WHY YOU’LL LOVE SOFT CHOCOLATE CHIP COOKIES

• Crispy edges and soft, gooey centers.
  
• Quick to make with simple pantry ingredients.
  
• Smells like heaven while baking.
  
• Great for freezing and baking later.
  
• Crowd favorite and always gone first.

Gooey Chocolate Chip Cookies

Listen… chocolate chip cookies have my whole heart. They’re the reason I fell in love with baking in the first place.

So, it’s only natural that I have about a dozen recipes on the site, from Disney-inspired monstrosities to cookie monster cookies, and recently, I’ve been all over the kind you can bake on a sheet pan.

There’s nothing better than the scent of freshly baked chocolate chip cookies wafting through the whole house and that first warm, melty bite.

I’ll be honest, I never wait for them to cool. I grab one (or two) straight off the pan, burn my fingers a little, and don’t regret it for a second.

But these extra gooey chocolate chip cookies?? They’re so soft and chewy you’ll want to hide them from the rest of the family. Trust me… been there!!

INGREDIENT NOTES

• Butter: Soften it first. Room temp butter blends better and makes fluffier cookies.
  
• Granulated + Brown Sugar: Adds moisture and that caramel flavor.
  
• Cornstarch: The secret to soft chewy chocolate chip cookies that are nice and thick too. Don’t skip it!
  
• Kosher Salt: A must to balance the sweetness. Fine grain is best, but reduce by half if using table salt.
  
• Chocolate Chips: Semi-sweet is classic, but mix in milk or dark if you like variety.
  
• Walnuts: Optional, but they add crunch and balance the sweetness beautifully. I sometimes like to swap out the walnuts for a cup of milk chocolate chips for extra gooey chocolate chip cookies.

VARIATIONS

No-Nut Version: Skip the walnuts for a nut-free cookie.

Double Chocolate: Replace ¼ cup of flour with cocoa powder.

Salted Caramel: Add caramel bits and sprinkle with sea salt before baking.

Peanut Butter Twist: Swap half the butter for peanut butter or use peanut butter chips.

Big Bakery Style: Make larger dough balls and bake for 1–2 minutes longer.

SERVING SUGGESTIONS

Classic: Serve warm with a tall glass of milk or a mug of hot chocolate.

Sweet Pairing: Add a couple of gooey chocolate chip cookies to a bowl with vanilla ice cream.

Dessert Table: Pile high on a platter with other cookie favorites. Try raspberry or strawberry flavors for contrast!

Yummy Gifts: Wrap them up in cellophane bags or share this soft chocolate chip cookie recipe at a swap!

SOFT CHOCOLATE CHIP COOKIE RECIPE FAQ

I’ve tested more chocolate chip cookies than I can count. I mean, we have over 100 cookie recipes on our site… and many of them are chocolate chip variations.

The secret to this soft chocolate cookie recipe? Chill your dough and bake it hot. That combo gives you the soft center and crispy edge you dream about.

And don’t overbake! Pull them out when they still look a little too soft. They finish cooking on the pan and stay gooey inside.

TOOLS NEEDED

• Large Mixing Bowl: For making the cookie dough.
  
• Hand or Stand Mixer: To cream butter and sugars perfectly.
  
• Wooden Spoon or Spatula: For folding in chocolate chips and nuts.
  
• Cookie Scoop: For even portions and bakery-style cookies.
  
• Baking Sheet: Heavy-duty for golden bottoms.
  
• Cooling Rack: Keeps cookies soft while they set.

Enjoy!

With love, from our simple kitchen to yours.

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Gooey Chocolate Chip Cookies

These Gooey Chocolate Chip Cookies are soft, tender, and absolutely exploding with chocolate. It's my go-to recipe for a reason!

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 7 minutes minutes

cooling time 30 minutes minutes

Total Time 52 minutes minutes

Servings 12 3 ounce cookies

Calories 422cal

Author Donna Elick

Ingredients

• 1/2 cup unsalted butter softened
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tablespoon pure vanilla extract
• 2 cups all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 12 ounces semi-sweet chocolate chips 12 ounce bag
• 1/2 cup walnuts pieces

Instructions

• Mix the Dough: In a large mixing bowl, cream together 1/2 cup unsalted butter, 3/4 cup packed light brown sugar, and 1/4 cup granulated sugar using either a hand mixer or a stand mixer with the paddle attachment. Cream them until the mixture becomes light and fluffy, which should take around 2 minutes.
• Incorporate the Wet Ingredients: Add 1 large egg and 1 tablespoon pure vanilla extract to the mixture. Beat them for about one minute or until fully combined. Set this mixture aside.
• Add the Dry Ingredients: Sprinkle in 2 cups all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powderr, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Mix on medium until combined. The dough will be thick, which is exactly what you want for these cookies.
• Add Chocolate Chips and Walnuts: Gently fold 12 ounces semi-sweet chocolate chips and 1/2 cup walnuts pieces into the dough using a wooden spoon. Avoid over-mixing to maintain a gooey texture.
• Chill the Dough: Refrigerate the dough for about 30 minutes. This step helps the cookies keep their shape and allows the flavors to meld.
• Meanwhile preheat the oven: While the dough chills, preheat your oven to 475°F. This high temperature ensures a perfect cookie texture, crispy on the outside and gooey on the inside. Line a large baking sheet with parchment paper. This step prevents the cookies from sticking and makes cleanup a breeze.
• Form Cookie Dough Balls: Once the dough is chilled, scoop out 2 heaping tablespoons of dough and roll each portion into a ball. Place these dough balls on the prepared baking sheet, leaving about 2 inches of space between each.
• Bake the Cookies: Bake for 7-8 minutes, or until the cookies are lightly browned on the outside and half-baked and gooey on the inside. The high oven temperature ensures this perfect texture.
• Cool and Enjoy: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. You can let the cookies cool for another 5-10 minutes before indulging in these gooey chocolate chip cookies. They are at their gooey best when still warm.

Nutrition

Serving: 1 | Calories: 422cal | Carbohydrates: 51g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 38mg | Sodium: 192mg | Sugar: 28g | Fiber: 3g | Calcium: 61mg | Iron: 3mg

Originally published December 2023, updated and republished December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Gooey Chocolate Chip Cookies appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE PINWHEEL CHOCOLATE COOKIES

• Sweet Tooth Satisfaction: Buttery flavor with a hint of cocoa.
  
• Bakery Look: Perfect swirls make every cookie look handcrafted and gift-worthy.
  
• Slice and Bake: No messy cut-outs or complicated steps.
  
• Great for Any Occasion: Holiday trays, cookie exchanges, or make-ahead baking.
  
• Freezer-Friendly Dough: Instant homemade cookies anytime.

Chocolate Pinwheel Cookies

I’ve had spiral treats for the spring and winter holidays on the site for years, but nothing beats a good ol’ fashioned chocolate pinwheel cookies recipe.

The balance between buttery and chocolate goodness is just right, and they aren’t so sweet that you’ll overdo it.

Because trust me… you’ll find yourself sneaking “just one more” before they’ve even had the chance to cool.

Make a double batch for sharing, especially as neighbor gifts or at treat swaps. I’ll usually roll up a few dough logs at once and toss them in the freezer for last-minute occasions. 

These are so much better than slice-and-bake dough from the store!

INGREDIENT NOTES 

• Unsalted Butter: Softened butter gives these pinwheel chocolate cookies a delicate crumb and balanced salt level. With such a simple dough, use high-quality butter for the best flavor.
  
• Powdered & Brown Sugars: This combo adds sweetness and subtle caramel notes. Light brown sugar keeps the dough tender and the final bite tender.
  
• All-Purpose Flour: Too much will make the dough dry, so measure carefully by spooning and leveling.
  
• Semi-Sweet Chocolate Chips: Melt before mixing for a smooth chocolate layer. Use real chocolate, not candy melts. Chocolate chunks or a chopped-up chocolate bar work too.
  
• Unsweetened Cocoa Powder: Boosts the chocolate dough’s depth and color. Natural cocoa works best here.
  
• Kosher Salt: Balances sweetness and highlights the butter flavor.

VARIATIONS 

Peppermint Swirl: Add ½ teaspoon peppermint extract to the chocolate dough.

Espresso Kick: Mix 1 teaspoon instant espresso powder with the melted chocolate.

Colorful Twist: Add a couple drops of gel coloring to the plain dough.

Gluten-Free Version: Substitute a 1-to-1 gluten-free flour blend. The dough may need an extra minute of chill time.

Holiday Edges: Roll chilled dough log in colored sanding sugar before slicing.

Double Chocolate: Spread a thin layer of melted chocolate between the layers before rolling.

SERVING SUGGESTIONS

• Pair with rich Italian hot chocolate or a peppermint mocha for a cozy dessert night.
  
• Add a scoop of ice cream between two chocolate pinwheel cookies for a sandwiched dessert.
  
• Stack on a tray with classic sugar cookies or eggnog cookies for a festive assortment.
  
• Package in cellophane bags tied with ribbon for edible holiday gifts.
  

CHOCOLATE PINWHEEL COOKIES RECIPE FAQ

I’ve baked this chocolate pinwheels cookies recipe dozens of times, and every swirl reminds me why precision matters. 

Softened butter whips with sugar to trap air, while melted chocolate creates the distinct two-tone spiral. 

Chilling firms the fats so the cookies hold shape, then those same fats melt just enough in the oven for that crisp-edge, soft-center perfection.

TOOLS NEEDED 

• Stand Mixer: For creaming butter and sugars evenly.
  
• Rolling Pin: Essential for achieving thin, even dough sheets.
  
• Parchment Paper: Prevents sticking and makes rolling easier.
  
• Sharp Chef’s Knife: Cuts perfect rounds without tearing layers.
  
• Wire Rack: Cools chocolate pinwheel cookies quickly and keeps bottoms crisp.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cookie Recipes

Pizzelle Recipe (Classic Italian Waffle Cookies)

Neapolitan Cookies

Easy Tiramisu Cookies Recipe with Mascarpone Frosting

Double Chocolate Thumbprint Cookies (30-Minute Recipe)

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Chocolate Pinwheel Cookies

Chocolate Pinwheel Cookies are picture perfect and delightfully sweet, with a chewy spiral center and crisp edges. Make-ahead friendly too!

Course Dessert

Cuisine American

Method Oven

Prep Time 25 minutes minutes

Cook Time 13 minutes minutes

chill time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 48 minutes minutes

Servings 36 cookies

Calories 175cal

Author Donna Elick

Ingredients

• 2 cups unsalted butter, softened (4 sticks)
• 1 cup powdered sugar
• 1/4 cup packed light brown sugar
• 1/2 teaspoon kosher salt
• 4 cups all-purpose flour
• 1/2 cup semi-sweet chocolate chips (3 ounces), melted
• 1 tablespoon unsweetened cocoa powder

Instructions

• PREPARE PAN: Line a large cookie sheet (18×13 inches) with parchment paper.
• MAKE BASE DOUGH: In a stand mixer fitted with the whisk attachment, beat 2 cups unsalted butter, softened, 1 cup powdered sugar, 1/4 cup packed light brown sugar, and 1/2 teaspoon kosher salt on high speed until smooth and slightly fluffy, about 2 minutes.
• ADD FLOUR: With the mixer on low speed, add the 4 cups all-purpose flour gradually. Mix just until a soft dough forms and pulls from the sides of the bowl.
• DIVIDE DOUGH: Divide the dough in half (about 20 ounces each). Set aside one half and leave the other in the mixer bowl.
• MAKE CHOCOLATE DOUGH: Add the melted 1/2 cup semi-sweet chocolate chips and 1 tablespoon unsweetened cocoa powder to the dough in the bowl. Beat until it is evenly combined and smooth.
• CHILL DOUGH: Wrap both dough halves tightly in plastic wrap. Chill in the refrigerator for 10 minutes.
• ROLL DOUGH: Remove one dough half and roll it between two large sheets of parchment paper into a 12×18-inch rectangle, about ¼ inch thick. Repeat with the other dough half.
• LAYER & TRIM: Stack the chocolate dough on top of the plain dough. Trim edges to form even sides (save scraps for marble cookies).
• ROLL INTO LOG: Starting along the long edge, roll up the dough tightly into a log, pressing gently to prevent gaps. Wrap the log in plastic wrap and chill for 1 hour to firm.
• SLICE & BAKE: Preheat the oven to 325°F. Unwrap the chilled dough log and slice into ½-inch rounds. Arrange cookies 1½ inches apart on the prepared baking sheet. Bake for 11 to 13 minutes, until the edges are lightly golden.
• COOL: Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Make-Ahead: The dough can be prepared up to 2 days ahead. Keep wrapped and chilled until ready to bake.

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

Freezing: Freeze baked cookies or unbaked dough logs for up to 3 months. Thaw at room temperature before baking or serving.

Chocolate Tip: Measure ½ cup of chocolate chips before melting. Melt in the microwave at 50% power, stirring every 30 seconds until smooth.

Leftovers: Don’t toss dough trimmings! Lightly knead scraps together and bake into marbled chocolate butter cookies.

Nutrition

Serving: 1 | Calories: 175cal | Carbohydrates: 17g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 35mg | Sugar: 6g | Fiber: 1g | Calcium: 8mg | Iron: 1mg

Originally published December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chocolate Pinwheel Cookies appeared first on The Slow Roasted Italian.

This Italian waffle cookie gets its name from the same word for pizza: pizze, which is Italian for flat or round. 

When you add the ending -elle (meaning small), then pizelle translates to “little pizza.” 

Don’t be fooled — there’s no marinara here! Keep reading to learn how to make Italian cookies at home, plus the secret to perfect pizzelles.

It’s one of those Italian recipes that you just know is from a family recipe that has been passed down from generation to generation. 

This classic Italian cookie is actually made using simple ingredients and is quite an easy recipe. 

A lot of people make this classic Pizzelle recipe during the holiday season, but I tend to make the crisp cookies whenever the craving hits.

This is what makes this easy Pizzelle recipe the best. You can whip it up in a jiffy. It’s a family favorite of mine, and I love to pair them with a hot cup of coffee. 

Pizzelle Cookies

These crispy Italian cookies are made with basic ingredients — flour, sugar, butter, and eggs — and are flavored with vanilla and anise. 

Most people have an instant love of pizzelle cookies the moment that they try them. 

Each of the cookies is shaped like a flat disc and can be stamped with a simple or intricate design, depending on the method used to make them. 

You might have seen a few different variations and patterns out there, but I use a special iron that gives me the same print for my Italian pizzelle cookie recipes, which you’ll see below. 

Different methods will also result in different textures, ranging from firm and crispy to soft and chewy. 

And the more that you make it, the more that you’ll find that perfect pizzelle texture, too! 

Add this pizzelle cookie recipe to your collection of Italian cookies along with tender Easter and wedding cookies or crunchy pignoli and fig cookies too!

Pizzelle Cookie Recipe Tips and Tricks

• Boost the flavor. Toast the anise seeds in a dry skillet on the stove, then crush with a mortar and pestle or spice grinder. This really brings out the flavor and aroma.
  
• Try different extracts. If the anise flavor (similar to black licorice) is too strong, leave out the seeds and swap the extract for almond extract, orange, or lemon extract instead.
  
  You can even add some lemon zest! Just be sure to still use the vanilla as that’s a must for these favorite cookies! 
  
• Get consistent shapes. Pizzelle batter is very thick and sticky, so it can be hard to transfer off of a spoon onto a waffle maker. 
  
  Instead, pipe the batter in a swirl with a large open tip (Wilton 1A) so it fills the whole section when pressed.
  
• Use the right tools! You’ll need a pizzelle maker to create the perfect designs.
  
• Cool on a wire rack. If you lay the hot cookies on a flat surface (or stack them), steam will get trapped underneath and prevent them from hardening properly.
  
  A cooling rack is key to get the perfect texture for this classic Italian pizzelle recipe. 

Italian Waffle Cookie Serving Suggestions

Pizzelle cookies are delicious on their own or topped with a variety of creams and spreads. A traditional Italian pizzelle can be served plain, or even with a little bit of powdered sugar on top. 

The first time you make it, enjoy them like they are – then you can try out all the different ways after that! 

Add a thin layer of hazelnut spread or your favorite jam, or sandwich cannoli cream between two cookies for an extra sweet treat.

A simple dusting of powdered sugar adds an elegant touch, while a dessert dip that tastes like truffles or smores will put these over the top!

You can also wrap warm cookies around a wooden cone or dowel to form cannoli shells or ice cream cones. 

(There are so many fun ways to change the flavor of these Italian Pizzelle cookies every single time!)  

Kitchen Tools You Will Need

• Stand mixer or large mixing bowl with hand mixer
• Pizzelle Iron – They make specialty presses for pizzelles that create the perfect crisp cookie! You should be able to find a special Pizzelle iron online! 
• Round Biscuit or Cookie Cutter – It should be 5-inches in diameter to trim off the rough edges of your pizzelle cookies.

Pizzelle Cookies FAQ

Prep Ahead Instructions

Because this pizzelle recipe comes together so quickly, I highly recommend making your treats fresh.

That said, the dough can be made ahead of time and refrigerated for up to 3 days.

Wrap it tightly in plastic or keep it in an airtight container, then bring to room temperature on the counter before pressing.

How To Store Pizzelles

Allow cookies to cool completely, then transfer them to a storage bag or airtight container. They can be stacked as long as they are no longer warm.

Store at room temperature for 3 to 4 weeks or wrap them in a layer of plastic wrap and freeze for several months!

Enjoy!

With love, from our simple kitchen to yours.

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Other Italian Dessert Recipes

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Pizzelle Recipe (Classic Italian Waffle Cookies)

Pizzelle cookies are delicate and crisp Italian waffle cookies flavored with anise. Make this Italian cookie recipe for a holiday dessert!

Course Dessert

Cuisine Italian

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 5-inch pizzelles

Calories 193cal

Author Donna Elick

Equipment

• pizzelle waffle iron

Ingredients

• 3 large eggs room temperature
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon anise extract optional (SEE NOTE #2)
• 1 tablespoon anise seed ground (SEE NOTE #2)
• 1/2 cup unsalted butter melted and cooled
• 1 pinch salt
• 1 1/2 cups all-purpose flour

Instructions

• Heat pizzelle waffle iron while preparing the batter.
• Measure 1 tablespoon anise seed into a small saucepan. Heat over medium for about 1 minute, stirring regularly, until seeds are toasted. Transfer toasted anise seed to a pestle and grind with a mortar until finely ground.
• In a medium mixing bowl, beat eggs and sugar together until pale yellow and slightly thickened (about 3 minutes).
• Beat in melted butter, vanilla extract, ground anise seed, and anise extract, if using.
• Combine flour and a pinch of salt and add to the egg mixture. Toss in the ground anise seed and then mix everything together, just until combined. Batter will be very thick.
• Brush the waffle iron with a bit of melted butter if it is not a non-stick iron.
• Add 2 tablespoons of batter to each space on the pizzelle waffle iron. Use a piping bag with a large open tip (like tip 1A) to pipe a flatter, more widely distributed swirl of batter onto the iron.
• Close the iron and cook until the pizzelles are golden brown. Remove from iron.
• Use a 5” biscuit or cookie cutter to trim any excess batter from the embossed pizzelle shape.
• Allow pizzelles to cool completely. Dust with powdered sugar if desired.
• Store in an airtight container for up to 7 days or freeze for up to 1 month.

Notes

1. Some recipes use baking powder in their batter – this gives a slightly softer, thicker pizzelle. Add 2 teaspoons of baking powder with the flour and salt to try this method.
2. This recipe produces a crisp, thin cookie. The ground anise seed adds some texture and flavor. For even more anise flavor, use anise extract as well as the seed. Toasting the anise seed adds a nuttier fragrance to the spice. The difference is subtle and it is not necessary to toast the anise seed.
3. Two tablespoons of batter was about the right amount to fill out the full 5” pizzelle space. On a nonstick iron, it’s difficult to spread the batter as it is very thick and slides off the plate. A scoop in the center of the iron tends to spread unevenly (squishing out the front without fully covering the back of the space, for example). Piping a swirl of batter onto the plate turned out perfect pizzelles every time.

Nutrition

Serving: 1cookie | Calories: 193cal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 67mg | Sodium: 23mg | Sugar: 13g | Fiber: 1g | Calcium: 15mg | Iron: 1mg

Originally published April 2022, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Pizzelle Recipe (Classic Italian Waffle Cookies) appeared first on The Slow Roasted Italian.

It’s time to put a spin on the classic chocolate chip cookie, and now is the perfect time of year to do so.

The holiday season is all about fun flavors and cranberries, and this is the perfect cookie recipe to showcase them. 

I’ve made these for a holiday cookie exchange, and it’s safe to say that these baked cookies are fun for baking and enjoying at home.

What I really love about this cranberry cookie recipe is that it’s a chewy cookie loaded with bursts of chocolate flavor. 

For the best results, be sure to follow the recipe card below. Doing so will result in bakery-style cranberry chocolate cookies for all!

You’ll be hooked the first time that you bake up a batch of these cookies. 

Cranberry Chocolate Chip Cookies

How many cookie recipes are too many? Asking for a friend… Kidding!! I know that you can never have enough cookie recipes to choose from, especially during bake sale and holiday party season! 

I think I speak for us all when I say that as much as I love a good chocolate chip cookie, sometimes I want something with a bit more pizzazz. 

And that’s exactly what was on my mind when I came up with these cranberry chocolate chip cookies!

I think that it’s the best cookie for Christmas cookie exchanges, and is sure to become one of your newly discovered favorite cookies. 

They feature all of the beauty of the classic with a pop of fun, fruity flavor. I also added some chopped pecans for an added crunch. They came out so good!

You don’t need anything really fancy to make them — this recipe is so simple and straightforward that even beginner bakers will be able to master it quickly. 

It’s also such a fun one to make with the kiddos! Measure out all of the ingredients and then let them add them to the bowl.

Whether you’re looking for something to include in your kids’ lunchbox, to make for an upcoming cookie swap, or simple to have on hand at home, look no further!

Ingredient Notes and Substitutions

• All-Purpose Flour – AP is perfectly fine for cranberry chocolate chip cookies! That said, if you want to make these gluten-free, you can always use your preferred 1:1 GF flour instead.
  
• Butter – Unsalted is best here. We’re adding an extra pinch of salt to enhance the overall flavor so we don’t need it in the butter. Make sure to soften it first.
  
• Sugar – I’m using both granulated sugar and light brown sugar… the only way to make cookies in my opinion!! Using both will give you the perfect texture, flavor, and color.
  
• Cranberries – The tart, sweet, and chewy star of these chocolate chip cranberry cookies! 
  
  As a note, these can be switched out for another type of dried fruit, but it would change the overall flavor.
  
• Mini Chocolate Chips – I like semi-sweet regular chocolate chips here, but dark chocolate chips or white chocolate chips (a classic pairing with cranberry) would also be tasty!
  
  You could also add chocolate chunks, too. Chocolate lovers will want to try all the flavor options! 
  
• Vanilla Extract – For a touch of warmth, and to highlight and enhance the other flavors! You can use pure vanilla extract or vanilla bean paste.
  
• Pecans – For added crunch! You can sub in your favorite if you don’t like pecans. And if allergies are a concern, you can leave the nuts out. 

Tips and Tricks to Make Perfect Cranberry and Chocolate Chip Cookies

• Pull the butter out of the fridge first.

You’ll want the butter to be softened before you cream it with the sugars! For the best final texture, make sure that it’s at room temperature, but not melted. 

By the way, stop creaming the butter and sugar when the mixture becomes light and fluffy. If you overdo it, your cranberry and chocolate chip cookies could go flat. 

And if you don’t mix it enough, they’ll come out dense.

• “Mix until just combined” is no joke!

Longtime readers are probably thinking… “Okay, Donna, we get it! Don’t overmix!” I know I say this for almost all of my baking recipes, but there’s a reason! 

Overmixing will overdevelop the gluten in the flour, which will lead to tough cookies — literally. You want everything to be combined but stop mixing there. 

• Toast the pecans for added flavor.

Tossing the chopped nuts in a dry skillet over medium for a few minutes until fragrant will add a deeper, richer, more nutty flavor to your cranberry chocolate chip cookies!

Let them cool completely before adding them to the dough, then proceed with the recipe as written.

• Underbake for chewy cookies.

Don’t overmix, but you can certainly underbake! I’ll usually pull my chocolate chip cranberry cookies out of the oven as soon as the edges start to brown. 

They’ll continue to cook a little on the hot baking sheet, giving you tender, moist, and chewy results!

Prep Ahead

• Soften the butter
• Preheat your oven to 350°F
• Line a baking sheet with parchment paper or Silpat
• Chop (and toast if desired) the pecans

Kitchen Tools You Will Need

• Baking Sheets lined with Parchment Paper or Silpat Mat – Used for anything from cookies to roasting, a good baking pan will last for years.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all. I use a large mixing bowl for this recipe. 
• Electric Hand Mixer – I’ve had this one in my kitchen forever, and it still works beautifully. 
• A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too! 
• Wire Rack – Great for cooling all kinds of baked goods.
• Cookie scoop – If you want uniformly sized cookies, a cookie dough scoop works well. 

Serving Suggestions 

Once your chocolate chip and cranberry cookies are cool, feel free to dig in! Pair them with a hot cup of tea, coffee, or even some apple cider for a fall-themed treat.

I will definitely be making these all autumn long! With back-to-school, bake sales, and the winter holidays there will be plenty of occasions.

And if you’re looking for more cranberry dessert recipes, boy do I have a bunch! Some of my favorites include Cranberry Bliss Bars just like Starbucks, Cranberry Shortbread Cookies, Cranberry Orange Quick Bread, and this insanely decadent Cranberry Maple Donut Bread Pudding. 

Storing, Freezing, and Reheating

Store your chocolate chip cranberry cookies in an airtight container at room temperature for up to 5 days, or up to 1 week in the fridge. 

For longer storage, I suggest freezing the dough before baking for the best taste and texture. Scoop out the cookie dough balls then place on a baking sheet and flash freeze. 

When frozen solid, you can transfer them to an airtight container or bag and freeze for up to 3 months. You can bake as directed when you’re ready — no need to thaw!

If you want to reheat leftover cookies, you can pop them in the microwave and heat in 30-second bursts until warm.

Chocolate Chip Cranberry Cookies FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Delicious Cookie Recipes

Easy Tiramisu Cookies Recipe with Mascarpone Frosting

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Cranberry Shortbread Cookies

Triple Chocolate Cookies (Soft & Chewy Recipe)

Print

Cranberry Chocolate Chip Cookies Recipe

Cranberry Chocolate Chip Cookies are bursting with tart cranberries, rich chocolate chips, nutty chopped pecans, and a whole lotta love!!

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

cooling time 10 minutes minutes

Total Time 29 minutes minutes

Servings 22 cookies

Calories 186cal

Author Donna Elick

Equipment

• baking sheet
• parchment paper
• large mixing bowl
• cookie scoop

Ingredients

• 1/2 cup unsalted butter softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 tablespoon pure vanilla extract or vanilla bean paste
• 1 1/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup dried cranberries + extra to garnish optional
• 1 cup semi-sweet mini chocolate chips + extra to garnish optional
• 1/2 cup chopped pecans + extra to garnish optional, about ½-¾ cup chopped pecans for garnishing
• Sea salt to garnish

Instructions

• Preheat the oven to 350°F and line a baking sheet with a silpat mat or parchment paper.
• In a large mixing bowl, add the butter, granulated sugar, and brown sugar. Using an electric mixer, cream the butter, and sugars until light and fluffy, about 3-5 minutes.
• Add the egg and vanilla and beat well.
• Add the flour, baking soda, and salt. Mix until just combined.
• Fold in the dried cranberries, mini chocolate chips, and chopped pecans.
• Use a 2 tablespoon cookie scoop to create cookie dough balls.
• Place them on the prepared baking sheet about 2” apart.
• Bake for 8-9 minutes – remove from the oven as soon as the edges start to brown.
• Optional: garnish the tops of the cookies as soon as they are removed from the oven with cranberries, chocolate chips, and pecans.
• Let cool on the baking sheet for at least 10 minutes before transferring to a cooling rack. Enjoy!

Notes

Cookies can be stored in an airtight container for up to 5 days at room temperature.

Cookie dough can be frozen in an airtight container for up to 3 months (scoop cookie dough balls before freezing and then bake as directed – no need to thaw the dough).

Cranberries can be switched for another type of chocolate or dried fruit.

Nutrition

Serving: 1 | Calories: 186cal | Carbohydrates: 21g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 162mg | Sugar: 14g | Fiber: 1g | Calcium: 17mg | Iron: 1mg

Originally published November 2024, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cranberry Chocolate Chip Cookies Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CHRISTMAS COOKIE GIFTS

• Easy Prep: Ready in just 20 minutes.
  
• Versatile: Refrigerate or freeze for weeks.
  
• DIY Gifts: Perfect for neighbors, teachers, and holiday parties.
  
• Built-in Wow Factor: Recipients can bake fresh cookies at home.
  
• Personalized: A thoughtful, homemade gift that feels festive and fun.

Christmas Cookie Dough

Okay, let’s be real… who wouldn’t want the gift of warm, gooey Christmas cookies on demand??? That’s why this giftable dough is my secret holiday hack. 

I press it into a slab, cut it into cubes, wrap it in plastic, and tie it with a bow. Instant homemade magic. 

These Christmas cookie gifts are way cuter (and tastier) than a store-bought tin, and they make you look like Martha-level festive without the stress. 

And trust me… once friends realize they can pop these cubes straight into the oven for soft, chewy cookies? You’ll be the holiday MVP. Wrap it, gift it, done!

Prefer to spend the day baking and decorating instead? I’ve also got the best sugar cookie recipe for cut-out cookies, plus all my best tips for icing and packaging… even if you need to ship them!

INGREDIENT NOTES 

• Unsalted Butter: Unsalted gives you control over flavor. Add kosher salt separately to balance the sweetness.
  
• Sugars: Granulated + brown sugar = crisp edges with chewy centers. Dark brown sugar creates a deeper molasses flavor.
  
• Vanilla Extract: Pure vanilla brings warm holiday notes. Almond extract is a fun swap for a nutty twist.
  
  Vanilla bean paste is even better here! It adds flecks of real vanilla and gives the Christmas cookie dough a richer, bakery-style flavor.
  
• Flour: Spoon and level for accuracy, or measure 12 ounces by weight.
  
• Baking Soda & Salt: Even distribution is key. Sprinkle these over the flour before mixing to avoid clumps.
  
• Mix-Ins: White chocolate chips, M&M’s, and sprinkles make cookie dough for Christmas cookies extra festive. Swap in peppermint chips, chopped Andes mints, or crushed candy canes for variety.

VARIATIONS 

Peppermint Delight: Swap M&M’s for crushed candy canes or chopped Andes mints.

Double Chocolate: Add 2 tablespoons of cocoa powder to the flour for fudgier dough.

Nutty Crunch: Stir in ½ cup chopped pecans or walnuts.

Funfetti Year-Round: Use rainbow sprinkles and pastel M&M’s for birthdays.

Caramel Crunch: Add caramel bits before pressing the dough into the pan.

Bakery Glow-Up: Sprinkle extra candies and chips on top before chilling so the slab looks bakery-worthy when gifted.

SERVING SUGGESTIONS 

• Holiday Gifting: Wrap chilled dough packs with ribbon and a gift tag for neighbors, teachers, or friends.
  
• Hostess Gift: Pair Christmas cookie dough with a festive mug or spatula.
  
• Bake and Share: Package baked cookies alongside dough packs for a “now and later” treat.
  
• Party Favor: Send guests home with their own wrapped dough pack.
  
• Stock Your Freezer: Keep extras on hand for late-night cravings or cookie emergencies.
  

CHRISTMAS COOKIE DOUGH RECIPE FAQ 

After years of gifting cookie dough, I’ve learned a few tricks that make it work like a charm. Chilling the slab before cutting gives you perfect cubes that look neat and bake evenly. 

I also love to press a few extra M&M’s and sprinkles on top before chilling. It makes the dough packs look polished and bakery-ready once wrapped. 

And here’s a little pro move: keep your mix-ins chunky so every cookie bakes up with big bursts of creamy chocolate, crunchy candy, and colorful sprinkles. 

Cookie dough for Christmas cookies is festive, foolproof, and guaranteed to wow anyone on your list.

TOOLS NEEDED 

• Large Mixing Bowl: For creaming butter and sugar.
  
• Electric Mixer: Hand or stand mixer works.
  
• Measuring Cups & Spoons: For accuracy.
  
• 9×13-Inch Pan: To press dough slab.
  
• Parchment Paper: For easy lifting and clean scoring.
  
• Bench Scraper or Knife: To score neat cubes.
  
• Plastic Wrap & Ribbon: For wrapping and gifting dough packs.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Christmas Cookie Recipes

No Bake Haystack Cookies (Buddy the Elf Cookies)

Christmas Pinwheel Cookies + Video

Double Chocolate Thumbprint Cookies (30-Minute Recipe)

Best Easy Christmas Sugar Cookies Recipe + Video

Print

Giftable Christmas Cookie Dough

Make festive Christmas Cookie Dough and package it up for a fun and holiday-ready giftable treat. All your loved ones have to do is bake!

Course Dessert

Cuisine American

Method Mixed

Prep Time 20 minutes minutes

chill time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4 giftable dough packs (about 3 dozen cookies once baked)

Author Donna Elick

Ingredients

• 1 cup unsalted butter softened (2 sticks)
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 tablespoon pure vanilla extract or vanilla bean paste
• 2 3/4 cups all-purpose flour spooned and leveled
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup white chocolate chips
• 1 cup Christmas M&M’s
• 1/4 cup Christmas sprinkles

Instructions

• Prepare the Pan: Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy lifting.
• Cream the Butter and Sugars: In a large mixing bowl, 1 cup unsalted butter, 3/4 cup granulated sugar, and 1/2 cup packed light brown sugar until light and fluffy, 2 to 3 minutes.
• Add Eggs and Vanilla: Beat in 2 large eggs one at a time, then 1 tablespoon pure vanilla extract or vanilla bean pasteuntil smooth.
• Mix in Dry Ingredients: Add 2 3/4 cups all-purpose flour to the bowl. Sprinkle 1 teaspoon baking soda and 1/2 teaspoon kosher salt evenly over the flour. Mix on low speed just until no dry streaks remain.
• Fold in Mix-Ins: Gently fold in 1 cup white chocolate chips, 1 cup Christmas M&M’s, and 1/4 cup Christmas sprinkles until evenly distributed.
• Form the Slab: Press dough evenly into the prepared baking pan, smoothing to all four corners.
• Score Neatly: Use a bench scraper or knife to score the dough into 1-inch cubes.
• Chill the Dough: Refrigerate 30 to 60 minutes until firm.
• Divide and Wrap: Lift the slab out of the pan and cut into 4 equal sections. Wrap each quarter tightly in plastic wrap.
• Finish for Gifting: Tie each with ribbon and attach a baking instruction tag (see Donna’s Notes). Refrigerate up to 1 week or freeze up to 3 months.

Notes

Make-Ahead: Dough packs can be refrigerated or frozen ahead so you’re always ready for last-minute gifting.
Storage: Refrigerate dough up to 1 week or freeze up to 3 months.

Gift Tag Instructions: “Preheat oven to 350°F. Break off 1-inch cubes, place 2 inches apart on a parchment-lined sheet, and bake 11–14 minutes until edges are golden and centers just set.”

Customization: Sprinkle extra candies and sprinkles over the slab before chilling for bakery-style, gift-ready looks.

Originally published November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Giftable Christmas Cookie Dough appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS RECIPE FOR NEAPOLITAN COOKIES

• Three flavors in one cookie = instant crowd-pleaser
  
• Bright, nostalgic look that feels like a treat from childhood
  
• Easy shortcut with sugar cookie mix base
  
• Perfect balance of soft, chewy, and slightly crisp
  
• Freezer-friendly for holiday prep or bake sales

Neapolitan Cookies

I mean… can you really ever have too much nostalgia baked into a cookie? This Neapolitan cookie recipe is giving total ice-cream-parlor vibes… without the melty cone mess. 

You’ve got strawberry on one side, chocolate on the other, and vanilla holding it all together.

They’re soft, chewy, and totally worth the extra bowl or two. (Yes, you’ll dirty some dishes… but these cookies are so daggum cute you won’t even care!) 

Not to be confused with Italian Neapolitan cookies, which are more like tiny slices of brightly-colored cake layered with jam and topped with chocolate.

Those are way more labor-intensive than these babies.

Bake a batch of Neapolitan cookies for your family and watch them disappear faster than sprinkles on a sundae!!

Want more inspiration? Don’t miss my other cookie recipes… because around here, we don’t do boring cookies. 

INGREDIENT NOTES

• Sugar Cookie Mix: The shortcut base that keeps things quick and consistent. Betty Crocker is my go-to, but other brands work.
  
• Butter: Unsalted butter is best so you can control saltiness. Make sure it’s softened, not melted, so the dough holds structure.
  
• Freeze-Dried Strawberries: Pulverized into powder, they give a natural strawberry flavor without excess moisture. Available at Walmart, Target, or Trader Joe’s.
  
• Cocoa Powder: Dutch-process cocoa gives a deeper color and richer taste, but regular unsweetened cocoa works fine.
  
• Vanilla Extract: Pure extract gives the best warm flavor. Use imitation only if you must!
  
• Flour Adjustment: The little bit of flour in the vanilla dough balances the extra moisture from the extract so all three flavors bake evenly.

VARIATIONS 

• Holiday Spin: Use red and green food coloring instead of strawberry and chocolate for Christmas cookies… or Neapolitan cookies with Italian flair!
  
• Birthday Bash: Mix rainbow sprinkles into the vanilla dough for a cake-batter vibe.
  
• Peanut Butter Twist: Swap the cocoa powder for 2 tablespoons of peanut butter powder.
  
• Strawberry Lemonade: Replace cocoa dough with lemon zest and extract for a fruity combo.
  
• Monster Cookie Style: Stir in M&Ms or mini marshmallows for a playful upgrade.

SERVING SUGGESTIONS

• Hot Cocoa Pairing: These cookies are divine with a mug of homemade hot chocolate.
  
• Ice Cream Sandwiches: Press two cookies around a scoop of vanilla or strawberry ice cream for double the nostalgia.
  
• Cookie Platter: Mix them with Monster Cookies and classic chocolate chip for a fun dessert tray.
  
• Coffee Break: A cappuccino or latte balances the sweetness.
  
• Lunchbox Treat: Pop one into a lunchbox for the ultimate midday surprise.
  

NEAPOLITAN COOKIE RECIPE FAQ 

I’ve tested dozens of swirl-style cookies, and the trick is all about dough weight and balance. Each dough portion needs to be about the same weight so the cookies bake evenly. 

Too much vanilla dough, and the middle spreads flat. Too much cocoa, and it dominates the flavor. 

Freeze-dried strawberries are the game-changer. They pack concentrated flavor without extra liquid that would make the dough sticky. 

After making these Neapolitan cookies with both Jello and pudding mixes, nothing compares to the real strawberry punch from freeze-dried fruit.

TOOLS NEEDED

• Large Baking Sheet: Lined with parchment paper or silicone mat.
  
• 1-Tablespoon Cookie Scoop: Helps shape ice-cream-style dough balls.
  
• Food Processor or Blender: For pulverizing freeze-dried strawberries.
  
• 3 Mixing Bowls: Keeps colors and flavors separate.
  
• Wire Cooling Rack: Ensures cookies cool evenly without soggy bottoms.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cookie Recipes

S’mores Cake Mix Cookies

Easy Soft Cinnamon Roll Cookies Recipe

Chocolate Lover’s Devil’s Food Cake Cookies Recipe

3 Ingredient Peanut Butter Cookies Recipe + Video

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Neapolitan Cookies

These Neapolitan Cookies capture the classic ice cream trio of chocolate, vanilla, and real strawberry flavor… in one soft and chewy bite!

Course Dessert

Cuisine Italian

Method Oven

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 22 cookies

Calories 6cal

Author Donna Elick

Ingredients

• 1 (17.5 ounce) bag Betty Crocker sugar cookie mix
• 1 large egg
• 1 stick (1/2 cup) unsalted butter, softened
• 3 ½ tablespoons freeze-dried strawberry powder (from a 1-ounce bag of freeze-dried strawberries, pulverized)
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon all-purpose flour
• ½ teaspoon pure vanilla extract

Instructions

• Preheat the Oven: Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
• Mix the Dough Base: In a large bowl, combine 1 (17.5 ounce) bag Betty Crocker sugar cookie mix, 1 large egg, and 1 stick (1/2 cup) unsalted butter, softened. Stir with a wooden spoon until combined.
• Divide the Dough: Divide dough evenly into three bowls (about 7.6 ounces each).
• Strawberry Dough: Add 3 ½ tablespoons freeze-dried strawberry powder to one bowl. Mix well.
• Chocolate Dough: Add 2 tablespoons unsweetened cocoa powder to the second bowl. Mix until fully combined.
• Vanilla Dough: Add 1 tablespoon all-purpose flour and ½ teaspoon pure vanilla extract to the third bowl. Mix until uniform.
• Form the Cookies: Using a teaspoon, scoop a small amount of each dough and roll into short ropes. Place ropes side by side in your hand with the vanilla dough in the middle. Press into a 1-tablespoon cookie scoop, scrape excess, and release onto the prepared baking sheet. The dough balls should look textured, like scoops of ice cream. Collect excess dough scraps to form “speckled” cookies at the end.
• Bake: Arrange cookies 2 inches apart on the baking sheet. Bake for 11–13 minutes, or until edges are lightly golden. Do not overbake or colors will darken.
• Cool: Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Bowl Discipline: Use separate bowls and spoons for each flavor dough so colors stay distinct.

Cookie Scoop Tip: Always scrape excess dough from the scoop before pressing in the next dough so flavors don’t mix.

Storage: Store in an airtight container at room temperature for up to 5 days, or refrigerate for 1 week. Freeze baked cookies for up to 3 months. Thaw at room temp before serving.

Freezing Dough: Wrap each flavored dough tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before baking.

Nutrition

Serving: 1 | Calories: 6cal | Carbohydrates: 1g | Protein: 0.4g | Fat: 0.3g | Saturated Fat: 0.1g | Cholesterol: 7mg | Sodium: 3mg | Sugar: 0.05g | Fiber: 0.2g | Calcium: 2mg | Iron: 0.1mg

Originally published October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Neapolitan Cookies appeared first on The Slow Roasted Italian.

What I love about this tiramisu cookie recipe is that it really does have the flavors of tiramisu cake!

I make these cookies all the time during the holiday season, and everyone loves the taste and texture of this chewy cookie recipe. I’ll double or triple this recipe so that I have a lot of cookies to share! 

You’ll get that classic Italian dessert flavor in every bite – and be reaching for more baked cookies before you’re even done chewing. They’re about to be your favorite thing to snack on! 

Making this recipe in cookie form is a fun twist, and it’s the perfect way to highlight those classic tiramisu flavors. 

One thing that I know about this delicious cookie recipe is that it’s the perfect balance between sweet and amazing. The top of the cookies are loaded with yumminess, too! 

If you’re a fan of the popular Italian dessert, Tiramisu, then I urge you to give these delicious cookies a try. 

You’ll get a fun combination of traditional tiramisu meets sugar cookies sprinkled in with other crazy-good flavors. 

For a full list of ingredients and the steps to make this tiramisu recipe, scroll to the recipe card below. Once you bake cookies that taste this good, you’ll be ready for more!  

Fill your dessert holiday tray with all that tiramisu flavor! 

Tiramisu Cookies

If you’re not familiar with this Italian delight, you’re really in for a treat! 

Classically made with sponge cake and ladyfingers, the cake itself is absolutely soaked in bitter coffee, kissed with sweet powdered chocolate, and topped with a creamy mascarpone whipped topping. 

I love this chocolate and coffee combo so much that I even put it in regular cake, ice cream cake, shortcake… almost everything at this point.

So, of course, I had to come up with a bite-sized treat packed with all that delicious flavor.

Craving plain ol’ tiramisu? I hear you! Here’s an easy peasy recipe you can make at home.

Ingredient Notes & Substitutions

• Snickerdoodle Cookie Mix – This secret shortcut is what makes these tiramisu cookies so easy and accessible! 
  
  We all have our favorite brands, so feel free to use yours. This is the secret to making these simple cookies! 
  
• Espresso Powder – Not the same as grounds! The powder is finer and has a strong, bitter espresso flavor. 
  
  It’s possible to use instant coffee as a substitute, but it really doesn’t lend the same intense flavor. It’s just less tiramisu-y! 
  
• Mascarpone – A sweet, buttery, nutty cheese. Its texture is close to cream cheese… which you can use as a substitute, but will result in that flavor overwhelming the rest. 
  
  The creamy mascarpone frosting is a must! I put it on the top to cover all the edges of the cookies. 
  
• Cheesecake Instant Pudding Mix – It needs to be instant — that’s what makes the frosting firm up! 
  
  Other options include white chocolate or vanilla pudding mixes.

Tips for Making Coffee Cookies with Mascarpone Frosting

• Chill the dough, and let the cookies cool before frosting.

The first time you’ll need to wait is after making the dough. 

You want to let it chill for at least 15 minutes, but ideally 30, so that the tiramisu cookies don’t spread too much while baking.

Second, you need to wait for the treats to cool before frosting! 

And I mean completely cool, not just cool enough for you to pick them up without burning yourself. 

Otherwise the cream-based frosting will melt, smear, and make a mess.

• Interested in trying a boozy version?

My tiramisu cookies recipe doesn’t contain alcohol as it is… but it can if you want it to! 

A tablespoon or two of either of the following will add a satisfying, almost sophisticated flair to these treats.

Sometimes I like to include Kahlua, which is a coffee liqueur with rum. It’s a sweet alcohol with notes of vanilla, so it’s just perfect for coffee cookies!

Then there’s Amaretto — a sweet almond liqueur. This Italian option is a little bitter, too, so it melds with the espresso just wonderfully. Any coffee-flavored liqueurs will work. 

• Wait to place the finishing touches.

If you’re not serving these tiramisu cookies right away, then hold off on adding the cocoa powder. 

The powder will gradually be absorbed by the mascarpone frosting, which basically entirely defeats the purpose — it’s all for aesthetics!

Storing and Freezing

Remaining cookies need to be refrigerated, due to the cream topping, and will keep for up to 4 days. 

They’ll last longer if stored separately from the icing, and up to 3 months when frozen! 

But freeze the cookie, not the frosting — it’ll clump and separate and be plain gross when it thaws. Instead, make it fresh whenever you thaw the cookies!

Kitchen Tools You Will Need

• Piping Bag with Decorator Piping Tips– Gives you more control over the mascarpone frosting and is less messy too. 
  
  You can also make your own by filling a plastic storage bag and snipping off the corner opposite from the zippered top!
  
• Cookie Scoops – Also great for meatballs, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time.
  
• Baking Sheets lined with parchment paper – Used for anything from cookies to roasting, a good baking pan will last for years.
  
• Stand mixer / electric mixer and large bowl 

Tiramisu Cookies Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Tiramisu Recipes

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Easy Tiramisu Cookies Recipe with Mascarpone Frosting

Tiramisu Cookies are an Italian delight! Bake a batch of sweet and bitter coffee cookies with a whipped topping to spruce up any occasion!

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

chill time 30 minutes minutes

Total Time 56 minutes minutes

Servings 16 – 20 large cookies

Calories 159cal

Author Donna Elick

Equipment

• baking sheet
• parchment paper
• mixing bowl
• cookie scoop
• stand mixer
• piping bag

Ingredients

Cookies

• 1 17.9 ounce bag snickerdoodle cookie mix cinnamon sugar packet removed
• 1 tablespoon espresso powder
• 1/2 cup 1 stick salted butter, melted
• 1 large egg

Frosting

• 8 ounce tub mascarpone cheese room temperature
• 8 ounce tub whipped topping
• 2 tablespoons cheesecake instant pudding mix
• 2 tablespoons cocoa powder

Instructions

• Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper or spray with baking spray.
• Whisk together the cookie mix and espresso powder until combined in a large mixing bowl.
• Add the melted butter and large egg and mix together until combined, about 1-2 minutes.
• Using a 1 ½ Tablespoon cookie scoop, for balls of dough and place them on the prepared baking sheet.
• Place the prepared cookie dough in the refrigerator for 15-30 minutes to chill.
• After the dough has chilled, bake for 7-11 minutes or until golden brown on the edges and set in the middle.
• Allow the cookies to cool completely before frosting.
• When ready to serve, make the frosting by beating the mascarpone cheese in a large mixing bowl with a hand or stand mixer until fluffy.
• Add in the whipped topping and cheesecake instant pudding mix and beat for 1-2 minutes, until combined, thick and fluffy.
• Using a piping bag and a large 2A Wilton or similar piping tip, pipe frosting onto each cooled cookie in a large spiral.
• Dust the cookies with cocoa powder before serving.

Nutrition

Serving: 1 | Calories: 159cal | Carbohydrates: 6g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 142mg | Sugar: 3g | Fiber: 0.2g | Calcium: 35mg | Iron: 0.2mg

Originally published October 2023, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Tiramisu Cookies Recipe with Mascarpone Frosting appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS COOKIE MONSTER COOKIE RECIPE

• Oversized drama: Each cookie is big enough to share… but why would you?
  
• Hidden surprise: Stuffed with Oreos and Chips Ahoy for double the cookie fun.
  
• Perfect texture: Crispy edges, chewy centers, and gooey chocolate.
  
• Fun colors: Brilliant Cookie Monster blue makes them unforgettable.
  
• Make-ahead friendly: Dough freezes beautifully for cookie cravings on demand.

Cookie Monster Cookies

I can’t even tell you how much fun these cookies are to make… and eat. The first time I pulled a tray out of the oven, Munchkin gasped and yelled, “They look like Cookie Monster exploded in the kitchen!” 

Chad? He didn’t say a word, just bit in and gave me the eyebrow raise that means don’t talk, I’m busy eating this masterpiece. 

These Cookie Monster stuffed cookies are as playful as they are indulgent: a little messy, totally extra, and absolutely worth every bite. Honestly, these might just be the happiest cookies I’ve ever baked.

Want the blue but a little tamed down? My Percy Jackson chocolate chip cookies should do the trick. Still need some monster? I’ve got another cookie that fits the bill!

INGREDIENT NOTES

• Butter: Use softened unsalted butter for the perfect creamy base. Salted works too, but reduce added salt by ¼ teaspoon.
  
• Brown Sugar vs. White Sugar: The higher ratio of brown sugar keeps cookies soft and chewy, while white sugar adds just enough crispness.
  
• Food Coloring: Gel food coloring is a must for that brilliant Cookie Monster blue. Royal blue alone works, but adding a drop or two of violet gives depth.
  
  Avoid liquid food coloring, which thins the dough.
  
• Chocolate Chips: A mix of semi-sweet and white chocolate chips gives contrast in flavor and color. Feel free to swap in dark or milk chocolate.
  
• Oreos & Chips Ahoy: The ultimate nostalgia combo. You can swap in other store-bought cookies of similar size or even try flavored Oreos for fun twists.
  
• Cornstarch: A secret trick for keeping Cookie Monster cookies tall, soft, and bakery-style.

VARIATIONS

Different Colors: Swap the blue for green, purple, or red. Perfect for themed parties!

Festive Monster Cookies: Add edible candy eyes after baking for a true “Monster Cookie” look.

Flavored Oreos: Try Birthday Cake, Peanut Butter, or Mint Oreos for fun twists.

Mini Version: Use mini Oreos and mini Chips Ahoy, then portion the dough into 2-tablespoon scoops. Bake for 9–11 minutes.

Chocolate Lovers’ Dream: Add cocoa powder to the dough and double the chocolate chips for a fudgy spin.

SERVING SUGGESTIONS

• With Milk: The classic. Nothing beats dunking one of these monsters in a cold glass of milk.
  
• Party Platter: Pile high on a tray with brownies and homemade Hostess cupcakes.
  
• Birthday Bash: Use them in place of the traditional cake. You can still add a candle and sing!
  
• Ice Cream Sandwiches: Slice in half and stuff with vanilla ice cream for the ultimate indulgence.
  
• Bake Sale Showstopper: Wrap individually… these Cookie Monster stuffed cookies sell themselves!!
  

COOKIE MONSTER COOKIE FAQ

Do these stuffed cookies need to be refrigerated?

The secret to these Cookie Monster cookies is the balance of structure and gooeyness. The cornstarch in the dough helps keep them tall and soft, while chilling the dough before baking prevents spreading. 

Using two types of chocolate chips gives contrast in both color and flavor, which really pops against the bright blue. And here’s my non-negotiable: stuffing with both Oreos and Chips Ahoy. 

The Oreo softens slightly during baking, while the Chips Ahoy stays a little crunchy, creating pockets of surprise texture. It’s playful baking science, and it works every single time.

TOOLS NEEDED

• Large Baking Sheet: Fits all six cookies at once with minimal spread.
  
• Parchment Paper: Prevents sticking and makes cleanup easy.
  
• Stand Mixer with Paddle Attachment: For creaming the butter and sugar, though a hand mixer works too.
  
• Mixing Bowls: For whisking dry ingredients separately if desired.
  
• Ice Cream Scoop or Kitchen Scale: For portioning out even 5-ounce cookie balls.
  
• Wire Cooling Rack: Keeps cookies from steaming on the pan.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cookie Recipes

S’mores Cake Mix Cookies

3 Ingredient Peanut Butter Cookies Recipe + Video

Easy Reese’s Brownie Cookies (Brownie Mix Recipe)

Easy Cosmic Brownie Cookies (Brownie Mix Cookies)

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Cookie Monster Cookies

Cookie Monster Cookies are stuffed with two more cookies for an oversized, indulgent treat. Colored blue in honor of the Monster himself!

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 14 minutes minutes

chill time 15 minutes minutes

Total Time 44 minutes minutes

Servings 6 giant cookies

Calories 584cal

Author Donna Elick

Ingredients

• 1 stick (1/2 cup) unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon royal blue gel food coloring
• 2 drops violet gel food coloring
• 2 cups all-purpose flour
• 2 teaspoons cornstarch
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1/2 cup semi-sweet chocolate chips plus extra for topping
• 1/2 cup white chocolate chips plus extra for topping
• 6 Chips Ahoy Original Chocolate Chip Cookies
• 6 Oreo cookies
• Additional chopped Chips Ahoy and Oreo cookies for topping

Instructions

• Prepare the Baking Sheet: Line a large baking sheet with parchment paper.
• Cream the Butter and Sugars: In a stand mixer fitted with the paddle attachment, cream 1 stick (1/2 cup) unsalted butter, softened, 3/4 cup packed light brown sugar, and 1/4 cup granulated sugar until light and fluffy.
• Add Wet Ingredients: Beat in 1 large egg, 2 teaspoons pure vanilla extract, and 1/2 teaspoon royal blue gel food coloring and 2 drops violet gel food coloring until the dough is evenly colored. Scrape down the sides of the bowl.
• Add Dry Ingredients: Add 2 cups all-purpose flour, 2 teaspoons cornstarch, 1/2 teaspoon baking soda, and 3/4 teaspoon kosher salt. Mix until a soft dough forms.
• Stir in Chips: Fold in 1/2 cup semi-sweet chocolate chips and 1/2 cup white chocolate chips.
• Shape and Stuff: Divide dough into 6 (about 5-ounce) portions. Flatten each portion into a disk. Place one of the 6 Chips Ahoy Original Chocolate Chip Cookies and one of the 6 Oreo cookies in the center, then wrap dough around to fully enclose. Shape into tall spheres. Press extra chocolate chips and chopped cookies into the tops.
• Chill: Freeze the dough balls for 15 minutes.
• Bake: Preheat oven to 375°F. Bake for 13–15 minutes, until edges are set but centers are slightly soft. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1 | Calories: 584cal | Carbohydrates: 101g | Protein: 8g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 502mg | Sugar: 58g | Fiber: 3g | Calcium: 75mg | Iron: 5mg

Originally published October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cookie Monster Cookies appeared first on The Slow Roasted Italian.

I love these chewy cookies! With the center of each cookie loaded with chocolate, what’s not to love about this great recipe? 

Not only is this an easy cookie recipe, but the little bites of indulgence are perfect for curbing that craving for rich chocolate flavor. 

I think that this is the perfect Christmas cookie – which is why I make this every year for our holiday cookie exchange. 

Delicious cookies like this can really be baked any time of year, but I find that during the colder months is the perfect festive time to whip them up. 

The easy chocolate ganache recipe is listed here as well, so you’ll be filling the center and top of the cookies in no time! The ganache pairs perfectly with the rest of the chocolate sugar cookies!  

Chocolate Thumbprint Cookies

Instead of a more traditional thumbprint cookie with jam or fruit filling, we’re doubling down on sweet cocoa flavor for a chocolate lovers’ dream!

Find it in both the dough and the ganache center for the ultimate chocolate thumbprint cookies recipe.

If you’re looking for a different spin on this classic, check out my Chocolate Cherry Thumbprint Cookies!

Double is always better in my opinion, which is why you’ll find double the chocolate in my pecan brownies, chocolaty buckeye brownie cookies, and Caramel Turtle Trifle.

And if double just isn’t enough for you, try my triple chocolate cookies with both baking chips and chunks!

Ingredient Notes and Substitutions

All you need is a handful of ingredients to get started! For the full list of ingredients, please see the recipe card below. 

• All-Purpose Flour – With so few ingredients, it’s important to be precise! 
  
  Measure your flour with the spoon and level method to ensure the dough is the perfect consistency.
  
• Cocoa Powder – I prefer Hershey’s Dark for this double chocolate cookies recipe as the flavor is much deeper.
  
• Unsalted Butter – Since every brand of butter contains a different amount of salt, it’s better to use unsalted so there are no texture or flavor surprises.
  
  If salted butter is all you have on hand, reduce the amount of kosher salt in the dough to ½ teaspoon.
  
• Egg – Your dough will mix together much smoother if this and the butter are room temperature before you begin.
  
• Instant Coffee Granules – The secret to baking with chocolate! These enhance the rich flavor but won’t make your treats taste like coffee, I promise.
  
• Ganache – A simple mixture of melted semisweet chocolate chips and heavy cream. Make it in the microwave! You can also make this into a dark chocolate ganache filling! 

While I think that everyone should make these rich chocolate cookies just like the recipe is written, you can change up the easy recipe a bit if you want. 

Adding a chocolate kiss to the center instead of the chocolate filling is an option, and a fun twist to the original recipe.

Another good idea is to make this into chocolate peppermint thumbprint cookies by add some crushed candy canes on top. 

The cookie base provides a great option for varied rich chocolate ganache or other fun flavors. It’s time to put your spin on this classic thumbprint cookie recipe!  

Double Chocolate Cookies Recipe Tips and Tricks

• Mix the dough just until combined.

Don’t think a higher speed on your mixer will get the job done faster! Mix in those dry ingredients on low so you can monitor the progress.

As soon as there are no more streaks of flour, it’s ready to scoop. Mixing longer will only result in dense, dry thumbprint cookies with chocolate.

• Make perfect wells for the ganache filling.

The best way to make thumbprint indentations in your cookies isn’t actually with your thumb! 

Since everyone’s digits are different sizes and shapes, stick with a kitchen tool instead.

A ¼ teaspoon measuring spoon is often the best size — rounded or flat-bottomed spoons (instead of elongated) are even better.

Be sure to indent as soon as the dough is rolled, or you’ll risk the edges cracking.

• Achieve picture-perfect round cookies. 

Once they’re out of the oven, use a round cookie or biscuit cutter to shape your chocolate thumbprint cookies. 

Simply swirl the cutter around each cookie to form a perfect circle.

Move quickly — the edges are much easier to shape while the dough is quite hot!

Storing and Freezing Easy Thumbprint Cookies with Chocolate

Once you’ve added the ganache, these treats can be stored in an airtight container in the refrigerator for 3 to 4 days. 

You can also double this chocolate thumbprint cookies recipe and freeze half of the dough for later! 

Wrap tightly in several layers of plastic wrap, then thaw in the refrigerator before baking.

Baked thumbprint cookies can be frozen for up to 3 months, but wait to add the ganache until the day you plan to serve them.

Kitchen Tools You Will Need

• Baking Sheets lined with parchment paper
• Mixing Bowls – You’ll need a variety of sizes to make the dough, roll it in sugar, and melt the chocolate for ganache.
• Stand mixer or large mixing bowl with hand mixer for the dough — don’t try to mix it by hand!
• A Piping Bag gives you more control over the chocolate and is less messy.  You can also make your own by filling a plastic storage bag and snipping off the corner opposite from the zippered top.
• Measuring cups
• Cookie scoop (not required but some people like using one to get symmetrical cookie balls!

Chocolate Thumbprint Cookies Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Double Chocolate Thumbprint Cookies (30-Minute Recipe)

Double Chocolate Thumbprint Cookies feature the silkiest ganache center you could ever dream of nestled right into a soft, chewy cookie!

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Total Time 28 minutes minutes

Servings 24 cookies

Calories 239cal

Author Donna Elick

Ingredients

• 2 cups granulated sugar divided
• 1 cup unsalted butter softened
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1 tablespoon instant coffee granules
• 2 cups all-purpose flour
• 1/2 cup dark chocolate Hershey’s cocoa powder
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda

Chocolate Filling:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy whipping cream

Instructions

• Preheat the oven to 350°F (175°C) and line 2 cookie sheets with parchment paper or silpat mats.
• Prepare the Cookie Dough: In a large bowl, cream together 1 cup of sugar and softened butter until light and fluffy (about 3 minutes). Add the egg, vanilla, and coffee granules. Beat until well combined. Add flour, cocoa powder, salt, and baking soda. Mix on low until just combined. Using a small ice cream scoop, form dough balls and roll them in the remaining 1 cup of sugar. Place them on the prepared cookie sheets, a few inches apart. Make an indentation in the center of each cookie using your thumb.
• Bake the Cookies: Bake in the preheated oven for 8 minutes or until the edges are set. Allow the cookies to cool on the sheets for 3-5 minutes before transferring them to a cooling rack.
• Prepare the Chocolate Ganache: In a microwave-safe bowl, heat the cream until hot but not boiling (about 1 minute). Pour the hot cream over the chocolate chips. Cover and let it sit for 3 minutes. Remove the cover and whisk until smooth. Let the ganache cool slightly, then spoon it into a piping bag (or a zip-top bag with the corner snipped off).
• Fill the Cookies: Pipe dollops of ganache into the indentations of the cooled cookies.
• Allow the Ganache to Set: Let the cookies sit at room temperature for about 1 hour or chill in the refrigerator for 30 minutes to allow the ganache to harden completely.

Notes

Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Get creative with the filling by using different flavored chocolates or adding a sprinkle of sea salt on top of the ganache.

Nutrition

Serving: 1 | Calories: 239cal | Carbohydrates: 30g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 127mg | Sugar: 20g | Fiber: 2g | Calcium: 16mg | Iron: 1mg

Originally published December 2023, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Double Chocolate Thumbprint Cookies (30-Minute Recipe) appeared first on The Slow Roasted Italian.

What I love about these no bake cookies is that they’re perfect for the holiday season. You can easily add as many festive sprinkles as you want, and enjoy each bite of this sweet treat. 

No bake recipes are always great because there are so many different ways that you can add a fun look or flavor.

I make this haystack cookie recipe all the time during Christmas, but I do think about it all year long! 

There are just a few simple ingredients needed to make this great recipe – and when all combined, it creates a delicious cookie. 

These little haystacks are honestly great any time of year and are always a huge hit when I make them. 

I think that this easy recipe is super fun for a cookie exchange and a great way to start a new family tradition making these no bake haystacks in the kitchen. 

Not only are haystack recipes like this the perfect addition during Christmas time, but this traditional haystack recipe is also one of the first recipes that I whip up when I’m craving a quick snack. 

They’re easy peasy, and a fun way to make an easy treat. You can make them in a larger size as well if you want – this haystacks recipe is totally versatile! 

The next time that you’re craving a sweet treat – have this simple no bake cookie recipe handy! 

Haystack Cookies

The first time I saw the movie Elf, I couldn’t help but think back on the scene where Buddy the Elf makes himself a decadent breakfast made with spaghetti and a whole bunch of candy. Is it excessive? 

Maybe. Does it look like a sweet tooth’s dream? Definitely!!

I decided to recreate Buddy’s breakfast in cookie form! I’ve always loved haystack cookies — chocolate, butterscotch, and peanut butter are melted over chow mein noodles, then set aside to harden. 

Yep, they’re no bake!

I decided to add M&Ms, marshmallows, and extra drizzled chocolate to create this Buddy the Elf-style haystack cookies recipe!

For more decadent desserts, make sure to check out my Outrageously Peanutty Snickers Brownie, Extreme Oreo Cupcakes, and Reese’s Peanut Butter Cup Extreme Brownie Cake recipes!

Also try my Gingerbread Layer Cake for a cozy and indulgent holiday dessert!

Ingredient Notes and Substitutions

• Chow Mein Noodles – The base that holds these treats together! The noodles themselves boast a sweet yet savory flavor to balance out the sweetness from the candy.
  
• Butterscotch Chips – A classic in any no bake haystack cookies recipe, so I had to include it in my version.
  
• Peanut Butter Chips – Is there anything better than PB and chocolate?! Not in my book!!
  
• White Chocolate Chips – Also a must! White chocolate complements the other ingredients perfectly. 
  
• Shortening – Helps to melt the butterscotch, peanut butter, and white chocolate chips.
  
• Milk Chocolate Chips – For that extra chocolate drizzle I mentioned! 
  
• M&Ms – Opt for mini M&Ms as full-size are a bit too large. 
  
• Marshmallow Bits – The same goes for the marshmallows! I’m using mini marshmallow bits, and they work perfectly.

Tips when Making This Recipe for Haystack Cookies 

• Prep your ingredients.

Before you start, make sure you have all your ingredients measured and ready to go. 

This recipe for haystack cookies moves pretty quickly once the microwaving begins, so having everything within arm’s reach will make the process smoother!

• Microwave at half power.

When you melt the chips and shortening, use the microwave at 50% power to prevent burning.

The gentle heat means that the white chocolate, butterscotch, and peanut butter chip mixture becomes smooth without burning the chocolate!

• Work quickly.

Once you’ve mixed in the noodles, form the teaspoon-sized portions of your haystack cookies as quickly as you can!

The mixture can harden fast, so speed is key to getting those perfect haystack shapes.

Storing and Freezing No Bake Haystack Cookies

Store leftovers in an airtight container at room temperature for up to 1 week. But honestly… they probably won’t last that long!!

You could also make a double batch of this haystack cookies recipe to freeze for later. Let your treats harden completely before placing them in an airtight container. 

I recommend adding parchment paper between each layer to help the cookies hold their shape. 

Freeze for up to 2-3 months. When you’re ready to eat them, simply allow them to come to room temperature on the counter before digging in!

Kitchen Tools You Will Need

• Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!
• Parchment Paper – Prevents your haystack cookies from sticking and makes clean-up a breeze!
• Piping Bag

Haystack Cookies Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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No Bake Haystack Cookies (Buddy the Elf Cookies)

Haystack Cookies are a magical combination of butterscotch, peanut butter, chocolate, M&Ms, and marshmallow bits.

Course Dessert

Cuisine American

Method Microwave

Prep Time 10 minutes minutes

cooling time 5 minutes minutes

Total Time 15 minutes minutes

Servings 18

Calories 165cal

Author Donna Elick

Equipment

• mixing bowl
• parchment paper
• piping bag

Ingredients

• 1/2 cup butterscotch chips
• 1/2 cup peanut butter chips
• 1/3 cup white chocolate chips
• 2 tablespoons shortening
• 5 ounces chow mein noodles (about 2 cups) 5 ounce container
• 1/3 cup milk chocolate chips
• Mini M&Ms
• Mini marshmallows bits

Instructions

• Prepare the counter top or a baking sheet with parchment paper.
• Place butterscotch chips, peanut butter chips, white chocolate chips, and shortening into a microwave safe bowl. Microwave chips at 50% power for 1 minute. Remove and stir. If needed, continue to microwave at 30 second intervals until completely smooth.
• Remove from the microwave and stir in the noodles. I add about 2 cups and stir. Then sprinkle in more and stir as needed to get a mixture of well coated noodles with a little extra mixture. You don’t want the cookies to be too dry. Stir until completely coated.
• Drop coated noodles (about a teaspoon in size) onto parchment paper, set aside to set.
• While coated noodles are hardening, microwave the milk chocolate at 50% power for 1 minute. Continue to heat at 30 second intervals until completely melted.
• Place melted chocolate into a piping bag and snip off the tip with scissors.
• Drizzle the melted chocolate onto the hardened haystacks in a random pattern.
• Top with mini marshmallows and mini M&Ms.
• Let chocolate on the haystacks harden and then serve.

Notes

These can be stored in an airtight container at room temperature for up to 1 week. (They probably won’t last that long.)

Nutrition

Serving: 1 | Calories: 165cal | Carbohydrates: 27g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 186mg | Sugar: 9g | Fiber: 1g | Calcium: 10mg | Iron: 1mg

Originally published November 2023, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post No Bake Haystack Cookies (Buddy the Elf Cookies) appeared first on The Slow Roasted Italian.