24/01/2026
WE OFFER YOU THESE RECIPES IN EXCHANGE FOR A SIMPLE THANK YOU 🙏
DELICIOUS COOKIES RECIPE😊
(1) Cookies and Cream Cookies
INGREDIENTS
* 2 ¼ cups 280 g all-purpose flour
* 1 teaspoon baking soda
* ½ teaspoon fine sea salt
* 2 teaspoons cornstarch
* ¾ cup 170 g unsalted butter, softened
* ¾ cup 150 g granulated sugar
* ¾ cup 165 g light brown sugar, packed
* 1 large egg room temperature
* 1 large egg yolk room temperature
* 2 teaspoons pure vanilla extract
* 1 ½ –2 cups 150–200 g chocolate sandwich cookies, coarsely chopped
* Optional: ½ cup white chocolate chips or chunks
* Optional topping: flaky sea salt or extra crushed sandwich cookies
INSTRUCTIONS
1. Prepare the oven: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Mix dry ingredients: In a bowl, whisk together flour, baking soda, salt, and cornstarch. Set aside.
3. Cream butter and sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
4. Add eggs and vanilla: Beat in the egg and egg yolk until fully combined. Mix in vanilla extract.
5. Combine dry ingredients: Gradually add dry ingredients to the wet mixture, mixing just until incorporated.
6. Fold in cookies: Gently fold in chopped chocolate sandwich cookies and optional white chocolate chips.
7. Chill dough (recommended): Cover and chill dough for 30 minutes for thicker cookies.
8. Scoop and bake: Scoop 1.5–2 tablespoons of dough per cookie and place 2 inches apart. Bake for 10–12 minutes, until edges are set and centers are soft.
9. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
(2) Ferrero Rocher Chocolate Chip Cookies with Hazelnut Crunch
Ingredients
* 1 cup unsalted butter, softened
* 3/4 cup brown sugar
* 1/2 cup granulated sugar
* 1 large egg
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup chocolate chips
* 12 Ferrero Rocher chocolates, chopped
* 1/2 cup crushed hazelnuts for topping
Instructions
1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream the Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
4. Fold in Chocolate and Hazelnuts: Gently fold in the chocolate chips and chopped Ferrero Rocher chocolates until evenly distributed throughout the dough.
5. Scoop and Bake: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Sprinkle the tops with crushed hazelnuts.
6. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
(3) Chocolate Caramel Rolo-Stuffed Cookies
Ingredients
* 1 cup unsalted butter, softened
* 1 cup brown sugar, packed
* 1/2 cup granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 2 1/2 cups all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup chocolate chips
* 12 Rolo candies, unwrapped
* Sea salt for sprinkling (optional)
Instructions
1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream the Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs and vanilla extract, mixing until well combined.
3. Combine Dry Ingredients: In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips.
4. Form the Cookies: Scoop a tablespoon of dough and flatten it in your palm. Place a Rolo candy in the center and wrap the dough around it, forming a ball. Repeat with the remaining dough and candies.
5. Bake: Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
6. Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Optionally, sprinkle with sea salt before serving.
(4) Salted Caramel Chocolate Cookies
INGREDIENTS
* 1 cup unsalted butter softened
* 1 cup brown sugar packed
* 1/2 cup granulated sugar
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup chocolate chips milk, dark, or a mix
* 1/2 cup salted caramel sauce plus extra for drizzling
INSTRUCTIONS
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the vanilla extract and mix until combined.
4. In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
5. Gradually add the dry mixture to the wet mixture, stirring until just combined.
6. Fold in the chocolate chips with a spatula until evenly distributed.
7. Scoop about 1 tablespoon of dough and flatten it slightly in your hand.
8. Place 1 teaspoon of chilled caramel sauce in the center, then wrap the dough around the caramel to seal it completely.
9. Repeat for all cookies and place them on the prepared baking sheet, spacing them about 2 inches apart.
10. Bake in the preheated oven for 10-12 minutes, until the edges are set and the tops look slightly cracked.
11. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
12. Drizzle with additional salted caramel sauce before serving.
(5) Marshmallow Hot Cocoa Surprise Cookies
Ingredients
Cookies:
* 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
* 1/2 cup (100g) granulated sugar
* 1/2 cup (100g) packed light or dark brown sugar
* 1 large egg, at room temperature
* 1 teaspoon pure vanilla extract
* 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
* 1/3 cup (27g) natural unsweetened cocoa powder
* 1/4 cup (40g) dry hot cocoa mix
* 1 teaspoon baking soda
* 1/8 teaspoon salt
* 2 teaspoons (10ml) milk (any kind, dairy or nondairy, is fine)
Topping:
* 10–11 large marshmallows, cut in half
* 8 ounces (226g) semi-sweet chocolate, finely chopped
Instructions
1. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2–3 minutes.
2. Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
3. In a separate bowl, whisk the flour, cocoa powder, hot cocoa mix, baking soda, and salt together until combined. Add the dry ingredients to the bowl with the wet ingredients. Beat on low until combined. The cookie dough will be quite thick. Finally, beat in the milk. The cookie dough will be thick and sticky.
4. Cover dough tightly and chill in the refrigerator for at least 2 hours and up to 3 days. Chilling is imperative for this sticky cookie dough.
5. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
6. Remove cookie dough from the refrigerator. Scoop and roll dough, a heaping 1 Tablespoon (about 25-26g) each, into balls. Arrange 2–3 inches apart on the baking sheets.
7. Bake the cookies for just 10 minutes. Remove the cookies from the oven and lightly press a marshmallow half into the tops of each cookie. Return them to the oven and bake for 2 more minutes. Remove from the oven and, using the back of a spoon, gently press down on the marshmallow to slightly flatten it out.
8. Cool cookies on the baking sheet for 10 minutes, and then transfer cookies to a wire rack to cool completely.
9. Melt the chocolate: You can melt the chocolate in a double boiler or the microwave. If using the microwave, place the chopped chocolate in a medium heat-proof bowl. Microwave for 20-second increments, stirring after each increment until completely melted and smooth. Spoon melted chocolate over each cooled marshmallow-topped cookie. Chocolate sets at room temperature in 30-60 minutes. Once chocolate has set, you can stack, store, transport, and gift the cookies.
10. Cover leftover cookies tightly and store at room temperature for up to 1 week.
(6) Red Velvet Cream Cheese Stuffed Cookies
Ingredients
* 2 ½ cups all-purpose flour
* 1 tablespoon cocoa powder
* 1 teaspoon baking soda
* ½ teaspoon salt
* 1 cup unsalted butter, softened
* 1 cup granulated sugar
* 1 cup brown sugar, packed
* 2 large eggs
* 1 tablespoon vanilla extract
* 1 tablespoon red food coloring
* For the Cream Cheese Filling:
* 8 oz cream cheese, softened
* ¼ cup powdered sugar
* ½ teaspoon vanilla extract
Instructions
1. Prepare the Cream Cheese Filling: Mix cream cheese, powdered sugar, and vanilla until smooth. Refrigerate.
2. Mix Dry Ingredients: Whisk together flour, cocoa powder, baking soda, and salt in a bowl.
3. Cream Butter and Sugars: Beat butter, granulated sugar, and brown sugar until fluffy.
4. Add Eggs and Food Coloring: Mix in eggs one at a time, then add vanilla and red food coloring.
5. Combine Wet and Dry Ingredients: Gradually mix in the dry ingredients until just combined.
6. Chill the Dough: Cover and refrigerate for 15 minutes.
7. Assemble the Cookies: Preheat oven to 350°F (175°C). Flatten dough, add cream cheese filling, and seal.
8. Bake: Bake for 12-15 minutes until edges are set. Cool on a wire rack.
