best cookies

Are they the worst or are they the best chocolate chip cookies in existence? Either way, this easy, soft cookie recipe is insanely addictive. Recipe now includes a new step-by-step VIDEO and new tips in the NOTES section (below) to prevent your cookies from spreading too much or not spreading enough!

The Worst Ever Chocolate Chip Cookies

unsalted butter

light brown sugar (packed (300 grams))

sugar ((100 grams))

eggs (room temperature preferred)

vanilla extract

maple syrup² ((60 milliliters))

all purpose flour ((415 grams))

cornstarch

baking powder

baking soda

salt

chocolate chips (I used half regular semisweet chips and half mini semisweet chips)

The WORST EVER Chocolate Chip Cookies

In a large bowl, stir together melted butter and sugars.

Add eggs, one at a time, stirring until combined.

Stir in vanilla extract and maple syrup.

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

Gradually add flour mixture to wet ingredients, stirring until completely combined.

Stir in chocolate chips.

Cover bowl with clear wrap and allow to chill for at least 30 minutes (chilling!? I told you, this recipe is the worst.)

While the dough is chilling, preheat oven to 350F (175C) and prepare cookie sheets by lining with parchment paper (if you don't have parchment paper, you can bake directly on an ungreased cookie sheet).

Scoop about 2-2 1/2 Tablespoons of cookie dough and roll into balls, making them slightly taller than they are wide. Place them at least 2 inches apart on prepared cookie sheet.

Bake about 13 minutes (cookies will appear to be a bit underdone, but edges should be just beginning to turn golden brown).

Allow cookies to cool completely on cookie sheet. If desired, gently press a few chocolate chips on top of the hot cookies.

Keep unbaked cookie dough in fridge while waiting to put the next batch in the oven, and do not place cookie dough on a hot cookie sheet.

https://www.youtube.com/watch?v=Kyu427fYmEU

Go no further, these chocolate chip cookies will ruin your life!

↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ 

Full Printable Recipe: https://sugarspunrun.com/worst-chocolate-chip-cookies/

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Baking Sheets (Affiliate Link): https://amzn.to/2JGV8Ac

Ingredients
1 cup unsalted butter melted and then cooled for at least 5 minutes* (226g)
1 1/2 cups light brown sugar packed (300g)
1/2 cup granulated sugar (100g)
2 large eggs room temperature preferred
1 teaspoon vanilla extract
1/4 cup maple syrup (60ml)
3 1/4 cups all purpose flour (415g)
2 teaspoons cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups chocolate chips I used half regular semisweet chips and half mini semisweet chips

Instructions
1.  00:30  In a large bowl, stir together melted butter and sugars.
Add eggs, one at a time, stirring until combined.
Stir in vanilla extract and maple syrup.

2.  02:51  In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.

3.  04:01  Gradually add flour mixture to wet ingredients, stirring until completely combined.
Stir in chocolate chips.

4.  04:54  Cover bowl with clear wrap and allow to chill for at least 30 minutes (chilling!? I told you, this recipe is the worst.)
While the dough is chilling, preheat oven to 350F (175C) and prepare cookie sheets by lining with parchment paper (if you don't have parchment paper, you can bake directly on an ungreased cookie sheet).

5.  05:02  Scoop about 2-2 1/2 Tablespoons of cookie dough and roll into balls, making them slightly taller than they are wide. Place them at least 2 inches apart on prepared cookie sheet.
Bake about 13 minutes (cookies will appear to be a bit underdone, but edges should be just beginning to turn golden brown).
Allow cookies to cool completely on cookie sheet. If desired, gently press a few chocolate chips on top of the hot cookies.
Keep unbaked cookie dough in fridge while waiting to put the next batch in the oven, and do not place cookie dough on a hot cookie sheet.

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These cookies are the WORST!

Red, white, and blue star-spangled cookies are perfect for the 4th of July!Please see just below the recipe for a list of recommended tools for this recipe with links to Amazon, including cookie cutters, gel food coloring, silver star sprinkles, and disco dust

Star-Spangled Cookies

unsalted butter (softened (226 grams))

sugar ((150 grams))

all-purpose flour ((295 grams))

sugar (sifted (415 grams))

corn syrup

milk

almond (or other, preferred) extract (optional)

gel food coloring (I used Americolor "red red" and "electric blue")

silver star sprinkles

Preheat oven to 350F.

In KitchenAid mixer or with electric hand-mixer beat your butter until well-creamed.

Add sugar to the mixing bowl and beat with the butter until well combined (about 30 seconds).

Stir in vanilla extract and salt, stirring until well-combined, and scrape down the sides of the bowl using a rubber spatula to ensure ingredients are well-incorporated.

Add egg yolk and beat until combined

With mixer on medium-low speed, gradually add flour until well-incorporated (you will definitely need to scrape down the sides and the bottom of the bowl several times for this, as the mixture is fairly dry and crumbs tend to settle at the bottom of the bowl).

Transfer dough to clean surface and use your hands to form it into a cohesive ball.

Flatten into a disk (about 1" thick), cover with clear wrap, and chill for 15 minutes.

Once dough has chilled, transfer it to a clean, lightly floured surface and use a lightly floured rolling pin to roll out to about ¼&quot; thickness.

Lightly flour your cookie cutters and cut out your shapes, transferring them to ungreased cookie sheet.

Once you have cut out all of the shapes that you can, be sure to re-combine the scraps and roll out and cut out again to get the maximum number of cookies from your dough.

Bake on 350F for 10-12 minutes (longer if you are using larger cookie cutter) and allow cookies to cool completely before dipping in chocolate.

Cookies

In a large bowl, combine sifted powdered sugar, 3 Tbsp milk, and light corn syrup. Whisk until smooth. If mixture is too dry, add additional milk, one teaspoon at a time until mixture can be stirred.

Stir in extracts.

Glaze should be thick, to test that it is the right consistency drop a few droplets on top of a test cookie. If the glaze remains stiff, it needs to be thinned. If it runs off the cookie, it is too thin and needs more powdered sugar. If it settles down smoothly, it is just right.

Divide glaze into four small bowls.

Working with one bowl at a time, use a toothpick (a different toothpick for each color) and dip it into the food coloring bottle and then into the glaze. You want a small dot of food coloring (see video).

Drag a toothpick through the food coloring and glaze until it is prettily swirled/marbled.

Holding your cookie at the base, dip the surface of each cookie into the glaze (take a look at your first cookie -- are you satisfied with the pattern? Adjust whorls with additional food coloring as needed).

Once the first bowl runs out or the colors become too muddled together from dipping, move onto your next bowl of food coloring (you will probably need to stir first before adding your coloring, as the surface may have begun to harden).

Repeat steps 5-7 until all cookies have been dipped. Allow them to harden at least 30 minutes (may take longer) for glaze to set. Enjoy!

Keep uneaten cookies in an airtight container at room temperature.

Marble Icing Glaze

https://www.youtube.com/watch?v=6NMXWtQ3a1A

Festive red white and blue star-spangled cookies that are perfect as a patriotic Memorial Day or 4th of July celebration dessert!
↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓↓

Full Printable Recipe: https://sugarspunrun.com/star-spangled-cookies/

Gel Food Colorings (Affiliate Link): https://amzn.to/31G2XuO (I used Red Red and Electric blue, but the sky blue in this package will work just fine)
Star cookie cutters (Affiliate Link): https://amzn.to/2F8uawr
Luster Dust (Affiliate Link): https://amzn.to/2F9B44v

Cookies

Preheat oven to 350F.
In KitchenAid mixer or with electric hand-mixer beat your butter until well-creamed.
Add sugar to the mixing bowl and beat with the butter until well combined (about 30 seconds).
Stir in vanilla extract and salt, stirring until well-combined, and scrape down the sides of the bowl using a rubber spatula to ensure ingredients are well-incorporated.
Add egg yolk and beat until combined
With mixer on medium-low speed, gradually add flour until well-incorporated (you will definitely need to scrape down the sides and the bottom of the bowl several times for this, as the mixture is fairly dry and crumbs tend to settle at the bottom of the bowl).
Transfer dough to clean surface and use your hands to form it into a cohesive ball.
Flatten into a disk (about 1" thick), cover with clear wrap, and chill for 15 minutes.
Once dough has chilled, transfer it to a clean, lightly floured surface and use a lightly floured rolling pin to roll out to about 1/4" thickness.
Lightly flour your cookie cutters and cut out your shapes, transferring them to ungreased cookie sheet.
Once you have cut out all of the shapes that you can, be sure to re-combine the scraps and roll out and cut out again to get the maximum number of cookies from your dough.
Bake on 350F for 10-12 minutes (longer if you are using larger cookie cutter) and allow cookies to cool completely before dipping in chocolate.

Marble Icing Glaze

In a large bowl, combine sifted powdered sugar, 3 Tbsp milk, and light corn syrup. Whisk until smooth. If mixture is too dry, add additional milk, one teaspoon at a time until mixture can be stirred.
Stir in extracts.
Glaze should be thick, to test that it is the right consistency drop a few droplets on top of a test cookie. If the glaze remains stiff, it needs to be thinned. If it runs off the cookie, it is too thin and needs more powdered sugar. If it settles down smoothly, it is just right.
Divide glaze into four small bowls.
Working with one bowl at a time, use a toothpick (a different toothpick for each color) and dip it into the food coloring bottle and then into the glaze. You want a small dot of food coloring (see video).
Drag a toothpick through the food coloring and glaze until it is prettily swirled/marbled.
Holding your cookie at the base, dip the surface of each cookie into the glaze (take a look at your first cookie -- are you satisfied with the pattern? Adjust whorls with additional food coloring as needed).
Once the first bowl runs out or the colors become too muddled together from dipping, move onto your next bowl of food coloring (you will probably need to stir first before adding your coloring, as the surface may have begun to harden).
Repeat steps 5-7 until all cookies have been dipped. Allow them to harden at least 30 minutes (may take longer) for glaze to set. Enjoy!
Keep uneaten cookies in an airtight container at room temperature.


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DISCLAIMER: This video description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This help support the channel and allows us to continue to make videos like this. Thank you for the support!

How To Make Star Spangled Cookies

Complete how-to guide to make the best holiday cookie box with the top Christmas holiday cookies including recipes and tips. It's the best Christmas gift. 

The Best Holiday Cookie Box

chocolate

Choose the cookies

. Whether you are including homemade cookies, storebought, or both, you want to choose a variety of cookies with different shapes and sizes and flavours. This will make the cookie box look interesting. I suggest baking anywhere from 4 to 8 different types of cookies (this year I went overboard with 15 different cookies). I plan out my cookie boxes about one month ahead of time, and make changes to it as I get inspired to add new cookies, and take some off my list.

Choose other treats. Think about whether or not you want to include other treats such as candy canes, festive chocolate kisses, or peppermint candies.

Check that you have the required baking equipment. Once you have a set list of cookies that you will be baking, determine that what baking equipment you will need. Typically, for most cookies, you will need measuring cups and spoons, mixing bowls, a hand mixer or stand mixer, large half sheet baking pan, silicone baking mat, and a wire cooling rack. You may also need a cookie scoop, Christmas cookie cutters and a rolling pin, depending on the cookies you are baking.

Make a shopping list.

Ingredients: Make a shopping list of all the ingredients that you will need (including any treats or candies that you are including).

Baking equipment: Do an inventory of the baking equipment that you have at home and determine what you need to purchase. Add anything you need to your shopping list.

Cookie boxes and accessories: For the cookie boxes, choose something that is shallow with a lid. It can be disposable cardboard boxes (like these plain boxes or these festive decorated boxes) or keepsake cookie tins. You may also want to add mini cupcake liners (to layer in smaller cookies), burlap twine or ribbon (to tie a stack of cookies together), and cardstock (to divide parts of the box) to your shopping list.

Make a schedule. It can be overwhelming when you have a list of cookies to bake, even if it is just four. Some cookies need to be chilled for hours, some need to be rolled and cut out, some need to be decorated with icing, some are sandwiched together... you get the drift. Go through each cookie recipe that you want to make, and starting with the easiest, write out a schedule starting at prep. Then, incorporate the next cookie into that schedule. Depending on the cookies you are baking, you may be able to schedule everything in one day, or spread it out over the course of a few days or weeks. The best thing is that most cookies freeze really well, so you can start baking the cookies even a month ahead and freeze them as you bake. Once you are ready to assemble your boxes and gift the cookies, just take them out of the freezer.

Assemble the box. Arrange the cookies in different ways and put cookies of different shapes, sizes and colours next together to make it look interesting. You don't want to have a big section of cookies that all look the same. Use cupcake liners and burlap twine or ribbon to group certain cookies together. Use cardstock to divide and section off areas of the box.

This genius hack is similar to the one we use in our Nutella-Stuffed Cookies﻿.  Mix peanut butter with powdered sugar, roll mixture into balls, then freeze them. (This prevents a peanut butter explosion while baking.)﻿﻿

Peanut Butter-Stuffed Cookies

peanut butter

c. sugar

c. (1 stick) butter, softened

brown sugar

granulated sugar,

pure vanilla extract

c. all-purpose flour

kosher salt

I just did the recipe, 1.5 the filling and doubled the cookie dough. Added a Hershey’s kiss to each cookie, and rolled it into a nice round ball. Forgot to roll the ball in sugar, but no biggie they tasted wonderful. Also cooked at 375 for 11 minutes. Thanks for this cookie recipe.

I loved this recipe I will defiantly make it again.  They would be very good as Peanut butter cups cups. Love it

Not happy with this recipe. Not sure why but my pb stuff disappeared or dried

My husband made this recipe from the Delish "Insane Sweets" recipe book. The ingredients are exactly the same, but the editors totally forgot to include the step where you roll the cookies in granulated sugar, despite the fact that the ingredients say "more [sugar] for rolling" and the cookies in the picture are clearly covered in granulated sugar. We had to check this online recipe and video to figure out what to do when. The cookies are delicious and we'll make them again, but it's just sad that the sloppy editing we find so often here has also found its way into the cookbook, for which people are paying good money.

I agree with other reviewers that the instructions on this recipe were lacking - and I'm an experienced baker.  First, the filling needs to freeze for at least 2 hours.  Freezing them just while you're making the dough is not nearly enough time in the freezer.  Second, the dough itself needs to be refrigerated for at least 2 hours.   The recipe doesn't even say to chill it.  I refrigerated it for about 30 minutes and that was not enough.  The dough and the filling were so soft, it was very hard to manage.  A heaping tablespoon of dough is not nearly enough to cover the filling.  I rolled out more than a tablespoon for each side and then pinched them together.  Even with doing this, I got 15 large cookies.  The finished product was okay.  Certainly not my favorite peanut butter cookie recipe and I don't think they're worth the work.

Wow! These are huge! They are good, but rich. I cut the recipe in half and made 6. Next time I plan on halving the recipe and making 12.

I needed more directions or better directions. My filling was a frosting and I didn’t like it very much,other than that they were delicious and medium on the hardness to make.

I have my own recipe
Ingredients:
-1.5 cups Raw Unsalted Peanuts
 -Sea Salt
-coconut oil
I just blend them all together and freeze for a year

The cookies are very good. I’m going to try and make them a little smaller next time. I also think it would work well with mini peanut butter cups.

There was way to much peanut butter lol so I took away the filling hopefully it still tastes good

Even people who don’t like peanut butter likewhen I make these

Wonderful cookies. I won't make peanut butter cookies any other way anymore.

These are amazing! Everyone I give them to goes nuts over them and wants to know how to make them.

These are AMAZING! Everyone I give them to asks me how to make them. Thanks for showing me how to stuff cookies.

I am doing a school project where do I find how many people made it

https://streaming.hearstdigitalstudios.com/manual_upload/58c86352d559306540900935/mp4/PB_Cookie_Bombs_FRONT_1489527742_4000_hd_v3.mp4

This genius hack is similar to the one we use in our Nutella-Stuffed Cookies﻿.  Mix peanut butter with powdered sugar, roll mixture into balls, then freeze them. (This prevents a pb explosion while baking.)﻿﻿

These Peanut Butter Stuffed Cookies Have the Easiest Hack

Soft and chewy cream cheese cookies! These can be easily customized for the holidays!

Cream Cheese Cookies

unsalted butter (softened (170 grams))

oz cream cheese

light brown sugar (firmly packed (200 grams))

sugar ((200 grams))

all-purpose flour¹ ((312 grams))

sugar

In a large bowl using an electric mixer or in a stand mixer, cream together butter, cream cheese, brown sugar, and granulated sugar until light, fluffy, and well-combined.

Add egg and vanilla extract and stir to combine.

In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, and salt.

With mixer on low-speed, gradually add flour mixture to butter/cream cheese mixture until completely combined. Scrape down sides and bottom of bowl as needed to ensure ingredients are well-combined.

Cover bowl with plastic wrap and transfer to the refrigerator to chill for at least two hours and up to 5 days.

Once dough has chilled and you are about ready to bake your cookies, preheat oven to 350F (175C).

Scoop cookie dough by 1 ½ Tablespoon-sized scoop and roll between your palms to form a smooth ball. Roll through granulated sugar (or other topping, if using) and place cookies 2” apart on parchment paper lined baking sheets.

Transfer to 350F (175C) preheated oven and bake for 13-14 minutes. Allow to cool completely on baking sheet before enjoying.

https://embed.mediavine.com/videos/rkgxlodtwnhy7waosjal

My cream cheese cookies have just the right touch of tanginess from the cream cheese, they’re soft, moist, and chewy, and they look beautiful wrapped up in a coating of pretty sprinkles!

Over 50 popular best cookie recipes including chocolate chip cookies, shortbread, peanut butter cookies, macarons, biscotti, sugar cookies, and more! 

50 Best Cookie Recipes

flour

butter

eggs

chocolate chips

How to store

You can make all of these cookies ahead of time, and most keep well in an airtight container at room temperature for at least 3 days, up to one week. For some of the cookies, you can also make the cookie dough in advance and refrigerator until ready to bake.

How to freeze

 Store these cookies in an airtight container in layers divided by parchment paper, or in a freezer bag (depending on the cookies), and store in the freezer for up to 3 months. Making a batch of cookies at a time and storing in the freezer is the best way to plan out a holiday cookie box with a variety of cookies to gift to friends and family.

Your chocolate chip cookies are the best. We make them every couple of weeks!!

Deliciously tasty and surprisingly chewy, these cookies are loaded with toffee pieces giving them a little something extra.

Butter Crunch Cookies

¾ Cup Butter, unsalted, room temperature

¾ Cup Light Brown Sugar

¾ Cup Granulated Sugar

Large Eggs

Teaspoon Vanilla Extract

Teaspoon Almond Extract

Tablespoon Light Corn Syrup

Teaspoon Baking Soda

Salt

Tablespoon Cornstarch

2-1/4 Cups All Purpose Flour, sifted

Toffee bits

 Preheat the oven to 325°F.

 In a large mixing bowl cream the room...

 In a large mixing bowl cream the room temperature butter with the sugars until totally combined. 

 Add the vanilla and almond extract and cream...

 Add the vanilla and almond extract and cream again.

 Lightly beat the eggs, then add to the...

 Lightly beat the eggs, then add to the mixture, mixer on low.  Add the corn syrup and continue mixing on low.  Turn off while you prepare the dry mix.

  Pass the flour, cornstarch, salt and baking soda...

  Pass the flour, cornstarch, salt and baking soda through a sieve then turn the mixer back on low.

 Add the flour mixture ½ cup at a...

 Add the flour mixture ½ cup at a time.

 Once all mixed add the toffee bits and...

 Once all mixed add the toffee bits and allow just a few rotations to mix in then turn off the mixer.

 On a cookie sheet, lined with parchment paper...

 On a cookie sheet, lined with parchment paper add scoops of the cookie dough, allowing about 2” between cookies.

 Bake for about 12-14 minutes, until they are...

 Bake for about 12-14 minutes, until they are light brown around the edges.

 Remove and after 5 minutes add to a...

 Remove and after 5 minutes add to a cooking rack to cool completely.

White chocolate macadamia cookies are such an easy recipe to make, and they turn out chewy, buttery, and delicious every time. The recipe turns out gourmet cookies that are the perfect treat for any party or gathering. 

White Chocolate Macadamia Nut Cookies

1-1/2 sticks (3/4 cup salted butter, softened to room temperature)

white sugar

brown sugar (packed)

all-purpose flour

macadamia nuts

Preheat oven to 350-degrees.

Add the softened butter, granulated sugar, and brown sugar to a large bowl.

Next, add the vanilla and the eggs and mix everything together with a hand mixer.

The flour, baking soda, and salt are the next items to add to the bowl. Mix until well blended.

Finally, add the white chocolate chips and the macadamia nuts and mix together.

Scoop and drop dough onto a cookie sheet and bake for 10-13 minutes, or until edges and top are golden brown.

Let cool for a few minutes before moving them to a cooling rack.

These we're devine!  Soft and chewy, just the right amount of sweet and salty. I chilled my rough before baking and flattened only ateeny amount so they wouldn't spread. I'll never use another recipe for these!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1560867097/sofgjmi6ms6gktj1turd.mp4

White chocolate macadamia nut cookies are such an easy recipe to make, and they turn out chewy, buttery, and delicious every time. The recipe turns out gourmet cookies that are the perfect treat for any party or gathering.

These divine melt-in-your-mouth pumpkin cookies are one of my most popular recipes---for good reason! They are truly outstanding!

Melt-In-Your-Mouth Pumpkin Cookies Recipe

butter (softened)

cinnamon

nutmeg

vanilla

pumpkin

powdered sugar (add until desired consistency/firmness)

cinnamon sprinkled on top (optional)

Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, the 1 teaspoon cinnamon, and the nutmeg. Beat until combined. Beat in the eggs and 2 teaspoons of vanilla until combined. Beat in pumpkin. Beat in as much of the four as you can with the mixer. Stir in remaining flour with a wooden spoon.

Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.

For frosting, in a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon of vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. Sprinkle with additional cinnamon if desired.

These cookies are melt in your mouth good! 😋

Top 10 best cookies recipes from across the web

The most viewed best cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Minnesota State Fair Cookies

Top 10 best cookies recipes from across the web

The most viewed best cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Worst Ever Chocolate Chip Cooki...

Star-Spangled Cookies

The Best Holiday Cookie Box

Peanut Butter-Stuffed Cookies

Cream Cheese Cookies

50 Best Cookie Recipes

Butter Crunch Cookies

White Chocolate Macadamia Nut Cooki...

Melt-In-Your-Mouth Pumpkin Cookies ...

Minnesota State Fair Cookies

The most viewed best cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine