These chewy Oatmeal Cranberry Cookies are the perfect addition to your Christmas cookie trays! These cookies are made with rolled oats and dried cranberries, flavored with warm vanilla and cinnamon, and topped with a sweet white chocolate drizzle!

For more oatmeal cookie inspiration, check out my Double Chocolate Oatmeal Cookies, Peanut Butter Oatmeal Chocolate Chip Cookies, or my Oatmeal Butterscotch Cookies.

There’s something undeniably festive about the blend of oatmeal, cranberries, and white chocolate!

Oatmeal cookies are some of my favorites — I love their chewy texture! This trio captures the essence of the winter holidays, making these cookies an instant hit during the festive season.

The dried cranberries and white chocolate drizzle in this recipe elevate a traditional oatmeal cookie to something even more special for the holidays.

They’re perfect for family gatherings during the holiday season, impromptu bake sales, or that cookie exchange you’ve been looking forward to!

Ingredients Needed:

• Unsalted Butter: adds flavor and creates a tender texture. Make sure it’s at room temperature before you begin mixing.
• Brown Sugar: gives the cookies a molasses-rich sweetness and contributes to the cookie’s chewy texture.
• Egg: the binding agent that helps hold all the ingredients together.
• Vanilla Extract: gives the cookies a classic, warm flavor.
• Oats: large rolled oats, or Old Fashioned Oats, give these cookies their oaty substance and flavor with a chewy and hearty texture. I don’t recommend swapping for quick oats but they could be used in a pinch.
• Flour: use all-purpose flour for the primary structure of the cookie. I’ve made these with 100% whole wheat flour as well!
• Baking Powder & Baking Soda: leavening agents that help the cookies rise and spread.
• Salt: enhances the flavors of the other ingredients. If using salted butter, adjust the amount.
• Cinnamon
• Dried Cranberries
• White Chocolate
• Oil: to mix with the melted chocolate to make a smooth drizzle topping.

How to Make Chewy Oatmeal Cookies with White Chocolate and Cranberries

This recipe is quick and easy to make, ready in just 20 minutes! Full instructions are included in the recipe card below.

1. Beat butter and sugar: Beat butter and sugar until light and fluffy.
2. Mix in egg and vanilla: Add the egg and vanilla extract and beat just until smooth.

3. Add dry ingredients: Make cookie dough by adding in the oats, flour, baking powder, baking soda, and salt, and beat until combined.
4. Add cranberries, and bake cookies: Stir in the dried cranberries, then place dough balls on a baking tray and bake. Decorate with a drizzle of melted white chocolate, if desired.

How do I store Oatmeal Cranberry Cookies?

Store Oatmeal Cranberry Cookies once they have cooled to room temperature in an airtight container or in a Ziploc bag on the counter for up to 7 days. For maximum freshness, I recommend moving them to the freezer after 2-3 days.

Can I freeze Oatmeal Cranberry Cookies?

Yes, freezing your festive cookies is a great way to prep ahead for the busy holiday season!

Once the cookies have cooled to room temperature, store them in a freezer-safe container. You can simply place them in a freezer-safe container once they are completely cooled and place them in the freezer. They won’t stick together and you can grab however many you need at once.

You can defrost to eat or eat them frozen!

Can I freeze Oatmeal Cranberry Cookie Dough Balls?

You can freeze the unbaked cookie dough balls instead in order to bake them fresh later. Simply flash-freeze the cookie dough balls on a lined baking sheet, then put the frozen dough balls in a freezer bag in the freezer for up to 2 months. You can then bake them fresh from frozen, adding a couple of minutes to the baking time!

Tips and Notes

• Mixing ingredients. When making cookie dough, you’ll achieve the best results by using a stand mixer with a paddle attachment or a large mixing bowl with an electric mixer.
• Do not overbake. Be careful to avoid overbaking your cookies, as this will result in tough, dry cookies instead of soft and chewy. It’s okay for the cookies to be slightly glossy in the center when you pull them out!
• Cool cookies before decorating. Make sure the cookies have cooled fully to room temperature before adding any decorative drizzle, as any heat from the cookie will melt the topping and keep it from setting.

White Chocolate Cranberry Oatmeal Cookies Variations

• Add in some nuts. Add in some crushed peanuts, chopped macadamia nuts, or crushed pecans for a nutty flavor and crunchy texture.
• Mix in chocolate chips. Try adding in some white chocolate chips or dark chocolate chips to the cookie dough to give bursts of sweetness throughout the cookies.
• Ice the cookies. Instead of a white chocolate drizzle, you can top the cookies with a simple powdered sugar and water glaze drizzle, or even just a dusting of powdered sugar.

Serving Suggestions

Make these cookies for a holiday cookie tray alongside my Chocolate Crinkle Cookies, Christmas Sugar Cookies, my Best Snickerdoodle Recipe, or try one of my other favorite 31 Christmas Cookie Recipes!

These chewy cookies pair perfectly with a glass of cold milk or hot coffee for an afternoon pick-me-up, or you could try my Cold Brew Coffee for something a bit different.

More Delicious Christmas Cookie Recipes to Try

Fall/Winter

Grandma’s Sour Cream Sugar Cookies

Desserts

Brown Sugar Pecan Cookies Recipe + VIDEO

Desserts

Frosted Lemon Sour Cream Sugar Cookies

Desserts

Chocolate Sour Cream Sugar Cookies Recipe

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Oatmeal Cranberry Cookies

These chewy Oatmeal Cranberry Cookies are the perfect addition to your Christmas cookie trays! These cookies are made with rolled oats and dried cranberries, flavored with warm vanilla and cinnamon, and topped with a sweet white chocolate drizzle!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 18 cookies

Calories 208cal

Author Ashley Fehr

Ingredients

Oatmeal Cranberry Cookies

• ¾ cup unsalted butter room temperature
• 1 cup brown sugar (packed) 200-220 grams
• 1 large egg
• 1 tablespoon vanilla extract
• 1 ½ cups large rolled oats
• 1 ¼ cups all purpose flour (or sub whole wheat)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon (optional)
• 1½-2 cups dried cranberries

White Chocolate Drizzle (optional)

• ¼ cup white chocolate chips or chopped white chocolate
• 1 teaspoon oil

US Customary – Metric

Instructions

Oatmeal Cranberry Cookies

• Preheat the oven to 350 degrees F and line three baking sheets with parchment paper.
• In a large bowl with an electric mixer, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes.
• Add the egg and vanilla and beat just until smooth.
• Add the oats, all-purpose flour, baking powder, baking soda, and salt, and beat until combined. Stir in dried cranberries (you can start with 1½ cups and add an extra ½ cup if you prefer).
• Drop 2 tablespoons of dough (I use a 2 tablespoon cookie scoop; they will be too sticky to roll) onto parchment paper 2-3 inches apart (I do 6 per pan). If you like thinner, chewier cookies, press the cookie dough balls down slightly with your hand.
• Bake at 350 degrees F for 9–10 minutes, until the edges are just beginning to brown and the centers are almost set but still a bit glossy in the middle—they will continue to set as they rest. Don’t overbake!
• Let the freshly baked cookies sit on the baking tray for 5–10 minutes before putting them on a wire rack to cool completely.

White Chocolate Drizzle (optional)

• In a small microwave-safe bowl, combine chocolate and oil.
• Microwave on 50%–70% power in 30-second intervals, stirring each time, until melted.
• Place in a Ziploc plastic bag, snip a tiny bit off the corner of the bag, and drizzle over the tops of the cookies as desired once they have fully cooled.

Notes

Ingredients and Substitutions:

• Butter: you can use unsalted or salted butter here. If using salted butter, you can reduce the salt or keep it all if you like a salty bite to your cookies.
• Oats: I like to use rolled or large flake oats for texture, but this recipe will also work with quick oats or instant oats.
• Flour: when making these for my family, I always use whole wheat flour because, honestly, no one will ever know the difference! You can use either or a combination.
• Cinnamon: ½ teaspoon won’t make these very spicy but will add a nice warmth. You can increase or omit according to your preferences.
• Cranberries: you can substitute the cranberries with raisins or other dried fruit, or reduce to 1-1½ cups and add ½-1 cup white chocolate chips.

Storage

• Store: Store Oatmeal Cranberry Cookies once they have cooled to room temperature in an airtight container or in a Ziploc bag on the counter for up to 7 days.
• Freezing Cookies: Once the cookies have cooled to room temperature, store them in a freezer-safe container. Put parchment paper between each layer to keep them from sticking together, and keep them in the freezer for up to 2 months. Defrost at room temperature when you’re ready to serve them again.
• Freezing Cookie Dough: Flash-freeze the cookie dough balls on a lined baking sheet, then put the frozen dough balls in a freezer bag in the freezer for up to 2 months. You can then bake them fresh from frozen, adding a couple of minutes to the baking time!

Nutrition

Calories: 208cal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 104mg | Potassium: 73mg | Fiber: 1g | Sugar: 19g | Vitamin A: 250IU | Vitamin C: 0.02mg | Calcium: 25mg | Iron: 1mg

The post Oatmeal Cranberry Cookies appeared first on The Recipe Rebel.

This easy Chai Cookies Recipe are soft and chewy, made with a homemade chai spice blend and coated with cinnamon sugar. They’ll quickly become a new favorite fall cookie recipe!

These Chai Cookies combine two of my favorite things: cookies and warm chai spices!

There are a lot of spices needed to make a truly delicious chai mix, but the effort is worth it (and you can sub in a prepared mix if you have one!).

Filled with all the delicious fall flavors, these chai sugar cookies are perfect for cozy nights by the fire with a cup of your favorite chai tea!

They’re made with a cinnamon sugar coating, like in my Snickerdoodle Recipe, for even more spiced goodness.

Whether you’re a huge chai fan or just looking for the perfect cookie to share with friends and family, this recipe is sure to impress.

Try my Soft Molasses Cookies recipe, Mint Hershey’s Kiss Cookies, Chocolate Crinkle Cookies, or one of these 31 Best Christmas Cookies for more holiday cookie treats!

Ingredients Needed:

• Butter: I use unsalted butter here to better control the salt content in the cookies. Make sure it’s at room temperature before mixing.
• Sugars: white granulated sugar and brown sugar are both used in these chai cookies to give them a great texture, color, and depth of flavor. We’ll use the white sugar for the coating too.
• Oil: a neutral flavored oil like canola oil or vegetable oil will help keep the cookies moist.
• Egg: to bind the ingredients.
• Vanilla: vanilla extract blends well with the spices, adding a sweet warmth to the cookies as well.
• Flour: all-purpose flour is perfect here. I haven’t tried this recipe with other types of flour.
• Cream of Tartar: a fool-proof way of giving these cookies their chewy texture (you can skip if you don’t have any).
• Baking Soda: to help the cookies rise slightly to be light and fluffy.
• Spices: use a combination of ground ginger, ground cinnamon, ground cloves, cardamom, ground nutmeg, and allspice for the chai flavor. You’ll need cinnamon for the coating too. You can swap this out with 1.5 teaspoons chai spice mix.

How to Make Homemade Chai Cookies

This recipe comes together easily! Full instructions are included in the recipe card below.

1. Beat butter, sugars, and oil: Beat the butter, sugars, and oil together.
2. Add egg and vanilla: Add the egg and vanilla extract, and beat until combined.

3. Mix in the dry ingredients: Add the flour, cream of tartar, baking soda, ginger, cinnamon, cloves, cardamom, nutmeg, and allspice.
4. Scrape sides of bowl: Be sure to scrape down the sides of the bowl with a spatula to ensure you’re using all the ingredients.

5. Coat dough balls in cinnamon sugar: Make cookie dough balls and roll them into a cinnamon-sugar mix.
6. Place on sheet and bake: Place 6 dough balls on each cookie sheet, and bake.

How do I store Chai Cookies?

Once your cookies have cooled to room temperature, store them in an airtight container or in a Ziploc bag on the counter for up to 7 days.

Can I freeze Chai Cookies?

Yes! Freezing these Chai Cookies is a great way to get a head start on your holiday treat prep.

Once the cookies have cooled to room temperature, store them in a freezer-safe container with parchment paper between each layer to keep them from sticking together. They’ll last in the freezer for up to 2 months. Defrost at room temperature when you’re ready to serve them again.

Alternatively, you can make the cookies up to the point of baking them and freeze the unbaked cookie dough balls. Simply flash-freeze the cookie dough balls on a lined baking sheet, then put them in a freezer bag in the freezer for up to 2 months. You can then bake them fresh from frozen, adding a couple of minutes to the baking time!

Tips and Notes

• Get the correct measurements. Use a digital kitchen scale to measure your dry ingredients for the most accuracy with this recipe, where needed. Measuring spoons are fine for measuring out the spices.
• Mixing tools. Use a stand mixer with a paddle attachment if you have one, or a large mixing bowl with an electric mixer, to mix your cookie dough efficiently.
• Cookie scoop. I like to use a 2 tablespoon cookie scoop for most cookies! I love that they all come out the same size.

Chai Sugar Cookie Recipe Variations

• Taylor Swift Chai Cookies. If you’re a Taylor Swift fan (or if you keep up with TikTok), you’ll have no doubt seen Taylor Swift’s Chai Cookies. Simply make an eggnog glaze to finish off these cookies instead of the cinnamon sugar coating I’ve used here to get the same effect.
• Add chocolate. Add some white chocolate chips to the dough for a chocolatey twist on this chai sugar cookie.

Serving Suggestions

These cookies pair perfectly with a glass of cold milk or a hot cup of chai tea on a cold, wintery day!

​Try my Caramel Frappuccino, Slow Cooker Cranberry Apple Cider, or my Slow Cooker Pumpkin Spice Latte for more fall-flavored drinks to go with these cookies.

More Easy Holiday Cookie Recipes to Try

Fall/Winter

Grandma’s Sour Cream Sugar Cookies

Desserts

Brown Sugar Pecan Cookies Recipe + VIDEO

Desserts

Frosted Lemon Sour Cream Sugar Cookies

Desserts

Chocolate Sour Cream Sugar Cookies Recipe

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Chai Cookies Recipe

This easy Chai Cookies Recipe are soft and chewy, made with a homemade chai spice blend and coated with cinnamon sugar. They'll quickly become a new favorite fall cookie recipe!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 13 minutes minutes

Total Time 28 minutes minutes

Servings 24 servings

Calories 118cal

Author Ashley Fehr

Ingredients

Chai Cookies

• ½ cup unsalted butter room temperature
• ½ cup granulated sugar 100 grams
• ½ cup brown sugar 100 grams
• 1 tablespoon oil I use canola oil
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all purpose flour fluffed and levelled* (260 grams)
• 1 teaspoon cream of tartar
• ½ teaspoon baking soda
• ½ teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• ⅛ teaspoon cardamom
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon allspice

Cinnamon Sugar

• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
• In the bowl of a stand mixer, or in a large bowl with an electric mixer, beat the butter, sugars and oil on high until light and creamy (about 2-3 minutes).
• Add the egg and vanilla extract, and beat until combined.
• Add the flour (be sure to fluff it or weigh it!), cream of tartar, baking soda, ginger, cinnamon, cloves, cardamom, nutmeg and allspice and beat on medium speed until combined, scraping down the sides as necessary.
• In a small bowl, combine the sugar and cinnamon for the Cinnamon Sugar.
• Roll the cookie dough into 1″ cookie dough balls and roll them in cinnamon sugar. Place 12 of the dough balls on each cookie sheet.
• Bake for 8-10 minutes, until slightly puffed but not browned, they may have a slight sheen but not be gooey in the middle. Remove from the oven and allow to cool on the baking sheet for 10 minutes before removing to a cooling rack.

Notes

Ingredients and Substitutions:

• Butter: salted or unsalted butter will work just fine here!
• Flour: be sure to fluff or weigh the flour — this will help you to get thick, chewy cookies that are not thin or dry.
• Cream of Tartar: this helps to give the cookies a great chewy texture. You can omit if you must but I really recommend trying it!
• Spices: the spice list is long because we are essentially making our own chai spice. You can substitute this with 1½ teaspoons of prepared chai spice mix, or reduce or increase the spices according to your tastes. These cookies have a mild spice flavor, so there is room to add more if you like a really strong chai flavor.

Storage

• Storage: Once your cookies have cooled to room temperature, store them in an airtight container or in a Ziploc bag on the counter for up to 7 days.
• Freeze Cookies: Once the cookies have cooled to room temperature, store them in a freezer-safe container with parchment paper between each layer to keep them from sticking together. Defrost at room temperature when you’re ready to serve them again. 
• Freeze Cookie Dough Balls: Make the cookies up to the point of baking them, and freeze the unbaked cookie dough balls. Simply flash-freeze the cookie dough balls on a lined baking sheet, then put them in a freezer-bag in the freezer for up to 2 months. You can then bake them fresh from frozen, adding on a couple of minutes to the baking time!

Nutrition

Calories: 118cal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 28mg | Potassium: 43mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 129IU | Vitamin C: 0.01mg | Calcium: 9mg | Iron: 1mg

The post Chai Cookies Recipe appeared first on The Recipe Rebel.

Chocolate Mint Cookies have a chewy chocolate cookie base and a thick and creamy mint frosting, topped with a rich chocolate ganache to finish. They are a showstopper and a hit on every Christmas cookie tray!

These Mint Chocolate Cookies one of my new favorite Christmas cookies, featuring one of our favorite flavor combinations: mint and chocolate!

I’m lucky enough that our whole family is mint-obsessed, so we are all thrilled when a batch of these makes an appearance (although it does mean I have to share…).

They’re based off of my Mom’s Double Chocolate Cookies recipe for the base, with these Fudgy Mint Chocolate No-Bake Cookies​ as my other inspiration.

These cookies make a great edible gift for mint chocolate lovers too; they’re like Andes Mints but in chewy chocolate cookie form.

With the vibrant green color in the frosting, these cookies are perfect for St. Patrick’s Day and around Christmas time.

You can customize this recipe to suit your preferences, whether that’s using a different kind of extract or a different kind of chocolate.

For more amazing desserts with mint and chocolate flavors, try my Mint Chocolate Chip Ice Cream, No Bake Mint Chocolate Bars, Mint Chocolate Truffles Recipe, and these Fudgy Mint Chocolate No Bake Cookies!

Ingredients Needed:

• Butter: use unsalted butter to ensure your cookies are rich and chewy, and also in the frosting to give it a creamy texture. If you only have salted butter, you may want to halve or omit the added salt.
• Sugars: granulated white sugar will sweeten the cookies and give them a chewy texture. Powdered sugar adds sweetness and structure to the frosting.
• Extracts: vanilla extract adds a warm sweetness to the cookies, balancing the chocolate flavor. The mint extract gives the frosting that fresh mint flavor.
• Egg: to bind the ingredients together.
• Flour: use all-purpose flour for these cookies.
• Unsweetened Cocoa Powder: to give the cookie base a rich chocolate flavor.
• Baking Soda and Salt: to help the cookies rise and enhance all the flavors.
• Milk: to aid the consistency of the frosting.
• Green Food Coloring: use food coloring to achieve that great green color for the frosting. This is optional, and you can skip it if you like.
• Semisweet Chocolate Chips: for the base of the chocolate ganache. You can use chopped chocolate instead of chips if you prefer.
• Oil: to make the ganache spreadable.

How to Make Mint Chocolate Cookies

These cookies are full of chocolate and minty flavor! Full instructions are included in the recipe card below.

1. Cream butter and sugar: Cream the butter and granulated sugar until smooth.
2. Add vanilla and egg: Add the vanilla and egg and beat until combined.

3. Add dry ingredients: Add the flour, cocoa powder, baking soda, and salt, and mix until a dough forms.
4. Make cookies: Bake cookie dough balls into cookies, then let them cool.

5. Add frosting: Make green frosting, then top the cookies with an even layer. Let them chill in the freezer.
6. Add chocolate ganache: Make the chocolate ganache and spoon it over frozen cookies. Serve or leave at room temperature to thaw completely.

Mint Chocolate Cookies FAQs

Tips and Notes

• Electric Mixer. The easiest way to make cookies is to mix the cookie dough in the bowl of a stand mixer. A hand mixer can also be used, but may have a tougher time with the thick dough.
• Room-temperature ingredients. To achieve the perfect chewy and gooey cookie texture, ensure that your butter and egg are at room temperature before mixing.

Chocolate Mint Cookies Variations

• Swap the chocolate. Use dark chocolate or white chocolate chips, depending on your preference for the topping.
• Swap the extract. Peppermint extract and spearmint extract will give you a different flavor for these cookies, so experiment and use your favorite! You can also use almond, orange, caramel, strawberry or any other kind of extract you have.
• Food coloring. While green food coloring gives a festive touch to these cookies, feel free to experiment with different colors or leave the coloring out altogether.

Serving Suggestions

These Mint Chocolate Cookies pair wonderfully with Mint Chocolate Chip Ice Cream, and No Churn Chocolate Ice Cream, enhancing the minty and chocolatey flavors for an indulgent dessert.

A glass of milk is always a classic choice to pair with cookies too, or try my Cold Brew Coffee for an afternoon pick-me-up!

More Amazing Cookie Recipes To Try

Fall/Winter

Oatmeal Cranberry Cookies

Desserts

Chai Cookies Recipe

Cookies

Chocolate Mint Cookies

Christmas

Toffee Shortbread Cookies

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Chocolate Mint Cookies

Mint Chocolate Cookies have a chewy chocolate cookie base, a thick and creamy mint frosting, and are topped with a rich chocolate ganache to finish.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Cooling time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 16 cookies

Calories 295cal

Author Ashley Fehr

Ingredients

Chocolate Cookies

• ½ cup unsalted butter (room temperature)
• 1 cup granulated sugar (200 grams)
• 1 teaspoon vanilla
• 1 large egg (room temperature)
• 1¼ cups flour (163 grams) fluffed and levelled
• ⅓ cup unsweetened cocoa powder (30 grams)
• ½ teaspoon baking soda
• ¼ teaspoon salt

Frosting

• 1½ cups powdered icing sugar
• ½ cup unsalted butter (room temperature)
• 1 tablespoon milk
• ½-1 teaspoon mint extract (depending on your tastes)
• green food coloring (optional)

Ganache

• ¾ cup semisweet chocolate chips or chopped chocolate 130 grams
• 1 tablespoon oil

US Customary – Metric

Instructions

Chocolate Cookies

• Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
• With an electric mixer, cream together butter and granulated sugar until smooth, about 3-4 minutes. Add vanilla and egg and beat until combined.
• Add the flour, cocoa powder, baking soda and salt and mix until a dough forms (it should hold together easily, and may be tacky but not too sticky).
• Roll into 16 1¾" balls (a little bigger or smaller is fine). Bake for 8-10 minutes, until the center of the cookie is slightly glossy but the edges are set.
• Let cool for 10 minutes before removing from the pan to cool completely.

Mint Frosting

• In a medium bowl, beat together powdered sugar, butter, milk, mint extract and food coloring if using. Add additional powdered sugar to thicken if needed, or a splash of milk to thin if too thick.
• Spread evenly over cooled cookies and place in the freezer for at least 15 minutes while you melt the chocolate.

Chocolate Ganache

• In a medium bowl, stir together chocolate and oil. Heat in the microwave in 30-40 second intervals, stirring well each time, just until melted.
• Spoon over frozen cookies (having the cookies frozen makes it a lot easier to control where the chocolate goes without it running off). Serve or leave at room temperature to thaw completely (the chocolate will remain firm).

Video

Notes

Ingredients and Substitutions:

• Dairy-free: you can make this recipe with hard vegan margarine and dark chocolate to make the recipe dairy-free.
• Gluten-free: you can use gluten-free oat flour to make this recipe gluten-free, just ensure there has been no cross-contamination.
• Whole wheat: I often make this cookie recipe with 100% whole wheat flour and no one ever notices – it’s a great way to pack in extra fibre!
• Frosting: obviously, we love chocolate and mint and that’s why we use mint extract. However, any flavor of extract will work here! Feel free to experiment with the flavor of these cookies.

Storage:

Store: Once the cookies have cooled completely on a wire rack, store them in an airtight container in the refrigerator or in the freezer. They can sit at room temperature for an hour or two, but we don’t want the chocolate or frosting to get too warm. The cookies will last up to a week in the refrigerator, or up to 2 months in the freezer. Flash-freeze the cookies on a baking tray, then store them in a Ziploc bag with parchment paper in between each one so they don’t stick together.

Nutrition

Calories: 295cal | Carbohydrates: 37g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 78mg | Potassium: 95mg | Fiber: 2g | Sugar: 27g | Vitamin A: 375IU | Calcium: 15mg | Iron: 1mg

The post Chocolate Mint Cookies appeared first on The Recipe Rebel.

Toffee Shortbread Cookies are made with just a few simple ingredients and easy to customize and make your own. They are sublime, buttery, and perfect for the holiday baking or a cookie exchange!

Toffee Shortbread Cookies combine the rich, buttery texture of shortbread with the sweet crunch of toffee pieces to make a cookie that is simply irresistible!

I always thought I was not a “shortbread person”, but these have changed my mind. They are rich but not too sweet, with a salty bite and crunch thanks to toffee bits.

The origins of shortbread go back to medieval Scotland. Traditionally enjoyed during Christmas and New Year’s, shortbread has evolved with numerous variations, and it’s grown into an internationally loved treat!

The infusion of toffee bits and mini chocolate chips — although not traditional — transforms the classic shortbread into a treat that’s hard to resist.

Whether you’re looking for something delicious for a cookie exchange or simply craving a treat, this recipe will become your go-to.

These cookies are a great addition to your holiday season, but they can be enjoyed at any time of the year.

If you’re mad about shortbread, you’ll also love my Millionaire Shortbread Recipe, Samoa Shortbread Bars, and these Strawberry Shortcake Ice Cream Bars!

Ingredients Needed:

• Salted Butter: the foundation of any good shortbread recipe. It provides the buttery texture and flavor we all love. Ensure it’s at room temperature for easy mixing.
• Powdered Sugar: adds sweetness to the cookies and contributes to their soft, melt-in-your-mouth texture.
• Flour: all-purpose flour provides the structure of the cookies.
• Salt: a pinch of salt will enhance the flavor of the cookies.
• Vanilla Extract: this adds a lovely aroma and depth of flavor to the cookies.
• Skor or Toffee Bits: these are the stars of the show, providing a sweet crunch and caramelized flavor.
• Mini Chocolate Chips: an optional addition, but they lend a delightful chocolatey flavor and additional texture to the cookies.
• Chopped Dark Chocolate: used for the chocolate drizzle, it adds a rich, indulgent finish to the cookies.

How to Make Toffee Shortbread Cookies

This recipe is so easy to make, and you can get the kids involved too! Full instructions are included in the recipe card below.

1. Make creamed mixture: Beat butter, then add powdered sugar, flour, salt, and vanilla.
2. Add toffee and chocolate: Stir in toffee bits and chocolate chips.

3. Wrap dough rolls: Make two dough rolls, cover them in plastic wrap, and refrigerate.
4. Slice dough: Slice each cookie dough roll into cookies.

5. Put cookies on tray: Place the cookie dough circles on the prepared baking trays.
6. Bake: Bake cookies, let them cool, then drizzle with melted chocolate if desired.

Toffee Shortbread Cookies FAQs

Tips and Notes

• Unsalted butter. If you only have unsalted butter, use it but add a pinch more salt to the recipe.
• Toffee chips or bits If Skor bits are not available, any brand of toffee bits will do the trick.
• Make them an edible gift. These yummy cookies make a thoughtful and delicious gift. Simply place them in a festive gift box, separated by parchment paper, to prevent them from sticking together.

Toffee Shortbread Cookie Variations

• Try some different add-ins. Try any kind of mini chocolate chips for these cookies (white chocolate, semi-sweet chocolate), butterscotch chips, or peanut butter chips, or finely chopped chocolate for a different flavor. Small pieces of dried fruit will also work well here, like small raisins or chopped dried mangoes. Or try some chopped nuts or even citrus zest!
• Use another extract. For a different flavor, you could use almond or lemon extract instead of vanilla.
• Dip them in chocolate. Instead of drizzling, dip half of each cookie into melted chocolate for a more decadent treat.
• Make Lemon Pistachio Shortbread Cookies. Add lemon zest and chopped pistachios to the base recipe for a refreshing and nutty variation.
• Decorate with icing. Get creative and decorate your cookies with colorful royal icing for a festive look to match an event or special occasion.

Serving Suggestions

A cold glass of milk is a classic choice that complements the sweetness and buttery texture of the cookies. Try my Cold Brew Coffee or a hot cup of coffee or tea to balance the sweet toffee bits and chocolate!

For an indulgent dessert, serve your Toffee Shortbread Cookies warm cookie with a scoop of your favorite ice cream, and drizzle with caramel or chocolate sauce. Try my Coffee Ice Cream or this No Church Chocolate Ice Cream to compliment the flavors of the cookies.

More Easy Cookie Recipes to Try

Fall/Winter

Oatmeal Cranberry Cookies

Desserts

Chai Cookies Recipe

Cookies

Chocolate Mint Cookies

Christmas

Toffee Shortbread Cookies

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Toffee Shortbread Cookies

Toffee Shortbread Cookies are made with just a few simple ingredients and easy to customize and make your own. They are sublime, buttery, and perfect for the holiday baking or a cookie exchange!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chilling time 6 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 28 cookies

Calories 184cal

Author Ashley Fehr

Ingredients

• 1½ cups salted butter (room temperature)
• ¾ cup powdered sugar (90 grams)
• 2½ cups all purpose flour (325 grams)
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• ½ cup Skor or toffee bits
• ¼ cup mini chocolate chips (optional)

Chocolate Drizzle

• ⅓ cup chopped dark chocolate

US Customary – Metric

Instructions

Toffee Shortbread Cookies

• In a large bowl, beat butter with an electric mixer until smooth.
• Add powdered sugar, flour, salt, and vanilla. Beat at low speed until combined.
• Add toffee bits and chocolate chips if using (I like to split my dough in two, do half with no chocolate, and add ¼ cup chocolate chips to half of my dough). The dough should be tacky but not stick to your hands.
• Divide the dough in two and shape it into a cylinder about 2″ in diameter. Wrap in plastic wrap and refrigerate for at least 6 hours or overnight.
• Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
• Slice each cookie dough roll into 12–14 cookies, ½” thick, to ensure even baking and a good texture. Place the cookie dough slices on prepared pans (leave the extra dough in the fridge until ready to slice and bake).
• Bake for 10 minutes, or until the edges are just golden brown. If your cookies spread slightly or the toffee melts out, you can use a knife or round cookie cutter to quickly reshape the cookies while they are hot.

Chocolate Drizzle

• Place chocolate in a medium glass bowl over a small pot of simmering water.
• Stir the chocolate until melted.
• Drizzle over the cookies as desired.

Notes

Ingredients and Substitutions:

• Butter: I have tested this recipe with hard margarine (that is not spreadable out of the fridge) and it does work, but they will spread more and be thinner than if you use butter. Butter is the best option, but if you need a vegan dessert, very hard margarine will work in a pinch (just don’t say I didn’t warn you).
• Flour: It’s best to stick to all-purpose flour for this recipe to achieve the desired texture and taste. The amount of flour is very important here, as you do not want your cookies to lose their shape when baking and you don’t want them dry and crumbly. I recommend using a scale to weigh your flour, or fluff the flour and spoon it into a measuring cup, then level off the top of the cup with a knife.
• Salt: I like my shortbread cookies with a noticeable amount of salt (don’t knock it til you try it!). If you are using salted butter and don’t like to have that bit of salt to offset the sweetness, you can omit the salt. Believe it or not, salt is crucial to all sweets and desserts.
• Toffee bits and chocolate chips: feel free to add more chocolate chips, or to switch up the mix-ins in this recipe! This is my favorite combo, but lots of others will work. Nuts, dried fruit, other chocolates, etc.

 

Make Ahead & Storage

• Make Ahead: To prep ahead for the holiday season, wrap the dough tightly in plastic wrap and store it in the freezer. When you’re ready to bake cookies, simply thaw the dough in the refrigerator, slice, and bake as directed.
• Store: Store Toffee Shortbread Cookies in an airtight container once they have cooled completely on the wire rack. Ensure that the container is sealed tightly. If stored properly at room temperature, the cookies can remain fresh for up to a week.
• Freeze: Place your cooled cookies in a single layer on a cookie sheet and freeze until solid. Once solid, transfer the cookies to a freezer bag and freeze them for up to 3 months!

Nutrition

Calories: 184cal | Carbohydrates: 17g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 31mg | Sodium: 108mg | Potassium: 31mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 356IU | Vitamin C: 0.03mg | Calcium: 14mg | Iron: 1mg

The post Toffee Shortbread Cookies appeared first on The Recipe Rebel.

These Sugar Cookie Bars are soft and chewy — one of my favorite recipes to make for birthday parties and potlucks! Ready in just 25 minutes, these cookie bars are the perfect dessert for any occasion or special event.

Sugar Cookie Bars are a huge hit in my house any time of year, from after school snacking to movie nights and parties — we love them!

This easy recipe is perfect all year round as you can easily make them your own with your favorite flavorings and toppings.

My sugar cookie recipe uses sour cream, it’s a not-so-secret secret ingredient that I think makes all the difference!

Sugar cookies made with sour cream are fluffier, softer, and more moist than those made without.

For more sugar cookie recipes, check out my Frosted Sugar Cookies, Chocolate Sour Cream Sugar Cookies, Frosted Lemon Sour Cream Sugar Cookies, Grandma’s Sour Cream Sugar Cookies, and these festive Christmas Sugar Cookies!

Ingredients Needed:

• Butter: use salted butter to enhance the flavors of these cookie bars. If you only have unsalted butter, add a dash of salt to the cookie dough and the frosting.
• Sugar: white granulated sugar will add sweetness and texture to the cookie bars.
• Sour Cream: full-fat sour cream adds delicious moisture to these cookies.
• Egg: binds ingredients and helps the cookie bars rise slightly.
• Extract: use vanilla extract and almond extract in these cookies for a warm, sweet, nutty flavor that sets these bars apart! 
• Flour: all-purpose flour works best in these cookies, I haven’t tried these cookies with other types of flour.
• Baking Powder: to help the cookie dough rise.
• Salt: to enhance the flavors.
• Powdered Sugar: for the base of the vanilla frosting.
• Milk: use full-fat, lower-fat, or dairy-free milk to get the frosting to the right consistency.

How to Make Frosted Sugar Cookie Bars

Sugar Cookie Bars are so quick and easy to make! Full instructions are included in the recipe card below.

1. Combine butter and sugar: Beat butter and sugar until light and creamy.
2. Add wet ingredients: Add the sour cream, egg, vanilla, and almond extract to the mixing bowl. Beat to combine.

3. Add dry ingredients: Add the flour, baking powder, and salt and mix until combined.
4. Put in pan and bake: Spread cookie dough into the prepared pan and bake.

5. Add frosting: Mix powdered sugar, melted butter, milk, and vanilla until fluffy, then spread on the cooled bars.
6. Decorate: Add sprinkles to the top if desired then cut and serve.

Sugar Cookie Bars FAQs

Tips and Notes

• Room temperature butter. It’s best to make these cookies using butter that has been brought to room temperature. It will be easier to mix with other ingredients and make the cookie bars fluffier too.
• Electric mixer. You can use a mixing bowl with a wooden spoon or hand mixer, or use the bowl of a stand mixer with the paddle attachment on it to make the cookie dough (you’ll want the whisk attachment for the frosting).

Easy Sugar Cookie Bars Variations

• Change the colors. You can add food coloring to the cookie dough or the frosting to match a special event or occasion. Try pink frosting for Valentine’s Day, or green frosting for St. Patrick’s Day, or red frosting for Christmas sugar cookie bars.
• Add other toppings. Use any kind or color of sprinkles you like. You could even use chocolate curls, mini chocolate chips, mini M&Ms, Reese’s Pieces, or crushed nuts.
• Make them fruity. Instead of almond extract, add some lemon juice or lemon extract to the cookies and frosting, then top with some fresh lemon zest!

Serving Suggestions

Serve your cookie bars with glasses of cold milk for a yummy after school snack, or with a hot cup of coffee for an afternoon pick-me-up!

If you’re making these bars as part of a dessert table, try my Cream Cheese Brownies, Cinnamon Apple Muffins, M&M Cookies, Almond Joy Brownies, and these Chocolate Peppermint Icebox Cookies on the side for a variety of treats.

More Delicious Cookie Recipes To Try

Fall/Winter

Oatmeal Cranberry Cookies

Desserts

Chai Cookies Recipe

Cookies

Chocolate Mint Cookies

Christmas

Toffee Shortbread Cookies

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Soft Sugar Cookie Bars

Moist and soft, these Sugar Cookie Bars are one of my favorite recipes to make for birthday parties and potlucks! Ready in just 25 minutes, these cookie bars are the perfect dessert for any occasion or special event!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 24

Calories 174cal

Author Ashley Fehr

Ingredients

• ½ cup salted butter (room temperature)
• 1¼ cups granulated sugar (200 grams)
• ⅓ cup sour cream (85 grams – higher fat will yield a thicker cookie)
• 1 egg
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract (optional)
• 2¼ cups all purpose flour (293 grams)
• 1 teaspoon baking powder
• ½ teaspoon salt

Frosting (optional)

• 1½-2 cups powdered sugar
• ¼ cup melted butter
• 2 tablespoons milk
• 1 teaspoon vanilla

US Customary – Metric

Instructions

Sugar Cookie Bars

• Preheat oven to 350 degrees and lightly grease a 9×13″ pan with nonstick cooking spray or butter, or line it with parchment paper.
• In a large mixing bowl beat butter and sugar together until light and creamy, about 3-4 minutes.
• Add sour cream, egg, vanilla and almond extract and beat until combined, scraping down the sides as necessary.
• Add flour, baking powder and salt and mix until combined. A slightly soft dough should form.
• Spread into prepared baking pan and bake for 15-18 minutes — until the edges are just lightly browned (don’t overbake — they will continue to bake as they cool in the hot pan).
• Let cool completely before frosting.

Frosting:

• Combine powdered sugar, melted butter, milk and vanilla with an electric mixer until smooth and fluffy.
• Spread on the cooled bars and add sprinkles if desired — the frosting will continue to set until it is dry on top. Serve.

Video

Notes

Ingredients and Substitutions:

• Sour cream: the sour cream makes for a soft cookie and helps to counteract the sweetness. If you prefer, you can substitute with plain Greek yogurt.
• Extracts: feel free to omit the almond extract if you do not have any or if you do not enjoy it. You can also add up to 1 teaspoon if you enjoy the flavor. 
• Frosting: if you like a thick layer of frosting, feel free to double this recipe.

Storage

• Store: Keep your sugar cookie bars in an airtight container or covered in plastic wrap or aluminum foil in the refrigerator for up to 5 days, or until they become hard. 
• Freeze: You can freeze sugar cookie bars for up to 3 months, but I would recommend freezing the bars before frosting them. Cover the baking tray twice with plastic wrap, then freeze. Defrost in the refrigerator or on the counter, then make your frosting up fresh, decorate, and serve!

Nutrition

Calories: 174cal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 99mg | Potassium: 44mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 219IU | Vitamin C: 0.04mg | Calcium: 19mg | Iron: 1mg

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This easy Skillet Cookie recipe makes a giant, melty chocolate chip cookie that’s baked in a cast iron skillet! Pile on the ice cream and dig in for a perfect dessert to share for any occasion!

An ooey-gooey Skillet Cookie is every cookie lover’s dream.

With a soft and melty chocolate chip center and perfectly golden brown crispy edges, this giant cookie is so delicious!

Topped with a scoop of ice cream, this is one of my favorite desserts.

This easy dessert is totally customizable by using your favorite chocolate chip cookie recipe or adding in your favorite chocolate candies. 

You could even make it with store-bought cookie dough to save you some time.

It’s best enjoyed fresh, but you can make the dough ahead and freeze it to bake fresh when you’re ready for a chocolatey treat!

If warm, melty chocolate is the way to your heart (like it is to mine), you’ll love my other gooey chocolate desserts like my Grandma’s Hot Fudge Sundae Cake, Mocha Chocolate Mug Cake, Flourless Chocolate Lava Cakes.

What is a skillet cookie?

If you came here because you’re wondering what on earth a skillet cookie is, get ready! 

Because things this glorious and delicious don’t happen every day

A cast-iron skillet cookie is simply one great, big, giant chocolate chip cookie baked in a cast-iron skillet.

With this skillet chocolate chip cookie, the center is going to be a little gooey while the edges are crispy.

It’s a great dessert to eat right out of the pan while it’s still warm.

For more chocolate chip cookie desserts, try my Mom’s Chocolate Chip Cookies, this No Bake Cookie Dough Cheesecake, or this No Bake Cookie Dough Ice Cream Cake!

Ingredients Needed:

• Butter: use unsalted butter to better control the salt content in these cookies. Let it come to room temperature to help it mix in more easily with the sugars.(*see notes below)
• Brown Sugar: packed brown sugar will add a caramel sweetness to this giant cookie. 
• Granulated Sugar
• Egg: to bind the ingredients and help the cookie rise. 
• Vanilla Extract: adds a warm, subtle flavor to the cookie.
• Flour: I’ve used all-purpose flour for this skillet cookie. Make sure it’s fluffed and leveled when you measure it out. You can also swap for an equal amount of whole wheat flour for a high-fibre treat.
• Baking Soda: use baking soda as a quick-rising agent — this ensures it is fluffy but also golden on the edges.
• Salt: to enhance all the flavors.
• Chocolate: use semi-sweet chocolate chips or a bar of chocolate that you can cut into chunks, depending on how much melty chocolate you want throughout the cookie. 

How to Make a Skillet Cookie

This recipe is easy to whip up! Full instructions are included in the recipe card below.

1. Cream butter and sugar: Beat butter and sugars together until fully creamed.
2. Add egg and vanilla: Add in the egg and vanilla extract, mixing to incorporate.
3. Add dry ingredients: Add flour, salt, and baking soda, and mix until completely combined.
4. Bake with chips on top: Stir in chocolate chips, and spread evenly into the prepared skillet. Bake until edges are crispy and the center is just set.

Skillet Cookie FAQs

Tips and Notes

• Flour: You can use all whole wheat flour to make this a whole-grain, high-fiber treat. You can also use all-purpose gluten-free baking flour or gluten-free oat flour (ideally it should be weighed; use 125 grams). 
• Chocolate: ¾ cup is a lot of chocolate. If you prefer less melty chocolate in your skillet cookie, reduce it to ½ cup.
• Serving It Hot: The cast iron retains heat well, so unless you want it piping hot, you’ll want to leave it to cool for a bit before serving it. If I’m making this for my kids, I’ll leave it out for 30 minutes before serving it to them. 
• Cookie Dough: I’ve based this skillet cookie recipe on my Mom’s Chocolate Chip Cookies. If you’re really in a hurry and don’t want to bother, you can easily swap out your favorite store bought brand and no one will know!

Skillet Cookie Variations

• Peanut Butter Flavor. Try adding in chopped peanut butter cups and Reese’s pieces for a chocolate peanut butter cookie—you could even drizzle the top with warmed peanut butter before serving!
• Minty Flavor. Stir in some chopped Andes Mints, After Eights, or Junior mints along with the chocolate chips and serve with mint chocolate chip ice cream.
• Chocolate. Substitute the regular chocolate chips for white chocolate chips, chopped candy bars, M&Ms, or baking chips.
• Nuts. Add some chopped nuts like peanuts, macadamia nuts, or pecans for a nutty flavor and extra texture. 
• Salt. Add some sea salt to the top of the cookie before serving to balance out the sweet flavors. 
• Mini skillet cookies. Use a smaller skillet or ramekins to make individual mini-skillet cookies. If using a 6-inch pan, you may need up to 25 minutes of baking time; if you’re using individual skillets or ramekins, you may only need 12–15 minutes.

Serving Suggestions

​Serve slices of your skillet cookie warm or cold, with a glass of cold milk, or a cup of hot coffee for a dessert or snack. 

Add a dollop of Homemade Whipped Cream, or scoops of ice cream like my Homemade Vanilla Ice Cream, or Coffee Ice Cream for a more decadent dessert. 

Drizzle the cookie with melted chocolate, caramel sauce, or hot fudge sauce for added sweetness and flavor. 

More Delicious Cookie Recipes to Try

Fall/Winter

Oatmeal Cranberry Cookies

Desserts

Chai Cookies Recipe

Cookies

Chocolate Mint Cookies

Christmas

Toffee Shortbread Cookies

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Skillet Cookie

This easy Skillet Cookie recipe makes a giant, melty chocolate chip cookie that's baked in a cast iron skillet! Pile on the ice cream and dig in for a perfect dessert to share for any occasion!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 419.22cal

Author Ashley Fehr

Ingredients

• ½ cup unsalted butter melted*
• ¼ cup packed brown sugar
• 2 tablespoons granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• ¾ cup + 2 tablespoons all purpose flour fluffed and levelled
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup chocolate chips or chunks

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees and lightly grease a 6-8″ cast iron skillet.
• In a medium bowl with an electric mixer, or in the bowl of a stand mixer, beat butter and sugars together until creamed, about 3-4 minutes.
• Add in the egg and vanilla extract, mixing to incorporate.
• Add flour, salt, and baking soda, and mix on low until completely combined.
• Stir in chocolate and spread evenly into the prepared skillet (feel free to throw some extra chocolate chunks on top!).
• Bake at 350 degrees F for 20-22 minutes or until edges are crispy and center is just set (NOTE: if using a 6-inch pan, you may need up to 25 minutes of baking time; if you’re using individual skillets or ramekins, you may only need 12-15 minutes).
• Let the cookie skillet cool slightly before topping with ice cream and serving.

Notes

No Electric Mixer: *I have updated this recipe from the original to make it even gooey-er, with more chocolate and a chewier texture. Originally, this recipe used melted butter and was stirred together with a spoon. I have had better results with room-temperature butter and an electric mixer, but you can still melt the butter and use a spoon if you don’t have an electric mixer.

Ingredients and Substitutions:

Flour: you can use all whole wheat flour to make this a whole grain, high-fibre treat. You can also use an all purpose gluten-free baking flour or gluten-free oat flour (ideally it should be weighed — use 113-125 grams)
Chocolate chips: feel free to swap with another flavor of chips or use chopped chocolate. ¾ cup is a lot of chocolate — if you prefer less melty chocolate in your skillet cookie, reduce to ½ cup.

Storage:

• Store Skillet Cookie: Store your skillet cookie in an airtight container or covered in foil at room temperature for 2-3 days.
• Store Cookie Dough: Store unbaked cookie dough covered in plastic wrap in the refrigerator for up to 3 days before baking it fresh!
• Freeze Skillet Cookie: Freeze skillet cookies in individually sliced portions. Once the cookie slices have cooled completely, wrap them individually in plastic wrap and store them in a freezer-safe container or in freezer bags in the freezer for up to 3 months. Defrost in the refrigerator before reheating or enjoying cold.
• Freeze Cookie Dough: Freeze the chocolate chip cookie dough in a Ziploc bag for up to 3 months, then defrost fully and bake it fresh when you need it.

Nutrition

Calories: 419.22cal | Carbohydrates: 59.48g | Protein: 5.01g | Fat: 18.04g | Saturated Fat: 10.92g | Cholesterol: 74.8mg | Sodium: 250.76mg | Potassium: 58.55mg | Fiber: 1.24g | Sugar: 40.13g | Vitamin A: 464.34IU | Calcium: 50.59mg | Iron: 1.66mg

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This is the original recipe for my own Mom’s Chocolate Chip Cookies that she’s been making since I was a kid. These cookies are soft, chewy, perfectly golden, and ready in under 20 minutes!

My Mom’s Chocolate Chip Cookies are the best chocolate chip cookies.

My mom was always one who found a good recipe and stuck to it.

This means that I have a whole arsenal of perfect recipes just waiting to be made again and shared. And this is the ultimate chocolate chip cookie recipe. They’re nothing short of perfection.

This easy recipe is also quick to make, and simple enough that you probably already have what you need in your fridge and pantry.

They’re perfect for after-school snacks, lunch box treats, or for when you’re just craving the goodness of a home-baked chocolate chip cookie!

If you’re looking for more of my mom’s recipes, see these Mom’s Double Chocolate Cookies, Mom’s Homemade Buns, and Mom’s (Almost) No Bake Pineapple Squares!

Want to mix things up? Try my M&M Cookies!

Ingredients Needed:

• Butter: make sure you use unsalted butter so you don’t end up with salty cookies…unless you’re into that!
• Sugar: using a combination of brown sugar and granulated sugar results in moist and chewy cookies with that perfect crispy edge.
• Eggs: helps the cookies hold shape as they bake.
• Vanilla Extract: adds flavor depth and warm sweetness to the cookie dough.
• All-Purpose Flour: gives the cookies their structure.
• Baking Soda: keeps the cookies a little lighter and helps them achieve that.
• Chocolate Chips: just use your favorite variety!

How to Make Mom’s Chocolate Chip Cookies

Mom’s Chocolate Chip Cookies come together in under 20 minutes! No chilling is necessary!

1. Cream ingredients: Cream together butter and sugars with an electric mixer. Then add in the eggs and vanilla extract, and beat until smooth.
2. Add dry ingredients: Mix in flour, salt, and baking soda.
3. Combine. Beat until fully combined.
4. Add chocolate chips: Next, stir in the chocolate chips with a wooden spoon.
5. Make dough balls: Use a cookie scoop or your hands to portion the dough out onto a baking sheet.
6. Bake: Bake cookies until golden on the edges, then let them cool to room temperature. 

Mom’s Chocolate Chip Cookies FAQs

Tips and Notes for Mom’s Chocolate Chip Cookies

• Line the cookie sheet. Line the baking sheet with parchment paper or a silicone mat to help prevent the bottoms of the cookies from burning. It also helps prevent the cookies from spreading too much.
• Give them space. These cookies will spread a little bit as they bake, so I recommend giving them 2″ of space on the baking sheet.
• Don’t over-bake! I can’t stress this one enough. Under-baking is the best way to get that amazing chewy texture. Overbaked cookies are hard and dry.

Mom’s Chocolate Chip Cookie Variations

• Chocolate. You can use any kind of chocolate chip for these cookies. White chocolate chips or dark chocolate chips will work well.
• Candy. Use candy-coated mini chocolate chips for rainbow cookies. Robin Eggs Minis or Mini M&Ms would work.
• Cocoa Powder. Make Double Chocolate Chocolate Chip Cookies by adding cocoa powder to the cookie dough!

Cookie sizing:

• 2 tablespoon cookie scoop: (the larger cookies pictured) bake right away for 8-10 minutes, until golden edges and glossy center. 
• 2 tablespoon cookies (THICK): (the cookies in the middle column) scoop your cookies, place them on a cookie sheet, and freeze for 3-5 minutes before baking for thicker cookies.
• Mini cookies: use just 1 tablespoon of cookie dough, and bake for 6-7 minutes.

Serving Suggestions

Serve these cookies as an after-school snack with a cup of cold milk, or as an afternoon pick-me-up with a Cold Frappe, Cold Brew Coffee, or a cup of hot coffee!

This is my go-to recipe for chocolate chip cookies, so we have them quite a lot! I like to make them for a cookie platter for parties, movie nights, or during the holidays.

More Chocolate Chip Cookie Recipes You’ll Love

Desserts

Peanut Butter Oatmeal Chocolate Chip Cookies

Desserts

Double Chocolate Chip Cookies

Desserts

Peanut Butter Chocolate Chip Cookies + VIDEO

Uncategorized

Double Chocolate Potato Chip Cookies

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Mom’s Chocolate Chip Cookies

This is the original recipe for my own Mom’s Chocolate Chip Cookies that she’s been making since I was a kid. These cookies are soft, chewy, perfectly golden, and ready in under 20 minutes!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 24 cookies

Calories 214cal

Author Ashley Fehr

Ingredients

• 1¼ cups unsalted butter
• 1 cup lightly packed brown sugar
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 3 cups all-purpose flour 390 grams — either weigh the flour or fluff and spoon into a cup
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1-2 cups chocolate chips based on your preferences

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees F.
• In the bowl of a stand mixer (or in a large bowl with a hand mixer), cream together butter and sugars.
• Add in the eggs and vanilla extract and beat until smooth.
• Then add flour, salt, and baking soda and beat on low speed until combined. Stir in chocolate chips with a wooden spoon or spatula.
• Roll the cookie dough into balls (1-2″ rounds) or scoop with a cookie scoop and place 2″ apart on a baking sheet lined with parchment paper. (See notes below for additional tips). If desired, you can press a few extra chocolate chips onto the top of the cookie dough balls before baking.
• Bake for 8-12 minutes, depending on how large you made them. Bake until lightly golden at the edges but still slightly glossy in the center — trust me! They will continue to set as they cool. Overbaked cookies are hard and dry.
• Let the cookies cool on the baking sheet for a couple of minutes before putting them onto wire racks to cool completely.

Video

Notes

Cookie sizing:

• 2 tablespoon cookie scoop (LARGE): bake right away for 8-10 minutes, until golden edges and glossy center.
• 2 tablespoon cookies (THICK): scoop your cookies, place them on a cookie sheet, and freeze for 3-5 minutes before baking, for thicker cookies.
• Mini cookies: bake for 6-7 minutes.

Storage:

• Store: Baked chocolate chip cookies will last in an airtight container in the fridge for 3-4 days, in the fridge for up to a week, or in the freezer for 2 months. To enjoy again, serve cold, at room temp, or warm in the microwave!
• Freeze: You can freeze the cookie dough in balls, or the baked cookies once they have cooled, for up to 3 months. Freeze cookie dough balls on a baking tray, then put them in a Ziploc bag and in the freezer. Or let warm cookies cool and put them in an airtight container or Ziploc bag with parchment paper between each one to prevent them from sticking together when you defrost them. Bake cookie dough from frozen, simply add 1-2 minutes to the baking time!

 

Nutrition

Calories: 214cal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 152mg | Potassium: 37mg | Fiber: 1g | Sugar: 17g | Vitamin A: 315IU | Calcium: 15mg | Iron: 1mg

The post Mom’s Chocolate Chip Cookies appeared first on The Recipe Rebel.

These Chocolate Crinkle Cookies are a chocolate lover’s dream come true. They’re soft, gooey, fudgy, and take just 10 minutes to prep!

These Chocolate Crinkle Cookies are one of my all time favorites! They are fun and festive for the holidays but not so festive that you can’t enjoy them year round.

This Chocolate Crinkle Cookie recipe is special because they’re not like the other crinkle cookie recipes. They actually start with a base of melted chocolate and oil. Why, you ask? Because it creates the absolute richest, fudgiest cookie you could ever ask for.

Is your mouth watering yet?

If you love chocolatey cookies, then try out my 4 Ingredient Double Chocolate Cookies, Mom’s Double Chocolate Cookies, or Double Chocolate Oatmeal Cookies!

Ingredients Needed:

• Chocolate: use your favorite chopped chocolate or chocolate chips.
• Oil: mixed with the melted chocolate for a silky smooth texture and super fudgy cookies.
• Brown Sugar: using brown sugar takes care of the sweetness and makes the cookies super soft and chewy.
• Eggs: help the cookies hold their shape.
• Vanilla Extract: adds flavor depth.
• All-Purpose Flour: gives the cookies structure. Make sure you spoon and level or weigh the flour!
• Powdered Sugar: we’re putting powdered sugar in the cookie dough and using it to roll the dough in before baking.
• Unsweetened Cocoa Powder: for extra chocolatey flavor.
• Baking Powder: helps the cookies rise a bit in the oven.
• Salt: cuts the sweetness.

How to Make Chocolate Crinkle Cookies

These Chocolate Crinkle Cookies are so simple to put together. Full instructions can be found in the recipe card below.

1. Melt chocolate with oil: Combine chocolate and oil in a bowl, then microwave until melted. Set aside.
2. Combine the wet ingredients: In a large bowl, combine sugar, eggs, and vanilla. Add the melted chocolate mixture and stir to combine.
3. Add the dry ingredients: Add in flour, powdered sugar, cocoa powder, baking powder, and salt, then mix until combined.
4. Chill the dough: Cover the bowl with plastic wrap and chill in the fridge or freezer.
5. Roll into balls and coat in powdered sugar.
6. Bake: Bake until puffed and nicely spread — it’s okay if they look slightly undone in the center because they will set as they cool.

Crinkle Cookie FAQs

Tips and Notes

• Line the baking sheets. Lining with parchment paper or a baking mat not only makes for easy cleanup, but also prevents the cookies from spreading way too much.
• Chill the dough. Before chilling, the dough will be very sticky and difficult to handle. Make sure you chill it for about 1 hour in the fridge or 10-15 minutes in the freezer. This also helps prevent spreading.
• Place the cookies 2 inches apart. These cookies will naturally spread just a little bit no matter what. Make sure you leave space so they don’t run into each other.
• Roll the dough in sugar. The powdered sugar coating adds extra sweetness, but it also adds contrast so you can really see the crinkling effect.
• If you prefer flatter cookies, scoop the dough, then flatten the dough balls slightly before coating them in sugar.

More Chocolate Cookies You’ll Love

Desserts

4 Ingredient Double Chocolate Cookies (Chocolate Cake Mix Cookies)

Desserts

Mom’s Double Chocolate Cookies

Desserts

Chocolate Sour Cream Sugar Cookies Recipe

Desserts

Triple Chocolate Pudding Cookies

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Chocolate Crinkle Cookies

These Chocolate Crinkle Cookies are a chocolate lover's dream come true. They're soft, gooey, fudgy, and take just 10 minutes to prep!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Chilling time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 12 cookies

Calories 220cal

Author Ashley Fehr

Ingredients

• ½ cup chopped chocolate or chocolate chips (3 oz or 90 grams)
• ¼ cup canola oil (50 grams or 11.8 oz)
• ½ cup brown sugar, lightly packed (80 grams)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all purpose flour (130 grams)
• ¾ cup powdered sugar (80 grams)
• ½ cup unsweetened cocoa powder (40 grams)
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup powdered sugar (for rolling)

US Customary – Metric

Instructions

• In a small bowl, combine chocolate and oil. Microwave on high for 40 seconds and stir until melted (pop it back in the microwave for a short time if necessary). Set aside to cool slightly.
• In a large bowl, combine brown sugar, eggs and vanilla.
• Add melted, slightly cooled chocolate and mix until combined.
• Add flour, powdered sugar, cocoa powder, baking powder and salt and mix until combined.
• The dough will be very sticky, like a very thick brownie batter so it does need to chill. Cover with plastic wrap and chill just until workable (you don't want it too firm), about 1 hour in the fridge or 10-15 minutes in the freezer.
• Preheat the oven to 350 degrees F.
• Scoop cookies with a 2-3 tablespoon cookie scoop, roll in powdered sugar, and place on parchment lined baking sheets at least 2 inches apart (I like to bake 6-9 per pan).
• Bake for 8-10 minutes, depending on how large your cookies are. They may be slightly puffed in the centers but will deflate slightly as they cool. If you like your cookies thinner, simply scoop your cookie and then flatten slightly before coating in powdered sugar.
• Allow to cool for 5 minutes before removing from the pans to cool completely.

Video

Notes

Notes:

• Line the baking sheets. Lining with parchment paper or a baking mat not only makes for easy cleanup, but also prevents the cookies from spreading way too much.
• Chill the dough. Before chilling, the dough will be very sticky and difficult to handle. Make sure you chill it for about 1 hour in the fridge or 10-15 minutes in the freezer. This also helps prevent spreading.
• Place the cookies 2 inches apart. These cookies will naturally spread just a little bit no matter what. Make sure you leave space so they don’t run into each other.
• Roll the dough in sugar. The powdered sugar coating adds extra sweetness, but it also adds contrast so you can really see the crinkling effect.
• Prefer thinner cookies? These cookies are thick, rich and fudgy. If you like your cookies thinner, simply scoop your cookie and then flatten slightly before coating in powdered sugar.

 

Storing:

Chocolate Crinkle Cookies will last in an airtight container at room temperature for up to 5 days, in the fridge for a couple of weeks, or in the freezer for up to 3 months. To serve again, thaw in the fridge if frozen or warm in the microwave.

Nutrition

Calories: 220cal | Carbohydrates: 37g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 28mg | Sodium: 68mg | Potassium: 122mg | Fiber: 2g | Sugar: 26g | Vitamin A: 56IU | Vitamin C: 0.05mg | Calcium: 41mg | Iron: 1mg

The post Chocolate Crinkle Cookies appeared first on The Recipe Rebel.

These soft Molasses Cookies are inspired by Grandma’s! They’re soft, chewy and so easy to make! The perfect Christmas cookies for your freezer stash.

If you love simply spiced cookies, you’ll love these Chai Cookies Recipe and The Best Snickerdoodle Recipe too!

These soft and chewy Molasses Cookies will always remind me of my Grandma — she always had an impressive cookie stash in her freezer for when we would stop by! Around Christmas, I always have to make a batch.

I love the crisp coating that the sugar gives them as they bake!

Molasses isn’t something I use a lot of throughout the year, but around Christmas time I always need a carton to whip up my favorite holiday treats!

It has kind of a distinct flavor, and honestly not one that I usually find enticing. But these cookies are one of my favorites this time of year so I can’t resist (one I also love in this Slow Cooker Gingerbread Pudding Cake!). They are the perfect combination of warmth and spice and sweetness.

They would be perfect on a Dessert Charcuterie Board too!

If you want to take things up a notch and go beyond plain old Molasses Cookies, try these White Chocolate Gingersnap Oreos or these White Chocolate Truffle Stuffed Gingersnaps.

Some of our other favorite holiday cookies are these Christmas Sugar Cookies, Soft Frosted Sugar Cookies and Grandma’s Sour Cream Sugar Cookies.

Ingredients Needed:

• Butter: I use unsalted butter in most of my baking recipes but you can also use salted butter and they will turn out fine, since there is not any salt added.
• Brown Sugar: brown sugar has a rich, dark flavor that works perfectly with the molasses.
• Egg: holds everything together. I haven’t tried these cookies with an egg substitute.
• Molasses: gives us that classic rich flavor
• Flour: I use all purpose flour but whole wheat flour works great as well.
• Ginger and Cinnamon: warm spices that complement the rich molasses perfectly.
• Baking Soda: makes these cookies rise just enough so that they are thick and chewy.
• Sugar: for rolling! This gives the cookies a bit of extra sweetness and a crisp crunch on the outside.

How to make Ginger Molasses Cookies:

See the detailed recipe down in the recipe card!

1. Cream the butter and sugar and then add the remaining wet ingredients
2. Add the dry ingredients and mix just until combined. For thick cookies I like to refrigerate until the dough is firm, or at least workable.
3. Roll into balls and coat in granulated sugar.
4. Bake, but don’t overbake! The key to nice soft cookies is to take them out of the oven when they are just a bit glossy in the centre.

What’s the difference between these Molasses Cookies and Gingersnap Cookies?

These are softer and chewier than a traditional gingersnap cookie, but with many of the same flavors. They are still sweet and have mild spice, and that rich, sweet molasses flavor.

I am not a fan of crunchy cookies, so I prefer these soft Molasses Cookies over crispy gingersnaps any day!

How do you store Molasses Cookies?

These cookies keep beautifully, but it should be noted that the strong flavors in this cookie will transfer to other foods, so they should always be kept sealed in a separate container — don’t place them in the same bag or container as other cookies to store.

On the counter:

These Molasses Cookies can be store in an air tight container at room temperature for up to 1 week. They will be best the first 3 or 4 days, so I recommend moving them to the freezer if you’re not planning to eat them all in that time.

To freeze Molasses Cookies:

These cookies freeze perfectly. Simply place in a large freezer bag or freezer-safe container (you can place wax paper or parchment paper between the layers if you like but it’s not necessary), and freeze up to 3 months.

This is perfect for holiday gift-giving as you can make them quite a ways in advance!

What to do with your leftover Molasses?

Molasses is used in lots of great traditional fall and Christmas recipes. Here are some of my favorite ways to use up leftover Molasses:

• Slow Cooker Gingerbread Pudding Cake
• White Chocolate Gingerbread Poke Cake

Looking for more Christmas Cookie recipes? Here are some of my favorites!

• No-Bake Christmas Tree Cookies
• Fudgy Mint Chocolate No-Bake Cookies
• Grandma’s Sour Cream Sugar Cookies

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Molasses Cookies

These Molasses Cookies are inspired by Grandma’s! They’re soft, chewy and so easy to make! The perfect Christmas cookies for your freezer stash.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Refrigeration time 3 hours hours

Total Time 23 minutes minutes

Servings 24 cookies

Calories 149cal

Author Ashley Fehr

Ingredients

• 3/4 cup unsalted butter room temperature
• 1 cup brown sugar
• 1 egg
• 1/4 cup fancy molasses
• 2 1/4 cups all purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 cup granulated sugar for rolling

US Customary – Metric

Instructions

• In a large bowl with an electric mixer, beat butter and sugar until light and fluffy, 3-4 minutes.
• Add egg and molasses and beat on medium speed until combined.
• Add flour, ginger, baking soda and cinnamon and mix on low speed or by hand just until combined. Refrigerate until dough is firm.
• Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
• Roll dough into 1-1.5″ balls and coat them in granulated sugar. Place on prepared baking sheets and bake for 7-9 minutes, just until centers are set.
• Let cool for 5-10 minutes before removing to a wire rack to cool completely.

Video

Nutrition

Calories: 149cal | Carbohydrates: 22g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 53mg | Potassium: 80mg | Sugar: 13g | Vitamin A: 185IU | Calcium: 20mg | Iron: 0.8mg

The post Soft Molasses Cookies Recipe appeared first on The Recipe Rebel.

These really are the Best Christmas Cookies! We’ve got Christmas sugar cookies, molasses cookies, Christmas tree cookies, no-bake cookies, and more. Everything you need to stock your freezer and fill your trays for the holiday season!

It’s the most wonderful time of the year! Christmas baking time!

There is just something so magical about baking Christmas cookies the month before Christmas. It always just gets me right in the holiday spirit.

I think we can all agree that this is also the time of year when things get a little bit crazy…which is why I love to keep my freezer stocked with cookies, bars, and other baked goods. Whenever we’re off to a church function or Christmas party or have friends or family visiting, I can easily just pull a batch of sweets out of the freezer and they’re ready to go.

So today, I’m bringing you a list of all the best Christmas cookies…we’ve got all the best kinds!

If you’re looking for more easy Christmas treats, check out my No-Bake Christmas Treats too!

Easy decorating tips for Christmas cookies:

• A few crushed candy canes go a long way!
• Check out your local grocery store (or my favorite – Bulk Barn!) for all of your favorite candies in shades of red, green and white. They’ll put a Christmas spin on any cookie you make!
• A drizzle of white or dark chocolate adds a decadent feel and also helps Christmas sprinkles to adhere, if that’s your thing

Tips for freezing Christmas cookies:

Thankfully for all of us, cookies freeze amazingly well. This means we can make a big batch one day when we have time, and store them in the freezer to bring out when we need them.

To freeze your cookies, let them cool completely on parchment paper or cooling racks. Once they’re cooked, stack them neatly and place in freezer safe containers or freezer bags.

If you are freezing frosted cookies, be sure that the frosting has totally set before freezing. It’s also a good idea to place wax paper between the layers to ensure there’s no transfer.

I like to use containers so there is less plastic waste, but freezer bags are good for when you need to grab and go — you could even make some smaller bags up for last minute gifting!

Christmas Sugar Cookies

These Christmas Sugar Cookies are the best cut-out cookies! This 30-minute recipe makes thick, soft, and perfectly sweet cookies that are topped off with a four-ingredient homemade icing!

Check out this recipe

Mint Hershey Kiss Cookies

These Mint Hershey Kiss Cookies are the perfect Christmas cookies to add to your holiday baking list! They’re so easy to make and fun to eat! 

Check out this recipe

Chocolate Crinkle Cookies

These Chocolate Crinkle Cookies are a chocolate lover’s dream come true. They’re soft, gooey, fudgy, and take just 10 minutes to prep!

Check out this recipe

Grandma’s Sour Cream Sugar Cookies

These Sour Cream Sugar Cookies are soft and fluffy with just the right amount of sweetness — they’re perfect with or without frosting and make a great freezer-friendly holiday cookie!

Check out this recipe

No-Bake Turtle Cookies

No-Bake Turtle Cookies: Perfect chocolate oatmeal no-bake cookies topped with thick caramel, pecans, and a drizzle of chocolate! Taking no-bake cookies to the next level ? www.thereciperebel.com

Check out this recipe

Toffee Chocolate Chip Cookies

An easy cookie to make, these Toffee Chocolate Chip Cookies are packed with toffee and chocolate flavor! Perfect for Christmas cookie trays!

Check out this recipe

Salted Caramel Pudding Cookies

Salted Caramel Pudding Cookies are soft-baked cookies loaded with salted caramel chips and sprinkled with a touch of salt.

Check out this recipe

Salted Caramel Pinwheel Cookies

These Salted Caramel Pinwheel Cookies are as pretty as they are delicious! They’re buttery cookies rolled with rich caramel and topped with flaked sea salt.

Check out this recipe

Butterscotch Toffee Cookies

This easy Butterscotch Toffee Cookies recipe may be the best flavor of cookies you’ve ever tasted. They are simple enough to whip up anytime you’re in the mood for a wonderful treat. 

Check out this recipe

No-Bake Christmas Tree Cookies

No-Bake Christmas Tree Cookies: SO easy, just a few ingredients! Perfect for decorating with the kids. www.thereciperebel.com

Check out this recipe

Christmas Tree Cookies

Matching up the perfect sugar cookie recipe with the perfect buttercream recipe gets you an AMAZING Christmas Tree Cookie’s recipe!

Check out this recipe

Christmas Tree Shortbread Cookies

These buttery Christmas tree shortbread cookies are the party. And the after-party.

Check out this recipe

3D Christmas Tree Cookies

Big fun for the giver and the receiver. These 3D Christmas Tree Cookies are a fabulous edible gift this season!

Check out this recipe

Brown Sugar Pecan Cookies

Brown Sugar Pecan Cookies: soft, moist pecan cookies topped with an easy brown sugar frosting. Perfect for Christmas or holiday baking!

Check out this recipe

Peanut Butter Turtle Thumbprint Cookies

These Peanut Butter Turtle Thumbprint Cookies are a new twist on a classic Christmas cookie — with a peanut butter cookie base, a simple caramel filling, a drizzle of chocolate and a sprinkling of peanuts, they’re sure to be a new holiday tradition!

Check out this recipe

Shortbread Thumbprint Cookies

5 Ingredient Shortbread Thumbprint Cookies – my favorite dough for making these classic cookies! Best of all there’s NO CHILLING required & cookies do not spread! 7 fun ways to decorate perfect for your holiday cookie platter with a step-by-step video!

Check out this recipe

Thumbprint Snowman Cookies

Double Thumbprint Snowman Cookies- because 2 cookies are always better than one.

Check out this recipe

Molasses Cookies

These Molasses Cookies are inspired by Grandma’s! They’re soft, chewy and so easy to make! The perfect Christmas cookies for your freezer stash.

Check out this recipe

Fudgy Mint Chocolate No-Bake Cookies

Gooey chocolate no-bake cookies topped with cool and creamy mint frosting and smothered in rich chocolate ganache — the perfect no-bake treat for summer or to add to your list of Christmas baking!

Check out this recipe

Church Window Cookies

Church window cookies are a classic no bake Christmas cookie made with mini marshmallows, chocolate, walnuts and shredded coconut! The colored marshmallows look like stained glass window cookies!

Check out this recipe

Cornflake Christmas Wreaths

Cornflake Christmas Wreaths are a retro childhood favorite. Just a handful of ingredients needed to make them.

Check out this recipe

Chocolate Sour Cream Sugar Cookies Recipe + VIDEO

These Chocolate Sour Cream Sugar Cookies are super soft and smothered in chocolate cream cheese frosting — it’s everything a chocolate cookie should be! Includes a step by step recipe video.

Check out this recipe

Peanut Butter Chocolate Chip Cookies

These Peanut Butter Chocolate Chip Cookies are a family favorite! They’re soft and chewy and never fluffy! Loaded with chocolate chips and peanut butter chips, they are sure to please the Reese’s peanut butter cups lovers in your house!

Check out this recipe

Chocolate Peppermint Crunch Cookies

Chocolate Peppermint Crunch Cookies-chocolate cookies with chocolate chips, peppermint crunch pieces, and candy cane pieces! These cookies are the PERFECT Christmas cookie!

Check out this recipe

Peppermint Sugar Cookies

Soft and chewy Peppermint Sugar Cookies with a creamy peppermint-flavored frosting and crushed peppermint candy on top are the perfect Christmas cookie!

Check out this recipe

Soft and Chewy White Chocolate Cranberry Cookies

These White Chocolate Cranberry Cookies are incredibly soft, chewy, thick, and full of white chocolate chips and dried cranberries. Perfect for your holiday cookie tray!

Check out this recipe

Oatmeal Butterscotch Cookies Recipe

These Oatmeal Butterscotch Cookies (also called Oatmeal Scotchies) are soft, chewy, and loaded with butterscotch chips! No chilling required! 

Check out this recipe

4 Ingredient Double Chocolate Cookies

Easy 4 Ingredient Double Chocolate Cookies — but you’d never know! Perfectly soft and chewy, with much less time and effort! www.thereciperebel.com

Check out this recipe

Caramel Stuffed Brown Sugar Cookies

Brown Sugar Cookies + Salted Caramel Cookies = Caramel Stuffed Brown Sugar Cookies AKA the BEST cookies ever with no chilling time required!

Check out this recipe

Chocolate Dipped Shortbread Cookies

Easy Chocolate Dipped Shortbread Cookies feature a buttery shortbread made with oats and brown sugar dipped in chocolate for the ultimate afternoon treat!

Check out this recipe

The post 31 Best Christmas Cookies Recipes appeared first on The Recipe Rebel.