These Homemade Oatmeal Cream Pies are a delicious & nostalgic treat I’ve been making for many years. They are my husband’s second favorite dessert (second only to homemade eclairs), and everyone who tries them falls in love.

This homemade version is even better than the well-known, store-bought variety. Two soft, flavorful oatmeal cookies are generously filled with an irresistible homemade buttercream filling.

This oatmeal cream pie recipe makes enough to feed a crowd. And they can be made ahead and frozen until you’re ready to serve them, which is ideal for entertaining.

Oatmeal Cream Pies Ingredient Notes

As always, I suggest making this recipe as written for the best results. But here are a few notes.

• Salted Butter. unsalted butter or vegan butter are good substitutes.
• Light Brown Sugar. for a bolder molasses taste, use dark brown sugar.
• Granulated Sugar. use white sugar or organic cane sugar.
• Molasses. use unsulphured or light molasses– not blackstrap molasses.
• All-purpose flour. make them gluten-free by using a 1:1 all purpose gluten-free flour blend.
• Old Fashioned Oatmeal: For the perfect, chewy texture use old-fashioned (or rolled) oats. You can use quick oats, just note it will change the texture of the cookies.
• Cinnamon Chips. These are next-level delicious and make these oatmeal cream pies extraordinary. If you can’t find them, you can omit, but I don’t recommend it.

How to Make Oatmeal Cream Pies

Let’s walk through making this oatmeal cream pies recipe step by step, and don’t forget to watch the video.

Make the Oatmeal Cookies

Begin by combining the dry ingredients in a medium bowl, then set them aside to use later.

Next, cream the butter & sugars together in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer.

Then, add the molasses, vanilla, and eggs and beat until light and fluffy.

Next, beat the dry ingredients into the wet ingredients.

Then, stir in the oats and cinnamon chips on low speed until evenly distributed throughout the dough.

At this point you can chill the dough to bake later or the next day, but it’s not necessary.

NOTE: The dough is sticky. Don’t let that worry you, the dough is a bit sticky but it’s ok! it yields a very soft delicious cookie perfect to use in oatmeal cream pies.

Use a cookie scoop to measure out 1 Tablespoon portions of dough, roll them into balls and place them evenly spaced on the prepared baking sheets. Since we are making sandwiches, it’s important that the cookies are the same size and shape.

The cookies flatten and spread while baking, so make sure to spread out the dough balls.

Then, bake the oatmeal cookies in the preheated oven until the center is just barely set (about 10-12 minutes).

Remove the cookies from the oven and let them cool on the pan for 5-10 minutes before transferring them to a wire rack to cool completely.

 Make the Filling

While the cookies are cooling, make the filling.

Begin by beating the butter and powdered sugar together in the bowl of a standing mixer fitted with the whisk attachment, or in a large bowl with a handheld mixer.

Then, add the vanilla and cream and beat until smooth.

Assemble the Oatmeal Cream Pies

Once the cookies are cooled and the filling is made, it’s time to assemble the oatmeal cream pies.

Begin by pairing similar size and shaped cookies together to make into sandwiches.

Then, spread about 1 Tablespoon of the filling between two cookies, putting the bottom sides together. Repeat until all the cookies are filled and the pies are assembled.

Once assembled, chill the cookies in the refrigerator, or let them set at room temperature.

How to Store Oatmeal Cream Pies

Store the oatmeal cream pies in an airtight container in the refrigerator. I suggest serving them only slightly chilled or at room temperature, so remove them from the refrigerator about 30 to 60 minutes before serving. 

Freeze

Store the cream pies in an airtight container in the freezer. Separate the layers with wax or parchment paper to avoid sticking. 

Let the oatmeal cream pies thaw at room temperature for 1-2 hours before serving. Do not microwave or warm them in the oven. 

Oatmeal Cream Pies Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Homemade Oatmeal Cream Pies

These Homemade Oatmeal Cream Pies are even more delicious than their store-bought counterparts. A homemade filling is sandwiched between two soft oatmeal cookies – all made completely from scratch!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Cooling/Chilling 1 hour hour

Total Time 1 hour hour 38 minutes minutes

Servings 18 Pies

Calories 320.4kcal

Author Laura

Cost $8

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• baking sheet
• KitchenAid Mixer
• Parchment Paper

Ingredients

Cookies:

• 1  cup salted butter
• ¾ cup light brown sugar
• ½ cup granulated sugar
• 1  Tablespoon molasses
• 1  teaspoon pure vanilla extract
• 2 eggs
• 1 ¾ cups all-purpose flour
• ½ teaspoon salt
• 1  teaspoon baking soda
• 1 teaspoon cinnamon
• 1 ½ cups old-fashioned oats
• 1 cup cinnamon chips

Filling:

• ½ cup salted butter softened
• 2 cups powdered sugar
• 2 Tablespoons whipping cream
• 1 teaspoon vanilla extract

US Customary – Metric

Instructions

Make the Oatmeal Cookies

• Preheat oven to 350 degrees F. Line three baking sheets with parchment paper or silicone baking mats.
• In a small bowl, combine flour, salt, baking soda, and cinnamon, set aside
• In the bowl of a standing mixer, or in a large bowl with a handheld mixer, cream together butter, granulated sugar and brown sugar.
• Then, add the molasses, vanilla, and eggs and beat for 1 minute, or until light.
• Add dry ingredient mixture and beat until combined.
• Then, stir in the oats and cinnamon chips on low speed until evenly distributed throughout the dough.
• Use a cookie scoop to measure out 1 Tablespoon portions of dough, roll them into balls and place them evenly spaced on the prepared baking sheets. The cookies flatten and spread while baking, so make sure to spread out the dough balls.
• Bake at 350°F for 10-12 minutes, or until the center is just set.
• Remove the cookies from the oven and let them cool on the pan for 5-10 minutes.
• After 10 minutes, transfer the cookies to a wire rack to cool completely.

While cookies are baking, make the filling:

• In the bowl of a standing mixer, or in a large bowl with a handheld mixer, beat the butter and powdered sugar together for 1 minute, or until light. You may want to start with 1 cup of powdered sugar, beat it in, then add the second to avoid a mess.
• Then, add the vanilla and whipping cream and beat for 1 minute.

Assemble the Oatmeal Cream Pies

• Once the cookies are cooled, pair up similar size and shaped cookies to form into sandwiches.
• Then, spread about 1 Tablespoon of the filling between two cookies, putting the bottom sides together. Repeat until all the cookies are filled and the pies are assembled.
• Then, chill the cookies in the refrigerator, or let them set at room temperature.

Video

Notes

Ingredient Substitution Notes

• Salted Butter. unsalted butter or vegan butter are good substitutes.
• Light Brown Sugar. for a bolder molasses taste, use dark brown sugar.
• Granulated Sugar. use white sugar or organic cane sugar.
• Molasses. use unsulphured or light molasses– not blackstrap molasses.
• All-purpose flour. make them gluten-free by using a 1:1 all purpose gluten-free flour blend.
• Old Fashioned Oatmeal: For the perfect, chewy texture use old-fashioned (or rolled) oats. You can use quick oats, just note it will change the texture of the cookies.
• Cinnamon Chips. These are next-level delicious and make these oatmeal cream pies extraordinary. If you can’t find them, you can omit, but I don’t recommend it.

Notes on baking

• The cookies flatten while baking. That is normal and desired for a cookie sandwich. 
• Bake only until they just look set. Please do not over bake or they will lose their chewy soft texture.
• If you want perfectly round cookies I recommend only baking 6 per sheet.

Store

Store the oatmeal cream pies in an airtight container in the refrigerator. I suggest serving them only slightly chilled or at room temperature, so remove them from the refrigerator about 30 to 60 minutes before serving. 

Freeze

Store the cream pies in an airtight container in the freezer. Separate the layers with wax or parchment paper to avoid sticking. 

Let the oatmeal cream pies thaw at room temperature for 1-2 hours before serving. Do not microwave or warm them in the oven. 

Nutrition

Serving: 1oatmeal cream pie | Calories: 320.4kcal | Carbohydrates: 44g | Protein: 2.7g | Fat: 17g | Saturated Fat: 10.4g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 4.5g | Cholesterol: 64.2mg | Sodium: 200mg | Potassium: 76.4mg | Fiber: 1.1g | Sugar: 28.6g | Vitamin A: 530IU | Calcium: 21mg | Iron: 1mg

Try these recipes

Best Oatmeal Cookies

The Best Chocolate Chip Cookie Recipe Ever

Best Cut Out Sugar Cookie Recipe

The Best No Bake Cookies

Soft Peanut Butter Cookies

Chocolate Chip Cookie Ice Cream Sandwiches

My 6th baby is a cookie fiend. He calls them “go gos” and it’s the cutest thing in the world. So, with my sole motivation being wanting him to wake up ecstatic that he gets to eat “go gos” for breakfast, I created these healthy breakfast cookies.

In this breakfast cookie recipe, bananas, peanut butter, oats and your favorite mix-ins create a hearty cookie that will keep you full until lunch.

They’re naturally sweetened with applesauce and honey so you can feel great about starting your day with cookies for breakfast!

Breakfast Cookies: Ingredients & Substitutions

• Overripe bananas. The bananas need to be ripe and sweet. If using bananas that have been previously frozen, thaw them in the microwave or at room temperature before using in this recipe. 
• Creamy Peanut Butter. Any nut or seed butter works well in these cookies.
• Applesauce. You can substitute sweet potato puree or pumpkin for the applesauce, you may just need to adjust the amount of honey in the recipe.
• Honey. maple syrup is a great substitute for honey.
• Egg. you can use a flax egg or egg replacer to make these vegan/egg-free. 
• Quick-cooking oats. Rolled/old fashioned oats can be used, however the texture will be chewier. You can also pulse old fashioned oats in the blender to turn them into quick cooking oats.
• Dried cranberries. Any dried fruit tastes great in these breakfast cookies: dried cherries, raisins, etc.
• Mini chocolate chips. I prefer mini chips because they distribute more evenly throughout the cookies. Regular-sized chips work well too.

How to Make Breakfast Cookies

Let’s walk through how to make breakfast cookies step-by-step, and don’t forget to watch the video.

Begin by mashing the bananas in a large mixing bowl. I like to do this first to ensure there are no large lumps of banana in the batter.

Then, stir in the peanut butter, applesauce honey, egg and vanilla.

Next, add the oats, cinnamon and sea salt and stir until combined.

Fold in the dried cranberries and chocolate chips.

If cranberries and chocolate aren’t your think, were are some additional mix-in suggestions:

• Cinnamon Chips
• White chocolate chips
• Shredded, unsweetened coconut
• Peanut butter chips
• Chopped nuts like pecans, slivered almonds or walnuts
• Dried cherries, blueberries, or raisins

Next, use a 1 tablespoon measuring spoon or a 1 ½ tablespoon cookie scoop to measure portions of the dough and place them on the prepared baking sheet spaced about 2” apart.

Gently flatten the tops of each cookie (they do not change shape or flatten when they bake).

Then, bake the breakfast cookies in the preheated oven for 12-14 minutes, or until the tops are just set and the bottoms are very lightly browned. Do not over bake!

Remove the breakfast cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.

Serve

Serve slightly warm or at room temperature. I love serving them alongside our favorite smoothie recipes – especially this green smoothie.

They also make a great snack, and you’ll score major “cool mom’ points for letting your kids have cookies for a healthy snack!

Store/freeze

Once cooled, store these healthy breakfast cookies in an airtight container at room temperature for 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months. 

Reheat gently in the microwave or oven set to warm to restore their fresh-from-the-oven taste and texture.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Healthy Breakfast Cookies Recipe

This healthy breakfast cookies recipe is loaded with nutritious ingredients! They are easy to make in 20 minutes and one bowl, and are hearty enough to keep you full until lunch!

Course Breakfast, Snack

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 20 minutes minutes

Servings 16 Cookies

Calories 109kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• potato masher
• glass batter bowl
• baking sheet
• silicone baking mat

Ingredients

• 2 bananas overripe (about 1 cup mashed banana)
• ¼ cup creamy peanut butter
• ¼ cup applesauce
• 2 TBS honey or pure maple syrup
• 1 egg
• 1 tsp pure vanilla extract
• 2 cups quick cooking oats
• 1 tsp ground cinnamon
• ¼ tsp sea salt
• ¼ cup dried cranberries
• ¼ cup mini chocolate chips

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, set aside
• In a large mixing bowl, mash the bananas.
• Add peanut butter, applesauce honey, egg and vanilla and stir to combine.
• Add oats, cinnamon and sea salt and stir until combined.
• If desired, add mix-ins and stir until evenly distributed.
• Use a 1 tablespoon measuring spoon or a 1 ½ TBS cookie scoop to measure portions of the dough and place them on the prepared baking sheet spaced about 2” apart. Gently flatten the tops of each cookie (they do not change shape or flatten when they bake).
• Bake in the preheated oven for 12-14 minutes, or until the tops are just set and the bottoms are very lightly browned.
• Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
• Serve slightly warm or at room temperature.

Video

Notes

The “dough” is a little bit tacky and wet.
It holds its shape in the oven so make sure to shape the cookies by flattening them before baking.

Ingredient Substitutions

• Overripe bananas. The bananas need to be ripe and sweet. If using bananas that have been previously frozen, thaw them in the microwave or at room temperature before using in this recipe. 
• Creamy Peanut Butter. Any nut or seed butter works well in these cookies. You can choose a natural variety as well. Crunchy peanut butter tastes great if you like little bits of peanuts in your cookies.
• Applesauce. You can substitute sweet potato puree or pumpkin for the applesauce, you may just need to adjust the amount of honey in the recipe.
• Honey. maple syrup is a great substitute for honey.
• Egg. you can use a flax egg or egg replacer to make these vegan/egg-free. 
• Quick-cooking oats. Rolled/old fashioned oats can be used, however the texture will be chewier. You can also pulse old fashioned oats in the blender to turn them into quick cooking oats.
• Dried cranberries. Any dried fruit tastes great in these breakfast cookies: dried cherries, raisins, etc.
• Mini chocolate chips. I prefer mini chips because they distribute more evenly throughout the cookies. Regular-sized chips work well too.

Mix-in suggestions

If you don’t prefer chocolate chip or cranberries, here are some alternate suggestions. 

• Cinnamon Chips
• White chocolate chips
• Shredded, unsweetened coconut
• Peanut butter chips
• Chopped nuts like pecans, slivered almonds or walnuts
• Dried cherries, blueberries, or raisins

Store/freeze

Store breakfast cookies in an airtight container  in the refrigerator for 5-7 days or in the freezer for up to two months.

Reheat gently in the microwave or in the oven set to warm. 

Nutrition

Serving: 1cookie | Calories: 109kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 60mg | Potassium: 121mg | Fiber: 2g | Sugar: 8g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

More Delicious REcipes

Banana Oatmeal Cookies

Breakfast Egg Muffins Recipe (Egg Cups)

Best Smoothie Recipes

Healthy Banana Spinach Muffins

Homemade Pancake Mix

Omelette Recipe

These coffee cookies are one of my favorite cookie recipes of all time.

They have soft and gooey centers, chewy edges, and a bold coffee flavor.

Plus, they’re easy to make and only require 30 minutes of chilling! These espresso cookies are truly the perfect cookie for the coffee lover in your life!

Coffee Cookies: Ingredients & Substitutions

• Salted Butter. Unsalted butter works well too.
• Granulated Sugar.  White, granulated sugar and organic cane sugar are my top choices. 
• Light Brown sugar. dark brown sugar can be used instead of light. 
• All-purpose Flour. I recommend using an unbleached, all-purpose flour. You can use a gluten-free all-purpose baking flour to make them gluten-free.
• Chocolate Chips. You can use chocolate chunks, chopped chocolate, or chocolate chips. Choose your favorite variety too (dark, semisweet, milk, even white).
• Espresso powder. instant coffee works in place of espresso powder, although I highly recommend always having espresso powder in your pantry to enhance the flavor of chocolate desserts (like chocolate cake, chocolate cupcakes, etc.)

How to Make Coffee Cookies

Let’s walk through how to make this espresso cookie recipe step-by-step, and don’t forget to watch the video.

Begin by combining the flour, cocoa powder, espresso powder, baking soda, sea salt, baking powder in a medium bowl. Then set the dry ingredients aside.

Next, cream together butter, brown sugar and granulated sugar until combined either in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand mixer,

Then, beat in the egg and vanilla until fluffy.

Then, stir in the dry ingredients until combined.

Once the batter is homogenous (uniform throughout), beat in the chocolate chips on low speed until evenly distributed throughout the dough.

Then, transfer dough to an airtight container and chill for at least 30 minutes.

After the dough has chilled, preheat the oven and line two large baking sheets with a silicone baking mat or parchment paper.

Then, use a 1 – 1 ½ TBS cookie scoop to measure out dough and then roll it into balls. Place on prepared cookie sheets evenly spaced, with at least 1 ½” between the cookies.

Bake in preheated oven for approximately 8-9 minutes. Take them out when they are just *BARELY* set, and starting to crackle around the edges.

Let them the coffee cookies on the baking pan for 5 minutes before removing to cooling rack to cool completely.

Store

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

How to Freeze Coffee Cookies

You can freeze these coffee cookies in two ways. 

1. Freeze the dough. Roll the cookie dough into balls and place them on a large baking sheet. Transfer to the freezer to flash-freeze. Once frozen, transfer to an airtight container to freeze for up to two months. To bake, remove dough from freezer and let it come to room temperature, then bake according to the recipe instructions. 
2. Freeze baked cookies. Transfer baked and cooled cookies to an airtight container and freeze for up to 1 month. 

Recipe FAQ

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Coffee Cookies Recipe

These chocolate coffee cookies have soft centers, chewy edges and are infused with espresso for a rich coffee flavor. The perfect cookie for coffee lovers!

Course cookies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

chilling 30 minutes minutes

Total Time 50 minutes minutes

Servings 18 cookies

Calories 179kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• spatula
• KitchenAid Mixer
• glass batter bowl
• baking sheet
• silicone baking mat
• Parchment Paper

Ingredients

• ½ cup salted butter softened
• ½ cup granulated sugar
• ½ cup light brown sugar packed
• 1 tsp pure vanilla extract
• 1 egg
• 1 ¼ cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 TBS espresso powder
• ½ tsp baking soda
• ½ tsp salt
• ¼ tsp baking powder
• 1 cup chocolate chips

US Customary – Metric

Instructions

• In a medium bowl combine flour, cocoa powder, espresso powder, baking soda, sea salt, baking powder. Set aside.
• In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together butter, brown sugar and granulated sugar until combined.
• Beat in egg and vanilla until fluffy.
• Mix in the dry ingredients until combined.
• Add chocolate chips and beat on low speed to combine.
• Transfer the dough to an airtight container and chill for at least 30 minutes.
• Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper and set aside.
• Use a 1 ½ to 2 Tablespoon cookie scoop to measure out dough and then roll it into balls. Place on prepared cookie sheets evenly spaced, with at least 1 ½” between the cookies.
• Bake in preheated oven for approximately 8-9 minutes. Take them out when they are just barely set, and starting to crackle around the edges.
• Let them sit on the baking pan for 5 minutes before removing to cooling rack to cool completely.

Video

Notes

Ingredient Substitutions

• Salted Butter. Unsalted butter works well too.
• Granulated Sugar.  White, granulated sugar and organic cane sugar are my top choices. 
• Light Brown sugar. dark brown sugar can be used instead of light. 
• All-purpose Flour. I recommend using an unbleached, all-purpose flour. You can use a gluten-free all-purpose baking flour to make them gluten-free.
• Chocolate Chips. You can use chocolate chunks, chopped chocolate, or chocolate chips. Choose your favorite variety too (dark, semisweet, milk, even white).
• Espresso powder. instant coffee works in place of espresso powder, although I highly recommend always having espresso powder in your pantry to enhance the flavor of chocolate desserts (like chocolate cake, chocolate cupcakes, etc.).

Store

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

To Freeze

You can freeze these coffee cookies in two ways. 

1. Freeze the dough. Roll the cookie dough into balls and place them on a large baking sheet. Transfer to the freezer to flash-freeze. Once frozen, transfer to an airtight container to freeze for up to two months. To bake, remove dough from freezer and let it come to room temperature, then bake according to the recipe instructions. 
2. Freeze baked cookies. Transfer baked and cooled cookies to an airtight container and freeze for up to 1 month. 

Nutrition

Serving: 1cookie | Calories: 179kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 148mg | Potassium: 47mg | Fiber: 1g | Sugar: 18g | Vitamin A: 193IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg

Try These Recipes

Homemade Coffee Ice Cream Recipe

Best Fudgy Homemade Brownies

Double Chocolate Cookies

Best Oatmeal Cookies

Caramel Brownies

The Best Chocolate Chip Cookie Recipe Ever

I have been making this fruit pizza recipe for almost 2 decades now. It’s my go-to dessert to feed a crowd because everyone absolutely adores it!

In this recipe, a buttery, from-scratch sugar cookie crust is topped with the best cream cheese frosting then piled high with your favorite fruits!

You can make this recipe all year long and simply utilize your favorite in-season fruits!

Fruit Pizza: Ingredients & Substitutions

• All-purpose flour. use a gluten-free all-purpose baking flour to make this recipe gluten-free.
• Salted butter. unsalted butter works well too.
• Granulated sugar. white sugar or organic cane sugar are both good choices.
• Cream cheese. be sure to use block cream cheese for the best results.
• Powdered sugar. make your own homemade powdered sugar, if desired.

Fall/winter fruit suggestions

Apples, bananas, pomegranate seeds, cranberries, citrus fruits like oranges and grapefruits, pears, pineapples and persimmons.

Spring/Summer fruit suggestions

Blueberries, raspberries, kiwi, strawberries, blackberries, peaches, nectarines, pineapple, cantaloupe, honeydew, mango and papaya.

How to Make Fruit Pizza

Let’s walk through this fruit pizza recipe step-by-step, and dont’ forget to watch the video.

Make the crust

The first step in this recipe is making the crust, since it has to cool completely before assembling the fruit pizza.

Begin by creaming together the butter and granulated sugar in the bowl of a standing mixer fitted with the paddle attachment (or in a large bowl with a hand held mixer) until light and fluffy – about 1 to 2 minutes.

Then, add the egg & vanilla and beat until combined.

In a small bowl combine the flour, baking powder, baking soda & salt.

Then, add dry ingredients to the wet ingredients in the standing mixer and beat until combined.

Next, transfer the dough from the mixer to a lightly floured surface and shape it into a circle. Then, cover it with saran wrap and chill it in the refrigerator for 1-2 hours or overnight..

After the dough is chilled, preheat the oven to 350 degrees F and line a large baking sheet or round pizza pan (preferred) with parchment paper.

Then, on a lightly floured surface, roll out the dough into a 12” inch circle, then transfer it to the prepared baking sheet.

Bake & Cool Completely

Bake the sugar cookie crust in the preheated oven for 10 minutes, or until the edges are lightly browned and the cookie looks a little puffy. Please do not over bake.

Let the crust cool on the baking pan until it has reached room temperature. To speed up this process you can put it in the freezer or refrigerator.

Make the cream cheese frosting

While the cookie is baking, make the frosting.

Add room-temperature cream cheese and butter to the bowl of a standing mixer (or in a large bowl with a handheld mixer) and beat until combined (about 1-2 minutes).

Then, add the vanilla, salt and powdered sugar and beat until smooth. Set aside but do not chill.

Assemble the Fruit Pizza

Transfer the cooled sugar cookie crust to a round, flat serving plate or platter.

Then, evenly spread the cream cheese frosting on top of the sugar cookie crust.

Next, arrange the chopped fruit of your choosing on top of the frosting in any pattern you’d like!

Chill for at least 2 hours before serving.

Serve

Cut the fruit pizza into pieces, either pie-shaped pieces or smaller squares, and serve it chilled. Don’t let it sit out for too long and get warm, because as the fruit warms it releases liquid.

Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this recipe because freezing changes the texture of the fruit.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Fruit Pizza Recipe

This fruit pizza recipe is a delicious dessert to feed a crowd! A from-scratch sugar cookie crust is topped with a delicious homemade cream cheese frosting and your favorite in-season fruit. Everyone raves about this recipe!

Course cookies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Chilling/Cooling 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 16 servings

Calories 293kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• KitchenAid Mixer
• hand mixer
• Parchment Paper
• 14″ Pizza Pan

Ingredients

Crust

• ½ cup salted butter softened
• ⅔ cup granulated sugar
• 1 egg
• 1 tsp vanilla
• 1 ½ cup all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon sea salt

Cream Cheese Frosting

• 8 oz cream cheese room temperature
• ¼ cup salted butter softened
• 3 cups powdered sugar
• ½ tsp vanilla
• ⅛ tsp sea salt

Fruit

• 4 cups fruit 1 cup each of your favorite fruits*

US Customary – Metric

Instructions

Make the crust

• Cream together the butter and granulated sugar in the bowl of a standing mixer fitted with the paddle attachment (or in a large bowl with a hand held mixer) until light and fluffy – about 1 to 2 minutes.
• Add egg & vanilla and beat until combined.
• In a small bowl combine flour, baking powder, baking soda & salt.
• Add dry ingredients to the wet ingredients in the standing mixer and beat until combined.
• Transfer the dough from the mixer to a lightly floured surface and shape it into a circle. Then, cover it with saran wrap and chill it in the refrigerator for 1-2 hours or overnight.
• After the dough is chilled, preheat the oven to 350 degrees F and line a large baking sheet or round pizza pan (preferred) with parchment paper.
• On a lightly floured surface, roll out the dough into a 12” inch circle, then transfer it to the prepared baking sheet.
• Bake in the preheated oven for 10 minutes, or until the edges are lightly browned and the cookie looks a little puffy. Please do not overbake.
• Let the cookie cool on the baking pan until it has reached room temperature. To speed up this process you can put it in the freezer or refrigerator.

Make the cream cheese frosting

• While the cookie is baking, make the frosting.
• Add room-temperature cream cheese and butter to the bowl of a standing mixer (or in a large bowl with a handheld mixer) and beat until combined (about 1-2 minutes).
• Add vanilla, salt and powdered sugar and beat until smooth. Set aside but do not chill.

Assemble the Fruit Pizza

• Transfer the cooled sugar cookie crust to a round, flat serving plate or platter.
• Evenly spread the cream cheese frosting on top of the sugar cookie crust.
• Arrange the chopped fruit of your choosing on top of the frosting in any pattern you’d like.
• Chill for at least 2 hours before serving.

Video

Notes

*Fall/winter fruit suggestions

Apples, bananas, pomegranate seeds, cranberries, citrus fruits like oranges and grapefruits, pears, pineapples and persimmons.

*Spring/Summer fruit suggestions

Blueberries, raspberries, kiwi, strawberries, blackberries, peaches, nectarines, pineapple, grapes, cantaloupe, honeydew, mango and papaya.

Ingredient Substitutions

• All-purpose flour. use a gluten-free all-purpose baking flour to make this recipe gluten-free.
• Salted butter. unsalted butter works well too.
• Granulated sugar. white sugar or organic cane sugar are both good choices.
• Cream cheese. be sure to use block cream cheese for the best results.
• Powdered sugar. make your own homemade powdered sugar, if desired.

Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this recipe because freezing changes the texture of the fruit.

Nutrition

Serving: 1slice | Calories: 293kcal | Carbohydrates: 41g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 226mg | Potassium: 51mg | Fiber: 0.3g | Sugar: 31g | Vitamin A: 471IU | Calcium: 25mg | Iron: 1mg

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

Sometimes the craving for peanut butter cookies strikes, but I don’t want to have to wait for the dough to chill or roll and bake multiple batches of cookies – so I make these peanut butter cookie bars instead!

These peanut butter cookie bars are soft, buttery and absolutely loaded with peanut butter. Ready from start to finish in 30 minutes – they are everything you love about your favorite cookie with a fraction of the work!

Make them your own by adding your favorite mix-ins like chocolate chips or peanut butter chips!

Peanut Butter Cookie Bars: Ingredients & Substitutions

• Salted Butter. Unsalted butter or ghee are good substitutes.
• Creamy Peanut Butter. Choose your favorite creamy peanut butter. Just be aware of the salt content. If using unsalted peanut butter, increase the salt by 1/4 teaspoon.
• Whole Milk. 2% milk, heavy cream or half and half are good substitutes.
• Light Brown Sugar. If you like a little bolder, molasses taste then you can use dark brown sugar.
• Granulated Sugar. White sugar or organic cane sugar are both great options.
• Sea salt. I only ever bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half.
• Peanut butter chips. You can omit these, or choose a different mix-in such as chocolate chips, cinnamon chips, etc.

How to Make Peanut Butter Cookie Bars

Let’s walk through this peanut butter cookie bars recipe step-by-step, and don’t forget to watch the video.

Begin by mixing together flour, baking soda, salt, baking powder cinnamon in a medium bowl, then set it aside.

Then, in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, cream together butter and peanut butter until smooth.

Next, add the sugars and beat until combined.

Then, add the egg, vanilla and milk and beat for 30-60 seconds on medium-high speed until the mixture is light in color and sugar is dissolved.

Once the mixture is smooth, add the dry ingredients and mix on low speed until combined.

If you want to add some mix-ins, now is the time to do it! Add 1 cup of mix-ins into the dough and stir to combine. Here are some suggestions:

• chocolate chips
• peanut butter chips
• cinnamon chips
• chopped peanuts
• mini peanut butter cups
• Reese’s pieces 

Press the dough evenly into the prepared baking dish, then bake in preheated oven for approximately 22-25 minutes until the top is lightly browned.

Let the bars cool in a wire rack (note, they will likely “deflate” a little bit as they cool, that is normal).

Cool, Cut & Serve

Finally, let the peanut butter cookie bars cool for at least 60 minutes. The longer they cool, the better they hold up to cutting.

If you’re just going to serve them warm with vanilla ice cream, then I wouldn’t worry too much about their appearance, because the taste and warm gooey texture is most important in that situation! 

Store/freeze

Store these peanut butter cookie bars in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months. 

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Peanut Butter Cookie Bars

These peanut butter cookie bars are easy to make in under 30 minutes. They are gooey, chewy and loaded with peanut butter!

Course cookies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 22 minutes minutes

Cooling 1 hour hour

Total Time 1 hour hour 27 minutes minutes

Servings 16 Bars

Calories 231kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• KitchenAid Mixer
• hand mixer
• 9×9″ baking pan

Ingredients

• ½ cup salted butter softened
• 1 cup creamy peanut butter
• ½ cup granulated sugar
• ½ cup light brown sugar packed
• 1 TBS whole milk
• 1 tsp pure vanilla extract
• 1 egg
• 1 cup all-purpose flour
• ½ tsp baking soda
• ¼ tsp fine sea salt
• ¼ tsp baking powder
• ¼ tsp cinnamon optional, but recommended!
• 1 cup peanut butter chips optional or chocolate chips, etc.

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Line a 9×9” baking pan with parchment paper and set aside.
• In a medium bowl, mix together flour, baking soda, salt, baking powder cinnamon. Set aside.
• Then, in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, cream together butter and peanut butter until smooth.
• Add the granulated sugar and brown sugar and beat until combined.
• Add egg, vanilla and milk and beat for 30-60 seconds on medium-high speed until the mixture is light in color and sugar is dissolved.
• Add the dry ingredients and mix on low speed until combined.
• If desired, add peanut butter chips or desired mix-ins and stir until combined.
• Press the dough evenly into the prepared baking dish, then bake in preheated oven for approximately 22-25 minutes until the top is lightly browned.
• Let the bars cool in a wire rack (note, they will likely “deflate” a little bit as they cool, that is normal).
• Once cooled, cut into 9 or 16 squares and serve.

Video

Notes

Ingredient Substitutions

• Salted Butter. Unsalted butter or ghee are good substitutes.
• Creamy Peanut Butter. Choose your favorite creamy peanut butter. Just be aware of the salt content. If using unsalted peanut butter, increase the salt by 1/4 teaspoon.
• Whole Milk. 2% milk, heavy cream or half and half are good substitutes.
• Light Brown Sugar. If you like a little bolder, molasses taste then you can use dark brown sugar.
• Granulated Sugar. White sugar or organic cane sugar are both great options.
• Sea salt. I only ever bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half.
• Peanut butter chips. You can omit these, or choose a different mix-in such as chocolate chips, cinnamon chips, etc.

Store/freeze

Store these peanut butter cookie bars in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months. 

Nutrition

Serving: 1bar | Calories: 231kcal | Carbohydrates: 23g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 192mg | Potassium: 122mg | Fiber: 1g | Sugar: 15g | Vitamin A: 194IU | Vitamin C: 0.001mg | Calcium: 22mg | Iron: 1mg

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

There’s something about lemon flavored desserts that makes me go weak in the knees, and these lemon cookies are no exception.

They are everything a cookie should be – chewy with crispy edges, buttery with hints of vanilla and a bold lemon flavor.

Topped with this delicious lemon glaze or slathered with lemon buttercream frosting, you will make these lemon cookies on repeat!

Lemon Cookies: Ingredients & Substitutions

• All-purpose flour.  For a gluten-free version substitute a 1:1 all-purpose gluten-free flour.
• Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. 
• Salted Butter. Unsalted butter can be used in place of salted butter. 
• Granulated sugar. I recommend using organic cane sugar or regular white sugar.
• Lemon Juice. Bottled or freshly squeezed are both great choices.
• Lemon Zest. this is optional, but it intensifies the lemon flavor quite a bite!

How to Make Lemon Cookies

This lemon cookies recipe is pretty straightforward. One important note is that the dough needs to chill in the refrigerator for at least 1 hour, so plan accordingly. Also, don’t forget to watch the video.

Begin by creaming the butter and sugar together until light (about 1 minute). You can do this either in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer.

Then, add the egg, vanilla, and lemon juice and beat until combined.

Next, add the lemon zest, flour, baking soda and salt and beat until combined.

Chill the dough

Once the dough is finished, transfer it to an airtight container and chill for at least 1 hour, or overnight.

Bake the lemon cookies

Once the dough is chilled, use a 1 ½ TBS cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on the two baking sheets (about 8 per sheet). Repeat until all the dough is used.

Bake in preheated oven for 10-12 minutes, or until the top is just set and the cookies crinkle a little.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.

After 5 minutes, transfer the lemon cookies to a wire rack to cool completely.

Make the lemon glaze

The glaze is optional but highly recommended. Or you can use this homemade lemon buttercream frosting.

To make the glaze, simply whisk together the ingredients in a medium bowl. For a more detailed post on how to make it, click here: lemon glaze recipe.

Then, dip the cooled cookies into the glaze and let them sit at room temperature until hardened (or to speed up this process toss them in the refrigerator).

Store

Once the glaze has hardened, store these lemon cookies in an airtight container at room temperature for 3-5 days. I prefer to store them in a single layer so the glaze doesn’t get cracked.

Don’t forget to try our other favorite lemon desserts like lemon poppy seed cake (or lemon poppy seed bread), lemon pie, lemon cupcakes, and lemon bars!

How to freeze

You can freeze these lemon cookies in two ways: 

• Freeze the dough before baking.  Simply portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer the dough balls to an airtight container until you’re ready to bake.
  • To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 2 hours before baking according to the recipe instructions.  This is my preferred method, because you can bake them fresh when you’re ready to enjoy them. 
• Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.
  • To thaw: let the cookies sit out at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish covered with foil (or a lid) until warmed through. 

Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Lemon Cookies

These lemon cookies are crispy on the outside with chewy centers. They have a bold lemon flavor with hints of vanilla. Serve them drizzled with lemon glaze or lemon buttercream frosting for a bright and irresistible cookie you'll make on repeat.

Course cookies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chilling 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 16 Cookies

Calories 192kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• spatula
• KitchenAid Mixer
• hand mixer
• baking sheet
• silicone baking mat
• Parchment Paper

Ingredients

• ½ cup salted butter softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 Tablespoon lemon juice
• 1 Tablespoon lemon zest
• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon fine sea salt

Lemon Glaze

• 1 Tablespoon lemon juice
• 1 Tablespoon whole milk
• ½ teaspoon vanilla extract
• 1 ½ cups powdered sugar

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, cream together butter and sugar until light (about 1 minute).
• Add egg, vanilla, and lemon juice and beat until combined.
• Add lemon zest, flour, baking soda and salt and beat until combined.
• Transfer dough to an airtight container and chill for at least 1 hour, or overnight.
• Use a 1 ½ TBS cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on the two baking sheets (about 8 per sheet). Repeat until all the dough is used.
• Bake in preheated oven for 10-12 minutes, or until the top is just set and the cookies crinkle a little.
• Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
• After 5 minutes, transfer the cookies to a wire rack to cool completely.

Make the glaze:

• Measure powdered sugar into a medium bowl.
• Add lemon juice, milk and vanilla extract and whisk until smooth.
• Dip the cooled cookies into the glaze and let them sit at room temperature until hardened (or to speed up this process toss them in the refrigerator).
• Enjoy!

Video

Notes

Note: you can also bake the cookies at 375 for 8-9 minutes until the top is set and the edges are just barely browned. This results in a little thicker cookie.

Ingredient Substitutions

• All-purpose flour.  For a gluten-free version substitute a 1:1 all-purpose gluten-free flour.
• Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. 
• Salted Butter. Unsalted butter can be used in place of salted butter. 
• Granulated sugar. I recommend using organic cane sugar or regular white sugar.
• Lemon Juice. Bottled or freshly squeezed are both great choices.
• Lemon Zest. this is optional, but it intensifies the lemon flavor quite a bite!

Store

Once the glaze has hardened, store in an airtight container at room temperature for 3-5 days. I prefer to store them in a single layer so the glaze doesn’t get cracked.

Freeze

• Freeze the dough before baking.  Simply portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer the dough balls to an airtight container until you’re ready to bake.
  • To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 2 hours before baking according to the recipe instructions.  This is my preferred method, because you can bake them fresh when you’re ready to enjoy them. 
• Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months. 
  • To thaw: let the cookies sit out at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish covered with foil (or a lid) until warmed through. 

Nutrition

Serving: 1cookie with glaze | Calories: 192kcal | Carbohydrates: 33g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 121mg | Potassium: 23mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 194IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

The photos in this post were taken by Ginny from In Bloom Bakery!

This spring I decided to take my favorite store-bought Easter candy and use them instead of chocolate chips in the best chocolate chip cookies – and the result was these epically delicious mini egg cookies (also try these mini egg brownies)!

Many people swear by the Cadbury mini eggs, and I’ll admit I was a die-hard fan too – until I tried the Lindt mini eggs. They are larger, and more delicious and they aren’t made with any food dies.

They are all around better, and if you have the opportunity this season, you definitely need to try a bag and do a taste test to decide for yourself which mini egg reigns supreme. But either way, both varieties taste incredible in this mini egg cookies recipe!

Mini Egg Cookies: Ingredients & Substitutions

• All-purpose flour.  For a gluten-free version substitute a 1:1 all-purpose gluten-free flour.
• Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. 
• Salted Butter. Unsalted butter can be used in place of salted butter. 
• Granulated sugar. I recommend using organic cane sugar or regular white sugar.
• Light brown sugar.  Dark brown sugar works great in place of light.
• Mini Eggs. Like I stated above, I prefer the Lindt mini eggs over Cadbury Mini Eggs – but both work well in this recipe!

How to Make Mini Egg Cookies

These mini egg cookies are easy to make and the dough doesn’t need to be chilled! We’ll walk through the process step-by-step, and don’t forget to watch the video.

Begin by combining the dry ingredients except for the sugars, then set them aside.

Then, in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the butter, white sugar and brown sugar on medium-high speed until light and fluffy – about 1 minute.

Next, add the egg and vanilla and beat until combined.

Then, add the dry ingredients and beat on medium speed to combine.

Next, add the mini eggs and stir until evenly distributed throughout the dough. I suggest coarsely chopping the eggs so there are bits of them in every bite!

Use a 1.5 to 2 tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet.

Then, bake the mini eggs cookies in preheated oven for 8-9 minutes, or until the top is just set and just barely beginning to turn light golden brown.

Do not overbake. The cookies won’t look fully done and that is exactly how they should look (just like this chocolate chip cookie recipe).

Then, remove the cookies from the oven and let them cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.

Store

Once cooled, store these mini egg cookies in an airtight container at room temperature for 3-5 days.

How to freeze

You can freeze these mini egg cookies two ways: 

• Freeze the dough before baking.  Simply portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer the dough balls to an airtight container until you’re ready to bake.
  • To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 2 hours before baking according to the recipe instructions.  This is my preferred method, because you can bake them fresh when you’re ready to enjoy them. 
• Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.
  • To thaw: let the cookies sit at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish covered with foil (or a lid) until warmed through. 

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Mini Egg Cookies

These mini egg cookies are crispy on the outside and chewy in the center. They are a delicious way to enjoy mini eggs in the springtime and are very easy to make – no chilling required!

Course cookies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 15 minutes minutes

Servings 16 Cookies

Calories 214kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• spatula
• baking sheet
• silicone baking mat
• KitchenAid Mixer
• hand mixer
• Parchment Paper

Ingredients

• ½ cup salted butter softened
• ½ cup granulated sugar
• ½ cup light brown sugar
• 1 tsp pure vanilla extract
• 1 egg
• 1 ½ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp baking powder
• ½ tsp fine sea salt
• 1 cup mini eggs coarsely chopped

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F. Line two large baking sheets with a silicone baking mat or parchment paper, set aside.
• In a medium bowl, combine flour, baking soda, baking powder, and sea salt. Set aside.
• In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the butter, white sugar and brown sugar on medium-high speed until light and fluffy – about 1 minute.
• Add egg and vanilla and beat until combined.
• Add the dry ingredients, beat on low speed until combined.
• Then, add the mini eggs and stir until evenly distributed throughout the dough.
• Use a 1 ½ TBS cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on the prepared baking sheets (about 8 per sheet). Repeat until all the dough is used.
• Bake in preheated oven for 8-9 minutes, or until the top is just set and just barely beginning to turn light golden brown.
• Remove from oven and let cool on the baking sheet for 5-10 minutes.
• Transfer cookies to a wire rack to cool

Video

Notes

Ingredient Substitutions

• All-purpose flour.  For a gluten-free version substitute a 1:1 all-purpose gluten-free flour.
• Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. 
• Salted Butter. Unsalted butter can be used in place of salted butter. 
• Granulated sugar. I recommend using organic cane sugar or regular white sugar.
• Light brown sugar.  Dark brown sugar works great in place of light.
• Mini Eggs. Like I stated above, I prefer the Lindt mini eggs over Cadbury Mini Eggs – but both work well in this recipe!

Store

Once cooled, store these mini egg cookies in an airtight container at room temperature for 3-5 days.

How to freeze

You can freeze these mini egg cookies two ways: 

1. Freeze the dough before baking.  Simply portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer the dough balls to an airtight container until you’re ready to bake.
   1. To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 2 hours before baking according to the recipe instructions.  This is my preferred method, because you can bake them fresh when you’re ready to enjoy them. 
2. Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months. 
   1. To thaw: let the white chocolate and cranberry cookies sit out at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish

Nutrition

Serving: 1cookie | Calories: 214kcal | Carbohydrates: 28g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 160mg | Potassium: 98mg | Fiber: 1g | Sugar: 17g | Vitamin A: 198IU | Calcium: 21mg | Iron: 1mg

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

My favorite bakery in my hometown made the best butter cookies.

It closed recently after over 50 years in business, and I couldn’t bear the thought of never enjoying my favorite treats again. So, I re-created their famous butter cookies and nailed it with this recipe.

These butter cookies literally melt in your mouth. They are flavored with vanilla and almond extracts for the authentic bakery taste.

Butter Cookies: Ingredients & Substitutions

• All-purpose flour.  For a gluten-free version substitute a 1:1 all-purpose gluten-free flour.
• Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. 
• Salted Butter. Unsalted butter can be used in place of salted butter. 
• Granulated sugar. I recommend using organic cane sugar or white sugar.
• Almond extract. This ingredient is necessary for the best flavor and authentic bakery taste, I don’t recommend substitutions. If you have an almond allergy simply omit the extract. You can use other flavors (lemon, orange, peppermint, etc.) to change the flavor of the cookies entirely.

How to make Butter Cookies

Let’s walk through how to make butter cookies step-by-step, and don’t forget to watch the video.

Begin by beating together the butter and sugar for one minute, either In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer.

Then, add the egg yolks, vanilla extract, almond extract and salt and beat for an additional minute.

Next, add the flour and beat until the mixture begins to clump together (60-90 seconds).

Roll & Slice Method

Gather the dough and roll it into a log that is 1 ½ to 2” in diameter (about 10 inches long).

Wrap in plastic wrap and chill in the refrigerator for at least 1 hour (or up to overnight).

After chilling, carefully slice the cookies into ½ inch thick circles and space them evenly on silicone/parchment lined baking sheets.

Cookie Press

Alternately, you can use a cookie press to make these butter cookies into fun shapes.

NOTE: Do not chill the dough (it gets too firm to use in a press when chilled) before using the press!

Put the dough into a cookie press and use it to make shapes. Evenly space them on a lined baking sheet.

Wrap the baking sheets with plastic wrap and chill the shapes for at least 30 minutes in the refrigerator.

Add sprinkles

The cookies from my favorite bakery were decorated with sprinkles, so I always use them when making these butter cookies.

Begin by putting the sprinkles in a small bowl.

Then, lightly brush the top of each cookie with half and half, and dip each cookie into the sprinkles.

Evenly space the cookies on the prepared cookie sheet.

Bake & Cool

Bake the butter cookies the preheated oven for 10-12 minutes until the cookies look set and the bottom edges just barely start to turn brown.

Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Store

Store butter cookies in an airtight container at room temperature for 5-7 days.

How to Freeze Butter cookies

Freeze baked butter cookies in an airtight container for up to 1 month. Thaw slowly at room temperature before eating.

You can also freeze the dough. I suggest following these instructions: 

1. Make shapes/slices out of the dough.
2. Then, lay them out in a single layer on a baking sheet and flash-freeze them until hardened.
3. Transfer to an airtight container in the freezer for up to 2 months.
4. Thaw in the refrigerator overnight then bake according to the recipe instructions.

Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Best Butter Cookies Recipe

These bakery-style butter cookies are melt-in-your mouth delicious. Richly flavored with vanilla and almond extracts, they are crispy on the outside and chewy on the inside. You can make them by rolling & slicing or using a cookie press.

Course cookies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Dough Chilling 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 40 cookies

Calories 95kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• KitchenAid Mixer
• hand mixer
• Parchment Paper
• silicone baking mat
• baking sheet

Ingredients

• 1 cup salted butter softened
• ½ cup granulated sugar
• ½ teaspoon fine sea salt
• 2 egg yolks room temperature
• 2 tsp vanilla extract
• ½ teaspoon almond extract
• 2 cups all-purpose flour

Topping

• 3 tablespoons half and half
• 1 cup sprinkles jimmies, raw sugar, etc.

Instructions

• In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat together butter and sugar for 1 minute.
• Add egg yolks, vanilla extract, almond extract and salt and beat for an additional minute.
• Add the flour and beat until the mixture begins to clump together (60-90 seconds).
• Gather the dough and roll it into a log that is 1 ½ to 2” in diameter (about 10 inches long).
• Wrap in plastic wrap and chill in the refrigerator for at least 1 hour (or up to overnight).
• After chilling, preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper or a silicone baking mats.
• Carefully slice the cookies into ½ inch thick circles.
• Put the sprinkles into a small bowl.
• Lightly brush the top of each cookie with half and half, then dip each cookie into the sprinkles.
• Evenly space the cookies on the prepared cookie sheet.
• Bake in the preheated oven for 10-12 minutes until the cookies look set and the bottom edges just barely start to turn brown.
• Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Video

Notes

To use a cookie press:

1. Do not chill the dough (it gets too firm to use in a press when chilled) before using the press.
2. Put the dough into a cookie press and use it to make shapes. Evenly space them on a lined baking sheet.
3. Wrap the baking sheets with plastic wrap and chill the shapes for at least 30 minutes in the refrigerator. Then bake according to the recipe.

Note: If you just want sprinkles on the outside, roll the log in granulated sugar or sprinkles before chilling.

Ingredient Substitutions

• All-purpose flour.  For a gluten-free version substitute a 1:1 all-purpose gluten-free flour.
• Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half. 
• Salted Butter. Unsalted butter can be used in place of salted butter. 
• Granulated sugar. I recommend using organic cane sugar or white sugar.
• Almond extract. This ingredient is necessary for the best flavor and authentic bakery taste, I don’t recommend substitutions. If you have an almond allergy simply omit the extract. You can use other flavors (lemon, orange, peppermint, etc.) to change the flavor of the cookies entirely.

Store

Store butter cookies in an airtight container at room temperature for 5-7 days.

How to Freeze Butter cookies

Freeze baked butter cookies in an airtight container for up to 1 month. Thaw slowly at room temperature before eating.

You can also freeze the dough. I suggest following these instructions: 

1. Make shapes/slices out of the dough.
2. Then, lay them out in a single layer on a baking sheet and flash-freeze them until hardened.
3. Transfer to an airtight container in the freezer for up to 2 months.
4. Thaw in the refrigerator overnight then bake according to the recipe instructions.

Nutrition

Serving: 1cookie | Calories: 95kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 67mg | Potassium: 11mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 159IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 0.3mg

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

When it comes to dessert I firmly believe there is no such thing as too much chocolate – hence these chocolate thumbprint cookies!

A rich, chocolate, shortbread-like cookie is baked and filled with a luscious chocolate ganache.

They’re easy to make with simple ingredients, and are the perfect Christmas cookie for chocolate lovers.

Chocolate Thumbprint Cookies: Ingredients & Substitutions

• All-purpose flour. I suspect using an all-purpose gluten-free baking flour would work well, but I have not tried it (report back if you do).
• Salted butter. Unsalted butter works well in this recipe.
• Powdered sugar. white granulated sugar also works in this recipe, however I prefer the texture with powdered sugar!
• Pure vanilla extract. You can substitute up to 1 tsp of the vanilla extract with another extract, if preferred (peppermint, almond, etc.)
• Semisweet chocolate. I usually use chocolate chips (easy) but you can use discs, chopped bars, etc.

How to make Chocolate Thumbprint Cookies

Let’s walk through this recipe step-by-step, and don’t forget to watch the video.

Make the chocolate thumbprint cookies

Begin by combining the dry ingredients in a small bowl, then set the mixture aside.

Next, beat the butter and powdered sugar together until fluffy (about 1 minute) either in the bowl of a standing mixer or in a large bowl with a handheld mixer.

Then, add vanilla and beat to combine. 

Next, add the dry ingredient mixture and beat on low speed, then increase to medium-high and beat until the mixture forms large crumbs and easily sticks together when pinched (about 1 minute).

Then, measure out 1 tablespoon portions of dough and roll each one into a ball, then roll it in granulated sugar.

Press the center down gently with a round, 1 teaspoon measuring spoon, if the dough cracks around the spoon, gently form it back together with your fingers. Evenly space the cookies on a prepare baking sheet.

Then, bake the chocolate thumbprint cookies for 8-9 minutes. If the wells puff up, gently press them back down with the teaspoon when you remove them from the oven.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Make the chocolate filling

While the cookies are cooling, make the chocolate ganache by heating ½ cup heavy cream in a small saucepan until it just begins to boil around the edges.

Then, remove it from the heat and whisk in the chocolate chips until smooth and glossy.

Once smooth and all the chocolate chips have melted, whisk in the vanilla and let it cool slightly until it’s thickened.

Assemble the chocolate thumbprint cookies

Then, use a 1 tsp measuring spoon to add the slightly cooled filling to the well in each thumbprint cookie.

Let the cookies sit at room temperature to harden completely, or chill them in the refrigerator.

Store

Store leftover chocolate thumbprint cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week.

Freeze

You can freeze these chocolate thumbprint cookies in one of two ways.

1. Freeze the dough. Roll the cookie dough into balls and place them on a large baking sheet. Transfer to the freezer to flash-freeze. Once frozen, transfer to an airtight container to freeze for up to two months. To bake, remove dough from freezer and let it come to room temperature, then roll in sugar, form the wells and bake according to the recipe instructions. 
2. Freeze baked cookies. Transfer baked and cooled cookies to an airtight container and freeze for up to 1 month. Thaw slowly at room temperature.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Chocolate Thumbprint Cookies

Chocolate thumbprint cookies – a melt-in-your-mouth chocolate cookie is filled with a rich chocolate ganache. A simple but impressive holiday cookie for chocolate lovers that’s easy to make, no chilling required!

Course cookies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

setting 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 30 Cookies

Calories 128kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• glass batter bowl
• KitchenAid Mixer
• hand mixer
• Parchment Paper
• baking sheet
• 3 quart saucepan

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup cocoa powder
• ¼ tsp sea salt
• 1 cup salted butter
• 1 cup powdered sugar
• 2 tsp vanilla extract
• ½ cup granulated sugar for coating

Chocolate filling

• 1 cup semisweet chocolate
• ½ cup heavy cream
• ½ tsp vanilla extract

US Customary – Metric

Instructions

Make the chocolate thumbprint cookie

• Preheat oven to 375 degrees F. Line 2 large baking sheets with parchment paper, set aside.
• In a small bowl, combine flour, cocoa powder and sea salt, set aside.
• In the bowl of a standing mixer, or in a large bowl with a handheld mixer, beat butter, and powdered sugar until fluffy (about 1 minute). Add vanilla and beat to combine.
• Add the dry ingredient mixture and beat on low speed, then increase to medium-high and beat until the mixture forms large crumbs and easily sticks together when pinched (about 1 minute).
• Measure out 1 TBS portions of dough and roll each one into a ball, then roll it in granulated sugar.
• Press the center down gently with a round, 1 teaspoon measuring spoon, if the dough cracks around the spoon, gently form it back together with your fingers.
• Evenly space the cookies on the prepared baking sheets.
• Bake in preheated oven for 8-9 minutes. If the wells puff up, gently press them back down with the teaspoon when you remove them from the oven.
• Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Make the chocolate filling

• Heat ½ cup heavy cream in a small saucepan until it just begins to boil around the edges.
• Remove from heat and whisk in chocolate chips until smooth and glossy.
• Whisk in vanilla, then let cool slightly until it’s thickened.

Assemble the cookies

• Use a 1 tsp measuring spoon to add the slightly cooled filling to the well in each thumbprint cookie.
• Let sit at room temperature to harden completely, or chill them in the refrigerator.
• Serve at room temperature.

Video

Notes

Ingredient Substitutions

• All-purpose flour. I suspect using an all-purpose gluten-free baking flour would work well, but I have not tried it (report back if you do).
• Salted butter. Unsalted butter works well in this recipe.
• Powdered sugar. white granulated sugar also works in this recipe, however I prefer the texture with powdered sugar!
• Pure vanilla extract. You can substitute up to 1 tsp of the vanilla extract with another extract, if preferred (peppermint, almond, etc.)
• Semisweet chocolate. I usually use chocolate chips (easy) but you can use discs, chopped bars, etc.

Store

Store leftover chocolate thumbprint cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week.

Freeze

• Freeze the dough. Roll the cookie dough into balls and place them on a large baking sheet. Transfer to the freezer to flash-freeze. Once frozen, transfer to an airtight container to freeze for up to two months. To bake, remove dough from freezer and let it come to room temperature, then roll in sugar, form the wells and bake according to the recipe instructions. 
• Freeze baked cookies. Transfer baked and cooled cookies to an airtight container and freeze for up to 1 month. Thaw slowly at room temperature.

Nutrition

Serving: 1cookie | Calories: 128kcal | Carbohydrates: 9g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 70mg | Potassium: 68mg | Fiber: 1g | Sugar: 2g | Vitamin A: 250IU | Vitamin C: 0.02mg | Calcium: 11mg | Iron: 1mg

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

This chocolate peppermint cookie recipe is a delicious holiday treat for chocolate lovers.

A rich and chocolatey cookie dough is infused with peppermint extract and chopped peppermint bark. They are fudgy with soft centers and crisp edges and a crunchy sugary coating.

Chocolate mint cookies are easy to make with simple ingredients and don’t need to be chilled (although you can chill the dough if desired).

Chocolate Peppermint Cookies: Ingredients & Substitutions

• Salted Butter. Unsalted butter works well too, however I recommend tasting the dough to ensure that it’s salted to your liking. A vegan butter substitute and coconut oil also work well.
• Granulated Sugar.  White granulated sugar or organic cane sugar both work well in this recipe.
• Flour. I recommend using an unbleached, all-purpose flour, or use a gluten-free all-purpose baking to make them gluten-free.
• Peppermint/vanilla extract. I included what I believe is the perfect ratio of both extracts to make the most delicious cookies – feel free to adjust to your own tastes.
• Peppermint bark. The melty chopped peppermint bark makes these cookies so delicious. It’s easy to find peppermint bark during the holiday season at a grocery store (Ghirardelli makes squares and Hersheys makes bells), Trader Joe’s, Williams Sonoma, etc. If you would like to make these and it’s not the holidays, I suggest using another mint chocolate like andes chips (or chopped andes mints), chopped Fannie May mint meltaways or Frango mints, mint truffles, etc.

How to Make Chocolate Peppermint Cookies

Let’s walk through this chocolate mint cookie recipe step-by-step, and don’t forget to watch the video.

Begin by preheating your oven to 375 degrees F and lining 2 baking sheets with parchment paper or silicone baking mats, then set them aside.

Next, combine the dry ingredients (minus the sugar) together in a medium bowl.

Then, in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together butter, brown sugar and granulated sugar until combined.

Next, beat in the eggs, vanilla extract and peppermint extract.

Then, beat the dry ingredients into the wet mixture until combined.

Next, add the chopped peppermint bark and beat on low speed until it’s evenly distributed throughout the dough.

Once the dough is made, you can choose to chill it for a while if you’d prefer to make the dough ahead of time before you’re ready to bake. Chilling is not required.

Use a 1 – 1 ½ TBS cookie scoop to measure out the chocolate peppermint cookie dough and then roll it into balls.

Put ¼ cup sugar into a small bowl and roll each portion of dough in the sugar. Place the dough balls on prepared cookie sheets evenly spaced, with at least 1 ½” between the cookies.

Then, bake in preheated oven for approximately 8-9 minutes.

Take the chocolate peppermint cookies out when they are just *BARELY* set, and starting to crackle around the edges. Let them sit on the baking pan for 2-5 minutes before removing to cooling rack.    

Store

Store leftover cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week.

Freeze

You can freeze these chocolate mint cookies in one of two ways.

1. Freeze the dough. Roll the cookie dough into balls and place them on a large baking sheet. Transfer to the freezer to flash-freeze. Once frozen, transfer to an airtight container to freeze for up to two months. To bake, remove dough from freezer and let it come to room temperature, then bake according to the recipe instructions. 
2. Freeze baked cookies. Transfer baked and cooled cookies to an airtight container and freeze for up to 1 month. Thaw slowly at room temperature.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Chocolate peppermint cookies

These chocolate peppermint cookies have soft centers, chewy edges, and are rich and chocolatey. Mint chocolate cookies are easy to make in 10 minutes and don't require any chilling – a simple and easy holiday cookie!

Course cookies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

Total Time 19 minutes minutes

Servings 16 cookies

Calories 185kcal

Author Laura

Equipment

• KitchenAid Mixer
• hand mixer
• measuring spoons
• measuring cups
• silicone baking mat
• spatula
• glass batter bowl
• baking sheet
• Parchment Paper

Ingredients

• ½ cup salted butter softened
• ½ cup granulated sugar
• ½ cup light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ tsp peppermint extract
• 1 ¼ cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ tsp baking soda
• ¼ tsp baking powder
• ½ tsp sea salt
• ½ cup peppermint bark chopped
• ¼ cup sugar for rolling or sprinkles

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats, and set aside.
• In a medium bowl combine flour, baking soda, sea salt, baking powder, and cocoa powder. Set aside.
• In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together butter, brown sugar and granulated sugar until combined.
• Beat in eggs, vanilla and peppermint extract.
• Mix in the dry ingredients until combined.
• Add chopped peppermint bark and beat on low speed to combine.
• Use a 1 – 1 ½ TBS cookie scoop to measure out dough and then roll it into balls.
• Put ¼ cup sugar into a small bowl. Roll each ball in the sugar.
• Place on prepared cookie sheets evenly spaced, with at least 1 ½” between the cookies.
• Bake in preheated oven for approximately 8-9 minutes. Take them out when they are just *BARELY* set, and starting to crackle around the edges.
• Let them sit on the baking pan for 2-5 minutes before removing to cooling rack.

Video

Notes

Optional: you can chill the dough if desired or if you’d prefer to make the dough ahead of time before baking the cookies. 

Ingredient substitutions

• Salted Butter. Unsalted butter works well too, however I recommend tasting the dough to ensure that it’s salted to your liking. A vegan butter substitute and coconut oil also work well.
• Granulated Sugar.  White granulated sugar or organic cane sugar both work well in this recipe.
• Flour. I recommend using an unbleached, all-purpose flour, or use a gluten-free all-purpose baking to make them gluten-free.
• Peppermint/vanilla extract. I included what I believe is the perfect ratio of both extracts to make the most delicious cookies – feel free to adjust to your own tastes.
• Peppermint bark. The melty chopped peppermint bark makes these cookies so delicious. It’s easy to find peppermint bark during the holiday season at a grocery store (Ghirardelli makes squares and Hersheys makes bells), Trader Joe’s, Williams Sonoma, etc. If you would like to make these and it’s not the holidays, I suggest using another mint chocolate like andes chips (or chopped andes mints), chopped Fannie May mint meltaways or Frango mints, mint truffles, etc.

Store

Store leftover cookies in an airtight container at room temperature for up to 5 days in the refrigerator for up to 1 week.

Freeze

You can freeze these chocolate mint cookies in one of two ways.

1. Freeze the dough. Roll the cookie dough into balls and place them on a large baking sheet. Transfer to the freezer to flash-freeze. Once frozen, transfer to an airtight container to freeze for up to two months. To bake, remove dough from freezer and let it come to room temperature, then bake according to the recipe instructions. 
2. Freeze baked cookies. Transfer baked and cooled cookies to an airtight container and freeze for up to 1 month. Thaw slowly at room temperature.

Nutrition

Serving: 1cookie | Calories: 185kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 164mg | Potassium: 53mg | Fiber: 1g | Sugar: 17g | Vitamin A: 192IU | Calcium: 26mg | Iron: 1mg

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

The photos in this post were taken by Angelina from Baked Ambrosia.