I love a timeless cookie recipe, and this recipe for Cornmeal Cookies is just that! It reminds me of something my grandma would have made, with no fancy ingredients or complicated steps. The flavor reminds me of cornbread, but better!

And seriously, if there’s ONE cookie recipe you make of mine this year…(or at least before our 12 Days of Cookies begins on Black Friday 😂), PLEASE let it be this one! I’ve had SOOOO many compliments when I was testing it, and it is pretty unique. The cornmeal gives them a great flavor and texture, and the salt on top, just WOW! I really think you’ll love them as much as I do!

Also, I’m not ashamed to ask. Haha
I’m a small business and rely on your comments and reviews to increase my visibility on Google and elsewhere, so when you make these cookies with cornmeal or if you’ve made any of recipes, please go below the post to leave me a rating!
Thank you so much! ❤️

Why You’ll Love Cookies with Cornmeal

• They’re soft and chewy: Adding cornstarch helps retain the softness while an extra egg yolk brings that chewy texture I love in a cookie!
• They have just a touch of crunch: Cornmeal is an unexpected ingredient that adds just a bit of crunchiness to the texture of the cookie and gives it a unique flavor as well.
• Cornmeal Cookies are easy to make: The ingredients are simple, the steps are easy, and no chilling is required!
• They’re sprinkled with just a little bit of Maldon salt to give each cookie a savory touch. Please don’t skip this step or use a different salt because it really does make these cookies next level.

Ingredients for Cornmeal Cookies

I usually have all these ingredients on hand, but if not, they are easy to find at the grocery store. Here’s what you need:

• All-purpose flour
• Golden yellow cornmeal
• Cornstarch
• Baking powder
• Baking soda
• Kosher salt
• Butter, softened
• Cream cheese, room temperature
• Light brown sugar
• Granulated sugar
• Large eggs (divided)
• Milk
• Pure vanilla extract
• Maldon salt

I added a detailed list of ingredients to the printable recipe card at the end of the post, so make sure to give it a good review!

How to Make Easy Cornmeal Cookies

1. Prepare: I preheat my oven to 350 degrees F and line a baking sheet or sheets with parchment paper.
2. Dry Ingredients: Next, in a medium bowl, I whisk together flour, cornmeal, cornstarch, baking powder, baking soda, and kosher salt.
3. Wet ingredients: In a large mixing bowl (I like to use the bowl of my stand mixer fitted with the paddle attachment), I cream together the butter, cream cheese, brown sugar, and granulated white sugar on medium speed until it’s smooth and well combined, about 3 minutes. Then I add the egg, one egg yolk, milk, and vanilla, and mix until it’s creamy and smooth.
4. Combine: I gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
5. Bake: I use a #40 cookie scoop (or 2 tablespoons of dough) to place cookie dough balls onto the prepared baking sheets. These cookies will spread a bit when baked, so I place the balls of dough about 2 inches apart.
6. I mix 1 tablespoon of the yellow cornmeal and 1 tablespoon of granulated sugar in a small bowl. I do like to gently press the dough down to flatten the cookies slightly, so I’ll use the bottom of a drinking glass. I butter the bottom of it with the wrapper from the stick of butter, and then dip it into the cornmeal mixture before I flatten each cookie. The bottom of the glass may not evenly distribute the mixture, so after they’ve all been flattened, I sprinkle the remainder over all the cookies.
7. Lastly, I bake them for 13-15 minutes until slightly golden brown. After I remove them from the oven, I immediately sprinkle each cookie with a little bit of Maldon salt (please don’t omit this or use a different salt, trust me!), and then I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

FAQs

What is Maldon Salt?

Maldon Salt is a hand-harvested sea salt from Maldon, England. Known as a finishing salt, it is characterized by its’ distinctly shaped flakes, crunch and fresh, light taste. You can use it before serving a lot of different dishes like steak, salads, roasted vegetables, and can make your baked goods really spectacular.

How do I store Cornmeal Cookies?

Once completely cool, I store these cookies in an airtight container for 4-5 days.

Can I freeze Cookies with Cornmeal?

Yes, these cookies freeze well! Place them in a freezer bag or other airtight container and freeze for up to 3 months. Let them thaw on the counter for a few hours before serving.

Can I freeze the dough?

Yes you can. Once it’s prepared, I form the dough into a ball and wrap dough with plastic wrap, then place it in a freezer bag. Freeze for up to 1 month, thawing overnight in the fridge before baking. I also like to let the dough sit out for 15-20 minutes at room temperature to soften up.

How else can I use cornmeal for baking?

Try my Blueberry Cornmeal Muffins. They combine the texture and taste of a corn muffin with the great taste of those healthy and yummy blueberries!

Another option is a savory snack! Make these Cornmeal Breaded Zucchini Chips to eat! These zucchini slices have a light cornmeal coating seasoned with garlic and Parmesan.

More Easy Cookie Recipes

Looking for a quick and delicious cookie recipe to bake? Try one of these next time:

• Peanut Butter M&M Cookies
• Red Velvet Crinkle Cookies
• Brown Butter Shortbread
• Cookies and Cream Cookies
• Haystacks

If you enjoyed these delightful Cornmeal Cookies, let me know in the comments or by leaving a recipe review below!

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Cornmeal Cookies

Cornmeal Cookies are soft and chewy, with the cornmeal giving them both a delicious flavor and slightly crunchy texture. Not too sweet, they're perfect for when you're looking for a different kind of cookie!

Course Dessert

Cuisine American

Keyword Cornmeal Cookies

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 20 cookies

Calories 175kcal

Author Lynne Feifer

Ingredients

• 1 ¼ cups all-purpose flour
• ¾ cup yellow cornmeal
• 1 ½ teaspoons cornstarch
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ½ cup butter, room temperature
• 2 ounces cream cheese, room temperature
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 1 egg
• 1 egg yolk
• 1 tablespoon milk
• 1 teaspoon pure vanilla extract

Finish

• 1 tablespoon granulated sugar
• 1 tablespoon yellow cornmeal
• 1-2 tablespoons Maldon salt

Instructions

• Preheat oven to 350°F, and line a baking sheet or sheets with a sheet of parchment paper.
• In a medium bowl, whisk together the 1 1/4 cups flour, 3/4 cup cornmeal, 1 1/2 teaspoons cornstarch, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt.
• In a mixing bowl, cream the 1/2 cup butter with the 2 ounces cream cheese until smooth and well combined. Scrape down the sides and bottom of the bowl, and add the 1 cup brown sugar and 1/2 cup granulated sugar. Beat until fluffy, about 3 minutes. Add the egg, egg yolk, 1 tablespoon of milk, and 1 teaspoon vanilla extract. Mix until well combined. Scrape down the sides and bottom of the bowl.
• Gradually add the dry ingredients and mix until just combined.
• Using a #40 cookie scoop or two tablespoons of dough, place dough about 2 inches apart on the cookie sheet, as the cookies will spread as they bake.

To Finish

• In a small bowl, mix together the 1 tablespoon of sugar and 1 tablespoon of cornmeal. Butter the bottom of a heavy drinking glass, and dip it into the sugar mixture. Gently press the glass down onto each ball of dough to slightly flatten. Sprinkle the cookies with the remainder of the mixture, so that each of the tops are covered.
• Bake for 13-15 minutes until slightly golden. Upon removing from the oven, sprinkle each cookie with some Maldon salt and allow to sit on the cookie sheet for a couple minutes before removing to a wire rack. Please don't skip the Maldon salt, it really brings out more of the flavor of the cookie! Trust me on this.

Notes

• Tip: Use the butter wrapper to wipe the bottom of the glass you’ll be using to flatten the cookies.

Nutrition

Calories: 175kcal | Carbohydrates: 28g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 487mg | Potassium: 70mg | Fiber: 1g | Sugar: 17g | Vitamin A: 206IU | Calcium: 25mg | Iron: 1mg

The post Cornmeal Cookies appeared first on 365 Days of Baking.

It’s no secret that I’m a huge lemon fan! Lemon meringue pie is always one of my top choices at restaurants, so I knew that I wanted to try to bring the fresh lemon flavor of that dessert to you in a more accessible form. That’s where these cookie cups come in!

These cookie cups are made with a sugar cookie crust, a smooth and tangy lemon curd filling, and a meringue topping that’s easier than it looks. Even if you’ve never made meringues before, you can make these cookies!

Helpful Equipment

Since these aren’t your typical scoop-and-bake cookies, there are some kitchen tools that you’ll need to make them that you might not have on hand. Here’s what you need to make Lemon Meringue Cookie Cups:

• Mixing bowls
• Measuring cups and spoons
• Electric hand mixer or stand mixer
• Whisk attachment
• Mini muffin pan
• Medium saucepan
• Fine mesh strainer or sieve
• Piping bag (or a spoon will work)
• Kitchen torch or heat gun (optional)

Ingredients for Lemon Meringue Cookies

• Refrigerated sugar cookie dough: Saves time and ensures even portions. You can substitute it with homemade sugar cookie dough if you prefer.
• Unsalted butter: Adds richness and helps create a tender texture. Salted butter is fine too!
• Granulated sugar: Sweetens the recipe and contributes to the structure, especially in the meringue. 
• Large eggs (room temperature eggs are best)- you’ll use whole eggs, egg whites, and an egg yolk in this recipe
• Fresh lemon zest: Provides a bright, tangy flavor that balances the sweetness. 
• Fresh lemon juice: Fresh is always recommended, but bottled lemon juice can work if fresh lemons aren’t available.
• Pure vanilla extract: Enhances flavor with a warm, sweet note. 
• Cream of tartar: Stabilizes the egg whites and helps achieve stiff peaks in the meringue. 

You’ll find a detailed list of ingredients in the printable recipe card at the bottom of the post!

How to Make the Best Lemon Meringue Cookies

Cookie Cups

1. Preheat your oven to 350°F. Lightly spray a mini muffin pan with non-stick cooking spray.

2. Place one piece of cookie dough in each well of the mini muffin pan, then press down gently to spread the dough. Bake for 10 – 12 minutes or until the edges are golden brown.

3. While still warm, use the back of a tablespoon to make a dent or depression in the center of each cookie to form a cup. Let them cool completely.

Make the Lemon Curd

4. In a medium saucepan, melt 4 tablespoons of unsalted butter over low heat. Next, add granulated sugar, large eggs, 1 egg yolk, lemon juice, and lemon zest. Whisk constantly over medium heat until the mixture thickens and coats the back of a spoon (about 7-10 minutes). Do not allow the curd to boil.

5. Remove from heat and strain the lemon mixture through a fine mesh strainer or sieve into a bowl to remove the lumps. Then, cover it with plastic wrap and press it directly onto the surface of the curd to prevent a skin from forming. Cool to room temperature.

Meringue Topping

6. In a large mixing bowl or bowl of a stand mixer fitted with a whisk attachment, beat egg whites, pure vanilla extract, and cream of tartar (if using) on medium speed until soft peaks form.

7. Gradually add ½ cup granulated sugar, 1 tablespoon at a time, while beating on high speed. Continue until stiff, glossy peaks form.

Assemble

8. Spoon or pipe the lemon curd into each cooled cookie cup, filling just to the top.

9. Pipe or spoon the meringue onto the lemon curd. Use the back of a spoon to create peaks for a decorative touch.

10. Optional: Use a kitchen torch to lightly brown the meringue or broil the cookie cups on high for 1 – 2 minutes, watching closely to prevent burning.

Recipe Tips

• Using a whisk attachment effectively incorporates air into the meringue, which is essential for creating soft peaks.
• Let the cookie cups cool fully before adding the curd to prevent melting.
• Pro Tip: Do not allow the lemon curd to boil. Boiling can scramble the eggs. Lemon curd requires careful cooking at a low heat to ensure it thickens smoothly without curdling. Have patience and you’ll be rewarded!

FAQs

How do I store my Lemon Meringue Cookies?

Store the lemon cookie cups in an airtight container in the refrigerator for up to 3 days.

Can I make these Lemon Meringue Cookie Cups in advance?

Yes, you can! Make the lemon curd and bake the cookie cups up to 2 days in advance. Assemble the cups and add fresh meringue just before serving for the best results.

More Lemon Recipes You’ll Love

I love these citrusy lemon desserts, and I’m sure you will too!

• Easy Lemon Bars
• Lemon Pudding Cake
• No-bake Lemon Cheesecake
• Lemon Cake Mix Cookies
• Lemon Poppyseed Scones
• and many more lemon desserts!

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Lemon Meringue Cookies

Lemon Meringue Cookies are sweet cookie cups filled with a tart lemon curd filling and topped with dollops of fluffy meringue. Make them as a special treat for Easter, Mother’s Day or a bridal shower!

Course Dessert

Cuisine American

Keyword Lemon Meringue Cookies

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 44 minutes minutes

Servings 24 cookies

Calories 158kcal

Author Lynne Feifer

Ingredients

• 16 ounces refrigerated sugar cookie dough (24-count)

Lemon Curd

• 4 tablespoons unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 large egg yolk
• ½ cup fresh lemon juice (about 3-4 lemons)
• 2 tablespoons lemon zest (about 1-2 lemons)

Meringue Topping

• 3 large egg whites
• ¼ teaspoon pure vanilla extract
• ¼ teaspoon cream of tartar (optional but recommended)
• ½ cup granulated sugar

Instructions

• Preheat your oven to 350°F. Lightly spray a mini muffin pan with non-stick cooking spray.

Cookie Cups

• Place one piece of cookie dough in each well of the mini muffin pan. Press down gently to flatten the dough. Bake for 10 -12 minutes or until the edges are golden.
• While still warm, use the back of a tablespoon to press the center of each cookie to form a cup. Let them cool completely.

Lemon Curd

• In a medium saucepan, melt 4 tablespoons of unsalted butter over low heat. Add 1 cup granulated sugar, 2 large eggs, 1 egg yolk, ½ cup lemon juice, and 2 tablespoons lemon zest. Whisk constantly over medium heat until the mixture thickens and coats the back of a spoon (about 7 – 10 minutes). Do not allow the curd to boil.
• Remove from heat and strain through a fine mesh strainer or sieve into a bowl to remove the lumps. Then, cover it with plastic wrap and press it directly onto the surface of the curd to prevent skin from forming. Cool to room temperature.

Meringue

• In a clean, dry mixing bowl, use a hand or stand mixer fitted with a whisk attachment to beat 3 egg whites, ¼ teaspoon pure vanilla extract, and ¼ teaspoon cream of tartar (if using) on medium speed until soft peaks form.
• Gradually add ½ cup granulated sugar, 1 tablespoon at a time, while beating on high speed. Continue until stiff, glossy peaks form.

Assemble

• Spoon or pipe the lemon curd into each cooled cookie cup, filling just to the top.
• Pipe or spoon the meringue onto the lemon curd. Use the back of a spoon to create peaks for a decorative touch.
• Optional: Use a kitchen torch to lightly brown the meringue or broil the cookie cups on high for 1 – 2 minutes, watching closely to prevent burning.
• Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 158kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 67mg | Potassium: 52mg | Fiber: 0.2g | Sugar: 20g | Vitamin A: 96IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 0.5mg

The post Lemon Meringue Cookies appeared first on 365 Days of Baking.

I love a good peanut butter cookie, and adding chocolate to them just takes it to the next level! These M&M cookies only take a few minutes to make, so they are perfect when that peanut butter-chocolate craving hits!

Why You’ll Love Peanut Butter M&M Cookies

• You’ll get an M&M in every bite!
• The dough is quick and easy, and doesn’t need any fancy ingredients.
• There’s no dough chilling required, so you can get one in your mouth sooner!

Ingredients for Peanut Butter Cookies with M&Ms

Pull out these pantry staples to make these delicious cookies:

• Shortening
• Vanilla extract
• Granulated sugar
• Brown sugar
• Large egg
• Creamy peanut butter
• All-purpose flour
• Baking soda
• Kosher salt
• Plain M&Ms

See the printable recipe card at the end of the post for a detailed list of ingredients and instructions!

How to Make Peanut Butter M&M Cookies

This cookie recipe is my go-to for a quick treat. Here’s how to make it:

1. First, preheat oven to 350°F and prepare two cookie sheets by lining each of them with a sheet of parchment paper.
2. Next, in a large mixing bowl (or bowl of a stand mixer fitted with the paddle attachment), cream the shortening, vanilla, granulated sugar, and brown sugar until thoroughly mixed and smooth, about 2 minutes. Add the egg and beat until combined. Scrape down the sides and bottom of the bowl, add the peanut butter, and mix well.
3. Now whisk the dry ingredients (flour, baking soda, and salt) together in a medium bowl. Add the flour mixture to the peanut butter mixture and mix completely. Stir in a 1/2 cup of M&M’s.
4. Use a #60 cookie scoop (or 1 tablespoonful of dough) and place cookie dough balls onto the prepared cookie sheets. Make a crisscross pattern on the top of each cookie using a fork.
5. Bake about 8-10 minutes, or until firm. The edges should be lightly golden brown. Upon removing cookies from the oven, use the remaining 1/4 cup of M&Ms to place additional candies on the top of the cookies, gently pressing them into the cookie, if desired. You can skip this step and add all of the candies to the batter, but I think they look best and more inviting with that pop of color on the top of them.
6. Cool on the baking sheet for about 5 minutes before transferring to a wire cooling rack to cool completely.

Recipe Variations

• Add chocolate chips for even more chocolate flavor! Stir these in along with the M&Ms.
• Try other flavors of M&Ms, like Peanut Butter M&Ms or even mini M&Ms!
• You can make larger cookies with a bigger cookie scoop. Spread them out on the baking sheet and bake for a few extra minutes.

FAQs

How do I store Peanut Butter M&M Cookies?

Store these cookies at room temperature in an airtight container for 3-5 days.

Can I freeze these cookies?

Yes, these cookies freeze well! Once cooled to room temperature, store them in a freezer bag or other airtight container and freeze for up to 3 months. Thaw at room temperature for a few hours or overnight.

Can I make the dough ahead of time?

Yes, you can make the dough and keep it tightly covered in the fridge for up to 48 hours. Or for longer storage, place the cookies as instructed on a cookie sheet, then place them in the freezer for about an hour. Once they are firm, transfer the cookie dough balls to a freezer bag or other container. You can bake the dough right from frozen, though the cookies may take a few extra minutes to bake.

Peanut Butter Cookies You’ll Love

If you liked these Peanut Butter M&M Cookies, then you’ll love these ones too:

• 3 Ingredient Peanut Butter Cookies – Ready in Just 13 Minutes!
• Peanut Butter Sandwich Cookies
• Peanut Butter Oatmeal Cookies
• No Bake Peanut Butter Cookies
• Frosted Peanut Butter Cookie Cups

Don’t forget to pin or print this Peanut Butter Cookie recipe for your next cookie baking session!

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Peanut Butter M&M Cookies

Peanut Butter M&M Cookies will draw you back to childhood with a handful of basic ingredients and your favorite chocolate candies. They're perfect for an after-school snack or quick dessert today!

Course Dessert

Cuisine American

Keyword Peanut Butter M&M Cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 46 cookies

Calories 87kcal

Author Lynne Feifer

Ingredients

• ½ cup shortening
• ½ teaspoon vanilla
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 egg
• ½ cup peanut butter
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon kosher salt
• ¾ cup plain M&M's divided

Instructions

• Preheat oven to 350°F, and prepare two cookie sheets by lining each of them with a sheet of parchment.
• In a mixing bowl, cream the 1/2 cup shortening, 1/2 teaspoon vanilla, 1/2 cup granulated sugar and 1/2 cup brown sugar until thoroughly mixed and smooth, about 2 minutes. Add the egg. Scrape down the sides and bottom of the bowl, add the peanut butter, and mix well.
• Whisk the 1 1/2 cups flour, 1 teaspoon baking soda, and 1/4 teaspoon salt together in a medium bowl. Add to the peanut butter mixture, and mix completely. Mix in 1/2 cup M&M's.
• Use a #60 cookie scoop (1 tablespoonful of dough) and place the dough onto cookie sheets. Make a crisscross pattern in the top of each cookie using a fork.
• Bake about 8-10 minutes, or until firm. Upon removing cookies from the oven, use the remaining 1/4 cup M&Ms to place additional candies on the tops, gently pressing them into the cookie, if desired. Cool on baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookie | Calories: 87kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 4mg | Sodium: 53mg | Potassium: 25mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 13IU | Vitamin C: 0.02mg | Calcium: 8mg | Iron: 0.3mg

The post Peanut Butter M&M Cookies appeared first on 365 Days of Baking.

I think you’re going to like this 12 Days of Cookies 2025 selection of cookies because we sure did! It was just as much fun making them as it was presenting them to you. Have fun sharing them with family and friends, and I’d love to hear which one(s) is your favorite, so please leave me a comment below!

Day 1 – Peppermint Chocolate Chip Cookies

These Peppermint Chocolate Chip Cookies are delightfully chunky cookies loaded with two different kinds of peppermint candy and chocolate chips! The soft cookie base is the perfect vehicle for the festive add-ins, providing a festive twist to a classic cookie recipe. Make a batch for your cookie tray or Christmas party today!

Day 2 – Chocolate Crinkle Cookies

Chocolate Crinkle Cookies are a cookie tray staple and are the perfect choice for the holiday season or any occasion! You will love the rich chocolate flavor and the satisfying, chewy texture of these tasty treats. Whip up a batch for your next holiday party, cookie exchange, or just to enjoy after dinner!

Day 3 – Chai Biscotti

Fill up your cookie jar with these spiced Chai Biscotti! These classic Italian biscotti are chock full of warm, fragrant spices that are perfect for the holidays. Enjoy these crunchy cookies with warm beverages, like a mug of tea, coffee, or hot cocoa!

Day 4 – Haystacks

 Haystacks are no-bake cookies made from crunchy chow mein noodles covered in a coating with a peanut butter base and your favorite chocolate chips. They’re easy to make, with only five simple ingredients, and take hardly any time at all! Make a batch of Haystack Cookies for your next cookie exchange or party this holiday season!

Day 5 – Cherry Pie Bars

Embrace that sweet cherry flavor by making a batch of these easy Cherry Pie Bars! Enjoy all the luscious flavors of cherry pie without all the work. Make it with store-bought sweet cherry pie filling or, for an extra special touch, make your own!

Day 6 – Cookies and Cream Cookies

These chunky Cookies and Cream Cookies will be your new favorite treat! With chunks of Oreo cookies and plenty of white chocolate chips, these rich, buttery cookies are a hit with fans of all ages!

Day 7 – Cranberry Orange Cookies

Light and delicious, these Cranberry Orange Cookies have delightfully crispy edges and a soft-centered and slightly chewy inside. The bright orange flavors in the dough and the sugared orange zest sprinkled on top pair well with the tart cranberry. These cookies are simple to make but full of holiday flavor!

Day 8 – Brown Butter Shortbread

This Brown Butter Shortbread is melt-in-your-mouth delicious and only uses three simple ingredients. These indulgent cookies are so rich and buttery, you’ll never go back to store-bought shortbread again!

Day 9 – Buckeye Cookies

Buckeye Cookies combine rich chocolate and creamy peanut butter for a cookie that’s reminiscent of the classic buckeye candy! These chewy cookies are made with a brownie base and a satisfying peanut butter middle, topped with a rich chocolate ganache. You’ll need a glass of cold milk to wash these ones down!

Day 10 – Ricotta Cookies

Ricotta Cookies are tender Italian Christmas cookies with a sweet, simple glaze. These classic soft cookies are so easy to make, look great on a cookie tray, and are absolutely delightful to eat!

Day 11 – Chocolate Pizzelle Recipe

Make this Chocolate Pizzelle Recipe for a tasty twist on the classic Italian cookies! This delicate cookie is easy to make with a pizzelle iron and is a beautiful addition to any cookie tray or special occasion. Enjoy this chocolate version during the holiday season or for a brunch or bridal shower!

Day 12 – Christmas Cookie Cups

These Christmas Cookie Cups are festive, sweet treats that are perfect for a cookie exchange or holiday parties! With a delightful sugar cookie crust, creamy frosting, and merry Christmas sprinkles, this holiday cookie will be a hit at your next gathering!

We love to hear from you! Please let us know with a comment below which of our 12 Days of Cookies 2025 you made and how you shared them.

The post 12 Days of Cookies 2025 appeared first on 365 Days of Baking.

I know the holidays can have us all feeling a little bit crazy, with lots of events on the schedule and extra responsibilities to cover. That’s one reason I love to share easy recipes with you! I look for things that can be made quickly and with minimal ingredients– no cookie cutters needed!

Welcome to 2025’s 12 Days of Cookies!
These Christmas Cookie Cups are Day 12, the final day of our 12 Days of Cookies!
Be sure to check out all of the other days below for more goodies!

Day 1 – Peppermint Chocolate Chip Cookies
Day 2 – Chocolate Crinkle Cookies
Day 3 – Chai Biscotti
Day 4 – Haystacks
Day 5 – Cherry Pie Bars
Day 6 – Cookies and Cream Cookies
Day 7 – Cranberry Orange Cookies
Day 8 – Brown Butter Shortbread
Day 9 – Buckeye Cookies
Day 10 – Ricotta Cookies
Day 11 – Chocolate Pizzelle Recipe
Day 12 – You’re on it!

You can make these cookies with tasty shortcuts, like using a prepackaged sugar cookie mix as well as store-bought frosting. Sure, if you have a little extra time, you can make your own from scratch. But why not save a little time and make life easier for yourself?

Ingredients for Christmas Sprinkle Cookie Cups

Your completed ingredient list may vary slightly depending on which cookie mix you use. I used a Betty Crocker mix to test this recipe. Here are the basic ingredients you need to make these Christmas cookies:

• A dry sugar cookie mix pouch, unprepared
• Large Egg
• Unsalted butter
• Christmas sprinkles (you can use holiday shapes or just red and green sprinkles)
• Canned cream cheese frosting (or make your own!)

Review the printable recipe card at the end of the post for a detailed ingredient list!

How to Make Christmas Cookie Cups

1. Preheat oven to 375 degrees and spray a 24-cup mini muffin tin with non-stick cooking spray.
2. In a large bowl, combine the sugar cookie mix with the ingredients listed on the package (mine called for egg and butter). Mix until a soft dough forms.
3. Once combined well, add ¼ cup of Christmas sprinkles to the mix. Next, fold the sprinkles in gently. Do not overmix, or the color from the sprinkles will start to color the cookie dough. Red and green dye makes an unpleasant color dough.
4. Using a 1-inch cookie scoop (#60) or a tablespoon, drop 1-inch sugar cookie dough balls into each muffin cup on your prepared mini muffin pan. Spray the back of a round ½ teaspoon spoon with non-stick spray and press the bottom of the spoon into the center of each dough ball, an easy way of creating a crater in the dough.
5. Bake for 8-10 minutes, or until the cookie cups are just starting to turn golden brown. Remove them from the oven and then quickly repeat the step above to reinforce the cratered center of each cookie cup with a teaspoon.
6. Allow them to cool in the tray for about 10 minutes before popping them out onto a cooling wire rack to completely cool (about 45-60 minutes). Once they cool to room temperature, place the cream cheese icing into a piping bag and pipe icing into each cookie cup crater. Sprinkle with the remaining Christmas sprinkles and enjoy!

FAQs

Can I use other flavors of cookie dough with this recipe?

Yes you can! Get creative and try it with gingerbread, peanut butter cookie dough, or even snickerdoodle mix!

Can I use other flavors of frosting for Christmas Cookie Cups?

Of course! You could use plain vanilla, chocolate, or any favorite flavor!

How do I store leftover Cookie Cups?

Store these Christmas sugar cookie cups in an airtight container in a single layer for up to 5 days, or up to a week in the fridge.

Can I freeze Christmas Cookie Cups?

Yes, freeze them unfrosted in a freezer-safe container for up to 3 months. Thaw on the counter for a few hours or overnight, then frost and decorate them before serving.

Cookie Cup Recipes

If you loved these Christmas Cookie Cups, then you’ll want to try all the different varieties on my blog:

• If you love peanut butter, then these Reese’s Cookie Cups are the perfect cookie for you! You’ll drool over these peanut butter chocolate chip cookies that are filled with creamy peanut butter and Reese’s Pieces candies.
• Peppermint Sugar Cookie Cups burst with holiday cheer! This sugar cookie is filled with a Hershey’s Candy Cane Kiss and is covered in peppermint frosting for a fun, festive, and easy Christmas Cookie recipe!
• These Reese’s Peanut Butter Cookie Cups are hard to resist. Made of peanut butter cookies stuffed with my favorite part– a mini Reese’s Peanut Butter Cup! They’re then frosted with creamy chocolate buttercream.
• A fan-favorite cookie featuring chocolate, pecans, and caramel, these Turtle Tassies are the perfect bite-sized treat for your next holiday party or family gathering!

Pin or print this Christmas Cookie Cups recipe for your next holiday baking session. And don’t forget to come back every day this week for new cookie recipes!

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Christmas Cookie Cups

Christmas Cookie Cups are perfect for a cookie exchange or parties! With a sugar cookie crust, creamy frosting, and colorful sprinkles, this easy holiday cookie will be a hit at your next gathering!

Course Cookies, Dessert

Cuisine American

Keyword Christmas Cookie Cups

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Cooling Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 24 cookies

Author Lynne Feifer

Ingredients

• 17 ounces sugar cookie mix, (1 pouch unprepared)
• ingredients called for on the cookie mix package (typically egg and butter)
• ½ cup Christmas sprinkles, divided
• 16 ounces canned cream cheese frosting

Instructions

• Preheat oven to 375 degrees and spray a 24-cup mini muffin tin with non-stick cooking spray.
• In a large bowl, combine the sugar cookie mix with the ingredients listed on the package (mine called for egg and butter). Mix until a soft dough forms.
• Once combined well, add ¼ cup of Christmas sprinkles to the mix. Fold the sprinkles in gently; do not overmix, or the color from the sprinkles will start to color the cookie dough. Red and green dye makes an unpleasant color dough.
• Using a 1-inch cookie scoop or a tablespoon, drop 1-inch sugar cookie dough balls into each muffin cup of your prepared mini muffin pan. Spray the back of a round ½ teaspoon spoon with non-stick spray and press the bottom of the spoon into the center of each dough ball, creating a crater in the dough.
• Bake for 8-10 minutes, or until the cookie cups are just starting to turn golden brown. Remove them from the oven and quickly repeat the step above to reinforce the cratered center of each cookie cup with a teaspoon.
• Allow them to cool in the tray for about 10 minutes before popping them out onto a cooling wire rack to completely cool (about 45-60 minutes). Once they are cooled to room temperature, place the cream cheese icing into a piping bag and pipe about 1-2 tablespoons of icing into each cookie cup crater. Sprinkle with the remaining Christmas sprinkles and enjoy!

The post Christmas Cookie Cups appeared first on 365 Days of Baking.

All you need to make pizzelles are a handful of simple ingredients and a pizzelle iron. Pizzelles are traditional Italian waffle cookies made just like waffles, except with a special iron with fancy designs. Pizzelles aren’t too sweet and can be customized with just about any flavor, making them one of my favorite Christmas cookies!

Welcome to 2025’s 12 Days of Cookies!
This Chocolate Pizzelle Recipe is Day 11 of our 12 Days of Cookies!
Be sure to check out all of the other days for more goodies!

Day 1 – Peppermint Chocolate Chip Cookies
Day 2 – Chocolate Crinkle Cookies
Day 3 – Chai Biscotti
Day 4 – Haystacks
Day 5 – Cherry Pie Bars
Day 6 – Cookies and Cream Cookies
Day 7 – Cranberry Orange Cookies
Day 8 – Brown Butter Shortbread
Day 9 – Buckeye Cookies
Day 10 – Ricotta Cookies
Day 11 – You’re on it!
Day 12 – Christmas Cookie Cups

Pizzelle Irons

This is one of those times when there really is no substitute for a pizzelle press or iron if you want to make perfect pizzelles. The great news is, there is an iron for every budget, and they will all do the job well! This pizzelle iron is the one I use, and I love it!

It can take some practice to get cookies to turn out just the way you want them to look. Make sure to read and follow the manufacturer’s directions for use.

One thing that helps is making sure you grease the pizzelle maker well. Before you plug in the iron, grease the cooking plates. Do this by dabbing a little vegetable oil on a paper towel, then rubbing it on each iron plate until the entire pattern is lightly coated. This helps keep the cookie dough from sticking and allows it to spread evenly.

Ingredients for Chocolate Pizzelles

Gather together the following ingredients to make these crispy little cookies:

• Large eggs (room temperature)
• Granulated sugar
• Unsalted butter (melted and cooled)
• Pure vanilla extract
• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Cinnamon
• Kosher salt
• Powdered sugar for dusting (optional)

You will find a detailed ingredient list along with step-by-step instructions in the printable recipe card below!

How to Make Chocolate Pizzelles

It’s easy to make these thin waffle cookies!

1. First, grease and heat up your pizzelle iron as described above. Melt the butter and set it aside to cool. 
2. In a medium bowl, whisk together the flour, unsweetened cocoa, baking powder, cinnamon and salt.
3. Then, in a large bowl or bowl of a stand mixer fitted with the paddle attachment, beat the sugar and eggs until light in color, about 3 minutes. Add the cooled melted butter and vanilla extract to the egg mixture, then mix well.
4. Add half of the dry ingredients to the wet ingredients and mix until just blended. Next, fold in the remaining flour mixture and combine until just mixed.
5. Drop the batter by placing a heaping tablespoon of batter into the center of the pizzelle pattern and close. Bake for about 1 – 1 ½ minutes or until lightly golden brown (the times will vary depending on the pizzelle iron you are using). 
6. Carefully remove each pizzelle with a non-metal spatula and place it on a wire rack to cool completely before dusting it with powdered sugar (if desired).

Recipe Notes

• Do you have excess batter on the cookie edges? No worries—gently trim around the cookie with some kitchen scissors as it cools – you can nibble on the extra bits! Just use slightly less pizzelle dough next time.
• Pizzelles will harden as they cool. Allow the pizzelles to air dry for a few hours for that perfect crunch!

FAQs

Can I make this Chocolate Pizzelle Recipe ahead of time?

Yes you can! If you want to make a big batch of these Italian cookies for a cookie swap or other gathering, bake and completely cool the pizzelles as directed. Wrap each one in plastic wrap and store them in a freezer bag or other airtight container. They will keep for months! Let them thaw at room temperature when you’re ready to eat.

How do I store leftover Chocolate Pizzelle Cookies?

After your pizzelles have cooled and crisped up, they should last for weeks! Simply stack them and store them in a paper bag or wrap them in aluminum foil (airtight containers will soften your pizzelles). Keep them at room temperature.

Can I freeze pizzelles?

Yes, you can easily freeze pizzelles for up to 3 months. Once they cool and crisp up, wrap 4-5 pizzelles together in plastic wrap, then in aluminum foil. Place them in a storage container to keep them from getting crushed.

Let them thaw at room temperature for a few hours before serving.

Love Pizzelles? Try these varieties!

• Start with the originals! Sweetened with anise or vanilla extracts, our Pizzelles are a classic Italian cookie!
• Chai Pizzelles add a twist to the classic Italian cookie by using the warm spices you’d find in a steaming mug of chai.

Will you make these Chocolate Pizzelles for your next cookie exchange? Let me know how they turned out with a comment and a review below. And don’t forget to come back tomorrow for the final Christmas cookie in our series!

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Chocolate Pizzelle Recipe

This Chocolate Pizzelle Recipe is a twist on the classic Italian cookies. This delicate cookie is easy to make with a pizzelle iron and is a beautiful addition to any cookie tray or special occasion.

Course Cookies, Dessert

Cuisine Italian

Keyword Chocolate Pizzelle Recipe

Prep Time 10 minutes minutes

Cook Time 1 minute minute

Total Time 11 minutes minutes

Servings 39 cookies

Calories 82kcal

Author Lynne Feifer

Equipment

• Pizzelle Iron

Ingredients

• 4 large eggs room temperature
• ¾ cup granulated sugar
• 3 tablespoons granulated sugar
• ¾ cup unsalted butter melted and completely cooled
• ¼ teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 3 tablespoons unsweetened cocoa powder
• 2 teaspoons baking powder
• ¼ teaspoon cinnamon
• pinch of kosher salt
• powdered sugar for dusting optional

Instructions

• Melt butter and set aside to cool completely. Preheat the pizzelle Iron and spray with cooking spray, if needed. *See Note.
• In a medium bowl, whisk together the flour, unsweetened cocoa, baking powder, cinnamon and salt.
• In a large mixing bowl, beat the 4 eggs, 3/4 cup sugar, and 3 tablespoons sugar until light in color, about 3 minutes. Add the cooled 3/4 cup melted butter, 1/4 teaspoon vanilla, and mix well.
• Add half of the dry ingredients to the wet, and mix until just blended. Fold in the remaining flour mixture and combine until just mixed.
• Drop batter by heaping tablespoonfuls into the center of pizzelle pattern and close. Bake for about 1 – 1 ½ minutes or until golden. Times will vary depending on the pizzelle iron you are using.
• Carefully remove with a spatula and place on a wire rack to cool completely before dusting with powdered sugar.

Notes

Instead of spraying the Pizzelle iron with cooking spray, I find that wiping the top and bottom down with a paper towel that has a bit of vegetable oil on it works well.

Nutrition

Serving: 1cookie | Calories: 82kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 8mg | Potassium: 42mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 137IU | Vitamin C: 0.001mg | Calcium: 14mg | Iron: 0.5mg

The post Chocolate Pizzelle Recipe appeared first on 365 Days of Baking.

Ricotta Italian Cookies are some of my favorite cookies, both to make and to eat! Plus, you can make the cookie dough in advance, so they are great to make for your holiday baking sessions.

Welcome to 2025’s 12 Days of Cookies!
These Ricotta Cookies are Day 10 of our 12 Days of Cookies!
Be sure to check out all of the other days for more goodies!

Day 1 – Peppermint Chocolate Chip Cookies
Day 2 – Chocolate Crinkle Cookies
Day 3 – Chai Biscotti
Day 4 – Haystacks
Day 5 – Cherry Pie Bars
Day 6 – Cookies and Cream Cookies
Day 7 – Cranberry Orange Cookies
Day 8 – Brown Butter Shortbread
Day 9 – Buckeye Cookies
Day 10 – You’re on it!
Day 11 – Chocolate Pizzelle Recipe
Day 12 – Christmas Cookie Cups

The crunchy sprinkles contrast nicely with the softness of the cookie and add a sweet, festive touch. You can use any color sprinkles if you want to make them for other holidays.

Ingredients for Ricotta Cookies

This recipe calls for some simple ingredients you probably already have on hand. Here’s what you need:

• Unsalted butter, room temperature
• Granulated white sugar
• Large eggs
• Pure vanilla extract
• Ricotta cheese
• All-purpose flour
• Baking powder
• Kosher salt

For the Glaze

• Unsalted butter, room temperature
• Powdered sugar
• Light corn syrup (optional – see recipe note)
• Almond extract (or you can use vanilla extract)
• Milk
• Red, white, and green nonpareils

For a detailed list of ingredients, make sure you check out the printable recipe card at the end of the post!

How to make Italian Ricotta Cookies

1. In a small bowl, whisk together flour, baking powder, and salt.
2. In a large bowl, cream together the butter and sugar until smooth. Add the two eggs one at a time, mixing well after each addition. Add the vanilla and the ricotta cheese. Gradually add the dry ingredients to the wet ingredients, mixing well. Be sure to scrape the sides and bottom of the bowl. Cover the bowl with some plastic wrap and refrigerate for at least an hour or up to two days.
3. When ready to bake, preheat the oven to 350°F, and prepare two baking sheets by lining them with a piece of parchment paper.
4. Using a #60 cookie scoop or a tablespoon, place the cookie dough onto the prepared cookie sheet about two inches apart. Bake for 12-14 minutes until edges are lightly golden brown. Allow the cookies to cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely.

Glaze the Cookies

In a medium bowl, cream together the butter and confectioners’ sugar. Add light corn syrup (if using), almond extract and gradually add the milk until the glaze can be dripped from a spoon.

Frost the completely cooled cookies by dipping them, top down, into the glaze. Allow the excess to drip off and then place them onto a wire rack. Sprinkle each cookie with the nonpareil sprinkles soon after dipping about 10 at a time. Allow the glaze to harden or set before serving or storing.

Recipe Notes

• Many recipes use baking soda, but I think the cookies rise more consistently using baking powder.
• Refrigerate the cookie dough for a minimum of 1 hour and up to two days before baking. This is essential to help prevent the cookies from spreading as they bake.
• I place wax paper or parchment under the cooling racks so that when I glaze the cookies, any drips will be contained on the paper, and I won’t have to clean my counters!
• Use rainbow-colored nonpareils when making these cookies for Easter or other occasions.

FAQs

What are some flavor variations for these cookies?

• Citrus: Add some lemon, lime, or orange flavor! You can use juice in the glaze (1 tablespoon) and zest in the dough (1 tsp) for a citrusy flavor, and add extra zest for more flavor (up to 2 Tbsp).
• Chocolate chips: Add white chocolate chips to the cookie dough or use mini chocolate chips.
• Nuts: Add 1 cup chopped walnuts or pecans to the dough.

How do I store Ricotta Cookies?

Store ricotta cookies in an airtight container. If layering, be sure to place a piece of parchment paper between them. Store them in the fridge for up to 4 days.

Can I freeze Italian Ricotta Cookies?

Yes, you can freeze them for up to 3 months. However, I recommend freezing them unglazed as it can wrinkle over time. Thaw and glaze before serving.

More Italian Cookies

If you loved these Ricotta Cookies, then you might also like these Italian cookies:

• Cherry Biscotti
• Pizzelles
• Cranberry Orange Pistachio Biscotti
• Chai Pizzelles
• Peppermint Chocolate Biscotti

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Ricotta Cookies

Ricotta Cookies are tender Italian Christmas cookies with a sweet, simple glaze. These classic soft cookies are so easy to make, look great on a cookie tray, and are absolutely delightful to eat!

Course Dessert

Cuisine Italian

Keyword Ricotta Cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 54 cookies

Calories 81kcal

Author Lynne Feifer

Ingredients

• ½ cup butter room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup ricotta cheese
• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon kosher salt

Glaze

• 2 tablespoons butter room temperature
• 2 cups powdered sugar
• 3 tablespoons light corn syrup optional, *See note
• ¼ teaspoon almond extract can substitute vanilla extract
• 4 tablespoons milk
• red, white, and green colored nonpareils

Instructions

• In a small bowl, whisk together the 2 cups flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
• In a medium mixing bowl, cream together the 1/2 cup of butter and 1 cup of sugar, until smooth. Add the two eggs one at a time, mixing well after each addition. Add the 1 teaspoon of vanilla and the 1 cup of ricotta cheese. Gradually add the dry ingredients, mixing well. Be sure to scrape the sides and bottom of the bowl. Cover the bowl with some plastic wrap and refrigerate for a minimum of an hour or up to two days.
• When ready to bake, preheat the oven to 350°F, and prepare two baking sheets by lining them with a piece of parchment.
• Using a #60 cookie scoop or tablespoon, place dough onto prepared cookie sheet about two inches apart. Bake for 12-14 minutes until edges are lightly golden brown. Allow cookies to cool on baking sheet for about 5 minutes before moving them to a wire rack to cool completely.

Glaze

• In a medium bowl, cream together the butter and confectioners' sugar. Add the 1/4 teaspoon almond extract and gradually add the 4 tablespoons of milk until the glaze can be dripped from a spoon. Frost the completely cooled cookies by dipping them, top down, into the glaze. Allow the excess to drip off and then place them onto a wire rack. Sprinkle each cookie with the nonpareil sprinkles soon after dipping about 10 at a time. Allow the glaze to harden or set before serving or storing.

Notes

• Many recipes use baking soda, but I find the cookies rise more consistently using baking powder.
• Refrigerate the cookie dough for a minimum for 1 hour and up to two days before baking. This will help prevent the cookies from spreading as they bake.
• You may substitute pure vanilla extract for the almond extract in the glaze if you prefer.
• Optional – you may also add 3 tablespoons of light corn syrup to the glaze before adding the milk. I’ve found that it gives the glaze more of a shine. 
• I place wax paper or parchment under the cooling racks so that when I glaze the cookies, any dips will be contained on the paper, and I won’t have to clean my counters.
• Use rainbow colored nonpareils when making the cookies for Easter or other occasions.

Nutrition

Calories: 81kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 37mg | Potassium: 20mg | Fiber: 0.1g | Sugar: 9g | Vitamin A: 95IU | Calcium: 18mg | Iron: 0.3mg

The post Ricotta Cookies appeared first on 365 Days of Baking.

Welcome back to the 12 Days of Cookies! Today’s cookie is the perfect combination of peanut butter and chocolate. These Buckeye Brownie Cookies are decadent enough for a holiday dessert, but also wonderful as part of your cookie tray. Or just eat one as an afternoon snack. I won’t judge!

Welcome to 2025’s 12 Days of Cookies!
These Buckeye Brownie Cookies are Day 9 of our 12 Days of Cookies!
Be sure to check out all of the other days for more goodies!

Day 1 – Peppermint Chocolate Chip Cookies
Day 2 – Chocolate Crinkle Cookies
Day 3 – Chai Biscotti
Day 4 – Haystacks
Day 5 – Cherry Pie Bars
Day 6 – Cookies and Cream Cookies
Day 7 – Cranberry Orange Cookies
Day 8 – Brown Butter Shortbread
Day 9 – You’re on it!
Day 10 – Ricotta Cookies
Day 11 – Chocolate Pizzelle Recipe
Day 12 – Christmas Cookie Cups

What is a Buckeye?

Unless you’re an Ohio State fan, you might not be familiar with Buckeyes. The classic peanut butter balls dipped in chocolate ganache got its name for its resemblance to the nuts of the Buckeye tree, Ohio’s state tree. It’s also the mascot of THE Ohio State University, hence my intro.

I wanted to re-create these flavors in cookie form, so I’m sharing this Buckeye Cookie recipe with you today!

Ingredients for Buckeye Brownie Cookies

This easy cookie recipe starts with a brownie mix to save you some time. Here are all the ingredients you need to make these delicious cookies:

Brownie Cookies

• Brownie mix, boxed
• All-purpose flour
• Large eggs
• Vegetable oil
• Water
• Semisweet mini chocolate chips

Peanut Butter Layer

• Creamy peanut butter
• Butter, room temperature
• Pure vanilla extract
• Powdered sugar

Chocolate Ganache

• Heavy cream
• Semisweet chocolate bar, finely chopped
• Maldon Sea Salt or coarse sea salt (optional, for sprinkling. See note below!)

You’ll find a detailed list of ingredients and instructions in the printable recipe card at the end of the post!

How to Make Buckeye Cookies

First, we’ll make the brownie cookies.

1. Preheat oven to 350°F. Then, prepare two large baking sheets with parchment paper.
2. In a large bowl, add the boxed brownie mix and all-purpose flour, then whisk until mixed. Next, add the eggs, vegetable oil, and water. Mix with a hand mixer. Scrape down the sides and bottom of the bowl with a rubber spatula. Fold in the mini chocolate chips and mix until well combined.
3. Using a #40 (2-tablespoon) cookie scoop, place the cookie dough onto the prepared baking sheet about 2 inches apart. Bake for 12-15 minutes or until the tops have a thin film and some small cracks. Be sure not to overbake!
4. Transfer cookies from the cookie sheet to a wire cooling rack to cool completely.

Peanut Butter Layer

1. In a mixing bowl, cream together the peanut butter, butter, and vanilla. Scrape down the sides of the bowl and add the powdered sugar. Mix until well combined, scraping the sides and bottom of the bowl as needed.
2. Using the cleaned #40 cookie scoop or two tablespoonfuls of batter, form the peanut butter mixture into 23 individual balls that are about 1 1/2 inches in size. Flatten the balls into discs and place one disc on top of each cookie.

Chocolate Ganache Topping

1. In a small saucepan, heat the heavy cream over medium-high heat to just boiling. Add the chopped chocolate bar, but DO NOT stir. Remove from heat and cover. Let the melted chocolate stand for 5 minutes.
2. Remove the cover and gently whisk until completely combined and smooth, about 1-2 minutes. Whisking vigorously will create too much air and could cause it to separate. Allow to cool for about 8 minutes.
3. Spoon a little more than 1 teaspoon of the ganache over each cookie, using the teaspoon to gently guide and spread the chocolate. After the chocolate coating has completely set, sprinkle with a bit of Maldon salt.

Recipe Note

To complete the cookies, I encourage you to sprinkle them with just a touch of Maldon Sea Salt. It is a bit fancy, but it is a great finishing addition to many dishes, including grilled meats, seafood, roasted veggies, salads, and desserts! My favorite way to use it is in these Salted Chocolate Chip Cookies. Yum!

FAQs

What size brownie mix do I need?

Use an 18-oz brownie mix. You need one that’s meant to be baked in a 9×13-inch pan.

How do I store leftover Buckeye Cookies?

Store these cookies in an airtight container at room temperature for 3-4 days. For longer storage, keep them in the fridge.

Can I freeze these brownie cookies?

Yes, they freeze well. After they cool, place cookies in a freezer bag or other airtight container and freeze for up to 3 months. I think they taste best within the first month, though.

Chocolate and Peanut Butter Treats

If you love chocolate and peanut butter together, then these treats are for you:

• Christmas Buckeyes
• Chocolate Peanut Butter Dream Bars
• Peanut Butter Chip Chocolate Cookies
• Chocolate Peanut Butter Pudding Cake
• Chocolate Peanut Butter Rice Krispie Treats

And if you enjoyed this Buckeye Cookies Recipe, let me know in the comments or leave a recipe review below!

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Buckeye Cookies

Buckeye Cookies combine chocolate and peanut butter for the classic buckeye candy in cookie form! These chewy cookies have a brownie base, peanut butter middle, and are topped with chocolate ganache.

Course Dessert

Cuisine American

Keyword Buckeye Cookies

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 23 cookies

Calories 368kcal

Author Lynne Feifer

Ingredients

Brownie Mix Cookies

• 18 ounces brownie mix
• ½ cup all-purpose flour
• 2 large eggs
• ⅓ cup vegetable oil
• 1 tablespoon water
• ½ cup semi-sweet mini chocolate chips

Peanut Butter Layer

• 1 ½ cups creamy peanut butter
• ¼ cup butter room temperature
• ½ teaspoon pure vanilla extract
• 2 ¼ cups powdered sugar

Chocolate Ganache Topping

• ½ cup heavy cream
• 6 ounces semisweet chocolate bar, finely chopped
• Maldon Sea Salt or coarse sea salt optional for sprinkling. See Note

Instructions

Brownie Mix Cookies

• Preheat oven to 350°F. Prepare two large baking sheets with parchment paper.
• In a large mixing bowl, add the 18 ounces of boxed brownie mix and ½ cup all-purpose flour and whisk until mixed. Add the eggs, vegetable oil, and water. Mix with a hand mixer. Scrape down the sides and bottom of the bowl with a rubber spatula. Fold in the mini chocolate chips and mix until well combined.
• Using a #40 (2-tablespoon) cookie scoop, place the dough onto the prepared baking sheets about 2-inches apart. Bake for 12-15 minutes or until the tops have a thin film and some small cracks. Be sure not to over bake!
• Transfer cookies from the cookie sheet to a wire cooling rack to cool completely.

Peanut Butter Layer

• In a mixing bowl, cream the 1 1/2 cups peanut butter, 1/4 cup butter and 1/2 teaspoon vanilla together. Scrape down the sides of the bowl and add the powdered sugar. Mix until well combined, scraping the sides and bottom of the bowl as needed.
• Using the cleaned #40 cookie scoop or two tablespoonfuls of batter, form the peanut butter into 23 individual balls that are about 1 1/2 inches in size. Flatten the balls into discs and place on top of each cookie.

Chocolate Ganache Topping

• In a small saucepan, heat heavy cream over medium-high heat to just boiling. Add 6 ounces chopped chocolate bar – DO NOT stir. Remove from heat and cover. Let stand for 5 minutes. Remove cover and gently whisk until completely combined and smooth, about 1-2 minutes. Whisking vigorously will create too much air and could cause it to separate. Allow to cool for about 8 minutes.
• Spoon a little more than 1 teaspoon of the ganache over each cookie, using the teaspoon to gently guide and spread the chocolate. After the ganache has completely set, sprinkle with a bit of Maldon salt.

Notes

To complete the cookies, I encourage you to sprinkle them with just a touch of Maldon Sea Salt. 

Nutrition

Serving: 1cookie | Calories: 368kcal | Carbohydrates: 42g | Protein: 7g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 162mg | Potassium: 181mg | Fiber: 2g | Sugar: 29g | Vitamin A: 167IU | Vitamin C: 0.03mg | Calcium: 23mg | Iron: 2mg

The post Buckeye Cookies appeared first on 365 Days of Baking.

When I hear “cookies and cream”, my ears perk right up! It’s one of my favorite ice cream flavors, and any dessert that contains Oreos and creamy vanilla goodness is right up my alley!

Welcome to 2025’s 12 Days of Cookies!
These Cookies and Cream Cookies are Day 6 of our 12 Days of Cookies!
Be sure to check out all of the other days for more goodies!

Day 1 – Peppermint Chocolate Chip Cookies
Day 2 – Chocolate Crinkle Cookies
Day 3 – Chai Biscotti
Day 4 – Haystacks
Day 5 – Cherry Pie Bars
Day 6 – You’re on it!
Day 7 – Cranberry Orange Cookies
Day 8 – Brown Butter Shortbread
Day 9 – Buckeye Cookies
Day 10 – Ricotta Cookies
Day 11 – Chocolate Pizzelle Recipe
Day 12 – Christmas Cookie Cups

While Oreos are a treat all on their own, adding them to your favorite dessert makes it even more delicious! While any chocolate sandwich cookie will do, Oreos hold a special place in my heart and in my baking!

Ingredients for Cookies and Cream Cookies

These chewy cookies are so easy to make with just a handful of pantry staples, plus some extra treats. Here’s what you need:

• All-purpose flour
• Baking powder
• Baking soda
• Kosher salt
• Granulated sugar
• Cream cheese (room temperature)
• Salted butter (melted)
• Vegetable oil
• Milk
• Pure vanilla extract
• White chocolate chips
• Oreo cookies, roughly chopped (see note below)

You can find a detailed list of ingredients plus baking instructions in the printable recipe card at the end of this post!

Recipe Note

I find it best to roughly chop the Oreos as opposed to putting them into a plastic bag and breaking them (which is what I often do to save time!) This way, the pieces will be more defined with the filling mostly intact, as opposed to smashed or crushed. 

How to make Cookies and Cream Cookies

1. Preheat oven to 350°F, and line a baking sheet or sheets with a sheet of parchment paper.
2. In a small bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
3. In a mixing bowl (or bowl of a stand mixer), beat the cream cheese and granulated sugar on medium speed until the mixture is smooth and well combined (about 3 minutes).
4. Add the melted butter, vegetable oil, egg, milk, and vanilla. Mix thoroughly, scraping sides of the bowl as needed. The batter should be smooth and creamy.
5. Gradually add the flour mixture until just combined. Add the white chocolate chips and Oreo pieces, stirring to distribute evenly.
6. Using a cookie scoop or tablespoon, place scoops of dough onto the prepared cookie sheet(s) about an inch apart. They will spread slightly, but not too much.
7. Bake cookies for 9-11 minutes or until just slightly golden brown. Allow the cookies to cool on the baking sheet for a couple of minutes before transferring to a wire cooling rack.

FAQS

Can I use flavored Oreos in this recipe?

Yes, you can use any variety of Oreos in these cookies. I think peanut butter, chocolate, and even Golden Oreos would be delicious! And how fun to use holiday-themed Oreos to make cookies for a Halloween or Christmas party?

What other mix-ins work well with these cookies?

Cookies and Cream Cookies taste great with regular semi-sweet chocolate chips too, or you can add nuts like pecans or almonds for a little crunch! Just add ½-¾ cup.

How do I store Cookies and Cream Cookies?

Once the cookies cool completely, store them in an airtight container at room temperature for 3-5 days.

Can I freeze them?

Yes, Cookies and Cream cookies freeze well, making them the perfect cookie to bake ahead and store until you need them to fill out a cookie tray or as a holiday gift! Place the cooled cookies in a freezer bag or airtight container and store in the freezer for up to 3 months.

Thaw at room temperature for a few hours before serving.

Can I freeze the cookie dough?

Yes, this is a great way to get a start on your holiday baking! Prepare the batter according to the recipe and scoop cookie dough balls as directed. Place the baking sheet in the freezer until the dough is firm (about an hour). Then place the dough balls in a freezer bag and keep frozen for up to 3 months.

How do I bake Cookies and Cream cookies from frozen dough?

Remove the cookie dough balls from the freezer bag and place them on a parchment-lined baking sheet. Let them sit for 15-20 minutes while the oven heats to 350 degrees and the dough thaws a bit. Then bake for 10-12 minutes or until lightly golden brown. You may need an extra minute or two, depending on how much the dough thaws before you bake it.

More Oreo Recipes

• These Cookies and Cream Cheesecake Bars are an Oreo lover’s heaven. A creamy cheesecake filling topped with crushed Oreos, drizzled with chocolate, and served in an Oreo cookie crust makes for a dessert everyone will keep coming back for.
• Combine your love of chocolate, cookies and cream, and cheesecake into these delicious single-serve desserts. These Chocolate Cookies and Cream Cheesecakes are an easy treat that needs to be in every cheesecake lover’s kitchen!
• This No-Bake Oreo Pie is an easy dessert with few ingredients that anyone can make! Using just 5 ingredients, this pie recipe is made with real cream for an incredibly decadent flavor.
• These Oreo Pudding Dream Bars are a cookies and cream dessert. They have an Oreo cookie crust covered with layers of cream cheese, Oreo pudding, Cool Whip, and are topped with crushed Oreos. You’ll love this NO BAKE dessert!

Pin or print this recipe for Cookies and Cream Cookies, and we’ll see you tomorrow for the next Christmas cookie in our series!

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Cookies and Cream Cookies

These chunky Cookies and Cream Cookies will be your new favorite treat! With chunks of Oreo cookies and plenty of white chocolate chips, these rich, buttery cookies are a hit with fans of all ages!

Course Dessert

Cuisine American

Keyword Cookies and Cream Cookies

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Total Time 27 minutes minutes

Servings 60 cookies

Calories 84kcal

Author Lynne Feifer

Ingredients

• 2 ¼ cups all-purpose flour
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 ¼ cups granulated sugar
• 2 ounces cream cheese room temperature
• 7 tablespoons butter melted, I use salted
• ¼ cup vegetable oil
• 1 egg
• 1 tablespoon milk
• 1 teaspoon pure vanilla extract
• 1 cup white chocolate chips
• 1 ½ cups Oreo cookies roughly chopped, See note

Instructions

• Preheat oven to 350°F, and line a baking sheet or sheets with a sheet of parchment paper.
• In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a mixing bowl, beat the cream cheese and sugar until smooth and well combined, about 3 minutes.
• Add the melted butter, vegetable oil, egg, milk, and vanilla. Mix thoroughly. Batter should be smooth and creamy.
• Gradually add the dry ingredients until just combined. Add the white chocolate chips and chopped Oreos completely.
• Using a cookie scoop or tablespoon, place scoops of dough onto prepared cookie sheet(s) about an inch apart. They will spread slightly, but not too much.
• Bake cookies for 9-11 minutes or until just slightly golden. Allow to cool on baking sheet for a couple minutes before transferring to a wire rack.

Notes

I find it best to roughly chop the Oreos as opposed to putting them into a plastic bag and breaking them. This way the pieces will be more defined with the filling mostly intact as opposed to smashed or crushed. 

Nutrition

Calories: 84kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 62mg | Potassium: 31mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 59IU | Vitamin C: 0.02mg | Calcium: 12mg | Iron: 1mg

The post Cookies and Cream Cookies appeared first on 365 Days of Baking.

When my winter days get crazy (and let me tell you, they get crazy!), I especially appreciate a good no-bake recipe. I can whip up a batch of these delightfully crunchy cookies in just a few minutes, and they are great to nibble on all season long.

Welcome to 2025’s 12 Days of Cookies!
These Chocolate Haystacks are Day 4 of our 12 Days of Cookies!
Be sure to check out all of the other days for more goodies!

Day 1 – Peppermint Chocolate Chip Cookies
Day 2 – Chocolate Crinkle Cookies
Day 3 – Chai Biscotti
Day 4 – You’re on it!
Day 5 – Cherry Pie Bars
Day 6 – Cookies and Cream Cookies
Day 7 – Cranberry Orange Cookies
Day 8 – Brown Butter Shortbread
Day 9 – Buckeye Cookies
Day 10 – Ricotta Cookies
Day 11 – Chocolate Pizzelle Recipe
Day 12 – Christmas Cookie Cups

Haystacks are a no-bake treat that is perfect for your kids’ holiday parties, to fill out your cookie trays, or just to keep in the fridge for an afternoon snack. Add some festive sprinkles for an extra-fun touch!

Ingredients for Haystack Cookies

You only need five ingredients for these sweet treats:

• Creamy peanut butter
• Semisweet chocolate chips
• Salted peanuts
• Chow mein noodles
• Maldon salt for sprinkling (if desired)

Check out the printable recipe card at the end of the post for a detailed list of ingredients and amounts!

How to Make Haystacks

These no bake haystack cookies get their name from the Chow Mein noodles. When they are all stacked up together, it makes a cookie that looks like a messy haystack! Enrobing the peanuts in chocolate and peanut butter just makes them that much better! Here’s the easy recipe for this sweet treat:

1. First, prepare a baking sheet by lining it with a sheet of parchment paper.
2. Add the peanut butter and chocolate chips to a large microwave-safe bowl. Microwave at HALF power (50%) for about 4 minutes, being sure to stir after each minute of cooking. You could also use the double boiler method.
3. Once the melted chocolate mixture is completely smooth and liquidy, add the chow mein noodles and peanuts. Stir to coat completely.
4. Use a spoon or cookie scoop to drop about a tablespoon of the mixture onto the lined baking sheet. After dropping them onto the baking sheet, you can shape them into little “haystacks” using the tips of your fingers if you’d like. Then sprinkle a little bit of the Maldon salt on top of each one. If you are decorating, add Christmas colored nonpareils to each one.
5. Let the haystacks sit at room temperature for at least 2 hours to harden and cool completely, then transfer to your cookie plate to serve.

FAQs

How do I store Haystacks?

You can store these in an airtight container at room temperature. However, I like to keep mine refrigerated, especially if you live somewhere warm. They will last up to 2 weeks!

Can I freeze Chocolate Haystacks?

Yes. Once they harden, transfer them to a freezer-safe bag or container. These keep in the freezer for about 2 months. I recommend using wax paper in between cookie layers to keep them from sticking to each other.

What other variations of this Haystack cookie recipe can I make?

There are lots of variations of this cookie recipe, as people like to make them in different ways. These are ones I’ve tried:

• Make these with white chocolate chips or milk chocolate chips instead.
• Omit the peanuts if desired.
• Use peanut butter and butterscotch chips for a different flavor profile!
• Add coconut flakes or mini marshmallows if you want.

Easy No-Bake Recipes

• These No Bake Peanut Butter Cookies are a quick and easy treat you can make when you’re in a pinch! With only six simple ingredients and a hands-on prep time of less than 10 minutes, this no-bake cookie recipe will easily become one of your favorites!
• No-Bake Chocolate Bourbon Balls – these are a festive holiday treat that you won’t have to turn the oven on to make. Cocoa powder and bourbon are a great combination that all adults can enjoy any time of year!
• This No-Bake Peanut Butter Pie is the perfect dessert for peanut butter and chocolate lovers. An Oreo crust, fluffy peanut butter filling, fresh whipped cream, and the perfect toppings make this treat a great choice for company or family game night!
• These No-Bake Rice Krispies Granola Bars are a perfect bite for breakfast on the go. Soft, crunchy, and slightly sweet, they’re made with Rice Krispies cereal, Simple Truth Orange Blossom Honey, Simple Truth Organic Semi-Sweet Chocolate Chips, oats, peanut butter, and coconut. Grab one of these homemade granola bars as you’re heading out to work!
• No-Bake Pumpkin Nutella Cheesecake – the great seasonal taste of pumpkin with that favorite chocolate hazelnut spread makes this no-bake dessert an easy menu addition for your holiday gathering.

Don’t forget to come back tomorrow for more Christmas Cookies! And pin or print this recipe so you can make Haystacks any time!

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Haystacks

Made with only five simple ingredients, these easy Haystacks are no-bake cookies using crunchy chow mein noodles, peanuts, and are coated with a combination of melted chocolate chips and peanut butter.

Course Dessert

Cuisine American

Keyword Haystacks

Prep Time 15 minutes minutes

Resting Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 24 cookies

Calories 114kcal

Author Lynne Feifer

Ingredients

• ½ cup creamy peanut butter
• 1 cup semi-sweet chocolate chips
• ½ cup salted peanuts
• 5 ounces chow mein noodles about 2 1/2 cups
• 1 tablespoon Maldon salt for sprinkling if desired

Instructions

• Prepare a baking sheet by lining it with a sheet of parchment.
• In a large microwaveable bowl, mix together the peanut butter and chocolate chips. Microwave at HALF power (50%) for about 4 minutes, being sure to mix after each minute of cooking.
• Once the mixture is completely smooth and liquidy, add the chow mein noodles and peanuts, and mix to coat completely.
• Use a spoon to drop about a tablespoon of the noodle mixture onto the prepared baking sheet. After dropping them onto the baking sheet, you can shape them into "haystacks" using the tips of your fingers if you'd like. Then sprinkle a little bit of the Maldon salt on top of each one. If decorating, add the Christmas colored non-pareils to each one.
• Let sit at room temperature for at least 2 hours to harden and cool completely.

Nutrition

Calories: 114kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 0.5mg | Sodium: 74mg | Potassium: 96mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4IU | Calcium: 10mg | Iron: 1mg

The post Haystacks appeared first on 365 Days of Baking.