This red velvet cookies recipe takes all the best of a red velvet cake and turns it into a huge frosting filled cookie! The soft, sweet cream cheese frosting is a perfect compliment to the slightly crunchy exterior of the cookie and makes for a delicious surprise. A perfect bakery treat for Valentine’s Day!
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Giant triple chocolate cookies are just that – big, bakery-style chocolate cookies filled with chocolate chips and then dipped in chocolate ganache. Do you think these can not get any better? Oh, but they can! They are lightly sprinkled with flakes of sea salt.
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This easy funfetti cookies recipe is a cake cookie made with boxed cake mix and adds rainbow sprinkles to spruce it up even more. It’s super simple to make and tastes great! The recipe comes together quickly with just six ingredients.
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The Christmas cookie exchange is not complete without peanut butter blossoms! This classic recipe is a favorite of mine and all thanks go to its originator, Mrs. Freda F. Smith of Gibsonburg, Ohio. She entered the Pillsbury bake-off in 1949 and while she didn’t win the grand prize, I’d say she wins in all our hearts for this delicious creation. Her recipe was honored again at the 50th anniversary celebration.
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These chocolate chip cookie bars are shaped like a granola bar but of course since they are actually chocolate chip cookies, they are way more fun! You can cut them thick or thin but I find cutting them evenly into granola-sized bars, they come out perfect…especially for dunking in some milk, hot cocoa, or coffee!
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These giant snickerdoodles are super easy to make and taste like a bakery sugar cookie rolled in cinnamon sugar. YUM-O. Take the time to cream the butter until it’s light and fluffy and this snickerdoodle cookie recipe will not disappoint.
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This easy peanut butter cookie recipe uses just one mixing bowl and makes two dozen cookies. The key to making these cookies perfect is to chill the dough for 2-3 hours before cooking. Be patient! It’s worth the wait.
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What’s better than chewy chocolate chip cookies? Giant, chewy chocolate chip cookies! These cookies are really easy to make and pair well with a tall glass of ice cold milk. The secret to getting them so round is to use a giant cookie scoop.
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I just love cookies right out of the oven. These chocolate cookies topped with sugar are no exception. They aren’t technically a Christmas cookie but I think the sugar on top reminds me of snow. The icy, crunchy kind of snow that shines when light is reflected off it. Maybe I’ve lived in the desert too long. Maybe I’m making that up. But I don’t think so. These cookies are SO.GOOD. The secret to keeping them soft and chewy is to chill the dough for about an hour before baking. This helps hold their shape and texture.
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I love this time of year with all the delicious types of cookies. This cranberry white chocolate chip cookie recipe is really easy to make but be sure to take the time to soak the dried cranberries beforehand and then refrigerate the dough for at least 2 hours before baking. Trust me, this little bit of extra time is so worth it. The cranberries will stay moist and the cookies will be soft and chewy, not thin and flat. No one wants a flat, sad cookie!
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