5 MUST-TRY COOKIE RECIPES

By Alyssa Luponio

Now that the temperature is getting colder, it’s a good idea to keep the house warm by using your oven and baking a fresh batch of cookies! I am always eager to find new cookie recipes that differ from the traditional chocolate chip cookie (not that those aren’t amazing!), so I decided to share some of my personal favourites with you. Think outside the box with these non-traditional cookie recipes that will be loved by everyone you decide to share with!

5.  Chocolate Chip Cookies

Although this is a traditional recipe, you can never go wrong with a chewy and moist chocolate chip cookie. Make the perfect chocolate chip cookies with this recipe.

Ingredients:

1 cup butter, softened (2 sticks)

3/4 cup light brown sugar packed

1 cup sugar

2 large eggs

1 tablespoon vanilla extract

3 1/2 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 bag chocolate chips (12 oz)

1 package Oreoâ„¢ cookies

Directions:

1. Preheat oven to 350°F.
2. Cream butter and sugars together with a mixer until well combined. Beat in eggs and vanilla.
3. In a separate bowl, mix the flour, salt and baking soda. Slowly add dry ingredients to wet along with chocolate chips, until just combined.
4. Using a one-inch cookie scoop to measure out dough and place onto a parchment lined baking sheet. The cookies will expand a bit when baking, so use two pans if necessary to provide enough space between them.
5. Bake 11-15 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.

4. Red Velvet Crinkle Cookies

Ingredients :

• 3 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 2 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp salt
• 3/4 cup unsalted butter, softened
• 1 1/3 cups granulated sugar

3 large eggs

• 1 Tbsp milk or buttermilk
• 1 1/2 tsp vanilla
• 2 tsp lemon juice
• 5 tsp red food coloring
• 1 cup white chocolate chips
• 1 cup powdered sugar

Directions :

1. In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy. Mix in eggs 1 at a time, blending until combined after each addition. Mix in milk, vanilla, lemon juice and red food coloring.
3. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in white chocolate chips. Cover bowl with plastic wrap and chill 2 hours or until firm enough to shape into balls.
4. Preheat oven to 350 degrees. Pour powdered sugar into a bowl. Remove dough from refrigerator, scoop dough out and with buttered hands, shape into medium balls (about 2 1/2 Tbsp each).
5. Roll cookie dough balls into powdered sugar and evenly coat. Transfer to parchment paper lined baking sheets and flatten slightly, then bake in preheated oven 13 – 14 minutes.
6. Allow to rest on cookie sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.

3. Nutella Cookies

Ingredients:

• 1/2 cup unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg + 1 egg yolk, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup (148g) Nutella, divided1
• 2 and 1/3 cups (295g) all-purpose flour
• 1 and 1/4 teaspoons baking soda
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips

Directions :

1. Preheat oven to 350F. Line two large baking sheets with parchment paper.Set aside.
2. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.
3. Add the brown sugar and granulated sugar and beat on medium high speed until fluffy and light in color.
4. Beat in egg, egg yolk, and vanilla on high speed until combined. Scrape down the sides and bottom of the bowl as needed. Beat in 1/4 cup of Nutella until combined.
5. Whisk the flour, cornstarch, baking soda and salt together in a large bowl. On low speed, slowly mix into the wet ingredients until combined. Add 1 cup of chocolate chips and mix on low for about 5-10 seconds until evenly disbursed.
6. Turn the mixer off and add the remaining Nutella. Beat for 5-10 seconds so the Nutella streaks through the cookie dough and is not fully mixed (dough will be a little crumbly, that is okay).
7. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake the cookies for 10 minutes, until slightly golden brown around the edges.
8. Cool for 5 minutes on the cookie sheet.

2. Ferrero Rocher Cookies

Ingredients:

• 12 Ferrero Rochers
• 2¼ cups all-purpose flour
• 1 tsp cornstarch
• 1 tsp baking soda
• ½ tsp salt
• ½ cup butter (1 stick), softened
• ½ cup white sugar
• ½ cup brown sugar
• 1 large egg + 1 egg yolk
• 2 tsp vanilla extract

Directions:

1. Place the Ferrero Rochers in the freezer until firm, about an hour.
2. Remove from freezer until they’re broken into chunky pieces. Be sure not to grind them too finely: you want thick, chunky pieces. Place back in the freezer until ready to use.
3. Preheat oven to 350°. Line two baking sheets with parchment paper; set aside.
4. In a small bowl, mix together the flour, cornstarch, baking soda, and salt; set aside.
5. In a large mixing bowl, cream the butter, white sugar, and brown sugar until fluffy. Beat in the full egg, then the egg yolk and the vanilla, mixing until smooth.
6. Add flour mixture in three parts, stirring until just combined after each addition.
7. Stir in ½ the Ferrero Rocher pieces. Drop tablespoon-sized balls of dough onto prepared baking sheets, spaced 2 inches apart. Place the remaining Ferrero Rocher into the tops of the cookies, pressing them into the dough slightly.
8. Bake for 9-11 minutes until edges are nicely browned. Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

1. Oreo-stuffed cookies

Ingredients:

1 cup butter, softened (2 sticks)

3/4 cup light brown sugar packed

1 cup sugar

2 large eggs

1 tablespoon vanilla extract

3 1/2 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 bag chocolate chips (12 oz)

1 package Oreoâ„¢ cookies

Directions:

1. Preheat oven to 350°F.
2. Cream butter and sugars together with a mixer until well combined. Beat in eggs and vanilla.
3. In a separate bowl, mix the flour, salt and baking soda. Slowly add dry ingredients to wet, along with chocolate chips, until just combined.
4. Using a one-inch cookie scoop to measure out dough, place a single Oreoâ„¢ between two equal scoops of cookie dough. Use your hands to mold the dough around the Oreoâ„¢ until edges are sealed and cookie is completely enclosed in dough.
5. Place onto a parchment lined baking sheet. The cookies will expand a bit when baking, so use two pans if necessary to provide enough space between them.
6. Bake 11-15 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.

** If you are pressed for time or are looking for an easier alternative, you can simply used bought cookie dough instead. It’ll still taste yummy!

I hope you enjoy these recipes and happy baking!