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.

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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!

The post Chocolate Cookies and Cream Cookies appeared first on Family Cookie Recipes.

Blackberry Oatmeal Cookies made with classic ingredients like butter, oats, flour & eggs, then mixed with fresh blackberries and white chocolate chips for fantastic flavor!

I adore blackberries, so when I find a good sale, I add this recipe to the list! The cookies are a bit more rustic looking, but one bite and you’ll be hooked.

These cookies are soft with buttery crisp edges & bursting with fresh blackberry flavor. Made with simple oatmeal cookie ingredients and loaded with juicy blackberries and white chocolate chips, they are sweet enough to balance the tartness of the berries. If you enjoy them, be sure to check out these Blackberry Cookies too!

We recently updated this recipe to address the cookies spreading too much! We added several tips, plus adjusted the amount of flour required. It’s perfect now!

Ingredients in Blackberry Oatmeal Cookies

Blackberries: The star of this recipe. You will need about one cup of fresh blackberries, washed, patted dry, and cut into dime sized pieces. I just cut most of my berries in half.

Butter: Softened to room temperature before mixing so it creams smoothly with the sugars. Two full sticks give these cookies a rich, tender base.

Granulated sugar: Adds sweetness and helps create lightly crisp edges on each cookie.

Brown sugar: Fresh and soft brown sugar adds a subtle molasses flavor and contributes to the chewy texture these cookies are known for.

Eggs: Two large eggs bind everything together and give the dough structure.

Vanilla extract: Rounds out the flavor of the dough. The higher the quality, the better.

All-purpose flour: The base of the dough. Cake flour also works well if that is what you have on hand.

Cornstarch: We added this as a fail-safe, just incase the blackberries release too much juice. It helps the cookies to not be flat.

Baking soda: The leavening agent in these cookies. Make sure yours is not old or expired for the best results.

Salt: Just enough to enhance and balance all of the other flavors in the dough.

Oats: Quick oats work best, though old-fashioned oats are a great option too. For the best texture, try a 50/50 mix of both.

White chocolate chips: A perfect pairing with the blackberries. Add as many or as few as you like, or leave them out entirely.

Tips for the Best Blackberry Oatmeal Cookies

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

1. Line your baking sheets: Parchment paper or a silicone baking mat keeps the cookies from sticking and makes cleanup effortless.
2. Cream the butter and sugars well: Spending 2 to 3 extra minutes creaming the butter and sugars together makes a noticeable difference in the consistency of the finished cookie.
3. Coat the blackberries in flour: Tossing the cut blackberries in a small amount of flour before folding them into the dough helps prevent the batter from turning too purple and keeps the berries from sinking.
4. Fold gently: When adding the blackberries to the dough, fold carefully and just enough to distribute them evenly. Overworking the dough at this stage can break up the berries and change the texture.
5. Use a cookie scoop: A 1.5 tablespoon cookie scoop gives you perfectly sized, uniform cookies every single time without any guesswork.
6. Add more blackberries and white chocolate on top! I just think this is something bakeries do that really sets the cookies apart.
7. Do not overbake: Pull the cookies from the oven when they still look slightly underdone in the center, as they will continue to set on the pan for a few minutes after baking.

Why Did My Blackberry Oatmeal Cookies Spread Too Much?

Flat, spreading cookies are the most common issue with this recipe, and it almost always comes down to one of a few fixable things. Fresh blackberries release moisture into the dough as it sits, which can make the batter looser than a standard oatmeal cookie. Here is how to fix it:

The dough wasn’t chilled. This is the single most important step for preventing flat cookies. After mixing the dough and folding in the blackberries, cover the bowl and refrigerate for at least 30-60 minutes before baking. Cold dough holds its shape in the oven instead of spreading across the pan. If your cookies have been consistently flat, chilling the dough will fix it almost every time.

The blackberries were too wet. After washing and cutting your blackberries, pat them as dry as possible with a paper towel before tossing them in flour. The drier the berries going into the dough, the less excess moisture you’ll have to contend with. If your berries are particularly juicy, you can also pop the cut pieces in the freezer for 15-20 minutes before coating them in flour — this firms them up and slows the moisture release.

The butter was too soft or melted. Butter that is genuinely room temperature — cool to the touch but soft enough to press a finger into — creams properly and keeps the cookies from spreading. If your butter got too warm or started to look shiny, pop it back in the fridge for 15 minutes before creaming.

The kitchen is warm. In summer or in a warm kitchen, cookie dough softens quickly. If you’re baking multiple batches, keep the remaining dough in the refrigerator between batches and don’t put the next tray in the oven until it’s been chilled.

The oven temperature was off. An oven that runs cool will let cookies spread and flatten before the structure sets. If you suspect your oven runs low, try increasing the temperature by 10-15 degrees or use an inexpensive oven thermometer to check the actual temperature.

What if my cookies still spread even after chilling? Try adding an extra tablespoon or two of flour to the dough, or add another teaspoon of cornstarch — cornstarch is a great natural thickener that tightens the dough without affecting flavor and is especially helpful in humid climates or at higher altitudes where moisture behaves differently.

Storage and Freezing Blackberry Cookies

Store in an airtight container at room temperature for up to 3 days.

To freeze, place cooled cookies in a single layer on a baking sheet until solid, then transfer to a freezer bag or airtight container. Freeze for up to 2 months and thaw at room temperature before serving.

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BLACKBERRY OATMEAL COOKIES

Blackberry Oatmeal Cookies are made by adding blackberries to a deliciously soft and chewy oatmeal cookie recipe.

Course Cookies

Cuisine American

Keyword Blackberry Oatmeal Cookies

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Servings 36 cookies

Calories 156kcal

Author Jessica & Nellie

Ingredients

• 1 cup butter softened to room temperature
• 1 cup packed light brown sugar
• ½ cup white sugar
• 2 eggs
• 2 tsp vanilla extract
• 1 ½ cups flour + 2 TBSP for coating blackberries
• 1 TBSP cornstarch
• ½ tsp baking soda
• 1 tsp salt
• 3 cups quick oats
• 1 cup white chocolate chips
• 1 cup blackberries cut in half or fourths

Instructions

• Preheat oven to 350°F. Line a baking sheet with parchment and set aside.
• Cream together the butter and sugars until smooth. Beat in the eggs and vanilla.
• Combine the 1 ½ cup of flour, cornstarch, baking soda and salt in a separate bowl and add to the creamed mixture, mixing just enough to combine. Gently mix in the oats and white chocolate chips. Dough will be stiff.
• Place the remaining 2 TBSP flour in a small bowl and gently coat HALF of the blackberry pieces. (Blackberries should be cut into dime sized pieces. I just cut most of mine in half, but larger berries might need more cutting.) Gently fold the blackberries into the cookie dough. Some will be crushed, but do your best to not smash them.
• Use a cookie scoop to drop cookies onto a greased cookie sheet. Top with remaining blackberry pieces, as well as a few more white chocolate chips. Bake for about 9-10 minutes at 350°F.
• Cool on the baking sheet for about 5-7 minutes before transferring to a wire rack to cool completely. Enjoy!

Notes

Store leftovers in an airtight container on the countertop. 

Nutrition

Calories: 156kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 130mg | Potassium: 64mg | Fiber: 1g | Sugar: 12g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

FAQs

Can I use frozen blackberries? Fresh blackberries work best in this recipe, but if you use frozen, do not thaw them first. Add them straight from the freezer and coat in flour as directed to help control excess moisture.

What kind of oats are best in oatmeal cookies? Quick oats produce a slightly denser, puffier cookie, while old-fashioned oats give you a chewier result. A 50/50 mix of both is a great way to get the best of both worlds.

Can I leave out the white chocolate chips? Absolutely. The cookies are delicious without them, and you can easily swap in a different mix in like dark chocolate chips or chopped macadamia nuts if you prefer.

Why did my cookies turn purple? The natural juices in the blackberries can bleed into the dough when the berries are folded in. Coating the pieces in flour helps minimize this, and placing the cut berries in the freezer for 30 minutes before coating can reduce it even further.

How do I know when the cookies are done? The cookies are ready when the edges look set, but the centers still appear slightly underbaked, usually around 12 to 13 minutes. They will firm up as they cool on the pan.

More delicious cookies with fruit:

• Sweet and slightly tangy, Raspberry Chocolate Chip Cookies pack bright raspberry flavor into a soft, buttery cookie loaded with chocolate chips.
• Peach Snickerdoodles are a summery twist on a classic, with a crisp, sugary exterior and a soft center full of warm spice, and are worth making all season long.
• Soft, buttery, and loaded with fresh strawberry flavor, Strawberry Shortcake Cookies taste like your favorite summer dessert in cookie form.
• A chewy, chocolatey cookie base topped with sweet cherry flavor, Cherry Chocolate Chip Cookies are a simple and totally irresistible combination.
• Blueberry Cream Cookies are as beautiful to look at as they are delicious to eat, soft and pillowy with a creamy blueberry filling in every bite.

These Blackberry Oatmeal Cookies are the kind of treat that surprises people in the best possible way, familiar enough to feel comforting and just different enough to feel special.

The post Buttery Blackberry Oatmeal Cookies with White Chocolate appeared first on Family Cookie Recipes.

Easy Peanut Butter Cookies made with just a handful of ingredients and no flour! Chewy peanut butter cookie recipe made in minutes & perfect for peanut butter lovers!

I love this simple recipe for Peanut Butter Cookies. It whips up fast and it’s a great gluten-free option. I’ve seen other peanut butter cookies with few ingredients and trust me, the small amount of baking soda you add in for these makes them better! They puff up slightly and have a great texture.

These Peanut Butter Cookies are Naturally Gluten-Free

One of the best things about this recipe is that it’s completely gluten-free — not because we swapped anything out or used a special flour blend, but because the recipe never called for flour in the first place. Peanut butter, egg, brown sugar, and baking soda are all naturally gluten-free ingredients, so everyone at the table can enjoy these without any modifications at all.

This makes them a fantastic option for baking when you’re hosting guests with gluten sensitivities or celiac disease — you don’t have to make a separate batch or worry about cross-contamination from flour on the counter. Just make the recipe exactly as written and you’re good to go.

As written, these cookies are also dairy-free, which means they cover two of the most common dietary restrictions in one simple five-ingredient recipe. That’s a rare thing for a cookie this delicious.

One important note: If gluten-free is essential for someone with celiac disease, double-check that your peanut butter and baking soda are labeled gluten-free, as some brands are processed in facilities that also handle wheat. Most major brands are fine, but it’s worth a quick label check to be safe.

Easy Peanut Butter Cookie Ingredients

The recipe for Easy Peanut Butter Cookies with just 5 ingredients and no flour requires the following items:

The recipe calls for creamy peanut butter, but crunchy peanut butter can be used if desired. It is important to use firmly packed brown sugar to ensure the cookies have the right consistency.

Eggs are a key ingredient in baking and help bind the dough together. Baking soda is used as a leavening agent to help the cookies rise.

The granulated sugar is used to create the classic criss-cross pattern on top of the cookies. It is important to wet the fork with water before dipping it in the sugar to prevent it from sticking to the dough.

Overall, these 5 simple ingredients come together to create a delicious and easy-to-make peanut butter cookie that is perfect for any occasion.

How to Store Peanut Butter Cookies

Store baked cookies in an airtight container at room temperature for up to one week. Because these cookies have no flour, they stay soft and chewy longer than traditional cookies — don’t be surprised if they’re just as good on day five as they were on day one. Separate layers with a piece of parchment paper if you’re stacking them to prevent sticking.

Can you freeze peanut butter cookies?

Yes, and there are two ways to do it depending on how you like to plan ahead:

Freeze the baked cookies: Let the cookies cool completely, then place them in a single layer on a baking sheet and freeze for one hour until solid. Transfer to a freezer bag or airtight container with parchment between layers and freeze for up to three months. Thaw at room temperature for about 30 minutes before eating. The texture may be very slightly more crumbly after freezing, but the flavor is completely intact.

Freeze the dough: This is actually our preferred method. Roll the dough into balls, place them on a parchment-lined baking sheet, and freeze until solid. Transfer the frozen dough balls to a freezer bag and store for up to three months. When you’re ready to bake, place the frozen dough balls straight onto your baking sheet — no thawing needed — and add 2-3 minutes to the bake time. You get perfectly fresh cookies whenever you want them with almost no effort.

The freezer dough method is especially handy for the holidays or any time you want to have homemade cookies ready to bake on short notice.

These cookies are perfect for those who want to enjoy a sweet treat without flour. The combination of peanut butter and brown sugar gives them a rich and nutty flavor, while the baking soda helps them rise and become light and fluffy.

The recipe is straightforward and requires only five ingredients, making it an excellent option for those who want to whip up a quick batch of cookies. The use of parchment paper also makes for easy cleanup, and the cookies can be stored for a few days in an airtight container.

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Easy Peanut Butter Cookies

Easy Peanut Butter Cookies made with just a handful of ingredients and no flour! Easy peanut butter cookie recipe made with peanut butter, brown sugar, an egg and baking soda. 

Course Cookies

Cuisine American

Keyword peanut butter cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12

Calories 211kcal

Author Jessica & Nellie

Ingredients

• 1 cup peanut butter
• 1 cup firmly packed brown sugar
• 1 egg
• ½ tsp baking soda
• 2 TBSP granulated sugar optional

Instructions

• Heat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Combine all ingredients (except granulated sugar) in a medium bowl or mixer. I think a mixer works well for these cookies because it almost whips the dough, so it’s lighter. Drop rounded teaspoons of dough onto baking sheet.
• Wet a fork with water and dip in granulated sugar. Press fork into each cookie dough ball twice, in a criss cross pattern.
• Bake 7-9 minutes. Let cool on the baking sheet for an additional 5 minutes after removing them from the oven. Transfer to a cooling rack.
• Store leftovers in an air tight container. Enjoy!

Video

Notes

Store cookies in an airtight container on the countertop. Cookies will be good for about a week. Cookies can be frozen, but may be more crumbly when thawed. 

Nutrition

Calories: 211kcal | Carbohydrates: 25g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 148mg | Potassium: 151mg | Fiber: 1g | Sugar: 22g | Vitamin A: 20IU | Calcium: 28mg | Iron: 1mg

Why Did My Peanut Butter Cookies Come Out Wrong?

Peanut butter cookies with no flour can behave a little differently than traditional cookies, so here’s what to do if something goes sideways:

My cookies came out too crumbly. This is the most common issue and almost always comes down to one of two things: the peanut butter was too dry, or the dough was overmixed. Natural peanut butter is the biggest culprit here — it has less oil than regular creamy peanut butter and can make the dough fall apart. If you want to use natural peanut butter, make sure it’s well stirred and consider chilling the dough in the refrigerator for 30 minutes before baking to help it hold together.

My cookies came out completely flat. Flat cookies usually mean the dough was too warm when it went into the oven. If your kitchen is warm or you softened your peanut butter slightly, the cookies can spread before they have a chance to set. The fix is simple — refrigerate the dough for 20-30 minutes before baking, and make sure your oven is fully preheated before the first batch goes in.

My cookies came out too hard. These cookies are deceptive — they look underdone when you pull them out of the oven, but they firm up significantly as they cool on the baking sheet. If your cookies are turning out rock hard, try pulling them at 7 minutes instead of 9. They should look just barely set in the center and still quite soft when you take them out. The 5-minute rest on the baking sheet finishes the cooking.

My cookies didn’t hold their shape. If your cookies are spreading into blobs rather than holding the criss-cross pattern, the dough was most likely too warm or the baking soda was old. Check the expiration date on your baking soda — it loses potency over time and can affect both rise and structure. A fresh box makes a surprising difference.

My cookies taste too sweet. This recipe is intentionally on the sweeter side since the brown sugar does a lot of the structural work that flour normally handles. If you find them too sweet, you can reduce the brown sugar to ¾ cup — the cookies will be slightly thinner but still hold together. You can also use a natural peanut butter with no added sugar to balance the overall sweetness.

Can I substitute the egg with something else? 

You can try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water) or applesauce as a vegan substitute for the egg. However, the texture and taste of the cookies may be slightly different.

Peanut Butter Cookie Variation Ideas!

Add-ins

To add some extra texture and flavor to your cookies, try mixing in some of the following ingredients:

• Chocolate chips
• Chopped nuts (such as almonds, pecans, or walnuts)
• Shredded coconut
• Dried fruit (such as raisins or cranberries)
• M&M’s or other candy-coated chocolates

Just be careful not to add too many add-ins, as they can make the dough too dry or crumbly.

Flavorings

To switch up the flavor of your cookies, try adding some of the following ingredients:

• Vanilla extract
• Cinnamon
• Nutmeg
• Almond extract

Again, be careful not to add too much of any one flavoring, as it can overwhelm the taste of the peanut butter.

Substitutions

If you have dietary restrictions or preferences, you can make some simple substitutions to the recipe:

• Use a sugar substitute (such as Splenda or Stevia) instead of brown sugar
• Use a flax egg or other egg substitute instead of a regular egg
• Use gluten-free baking soda or omit it altogether (the cookies will be softer and more cake-like without it)

Overall, these variations allow you to customize the cookies to your liking while still keeping the recipe simple and easy to follow.

More Peanut Butter Cookie Recipes:

• PEANUT BUTTER CHOCOLATE CHIP COOKIES
• PEANUT BUTTER BANANA COOKIES
• PEANUT BUTTER AND JELLY SANDWICH COOKIES
• PEANUT BUTTER COOKIE RECIPES
• NO-BAKE PEANUT BUTTER BLOSSOMS
• NUTTER BUTTER CHOCOLATE CHIP PEANUT BUTTER COOKIES
• FIVE CHIP PEANUT BUTTER OATMEAL COOKIES
• CHOCOLATE PEANUT BUTTER CHIP COOKIES
• FUDGE PEANUT BUTTER COOKIE CUPS
• OREO PEANUT BUTTER COOKIES
• REESE’S PEANUT BUTTER BANANA COOKIES
• GRANDMA’S PEANUT BUTTER COOKIES

Peanut butter cookies are a classic treat that everyone loves. These Easy Peanut Butter Cookies with just 5 ingredients and no flour are perfect for satisfying your sweet tooth without the hassle of complicated recipes. 

The post Easy 5 Ingredient Peanut Butter Cookies (no flour!) appeared first on Family Cookie Recipes.

These Brown Butter Blueberry Cookies are the kind of cookie that feels a little special without requiring any extra effort. Nutty browned butter gives the dough a rich, toasty depth of flavor, and fresh blueberries add juicy bursts of fruit in every bite. The edges bake up lightly crisp while the centers stay soft, and the optional white chocolate chips add a creamy sweetness that pairs beautifully with the blueberries.

Recipe Highlights

• Brown butter flavor: Browning the butter before mixing it into the dough adds a deep, nutty, almost caramel-like flavor that takes these cookies to another level.
• Fresh blueberries: Juicy blueberries baked right into the dough create pockets of bright fruit flavor throughout every cookie.
• Perfect texture: These cookies have lightly crisp edges and soft, tender centers for the best of both worlds in every bite.
• Simple ingredients: Everything in this recipe is easy to find and comes together quickly with just one bowl after the butter is browned.
• Optional white chocolate chips: A handful of white chocolate chips adds a creamy sweetness that complements the blueberries and brown butter perfectly.
• Great for spring and summer: Fresh blueberries and bright fruit flavor make these a natural fit for warm-weather baking.

Ingredients in Brown Butter Blueberry Cookies

• Unsalted butter: Browned on the stovetop before being added to the dough, giving these cookies their signature nutty, toasty flavor that sets them apart from a standard butter cookie.
• Brown sugar: Adds deep, molasses-rich sweetness and contributes to the soft, chewy texture of the cookie.
• Granulated sugar: Sweetens the cookies and helps create those lightly crisp edges.
• Egg: Adds structure and richness and helps bind the dough together.
• Vanilla extract: Enhances the warm, toasty notes from the browned butter and rounds out the overall flavor.
• All-purpose flour: Provides the structure for the cookies without making them dense or heavy.
• Baking soda: Helps the cookies spread slightly and keeps them soft in the center.
• Salt: Balances the sweetness and enhances the nutty brown butter flavor throughout the cookie.
• Fresh blueberries: The star of the cookie. Fresh blueberries bake into juicy, jammy pockets of fruit flavor that make every bite delicious.
• White chocolate chips: Optional but highly recommended. They add a creamy, sweet contrast to the tart blueberries and nutty butter.

Tips for the Best Brown Butter Blueberry Cookies

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

• Watch the butter carefully: Brown butter goes from perfectly golden to burnt quickly. Stay at the stove and stir frequently once the butter starts to foam. You are looking for a golden amber color and a nutty aroma before removing it from the heat.
• Let the butter cool before mixing: Adding hot browned butter directly to the sugar can partially cook the egg when added. Let it cool for at least 5 to 10 minutes first.
• Do not skip the chill time: Chilling the dough for 20 to 30 minutes helps prevent the cookies from spreading too much during baking and gives you thicker, softer centers.
• Use fresh blueberries: Fresh blueberries hold their shape better than frozen during baking. If you use frozen, do not thaw them first and expect a little more color bleeding into the dough.
• Fold blueberries in gently: Blueberries are delicate and can break apart and bleed into the dough if overmixed. Fold them in carefully with a spatula for the best results.
• Cool on the baking sheet: These cookies need a few minutes on the hot pan after baking to finish setting up. Moving them too soon can cause them to fall apart.

Storage Instructions

Store cookies in an airtight container at room temperature for up to 3 days. Because of the fresh blueberries, these cookies are best enjoyed within the first couple of days. For longer storage, keep them in the refrigerator for up to 5 days.

These cookies can also be frozen. Freeze baked cookies in an airtight container for up to 2 months and thaw at room temperature before serving. You can also freeze portioned dough balls and bake directly from frozen, adding 2 to 3 minutes to the bake time.

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Brown Butter Blueberry Cookies Recipe

Brown Butter Blueberry Cookies are soft, buttery, and loaded with fresh blueberries. Nutty brown butter makes these an irresistible spring treat!

Course Cookies

Cuisine American

Keyword Brown Butter Blueberry Cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Chill Time 30 minutes minutes

Servings 18 cookies

Calories 168kcal

Author Jessica & Nellie

Ingredients

• ½ cup unsalted butter
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1¾ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup fresh blueberries
• ½ cup white chocolate chips optional

Instructions

• Place butter in a small saucepan over medium heat. Cook, stirring frequently, until melted, foamy, and golden brown with a nutty aroma. Remove from heat and cool slightly.
• Whisk browned butter, brown sugar, and granulated sugar together until smooth. Add egg and vanilla and mix until well combined.
• Stir in flour, baking soda, and salt until a soft dough forms.
• Gently fold in blueberries and white chocolate chips if using.
• Cover dough and refrigerate for 20 to 30 minutes.
• Preheat oven to 350°F and line a baking sheet with parchment paper.
• Scoop dough into balls and place about 2 inches apart on the prepared baking sheet.
• Bake for 10 to 12 minutes until edges are lightly golden and centers are set.
• Cool on the baking sheet for several minutes before transferring to a wire rack.

Nutrition

Calories: 168kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 107mg | Potassium: 48mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 174IU | Vitamin C: 0.4mg | Calcium: 23mg | Iron: 1mg

FAQs

Can I use frozen blueberries instead of fresh?

Yes, but do not thaw them before folding them into the dough. Frozen blueberries will release more moisture during baking and may cause some color bleeding into the dough, but the flavor will still be great.

Do I have to chill the dough?

Chilling is strongly recommended. It prevents excessive spreading and gives you thicker, softer cookies. Even 20 minutes in the refrigerator makes a noticeable difference.

Can I leave out the white chocolate chips?

Absolutely. The cookies are delicious without them. You could also substitute regular chocolate chips or chopped macadamia nuts for a different variation.

How do I know when the butter is browned enough?

The butter is ready when it turns a deep golden amber color, the foam begins to subside, and it smells nutty and toasty. Watch for small brown bits forming at the bottom of the pan, which is where all that flavor comes from.

Can I make the dough ahead of time?

Yes. The dough can be made and refrigerated for up to 48 hours before baking. This actually deepens the flavor even further, so making it ahead is a great option.

More delicious blueberry cookie recipes to try:

• With a buttery pie crust base, blueberry filling, and a touch of lemon zest, Lemon Blueberry Pie Cookies are an adorable lattice-topped treat that delivers all the flavor of a homemade pie in cookie form.
• Blueberry Oatmeal Cookies are a delightful twist on a classic, combining soft and chewy oatmeal, fresh blueberries, and a hint of coconut flavor in every bite.
• Loaded with fresh blueberries, bright lemon flavor, homemade blueberry jam, and a crumbly streusel topping, Lemon Blueberry Muffin Cookies are a from-scratch treat that tastes just like your favorite muffin.
• Soft, sweet, and impossibly tender with a melt-in-your-mouth texture, Blueberry Banana Cookies are a glazed, muffin-top style treat packed with beautiful banana blueberry flavor.
• Blueberry Sugar Cookies combine a soft vanilla cookie base with a luscious blueberry buttercream frosting for a beautiful frosted cookie that works perfectly for any occasion.

These Brown Butter Blueberry Cookies are a simple but impressive cookie with a rich, nutty flavor, juicy fruit, and a soft, chewy texture that makes them completely impossible to stop at just one.

The post BROWN BUTTER BLUEBERRY COOKIES appeared first on Family Cookie Recipes.

Lemon Oatmeal No Bake Cookies made easy with sugar, milk, oats, butter & lemon pudding mix for a delightful tangy no-bake cookie!

I’ve been making traditional No Bake Cookies with chocolate, peanut butter and oats for many years and we all love them. I recently found this recipe for Lemon No Bakes and was intrigued with the flavor! I love lemon. They are absolutely amazing! We were eating them by the spoonful before the cookies were set!

Lemon No Bake Cookies only need 6 ingredients and about 10 minutes of prep time. The lemon pudding mix in the recipe adds a great amount of lemon flavor! The cookies take just a few minutes to set up and then they are ready to eat.

Ingredients in Lemon No Bake Cookies

Sugar – Yep, you need sugar to make cookies. You will need 1 1/2 cups of granulated sugar.

Butter – The recipe calls for 3/4 cup of butter (1 1/2 sticks). For best results, use real butter.

Milk – Any type of milk will work fine. I usually use 2% because that’s what I have on hand, but you can even use a non-dairy alternative if you’d like.

Lemon pudding mix – You need a small box (3.4 oz) of instant lemon pudding.

Oats – Quick oats work best in no bake cookies. You will need 3 1/2 cups.

Vanilla – The higher the quality of the vanilla, the better. You could even add a little bit of lemon extract if you really want to intensify the lemon flavor in the cookies. Be careful not to add too much though – extracts are pretty strong!

Storing No-Bake Cookies

You’ll want to store no-bake cookies in an airtight container on the counter for up to 5 days. You can store them in the fridge if you’d like; they will last a couple days longer and I think eating them chilled tastes amazing!

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Lemon Oatmeal No Bake Cookies

Lemon Oatmeal No Bake Cookies are simple oatmeal cookies made with just a few ingredients. Delicious no bake cookie recipe packed with lemon flavor!

Course Cookies

Cuisine American

Keyword Lemon Oatmeal No Bake Cookies

Prep Time 10 minutes minutes

Servings 20 cookies

Calories 194kcal

Author Jessica & Nellie

Ingredients

• 1 ½ cups sugar
• ¾ cup butter
• ⅔ cup milk
• 3.4 oz instant lemon pudding
• 3 ½ cups quick oats
• 1 tsp vanilla

Instructions

• In a large saucepan, mix sugar, butter and milk over medium heat. Stirring occasionally, melt and bring to a boil.
• Let the mixture boil for 5 minutes. Remove from heat. Add the vanilla and then whisk in the pudding until mixture is smooth. Stir in the oats.
• Drop by spoonfuls onto a cookie sheet lined with wax paper. Let the cookies cool before removing from the wax paper. Can be stored at room temperature or in the refrigerator.

Nutrition

Calories: 194kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 83mg | Potassium: 65mg | Fiber: 1g | Sugar: 16g | Vitamin A: 226IU | Calcium: 19mg | Iron: 1mg

Can you use ready-made pudding instead of the mix?

I don’t suggest using pudding that’s already been made because the amount of liquid vs pudding mix in this recipe is very different! This cookie recipe calls for just ⅔ cup milk for the entire 3.4oz box of pudding mix. We also add butter in the recipe, which is something instant pudding doesn’t need.

CAN NO BAKE COOKIES BE FROZEN?

Yes, these cookies can absolutely be frozen. It will help them firm up, and in my opinion, taste better! Especially in the summer. Although, mine are always eaten before I even open the freezer!

WHICH OATS ARE BEST FOR NO BAKE COOKIE RECIPE?

Different recipes will call for different kinds of oats, but to make the best No Bake Cookies, you should use quick oats. Using different kinds of oats will change the texture of the cookies, and you risk them not setting up right. Being the main ingredient in this recipe, it’s important to get the right kind of oats.

Do you love No Bake Cookies as much as we do? We have gathered all of our favorite No Bake Cookie recipes together here! I love no bake cookies because they are so fast and easy to make!

WILL NO BAKE COOKIES STICK TO FOIL?

I’ve seen these cookies stick to aluminum foil before, but it doesn’t always. To avoid the hassle and the risk I would recommend using wax paper or parchment paper as that’s what’s always worked for me!

DO NO BAKE COOKIES NEED TO BE REFRIGERATED?

Putting No Bakes in the fridge will help the cookies to hold a firmer shape. They also will last longer if you keep them in the fridge.

However, they technically don’t need to be refrigerated. You can store them in an airtight container in room temperature and they will be fine.

HOW LONG DOES IT TAKE FOR NO BAKE COOKIES TO SET UP?

These cookies only take about 15-20 minutes to cool and set up at room temperature, but you can reduce that time by at least half if you let them set up in the refrigerator. If you prefer the taste and texture of these cookies at room temperature just make sure to remove them from the refrigerator once set. You can definitely eat them while cold though too! 

Love lemon? Here are some of our favorite lemon cookies!

• Lemon Crinkle Cookies
• Lemon Cream Cheese Cookies
• Meyer Lemon Cookies
• Lemon Cake Mix Cool Whip Cookies
• Soft Glazed Lemon Cookies
• Lemon Oatmeal Cookies
• Lemon Thumbprint Cookies
• Lemon Meltaway Cookies
• Double Lemon Cookies
• Lemon Cream Pie Cookies
• Lemon Jello Sugar Cookies
• Lemon Poppyseed Cookies
• Lemon Sugar Cookie Bars

Lemon Oatmeal No Bake Cookies are simple oatmeal cookies made with just a few ingredients. Delicious no bake cookie recipe packed with lemon flavor!

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

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

Recipe Highlights

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

Ingredients in Avocado Chocolate Chip Cookies

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

Tips for the Best Avocado Chocolate Chip Cookies

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

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

Storage Instructions

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

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Avocado Chocolate Chip Cookies Recipe

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

Course Cookies

Cuisine American

Keyword avocado chocolate chip cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 24 cookies

Calories 196kcal

Author Jessica & Nellie

Ingredients

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

Instructions

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

Nutrition

Calories: 196kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 145mg | Potassium: 143mg | Fiber: 2g | Sugar: 19g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 2mg

FAQs

Can I taste the avocado in these cookies?

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

Will my cookies turn green?

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

Why is my dough so sticky?

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

Can I use a different type of chocolate chip?

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

How ripe should the avocados be?

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

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

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

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

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

If you love banana bread, these Banana Bread Sandwich Cookies are about to become your new favorite treat. Soft, lightly spiced banana cookies are sandwiched together with a rich brown sugar frosting that tastes like the best part of a cinnamon roll. They are easy to make, incredibly soft, and the kind of cookie that disappears fast at any gathering.

Recipe Highlights

• All the flavor of banana bread in a cookie: These soft, lightly spiced cookies capture everything you love about banana bread in a handheld, snackable form.
• Brown sugar frosting: The filling is rich, buttery, and sweet with a deep caramel note that pairs perfectly with the banana cookies.
• Great use for ripe bananas: If you have bananas sitting on the counter that are past their prime, this is the perfect recipe for them.
• Soft and tender texture: These cookies bake up pillowy and soft, just like the inside of a fresh loaf of banana bread.
• Easy to make: No chilling the dough, no special equipment, and simple ingredients you likely already have on hand.
• Perfect for sharing: This recipe makes about 24 sandwich cookies, making it a great option for parties, bake sales, and gatherings.

Ingredients in Banana Bread Sandwich Cookies

Cookies

• Unsalted butter: Softened butter creams together with the sugars to create a light, tender cookie base.
• Granulated sugar and brown sugar: The combination of both sugars adds sweetness and a subtle molasses depth that complements the banana flavor.
• Egg: Adds structure and richness to the cookie dough.
• Vanilla extract: Rounds out the flavor and enhances the warm, sweet notes in the cookie.
• Mashed ripe banana: The star of the cookie. Ripe bananas add natural sweetness, moisture, and that signature banana bread flavor.
• All-purpose flour: Provides the structure that holds the cookies together without making them dense.
• Baking soda and baking powder: Work together to give the cookies a soft, slightly lifted texture.
• Salt: Balances sweetness and enhances other flavors.
• Cinnamon: Adds warmth and spice that makes these cookies taste just like banana bread.

Frosting

• Butter: The base of the frosting, adding richness and a smooth, creamy texture.
• Brown sugar: Gives the frosting its signature deep, caramel-like sweetness that sets this frosting apart from a standard buttercream.
• Powdered sugar: Sweetens and thickens the frosting to a spreadable consistency.
• Milk or cream: Adjusts the consistency of the frosting to make it smooth and easy to spread.
• Vanilla extract: Adds flavor and warmth to the frosting.
• Salt: A small pinch balances the sweetness and keeps the frosting from tasting one-dimensional.

Tips for the Best Banana Bread Sandwich Cookies

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

• Use very ripe bananas: The riper the banana, the sweeter and more flavorful your cookies will be. Look for bananas with plenty of brown spots on the peel.
• Do not overmix the dough: Once you add the flour mixture, stir just until combined to keep the cookies soft and tender.
• The batter may look separated: When you add the mashed banana, the mixture can look a little curdled. This is completely normal and will bake out fine.
• Let the cookies cool completely before frosting: Spreading frosting on warm cookies will cause it to melt and slide off. Make sure the cookies are fully cooled first.
• Keep the cookies uniform in size: Using a cookie scoop helps ensure all your cookies are the same size, which makes for neater sandwich cookies and even baking.
• Beat the frosting well: Beating the butter and brown sugar together for a full two minutes before adding the powdered sugar gives the frosting a lighter, fluffier texture.

Storage Instructions

Store sandwich cookies in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for a few minutes before serving for the best texture. Unfrosted cookies can be stored at room temperature in an airtight container for up to 3 days.

These cookies also freeze well. Freeze unfrosted cookies in an airtight container for up to 3 months. Thaw at room temperature and assemble with fresh frosting before serving.

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Banana Bread Sandwich Cookies Recipe

Soft Banana Bread Sandwich Cookies filled with rich brown sugar frosting. Easy to make and perfect for using up ripe bananas!

Course Cookies

Cuisine American

Keyword Banana Bread Sandwich Cookies

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 24 servings

Calories 186kcal

Author Jessica & Nellie

Ingredients

Cookies

• ½ cup unsalted butter softened
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup mashed ripe banana about 2 medium bananas
• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon

Frosting

• ½ cup butter softened
• ½ cup brown sugar packed
• 1½ cups powdered sugar
• 2 tablespoons milk or cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

• Preheat oven to 350°F and line baking sheets with parchment paper.
• Beat butter, granulated sugar, and brown sugar together until light and fluffy.
• Mix in egg, vanilla, and mashed banana. The mixture may look slightly separated at this stage, which is normal.
• In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Add to the wet ingredients and stir just until combined.
• Scoop tablespoon-sized portions onto prepared baking sheets and bake for 10 to 12 minutes, until set and soft. Cool completely on a wire rack.
• To make the frosting, beat butter and brown sugar together for 2 minutes until fluffy. Add powdered sugar, milk, vanilla, and salt and beat until smooth.
• Spread frosting on the flat side of half the cookies and top with the remaining cookies to form sandwich cookies.

Nutrition

Calories: 186kcal | Carbohydrates: 28g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 131mg | Potassium: 56mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 253IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 0.5mg

FAQs

Can I use frozen bananas? Yes. Thaw frozen bananas completely and drain any excess liquid before mashing. They work just as well as fresh ripe bananas and often have an even more concentrated flavor.

Why does my dough look separated when I add the banana? This is completely normal. The high moisture content of the mashed banana can make the mixture look a little curdled, but once the dry ingredients are added, everything comes together perfectly.

Can I make these without the frosting? Absolutely. The cookies are delicious on their own as a soft banana bread-style cookie. The frosting just takes them to the next level.

Can I add mix-ins to the cookie dough? Yes. Chopped walnuts or pecans, mini chocolate chips, or a handful of rolled oats all work well folded into the dough before baking.

How ripe should the bananas be? The riper the better. Bananas with lots of brown spots on the peel are ideal because they are sweeter, softer, and much easier to mash.

More banana cookie recipes to try:

• Banana Split Cookie Cups bring all the flavors of a classic banana split into one fun, handheld treat with banana cookies filled with pineapple cream and topped with chocolate and a cherry.
• Soft, chewy, and packed with flavor, Banana Oatmeal Cookies are made with banana pudding mix and fresh bananas for an easy cookie you will want to make again and again.
• With a pillowy soft texture and rich banana flavor from real ripe bananas and pudding mix, Banana Pudding Cookies with white chocolate chips are as delicious as they look.
• Soft and warmly spiced with cinnamon, Caramel Banana Cookies combine the natural sweetness of ripe bananas with a rich, buttery caramel frosting for a treat that is hard to resist.
• Loaded with peanut butter cups, chocolate chips, and banana pudding mix, Reese’s Peanut Butter Banana Cookies are a soft, chewy, crowd-pleasing mashup of three of the best flavors around.

These Banana Bread Sandwich Cookies are the kind of treat that feels a little nostalgic and completely irresistible, with soft banana cookies and that rich brown sugar frosting making every bite worth savoring.

The post BANANA BREAD SANDWICH COOKIES appeared first on Family Cookie Recipes.

Blackberry Cookies are made with fresh blackberries and a hint of lemon. These soft and chewy cookies are so simple to make!

I love adding fresh berries to cookies. Years ago, I had the idea of adding fresh raspberries to chocolate chip cookies, and these Raspberry Chocolate Chip Cookies have been one of my favorite cookie recipes ever since.

We also made these Blackberry Oatmeal Cookies which are just amazing! I love the crisp buttery edges.

Recipe Notes for Blackberry Cookies

• Fresh fruit! Halved blackberries work perfectly in this recipe, but you can swap them out with a different kind of berry or combination of berries if you prefer.
• Simple recipe. You only need one bowl to mix all of the ingredients, and you don’t have to chill the dough before baking.
• No eggs. This is a perk because I know several people with an egg allergy, and also because eggs seem to be so expensive these days! I’m not sure of the science behind this, but I promise that the cookies turn out just fine without any eggs in the recipe!

Ingredients in Blackberry Cookies

Butter – The recipe calls for ½ cup of butter, which is equal to 1 full stick. Make sure that the butter is softened to room temperature before mixing with the other ingredients. And for best results, use real butter.

Sugars – You will need brown sugar and granulated sugar. For best results, make sure your brown sugar is fresh.

Lemon extract – Lemon extract is much more concentrated and has a much stronger flavor than lemon juice, so make sure to use lemon extract if you want to be able to taste the lemon in the cookies.

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

Baking soda and baking powder – Baking soda and baking powder act as the leavening agents in the cookies, so make sure they aren’t expired.

Blackberries – Add ¾ cup of fresh blackberries to the dough. Make sure to cut them in half before adding to the cookie dough.

Blackberry Cookie Tips

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

• Prepare the blackberries. The best part of this recipe is the fresh blackberries. You’ll want to rinse the blackberries before using, but then place them on a paper towel and gently pat them with another paper towel to remove as much extra moisture as possible. Make sure to cut the blackberries in half before adding to the dough. This ensures that there are blackberries in every cookie and that there are no large lumps in the cookies. If you happen to have tiny blackberries that you are using, you may not need to cut them in half.
• Preheat the oven. If you put the cookies in the oven before it is preheated, they will likely spread more than you prefer!
• Take the time to cream the butter and sugars. This is an important step in most cookie recipes. Spending at least 2-3 minutes creaming the butter and sugars will improve the consistency and texture of the cookies, so don’t try to speed up this part of the process!
• Fold the blackberries in gently. Be very careful when mixing in the blackberries so that they don’t completely fall apart in the dough.

STORAGE AND FREEZING

Enjoy these cookies within 1-2 days for best results. Due to the fresh berries, they will not stay good for longer than that. Store at room temperature in an airtight container.

You can also freeze the cookies. Make sure they are completely cooled before placing them in a Ziplock bag or an airtight container and then freezing for up to 3 months.

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Blackberry Cookie Recipe

Blackberry Cookies are made with fresh blackberries and a hint of lemon. These soft and chewy cookies are so simple to make!

Course Cookies

Cuisine American

Keyword Blackberry Cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 18 cookies

Calories 113kcal

Author Jessica & Nellie

Ingredients

• ½ cup butter softened
• ¼ cup granulated sugar
• ½ cup brown sugar
• 1 teaspoon lemon extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¾ cup fresh blackberries washed, dried, and cut in half

Instructions

• Preheat the oven to 350℉ and line a baking sheet with parchment paper or a silicone baking mat.
• In a large bowl, mix the softened butter, granulated sugar, brown sugar, and lemon extract for 2-3 minutes with an electric mixer.
• Add the flour, baking powder, and baking soda, and mix just until combined.
• Gently fold in the halved fresh blackberries.
• Use a 1-tablespoon cookie scoop to scoop the cookie dough onto the baking sheet and bake for 8-10 minutes, or just until the edges begin to lightly brown. Cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Notes

Leftover berry cookies should be eaten within 1-2 days. Due to the fresh berries, they will not stay good for longer than that. Store at room temperature in an airtight container.

For longer storage, place them in a Ziplock bag or an airtight container and freeze for up to 3 months.

Nutrition

Calories: 113kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 72mg | Potassium: 47mg | Fiber: 1g | Sugar: 9g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 0.5mg

HOW DO YOU SOFTEN BUTTER?

I like to soften butter by using the defrost function on my microwave. If you need the full 1/2 cup cube of butter, you can leave it in the paper wrapper, otherwise, place the amount of butter you need in a glass or porcelain bowl. I use the lowest defrost setting on my microwave and just let it run for 20 seconds. Check the butter and see how soft it is by pressing it with a rubber scraper. If it is still not soft to the touch, meaning it doesn’t indent when you press into it, let it warm for another 5-10 seconds. Watch it closely! Butter softens very quickly.

How to make cookies perfectly round

Have you ever wondered how bakeries get all of the cookies to be perfectly shaped? Using a cookie scoop can help to ensure that cookies are similar in size and shape, but there’s another trick that makes a big difference! Take a round cookie cutter or a large glass that is larger than the cookies, and round out the cookies with it immediately after they come out of the oven.

More delicious cookie recipes made with fruit:

• We adore these Blueberry Banana Cookies!
• Peaches are also amazing in cookie recipes. Peach Snickerdoodle Cookies and Peaches and Cream Cookies are two of my favorites.
• We have made a lot of cookies that have apples in them. Snickerdoodle Apple Pie Cookie Cups and Apple Cinnamon Oatmeal Cookies are super easy to make, and everyone loves them!

Blackberry Cookies are made with fresh blackberries and a hint of lemon. These soft and chewy cookies are so simple to make!

The post BLACKBERRY COOKIES appeared first on Family Cookie Recipes.

Carrot Cake Cookies made from scratch with butter, sugar, egg, shredded carrots & cinnamon, then topped with cream cheese frosting and walnuts! Perfect for Easter!

Carrot Cake Cookies for Easter

• The Best Parts of Carrot Cake – In Cookie Form: These cookies deliver warm cinnamon flavor and tender, buttery texture with real shredded carrots, giving you classic carrot cake vibes without the need for slicing or layering.
• A frosting That Steals the Show: A thick, creamy frosting made with a full block of cream cheese adds rich tanginess that perfectly balances the sweet cookie base.
• Finished with a Perfect Crunch: Chopped walnuts on top add texture and a nutty finish that complements the soft cookies and smooth frosting, making every bite feel bakery-worthy.

Ingredients for Carrot Cookies with Cream Cheese Frosting

Butter: ½ cup salted butter adds rich flavor and creates a soft, tender cookie texture.

Sugars: Granulated sugar provides structure and sweetness, while brown sugar adds moisture and a subtle caramel-like depth.

Egg: 1 large egg binds the ingredients together and helps create a chewy, cohesive cookie.

Leavening agents: Baking powder and baking soda work together to give the cookies a light lift and soft, cake-like texture.

Flour: Using 1 ½ cups all-purpose flour provides structure, giving the cookies enough stability to hold the carrots and frosting.

Cinnamon: Ground cinnamon adds warm, classic carrot cake flavor throughout each bite.

Carrot: ¾ cup finely shredded carrots add natural sweetness and moisture, keeping the cookies soft and flavorful.

Cream Cheese Frosting

Cream cheese: One 8-ounce block cream cheese, room temperature, creates a rich, tangy base that complements the sweetness of the cookies.

Sugar: Powdered sugar sweetens the frosting while giving it a smooth, spreadable consistency.

Walnuts: 1 cup chopped walnuts add a crunchy texture that finishes the cookies perfectly. We love how the earthy flavor of the chopped walnuts pairs with the sweetness of the frosting and carrots. Adding chopped walnuts is completely optional; you can swap them out for pecans if you prefer. 

Tips for making this Carrot Cake Cookie Recipe

Full instructions in the recipe card below, but here are a few tips to help the baking process go smoothly!

• Shred the carrots very finely: I recommend using a fine grater to shred your carrots. This helps better distribute the carrot flavor and helps prevent you from having crunchy pieces of carrot in your cookies. 
• Soften the cream cheese first: Room-temperature cream cheese blends smoothly with powdered sugar, while cold cream cheese can cause lumpy frosting.
• Use the right size scoop: A #40 cookie scoop creates evenly sized cookies for consistent baking, but a large spoon works just as well if you don’t have one.
• Cool completely before frosting: I recommend letting your cookies cool before frosting them so the frosting doesn’t start sliding off the cookies. This is mostly a risk right after the cookies come out of the oven, but they don’t take long to cool. 

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Carrot Cake Cookies with Cream Cheese Frosting

Carrot Cake Cookies made from scratch with butter, sugar, egg, shredded carrots & cinnamon, then topped with cream cheese frosting and walnuts!

Course Cookies, Dessert

Cuisine American

Keyword carrot cake cookies, Carrot Cake Cookies with Cream Cheese Frosting

Prep Time 20 minutes minutes

Cook Time 11 minutes minutes

Total Time 31 minutes minutes

Servings 12 cookies

Calories 409kcal

Author Jessica & Nellie

Ingredients

• ½ cup salted butter
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 egg
• 1 tsp baking powder
• ½ tsp baking soda
• 1 ½ cups all-purpose flour
• 2 tsp cinnamon
• ¾ cup carrots finely shredded

Frosting

• 8 oz cream cheese room temperature
• 2 cups powdered sugar
• 1 cup walnuts chopped

Instructions

• Preheat your oven to 350°F. Line two baking sheets with parchment and set aside.
• Combine your butter, granulated sugar, and brown sugar in a large mixing bowl. Use an electric mixer to beat the ingredients together on high speed until smooth.
• Add the egg, beat again until it's thoroughly combined with the creamed sugar. Reduce the speed of your hand mixer and gently whisk in the flour, baking powder, baking soda, and cinnamon.
• Fold in the shredded carrots, making sure that they are evenly distributed throughout your cookie dough. Use a large standard size cookie scoop or a large spoon to drop balls of cookie dough onto a baking sheet. Bake for 11 minutes.
• Let your cookies cool on the pan for a few minutes and then transfer them to a wire cooling rack for 20 minutes. While your cookies are cooling, prepare your frosting. Whisk together the cream cheese and powdered sugar until smooth and creamy.
• Use a piping bag or spatula to frost your cookies and then top them with the crushed walnuts. Serve and enjoy!

Notes

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

Cookies can be frozen for up to 2 months. 

Nutrition

Calories: 409kcal | Carbohydrates: 53g | Protein: 5g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 180mg | Potassium: 165mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1849IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg

How long are these cookies good for?

Store your cookies in an airtight container in the fridge for up to 5 days. We prefer these cookies chilled, but they are also great at room temperature. Try to avoid stacking the cookies if you can. 

Can I freeze these frosted carrot cake cookies?

The cookies freeze best unfrosted; add the cream cheese frosting and walnuts after thawing for the freshest taste.

Can I use pre-shredded carrots?

It’s best to shred fresh carrots yourself, as pre-shredded carrots are thicker and drier and won’t blend into the dough as well.

What alternate topping can I make instead of cream cheese frosting?

If you don’t like cream cheese you can make buttercream frosting instead. Replace the cream cheese with 1 cup of softened butter and a teaspoon of vanilla extract. 

Enjoy more of our favorite Spring inspired cookies here:

• These Spring Spritz Cookies are soft, buttery shortbread cookies made with just five simple ingredients, plus colorful M&Ms for a fun floral touch. They’re a cheerful treat that’s perfect for spring baking!
• Sprinkle Cookies are soft, chewy sugar cookies loaded with colorful sprinkles, making them a fun and festive treat. Perfect for celebrating any holiday, they’re as delightful to look at as they are to eat.
• Crisp on the outside and soft and chewy on the inside, these Lemon Crinkle Cookies are an ideal treat for spring baking.
• Cheesecake Cookies bring all the rich, creamy flavor of classic cheesecake into an easy, handheld cookie. Soft graham cracker cookies bake with a cheesecake filling and finished with your favorite fruit or pie topping for a simple but impressive treat.
• Our Lemon Blueberry Muffin Cookies are made from scratch with fresh blueberries and bright lemon flavor in every bite. A bakery-style treat you’ll love!

Carrot Cake Cookies are soft, flavorful cookies made from scratch with shredded carrots, warm cinnamon, and buttery sweetness. Topped with creamy cream cheese frosting and crunchy walnuts, they’re a handheld version of classic carrot cake that’s perfect for any occasion.

The post CARROT CAKE COOKIES with CREAM CHEESE FROSTING appeared first on Family Cookie Recipes.

Funfetti Sandwich Cookies made with buttery cookie dough baked with sprinkles, then sandwiched with a luscious vanilla buttercream! Perfect for birthdays or any celebration!

These Funfetti Cookies are the kind of treat that instantly make any occasion feel a little more special, with their soft, buttery texture and sweet vanilla buttercream filling. They’re perfect for birthdays, spring and summer celebrations, or anytime you want something fun, colorful, and crowd-pleasing. Families especially love making these together since they’re simple to assemble and full of nostalgic, sprinkle-filled joy. One bite and you’ve got a playful dessert that brings smiles all around!

Recipe Highlights

• Double the Cookie Fun– Two soft, sprinkle-filled cookies sandwiched together with creamy buttercream give you the perfect balance of chewy, sweet, and rich in every bite.
• Festive & Customizable– The colorful jimmies make these cookies instantly eye-catching, and you can easily switch up sprinkle colors to match holidays, birthdays, or themed celebrations.
• Crowd-Pleasing Treat for Sharing– These are a hit with both kids and adults, making them ideal for parties, bake sales, or family gatherings where you want a dessert that disappears quickly.

Ingredients for Cookie Sandwiches

½ cup salted butter, softened – Provides rich flavor and a tender texture while creating the base of the cookie dough.

¾ cup light brown sugar – Adds sweetness, moisture, and a slight chewiness thanks to its molasses content.

¼ cup white granulated sugar – Helps the cookies spread and lightly crisp at the edges.

1 large egg – Binds the ingredients together and adds structure and moisture to the dough.

½ teaspoon baking soda – Helps the cookies spread and promotes a soft, tender texture.

1 teaspoon baking powder – Gives the cookies a bit of lift for a thicker, lighter consistency.

1 ½ cups all-purpose flour – Forms the structure of the cookies, giving them shape and stability.

½ cup jimmies sprinkles – Adds color, fun texture, and a festive look without melting into the dough.

Frosting Ingredients

¼ cup salted butter, softened – Creates a creamy, rich base for the frosting.

1 ½ cups powdered sugar – Sweetens the frosting and gives it a smooth, thick consistency.

1–2 tablespoons milk – Adjusts the frosting’s thickness for easy spreading or piping.

½ teaspoon vanilla – Adds classic flavor and warmth to the buttercream.

¼ teaspoon almond extract – Enhances the flavor with a subtle nutty note that complements the vanilla.

Tips & Tricks for making Festive Cookie Sandwiches

1. Let cookies cool fully before assembling– Since these use buttercream frosting, allow the cookies to cool for about 30 minutes so the frosting doesn’t melt or slide off when you add it.
2. Use consistent cookie sizing– A #40 cookie scoop (about 1 ½–2 tablespoons) helps keep all the cookies uniform in size, making it much easier to match them up into even sandwich pairs.
3. Lightly flatten the dough before baking– Gently pressing the dough balls into thick discs encourages more even spreading in the oven and results in flatter cookies that are easier to assemble.
4. Choose the right sprinkles & finishing touches– Use larger jimmies for the best “birthday cake” look, and if desired, roll the edges of the assembled cookies in extra sprinkles so they stick to the frosting for added color and texture.

How should I store Sandwich Cookies, and can they be frozen?

You can store these cookies in an airtight container on the counter for up to 5 days. While they can also be kept in the fridge, they tend to dry out about a day sooner there. They’re delicious served either chilled or at room temperature.

For longer storage, you can freeze the cookies (assembled or unassembled) in an airtight container for up to 2–3 months; just let them thaw in the fridge or at room temperature before serving.

Print

Funfetti Sandwich Cookies

Funfetti Sandwich Cookies made with buttery cookie dough baked with sprinkles, then sandwiches with a luscious vanilla buttercream! Perfect for birthdays or any celebration!

Course Cookies, Dessert, treat

Cuisine American

Keyword Funfetti Sandwich Cookies, Sandwich Cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 8 cookies

Calories 438kcal

Author Jessica & Nellie

Ingredients

Cookie Dough:

• ½ cup salted butter softened
• ¾ cup light brown sugar
• ¼ cup white granulated sugar
• 1 large egg
• ½ tsp baking soda
• 1 tsp baking powder
• 1 ½ cups all-purpose flour
• ½ cup jimmies sprinkles

Frosting Ingredients:

• ¼ cup salted butter softened
• 1 ½ cups powdered sugar
• 1-2 TBSP milk
• ½ tsp vanilla
• ¼ tsp almond extract

Instructions

• Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
• Cream the butter, brown sugar, and granulated sugar together in a large mixing bowl using an electric hand mixer on high speed. Once the butter and sugars are smooth and creamy, whisk in the egg until fully incorporated.
• Slowly whisk in the flour, baking powder, baking soda, and sprinkles until no dry pockets remain in your cookie dough.
• Use a standard size cookie scoop to drop balls of cookie dough onto a baking sheet. Flatten each ball slightly to create thick discs and bake your cookies for 12 minutes. Let your cookies cool on the counter for 30 minutes and prepare your frosting.
• Whisk together the softened butter, powdered sugar, milk, and extracts until smooth and creamy. Use a piping bag or spatula to spread frosting over the bottom of half your cookies. Top with the remaining cookies to create your cookie sandwiches. Enjoy!

Notes

You can store your cookies on the counter for up to 5 days in an airtight container. You can store them in the fridge too, but we felt they dried out about a day faster that way. These cookies are great served chilled or at room temperature.

Nutrition

Calories: 438kcal | Carbohydrates: 67g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 221mg | Potassium: 120mg | Fiber: 1g | Sugar: 48g | Vitamin A: 565IU | Calcium: 53mg | Iron: 1mg

What kind of sprinkles should I use in this recipe?

You can use any kind of sprinkles, but larger jimmies work best for a vibrant look. It’s best to avoid sanding sugar since it tends to dissolve during baking and won’t give the same colorful “birthday cake” effect.

Can I add extra sprinkles to the outside of the sandwich cookies?

Yes, you can roll the edges of the assembled cream pies in additional sprinkles. They’ll stick to the buttercream and give the cookies a fun, colorful finish, though it will use quite a few sprinkles.

What’s the best way to apply the frosting?

Using a piping bag gives the cleanest, most uniform look when assembling the cream pies, but if you don’t have one, you can easily spread a thick layer of frosting with a spatula instead.

How do I keep the cookies from spreading too much?

Make sure your butter isn’t overly soft or melted, and lightly flatten the dough balls just before baking rather than pressing them too thin. Chilling the dough for 20–30 minutes can also help if your kitchen is warm.

Enjoy more of our favorite Sandwich Cookie recipes here:

• Light, buttery cookies with a bright, tangy lemon cream filling—every bite our these Lemon Sandwich Cookies is fresh, zesty, and melt-in-your-mouth delicious!
• Soft cookies filled with creamy strawberry buttercream create our Peanut Butter and Jelly Sandwich Cookies. One bite delivers that perfect sweet-and-salty combo everyone knows and loves.
• These S’mores Cookie Sandwiches have the classic campfire-inspired flavor in every bite. Even if you don’t love s’mores, these soft, chewy cookie sandwiches are sweet, cozy, and hard to resist!
• Strawberry Cake Mix Sandwich Cookies are made with freeze-dried strawberries and sandwiched around a simple cream cheese filling for the perfect creamy bite!
• Peanut butter lovers rejoice—these Peanut Butter Sandwich Cookies are rich, satisfying, and the kind of treat everyone goes crazy for!
• Pretty Pink Sandwich Cookies are made from simple pantry ingredients, then get filled with a smooth vanilla buttercream and finished with a pop of pink. Cute, classic, and irresistibly sweet treats!

Funfetti Sandwich Cookies are made with buttery sprinkle-filled cookies sandwiched around a luscious vanilla buttercream for a soft, sweet, celebration-worthy bite. Perfect for birthdays or any occasion, they bring colorful fun and bakery-style flavor to every cookie sandwich.

The post FUNFETTI SANDWICH COOKIES appeared first on Family Cookie Recipes.