Cookie Recipes - Handle the Heat

Snickerdoodle Recipe

Tessa Arias — Wed, 24 Apr 2024 10:00:00 +0000

This is the only Snickerdoodle recipe you’ll ever need!

(Unless you’re in the mood for something festive, then you may want my Pumpkin Snickerdoodle recipe instead.)

I adore the classic Snickerdoodle cinnamon sugar flavor, but the true magic of these cookies is the texture.

I already have a Snickerdoodle cookie recipe in my Ultimate Cookie Handbook that’s perfectly moist and chewy, but I wanted to create a thicker, softer alternative. Let’s just say there were dozens of snickerdoodles made to get the final recipe perfected.

The result? These Snickerdoodle cookies are ultra thick, beautifully soft, perfectly chewy, with slightly crispy edges, for the most texturally perfect, satisfying cookie of all time.

The best part is that they’re super easy to make! They require a couple of ingredients you might not have on hand, but I’ve included some alternatives below to avoid an extra grocery store trip.

Who doesn’t love a simple, easy, classic cookie that everyone goes crazy for?

You’ll be making these crowd-pleasing cookies again and again, promise. If you ever find yourself out of cinnamon, try my beloved Soft and Chewy Sugar Cookie recipe!

Sprinkle of Science

How to Make Snickerdoodle Cookies

Can I Make Snickerdoodle Cookies Without Cream of Tartar?

Traditionally, Snickerdoodle cookie recipes always contain cream of tartar, which is said to bring a slightly tangy flavor and create that pretty crinkly top. We experimented with and without cream of tartar when creating this recipe, and we found some interesting results:

Using cream of tartar created cookies that were chewier.
The batch without cream of tartar didn’t crinkle as much on top as the batch containing cream of tartar.
We also didn’t notice any flavor differences, as the cinnamon sugar flavor overshadows the tanginess.

So, while I still recommend using cream of tartar for the best texture possible, if you don’t have it on hand, simply omit it! Your cookies will still taste great.

Be sure to use fresh cream of tartar, which helps to create those crinkly tops. Since it’s an ingredient I don’t use often, I prefer to buy small containers so they don’t sit around in my pantry for so long that they expire.

How to Make Crinkly Top Snickerdoodles

If you skip adding the cream of tartar, you can still achieve crinkly tops just by swirling a cookie cutter around the outside of the cookies immediately after baking, as shown in this Instagram reel.
You can also ‘pan bang’ the cookie. Immediately upon removing the tray of cookies from the oven, drop it against a heat-safe solid surface from about three to four inches high. Repeat this a couple of times.
Avoid using an all-purpose flour with a high protein content, such as King Arthur. I tested this recipe with Gold Medal bleached all-purpose flour which I find gives the best crinkly appearance.

Why is There Coconut Oil in This Snickerdoodle Recipe? Can I Use All Butter?

This “secret” ingredient helps achieve a beautifully soft, thick, chewy Snickerdoodle cookie with slightly crisp edges, for an incredible texture that melts in your mouth. I haven’t found another Snickerdoodle recipe whose texture compares!
I like to combine coconut oil with butter, which gives you the delicious flavor of butter with the textural benefits of coconut oil.
Both refined and unrefined coconut oil will work just fine in these Snickerdoodles. Please note that refined coconut oil won’t add any flavor, whereas unrefined coconut will add a hint of coconut flavor.
Use coconut oil that’s at room temperature. It should be solid or very slightly creamy in consistency but not melted.
It’s easiest to measure the coconut oil by weight (a kitchen scale makes baking SO much more foolproof).
You can use all butter in this recipe, but your cookies will be less soft and chewy. They’ll be crunchier at the edges, and the cookies will become crunchier the longer they sit.

How to Make Perfectly Soft, Chewy Snickerdoodles

Measure your flour correctly. Be sure to measure your flour correctly by weighing with a digital scale or with the spoon and level method to avoid cakey, dense, or tough Snickerdoodle cookies that don’t spread. Learn more about how to measure flour correctly here.
Don’t overbake. Take these cookies out of the oven when the cookies are just set and beginning to brown. Overbaking will make these Snickerdoodles hard and dry.
Use a large cookie scoop. Use a 3-tablespoon cookie scoop for easy portioning. This creates larger cookies that spread out perfectly with ultra-soft centers.
Use the best baking pans. Use light-colored aluminum half sheet pans lined with parchment paper. Avoid dark nonstick pans as they brown too much and may burn the bottoms of your cookies. Learn more about the best (and worst!) baking pans here.
Don’t reduce the sugar. Reducing the sugar will ruin the texture of these Snickerdoodles. Sugar does so much more in baking beyond sweetening. Learn more about sugar’s role in baking here.

Why Did My Snickerdoodle Cookies Spread?

We want these cookies to spread just a bit, which is why we press the dough down a little before baking – but if your cookies are spreading into flat cookie puddles, it could be due to warm butter. It’s important to make sure your butter is at a COOL room temperature and your coconut oil is solid. Your stick of butter should give slightly when pressed with your finger but still hold their shape. To be precise, your butter should be 67°F. Learn more about why butter temperature in baking is important here.

Yes! A hand mixer will work just as well as a stand mixer – just be sure to use a deep enough bowl to prevent splatter.

How to Make Ultra-THICK Snickerdoodle Cookies

Freeze your Snickerdoodle cookie dough balls while your oven preheats! Thanks to coconut oil‘s ability to firm quickly, this brief freezing period is enough to yield ultra-thick snickerdoodle cookies. Please note that this may prevent the cookie’s edges from crisping up quite as much.

Bake this Snickerdoodle Recipe at 375°F?

Yes – these Snickerdoodle cookies bake at 375°F. In testing, we found that this slightly higher temperature gave the cookies less time to spread in the oven, yielding thicker cookies with the perfect desired texture.

No – these cookies will bake up perfectly thick and delicious without a chill period. If you wish to chill the cookie dough for 24-72 hours like I typically recommend, go for it – your cookies will be even thicker and chewier after that chill period! You have two options for chilling:

If scooping the dough before chilling, roll the balls in the cinnamon sugar mixture and lightly flatten them before placing in a single layer in an airtight container and chilling. This makes it easier to bake straight from the fridge, but takes up more space in your fridge.
If chilling as a mass of dough, let come to room temperature before scooping, rolling in sugar mixture, and lightly flattening. Bake at 350°F for about 13 minutes. This slightly lower temperature results in better crinkly tops for chilled dough.

How to Store Snickerdoodles

Snickerdoodle cookies can be stored in an airtight container at room temperature for up to 3 days. Store cookies with a tortilla to keep them soft for longer.

Can You Freeze Snickerdoodles?

Yes – Snickerdoodle cookie dough freezes for up to six weeks. Roll the cookie dough balls in cinnamon sugar and lightly flatten them before placing in a freezer-safe container or in a Ziptop bag. Bake from frozen at 350°F for 13 minutes, or until the cookies are set and begin to brown. Learn more about how to freeze cookie dough, and bake from frozen, here.

Can You Freeze Baked Snickerdoodles?

I recommend baking from frozen dough for the best texture. If you freeze these cookies already baked, they’ll still be deliciously soft but may lose their crisp edges and chewy texture and the cinnamon sugar might absorb more into the cookie.

Snickerdoodle Recipe

This Snickerdoodle recipe produces thick, soft, chewy cookies with perfectly crisp edges and the most wonderful classic cinnamon sugar flavor. You need less than 30 minutes to make these melt-in-your-mouth cookies!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 11

Total Time 26

Servings cookies

Author Tessa Arias

Ingredients

2 1/2 cups + 2 tablespoons (331 grams) all-purpose flour
3 teaspoons ground cinnamon, divided
1 teaspoon cream of tartar*
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
1 stick (113 grams) unsalted butter, at cool room temperature
1/2 cup (105 grams) refined coconut oil**, solid yet creamy
1¼ cups (250 grams) granulated sugar, plus 1/4 cup (50 grams) for rolling
1 large egg plus 1 egg yolk, at cool room temperature
1 teaspoon vanilla extract

Instructions

Preheat the oven to 375°F. Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, 1 teaspoon cinnamon, cream of tartar, salt, and baking soda to combine. Set aside.
In a large bowl, use an electric mixer fitted with the paddle attachment on medium-high speed to cream the butter, coconut oil, and 1 1⁄4 cups sugar until light and fluffy, 2 to 3 minutes. Scrape down the sides and bottom of the bowl. Add the egg, egg yolk, and vanilla and beat until combined. Slowly beat in the flour mixture.
Combine the remaining 1⁄4 cup sugar and 2 teaspoons cinnamon in a shallow dish.
Using a large 3-tablespoon spring-loaded scoop, divide the dough into balls then roll in sugar to coat evenly. Place the dough balls on the prepared baking sheets, spacing 2 inches apart, and lightly flatten with the bottom of a measuring cup. Sprinkle with additional cinnamon sugar, if desired.
Bake for 10 to 12 minutes, or until the cookies set and begin to brown. Cool for 5 minutes before removing to a wire rack to cool completely.
Cookies can be stored in an airtight container at room temperature for up to 3 days.

Video

Notes

*In testing this recipe, cream of tartar created cookies that were chewier and more crinkly on top. I still recommend using cream of tartar for the best texture possible, but if you don’t have it on hand, simply omit it. Otherwise, make sure it is fresh and not expired.

**Coconut oil should not be melted. Both refined and unrefined coconut oil will work in these Snickerdoodles, but refined coconut oil won’t add any flavor, whereas unrefined coconut will add a hint of coconut flavor.

Photos by Joanie Simon.

The post Snickerdoodle Recipe appeared first on Handle the Heat.

Brown Butter Dulce de Leche Cookie Cups

Tessa Arias — Wed, 17 Apr 2024 10:00:00 +0000

Brown Butter Dulce de Leche Cookie Cups are about to become your go-to party dessert!

I brought these cookie cups to a recent party, and they quickly became the highlight of the event. People couldn’t stop talking about them. They were such a hit that they disappeared in about 20 minutes – everyone kept coming back for more!

These cookie cups are super simple to make. If you haven’t tried browning butter before, don’t be intimidated – it’s easy and adds a deeper, richer, and more intense flavor to the cookies. We’re also using pre-made dulce de leche from a can. So once the cookies are baked, simply fill and add a sprinkle of salt on top. Easy!

They’re chewy, bite-sized pieces of heaven.

I hope you give these Brown Butter Dulce de Leche Cookie Cups a try for your next party or potluck!

Sprinkle of Science

What is Dulce de Leche?

Dulce de Leche is a Latin American staple. In Spanish, “dulce” means sweet, and “leche” means milk, so it roughly translates to “candy/dessert made from milk”. Dulce de leche is made by heating sugar and milk (or sweetened condensed milk) very, very slowly until the Maillard reaction occurs between the sugar and the milk. This makes for a rich, fudgy, nutty, butterscotch-like confection that’s thick enough to pipe.

Is Dulce de Leche the Same as Caramel?

No – while caramel is made from cooking down sugar (and sometimes water) then adding cream, dulce de leche is made from sugar and milk. The ratios of ingredients differ, and caramel is also much faster to make – which is why we’re taking a shortcut here and using jarred dulce de leche. Feel free to make your own following this recipe, if you prefer.

Where to Buy Dulce de Leche?

You can find prepared Dulce de Leche in most grocery stores, generally in the baking or Latin section, or sometimes by other spreads and syrups. I usually buy the Nestle brand, which is available at most grocery stores. You can also buy high-quality Argentinian dulce de leche online.

Browning the Butter

Browning butter is easier than you think – just be sure not to walk away from it, as it quickly goes from browned to burnt. We haven’t tested these cookie cups with regular melted (non-browned) butter, but I promise, browning butter is easy and lends such a beautiful depth of flavor that’s worth the extra few minutes of your time. It’s what takes these cookies to another level, where people can’t quite pinpoint what the secret ingredient is! Learn more about How to Brown Butter in my article full of tips here.

Do I Have to Use Bread Flour?

The bread flour in this recipe helps make the cookies ultra chewy and thick, so I highly recommend sticking to the ratio of flours in the recipe. If you don’t have any bread flour, feel free to use only all-purpose flour, but note that your cookies will lose some chewiness.

Do I Have to Use Dark Brown Sugar?

The high ratio of dark brown sugar makes these cookie cups moist, chewy, and deeply rich in flavor. If you don’t have any dark brown sugar, you can use light brown sugar – but your cookies won’t be quite as richly flavored. They’ll also be a little lighter in color. Whatever you do, don’t reduce the sugar in these cookie cups – learn more about Reducing Sugar in Baking in my article here.

Topping with Flaky Sea Salt

Adding a sprinkling of flaky sea salt on top takes these cookie cups from great to AMAZING. It also makes them stand out on any dessert table because it’s so pretty! You can find flaky sea salt at most supermarkets, or online here. Be generous with the sprinkling of salt on top for the ultimate salty-sweet treat! If that’s not your thing, feel free to just skip the salt topping.

Any mini muffin pan will work! This Wilton pan is inexpensive and works perfectly.
If your mini muffin pan is dark in color, just be aware that your cookie cups may bake a little faster, so shave a minute or two off the bake time to start.
Also, most mini muffin pans only have 24 cavities, so you will need two pans.
If you only have one pan, chill the remaining dough while the first batch is baking and wait until your pan is completely cooled before baking off the next batch.
48-cavity mini muffin pans do exist, but most are very dark in color – so as mentioned above, shave a couple of minutes off the bake time to start.

Yes! This recipe divides in half nicely, for 24 mini cookie cups. You will, however, have half a can of dulce de leche left over. Store this in an airtight container and freeze for up to two months. You can also use leftover dulce de leche to top Pancakes, Waffles, or French Toast, or make my Dulce de Leche Banana Cupcakes with Chocolate Frosting!

Store Brown Butter Dulce de Leche Cookie Cups in an airtight container for up to 3 days, or up to 5 days in the fridge. Please note that the dulce de leche doesn’t solidify, so avoid stacking to maintain their appearance. The salt will also dissolve a little as the cups sit, but they’ll still taste deliciously salty-sweet, even if you can no longer see the salt as clearly.

Yes! Brown Butter Dulce de Leche Cookie Cups freeze beautifully. Omitting the flaky sea salt, arrange the baked cookie cups in a single layer on a parchment-lined baking sheet, and freeze until solid. Transfer to an airtight container, separating layers with parchment paper, and freeze for up to one month. When you’re ready to enjoy, allow the cups to thaw at room temperature for about 30 minutes before sprinkling with flaky sea salt and serving.

More Brown Butter Recipes You’ll Love:

Brown Butter Dulce de Leche Cookie Cups

Brown Butter Dulce de Leche Cookie Cups feature soft, chewy brown butter cookie cups, filled with dulce de leche and topped with flaky sea salt. Every bite is salty-sweet heaven!

Course Dessert

Cuisine American

Prep Time 22

Cook Time 12

Inactive Time 30

Total Time 1 4

Servings mini cookie cups

Author Tessa Arias

Ingredients

1 1/2 cups (191 grams) all-purpose flour
1 1/2 cups (191 grams) bread flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon fine sea salt
2 sticks (227 grams) unsalted butter
1/2 cup (100 grams) granulated sugar
1 1/4 cups (250 grams) packed dark brown sugar
2 teaspoons vanilla extract
2 large eggs plus 1 egg yolk, at room temperature
1 13.4- ounce can (380 grams) prepared Dulce de Leche
Flaked sea salt, for finishing

Instructions

Preheat the oven to 350°F. Spray two 24 mini-muffin tins with nonstick cooking spray.
In a medium bowl, combine the flours, baking powder, baking soda, and salt. Set aside.
In a stainless steel sauté pan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl, scraping in all the browned bits.*
While the butter is still hot, stir in the granulated sugar and brown sugar. Let cool to just warm before adding in the vanilla, eggs, and yolk, one at a time, stirring well with a rubber spatula after each addition. Add the dry ingredients and mix until just combined.
Press a 1-tablespoon sized ball of dough into each mini muffin cavity. Bake for 12 to 15 minutes, or until edges are lightly golden brown and the center is set. Remove from oven and, using the round end of a wooden spoon or whisk, make 1-inch wide indentations into the center of each cookie.
While cookies are still warm, fill each cookie’s center with dulce de leche using a spoon or piping bag. Sprinkle with sea salt. Let cool completely before serving.

Notes

*Learn all my browning butter tips in my How to Brown Butter article here.

How to Freeze Brown Butter Dulce de Leche Cookie Cups
Omitting the flaky sea salt, arrange the baked cookie cups in a single layer on a parchment-lined baking sheet, and freeze until solid. Transfer to an airtight container, separating layers with parchment paper, and freeze for up to one month. When you’re ready to enjoy, allow the cups to thaw at room temperature for about 30 minutes before sprinkling with flaky sea salt and serving.

The post Brown Butter Dulce de Leche Cookie Cups appeared first on Handle the Heat.

Chocolate Chip Cookie Cheesecake Bars

Tessa Arias — Wed, 10 Apr 2024 10:00:00 +0000

These Chocolate Chip Cookie Cheesecake Bars combine chocolate chip cookie dough with cheesecake, for the perfect two-in-one dessert.

Originally published in 2015, I felt it was high time for a refresh. I revisited the kitchen and meticulously tweaked the recipe to elevate its already delicious flavor into something even better.

I transformed the chocolate chip cookie layer, opting for dark brown sugar instead of light, and adjusting the brown sugar to granulated sugar ratio. These changes not only impart more moisture to the dough but also give the dough an incredible depth of flavor that captivates the senses.

The cheesecake layer also saw a couple of enhancements – a generous boost of vanilla (because, well, vanilla) and a hint of salt to bring everything together.

The result? A deep, rich, butterscotchy, chewy cookie layer that crisps ever so slightly on top, with a tangy vanilla-scented cheesecake layer that’s velvety smooth. It’s seriously heavenly to eat.

Plus, these bars smell DIVINE while they bake. No candle will ever smell this good!

These bars are the perfect bake if you’re new to cheesecake. No water baths or special pans needed, and even if your cheesecake cracks a little, no one will know because there’s cookie dough on top!

Chocolate Chip Cookie Cheesecake Bars are the perfect combination of two classic desserts, for a dreamy match made in heaven. I hope you love them as much as I do!

Sprinkle of Science

How to Make Perfect Cheesecake

Be sure to use blocks of full-fat, high-quality cream cheese. I like Philadelphia brand.
Do not use reduced-fat cream cheese, whipped cream cheese, or cream cheese for spreading on a bagel.
Be sure your cream cheese is COMPLETELY softened to room temperature. This may take a few hours, especially if your kitchen is cold.
Beat your cream cheese very well with the sugar, until it looks perfectly smooth and creamy.
Once you add eggs, only beat until combined to prevent sinking or cracking (though the risk of that happening is far smaller with these bars!).
Make sure to scrape down the sides and bottom of your bowl as well as your mixer attachment often, to prevent lumps and ensure everything is well incorporated.

For the base layer of cookie dough, simply eyeball (or use a digital kitchen scale to measure, if preferred) two-thirds of the cookie dough and place in the parchment-lined pan. Use a rubber spatula to even it out and cover the base of the pan evenly.

For the top layer, I used a small 1-tablespoon cookie scoop to scoop out balls of cookie dough and flatten them between my palms before placing them on top of the cheesecake layer. It doesn’t have to perfectly cover the whole cheesecake layer (coming from a recovering perfectionist)!

Do I Have to Use Dark Brown Sugar?

To make these Chocolate Chip Cookie Cheesecake Bars extra delicious, we’re using a combination of granulated white sugar and dark brown sugar for a fantastic texture and a butterscotch flavor that’s rich and delicious.
The molasses in the brown sugar draws in more moisture, making the cookie layer thicker, softer, and chewier.
You can use light brown sugar instead, but you will lose some of the additional flavor and texture.
Whatever you do, don’t lower the sugar in this recipe. Find out why here.

If you are not measuring your ingredients with a digital kitchen scale, you could accidentally add too much flour causing hard, dry, or cake-like cookie layers. Learn more about how to measure ingredients for perfect results every time here!

Another reason for hard cookie layers could be overbaking due to using the wrong type of pan. Read more about the pan I recommend for these bars just below.

Use a light-colored metal 9 by 13-inch baking pan. Darker metals can dry out the edges before the middle has a chance to bake through. Do NOT use glass, ceramic, or silicone pans for these bars as they will take much longer to bake, which can result in dry edges and underdone middles. Learn more about Glass vs. Metal Baking Pans here.

Can I Halve This Recipe?

Yes! Simply halve all ingredients and bake in a light-colored metal 8-inch square baking pan, baking for about 35-40 minutes.

Chocolate Chip Cookie Cheesecake Bars can be stored in an airtight container in the fridge for up to 3 days.

Yes, but note that this will soften the cookie layers more. Wrap each slice in plastic wrap and store inside an airtight container or freezer bag for up to one month. Defrost overnight in the fridge or at room temperature for about 30 minutes before serving.

More Dessert Recipes You’ll Love:

Chocolate Chip Cookie Cheesecake Bars

Chocolate Chip Cookie Cheesecake Bars take chewy chocolate chip cookie dough and layer it with a creamy, rich, smooth vanilla cheesecake. Two perfect beginner-friendly desserts in one, and every bite is absolute heaven!

Course Dessert

Cuisine American

Prep Time 45

Cook Time 47

Inactive Time 3

Total Time 4 32

Servings slices

Author Tessa Arias

Ingredients

For the Cookie Layer:

3 cups (380 grams) all-purpose flour
1 teaspoon fine sea salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 sticks (227 grams) unsalted butter, at cool room temperature (67°F)
1 ¼ cups (250 grams) dark brown sugar
1/2 cup (100 grams) granulated sugar
2 large eggs, at cool room temperature
2 teaspoons vanilla extract
1 ¼ cups (213 grams) semisweet chocolate chips

For the Cheesecake Layer:

16 ounces (453 grams) cream cheese, completely softened to room temperature
1 cup (200 grams) granulated sugar
2 large eggs, at cool room temperature
2 teaspoons vanilla extract
¼ teaspoon fine sea salt

For Assembling:

¼ cup (43 grams) semisweet chocolate chips
Flaky sea salt, optional, for topping

Instructions

Preheat oven to 325°F. Line a 9×13-inch metal baking pan* with parchment paper, leaving an overhang. Spray with nonstick spray.

Prepare the cookie dough:

In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, dark brown sugar, and granulated sugar until lightened in color and fluffy in texture, about 3 minutes. Scrape down the sides and bottom of the bowl. Beat in the eggs, one a time, until smooth and creamy. Beat in the vanilla, then scrape down the sides and bottom of the bowl. On low speed, gradually add in the dry ingredients. Fold in chocolate chips with a rubber spatula. Place cookie dough in fridge while you make the cheesecake layer.
Make ahead: Cover and refrigerate the cookie dough for up to 3 days.

Prepare the cheesecake batter:

In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar, scraping down the sides and bottom of the bowl, until completely smooth and creamy, about 3 minutes. Add the eggs, one at a time, and beat until fully combined. Scrape down the sides and bottom of the bowl. Beat in the vanilla and salt. Set aside.

Assemble:

Using a spatula, press about two-thirds of the cookie dough into the bottom of the prepared pan. Pour the cheesecake batter on top. Scoop remaining dough into balls, flatten between your palms, and layer over the cheesecake batter. Don’t worry about making it look perfect. Sprinkle the top with 1/4 cup chocolate chips.
Bake for about 40 to 50 minutes, or until the tops and edges are lightly golden brown.
Remove from oven and sprinkle flaky sea salt on top, if desired. Place pan on wire rack and let cool to room temperature. Refrigerate for 3 hours or overnight before cutting and serving.

Notes

*Cooking times have been tested only for a metal pan, which is our recommended choice for this recipe due to its superior heat conductivity compared to glass or ceramic. The latter will not only take longer to bake, but may burn the edges before the center is cooked through. Metal has the added benefit of being lighter and less fragile as well as producing straighter edges, too!

The post Chocolate Chip Cookie Cheesecake Bars appeared first on Handle the Heat.

White Chocolate Macadamia Nut Cookies

Tessa Arias — Wed, 03 Apr 2024 14:01:01 +0000

Calling all white chocolate lovers: this White Chocolate Macadamia Nut Cookie recipe is for you!

These cookies are soft and chewy in the middle, crispy at the edges, and packed with a delightful crunch from the buttery macadamia nuts combined with sweet white chocolate chips, making them the ultimate cookie perfection.

I originally published this recipe in 2010 before giving it a much-needed update when I wrote The Ultimate Cookie Handbook (which has sold out multiple times!).

Using cool room temperature butter instead of melted butter (and more of it!) gave these cookies a nice rich texture and buttery flavor. Next, I increased the flour to make the cookies thicker and added an egg to provide more richness and structure. Cornstarch was added to keep the cookies soft, and baking powder was used as an additional leavener to help create more height.

Lastly, I increased the cookie’s size to give it a consistency that I love, and who doesn’t love a large cookie, right? Larger cookies tend to bake with caramelized edges but soft and tender middles.

If you’re in the mood for a slightly salty-sweet twist on the classic chocolate chip cookie, these White Chocolate Macadamia Nut Cookies are guaranteed winners.

Sprinkle of Science

How to Make White Chocolate Macadamia Nut Cookies

Measure your flour correctly by weighing it with a digital kitchen scale instead of using measuring cups which are far less accurate. So much so, that you may end up with DRY, crumbly dough and HARD, tough cookies that don’t spread and lack flavor. If you don’t have a scale, learn how to measure your flour correctly here.
Don’t reduce the sugar. Sugar does so much more than simply sweetening your cookies. It helps in spread and leavening, caramelization, and creating tender cookies that stay soft for days. Learn more about sugar’s role in baking here.
Ensure your butter is at a COOL room temperature when creaming. Butter that is too warm won’t aerate properly, resulting in sad, flat cookies. Your sticks of butter should give slightly when pressed with your finger but still hold their shape. To be precise, your butter should be 67°F, or even a couple of degrees colder if your kitchen is warm.

The Macadamia Nuts

We use unsalted macadamia nuts to allow the white chocolate to shine. You may be able to find them with other nuts in your local supermarket, in the bulk section in a store like Sprouts, or Target generally stocks them (just note that you’ll need 3-4 of these small packs).
You can also buy unsalted macadamia nuts online here.
I typically use unsalted macadamia nuts, but if you can only find salted macadamias, feel free to use those – just note that your cookies will have a distinctly ‘salty-sweet’ flavor.

Do I Have to Use Macadamia Nuts? Do I Have to Use White Chocolate Chips? Can I Change up the Mix-Ins?

I personally love the flavor combination, crunch, and sweetness level of the macadamia nuts and white chocolate chips in this recipe, and I haven’t tried using different mix-ins. You are welcome to experiment with other nuts and chips of a similar shape and size. Just make sure to keep the total volume/weight of the mix-ins the same as mentioned in the recipe for best results. Alternatively, try one of my other delicious Cookie Recipes if you’re looking for a different flavor palate.

Do I Have to Chill These White Chocolate Macadamia Nut Cookies?

No – but chilling the cookie dough for 24-72 hours will yield a thicker, chewier cookie with a more developed, well-rounded flavor. I recommend chilling for at least 24 hours if time permits. If you can’t, no worries; you’ll still get delicious results without the chill period.

Even if you don’t chill the cookies, be sure not to let your cookie dough get too warm before baking to avoid excess spread.

Pro Tip: Always Scrape Down Your Bowl!

If you’ve ever baked a near-perfect batch of cookies, only to have the last few cookies look like a little explosion happened in the oven, hidden pockets of butter were likely the culprit. This is why it’s so important to scrape down not just the sides of your mixing bowl, but the very bottom of your bowl as well. It’s worth the extra 30 seconds to stop and scrape at least twice in the mixing process, promise!

What Kind of Baking Sheet is Best for Cookies?

A light-colored aluminum half-sheet pan is my favorite for baking cookies.
Avoid dark nonstick pans as cookies will brown too much and might even burn on the bottoms before they have a chance to spread and bake evenly.
Check out my Baking Pans 101 post for side-by-side pictures from my pan experiments and recommendations for the best pans available.

Can I Double This Recipe?

Yes – simply double all ingredients to make approximately 56 large White Chocolate Macadamia Nut Cookies. This works best with a stand mixer.

Yes! A hand mixer will work just fine for these cookies.

How to Store White Chocolate Macadamia Nut Cookies?

White Chocolate Macadamia Nut Cookies taste best when enjoyed fresh, but they will keep in an airtight container at room temperature for up to 3 days. Ensure the cookies have properly cooled before storing, and use a tortilla to keep them soft for a longer period. If you’d like to prep your cookies further in advance, check out my freezing instructions just below.

Can You Freeze White Chocolate Macadamia Nut Cookies?

Yes! Freeze the pre-portioned balls of White Chocolate Macadamia Nut Cookies dough in a freezer-safe container or Ziptop bag. Thaw overnight in the fridge before baking as directed, or bake directly from frozen, lowering the oven temperature to 325°F and adding a few minutes to the bake time. Learn more about freezing cookie dough here!

White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies are soft and chewy in the middle yet crisp at the edges, studded with white chocolate chips and crunchy macadamia nuts. So delicious and super easy to make, these are the perfect cookies for white chocolate lovers everywhere!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 12

Total Time 17

Servings large cookies

Author Tessa Arias

Ingredients

3 cups (381 grams) all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
2 sticks (226 grams) unsalted butter, at cool room temperature
1 cup (200 grams) lightly packed light brown sugar
1/2 cup (100 grams) granulated sugar
2 large eggs plus 1 egg yolk, at cool room temperature
2 teaspoons vanilla extract
1 1/2 cups (255 grams) white chocolate chips
1 1/2 cups (210 grams) chopped macadamia nuts, unsalted*

Instructions

If baking right away, preheat the oven to 350°F. Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
In a large bowl, use an electric mixer on medium-high speed to cream the butter and sugars until light and fluffy, 2 to 3 minutes. Add the eggs and yolk, one at a time, beating well after each addition. Add the vanilla. Slowly beat in the flour mixture. Stir in the white chocolate chips and nuts with a rubber spatula.
If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let dough sit at room temperature until it is just soft enough to scoop.
Using a large (3-tablespoon) spring-loaded scoop, drop balls of dough onto prepared baking sheets, spacing at least 2 1⁄2 inches apart.
Bake for 11-12 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.

Notes

*I typically use unsalted macadamia nuts (available online here), but if you can only find salted macadamias, feel free to use those – just note that your cookies will have a distinctly ‘salty-sweet’ flavor.

The post White Chocolate Macadamia Nut Cookies appeared first on Handle the Heat.

Chocolate Coconut Cookies

Tessa Arias — Thu, 07 Mar 2024 10:00:00 +0000

These Chocolate Coconut Cookies are a Mounds Bar-lover’s dream come true.

Rich and seriously fudgy, these cookies are chewy cookie perfection. The coconut lends a lightness that prevents them from being overly chocolaty, while also providing the most delightful chewiness and incredible flavor.

These cookies contain coconut in two forms: coconut extract and shredded coconut. As if that weren’t enough, I added chocolate in four forms: cocoa powder, semisweet chocolate bars, semisweet chocolate chips, and white chocolate chips.

Our alumni Baking School students joined forces to put this recipe to the test, and the results were nothing short of glowing! Jessica M. couldn’t help but sing their praises: “They’re SO good, maybe even a little dangerous, as my husband gobbled down quite a few! I’d describe them as a brownie-style cookie, and the coconut adds a nice, unique flavor.”

These cookies are super easy to make, requiring no mixer or additional chill time. Get the kiddos involved for a fun after-school baking project that will be ready to devour in no time!

Sprinkle of Science

How to Make Chocolate Coconut Cookies

What Type of Cocoa Powder For Chocolate Coconut Cookies?

I prefer to use Dutch-processed cocoa powder in these cookies for the best flavor and texture. You can find Dutch-processed cocoa powder in most grocery stores, specialty kitchen shops, or online here.
Dutch-process typically has more fat content than natural cocoa powder. That higher fat content helps to give these cookies a rich, decadent chocolate flavor and the best chewy texture.
Because these cookies contain baking powder, you can use natural / unsweetened cocoa powder instead if that’s all you have – just note that your cookies will be lighter in color and might not be as rich and fudgy. Read more about fat in cocoa powders here.
Learn more about Natural vs Dutch-Processed Cocoa Powder here.

What Type of Chocolate for Chocolate Coconut Cookies?

I prefer using semisweet baking bars in the base of the cookie dough. Feel free to switch this up and use dark chocolate, but just note that your cookies will be a little less sweet than intended.

Can I Use Different Chocolate Chips?

I love the balance of flavors and the sweetness level from the chocolate chips as written, but feel free to switch up the chocolate chips as you like – just be sure to keep your mix-ins to the same total volume/weight as written in the recipe, for best results.

The Coconut Extract

While testing this recipe, we discovered that Watkins coconut extract proved more potent than McCormick, so I provided a range of measurements for the extract in the recipe. Watkins may need the lower end, and McCormick may need the higher end – but feel free to adjust to your preference.

Chilling the cookie dough is not required for this recipe, but if time permits, chilling the dough for 24-72 hours does result in cookies that are fudgier and have a more intense coconut flavor. I prefer to scoop the dough into balls and flatten slightly, as directed in the recipe, before wrapping well in plastic and chilling.

Can I Double This Recipe?

Yes – simply double all ingredients to yield about 42 cookies.

Can I Make These Chocolate Coconut Cookies Ahead of Time?

Yes! Portion out and shape the Chocolate Coconut Cookie dough balls and wrap them in plastic wrap or move them to an airtight container before chilling for up to 48 hours. If you need to prep the cookies further in advance, follow my directions for freezing below.

How to Store Chocolate Coconut Cookies

Chocolate Coconut Cookies are best enjoyed when fresh, but they also keep nicely for a few days. Store in an airtight container at room temperature for up to 5 days.

Can You Freeze Chocolate Coconut Cookies

Yes! These cookies freeze beautifully. Freeze the pre-portioned balls of cookie dough (toppings included) in a freezer-safe container or freezer bag for up to three months. Bake directly from frozen, lowering the oven temperature to 325°F and adding a few minutes to the total baking time. Get all of my tips for freezing cookie dough here.

More Recipes You’ll Love:

Chocolate Coconut Cookies

Chocolate Coconut Cookies are rich and fudgy cocoa cookies, packed with chewy flaked coconut, and studded with semisweet and white chocolate chips. These delicious cookies don’t require a mixer and are ready in just 30 minutes!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 12

Total Time 32

Servings cookies

Author Tessa Arias

Ingredients

4 tablespoons (57 grams) unsalted butter
4 ounces (113 grams) semisweet chocolate, finely chopped
1/2 cup (100 grams) light brown sugar
1/4 cup (50 grams) granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 tablespoon milk (any kind)
¼ teaspoon to ½ teaspoon coconut extract, optional*
1 ¼ cups (159 grams) all-purpose flour
1/4 cup (21 grams) Dutch-process cocoa powder, sifted
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 cup (85 grams) semisweet chocolate chips**
1/2 cup (85 grams) white chocolate chips**
3/4 cup (64 grams) sweetened flaked coconut, divided

Instructions

Preheat oven to 350°F. Line baking sheets with parchment paper.
In a microwave-safe bowl, heat the butter and chocolate in 30-second bursts, stirring between each burst, until melted and smooth. Stir in the sugars. Allow to cool until just warm before stirring in the egg, egg yolk, milk, and coconut extract.
In a large bowl, whisk together flour, cocoa powder, baking powder, and salt. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. Dough will be thick and slightly sticky. Fold in semisweet chocolate chips, white chocolate chips, and ½ cup (43 grams) coconut.
Using a medium spring-loaded cookie scoop, drop dough by 1 1/2-tablespoon rounds onto prepared baking sheets. Flatten each ball slightly. Add a sprinkling of remaining coconut to each ball, pressing into the dough slightly.
MAKE AHEAD: At this point, the prepared dough balls can be well wrapped in plastic and stored in the fridge for up to 3 days to intensify the coconut flavor and fudgy texture. Bake directly from the fridge.
Bake for 10-12 minutes, or until cookies are set. Let cool on baking sheets for 10 minutes before removing cookies to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 5 days.

Notes

*For more coconut flavor, use between ¼ to ½ teaspoon coconut extract. In our testing, Watkins coconut extract proved more potent than McCormick.

**Optional: Add a few extra chips to top each cookie immediately after baking for picture-perfect cookies.

The post Chocolate Coconut Cookies appeared first on Handle the Heat.

Chocolate Chip Cookie Cake

Tessa Arias — Fri, 09 Feb 2024 10:00:00 +0000

Get ready to enjoy the most delicious Chocolate Chip Cookie Cake you’ve ever had.

This homemade cookie cake is perfectly chewy, gooey, and thick, with plenty of chocolate chips in every bite. Whether you’re having a party or it’s just a regular weekday, this recipe will add a little sparkle and fun to your dessert. No one will be able to stop at just one slice.

Growing up, I never really liked birthday cake. Don’t get me wrong, I loved a good fresh, homemade cake baked with quality, flavorful ingredients. But neither of my parents baked. Store-bought birthday cakes or ones made with cake mix and packaged frosting were sickeningly sweet and artificial tasting, even for my 10-year-old taste buds. And I’ve loved sweets my entire life!

Don’t even get me started on the actual bland, dry store-bought cakes.

This Chocolate Chip Cookie Cake recipe is perfect for those who don’t like birthday cake. Or for when you just don’t have the time and patience to bake a cake! Or maybe for those times when you just want something fun and a little different.

Whatever you do, make sure you’re generous with the rainbow sprinkles for an extra festive cake!

I’ve formulated the chocolate chip cookie base recipe to be ultra-thick, chewy, and slightly gooey in the middle with tons of flavor. The melted butter, dark brown sugar, extra egg yolk, bread flour, and cornstarch all help to accomplish this.

If you’d like to know more about the science of cookie baking, check out my free Cookie Customization Guide here. These are the kinds of details I dive into in my cookbook, The Ultimate Cookie Handbook!

Sprinkle of Science

How to Make A Chocolate Chip Cookie Cake

Do I Have to Use Bread Flour in This Cookie Cake?

The bread flour in this recipe helps make the cookie cake ultra chewy and thick. If you don’t have any bread flour, feel free to use only all-purpose flour, though your cookie cake might lose some chewiness.

Do I Have to Use Dark Brown Sugar? What if I Only Have Light Brown Sugar?

No need to panic! You can easily use light brown sugar in place of the dark brown sugar. Your cookie cake will be a bit lighter in color and slightly less rich in flavor.
Dark brown sugar also brings additional moisture, thanks to its added molasses content, so using light brown sugar will slightly alter the final texture, too.
If you’ve got white sugar or light brown sugar and molasses on hand, simply make your own dark brown sugar. You will need 1 ½ cups (300 grams) white granulated sugar + 2 tablespoons molasses. DIY Brown Sugar instructions here.
I don’t recommend decreasing the amount of sugar in this recipe – learn why here. For a less sweet cake, try topping with ice cream or whipped cream in place of the frosting.

Why is There Cornstarch in This Chocolate Chip Cookie Cake?

Along with bread flour, cornstarch is our magic ingredient for achieving that perfect thick, chewy, and soft texture. It can also aid in lift and height. I use cornstarch in several of my chocolate chip cookie recipes. Don’t skip the cornstarch!

How to Decorate a Chocolate Chip Cookie Cake

For this cookie cake recipe, I used a half batch of my go-to Best Buttercream. I’ve also listed other topping ideas below. If you’d like, you could also use a piping tip to pipe some beautiful buttercream swirls around the edges of your chocolate chip cookie cake.

Peanut Butter Buttercream Frosting
Best Ever Chocolate Buttercream Frosting
Homemade Caramel Sauce
Ice Cream (vanilla or cookie dough would be delicious)
Whipped Cream
Don’t forget extra sprinkles and/or chocolate chips!

For this Chocolate Chip Cookie Cake, I prefer to use a 9-inch springform pan because it makes it really easy to remove the entire cookie cake from the pan and place it on a pretty cake stand or serving plate.
If you don’t have a springform pan, use a round cake pan or deep pie pan. You may need to adjust the baking time.
I also recommend using these pre-cut parchment paper rounds with tabs, so you’ll more easily be able to remove the chocolate chip cookie cake from the pan.
Avoid using glass or ceramic pans – learn why in my Glass vs. Metal Baking Pans article here.

Yes, Chocolate Chip Cookie Cake can be made ahead of time! You have a couple of options, depending on how far in advance you need to prep the cookie cake:

The cookie dough can be prepared in a greased pan and stored, covered, in the refrigerator for up to 3 days. Bake straight from the fridge as directed below. You may need to add a minute or two to the bake time.
If you need to prep the dough further in advance, check out my article on freezing cookie dough here.
The buttercream can be prepped and stored in the fridge for up to a week or in the freezer for up to 3 months. Let come to room temperature and re-whip in a stand mixer until light and fluffy. If it needs to be thickened, add a tablespoon or two of sifted powdered sugar.
The baked cookie cake can also be stored for a few days – more on that below.

How to Store Cookie Cake

You can store this Chocolate Chip Cookie Cake covered at room temperature for up to 1 day, or in the refrigerator for up to 3 days.

More Amazing Birthday Cake Recipes:

Best Birthday Cake (yellow cake with chocolate frosting! YUM!)
Red Velvet Cake
Best Chocolate Cake
Funfetti Sheet Cake
Chocolate Brownie Cake with Peanut Butter Frosting

Find all my best Birthday Cake Recipes here!

Chocolate Chip Cookie Cake

This Chocolate Chip Cookie Cake recipe features a thick base of chewy and slightly gooey chocolate chip cookie topped with creamy vanilla buttercream and garnished with sprinkles. It's the perfect birthday cake for any cookie lover!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings to 10 servings

Author Tessa Arias

Ingredients

For the chocolate chip cookie base:

1 1/4 cups (247 grams) lightly packed dark brown sugar*
1/2 cup (100 grams) granulated sugar
2 sticks (227 grams) unsalted butter
2 large eggs plus 1 egg yolk, at room temperature
1 tablespoon milk
2 teaspoons vanilla extract
1 1/2 cups (191 grams) all-purpose flour
1 1/4 cups (159 grams) bread flour**
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cornstarch
1 teaspoon fine sea salt
2 cups (340 grams) semisweet chocolate chips

For the buttercream:

1 1/2 cups (153 grams) powdered sugar, sifted
1 stick (113 grams) unsalted butter, at room temperature
Pinch fine salt
2 teaspoons pure vanilla extract
1 tablespoons cream or milk
Sprinkles, for garnishing

Instructions

For the cookie base:

Place sugars in a medium bowl. Set aside.
Add the butter to a small saucepan set over medium-low heat, swirling occasionally until melted. Alternatively, place the butter in a microwave-safe bowl and microwave in 30-second bursts, stirring between bursts, until melted. Add hot butter to the sugars and stir to combine. Set aside to cool until just warm.
Stir in the eggs, egg yolk, milk, and vanilla until well combined. Using a spatula, gradually mix in the flours, baking soda, baking powder, cornstarch, and salt. Stir in the chocolate chips. Bake now or cover the dough and refrigerate until ready to bake, up to 72 hours.
When ready to bake, preheat the oven to 350°F. Spray a 9-inch spring-form pan with nonstick cooking spray.
Press the cookie dough into the bottom of the prepared pan. Bake for 30 minutes for a gooey center or 35 to 40 minutes to cook completely. Place the pan on a cooling rack and allow the cookie cake to cool completely before removing from the pan and frosting.

For the buttercream:

In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, vanilla, and cream and beat on medium for 1 minute, adding more cream if needed.
Spread all over the cooled cookie cake then garnish with sprinkles. Serve or cover and let stand at room temperature for up to 1 day, or refrigerated for up to 3 days. Let come to room temperature before serving.

Video

Notes

*If you don’t have dark brown sugar, use light brown sugar. Just note that you will lose some depth of flavor, and the texture will change slightly. More on this in the ‘Sprinkle of Science’ Tip Box above the recipe.

**If you don’t have any bread flour, feel free to use only all-purpose flour, though your cookie cake may not be as chewy. More on this in the Tip Box.

Make Ahead: The cookie dough can be stored in greased pan, covered, and refrigerated for up to 3 days before baking. If you need to prep the dough further in advance, check out my article on freezing cookie dough here.

This post was originally published in 2016 and has been updated with recipe improvements and new photos. Photos by Ashley McLaughlin.

The post Chocolate Chip Cookie Cake appeared first on Handle the Heat.

Soft and Chewy M&M Cookies

Tessa Arias — Fri, 12 Jan 2024 10:00:00 +0000

These Soft and Chewy M&M Cookies are utterly fantastic. If you follow Handle the Heat at all, then you likely know I really love cookies. Chocolate chip cookies. Peanut butter cookies. M&M cookies. I love them ALL.

I mean, I did write The Ultimate Cookie Handbook, so I think “cookie obsessed” may be a better description.

Because of that obsession, I thought I’d revamp my M&M cookie recipe that was originally published in 2015 with all the tips, techniques, and improvements I’ve learned and made since then.

My goal for this recipe was to truly let the M&M candies shine. I find this is best done with a perfectly balanced cookie dough that I ever so slightly underbake so it’s still super soft in the center. Just the thought of the contrast between that soft center and the crunchy M&Ms is enough to make my mouth water.

These cookies also feel pretty nostalgic to me. From elementary school through high school growing up, the cafeteria always sold M&M cookies for $.25 each. Eating one of those cookies was always a highlight of my day. But I have to say… they’re even better when made from scratch!

Sprinkle of Science

How to Make Soft & Chewy M&M Cookies

How to Make Soft, Chewy Cookies & Avoid Hard, Dry Cookies

Weigh your flour: I highly recommend using a digital scale to measure your flour, to avoid hard, dry cookies that don’t spread. If you don’t have a scale, learn how to use the spoon and level method here.
Cornstarch: Don’t skip the cornstarch! It’s a tenderizing ingredient that helps create an ultra soft, chewy cookie.
Don’t overbake: Whatever you do, don’t overbake these cookies. They should still look ever so slightly ‘wet’ in the center when you pull them from the oven. The residual heat of the oven and pan will continue to cook the cookies to soft and slightly gooey-in-the-middle perfection.

Why Are My Cookies Flat?

Butter temperature is KEY! If your butter gets too warm at any stage before baking your cookies, you’ll likely end up with flat sad cookies. Start with butter at a cool room temperature, about 67°F. Then keep the dough around that temperature until it hits the oven.

In the image below, both cookies came from the same batch of dough, baked (separately) in the same oven at the same temperature for the same amount of time. The only difference? The cookie on the right came from the last bit of dough that had sat on the counter near a sunny window for about half an hour before baking. In that time, the dough warmed up considerably and the resulting cookies look melted and flattened.

What a difference, right?! If you’re baking multiple batches of cookies over a period of time, pop the remaining dough in the fridge while they wait to enter the oven.

How Long to Cream Butter and Sugar for M&M Cookies

There are lots of factors that influence the speed at which your butter and sugar will become properly creamed. Temperature, mixer power, paddle size and shape, the amount of butter you’re creaming, etc. Generally, two to three minutes at whatever your hand or stand mixer’s version of medium-high speed is perfect in my kitchen for cookies. Check out more instructions and tricks on this in my How to Cream Butter & Sugar article.

What Type of M&Ms Should I Use?

I used regular-size M&Ms for the perfect crunch in this recipe, but you could also use mini or even peanut M&Ms if you prefer. Of course, feel free to switch out for Christmas M&Ms, Easter M&Ms, 4th of July, Halloween – whatever the season, these cookies will look so cute with seasonal M&Ms mixed in!

Why You Should Chill Your Cookie Dough!

Another thing that makes your cookies that much thicker and chewier is chilling your dough! It might be a little annoying to see that I call for chilling the dough for a minimum of 24 hours in this recipe. But believe me, it makes a big difference here. Both the taste and texture improve during this time. Think of it as a marinating time where everything just gets better and better!! This added chill time will make for the best M&M cookies ever, promise. Check out my full article explaining the magic of chilling your cookie dough HERE.

If you can’t wait, bake off a few cookies to satisfy your craving now, then save the rest for baking after the dough has marinated.

Why Use a Cookie Scoop?

One of the KEYS to beautiful, uniform, evenly-shaped cookies.
Saves you *so much time* in forming the balls of dough.
Ensures each ball is evenly sized so the cookies bake evenly.
No small overbaked cookies or large underbaked cookies.
I love using a 3-Tablepsoon size cookie scoop for this sugar cookie recipe.
Learn more about Cookie Scoops and how to use them here!

How to Store M&M Cookies

Soft and Chewy M&M Cookies can be stored in an airtight container at room temperature and will stay soft for up to 3 days. Store cookies with a tortilla to keep them soft for longer. Check out the freezing instructions just below if you need to prep your cookies further in advance.

Make the cookie dough as the recipe directs. Use a large (3-Tablespoon) spring-loaded cookie scoop to portion out balls of dough onto a parchment-lined rimmed baking sheet.
BONUS TIP: If the recipe calls for chilling or ‘marinating’ the cookie dough (which does WONDERS for your cookies as described above), be sure to allow the dough to marinate before shaping and freezing.
Place the tray of cookie dough balls in the freezer. Freeze until firm and solid.
Remove the balls of cookie dough to a labeled and dated airtight container or ziptop bag.
Cookie dough can be stored in the freezer for up to 6 weeks.
Find out how to bake frozen cookie dough in this article HERE.

Soft & Chewy M&M Cookies

You are going to adore these Soft and Chewy M&M Cookies! They're big like your favorite bakery cookies with tons of flavor and are so easy to make. Plus you can't beat that soft, chewy texture.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings large cookies

Author Tessa Arias

Ingredients

3 cups (380 grams) all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
1 1/4 teaspoons fine sea salt
2 sticks (227 grams) unsalted butter, at cool room temperature
1/2 cup (100 grams) granulated sugar
1 1/4 cups (247 grams) lightly packed light brown sugar
2 teaspoons vanilla extract
2 large eggs, at room temperature
1 egg yolk, at room temperature
1 (12 oz or 340 gram) bag M&M® candies
1/2 cup (85 grams) semisweet chocolate chips

Instructions

If baking the cookie dough immediately, preheat the oven to 350ºF. Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
In a large mixing bowl, use an electric stand or hand mixer fitted with the paddle attachment to beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides and bottom of the bowl before adding in the vanilla, eggs, and egg yolk, beating well after each addition, and scraping down the bowl as needed. Slowly beat in the flour mixture. Stir in the M&M candies and chocolate chips with a rubber spatula, reserving about 1/4 cup M&Ms to garnish each cookie dough ball.
For best results if time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This will improve both the flavor and texture of the cookies. Let dough sit at room temperature just until it is soft enough to scoop.
Using a large spring-loaded cookie scoop, divide the dough into 3-tablespoon-sized balls and drop onto prepared baking sheets. Press a few extra M&M candies into the top of each ball of dough.
Bake at 350°F for about 11 to 13 minutes, or until golden brown but still ever so slightly wet looking on top. Cool for 5 minutes before removing to a cooling rack to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.

This post was originally published in 2015 and has been updated with recipe improvements and new photos. Photos by Joanie Simon.

The post Soft and Chewy M&M Cookies appeared first on Handle the Heat.

M&M Christmas Cookies

Tessa Arias — Sat, 09 Dec 2023 10:00:00 +0000

M&M Christmas Cookies are the perfect easy last-minute cookie you need this time of year.

Is there anything better than Christmas cookie season?

My ideal December night involves baking cookies while blasting Christmas music (surely annoying my neighbors in the process) and then eating a couple cookies warm and fresh from the oven with a cold glass of milk.

There’s truly nothing better! Except maybe going to or hosting a cookie party where you get to sample tons of different cookies. Oh, how I adore this time of year.

I’ve included TONS of cookie baking tips below, to all but guarantee these to be your best Christmas cookies ever. Believe me, I’ve got quite a few to share after writing an entire 200+ page cookbook on cookie baking.

These M&M Christmas Cookies are soooo good, you’ll be making them again and again!

How to Make Easy M&M Christmas Cookies

How to Make SOFT, CHEWY M&M Christmas Cookies

Measure your flour correctly by weighing it with a digital scale. If you don’t have one, use the spoon and level method (learn more about that here) to avoid creating cakey, dense, or tough M&M Christmas Cookies that don’t spread.
Don’t skip the cornstarch! Cornstarch is a tenderizing ingredient that helps create an ultra-soft, chewy cookie.
Don’t skip the extra egg yolk. This adds moisture and richness, for a soft and chewy texture.
Don’t overbake. I prefer to take them out of the oven just before they look done, while the top center still looks a bit ‘wet.’ The residual heat of the oven and pan will continue to cook the cookies to soft and slightly gooey-in-the-middle perfection.

Butter Temperature is KEY to THICK Chewy Cookies

If your butter gets too warm at any stage before baking your cookies, you’ll likely end up with flat sad M&M Christmas Cookies. You want to be sure to start with butter at a cool room temperature, about 67°F. Then keep the dough around that temperature until it hits the oven.

In the image below, both cookies came from the same batch of dough, baked (separately) in the same oven at the same temperature for the same amount of time. The only difference? The cookie on top came from the last bit of dough that had sat on the counter near a sunny window for about half an hour before baking. In that time, the dough warmed up considerably and the resulting cookies look melted and flattened. So if you’re baking multiple batches of cookies, pop the remaining dough in the fridge while they wait to enter the oven.

Why You Should Chill Your Cookie Dough!

It might be a little annoying to see that I recommend chilling the dough for a minimum of 24 hours in this recipe – but believe me, it makes a big difference here. Both the taste and texture will improve during this time. Think of it as a marinating time where everything just gets better and better!! If you can’t wait, bake off a few cookies to satisfy your craving now, then save the rest for baking after the dough has marinated.

Check out my full article explaining the magic of chilling your cookie dough HERE.

Quick Tip for Picture Perfect Cookies!

Dotting each M&M Christmas Cookie dough ball with more chocolate chips and/or M&Ms on top prior to baking makes more beautiful and perfect-looking cookies. Press the chocolate chips and/or M&Ms into the top of the ball of dough closer together than you think, as they’ll spread apart as the cookie bakes and spreads.

If refrigerating or freezing your dough, wait to dot each ball until right before baking as the M&M colors can bleed into your cookie.

Get more tips in my How to Bake Picture Perfect Cookies article.

What Type of M&Ms do I Need for M&M Christmas Cookies?

I used regular-size green and red Christmas M&Ms for this recipe, but you could also use mini, peanut butter, or peanut M&Ms if you prefer! Just depends on your texture preferences.

How to Store M&M Christmas Cookies

M&M Christmas Cookies can be stored in an airtight container at room temperature and will stay soft for up to 3 days. If you need to store these cookies longer, see the freezing instructions just below.

How to Freeze M&M Christmas Cookies

Make the cookie dough as the recipe directs. Use a spring-loaded cookie scoop to portion out balls of dough, and place on a parchment-lined rimmed baking sheet.
Cover the tray well with plastic wrap, to prevent the dough balls from drying out in the fridge, and chill for 24-72 hours.
Place the tray of cookie dough balls in the freezer. Freeze until firm and solid.
Remove the balls of cookie dough to a labeled and dated airtight container.
M&M Christmas Cookie dough can be stored in the freezer for up to 6 weeks.

P.S. Check out ALL my Christmas desserts HERE!

M&M Christmas Cookies

These festive red and green M&M Christmas Cookies are ultra thick, soft, chewy, and flavorful. These cookies are ridiculously easy to make and are perfect for holiday gifting. Serve with a glass of milk or hot cocoa for Santa!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 13

Total Time 28

Servings large cookies

Author Tessa Arias

Ingredients

3 cups (380 grams) all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
1 1/4 teaspoons fine sea salt
2 sticks (227 grams) unsalted butter, at cool room temperature
1/2 cup (100 grams) granulated sugar
1 1/4 cups (247 grams) lightly packed light brown sugar
2 teaspoons vanilla extract
2 large eggs, at room temperature
1 egg yolk, at room temperature
1 (12 oz or 340 gram) bag Christmas M&M® candies
1/2 cup (85 grams) semisweet chocolate chips

Instructions

If baking the cookie dough immediately, preheat the oven to 350ºF. Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Scrape down the bowl before adding in the vanilla, eggs, and egg yolk, beating well after each addition, and scraping down the sides and bottom of the bowl as needed. Slowly beat in the flour mixture. Stir in the M&M candies and chocolate chips with a rubber spatula, reserving about 1/4 cup M&Ms to garnish each cookie dough ball.
For best results, if time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This will improve both the flavor and texture of the cookies. Let dough sit at room temperature just until it is soft enough to scoop.*
Using a spring-loaded scoop, divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets. Press a few extra M&M candies into the top of each ball of dough.
Bake at 350°F for about 11 to 13 minutes, or until golden brown but still ever so slightly wet looking on top. Cool for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.

Notes

* Feel free to portion out your cookie dough balls prior to chilling, so you can bake them off straight from the fridge - just be careful to wrap the dough balls well in plastic wrap, to prevent them from drying out in the fridge.

How to Freeze M&M Christmas Cookies

Make the cookie dough as the recipe directs, portion out the dough balls, and place on a parchment-lined rimmed baking sheet.
Cover the tray well with plastic wrap, to prevent the dough balls from drying out in the fridge, and chill for 24-72 hours.
Place the tray of cookie dough balls in the freezer. Freeze until firm and solid.
Remove the balls of cookie dough to a labeled and dated airtight container.
Cookie dough can be stored in the freezer for up to 6 weeks.

This post was published in 2021 and has been updated with additional recipe tips. Photos by Joanie Simon | The Bite Shot

M&M Christmas Cookies Made By Our Community!

Tag @handletheheat and use the hashtag #handletheheat for a chance to be featured!

The post M&M Christmas Cookies appeared first on Handle the Heat.

S’mores Cookies

Tessa Arias — Wed, 06 Dec 2023 10:00:00 +0000

S’mores Cookies combine classic, chewy chocolate chip cookies with ooey-gooey campfire treat flavors, for the most ridiculously fun cookie.

Is there anything more nostalgic than a s’more? They’re messy, sticky, and such a crowd pleaser.

The cookie version retains all the best parts of a s’more but without as much mess and stickiness – or the need to build a campfire.

I recently decided to update this recipe and made a few improvements along the way. This new version is thicker, chewier, and downright adorable.

These S’mores Cookies are perfect for a summer barbecue or cookout and also make a cute addition to your Christmas cookie plate.

These cookies are sure to be a huge crowd-pleaser no matter the time of year!

Sprinkle of Science

How to Make S’mores Cookies

What Type of Chocolate for S’mores Cookies?

I use semisweet miniature chocolate chips inside the cookie dough so the toppings really take the center stage. This also helps to balance the sweetness of the milk chocolate chunks.
These cookies are topped with chopped Hershey’s milk chocolate bar for a super cute, super s’mores-y finish with the classic nostalgic flavor. If you want a more elevated milk chocolate, Endangered Species makes an excellent bar.

How to Prevent Dry Cookies

Be sure to measure your flour correctly by weighing with a digital kitchen scale or using the spoon and level method. If you don’t measure your flour correctly, you could end up with DRY, crumbly dough, and HARD, tough cookies that don’t spread and lack flavor.
Measuring your dry ingredients accurately is one of the best ways to improve your baking.
Don’t reduce the sugar. Sugar does so much more in baking beyond sweetening. Learn more about sugar’s role in baking here.

How to Prevent Overspread Puddle Cookies

If you tend to have cookies that spread too flat while baking, it’s important to ensure your butter is at a COOL room temperature when creaming. Your sticks of butter should give slightly when pressed with your finger but still hold their shape. To be precise, your butter should be 67°F, or even a couple of degrees colder if your kitchen is very warm. Don’t let the dough sit out for too long in a warm place, as this can also create flat cookies.

Can I Make This S’mores Cookie Recipe With a Hand Mixer?

Yes! A hand mixer will work just fine for these s’mores cookies.

Can I Double This Recipe?

Yes! Simply double all ingredients. You’ll yield about 80 medium-sized cookies when doubling this recipe.

What Size Are These S’mores Cookies?

I love using a medium 1.5-Tablespoon size cookie scoop for this recipe. If you wish to make larger cookies, use a large 3-Tablespoon size cookie scoop and add a few minutes to the bake time.

What Kind of Baking Sheet is Best for Cookies?

A light-colored aluminum half-sheet pan is my favorite for baking cookies.
Avoid dark nonstick pans as they brown too much and may burn the bottoms of your cookies before the cookies have a chance to spread and bake evenly.
Check out my Baking Pans 101 post for all the surprising details and my recommendations for the best pans available.

Do I Need to Chill S’mores Cookie Dough?

No, this recipe works perfectly without chilling the dough beforehand – but you may refrigerate for up to 2 days before baking if you wish. Be sure to wrap the dough well in plastic wrap or place it inside an airtight container. Learn more about chilling cookie doughs here.

Perfectly Round S’mores Cookies

This is one of my favorite tips for making perfectly round cookies. If your cookies spread a little, or are just not as perfectly round as you would prefer, use a round cookie cutter that’s slightly larger than the size of your cookies, and swirl it around the cookie edges a few times. Make sure you do this straight out of the oven before they have a chance to set fully. Take a look at this hack in action over on our Instagram page.

How to Store S’mores Cookies

S’mores cookies can be stored in an airtight container at room temperature for up to 3 days. Store cookies with a tortilla or piece of bread to keep them soft for longer.

Can You Freeze S’mores Cookies?

For warm-from-the-oven homemade cookies in minutes, I recommend freezing the pre-portioned balls of cookie dough in an airtight container, or inside a freezer bag. Bake directly from frozen, lowering the oven temperature to 325°F and adding a few minutes to the total baking time. Be sure to have your milk chocolate and marshmallows handy! Learn more about freezing cookie dough here.

S’mores Cookies

S'mores Cookies are loaded with chocolate chips and graham cracker crumbs, topped with mini marshmallows and Hershey's chocolate. All the classic campfire treat flavors are packed into this quick and easy cookie recipe!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings medium cookies*

Author Tessa Arias

Ingredients

2 ½ cups (318 grams) all-purpose flour
1 cup (8 full crackers or 120 grams) graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
⅛ teaspoon cinnamon
2 sticks (226 grams) unsalted butter, at cool room temperature
¼ cup (50 grams) granulated sugar
1 cup (200 grams) light brown sugar
2 large eggs, at cool room temperature
1 teaspoon vanilla extract
1 cup (170 grams) miniature chocolate chips
1 ½ cups mini marshmallows
2-3 milk chocolate candy bars, broken into pieces

Instructions

Preheat oven to 375°F. Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, graham cracker crumbs, baking soda, salt, and cinnamon.
In a large bowl, use an electric mixer fitted with the paddle attachment to beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla, then slowly beat in the flour mixture. Stir in the chocolate chips with a rubber spatula.
Use a medium spring-loaded cookie scoop to drop 1 1/2-tablespoon sized balls onto the prepared baking sheets, spacing about 1 1/2 inches apart.
Bake for 6 to 7 minutes, or until they have spread and are just beginning to set at the edges. Remove from the oven.
Push 2 to 3 marshmallows and pieces of chocolate bar into each cookie. Return to the oven and bake an additional 3 to 4 minutes or until golden brown at the edges. Cool for 5 minutes before removing to wire racks to cool completely.
Cookies can be stored in an airtight container at room temperature for up to 3 days.

Video

Notes

*This recipe can be halved if needed. Simply divide all ingredients in half and proceed with the instructions as written to yield 20 medium-sized cookies.

This post was originally published in 2016 and has been updated with new photos, recipe improvements, and additional baking tips. Photos by Joanie Simon.

The post S’mores Cookies appeared first on Handle the Heat.

40 Christmas Cookie Recipes You’ll LOVE

Tessa Arias — Mon, 04 Dec 2023 10:00:06 +0000

Deck the Halls with Christmas Cookies using our insanely delicious list, which contains every holiday cookie you could ever hope for.

There’s nothing I love more than a festive day in the kitchen preparing all my favorite Christmas cookies while playing Christmas music or a cheesy Hallmark movie in the background.

I love to prep a bunch of Christmas cookie varieties, freeze the dough, and then bake the cookies as I need them throughout the Christmas season.

Not only have I compiled a list of my 40 favorite Christmas cookies (yes, 40!), but I’ve also added some helpful Baking Science tips and article links, as well as cookie box creation and shipping recommendations, to help your holiday prep flow effortlessly.

I’ve also included a few of my favorite cookie baking gadgets, just in case you need some inspiration for the cookie lovers in your life this Christmas.

So whether you’re looking for a recipe to bring to a potluck or party, making cookies for Santa, or creating cookie platters to gift to neighbors and friends, you’ll be sure to find a new fave on this list of my best Christmas cookies!

For even more Christmas recipes, be sure to visit my Christmas Headquarters here.

Want to prep all your cookies ahead of time, but not sure how? Most cookies can be prepped up to six weeks ahead of time! Learn how to freeze Cookie Dough (& bake from frozen!) here!
Trouble with overspreading cookies? The fix might be simpler than you think! Learn more about creaming your butter and sugar and the important role that butter’s temperature plays in baking here.
Wondering which baking pans are best for cookie baking? Your baking pans make a big difference in how your cookies bake! Check out my experiments with baking pans and find out which ones are the best (and the worst!) here.
Hosting a holiday cookie exchange party? Here’s how to host one! (with free printables!)
Cookies didn’t turn out? Learn about the 3 biggest reasons your cookies flop here.
Can I lower the sugar? Sugar plays a bigger role in baking beyond simply sweetening – learn more in my Sugar 101 article here.
Want a great Christmas gift for a cookie lover? I wrote an entire 200+ page cookbook all about COOKIES and the science of cookie baking. Buy your copy here! More gifts for the baker in your life below.

Christmas Sugar Cookies

Easy Cut Out Sugar Cookies with Icing
Soft and Chewy Sugar Cookies
Chai Sugar Cookies
Chocolate Sugar Cookies (use this recipe and cut out any holiday shape you like!)

Gingerbread Cookies

My Go-To Gingerbread Cookie Recipe
Chewy Chocolate Gingerbread Cookies
Gingerbread Cookie Bars with Cream Cheese Frosting
Gingerbread Brownies (okay, they’re not cookies exactly – but they have gingerbread cookies IN them!)
Gingerbread Blondies (also not technically cookies – but SO delish!!)

Easy Christmas Cookies

Chocolate Cookies

Fun & Festive Christmas Cookies

Gift Ideas for the Bakers in Your Life

The Ultimate Cookie Handbook – My cookbook contains chapters on baking science, as well as a ton of delicious cookie recipes!
Quality Cookie Scoops – Small | Medium | Large – For easy portioning of cookie dough.
My all-time favorite baking pans – Perfect for baking cookies!
My favorite digital kitchen scale – For ensuring accuracy and precision in measuring.
Oven thermometer – To check that your oven’s temperature is accurate.
Candy thermometer – Ideal for making any candies.
Flour shaker – For dusting down your work surface before rolling out cookies. Super handy for the holiday season!
Zester – Crucial to any baking requiring lemon/orange/lime zest.
OXO dusting wand – The perfect unique stocking stuffer, fantastic for dusting baked goods with a finishing touch of powdered sugar or cocoa powder.
KitchenAid Stand Mixer – The ultimate gift for a baker!

Gifting Christmas Cookies

Get your boxes: Hobby Lobby or Michael’s typically have a great selection of gift boxes – both specifically for baked goods and other creative options like pretty photo boxes. I usually like to buy smaller boxes or cut some cardboard up to make dividers to separate various cookies inside.
Choose your Christmas Cookie Recipes: I usually like to do one cut-out cookie recipe (such as sugar cookies or gingerbread), one colorful recipe (such as jam thumbprints or red velvet cookies), one chocolate chip cookie recipe, and then something different and fun, like a festive brownie or macaroons (made with holiday jimmies).
Make ahead! I will make any drop-style cookie dough ahead of time and freeze the dough, then bake as needed (directions for freezing here). Cut-out cookies can be made ahead and frozen, un-iced. Most candy can be made at least a week ahead of time.

Shipping Christmas Cookies

I’m not sure if there’s anything more fun to receive in the mail than a box of cookies! Packaging cookies properly for shipping can be challenging, and there’s nothing more disappointing than the recipient receiving a box of crushed cookies.

What Types of Cookies are Best to Ship?

Sturdier cookies, like drop cookies (think chocolate chip, oatmeal, peanut butter, etc.). Some sturdier glazed or iced cookies will work, but make sure they’re completely dry before wrapping. Biscotti and cookie bars (wrapped individually) work well, too.

What Types of Cookies Should I Avoid Shipping?

Any cookies that require refrigeration, unless you’re able to use dry ice. Avoid any delicate cookies, or cookies filled with jams/curds, as they’re prone to crumbling and just becoming a gooey mess. Don’t dust anything with powdered sugar; due to moisture in the cookies, the dusting will absorb into your cookies and accelerate their expiration.

How to Ship Christmas Cookies

Keep flavors separated by wrapping them tightly in plastic wrap or small resealable bags – you don’t want your peanut butter cookies to end up tasting like peppermint!
Sandwich like-cookies bottom to bottom, wrapped in plastic, for added protection and support from the cookie beneath.
Make sure your cookies are completely cool before wrapping and shipping.
Place larger and heavier cookies on the bottom, with smaller cookies on top.
Fill any gaps in your container with cushioning – any crinkled-up paper works well. Anything to keep those cookies nice and snuggled up.
Use some bubble wrap between each layer. First, place a piece of bubble wrap in the box, then layer the cookies in the box in a single layer, and place bubble wrap between each layer. Add a final piece of bubble wrap on top. For added fun, place some festive tissue paper on top.
Avoid shipping on the weekends, especially during the holiday season, and instead ship your cookies during the week. Choose a shipping option of 1-2 days, even overnight if you can, to allow your recipient to enjoy your cookies at their freshest.

The post 40 Christmas Cookie Recipes You’ll LOVE appeared first on Handle the Heat.

Cookie Recipes - Handle the Heat

Snickerdoodle Recipe

How to Make Snickerdoodle Cookies

Can I Make Snickerdoodle Cookies Without Cream of Tartar?

How to Make Crinkly Top Snickerdoodles

Why is There Coconut Oil in This Snickerdoodle Recipe? Can I Use All Butter?

How to Make Perfectly Soft, Chewy Snickerdoodles

Why Did My Snickerdoodle Cookies Spread?

Can I Make This Easy Snickerdoodle Cookie Recipe With a Hand Mixer?

How to Make Ultra-THICK Snickerdoodle Cookies

Bake this Snickerdoodle Recipe at 375°F?

Do I Have to Chill This Snickerdoodle Cookie Dough?

How to Store Snickerdoodles

Can You Freeze Snickerdoodles?

Can You Freeze Baked Snickerdoodles?

More Cookie Recipes You’ll Love:

Snickerdoodle Recipe

Ingredients

Instructions

Video

Notes

Brown Butter Dulce de Leche Cookie Cups

How to Make Brown Butter Dulce de Leche Cookie Cups

What is Dulce de Leche?

Is Dulce de Leche the Same as Caramel?

Where to Buy Dulce de Leche?

Browning the Butter

Do I Have to Use Bread Flour?

Do I Have to Use Dark Brown Sugar?

Topping with Flaky Sea Salt

Do I Need a Special Pan for Cookie Cups?

Can I Halve This Brown Butter Dulce de Leche Cookie Cups Recipe?

How to Store Cookie Cups

Can You Freeze Brown Butter Dulce de Leche Cookie Cups?

More Brown Butter Recipes You’ll Love:

Brown Butter Dulce de Leche Cookie Cups

Ingredients

Instructions

Notes

Chocolate Chip Cookie Cheesecake Bars

How to Make Chocolate Chip Cookie Cheesecake Bars

How to Make Perfect Cheesecake

How to Layer the Cookie Dough

Do I Have to Use Dark Brown Sugar?

Why Are My Chocolate Chip Cookie Layers Dry or Hard?

What Pan Do I Need For Chocolate Chip Cookie Cheesecake Bars?

Can I Halve This Recipe?

How to Store Chocolate Chip Cookie Cheesecake Bars

Can You Freeze Chocolate Chip Cookie Cheesecake Bars?

More Dessert Recipes You’ll Love:

Chocolate Chip Cookie Cheesecake Bars

Ingredients

For the Cookie Layer:

For the Cheesecake Layer:

For Assembling:

Instructions

Prepare the cookie dough:

Prepare the cheesecake batter:

Assemble:

Notes

White Chocolate Macadamia Nut Cookies

How to Make White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookie Tips

The Macadamia Nuts

Do I Have to Use Macadamia Nuts? Do I Have to Use White Chocolate Chips? Can I Change up the Mix-Ins?

Do I Have to Chill These White Chocolate Macadamia Nut Cookies?

Pro Tip: Always Scrape Down Your Bowl!

What Kind of Baking Sheet is Best for Cookies?

Can I Double This Recipe?

Can I Make This Macadamia Nut Cookie Recipe With a Hand Mixer?

How to Store White Chocolate Macadamia Nut Cookies?

Can You Freeze White Chocolate Macadamia Nut Cookies?

More Cookie Recipes You’ll Love:

White Chocolate Macadamia Nut Cookies

Ingredients

Instructions

Notes

Chocolate Coconut Cookies

How to Make Chocolate Coconut Cookies

What Type of Cocoa Powder For Chocolate Coconut Cookies?