Giant Chocolate Chip Cookies

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Bakery Style Giant Chocolate Chip Cookies are thick with chewy centers and crispy edges and finished with flakey sea salt. Adapted from my chewy chocolate chip cookies, these are twice the size and loaded with layers of chocolate in every bite. 

Seriously The Best Giant Chocolate Chips Cookies

 Cookies have become a staple around here, and I’m not even mad about it.

A couple months ago I was craving a giant, bakery style chocolate chip cookie. You know the ones you stare at behind the bakery case wondering if they’re really as good as they look? I hate to waste calories on a mediocre cookie. Am I right?

Well lucky for us, there’s nothing mediocre about this recipe. I had no idea that I could make a cookie that was even better than my original chewy chocolate chip cookie recipe. But this you guys, this is the real deal.

We are o-b-s-e-s-s-e-d.

The best part is, these are easy to make at home! There’s nothing like satisfy your cookie craving at 9pm. Grab a cold glass a milk and let’s talk about this recipe.

What makes these cookies so good?

  • They are thick and dense and did I mention they’re huge? 
  • The edges are crisp, but the centers are gooey and perfectly baked.
  • They’re rich and chewy thanks to the additional brown sugar and egg yolks
  • The combination of chopped chocolate and chocolate chips gives this cookie layers of chocolate throughout.

What makes these different than my original chewy chocolate chip cookies?

I spent so much time recipe testing my original chewy chocolate chip cookies, and now it was time to see if I could make something even better. Mission accomplished. 

Besides the actual size (these are double the size), I’ve added more brown sugar and egg yolks. The combination of the two provide the right amount of softness and chewiness for these cookies.

My original recipe uses melted butter, but this recipe uses softened butter. It should be slightly softened, but not fully room temperature, this holds the dough together better during baking, so they don’t spread too thin. I suggest letting the butter sit for about 20 minutes.

Lastly, I’ve used a combination of chopped chocolate and chocolate chips. Grab your favorite chocolate bar (I love the Trader Joes 1 pound dark chocolate bars), and chop it up into pieces about the size of a dime. You want a variety of sizes so that it gets layered into the cookie. Chocolate bars will melt down to create those pools of chocolate you see in these cookies. Adding some chocolate chips help to keep these cookies a little thicker. 

The secret to giant bakery style cookies- don’t skip this step

I’ve been chasing the elusive giant bakery style cookies for quite some time now. In each city that we travel too, I am always on the hunt for the best cookies. 

I’ll let you in on the secret: it’s two big scoops of cookie dough stacked on top of one another.

This allows the dough to spread enough when baking, but still produce a thick & dense cookie in the middle with crispy edges.

These cookies are giant, like the size of my hand, and twice the size of a normal cookie, and I am not the least bit mad about it. This recipe is specifically designed to be this way, so baking them with only one scoop of dough will not produce the same results as I described above.

It’s best if you can use a large cookie scoop for the dough which is 3 tablespoons of dough per scoop. So, each cookie is approximately 6 tablespoons of dough.

What’s in these cookies?

  • Unsalted Butter: I’ve made this recipe with both salted and unsalted butter. Either will work. If using salted butter, reduce the added salt to 1/2 teaspoon. It should be slightly softened, but not fully room temperature.
  • Light brown sugar & granulated sugar: This recipe uses more brown sugar than white for added chewiness.
  • Eggs & Egg yolks: The addition of the egg yolks adds fat, which in turn adds richness and chewiness.
  • Vanilla extract: a high quality, pure vanilla extract is always recommended. My go to is Rodelle (affiliate).
  • All-purpose flour, salt & baking soda
  • Chopped Chocolate: Using chopped chocolate creates layers of chocolate through out the cookies. Use a chocolate bar like Ghirardelli or the Trader Joes 1 pound bars. Chop it into piece about the size of a dime or smaller.
  • Chocolate chips: Any type of chocolate chips can be used, but I recommend semi-sweet or unsweetened dark chocolate.
  • Flaky sea salt (affiliate) : Don’t skip this, it seriously makes these cookies SO much better.

How to Make Giant Chocolate Chip Cookies

  1. Prep: Preheat the oven, line a baking sheet (affiliate) with parchment paper or use a silicone baking mat (affiliate). Soften the butter for approximately 20 minutes.
  2. Cream the butter and sugars together
  3. Add the liquid ingredients: eggs, egg yolks and vanilla extract and continue beating until well incorporated.
  4. Combine and add remaining dry ingredients: The dough will thicken to a fudgy consistency. As the dough is thickening, add the chocolate chips and chopped chocolate.
  5. Stacking the dough (super important- don’t skip this step!) Using a large cookie scoop (affiliate), place two scoops of the dough, one stacked on top of the other, and place on baking sheet, 2 inches apart. Sprinkle with flaky sea salt
  6. Bake for 15-16 minutes.

Storing and Freezing these Cookies

These are best stored in an airtight container once completely cooled. You can also freeze these baked cookies in an airtight container. Microwave the frozen cookies for approximately 15-20 seconds.

I have not tested this pre freezing the dough. If you would like to pre freeze the dough, I would recommend freezing single scoops of dough, thawing to room temperature and then proceeding to stack the dough prior to baking.

More of my favorite cookie recipes

  • Double Chocolate Chip Cookies
  • Salted Caramel Oatmeal Chocolate Chip Cookies
  • Oatmeal Raisin Cookies
  • Simply the best cut out Sugar Cookies

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Giant Chocolate Chip Cookies


  • Author:
    Beyond Frosting

  • Prep Time:
    30 minutes

  • Cook Time:
    15 minutes

  • Total Time:
    45 minutes

  • Yield:
    10 cookies

Description

Bakery Style Giant Chocolate Chip Cookies are thick with chewy centers and crispy edges and finished with flakey sea salt. 

Ingredients

  • 1 cup(226g) unsalted butter, softened
  • 1 ½ cups (330g) light brown sugar, packed
  • ½ cup (95g) granulated sugar
  • 2 large egg
  • 2 large egg yolk
  • 2 tablespoon (30ml) pure vanilla extract
  • 2 ½ cups(350g) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup(180g) chopped chocolate (see notes)
  • 1 cup (180 g) chocolate chips
  • Flaky sea salt

Instructions

Preheat the oven to 350° F. Allow the butter to soften for 20 minutes.

Cream the butter and sugar: Combine the butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.

Add the wet ingredients: Next add the eggs, egg yolks and vanilla extract and continue beating until well incorporated.

Add the dry ingredients: In a separate bowl, combine the remaining dry ingredients: flour, salt and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form. As the dough thickens, add the chocolate chips. Beat until incorporated.

Scoop the dough: Line a baking sheet with parchment paper or use a silicone baking sheet. Using a large cookie scoop, place two scoops of the dough, one stacked on top of the other, and place on baking sheet, 2 inches apart. Sprinkle with flaky sea salt.

Bake for 15-16 minutes. The center of the cookies should be slightly under baked but not too gooey. Allow to cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool.

Notes

  • Chocolate chips vs chopped chocolate: Any type of chocolate chips can be used. I like to use a combination of chocolate chip and a chopped chocolate bar, but that’s optional. The chocolate bar melts down to make the pools of chocolate. If you don’t want to do this, then use 2 cups (1- 12oz bag of chocolate chips).
  • Butter: I’ve made this recipe with both salted and unsalted butter. Either will work. If using salted butter, reduce the added salt to 1/2 teaspoon.
  • Storing and Freezing baked cookies: These are best stored in an airtight container once completely cooled. You can also freeze these baked cookies in an airtight container. Microwave the frozen cookies for approximately 15-20 seconds.
  • This recipe makes 10 large cookies but it can easily be cut in half to make 5 cookies.

Nutrition Information:

1 cookie

653

63g

386mg

30g

90g

3.4g

7,8g

122mg

  • Category: Cookies
  • Method: Baked
  • Cuisine: Americsn

Keywords: Chocolate chip cookie, Bakery Style Chocolate Chip Cookies, Giant Chocolate Chip Cookie, Cookie Recipe

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Chocolate Chip Cookie Oreo Brownie Ice Cream Cake (Slutty Brownie Ice Cream Cake)

Ingredients:

  • 1 cup all purpose flour
  • ½ teaspoon baking powder
  • 1 cup butter, melted
  • 10 crunchy chocolate chip cookies (store bought is fine), crushed, plus additional for garnish
  • ½ cup chocolate sauce
  • ⅔ cup cocoa powder
  • 3 eggs
  • 2½ cups heavy whipping cream (unwhipped)
  • powdered icing sugar, to taste
  • 20 Oreo cookies, crushed, divided, plus additional for garnish
  • ½ teaspoon salt
  • 2 cups sugar
  • 1 14oz can sweetened condensed milk
  • 1 teaspoon vanilla
  • 2 teaspoons vanilla

Course: antipasti,starter,snack,appetizer,antipasto,hor d’oeuvre

Cuisine: American

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Healthy Pumpkin Cookies

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IT’S HERE! The first pumpkin recipe of the season. Healthy Pumpkin Cookies that are thick, pillowy soft, and filled with pumpkin spice and everything nice.

Packed with whole-grain goodness in the form of oatmeal and happy-life goodness in the form of warm fall spices and dark chocolate chips, these healthy pumpkin oatmeal cookies belong in your cache of repeat-worthy fall desserts.

Every fall, I feel a moment of hesitation around the inaugural can of pumpkin.

The weather is usually still fairly warm, and I worry that I’m rushing sweater weather.

And then the scent of cinnamon fills my kitchen with warm nostalgia.

Initial feelings of hesitation are replaced by the excitement of change…or is it the excitement of a warm batch of cookies about to emerge from the oven?

I’ll evaluate the first plausible cause (change) while eating my first cookie, and the latter (freshly baked cookies) while munching my second.

If I’m still not sure, well, that’s what the third cookie is for!

These healthy chocolate chip pumpkin cookies are tender and buttery.

The flavor of the pumpkin is front and center, thanks to a rich array of warming spices like cinnamon, ginger, and nutmeg and a generous quantity of pumpkin.

No being disappointed by the lack of pumpkin or the lack of pumpkin spice here!

As with my iced Pumpkin Oatmeal Cookies, the addition of rolled oats lends these healthy pumpkin cookies a pleasing texture, touch of hominess, and an excuse to go in for more (hello, healthy whole grains!).

Dark chocolate chips give the cookies true dessert flare. As this Healthy Pumpkin Chocolate Chip Bread and this Paleo Pumpkin Bread can attest, I’m all-in for the pumpkin and chocolate combo.

If you are more of a purist with your pumpkin baked goods, or if you are looking to lighten these up a bit and serve them as healthy pumpkin breakfast cookies, you can swap the chocolate chips for another of your favorite pumpkin mix-ins. The cookies do already include walnuts (more texture!), which you can increase or complement with other yummy additions like chopped toasted pecans or dried cranberries.

Or you can take your pumpkin cookie cravings the opposite direction and go all-out indulgent with these chewy Pumpkin Snickerdoodles.

Just promise me you won’t wait long to bake these healthy pumpkin cookies. They are truly scrumptious and sure to be one of your favorite healthy fall desserts.

How to Make the Best Healthy Pumpkin Cookies

You’ll love how fast these easy pumpkin cookies come together. You don’t even need to chill the dough prior to baking.

While many healthy pumpkin cookies include applesauce, I found that applesauce made the cookies *too* cakey. (If you are looking for cookie recipes with applesauce, check out these Healthy Oatmeal Cookies instead.)

The moderate amount of butter here yields a more traditional chewy cookie texture. Pumpkin cookies generally do have a touch of cakiness (a product of baking with pumpkin in general), which I don’t typically love in my healthy cookie recipes, but it’s not overwhelming and 100% works here.

The Ingredients

  • Pumpkin. On its own, pumpkin can be ho-hum, but the ingredients in these cookies help it reach its full cozy flavor potential. Make sure to use pumpkin puree (not pumpkin pie filling) for this recipe.
  • Flour. A mixture of white whole wheat flour and all-purpose flour makes these cookies wholesome while keeping their texture light.
  • Oats. A nutritious and filling addition. Oats bring in fiber and create a satisfying textural element.
  • Butter. Hello, perfect chewy texture and real-deal cookie flavor!
  • Spices. Cinnamon, ginger, and nutmeg put the “spice” into our pumpkin spice dreams.
  • Sugar. A mix of brown sugar and granulated sugar is ideal in these cookies.
  • Vanilla. Vanilla complements the pumpkin and warm spices perfectly.
  • Mix-ins. Dark chocolate chips and walnuts were my mix-ins of choice, but you could easily swap in pecans, dried fruit, or more chocolate chips instead.

The Directions

  1. Whisk the dry ingredients together in one bowl. In a separate bowl, beat the butter and sugar together.
  2. Add the pumpkin, egg, and vanilla to the butter mixture, beating until blended.
  3. Add the dry ingredients to the wet ingredients. Beat on low speed until the flour disappears.
  4. Stir in the chocolate chips and walnuts.
  5. Scoop the dough into balls, and place them on a parchment-lined baking sheet.
  6. Bake at 375 degrees F for 11 to 12 minutes. Let cool, then ENJOY!

Make-Ahead and Storage Tips for Cookies & Cookie Dough

  • To Freeze Unbaked Cookies. Scoop cookie dough balls onto a parchment-lined baking sheet. Freeze until solid, then transfer frozen cookie dough balls to an airtight freezer-safe storage container for up to 3 months. Bake from frozen as directed, adding extra baking time as needed (usually about 3 to 5 minutes).
  • To Freeze Cookies. Transfer fully cooled cookies to an airtight freezer-safe storage container, and freeze for up to 3 months. Thaw and enjoy whenever a craving strikes!
  • To Store. Store cookies in an airtight storage container at room temperature for up to 1 week.

More Healthy Pumpkin Recipes

  • Almond Flour Pumpkin Muffins
  • Vegan Pumpkin Bread
  • Pumpkin Banana Bread
  • Pumpkin Baked Oatmeal
  • And all of these healthy pumpkin recipes!

Recommended Tools to Make these Cookies

  • Mixing Bowls. Durable, easy-to-store, and one of my most-used kitchen essentials.
  • Baking Sheet. Your pumpkin cookie BFF!
  • Cookie Scoop. The easiest way to create perfectly-sized cookies.

What’s the first thing you plan to bake with pumpkin this year? If you haven’t decided yet, I have a tasty contender for you right here.

As always, if you do make these healthy pumpkin cookies, I’d love to know what you think! Please leave a review in the comments below. I adore hearing from you, and your feedback is very helpful to others too.

  • 1/2 cup white whole wheat flour or swap all-purpose flour
  • 1/4 cup all-purpose flour
  • ¼ cup rolled oats
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 6 tablespoons unsalted butter at room temperature
  • 1/4 cup brown sugar light or dark
  • 1/4 cup granulated sugar
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup dark chocolate chips
  • ½ cup chopped walnuts or swap pecans, chopped dried apricots, dried cranberries, or additional chocolate chips

  • Position rack in the center of your oven. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. (If you’ll be baking multiple batches, line an additional sheet.)

  • In a medium bowl, whisk together the white whole wheat flour, all-purpose flour, oats, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

  • In a separate, large bowl, beat together the butter and sugars on medium speed until smoothly combined. Scrape down the sides of the bowl, and beat once more, just until reincorporated.

  • To the bowl with the butter mixture, add the pumpkin, egg, and vanilla. Beat again, just until evenly blended.

  • Gradually add the dry ingredients to the wet ingredients, beating on low speed. Stop as soon as the flour disappears.

  • By hand with a wooden spoon or spatula, fold in the chocolate chips and walnuts.

  • With a cookie scoop or spoon, scoop the dough by heaping tablespoons so that you have balls that are about 1 1/2-inches each. Leave about 1 inch of space around each cookie (they will not spread much during baking). Place the remaining dough in the refrigerator while the first batch of cookies bakes.

  • Bake the cookies on the center rack for 11 to 12 minutes, until the edges are lightly browned and the tops feel dry to the touch but the center is still soft underneath. Remove the cookies from the oven, and let them cool on the baking sheet for 5 minutes before transferring to racks to cool completely. Repeat with remaining cookies, ensuring that you always scoop them onto a cooled cookie sheet. Enjoy!

  • TO FREEZE UNBAKED COOKIES: Place cookie dough balls in a single layer on a parchment-lined baking sheet. Freeze until solid, then transfer frozen cookie dough balls to an airtight freezer-safe storage container for up to 3 months. Bake from frozen as directed, adding extra baking time as needed.  
  • TO FREEZE COOKIES: Transfer fully cooled cookies to an airtight freezer-safe storage container, and freeze for up to 3 months. Thaw and enjoy whenever a craving strikes! 
  • TO STORE: Store cookies in an airtight storage container at room temperature for up to 1 week. 

Serving: 1(of 26)Calories: 112kcalCarbohydrates: 12gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 13mgPotassium: 91mgFiber: 1gSugar: 7gVitamin A: 1556IUVitamin C: 1mgCalcium: 35mgIron: 1mg

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Erin Clarke

Hi, I’m Erin Clarke, and I’m fearlessly dedicated to making healthy food that’s affordable, easy-to-make, and best of all DELISH. I’m the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin







3 Ingredient No Bake Nutella Cookies

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September 15, 2020

by Kirbie

Easy Nutella cookies that don’t require any baking or cooking. These cookies are just three ingredients, all the ingredients are mixed in one bowl and they take only a few minutes to make.

I have been loving no bake cookie recipes lately. I love how easy they are, plus I don’t have to turn on the oven. It’s been a while since I created a Nutella flavored recipe. So I’m happy to be sharing a new one today. If you love Nutella as much as I do, be sure to check out my full Nutella recipe collection.

Ingredients

  • Nutella
  • Coconut or Almond Flour (may work with other flour alternatives)
  • Water

This recipe is just 3 ingredients and one of the ingredients is water!

Nutella

I recommend using a fresh jar of Nutella or one that has been opened recently. You want the spread to be still very creamy. If you’re working with an older jar of Nutella and it’s gotten a little dry, I recommend putting the Nutella into a microwave-safe bowl and heating it for 15-20 seconds to soften it.

Coconut Flour/Almond Flour

I tested this recipe with coconut flour and with almond flour. The flour substitute is there to give the cookies some structure and it needs to be a flour substitute that can be eaten raw. I think other flour alternatives may work like oat flour, but I haven’t tested it.

The coconut flour version produces a firmer cookie. You don’t taste the coconut flour because it absorbs the Nutella spread. The photos in this post are the coconut version.

The almond flour version of the cookie is a little more soft and you will see specks of almond flour in the final cookie. The cookies taste nuttier because of the almond flour.

I liked both but prefer the almond flour version a little more.

Water

Believe it or not, water is actually the key to this recipe working. Adding water will cause the chocolate in the spread to seize a little which is what firms up the cookie dough. You need to be careful to wait until the end to add the water, otherwise your dough will be too thick and dry to mix anything in.

Variations

Since the cookies are just 3 ingredients, they are a little plain. Here are some ways you can enhance their appearance and taste.

  • Sprinkle coarse sea salt on top. This adds a little bit of crunchy texture and balances the sweetness of the Nutella.
  • Add unsweetened cocoa powder to the cookie dough. This will cut some of the sweetness from the cookies and the cookies will also have a richer chocolate flavor.
  • Add some chopped chocolate on top. This will make the cookies sweeter and provide some crunchy texture.

More Easy Nutella Recipes

  • 3 Ingredient Nutella Brownies
  • 4 Ingredient Chewy Nutella Cookies
  • 3 Ingredient Flourless Nutella Mug Cake
  • 1/2 cup Nutella
  • 2 tbsp coconut flour or 6 tbsp superfine almond flour
  • 2 tsp water or 1 tbsp water for almond flour version
  • Line a large baking sheet with parchment paper.

  • In a medium bowl, add Nutella and flour. Do not add water yet. Mix and stir until flour is completely incorporated into the Nutella.

  • Add in the water. Stir until the water is completely absorbed and the spread becomes very thick. At first the mixture will look very wet but once the water is fully incorporated, the dough will become dry and thick.

  • Scoop out 1 tbsp of dough. Roll between your palms to form a ball and place onto prepared baking sheet. Press down with your palm to flatten into a disk. This is the final shape of your cookie so you can shape or spread as much or little as you like to get the appearance you want. Repeat with remaining dough.

  • Place cookies into fridge to set, about 15-30 minutes. Cookies can be eaten straight out of the fridge or you can let them soften a few minutes at room temperature.

  • Do not add the water until after you have fully mixed together the flour and Nutella. If you add the water in at the beginning, your dough will be too thick and you won’t be able to mix. I explain in more detail what the water does near the beginning of the post.
  • These cookies are quite sweet so I made them a little smaller than an average cookie. You can make them smaller or bigger if you would like.
  • I explain in more detail the differences between the coconut version and almond flour version in the body of the post. I prefer the almond flour version because it’s a little softer and nuttier.
  • If you want to make the cookies less sweet, you can add 1-2 tbsp of cocoa powder to the cookie dough. Mix it with the Nutella first and then mix in your flour.
  • I sprinkled coarse sea salt on top, but that is completely optional. You can also add chopped chocolate.
  • Estimated nutrition information is for the coconut flour version.

Serving: 1cookie, Calories: 87kcal, Carbohydrates: 10g, Protein: 1g, Fat: 5g, Saturated Fat: 4g, Sodium: 9mg, Potassium: 61mg, Fiber: 1g, Sugar: 8g, Calcium: 16mg, Iron: 1mg, Net Carbs: 9g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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Chocolate Chip Cookies

Ingredients:

  • 8 1/2 ounces cake flour 2 1/4 cups
  • 8 1/2 ounces all purpose flour 2 cups
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons Kosher salt
  • 2 1/2 sticks unsalted butter room temperature
  • 10 ounces light brown sugar 1 1/4 cups packed
  • 8 ounces granulated sugar 1 cup, plus 3 tablespoons
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 15 oz chocolate chips or chopped chocolate 1.5 bags

Course: dessert

Read More







Chocolate Chip Tahini Cookies (V, GF, DF)

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Do you ever get a bad craving for chocolate chip cookies? Happens to me allll of the time. Once a friend of mine mentioned she was baking tahini cookies, and I became very curious. I wondered what would happen if I replaced butter with tahini to make chocolate chip cookies healthier, but still maintain the texture, gooey melted chocolate chips and everything else we love about them. This recipe is it!

These tahini cookies do not have any butter or sugar, and uses coconut flour. They are vegan, gluten-free, and dairy-free so perfect for anyone with food sensitivities or allergies. Yes, a chocolate chip cookie you can actually feel good about eating! I use maple syrup instead of sugar to give it that sweetness.

You can enjoy these tahini cookies as a snack or dessert! They come out of the oven soft and chewy, and remain so if kept in a tin.







Reeses Peanut Butter Chocolate Cookie Cups

Ingredients:

  • 1 1/4 cups all purpose flour
  • 1 tsp baking soda
  • 3/4 cup butter, room temperature
  • Chocolate Cookie Cups
  • 1/2 cup cocoa
  • 2 tsp cornstarch
  • 1 egg
  • 1/4 cup peanut butter
  • Peanut Butter Icing
  • 2 cups powdered sugar
  • 36-40 mini Reeses
  • 1/4 shortening
  • 1 cup sugar
  • 1 tsp vanilla extract

Course: antipasti,starter,snack,appetizer,antipasto,hor d’oeuvre

Read More







Caramel Apple Cider Cookies

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by Aimee 41 Comments

These apple cider cookies are soft and chewy with the flavor of cinnamon, and apple cider in every bite. With a chewy caramel in the middle they’re a perfect cookie for fall!

These caramel apple cider cookies are full of delicious apple cider flavor in every bite, with a fun surprise of soft caramel in the middle. Especially when you eat them warm! 

I like to heat mine up in the microwave if I’m enjoying them again after they’ve cooled down to get the caramel in the middle nice and warm and gooey. Just about 5 to 10 seconds is all you need.

These cookies are the perfect combination of apple cider and caramel apples. They kind of remind me of those yummy green caramel apple suckers I grew up getting for Halloween. Or of my favorite hot drink in the fall, the caramel apple spice from Starbucks.

These caramel apple cider cookies are so soft and chewy in every bite. So delicious and so good to make this fall!

I originally adapted this recipe from What’s Cooking with Ruthie.

How to make Caramel Apple Cider Cookies?

Cream together the butter and sugar in a large bowl. Mix for a couple minutes till nice and creamy. Add in the vanilla extract, egg, and apple juice and stir it all together.

Mix in the dry ingredients, the flour, baking soda, baking powder, cinnamon, and apple cider mix. You should have a nice soft dough. Refrigerate the dough for 30 minutes to 1 hour, to help keep the cookies from being too flat. 

When you’re almost ready to bake the cookies, preheat the oven. Unwrap the soft caramels too. Take a tablespoon of cookie dough and flatten it in your hand. Put a caramel in the middle and roll the dough around the caramel. Place the ball onto a prepared cookie sheet. 

Bake the cookies for a few minutes until the edges start to turn golden brown. Allow the cookies to cool for a few minutes on the pan, then carefully transfer them to a cooling rack. Enjoy cookies warm, or let them cool completely.

These caramel apple cider cookies are such a delicious fall cookie. They’re bursting with the flavors of fall in every single bite! They’re so soft and chewy, and the gooey caramel in the middle is near perfection!

Looking for more apple recipes?

  • Caramel Apple Pie
  • Apple Nachos
  • Apple Crisp
  • Caramel Apple Spice

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Caramel Apple Cider Cookies

These cookies have a great cinnamon spice cider flavor with a little bit of apple flavor, plus with caramel in the middle making them like a combo of apple cider, caramel apples and those green caramel apple suckers.

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Servings: 42

Calories: 139kcal

Ingredients

  • 1 cup butter (2 sticks, softened)
  • 2/3 cup brown sugar (packed)
  • 1/3 cup granulated white sugar
  • 1 tsp vanilla
  • 1 egg
  • 1/4 cup apple cider
  • 5 packets Apple Cider Instant Drink from a 7.4 oz 10 packet box
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp salt
  • 3 cups all purpose flour (spooned and leveled)
  • 14 oz caramels

Instructions

  • Combine sugar and butter in a large bowl. Cream together until well mixed.

  • Add in vanilla, eggs and apple juice concentrate and stir into the mixture.

  • Add baking soda, baking powder, salt, cinnamon, and flour mix it all together.

  • Refrigerate mixture for about 1 hour, or longer.

  • Preheat oven to 350 degrees. Unwrap all your caramels. Line a cookie sheet with parchment or a silpat liner.

  • Take about 1 TBS of cookie dough into your hand and flatten it.

  • Put a caramel in the middle of the dough and roll the dough into a ball around the caramel.

  • Place on prepared cookie sheet about 2 inches apart.

  • Bake for about 8-10 minutes, until edges start to turn golden, and the top of the cookies are set.

  • When cookies are done allow them to cool about 5 minutes on the pan.

  • Then carefully transfer the cookies to a cooling rack.

  • Allow the cookies to continue cooling completely, or enjoy warm.

Nutrition

Calories: 139kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 153mg | Potassium: 45mg | Fiber: 1g | Sugar: 14g | Vitamin A: 145IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg

Tried this recipe?Follow us @lmldfood

These Caramel Apple Cider cookies were first posted on November 11, 2013. The photos and blog text were updated on September 11, 2020 but the recipe stayed the same.

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