It’s World Cookie Day and we cannot be happier! To share the excitement we’ve put together a few yummy cookie recipes for you to try yourself at home. Munch on these tasty cookies on your couch on movie night. Don’t forget to buy the milk!
By Mariam Elhamy
Easy Cookie Pan
A warm cookie pan with melted chocolate chips and cool vanilla ice cream is all you need on a Sunday night to start your week on a sweet note.
- 1 cup (2 sticks) unsalted butter, at room temp, plus more for greasing skillet
- 3 cups all-purpose flour
- 1/2 tsp kosher salt
- 1 tbsp baking powder
- 1 1/4 cups sugar
- 1/2 cup packed light brown sugar
- 3 large eggs, at room temp
- 2 tsps vanilla extract
- 2 cups semisweet chocolate chips or chunks
- 1 tsp flaky sea salt (optional)
- Preheat the oven to 350°F (175°C) and grease a 12-inch cast iron skillet with butter.
- In a mixing bowl, whisk together the flour, baking powder, salt and set it aside.
- In a stand mixer fitted with the paddle attachment, cream together 1 cup (2 sticks) unsalted butter with the sugar and light brown sugar.
- Add eggs, one at a time, until mixed in, then add the vanilla extract and beat until combined.
- Add the flour mixture into the stand mixer and mix just until the dough comes together then beat in the chocolate until combined.
- Scrape the dough into the skillet, then sprinkle it with the sea salt.
- Bake the cookie for 30 to 35 minutes until it’s barely cooked in the center.
- Remove it from the oven and allow it to cool for 10 minutes before serving topped with ice cream.
Red Velvet Chocolate Chip Cookies
Dive into these divine red velvet cookies with a soft inside and a chewy outside. Yum! This recipe makes 15 cookies.
- 1 ½ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup butter, softened
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 1 ½ tbsp milk
- 1 ½ tsp vanilla extract
- 2 tbsps red food coloring
- 1 cup dark or white chocolate chips
- Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a bowl.
- Beat butter with an electric mixer until fluffy, about 2 minutes; beat in brown sugar and white sugar until smooth, about 1 minute. Beat egg, milk, and vanilla extract into butter mixture; beat in food coloring until dough is colored evenly.
- Stir flour mixture into butter mixture gradually with electric mixer on low speed until combined; stir in 1 cup chocolate chips.
- Cover bowl with plastic wrap; place in the refrigerator for 1 hour or overnight for even better texture. If left overnight, remove dough from the refrigerator about 30 minutes before working with it.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll dough into 2-inch balls; place on prepared baking sheets and flatten slightly.
- Bake in the preheated oven until edges are lightly browned, about 10 minutes.
- Sprinkle cookies with a few additional chocolate chips; allow to cool completely.
Peanut Butter Cookies
Double the trouble by adding chocolate chips to these and you’ll be on the fast lane to nutty world!
- 2 ½ cups (310g) all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (230g; 2 sticks) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 3/4 cup (150g) brown sugar
- 2 large eggs, room temperature
- 2 cups (500g) creamy peanut butter
- 1 ½ tsp vanilla extract
- 1/2 cup (100g) granulated sugar for rolling
- 1/2 cup (65g) finely chopped peanuts (optional)
- Whisk the flour, baking powder, baking soda, and salt together in a bowl. Set aside.
- Using a mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 1-2 minutes. Add the eggs and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla, then beat on high speed until combined.
- Add the dry ingredients to the wet ingredients, then mix on low until combined. With the mixer running on low speed, add the peanuts. Dough should be thick and soft.
- Cover the dough for 1 hour in the refrigerator (or up to 2-3 days). If left overnight, remove dough from the refrigerator about 30 minutes before working with it.
- Preheat oven to 350°F (175°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll cookie dough into balls, about 1.5 tbsp of dough per cookie, and then roll the balls in granulated sugar. Bake each batch for 10-12 minutes until very lightly browned on the sides. The centers should be very soft.
- Remove from the oven and cool for 5 minutes before transferring to cool completely.
Chewy Ginger Cookies
A must-have for the festive season. These cookies are perfect with a hot cup of tea and a Christmas movie. Ho ho ho!
- 1 ½ cups unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 1/2 cup molasses
- 2 eggs
- 4 ½ cups (639 grams) all-purpose flour
- 4 tsp baking soda
- 1 tbsp ground ginger
- 2 tsps ground cinnamon
- 1 tsp ground cloves
- 1 tsp salt
- In a bowl, whisk together flour, baking soda, cinnamon, cloves, ginger and salt.
- Using a separate mixing bowl with a mixer, cream together butter and both sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides occasionally as needed.
- Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until combined. Gradually add in the dry ingredient mixture and beat until evenly incorporated.
- Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until the dough is completely chilled.
- Preheat oven to 350°F (175°C). Line a pan with parchment paper; set aside.
- Roll the dough into small balls, about 1-inch. Fill a separate small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place dough balls on the baking sheet.
- Bake for about 8-10 minutes, until the cookies begin to slightly crack on top. Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.
- Serve warm and enjoy, or store in a sealed container for up to 4 days. Or freeze for up to 3 months.
Cookie Dough Stuffed Oreos
Can we just take a minute… The best of both worlds in one cookie, these Cookie Dough Stuffed Oreos won’t even make it to the serving platter.
- 1/2 cup (1 stick) melted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/2 tsp kosher salt
- 2/3 cup mini chocolate chips
- 24 Oreos
- 1 cup chocolate chips
- 1 tbsp coconut oil
- 1/4 cup sprinkles
- Line a large baking sheet with parchment paper. In a large bowl, whisk together melted butter, sugars, and vanilla.
- Stir in almond flour and salt, then fold in mini chocolate chips.
- Separate Oreos trying to keep creme intact. Place 2 tsp of cookie dough on Oreo half with creme, then sandwich with the other half of Oreo. Repeat.
- Place chocolate chips and coconut oil in a microwave-safe bowl and microwave in 30-second intervals until melted.
- Dip Oreos halfway into chocolate, place on the baking sheet, and top with sprinkles. Refrigerate for 1 hr until chocolate is hardened.