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.

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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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

The post Cherry Pie Bars 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.

I’ve come to really enjoy biscotti. They are so versatile, and they look lovely on a cookie tray! Chai Biscotti cookies make the perfect gift for friends and family, so let’s whip up a batch together!

Welcome to 2025’s 12 Days of Cookies!
These Chai Biscotti are Day 3 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 – You’re on it!
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 – Christmas Cookie Cups

What are Biscotti?

Biscotti ( which means “twice-baked” in Italian) are traditional Italian cookies. These crunchy, oblong cookies were originally made without any fat or butter, making them perfect for long journeys. Biscotti cookies quickly became popular throughout Italy and eventually made their way to other parts of the world.

This Chai Biscotti recipe actually doesn’t contain any tea, but it has all the chai spices you would typically find in a warm cup of chai (tea), especially cardamom and pepper!

Ingredients for Chai Tea Biscotti

Here’s what you need to make this easy cookie recipe:

• Vegetable oil
• Large eggs
• Granulated white sugar
• All-purpose flour
• Baking powder
• Ground cinnamon
• Ground ginger
• Cardamom
• Ground cloves
• Allspice
• White pepper
• White chocolate chips, for dipping (See note below)

For a detailed ingredient list, see the printable recipe card at the bottom of the post!

How to Make Chai Biscotti

Making biscotti is easier than it looks! Even if this is your first time making them, these cookies come together pretty quickly and easily.

1. Preheat the oven to 375°F. Line two baking sheets with parchment paper.
2. In a large bowl or the bowl of a stand mixer with the paddle attachment, beat together oil, eggs, and sugar until combined.
3. In a separate bowl, whisk together the dry ingredients (flour, baking powder, cinnamon, ginger, cardamom, cloves, allspice, and white pepper). Gradually add the flour mixture to the wet mixture until a stiff dough forms.
4. Divide the dough in half. On a lightly floured surface, roll each half of the biscotti dough into long logs the length of your cookie sheet (about 16 inches). Place the logs on one of the prepared baking sheets. Use your hand to pat down the dough until it is about ½ inch thick.
5. First, bake for 20-25 minutes. Remove biscotti logs from the oven and cool slightly, just until the dough is cool enough to handle (about 5 minutes). Transfer one of the logs to the second prepared baking sheet or cutting board and use a serrated knife to cut each of them into 1/2-inch slices.
6. Flip the biscotti slices on their side with one cut side up and one cut end down. Return to the oven and bake a second time for 5 – 7 minutes. Flip the biscotti and bake for another 5-7 minutes or until the cookies are hardened. Allow to cool completely on a wire rack.

Dip the Cookies

7. Prepare a work surface or room temperature cookie sheet(s) with a sheet of parchment paper.
8. In a small bowl, melt the white chocolate chips for 30 seconds. Stir well, and heat only for additional 10-second increments, stirring vigorously in between until chocolate is melted and completely smooth. Be cautious when melting the chocolate as it can seize very easily if it’s been overheated, and you will not be able to “fix” it, but will have to start over.
9. Dip one end of each individual biscotti into the melted white chocolate and place onto the parchment-lined surface. Immediately sprinkle a small amount of cinnamon over the chocolate, if desired.

Recipe Variations

While Chia Biscotti is delicious on its own, you can also get creative and add extra flavors or ingredients to make it even more delightful. Here are a few ideas:

• Drizzle the white chocolate over the top instead of dipping, or use dark chocolate instead!
• Add a teaspoon of freshly grated orange zest to give your biscotti a citrusy twist.
• Sprinkle some coarse sugar or sliced almonds on top of the biscotti before baking for an extra crunchy biscotti!

FAQs

How do I store Chai Biscotti?

To keep your biscotti fresh and crunchy, store them in an airtight container at room temperature for up to two weeks. If you want to extend their shelf life, you can freeze them for up to three months.

Can I make these gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. However, the texture and flavor may vary slightly.

More Biscotti Recipes

If you love biscotti, you have to try one of these different recipes next time:

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

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Chai Biscotti

Fill the cookie jar with these spiced Chai Biscotti! These classic Italian biscotti are chock full of warm, fragrant spices that are perfect for dunking in coffee or tea during the holidays and beyond.

Course Dessert

Cuisine American

Keyword Chai Biscotti

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 58 biscotti

Calories 65kcal

Author Lynne Feifer

Ingredients

• ⅓ cup vegetable oil
• 3 large eggs
• 1 cup sugar
• 3 ¼ cup all purpose flour
• 1 tbsp baking powder
• 1 ¼ teaspoon ground cinnamon, plus additional for dusting, optional
• 1 teaspoon ground ginger
• ¾ teaspoon cardamom
• ½ teaspoon ground cloves
• ½ teaspoon allspice
• ¼ teaspoon white pepper
• 1 ⅓ cups white chocolate chips Enough chocolate to dip 30 cookies. *See Note.

Instructions

• Preheat the oven to 375°F. Line two baking sheet with parchment paper.
• In a large mixing bowl, beat together oil, eggs, and sugar until combined.
• In a separate bowl, whisk together the flour, baking powder, cinnamon ginger, cardamom, cloves, allspice and white pepper. Gradually add the flour mixture to the wet mixture until a stiff dough forms.
• Divide the dough in half. On a lightly floured surface, roll each half of the dough into a log the length of your cookie sheet (about 16 inches). Place the logs on one of the prepared baking sheets. Use your hand to pat down the dough until it is 1/2 an inch thick.
• Bake for 25 minutes. Remove biscotti logs from the oven and let cool slightly, just until the dough is cool enough to handle (about 5 minutes). Transfer one of the logs to the second prepared baking sheet, and use a serrated knife to cut each of them into 1/2 inch thick slices.
• Flip the biscotti slices on their side with one cut end up and one cut end down. Return to the oven and bake for 5 – 7 minutes. Flip the biscotti and bake for another 5-7 minutes or until the cookies are hardened. Allow to cool completely before dipping (or drizzling) in melted chocolate.
• Prepare a work surface or room temperature cookie sheet(s) with a sheet of parchment.
• In a small microwaveable bowl, melt the white chocolate chips for 30 seconds. Stir well, and heat only for additional 10 second increments, stirring vigorously in between until chocolate is melted and completely smooth. Be cautious when melting the chocolate as it can seize very easily if it's been overheated, and you will not be able to "fix" it, but will have to start over.
• Dip one end of each cookie into the white chocolate and place onto the parchment-lined surface. Immediately sprinkle a small amount of cinnamon over the chocolate, if desired.

Notes

• I only chose to dip 30 of the cookies in the chocolate because I wanted some of them left plain. If you choose to dip them all, increase the amount of chocolate chips to 2 1/3 cups.
• Also, I did notice as I was dipping the cookies, that some small crumbs were being left in the chocolate, so if this will be a bother, I think a better option would be to drizzle them with the chocolate. If you choose to do this, increase the amount of chocolate chips to 2 cups. Put the melted chocolate into a resealable sandwich bag and cut a small piece off of one corner. Use that to drizzle the chocolate over all of the biscotti and then immediately sprinkle with additional cinnamon. 
• Store biscotti in an airtight container at room temperature. Enjoy within 2 weeks of baking for best taste. 

Nutrition

Serving: 1cookie | Calories: 65kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 8mg | Potassium: 45mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 15IU | Vitamin C: 0.04mg | Calcium: 21mg | Iron: 0.4mg

The post Chai Biscotti appeared first on 365 Days of Baking.

Welcome to 2025’s 12 Days of Cookies!
These Chocolate Crinkle Cookies are Day 2 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 –  You’re on it!
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 – Christmas Cookie Cups

Crinkle cookies are my go-to choice when I need a quick and easy cookie recipe. Not only are they super simple to make, but they also look amazing and are the first to go at parties! Make these anytime, but they are especially delicious with a cup of hot cocoa on a cold winter’s night.

How Crinkle Cookies Get Their Crinkle

In the perfect example of giving things obvious names, crinkle cookies get their name from the crinkles or cracks that appear as the cookie bakes. While the cookie spreads, the powdered sugar coating remains on the surface of the cookies, highlighting the crinkle pattern that’s created during the baking and cooling process.

Ingredients for Chocolate Crinkles

These cookies only need a handful of simple ingredients. Here’s what you need for baking:

• All-purpose flour
• Baking powder
• Salt
• Granulated white sugar
• Unsweetened cocoa powder
• Vegetable oil
• Large eggs
• Pure vanilla extract
• Powdered sugar (also called confectioners’ sugar)

Looking for a detailed list of ingredients with amounts? Check out the printable full recipe card at the bottom of the post!

How to Make the Best Chocolate Crinkle Cookies

These easy cookies are ready in less than 30 minutes! However, you do need to refrigerate the dough, so plan ahead for the extra time you will need!

1. In a medium bowl, whisk together the dry ingredients (flour, baking powder, and salt).
2. In a mixing bowl, mix the granulated sugar, unsweetened cocoa powder, and vegetable oil together on low speed. Add the eggs one at a time, mixing until completely combined. Mix in the vanilla extract.
3. Add the flour mixture to the wet ingredients and combine thoroughly. Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 4 hours.
4. When ready to bake, preheat the oven to 350°F, and prepare two baking sheets by lining each with a piece of parchment paper.
5. Shape the dough into 1-inch balls using either a cookie scoop or spoons, and roll each into the powdered sugar to coat completely.
6. Place the chocolate cookies onto the prepared baking sheet at least 1 inch apart, as the cookies will spread. Bake for 10-12 minutes. Allow the baked cookies to sit on the baking sheets for a few minutes before moving them to a wire cooling rack to cool completely.

FAQS

Do I have to refrigerate the dough before baking?

Yes, you need to refrigerate the Crinkle Cookie dough. Chilling the dough helps it firm up the sticky dough, making it easier to handle and shape into balls. It also helps prevent the cookies from spreading too much while baking, ensuring they maintain that signature crinkle appearance we all love. 

How do I store my Chocolate Crinkle Cookies?

Keep your crinkle cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for a week.

Can I freeze Crinkle Cookies?

Yes, these cookies freeze really well! For longer storage of your cookies, freeze them in an airtight container or freezer-safe bag for up to 3 months. Thaw at room temperature before eating them.

Can I make the cookie dough ahead of time?

Yes, you can make this dough up to 2 days before you plan to bake it. Store the cookie dough covered tightly in the fridge for up to 2 days, or freeze it for up to 3 months (flash freeze the cookie dough balls first on a cookie sheet, then place them in a freezer bag or other airtight container to freeze).

Thaw in the refrigerator overnight before baking.

Why didn’t my Chocolate Crinkle Cookies crinkle?

If your crinkle cookies didn’t crack, there could be a few reasons why:

• Your powdered sugar coating was too thin
• Overmixing of the dough
• The dough isn’t chilled enough
• Your oven temperature isn’t accurate

More Crinkle Cookie Recipes

As I said, crinkle cookies are my go-to for any occasion! Luckily, I have a bunch of crinkle cookie recipes you should try next time:

• Made with real pumpkin and seasonal spices, Pumpkin Crinkle Cookies are the perfect cookie for a crisp autumn day or any time of year.
• Mint Chocolate Crinkles – chopped mint Andes candies are melted throughout that classic chocolate crinkle cookie we all grew up with.
• If you like chocolate-covered cherries, this Chocolate Cherry Crinkle Cookie is for YOU!
• These Peanut Butter Crinkle Cookies combine your favorite chocolate cookie with the great flavor of peanut butter. The best part is they need NO refrigeration!
• Lemon Cake Mix Cookies are soft, sweet, and brimming with zesty flavor! Making perfect lemon crinkle cookies is easy with a boxed cake mix and a handful of ingredients.
• An unexpected flavor combination makes these Chocolate Wasabi Crinkles stand out from the crowd! Pungent wasabi and crushed wasabi peas are added to classic chocolate crinkle cookies for a uniquely delicious holiday treat.

Don’t forget to Pin or print these recipes for your next cookie baking session!

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Chocolate Crinkle Cookies

Chocolate Crinkle Cookies are a cookie tray staple and perfect for the holiday season or any occasion! You will love the rich chocolate flavor and the satisfying, chewy texture of these tasty treats.

Course Dessert

Cuisine American

Keyword Chocolate Crinkle Cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Refrigeration 4 hours hours

Total Time 4 hours hours 27 minutes minutes

Servings 32 cookies

Calories 53kcal

Author Lynne Feifer

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• ¼ cup vegetable oil
• 2 large eggs
• 1 teaspoon pure vanilla extract
• ½ cup powdered sugar

Instructions

• In a medium bowl, whisk together the 1 cup flour, 1 teaspoon baking powder, and 1/4 teaspoon of salt.
• In a mixing bowl, mix the 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, and 1/4 cup vegetable oil together. Add the eggs one at a time, mixing until completely combined. Mix in the vanilla.
• Add the flour mixture and combine thoroughly. Cover the bowl with plastic wrap and refrigerate dough for a minimum of 4 hours.
• When ready to bake, preheat the oven to 350°F, and prepare two baking sheets by lining them each with a piece of parchment.
• Shape the dough into 1-inch balls using either a cookie scoop or spoons, and roll each into the powdered sugar to coat completely.
• Place onto the prepared baking sheets at least 1-inch apart as the cookies will spread. Bake for 10-12 minutes. Allow the cookies to sit on the baking sheets for a few minutes before moving to a wire rack to cool completely.

Nutrition

Calories: 53kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 12mg | Sodium: 57mg | Potassium: 29mg | Fiber: 1g | Sugar: 8g | Vitamin A: 17IU | Calcium: 4mg | Iron: 0.4mg

The post Chocolate Crinkle Cookies appeared first on 365 Days of Baking.