Cookies Archives - mom makes dinner

Peppermint Sugar Cookies

Kelley — Sun, 20 Nov 2022 15:49:48 +0000

If you are looking for a fun cookie recipe to try this holiday season, these peppermint sugar cookies are it! They are made with a cake mix which gives you a soft and chewy cookie base. Then we add a delicious peppermint frosting for a festive and easy cookie!

We love holiday baking! My kids love being in the kitchen with me in general so when it’s time to bake something sweet, they are all about it! During the holidays we love making peanut butter blossoms, cinnamon sugar pecans, fudge and so many other classic holiday treats.

What are peppermint sugar cookies?

These cookies are a basic sugar cookie with a peppermint frosting topping. The best part of these cookies is that they use a cake mix! Yes! Sugar cake mix cookies! They are perfect for little hands that like to help in the kitchen. You only need 4 ingredients for the cookies and 6 for the peppermint frosting.

Peppermint sugar cookie ingredients

To make these cookies you will need:

vanilla cake mix
baking soda
butter
eggs
powdered sugar
vanilla extract
peppermint extract
crushed peppermint stick

Vanilla cake mix – You can use your favorite boxed cake mix for this recipe. Any one from the baking aisle will work.

Baking soda – This will help make the cookies fluffy. Make sure to check if your baking soda is fresh before adding it in.

Butter – You can use salted or unsalted butter for these cookies. If you use salted butter, leave out the salt in the frosting.

Crushed peppermint – You can crush candy canes or you can by pre-crushed peppermint candies in the baking aisle.

How to make peppermint sugar cookies with a cake mix

Once you have gathered all your ingredients you will also need to grab – mixing bowls, measuring cups and spoons, hand mixer, baking sheets, spatula and a cookie scoop.

Step 1 Preheat the oven and prepare your baking sheet.

Step 2 Mix together the cake mix and baking soda in a mixing bowl. Add in the butter and eggs and using your hand mixer, mix until smooth.

Step 3 Scoop out the cookie dough using your cookie scoop onto the prepared baking sheet.

Step 4 Bake the cookies for 8-10 minutes. The cookies will be done once the tops are set.

Step 5 Beat the sugar in another mixing bowl until soft and fluffy. Add in the powdered sugar and extracts. Beat until thick and fluffy. Remember – if you used salted butter, omit the salt from the frosting.

Step 6 Once the cookies are cooled, frosting the cookies with a spatula and top with the crushed candies.

Do I have to use a cake mix for these cookies?

No, you don’t! You can make homemade sugar cookies and then use the peppermint frosting for the topping. Here is a great homemade sugar cookie recipe that you can use if you want to skip the cake mix and make these cookies totally from scratch.

Are the cookies flavored peppermint?

Only the frosting is peppermint. The cookies have a vanilla flavor thanks to the cake mix and the frosting is peppermint.

Can I use a different cake mix?

You sure can! Feel free to use your favorite cake mix for these cookies. A chocolate cake mix would be wonderful! Peppermint and chocolate got really well together and would make a delicious cookie too!

Are the cookies soft and chewy?

Yes, they are! The cake mix helps keep these cookies soft as well as the lower bake time. If you want a crunchier cookie, add a few minutes when they are baking.

More cookie recipes to try

We love holiday baking! Some of our other favorite cookies to make during the winter months are:

How to store leftovers

Place leftover cookies in an airtight container on the counter. These cookies do not need to go in the fridge. They will stay fresh in an airtight container for up to 3 days.

Can I freeze them?

Yes, you can! You can either freeze the cookie dough or you can freeze the cookies, unfrosted. Place the cookie dough on a cookie sheet and flash freeze. Once hard, place in a Ziplock bag and back in the freezer. They will be ready to bake for up to 3 months this way. You can also place the baked and cooled cookies in a Ziplock bag for 3 months as well.

Peppermint sugar cookies

Yield: 18 cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Make a soft and chewy sugar cookie topped with peppermint frosting and candies!

Ingredients

15 ounce box vanilla cake mix (I used Betty Crocker)
1 teaspoon baking powder
1/3 cup unsalted butter, melted
2 eggs, room temperature
Frosting:
½ cup unsalted butter, softened to room temperature
1-1 ¼ cup powdered sugar
½ teaspoon pure vanilla extract
¼ teaspoon peppermint extract (optional for more peppermint flavor)
⅛ teaspoon salt (optional to balance out sweetness)
¼ cup chopped peppermint candy

Instructions

Preheat the oven to 350℉ and line two baking sheets with parchment paper or silicone mats and set aside for later.
In a large mixing bowl, combine the cake mix and the baking powder. Then add the melted butter and eggs and beat on low with a hand mixer until fully incorporated. You can alternatively mix everything with a rubber spatula if you do not have a mixer.
Use a small cookie scoop or a spoon to drop 1 ½ tablespoon sized balls onto the baking sheets. Space them a few inches apart to leave room for the cookies to spread.
Bake at 350℉ for 8-10 minutes, until the tops are set and it reaches desired doneness.
Allow the cookies to cool in the pan completely before decorating.
As the cookies bake, you can prepare the frosting. In a mixing bowl, beat the butter until smooth and creamy. Then add the powdered sugar a little at a time and mix until combined. Add both of the extracts and salt and mix again until well incorporated and you have a smooth, easily spreadable frosting.
Once the cookies have cooled, use a small icing spatula to frost about 1 tablespoon of frosting on each cookie. Then sprinkle with the chopped peppermints.

Other peppermint treats

Love peppermint? Here are a few other peppermint goodies you may enjoy:

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Hot Cocoa Cookies

Kelley — Mon, 10 Oct 2022 00:18:30 +0000

If you are looking for the perfect ooey gooey cookies, you are going to love these hot cocoa cookies! They taste just like a cup of hot chocolate, complete with marshmallow on top!

I’m not sure if there is anything better in the world than a warm, delicious cookie. And when that cookie is infused with the flavor of hot cocoa? Pure bliss. These Hot Cocoa Cookies are definitely one of my favorite treats to make during the winter months. They’re simple to throw together and always receive rave reviews from anyone who tries them! Plus, they make your house smell amazing while they’re baking.

What Are Hot Cocoa Cookies?

Hot cocoa cookies are cookies that are made with cocoa powder, milk, and sugar. The key to making these cookies is to make sure the cocoa powder is well blended into the dough. This will give the cookies a rich chocolate flavor.

You can also add chocolate chips or nuts to the dough for an extra boost of flavor. Once the cookies are baked, they can be dipped in a melted chocolate coating or simply enjoyed as is. Either way, these cookies are sure to please any chocolate lover.

Ingredients Needed for Hot Chocolate Cookies

Vegetable oil– You can use vegetable oil, olive oil, canola oil, or melted butter for these cookies.
Granulated sugar– Be sure to scoop and pack the granulated sugar in your measuring cup.
Brown sugar– To get the right flavor profiles, only lightly pack the brown sugar into your measuring cup. You don’t want too much brown sugar.
Eggs– Room temperature eggs work best in baking. Set your eggs on the counter about 30 minutes before using.
Vanilla extract– Vanilla extract brings out the cocoa flavors.
Baking powder & Soda-You will need both baking powder and baking soda. This helps your cookies rise making soft, chewy cookies.
Salt– Salt is always used in baking to help blend the flavors.
Cocoa powder– You can simply use 4 packages of hot cocoa powder (what you would use to make hot chocolate).
All-purpose flour-Do not pack your flour. Instead, use a spoon to scoop the flour into the measuring cup and level it off with a butter knife.
Semi-sweet chocolate chips– You can use any brand of chocolate chips that you prefer.
Jumbo marshmallows– You can’t have hot cocoa without marshmallows and thus you can’t have hot cocoa cookies without them either.

How to Make Hot Cocoa Cookies

These hot cocoa cookies are soft and chewy, with a chocolate flavor that is enhanced by the addition of the hot cocoa powder. Follow the steps below for a super simple treat!

Step 1: Beat the Sugars and Oil

In a stand mixer or with a hand mixer, beat the vegetable oil and sugars together until combined.

Step 2: Add the Wet Ingredients

Add in the eggs and vanilla extract. Mix the batter until fully incorporated.

Step 3: Add the Dry Ingredients

Next, add the baking powder, baking soda, salt, and hot cocoa powder. Mix until well combined. Then, continue with adding ½ cup at a time until all the flour is fully incorporated.

Step 4: Add the Chocolate Chips

Gently fold in your chocolate chips.

Step 5: Chill the Dough

Wrap your bowl of dough with plastic wrap and place it in the refrigerator. Let the dough chill for 30 minutes or up to 12 hours.

Step 6: Preheat the Oven

While the dough is chilling, preheat the oven to 350?. Then, line a baking sheet with parchment paper and set to the side.

Step 7: Assemble the Cookies

On the prepared baking sheet, place 3 tablespoons of dough for each cookie, leaving 2 inches of space between each cookie.

Step 8: Bake the Cookies

Next, bake your cookies for 9 minutes.Remove the cookies from the oven leaving the oven on and place a marshmallow on top of each cookie, and then bake for an additional 3 minutes.

Remove the cookies from the oven, let cool and enjoy!

Why Are My Hot Cocoa Cookies Dry?

If your cookies are dry, it may be because you overcooked them or because the dough was too dry to begin with. Be sure to check the recipe carefully and bake the cookies until they are just set. You can also try adding a little milk or melted butter to the dough to moisten it.

Help! My Hot Cocoa Cookies Are Spreading All Over the Baking Sheet!

Cookies spread when the dough is too soft or when the baking sheet is not cooled between batches. To prevent your cookies from spreading, be sure to chill the dough well before baking and use a cool, dry baking sheet. You can also use a silicone baking mat to keep them from sticking.

What’s the Difference Between Hot Cocoa Cookies and Regular Chocolate Chip Cookies?

Hot cocoa cookies typically have a higher ratio of cocoa powder to flour, giving them a richer chocolate flavor. They also often contain milk or cream, which helps to create a softer, more melt-in-your-mouth texture.

Other Hot Cocoa Recipes to Try

We love hot chocolate during the cooler months! Some of our other favorite hot cocoa recipes are:

How Do I Store Leftovers?

You can store leftover cookies in an airtight container at room temperature. There’s no need to refrigerate them. Cookies will be good for up to 3 days at room temperature.

Hot Cocoa Cookies

Yield: 18 cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Additional Time: 30 minutes

Total Time: 52 minutes

Make the perfect ooey gooey cookie that everyone will love.

Ingredients

¾ cup Vegetable oil
1 cup Granulated sugar
2/3 cup Brown sugar- lightly packed
2 large Egg
1 tsp. Vanilla extract
2 tsp. Baking powder
1 tsp. Baking soda
1 tsp. Salt
¾ cup Hot cocoa powder (4 packages)
3¼ cup All-purpose flour
1 cup Semi-sweet chocolate chips
18 Jumbo marshmallows

Instructions

In a stand mixer or with a hand mixer, beat the vegetable oil and sugars together until combined.
Add in the eggs and vanilla extract. Mix until fully incorporated.
Continue with adding the baking powder, baking soda, salt, and hot cocoa powder. Mix until well combined.
Continue with adding in the flour ½ cup at a time until all the flour is fully incorporated.
Fold in the chocolate chips.
Wrap the bowl with plastic wrap and place in the refrigerator for 30 minutes.
Preheat the oven to 350 degrees Fahrenheit.
On a baking sheet prepared with parchment paper, place 3 tablespoons of dough for each cookie, leaving 2 inches of space between each cookie.
Bake for 9 minutes.
Remove the cookies from the oven leaving the oven on and place a marshmallow on top of each cookie.
Bake for an additional 3 minutes.
Remove from the oven and allow to cool to a desired temperature and enjoy!

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Cinnamon Roll Cookies

Kelley — Wed, 15 Jun 2022 13:05:00 +0000

Do you love cinnamon rolls? How about cookies? What if I told you that you could have the best of both worlds in one delicious treat? Say hello to cinnamon roll cookies! These cookies are sweet, cinnamon-y, and perfect for satisfying your cravings. Plus, they’re easy to make at home.

I’m a big fan of all things breakfast foods. I think breakfast may be my favorite meal of the day. When I’m able to choose between things like breakfast tater tot casserole or maple cinnamon rolls, I know it’s going to be a good day! These cinnamon roll cookies take the best parts of breakfast and turns them into a delicious dessert.

What are Cinnamon Roll Cookies?

Cinnamon Roll Cookies are the best of both worlds. They are a soft, chewy cookie that is full of cinnamon roll flavors. Like a classic cinnamon roll, these cookies are topped with a buttercream type frosting that takes these cookies to the next level.

Cinnamon Rolls Cookies are often served with coffee or hot chocolate. They are the perfect treat for any occasion, and are sure to please even the most discerning palate.

Cinnamon Roll Cookie Ingredients

These cookies are made from simple baking ingredients you may already have in your pantry. You’ll need ingredients for the cookies, the frosting and the cinnamon sugar coating. Here’s what you’ll need:

Unsalted sweet cream butter– You will need butter for both the cookies and the topping. Let the butter sit on the counter for about 30-minutes to soften.
Sugar– Use the measuring cup to scoop and pack your sugar. You will need basic white sugar for both the cookies and the topping.
Light brown sugar– When using sugar, always use the measuring cup to scoop and pack it.
Large eggs– In baking, room temperature eggs work best. Set the eggs on the counter with the butter before baking.
Pure vanilla extract– I use pure vanilla extract for the best flavor, but you can use imitation vanilla flavoring if that’s all you have. You will need this for both the cookies and the frosting.
Flour– Unlike sugar, flour should not be packed. Instead, use a spoon to scoop the flour into the cup and then level it off with a butter knife.
Cornstarch– Cornstarch gives your cookies that crispy exterior.
Cream of tartar-Cream of tartar is a powdery substance that’s derived from tartaric acid. It’s commonly used as a leavening agent, and it helps to give cinnamon roll cookies their distinctive texture.
Baking powder & Soda– You will need both baking powder and baking soda. Both are used to help your cookie rise, giving it a fluffy interior texture.
Ground cinnamon– Cinnamon will be infused in your cookie batter, but you’ll also need it for the cinnamon sugar coating.
Kosher salt– If you don’t have kosher salt, you can use regular table salt, but it isn’t going to give the cookies as much flavor.
Powdered sugar– You cannot use white sugar to make the frosting. Powdered sugar is essential to get the right texture and consistency.
Heavy whipping cream– If you don’t have heavy whipping cream, you can make it. To make 1 cup, combine ¼ cup of melted butter with ¾ cup of milk.
Piping bag– In addition to the ingredients, you will also need a large piping bag fitted with a large round tip to pipe the frosting onto the cookies.

How to Make Cinnamon Roll Cookies

These cookies are one of my all-time favorite desserts. They’re essentially a cross between a traditional cinnamon roll and a sugar cookie, and they’re absolutely delicious, but so easy to make. Follow the steps below!

Step 1: Preheat and Prep

First, preheat oven to 350?. Then, line two cookie sheets with a silicone baking mat or parchment paper.

Step 2: Mix Butter, Sugars, & Eggs

Using a standing mixer, beat the butter, sugar, brown sugar, eggs, and vanilla until creamy and

Fluffy.

Step 3: Whisk Dry Ingredients

In a separate mixing bowl, whisk the dry ingredients together (flour, cornstarch, cream of tartar, baking powder, baking soda, cinnamon and salt).

Step 4: Add Dry Ingredients to Wet Ingredients

Next, gradually beat in the dry ingredients into the wet until a dough has formed.

Step 5: Roll the Dough Into Balls

Using a medium ice cream scoop or spoon, scoop out a mound of dough into your hand and roll into a ball.

Step 6: Coat with Cinnamon Sugar

In a small bowl, mix 2 cups of sugar with 3 tbsp ground cinnamon. Then, roll each dough ball into the cinnamon mixture to coat.

Step 7: Form the Cookies

Place the dough balls on the cookie sheet, and then gently press them down into a thick disk.

Step 8: Bake the Cookies

Finally, bake the cookies in the oven for 10-13 minutes or until the cookies are a light golden color.

Step 9: Let Cool

Once the cookies are done, allow them to sit on the cookie sheet and cool completely. While they cool, continue to step 10.

Step 10: Make the Cinnamon Vanilla Frosting

Using a standing mixer, beat the butter, powdered sugar, cinnamon, vanilla and heavy whipping

cream in a medium sized mixing bowl until creamy and holds a peak.

Step 11: Pipe the Frosting

Once the cookies are cool, scoop the frosting into the piping bag. Then, frost a tight circular spiral around the top of the cookie.

Step 12: Top with Cinnamon

Sprinkle a dash of cinnamon on top of the cookies

Enjoy!

Can I Make Gluten-Free Cinnamon Roll Cookies?

Yes! These cookies can easily be made gluten-free by using a gluten-free flour blend in place of the all-purpose flour. I have not tried this recipe with a gluten-free flour blend, but I’m confident it will work well.

How to Store Cinnamon Roll Cookies

To store your cinnamon roll cookies, simply place them in an airtight container. I like to put them in a plastic baggie or Tupperware. If you are using a plastic bag, be sure to squeeze out all the air before sealing it. Cinnamon Roll Cookies will stay fresh for up to one week when stored in this way.

If you’re worried about them going stale, you can also put them in the freezer. Place the cookies in a freezer-safe container or bag and freeze for up to 3 months. Defrost the cookies at room temperature before enjoying.

More Cookie Recipes You’ll Love

We love a good cookie around here! Some of our other favorites are:

Cinnamon Roll Cookies

Yield: 16

Prep Time: 20 minutes

Cook Time: 13 minutes

Total Time: 33 minutes

A soft and chewy cinnamon roll inspired cookie with vanilla frosting.

Ingredients

2 C unsalted sweet cream butter, softened
1 C sugar
4 tbsp light brown sugar
2 large eggs
2 tsp pure vanilla extract
3 C flour
4 tbsp cornstarch
½ tsp cream of tartar
1 tsp baking powder
½ tsp baking soda
2 tsp ground cinnamon
½ tsp kosher salt
Cinnamon Sugar Coating
2 C sugar
3 tbsp ground cinnamon
Cinnamon vanilla frosting
1 ½ C unsalted sweet cream butter, softened
3 ½ C powdered sugar
2 tsp ground cinnamon
1 tsp vanilla extract
4 tbsp heavy whipping cream
1 large piping bag fitted with large round tip
Ground cinnamon to topping

Instructions

Preheat oven to 350 degrees and line two cookie sheets with a silicone baking mat.
Using a standing mixer, beat the butter, sugar, brown sugar, eggs, and vanilla until creamy and fluffy.
Using a large bowl, whisk the flour, cornstarch, cream of tartar, baking powder, baking soda, cinnamon and salt.
Gradually beat in the dry ingredients into the wet until a dough has formed.
Using a medium ice cream scooper, scoop out a mound of dough into your hand and roll into a ball.
Roll the cookie dough balls into the cinnamon sugar mixture.
Gently press the dough balls into a thick disk onto the cookie sheets.
Bake in the oven for 10-13 minutes or until a light golden color.
Allow to cool completely.
Using a standing mixer, beat the butter, powdered sugar, cinnamon, vanilla and heavy whipping cream until creamy and holds a peak.
Scoop the frosting into the piping bag.
Using the piping bag, frost a tight circular spiral around the top of the cookie.
Sprinkle a dash of cinnamon on top of the cookies. Enjoy!

Other desserts we love

Want more sweet treats? Be sure to check out:

Did you make these cookies? I’d love for you to leave a review in the comments below or the recipe card above. Want to make them later? Pin the image below to your favorite cookie board. THANK YOU for the support!

The post Cinnamon Roll Cookies appeared first on mom makes dinner.

Banana Oatmeal Chocolate Chip Cookies

Kelley — Mon, 16 May 2022 13:50:51 +0000

Whether you’re a busy mom looking for a delicious breakfast option or just love chocolate chip cookies, these Banana Oatmeal Chocolate Chip Cookies are sure to hit the spot! Packed with fiber, protein, and healthy fats, these cookies are sure to keep you full and satisfied.

My kids love helping me in the kitchen and being able to teach them basic cooking skills is my favorite. I picture them in their own house knowing how to make spaghetti and meatballs or chocolate chunk cookies because we spent so much time doing them together when they were younger. These banana chocolate chip cookies are one of the recipes I know they will have memorized by the time they get their own place.

What Are Banana Chocolate Chip Cookies?

Banana Chocolate Chip Cookies are a delicious breakfast or snack option that is packed with healthy nutrients like fiber, protein, and healthy fats. They are perfect for moms who need something filling to satisfy their hunger while nursing or anyone who just loves a good chocolate chip cookie!

If you’re looking for a tasty and nutritious treat, these banana chocolate chip cookies are a great breakfast option, great for nursing moms, and easy to customize.

Looking for more lactation friendly recipes? Click here for a whole list of them!

Banana Oatmeal Chocolate Chip Cookie Ingredients

Made with just a few simple ingredients, these cookies are easy to make and can be easily customized to your liking. Here’s what you’ll need to get started:

Sugar– You will need both brown sugar and white sugar for this recipe. Use the measuring cup to scoop and pack your sugar.
Butter– I used unsalted butter. Be sure to let the butter soften before using it in this recipe.
Bananas– You will need about 2 medium-sized ripe bananas. Smash them up to make 1/2 a cup.
Egg– Room temperature eggs work best when baking. Leave your egg out with the butter.
Flour– Do not pack the flour. Instead, use a spoon to scoop the flour into the measuring cup and then level it off with a butter knife.
Oats– You can use either quick oats or old-fashioned oats if you prefer chunkier cookies.
Baking soda and powder– You will need both baking soda and baking powder. This is what makes your cookies rise.
Vanilla– You can use pure vanilla extract or vanilla flavoring.
Chocolate chips– I used semi-sweet chocolate chips, but you could use dark chocolate for more nutritional benefits. Dark chocolate is suggested for nursing moms!

How to Make Soft and Chewy Banana Cookies

This recipe is very simple and can be easily followed by anyone, even those with no baking experience. Here are the detailed instructions:

Step 1: Preheat and Prep

Preheat your oven to 350 degrees Fahrenheit. Then, line a baking sheet with parchment paper.

Step 2: Combine Butter and Sugar

In a large bowl combine butter and sugars. Beat on low with an electric hand mixer or stand mixer until smooth and creamy.

Step 3: Add Egg and Vanilla

Add the egg, vanilla and bananas. Mix on low until combined. Set aside.

Step 4: Combine Dry Ingredients

In a separate large bowl, combine sifted flour and baking soda, baking powder, salt, and oats. Whisk to combine.

Step 5: Combine Dry Ingredients and Wet Ingredients

Next, add the wet ingredients gradually to the dry ingredients. Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch.

Step 6: Add Chocolate Chips

Fold in chocolate chips.

Step 7: Roll into Balls

Scoop 2 tablespoonfuls of dough and roll into balls. Then, arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don’t press down!

Step 8: Bake the Cookies

Finally, bake the cookies for 11-13 minutes (the time varies due to different ovens).

Step 9: Let them Cool

Let them cool on the baking sheet for 5-10 minutes and then transfer to a wire rack.

The cookies will have a quite soft center inside.

Once they cool down they will set well and the texture inside remains soft, with lots of banana flavor and buttery. Enjoy!

How Many Calories are in Banana Oatmeal Chocolate Chip Cookies?

Depending on the size of your cookies and the other ingredients you choose to add, Banana Oatmeal Chocolate Chip Cookies can contain anywhere from 150 to 200 calories per cookie. This makes them a great treat or snack option that will keep you feeling satisfied without adding too many extra calories to your daily intake.

Are These Cookies Gluten-Free?

No, these cookies are not gluten-free. If you want to make them gluten-free, you would need to use almond flour, coconut flour, or another gluten-free flour.

Are These Cookies Good for Breakfast?

Yes, these cookies are a great breakfast option! They are packed with fiber, and protein, and will keep you full until lunchtime.

Lactation Friendly Cookies

These cookies are also great for nursing moms! The oats and chocolate chips (I suggest using dark chocolate) help to increase milk production, and the chocolate chips contain antioxidants that can help boost the immune system, as well as provide important nutrients like calcium and iron. I do suggest using dark chocolate and adding a tablespoon of ground flaxseed and Brewer’s yeast to the batter. This will create a powerful lactation cookie!

In addition, some research has found that consuming moderate amounts of dark chocolate may help increase breast milk production in nursing moms. If you are a nursing mother, you may want to try some of my other lactation-friendly cookies such as my No-Bake Lactation Energy Bites, or my Monster Lactation Cookies.

How to Store Leftovers

These cookies can be stored in an airtight container at room temperature for up to 7 days.

Can I Freeze Them?

Yes, you can freeze these cookies. You can wrap them individually in plastic wrap and store them in the freezer for up to 1 month.

Other Cookies to Try

We love a good cookie in our house. Here are some other favorites to try:

Banana Oatmeal Chocolate Chip Cookies

Yield: 16 cookies

Prep Time: 20 minutes

Cook Time: 13 minutes

Total Time: 33 minutes

A soft and chewy cookie that is loaded with fiber, protein and healthy fats.

Ingredients

½ cup mashed ripe banana (about 2 medium bananas)
½ cup brown sugar
½ cup unsalted butter, softened
½ cup white sugar
1 teaspoon vanilla
1 large egg
1 and ½ cup all purpose flour
2 cups quick oats or old fashioned oats for a more chunky cookie
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ - ¾ cup semi sweet chocolate chips (½ is usually enough but if you want to intensify banana chocolate flavor add 3/4 cup)

Instructions

Preheat oven to 350 F.

In a large bowl combine butter and sugars. Beat on low with an electric hand mixer or stand mixer until smooth and creamy.

Add egg, vanilla. Mix on low until combined. Set aside.

In a separate large bowl, combine sifted flour and baking soda, baking powder, salt, and oats. Whisk to combine and add to wet ingredients gradually. Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch.

Mix until ingredients are almost combined.

Fold in chocolate chips.

Scoop 2 tablespoonfuls of dough and roll into balls.

Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don’t press down!

Bake for 11-13 minutes (the time varies due to different ovens).

The cookies will have a quite soft center inside. Once they cool down they will set well and the texture inside remains soft, lots of banana flavor and buttery.

Let cool in the baking sheet for 5-10 minutes and then transfer to a wire rack.

Notes

Don’t substitute sugars. Both sugars should be used to get the best buttery and soft cookie. You can make these cookies only with white sugar, they will still taste good but there will be a
difference.

These cookies will refrigerate very well. Thaw and reheat in the oven. They taste very good when warm!

Other lactation recipes to try:

I mentioned in the post that these banana oatmeal chocolate chip cookies can easily be turned into a lactation cookie. You can also try some of my other lactation recipes here:

Did you make these cookies? I’d love for you to leave a review in the recipe card above or the comments below. Want to make it later? Pin the image below to your favorite cookie board! THANK YOU FOR THE SUPPORT!

The post Banana Oatmeal Chocolate Chip Cookies appeared first on mom makes dinner.

Chai Latte Cookies

Kelley — Wed, 11 May 2022 12:15:00 +0000

Chai Latte Cookies are the perfect way to enjoy your favorite Iced Chai Latte in cookie form! These cookies are packed with warm chai spices and they’re perfect for dipping in your afternoon cup of tea.

Have I told you before how much I adore chai recipes? It all started with my love for iced chai lattes and it just blossomed from there. I’ve made chai truffles, chai oatmeal and even chai latte bread! But I have to say, these chai latte cookies may be my favorite! They are soft, chewy and of course bursting with chai latte flavors!

What are Chai Latte Cookies?

These cookies are a spin on the popular chai latte, and they’re made with all of the same spices. The cookies are soft and chewy, and they have a slightly crunchy exterior. They’re perfect for dunking in a cup of tea or coffee, and they make a great snack.

Chai Cookie Ingredients

These Chai Latte Cookies are made with a few simple ingredients that you probably already have in your pantry. For this recipe, you will need ingredients for both the cookies and the glaze. Here’s what you need:

Butter– You will need unsalted butter for both the cookies and the glaze. Make sure to set it out for about 30-minutes prior to baking to soften the butter.
Sugar– You will need white granulated sugar and light brown sugar for the cookies. Use the measuring cup to scoop and pack the sugar.
Egg– Room temperature eggs work best for baking. Set your egg out with the butter for about 30-minutes prior to using it.
Vanilla extract– You will need vanilla extract for both the cookies and the glaze.
Baking soda– Baking soda is needed for your cookies to rise as they bake.
Flour– Unlike sugar, you do not want to pack the flour. Instead, use a spoon to scoop the flour into the measuring cup and then level it off with a knife.
Chai spice– Chai spice is a combination of warm seasonings like cinnamon, ginger and allspice. You can make your own with this easy chai spice mix recipe.
Salt– Salt is needed for both the glaze and the cookies.
Icing sugar– Icing sugar is just powdered sugar. You cannot use regular sugar as it will not incorporate well with the milk.
Milk– The milk is what combines the dry ingredients to give you a silky smooth glaze. You can use any milk you prefer.

How to make chai cookies with vanilla glaze

Chai Latte Cookies are the perfect way to enjoy the comforting flavors of your favorite chai latte in a delicious and portable cookie form. Follow the steps below to make them!

Step 1: Preheat and Prep

First, preheat your oven to 350? and line a baking sheet with parchment paper.

Step 2: Mix Sugars and Butter

In a large mixing bowl mix the room temperature butter, white sugar, and brown sugar together with a fork or mixer until it starts to become a light and grainy texture.

Step 3: Dissolve Baking Soda

Next, dissolve the baking soda in warm water, and then add it to the butter and sugar mixture.

Step 4: Add Egg and Flavorings

Add the egg, vanilla, salt, and chai spice. Whip vigorously for 1-2 minutes until the mixture becomes light and fluffy.

Step 5: Add the Flour

Once your mixture is light and fluffy, sift in the flour ½ a cup at a time and mix until all the ingredients have come together and have formed a sticky dough like texture.

Step 6: Bake the Cookies

Use a cookie scoop to place your cookies 2 inches apart on the baking sheet. Then, bake the cookies at 350? for 10-12 minutes or until the edges are golden brown.

Step 7: Let the Cookies Cool

After the cookies are done, transfer them immediately to a cooling rack and allow to cool completely before icing them.

Step 8: Make the Icing

Add all the icing ingredients to a small-medium sized mixing bowl and beat with a fork or mixer until all the clumps have dissolved and the glaze is smooth.

Step 9: Glaze the Cookies

Finally, dip the cookies in the glaze however you want. Or drizzle it over the cookies if you don’t want as much glaze.

Step 10: Let the Glaze Harden

Place the cookies back on the cooling rack and let the excess glaze drip off and harden.

Is There Any Caffeine in These Cookies?

No, there is no caffeine in these cookies. Instead, these are regular cookies made with chai latte flavorings and seasonings.

Do I Have to Whip the Cookie Dough?

Whipping the cookie dough is required to yield a soft and fluffy cookie. Incorporating air into the dough can help to create a more fluffy and tender texture in your finished cookies.

What If I Don’t Have Chai Spices?

If you don’t have chai spices, you can use a combination of cinnamon, cardamom, cloves, and ginger. You can also find chai spice blends at most grocery stores. Use my easy recipe for making homemade chai spice mix.

If you are missing these spices, you could cut open a chai tea bag and use the tea. Same measurements as the recipe card states. (This is tried and tested, tastes heavenly)!

How to Store Leftovers

Leftover cookies can be stored in an airtight container at room temperature for up to 1 week.

Can I Freeze Them?

Yes, you can freeze these cookies for up to 3 months. Simply place them in a freezer-safe container or bag, and thaw at room temperature before serving.

Other Chai Recipes

Chai is such a warm spice mix that is great in tea! It also makes excellent baked goods! Some of my other favorite chai recipes are:

Chai latte cookies

Yield: 24 cookies

Prep Time: 10 minutes

Cook Time: 13 minutes

Total Time: 23 minutes

Ingredients

½ cup Unsalted Butter (softened)
½ cup White Granulated Sugar
½ cup Light Brown Sugar (packed)
1 large Egg
1 teaspoon Vanilla Extract
1 teaspoon Warm Water
½ teaspoon Baking Soda
¼ teaspoon Salt
2 teaspoons Chai Spice*
1 ½ cups All Purpose Flour
Icing -
1 cup Powedered Sugar
3 tablespoons Milk
1 tablespoon Butter (softened)
1/8 teaspoon Salt
¼ teaspoon Vanilla Extract

Instructions

1. In a large mixing bowl mix the room temperature butter, white sugar, and brown sugar together with a fork or mixer until it starts to become a light and grainy texture.

2. Dissolve the baking soda in warm water and then add it into the butter and sugar mixture along with the egg, vanilla, salt, and chai spice. Whip vigorously for 1-2 minutes until the
mixture becomes light and fluffy.

3. Sift in the flour ½ a cup at a time and mix until all the ingredients have come together and have formed a sticky dough like texture.

4. Bake at 350 degrees Fahrenheit for 10-12 minutes. If you are looking for a soft cookie cook for only 10 minutes. The edges should look slightly golden brown. Transfer cookies immediately to a cooling rack and allow to cool completely before icing them.

5. Add all the ingredients to a small-medium sized mixing bowl and beat with a fork or mixer until all the clumps have dissolved and the glaze is smooth.

6. Dip the cookies in the glaze however you want. Or drizzle it over the cookies if you don’t want as much glaze. Place the cookies back on the cooling rack and let the excess glaze drip
off and harden. Store in an airtight container for up to 7 days.

Other Cookie Recipes to Try

I love a good cookie! Some of my other favorite cookie recipes are:

Did you try these chai latte cookies? I’d love if you left a review in the recipe card above or the comments below. Want to try them latte? Pin the image below to your favorite dessert board!

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Starbucks Chocolate Chunk Cookies

Kelley — Fri, 05 Nov 2021 13:00:00 +0000

Look! I made you copycat Starbucks chocolate chunk cookies! And they are spot on taste wise. Plus, these Starbucks cookies are super simple to make at home. Let me show you how to make these copycat Starbucks chocolate chip cookies.

To be completely honest I made them for me. And I made them in no-spend January because all I wanted last month was Starbucks cookies. Like I needed these cookies! No, I’m not pregnant and was having cravings. I just really love these cookies and when you can’t have something you want – you want it even more, right? Right. So I wanted these cookies pretty much daily. I thought about them, I wondered if breaking my no-spend was worth it, I might have even dreamed about them.

Which would be completely and totally crazy, but it might have happened.

What are Starbucks chocolate chunk cookies?

Only the best cookie in the world. Ok, maybe that’s being a bit dramatic. But if you love the chocolate chip cookies you can get from Starbies, than these are the best thing ever. They are almost a classic chocolate chip cookie but have a few extra ingredients that make them even more delicious. The chocolate chunks add a great depth of flavor to these cookies and the wheat flavor is a nice change in texture.

Starbucks chocolate chip cookie ingredients

You don’t need a bunch of fancy ingredients to make these cookies. In fact, you probably already have everything you need at home! I made sure to pick up the extra ingredients when I went shopping next. Which really wasn’t much – some whole wheat flour and dark chocolate chunks. To make your own Starbucks chunk cookies you will need:

2 sticks of unsalted butter
1 cup of sugar
1 cup of brown sugar
2 eggs
1 teaspoon vanilla
1 cup whole wheat flour
1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup dark chocolate chunks
1 cup semi-sweet milk chocolate chips

Butter – You will want to use unsalted butter for these cookies. Also make sure that it is softened before you get started. Leave it on the counter for 30 minutes to an hour prior to make these double chocolate chip cookies.

Sugars – Both white and brown sugar are needed for these cookies.

Vanilla extract – You know I love using my homemade vanilla extract when I’m baking. It’s nice to have a big homemade jar on hand. Store bought vanilla works just fine.

Wheat flour – This is one of the ingredients that makes these cookies so good. It adds a great texture to these soft and chewy cookies.

Chocolate chunks – These cookies wouldn’t be chocolate chunk cookies without the added chunks! I use dark chocolate because it goes well with the milk chocolate chips, but feel free to use whatever chocolate chunks you’d like.

How to make Starbucks chocolate chunk cookies

With my assistant by my side, we started taste testing cookies one night. I tried different amounts of baking soda and baking powder to see if they fluffed up enough. I tried chilling the dough to see if that made a difference. I tried eating the dough straight from the bowl just to see if that helped. (It did.) Together, we came up with these easy directions on how to make the best chocolate chunk cookies.

Step 1 Cream the sugars

Place your softened butter and the sugars together in a large mixing bowl. Using a hand held mixer or a stand mixer, cream the butter and the sugar together until light and fluffy. Your butter will be pale yellow when it’s readys.

Step 2 Add the vanilla and eggs

In the same bowl, add in the vanilla extract and the eggs. You will want to add the eggs one at a time to make sure they are fully incorporated into the batter. Mix together until smooth.

Step 3 Mix together the dry ingredients

In a separate bowl, mix together your regular flour, wheat flour, baking soda and baking powder. You can use a whisk to mix everything together. If you have a sifter in your kitchen, you can use that as well.

Step 4 Add the dry to the wet ingredients

Add your dry ingredients to your wet ingredients and stir well. You may want to add the flour mixture in batches so that you get everything evenly mixed.

Step 5 Add the chocolate

Now for the best part! Add both of your chocolate chips to the cookie dough. Use a silicone spatula to fold in the chocolate chips. I have found that a silicone spatula works the best for folding in the chocolate chips.

Step 6 Bake

Scoop 1/3 cup of the batter on your prepared baking sheet. Bake the cookies for 10-12 minutes. The edges will be slightly brown when they are ready.

Step 7 Cool and enjoy

Remove the chocolate chunk cookies from the baking sheet and place them on a wire rack to cool.

Chocolate chunk cookie consistency

Although these are not as thick as the Starbucks version, they do have the same consistency. They are slightly crisp on the outside and chewy on the inside. And they are a spot on copycat taste wise. The wheat flour really helps with the texture and flavor of these copycat Starbucks cookies.

Does this really taste like the Starbucks version?

Yup! It sure does! I actually checked the Starbucks website for the ingredients before making these cookies. I had to figure out the amounts on my own, but using the same ingredients they use in the store really helps.

Tips and tricks

These cookies are pretty easy to make, but I have a few tips that can make them easier.

Make sure your butter is left out for at least a half hour before you start baking. You can also softened your butter in the microwave if you have a softened function.
If you don’t want to use two bowls, you can sift the flour mixture right in with the butter mixture. It won’t affect the texture too much.
A silicone spatula works best for folding in the chocolate chips and chocolate chunks into the dough.
I love using a silicone baking sheet when I make cookies. I know that they won’t stick when they are done baking.

How to store leftovers

Place any leftover cookies in an airtight container, such as a Tupperware of Ziplock bag. You can leave these cookies on the counter, but I like to keep them in the fridge. Both will work and these cookies will stay fresh for 3-4 days.

Can I freeze these chocolate chunk cookies?

Yes! You can. You can freeze the cookies after you bake them or you can freeze the dough before baking the cookies. Place the baked cookies in a Ziplock bag and remove all the air. Stick them in the freezer for up to 3 months

. If you want to freeze the dough, scoop out 1/3 cup of the batter onto the cookie sheet and place it in the freezer. Allow the dough to flash freeze for an hour and then transfer the frozen dough to a Ziplock bag to go back in the freezer. Thaw the dough in the fridge and bake as directed.

FAQs about these Starbucks chocolate chunk cookies

How many cookies does the recipe make?

The recipe below should make 12 large cookies. Feel free to use less dough per cookie and make smaller ones. Or make larger ones! It’s your call but using 1/3 cup of dough will give you 12.

Can I use a metal baking sheet for these chocolate chunk cookies?

Yup! You can! I would suggest using a silicone baking sheet or a little baking spray. There is nothing worse then a cookie that sticks to the cookie sheet!

Pair a Starbucks chocolate chunk cookie with:

These cookies are great on their own, but why not pair them with a great copycat Starbucks drink too? Some of my favorites are:

To recap – I spent a month trying not to spend money. That included trips to the motherlands; Target and Starbucks. To cope with said restrictions I holed up in my house in my pajamas and made a copycat version of the cookie I may or may not have dreamed about. This is that cookie. This should be made as soon as possible and drink it with a huge glass of milk or a dirty iced chai latte. That last part is your call.

Starbucks Chocolate Chunk Cookies

Yield: 12 cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 10 minutes

Make these delicious copycat Starbucks chocolate chunk cookies at home!

Ingredients

2 sticks of unsalted butter, softened
1 cup of sugar
1 cup of brown sugar
2 eggs
1 teaspoon vanilla
1 cup whole wheat flour
1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup dark chocolate chunks
1 cup semi-sweet milk chocolate chips

Instructions

Preheat oven to 350.

Cream the butter and the two sugars together until light and fluffy.

Add in the vanilla and the eggs, one at a time.

Mix together all the dry ingredients - both flours, baking soda and baking powder.

Add the dry ingredients to the wet ingredients and mix well.

Add in both chocolate chips and stir until combined.

Drop 1/3 cup spoonfuls of dough on a silicone baking sheet and bake for 10-12 minutes, or until the edges are golden brown.

Remove from oven and place on a wire rack to cool.

Enjoy!

Nutrition Information:

Yield: 12
Amount Per Serving: Calories: 415Cholesterol: 71mgSodium: 238mgCarbohydrates: 59.4gFiber: 1.1gSugar: 41.4gProtein: 4.9g

Other desserts to check out

Like this recipe? Be sure to check out:

Like it? Pin it!

Did you make this recipe? I’d love for you to leave a review in the recipe card above or the comments below.

Want to make it later? Save the image below to your favorite dessert board!

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Gingerbread Blossoms

Kelley — Thu, 12 Dec 2019 14:10:00 +0000

Christmas in cookie form! These gingerbread blossoms are easy to make and full of holiday cheer. They come together quick thanks to a gingerbread cake mix and a few other ingredients. Let me show you how to make these gingerbread cookies!

The other day Ryon told me that he wished I would do more holiday baking. After I picked my jaw up from the ground, I reminded him of the mint brownie bark, the peppermint cheesecake and the Reese’s brownies that he ate the previous weeks. He just smiled.

I had already planned on baking more anyways despite his subtle hint for more sweets. One of the easy homemade recipes that I had planned on making were these gingerbread blossoms.

What are gingerbread blossoms?

Gingerbread blossoms are similar to the popular peanut butter blossoms but are made with gingerbread dough. They are a fun alternative to the classic peanut butter cookie topped with a Hershey’s kiss. Just sub peanut butter for gingerbread!

Gingerbread blossom ingredients

I have another secret – these are semi-homemade gingerbread blossoms. They are made easier with a gingerbread cookie mix. Don’t worry – they are just as delicious!

To make these cookies you will need:

1 bag of gingerbread cookie mix
1 stick of butter butter
an egg
1 tbsp water
1 cup of sugar
Hershey kisses, unwrapped

Gingerbread cookie mix – I used Betty Crocker gingerbread mix for these gingerbread blossoms. It’s the bag with the gingerbread men on the front. Feel free to make homemade gingerbread cookies – if you’d like to go the from-scratch route.

Butter – You need one stick of butter for this recipe. I do not suggest using margarine – you will need real butter here.

Sugar – The sugar is used to roll the gingerbread in before baking. This created a nice crust on the cookies.

Hershey’s kisses – Grab a big bag of Hershey’s kisses for these cookies. The recipe makes about 2 dozen cookies, depending on the size of your cookies.

Other things to grab

Once you have all your ingredients you will also need to grab:

a mixing bowl
a spatula
a small bowl
a cookie sheet
wire cooling rack

How to make gingerbread blossoms

These cookies can be broken down into four steps. Make the dough, roll in sugar, bake and add your Hershey kiss.

Start by pre-heating your oven to 350 degrees. Line a cookie sheet with either a silicone baking sheet or a quick spray of baking spray. This isn’t a necessity but I would hate for your cookies to stick to your cookie sheet if I didn’t suggest it.

Make the cookies according to the bag – which is to combine your cookie mix, egg, butter and water until a dough forms. Shape your dough into 1 inch round balls.

Take your dough ball and roll it in the sugar to coat it. Put them on your cookie sheet and bake for 8-10 minutes, or until the edges are starting to brown slightly.

When they come out of the oven let them cool for a bit and then add a Hershey kiss so that it can start to get all melty and ooey gooey. Transfer to your wire cooling rack and allow to cool completely.

The gingerbread is chewy and the chocolate is melty and its just like Christmas cookie heaven. I made these and they were gone within a few days.

Gingerbread blossoms

Prep Time: 5 minutes

Cook Time:

Total Time: 5 minutes

A chewy gingerbread cookie topped with a chocolate kiss!

Ingredients

1 bag of gingerbread cookie mix
1 stick of butter, softened
an egg
1 tbsp water
1 cup of sugar
Hershey kisses, unwrapped

Instructions

Preheat the oven to 350 and line a cookie sheet with a silicone liner.
Mix together the butter, egg, water and cookie mix in a large mixing bowl.
Shape the dough into 1 inch balls and roll them in the sugar.
Place on the cookie sheet and bake for 8-10 minutes, or until the edges start to brown slightly.
Remove from the oven, allow to cool slightly and then add a Hershey kiss to the center.
Transfer to a wire rack and allow to cool completely.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 83Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 19mgSodium: 39mgCarbohydrates: 10gFiber: 0gSugar: 10gProtein: 1g

How do I store gingerbread blossoms?

Once the cookies have cooled completely, place them in an airtight container. Store on the counter or in the fridge for up to a week.

Can you freeze gingerbread blossoms?

You can freeze either the dough once it’s made or the cookies after they are baked. I would not freeze the cookies with the Hershey kiss already added.

Other cookies to try:

Christmas cookies

Even more Christmas cookies to try this holiday season!

Spritz cookies

An easy butter cookie that everyone will love!

Iced ricotta cookies

Easy Peanut Blossoms

Be sure to PIN this recipe!

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Easy Peanut Blossoms

Kelley — Wed, 11 Dec 2019 17:19:54 +0000

Is there anything better than a warm peanut butter cookie topped with a Hershey’s kiss? NO. The answer is most definitely NO. These easy peanut blossoms are a holiday favorite but they are awesome YEAR ROUND! Let me show you how to make these easy cookies using a cookie mix.

This Saturday I was busy making 4 dozen peanut butter blossoms for my annual cookie exchange! Yes! Four dozen. I was so nervous that I wasn’t going to make enough too. I gobble these suckers up like it’s my job. They are hands down my favorite Christmas cookie.

No contest. Peanut butter blossoms win. Every time.

What are peanut blossom cookies?

Peanut blossoms or peanut butter blossoms or Hershey kiss cookies, are a combination of a peanut butter cookie and a Hershey kiss. You take a still warm peanut butter cookie and smush a chocolate kiss in the center. If peanut butter and chocolate are your thing – these cookies are for you!

You can make these totally from scratch or use a peanut butter cookie mix to help. I took the cookie mix route because it saves a bit of time. Either way, these cookies are quick and easy to make. My kids love helping me make these cookies every year.

Peanut butter blossom ingredients

Like I mentioned, these cookies are made easier by using a peanut butter cookie mix. To make these cookies using a mix you will need:

2 bags peanut butter cookie mix
6 tablespoons oil
2 tablespoons water
2 eggs
a lot of Hershey kisses
1 cup sugar

Peanut butter cookie mix – I use the Betty Crocker peanut butter cookie mix for my peanut blossoms. You can use whatever peanut butter cookie mix you prefer, but be sure to grab two mixes.

Oil – You will need a mild oil for your cookies. Something like vegetable or canola oil works best in this recipe. I would not recommend coconut or olive oil.

Hershey’s kisses – You want at least 3 dozen Hershey’s kisses for your peanut butter blossoms. This recipe will make at least 2 dozen, depending on the size you make your blossoms. Grab a big bag of Hershey’s kisses because you know you are going to snag a few before they make it to the cookie.

Sugar – Plain white sugar is all you need here. Before you add the cookies to the oven you will need to roll them in sugar. A fine sugar is suggested for this recipe.

After you gather all your ingredients you will also need to grab:

a large mixing bowl
a spatula
a small bowl
a cookie sheet

How to make peanut blossom cookies

This recipe can be broken down into 4 easy steps. Make the dough, roll in sugar, bake and top with a kiss.

Preheat over to 350. I suggest lining a cookie sheet with either a silicone baking sheet or giving it a quick spray with baking spray.

Combine your cookie mix, oil, water and eggs together in a large mixing bowl. Stir to combine the dough. It should be easy to handle and not very sticky. Pour your sugar into a smaller bowl and set aside.

Take your dough and roll them into about 1/2 inch balls. Take each dough ball and roll it in the sugar to coat. Place the cookie dough on the sheet and bake. You can unwrap your kisses while the cookies are baking.

Remove the cookies from the oven and allow to cool slightly. Place an unwrapped Hershey kiss in the center of the cookie. You can now remove them from the cookie sheet to cool on a wire cooling rack.

Tips for making your cookies

You do not want to chill your peanut butter blossom dough. If it gets too cold you won’t be able to roll the dough into balls.

If your dough is too crumbly, add a tsp of extra oil to bind the dough together.

Once your cookies are cooled, store them in an airtight container on the counter. They will last for up to a week on the counter. You don’t need to put them in the fridge, but it won’t hurt them either.

If you are looking to make these cookies from scratch – you can follow Betty Crocker’s peanut butter blossom recipe here.

Can I freeze peanut butter blossoms?

You can! You can either freeze the pre-cooked dough or freeze the baked cookies. To freeze the dough – make the dough according to the recipe and roll out the dough balls as instructed. Place them on a cookie sheet and put them in the freezer to set. Transfer to a large plastic baggy, seal it and put back in the freezer.

To freeze the baked cookies – make the cookies according to the recipe. Bake and allow to cool completely. Put them in a large plastic baggy and place in the freezer.

I do not suggest adding the Hershey kiss to the cookies if you plan to freeze them. Do this after they have thawed and you either cooked the dough or warmed up the baked cookies.

You may also want to try some of these other great blossom recipes:

Easy peanut blossom recipe

Prep Time: 5 minutes

Cook Time:

Total Time: 5 minutes

The BEST peanut butter blossoms made even better with a cookie mix!

Ingredients

2 pouches peanut butter cookie mix
6 tablespoons vegetable oil
2 tablespoon water
2egg
1 cup sugar
45-50 Hershey's kisses, unwrapped

Instructions

Pre-heat the oven to 350 degrees.
Make the cookie dough according to the package - which should be to combine all the ingredients together until dough forms.
Place the sugar in a small bowl.
Shape dough into 1/2-1 inch balls and roll them in the sugar.
Place on a cookie sheet.
Bake for 8-10 minutes or until the edges are slightly browning.
Remove, allow to cool slightly and place a Hershey kiss in the center of the warm cookie.
Allow to cool completely and enjoy!

Easy cookie recipes

Easy cookie recipes that everyone will love!

Iced ricotta cookies

The Best Spritz Cookies

Cranberry white chocolate cookies

Like this recipe? Be sure to PIN IT!

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The Best Spritz Cookies

Kelley — Fri, 06 Dec 2019 19:19:17 +0000

You will love how easy these classic spritz cookies are to make! The dough comes together quick and then you can press out spritz cookies using your cookie press. See how to make these yummy cookies that everyone will love!

My grandma was always in the kitchen during the holidays. She was always cooking or baking or frying up something delicious. Ever since I can remember I was always right by her side. We fried zucchini together, we mixed homemade pasta sauce together and we made cookies together. Her absolute favorite was spritz cookies. They were (and still are!) so easy to make and the recipe makes a ton!

I haven’t had spritz cookies in such a long time though. Once she passed, we just didn’t make them as often anymore. But last Christmas my mom bought me a Wilton Cookie Pro (affiliate link) and I was super excited to try it out. The kids were fascinated with it and couldn’t wait to press out the cookies. We spent all afternoon decorating little spritz cookies and just laughing together.

What are Spritz Cookies?

Spritz cookies are a semi-crispy, butter cookie that is similar to a sugar cookie. The word spritz comes from the German word spritzen which means “to squirt”. You “squirt” the spritz dough through a cookie press and decorate before baking. We love adding sprinkles to our spritz cookies!

Easy Spritz Cookies Ingredients

Like I mentioned, these are a butter cookie and you need lots of it! Three sticks to be exact. You will also need:

flour
baking powder
sugar
egg
milk
vanilla extract
almond extract

What I love about this recipe is that the ingredients are pretty basic. You don’t need anything to make these spritz cookies. The most exotic ingredient on this list would maybeeee be the almond extract but even that can be found in most grocery stores. You can even try your hand at homemade almond extract if you’d like!

Cookie press for spritz cookies

You do need a cookie press in order to make these spritz cookies. With a cookie press you place the dough into the cookie press tube and then press the handle to release dough onto an ungreased cookie sheet. My Wilton cookie press came with a few discs that would create different shapes but you can also buy discs too! These Christmas discs would be fun for the holidays.

Besides the cookie press you will also need:

two mixing bowls
hand held or stand mixer
cookie sheet
spatula

How to make the Best Spritz Cookies

These cookies can be broken down into 4 easy steps.

Start by creaming the butter and the sugar. To that you will add your milk, egg and extracts. This creates your wet portion of the cookies.

In another bowl, combine the dry ingredients – the flour and the baking powder. Slow add the dry ingredients to the wet and incorporate well.

Your dough should be thick. Take your dough and add it to the cookie press tube. Press your cookies onto your ungreased cookie sheet. Add your sprinkles before baking.

Bake for 10-12 minutes in a 350 degree oven until the edges start to turn a golden brown. Remove, allow to cool and remove from cookie sheet using a spatula.

Should you chill Spritz cookie dough?

Short answer – no, you shouldn’t chill the spritz cookie dough before baking. The dough needs to be pliable in order to be added to the cookie press tube and pressed onto the cookie sheet. If the dough is cold, it’s harder to do this.

Can you freeze Spritz cookie dough?

Yes! You can freeze your spritz cookie dough if you want to make the cookies later. The best way to do this is to place the just mixed dough onto a cookie sheet with parchment paper. Make a roll out of the dough and wrap it in the parchment paper. Place the cookie sheet in the freezer with the dough log and allow to harden. Remove from the cookie sheet, place the parchment paper cookie dough into a ziploc bag and place back in the freezer.

You will need to thaw the cookie dough before making your spritz cookies. Just place the parchment paper log on the counter long enough for the dough to thaw completely. You can then place it in the cookie press and make your cookies!

Do you decorate spritz cookies before or after baking?

You will need to decorate your spriz cookies BEFORE baking. The sprinkles will not stick to the baked dough. Feel free to use your favorite festive sprinkles on your spritz cookies!

More tips for making your spritz cookies

Like I mentioned before, this recipe will make a bunch of cookies, close to 6 dozen cookies depending on the size of your disc used. They are smaller, but perfect for giving out as gifts or handing out at a cookie exchange.

How long does spritz cookies last?

Once your cookies are cooled, I suggest putting them in an airtight container. They should keep for up to a week on the counter this way. You don’t have to place them in the fridge.

Serve spritz cookies with:

What’s better than cookies and coffee?? You may want to pair your spritz cookies with:

Peppermint mocha
Chestnut praline latte
London fog latte
Homemade cinnamon coffee
White chocolate mocha
Starbucks copycat white hot chocolate – non coffee drink!

Spritz cookies

Yield: 6 dozen cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

An easy butter cookie that everyone will love!

Ingredients

3 1/2 cup flour
1 teaspoon baking powder
1 1/2 cups (3 sticks) butter, softened
1 cup sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Instructions

Preheat your oven to 350 degrees.

Combine flour and baking powder together in a bowl.
Beat the butter and sugar in another bowl. Add egg, milk and extracts to the mix.
Add the flour mixture and combine well.
Fill your cookie press with dough and press out cookies onto an ungreased cookie sheet.
Bake for 10-12 minutes, or until the edges are golden brown. Let cool and enjoy!
Makes about 6 dozen spritz cookies.

Notes

Not best to chill dough before using press. See post for more details.

Nutrition Information:

Yield: 6 dozen Serving Size: 2
Amount Per Serving: Calories: 412Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 98mgCarbohydrates: 90gFiber: 2gSugar: 34gProtein: 9g

You may also enjoy these other cookie recipes:

Sugar cookie bars

Iced ricotta cookies

White chocolate cranberry cookies

The post The Best Spritz Cookies appeared first on mom makes dinner.

Chocolate white chocolate chip cookies

Kelley — Wed, 29 May 2019 16:50:47 +0000

Hey there my chocolate lovers! I have THE ULTIMATE chocolate lovers cookie for you today. It’s a combo of milk chocolate and white chocolate and is so perfect. Let me show you how to make these chocolate white chocolate chip cookies today!

Alright friends, I’m going to be totally honest here. No holding back. I got to get this off my chest. The truth is.. if I had to pick ANY dessert out there.. I would pick a warm cookie fresh out of the oven.

I know, I know. Some people may think that’s odd. I mean when you have cake or pie or brownies to pick from. But in my book, nothing beats a warm cookie. In fact, this chocolate white chocolate chip cookie may be my new favorite one.

Chocolate white chocolate chip cookies

I’m going to be honest again here, the name of these cookies is almost a tongue twister. I mean, chocolate white chocolate chip? Really? Yes, really. I wanted a name that accurately described the best cookies ever.

These cookies are thick and chewy and pretty much have a brownie consistency. Which makes sense because I used a brownie batter for the base of these cookies. Then, I added in regular milk chocolate AND white chocolate chips. Ya know, for funsies.

Ingredients

Besides the fact that these cookies are double cookie, extra chewy and oh so delicious, the ingredient list is also pretty simple. To make these chocolate white chocolate chip cookies you will need:

brownie mix
butter
water
eggs
flour
chocolate chips

You can use any brownie mix that you prefer in this recipe. I used King Arthur gluten free brownie mix for my cookies. The amount of flour needed to firm up the batter may vary slightly among other brownie mixes, but not by much. You can even try a homemade brownie too!

For the butter and eggs you can use any kind that you like here. You can even sub out the butter for oil. Also, I used large eggs for this recipe. Regular all-purpose flour works in this recipe. If you want to keep these brownies gluten free, use a gluten free flour blend.

You will need two different chocolate chips – milk chocolate chips and white chocolate chips. Feel free to sub the milk chocolate for dark chocolate or bitter sweet – whatever you like! Use a higher quality white chocolate chip to get the best results for this cookie. Find out more about white chocolate here.

Instructions and tips

Once you have all your ingredients together you will also need to grab:

a mixing bowl
spatula
cookie scoop
cookie sheet
silicone baking sheet or parchment paper
cooling rack

Pre-heat your oven to 350 degrees Fahrenheit and line your cookie sheet with either a silicone baking mat or parchment paper.

Start by mixing together your brownie mix, eggs, butter and water. (Or whatever ingredients your brownie mix calls for.) Then, slowly add in the flour until you get a thicker batter. You want the batter to hold together when you form a ball. If it’s too thin, add more flour.

Mix in the regular chocolate chips and the white chocolate chips. Stir until just combined.

Use your cookie scoop to dole out balls onto your lined cookie sheet. You can also do this with a spoon or even using your hand. (No fancy tools needed!) The batter should be thick enough that it doesn’t spread once it’s on the cookie sheet.

Bake for 8-10 minutes. Your edges should be slightly brown and any white chocolate chips will get a bit darker. Place on a cooling rack once you remove them from the oven.

Everything can be mixed in one bowl! No need to dirty more dishes than necessary here.

If you are using parchment paper, crumble the into a ball and then stretch it out onto your cookie sheet. This will help with the edges curling over. The crumpled parchment doesn’t affect the cookies at all.

The extra flour is needed to thicken up the batter so that the cookies don’t spread on the baking sheet. Start with a few tablespoons and add more, if needed. The amount of flour you need will depend on the brownie mix you pick.

Allow the cookies to cool slightly and place in an air tight container to store. A plastic bag or tupperware work perfect.

Chocolate white chocolate chip cookies

Yield: 14 cookies

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Brownie cookies made with two types of chocolate chips.

Ingredients

1 package of brownie mix, see notes
1/2 cup melted butter
2 tablespoons water
2 large eggs
1/2 cup of flour, see notes
1/4 cup milk chocolate chips
1/4 cup white chocolate chips

Instructions

Preheat your oven to 350 and line your cookie sheet with a silicone baking mat or parchment paper.
In a large mixing bowl, combine your brownie mix, butter, eggs and water.
Mix in your chocolate chips.
Start by adding in a few tablespoons of flour until your batter is thick and doesn't spread.
Scoop out your batter onto your cookie sheet.
Bake for 8-10 minutes or until the edges are slightly browning.
Remove, place on a cooling rack and enjoy!

Notes

I used King Arthur gluten free brownie mix which is a 17 ounce brownie mix. I have not tested this recipe with other brownie mixes.

Start by adding a few tablespoons of flour at a time until you get a thick batter that doesn't spread out on the cookie sheet.

Nutrition Information:

Yield: 14 Serving Size: 1 cookie
Amount Per Serving: Calories: 306Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 45mgSodium: 200mgCarbohydrates: 40gFiber: 0gSugar: 3gProtein: 4g

You may also want to try these other great cookie recipes as well:

Monster cookies

Pecan praline chocolate chip cookies

Starbucks copycat chocolate chunk cookies

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