Why You’ll Love This Recipe

This cake combines your two favorite treats: chocolate chip cookies and cake! You will love it! I took my popular chocolate chip cookie recipe and adapted it to make this cake. So, it’s not just a cake that looks like a cookie – it is actually a giant soft and chewy cookie!

It’s so easy to make – you don’t need a mixer, and you don’t have to chill the dough. You don’t even have to wait for butter to soften to make it! You can customize it for any occasion with different sprinkles, mix-ins, and frosting for a birthday cake or one for Christmas, Halloween, Valentine’s Day… it’s perfect any time of year.

Unlike other cookie cake recipes, this one is not like a cakey cookie. It really tastes like the best chocolate chip cookie just made extra-large in a cake pan. I have made this giant cookie cake recipe countless times, and it always turns out perfectly. You will love how easy it and your friends and family are going to love how delicious it is!

Chocolate Chip Cookie Cake Ingredients

• Butter: As usual, my cookies start with melted unsalted butter. If you want to use salted butter, omit salt from the recipe.
• Sugar: I always use a combination of granulated sugar and brown sugar. Be sure to pack your brown sugar.
• Chocolate chips: Use your favorite flavor and brand!
• Cocoa Powder: Adds a delicious extra chocolate flavor!
• The frosting is similar to my chocolate buttercream recipe, but cut in half because you don’t need as much. You just need butter, powdered sugar, cocoa, salt and heavy whipping cream to make a creamy chocolate frosting for the cookie cake.

How to Make a Cookie Cake

• Place melted butter in a large bowl (or bowl of a stand mixer fitted with the paddle attachment). Add granulated sugar and brown sugar and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
• Mix in salt and baking soda, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
• Line a 9-inch round cake pan with foil and spray with nonstick cooking spray.
• Press batter into prepared pan. Bake until the cookie is just slightly golden brown on top and a toothpick comes out clean from the center. Let cool before frosting.

Expert Tips

• You can use a mixer, but I recommend mixing the dough by hand for the best results. Mixing by hand will make it less likely that you’ll overmix the dough.
• I prefer to bake this cake in a 9” round pan, but if you don’t have one, you can use a 9” square pan.
• Don’t over-bake the cookie cake. This is so important! If you over-bake it, the cookie will have a harder texture and won’t be as soft and chewy. So, keep an eye on it, and when the top turns light golden, check the inside with a toothpick. If it comes out clean, it’s done.

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Chocolate Chip Cookie Cake Recipe

If you don’t want to choose between cookies or cake – then don’t! Make this Cookie Cake from scratch, it’s perfect for any occasion!

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 22 minutes minutes

Total Time 1 hour hour 7 minutes minutes

Servings 10 servings

Calories 317kcal

Author Dorothy Kern

Cost $10

Ingredients

For the Cookie:

• ½ cup (113g) unsalted butter, melted
• ⅓ cup (67g) granulated sugar
• ½ cup (100g) packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 ½ cups (186g) all-purpose flour
• 1 ½ cups (275g) chocolate chips

For the Frosting:

• 4 tablespoons (57g) unsalted butter, softened
• 1 cup (113g) powdered sugar
• 2 tablespoons (10g) unsweetened cocoa powder
• ¼ teaspoon salt
• ½ teaspoon vanilla
• 1-2 tablespoons heavy whipping cream or milk

Instructions

Cookie:

• Preheat oven to 350°F. Line a 9-inch round cake pan with foil and spray with nonstick cooking spray.
• Place melted butter in a large bowl (or bowl of a stand mixer fitted with the paddle attachment). Add granulated sugar and brown sugar and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
• Mix in salt and baking soda, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
• Press batter into prepared pan. Bake for about 21-25 minutes or until the cookie is just slightly golden brown on top and a toothpick comes out clean from the center. Let cool before frosting.

Frosting:

• Add butter to a large bowl and beat until smooth with a hand mixer. Add powdered sugar, cocoa and salt and mix until crumbly, them mix in vanilla extract.
• Add 1 tablespoon milk or heavy cream and mix until smooth, adding more cream as needed for piping consistency.
• To assemble the cookie cake: place frosting in a piping bag fitted with a large star tip and pipe swirls around the edges. Add sprinkles and serve.
• Store in an airtight container for up to 3 days or freeze unfrosted cake for up to a month.

Notes

Tip: Use any color sprinkles for any birthday or occasion! I especially love making this for the holidays using red and green sprinkles.

Nutrition

Serving: 1serving | Calories: 317kcal | Carbohydrates: 44g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 242mg | Potassium: 62mg | Fiber: 1g | Sugar: 29g | Vitamin A: 458IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

Other Cookie Cake Recipes

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The post The BEST Chocolate Chip Cookie Cake Recipe appeared first on Crazy for Crust.

BEST M&M Cookies

Is there anything more fun than M&M cookies? Soft and chewy cookies loaded with colorful M&Ms are one of my favorite things to make. They just look happy and fun to me!

I absolutely love putting M&Ms in cookies. I put them in pudding cookies all the time to celebrate holidays like Christmas and Easter and the 4th of July. I love putting M&Ms in my sugar cookies, too, because it reminds me of when I was little and would beg for a Mrs. Field’s M&M Cookie at the mall.

So, today I wanted to make these classic chocolate chip cookies, but add a small twist with delicious M&Ms. They are so good – soft and chewy and perfect. PLUS – they’re one bowl and you don’t even need a mixer unless you want to use one!

Ingredients Needed

• Butter: I always start with melted unsalted butter for my chocolate chip cookie recipes. Using salted butter? Omit the salt in the recipe.
• Sugar: Granulated sugar and light brown sugar are used – be sure to pack the brown sugar!
• Egg: Be sure to buy large eggs.
• Baking Soda: How all my cookies are leavened.
• Salt: Needed if starting with unsalted butter!
• Flour: All-Purpose flour is my go-to for cookies.
• M&Ms: You can use ANY kind of M&M!

How to Make M&M Chocolate Chip Cookies

• Add melted butter to a large mixing bowl. Stir in both sugars, then mix in egg, baking soda, salt, and vanilla extract.
• Stir in the flour, being sure to scrape the bottom and sides of the bowl.
• The fun part: stir in your M&M candies! You can use regular M&M or any flavor you want.
• Scoop the cookie dough with a large cookie scoop (I used a 2 tablespoon size) onto a baking sheet and then chill.
• Once the dough is chilled, spread them out on prepared baking sheets and bake until no longer glossy on top and just light golden brown around the edges.

Expert Tips

• Use your favorite MMs for this recipe! Use mini M&M’s to get a better M&M to bite ratio, or use any kind or color of M&Ms you like! When you add M&Ms to a cookie, you have so many options: make Peanut M&M Cookies or use fun colors to match the holiday, party, or celebration!
• Not into M&Ms? Feel free to use your favorite cookie mix-in like other kinds of candy, baking chips, or nuts. The only rule is only to add 1 ½ cups of mix-ins in total.
• Yes, these cookies require chilling, so be sure to plan ahead. It’s an important step you won’t want to skip!

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Chocolate Chip M&M Cookie Recipe

Soft and Chewy Chocolate Chip M&Ms Cookies are the perfect cookie recipe! This is my favorite and BEST chocolate chip cookie recipe filled with M&Ms!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Chill time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 24 cookies

Calories 158kcal

Author Dorothy Kern

Cost $8

Ingredients

• ½ cup unsalted butter, melted (113g)
• ⅓ cup granulated sugar (66 g)
• ½ cup light brown sugar, packed (104g)
• 1 large egg
• 1 teaspoon vanilla extract (5ml)
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups all-purpose flour (186g)
• 1 ½ cups M&Ms candies any flavor or color

Instructions

• Note: This dough requires chilling. Recipe is written for a mixer but you can also just stir with a wooden spoon or spatula – no mixer needed.
• Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
• Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in M&Ms.
• Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 2 hours.
• Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
• Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing.

Video

Notes

Try using white chocolate chips or a combination of milk, semi-sweet, and white chocolate chips instead of all one flavor. You can even substitute butterscotch or peanut butter chips, or add your favorite nuts. Just keep the amount of add-ins to 1 1/2 cups

Nutrition

Serving: 1cookie | Calories: 158kcal | Carbohydrates: 22g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 84mg | Potassium: 16mg | Sugar: 15g | Vitamin A: 155IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 0.6mg

Other M&M Cookies

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The post Chocolate Chip M&M Cookies appeared first on Crazy for Crust.

Chewy Chocolate Chip Cookies

There are so many types of chocolate chip cookies, and not only does my family love every single one, but I know your family will love them too. Chocolate Chip Cookies are not only the most iconic cookie, but they’re one of my absolute favorites.

My basic chocolate chip cookie recipe is my most popular cookie recipe on this site and I’ve also made tons of variations too – including this CHEWY version. While my normal recipe is soft with crispy edges, this one is soft on the outside and super chewy on the inside thanks to a secret ingredient. And they stay chewy for days!

Ingredients Needed

• Butter: The best cookies use butter! Use unsalted butter and make sure it’s softened.
• Corn Syrup: The chewy secret ingredient! I’m switching it in for granulated sugar because corn syrup does all the same things and makes these cookies even chewier!
• Brown Sugar: I ALWAYS put tons of brown sugar in my chocolate chip cookies – it helps with how soft they turn out.
• Egg: Cookies need eggs for structure and the fat from the yolk. This also helps them be chewy and soft!
• Baking Soda: To help them spread, but we don’t want them to spread too much so I use just 1/2 teaspoon.
• Salt: A must add, especially if you’re using unsalted butter. If you use salted butter, reduce the salt to 1/4 tsp.
• Chocolate Chips: I love using semi-sweet chocolate chips, but you can use any flavor or brand.

How to make Chewy Chocolate Chip Cookies

• Cream softened butter with brown sugar and corn syrup.
• Once that’s all mixed together, mix in the egg and vanilla extract.
• Whisk together the flour, salt, and baking soda then fold the flour mixture into wet ingredients. Stir in chocolate chips.
• Use a cookie scoop to scoop balls of cookie dough on a cookie sheet and chill. Then place them on parchment paper or silicone lined baking sheet and bake until the edges are golden brown.

Expert Tips

• Avoid cakey cookies by measuring your flour correctly.
• Did you know that baking on parchment is different than using a silpat? Silpat baking mats sometimes keep cookies a bit puffier because the silicone grips the cookie dough.
• Don’t over bake cookies for the perfect soft chewy texture. Know when your cookies are done baking!
• Just like all my cookie variations, you can add chopped pecans or walnuts to the cookies. We also love the version topped with sea salt.
• If you want those gooey chocolate chips on top, add a few to the just baked cookies right when they come out of the oven. The chocolate chips stay melty and make the cookies super pretty!

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Chewy Chocolate Chip Cookies Recipe

This is seriously the BEST Chewy Chocolate Chip Cookie recipe. One simple secret ingredient makes these an easy cookie recipe that's soft and chewy.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Chill time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 20 cookies

Calories 150kcal

Author Dorothy Kern

Cost $8

Ingredients

• ½ cup (113g) unsalted butter softened
• ¼ cup (59ml) Karo Corn Syrup (Light)
• ½ cup (100g) light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ¾ cups (217g) all-purpose flour
• 1 ½ cups (255g) chocolate chips (semi-sweet or milk) plus more for topping

Instructions

• Note: This dough requires chilling.
• Place softened butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add Karo Corn Syrup and brown sugar and mix on low speed until the mixture is smooth. Tip: spray your measuring cup with nonstick cooking spray before measuring your corn syrup. This will ensure easy pouring. Mix in egg and vanilla extract and mix on medium speed until combined.
• Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
• Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 1 hour.
• Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
• Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing.

Video

Notes

• Try using white chocolate chips or a combination of milk, semi-sweet, and white chocolate chips instead of all one flavor. You can even substitute butterscotch or peanut butter chips, or add your favorite nuts. Just keep the amount of add-ins to 1 1/2 cups.
• To get the melty glossy chocolate chip look I have, add a few chocolate chips to the top of the cookies when they come out of the oven. They’ll melt, stick and then cool and be super gooey!

Nutrition

Serving: 1g | Calories: 150kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 83mg | Potassium: 16mg | Sugar: 14g | Vitamin A: 155IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 0.6mg

Other Chocolate Chip Cookies

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Mint Chip Chocolate Chip Cookies

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Pumpkin Chocolate Chip Cookies

The post BEST Chewy Chocolate Chip Cookies appeared first on Crazy for Crust.

How to Make Lemon Cookies

1. Cream butter, both sugars, and lemon zest in the bowl of a stand mixer fitted with the paddle attachment (or a hand mixer).

2. Mix in the egg, lemon extract, baking soda, and salt. Add the flour and mix until the dough comes together.

3. Scoop 1-tablespoon or 2 tablespoon cookie dough balls with a cookie scoop and roll in granulated sugar.

4. place on cookie sheet lined with parchment paper (or wax paper) and chill for at least 30 minutes.

5. Once chilled, bake cookies on baking sheets lined with parchment paper or silicone mats and bake until light golden brown. Cool cookies on a wire rack before adding frosting.

Optional Lemon Glaze

These cookies are fantastic plain but I also love icing them with a simple lemon glaze to amp up that lemon flavor.

To make the glaze: Simply whisk powdered sugar, lemon juice and milk or heavy cream in a small bowl then drizzle it on the cookies.

If you’re using milk, you’ll need less than if you’re using cream. The glaze will also be thinner and more runny. If you want it to be more of a set glaze, use the cream.

Expert Tips

• Be sure to scrape the sides of the bowl while mixing – especially if using a stand mixer.
• If you want a brighter yellow cookie, add a few drops of yellow food coloring.
• This same recipe can be made with lime or orange – use the same recipe but substitute the zest and juice of whichever citrus you’re using.

Storage

• How to store lemon cookies: You can store cooled cookies in an airtight container for up to three days.
• How to freeze cookies: Freeze them for up to two months. I prefer freezing them unfrosted. Place paper towels between each layer of cookies to absorb the moisture when thawing.

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Lemon Cookies Recipe

The PERFECT lemon cookie! These cookies are good plain or made extra lemony with icing.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour 12 minutes minutes

Servings 25 cookies

Calories 115kcal

Author Dorothy Kern

Cost 15

Ingredients

• ½ cup (113g) unsalted butter, softened
• ⅔ cup (134g) granulated sugar
• ¼ cup (50g) packed brown sugar
• Zest of one lemon
• 1 large egg
• 1 teaspoon lemon extract
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups (186g) all-purpose flour
• ¼ cup (50g) granulated sugar, for rolling

Optional Glaze:

• ¾ cup (85g) powdered sugar
• 1 tablespoon (15ml) lemon juice
• 2-3 teaspoons (10-15ml) milk or heavy cream

Instructions

• Place butter, ⅔ cup granulated sugar and brown sugar, and lemon zest in a large bowl. Beat with a hand or a stand mixture for 2-3 minutes, or until creamed and fluffy.
• Mix in egg, lemon extract, baking soda and salt, then mix in flour until cookie dough forms.
• Place remaining ¼ cup granulated sugar in a small bowl. Scoop 1 tablespoon sized cookie dough balls and roll in sugar, then place on a cookie sheet covered with parchment paper or a silicone baking mat. No need to space; we are chilling the dough.
• Chill the dough for at least 30 minutes.
• Preheat oven to 350°F. Line another cookie sheet then spread cookies at least 2-inches apart. Bake for 11-14 minutes or until they just lose their glossy sheen. Cool before frosting, if using.
• To frost: whisk powdered sugar with lemon juice and 2 teaspoons milk, adding more milk as needed for consistency. Drizzle over cookies and let set (it semi-sets, so hard on top but drippy underneath the top layer of icing).
• Store in an airtight container for up to 3 days or freeze for up to 2 months.

Video

Nutrition

Serving: 1cookie | Calories: 115kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 104mg | Potassium: 16mg | Fiber: 1g | Sugar: 13g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

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The post Lemon Cookies Recipe appeared first on Crazy for Crust.

Why you’ll LOVE this recipe

There are so many amazing things about this oatmeal cookie recipe with raisins. They have an amazing soft and chewy texture with the best cinnamon and brown sugar flavor. My soft and chewy Oatmeal Cookie Recipe is a beloved favorite so you know this one is going to be epic too!

Oatmeal raisin cookies often have people turning the other way, but this recipe will prove you wrong.

Ingredients Needed

• Butter: I always use unsalted butter. Be sure to make sure it’s softened.
• Sugar: These are full of brown sugar keeping them super soft! You can use regular or dark brown sugar. No granulated sugar needed in this recipe!
• Cinnamon: To me, no oatmeal cookie is complete without some cinnamon
• Quick Cooking Oats: I prefer the chew of a quick oat (instant oats) to the old-fashioned ones. Did you know you can make quick cook oats?
• Raisins: since these are Oatmeal Raisin, you need the raisins! Or substitute dried cranberries!

How to Make Oatmeal Raisin Cookies

1. Whisk dry ingredients in a large mixing bowl. Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment.

2. Mix in eggs and vanilla and beat until the mixture is smooth.

3. Add dry ingredients into the wet ingredients and mix.

4. Mix in oats and raisins. Scoop onto cookie sheets and chill dough at least one hour, then bake until they’re no longer glossy on top.

Expert Tips

• If you’ve decided that raisins aren’t for you, that’s okay. You can either leave them out entirely, or replace them with chocolate chips!
• This dough needs to be chilled. It is a step that cannot be skipped, so plan ahead!
• I use quick oats because they are lighter and chewier. If you have old-fashioned oats (rolled oats) on hand, or just really want to use them – go ahead. Just note that they will be a lot bulkier. Or process them in a blender or food processor (just pulse a few times) to break them down before adding to the cookie dough.

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Oatmeal Raisin Cookie Recipe

Everyone needs a classic Oatmeal Raisin Cookie recipe, and you are going to love this one. I’m sharing all of my tips and tricks so you can make the perfect batch every time.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 27 minutes minutes

Servings 24 cookies

Calories 222kcal

Author Dorothy Kern

Cost $10

Ingredients

• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 ½ cups (186g) all-purpose flour
• 1 cup (226g) unsalted butter , softened
• 1 ½ cups (300g) packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 ¼ cups (277g) quick cooking oats
• 1 ½ cups raisins

Instructions

• Note: this dough needs to be chilled. Plan ahead!
• In a medium bowl, whisk cinnamon, salt, baking soda, and flour. Set aside.
• Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a large bowl and a hand mixer.) Cream until smooth, about 1-2 minutes. Mix in eggs and vanilla and beat until smooth.
• Gradually mix in dry ingredients until smooth, being careful not to over mix. Add oats and mix, then stir in raisins.
• Scoop 2 tablespoon sized balls of dough and place on a cookie sheet lined with parchment or wax paper. Cover with plastic wrap and chill for at least 1 hour.
• When ready to bake, preheat oven to 350°F. Line two cookie sheets with parchment paper or a silpat baking mat and place the cookie dough balls 2” apart.
• Bake for 10-12 minutes, until the bottom is slightly golden. Cool on cookie sheets for 10 minutes, then remove to a rack to cool completely.
• Store cookies in an airtight container for up to 4 days. They can also be frozen in an airtight container or ziploc bag for up to 2 months.

Notes

• Note: this dough needs to be chilled. Plan ahead! Don’t skip that step.
• Store cookies in an airtight container. You can also freeze them.
• You know cookies are done baking when they’re just no longer glossy on top.
• You can substitute craisins for the raisins!

Nutrition

Serving: 1serving | Calories: 222kcal | Carbohydrates: 34g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 156mg | Potassium: 149mg | Fiber: 2g | Sugar: 14g | Vitamin A: 257IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

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The post Oatmeal Raisin Cookies Recipe appeared first on Crazy for Crust.

Just 4 Ingredients

• Butter: Melted unsalted butter is what I use, but vegetable oil will work as well.
• Chocolate Cake Mix: any type you like will work as long as it’s a 13-15 ounce box.
• Eggs: Be sure to buy large eggs.
• Chocolate Chips: Use your favorite brand and flavor

Tip From Dorothy

Tips for how to make chocolate cake mix cookies:

• Know that Duncan Hines cake mix cookies spread more than Betty Crocker so don’t skip that chill step!
• Recently the brands changed the size of the cake mix (again). It’s now anywhere from 13-15.25 ounces – any of those sizes will work with this recipe.
• You don’t have to use an electric mixer, but you can if you want to.
• A cookie scoop make scooping perfectly portioned cookie dough balls much easier.

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Chocolate Cake Mix Cookies Recipe

If you want a batch of quick, easy and rich chocolate cookies, you can’t go wrong with this Chocolate Cake Mix Cookie recipe.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 11 minutes minutes

Chill Time 30 minutes minutes

Total Time 51 minutes minutes

Servings 24 cookies

Calories 173kcal

Author Dorothy Kern

Cost $5

Ingredients

• ½ cup (113g) unsalted butter melted
• 1 13-15.25 ounce box chocolate cake mix (any brand or flavor)
• 2 large eggs
• 1 ½ cups (255g) chocolate chips

Instructions

• Place butter, cake mix, and eggs in a large bowl.
  
• Stir or mix until dough forms and no lumps remain. Stir in chocolate chips.
  
• Scoop 2-tablespoon balls of cookie dough onto a cookie sheet lined with parchment or silicone baking mats. No need to space them; we are chilling the dough. Chill in the fridge for at least 30 minutes.
  
• Preheat oven to 350°F. Line a second baking sheet with parchment paper or silicone baking mat.
• Space cookies 2-inches apart on cookie sheets. If using Betty Crocker mix, press them lightly with your palm before baking to flatten slightly. Bake for 10-13 minutes, or until they just lose their glossy sheen. These cookies stay puffy and will settle a bit as they cool but don’t become flat.
• Immediately after removing from the oven press a few more chocolate chips on top for decoration. Cool at least 10 minutes before removing from the cookie sheet.
• Store in an airtight container for up to 3 days or freeze for up to 2 months.

Video

Notes

• Use any brand or flavor cake mix that is approximately 13-15 ounces in size.
• Use any chocolate flavor (devil’s food, milk chocolate, etc).
• You can do this same recipe using sugar-free cake mix as long as it’s around the same size box.

Nutrition

Serving: 1cookie | Calories: 173kcal | Carbohydrates: 21g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 162mg | Potassium: 66mg | Fiber: 1g | Sugar: 14g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg

More Cake Mix Cookies You’ll Love

• Red Velvet Cookie Cake
• Easy Lemon Cake Mix Cookies
• Cake Mix Sugar Cookies
• Strawberry Cake Mix Cookies
• M&M Cake Mix Cookies

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The post Chocolate Cake Mix Cookies Recipe appeared first on Crazy for Crust.

Easy Dessert EVERYONE Loves

You just need 3 main ingredients to make this recipe:

• Cake Mix: You need a standard size box of cake mix (approximately 15.25 ounces). Most of the cake mixes these days are about that size. White cake mixes, funfetti cake mix, yellow, chocolate – the flavor of cake mix doesn’t matter.
• Unsalted Butter: You can substitute salted butter if it’s all you have. We melt the butter because it makes the recipe even easier – no mixer needed!
• Eggs: Be sure to buy large eggs.

Substitutions

• You can use vegetable oil or canola oil in place of melted butter, but they might spread a bit more. Be sure to chill them.
• If you want, use softened butter instead of melted if you’re in a rush – then you don’t have to chill the cookies.

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Easiest Cake Mix Cookies Recipe

Easy Cookies with 3 main ingredients can be customized as you wish with any mix-ins or flavoring – one bowl no mixer!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour

Servings 24 cookies

Calories 124kcal

Author Dorothy Kern

Cost $8

Ingredients

• ½ cup (113g) unsalted butter melted or softened
• 1 15.25 ounce box cake mix (any flavor; see notes)
• 2 large eggs
• 1 ½ cups mix-ins see notes for variations

Instructions

• Place butter, cake mix, and eggs in a large mixing bowl. Stir or mix until combined and no lumps remain. Stir in mix-ins.
• Scoop 2-tablespoon balls of cookie dough onto a cookie sheet lined with parchment or silicone baking mats. No need to space them; we are chilling the dough. Chill for at least 30 minutes.
• Preheat oven to 350°F. Line a second baking sheet with parchment paper or a silicone baking mat.
• Space cookies 2-inches apart on cookie sheets. Bake for 10-13 minutes in the preheated oven, or until they just lose their glossy sheen. These cookies stay puffy and will settle a bit as they cool but don’t become flat.
• Immediately after removing from the oven press a few more mix-ins on top for decoration. Cool at least 10 minutes before removing to a wire rack or cooling rack.
• Store in an airtight container for up to 3 days or freeze for up to 2 months.

Video

Notes

• If using softened room temperature butter, you’ll need a hand or a stand mixer. If using melted butter, you can use a mixer or do the following by hand.
• Use any brand or flavor cake mix that is approximately 15-16 ounces in size.
• You can do this same recipe using sugar-free cake mix as long as it’s around the same size box.

For a Chocolate Cookie: use chocolate chips
For Strawberry Cookies: use white chocolate chips or sprinkles
For Lemon Cookies: use white chocolate chips or sprinkles
For Red Velvet Cookies: use a combination of white and semi-sweet chocolate chips
For Vanilla Cookies: use chocolate chips or M&Ms

• Other Variations (use 1 ½ cups of the following):
• Oreos
• Chopped peanut butter cups or other candy
• Reese’s Pieces
• A mix of chocolate chips
• Nuts like pecans or walnuts
• Coconut
• Sprinkles
• Leave them plain and frost cookies with buttercream or other frosting
• Add the zest of a lemon, lime or orange
• Add 1 tsp vanilla extract or 1/2 teaspoon any other extract
• Sugar-Free Cake Mix works also!

Nutrition

Serving: 1cookie | Calories: 124kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 162mg | Potassium: 20mg | Fiber: 1g | Sugar: 9g | Vitamin A: 138IU | Calcium: 50mg | Iron: 1mg

The post How to make Cake Mix Cookies appeared first on Crazy for Crust.

As you know, peanut butter cookies are one of our favorite cookies around here: my husband is addicted to peanut butter. He only eats desserts if they are carrot cake or peanut butter, so he loves these cookies.

Why you’ll LOVE this recipe

Because they only have 3 ingredients, the peanut butter flavor is intense, more so than a regular cookie. If you’re craving peanut butter cookies then THIS is the recipe you want to try.

Tip From Dorothy

Expert Tips

• They will be a little bit crumblier than a normal cookie, because they don’t have any flour for binding, but they will hold together. To minimize crumbling, let cool completely on the cookie sheet after you remove them from the oven.
• Store cookies in an airtight container at room temperature.
• You can freeze them too! Be sure to seal in a freezer-safe container or freezer bag.

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3 ingredient Peanut Butter Cookie Recipe

Make these easy cookies with just 3 ingredients. You can use brown or white sugar, make them sugar-free or keto! And they're natually gluten-free. These are our favorite peanut butter cookies!

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 12 cookies

Calories 197kcal

Author Dorothy Kern

Cost $5

Ingredients

• 1 cup peanut butter (creamy or crunchy)
• 1 cup sugar (see note)
• 1 large egg

Instructions

• Preheat oven to 350°F. Line a cookie sheet with parchment paper or silicone baking mats.
• Stir together all three ingredients in a large bowl with a wooden spoon or spatula until smooth.
• Scoop desired size dough balls onto cookie sheet. Press flat with the back of a fork. The dough is sticky, so either dip your fork in sugar or lightly wet it so the dough doesn't stick.
• Bake 2 tablespoon size cookies for about 10-14 minutes (1 tablespoon size cookies 8-10 minutes), or until golden brown on the edges and no longer glossy in the center. Let them cool completely on the cookie sheet before removing.
• Makes 12 (2-Tbsp) cookies or 24 (1-Tbsp) cookies. Store in an airtight container for up to 4 days or freeze for up to one month.

Notes

Peanut Butter Notes:

• Use a regular no-stir peanut butter (i.e. Skippy; Skippy Naturals is fine)
• Creamy or Crunchy can be used

Sugar Notes:

• Use 1 cup granulated sugar or 1 cup packed brown sugar OR
• Use 1/2 cup sweetener of your choice.

Nutrition

Serving: 1cookie | Calories: 197kcal | Carbohydrates: 21g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 105mg | Potassium: 145mg | Fiber: 1g | Sugar: 19g | Vitamin A: 23IU | Calcium: 12mg | Iron: 1mg

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The post 3 ingredient Peanut Butter Cookies appeared first on Crazy for Crust.

Tip From Dorothy

Expert Tips

• Cool them on the cookie sheet before removing them. Once cooled, keep them in an airtight container. Or store in the freezer for up to 3 months.
• You can use a small (1 tablespoon) or medium cookie scoop (2 tablespoon size).
• Butter melts easiest when it is room temperature.
• You know cookies are done baking when they just lose their glossy sheen.

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Strawberry Cake Mix Cookies Recipe

Easy 3 ingredient cookies no mixer needed! One bowl and perfect cookies – add white chocolate for an even better cookie!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 22 minutes minutes

Servings 24 cookies

Calories 100kcal

Author Dorothy Kern

Cost $3

Ingredients

• 1 15.25 ounce box strawberry cake mix
• ½ cup (113g) unsalted butter , melted
• 2 large eggs
• 1 ½ cups (255g) white chocolate chips

Instructions

• Add cake mix, melted butter and eggs to a large mixing bowl. Stir or mix with a hand mixer until smooth. Mix in white chocolate chips.
• Scoop 2-tablespoon size balls of cookie dough onto a cookie sheet lined with parchment paper or silicone mat. No needs to space; you’re going to chill the dough. Chill for at least 1 hour.
• Preheat oven to 350°F. Line a second cookie sheet with parchment paper or silicone. Spread out cookies 2-inches apart on cookie sheets (see note). Bake 10-15 minutes or until they just lose their glossy sheen. They stay pretty puffed up and will settle a bit as they cool.
• Optional: press more white chocolate chips into the tops of the cookies as soon as they come out of the oven. Let cool before removing from pan or stacking.
• Store in an airtight container for up to 3 days or freeze for up to 2 months.

Video

Notes

Betty Crocker cake mix is what I used. If you use Duncan Hines cake mix be sure to spread your cookies out a bit more as the Duncan Hines brand spreads more.

Nutrition

Serving: 1cookie | Calories: 100kcal | Carbohydrates: 7g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 16mg | Potassium: 38mg | Fiber: 1g | Sugar: 7g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

Strawberry Cake Mix Cookies are 3 ingredient cookies made with cake mix! Add white chocolate or any chocolate chips to make these easy cookies that taste like strawberries!

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The post Strawberry Cake Mix Cookies Recipe appeared first on Crazy for Crust.

How to Make Oatmeal Cranberry Cookies

1. In a large mixing bowl with a hand mixer, cream the butter and brown sugar for one to two minutes or until the mixture is light and fluffy. Mix in the egg, vanilla, salt, baking soda, and teaspoon ground cinnamon.
2. Add the flour and mix until combined.
3. Mix in the oats.
4. Then stir in the the dried cranberries, white chocolate chips, and optional nuts.
5. Drop two tablespoons of dough for each cookie onto a baking sheet lined with parchment paper. You don’t need to space them because they need to chill before baking. Place the pan in the refrigerator so the dough can chill for at least 30 minutes.
6. Once chilled, transfer the cookie dough balls to a second cookie sheet lined with parchment or a silicone baking mat. Space the cookies two inches apart.
7. Bake the cookies for 12 to 16 minutes at 350°F, or until they are no longer glossy on top and a light golden around the edges. Cool them on the pan for at least five minutes before removing them.

Expert Tips

• If you chill the dough for longer than 30 minutes, cover the pan with plastic wrap, so it doesn’t dry out. If the dough is very cold when you bake the cookies, I recommend lightly pressing them down into a disc. Very cold dough won’t spread as much, and this will help.
• Once the cranberry oatmeal cookies are thoroughly cooled, store them in an airtight container for up to three days at room temperature.
• If you have old-fashioned oats on hand, you can turn them into quick oats for this recipe. Pulse them in a food processor to break them down until they look like quick oats.
• If you use salted butter, reduce the amount of added salt by ¼ teaspoon.

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Oatmeal Cranberry Cookies Recipe

These Oatmeal Cranberry Cookies are soft and chewy with a bit of tartness from the cranberries, crunch from the nuts, and sweet white chocolate.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 24 cookies

Calories 144kcal

Author Dorothy Kern

Cost $8

Ingredients

• ½ cup (113g) unsalted butter, softened
• ¾ cup (150g) packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ¾ cup (93g) all-purpose flour
• 1 ⅔ cups (150g) quick cooking oats
• ¾ cups (94g) dried cranberries
• ½ cup (85g) white chocolate chips
• ½ cup (65g) salted pistachios

Instructions

• Cream butter and brown sugar with a hand or a stand mixer in a large bowl. Beat until fluffy, about 1-2 minutes.
• Add egg, vanilla, salt, baking soda, and cinnamon and mix until smooth.
• Mix in flour, then mix in quick oats.
• Add cranberries, white chocolate and pistachios and stir until combined.
• Drop 2 tablespoon cookie dough balls onto a cookie sheet lined with parchment paper or a silicone baking mat. No need to space; we are chilling the dough. Chill for at least 30 minutes.
• Preheat oven to 350°F. Line a second cookie sheet with parchment or silicone and space the cookies 2-inches apart.
• Bake 12-16 minutes, or until no longer glossy on top and light golden around the edges. Cool at least 5 minutes before removing from pan.
• Store in an airtight container for up to 3 days or freeze for up to 3 months.

Notes

• Feel free to use any nut in place of the pistachios. You can also omit the nuts and add extra white chocolate and/or cranberries.
• If using salted butter reduced salt to ¼ teaspoon.
• To make your own quick oats from old fashioned, pulse them a few times in the food processor.
• If chilling longer than 1 hour, cover with plastic wrap so they don’t dry out.

Nutrition

Serving: 1cookie | Calories: 144kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 113mg | Potassium: 76mg | Fiber: 1g | Sugar: 12g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

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The post Oatmeal Cranberry Cookies appeared first on Crazy for Crust.