There is something about oatmeal raisin cookies that is just pure nostalgia. One bite into a chewy oatmeal raisin cookie elicits memories of Christmas and grandma’s house and all this cozy and wam.

This oatmeal raisin cookie recipe is truly the best. Just like my famous oatmeal cookies, these delicious morsels are easy to make and do not require any chilling. They are loaded with raisins and are beloved by all who try them.

Oatmeal Raisin Cookies: Ingredients & Substitutions

• All-purpose flour. Use 1:1 all-purpose gluten-free baking flour to make the recipe gluten-free.
• Salted Butter. Unsalted butter also works well.
• Light Brown Sugar. If you like a little bolder molasses taste, use dark brown sugar.
• Granulated Sugar. use white granulated sugar or organic cane sugar for the best results.
• Oatmeal: For the perfect, chewy texture use old-fashioned (or rolled) oats. You can use quick oats, but using them will change the texture.
• Sea salt. I only ever bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half. 
• Raisins. Use traditional or golden raisins.

How to Make Oatmeal Raisin Cookies

Let’s walk through this oatmeal raisin cookie recipe step-by-step, and remember to watch the video for additional guidance.

Begin by combining the flour, baking soda, baking powder, salt and cinnamon in a medium bowl, then set the dry ingredients aside.

Then, beat together the softened butter and sugars for 1 minute.

Next, add the egg and vanilla and beat on medium speed until the mixture is light – about 1 minute.

Then add the dry ingredient mixture and beat on low speed until just combined.

Once the mixture is smooth, add the oatmeal and beat on low speed.

Then, add raisins and stir until evenly distributed in the dough.

Use a 1 ½ to 2 tablespoon cookie scoop to portion out the dough, then roll it into balls and place them on the prepared cookie sheet. Repeat until all the dough is used.

Bake the oatmeal raisin cookies in the preheated oven for 8-10 minutes until the top is just set. Be very careful not to over-bake.

Let the cookies sit on the baking pan for 5 minutes before transferring them to a wire rack to cool completely.

Serve

Enjoy the oatmeal raisin cookies slightly warm or room temperature. They are delicious when included on a cookie tray with some of our other favorite cookie recipes!

How to Store Oatmeal Raisin Cookies

Store cookies in an airtight container at room temperature for 3-5 days.

Freeze

You can freeze baked oatmeal raisin cookies cookies in an airtight container for up to 2 months. Or, you can freeze the dough and bake them fresh (preferred method).

To freeze the dough: 

1. Form the dough into balls and place them on a non-stick cookie sheet.
2. Put the cookie sheet in the freezer for 1-2 hours or until the dough is frozen. 
3. Transfer to an airtight, freezer-friendly container (I recommend either a glass storage container or a freezer-friendly ziplock bag). 
4. Freeze for up to 2 months.
5. To bake: remove dough from the freezer and let it thaw to room temperature. Then bake according to the recipe instructions. 

Oatmeal Raisin Cookies Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Best Oatmeal Raisin Cookies

These are the best Oatmeal Raisin cookies! They have crispy edges, soft and chewy centers, a rich vanilla flavor and plenty of raisins! They are easy to make with simple ingredients – no chilling required.

Course cookies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 18 cookies

Calories 151kcal

Author Laura

Cost $6

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• baking sheet
• KitchenAid Mixer
• Parchment Paper
• silicone baking mat

Ingredients

• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon sea salt
• ½ teaspoon ground cinnamon
• ½ cup salted butter softened
• ½ cup granulated sugar
• ½ cup light brown sugar packed
• 1 egg
• 1 teaspoon pure vanilla extract
• 1 ½ cup old-fashioned oatmeal
• ¾ cup raisins

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F.
• Line two large baking sheets with parchment paper. Set aside.
• In a small bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Set aside.
• Place softened butter, granulated sugar and brown sugar in the bowl of a standing mixer and beat until combined. (or beat in large bowl with a handheld mixer)
• Add egg and vanilla and beat on medium speed until the mixture is light (about 30-60 seconds).
• Add dry ingredient mixture and beat on low speed until just combined.
• Add oatmeal and beat on low speed until combined.
• Add raisins and stir until evenly distributed in the dough.
• Use a 1 ½ to 2 TBS cookie scoop to measure out the dough.
• Roll the dough into a ball and place on the prepared cookie sheet. Repeat until all the dough is used.
• Gently and very slightly press down tops of cookies until they are flat.
• Bake in preheated oven for 8-10 minutes until the top is just set.
• Let sit on the baking pan for 5 minutes before transferring to a wire rack to cool.

Video

Notes

Ingredient Notes/Substitutions

• All-purpose flour. Use 1:1 all-purpose gluten-free baking flour to make the recipe gluten-free.
• Salted Butter. Unsalted butter also works well.
• Light Brown Sugar. If you like a little bolder molasses taste, use dark brown sugar.
• Granulated Sugar. use white granulated sugar or organic cane sugar for the best results.
• Oatmeal: For the perfect, chewy texture use old-fashioned (or rolled) oats. You can use quick oats, but using them will change the texture.
• Sea salt. I only ever bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half. 
• Raisins. Use traditional or golden raisins.

Store

Store cookies in an airtight container at room temperature for 3-5 days.

Freeze

You can freeze baked oatmeal raisin cookies cookies in an airtight container for up to 2 months. Or, you can freeze the dough and bake them fresh (preferred method).

To freeze the dough: 

1. Form the dough into balls and place them on a non-stick cookie sheet.
2. Put the cookie sheet in the freezer for 1-2 hours or until the dough is frozen. 
3. Transfer to an airtight, freezer-friendly container (I recommend either a glass storage container or a freezer-friendly ziplock bag). 
4. Freeze for up to 2 months.
5. To bake: remove dough from the freezer and let it thaw to room temperature. Then bake according to the recipe instructions. 

Nutrition

Serving: 1cookie | Calories: 151kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 143mg | Potassium: 90mg | Fiber: 1g | Sugar: 12g | Vitamin A: 171IU | Vitamin C: 0.3mg | Calcium: 16mg | Iron: 1mg

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We are well-known for our chocolate chip cookies, and for good reason, they are the best. Well, I took that recipe and modified it to make these small batch chocolate chip cookies.

These small batch cookies are just as delicious as a larger batch but use a fraction of the ingredients. They are buttery, perfectly sweet, with crisp edges and chewy centers. And (of course) they are loaded with melty chocolate chips!

Use this recipe to make eight perfect chocolate chip cookies today! You won’t regret it!

Small Batch Chocolate Chip Cookies: Ingredients & Substitutions

• All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
• Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. 
• Salted Butter. Unsalted butter, coconut oil, ghee or vegan butter sticks (like Earth’s Balance) work well.
• Granulated sugar. I recommend using organic cane sugar or regular white sugar.
• Light brown sugar.  dark brown sugar will impart a more pronounced molasses taste.
• Egg yolk. you can use egg replacer, or 1 tablespoon heavy cream in place of the yolk if desired.
• Chocolate chips. use your favorite variety, or use chopped chocolate bars, etc.

How to Make Small Batch Chocolate Chip Cookies

Let’s walk through this recipe step-by-step, and make sure to watch the video.

Begin by combining the all-purpose flour, baking soda, baking powder and sea salt in a small bowl, then set it aside.

Then, in a medium bowl with a handheld mixer, beat together butter, granulated sugar and brown sugar until combined.

Next, add vanilla and egg yolk and beat until light and fluffy.

Then, add the dry ingredient mixture and beat well. The dough should easily clump together.

Next, stir in chocolate chips by hand.

Then, use a 1 ½ to 2 tablespoon cookie scoop to portion the dough, then roll it into balls and place them evenly spaced on the prepared baking sheet.

Bake the Small Batch Chocolate Chip Cookies in the preheated oven for 8-9 minutes or until set around the edges and just barely starting to turn light brown top.

Do not over-bake, they will look slightly underdone and that is exactly how you want them (see this post for help: chocolate chip cookies).

Then, let the Small Batch Chocolate Chip Cookies cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.

Serve

I love enjoying these Small Batch Chocolate Chip Cookies slightly warm with a cold glass of milk.

Store

Store baked cookies in an airtight container at room temperature for up to 3 days.

Freeze

If you’d like to freeze these cookies (even though this recipe only makes 8), here’s how. (honestly, if you want to make cookies to freeze I recommend making a full batch of chocolate chip cookies so you have plenty in the freezer, that’s just my two cents).

• Freeze the dough before baking.  Portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer to an airtight container until you’re ready to bake.
  • To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions. 
• Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 mont
  • To thaw: let the cookies sit at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish covered with foil (or a lid) until warmed through. 

Small Batch Chocolate Chip Cookies Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Small Batch Chocolate Chip Cookies Recipe

This Small Batch Chocolate Chip Cookies recipe is adapted from our famous chocolate chip cookies (tastes just like them) and makes 8 cookies! The perfect recipe when you want to satisfy your sweet tooth but only want to make a small batch of cookies.

Course cookies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 8 cookies

Calories 195kcal

Author Laura

Cost $3

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• KitchenAid Mixer
• baking sheet
• silicone baking mat

Ingredients

• ¼ cup salted butter
• ¼ cup granulated sugar
• ¼ cup light brown sugar
• ½ tsp vanilla extract
• 1 egg yolk
• ¾ cup all-purpose flour
• ¼ teaspoon baking soda
• ⅛ teaspoon baking powder
• ¼ teaspoon sea salt
• ⅓ cup semisweet chocolate chips

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F
• In a small bowl, combine all-purpose flour, baking soda, baking powder and sea salt. Set aside.
• In a medium bowl with a handheld mixer, beat together butter, granulated sugar and brown sugar until combined.
• Add vanilla and egg yolk and beat until light and fluffy.
• Add dry ingredients and beat well. Dough should easily clump together.
• Stir in chocolate chips by hand.
• Use a 1 ½ to 2 TBS cookie scoop to portion dough, then roll it into balls and place evenly spaced on the prepared baking sheet.
• Bake in the preheated oven for 8-9 minutes or until set around the edges and just barely starting to turn light brown top. Do not overbake
• Let cool on the pan for 10 minutes before removing to a wire rack to cool completely.

Video

Notes

Ingredient Notes/Substitutions

• All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
• Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. 
• Salted Butter. Unsalted butter, coconut oil, ghee or vegan butter sticks (like Earth’s Balance) work well.
• Granulated sugar. I recommend using organic cane sugar or regular white sugar.
• Light brown sugar.  dark brown sugar will impart a more pronounced molasses taste.
• Egg yolk. you can use egg replacer, or 1 tablespoon heavy cream in place of the yolk if desired.
• Chocolate chips. use your favorite variety, or use chopped chocolate bars, etc.

Store

Store leftover cookies in an airtight container in at room temperature for up to 3 days.

Nutrition

Serving: 1cookie | Calories: 195kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 157mg | Potassium: 75mg | Fiber: 1g | Sugar: 16g | Vitamin A: 213IU | Calcium: 20mg | Iron: 1mg

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The peanut butter & chocolate is my all-time favorite flavor combination, so naturally I had to take my recipe for the best peanut butter cookies and add chocolate, resulting in these peanut butter chocolate chip cookies!

These peanut butter chocolate chip cookies are easy to make with simple ingredients. They have the perfect texture, a rich peanut butter flavor and plenty of chocolate chips!

Peanut Butter Chocolate Chip Cookies: Ingredients & Substitutions

• Salted Butter. Unsalted butter or ghee are good substitutes.
• Peanut Butter. I recommend using peanut butter that is solid at room temperature You can use natural peanut butter, but be aware that the cookies may spread more and be more on the crispy side than the soft side. Also, many natural peanut butters are unsalted, so you may need to increase the amount of salt in the recipe by ¼ tsp. 
• Whole Milk. you can substitute 2% milk, heavy cream, or half-and-half.
• Light Brown Sugar. If you like a little bolder, molasses taste use dark brown sugar.
• Granulated Sugar. White sugar or organic cane sugar are both great options.
• Cinnamon.  I think the touch of cinnamon is the chef’s kiss in this recipe, however you can omit it if you prefer.
• Sea salt. I only bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half. 

How to Make Peanut Butter Chocolate Chip Cookies

This is a simple cookie recipe that’s easy to make. We’ll walk through the process step-by-step, and don’t forget to watch the video.

Begin by creaming the butter and peanut butter together in a large bowl with a handheld mixer, or in the bowl of a standing mixer fitted with the paddle attachment.

Then, add the sugars and beat until combined.

Next, add the eggs, vanilla and milk and beat for 30-60 seconds on medium-high speed until the mixture is light and the sugar is dissolved.

Then, add the dry ingredients to the wet peanut butter mixture and mix on low speed until combined.

Stir in the chocolate chips until evenly distributed throughout the dough.

Chill the dough in an airtight container in the refrigerator for at least 1 hour, or up to overnight.

After the dough is chilled, preheat the oven to 375 degrees F. Line two large baking sheets with silicone baking mats or parchment paper and set aside.

Then, use a cookie scoop to measure 1 ½ to 2 Tablespoon portions of dough and roll them into balls. Repeat until all the dough has been used.

Place 12 cookies on each large baking sheet.

Then use a fork to gently press a crisscross pattern into the top of each cookie.

Bake in preheated oven for approximately 9-10 minutes. Take them out when they are just barely starting to turn brown, puffed and just start to crackle.

Then, let the peanut butter chocolate chip cookies sit on the baking pan for 5 minutes before removing to cooling rack.

Cool completely on a wire rack before serving or storing.

Store

Store peanut butter chocolate chip cookies in an airtight container at room temperature for 3-5 days.

To freeze

Freeze baked cookies for up to 1 month in an airtight container in the freezer.

Freeze the cookie dough by rolling it into balls and placing it in an airtight, freezer-friendly container for up to 1 month.

To bake, thaw cookie dough to room temperature and follow recipe instructions on pressing the tops with a fork and baking.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Peanut Butter Chocolate Chip Cookies

This is the best peanut butter chocolate chip cookies recipe ever. They have chewy edges, soft centers, lots of peanut butter and chocolate chips!

Course cookies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

chilling 1 hour hour

Total Time 1 hour hour 19 minutes minutes

Servings 24 Cookies

Calories 196kcal

Author Laura

Cost $5

Equipment

• measuring spoons
• measuring cups
• baking sheet
• KitchenAid Mixer
• silicone baking mat

Ingredients

• ½ cup butter softened
• 1 cup peanut butter
• ½ cup granulated sugar
• ½ cup brown sugar packed
• 1 Tablespoon milk
• 1 teaspoon pure vanilla extract
• 1 egg
• 1 ¼ cups flour
• ½ teaspoon baking soda
• ¼ teaspoon sea salt
• ¼ teaspoon baking powder
• ¼ teaspoon cinnamon
• 1 cup chocolate chips

US Customary – Metric

Instructions

• In the bowl of a standing mixer, or in a large bowl with a hand-held mixer, cream together butter and peanut butter until smooth.
• Add sugars and beat until combined.
• Add eggs, vanilla and milk and beat for 30-60 seconds on medium-high speed until the mixture is light in color and sugar is dissolved.
• Add the flour, baking soda, sea salt, baking powder and cinnamon, then beat until incorporated.
• Add the chocolate chips and stir until combined.
• Transfer the dough to an airtight glass container with a lid and chill in the refrigerator for at least 60 minutes, and up to overnight.
• Preheat oven to 375 degrees F. Line two large baking sheets with silicone baking mats or parchment paper and set aside.
• Use a cookie scoop to measure 1 ½ to 2 TBS dough and roll it into a ball. Repeat until all the dough has been used.
• Place 12 cookies on each large baking sheet.
• Use a fork to gently press a crisscross pattern into the top of each cookie.
• Bake in preheated oven for approximately 9-10 minutes. Take them out when they are just barely starting to turn brown, puffed and just start to crackle.
• Let the cookies sit on the baking pan for 5 minutes before removing to cooling rack.
• Cool completely on a wire rack before serving or storing.

Video

Notes

Store: 

Store peanut butter cookies in an airtight container at room temperature for 3 days, or in the refrigerator for 5 days.

Freeze: 

Freeze baked cookies for up to 1 month in an airtight container in the freezer.

Or, freeze the cookie dough by rolling it into balls and placing it in an airtight, freezer-friendly container for up to 1 month.

To bake, thaw cookie dough to room temperature and follow recipe instructions on pressing the tops with a fork and baking.

Ingredient Notes/Substitutions

• Salted Butter. Unsalted butter or ghee are good substitutes.
• Peanut Butter. I recommend using peanut butter that is solid at room temperature You can use natural peanut butter, but be aware that the cookies may spread more and be more on the crispy side than the soft side. Also, many natural peanut butters are unsalted, so you may need to increase the amount of salt in the recipe by ¼ tsp. 
• Whole Milk. you can substitute 2% milk, heavy cream, or half-and-half.
• Light Brown Sugar. If you like a bolder, molasses taste use dark brown sugar.
• Granulated Sugar. White sugar or organic cane sugar are both great options.
• Cinnamon.  I think the touch of cinnamon is the chef’s kiss in this recipe, however you can omit it if you prefer.
• Sea salt. I only bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half. 

 

Nutrition

Serving: 1cookie | Calories: 196kcal | Carbohydrates: 21g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 133mg | Potassium: 83mg | Fiber: 1g | Sugar: 15g | Vitamin A: 146IU | Vitamin C: 0.05mg | Calcium: 24mg | Iron: 1mg

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Shortbread cookies are a testimony to the fact that there is so much beauty in simplicity.

Recipes don’t have to be complicated to be amazing, and this shortbread recipe is delicious proof.

Six common ingredients come together beautifully to make shortbread cookies that are buttery and perfectly sweet. They have crispy edges and chewy centers and are complete cookie perfection.

Shortbread Cookies Ingredients & Substitutions

• Salted Butter. Unsalted butter can be used in place of salted butter. 
• Granulated sugar. I recommend using organic cane sugar or white sugar.
• Egg yolks. There are no substitutes for egg yolks in this recipe.
• Vanilla extract. You can substitute up to ½ teaspoon of vanilla with different flavor extracts such as lemon, orange, peppermint, almond, etc.
• All-purpose flour.  For a gluten-free version substitute a 1:1 all-purpose gluten-free flour.
• Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. 

How to Make Shortbread Cookies

We’ll walk through this shortbread recipe step-by-step, and don’t forget to watch the video!

Begin by beating the butter and sugar for 1 minute, either in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer.

Then, add the egg yolks, vanilla extract, and salt and beat for an additional minute.

Next, add the flour and beat until the mixture begins to clump together (60-90 seconds).

Once the mixture clumps together, gather the dough and roll it into a log that is 2” in diameter (about 16 inches long).

Wrap the dough in plastic wrap and chill it in the refrigerator for at least 1 hour (or up to overnight).

After chilling, preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper or a silicone baking mats.

Then, slice the cookie dough into ½ inch thick circles.

Then, evenly space the shortbread cookies on the prepared baking sheet.

Once they’re on the baking sheet, bake them in the preheated oven for 11-12 minutes until the cookies look set and the bottom edges just barely start to turn brown.

Let the shortbread cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Serve

If you are a shortbread purist, you will probably opt to serve them plain. However, you can also add icing or frosting to the cookies if you wish. Here are some suggestions:

• Dip them in chocolate ganache or slather with chocolate buttercream frosting.
• Make them fruity with lemon glaze, lemon frosting or strawberry glaze.
• Make a simple vanilla glaze with 1 cup powdered sugar, 1 Tablespoon milk and ½ tsp vanilla extract.

Store/Freeze

Store shortbread cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 1 month.

You can also slice, then flash-freeze the cookie dough. Freeze it in an airtight container then thaw and bake fresh according to the recipe instructions.

Shortbread Cookies Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Shortbread Cookies Recipe

These are the best shortbread cookies – buttery with crispy edges and soft centers. It only takes 6 ingredients to make the most delicious shortbread recipe ever!

Course cookies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Chilling 1 hour hour

Total Time 1 hour hour 22 minutes minutes

Servings 32 Cookies

Calories 101kcal

Author Laura

Cost $5

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• KitchenAid Mixer
• Parchment Paper
• baking sheet
• silicone baking mat

Ingredients

• 1 cup salted butter softened
• ¾ cup granulated sugar
• 2 egg yolks
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• ½ teaspoon fine sea salt

US Customary – Metric

Instructions

• In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat together butter and sugar for 1 minute.
• Add egg yolks, vanilla extract, and salt and beat for an additional minute.
• Add the flour and beat until the mixture begins to clump together (60-90 seconds).
• Gather the dough and roll it into a log that is 2” in diameter (about 16 inches long).
• Wrap in plastic wrap and chill in the refrigerator for at least 1 hour (or up to overnight).
• After chilling, preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper or a silicone baking mats.
• Carefully slice the cookies into ½ inch thick circles.
• Evenly space the cookies on the prepared cookie sheet.
• Bake in the preheated oven for 11-12 minutes until the cookies look set and the bottom edges just barely start to turn brown.
• Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Video

Notes

Ingredient Substitutions

• Salted Butter. Unsalted butter can be used in place of salted butter. 
• Granulated sugar. I recommend using organic cane sugar or white sugar.
• Egg yolks. There are no substitutes for egg yolks in this recipe.
• Vanilla extract. You can substitute up to ½ teaspoon of vanilla with different flavor extracts such as lemon, orange, peppermint, almond, etc.
• All-purpose flour.  For a gluten-free version substitute a 1:1 all-purpose gluten-free flour.
• Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. 

Store/Freeze

Store shortbread cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 1 month.

You can also slice, then flash-freeze the cookie dough. Freeze it in an airtight container then thaw and bake fresh according to the recipe instructions.

Nutrition

Serving: 1cookie | Calories: 101kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 83mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 193IU | Calcium: 4mg | Iron: 0.4mg

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M & M Cookies are a nostalgic treat that transports me back to a little bakery in my favorite hometown.

I worked hard to create a bakery-style M & M cookie recipe – and this one is a definite winner. They have chewy edges and soft centers, and taste irresistibly buttery and sweet.

I combined M&Ms and mini chocolate chips so that these cookies are bursting with chocolate in every bite!

M & M Cookies: Ingredients & Substitutions

• All-purpose flour. For a gluten-free version, use an all-purpose gluten-free baking flour.
• Light Brown sugar. for these to taste the most like bakery m and m cookies, I suggest only using light brown sugar.
• Granulated sugar. you can use organic cane sugar instead of regular white sugar.
• Salted Butter. Unsalted butter works well in this recipe.
• Fine Sea salt. If you use table salt (iodized) I recommend halving the salt.
• Mini Chocolate chips. I suggest mini chips to offset the size of the M&Ms in these cookies, however you can use regular chips if you wish.
• M&Ms. Use regular M&Ms or your favorite holiday varieties to make festive cookies. I love making these as Christmas using red & green M&Ms. I also have been buying these Unreal chocolate candies in place of M&Ms because they don’t use any artificial ingredients or food dyes – so I use those for most occasions.

How to Make M & M Cookies

Begin my mixing the flour, baking soda, baking powder, and salt together in a small bowl, then set the dry ingredients aside.

Then, in the bowl of a standing mixer or in a large bowl with a handheld mixer, cream together butter, light brown sugar and granulated sugar.

Next, add the egg and vanilla to the butter/sugar mixture and beat until combined.

Then add the dry ingredients and beat until combined.

Finally, stir in the M&M’s and chocolate chips and mix until evenly distributed throughout the dough.

When the dough is ready, use a 1 ½  Tablespoon cookie scoop to portions out the dough, roll it into balls and place the balls evenly spaced on a baking sheet. Repeat until all the dough is used.

Then, bake the m and m cookies in preheated oven for 9-10 minutes, or until the top is just set and just barely beginning to turn light golden brown.

Once they are finished baking, remove the m & m cookies from the oven and let them cool on the baking sheet for 5-10 minutes.

After 5-10 minutes, transfer the cookies to a wire rack to cool completely.

Serve

Serve the m and m cookies slightly warm for the gooey, fresh-from the oven flavor. Or, you can serve them completely cooled.

We like to layer them with vanilla ice cream or vanilla frosting and make cookie sandwiches too – yum!

Store

Once cooled, store this m & m cookie recipe in an airtight container at room temperature for 3-5 days.

Freeze

Or, you can freeze these m and m cookies two ways: 

• Freeze the dough before baking.  Portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer to an airtight container until you’re ready to bake.
  • To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions. 
• Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 mont
  • To thaw: let the cookies sit at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish covered with foil (or a lid) until warmed through. 

M & M Cookies Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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M & M Cookies Recipe

These M & M Cookies have chewy edges, gooey centers are loaded with chocolate – both M & Ms and chocolate chips! They are easy to make and don't require any chilling.

Course cookies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 18 Cookies

Calories 187kcal

Author Laura

Cost $8

Equipment

• measuring spoons
• measuring cups
• glass batter bowl
• spatula
• cookie scoop
• baking sheet
• KitchenAid Mixer
• silicone baking mat
• Parchment Paper

Ingredients

• ½ cup salted butter softened
• ¾ cup granulated sugar
• ¼ cup light brown sugar packed
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon fine sea salt
• ¾ cup M&Ms
• ¼ cup mini chocolate chips

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F.
• Line two baking sheets with parchment paper or silicone baking mats. Set aside.
• In a small bowl, mix together flour, baking soda, baking powder, and salt. Set aside.
• In the bowl of a standing mixer or in a large bowl with a handheld mixer, cream together butter, light brown sugar and granulated sugar.
• Add egg and vanilla to the butter/sugar mixture and beat until combined.
• Add dry ingredients and beat until combined.
• Add M&M’s and chocolate chips and mix until evenly distributed.
• Use a 1 ½ Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.
• Bake in preheated oven for 9-10 minutes, or until the top is just set and just barely beginning to turn light golden brown.
• Remove from oven and let cool on the baking sheet for 5-10 minutes.
• Transfer cookies to a wire rack to cool

Video

Notes

Ingredient Substitutions 

• All-purpose flour. For a gluten-free version, use an all-purpose gluten-free baking flour.
• Light Brown sugar. for these to taste the most like bakery m and m cookies, I suggest only using light brown sugar.
• Granulated sugar. you can use organic cane sugar instead of regular white sugar.
• Salted Butter. Unsalted butter works well in this recipe.
• Fine Sea salt. If you use table salt (iodized) I recommend halving the salt.
• Mini Chocolate chips. I suggest mini chips to offset the size of the M&Ms in these cookies, however you can use regular chips if you wish.
• M&Ms. Use regular M&Ms or your favorite holiday varieties to make festive cookies. I love making these as Christmas using red & green M&Ms. I also have been buying these Unreal chocolate candies in place of M&Ms because they don’t use any artificial ingredients or food dyes – so I use those for most occasions.

Store

Once cooled, store this m & m cookie recipe in an airtight container at room temperature for 3-5 days.

Freeze

You can freeze these m & m cookies two ways: 

1. Freeze the dough before baking.  Portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer to an airtight container until you’re ready to bake.
   1. To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions. 
2. Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.
   1. To thaw: let the cookies sit at room temperature until thawed.

Nutrition

Serving: 1cookie | Calories: 187kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 148mg | Potassium: 26mg | Fiber: 1g | Sugar: 18g | Vitamin A: 196IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 1mg

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White chocolate macadamia nut cookies are a classic cookie served in lunchrooms and at bakeries everywhere.

This macadamia nut cookies recipe is even better than your favorite bakery! They’re rich, buttery & chewy with tons of white chocolate and macadamia pieces in every bite. Also try these white chocolate chip cookies, yum!

Plus, they’re easy to make with simple ingredients and no chilling!

White Chocolate Macadamia Nut cookies: Ingredients & Substitutions

• All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
• Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. 
• Salted Butter. Unsalted butter or vegan butter sticks (like Earth’s Balance) work well.
• Granulated sugar. I recommend using organic cane sugar or regular white sugar.
• Light brown sugar.  I don’t recommend making substitutions for the light brown sugar in this white chocolate macadamia nut cookie. Using dark brown sugar works, but it will impart a bolder molasses taste which isn’t preferred with this cookie.
• White chocolate chips. Use a high-quality, white chocolate chip made with real cocoa butter (read the ingredients)!! Some brands I recommend: Whole Foods 365 White Chocolate Baking Chips, Cacaoholic, and Callebaut. I used Ghirardelli in this post but they’re not made with real cocoa butter.
• Macadamia nuts. Use roasted and salted or unsalted nuts for the best flavor.

How to Make Macadamia Nut Cookies

These cookies are easy to make, no chilling required! Don’t forget to watch the video.

Begin by combining the flour, baking soda, baking powder, and sea salt in a medium bowl, then set the dry ingredients aside.

Then, beat the butter, white sugar and brown sugar together either in a standing mixer or in a large bowl with a handheld mixer, on medium-high for 1 minute.

Next, add the egg and vanilla and beat until light – about 1 minute.

Then, add the dry ingredients and beat until combined.

Next, add the white chocolate chips and macadamia nuts and stir until evenly distributed throughout the dough.

Once the dough is ready, use a 1 ½ Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.

Then, bake the white chocolate macadamia nut cookies in the preheated oven for 8-10 minutes, or until the top is just set and is just barely beginning to turn light golden brown.

Remove the macadamia nut cookies from oven and let them cool on the baking sheet for 5-10 minutes.

After 5-10 minutes, transfer the cookies to a wire rack to cool completely.

Store

Once cooled, store these white chocolate macadamia nut cookies in an airtight container at room temperature for 3-5 days.

Freeze

You can freeze these macadamia nut cookies two ways: 

• Freeze the dough before baking.  Portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer to an airtight container until you’re ready to bake.
  • To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions. 
• Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 mont
  • To thaw: let the cookies sit at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish covered with foil (or a lid) until warmed through. 

White Chocolate Macadamia Nut Cookies Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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White Chocolate Macadamia Nut Cookies

These White Chocolate Macadamia Nut Cookies are crispy on the outside, chewy on the inside, buttery and sweet. They’re easy to make (no chilling), and are better than your favorite bakery!

Course cookies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 18 Cookies

Calories 185kcal

Author Laura

Cost $10

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• baking sheet
• KitchenAid Mixer
• Parchment Paper
• silicone baking mat

Ingredients

• ½ cup salted butter softened
• ¾ cup white sugar
• ¼ cup light brown sugar
• 1 teaspoon pure vanilla extract
• 1 egg
• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon fine sea salt
• ½ cup white chocolate chips
• ½ cup macadamia nuts coarsely chopped

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper silicone baking mats, set aside.
• In a medium bowl, combine flour, baking soda, baking powder, and sea salt. Set aside.
• In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the butter, white sugar and brown sugar on medium-high speed for 1 minute.
• Add egg and vanilla and beat until light – about 1 minute.
• Ad the dry ingredients and beat until combined.
• Add white chocolate chips and macadamia nuts and stir until evenly distributed throughout the dough.
• Use a 1 ½ Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.
• Bake in the preheated oven for 8-10 minutes, or until the top is just set and just barely beginning to turn light golden brown.
• Remove from oven and let cool on the baking sheet for 5-10 minutes.
• Transfer cookies to a wire rack to cool completely.

Video

Notes

Ingredient Substitution Notes

• All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
• Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. 
• Salted Butter. Unsalted butter or vegan butter sticks (like Earth’s Balance) work well.
• Granulated sugar. I recommend using organic cane sugar or regular white sugar.
• Light brown sugar.  I don’t recommend making substitutions for the light brown sugar in this white chocolate macadamia nut cookie. Using dark brown sugar works, but it will impart a bolder molasses taste which isn’t preferred with this cookie.
• White chocolate chips. Use a high-quality, white chocolate chip made with real cocoa butter (read the ingredients)!! Some brands I recommend: Whole Foods 365 White Chocolate Baking Chips, Cacaoholic, and Callebaut. I used Ghirardelli in this post but they’re not made with real cocoa butter.
• Macadamia nuts. Use roasted and salted or unsalted nuts for the best flavor.

Store

Once cooled, store these white chocolate macadamia nut cookies in an airtight container at room temperature for 3-5 days.

Freeze

You can freeze these macadamia nut cookies two ways:

• Freeze the dough before baking.  Portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer to an airtight container until you’re ready to bake.
  • To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions. 
• Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.
  • To thaw: let the cookies sit at room temperature until thawed.

Nutrition

Serving: 1cookie | Calories: 185kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 113mg | Potassium: 54mg | Fiber: 1g | Sugar: 14g | Vitamin A: 172IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 1mg

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Everyone loves a good cut-out sugar cookie recipe, however these sugar cookie bars are just as delicious and even easier to make because there is no rolling or cutting required!

They are rich in flavor, perfectly sweet and deliciously chewy. Plus, they’re quick and easy to make because there is no chilling required.

Top them with the homemade buttercream frosting (in the recipe card or linked here), your favorite sprinkles, or eat them plain!

Sugar Cookie Bars: Ingredients & Substitutions

• All-purpose flour. pastry flour, bread flour and all-purpose gluten-free flour are all possible substitutions.
• Salted butter. Unsalted butter works well in place of salted butter.
• Granulated sugar. use white sugar or organic cane sugar for best results.
• Almond extract. optional but recommended- can be omitted.
• Eggs. Make sure your eggs are fresh and at room temperature. To get them to room temperature fast, put them in a bowl of warm water.
• Vanilla Buttercream Frosting: See this post on possible substitutions (note: we use half of this recipe)

How to Make Sugar Cookie Bars

Begin by preheating your oven to 350 degrees F. Then, line an 8×8” baking pan with parchment paper and lightly grease, set aside.

Next, combine the combine flour, baking powder, and sea salt in a medium bowl, then set it aside.

Then, in the bowl of a standing mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), beat the butter and sugar until light and fluffy (about 1 minute). 

Next, add the egg, vanilla extract and almond extract beat until combined.

Then, add the flour mixture and beat until the dough is smooth.

Next, press the dough into the bottom of the prepared pan.

Bake the sugar cookie bars for 25 minutes, or until the bars are set and lightly browned on top.

Then, let the bars cool completely before frosting.

Make the Frosting

Once the bars have finished cooling, make the frosting (see this Vanilla Buttercream Frosting post for more details)

In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter, vanilla and sea salt until smooth.  

Then, add 1 cup powdered sugar and beat until combined.

Then, add the milk and the remaining powdered sugar), and beat until smooth.

Assemble the Sugar Cookie Bars

Once the sugar cookie bars are completely cooled, remove them from the baking pan by lifting out the parchment paper. Then, remove the parchment paper and transfer the bars to a cutting board.

Spread the frosting on the cooled bars. Here are some delicious frosting suggestions:

• Obviously, this Vanilla Buttercream or if you like frosting with shortening, try this vanilla frosting.
• Or, try this chocolate buttercream frosting.
• Cream cheese frosting is a delicious choice.
• For a fruity option, try either this strawberry buttercream or lemon frosting.

If desired, evenly distribute sprinkles over the top of the bars.

Then, chill in the refrigerator until the frosting is set (about 1 hour).

Serve

Once the frosting has hardened, cut the sugar cookie bars into squares and serve at room temperature.

Store/Freeze

Store leftover bars in an airtight container at room temperature for 2 days, or in the refrigerator for up to 1 week.

Freeze sugar cookie bars in an even layer in an airtight container for up to 2 months.

Sugar Cookie Bars Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Sugar Cookie Bars

These sugar cookie bars are chewy and buttery with a rich vanilla flavor. They're easy to make with simple ingredients, and taste amazing slathered with homemade vanilla buttercream frosting and topped with your favorite sprinkles!

Course cookies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Cooling 1 hour hour

Total Time 1 hour hour 32 minutes minutes

Servings 16 Sugar Cookie Bars

Calories 253kcal

Author Laura

Cost $5

Equipment

• KitchenAid Mixer
• measuring spoons
• measuring cups
• 8×8″ baking pan
• Parchment Paper
• spatula

Ingredients

• 1 ¼ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup butter
• ¾ cup granulated sugar
• 1 egg lightly beaten
• 1 teaspoon vanilla extract
• ⅛ teaspoon almond extract

Frosting:

• ½ cup salted butter
• 2 ½ cups powdered sugar
• 1 ½ teaspoons vanilla
• 2 Tablespoons whole milk
• Pinch sea salt

Topping

• 2 Tablespoons sprinkles

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Line an 8×8” baking pan with parchment paper and lightly grease, set aside.
• In a medium bowl, combine flour, baking powder, and sea salt. Set aside.
• In the bowl of a standing mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), beat the butter and sugar until light and fluffy (about 1 minute).
• Add the egg, vanilla extract and almond extract beat until combined.
• Add the flour mixture and beat until the dough is smooth.
• Press the dough into the bottom of the prepared pan.
• Bake for 25 minutes, or until the bars are set and lightly browned on top.
• Let cool completely.

Make the frosting

• Once the bars have finished cooling, make the frosting.
• In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter, vanilla and sea salt until smooth.
• Then, add 1 cup powdered sugar and beat until combined.
• Then, add the milk and the remaining powdered sugar), and beat until smooth.

Assemble

• Spread the frosting on the cooled bars.
• If desired, evenly distribute sprinkles over the top of the bars.
• Chill in the refrigerator until the frosting is set (about 1 hour).

Serve

• Cut into squares and serve at room temperature.

Video

Notes

*Nutrition information calculated with the frosting recipe included. 

Ingredient Substitution Notes

• All-purpose flour. pastry flour, bread flour and all-purpose gluten-free flour are all possible substitutions.
• Salted butter. Unsalted butter works well in place of salted butter.
• Granulated sugar. use white sugar or organic cane sugar for best results.
• Almond extract. optional but recommended- can be omitted.
• Eggs. Make sure your eggs are fresh and at room temperature. To get them to room temperature fast, put them in a bowl of warm water.
• Vanilla Buttercream Frosting: See this post on possible substitutions (note: we use half of this recipe)

Store/Freeze

Store leftover bars in an airtight container at room temperature for 2 days, or in the refrigerator for up to 1 week.

Freeze sugar cookie bars in an even layer in an airtight container for up to 2 months.

Nutrition

Serving: 1Bar | Calories: 253kcal | Carbohydrates: 36g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 133mg | Potassium: 35mg | Fiber: 0.3g | Sugar: 28g | Vitamin A: 372IU | Calcium: 15mg | Iron: 1mg

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Most of you know that we are slightly famous for our chocolate chip cookie recipe. Over 8,000 5-star reviews don’t lie, they are the best.

Well, one question I get asked often is how to use browned butter in the recipe, so I created this Brown Butter Chocolate Chip Cookie recipe and it’s absolutely to-die-for.

It’s everything the famous cookies are and more. Crisp edges, chewy centers, tons of chocolate chips and the rich, caramely, nutty notes of browned butter infused in every bite. A sprinkle of flaky sea salt is :::chef’s kiss::: a perfect finishing touch.

You don’t even need a mixer to make these delicious browned butter chocolate chip cookies!

Brown Butter Chocolate Chip Cookies: Ingredients & Substitutions

• Brown Butter. You can use salted or unsalted butter to make the brown butter for this recipe. For more tips and tricks – check out this post on How to Brown Butter.
• All-purpose flour.  For a gluten-free version substitute a 1:1 all-purpose gluten-free flour.
• Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. 
• Granulated sugar. I recommend using organic cane sugar or regular white sugar.
• Light brown sugar.  Dark brown sugar is a great substitution.
• Chocolate chips. Use your favorite variety – semisweet, dark milk, etc. You can also use chopped chocolate bars.

How to Make Brown Butter Chocolate Chip Cookies

Begin by preheating the oven to 375 degrees F and lining 2 large baking sheets with silicone baking mats or parchment paper, set aside.

Brown the butter

Check out this post for an in-depth, even more detailed guide on how to brown butter. Otherwise, follow the directions in the recipe for perfectly browned butter!

Begin by cutting the butter into ½“cubes at put it in an even layer in a thick-bottomed saucepan.

Then, cook the butter over medium heat, stirring occasionally, until the butter beings to foam on top and is bubbling.

Once it starts to foam, it will turn light brown with light brown flecks.

Then, it will become a darker brown, amber color. At this point the butter is browned and cooking is complete.  

 As soon as butter is done cooking, transfer it to a bowl or glass jar to cool and stop cooking and to cool slightly (for about 5-10 minutes).

The great thing about brown butter is that you can store it for up to 5 days in the refrigerator. So, you can make it well in advance if desired.

Make the Brown Butter Chocolate Chip Cookies

While the browned butter is cooling slightly, combine the dry ingredients (flour, baking powder, baking soda and sea salt) in a small bowl. Then set the mixture aside.

Next, combine the browned butter, brown sugar and granulated sugar in a large bowl and stir to combine.

Then add the egg and vanilla and mix until fully incorporated.  

Next, add the dry ingredients and mix until combined.

Then, fold in chocolate chips.

Bake

Use a 1 ½ to 2 Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on the prepared baking sheets. Repeat until all the dough is used.

Then, bake the cookies in the preheated oven for 7-9 minutes, until the edges are browned and the cookies just barely look set. They cook fast, so please watch them carefully. 7.5-8 min is my preferred baking time.  

Once set, remove the brown butter chocolate chip cookies from the oven and sprinkle with flaky sea salt. This step is optional – but highly recommended.

Let the cookies cool on the pan for 5 minutes before transferring to a wire cooling rack to cool.

Serve

I suggest serving these brown butter chocolate chip cookies slightly warm so you get they ooey, gooey, melty chocolate chip factor.

Store

Once cooled, store brown butter chocolate chip cookies in an airtight container at room temperature for 3-5 days.

Freeze

• Freeze the dough before baking.  Portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer to an airtight container until you’re ready to bake.
  • To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions. 
• Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.
  • To thaw: let the cookies sit at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish covered with foil (or a lid) until warmed through. 

Brown Butter Chocolate Chip Cookie Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Brown Butter Chocolate Chip Cookies Recipe

These brown butter chocolate chip cookies are a delicious way to level up your cookie game. Browned butter imparts a rich, caramel-like flavor that is irresistible. They're easy to make – no mixer or chilling required!

Course cookies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Brown Butter Cooling 1 hour hour

Total Time 1 hour hour 28 minutes minutes

Servings 16 Cookies

Calories 198kcal

Author Laura

Cost $5

Equipment

• Light colored, thick-bottomed pan
• Heatproof spatula for stirring
• Glass jar or bowl to transfer butter
• baking sheet
• Parchment Paper
• silicone baking mat
• Mixing Bowl
• Wooden spoon

Ingredients

• ½ cup salted butter (brown butter)
• ½ cup granulated sugar
• ½ cup light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 ¼ cups all-purpose flour
• ¼ teaspoon sea salt
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• 1 cup chocolate chips* (6 oz)
• Flaky sea salt for topping

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F.
• Line 2 large baking sheets with silicone baking mats or parchment paper, set aside.

Brown the Butter

• Cut butter into ½ “ cubes.
• Put butter in a thick-bottomed pan (preferably in an even layer).
• Cook over medium heat, stirring occasionally,
• First, the butter will melt.
• Then, it will begin to foam on top and start bubbling.
• Next, it will start turning light brown with light brown flecks.
• Then, it will start turning a darker brown, amber color. At this point the butter is browned and cooking is complete.
• As soon as the butter is done cooking, transfer it to a bowl or glass jar to cool and stop cooking. It should be amber in color with nice dark amber flecks throughout.

Make the Cookies

• In a small bowl, combine flour, sea salt, baking soda, and baking powder. Set aside.
• In a large bowl, add the browned butter brown sugar and granulated sugar and stir to combine.
• Then, add the egg and vanilla and mix until fully incorporated.
• Add the dry mixture and stir to combine.
• Then fold in the chocolate chips.
• Use a 1 ½ to 2 Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on the prepared baking sheets. Repeat until all the dough is used.
• Bake in the preheated oven for 7-9 minutes, until the edges are browned and the cookies just barely look set. They cook fast, so please watch them carefully. 7.5-8 min is my preferred baking time.
• Remove baked cookies from the oven and sprinkle them with flaky sea salt.
• Let them cool on the pan for 5 minutes before transferring to a wire cooling rack to cool completely.

Video

Notes

*Or ½ cup chocolate chips, ½ cup chopped chocolate

For more detailed instructions, visit this post on How to Brown Butter. 

Make the brown butter ahead and freeze or chill in the refrigerator
Don’t brown more than 1 cup at a time.

Ingredient Notes & Substitutions

• Brown Butter. You can use salted or unsalted butter to make the brown butter for this recipe. For more tips and tricks – check out this post on How to Brown Butter.
• All-purpose flour.  For a gluten-free version substitute a 1:1 all-purpose gluten-free flour.
• Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. 
• Granulated sugar. I recommend using organic cane sugar or regular white sugar.
• Light brown sugar.  Dark brown sugar is a great substitution.
• Chocolate chips. Use your favorite variety – semisweet, dark milk, etc. You can also use chopped chocolate bars.

Store

Once cooled, store brown butter chocolate chip cookies in an airtight container at room temperature for 3-5 days.

Freeze

Freeze the dough before baking.  Portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer to an airtight container until you’re ready to bake.

• To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions. 

Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.

• To thaw: let the cookies sit at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish covered with foil (or a lid) until warmed through. 

•  

Nutrition

Serving: 1cookie | Calories: 198kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 130mg | Potassium: 32mg | Fiber: 1g | Sugar: 20g | Vitamin A: 217IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 1mg

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Browned butter is literally liquid gold. It tastes amazing and adds depth, flavor and richness to both baked goods (especially brown butter chocolate chip cookies) and savory dishes.

In this post, I will walk you through how to brown butter step-by-step. I’ve included photos of every step of the process so you can be certain you are doing it correctly.

Use it to make chocolate chip cookies, rice crispy treats, tortellini sauce, etc.

Browned Butter Ingredients & Equipment

• Salted butter. You can use unsalted butter if desired, although salted is best.
• Heavy-Bottomed Pan. I suggest a thick pot like this one, it’s 2.5 mm thick on the bottom for even heating. You can also use a heavy bottomed dutch oven.
• Heatproof Spatula. The brown butter needs to be stirred often, so you need a heat-proof utensil to make this recipe. I suggest a high-heat silicone spatula.

How to Make Brown Butter

Making brown butter is fairly simple, but it can be easy to second guess yourself and wonder if you’re doing it correctly.

That’s why I have included photos of every step of the process for you – to take the guesswork out of the method so you can feel confident you are making browned butter correctly. Don’t forget to watch the video as well to see the process in action.

Begin by cutting the butter into ½ “ cubes. This helps it melt evenly and avoids burning.

Then, put the butter in an even layer into the bottom of a thick-bottomed pan.

Cook over medium heat, stirring occasionally. First, the butter will melt.

Do not turn the heat to high to speed up the process. It’s important to cook it over medium heat.

Then, it will begin to foam on top and start bubbling.

Next, it will start turning light brown with light brown flecks.

Then, it will become a darker brown, amber color.

At this point the butter is browned and cooking is complete.  

 As soon as butter is done cooking, transfer it to a bowl or glass jar to cool and stop cooking.

It should be amber in color with nice dark amber flecks throughout.

Use in your favorite recipes

You can use this liquid gold (browned butter) to make so many delicious recipes. Here are some suggestions:

• Brown butter chocolate chip cookies (our famous chocolate chip cookies but with browned butter)
• Use it in this rice crispy recipe to make brown butter rice crispy treats.
• Make brown butter chocolate chip cookie bars or blondies.

Store

Store browned butter in an airtight container in the refrigerator for up to 1 week or freezer for up to 2 months. Use it in your favorite recipes. I often make it the day before I want to bake with it.

Brown Butter Recipe FAQS & Troubleshooting

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How to Brown Butter

Brown Butter is made by slowly cooking butter on the stove until it turns golden brown. The rich, caramelized flavor adds depth and boldness to both baked goods and savory dishes. Learn how to brown butter with our detailed step-by-step photos and a video!

Course condiment

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 1 minute minute

Cook Time 20 minutes minutes

Cooling 30 minutes minutes

Total Time 51 minutes minutes

Servings 8 servings (1 TBS each)

Calories 102kcal

Author Laura

Cost $3

Equipment

• thick-bottomed pan (preferably light colored)
• Heatproof spatula
• Glass jar or bowl with lid

Ingredients

• ½ cup butter (salted or unsalted)

Instructions

• Cut butter into ½ “ cubes.
• Put butter in a thick-bottomed pan (preferably in an even layer).
  
• Cook over medium heat, stirring occasionally,
• First, the butter will melt.
  
• Then, it will begin to foam on top and start bubbling.
  
• Next, it will start turning light brown with light brown flecks.
  
• Then, it will start turning a darker brown, amber color. At this point the butter is browned and cooking is complete.
  
• As soon as the butter is done cooking, transfer it to a bowl or glass jar to cool and stop cooking. It should be amber in color with nice dark amber flecks throughout.
  

Video

Notes

Only brown up to 1 cup of butter at a time. 

Store

Store browned butter in an airtight container in the refrigerator for up to 1 week or freezer for up to 2 months. Use it in your favorite recipes. I often make it the day before I want to bake with it.

Use it to make brown butter chocolate chip cookies!

Nutrition

Serving: 1TBS | Calories: 102kcal | Carbohydrates: 0.01g | Protein: 0.1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 91mg | Potassium: 3mg | Sugar: 0.01g | Vitamin A: 355IU | Calcium: 3mg | Iron: 0.003mg

Use brown butter in these recipes

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Chocolate Chip Skillet Cookie (Pizookie)

Gluten Free Chocolate Chip Cookies

These Homemade Oatmeal Cream Pies are a delicious & nostalgic treat I’ve been making for many years. They are my husband’s second favorite dessert (second only to homemade eclairs), and everyone who tries them falls in love.

This homemade version is even better than the well-known, store-bought variety. Two soft, flavorful oatmeal cookies are generously filled with an irresistible homemade buttercream filling. Also try these oatmeal cookies, oatmeal raisin cookies and peanut butter oatmeal cookies!

This oatmeal cream pie recipe makes enough to feed a crowd. And they can be made ahead and frozen until you’re ready to serve them, which is ideal for entertaining.

Oatmeal Cream Pies Ingredient Notes

As always, I suggest making this recipe as written for the best results. But here are a few notes.

• Salted Butter. unsalted butter or vegan butter are good substitutes.
• Light Brown Sugar. for a bolder molasses taste, use dark brown sugar.
• Granulated Sugar. use white sugar or organic cane sugar.
• Molasses. use unsulphured or light molasses– not blackstrap molasses.
• All-purpose flour. make them gluten-free by using a 1:1 all purpose gluten-free flour blend.
• Old Fashioned Oatmeal: For the perfect, chewy texture use old-fashioned (or rolled) oats. You can use quick oats, just note it will change the texture of the cookies.
• Cinnamon Chips. These are next-level delicious and make these oatmeal cream pies extraordinary. If you can’t find them, you can omit, but I don’t recommend it.

How to Make Oatmeal Cream Pies

Let’s walk through making this oatmeal cream pies recipe step by step, and don’t forget to watch the video.

Make the Oatmeal Cookies

Begin by combining the dry ingredients in a medium bowl, then set them aside to use later.

Next, cream the butter & sugars together in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer.

Then, add the molasses, vanilla, and eggs and beat until light and fluffy.

Next, beat the dry ingredients into the wet ingredients.

Then, stir in the oats and cinnamon chips on low speed until evenly distributed throughout the dough.

At this point you can chill the dough to bake later or the next day, but it’s not necessary.

NOTE: The dough is sticky. Don’t let that worry you, the dough is a bit sticky but it’s ok! it yields a very soft delicious cookie perfect to use in oatmeal cream pies.

Use a cookie scoop to measure out 1 Tablespoon portions of dough, roll them into balls and place them evenly spaced on the prepared baking sheets. Since we are making sandwiches, it’s important that the cookies are the same size and shape.

The cookies flatten and spread while baking, so make sure to spread out the dough balls.

Then, bake the oatmeal cookies in the preheated oven until the center is just barely set (about 10-12 minutes).

Remove the cookies from the oven and let them cool on the pan for 5-10 minutes before transferring them to a wire rack to cool completely.

 Make the Filling

While the cookies are cooling, make the filling.

Begin by beating the butter and powdered sugar together in the bowl of a standing mixer fitted with the whisk attachment, or in a large bowl with a handheld mixer.

Then, add the vanilla and cream and beat until smooth.

Assemble the Oatmeal Cream Pies

Once the cookies are cooled and the filling is made, it’s time to assemble the oatmeal cream pies.

Begin by pairing similar size and shaped cookies together to make into sandwiches.

Then, spread about 1 Tablespoon of the filling between two cookies, putting the bottom sides together. Repeat until all the cookies are filled and the pies are assembled.

Once assembled, chill the cookies in the refrigerator, or let them set at room temperature.

How to Store Oatmeal Cream Pies

Store the oatmeal cream pies in an airtight container in the refrigerator. I suggest serving them only slightly chilled or at room temperature, so remove them from the refrigerator about 30 to 60 minutes before serving. 

Freeze

Store the cream pies in an airtight container in the freezer. Separate the layers with wax or parchment paper to avoid sticking. 

Let the oatmeal cream pies thaw at room temperature for 1-2 hours before serving. Do not microwave or warm them in the oven. 

Oatmeal Cream Pies Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Homemade Oatmeal Cream Pies

These Homemade Oatmeal Cream Pies are even more delicious than their store-bought counterparts. A homemade filling is sandwiched between two soft oatmeal cookies – all made completely from scratch!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Cooling/Chilling 1 hour hour

Total Time 1 hour hour 38 minutes minutes

Servings 18 Pies

Calories 320.4kcal

Author Laura

Cost $8

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• baking sheet
• KitchenAid Mixer
• Parchment Paper

Ingredients

Cookies:

• 1  cup salted butter
• ¾ cup light brown sugar
• ½ cup granulated sugar
• 1  Tablespoon molasses
• 1  teaspoon pure vanilla extract
• 2 eggs
• 1 ¾ cups all-purpose flour
• ½ teaspoon salt
• 1  teaspoon baking soda
• 1 teaspoon cinnamon
• 1 ½ cups old-fashioned oats
• 1 cup cinnamon chips

Filling:

• ½ cup salted butter softened
• 2 cups powdered sugar
• 2 Tablespoons whipping cream
• 1 teaspoon vanilla extract

US Customary – Metric

Instructions

Make the Oatmeal Cookies

• Preheat oven to 350 degrees F. Line three baking sheets with parchment paper or silicone baking mats.
• In a small bowl, combine flour, salt, baking soda, and cinnamon, set aside
• In the bowl of a standing mixer, or in a large bowl with a handheld mixer, cream together butter, granulated sugar and brown sugar.
• Then, add the molasses, vanilla, and eggs and beat for 1 minute, or until light.
• Add dry ingredient mixture and beat until combined.
• Then, stir in the oats and cinnamon chips on low speed until evenly distributed throughout the dough.
• Use a cookie scoop to measure out 1 Tablespoon portions of dough, roll them into balls and place them evenly spaced on the prepared baking sheets. The cookies flatten and spread while baking, so make sure to spread out the dough balls.
• Bake at 350°F for 10-12 minutes, or until the center is just set.
• Remove the cookies from the oven and let them cool on the pan for 5-10 minutes.
• After 10 minutes, transfer the cookies to a wire rack to cool completely.

While cookies are baking, make the filling:

• In the bowl of a standing mixer, or in a large bowl with a handheld mixer, beat the butter and powdered sugar together for 1 minute, or until light. You may want to start with 1 cup of powdered sugar, beat it in, then add the second to avoid a mess.
• Then, add the vanilla and whipping cream and beat for 1 minute.

Assemble the Oatmeal Cream Pies

• Once the cookies are cooled, pair up similar size and shaped cookies to form into sandwiches.
• Then, spread about 1 Tablespoon of the filling between two cookies, putting the bottom sides together. Repeat until all the cookies are filled and the pies are assembled.
• Then, chill the cookies in the refrigerator, or let them set at room temperature.

Video

Notes

Ingredient Substitution Notes

• Salted Butter. unsalted butter or vegan butter are good substitutes.
• Light Brown Sugar. for a bolder molasses taste, use dark brown sugar.
• Granulated Sugar. use white sugar or organic cane sugar.
• Molasses. use unsulphured or light molasses– not blackstrap molasses.
• All-purpose flour. make them gluten-free by using a 1:1 all purpose gluten-free flour blend.
• Old Fashioned Oatmeal: For the perfect, chewy texture use old-fashioned (or rolled) oats. You can use quick oats, just note it will change the texture of the cookies.
• Cinnamon Chips. These are next-level delicious and make these oatmeal cream pies extraordinary. If you can’t find them, you can omit, but I don’t recommend it.

Notes on baking

• The cookies flatten while baking. That is normal and desired for a cookie sandwich. 
• Bake only until they just look set. Please do not over bake or they will lose their chewy soft texture.
• If you want perfectly round cookies I recommend only baking 6 per sheet.

Store

Store the oatmeal cream pies in an airtight container in the refrigerator. I suggest serving them only slightly chilled or at room temperature, so remove them from the refrigerator about 30 to 60 minutes before serving. 

Freeze

Store the cream pies in an airtight container in the freezer. Separate the layers with wax or parchment paper to avoid sticking. 

Let the oatmeal cream pies thaw at room temperature for 1-2 hours before serving. Do not microwave or warm them in the oven. 

Nutrition

Serving: 1oatmeal cream pie | Calories: 320.4kcal | Carbohydrates: 44g | Protein: 2.7g | Fat: 17g | Saturated Fat: 10.4g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 4.5g | Cholesterol: 64.2mg | Sodium: 200mg | Potassium: 76.4mg | Fiber: 1.1g | Sugar: 28.6g | Vitamin A: 530IU | Calcium: 21mg | Iron: 1mg

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