easy cookies recipe

These Salted Caramel Stuffed Chocolate Cookies are to die for! A dark chocolate cookie is stuffed with a Milky Way bar and sprinkled with sea salt. They're ultra gooey and delicious!

Salted Caramel Stuffed Chocolate Cookies

salted butter, room temperature

brown sugar,

sugar

tsp vanilla extract

all purpose flour

cocoa (I use Hershey’s Special Dark)

tsp baking soda

Fun Size Simply Caramel Milky Ways Bars, cut in half

2. Cream butter and sugars together until light and fluffy, about 3-4 minutes.

4. Add flour, cocoa and baking soda and mix until well incorporated and thick.

5. Make balls of cook dough about 2 tbsp in size.

6. Break balls of dough in half, add candy bar to the middle, then press dough halves back together and seal edges.

7. Place cookies on a parchment or silicone baking mat lined cookie sheet and sprinkle with sea salt.

8. Bake for 8-10 minutes. Center might look a little undercooked, but edges should be done.

9. Remove cookies from oven and allow to cool for 2-3 minutes, the remove to cooling rack to cool completely.

Extremely delicious! I love the gooey center.

I've made these multiple times now, and every time people RAVE about them! They are so delicious!

Thank you. I made these for my apartment complex and people LOVED them. Thank you for a delicious recipe. 
Those who are wondering if they should make it, just do it. 
I refrigerated the dough after I made it and just before putting the dough balls in the oven (if stuffing them softened the dough). 

These beautiful Sprinkle Sugar Cookies are easy to make and perfect for summer snacking! Coat your cookies with a layer of your favorite sprinkles or fold the sprinkles right into the batter.

Sprinkle Sugar Cookies

(358 grams) all-purpose flour

tsp baking powder

tsp salt

(224 grams) unsalted butter, room temperature

+ 2 tbsp (233 grams) granulated sugar

tbsp (28 grams) light brown sugar

sprinkles for mixing in, optional*

– 1 1/4 cups sprinkles for rolling, optional*

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.

Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.

Add the egg and egg yolk and mix until well combined.

Add the vanilla extract and mix until well combined.

Add the dry ingredients to the wet ingredients and mix until the dough is well combined, but don&#8217;t over-mix. It will be thick and a little sticky. 

Fold in 1/2 cup of sprinkles, if you&#8217;re mixing them into your cookie dough.

Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll the dough into a ball, then roll each ball in the additional sprinkles to coat them, if desired. Set the balls on the baking sheet.

Bake cookies for 7-9 minutes. The cookies will spread and the centers will look soft, but should look done. Don’t over-bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.

Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.

These are beautiful, easy and tasty! I used a cup of red fife wheat in the mix and my dough was too dry so I added a tablespoon of soy milk, and perfection!  Thank you.  :)

Used this recipe to make cookies for Christmas and they were so soft and delicious! Thank you for sharing :)

https://content.jwplatform.com/videos/j2q0Mebe.mp4

These beautiful Sprinkle Sugar Cookies are easy to make and perfect for a festive occasion! Coat your cookies with a layer of your favorite sprinkles or fold the sprinkles right into the batter.

No Christmas is complete without these truly amazing gluten free vanillekipferl. They’re wonderfully buttery with a crumbly melt-in-the mouth texture, packed full of vanilla and almond flavours, and generously covered in powdered sugar. They’re incredibly easy to make and you couldn’t possibly guess they’re gluten free!

Gluten Free Vanillekipferl (Austrian/German Vanilla Crescent Cookies)

250 g (2 ½ cups) finely ground almonds

+ ⅛ cup) caster/superfine sugar

salt

250 g (2 sticks + 2 tbsp) unsalted butter, softened

vanilla bean paste ((or 2 tsp vanilla extract))

~120 g (~1 cup) powdered/icing sugar, for rolling the cookies

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a large baking sheet with baking/greaseproof paper.Tip: You will bake the cookies in several batches, so you can line 2-3 baking sheets if you have them on hand. Otherwise, just re-use the same baking sheet, but make sure to cool it completely before you place the next batch of unbaked cookies onto it.

In a large bowl, whisk together the gluten free flour blend, ground almonds, caster/superfine sugar, xanthan gum and salt until combined.

Add the softened butter and vanilla, and knead everything together until you get a smooth, uniform cookie dough. The final dough shouldn’t be crumbly or sticky to the touch. Instead, you should be able to take a portion and shape it into a ball, without any cracking, crumbling or sticking.Tip: Don’t be tempted to cream the butter and sugar together before adding the rest of the ingredients when making the cookie dough (like you might do for other recipes). Doing so here would introduce air pockets into the dough, which will expand during baking and make the cookies too crumbly and delicate. Instead, just knead all the ingredients together into a smooth dough.

Shape about 24g (1 ½ tablespoons) of cookie dough into a ball, then roll it out into a small log or cylinder approximately 10cm (4 inches) in length. Each small log/cylinder should be thinner at the ends and thicker in the centre. Tip: You can make smaller cookies, but you will need to shorten the baking time slightly in that case. Always look at the colour of the cookies (as described in step 6) – that&#039;s the best indicator for when they are perfectly baked.

Bend each small log/cylinder into crescent shape and transfer it to a lined baking sheet, at least 2.5cm (1 inch) apart, as they do spread out a bit during baking.

Bake at 350ºC (180ºC) for 12-14 minutes. Perfectly baked cookies should be of a very pale golden colour on top with the tips of the crescents of a slightly darker golden brown. Tip: Don’t worry if they have small cracks on their surface (it’s rather inevitable when using gluten free flour to make them) – they will all get covered up with powdered/icing sugar anyway!

Allow the cookies to cool on the baking sheet for 5-10 minutes until warm before gently and carefully rolling them in powdered/icing sugar.Tip: Immediately out of the oven, the cookies will be VERY soft and fragile. As they cool down, they will firm up, so you can easily handle them. So, unlike with wheat-based vanillekipferl, don’t try to roll them in powdered/icing sugar when they’re still hot – if you do, they will crumble away to nothing. Instead, allow them to cool for 5-10 minutes, at which point you should be able to easily pick them up and cover them with powdered/icing sugar.

Storage: The gluten free vanillekipferl keep well in a closed container in a cool dry place for about 3 weeks. In fact they get even more delicious after about 1 week.

On a low-sodium diet but craving delicious cookies? This fast and easy low sodium cookie recipe is the recipe for you. It yields fantastic cookies that are deliciously chewy, easy to make, and, most importantly, salt-free! This recipe can also be made sugar-free and nut-free.

Fast &amp; Easy Low Sodium Cookie Recipe (Salt-Free)

unsalted European butter

brown sugar

nut butter

baking powder

mix-in's

In a large bowl, use an electric mixer to beat the butter until light and creamy. Add in both sugars, then beat again until well combined. Add the nut butter and egg and mix with a whisk.

Sift in the baking powder and flour into the bowl and mix well with a whisk. Mix in your choice of toppings, then cover the bowl with plastic wrap or towel. Refrigerate for 2 hours or overnight.

When ready to bake, preheat the oven to 375°F. Line a cookie sheet with parchment paper or silicone baking sheets (I love using these).

Use a 1-inch cookie scoop to place balls of cookie dough on the prepared cookie sheet.

Bake for about 10 minutes until cookies are golden brown. Remove the cookie sheet from the oven allow the cookies to rest for 1 minute. Transfer the low-sodium cookies to a wire rack to allow them to cool completely. ENJOY!

Salted Honey Pistachio Cookies are soft, extra flavorful cookies made with browned butter, sea salt, honey and salted pistachios. This sweet and salty treat is easy to make, too!

Salted Honey Pistachio Cookies

butter

honey

vanilla extract

coarse sea salt

baking soda

pistachios

white chocolate chips

sea salt

In a medium saucepan over medium-low heat melt the butter and bring to a boil. Stir or swirl pan consistently as the butter boils and begins to brown (about 5 minutes). It will turn a deep amber color. Remove from the heat and allow the butter to cool for 20-30 minutes.

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

When the butter is cooled add it to the bowl of your stand mixer, along with the brown sugar and granulated sugar. Mix on medium speed for 1 minute. Add in the honey, egg, vanilla, sea salt, and baking soda. Mix for an additional minute, until combined.

Turn mixer to low and add in flour, mixing until just incorporated. Stir in the pistachios and white chocolate chips until evenly combined.

Using a medium cookie scoop (2 tablespoons) drop the dough onto the prepared baking sheet about 2- inches apart. Bake for 8 minutes, or until the edges are lightly golden. Don&#8217;t over-bake.

Allow the cookies to cool for 3-4 minutes on the baking sheet, and then transfer to a wire rack to cool completely.

Sprinkle with flaked sea salt if desired.

Really delicious cookies! Our household favorites from now on.

Omg!!!! So good!  I made these for a group of friends. Absolute rave reviews from everyone!  I did make two changes… I have to be gluten free so replaced regular flour with an equal mix of almond flour and gluten-free flour mix. All my gluten digesting friends couldn’t believe they were GF.  I also made them into bars instead of cookies so baked at 350 degrees for 35 minutes in a 8x 8 pan. Cover loosely with foil for last 10 minutes so top doesn’t get too brown. You need to give them plenty of time to cool and set up before lifting out of the pan (I used parchment paper to do so) other than that followed the recipe exactly and it was amazing. I think the browned butter really put it over the top delicious. I never would have thought of that on my own. Thanks for a great recipe!!!

Delicious! I omitted the white sugar…will this affect the consistency? They seem to be fine.

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Top 6 easy cookies recipe recipes from across the web

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

Top Tags

Salted Caramel Stuffed Chocolate Co...

Sprinkle Sugar Cookies

Sprinkle Sugar Cookies

Gluten Free Vanillekipferl (Austria...

Fast &amp; Easy Low Sodium Cookie R...

Salted Honey Pistachio Cookies

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

Fast & Easy Low Sodium Cookie R...