Family Cookie Recipes

Coconut No Bake Cookies

Nellie — Wed, 03 Jun 2026 11:37:24 +0000

These Coconut No Bake Cookies are chewy, chocolatey, and loaded with rich flavor in every bite. Made with peanut butter, oats, chocolate chips, and a hint of coconut, they come together on the stovetop in just 15 minutes and go straight into the freezer to set. No oven required, and no complicated steps — just a simple, satisfying cookie that tastes like the classic you grew up with, with a fun coconut twist.

Recipe Highlights

No oven needed: These cookies are made entirely on the stovetop and set up in the freezer, making them perfect for warm weather or when you want a quick treat without heating up the kitchen.
Ready in one hour: With just 15 minutes of prep and an hour of freeze time, these cookies are surprisingly quick to pull together.
Classic no bake flavor with a twist: All the rich, chocolatey peanut butter flavor of the original no bake cookie, with coconut shreds folded in for added texture and a subtle tropical note.
Chewy and firm: These cookies have a satisfying chew from the oats and coconut, with a firm, fudgy bite that holds together beautifully.
Simple pantry ingredients: Everything in this recipe is easy to find and likely already in your kitchen.
Freezer friendly: These store perfectly in the freezer, so you can always have a batch on hand when a chocolate craving hits.

Ingredients in Coconut No Bake Cookies

Creamy peanut butter: Adds richness and helps bind the cookies together for a firm, chewy texture.
Unsalted butter: Melts into the mixture and gives the cookies their smooth, fudgy base.
Granulated sugar: Sweetens the cookies and helps create the right consistency when melted with the other ingredients.
Whole milk: Adds just enough moisture to bring the mixture together smoothly.
Semi-sweet chocolate chips: Melt into the base for a deep, rich chocolate flavor throughout every cookie.
Vanilla extract: Rounds out the chocolate and peanut butter flavors with a warm, subtle sweetness.
Old fashioned oats: Give the cookies their classic chewy texture and hearty bite.
Coconut shreds: Folded into the mixture for a hint of coconut flavor and added texture that complements the chocolate without overpowering it. Extra shreds on top make for a pretty finish.

Tips for the Best Coconut No Bake Cookies

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

Melt everything completely before adding the oats and coconut: Make sure the peanut butter, butter, sugar, milk, and chocolate chips are fully melted and smooth before folding in the dry ingredients. Adding the oats too soon can result in uneven mixing.
Use a cookie scoop for uniform cookies: A 2 tablespoon cookie scoop makes scooping fast and keeps all the cookies the same size so they freeze evenly.
Add the coconut shreds on top before freezing: If you want coconut on top of the cookies, press it on right after scooping. Once frozen, it will not stick.
No need to thaw before eating: These cookies can be enjoyed straight from the freezer. If you prefer a softer texture, let them sit at room temperature for a few minutes before eating.
Stir constantly while melting: Keep stirring the mixture on medium heat the entire time to prevent scorching on the bottom of the pot.

Storage Instructions

Store these cookies in a freezer safe bag or airtight container in the freezer. They keep well for several weeks and can be eaten directly from frozen. If you know they will be gone within the day, you can leave them on the tray at room temperature and enjoy as you go.

Coconut No Bake Cookies Recipe

Coconut No Bake Cookies made with peanut butter, chocolate chips, oats, and coconut shreds. Stovetop easy and freezer friendly!

Course Cookies

Cuisine American

Keyword Coconut No Bake Cookies

Prep Time 15

Chill Time 1

Servings cookies

Calories 181kcal

Author Jessica & Nellie

Ingredients

½ cup creamy peanut butter
¼ cup unsalted butter
1 cup granulated sugar
¼ cup whole milk
½ cup semi-sweet chocolate chips
1 teaspoon vanilla extract
1 ½ cups old fashioned oats
½ cup coconut shreds plus more for topping if desired

Instructions

Line a baking sheet with parchment paper and set aside.
Add the peanut butter, butter, sugar, milk, and chocolate chips to a medium pot over medium heat. Stir constantly until the mixture is completely melted and smooth.
Remove from heat and stir in the vanilla extract. Fold in the oats and coconut shreds until fully coated in the chocolate mixture.
Using a 2 tablespoon cookie scoop, scoop the mixture onto the prepared baking sheet. If desired, press extra coconut shreds on top before freezing.
Freeze for 1 hour, or until the cookies lift cleanly off the parchment paper.
Enjoy straight from the freezer or let sit at room temperature for a few minutes for a softer texture.

Notes

Store in a freezer safe bag or airtight container in the freezer.

Nutrition

FAQs

How will I know when the cookies are done in the freezer?

The cookies are ready when you can lift them off the parchment paper and they come off cleanly in one piece without stretching or falling apart. If they are still soft or sticky, give them a little more time.

Do I have to add coconut shreds on top?

No, that part is completely up to you. If you do want coconut on top, be sure to press it onto the cookies right after scooping, before they go into the freezer. Once frozen, the shreds will not adhere to the surface.

Can I use quick oats instead of old fashioned oats?

Yes. Quick oats will give the cookies a slightly softer, more uniform texture, while old fashioned oats add a chewier bite. Either works well in this recipe.

Can I use sweetened or unsweetened coconut shreds?

Both work. Sweetened coconut shreds will add a little extra sweetness, while unsweetened keeps the coconut flavor more subtle. Use whichever you prefer or have on hand.

Can I make these without peanut butter?

Peanut butter plays an important role in binding the cookies and adding richness, so leaving it out entirely will affect both the texture and flavor. You could substitute another nut or seed butter if needed.

More No Bake Cookie Recipes to Try

No Bake Cookie Bars — all the same chocolatey, oat and coconut flavor of no bake cookies, pressed into a pan and sliced into easy-to-serve bars.
Caramel Coconut No Bake Cookies — a unique twist on the classic made with brown sugar, honey, toasted coconut, and oats for a rich caramel flavor.
Best No Bake Cookies without Peanut Butter — a classic no bake cookie made with chocolate, oats, and coconut, without any peanut butter.
No Bake M&M Cookies — chewy coconut and oat no bake cookies loaded with chocolate chips and colorful M&Ms for a fun, crowd-pleasing treat.
Banana Oatmeal No Bake Cookies — a simple six-ingredient no bake cookie with a sweet banana flavor and the same easy stovetop method.

These Coconut No Bake Cookies are the kind of treat you will keep coming back to — rich, chewy, chocolatey, and just different enough from the original to make them feel fresh every time.

The post Coconut No Bake Cookies appeared first on Family Cookie Recipes.

Homemade Nutter Butter Cookies (Copycat Recipe)

Jessica — Fri, 29 May 2026 01:32:00 +0000

If you love Nutter Butters, wait until you try the homemade version. These copycat Nutter Butter cookies are soft and chewy where the original is crunchy — same iconic peanut shape, same irresistible peanut butter filling, but made from scratch with simple ingredients and so much better than anything from a bag.

The dough comes together in one bowl, the shaping is easier than it looks, and the whole recipe is done in about 30 minutes. Once you make these, you will have a hard time going back to the store-bought version.

Why You’ll Love This Recipe

Better than store-bought — cleaner ingredients, more peanut butter flavor, and a texture you just cannot get from a packaged cookie
Soft and chewy — unlike the crispy store-bought Nutter Butters, the homemade version has a soft, tender texture that peanut butter lovers go crazy for
That iconic peanut shape — the shaping technique is simple once you know how, and the fork crosshatch makes them look exactly like the real thing
Creamy peanut butter filling — a simple four-ingredient peanut butter frosting that pipes or spreads beautifully between the cookies
One bowl, 30 minutes — quick enough for a weeknight treat, impressive enough for a cookie exchange

Ingredients in Homemade Nutter Butter Cookies

Cookie Dough

Salted butter — Three quarters of a cup, softened to room temperature. Salted butter adds a nice balance to the sweetness of the dough and the richness of the peanut butter.

White granulated sugar — Half a cup for sweetness and a slightly crisp edge.

Light brown sugar — Three quarters of a cup for moisture and depth of flavor. Make sure yours is soft and fresh.

Peanut butter — One cup of creamy peanut butter. Creamy gives you the smoothest dough and the best texture. Crunchy peanut butter works too if you want a little extra texture in every bite.

Egg — One large egg to bind the dough and add moisture.

Vanilla extract — One teaspoon to round out the peanut butter flavor.

All-purpose flour — Two cups for structure.

Baking soda — One and a quarter teaspoons to give the cookies a soft, slightly puffy texture.

Peanut Butter Filling

Salted butter — Quarter cup, softened.

Creamy peanut butter — Three quarters of a cup for a rich, intensely peanut buttery filling.

Whole milk — Three tablespoons to thin the filling to the right consistency. Add slowly and adjust as needed.

Powdered sugar — One and a quarter cups for sweetness and structure in the filling.

How to Make Homemade Nutter Butter Cookies

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

Step 2. Using a hand mixer, cream together the softened butter, both sugars, and peanut butter in a large mixing bowl for 3 to 4 minutes until smooth and creamy.

Step 3. Add the egg and vanilla and beat on high speed until fully incorporated.

Step 4. Add the flour and baking soda and mix on low to medium speed until the dry ingredients are fully combined and a dough forms.

Step 5 — Shaping the cookies. Divide the dough into 2-tablespoon portions. Roll each portion into a cylinder, then pinch gently in the center to create the classic peanut shape. Use a fork to press a crosshatch pattern into each end. This is what makes them look like real Nutter Butters — do not skip it!

Step 6. Place shaped cookies on the prepared baking sheets, leaving about 1½ inches between each cookie. Bake for 12 minutes.

Step 7. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack and cool completely — at least 20 minutes — before adding the filling. Do not rush this step. Warm cookies will melt the filling.

Step 8 — Make the filling. In a medium bowl, beat together the softened butter, peanut butter, milk, and powdered sugar with a hand mixer until smooth and creamy. Add the milk gradually — if the filling is too thick, add a little more milk. If it is too thin, add a little more powdered sugar.

Step 9. Use a spatula or piping bag to spread or pipe the filling onto the flat side of half the cookies. Top with the remaining cookies to form sandwiches. Press gently so the filling reaches the edges.

Tips for the Best Homemade Nutter Butters

Cool the cookies completely before filling. This is the most important tip. If the cookies are even slightly warm, the peanut butter filling will melt and run out the sides. Give them a full 20 minutes on the wire rack.
The shaping is easier than it looks. Roll the dough into a cylinder, pinch the middle, and press the fork pattern in. It takes about 10 seconds per cookie once you get the rhythm and they look incredibly impressive.
Use a piping bag for cleaner results. A zip-top bag with the corner snipped works just as well as a piping bag and gives you much more control over the filling than a spatula, especially around the edges.
Creamy peanut butter works best. Natural peanut butter tends to be oilier and can make the dough too soft. Stick with a standard creamy peanut butter like Jif or Skippy for the most consistent results.
Add the milk to the filling slowly. Start with two tablespoons and add more from there. It is much easier to thin a filling than to thicken one that has gotten too loose.

How to Store Homemade Nutter Butter Cookies

Room temperature: Store in an airtight container for up to 4 days. The cookies stay soft and the filling holds up well at room temperature.

Refrigerator: Store in an airtight container in the fridge for up to 5 days. Let them come to room temperature before eating for the best texture — cold peanut butter filling can be a little firm straight from the fridge.

Freezer: Freeze assembled sandwich cookies in a single layer until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature for about 30 minutes before serving.

Homemade Nutter Butters

Homemade Nutter Butters are soft, chewy cookies that are so much better than the store-bought versions! Sweet & packed with great peanut butter flavor, these cookies are a hit!

Course Cookies, Dessert

Cuisine American

Keyword Homemade Nutter Butter Cookies

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 385kcal

Author Jessica & Nellie

Ingredients

COOKIE Ingredients

¾ cup salted butter
½ cup white granulated sugar
¾ cup light brown sugar
1 cup peanut butter
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
1 ¼ tsp baking soda

Peanut Butter Filling

¼ cup salted butter
¾ cup peanut butter
3 TBSP whole milk
1 ¼ cup powdered sugar

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
Use an electric hand mixer to cream together the butter, sugars, and peanut butter in a large mixing bowl for 3-4 minutes.
Once the butter mixture is smooth and creamy, add the egg and vanilla. Whisk the mixture on high speed until the egg is fully incorporated into the batter.
Gently whisk in the flour and baking soda on a low-medium speed until the dry ingredients are fully incorporated.
Divide the cookie dough into balls the size of 2 tablespoons. Roll the balls of dough into cylinders and pinch them in the middle to create a “peanut” shape. Use a fork to give each cookie a criss-cross pattern.
Place the cookie dough on a baking sheet, leaving about 1 ½ inches between each cookie, and bake for 12 minutes.
Transfer the cookies to a cooling rack and allow them to cool for 20 minutes while you prepare the filling.
In a medium sized mixing bowl, whisk together the filling ingredients using an electric hand mixer until smooth and creamy.
Use a spatula or piping bag to top half the cookies with filling. Top with the remaining cookies to form sandwiches, serve, and enjoy!

Nutrition

Frequently Asked Questions

What are Nutter Butter cookies? Nutter Butters are a classic store-bought peanut butter sandwich cookie made by Nabisco — two peanut-shaped peanut butter cookies with a creamy peanut butter filling in the middle. This homemade version recreates the same iconic shape and filling but with a softer, chewier texture.

What is the difference between homemade and store-bought Nutter Butters? Store-bought Nutter Butters are crispy and crunchy. This homemade version is soft and chewy, with a richer peanut butter flavor and a creamier filling. Most people who try both prefer the homemade version.

Can I use crunchy peanut butter instead of creamy? Yes — crunchy peanut butter works well in the cookie dough and adds a little extra texture in every bite. For the filling, creamy peanut butter gives the smoothest result, but crunchy can work there too if you prefer.

Why did my filling melt into the cookies? The cookies were not fully cooled before the filling was added. Make sure the cookies have cooled completely on a wire rack — at least 20 minutes — before assembling.

Can I make the dough ahead of time? Yes. Refrigerate the dough covered for up to 48 hours before shaping and baking. The shaped, unbaked cookies can also be frozen and baked straight from frozen — just add 2 to 3 minutes to the bake time.

How do I get the peanut shape right? Roll the dough into a short cylinder, about 2 inches long, then pinch gently in the center so the two ends are slightly wider than the middle. Press a fork crosshatch pattern into both ends. It looks exactly like a peanut once baked — and it gets easier with every one you shape.

Can I make a larger batch? Absolutely — the recipe doubles easily. Use the same mixing bowl and bake in batches.

More Peanut Butter Cookie Recipes

Reese’s Peanut Butter Pudding Cookies — soft pudding cookies loaded with Reese’s pieces and peanut butter flavor throughout.

Peanut Butter and Jelly Sandwich Cookies — the classic PB&J combination in sandwich cookie form — a fun twist on a childhood favorite.

No-Bake Peanut Butter Blossoms — all the flavor of a peanut butter blossom with zero oven time required.

Grandma’s Peanut Butter Cookies — a classic, timeless peanut butter cookie recipe that has been a family favorite for generations.

Soft, chewy, and loaded with peanut butter flavor in every bite — these homemade Nutter Butters are the upgrade the classic cookie has always deserved.

The post Homemade Nutter Butter Cookies (Copycat Recipe) appeared first on Family Cookie Recipes.

Lemon Pecan Shortbread Bars

Jessica — Thu, 28 May 2026 16:03:02 +0000

Lemon Pecan Shortbread Bars are a classic treat made with butter, powdered sugar, flour, lemon extract & zest and chopped pecans. Tangy, buttery shortbread baked & cut into squares!

These pecan shortbread cookies with lemon are one of those simple, cozy recipes I keep coming back to. The bright lemon flavor feels light and fresh, making them perfect for spring and summer baking, though they’re just as lovely any time of year.

Ingredients for Lemon Shortbread Cookies

Butter: The butter creates that rich, tender shortbread texture and gives the cookies their classic melt-in-your-mouth flavor.

Powdered sugar: ½ cup powdered sugar keeps the cookies soft and smooth while adding just the right amount of sweetness.

Flour: Adding flour provides structure, holding the shortbread together without making it dense or heavy.

Extract: Using ½ tsp lemon extract boosts the bright citrus flavor and makes the lemon really stand out.

Lemon zest: Fresh lemon zest adds natural tang and a fresh, vibrant aroma to every bite.

Pecans: ½ cup chopped pecans add a warm, nutty crunch that perfectly balances the buttery shortbread.

Tips for making Pecan Shortbread

Use truly softened (not melted) butter: The butter should press easily with your finger but still hold its shape—this ensures a tender shortbread without spreading or becoming greasy.
Chill the dough fully before baking: This step isn’t optional; it allows the flour to hydrate and the butter to firm up, giving you clean cuts and a classic shortbread texture instead of a crumbly bar.
Press the dough evenly into the pan: Take extra time to compact the dough firmly and evenly, especially in the corners, so the bars bake uniformly and don’t crumble when sliced.
Press the pecans into the dough, not just on top: Gently pushing the pecans into the surface keeps them from falling off after baking and helps them toast evenly without burning.

How long are Lemon Shortbread Cookies good for?

Maintain the freshness of these shortbread cookies by storing them in an airtight container at room temperature for up to 1 week.

You can freeze them for up to 3 months in a freezer-safe container or resealable plastic bag. Defrost at room temperature overnight before enjoying.

Lemon Pecan Shortbread Cookies

Lemon Pecan Shortbread Cookies are a classic treat made with butter, powdered sugar, flour, lemon extract & zest and chopped pecans. Tangy, buttery shortbread baked and cut into bars!

Course Cookie Bars, Cookies, Dessert

Cuisine American

Keyword Lemon Pecan Shortbread Cookies

Prep Time 15

Cook Time 25

Chill Time 1

Total Time 1 40

Servings cookies

Calories 138kcal

Author Jessica & Nellie

Ingredients

⅝ cup butter softened- ½ cup plus 2 TBSP
½ cup powdered sugar
1 ¼ cups flour
½ tsp lemon extract
2 TBSP lemon zest
½ cup chopped pecans

Instructions

In a mixing bowl, cream the butter and sugar using an electric mixer or whisk by hand. Add in the flour and lemon extract. Mix until the dough forms a ball and pulls away from the side of the bowl. Stir in the lemon zest.
Cover the bowl with plastic wrap and place in the fridge for 1-2 hours to chill. About 10 minutes before the dough is done chilling, get the oven preheating to 325°F.
Press the dough into an ungreased 9-inch square baking pan. Score the top with a sharp knife into 16 squares and prick each square twice with a fork. Sprinkle the pecans over the dough and press them firmly into it.
Place the bars in the preheated oven and bake for 20-25 minutes or until lightly browned and the pecans are toasted.
Let the lemon squares cool for about 5 minutes, then cut along scored lines. Leave them in the pan, on a wire rack, to cool completely. Serve and enjoy!

Notes

To maintain the freshness of lemon shortbread cookies, it is recommended to store them in an airtight container at room temperature for up to 1 week.

You can freeze them for up to 3 months in a freezer-safe container or resealable plastic bag. Defrost at room temperature overnight before enjoying.

Nutrition

Can I use bottled lemon juice instead of lemon zest?

Lemon juice won’t give the same bright flavor or aroma as zest and can change the texture, so zest is highly recommended for best results.

Why does the dough need to chill before baking?

Chilling firms up the butter and allows the flavors to develop, which helps the shortbread bake evenly and hold its shape.

Can I use a different nut or leave the pecans out?

Yes, walnuts or almonds work well, or you can skip the nuts entirely for a classic lemon shortbread.

Enjoy more tasty cookie bar recipes here:

Soft & chewy Coconut Dream Bars feature a rich, buttery crust topped with a sweet, brown sugar coconut filling. With golden edges, tender centers, and a warm coconut flavor, these walnut-studded bars are a treat everyone will love!
These Nestlé Toll House Cookie Bars take the classic, nostalgic yellow-bag recipe you grew up with and give it a few simple tweaks to make it even better. They bake up with the perfect balance of chewy centers and golden edges that everyone loves.
Chocolate Raspberry Shortbread Cookie Bars feature a buttery shortbread base layered with rich chocolate, sweet raspberry jam, and a nutty crumb topping. Decadent layers and beautiful pops of raspberry in every bite!
With just four ingredients and minimal prep, you can have warm, spiced Pumpkin Chocolate Chip Cookie Bars—studded with chocolate chips—ready to enjoy in under 30 minutes.
Yellow Cake Mix Cookie Bars are an easy, crowd-pleasing treat made with a box of cake mix, and plenty of chocolate. This simple recipe transforms basic yellow cake mix into soft, chewy cookie bars that everyone loves.
Made with sugar cookie dough, creamy cheesecake filling, and a sprinkle of fun on top, these Cheesecake Sugar Cookie Bars bake up soft, sweet, and irresistible—all in just one pan!
Lemon cookies are incredible! You won’t want to miss our No-Bake Lemon Cookies, our Lemon Pudding Sugar Cookies or these White Chocolate Chip Lemon Cookies!

Lemon Pecan Shortbread Cookies are a bright and buttery treat, made with rich butter, powdered sugar, tender flour, fresh lemon zest and extract, and crunchy pecans. Tangy, soft, and perfectly sliceable, these classic shortbread squares are a family favorite for sharing any time of year!

The post Lemon Pecan Shortbread Bars appeared first on Family Cookie Recipes.

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

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

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

Nutella Lovers Unite!

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

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

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

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

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

Nutella Crinkle Cookie Ingredients

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

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

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

Sugar: Sweeten the dough with 1 ⅓ cups sugar.

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

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

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

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

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

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

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

Helpful Tips & Tricks

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

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

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

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

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

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

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

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

Storage and Freezing

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

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

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

Nutella Crinkle Cookies

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

Course Cookies, Dessert

Cuisine American

Keyword Crinkle Cookies, Nutella Crinkle Cookies

Prep Time 15

Cook Time 10

Chill Time 30

Total Time 55

Servings cookies

Calories 122kcal

Author Jessica & Nellie

Ingredients

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

Instructions

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

Notes

These Nutella cookies will stay fresh for up to 5-7 days if stored in an airtight container at room temperature.

For longer storage, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Can I use butter instead of shortening?

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

Can I skip toasting the hazelnuts?

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

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

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

Why do the cookies crack on top?

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

Variations for Crinkle Cookies

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

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

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

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

Enjoy more of our favorite crinkle cookie recipes here:

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

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

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

Cookies and Cream Cookies with Oreo Pudding Mix

Nellie — Sat, 16 May 2026 21:03:57 +0000

These Cookies and Cream Cookies have been a family favorite for years — and the secret is one ingredient most people walk right past in the baking aisle. Oreo pudding mix goes directly into the dough and completely changes the texture of the finished cookie.

Softer centers, chewier edges, and that deep cookies and cream flavor built right into every bite. No chilling required. Ready in 20 minutes. And once you know the pudding mix trick, you will want to use it in every cookie you make.

Why You’ll Love This Recipe

Crowd favorite — every single time these show up at a gathering, someone asks for the recipe
Perfectly soft every time — the Oreo pudding mix is the secret ingredient that keeps these cookies soft and chewy for days, not just the day they are baked
No chill time required — the dough goes straight from the bowl to the oven, no waiting around
Big Oreo flavor — between the pudding mix in the dough and the large Oreo chunks folded in, every bite tastes unmistakably like cookies and cream
Ready in 20 minutes — one of the fastest cookie recipes on this site
Simple pantry ingredients — nothing fancy, just butter, sugar, flour, a box of pudding mix, and a package of Oreos

Our readers absolutely love these cookies too!

Ingredients in Cookies and Cream Cookies

Butter: One cup, fully softened to room temperature. Softened butter creams properly with the sugar and gives the cookies their structure and chew. Do not use melted butter — it causes cookies to spread flat.
Light brown sugar: Adds moisture and a subtle depth of flavor. Make sure yours is soft and fresh — dried-out brown sugar affects the final texture.
Granulated sugar: Adds sweetness and helps the edges set up with a slight crisp.
Oreo Cookies and Cream instant pudding mix: One 4.2 oz package, added to the dough as a dry powder. Do not make the pudding first — the dry mix goes straight in. This is what makes these cookies stay soft for days. Walmart carries it most reliably. Vanilla pudding mix works as a substitute if you cannot find the Oreo variety.
Eggs: Two large eggs. Always use large eggs in baking for consistent results.
Vanilla extract: One teaspoon of good quality vanilla extract or vanilla bean paste.
All-purpose flour: Standard all-purpose flour works best here.
Baking soda: Make sure yours is not expired. Old baking soda is one of the most common reasons cookies do not rise properly.
White chocolate chips: One cup. They add a creamy sweetness that pairs perfectly with the Oreo flavor. You can leave them out if you prefer — the cookies are delicious either way.
Oreo cookies: 15 cookies, coarsely crushed into large chunks. Not fine crumbs — you want big, satisfying pieces of Oreo in every bite.

Cookies & Cream Cookies Recipe

Cookies & Cream Cookies are made with pudding mix and Oreo cookies for a perfectly soft and chewy cookie that is sure to be a favorite!

Course Cookies

Cuisine American

Keyword Cookies and Cream Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 150kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened
½ cup brown sugar
½ cup sugar
4.2 oz Cookies & Cream pudding mix
2 eggs
1 tsp vanilla extract
2 ¼ cups flour
1 tsp baking soda
1 cup white chocolate chips optional*
15 Oreo cookies coarsely crushed (you want big chunks!)

Instructions

Preheat oven to 350°.
First, use a hand mixer to cream the butter and sugars for at least 2-3 minutes. Add the pudding mix and mix until well blended.
Add the eggs and vanilla and mix for another 2-3 minutes.
Add the flour and baking soda and continue mixing.
Once the dough is well mixed, you can stir in the white chocolate chips and Oreo cookie chunks with a wooden spoon.
Drop cookies by rounded teaspoonfuls (I use a cookie scoop) onto a greased cookie sheet. Bake for 8-10 minutes.

Video

Notes

*The original recipe called for white chocolate chips. I’m just not a huge fan of white chocolate chips so I usually leave them out, but you can definitely give it a try!

These cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature. Place them in an airtight container or freezer bag and freeze for up to 3 months.

Nutrition

Why Pudding Mix Makes Better Cookies

Most cookie recipes rely on butter, sugar, eggs, and flour to create texture. Adding a package of instant pudding mix to that same dough changes things in a few specific ways.

Pudding mix contains cornstarch, which absorbs moisture during baking and holds onto it as the cookies cool. That is what keeps pudding cookies noticeably softer on day three than a standard cookie would be. It also adds a small amount of fat and flavoring that enriches the dough without requiring any extra steps.

The key detail is that you add the dry powder directly to the dough — you are not making pudding. The mix dissolves into the dough during creaming and baking, and the result is a cookie with a texture most people describe as bakery-style. Dense enough to feel substantial, soft enough to pull apart easily.

For this recipe specifically, the Oreo Cookies and Cream pudding mix does double duty — it adds the soft texture and builds the cookies and cream flavor into the dough itself, so every bite tastes like cookies and cream even without an Oreo chunk in it.

Tips for Perfect Results

Full instructions can be found on the recipe card above, but here are some helpful tips!

Do not overbake. This is the single most important tip. The cookies keep baking on the hot pan after you pull them from the oven. When the bottom edges are just barely golden and the centers look underdone, they are done. They will set up perfectly as they cool.
Crush Oreos into chunks, not crumbs. Place them in a zip-top bag and smash with a rolling pin or meat mallet. This gives you full control over the size of the pieces. Stop when you have a mix of large irregular chunks — not powder. Large pieces are what give every bite that satisfying cookies and cream texture.
Cream the butter and sugar fully. Set a timer for two to three minutes and do not skip it. Rushing this step results in a denser, flatter cookie.
Check your dough consistency. If it feels too sticky to scoop cleanly, add flour one tablespoon at a time until it firms up. Sticky dough spreads too much in the oven.
Use a cookie scoop. Uniform cookies bake evenly and look more consistent. A two tablespoon scoop is the right size for this recipe.

The Round Cookie Trick

Here is a simple trick for getting perfectly round, bakery-style cookies at home. Right after the cookies come out of the oven, while they are still hot and soft on the pan, place a round cookie cutter or the rim of a drinking glass over the top of each cookie — slightly larger than the cookie itself. Swirl it in circular motions, nudging the edges inward gently as you go. The more you swirl, the rounder and thicker the cookie becomes. Let them cool in place. This works with any drop cookie recipe and takes about 10 seconds per cookie.

How to Store Cookies and Cream Cookies

Room temperature: Store in an airtight container for up to 5 days. Add a slice of sandwich bread to the container — the cookies absorb moisture from the bread and stay soft much longer than they would otherwise.

Refrigerator: Store in an airtight container for up to one week. Let them come to room temperature before serving for the best texture.

Freezer (baked cookies): Freeze in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature for about 30 minutes.

Freezer (unbaked dough): Scoop into balls, freeze on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake straight from frozen at 350°F, adding 2 to 3 extra minutes to the bake time.

Frequently Asked Questions

What does pudding mix do in cookies? Instant pudding mix — added as a dry powder directly to the dough — keeps cookies softer for longer than a standard recipe. The cornstarch in the mix absorbs and holds moisture during baking, which is why pudding cookies stay soft on day three when most cookies have already started to harden.

Do I make the pudding before adding it to the dough? No. The dry pudding mix goes straight into the dough as a powder — you do not prepare it first. Just open the package and add the dry mix at the same stage you would add sugar.

Can I use a different pudding mix flavor? Yes. Vanilla pudding mix is the best substitute if you cannot find the Oreo Cookies and Cream variety. The cookies will be just as soft — they just will not have as much built-in Oreo flavor throughout the dough.

Can I leave out the white chocolate chips? Absolutely. The white chocolate chips add a nice creamy sweetness but the cookies are delicious without them. Semi-sweet or milk chocolate chips also work well as a swap.

Why are my cookies flat? Almost always butter that was too warm or not enough flour. Make sure your butter is softened but not melted — even slightly melted butter causes cookies to spread flat. If the dough feels too sticky, add flour one tablespoon at a time.

Why are my cookies hard or crispy? Overbaking. Pull the cookies out when the centers still look underdone. They finish baking on the hot pan, and by the time they are fully cooled they will have the right texture.

Can I make the dough ahead of time? Yes — refrigerate covered dough for up to 48 hours before baking. Chilled dough spreads a little less in the oven, which actually gives you a slightly thicker, chewier cookie.

How do I soften butter quickly? Place the unwrapped stick of butter in the microwave and heat on the defrost setting in 6 to 7 second intervals, checking after each one. The defrost setting is more forgiving than full power and makes it easier to soften without accidentally melting.

More Pudding Mix Cookie Recipes

If the pudding mix technique is new to you, these are the other recipes worth trying next:

Reese’s Peanut Butter Pudding Cookies: The same soft pudding cookie base with peanut butter flavor and Reese’s pieces throughout. Great flavor, just like these White Chocolate Biscoff Cookies.
Banana Pudding Cookies: Banana pudding mix in the dough with Nilla wafer pieces folded in — soft, pillowy, and packed with banana cream flavor.
Lemon Pudding Sugar Cookies: Soft, pillowy sugar cookies made with lemon pudding mix for a bright citrusy flavor — no fresh lemons or zest needed.
Chocolate Pudding M&M Cookies: Triple chocolate cookies made with chocolate pudding mix, cocoa powder, mini chocolate chips, and a full bag of mini M&Ms pressed right into the top.
Mint Oreo Pudding Cookies: The mint twist on our classic cookies and cream cookies — the same Oreo pudding base with mint extract and mint Oreo chunks folded in.

Once you discover what pudding mix does to a cookie, it is hard to go back — and these cookies and cream cookies are the perfect place to start.

The post Cookies and Cream Cookies with Oreo Pudding Mix appeared first on Family Cookie Recipes.

Cherry Pie Cookie Bars

Nellie — Wed, 13 May 2026 16:41:59 +0000

These Cherry Pie Cookie Bars are a simple and delicious dessert that combines the sweet, fruity flavor of cherry pie filling with a soft and buttery cookie base. Made with just a handful of pantry ingredients, these easy bars come together in minutes and bake up beautifully into golden, fruit-topped squares that taste like cherry pie without any of the fuss.

Recipe Highlights

All the flavor of cherry pie in bar form: These bars give you every bit of that classic cherry pie flavor without the work of making a crust or fussing with a pie plate.
Just a handful of ingredients: Everything you need is simple and easy to find, including a can of cherry pie filling that does all the heavy lifting on flavor.
Quick and easy to make: The dough comes together in about 10 minutes and the bars bake in just 30 minutes, making this a no-stress dessert for any occasion.
Perfect for feeding a crowd: Baked on a large sheet pan and cut into 15 squares, these bars are ideal for potlucks, parties, holidays, and family gatherings.
Soft and buttery texture: The cookie base is tender and rich with a slight chew that pairs perfectly with the sweet cherry topping.

Ingredients in Cherry Pie Cookie Bars

Sugar: Sweetens the cookie base and helps create a soft, tender texture throughout the bars.
Butter: Softened butter gives the dough its rich, buttery flavor and creates a moist, chewy crumb. Make sure it is fully softened before mixing for the best results.
Eggs: Four eggs add structure and richness to the batter and help the bars bake up soft and thick.
Vanilla extract: Adds a warm, classic flavor that pairs beautifully with the sweet cherry topping.
Almond extract: The secret ingredient in these bars. Almond extract enhances the cherry flavor in a way that tastes just like a classic cherry pie filling.
All purpose flour: Provides the structure for the cookie base without making it dense or heavy.
Cherry pie filling: One can of cherry pie filling is all you need for the topping. The cherries bake right into the dough, creating a jammy, fruity finish in every bite.

Tips for the Best Cherry Pie Cookie Bars

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

Do not skip the almond extract: The combination of vanilla and almond extract is what gives these bars that unmistakable cherry pie flavor. It makes a huge difference and is worth having on hand.
Soften the butter fully: Softened butter creams properly with the sugar to create the right texture in the dough. Cold butter will not incorporate evenly.
Score the dough before adding the filling: Gently drawing lines on the surface of the dough before adding the cherry pie filling helps you place one heaping teaspoon per square so every bar gets an even amount of cherry topping.
Do not cut all the way through the dough when scoring: The lines are just a guide for placing the filling, not actual cuts. Cutting through the dough will affect how the bars bake up.
Let the bars cool completely before cutting: The bars will firm up as they cool and will slice much more cleanly once they have had time to set.
Use a sharp knife for clean cuts: A sharp knife rather than a dull one will give you the cleanest, most even squares without dragging the cherry filling.

Storage Instructions

Store cherry pie cookie bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days.

These bars also freeze well. Layer them between sheets of parchment paper in an airtight container and freeze for up to 2 months. Thaw at room temperature before serving.

Cherry Pie Cookie Bars Recipe

Cherry Pie Cookie Bars are soft, buttery cookie bars topped with sweet cherry pie filling. Easy dessert recipe made with just 7 ingredients!

Course Cookie Bars

Cuisine American

Keyword Cherry Pie Cookie Bars

Prep Time 10

Cook Time 30

Servings servings

Calories 291kcal

Author Jessica & Nellie

Ingredients

1 ½ cups sugar
1 cup butter softened
4 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all purpose flour
21 oz can cherry pie filling

Instructions

Preheat oven to 350° F. Line a 13×18 inch baking sheet with a silicone baking mat or parchment paper.
Beat butter and sugar together for 2 to 3 minutes until light and fluffy.
Add eggs, vanilla extract, and almond extract and beat for another 2 to 3 minutes.
Add flour and mix just until combined.
Spread the dough evenly onto the prepared baking sheet.
Use a knife to gently draw lines on the surface of the dough to divide it into 15 squares. Do not cut all the way through.
Drop one heaping teaspoon of cherry pie filling onto the center of each square.
Bake for 30 minutes until the edges are lightly golden.
Allow the bars to cool completely before cutting and serving.

Nutrition

FAQs

Can I use a different pie filling? Yes, these bars work wonderfully with any flavor of pie filling. Blueberry, strawberry, and peach are all delicious variations using the same base recipe.

Do I have to use almond extract? Almond extract is strongly recommended because it enhances the cherry flavor in a way that tastes just like classic cherry pie, but it can be replaced with an equal amount of additional vanilla extract if needed.

Can I make these in a smaller pan? This recipe is designed for a 13×18 inch sheet pan. A smaller pan will make the bars thicker and may require additional baking time. Check for doneness by looking for a lightly golden edge and a set center.

How do I know when the bars are done baking? The bars are done when the edges are lightly golden and the center no longer looks wet or underbaked. A toothpick inserted into the cookie portion should come out clean.

Can I add a glaze or frosting? Yes! A simple powdered sugar glaze drizzled over the cooled bars adds a nice finishing touch. Mix 1 cup powdered sugar with 2 to 3 tablespoons of milk and drizzle over the cooled bars before serving.

More Cookies You’ll Love

Cherry Almond Cookie Bars: Buttery cookie bars packed with cherry and almond flavor in every bite. If you love the cherry almond combination in these pie bars, this recipe is a must-try.
Cherry Pie Cookies: Sugar cookies filled with sweet cherry pie filling and drizzled with white chocolate. All the same cherry pie flavor in individual cookie form.
Blackberry Cookies: Soft and chewy cookies bursting with fresh blackberry flavor. A perfect choice for anyone who loves a fruity, jammy cookie.
Cream Cheese Sugar Cookies: Ultra-soft sugar cookies made with cream cheese for a tender, pillowy texture. A great base cookie that pairs beautifully with any fruit filling.
Cake Mix Jello Cookies: Fun and festive cookies made with cake mix and Jello for a fruity, colorful treat. Use cherry Jello for a flavor that complements these pie bars perfectly.

These Cherry Pie Cookie Bars are one of those effortless desserts that look and taste impressive with very little work, and the cherry almond flavor combination makes them completely irresistible right from the first bite.

The post Cherry Pie Cookie Bars appeared first on Family Cookie Recipes.

Birthday Cookie Cake (Better Than Store-Bought!)

Jessica — Mon, 11 May 2026 19:41:15 +0000

Skip the $20 store-bought cookie cake — this homemade Birthday Cookie Cake is soft, chewy, loaded with M&Ms and chocolate chips, and topped with buttercream frosting. Ready in 30 minutes and way better than Great American Cookie.

This birthday cookie is a perfectly sweet, soft and delicious treat to surprise your family or friends with. A cookie cake is a fantastic alternative dessert that tastes incredible and is easy to serve too!

M&M Birthday Cookie Cake

A cookie cake is a great dessert to bring to your next family or friend birthday celebration. I love making this unique treat because it is just a bit simpler than individual cookies or a standard cake. There is no scooping or rolling required and you can still enjoy the fun of slicing a cake!

The M&M’s in the cookie dough provide a wonderful and sweet crunch throughout the cake. You can also have fun with the candy colors and create a special color theme for the birthday party of even make them for a holiday event. Have fun with this cookie cake and see for yourself how amazing it tastes!

WHY YOU’LL LOVE THIS COOKIE CAKE RECIPE

It is EASY. No fussing with cake layers! The ease in which you can make this birthday cookie cake is amazing. Most of the ingredients are probably in your kitchen too, making it a simple recipe to whip up!
Adapt to suit your tastes. For the delicious candy addition, use milk, dark or even peanut butter M&M’s. You can also use white, milk or dark chocolate chips depending on your preference.
No chilling is required. Patience while waiting for dessert to be ready can be difficult, but this recipe does not require any chilling of the dough. You can mix and bake in a matter of minutes!

Homemade Birthday Cookie Cake Ingredients

Butter: You will need 12 tbsp of butter, softened, to create a wonderfully rich tasting cookie base.

Brown sugar: Adding in 1 cup of brown sugar will give this cookie cake a nice depth of flavor.

Sugar: Use ¼ cup of sugar to make this cookie perfectly sweet and chewy.

Egg: Add in 1 whole egg + 1 egg yolk to help bind the ingredients together well.

Vanilla extract: Using 2 tsp of vanilla extract will help enhance all the amazing flavors in this dough.

Flour: For the structural base of this cookie dough, use 1 ¾ cup of flour.

Cornstarch: Use 1 tsp of cornstarch to make the perfect cookie cake texture.

Baking soda: You will need 1 tsp of baking soda to help the dough to rise as it bakes.

Chocolate chips: Adding in ½ cup of chocolate chips, milk, dark or white, will give this cookie cake even more amazing flavor.

M&M candy: To give this treat more great taste and a pop of color, use ½ cup of M&M candies in the dough.

Frosting

Butter: For a lovely rich cake frosting, use ½ cup of butter, softened.

Powdered sugar: Add in 2 cups of powdered sugar to make the frosting perfectly sweet.

Vanilla extract: You need 1 tsp of vanilla extract to flavor the frosting nicely.

Sprinkles: Use your choice of festive sprinkles to give this cookie cake a beautiful and fun appearance!

How to Store Birthday Cookie Cake

Room temperature: Store leftover slices in an airtight container at room temperature for up to 4 days. If the frosting has been piped on, press a piece of plastic wrap gently against any cut edges to prevent them from drying out. The cookie cake actually gets slightly better on day two as the flavors settle — don’t be surprised if a leftover slice tastes even more indulgent than the fresh version.

Refrigerator: Because of the buttercream frosting, the cookie cake can also be stored covered in the refrigerator for up to one week. Let it come to room temperature before serving — cold cookie cake straight from the refrigerator can taste dense and firm, but 20-30 minutes on the counter brings it right back to soft and chewy.

Can you freeze birthday cookie cake? Yes — two ways depending on how far ahead you’re planning:

Freeze the frosted cake: Place the frosted cookie cake on a baking sheet and freeze for about 2 hours until the frosting is completely solid, then transfer to an airtight container and freeze for up to 2 months. Freezing the frosting first prevents it from smearing or sticking to the lid. Thaw overnight in the refrigerator, then bring to room temperature before serving. Butter with a Side of Bread

Freeze unfrosted slices: If you know you want individual portions on demand, slice the cooled unfrosted cake, wrap each slice in plastic wrap, and store in a freezer bag for up to 3 months. Thaw at room temperature for about 30 minutes, then add a swirl of fresh frosting before serving. This is the most flexible method — you can pull out exactly how many slices you need without thawing the whole cake.

Make-ahead tip: The cookie cake bakes beautifully a day in advance. Bake and cool completely, wrap tightly in plastic wrap, and store at room temperature overnight. Add the frosting and sprinkles the day you plan to serve it for the freshest presentation. This is especially helpful for birthday parties where you want to do as much prep as possible ahead of time.

Birthday Cookie Cake Recipe

Course Cookies, Dessert

Cuisine American

Keyword Birthday Cookie Cake

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 591kcal

Author Jessica & Nellie

Ingredients

12 TBSP butter softened
1 cup brown sugar
¼ cup sugar
1 egg
1 egg yolk
2 tsp vanilla extract
1 ¾ cup flour
1 tsp cornstarch
1 tsp baking soda
½ cup chocolate chips
½ cup M&M candies

Frosting

½ cup butter softened
2 cups powdered sugar
1 tsp vanilla extract
festive sprinkles

Instructions

Prep: Start by preheating the oven to 350°F. Then spray an 8-inch springform pan with nonstick spray and set aside.
Batter: Next, in a large mixing bowl, beat the butter, brown sugar, and sugar until light and creamy. I find this easiest to do with an electric mixer or KitchenAid mixer. After that, add in the egg, egg yolk, and vanilla extract; continue to mix for 1 minute.
Proceed to stir in the flour, cornstarch, and baking soda and mix again until combined. Then stir in the chocolate chips until just combined, be careful not to overmix.
Bake: Spread the cookie dough into the prepared springform cake pan and top with the M&M candies, gently pressing them into the top. Bake for 20-25 minutes, until golden brown. Let the cookie cool for about 20 minutes, then run a knife around the edge and release the springform pan.
Frosting: Prepare the icing by combining the butter, vanilla extract, and powdered sugar, mixing until the mixture is light and fluffy. Again, using an electric mixer helps greatly with this step.
Then pipe the frosting around the edges of the cake and top with sprinkles. Slice into wedges, serve and enjoy!

Notes

Store leftovers in an airtight container on the countertop.

Cookie cake can be frozen in an airtight container for up to 2 months.

Nutrition

Troubleshooting — Why Didn’t My Cookie Cake Turn Out Right?

My cookie cake is raw in the center even after the bake time. The most common issue with cookie cakes and the one that catches most first-timers off guard. Cookie cakes look underdone in the center when they’re actually perfectly baked — the center will look soft, slightly glossy, and barely set when you pull it from the oven. That’s correct. It firms up significantly as it cools in the pan. If you bake until the center looks done in the oven, it’ll be overdone once cooled. Trust the edges — when the edges are set and lightly golden and the center still has a slight jiggle, it’s ready. Let it cool in the springform pan for the full 20 minutes before releasing.

My cookie cake is hard and dry. Overbaked. Same issue as above but in the other direction — if the whole surface looks evenly golden and firm in the oven, it’s already gone too far. Reduce the bake time by 2-3 minutes next time. Every oven runs slightly differently so the first time you make this it’s worth checking at the 18-minute mark. The internal temperature should read around 190-195°F when done.

My cookie cake stuck to the pan. The springform pan needs to be generously greased before the dough goes in. A light spray isn’t enough — use baking spray and make sure you get the sides as well as the bottom. Running a thin knife around the entire edge before releasing the springform is also essential — do this slowly and carefully before unclipping the latch. If you don’t have a springform pan, a regular 8 or 9-inch cake pan lined with parchment works well too.

My cookie cake spread unevenly — thick in the center, thin on the edges. The dough wasn’t pressed into an even layer before baking. After pressing the dough into the pan, use slightly damp fingertips or a small offset spatula to smooth the surface into an even layer that goes all the way to the edges. A few extra seconds here makes a big difference in the finished cake.

My frosting is melting off or won’t hold its shape. The cookie cake wasn’t fully cooled before frosting. Any residual warmth from the cake will melt buttercream immediately — make sure the cake is completely cool to the touch before piping, which takes at least 45 minutes to an hour at room temperature. If you’re in a hurry, pop the unfrosted cake in the refrigerator for 15-20 minutes to speed up the cooling. Also make sure your butter was properly softened — not melted — when you made the frosting.

My M&Ms melted and bled color into the dough. This happens when the dough was too warm when the M&Ms were folded in, or when the cookie cake was overbaked. Fold the M&Ms in at the very end and work quickly so the heat from your hands doesn’t warm the chocolate coating. Pulling the cake at the right time (slightly underdone in the center) also prevents the M&M shells from cracking and bleeding from extended oven time.

The cookie cake fell apart when I tried to remove it from the pan. It needed more cooling time before releasing. The full 20 minutes in the pan is a minimum — if your kitchen is warm, give it 30. The cookie cake needs that time to set up enough to be structurally sound. If pieces break off when removing it, press them back gently and cover the seams with frosting — no one will know once it’s decorated.

M&M Color Variations — Make It for Any Occasion

One of the best things about this cookie cake is how easily it adapts to any holiday or celebration just by swapping the M&M colors. The recipe stays exactly the same — just choose your colors and you have a completely different themed dessert with zero extra effort.

Valentine’s Day — use pink, red, and white M&Ms with pink buttercream frosting and heart sprinkles. A gorgeous Valentine’s dessert that takes the same 30 minutes as the original.

St. Patrick’s Day — green M&Ms with green frosting and gold sprinkles. Simple, festive, and a guaranteed hit at any classroom or office party.

Easter — pastel M&Ms in pink, yellow, purple, and blue with white or pale yellow frosting and Easter sprinkle mix. You can also press a few candy-coated chocolate eggs on top of the frosting for extra flair.

4th of July — red, white, and blue M&Ms with white frosting piped around the edges and a sprinkle of red, white, and blue sanding sugar. The most patriotic cookie cake you’ll ever make.

Halloween — orange and black M&Ms with orange frosting and Halloween sprinkles. You could also use Reese’s Pieces for an extra peanut butter twist that works perfectly with the chocolate chip cookie base.

Christmas — red and green M&Ms with white frosting and a dusting of red and green sprinkles. Make it in a heart-shaped pan for a Valentine’s version or press candy cane pieces into the frosting for a peppermint Christmas twist.

Team colors — for sports celebrations, school spirit events, or graduation parties, pick two colors of M&Ms that match the team or school colors. This is the easiest way to make a personalized dessert that looks like it took real effort.

Peanut butter lovers — swap the regular M&Ms for peanut butter M&Ms and use chocolate buttercream instead of vanilla. The combination of peanut butter candy and chocolate frosting on a chocolate chip cookie base is extraordinary.

WHAT TYPE OF VANILLA EXTRACT SHOULD I USE?

A few years ago I tested 10 different vanilla extracts and found new favorites! I love using TOTONAC’s Mexican Vanilla for everyday use. It’s pure vanilla and contains no alcohol, which I like because I don’t like the taste of extracts made with alcohol. Each time I try another, I go back to Totonac’s quickly afterward; it’s so good! I also love using Nielsen Massey Vanilla Bean Paste. Again, this one has the best flavor by far!

Birthday Cookie Cake an incredible and delectable treat for your special celebration. Make birthday sugar cookies easily thanks to the basic kitchen ingredients that this recipe calls for.

The post Birthday Cookie Cake (Better Than Store-Bought!) appeared first on Family Cookie Recipes.

The Best Chocolate Chip Cookies (Soft, Thick & Bakery-Style)

Nellie — Mon, 11 May 2026 18:07:25 +0000

This best chocolate chip cookies recipe delivers soft, chewy, bakery-style cookies filled with melty chocolate chips in every bite. Made with a blend of sugars, butter-flavored shortening, and plenty of chocolate chips, these cookies turn out perfectly every time!

After testing dozens of recipes over the years, I can confidently say this is the best chocolate chip cookie recipe you’ll ever need.

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Why we Use Half Butter & Half Shortening

The secret to why these cookies come out thick and bakery-style every time is butter-flavored shortening. Most chocolate chip cookie recipes use all butter, which tastes incredible but has a high water content that causes cookies to spread flat in the oven. Shortening has a higher melting point than butter, which means the cookies hold their shape and stay thick while they bake. The result is a cookie with a soft, chewy center and lightly crisp edges — exactly like something from a bakery counter. We use butter-flavored shortening rather than plain shortening so you still get that rich buttery taste without the spreading. It sounds like a small swap but the difference in the final cookie is immediately noticeable.

Chocolate Chip Cookie Ingredients

Sugar: Use 1 cup of brown sugar and 2 cups of granulated sugar to make the cookies sweet and chewy. For best results, make sure your brown sugar is fresh and soft.
Butter-flavored Shortening: I usually use butter in cookies, but shortening does create an amazing softness and consistency that is incredible. If you don’t have butter-flavored shortening, you can use half butter and half shortening instead.
Eggs: You’ll need 4 large eggs to bind everything together.
Vanilla: Adding 2 teaspoons of vanilla extract will enhance the flavors in the cookies.
Salt: Just a teaspoon of salt helps all of the other flavors to pop.
Baking soda: The recipe calls for 2 teaspoons of baking soda. This acts as the leavening agent in the cookies, so make sure your baking soda isn’t old or expired.
Flour: All-purpose flour works best in cookies.
Chocolate chips: Add in 2-3 cups of semi-sweet chocolate chips, depending on how much chocolate you want in every cookie.

Best Chocolate Chip Cookie Recipe Tips

Full instructions on how to make the Best Chocolate Chip Cookies can be found on the recipe card below, but here are a few helpful tips.

Make sure there’s enough flour in the dough: If your cookie dough feels too sticky, add a bit more flour to help the cookies hold their shape while baking.
Cream the shortening and sugars well: Beat the shortening and sugars together for 2–3 minutes to help create the perfect cookie texture.
Preheat your oven: Starting with a fully preheated oven helps the cookies bake evenly and prevents spreading.
Use a cookie scoop: This helps your cookies turn out uniform in size and shape, making them look bakery-perfect.
Line your pans: Use parchment paper or silicone baking mats to prevent sticking and to help the cookies bake evenly.
Avoid overbaking: Take the cookies out when they look slightly underdone; they will continue to set on the baking sheet as they cool, resulting in soft, chewy cookies.

How to Store the Best Chocolate Chip Cookies

Room temperature: Store in an airtight container at room temperature for up to 5 days. These cookies stay soft longer than most chocolate chip cookies thanks to the shortening — don’t be surprised if they’re just as good on day four as they were fresh from the oven.

Can you freeze baked cookies? Absolutely. Let the cookies cool completely, then place them in a single layer on a baking sheet and freeze until solid — about one hour. Transfer to a freezer bag or airtight container with a sheet of parchment between each layer to prevent sticking. They keep beautifully for up to 3 months. To serve, thaw at room temperature for 20-30 minutes, or warm individually in the microwave for 15-20 seconds for that fresh-from-the-oven feel.

Can you freeze the cookie dough? This is our favorite method and the one we recommend most often. Scoop the dough into balls and press a few extra chocolate chips onto the top of each one so they look beautiful right out of the oven. Place on a parchment-lined baking sheet and freeze until completely solid — about 1-2 hours. Transfer to a labeled freezer bag and store for up to 3 months.

When you’re ready to bake, place the frozen dough balls directly on a lined baking sheet without thawing and bake at 350°F, adding 2-3 minutes to the bake time. You get perfectly fresh, warm, bakery-style cookies any time the craving hits with almost zero effort. This method is especially useful during the holidays, for last-minute company, or any time you want something homemade without starting from scratch. We almost always have a bag of these in the freezer.

Make-ahead tip: The dough can also be refrigerated for up to 48 hours before baking. Many bakers swear the cookies taste even better after an overnight rest — the sugars and vanilla have time to fully develop and the flour hydrates completely, which gives the finished cookie a slightly deeper, more complex flavor. If you have the time, make the dough the day before and bake the next day.

BEST CHOCOLATE CHIP COOKIES RECIPE

These soft, chewy Chocolate Chip Cookies are easy to make, bakery-style, and loaded with chocolate chips. The perfect cookie recipe for any occasion!

Course Cookies, Dessert

Cuisine American

Keyword chocolate chip cookie recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 222kcal

Author Jessica & Nellie

Ingredients

2 cups granulated sugar
1 cup brown sugar
2 cups butter-flavored shortening
4 eggs
2 tsp. vanilla
1 tsp. salt
2 tsp. baking soda
5 cups flour
2-3 cups semi-sweet chocolate chips

Instructions

Preheat oven to 350°F.
Cream together the sugars and shortening with an electric mixer for 2-3 minutes.
Add the eggs and vanilla and mix for another 2-3 minutes.
Add the salt, baking soda and flour and continue to mix until well combined.
Fold in the chocolate chips.
Use a cookie scoop to scoop cookies onto an ungreased cookie sheet or one lined with a silicone baking mat; place the cookies about 2" apart.
Bake for 10 minutes. Let sit for 4-5 minutes and then transfer to wire cooling racks.

Video

Notes

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

Cookies can be frozen baked or as cookie dough balls in an airtight container for 2-3 months.

Nutrition

Troubleshooting — Why Didn’t My Cookies Turn Out Right?

This recipe is reliable and forgiving, but a few specific things can go sideways. Here’s how to diagnose and fix the most common problems:

My cookies came out completely flat. Flat cookies are the most common issue with this recipe and almost always come down to one of three things. First — the shortening was too warm. Shortening should be solid and at room temperature, not soft or greasy-looking. If your kitchen is warm, measure the shortening cold from the pantry and let it sit for only 10-15 minutes before creaming rather than leaving it out for a long time. Second — the baking sheet was warm when the dough went on. If you’re baking multiple batches, let the pan cool completely between rounds or use two pans alternating. Dough placed on a warm pan starts softening before it even reaches the oven, and by the time the structure sets the cookie has already spread. Third — not enough flour. If your dough felt unusually soft or sticky when you scooped it, it likely needed a bit more flour. Add it one tablespoon at a time next time until the dough holds its shape cleanly when scooped.

My cookies came out puffy and cakey instead of chewy. Too much flour or overmixed dough. When you add the flour in the final step, mix only until just combined — stop the mixer the moment you don’t see dry streaks. Every extra second of mixing develops more gluten and pushes the cookies toward cakey rather than chewy. Also check that your baking soda isn’t expired. Old baking soda creates erratic, uneven lift that can make cookies puff up in unexpected ways. To test it, drop a small pinch into a bowl of white vinegar — it should bubble vigorously and immediately. If it just sits there, it’s time for a new box.

My cookies spread unevenly — some flat, some thick. The dough balls weren’t uniform in size or the oven has hot spots. Use a cookie scoop rather than dropping by hand — a consistent size means consistent baking. For hot spots, rotate the pan halfway through baking and consider investing in a light-colored aluminum pan if you’re using dark pans, which absorb more heat and can cause uneven browning and spreading.

My cookies are hard and dry. Almost certainly overbaked. This is the trickiest part of baking these cookies — they should look underdone when you pull them from the oven. The centers should appear soft, barely set, and slightly glossy. The residual heat from the pan finishes the cooking over the next 4-5 minutes as they cool. If you’re pulling them when they look perfectly golden and fully set, they’re already overbaked by the time they cool. Reduce your bake time by 1-2 minutes next time and trust the carry-over cooking. Also make sure you’re measuring flour correctly — too much flour makes cookies dry and crumbly even when baked perfectly.

My cookies taste bland. Three possible culprits: old vanilla, expired baking soda, or not enough salt. Vanilla extract loses potency over time — if yours has been open for more than a year, it may not be contributing much flavor. Use pure vanilla extract rather than imitation for the best result. Old baking soda affects flavor as well as lift. And don’t reduce the salt — one teaspoon sounds like a lot but it’s what makes the chocolate taste like chocolate and prevents the cookies from tasting flat and one-dimensional. Salt is flavor, not just seasoning.

My cookies look great but the bottoms are too dark. Your oven runs hot, you’re using dark pans, or the rack position is too low. Light-colored aluminum pans reflect heat and produce more even browning than dark or non-stick pans. Move your oven rack to the center position if it isn’t already — the bottom rack sits too close to the heating element and burns bottoms before the tops are set. If you’re already on center rack with light pans, reduce the oven temperature by 25°F and add 1-2 minutes to the bake time.

My cookies are greasy. The shortening was melted or too warm rather than solid at room temperature. Melted shortening releases into the dough rather than emulsifying with the sugars during creaming, which causes the finished cookie to feel greasy. Always start with solid shortening and cream it with the sugars for the full 2-3 minutes the recipe calls for — proper creaming incorporates air and creates an emulsion that gives the cookie structure.

My cookies stuck to the pan. The recipe recommends parchment paper or a silicone baking mat, and this is one time it really matters. An ungreased pan with shortening-based dough can sometimes stick more than a butter-based dough because shortening doesn’t leave the same natural release that butter does as it melts. If you don’t have parchment, lightly grease the pan — but parchment is the most reliable option for clean release every time.

More delicious chocolate chip cookie recipes to try:

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 delicious.
Fruit pairs well with chocolate as well. Raspberry Chocolate Chip Cookies have fresh raspberries in them, and Cherry Chocolate Chip Cookies are made with maraschino cherries. And Banana Chocolate Chip Cookies are amazing too!
Want something a little more unique? Mint Chocolate Chip Cookies are a favorite (for us AND our readers), and Avocado Chocolate Chip Cookies are slightly healthier (and a little more green) than your typical chocolate chip cookie recipe.
For more classic recipes, you’ll want to try our Chewy Chips Ahoy Copycats and our Better-than- Nestle Toll House cookies!

Once you try this best chocolate chip cookies recipe, it will become your go-to for creating soft, chewy cookies that everyone will ask for again and again.

The post The Best Chocolate Chip Cookies (Soft, Thick & Bakery-Style) appeared first on Family Cookie Recipes.

Strawberry Cookies with White Chocolate Chips

Nellie — Wed, 06 May 2026 20:12:48 +0000

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.

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

Cook Time 12

Servings 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

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.

Copycat Chewy Chips Ahoy Cookies (Better than the bag!)

Jessica — Wed, 06 May 2026 19:16:09 +0000

Copycat Chewy Chips Ahoy Cookies made easy at home with simple ingredients! Soft and chewy chocolate chip cookies even better than your favorite store-bought treat!

What Makes These Taste Like Chewy Chips Ahoy?

If you’ve ever tried to figure out why store-bought Chewy Chips Ahoy have that specific soft, almost slightly sticky chewiness that homemade cookies don’t usually replicate — the answer is corn syrup. Commercial cookies use corn syrup to control moisture and prevent crystallization, which is what keeps them soft and chewy on the shelf for weeks. This recipe uses the same trick at home. The corn syrup replaces a small portion of the sugar and keeps the cookies soft and flexible rather than crispy or cakey — exactly like the bag, but fresher and better because you’re eating them within days of baking rather than months.

Chewy Chips Ahoy Chocolate Chip Cookies Ingredients

-Sugars: You will need 1 ¼ cups each of granulated white sugar and packed light brown sugar as this will make the cookies sweet, chewy, and give them the depth of flavor we want.

-Butter: Use 1 ½ cups of salted butter (this is 3 sticks) to give the cookies their needed fats to stay moist.

-Corn syrup: Adding in ¼ cup of corn syrup will help to give us a perfect cookie. This is what gives them their distinct chewy texture.

-Vanilla: Use 2 teaspoons of vanilla extract to get a good cookie flavor.

-Eggs: You will need 3 eggs to help bind the dough together well.

-Flour: The base of the cookie dough is 4 ¼ cups of all-purpose flour.

-Baking soda: You will need 2 teaspoons of baking soda to help the cookies puff up as they bake.

-Salt: Adding ½ teaspoon of salt will help to enhance the flavors in the dough.

-Chocolate chips: Use 2 to 3 cups of chocolate chips for these cookies.

Troubleshooting ~ Why Didn’t My Cookies Turn Out Like Chips Ahoy?

My cookies came out puffy instead of chewy. Almost always means parchment paper was used instead of a bare pan, the butter was too cold when creamed, or the dough was chilled before baking. See the ungreased pan section above — this is the single most common issue with this recipe and the fix is simply switching to a bare metal sheet.

My cookies spread too flat and thin. Butter was too warm or slightly melted when creamed. Butter should be soft enough to press a finger into but not shiny or greasy-looking. If your kitchen is warm, cut the butter into cubes and let it sit for only 15-20 minutes rather than a full hour.

My cookies came out too salty. The recipe uses salted butter plus added salt — if yours taste too salty, try unsalted butter and keep the ½ teaspoon of salt as written, or use salted butter and reduce the added salt to ¼ teaspoon. Different brands of salted butter vary in how much salt they contain, which can affect the final result.

My cookies are hard by the next day. Overbaked. These cookies should come out of the oven looking slightly underdone — if they look perfectly golden when you pull them, they’ll be overcooked once they cool. Reduce the bake time by 1-2 minutes next time and trust the carry-over cooking on the pan.

I can’t find where to add the corn syrup. It goes in with the sugars and butter at the very beginning — step one of the recipe. Cream the butter, granulated sugar, brown sugar, and corn syrup together until light and fluffy before adding anything else.

Storage and Freezing

Room temperature: Store in an airtight container at room temperature for up to 5 days. These stay softer longer than most chocolate chip cookies thanks to the corn syrup — they’ll still be chewy on day four. For extra insurance, add a slice of white bread to the container — the cookies absorb moisture from the bread and stay soft and flexible rather than drying out.

Can you freeze these cookies? Yes — two ways:

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

Freeze the dough (our preferred method): Scoop the dough into balls, press extra chips on top, freeze on a lined baking sheet until solid, then transfer to a freezer bag. Bake straight from frozen at 350°F for 10-12 minutes — no thawing needed. You get perfectly fresh cookies any time you want them with almost no effort, and frozen dough keeps for up to 3 months.

Copycat Chewy Chips Ahoy Cookies

Copycat Chewy Chips Ahoy Cookies made easy at home with simple ingredients! Soft and chewy chocolate chip cookies even better than your favorite store-bought treat!

Course Cookies, Dessert

Cuisine American

Keyword Chips Ahoy Cookies Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 180kcal

Author Jessica & Nellie

Ingredients

1¼ cups granulated sugar
1¼ cups light brown sugar packed
1½ cups salted butter
¼ cup light corn syrup
2 teaspoons vanilla
3 large eggs
4¼ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 to 3 cups chocolate chips divided

Instructions

Preheat the oven to 375°F.
In a large bowl, combine sugar, brown sugar, corn syrup and butter; beat until light and fluffy.
Add the eggs one at a time, mixing between each addition. Add vanilla and mix until fully combined.
Add the flour, baking soda, and salt to a large bowl and whisk to combine. Add the dry ingredients to the wet ingredients in 3 separate additions.
Stir in 2 cups of the chocolate chips.
Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. If desired, top the dough with additional chocolate chips.
Bake for 8 to 10 minutes or until light golden brown. Cool and remove from the cookie sheet. Enjoy!

Notes

It’s really important to bake these on an ungreased cookie sheet. When baked on parchment paper the texture changes completely and it is more puffy. The ungreased cookie sheet gives these a slightly crisp and golden edge with a slightly undercooked and chewy center.

Nutrition

Tips for the Best Chewy Chips Ahoy Cookies

Don’t overbake. Pull the cookies when they look just barely golden and still slightly underdone in the very center — usually right at 8 minutes. They’ll continue cooking on the hot pan for another 2-3 minutes after you remove them from the oven. Overbaked cookies lose their chew quickly and turn crispy by the next day.

Use a cookie scoop. Rounded tablespoon-sized cookies are the target here — smaller than you might think. Consistent sizing means consistent baking. Cookies that are too large will have raw centers before the edges are done at this temperature.

Let them cool on the pan. Leave the cookies on the baking sheet for 5 minutes before moving them to a cooling rack. They’re fragile right out of the oven and need that time on the hot pan to finish setting.

Press extra chips on top before baking. Push 3-4 chocolate chips into the top of each dough ball before it goes in the oven. This gives every finished cookie a visually appealing surface with visible chips and ensures no cookie looks bare on top.

Don’t chill the dough. Unlike many chocolate chip cookie recipes, this one doesn’t require or benefit from chilling. The corn syrup and butter combination produces a dough that bakes correctly at room temperature. Chilling it actually makes the cookies slightly thicker and less Chips Ahoy-like — which defeats the purpose of the recipe.

More chocolate chip cookie recipes you’ll love

If you love Chocolate Chip Cookies like we do, you’ll want to check these out:

Our Bakery Style Chocolate Chip Cookies are an absolutely must-bake. Use them as a starting point to start understanding just how exactly you like your cookies! Then hop over to our mega popular Best Chocolate Chip Cookies ever and try those. Another fantastic copycat are these Better-than Nestle Toll House Chocolate Chip Cookies!

Looking for something a bit different? Our Avocado Chocolate Chip Cookies, Zucchini Chocolate Chip Cookies and Scone Cookies fit the bill!

Like Nuts? So do we! Toasted Walnut Chocolate Chip Cookies and our Pistachio Chocolate Chip Cookies are big hits.

Cookies, with a twist! Make it a Cookie Pizza! Add White Chocolate! Or forego baking altogether and make our Chocolate Chip Cookie Dough Bars!

Copycat Chewy Chips Ahoy Cookies made easy at home with simple ingredients! Soft and chewy chocolate chip cookies even better than your favorite store-bought treat!

The post Copycat Chewy Chips Ahoy Cookies (Better than the bag!) appeared first on Family Cookie Recipes.