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Delicious Cookies To Enjoy With Your Morning BrewDelicious Cookies To Enjoy With Your Morning Brew

Delicious Cookies To Enjoy With Your Morning Brew

Coffee lovers, if you’re looking for the perfect dunking partner for your morning brew, look no further than these delicious cookie recipes. From classic chocolate chip to lush Nutella-stuffed. Try them out and don’t forget, One4all Gift Cards are accepted in great food retailers where you can stock up on all the ingredients.

Chocolate Chip Cookies (A Classic!)

Chocolate Chip Cookies (A Classic!)Chocolate Chip Cookies (A Classic!)

Recipe via Delish

Ingredients:

2 ½ sticks unsalted butter

1 cup brown sugar

½ cup granulated sugar

2 teaspoons vanilla extract

2 eggs

2 ¾ cup all-purpose flour

1 teaspoon baking soda

¾ teaspoon salt

2 cup semisweet chocolate chips

Directions:

Preheat oven to 375º and line a large baking sheet with parchment paper.

Using an electric mixer, beat butter and sugars until light and fluffy, about 2 minutes. Slowly beat in vanilla extract and eggs.

In a separate bowl, mix flour, baking soda and salt. Stir into butter-sugar mixture. Fold in chocolate chips.

Roll dough into 1-inch balls, placing them about 2 inches apart on prepared baking sheet. Bake cookies for 10 to 12 minutes, or until lightly golden.

Peanut Butter Cookies

Peanut Butter CookiesPeanut Butter Cookies

Recipe via Delish

Ingredients:

2 ½ cup all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon kosher salt

1 cup (2 sticks) butter, softened

1 cup granulated sugar

1 cup  packed brown sugar

2 large eggs

1 ½ cup creamy peanut butter

Directions:

In a large bowl, whisk together flour, baking soda, baking powder, and salt. 

Using a stand or hand mixer, beat butter and sugars on medium speed until very fluffy, 2 minutes. Beat in eggs one at a time, mixing well after each addition. Add peanut butter and continue mixing until mixture is completely smooth and fluffy, 2 to 3 minutes more.

Add flour mixture in batches and continue mixing, scraping sides of bowl as you go. Refrigerate batter 1 hour.

When ready to bake, preheat oven to 350° and line two baking sheets with parchment. Drop tablespoons of dough on prepared baking sheets, about 2” apart. 

Using a fork, score cookies with a cross-hatch pattern. 

Bake until golden, 15 to 18 minutes. Transfer to wire rack to let cool before serving.

Brookies

BrookiesBrookies

Recipe via Delish

Ingredients:

FOR THE BROWNIE

½ cup (1 stick) melted butter

¾ cup granulated sugar 

½ cup unsweetened cocoa powder

2 large eggs 

½ teaspoon pure vanilla extract 

1 cup all-purpose flour

½ teaspoon kosher salt 

FOR THE CHOCOLATE CHIP COOKIE

½ cup (1 stick) butter, softened 

½ cup  packed brown sugar 

¼ cup  granulated sugar 

1 large egg 

1 teaspoon pure vanilla extract 

1 ½ cup  all-purpose flour 

½ teaspoon baking soda 

½ teaspoon kosher salt 

1 cup chocolate chips

Flaky sea salt, for sprinkling  

Directions:

Preheat oven to 350° and line two large baking sheets with parchment paper. 

Make brownie cookie: In a large bowl, whisk together melted butter, sugar, and cocoa powder. Add eggs and vanilla and whisk until glossy. Add flour and salt and whisk until just combined. Refrigerate while you make chocolate chip cookie dough. 

Make chocolate chip cookie: In another large bowl using a hand mixer, beat together butter and sugars until light and fluffy. Add egg and vanilla and beat until combined. Add flour, baking soda, and salt and beat until just combined, then fold in chocolate chips. 

Make brookie: Using a small cookie scoop, form a heaping scoop of each dough into balls. Take one brownie ball and one cookie dough ball and roll them together. Repeat with remaining doughs. 

Place on prepared baking sheet 2" apart, then flatten slightly and sprinkle with sea salt. Bake until golden around the edges and just set, 10 minutes. Let cool 5 minutes before transferring to a wire rack, then let cool completely.

Cookie Dough Stuffed Oreos

Cookie Dough Stuffed OreosCookie Dough Stuffed Oreos

Recipe via Delish

Ingredients:

½ cup (1 stick) melted butter

½ cup granulated sugar 

½ cup packed brown sugar 

1 teaspoon pure vanilla extract 

1 cup almond flour 

½ teaspoon kosher salt 

2/3 cup mini chocolate chips

24 Oreos

1 cup chocolate chips

1 tablespoon coconut oil 

¼ cup sprinkles 

Directions:

Line a large baking sheet with parchment paper. In a large bowl, whisk together melted butter, sugars, and vanilla. Stir in almond flour and salt, then fold in mini chocolate chips. 

Separate Oreos trying to keep creme intact. Place 2 tsp of cookie dough on Oreo half with creme, then sandwich with other half of Oreo. Repeat with remaining Oreos and dough. 

Place chocolate chips and coconut oil in a microwave safe bowl and microwave in 30 second intervals until melted. Dip Oreos halfway into chocolate, place on prepared baking sheet, and top with sprinkles. Refrigerate until chocolate is hardened, 1 hour.

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip CookiesOatmeal Chocolate Chip Cookies

Recipe via Delish

Ingredients:

1 cup (2 sticks) butter, softened

¾ cup brown sugar

½ cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1 ½ cup all-purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

1 teaspoon cinnamon

2 cups old-fashioned oats

2 cups chocolate chips

Directions:

Preheat oven to 350° and line two baking sheets with parchment paper. In a large bowl cream together butter and sugars until light and fluffy. Add egg then vanilla and mix well. 

In another large bowl whisk together flour, baking soda, salt, and cinnamon. Add to wet ingredients and mix until just combined then stir in oats and chocolate chips. 

Scoop dough onto baking sheets about 2” apart. Bake until set, 12 minutes.

Nutella-Stuffed Cookies

Nutella-Stuffed CookiesNutella-Stuffed Cookies

Recipe via Delish

Ingredients:

1 ½ cups Nutella

1 cup (2 sticks) butter, softened

1 cup packed brown sugar

½ cup sugar

2 large eggs

2 tablespoons milk

2 teaspoons pure vanilla extract

2 cups  all-purpose flour

1 cup unsweetened dark cocoa powder

1 teaspoon baking soda

1 teaspoon kosher salt

Flaky sea salt

Directions:

Line a baking sheet with parchment paper. Scoop 1-tablespoon balls of Nutella onto prepared baking sheet (24 balls total).

In a large bowl using a hand mixer, beat butter and both sugars until light and fluffy. Add eggs, milk, and vanilla and beat until combined, then add flour, cocoa powder, baking soda, and salt. Refrigerate dough while Nutella is in freezer.

Preheat oven to 350° and line a baking sheet with parchment paper.

Scoop a heaping tablespoon of cookie dough and flatten into a pancake-like circle. Top with a frozen Nutella ball and cover with dough, pinching to seal and adding more dough if necessary to completely cover. Transfer to prepared baking sheet and repeat with remaining dough and frozen Nutella, spacing cookies 2 inches apart.

Sprinkle cookies with flaky sea salt and bake until puffed, 15 minutes. Let cool on pan 5 minutes before serving.

Crème Brulee Sugar Cookies

Crème Brulee Sugar CookiesCrème Brulee Sugar Cookies

Recipe via Delish

Ingredients:

FOR THE COOKIES

¾ cup (1 1/2 sticks) butter, softened

½ cup packed brown sugar

½ cup granulated sugar

1 large egg

1 tablespoon pure vanilla extract

2 cups  all-purpose flour

2 teaspoon cornstarch

1 teaspoon baking soda

¼ teaspoon 

kosher salt

FOR THE FROSTING

1 (8-oz.) block cream cheese, softened

1 ¼ cup powdered sugar

1 teaspoon pure vanilla extract

¼ cup granulated sugar

Directions:

Preheat oven to 350° and line two cookie sheets with parchment. Cream butter and sugars until light and fluffy, 3 to 4 minutes. Mix in egg and vanilla.

In another bowl, whisk together flour, cornstarch, baking soda, and salt, then add mixture to wet ingredients and mix until smooth. Dough will be thick.

Using a small cookie scoop, place tablespoon balls of dough onto parchment-lined cookie sheets. Press down lightly on each cookie to flatten slightly. Bake until edges are just starting to brown, 9 to 10 minutes.

Remove from oven and let cool 2 to 3 minutes, then transfer to a cooling rack to cool completely.

Make frosting: Beat cream cheese until smooth. Add powdered sugar and vanilla and mix until smooth.

Put sugar into a small bowl. Spread about a tablespoon of frosting onto tops of each cookie, then press into granulated sugar, coating frosting with sugar.

Just before serving, use a kitchen torch to caramelize sugar on top, then set aside to cool. Store cookies in the fridge for up to 4 days.

Butter Pecan Cookies

Butter Pecan CookiesButter Pecan Cookies

Recipe via Delish

Ingredients:

FOR THE COOKIES

1 cup butter, softened

1 cup packed brown sugar

½ cup granulated sugar

2 teaspoons pure vanilla extract

2 large eggs

2 cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon kosher salt

1 cup chopped pecans

FOR THE MAPLE BUTTERCREAM

1 cup (2 sticks) butter, softened

3 cups powdered sugar

3 tablespoons maple syrup

1/3 cup heavy cream

1 cup pecans, for decorating

Directions:

Preheat oven to 350º and line 2 baking sheets with parchment paper. In a large bowl using a hand mixer, beat butter and sugars until smooth. Add vanilla and eggs and beat until combined, then add flour, baking soda, and salt and mix until just combined. Fold in chopped pecans and chill dough for 20 to 30 minutes.

Using a medium cookie scoop, scoop balls of dough onto prepared baking sheets and bake until golden, 10 to 12 minutes. Let cool completely.

Make frosting: In a large bowl using a hand mixer, beat butter until smooth and fluffy, 2 minutes. Add powdered sugar and beat until combined, then add maple syrup and heavy cream and beat until creamy. 

Frost cookies and decorate with more pecans.

Carrot Cake Cookies

Carrot Cake CookiesCarrot Cake Cookies

Recipe via Delish

Ingredients:

FOR COOKIES

¾ cup (1 1/2 sticks) butter, softened

1 cup  packed brown sugar

½ cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extraact

1 ½ cup all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ teaspoon kosher salt

1 cup  packed shredded carrots (from 2 medium carrots)

¾ cup unsweetened shredded coconut

½ cup raisins

2 cups old-fashioned oats

CREAM CHEESE GLAZE

1 cup powdered sugar

1 oz. cream cheese, at room temperature

4 teaspoons milk

¼ teaspoon pure vanilla extract

Directions:

Preheat oven to 350º and line a baking sheet with parchment. In a bowl of an electric mixer, beat butter and sugars until light and fluffy. Add eggs, one at a time, until incorporated, then add vanilla. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Add dry ingredients to butter mixture until well-combined.

Stir in carrots, coconut, raisins, and oats and mix until just combined.

Scoop 1” rounds of dough onto baking sheet. Bake until golden, 15 to 18 minutes. Let cool.

Make glaze: Beat together cream cheese, powdered sugar, milk, and vanilla until combined. Drizzle glaze over each cookie and let harden before serving.

Cinnamon Roll Cookies

Cinnamon Roll CookiesCinnamon Roll Cookies

Recipe via Delish

Ingredients:

FOR COOKIES

3 cups all-purpose flour, plus more for surface

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup(2 sticks) butter, softened

1 cup granulated sugar

1 large egg

1 tablespoon milk

1 teaspoon pure vanilla extract

FOR FILLING

2 tablespoons melted butter

¼ cup packed brown sugar

2 teaspoons ground cinnamon

FOR GLAZE

1 ¼ cup powdered sugar

2 tablespoons milk

Directions:

Heat oven to 350° and line two baking sheets with parchment paper. In a large bowl, whisk together flour, baking powder, and salt. 

In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter and sugar until fluffy and pale in color. Add egg, milk, and vanilla and beat until combined, then add flour mixture gradually until totally combined. Divide dough in half.

On a floured surface, roll each piece of dough into a 9"-x-10" rectangle, about 1/4" thick. 

In small bowl, combine brown sugar and cinnamon. Brush rectangles with melted butter and sprinkle with sugar mixture. Tightly roll up each rectangle into a tight log. 

Slice into ½"-thick slices and transfer to prepared baking sheets, spaced 1" apart. Bake until lightly golden, 12 to 14 minutes. Let cool on sheets 5 minutes.

In small bowl, combine powdered sugar with milk and drizzle over cookies.

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