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

Recipe Highlights

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

Ingredients in Cherry Pie Cookie Bars

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

Tips for the Best Cherry Pie Cookie Bars

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

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

Storage Instructions

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

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

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Cherry Pie Cookie Bars Recipe

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

Course Cookie Bars

Cuisine American

Keyword Cherry Pie Cookie Bars

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 16 servings

Calories 291kcal

Author Jessica & Nellie

Ingredients

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

Instructions

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

Nutrition

Calories: 291kcal | Carbohydrates: 41g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 114mg | Potassium: 75mg | Fiber: 1g | Sugar: 19g | Vitamin A: 490IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

FAQs

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

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

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

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

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

More Cookies You’ll Love

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

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

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

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

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

M&M Birthday Cookie Cake

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

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

WHY YOU’LL LOVE THIS COOKIE CAKE RECIPE

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

Homemade Birthday Cookie Cake Ingredients

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

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

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

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

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

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

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

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

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

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

Frosting

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

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

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

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

How to Store Birthday Cookie Cake

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

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

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

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

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

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

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Birthday Cookie Cake Recipe

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

Course Cookies, Dessert

Cuisine American

Keyword Birthday Cookie Cake

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 10 servings

Calories 591kcal

Author Jessica & Nellie

Ingredients

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

Frosting

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

Instructions

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

Notes

Store leftovers in an airtight container on the countertop.

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

Nutrition

Calories: 591kcal | Carbohydrates: 81g | Protein: 4g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 318mg | Potassium: 70mg | Fiber: 1g | Sugar: 62g | Vitamin A: 797IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 2mg

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

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

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

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

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

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

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

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

M&M Color Variations — Make It for Any Occasion

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

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

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

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

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

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

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

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

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

WHAT TYPE OF VANILLA EXTRACT SHOULD I USE?

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

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

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

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

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

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Why we Use Half Butter & Half Shortening

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

Chocolate Chip Cookie Ingredients

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

Best Chocolate Chip Cookie Recipe Tips

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

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

How to Store the Best Chocolate Chip Cookies

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

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

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

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

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

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BEST CHOCOLATE CHIP COOKIES RECIPE

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

Course Cookies, Dessert

Cuisine American

Keyword chocolate chip cookie recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 48 cookies

Calories 222kcal

Author Jessica & Nellie

Ingredients

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

Instructions

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

Video

Notes

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

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

Nutrition

Serving: 1g | Calories: 222kcal | Carbohydrates: 27g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 104mg | Potassium: 68mg | Fiber: 1g | Sugar: 16g | Vitamin A: 24IU | Calcium: 13mg | Iron: 1mg

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

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

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

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

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

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

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

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

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

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

More delicious chocolate chip cookie recipes to try:

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

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

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

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

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

Why You’ll Love This Strawberry Cookie Recipe

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

Ingredients in Strawberry Cookies

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

Tips for the Best Strawberry Cookies

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

How to Store Strawberry Cookies

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

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Strawberry Cookies

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

Course Cookies

Cuisine American

Keyword strawberry cookies

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Servings 24 cookies

Calories 137kcal

Author Jessica & Nellie

Ingredients

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

Instructions

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

Nutrition

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

Frequently Asked Questions

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

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

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

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

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

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

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

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

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

More Strawberry Cookie Recipes

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

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

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

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

What Makes These Taste Like Chewy Chips Ahoy?

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

Chewy Chips Ahoy Chocolate Chip Cookies Ingredients

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Storage and Freezing

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

Can you freeze these cookies? Yes — two ways:

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

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

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Copycat Chewy Chips Ahoy Cookies

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

Course Cookies, Dessert

Cuisine American

Keyword Chips Ahoy Cookies Recipe

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 48

Calories 180kcal

Author Jessica & Nellie

Ingredients

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

Instructions

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

Notes

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

Nutrition

Calories: 180kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 132mg | Potassium: 25mg | Fiber: 1g | Sugar: 17g | Vitamin A: 209IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

Tips for the Best Chewy Chips Ahoy Cookies

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

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

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

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

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

More chocolate chip cookie recipes you’ll love

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

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

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

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

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

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

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

These Soft Cannoli Cookies capture all the flavors of a classic Italian cannoli in a soft, tender bite. Ricotta cheese keeps them moist and delicate, while mini chocolate chips, orange zest, and a hint of cinnamon give them that unmistakable cannoli flavor. They come together quickly with simple ingredients and are the kind of cookie that disappears fast at any gathering.

Recipe Highlights

• Classic cannoli flavor in cookie form: All the flavors you love about cannoli — ricotta, chocolate chips, orange zest, and cinnamon — baked into a soft, easy-to-share cookie.
• Incredibly soft and tender: Ricotta cheese in the dough keeps these cookies moist and pillowy, giving them a texture that sets them apart from a standard drop cookie.
• Simple to make: No chilling, no rolling, and no special equipment needed beyond a cookie scoop and a baking sheet.
• Finished with beautiful toppings: A dusting of powdered sugar, chopped pistachios, or a drizzle of melted chocolate makes these cookies look bakery-worthy.
• Perfect for any occasion: These are a great addition to holiday cookie trays, Italian-themed dinners, or any time you want something a little more special than a basic cookie.

Ingredients in Soft Cannoli Cookies

• Butter: Soften the butter and cream with the sugar to create a light, tender base for the cookies.
• Granulated sugar: Sweetens the dough and helps create a delicate crumb.
• Egg: Adds structure and binds the dough together.
• Ricotta cheese: The key ingredient that makes these cookies soft, moist, and pillowy. Drain it first if it seems watery.
• Vanilla extract: Adds warmth and rounds out the overall flavor.
• Orange zest: Brings a bright citrus note that is classic in traditional cannoli filling.
• All-purpose flour: Gives the cookies their structure.
• Baking powder and baking soda: Work together to give the cookies a light, slightly puffed texture.
• Ground cinnamon: Adds a warm spice note that ties the flavors together.
• Salt: Balances the sweetness and enhances the other flavors.
• Mini chocolate chips: Distributed evenly throughout the dough for a little chocolate in every bite. Mini chips work better than regular-sized chips in this recipe.
• Chopped pistachios: Optional, but they add a nice crunch and a beautiful finishing touch.

Tips for the Best Soft Cannoli Cookies

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

• Drain your ricotta if needed: If your ricotta is very wet, drain it in a fine mesh sieve or cheesecloth for at least 30 minutes before using. Excess moisture can make the dough too sticky and affect how the cookies bake.
• Use properly softened butter: Butter should be soft enough to cream easily but not melted. Properly softened butter is key to getting a light, tender texture.
• Use a cookie scoop: The dough will be soft and slightly sticky, which is normal. A cookie scoop makes it easy to portion the dough evenly and keeps the cookies uniform in size.
• Do not overbake: These cookies will not brown much on top. Pull them from the oven when the edges are set, and the centers look slightly springy, rather than waiting for color.
• Add toppings right after baking: Press a few extra mini chips or chopped pistachios into the tops of the cookies right after they come out of the oven so they stick as the cookies cool.
• Cool completely before moving: These cookies are very soft when hot. Let them cool fully on the baking sheet before transferring to avoid breaking them.

Storage Instructions

Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

These cookies also freeze well. Freeze in an airtight container for up to 2 months and thaw at room temperature. Dust with powdered sugar just before serving.

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Soft Cannoli Cookies Recipe

Soft Cannoli Cookies are made with ricotta, mini chocolate chips, orange zest, and cinnamon. A tender, bakery-style Italian cookie everyone will love!

Keyword Soft Cannoli Cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Servings 22 cookies

Calories 164kcal

Author Jessica & Nellie

Ingredients

• ½ cup unsalted butter softened
• ¾ cup granulated sugar
• 1 large egg
• 1 cup ricotta cheese drained if watery
• 1 tsp vanilla extract
• Zest of 1 orange
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp salt
• ½ cup mini chocolate chips plus more for topping
• ½ cup finely chopped pistachios optional for garnish

Instructions

• Preheat oven to 350° F. Line baking sheets with parchment paper.
• In a large bowl, beat butter and sugar together until light and fluffy, about 2 minutes.
• Beat in the egg. Mix in ricotta, vanilla extract, and orange zest until smooth.
• In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Gradually add to the wet mixture and stir until just combined.
• Fold in the mini chocolate chips.
• Drop rounded portions of dough onto prepared baking sheets using a 2 tablespoon cookie scoop, spacing about 2 inches apart.
• Bake for 12 to 14 minutes, until the edges are set and the centers look slightly springy. The cookies will not brown much on top.
• Let cool completely on the baking sheet before transferring.
• Garnish with powdered sugar, extra mini chocolate chips, chopped pistachios, or a drizzle of melted chocolate before serving.

Nutrition

Calories: 164kcal | Carbohydrates: 20g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 67mg | Potassium: 76mg | Fiber: 1g | Sugar: 10g | Vitamin A: 211IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 1mg

FAQs

Can I use whole milk ricotta? Yes, whole milk ricotta works great and gives the cookies a rich, creamy flavor. Just make sure to drain it first if it seems watery to avoid a sticky dough.

Why didn’t my cookies brown? That is completely normal for ricotta-based cookies. The ricotta keeps the cookies pale and soft even when fully baked. Look for set edges and a slightly springy center as your cues that they are done.

Can I skip the pistachios? Absolutely. The pistachios are listed as optional and are used mainly as a garnish. The cookies are delicious without them.

Can I add almond extract? Yes. A small amount of almond extract is a traditional cannoli flavor and pairs beautifully with the orange zest and cinnamon. Start with just 1/4 teaspoon, as it can be strong.

Can I make the dough ahead of time? The dough can be made a day ahead and stored covered in the refrigerator. Because of the ricotta, it is best to bake the cookies within 24 hours for the best texture.

More Cookies You’ll Love

• Frosted Italian Cookies: A classic soft Italian cookie with a sweet glaze and sprinkles on top. If you love the Italian flavors in cannoli cookies, these are a must-try.
• Pistachio Pudding Cookies: Soft, chewy cookies made with pistachio pudding mix for a rich, nutty flavor. A perfect match for anyone who loves the pistachio garnish on cannoli cookies.
• Orange Cinnamon Chocolate Chip Cookies: Chocolate chip cookies with a hint of orange zest and warm cinnamon — the same flavor combination that makes cannoli cookies so irresistible.
• Chocolate Dipped Pistachio Cookies: Buttery pistachio cookies dipped in dark chocolate for an elegant, nutty treat. Shares the pistachio-and-chocolate pairing that makes cannoli cookies so special.
• Cream Cheese Chocolate Chip Cookies: Soft, pillowy cookies made with cream cheese for an ultra-tender crumb — very similar in texture to the ricotta in cannoli cookies, with chocolate chips throughout.

These Soft Cannoli Cookies are a simple, crowd-pleasing treat that brings the flavors of a classic Italian dessert to your cookie jar, with a soft, pillowy texture and beautiful toppings in every batch.

The post Soft Cannoli Cookies appeared first on Family Cookie Recipes.

The popular Nestle Toll House Cookie recipe from the classic bag of chocolate chips with a few tweaks to make them even BETTER! Fantastic buttery chocolate chip cookie recipe with perfect flavor & texture.

What Makes These Better Than the Bag Recipe?

If you’ve ever made the Nestle Toll House cookies straight from the back of the chocolate chip bag, you know they’re good. But good isn’t the same as unforgettable, and a couple of small tweaks make a genuinely noticeable difference:

1. The shortening swap. The original bag recipe uses all butter. Butter tastes incredible but has a high water content, which causes cookies to spread thin and flat in the oven before the structure sets. By replacing half the butter with butter-flavored shortening, you get all the rich buttery flavor you expect but with a cookie that bakes up thick, chewy, and bakery-style instead of thin and crispy.
2. The 4-hour chill. The bag recipe says you can bake immediately. Technically true. But chilling the dough for at least 4 hours — or ideally overnight — does two things that actually matter. First, it solidifies the fat so the cookies spread less in the oven. Second, and more importantly, it gives the flour time to fully absorb the moisture in the dough and gives the brown sugar and vanilla time to fully meld together. The flavor deepens significantly. A cookie baked from chilled dough tastes more complex and more like something from a bakery than one baked fresh from the bowl. It takes planning ahead, but it’s completely hands-off time and the results are worth it every single time.

These two changes together are the difference between a good chocolate chip cookie and one people ask you for the recipe.

What are Nestle Toll House Cookies?

They’re a chocolate chip cookie recipe that has survived decades and still ranked in the top contenders for the best chocolate chip cookie recipe in the world. Try these for yourself and you’ll see why. The semi sweet chocolate chips and buttery chewy soft cookies, practically melt on your tongue. These cookies are easy to make and use simple ingredients, which just adds to their appeal and charm.

Nestle Toll House Cookies Ingredients

-Fats: We need 1 cup (two sticks) total of fats, which I’ve divided into 1/2 cup butter (1 stick) and 1/2 cup butter flavored shortening. It makes a difference in both taste and texture!

-Sugars: We need 3/4 cups each of packed brown sugar and granulated sugar to give our cookies a sweet and chewy texture.

-Vanilla: We want a teaspoon of vanilla to help enhance the flavors in these cookies. Stronger vanillas work better, but use what you have on hand.

-Eggs: 2 large eggs will bind together the cookies wonderfully so that they hold up to being grabbed off the serving plate.

-Flour: The base of our cookie dough is 2 1/2 cups of all-purpose flour.

-Baking soda: Adding 1 1/4 teaspoons of baking soda will help our cookies to puff up and rise nicely as they bake.

-Salt: To enhance the flavors in these cookies we want to use a 1 teaspoon of salt.

-Chocolate Chips: We want to use 2 cups ( a 12 ounce bag) of NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate. Any other brand and these cookies wouldn’t be as authentic.

Why Did My Toll House Cookies Come Out Wrong?

Chocolate chip cookies are one of the most forgiving recipes in baking, but a few specific things can go sideways. Here’s how to fix them:

My cookies spread completely flat. This is the most common problem and almost always means one of three things: the dough wasn’t chilled long enough, the butter was too soft or slightly melted when you creamed it, or the oven wasn’t fully preheated. The 4-hour chill in this recipe is essential — don’t skip it or cut it short. If your cookies are still spreading despite chilling, try placing the portioned dough balls back in the refrigerator for 15 minutes before the pan goes into the oven. Also make sure your oven is fully up to temperature before the first batch goes in — an oven that isn’t hot enough lets cookies spread before the structure sets.

My cookies came out hard. Almost certainly overbaked. Chocolate chip cookies look underdone when they’re actually done — the centers should still appear soft, slightly glossy, and barely set when you pull them from the oven. The residual heat from the pan finishes the cooking over the next few minutes. If your cookies are coming out hard, reduce the bake time by 1-2 minutes and trust the process. They will firm up as they cool.

My cookies taste bland. Two likely culprits: old vanilla extract or old baking soda. Vanilla loses potency over time — if yours has been open for more than a year, it may not be contributing much flavor. Use a good quality pure vanilla extract rather than imitation, and use the full teaspoon. Also check that your baking soda is fresh — it affects flavor as well as lift. And don’t reduce the salt. Salt is what makes the chocolate taste like chocolate.

My dough is too sticky to scoop after chilling. The dough is meant to be quite soft before chilling — that’s normal. After the full chill time it should be firm enough to scoop easily. If it’s still sticky, cover and refrigerate for another 30-60 minutes. If your kitchen is warm, work quickly once the dough comes out of the fridge and keep the remaining dough chilled between batches.

My cookies are dry and crumbly. Too much flour is almost always the cause. When you scoop flour directly from the bag with your measuring cup, you pack it — and packed flour can add 20-30% more than the recipe intends. Instead, spoon the flour lightly into the measuring cup and level it off with a straight edge. This single change makes a bigger difference than most bakers expect. Overbaking can also cause dryness — pull the cookies earlier than you think you need to.

My cookies didn’t spread at all — they came out like pucks. Too much flour (same issue as above) or the dough was too cold when it went into the oven. After removing the dough from the refrigerator, let it sit at room temperature for the full 20 minutes the recipe calls for before scooping. Completely frozen-solid dough won’t spread properly and the outside will set before the inside has a chance to bake through.

How long should I let these cookies cool?

Cookies are best left to cool on the baking sheet they’re cooked on for 3-4 minutes, then you can transfer them to a cooling rack to cool further. This way, they don’t fall apart as cookies are pretty soft still when they’re pulled out of the oven. After a couple minutes on a cooling rack, cooking are usually cool enough to eat! Warm cookies are the best!

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Better Than NESTLE TOLL HOUSE Chocolate Chip COOKIES

NESTLE TOLL HOUSE COOKIES recipe from the little yellow bag of chocolate chips with a few tweaks to make them even BETTER! Fantastic buttery chocolate chip cookie recipe with perfect flavor & texture.

Course Cookies, Dessert

Cuisine American

Keyword Nestle Toll House Chocolate Chip Cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 25 minutes minutes

Servings 30

Calories 210kcal

Author Jessica & Nellie

Ingredients

• ½ cup butter softened, 1 stick
• ½ cup shortening butter flavored
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 ½ cups all-purpose flour
• 1 ¼ teaspoons baking soda
• 1 teaspoon salt
• 2 cups NESTLÉ TOLL HOUSE Semi-Sweet Chocolate chips 12-ounce package

Instructions

• Beat butter, shortening, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy.
• In a separate bowl, combine flour, baking soda and salt and whisk together.
• Add eggs, one at a time, to the butter mixture, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Cover dough & refrigerate at least 4 hours.
• Preheat oven to 375° F. Line 2 baking sheets with parchment paper & set aside.
• Remove dough from fridge & let sit 20 minutes, or until you're able to scoop. Drop by rounded tablespoons onto prepared baking sheets.
• Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Enjoy!

Video

Notes

Store leftover cookies in an airtight container on the countertop for up to 5 days. 

Nutrition

Calories: 210kcal | Carbohydrates: 25g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 157mg | Potassium: 92mg | Fiber: 1g | Sugar: 15g | Vitamin A: 116IU | Calcium: 16mg | Iron: 1mg

How to Store and Freeze Toll House Cookies

Room temperature: Store baked cookies in an airtight container at room temperature for up to one week. They actually taste better on day two once the flavors have had time to settle — don’t be surprised if the batch you baked yesterday is even better this morning. To keep them extra soft, add a slice of white bread to the container — the cookies absorb the moisture from the bread and stay soft and chewy rather than drying out.

Refrigerator: These cookies don’t need to be refrigerated, but if your kitchen is warm or you want them to last a few extra days, the fridge works fine. Let them come to room temperature before eating — cold cookies straight from the refrigerator can taste denser than they really are.

Can you freeze baked cookies? Yes. Let the cookies cool completely, then place in a single layer on a baking sheet and freeze until solid, about one hour. Transfer to a freezer bag or airtight container with parchment between layers and freeze for up to 3 months. Thaw at room temperature for 20-30 minutes before eating. They taste remarkably fresh.

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

When you’re ready to bake, place the frozen dough balls directly onto a lined baking sheet — no thawing needed — and bake at 375°F, adding 2-3 minutes to the bake time. You get perfectly fresh, warm, bakery-style cookies any time you want them with almost zero effort. This method is especially useful during the holidays when you want to have impressive homemade cookies ready to bake on short notice.

Can I refrigerate the dough longer than 4 hours? Yes — the dough keeps well in the refrigerator for up to 48 hours. Many bakers swear that an overnight chill produces an even better cookie than the 4-hour minimum, and the data backs them up. The longer the dough rests, the more the sugars break down and the more complex the flavor becomes. If you can plan ahead, make the dough the night before and bake the next day.

More chocolate chip cookie recipes you’ll love

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

Our Bakery Style Chocolate Chip Cookies are an absolutely must-bake. Use them as a starting point to start understanding just how exactly you like your cookies! Then hop over to our mega popular Best Chocolate Chip Cookies ever and try those. Enjoy the soft and chewy types? You’ll want to save our Chewy Chocolate Chip Cookies!

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

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

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

NESTLE TOLL HOUSE COOKIES recipe from the little yellow bag of chocolate chips with a few tweaks to make them even BETTER! Fantastic buttery chocolate chip cookie recipe with perfect flavor & texture.

The post Better Than Nestle Toll House Cookies (Our Secret Tweak!) appeared first on Family Cookie Recipes.

The softest, most pillowy Cream Cheese Sugar Cookies you’ll ever make. Cream cheese is the secret ingredient that keeps these thick, bakery-style sugar cookies perfectly soft for days — and they hold their shape beautifully when cut out.

These Cream Cheese Sugar Cookies are soft, thick, and hands-down the best sugar cookie recipe I’ve ever tried. I’ve tested a lot of sugar cookie recipes over the years, and after making these the first time, I never went back to any of the others.

The secret is the cream cheese. It adds a subtle richness to the dough that you can’t get from butter alone, and it’s what keeps these cookies so incredibly soft even days after baking. Whether you roll the dough out and cut it into shapes for holidays and special occasions, or just scoop and flatten them into simple circles for an everyday treat, this sugar cookie recipe with cream cheese delivers perfect results every single time.

Why You’ll Love This Recipe

• Makes a big batch: This recipe yields about 36 cookies, making it ideal for parties, cookie exchanges, and gifting.
• Bakery-soft texture: The cream cheese in the dough creates a thick, pillowy cookie that stays soft and moist far longer than a standard sugar cookie recipe.
• Holds its shape when baked: This dough is sturdy enough to roll out and cut into shapes without spreading or losing detail — perfect for holidays and decorated cookies.
• Simple ingredients: Everything you need is likely already in your kitchen. Just butter, sugar, cream cheese, an egg, flour, and a few flavor extras.
• Foolproof frosting included: The almond-flavored buttercream frosting takes these over the top and spreads beautifully onto cooled cookies.

Ingredients in Cream Cheese Sugar Cookies

For the Cookies:

• Butter — Use salted butter softened to room temperature. No margarine, and don’t melt it — melted butter will ruin the texture of the dough. Softened butter creams properly with the sugar to give you that perfect cookie consistency.
• Sugar — Plain granulated sugar. Cream it with the butter and cream cheese for a full 2–3 minutes for the best texture.
• Cream cheese — The star ingredient. It needs to be softened to room temperature just like the butter. Regular full-fat cream cheese gives the best results, but low-fat works in a pinch. This is what makes these cookies so uniquely soft and rich.
• Egg — Just one, but it’s essential. It binds the dough together so the cookies bake properly and don’t crumble.
• Vanilla extract — Use a good quality vanilla extract or vanilla bean paste for the best flavor.
• Almond extract — This is optional but highly recommended. It’s subtle, but it takes the flavor of these cookies to a whole new level. Leave it out if you have allergies or prefer a plain vanilla flavor.
• All-purpose flour — Standard all-purpose flour works best. Bread flour or pastry flour can be substituted if needed.
• Baking powder — The leavening agent that helps these cookies rise just enough to stay thick and soft. Make sure yours isn’t expired.

For the Frosting:

• Food coloring — Completely optional, but a fun way to customize these for holidays and special occasions.
• Powdered sugar — Gives the frosting its thick, creamy, smooth texture.
• Butter — Softened salted butter. Same rule as the cookie dough — no margarine.
• Almond extract — Again, highly recommended for flavor. Vanilla extract works as a substitute.
• Milk — Start with 2 tablespoons and add more to reach your preferred consistency. Almond milk, coconut milk, or oat milk all work as dairy-free alternatives.

Tips for the Best Cream Cheese Sugar Cookies

• Don’t add extra flour before chilling. Sugar cookie dough is supposed to be sticky before it’s chilled — that’s normal. Adding extra flour to compensate will throw off the wet-to-dry ratio and make your cookies dry and crumbly. Chill first, then see if you need to adjust.
• Don’t melt the butter. This is the most common mistake. Melted butter will cause your cookies to spread flat and lose that thick, soft texture. Softened, not melted.
• Cream the butter and sugar well. A full 2–3 minutes of creaming makes a real difference in the final texture. Don’t cut this step short.
• Roll to exactly ¼ inch. Too thin and the cookies will be crispy and fragile. Too thick and the centers won’t bake through. A ¼ inch thickness is the sweet spot for soft, perfectly baked sugar cookies.
• Pull them out early. If the bottom edges are just barely beginning to turn golden, they’re done. The cookies will continue to bake on the hot pan for a few minutes after you take them out of the oven. Waiting until the tops look golden means they’re already overbaked.
• Cool completely before frosting. Frosting warm cookies will cause the frosting to melt and slide right off. Give them the full time on the cooling rack before decorating.
• Use parchment paper or a silicone baking mat. The cookies slide off cleanly every time without any sticking or scraping.

How to Store Cream Cheese Sugar Cookies

At room temperature: Store in an airtight container for up to 5 days. These cookies stay softer for longer than standard sugar cookies, thanks to the cream cheese in the dough.

In the freezer (baked and frosted): Allow the frosting to set at room temperature for about an hour until firm. Arrange cookies in a single layer on a baking sheet and flash freeze for 1–2 hours until solid. Transfer to an airtight container with sheets of parchment paper between layers. Freeze for up to 2 months. Thaw at room temperature before serving.

In the freezer (unbaked dough): Shape the dough into a flat disc, wrap tightly in plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator before rolling and cutting.

Print

Cream Cheese Sugar Cookies Recipe

Cream Cheese Sugar Cookies are soft, thick and easily the best sugar cookie recipe I've ever tried. These sugar cookies hold their shape when baked and they are moist and perfectly sweet too!

Course Cookies

Cuisine American

Keyword Cream Cheese Sugar Cookies

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Chill Time 2 hours hours

Servings 36 cookies

Calories 221kcal

Author Jessica & Nellie

Ingredients

• 1 ½ cups sugar
• 1 cup butter softened to room temp
• 8 oz cream cheese softened to room temp
• 1 egg
• 1 tsp vanilla
• ½ tsp almond extract
• 3 ½ cups flour
• 1 tsp baking powder

Frosting:

• 4 cups powdered sugar
• ½ cup butter softened
• 1 tsp almond extract
• milk to desired consistency about 2-4 Tbsp
• food coloring optional

Instructions

• Preheat oven to 375°F. Line 2 baking sheets with parchment and set aside.
• Mix sugar, butter, cream cheese together for about 2-3 minutes with an electric mixer.
• Add egg, vanilla and almond extract and mix for another 1-2 minutes. Add the flour and baking powder and mix just until mixed in and smooth.
• Place the dough in an airtight container and chill for at least 2 hours. When you are ready to make the cookies, roll out on floured surface to about 1/4” thick and cut out with cookie cutters. (If you prefer to just make circle cookies, you can scoop out tablespoons of dough and roll into a ball. Place on the cookie sheet and use the bottom of a measuring cup or glass to flatten the ball to a 1/4" thickness.)
• Bake for 8-10 minutes…just until barely turning golden on edges. Cool on cookie sheets for about 5-10 minutes before transferring to a wire rack to cool completely.
• To make the frosting, mix all of the frosting ingredients together with a mixer until smooth. Use a knife to spread the frosting onto the completely cooled cookies.

Notes

Store sugar cookies in an airtight container for up to 5 days. Freeze in layers separated with parchment or wax paper for up to 2 months. 

Nutrition

Calories: 221kcal | Carbohydrates: 31g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 83mg | Potassium: 37mg | Fiber: 0.3g | Sugar: 22g | Vitamin A: 328IU | Calcium: 16mg | Iron: 1mg

FAQs

What does cream cheese do in sugar cookies? Cream cheese adds moisture and a subtle richness to the dough that standard butter-only sugar cookies don’t have. It’s what keeps these cookies thick and soft instead of crispy or dry, and it also gives them a very slight tang that makes the flavor more complex and bakery-like.

Do cream cheese sugar cookies need to be refrigerated? The baked cookies don’t need to be refrigerated and are fine at room temperature in an airtight container for up to 5 days. The unbaked dough, however, must be chilled for at least 2 hours before rolling — this is what makes the dough workable and gives you clean, sharp shapes when cutting.

Can I make cream cheese sugar cookies without almond extract? Yes. The almond extract is optional and can be left out entirely or replaced with additional vanilla extract. The cookies will still be delicious — the almond extract just adds an extra layer of flavor that I personally love.

Can I use low-fat or non-fat cream cheese? You can, but full-fat regular cream cheese gives the best texture and flavor. Low-fat versions have more water content, which can make the dough slightly stickier and affect the final texture of the cookies.

Why is my cream cheese sugar cookie dough too sticky? Sticky dough before chilling is completely normal for this recipe — resist the urge to add more flour. Place the dough in an airtight container and chill it for the full 2 hours. Once cold, it becomes much more workable and easy to roll out.

Can I freeze decorated cream cheese sugar cookies? Yes. Let the frosting set for about an hour at room temperature until firm, then flash freeze the cookies in a single layer on a baking sheet before transferring to an airtight container with parchment between layers. They’ll keep in the freezer for up to 2 months.

Can I make cream cheese sugar cookies without a cookie cutter? Absolutely. Scoop tablespoon-sized portions of dough, roll into smooth balls, place on the baking sheet, and flatten to about ¼ inch with the bottom of a glass or measuring cup. You’ll get perfectly round circle cookies without needing any special tools.

How do I keep sugar cookies soft? Two things: the cream cheese in the dough and proper storage. The cream cheese naturally keeps these cookies moist and soft longer than a standard recipe. Once baked and cooled, store them in an airtight container at room temperature and they’ll stay soft for up to 5 days.

More Sugar Cookie Recipes to Try

If you loved these Cream Cheese Sugar Cookies, here are a few more favorites worth baking next:

• Frosted Lemon Sugar Cookies — Soft sugar cookies with a bright lemon flavor and fluffy frosting. Fancy enough for a special occasion, easy enough for any day of the week.
• Buttermilk Sugar Cookies — A classic soft sugar cookie made with buttermilk for an extra tender, melt-in-your-mouth texture.
• Easter Sugar Cookies — A fun, festive cut-out cookie perfect for decorating with kids. Works beautifully with this same cream cheese frosting recipe.
• Lemon Jello Sugar Cookies — Made with Jello mix for a pop of color and flavor. Easy to customize for any holiday or occasion by switching up the Jello flavor.

These Cream Cheese Sugar Cookies are the kind of recipe you make once and never stop making — soft, thick, and bakery-perfect every single time, with that little something extra that keeps everyone coming back for more.

The post Cream Cheese Sugar Cookies appeared first on Family Cookie Recipes.

White Chocolate Biscoff Cookies made with buttery cookie dough, both Biscoff butter and cookies & white chocolate for a truly unforgettable cookie!

These Biscoff Spread Cookies aren’t your average cookie—they’re packed with deep caramelized cookie butter flavor in every bite, thanks to both Biscoff spread and chunks of real Biscoff cookies. Melted white chocolate takes them over the top, balancing the warm spice with creamy sweetness and making every bite soft, rich, and unforgettable.

What is Biscoff?

Biscoff spread (also called cookie butter) is made from crushed Lotus Biscoff cookies blended into a smooth, spreadable paste — think peanut butter but made entirely from spiced caramelized cookies. It’s usually found in the peanut butter aisle or near the Nutella.

Ingredients for Biscoff Chocolate Chip Cookies

Butter (½ cup): Provides richness, flavor, and a soft, tender texture while helping create a creamy base when beaten with the sugars.

Brown sugar (½ cup) & granulated sugar (½ cup): Work together to sweeten the cookies, with brown sugar adding moisture and caramel depth while granulated sugar helps with structure and slight crispness.

Biscoff Spread (⅓ cup) & Biscoff Cookies (8 cookies): Deliver the signature spiced caramel cookie butter flavor, with the spread blending into the dough for richness and the cookie pieces adding texture and bursts of crunch.

Egg (1) & vanilla extract (1 tsp): The egg binds the dough and adds structure, while vanilla enhances and rounds out the warm, sweet flavors.

All-Purpose Flour (1 ½ cups) & baking soda (½ tsp): Flour forms the cookie’s structure, and baking soda provides a light lift and slight spread for a soft, bakery-style texture.

White Chocolate Chips (1 cup): Add creamy sweetness and smooth pockets of melted chocolate that balance the spiced Biscoff flavor.

Tips for making Biscoff Cookies

Full instructions in the recipe card below, but here are some tips for making these delicious treats!

1. Don’t skip the chill time (and don’t rush it): The Biscoff spread softens the dough quickly, so chilling is what prevents overspreading and keeps the cookies thick, bakery-style, and packed with texture.
2. Use chopped Biscoff cookies in two textures: Mix some finely broken pieces into the dough for even distribution, but save larger chunks for topping so you get those signature crunchy caramelized bites on the surface after baking.
3. Slightly underbake for the best texture: Pull the cookies when the edges are just lightly golden—even if the centers look soft—because they’ll finish setting on the baking sheet and stay chewy instead of drying out.
4. Press toppings in before baking: Gently pressing extra white chocolate chips and Biscoff pieces onto each dough ball before it goes in the oven ensures they stay visible, caramelize slightly on top, and give that bakery-style finish.

Making Dough Ahead, Storage & Freezing

Yes, the dough can be made up to 48 hours in advance and kept chilled in the refrigerator; in fact, longer chilling can deepen the Biscoff flavor and improve the texture.

These Biscoff Cookies stay fresh for about 4–5 days at room temperature when stored in an airtight container, and they actually stay soft and flavorful thanks to the brown sugar and Biscoff spread.

Yes, they freeze really well—either freeze the baked cookies for up to 2–3 months, or freeze the cookie dough balls (before baking) so you can bake fresh cookies anytime. For best results, flash-freeze the dough balls first, then store them in a freezer bag and bake straight from frozen, just adding an extra 1–2 minutes to the bake time.

Print

White Chocolate Biscoff Cookies

White Chocolate Biscoff Cookies made with buttery cookie dough, both Biscoff butter and cookies & white chocolate for a truly unforgettable cookie!

Course Cookies, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Chill Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 30 cookies

Calories 135kcal

Author Jessica & Nellie

Ingredients

• ½ cup butter softened
• ½ cup brown sugar
• ½ cup granulated sugar
• ⅓ cup Biscoff spread
• 1 egg
• 1 teaspoon vanilla extract
• 1 ½ cups all purpose flour
• ½ teaspoon baking soda
• 1 cup white chocolate chips + more for topping
• 8 Biscoff cookies roughly chopped + more for topping

Instructions

• Beat together the softened butter, brown sugar and granulated sugar until pale and creamy using a stand mixer with flat beater attachment or electric hand held beaters. Make sure to beat at least 2-3 minutes.
• Add the Biscoff spread, egg and vanilla extract and beat until well combined, scraping the sides of the bowl as necessary.
• Add the flour and baking soda and mix until just combined.  Stir the white chocolate chips and chopped Biscoff cookies into the batter.  Transfer to the fridge to chill for at least 30 minutes.
• Once the dough has chilled, preheat oven to 325°F.  Line 2 baking sheets with parchment paper.
• Use a cookie scoop (1 tablespoon) to scoop spoonfuls of dough and place on the baking sheets. Top cookie dough with additional white chocolate chips and broken up pieces of Biscoff cookies. Bake for 10-12 minutes, or until lightly golden.  Allow to cool on baking sheets completely before serving. Enjoy!

Notes

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

Cookies can be frozen for up to 2 months. 

Nutrition

Calories: 135kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 58mg | Potassium: 33mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 104IU | Vitamin C: 0.03mg | Calcium: 18mg | Iron: 0.4mg

Why Did My Biscoff Cookies Come Out Wrong?

Biscoff spread adds incredible flavor but it also makes the dough softer and more temperature-sensitive than a standard cookie dough. Here’s how to fix the most common problems:

My cookies spread completely flat. This is the most common issue with Biscoff cookies and almost always comes down to dough that wasn’t cold enough when it went into the oven. The Biscoff spread softens the dough significantly, so unlike a standard chocolate chip cookie where chilling is optional, here it’s essential. Make sure the dough is fully chilled for the recommended time, and if your kitchen is warm, keep the remaining dough in the refrigerator between batches. Also check that your butter was room temperature — soft and cool to the touch — not warm or starting to look shiny and melted.

My cookies came out too hard. Almost certainly overbaked. The caramel color of Biscoff dough makes it genuinely difficult to judge doneness by eye — the cookies look done before they actually are, which tricks bakers into leaving them in too long. Pull them when the edges are just set and lightly golden but the centers still look underdone and slightly glossy. They’ll finish setting on the hot baking sheet and turn perfectly chewy as they cool. If in doubt, err on the side of underbaking — you can always add a minute, but you can’t take it back.

My white chocolate chips turned brown or burned. White chocolate has a lower burn point than milk or dark chocolate and caramelizes quickly in a hot oven, especially when pressed onto the surface of the cookie where it’s exposed to direct heat. If this is happening, try pressing the white chocolate chips onto the cookies immediately after they come out of the oven rather than before they go in — the residual heat from the warm cookie will melt them just enough to set in place without burning. Alternatively, add them in the last 2 minutes of baking only.

The Biscoff flavor isn’t coming through strongly enough. A few things can mute the Biscoff flavor — not enough chill time (longer chilling actually deepens and concentrates the flavor), using a brand of cookie butter that isn’t Lotus Biscoff spread, or simply needing more contrast. The easiest fix after baking is to drizzle melted Biscoff spread over the cooled cookies — just microwave a few tablespoons of spread for 20-30 seconds until pourable and drizzle over the top. It adds a strong hit of cookie butter flavor and looks bakery-beautiful at the same time.

My dough was too sticky to scoop. Completely normal with Biscoff spread in the dough — it makes the dough significantly stickier than a standard recipe. The fix is simple: make sure the dough is fully chilled before scooping, use a cookie scoop rather than trying to roll by hand, and dip the scoop in warm water between cookies. If the dough is still unmanageable, another 30 minutes in the refrigerator will firm it up considerably.

My Biscoff cookie pieces sank into the dough and disappeared. If the chunks aren’t visible on the finished cookie, they were either too small or added too early. Keep some larger pieces reserved specifically for pressing onto the top of each dough ball right before baking — this guarantees visible chunks on the surface that caramelize slightly in the oven and give that bakery-style finish. The pieces mixed into the dough will provide flavor and texture throughout, while the surface pieces are what make the cookies look irresistible.

Can I use crunchy Biscoff spread instead of creamy?

Absolutely! Crunchy Biscoff spread works well and adds extra texture, but it may make the dough slightly thicker, so be sure not to overmix.

Why did my cookies spread too much?

This usually happens if the dough wasn’t chilled long enough or if the butter was too soft, so make sure the full chill time is followed for thick, bakery-style cookies.

Try more of our White Chocolate & Biscoff cookie recipes here:

• Biscoff Butter Cookies are rich, chewy, and loaded with warm cookie butter flavor in every bite. They strike the perfect balance of sweet, salty, and caramelized crunch!
• These Cranberry White Chocolate Cookies are perfectly balanced with sweet white chocolate chips and tart dried cranberries. Crowd-pleasing cookie that tastes like a holiday favorite any time of year.
• Take the classic chocolate chip cookie and make it next-level with these Biscoff Chocolate Chip Cookies. They’re an easy upgrade that delivers deep caramel flavor and serious cookie comfort.
• Bursting with bright citrus flavor in every bite these White Chocolate Chip Lemon Cookies are so tasty. The lemon pudding mix adds extra zest and tenderness making them unforgettable!
• Raspberry White Chocolate Cookies are soft & buttery with crisp edges and a melt-in-your-mouth center, they’re the perfect balance of rich, fruity, and totally irresistible.

These White Chocolate Biscoff Cookies are soft, buttery, and loaded with double the cookie butter flavor—Biscoff spread and chunks of Biscoff cookies in every bite. Add creamy white chocolate and you’ve got a rich, bakery-style cookie that’s impossible to stop eating.

The post White Chocolate Biscoff Cookies appeared first on Family Cookie Recipes.

Chocolate Cookies and Cream Cookies are buttery chocolate cookies loaded with crushed Oreo pieces and chopped Cookies & Creme candy bars!

This decadent cookie recipe is the ultimate cookies & creme experience! It starts with a rich chocolate dough, then we add crushed Oreos for crunch and cream filling pockets, then add chopped Cookies & Creme bars for extra white chocolate creaminess. If you love our Cookies and Cream Cookies, you’ll love this chocolate version!

Ingredients for Hershey Cookies and Cream Cookies

Butter: Using ½ cup salted butter, softened, adds richness and moisture, giving the cookies a tender crumb. 

Sugars: Add ¾ cup light brown sugar to provide a deeper caramel flavor and ½ cup white granulated sugar helps with spread and crisp edges.

Extract: 1 teaspoon vanilla extract enhances the overall sweetness and aroma.

Egg: Bind the ingredients using 1 large egg.

Leavening agents: ½ teaspoon baking powder and ½ teaspoon baking soda work together to leaven the dough, ensuring the cookies rise properly without becoming cakey.

Flour: Create structure and balance the moisture from the butter and eggs by adding 1 ½ cup of all-purpose flour.

Cocoa powder: ½ cup cocoa powder delivers the chocolate base flavor and contributes to the cookie’s dark color.

Add ins: You need 1 ¼ cup Oreos and 1 ¼ cup Hershey’s cookies ‘n creme candy bars, both roughly chopped.

Tips for making Oreo Chocolate Cookies

Don’t overbake — chocolate cookies are notoriously hard to judge by color since you can’t see them browning. Pull them when the edges look set but the center still looks underdone, usually 10-11 minutes. They firm up significantly on the pan.

Chill the dough for at least 30 minutes — this is especially important for chocolate cookies which tend to spread more than vanilla-based cookies. Cold dough = thicker, chewier cookies.

Add extra chunks on top — press a few extra pieces of Oreo and Cookies & Creme bar onto the tops of the dough balls right before baking. This makes the cookies look bakery-style in photos and gives every cookie a visually appealing top.

Use a cookie scoop for uniform size — important when you have chunky mix-ins because an eyeballed cookie will bake unevenly around the bigger pieces.

Let them cool on the pan — chocolate cookies continue cooking from residual heat more than lighter cookies do. Five minutes on the pan after baking makes a real difference in final texture.

How to Store Chocolate Cookies and Cream Cookies

These cookies stay soft and chewy for longer than you might expect, thanks to the white chocolate in the Cookies & Creme bars — white chocolate holds moisture better than milk or dark chocolate, which means these actually improve slightly on day two as everything melds together.

Room temperature: Store in an airtight container at room temperature for up to one week. Layer the cookies with a sheet of parchment paper between layers if you’re stacking them, since the Oreo pieces can make the surface a little sticky. Keeping a slice of bread in the container is an old trick that works surprisingly well — the cookies absorb the moisture from the bread and stay soft longer.

Refrigerator: These cookies don’t need to be refrigerated, but if your kitchen is warm or you want them to last a few extra days, the fridge works fine. Let them come to room temperature before eating — cold cookies straight from the refrigerator can feel harder and less fudgy than they really are.

Can you freeze these cookies?

Yes, and there are two ways to do it:

Freeze the baked cookies: Let them cool completely, then place in a single layer on a baking sheet and freeze until solid, about one hour. Transfer to a freezer bag or airtight container with parchment between layers and freeze for up to 3 months. Thaw at room temperature for 20-30 minutes before eating.

Freeze the dough balls: This is our favorite method. Scoop the dough into balls and press the extra Oreo and candy bar pieces on top, then place on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 3 months. When you’re ready to bake, place the frozen dough balls directly on a lined baking sheet — no thawing needed — and add 2-3 minutes to the bake time. You get fresh, warm cookies straight from the oven any time you want them with almost no effort.

The freezer dough method is especially handy for the holidays or any time you want to have an impressive homemade cookie ready to bake on short notice. A batch of these baked from frozen smells incredible and no one will ever know you didn’t make them fresh.

Print

Chocolate Cookies and Cream Cookies Recipe

Chocolate Cookies and Cream Cookies are buttery chocolate cookies loaded with crushed Oreo pieces and chopped Cookies & Creme candy bars!

Course Cookies, Dessert

Cuisine American

Keyword Chocolate Cookies and Cream Cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 24 cookies

Calories 205kcal

Author Jessica & Nellie

Ingredients

• ½ cup salted butter softened
• ¾ cup light brown sugar
• ½ cup white granulated sugar
• 1 tsp vanilla extract
• 1 large egg
• ½ tsp baking powder
• ½ tsp baking soda
• 1 ½ cup all-purpose flour
• ½ cup cocoa powder
• 1 ¼ cup Oreos roughly chopped
• 1 ¼ cup Hershey’s cookies ‘n creme candy bars roughly chopped

Instructions

• Preheat your oven to 350°F.  Line a baking sheet with parchment paper and set aside.
• Add the butter, brown sugar, and granulated sugar to a large mixing bowl. Use an electric mixer to cream the ingredients for about 2 minutes.
• Add the vanilla extract and egg. Whisk for another 2-3 minutes, or until the mixture is light and fluffy.
• In a separate bowl gently whisk the baking powder, baking soda, flour, and cocoa powder together. Slowly pour the dry ingredients into the wet mixture, mixing as you go. Once they are combined, gently fold in 1 cup each chopped Oreos and candy bars.
• Use a #40 cookie scoop or a large spoon to form 12 balls of cookie dough. Flatten your cookie dough into thick discs. Space your cookies about 2 inches apart on a large baking sheet. Top cookies with a few remaining pieces of crushed Oreos and candy bars. Bake for 10-11 minutes.
• Once your cookies come out of the oven, let them cool down for a few minutes and then transfer them to a wire cooling rack. Serve & enjoy!

Notes

These Cookies & Cream 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. Thaw at room temperature before serving.

Nutrition

Calories: 205kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 93mg | Potassium: 142mg | Fiber: 2g | Sugar: 16g | Vitamin A: 132IU | Calcium: 23mg | Iron: 3mg

Can you freeze these Cookies & Cream Chocolate Cookies?

This cookie dough freezes great if you are looking to make a large batch or just want to keep some on hand for late night snacking. I recommended dividing the dough out into balls and then storing the cookie dough in a ziplocked bag, they will last up to 3 months. When you are ready for a cookie, throw a ball of cookie dough on a baking sheet and bake for 12 minutes at 375°F.

FAQ’s

Can I use Double Stuf Oreos? Yes, though the extra filling makes the dough slightly sweeter and a touch softer.

Do I need to chill the dough? Technically no, but highly recommended for thicker cookies.

Can I use white chocolate chips instead of the candy bars? Yes, though the Cookies & Creme bars add a distinct cookies-and-cream flavor that plain white chocolate chips don’t replicate.

Why did my cookies spread flat? The dough was too warm, butter too soft, or oven wasn’t fully preheated. Chill the dough and make sure the oven hits full temperature before the first batch goes in.

Can I make these ahead? Yes, the dough keeps refrigerated for up to 3 days or frozen as dough balls for up to 3 months

Gluten-Free and Dairy-Free Adjustments for Chocolate Cookies

To make these cookies gluten-free, replace the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure the blend contains xanthan gum or add about ¼ teaspoon separately to maintain structure.

For dairy-free baking, substitute salted butter with vegan butter or coconut oil in the same amount. Use dairy-free white and brown sugar if needed, and replace the Hershey’s cookies ‘n creme candy bars with dairy-free chocolate chunks. Check that Oreos are acceptable, as they are typically dairy-free but some brands or varieties may differ.

What is the recommended cooling time for cookies after baking?

Don’t forget to give your cookies time to cool down before you try to move them. They are going to be on the softer side when they come out of the oven, but they will firm up a little bit and finish baking as they cool. I like to wait 5 minutes and then move them.

Can I use a different type of candy bar in place of Hershey’s Cookies ‘n Creme bars for this recipe?

You can substitute other white or milk chocolate-based candy bars. Just ensure they have a similar texture to avoid changing the cookies’ consistency too much. Dark chocolate or caramel-filled bars will alter flavor and texture noticeably.

Try more incredible chocolate cookie recipes here:

• Chocolate Dipped Neapolitan Cookies are buttery, tri-colored cookies with chocolate, strawberry, and coconut flavors, baked to perfection and finished with a rich chocolate dip. They’re as pretty as they are delicious, making them perfect for gifting or special occasions!
• Cream Cheese and Chocolate Cookies are bakery-style treats made with a buttery dough, two kinds of chocolate, and a cream cheese filling for the ultimate decadent cookie.
• These Chocolate Oreo Cheesecake Cookies are chewy and loaded with rich chocolate flavor, creamy cheesecake filling, and crunchy Oreo pieces for the ultimate cookies-and-cream treat. Mint Oreo Chocolate Chip Cookies are another option, as are Peppermint Oreo Cookies!
• Make a batch of these Sour Cream Chocolate Chip Cookies for rich, moist treats! Made with cocoa, brown sugar, and sour cream, then loaded with melty chocolate chips for the perfect chocolate-lover’s cookie!
• Copycat Crumbl German Chocolate Cake Cookies are soft, fudgy chocolate cookies topped with a gooey coconut-pecan frosting and a sweet chocolate drizzle. Packed with rich flavor and texture, they taste just like the beloved bakery favorite!

Chocolate Cookies and Cream Cookies are rich, chewy chocolate cookies packed with Oreo pieces and chunks of creamy Cookies & Creme candy bars for the ultimate cookies-and-cream dessert!

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