Family Cookie Recipes

No Bake Chocolate Cookie Bars

Jessica — Mon, 22 Jun 2026 23:45:37 +0000

Super simple Chocolate Pecan Cookie Bars made easy with 4 ingredients: butter, chocolate chips, vanilla wafer cookies & chopped pecans- no oven required!

Ingredients for Chocolate Cookie Bars

Butter: ¾ cup butter, cut into smaller pieces, provides richness and helps bind all the components together. Using unsalted butter allows control over the sweetness and salt balance.

Chocolate: Add 1 cup semisweet chocolate chips for smooth, melted chocolate that complements the nutty pecans. High-quality chocolate chips improve the taste and texture.

Vanilla wafers: 20 vanilla wafer cookies, coarsely crushed, give the bars a crunchy texture and subtle vanilla flavor.

Pecans: Using ½ cup chopped pecans contribute a crunchy, earthy note that balances the sweet chocolate.

Don’t want to use pecans? Add marshmallows instead!

Cutting and Serving Suggestions for Chocolate Pecan Bars

Lift the set bars from the pan by pulling on the parchment paper edges. This avoids damaging the bars’ shape.
Use a sharp knife to cut the bars into 30 even pieces by slicing 6 rows by 5 rows. Wiping the knife clean between cuts improves precision.
Serve bars chilled or at room temperature. They hold their shape well and maintain a firm, chewy consistency.

How long are these No-Bake Cookie Bars good for?

Store the cookie bars in an airtight container to keep them fresh. They stay good at room temperature for up to 10 days.

For long-term storage, wrap the cookie bars individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw bars in the refrigerator overnight before serving.

No-Bake Chocolate Pecan Cookie Bars

No-Bake Chocolate Pecan Cookie Bars made easy with 4 ingredients: butter, chocolate chips, vanilla wafer cookies and chopped pecans!

Course No Bake cookie bars

Cuisine American

Keyword No Bake Chocolate Pecan Cookie Bars

Prep Time 20

Total Time 20

Servings servings

Calories 106kcal

Author Jessica & Nellie

Ingredients

¾ cup butter cut into smaller pieces
1 cup semisweet chocolate chips
20 vanilla wafers coarsely crushed
½ cup chopped pecans*

Instructions

In a microwave, melt butter and chocolate chips for 1:30. Let sit 1 minute, then whisk gently. Reheat in 20-30 second increments until mixture is smooth. Whisk until well combined.
Cool butter mixture for 10 minutes on countertop, whisking once or twice. Stir in wafer crumbs and pecans.
Transfer to a parchment lined 8″ square pan. Cover and refrigerate for 2 hours or until firm.
Lift cookies out of pan & cut into squares, 6 rows x 5 rows. Serve & enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 10 days. Can be frozen for up to 2 months.

*If you don’t want to use pecans, you can use a different type of nut, or marshmallows instead!

Nutrition

Can I use milk chocolate instead of semisweet for these bars?

Yes, milk chocolate chips can be used but will result in a sweeter, less intense chocolate flavor. Adjust other sweet ingredients accordingly if needed.

How long should no-bake cookie bars set before they’re ready to cut?

The bars should refrigerate for at least 2 hours to firm up properly. Cutting too soon can cause them to crumble.

What can be used as a substitute for vanilla wafers in cookie bar recipes?

Crushed graham crackers or digestive biscuits can replace vanilla wafers. These alternatives will change the flavor slightly but maintain the needed texture.

Enjoy more of our favorite no-bake cookie recipes here:

These Caramel Coconut No-Bake Cookies are sweet, chewy, and packed with toasted coconut flavor, making them an irresistible twist on the classic no-bake treat. Perfect for when you want a quick, no-fuss dessert with a little extra flair!
No-Bake Pumpkin Cookies are a quick and cozy fall treat, full of pumpkin flavor and hearty oats. They’re the perfect easy dessert to whip up without ever touching the oven!
Try our No-Bake Avalanche Cookies for an easy 5-ingredient treat that’s guaranteed to be a crowd-pleaser! Sweet, chewy, and crunchy all at once, with peanut butter, chocolate, marshmallows, and crispy cereal in every bite!
These No-Bake Caramel Crunch Cookies are the perfect mix of chewy caramel and crunchy cereal, making them a quick, sweet treat that’s impossible to resist. Ready in minutes, they’re a fun twist on classic no-bake cookies!
No-Bake Peanut Butter Blossoms are perfectly sweet, topped with a classic chocolate kiss for an irresistible finish. A quick and easy twist on the beloved holiday cookie—no oven needed!

These No-Bake Chocolate Pecan Cookie Bars are rich, crunchy, and chocolatey, made with just 4 simple ingredients. A quick and effortless dessert that’s as impressive as it is delicious!

The post No Bake Chocolate Cookie Bars appeared first on Family Cookie Recipes.

Banana Whoopie Pies

Jessica — Mon, 15 Jun 2026 21:28:11 +0000

Banana Pudding Whoopie Pies turn a Southern classic into a handheld treat with soft, cake-like cookies and a rich, creamy banana pudding filling. Each bite is fluffy, sweet, and full of nostalgic banana flavor.

Banana Pudding Whoopie Pies take everything you love about classic Southern banana pudding and turn it into a handheld treat that’s hard to stop at just one. Soft, cake-like cookies sandwich a smooth, velvety banana pudding filling that’s sweet, creamy, and full of that familiar nostalgic flavor.

Each bite melts together fluffy cookie and rich pudding for a cozy, old-fashioned dessert that fits right in at holidays, potlucks, or anytime a banana craving hits.

Banana Whoopie Pie Highlights

Classic Banana Pudding Flavor in Handheld Form– All the nostalgic banana pudding taste you love, tucked between soft, cake-like cookies you can pick up and enjoy anywhere.
Ultra Creamy, Velvety Filling– The banana cream pudding center is thick, smooth, and rich, creating the perfect contrast to the fluffy cookies.
Soft, Melt-in-Your-Mouth Texture– Every bite delivers a tender cookie paired with a creamy filling that feels light, fluffy, and indulgent without being heavy.

Ingredients for Homemade Whoopie Pies

Milk & Cream (milk, heavy whipping cream) – These form the rich base of the banana pudding filling, helping it set thick and creamy with a smooth texture.

Pudding Mix (banana cream instant pudding mix) – This gives the filling its signature banana flavor while quickly thickening it into a stable, velvety consistency.

Sugars (granulated sugar, powdered sugar) – Granulated sugar sweetens the cookie dough and helps create a soft, tender texture, while powdered sugar adds a light, sweet finish on top.

Butter (butter) – Butter adds richness, moisture, and that soft, cake-like texture to the cookies.

Vanilla (vanilla extract) – Vanilla enhances the overall flavor, adding warmth and depth to the cookie base.

Eggs & Milk (eggs, milk) – Eggs provide structure and help bind the dough, while milk keeps the cookies moist and contributes to their soft, fluffy texture.

Dry Ingredients (flour, salt, baking powder, baking soda) – Flour gives the cookies structure, salt balances sweetness, and the leavening agents work together to create a light, tender rise.

Tips for making these Banana Cream Whoopie Pies

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

Chill the pudding until it’s very thick – Don’t rush this step. The filling should be spoonable but firm enough to hold its shape when piped, or it will slide right out of the whoopie pies.
Let the cookies cool completely before filling – Even slightly warm cookies will melt the pudding and turn your filling runny instead of creamy and structured.
Watch bake time closely for soft texture – Pull the cookies as soon as the bottoms are just lightly golden; overbaking will make them dry instead of that soft, cake-like bite you want.
Keep cookie sizes consistent when scooping – Uniform scoops help ensure even baking and make it easier to match halves for perfect sandwiching later.

Banana Pudding Whoopie Pies

Course Dessert

Cuisine American

Keyword Banana Pudding Whoopie Pies, Homemade Whoopie Pies

Prep Time 20

Cook Time 14

Chill Time 45

Total Time 1 20

Servings whoopie pies

Calories 362kcal

Author Jessica & Nellie

Ingredients

1 ¼ cup milk divided
¼ cup heavy whipping cream
3.4 oz banana cream instant pudding mix
1 cup sugar
1 tsp vanilla extract
4 TBSP butter room temp
2 eggs
¼ cup milk
¼ tsp salt
½ tsp baking powder
¼ tsp baking soda
1 ½ cups flour
¼ cup powdered sugar

Instructions

In a large bowl mix 1 cup milk, 1/4 cup heavy cream and banana cream pudding mix with a hand mixer until it becomes super thick. Cover and place in the fridge for 45 minutes.
Line a large baking sheet with parchment paper and set aside. Preheat the oven to 350°F.
Combine the sugar, vanilla and butter in a large mixing bowl and beat using a hand mixer for 3 minutes. Add the eggs and milk, and mix again until well combined.
In a separate medium bowl whisk the salt, baking powder, baking soda and flour together. Slowly add the dry ingredients to the batter, mixing as you go.
Scoop about 1.5 TBSP of batter and drop on the parchment lined sheet pan. Make sure there’s about 2-3 inches of space between each cookie, allow for 6 to a pan. Repeat until all the batter is used. There should be 16 cookies total. Once I dropped the batter on the prepared pan I used a spoon to clean up the edges to make sure it was more circular before it baked.
Bake for 12-14 minutes, until the bottoms turn slightly golden. Remove from the oven and let them cool completely.
Scoop the thick pudding into a piping bag and pipe onto the bottoms of HALF of the cooled cookies. Take the remaining cookies and place the bottom side onto the pudding, like a sandwich. Dust the tops with powdered sugar and enjoy!

Notes

Store whoopie pies in an airtight container in the fridge for up to 5 days.

Freezing is not recommended as it changes the texture of the filling. (You can freeze the cookies separately!)

Nutrition

How long are these Banana Whoopie Pies good for?

Store the assembled whoopie pies in an airtight container in the refrigerator and enjoy within 2–3 days for the best texture and flavor. The filling stays creamy and delicious, but it does soften the cookies over time.

Freezing the assembled pies isn’t recommended since the banana pudding filling doesn’t hold up well after thawing. If you want to prep ahead, you can freeze just the cookie portions and add the fresh filling when you’re ready to serve.

Can I make the filling ahead of time?

Yes, the banana pudding filling can be made up to 24 hours in advance. Keep it tightly covered in the refrigerator so it stays thick and doesn’t form a skin.

Why is my filling too runny?

It usually needs more chilling time. The pudding should be very thick before assembling, or it won’t hold its shape between the cookies.

Can I use homemade pudding instead of instant?

You can, but instant pudding works best here because it sets firmer and holds up better inside the whoopie pies.

How do I keep the cookies soft and cake-like?

Don’t overbake them—pull them as soon as the bottoms are lightly golden and let them cool completely before filling.

Enjoy more of our favorite banana flavored recipes here:

Chocolate Chip Banana Bars are loaded with sweet banana flavor and melty chocolate chips in every bite. They’re the kind of easy bake that works for breakfast, snacks, or dessert!
Our Apple Banana Bread is sweet ripe bananas meet juicy apple chunks for a soft, ultra-moist loaf. Topped with cinnamon streusel and a drizzle of icing, it’s basically banana bread’s glow-up moment.
Take a classic banana bread and give it a rich, sweet upgrade with this White Chocolate Chip Banana Bread. It’s soft, moist, and just the right amount of indulgent for an anytime treat.
These Banana Cream Cheesecake Bars are an easy no-bake dessert packed with creamy banana flavor in every bite. The kind of treat that disappears fast—simple to make, even easier to love.
Banana Cream Cookies take a classic cookie and give it a fun banana pudding twist that tastes like pure nostalgia in every bite.
Rich, fudgy, and packed with ripe banana flavor in every bite! These Double Chocolate Banana Bars are the kind of chocolatey treat that feels indulgent enough for dessert but easy enough to sneak into breakfast too!

Banana Pudding Whoopie Pies turn a Southern favorite into a soft, handheld treat with fluffy cake-like cookies and a rich, creamy banana pudding center. Every bite is sweet, nostalgic, and dangerously easy to keep reaching for.

The post Banana Whoopie Pies appeared first on Family Cookie Recipes.

Copycat Samoa Cookies (Homemade Girl Scout Cookie Recipe)

Nellie — Fri, 12 Jun 2026 17:47:50 +0000

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

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

Why You’ll Love This Recipe

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

Ingredients in Copycat Samoa Cookies

For the Shortbread Cookies

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

Sugar — Adds sweetness and helps the dough hold together.

Egg — One large egg binds the dough.

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

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

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

For the Caramel Coconut Topping

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

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

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

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

How to Make Copycat Samoa Cookies

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

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

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

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

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

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

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

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

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

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

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

Copycat Samoas Cookies Recipe

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

Course Cookies

Cuisine American

Keyword Copycat Samoa Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 333kcal

Author Jessica & Nellie

Ingredients

COOKIE INGREDIENTS

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

TOPPING INGREDIENTS

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

Instructions

MAKE THE COOKIE DOUGH

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

SHAPE THE COOKIES

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

BAKE THE COOKIES

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

MAKE THE CARAMEL COCONUT TOPPING

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

MELT THE CHOCOLATE

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

ASSEMBLE THE COOKIES

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

Nutrition

Tips for the Best Copycat Samoas

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

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

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

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

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

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

How to Get the Ring Shape Without a Donut Cutter

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

How to Store Copycat Samoa Cookies

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

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

Frequently Asked Questions

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

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

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

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

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

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

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

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

More Chocolate and Caramel Cookies We Love

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

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

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

Cookie Dough Frosted Cookies

Nellie — Wed, 10 Jun 2026 14:47:09 +0000

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

Recipe Highlights

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

Ingredients in Cookie Dough Frosted Cookies

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

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

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

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

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

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

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

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

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

Tips for the Best Cookie Dough Frosted Cookies

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

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

Storage Instructions

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

Cookie Dough Frosted Cookies Recipe

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

Course Cookies

Cuisine American

Keyword Cookie Dough Frosted Cookies

Prep Time 20

Cook Time 8

Servings cookies

Calories 284kcal

Author Jessica & Nellie

Ingredients

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

Frosting Ingredients

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

Instructions

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

Notes

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

Nutrition

FAQs

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

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

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

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

More Cookie Recipes to Try

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

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

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

Chewy Oatmeal Raisin Cookies

Jessica — Fri, 05 Jun 2026 17:54:26 +0000

If you think you don’t like oatmeal raisin cookies, you haven’t tried the right recipe yet. These chewy oatmeal raisin cookies are soft in the center, slightly chewy at the edges, warmly spiced with cinnamon, and loaded with raisins that are plump and juicy rather than dry and shriveled. They are the cookie that converts skeptics.

The secret is one simple step most recipes skip — soaking the raisins before adding them to the dough. It takes 15 minutes and makes an enormous difference in the final texture. That and a 30-minute chill on the dough are all that stand between you and the best oatmeal raisin cookies you have ever made.

Why You’ll Love This Recipe

Freezer friendly — both the dough and the baked cookies freeze beautifully
Perfectly chewy texture — soft centers, slightly crisp edges, and that satisfying chew in every bite
Plump, juicy raisins — soaking them first keeps them moist during baking instead of drying out in the oven
Warm cinnamon spice — just enough to make the whole kitchen smell incredible
Classic buttery flavor — brown sugar and real butter give these cookies a rich depth that makes them completely irresistible
No mixer required — you can make these entirely by hand if needed

The Secret to Chewy Oatmeal Raisin Cookies

Two things separate a good oatmeal raisin cookie from a great one:

Soak the raisins. Dry raisins absorb moisture from the dough during baking and end up tough and chewy in a bad way. Soaking them in warm water for 15 minutes before adding them to the dough plumps them up and keeps them soft and juicy all the way through baking. Drain and pat dry before using — you don’t want extra liquid in the dough.

Chill the dough. Thirty minutes in the refrigerator lets the oats hydrate slightly, firms up the butter, and helps the cookies hold their shape in the oven instead of spreading thin and flat. It is the difference between a thick, chewy cookie and a flat, crispy one.

Ingredients in Chewy Oatmeal Raisin Cookies

Raisins — One and a half cups, soaked in warm water for 15 minutes before using. Regular raisins work perfectly — golden raisins are a delicious variation if you want a slightly milder, sweeter flavor.

All-purpose flour — Two cups for structure and body.

Baking soda — One teaspoon to help the cookies rise and spread just the right amount.

Baking powder — One teaspoon for a slightly lighter, fluffier texture.

Cinnamon — One teaspoon of warm cinnamon spice. You can increase to one and a half teaspoons if you love a stronger cinnamon flavor.

Salt — Three quarters of a teaspoon to balance the sweetness and bring out all the other flavors.

Butter — One cup, softened to room temperature. Real butter is essential here — it gives the cookies their rich flavor and contributes to the chewy texture.

Light brown sugar — One and a half cups. Brown sugar is what gives oatmeal raisin cookies their characteristic moist, chewy texture and deep caramel flavor. Make sure yours is fresh and soft.

Granulated sugar — Half a cup adds sweetness and helps the edges crisp up slightly.

Eggs — Two large eggs. Always use large eggs for consistent results.

Vanilla extract — Two teaspoons. Use good quality vanilla — it makes a noticeable difference in a simply spiced cookie like this one.

Old fashioned rolled oats — Two cups. Old fashioned oats are essential for the right chewy texture. Quick oats are more finely processed and will give you a softer, less textured cookie — they work in a pinch but old fashioned oats are worth seeking out.

How to Make Chewy Oatmeal Raisin Cookies

Step 1. Place the raisins in a bowl and cover with warm water. Let them soak for 15 minutes until plump. Drain and pat completely dry with paper towels. Set aside.

Step 2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.

Step 3. In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy — about 3 minutes with a hand mixer or stand mixer.

Step 4. Add the eggs and vanilla to the butter mixture and beat until fully combined and smooth.

Step 5. Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Do not overmix.

Step 6. Fold in the rolled oats and soaked, dried raisins until evenly distributed throughout the dough.

Step 7. Cover the dough and refrigerate for 30 minutes. Do not skip this step.

Step 8. Preheat the oven to 350°F and line baking sheets with parchment paper.

Step 9. Scoop dough into 2-tablespoon balls and place on the prepared baking sheet about 1½ inches apart.

Step 10. Bake for 10 to 12 minutes until the edges are just turning light golden brown and the tops are beginning to set. The centers will look slightly underdone — that is correct. They will finish setting as they cool.

Step 11. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

CHEWY OATMEAL RAISIN COOKIES

Chewy Oatmeal Raisin Cookies made with classic ingredients for a buttery cookie spiced with cinnamon and dotted with plump raisins! Perfect oatmeal raisin cookie recipe anyone can make at home!

Course Cookies, Dessert

Cuisine American

Keyword Chewy Oatmeal Raisin Cookies

Prep Time 20

Cook Time 10

Chill Time 30

Total Time 1

Servings

Calories 233kcal

Author Jessica & Nellie

Ingredients

1 ½ cups raisins
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
¾ tsp salt
1 cup butter softened
1 ½ cups brown sugar
½ cup granulated sugar
2 eggs
2 tsp vanilla
2 cups old fashioned rolled oats

Instructions

Place the raisins in a bowl and fill it with water until the raisins are just covered. Soak them for 15 minutes then drain and gently pat to dry.
Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Set aside.
Whisk the flour, baking soda, baking powder, cinnamon, and salt; set aside.
In a stand mixer or using a hand mixer, cream the butter, granulated sugar, and brown sugar until it’s light and fluffy.
Add the eggs and vanilla and mix until combined.
Add the dry ingredients and mix on low until just combined. Careful not to overmix.
Fold in the oats and raisins (the dough will be thick).
Cover and refrigerate the dough for 30 minutes.
Measure dough balls using a 2-tablespoon cookie scoop. Place the dough balls on cookie sheets evenly spaced about 1 ½ inches apart.
Bake for 10-12 minutes until the edges are turning light brown and the top is starting to set.
Cool the cookies on the cookie sheet for 5 minutes then transfer to a wire rack to finish cooling. Enjoy!

Notes

Store cookies in an airtight container for up to one week.

To keep the cookies soft, simply put a piece of bread in the container with the cookies.

For best results, bake the cookies one tray at a time on the center rack.

Nutrition

Tips for the Best Oatmeal Raisin Cookies

Do not skip soaking the raisins. This is the single step that makes the biggest difference. Fifteen minutes is all it takes and the result — soft, plump, juicy raisins throughout every cookie — is completely worth it.

Use old fashioned oats, not quick oats. Old fashioned rolled oats give the cookies their signature chewy, hearty texture. Quick oats are more finely processed and create a softer, almost cakey cookie that lacks the characteristic chew of a great oatmeal raisin cookie.

Do not overbake. Pull the cookies when the edges are just golden and the tops still look slightly underdone. They continue baking on the hot pan after you take them out of the oven and will set up perfectly as they cool.

Measure the flour correctly. Spoon flour into the measuring cup and level with a knife rather than scooping directly from the bag. Scooping packs the flour and can add up to 20% more than the recipe calls for, resulting in a dry, dense cookie.

Room temperature butter matters. Properly softened butter creams smoothly with the sugar and traps air bubbles that give the cookies lift and tenderness. Cold butter will not cream properly; melted butter will cause the cookies to spread flat.

Add a pinch of nutmeg. Optional but excellent — a quarter teaspoon of nutmeg alongside the cinnamon adds warmth and complexity that takes these cookies from good to unforgettable.

Quick Oats vs Old Fashioned Oats — Which Should You Use?

Old fashioned rolled oats are the right choice for this recipe. They are whole oat groats that have been steamed and rolled flat, which means they hold their shape during baking and give the cookies their characteristic chewy, hearty bite.

Quick oats are more finely processed — they have been cut into smaller pieces before rolling — and they absorb liquid faster. In cookies this means they virtually disappear into the dough, resulting in a softer, more uniform cookie without the distinct oat texture. They will still taste good but the cookies will be noticeably different.

If quick oats are all you have, they will work — just expect a softer, less chewy result. For the best chewy oatmeal raisin cookies, old fashioned oats are worth the extra trip to the store.

How to Store Oatmeal Raisin Cookies

Room temperature: Store in an airtight container for up to 5 days. Add a slice of bread to the container to keep the cookies soft — they absorb moisture from the bread and stay fresh significantly longer.

Refrigerator: Store in an airtight container for up to 2 weeks. Let them come to room temperature before eating for the best texture.

Freezer (baked cookies): Freeze in a single layer until solid, then transfer to a freezer bag or airtight container for up to 3 months. Thaw at room temperature for 30 minutes or microwave for 10 to 15 seconds.

Freezer (unbaked dough): Scoop dough into balls and 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 minutes to the bake time.

Frequently Asked Questions

Why are my oatmeal raisin cookies flat? Almost always butter that was too warm or too much liquid in the dough. Make sure your butter is softened but not melted, and pat the soaked raisins completely dry before adding them to the dough. Also make sure you chilled the dough for the full 30 minutes.

Can I use quick oats instead of old fashioned oats? Yes, but the texture will be different — softer and less chewy. Old fashioned rolled oats are strongly recommended for the best chewy oatmeal raisin cookie texture.

Do I have to soak the raisins? You don’t have to, but it makes a significant difference. Unsoaked raisins can be tough and dry in the finished cookie. Soaking takes only 15 minutes and gives you plump, juicy raisins in every bite.

Can I use golden raisins? Absolutely — golden raisins have a milder, slightly sweeter flavor than regular raisins and work beautifully in this recipe. A mix of both is also excellent.

Can I add nuts? Yes — chopped walnuts or pecans are a classic addition. Add half a cup along with the oats and raisins. Walnuts add a slightly bitter contrast that balances the sweetness of the raisins perfectly.

Why do my oatmeal raisin cookies taste dry? Usually too much flour or overbaking. Make sure you measure the flour by spooning it into the cup rather than scooping. Also pull the cookies when the centers still look slightly underdone — they continue baking on the hot pan.

Can I make the dough ahead of time? Yes — the dough can be refrigerated covered for up to 48 hours before baking. The longer chill actually improves the flavor as the oats absorb more of the butter and brown sugar.

What is the difference between chewy and crispy oatmeal raisin cookies? Brown sugar, chilling the dough, and pulling the cookies slightly early all contribute to a chewy cookie. More granulated sugar, thinner dough balls, and a slightly longer bake time will give you crispier edges. This recipe leans firmly toward chewy.

More Oatmeal Cookie Recipes

Lemon Oatmeal No-Bake Cookies — bright lemon flavor in a no-bake oatmeal cookie that comes together in minutes — no oven needed.

Toffee Oatmeal Cookies — buttery oatmeal cookies loaded with toffee bits throughout. Sweet, chewy, and completely irresistible.

Five Chip Peanut Butter Oatmeal Cookies — hearty oatmeal cookies packed with peanut butter flavor and five different kinds of chips.

Homemade Oatmeal Cream Pies — a copycat of the classic Little Debbie treat — soft oatmeal cookies sandwiched around a sweet cream filling.

Apple Cinnamon Oatmeal Cookies — fresh apple and warm cinnamon in a soft oatmeal cookie — a perfect fall flavor combination.

The post Chewy Oatmeal Raisin Cookies appeared first on 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!

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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.