Decadent Cookie Recipes 😊
(1) Chocolate Peanut Butter Cookies
Ingredients
Dry Ingredients:
* 1 1/2 cups all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
Wet Ingredients:
* 1/2 cup unsalted butter softened
* 1/2 cup granulated sugar plus additional for rolling
* 1/2 cup packed brown sugar
* 1/4 cup creamy peanut butter
* 1 large egg
* 1 teaspoon vanilla extract
Peanut Butter Filling:
* 3/4 cup creamy peanut butter
* 3/4 cup powdered sugar
Instructions
Preheat and Prepare Baking Sheet
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
Combine Dry Ingredients
1. In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
Cream Butter, Sugars, and Peanut Butter
1. In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the softened butter, granulated sugar, brown sugar, and 1/4 cup of peanut butter until light and fluffy. This will take approximately 2 to 3 minutes.
Add Egg and Vanilla
1. Add the egg and vanilla extract to the butter mixture. Beat until well incorporated.
Add Dry Ingredients to Wet Mixture
1. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a cohesive dough forms. Set aside.
Prepare the Peanut Butter Filling
1. In a separate bowl, combine the remaining 3/4 cup of peanut butter with the powdered sugar. Stir until smooth and evenly combined. The mixture should be thick and scoopable.
Assemble the Cookies
1. Scoop a heaping tablespoon of chocolate cookie dough and flatten it slightly in your hand. Place approximately 1 teaspoon of the peanut butter filling in the center, then wrap the dough around the filling to seal. Roll into a smooth ball. (follow the great savor ph2.0 for more) Roll the cookie dough ball in granulated sugar to coat. Repeat with the remaining dough.
Flatten and Bake
1. Arrange the cookies on the prepared baking sheet, leaving about 2 inches between each. Use the bottom of a glass to gently flatten each ball to approximately 1/2 inch thickness. Bake for 7 to 9 minutes, or until the tops are just set.
Cool and Serve
1. Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
(2) Dark Chocolate Brown Sugar Cookies
Ingredients
* 1/2 cup unsalted butter at room temperature
* 3/4 cup brown sugar light or dark brown sugar
* 1 large eggs at room temperature
* 1 teaspoon pure vanilla extract
* 1 and ½ cup all-purpose flour sift then measure correctly
* 1/2 cup Dutch processed cocoa powderlike Hershey's Special Dark
* 1 teaspoon cornstarch
* 3/4 teaspoon baking soda
* 1/8 teaspoon salt optional
Instructions
1. In the bowl of a stand mixer, combine butter and sugar. Mix with the paddle attachment on medium speed until the mixture is light and fluffy. About 3 minutes.
2. Add egg and vanilla and mix another 2 to 3 minutes.
3. Scrape down the sides of the bowl and add the remaining ingredients with the mixer on low just until the ingredients are combined about 1 to 2 minutes.
4. Cover and refrigerate the dough at least one hour.
5. Preheat oven to 350° F.
6. Scoop cookie dough onto a room temperature sheet pan lined with a Silpat Non-Stick Baking Mat or spray with a non-stick vegetable spray 2-inches apart. I used a 1.5-inch spring release scoop that holds just over 1 tablespoon of dough to scoop uniform cookies. Spray the bottom of a glass with non-stick spray and flatten cookies slightly.
7. Bake for 8 to 9 minutes or until the edges have set and the tops are just beginning to set. They will turn from being 'shiny' to be more 'matte'. They will firm up as they cool so be careful not to overcook them.
8. Remove the cookies from the oven and allow to rest on the cookie sheet for 2 minutes. After 2 minutes remove with a thin spatula to a wire rack to cool completely.
(3) Black Velvet Cheesecake Cookies
Ingredients
For the Black Velvet Cookie Dough:
* 2 cups all-purpose flour
* ¾ cup black cocoa powder
* 1 tsp baking soda
* ½ tsp salt
* ¾ cup unsalted butter, softened
* 1 cup granulated sugar
* ½ cup brown sugar, packed
* 2 large eggs
* 1 tsp vanilla extract
For the Cheesecake Filling:
* 8 oz cream cheese, softened
* ¼ cup granulated sugar
* 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, black cocoa powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream softened butter with granulated sugar and brown sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
5. Gradually add dry ingredients into the wet mixture, mixing just until combined. Do not overmix.
6. In a separate bowl, beat softened cream cheese with sugar and vanilla extract until smooth and creamy.
7. Scoop about 1 tablespoon of cookie dough and flatten slightly in your palm.
8. Add 1 teaspoon of cheesecake filling to the center.
9. Cover with another small portion of dough and seal edges completely, rolling gently into a ball.
10. Place cookie balls on prepared baking sheet, spacing 2 inches apart.
11. Bake for 10–12 minutes, until edges are set but centers remain soft.
12. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack.
(4) Chocolate Chip Cheesecake Cookies
Ingredients
For the Cookie Dough
* 1 cup unsalted butter If using salted butter, reduce added salt to ¼ teaspoon.
* ½ cup granulated sugar
* ½ cup brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 2 ½ cups all-purpose flour
* 1 teaspoon baking soda
* ½ teaspoon salt
* 1 cup semi-sweet chocolate chips Alternatives: Dark chocolate chips or white chocolate chips.
For the Cheesecake Filling
* 8 ounces cream cheese Use light cream cheese for a reduced-fat option.
* ¼ cup granulated sugar
* 1 teaspoon vanilla extract
Optional Add-Ins
* 1 cup chopped nuts Pecans and walnuts are great choices!
Instructions
1. In a large mixing bowl, cream together unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well, then stir in vanilla extract.
2. In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually incorporate dry ingredients into the wet mixture. Fold in semi-sweet chocolate chips.
3. For the cheesecake filling, beat softened cream cheese in a medium bowl until smooth. Gradually mix in sugar and vanilla extract until well combined.
4. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop cookie dough, flatten, place cheesecake filling in the center, and cover with another dollop of cookie dough. (follow the great savor ph2.0 for more)
5. Chill the assembled cookies on the baking sheet for at least 30 minutes. Bake for 12-15 minutes until edges are lightly golden.
6. Allow cookies to cool on sheets for 5-10 minutes then transfer to a wire rack to cool completely.
(5) Fudgy Chocolate Cream Cheese Cookies
INGREDIENTS
For the Cookies
* 1.75 cups all-purpose flour
* 0.75 cup cocoa powder
* 2 tsp baking powder
* 0.5 tsp salt
* 8 ounces cream cheese softened
* 0.5 cup unsalted butter softened
* 1.5 cups granulated sugar
* 2 large eggs at room temperature
* 1 tsp vanilla extract
For the Icing
* 0.5 cup semi-sweet chocolate chips
* 1.5 tbsp unsalted butter
* 0.25 cup milk plus 2-4 tablespoons more if needed
* 0.75 cup powdered sugar sifted (or 1 cup)
INSTRUCTIONS
* Get Ready to Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
* Mix Dry Goodies: In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set this aside for a moment.
* Cream Wet Goodies: In a large mixing bowl (or using a stand mixer), beat the softened cream cheese and butter together until they are smooth and creamy.
* Sweeten It Up: Add the granulated sugar to the cream cheese mixture and beat until everything is well combined and fluffy.
* Add Eggs & Vanilla: Mix in the eggs one at a time, then stir in the vanilla extract. Scrape down the sides of the bowl to make sure everything is fully incorporated.
* Combine Wet & Dry: With your mixer on low speed, gradually add the dry flour mixture to the wet ingredients. Mix just until a soft, chocolatey cookie dough forms. Don't overmix!
* Scoop & Shape: Use a cookie scoop or a rounded tablespoon to portion out the dough. For a smoother look, gently roll the dough into balls with slightly wet or nonstick-sprayed hands. Place them onto your prepared baking sheet.
* Bake to Perfection: Pop the cookies into the preheated oven and bake for 10-12 minutes. They should look set but still soft. Let them cool on the baking sheet for about 5 minutes before carefully transferring them to a wire rack to cool completely.
* Whip Up the Icing: In a small microwave-safe bowl, combine the chocolate chips, butter, and milk. Microwave for 30 seconds, then stir well. Continue microwaving in 15-second bursts, stirring after each, until the chocolate is fully melted and smooth.
* Sweeten the Glaze: Stir in ¾ cup of the sifted powdered sugar. If the icing seems too thick, add a couple more tablespoons of milk to thin it out. If it's too thin, add a bit more powdered sugar until it reaches a nice dipping consistency.
* Glaze & Enjoy: Once the cookies are completely cool, dip the tops of each cookie into the chocolate icing. Place them on a piece of parchment or wax paper, icing side up, and let the icing set and harden to a beautiful, satiny finish.
(6) Cookies And Cream Cookies
ingredients:
* 1 cup unsalted butter, softened
* 1 cup granulated sugar
* 1 cup packed brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup crushed chocolate sandwich cookies (like Oreos)
* 1 cup white chocolate chips
* Extra crushed cookies for garnish
Instructions
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cookies will bake evenly and come out perfectly golden.
Step 2: Cream the Butters and Sugars
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using a hand mixer or stand mixer, cream these ingredients together on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes.
Step 3: Add the Eggs and Vanilla
Next, add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until everything is well incorporated.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, mixing on low speed to prevent flour from flying everywhere! Stop mixing once the flour is just combined.
Step 5: Fold in the Goodies
Now comes the best part! Gently fold in the crushed chocolate sandwich cookies and white chocolate chips using a spatula. (follow the great savor ph2.0 for more) Be sure not to over-mix; you want those delicious chunks to remain intact.
Step 6: Scoop the Dough
Using a cookie scoop or tablespoon, drop generous amounts of dough onto a baking sheet lined with parchment paper. Leave about 2 inches of space between each cookie, as they will spread while baking.
Step 7: Add Extra Cookie Crumbs
For added visual appeal and flavor, sprinkle some extra crushed cookies on top of each dough ball. This step is optional, but it makes your cookies even more irresistible!
Step 8: Bake the Cookies
Place the baking sheet in your preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to set as they cool.
Step 9: Cool and Enjoy
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy your Cookies and Cream Cookies warm or store them in an airtight container for them
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