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Lemon Oatmeal No Bake Cookies

Nellie — Wed, 15 Apr 2026 14:42:38 +0000

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!

How to add more Lemon Flavor

These cookies use a whole box of lemon instant pudding mix, but I’m all for adding even more lemon flavor! Here are some ideas:

Add ½ tsp lemon extract or lemon emulsion. Flavor tip: lemon emulsion tastes so much better than lemon extract, but it’s something you’ll need to order from online, rather than pick up in the grocery store.
Add 2-3 drops of lemon essential oil! I add this to my tea all the time so I keep it on hand. If you happen to have it in your pantry too, add a few drops to really add some zing!
Have a fresh lemon? Wash it well then grate some zest and add it to the mixture while cooking. Lemon zest adds some delightful fresh lemon flavor! I’d start with 1-2 teaspoons and go from there.
Lemon juice will increase that lemon flavor too! You can use fresh or bottled. BUT, if I were you, I’d add maybe 1 TBSP and taste the cookies and see how you like it. Surprisingly enough, adding lemon juice will add some tartness, but just about every other suggestion above will increase the actual lemon flavor more than just lemon juice.

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!

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

Servings 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

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 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.

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.

FUNFETTI SANDWICH COOKIES

Jessica — Mon, 23 Mar 2026 18:36:24 +0000

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

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.
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.
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.
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.

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

Cook Time 12

Total Time 27

Servings 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

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.

NO-BAKE SAMOAS COOKIES

Nellie — Wed, 11 Mar 2026 14:08:22 +0000

These No-Bake Samoas Cookies are an easy shortcut version of the classic Girl Scout favorite, made with fudge-striped cookies, caramel, toasted coconut, and a drizzle of chocolate. They’re simple to assemble and deliver that same irresistible combination of chewy caramel, coconut, and chocolate.

Recipe Highlights

Tastes like Girl Scout Samoas: These cookies recreate the classic caramel, coconut, and chocolate flavor combination everyone loves.
No complicated baking required: Instead of making cookies from scratch, you start with fudge-striped cookies for an easy shortcut.
Quick and simple dessert: Most of the work is just melting, mixing, and assembling.
Perfect for coconut lovers: Toasted coconut adds a rich flavor and chewy texture.
Great for parties or holidays: These cookies look impressive but are incredibly easy to make.
Fun to make with kids: The simple steps make this a great recipe for getting kids involved in the kitchen.

Ingredients

Fudge Striped Cookies: These act as the cookie base and provide the chocolate layer on the bottom, making them perfect for recreating the classic Samoa flavor.
Caramel baking bits: Melt easily and create the chewy caramel topping that holds the toasted coconut together.
Heavy cream: Helps the caramel melt smoothly and creates a soft, spreadable consistency.
Coconut flakes: Toasted coconut adds the signature chewy texture and nutty flavor.
Milk chocolate chips: Melted chocolate is drizzled over the cookies to finish them with the classic Samoa look.
Coconut oil: Helps the chocolate melt smoothly and gives it a glossy finish when it sets.

Tips for the Best Homemade Samoas Cookies

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

Toast the coconut carefully: Stir constantly while toasting so the coconut browns evenly and doesn’t burn.
Use parchment paper: This prevents the cookies from sticking while the caramel and chocolate set.
Work while the caramel is warm: The caramel coconut mixture spreads much easier before it cools.
Drizzle chocolate neatly: Using a piping bag or zip-top bag makes it easier to get the classic Samoa drizzle.
Add extra coconut if desired: If you love coconut, you can mix in a little extra for a thicker topping.
Let the chocolate fully set: Allow the cookies to rest until the chocolate hardens so the topping stays in place.

Storage Instructions

Store the cookies in an airtight container at room temperature for up to 5 days. You can also refrigerate them if your kitchen is warm, which helps the caramel and chocolate stay firm.

No-Bake Samoas Cookies Recipe

No-Bake Samoas Cookies with fudge-striped cookies, caramel, toasted coconut, and chocolate drizzle. An easy copycat Girl Scout favorite.

Course Cookies, Dessert

Cuisine American

Keyword No-Bake Samoas Cookies

Prep Time 30

Servings cookies

Calories 192kcal

Author Jessica & Nellie

Ingredients

24 fudge-striped cookies
11 oz. caramel baking bits
3 tablespoons heavy cream
2 cups coconut flakes
1 cup milk chocolate chips
½ teaspoon coconut oil

Instructions

Toast the coconut: Add the coconut flakes to a skillet over medium heat and cook for 5 to 7 minutes, stirring constantly, until the coconut is evenly toasted and golden. Remove from heat and allow it to cool.
Melt the caramel: Place the caramel baking bits and heavy cream in a microwave-safe bowl. Microwave in one-minute intervals, stirring each time, until the caramel is completely melted and smooth.
Combine caramel and coconut: Stir the toasted coconut into the melted caramel until everything is evenly coated.
Assemble the cookies: Spoon the caramel coconut mixture onto the top of each fudge-striped cookie and gently spread it across the surface. Place the cookies on a parchment-lined baking sheet.
Melt the chocolate: Add the chocolate chips and coconut oil to a microwave-safe bowl and microwave in one-minute intervals, stirring between each, until the chocolate is smooth and fully melted.
Drizzle the chocolate: Transfer the melted chocolate to a piping bag or zip-top bag with the tip cut off and drizzle it over each cookie.
Let the cookies set: Allow the chocolate to harden before serving.

Nutrition

Frequently Asked Questions

Can I use store-brand caramel bits?
Yes. Any brand of caramel baking bits will work as long as they melt smoothly with the cream.

Can I melt the caramel on the stovetop instead?
Yes. You can melt the caramel bits and cream in a small saucepan over low heat, stirring constantly until smooth.

Do I have to toast the coconut?
Toasting the coconut adds much more flavor and texture, but if you prefer, you can use it without toasting.

How do I drizzle the chocolate without a piping bag?
You can place the melted chocolate in a zip-top bag and snip a very small corner to create a simple piping bag.

Can I make these ahead of time?
Yes. These cookies hold up well and can be made a day or two in advance.

More Girl Scout cookie recipes to try:

Tagalong Cookie Bars feature a buttery shortbread cookie crust topped with a creamy peanut butter layer and finished with chocolate, creating an easy dessert that tastes just like the classic Girl Scout cookie.
Made with a tender shortbread base, gooey caramel-coconut topping, and a drizzle of chocolate, Copycat Samoas Cookies taste just like the beloved Girl Scout treat you can make any time of year.
With homemade chocolate cookies dipped in a mint fudge glaze, Copycat Thin Mints Cookies are an easy chocolate mint cookie recipe that might taste even better than the original.

These No-Bake Samoas Cookies are an easy way to recreate the classic Girl Scout cookie flavor at home with just a few simple ingredients.

The post NO-BAKE SAMOAS COOKIES appeared first on Family Cookie Recipes.

VALENTINE’S KITCHEN SINK COOKIES

Nellie — Wed, 11 Feb 2026 16:03:34 +0000

These Valentine’s Kitchen Sink Cookies are packed with chocolate, pretzels, and festive Valentine’s mix-ins for a soft, chewy cookie with just the right amount of crunch. They’re quick to make, bake in minutes, and are perfect for sharing, gifting, or keeping on the counter for easy snacking.

Recipe Highlights

One dough, everything good: Chocolate chips, M&M’s, sprinkles, and pretzels are all mixed into one easy dough, so every cookie has a little bit of everything in each bite.
Soft centers with crisp edges: Melted butter creates a chewy center while the edges bake up lightly golden without the need for chilling the dough.
Perfect for Valentine’s Day: The Valentine’s M&M’s and sprinkles add just enough color to make these cookies feel festive without extra decorating.
Totally customizable: You can easily swap in different chocolates, candies, or salty add-ins depending on what you have on hand or who you’re baking for.

Ingredients You’ll Need

Salted butter: Melted to create a rich, chewy cookie base with minimal effort while adding just enough salt to balance the sweetness.
Light brown sugar: Adds moisture and a subtle caramel depth that keeps the cookies soft and tender even after they cool.
Granulated sugar: Helps the cookies spread properly and creates lightly crisp edges that contrast with the chewy centers.
Eggs: Bind the dough together and provide structure, giving the cookies a soft but sturdy texture.
Vanilla bean paste or vanilla extract: Adds warm, aromatic flavor that enhances the chocolate and balances the sweetness.
All-purpose flour: Forms the base of the dough, providing structure without making the cookies dense or cakey.
Baking soda: Encourages gentle spread and even baking, resulting in soft centers and set edges.
Valentine’s M&M’s: Add festive color, crunch, and extra chocolate in every bite.
Valentine’s sprinkles: Bring a pop of color and texture, making the cookies feel special and seasonal.
Milk chocolate chips: Melt into pockets of chocolate throughout the cookies for rich, classic flavor.
Pretzels, broken into pieces: Add salty crunch that balances the sweetness and gives these cookies their “kitchen sink” character.

Baker’s Tips & Variations

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

Don’t overbake: These cookies set up as they cool—pull them when the edges are golden but the centers still look soft.
Press toppings on top: Adding pretzels after scooping keeps them visible and crunchy.
Mix-in swaps: White chocolate chips, peanut butter chips, or chopped candy bars all work beautifully.
Storage: Keep cookies in an airtight container at room temperature for several days, if they last that long.

How to Store Kitchen Sink Cookies

Store baked cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container and replace it as needed. For longer storage, freeze baked cookies in a freezer-safe container for up to 3 months and thaw at room temperature before serving.

Valentine’s Kitchen Sink Cookies Recipe

Valentine’s Kitchen Sink Cookies are soft, chewy cookies loaded with chocolate chips, pretzels, M&M’s, and sprinkles — an easy Valentine’s Day dessert!

Course Cookies

Cuisine American

Keyword Valentine’s Kitchen Sink Cookies

Prep Time 15

Cook Time 10

Servings cookies

Calories 240kcal

Author Jessica & Nellie

Ingredients

1 cup salted butter
¾ cup light brown sugar packed
½ granulated white sugar
2 eggs
1 teaspoon vanilla bean paste can also substitute vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
¾ cup Valentine’s M&M’s
¼ cup Valentine’s sprinkles
1 cup milk chocolate chips
1 cup pretzels broken into pieces

Instructions

Preheat the oven to 350°F.
Place the butter in a microwave-safe bowl and heat it in the microwave for about 1 minute, or until fully melted. Be sure to cover the bowl with a paper towel to prevent splatter.
Add the melted butter, brown sugar, white sugar, eggs, and vanilla bean paste to a large mixing bowl and beat with an electric mixer until well combined and slightly fluffy.
Add the flour and baking soda to the mixing bowl and mix until fully combined.
Add the M&M’s, sprinkles, chocolate chips, and about ¾ cup of the pretzels to the mixing bowl and mix until fully incorporated.
Using a 3 tablespoon-size cookie scoop, scoop out balls of dough and place them, evenly spaced, on a baking sheet lined with parchment paper.
Press a few of the remaining pretzel pieces on each cookie.
Bake the cookies in the preheated oven for 10 minutes or until the bottoms are golden brown.
Remove the cookies from the oven and allow them to rest on the baking sheet for about 5 minutes before transferring them to a wire cooling rack to cool.
Store any leftover cookies in an airtight container for up to 5 days.

Nutrition

FAQs

Can I freeze the cookie dough?
Yes. Scoop the dough into portions, freeze until solid, then store in a freezer-safe bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.

Do I need to chill the dough?
No. Using melted butter means the dough is ready to bake right away, which keeps this recipe fast and easy.

Can I swap the mix-ins?
Absolutely. You can replace the Valentine’s M&M’s and sprinkles with seasonal candies, or use different chocolate chips, nuts, or salty snacks.

Why are my cookies too soft or too flat?
Overmixing or overbaking can affect texture. Mix just until combined and remove the cookies when the edges are set but the centers still look soft.

More Valentine’s Day cookie recipes to try:

Valentine’s Sugar Cookies are soft, thick sugar cookies that hold their shape when baked and turn out moist, perfectly sweet, and reliably delicious every time.
With buttery dough baked with sprinkles and filled with pink and red chocolate, Valentine’s Thumbprint Cookies are a festive and eye-catching treat for the holiday.
Made with a box of cake mix and just four ingredients, Red Velvet Valentine’s Cake Mix Cookies are an easy way to bake rich, sweet Valentine’s cookies with minimal effort.
Soft and sweet with a festive finish, Valentine’s Cake Mix Cookies use white cake mix, egg whites, and coconut oil, then are topped with icing and sprinkles for an easy holiday dessert.
Dipped in chocolate and topped with Valentine’s sprinkles, Valentine Heart Cookies are classic buttery shortbread cookies that are simple to make and always a crowd favorite.

These Valentine’s Kitchen Sink Cookies are an easy, soft, and chewy cookie recipe packed with chocolate, pretzels, and festive Valentine’s mix-ins that everyone loves.

The post VALENTINE’S KITCHEN SINK 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.

CHOCOLATE CARAMEL PECAN COOKIES

Nellie — Wed, 17 Dec 2025 14:34:44 +0000

These Chocolate Caramel Pecan Cookies are rich, chewy, and stuffed with a melty Rolo center that stays soft long after they cool. The dough is loaded with cocoa, brown sugar, and pecans for incredible texture and flavor, and it bakes up beautifully, crackled on top, with the perfect surprise inside. If you need a fun holiday cookie or a treat that never lasts past day one, these will absolutely do it.

Recipe Highlights

Soft chocolate cookie + molten caramel center: Every bite gives you rich cocoa flavor on the outside and a warm, gooey Rolo hiding in the middle — the perfect texture combo.
Simple pantry ingredients: You probably have almost everything on hand already, and the dough comes together fast with zero chilling required.
Perfect for gifting: These cookies hold their shape, look impressive on a holiday plate, and stay soft for days, making them ideal for sharing.
A little crunch from pecans: Mixing pecans into the dough and rolling the tops adds a buttery crunch that balances the caramel sweetness.
Quick bake time: They bake in just 7–10 minutes, so you can turn out several dozen in a short time — great for parties or cookie exchanges.

Ingredients in Chocolate Caramel Pecan Cookies

Butter: Softened butter creates a smooth, creamy base and helps these cookies stay soft.
Granulated sugar: Sweetens the dough and helps the tops crack beautifully.
Brown sugar: Adds moisture and a deeper caramel-molasses flavor to the cookies.
Eggs: Bind the dough and provide structure, so the cookies don’t spread too much.
Vanilla extract: Rounds out the chocolate flavor.
All-purpose flour: Provides structure without making the cookies dry.
Baking cocoa: Gives the cookies their rich chocolate flavor.
Baking soda: Helps the cookies rise and crack slightly on top.
Pecans: Mixed into the dough and used as a crunchy topping.
Rolo candies: The star of the show—these melt into the most perfect caramel center.
Additional sugar: Mixed with pecans for rolling the cookies before baking.

Recipe Tips & Variations

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

Use soft butter: This helps the dough come together smoothly and prevents the cookies from spreading too much.
Dry dough is okay: Cocoa-based doughs can feel thick, so keep folding until everything incorporates.
Seal the Rolos tightly: Any cracks in the dough may cause caramel to leak out during baking.
Swap the nuts: Walnuts, almonds, or even shredded coconut work if pecans aren’t your thing.
Try different centers: Mini peanut butter cups or chocolate truffles are delicious alternatives.

Storage Suggestions

Store the cookies in an airtight container at room temperature for 3–4 days.
To keep the caramel soft, place a slice of bread or a marshmallow in the container—this keeps everything moist.
These cookies also freeze well for up to 2 months; thaw at room temperature before serving.

Chocolate Caramel Pecan Cookies Recipe

Rich chocolate cookies stuffed with gooey caramel and pecans! These easy Chocolate Caramel Pecan Cookies bake soft, chewy, and totally irresistible.

Course Cookies

Cuisine American

Keyword Chocolate Caramel Cookies

Prep Time 20

Cook Time 10

Servings cookies

Calories 149kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened
1 cup sugar plus 1 tablespoon, divided
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
¾ cup baking cocoa
1 teaspoon baking soda
1 cup chopped pecans divided
13 oz package of Rolos

Instructions

Preheat oven to 375°.
Make the cookie dough: Beat the softened butter with 1 cup of sugar and the brown sugar until creamy and well combined. Add the eggs and vanilla and mix again. In a separate bowl, whisk together the flour, cocoa, and baking soda, then gradually add to the butter mixture until just combined. Stir in ½ cup of the chopped pecans.
Wrap the Rolos: Scoop the dough by tablespoonfuls and wrap each piece around a single Rolo candy, sealing completely.
Roll in pecans: In a small bowl, stir together the remaining ½ cup pecans with 1 tablespoon of sugar. Dip the top half of each dough ball into the mixture.
Bake: Place cookies nut-side up on an ungreased baking sheet. Bake for 7–10 minutes, or until cracked on top. Cool for 3 minutes on the sheet, then transfer to a wire rack.

Nutrition

Serving Suggestions

These cookies are amazing warm, when the caramel is super gooey, but they’re just as good at room temperature. Stack on a holiday cookie platter, pair with hot cocoa, or wrap a few in cellophane bags for neighbors and friends.

FAQs

Can I use a different caramel candy instead of Rolos?
Yes — any soft caramel candy works well. Just avoid hard caramels since they will not melt into that gooey center.

Do I need to chill the dough before shaping?
Not always. The dough handles well as-is, but if it gets warm or sticky, chill it for 10–15 minutes to make wrapping the Rolos easier.

Will the caramel leak out while baking?
It shouldn’t if the Rolos are fully sealed inside the dough. If you see caramel poking out, just pinch the dough closed again before baking.

Can I leave out the pecans?
Of course — the cookies bake beautifully without them. You can replace them with coarse sugar for crunch or roll the dough balls plain.

Can I freeze the dough?
Yes! Wrap the Rolos, freeze the dough balls until firm, then store in a freezer bag. Bake from frozen, adding 1–2 minutes if needed for perfect Chocolate Caramel Cookies.

More delicious chocolate caramel cookie recipes to try:

Chocolate Caramel Linzer Cookies pair a thin, buttery cocoa dough with a sweet, chewy caramel filling to create an elegant, cut-out sandwich cookie.
Rolled in powdered sugar and baked soft and fudgy, Caramel Stuffed Chocolate Crinkle Cookies deliver a decadent mix of rich chocolate and gooey caramel.
Caramel Brownie Cookies start with a brownie mix and are stuffed with soft caramels, creating an indulgent chocolate cookie that’s incredible with a hint of salt.
Filled with smooth caramel and finished with a chocolate drizzle, Caramel Brownie Thumbprint Cookies taste like rich brownies topped with creamy caramel.
Stuffed with caramel and pecans, Chocolate Turtle Cookies bake into ultra-decadent, double-chocolate treats everyone loves.

Whether you bake them for holidays, parties, or weeknight treats, these Chocolate Caramel Pecan Cookies deliver rich chocolate flavor and gooey caramel in every bite.

The post CHOCOLATE CARAMEL PECAN COOKIES appeared first on Family Cookie Recipes.

CHOCOLATE PECAN CRINKLE COOKIES

Jessica — Mon, 20 Oct 2025 19:39:06 +0000

Chocolate Pecan Crinkle Cookies made easy with a cake mix, baked & topped with a luscious chocolate glaze & a pecan. A wonderful blend of fudgy texture and nutty crunch, perfect for the holiday season!

If you’re looking for a simple yet delicious cookie recipe, chocolate pecan cookies are a great choice! Using a box of chocolate cake mix, a bit of vegetable oil, and eggs, you can whip up soft, moist cookies. Rolling the dough in powdered sugar is what gives them their signature crinkle finish. Make cake mix cookies extra special by adding a chocolate glaze on top!

Ingredients for Chocolate Crinkle Cookies

Cake mix: You will need one 15.25-oz box of chocolate fudge cake mix. If your cake mix is less than 15.25 oz, stir in 2 TBSP flour to the batter.

Oil: Add vegetable oil to give the cookies the necessary fats to stay moist as they bake.

Eggs: Bind the ingredients together by using two eggs.

Powder sugar: Roll the cookie dough balls in a powdered sugar to create the crinkle affect.

Chocolate Glaze

Chocolate chips: For a rich cookie icing, use semi-sweet chocolate chips.

Heavy cream: You need ⅓ cup of heavy cream for the topping.

Butter: Adding butter gives the glaze a great shine.

Pecans: Use pecan halves to top each cookie with after the glaze is added.

Tips for Making Pecan Chocolate Crinkle Cookies

Full recipe directions are below, but here are a few tips for baking these cookies!

Perfect Crinkles: Use a tablespoon or cookie scoop to form even-sized balls. Then roll each ball generously in powdered sugar, this creates the sweet cookie coating and signature look!
Prevent Flat or Dry Cookies. Be sure to not overmix the batter; this can make cookies dense or tough. Adding a bit of extra flour helps keep cookies from spreading too much as well.
Creative Variations: If you want to change up the glaze, try using dark chocolate chips for for a deeper flavor. Alternatively, chopped walnuts or sliced almonds can be used as well.

How long are these cake mix cookies good for?

If you have left over chocolate cookies (highly unlikely once you taste them), they will stay fresh for up to 5 days if stored in an airtight container at room temperature.

For longer storage, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Chocolate Pecan Crinkle Cookie Recipe

Chocolate Pecan Crinkle Cookies made easy with a cake mix, baked & topped with a luscious chocolate glaze and a pecan. A perfect blend of fudgy texture and nutty crunch, perfect for the holiday season!

Course Cookies, Cookies, Dessert

Cuisine American

Keyword Chocolate Pecan Crinkle Cookies

Prep Time 15

Cook Time 8

Total Time 23

Servings cookies

Calories 84kcal

Author Jessica & Nellie

Ingredients

15.25 oz chocolate fudge cake mix
½ cup vegetable oil
2 eggs
½ cup powdered sugar

Chocolate Glaze

½ cup semi-sweet chocolate chips
⅓ cup heavy cream
½ TBSP butter
38 pecan halves

Instructions

Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicon mats, set them aside. In a small bowl measure out the powder sugar and then set it aside for later use.
In a large bowl, mix the dry cake mix, oil, and eggs together until well combined.
Scoop the dough into 1 TBSP portions using a small cookie scoop and roll the dough into balls. Then roll each dough ball in the bowl of powdered sugar, coating them well.
Place the cookies into the preheated oven and bake for 7-9 minutes. Immediately remove the cookies from the baking sheets and let them cool completely on wire racks.
In a microwave safe bowl, heat the heavy cream and butter for 2 minutes. Add the chocolate chips and microwave for 30 additional seconds. Let the mixture sit, then whisk gently until smooth. Let the chocolate glaze cool for about 5 minutes.
Spoon a dollop of glaze onto each cookie. Top with a pecan half and let them cool to set. Serve and enjoy!

Notes

These chocolate 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

What is the expected texture of cake mix cookies?

Cake mix cookies typically have a soft and chewy texture. The addition of eggs and oil contributes to moisture, while the powdered sugar helps create a slightly crisp outer layer.

Are there any variations for crinkle cookies using different types of cake mixes?

Yes, different cake mixes can be used to create variations of crinkle cookies. Red velvet, vanilla, or even lemon cake mixes can be substituted to achieve unique flavors while maintaining a similar texture.

What other frosting pairs well with these chocolate cookies?

Cream cheese frosting, vanilla buttercream, or a glossy ganache complement chocolate pecan crinkle cookies. Each offers a different taste profile that can enhance the rich chocolate flavor.

Do I have to add the chocolate icing to these cookies?

Adding chocolate icing is not mandatory. The cookies can be enjoyed without icing, especially if one prefers a less sweet treat, or with simple dustings of powdered sugar for a lighter option.

For more incredibly cake mix cookies, try these recipes:

Try these Chocolate Stuffed Cake Mix Cookies made easily with minimal ingredients. These delicious treats come together quickly and disappear just as fast!
For soft, sweet, pink cookies try this recipe for Strawberry Cake Mix Cookies. A lovely dessert for Valentine’s Day or any occasion to celebrate all things PINK!
When your chocolate craving strikes, make a batch of our Fudge Walnut Cake Mix Cookies. They are so delicious!
Chocolate and mint flavor go together so well, my point is made with these Mint Chocolate Cake Mix Cookies.
Give this recipe for Chocolate Peanut Butter Cake Mix Cookies a try and you’ll see just how amazing they are. The combination of chocolate and peanut butter is heavenly.
These Cake Mix Rolo Cookies are simple to make and the gooey caramel centers are absolutely decadent!

Chocolate Pecan Crinkle Cookies are made easily using a boxed cake mix and other basic ingredients, to result in a delicious and decadent treat. These cake mix cookies are perfect for sharing with family and friends during the holiday season.

The post CHOCOLATE PECAN CRINKLE COOKIES appeared first on Family Cookie Recipes.

PEANUT BUTTER MAPLE COOKIES

Jessica — Mon, 13 Oct 2025 19:09:27 +0000

Peanut Butter Maple Cookies are chewy, buttery cookies made with brown sugar, oats, maple syrup & peanut butter chips!

If you’re looking to bake delicious peanut butter & oatmeal cookies, knowing the right ingredients is key. Our recipe combines butter, peanut butter, sugars, and a touch of maple syrup & extract to create a rich, sweet base. This balance gives the cookies both creaminess and a unique maple flavor. YUM!

Highlights of this cookie recipe

Perfect for peanut butter lovers! The extra flavor peanut butter chips add to each bite complement the dough perfectly. The chips melt slightly, offering delightful pockets of gooey, nutty goodness.
Hello, maple! The unique flavor addition of maple syrup and maple extract gives your cookies a subtle sweetness and a hint of warmth. This adds depth without overpowering the classic peanut butter base.
Adding oats creates an amazing texture! You’ll get a soft cookie with a slight chewiness that balances well with the smooth peanut butter.

Oatmeal Peanut Butter Cookie Ingredients

Fats: For this recipe you need 1 cup of softened butter and ½ cup of peanut butter.

Sugars: Using both granulated sugar and brown sugar creates soft, flavorful cookies.

Eggs: Bind ingredients by adding 2 eggs to the dough.

Maple syrup: The unique, sweet taste is achieved with maple syrup.

Extracts: Add vanilla extract and maple extract for more incredible flavor.

Flour: The structural base of these cookies is 2 cups of all-purpose flour.

Oats: For great chewy texture, add some quick-cooking oats to the mixture.

Leavening agents: Help the cookies rise as they bake by adding baking powder and baking soda.

Salt: Balance the sweetness with 1 tsp of salt.

Peanut butter chips: Add extra deliciousness with 10-oz of peanut butter chips.

Tips & Tricks for Making Maple Peanut Butter Cookies

Best peanut butter for baking: Using traditional-processed peanut butter (think Jif, Skippy, etc.) instead of natural peanut butter, results in the best cookie texture.
Cream the butter, peanut butter and sugars: This is not a step you will want to skip! It helps create a tender texture by incorporating air, which improves the cookie’s rise and chewiness.
Use a cookie scoop: Using a cookie scoop gives you uniform cookie sizes. This promotes even baking and makes your batch look more consistent. Plus, it saves time and keeps your hands clean!

How long are these cookies good for & how do you store them?

Your Maple Peanut Butter Cookies will stay fresh for about 3 to 5 days when stored at room temperature. Keep them in an airtight container to maintain softness and flavor. If you want to keep them longer, you can store the cookies in the fridge for up to 2 weeks. Make sure to seal them well to prevent the cookies from drying out.

You can also freeze these cookies. Place them in a freezer-safe container or resealable bag, separating layers with parchment paper. Frozen cookies last about 2 to 3 months. When ready to eat, thaw them at room temperature for 30 to 60 minutes.

Peanut Butter Maple Cookies Recipe

Peanut Butter Maple Cookies are chewy, buttery cookies made with brown sugar, oats, maple syrup & peanut butter chips!

Course Cookies, Dessert

Cuisine American

Keyword Peanut Butter Maple Cookies

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 89kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened
½ cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 TBSP maple syrup
2 tsp vanilla extract
1 tsp maple extract
2 cups all-purpose flour
¾ cup quick-cooking oats
1 ½ tsp baking powder
1 tsp baking soda
1 tsp salt
10 oz peanut butter chips

Instructions

Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
In a mixing bowl, cream the butter, peanut butter and both sugars until light & fluffy, for about 3 minutes.
Then add the eggs, one at a time, beating well after each addition. Beat in the syrup and vanilla & maple extracts.
In a separate bowl whisk the flour, oats, baking powder, baking soda and salt; add the dry ingredients to the creamed butter mixture and mix well. Stir in the peanut butter chips.
Drop the dough by heaping tablespoonfuls 2-inches apart onto the prepared baking sheets. Bake for 11-12 minutes or until golden brown. Cool for 1 minute before transferring to wire racks. Enjoy!

Notes

Your cookies will stay fresh for about 3-5 days when stored at room temperature, in an airtight container.

Store unbaked cookie dough balls in an airtight container in the freezer for up to 2 months. Baked cookies can be stored in an airtight container in the freezer for up to 1 month.

Nutrition

What is the best way to soften butter?

When you want softened or room temperature butter (65 degrees F) and don’t have any on hand, follow these simple tips for warming it up quickly without overheating and melting the butter. Softened butter is needed to incorporate with the dough for a seamless smooth consistency so getting your butter to the proper temp is important.

Here are some ways to warm up your cold stick of butter:

Let it sit on the counter for 1 hour prior to making your cookie recipe.
Slice the butter into tablespoon sized pieces and place into a warmed glass for 10-15 minutes. A glass right out of the dishwasher or a measuring glass warmed with water in the microwave (before disposing of the water) are both great options.
Warm a small clean kitchen towel and wrap your sticks of butter (in the wrappers) for a few minutes.
I like to use a warmed tall drinking glass and place the wrapped sticks of butter in the cup before turning it over on the counter for several minutes.

Can I substitute maple syrup with another sweetener?

Yes, you can replace maple syrup with honey or agave nectar. Use the same amount, but expect a slight change in flavor and moisture.

Are peanut butter chips necessary, or can I omit them?

You can omit peanut butter chips if you prefer. They add extra flavor and texture but aren’t essential to the cookie’s structure.

For more amazing peanut butter cookies, try these recipes:

On those hot days you are craving a cookie, but don’t want to heat up the house. This Peanut Butter No Bake Cookies is the perfect choice!
Chocolate and peanut butter were made for each other in my opinion. This recipe for chocolate peanut butter cake mix cookies is a perfect example.
Try this super easy recipe for Cake Mix Peanut Butter Cookies, they are simply delicious!
These Peanut Butter Chocolate Chip Cookies and Chocolate Peanut Butter Swirl Cookies are wonderful cookies loaded with flavor!
For a simple and traditional treat, make a batch of these Easy Peanut Butter Cookies.
A late night dessert is possible with our Peanut Butter Cookie In A Mug Recipe. It comes together quickly and is sure to satisfy your craving!

Peanut Butter Maple Cookies combine butter, peanut butter, sugars, a touch of maple syrup & peanut butter chips! A delightful dessert that everyone is sure to enjoy!

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