine the flour, baking soda, cinnamon and salt. Add this mixture to the wet ingredients and mix just until combined. Add in the oats and stir in with a spoon, just until barely combined.
Drop by rounded tablespoonfuls onto prepared cookie sheets (I like to line them with silicone baking mats or parchment paper, but you can lightly grease them instead).
Bake for 9-11 minutes or until the edges just barely begin to turn a light golden brown. Don’t overbake unless you like crispy cookies!

Nutrition

HOW TO MAKE THE BEST OATMEAL COOKIES:

After trying out multiple oatmeal cookie recipes over many years, I have picked up several important tips for making the absolute BEST Oatmeal 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 DO YOU SOFTEN BUTTER TO ROOM TEMPERATURE?

My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.

I actually prefer to use the defrost setting on my microwave – I don’t know exactly what that mode does differently, and it takes a little bit longer (closer to 30 seconds), but it seems to be easier to get the butter to soften without melting.

WHY DO MY OATMEAL COOKIES BURN ON THE BOTTOM BUT AREN’T DONE IN THE MIDDLE?

WHAT KIND OF OATS ARE BEST IN OATMEAL COOKIES?

You can use quick oats or old-fashioned oats in your cookies- it comes down to personal preference. I love using old-fashioned oats in this recipe, but it’s totally up to you and what type of oats you have in your pantry! If you use all quick oats, the cookies will end up being a little bit more dense and a little bit puffier. I like the texture of old-fashioned/rolled oats because it makes the cookies a little bit chewier (and also like I am eating real oatmeal which makes it easier for me to justify eating a few of these for breakfast!). You can even use a combination of both types if you’d like!

More delicious oatmeal cookie recipes to try:

Short on time? These 5-Ingredient Monster Cookies are so simple to make…and these Microwave Oatmeal Chocolate Chip Cookies are ready in less than 5 minutes!
Oatmeal is perfect for no-bake cookies, and no-bake cookies are wonderful if you don’t feel like baking! No-Bake Oatmeal Raisin Cookies, Lemon Oatmeal No-Bake Cookies, and Nutella No-Bake Cookies are some of our favorites!
If you love bananas in oatmeal cookies, you’ve got to try some other types of fruit too! Lemon Oatmeal Cookies are packed with lemon flavor and Raspberry Oatmeal Cookies and Blackberry Oatmeal Cookies are favorites too!

Banana Oatmeal Cookies are soft, chewy, and made with banana pudding mix and fresh bananas! Easy oatmeal cookie recipe with a ton of banana flavor!

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