chocolate cookies Archives - Family Cookie Recipes

CHOCOLATE SUGAR COOKIES

Nellie — Fri, 16 Jan 2026 02:37:13 +0000

Chocolate Sugar Cookies are soft, rich, and perfect for rolling out and cutting into festive shapes for any holiday. This easy chocolate sugar cookie recipe bakes up tender, holds its shape beautifully, and delivers a deep cocoa flavor that’s a fun twist on classic sugar cookies.

Making cut-out sugar cookies is a tradition in our house for just about every major holiday, and these chocolate sugar cookies have quickly become a favorite. The dough is easy to work with, rolls out smoothly, and keeps crisp edges while baking — making them ideal for decorating. Frost them with pink frosting and sprinkles for Valentine’s Day, or switch up the colors for Christmas, Halloween, or birthdays.

Recipe Highlights

Perfect for cut-out cookies: The dough rolls out easily and keeps its shape while baking.
Soft and tender texture: These cookies stay soft, not dry or crumbly.
Rich chocolate flavor: A delicious change from traditional vanilla sugar cookies.
Great for decorating: Frosting, food coloring, and sprinkles make them endlessly customizable.

Ingredients You’ll Need

Cookies

Eggs: Help bind the dough together so the cookies bake evenly and don’t crumble.
Vanilla extract: Adds warmth and depth to the chocolate flavor; vanilla bean paste works great too.
All-purpose flour: Creates structure while keeping the cookies tender.
Salt: Balances the sweetness and enhances the cocoa flavor.
Cocoa powder: Gives the cookies their rich chocolate taste and deep color.
Baking powder: Provides just enough lift so the cookies aren’t too dense.

Frosting

Food coloring & sprinkles: Optional, but highly encouraged for festive cookies.
Butter: Forms the creamy base of the frosting; real butter works best.
Cream cheese: Adds richness and keeps the frosting smooth and slightly tangy.
Powdered sugar: Sweetens and thickens the frosting for a spreadable consistency.
Milk: Adjusts the frosting texture to your preference.

Tips for Success

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

Cool completely before frosting: Warm cookies will melt the frosting.
Chill the dough: This step is key for clean edges and easy rolling.
Don’t overbake: Cookies should look just set — they’ll continue firming up as they cool.
Roll evenly: Consistent thickness ensures even baking and soft centers.

Storage Instructions

Store frosted or unfrosted cookies in an airtight container at room temperature for up to one week.

Chocolate Sugar Cookies Recipe

Chocolate Sugar Cookies are soft, rich and perfect for cutting out shapes and making holiday cookies. Easy chocolate sugar cookie recipe that is absolutely delicious!

Course Cookies

Cuisine American

Keyword Chocolate Sugar Cookies

Prep Time 10

Cook Time 8

Chill Time 3

Servings cookies

Calories 276kcal

Author Jessica & Nellie

Ingredients

1 ½ cups butter softened to room temperature
1 ½ cups sugar
2 eggs
1 tsp vanilla
3 ⅓ cups flour
½ tsp salt
¾ cup baking cocoa
2 tsp baking powder

Frosting:

½ cup butter softened to room temperature
4 oz. cream cheese softened to room temperature
3 ½ cups powdered sugar
3-5 Tbsp milk start with 3, add more if needed
food coloring

Instructions

Preheat oven to 375°.
Cream butter and sugar for at least 2-3 minutes. Add eggs and vanilla and beat well for another 2 minutes.
Add dry ingredients and mix just until combined. Chill the dough in the refrigerator for 3-4 hours.
Roll out on a floured surface and cut into shapes. I like soft and thick cookies so I roll out the dough to be about 5/8″-1/4″ thick.
Bake cookies on a cookie sheet for about 8-9 minutes. Cool for about 10 minutes on the cookie sheet and then place on a wire rack to cool completely.
To make the frosting, blend the frosting ingredients together until smooth. Frost cooled cookies and add sprinkles if desired.

Nutrition

FAQs

How do you keep sugar cookies soft?

Avoid overbaking and store the cookies in an airtight container after they’ve cooled. Baking them just until set helps keep the centers tender.

How long will decorated sugar cookies last?

Decorated cookies will stay fresh at room temperature for up to 7 days when stored properly.

Can I make the dough ahead of time?

Yes! The dough can be refrigerated for up to 2 days before rolling and baking.

More delicious sugar cookie recipes to try:

These Frosted Lemon Sugar Cookies are easy to make but are fancy enough to serve at a wedding, and the lemon flavor is perfect too!
If I don’t have cream cheese on hand for the recipe in this post, then my next choice is these Soft Sugar Cookies that are made with sour cream (or yogurt).
These Jello Sugar Cookies can be made with any flavor of Jello, so it’s easy to use whatever colors fit the current holiday or special occasion.
Don’t have time to shape and bake individual cookies? Make these Sugar Cookie Bars – they are soft and thick and so easy to make!

Chocolate Sugar Cookies are a rich, festive twist on classic cut-out cookies, making them perfect for holidays, special occasions, and decorating with kids.

The post CHOCOLATE SUGAR COOKIES appeared first on Family Cookie Recipes.

HOSTESS CUPCAKE COOKIES

Nellie — Thu, 15 Jun 2023 03:56:00 +0000

Hostess Cupcake Cookies are a fun twist on the classic chocolate cupcakes with cream filling and chocolate ganache. These cookies have all the flavors of the iconic snack cake, but in cookie form!

HOSTESS CUPCAKE COOKIES

You know those delicious chocolate snack cakes filled with rich frosting and topped with a white squiggle? These cookies taste just like them and they look similar too! The chocolate cookies are soft and chewy. A fluffy, marshmallow buttercream frosting is made to spread on top of the cookies and the next layer is a delightful chocolate ganache. Melt some white chocolate so that you can pipe the white squiggle on top!

MY FAVORITE COOKIE MAKING TIPS:

Three kitchen items make these cookies come together really fast. I actually use these items in nearly every cookie recipe I make, so they’re quite versatile. First, I line my cookie sheets with a piece of parchment paper. They’re sold in sizes that fit a 12×16 cookie sheet perfectly and enable to cookies to bake well without sticking- and no mess from spraying oil on the cookie sheets!
The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They’re easy to use and help you mix the ingredients uniformly. I also use the metal whisk attachment in this recipe to make the frosting. It whips it up super fast! Add this to your wish list because it’s one of my all-time used small appliances ever!
The third item is a cookie scoop! Years and years ago I used to use 2 spoons to measure and scrape cookie dough onto the pans. It wasn’t a perfect process and I often ended up with oblong cookies in various sizes. A friend of mine brought cookies to a party and I noticed each and every one of her cookies looked PERFECT. Her secret? A cookie scoop! They come in three sizes- 1/2 tablespoon, 1.5 tablespoon and 3 tablespoon scoops. I used the middle size- 1.5 tablespoon for these cookies. (Although when I’m serving a large crowd, I use the small cookie scoop. People love having a smaller cookie, especially at an event with several other desserts.)

HOW TO MAKE THE BEST COOKIES

Make sure that the butter is softened to room temperature, not melted.
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 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 over bake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

Hostess Cupcake Cookie Ingredients

Cookie Ingredients

1 cup of butter, softened
1 ½ cups sugar
2 teaspoons vanilla extract
2 eggs
2 ⅔ cups flour
½ cup baking cocoa
1 teaspoon baking soda
1 tablespoon water

Buttercream Frosting

¾ cup butter, softened
7 ounce jar marshmallow fluff
1 teaspoon vanilla extract
4 cups powdered sugar

Chocolate Ganache

6 ounces semisweet chocolate chips
2 tablespoons butter
1 tablespoon milk
1 tablespoon corn syrup

White Chocolate Drizzle

1 cup white melting chocolate

How to make Hostess Cupcake Cookies

Make the cookies

Preheat your oven to 350°.

In a large mixing bowl using an electric mixer combine the butter and sugar until light and fluffy (about 2-3 minutes).

Add the vanilla extract and eggs and mix for another 2-3 minutes.

Add the flour, cocoa, baking soda and water. Mix until just combined.

Scoop out 18 balls of the cookie dough, placing them 2 inches apart on a baking sheet that has been lined with parchment paper or a silicone baking sheet.

Bake for 12-15 minutes until the cookies are just cooked through.

Let the cookies cool for a few minutes on the cookie sheet and then transfer to a wire rack to cool completely.

Make the buttercream frosting

In a medium bowl using an electric mixer combine the softened butter with the marshmallow cream until combined.

Mix in the vanilla extract and the the powdered sugar 1 cup at a time, mixing until completely smooth.

Fill a piping bag or ziploc bag with the tip cut off. Pipe the marshmallow buttercream onto the center of the completely cooled cookies.

Place the cookies in the fridge while you prepare the ganache.

Make the ganache

In a microwave safe bowl combine the chocolate chips, butter, milk and corn syrup. Heat in 30 second intervals, stirring between each interval until the ganache is completely melted and smooth.

Spoon the ganache over the marshmallow buttercream.

White chocolate drizzle

In a small microwave safe bowl, melt the white chocolate in 30 second intervals, stirring between each interval until completely smooth. Be careful not to heat any more than necessary or the chocolate will seize.

Place the melted white chocolate into a small piping bag or ziploc bag with the tip cut off.

Pipe the classic squiggle on the top of the cookies.

Hostess Cupcake Cookies

Hostess Cupcake Cookies are a fun twist on the classic chocolate cupcakes with cream filling and chocolate ganache.

Course Cookies

Cuisine American

Keyword Hostess Cupcake Cookies

Prep Time 15

Cook Time 12

Servings cookies

Calories 566kcal

Author Jessica & Nellie

Ingredients

Cookie Ingredients

1 cup of butter softened
1 ½ cups sugar
2 teaspoons vanilla extract
2 eggs
2 ⅔ cups flour
½ cup baking cocoa
1 teaspoon baking soda
1 tablespoon water

Buttercream Frosting

¾ cup butter softened
7 ounce jar marshmallow fluff
1 teaspoon vanilla extract
4 cups powdered sugar

Chocolate Ganache

6 ounces semisweet chocolate chips
2 tablespoons butter
1 tablespoon milk
1 tablespoon corn syrup

White Chocolate Drizzle

1 cup white melting chocolate

Instructions

Preheat the oven to 350°.

Make the cookies

In a large mixing bowl using an electric mixer combine the butter and sugar until light and fluffy (about 2-3 minutes).
Add the vanilla extract and eggs and mix for another 2-3 minutes.
Add the flour, cocoa, baking soda and water. Mix until just combined.
Scoop out 18 balls of the cookie dough, placing them 2 inches apart on a baking sheet that has been lined with parchment paper or a silicone baking sheet.
Bake for 12-15 minutes until the cookies are just cooked through.
Let the cookies cool for a few minutes on the cookie sheet and then transfer to a wire rack to cool completely.

Make the buttercream frosting

In a medium bowl using an electric mixer combine the softened butter with the marshmallow cream until combined.
Mix in the vanilla extract and the the powdered sugar 1 cup at a time, mixing until completely smooth.
Fill a piping bag or ziploc bag with the tip cut off. Pipe the marshmallow buttercream onto the center of the completely cooled cookies.
Place the cookies in the fridge while you prepare the ganache.

Make the ganache

In a microwave safe bowl combine the chocolate chips, butter, milk and corn syrup. Heat in 30 second intervals, stirring between each interval until the ganache is completely melted and smooth.
Spoon the ganache over the marshmallow buttercream.

White chocolate drizzle

In a small microwave safe bowl, melt the white chocolate in 30 second intervals, stirring between each interval until completely smooth. Be careful not to heat any more than necessary or the chocolate will seize.
Place the melted white chocolate into a small piping bag or ziploc bag with the tip cut off.
Pipe the classic squiggle on the top of the cookies.

Nutrition

HOW DO YOU SOFTEN BUTTER?

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

Variations

There are many ways to customize Hostess Cupcake Cookies to suit your taste preferences or dietary restrictions. Here are a few ideas:

Gluten-Free Version

For a gluten-free version of Hostess Cupcake Cookies, substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that all other ingredients are also gluten-free.

Mint Chocolate Version

For a mint chocolate version of Hostess Cupcake Cookies, add 1 teaspoon of peppermint extract to the cookie dough. For the buttercream frosting, add a few drops of green food coloring and 1 teaspoon of peppermint extract. Use dark chocolate chips for the ganache, and skip the white chocolate drizzle.

Peanut Butter Version

For a peanut butter version of Hostess Cupcake Cookies, add 1/2 cup of creamy peanut butter to the cookie dough. For the buttercream frosting, add 1/2 cup of creamy peanut butter and a pinch of salt. Use milk chocolate chips for the ganache, and skip the white chocolate drizzle.

Raspberry Version

For a raspberry version of Hostess Cupcake Cookies, add 1/2 cup of raspberry jam to the cookie dough. For the buttercream frosting, add 1/2 cup of raspberry jam and a few drops of pink food coloring. Use white chocolate chips for the ganache, and skip the white chocolate drizzle.

MORE CHOCOLATE COOKIE RECIPES TO TRY:

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REESE’S CHOCOLATE PEANUT BUTTER COOKIES

Nellie — Mon, 23 Nov 2020 15:00:05 +0000

Reese’s Chocolate Peanut Butter Cookies are soft, chewy, and packed with peanut butter and chocolate, making them the ultimate cookie indulgence. Loaded with creamy peanut butter, cocoa, semi-sweet chocolate chips, and chopped Reese’s Peanut Butter Cups, they’re rich, flavorful, and impossible to resist. If you’re a chocolate and peanut butter fan, this recipe is going straight to the top of your list.

RECIPE HIGHLIGHTS

Perfect flavor combination: Peanut butter and chocolate are always a winning duo, and adding Reese’s Peanut Butter Cups takes it over the top.
Soft and chewy texture: With the right amount of flour and perfectly softened butter, these cookies bake up thick, soft, and chewy.
Quick and easy to make: The dough comes together in just minutes and bakes in under 10 minutes, making them a fast treat for any occasion.
Crowd-pleasing recipe: This is a cookie that everyone loves—great for parties, holidays, or a simple family dessert.
Bakery-style results at home: Simple tips like creaming butter and sugar properly and using parchment paper ensure professional-quality cookies from your own kitchen.

Ingredients in Reese’s Chocolate Peanut Butter Cookies

Butter: Provides richness and moisture, helping create a tender cookie texture.
Creamy peanut butter: Adds nutty flavor and creamy consistency, giving the cookies their signature peanut butter taste.
Sugar: Granulated sugar helps with sweetness and gives the cookies a light, crisp edge.
Brown sugar: Adds sweetness with a touch of molasses flavor and helps keep the cookies soft and chewy.
Eggs: Bind the dough together and add structure while also providing moisture.
Vanilla: Enhances the chocolate and peanut butter flavors with a warm, sweet note.
Flour: The base of the dough that provides structure and ensures the cookies hold their shape.
Cocoa powder: Adds rich chocolate flavor and deepens the color of the cookies.
Baking soda: Helps the cookies rise slightly and keeps them soft.
Semi-sweet chocolate chips: Bring extra bursts of chocolate flavor in every bite.
Chopped Reese’s Peanut Butter Cups: The star mix-in that combines peanut butter and chocolate in one irresistible bite.

Helpful Tips

Measure flour correctly: Too little flour makes the dough sticky; add a bit more if needed for easier handling. Always spoon and level the flour instead of scooping directly from the bag, which can compact it and cause the cookies to come out too dry.
Use softened, not melted butter: Melted butter will make cookies spread too thin and lose their chewy texture. Let the butter sit at room temperature until it’s soft enough to press a finger into but still holds its shape, which ensures the dough creams properly.
Take time to cream butter and sugar: Mixing for a full 2–3 minutes improves the texture and structure of the cookies. Creaming incorporates air into the dough, which gives the cookies a lighter feel while also enhancing the flavor and consistency.
Always preheat your oven: This ensures even baking and helps your cookies hold their shape. An oven thermometer can help confirm the proper temperature, since many ovens run hotter or cooler than the setting.
Use a cookie scoop: It makes shaping easier and ensures evenly sized cookies. Consistent sizing also helps the cookies bake at the same rate, so you don’t end up with some underdone and others overbaked.
Line pans properly: Parchment paper or silicone baking mats help cookies release easily and bake evenly. They also prevent excess browning on the bottoms, making cleanup much easier in the process.

Storage Instructions

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. If freezing, layer cookies between sheets of parchment paper to prevent sticking.

Reese’s Chocolate Peanut Butter Cookies Recipe

Reese's Chocolate Peanut Butter Cookies are full of chocolate, peanut butter and Reese's Peanut Butter Cups. Peanut butter cookie recipe that is soft, chewy and absolutely perfect!

Course Cookies

Cuisine American

Keyword Reese’s Chocolate Peanut Butter Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 177kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened
¾ cup creamy peanut butter
¾ cup sugar
¾ cup brown sugar
2 eggs
1 tsp vanilla
2 ⅓ cup flour
⅓ cup cocoa powder
1 tsp baking soda
1 cup semi-sweet chocolate chips
1 cup chopped Reese’s Peanut Butter Cups

Instructions

Preheat oven to 350°.
Beat together butter, peanut butter and the sugars for about 2-3 minutes. Add the eggs and vanilla and beat for another 1-2 minutes.
Add the flour, cocoa powder and baking soda and mix just until well combined.
Sir in the chocolate chips and chopped Reese’s. Use a cookie scoop to drop spoonfuls of cookie dough onto a prepared cookie sheet.
Bake for 8-10 minutes. Let cool on the cookie sheets for about 4-5 minutes and then place on wire racks to complete cooling.

Nutrition

FAQs

Can I use chunky peanut butter instead of creamy?
Yes, but it will change the texture slightly. Creamy peanut butter gives the cookies a smoother, softer bite, while chunky will add crunch.

Can I substitute other candy for Reese’s Peanut Butter Cups?
Absolutely! Try chopped Snickers, Milky Way, or even M&M’s for fun variations.

How do I keep the cookies soft after baking?
Store them in an airtight container with a slice of bread; the cookies will absorb the moisture from the bread and stay soft longer.

Can I make the dough ahead of time?
Yes! The dough can be refrigerated for up to 48 hours. Let it sit at room temperature for about 10 minutes before baking.

Do I need to chill the dough before baking?
Chilling isn’t required for this recipe, but if your kitchen is warm and the dough feels too soft, chilling for 20–30 minutes will help prevent excess spreading.

More Reese’s cookie recipes to try:

Loaded with chocolate chips, peanut butter chips, and Reese’s Pieces, Best Ever Reese’s Peanut Butter Cookies deliver the ultimate chocolate–peanut butter combo.
Soft and chewy with chunks of Reese’s Peanut Butter Cups, Reese’s Peanut Butter Pudding Cookies get their rich flavor from a vanilla pudding mix base.
A fun mashup of banana, chocolate, and peanut butter, Reese’s Peanut Butter Banana Cookies use banana pudding mix for soft, chewy cookies everyone loves.
Bite-sized and decadent, Reese’s Chocolate Cookie Cups feature a rich chocolate cookie filled with a mini Reese’s Peanut Butter Cup for the perfect treat.

These Reese’s Chocolate Peanut Butter Cookies combine everything you love about chocolate and peanut butter in one soft, chewy, decadent treat. Perfect for any occasion, they’re bound to become one of your go-to cookie recipes!

The post REESE’S CHOCOLATE PEANUT BUTTER COOKIES appeared first on Family Cookie Recipes.

CHOCOLATE CAKE MIX COOKIES

Jessica — Fri, 19 Jun 2020 22:25:47 +0000

Chocolate Cake Mix Cookies made with 5 ingredients in minutes! Soft, fudgy chocolate cookies made from cake mix loaded with chocolate chips and pecans. Perfect easy chocolate cake mix cookie recipe!

These chocolate cake mix cookie with chocolate chips are delicious! But what makes them even better is that there are just a few super easy steps to follow along with! Fast cookies that turn out perfectly every time is something I think we can all agree is awesome.

Cake mix cookies

I love making cookies with boxed cake mix. It not only helps to reduce the time in the kitchen, but it helps cookies to turn out perfectly soft & chewy. These chocolate cake mix cookies with butter are no different. They taste as awesome as they look and the nutty crunch from the chopped pecans just add to it all. While the nuts are optional, they add a special something so be sure to add them!

What brand of cake mix should I use?

You can use any brand of cake mix, whether that is a store brand, Duncan Hines, Betty Crocker or another store brand. All of them should work the same but I recommend picking one that you have tried before so you know you like it.

Can I use milk chocolate chips instead of semisweet?

Yes, you can. While semi sweet chocolate chips and milk chocolate chips both taste very different and will give the cookies a different flavor, you can choose milk chocolate if you wanted.

Chocolate Cake Mix Cookies Ingredients

Here’s what you’ll need to make these cookies:

-1 box 18.25 oz Chocolate Cake Mix

-2 eggs

-1/3 cup melted butter (or coconut oil)

-1 heaping cup of semi-sweet chocolate chips

-1/2 cup chopped pecans

How to Make Chocolate Cake Mix Cookies

Preheat your oven to 350 degrees F. Spray a cookie sheet with non-stick spray and set it aside.

Combine the cake mix and eggs in a medium mixing bowl. Add in the melted butter and mix well. The mixture will be thick.

Add in the chocolate chips and the walnuts then stir to combine. The cookie dough will be firm.

Use a small cookie scoop to measure out the dough and then place them on the cookie sheet. Bake for 8-10 minutes.

Once they’re done, remove them from the oven and then let them rest for another 3-5 minutes on the hot cookie sheet. Transfer to baking racks to cool completely.

Chocolate Cake Mix Cookies

Course Cookies, Dessert

Cuisine American

Keyword mint chocolate cake mix cookies

Prep Time 10

Cook Time 10

Servings

Calories 127kcal

Author Jessica & Nellie

Ingredients

1 box 18.25 oz Chocolate Cake Mix
2 eggs
1/3 cup melted butter (or coconut oil)
1 heaping cup of semi-sweet chocolate chips
1/2 cup chopped pecans

Instructions

Preheat oven to 350 degrees F. Spray a cookie sheet with non-stick spray.
Combine cake mix and eggs in a medium mixing bowl. Add melted butter. Mix well. Mixture will be thick.
Add in chocolate chips and walnuts and stir to combine. Cookie dough will be firm.
Use a small cookie scoop to measure out dough and place on the cookie sheet. Bake for 8-10 minutes. Once they’re 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.

Nutrition

Can I make these chocolate cake mix cookies dairy free?

If you use a dairy free boxed cake mix like Duncan Heins and a nondairy chocolate chip then yes! You would also need to substitute the butter for coconut oil as directed in the recipe card. The cookies will turn out awesome!

How long are chocolate cake mix cookies good for?

If you keep them stored at room temperature in an airtight container or Ziploc bag you can get them to last about a week before they start going stale.

Can I freeze chocolate cake mix cookies?

Absolutely! Keep your cookies in an airtight container in the freezer until you’re ready to eat them and you can get them to last up to 6 months that way! This gives you plenty of time to enjoy your treats!

More cake mix cookie recipes to try:

It’s been a long, long last few months so when our previously planned family vacation time came up, we opted to go on our trip… making a few changes of course. The highlight of our trip was hard to choose from, but I think the boat day on Lake Powell was the winner! It was SO AMAZING. If you’ve never been to Lake Powell, imagine the Grand Canyon on a smaller scale in the middle of a giant lake. That’s what it’s like! The lake is so huge it doesn’t feel crowded AT ALL and throughout the day we found ourselves all alone in the most incredible coves.

This cove was actually quite big. So big in fact we had a really fun time yelling all sorts of sounds to hear the distant echoes sound a few seconds later. We swam, jumped off rocks, saw fish, got some sun and just truly had a wonderful day.

These chocolate cake mix cookies are delicious and soft pillows of cookie goodness. You’re going to love them! Made with just 5 ingredients they come together in minutes, soooo easy! Chocolate Cake Mix Cookies made with 5 ingredients in minutes! Soft, fudgy chocolate cookies made from cake mix loaded with chocolate chips and pecans. Perfect easy chocolate cake mix cookie recipe!

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

DOUBLE CHOCOLATE CHIP COOKIES

Jessica — Tue, 19 May 2020 21:43:13 +0000

Double Chocolate Chip Cookies made with twice the chocolate for the ultimate chocolate chip cookie! Soft chewy cookies with fantastic chocolate flavor for those who LOVE chocolate!

These double chocolate chip cookies have melted chocolate right in the batter giving you a rich and gooey cookie you’re going to enjoy. Everyone loves a good cookie with a crisp edge and a soft melt-in-your-mouth center, right? I’m drooling just thinking about these chocolatey cookies!

Making the perfect chocolate cookie

I have trial and errored my way through hundreds of cookie recipes over the years trying to create the most perfect batch of cookies. Over that time I picked up a few tricks to make the cookies turn out amazing.

One of the biggest things is adding melted chocolate to the cookie batter. I do this with a few other cookie recipes too and it’s always a hit.

The other thing is the heavy cream. How many cookie recipes do you see asking for heavy cream instead of milk? There’s not that many out there and those without it are missing out. This thick liquid helps the cookies to remain soft and perfect while adding a great rich flavor to every bite.

What kind of chocolate chips can I use?

We recommend using semi-sweet chocolate chips because it gives a great sweet, chocolaty to counterbalance the rest of the cookie, but you can choose whichever ones you like best! White chocolate, milk chocolate or even dark chocolate all work great. Each one changes the appearance and flavor of the cookies though, so keep that in mind.

How many cookies can I make with this recipe?

This recipe can make between 2.5 and 3 dozen cookies depending on how big you make them. The larger you make the cookies the less you can make and the longer they will need to bake. Keep an eye on them while they’re baking to make sure that they don’t become over cooked.

Double Chocolate Chip Cookies Ingredients

Here’s what you’ll need to make these cookies:

-2 cups flour

-1 cup cocoa powder

-1 teaspoon baking soda

-¼ teaspoon salt

-½ cup butter

-½ cup heavy cream

-1 cup brown sugar

-1 cup sugar

-1 teaspoon vanilla

-2 eggs

-⅓ cup melted semisweet chocolate chips

-2 cups chocolate chips

How to Make Double Chocolate Chip Cookies

In a medium bowl whisk together the flour, cocoa powder, baking soda, and salt.

In a large bowl cream together the butter, heavy cream, both sugars, and the vanilla. You can use a hand mixer or a stand mixer to do this.

Add in the eggs one at a time.

Add in the melted chocolate last. (Be careful that your chocolate isn’t too hot, you don’t want to cook the eggs).

Add in ⅓ of the flour mixture into the creamed sugar mixture. Repeat until well combined. Stir in the chocolate chips.

Scoop the cookie dough onto a lined or greased cookie sheet.

Bake in the oven at 350 degrees F for 15-17 minutes.

Double Chocolate Chip Cookies

Double Chocolate Chip Cookies made with twice the chocolate for the ultimate chocolate chip cookie! Soft chewy cookies with fantastic chocolate flavor for those who LOVE chocolate!

Course Cookies

Cuisine American

Keyword Double Chocolate Chip Cookies

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 172kcal

Author Jessica & Nellie

Ingredients

2 cups flour
1 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 cup butter
1/2 cup heavy cream
1 cup brown sugar
1 cup sugar
1 tsp vanilla
2 eggs
1/3 cup melted semisweet chocolate chips
2 cups chocolate chips

Instructions

In a medium bowl whisk together flour, cocoa powder, baking soda and salt.
In a large bowl cream together butter, heavy cream, both sugars and vanilla with a hand mixer.
Add eggs one at a time.
Add melted chocolate last. (Be careful your chocolate is not too hot!)
Add ⅓ of flour mixture into creamed sugar mixture. Repeat until well combined.
Stir in the chocolate chips.
Scoop onto a lined or greased cookie sheet. Bake at 350 degrees F for 15-17 minutes.

Nutrition

Tips for Making Better Cookies

Spend a little extra time when you mix the peanut 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!

How long do double chocolate chip cookies last?

Around here, not long! Haha. But honestly, they can last up to a week or two at room temperature in an airtight container. The older they get the staler they become so it’s best to enjoy them while they’re fresh.

Can you freeze chocolate cookies?

Absolutely! If you want to make these cookies last as long as possible and taste fresh, freezing is a great option. Simply freeze the cookies flat on a baking sheet for about an hour before transferring to a Ziploc bag or an airtight freezer-friendly container. Then you can freeze them for up to 6 months.

To eat a cookie all you have to do is take it out of the freezer and let it thaw on the counter for a few minutes (about 15). Frozen cookies when individually wrapped are great for packing in the lunch bags!

Other Chocolate Cookies You’re Going to Love!

Mother’s Day recently came and went and I always find myself reflecting on the past. When you have 5 kids, you tend to have A LOT of memories of bringing babies into the world! I had some pretty incredible adventures along the way that make me just so dang grateful that I’m a mom. We didn’t have it easy, but I know SO MANY people had a much, much more difficult go of it all. So thankful for my experiences as a mother!

Here’s a cute newborn baby pic of my youngest daughter and 4th child. She was the only one we ended up doing these professional newborn photo shoots with. I kind of regret that, but I also remember the process and whew- it was stressful. They take hours because you are literally at the mercy of your newborn. Feeding them. Changing them SO MANY TIMES. Hello, no diaper! And yeah, they have to be only a handful of days old so you’ve just barely had a baby. It’s quite intense. But also amazing. I mean, look at her in all her 5-day-old glory!

Double Chocolate Chip Cookies are the rich and delicious cookie that everyone can enjoy. With soft and tender cookies like this, you’ll wish you had made a second batch. Double Chocolate Chip Cookies made with twice the chocolate for the ultimate chocolate chip cookie! Soft chewy cookies with fantastic chocolate flavor for those who LOVE chocolate!

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DOUBLE CHOCOLATE CHIP PUDDING COOKIES

Jessica — Mon, 26 Aug 2019 13:38:43 +0000

Double Chocolate Pudding Cookies made with chocolate pudding mix for soft, sweet cookies with incredible chocolate flavor! Best cookies for chocolate lovers for sure.

I love making pudding cookies because not only do they come together fast, but they have amazing flavor and they’re so soft! This chocolate version is heavenly. I love using half semi-sweet chocolate chips and half chocolate chunks (sold on the baking aisle.)

What are pudding cookies?

Pudding cookies are cookie recipes made with dry pudding mix as one of the ingredients. The pudding mix adds a lovely flavor and soft, pillowy texture to cookies, even after a few days!

How to make pudding cookies

To make these chocolate pudding cookies, you’ll first need to cream together the sugar and butter. I like to use a stand mixer, but it’s not required, of course! Add egg and milk.

Stir in the sour cream and pudding mix until smooth. Pour in the salt and baking soda, as well as the flour.

Mix well until dough is uniform looking. Add in chocolate chips and mix just until they’re combined.

Drop by rounded tablespoonfuls onto greased cookie sheet. This step is easiest if you use a cookie scoop! Bake at 375 for 10 minutes. Transfer to a cooling rack and enjoy warm!

Chocolate Pudding Cookie recipe ingredients

Here’s what you’ll need to make our Double Chocolate Pudding Cookies:

granulated sugar
1 stick softened butter
1 egg
milk
1 small box chocolate pudding mix
sour cream
salt
baking soda
all-purpose flour
semi-sweet chocolate chips
chocolate chunks, if desired (you can find these by the other chocolate chips on the baking aisle)

How do you soften butter?

I use the lowest defrost setting on my microwave and just let it run for 20 seconds.

Check the butter and see how soft it is by pressing it with a rubber scraper. If it is still not soft to the touch, meaning it doesn’t indent when you press into it, let it warm for another 5-10 seconds. Watch it closely! Butter softens very quickly.

How to make Chocolate Pudding Cookies

Cream together sugar and butter. Add egg and milk and stir again.
Add in the sour cream, pudding mix. Stir to combine. salt and soda. Add flour to butter mixture, mixing until smooth.
Mix in white chocolate chips and zest.
Drop by rounded tablespoonfuls onto greased cookie sheet.
Bake at 375 for 10 minutes. Transfer to a cooling rack and enjoy!

What if my cookie dough is too thick?

If you bake your first batch of cookies and they don’t spread a lot, instead staying in a lump, your cookie dough is too thick. I find the thickness of my dough varies day by day. The solution? Just add a bit more milk, starting with 2 TBSP and see how it goes. That’s why this recipe says “2-4 TBSP of milk.” Sometimes the dough is perfect with 2 tablespoons, other times it needs 4, or even 5 tablespoons. Just bake 3-4 cookies initially to see how they turn out, then adjust accordingly.

Chocolate Chip Pudding Cookies

Double Chocolate Pudding Cookies made with chocolate pudding mix for soft, sweet cookies with incredible chocolate flavor! Best cookies for chocolate lovers for sure.

Course Cookies, Dessert

Cuisine American

Keyword chocolate pudding cookies

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 172kcal

Author Jessica & Nellie

Ingredients

1 cup sugar
1/2 cup softened butter
1 egg
2-4 TBSP milk
1 box chocolate pudding mix 3.4 oz
1/3 cup sour cream
1/2 tsp. salt
1/2 tsp. baking soda
2 cups flour
2 cups semi-sweet chocolate chips

Instructions

Cream together sugar and butter. Add egg and milk and stir again.
Add in the sour cream and pudding mix. Stir to combine. pour in salt and baking soda. Add flour, mixing until smooth.
Mix in chocolate chips just until combined.
Drop by rounded tablespoonfuls onto greased cookie sheet.
Bake at 375 for 10 minutes. Transfer to a cooling rack and enjoy!

Nutrition

Can you freeze pudding cookies?

Yes, you can freeze pudding cookies in several ways. You can freeze the cookie dough in an airtight container. My favorite way to freeze cookie dough is to first scoop them into cookie balls, then line a cookie sheet with parchment paper and fill the sheet with the cookie dough balls. Place entire pan in the freezer. Once the dough is frozen, transfer them to a gallon size freezer bag. Dough will stay fresh for up to 2 months. And hello, you’ll enjoy fresh baked cookies as you want them!

You can also bake the cookies and then freeze them. I like to place them in an air-tight container first. I prefer baked cookies be enjoyed within 1 month after freezing.

Try out our other favorite PUDDING COOKIES:

I took this picture on a recent hike we went on as a family. I say hike, but really I mean nature walk. We’re a bunch of city folk for sure! We were all enjoying the birds and bugs and dirt up until we found a tick crawling on one of my sons. A TICK. I suddenly had enough of the great outdoors at that point and my Mom-brain went in full worry mode. I’d love to say I can control it, but I can’t. HA! Thankfully we all made it back to the van without any visitors hitching a ride. Whew!

Double Chocolate Pudding Cookies made with chocolate pudding mix for soft, sweet cookies with incredible chocolate flavor! Best cookies for chocolate lovers for sure.

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