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.
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.
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.
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.
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.
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.
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.
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
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.
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.