25 Hershey Kisses cookie recipes for Christmas

1

Chocolate Pecan Sandies Secret Kiss Cookies

Photo Credit: www.callmepmc.com

Decadent chocolate pecan sandies cookies stuffed with chocolate kisses are a delicious treat during the holiday season or any time of year. 

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2

Hershey Kiss S'mores Cookies

Photo Credit: lmld.org

S’mores cookies are a unique twist on Hershey's Kiss cookies with a graham cracker cookie base, gooey marshmallow, and a chocolate Hershey's Kiss. Delicious, fun cookies that are sure to be a huge hit at your Christmas party. 

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3

Red Velvet Blossoms

Photo Credit: www.dessertnowdinnerlater.com

Red Velvet Blossom Cookies are festive treats made from a cake mix with sparkling red sugar crystals on the outside and melty chocolate Hershey’s Kisses in the middle. Easy, pretty, and delicious cookie recipe for special occasions. 

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4

Candy Cane Blossoms

Photo Credit: blogghetti.com

Candy Cane Blossoms are the most delicious soft cookies rolled in festive red and green sugar coating and topped with Hershey's Candy Cane Kisses in the center of each cookie. The perfect holiday cookie for your goodie trays! 

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5

Easy Chocolate Cherry Blossom Cookies

Photo Credit: xoxobella.com

Chocolate Cherry Blossom Cookies are cute pink cookies topped with delicious Hershey's Kisses. Pretty Christmas kiss cookies with festive flavors of chocolate and cherry. 

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6

Mocha Coffee Blossom Cookies

Mocha Coffee Blossom Cookies are decadent chocolate coffee cookies topped with Hershey's Hugs that taste like a mocha and look adorable on your holiday goodie platter.

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7

Hot Cocoa Cookies

Photo Credit: amandascookin.com

Hot Cocoa Cookies are delicious, chewy chocolate cookies topped with a melted marshmallow and a chocolate Hershey's Kiss. The perfect holiday treat to enjoy with a hot cup of cocoa! 

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8

Hershey Kiss Cookies

Photo Credit: www.spendwithpennies.com

Hershey Kiss Cookies are sure to be Santa's favorite this Christmas Eve! Made from soft sugar cookie dough mixed with cocoa powder for extra chocolatey goodness and a sweet Hershey's Kiss in the middle, these are the perfect Christmas cookie for a dessert tray or to gift to your loved ones!

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9

Chocolate Peppermint Blossom Cookies

Photo Credit: bakeitwithlove.com

Chocolate peppermint blossoms are soft and decadent dark chocolate cookies topped with a peppermint Hershey's Kiss. The combination of peppermint and chocolate makes them the perfect Christmas treat. 

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10

Gingerbread Blossoms with Hershey's Hugs

Photo Credit: theshortordercook.com

Gingerbread Blossoms with Hershey's Hugs are a fun twist on a classic Christmas cookie. Soft, chewy gingerbread spiced cookies topped with creamy white and milk chocolate striped Hershey's Hugs will make a great addition to your holiday cookie platters. 

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11

Secret Kiss Cookies Recipe

Photo Credit: www.ifyougiveablondeakitchen.com

Secret kiss cookies are buttery cookies packed with crushed walnuts and rolled in powdered sugar with a very delicious secret hidden inside: a Hershey's Kiss! Fun cookies to make and share at Christmas time or anytime you want to tell someone you love them.

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12

3-Ingredient Peanut Butter Blossoms (Quick & Easy!)

Photo Credit: www.savorthespoonful.com

These delicious Peanut Butter Blossoms are quick and easy to make with only 3 ingredients. The soft and chewy cookies have the most wonderful peanut butter flavor and sweet Hershey's Kisses in the center!

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13

Hershey Kiss Christmas Cookies

Photo Credit: temeculablogs.com

Hershey Kiss Christmas Cookies are soft sugar cookies jazzed up with peppermint extract, rolled in colored sugars or Christmas sprinkles with a peppermint Hershey's Kiss in the center. Easy recipe kids love, and perfect for your Christmas cookie exchange party.

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14

Secret Kiss Cookies

Photo Credit: themondaybox.com

Chocolate Secret Kiss Cookies are soft, cake-like morsels filled with a hidden candy kiss and topped with melted chocolate and fun festive sprinkles.

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15

Chocolate Blossom Cookies

Photo Credit: laneandgreyfare.com

Chocolate Blossom Cookies are a chocolate lover's dream. A rich and decadent twist on the classic Hershey Kiss thumbprint cookie, these next-level cookies are also gluten-free, nut-free, egg-free, and can easily be made dairy-free (vegan)!

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16

Peanut Butter Blossoms

Photo Credit: www.dinneratthezoo.com

Peanut Butter Blossoms are chewy sugar-coated peanut butter cookies topped with a chocolate kiss. A classic cookie that’s perfect for the holidays, family gatherings, or an after-school snack.

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17

Cookies & Cream Blossom Bars Recipe

Photo Credit: www.girlversusdough.com

Cookies & Cream Blossom Bars are dense and fudgy chocolate cookie bars topped with a snowfall of sparkling sugar and Hershey’s Kisses Cookies ‘N’ Creme candies. A delightful dessert that’s easy and perfect for cookie exchanges or holiday parties (or for going directly in your mouth).

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18

Gnome Cookie Peanut Butter Blossoms

Photo Credit: brokenovenbaking.com

Gnome Cookies are just like regular peanut butter kiss cookies turned into cute Christmas gnomes. These delicious Christmas cookies are easy to make, perfect for gift-giving, and will look adorable on your goodie platters.

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19

Salted Caramel Cookies

Photo Credit: www.chewoutloud.com

Salted Caramel Kiss Cookies are rich and decadent brown sugar cookies topped with Hershey's Caramel Kisses, flaky sea salt, and a drizzle of caramel. The ultimate salted caramel cookie recipe for your holiday parties. 

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20

Chocolate Hazelnut Fudgy Bonbons

Photo Credit: maesmenu.com

Chocolate Hazelnut Fudgy Bonbons are part cookie and part fudgy truffle with a creamy Hershey's Hug in the center. The perfect Christmas treat that tastes just like Nutella! 

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21

Macaroon Kiss Cookies

Photo Credit: thecookinchicks.com

Macaroon Kiss Cookies combine flaky sweetened coconut flakes and cream cheese for a chewy Hershey's Kiss cookie everyone will enjoy!

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22

Christmas Pretzel Hugs Recipe

Photo Credit: littlesunnykitchen.com

Christmas Pretzel Hugs are a sweet and salty treat that's festive and fun for the holidays. The perfect snack for tree trimming, goodie platters, and gift giving. 

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23

Peppermint Sugar Cookie Cups

Photo Credit: www.365daysofbakingandmore.com

Peppermint Sugar Cookie Cups are sugar cookies filled with a Hershey’s Candy Cane Kiss and covered in peppermint frosting for a fun, festive, and easy Christmas Cookie recipe!

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24

Easy Snickerdoodle Hershey Kiss Cookies

Photo Credit: noshingwiththenolands.com

Easy Snickerdoodle Hershey Kiss Cookies are a fun and easy dessert to make with kids during the holidays, Valentine’s Day, or any time. Delicious, peanut-free alternative to a classic cookie!

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25

Sugar Cookies with Hershey Kisses

Photo Credit: www.everydayfamilycooking.com

Sugar Cookies with Hershey's Kisses are soft and buttery chocolate-topped bites of bliss sure to impress any crowd.

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Hershey Kisses Cookies for Christmas: Mocha Coffee Blossoms

Mocha Coffee Blossom Cookies are made from sugar cookie mix, cocoa, and instant espresso, rolled in sugar, and finished with a Hershey's Hug. Decadent chocolate coffee cookies that taste like a mocha and look adorable on your holiday goodie platter.

Course Dessert, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

Servings 48

Calories 99kcal

Author Cara Lanz

Ingredients

• 17.5 ounce sugar cookie mix
• 1 stick butter, room temperature
• 4 ounces cream cheese, room temperature
• 1 large egg
• 2 teaspoons vanilla
• ½ cup flour
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons instant espresso powder
• ½ cup turbinado sugar or white granulated sugar for rolling
• 48 Hershey's Hugs or Hershey's Kisses

Instructions

• Preheat the oven to 350 degrees. Prepare baking sheets with parchment paper or silicone baking mats.
• In a large bowl, cream the butter and cream cheese with a mixer on medium-high speed. Add the egg and vanilla extract and mix until completely incorporated, scraping down the sides of the bowl as you go.
• In a separate bowl, whisk together the flour, cocoa powder, and espresso powder to remove any lumps. Add the sugar cookie mix and whisk to combine.
• Slowly add the dry ingredients to the wet ingredients and mix until just combined.
• Roll cookie dough into 1-inch balls, then roll them in sugar.
• Bake for 8-10 minutes or until the edges are firm and the tops are soft and puffy.
• Immediately -- and gently -- press a Hershey's Hug into the center of each cookie. Be careful not to press it all the way through the soft cookie.
• Cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool all the way. The Hershey's Hugs will get very soft and may take 1-2 hours to cool completely cool and harden. You can speed up the process in the refrigerator or freezer.

Storage

• Store cookies in an airtight container at room temperature for 3-4 days or in the fridge for up to one week.

Make Ahead

•  Store cookie dough in the refrigerator for up to 2 days.

  Freeze baked cookies for up to 3 months.

  Freeze unbaked cookie dough balls for up to 2 months. To bake from frozen, add a minute or so to the baking time.

Notes

If your first batch of cookies spreads, chill the dough for a couple of hours up to overnight to minimize spread. If it still spreads, knead an additional tablespoon or two of flour into the dough.

Use a cool sheet pan for each batch of cookies.

The Hershey's Hugs will soften when placed onto the hot cookies and will take 1-2 hours to firm up again. Speed up this process by placing the cookies in the refrigerator or freezer.

Nutrition

Calories: 99kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 67mg | Potassium: 37mg | Fiber: 0.1g | Sugar: 9g | Vitamin A: 65IU | Calcium: 20mg | Iron: 1mg

The post 25 Hershey Kisses Cookie Recipes for Christmas appeared first on Midwestern HomeLife.

Why You're Going to Love These

• Super soft peanut butter cookies with a chewy texture
• Easy one bowl cookie recipe that mixes together in minutes
• Delicious chocolate peanut butter cookies with Oreos and creamy peanut butter

Ingredients

How to Make Peanut Butter Oreo Cookies

In a large mixing bowl, cream the butter until light and fluffy.

Add the sugars, peanut butter, egg, and vanilla extract. Mix for 2 more minutes, scraping down the sides of the bowl as you go. 

Add the flour, baking soda, and salt. Mix on low until just combined. Do not over-mix.

Mix in the Oreos and peanut butter chips on low until combined. 

For enhanced flavor and soft texture, chill the cookie dough for 1-2 hours. 

Preheat the oven to 350 degrees. Prepare baking sheets with parchment paper or silicone baking mats. 

Place 2-tablespoon cookie dough balls onto the prepared cookie sheet. Gently press additional Oreo pieces and peanut butter chips on top of each cookie dough ball.  

With your hand or rubber spatula, gently flatten each ball to about ¾ inch thick and shape into a round puck. 

Bake cookies for 9-11 minutes or until the sides are set and the top is very light golden brown. The centers will seem underbaked. Do not overbake or the cookies will be dry. 

Cool for 5 minutes on the baking sheet, then transfer to a wire cooling rack. 

​Store Oreo peanut butter cookies in an airtight container at room temperature for about a week. 

Expert Tips

For light fluffy batter that easily blends together, use room-temperature butter and egg. Room-temperature butter should be cool to the touch, not soft and mushy. 

Chilling the dough for Oreo peanut butter cookies is technically optional because this dough doesn't spread. I recommend it because letting the dough rest enhances the flavor and creates a chewy, tender cookie. 

Be careful not to overbake peanut butter cookies. For soft and chewy centers, slightly underbake the cookies. 

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Peanut Butter Oreo Cookies

Peanut Butter Oreo Cookies are perfectly soft and chewy peanut butter cookies stuffed with Oreos, creamy peanut butter, and peanut butter chips. Easy one bowl cookie recipe and the perfect cookies for peanut butter and Oreo lovers! 

Course Dessert, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 23

Calories 196kcal

Author Cara Lanz

Ingredients

• ½ cup butter room temperature
• ½ cup brown sugar, packed
• ½ cup granulated sugar
• 1 egg room temperature
• ¾ cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1 ¼ cups flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 8 Oreo cookies, chopped or crushed + more for topping, optional
• ½ cup peanut butter chips + more for topping, optional

Instructions

• In a large mixing bowl, cream the butter at medium speed for about a minute, until light and fluffy. Add the sugars, peanut butter, egg, and vanilla. Mix for 2 more minutes.
• Add the flour, baking soda, and salt. Mix on low until just combined. Do not over-mix. Mix in the Oreos and peanut butter chips on low until combined.

  Chill the cookie dough for 1-2 hours.
• Preheat the oven to 350 degrees. Prepare baking sheets with parchment paper or silicone baking mats.
• Place 2-tablespoon cookie dough balls onto prepared baking sheet. Gently press additional Oreo pieces and peanut butter chips on top of each cookie dough ball.

  With your hand or spatula, gently flatten each ball to about ¾ inch thick and shape into a round puck. 
• Bake for 9-11 minutes or until the sides are set, the top is very light golden brown, and the centers are soft. Err on the side of underbaking, they will continue to cook after they're out of the oven. Do not overbake or the cookies will be dry.
• Let cool for 5 minutes on the baking sheet, then transfer to a wire baking rack.

Notes

For light fluffy batter that easily blends together, use room-temperature butter and egg. Remember, room-temperature butter should be cool to the touch, not soft. 

Chilling the dough is technically optional because this dough doesn't spread. I recommend it because letting the dough rest enhances the flavor and creates a chewy, tender cookie. 

Be careful not to overbake. For soft and chewy centers, slightly underbake the cookies. 

Nutrition

Calories: 196kcal | Carbohydrates: 22g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 148mg | Potassium: 103mg | Fiber: 1g | Sugar: 14g | Vitamin A: 134IU | Calcium: 12mg | Iron: 1mg

The post Soft & Chewy Peanut Butter Oreo Cookies appeared first on Midwestern HomeLife.

Browned Butter Peanut Butter Cookies are perfectly soft and chewy, loaded with nutty flavor from peanut butter and luscious browned butter, and topped with a sprinkle of sea salt. They're quite possibly the best peanut butter cookies ever. 

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Browned butter peanut butter cookies are the perfect cookies. They're deliciously chewy cookies and full of rich peanutty flavor with that soft, slightly sandy texture classic peanut butter cookies are known for. 

But what makes them extra special is the browned butter. 

Browned butter is butter that has been melted and cooked until the milk solids are golden and toasted. It has the most delicious nutty aroma and adds rich, deep flavor to your favorite recipes.

Try browned butter in baked goods like cookies, frosting, breads, pancakes, and cakes or savory dishes like vegetables, pasta sauces, casseroles, and mashed potatoes. 

Best part, it's super easy to make. Keep scrolling, and I'll walk you through it. 

Ingredients

Unsalted butter. The process of browning butter will cause some to evaporate. Start with 9 tablespoons of unsalted butter to yield 8 tablespoons of browned butter. You may also use salted butter and adjust the salt accordingly to taste. 

Brown sugar. I use dark brown sugar for the deep molasses flavor, but light brown sugar is also just fine.

Egg. Let the egg come to room temperature by setting it out on the counter for about 30 minutes or placing it in a cup of warm water for about 10 minutes. 

Creamy peanut butter. I used creamy Skippy peanut butter. 

Flaky sea salt. A sprinkle of flaky salt on top of the cookies adds crunch and a contrasting salty flavor.

You can also sprinkle coarse sea salt on top of the cookies when they come out of the oven. Flaky sea salt will not be absorbed during baking, but smaller sea salt crystals often are. 

​Step-by-Step Instructions

Step 1: Melt cubed butter in a light-colored small saucepan over medium heat. Stir continuously until foamy and bubbly. After 5-8 minutes, the foam will settle, and you'll notice brown specks and a nutty aroma. It's done! 

 

Step 2: Remove browned butter from heat, transfer to a heat-proof bowl to halt cooking. Measure in a liquid cup to make sure you have ½ cup, and cool to room temperature -- or speed up in the refrigerator.

Step 3: In a large bowl, beat ½ cup of browned butter and sugars with an electric mixer on medium speed. Mix in the egg, then the peanut butter and vanilla extract. Add the flour, baking soda, and salt and mix until just combined. Do not overmix.

Chill the dough in the refrigerator for 1-2 hours. 

Step 4:  With a cookie scoop or ice cream scoop, portion the dough into 2-tablespoon balls and place them on cookie sheets lined with parchment paper or silicone baking mats.

Use your hand or silicone spatula to gently press the cookie dough balls into ¾-inch thick pucks. Sprinkle flaky sea salt on top of each cookie. 

Step 5: Bake at 350 degrees for 9-11 minutes or until the edges are set and the tops are very light golden brown. Do not overbake or the cookies will be dry. 

Step 6: Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool the rest of the way. 

Enjoy with a tall glass of cold milk or warm cup of coffee.

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Browned Butter Peanut Butter Cookies

Browned Butter Peanut Butter Cookies are perfectly soft and chewy, loaded with nutty flavor from peanut butter and luscious browned butter, and topped with a sprinkle of sea salt. They're quite possibly the best peanut butter cookies ever. 

Course Dessert, Snack

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 18

Calories 195kcal

Author Cara Lanz

Ingredients

• 9 tablespoons unsalted butter, cut into cubes
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 egg room temperature
• ¾ cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1 ¼ cup flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• flaky sea salt, optional

Instructions

• Make browned butter. Cut the butter into cubes and place it in a medium, light-bottomed saucepan over medium heat.

  Cook and stir while it becomes foamy and bubbly. After 5-8 minutes, it will begin to toast and you'll see little brown flecks. Immediately pour the butter into a heat-proof bowl to stop the cooking process.

  Measure the browned butter to make sure you have ½ cup. Cool to room temperature.
• Beat ½ cup browned butter and both sugars on medium speed until combined. Mix in the egg for one minute. Add the peanut butter and vanilla and mix for one minute. Mix in the flour, baking soda, and salt until just combined. Do not over-mix.

  Chill the dough for 1-2 hours, up to overnight.
• Preheat the oven to 350 degrees. Prepare cookie sheets with parchment paper or silicone baking mats.

  Let the dough sit at room temperature for 5-10 minutes so it's easy to work with.
• Scoop 2-tablespoon dough balls and set them onto a baking sheet. Use your hand or a greased silicone spatula to gently press the cookie dough balls into ¾ inch round pucks.

  Sprinkle flaky sea salt on top.
• Bake for 9-11 minutes or until the edges are set and the tops are very light brown. The centers will still be very soft.

  Be careful not to overbake or the cookies will be dry.
• Cool cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool the rest of the way.

  Store cooled cookies at room temperature in an airtight container for up to one week.

Notes

​When making browned butter, some of the liquid will evaporate. Start with 9 tablespoons of butter so you can end up with 8 tablespoons of browned butter. 

Don't walk away from the stove when making browned butter -- it can go from toasted and lovely to burned and bitter in no time. 

For the richest flavor and softest texture, chill the dough for 1-2 hours. 

Nutrition

Calories: 195kcal | Carbohydrates: 21g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 115mg | Potassium: 84mg | Fiber: 1g | Sugar: 13g | Vitamin A: 188IU | Calcium: 15mg | Iron: 1mg

The post The *BEST* Browned Butter Peanut Butter Cookies appeared first on Midwestern HomeLife.

What is in Nutter Butter Cookie Bars? 

When I say these peanut butter bars are loaded with peanut butter, I am not kidding. Let me break down the layers for you: 

• ​Layer 1: Nutter Butter cookie crust
• Layer 2: Peanut butter chips and roasted peanuts
• Layer 3: Peanut butter and sweetened condensed milk
• Layer 4: Chopped Nutter Butter cookies and Reese's Pieces
• Layer 5: Melted peanut butter drizzle

Why You're Going to Love These

• Fast and easy peanut butter cookie bar recipe -- bakes in about 30 minutes
• Ultimate peanut butter dessert recipe for pb lovers! 
• So many layers of peanut butter goodness in one delicious dessert

Ingredients

2. Make the peanut butter filling. 

In a medium bowl, melt ¼ cup peanut butter in the microwave for about 30 seconds. Stir in the sweetened condensed milk. 

3. Assemble the bars.

Sprinkle the peanut butter chips and peanuts on top of the Nutter Butter base. 

Pour the peanut butter condensed milk mixture over the peanuts and peanut butter chips. 

Layer the chopped Nutter Butters and Reese's Pieces on top of the peanut butter filling.

Use a fork or rubber spatula to gently press the toppings into the condensed milk mixture. 

Sprinkle with flaky sea salt, if desired. 

5. Drizzle with peanut butter. 

Melt 2 tablespoons of peanut butter in a small bowl in the microwave for about 15 seconds. Use a spoon to drizzle the peanut butter on top of the bars.

Use a sharp knife to cut the bars into squares. 

Serve and enjoy! 

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Nutter Butter Bars

This Nutter Butter Bars recipe is for peanut butter lovers only, with a buttery Nutter Butter crust, gooey peanut butter condensed milk filling, layers of peanut butter chips, roasted peanuts, chopped Nutter Butters, and Reese's Pieces, and a peanut butter drizzle. 

Course Dessert, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 24

Calories 334kcal

Author Cara Lanz

Ingredients

Nutter Butter Crust

• 32 Nutter Butter cookies approx. 4 cups crumbs
• ½ cup melted butter
• 2 tablespoons brown sugar
• ¼ teaspoon salt

Peanut Butter Filling

• 1 can sweetened condensed milk 14 oz.
• ¼ cup creamy peanut butter

Toppings

• 1 cup peanut butter chips
• ½ cup roasted peanuts
• 12 Nutter Butter cookies
• ¾ cup Reeses Pieces candy
• flaky sea salt, optional
• 2 tablespoons creamy peanut butter

Instructions

• Preheat oven to 350. Line a 9 x 13 pan with parchment paper.
• Make the Nutter Butter crust. Crush 32 Nutter Butter cookies into 4 cups of fine crumbs with a food processor, blender, or ziptop bag and rolling pin.

  Stir the cookie crumbs, brown sugar, and salt together in a large bowl. Add the melted butter and stir well.

  Use a glass or flat-bottomed measuring cup to press the crumbs into the prepared pan.
• Make the filling. Melt the peanut butter in a medium microwave-safe bowl for about 30 seconds. Stir in the sweetened condensed milk until combined.
• Assemble the Nutter Butter bars. Sprinkle the peanut butter chips and peanuts on top of the crust. Pour the peanut butter condensed milk mixture on top. Add the chopped Nutter Butters and Reese's Pieces.

  Use a spatula or fork to gently press the toppings into the condensed milk mixture so everything adheres.

  If desired, sprinkle with flaky sea salt.
• Bake for 30 to 35 minutes or until the edges are golden brown. Place on a wire rack to cool. Chill in the refrigerator.
• To serve, melt 2 tablespoons of peanut butter in the microwave and drizzle on top of the bars.

Notes

Store Nutter Butter bars wrapped in plastic wrap or in an airtight container at room temperature for a couple of days or in the refrigerator for up to one week. 

To freeze, place bars in a freezer-safe container between layers of parchment paper or wax paper for up to 3 months. 

Nutrition

Calories: 334kcal | Carbohydrates: 38g | Protein: 8g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 229mg | Potassium: 184mg | Fiber: 1g | Sugar: 25g | Vitamin A: 162IU | Vitamin C: 0.4mg | Calcium: 58mg | Iron: 1mg

The post The BEST Nutter Butter Bars  appeared first on Midwestern HomeLife.

If I had to pick a favorite cookie, a giant monster cookie would be it. 

I mean, it's basically an oatmeal cookie, peanut butter cookie, M&M cookie, and chocolate chip cookie rolled into one. There's nothing not to love. 

And Paula Deen's recipe for chewy monster cookies is one I've been making for years.   

These monster M&M cookies have a perfectly soft and chewy texture, rich peanut butter flavor, and tons of stuff in them. They're the best cookies ever. 

Plus, they mix together in minutes in one bowl (yay! fewer dishes!), and the dough and the cookies both freeze well so you'll never run out of them! 

And if you're looking for a flourless monster cookie recipe: you are here. 

Why You're Going to Love This Recipe

• Easy to customize with your favorite add-ins
• Mixes together in minutes
• Loaded with tons of chocolate chips and M&Ms
• Super soft and chewy flourless monster cookie recipe

How Did the Monster Cookie Get Its Name?

According to a 1971 article in the Lansing State Journal, monster cookies were invented by Michigan State University photographer and father of six, Dick Wesley.

He tried to make a batch of peanut butter cookies but didn't have any flour, so he used oatmeal instead. The recipe eventually grew (what with the six kids ... and their friends ...) to include pretty much anything that was left over.

So much like Frankenstein, Wesley created a monster using little bits of this and that. Here's a copy of his original recipe. 

My Spin on Paula Deen Monster Cookies

I made just a few slight changes to Paula Deen's recipe. Here's what they are and why. 

More vanilla. The original recipe called for ½ teaspoon vanilla extract, but I added two teaspoons to enhance and balance all the other flavors going on in these cookies. 

Cinnamon. Oatmeal cookies love cinnamon (and so do I). I added ½ teaspoon, but you can add more or leave it out. 

More chocolate chips and more M&Ms. I followed the directions to add ½ cup of each into the cookies, but then I added almost another ½ cup of each onto the cookies, too. It makes the cookies look pretty (especially if you're using holiday M&Ms) and makes sure each cookie (and bite!) gets plenty of everything. 

No raisins. But more chocolate chips! The recipe calls for ¼ cup raisins as an optional ingredient. I like raisins in some things, like straight-up oatmeal raisin cookies or these baked apples. But not so much in chocolate chip cookies. So I skipped them and added ¼ cup more chocolate chips to the cookie dough. 

Chilled dough. Paula Deen never mentions chilling the dough. Unchilled, the dough spreads into a pretty thin cookie. When the dough is chilled for 30 minutes up to overnight, the cookies bake up much thicker -- the way we like them. 

Click here for the original Paula Deen recipe. 

Ingredients

Brown sugar. Brown sugar makes the cookies soft and chewy and adds rich molasses flavor. I used dark brown sugar, but you can also use light brown sugar. 

Creamy peanut butter. Paula Deen's recipe calls for one 12-ounce jar of peanut butter -- which I'm not even sure they make anymore. Peanut butter is measured by weight, not volume, so 12 ounces equals 1 ¼ cups. You can also use crunchy peanut butter for even more texture. 

Vanilla. I quadrupled the amount of vanilla called for in the original recipe -- from ½ teaspoon to 2 teaspoons. 

Cinnamon, optional. Ms. Deen's recipe doesn't have cinnamon in it, but I added ½ teaspoon because I think oatmeal cookies need cinnamon. You can leave it out if you wish. 

Quick-cooking oats. Quick oats are just old-fashioned oats rolled thin and cut into smaller pieces. They add a soft, fine texture in this monster cookies recipe. 

Chocolate chips. I used dark chocolate chips, but you can use semi-sweet, milk chocolate, or bittersweet chocolate chips. 

M&Ms. I used regular-sized M&Ms, but mini M&M candies would work, too! 

More Cookie Add-In Ideas

Honesty, you can stir almost anything into these cookies and they'd be delicious. Here are a few ideas to swap out for some of the M&Ms, chocolate chips, and raisins. I recommend keeping the total amount of add-ins to 1 ¼ cups. 

• White chocolate chips
• ​Peanut butter chips
• Chopped roasted or honey-roasted peanuts
• Dried cranberries
• Heath bits
• Chopped almonds, walnuts, pecans, pistachios, or macadamia nuts
• Chopped pretzels
• Chopped cookies like Oreos or Nutter Butters
• Orange zest
• Rainbow or chocolate sprinkles 
• Shredded coconut

How to Make Paula Deen's Monster Cookies

​In a very large mixing bowl, beat the eggs, white sugar, and brown sugar together with an electric mixer on medium speed for about 2 minutes. 

Mix in the peanut butter, soft butter, vanilla, salt, and cinnamon (optional) until well combined. 

With a sturdy spatula or wooden spoon, stir in the baking soda, oats, ½ cup M&Ms, ½ cup chocolate chips, and raisins (optional -- or just add more chocolate chips!). The dough will be very thick. 

Chill the dough in the refrigerator for 30 minutes. 

Preheat the oven to 350 degrees f. Line cookie sheets with parchment paper or silicone baking mats.

Scoop the cookie dough into 2-tablespoon balls and place 2 inches apart on the prepared cookie sheets.

You can use a cookie scoop, ice cream scoop, or measuring spoon. For thicker cookies, use your hands to shape the dough into tall balls. 

Place 2-3 more M&Ms and chocolate chips on top of each of the cookie dough balls. 

Bake for 9-11 minutes or until lightly browned. Take care not to overbake.

Chill the cookie dough between batches and bake each batch on a cooled cookie sheet to keep the dough from spreading.  

Let cool on the baking sheet for about 3 minutes. Transfer to a wire rack to cool the rest of the way. 

Storage & Freezing Instructions

Storage. Store baked cookies in large resealable plastic bags or an airtight container for about a week. 

Freezing. Freeze the baked cookies in a freezer bag for up to 3 months. You can also freeze unbaked cookie dough balls for up to 3 months. 

How to Bake Monster Cookies from Frozen

Place frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time. 

Expert Tips

Instead of raisins, add ¼ cup more chocolate chips or M&Ms. 

For thinner cookies, do not chill the dough before baking. 

For thicker cookies, chill the dough and use your hands to make "tall" cookie dough balls. 

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Paula Deen Monster Cookie Recipe

Paula Deen's Monster Cookies are an easy one-bowl cookie recipe, super soft and chewy, and jam-packed with oats, peanut butter, M&Ms, and chocolate chips. Great recipe to swap out with seasonal M&Ms for Christmas, Easter, and Halloween! 

Course Dessert, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 42

Calories 195kcal

Author Cara Lanz

Ingredients

• 3 eggs
• 1 cup sugar
• 1 ¼ cup brown sugar light or dark
• 1 ¼ cup creamy peanut butter
• ½ cup butter softened
• ½ teaspoon salt
• 2 teaspoons vanilla
• ½ teaspoon cinnamon optional
• 2 teaspoons baking soda
• 4 ½ cups quick-cooking oats not instant
• 1 cup M&Ms divided
• 1 cup chocolate chips divided
• ¼ cup raisins optional, or substitute with ¼ cup more chocolate chips

Instructions

• In a very large bowl, beat the eggs, white sugar, and brown sugar together on medium speed for about 2 minutes. 

  Mix in the peanut butter, butter, vanilla, salt, and cinnamon (optional) until well combined.

  With a sturdy spatula or wooden spoon, stir in the baking soda, oats, ½ cup M&Ms, ½ cup chocolate chips, and raisins (optional). The dough will be very thick.

  Chill the dough in the refrigerator for 30 minutes.
• Preheat the oven to 350. Prepare baking sheets with parchment paper or silicone baking mats.
• Scoop the cookie dough into 2-tablespoon balls and place 2 inches apart on the prepared baking sheet. You can use a cookie scoop, ice cream scoop, or measuring spoon. For thicker cookies, use your hands to shape the dough into tall balls.

  Place 2-3 more M&Ms and chocolate chips on top of each cookie dough ball.
• Bake for 9-11 minutes or until lightly browned. Do not overbake. Chill the cookie dough between batches.
• Let cool on the baking sheet for about 3 minutes. Transfer to a wire baking rack to cool the rest of the way.

Notes

Instead of raisins, you can add more chocolate chips or M&Ms. 

For thinner cookies, do not refrigerate the dough. 

For thicker cookies, chill the dough and use your hands to make "tall" cookie dough balls. 

Storage & Freezing Instructions

Storage. Store baked cookies in a ziptop bag or airtight container for about a week. 

Freezing. Freeze baked cookies in a freezer bag for up to 3 months. You can also freeze unbaked cookie dough balls for up to 3 months. 

How to Bake Monster Cookies from Frozen

Add a few more minutes to the baking time to bake from frozen. 

Nutrition

Calories: 195kcal | Carbohydrates: 26g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 140mg | Potassium: 108mg | Fiber: 1g | Sugar: 18g | Vitamin A: 96IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg

The post Paula Deen Monster Cookies appeared first on Midwestern HomeLife.

Have you tried Paula Deen's pumpkin bar recipe? We did and they're outrageously delicious! 

Soft, moist, and tender with warm pumpkin flavors and the most luscious cream cheese frosting ever. 

They're super easy to make and the perfect recipe for pumpkin season. 

Almost perfect, anyway. I just have two (tiny) things to mention ...   

First: It's really cake. The texture is light and tender and it rises as high as cake. If you make these expecting a firm pumpkin cookie bar-type dessert, just know you're gonna get cake instead. And a darned good one, at that!

Second: The only spice in her recipe is cinnamon. So I added pumpkin pie spice to the cake -- I mean bars -- and frosting to give it the full-on fall flavor I love in pumpkin desserts. 

Nitpicks aside, these are incredibly delicious pumpkin bars and a new fall favorite. 

Five stars. 10/10. Definitely recommend. 

Looking for more classic Paula Deen recipe ideas? Try these next! 

• Paula Deen Corn Casserole
• Paula Deen Sweet Potato Casserole
• Paula Deen's Southern Green Bean Casserole

Why You're Going to Love This Recipe

• Ultimate pumpkin dessert, perfect for fall baking or your Thanksgiving dessert table
• Rich pumpkin with tangy cream cheese = best combination ever!
• Easy fall recipe with simple ingredients

Ingredients

Canned pumpkin puree. Make sure you don't accidentally grab pumpkin pie filling by accident. The cans look pretty similar, but the pumpkin pie filling cans are larger. 

All-purpose flour. Spoon and level the flour in a measuring cup. If you scoop it right out of the bag, it compacts and you end up adding more, which can make the cake dry and dense. 

Baking powder. If it's been a while since you've used your baking powder, test to make sure it's fresh. Stir ½ teaspoon baking powder into a bowl with 3 tablespoons of warm water. If it fizzes, it's fresh. 

Baking soda. Test your baking soda for freshness by mixing ½ teaspoon baking soda with 3 tablespoons vinegar. If it bubbles, it's still good. 

Pumpkin pie spice. Paula Deen's pumpkin bar recipe doesn't call for pumpkin spice, so I added it. I put it in the frosting, too. If you don't have any, get my easy recipe to make your own pumpkin pie spice here. 

Cream cheese. Soften the cream cheese at room temperature so it will blend easily into the frosting. 

Butter. Use softened butter for easy mixing and smooth cream cheese frosting.

Powdered sugar. Sift or whisk the confectioner's sugar to remove any clumps. 

Toppings. For an extra bit of texture and flavor, I added chopped walnuts and a drizzle of caramel sauce.  Toasted coconut or a dusting of cinnamon would also be delicious. 

How to Make Paula Deen's Pumpkin Bars

1. Prep the oven and pan. 

Preheat the oven to 350. Spray a 9 x 13-inch baking pan with nonstick cooking spray. 

2. Make the pumpkin bar batter. 

In a large mixing bowl combine eggs, sugar, oil, and pumpkin with an electric mixer on medium speed until the pumpkin mixture is smooth and creamy. 

In a separate medium bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, salt, and baking soda. 

On low speed, mix the dry ingredients with the wet ingredients in 3 intervals, stopping to scrape down the sides of the bowl as needed.  Mix until completely combined. 

3. Bake. 

Pour the batter into the pan and bake for 30-35 minutes or until the top springs back when gently pressed and a toothpick inserted into the center comes out clean. 

Place the pan on a wire baking rack and cool completely. 

4. Make the frosting. 

Beat one package cream cheese and ½ cup butter until smooth and creamy. Add the powdered sugar and pumpkin pie spice and mix on low speed until combined. Mix in the vanilla. 

Frost the cooled pumpkin bars with the cream cheese frosting. 

5. Serve and enjoy!

Paula Deen's pumpkin bars are perfect just the way they are.

For a little extra texture and flavor, sprinkle the top of the bars with chopped walnuts, a dusting of cinnamon, or a drizzle of caramel sauce.

To make pumpkin bars exactly the way Paula Deen does, click this link for her recipe. 

Storage 

Store leftover pumpkin bars in an airtight container in the refrigerator for up to 5 days. 

Make Ahead 

Bake the bars, cool completely, and cover tightly. Store in the refrigerator for 1-2 days or freeze for up to 3 months. Thaw at room temperature. 

Make the frosting and serve. 

Freeze frosted bars tightly wrapped for up to 3 months. Thaw in the refrigerator. 

Success Tips

• Softened cream cheese and butter helps make the frosting smooth and creamy.  
• Sifting or whisking the flour breaks up lumps and aerates the flour so it mixes easily with the wet ingredients
• Cool the bars completely before frosting. 
• The cream cheese frosting is soft and perfectly gloopy. For firmer frosting, add more confectioners' sugar until it reaches your desired consistency. 

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Paula Deen Pumpkin Bars

Paula Deen's Pumpkin Bars are so soft and moist with sweet pumpkin, warm fall spices, and the most perfectly fluffy cream cheese frosting. Perfect for fall and holiday baking! 

Course Dessert

Cuisine American

Prep Time 10 days days

Cook Time 30 minutes minutes

Total Time 10 days days 30 minutes minutes

Servings 15

Calories 489kcal

Author Cara Lanz

Ingredients

Pumpkin Bars

• 4 eggs
• 1 ⅔ cup sugar
• 1 cup canola oil
• 15 ounces canned pumpkin
• 2 cups flour
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• 1 teaspoon salt
• 1 teaspoon baking soda

Cream Cheese Frosting

• 8 ounces cream cheese, softened
• ½ cup butter, softened
• 2 cups powdered sugar, sifted
• ¼ teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract

Toppings, optional

• ¼ cup chopped walnuts
• caramel sauce

Instructions

• Preheat the oven to 350. Spray a 9x13 pan with nonstick cooking spray.
• In a large bowl, mix eggs, sugar, oil, and pumpkin with an electric mixer on medium speed until smooth and creamy.
• In a separate bowl, sift or whisk together the flour, baking powder, cinnamon, pumpkin pie spice, salt, and baking soda.
• Add the dry ingredients to the wet ingredients in 3 intervals, mixing on low and scraping down the sides, until smooth and completely combined.
• Pour the batter into the pan and bake for 30-35 minutes or until the top springs back when gently pressed and a toothpick inserted into the center comes out clean.

  Place on a wire baking rack and cool completely.

Cream Cheese Frosting

• Beat the softened cream cheese and butter until smooth and creamy. Add the powdered sugar and pumpkin pie spice and mix on low speed until combined. Mix in the vanilla.

  Spread cream cheese frosting onto the cooled pumpkin bars.
• Sprinkle the top of the bars with chopped walnuts and serve with a drizzle of caramel sauce, optional.

Notes

Sifting or whisking the flour breaks up lumps and aerates the flour so it mixes easily with the wet ingredients

Cool the bars completely before frosting. 

The cream cheese frosting is soft and perfectly gloopy. If you prefer firmer frosting, add more confectioners' sugar until it reaches your desired consistency. 

Nutrition

Calories: 489kcal | Carbohydrates: 55g | Protein: 5g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 400mg | Potassium: 126mg | Fiber: 2g | Sugar: 40g | Vitamin A: 4869IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg

The post Paula Deen Pumpkin Bars with Cream Cheese Frosting appeared first on Midwestern HomeLife.

Hungry for chocolate chip cookies? Try these recipes for Small Batch Chocolate Chip Cookies or Pecan Chocolate Chip Cookies!

Raise your hand if you've ever made a batch of chocolate chip cookie dough but never actually baked any cookies. 

Eating the dough is kind of the best part of making chocolate chip cookies -- besides diving into a warm cookie fresh from the oven, that is. But eating raw cookie dough with raw eggs and raw flour carries risks. 

These no bake cookie dough bites are just as yummy as regular chocolate chip cookie dough, but they're made with heat-treated flour and no eggs. 

They're fun to eat straight from the fridge or freezer with a glass of milk -- or broken into little pieces and stirred into vanilla ice cream! 

If you love no-bake cookies, try Edible Sugar Cookie Dough and No Bake Oatmeal Cookies Without Cocoa next!

Why You're Going to Love This Recipe

• Just as delicious as regular cookie dough, but no raw eggs or raw flour
• Easy edible cookie dough recipe with simple ingredients
• Fast no bake recipe you can make in minutes
• Freezer-friendly!

Ingredients

See recipe card at the bottom of the post for the full list of ingredients. 

All purpose flour. Heat treat the flour in the microwave or oven and let it cool completely before adding it to the cookie dough. 

Butter. Use room temperature butter that's still slightly firm, not soft and squishy. 

Brown sugar. I love the rich molasses flavor from dark brown sugar, but you can also use light brown sugar. 

Milk. A little bit of milk helps pull the dough together -- just a few teaspoons. 

Mini chocolate chips. Mini chocolate chips are perfect because they distribute evenly throughout little cookie dough bites.

Flaky sea salt. A little sea salt is optional, but highly recommended!

Flavor Variations

Chocolate chips. Use regular chocolate chips like dark chocolate, semisweet, or milk chocolate chips. 

Candies. Add chopped Reese's peanut butter cups or mini M&Ms. 

Nuts. Chopped walnuts, pecans, or almonds are classic in chocolate chip cookies. 

Coconut. Add regular or toasted coconut for flavor and texture. 

Sprinkles. Mix them into the dough and sprinkle some on top!

Cookies. Stir in crushed Oreos, Nilla Wafers, or Nutter Butters

Dried fruit. Raisins, dried cranberries, blueberries, or cherries would be delish!

Dipped in chocolate coating. Make chocolate chip cookie dough truffles! Chill the cookie dough balls until very firm and dip them in melted chocolate (thinned with a little oil or coconut oil). Chill until set. 

How to Make No Bake Chocolate Chip Cookie Dough Bites

1. Heat treat the flour. 

Heat in the microwave for 60-90 seconds or bake in the oven at 350 for 5-10 minutes until it reaches 165. Cool completely. 

2. Make the edible cookie dough. 

In a large bowl, cream butter and sugars together with a mixer on high speed for about 2 minutes until light and fluffy. Mix in the vanilla. 

Sift in the flour and salt. Mix until completely combined. Add milk, one teaspoon at a time, as needed until the dough comes together into a ball. 

Add the chocolate chips and mix on low or stir. 

3. Scoop and chill -- or dig right in!

Scoop the dough into 1-inch balls with a small cookie scoop or mini ice cream scoop.

Place the cookie dough bites on a plate or baking sheet lined with parchment paper or wax paper. Sprinkle the tops with sea salt. Chill until firm.  

Or dig right into the bowl with a spoon!

Disclaimer: The FDA warns that eating uncooked flour can cause illness and that heat treating flour at home may not effectively kill all bacteria. Please eat cookie dough at your own risk.

How to Heat Treat Flour

Raw flour can contain harmful bacteria, like E. coli and Salmonella. Heating the flour in the oven or microwave can help kill these bacteria. 

Microwave. Place the flour in a microwave-safe bowl. Heat on high for 60-90 seconds in 30-second intervals, stirring in between. 

Oven. Spread onto a rimmed baking sheet and bake at 350 for 7-10 minutes, stirring every few minutes. 

• Stir frequently to keep hot spots from developing and burning the flour. 
• Heat until the temperature of the flour reaches 165 degrees f. Use an instant-read thermometer to check it in several places. 
• Let the flour cool completely. 
• The flour will clump slightly so be sure to sift before using

Heat-treating flour at home might not completely get rid of all the bacteria since it's hard to evenly distribute heat. You can also use commercially heat-treated or pasteurized flour in your raw flour-based goodies.

Storing Cookie Dough Balls

Store cookie dough in an airtight container in the refrigerator for up to 5 days. 

Freeze in a freezer-safe container or freezer bag for up to one month.

Success Tips

• Let the heat treated flour cool completely before adding it to the cookie dough. 
• Sift the heat treated flour before using. 
• For the creamiest cookie dough bites, mix the butter and sugars until light and fluffy. 

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No Bake Chocolate Chip Cookie Dough Balls

Edible no-bake Chocolate Chip Cookie Dough Balls are the perfect sweet treat to satisfy your cookie dough cravings. They taste just like regular cookie dough and are super easy to make! 

Course Dessert, Snack

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 26

Calories 98kcal

Author Cara Lanz

Ingredients

• 1 cup flour heat treated
• ½ cup butter room temperature
• ⅔ cup brown sugar
• ⅓ cup white sugar
• 1 teaspoon vanilla
• ¼ teaspoon salt
• 2-3 teaspoons milk as needed
• ½ cup mini chocolate chips
• flaky sea salt, optional

Instructions

• Heat treat flour. Place in microwave-safe bowl and microwave on high in 30-second increments for 60-90 seconds. Or spread on rimmed baking sheet and bake at 350 for 5-10 minutes.

  Stir occasionally. Heat to internal temperature of 165. Cool completely.
• Cream butter and sugars together with a mixer on high speed for about 2 minutes until light and fluffy. Mix in the vanilla.

  Sift in the flour and salt. Mix until completely combined. Add milk, one teaspoon at a time, as needed, until the dough comes together into a ball.

  Add the chocolate chips and mix on low or stir.
• Scoop the dough into 1-inch balls and place them on a parchment lined plate or baking sheet. Sprinkle the tops with sea salt. Chill until firm.

Notes

Storage & Freezing

Store cookie dough in an airtight container in the refrigerator for up to 5 days. 

Freeze in a freezer-safe container or freezer bag for up to one month.

Nutrition

Calories: 98kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 55mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 117IU | Vitamin C: 0.02mg | Calcium: 11mg | Iron: 0.3mg

The post Edible Chocolate Chip Cookie Dough Balls (No Bake) appeared first on Midwestern HomeLife.

When making sugar cookies, it's impossible not to eat little bites of cookie dough along the way. Even though we all know the CDC recommends against eating raw cookie dough. 

There's just something about buttery sweet sugar cookie dough that's too hard to resist. 

So why not make a batch of eggless cookie dough just to enjoy? 

This no bake recipe for delicious edible sugar cookie dough has heat-treated flour and no raw eggs and tastes just like regular cookie dough. 

It's a fun sweet treat you can eat straight from the bowl, roll into cookie dough balls, or put on ice cream sundaes. 

Best part? It's the perfect portion for one so you don't have to share it (or even tell anyone you made it!). 

Try these easy desserts next: Edible Chocolate Chip Cookie Dough Balls, Cream Cheese Chocolate Chip Dip, Oreo Ice Cream, Toll House Chocolate Chip Cookie Bars  

Why You're Going to Love This Recipe

• Delicious quick treat to satisfy a sudden sweet tooth 
• Easy edible cookie dough recipe with simple ingredients
• Perfect portion for one (or two, if you feel like sharing)
• Fun treat that tastes just like real cookie dough! 

Ingredients

See the recipe card at the bottom of the post for the full list of ingredients. 

All purpose flour. If desired, heat treat the flour in the oven or microwave to help eliminate harmful bacteria. 

Softened butter. I use unsalted butter, but you can use salted butter and adjust the salt to taste. To soften butter, let it sit at room temperature for about 30 minutes. It should be neither mushy nor hard. 

Milk. Just a teaspoon or two of milk or almond milk helps pull the dough together. 

Add ins, optional. Feel free to add your favorite mix-ins like rainbow sprinkles, colored sugars, mini chocolate chips, white chocolate chips, or nuts. 

Variations

Almond extract. Start small, a little goes a long way. 

Different flavors of baking chips. Peanut butter, cinnamon, butterscotch, caramel, Andes, or rainbow

Candies. Heath bits, M&Ms, mini peanut butter cups

How to Make Edible Sugar Cookie Dough for One

In a medium mixing bowl, cream the butter and sugar together with a mixer at medium speed until light and fluffy. Mix in the vanilla. 

Sift in the flour, add the salt, and mix. Add 1-2 teaspoons of milk as needed until the dough comes together into a ball. 

Optional, add sprinkles, colored sugars, mini chocolate chips, or nuts, and stir or mix on low speed until combined. 

Dig in with a spoon right away or chill to slightly firm the dough. If desired, scoop the dough into balls. 

Disclaimer: The FDA warns that eating uncooked flour can cause illness and that heat treating flour at home may not effectively kill all bacteria. Please eat cookie dough at your own risk.

Storage & Freezing

Store edible sugar cookie dough in an airtight container in the refrigerator for up to 5 days. 

To freeze, portion the dough into desired quantities, wrap in plastic wrap, and place in a freezer-safe container or freezer bag. Freeze for up to one month. Thaw in the refrigerator. 

How to Heat Treat Flour

Raw flour has the potential to harbor harmful bacteria, such as E. coli and Salmonella. Heat treatment, such as baking or microwaving, can help kill these bacteria. However, it's important to note that heat treating flour at home may not guarantee complete bacterial elimination, because it can be challenging to achieve uniform heat distribution. Commercially heat-treated or pasteurized flour is available and can provide a safer option for consuming raw flour-based products. 

There are two easy ways to heat treat or toast your flour at home. 

Microwave. Place the flour in a microwave-safe bowl. Heat on high in 30-second intervals, stirring in between. 

Oven. Spread onto a rimmed baking sheet and bake at 350 for 7-10 minutes, stirring every few minutes. 

It's important to stir frequently to keep hot spots from developing and burning the flour.  

Heat until the temperature of the flour reaches 165 degrees f. Use an instant read thermometer to check it in several places. 

Let the flour cool completely. The flour will clump slightly so be sure to sift before using.

Success Tips

Sift heat-treated flour into the dough to eliminate clumps.

Cream the butter and sugar until light and fluffy for the smoothest, creamiest texture. 

Add a little bit of milk to the dough until the mixture comes together into a ball. 

FAQs

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Edible Sugar Cookie Dough Recipe for One

Edible Sugar Cookie Dough recipe for one is the ultimate guilty pleasure. Buttery, sweet, and soft -- it's everything there is to love about sugar cookie dough. Perfect size to enjoy all to yourself, or share if you really want to. 

Course Dessert, Snack

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1

Calories 668kcal

Author Cara Lanz

Ingredients

• ⅓ cup flour heat treated
• 2 ½ tablespoons softened butter
• ⅓ cup white sugar
• ½ teaspoon vanilla
• ⅛ teaspoon salt
• 1-2 teaspoons milk or almond milk
• sprinkles, colored sugar, mini chocolate chips optional

Instructions

• Cream the butter and sugar together with a mixer on high speed until light and fluffy, 2-3 minutes. Mix in the vanilla.

  Mix in the flour and salt. Add 1-2 teaspoons of milk as needed until the dough comes together into a ball.

  Optional, add sprinkles, colored sugars, and/or mini chocolate chips. Stir or mix on low.
• If desired, scoop into balls and chill until firm.

  Let chilled dough warm slightly at room temperature before enjoying.

Notes

Disclaimer: The FDA warns that eating uncooked flour can cause illness and that heat treating flour at home may not effectively kill all bacteria. Please eat cookie dough at your own risk.

How to Heat Treat Flour

Microwave. Microwave on high in 30-second increments, stirring in between.

Oven. Spread onto a rimmed baking sheet and bake at 350 for 7-10 minutes, stirring every few minutes.

Heat until it reaches 165 degrees. Let cool completely. Place it in the refrigerator to speed up the cooling process. Sift before using.

Storage & Freezing

Store cookie dough in an airtight container in the refrigerator for up to 5 days. 

Freeze in a freezer-safe container or freezer bag for up to one month.

Nutrition

Calories: 668kcal | Carbohydrates: 99g | Protein: 5g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 519mg | Potassium: 65mg | Fiber: 1g | Sugar: 67g | Vitamin A: 883IU | Calcium: 22mg | Iron: 2mg

The post Edible Sugar Cookie Dough Recipe for One appeared first on Midwestern HomeLife.

Craving warm homemade chocolate chip cookies, but don't want dozens and dozens of them lying around the house tempting you?

This small batch chocolate chip cookie recipe is precisely what you need. 

This easy recipe yields one dozen classic chocolate chip cookies with a soft and chewy center, tons of chocolate chips that melt into gooey chocolatey pools, and slightly crisp edges. 

AND they come together easily in one bowl with no chilling time. 

This soft-baked chewy chocolate chip cookie is my family's favorite cookie. Actually, I think the exact words were something like, "Best chocolate chip cookies ever." 

Try These Chocolate Chip Cookie Recipes Next

• Chocolate Chip Pecan Cookies
• Toll House Cookie Bars
• Chocolate Chip Cookies without Butter
• Chocolate Chip Cookies without Brown Sugar

Why You're Going to Love These

Perfect chocolate chip cookies recipe for small households

Soft and chewy cookies loaded with chocolate chips

Delicious small-batch chocolate chip cookies for last-minute cravings

Ingredients

Please see the recipe card at the bottom of the post for the full list of ingredients and exact ingredient amounts. 

Room temperature unsalted butter. Let the butter sit on the counter for 30-60 minutes to get to room temperature. It should feel cool to the touch and slightly firm, not soft and squishy. 

All purpose flour. Use the level method to measure the flour: spoon it into the measuring cup and level it off with a knife. Scooping the flour right out of the bag can cause it to compact, so you might end up adding too much flour. 

Room temperature egg. Let the egg sit on the counter for about 30 minutes to get to room temperature. Or place it in a bowl of warm water for 10 minutes. 

White sugar. White granulated sugar allows the cookies to spread just enough and gives them a slightly crispy texture. 

Brown sugar. The molasses content in dark brown sugar adds rich flavor, but light brown sugar will also work well. 

Chocolate chips. Dark chocolate chips are my go-to for chocolate chip cookies. You can also use semi-sweet chocolate, milk chocolate, or white chocolate chips -- or even peanut butter chips or butterscotch chips. 

How to Make One Dozen Chocolate Chip Cookies

Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats. 

In a medium mixing bowl, cream the butter and sugars together with a mixer on medium-high speed for 1-2 minutes. Mix in the egg, then the vanilla. 

Add the dry ingredients and mix just until the flour is no longer visible in the cookie dough. 

Mix in the chocolate chips on low speed or stir them in with a sturdy wooden spoon. 

If you desire thicker cookies, chill the dough for 30 minutes, up to overnight. Otherwise, carry on ... 

Scoop the dough into 2-tablespoon portions with a medium cookie scoop or ice cream scoop and place them 2 inches apart on the cookie sheet. Add the rest of the chocolate chips to the tops of the cookies. 

Bake for 9-12 minutes or until the edges just start to turn golden brown. The centers should look slightly undercooked. Be careful not to overbake the cookies or they will become dry and hard once they cool. 

Let the warm cookies cool on the pan for 3-5 minutes. Transfer to a cooling rack to cool the rest of the way -- or enjoy them warm with a glass of cold milk. 

Storage & Freezing

Before storing or freezing baked cookies, cool them completely. 

Store cookies in an airtight container at room temperature for about a week.

Freeze cookies between layers of wax paper in an airtight container or freezer bag for up to 3 months.

Success Tips

Use room temperature butter, not soft and squishy butter. 

Ensure you don't add too much flour by spooning it into the measuring cup and leveling it off with a knife. 

Bake until the edges just start to turn golden brown and the centers still look a little undercooked. 

Save some chocolate chips for the tops of the cookie dough balls. They melt into gooey chocolatey pools :). 

FAQs

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Recipe for One Dozen Chocolate Chip Cookies

This small batch recipe for one dozen Chocolate Chip Cookies will satisfy any sudden cookie craving. They're chewy, soft, and gooey, and loaded with a ridiculous amount of chocolate chips. Fast and easy one-bowl recipe with no chill time required.

Course Dessert, Snack

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 12

Calories 271kcal

Author Cara Lanz

Ingredients

• ⅓ cup butter room temperature
• ¼ cup white sugar
• ⅓ cup brown sugar
• 1 egg room temperature
• 1 teaspoon vanilla
• 1 cup + 2 tablespoons flour
• ½ teaspoon salt
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• 1 ⅓ cups chocolate chips, divided

Instructions

• Preheat the oven to 350. Prepare baking sheets with parchment paper or silicone baking mats.
• Cream the butter and sugars together at medium-high speed for about 2 minutes until light and fluffy. Add the egg and mix until combined. Mix in the vanilla.
• Add the flour, salt, baking soda, and baking powder. Mix just until the flour is no longer visible in the dough.
• Mix in 1 cup chocolate chips on low speed or stir them in with a wooden spoon.

  If you desire thicker cookies, chill the dough for 30 minutes, up to overnight. Otherwise, carry on ...
• Scoop the dough into 2-tablespoon portions and place them 2 inches apart on the cookie sheet. Add the rest of the chocolate chip cookies to the tops of the cookies.

  Bake for 9-12 minutes or until the edges just start to turn golden brown. Let the cookies cool on the pan for 3-5 minutes then transfer to a cooling rack to cool the rest of the way.

Notes

Use room temperature butter, not soft and squishy butter. 

Ensure you don't add too much flour by spooning it into the measuring cup and leveling it off with a knife. 

Bake until the edges just start to turn golden brown and the centers still look a little undercooked. 

Use a dark pan to keep the cookies from spreading too much. 

Nutrition

Calories: 271kcal | Carbohydrates: 40g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 177mg | Potassium: 96mg | Fiber: 1g | Sugar: 22g | Vitamin A: 177IU | Calcium: 31mg | Iron: 1mg

The post One Dozen Soft & Chewy Chocolate Chip Cookies appeared first on Midwestern HomeLife.

Pecan chocolate chip cookies are everything a chocolate chip cookie should be -- soft with an ooey-gooey middle and slightly crisp edges -- and so much more.  

These soft, chewy cookies are loaded with an obscene amount of crunchy pecans and chocolate chips for ultimate chocolatey, nutty, salty flavor, and crunchy texture. 

In fact, these are the best cookies we've ever had -- and our new favorite cookie recipe. 

The best part, it's an easy one bowl recipe (fewer dishes and less fiddling around) with no chilling required -- but I do recommend a little chilling. More on that later. 

Keep reading for all my tips and tricks to bake the ultimate chocolate chip cookie like:

• How soft the butter should be 
• Which pan will keep your chocolate chip pecan cookies from spreading
• My trick for adding dry ingredients without dirtying another bowl
• The bare minimum chilling time I recommend (it's not very long!)

Why You'll Love This Recipe

• Fast and easy one bowl recipe for pecan chocolate chip cookies
• Soft, gooey cookies with tons of melty chocolate and perfectly crispy edges
• No chilling required 

More Chocolate Chip Recipes

• ​Toll House Cookie Bars
• Cream Cheese Chocolate Chip Dip
• Chocolate Cinnamon Cruffins
• Chocolate Chip Pecan Banana Bread

Ingredients

See the recipe card at the bottom of the post for the full list of ingredients. 

Room temperature unsalted butter. Leave butter out at room temperature for about 30 minutes or so. It should be firm enough that when you press your finger into it, it just leaves an indent. I should not be soft and squishy. 

Brown sugar. I prefer dark brown sugar for the richer flavor. Light brown sugar will also work well. 

Large eggs. An additional egg yolk is added to the batter for extra richness. 

All purpose flour. Spoon the flour into a measuring cup and level it off with a knife. If you scoop it right out of the bag or canister, it compacts in the measuring cup and you'll end up adding too much flour. 

Pecans. I highly recommend toasting the pecans. You can toast pecans in the oven or on the stovetop. 

Chocolate chips. We love dark chocolate chips, but of course, you can use semisweet chocolate chips, milk chocolate chips, white chocolate chips, or chopped chocolate. 

Chocolate Chip Cookie SOS

Oh, no, out of butter or brown sugar? You can still crush your chocolate chip cookie cravings with these easy recipes!

Chocolate Chip Cookies without Butter

Chocolate Chip Cookies without Brown Sugar

Tips for Making Thicker Chocolate Chip Cookies

Use room temperature butter. Room temperature butter might be colder than you think. It's not super soft and you can't easily press your finger through it. Let it sit on the counter for 30-60 minutes.

Use room temperature eggs. Room temp eggs will result in a fluffier cookie. To get eggs to room temp, let them sit on the counter for 30 minutes. To get there faster, place them in a bowl of warm water for about 10 minutes.

Use a dark pan. Cookies will spread out more on a light-colored shiny pan. 

Bake cookies one sheet at a time. For the most evenly baked pecan chocolate chip cookies, bake them one sheet pan at a time. For best results using two sheets, place the racks in the oven so the oven is divided into thirds, then place one pan on the top rack and one on the bottom rack, rotating them halfway through baking time. 

Chill the dough. This recipe doesn't require chilling the dough for the first batch, but I do recommend it -- just 30 minutes if you can. Or at the very least, pop the dough in the fridge between baking batches. For the thickest cookies possible, chill the dough for at least 30 minutes, up to overnight. 

Use a cool cookie sheet. Bake each batch of cookies on a cookie sheet that is completely cooled. A warm one will encourage the dough to spread. 

How to Toast Pecans -- 2 Ways

Oven. Place the pecans on a baking sheet and bake at 350 degrees for 8-10 minutes until fragrant and lightly toasted. Stir the nuts around or shake the pan a couple of times during toasting. 

Stovetop. Warm a dry skillet over medium heat. Add the pecans and stir them around for 2-5 minutes until toasted. Keep a close eye on them so they don't burn -- it can happen in an instant!

When done, immediately remove the pecans from the pan to keep them from toasting further. Cool completely. 

Store any leftover toasted pecans in an airtight container in the refrigerator or freezer. 

How to Make Chocolate Chip Pecan Cookies

1. Prep the oven and baking sheet. 

Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone baking mat.  

2. Combine the wet ingredients. 

In a large bowl, cream the butter and sugars together with an electric mixer at medium to medium-high speed. Mix the eggs and egg yolk into the butter mixture, then the vanilla extract. 

3. Mix in the dry ingredients -- in batches. 

Add the dry ingredients in 3 batches, briefly mixing in between. Start with the salt, baking soda, baking powder, and 1 cup of flour. Mix briefly. Add the next 2 cups of flour separately, quickly mixing in between. Mix just until the flour is no longer visible. 

Add 1 ½ cups chocolate chips and 1 ½ cups toasted pecans. Mix on low speed or stir with a wooden spoon. 

4. Bake the cookies. 

Optional, for thicker cookies, chill the dough for at least 30 minutes before baking.  

Scoop the dough into two-tablespoon portions with a medium cookie scoop or ice cream scoop. Add more chocolate chips and toasted pecan pieces to the tops of the cookie dough balls. If desired, sprinkle a little bit of flaky salt on top. 

Bake for 10-12 minutes or until the edges just start to turn golden brown. Be careful not to overbake or they'll become dry and hard when they cool.

Let the warm chocolate chip cookies cool for 3-5 minutes on the pan, then transfer them to a wire cooling rack. 

Chill the dough in the fridge between batches. 

Storage

Before storing or freezing baked cookies, cool them completely. 

Store cookies in an airtight container at room temperature for about a week.

Freeze cookies between layers of wax paper in an airtight container or freezer bag for up to 3 months.

Success Tips

Use room temperature butter. It should be cool to the touch and firm enough to leave an indent when you press your finger into it. 

To avoid overmixing the dough, mix the dry ingredients just until the flour is no longer visible. 

Use a dark pan to keep cookies from spreading. 

If possible, chill the dough in the refrigerator for at least 30 minutes -- or at least between baking batches. 

FAQs

​More Cookie Recipes

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📖 Recipe

Print

Chocolate Chip Pecan Cookies

Soft and chewy Chocolate Chip Pecan Cookies are the best chocolate chip cookies ever. This easy one-bowl chocolate chip cookie recipe is crammed with tons of toasted pecans and chocolate chips and topped with a sprinkle of sea salt for maximum deliciousness. Go ahead, make them. You won't regret it. 

Course Dessert, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 11 minutes minutes

Total Time 21 minutes minutes

Servings 40

Calories 195kcal

Author Cara Lanz

Ingredients

• 1 cup butter room temperature
• ¾ cup white sugar
• 1 cup brown sugar
• 2 eggs room temperature
• 1 egg yolk room temperature
• 1 tablespoon vanilla extract
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 2 cups chocolate chips, divided
• 2 cups toasted pecans, divided
• flaky sea salt, optional

Instructions

• Preheat the oven to 350. Line baking sheets with parchment paper or silicone baking mats.
• In a large bowl, cream butter and sugars with a hand or stand mixer on medium-high speed. Mix in the eggs and egg yolk until combined, then the vanilla.
• Mix in the dry ingredients in 3 batches. Add salt, baking soda, baking powder, and 1 cup flour, mix. Add 1 more cup flour, mix. Add the last cup flour, mix just until the flour is no longer visible.

  Add 1 ½ cups chocolate chips and 1 ½ cups toasted pecans. Mix on low speed or stir with a sturdy wooden spoon.
• Optional, for thicker cookies, chill the dough for at least 30 minutes, up to overnight. 

  ​Scoop the dough into two-tablespoon portions and place 2 inches apart on the cookie sheet. Place more chocolate chips and toasted pecan pieces on top of each cookie dough ball. If desired, sprinkle flaky salt on top.

  Bake for 10-12 minutes or until the edges just start to turn brown. Cool cookies on the pan for 3-5 minutes, then transfer to a wire baking rack.

  Chill the dough in the fridge between batches. 

Notes

• Use room temperature butter. It should be cool to the touch and firm enough to leave an indent when you press your finger into it. 
• To avoid overmixing the dough, mix the dry ingredients just until the flour is no longer visible. 
• Use a dark pan to keep cookies from spreading. 
• Chill the dough in the refrigerator between batches. 

How to Toast Pecans -- 2 Ways

Oven. Place the pecans on a baking sheet and bake at 350 degrees for 8-10 minutes until fragrant and lightly toasted. Shake the pan or stir the nuts around a couple times during toasting. 

Stovetop. Warm a dry skillet over medium heat. Add the pecans and stir them around for 2-5 minutes until toasted. 

Immediately remove from the pan and cool completely. 

 Store leftovers in an airtight container in the refrigerator or freezer. 

Nutrition

Calories: 195kcal | Carbohydrates: 23g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 132mg | Potassium: 69mg | Fiber: 1g | Sugar: 14g | Vitamin A: 163IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 1mg

The post Chocolate Chip Pecan Cookies appeared first on Midwestern HomeLife.