20 Cookie Recipes To Try Including Fudgy Brookies, Mochi Cookies, And Miso Butter Cookies - EatBook.sg - New Singapore Restaurant and Street Food Ideas & Recommendations
Desserts Recipes

20 Cookie Recipes To Try Including Fudgy Brookies, Mochi Cookies, And Miso Butter Cookies

9th July 2020

These cookie recipes will level up your baking game


Judging from the shortage of baking supplies and long queues outside Phoon Huat outlets, it seems like everyone has been getting down to some home-baking. Whether you’ve discovered your newfound passion, or simply want to use up your baking ingredients, these cookie recipes look and taste good enough to promote you to the title of an experienced home-baker.


1. Fudgy Brookies


Cookie Recipes - Brookies
Image credit: @fineday.madefromhome

Sporting a crispy, crinkly surface and chewy, chocolatey centre, these Fudgy Brookies might resemble brownies but they come in the shape of bite-sized cookies. If you want to balance out the sweetness of this crossover, sprinkle flaky sea salt over the brookies right before they go into the oven. Or to enhance the chocolate flavour further, stud the top of each brookie with dark chocolate chips.

Yield: 18 cookies

Time needed: 20 minutes

Ingredients

230g dark chocolate, chopped
5 tbsp unsalted butter
2 tsp instant coffee powder
60g light brown sugar
140g granulated sugar
2 eggs
1 tsp vanilla extract
35g of all-purpose flour
1 tbsp cocoa powder
¼ tsp of salt
½ tsp baking powder

Sea salt flakes (optional)
Chocolate chips (optional)

Steps:

  1. In a heat-proof bowl, add in the chocolate chunks, butter, and instant coffee. In the microwave or over a double boiler, melt the mixture together while stirring to combine. Set aside to cool to room temperature.
  2. In a bowl, add in the sugar, eggs, and vanilla extract. Using a hand mixer or whisk, beat the mixture for three to four minutes till it becomes thicker in consistency, and paler in colour. Add in the cooled chocolate and whisk till well-combined.
  3. In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder.
  4. Combine the dry and wet ingredients, then fold until just combined. Freeze for at least half an hour till the batter is firm.
  5. Preheat the oven to 160°C, and line a baking sheet with a baking mat or parchment paper.
  6. Using a cookie scoop or large spoon, scoop out balls of dough about the size of two tablespoons, and place them on the baking sheet, at least four inches apart.
  7. Sprinkle sea salt flakes over each brookie and stud the top with chocolate chips. Bake for nine to ten minutes until the edges of the brookies are slightly set.
  8. Let the cookies cool on the baking sheet for five minutes, then transfer to a cooling rack to cool completely.

Recipe adapted from The Flavor Bender’s post.


2. Miso Butter Cookies


Cookie Recipes - Miso Butter Cookies
Image credit: @afoodiesharmony

Using miso in sweet creations is no secret in the baking universe. The condiment, which is made out of fermented soybeans, is a staple in Japanese cooking, and is used in soups, marinades, and even salad dressings. Including this versatile paste into your batter adds a salty and nutty element, thus complementing the sugary butter cookie recipes amazingly well.

This Miso Butter Cookies recipe calls for white miso, but if you only have red or Awase miso on hand, reduce the amount by half as they are typically stronger in flavour.

Yield: 32 cookies

Time needed: 30 minutes

Ingredients

½ cup unsalted butter, room temperature
½ cup granulated sugar
2 tbsp white miso
1 egg
200g all-purpose flour
1 tsp baking powder
3 tbsp white sesame seeds, toasted
3 tbsp black sesame seeds, toasted

Steps:

  1. Using a hand mixer, beat softened butter for 30 seconds till smooth. Add in the sugar and miso paste, and beat on high speed for two minutes until light and fluffy.
  2. In a small bowl, crack in the egg and beat lightly. Stream the beaten egg into the mixture and whisk continuously. Scrape down the sides of the bowl and mix till well-combined.
  3. In a separate bowl, sift together the flour and baking powder. Add the dry ingredients into the wet ingredients gradually in batches, mixing well in between additions. Cover the bowl and refrigerate the dough for at least half an hour.
  4. On a floured work surface, roll the dough into a large ball, then cut it into half. Form both halves into two long logs, about 25cm long and 2.5cm in diameter, then cut both logs into half again so you have four shorter logs. Loosely cover the dough with cling wrap and freeze them for 15 minutes.
  5. In two shallow trays, spread the toasted white and black sesame seeds evenly. 
  6. Dampen a paper towel with water and wrap it around each dough log to moisten its surface. Roll two logs in each tray of sesame seeds, coating the outside of the dough completely. Wrap each seed-coated log tightly in cling wrap and refrigerate for at least 30 minutes.
  7. Preheat the oven to 180°C, and line a baking sheet with a baking mat or parchment paper.
  8. Using a sharp knife, cut each log into eight even slices and transfer them onto the baking trays. Bake the cookies for 20 to 22 minutes, or until lightly browned on the edges.
  9. Let the cookies cool on the baking sheet for five minutes, then transfer to a cooling rack to cool completely. Enjoy immediately or store in an airtight container for up to one week.

Recipe adapted from Just One Cookbook’s post.


3. Matcha Mochi Cookies


Cookie Recipes - Matcha Mochi Cookies
Image credit: @unprofessional_cook

The mesmerising mochi-pulls of these trendy cookie recipes have been popping up on my IG feed recently, and it seems like these Matcha Mochi Cookies are the most popular variant by far. Besides making a pretty picture, the mochi centre also gives each bite-sized cookie a satisfying chew. I recommend throwing in some white chocolate chips to complement the earthy bitterness of the matcha.

Yield: 12 cookies

Time needed: 40 minutes

Ingredients

Matcha cookie dough:
120g unsalted butter, room temperature
40g  brown sugar
40g granulated sugar
1 egg, beaten
½ tsp vanilla extract
120g all-purpose flour
1 tbsp matcha powder
½ tsp cornstarch
¼ tsp baking powder
¼ tsp salt

Mochi filling:
35g glutinous rice flour
10g cornstarch
8g sugar
¼ tsp vegetable oil
60g milk or water

White chocolate chips (optional)
Sea salt flakes (optional)

Steps:

  1. In a bowl, beat softened butter with a hand mixer until smooth. Add in sugar and beat for a few more minutes until light and fluffy.
  2. Gradually stream the beaten egg into the mixture while whisking continuously. Add in vanilla extract and mix until well-combined.
  3. In a separate bowl, sift together flour, matcha, cornstarch, baking powder, and salt. Add the dry ingredients into the wet ingredients gradually, mixing well in between additions till a soft dough forms.
  4. On a large tray, portion the dough into 30g balls. Cover loosely with cling wrap and refrigerate for at least 30 minutes.
  5. In a heat-proof bowl, combine glutinous rice flour, cornstarch, sugar, vegetable oil, and milk. Mix well till there are no more lumps.
  6. Steam the mixture on high heat for 15 to 20 minutes or until the mochi is cooked. Use a fork to mix and slightly break up the mochi, then freeze for 10 minutes till the mochi has cooled.
  7. On a work surface, lay out a large piece of cling wrap. Lightly dust the surface of the plastic with some cornstarch. 
  8. Turn out the mochi dough, and knead the mochi for five to ten minutes by bringing the sides of the cling wrap up, using the palm to press down over the plastic. Wrap tightly with cling wrap and refrigerate for 30 minutes.
  9. Preheat the oven to 160°C, and line a baking sheet with a baking mat or parchment paper.
  10. Divide the chilled mochi dough in pieces of 10g each. Flatten each matcha cookie dough ball and place a piece of mochi in the centre. Pinch the sides of the matcha cookie dough together to seal the mochi in.
  11. Sprinkle sea salt flakes over each cookie and stud the top with white chocolate chips. Bake for eight to nine minutes.
  12. Let the cookies cool on the baking sheet for five minutes, then transfer to a cooling rack to cool completely.

Recipe adapted from Vancouver Pigout blog’s post.


4. Lemon Crinkle Cookies


Cookie Recipes - Lemon Crinkle Cookies
Image credit: @kimscookingnow

These citrusy Lemon Crinkle Cookies are crackly on the outside and satisfyingly melt-in-the-mouth. Some cookie recipes online call for lemon extract, but that usually lends the cookies a strong artificial flavour. Instead, use lots of lemon juice and zest to infuse the tart flavour of fresh lemon.

Interestingly, this is one of the few cookies that taste better after being refrigerated for a couple of days; its lemon flavour is intensified while the cookie’s texture remains soft and chewy.

Yield: 45 cookies

Time needed: 15 minutes

Ingredients

1 cup unsalted butter, room temperature
1 ¾ cups granulated sugar
2 eggs
2 tbsp fresh lemon juice (about 2 lemons)
1 tbsp lemon zest
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
¼ tsp baking soda
2 to 5 drops yellow food colouring (optional)
1 cup powdered sugar

Steps:

  1. In a bowl, combine the softened butter and sugar. Using a hand mixer on high, cream together the butter and sugar for three to five minutes, till the mixture is light and fluffy. 
  2. Add in the eggs one at a time, beating well after each addition. Then add in the lemon juice, lemon zest, and vanilla extract. Mix well to combine, not forgetting to scrape down the sides of the bowl. 
  3. In a separate bowl, sift together the flour, salt, baking powder, and baking soda.
  4. Combine the dry and wet ingredients, as well as the food colouring, then fold till just combined. Cover the bowl and refrigerate for at least 30 minutes.
  5. Preheat the oven to 190°C, and line a baking sheet with a baking mat or parchment paper. Scoop out balls of cookie dough about the size of one tablespoon and generously coat each ball with powdered sugar. 
  6. Place them on the baking sheet, at least two inches apart, then bake cookies for nine to ten minutes, until the edges of the cookies are just set and the centres are still soft. 
  7. Let the cookies cool on the baking sheet for five minutes, then transfer to a cooling rack to cool completely. 

Recipe adapted from A Spicy Perspective’s post.


5. Earl Grey Shortbread Cookies


Cookie Recipes - Earl Grey Shortbread Cookies
Image credit: @lieblingsschmaus

Shortbread is a popular accompaniment to tea, but these Earl Grey-infused butter cookies will give you the best of both worlds. You won’t even have to wash many dishes after making this cookie, since the dough recipes can be entirely prepared in a blender or food processor. We recommend using whole, dried tea leaves to give the shortbread cookies a stronger tea aroma!

Yield: 24 cookies

Time needed: 15 minutes

Ingredients

2 cups all-purpose flour
2 tbsp Earl Grey tea leaves
½ tsp salt
¾ cup powdered sugar
1 tsp vanilla extract
1 cup butter, cubed and at room temperature

Steps:

  1. In a food processor or blender, pulse the flour, tea leaves, and salt until the tea leaves are distributed evenly in the mixture. 
  2. Add in the powdered sugar, vanilla, and butter cubes. Pulse until the mixture comes together as a dough.
  3. Turn out the dough onto a large sheet of cling wrap. Form the dough into a long log, about 20cm in length and 6cm in diameter. Wrap tightly with the cling wrap and refrigerate for at least 30 minutes.
  4. Preheat the oven to 190°C, and line a baking sheet with a baking mat or parchment paper.
  5. Slice the chilled log into disks slightly thinner than 1cm, then place them on the baking sheet two inches apart.
  6. Bake cookies for 12 minutes, until the edges of the cookies are slightly browned.
  7. Let the cookies cool on the baking sheet for five minutes, then transfer to a cooling rack to cool completely.

Recipe adapted from Food Network’s post.


6. Salted Egg Yolk Cookies


Cookie Recipes - Salted Egg Yolk Cookies
Image credit: @whisked_aor

Indisputably, overindulging in these Salted Egg Yolk Cookies is one of the main reasons for my weight gain during CNY. Savoury, rich, and buttery, these bite-sized morsels are dangerously difficult to stop eating, and it doesn’t help that this recipe makes up to 60 cookies at one go. But if you’ve got a big family like me, these moreish cookies will definitely not last long.

To make salted egg yolk cookies, obviously, you’ll need salted egg yolks. You can find these eggs easily in the supermarket or, if you have some time on your hands, try curing your own egg yolks at home just using salt.

Yield: 60 cookies

Time needed: 20 minutes

Ingredients

4 salted egg yolks
120g unsalted butter, room temperature
40g castor sugar
20g powdered sugar, sifted
180g all-purpose flour
20g cornstarch
1 tbsp milk powder (optional)
¼ tsp baking powder
½ tsp salt

1 egg yolk, lightly beaten with 1 tsp of water
Sesame seeds (optional)

Steps:

  1. Steam salted egg yolks over medium heat for 15 to 20 minutes to cook them, then mash them up into a paste.
  2. In a bowl, cream together butter and both sugars together till light and fluffy. Add in the mashed salted egg yolks and mix to combine.
  3. In a separate bowl, sift together flour, cornstarch, milk powder, baking powder, and salt.
  4. Combine the dry and wet ingredients, then fold till just combined, and the mixture forms into a dough. Cover with cling wrap and refrigerate for one to two hours.
  5. Preheat the oven to 170°C, and line a baking sheet with a baking mat or parchment paper.
  6. On a floured work surface, roll the dough into a 5mm-thick sheet. Using a cookie cutter, punch out as many cookies as you can and place them on the prepared baking sheets.
  7. Brush the tops of the cookies with the egg wash and top with a sprinkle of sesame seeds. Bake for eight minutes, until the edges of the cookies start to brown.
  8. Let the cookies cool on the baking sheet for five minutes, then transfer to a cooling rack to cool completely.

Recipe adapted from WhisknFold’s post.


7. Thick Levain Bakery-style Cookies


Cookie Recipes - Levain-style Cookies
Image credit: @sinfact.ory

These cookies began as a copycat of Levain Bakery’s famous giant cookies, and have attained a whole category of their own, known as Thick Levain Bakery-style Cookies. Bakers and food bloggers across the internet have put their own spin on the iconic cookie, making matcha-flavoured recipes and even vegan alternatives. This particular recipe makes the classic chocolate chip cookies that are stuffed with crunchy walnuts.

Each of these incredibly sized cookies apparently weighs about six ounces each—that’s a little heavier than a billiard ball. So if you want to keep your bites less dense and heavy on the palate, use a mix of cake flour and all-purpose flour for these hefty cookie recipes.

Yield: 8 cookies

Time needed: 15 minutes

Ingredients

1 cup cold butter, cut into cubes
1 cup brown sugar
½ cup granulated sugar
2 eggs
1 ½ cups cake flour
1 ½ cups all-purpose flour
1 tsp cornstarch
¾ tsp baking soda
¾ tsp salt
2 cups chocolate chips
2 cups walnuts, roughly chopped

Steps:

  1. Preheat the oven to 210°C, and line baking sheets with baking mats or parchment paper.
  2. In a large bowl, cream together the cold butter and sugar for four minutes, or until creamy and fluffy.
  3. Add in the eggs one at a time, beating well after each addition till the mixture is well-combined.
  4. In a separate bowl, sift together both the flour, cornstarch, baking soda, and salt.
  5. Combine the dry and wet ingredients, then fold until just combined. Pour in the chopped walnuts and chocolate chips, and stir to distribute evenly.
  6. Form the dough into large balls, about the size of a small fist. Place on the prepared baking sheets, spaced at least six inches apart.
  7. Bake for nine to twelve minutes until golden brown on the top.
  8. Let the cookies cool on the baking sheet for ten minutes, then transfer to a cooling rack to cool completely.

Recipe adapted from Modern Honey’s post.


8. Chilli & Chocolate Cookies


Cookie Recipes - Chilli Chocolate Cookies
Image credit: @green.flexi.queen

Chocolate and chilli have always been an intriguing combination. Something about the natural bittersweet flavour of chocolate just blends well with the sharp heat of chilli peppers. The spice in this cookie is quite subtle, and comes as more of an after-burn rather than the predominant flavour.

If you can find actual chilli chocolate on your supermarket run, use them in place of the dark chocolate chunks to add even more spice. You can also sprinkle some dried chilli flakes before you put these in the oven if you’re feeling extra adventurous. 

Yield: 20 cookies

Time needed: 15 minutes

Ingredients

1 ¼ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
1 tsp ground cayenne pepper
¼ tsp ground cinnamon
6 tbsp Dutch-processed cocoa powder
½ cup unsalted butter, room temperature
½ cup granulated sugar
½ cup light brown sugar
1 egg
1 tsp vanilla extract
1 cup dark chocolate, chopped

Steps:

  1. In a bowl, whisk together flour, baking soda, salt, cayenne pepper, cinnamon, and cocoa powder.
  2. In a separate bowl, cream butter and both sugars together till completely smooth. Crack in the egg and add the vanilla extract. Mix well together to combine.
  3. Combine the dry and wet ingredients, then mix till everything is just combined.
  4. Add in the chopped dark chocolate and fold a few times till the chocolate chunks are evenly distributed. Cover the bowl and refrigerate for half an hour or up to overnight.
  5. Preheat the oven to 180°C, and line a baking sheet with a baking mat or parchment paper. Scoop out balls of cookie dough about the size of a rounded tablespoon and place them on the baking sheet, at least two inches apart.
  6. Bake cookies for eight to ten minutes, until the edges of the cookies are just set and the centres are still soft. 
  7. Let the cookies cool on the baking sheet for five minutes, then transfer to a cooling rack to cool completely. Enjoy immediately or store in an airtight container for up to four days.

Recipe adapted from Two Peas & Their Pod’s post.


9. Brown Butter Oatmeal Cookies


Cookie Recipes - Brown Butter Oatmeal Cookies
Image credit: @simplefoodcanada

These Brown Butter Oatmeal Cookies not only smell heavenly, but also taste amazingly rich. Brown butter, also known as beurre noisette, is made by heating unsalted butter long enough to cook out the water and turn the milk solids brown. This process gives the melted butter a deep nutty flavour, and when added to baked goods, infuses a delicious and toasty aroma. 

Yield: 20 cookies

Time needed: 30 minutes

Ingredients

1 cup unsalted butter
200g brown sugar
2 eggs
1 tsp vanilla extract
1 ½ cups all-purpose flour
2 cups rolled oats or quick cook oats
1 tsp baking soda
1 tsp salt

Sea salt flakes (optional)

Steps:

  1. In a saucepan over medium heat, melt the butter while whisking continuously, and heat for 10 to 15 minutes till the melted butter turns into a rich amber. Set aside to cool completely.
  2. In a bowl, whisk together ¾ cup of the cooled brown butter, brown sugar, eggs, and vanilla till the mixture is smooth.
  3. In a separate bowl, whisk together the flour, oats, baking soda, and salt.
  4. Combine the dry and wet ingredients then fold until just combined. Refrigerate uncovered for at least 20 minutes.
  5. Preheat the oven to 180°C, and line a baking sheet with a baking mat or parchment paper. 
  6. Scoop out balls of cookie dough about the size of two tablespoons and place them on the baking sheet, at least three inches apart. Press down on each ball of dough till they are about half an inch thick.
  7. Bake for 10 to 12 minutes, until the edges of the cookies are golden brown.
  8. Sprinkle each cookie with some sea salt when they come out of the oven, and let them cool on the baking sheet for five minutes, then transfer to a cooling rack to cool completely.

Recipe adapted from Butternut Bakery Blog’s post.


10. Soft Speculoos Cookies


Cookie Recipes - Soft Speculoos Cookies
Image credit: @diesel_delights

One thing better than a spoonful of cookie butter is a cookie full of cookie butter. These dreamy Soft Speculoos Cookies taste of sweet caramel and have the most tender mouthfeel.

Pro tip: the key to incredibly soft and chewy cookie recipes is to not overmix or overbake them. Overmixing develops the gluten in the flour and results in flatter, crunchier cookie recipes, while overbaking will cause the centre of the cookies to firm up too much. Once the edges of the cookies are set, pull them out of the oven immediately!

Yield: 12 cookies

Time needed: 15 minutes

Ingredients

1 egg
1 cup Biscoff spread or Speculoos Cookie Butter
¾ cup brown sugar, packed
1 ½ tbsp vanilla extract
110g all-purpose flour
2 tsp cornstarch
1 ½ tsp cinnamon
1 tsp baking soda
⅛ tsp salt

Steps:

  1. In a large bowl, combine the egg, cookie spread, brown sugar, and vanilla extract. Using a hand mixer on medium-high speed, cream the ingredients together for four to five minutes until light and fluffy.
  2. In a separate bowl, sift together the flour, cornstarch, cinnamon, baking soda, and salt.
  3. Combine the dry and wet ingredients, then fold until just combined. The dough will be soft and slightly oily, but if the dough is too sticky or wet, add up to two additional tablespoons of flour till the dough comes together.
  4. Cover the bowl loosely and refrigerate the dough for at least 2 hours, or up to overnight.
  5. Preheat the oven to 180°C, and line a baking sheet with a baking mat or parchment paper. Form the cookie dough into mounds the size of two heaped tablespoons, and place them on the baking sheet, at least three inches apart.
  6. Bake for eight to nine minutes, until the edges of the cookies are just set and the centres are still soft.
  7. Let the cookies cool on the baking sheet for five minutes, then transfer to a cooling rack to cool completely.

Recipe adapted from Averie Cooks’ post.


11. Condensed Milk Cookies


Cookie Recipes - Condensed Milk Cookies
Image credit: @whos_baking

These Condensed Milk Cookies are the simplest to make out of all the cookie recipes here. Not only can they be made in a single bowl, but also only requires three ingredients: flour, butter, and condensed milk. The texture of these cookies strongly resembles butter cookies, and work great as sandwich cookies with a jam filling, melted chocolate, or even more condensed milk.

Like with many cookie recipes, you can make a big batch of the cookie dough, freeze it for up to a month in an airtight container, then roll it out and bake it whenever you want a quick sugar fix.

Yield: 24 sandwich cookies

Time needed: 10 minutes

Ingredients

150g all-purpose flour
110g cold butter, cut into small cubes
60g sweetened condensed milk
1 tsp vanilla extract (optional)

Filling of choice:
Sweetened condensed milk, jam, nutella, or melted chocolate

Steps:

  1. In a large bowl, combine flour and cold butter. Using your fingertips, rub the butter into the flour till the mixture resembles coarse breadcrumbs.
  2. Add in the condensed milk and vanilla extract, and mix until the dough comes together. Freeze for 10 minutes for the dough to firm up slightly.
  3. Preheat the oven to 180°C, and line a baking sheet with a baking mat or parchment paper.
  4. On a floured work surface, roll out the dough into a 6mm-thick sheet. Using lightly floured cookie cutters, cut out as many cookies as you can and place them on the prepared baking sheet.
  5. Using a small, round cookie cutter, cut out circles into the centre of half the cookies to make jam-filled sandwich cookies. Bake for 10 minutes, or until the cookies are slightly golden.
  6. Let the cookies cool on the baking sheet for five minutes, then transfer to a cooling rack to cool completely.
  7. Spoon half a teaspoon of filling onto the centre of one cookie, then complete the cookie sandwich with another cookie. Repeat until all your cookies are used up.

Recipe adapted from Emma’s Goodies’ video.


12. Nutella Molten Lava Cookies


Cookie Recipes - Nutella Molten Lava Cookies
Image credit: @diet.rite

If you’re looking for something to post on your IG that’ll leave your friends drooling, these Nutella Molten Lava Cookies will do the job. Each fudgy chocolate cookie encases a gooey and rich Nutella centre. If you enjoy them fresh and warm out of the oven, these lava cookies are soft, melty, and super indulgent. 

Yield: 24 cookies

Time needed: 20 minutes

Ingredients

24 tbsp Nutella spread

200g unsalted butter, room temperature
½ cup granulated sugar
¼ cup brown sugar
2 eggs
2 tsp vanilla extract
2 cups all-purpose flour
¾ cup cocoa powder
1 tsp baking soda
3 tsp cornstarch
1 tsp salt
1 cup chocolate chips

Steps:

  1. On a large tray lined with parchment paper or cling wrap, dollop 24 separate tablespoons of Nutella spread, spacing them apart. Freeze for at least an hour, or until solid.
  2. In a bowl, combine the butter and sugars, and cream together for four to five minutes until light and fluffy. Add in vanilla extract and the eggs, one at a time, mixing in between additions.
  3. In a separate bowl, sift together the flour, cocoa powder, baking soda, cornstarch, and salt.
  4. Combine the dry and wet ingredients, then fold until just combined. Add in the chocolate chips and stir till evenly distributed in the mixture. Refrigerate for 30 minutes.
  5. Scoop the chilled cookie dough into portions about the size of two heaped tablespoons. Form them into balls and flatten them with your hands. Place a tablespoon of frozen Nutella in the centre and pinch the slide to enclose a dollop of Nutella within each cookie.
  6. Place the cookies on lined baking sheets, spacing them about two inches apart. Freeze for an hour.
  7. Preheat the oven to 175°C, and bake cookies straight out of the freezer for 12 to 15 minutes until set around the edges.
  8. Let the cookies cool on the baking sheet for five minutes, then transfer to a cooling rack to cool completely.

Recipe adapted from Archana’s Kitchen’s post.


13. Peanut Butter & Jam Thumbprint Cookies


Cookie Recipes - Peanut Butter Jam Thumbprint Cookies
Image credit:
@personalchefmark

Sweet, savoury, nutty, and tart, peanut butter and jam is one of the best flavour combinations ever invented. Incorporating the two flavours in a bite-sized treat, these Peanut Butter & Jam Thumbprint Cookies are indented in the centre and filled with sweet jam. The jam wells may dry up a little in the oven, so top them up with more jam after they cool down.

Yield: 32 cookies

Time needed: 25 minutes

Ingredients

½ cup unsalted butter, room temperature
½ cup brown sugar, packed
¼ cup granulated sugar
1 egg
¾ creamy peanut butter
1 tsp vanilla extract
155g all-purpose flour
½ tsp baking soda
¼ tsp salt

¾ cup salted peanuts, finely chopped (optional)
6 tbsp jam

Steps:

  1. In a large bowl, combine the softened butter and both sugars. Cream together with a hand mixer on medium-high speed for four to five minutes, until light and fluffy.
  2. Add in the egg and beat until well-combined. Scrape down the sides of the bowl then add in the peanut butter and vanilla extract. Continue beating until well combined.
  3. In a separate bowl, sift together the flour, baking soda, and salt.
  4. Combine the dry and wet ingredients, then fold until just combined. Cover the bowl loosely and refrigerate for at least one hour.
  5. Scoop the chilled dough into balls about the size of a tablespoon. Roll each ball into finely chopped peanuts and place them onto baking sheets lined with parchment paper.
  6. Using your thumb or the bottom of a wooden spoon, make an indentation in the centre of each cookie. Loosely cover the tray of cookies and refrigerate for two hours or up to two days.
  7. Preheat the oven to 180°C. Space your cookies out at least three inches apart, and spoon a heaping half-teaspoon of jam into each indent.
  8. Bake for 11 to 13 minutes, until cookies are lightly browned around the edges.
  9. Let the cookies cool on the baking sheet for five minutes, then transfer to a cooling rack to cool completely.

Recipe adapted from Sally’s Baking Addiction’s post.


Cookie base recipes


14. The Best Chewy Cookie Base


Cookie Recipes - The Best Chewy Cookies
Image credit: @sweetavenue.id

As much as we’ll love to cover all the cookie recipes in the world, that’ll probably take way too long. Instead, try this chewy cookie dough which is versatile enough to make as many recipes and flavour combinations as you can think up.

Cookie Recipes - The Best Chewy Cookie Base
Image credit: @parsleyandspice

You can customise your cookie recipes with your favourite candies, chopped nuts, and chocolate chips to recreate your ideal batch. To give you some cookie recipes ideas, we’ve included a few classic combinations such as rocky road, birthday cake, as well as sweet and savoury salted caramel pecan cookies.

Yield: 24 cookies

Time needed: 10 minutes

Ingredients

¾ cup unsalted butter, room temperature
¾ cup brown sugar
½ cup granulated sugar
1 egg
1 tbsp vanilla extract
2 cups all-purpose flour
1 tbsp cornstarch
1 tsp baking soda
¾ tsp sea salt

Classic Chocolate Chip Cookies:
1 ½ semi-sweet chocolate chips or chunks

Rocky Road Cookies:
½ cup almonds, roughly chopped
½ cup semi-sweet chocolate chips
1 cup mini marshmallows

Oreo Chunk Cookies
10 Oreos, blended into fine crumbs
14 Oreos, roughly chopped

Birthday Cake Cookies
¼ cup sprinkles
1 cup white chocolate chips

Salted Caramel Pecan Cookies
¾ cup pecans, toasted and roughly chopped
¾ cup soft caramel candies, roughly chopped
Sea salt flakes

Steps:

  1. In a large bowl, combine the softened butter and both sugars. Cream together with a hand mixer on medium-high speed for four to five minutes, until light and fluffy. Add in the egg and vanilla, then beat until well-combined.
  2. In a separate bowl, sift together the flour, cornstarch, baking soda, and salt. If you’re making Oreo chunk cookies, add in the Oreo crumbs at this step and whisk together.
  3. Combine the dry and wet ingredients, then fold until almost combined. Toss in the add-ins of your choice, then mix until evenly distributed. Cover the bowl loosely and refrigerate for half an hour.
  4. Preheat the oven to 180°C, and line a baking sheet with a baking mat or parchment paper.
  5. Scoop the chilled dough into balls about the size of two tablespoons and place them on the prepared baking sheet two inches apart. If you’re making salted caramel cookies, top each cookie ball with a sprinkle of sea salt.
  6. Bake for eight to nine minutes, until the edges are golden.
  7. Let the cookies cool on the baking sheet for five minutes, then transfer to a cooling rack to cool completely.

Recipe adapted from Cookies & Cups’ post.


15. Cookie Box Butter Cookie Recipes


Cookie Recipes - Cookie Box Butter Cookies
Image credit: @pishon.korea

If a friend’s birthday is coming up, you can try surprising them with a cookie box as a sweet gift. These butter cookie recipes produce a giant batch of cookies, approximately 100 cookies, in five different variations. You can even diversify the cookie recipes by using different cookie cutter shapes and toppings such as chocolate pieces, fruit preserves, and chopped nuts.

Cookie Recipes - Cookie Box Butter Cookie
Image credit: @cocoberry_dessert

Thanks to the ratio of flour to other ingredients, it is hard to overwork this dough. This means that you can even re-roll cookie dough scraps and recreate these simple icebox cookie recipes. These cookie recipes are easiest to work with while they are still slightly chilled. So if your kitchen is too warm, you might have to pop the dough in the freezer for five to ten minutes for it to firm up.

Yield: 100 cookies (about three to four medium cookie boxes)

Time needed: 30 minutes

Ingredients

Vanilla Butter Cookie base:
750g unsalted butter, room temperature
300g powdered sugar
3 tsp vanilla extract
3 egg whites, room temperature
900g all-purpose flour
¼ tsp salt

Linzer Cookies:
½ cup almond flour
4 tbsp all-purpose flour
½ tsp almond extract

Spiced Cookies:
2 ¾ tsp ginger spice
3 tsp cinnamon spice
3 tsp cocoa powder
4 tbsp all-purpose flour

Matcha Butter Cookies
3 tbsp matcha powder
4 tbsp all-purpose flour

Chocolate Butter Cookies
60g cocoa powder
5 tbsp hot milk
2 tbsp powdered sugar
2 tbsp all-purpose flour

Steps:

  1. In a large bowl, beat the softened butter with a hand mixer on medium speed for two minutes. Add in the powdered sugar, then cream together for two more minutes till well combined.
  2. Add in the egg whites and vanilla, then beat to combine thoroughly. 
  3. In a separate bowl, sift together the flour and salt. Add the dry ingredients into the wet ingredients in three portions, mixing well in between additions. 
  4. Using a kitchen scale or otherwise, portion the cookie base evenly into five bowls. Refrigerate the other dough portions while working with each one.
  5. To make the Linzer Cookies, add in the almond flour, plain flour, and almond extract. Stir well until the mixture forms into a dough. 
  6. To make the Spiced Cookies, whisk the spices and cocoa powder together with the flour. Combine with a portion of the cookie base and stir well until the mixture forms into a dough. 
  7. To make the Matcha Butter Cookies, whisk the matcha powder with the flour. Combine with a portion of the cookie base and stir well until the mixture forms into a dough. 
  8. To make the Chocolate Butter Cookies, start by blooming the cocoa powder in hot milk to make a thick paste. Add the cocoa paste and icing sugar into a portion of the cookie base and stir well. 
  9. Place each piece of dough between two sheets of parchment paper and flatten it out with a rolling pin. Freeze for 20 minutes.
  10. For the last portion of dough, simply transfer the soft cookie base into a large piping bag fitted with a star tip. Line a baking sheet with parchment paper, and pipe cookies in the shape that you want. Refrigerate the tray for half an hour.
  11. On a floured work surface, roll out each piece of dough into a 6mm-thick sheet. Use cookie cutters to punch out as many cookies as you can and transfer them onto lined baking sheets.
  12. Bake in a preheated 170°C oven for 15 minutes. Let the cookies cool on the baking sheet for five minutes, then transfer to a cooling rack to cool completely.
  13. Make sandwich cookies with jam, chocolate ganache, and caramel, or even coated with melted chocolate to make a variety of butter cookies!

Recipe adapted from Emma’s Goodies’ video.


Copycat cookie recipes


16. Hilton DoubleTree Chocolate Chip Cookies


Cookie Recipes - Hilton DoubleTree Chocolate Chip Cookies
Image credit: @sonja_boy

If you’ve ever stayed in a Hilton Hotel and not tried their famous DoubleTree cookies, you’ve been missing out. These legendary cookies are traditionally served warm right out of the receptionist’s drawer to every hotel customer at check-in, and remain a thing of nostalgia for many. 

Besides being warm and chewy, these cookies are stuffed with oats, walnuts, and chocolate chips to give them texture. On top of that, the addition of tart lemon juice and warm cinnamon spice in the recipe injects these cookies with even more flavour.

Yield: 28 cookies

Time needed: 10 minutes

Ingredients

1 cup unsalted butter, room temperature
160g granulated sugar
¾ cup brown sugar, packed
2 eggs
1 ¼ tsp vanilla extract
¼ tsp lemon juice
2 ¼ cups all-purpose flour
½ cup rolled oats
1 tsp baking soda
¼ tsp cinnamon
1 tsp salt
2 ⅔ cups semi-sweet chocolate chips
1 ¾ cups walnuts, roughly chopped

Steps:

  1. Preheat the oven to 150°C, and line a baking sheet with a baking mat or parchment paper.
  2. In a large bowl, combine the softened butter and both sugars. Cream together with a hand mixer on medium-high speed for two to three minutes, until light and fluffy.
  3. Add in the eggs one at a time, beating in between additions. Add in the vanilla and lemon juice, and mix for another two minutes until well-combined.
  4. In a separate bowl, whisk together the flour, oats, baking soda, cinnamon, and salt.
  5. Combine the dry and wet ingredients, then fold till just combined. Add in the chocolate chips and chopped walnuts, and stir until evenly distributed.
  6. Using an ice cream scoop or tablespoon, portion out the cookie dough into balls about the size of three tablespoons. Place each dough ball about two inches apart, and flatten slightly with your fingers.
  7. Bake for 20 to 23 minutes, until the cookies turn slightly golden.
  8. Let the cookies cool on the baking sheet for five minutes, then transfer to a cooling rack to cool completely.

Recipe adapted from The View From Great Island’s post.


17. Subway White Chip Macadamia Nut Cookies


Cookie Recipes - Subway White Chip Macadamia Cookies
Image credit: @tim_t_2

Some people stand by Subway’s Double Chocolate cookies, while others will fight to defend their favourite Raspberry Cheesecake flavour without fail. For me, the White Chip Macadamia Cookies are still the best. They are soft and pliable, and you get occasional bursts of sweet white chocolate, as well as buttery macadamia.

Yield: 48 cookies

Time needed: 15 minutes

Ingredients

450g unsalted butter, room temperature
1 ⅔ cups brown sugar
1 cup granulated sugar
3 eggs
1 tbsp vanilla extract
4 ¼ cups all-purpose flour
2 tsp baking soda
1 tsp salt
2 cups white chocolate chips
1 ¼ cups macadamia nuts, chopped

Steps:

  1. In a large bowl, combine the softened butter and both sugars. Cream together with a hand mixer on medium-high speed for four to five minutes, until light and fluffy.
  2. Add in the eggs one at a time, beating in between additions. Add in the vanilla and mix for another two minutes until well-combined.
  3. In a separate bowl, sift together the flour, baking soda, and salt.
  4. Combine the dry and wet ingredients, then fold until just combined. Add in the white chocolate chips and chopped macadamia nuts, stir till evenly distributed. Refrigerate for at least 30 minutes.
  5. Preheat the oven to 180°C, and line a baking sheet with a baking mat or parchment paper.
  6. Using an ice cream scoop or tablespoon, portion out the cookie dough into balls about the size of two tablespoons. Place each dough ball about two inches apart on the prepared baking sheet.
  7. Bake the cookies for 10 to 12 minutes, until lightly browned.
  8. Let the cookies cool on the baking sheet for five minutes, then transfer to a cooling rack to cool completely.

18.  Famous Amos Chocolate Chip Cookies


Cookie Recipes - Famous Amos Cookies

The mouthwatering buttery smell of these Famous Amos Chocolate Chip Cookies follows me in any shopping mall I go to. But popping by a shopping mall and grabbing a bag of these is not nearly as satisfying as making a fresh batch of your own. Reserve a small portion of chocolate chips to stud the top of these cookies, so that they appear even more similar to the ones in stores.

Yield: 36 cookies

Time needed: 15 minutes

Ingredients

250g butter, room temperature
1 ¼ cups brown sugar
1 tsp vanilla extract
1 egg
2 ½ cups all-purpose flour
½ cup cornstarch
1 tsp baking soda
1 tsp baking powder
6 tsp vegetable oil
2 cups chocolate chips

Steps:

  1. In a large mixing bowl, combine butter, brown sugar, vanilla essence, and egg. Beat well using a wooden spoon, for a maximum of two minutes.
  2. Sift in the flour, cornstarch, baking soda, baking powder, then add in the vegetable oil. Mix till everything is well combined.
  3. Add in the chocolate chips and fold them in till well distributed. Cover the bowl and refrigerate for at least 30 minutes.
  4. Preheat the oven to 150°C, and prepare your baking tray by brushing a layer of butter on the surface—this will help to brown the bottoms of the cookies as they bake.
  5. Pinch a teaspoon-sized ball of cookie dough, and place each dough ball at least two to three inches apart. Bake in the preheated oven for 20 minutes.
  6. Let the cookies cool on the baking sheet for five minutes, then transfer to a cooling rack to cool completely.

No-oven alternatives


19. Small-batch Toaster Oven Cookies


Cookie Recipes - Toaster Oven Cookies
Image credit: @cellischocolatechip

These Small-batch Toaster Oven Cookies are perfect as an easy post-dinner dessert, or a quick midnight snack that you can bake in the toaster whenever you feel peckish. Since some toaster ovens don’t have a temperature gauge, trial-and-error is the only reliable method. 

Portion off a small piece of dough, and bake it in a preheated toaster oven, keeping a close eye on it. Once the edges start to brown, simply take note of the baking duration and increase it by one to two minutes for larger sized cookies.

Yield: 12 cookies

Time needed: 10 minutes

Ingredients

¼ cup unsalted butter, room temperature
¼ cup brown sugar, packed
2 tbsp granulated sugar
1 egg yolk
½ tsp vanilla extract
½ cup all-purpose flour
¼ tsp baking soda
¼ tsp salt
½ cup semi-sweet chocolate chips

Steps:

  1. Turn on the toaster oven to preheat it, or if your toaster oven has a temperature setting, preheat to 180°C.
  2. In a bowl, cream together the softened butter and sugars, beat till light and fluffy. Add in the egg yolk and vanilla then mix till well combined.
  3. Sift flour, baking soda, and salt into the bowl, then fold until just combined. Add in chocolate chips and stir until evenly distributed.
  4. Line the toaster oven pan with aluminium foil and lightly grease the surface with butter or oil. Scoop the cookie dough into balls about the size of a heaped tablespoon, and place them onto the prepared pan at least two inches apart.
  5. Bake for nine to eleven minutes, or until edges are golden brown. Keep a close eye on the cookies and cover with another sheet of foil if the cookies are browning too quickly.
  6. Let the cookies cool on the pan for five minutes, then transfer to a cooling rack to cool completely.

Recipe adapted from Land O Lakes’ post.


20. Airfryer Chocolate Chip Cookies


Cookie Recipes - Airfryer Cookies
Image credit: @bandi__0

An airfryer is essentially a mini countertop convection oven that can be used to reheat, cook, fry, and even bake. Baked cookie recipes that come out of the airfryer have a unique crisped up texture on the outside, while still remaining soft and chewy on the inside. 

This is all the result of the high-speed fan within the fryer that concentrates the heat, baking these cookies till they’re both crunchy and chewy. Remember to leave enough space between each cookie, as well as space from the sides of the airfryer to allow hot air to circulate.

Yield: 18 cookies

Time needed: 10 minutes

Ingredients

½ cup unsalted butter, room temperature
¼ cup granulated sugar
½ cup brown sugar
1 egg
1 tsp vanilla extract
½ tsp almond extract (optional)
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp sea salt
2 cups semi-sweet chocolate chips

Steps:

  1. In a bowl, cream together the softened butter and sugars, beat till light and fluffy. Add in the egg, vanilla, and almond extract then mix till well combined.
  2. Sift flour, baking soda, and salt into the bowl, then fold until just combined. Add in chocolate chips and stir until evenly distributed. Refrigerate the dough for an hour.
  3. Line the basket of your airfryer with parchment paper, then poke some holes in the parchment to prevent the paper from curling up while baking. 
  4. Scoop the cookie dough into balls about the size of two tablespoons, and place them onto the prepared airfryer basket at least two inches apart.
  5. Bake at 150°C for eight minutes. Let the cookies cool in the basket for five minutes, then transfer to a cooling rack to cool completely.

Recipe adapted from Sustainable Cooks’ post.


Try these cookie recipes at home


Choose to bake any of these cookie recipes, from buttery Earl Grey shortbread to melt-in-the-mouth salted egg yolk cookies, for your next occasion. Just make sure to share them with friends and family if you whip up any of these cookie recipes at home!

26 Dessert Box Delivery Services For Beautiful Baked Goods From Home Bakers

If you are looking for more baking recipes to try out, check out our list of Milo recipes. Or if you’re thinking of gifting a loved one a sweet present, check out this list of dessert box delivery services by home bakers.

Feature image adapted from @fineday.madefromhome, @diet.rite, @kimscookingnow, and @unprofessional_cook.

15 Milo Recipes Including No-Bake Milo Cakes And Milo Brownie Mousse Cake

You Might Also Like