Want to feel a little rebellious? Use that box of brownie mix to make COOKIES instead. Satisfy those chocolate cravings with this easy recipe. We created this easy cookie recipe with all you chocolate lovers in mind!

That’s right. I’m asking you to ignore the directions on the back of the box. We’re breaking rules today, friends. When it comes to desserts, a little rule-breaking can get you delicious results!

These Brownie Cookies combine the best qualities of cookies and brownies in one easy dessert. Chewy, moist, and loaded with chocolatey goodness, these rich cookies are begging to be enjoyed with a tall glass of milk.

Best of all, this brownie cookie recipe is quick, easy, and foolproof, with no chill time required! Start with a box of Duncan Hines Brownie Mix and make delicious chocolatey cookies in less than 30 minutes!

Ingredients for Fudgy Brownie Cookies

Unlike other iterations of this recipe online, these are brownie mix cookies with a small amount of flour added to the dough. The flour thickens the batter so you can scoop it right onto the baking sheet! It makes all the difference between thin, flat cookies and thick, chewy ones.

Dry Ingredients: I used Duncan Hines brownie mix for these brownie cookies, but feel free to use your own favorite brand. All-purpose flour helps thicken the batter.

Wet Ingredients: Large eggs add stability to the batter, with vegetable oil and water providing the moisture. Depending on your choice of brownie mix, the ingredient amounts may differ slightly, so follow the recipe included here rather than the one on the box!

Additions:  Semi-sweet chocolate chips or chocolate chunks taste great, or you can mix and match flavors with nuts and other flavors of chips, such as peanut butter or white chocolate.

How to Make Brownie Cookies From a Mix

Prepare: First, I preheat the oven to 350 degrees. Then I line a cookie sheet with parchment paper.

Dry Ingredients: To make the cookie batter, I combine the brownie mix with the flour in a large bowl and whisk them together.

Wet Ingredients: I add the eggs, oil, and water to the flour mixture. Then I use an electric mixer to blend everything together on medium speed until smooth. I usually scrape down the sides of the bowl with a rubber spatula a couple of times as you go. Finally, I gently stir in the chocolate chunks.

Bake the Cookies: I scoop the brownie batter by the spoonful onto the prepared baking sheet. I use a 2-tablespoon or medium cookie scoop to make sure the cookie dough balls are relatively even in size and shape.

Then I bake the brownie cookies in the preheated oven until they have a crackly top. The baking time can be anywhere from 12 to 15 minutes, depending on your oven.

The center of the cookies might still look soft and a little doughy when they’re done baking. I move the cookies to cool on a wire rack, where they will firm up to the perfect thick, chewy, and fudgy center. Meanwhile, you get crackly, crisp edges and that amazing shiny top!

Frequently Asked Questions

Homemade Cookie Recipes

For me, these brownie chocolate cookies were love at first bite. The chocolate taste reminds me a lot of my Chocolate Cherry Cookies. Now I’m wondering if we need to make a cherry version of this brownie mix cookie recipe next!

You can never have too many cookie recipes up your sleeve, right? I have almost a hundred cookie recipes on the blog so far. I doubt I’ll ever stop collecting and sharing tasty cookie ideas!

As much as I’d love for you to try each and every one of my cookie recipes, I’m guessing you might have other things to do than spend your days baking cookies! If you only have time to make ONE other cookie recipe this week, I have a few recommendations.

•  Lemon Cake Mix Cookies
• Lemon Coconut Sugar Cookies
• Double Chocolate Frosted Almond Cookies
• Chocolate M&M Christmas Cookies
• Dark Chocolate Cherry Oatmeal Cookies

Brownie Recipes

With so many homemade brownies in my toolbox, you’ll see why I don’t always need to use a mix to make brownies.

• Easy Peppermint Brownie Bites
• Salted Caramel Cashew Brownie Bites
• TWIX® Bites Brownies
• Chocolate Overload Loaded Brownies
• Hot Chocolate Brownies
• Butterscotch Chocolate Chip Brownies

Have you tried making these fudgy Brownie Cookies? If so, I’d love to hear how they turned out for you, so let me know in the comments below!

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Brownie Cookies

Brownie Cookies are perfectly chewy and fudgy with crackly tops—just like the best brownies! Make delicious cookies from brownie mix and satisfy those chocolate cravings with this easy recipe.

Course Dessert

Cuisine American

Keyword Brownie Cookies

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 20 cookies

Calories 180kcal

Author Lynne Feifer

Ingredients

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

Instructions

• Preheat oven to 350°F. Prepare a large baking sheet 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 of the bowl with a rubber spatula. Fold in the chocolate chunks and mix so that the chunks are well combined.
• Using a 2-tablespoon cookie scoop, place the 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!
• Transfer cookies from the cookie sheet to a wire cooling rack to cool for about 10 minutes.

Nutrition

Serving: 1cookie | Calories: 180kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 83mg | Potassium: 58mg | Fiber: 1g | Sugar: 16g | Vitamin A: 31IU | Calcium: 9mg | Iron: 1mg

This post was originally published November 30, 2022. It has been updated with photos and in format on October 12, 2026.

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Do you have a favorite ice cream flavor? The one you look for and order everywhere you go? For a lot of people, it’s Butter Pecan. There’s just something so good about the sweet butterscotch paired with the salty, crunchy pecans.

Well, these chewy cookies have that exact same flavor profile. I think they might be even better because they are soft and chewy, and so good fresh out of the oven! So, you can enjoy Butter Pecan ice cream in the summer and then eat these homemade cookies all year round! These warm Pecan Cookies are a comforting hug in cookie form!

I’m going to give you a little hint. These are the absolute best cookies if you toast the pecans first! It’s not absolutely necessary, but toasting the pecans just brings out more of that nutty flavor. If you’re in a time pinch, you can skip that step, or just buy already toasted pecans from the store.

Ingredients for Pecan Cookies

Dry Ingredients—I use all-purpose flour, with salt and cinnamon for some flavor and baking soda as the leavening agent. Then I use brown sugar for depth and sweetness.

Wet Ingredients—Unsalted butter and eggs give structure to the cookies, and I use a touch of vanilla extract to bring out the flavor of the cookies.

Add-ins—Chopped pecans give these cookies their name! I prefer toasted pecans in this recipe.

You can find the exact amounts of each ingredient in the recipe card below!

How To Make Pecan Cookies

These cookies are pretty quick and easy to make, but they do need to be chilled, so plan ahead!

Toast the Pecans: I preheat the oven to 350 degrees, then spread the pecans over a cookie sheet and toast them for about 10 minutes. Keep an eye on them as they can burn quickly! Then I remove the pecans from the oven and let them cool.

Wet Ingredients: First, I beat together the butter and brown sugar in a large bowl or the bowl of a stand mixer using the paddle attachment (you can also use a large mixing bowl and electric mixer). Then I beat in the eggs one at a time on medium speed, then add the vanilla extract and mix.

Add Dry Ingredients: I slowly add in the dry ingredients (flour, cinnamon, baking soda, and salt) and mix until just combined.  Then I add the pecans, reserving a few to put on the tops after they come out of the oven, and mix until combined.

Chill the Dough:  Cover the bowl of cookie dough with plastic wrap and refrigerate for at least 2 hours.

Prepare to Bake: After two hours, I preheat the oven to 350 degrees and line a large baking sheet with parchment paper.  I use a 2-tablespoon cookie scoop to place cookie dough balls at least 2 inches apart on the prepared baking sheet.

Bake and Cool: I bake the cookies for 9-10 minutes, then remove them from the oven and transfer the baked cookies to a cooling rack. I think they taste best when still a little bit warm!

Frequently Asked Questions

More Pecan Recipes

I absolutely love pecans and feature them in lots of my recipes. They can be in sweet OR savory dishes. Here are some of my favorites:

• Cranberry Pecan Goat Cheese Bites 
• Pecan Oatmeal White Chocolate Chip Cookies 
• Chocolate Pecan Wafers 
• Best-of-All Pecan Pie Recipe

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Pecan Cookies

Easy Pecan Cookies are a comforting hug in cookie form! You'll love these tender, buttery cookies laced with golden pecans with a rich, buttery flavor that make them perfect to pair with a glass of milk.

Course Cookies

Cuisine American

Keyword Pecan Cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 18 serving

Calories 301kcal

Author Lynne Feifer

Ingredients

• 1 cup butter softened
• 1 ½ cups brown sugar lightly packed
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups pecans chopped

Instructions

• Preheat the oven to 350 degrees. Spread the pecans over a baking sheet and toast for 10 minutes. Keep an eye on them as they can burn quickly! Remove from the oven and allow to cool.  
• In a large mixing bowl, beat together the butter and brown sugar. Beat in the eggs and vanilla extract.  
• Slowly add in the flour, cinnamon, baking soda and salt. Mix until just combined. Add the pecans, reserving a few to put on the tops after they come out of the oven, if desired, and mix until combined.
• Cover the bowl with plastic wrap and refrigerate for at least 2 hours.  
• After two hours, preheat the oven to 350 degrees and line a baking sheet with parchment paper.  
• Scoop 2 tablespoon balls of dough with a cookie scoop and place at least 2 in apart from each other.  
• Bake for 9-10 minutes then remove from the oven and transfer to a cooling rack.  

Notes

Store in an airtight container on the counter for 5 days. Freeze for up to three months then thaw for a day in the fridge before serving.  

Nutrition

Serving: 1cookie | Calories: 301kcal | Carbohydrates: 35g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 219mg | Potassium: 91mg | Fiber: 1g | Sugar: 18g | Vitamin A: 346IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 1mg

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

I’m so excited to introduce you to one of my favorite holiday cookies, Pizzelles! These tasty treats are traditional Italian waffle cookies made on specialty irons called pizzelle irons. Loosely translated, the name of this cookie means “thin, round, and flat”, which is exactly what these are! They’re not too sweet like a lot of other cookies you’ll find this time of year. I know you’ll love them as much as I do!

Pizelles

These classic Pizzelles are a great choice for a cookie swap, as they are so beautiful and reminiscent of the holiday season with their intricate pattern and powdered sugar dusting!

You will need a pizzelle maker, though. This is one of those times when there really is no substitution if you want to make perfect pizzelles. Waffle irons and griddles just don’t produce the same result. The great news is, there is an iron for every budget and they will all get the job done!

Pizzelle Ingredients

Dry Ingredients—I use all-purpose flour, salt, and baking powder as a leavening agent in this recipe, with granulated white sugar for a little sweetness.

Wet Ingredients—Unsalted butter and eggs give structure to the cookies, and I use pure vanilla extract for flavor.

Extras—Fresh orange zest and anise seed are optional, but provide a fresh, holiday flavor to these cookies. I also use powdered sugar for dusting, using this OXO Dusting Wand to sprinkle the sugar over the pizzelles.

You can find a detailed ingredient list in the recipe below.

How to make this classic Pizzelle Recipe

It’s easy to make these thin Italian waffle cookies!

Prepare to Bake:  First, I grease and heat up the pizzelle iron as described above. I melt the butter and set it aside to cool.

Dry Ingredients: In a medium bowl, I whisk together the flour, baking powder, salt, orange zest, and anise seeds.

Wet Ingredients: Then, in a large bowl, I beat the sugar and eggs until light in color, about 3 minutes. Then I add the unsalted butter and vanilla extract to the egg mixture and mix well.

Make the Batter: I add half of the dry ingredients to the wet and mix until just blended. Next, I fold in the remaining flour mixture and combine until just mixed

Bake Pizzelles: I drop the batter by placing a heaping tablespoon of batter into the center of the pizzelle pattern and close. I’ll bake each pizzelle for about 1 – 1 ½ minutes or until golden (the times will vary depending on the pizzelle iron you are using). Your pizzelles should be lightly golden brown.

Cooling: Finally, I carefully remove each pizzelle with a spatula and place it on a wire rack to cool completely before dusting it with powdered sugar.

More Pizzelle Recipes

• Chai Pizzelles
• Chocolate Pizzelle Recipe

Italian Cookie Recipes

We have several biscotti recipes here, which is another classic Italian recipe. Try one of these variations next time:

• Gingerbread Biscotti
• Peppermint Chocolate Biscotti
• Cranberry Orange Pistachio Biscotti
• Citrus Biscotti

Frequently Asked Questions

Did you make this recipe? Let me know how it turned out for you in the comments!

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Pizzelles

Sweetened with anise or vanilla extracts, our Pizzelles are a classic Italian cookie! All you need for this easy pizzelle recipe is a handful of ingredients and a pizzelle iron! Make this beautiful cookie recipe to bring along to your next gathering!

Course Cookies, Dessert

Cuisine Italian

Keyword Pizzelles

Prep Time 10 minutes minutes

Cook Time 1 minute minute

Total Time 11 minutes minutes

Servings 25 cookies

Calories 122kcal

Author Lynne Feifer

Equipment

• Pizzelle Iron

Ingredients

• 4 large eggs room temperature
• ¾ cup granulated sugar
• ¾ cup unsalted butter melted and completely cooled
• 1 tablespoon pure vanilla extract can be substituted with 1 tablespoon of anise extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• pinch of kosher salt
• 1 teaspoon fresh orange zest optional
• ½ teaspoon anise seeds optional
• 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.
• In a medium bowl, whisk together the flour, baking powder, salt, orange zest, and anise seeds.
• In a large mixing bowl, beat the sugar and eggs until light in color, about 3 minutes. Add the butter, and 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: 122kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 13mg | Potassium: 57mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 214IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 1mg

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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.

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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.

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.

I don’t know anyone who does not appreciate a batch of warm, delicious cookies. I love to whip up these fragrant cookies for an afternoon snack, for holiday gifting, and of course to serve on a holiday cookie tray at parties. Cranberry and orange is a wonderful holiday flavor combination for the Christmas season, but you can make these treats all year round!

Welcome to 2025’s 12 Days of Cookies!
These Cranberry Orange Cookies are Day 7 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 – You’re on it!
Day 8 – Brown Butter Shortbread
Day 9 – Buckeye Cookies
Day 10 – Ricotta Cookies
Day 11 – Chocolate Pizzelle Recipe
Day 12 – Christmas Cookie Cups

I love how simple these cookies are. They are made with just a handful of ingredients, many of which you already have in your pantry. You might not have an orange or some cranberries lying around, but those are easy to find at the grocery store.

Simple doesn’t mean basic. This buttery shortbread-like cookie recipe makes cookies that are meant to be savored. No one will believe that you hardly spent any time at all making them!

Ingredients for Orange Cranberry Cookies

You will need the following ingredients to make homemade cranberry orange cookies:

• An orange (for juice and zest)
• Dried cranberries, chopped
• Cornstarch
• Baking soda
• All-purpose flour
• Salt
• Unsalted butter, room temperature
• Granulated white sugar
• One large egg

You can find detailed amounts and instructions for this recipe in the card at the bottom of the post!

How to make Cranberry Orange Cookies

1. Prepare: Line 2 large baking sheets with parchment paper and set aside. Hydrate the cranberries by pouring the orange juice over them and heating them in a microwave oven for 30 seconds. Let them sit and soak up the liquid.
2. Wet Ingredients: In a large mixing bowl, cream the butter, 1 cup granulated sugar, and 2 teaspoons orange zest with an electric mixer on medium speed (or use the bowl of your stand mixer fitted with the paddle attachment). Add the egg to the butter mixture and mix until just combined. 
3. Dry Ingredients: Whisk together the flour, cornstarch, baking soda, and salt in a large bowl. Add the flour mixture to the wet ingredients, mixing until just combined – don’t overmix! 
4. Cranberries: Strain any excess liquid from the chopped cranberries and fold ¾ cup of the cranberries into the dough. 
5. Scoop and Bake: Using a 2-tablespoon cookie scoop, portion out even mounds of dough onto the prepared cookie sheet, spacing them 2 inches apart. Cover with plastic wrap and refrigerate for at least 2 hours, but overnight is best. Preheat the oven to 400°F and bake the cookies for 7-8 minutes, or until the cookies are just starting to turn golden brown. While the cookies bake, make the orange sugar to sprinkle on top.
6. Orange Sugared Zest: Combine the remaining orange zest and 1 tablespoon of sugar in a small bowl. Remove the baking sheets from the oven and immediately top the cookies with the remaining cranberries and sugared orange zest. Let the cookies rest for 10 minutes before moving them to a wire rack to cool to room temperature. 

Recipe Notes

• Make sure to zest the orange before cutting and juicing it. Once cut, zesting will be challenging. 
• The longer you let the cookies chill, the more the cranberry orange flavor will develop.
• One orange should yield about 3 teaspoons of zest. 
• Since all ovens vary in temperature and baking time, it is best to monitor the cookies; depending on your oven, they might need less time or a few more minutes. 
• If you are using a baking sheet that has a dark-colored surface, reduce the oven temperature to 375°F. 

FAQs

Can fresh cranberries be used in place of dried cranberries? 

Although fresh cranberries have a beautiful, tart, juicy flavor, they don’t have the right balance of sugars as their dried counterparts. Additionally, they release a fair amount of liquid during baking, making your cookies flat. For this recipe, it is best to stick with dried cranberries. 

Why are my cookies spreading out so much during baking?  

Chilling the cookies for the required amount of time before baking is essential. Don’t flatten the dough before baking, and ensure the oven is at the right temperature. Anything under 400°F makes them more prone to spreading out. These cookies undergo a quick bake at high heat to prevent the cookie from spreading out. Try using an oven thermometer to make sure you have the correct oven temperature. 

How can I store these cookies? 

Cranberry Orange cookies are best stored at room temperature in an airtight container for up to 5 days. 

Or store the cooled cookies in the freezer for up to 3 months. Thaw on the counter for a few hours before serving.

Cranberry Orange: The Perfect Flavor Combination

I love to feature this flavor combo together in all sorts of baked goods. Here are a few of my favorites:

• Cranberry Orange Bread Pudding: this custard-soaked dessert combines both sweet and tart flavors with cranberries, crunchy walnuts, zesty orange sugar crumbs, and a buttery orange glaze.
• Cranberry Orange Pistachio Biscotti: these Italian biscuit cookies are packed full of the seasonal flavors of tangy cranberries, crunchy pistachios, and zesty orange! These will be delicious dunked in a cup of tea or eaten with your morning coffee.
• Orange Cranberry Bread: This Orange Cranberry Bread Recipe is the perfect mix of sweet oranges and tart, juicy cranberries. It will be one of your favorite things to serve this holiday season or any time of year!
• Cranberry Orange Blondies: Cranberry Orange Blondies combine two classic holiday flavors into one sweet dessert bar! Zesty orange citrus pairs well with tart cranberries in a chewy blondie base.
• Orange Cranberry Coffee Cake: Topped with sweet orange glaze, this moist coffee cake tastes extra delicious paired with a hot cup of coffee or tea!

 Which one will you try next time?

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Cranberry Orange Cookies

These slightly soft and chewy Cranberry Orange Cookies with crisp edges have a bright orange flavor that pairs well with the tart cranberry. These cookies are simple to make and full of holiday flavor!

Course Cookies, Dessert

Cuisine American

Keyword Cranberry Orange Cookies

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Chill TIme 2 hours hours

Total Time 2 hours hours 23 minutes minutes

Servings 24 cookies

Calories 145kcal

Author Lynne Feifer

Ingredients

• 1 cup dried cranberries, chopped
• juice of one orange
• 2 ¼ cups all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoons baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large egg

Orange Sugared Zest

• 1 teaspoon granulated sugar
• zest of one orange

Instructions

• Line 2 baking sheets with parchment paper and set aside.  
• Hydrate the cranberries by pouring the orange juice over them and heating them in a microwave oven for 30 seconds. Let them sit and soak up the liquid.  
• Whisk together the flour, cornstarch, baking soda, and salt. Set aside. 
• In a large mixing bowl, cream the butter, 1 cup granulated sugar, and 2 teaspoons orange zest with a hand mixer. Add the egg and mix until just combined. 
• Add the dry ingredients to the wet ingredients, mixing until just combined – don’t overmix! 
• Strain any excess liquid from the cranberries and fold ¾ cup of the cranberries into the dough. 
• Using a 2-tablespoon cookie dough scoop, portion out even mounds of dough onto the prepared baking sheet, spacing them 2 inches apart. Refrigerate for at least 2 hours, but overnight is best. 
• Preheat the oven to 400°F and bake the cookies for 7-8 minutes. Or until just starting to turn golden brown.  
• Combine the remaining orange zest and 1 tablespoon sugar in a small bowl. 
• Remove the baking sheets from the oven and immediately top the cookies with the remaining cranberries and sugared orange zest. Let the cookies rest for 10 minutes before moving them to a wire rack to cool to room temperature. 

Notes

If you are using a baking sheet that has a dark-colored surface, reduce the oven temperature to 375°F. 

Nutrition

Calories: 145kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 98mg | Potassium: 19mg | Fiber: 1g | Sugar: 12g | Vitamin A: 187IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 1mg

The post Cranberry Orange 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.

There’s nothing like a homemade cherry pie, but these cherry pie bars come in a close second! I’m not going to lie, my ability to make pie dough look presentable varies, but this way I can enjoy all the gorgeous cherries without worrying about making the perfect crust.

Once they are sliced into bars, they make the perfect festive treat to fill out your holiday cookie tray or enjoy as a special dessert this Christmas season!

Welcome to 2025’s 12 Days of Cookies!
Day 5 of our 12 Days of Cookies are these Cherry Pie Bars.
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 – You’re on it!
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

Cherry Pie Bars vs Cherry Cobbler

These cherry bars have a lot in common with a cherry cobbler, but there is an important difference. While they are both full of delicious cherry flavor, cherry cobbler doesn’t have a bottom crust, just a topping. These cherry pie bars, on the other hand, have a buttery shortbread crust along with a delicious topping, making this just like a cherry pie in bar form. I promise, they’ll be a huge hit with the cherry fans in your life!

Ingredients for Cherry Bars

Gather these basic ingredients to make your delicious dessert bars:

• Unsalted butter, room temperature (if using salted butter, omit the salt below)
• Shortening
• Granulated white sugar
• Baking powder
• Salt
• Large eggs
• Pure vanilla extract
• All-purpose flour
• Canned cherry pie filling (or homemade cherry pie filling if you have some)

Powdered Sugar Glaze Ingredients

• Powdered sugar
• Milk
• Pure almond extract (or vanilla extract)

For a full recipe with amounts and instructions, check out the printable recipe card at the bottom of the post!

How to Make Cherry Pie Bars

These pie bars are easy to make, and you’ll have a sweet treat ready in less than an hour!

1. First, preheat the oven to 350°F.
2. In a large bowl, cream the butter and shortening on high until smooth and well combined. Add the sugar, baking powder, and salt, and completely combine. Be sure to scrape down the sides and bottom of the bowl.
3. Add the eggs and vanilla and mix well. Add the flour and thoroughly combine. Set aside 1 1/4 cups of the dough for the topping.
4. Using your hands or the back of a spoon, press the remaining dough into an ungreased 9 X 13-inch baking pan. Bake for 12 minutes. The edges will be lightly golden brown, and the middle will be underdone, but don’t worry–you’re going to bake them again.
5. Gently spread the cherry filling over the entire crust. Then drop the rest of the dough in mounds over the filling.
6. Bake for about 30-35 minutes in the preheated oven until golden brown. Place the pan on a baking rack to cool for 10 minutes before glazing.

Make the Powdered Sugar Glaze

1. In a small bowl, mix together the powdered sugar, 1 tablespoon of milk, and 1/4 teaspoon almond or vanilla extract. If needed, add 1 teaspoon of milk until the glaze reaches a consistency that allows it to be drizzled.
2. Using a spoon, evenly distribute this simple glaze over the top of the bars after they’ve sat for 10 minutes on the wire rack. Slice the cooled bars into individual servings and enjoy!

Tips for Easy Serving

• Make sure your bars are completely cooled. Use a sharp knife to slice through the buttery crust into bars and a small spatula to remove them.
• These are best served fresh at room temperature.
• If they are too sweet, you can just dust them with powdered sugar instead of making a glaze.
• Top them with a scoop of vanilla bean ice cream for an extra treat!

FAQs

Can I make Cherry Pie Bars ahead of time?

Yes, you could make them up to a day in advance, but I would wait to add the glaze until just before serving. Store them tightly covered in the refrigerator until ready to serve.

How do I store leftover cherry bars?

Store them covered in the fridge for 3-4 days. I just keep them in the original pan and cover them tightly with foil, but you could transfer individual bars to an airtight container.

Can I make this recipe with other pie filling flavors?

Yes, you can use any flavor of pie filling you like! I think apple pie filling, blueberry pie filling, and peach pie filling would be especially good! Just use the same size can, and the recipe should turn out just the same.

Can I use fresh cherries or frozen cherries instead of pie filling?

No, the recipe will not work the same. Pie filling has a thickened sauce along with the cooked fruit, so if you use just plain fruit, you won’t have the same flavor or consistency in the bars. Try making this Cherry Pound Cake or one of these 20+ Fresh Cherry Desserts instead!

Cherry Desserts You’ll Love

If you’re looking for a way to use up that cherry pie filling, try one of these recipes next time:

• Cherry Thumbprint Cookies
• Cherry Hand Pies
• Chocolate Cherry Dump Cake
• Red Velvet Cherry Dream Bars
• Chocolate Cherry Cheesecake Bread Pudding

Don’t forget to come back tomorrow for more Christmas cookies! Plus, if you Pin or print this recipe for Cherry Pie Bars, you’ll have it ready to go to satisfy that cherry craving. See you next time!

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Print

Cherry Pie Bars

Embrace that sweet cherry flavor by making a batch of these easy Cherry Pie Bars made with store-bought sweet cherry pie filling! Enjoy all the luscious flavors of cherry pie without all the work.

Course Dessert

Cuisine American

Keyword Cherry Pie Bars

Prep Time 15 minutes minutes

Cook Time 42 minutes minutes

Total Time 57 minutes minutes

Servings 24 bars

Calories 243kcal

Author Lynne Feifer

Ingredients

• ½ cup butter ,room temperature. I use salted
• ½ cup shortening
• 1 ¾ cups sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 3 cups all-purpose flour
• 21 ounces cherry pie filling

Powdered Sugar Glaze

• 1 cup powdered sugar
• 1 tablespoon milk additional milk if needed, 1 teaspoon at a time
• ¼ teaspoon pure almond extract can substitute pure vanilla extract

Instructions

• Preheat oven to 350°F.
• In a large mixing bowl, cream the butter and shortening on high until smooth and well combined. Add the sugar, baking powder and salt, and completely combine. Be sure to scrape down the sides and bottom of the bowl.
• Add the eggs and vanilla and mix well. Add the flour and thoroughly combine. Set aside 1 1/4 cups of the dough for the topping.
• Press the remaining dough into an ungreased 9 X 13-inch baking pan. Bake for 12 minutes. The edges will be lightly golden, and the middle will be underdone, but not to worry, you're going to bake them again.
• Gently spread the cherry pie filling over the entire crust. Drop the remaining dough in mounds over the filling.
• Bake for about 30 minutes until golden brown. Place pan on a baking rack to cool for 10 minutes before glazing.

Powdered Sugar Glaze

• in a small bowl, mix together the powdered sugar, 1 tablespoon of milk, and 1/4 teaspoon almond or vanilla extract. If needed, add 1 teaspoon of milk until glaze is of a consistency where it can be drizzled.
• Using a spoon, evenly distribute the glaze over the top of the bars after they've sat for 10 minutes on the wire rack. Allow to cool completely before slicing into bars.

Nutrition

Calories: 243kcal | Carbohydrates: 39g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 93mg | Potassium: 79mg | Fiber: 1g | Sugar: 20g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

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