In all my years of baking, I don’t know if I’ve ever received a more enthusiastic response to a new cookie recipe. My friends and family are absolutely obsessed with these espresso chocolate chip cookies lately! ♡

We made our first batch a few weeks ago as an experimental riff on my tried-and-true classic chocolate chip cookie recipe, swapping in some espresso powder in place of the usual flour. And while an initial taste test of the dough had me a bit nervous that we had overdone it with the extra coffee flavor, the cookies themselves ended up baking to perfectly-balanced mocha perfection.

There’s just the right amount of espresso here to announce that these are decidedly coffee-flavored cookies, without being too subtle or too overblown. And the espresso — as coffee flavor is always faithful to do — brought out an even richer depth of flavor in the semisweet chocolate chips and paired beautifully with the buttery-vanilla flavor of the dough as well. I made sure that the texture of the dough remained perfectly soft and chewy, just the way I like it. And the finishing pinch of flaky sea salt adds the perfect salty crunch to each bite.

My husband has proclaimed these my “cookie of the year” and suggests that we make another batch as often as possible. Friends have made requests for the recipe and polished off plates of these cookies in record time. And I’ve already had to restock my jar of espresso powder to keep up with demand, lol. ♡ So suffice it to say, I think this recipe is a keeper.

Let’s make some espresso cookies together!

Espresso Chocolate Chip Cookie Recipe | 1-Minute Video

Espresso Chocolate Chip Cookie Ingredients

Here are a few brief notes about the espresso chocolate chip cookie ingredients that you will need for this recipe:

• Flour: Basic all-purpose flour provides brings structure and texture to the cookies, and helps ensure that they’re fluffy and chewy. I recommend weighing the flour with a kitchen scale if possible for accuracy. (Everyone weighs flour differently, but I use 142g per cup, so you would need 213g for this recipe.)
• Espresso powder: The magic ingredient that adds delicious coffee flavor to these cookies! I used this espresso powder, whose flavor I love, but feel free to use any brand of espresso powder that you prefer. (Also please note that espresso powder is different from and packs considerably stronger flavor than instant coffee.)
• Cornstarch: I always add a few teaspoons of cornstarch to chocolate chip cookies, which helps to keep them extra-soft and chewy.
• Baking soda: Baking soda is our leavening agent here, which helps the cookies to rise perfectly.
• Salt: I used fine sea salt in the cookie dough, plus an extra sprinkling of flaky sea salt on top.
• Butter: This recipe was written using unsalted butter, which needs to be room temperature in order to cream properly with the sugars. But if you only have salted butter on hand, no worries at all, simply omit the extra 1/4 teaspoon fine sea salt called for in the recipe.
• Sugars: We will use a mix of white granulated and brown sugar in the cookie dough, which provide the perfect amount of sweetness and a hint of molasses flavors.
• Egg: An egg will serve as our binding agent here, holding all of the ingredients together while adding moisture to the cookies as well.
• Vanilla extract: I recommend a generous amount of pure vanilla extract in these cookies, which you can either purchase store-bought or make homemade.
• Semisweet chocolate chips: Finally, we’ll add a full cup of semisweet chocolate chips to the batter. Plus I like to poke a few extra chips on top of the dough balls just before baking (food styling trick!) which ensures that the chocolate chips are clearly visible on each cookie.

Recipe Variations

Here are a few variations that you’re welcome to try with this espresso cookie recipe:

• Use different baking chips: Use another variety of chocolate chips in place of the semisweet chocolate chips, such as milk chocolate, dark chocolate or white chocolate chips. Or sub in some other fun chips, such as Andes Creme de Menthe Chips or Andes Peppermint Crunch Chips, Heath Toffee Chips, Reese’s Peanut Butter Chips, Kraft Caramel Bits, or Hershey’s Cinnamon Chips.
• Use M&Ms: To make Espresso M&M Cookies, substitute 1 cup of regular or mini M&Ms in place of chocolate chips.
• Add nuts: Mix 1/2 cup of chopped walnuts or pecans into the batter.

More Chocolate Cookie Recipes

Looking for more classic chocolate cookie recipes to bake this season? Here are a few of our favorites:

• The Best Chocolate Chip Cookies
• Double Chocolate Chip Cookies
• Chocolate Crinkle Cookies
• Chocolate Brownie Cookies
• No Bake Cookies

Espresso Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews

• Author: Ali
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 mins
• Yield: 12 to 15 cookies 1x

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Description

These espresso chocolate chip cookies are made with a soft and chewy espresso-vanilla dough, melty chocolate chips and a sprinkling of flaky sea salt. Basically…heaven.

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Ingredients

• 1 1/2 cups (213 grams*) all-purpose flour
• 3 tablespoons espresso powder
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115 grams) butter, softened to room temperature
• 1/2 cup packed brown sugar
• 1/3 cup granulated sugar
• 1 egg
• 2 teaspoons vanilla extract, store-bought or homemade
• 1 cup semisweet chocolate chips
• optional: flaky sea salt

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Instructions

1. Mix the dry ingredients. In a medium bowl, whisk together the flour, espresso powder, cornstarch, baking soda and salt until combined. Set aside.
2. Cream the butter and sugars. Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides of the bowl occasionally as needed.
3. Combine. Add egg and vanilla, and beat on medium speed until combined, about 30 seconds. Add the dry ingredient mixture, and beat on medium-low speed until just combined. Fold in the chocolate chips by hand, using a spatula or wooden spoon, until they are evenly combined.
4. Chill. Transfer the dough to an airtight container and refrigerate it for 2 hours, or until it is chilled through.
5. Prep oven and baking sheet. Heat oven to 350°F.  Line a baking sheet with parchment paper; set aside.
6. Bake. Once the cookie dough is completely chilled, remove it from the refrigerator. Scoop out and roll dough balls that are 1-inch in diameter. Then place the dough balls on a baking sheet that is covered with either parchment paper or a silicone baking mat. Bake for about 10-12 minutes, or until the edges are slightly crispy and the tops of the cookies are lightly golden. The centers may look slightly undercooked. Remove the cookies and let them cool on the baking sheet for about 5 minutes. Sprinkle with a pinch of flaky sea salt, if you would like.
7. Serve. Serve warm and enjoy!

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Equipment

Espresso Powder

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Half Sheet Pan

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Parchment Paper

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Notes

Prep time: The prep time listed above does not include the amount of time needed to chill the dough, which can vary depending on your fridge temperature and method. If you would like to speed up the chilling process, you can roll the dough balls and place them on the parchment-covered baking sheet, chill the whole baking sheet in the fridge for 15 minutes until the dough is chilled, then bake.

These brown butter shortbread bars are downright swoon-worthy. ♡

Seriously. I’ve baked up a record amount of shortbread during this season of Ted Lasso, inspired by his famous biscuits that he gives to Rebecca week after week. And after playing around with various takes on classic shortbread recipes, and getting lots of feedback from friends who have been more than happy to taste test, we’ve finally settled on a winning recipe that I’m certain would be Ted-approved.

Like most classic shortbread recipes, this one features the 4 usual ingredients — butter, flour, sugar and salt. But I’ve amped things up by browning the butter, which adds an irresistibly nutty, toasty and rich notes to the shortbread. I’ve also added a hint of vanilla to the batter, which rounds out the flavors and brings everything together nicely. Then I’m absolutely going to insist that you sprinkle a bit of flaky sea salt on top to finish — the salty-sweet combo is works so well here and really makes the brown buttery flavors sing!

Just like Ted, I’m convinced that these shortbread bars (or “biscuits” as they would say in the UK) are best for sharing. So I hope you’ll bake up a quick batch to share with those you love and enjoy, enjoy!

Brown Butter Shortbread Bars Recipe | 1-Minute Video

Brown Butter Shortbread Ingredients

Here are a few brief notes about the brown butter shortbread ingredients you will need to make your own “Ted Lasso biscuits”:

• Unsalted butter: I wrote this recipe using unsalted butter. But if you happen to only have salted butter on hand, no problem, just reduce the amount of fine sea salt in the recipe to 1/4 teaspoon (instead of 3/4 teaspoon). We will brown the butter to add some extra rich and toasty flavor, then add 2 tablespoons of water back to the butter to replace some of the liquid that evaporated during the browning process.
• All-purpose flour: We’re going with classic all-purpose flour in these bars, which is traditionally used to make shortbread. Also, please note that 1 cup = 142 g flour in my recipes, and always recommend weighing the flour with a kitchen scale if you have one.
• Powdered sugar: Likewise, I also recommend weighing the powdered sugar to ensure that you have the proper quantity.
• Vanilla extract: A touch of vanilla pairs so beautifully here with the toasty brown butter flavor.
• Salt: + flaky sea salt: Finally, we will use fine sea salt in the bars themselves. Then I also highly recommend sprinkling the baked bars with a hint of flaky sea salt to finish. The sweet + salt combination here is downright irresistible.

How To Make Shortbread Bars

Detailed instructions are included in the full recipe box below, but here are a few extra tips to help with each step:

1. Brown the butter. I recommend doing this step a few hours before you plan to bake the shortbread so that the brown butter will have time to chill and harden again. (Chilling the brown butter is optional, but it will give the bars a much better texture once baked.) To chill the butter faster, I recommend placing it in a large shallow bowl or baking dish.
2. Mix the dough. It’s easiest to do this step with either a hand mixer or a stand mixer, since we’ll need to cream the brown butter and sugars together. Once you’ve added in the salt, vanilla and extra water, take care to just briefly mix the batter until combined. We don’t want to overmix it.
3. Press dough into pan. We will press the batter evenly into a parchment-lined baking pan and then use a toothpick (or a fork) to briefly poke holes all over the dough.
4. Bake. The shortbread will bake for about 50 to 55 minutes or until it’s golden brown and lightly firm to the touch. Transfer the pan to a wire rack to cool for 20 minutes, and then carefully lift up the parchment and transfer the large bar to a cutting board. At this point, you can slice the shortbread into your desired size/shape of bars and sprinkle with flaky sea salt.

Shortbread FAQs

A few quick shortbread questions:

• How do these compare to the actual Ted Lasso biscuits? Well, hopefully much better than the originals, at least according to this famous interview with Hannah Waddingham! ;)
• Where can you find pink boxes? Here are the boxes we used for these photos from Amazon.
• What’s the difference between shortbread biscuits and cookies? No difference. In the UK, these would be referred to as shortbread “biscuits”, while in the States, they are more commonly called shortbread “cookies” or “bars.”
• Do you need to let the brown butter chill? I really recommend it to give the shortbread optimum texture. If you’re in a rush though, you can go ahead and mix the batter while the brown butter is still hot, but just know that the shortbread will be much more dense and will not rise well. The bars will still taste great though.
• When is the best time to cut the bars? I experimented with a number of methods of cutting the bars before, during, shortly after, and awhile after baking, and found that I consistently had the best success cutting them about 20 minutes after baking while the bars were still warm. They always sliced very cleanly and evenly!
• What if the poked holes close up while baking? No problem — they may close up! We poke the holes initially to help the biscuits rise while baking. But I’ve found that when using butter, they often close up while baking.

More Buttery Cookie Recipes

Looking for more delicious cookie recipes to try? Here are a few of our favorites:

• Linzer Cookies
• Chocolate Chipless Cookies
• Lemon Thumbprint Cookies
• Coconut Lime Shortbread Cookies

Brown Butter Shortbread Bars (Ted Lasso Biscuits)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 19 reviews

• Author: Ali
• Prep Time: 25 mins
• Cook Time: 50 mins
• Total Time: 1 hour 15 mins
• Yield: 18 biscuits 1x

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Description

This 5-ingredient brown butter shortbread recipe is easy to make and wonderfully rich and delicious.

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Ingredients

• 1 cup (227g) unsalted butter (plus 2 tablespoons water)
• 1 cup (120g) powdered sugar
• 3/4 teaspoon fine sea salt
• 1 1/2 teaspoons vanilla extract
• 2 cups (284g) all-purpose flour
• flaky sea salt

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Instructions

1. Brown the butter. Melt the butter in the large sauté pan over medium-high heat. Continue cooking until the butter begins to foam, stirring frequently to ensure that the butter cooks evenly. Once the butter solids begin to turn golden brown and the butter smells toasty, immediately pour it into a heat-safe bowl. (Keep a very close eye on the butter while it is browning so that it does not burn, since it can go from golden to burned very quickly.) Refrigerate the butter for 1 hour or until it solidifies into a soft consistency, similar to mayonnaise.
2. Prep the oven and baking pan. Heat oven to 300°F. Line a 8×8-inch baking pan with parchment paper.
3. Mix the dough. Transfer the chilled butter to the bowl of a stand mixer and add the powdered sugar. Using the paddle attachment, cream the butter and sugar together on medium-high speed for 2 minutes or until pale and creamy. Add in the salt, vanilla extract, 2 tablespoons of water, and beat briefly until combined. Add the flour and beat until just combined (do not overmix). 
4. Press dough into pan. Press the dough as evenly as possible into the prepared baking pan. Use a toothpick or a fork to poke holes all over the dough about 1 inch apart.
5. Bake. Bake for 50 to 55 minutes or until golden brown and lightly firm to the touch. Transfer the pan to a wire rack to cool for 20 minutes. Then carefully lift up the parchment and transfer the large bar to a cutting board. Slice into your desired size of bars and sprinkle with flaky sea salt.
6. Serve. Serve and enjoy!

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Notes

Prep time: Please note that the prep time listed does not include the time needed to chill the butter, which generally takes between 1-2 hours.

I can’t tell you how much I adore these cookies. ♡

They’re like little lemony rays of sunshine and just so yummy and perfect for springtime.

I’ve been playing around with this recipe for the past few months and have finally landed on the balance of flavors that I think you’re going to love. The thumbprint cookie base here has a light melt-in-your-mouth texture, it’s sweet but not too sweet, perfectly buttery, and accented with hints of almond and vanilla. Each cookie then is filled with generous pools of tart lemon curd — well-worth the extra 15 minutes to make homemade, by the way — which perfectly complements the cookies with a burst of zippy, sweet, lemony flavor in each bite.

They’re seriously the most delightful little cookies and our friends have raved every time we’ve served them. So if you love a good lemony cookie, I hope you’ll give them a try!

Lemon Thumbprint Cookies Recipe | 1-Minute Video

Lemon Thumbprint Cookie Ingredients

Here are a few brief notes about the ingredients you will need to make these lemon thumbprints:

• Lemon curd: As mentioned above, I highly recommend making a batch of homemade lemon curd for these cookies if you have an extra 15 minutes! It’s easy to make with 5 ingredients and using freshly-squeezed lemon juice really makes the flavor pop. That said, if you’re in a pinch, store-bought lemon curd will work just fine here too.
• All-purpose flour: We’ve tested these cookies using traditional all-purpose flour and gluten-free all-purpose flour and both work well!
• Almond flour: We will also add some almond flour to the cookie dough for texture and extra almond-y flavor.
• Salt: Necessary to bring out the best of these delicious flavors! (Feel free to add an additional sprinkle of flaky sea salt to finish, if you like a salty cookie.)
• Butter: This recipe uses unsalted butter, but if you only have salted butter on hand, just omit the 1/2 teaspoon of salt included in the recipe.
• Sugar: Cane sugar or basic white granulated sugar can be used to sweeten the cookies.
• Vanilla and almond extracts: We recommend using a hint of both extracts.
• Lemon zest: We will add the zest of one lemon to give the cookie base a hint of lemony flavor too.

Tips For Making These Thumbprint Cookies

Full instructions are included in the recipe box below, but here are a few additional tips for making these lemon curd thumbprint cookies:

• Make the lemon curd first. If you do, in fact, decide to make homemade lemon curd for this recipe, I recommend making it first so that it can have some time to cool in the refrigerator before filling.
• Use a rounded teaspoon. Traditional thumbprint cookies are indented with (yes) your thumb, which can totally work. But if you’re interested in more uniform, even indents, I find it’s easiest to use a round 1-teaspoon measuring spoon.
• Don’t worry if the dough cracks. As you can see from the photos, this dough does not use eggs and is meant to be a touch on the drier side, so it’s totally okay if it cracks a bit as you make the indents.
• You’re welcome to add the curd before or after baking. I personally like the texture of the lemon curd better when it is added after baking, so that it’s still a bit soft. But it’s equally delicious added to the thumbprints before baking, which allows it to set up much more quickly. If you do choose the latter, be sure not to overfill the cookies to prevent the lemon curd from leaking out while baking.

Recipe Variations

Here are a few additional ways that you’re welcome to customize this recipe if you would like:

• Add flaky salt: Sprinkle on a pinch of flaky sea salt to the cookies after adding the lemon curd.
• Add ginger: Add a teaspoon of ground ginger to the dough if you would like a hint of ginger flavor.
• Use a different type of citrus: Use orange, lime or grapefruit in place of the lemon.
• Make it gluten-free: Use a gluten-free 1:1 all-purpose flour blend in place of traditional all-purpose flour.
• Make it vegan: Use vegan butter and a vegan lemon curd.

More Lemon Dessert Recipes

Looking for more lemon dessert recipes to enjoy? Here are a few of our favorites:

• Lemon Bars
• Citrus Olive Oil Cake
• Lemon Meringue Pie
• Lemon Rosemary Shortbread Cookies

Lemon Thumbprint Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews

• Author: Ali
• Prep Time: 20 mins
• Cook Time: 15 mins
• Total Time: 35 mins
• Yield: 24 to 28 cookies 1x

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Ingredients

• 2 cups (284 g) all-purpose flour
• 1 1/3 cup (145 g) almond flour
• 1/2 teaspoon fine sea salt
• 1 cup (227 g) unsalted butter, room temperature
• 1/2 cup (115g ) cane sugar (or white granulated sugar)
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• zest of 1 lemon
• 1/2 cup lemon curd

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Instructions

1. Prep oven and baking sheet. Heat oven to 350°F. Line a baking sheet with parchment paper.
2. Mix dry ingredients. In a small mixing bowl, whisk together the flours and salt until combined.
3. Mix the dough. Combine the butter and sugar in the bowl of a stand mixer (or see hand mixer instructions below). Using the paddle attachment, cream together on medium speed for about 1 minute, or until light and fluffy. Add the vanilla extract, almond extract, lemon zest and briefly mix to combine. Add the flour mixture and mix on low speed until just combined, scraping down the sides of the bowl as needed.
4. Form the dough. Roll the dough into 1.5-tablespoon balls (about 20 grams each) and place a few inches apart on the prepared cookie sheet. Use a round teaspoon or your thumb or the bottom of a wooden spoon to press an indent into each dough ball.*
5. Bake. Bake for 14 to 16 minutes or until the cookies are very lightly golden. Transfer the pan to a wire baking rack. Use the same teaspoon/spoon/thumb to immediately re-indent the cookies while they are still soft, then fill with lemon curd.
6. Serve. Serve warm and enjoy!

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Equipment

Almond Extract

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Zester

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Almond Flour

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Notes

Lemon curd timing: Feel free to add the lemon curd before baking (at the end of step 4) or after baking (as written in step 5). Both approaches taste great but yield a slightly different texture. If you add the lemon curd before baking, it will set up immediately. If you add the lemon curd after baking, it will still be a bit soft and spreadable.

My go-to recipe for when I’m craving a batch of warm, delicious, and slightly-healthier cookies…stat. ♡

These peanut butter cookies are always here to save the day. They’re wonderfully low fuss with just 10 minutes of prep time and only require 7 basic ingredients that are likely already hanging out in your pantry. They’re naturally gluten-free and dairy-free and made with a chewy oatmeal base. There’s no mixer or chill time required here. And even without the usual flour and butter, these peanut butter cookies are still downright delicious.

Feel free to stir some chocolate chips, nuts, or other add-ins to the dough if you’d like. And I definitely recommend a little sprinkle of flaky sea salt for a crunchy finish.

Let’s bake some cookies together!

(more…)

‘Tis the season for baking cookies, cookies, cookies! ♡

And if you happen to have a craving for one of the classics, we’ve gotcha covered here on Gimme Some Oven with a well-tested collection of some of the best cookie recipes I know.

From classic cut-out cookies (gingerbread cookies, sugar cookies, linzer cookies) to soft and chewy cookies (chocolate chip cookies, oatmeal cookies, peanut butter cookies), to holiday favorites (chewy ginger molasses cookies, peanut butter blossoms, chocolate crinkles cookies) and more, there’s a cookie here for everyone. And after baking these recipes more times than I can count, I have faith that they won’t let you down!

Let’s get to baking.

The BEST Chocolate Chip Cookies

“I am known as the cookie queen to my friends. I have been making chocolate chip cookies for as long as I can remember. I found a recipe that I loved that I’ve been making for a couple years now and just came across this. I’ve decided to make them and these are literally the best chocolate chip cookies I’ve ever eaten. I will be making these from now on! Follow the directions exactly and they are absolutely delicious!” -Jema

Gingerbread Cookies

“Best gingerbread cookies ever! As spicy as ginger snaps. Strong enough to put icing on but still soft inside if you do 1/8 inch. Crispy if you do 1/4 roll. Thank you.” ~Haddie

Brown Sugar Cookies

“These cookies are AMAZING. I never leave comments or reviews but I had to for these. I made four batches and every single one turned out perfectly. Sugar cookies are usually boring but I love the subtle flavor of these. I will be using this recipe for my Christmas cookies for years to come. Thank you!” ~Katie

Peanut Butter Blossoms

“Came together really fast and baked quickly. They were so good, I’ll be making another batch as a birthday present for my sister!” ~Christy

Chewy Ginger Molasses Cookies

“This recipe is a gift. I bake all of the time and this is the only recipe that people routinely ask me for. It is a staple for all family gatherings and friend events because everyone loves these cookies so much. I cannot recommend this recipe enough.” ~Maya

Linzer Cookies

“I made these as part of my Christmas cookie baking session yesterday. They are SO GOOD! I filled half with seedless raspberry jam and half with nutella. Thanks for the amazing cookie recipe!” ~Vanessa

Chocolate Crinkle Cookies

“This was, hands down, the BEST chocolate crinkle cookie recipe I have ever tried! They stay fresh and they are very moist with a decadent texture. I highly recommend this recipe. Thanks for sharing!” ~Angie

Peanut Butter Cookies

“The best peanut butter cookie recipe I’ve ever had. Easy to follow recipe, I made it exactly as stated, I would not change anything. Cookies looked amazing and tasted wonderful! Not too sweet with the perfect balance of peanut butter. Everyone that tried them, loved them.” ~Jen

No Bake Cookies

“I love your cookie recipes! No bakes can be so finicky, but this recipe was perfect! I used almond milk because that’s all I had, and they still turned out delicious! Thanks Ali!” ~Joni

Oatmeal Cookies

“These taste incredible! My daughter and I had a lot of fun making them together today. We did half with white chocolate pieces and half with M&Ms. Love your site! Directions are always easy to follow and everything is always delicious.” ~Jess

Brownie Cookies

“Ok, these cookies are SO fun! I was a little doubtful that the tops would turn out as shiny and crackly as the pictures, but your instructions were perfect and they turned out great! As a family of brownie lovers, these are 100% going in our regular rotation.” ~Kara

Happy cookie baking, everyone!

Friends, have you baked up a batch of peanut butter blossom cookies yet this holiday season?

If not, here’s my favorite recipe for how to make them! ♡

I’ve always been a bit disappointed by many traditional peanut butter blossom recipes I’ve tried in the past that end up being dry and crumbly and, ironically, lacking in peanut butter flavor. So I tinkered around with the old-fashioned recipe this year — upping the amounts of peanut butter and vanilla, reducing the amount of flour, and replacing shortening with butter. And I have to say, the results were delightful! The updated peanut butter cookie base is much more soft and flavorful, plus the extra peanut butter flavor really shines through.

I also experimented with all of the internet’s best tips for getting those Hershey’s kisses (or you could use peanut butter cups) to actually stick to the cookies and hold their shape, rather than falling off of the cookies or melting and losing their form. And the winning solution ended up being super simple — just pop the kisses in the freezer while you prep and bake the cookies. Then press the frozen kisses into the cookies as soon as they emerge hot outta the oven, which allows the bottoms of the kisses melt and adhere to the cookies without the tops of the kisses losing their shape. Easy breezy!

We’ve been sharing these peanut butter kiss cookies with friends and neighbors all season and they are always a hit. So gather some kisses and let’s bake up a quick batch together!

Peanut Butter Blossoms | 1-Minute Video

Peanut Butter Blossom Ingredients:

Before we get to the full peanut butter blossoms recipe below, here are a few notes about the ingredients you will need:

• Butter: Unsalted, room temperature butter. (Or if you only have salted butter on hand, just reduce the amount of salt in the recipe by 1/4 teaspoon.)
• Sugars: This recipe uses a 50/50 blend of granulated white sugar and light brown sugar.
• Peanut butter: I use natural peanut butter in our everyday life, but it can be incredibly inconsistent in baking recipes. (Brands or homemade recipes can vary significantly in their oil content.)  So for this recipe, I used traditional creamy peanut butter, which is what the original Hershey’s recipe calls for and works well.
• Egg: To bind all of our dough ingredients together
• Milk: To add just a touch of extra moisture to the dough. You can use cow’s milk or any type of plain plant-based milk that you have on hand.
• Vanilla extract: Which really complements the flavor of the peanut butter.
• Flour: I stuck with traditional all-purpose flour for this recipe, but it will work well with a gluten-free all-purpose flour blend too.
• Baking soda and salt: To give the cookies some rise and bring out all of those tasty flavors. Please note that I wrote the recipe using fine sea salt. If you only have iodized (table) salt on hand, you will need to reduce the amount of salt to 1/2 teaspoon.
• Hershey’s Kisses or peanut butter cups (frozen): To top your cookies! You can use any variety of Kisses or any brand of peanut butter cups that you prefer. I just recommend popping them in the freezer when you first begin working on the dough so that they can be completely chilled by the time you use them to top the cookies, which will help the bottoms of them to melt and adhere to the cookies without melting the entire candies.

How To Make Peanut Butter Blossoms:

Detailed instructions are included in the recipe below, but here’s a quick overview of how to make peanut butter blossom cookies:

1. Freeze Hershey’s kisses. As mentioned above, go ahead and unwrap those Hershey’s kisses and pop them in the freezer to chill while you prepare and bake the cookies.
2. Make the peanut butter cookie dough. Follow the directions below to make your dough, either using a hand mixer or a stand mixer.
3. Chill the dough. In order for the cookies to be nice and puffy, the dough needs to be chilled before baking. You can either pop the whole batch of dough in the fridge for an hour or so until chilled. Or for a faster option, you can go ahead and form the dough balls (as directed below), freeze them for 10 minutes, and then bake.
4. Prep the dough balls. Form the dough into 1-tablespoon balls (I find it’s helpful to use a small cookie scoop to do this), roll them in granulated white sugar until evenly coated, and then place them on a parchment-covered baking sheet.
5. Bake. Bake for 10 minutes, or until the cookies begin to slightly crack on top.
6. Add the kisses. Transfer the baking sheet to a wire cooling rack. Then immediately take the frozen Hershey’s kisses and press them gently into the middle of the cookies. Let the cookies cool to room temperature, if you have the patience, then enjoy! :)

Possible Recipe Variations:

Want to customize your peanut butter blossoms? Here are a few more fun variations to try…

• Use peanut butter cups: Instead of Hershey’s kisses, feel free to press Reese’s mini peanut butter cups (or any brand of pb cups that you love best) into the centers of your cookies.
• Use coarse sugar: Instead of rolling the dough in granulated white sugar, you are welcome to roll it in coarse turbinado sugar for some extra crunch.
• Use sprinkles: Alternately, you could roll the dough balls in sprinkles for a more festive, colorful cookie. (Or just add a pinch of sprinkles on top.)
• Add cinnamon: These cookies are also delicious with 1/2 teaspoon of ground cinnamon mixed into the dough.
• Make them gluten-free: Use an all-purpose gluten-free flour blend in place of traditional all-purpose flour. (If using Reese’s, though, be sure to double-check that the peanut butter cups are gluten-free since their products can vary.)

More Classic Cookie Recipes:

Looking for more classic cookie recipes to bake this season? Here are a few of my faves:

• Chocolate Chip Cookies
• Chocolate Chocolate Chip Cookies
• Gingerbread Cookies
• Chocolate Crinkle Cookies
• Peanut Butter Cookies
• Brown Sugar Cookies
• No-Bake Cookies
• Chewy Ginger Molasses Cookies

Peanut Butter Blossoms

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 13 reviews

• Author: Ali
• Prep Time: 30 mins
• Cook Time: 10 mins
• Total Time: 40 mins
• Yield: About 36 cookies 1x

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Description

My favorite Peanut Butter Blossoms recipe — made with extra peanut butter, perfectly soft and crackled, and topped with Hershey’s Kisses or peanut butter cups.

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Ingredients

• 36 Hershey’s Kisses (or mini peanut butter cups)
• 1 1/3 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon fine sea salt*
• 1/2 cup unsalted butter, room temperature
• 1/3 cup granulated (white) sugar, plus extra for rolling
• 1/3 cup packed light brown sugar
• 3/4 cup creamy peanut butter*
• 1 large egg
• 2 tablespoons milk
• 1 1/2 teaspoons vanilla extract

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Instructions

1. Freeze Hershey’s kisses. Unwrap the Hershey’s kisses (or mini peanut butter cups), place them on a plate and chill in the freezer until ready to use.
2. Mix the dry ingredients. In a small mixing bowl, whisk together the flour, baking soda and salt until combined.
3. Mix the wet ingredients. Add the butter, white sugar and brown sugar to the bowl of a stand mixer. (Or alternately, you can use a hand mixer with a large mixing bowl.)  Beat the butter and sugars together on medium-high speed for 2 minutes, until light and fluffy.  Add in the peanut butter, egg, milk and vanilla extract and beat on low speed for 1 minute, until combined, pausing to scrape down the sides of the bowl whenever needed.  Add in the flour mixture and meet on low speed for 1 minute, until combined.
4. Chill the dough. Transfer the dough to a sealed food storage container and chill for about 1 hour.  (Or see a speedier chilling method in the notes below.)
5. Prep the oven and baking sheet. Heat the oven to 375°F and line a large baking sheet with parchment paper.
6. Prep the dough balls. Form the dough into a 1-tablespoon dough balls ball (I find it’s easiest to do this with a small cookie scoop), gently roll the balls in granulated white sugar until evenly coated, and place on the prepared baking sheet at least 2 inches apart.
7. Bake. Bake for 10 minutes, or until the cookies begin to slightly crack on top.
8. Add the kisses. Transfer the baking sheet to a wire cooling rack.  Then immediately take the frozen Hershey’s kisses and press them gently into the middle of the cookies.  Let the cookies cool to room temperature…then enjoy!

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Equipment

Creamy Peanut Butter

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Hershey’s Kisses

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Vanilla Extract

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Notes

Salt: If you only have iodized (table) salt on hand, reduce the amount of salt to 1/2 teaspoon.

Peanut butter: As mentioned in the post above, it’s important to use traditional peanut butter instead of natural peanut butter in this recipe to achieve the right consistency.

Quick-chilling method: Instead of waiting for the large batch of dough to chill in the fridge, you can go ahead and form however many dough balls you would like to bake, roll them in sugar, place them on the parchment-covered plate, then place the plate in the freezer for 10 minutes to chill.  Then transfer the chilled dough balls to your parchment-covered baking sheet and bake.

Source: Recipe slightly adapted from Hershey’s.

It’s the Year of the Linzer Cookies here in our casa! ♡

Each holiday season, there always tends to be one cookie recipe that ends up being the new fave that we can’t stop baking. And this year, my husband and I are officially obsessed with these classic, lovely, buttery, jam-filled little delights.

Linzer cookies originally hail from Austria, where they are said to have become popular hundreds of years ago (basically as a mini version of their famous Linzer torte). They traditionally feature a sandwich of simple buttery shortbread cookies made with almond flour, which are then filled with a colorful window of raspberry jam poking through.

Nowadays, you can find variations on Linzer cookies all around the world made with all different kinds of nut flours (or nut-free), different types of fillings (jams, lemon curd, Nutella, you name it), or cut out into all sorts of different shapes and sizes (I’ve included lots of cute cookie cutter recommendations for you below). So there are lots of fun ways to get creative with these cookies! Here in our house, we’re definitely partial to the more traditional-style Linzer cookies made with almond flour, and especially love mixing a generous amount of orange or lemon zest into the dough as well. (You’re also welcome to add in some ground cinnamon if you’d like.)  I also love that the shortbread recipe here is not overly sweet, so the cookies balance the jam quite nicely and really let its fruity flavor shine through. Plus they always look so fun and festive this time of year!

Anyway, I know that there are probably already a million Linzer cookie recipes out there on the internet. But after baking — oh — nearly a dozen batches of the cookies already this season (like I said, we’re a bit obsessed), my husband and I have decided that this is the Linzer cookie recipe we officially love best. So today I wanted to pop in and share it with you too!

Linzer Cookies | 1-Minute Video

Linzer Cookie Ingredients:

Before we get to the full Linzer cookie recipe below, here are a few important notes about the ingredients you will need to make them:

• Flour: I tested both a traditional all-purpose flour and a gluten-free all-purpose flour blend for this recipe, and both worked beautifully.
• Almond flour: As I mentioned above, we also love using traditional almond flour in the shortbread cookies, which you can either buy pre-ground or you can purchase about 120 grams of blanched almonds and then toast and ground them yourself.
• Butter: You will just need unsalted butter that is room temperature, so that it will mix well with the sugar.
• Salt: I also used 3/4 teaspoon fine sea salt in this recipe. But if you only have iodized table salt on hand, you will only need to use 1/2 teaspoon.
• White sugar: I made these cookies with traditional white granulated sugar, but feel free to experiment with any other sweeteners that you prefer.
• Vanilla extract: I also love a generous amount of vanilla extract in the shortbread.
• Egg: To bind all of the shortbread ingredients together.
• Lemon or orange: I would say that citrus zest is optional for this recipe, but honestly it adds so much that I really believe it’s essential! We’re partial to making the shortbread with orange zest, but lemon is more traditional and also quite lovely.
• Ground cinnamon + almond extract: These are both optional add-ins that you can mix into the dough if you would like. I’m personally not a huge fan of cinnamon in this dough, but really love the almond extract.
• Powdered sugar: For dusting the tops of the cookies.
• Jam: For filling the cookie sandwiches. We’re quite partial to Bonne Maman jams in our house (they are absolutely everywhere here in Europe!), but any favorite brand/flavor of jam that you love will do.

Linzer Cookie Cutters:

So you can totally make Linzer cookies with any type of cookie cutter or biscuit cutter that you’d like. If you’d like to make things easy, there are pre-made Linzer cookie cutter “sets” you can purchase that have interchangeable shapes for the smaller “windows” inside. Or alternately, you can just use any sort of round or larger cookie/biscuit cutters (ideas below) plus a mini cookie cutter that you already own. Here are a few suggestions:

• Linzer cookie cutter sets: I used this set for the heart cookies pictured just below, which yields small 2-inch round cookies with traditional window shapes. I also love these small 2-inch cookie sets, which you can purchase with either traditional, Christmas, Halloween, winter, or springtime window themes.
• Themed cookie cutter sets: You could also use a nesting set of cookie cutters in the same shape, such as these sets for snowflakes, hearts, stars, gingerbread people, etc.
• Round cookie cutters: You could select the size you’d like from a straight-edged round cookie cutter set or a biscuit cutter set, or a scalloped round cookie cutter set or biscuit cutter set.
• Mini cookie cutters: There are lots of fun mini cookie cutter sets online, such as these mini assorted, alphabet, Christmas, or dogs cookie cutter sets. (I just recommend double-checking the size of any mini sets that you order online to be sure that they will fit inside your larger outer cookie cutter, as sizes for “mini” cutters seem to vary considerably.)

How To Make Linzer Cookies:

Detailed instructions for how to make Linzer cookies are included in the recipe below, but here is a quick overview of the process:

1. Make the shortbread dough. Prep the dough as directed.
2. Chill the dough. Shape the dough into disks, wrap tightly in beeswrap or plastic wrap, and refrigerate for about 30-60 minutes until chilled.
3. Roll out the dough. Roll out the dough on a floured surface until it is uniformly about 1/4-inch thick. Then use your preferred cookie cutters to cut out the dough — 50% shapes that are solid, 50% shapes with “windows” cut out in the center. I also like to bake the little window cut-outs too.
4. Bake. Transfer the cookies to a parchment-covered sheet and bake until lightly golden, keeping a close eye on the cookies as different shapes/sizes may cook more/less quickly. Remove from the oven and transfer cookies to a wire baking rack to cool.
5. Assemble the cookies. Then the fun part! Dust the window cookies with powdered sugar. Spread a dollop of jam on the other cookies and gently place a window cookies on top to form cute little Linzer cookie sandwiches. And enjoy!

Possible Variations:

Here are a few more ideas for how to customize this Linzer cookies recipe if you’d like:

• Make them gluten-free: As mentioned above, this recipe would also work with a gluten-free all-purpose flour blend, if you would like to make gluten-free Linzer cookies.
• Make your own DIY almond flour: Simply measure out around 120 grams of unblanched almonds and ground them (in a food processor or coffee grinder) to make almond flour. I also recommend lightly toasting the almonds in the oven before grinding them for better flavor.
• Use a different kind of nut flour: Instead of almond flour, you could alternately toast around 120 grams of raw pecans or walnuts and ground them (in a food processor or coffee grinder) to make pecan or walnut flour. I also recommend lightly toasting the nuts in the oven before grinding them for better flavor.
• Use a different filling: In place of jam, you could fill the Linzer cookies with lemon curd (or any type of citrus curd), Nutella, or any other fillings that sound fun.

More Cut-Out Cookie Recipes:

Looking for more delicious cookie recipes to bake this season? Here are a few of my favorite cut-out cookies:

• Brown Sugar Cookies
• Gingerbread Cookies
• Coconut Lime Shortbread Cookies

Linzer Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 24 reviews

• Author: Ali
• Prep Time: 1 hour 15 mins
• Cook Time: 15 mins
• Total Time: 1 hour 30 mins
• Yield: 38 to 40 (sandwich) cookies 1x

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Description

This Linzer Cookies recipe is made with your choice of jam sandwiched between simple almond-flavored shortbread cookies. See notes above for possible ingredient variations plus cookie cutter recommendations!

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Ingredients

• 2 cups all-purpose flour
• 1 cup almond flour
• 3/4 teaspoon fine sea salt*
• 1/2 teaspoon ground cinnamon (optional)
• 1 cup unsalted butter, room temperature
• 2/3 cup granulated white sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract (optional)
• 1 large egg
• zest of 1 lemon or orange
• powdered sugar, for dusting
• any flavor of jam, for filling

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Instructions

1. Combine the dry ingredients. Combine the all-purpose flour, almond flour, salt, and cinnamon (if using) in a medium mixing bowl, and stir until evenly combined.
2. Combine the wet ingredients. Add the butter and sugar to the bowl of a stand mixer (or you can use a hand mixer with a large mixing bowl) and beat on medium-high speed for 2 minutes until the mixture is light and fluffy.  Add the vanilla extract, almond extract (if using), egg and zest to the butter mixture and beat on low speed for 30 seconds until combined.
3. Add in the dry ingredients. Add the dry ingredient mixture and beat on low speed for 1 minute or so until combined, pausing to scrape down the sides of the bowl at any point if needed.
4. Chill the dough. Shape the dough into a disk about 1-inch thick, wrap tightly with beeswrap or plastic wrap, and refrigerate for 30-60 minutes or until chilled.
5. Prep the oven and baking sheet. Heat the oven to 350°F and line a large baking sheet with parchment.
6. Roll out the dough. Transfer the dough to a floured surface and using a rolling pin to roll it out until it is about 1/4-inch thick.  Cut out your desired shapes with your cookie cutters (half solid shapes, half with cut-out “windows”) and place them on the prepared baking sheet.  Re-roll out any dough scraps that remain and repeat the process to make use of all of the dough.  At this point, if the cut-out cookie dough seems soft and warm, it’s best to pop the entire cookie sheet in the fridge for 10 minutes to re-chill the dough.  Otherwise, proceed immediately with the next step.
7. Bake. Bake the cookies for about 11-13 minutes, or until the cookies are lightly golden around the edges.  Different sizes/shapes of cookies may require different amounts of cooking time, so I recommend keeping a close eye on the cookies during the final minutes or baking to be sure that they do not overcook.
8. Cool. Remove the baking sheet from the oven and let the cookies rest for a few minutes.  Then transfer the cookies to a wire rack until they have cooled completely to room temperature.
9. Assemble the cookies. Transfer the cut-out window cookies back to the baking sheet and use a fine mesh strainer to dust them with powdered sugar.  Then spread a dollop of jam on a solid cookie and gently place a window cookie on top to form a cute little Linzer cookie sandwich.  Repeat with remaining cookies and enjoy!

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Equipment

Almond Flour

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Linzer Cookie Cutters

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Rolling Pin

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Notes

Salt: If you only have iodized (table) salt on hand, reduce the amount of salt to 1/2 teaspoon.

Storage instructions: Cookies can be stored in a sealed container at room temperature for up to 1 week or frozen for up to 3 months.

Yield: This recipe makes a big batch — about 38 to 40 (2-inch round) sandwiches.  (Which means 76 to 80 cookies total, of that size.)  The yield will definitely vary depending on the size and shape of cookie cutter that you use, as well as the thickness of your rolled-out dough.

Source: Recipe slightly adapted from Joy of Cooking.

How do you like your oatmeal cookies?! ♡

After five years together, I just recently learned that my husband is pro-chocolate-chips in his oatmeal cookies and strongly opposed to raisins. Whereas I am the exact opposite and consider oatmeal and raisins the perfect match made in cookie heaven, and would rather just make classic chocolate chip cookies if I’m craving chocolate. Growing up, my mom was always a fan of adding butterscotch chips to hers. My best friend loves oatmeal cookies made with a generous sprinkling of nuts, while her husband prefers his cookies plain. And my 11-year-old next door neighbor recently told me he has concluded that M&Ms in cookies are, without a doubt, the coolest.

Pretty sure that everyone has an opinion when it comes to what add-ins (or lack thereof) constitute the best oatmeal cookies. ;)  But hey, the good news is that I’m here today with my favorite base oatmeal cookie recipe that can be customized pretty much however you’d like! It’s quick and easy to make, perfectly soft and chewy, and perfectly balanced with the most delicious cinnamon-y flavors. And it will work with whatever raisins, baking chips, nuts, candies or other fun ingredients you’d like to add in.

So grab those old-fashioned oats and let’s bake up a batch together!

Oatmeal Cookies | 1-Minute Video

Oatmeal Cookie Ingredients:

First, a few notes about the oatmeal cookie ingredients that you will need to make this recipe:

• Butter: I used unsalted butter, but if you only have salted on hand, just decrease the amount of salt in the recipe by 1/4 teaspoon.
• Light brown sugar: This recipe is sweetened with light brown sugar, which needs to be firmly packed into the measuring cup when you are measuring it out.
• Egg: To bind all of our ingredients together.
• Vanilla extract: Be sure to use pure vanilla extract for optimum flavor.
• Oats: This recipe calls for old-fashioned oats (also known as rolled oats), which will make the cookies nice and chewy.
• Flour: I’ve only tested this recipe with all-purpose flour, but it may work with some alternate kinds of flour as well.
• Cinnamon: I love my oatmeal cookies nice and cinnamon-y, but feel free to add in any other warming spices that you like as well.
• Sea salt: I prefer to use fine sea salt in my cooking. But if you only have iodized (table) salt on hand, just note that you will need to use slightly less since its flavor is stronger. I also like to sprinkle the cookies with a pinch of flaky sea salt after they have baked.
• Baking soda: To help our cookies rise.
• Optional add-ins: Feel free to add in some raisins (or dried cranberries or other chopped dried fruit), baking chips (chocolate chips, butterscotch chips, toffee chips, etc), and/or chopped nuts (pecans, walnuts, etc) too if you would like.

Tips For How To Make Oatmeal Cookies:

Full recipe is included below, but here are a few tips for how to make the best oatmeal cookies!

• Use old-fashioned oats. Double-check that you didn’t accidentally buy quick oats or instant oats. Old-fashioned oats (also known as rolled oats) will give these a better, chewier, texture and cook in the correct amount of time.
• Start with room-temperature butter. In order for the butter to properly cream with the sugars, it’s important that your butter be room temperature (not melted, not hard and cold) when starting the recipe.
• Correctly measure the flour. If you are measuring flour by volume (with a measuring cup instead of a scale), avoid scooping the measuring cup directly into the bag of flour to measure it, since this tends to pack in excess flour. Instead, fluff the flour in the bag briefly with a fork, then lightly spoon it into your measuring cup and level it out with a knife.
• Chill the dough. In order for these cookies not to flatten too much in the oven, it helps to refrigerate the dough until it is chilled. You can either refrigerate the entire batch of dough and wait an hour or two until is it chilled. Or for a speedier method, you can go ahead and roll out however many dough balls you would like to bake and refrigerate them on the parchment-covered baking sheet for about 15-20 minutes until they are chilled.
• Customize your add-ins however you’d like. Everyone has their own opinion about exactly what should go in an oatmeal cookie. So see options below for fun ways that you can customize yours exactly as you’d like!

Oatmeal Cookie Variations:

Here are a few options for how to customize this easy oatmeal cookie recipe! You could…

• Add baking chips: To make oatmeal chocolate chip cookies, add in 1/2 cup of your favorite chocolate chips (semisweet, dark, white, etc). Or I also love adding in other fun baking chips or candies too (such as butterscotch chips, toffee chips or M&Ms).
• Add raisins: To make oatmeal raisin cookies, add in 1/2 cup of raisins. Or you can make oatmeal cranberry cookies by adding in dried cranberries, or toss in some dried cherries, chopped dried apricots, or any other type of dried fruit that you may love.
• Add nuts: To make oatmeal nut cookies, add in 1/2 cup of your favorite chopped nuts, such as chopped walnuts or pecans.
• Add cardamom: For a different twist, I also love making these cookies with 1 teaspoon of ground cardamom plus 1/2 teaspoon ground cinnamon.

More Classic Cookie Recipes:

Looking for more delicious cookie inspiration this season? Here are a few of my favorite classic cookie recipes:

• The BEST Chocolate Chip Cookies
• Chewy Ginger Molasses Cookies
• Peanut Butter Cookies
• Gingerbread Cookies
• No Bake Cookies
• Chocolate Crinkle Cookies
• Brown Sugar Cookies

Oatmeal Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 33 reviews

• Author: Ali
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 mins
• Yield: 16 to 18 cookies 1x

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Description

My favorite oatmeal cookies recipe that’s perfectly soft and chewy, easy to make, and full of the best oatmeal cinnamon flavors. Feel free to stir in whatever other add-ins you would like!

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Ingredients

• 1 1/2 cups old-fashioned oats
• 3/4 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon fine sea salt*
• 1/2 teaspoon baking soda
• 1/2 cup unsalted butter, room temperature
• 2/3 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• (optional) up to 1 cup total of add-ins, which could include a mix of anything from raisins to chocolate chips, chopped nuts, M&Ms, other fun baking chips or dried fruit and more

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Instructions

1. Combine the dry ingredients. Combine the oats, flour, cinnamon, salt and baking soda in a medium mixing bowl and stir to combine.
2. Mix the wet ingredients. In a separate large mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and brown sugar on medium-high speed until the mixture is light and fluffy, about 2 minutes, scraping down the sides of the bowl occasionally as needed. Add the egg and vanilla extract and beat on medium speed until combined, about 30 seconds.
3. Add in the dry ingredients. Add the dry ingredient mixture and beat on low-speed until combined.
4. Stir in any (optional) add-ins. Sprinkle any add-ins evenly over the dough and stir by hand until they are evenly combined.
5. Chill the dough. Transfer the dough to a food storage container and refrigerate for at least 1-2 hours until chilled.  (Or see a faster chilling method below.)
6. Prep the cookies. Heat the oven to 350°F (180°C) and line a baking sheet with parchment paper.  Use a medium cookie scoop to form the dough into 2-tablespoon balls and place them a few inches apart on the prepared baking sheet.
7. Bake. Bake for 10 to 12 minutes, or until the cookies are lightly golden around the edges and the centers are set.
8. Cool. Transfer the baking sheet to a wire rack and let the cookies cool for 5 minutes.  (You can also sprinkle them with a pinch of flaky sea salt, if you’d like.)  Then serve warm and enjoy!

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Equipment

Old-Fashioned Oats

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Half Sheet Pan

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Cookie Scoops

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Notes

Type of salt: Please note that this recipe is written with fine sea salt, which is different than iodized (table) salt.  If you only have table salt on hand, you will need to reduce the amount to 1/2 teaspoon.

Faster chilling method: To chill the cookie dough faster, go ahead and roll out however many dough balls you would like to bake. Place them on the parchment-covered baking sheet.  Then place the entire baking sheet in the refrigerator for about 15-20 minutes until the dough balls are chilled.

Prep time. Prep time listed above does not include chilling time, which can range from an additional 15 minutes to 2 hours.

For the days when you can’t possibly be expected to decide between baking up a batch of warm chocolate cookies or a pan of rich fudgy chocolate brownies…

…hey, no need to choose! ♡

These chocolate brownie cookies are the best of both worlds. And they have been the #1 cookie obsession in our house these past few months. I finally made my first batch a few months ago — after having noticed that I had liked and pinned various brownie crinkle cookie recipes a few zillion times on my Pinterest boards — and I’ve gotta admit that they are indeed worth all of the hype. You guys, we cannot stop making these brownie cookies!!

If you have never tried baking up a batch before, they are pretty much exactly what you might hope — rich and fudgy and chewy on the inside, impossibly light and flaky and crinkly on the outside, sprinkled on top with the perfect little crunch of flaky sea salt, and irresistibly delicious. Also — while the internet also made it sound like these cookies were going to be super high-maintenance and finicky — I actually found them to be quite simple to make. The thing is just that the dough/batter has to be whisked into the oven right away once is mixed up and ready to go. So take the time before you begin mixing up the batter to lay out and measure all of your ingredients. Then the rest of the process should be a piece of cake. (Or better — a brownie cookie.) ;)

I already know that you guys are going to love these. Let’s get to baking!
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For all of you who have requested a gluten-free or vegan chocolate chip cookie recipe over the years, I have good news for you today.

This chocolate chip recipe is both!

These CCCs are super quick and easy to make in just one bowl (no mixer required). They are made with almond flour (which you can either buy store-bought or make yourself), making them naturally gluten-free. They can also be made with a flax egg or a regular egg, depending on whether you would like to make the cookies vegan. The recipe also contains impressively minimal oil and sweeteners. But I’m telling you, these easy chocolate chip cookies are just as chocolatey, sweet, and satisfying as ever!

And the credit for them goes entirely to my good friends, Jeanine and Jack, of the blog Love & Lemons. This recipe was one of the very first that I made from their hot-off-the-press new cookbook, Love & Lemons Everyday (affiliate link). But judging by the zillion or so dog-eared pages in my book, it clearly won’t be the last. You guys, this book is such a gem.  It’s full of Jeanine’s trademark beautiful, healthy, and legit-simple recipes, that are sure to bring some fresh inspiration to anyone’s kitchen. But I especially love this book because it is so dang helpful.  Each chapter is chock-full of useful cooking and meal-planning tips, from exactly how to roast or grill each vegetable from A-Z, to how to use “scrap parts”, to how to pickle various veggies, to how to freeze herbs and quinoa, to fun variations for scrambled eggs and fruit crumbles and 5-ingredient salad dressings and so much more. This book is a wealth of cooking information and inspiration, and bonus, it’s beautiful design will look great on any countertop or coffee table. I wholeheartedly recommend that you check it out!

And of course, make these chocolate chip cookies stat. ♡

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