Family Cookie Recipes

Banana Pudding Cookies with White Chocolate Chips

Jessica — Mon, 13 Jul 2026 11:55:06 +0000

These Banana Pudding Cookies are everything a banana cookie should be — soft, pillowy, and packed with real banana flavor in every single bite. The secret is using both a ripe mashed banana AND a box of banana cream pudding mix in the same dough. Double the banana flavor, and a texture so soft it practically melts.

White chocolate chips round everything out with a creamy sweetness that pairs perfectly with the banana. Ready in 30 minutes and guaranteed to disappear fast.

Why You’ll Love This Recipe

Double banana flavor — a real ripe banana plus banana cream pudding mix means serious banana flavor throughout every cookie
Pillowy soft texture — the pudding mix is what gives these cookies their signature soft, fluffy texture that stays that way for days
Ready in 30 minutes — no chilling required, no complicated steps
White chocolate chips — creamy and sweet, the perfect complement to the banana flavor
Endlessly customizable — swap the white chocolate for semi-sweet, butterscotch, or peanut butter chips for a totally different cookie

The Secret to Soft Banana Pudding Cookies

Two things work together in this recipe to create that pillowy, bakery-style texture:

The ripe banana — a fully ripe banana (the spottier the better) adds natural sweetness, moisture, and that real banana flavor you just cannot get from extract alone. The riper the banana, the stronger the flavor and the better the cookie.

The banana cream pudding mix — added as a dry powder directly to the dough, the pudding mix absorbs moisture during baking and holds onto it as the cookies cool. This is what keeps these cookies soft on day three instead of hardening overnight. It also amplifies the banana flavor in a way that makes every bite taste unmistakably like banana pudding.

Ingredients in Banana Pudding Cookies

Butter — Half a cup, softened to room temperature. Properly softened butter creams smoothly with the sugar and gives the cookies their tender structure.

Granulated sugar — One cup for sweetness and a slightly crisp edge.

Ripe banana — One banana, mashed. The riper the better — fully ripe bananas with brown spots have the most concentrated banana flavor and blend into the dough most smoothly.

Banana cream instant pudding mix — One 3.4-oz box, added as a dry powder. Do not make the pudding first — the dry mix goes straight into the dough. This is what makes these cookies so soft and gives them their deep banana pudding flavor.

Eggs — Two large eggs to bind the dough and add moisture.

All-purpose flour — Two and a half cups for structure.

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

Salt — Half a teaspoon to balance the sweetness and enhance the banana flavor.

White chocolate chips — Two cups. White chocolate and banana is one of those combinations that just works — creamy, sweet, and the perfect contrast to the fruity banana flavor. Semi-sweet, butterscotch, or peanut butter chips are all delicious swaps.

How to Make Banana Pudding Cookies

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

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

Step 3. In a large mixing bowl, beat the softened butter and sugar together with a hand mixer or stand mixer until light and fluffy — about 2 minutes.

Step 4. Add the mashed banana, dry pudding mix, and eggs to the butter mixture. Mix until smooth and well combined.

Step 5. Pour in the dry ingredients and mix on low speed until just incorporated. Do not overmix.

Step 6. Fold in the white chocolate chips.

Step 7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart. A 1.5-tablespoon cookie scoop gives you perfectly uniform cookies every time.

Step 8. Bake for 10 minutes until just set and barely golden at the edges. The centers will look slightly underdone — that is correct. They will finish setting as they cool.

Step 9. Let cool on the baking sheet for several minutes before transferring to a wire rack.

How to Store Banana Pudding 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 longer.

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

Unbaked dough: Scoop the 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 extra minutes to the bake time.

Banana Pudding Cookies

Banana Pudding Cookies are a classic banana cookie recipe with a twist! These banana chocolate chip cookies have a great soft and chewy texture that comes from banana pudding mix, it helps create an amazing cookie.

Course Cookies, Dessert

Cuisine American

Keyword Banana Pudding Cookies

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 175kcal

Author Jessica & Nellie

Ingredients

½ cup butter softened
1 cup granulated sugar
1 banana smashed
3.4 oz banana cream instant pudding mix
2 large eggs
2 ½ cups flour
½ teaspoon baking soda
½ teaspoon salt
2 cups white chocolate chips

Instructions

Prep: Preheat your oven to 350 degree F and prepare baking sheets by lining with parchment paper or using silicon mats.
Dough: In a small bowl, combine the flour, baking soda and salt, set aside.
Next, in a large bowl, combine the softened butter and sugar, mix with an electric handheld mixer. Then, add in the mashed banana, dry pudding mix and the eggs, stir well until combined and smooth. Proceed to pour the dry ingredients into the mixing bowl with banana mixture and mix slowly until fully incorporated. Lastly, add in the white chocolate chips and mix to combine.
After that, scoop rounded tablespoonfuls of cookie dough onto the prepared parchment lined baking pan.
Bake: Place the cookies in the preheated oven and bake for 10 minutes or until slightly golden. Let the banana cookies cool for several minutes on the cookie sheet before transferring to a cooling rack. Serve immediately and enjoy!

Video

Notes

Banana Pudding Cookies are a banana lovers dream come true! Making these banana chocolate chip cookies is so easy, they come together quickly and disappear just as fast.

Nutrition

Tips for the Best Banana Pudding Cookies

Use a very ripe banana. The spottier the better — an overripe banana has a much stronger, sweeter flavor than a yellow one and will give you noticeably more banana flavor in the finished cookie.

Add the pudding mix dry. Do not prepare the pudding according to package directions — the dry powder goes straight into the dough. This is what creates the soft texture and concentrated flavor.

Do not overbake. Pull the cookies when the edges are just set and the centers still look slightly underdone. They continue baking on the hot pan and will be perfectly soft once cooled.

Use a cookie scoop. Uniform cookies bake more evenly and look more consistent. A 1.5-tablespoon scoop is the right size for this recipe.

Try different chips. White chocolate is the classic pairing but semi-sweet chocolate chips, butterscotch chips, and peanut butter chips are all delicious variations worth trying.

Add mix-ins. Chopped walnuts or pecans add a great crunch alongside the soft cookie. A handful of sprinkles mixed into the dough before baking adds a fun pop of color for parties.

Frequently Asked Questions

What makes banana pudding cookies so soft? The banana cream pudding mix added as a dry powder to the dough. Pudding mix contains cornstarch which absorbs and holds moisture during baking, keeping the cookies soft and pillowy for days instead of hardening overnight.

Do I need to add pudding mix to banana pudding cookies? The pudding mix is what gives these cookies their signature soft texture and deep banana pudding flavor. You can omit it, but the cookies will be less soft and have less banana flavor throughout. It is worth including.

Can I use a different pudding flavor? Yes — vanilla pudding mix works as a substitute and gives you a slightly milder flavor. The banana cream pudding mix is recommended for the most pronounced banana pudding taste.

What chocolate chips work best in banana pudding cookies? White chocolate chips are the classic choice and pair beautifully with the banana flavor. Semi-sweet chocolate chips, butterscotch chips, and peanut butter chips are all delicious alternatives.

Can I use banana extract instead of a real banana? A real ripe banana is strongly recommended — it provides both flavor and moisture that extract cannot replicate. The texture of the cookie depends partly on the moisture from the mashed banana.

How ripe should the banana be? The riper the better. A banana with brown spots has a more concentrated, sweeter flavor and blends into the dough more smoothly than a yellow banana. If your banana is not ripe enough, microwave it for 30 seconds to soften it slightly.

Can I make the dough ahead of time? Yes — refrigerate covered dough for up to 48 hours before baking. The chilled dough may spread a little less, giving you slightly thicker cookies.

Why are my banana pudding cookies flat? Flat cookies almost always come down to butter that was too warm or too much banana. Make sure your butter is softened but not melted, and use exactly one banana — too much moisture from the banana can cause the cookies to spread flat.

More Pudding Mix Cookie Recipes

Reese’s Peanut Butter Pudding Cookies — the same soft pudding cookie technique with peanut butter flavor and Reese’s pieces throughout.
Mint Oreo Pudding Cookies — cool mint and Oreo flavor in a soft pudding cookie — a fan favorite.
Butterscotch Pudding Cookies — rich, caramel-like butterscotch flavor in a pillowy soft pudding cookie.
Pistachio Pudding Cookies — soft green cookies with a subtle nutty flavor — beautiful and delicious.
Cookies and Cream Pudding Cookies — Oreo pudding mix and Oreo chunks for the ultimate cookies and cream cookie.

Soft, pillowy, and packed with banana flavor in every bite — these are the Banana Pudding Cookies that disappear before they even have a chance to cool.

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

Marshmallow Peanut Butter No Bake Cookies

Nellie — Mon, 06 Jul 2026 20:34:27 +0000

These Marshmallow Peanut Butter No Bake Cookies combine creamy peanut butter, sweet butterscotch chips, gooey marshmallows, and crunchy chow mein noodles into one irresistible no bake treat. They are the kind of dangerously easy recipe you will find yourself making on repeat — because they take just minutes to pull together and taste absolutely incredible.

Recipe Highlights

Great for sharing: This recipe makes a generous batch that holds up well for days, making it perfect for gifting, parties, or after school snacking.
Just four ingredients: Peanut butter, butterscotch chips, chow mein noodles, and mini marshmallows are all you need to make an entire batch.
No oven required: There is no baking, no boiling sugar mixture, and no candy thermometer involved — just melt, mix, and scoop.
Sweet, salty, crunchy, and chewy: The combination of crispy chow mein noodles, gooey marshmallows, creamy peanut butter, and sweet butterscotch creates an addicting texture you will not find in any other no bake cookie.
Ready in minutes: From start to finish, these come together faster than almost any other dessert on the planet.

Ingredients in Marshmallow Peanut Butter No Bake Cookies

Butterscotch chips add rich, caramel-like sweetness and melt down into a smooth coating that holds all the other ingredients together into a cohesive cookie cluster.
Peanut butter brings creamy texture, a salty-sweet flavor, and helps bind everything into sturdy little clusters that hold their shape as they cool.
Chow mein noodles are what give these cookies their signature crunch. They stay crispy inside the coating and create that light, airy texture that makes every bite so satisfying. You can swap in pretzels or cornflakes in a pinch, but chow mein noodles give you the classic result these cookies are known for.
Mini marshmallows add soft, chewy pockets of sweetness throughout each cookie. If you only have regular sized marshmallows, just chop them into smaller pieces before mixing them in so they distribute evenly.

Tips for the Best Marshmallow Peanut Butter No Bake Cookies

Find the full instructions in the recipe card below, but here are a few tips to help you get the best results.

Control the heat carefully. Melt the peanut butter and butterscotch chips just until smooth and combined. Overheating can make the mixture greasy and cause the marshmallows to melt completely instead of staying as soft, chewy pockets.
Let the mixture cool for one to two minutes before adding the marshmallows. Stirring them in while the mixture is too hot will melt them away entirely and you will lose that gooey texture.
Fold gently, do not overmix. Once the noodles and marshmallows go in, fold just until everything is coated. Overmixing breaks the noodles and turns the texture from a satisfying crunchy cluster into a crumbly mess.
Work quickly when scooping. The mixture sets fast as it cools, so have your wax paper ready before you start and scoop right away for the best shape and consistency.

Storage Instructions

Store these cookies in an airtight container at room temperature for three to four days, or in the refrigerator for up to one week (they will be a bit firmer when chilled).

To freeze, place them in a sealed container or freezer bag with parchment paper between the layers and freeze for up to two to three months. Let them sit at room temperature for a few minutes before eating to soften back up.

Marshmallow Peanut Butter No Bake Cookie Recipe

These Marshmallow Peanut Butter No Bake Cookies combine creamy peanut butter, sweet butterscotch chips, gooey marshmallows, and crunchy chow mein noodles into one irresistible no bake treat.

Course Cookies, Dessert, No Bake Cookies

Cuisine American

Keyword easy no bake cookies, Marshmallow Peanut Butter No Bake Cookies, Peanut Butter No-Bake Cookies

Prep Time 5

Resting Time 10

Total Time 15

Servings cookies

Calories 94kcal

Author Jessica & Nellie

Ingredients

1 cup butterscotch chips
1 cup peanut butter
1 cup chow mein noodles
2 cups mini marshmallows

Instructions

Melt the butterscotch chips and peanut butter in a medium saucepan over low heat, stirring just until barely melted and smooth. Remove from heat and add the chow mein noodles.
Wait 1-2 minutes before stirring in the marshmallows – you don't want them to melt so if your mixture is really hot, wait until it cools a bit before adding the marshmallows.
Use two spoons to drop mixture by cookie size onto wax paper to cool. The setting process will take a few hours at room temperature but takes a lot less time if you put the cookies in the fridge to set. Enjoy!

Video

Notes

Store at room temperature in an airtight container for 3–4 days, or up to a week in the fridge for a firmer texture.

They also freeze well for up to 2–3 months—just thaw at room temp for a few minutes before eating so they soften back up.

Nutrition

FAQs

Can I use regular marshmallows instead of mini marshmallows? Yes! Just chop them into smaller pieces first so they mix in evenly and do not clump together in the cookies.

Do I need to cook the mixture for a long time? Nope — just melt the peanut butter and butterscotch chips until smooth. Overheating the mixture can make it greasy and affect the final texture of the cookies.

Can I substitute the chow mein noodles? You can swap in something crunchy like pretzels or cornflakes, but chow mein noodles give you the classic light, crispy texture these cookies are known for. The result will taste great either way, just slightly different in texture.

Why did my cookies turn out sticky or too soft? The mixture was likely too hot when you added the marshmallows, causing them to melt instead of staying intact. Let the melted mixture cool for one to two minutes before folding in the marshmallows and noodles.

Can I make these ahead of time? Absolutely. These cookies store well for several days and actually hold up great in the fridge, making them a perfect make-ahead treat for parties or gifting.

More Recipes You’ll Love

Lemon Oatmeal No Bake Cookies: A quick, no bake cookie loaded with bright lemon flavor and a chewy oatmeal texture that comes together in just minutes with zero oven time.
Easy Peanut Butter Cookies: A classic five ingredient peanut butter cookie that bakes up soft and chewy every single time — one of the most popular recipes on the site.
Microwave No Bake Cookies: The ultimate fast fix when a chocolate craving hits — rich, chewy, and ready in minutes right from the microwave.
S’mores Oatmeal Cookies: Chewy oatmeal cookies loaded with marshmallows and chocolate that bring all the best campfire flavors into an easy homemade cookie.
Oreo No Bake Cookies: Chewy, chocolatey cookies loaded with crushed Oreo pieces that come together fast with just a handful of simple ingredients.
Caramel Oatmeal No Bake Cookies: Rich caramel flavor packed into an easy no bake oatmeal cookie that delivers that homemade taste without ever turning on the oven.

With just four ingredients and zero baking required, these Marshmallow Peanut Butter No Bake Cookies are the kind of sweet, salty, crunchy, chewy treat you will end up making on repeat!

The post Marshmallow Peanut Butter No Bake Cookies appeared first on Family Cookie Recipes.

Lemon Meringue Thumbprint Cookies

Nellie — Thu, 02 Jul 2026 21:39:48 +0000

These Lemon Meringue Thumbprint Cookies are a fun twist on the classic dessert. Soft, buttery lemon cookies are filled with bright homemade lemon curd and topped with fluffy toasted meringue, giving you that perfect mix of sweet, tangy, and creamy flavor in every bite. They look beautiful, taste incredible, and make a real showstopper for any occasion.

Recipe Highlights

All the flavors of lemon meringue pie: Soft lemon cookies, tangy homemade curd, and fluffy toasted meringue come together to capture every bit of the classic pie in cookie form.
Made from scratch: The lemon curd and Italian meringue are both made completely from scratch, giving these cookies bakery quality flavor and texture.
Stable, glossy meringue: Using the Italian meringue method means the topping stays glossy and stable for up to two days with no weeping or deflating.
Make ahead friendly: The lemon curd can be made up to three days in advance, which makes assembly day much faster.
A true showstopper: With their bright color and fluffy toasted topping, these cookies look just as impressive as they taste.

Ingredients in Lemon Meringue Thumbprint Cookies

Cookie Base

Unsalted butter, softened, creamed with sugar gives the cookie base its soft, rich texture.
Granulated sugar sweetens the cookie dough and helps create that light, fluffy texture when creamed with the butter.
An egg, at room temperature, helps bind the dough together.
Vanilla extract adds a warm, classic flavor that balances the bright lemon notes.
Lemon zest and fresh lemon juice give the cookie base its bright, citrusy flavor. Using both the zest and the juice creates a more pronounced lemon taste throughout the cookie itself.
All purpose flour, baking powder, baking soda, and salt make up the dry ingredients that give the cookies their structure and gentle rise.

Lemon Curd Filling

Egg yolks thicken the curd and give it that rich, custard-like texture.
Granulated sugar sweetens the curd and balances its tartness.
Cornstarch helps the curd set up thick and glossy as it cooks.
Water and fresh lemon juice make up the liquid base of the curd, with the lemon juice providing that signature tangy flavor.
Butter, stirred in at the end, gives the curd a smooth, silky finish.
Lemon zest adds an extra layer of bright citrus flavor to the finished curd.

Meringue Topping

Granulated sugar and water are cooked together into a hot syrup, which is the base of this Italian meringue method.
Egg whites are whipped to stiff peaks and combined with the hot sugar syrup to create a stable, glossy meringue.
Cream of tartar is optional, but adding it gives the egg whites extra stability while whipping.

Tips for the Best Lemon Meringue Thumbprint Cookies

Find the full instructions in the recipe card below, but here are a few tips to help you get the best results.

Make the well right after baking. Use the back of a teaspoon to press a small well into the center of each cookie immediately after it comes out of the oven, while it is still warm and easy to shape.
Let the cookies cool completely before filling. Adding curd to a warm cookie can cause it to melt or run instead of sitting neatly in the well.
Start whipping your egg whites early if you are unsure of your mixer’s speed. You can begin whipping the egg whites before the sugar syrup is ready, then let them sit at stiff peaks until the syrup reaches temperature.
Pour the hot syrup in slowly. Adding it in a thin, steady stream while the mixer runs on high keeps the egg whites from deflating and helps create a smooth, glossy meringue.
Watch for the bowl to cool to room temperature. This is a good visual cue that your meringue has finished whipping and is ready to use.
Torch carefully if browning the meringue. A light touch with a kitchen torch gives you that classic toasted look without overcooking the meringue. If you do not have a torch, a quick stint at 400°F works well too.

Storage Instructions

Keep these cookies covered and refrigerated for up to three days. After that point, they will still be safe to eat, but the meringue will begin to turn watery and lose its texture. The lemon curd can be made up to three days ahead of time and stored in the refrigerator until you are ready to assemble the cookies.

Lemon Meringue Thumbprint Cookies Recipe

These Lemon Meringue Thumbprint Cookies are soft lemon cookies filled with bright homemade lemon curd and topped with fluffy toasted meringue. A beautiful, bite-sized twist on the classic pie!

Course Cookies

Cuisine American

Keyword Lemon Meringue Thumbprint Cookies

Prep Time 35

Cook Time 10

Cooling Time 30

Servings cookies

Calories 196kcal

Author Jessica & Nellie

Ingredients

Cookie Base

½ cup unsalted butter softened
¾ cup granulated sugar
1 large egg room temperature
1 teaspoon vanilla extract
1 tablespoon lemon zest about 1 large lemon
1 tablespoon fresh lemon juice
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt

Lemon Curd Filling

3 large egg yolks
½ cup granulated sugar
2 tablespoons cornstarch
½ cup water
¼ cup fresh lemon juice
1 tablespoon unsalted butter
½ teaspoon lemon zest

Meringue Topping

½ cup granulated sugar
2 egg whites
3 tablespoons water
¼ teaspoon cream of tartar optional

Instructions

Cookies

Preheat oven to 350°F. Line a baking sheet with parchment paper.
Cream the butter and sugar in a large bowl until light and fluffy, 2 to 3 minutes.
Beat in the egg, vanilla, lemon zest, and lemon juice until smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and mix until just combined.
Scoop about 1½ tablespoons of dough per cookie and roll into balls. Place on the prepared baking sheet.
Bake for 10 to 12 minutes, until edges are just golden and centers are set. Immediately use the back of a teaspoon to press a small well into the center of each cookie.
Let cool completely on the tray before filling.

Lemon Curd Filling

In a saucepan, whisk together the egg yolks, sugar, cornstarch, water, and lemon juice.
Cook over medium heat, whisking constantly, until thick and glossy, about 5 to 7 minutes.
Remove from heat and stir in the butter and lemon zest.
Let cool until slightly warm, then spoon about 1 teaspoon into the well of each cookie. Chill while preparing the meringue.

Meringue Topping

In a stand mixer, whip the egg whites with cream of tartar until stiff peaks form. If unsure of your mixer’s speed, start whipping before the syrup is ready and let the whites hold at stiff peaks until needed.
Combine the sugar and water in a saucepan over medium heat. Cook until the syrup reaches 244°F, checking with a candy thermometer or by dropping a small amount into cold water to test for a soft ball.
With the mixer running on high, slowly pour the hot syrup into the whipped egg whites in a thin, steady stream.
Continue beating until the meringue is glossy, thick, and holds firm peaks, and the bowl feels close to room temperature.

Assembly

Spoon or pipe the meringue over each lemon-filled cookie.
Optional: torch lightly for color, or bake at 400°F for 2 to 3 minutes to lightly brown the tips.
Cool completely before serving.

Notes

Italian meringue stays glossy and stable for up to 2 days with no weeping or deflating. Lemon curd can be made up to 3 days ahead and refrigerated. Italian meringue is safe to eat as written since the hot syrup cooks the egg whites. Keep cookies covered and refrigerated for up to 3 days; after that they are still safe to eat, but the meringue will become watery.

Nutrition

FAQs

Is Italian meringue safe to eat without baking it further? Yes. The hot sugar syrup cooks the egg whites as you incorporate it, which makes Italian meringue safe to eat right away without any additional baking.

Can I make the lemon curd ahead of time? Definitely. You can make the lemon curd up to three days in advance and store it in the refrigerator. This makes assembly day much quicker since you only need to make the cookies and meringue.

Why is my meringue weeping or deflating? Italian meringue is especially stable, so weeping is uncommon with this method. If it happens, the syrup may not have reached a high enough temperature, or you may not have whipped the egg whites to full stiff peaks before adding the syrup.

Can I skip the candy thermometer? Yes, you can use the traditional cold water test instead. Carefully drop a small amount of the hot syrup into cold water, and if you can form a soft ball with it between your fingers, the syrup is ready.

How long do these cookies keep? You will get the best results if you enjoy these cookies within three days, kept covered in the refrigerator. After that, the meringue will start to turn watery, though the cookies will still be safe to eat.

More Recipes You’ll Love

Lemon Oatmeal No Bake Cookies: A quick, no bake cookie loaded with bright lemon flavor and a chewy oatmeal texture that comes together in just minutes.
Lemon Thumbprint Cookies: Soft, buttery thumbprint cookies filled with sweet lemon curd that capture that same bright citrus flavor in a simpler, bite-sized form.
Apple Pie Cookies: All the cozy flavor of a classic apple pie baked into a soft, individual cookie that is perfect for sharing.
Cherry Pie Cookies: A fruity, pie-inspired cookie filled with sweet cherry filling that makes a fun and colorful addition to any dessert table.
Key Lime Pie Cookies: Bright, tangy key lime flavor baked into a soft cookie base, giving you all the charm of the classic pie in cookie form.
Vanilla Meringue Cookies: Light, airy meringue cookies with a delicate vanilla flavor, perfect if you love the toasted meringue topping on these lemon cookies.

This Lemon Meringue Thumbprint Cookies recipe brings every bit of the classic pie into a fun, bite-sized treat — bright lemon curd, fluffy toasted meringue, and a soft buttery cookie make these impossible to resist.

The post Lemon Meringue Thumbprint Cookies appeared first on 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.