This easy cookie recipe is perfect for cookie trays, after school treats, bake sales and anytime you want a dependable homemade cookie that everyone gets excited about.

Why You’ll Love This Recipe

• Easy loaded peanut butter oatmeal cookies made with simple pantry ingredients and no chilling required.
• Thick and chewy peanut butter oatmeal cookies taste like bakery-style cookies for a recipe that stays soft and chewy.
• An elevated peanut butter oatmeal cookie loaded with chocolate and caramel that feels special but stays easy.

Ingredients for Loaded Peanut Butter Oatmeal Cookies

• Butter – I always use salted butter but unsalted butter will also work
• Peanut butter – Crunchy peanut butter is my choice, smooth works too if that is what you have
• Brown sugar
• Eggs
• Vanilla extract
• All purpose flour
• Old fashioned oats – Quick oats work too
• Baking soda
• Salt
• Chocolate chips – Semi-sweet or milk chocolate
• Caramel bits

How to Make Loaded Peanut Butter Oatmeal Cookies

1. Cream the butter, peanut butter and brown sugar in a large mixing bowl until light and fluffy.
2. Add eggs and vanilla extract and mix until combined.
3. Add flour, oats, baking soda and salt, mixing well until fully combined.

4. Fold in chocolate chips, and caramel bits until evenly distributed.
5. Scoop cookie dough using a medium size cookie scoop or spoon onto a parchment lined baking sheet about 2 inches apart.

6. For thin and crispy cookies, gently press the dough balls flat using a fork. For thick and chewy cookies, leave dough mounded.
7. Bake at 350°F for 10 to 12 minutes or until edges are set and centers look slightly soft.

8. Press additional chocolate chips into the warm cookies if desired and sprinkle with coarse or flaked salt.
9. Cool on baking sheet for 5 minutes before transferring to a wire rack.

If you love thick, chewy cookies that are loaded with flavor, these loaded peanut butter oatmeal cookies belong on your baking list. They are easy, delicious and guaranteed to disappear fast. Bake a batch today and see why this version quickly becomes a favorite.

Have you tried this Loaded Peanut Butter Oatmeal Cookies Recipe? Leave a comment and star rating to let me know how they turned out!

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Loaded Peanut Butter Oatmeal Cookies with Chocolate Chips and Caramel

These loaded peanut butter oatmeal cookies are thick, chewy, and packed with chocolate chips and caramel bits. Easy homemade cookies with pantry ingredients and no chilling required.

Course Cookies

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 46 cookies

Calories 141kcal

Author Milisa

Ingredients

• ½ cup butter softened
• 1 cup brown sugar
• 1 cup peanut butter creamy or crunchy
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 ¼ cup all purpose flour
• 1 cup old fashioned oats
• 1 teaspoon baking soda
• ½ teaspoon kosher salt plus more for sprinkling over baked cookies
• 11 ounces caramel bits
• 1 cup semi-sweet chocolate chips plus more for topping cookies if desired

Instructions

• Preheat oven to 375°F.
• Add butter, peanut butter and brown sugar to bowl and beat with an electric mixer 2 minutes.
• Next, add eggs and vanilla, mixing until combined.
• Add flour, oats, baking soda and salt, mix thoroughly.
• Mix in the chocolate chips and caramel bits until well combined.
• Use a medium cookie scoop and place dough 2 inches apart on a greased or parchment lined baking sheet.
• Mash cookies with a fork crosswise if you like flatter cookies or keep in rounds if you would like fatter cookies.
• Bake for 10-12 minutes or just until edges are lightly browned.
• Press extra chocolate chips into each cookie and sprinkle with a bit of salt if desired.
• Cool cookies on baking sheet for 2 minutes then move to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature up to 7 days. 

Freeze the Dough: Scoop the dough and place onto a lined baking sheet. Freeze for 1 – 2 hours until cookie dough is firm. Place in freezer bags and freeze up to 3 months. Bake according to directions, adding 3-5 minutes baking time. 

Variations: Quick oats will work in place of old fashioned if that is what you have on hand. If you don’t have caramel bits, use chopped caramel candies (unwrapped). 

Nutrition

Serving: 1g | Calories: 141kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 111mg | Potassium: 89mg | Fiber: 1g | Sugar: 11g | Vitamin A: 78IU | Vitamin C: 0.03mg | Calcium: 22mg | Iron: 1mg

More Cookie Recipes You’ll Love

Classic Peanut Butter Cookies

Monster Cookies

Peanut Butter Rice Krispies Cookies

Peanut Butter Cup Cookies

The post Loaded Peanut Butter Oatmeal Cookies appeared first on Miss in the Kitchen.

I remember my great-grandma always had tins of Danish butter cookies and they were so irresistible. These spritz cookies are very similar and so easy to make. One of my favorites to add to my Christmas Cookies list.

These are the cookies that get made year after year, shared generously with family and friends and tucked into cookie tins and gift boxes. Simple, classic and full of tradition, spritz cookies have a way of making the holidays feel just a little more special.

Why You’ll Love This Recipe

• These spritz cookies have a rich buttery flavor with a light crisp texture that melts in your mouth.
• The dough is easy to work with and presses beautifully through a cookie press for festive shapes.
• They bake quickly and keep their shape, making them perfect for holiday baking, cookie exchanges and gifting.

Ingredients for Butter Cookies

• Butter
• Granulated sugar
• Egg
• Vanilla Bean Paste or Vanilla Extract
• All Purpose Flour
• Salt

How to Make Spritz Cookies

1. Cream butter and sugar together until light and fluffy. Add the egg and vanilla, mixing until fully combined. Slowly add in flour and salt until a smooth dough forms.
2. Fit a cookie press with your desired disc and fill with dough. Press cookies directly onto the baking sheet, leaving a little space between each cookie.

3. Sprinkle with sugar if desired.
4. Bake just until the cookies are set and lightly browned on the bottoms. Remove from the oven and allow to cool briefly on the pan before transferring to a wire rack to cool completely.

Spritz cookies are one of those timeless recipes that feel like Christmas the moment they come out of the oven. The buttery aroma, the familiar shapes and the simplicity of the process bring back memories of baking days spent in the kitchen with moms and grandmas, tins lined up on the counter and holiday music playing in the background.

Have you tried this Spritz Cookies recipe? Leave a comment and star rating below to let us know how they turned out.

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Spritz Cookies

Easy buttery spritz cookies made with a cookie press are perfect for holiday baking, cookie trays and gifting.

Course Cookies

Cuisine American

Keyword butter cookies, Christmas cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 72

Calories 42kcal

Author Milisa

Ingredients

• 1 cup butter unsalted or salted
• ½ cup granulated sugar plus more for sprinkling
• 1 egg
• 2 teaspoons vanilla bean paste or vanilla extract
• 2 cups all purpose flour
• ¼ teaspoon fine sea salt

Instructions

• Preheat oven to 350° AND line baking sheets with silicone baking mats.
• Cream butter and sugar together until light and fluffy. Add the egg and vanilla, mixing until fully combined.
• Slowly add in flour and salt until a smooth dough forms.
• Fit a cookie press with your desired disc and fill with dough. Press cookies directly onto the baking sheet, leaving a little space between each cookie.
• Sprinkle with sugar if desired.
• Bake just until the cookies are set and lightly browned on the bottoms, about 9-10 minutes. Remove from the oven and allow to cool briefly on the pan before transferring to a wire rack to cool completely.

Notes

• To make without a cookie press, mix 1 tablespoon of milk into the dough when adding the egg. Place in a piping bag using a large star tip.
• Store cookies in an airtight container up to 5 days.

Variations and Decorating Ideas

• • Add food coloring to the dough for festive holiday colors.
  • Sprinkle with colored sugar or nonpareils before baking.
  • Dip cooled cookies halfway in melted chocolate and top with sprinkles.

Nutrition

Calories: 42kcal | Carbohydrates: 4g | Protein: 0.5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 29mg | Potassium: 5mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 82IU | Calcium: 2mg | Iron: 0.2mg

More Christmas Cookies You’ll Love

Best Ever Sugar Cookies

Cream Cheese Spritz Cookies

White Chocolate Cranberry Cookies

Chocolate Chip Sprinkle Cookies

The post Spritz Cookies appeared first on Miss in the Kitchen.

If you are looking for a new recipe to add to your Christmas Cookies list, this one is a surefire hit. These cookies stay soft and chewy and with the fluffy salted caramel filling, they are totally irresistible.

Why You Will Love This Recipe

• Soft chocolate sandwich cookies stay tender and rich with deep cocoa flavor.
• The salted caramel frosting made with dulce de leche adds a buttery sweet and salty contrast.
• Perfect make ahead cookie for holidays cookie exchanges and party dessert trays.
• Simple pantry ingredients with bakery style results.

How to Make Chocolate Caramel Sandwich Cookies

1. In a large bowl cream together butter, brown sugar and granulated sugar until light and fluffy. Beat in eggs and vanilla extract.
2. With the mixer off, add flour, cocoa powder, baking soda and fine sea salt. Mix on low until mixture comes together and then raise speed to medium, mixing until fully combined.

3. Scoop dough onto prepared baking sheets spacing about two inches apart.
4. Bake for 10 minutes. Remove from the oven and allow cookies to cool on the pan. Once completely cooled transfer cookies to a wire rack.

How to Make the Salted Caramel Frosting

1. In a mixing bowl beat butter until smooth. Add dulce de leche and mix until fully combined.
2. Slowly mix in powdered sugar until light and fluffy. Add fine sea salt and beat until whipped.

Assembling the Sandwich Cookies

Turn half of the cookies bottom side up. Spread or pipe a generous layer of salted caramel frosting onto each one. Top with remaining cookies and gently press together.

Chocolate Caramel Sandwich Cookies bring together everything you want in a dessert cookie. Soft rich chocolate layers and fluffy salted caramel filling make these irresistible for holidays parties bake sales or to bake and share. Once you make them they will quickly become one of your most requested cookie recipes.

Have you tried this Chocolate Caramel Sandwich Cookies recipe? Leave a comment and star rating to let us know how it turned out.

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Chocolate Caramel Sandwich Cookies

Chocolate Caramel Sandwich Cookies are soft chocolate cookies filled with fluffy salted caramel frosting made with dulce de leche. Perfect for holidays and special occasions.

Course Cookies

Cuisine American

Keyword Chocolate Christmas cookies, Christmas cookies, soft chocolate cookies

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Servings 30

Calories 286kcal

Author Milisa

Ingredients

• 18 tablespoons butter 2 sticks + 2 tablespoons – salted or unsalted
• 2 cups brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all purpose flour
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• ¾ cup natural unsweetened cocoa powder

Salted Caramel Frosting

• 1 cup salted butter
• 1 cup dulce de leche caramel
• 1 teaspoon vanilla extract
• 1 teaspoon fine sea salt
• 4 cups powdered sugar

Instructions

• Preheat oven to 350°. Line baking sheets with parchment paper.
• In a large bowl cream together butter, brown sugar and granulated sugar until light and fluffy. Beat in eggs and vanilla extract.
• With the mixer off, add flour, cocoa powder, baking soda and fine sea salt. Mix on low until mixture comes together and then raise speed to medium, mixing until fully combined.
• Scoop dough onto prepared baking sheets spacing about two inches apart.
• Bake for 10 minutes. Remove from the oven and allow cookies to cool on the pan. Once completely cooled transfer cookies to a wire rack.

Salted Caramel Frosting

• In a mixing bowl beat butter until smooth. Add dulce de leche and mix until fully combined.
• Slowly mix in powdered sugar until light and fluffy. Add fine sea salt and beat until whipped.

Assembling the Sandwich Cookies

• Turn half of the cookies bottom side up. Spread or pipe a generous layer of salted caramel frosting onto each one. Top with remaining cookies and gently press together.

Notes

• Storage: Store sandwich cookies in an airtight container at room temperature for up to three days. For longer storage refrigerate for up to five days and allow to soften at room temperature before serving.
• Variations: Add a pinch of espresso powder to the cookie dough for deeper chocolate flavor.
• Drizzle with melted chocolate for a bakery style finish.

Nutrition

Calories: 286kcal | Carbohydrates: 41g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 265mg | Potassium: 71mg | Fiber: 1g | Sugar: 33g | Vitamin A: 417IU | Calcium: 22mg | Iron: 1mg

More Chocolate Cookies to Try

Chocolate Cookies

Chocolate M&M Cookies

Chocolate Volcano Cookies

No Bake Cookies

The post Chocolate Caramel Sandwich Cookies appeared first on Miss in the Kitchen.

These cookies are based off of my grandma’s best ever sugar cookies. They are very buttery with a melt in your mouth texture. These are extra special with chocolate ganache and chopped pistachios!

Why You’ll Love This Recipe

• Deliciously nutty flavor: Brown butter adds a deep, nutty richness.
• Simple but elegant: Dipped in chocolate and sprinkled with pistachios for a gorgeous finish.
• Perfect for gifting: These cookies look fancy and make a great addition to your Christmas Cookies list.

Ingredients for Brown Butter Pistachio Cookies

• salted butter
• vegetable oil
• granulated sugar
• powdered sugar
• eggs
• vanilla
• all purpose flour
• baking soda
• cream of tartar
• kosher salt
• semi sweet chocolate chips
• heavy cream
• pistachios

Step-By-Step Directions for Brown Butter Sugar Cookies with Chocolate and Pistachios

1. Brown the butter:
   Melt butter in a saucepan over medium heat, stirring often, until it turns golden brown and smells nutty. Let it come to room temperature or refrigerate to cool it off quicker.

2. Mix the dough:
   In a large bowl, whisk together the brown butter, vegetable oil, granulated sugar, and powdered sugar until smooth. Beat in the eggs and vanilla.

3. Combine dry ingredients:
   Add flour, baking soda, cream of tartar and kosher salt to the mixer bowl. Mix on low until dough comes together, raise to medium speed and beat about 2 minutes.

4. Shape and bake:
   Place reserved sugar into a shallow bowl. Scoop dough with a one inch cookie scoop, roll in sugar and place on a parchment lined baking sheet about 2 inches apart. Flatten each cookie slightly with a cookie stamp or the bottom of a glass. Bake at for 10-12 minutes or until lightly golden around the edges. Cool completely on a wire rack.

5. Melt the chocolate:
   Melt chocolate chips and heavy cream in a small pan over low heat, stirring until melted in smooth. Microwave: In a small bowl, heat the semi sweet chocolate chips with heavy cream in 15-second intervals, stirring until smooth.

6. Decorate:
   Spread melted chocolate over half of each cookie and sprinkle with chopped pistachios. Allow the chocolate to set before storing.

Baking a batch of these Brown Butter Pistachio Cookies is the perfect way to treat yourself or share something special with friends and family. The browned butter adds rich, nutty flavor, while the chocolate and pistachios make each bite a little indulgent. They’re simple enough for an everyday bake but fancy enough to serve for the holidays.

If you give them a try, be sure to leave a comment and a star rating, I love to hear how they turned out for you!

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Brown Butter Pistachio Cookies

Brown Butter Pistachio Cookies are soft, buttery and dipped in rich chocolate. A fancy cookie that’s surprisingly easy to make at home.

Course Cookies

Cuisine American

Keyword brown butter sugar cookies, Chocolate Christmas cookies, chocolate dipped cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

30 minutes minutes

Servings 72

Calories 138kcal

Author Milisa

Ingredients

• 1 cup butter
• 1 cup vegetable oil
• 1 ½ cup granulated sugar (1/2 cup for rolling)
• 1 cup powdered sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 4 ½ cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon kosher salt
• 8 ounces semi sweet chocolate chips
• ½ cup heavy whipping cream
• 1 ¼ cups pistachios chopped fine

Instructions

• Melt butter in a saucepan over medium heat, stirring often, until it turns golden brown and smells nutty. Cool until room temperature.
• Preheat oven to 350°.
• In a large mixing bowl, add brown butter, vegetable oil, granulated sugar, and powdered sugar, beat with a mixer until smooth. Beat in the eggs and vanilla.
• Add flour, baking soda, cream of tartar and kosher salt. Mix on low speed until combined, raise to medium speed and beat about 2 minutes.
• Use a 1 inch cookie scoop to form cookie balls. Place reserved 1/2 cup sugar in a shallow bowl. Roll cookie balls in sugar and place about 2 inches apart on a lined baking sheet.
• Smash cookie balls with a cookie stamp or bottom of a glass.
• Bake cookies for 10-12 minutes until lightly browned on the bottoms.
• Cool on baking sheet for a few minutes and then move to a wire rack to cool.
• Melt chocolate chips with heavy whipping cream in a small pan over low heat, stirring until smooth (or microwave in 15 second intervals, stirring in between).
• Spread chocolate onto half of each cookie and sprinkle with chopped pistachios. Place in a single layer of a cookie sheet or wire rack until set up or refrigerate for about 15 minutes to set up faster.

Notes

• Make it ahead: Bake the cookies a day or two early and decorate once cooled.
• Storage: Store cookies in an airtight container at room temperature up to 5 days, or refrigerate up to a week. For longer storage, freeze up to 3 months.

Nutrition

Calories: 138kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 71mg | Potassium: 59mg | Fiber: 1g | Sugar: 7g | Vitamin A: 120IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 1mg

More Delicious Cookies to Try

Best Ever Sugar Cookies

Pecan Sandies Cookies

Cranberry Orange Cookies

Chocolate Chip Sugar Cookies

The post Brown Butter Pistachio Cookies appeared first on Miss in the Kitchen.

Ingredients for Brown Sugar Cinnamon Cookies

• Butter – I use salted butter but unsalted works too
• Brown sugar
• Powdered sugar
• Egg
• Vanilla extract
• All purpose flour
• Ground cinnamon
• Baking powder
• Sea salt
• Granulated sugar (for rolling)

Step-by-Step Instructions for Brown Sugar Cinnamon Cookies

1. Preheat oven to 350°F and line baking sheets with parchment paper.
2. Cream the butter, brown sugar, and powdered sugar in a large mixing bowl until light and fluffy.
3. Mix in the egg and vanilla extract until fully combined.
4. Add flour, cinnamon, baking powder and sea salt. Mix until the dough comes together.

5. In a small bowl, stir together granulated sugar remaining cinnamon for rolling.
6. Scoop dough using a medium cookie scoop and roll each ball in the cinnamon sugar mixture.
7. Place on prepared baking sheets, spacing cookies about 2 inches apart.

8. Gently flatten each cookie using a cookie stamp or the bottom of a flat glass.

9. Bake for 10 to 12 minutes, until edges are lightly golden and centers are set.
10. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

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If you’re craving something sweet and comforting, these Brown Sugar Cinnamon Cookies are just the thing. They’re a hit with kids and grown-ups alike and come together with minimal fuss.

Try these Brown Sugar Cinnamon Cookies soon and don’t forget to leave a comment and star rating if you love them!

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Brown Sugar Cinnamon Cookies

Easy Brown Sugar Cinnamon Cookies made with simple pantry ingredients. Soft, buttery cookies rolled in cinnamon sugar and baked to golden perfection.

Course Cookies

Cuisine American

Keyword cinnamon sugar cookies

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Servings 28

Author Milisa

Ingredients

• 1 cup butter
• ½ cup brown sugar
• ½ cup powdered sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 ¼ cups all purpose flour
• ½ teaspoon baking powder
• ½ teaspoon sea salt
• 1 tablespoon ground cinnamon divided use
• ¼ cup granulated sugar for rolling

Instructions

• Preheat oven to 375° and line baking sheets with parchment paper.
• Cream the butter, brown sugar, and powdered sugar in a large mixing bowl until light and fluffy.
• Mix in the egg and vanilla extract until fully combined.
• Add flour, 1 1/2 teaspoons cinnamon, baking powder, and sea salt all at once. Mix just until the dough comes together and no dry streaks remain.
• In a small bowl, stir together 1/4 cup granulated sugar and 1 1/2 teaspoons cinnamon for rolling.
• Scoop dough using a medium cookie scoop and roll each ball in the cinnamon sugar mixture.
• Place on prepared baking sheets, spacing cookies about 2 inches apart.
• Gently flatten each cookie using a cookie stamp or the bottom of a flat glass.
• Bake for 10 to 12 minutes, until edges are lightly golden and centers are set.
• Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• For extra spice, add a pinch of nutmeg or allspice to the dough.
• Cookies stay fresh in an airtight container at room temperature for up to 5 days.
• Freeze baked cookies for up to 3 months in a zip-top freezer bag.

The post Brown Sugar Cinnamon Cookies appeared first on Miss in the Kitchen.

If there’s one treat that’s universally loved, it’s a cookie that delivers an indulgent, chocolatey bite combined with a chewy oatmeal texture.

I adapted the original recipe from Betty Crocker slightly for these cookies, adding coffee and garnishing with flake salt to enhance the taste of the chocolate. This recipe makes a big batch and they were a big hit with our whole family.

Why You’ll Love this Recipe

• Perfect for Special Occasions: Ideal for birthdays, bake sales and Christmas cookie exchanges—these cookies impress every time.
• Coffee-Infused Goodness: A subtle hint of brewed coffee intensifies the rich chocolate flavor, making them truly unforgettable.
• Quick and Easy to Bake: Simple pantry ingredients, minimal prep, and a quick bake mean warm cookies are always within easy reach.

Ingredients for Double Chocolate Oatmeal Cookies

• Butter
• Granulated sugar
• Large Egg
• Brewed coffee
• Vanilla extract
• All-purpose flour
• Old-fashioned oats – substitute quick oats if that is what you have on hand.
• Cocoa powder
• Baking soda
• Kosher salt
• Chocolate chips
• Flake salt (optional garnish)

How to Make Chocolate Oatmeal Chocolate Chip Cookies

1. Prep Your Oven and Pans: Preheat your oven to 375°F and line baking sheets with parchment paper.

2. Mix Wet Ingredients: In a large bowl, cream together butter and granulated sugar until fluffy using an electric mixer. Add the egg, brewed coffee, and vanilla extract to the butter mixture, beating at medium speed to combine.

3. Add Dry Ingredients: With the mixer turned off, add all purpose flour, old fashioned oats, cocoa powder, baking soda and kosher salt.
4. Create Dough: Mix at low speed until mixture comes together, raise to medium speed, mixing until dough comes together. Mix in 1 cup of chocolate chips.

5. Form Cookie Dough Balls: Use a medium cookie scoop to form evenly-sized dough balls. Place them about 2 inches apart on your prepared baking sheets.
6. Bake: Bake for 10-12 minutes in preheated oven or until edges are set but centers remain soft.
7. Garnish: Lightly press additional chocolate chips into the warm cookies. Sprinkle lightly with flake salt if desired, to enhance the chocolate flavor.

8. Cool: Allow cookies to cool slightly on the baking sheet, then transfer to a wire rack.

Don’t Miss Out!

These Double Chocolate Oatmeal Cookies have quickly become a favorite in our house—and I’m confident they’ll be yours too! Save this irresistible cookie recipe to bake and share with your family and friends.

Have you tried this Chocolate Oatmeal Cookie recipe? Leave a comment and rating below and let us know how they turned out. Happy baking!

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Chocolate Oatmeal Chocolate Chip Cookies

These Double Chocolate Oatmeal Cookies are everything you dream about in a cookie and more! Rich, fudgy and irresistibly chewy, they're bound to become your new cookie obsession.

Course Desserts

Cuisine American

Keyword chewy oatmeal cookies, chocolate chip cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 54

Calories 111kcal

Author Milisa

Ingredients

• 1 cup butter
• 1 ½ cups granulated sugar
• 1 large egg
• ¼ cup brewed coffee
• 1 teaspoon vanilla extract
• 1 ¼ cups all-purpose flour
• 3 cups old fashioned oats
• ⅓ cup cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 ½ cups semi sweet chocolate chips divided

Instructions

• Preheat oven to 375°F and line baking sheets with parchment paper.
• In a large bowl, cream together butter and granulated sugar until fluffy using an electric mixer. Add the egg, brewed coffee, and vanilla extract to the butter mixture, beating at medium speed to combine.
• With the mixer turned off, add all purpose flour, old fashioned oats, cocoa powder, baking soda and kosher salt.
• Mix at low speed until mixture comes together, raise to medium speed, mixing until dough comes together. Mix in 1 cup of chocolate chips.
• Use a medium cookie scoop to form evenly-sized dough balls. Place them about 2 inches apart on your prepared baking sheets.
• Bake for 10-12 minutes or until edges are set but centers remain soft.
• Lightly press additional chocolate chips into the warm cookies. Sprinkle lightly with flake salt if desired, to enhance the chocolate flavor.
• Allow cookies to cool slightly on the baking sheet, then transfer to a wire rack.

Notes

• Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies in freezer-safe bags for up to 3 months.

Variations

• Add toasted nuts to the batter – chopped walnuts, pecans or almonds for extra crunch and flavor.
• Stir in soft caramel bits to create a decadent gooey center.

Nutrition

Calories: 111kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 61mg | Potassium: 59mg | Fiber: 1g | Sugar: 7g | Vitamin A: 113IU | Calcium: 8mg | Iron: 1mg

                                                More Chocolate Cookie Recipes You Will Love

• Soft Chocolate Caramel Chocolate Sandwich Cookies are incredibly delicious and makes an impressive addition to any holiday cookie exchange.                   
• Chocolate Chip Walnut Cookies: Classic chocolate chip cookies elevated with crunchy walnuts, delivering the perfect nutty twist.
• No Bake Cookies: Quick, easy and deliciously fudgy. No oven required for the classic chocolate peanut butter no bake cookie that is perfect for summer days or last-minute treats.
• Chocolate Caramel Cake Mix Cookies: Made with a simple cake mix base, these soft, chewy cookies feature indulgent caramel bites, satisfying your sweet tooth in minutes.
• Loaded Peanut Butter Oatmeal Cookies with Chocolate Chips and Caramel is the bakery style cookie that is thick and chewy and impossible to resit.

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

Christmas Cookies are my favorite thing to bake. My grandma’s Best Ever Sugar Cookies are always on the list of favorites and these Peppermint Chocolate Chip Cookies are always requested.

Ingredients Needed for Peppermint Chocolate Chip Cookies

• Butter: Use salted butter or unsalted butter.
• Granulated Sugar
• Brown Sugar
• Eggs
• Vanilla Extract
• All Purpose Flour
• Baking Soda
• Kosher Salt
• Chocolate Chips: I am using semi-sweet, milk chocolate chips or dark chocolate chips work too.
• Peppermint Kisses

How to Make Peppermint Chocolate Chip Cookies

1. Unwrap the peppermint kisses and chop into small pieces. Set aside.

2. Add butter to a mixing bow and beat with an electric mixer until softened.
3. Next add granulated sugar and brown sugar. Mix at medium speed until fluffy.
4. Add the eggs and vanilla, mixing until combined.

5. Turn the mixer off and add flour, baking soda and salt.
6. Mix at low speed until incorporated, raise to medium speed, mixing 1 minute or until well combined.
7. Fold in chocolate chips and chopped peppermint kisses.

8. Line rimmed baking sheets with parchment paper and scoop cookie dough into 1 1/2 inch balls. Place on the lined baking sheets about 2 inches apart.
9. Bake for 10 minutes for softer cookies and 12 minutes for crunchy cookies.
10. Remove from oven and top cookies with additional chocolate chips if desired. Cool on the baking sheet about 2 minutes.
11. Move to a wire rack to cool completely.

Recipe Notes and Variations

• Make Peppermint Cookie Bars: Butter a jelly roll pan and press dough into the pan in an even layer. Bake at 350° for 20-25 minutes or until crisp around the edges and center is set.
• Storage: Store cooled cookies in an airtight container 4-5 days.
• Make in Advance: Cookie dough can be made in advance. Scoop cookie dough onto lined baking sheets, freeze 4 hours. Place in a freezer bag and freeze up to 3 months. Bake from frozen, adding 5 minutes to baking time.
• Add-Ins: Chopped pecans or walnuts are great mixed in with the chocolate chips.

More Chocolate Chip Cookies to Bake

• Chocolate Chip Biscotti
• Chocolate Chip Sprinkle Cookies
• Chocolate Chip Walnut Cookies
• Chocolate Chip Sugar Cookies

If you love the classic chocolate chip cookie, these festive peppermint kiss cookies are sure to be a hit.

Add these Peppermint Chocolate Chip Cookies to your holiday baking list for a new favorite Christmas cookie that Santa and everyone on his list will crave.

Have you tried this Peppermint Chocolate Chip Cookies recipe? Leave a comment and rating below!

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Peppermint Chocolate Chip Cookies

Peppermint Chocolate Chip Cookies are the classic with a Christmas twist adding in Peppermint Kisses and they are the best addition to any cookie box!

Course Cookies

Cuisine American

Keyword chocolate chip cookies, Christmas cookies, peppermint kisses

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 40

Calories 196kcal

Author Milisa

Ingredients

• 1 cup butter salted or unsalted
• ¾ cup granulated sugar
• ¾ cup brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 ¼ cups all purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 2 cups chocolate chips plus more for garnish
• 10 ounces Hershey's Candy Cane Kisses unwrapped and coarsely chopped

Instructions

• Preheat oven to 350 degrees°.
• Add butter to a mixer bowl and beat at medium speed until creamy about 2 minutes.
• Add granulated sugar and brown sugar, mixing until fluffy.
• Next add eggs and vanilla extract mixing until combined.
• Add flour, salt and baking soda, mix just until combined. Fold in chocolate chips and chopped Candy Cane Kisses.
• Scoop onto a greased or lined baking sheet about 2 inches apart.
• Bake for 10 minutes for soft cookies and 12 minutes for crunchy cookies.
• Remove from oven.
• Top each cookie with more chocolate chips if desired.
• Cool on baking sheet 2 minutes before removing to a wire rack to finish cooling.

Notes

• Make Peppermint Chocolate Chip Cookie Bars: Butter a jelly roll pan and press dough into the pan in an even layer. Bake at 350° for 20-25 minutes or until crisp around the edges and center is set.
• Storage: Store cooled cookies in an airtight container 4-5 days.
• Make in Advance: Cookie dough can be made in advance. Scoop cookie dough onto lined baking sheets, freeze 4 hours. Place in a freezer bag and freeze up to 3 months. Bake from frozen, adding 5 minutes to baking time.
• Add-Ins: Chopped pecans or walnuts are great mixed in with the chocolate chips.

Nutrition

Serving: 1g | Calories: 196kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 148mg | Fiber: 1g | Sugar: 17g

The post Peppermint Chocolate Chip Cookies appeared first on Miss in the Kitchen.

We have many discussions on the perfect cookie at our house.  I prefer them slightly under cooked and chewy and my husband says the crunchier the better.  These Pecan Sandies are the perfect balance of the two.

Ingredients for Pecan Sandies Cookies

• Salted Butter – unsalted works too if that is what you have on hand.
• Vegetable Oil
• Granulated Sugar
• Powdered Sugar
• All Purpose Flour
• Baking Soda
• Cream of Tartar
• Salt
• Large Egg
• Vanilla Extract
• Toasted Pecans – Chopped

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Step-By-Step Directions for the Best Pecan Sandies Cookies

1. How to Brown Butter: In a small skillet, melt the butter over low heat. Continue to cook, stirring occasionally until brown bits form in the bottom of the skillet.
2. Cool the Butter: Pour butter into a bowl and set aside to cook. You can speed up the process by placing the bowl in the refrigerator or freezer for a few minutes.
3. Make the Cookie Dough: Add cooled brown butter to a mixer bowl with vegetable oil, sugar and powdered sugar. Beat at medium speed about 2 minutes.
4. Next, add the egg and vanilla extract, mix until combined.
5. Add flour, baking soda, cream of tartar and salt.

6. Mix at low speed until incorporated, then raise to medium speed, beating about 2 minutes.
7. Fold in chopped pecans.

8. Place 1/4 cup granulated sugar into a small bowl. Scoop cookie dough with a medium-size cookie scoop and roll in sugar. Place 1 1/2 inches apart on a parchment lined cookie sheet.
9. Smash with a cookie stamp or use a large-tined fork to flatten.
10. Bake the Cookies: Bake for 10-12 minutes for softer cookies and 12-15 minutes for crunchier cookies.
11. Rest on the baking sheet 2 minutes.
12. Move to a wire rack to cool.

Recipe Notes for Pecan Sandies Cookies

• Storage: Store cooled cookies in an airtight container up to 5 days. Freeze in a freezer safe bag up to 3 months.
• Butter: Browned butter adds more flavor that perfectly compliments the crunchy pecans. It is an optional step and these cookies are still delicious if you skip browning the butter.
• How to Toast Pecans: Toasting the pecans is optional for this recipe. The easiest way to toast pecans is to preheat oven to 400° and turn it off. Place pecans in a single layer of a rimmed baking sheet. Place in preheated oven and leave until the oven is cooled. This works every time without burning the pecans. Store toasted pecans in an airtight container up to 2 weeks, or freeze up to 6 months.

If you love pecans, try our Pecan Cheesecake Cannolis for a delicious no-bake dessert that is perfect for the holidays. We also make these easy Butter Pecan Cupcakes for Thanksgiving and Christmas.

These Pecan Sandies Cookies are buttery, crunchy and delicious with the texture of shortbread. They are easy to make and a guaranteed hit for an easy dessert.

If you love this Recipe as much as I do, please leave a comment and a star rating, and be sure to help me share on Pinterest!

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Pecan Sandies Cookies

Classic Pecan Sandies Cookies are crunchy and delicious. Perfect for any day of the week or to keep your cookie jar stocked.

Course Cookies

Cuisine American

Keyword easy cookie recipe, pecan cookies, shortbread cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 27

Calories 165kcal

Author Milisa

Ingredients

• ½ cup butter cooled
• ½ cup vegetable oil
• 1 large egg
• ½ cup powdered sugar
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 ¼ cups all purpose flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon cream of tartar
• 1 cup chopped pecans toasted
• ¼ cup granulated sugar for smashing

Instructions

• Preheat oven to 350°.
• In a small skillet, melt the butter over low heat. Continue to cook, stirring occasionally until brown bits form in the bottom of the skillet. Pour butter into a bowl and set aside to cook. You can speed up the process by placing the bowl in the refrigerator or freezer for a few minutes.
• Add cooled brown butter to a mixer bowl with vegetable oil, sugar and powdered sugar. Beat at medium speed about 2 minutes.Next, add the egg and vanilla extract, mix until combined.
• Place 1/4 cup granulated sugar into a small bowl. Scoop cookie dough with a medium-size cookie scoop and roll in sugar. Place 1 1/2 inches apart on a parchment lined cookie sheet.
• Smash with a cookie stamp or use a large-tined fork to flatten.
• Bake for 10-12 minutes for softer cookies and 12-15 minutes for crunchier cookies.
• Rest on the baking sheet 2 minutes. Move to a wire rack to cool completely.

Notes

• Storage: Store cooled cookies in an airtight container up to 5 days. Freeze in a freezer safe bag up to 3 months.
• Butter: Browned butter adds more flavor that perfectly compliments the crunchy pecans. It is an optional step and these cookies are still delicious if you skip browning the butter.
• How to Toast Pecans: Toasting the pecans is optional for this recipe. The easiest way to toast pecans is to preheat oven to 400° and turn it off. Place pecans in a single layer of a rimmed baking sheet. Place in preheated oven and leave until the oven is cooled. This works every time without burning the pecans. Store toasted pecans in an airtight container up to 2 weeks, or freeze up to 6 months.

Nutrition

Serving: 1g | Calories: 165kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 93mg | Potassium: 41mg | Fiber: 1g | Sugar: 8g | Vitamin A: 117IU | Vitamin C: 0.04mg | Calcium: 7mg | Iron: 1mg

More Delicious Cookies to Try

• Classic Peanut Butter Cookies are super easy, made in one bowl and no mixer required!
• Brown Butter Pistachio Cookies look like fancy bakery cookies but are super easy to make.
• Easy Chocolate Chip Walnut Cookies are simple and delicious with crunchy walnuts. 
• Chocolate Volcano Cookies are a favorite for the chocolate lovers in your life.
• We also love the classic Peanut Butter Blossoms for a special treat.
• Brown Sugar Cinnamon Cookies are full of warm cinnamon flavors.
• Pecan Sandies are one of our favorites to add to our Christmas Cookies that we bake and share for the holidays.

The post Pecan Sandies Cookies appeared first on Miss in the Kitchen.

These cookies are crunch around the edges with chewy middles and the flavor combination is impossible to resist. Grab a tall glass of milk and 2 or 3 of these Peanut Butter Krispies Cookies for the ultimate treat.

Ingredients Needed for Peanut Butter Rice Krispies Cookies

• salted butter, room temperature
• large eggs, room temperature
• peanut butter (I like crunchy, but use creamy if you like)
• granulated sugar
• brown sugar
• vanilla extract
• all purpose flour
• old fashioned oats
• Rice Krispies cereal
• kosher salt
• baking powder
• baking soda
• semi-sweet chocolate chips

Step-By-Step Directions for Peanut Butter Rice Krispies Cookies with Chocolate Chips

1. In a large mixing bowl, beat together softened butter and  peanut butter.  
2. Add in sugars and vanilla, beating with mixer until combined.  
3. Add flour, oats, Rice Krispies, baking powder, baking soda and salt.

4. Mix until combined.
5. Add chocolate chips and mix well.

6. Scoop cookie dough into 1 1/2 inch balls using a cookie scoop or large spoon. Place about 2 inches apart onto a parchment paper lined cookie sheet.
7. Smash the cookies flat with a glass or with your fingers.
8. Bake for 10 minutes or until golden brown around the edges.
9. Remove from oven, press additional chocolate chips into the tops of the warm cookies if desired.
10. Move to a wire rack to cool.

Recipe Notes and Variations

• Storage: Store cooled cookies in an airtight container up to 4 days.
• Variations: Chocolate chips are optional but pair great with the peanut butter flavor. Add in chopped pecans or walnuts for more crunch.
• Baking Time: For chewy cookies bake about 10 minutes, for crunchy cookies bake for another 2-3 minutes until the cookies are golden brown on top.

More Delicious Cookies to Try

• Classic Peanut Butter Cookies are always a huge favorite and they are so easy to make with just a few pantry ingredients.
• Chocolate M&M Cookies are chewy and delicious with chocolate chips and m&m candies.
• My grandma’s Best Ever Sugar Cookies are melt in your mouth delicious.
• Loaded Peanut Butter Oatmeal Cookies are thick and chewy and filled with chocolate chips and caramel bits.

Add these Peanut Butter Rice Krispies Cookies to your baking list for an easy dessert. Peanut butter cookies packed with chewy oats,Rice Krispies and chocolate chips makes a bakery-style cookie that everyone will love.

If you love this recipe as much as we do, please leave a comment and a star rating. Help us share on Pinterest, Instagram and Facebook!

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Peanut Butter Rice Krispies Cookies

Peanut Butter Rice Krispies Cookies check all of the boxes for a delicious cookie that will rival the fancy bakery cookies. Loaded with peanut butter and chocolate flavor along with oats and Rice Krispies cereal for a chewy texture.

Course Cookies

Cuisine American

Keyword cookies, peanut butter

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 17 minutes minutes

Servings 48 cookies

Calories 436kcal

Author Milisa

Ingredients

• ½ cup salted butter room temperature
• 2 large eggs
• ½ cup peanut butter crunchy or creamy
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 1 cup old fashioned oats
• 1 cup Rice Krispies cereal
• ½ teaspoon kosher salt
• ¼ teaspoon baking powder
• 1 teaspoon baking soda
• 2 cups chocolate chips more for topping the cookies if desired

Instructions

• Pre-heat oven to 375°
• In a large bowl, add butter and peanut butter, beat until creamy.
• Add in sugars, eggs and vanilla, beating with mixer until combined.  
• Add flour, oats, Rice Krispies, baking powder, baking soda and salt. Beat until combined.
• Add chocolate chips and mix well.
• Use a cookie scoop or form into 1 1/2 inch balls and place on a greased or lined baking sheet about 2 inches apart.
• Smash cookie balls slightly and bake for 10-12 minutes or until lightly browned.
• Top each cookie with a few chocolate chips.
• Move to a wire rack to cool completely.

Notes

• Storage: Store cooled cookies in an airtight container up to 4 days.
• Variations: Chocolate chips are optional but pair great with the peanut butter flavor. Add in chopped pecans or walnuts for more crunch.
• Baking Time: For chewy cookies bake about 10 minutes, for crunchy cookies bake for another 2-3 minutes until the cookies are golden brown on top.

Nutrition

Serving: 1g | Calories: 436kcal | Carbohydrates: 63g | Protein: 8g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 14g | Cholesterol: 31mg | Sodium: 309mg | Fiber: 3g | Sugar: 33g

The post Peanut Butter Rice Krispies Cookies appeared first on Miss in the Kitchen.

M&Ms have always been one of my favorites and they are so good baked into these chocolate chip cookies. A quick and easy cookie recipe to add to your baking list. You might also like these peanut butter oatmeal Monster Cookies that can be made with m&m’s or Reese’s pieces candies.

Ingredients for Double Chocolate M&M Cookies Recipe

• Softened Butter – I like to use salted butter but unsalted butter also works.
• Eggs
• Brown Sugar
• Granulated Sugar
• Vanilla Extract
• All Purpose Flour
• Cocoa Powder
• Baking Soda
• Kosher Salt
• Milk Chocolate Chips
• M&M Candies

Step-By-Step Directions for M&M Cookies

1. Cream butter with an electric mixer using the paddle attachment.
2. Next, add brown sugar and granulated sugar, mix well.
3. Add eggs and vanilla to a mixer bowl.
4. Beat about 2 minutes.

5. Turn the mixer off and add flour, cocoa powder, baking soda and salt.
6. Mix just until combined. 
7. Stir in chocolate chips.

8. Line baking sheets with parchment paper or silicone baking mats.
9. Use a medium cookie scoop and place cookie dough balls about 2 inches apart on the prepared baking sheets. 
10. Bake for 10 minutes until are just set around the edges, middles will be slightly underdone. This is the best way to end up with soft centers.
11. Cool 1 minute on the baking sheet. Press m&m’s candies into the top of each cookie.
12. Remove to a wire rack to cool completely.

Recipe Notes and Variations

• Dark Chocolate Cookies: Use dark cocoa powder and semi-sweet chocolate chips.
• M&M’s Candies: Use any variety of the m&m candies, Peanut Butter m&ms are a great option for chocolate and peanut butter lovers.
• Store cookies in an airtight container up to 5 days at room temperature. 

Can You Freeze Chocolate Cookie Dough?

• Cookie dough can be frozen. Scoop onto lined baking sheets and freeze for 1 hour. Place cookie dough into freezer bags and freeze up to 3 months. 
• Bake according to directions, adding 2 – 3 minutes to the baking time, adding m&m candies after baking.

My Favorite Chocolate Chip Cookie Recipes

• Chocolate Chip Sprinkle Cookies will be your new favorite cookie recipe. They are easy to make with no chilling time required and filled with crunchy sprinkles and chocolate chips, topped with m&m’s candies. 
• Chocolate Oatmeal Chocolate Chip Cookies are chewy and totally irresistible for any dessert table and easy enough to bake during the week.
• Chocolate Chip Sugar Cookies are buttery and delicious, melt in your mouth sugar cookies loaded with mini chocolate chips. Perfect for any occasion.
• Chocolate Chip Biscotti is a double baked Italian cookie that is crunchy and delicious. These are my favorite cookies for holiday cookie exchanges and the best cookie to serve with a cup of coffee.
• Chocolate Caramel Sandwich Cookies is a delicious addition to any holiday table and simple to make.

It is the perfect time to bake a batch or two of the best M&M Cookies to share with your friends and family this week. If you love chewy chocolate chip cookies, these double chocolate chip m&m cookies are our favorite.

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Chocolate M&M Cookies

Chocolate M&M Cookies are a classic treat to fill the cookie jar and always a hit for the holidays. Double chocolate chip cookies loaded with M&M Candies for a fun and festive dessert that everyone finds irresistible.

Course Cookies

Cuisine American

Keyword double chocolate chip cookies, m&m cookies, soft chocolate cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 48 cookies

Calories 176kcal

Author Milisa

Ingredients

• 1 cup salted butter softened
• 3 large eggs
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 ½ cups all purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 11.5 ounce package milk chocolate chips
• 2 cups M&M Candies

Instructions

• Preheat oven to 350°.
• Cream butter with an electric mixer using the paddle attachment.
•  Next, add brown sugar and granulated sugar, mix well.
• Add eggs and vanilla to a mixer bowl.
• Beat about 2 minutes.
• Turn the mixer off and add flour, cocoa powder, baking soda and salt.
• Mix just until combined. 
• Stir in chocolate chips.
• Line baking sheets with parchment paper or silicone baking mats.
• Use a medium cookie scoop and place cookie dough balls about 2 inches apart on the prepared baking sheets. 
• Bake for 10 minutes until are just set around the edges, middles will be slightly underdone. This is the best way to end up with soft centers.
• Cool 1 minute on the baking sheet. Press m&m’s candies into the top of each cookie.
• Remove to a wire rack to cool completely.

Notes

Dark Chocolate Cookies: Use dark cocoa powder and semi-sweet chocolate chips.

M&M's Candies: Use any variety of the m&m candies, Peanut Butter m&ms are a great option for chocolate and peanut butter lovers.

Store cookies in an airtight container up to 5 days at room temperature. 

Cookie dough can be frozen. Scoop onto lined baking sheets and freeze for 1 hour. Place cookie dough into freezer bags and freeze up to 3 months. 

Bake according to directions, adding 2 – 3 minutes to the baking time, adding m&m candies after baking.

Nutrition

Serving: 1g | Calories: 176kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 99mg | Fiber: 1g | Sugar: 17g

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