18 Delicious Cookie Recipes Irresistible

There’s nothing quite like the aroma of freshly baked cookies filling your kitchen—warm, comforting, and downright irresistible. Whether you’re craving classic chocolate chip, festive holiday treats, or something new to wow your family, we’ve gathered 18 delicious recipes that are sure to become favorites. Get ready to preheat your oven and dive into these mouthwatering creations!

Classic Chocolate Chip Cookies

Years of testing chocolate chip cookie recipes have taught me one thing: the classics are classics for a reason. I still remember burning my first batch as a teenager, but these days, I’ve perfected my method—and I’m sharing all my secrets with you today.

Ingredients

For the cookie dough:

• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups semi-sweet chocolate chips

Instructions

1. Preheat your oven to 375°F.
2. Line two baking sheets with parchment paper.
3. Whisk together 2 ¼ cups all-purpose flour, 1 tsp baking soda, and 1 tsp salt in a medium bowl.
4. Beat 1 cup softened unsalted butter, ¾ cup granulated sugar, and ¾ cup packed brown sugar in a large bowl until light and fluffy, about 3 minutes. Tip: Don’t rush the creaming—this creates air pockets for a lighter cookie.
5. Add 2 large eggs one at a time, beating well after each addition.
6. Mix in 2 tsp vanilla extract.
7. Gradually add the flour mixture to the wet ingredients, mixing just until combined. Tip: Overmixing develops gluten and makes cookies tough—stop when no flour streaks remain.
8. Fold in 2 cups semi-sweet chocolate chips with a spatula.
9. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
10. Bake for 9-11 minutes, until edges are golden brown but centers still look slightly underdone. Tip: For chewier cookies, pull them out when the centers appear soft—they’ll firm up as they cool.
11. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.

Zesty isn’t a word you’d typically associate with chocolate chip cookies, but these have a perfect balance—crisp edges giving way to soft, buttery centers studded with melty chocolate pockets. I love serving them slightly warm with a cold glass of milk, or crumbling them over vanilla ice cream for an instant dessert upgrade.

Peanut Butter Cookies with Honey Drizzle

Perfect peanut butter cookies have been my baking obsession lately, especially since my neighbor shared her grandmother’s secret recipe with me last fall. There’s something so comforting about that classic crisscross pattern and the way the honey drizzle glistens when it catches the light—these cookies just feel like home.

Ingredients

• For the cookie dough:
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon baking soda
• For the honey drizzle:
  • 2 tablespoons honey
  • 1 tablespoon powdered sugar

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Combine 1 cup creamy peanut butter, 1 cup granulated sugar, 1 large egg, and 1 teaspoon baking soda in a medium mixing bowl.
3. Mix the ingredients with a wooden spoon until a thick, uniform dough forms, about 2 minutes.
4. Scoop 1 tablespoon of dough per cookie and roll into balls between your palms.
5. Place the dough balls 2 inches apart on the prepared baking sheet.
6. Flatten each ball with a fork, creating a crisscross pattern by pressing twice at 90-degree angles.
7. Bake the cookies for 10-12 minutes until the edges are lightly golden but centers still appear soft.
8. Transfer the baking sheet to a wire rack and let cookies cool completely, about 30 minutes.
9. Whisk together 2 tablespoons honey and 1 tablespoon powdered sugar in a small bowl until smooth.
10. Drizzle the honey mixture over cooled cookies using a spoon or piping bag.
11. Allow the drizzle to set for 15 minutes before serving.

These cookies emerge from the oven with that perfect chewy-crumbly texture that peanut butter lovers dream about. The honey drizzle adds just the right touch of floral sweetness that complements the nutty richness beautifully. Try serving them slightly warm with a cold glass of milk for that classic comfort food experience that never gets old.

Double Chocolate Crinkle Cookies

Oh my goodness, these Double Chocolate Crinkle Cookies are the ones I always make when I need a guaranteed crowd-pleaser—they’re the cookies my nieces beg for every holiday, and honestly, I can’t blame them because that crackly powdered sugar top and fudgy center are just irresistible. I love how simple they are to whip up, even on a busy weeknight, and they fill the whole house with the most amazing chocolate aroma.

Ingredients

– For the cookie dough: 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking powder, 1/4 tsp salt, 1 cup granulated sugar, 1/4 cup vegetable oil, 2 large eggs, 1 tsp vanilla extract, 1/2 cup semi-sweet chocolate chips
– For coating: 1/4 cup powdered sugar

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking powder, and 1/4 tsp salt until well combined.
3. In a separate large bowl, mix 1 cup granulated sugar, 1/4 cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract with a hand mixer on medium speed for 2 minutes until smooth and slightly thickened.
4. Gradually add the dry flour mixture to the wet ingredients, stirring with a spatula just until no streaks of flour remain—tip: don’t overmix to keep the cookies tender.
5. Fold in 1/2 cup semi-sweet chocolate chips evenly throughout the dough.
6. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes to make it easier to handle and prevent spreading.
7. Place 1/4 cup powdered sugar in a small, shallow bowl.
8. Scoop out 1 tablespoon of chilled dough, roll it into a ball between your palms, then roll it in the powdered sugar to coat heavily—tip: press gently so the sugar sticks well for that classic crinkle look.
9. Arrange the coated dough balls 2 inches apart on the prepared baking sheets.
10. Bake one sheet at a time in the preheated oven for 10–12 minutes, or until the cookies are set at the edges but still soft in the center—tip: they’ll firm up as they cool, so pull them out when cracks form on top.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Every bite of these cookies delivers a rich, fudgy interior that contrasts beautifully with the delicate, crackled sugar shell. I love serving them slightly warm with a glass of cold milk for the ultimate comfort treat, or crumbling them over vanilla ice cream for an easy dessert upgrade.

Oatmeal Raisin Cookies with Cinnamon

Oatmeal raisin cookies with cinnamon have been my go-to comfort treat ever since my grandma taught me her secret trick of soaking the raisins first. On rainy afternoons like this one, I find myself instinctively reaching for the mixing bowl, remembering how the smell of cinnamon would fill her entire kitchen. There’s something magical about how these simple ingredients come together to create such warmth and nostalgia.

Ingredients

For the Cookie Dough

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups old-fashioned oats
• 1 cup raisins

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together 1 cup softened unsalted butter, 1 cup brown sugar, and 1/2 cup granulated sugar using an electric mixer on medium speed for 2 minutes until light and fluffy.
3. Add 2 large eggs one at a time, beating well after each addition until fully incorporated.
4. Mix in 1 teaspoon vanilla extract until combined.
5. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour streaks remain.
7. Fold in 3 cups old-fashioned oats and 1 cup raisins using a spatula until evenly distributed throughout the dough.
8. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart to allow for spreading.
9. Bake for 10-12 minutes until the edges are golden brown but centers still look slightly soft.
10. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Resting these cookies for a few minutes after baking gives them that perfect chewy texture with crisp edges that I absolutely adore. The cinnamon really shines through against the sweet raisins, making these perfect for dunking in cold milk or crumbling over vanilla ice cream for an extra special dessert.

Snickerdoodle Cookies with Vanilla Glaze

Every time I bake these snickerdoodle cookies, my kitchen fills with that magical cinnamon-sugar aroma that takes me right back to my grandma’s cozy holiday kitchen. There’s something so comforting about these soft, pillowy cookies with their signature crackled tops and sweet vanilla glaze that makes them perfect for any occasion, from casual weeknight treats to festive gatherings.

Ingredients

For the Cookies

• 2 ¾ cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened to room temperature
• 1 ½ cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract

For the Cinnamon Sugar Coating

• ¼ cup granulated sugar
• 2 tablespoons ground cinnamon

For the Vanilla Glaze

• 1 cup powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Whisk together 2 ¾ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and ½ teaspoon salt in a medium bowl until fully combined.
3. Cream 1 cup softened unsalted butter and 1 ½ cups granulated sugar together in a large mixing bowl using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Beat in 2 large eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
5. Stir in 2 teaspoons vanilla extract until the mixture is smooth and uniform.
6. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until no white streaks remain, being careful not to overmix.
7. Combine ¼ cup granulated sugar and 2 tablespoons ground cinnamon in a small shallow bowl.
8. Scoop 1 ½ tablespoons of cookie dough and roll into smooth balls between your palms.
9. Roll each dough ball in the cinnamon-sugar mixture until completely coated on all sides.
10. Place the coated dough balls 2 inches apart on your prepared baking sheets to allow for spreading.
11. Bake at 375°F for 8-10 minutes until the edges are lightly golden and the centers appear slightly underdone.
12. Transfer the baking sheets to wire racks and let the cookies cool completely on the sheets for 15 minutes.
13. Whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract in a small bowl until smooth and drizzle-consistency.
14. Drizzle the vanilla glaze over the cooled cookies using a spoon or piping bag in zigzag patterns.
15. Allow the glaze to set for 20 minutes before serving or storing.

Just out of the oven, these cookies have that perfect soft, cake-like texture with a slight chewiness that pairs beautifully with the sweet vanilla glaze. The cinnamon-sugar coating creates that classic snickerdoodle crackle while the glaze adds an extra layer of sweetness that makes them irresistible. I love serving these warm with a cold glass of milk or crumbling them over vanilla ice cream for an extra special dessert treat.

White Chocolate Macadamia Nut Cookies

Haven’t we all had that moment where a warm, chewy cookie feels like the ultimate comfort? I first fell for these white chocolate macadamia nut cookies during a rainy afternoon at my grandma’s house, and now they’re my go-to when I need a little sweetness in my day—plus, I always sneak an extra pinch of salt because it makes the flavors pop.

Ingredients

– For the cookie dough: 1 cup unsalted butter (softened), ¾ cup granulated sugar, ¾ cup packed brown sugar, 2 large eggs, 1 tsp vanilla extract, 2 ¼ cups all-purpose flour, 1 tsp baking soda, ½ tsp salt
– For mixing in: 1 cup white chocolate chips, 1 cup chopped macadamia nuts

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed for 2–3 minutes until light and fluffy.
3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt until combined.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain—tip: overmixing can make cookies tough, so stop as soon as it’s blended.
6. Fold in the white chocolate chips and chopped macadamia nuts with a spatula until evenly distributed.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
8. Bake for 9–11 minutes, or until the edges are golden brown but the centers still look slightly soft—tip: for chewier cookies, pull them out when they’re just set in the middle.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely; tip: this resting time helps them firm up without overcooking. These cookies emerge with a crisp edge and a soft, buttery center that melts with each bite, and I love serving them slightly warm with a drizzle of melted white chocolate for an extra indulgent treat that’s perfect with coffee or as a late-night snack.

Lemon Glazed Shortbread Cookies

Remember that time I accidentally doubled the butter in my shortbread recipe? What started as a baking disaster turned into my favorite cookie discovery! These lemon glazed shortbread cookies have become my go-to treat for everything from book club meetings to just-because Tuesday afternoons.

Ingredients

For the Shortbread Cookies

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon lemon zest

For the Lemon Glaze

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. Cream together 1 cup softened butter and 1/2 cup granulated sugar in a large bowl using an electric mixer on medium speed for 2 minutes until light and fluffy.
3. Add 2 cups all-purpose flour, 1/4 teaspoon salt, and 1 tablespoon lemon zest to the butter mixture.
4. Mix on low speed just until the dough comes together and no dry flour remains.
5. Turn the dough out onto a lightly floured surface and knead gently 3-4 times to bring it together.
6. Roll the dough to 1/2-inch thickness using a rolling pin.
7. Cut the dough into 2-inch circles using a cookie cutter.
8. Transfer the cookies to the prepared baking sheet, spacing them 1 inch apart.
9. Bake for 18-20 minutes until the edges are lightly golden but the centers remain pale.
10. Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack.
11. Whisk together 1 cup powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon lemon zest in a small bowl until smooth.
12. Drizzle the glaze over completely cooled cookies using a spoon.
13. Let the glaze set for 30 minutes at room temperature before serving.

Nothing beats that satisfying snap when you bite into these cookies, followed by the bright burst of lemon that cuts through the rich butteriness. I love serving them alongside afternoon tea or crumbling them over vanilla ice cream for an easy dessert upgrade that always impresses guests.

Red Velvet Cookies with Cream Cheese Frosting

Just when I thought red velvet couldn’t get any better, I discovered these incredible cookies that combine that classic crimson cake flavor with chewy cookie perfection. My family actually prefers these over traditional red velvet cake now, especially during holiday baking marathons when we’re looking for something a bit more portable than layer cakes. There’s something magical about biting into that soft, cocoa-kissed cookie followed by that tangy cream cheese frosting that makes these impossible to resist.

Ingredients

For the cookie dough:
– 2 ¼ cups all-purpose flour
– ¼ cup unsweetened cocoa powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– ¾ cup unsalted butter, softened to room temperature
– ¾ cup granulated sugar
– ¾ cup packed light brown sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 tablespoon red food coloring

For the cream cheese frosting:
– 4 ounces cream cheese, softened to room temperature
– ¼ cup unsalted butter, softened to room temperature
– 2 cups powdered sugar
– 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 ¼ cups all-purpose flour, ¼ cup cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt in a medium bowl until fully combined.
3. Cream ¾ cup softened butter with ¾ cup granulated sugar and ¾ cup brown sugar in a large bowl using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Tip: Make sure your butter is properly softened by leaving it at room temperature for 1 hour—this creates the perfect cookie texture.
5. Beat in 2 eggs one at a time, mixing thoroughly after each addition.
6. Add 2 teaspoons vanilla extract and 1 tablespoon red food coloring, mixing until the dough is uniformly red.
7. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined—do not overmix.
8. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
9. Bake for 10-12 minutes until the edges are set but centers still look slightly soft.
10. Tip: For perfectly round cookies, use the bottom of a glass to gently press any uneven edges right when they come out of the oven.
11. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
12. Beat 4 ounces softened cream cheese and ¼ cup softened butter together in a medium bowl until smooth and creamy.
13. Gradually add 2 cups powdered sugar and 1 teaspoon vanilla extract, beating until frosting is light and spreadable.
14. Tip: If your frosting seems too soft, refrigerate it for 15 minutes before piping onto cooled cookies.
15. Frost each completely cooled cookie with cream cheese frosting using a piping bag or spoon.

Absolutely divine when served slightly chilled, these cookies develop an irresistible texture where the chewy cocoa base contrasts beautifully with the creamy frosting. I love stacking them on a vintage cake stand for parties or packing them in individual treat bags for friends—they always disappear faster than I can make them!

Gingerbread Cookies with Spiced Icing

Nothing says holiday season to me quite like the warm, spicy aroma of gingerbread cookies wafting through my kitchen—it’s a tradition I started with my grandmother that I now continue with my own kids, who love decorating them almost as much as eating them!

Ingredients

For the Cookies

• 3 cups all-purpose flour
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1 large egg
• 1/2 cup molasses
• 1 tsp vanilla extract

For the Spiced Icing

• 2 cups powdered sugar
• 3 tbsp milk
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 3 cups all-purpose flour, 2 tsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp baking soda, and 1/4 tsp salt in a medium bowl until well combined.
3. Beat 3/4 cup softened unsalted butter and 3/4 cup packed brown sugar in a large bowl with an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Add 1 large egg, 1/2 cup molasses, and 1 tsp vanilla extract to the butter mixture, beating for 1 minute until fully incorporated.
5. Gradually mix the dry ingredients into the wet ingredients on low speed until a soft dough forms, scraping down the bowl as needed.
6. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour until firm—this prevents spreading during baking.
7. Roll out one dough disk on a floured surface to 1/4-inch thickness using a rolling pin.
8. Cut out shapes with cookie cutters and place them 1 inch apart on the prepared baking sheets.
9. Bake for 8-10 minutes until the edges are lightly browned and the centers are set.
10. Cool the cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
11. Repeat steps 7-10 with the remaining dough disk.
12. Whisk together 2 cups powdered sugar, 3 tbsp milk, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp vanilla extract in a small bowl until smooth for the icing.
13. Decorate the cooled cookies with the spiced icing using a piping bag or spoon, adding sprinkles if desired—let the icing set for 30 minutes before serving.

Just baked, these cookies have a soft, chewy texture with a crisp edge, and the spiced icing adds a sweet, aromatic kick that pairs perfectly with a glass of cold milk or hot cocoa; I love stacking them as edible holiday decorations or gifting them in festive tins to spread the joy!

Almond Butter Cookies with Sea Salt

Just last week, I found myself staring at a half-empty jar of almond butter and remembered my grandmother’s simple cookie philosophy – the best recipes often come from using what you already have. These almond butter cookies with sea salt have become my go-to when I need something sweet but don’t want to make a grocery run.

Ingredients

For the cookie dough:
– 1 cup creamy almond butter
– 1 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking soda

For finishing:
– 2 tablespoons coarse sea salt

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Combine 1 cup almond butter, 1 cup sugar, 1 egg, 1 teaspoon vanilla extract, and 1/2 teaspoon baking soda in a large mixing bowl.
3. Mix all ingredients thoroughly with a wooden spoon until a uniform dough forms.
4. Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms.
5. Place the dough balls 2 inches apart on your prepared baking sheets.
6. Use a fork to press criss-cross patterns into each cookie, flattening them to about 1/2-inch thickness.
7. Sprinkle each cookie lightly with coarse sea salt, using about 2 tablespoons total across all cookies.
8. Bake at 350°F for 10-12 minutes until the edges turn golden brown.
9. Remove the baking sheets from the oven and let cookies cool completely on the sheets for 30 minutes.
10. Transfer the cooled cookies to an airtight container for storage.

Don’t let the simplicity fool you – these cookies develop the most wonderful crisp edges with chewy centers that practically melt in your mouth. The sea salt creates these delightful salty-sweet moments that make you reach for just one more, and I love serving them slightly warm with a cold glass of almond milk for the ultimate cozy treat.

Matcha Green Tea Cookies with White Chocolate Chips

Never underestimate the power of matcha to transform a simple cookie into something extraordinary! I first fell in love with these vibrant green treats during a rainy afternoon when I needed both a baking project and a caffeine boost. Now they’re my go-to when I want something that feels fancy but comes together as easily as classic chocolate chip cookies.

Ingredients

For the cookie dough:
– 2¼ cups all-purpose flour
– 2 tablespoons high-quality matcha powder
– 1 teaspoon baking soda
– 1 teaspoon cornstarch
– ½ teaspoon salt

For the wet ingredients:
– ¾ cup unsalted butter, softened to room temperature
– ¾ cup light brown sugar, packed
– ½ cup granulated sugar
– 2 large eggs
– 2 teaspoons vanilla extract

For mixing in:
– 1½ cups white chocolate chips

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2¼ cups all-purpose flour, 2 tablespoons matcha powder, 1 teaspoon baking soda, 1 teaspoon cornstarch, and ½ teaspoon salt in a medium bowl until evenly combined.
3. Cream ¾ cup softened butter, ¾ cup brown sugar, and ½ cup granulated sugar in a large bowl using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Beat in 2 eggs one at a time, waiting until each is fully incorporated before adding the next.
5. Mix in 2 teaspoons vanilla extract until just combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until no flour streaks remain.
7. Fold in 1½ cups white chocolate chips with a spatula until evenly distributed throughout the dough.
8. Scoop 2-tablespoon portions of dough onto prepared baking sheets, spacing them 2 inches apart to allow for spreading.
9. Bake at 350°F for 10-12 minutes until the edges are lightly golden but the centers still look slightly soft.
10. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

These cookies emerge with that perfect chewy texture I adore, where the earthy matcha beautifully cuts through the sweetness of the white chocolate. I love serving them slightly warm with a cold glass of milk, or crumbled over vanilla ice cream for an extra special dessert that always impresses guests.

Salted Caramel Stuffed Chocolate Cookies

Warm, gooey, and impossible to resist—these salted caramel stuffed chocolate cookies have become my ultimate comfort baking project. I first experimented with this recipe during a rainy weekend when my sweet tooth demanded something extraordinary, and now they’re my go-to treat for impressing friends or just treating myself after a long day.

Ingredients

• For the cookie dough:
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
• For the filling:
  • 12 soft caramel candies
  • 1/2 tsp flaky sea salt

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt in a medium bowl until no streaks remain.
3. Cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar in a separate bowl using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Beat in 1 large egg and 1 tsp vanilla extract until fully incorporated, scraping down the bowl sides with a spatula.
5. Gradually mix the dry ingredients into the wet ingredients on low speed until a thick dough forms, being careful not to overmix.
6. Scoop 1 tablespoon of dough and flatten it slightly in your palm.
7. Place 1 soft caramel candy in the center of the dough and pinch the edges to enclose it completely, rolling gently into a ball.
8. Repeat with remaining dough and caramels, spacing balls 2 inches apart on prepared baking sheets.
9. Sprinkle each dough ball lightly with flaky sea salt, using about 1/2 tsp total divided among all cookies.
10. Bake for 10–12 minutes until the tops look set but the centers are still soft.
11. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.

Heavenly doesn’t even begin to describe these—the crisp edges give way to a fudgy center that oozes warm caramel with every bite. I love serving them slightly warm with a cold glass of milk, or for an extra indulgent twist, sandwiching a scoop of vanilla ice cream between two cookies for an instant ice cream sandwich treat.

Banana Walnut Cookies with Brown Sugar

Haven’t we all had those bananas sitting on the counter that have just crossed the line from perfectly ripe to baking-only territory? I always feel like I’m rescuing them when I whip up these banana walnut cookies—they’re my go-to solution for overripe bananas when I’m tired of banana bread. These cookies have that perfect chewy texture with little crunchy surprises from the walnuts.

Ingredients

For the cookie dough:
– 2 very ripe medium bananas, mashed (about 1 cup)
– 1 cup packed light brown sugar
– 1/2 cup unsalted butter, softened at room temperature
– 1 large egg
– 1 tsp vanilla extract
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, mash the bananas with a fork until smooth with only small lumps remaining.
3. Add the softened butter and brown sugar to the mashed bananas.
4. Using an electric mixer on medium speed, cream the banana mixture with the butter and sugar for 2 minutes until light and fluffy.
5. Crack the egg into the mixture and add the vanilla extract.
6. Beat for another 30 seconds until the egg is fully incorporated.
7. In a separate medium bowl, whisk together the flour, baking soda, and salt.
8. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined.
9. Fold in the chopped walnuts with a spatula until evenly distributed throughout the dough.
10. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
11. Bake for 12-14 minutes until the edges are golden brown and the centers look set.
12. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

But what really makes these cookies special is how the brown sugar caramelizes with the banana, creating this incredible depth of flavor that’s not too sweet. The walnuts add this wonderful crunch that contrasts beautifully with the soft, cake-like texture of the cookie itself. I love serving these warm with a cold glass of milk, but they’re also fantastic crumbled over vanilla ice cream for an easy dessert upgrade.

Coconut Lime Cookies with Toasted Coconut

My kitchen has been smelling like a tropical paradise all week thanks to these coconut lime cookies that I just can’t stop baking. There’s something magical about how the bright lime zest cuts through the rich coconut flavor, creating this perfect balance that makes you feel like you’re on vacation even when you’re just standing at your kitchen counter.

Ingredients

• For the cookie dough:
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sweetened shredded coconut
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lime zest
• For the toasted coconut topping:
  • 1/2 cup sweetened shredded coconut

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Using an electric mixer on medium speed, cream together the softened butter and granulated sugar for exactly 2 minutes until light and fluffy.
3. Add the eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
4. In a separate bowl, whisk together the flour, baking powder, and salt until evenly combined.
5. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until the dough comes together.
6. Fold in 1 cup shredded coconut, lime juice, and lime zest using a spatula until evenly distributed.
7. Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 12-14 minutes until the edges are lightly golden brown but the centers still look slightly soft.
9. While cookies bake, spread the remaining 1/2 cup shredded coconut in a single layer on a small baking sheet.
10. Toast the coconut in the oven for 3-5 minutes, watching carefully and stirring halfway through until golden brown.
11. Remove cookies from oven and immediately sprinkle the toasted coconut over the warm cookies.
12. Transfer cookies to a wire rack and let cool completely for 30 minutes before serving.

What I love most about these cookies is how the crisp edges give way to a wonderfully chewy center, with the toasted coconut adding this delightful crunch that contrasts beautifully with the soft cookie texture. They’re perfect alongside a cup of tea in the afternoon, or try crumbling them over vanilla ice cream for an instant tropical dessert upgrade that will transport your taste buds somewhere sunny.

Espresso Chocolate Cookies with Hazelnuts

Very few things in life compare to that first bite of a warm, chewy cookie fresh from the oven, especially when it’s packed with my two favorite things: coffee and chocolate. I actually came up with this recipe one rainy afternoon when I needed both a caffeine boost and a sweet treat, and let me tell you, these espresso chocolate cookies with hazelnuts hit the spot perfectly.

Ingredients

For the cookie dough:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 2 tbsp finely ground espresso
• 1 cup semi-sweet chocolate chips
• ½ cup chopped hazelnuts

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together 1 cup softened unsalted butter, 1 cup granulated sugar, and 1 cup packed brown sugar until light and fluffy, about 2-3 minutes. (Tip: Make sure your butter is at room temperature for easier mixing and a smoother dough.)
3. Beat in 2 large eggs one at a time, then mix in 1 tsp vanilla extract.
4. In a separate bowl, whisk together 2 ¼ cups all-purpose flour, 1 tsp baking soda, ½ tsp salt, and 2 tbsp finely ground espresso.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in 1 cup semi-sweet chocolate chips and ½ cup chopped hazelnuts until evenly distributed. (Tip: Toasting the hazelnuts beforehand enhances their nutty flavor—just bake them at 350°F for 8-10 minutes until fragrant.)
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. (Tip: For chewier cookies, avoid overbaking; they’ll firm up as they cool.)
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

But these cookies aren’t just delicious—they’re a textural dream with a crisp edge, a soft, fudgy center, and the satisfying crunch of hazelnuts in every bite. I love serving them slightly warm with a cold glass of milk to balance the rich espresso and dark chocolate notes, or crumbling them over vanilla ice cream for an indulgent dessert.

Summary

Embark on a delightful baking journey with these 18 irresistible cookie recipes! From classic chocolate chip to festive holiday treats, there’s something for every taste and occasion. We’d love to hear which recipes become your family favorites—leave a comment below and share this sweet inspiration with fellow bakers on Pinterest. Happy baking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.