
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:
- Preheat oven to 350°F.
- Cream butter and sugars together with a mixer until well combined. Beat in eggs and vanilla.
- In a separate bowl, mix the flour, salt and baking soda. Slowly add dry ingredients to wet along with chocolate chips, until just combined.
- 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.
- 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 :
- In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside.
- 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.
- 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.
- 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).
- 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.
- 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 :
- Preheat oven to 350F. Line two large baking sheets with parchment paper.Set aside.
- 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.
- Add the brown sugar and granulated sugar and beat on medium high speed until fluffy and light in color.
- 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.
- 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.
- 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).
- 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.
- 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:
- Place the Ferrero Rochers in the freezer until firm, about an hour.
- 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.
- Preheat oven to 350°. Line two baking sheets with parchment paper; set aside.
- In a small bowl, mix together the flour, cornstarch, baking soda, and salt; set aside.
- 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.
- Add flour mixture in three parts, stirring until just combined after each addition.
- 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.
- 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.
- 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:
- Preheat oven to 350°F.
- Cream butter and sugars together with a mixer until well combined. Beat in eggs and vanilla.
- In a separate bowl, mix the flour, salt and baking soda. Slowly add dry ingredients to wet, along with chocolate chips, until just combined.
- 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.
- 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.
- 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!
Leave us a comment