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BROWN BUTTER BLUEBERRY COOKIES

Nellie — Wed, 15 Apr 2026 15:02:25 +0000

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.

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

Cook Time 10

Chill Time 30

Servings 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

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.

AVOCADO CHOCOLATE CHIP COOKIES

Nellie — Wed, 08 Apr 2026 20:44:55 +0000

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.

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

Cook Time 10

Servings 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

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.

BANANA BREAD SANDWICH COOKIES

Nellie — Wed, 08 Apr 2026 16:04:12 +0000

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.

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

Cook Time 10

Servings 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

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.

COOKIE DOUGH BARS

Jessica — Tue, 03 Feb 2026 16:57:49 +0000

No-Bake Cookie Dough Bars made with butter, brown sugar, condensed milk, chocolate chips, heat treated flour & no eggs! Perfect treats for cookie dough lovers!

Cookie Dough lovers, these are for YOU! Soft, sweet classic chocolate chip cookie dough pressed into bars and topped with a silky smooth chocolate ganache. I like to cut them into small bars and freeze some for later!

No Bake Cookie Dough Ingredients

Flour: You need 2 cups of flour for the structure of this cookie dough.

Butter: Use ½ cup of butter, softened to room temperature, for the dough. Plus an additional 1 TBSP of butter for the chocolate topping.

Brown sugar: Adding ¾ cup of light brown sugar gives these bars a wonderful, sweet depth of flavor.

Condensed milk: Bind the ingredients by using one 14-oz can of sweetened condensed milk.

Vanilla extract: Enhance the incredible flavors with 1 ½ tsp of vanilla extract.

Salt: You’ll need ½ tsp of salt for the dough and some coarse sea salt to sprinkle on top of the bars.

Chocolate: For great flavor and texture, you need 3 cups of mini semi-sweet chocolate chips (divided) and 2 TBSP of white chocolate chips for a lovely drizzle on top of the bars.

Heavy cream: Mix ¼ cup of heavy cream with the chocolate chips to create a delicious ganache for the bars.

Tips for making No-Bake Cookie Bars

Full instructions in the recipe card below, here are just a few tips for helping make the process easier!

Heat Treating Flour- Why it’s necessary: Raw flour can contain harmful bacteria like E. coli. Heating the flour to 300°F for 5-6 minutes eliminates these risks, making the dough safe to eat without baking. This step is critical since no eggs or additional cooking will kill bacteria later.
Spreading Chocolate Ganache: Let the ganache cool for 5-10 minutes, stirring occasionally to prevent it from thickening too fast. You want it pourable but not hot when applying. Pour it evenly over the chilled cookie dough in the pan and spread quickly with an offset spatula or the back of a spoon. Work fast so the ganache sets with a smooth texture.
Chilling and Cutting the Bars: Cover the pan with plastic wrap and chill the bars for at least 4 hours to allow them to firm up fully. Longer chilling helps the bars hold their shape and resist crumbling. Use a sharp knife heated briefly under hot water, then wiped dry, to cut clean lines. Wipe the knife between cuts for smooth edges.

How long are these no-bake chocolate chip cookies good for?

Store the bars in an airtight container in the refrigerator. They will stay fresh for up to 5-7 days when kept cold and covered properly.

Can you freeze these no-bake cookie bars?

Yes, you can freeze the bars. Wrap them tightly in plastic wrap and place in a sealed freezer bag. They can last up to 1 month frozen. Thaw in the refrigerator before serving.

No-Bake Cookie Dough Bars Recipe

No-Bake Cookie Dough Bars made with butter, brown sugar, sweetened condensed milk, chocolate chips, heat treated flour and no eggs!

Course Cookie Bars, Dessert, no bake, No Bake Cookies, no bake dessert

Cuisine American

Keyword Cookie Dough Bars

Prep Time 20

Chill Time 4

Total Time 4 20

Servings servings

Author Jessica & Nellie

Ingredients

2 cups flour
½ cup butter softened to room temperature
¾ cup light brown sugar
14 oz sweetened condensed milk
1 ½ tsp vanilla extract
½ tsp salt
3 cups mini semi-sweet chocolate chips divided

Topping

¼ cup heavy cream
1 TBSP butter
2 TBSP white chocolate chips
coarse sea salt

Instructions

Preheat oven to 300°F. Line a cookie sheet with parchment paper and spread the flour evenly over the parchment paper. Let the flour cook for about 5-6 minutes and then remove from the oven. Allow the flour to cool completely.
Cream the butter, sugar, and sweetened condensed milk for 2-3 minutes using an electric mixer. Add the vanilla extract and salt, mix for another minute. Add the flour and 2 cups of chocolate chips, mix again until well combined.
Transfer the cookie dough to a 9×9 pan lined with parchment paper. Press it into the pan evenly. Place the pan in freezer to chill in the meantime.
Microwave the remaining 1 cup of chocolate chips with ¼ cup heavy cream and 1 TBSP butter for 1:30. Stir gently until the chocolate melts and the mixture is smooth. Let it cool for 5-10 minutes, stirring often.
Remove the pan from the freezer, pour the chocolate ganache on top and spread it quickly to coat the cookie dough.
Microwave the white chocolate chips for about 45 seconds. Stir until smooth, returning to microwave for :15 increments if needed. Drizzle lines on top of chocolate ganache. Top with coarse sea salt, if desired.
Cover and chill for at least 4 hours. Cut into bars and enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to a week.

Bars can be frozen for up to a month.

Is it necessary to chill the no-bake cookie bars before serving?

Yes, you should chill the bars for at least 4 hours. This allows the dough to firm up and the chocolate ganache to set, making them easier to cut and enhancing the overall texture.

Can the butter be replaced with a non-dairy alternative?

You can substitute butter with non-dairy alternatives like vegan margarine or coconut oil. Choose a solid, room-temperature option to maintain the right consistency in your dough.

Are there any variations in no-bake cookie dough bars?

You can use different types of chocolate chips such as dark, white, or caramel-flavored chips. Nuts, butterscotch chips, or cookie butter chunks are also popular additions to customize the flavor.

Enjoy more no-bake cookies here:

Soft and chewy with a hint of vanilla, these No Bake Oatmeal Raisin Cookies use pudding mix for extra flavor and moisture—no oven needed!
Made with quick oats, coconut, walnuts, and melted chocolate, these simple No Bake Cookies skip the peanut butter but deliver rich, chewy goodness in every bite!
These cozy No Bake Gingerbread Cookies are full of warm spices, molasses, oats, and pudding mix—perfect for an easy holiday treat with no oven required!
Naturally sweetened with ripe bananas and loaded with oats, these Banana Oatmeal No Bake Cookies are soft, wholesome, and come together in just minutes!
Creamy Nutella adds rich chocolate-hazelnut flavor to these simple and satisfying Nutella No Bake Cookies.
These chewy Caramel Coconut No-Bake Cookies are made with brown sugar, honey, cream, toasted coconut, and oats for a rich caramel flavor and irresistible texture!

Cookie Dough Bars made with butter, brown sugar, sweetened condensed milk, mini chocolate chips, and heat-treated flour—totally egg-free and safe to eat! These soft, chewy bars taste just like classic cookie dough but in sliceable, no-bake form!

The post COOKIE DOUGH BARS appeared first on Family Cookie Recipes.

STRAWBERRY CAKE MIX COOKIES

Jessica — Mon, 02 Feb 2026 22:31:07 +0000

Strawberry Cake Mix Cookies made with just a cake mix, eggs, butter & pink candies for a soft, chewy cookie with fantastic flavor; perfect for Valentine’s Day!

This cake mix cookie recipe is simple, delicious, and perfect for so many occasions. I like to keep a variety of cake mixes on hand—strawberry is one of my kids’ favorites—and I especially love making these around Valentine’s Day as a fun treat to share at school. Adding pink, white, and red chocolate candies makes them extra festive and fun.

Strawberry Cake Mix Cookies Ingredients

Cake mix: Use one 15.25-oz box Strawberry Cake Mix. I am partial to any super moist cake mix, but whatever you prefer will work. you can also add ½ tsp strawberry emulsion… it adds more strawberry flavor

Eggs: You will need 2 eggs to help bind ingredients together.

Butter: Add melted butter to soften the dough and lend to chewy cookies. Alternately, you can use vegetable oil, light olive oil or coconut oil.

Chocolate chips: For extra chocolatey goodness add white chocolate chips to the dough. The recipe calls for 1 ½ cups white chocolate chips, but I like to use half white chocolate chips and half M&M candies for a fun pop of color.

Tips for Successful Cake Mix Cookies

Here are a few things to know about making cake mix cookies:

You can use vegetable oil in the dough instead of butter. I actually think I like the cookies with oil better, which makes sense being as it’s 100% fat, instead of having some water content as butter does.
The dough will be thick… and as it sits, it will get thicker! It’s fine, just scoop it out and onto the pan. You can wet your fingers just slightly and pat down any rough edges of the cookies… or just leave them and they’ll round out as they’re baked.
Don’t skip the step to top your cookies with more M&M’s, chocolate chips, etc. It makes them look so pretty!

Strawberry Cake Mix Cookies

These Strawberry Cake Mix Cookies use just four simple ingredients—cake mix, eggs, butter, and white chocolate chips. They’re soft, sweet, and packed with strawberry flavor in every easy bite!

Course Cookies, Dessert

Cuisine American

Keyword cake mix cookies, Strawberry Cake Mix Cookies

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 103kcal

Author Jessica & Nellie

Ingredients

15.25 oz box strawberry cake mix
2 eggs
⅓ cup melted butter or vegetable oil
1 ½ cups white chocolate chips you can also use M&M candies.
½ tsp strawberry emulsion or extract (optional)

Instructions

Preheat oven to 350°F. Line two cookie sheets with parchment paper, set them aside.
Combine cake mix and eggs in a medium mixing bowl. Add the melted butter (or oil, for softer cookies!) and strawberry emulsion. Mix well.
Fold in the white chocolate chips/candies and stir to combine. I prefer to stir the candy in by hand so that they don't get crushed.
Use a medium 1.5 TBSP cookie scoop to measure out dough and place on the cookie sheets. Top with a few more chocolate candies!
Bake for 8-10 minutes. Once they are done, remove from oven and let them rest for another 3-5 minutes on the hot cookie sheet. Transfer to baking racks to cool completely. Enjoy!

Notes

These strawberry 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

How do I store my cookies to keep them fresh longer?

When stored properly cookies can stay fresh for 1-2 weeks. If you have a favorite cookie jar with an air tight container that would be great. I also was taught a trick by my mother-in-law that has been a game changer. I add a piece of bread to my cookie container, the moisture from the bread keep the cookies moist a bit longer. I know, it sounds crazy but I promise it works!

Can I use different flavor cake mix for this recipe?

You sure can! My family and I are partial to strawberry cake, but you can switch up the cake flavor based on your tastes. Also, you can switch up the cake flavor and turn these cookies into several different holiday cookies. Do a white cake and add red/white/blue candies and you’ve got a festive 4th of July treat. The sky is the limit!

How do I stop my cookies from spreading so much?

This is a common cookie problem, but totally fixable! If you have a silicone baking mat that would be a perfect solution. This type of baking mat grips the bottom of the cookie dough and prevents them from spreading too much. You also can use parchment paper, one of our tips above, this will also help prevent the cookies from spreading.

Enjoy a few of our other favorite cookie recipes here:

Made with pudding mix and white chocolate chips, Banana Pudding Cookies are a fun and delicious twist on a classic favorite.
These Cherry Chocolate Chip Cookies are soft, chewy, and bursting with sweet cherry flavor in every bite. With bits of maraschino cherries and rich chocolate chips, they’re a fun twist on the classic cookie you’ll want to bake right away.
Raspberry Meltaway Cookies truly melt in your mouth, thanks to a soft dough made with cornstarch and powdered sugar. Topped with a simple almond glaze swirled with raspberry jam, they’re as beautiful as they are delicious.
Our recipe for Frosted Strawberry Cookies are made with fresh strawberries for a bright, irresistible flavor. Topped with a luscious strawberry buttercream you’ll absolutely love.
Made with fresh blackberries and a hint of lemon for a bright, fruity flavor. These Blackberry Cookies are simple to make and perfect for any occasion.

Strawberry Cake Mix Cookies come together with just four simple ingredients—cake mix, eggs, butter, and white chocolate chips. Soft, sweet, and full of strawberry flavor, they’re an easy treat everyone will love!

The post STRAWBERRY CAKE MIX COOKIES appeared first on Family Cookie Recipes.

BANANA SPLIT COOKIE CUPS

Nellie — Wed, 22 Oct 2025 19:36:48 +0000

Banana Split Cookie Cups taste like your favorite banana split dessert in cookie form! Banana flavored cookies filled with pineapple cream and topped with chocolate and a cherry!

These Banana Split Cookie Cups are easily made in a mini muffin tin and then filled with a simple, 3-ingredient pineapple cream filling. I added chocolate and a cherry on top, and you could easily add sprinkles too. A cookie that tastes like a banana split!

Ingredients in Banana Split Cookie Cups

Cookies:

1 1/2 sticks butter, softened to room temperature

3/4 cup light brown sugar

1/4 cup sugar

1 small (3.4 oz) box instant banana cream pudding mix

2 large eggs

1 tsp vanilla extract

1 tsp baking soda

2 1/4 cups all-purpose flour

Filling:

8 oz Cool Whip, thawed

8 oz can crushed pineapple (with juice)

1 small (3.4 oz) box instant vanilla pudding mix

Topping:

Maraschino cherries

1/2 cup semi-sweet chocolate chips + 1 Tbsp shortening

How to make Banana Split Cookie Cups

Banana Split Cookie Cups

Banana Split Cookie Cups taste like your favorite banana split dessert in cookie form! Banana flavored cookies filled with pineapple cream and topped with chocolate and a cherry!

Course Cookies

Cuisine American

Keyword banana split cookie cups

Prep Time 15

Cook Time 8

Servings

Calories 103kcal

Author Jessica & Nellie

Ingredients

Cookie Cups

1 ½ sticks butter softened to room temperature
¾ cup light brown sugar
¼ cup sugar
1 small 3.4 oz box instant banana cream pudding mix
2 large eggs
1 tsp vanilla extract
1 tsp baking soda
2 ¼ cups all-purpose flour

Filling:

8 oz Cool Whip thawed
8 oz can crushed pineapple with juice
1 small 3.4 oz box instant vanilla pudding mix

Topping:

Maraschino cherries
½ cup semi-sweet chocolate chips + 1 Tbsp shortening

Instructions

Preheat oven to 350°.
In a large mixing bowl, cream butter and sugars together for 3-4 minutes. Add in the banana pudding mix and continue to beat for another 1-2 minutes.
Add the eggs and vanilla and beat for 2 more minutes.
Add the flour and baking soda and mix until well combined.
Use a cookie scoop to scoop the cookie dough into a well-greased mini muffin pan. Recipe makes 36 cookie cups.
Bake for 8-9 minutes or until the tops barely begin to turn a light golden brown. Remove from oven and immediately use the back of a 1/2 tablespoon to press an indention into each cookie cup. Don’t press all the way to the bottom- you’ll want to press the tops about halfway down. Make sure to do this while the cookie cups are hot, straight out of the oven.
Let the cookie cups continue to cool in the pan for about 15-20 minutes and then remove from the pan and cool completely on a wire rack.
When the cookie cups are completely cooled, make the filling. Use a fork or large spoon to mix the pudding mix and pineapple together. Fold in the Cool Whip. Use a small spoon to generously scoop the filling into each of the cookie cups.
In a small glass bowl, mix the chocolate chips and shortening and then microwave for about 30 seconds. Stir and then microwave in 15 second intervals, stirring in between each interval until chocolate is completely melted and smooth. Drizzle on top of the cookie cups and then place a cherry on top of each one. Keep refrigerated until ready to serve.
The cookie cups last pretty well completely assembled in the refrigerator for up to about 24 hours. If you need to make them farther in advance, just make the cookie cups and the filling separately and then wait to add the filling and topping until right before serving.

Nutrition

Can you replace the Cool Whip in the recipe?

If you can’t find Cool Whip where you live or you prefer not to use it in recipes, you can use stabilized whipped cream instead. If you just use regular whipped cream, the consistency will be too light and the cream will not hold up very well when mixed into pudding mixture.

HOW TO MAKE STABILIZED WHIPPED CREAM

To make stabilized whipped cream, you will need the following ingredients:

4 ounces of cream cheese (softened to room temperature)
1/3 cup powdered sugar
1 tsp vanilla
1 cup heavy whipping cream

Beat the cream cheese with the powdered sugar and vanilla until soft and smooth.
In a separate bowl, beat the whipping cream just until soft peaks form.
Add the cream cheese mixture to the whipped cream and beat until stiff peaks are formed. Store in the refrigerator until ready to use.

A little tip for making whipped cream faster. Use a metal bowl for whipping the cream and place the bowl in the freezer for about 30 minutes before you make the whipped cream. This will significantly decrease the amount of time that you will need to beat the whipped cream – the process will go much faster!

More amazing banana cookie recipes!

Banana Split Cookie Cups taste like your favorite banana split dessert in cookie form! Banana flavored cookies filled with pineapple cream and topped with chocolate and a cherry!

The post BANANA SPLIT COOKIE CUPS appeared first on Family Cookie Recipes.

BROWN BUTTER BANANA COOKIES

Jessica — Mon, 08 Sep 2025 22:39:41 +0000

Banana Chocolate Chips Cookies made with browned butter, a ripe banana, & a classic blend of sugars, egg & flour with plenty of chocolate chips!

Ingredients for Brown Butter Cookies

Butter: Use ½ cup butter, browned and cooled, to add nutty notes of flavor to the dough.

Banana: 1 medium overripe banana, mashed (¼ cup), provides moisture and subtle sweetness.

Egg yolk: Help bind ingredients using 1 egg yolk, room temperature.

Extract: Enhance all the incredible flavors by adding 1 tsp vanilla extract.

Sugars: Use ⅓ cup granulated sugar and ½ cup packed light brown sugar for sweetness and chewiness.

Flour: You need 1 ⅓ cup all-purpose flour for the structural base of the dough.

Leavening agent: Adding ½ tsp baking soda leavens the dough so it puffs up as the cookies bake.

Cinnamon: ½ tsp ground cinnamon adds just a touch of warmth to every bite.

Salt: Add ¼ tsp salt to balance the sweetness of the cookies.

Chocolate: You will need ⅔ cup chocolate chips (optional: plus a little extra for topping) for chocolatey goodness in every bite.

Optional: Feel free to sprinkle the cookies with flaky sea salt for garnish.

Tips for making Banana and Chocolate Chip Cookies

Banana: If you have overripe bananas on hand but aren’t ready to bake anything with them yet, you can freeze them! When ready to use, thaw the bananas out overnight in the fridge. Squeeze ‘em out of their peels, and mash away! Let the mashed banana come to room temp before using in your recipe. The color may look a little different but they still work just the same! For this particular batch of cookies I used an overripe banana that I had thawed from the freezer.
Chocolate chips: You can use any type of chips you’d like. For this batch I used a half and half mixture of dark chocolate chunks and semi-sweet morsels. You can also add nuts such as chopped pecans or walnuts.
Egg yolk: In order to help make these cookies less cake-y and more of that chewy cookie texture that we love, using only an egg yolk instead of the whole egg helps give the cookies enough structure without creating a cake-y texture.

How to Store and Freeze Brown Butter Chocolate Chip Cookies

Store cooled cookies in an airtight container at room temperature for up to 3-4 days or in the refrigerator for up to 5 days. Adding a slice of bread to the container helps maintain softness by retaining moisture.

For longer storage, freeze cookies in a single layer on a sheet pan until firm, then transfer to a freezer bag or container. Freeze for up to 3 months.

To thaw, leave cookies at room temperature for about an hour or warm them briefly in the microwave for a soft, freshly baked texture. Reheating also enhances the flavor of the browned butter and chocolate.

Banana Chocolate Chips Cookies Recipe

Banana Chocolate Chips Cookies made with browned butter, a ripe banana, and a classic blend of sugars, egg & flour with plenty of chocolate chips!

Course Cookies, Dessert

Cuisine American

Keyword Brown Butter Banana Chocolate Chip Cookies

Prep Time 25

Cook Time 10

Total Time 35

Servings cookies

Calories 160kcal

Author Jessica & Nellie

Ingredients

½ cup butter browned and cooled
1 medium overripe banana mashed (¼ cup)
1 egg yolk room temperature
1 tsp vanilla extract
⅓ cup sugar
½ cup packed light brown sugar
1 ⅓ cup all-purpose flour
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp salt
⅔ cup chocolate chips optional: plus a little extra for topping
Optional: Flaky sea salt for topping

Instructions

Preheat your oven to 350°F. Line a baking sheet with parchment and set aside.
To brown the butter: Melt the butter in a saucepan or small pot over medium-low heat while stirring constantly to ensure the butter does not burn. After about 5-10 minutes the butter will begin to foam. Continue stirring until the butter smells nutty and turns a golden amber color with browned bits forming. Immediately remove from the heat and pour into a heat-proof dish to cool. Let it cool for 10-15 minutes (until it is lukewarm or room temp).
While the butter is cooling, mash your banana and make sure it measures ¼ cup.
In a separate mixing bowl, whisk the flour, baking soda, cinnamon, and salt until blended.
Add both of the sugars to the brown butter and whisk together until combined. Add the mashed banana, egg yolk, and vanilla, and whisk until smooth and well combined.
Add the flour mixture into the wet mixture, and gently stir until well combined being careful not to overmix. Fold in the chocolate chips until evenly incorporated.
Using a medium scoop (I used a #40 scoop equal to 1.5 TBSP), scoop the dough onto prepared cookie sheets about 3 inches apart.
Top each ball of dough with a few extra chocolate chips. Bake the cookies in the pre-heated oven for about 10-12 minutes until the centers look slightly underbaked, and the edges are golden.
Remove from oven, and allow cookies to cool on the sheets for at least 10 minutes before transferring to a wire rack. Top with sea salt, if desired. Serve & enjoy!

Notes

Store cookies in an airtight container at room temperature for up to 4 days.

For longer storage, freeze cookies in a single layer on a sheet pan until firm, then transfer to a freezer bag or container. Freeze for up to 3 months.

Nutrition

What can I substitute for an egg yolk in banana cookies?

You can use 2 tablespoons of applesauce or mashed avocado as an egg yolk substitute. Another option is a flaxseed egg, which is 1 tablespoon ground flaxseeds mixed with 3 tablespoons water, left to thicken for 5 minutes.

These alternatives provide moisture and binding but may slightly change texture or flavor.

Is it necessary to use overripe bananas for baking these cookies?

Yes, overripe bananas are best because they are sweeter and softer, which adds moisture naturally. Their intense flavor improves the taste and helps achieve the desired soft, chewy texture.

For optimal sweetness and moisture, use bananas with mostly brown or heavily speckled skins. The softer the banana, the sweeter and moister your cookies will be.

Avoid underripe or just-ripe bananas, as they lack sufficient sugar and can result in dry cookies. Measure your mashed banana carefully—¼ cup is ideal to balance moisture without making the dough too wet.

How can you tell when the banana cookies are done baking?

The cookies are done when the edges turn golden brown but the centers still look slightly underbaked and soft.

Allow them to cool on the baking sheet for at least 10 minutes to firm up before moving to a wire rack. This prevents breakage and helps set their chewy texture.

Use your overripe bananas for more great recipes here:

Double Chocolate Banana Split Cookies are fudgy cookies made from scratch with ripe bananas, melty chocolate chips, and sweet maraschino cherries. They’re a fun twist on the classic sundae, baked into a rich and fruity cookie!
These Banana Oatmeal Cookies are soft, chewy, and packed with flavor thanks to fresh bananas and banana pudding mix. This easy recipe makes a deliciously comforting cookie everyone will love!
Make a batch of Peanut Butter Banana Cookies that are full of flavor with the perfect blend of peanut butter and banana. The addition of pudding mix makes these cookies extra moist and irresistible!
Blueberry Banana Cookies are soft, sweet, and bursting with banana and blueberry flavor, like enjoying a muffin top in cookie form. Topped with a light glaze, they’re melt-in-your-mouth treats everyone will love!
Our recipe for Banana Cream Cookies combine banana pudding, Nilla wafers, and buttercream frosting for a delightful twist on classic banana cream pie. They’re creamy, sweet, and perfect for dessert lovers!

Banana Chocolate Chip Cookies are rich and flavorful, made with browned butter, ripe banana, and a classic cookie base loaded with chocolate chips. Soft, chewy, and perfectly sweet, they’re a banana lover’s dream!

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

COPYCAT CRUMBL GERMAN CHOCOLATE CAKE COOKIES

Nellie — Tue, 27 May 2025 22:31:47 +0000

These Copycat Crumbl German Chocolate Cake Cookies are rich, chocolatey, and topped with a gooey coconut pecan frosting that’s just like the bakery favorite. The combination of chocolate cookies, toasty coconut, crunchy pecans, and sweet drizzle is truly irresistible.

They are soft and chewy with layers of flavor and texture in every bite. These cookies are perfect for holidays, bake sales, or anytime you want an impressive treat made at home.

Recipe Highlights

Bakery-style at home. These cookies taste like they came straight from Crumbl but are made right in your kitchen with everyday ingredients and easy techniques.
Layers of flavor. Soft chocolate cookie base topped with a sweet, nutty, creamy coconut pecan frosting that adds texture and indulgence.
Great make-ahead dessert. You can make the cookie dough and the frosting in advance, then assemble just before serving for maximum freshness and convenience.

Ingredients in Copycat Crumbl German Chocolate Cake Cookies

Cookies:

Unsalted butter: Softened for easy creaming and a tender cookie texture. Real butter is best for flavor and consistency.
Brown sugar: Adds a rich molasses flavor and contributes to the chewy texture of the cookies.
Sugar: Provides sweetness and helps balance the moisture from the brown sugar.
Egg: Acts as a binder and adds moisture, helping the dough come together.
Vanilla: Enhances the chocolate flavor and adds a subtle warmth to the cookie dough.
Flour: All-purpose flour is ideal for creating structure and balance in the cookie.
Cocoa powder: Unsweetened cocoa powder gives the cookies their rich chocolate base and color.
Baking soda: Helps the cookies rise slightly and gives them a soft, tender texture.
Salt: Essential to balance the sweetness and deepen the chocolate flavor.

Frosting:

Brown sugar: Forms the sweet and flavorful base of the frosting with a caramel-like richness.
Milk: Adds creaminess and helps create a smooth, pourable frosting.
Egg yolk: Thickens the frosting as it cooks and gives it a custard-like richness.
Butter: Adds richness and helps create a silky texture in the frosting.
Salt: Balances out the sweetness and enhances the overall flavor.
Vanilla: Adds a comforting, warm flavor to the frosting mixture.
Sweetened coconut flakes: Provide that classic chewy texture and sweetness found in German chocolate cake.
Chopped pecans: Add crunch, a nutty depth of flavor, and visual appeal to the topping.
Chocolate chips: Melted and drizzled on top for an extra decadent finish.

Tips and Tricks for making Copycat Crumbl German Chocolate Cake Cookies

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

Flatten the cookies slightly before baking. This helps them bake more evenly and gives them that classic Crumbl shape with a flat surface for holding lots of frosting.
Do not overbake. These cookies should be soft in the center when removed from the oven. They will continue to set as they cool on the baking sheet.
Cool completely before frosting. The frosting will melt if spread on warm cookies. Be sure the cookies are fully cooled for best results.
Toast the coconut and pecans carefully. Watch the pan closely and stir often to prevent burning. This adds depth of flavor to your frosting.
Use quality chocolate. A good-quality chocolate chip or melting chocolate makes a big difference in the flavor and smoothness of the drizzle.

Storage Instructions

Store cookies in an airtight container in the refrigerator for up to 3 days. If stacking, place a piece of wax paper between layers to prevent sticking. Allow cookies to come to room temperature before serving for the best flavor and texture.

COPYCAT CRUMBL GERMAN CHOCOLATE CAKE COOKIES

Crumbl Copycat German Chocolate Cake Cookies are rich, soft chocolate cookies topped with gooey coconut pecan frosting and a sweet drizzle.

Course Cookies

Cuisine American

Keyword Copycat Crumbl German Chocolate Cake Cookies

Prep Time 20

Cook Time 12

Servings cookies

Calories 403kcal

Author Jessica & Nellie

Ingredients

Cookies:

½ cup unsalted butter softened
½ cup brown sugar
½ cup sugar
1 egg
2 tsp vanilla
1 ½ cup flour
½ cup cocoa powder
½ tsp baking soda
½ tsp salt

Frosting:

¼ cup brown sugar
½ cup milk
1 egg yolk
2 Tbsp butter
½ tsp salt
1 tsp vanilla
1 cup sweetened coconut flakes
½ cup chopped pecans
¼ cup chocolate chips melted to drizzle

Instructions

Prep and mix the cookie dough. Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside. In the bowl of a stand mixer, cream together the softened butter, brown sugar, and sugar until the mixture is light and fluffy. Add the egg and vanilla, mixing until fully combined.
Add dry ingredients. Add the flour, cocoa powder, baking soda, and salt. Mix well on low speed, scraping down the sides as needed. The dough will be thick and rich.
Shape and bake. Use a large cookie scoop or ice cream scoop to divide the dough into equal portions. Roll each portion into a ball and gently flatten to about ½ inch thickness with the bottom of a glass or your palm. Place on the prepared baking sheets and bake for 10–11 minutes or until the centers are just set. Let cool completely on the pan.
Toast coconut and pecans. In a dry skillet, toast coconut flakes and chopped pecans over medium heat for 3–5 minutes until golden and fragrant. Stir frequently and watch closely to prevent burning. Remove from heat and set aside.
Make the frosting. In a medium saucepan, combine brown sugar, milk, butter, egg yolk, vanilla, and salt. Stir and cook over medium-low heat until melted and just starting to bubble. Remove from heat and stir in the toasted coconut and pecans. Let cool slightly to thicken.
Assemble and drizzle. Spoon a layer of the coconut pecan frosting onto each cooled cookie, spreading to the edges. Melt the chocolate chips in the microwave or a double boiler, stir until smooth, and drizzle over the frosted cookies. Let them set before serving or storing.

Nutrition

FAQs

Can I make the dough ahead of time?
Yes! You can prepare the cookie dough in advance and refrigerate it for up to 2 days. Let it come to room temperature before baking.

Can I freeze these cookies?
You can freeze the baked, unfrosted cookies for up to 2 months. Add the frosting and drizzle after thawing.

What if I don’t have a stand mixer?
You can use a hand mixer or even mix the dough by hand—it will just take a little more elbow grease.

Is it okay to skip the chocolate drizzle?
Sure! The drizzle adds an extra touch of indulgence, but the cookies are still delicious without it.

More delicious chocolate cookie recipes to try:

If you’re a chocolate purist, you’ve got to try these Frosted Double Chocolate Cookies! These Chocolate Stuffed Cake Mix Cookies are even easier to make and will still easily satisfy those chocolate cravings.
Mint and chocolate are the perfect combination. Double Chocolate Junior Mint Cookies and Andes Mint Chocolate Cookies are both great options.
Adding fruit to chocolate cookies is another fantastic idea. You need to try our Chocolate Cherry Cookies and these Double Chocolate Banana Split Cookies too!

These Crumbl Copycat German Chocolate Cookies are a decadent and nostalgic dessert that you’ll want to make again and again. Whether you’re baking for a crowd or just treating yourself, every gooey, chocolatey bite is worth savoring!

The post COPYCAT CRUMBL GERMAN CHOCOLATE CAKE COOKIES appeared first on Family Cookie Recipes.

OATMEAL KISS COOKIES

Nellie — Wed, 21 May 2025 17:31:20 +0000

These Oatmeal Kiss Cookies are soft, chewy, and packed with the cozy flavor of oats, finished with a classic Hershey’s Kiss on top for the perfect bite. The combination of buttery dough, brown sugar, and quick oats makes these cookies both hearty and sweet, with a texture that’s chewy on the inside and slightly crisp around the edges.

These cookies are ideal for cookie exchanges, lunchboxes, or any time you’re craving a nostalgic treat with a fun twist.

Recipe Highlights

Soft and chewy texture. The quick oats and brown sugar give these cookies the perfect blend of chewiness and crispness.
Classic with a twist. Think peanut butter blossoms, but with a buttery oatmeal base that gives them a warm, comforting flavor.
Perfect for sharing. With a batch that yields around 5 dozen, these cookies are great for holiday trays, bake sales, or neighbor gifts.

Ingredients in Oatmeal Kiss Cookies

These cookies use pantry staples and come together quickly with just a few simple ingredients:

Butter – Softened butter adds richness and helps create a soft, flavorful cookie base.
Shortening – Gives the cookies structure and helps them stay soft longer after baking.
Granulated sugar and brown sugar – This combo gives the cookies just the right amount of sweetness, with brown sugar adding moisture and depth.
Eggs – Help bind the dough and contribute to the chewy texture.
Flour – Provides the structure needed for the dough to hold its shape.
Baking soda – Acts as the leavening agent for a light, slightly puffed texture.
Salt – Balances the sweetness and enhances the overall flavor.
Quick oats – The star ingredient. Adds texture, heartiness, and that signature oatmeal cookie flavor.
Hershey Kisses – Pressed into the warm cookies right after baking for that chocolatey finish everyone loves.

Tips and Tricks for Making Oatmeal Kiss Cookies

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

Don’t overbake. Remove the cookies when they’re just turning golden brown on the edges. They’ll continue to set as they cool.
Use a cookie scoop. A tablespoon-sized scoop keeps all the cookies uniform in size for even baking.
Add the Kisses right away. Pressing the chocolate into the cookies while they’re hot allows it to stick without melting too much.
Chill if needed. If your kitchen is warm, chill the dough for 20 to 30 minutes to make it easier to roll.

Storage Instructions

Store Oatmeal Kiss Cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, place a slice of bread in the container. It helps maintain moisture. You can also freeze baked cookies for up to 2 months or freeze the dough before baking.

Oatmeal Kiss Cookies Recipe

Oatmeal Kiss Cookies are soft, chewy, and topped with Hershey Kisses. A fun and easy treat that’s perfect for holidays or everyday baking.

Course Cookies

Cuisine American

Keyword Oatmeal Kiss Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 106kcal

Author Jessica & Nellie

Ingredients

½ cup butter softened
½ cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
2 cups flour
1 tsp baking soda
1 tsp salt
2 ¼ cups quick oats
60 Hershey kisses

Instructions

Prep and preheat. Preheat your oven to 375°F and line baking sheets with parchment paper or silicone baking mats.
Cream the fats and sugars. In a large bowl, beat the butter, shortening, granulated sugar, and brown sugar together until light and fluffy (2–3 minutes). Add eggs and beat again for another 2–3 minutes until smooth and fully combined.
Combine the dry ingredients. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and beat until just combined.
Add the oats. Stir in the quick oats until evenly distributed throughout the dough.
Scoop and bake. Use a tablespoon-sized cookie scoop to form dough balls, then roll them into 1-inch balls with your hands. Place them 2 inches apart on prepared baking sheets.
Bake and add kisses. Bake for 10–12 minutes, just until the edges start to turn golden. Remove from the oven and immediately press one Hershey Kiss into the center of each cookie. Let the cookies cool on the baking sheet for a couple of minutes before transferring to wire racks to cool completely.

Nutrition

FAQs

Can I use old-fashioned oats instead of quick oats?
Quick oats are ideal because they blend more evenly into the dough, creating a soft, consistent texture. If you only have old-fashioned oats, you can pulse them briefly in a food processor to create a texture similar to quick oats.

Can I use all butter instead of butter and shortening?
Yes, you can substitute all butter, but your cookies may spread slightly more and won’t stay as soft over time. The shortening helps give them structure and softness.

Can I freeze these cookies?
Absolutely. Baked cookies can be frozen in a single layer, then transferred to an airtight container. You can also freeze the unbaked dough balls and bake directly from frozen. Just add a minute or two to the bake time.

Can I use flavored Hershey Kisses instead of classic milk chocolate?
Yes! You can use any variety of Hershey Kisses—candy cane, caramel, almond, or dark chocolate all work beautifully and can add fun seasonal flavor. Just be sure to press them in gently while the cookies are warm so they hold their shape.

Do these cookies stay soft after baking?
Yes, thanks to the combination of butter, shortening, and brown sugar, these cookies stay soft for several days. Storing them in an airtight container with a slice of bread helps keep them moist and chewy even longer.

More delicious oatmeal cookie recipes to try:

Chocolate and oatmeal make a perfect pair. Classic Oatmeal Chocolate Chip Cookies never disappoint, and Double Chocolate Oatmeal Cookies are a rich treat for serious chocolate fans.
Want to mix in some fruit? Try Lemon Oatmeal Cookies, Banana Oatmeal Cookies, or Raspberry Oatmeal Cookies for a sweet and fruity twist.
In a hurry? Whip up a batch of Best No-Bake Cookies or Caramel Oatmeal No-Bake Cookies—no oven required!

Oatmeal Kiss Cookies are simple to make and fun to share. They are always the first to disappear from the cookie tray and are perfect for any occasion.

The post OATMEAL KISS COOKIES appeared first on Family Cookie Recipes.

CREAM CHEESE CHOCOLATE CHIP COOKIES

Nellie — Wed, 30 Apr 2025 20:28:38 +0000

Cream Cheese Chocolate Chip Cookies are so soft & chewy, made with butter, cream cheese, brown sugar & semi-sweet chocolate chips. One of my favorites- bonus that it doesn’t require any eggs!

It’s no secret that I love chocolate chip cookies. I have spent years and years trying to find the absolute best chocolate chip cookie recipe, and have found so many really good ones that I love for different reasons. I still think these Bakery Style Chocolate Chip cookies are my current favorite, but this recipe is absolutely amazing if you need to make chocolate chip cookies without eggs.

Cream Cheese Chocolate Chip Cookies

Cream Cheese Chocolate Chip Cookies are made with butter, sugar, brown sugar and a few other ingredients that are traditionally found in chocolate chip cookies. The main difference is that one of the ingredients is a brick of cream cheese. This takes the place of some of the butter and the eggs and the cookies are so soft and sweet because of it!

Ingredients in Cream Cheese Chocolate Chip Cookies

Butter – You will need 1/2 cup (1 stick) of butter, softened to room temperature. Real butter definitely works best!

Cream cheese – One brick of cream cheese (8 ounces) is needed for the cookies. Regular cream cheese seems to work best, but you can use a low-fat or non-fat variety if preferred.

Sugar – You will need 1 cup of granulated sugar for the cookie recipe.

Brown Sugar – For best results, make sure your brown sugar is fresh.

Vanilla extract – One teaspoon of vanilla extract adds a delicious flavor to the cookies. The higher the quality of the vanilla, the better.

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

Salt – Just a half teaspoon of salt helps to bring out all of the other flavors in the cookies.

Baking soda – One teaspoon of baking soda acts as the leavening agent in the cookies, so make sure that your baking soda isn’t expired.

Semi-sweet chocolate chips – The recipe calls for a 12-ounce bag of chocolate chips, but feel free to add more if you’d like. You can use milk chocolate chips instead if you prefer.

How to make Cream Cheese Chocolate Chip Cookies

Cream Cheese Chocolate Chip Cookies Recipe

Cream Cheese Chocolate Chip Cookies are so soft & chewy, made with butter, cream cheese, brown sugar & semi-sweet chocolate chips. One of my favorites- bonus that it doesn't require any eggs!

Course Cookies

Cuisine American

Keyword Cream Cheese Chocolate Chip Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 190kcal

Author Jessica & Nellie

Ingredients

½ cup butter softened to room temperature
8 ounces cream cheese softened to room temperature
1 cup sugar
½ cup brown sugar
1 tsp vanilla extract
2 cups flour
½ tsp salt
1 tsp baking soda
12 oz semi-sweet chocolate chips

Instructions

Preheat oven to 350°.
In a large bowl, beat the cream cheese, butter, sugar and brown sugar together for about 3-4 minutes with an electric mixer.
Add the vanilla and beat for another minute.
Add the flour, salt and baking soda and mix just until combined. Stir in the chocolate chips.
Use a cookie scoop to scoop the dough onto a greased cookie sheet or one that has been lined with parchment paper or a silicone baking mat. The dough is a little bit stickier than normal cookie dough, so you won’t want to use your hands!
Bake for 10 minutes and let the cookies cool for a few minutes on the cookie sheets before transferring to wire racks to cool completely.

Nutrition

TIPS FOR MAKING THE BEST CHOCOLATE CHIP COOKIES

Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour.
Do not melt the butter! The butter needs to be softened (at room temperature), but using melted butter will ruin the cookies.
Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
Preheat the oven. This will help your cookies turn out right every time!
Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
Don’t overbake the cookies – when I take mine out of the oven, they still look slightly underbaked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

HOW TO SOFTEN CREAM CHEESE

Cream cheese is easy to soften – you can set it out at room temperature or soften it more quickly in the microwave.

-To soften at room temperature more quickly, just set the cream cheese on a plate and cut into smaller pieces. The cream cheese should reach room temperature in about 15-20 minutes with this method.

-To soften the cream cheese in the microwave, remove the foil packaging and set the cream cheese in a small bowl or on a plate. Microwave for about 10-15 seconds. If the cream cheese is still cold and hard, continue to microwave for about 5 seconds at a time until the cream cheese is soft throughout. Just make sure not to microwave it too long or it will start to melt!

HOW LONG ARE CREAM CHEESE CHOCOLATE CHIP COOKIES GOOD FOR?

These chocolate chip cookies will be good for about 3-4 days if kept stored in an airtight container at room temperature.

LOVE CHOCOLATE CHIP COOKIES? SO DO WE! HERE ARE SOME OF OUR FAVORITE CHOCOLATE CHIP COOKIE RECIPES!

Cream Cheese Chocolate Chip Cookies are so soft, chewy and don’t require any eggs. One of my favorite chocolate chip cookie recipes!

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