easy cookie

These Reese’s Chip Cookies will be your new favorite peanut butter cookies.

Reese's Chip Cookies

c. all-purpose flour

baking soda

kosher salt

c. (1 1/2 sticks) butter, softened

c. sugar

brown sugar

peanut butter

eggs

pure vanilla extract

c. semisweet chocolate chips

peanut butter chips

c. Reese’s Minis Peanut Butter Cups, halved

Do you buy smooth or chunky peanut butter?

incredible! my favorite ive ever made. thank you!

Absolutely amazing. Best I’ve ever eaten or made!

Great recipe but for older ovens I had to bake 13-15 minutes

It only takes about half an hour to get a batch of these vegan chocolate chip cookies baked – then it’s just a matter of waiting for them to cool! 

Each serving provides 203 kcal, 2g protein, 27g carbohydrate (of which 17g sugars), 10g fat (of which 3g saturates), 0.8g fibre and 0.3g salt.

Vegan chocolate chip cookies

margarine

125 grams/4½oz soft light brown sugar

grams/3½oz caster sugar

tsp vanilla extract

flour

½ tsp baking powder

½ tsp bicarbonate of soda

salt

dark chocolate chips

tbsp soya milk

Master these sweet and addictive coconut macaroons. It's the perfect gluten-free dessert! 

Best-Ever Macaroons

Cooking spray

sugar

vanilla extract

g desiccated coconut

g cocoa powder

90 g chocolate chips, melted (plus more for drizzling)

Are you interested in more gluten-free desserts?

Preheat oven 180°C and line two large baking sheets with parchment paper and grease with cooking spray.

In a large bowl, whisk together egg whites, sugar, vanilla, and salt until the mixture is light and foamy. (If making chocolate macaroons, stir cocoa powder and melted chocolate chips into egg white mixture now.) Fold in desiccated coconut.

Using a medium cookie scoop or a tablespoon, scoop evenly sized mounds onto prepared baking sheet. Bake for 25 minutes, then let cool completely on baking sheets. (For chocolate macaroons, drizzle macaroons with more melted chocolate.)

https://streaming.hearstdigitalstudios.com/manual_upload/58ed7d0ad559302c9ac613cf/mp4/Ultimate_Macaroons_FINAL_1491959062_4000_hd_v3.mp4

These Ultimate Macaroons Are The Easiest Cookies Of All Time

We discovered that cardamom is a really popular spice in Norway, used in many cake and biscuit recipes. Some say the spice was first brought back to the country hundreds of years ago by Vikings who worked as mercenaries in what was then Constantinople (now Istanbul). Whatever the truth, Norwegians are certainly keen on their cardamom.
We made these cookies on a boat on the Geiranger Fjord – a stunning spot.

Cardamom and lemon cookies

225 grams/8 oz butter, softened

150 grams/5½ oz caster sugar

lemon, zest only

250 grams/9 oz plain flour

grams/3½ almonds

cardamom

Lebkuchen are traditional German Christmas cookies. Whether you make traditional circles or cut into stars and hearts, friends and family will love these Christmas biscuits. 

You can decorate them in so many ways as well. My favourites are chocolate covered, closely followed by a thin icing - but if you like thick icing don't let me stop you!

Lebkuchen

runny honey

butter

100 grams/3½oz ground almonds

tsp baking powder

¼ tsp bicarbonate of soda

cinnamon

ginger

allspice

nutmeg

½ tsp ground cloves (optional)

cocoa powder (optional)

½ unwaxed orange, finely grated zest and juice

sea salt

grams/3½oz icing sugar

water

200 grams/7 ounces dark, milk

Like all banana cookies these are quite soft and cakey, but the dark chocolate and chopped nuts give tons of great flavour without being overly sweet.


Banana cookies

grams/5½oz unsalted butter,

golden caster sugar

egg,

½ teaspoon bicarbonate of soda

75 grams/2½oz pecans (or walnuts), roughly chopped

75 grams/2½oz dark chocolate chips

bananas (200 grams/7 ounces peeled weight), mashed

Nutty, chewy, sweet and gooey, these peanut, cherry and fudge cookies are perfect for a picnic – or for afternoon tea whatever the weather.

For this recipe you will need a 6–7cm/2½–2¾in cookie cutter.

Peanut, cherry and fudge cookies

125 grams/4½oz butter, softened

100 grams/3½oz soft light brown sugar

grams/3½oz sugar

grams/4½oz peanut butter (crunchy

free-range egg

150 grams/5½oz plain flour, plus extra for dusting

bicarbonate of soda

baking powder

75 grams/2¾oz salted roasted peanuts,

100 grams/3½oz dried cherries,

grams/3½oz fudge, chopped into small pieces, or chocolate chips (optional)

Luxurious fruit, nuts and liqueur make these satisfyingly chewy chocolate chunk cookies ideal for a special occasion. 

Double chocolate chunk and cherry cookies

grams/3½oz unsalted butter, softened,

sunflower oil

grams/3½oz soft dark brown sugar

200 grams/7 ounces plain flour,

100 grams/3½oz dried sour cherries,

tbsp cherry brandy

grams/1½oz almonds

75 grams/2½oz roasted hazelnuts, chopped

grams/3½oz white chocolate,

grams/3½oz chocolate,

Find out how to make chocolate chip cookies with this clever hack to have them any time you fancy. Freeze the cookie dough then simply slice and bake when you feel like making soft chocolatey cookies.

Easy chocolate chip cookies

275 grams/9¾oz unsalted butter, softened

275 grams/9¾oz soft light brown sugar

tbsp vanilla extract

300 grams/10½oz good-quality milk chocolate,

Watch our how to cook frozen chocolate chip cookies video.

Frozen chocolate chip cookies

If you&#39;re searching for a show-stopping cookie recipe that combines irresistible flavors with a visually stunning presentation, look no further than these Giant Thai Tea White Chocolate Ripple Cookies. Packed with the warm, aromatic notes of Thai tea and the creamy sweetness of white chocolate, these cookies are not just desserts—they&#39;re an experience. Perfectly oversized, bakery-style, and boasting a unique rippled texture, these cookies are destined to become your new go-to treat for any occasion.

Giant Thai Tea White Chocolate Cookies

unsalted butter (room temperature, (226 grams))

sugar ((300 grams))

brown sugar ((50 grams))

tbsp non-fat milk powder (optional, (24 grams))

tsp baking soda

tsp kosher salt

Thai tea bags (cut open)

all-purpose flour ((260 grams))

oz white chocolate (chopped)

flaky salt (garnish)

In a large bowl, beat the butter and sugars together until light and fluffy with a hand mixer or stand mixer fitted with a paddle attachment.

Add the egg, baking soda, milk powder, kosher salt, Thai tea, and vanilla. Beat on medium for 30 seconds.

Add the flour and beat on low until almost no dry spots remain. Finally fold in the white chocolate (reserving a few pieces for garnish if you wish). Using a 1/3 cup measuring cup, portion out 100g balls of dough. Freeze for at least 30 minutes while you preheat the oven.

Preheat oven to 350F. Evenly space 4 dough balls to a parchment-lined half sheet tray (they spread A LOT and get very large). Bake for 10 minutes. Then pull the tray out and bang it against the counter to release air in the cookies and create ripples. Bake for another 2 minutes and bang again. The cookies should be darker/firmer around the edges and firm yet with a gooey center (if the edges are still soft, bake another 2 minutes). Allow the cookies to cool completely on the sheet. Sprinkle with flaky salt.

Repeat with remaining cookies either on a new tray to make the baking process faster or by reusing the original tray if that&#39;s all you have. The cookies are best eaten within 2 days.

Is it possible to omit the powdered milk?

My cookies over spread even though I left the dough chilling overnight :( any clues of what could have happened? Besides that they tasted great!

Is there a Thai tea bag that you recommend?

The easiest cookie recipe.  With only 3 ingredients and 3 easy steps, these peanut butter cookies are a must make.  You definitely don&#039;t need to be a baker to bake these either. Perfect for a quick, nutritious snack to satisfy your sweet tooth.

3 Ingredient Peanut Butter Cookies

runny, smooth peanut butter ((120 grams))

oats ((80 grams))

maple syrup ((60 milliliters))

Preheat the oven to 180C (160C fan) or 350F.

Mix the peanut butter with the maple syrup until well combined.  Blend the oats into a flour and stir through until fully combined. Check the consistency and add a little more peanut butter if needed (as stated above this will depend on the type of peanut butter you use).

Roll into 10 balls, flatten and put on a baking tray. Score with a fork twice and bake for about 12 minutes.

This is my go-to recipe when I want to make a classic chocolate chip cookie, but feel free to swap the chocolate for any other fillings you fancy. Treat this recipe like a master cookie dough and experiment with your favourite flavours. Ideally make the dough the night before you want to eat the cookies.
Each serving provides 248 kcal, 2.9g protein, 34.6g carbohydrate (of which 23g sugars), 10.6g fat (of which 6.4g saturates), 1.7g fibre and 0.33g salt.


Perfect chocolate chip cookies

½ tsp sea salt flakes,

110 grams/3¾oz unsalted butter,

110 grams/3¾oz light brown sugar

110 grams/3¾oz caster sugar

chocolate (see tip)

Edd Kimber's go-to recipe when he wants to make a classic chocolate chip cookie.

Top 12 easy cookie recipes from across the web

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Top Tags

Reese's Chip Cookies

Vegan chocolate chip cookies

Best-Ever Macaroons

Cardamom and lemon cookies

Lebkuchen

Banana cookies

Peanut, cherry and fudge cookies

Double chocolate chunk and cherry c...

Easy chocolate chip cookies

Giant Thai Tea White Chocolate Cook...

3 Ingredient Peanut Butter Cookies

Perfect chocolate chip cookies

Top 12 easy cookie recipes from across the web

The most viewed easy cookie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Reese's Chip Cookies

Vegan chocolate chip cookies

Best-Ever Macaroons

Cardamom and lemon cookies

Lebkuchen

Banana cookies

Peanut, cherry and fudge cookies

Double chocolate chunk and cherry c...

Easy chocolate chip cookies

Giant Thai Tea White Chocolate Cook...

3 Ingredient Peanut Butter Cookies

Perfect chocolate chip cookies

The most viewed easy cookie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine