Loaded Snickerdoodles

These Snickerdoodles have white chocolate chips, toffee bits, and crushed cinnamon cereal to make it a gooey treat.

Loaded Snickerdoodles

Ingredients

For the Cookies

  • 1/2 c. salted butter, softened
  • 1/2 c. granulated sugar
  • 1/2 c. dark brown sugar, packed
  • 1 tsp. vanilla extract
  • 2 large eggs, room temperature
  • 1/2 tsp. kosher salt
  • 1 tsp. baking powder
  • 1 tbs. ground cinnamon
  • 3/4 c. roughly crushed Cinnamon Toast Crunch cereal
  • 1 1/4 c. all-purpose flour
  • 1/2 c. white chocolate chips
  • 1/4 c. toffee bits

For the Sugar Coating

  • 1/4 c. granulated sugar
  • 1/4 c. roughly crushed Cinnamon Toast Crunch cereal
  • 1 tbs. ground cinnamon

Yields Approximately 2 Dozen Cookies

Loaded Snickerdoodles

Preheat the oven to 350 degrees Fahrenheit. Beat the butter with the granulated sugar and the dark brown sugar until light and fluffy. Scrape the bowl, then add the vanilla extract and eggs. Mix to combine.

In a bowl, sift together the salt, baking powder, cinnamon, and all-purpose flour. Stir in the crushed cereal. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition. Add the white chocolate chips and toffee bits and mix until just combined.

In a small bowl, stir together the sugar, crushed cereal, and cinnamon. Using a tablespoon of dough, roll the dough in the sugar mixture to coat the Cooke dough. Place onto parchment paper-lined baking sheets. Bake for 10-12 minutes until the cookies are lightly browned on the bottoms and lightly firm to the touch.

Loaded Snickerdoodles Dough

Cookies and Cream Sugar Cookies

These cookies have a nice tang from sour cream.

Cookies and Cream Sugar Cookies

Ingredients

  • 1 c. salted butter, softened
  • 1 c. granulated sugar
  • 1/2 c. sour cream, room temperature
  • 4 large eggs, room temperature
  • 2 tsp. vanilla extract
  • 1 tsp. kosher salt
  • 2 tsp. baking powder
  • 1 tbs. cornstarch
  • 3 c. all-purpose flour
  • 1 c. chocolate sandwich cookies, crushed

Yields Approximately 2 1/2 Dozen Cookies

Preheat the oven to 350 degrees Fahrenheit. Beat the butter and sugar until light and fluffy. Add the sour cream and mix to combine. Add the vanilla extract and the eggs, one at a time, scraping the bowl after each addition.

In a bowl, sift together the salt, baking powder, cornstarch, and flour. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition. Add the cookie crumbs and mix until just combined. Place cookie dough onto parchment paper-lined baking sheets using two tablespoon-sized scoops of dough. Bake for 12-14 minutes until the cookies are lightly browned on the bottoms.

Chocolate Boba Cookies

These cookies were an experiment to see how boba pearls hold up in baking. The boba adds an interesting chewiness to the cookies.

Chocolate Boba Cookies

Ingredients

  • 1/2 c. salted butter, softened
  • 1/2 c. granulated sugar
  • 1/2 c. brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1 tsp. kosher salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tbs. ground cinnamon
  • 1 tbs. coco powder
  • 2 3/4 c. all-purpose flour
  • 3/4 c. black sugar boba pearls, prepared according to package directions
  • 1/2 c. mini semi-sweet chocolate chips

Yields Approximately 1 1/2 Dozen Cookies

Preheat the oven to 350 degrees Fahrenheit. Beat the butter with the granulated sugar and brown sugar until light and fluffy. Scrape the bowl, then add the eggs and vanilla extract. Beat to combine then scrape the bowl.

In a bowl, sift together the salt, baking powder, baking soda, cinnamon, coco powder, and flour. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition. Add the boba pearls and chocolate chips and mix until just combined.

Place dough onto a parchment paper-lined baking sheet using two tablespoon-sized scoops of dough. Bake the cookies for 10-12 minutes until the cookies are lightly firm to the touch.

Stollen Cookies

These cookies have the flavors of stollen bread. Marzipan is mixed into the dough and is stuffed full of almonds and dried fruit.

Stollen Cookies

Ingredients

  • 1/2 c. salted butter, softened
  • 1 c. granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 1/2 c. marzipan
  • 1/2 tsp. kosher salt
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 2 c. all-purpose flour
  • 1/2 c. almonds, blanched and slivered
  • 1/2 c. dried apricots, diced
  • 1/2 c. dried tart cherries
  • 1/4 c. currants

Yields Approximately 3 Dozen Cookies

Stollen Cookies Dough

Preheat oven to 350 degrees Fahrenheit. Beat the butter and sugar until light and fluffy. Scrape the bowl, then add the eggs and mix until combined. Add the vanilla extract, almond extract, and marzipan. Beat until the marzipan is fully incorporated into the mixture.

In a bowl, sift together the salt, baking powder, cinnamon, and flour. Add the flour mixture to the wet ingredients in two additions, scraping after each addition. Add the almonds, apricots, cherries, and currants. Mix until just combined.

Using tablespoon-sized scoops of dough, place onto parchment paper-lined baking sheets. Bake for 10-12 minutes until lightly browned on the bottoms of the cookies.

Buttermilk Chocolate Chip Cookies

These cookies have a bit of tang from buttermilk powder.

Buttermilk Chocolate Chip Cookies

Ingredients

  • 1 c. salted butter, softened
  • 1 c. granulated sugar
  • 1 c. dark brown sugar, packed
  • 2 tsp. vanilla extract
  • 4 large eggs, room temperature
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 2 tsp. kosher salt
  • 1 tbs. buttermilk powder
  • 3 3/4 c. all-purpose flour
  • 1 1/2 c. mini semi-sweet chocolate chips
Buttermilk Chocolate Chip Cookies Dough

Yields Approximately 2 Dozen Cookies

Preheat the oven to 350 degrees Fahrenheit. Beat the butter and sugar until light and fluffy. Scrape the bowl, then add the eggs. Beat in until fluffy and lighter in color. Add vanilla and mix to combine.

In a bowl, sift together the baking soda, baking powder, salt, and flour. Add the flour mixture to the wet ingredients in two additions, scraping after each addition. Add the chocolate chips and mix until just combined.

Using two tablespoon-sized scoops of dough, place onto a parchment paper-lined baking sheet. Bak for 12-14 minutes until lightly browned on edges and bottoms of cookies.

Chocolate+Dulce de Leche Cookies

These cookies have a hint of spice from cinnamon, ancho chile powder, and cayenne pepper.

Chocolate+Dulce de Leche Cookies

Ingredients

  • 1/2 c. salted butter, softened
  • 1/2 c. brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1/4 c. milk
  • 3 tbs. jet black cocoa powder
  • 1 tsp. kosher salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tbs. ground cinnamon
  • 1/2 tsp. ancho chile powder
  • 1/16 tsp. cayenne pepper
  • 2 c. all purpose flour
  • 1/2 c. mini semi-sweet chocolate chips
  • 1 13.4 can dulce de leche (won’t use whole can)
Chocolate+Dulce de Leche Cookies

Yields Approximately 1 1/2 Dozen Cookies

Preheat the oven to 350 degrees Fahrenheit. Dissolve the cocoa powder in the milk, set aside. Cream the butter and sugar until light and fluffy. Scrape the bowl, then add the eggs and beat to combine. Add the vanilla and milk and mix to combine.

In a bowl, sift together the salt, baking soda, baking powder, cinnamon, ancho chile powder, cayenne pepper, and flour. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition. Add the chocolate chips and mix until just combined.

Take a tablespoon-sized scoop of dough and lightly flatten. Place a teaspoon of dulce de leche onto the dough. Place another tablespoon of dough on top and lightly roll between hands to combine. Place each scoop onto a parchment paper-lined baking sheet. Bake for 10-12 minutes until the cookies are lightly firm to the touch.

Pumpkin Gingersnaps

These cookies are extra tender from the pumpkin.

Pumpkin Gingersnaps

Ingredients

  • 1 c. salted butter, softened
  • 1/2 c. granulated sugar
  • 1/2 c. brown sugar, packed
  • 4 large eggs
  • 1/4 c. black strap molasses
  • 1/2 c. pumpkin puree
  • 1 tsp. vanilla extract
  • 1 tsp. kosher salt
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 1 tbs. ground ginger
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. ground cloves
  • 1/8 tsp. ground mace
  • 1/8 tsp. ground cardamom
  • 4 c. all-purpose flour
  • 1 c. turbinado sugar

Yields Approximately 4 Dozen Cookies

Preheat the oven to 350 degrees Fahrenheit. Cream the butter and sugars together until light and fluffy. Scrape the bowl, then add the eggs one at a time, scraping the bowl after each addition. Add the molasses, pumpkin, and vanilla and mix to combine.

In a bowl, sift together the salt, baking powder, baking soda, ginger, cinnamon, nutmeg, black pepper, cloves, mace, cardamom, and flour.

Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition.

Using tablespoon-sized scoops of dough, roll each dough ball in turbinado sugar before placing onto a parchment paper-lined baking sheet. Bake for 10-12 minutes, until the cookies are lightly firm to the touch and golden brown on the bottom.

Cinnamon Pecan Cookies

These soft little cookies have a hint of maple syrup.

Cinnamon Pecan Cookies

Ingredients

  • 1/2 c. salted butter, browned
  • 1/4 c. brown sugar, packed
  • 1/4 c. dark maple syrup
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1 tsp. kosher salt
  • 1 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 2 c. bread flour
  • 3/4 c. pecans, chopped

Yields Approximately 2 Dozen Cookies

In a sauce pan over medium heat, melt the butter. Continue cooking the butter, stirring frequently. The butter will start to foam and smell nutty. Remove from heat and allow to cool completely.

Preheat the oven to 350 degrees Fahrenheit. Beat the butter, brown sugar, and maple syrup. Scrape the bowl, then add the eggs and mix to combine. Add the vanilla.

In a bowl, sift together the salt, baking powder, cinnamon, and flour. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition. Add the pecans and mix until just combined.

Place dough onto parchment paper-lined baking sheets using tablespoon -sized scoops of dough. Bake for 8-10 minutes until the bottoms are lightly browned.

Peanut Butter Chocolate Chunkies

These gooey cookies are full of chocolate flavor.

Peanut Butter Chocolate Chunkies

Ingredients

  • 1/2 c. salted butter, softened
  • 1 c. dark brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp. vanilla
  • 1/2 c. smooth peanut butter
  • 1/4 c. warm water
  • 2 tbs. jet black cocoa powder
  • 1 tbs. milk powder
  • 1 tsp. kosher salt
  • 1 tsp. baking powder
  • 2 c. all-purpose flour
  • 1/2 c. mini semi-sweet chocolate chips
  • 1/2 c. mini M&Ms

Yields Approximately 1 1/2 Dozen Cookies

Peanut Butter Chocolate Chunkies Dough

Preheat the oven to 350 degrees Fahrenheit. Cream the butter and brown sugar until light and fluffy. Add the eggs and mix to combine. Add the vanilla and peanut butter and mix until combined. Dissolve the cocoa powder and milk powder in the water, then add to the mixture and beat to combine.

In a bowl, sift together the salt, baking powder, and flour. Gradually add the flour mixture to the wet ingredients, mixing until just combined. Add the chocolate chips and the M&Ms and mix to combine.

Take two tablespoons of dough and form dough ball before placing onto a parchment paper-lined baking sheet. Bake for 10-12 minutes until the cookies are lightly firm to the touch.

Funfetti Cookie Bars+Marshmallow Fluff

These cookies are sweet and gooey thanks to the marshmallow fluff.

Funfetti Cookie Bars+Marshmallow Fluff

Ingredients

  • 1 c. salted butter, softened
  • 1/2 c. brown sugar, packed
  • 1/2 c. granulated sugar
  • 4 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 1/4 tsp. coconut extract
  • 1 tsp. kosher salt
  • 2 tsp. baking soda
  • 2 3/4 c. all-purpose flour
  • 1/2 c. sprinkles
  • 7 oz. marshmallow fluff

Yields Approximately 24 bars

Preheat the oven to 350 degrees Fahrenheit. Beat the butter and sugar together until light and fluffy. Scrape the bowl, then add the eggs one at a time, scraping after each addition. Add the vanilla, almond, and coconut extracts.

In a bowl, sift together the salt, baking soda, and flour. Add to the wet ingredients in two additions, scraping after each addition. Add the sprinkles and mix until just combined. Fold in the marshmallow fluff.

Scrape dough into a greased 9×13 baking pan. Bake for 30-35 minutes until lightly golden brown or an inserted toothpick comes out clean. Cool before slicing.