There are two types of people in this world: people who love cookies, and liars. Have you ever met someone who flat-out hates cookies? Me neither.
Whether you’re hosting a dinner, attending a party, or embarking on a binge sugar diet, you can never go wrong with cookies. The world is aplenty with cookie recipes. Some are better than others, but a few are completely mind-blowingly delicious.
I managed to find 10 that fall in the latter category. Let’s check them out!
Butter Snow Flakes
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup butter
- 1 (3 ounce) package cream cheese, softened
- 1 cup white sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, salt, and cinnamon; set aside.
In a medium bowl, cream together butter and cream cheese. Add sugar and egg yolk; beat until light and fluffy. Stir in the vanilla and orange zest. Gradually blend in the dry ingredients. Fill a cookie press or pastry bag with dough, and form cookies on an ungreased cookie sheet.
Bake for 12 to 15 minutes in the preheated oven, or until the cookies are golden brown on the peaks and on the bottoms. Remove from cookie sheets at once to cool on wire racks.
Peanut Butter and Nutella Cookies
- 1 cup butter (2 sticks), room temperature
- 2/3 cup peanut butter (creamy or crunchy)
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 tsp vanilla
- 2 2/3 cup flour
- 2 tsp baking soda
- 1 tsp salt
- Heaping 1/3 cup Nutella
Cream butter, peanut butter, sugar, brown sugar, eggs and vanilla together until smooth. Combine flour, baking soda and salt and add to butter mixture. Add Nutella in dollops over the top of the dough. Use a butter knife to swirl the Nutella through the dough. Do not over mix. Chill the dough in fridge for 15 minutes before spooning onto cookie sheet to firm the Nutella. Bake at 350 degrees for 8-10 minutes. Bake until slightly brown at edges. Let cool a few minutes on cookie sheet before transferring.
The Ultimate Chocolate Chip Cookies
- 1 pound unsalted butter
- 1 3/4 cups granulated sugar
- 2 1/4 cups packed light-brown sugar
- 4 large eggs
- 3 cups plus 2 tablespoons pastry flour
- 3 cups bread flour
- 1 tablespoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 tablespoon pure vanilla extract
- 2 pounds bittersweet chocolate, coarsely chopped
Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition.
Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
Cool slightly on baking sheets before transferring to a wire rack to cool completely.
Oatmeal Chocolate Chip Cookies
- 1 cup softened butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- 2 eggs
- 3 cups quick-cooking oats
- 1 cup chocolate chips
Cream butter and sugars together until nice and fluffy. Whisk the eggs a bit with the vanilla. Combine flour, baking soda, cinnamon, oats, and salt in a separate bowl. Gradually mix the dry ingredients into the butter mixture. Fold in the chocolate chips.
Leave this mixture in the fridge for about an hour so the dough balls can be formed easily. After the dough has been refrigerated preheat the oven to 375 degrees F. If you grab clumps of dough the size of a ping pong ball you will end up with about 36 cookies.
Golden Peanut Butter Cookies
- 2 oz soft light brown sugar
- 2 oz superfine sugar
- 2 oz unsalted butter, softened
- 1 medium Easter egg
- 1 teaspoon honey
- 1 teaspoon vanilla
- 7 oz crunchy peanut butter
- 4 oz all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Preheat the oven to 350 degrees. Measure out and combine the dry ingredients in a bowl and set aside. Cream together the butter and sugars until mixed. Add in the egg, vanilla, honey and peanut butter. Blend until smooth. Add in the dry ingredients and mix well. The batter is so thick that you’ll know it’s mixed well when your arm starts to hurt! Using generous rounded tablespoonfuls, place the dough into roughly circular shapes on a baking tray. (You should get 12 exactly.) Bake for 10-12 minutes.
Caramel Stuffed Apple Cider Cookies
- 1 cup softened butter
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 1 7.4 oz. box Alpine Spiced Apple Cider Instant Original Drink Mix
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3 cups all-purpose flour
- 1 14 oz. bag soft caramels
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Using an electric mixer on medium speed, beat butter, sugar, brown sugar, and all ten packs of apple cider mix until fluffy. About three minutes.
Beat eggs, one at a time, and add with the vanilla to the butter mixture. Reduce mixer speed to low and add flour mixture in three portions, mixing each just until incorporated.
To make forming your cookie a bit easier, refrigerate for about an hour. This step is not required, but recommended. When you are ready to bake, unwrap your caramels.
Preheat your oven to 350 degrees F. Line your cookie sheets with parchment paper (not waxed paper!). Begin by rolling about 1 1/2 tablespoons of dough into a ball. A little more dough is better than less as the caramel will seep out the sides during baking.
Next, flatten the ball of dough slightly in the palm of your hand. Press the caramel into the center of your dough and seal the dough around it, covering it completely. Place two inches apart on parchment-covered cookie sheets.
Bake 12-14 minutes, or until very lightly browned around the edges. As soon as you notice the cookies are starting to lightly brown, remove them from the oven.
Once the cookies are done, slide the parchment off the baking sheet right onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist them off the parchment and allow to finish cooling upside down.
White Chocolate Macadamia Nut Cookies
- 1/2 cup butter, softened but still chilled
- 1/2 cup shortening
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 eggs
- 2 tsp vanilla
- 1 tsp sea salt
- 1 tsp baking soda
- 1 Tbsp hot water
- 2 1/2 cups all purpose flour
- 2 cups white chocolate chips
- 4 oz macadamia nuts
Preheat oven to 350 degrees F. Using a stand mixer, beat the butter and shortening together until well mixed and smooth. Add the brown sugar and sugar. Beat for 1-2 minutes, until nearly creamy. Add the eggs, one at a time and mixing in between additions. Dissolve the baking soda in the tablespoon of water. Add both the baking soda and the vanilla to the mixer and mix well. Mix in the salt. Add the flour and mix until dough forms. Mix in the white chocolate chips and macadamia nuts using a wooden spoon or spatula.
Scoop dough by heaping tablespoons onto a parchment lined or silicon lined baking sheet, 2 inches apart. Bake for 10-12 minutes until edges are golden brown. Let cool on the baking sheet for a few minutes before removing to wire rack to cool completely.
Chocolate Caramel Pretzel Cookies
- 1 cup unsalted butter
- 1 1/2 cups white sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2/3 cup natural unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (11-oz.) bag caramel bits
- 1 cup coarsely chopped White Fudge Covered Pretzels
Preheat oven to 350 degrees. Grease baking sheet or line with parchment paper or silicone mat. In a large bowl, cream together butter and sugar until light and fluffy (about 2 to 3 minutes). Add eggs and vanilla and beat another 1 to 2 minutes.
In a separate bowl, combine flour, cocoa, baking soda and salt. Add to butter mixture and mix until thoroughly combined. Fold in caramel bits and pretzels.
Drop by rounded tablespoons onto cookie sheets and press slightly to flatten.
Bake for 9 to 10 minutes or until set. Allow to cool 5 minutes on cookie sheet before removing to a wire rack to cool completely.
Cinnamon Roll Cookies
- 3 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup (2 sticks) softened butter
- 1 1/2 cup sugar
- 1 1/2 tsp vanilla extract
- 1/2 almond extract
- 2 eggs
Mix together the flour, baking powder, and salt. Set aside. In a large bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Slowly beat in the flour mixture until fully absorbed. Separate dough into two disks, wrap in plastic wrap, and refrigerate for a minimum of 2 hours or overnight.
- 1 tablespoon melted butter
- 1/4 c granulated sugar
- 1 tbsp. ground cinnamon
- 3/4 cup powdered sugar
- 1 tbsp. milk
Divide the dough into two halves. On a floured surface, roll each half of dough to about ¼-inch thickness. Brush with melted butter. In a small bowl, mix together sugar and cinnamon. Sprinkle this mixture evenly over dough. Begin to roll up dough, starting at the long side. Wrap in plastic wrap and put dough in the freezer for about 20-30 minutes (until firm – not hard).
Preheat oven to 375 degrees Fahrenheit.
Take dough out of freezer and begin cutting into 3/4 inch slices. Place slices about 2 inches apart on cookie sheet. Bake 10-12 minutes or until edges are lightly golden brown.
Cool for 2 minutes on the cookie sheet, then remove from cookie sheet to cooling rack. Cool completely.
In a small bowl, mix powdered sugar and milk until smooth. Drizzle icing over cooled cookies (making sure you have aluminum foil or waxed paper underneath cooling racks to catch excess icing).
Samoas Cookies
- ¾ cup butter, softened
- ¾ cup dark brown sugar
- ¼ cup sugar
- 2 tsp vanilla extract
- 1 egg
- 1 tsp baking soda
- 2 tsp cornstarch
- ½ tsp salt
- 2 cups all-purpose flour
- 1 cup Samoas cookies, chopped
- ½ cup Hershey’s Coconut Creme Kisses, roughly chopped
- 1 & ½ cups shredded coconut
- 1 bag caramels, unwrapped
- ½ cup semi-sweet chocolate chips
In the bowl of a stand mixer, beat together the butter and sugars until creamy. Add the vanilla and egg and beat to combine. Stir in the baking soda, cornstarch, salt and flour until mixture resembles a soft dough. Stir in the chopped cookies and Hershey’s Kisses by hand.
Chill the dough in the fridge for at least an hour, or overnight.
Preheat oven to 350 degrees F. Drop rounded, tall tablespoonfuls of dough about 1-2″ apart on lightly greased or silicone-lined cookie sheets. Bake for approx. 10 minutes, rotating pans halfway through baking time. Allow cookies to cool on the sheets for about 5 minutes before carefully transferring to a wire rick to cool completely.
While the cookies cool, reduce the oven temperature to 300 degrees F. Reusing one of the greased or lined cookie sheets, spread the coconut in an even layer. Bake for 5 minutes. Turn the coconut, then bake another 5 minutes. Turn once more, and bake another 5 minutes or until coconut has toasted to a light golden brown color. Cool the coconut.
After cookies and coconut have cooled, in a microwave-safe bowl, heat the caramels for 45 seconds on HIGH. Stir, add a splash of milk or water, and continue melting another 30 seconds, stirring after each heating. Once smooth and melted, gently fold in the toasted coconut and toss to coat.
Using a greased spoon (or greased fingers), drop tablespoonfuls of the coconut caramel mixture onto the tops of the cooled cookies– careful, the mixture will be hot, but you must work carefully while the caramel is still soft and pliable. Gently smear the mixture around the circumference of the cookie. Repeat with remaining cookies. Once cookies have been topped with the coconut caramel mixture, heat the chocolate chips to melt. Drizzle the tops with melted chocolate; allow the chocolate to set. Store leftovers airtight, at room temperature, for several days.
One final piece of advice: If you are trying out any of these recipes make sure to follow Nigella’s excellent advice on baking and on how to make crunchy cookies. Nothing’s better than sweet, delicious, crunchy cookies. Yum!
