Chewy Coconut Cookies

These are chewy cookies with crunchy edges, filled to the max with almost all of my favorite cookie flavors. I’ve made them three times in the past month! It clearly takes very little excuse for me to stir together a batch of these cookies.

There’s a little bit of oatmeal tucked inside as well, adding to that terrific texture and chewiness.

White and Dark Chocolate Chip Cookies

If you don’t happen to be a fan of white chocolate, feel free to replace it with semi-sweet, milk, or dark chocolate. While I am very rarely a fan of white chocolate myself, I do enjoy it in these cookies.

The white chocolate chips add creamy sweetness, while the darker chocolate chips contribute rich, bitter notes. Their contrasting flavors create a great balance in these cookies.

Chocolate Chip Coconut Cookies

You’ll need the following ingredients to make this recipe:

• butter
• light brown sugar
• egg and egg yolk
• vanilla
• all-purpose flour
• old fashioned rolled oats
• baking soda, salt, and cinnamon
• white and semi-sweet chocolate chips
• shredded sweetened coconut

If you aren’t sure what to do with the leftover egg white, Cinnamon Roasted Pecans are a great plan.

Coconut Chocolate Chip Cookie Recipe

 Preheat the oven to 325°F. In a large saucepan, melt the butter over medium heat. Once the butter has melted, remove it from the heat and add the sugar.

Stir until the sugar is well incorporated and mostly smooth. Let cool for a few minutes.

While the mixture is cooling, mix together the dry ingredients and set aside.

Whisk together the egg, egg yolk, and vanilla, and then add to the sugar and butter mixture.

Slowly add the dry ingredients in three stages and stir to combine. COOL COMPLETELY before adding the chocolate chips and coconut.

Stir well to make sure the chocolate chips and coconut are evenly distributed.

Scoop the dough onto a parchment-lined baking sheet and roll it into balls with your hands. Press down lightly to flatten each one before baking.

Bake for 10-12 minutes. Let cool for 1-2 minutes on the baking sheet and then remove to a wire rack.

Coconut Chocolate Chip Cookies

Chocolate and coconut is such a great pairing. I never can resist combining the two ingredients in recipes. These cookies were inspired by these Dark Chocolate Coconut Blondies.

Almond Joy Brownies are gooey fudgy brownies filled with plenty of chocolate, almonds, and coconut. I have a weakness for just about any almond and chocolate combination. So, when I combined that with my fondness for coconut, the result was a rich chocolate, almond, and coconut brownie that is completely and totally me.

Toasted coconut, toffee bits, and chocolate chips create an outstanding cookie with an unexpected crisp toffee surprise on the bottom of each of these cookies. The cookies are extra chewy from the combination of coconut and toffee bits.

Chocolate and toasted coconut stuffed inside chewy blondies? Yes, please! These coconut cookie bars just plain make me happy.

No-bake cookies have met their match with these no bake chocolate peanut butter bars with oatmeal and coconut. It doesn’t get much easier than just stirring everything together and pouring it into a pan.

The chewiness of pudding cookies and the decadence of toffee and chocolate create a decadent treat in these Toffee Coconut Pecan Chocolate Chip Cookies. This is an easy cookie recipe that’s perfect with each and every bite.

Dark Chocolate Coconut Fudge is filled with sweet, chewy bits of coconut and then topped with a generous sprinkling of coconut.

Rich, chocolatey, and nutty with plenty of light, flaky coconut, homemade Almond Joys are easier to make than you’d expect.

Print

Coconut Chocolate Chip Cookies

These coconut chocolate chip cookies are loaded with both white and dark chocolate, in addition to a good amount of coconut.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 36

Calories 135kcal

Ingredients

• 1 cup butter
• 1¾ cups light brown sugar
• 1 egg
• 1 egg yolk
• 2 teaspoons vanilla
• 2½ cups all-purpose flour*
• 1 cup old fashioned rolled oats
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ¼ teaspoon cinnamon
• ¾ cup white chocolate chips
• ¾ cup semi-sweet chocolate chips
• 1 cup coconut

*Gluten-Free Alternative

• 1¾ cups brown rice flour
• ½ cup tapioca starch
• ¼ cup potato starch
• 1 teaspoon xanthan gum

Instructions

•  Preheat the oven to 325°F. In a large saucepan, melt the butter over medium heat. Once the butter has melted, remove it from the heat and add the sugar. Stir until the sugar is well incorporated and mostly smooth. Let cool for a few minutes.
• While the mixture is cooling, mix together the dry ingredients and set aside. Whisk together the egg, egg yolk and vanilla, and then add to the sugar and butter mixture.
• Slowly add the dry ingredients in three stages and stir to combine. COOL COMPLETELY before adding the chocolate chips and coconut. Stir well to make sure the chocolate chips and coconut are evenly distributed.
• Scoop the dough onto a parchment-lined baking sheet and roll it into balls with your hands. Press down lightly to flatten each one before baking.
• Bake for 10-12 minutes. Let cool for 1-2 minutes on the baking sheet and then remove to a wire rack.

Nutrition

Calories: 135kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 77mg | Potassium: 57mg | Fiber: 1g | Sugar: 11g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

Don’t miss all of the Gluten Free Dessert Recipes on this website too!

{originally published 7/2/12 – recipe notes and photos updated 10/18/23}

The post Coconut Chocolate Chip Cookies appeared first on Barefeet in the Kitchen.

Soft and Chewy Oatmeal Raisin Cookies

I’ve been making this recipe since we were newlyweds (has it really been over 25 years?!) and the recipe is timeless for a good reason. These really are the best oatmeal raisin cookies.

(And I take no credit for that. The recipe below is very lightly adapted from the ancient recipe on the side of the Quaker oatmeal packaging.)

With simple pantry ingredients, a bit of butter, a couple of eggs, and a generous handful of raisins, these cookies come together in very little time at all.

The dough freezes well, as do the cookies, so I frequently double or triple the recipe to have it on hand all the time.

What’s not to love about having cookie dough stashed in the freezer?

Frozen Cookie Dough

I was sick over the holidays a few years ago and I was craving oatmeal cookies, but I didn’t have any in the freezer. Side note: This cookie dough freezes beautifully, so I highly recommend stashing some away for future baking.

Sean made a batch of these cookies for me that Christmas and they turned out perfectly. Baking is not his thing at all, so having an easy and reliable recipe helps!

In addition to keeping cookie dough in the freezer, I recommend tucking a few of the cookies in the freezer too. I love having them for snacking on with my morning coffee.

Kitchen Tip: I use this bowl, this sheet pan, and this cookie scoop to make this recipe.

Soft Oatmeal Cookies with Raisins

You’ll need the following ingredients to make this recipe:

• butter
• white sugar
• light brown sugar
• eggs
• vanilla extract
• flour
• baking soda
• kosher salt
• old-fashioned oats
• raisins

Soft Oatmeal Raisin Cookie Recipe

To make these cookies, start by preheating the oven to 350°F. In a large bowl, beat the butter on med-high speed until smooth and almost fluffy, about 2 minutes. Add the sugars and continue beating until the mixture is light and fluffy, about 4 minutes. Add the eggs and vanilla and beat until smooth again.

In a separate bowl, whisk together all of the dry ingredients except the raisins. Gradually add this mixture to the wet ingredients, half at a time. Stir until fully combined. Add the raisins and stir well.

Using a medium-size scoop, drop the dough onto a large baking sheet lined with parchment paper or a silicone mat. (For larger cookies, make the dough balls golf-ball size and put just 6 on a baking sheet at a time.)

Bake for 8-9 minutes. Remove from the oven before the cookies are browned and when they still look soft in the center.

Let the cookies cool on the tray for 5-10 minutes; this will allow them to finish baking without overcooking. Store in an airtight container at room temperature.

Cookies without Chocolate

The pro-raisin / anti-raisin Oatmeal Cookie argument will probably never be solved. And while I love a terrific Chocolate Chip Cookie, I also love quite a few cookies without a bit of chocolate in them.

If you’re not a chocolate lover, I recommend also checking out Coconut Lover’s Oatmeal Cookies,  and Almond Shortbread Thumbprint Cookies.

Maple Nut Scone Cookies. Mexican Wedding Cookies, and Glazed Lemon Drop Cookies are a few more delicious options.

Print

Chewy Oatmeal Raisin Cookies

Soft and chewy oatmeal raisin cookies filled with the perfect amount of raisins are a classic.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 14 minutes minutes

Total Time 24 minutes minutes

Servings 36 small cookies, 18 med/large cookies

Calories 129kcal

Ingredients

• 3/4 cup butter softened
• 1/2 cup white sugar
• 1 cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3 cups old-fashioned rolled oats
• 1 1/3 cups raisins

Instructions

• Preheat oven to 350°F. In a large bowl, beat the butter on med-high speed until smooth and almost fluffy, about 2 minutes.
• Add the sugars and continue beating until the mixture is light and fluffy, about 4 minutes.
• Add the eggs and vanilla and beat until smooth again.In a separate bowl, whisk together all of the dry ingredients except the raisins. Gradually add this mixture to the wet ingredients, half at a time.
• Stir until fully combined. Add the raisins and stir well.
• Using a medium-size scoop, drop the dough onto a large baking sheet lined with parchment paper or a silicone mat. (For larger cookies, make the dough balls golf-ball size and put just 6 on a baking sheet at a time.)
• Bake smaller cookies for 8-9 minutes. (Bake larger cookies for 14-15 minutes.) Remove from the oven before the cookies are browned and when they still look soft in the center.
• Let the cookies cool on the tray for 5-10 minutes; this will allow them to finish baking without overcooking.

Nutrition

Calories: 129kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 104mg | Potassium: 86mg | Fiber: 1g | Sugar: 9g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

{originally published 1/5/12 – recipe notes and photos updated 7/5/23}

The post Chewy Oatmeal Raisin Cookies appeared first on Barefeet in the Kitchen.

Does anyone not have this cookie recipe from their grandmother? And doesn’t everyone think their recipe is the best? Oats, peanut butter, chocolate chips, M&Ms, and a drop of maple syrup all combine to make my grandmother’s Monster Cookies.

My friend Augusta and I compared our recipes years ago and laughed when they were almost identical.

Side note: We then proceeded to make and eat almost an entire batch on our own, we probably consumed half of it as raw cookie dough – yeah, these cookies are that good.

I grew up thinking that Monster cookies were exclusive to my own family and in the past 10-15 years, I’ve seen these all over the internet.

If you haven’t tasted them before, you are missing out on one of the best cookies ever.

I only make these cookies a few times a year, because I absolutely cannot eat just one (or two or three). I’ve been known to polish off so many I went to bed nauseous. (How’s that for a selling point? ha)

These cookies stay beautifully chewy when frozen. If you’re like me and like to stash cookies in the freezer for late-night cravings, this is the ultimate freezer cookie. As a result, that makes this the PERFECT cookie for ice cream sandwich making.

My brother Karl shares my weakness for these cookies and that’s all the excuse I need to make these every time he visits. And for a serious treat? You’re going to want to make these Monster Cookie Ice Cream Sandwiches.

Original Monster Cookie Recipe

• butter
• light brown sugar
• white sugar
• eggs
• baking soda
• vanilla extract
• maple syrup
• crunchy peanut butter
• old fashioned rolled oats
• semi-sweet chocolate chips
• M&M candies

Gluten Free Monster Cookies

Gluten Free without any special ingredients, these cookies were free of wheat before that was the cool thing to be. They’re the original flourless cookie that everyone was making before we even knew about gluten-free ingredients.

The oats and the peanut butter hold them together perfectly. Please note that if you are baking these with allergies in mind, be sure to purchase certified gluten-free oats.

Best Monster Cookies

First, and most importantly, do not overbake these amazing cookies. The cookies should be barely browned around the edges and just past looking wet on top when you remove them from the oven.

Let them cool on the baking sheets for a couple of minutes and then transfer them to a wire rack to finish cooling.

These cookies are wonderfully chewy and they’ll stay nice for several days when stored at room temperature in an airtight container. They can also be frozen for up to 3 months.

For what it’s worth, Grandma’s Monster Cookies are Oscar approved – not that I let him taste them. But he did give them a dignified nod of approval as he helped me take the photos.

Monster Cookie Recipes

Do you love Monster Cookies as much as we do? You’ll want to try these Monster Cookie Bars, Monster Cookie Dough Bites, and these Monster Cookie Chocolate Cheesecake Bars! Better yet, turn them into cookie dough bites for Monster Cookie Dough Ice Cream.

Check out all of the Gluten Free Dessert Recipes on this website!

Print

Monster Cookies

Chewy, peanut buttery, chocolate-filled Monster Cookies just like Grandma used to make!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 36 3″ cookies

Calories 115kcal

Ingredients

• ⅓ cup butter room temperature
• 1 cup plus 2 tablespoons brown sugar
• ⅔ cup white sugar
• 2 eggs
• ½ teaspoon vanilla
• 1 teaspoon maple syrup or pancake syrup
• 1½ teaspoons baking soda
• 1 cup crunchy peanut butter
• 3 cups old fashioned rolled oats
• ½ cup semi-sweet chocolate chips
• ⅓ cup m&m candies for topping

Instructions

• Preheat the oven to 350°F. Combine the butter and sugar in a large bowl and beat with an electric mixer until smooth.
• Add the eggs, vanilla, syrup, and baking soda. Mix to combine. Mix in the peanut butter and then the oats.
• Add the chocolate chips, mixing them in thoroughly. Use a cookie scoop (I like this one!) to portion the dough onto baking sheets. Top each cookie dough mound with M&Ms.
• Bake for approximately 12 minutes, watching carefully to make sure they do not overbake. The cookies should be barely browned around the edges and just past looking wet on top. Cool on sheet for 1 minute and then remove to wire rack.

Nutrition

Calories: 115kcal | Carbohydrates: 11g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 56mg | Potassium: 85mg | Fiber: 1g | Sugar: 6g | Vitamin A: 66IU | Calcium: 11mg | Iron: 1mg

{originally published 5/30/12 – recipe notes and photos updated 3/23/23}

For more great recipes from Grandma, check out these Ice Cream Kolacky Cookies and this Old Fashioned Chocolate Meringue Pie!

The post Grandma’s Monster Cookies appeared first on Barefeet in the Kitchen.

Did I mention that oatmeal coconut cookies are gluten and dairy free? This is an oatmeal cookie recipe without flour or dairy.

Oatmeal Coconut Cookies

These cookies are so chewy, so irresistible, I actually burned my mouth eating a second cookie while they were still piping hot from the oven.

If you have a coconut lover in your life, you need these coconut lover’s cookies. This is the chewiest, most coconut filled cookie I have ever tasted.

With just a handful of ingredients, a bowl, and a spoon, you can stir these coconut oatmeal cookies together in about three minutes. They are beyond easy to make!

The only ingredients that you’ll need are:

• coconut oil
• light brown sugar
• egg
• old fashioned oats
• sweetened coconut flakes

If you truly love coconut, if you would happily eat shredded coconut by the spoonful, if you think there is no such thing as too much coconut, you’ll probably love these as much as I do.

True confession: I wound up eating these cookies for my lunch, dinner, and breakfast the following morning.

While I enjoy most desserts, my sweet tooth is usually pretty easily satisfied with just a couple of cookies. The oatmeal coconut cookies were so good that I found them completely irresistible.

Coconut Oil Oatmeal Cookies

I’ve made lots of coconut treats that use sweetened coconut flakes in the dough. Toffee Coconut Pecan Chocolate Chip Cookies combine some of my favorite things into one delicious cookie and I’ll never turn down Coconut Scone Cookies for breakfast.

For these cookies, I got even more coconut flavor into the cookies by using melted coconut oil in the dough.

Coconut oil acts very similarly to butter when baked resulting in a flaky, moist cookie. It also makes this recipe completely dairy free.

I love baking for people and knowing that I can share these favorite cookies with both my dairy free friends and wheat free friends is delightful! That said, most people would never guess these cookies don’t have any butter in them.

Gluten Free Coconut Cookies

Did I mention that Oatmeal Coconut Cookies are also gluten free? This is an oatmeal cookie recipe without flour.

Rolled oats are combined with the coconut, coconut oil, brown sugar, and eggs to make the dough. 

PLEASE NOTE: This is a loose cookie “dough,” as you can see in the video. You’ll need to press the cookies together with your hands after scooping them onto the cookie sheet.

Oatmeal Cookie Recipes

A chewy oatmeal cookie is always welcome on my snack plate. From classic Chewy Oatmeal Raisin Cookies to  Oatmeal Butterscotch Cookies and Cranberry Chocolate Chip Oatmeal Cookies, I love them all.

Oatmeal cookies have inspired plenty of other meals, snacks and treats that my family enjoys too.

If you haven’t tried my Chewy Raisin Baked Oatmeal Cups for breakfast, add it to your list, along with Oatmeal Cookie Ice Cream.

If you love the combination of coconut flakes and oatmeal in these Coconut Lover’s Oatmeal Cookies, you’ll also enjoy these Coconut Oatmeal Cookie Dough Bites that I shared a while back. They’re delightfully bite sized treats packet with coconut flavor.

Give our Pineapple and Coconut Baked Oatmeal recipe a try to add a tropical twist to your next breakfast! I’ve also been eyeing the recipe for Coconut Baked French Toast with Oatmeal Crumble I found over on Foodie Crush. Doesn’t that sound incredible?

Oatmeal Cookies with Coconut

I cannot wait for my fellow coconut fans to give this recipe a go. You’ll be amazed by how few ingredients it takes to create a cookie that satisfies all your coconut cravings.

Be sure to let these cookies cool at least 5 or 10 minutes before taking a bite! The incredible smell of these treats as I pulled them from the oven got the best of me and I wound up burning my mouth because I just couldn’t wait. Learn from my impatience!

Everything about these oatmeal coconut cookies is delicious. Slightly crisp on the outside with plenty of coconut flavor and brown sugar sweetness, these are oatmeal cookies I’ll be making again and again for years to come. 

Kitchen Tip: I use these bowls, this scoop, this spatula, and this baking sheet to make this recipe.

If you’re as big a fan of the oatmeal + coconut combination as we are, you’ll want to check out the recipes too!

Juicy bites of pineapple, mixed with chewy oats and sweet coconut to give this Pineapple Baked Oatmeal a fun tropical twist.

Coconut Cranberry Oatmeal Cookies have the crisp edges and soft centers that everyone craves. They are loaded with coconut and cranberries and they have been a hit with everyone who tries them.

Chewy bites of oatmeal cookie dough are filled with coconut, tart dried apple bits, and cranberries to create the Coconut Oatmeal Edible Cookie Dough that’s a total win with my family.

For more coconut deliciousness, you’ll want to try my grandmother’s Coconut Bars are a childhood favorite that I still dearly love today. And this Coconut Pound Cake is so good that I often serve and eat it without any glaze at all.

The Coconut Meyer Lemon Meringue Cake by Comfortably Domestic puts a coconut spin on the classic lemon meringue dessert. This Coconut Rice Pudding by The Noshery is a must-try for all of you rice pudding fans out there. And these Coconut Cream Cheesecake Bars by Love from the Oven are yet another option to try.

oh! Last but not least, Coconut Scone Cookies? You need to try them too!

Can you tell that I really, really, unabashedly LOVE coconut? 

Print

Coconut Oatmeal Cookies

Chewy coconut oatmeal cookies are the ultimate five-ingredient cookie, irresistible to any coconut lover, grab a mixing bowl and get started.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 36 cookies

Calories 73kcal

Ingredients

• ½ cup melted or very soft coconut oil
• ½ cup light brown sugar
• 1 egg
• 2 cups old fashioned oats
• 1½ cups sweetened coconut flakes

Instructions

• Preheat the oven to 325°F. Stir together the coconut oil, sugar, and egg until smooth. Add the oats and stir until well combined. Stir in the coconut.
• Scoop 2 tablespoon portions onto a parchment or silicone lined baking sheet. Press the cookies together with your hands, as needed.
• Bake for 12 minutes and then let cool at least 5, preferably 10 minutes, before removing to a wire rack or plate. Store in an airtight container. Enjoy!

Notes

This is a loose cookie “dough.” You’ll need to press the cookies together slightly with your hands after scooping them onto the cookie sheet.

Nutrition

Calories: 73kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 13mg | Potassium: 35mg | Fiber: 1g | Sugar: 4g | Vitamin A: 7IU | Calcium: 6mg | Iron: 1mg

{originally published 5/26/14 – recipe notes and photos updated 12/22/22}

The post Coconut Oatmeal Cookies appeared first on Barefeet in the Kitchen.

The restaurant where I first tasted these cookie does not share their recipe; they simply called them Pinon Cookies (a.k.a. Pine Nut Cookies). Crunchy, chewy, sweet and nutty, these cookies are a perfect match for any almond-lover.

Pine Nut Cookies

I spent three years thinking about those cookies and wondering how on earth they were made. Many of the recipes for cookies with pine nuts that I found were merely sugar cookies or shortbread topped with or rolled in pine nuts.

I’m sure those cookies are delicious, but that was not what I was searching for this time. I eventually learned that these pine nut cookies are most commonly known as Italian Pignoli Cookies or Italian Pine Nut Cookies. In New Mexico where I first tried them, they are called Pinon Cookies.

As you can guess, I was beyond excited to share the recipe with you all after I finally found this recipe.

I followed the recipe, tasted one of these cookies, and nearly shrieked out loud with joy. The hunt was over. These Italian Pine Nut Cookies are every bit as delicious as I’d remembered.

The recipe and method below have been very lightly adapted from and with an abundance of thanks to Shockingly Delicious.

Italian Pignoli Cookies

Over the past few years, I have shared these cookies with friends and family countless times, and every single person that tastes them comments on how unique and irresistible they are.

These cookies always bring people back for “just one more” and I’ve received many requests for the recipe. And full disclosure, this is a cookie that I simply can not resist.

I made a batch a few weeks ago to share with friends and I wound up eating at least 6 of them before I finally packed them up to share! The cookies are so light and airy, they’re an irresistible, sweet, and satisfying treat.

Pignoli Cookies are an unexpected and absolutely perfect addition to the traditional line-up of holiday or any-day cookies. I love the expected traditional holiday treats like Peppermint Bark and fudge but sometimes it’s nice to add something different to the rotation.

If you like these cookies, you’re also likely to enjoy Mexican Wedding Cookies and Pfeffernusse  (German Pepper Nut Cookies).

Pignoli Cookie Recipe

Pine Nut Cookies made this way are entirely gluten free, as it turns out. I always love when a treat I love can be served to my friends and family who avoid gluten.

While I’ve had great success using gluten free substitutes for wheat flour, it’s nice when a recipe is already wheat and gluten free.

This recipe doesn’t use any flour at all. The pignoli cookies get their light airy texture thanks to a combination of egg whites and almond paste.

You’ll need just four ingredients to make these cookies:

• almond paste
• sugar
• egg whites
• pine nuts

If you’ve never baked with almond paste before, you can find it in the baking aisle of most well-stocked grocery stores. You can also purchase almond paste online. It comes in a can, box, or roll and will be very stiff when you open it.

In order to work with the almond paste and incorporate it into a dough, you first have to break it into a granular texture using a food processor.

The process takes a few minutes and then the almond paste is ready to be mixed with sugar and folded in with beaten egg whites.

After chilling the pignoli dough, toasted pine nuts are pressed on top of each cookie. The pine nuts not only look pretty but give these cookies their primary flavor.

I’m repeating myself here to be especially clear. This recipe calls for almond paste, NOT marzipan or almond cake filling.

Almond Paste can be found in the baking aisle in most grocery stores. It is typically sold in an 8-ounce can or box in the US.

The paste will be very firm and a food processor is required in order to work with it. The paste will not blend with the other ingredients until it has been broken into a granular mixture as pictured above.

Look specifically for almond paste in the baking section of your favorite grocery store.

Take care not to accidentally pick up marzipan or almond cake filling, neither of these will work. The almond paste is different than both of those and is required to give the dough the right texture.

More Almond Desserts

I love desserts made with all things almond. From almond extract to almond flour, this versatile nut plays a key role in so many delicious treats.

These Scandinavian Almond Bars with a shortbread texture and nutty flavor have been a favorite for a while.

Tender, buttery, lightly sweetened Almond Cake is a treat with a cup of coffee or tea in the afternoon, but it’s also a company-worthy dessert for any occasion.

Crunchy toasted Brioche topped with jam and almonds creates an irresistible pastry called Bostock. As simple as it sounds (and is to make) once you’ve tasted it, I’m willing to bet that you’ll be telling everyone about it.

You should also check out these Almond Pillow Cookies by The Noshery and Almond Lace Wafers by The View from Great Island if you’re after almond cookies.

If you’re a fan of nutty cookies, you might like the Toffee Coconut Pecan Chocolate Chip Cookies or the Walnut Cookies too.

Looking for more gluten-free desserts? Check out all of the Gluten Free Dessert Recipes on this website!

Have you had Pine Nut Cookies before?

I spent so many years thinking about those first pinon cookies I tried and I couldn’t be more thrilled to have finally found a pine nut cookie recipe that exceeds my expectations. I can’t wait to hear how you like them!

Print

Pignoli Cookies (a.k.a. Pine Nut or Pinon Cookies)

Crunchy, chewy, sweet and nutty, pignoli cookies are a perfect match for any almond-lover.

Course Dessert

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 30 cookies

Calories 60kcal

Ingredients

• ¼ cup pine nuts
• 8 ounces almond paste
• ⅔ cup sugar divided
• 2 egg whites

Instructions

• In a small dry skillet, toast the pine nuts over low heat until they are fragrant. Set aside.
• In the bowl of a food processor, break up the almond paste. Use the pulse feature on the food processor a few seconds at a time, scraping the sides as needed. It should take just a few minutes to turn the hard paste into fine sand-like pieces. Add the sugar in two stages, processing for a few seconds each time to combine.
• In a separate bowl, beat the egg whites until stiff peaks form. Fold the almond mixture into the egg whites, making sure the mixture is well-combined. Place the dough in the refrigerator to chill for at least one hour.
• Preheat the oven to 325°F. Line a baking sheet with parchment paper (This is required for these cookies. They will stick to the baking sheet without it.)
• Drop the dough by teaspoonfuls onto the baking sheet. Press 8-10 pine nuts into the top of each cookie, pressing down slightly to flatten each ball of dough.
• Bake for 14-15 minutes, remove from the oven before the cookies begin to brown. Cool 2-3 minutes on the baking sheet before transferring to a wire rack. Store in an airtight container.

Notes

This recipe calls for almond paste, NOT marzipan or almond cake filling. Almond Paste can be found in the baking aisle in most grocery stores. It is typically sold in an 8 ounce can. The paste will be very firm and a food processor is required in order to work with it. The paste will not blend with the other ingredients until it has been broken into a granular mixture.

Nutrition

Calories: 60kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 4mg | Potassium: 34mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 0.3IU | Vitamin C: 0.02mg | Calcium: 13mg | Iron: 0.2mg

{originally published 11/13/12 – recipe notes and photos updated 12/5/22}

The post Pignoli Cookies (a.k.a. Pine Nut or Pinon Cookies) appeared first on Barefeet in the Kitchen.

Palmiers, Elephant Ears, French Hearts, Palm Leaves: whatever you like to call them, these cookies are in the running for my all-time favorite treat.

Palmiers

I can’t stop grinning tonight as I sit here and write about these flaky, sweet, French cookies. It turns out that I like Palmiers so much, I made a batch for my birthday in lieu of a cake a few years ago.

If that doesn’t say a lot about how much I enjoy these airy cookies, I don’t know what will. Not only are these the simplest cookies I have ever made, but from the very first bite, this became one of my very favorite treats.

What is a Palmier?

I’m introducing you today to the easiest cookie you may ever make. Not only are these cookies incredibly simple to make, but from the very first bite, this became one of my very favorite cookies.

It is almost absurdly simple to make these flaky, sweet, buttery, delicate cookies!

You only need two ingredients to make Palmiers: frozen puff pastry and plain white granulated sugar. Nothing fancy is required, no special tools at all.

Palmier Pastry

Take your puff pastry out of the freezer about half an hour before you want to start making the cookies.

You want it to be soft enough to unfold easily, but not so warm and soft that it sticks together. 30-40 minutes is just about right.

How to Make Palmiers

Sprinkle your work surface with ¼ cup of sugar. Unfold the pastry and place it over the sugar. Sprinkle the top with another ¼ cup of sugar.

Use a rolling pin to lightly roll and smooth the dough a bit. Just roll it out enough to make sure the seams are connected, if they crack, simply press them back together.

Elephant Ear Cookies

Roll the shorter side of the dough in towards the middle, attempting to make it as snug as possible. Now roll the other side in towards the middle.

Once the two sides have been rolled to the center, press them together lightly and place the rolled tube of dough on a parchment-lined baking sheet.

Most frozen boxes of puff pastry include two sheets of pastry. Repeat the process with the second sheet of puff pastry, if desired.

Chill the rolled dough in the refrigerator for 1 hour.

You’ll have optimal results if you take the time to chill the dough after rolling. That said, I don’t always wait and chill the rolled dough before slicing and baking.

The resulting cookies will simply spread out a little bit more if they aren’t chilled before slicing.

Palmier Cookie Recipe

Preheat the oven to 400°F. Remove the rolled dough from the refrigerator and place on a cutting surface.

Slice the cookies approximately ½-inch in width and place them a few inches apart on a parchment-lined baking sheet.

I only place 9 cookies on each half-size sheet pan. They will spread out a good bit while they bake.

Press down on the little rolls of cookie dough before baking. It isn’t required, but it helps hold them together nicely.

Bake for 12 minutes, until the edges of each palmier are a light golden brown.

Transfer to a wire rack to cool completely and then store in an airtight container, if you can make them last long enough to put away.

Easy Cookie Recipes

As much as I enjoy baking, there’s something fabulously fun about recipes that come together in a snap.

Palmier Cookies, Three Ingredient Peanut Butter Cookies, and these Coconut Lover’s Oatmeal Cookies are examples of cookies that are absolutely delicious and yet require hardly any time at all to make.

Chocolate Peanut Butter Ritz Cookies are a sentimental favorite that requires no baking at all. And the same can be said for these Monster Cookie Dough Bites.

Flourless Hot Chocolate Cookies and Applesauce Cookies are a couple more easy cookies that are on my list to try this holiday season. I’m willing to bet that those Applesauce Cookies might be happening for breakfast too.

Print

How To Make Palmiers

Palmier Cookies are light, airy, buttery sugar sprinkled cookies that only require two ingredients. 

Course Dessert

Cuisine French

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 22 minutes minutes

Servings 18 small cookies

Calories 96kcal

Ingredients

• 1 sheet frozen puff pastry dough
• 1/2 cup granulated white sugar

Instructions

• Let the puff pastry rest on the counter for about 30 minutes, it should unfold easily. Sprinkle your work surface with ¼ cup of sugar. Unfold the pastry and place it over the sugar. Sprinkle the top with another ¼ cup of sugar. Use a rolling pin to lightly roll and smooth the dough a bit.
• Roll the shorter side of the dough in towards the middle, attempting to make it as snug as possible. Now roll the other side in towards the middle. Once the two sides have been rolled to the center, press them together lightly and place the rolled tube of dough on a parchment lined baking sheet. Chill in the refrigerator for 1 hour.
• Preheat the oven to 400°F. Remove the rolled dough from the refrigerator and place on a cutting surface. Slice the cookies approximately 1/2-inch in width and place them a few inches apart on a parchment lined baking sheet. Press down on the little rolls of cookie dough before baking.
• Bake for 12 minutes, until the edges of each cookie are a light golden brown. Transfer to a wire rack to cool completely and then store in an airtight container. Enjoy!

Nutrition

Calories: 96kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 34mg | Potassium: 8mg | Fiber: 1g | Sugar: 6g | Calcium: 1mg | Iron: 1mg

{originally published 9/11/15 – recipe notes and photos updated 11/30/22}

The post Palmier Cookies appeared first on Barefeet in the Kitchen.

When I first came across this recipe named, “I Want to Marry You Cookies.” I laughed, the name reminded me of “Marry Me Chicken”. We’ve been calling these “Marry Me Cookies” for years now.

Chewy Chocolate Chip Oatmeal Cookies

When I finally had the chance to make these cookies with his mouthful of cookies my husband declared that yes he would have likely proposed sooner if I had made him these cookies.

There are several variations of this cookie. I finally had the perfect opportunity to try them one weekend while we were at the cabin. Pretty sure this recipe is where the phrase, “Bet you can’t eat just one” came from.

When making these I stayed as close to the original recipe as possible, in an effort to see what the fuss is all about. The thing that sets these cookies apart from every other chocolate chip cookie I’ve made is the melted butter.

Such a small thing, but it has an enormous impact on the flavor. The best part of making these? Everything happens in a single pot. Easy cleanup makes this girl very happy.

I feel like I should clarify that these are chocolate chip cookies with oatmeal, a different kind of cookie from these classic Oatmeal Chocolate Chip Cookies. The oatmeal flavor in Marry Me Cookies is very very subtle.

I shared these with a self-proclaimed oatmeal hater years ago and he reluctantly agreed that while he still HATES oatmeal, these cookies are delicious, and “the oatmeal doesn’t ruin them.” That’s a WIN, my friends!

How to Make Chocolate Chip Cookies Chewy

The warm butter is blended together with the sugars and it creates a rich toffee flavor that I have never before tasted in a chocolate chip cookie. The cookies positively melt in your mouth.

I will caution you not to skip the step of chilling the cookie dough before adding the chocolate chips. If you add the chocolate too soon, it will melt into the dough, leaving you with cookies that are tasty, but nothing at all like the original.

This is the BEST second-day cookie I have ever made. They taste phenomenal warm from the oven and they taste even better the next day. I froze several of them to see how they would handle it and they were excellent as soon as they thawed.

I’m not going to bother saying that these are the best chocolate chip cookies in the world, because everyone has their own opinion on what that would be. However, these are truly some of the best cookies that I have ever made. I can hardly wait to try a whole wheat variation.

Marry Me Cookies

• butter
• dark brown sugar
• granulated sugar
• egg
• egg yolk
• vanilla
• all-purpose flour
• old-fashioned rolled oats
• baking soda
• kosher salt
• cinnamon
• semi-sweet chocolate chips

Chocolate Chip Cookies with Oatmeal

1. In a large saucepan (I used a 6 quart pot), melt the butter over medium heat. Once the butter is melted, remove from the heat and add the sugars. Stir until the sugars are well-incorporated and mostly smooth. Chill the mixture in the refrigerator for 10 minutes.
2. While the mixture is chilling, mix together the dry ingredients and set aside. Remove the pot from the refrigerator and stir in the egg, egg yolk and vanilla. Add the dry ingredients and stir to combine. Add the chocolate chips and use your hands to make sure they are evenly distributed.
3. Roll by hand into 24 medium size balls or 50-60 smaller ones. Chill for at least 30 minutes. (I simply rolled them into balls and placed them on a couple of plates. Then I stacked the plates in the fridge until I was ready to bake them.)
4. Preheat the oven to 325°F. Remove the cookie dough balls from the refrigerator and place them onto a large baking sheet a dozen at a time. Bake for 10-12 minutes, larger cookies will require an extra minute or two in the oven. Remove from the baking sheet immediately and cool on a wire rack.

Note: This recipe is slightly adapted from and with thanks to Melissa Stadler via The Cooking Channel. As I mentioned above, she calls her cookies “I Want To Marry You Cookies” and I have to agree that they’re absolutely fantastic. While I can’t guarantee marriage proposals, these are certain to get rave reviews!

Oatmeal Cookie Recipes

I pretty much always have oatmeal cookies on hand – remember those growing boys? Cranberry White Chocolate Oatmeal Cookies have become one of my family’s top 5 favorite cookies. 

Chewy, thick, Peanut Butter Oatmeal Cookies with chocolate chips are a treat that we’ve enjoyed for a lot of years now.

These are Orange Spice Oatmeal Cookies are soft, chewy oatmeal cookies with a fantastic orange flavor and a scent that is unforgettable, with a gluten-free version.

Print

Chewy Chocolate Chip Oatmeal Cookies

This is NOT your average chocolate chip cookie. They are hands down the best Chewy Chocolate Chip Oatmeal Cookies.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 36 4-inch cookies

Calories 180kcal

Ingredients

• 1 cup butter
• 1¼ cups dark brown sugar
• ½ cup granulated sugar
• 1 egg
• 1 egg yolk
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 cup old fashioned rolled oats *
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ¼ teaspoon cinnamon **
• 2 cups semi-sweet chocolate chips

Instructions

• In a large saucepan (I used a 6 quart pot), melt the butter over medium heat. Once the butter is melted, remove from the heat and add the sugars. Stir until the sugars are well-incorporated and mostly smooth. Chill the mixture in the refrigerator for 10 minutes.
• While the mixture is chilling, mix together the dry ingredients and set aside. Remove the pot from the refrigerator and stir in the egg, egg yolk and vanilla. Add the dry ingredients and stir to combine. Add the chocolate chips and use your hands to make sure they are evenly distributed.
• Roll by hand into 24 medium size balls or 50-60 smaller ones. Chill for at least 30 minutes. (I simply rolled them into balls and placed them on a couple of plates. Then I stacked the plates in the fridge until I was ready to bake them.)
• Preheat the oven to 325°F. Remove the cookie dough balls from the refrigerator and place them onto a large baking sheet a dozen at a time. Bake for 10-12 minutes, larger cookies will require an extra minute or two in the oven. Remove from the baking sheet immediately and cool on a wire rack.

Notes

* The oats are not a strong flavor in these cookies, they provide a great texture, but they in no way make this an oatmeal cookie.

** The cinnamon is barely discernible but it adds a unique flavor to these cookies.

 

Nutrition

Calories: 180kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 93mg | Potassium: 86mg | Fiber: 1g | Sugar: 14g | Vitamin A: 176IU | Vitamin C: 0.001mg | Calcium: 18mg | Iron: 1mg

{originally published 11/1/11 – recipe notes and photos updated 10/13/22}

The post Chewy Chocolate Chip Oatmeal Cookies appeared first on Barefeet in the Kitchen.

Walnut Frosties

I have no idea where the name Walnut Frosties originated, but my friend Margaret shared a batch of these cookies with us a while back, and with the very first bite, I asked her if she’d pretty please share the recipe with me.

She was kind enough to do so and now I’m willing to bet that you’re going to love these Walnut Frosties every bit as much as we do!

The cookie is a brown sugar drop type of cookie. The brown sugar and butter combination makes for the perfect cookie base for the nutty filling.

The filling combination of walnuts, sour cream, and brown sugar bakes up into a sweet Brulee-like crust on top of the buttery cookie.

To achieve the perfectly filled cookie use your thumb or the back of a melon baller to create a circular indent in the cookie. Then fill the cookie with the walnut filling. Don’t be afraid to overfill just a bit as it will bake down and fill the indentation nicely.

If your cookies spread too much while baking chances are your butter was too soft when you started. If the dough seems too soft to me I like to bake a test pan with 2-3 cookies on it first to see how much they spread. Refrigerate the dough for 30 minutes or so to firm it up if it spreads too much.

My friend shared that traditionally they make these at Christmas. She had no clue why, it was just what they do. However as delicious as they are I am making them year around!

Walnut Cookies Recipe

• butter softened
• brown sugar
• egg
• vanilla extract
• flour
• baking soda
• salt
• walnuts chopped
• sour cream

Brown Sugar Walnut Cookies

1. Preheat the oven to 350°F. Cream together butter and sugar until smooth and combined. Mix in the egg and vanilla. Sift the flour, baking soda, and salt. Add to the wet ingredients.
2. In a separate bowl combine the chopped walnuts, ½ cup of brown sugar and the sour cream.
3. Using a 1½ inch cookie scoop place scoops of dough on a silpat or parchment lined baking sheet. Make a thumbprint indentation into each cookie and fill with a generous teaspoon of the walnut filling.
4. Bake for 11-12 minutes until just starting to turn brown. Remove from the oven and let cool for 5 minutes on the baking sheet. Place cookies on a wire rack to finish cooling.

Cookie Recipes

Cookies and cookie recipes are meant to be shared. Whether it is taking a plate to the neighbors or trading recipes with friends. It doesn’t get much better than sharing all things cookies over a cup of coffee.

It is no secret that I keep a full cookie jar. I have a house full of boys constantly on the prowl for a snack. Oatmeal cookies are such a versatile classic. The nuttiness of the oatmeal and sweet chocolate hit the spot when the mid-afternoon munchies come on.

You only need a handful of ingredients to make these chewy, chocolate and peanut butter-filled Peanut Butter Cookie Cups.

Crisp and chewy at the same time, the best Monster Cookie recipes are loaded with all of my favorite great cookie flavors. Oats, peanut butter, chocolate chips, and even a drop of maple syrup all combine to make my grandmother’s Monster Cookies.

Print

Walnut Cookies

Walnut Cookies are tender buttery sweet cookies with a center of chewy brown sugar, walnut, and sour cream filling.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 24 cookies

Calories 164kcal

Ingredients

• ½ cup butter softened
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt

Walnut Filling

• 1 cup walnuts chopped
• ½ cup brown sugar
• ¼ cup sour cream

Instructions

• Preheat the oven to 350°F. Cream together butter and sugar until smooth and combined. Mix in the egg and vanilla. Sift the flour, baking soda, and salt. Add to the wet ingredients.
• In a separate bowl combine the chopped walnuts, ½ cup of brown sugar and the sour cream.
• Using a 1½ inch cookie scoop place scoops of dough on a silpat or parchment lined baking sheet. Make a thumbprint indentation into each cookie and fill with a generous teaspoon of the walnut filling.
• Bake for 11-12 minutes until just starting to turn brown. Remove from the oven and let cool for 5 minutes on the baking sheet. Place cookies on a wire rack to finish cooling.

Nutrition

Calories: 164kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 85mg | Potassium: 58mg | Fiber: 1g | Sugar: 14g | Vitamin A: 144IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 1mg

The post Walnut Cookies appeared first on Barefeet in the Kitchen.

Butter and brown sugar are the base of pretty much all of my favorite cookies. So with some leftover buttered rum batter hiding in my refrigerator I couldn’t let it go to waste.

Mixing in some egg, a little flour, and baking soda I had a rich delicious, soft, gingersnap-like cookie on my hands that disappeared almost before they could cool on the pan.

Hot Buttered Rum Cookies

The cinnamon, nutmeg, clove, and cardamom are such a fragrant and flavorful combination combined with butter and brown sugar. These cookies tasted so much like my favorite holiday drink that I would have sworn there was rum in them. But not a drop was used.

After the first batch, I thought maybe I had a happy accident on my hands. It happens. So I mixed up another batch of Hot Buttered Rum batter and made the cookies again.

It was not an accident. Delicious rich, toffee, and spice flavors in a crispy yet chewy cookie. This time I snapped some photos before they disappeared.

One of my favorite things about this recipe is you can make a small batch quick and easily. You are pulling warm tasty cookies out of your oven in no time at all.

If you prefer a Gluten-Free cookie I did test that for you and simply substituted the all-purpose flour for a combination of brown rice and almond flour. It works great.

Hot Buttered Rum Cookie Ingredients

• hot buttered rum mix
• egg yolk
• vanilla or rum extract
• all-purpose flour
• baking soda
• kosher salt

Hot Buttered Rum Cookies

1. Cream together the buttered rum mix, egg, and vanilla. Add the dry ingredients and mix to combine thoroughly. Chill the mixture in the refrigerator for at least 1 hour.
2. Preheat oven to 325°F degrees. Scoop tablespoon size portions of the mixture and roll into balls. Place on a silpat or parchment-lined baking sheet. Bake 10 minutes, just until the cookies look slightly cracked across the top.
3. They should still be soft when they are removed from the oven. Smack the pan down hard once or twice on the countertop to help them settle. Let cool on the baking sheet for 2-3 minutes before removing to a wire cooling rack. Enjoy!

Cookie Recipes

When baking cookies you aren’t likely to find me in the kitchen for hours. I go for simple ingredients and quick and easy. I do have a few favorites that fit that category.

You only need a handful of ingredients to make these chewy, chocolate and peanut butter-filled Peanut Butter Cookie Cups!

Everyone’s favorite old-fashioned peanut butter cookies, these very simple to make four-ingredient peanut butter cookies are a kid and adult favorite whether you choose to make them with or without the added chocolate.

Print

Hot Buttered Rum Cookies

Hot Buttered Rum Cookies are the happy result of what can I do with the extra buttered rum mix that I don't want to freeze?

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12 cookies

Calories 49kcal

Ingredients

• ¾ cup hot buttered rum mix softened
• 1 egg yolk
• ½ teaspoon vanilla or rum extract, if you have it
• ½ cup all-purpose flour*
• ½ teaspoon baking soda
• ¼ teaspoon kosher salt

*Gluten-Free Alternative

• ¼ cup brown rice flour
• ¼ cup almond flour

Instructions

• Cream together the buttered rum mix, egg, and vanilla. Add the dry ingredients and mix to combine thoroughly. Chill the mixture in the refrigerator for at least 1 hour.
• Preheat oven to 325°F degrees. Scoop tablespoon size portions of the mixture and roll into balls. Place on a silpat or parchment lined baking sheet. Bake 10 minutes, just until the cookies look slightly cracked across the top.
• They should still be soft when they are removed from the oven. Smack the pan down hard once or twice on the countertop to help them settle. Let cool on the baking sheet for 2-3 minutes before removing to a wire cooling rack. Enjoy!

Notes

Note: The Hot Buttered Rum Mix is need as the creamy base for these cookies. Click here for that recipe.

Nutrition

Calories: 49kcal | Carbohydrates: 7g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 16mg | Sodium: 95mg | Potassium: 17mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 22IU | Calcium: 8mg | Iron: 0.4mg

{originally posted 11/10/12 – recipe notes and photos updated 9/13/22}

The post Hot Buttered Rum Cookies appeared first on Barefeet in the Kitchen.

Inspired by everyone’s favorite old-fashioned peanut butter cookies, these very simple to make four-ingredient peanut butter cookies are a kid and adult favorite whether you choose to make them with or without the added chocolate.

Peanut Butter Cookie Cups

Made in a mini muffin tin, the small peanut butter cups are the perfect size to hold a peanut butter cup. Press the chocolates into the warm cookies right out of the oven.

I recommend having all the chocolates unwrapped and ready to go when you pull the cookie cups from the oven. Set them on top and press them into the cookies with the back of a spoon to avoid getting chocolate all over your fingers.

The chocolate will melt and then firm up again if the house is cool. When making these in the summer, I like to tuck them into the fridge for an hour or so to speed up the process.

If you choose to make these cookies without the peanut butter cups, the larger cookie cups will sink a bit (you want this to happen!) and create a rich, gooey perfect base for a peanut butter cookie ice cream sundae.

Seriously, what’s not to love about a warm gooey peanut butter cookie, topped with cold ice cream, drizzled with hot fudge or chocolate sauce??

Four Ingredient Peanut Butter Cookies

Seriously, you only need four ingredients to make these cookies.

• creamy peanut butter
• eggs
• light brown sugar
• baking powder

Made in a regular size muffin tin, this recipe will make 6 cookie cups that are the perfect size for ice cream sundaes.

Made in a miniature muffin tin, this recipe will make 24 mini cookie cups that just beg to be filled with peanut butter cups.

Flourless Peanut Butter Cookies

Yes, you’re reading this correctly. There is no flour in this recipe. These cookies are naturally gluten-free and positively delicious.

If you’re looking for a few more naturally gluten-free dessert options, I’ve got your dessert needs covered for any occasion. From sweet snacking and cookie munching to an elegant (and EASY TO MAKE) dessert, it’s all here with these 8 recipes.

Right now, you can download your copy of 8 Gluten-Free Desserts (that require no special ingredients!) for just $3.99! (regular price $4.99)

Peanut Butter Cookie Cups Recipe

1. Preheat the oven to 350°F. Grease a miniature muffin tin with butter or coat it with baking spray. Combine the peanut butter, eggs, brown sugar, and baking powder in a mixing bowl and stir until smooth.
2. Divide the batter between the mini muffin cups, filling each one with about 1 tablespoon of batter. Bake the miniature cookie cups for 12 minutes.
3. When the cookie cups are barely puffed up and cracked on top and a toothpick inserted comes out clean, remove from the oven. (They won’t rise much at all.)
4. If using chocolate peanut butter cups, immediately press them into the cookie cups while they are warm. Allow the cookies to cool in the muffin tin for at least 10 minutes before transferring them to a wire rack.

Baking note: If you’re making these larger for cookie sundaes, you’ll divide the batter between 6 regular size muffin cups. Bake the larger cookie cups for 16-18 minutes.

Chocolate Peanut Butter No-Bake Ritz Cookies are the sweet, salty, chocolatey snack you need in your life. With zero baking required and just three ingredients–chocolate, Ritz crackers, and peanut butter–they’re a perfect last-minute addition to your holiday cookie tray or party menu.

No-Bake Cookies have met their match with these Chocolate Peanut Butter Coconut Bites. It doesn’t get much easier than just stirring everything together and pouring it into a pan.

Much closer to a milkshake than our typical smoothies, the Chocolate Peanut Butter Smoothie is made rich and creamy by adding frozen bananas.

Print

Peanut Butter Cookie Cups

You only need a handful of ingredients to make these chewy, chocolate and peanut butter filled Peanut Butter Cookie Cups!

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 13 minutes minutes

Total Time 18 minutes minutes

Servings 24 miniature cookie cups or (6) large cookie cups

Calories 98kcal

Ingredients

• ⅔ cup creamy peanut butter
• 2 eggs
• ⅔ cup light brown sugar
• 1 teaspoon baking powder
• 24 miniature peanut butter cups optional

Instructions

• Preheat the oven to 350°F. Grease a miniature muffin tin with butter or coat with baking spray. Combine the peanut butter, eggs, brown sugar, and baking powder in a mixing bowl and stir until smooth.
• Divide the batter between the mini muffin cups, filling each one with about 1 tablespoon of batter. Bake the mini cookie cups for 12 minutes.
• When the cookie cups are barely puffed up and cracked on top and a toothpick inserted comes out clean, remove from the oven. (They won't rise much at all.)
• If using chocolate peanut butter cups, immediately press them into the cookie cups while they are warm. Allow the cookies to cool in the muffin tin for at least 10 minutes before transferring them to a wire rack.

Notes

If you choose to press peanut butter cups into the warm cookie cups when they come out of the oven, place the chocolate on top of the cookie and use a spoon to press it down into the cookie. Using a spoon will prevent melting the chocolate onto your fingertips.

The chocolates will begin to melt into the cookies as soon as they’re pressed into them. They will firm up again as the cookies cool. You can speed up this process by popping them into the fridge for a bit.

Baking note: If you’re making these larger for cookie sundaes, you’ll divide the batter between 6 regular-size muffin cups. Bake the larger cookie cups for 16-18 minutes.

Nutrition

Calories: 98kcal | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 57mg | Potassium: 88mg | Fiber: 1g | Sugar: 9g | Vitamin A: 23IU | Vitamin C: 0.02mg | Calcium: 22mg | Iron: 0.3mg

The post Peanut Butter Cookie Cups appeared first on Barefeet in the Kitchen.