Mint Andes Double Chocolate Cookies

Taking a quick break from cakes today to share with you a new cookie recipe! I think you’re going to love these simple Mint Andes Double Chocolate Cookies. They’re easy to whip up and perfect for St. Patrick’s Day next week.

Cookies

I used the same chocolate cookie base you’ve seen in my Chocolate Peanut Butter Chip Cookies, with a couple minor tweaks. You’ll see I use two full eggs and added some mint extract. The rest of the recipe is the same, with the exception of the chips, of course.

Bake Time

I originally based this recipe of the Levain Bakery chocolate peanut butter chip cookies, so that recipe has giant cookies. For this recipe, I went back to a stand cookie scoop – a 2-inch scoop. The size of the cookies will determine your bake time, so if you go with the bigger Levain style cookies, your bake time will be closer to 10-12 minutes.

I like my cookies a bit chewy on the inside, so I tend to underbake a bit. You’ll see the option for baking for 7 to 10 minutes in the recipe below. If you want your cookies more done on the inside, I’d suggest leaving them in the oven closer to 10 minutes.

And you don’t have to use Andes Mint Chocolates. You can certainly use another type of mint chip or mint candy. Have fun with it!

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Mint Andes Double Chocolate Cookies

Rich and fudgy chocolate cookies filled with chocolate chips and Andes Mint Chocolate pieces.

Course Dessert

Cuisine Cookies

Keyword Mint Andes Double Chocolate Cookies

Servings 18

Ingredients

• 1 1/2 cups (180 g) all-purpose flour
• 2/3 cup (76 g) cake flour
• 3/4 cup (88 g) dark cocoa powder I like Extra Brute Cacao Barry
• 1 tsp (4 g) baking powder
• 1 tsp (5.6 g) kosher salt
• 1/2 tsp (2 g) baking soda
• 14 tbsp (197 g) unsalted butter cold and cut into cubes
• 1 cup (220 g) packed brown sugar
• 1/4 cup (50 g) granulated sugar
• 2 large or extra large eggs at room temperature
• 1 cup (175 g) dark or semi-sweet chocolate chips
• 1 1/2 cups (260 g) chopped Mint Andes Chocolate
• 1 tsp (5 g) mint extract or emulsion

Instructions

• Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
• Combine the all-purpose flour, cake flour, cocoa powder, baking powder, salt, and baking soda in a medium sized bowl. Whisk together. Set aside.
• In a stand mixer fitted with the paddle attachment, combine the cold butter and sugars and beat on medium speed until light and fluffy, about 2 minutes.
• Add the whole egg and egg yolk and mix until combined. Scrape down the sides of the bowl and mix again for about 30 more seconds.
• Turn the mixer on low speed and add the dry ingredients in three separate additions, only mixing until the dry ingredients are incorporated.
• Stir in the chocolate chips and mint pieces.
• Using a 2" cookie scoop, create about 16 to 18 cookies. Bake for 7 to 10 minutes. I like the cookies to be slightly underdone, so I bake at 7 minutes. Let the cookies rest for about 10 minutes before digging in.

The post Super Easy Mint Andes Double Chocolate Cookies first appeared on Cake by Courtney.

Hudson’s Cookies

On a recent trip to visit my mom and sister in San Juan Capistrano, we stopped by Hudson’s Cookies and tried one of the most delicious cookies I’ve ever had. It was an Oatmeal Butterscotch Salted Caramel Cookie. Made with mini butterscotch morsels, a chewy center, and ribbons of caramel candy on top – it was so memorable, we went back the next day for more.

I knew immediately I wanted to recreate it or at least create something like it, and over the last couple weeks, I’ve worked my way through SEVEN versions of this cookie to create a copycat Hudson’s Cookies.

The good news? We got ourselves a real winner for a next-level oatmeal cookie recipe! It’s not identical to the Hudson’s cookie, but it’s close and it was a a huge hit with my family. In fact, Ryan declared it one of the best things I’ve ever made and his second favorite cookie of mine (first place for him are my Biscoff Sandwich Cookies). Here’s a clip of his review:

Oatmeal Butterscotch Salted Caramel Cookies

My goal, whenever I’m recreating something I’ve had at a restaurant or bakery, is to get the flavor and texture as close to the original as possible. So, a couple notes about the original cookie:

• First, they use mini butterscotch morsels (not something commonly found at the grocery store, unfortunately).
• Second, I could barely taste the oatmeal (I knew it was there, but it seemed to me they used quick-cooking oats because I could barely see oats in the cookie).
• Third, the caramel candy ribbon on top was utterly divine but as I talked to one of the bakers at Hudson’s, the way the caramel was made sounded a bit tricky for us every-day bakers.

Why am I telling you all this?

It plays a big part in how I developed my recipe and what you see below. Mini butterscotch morsels are hard to find at the grocery store. In fact, I could only find them in bulk on Amazon. Instead of using the mini morsels, I stuck with the regular size but I do highly suggest (if you can) that you use the Guittard butterscotch chips. The flavor is 10x better than the Nestle Toll House butterscotch morsels.

For oats, I used quick-cooking oats. These flakes are smaller than rolled oats and provide a texture more similar to the Hudson’s Cookies than rolled oats.

And for the caramel candy ribbon, I played around with making it according to the baker’s instructions but thought it was a little complicated, so I have a recipe and instructions for making the caramel pieces separately and adding them to the cookies after the cookies bake.

Also, in my 7th and final round of recipe testing, I added a little extra butter and browned the butter. GAME CHANGER. It really solidified our love of these cookies. These aren’t just your typical oatmeal butterscotch cookies, that’s for sure!

How to Brown Butter

Like I said, this element is a game changer to the cookies. If you’ve never browned butter before, it’s actually super simple, but make sure you don’t burn it. To brown butter, melt unsalted butter in a light-colored pan over medium heat, stirring occasionally. As it melts, it will foam, then turn golden brown with a nutty aroma; remove it from the heat immediately to prevent burning.

How to Make the Caramel Candy Pieces

The caramel candy pieces really take these cookies to the next level! To make the hard caramel (this isn’t like a caramel sauce), you’ll actually follow similar steps to my salted caramel but you won’t add very much heavy cream. In fact, we’re only adding a tablespoon. This gives us an extra minute or so to spread the caramel on silpat or parchment before it hardens.

As the sugar mixture is cooking, we want to keep an eye on it. You don’t need to stir it but watch for it to change color. You know it’s done cooking when it reaches a light brown, caramel color (about 350-360 F). As soon as it gets to that point, turn the heat off and add the cream, vanilla and salt while stirring with a spatula or wooden spoon.

Immediately pour the caramel onto the silpat mat or parchment paper and use spatula to spread it out as thin as you can. The caramel will begin to harden. Once it’s completely cooled and hard, you can break it into smaller bite-size pieces. These will go on the cookies after they bake.

How to Make Oatmeal Butterscotch Salted Caramel Cookies: Video Tutorial

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Oatmeal Butterscotch Salted Caramel Cookies

The most delicious oatmeal cookie with brown butter, butterscotch chips, and salted caramel candy pieces.

Course Dessert

Cuisine Cookies

Keyword cookies, oatmeal butterscotch cookies, oatmeal butterscotch salted caramel cookies, Oatmeal Cookies

Servings 17 3.4 oz cookies

Ingredients

For the Caramel Pieces

• 1/2 cup granulated sugar
• 1/4 cup water
• 1 tablespoon heavy whipping cream (optional)
• 1/2 teaspoon vanilla
• 1/2 teaspoon salt

For the Cookies

• 1 1/4 cups unsalted butter cut into pieces
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 1/2 cups brown sugar packed
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups quick-cooking oats
• 12 oz bag butterscotch chips I highly recommend Guittard

Garnish

• Flakey salt

Instructions

For the Caramel

• Combine the sugar and water in a small saucepan over medium heat. Stir until the sugar is dissolved.
• Let the sugar mixture cook on medium heat, without stirring it. Stirring increases the chances of crystallization.
• Don’t go far, though. Once the sugar mixture starts changing color, the cooking process moves fast and we don’t want to burn it.
• When the mixture reaches a caramel color, about 360 F, turn off the heat and add the vanilla and salt. If using cream, add it here but make sure you spread the caramel really thin in the next step. NOTE – if the caramel isn't cooked enough, it won't harden with the addition of the cream.
• Immediately pour the caramel on a silpat mat or parchment paper and use a spatula to spread it out as thin as you can. The caramel will begin to harden. Once it’s completely cooled and hard, you can break it into smaller bite-size pieces. These will go on the cookies after they bake.

For the Cookies.

• Preheat the oven to 375 F. Line baking sheets with parchment paper. Set aside.
• In a medium size saucepan, add the butter (cutting into cubes beforehand helps the butter cook more evenly).
• Cook the butter over medium heat for a couple minutes to brown. You will hear the butter sizzle and then it will start to foam. When it gets to that point, use a wooden spoon or spatula to move the foam out of the way so you can see the butter changing color. You want to cook the butter so that it gets to a light brown and has brown specs. You’ll truly be able to smell when it’s done. It’s heavenly.
• Turn the heat off and let the melted butter cool slightly, about 10 to 15 minutes.
• In a medium-size mixing bowl, whisk together the flour, baking soda, salt and baking powder. Set aside.
• In a medium size mixing bowl, combine the brown butter, brown sugar and granulated sugar. Mix until combine. You can do this with a stand mixer, a hand mixer, or even a wooden spoon because the butter is melted.
• Add the eggs and vanilla and mix until combined.
• Stir in the flour mixture until no streaks of flour remain.
• Add the oats and the butterscotch chips and fold to combine.
• Using a large cookie scoop, make 3.5-ounce cookie dough balls. (If you make smaller cookies, just remember the baking time will decrease a little).
• I place all the pre-made cookie dough balls on one baking sheet and then freeze the dough for 15 minutes.
• Freezing the dough helps the butter set, which helps the cookies keep a little more shape and height as they bake.
• Once the dough is chilled, place 8 balls of dough on a baking sheet. I do three down the sides and two in the middle, so there’s plenty of room between them all.
• Bake for 7 to 8 minutes. The cookies will look slightly underdone on top. That’s okay.
• As soon as the cookies are out of the oven, place the caramel pieces in the center of the cookies. It’s okay if you push down on them a little. Load them up with caramel pieces and then sprinkle with flakey salt.
• Allow to cool completely (or at least 30 minutes) before eating so the cookie centers set a little.

The post Oatmeal Butterscotch Salted Caramel Cookies first appeared on Cake by Courtney.

Gingerbread Sandwich Cookies with Lemon Buttercream

What is Baked and Wired?

We recently took the kids to Washington D.C. for a few days during their fall break. While the history in that town is truly amazing, there’s also a lot of food stops to add to your must-see (eat) list. One of our favorite bakeries was Baked and Wired. Nestled in the heart of Georgetown, Baked and Wired has always been a source of inspiration for artisanal baked goods with flavors that surprise and delight. One of their standout seasonal creations—ginger molasses sammies—evokes all the charm of classic winter flavors. Inspired by this, I decided to create my own version of the: gingerbread sandwich cookies with a bright lemon buttercream filling. The result? A balanced blend of cozy spices and a citrusy zing that refreshes the palate.

Why Gingerbread?

Gingerbread is synonymous with the holiday season. The rich, dark molasses gives these cookies a deep, aromatic sweetness that brings back memories of winter nights, festive gatherings, and kitchens filled with laughter. But what really makes these cookies special is turning them into sandwiches. The concept of layering cookies with a luxurious filling adds texture, flavor, and visual appeal.

Lemon Buttercream: A Surprising Pair

While gingerbread is delightful on its own, pairing it with lemon buttercream is where the magic happens. Lemon provides a bright, tangy contrast that cuts through the cookie’s richness and spices, creating a more complex and layered flavor profile. The smooth, buttery texture of the filling melts into the cookie’s slightly crisp exterior, creating a bite that is perfectly balanced.

This flavor combination is one of my favorites, so it was no surprised I fell in love with the Baked and Wired cookies. I actually first used this combination years ago in my Gingerbread Lemon Cake – inspired by a dessert my mom made every holiday season for us growing up.

Ingredients for Gingerbread Sandwich Cookies with Lemon Buttercream

Tips for the Best Results

• Flatten the cookie dough: This step is crucial for the right shape and even texture of the cookie. Using a 1-ounce cookie scoop you’ll form the cookie dough ball. Place it on the baking sheet lined with parchment paper. Next, place a small piece of parchment paper on the cookie and then flatten the cookie to 1/4th of an inch using the bottom of a cup to press firmly down.
• Coat in sanding sugar: After the cookie is already flattened, coat it in the sanding sugar. Flattening the cookie before coating it in the sanding sugar ensure the sugar stays on top of the dough and doesn’t get pushed into the dough – giving the cookie extra texture and crunch!
• Storage: Store the assembled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Once the cookies are baked and cooled completely, you’ll add the buttercream to half of the cookies.

The Perfect Treat for Gatherings

These gingerbread sandwich cookies with lemon buttercream are not only a hit with friends and family but also an ideal addition to holiday gift baskets. The pairing of warm spices and zesty lemon creates a unique treat that stands out from the usual lineup of holiday sweets.

So, this season, take inspiration from beloved bakeries like Baked and Wired and add your own twist. You may just find that these cookies become a new holiday tradition.

Can I use a different buttercream?

Yes! There are so many different buttercream flavors that will pair beautifully with gingerbread. Here are a few ideas:

• Caramel Buttercream
• Vanilla Buttercream
• Biscoff Buttercream
• Cranberry Buttercream

NOTE: There are some important tips in the instructions below, so be sure to read through everything.

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Gingerbread Sandwich Cookies with Lemon Buttercream

Soft and chewy gingerbread cookies filled with lemon buttercream.

Course Dessert

Cuisine Cookies

Keyword Gingerbread Sandwich Cookies

Servings 22 Sandwich Cookies

Ingredients

FOR THE COOKIES

• 3 1/2 cups all-purpose flour
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup unsalted butter
• 1 cup brown sugar, packed
• 1/2 cup molasses
• 1 egg
• 1 cup sanding sugar, coarse sugar

FOR THE BUTTERCREAM

• 1 cup unsalted butter, slightly cold
• 3 cups powdered sugar, measured and then sifted
• 1 tsp lemon extract
• 2 tablespoons heavy whipping cream
• pinch of salt

Instructions

For the Cookies

• Preheat your oven to 350 degrees F. Line your baking sheet with parchment paper. Set aside.
• In a medium size mixing bowl, whisk together the flour, ginger, cinnamon, baking soda and salt. Set aside.
• In large mixing bowl, beat the butter and the sugar until smooth and fluffy, about 2 minutes.
• Add the molasses and mix until incorporated.
• Add the egg and mix until incorporated.
• With the mixer on low, stir in the dry ingredients.
• Using a 1 ounce cookie scoop, make 1-ounce cookie dough balls. Once you scoop them, also use your hands to round them into a ball.
• Place the cookie dough balls on the parchment lined baking sheet. Using another piece of small parchment paper and a cup with a flat bottom, place the parchment on a cookie dough ball and use the bottom of the cup to flatten the dough to about 1/4-inch thick.
• Once you’ve flattened the dough, place each cookie into the sanding sugar. The dough will not be sticky so you may have to help press the sanding sugar on the cookie. I even add sanding sugar on top of the cookie once I’ve placed it back on the cookie sheet.
• Place the cookies about 2 inches apart from each other (I fit 8 cookies on one baking sheet).
• Bake the cookies for about 7 to 8 minutes. Don’t overtake. As they cool, they will set, but we want to make sure these cookies are soft and chewy on the inside.
• Once the cookies are cooled completely, fill with lemon buttercream.

For the Lemon Buttercream

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth and fluffy, about 2 minutes.
• Slowly add the powdered sugar, followed by the lemon extract, heavy whipping cream and salt.
• Continue to beat on medium-high speed until the buttercream is nearly white in color.
• Use a piping bag to pipe buttercream on half of the cookies. Press the other cookies on top, gently pressing down to spread the buttercream to the edge of the cookies.

The post The Perfect Holiday Treat: Gingerbread Sandwich Cookies with Lemon Buttercream first appeared on Cake by Courtney.

Van Stapele Cookies (Amsterdam Cookies)

Do a simple Google search of “Amsterdam Cookies” and you’ll be flooded with mouth-watering pictures of dark chocolate cookies filled with milk chocolate chips and a white chocolate center.

Before this week, I had never heard of these cookies, but thanks to my friend Lisa, my life is forever changed. Lisa and her family spent Christmas in Europe, and during a visit to Amsterdam tried the uber popular Van Stapele cookies. Lucky for me, Lisa so generously saved me a couple.

Under strict instructions from Lisa and the cookie packaging, I reheated the cookies and enjoyed them warm. “Enjoyed” actually doesn’t feel like the appropriate term. Indulged is definitely more fitting!

The cookies were decadent, rich, and completely divine.

I knew immediately I needed to come up with a copycat version because I couldn’t live life without ever having one of these cookies again.

My goal for these cookies was to achieve a similar look, but more importantly, a similar flavor. That meant – the cookies needed to be somewhat flat and made with a rich, bittersweet chocolate, along with a bit of milk chocolate and a white chocolate center that would ooze out when you break into it.

How to Make Copycat Van Stapele Triple Chocolate Cookies

To make these cookies, it’s important to start with the right ingredients. The chocolate you use will make a difference in how this cookie tastes. Using good quality chocolate truly makes all the difference.

Does the type of cocoa powder matter?

Yes, but I also don’t want you to not make these because you don’t have the cocoa powder I use. If you can wait a couple days to make these, order some of the Extra Brute Cocoa Powder on Amazon or pick it up at Gygi.

Here’s why good quality dark chocolate cocoa powder makes a difference in flavor and texture:

First off, a good quality cocoa powder will have a noticeably richer and more bittersweet flavor. We want that bittersweet flavor in these cookies to balance the ultra sweet milk and white chocolate.

Additionally the Extra Brute Cacao Barry Dark Cocoa I love,  is higher in fat that grocery store brands. Fat helps to create and retain moisture in our baked goods. We want that! I also love Valrhona.

Types of white chocolate to use

For the white chocolate center, I recommend using Lindt white chocolate bars, which are easy to find at your local grocery store, or Valrhona white chocolate callets, which you can order on Amazon. Both will have a delicious flavor and are the perfect size (about 1 ounce for each piece).

Ingredients for the Amsterdam Cookies

As mentioned above, the most important element of these cookies is the chocolate. Using a good quality dark chocolate for the cocoa powder will make these cookies stand out above any other chocolate cookie you’ve ever had. You also want to get a good quality white chocolate for the centers.

Additionally, grab all-purpose flour, brown sugar, granulated sugar, unsalted butter, baking powder, baking soda, salt, eggs and chocolate chips.

With the right chocolate in-hand, you’re ready to start baking! Here’s a brief rundown of the steps you’ll see below in the recipe:

The cookies will bake for about 10 minutes. Allow them to cool for about 10 to 15 minutes and then serve while they’re still warm.

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Copycat Van Stapele Cookies (Amsterdam Cookies)

Rich and decadent dark chocolate cookies with milk chocolate chips and a white chocolate center.

Course Dessert

Cuisine Cookies

Keyword Amsterdam Cookies, Chocolate Cookies, Triple Chocolate Cookies, Van Stapele Cookies

Servings 26 cookies

Ingredients

• 1 1/2 cups (180 g) all-purpose flour
• 1 teaspoon (4 g) baking soda
• 1 teaspoon (4 g) cornstarch
• 1 teaspoon (6 g) salt
• 1 cup (226 g) unsalted butter
• 3/4 cup (88.5 g) good quality dark cocoa powder
• 3/4 cup (160 g) packed brown sugar
• 1/2 cup (100 g) granulated sugar
• 1 teaspoon (4.2 g) vanilla extract
• 2 eggs
• 1 cup (180 g) milk chocolate chips
• 2.6 ounces white chocolate, I used Lindt white chocolate bars and broke them into rectangular pieces (.1 ounce for each cookie)

Instructions

• Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Set aside.
• In a medium size mixing bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
• In a medium sauce pan, combine the butter and the cocoa powder over medium heat. Stir until the butter is melted and the cocoa powder is incorporated. It should look shiny and smooth. Allow to cool to room temperature.
• In the bowl of an electric mixer, fitted with the paddle attachment, combine the butter mixture with the brown sugar and granulated sugar. Mix on medium speed until the texture is smooth, about two minutes.
• Stir in the eggs and the vanilla extract until combined.
• With the mixer on low, stir in the flour mixture until no streaks of flour remain. Stir in the milk chocolate chips.
• Refrigerate the dough for an hour to allow the consistency to firm up a bit. This will make it easier to work with when you add the white chocolate.
• Using a 1-inch cookie scoop, scoop out 52 balls of dough and place on a piece of parchment paper. Two of those balls of dough will create ONE cookie.
• Slightly flatten one ball of dough, place the white chocolate piece in the center and then top with another ball of cookie dough. Use your fingers to connect and seal the sides of the cookie. You should have enough for 26 cookies total.
• Place the cookies on the baking sheet with plenty of room between each. These cookies will spread quite a bit. I did 8 cookies on my cookie sheet: three on the sides and two in the center row.
• Bake for about 10 minutes.
• Allow to cool for about 5 minutes and then enjoy WARM!

The post Copycat Van Stapele Cookies (Amsterdam Cookies) first appeared on Cake by Courtney.

Everything but the Kitchen Sink Cookies

These Everything but the Kitchen Sink Cookies are the ultimate treat for those who love a little bit of everything. Loaded with a mix of sweet, salty, crunchy, and chewy ingredients, they’re a delightful adventure for your taste buds.

What Are Everything but the Kitchen Sink Cookies?

The name says it all! Everything but the Kitchen Sink Cookies are jam-packed with all sorts of tasty goodies. Imagine chocolate chips, pretzels, toffee bits, nuts, and even potato chips all in one cookie. These cookies are perfect for using up whatever leftover ingredients you have in your pantry, making them not only delicious but also a great way to reduce waste.

The beauty of these cookies is their versatility. No two batches are ever the same because you can mix and match ingredients based on what you have on hand. The result? A flavor explosion in every bite!

Why You’ll Love These Cookies

1. Customizable: You can throw in almost any ingredient that pairs well with a cookie dough base—think chocolates, candies, dried fruits, or even salty snacks.
2. Texture Heaven: From crispy edges to soft centers, and chewy bits to crunchy toppings, these cookies offer a variety of textures that keep each bite exciting.
3. Perfect for Leftovers: Have some nuts, chips, or candies leftover from other recipes? Toss them into these cookies for a waste-free baking session.
4. Great for Sharing: These cookies are always a crowd-pleaser at parties, potlucks, or holiday gatherings. Everyone loves the surprise of discovering new flavors and textures with every bite.

Potato Chip and Pretzel Crunch Filling

Most recipes I reviewed for “Kitchen Sink Cookies” just threw in the potato chips and pretzels. The problem with this method is that your crunchy snacks are likely to get soft after a while in the dough. I was concerned about this for the cake too. To make sure the potato chips and pretzels would stay crunchy, I adapted Milk Bar’s recipe for their Cereal Crunch to make the potato chip and pretzel crunch filling.

With a little brown sugar, milk powder, and butter, you’ll bake the filling on low heat for nearly a half-hour. This creates a toffee-like coating around the salty snacks and helps everything to keep a nice crunch.

The Cookie Base

The base for these cookies comes from my Soft and Chewy Chocolate Chips Cookies. These classic cookies are some of my favorite to make. They’re easy and quick, and always a big hit. Instead of using two cups of chocolate chips, I reduced the amount to just one cup so I could load it with another cup of butterscotch chips, toasted coconut, and the potato chip and pretzel crunch filling. The cookie is pretty sweet on its own, so I think it’s crucial to add a little extra crunch filling. You’ll love getting those salty bites with everything sweet around it.

Tips for Making the Best Kitchen Sink Cookies

1. Chill the Dough: If you have time, chill the dough for at least 30 minutes before baking. This helps the cookies hold their shape and intensifies the flavors.
2. Experiment with Mix-ins: Don’t be afraid to get creative! Try adding ingredients like marshmallows, crushed graham crackers, M&M’s, or even a dash of cinnamon.
3. Use Salted Snacks: Adding salty snacks like this pretzel and potato chip crunch filling gives the cookies a savory twist that balances out the sweetness.

FAQs

1. Can I freeze the cookie dough?
Yes! Simply scoop the dough into balls, place them on a baking sheet to freeze until solid, then transfer them to a freezer bag. You can bake them straight from the freezer; just add a minute or two to the bake time.

2. How long do these cookies last?
Stored in an airtight container at room temperature, these cookies will stay fresh for up to 5 days. You can also freeze baked cookies for up to 3 months.

3. Can I make these cookies gluten-free?
Absolutely! Just substitute the all-purpose flour with a 1:1 gluten-free flour blend and use gluten free ingredients for your add-ins.

If you’re looking for a cookie recipe that’s packed with flavor, texture, and a bit of adventure, Everything but the Kitchen Sink Cookies are the way to go. With endless customization options and a crowd-pleasing taste, these cookies are sure to become a household favorite.

Happy baking, and don’t forget to share your unique twist on this classic cookie in the comments below!

More Tips & Recipes You’ll Love

• Harry Potter Butterbeer Cake
• Baking with Kids: Tips and Recipes to Make it a Fun & Stress-Free Experience
• High Altitude Friendly Chocolate Cake
• The Best Chocolate Chip Butterscotch Cake
• Sweet and Salty Reese’s Potato Chip Cake

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Everything but the Kitchen Sink Cookies

Soft and chewy cookies filled with everything but the kitchen sink, including potato chips, pretzels, butterscotch chips, chocolate chips and coconut.

Course Dessert

Cuisine Cookies

Keyword cookies, Everything but the Kitchen Sink

Ingredients

For the Cookies

• 1 cup (226 g) unsalted butter, cold
• 1 cup (200 g) granulated sugar
• 1 cup (220 g) brown sugar, packed
• 2 eggs, cold
• 1 teaspoon (4.2 g) vanilla
• 3 1/2 cups (420 g) all-purpose flour
• 1 teaspoon (4 g) baking soda
• 1 teaspoon (4 g) baking powder
• 1 teaspoon (6 g) salt
• 1 cup (150 g) chocolate chips
• 1 cup (150 g) butterscotch chips
• 1 cup (100 g) toasted coconut
• 1 1/2 cups (180 g) potato chip and pretzel filling (below)

For the Pretzel Potato Chip Crunch Filling (adapted from Milk Bar)

• 2 cups (240 g) ruffle potato chip, broken up into small pieces
• 2 cups (240 g) mini pretzels, broken up into small pieces
• 1/2 cup (110 g) light brown sugar, packed
• 4 tablespoons (50 g) granulated sugar
• 1/2 cup (62 g) nonfat dry milk powder
• 14 tablespoons (197.75 g) unsalted butter, melted

Instructions

• For the Cookies
• Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment beat the butter until smooth. Add the sugars and beat until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.
• Add the eggs one at time and mix until well incorporated. Scrape down the sides of the bowl. Add the vanilla and mix for about 30 seconds.
• With the mixer on low speed, add the flour, baking soda, baking powder and salt. Mix until combined. 
• Stir in the chocolate chips, butterscotch chips, toasted coconut and crack filling.
• Scoop 2-inch balls of dough onto the cookie sheet. Bake for 12 minutes. The cookies are done when the edges are slightly golden brown. The top may look a little soft. That’s ok! The cookies will continue to bake a little while they cool.
• FOR THE POTATO CHIP AND PRETZEL CRUNCH FILLING
• Preheat your oven to 275 degrees F. Line a baking sheet with parchment paper. Set aside.
• Pour the pretzels and potato chips into a medium bowl. Add the sugars and milk powder and toss to mix.
• Add the butter and toss the mixture to coat. As you toss, the butter will act as glue, binding the dry ingredients to the chips and pretzels, creating small clusters.
• Spread the clusters on the parchment lined baking sheet. Bake for 25 minutes. They should look toasted and smell buttery. Cool completely before using in your cake. 
• You may need to break up the mixture even more to add to your cookies. 
• The crunch filling can be made ahead of time and stored in an airtight container – 1 week at room temperature or up to 1 month in the fridge or freezer. (Keep the remaining filling for the cake version of these cookies!).

The post Everything but the Kitchen Sink Cookies first appeared on Cake by Courtney.

Tender and Flavorful Pumpkin Cookies with Maple Glaze: The Perfect Fall Treat

Family Tradition

For as long as I can remember, there hasn’t been a fall that goes by without my mom or sister or me whipping up a batch of these Pumpkin Cookies with Maple Glaze. They are a family fall staple at my house. As kids, we requested them every year and easily devoured them within a day. I have always loved helping my mom in the kitchen. I distinctly remember studying how she made certain things, like the glaze for these cookies. (The trick is spreading the glaze as soon as it’s cooked or it will get too thick and hard). And the smell! Oh, how I remember and love the smell of these spiced pumpkin cookies baking in the oven. It just wouldn’t feel like fall without a batch of these cookies.

Why You’ll Love These Pumpkin Cookies

These pumpkin cookies are the ultimate fall treat. They’re:

• Soft and Chewy: Thanks to the pumpkin puree, each bite is moist and tender, melting in your mouth.
• Bursting with Fall Spices: Pumpkin spice give these cookies a warm, cozy flavor.
• Topped with Maple Glaze: The maple syrup glaze adds a sweet, rich finish that perfectly complements the spiced pumpkin flavor.
• Easy to Make: No complicated steps or special equipment—just a few ingredients and simple techniques that even beginners can master.

Pumpkin Cookies

These cookies are so simple to whip up and you’ll most likely have everything you need already in your pantry, especially this time of year with all the pumpkin treats you’re making. 

Once you beat the sugars and butter together for a couple of minutes, it’s just a matter of adding an egg, vanilla pumpkin, and then the dry ingredients. So simple, in fact, these cookies are the perfect baked good for your kids to help with.

Maple Glaze

The glaze for these cookies is a game-changer. It’s so delicious! The maple flavoring from the dark brown sugar is the perfect complement to the pumpkin spice cookies.

As I mentioned above, the one trick to this glaze is making sure you spread it on the cookies immediately. If you wait too long to add the glaze to the cookies, it gets too thick and too difficult to spread around on the soft cookies.

I’m so excited for you to try these simple and delicious cookies. I hope you and your family love them as much as we do!

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Pumpkin Cookies with Maple Glaze

Tender pumpkin cookies with a maple glaze.

Course Dessert

Cuisine Cookies

Keyword Pumpkin Cookies with Maple Glaze

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 24

Author Courtney Rich

Ingredients

For the Cookies

• 1 cup (226 g) unsalted butter
• 1/2 cup (110 g) light brown sugar, packed
• 1/2 cup (100 g) granulated sugar,
• 1 egg, room temperature
• 1 cup (225 g) pumpkin puree
• 1 teaspoon (4.2 g) vanilla extract
• 2 cups plus 2 tablespoons (255 g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon (4 g) baking powder
• 1/4 teaspoon (1.4 g)salt
• 2 teaspoons (5.28 g) pumpkin pie spice

For the Glaze

• 3 tablespoons (42.37 g) butter
• 1/2 cup (110 g) dark brown sugar packed
• 1/4 cup (60 g) milk
• 1 1/2 cups (187.5 g) powdered sugar sifted

Instructions

For the Cookies

• Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, cream together the baking sticks and sugars until light and fluffy.
• Add the pumpkin, egg and vanilla. Mix until incorporated.
• On low speed, add the flour, baking soda, baking powder, salt and pumpkin spice.
• Using a cookie scoop about 1.5 inches big, drop cookie dough about 2 to 3 inches apart on the baking sheet.
• Bake for about 12 minutes, until the edges are golden brown.
• Let cool for about 30 minutes before adding glaze.

For the Glaze

• Heat the butter and brown sugar in medium saucepan until bubbly. Cook, stirring constantly for 1 minute. Will be a little thick. Stir in the milk. Blend in the powdered sugar until the mixture is smooth.
• Pour the glaze by the spoonful over each cookie.

The post Tender and Flavorful Pumpkin Cookies with Maple Glaze: The Perfect Fall Treat first appeared on Cake by Courtney.

What are Little Debbie Oatmeal Creme Pies?

Little Debbie Oatmeal Creme Pies are a classic pre-packaged snack cake that has been a favorite in American households for decades. Introduced in 1960, these treats consist of two soft, chewy oatmeal cookies sandwiched together with a sweet, fluffy creme filling. Known for their nostalgic appeal and affordable price, Little Debbie Oatmeal Creme Pies have become a go-to snack for lunchboxes, after-school treats, and quick indulgences. Their signature soft texture and comforting combination of oats and creme have made them a beloved snack for generations.

Homemade Oatmeal Creme Pies

Few desserts evoke nostalgia like the soft, sweet, and creamy bite of a Little Debbie Oatmeal Creme Pie. For many of us, this classic treat takes us back to childhood lunches or after-school snacks. But what if I told you that you could recreate those soft, chewy oatmeal cookies sandwiched with sweet creme right in your own kitchen?

Making homemade oatmeal creme pies might sound daunting, but it’s actually a fun and simple process. Plus, you get to control the quality of ingredients, ensuring a treat that’s not only tastier than the store-bought version but also free from unnecessary add-ins and preservatives.

Let’s dive into how to make these beloved creme pies at home!

Oatmeal Creme Pie Recipe

When I set out to make my recipe for the Little Debbie Oatmeal Creme Pies, I had two goals: soft texture, perfect flavor! If couldn’t get the texture and flavor right, these would just be oatmeal sandwich cookies… and I did NOT want any ol’ oatmeal sandwich cookies. I wanted to bite into one of my cookies and feel like I was biting into a Little Debbie Oatmeal Creme Pie… but better!

To achieve the flavor, I used a combination of brown sugar and molasses. This also helps give the cookies the soft texture we’re going for too. In fact, one quick tip for these cookies, you kinda want to under-bake them just a tad.

When the cookies come out of the oven, they’ll look light in color and a little fluffy. Don’t worry. As the cookies cool to room temperature (which is super important before adding the filling) the cookies flatten a bit and darken.

Ingredients for Homemade Oatmeal Creme Pies

For the Oatmeal Creme Pies and the filling, you’ll want to have: butter, brown sugar, an egg, molasses (I use Grandma’s brand), quick cooking oats (NOT old-fashioned), all purpose flour, cinnamon, vanilla, baking soda, and salt. For the filling, grab a little more butter, marshmallow cream, and powdered sugar too.

How to Make Oatmeal Creme Pies from Scratch

After the cookies have baked, allow them to cool completely before adding the frosting.

How to Make the Marshmallow Buttercream

For the marshmallow buttercream, be sure to get the store-bought marshmallow cream. We’ll be adding it to butter, powdered sugar, a little salt, and vanilla.

More Cookie Recipes

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Oatmeal Creme Pie Cookies

Course Dessert

Cuisine Cookies

Keyword Oatmeal Cookies, Oatmeal Creme Pies, Oatmeal Sandwich Cookies

Servings 10 pies

Ingredients

For the Cookies

• 1/2 cup (113 g) unsalted butter, melted
• 1 cup (220 g) brown sugar packed
• 1 egg
• 2 tablespoons (40 g) molasses, I used the Grandma’s original
• 1/2 teaspoon (2.1 g) vanilla extract
• 1 1/2 cups (180 g) all purpose flour
• 1/2 teaspoon (1.3 g) cinnamon
• 1/2 teaspoon (2 g) baking soda
• 1/2 teaspoon (3 g) salt
• 1/2 cup (40 g) quick cooking oats, do NOT use old fashion rolled oats

For the Buttercream

• 1 cup (226 g) unsalted butter, slightly chilled
• 3 cups (375 g) powdered sugar, measured then sifted
• 4 ounces store bought marshmallow cream
• 1/2 teaspoon (2.1 g) vanilla extract
• pinch of salt

Instructions

FOR THE COOKIES

• Preheat your oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.
• In a medium-size mixing bowl, stir together the butter, brown sugar, egg, molasses, and vanilla until well mixed.
• Add the flour, cinnamon, baking soda, and salt. Stir to combine.
• Fold in the oats.
• Scoop 1.2 ounces of cookie dough and roll into a ball. For a half sheet pan, you can fit 8 cookies.
• Bake for about 8 minutes. The cookies will look a little puffy and light. Allow them to cool COMPLETELY. They will flatter and darken as they do.

FOR THE BUTTERCREAM

• Beat the butter and marshmallow cream until smooth.
• Gradually add the powdered sugar, followed by the vanilla and salt.
• Continue to beat for an additional 1 to 2 minutes, so the frosting becomes lighter in color and texture.
• Use a piping bag to pipe buttercream on half of the cookies, then pressing the remaining cookies on top to create the cookie sandwich. The buttercream will spread just a bit. We want it to come close to the edge of the cookie but not over the edge of the cookie.

The post The Best Homemade Oatmeal Creme Pies first appeared on Cake by Courtney.

As many of you know by now, my love of Biscoff runs DEEP! It hasn’t taken over my obsession for peanut butter, but it’s a close second. The flavor is just so rich and warm and delicious. Plus, it is proving to pair with so many flavors!

And while I do have a Biscoff Brownie Cake, I have yet to do a simple chocolate and Biscoff cake.

Chocolate Biscoff Sheet Cake

For my Chocolate Biscoff Cake, I decided to keep it simple and bake it as a 9-inch x 13-inch sheet cake. Did you know you can make ANY of my cakes as sheet cakes? You don’t need to change anything except the bake time. You’ll add about 10 minutes more to the time given in one of the recipes for my layered cake. When you make a sheet cake from my layered cake recipes, you may want to reduce the buttercream by half. Notice below, the buttercream is half of the amount that my normal recipe would produce. It’s the perfect amount for a sheet cake.

How to Make Chocolate Biscoff Cake

To make the chocolate Biscoff cake layer, we’re using my Biscoff cake recipe with the addition of cocoa powder.

Quick note about cocoa powder…

The type of cocoa you use in your cakes will make a world of difference in flavor and texture. I recommend Extra Brute Cacao Barry Cocoa Powder. This cocoa powder is a high quality, rich-in-flavor, high fat cocoa powder. All of those qualities great enhance the flavor and texture of your cake.

Steps for making chocolate Biscoff sheet cake:

• Beat the butter and sugars on medium-high speed for about three minutes to ensure the texture is smooth and fluffy. The sugar should mostly be dissolved and the color of the mixture should look lighter in color.
• Gradually add the eggs, mixing well between each addition. After all of the eggs are added, be sure to mix the batter on medium-high speed until the batter is smooth and all of the ingredients have come together. If the batter looks chunky or curdled at this point, it’s likely your wet ingredients were too cold or you didn’t mix long enough.
• Alternately add the flour mixture (which includes the Biscoff cookie crumbs and cocoa powder) and the buttermilk, starting and ending with the flour mixture.
• Bake the cake at 325 degrees F for about 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

How the type of pan you use affects bake time

Light Metal Pans: If you’re using a light metal 9″ x 13″ pan, like the Fat Daddio brand, follow the bake times given below.

Dark Metal Pans: If you’re using a dark metal pan, you’ll likely have to reduce the bake time by about 5 minutes. Your edges may come out a little crispy too.

Glass Pans: If you’re using a glass baking pan, you’ll likely have to add a little time. Keep your eye on it with the times given, and then add 3 to 5 minutes, if needed.

As always, all ovens bake differently, so keep your eye on your cakes as they bake. Along with the toothpick test (which you’ll see in the instructions) your cake should also bounce back a little when you tap the top.

How to Make This a Layered Cake

If you want to make this a layered cake, you will simply use three 8-inch round cake pans and bake for about 20 to 25 minutes. I would also recommend doubling the buttercream recipe.

Piping Tools

For the piping design, I used the Wilton 1M piping tip and the silicone piping bag from my shop.

How to Make Chocolate Biscoff Sheet Cake: Video Tutorial

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Chocolate Biscoff Cake

Moist and flavorful chocolate Biscoff cake with Biscoff filling and chocolate Biscoff buttercream.

Course Dessert

Cuisine Cake

Keyword Beginner, biscoff, chocolate, Chocolate Biscoff Cake

Ingredients

FOR THE CAKE

• 18 Biscoff or Speculoos Cookies
• 2 cups (240 g) all-purpose flour
• 1/2 cup (59 g) good quality dark cocoa powder
• 1 3/4 teaspoons (7 g) baking powder
• 3/4 teaspoon (3 g) baking soda
• 3/4 teaspoon (4.2 g) salt
• 1 cup (226 g) unsalted butter, at room temperature
• 2/3 cup (133 g) granulated sugar
• 1 cup (220 g) brown sugar packed
• 4 large or extra large eggs, at room temperature
• 2 cups (480 g) buttermilk, at room temperature

FOR THE FILLING

• 1/2 cup (113 g) unsalted butter at, room temperature
• 1 cup (250 g) Biscoff spread or other cookie butter
• 1 cup (125 g) powdered sugar, sifted

FOR THE BUTTERCREAM

• 3/4 cups (169.5 g) unsalted butter, slightly cold
• 4 ounces dark chocolate chips
• 1/2 cup (125 g) smooth Biscoff cookie butter
• 2 1/2 cups (325 g) powdered sugar, measured then sifted
• 2 tablespoons (28.87 g) heavy whipping cream
• 1 teaspoon (4.2 g) vanilla extract
• generous pinch of salt
• This is enough buttercream to pipe or spread on a 9-inch by 13-inch sheet cake. If you turn this cake into a layered cake you will want to DOUBLE the recipe.

Garnish

• Biscoff Cookies

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray your 9-inch x 13-inch rectangular pan with non-stick cooking spray, line the bottom with parchment and spray again. Set aside.
• Place the Biscoff cookies in a food processor or blender and pulse until the cookies are finely ground and resemble flour.
• In a medium-size bowl, combine the Biscoff crumbs, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk until the ingredients are well-blended.
• In the bowl of a stand mixer fitted the paddle attachment, beat the butter and sugars on medium speed until light and fluffy, about 3 minutes.
• Add the eggs, one at a time, beating well after each addition. Continue to beat the mixture for a few more minutes, until the mixture is smooth. It’s not done until it looks cohesive, meaning, it shouldn’t look curdled, but more like buttercream.
• With the mixer on low speed, add 1/3 of the dry ingredients and mix until combined. Slowly add half of the buttermilk and mix until incorporated. Continue alternating the flour and buttermilk until it has all been incorporated. Scrape down the sides of the bowl and slowly mix for another 20-30 seconds.
• Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it. Cool 10 minutes on a wire rack before inverting onto a cooling rack to cool completely.

FOR THE FILLING

• In a stand mixer fitted with a paddle attachment, beat the butter and Biscoff spread or cookie butter on medium speed until light and fluffy.
• Gradually add the powdered sugar and beat for 2-3 minutes.

FOR THE BUTTERCREAM

• Heat the cream and chocolate chips together in the microwave for about 45 to 60 seconds. Stir the mixture until the chips are melted. If the chocolate isn’t melting enough, heat the mixture again for another 30 seconds. Stir until smooth. Set aside to cool. We want the ganache to be close to room temperature before adding it to the butter.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and Biscoff cookie butter on medium-high until it’s light and fluffy, about 2 to 3 minutes.
• With the mixer on medium speed, gradually add the ganache mixture, scraping down the sides and bottom of the bowl as needed. Beat until silky, smooth.
• With the mixer on low speed, gradually add the powdered sugar. Turn the mixer to medium-high and beat the buttercream for about 3 to 5 minutes.

Assembly

• When the cake is cooled to room temperature, evenly spread the Biscoff filing on top.
• Using the wilton 1m piping tip and a piping bag, pipe on the buttercream. Alternately, you can spread the buttercream over the filling, using an offset icing spatula.

The post The Best Chocolate Biscoff Cake first appeared on Cake by Courtney.

Homemade Oreo Cookie Recipe

A classic Oreo cookie will forever be nostalgic! I used to love dipping Oreos into a class of cold milk. I even dipped them into peanut butter (which inspired my Peanut Butter Oreo Cake). Now as an adult, the store-bough Oreo cookies don’t quite hit my taste buds like they used to. However, a Homemade Oreo Cookie is another story! Making this childhood favorite cookie from scratch takes it to a whole new level of deliciousness!

These homemade Oreo cookies aren’t a total copycat of the store-bought version because they’re not as crunchy. With the homemade version, you get a softer cookie, but the flavor is still very much like the real deal thanks to DARK COCOA POWDER. See how I emphasized that? It’s important. In fact, click on those bold words and you’ll find the exact brand I love to use.

Why is dark or black cocoa powder important for these cookies? Using a dark or black cocoa powder is a total game changer for these homemade Oreo cookies. Dark cocoa has a richer, more Oreo-like flavor. The Extra Brute Cacao Barry Cocoa Powder I linked above also has a higher fat than regular cocoa powder. Remember, fat creates and retains moisture in our baked goods. Using the dark cocoa not only adds richness to the cookies, it’s keeps them soft. Using regular Hershey’s cocoa powder will result in a more crumbly, dry texture.

What if I can only get regular cocoa powder? If regular cocoa powder is your only option, I would suggest adding an extra egg yolk to the recipe. You may even find that removing 2 tablespoons of flour is also helpful in getting a softer, less crumbly texture.

Ingredients for Homemade Oreo Cookies

• All-purpose flour
• Dark cocoa powder such as Extra Brute Cacao Barry
• Baking soda
• Salt
• Unsalted butter
• Granulated sugar
• Brown sugar
• Egg

How to Make Homemade Oreos

These cookies come together quite quickly and are pretty easy to make. Here’s a step-by-step look:

Using a cookie scoop or spoon, create 1.2 oz. balls of cookie dough. Roll each into a smooth ball, placing them about 2-3 inches apart on the cookie sheet (for a standard cookie sheet, you should be able to fit 12 cookies). Place a small square of parchment on the first ball of cookie dough, then use the bottom of a measuring cup or drinking cup (as long as it’s flat and smooth) and gently press the cookie dough down (it should be about 1/3-1/2 inch thick). Repeat for all of the cookies.

How to Make the Marshmallow Buttercream

For the marshmallow buttercream, be sure to get the store-bought marshmallow cream. We’ll be adding it to butter, powdered sugar, a little salt, and vanilla.

With the 1.2 ounce cookies, you’ll get about 14 cookie sandwiches.

Can these cookies be made gluten-free? Absolutely! I recommend using the brand Cup4Cup or Bob’s Red Mill One for One baking flour. The flour will be a one for one sub to the all-purpose flour.

Other Flavor Combinations

Have fun with these cookies and try them with different fillings. I highly recommend peanut butter buttercream, chocolate Biscoff buttercream, strawberry buttercream, caramel sauce and caramel buttercream, or regular chocolate buttercream. You’ll find all of those recipes right here on CakebyCourtney.com. Just search the flavor and you’ll find lots of options!

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Homemade Oreo Cookies

Rich and tender dark chocolate cookies, filled with a soft marshmallow buttercream.

Course Dessert

Cuisine Cookies

Keyword Homemade Oreo Cookies

Servings 14 cookies

Ingredients

For the Cookies

• 1.5 cups (180 g) all-purpose flour
• 3/4 cup (88.5 g) Extra Brute Cacao Barry Cocoa Powder
• 1 teaspoon (4 g) baking soda
• 1/2 teaspoon (3 g) salt
• 1 cup (226 g) unsalted butter, slightly cold
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (55 g) brown sugar, packed
• 1 egg, cold

For the Buttercream

• 1 cup (226 g) unsalted butter, slightly chilled
• 3 cups (375 g) powdered sugar, measured then sifted
• 4 ounces store bought marshmallow cream
• 1/2 teaspoon (2.1 g) vanilla extract
• pinch of salt

Instructions

FOR THE COOKIES

• Preheat your oven to 350 F. Line two baking sheets with parchment paper. Set aside.
• In a medium size mixing bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
• In a separate mixing bowl, beat together the butter and sugars until smooth. Stir in the egg until well mixed.
• Gradually add the dry ingredients and stir on low speed until mixed.
• Using a cookie scoop or spoon, create 1.2 oz. balls of cookie dough. Roll each into a smooth ball, placing them about 2-3 inches apart on the cookie sheet (for a standard cookie sheet, you should be able to fit 12 cookies). Place a small square of parchment on the first ball of cookie dough, then use the bottom of a measuring cup or drinking cup (as long as it’s flat and smooth) and gently press the cookie dough down (it should be about 1/3-1/2 inch thick). Repeat for all of the cookies.
• Bake the cookies for 6 to 7 minutes. Allow to cool completely before making the cookie sandwiches.

FOR THE BUTTERCREAM

• Beat the butter and marshmallow cream until smooth.
• Gradually add the powdered sugar, followed by the vanilla and salt.
• Continue to beat for an additional 1 to 2 minutes, so the frosting becomes lighter in color and texture.
• Use a piping bag to pipe buttercream on half of the cookies, then pressing the remaining cookies on top to create the cookie sandwich. The buttercream will spread just a bit. We want it to come close to the edge of the cookie but not over the edge of the cookie.

The post Homemade Oreo Cookies with Marshmallow Buttercream first appeared on Cake by Courtney.

While chocolate chip cookies are my all-time favorite cookie, I do love a good snickerdoodle cookie! “Good” is a crucial part to that statement. A dry, flavorless snickerdoodle is never worth my time, but a soft and chewy snickerdoodle, with a slightly crispy edge, that’s also full of flavor is something dreams are made of!

As simple and classic as this cookie is, there’s definitely good versions and not-so-good versions.

Why use brown butter?

Browning butter is a simple way to elevate your cookies and desserts. Brown butter adds a lovely depth of flavor, richness and even a bit of nuttiness to cookies. It really takes a dessert to the next level. In fact, I love using brown butter in cakes too. Have you tried my Brown Butter Cake yet? Definitely add it to your list!

The Best Snickerdoodle Cookie Recipe with Brown Butter

The other week I set out to work on my own recipe for snickerdoodles, one that would be memorable and become a fan-favorite in my house and right here on the blog. After a few rounds of recipe testing, I’ve landed on what my family and I think is the best snickerdoodle recipe.

How to Make Snickerdoodle Cookies

1. Brown the butter in a saucepan over medium heat. This is an important step as it cooks the butter and brings out the flavor in the cookies. You don’t need to stir much during this process. Just make sure to keep your eye on the butter once it’s melted. It’s done cooking when you start to see brown specs at the bottom of the pan. Once the butter is cooked, remove it from the heat and allow it to cool to room temperature. It doesn’t need to be set before using in the cookies.
2. Make sure to use cream of tartar AND baking soda. Cream of tartar gives this cookie it’s signature tangy flavor and chewy texture. It also helps to create the cinnamon-filled cracks as the cookie bakes. The baking soda helps the cookies to rise as well.
3. Roll the cookie balls into a cinnamon-sugar mixture. In fact, do it twice to ensure the cookies are completely covered in cinnamon-sugar before baking.
4. Bake at 375 degrees F for 9 to 10 minutes, just until the edges look set.  These snickerdoodle cookies need to be soft and chewy so be sure not to overbake them.

How to Adjust This Recipe for Thicker Cookies

While I like my snickerdoodles on the thinner side with a chewy center, I know many of you may prefer a thicker cookie. Here are a few ideas for creating a thicker cookie from my recipe:

• Increase the flour by 1/4 to 1/2 cup.
• Don’t use melted butter – instead, after you’ve browned the butter, place it in the refrigerator to get become a solid again.
• Refrigerate the cookie dough before baking it.

More Cookie Recipes to Love

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Snickerdoodle Cookies

Flavorful and chewy snickerdoodle cookies with brown butter.

Course Dessert

Cuisine Cookies

Keyword Snickerdoodle, Snickerdoodle Recipe, Snickerdoodles

Servings 30

Ingredients

• 3 cups (360 g) all-purpose flour
• 2 teaspoons (6.8 g) cream of tartar
• 1 teaspoon (4 g) baking soda
• 1 teaspoon (6 g) salt
• 1 cup (226 g) unsalted butter
• 1 1/4 cups (250 g) granulated sugar
• 1/2 cup (110 g) brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 tablespoon (8.2 g) ground cinnamon
• 1/4 cup (50 g) granulated sugar

Instructions

• Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium size mixing bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
• In a medium saucepan, cook the butter over medium heat until brown specs form. (See blog post above for more details).
• In the bowl of an electric mixer, fitted with the paddle attachment, beat the brown butter ,1 1/4 cups granulated sugar and brown sugar on medium-high speed until smooth, about two minutes.
• Mix in the eggs and vanilla and stir until well combined
• With the mixer on low, add the flour mixture and stir until combined.
• With a 1.5 inch cookie scoop (about 1.2 ounces), scoop cookie dough and roll into balls.
• Stir together the 1/4 cup granulated sugar and cinnamon in a small bowl.
• Roll each cookie dough ball in the cinnamon sugar mixture and place onto the baking sheet about 3 inches apart.
• Bake the cookies for 9 to 10 minutes. They may look slightly underdone, but once they cool completely, they'll have a soft and chewy center.

The post The Best Snickerdoodle Recipe with Brown Butter first appeared on Cake by Courtney.

Levain Bakery Chocolate Peanut Butter Chip Cookie

I have so many new cake flavor ideas I’m dying to test out and share with you, but I had to put those on hold for a bit longer. I was recently in New York where I visited (again) the popular Levain Bakery. After getting home I simply couldn’t wait another minute to recreate their Chocolate Peanut Butter Chip Cookie. This is one of my all-time favorite cookies EVER!

What is Levain Bakery?

Levain Bakery  is a beloved New York City institution that has garnered a cult-like following for its legendary cookies. Founded in 1995 by Connie McDonald and Pam Weekes, the bakery originally aimed to create the perfect fuel for their triathlon training. However, their decadent, six-ounce cookies soon became the star of the show, captivating locals and tourists alike.

Levain Bakery’s appeal lies in the indulgent, gooey centers of their cookies, juxtaposed with a crisp, golden exterior, creating a textural symphony that cookie aficionados crave. Beyond cookies, the bakery also offers a delightful array of breads and pastries, all baked fresh daily with high-quality ingredients. This commitment to craftsmanship and the sensory pleasure derived from every bite has solidified Levain Bakery’s status as a must-visit destination for dessert lovers around the world.

Chocolate Peanut Butter Chip Cookie Recipe

I know Levain is probably best known for their Chocolate Chip Walnut Cookie, but in my opinion the Chocolate Peanut Butter Chip Cookie takes the cake! (Their oatmeal raisin and dark chocolate peanut butter cookies are pretty amazing, too!) Maybe I’m a little biased because I’m shamelessly obsessed with peanut butter. There must be something about peanut butter, as even The Silos have a peanut butter based Magnolia cookie – I have a copycat recipe for that one as well. But even non-obsessed PB fans love this cookie because it’s simply delicious!

How to Make Levain Bakery’s Chocolate Peanut Butter Chip Cookies

To make the Levain Bakery Chocolate Peanut Butter Chip Cookies, you’ll need to grab:

• Unsalted butter
• Brown sugar
• Granulated sugar
• Eggs
• Dark cocoa powder (I use Extra Brute Cacao Barry Cocoa Powder – IT’S THE BEST COCOA)
• All-purpose flour
• Cake flour
• Salt
• Baking powder
• Baking soda
• Reese’s Peanut Butter Baking Chips (this brand is a must – so much better than any other peanut butter chip)

Step by Step Tutorial

This recipe took me a few times to get it just right! I wanted to make sure the texture was chewy, while also getting a slightly crispy edge. The final result is truly the perfect copycat recipe of the Levain Bakery cookies.

FAQs

Do I have to make the cookies so big? Levain is known for the massive size of their cookies. They don’t mess around, people! Each cookie is weighed out to 5.75 ounces before going on the baking sheet. (Levain actually does 6 ounces per cookie). That sounds huge, but it makes the cookie what it is.

Do I have to use so many peanut butter chips? The Levain cookies are also known for being packed with baking chips (and nuts, in some cases). For my copycat Levain Bakery Chocolate Peanut Butter Chip cookies, the chips help to create the height. I put nearly a bag and a half of peanut butter chips in my cookies here, which I think is perfection! 

Why do my cookies look flatter then yours? Depending on where you live (altitude and humidity can affect baked goods), or the temperature of your ingredients (use cold), or not using enough peanut butter chips (these give the cookies height). can cause the cookies to be a little shorter than the Levain cookies. In fact, I recently reshot these cookies to get step-by-step tutorial pictures for you and you’ll notice they’re a little shorter than my photos from the cookbook. Do not worry! They still taste amazing. I think my butter and eggs just got a tad warmer than I usually have them at since we were taking photos along the way.

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Copycat Levain Bakery Chocolate Peanut Butter Chip Cookies

Thick, rich, and chewy, these chocolate peanut butter chip cookies will have you thinking you’re sitting on West 74th Street at the popular New York City bakery.

Course Dessert

Cuisine Cookies

Keyword chocolate, cookies, Peanut Butter

Servings 8 Large cookies

Author cakebycourtney

Ingredients

• 1 1/2 cup (180 g) all-purpose flour
• 2/3 cup (76.6 g) cake flour
• 3/4 cup (88.5 g) dark cocoa powder (I use Extra Brute Cacao Powder)
• 1 teaspoon (4 g) baking powder
• 1 teaspoon (6 g) kosher salt
• 1/2 teaspoon (2 g) baking soda
• 14 tablespoons (197.75 g) unsalted butter, cold and cut into cubes
• 1 cup (220 g) light brown sugar, packed
• 1/4 cup (50 g) granulated sugar
• 1 whole egg, cold
• 1 egg yolk, cold
• 1 bag (10 oz.), plus 1/3 cup Reese's Peanut Butter baking chips*

Instructions

• Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
• Combine the all-purpose flour, cake flour, cocoa powder, baking powder, salt, and baking soda in a medium sized bowl. Whisk together. Set aside.
• In a stand mixer fitted with the paddle attachment, combine the cold butter and sugars and beat on medium speed until light and fluffy, about 2 minutes.
• Add the whole egg and egg yolk and mix until combined. Scrape down the sides of the bowl and mix again for about 30 more seconds.
• Turn the mixer on low speed and add the dry ingredients in three separate additions, only mixing until the dry ingredients are incorporated.
• Stir in the peanut butter chips.
• Measure 5.75 oz. of cookie dough and shape into balls. Place 4 cookie dough balls on the baking sheet and bake for 11 minutes. 
• Let the cookies cool for about 10 minutes and then serve while still warm. To eat later, heat a cookie in the microwave for about 15-20 seconds. 
• *Please don’t use any other brand but Reese’s! I’ve tried every peanut butter baking chip out there and these are simply the best. They make a huge difference to the flavor of the cookie and any other peanut butter chip just wouldn’t be the same.
• **This is about a bag and a half.

The post The Best Copycat Levain Bakery Chocolate Peanut Butter Chip Cookies first appeared on Cake by Courtney.

Peanut Butter Sandwich Cookie Recipe

After my Biscoff Sandwich Cookies went viral, I knew I needed to make a peanut butter version. Two soft and chewy peanut butter cookies sandwich together with peanut butter buttercream to make the yummiest cookies. Truly a peanut butter lover’s dream come true!

Ingredients for Peanut Butter Sandwich Cookies

You are going to love how easy this recipe is! Here’s a list of ingredients you’ll need for these sandwich peanut butter cookies.

• All-purpose flour
• Smooth peanut butter (I use Skippy)
• Brown sugar
• Unsalted butter
• Salt
• Baking soda
• Milk
• Egg
• Vanilla extract
• Heavy whipping cream (for the frosting)
• Powdered sugar (also for the frosting

How to Make Peanut Butter Sandwich Cookies

To make this recipe for peanut butter sandwich cookies, you’ll start by making the cookie dough. Simply beat together the butter, peanut butter, brown sugar, and vanilla. Add the egg, followed by the dry ingredients and a little milk.

These cookies will bake at 350 degrees F for about 9 to 10 minutes. Be sure to let them cool completely before adding the buttercream.

For the buttercream, we’re making a half batch of my peanut butter buttercream you see with many of my cakes. It’s so silky and smooth, and full of flavor.

FAQs

Can these cookies be made ahead of time. Yes! Store the cookies in an airtight container – they’re okay on the counter for a day, otherwise, freeze them to keep them fresh.

What other filling can I use? These peanut butter cookies would also be delicious with a strawberry buttercream, caramel buttercream, or even chocolate buttercream. Alternatively, you could do a little strawberry jam or even chocolate ganache.

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Peanut Butter Sandwich Cookies

Soft and chewy peanut butter cookies with peanut butter buttercream.

Course Dessert

Cuisine Cookies

Keyword cookies, Peanut Butter

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 14 sandwich cookies

Author Courtney Rich

Ingredients

For the Cookies

• 1/2 cup (113 g) unsalted butter, cold and cut into cubes
• 3/4 cup (187.5 g) creamy peanut butter, I use Skippy
• 1 1/4 cup (275 g) light brown sugar, packed
• 3 tablespoons (45 g) milk
• 1 tablespoon (13 g) pure vanilla extract
• 1 large egg, cold
• 1 3/4 cup plus 2 tablespoons cup (225 g) all-purpose flour
• 1 teaspoon (4 g) baking soda
• 1 teaspoon (6 g) salt

For the Buttercream

• 3/4 cup (169.5 g) unsalted butter, slightly cold
• 1/2 cup (120 g) smooth peanut butter
• 1/2 teaspoon (2.1 g) vanilla extract
• 2 1/2 cups (312. 5 g) powdered sugar, measured then sifted
• 2 tablespoons (28 g) heavy whipping cream
• pinch of salt

US Customary – Metric

Instructions

• Makes about 14 large cookies.
• Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, combine the butter, peanut butter, brown sugar, milk and vanilla. Beat on medium speed until well blended, about one minute. 
• Add the egg and beat until just combined.
• Add the flour, baking soda and salt and mix on low speed until just combined. 
• Roll cookie dough balls, about the size of golf balls. Place 12 on a cookie sheet. Using the back of a fork, press gently into the cookie and then again the opposite direction.
• Bake for 9 to 10 minutes, or until slightly golden brown on top. Do not over bake. In fact, I like these underdone just a little. Let the cookies cool completely before adding buttercream.
• You should have 28 cookies to make 14 sandwich cookies.

For the Cookies

• In the bowl of a stand mixer fitted with the paddle attachment, or a hand mixer, beat the butter and peanut butter until smooth, about 2 minutes.
• Stir in the vanilla.
• With the mixer on low speed, slowly add the powdered sugar, followed by the heavy cream. Turn the mixer to medium-high speed and beat the buttercream until smooth.
• Using a piping bag with a round piping tip, pipe a swirl of buttercream on 14 of the cookies.
• Place a cookie on top of each cookie with buttercream and press gently to spread the filling a bit.

The post The Best Peanut Butter Sandwich Cookies first appeared on Cake by Courtney.

Make bakery-style cookies from the comfort of your own kitchen! My new Copycat Levain Bakery Lemon Cookies are the perfect replica of the famous New York cookies. The lemon flavor is a limited edition in-store, but you can make my recipe year-round!

What is Levain Bakery?

Levain Bakery is a beloved New York City institution that has garnered a cult-like following for its legendary cookies. Founded in 1995 by Connie McDonald and Pam Weekes, the bakery originally aimed to create the perfect fuel for their triathlon training. However, their decadent, six-ounce cookies soon became the star of the show, captivating locals and tourists alike.

Levain Bakery’s appeal lies in the indulgent, gooey centers of their cookies, juxtaposed with a crisp, golden exterior, creating a textural symphony that cookie aficionados crave. Beyond cookies, the bakery also offers a delightful array of breads and pastries, all baked fresh daily with high-quality ingredients. This commitment to craftsmanship and the sensory pleasure derived from every bite has solidified Levain Bakery’s status as a must-visit destination for dessert lovers around the world.

Copycat Levain Bakery Lemon Cookies

On a recent visit to New York and Boston, we stopped in at one of the Levain Bakery locations in Boston to try their new, limited edition Lemon Cookies. Similar to their signature chocolate chip, the lemon cookie is a huge, thick, delicious cookie, filled with flavor and chips.

After recreating the Levain Bakery Chocolate Peanut Butter Chip Cookies a few years ago, I knew I needed to and could recreate these.

The goals, for me, when making a copycat Levain cookie are:

• Similar look
• Similar texture
• Similar flavor

I worked off my first Levain recipe to make the Lemon Cookies. I, of course, didn’t use cocoa powder here, but instead subbed that ingredient with more flour. The combination of the all-purpose flour and the cake flour provide the perfect soft and chewy texture we want.

What if I don’t have cake flour? If you don’t have cake flour, you can make your own following the instructions in this blog post: Everything You Need to Know About Cake Flour. If you don’t want to make it, you can use all-purpose flour for all of it, but note two things: one, use 1/4 cup less overall and two, the texture will be slightly different than intended in my recipe.

To ensure the look and texture are correct takes into account more than just the ingredients. You also need to make sure you measure the dough to get 6-ounces per cookie and bake at a higher heat to get the crispy edge.

Tips for Making the Best Cookies

Let’s make sure these Copycat Levain Bakery Lemon Cookies turn out perfect! Here’s a rundown of the tips for making these the best cookies:

• Preheat your oven to 400 F. Because these cookies are so big, and we’re trying to get that crispy edge and soft center, you want your oven at a higher heat like this.
• Use cold butter and eggs. Using cold butter and eggs will help ensure your cookies keep their shape. To mix the butter when it’s cold, I cut it up into cubes first.
• Don’t over-mix the dough. Once you add the dry ingredients, mix on low until no flour streaks remain.
• Follow the recipe. This may seem obvious, but just to cover all our basis, be sure to follow the recipe as it’s written to get the most accurate result.
• Make 6-ounce cookies. This is a signature Levain move – HUGE cookies. Trust the process and just go with it.
• Let the cookies cool to room temperature. I know this one is hard, but to have a true Levain-style cookie, you want the cookie to cool to room temperature so it’s the right texture inside.

More cookie recipes to try

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Copycat Levain Bakery Lemon Cookies

These Copycat Levain Bakery Lemon Cookies are huge, just like the originals! They're slightly crispy on the outside and soft and chewy on the inside, filled with white chocolate chips and lemon flavor.

Course Dessert

Cuisine Cookies

Keyword cookies, Lemon, lemon cookies, levain bakery cookies

Servings 8

Ingredients

• 1 cup (226 g) unsalted butter, slightly cold and cut into cubes
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (110 g) brown sugar, packed tightly
• 2 tablespoons lemon zest, about two large lemons
• 1 egg
• 1 egg yolk
• 2 teaspoons (5.2 g) lemon extract or lemon emulsion
• 2 cups (240 g) all-purpose flour
• 1 1/4 cups (143.7 g) cake flour
• 1 teaspoon (4 g) baking powder
• 1/2 teaspoon (2 g) baking soda
• 1/2 teaspoon (3 g) salt
• 16 ounces white chocolate chips

Instructions

• Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
• In a medium size bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt. Set aside.
• In another medium size mixing bowl, beat the butter, granulated sugar, brown sugar, and lemon zest until light and fluffy, about 2 minutes.
• Add the egg, egg yolk, and lemon extract. Beat until combined.
• Slowly add the flour mixture and stir on low until incorporated.
• Fold in the white chocolate chips.
• Measure the dough into 6 ounce balls. Place four balls of dough on the baking sheet and bake for about 12 minutes. The outside of the cookie should be golden brown.
• Allow to cool to room temperature before eating. (This allows the middle to set properly).

The post Copycat Levain Bakery Lemon Cookies first appeared on Cake by Courtney.

Irresistible Peanut Butter Chip Cookies: Soft and chewy peanut butter cookies filled with Reese’s peanut butter chips.

Sunday Tradition

In our house, Sunday is a day that the kids and I get in the kitchen together. With busy schedules Monday through Saturday, Sunday is the one day we’re home together as a family and can carry on this weekly tradition. I love being in the kitchen with my kids, and I love even more seeing their excitement about being in the kitchen and creating something.

More often than not, we’re making cookies together. If your kids are eager to bake with you, I think cookies are the perfect place to start. The recipes are usually easy to follow and don’t require too much time or effort.

And now that Westin is older, I have found that it’s easier for me to step back and observe that try to control the process too much. In fact, Westin is now the one ordering Avery and me around! We’ve spent years baking together, and to see him know and understand the process is so fun for me!

The Best Peanut Butter Cookies

For yesterday’s weekly family baking day, we made my favorite peanut butter cookies. I’ve been making these cookies since I was a teenager, so they hold a special place in my heart. I’ve tweaked (and perfected – if I do say so myself) the recipe over the years and am so excited for you to try them.

These cookies are soft and chewy, and are filled with loads of the best peanut butter chips. Seriously! I recommend only using the Reese’s peanut butter chips. I don’t think any other brand even compares!

I like these cookies underdone just a bit and then cooled for about 10 minutes. They also store well in an airtight container. I’d recommend warming them again for about 10 seconds in the microwave after they’ve cooled completely.

Enjoy!

 

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Irresistible Peanut Butter Chip Cookies

Soft and chewy peanut butter cookies filled with Reese’s Peanut Butter Chips.

Course Dessert

Cuisine Cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 14 large cookies

Author Courtney Rich

Ingredients

• 1/2 cup (113 g) unsalted butter cold and cut into cubes
• 3/4 cup (187.5 g) creamy peanut butter I use Skippy
• 1 1/4 cup (275 g) light brown sugar packed
• 3 tablespoons (45 g) milk
• 1 tablespoon (13 g) pure vanilla extract
• 1 large egg
• 1 3/4 cup plus 2 tablespoons cup (225 g) all-purpose flour
• 1 teaspoon (4 g) baking soda
• 1 teaspoon (5.6 g) salt
• 1 bag 10 oz. Reese’s brand peanut butter chips

US Customary – Metric

Instructions

• Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, combine the butter, peanut butter, brown sugar, milk and vanilla. Beat on medium speed until well blended, about one minute. 
• Add the egg and beat until just combined.
• Add the flour, baking soda and salt and mix on low speed until just combined. 
• Stir in the peanut butter chips.
• Using a cookie scoop (mine is about 2 tablespoons), drop cookie dough on lined baking sheet about 2 inches apart. Do not flatten these cookies like most peanut butter cookies call for.
• Bake for 8 to 9 minutes, or until slightly golden brown on top. Do not over bake. In fact, I like these underdone just a little. Let the cookies cool for about 10 minutes before eating.
• Makes about 14 large cookies.

The post Irresistible Peanut Butter Chip Cookies first appeared on Cake by Courtney.

Chocolate Peanut Butter and White Chocolate Chip Cookies

Westin’s Chocolate Peanut Butter and White Chocolate Chip Cookies came in a close second to Avery’s Caramel Peanut Butter Chocolate Chip Cookies in our Family Food Wars. These cookies are inspired by the Levain Bakery chocolate peanut butter chip cookies, but are a chewier, thinner version with white chocolate chips.

Westin’s recipe was really solid! His original version baked pretty flat, so my goal in revising it was to give it a little more structure. To achieve that, I used a little less granulated sugar, added 1/4 cup flour, included more peanut butter chips and swapped the white chocolate callets for white chocolate chips.

Check out his recipe below and let us know what you think!

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Chocolate Peanut Butter and White Chocolate Chips

Gooey and delicious chocolate cookies with peanut butter and white chocolate chips.

Course Dessert

Cuisine Cookies

Keyword Chocolate Cookies, Chocolate peanut butter and white chocolate chip cookies, cookies, peanut butter chips, Westin’s cookies, white chocolate chips

Ingredients

• 1/2 cup (113 g) unsalted butter, room temperature
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (110 g) brown sugar, packed
• 2 eggs, cold
• 1 teaspoon (4.2 g) vanilla extract
• 1 3/4 cups (210 g) all-purpose flour
• 1/3 cup (33.3 g) cocoa powder, we like to use Extra Brute Cacao Barry cocoa
• 1/2 teaspoon (3 g) baking soda
• 1/2 teaspoon (3 g) baking powder
• 1/2 teaspoon (3 g) salt
• 3/4 cup peanut butter chips, we HIGHLY recommend using the Reese's brand
• 1/2 cup white chocolate chips
• flakey sea salt, optional

Instructions

• Preheat your oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
• In a medium size mixing bowl, beat together the butter, the granulated sugar and brown sugar and mix until smooth and fluffy, about 2 minutes.
• Stir in the eggs and the vanilla extract.
• Add the flour, cocoa powder baking soda, baking powder, and salt and mix on low speed until incorporated.
• Stir in the peanut butter chips and white chocolate chips.
• Using a cookie scoop (I used a 1.69 oz cookie scoop – LINKED HERE) and place on the prepared cookie sheet, about 2 inches apart.
• This recipe will give you 21 cookies at that size.
• Bake for 9 to 10 minutes. They will look slightly underdone. That's okay! Let them cool completely and they'll set but still be gooey and soft.

The post Chocolate Peanut Butter and White Chocolate Chip Cookies (Westin’s Food Wars Recipe) first appeared on Cake by Courtney.

Family Food Wars Winner

In case you missed it, our Family Food Wars was pretty intense last weekend! I had the kids work with a few clues and create their own cookie recipe from scratch. Make sure to check it out here if you haven’t seen it: Family Food Wars: create your own cookie recipe.

It was a close race, but ultimately, Avery brought home the WIN with her Caramel Peanut Butter Chocolate Chip Cookies. She made soft and chewy cookies with a caramel and peanut butter base, using caramel extract and smooth peanut butter. She then added dark chocolate chips, Butterfinger pieces, and Rolos. So good, right?!

Westin made a delicious chocolate cookie with peanut butter and white chocolate chips. Also an amazing cookie and barely lost to Avery cookie.

Honestly, both cookies were so amazing and I was so impressed.

I made a couple small tweaks to each recipe and got the thumbs up from both kids to share them with you.

Caramel Peanut Butter Chocolate Chip Cookies

Let’s start with Avery’s cookies.

The flavor profile she chose was caramel, chocolate and peanut butter. To start, she added caramel extract and peanut butter to her cookie dough base. Based off my clue sheet (which you can find HERE), she used a half cup butter (to make a half batch) and went with a little more brown sugar than granulated sugar to get a chewy texture.

I thought her ratios for everything were pretty spot on. The only thing I ended up changing was adding a little more baking soda and add-ins.

NOTE: for the true soft and chewy texture, be sure you don’t overbake these cookies. I suggest baking them for 9-10 minutes. They should look slightly underdone. Once they cool, the centers set more and maintain the chewy texture.

This recipe makes 19, 1.7 oz cookies

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Caramel Peanut Butter Chocolate Chip Cookies

Soft and chew caramel peanut butter cookies, filled with chocolate chips, Butterfinger pieces and chocolate covered caramels.

Course Dessert

Cuisine Cookies

Keyword Avery’s cookies, Caramel Peanut Butter Chocolate Chip Cookies, cookies

Ingredients

• 1/2 cup (113 g) unsalted butter, room temperature
• 1/4 cup (60 g) peanut butter
• 3/4 cup (165 g) brown sugar, packed
• 1/2 cup (100 g) granulated sugar
• 1 egg, cold
• 1/2 teaspoon (2.1 g) caramel extract
• 1/2 teaspoon (2.1 g) vanilla extract
• 1 3/4 cups (210 g) all-purpose flour
• 1/2 teaspoon (3 g) baking soda
• 1/2 teaspoon (3 g) salt
• 1/4 teaspoon (1.5 g) baking powder
• 1/2 cup dark or semi-sweet chocolate chips
• 1/2 cup Rolos or other chocolate covered caramels, chopped
• 1/2 cup Butterfinger candies, chopped

Instructions

• Preheat your oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
• In a medium size mixing bowl, beat together the butter and peanut butter until smooth.
• With the mixer on medium speed, add the granulated sugar and brown sugar and mix until smooth and fluffy, about 2 minutes.
• Stir in the egg, the caramel extract and the vanilla extract.
• Add the flour, baking soda, salt, and baking powder, and mix on low speed until incorporated.
• Stir in the chocolate chips, the Butterfinger pieces and the chocolate covered caramel pieces.
• Using a cookie scoop (I used a 1.69 oz cookie scoop – LINKED HERE) and place on the prepared cookie sheet, about 2 inches apart.
• This recipe will give you 19 cookies at that size.
• Bake for 9 to 10 minutes. They will look slightly underdone. That's okay! Let them cool completely and they'll set but still be chewy and soft.

The post Caramel Peanut Butter Chocolate Chip Cookies (Avery’s Winning Food Wars Recipe) first appeared on Cake by Courtney.

Biscoff Sandwich Cookies

I’m so excited for you to try my new Biscoff Sandwich Cookies. I created this recipe on a whim one lazy Sunday afternoon and my family went bananas for them! The cookies are made with Biscoff cookie crumbs and Biscoff cookie butter. Two of these delicious soft and chewy cookies are combined with a soft and creamy Biscoff cookie butter filling. Sounds delicious, right?! THEY ARE!

They’re super easy to make and will be snatched up by your family and guests in minutes!

Ingredients for Biscoff Sandwich Cookies

For the cookies, you will need Biscoff cookies (crushed into a fine crumb), all-purpose flour, baking soda, baking powder, salt, unsalted butter, Biscoff cookie butter, brown sugar, granulated sugar, eggs and vanilla extract.

For the filling, you will need butter, Biscoff cookie butter, and powdered sugar.

How to Make Biscoff Sandwich Cookies

To make the Biscoff Sandwich Cookies, there are two parts: the cookies and the filling.

For the cookies:

Using a spoon or cookie scoop, form tablespoon size balls of cookie dough. This recipe will make 70 individual cookies, 35 full cookie sandwiches.

For the Filling:

Tips for Storing Biscoff Sandwich Cookies

To keep your Biscoff sandwich cookies fresh and delicious, proper storage is key. First, make sure they’re stored in an airtight container to prevent moisture from making the cookies soft or soggy. Glass or plastic containers with secure lids work best. If you’re in a humid climate, consider adding a food-safe silica gel packet inside to absorb excess moisture. Keep the container in a cool, dry place away from direct sunlight, which can affect the flavor and texture. If you want to extend their freshness, you can also freeze Biscoff sandwich cookies—just place them in a freezer-safe bag, and they’ll last for up to three months without losing their signature crunch!

More Biscoff Recipes

• Biscoff Blondie Bars
• Biscoff Cookies
• Chocolate Biscoff Cake

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Biscoff Sandwich Cookies

Soft and chewy Biscoff cookies with Biscoff cookie butter filling.

Course Dessert

Cuisine Cookies

Keyword biscoff, Biscoff cookies, Biscoff sandwich cookies

Ingredients

For the cookies

• 16 (125 g) Biscoff cookies, pulverized to a crumb
• 2 1/2 cups (300 g) all-purpose flour
• 1 teaspoon (6 g) baking soda
• 1/2 teaspoon (3 g) baking powder
• 1/2 teaspoon (3 g) salt
• 3/4 cup (169.5 g) unsalted butter, slightly cold
• 1/2 cup (120 g) smooth Biscoff cookie butter
• 1 cup (220 g) brown sugar, packed
• 3/4 cup (150 g) granulated sugar
• 2 eggs, cold
• 1 teaspoon (4.2 g) vanilla extract

For the Filling

• 3/4 cup (169.5 g) unsalted butter, slightly cold
• 3/4 cup (180 g) smooth Biscoff cookie butter
• 2 cups (250 g) powdered sugar, measured then sifted

Instructions

For the Cookies

• Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper. Set aside.
• In a medium size mixing bowl, whisk together the Biscoff cookie crumbs, flour, baking soda, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cookie butter until smooth.
• Add the brown sugar and granulated sugar and mix until, fluffy and smooth, about 2 minutes.
• Stir in the eggs and vanilla until well blended.
• With the mixer on low speed, add the dry ingredients and mix until just combined.
• Using a spoon or cookie scoop, form tablespoon size balls of cookie dough. This recipe will make 70 individual cookies, 35 full cookie sandwiches.
• Place the cookie dough about 1 to 2 inches apart on the cookie sheet. (I fit 20 on each of my pans).
• Bake the cookies for 8 to 10 minutes. Remove from oven and allow the cookies to cool completely before adding the filling.

For the Filling

• In the bowl of a stand mixer, beat the butter and cookie butter on medium-high speed until smooth.
• Stir in the powdered sugar and beat for an additional two minutes.
• Using a piping bag, pipe buttercream onto one of the cookies and sandwich it with a second cookie.

The post Biscoff Sandwich Cookies with Biscoff Cookie Butter Filling first appeared on Cake by Courtney.

Taylor Swift Chai Sugar Cookie Recipe

Have you heard all the hype about the Taylor Swift Chai Sugar Cookies? Before Tay Tay was Taylor Swift as we know her, she had a blog, much like this one, where she shared her life, along with favorite recipes. One of those recipes was for Chai Sugar Cookies. The recipe recently started to circulate the internet again and people are going crazy for the cookies.

What are Taylor Swift Chai Sugar Cookies?

Taylor Swift’s chai sugar cookies use a sugar cookie base from Joy the Baker. To make them her own, Taylor uses a bag of chai tea leaves in the dough for a warm, autumn flavor.

Chai Cake Recipe

When I heard about the Taylor Swift cookies, I knew I had to turn the flavor into a cake. Chai is such a wonderful flavor for this time of year and pairs really well with so many fall and winter flavors. I created chai cake layers for my Chai White Chocolate Raspberry Cake a couple years ago and have fallen in love with them.

Instead of using chai leaves, I created my own blend of chai seasoning that I use in the cake and the sugar cookie recipe.

Seasonings you’ll need for the chai flavor:

• cardamon
• cloves
• ginger
• cinnamon
• all-spice
• black pepper
• nutmeg

For this cake, I am using a half batch of my chai cake layers to yield two 6-inch round cake layers. If you’d like to do a full three layer 8-inch cake, double the recipe below or check out the recipe for my Chai White Chocolate Raspberry Cake and work with the cake layers there.

Chai Sugar Cookie Recipe

For the chai sugar cookie recipe, we’re making 1/3 batch of my Classic Sugar Cookies with the addition of the chai seasonings. This recipe will yield enough dough for the cookie layer to go between the cake layers, plus additional mini cookies to use on the cake and to simply snack on with a cup of hot chocolate or tea.

Vanilla Buttercream

This buttercream is light and fluffy, silky and smooth – and just all-around delicious.

To me, a buttercream should never be so dense that it steals the show away from the cake. In fact, a buttercream should be part of the ensemble, a complementary element to the layers and fillings. However, that’s not always the case. I grew up thinking buttercream was dense and heavy. It wasn’t until I started making homemade cakes and homemade frosting that I realized, it didn’t have to be that way.

How to Make Buttercream Frosting

To get a light and fluffy homemade buttercream frosting, I have a detailed post: HOW TO MAKE THE BEST BUTTERCREAM to give you in-depth instruction for making your buttercream unreal! Here’s an overview with a quick picture tutorial for making the best vanilla buttercream:

• Sift your powdered sugar
• Use slightly cold butter and mix on its own for 2 to 3 minutes
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

Before frosting your cake, make sure to stir the buttercream with a wooden spoon or spatula to push out the air pockets. This makes getting smooth sides on your cake so much easier.

You’ll be able to get nearly white in color with that extra five minutes of beating. More importantly, you’re creating a light, fluffy texture that won’t overpower your cake layers.

More Cakes to Love

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Chai Sugar Cookie Cake

Course Dessert

Cuisine Cake

Keyword Chai, Chai Cake, Chai Cookies, Chai Sugar Cookie Cake, Chai Sugar cookies, Taylor Swift Cookies

Ingredients

For the Cake

• 1 1/2 cups (172.5 g) cake flour
• 1/2 tbsp (6 g) baking powder
• 1/4 tsp (1.5 g) salt
• 1/4 tsp (2 g) cardamon
• 1/2 tsp (.75 g) ground cloves
• 3/4 tsp (2 g) ground ginger
• 1/2 tsp (1.3 g) cinnamon
• 1/4 tsp (1.4 g) all-spice
• 1/16 tsp (.3 g) black pepper
• 1/16 tsp (.3 g) nutmeg
• 1/2 cup (113 g) unsalted butter, room temperature
• 3/4 cups (150 g) granulated sugar
• 2 eggs, room temperature
• 1 egg yolk, room temperature
• 1/2 tsp (2.1 g) vanilla extract
• 2/3 cups (160 g) buttermilk, room temperature

For the Chai Sugar Cookies

• 1 2/3 cup (200 g) all-purpose flour
• 3/4 tsp (3 g) baking powder
• 1/4 tsp (1.5 g) salt
• 1/8 tsp (1 g) cardamon
• 1/4 tsp (.4 g) ground cloves
• 1/2 tsp (1.5 g) ground ginger
• 1/4 tsp (.6 g) cinnamon
• 1/8 tsp (.7 g) all-spice
• Pinch of black pepper
• Pinch of nutmeg
• 1/2 cup (113 g) unsalted butter, slightly cold and cut into cubes
• 2/3 cup (133.3 g) granulated sugar
• 1 egg, cold
• 1 egg yolk, cold
• 1 tsp (2.1 g) vanilla extract

For the Buttercream

• 1 cups (226 g) unsalted butter, slightly cold
• 3 cups (375 g) powdered sugar, measured and then sifted
• 2 tablespoons (28.9 g) heavy whipping cream
• 1/2 tsp (2.1 g) vanilla extract
• pinch of salt

Instructions

For the Cake

• Preheat your oven to 325 degrees F. Spray two 6-inch round cake pans with non-stick spray. Line the bottoms with parchment paper and spray again. Set aside.
• In a medium bowl, combined the cake flour, baking powder, salt and all of the seasonings. Whisk to combine the ingredients evenly. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for about 3 minutes, until smooth and fluffy. Scrape down the sides and bottom of the bowl and mix again for another 30 seconds.
• With the mixer on medium-low speed, add the eggs and egg yolk, one at a time. Make sure to mix well between each addition. Add the vanilla and stir to combine. Continue to mix on medium-high speed for an additional 2 to 3 minutes until the mixture is smooth and light in color.
• With the mixer on low speed, add 1/3 of the flour mixture. Stir for about 20 seconds and then add 1/2 of the buttermilk. Repeat the additions with another 1/3 of the flour mixture, the second half of the buttermilk and then the final 1/3 of the flour mixture. It’s important to alternate adding these ingredients so they mix evenly, which will help your cake to rise more evenly. NOTE: Only mix until the ingredients are incorporated. Over mixing your batter will cause it to be dense and/or sink in the oven.
• Divide the batter evenly between the two 6-inch cake pans. Bake the cake layers on the middle rack in your oven for 25 to 30 minutes. Watch this cake closely at the end. Over baking your cakes will cause them to taste dry. When you insert a toothpick in the center of this cake, it should come out with a few moist crumbs on it.
• Let the cakes cool in the pans for about 10 to 15 minutes, before inverting them onto cooling racks to cool completely. Once cooled completely, you can level the cakes (if needed) and then wrap them in plastic wrap and freeze them until you’re ready to stack and decorate the cake.

For the cookies

• Preheat the oven to 350 degrees F. Spray one 6-inch round cake pan with nonstick spray, line with parchment paper, and set aside. Line a small baking sheet with parchment paper, as well. Set aside.
• In a medium-size mixing bowl, whisk together the flour, baking powder, salt and spices. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until smooth and fluffy.
• Stir in the egg, egg yolk, and vanilla. Mix until smooth.
• Stir in the dry ingredients until no streaks of flour remain.
• Form a ball with the dough and wrap in plastic wrap. Refrigerate for 30 minutes.
• With 8 ounces of the dough, shape the cookie dough into a flat 6-inch circle to place inside the 6-inch cake pan.
• With the remaining cookie dough, roll it out to about 1/4” thickness on a floured surface. Using a 2-inch round cookie cutter, cut out cookies. You’ll get about 15 to 20 cookies.
• Place both the small baking sheet of cookies and the cake pan with cookie dough in it in the oven at the same time. Set two timers: one timer for 10 minutes for the small cookies, the second timer for 15 to 18 minutes for the cookie layer.
• Remove from oven and allow to cool completely before using in and on the cake.

For the Buttercream

• In the stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for a couple minutes on its own. The butter will get lighter in color and texture.
• With the mixer on low speed, gradually add the powdered sugar until combined. Add the vanilla and salt.
• With the mixer on medium speed, slowly add the cream. Once added, turn the mixer to medium-high speed and beat for about 3 minutes. The frosting should be silky smooth.

Assembly

• Place your first cake layer, top side up, on a cake board or cake plate. Cover the cake layer with about 1/2 to 2/3 cup buttercream and spread evenly, making sure to get eye level with the cake to ensure it’s even.
• Place the cookie layer on top fo the buttercream, followed by another 1/2 to 2/3 cup of buttercream.
• Place the final cake layer, top side down, on the buttercream. Apply a thin coat of frosting around the entire cake to lock in the crumbs. Freeze your cake for about 10 to 15 minutes to set the crumb coat and lock in your crumbs.
• After the crumb coat is set, use the remaining frosting to decorate your cake. Garnish with some of the remaining sugar cookies.

The post Chai Sugar Cookie Cake Inspired by the “Taylor Swift Cookies” first appeared on Cake by Courtney.

One of my dad’s favorite treats as a kid was his mom’s homemade chocolate chip cookies. I remember him telling me over and over again how they were the best cookies he’s ever had and no one could make them better than grandma. Over the years, any time we would visit my grandma Margaret, she always had a fresh batch of her cookies waiting for us. I loved opening the tupperware and having the scent of freshly baked chocolate chip cookies hit my nose. It’s a memory I’ll never forget and one I try to recreate often. These soft and chewy chocolate chip cookies are my version of Grandma Margaret’s classic cookies. 

The Best Soft and Chewy Chocolate Chip Cookies

I never did get my grandma’s recipe before she passed away (I’m pretty sure it was the Nestle Tollhouse recipe from the chocolate chip cookie bag), so over the years I’ve tried dozens and dozens of chocolate chip cookies – baking them myself and taste testing at different bakeries across the country – to find my favorite version of this classic cookie. I finally landed on this recipe. It’s simple, foolproof, and utterly scrumptious!

Tips for Making the Best Chocolate Chip Cookies

Let’s make sure these soft and chewy Chocolate Chip Cookies turn out perfect! Here’s a rundown of the tips for making these the best cookies:

• Follow the recipe. This may seem obvious, but just to cover all our basis, be sure to follow the recipe as it’s written to get the most accurate result.
• Use cold butter and eggs. Using cold butter and eggs will help ensure your cookies keep their shape. To mix the butter when it’s cold, I cut it up into cubes first.
• Don’t over-mix the dough. Once you add the dry ingredients, mix on low until no flour streaks remain.
• Use semi-sweet or dark chocolate. The chocolate can make or break a chocolate chip cookie, in my opinion. Stick with a semi-sweet or dark chocolate chip with these cookies. Using milk chocolate will make these cookies too sweet.

Ingredients You’ll Need for chocolate Chip Cookies

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Eggs
• Unsalted butter
• Vanilla
• Granulate sugar
• Brown sugar
• Semi-sweet or dark chocolate chips

How to Make Homemade Chocolate Chip Cookies

Note: The texture and look of these cookies may vary depending on the type of butter you use and if you don’t use cold butter and eggs.

Don’t forget to enjoy these chocolate chip cookies with a nice, cold glass of milk!

Enjoy!

Find me on Instagram @cakebycourtney for more recipes, tips, and fun!

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Soft and Chewy Chocolate Chip Cookies

Soft and chewy chocolate chip cookies.

Course Dessert

Cuisine Cookies

Keyword chocolate chip cookies, cookies, soft and chewy chocolate chip cookies

Servings 24 cookies

Ingredients

• 1 cup (226 g) unsalted butter, slightly cold
• 1 cup (200 g) granulated sugar
• 1 cup (220 g) brown sugar, packed
• 2 eggs, cold
• 1 teaspoon (4.2 g) vanilla
• 3 1/2 cups (420 g) all-purpose flour
• 1 teaspoon (4 g) baking soda
• 1 teaspoon (4 g) baking powder
• 1 teaspoon (6 g) salt
• 2 cups (300 g) semi-sweet or dark chocolate chips

Instructions

• Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment beat the butter, granulated sugar and brown sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.
• Add the eggs one at time and mix until well incorporated. Scrape down the sides of the bowl. Add the vanilla and mix for about 30 seconds.
• With the mixer on low speed, add the flour, baking soda, baking powder and salt. Mix until combined. 
• Stir in the chocolate chips.
• Scoop 2-inch balls of dough onto the cookie sheet. Bake for 10 to 12 minutes. The cookies are done when the edges are slightly golden brown. The top may look a little soft. That's ok! The cookies will continue to bake a little while they cool.

The post The Best Soft and Chewy Chocolate Chip Cookies first appeared on Cake by Courtney.

The Best Sugar Cookie Recipe

Nothing says Christmastime like sugar cookies! While ginger is probably my favorite flavor and smell of the season, sugar cookies are the treat I’ll always associate with Christmas because we made and decorated sugar cookies for neighbors every year growing up.

And let me clarify – mom made the cookies, us kids did the decorating!

I’ve carried on the tradition with my kids, using the best sugar cookie recipe out there. It’s the Rich family cookie recipe from my in-laws and it’s absolute perfection.

For this Peppermint Sugar Cookie, I’m simply adding peppermint extract and some crushed candy cane on top.

What is the texture of this sugar cookie?

This sugar cookie is soft and fluffy. If you want your sugar cookie to be a little crisper (like my mom), then you’ll want to roll the dough a little thinner than I recommend in the recipe.

Does this sugar cookie hold its shape?

It’s so fun to use different shape cut-outs with sugar cookies. These cookies will fluff up a tad and don’t hold sharp, crisp edges unless you roll the dough thinner than I recommend. I recommend using circle cookie cutters or other cookie cutters that don’t have too much detail to them.

How to Make Buttercream Frosting

For the buttercream, we’re using my classic vanilla buttercream recipe and adding a little peppermint extract. You will love how light and fluffy this peppermint frosting is.

To get this delicious homemade buttercream frosting, I have a detailed post: HOW TO MAKE THE BEST BUTTERCREAM to give you in depth instruction for making your buttercream unreal! Here’s an overview with a quick picture tutorial for making the best vanilla buttercream:

• Sift your powdered sugar
• Use slightly cold butter and mix on its own for 2 to 3 minutes
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

To decorate these peppermint sugar cookies, I simply grabbed a small star tip, a piping bag and crushed peppermint candies.

How many sugar cookies does this recipe make?

This recipe makes about 36 medium cookies (about 3-inch circle) or about 78 small cookies (1.5 inch circle). You can certainly split the recipe to make less!

Other Cookie Recipes You’ll Love

• Easy White Chocolate Peppermint Biscoff Cookies
• Best Ever Soft and Chewy Gingersnap Cookies
• Toasted Oatmeal Brown Butter Toffee Cookies
• Peanut Butter Banana Chocolate Chip Cookies

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Peppermint Sugar Cookies

Tender and soft peppermint sugar cookies paired with a peppermint buttercream.

Course Dessert

Cuisine Cookies

Keyword Peppermint, Peppermint Sugar Cookies, Sugar Cookies

Servings 2 dozen, depending on size of the cookie cutter

Ingredients

For the Cookies

• 1 1/2 cups (339 g) unsalted butter, slightyly cold
• 2 cups (400 g) granulated sugar
• 4 large eggs room temperature
• 1 teaspoon (4.2 g) vanilla extract
• 1 teaspoon (4.2 g) peppermint extract
• 5 cups (600 g) all-purpose flour
• 2 teaspoons (8 g) baking powder
• 1 teaspoon (6 g) salt

For the Buttercream

• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured then sifted
• 3 tablespoons (44.3 g) heavy whipping cream
• 1 teaspoon (4.2 g) peppermint extract
• Pinch of salt

Instructions

For the Cookies

• Preheat your oven to 400 degrees F. Line two baking sheets with parchment paper. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment cream the butter and sugar until light and fluffy, about 2 minutes.
• Add the eggs, vanilla and peppermint extract. Mix until incorporated.
• With the mixer on low speed, add the flour, baking powder and salt. Mix until just incorporated.
• Cover and refrigerate for at least one hour.
• Roll the dough out to about 1/4 inch thick. Use cookie cutters to cut shapes and place the cookie dough 1 inch apart on the baking sheet.
• Freeze the cut dough for 10 minutes and then bake for 6 to 7 minutes.
• Cool completely before frosting.

For the Buttercream

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 2 minutes, until light and fluffy.
• With the mixer on low speed, gradually add the powdered sugar, heavy cream, peppermint and salt. 
• Turn the mixer to medium-high speed and beat for an additional 3 to 5 minutes, until nearly white.
• Before frosting or piping, mix the frosting by hand with a wooden spoon or spatula to push out the air pockets.

The post Mini Peppermint Sugar Cookies with Peppermint Frosting first appeared on Cake by Courtney.

Biscoff Cookies

Friends! Oh my goodness, these cookies are about to change your life. These are the kind of cookies you will want to stand on your rooftop and shout to the world about. Haha, ok, maybe that’s a little exaggeration… or maybe not. I’ll let you decide.

These delicious cookies are inspired by my Biscoff Cake. It’s one of my most popular cakes thanks to the Biscoff cake layers, Biscoff filling, and white chocolate buttercream. The combination is killer.

For the cookies, I added the cookie butter to the cookie dough, along with white chocolate chips and Biscoff cookies, AND I also put two teaspoons of the cookie butter inside each cookie. You’ll want to eat these cookies slightly warm so you can get the full effect of the melted cookie butter with each bite.

Ingredients You Need for Biscoff Cookies

Stock up on Biscoff butter (cookie butter) for these cookies. You’ll need a lot. There’s over a cup of the cookie butter in the dough, plus you’ll need another cup for filling each cookie with two teaspoons of the cookie butter.

• All-purpose flour
• Baking soda
• Salt
• Unsalted butter
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla
• Biscoff butter (or other cookie butter brand of your choice)
• White chocolate chips
• Biscoff or speculoos cookies

How to Make the Best Biscoff Cookies

These cookies are super similar to my Irresistible Peanut Butter Cookies. The biggest difference is that we’re adding Biscoff butter to the center of the cookies.

After you’ve made the dough, you’ll then use a large cookie scoop, (mine was about 3.5 ounces) to scoop the cookie dough into 20 cookies. Break each cookie in half, imprint each cookie dough half with your thumb, and fill one side with 2 teaspoons of Biscoff butter. Put the two cookie dough halves together and shape into a ball.

And that’s it! The recipe for the best Biscoff cookies you’ll ever eat. If you want more tips and recipes on all things cake (& occasionally other desserts like cookies) follow me on Instagram @cakebycourtney!

Other Cookie Recipes You’ll Love

• The Perfect Churro Cookies
• Everything but the Kitchen Sink Cookies
• Soft and Chewy Chocolate Chip Cookies
• Chocolate Peanut Butter Butterfinger Cookies
• Guilt-Free Protein-Packed Chocolate Chip Cookies

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Biscoff Cookies

Soft and chewy Biscoff cookies filled with Biscoff cookie butter, Biscoff cookies, and white chocolate chips.

Course Dessert

Cuisine Cookies

Keyword biscoff, Biscoff cookies, cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 20 large cookies

Author Courtney Rich

Ingredients

• 1 cup (226 g) unsalted butter, slightly cold
• 1 1/2 cups (375 g) creamy Biscoff butter, or any cookie butter
• 1 1/4 cups (275 g) light brown sugar, packed
• 1 1/4 cups (225 g) granulated sugar
• 1 tablespoon (13 g) pure vanilla extract
• 2 large eggs
• 3 1/2 cups (420 g) all-purpose flour
• 2 teaspoons (8 g) baking soda
• 2 teaspoons (6 g) salt
• 1 1/2 cups white chocolate chips
• 12-14 Biscoff cookies, broken into chunks
• 3/4 cup (187.5 g) Biscoff butter, to fill the cookies

US Customary – Metric

Instructions

• Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, combine the butter, Biscoff butter, brown sugar, granulated sugar, and vanilla. Beat on medium speed until well blended, about one minute. 
• Add the eggs and beat until just combined.
• Add the flour, baking soda, and salt and mix on low speed until just combined. 
• Stir in the white chocolate chips and cookie chunks.
• Using a large cookie scoop, (mine made 3.5 ounce cookies), scoop the cookie dough into 20 cookies. Break each cookie in half, imprint each half with your thumb and fill one side with 2 teaspoons of Biscoff butter. Put the two cookie dough halves together and shape into a ball. Repeat for all the cookies.
• Bake for 11 to 12 minutes, or until slightly golden brown on top. Do not over bake. In fact, I like these underdone just a little. Let the cookies cool for about 10 minutes before eating.
• Makes about 20 large cookies.

The post The Best Biscoff Cookies You’ll Ever Eat first appeared on Cake by Courtney.

Edible cookie dough has become quite the craze, and I totally understand why! Sometimes it’s way more appetizing to eat the raw cookie dough than to eat the actual cookie. I first made this cookie dough a few years ago when my sister shared with me a similar recipe that I died over. I knew I had to make my own (& incorporate it into a cake, of course), so here is the best ever edible cookie dough recipe I know you’ll love!

This edible cookie dough recipe comes from my Sprinkle Cookie Dough Cake. This cake just screams “Happy Day!” to me, doesn’t it for you too? I love the bright pink color with the sprinkles and of course the cookie dough balls on top. And the fun just keeps on coming once you cut into the cake! It has the cookie dough in between each vanilla cake layer along with vanilla buttercream. So, so good. 

This would be such a fun option for a smash cake or birthday cake. You can of course switch up the buttercream color to fit the celebration. I always like to use Americolor food gels because the gels provide a much more condensed color (compared to food coloring). This means you don’t have to use as much to get the desired color you’re going for. This is a huge win because no one likes getting stained teeth from their dessert!

Anyway, let’s get back on track to the most exciting part of the cake–the best ever edible cookie dough recipe. My recipe calls for mini chocolate chips and sprinkles, but feel free to add in your choice of fillings (candy, butterscotch chips, white chocolate chips, etc.) with whatever you love most!

Best Ever Edible Cookie Dough Recipe

To make the edible cookie dough, you’ll need:

• 2 cups (240 g) all-purpose flour
• 1 teaspoon (5.6 g) salt
• 1 cup (226 g) unsalted butter, room temperature
• 1 cup (200 g) granulated sugar
• 1/2 cup (110 g) brown sugar, lightly packed
• 2 teaspoons (8.4 g) pure vanilla extract
• 1 cup (150 g) mini chocolate chips
• 1/2 cup (75 g) sprinkles 

First, combine the butter and sugars in a bowl of a stand mixer fitted with a paddle attachment for about 2 minutes–or until the mixture is light and fluffy. Next, add the vanilla extract and mix until combined.

Slowly add in the flour and salt and mix until the dry ingredients are incorporated. Lastly, stir in the mini chocolate chips and sprinkles.

IMPORTANT TIP: What makes the cookie dough edible is cooking the flour first to kill any bacteria. To do this, you’ll evenly spread the flour over a baking sheet and bake it for about 10 minutes at 300 degrees F. Keep an eye on it to ensure it doesn’t brown. Allow the flour to cool to room temperature before using it in the cookie dough.

Best Ever Edible Cookie Dough Recipe

OK, let me know if you think this is also the best ever edible cookie dough recipe! I know I usually talk about cake, but sometimes I like to talk about cookies too, and this time, cookie dough. All the sweet things deserve some love, right?! But I hope you love this edible chocolate chip cookie dough as much as I do! Come let me know over on Instagram. You can follow me @cakebycourtney–I can’t wait to chat!

The post Best Ever Edible Cookie Dough Recipe first appeared on Cake by Courtney.

I love finding decadent treats and learning how to recreate them into a cake. I feel like it is my calling in life! And cookies are no exception. Cookies are so delicious and the only way they would taste better is in cake form, right?! I’ve made quite a few cakes inspired by cookies, so I put together my 5 cookie-inspired cakes you have to try. I hope you enjoy!

Cookie-Inspired Cake #1: Magnolia Cookie Cake

My Magnolia Cookie Cake is inspired by my copycat Magnolia Cookie recipe that I (and I know so many of you) love! I’m guessing these cake layers will taste unlike any other you’ve ever had. They are hardy and chewy like a cookie, but it’s cake! I used my go-to peanut butter frosting for this cake to finish it off and it’s soo good! 

Cookie-Inspired Cake #2: Samoa Girl Scout Cookie Cake

Like many of you, my favorite Girl Scout Cookie is the Samoa. I had been wanting to make a cake inspired by this cookie for a while, so I was elated when I finally nailed it! My Samoa Girl Scout Cookie Cake is unique because you stack it in acetate paper and then refrigerate/freeze it to help it stay in place. When ready to eat, you remove the acetate paper and you have this beautiful naked cake look. And the taste is even more amazing! I know you’ll love this one.

Cookie-Inspired Cake #3: Oatmeal Chocolate Chip Cookie Cake

This Oatmeal Chocolate Chip Cookie Cake is not only inspired by the classic cookie, but by my son Westin too. Back when I first made this cake, he and I would watch the Kids Baking Championship every week on Food Network together. On one of the weeks, the challenge was to make a cookie cake. And then the wheels in my head started turning. I had a lot of fun inventing the recipe for this one (which you can read more about in the original post) and decorating it with Westin. This one definitely tastes like a moist and chewy oatmeal chocolate chip cookie!

Cookie-Inspired Cake #4: Cookies and Cream Cake

This Cookies and Cream Cake is truly one of the best cakes ever! First of all, I use my go-to chocolate cake recipe. I worked on that cake recipe for years and now I would dare say it is the perfect chocolate cake. And it pairs so well with the sweet vanilla buttercream that coats the cake. And there are elements of the Oreo cookie all throughout the cake! I recommend crushing up the Oreos in a blender or food processor to keep your buttercream super smooth when you spread it on your cake. I know you will love this one!

Cookie-Inspired Cake #5: Chocolate Chip Cookie Cake

I had a close friend tell me to recreate the cookie cupcake from the Sprinkles store in Las Vegas. She said it was the best thing she ever put in her mouth, so of course, I was up for the challenge! That’s where my Chocolate Chip Cookie Cake comes from. Take note that I use dark chocolate for a reason in this recipe! You lose the chocolate flavor a little bit when baking this one, so using the dark makes the chocolate stand out enough when finished. This cake is filled with a chocolate cookie crust, yellow chocolate chip cake layers, brown sugar frosting, and chocolate chip cookie crumbs. You will love every bite!

5 Cookie-Inspired Cakes You Have to Try

Alright, what do you think? I told you these are 5 cookie-inspired cakes you have to try! Which one will you be trying first? Come follow me on Instagram @cakebycourtney and let me know! You can also find all the tips and tricks you need for all things cake. Happy baking!

The post 5 Cookie-Inspired Cakes You Have to Try first appeared on Cake by Courtney.

Best Ever Cowboy Cookies

I love an easy, quick-to-whip-up dessert and cookies always fit the bill! I’m a sucker for chocolate chip cookies, but decided to level up my Soft and Chewy Chocolate Chip Cookies and turn them into Cowboy Cookies.

What Are Cowboy Cookies?

While the origins of a Cowboy Cookie are not entirely known (some say cowboys were eating something similar in the 1800s while out on the trail), they were made popular by former First Lady Laura Bush. Back in 1992, Family Circle magazine started a political bake-off during election year, where presidential candidates released family recipes during their campaign. To up the ante, Family Circle asked the wives of each candidate to submit recipes and then readers baked both and voted for their favorite. The results of the bake-off almost always predicted the winner of the election too!

In 2000, Laura Bush debuted her Cowboy Cookies, beating out Tipper Gore’s gingersnap cookie recipe. These oat-filled, pecan-filled, coconut-filled chocolate chip cookies have been a crowd favorite ever since.

How Do You Make Cowboy Cookies?

To create my Cowboy Cookie recipe, I started with my Soft and Chewy Chocolate Chip Cookie recipe. To account for the oats, pecans and coconut, I removed a cup of flour and added more leavening agents, as well as cinnamon. I love cinnamon in my cookies!

To make Cowboy Cookies, you’ll make a basic chocolate chip cookie recipe and dump in all the extras. I toasted my pecans and coconut to amp up the flavor, but it’s not necessary.

While these cookies bake and cool on the thinner side, the texture is perfection! Crispy around the edge and soft and chewy in the center.

Ingredients You Need to Make Cowboy Cookies

• Unsalted butter
• Granulated sugar
• Brown sugar
• Eggs
• Shredded coconut
• Pecans
• Chocolate chips
• Old fashioned rolled oats
• Baking powder
• Baking soda
• Salt
• Cinnamon

Can I Substitute the Pecans in Cowboy Cookies?

Yes, you can absolutely switch out the pecans for another nut of your choice. Walnuts would be the perfect replacement. If you have nut allergies and can’t do any nuts, I’d recommend replacing the nuts with Rice Krispie cereal or additional coconut and oats.

What Cookie Scoop Should I Use?

I like to use 2.25″ cookie scoop for my cookies. THIS brand is one of my favorites.

You can certainly use a smaller scoop. Just make sure to adjust your time by a few minutes – closer to 8 to 10 minutes.

Best Cookie Recipes

In the mood for more cookies? I’ve got you covered! Give these favorites a try:

• Peanut Butter Banana Chocolate Chip Cookies
• Irresistible Peanut Butter Cookies
• Copycat Levain Bakery Chocolate Peanut Butter Chip Cookies
• Copycat Magnolia Cookie
• Guilt-Free Protein-Packed Chocolate Chip Cookies

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Cowboy Cookies

Chocolate chip cookies with oats, toasted pecans, toasted coconut and a hint of cinnamon.

Course Dessert

Cuisine Cookies

Keyword chocolate chip cookies, cookies, cowboy cookies

Servings 24 cookies

Ingredients

• 2 1/2 cups (300) g all-purpose flour
• 2 teaspoons (5.2 g) ground cinnamon
• 1 1/2 teaspoons (6 g) baking powder
• 1 1/2 teaspoons (6 g) baking soda
• 1 teaspoon (6 g) salt
• 1 cup (226 g) unsalted butter slightly cold
• 1 cup (200 g) granulated sugar
• 1 cup (220 g) brown sugar packed
• 2 large or extra large eggs slightly cold
• 2 cups (300 g) semi-sweet or dark chocolate chips
• 2 cups old fashioned rolled oats
• 1 cup toasted coconut
• 1 cup toasted pecans

Instructions

• Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder and salt. Set aside.
• In a stand mixer fitted with the paddle attachment, beat the butter and sugars until smooth, about 2 minutes. Scrape down the sides of the bowl.
• Add the eggs one at time and mix until well incorporated. Scrape down the sides of the bowl and mix for an additional 30 seconds.
• With the mixer on low speed, add the flour mixture. Mix until combined. 
• Stir in the chocolate chips, oats, toasted coconut and toasted pecans.
• Using a 2.25-inch cookie scoop, scoop balls of dough onto the cookie sheet. Bake for 12 to 14 minutes. The cookies are done when the edges are slightly golden brown. The top may look a little soft. That's ok! The cookies will continue to bake a little while they cool.

The post Best Ever Cowboy Cookies first appeared on Cake by Courtney.