homemade 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 Chocolate Chip Tahini Cookies are a deliciously nutty twist on classic chocolate chip cookies. Slightly crunchy on the outside, with a chewy and soft inside, they are amazing!

The Best Tahini Chocolate Chip Cookies In The World

light brown sugar, packed

egg, room temperature

tahini

vanilla extract

salt

baking soda

whole wheat pastry flour (seriously! it helps w the nuttiness*)

oz dark chocolate,

In a standing mixer fitted with a paddle attachment, cream together butter and both sugars until fluffy, about 2 minutes. Add in egg and cream for an additional 2 minutes. Add in tahini, vanilla extract, and salt and cream until light and fluffy, 1 minute more.

Mix in baking soda and flour until just combined. Toss in chopped chocolate and mix to combine.

Remove dough from bowl and wrap tightly in plastic wrap. Chill in fridge for at least 2 hours, but up to 24 hours. This part is necessary to get a nice, chewy cookie!

Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Roll cookie dough into 2 inch balls and place on cookie sheets, leaving 2 inches between each cookie. Push cookies down slightly. Bake for 10-12 minutes, until cookies are the slightest bit golden around the edges. They will look puffed and underbaked, but will continue to cook as they cool. Allow cookie to cool on cookie sheet for 10 minutes before transferring to a cooling rack.

Top with a sprinkle of sea salt and serve!

These were incredible. Easy to make and they taste as good as they look.

Great recipe!! I followed the suggestion of another reviewer who subbed the flour by using 1 C + 2Tbsp Bob's Red Mill GF APF 1:!1. Worked perfectly. I didn't have salted butter softened, so I used unsalted and upped my salt to 1tsp. I doubled the amount of vanilla, and used 1 cup of semi-sweet choco chips (I didn't have dark chocolate on hand). 
13 minutes was the perfect amount of time in my oven. Really really good cookies. My husband loved them (couldn't tell they were GF) and I have emailed this recipe to several friends and family. I will add that a single batch of the recipe yielded 28 decent sized cookies - definitely much more than 12!

My husband had 5 cookies after dinner- ah! Loved the texture and tahini flavor. Accidentally picked up self rising flour instead of AP and they turned out just fine.

I wasn't convinced I'd like these but I had a bunch of tahini I needed to use up so I decided to try them. Boy was I wrong -These are so good!! I accidentally used my whiskey vanilla instead of standard vanilla and it was a heavenly mistake. I didn't have wheat flour so I used all purpose white flour and it turned out just fine. Full disclosure, only about half of the batter actually made it to the oven. It was that good! I'll definitely be making these again!

Honestly, I've made this recipe probably six times or so since it's been published, and IT. HAS. NEVER. FAILED. MEEEEE!!! This recipe is so stinking good, the cookies are perfect, even if you accidentally leave them in the oven for a little too long, take them out too early, they're STILL good. They're always good. I also appreciate the yield of this batch -- enough to last an extra day or two, but not so many that it's a borderline-inappropriate-amount-of-cookies for two people to consume in such a short period of time. OBSESSED.

This is the second tahini chocolate chip cookie I've made and the flavor of the tahini always seems to be lost, especially if you're using dark chocolate. We used scant 1 cup of dark chocolate chips, which I think was the perfect amount, but the tahini does not shine through in the baked cookie like it does in the dough.

I used 1c regular whole wheat flour and 1/4c ap flour, 2T stevia instead of white sugar, and Lily’s Chocolate Salted Caramel Baking Chips instead of dark chocolate chunks. Added no salt to top. Very good cookie!

These cookies are a hit! I can't seem to make enough of them in my house. Thanks so much for the recipe. :)

Made these for a coworker's birthday today and they were a huge hit!  Strongly advise you leave the cookies to cool on the baking sheet for way longer than 10min - they're so thin and soft, it takes a while for them to set up. I'll definitely make these again!

Actually the best cookies I’ve ever made!! So darn good!! My whole family are absolutely obsessed with these, the tahini adds the most amazing nuttiness and paired with the dark choc, they’re just divine!

These Oreo Cheesecake Cookies are the ultimate Oreo lover's cookie. With only six ingredients, you can make the best 'cookies &amp; cream' cookies ever!

Oreo Cheesecake Cookies

(8 oz) package of Challenge Cream Cheese, room temperature

salted Challenge Butter, room temperature

vanilla

Cookies,

In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and butter together on medium speed for 1 minute until smooth.

Add in the sugar and vanilla and mix for one more minute on medium until combined. Slowly add the flour and mix until just incorporated.

Finally turn the mixer to low and add in the crushed cookies, mixing until evenly combined.

Cover the dough and chill for at least an hour.

When you’re ready to bake preheat the oven to 350°F. Line a baking sheet with parchment paper and using a medium (2 tablespoon) sized cookie scoop drop the cookie dough onto the prepared baking sheet about 2 inches apart.

Bake the cookies for 10 minutes until the edges are lightly golden.

Allow the cookies to cool for 2-3 minutes on the baking sheet and then transfer to a wire rack to cool completely.

These are some of my favorite cookies of all time. And so easy! My go-to crowd pleaser. I bake them for 10 mins and they firm up as they cool to room temp.

The best thing that i have ever tasted the best

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

brown sugar

honey

coarse sea salt

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.

Brown Butter Cinnamon Crinkle Cookies are possibly the coziest cookie to ever exist. They're sweet, full of brown butter and cinnamon goodness, and coated in powdered sugar for that perfect crinkle look!

Brown Butter Cinnamon Crinkle Cookies

butter, sliced

baking powder

cinnamon

eggs

Place the butter in a saucepan. Cook over medium heat until the butter melts and begins to foam. Continue to cook, whisking (or swirling the pan) frequently until the butter becomes an amber color, this should take 2-3 minutes. Remove the pan from the heat and allow it to cool slightly.

Whisk together the flour, baking powder, cinnamon and salt. Set aside.

Add the granulated and brown sugar into the bowl of your stand mixer fitted with the paddle attachment. Pour the cooled butter into the sugars and mix on medium speed to combine. Add in the eggs and vanilla, mixing just until smooth.

Turn the mixer to low and slowly add in the flour mixture until just incorporated. Cover the mixing bowl and refrigerate for at least 1 hour.

Line a baking sheet with a silicone mat or parchment paper. Set aside.

Place the powdered sugar in a shallow bowl. Divide the chilled dough into 1- tablespoon sized balls. Roll each ball into the powdered sugar and place onto the prepared pan, about 2- inches apart.

Bake for 10-12 minutes or until the cookies are set.

Allow the cookies to cool on the pan for a few minutes before transferring them to a wire rack to finish cooling.

These are hands down my favorite cookie!! Fun to make and so delicious!

I just made them they are soft and chewy… definitely worth trying. Mine turned out very good I did use only 2 cups of white flour  just because I didn’t have 2 and 1/2 c. Ans they were so perfect I’ll probably always keep the 1/2 c less

A new favorite! I skipped the powdered sugar and, due to time constraints , didn’t chill the dough and they came out absolutely delicious!

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Brown Butter Cinnamon Crinkle Cooki...

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