Cookies

Cake Batter Golden Oreos Rainbow Cookies Recipe

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Cake Batter Golden Oreos Rainbow Cookies Recipe – An insanely scrumptious cookie! You will love this chewy, crunchy, and cake batter infused treat. Pour yourself a tall glass of milk and devour!


These are the ultimate of the ultimate. Soft, chewy, crunchy, cakey and baked until golden and drool-inducing. If you adore cookies and cake batter, this cookie version is a must.


Cake Batter Golden Oreos Rainbow Cookies Recipe


An insanely scrumptious cookie! You will love this chewy, crunchy, and cake batter infused treat. Pour yourself a tall glass of milk and devour!

Total time: 30 minutes
Yields: 20 cookies

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup shortening
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1 cup cake mix
  • 1 teaspoon cornstarch
  • 1/2 cup sprinkles
  • 12 Golden Oreo cookies, broken into pieces

Instructions

  1. Cream together butter, shortening, brown sugar, granulated sugar and egg. Mix in vanilla extract and beat until incorporated. Slowly add in baking soda and salt.
  2. Next, sift together all-purpose flour, cake mix, and cornstarch. Mix dry mixture into wet mixture one cup at a time and continue to stir until flour is completely incorporated. Using a rubber spatula, add sprinkles and cut up oreos.
  3. Using a large cookie scoop (about 3 tablespoons), scoop out dough and place dough balls on a parchment paper lined baking sheet. Cover with clear wrap and refrigerate for at least 1 hour or overnight.
  4. Preheat oven to 350 degrees. Remove baking sheet from the fridge and take off clear wrap. Once the oven has reached the desired temperature, place cookies in the oven and bake for 10-12 minutes or until sides are slightly golden. Remove from oven and let rest for 5 minutes or until cookies are firm enough to transfer to a wire rack to cool completely. Enjoy!

Notes

  • Cookies will keep up to one week in your cookie jar or up to 4 weeks in the freezer.

3 Ingredient Thin Mints Recipe

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3 Ingredient Thin Mints Recipe – The easiest “homemade” thin mints you’ll ever make. You won’t be able to taste the difference between these and the originals. 3 ingredients and 15 minutes is all you need!



These cookies definitely fit the bill. A no-bake recipe that comes together in just a few minutes, using only 3 ingredients – oreos, chocolate and peppermint extract.

You might be wondering what to do with the delicious white oreo cream that you won’t be using here. Eating it is the first thing that comes to mind, which would be a great solution. But just in case you’re not into that and don’t like to waste anything like I do, stay tuned for another fabulous 3-ingredient treat tomorrow utilizing the white cream and any leftover oreos.


3 Ingredient Thin Mints Recipe

The easiest “homemade” thin mints you’ll ever make. You won’t be able to taste the difference between these and the originals. 3 ingredients and 15 minutes is all you need!

Total time: 30 minutes
Yields: 40

Ingredients

  • 20 Oreos
  • 1 teaspoon peppermint extract
  • 8 ounces bittersweet chocolate (or white chocolate)

Instructions

  1. Separate oreos and scrape off the white cream. Line a baking sheet with wax or other nonstick paper.
  2. Combine chocolate and peppermint extract in a microwave safe bowl. Heat chocolate until completely melted in 30 second intervals or heat with the help of a double boiler.
  3. Place one oreo half at a time into the chocolate and flip over with the help of a fork. Once completely coated, remove cookie half from chocolate with the fork and tap it on the edge of the bowl a couple of times (to get rid of the excess chocolate). Place on prepared baking sheet and repeat. Place in the fridge and let set for 15 minutes before enjoying.

Notes

  • *Sprinkle thin mints with crushed oreos or chocolate pieces after dipping.
  • Cookies will keep up to 2 weeks in the fridge or up to 8 weeks in an airtight container in the freezer.

3 Ingredient Magic Cookies Recipe

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3 Ingredient Magic Cookies Recipe – Cookies that only require 3 ingredients are definitely Magic Cookies. You won’t believe how ooey gooey they are!


I don’t want to go on and on about how gooey they are, but I have to. I feel like it’s my duty and it would be a great shame if I didn’t. As soon as the cookies came out of the oven, I could tell that they were going to be GOOD. After letting them cool for about 10 minutes on the baking sheet, I transferred them to cooling racks to cool completely. When I returned 20 minutes later to do the official taste test, I almost didn’t believe my own eyes and taste buds after taking a bite. The chocolate chips were still perfectly melty and the center was incredibly chewy. I was over the moon.


3 Ingredient Magic Cookies Recipe

The easiest and tastiest chocolate chip cookies you’ll ever make. Get ready to be wowed.

Total time: 30 minutes
Yields: 24 cookies

Ingredients

  • 3 1/2 cups graham cracker crumbs (about 20-21 graham cracker sheets. A regular box of Honey Maid graham crackers comes with 3 individually wrapped packages of graham crackers with about 8 sheets per package.)
  • 1 (14 oz) can sweetened condensed milk
  • 2 cups semisweet chocolate chips


Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Using a food processor, crush graham cracker sheets into fine crumbs.
  3. In a medium bowl, mix together sweetened condensed milk and chocolate chips. Stir in graham cracker crumbs until fully combined. Using a cookie scoop, drop “cookie dough” onto the prepared sheet. Place in the oven and bake for 8-10 minutes or until cookies are set. Remove from the oven and let cookies cool for 10 minutes before transferring to wire racks to cool completely. Repeat with remaining batter. Enjoy!

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One Recipe for 3 Cookies

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One Recipe for 3 Cookies – I took my go-to cookie dough recipe and perfected it to make 3 of my very favorite cookies: Chewy Chocolate Chunk, White Chocolate Chip Macadamia, and Triple Chocolate Chip Chocolate Cookies!


So technically, our cookie dough recipe can be transformed into 4 different scrumptious cookies. Mind blown. I always knew there was a reason why we all love it so much.

I also want to mention that the base recipe is absolutely lovely and makes the most amazing chocolate chip cookies. But I do always end up tweaking the recipe ingredients a bit just because of the things I’ve learned and tried over the years. The original post can be found HERE. You don’t have to change a thing, but I’m going to be honest and let you know that my updated version of an old classic always gets the most compliments. No matter which recipe you go for, you can’t go wrong though.

Without further ado, let’s jump right in and let me tell you exactly what I did.

One of the most important things to me when it comes to cookies is chewiness. I live for super chewy cookies and am not a big fan of crunchy ones. There’s definitely a time and place for crispy cookies and a tall glass of milk, but 9 out of 10 times I am all about soft, chewy, and tender cookies.

The first change I made was in the flour department. Since bread flour has a higher gluten content than all-purpose flour, it really helps with developing chewiness. I opted to go half and half and I’ve seen the best and noticeable change when using that ratio.

I also decided to use more brown than granulated sugar. Since molasses is added to white sugar to create brown sugar, it not only adds flavor but also extra moisture, which helps with extra chewiness.

Last but not least, I only used unsalted butter in the recipes. The original recipe calls for a combination of butter and shortening, but I rarely have shortening on hand. It’s one of those ingredients I almost never buy and opted to go for all butter out of necessity. In addition to that, I decided to melt the butter and am pretty sure I’ll never go back. Out of all the changes I made, I believe that melting the butter was the most important one in achieving ultra chewy cookies. There’s something about the ratio of melted butter, dry ingredients, and the addition of a good amount of chocolate chunks/chips that can’t be beat.


One Recipe for 3 Cookies

I took my go-to cookie dough recipe and perfected it to make 3 of my very favorite cookies: Chewy Chocolate Chunk, White Chocolate Chip Macadamia, and Triple Chocolate Chip Chocolate Cookies!


Total time: 30 minutes
Yields: 26 cookies

Ingredients

  • 2 sticks (1 cup) unsalted butter, melted
  • 1 1/2 cups light brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups bread flour
  • 1 1/2 cups chocolate chunks

Instructions

  1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In the bowl of your stand mixer, combine melted butter, sugars, eggs and vanilla. Mix until smooth, about 2-3 minutes. Add salt, baking soda, and baking powder. Mix another minute or until incorporated.
  3. With your mixer set to its slowest setting, add 1 1/2 cups all-purpose flour. Mix until combined with the wet mixture. Add the remaining 1 1/2 cups of bread flour and stir until incorporated. Remove bowl from the mixer and using a spatula, add chocolate chunks.
  4. Using a large cookie scoop, place cookie dough balls onto the prepared baking sheet and put in the oven. Bake for 14-16 minutes or until the edges start to brown and cookies appear to be set. Let cool for a couple of minutes before transferring to wire racks to cool completely. Repeat with remaining cookie dough.

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Best Ever Butter Sugar Cookies with Cream Cheese Frosting Recipe

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Best Ever Butter Sugar Cookies with Cream Cheese Frosting Recipe – Two secret ingredients make these all butter sugar cookies a family favorite and the first cookie to go at a party! No matter the season or the occasion, this is my go-to recipe for sugar cookies!



Best Ever Butter Sugar Cookies with Cream Cheese Frosting Recipe

Two secret ingredients make these all butter sugar cookies a family favorite and the first cookie to go at a party! No matter the season or the occasion, this is my go-to recipe for sugar cookies!

Total time: 43 minutes
Yields: 30 cookies

Ingredients

  • 1 cup (226 grams) Finlandia unsalted butter, room temperature
  • 1 cup (200 grams) sugar
  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 3/4 cups (330 grams) all-purpose flour
  • 1/2 cup (62 grams) cornstarch
  • 1 1/2 teaspoons baking powder

Cream cheese frosting

  • 1/2 cup (114 grams) Finlandia unsalted butter, room temperature
  • 1/2 cup (114 grams) cream cheese, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (240 grams) powdered sugar

Instructions

  1. In a mixing bowl add the butter and sugar. With the paddle attachment on, beat on low speed until light and creamy, about 3 minutes.
  2. Stir in the vanilla extract and the two eggs, one at a time, mixing well after each addition.
  3. In a separate bowl, whisk together the flour, cornstarch and baking powder. Gently fold the flour mixture into the butter mixture. Beat until just combined.
  4. Remove the cookie dough from the mixing bowl and, with floured hands, shape it into two 2-inches thick log. I use wax paper to roll the dough in, is not as sticky as plastic wrap or parchment paper. Chill the dough overnight. (when i’m in a rush, I place the cookie dough in the freezer for 2-3 hours)
  5. Slice the cookie dough into 1/4 – 1/3 inch thickness and place on two baking sheets.
  6. Heat the oven to 350F. Bake the cookie for 10-13 minutes until the edges are barely golden brown and the center is set.
  7. Remove the baking sheets from the oven, let the cookies cool for 1-2 minutes before transferring to a wire rack to cool completely.

Cream Cheese Frosting

  1. In a mixing bowl, add the cream cheese and butter. With the paddle attachment on, beat on low sped until light and fluffy, about 5 minutes.
  2. Stir in the vanilla extract and gently beat in the powdered sugar.
  3. Once all the sugar is added, increase the mixer’s speed to medium-high and beat for 2 more minutes.
  4. With a small spatula, spread a little frosting over each cookie.
  5. Finish with colorful sprinkles.

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Best Ever Soft Chocolate Chip Sugar Cookie Recipe

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Best Ever Soft Chocolate Chip Sugar Cookie Recipe – Happiness is a plate of these soft chocolate chip sugar cookies right out of the oven! Loaded with mini chocolate chips and dotted with more chocolate chips on top these cookies are a favorite treat! The dough comes together in a matter of minutes, and no chilling is required.



Best Ever Soft Chocolate Chip Sugar Cookie Recipe

Happiness is a plate of these soft chocolate chip sugar cookies right out of the oven! Loaded with mini chocolate chips and dotted with more chocolate chips on top these cookies are a favorite treat! The dough comes together in a matter of minutes, and no chilling is required.

Total time: 27 minutes
Yields: 40 cookies

Ingredients

  • 1 cup butter, room temperature 
  • 2 cups sugar
  • 2 eggs, room temperature 
  • 2 teaspoons vanilla extract 
  • 1 cup International Delight frosted sugar cookie coffee creamer 
  • 5 1/2 cups all purpose flour 
  • 2 teaspoons baking powder 
  • pinch of salt
  • 1 cup mini chocolate chips
  • 1/3 cup chocolate chips – to arrange on top of the cookies – optional

Instructions

  1. Heat the oven to 350F.
  2. Line 2-3 baking sheets with parchment paper. Set aside.
  3. In a mixing bowl add the butter and sugar. With the paddle attachment on, beat on low speed until creamed and fluffy, about 3 minutes.
  4. Add in the eggs, one at a time and the vanilla extract.
  5. Slowly pour in the coffee creamer alternately with the flour, baking powder and salt.
  6. With a spatula, fold in the chocolate chips.
  7. Using a large scoop, drop cookie dough onto the prepared baking sheets.
  8. Top each cookie with a couple of chocolate chips.
  9. Bake, one baking sheet at a time, for 17 minutes.
  10. ** While the first batch of cookies is in the oven, I place the unbaked ones in the fridge for 10 minutes. This will prevent the dough to spread too much while baking or baking as a blob of dough if chilled longer.
  11. Keep the cookies soft for a longer time in an airtight container.

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S’mores Cookies Recipe

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S’mores Cookies Recipe – With a dough made from graham cracker crumbs, milk chocolate chips, mini marshmallows and a square of Hershey’s chocolate bar on top…these soft, chewy, gooey cookies scream S’MORES!


I’ve never grown up eating s’mores, nor have I even been to camp to experience the ritual of making them.

So nope…not a speck of nostalgia do these treats strike.

As a matter of fact, I’ve only learned about their existence about a year after becoming a mother.  Thanks to Barney (the purple dinosaur of our imagination) for introducing me through a song my then toddler daughter loved.  Mmmm…S’mores!  Which quickly turned this simple creation into one of my all-time favorite flavor combinations.

You could read more about this eye-opening discovery of mine by clicking here, and while you’re at it make sure you give these Grilled S’more Sandwiches a go.

S’mores Cookies Recipe


Total time: 40 minutes
Servings: 16 cookies

INGREDIENTS 

  • 1 cup (120g) tightly packed graham cracker or digestive biscuit crumbs (I used 8 Digestive Biscuits ground into fine crumbs)
  •  1 1/4 cups (150g) all-purpose flour
  •  1/2 teaspoon baking soda
  •  1/2 teaspoon salt
  •  A pinch of cinnamon (less than 1/8 teaspoon)
  •  1/2 cup plus 1 tablespoon (128g) unsalted butter, softened at room temperature
  •  1/2 cup (100g) soft light brown sugar, packed
  •  1/3 cup (72g) granulated sugar
  •  1 teaspoon honey
  •  1 large egg, at room temperature
  •  1 teaspoon vanilla extract
  •  1 cup (172g) chocolate chips, I used Hershey’s milk chocolate chips
  •  1 cup (57g) mini marshamallows, I used Campfire brand (*see note)
  •  2 regular size (1.55 oz) Hershey’s Milk Chocolate Bars, plus extra if making cookie sandwiches
  •  Extra graham cracker pieces & mini marshmallows (optional)
  •  Large marshmallows, optional (if making s’mores cookie sandwiches)


INSTRUCTIONS

  1. Adjust oven rack to middle position and preheat oven to 350F/180C. Line 2 baking sheets with silicon baking mats or parchment paper; set aside.
  2. In a large bowl, whisk together graham cracker (or digestive biscuit) crumbs, flour, baking soda, salt, and cinnamon; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl and an electric hand mixer), beat the butter until smooth and creamy; about 1 minute.
  4. Add both sugars and beat together until lightened up in both texture and color and looks fluffy, 3 to 5 minutes. Mix in the honey until incorporated.
  5. Add in the egg and vanilla extract and mix until well combined.
  6. With the mixer running of lowest speed, gradually add in the flour mixture and mix until just incorporated. DO NOT OVERMIX.
  7. Add in the mini marshmallows and chocolate chips and lightly mix until just combined.
  8. Using an ice cream scoop or spoon, divide the cookie dough into 16 equal balls. Arrange dough balls, 2 inches apart on the prepared baking sheets, 8 dough balls per sheet.
  9. Press a Hershey’s chocolate square on top of each cookie ball and gently press down. Optionally, add a few broken graham cracker (or digestive biscuit) pieces and mini marshmallows onto the top of the dough for looks and a toasty marshmallow surface.
  10. Bake cookies 1 sheet at a time until cookies are golden brown, flattened but still puffy, and edges have begun to set but centers are still soft but no longer wet, 10 to 12 minutes. Set the timer to 10 minutes to check for doneness, then add 1 minute at a time if needed. Do NOT overbake or they’ll end up hard instead of soft and chewy. A trick to know that they’re done, is to lift the edge of the cookie with your finger, if it lifts, then they’re done, if its still too soft to lift then give it another minute or so. The cookies will continue to cook from the residual heat of the baking sheets as they cool.
  11. Transfer baking sheet to wire rack and let the cookies cool on the baking sheets, at least 15 minutes. Resist the urge to eat them right away or they’ll taste raw and undone. Store in an airtight container to maintain their softness.

TO MAKE A S’MORE COOKIE SANDWICH: (OPTIONAL)

  1. Roast a large marshamallow over a fire pit or over the stove burner rotating occasionally until golden brown or under the oven’s broiler placed in a pan. Transfer the roasted marshmallow (or two), on top of the flat side of a cookie and top with half of a Hershey’s milk chocolate bar (4 squares or more) or any other chocolate of your choice or NUTELLA. The heat of the marshmallow should be enough to melt the chocolate, if it doesn’t melt as desired then place the whole thing back in the oven for less than a minute or give it a quick spin in the microwave.
  2. Alternatively, you could melt the chocolate separately in the microwave and dollop it over the cookie before placing the toasted marshmallow. Place another cookie, right-side-up, on top of the chocolate. Gently press and enjoy right away.

RECIPE NOTES

  • I’ve found that the brand of marshmallows makes a difference in this recipe. I wouldn’t recommend Jet Puffed brand as they melt too much causing flatter, unevenly shaped cookies. Campfire brand works great here as the marshmallows hold their shape really well.
  • Make sure you use the soft kind of brown sugar that feels and looks like damp sand like Dominos brand. Avoid the coarse, granular type of brown sugar like demerara. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry.
  • Cookie dough balls could be chilled in the fridge for up to 3 days or frozen for up to one month in a zipper lock bag. Bake straight from frozen. You might need to add an extra 2 minutes to the baking time.


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Cinnamon Bun Cookies Recipe

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Cinnamon Bun Cookies are the best cinnamon swirl cookie recipe with cinnamon icing. Servings: 24 INGREDIENTS VANILLA COOKIE DOUGH: 3/4 cup (1½ sticks) unsalted butter, at room temperature 1/2 cup powdered sugar 1½ teaspoons vanilla extract 1/2 teaspoon salt 1½ cups all purpose flour MIDDLE: 1 large egg white 1 tablespoon water 1/4 cup granulated … Read more

Blueberry Cookies Recipe

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Soft and chewy Blueberry Cookies with fresh blueberries, white chocolate chunks and gooey cream cheese and blueberry jam filling in the center are really the best blueberry cookies ever. Yield: 12 Ingredients 1 ½ cups flour 1 teaspoon corn starch ¼ teaspoon salt ¾ teaspoons baking powder ½ cup unsalted butter ¾ cup sugar 1 … Read more