Christmas baking is one of my favorite parts of the holiday season, and each year I return to these festive desserts we love most. Whether you’re baking for neighbors, participating in a Christmas cookie exchange, or preparing treats for a holiday party, this roundup brings together 25 and more of the best Christmas cookies, bars, and desserts, all in one place!

25+ CHRISTMAS COOKIES & TREATS

I’ve organized each holiday dessert into sections to make it easier for you to find what you need. If you’re planning ahead for a Christmas party or looking for a specific seasonal flavor, these recipes have you covered.

While you’re here, check out my 20+ Delicious Christmas Recipes for the ultimate sweet-and-savory holiday roundup. And don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Happy Holidays, friends!

5 Classic Christmas Cookies

Hot Cocoa Cookies

Raspberry Almond Shortbread Cookies

Iced Oatmeal Cookies

White Chocolate Raspberry Cookies

Christmas M&M Pudding Cookies

5 Easy No-Bake Holiday Treats

Heavenly Oreo Dessert

No-Bake Cheesecake

No-Bake Chocolate Cheesecake

See’s Fudge Recipe

The Best No Bake Cookies

10 Chocolate Lover’s Desserts

Chocolate Peppermint Cookies

Mint Chocolate Chip Cookies

Hot Fudge Pudding Cake

Chocolate Marshmallow Cookies

Oreo Pudding Poke Cake

Thin Mint Chocolate Poke Cake

Chocolate Candy Cane Cheesecake Cake

Crock Pot Chocolate Lava Cake

Slow Cooker Hot Chocolate

Slow Cooker Peppermint Hot Chocolate

5 Holiday Crowd-Pleasing Party Desserts

Cake Mix Cookie Bars

Candy Cane Kiss Sugar Cookie Bars

Pumpkin Rolls

Raspberry Cream Pie

Red Velvet Cake with Cream Cheese Frosting

*BONUS* Giftable Christmas Sweets & Snacks

Gooey Chex Mix (Reindeer Chow)

An easy holiday party snack everyone knows and loves!

Oreo Truffles

These truffles look so cute packaged like little mini snowballs!

White Chocolate Cinnamon Pretzels

A sweet & salty holiday snack ready in no time!

The post 25+ Christmas Cookies and Treats appeared first on Life In The Lofthouse.

The holiday season is the best time of year to bake, and these Christmas M&M Pudding Cookies are the ultimate holiday treat. Perfect for gifting to neighbors, bringing to a Christmas party, or baking with your kids, this amazing cookie recipe is always a hit. With festive red and green M&Ms, white chocolate chips, and a soft chewy texture, these are as delightful to look at as they are to eat. After trying countless Christmas M&M cookie recipes over the years, this one has completely won me over.

CHRISTMAS M&M PUDDING COOKIES

This Christmas M&M Pudding Cookies recipe is everything a cookie should be: soft and chewy with a touch of festive flavor. The combination of white chocolate chips adds creamy, melted pockets of chocolate, while the red and green M&Ms give a fun, crunchy texture. A hint of vanilla and a touch of salt perfectly balance the sweetness, making them the perfect Christmas cookie recipe. You can always top them with colorful sprinkles for extra festive flair!

Find all my expert tips on how to make the best homemade Christmas M&M cookies below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Easy Christmas M&M Pudding Cookies Recipe:

• Easy-To-Make: Quick, kid-friendly, and perfect for last-minute baking. Perfect for beginning bakers!
• Soft & Chewy: The best melt-in-your-mouth Christmas chocolate chip cookies.
• Festive Flavors: Red and green M&Ms plus holiday sprinkles make them extra fun.
• Versatile Holiday Cookie Recipe: Ideal for gifting to neighbors, sharing with friends, DIY holiday cookie exchanges, and Christmas parties.

Ingredients

• 1 cup salted butter, softened
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 box (3.4 ounces) Instant Vanilla pudding mix
• 2 large eggs
• 1 teaspoon vanilla
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup white chocolate chips
• 1 cup plain Christmas M&M’s

Instructions

Preheat oven to 375 degrees F. In a large bowl, using an electric-hand mixer, mix together the butter and both sugars together until light and fluffy.

Add the pudding mix, eggs and vanilla. Beat on medium speed just until combined.

Gradually add the flour and baking soda to the mixture. Beating on low speed until just combined. Stir in the chocolate chips and M&M’s.

Drop batter by 2 Tablespoons onto greased cookie sheets. Bake for only 9 to 10 minutes. (They may not seemed fully baked, but they are. Do not over bake!)

Remove from oven and let cookies rest and cool on the cookie sheets. No need to transfer to wire racks. Serve and enjoy!

Servings

Yields: 30 cookies.

Storage and Reheating

Store leftover cookies in an airtight container at room temperature (add a slice of bread to maintain their chewy texture) for up to 4 days, or in the refrigerator for up to 1 week, allowing them come to room temperature before serving. To freeze, transfer cookies to a freezer-safe bag and store for up to 2 months. To reheat, warm in the oven at 300°F for 5 minutes or microwave a cookie for 10 seconds.

Holly’s Tips for The Best Chewy Christmas M&M Cookies:

• Don’t Overmix: When combining the dry ingredients, mix just until incorporated to keep cookies soft and tender.
• Watch the Bake Time: Bake for 9-10 minutes only. Even if the cookies look slightly underbaked, they’ll set as they cool for the perfect soft center. Trust me!
• Customize Your Cookies: Swap in holiday-themed candy for a festive twist. The possibilities are endless!
• Holiday Baking With Kids: This easy Christmas cookie recipe is fun for kids to help mix, scoop, and decorate.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my holiday Cake Mix Cookie Bars next.

Can’t get enough of M&MS? Both of these Soft and Chewy M&M Cookies and White Chocolate Chip M&M Pudding Cookies recipes are amazing!

Wanting something different? Get into the holiday baking spirit with my Raspberry Almond Shortbread Cookies and Chocolate Peppermint Cookies.

Have you made this Christmas M&M Pudding Cookies recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ChristmasCookieRecipes #LifeInTheLofthouse

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Christmas M&M Pudding Cookies

Christmas M&M Pudding Cookies are soft, chewy, and packed with festive color in every bite. The instant vanilla pudding mix makes them extra delicious, while red and green M&Ms add the perfect holiday crunch!

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 30

Ingredients

• 1 cup salted butter softened
• ¾ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 box (3.4 ounces) Instant Vanilla pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup white chocolate chips
• 1 cup plain Christmas M&M's

Instructions

• Preheat oven to 375 degrees F. In a large bowl, using an electric-hand mixer, beat the butter and both sugars together until light and fluffy.
• Add the pudding mix, eggs and vanilla. Beat on medium speed just until combined.
• Gradually add the flour and baking soda to the mixture. Beating on low speed until just combined. Stir in the chocolate chips and M&M's.
• Drop batter by 2 Tablespoons onto greased cookie sheets. Bake for only 9 to 10 minutes. (They may not seemed fully baked, but they are. Do not over bake!)
• Remove from oven and let cookies rest and cool on the cookie sheets. No need to transfer to wire racks. Serve and enjoy!

Video

The post Christmas M&M Pudding Cookies appeared first on Life In The Lofthouse.

If you can’t resist a classic thumbprint cookie during the holidays, this recipe is a must-bake. These Easy Raspberry Almond Shortbread Cookies are buttery, festive, and filled with raspberry jam, topped with a sweet glaze. This cookie recipe is perfect for holiday gatherings, such as Thanksgiving, Christmas, and Valentine’s Day, and is just as charming for baby showers, bridal showers, or any other special occasion. Bonus: they’re a fun cookie to make with the kids!

RASPBERRY ALMOND SHORTBREAD COOKIES

This raspberry shortbread cookie recipe will win you over with its nostalgic flavors. The sweet raspberry jam balances out the buttery shortbread and almond flavor, topped with a sweet almond glaze that ties it all together. The dough itself comes together quickly in the mixer. Then, you simply roll it into balls, press a small well in the center for the raspberry jam, and bake until soft. Once they’ve cooled, a sweet almond glaze gets drizzled over the top, making each cookie look as beautiful as it tastes. You’ll get 28 cookies from this recipe, ideal for gifting, potlucks, or stocking your cookie jar.

Find all my expert tips on how to make homemade raspberry almond shortbread cookies below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Raspberry Almond Shortbread Cookie Recipe:

• Easy-To-Make: Simple ingredients and a quick process make these cookies perfect for bakers of all skill levels.
• Buttery & Nutty Flavors: Soft shortbread that pairs perfectly with sweet raspberry jam. Hints of almond in the dough and glaze add a warm, nutty twist to a classic cookie.
• Fruity Filling: Each cookie is filled with flavorful raspberry jam for a burst of sweetness.
• Perfect For Any Occasion: Ideal for Christmas, Thanksgiving, Valentine’s Day, or as a thoughtful homemade gift.

Ingredients

Raspberry Almond Shortbread Cookies

• 1 cup cold salted butter, diced into 1 Tablespoon pieces
• 2/3 cup (140g) granulated sugar
• 1/2 teaspoon almond extract
• 2 cups + 2 Tbsp (300g) all-purpose flour
• 1/2 cup seedless raspberry jam

Glaze

• 1 cup powdered sugar
• ½  teaspoon almond extract
• 1 Tablespoon milk

Instructions

For The Raspberry Almond Shortbread Cookies

Preheat the oven to 350°F.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cold butter for 1 minute.

Add the sugar and mix for 2 minutes, scraping down the sides and bottom of the bowl as needed.

Mix in the almond extract. Gradually add the flour and blend just until the dough comes together. (It will seem very crumbly, just be patient and keep mixing.)

Scoop the dough into 1-tablespoon portions and roll each portion into a ball. Arrange the dough balls on the baking sheets, spacing them 2-inches apart.

Press a wide, shallow indentation into the center of each one using the bottom of a wooden spoon or a spatula handle. Fill each indentation with a heaping ¼ teaspoon of raspberry jam.

Transfer cookie sheets to the fridge to allow cookies to chill for 20 minutes.

Bake for only 11 to 12 minutes. They will not seem done but they are! The cookies should remain soft and will firm up as they cool—avoid over-baking or they’ll turn crunchy.

Allow cookies to cool for 5 minutes on the baking sheet then transfer to a cooling rack and allow them to cool completely.

For The Glaze

Whisk the glaze ingredients together and drizzle the glaze over the cookies. Store in an airtight container.

Servings

Yields: 28 cookies.

Storage and Reheating

Store raspberry almond shortbread cookies in an airtight container at room temperature for up to 5 days, with parchment between layers to keep them fresh. You can also freeze the baked cookies for up to 3 months and thaw before adding the toppings. To enjoy warm cookies, heat in a 300°F oven for 3 minutes or microwave for 10 seconds.

Holly’s Tips for The Best Raspberry Almond Shortbread Cookies:

• Use Cold Butter: Cold butter helps the dough stay tender and flaky for the best shortbread cookies texture and taste.
• Don’t Over-Mix: Mix just until the dough comes together to avoid dense cookies.
• Use A Cookie Scoop: I always love to use a small cookie scoop or tablespoon to make uniform cookies that bake evenly.
• Add Fresh Jam: I recommend using a seedless raspberry jam for a smooth filling.
• Make It Your Own: Not a fan of raspberries? Substitute strawberry, apricot, or blackberry jam. All of these will complement the buttery almond flavor.
• Glaze Last: Drizzle the almond glaze only after the cookies are completely cooled to prevent melting and maintain a beautiful finish.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Bake my White Chocolate Raspberry Cookies next!

In the mood for something more festive? This Raspberry Cream Pie is perfect for Thanksgiving and Christmas celebrations.

Looking for something different? These Raspberry Sweet Rolls and Raspberry Streusel Muffins count as both breakfast and dessert.

Looking for something more filling? My White Chocolate Raspberry Bundt Cake is a rich white chocolate bundt cake that blends magically with a sweet raspberry filling. The cream cheese frosting tops it off to perfection!

Have you made this Raspberry Almond Shortbread Cookies recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #RaspberryAlmondCookies #LifeInTheLofthouse

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Raspberry Almond Shortbread Cookies

Easy Raspberry Almond Shortbread Cookies with a fruity jam center, topped with a sweet glaze. A delicious festive holiday treat!

Servings 28 cookies

Ingredients

Raspberry Almond Shortbread Cookies

• 1 cup cold salted butter cut into 1 Tablespoon pieces
• ⅔ cup (140 grams) granulated sugar
• ½ teaspoon almond extract
• 2 cups + 2 Tablespoons (300 grams) all-purpose flour
• ½ cup seedless raspberry jam

Glaze

• 1 cup powdered sugar
• ½ teaspoon almond extract
• 1 Tablespoon milk

Instructions

For the Cookies

• Preheat the oven to 350°F. In the bowl of a stand mixer fitted with the paddle attachment, beat the cold butter for 1 minute.
• Add the sugar and mix for 2 minutes, scraping down the sides and bottom of the bowl as needed.
• Mix in the almond extract. Gradually add the flour and blend just until the dough comes together. (It will seem very crumbly, just be patient and keep mixing.)
• Scoop the dough into 1-tablespoon portions and roll each portion into a ball. Arrange the dough balls on the baking sheets, spacing them 2 inches apart.
• Press a wide, shallow indentation into the center of each one using the bottom of a wooden spoon or a spatula handle. Fill each indentation with a heaping ¼teaspoon of raspberry jam.
• Transfer cookie sheets to the fridge to allow cookies to chill for 20 minutes.
• Bake for only 11 to 12 minutes. They will not seem done but they are! The cookies should remain soft and will firm up as they cool—avoid over-baking or they’ll turn crunchy.
• Allow cookies to cool for 5 minutes on the baking sheet then transfer to a cooling rack and allow them to cool completely.

For the Glaze

• Whisk the glaze ingredients together and drizzle the glaze over the cooled cookies.

The post Raspberry Almond Shortbread Cookies appeared first on Life In The Lofthouse.

Craving a nostalgic treat with a playful twist? These Cosmic Brownie Cookies are truly out of this world! Inspired by the beloved Little Debbie Cosmic Brownies many of us loved and grew up with, this dessert takes things to the next level with a soft, chewy brownie-cookie base and chocolate ganache topping. It’s the perfect mashup of a brownie and a cookie, loaded with deep chocolate flavor and topped with colorful candy-coated chocolate chips. This is the ultimate kid-friendly dessert that’s just as fun to make as it is to eat. Trust me, the whole family will be begging for more!

COSMIC BROWNIE COOKIES

The brookie base comes together with simple pantry staples like salted butter, light brown sugar, cocoa powder, and vanilla extract. Dutch-processed cocoa gives the dough a smooth, rich chocolate flavor, while baking powder and baking soda add a subtle lift, keeping each bite soft and tender.

The real magic happens on top thanks to the glossy, silky, and mouthwatering chocolate ganache! This ganache comes together easily made with heavy cream and semi-sweet chocolate chips, creating a melt-in-your-mouth layer that’s both decadent and indulgent. Once set, sprinkle on those vibrant rainbow chocolate candies for that signature Cosmic Brownie look. These colorful brookies are perfect for birthday parties, lunchbox treats, bake sales, or anytime you’re craving a quick and whimsical chocolate fix.

Whether you grew up loving Cosmic Brownies or you’re just a sucker for a rich chocolate dessert, this homemade version is one that will delight your taste buds. Keep scrolling for my best tips when it comes to making this delicious dessert!

Holly’s Top Tip: Quality matters! Use high-quality Dutch process or natural cocoa powder to get the most out of this recipe. My all-time favorite is Ghirardelli’s 100% Cocoa Dutch-Process Unsweetened Cocoa Powder. If this one is unavailable or sold out, another great option is Modern Mountain’s Dutch Unprocessed Cocoa Powder.

Ingredients

• 1 cup salted butter, slightly softened
• 2 cups packed light brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs, at room temperature
• 1 Tablespoon vanilla extract
• 2 3/4 cups (390 g) all-purpose flour
• 2/3 cup (57 g) Dutch-processed unsweetened cocoa powder

Ganache Topping

• 2/3 cup heavy whipping cream
• 2 cups semi-sweet chocolate chips
• Rainbow candy-coated chocolate chips

Baking Instructions

Preheat the oven to 350 °F. Line 3 baking sheets with parchment paper and set aside.

For the Cookies:

In a mixing bowl, use an electric handheld mixer or a stand mixer, fitted with the paddle attachment to cream together the salted butter, brown sugar, baking powder, baking soda and salt. Beat until the mixture is light and fluffy, about 2 minutes.

Add the eggs and vanilla extract, mixing until fully combined. Be sure to scrape down the sides of the bowl as needed.

Next, gradually add the flour and cocoa powder, mixing until just combined and no dry streaks remain.

Using a cookie scoop or spoon, portion the dough into 2-Tablespoon-sized balls. Place 12 dough balls on each prepared baking sheet, spaced a few inches apart.

Bake for only 10 minutes, or until the cookies are slightly puffed, set around the edges, but still soft in the center. Don’t over bake.

Optional: 

The cookies may come out slightly domed. Right after baking, gently press the top of each cookie with a flat-bottomed glass to create an even thickness. Be careful not to flatten them completely—just level the dome. This step makes frosting easier and gives the cookies a fudge center.

Let the cookies cool on the baking sheets for only 5 minutes before gently transferring them to a wire rack to cool completely. This is an important step. If you leave the cookies on the hot baking sheet for too long they will continue to bake and become dry.

For the Ganache:

Place the chocolate chips in a medium glass bowl. Set aside.

Heat the heavy cream in a small saucepan, over medium heat, until it’s steaming and small bubbles form around the edges. Pour the hot cream over the chocolate chips, pressing the chips to fully submerge them. Let the mixture sit for 2 to 3 minutes, then stir or whisk until smooth and glossy.

To Assemble:

Spread a dollop of ganache on each cooled cookie and sprinkle with rainbow candy-coated chips. *(If the ganache starts to set/ thicken too much while you’re still frosting the cookies, reheat it in the microwave for 10 to 15 seconds.)

Serve the cookies while the ganache is soft, or let the cookies sit at room temperature until the ganache sets; about 1 hour. Enjoy!

Servings

Yields 36 cookies.

Storing and Reheating

Store Cosmic Brownie Cookies in an airtight container at room temperature for up to 4 days. They can also be stored in an airtight container in the fridge for up to 7 days. To reheat, place a cookie or two on a microwave-safe plate. Heat for only 5 to 8 seconds to warm the cookies and soften.

Holly’s Tips for the Perfect Cosmic Brownie Cookies:

• To get the cosmic brownie effect, I use the The Bulk-Priced Food Shoppe Rainbow Candy Coated Chocolate Chips! If you can’t find these exact ones, try searching for “rainbow baking chips” online. Other colorful options like mini-M&Ms, sprinkles, crisp chocolate pearls, or similar sprinkles can be great substitutes. Shop my Amazon “Favorite Ingredients” board for more!
• For portioning, I use a #40 medium cookie scoop to measure roughly 2 tablespoons of dough per cookie. If you prefer larger cookies, switch to a #20 scoop and add 1 to 2 minutes to the baking time.
• Want a more bakery-style finish ganache topping? Stir in 1 to 2 teaspoons of salted butter once the ganache is smooth and melted for that luxe sheen and smoothness.
• For an extra special touch, drizzle with melted chocolate or sprinkle a little sea salt on top just before serving to balance the rich, fudge flavor.

Serving Suggestions

This recipe yields 36 scrumptious Cosmic Brownie Cookies, ideal for sharing (or keeping all to yourself!) It can be easily doubled for parties, potlucks, and large gatherings.

Similar Recipes

Craving a similar treat? You can’t go wrong with my classic Brookies recipe. 

Want something extra chocolatey? My Fudge Brownies are another five-star classic.

In the mood for a refreshing twist? Give my Brownie Cookies with Mint Frosting a try.

Looking for something with extra frosting and creamy goodness? My Brownie Mix Cookies with Cream Cheese Frosting are a favorite. 

Want the best of both worlds? Get your chocolate and ice cream fix with my Cookie Dough Ice Cream Brownie Bars.

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Cosmic Brownie Cookies

Cosmic Brownie Cookies are a fun twist on the classic treat. Easy to make and perfect for any chocolate lover!

Course Chocolate, Cookies, Desserts, Treats

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Servings 36

Ingredients

Ingredients

• 1 cup salted butter slightly softened
• 2 cups light brown sugar packed
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs room temperature
• 1 Tablespoon vanilla extract
• 2 ¾ cups (390 g) all-purpose flour
• 2/3 cup (57 g) Dutch-processed unsweetened cocoa powder

Ganache Topping

• 2/3 cup heavy whipping cream
• 2 cups semi-sweet chocolate chips
• 1 handful of rainbow candy-coated chocolate chips

Instructions

Baking Instructions

• Preheat the oven to 350°F. Line 3 baking sheet pans with parchment paper and set aside.

For The Cookies:

• In a mixing bowl, use an electric handheld mixer or a stand mixer, fitted with the paddle attachment to cream together the butter, brown sugar, baking powder, salt, and baking soda. Beat until the mixture is light and fluffy, about 2 minutes.
• Add the eggs and vanilla extract, mixing until fully combined. Be sure to scrape down the sides of the bowl as needed.
• Next, gradually add the flour and cocoa powder, mixing until just combined and no dry streaks remain.
• Using a cookie scoop or spoon, portion the dough into 2-Tablespoon-sized balls. Place 12 dough balls on each prepared baking sheet, spaced a few inches apart.
• Bake for only 10 minutes, or until the cookies are slightly puffed, set around the edges, but still soft in the center. Don't over bake.
• Let the cookies cool on the baking sheets for only 5 minutes before carefully transferring them to a wire rack to cool completely. *This is an important step. If you leave the cookies on the hot baking sheet for too long they will continue to bake and become dry.

*Optional:

• The cookies can come out slightly domed. Right after baking, I gently press the top of each cookie with a flat-bottomed glass to create an even thickness. Be careful not to flatten them completely—just level the dome. This step makes frosting easier and gives the cookies a fudge center.

For The Ganache:

• Place the chocolate chips in a medium glass bowl. Set aside.
• Heat the heavy cream in a small saucepan, over medium heat, until it’s steaming and small bubbles form around the edges. Pour the hot cream over the chocolate chips in the bowl, pressing the chips to fully submerge them. Let the mixture sit for 2 to 3 minutes, then stir or whisk until smooth and glossy.

To Assemble:

• Spread a dollop of ganache on each cooled cookie and sprinkle with rainbow candy-coated chips. *(If the ganache starts to set/ thicken too much while you're still frosting the cookies, reheat it in the microwave for 10 to 15 seconds.)
• Serve the cookies while the ganache is soft, or let the cookies sit at room temperature until the ganache sets; about 1 hour. Enjoy!

The post Cosmic Brownie Cookies appeared first on Life In The Lofthouse.

I am declaring that these Cadbury Egg Chocolate Chip Cookies will become a dessert tradition in our home during springtime. These amazing cookies are loaded to the max with all the things. White chocolate, milk chocolate chips, and of course the Cadbury mini eggs we all love! All the pastel colors from the candy eggs make these so cute and fun for Easter.

CADBURY EGG CHOCOLATE CHIP COOKIES

Nothing beats a chocolate chip cookie, but when you add those famous Cadbury mini eggs, they turn into something so fun, and extra delicious! Now, there is a secret ingredient in these cookies that create the crispy edges and gooey centers. Keep scrolling to see what it is! These treats are a dream come true, so grab your apron and let’s make a batch or two!

Oh, one more thing before you head to the kitchen, make sure to use cold butter. That way the dough doesn’t have to be chilled, although you are welcome to chill it for up to 48 hours, if desired. That will make them even more flavorful, but is not necessary.

INGREDIENTS

• 1 cup cold salted butter
• 1 cup packed light brown sugar
• 1/2 cup white granulated sugar
• 2 large eggs
• ½ Tablespoon vanilla extract
• 2 3/4 cups all-purpose flour 
• 1 Tablespoon cornstarch
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 bag (9 ounces) Cadbury mini eggs, chopped
• 3/4 cup milk chocolate chips
• 1/2 cup white chocolate chips

BAKING INSTRUCTIONS

Preheat the oven to 350 degrees F. Line two large cookie sheets with parchment paper. Set aside.

Cut the cold butter into slices. Add the slices of butter into the bowl of a large stand mixer with the paddle attachment. Add the light brown sugar and granulated sugar. Beat until light and fluffy; about 2 minutes. Add in the eggs and vanilla. Stir until just combined.

In a separate large bowl, add the flour, cornstarch, baking soda, baking powder, and salt. Whisk together to sift and combine. Slowly add this mixture into the wet mixture. Mixing just until combined.

Add the chopped Cadbury mini eggs, milk chocolate and white chocolate chips. Fold until evenly distributed throughout the dough. Scoop the dough by 2 Tablespoons and roll into balls, place dough balls onto the prepared cookie sheets; spacing at least 2 inches apart.

Bake in the preheated oven for 9 to 11 minutes, or until the edges are golden-brown and the tops are still slightly soft. Remove from the oven and allow the cookies to cool right on the cookie sheets. Serve and enjoy!

STORING AND FREEZING

Keep the cooled cookies in an airtight container at room temperature for up to 4 days. If you’re planning to make a larger batch, they also freeze well! Place the cookies in a single layer on a baking sheet and freeze for 1 hour. Once frozen, transfer them to an airtight container or freezer bag and store for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature or warm them in the microwave for 10 to 15 seconds.

THE SECRET INGREDIENT

Cornstarch! Did you know professional bakers use cornstarch in their cookie recipes? It gives the cookies that slightly crispy outside, while maintaining a gooey center. Cornstarch is a game-changer in cookies!

PRO TIPS FOR SUCCESS!

– Measure Flour Correctly: Too much flour can make the cookies dense. Fluff the flour before scooping and level it off with a knife for an accurate measurement.

– Don’t Over Bake: The key to soft cookies is pulling them out of the oven before they look fully done. They’ll continue to set as they cool on the baking sheets. 

-Cold Butter: Make sure to use cold butter. That way the dough doesn’t have to be chilled, although you are welcome to chill it for up to 48 hours, if desired.

ENJOY THIS RECIPE? HERE ARE A FEW MORE CRAVE WORTHY COOKIES!

S’mores Cookies – Soft, chewy cookies that are filled with melty marshmallow, rich chocolate, and graham cracker.

Mint Chocolate Chip Cookies – A heavenly combination of peppermint flavor and rich chocolate come together. A warm, gooey center and slightly crisp edges.

Lemon Pudding Cookies – Filled with lemon flavor and white chocolate chips. These cookies soft and delicious.

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Cadbury Egg Chocolate Chip Cookies

Loaded with the famous candy-coated chocolate eggs, white chocolate and milk chocolate chips, these Cadbury Egg Chocolate Chip Cookies are irresistible!

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Servings 30

Ingredients

• 1 cup cold salted butter
• 1 cup packed light brown sugar
• 1/2 cup white granulated sugar
• 2 eggs
• ½ Tablespoon  vanilla extract
• 2 ¾ cups all-purpose flour 
• 1 Tablespoon  cornstarch
• 1 teaspoon  baking soda
• 1 teaspoon baking powder
• ⅛ teaspoon salt
• 1 bag (9 ounces) Cadbury mini eggs chopped (see notes*)
• 3/4 cup milk chocolate chips
• 1/2 cup white chocolate chips

Instructions

• Preheat the oven to 350 degrees F. Line two large cookie sheets with parchment paper. Set aside.
• Cut the cold butter into slices. Add the slices of butter into the bowl of a large stand mixer with the paddle attachment. Add the light brown sugar and granulated sugar. Beat until light and fluffy; about 2 minutes. Add in the eggs and vanilla. Stir just until combined.
• In a separate large bowl, add the flour, cornstarch, baking soda, baking powder, and salt. Whisk together to sift and combine. Slowly add this mixture into the wet mixture. Mixing just until combined.
• Add the chopped Cadbury mini eggs, milk chocolate and white chocolate chips. Fold until evenly distributed throughout the dough. Scoop the dough by 2 Tablespoons and roll into balls, place dough balls onto the prepared cookie sheets; spacing at least 2 inches apart.
• Bake in the preheated oven for 9 to 11 minutes, or until the edges are golden-brown and the tops are still slightly soft. Remove from the oven and allow the cookies to cool right on the cookie sheets. Serve and enjoy!

Notes

*To easily chop the Cadbury mini eggs, place them in a large Ziplock bag. Gently pound with a rolling pin or mallet until they are broken in large pieces. Be careful not to chop them too small. 

The post Cadbury Egg Chocolate Chip Cookies appeared first on Life In The Lofthouse.

I originally published this recipe in 2014 and have since updated the recipe and added new photos.

I’ve made countless sugar cookie variations over the years, testing different ingredients and techniques, but this recipe is hands-down my family’s all-time favorite. My recipe for The Best Sugar Cookies is out of this world! They are irresistibly soft, packed with rich vanilla flavor, and topped with a buttercream frosting that makes them unforgettable. Unlike many recipes that require lengthy chilling times, this dough is ready to go straight into the oven—meaning you can satisfy your cookie cravings in no time!

THE BEST SUGAR COOKIES

This dough comes together quickly and effortlessly, producing perfectly soft cookies that practically melt in your mouth. And let’s not forget the frosting—it’s rich, creamy, and adds just the right amount of sweetness. These cookies aren’t just for special occasions; they’re perfect for everyday indulgence, holiday celebrations, birthday parties, or even as a thoughtful homemade gift! If you’ve been searching for the perfect soft and delicious sugar cookie recipe, look no further.

INGREDIENTS

• 5 1/3 cups all-purpose flour (I use 720 grams all-purpose flour)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1 cup salted butter, room temperature
• 1 ½ cups granulated sugar, divided
• 1 cup powdered sugar
• 3/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract OR cake batter extract (cake batter extract is my favorite one to use)

FROSTING

• 1/2 cup salted butter, room temperature
• 1 teaspoon vanilla extract OR cake batter extract 
• 1/4 teaspoon salt
• 1/3 cup 2% milk
• 5 cups powdered sugar
• 3 to 4 drops red food coloring

INSTRUCTIONS

Preheat the oven to 350° F. Line 3 large cookie sheets with parchment paper.

In a medium bowl, whisk the all-purpose flour, salt, baking soda and cream of tartar. Set aside.

In the bowl of a stand mixer, cream the butter, 1 ¼ cups granulated sugar and the powdered sugar together until light and fluffy; about 4 minutes. Slowly add in oil while the mixer is on. Add in eggs, one at a time, then add vanilla extract. Mix until just combined.

Gradually add flour mixture to the wet mixture until just combined. Scoop two scoops of dough with a small cookie scoop. Roll both scoops into one ball then place on prepared baking sheets. (I fit 9 balls per cookie sheet).

Pour the remaining 1/4 cup granulated sugar into a small bowl. Take a drinking glass that is about 3 inches wide and dip the bottom of the glass into water then dip into the sugar. Press the glass into each ball of dough to flatten into 1/2- inch thickness. (This will give the dough the jagged edges) Repeat process with all dough balls.

Bake cookies for only 8 to 9 minutes. Don’t over-bake. (The short baking time is what makes them soft and amazing!) Remove cookies from the oven and let cool on baking sheets. No need to transfer to the wire rack. Once cooled, store cookies covered in the fridge until ready to frost and eat. (They can also be stored at room temperature.)

FROSTING

Place butter, vanilla (or cake batter extract) and salt in a large bowl. Using an electric hand mixer, beat until combined and creamy. 

Add milk and gradually beat in all the powdered sugar until it’s all combined. Add the drops of food coloring and beat again until color is thoroughly mixed in. Frost cookies and serve!

SERVINGS

This recipe yields approximately 27 perfectly soft and buttery sugar cookies. If you need more, the recipe can easily be doubled to accommodate larger crowds.

STORING INSTRUCTIONS

To keep these cookies fresh and delicious, store them in an airtight container. If you prefer them soft and slightly chilled, keep them in the refrigerator, where they will stay fresh for up to a week. For a room-temperature option, store them in a cool, dry place for up to three days.

If you need to make them ahead of time, these cookies also freeze beautifully—simply place them in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container or zip-lock bag with parchment paper between layers to prevent sticking. When ready to enjoy, allow them to thaw at room temperature or in the fridge.

TIPS FOR THE BEST COOKIE

• Use room temperature ingredients for a smooth dough and even mixing.
• Don’t over bake—these cookies should be slightly underbaked to stay soft.
• Pressing the dough with a glass helps create their signature jagged edges.

FUN WITH FROSTING

One of the best things about these cookies is how customizable they are. While the classic pink buttercream is always a crowd-pleaser, you can easily switch things up to match any occasion. Try using different food coloring to create vibrant shades for holidays, birthdays, or themed events. You can also experiment with flavoring—swap the vanilla extract for almond, lemon, or even peppermint to add a unique twist.

For extra fun, pipe the frosting into decorative swirls or spread it smoothly with an offset spatula for a bakery-style finish. And don’t forget the toppings! Add festive sprinkles, edible glitter, or crushed candy for extra texture and flair.

ENJOY THIS RECIPE? HERE ARE MORE OF THE BEST RECIPES YOU CAN FIND!

The Best Dinner Rolls – These rolls are buttery, light as a feather and so delicious. Perfect for all holidays.

The Best Carrot Cake – A cinnamon flavored cake filled with shredded carrots, coconut and topped with a heavenly almond-scented cream cheese frosting!

The Best No Bake Cookies – Filled with rich chocolate and peanut butter that will leave you wanting more. What’s best about them? They do not require an oven!

The Best Pizza Dough – This recipe is quick, easy, and delicious. The dough produces the most perfect canvas for amazing pizza made from your kitchen!

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The Best Sugar Cookies

This recipe for the Best Sugar Cookies is so easy to make. These cookies are soft, full of flavor, and topped with buttercream frosting.

Prep Time 30 minutes minutes

Cook Time 8 minutes minutes

Servings 27

Author Holly

Ingredients

• 5 ⅓ cups all-purpose flour ( I use 720 grams of all-purpose flour)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tarter
• 1 cup salted butter room temperature
• 1 ½ cups granulated sugar divided
• 1 cup powdered sugar
• 3/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract OR cake batter extract (cake batter extract is my favorite one to use)

FROSTING

• 1/2 cup salted butter room temperature
• 1 teaspoon vanilla extract OR cake batter extract
• 1/4 teaspoon salt
• 1/3 cup milk
• 5 cups powdered sugar
• 3 to 4 drops red food coloring

Instructions

• Preheat oven to 350° F. Line 3 large cookie sheets with parchment paper.
• In a medium bowl, whisk together the all-purpose flour, salt, baking soda and cream of tarter. Set aside.
• In the bowl of a stand mixer, cream butter, 1 ¼ cups granulated sugar and the powdered sugar together until light and fluffy; about 4 minutes. Slowly add in oil while mixer is on. Add in eggs, one at a time, then add vanilla extract (or cake batter extract). Mix until just combined.
• Gradually add flour mixture to the wet mixture until just combined.
• Scoop two scoops of dough with a small cookie scoop. Roll both scoops into one ball then place on prepared baking sheets. (I fit 9 balls per cookie sheet)
• Pour the remaining 1/4 cup granulated sugar into a small bowl. Take a drinking glass that is about 3 inches wide, and dip the bottom of the glass into water then dip into the sugar. Press the glass into each ball of dough to flatten into 1/2- inch thickness. (This will give the dough the jagged edges) Repeat process with all dough balls.
• Bake cookies for only 8 to 9 minutes. Don't over-bake. (The short baking time is what makes these cookies soft!) Remove from oven and allow to cool on the baking sheets. No need to transfer to wire rack. Once cooled, store cookies covered in fridge until ready to frost and eat. (They can also be stored at room temperature.)

FROSTING

• Place butter, vanilla extract (or cake batter extract) and salt in a large bowl. Using an electric hand mixer, beat until combined and creamy. Add milk and gradually beat in all of the powdered sugar until it's all combined. Add the drops of food coloring and mix again until color is thoroughly blended in.
• Frost cookies. Serve and enjoy!

Notes

Recipe updated 2/25

*These cookies are amazing served at room temperature or cold. We prefer to store them covered tightly in the refrigerator then eat them frosted and cold! Yum

The post The Best Sugar Cookies appeared first on Life In The Lofthouse.

My Coffee Cake Cookies resemble a traditional cake and put everything into a warm, freshly baked cookie. Anytime you merge two desserts into one you know it’s going to be out of this world good! These cookies are so good, I could eat them weekly!

COFFEE CAKE COOKIES

You don’t need to be a coffee lover to enjoy coffee cake. I don’t drink the stuff at all, but I love coffee cake! This recipe will soon become a masterpiece in your own home! Each cookie is topped with cinnamon streusel made with cinnamon, brown sugar, butter, and flour. The cookies are then baked until the perfect texture and then cooled. Once cooled, they are topped with a homemade icing that only has 3 ingredients! Powdered sugar, heavy cream, and vanilla extract. This icing is so easy to make that you’ll be wanting to put it on every cookie you bake from here on out! It doesn’t matter the time of day, these cookies are a satisfying sweet treat brewed and baked just right.

INGREDIENTS

Cinnamon Streusel

• 1/4 cup all-purpose flour
• 1/4 cup light brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/4 cup salted butter, softened

Cookie Dough

• 2 cups (240 grams) all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• ½ cup cold salted butter, cut into cubes
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 2 large eggs, beaten
• 2 teaspoons vanilla extract

Icing

• 3 Tablespoons heavy cream
• 1 cup powdered sugar
• 1 teaspoon vanilla extract 

COOKING INSTRUCTIONS

Cinnamon Streusel

In a medium bowl combine the flour, brown sugar, and cinnamon together. Using a pastry cutter or fork, cut the salted butter into the flour mixture until small clumps form. Cover and refrigerate. 

Cookie Dough

Preheat the oven to 375°F. Line two baking sheets with parchment paper. Set aside.

Combine the all-purpose flour, cinnamon, baking powder and salt in a large bowl. Set aside.

Place the cubed butter and both sugars into the bowl of a stand mixer and secure the paddle attachment. Turn the mixer on and cream until smooth, about 4 minutes. Add in the eggs and vanilla extract and blend until mixed. Gradually add in the dry ingredients and mix until just combined.

Roll cookie dough into 16 balls. Place on prepared baking sheets. Make an indent in each cookie, using your thumb or the end of a spoon. Spoon 1 Tablespoon or so of the cinnamon streusel in each cookie.

Bake for only 8 to 10 minutes, or until edges appear set and are slightly golden. Don’t over-bake! Allow cookies to cool on the baking sheets. 

Icing

Whisk together the icing ingredients. Drizzle over cookies. Serve and enjoy!

SERVINGS

This recipe makes a batch of 16 medium sized cookies. One on their own makes a good-sized serving. Perfect to pair with that morning cup of Joe, or a glass of milk, or hot cocoa. They don’t necessarily have to be enjoyed in the morning, but when you do, they really hit the spot! If you want to make a larger batch to share with friends, family, or neighbors just go ahead and double the recipe.

STORING INSTRUCTIONS

The cookies and be stored in a cookie jar for up to 4 days. They can last a day or two longer when refrigerated. Feel free to warm them back up!

CRUNCHY ADDITION

Are you looking for a cookie with a little more crunch and texture? Then you can add a little to this recipe. No matter what kind of nut you would like to use, make sure they are chopped up very small. I recommend peanuts, walnuts, pecans, or almonds. You’ll see some traditional coffee cake recipes out there with pecans, so I think they would be the best to add to this recipe if you decide to.

AN EXTRA LAYER OF SWEETNESS

Do you have a serious sweet tooth? I am right there with you! These cookies are perfect just the way they are, but if you want another added layer of sweetness you might want to add chocolate chips. I think milk chocolate chips, or dark chocolate chips would work best. Mix them into the cookie batter just as everything is coming together. If you decided to only add a half of a cup to a full cup so that it doesn’t take over the recipe.

ENJOY THIS RECIPE? HERE ARE A FEW MORE FLAVORFUL COOKIES!

Chocolate Chip Skillet Cookies – A large chocolate chip cookie served warm and with a scoop of vanilla ice cream.

S’mores Cookies – Everything you love about the campfire favorite is packed into this homemade cookie! Chocolate, marshmallow, and graham cracker crumbs.

Chocolate Marshmallow Cookies – Rich chocolate cookies are topped with a fluffy marshmallow and then a drizzling of chocolate icing.

Mint Chocolate Chip Cookies – These green and delicious cookies are packed with sweet chocolate chips and made with the perfect hint of mint!

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Coffee Cake Cookies

Traditional buttery, cinnamon sugar cake transforms into a soft cookie! The vanilla glaze makes these cookies extra delicious!

Prep Time 25 minutes minutes

Cook Time 8 minutes minutes

Servings 16

Ingredients

Cinnamon Streusel

• 1/4 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup salted butter softened

Cookie Dough

• 2 cups (240 grams) all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• ½ cup cold salted butter cut into cubes
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs beaten
• 2 teaspoons vanilla extract

Icing

• 3 Tablespoons heavy cream
• 1 cup powdered sugar
• 1 teaspoon vanilla extract 

Instructions

Cinnamon Streusel

• In a medium bowl combine the flour, brown sugar, and cinnamon together. Using a pastry cutter or fork, cut the salted butter into the flour mixture until small clumps form. Cover and refrigerate.

Cookie Dough

• Preheat the oven to 375°F. Line two baking sheets with parchment paper. Set aside.
• Combine the all-purpose flour, cinnamon, baking powder and salt in a large bowl. Set aside.
• Place the cubed butter and both sugars into the bowl of a stand mixer and secure the paddle attachment. Turn the mixer on and cream until smooth, about 4 minutes.
• Add in the eggs and vanilla extract and blend until mixed. Gradually add in the dry ingredients and mix until just combined. Roll cookie dough into 16 balls. Place on prepared baking sheets.

Cinnamon Streusel

• Make an indent in each cookie, using your thumb or the end of a spoon. Spoon 1 Tablespoon or so of the cinnamon streusel on each cookie. Bake for only 8 to 10 minutes, or until edges appear set and are slightly golden. Don’t over-bake! Allow cookies to cool on the baking sheets. 

Icing

• Whisk together the icing ingredients. Drizzle over cookies. Serve and enjoy!

The post Coffee Cake Cookies appeared first on Life In The Lofthouse.

For over 18 years, these cookies have been a constant in our home. They’ve become part of our family traditions, baked for birthdays, holidays, and just-because days. The joy these cookies bring is undeniable, and I hope they become a beloved tradition in your home too. Incredibly soft and delicious, my Chocolate Chip Pudding Cookies will quickly become the only cookie recipe you’ll ever want to make.

With a delightful texture and rich flavor, these are not just any cookies—they’re award-winning treats that melt in your mouth. They have been my go-to recipe, gifted to me by my sister-in-law, Christine, the year Kale and I got married. They have stood the test of time and become a cherished family favorite, thanks to one secret ingredient: instant vanilla pudding mix. I often bake them for family gatherings, parties, or holiday cookie exchanges, and they’re always the first to go. They also make wonderful gifts! Package a dozen in a festive box with a bow, and you have an easy, homemade gift that everyone will appreciate.

CHOCOLATE CHIP PUDDING COOKIES

The vanilla pudding gives these cookies a velvety texture and keeps them soft, even days after baking. These are everything a cookie should be—soft, chewy, and packed with rich vanilla AND chocolate flavor. They’re easy to make, impossible to resist, and guaranteed to impress anyone who tries them. Whether you bake them for your family, friends, or just yourself (no judgment!), they’ll quickly become a favorite. Trust me—once you try these cookies, there’s no going back. So, what are you waiting for? Gather your ingredients and whip up a batch of these incredible cookies. You won’t regret it—just be prepared for them to disappear fast!

INGREDIENTS

• 1 cup salted butter, softened 
• 3/4 cup packed light brown sugar
• 1/4 cup granulated white sugar
• 1 box (3.4 ounces) instant vanilla pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ⅓ cups all-purpose flour
• 1 teaspoon baking soda
• 1 bag (11 ounces) milk chocolate chips (I like to use the Guittard brand of milk chocolate baking chips)

BAKING INSTRUCTIONS

Preheat the oven to 375 degrees F. Line two large baking sheets with parchment paper. Set aside.

In a large bowl, or the bowl of an electric stand-mixer, add the butter, both sugars, pudding mix, eggs and vanilla. Beat on medium speed until creamy and combined.

Gradually add in the flour and baking soda to the mixture. Beating at low speed until just combined. Stir in the chocolate chips.

Drop batter by Tablespoons on the prepared baking sheets. Bake for only 9 to 10 minutes. (They may not seem fully baked, but they are. Do not over bake!)

Remove from the oven and let cookies rest and cool on the cookie sheets. No need to transfer to wire racks. Serve and enjoy!

Recipe yields 32 cookies.

STORING AND FREEZING INSTRUCTIONS

These cookies store beautifully, making them perfect for baking ahead. Keep them in an airtight container at room temperature for up to 5 days. If you’re planning to make a larger batch, they also freeze well! Place the cookies in a single layer on a baking sheet and freeze for 1 hour. Once frozen, transfer them to an airtight container or freezer bag and store for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature or warm them in the microwave for 10 to 15 seconds.

SERVING SUGGESTIONS

These cookies are amazing on their own, but you can elevate them even further by serving them with vanilla ice cream for a delicious dessert. If you’re feeling extra indulgent, sandwich a scoop of ice cream between two cookies for an ice cream sandwich that’s out of this world.   

THE SECRET INGREDIENT

The instant vanilla pudding mix is what makes these cookies so irresistible. It not only adds a hint of extra sweetness but also ensures that the cookies remain soft and chewy for days. Even if you’ve had trouble with dry cookies in the past, this recipe will change the game. Thanks to the pudding, every bite is moist and flavorful. 

GET CREATIVE AND CUSTOMIZE

While the classic version is incredible, you can get creative with this recipe. Swap out the milk chocolate chips for semi-sweet chips for a richer flavor. Or, for something festive, mix in holiday-themed chocolate chips or M&Ms. Add chopped walnuts or pecans for an extra crunch. Want to experiment further? Try using butterscotch pudding instead of vanilla or mix white chocolate chips with dried cranberries for a winter twist. The base dough is versatile enough to handle a variety of add-ins, so you can make it your own.

PRO TIPS FOR SUCCESS

– Soften the Butter: Make sure the butter is fully softened before you start. This ensures it blends smoothly with the sugars and pudding mix, giving the cookies their perfect texture. 

– Measure Flour Correctly: Too much flour can make the cookies dense. Fluff the flour before scooping and level it off with a knife for accurate measurement.  

– Don’t Over Bake: The key to soft cookies is pulling them out of the oven before they look fully done. They’ll continue to set as they cool on the baking sheets. 

KALE’S FAVORITE COOKIE

Kale is obsessed with these cookies and it’s easy to see why. They have everything: soft centers, chewy edges, and gooey chocolate in every bite. Every time I bake these, they disappear within a day.

If I need help around the house or want Kale to run errands, all I have to say is, “I’ll make your favorite cookies,” and he’s out the door in no time. Ha Ha!

ENJOY THIS RECIPE? HERE ARE A FEW MORE CRAVE WORTHY COOKIES!

S’mores Cookies – Soft, chewy cookies that are filled with gooey marshmallows, rich chocolate, and graham cracker crumbs. Classic S’more, minus the mess!

Oreo Cheesecake Cookies – A dessert within a cookie within another cookie! Can it get any better than that? This is one of my personal favorites to bake.

Mint Chocolate Chip Cookies – A heavenly combination of peppermint flavor and rich chocolate come together. A warm, gooey center and slightly crisp edges.

Lemon Pudding Cookies – Filled with lemon flavor and white chocolate chips. The pudding mix makes these cookies extra soft and delicious.

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Chocolate Chip Pudding Cookies

Incredibly soft and delicious Chocolate Chip Pudding Cookies will become the only cookie recipe you make. These are award-winning!

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 32

Ingredients

• 1 cup salted butter softened
• 3/4 cup packed light brown sugar
• 1/4 cup granulated white sugar
• 1 box (3.4 ounces) instant vanilla pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ⅓ cups all-purpose flour
• 1 teaspoon baking soda
• 1 bag (11 ounces) milk chocolate chips (I like to use the milk chocolate Guittard baking chips)

Instructions

• Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper. Set aside.
• In a large bowl, or stand-mixer, add the butter, both sugars, pudding mix, eggs and vanilla. Beat on medium speed until creamy and combined.
• Gradually add in the flour and baking soda to the mixture. Beating on low speed until just combined. Stir in the chocolate chips.
• Drop batter by Tablespoons on the prepared baking sheets. Bake for only 9 to 10 minutes. (They may not seem fully baked, but they are. Do not over bake!)
• Remove from oven and let cookies rest and cool on the cookie sheets. No need to transfer to wire racks. Serve and enjoy!

The post Chocolate Chip Pudding Cookies appeared first on Life In The Lofthouse.

You are in for a real treat with my Texas Sheet Cake Cookies. These cookies will satisfy any sweet tooth and are easy to make, making them an excellent choice for any occasion. This recipe combines the best aspects of a classic Texas sheet cake with the convenience of cookies. With their rich chocolate flavor, fudgy center, and delicious icing, what’s not to love? Whether you’re making them for a special occasion or just to satisfy a chocolate craving, Texas Sheet Cake Cookies are sure to impress!

TEXAS SHEET CAKE COOKIES

This is a simple and irresistible recipe. Fresh butter, good-quality chocolate chips, and pure vanilla extract make a noticeable difference in the final product. When melting the chocolate chips, allow them to cool slightly before adding them to the batter. This prevents the chocolate from cooking the egg and ensures a smoother dough. For a perfectly smooth icing, sift the powdered sugar before adding it to the melted butter mixture. This will help eliminate any lumps and give the glaze a professional finish. Once the cookies have cooled, spoon the icing over the tops of the cookies. Allow the glaze to set before serving. Your family is going to love these!

INGREDIENTS

Cookies

• 1/2 cup semisweet chocolate chips
• 1 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• ½ cup salted butter, softened
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/3 cup buttermilk

Chocolate Icing

• 6 Tablespoons salted butter
• 1/4 cup milk
• 2 Tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

COOKING INSTRUCTIONS

Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.

Place the chocolate chips in a microwave-safe bowl. Microwave in 20-second increments, stirring in between, until melted and smooth. Allow to slightly cool down.  

 Whisk together the all-purpose flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Set aside.  

Place the salted butter, granulated sugar, and brown sugar in a large bowl. Using an electric mixer, beat on medium-high speed until combined and fluffy. Add the egg, vanilla extract, and melted chocolate. Continue to beat until combined.

Gradually beat in half of the flour mixture, then the buttermilk, then the remaining flour mixture until smooth.

Drop two rounded tablespoonfuls of dough onto the prepared baking sheets, placing 2 inches apart. Bake cookies for 10 minutes. (Don’t over-bake.) Allow to cool directly on the baking sheets.

CHOCOLATE ICING

Melt the butter in a small saucepan. Remove from heat and whisk in the milk, cocoa powder, and vanilla until smooth. 

Add the powdered sugar and whisk until smooth. Allow the icing to stand for about 10 minutes to slightly thicken. Spread the icing on the cookies. Allow it to set before serving. Enjoy!

SERVINGS

This recipe yields 20 cookies, making it perfect for sharing with family and friends. If you find yourself needing more than 20 cookies, the recipe is easy to double, allowing you to cater to larger crowds without any extra hassle.

STORING INSTRUCTIONS

To keep your cookies fresh and delicious, store them in an airtight container at room temperature. They will stay moist and flavorful for up to 4 days when stored this way. You can extend their freshness by refrigerating them. In the refrigerator, these cookies will last up to one week. For even longer storage, freezing is an excellent option. To freeze the cookies, start by placing them in a single layer on a baking sheet. This step ensures that they freeze individually and prevents them from sticking together. Once the cookies are fully frozen, usually after a few hours, transfer them to a freezer-safe container or a resealable freezer bag. Properly stored, these cookies will maintain their quality for up to three months.

CREATIVE VARIATIONS

The recipe as written is practically perfect, but for an extra layer of texture and flavor, consider adding chopped pecans or walnuts to the cookie dough or sprinkle them on top of the glaze before it sets. Adding chopped pecans or walnuts to the cookie dough provides an added crunch and a nutty flavor that compliments the chocolate perfectly. Mixing in some peanut butter chips along with the chocolate chips creates a delightful peanut butter-chocolate combination. For a refreshing twist, add a few drops of peppermint extract to the cookie dough and sprinkle crushed peppermint candies over the glaze. If you’re a true chocoholic, add some chocolate chunks to the cookie dough and drizzle extra melted chocolate over the glaze.

ENJOY THIS RECIPE? HERE ARE A FEW RECIPES TEXAS INSPIRED RECIPES!

Texas Toast Sloppy Joes – This variation on an all-American classic is going to revolutionize your kitchen! Thick buttery toast with savory sloppy joe filling on top.

Texas Roadhouse Rolls and Cinnamon Honey Butter – Just like the restaurants, but the best part is that you don’t have to leave your home! You’ll love these!

White Texas Sheet Cake – This unique dessert is sweet and thin! There are notes of almond that make this a warm treat that everyone will be impressed with.

Texas Caviar – Serve this at your next party and your guests will make sure this disappears first! Grab a few bags of your favorite chips and enjoy this appetizer.

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Texas Sheet Cake Cookies

Easy Texas Sheet Cake Cookies are delicious, fudgy cookies with chocolate icing. All the flavors of the classic cake in bite-sized cookies!

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 20

Ingredients

Cookies

• 1/2 cup semisweet chocolate chips
• 1 ½ cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup salted butter softened
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/3 cup buttermilk

Chocolate Icing

• 6 Tablespoons salted butter
• 1/4 cup milk
• 2 Tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 2 cups powdered sugar sifted

Instructions

Cookies

• Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
• Place the chocolate chips in a microwave-safe bowl. Microwave in 20-second increments, stirring in between, until melted and smooth. Allow to slightly cool down. 
• Whisk together the all-purpose flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Set aside.  
• Place the salted butter, granulated sugar, and brown sugar in a large bowl. Using an electric mixer, beat on medium-high speed until combined and fluffy. Add the egg, vanilla extract, and melted chocolate. Continue to beat until well combined.
• Gradually beat in half of the flour mixture, then the buttermilk, then the remaining flour mixture until smooth.
• Drop two rounded tablespoonfuls of dough onto the prepared baking sheets, placing 2 inches apart. Bake cookies for 10 minutes. (Don’t over-bake.) Allow to cool directly on the baking sheets.

Chocolate Icing

• Melt the butter in a small saucepan. Remove from heat and whisk in the milk, cocoa powder, and vanilla until smooth. 
• Add the powdered sugar and whisk until smooth. Allow the icing to stand for about 10 minutes to slightly thicken. Spread the icing on the cookies. Allow it to set before serving. Enjoy!

The post Texas Sheet Cake Cookies appeared first on Life In The Lofthouse.

In the realm of irresistible treats, my Salted Caramel Chocolate Chip Cookie Bars stand as a testament to the harmonious marriage of sweet and salty flavors. This dessert is not just a cookie; it’s a rich, gooey, and utterly indulgent experience that will leave your taste buds singing with joy. The combination of buttery cookie dough, velvety caramel, and luscious milk chocolate chips creates a symphony of textures and tastes that elevates this treat to a league of its own. Also, this dessert truly lets you have the best of both worlds so that you don’t have to just pick one thing to end the night with.

SALTED CARAMEL CHOCOLATE CHIP COOKIE BARS

Imagine sinking your teeth into a decadent treat that seamlessly blends the rich flavors of buttery cookie dough, creamy caramel, and indulgent milk chocolate chips. The layers unfold like a symphony on the palate, each bite delivering the perfect balance of sweetness and a hint of salt.

These cookie bars boast a dual-layered delight, with the first half of the cookie dough forming a sturdy foundation, ready to cradle the heavenly caramel filling. The gooey caramel reveals its sweetness, complemented by the chocolate chips that add bursts of richness. The finishing touch of flaked sea salt enhances the overall experience, turning this dessert into an irresistible harmony of textures and tastes.

INGREDIENTS

• 1 cup salted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 Tablespoon vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 1/2 cups all-purpose flour
• 2 cups milk chocolate chips
• 1 can (14 ounces) sweetened condensed milk
• 1 bag (10 ounces) soft caramels, unwrapped (I use the Werther’s chewy caramels)
• 1/2 teaspoon flaked sea salt, divided

COOKING INSTRUCTIONS

Preheat the oven to 350 degrees F. Line a 9×13-inch baking dish with parchment paper. Spray the paper generously with nonstick spray. Set aside. 

In the bowl of an electric stand mixer, beat the butter with both sugars until combined and fluffy. Add the eggs, vanilla, salt, and baking soda. Mix well and scrape the sides of the bowl with a spatula to ensure everything combines. 

Turn the mixer to low speed and gradually add the flour. Mix until combined. Stir in the chocolate chips. Press only half of the cookie dough evenly in the bottom of the prepared baking dish.

In a medium-sized saucepan, add the sweetened condensed milk and unwrapped caramels. Turn heat to medium-low heat and stir until the caramels melt. Pour the caramel filling evenly over the cookie dough in the pan. Take ¼ teaspoon of the flaked sea salt and sprinkle all over the top of the caramel filling.

Take sections of the remaining cookie dough and flatten them with your clean hands. Place the flattened pieces of cookie dough evenly over the caramel filling. Bake for 23 to 25 minutes or until golden-brown and center is set.  

Sprinkle the remaining sea salt flakes all over the top after removing from the oven. Cool completely before cutting into bars. Serve and enjoy!

SERVINGS

This recipe results in a generously sized 9×13-inch pan offering approximately 16 hearty servings or 32 small bars. The choice is yours! Whether you’re planning a festive family gathering, a celebration, or simply looking to sweeten a cozy evening, these bars are the ideal treat.

STORING INSTRUCTIONS

Once the bars have cooled, securely store in an airtight container to maintain optimal freshness. Refrigeration is recommended. These bars can be stored for 5 days in the fridge. They also freeze very well. Store the cooled bars in a freezer-safe bag or container and freeze up to one month. When ready to eat, heat in microwave for 10 to 15 seconds or allow to come to room temperature. Enjoy!

ADDITIONS

While this recipe already boasts a perfect combination of chocolate, caramel, and sea salt, the culinary adventure doesn’t have to stop there. Feel free to explore a spectrum of flavors by incorporating favorite add-ins. Nuts like pecans or walnuts can add a delightful crunch, and a sprinkle of shredded coconut can introduce a tropical twist. The versatility of this recipe invites you to unleash your creativity, making each preparation a unique and personalized culinary experience that suits your taste preferences.

SOMETHING EXTRA SWEET

Pairing these with a scoop of velvety ice cream elevates the dessert experience to new heights. Picture the warm cookie bars, fresh from the oven, their gooey caramel centers and melty chocolate chips creating a heavenly contrast with the cool, creamy texture of your favorite ice cream. The combination of warm and cold, sweet, and slightly salty, forms a delightful contrast that tantalizes the taste buds. Whether it’s a classic vanilla, rich chocolate, or indulgent salted caramel ice cream, the pairing adds an extra layer of decadence to each spoonful!

ENJOY THIS RECIPE? HERE ARE A FEW MORE DESSERTS BARS!

S’mores Cookie Bars – All your favorite campfire ingredients including graham cracker, marshmallow, and chocolate are baked into a sweet bar to share.

Brownie Caramel Coconut Bars – Your favorite chocolatey brownie just got a whole lot better with the addition of gooey caramel and toasted coconut.

Lunch Lady Peanut Butter Bars – This dessert is about to unlock a childhood memory! Warm peanut butter bars with a layer of chocolate frosting on top!

Sugar Cookie Bars – Why have one single cookie when you can have an entire sheet pan full of them? This recipe turns a single serving into an entire tray!

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Salted Caramel Chocolate Chip Cookie Bars

Two chocolate chip cookie layers with a creamy salted caramel center. They are topped with sea salt for the ultimate sweet + salty treat!

Prep Time 30 minutes minutes

Cook Time 24 minutes minutes

Ingredients

• 1 cup salted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 Tablespoon vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 ½ cups all-purpose flour
• 2 cups milk chocolate chips
• 1 can (14 ounces) sweetened condensed milk
• 1 bag (10 ounces) soft caramels, unwrapped (I use the Werther's chewy caramels)
• 1/2 teaspoon flaked sea salt, divided

Instructions

• Preheat the oven to 350 degrees F. Line a 9×13-inch baking dish with parchment paper. Spray the paper generously with nonstick spray. Set aside. 
• In the bowl of an electric stand mixer, beat the butter with both sugars until combined and fluffy. Add the eggs, vanilla, salt, and baking soda. Mix well and scrape the sides of the bowl with a spatula to ensure everything combines. 
• Turn the mixer to low speed and gradually add the flour. Mix until combined. Stir in the chocolate chips. Press only half of the cookie dough evenly in the bottom of the prepared baking dish.
• In a medium-sized saucepan, add the sweetened condensed milk and unwrapped caramels. Turn heat to medium-low heat and stir until the caramels melt. Pour the caramel filling evenly over the cookie dough in the pan. Take ¼ teaspoon of the flaked sea salt and sprinkle all over the top of the caramel filling.
• Take sections of the remaining cookie dough and flatten them with your clean hands. Place the flattened pieces of cookie dough evenly over the caramel filling. Bake for 23 to 25 minutes or until golden-brown and center is set.  
• Sprinkle the remaining sea salt flakes all over the top after removing from the oven. Cool completely before cutting into bars. Serve and enjoy!

Notes

Nutrition Info: 1 small bar = 273 calories / 12 fat / 39 carbs / 4 protein

*Recipe yields: 32 small bars OR 16 large bars. These are rich so I prefer to cut them small. Nutrition info is for small bars. 

 

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White Chocolate Raspberry Cookies are going to be the highlight of your day! These wonderful treats are filled with the perfect combo of rich white chocolate and the sweet tang of raspberries. Not only are these totally delicious, but they are so simple to prepare. From start to finish, you’ll be enjoying them in less than 30 minutes! This is one of my favorite cookie recipes. It has all the basic ingredients, but it’s the two stars of the show that make these cookies shine! White chocolate and raspberries. The burst of raspberry flavor makes me fall in love every time.

WHITE CHOCOLATE RASPBERRY COOKIES

You have three options when it comes to the raspberries for this homemade white chocolate raspberry cookies recipe. Fresh, frozen, and freeze-dried all work well in this recipe. No need to wait for raspberries to be in season with these cookies. They can be made any time of the year, not just the holidays. Serve these festive cookies for the holidays, Valentine’s Day, and any time of the year you’re craving a sweet, fruity cookie. Don’t forget to save this recipe so you can share it with family, friends, and all raspberry lovers!

Find all my expert tips on how to make white chocolate raspberry cookies from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Easy White Chocolate Raspberry Cookie Recipe:

• Quick & Easy-To-Make: Made with simple ingredients and minimal prep, this recipe is ideal for easy cookie baking anytime of the year, especially during the busy holiday season.
• Perfect Balance of Sweet & Tart: Fresh raspberries add a tangy burst of flavor that pairs perfectly with creamy white chocolate chips in every bite.
• Vibrant, Fruity Flavors: Gentle folding keeps the raspberries intact, giving every cookie fresh, fruity flavor without making the dough soggy.
• Soft & Chewy Holiday Cookies: These white chocolate raspberry cookies are tender in the center with slightly crisp edges, delivering a melt-in-your-mouth texture.
• The Ultimate Holiday Party Cookie Recipe: Perfect for holiday cookies, dessert trays, or a sweet snack, these cookies are loved by all ages and even the pickiest of eaters.
• Bakery-Quality Dessert: Using a cookie scoop ensures uniform, professional-looking cookies that taste as good as they look.

Ingredients

• 1 cup salted butter, softened
• ½ cup light brown sugar
• ½ cup granulated sugar
• 1 large egg
• 1 Tablespoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup white chocolate chips
• ½ cup raspberries, chopped  

Instructions

Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Set aside.

Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl. Mix on low speed until fluffy and combined; about 2 minutes. Mix in the egg and vanilla just until combined.

Gradually mix in flour, baking soda and salt. Mix until only just combined. Fold in white chocolate chips. Gently fold in raspberries, only stirring a couple of times, so they don’t get too crushed.

Using a small cookie scoop (about 1 ½ tablespoons of dough) and roll into balls. Place onto cookie sheets, spacing a few inches apart. 10 cookies per sheet.

Bake in preheated oven for 10 to 12 minutes or until centers are cooked through. Carefully remove from oven and allow cookies cool on cookie sheets. Enjoy!

Servings

This recipe yields 20 white chocolate raspberry cookies.

Storage and Reheating

Store any leftover raspberry cookies in an airtight container for 3-4 days. These cookies also freeze well! Store the baked, cooled cookies in a freezer-safe bag or container for up to 2 months. Thaw at room temperature before eating. To reheat, warm a single cookie in the microwave for 5-8 seconds or in a 300°F oven for 3-4 minutes.

Holly’s Tips for The Best White Chocolate Raspberry Cookies:

• Use High-Quality Raspberries: Fresh raspberries give the best flavor, while frozen raspberries can work if thawed and gently patted dry to avoid extra moisture.
• Fold In Raspberries Into Batter Gently: To keep cookies from turning soggy, fold in the raspberries only a couple of times, just until distributed.
• Don’t Overmix: Overmixing the cookie dough can make cookies tough. Mix until just combined for soft and chewy cookies.
• Use A Cookie Scoop: A small cookie scoop ensures evenly sized cookies that bake consistently and look professional.
• Measure Flour Correctly: Too much flour can dry out the cookies. Spoon and level your flour for the perfect texture.
• Bake Just Until The Centers Are Set: Bake 10-12 minutes for soft, chewy cookies. Overbaking will make them dry and less tender.
• Chill Dough If Needed: If your dough feels too soft or sticky, chill for 15-20 minutes to prevent spreading and maintain thick, chewy cookies.
• Make It Your Own: Add a teaspoon of vanilla extract or a touch of lemon zest to complement the raspberries and white chocolate.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Bake my White Chocolate Cranberry Orange Cookies next.

Wanting something different? My White Chocolate Cinnamon Pretzels make for the perfect holiday party snack.

Can’t get enough of white chocolate? Make my White Chocolate Chip M&M Pudding Cookies, White Chocolate Chip Caramel Pretzel Cookies, and White Chocolate Raspberry Bundt Cake.

Have you made this White Chocolate Raspberry Cookies recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #WhiteChocolateRaspberryCookies #LifeInTheLofthouse

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White Chocolate Raspberry Cookies

White Chocolate Raspberry Cookies are filled with rich white chocolate and sweet raspberries. These amazing cookies can be ready in under 30 minutes!

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 20

Ingredients

• 1 cup salted butter softened
• ½ cup light brown sugar
• ½ cup granulated sugar
• 1 large egg
• 1 Tablespoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup white chocolate chips
• ½ cup raspberries chopped

Instructions

• Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Set aside.
• Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl. Mix on low speed until fluffy and combined; about 2 minutes. Mix in the egg and vanilla just until combined.
• Gradually mix in flour, baking soda, and salt. Mix only until just combined. (Avoid over-mixing.) Fold in white chocolate chips. Gently fold in raspberries, only stirring a couple of times, so they don’t get too crushed.
• Using a small cookie scoop (about 1 ½ tablespoons of dough) and roll into balls. Place onto cookie sheets, spacing a few inches apart. 10 cookies per sheet.
• Bake in preheated oven for 10 to 12 minutes or until centers are cooked through. Carefully remove from oven and allow cookies cool on cookie sheets. Enjoy!

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Some holiday desserts carry the sweetest memories for me, and these Iced Oatmeal Cookies are one of them. I grew up eating the store-brand versions packed into my school lunches, and I always adored them as a kid. So when I stumbled across a few homemade recipes online, I knew I had to try creating my own. After taking notes and testing a few tweaks, this from-scratch version was born, and it turned out even better than the original store-bought oatmeal cookies. If you’re craving soft, perfectly spiced oatmeal cookies topped with a light icing, save this recipe for the next time nostalgia hits. Every oatmeal lover needs to try these! They are warm, cozy, and truly irresistible. I love to make a batch of my Slow Cooker Hot Chocolate to serve with these and dunk the cookies in the hot cocoa (the best Christmas Eve snack if you ask me!). They just go hand in hand. They are also wonderful with a morning cup of coffee, too!

ICED OATMEAL COOKIES

When it comes to winter baking, few treats capture the season like Iced Oatmeal Cookies! These festive cookies are made with warm spices such as cinnamon and nutmeg, hearty rolled oats, and classic cookie ingredients like butter, sugar, and flour. This recipe also includes brown sugar and a touch of molasses, which adds rich flavor and depth to every bite, perfect if you’ve never baked with molasses before and want to try something new! Once the oatmeal cookies are baked, each one gets topped with a simple two-ingredient icing made from powdered sugar and milk, creating that signature sweet glaze that makes iced oatmeal cookies so classic and cozy. These cookies look gorgeous in a cookie jar or on your holiday party dessert table.

Find all my expert tips on how to make homemade iced oatmeal cookies below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Quick & Easy Iced Oatmeal Cookies Recipe:

• Soft, Chewy Cookies: Rolled oats and melted butter create a soft, chewy center with lightly crisp edges. Exactly what you want from a homemade oatmeal cookie recipe!
• Nostalgic Flavors: Brown sugar and molasses add depth, warmth, and that signature old-fashioned oatmeal cookie flavor.
• Easy Homemade Icing: A simple two-ingredient icing creates the most iconic and sweet, crackly glaze is what makes these iced oatmeal cookies pop.
• Simple Pantry Ingredients: Everything you need is already in your kitchen, making this an easy go-to cookie recipe during the holiday baking season.
• Versatile Holiday Cookie Recipe: Perfect for Christmas cookie trays, parties, gifting, or anytime you want a nostalgic, bakery-style oatmeal cookie. These can be enjoyed any time of year truthfully!

Ingredients

Oatmeal Cookies

• 1 cup salted butter, melted then cooled
• 2 cups all-purpose flour
• -2 cups old fashioned rolled oats
• 2 teaspoons ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup light brown sugar
• ½ cup granulated sugar
• 1 large egg
• 1 large egg yolk 
• 1 tablespoon molasses
• ½ Tablespoon vanilla extract

Homemade Icing

• 2 cups powdered sugar
• 3 to 4 tablespoons milk

Instructions

For The Oatmeal Cookies

Preheat the oven to 350 F. Line two large baking sheets with parchment paper. Set aside.

In a small bowl, melt the butter and cool in the fridge for about 10 minutes. In a separate bowl, whisk together the flour, oats, baking soda, ground cinnamon and nutmeg, and salt until well combined.

Whisk the cooled melted butter with both sugars together in a large bowl until well combined. Whisk in the egg, egg yolk, molasses vanilla extract until smooth and well combined.

Stir the dry ingredients into the wet a little at a time until just combined. 

Using a medium cookie scoop, scoop the oatmeal cookie dough and place the cookie dough balls onto the prepared baking sheets. 14 per sheet. 

Bake at 350 F. for only 12 minutes or until the edges are set and the centers are slightly puffed. Cool cookies on the baking sheet. Let them cool completely before icing. 

For The Homemade Icing

Whisk milk with the powdered sugar until combined and smooth. Add more liquid for a thinner icing or more powdered sugar for a thicker icing.

Dip the top of each cookie in the icing. Gently shake any excess icing off. Place cookies back on cookie sheets until icing sets. Enjoy!

Servings

This recipe makes 28 delicious cookies. Since the icing sets, they are also great to take on the go and pack in lunches!

Storage and Reheating

Seal the cookies in a container and store on the counter for up to 5 days. These also freeze well. Let cookies cool completely then seal in freezer-safe bags for up to 3 months. To thaw, let cookies set on counter, or microwave for just a few seconds.

Holly’s Tips for The Best Iced Oatmeal Cookies:

• Use Old-Fashioned Rolled Oats: For the best texture and chewy bite, use old-fashioned rolled oats. Quick oats will make the cookies softer and less structured.
• Cool the Melted Butter First: Letting the butter cool slightly helps prevent the cookies from spreading too thin and keeps the centers soft.
• Don’t Overmix: Mix the dry ingredients into the wet just until combined. Overmixing the dough can make the cookies too tough.
• Watch the Bake Time: These iced oatmeal cookies bake fast. Pull them from the oven when the edges are set, and the centers still look slightly puffed for the ideal texture.
• Allow Cookies To Cool Completely Before Icing: If the cookies are even a little warm, the icing will melt and soak in. Fully cooled cookies give you that signature crackly iced top.
• Dip Don’t Drizzle: Dipping the tops of the cookies ensures an even, smooth icing layer that dries beautifully and creates the classic iced oatmeal cookie finish.
• Make It Your Own: Add a splash of vanilla extract, maple syrup, or even a pinch of cinnamon to the icing for extra flavor or to make it more tailored for a fall or holiday gathering.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Oatmeal Cream Pies next.

Looking for more oatmeal-inspired desserts? Make my Oatmeal Carmelitas, Oatmeal Toffee Chocolate Chip Cookies, Blueberry Oatmeal Muffins, and No-Bake Nutella Oatmeal Cookies.

Craving more festive holiday desserts? You can’t go wrong with my Sugar Cookie Truffles, Candy Cane Kiss Sugar Cookie Bars, and Homemade Oreo Cookies.

Have you made this Iced Oatmeal Cookies recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #IcedOatmealCookies #LifeInTheLofthouse

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Iced Oatmeal Cookies

Iced Oatmeal Cookies are heavenly spice cookies dipped in homemade vanilla icing!

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Servings 28

Ingredients

Oatmeal Cookies

• 1 cup salted butter melted then cooled
• 2 cups all-purpose flour
• 2 cups old fashioned rolled oats
• 2 teaspoons ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup light brown sugar
• ½ cup granulated sugar
• 1 large egg
• 1 large egg yolk 
• 1 tablespoon molasses
• ½ Tablespoon vanilla extract

Homemade Icing

• 1 ½ cups powdered sugar
• 3 to 4 Tablespoons milk

Instructions

For The Oatmeal Cookies

• Preheat the oven to 350 F. Line two large baking sheets with parchment paper. Set aside.
• In a small bowl, melt the butter and cool in the fridge for about 10 minutes.
• In a separate bowl, whisk together the flour, oats, baking soda, ground cinnamon and nutmeg, and salt until well combined.
• Whisk the cooled melted butter with both sugars together in a separate large bowl until well combined. Whisk in the egg, egg yolk, molasses vanilla extract until smooth and well combined.
• Stir the dry ingredients into the wet a little at a time until just combined. Using a medium cookie scoop, scoop the oatmeal cookie dough and place the dough balls onto the prepared baking sheets. 14 per sheet. 
• Bake at 350 F. for only 12 minutes or until the edges are set and the centers are slightly puffed. Cool cookies on the baking sheet. Let them cool completely before icing. 

For The Homemade Icing

• Whisk milk with the powdered sugar until combined and smooth. Add more liquid for a thinner icing or more powdered sugar for a thicker icing. Dip the top of each cookie in the icing. Gently shake any excess icing off. Place cookies back on cookie sheets until icing sets. Enjoy!

Notes

Nutrition Info: 1 cookie = 191 calories / 7 fat / 28 carbs / 2 protein

Recipes makes 28 cookies total. 

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You can never have enough treats around the holidays. Especially at Christmas time. For our family, the Christmas season starts in November, and to be honest, I love it! My tree goes up the second the pumpkins are put away for Halloween. One of the perks of starting Christmas early is that you get to enjoy all the cheerful benefits sooner. The music, movies, decorations, and of course, the food. ‘Tis the season for baking, and my Chocolate Peppermint Cookies are the best treat for this time of year. If you make these for Santa, I bet he will put you on the nice list. 

CHOCOLATE PEPPERMINT COOKIES

This cookie batter begins with a simple cookie base with sugar, butter, flour, and cocoa powder. They’re then infused with vanilla extract to bring everything together. After the cookies are baked and cooled, they get not only more chocolate, but they get peppermint candy cane pieces too! This homemade festive chocolate candy cane cookie recipe is perfect for holiday parties, Christmas celebrations, New Year’s Eve parties, and beyond.

Find all my expert tips on how to make homemade chocolate peppermint cookies below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Quick & Easy Chocolate Peppermint Cookie Recipe:

• Quick & Easy-To-Make: Simple steps and common ingredients make this recipe perfect for busy holiday baking.
• Rich Chocolate Flavor: These cookies are soft, chewy, and packed with decadent cocoa for the ultimate chocolate treat.
• Festive Peppermint Twist: Topped with melted white chocolate and crushed candy cane, they bring a classic holiday flavor in every bite.
• Ideal For Holiday Gifting: Beautifully decorated cookies are ideal for holiday parties, cookie exchanges, or gift-giving.
• Nostalgic Christmas Flavors: This holiday cookie recipe combines chocolate and peppermint, making these cookies a seasonal must-bake.

Ingredients

• 1 3/4 cups all-purpose flour 
• 1 cup unsweetened cocoa powder 
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup salted butter, softened 
• 1 1/4 cups granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 16 ounces white chocolate candy melts (I use the CandiQuik brand)
• 1/2 cup crushed peppermint candy cane

Instructions

Preheat the oven to 350 degrees F. Line three large baking sheets with parchment paper.

In a medium mixing bowl whisk together flour, cocoa powder, baking soda and salt. Set aside.

In the bowl of an electric stand mixer, fitted with the paddle attachment, cream the butter, granulated sugar and brown sugar together until well combined. 

Mix in eggs, one at a time, then add in vanilla extract.

With the mixer set on low speed, slowly add in flour mixture and mix just until combined.

Scoop dough out by a rounded tablespoon and shape into balls. Place on cookie sheets 2-inches apart. Flatten cookies slightly.

Bake cookies for 10 minutes (cookies should appear slightly under-baked). Let the cookies cool on the baking sheets. 

Melt the white chocolate in a microwave-safe bowl according to package directions. 

Dip half of each cooled cookie in white chocolate then transfer to parchment paper and immediately sprinkle with the crushed candy cane. Let chocolate set before serving. Enjoy!

Servings

Yields: 36 cookies.

Storage and Reheating

Keep your chocolate peppermint cookies in an airtight container at room temperature for 3-5 days or freeze for longer storage to maintain freshness. Reheat in the microwave in short bursts.

Holly’s Tips for The Best Chocolate Peppermint Cookies:

• Use High-Quality Cocoa: For the richest chocolate flavor in your homemade chocolate peppermint cookies, choose a natural unsweetened cocoa powder.
• Mix Dough Just Until Combined: Overmixing can make cookies tough; stir gently for soft and tender holiday cookies.
• For Chewier Cookies: Baking for 10 minutes until slightly underdone ensures your easy Christmas cookies stay soft and chewy.
• Flatten The Cookies Before Baking: This helps them bake evenly and makes them perfect for dipping in white chocolate.
• Melt Chocolate Carefully: Use short microwave intervals or a double boiler to prevent burning your white chocolate candy melts for the best festive cookie topping.
• Dip While Chocolate Is Warm: For a smoother, glossier coating, dip cookies immediately after melting the chocolate.
• Add Peppermint While White Chocolate Is Soft: Sprinkle crushed candy cane on top while the chocolate is still warm, so it sticks beautifully and is easier to work with.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my highly-rated Hot Cocoa Cookies.

Craving more candy cane and peppermint-infused desserts? Make my Slow Cooker Peppermint Hot Chocolate, Chocolate Candy Cane Cheesecake Cake, Candy Cane Kiss Sugar Cookie Bars, and Mint Chocolate Chip Cookies.

Have you made this Chocolate Peppermint Cookies recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ChristmasCookies #ChocolatePeppermintCookies #LifeInTheLofthouse

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Chocolate Peppermint Cookies

Chocolate Peppermint Cookies are chocolate cookies dipped in white chocolate and sprinkled with crushed candy cane!

Servings 36

Ingredients

• 1 ¾ cups all-purpose flour 
• 1 cup unsweetened cocoa powder 
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup salted butter softened
• 1 ¼ cups granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 16 ounces white chocolate candy melts (I use the CandiQuik brand)
• 1/2 cup crushed peppermint candy cane

Instructions

• Preheat the oven to 350 degrees F. Line three large baking sheets with parchment paper.
• In a medium mixing bowl whisk together flour, cocoa powder, baking soda and salt. Set aside.
• In the bowl of an electric stand mixer, fitted with the paddle attachment, cream the butter, granulated sugar and brown sugar together until well combined. 
• Mix in eggs, one at a time, then add in vanilla extract. With the mixer set on low speed, slowly add in flour mixture and mix just until combined.
• Scoop dough out by a rounded tablespoon and shape into balls. Place on cookie sheets 2-inches apart. Flatten cookies slightly. Bake cookies for 10 minutes (cookies should appear slightly under-baked). Let the cookies cool on the baking sheets. 
• Melt the white chocolate in a microwave-safe bowl according to package directions. Dip half of each cookie in the white chocolate then transfer to parchment paper and immediately sprinkle with the crushed candy cane. Let chocolate set before serving. Enjoy!

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At least once a week I like to bake something new or create a new recipe for my family to enjoy. As much as I love baking a homemade sweet, it can sometimes be a lot of work. My Cake Mix Cookie Bars is a great recipe to pull out this time of year. It’s an easy way to create a delicious dessert without a lot of hassle. All you need is 6 simple ingredients, and only 30 minutes of your day, to complete this yummy Christmas-inspired treat. If your kids are savvy in the kitchen, you may even entrust them to bake these on their own!

CAKE MIX COOKIE BARS

These sweet cookie bars start off with a boxed yellow cake mix. Everything you need for a great base to a recipe is right in there. Instant vanilla pudding mix is added to provide more flavor and a softness to the end product. It makes these bars irresistible!  Water, vegetable oil, and eggs hold everything together so when they bake they come out fluffy and perfect. The addition of chocolate chips and M&M’s are what make this treat worthwhile. When I make these bars around the holidays I love to use holiday themed M&M’s. The beautiful color combination of red and green makes every piece pop with festive cheer.

Find my expert tips on how to make cake mix cookie bars from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Homemade Holiday Cake Mix Cookie Bars Recipe:

• Quick & Easy-To-Make Treat: Made with a simple cake mix and instant pudding, these bars come together in minutes, perfect for busy holiday baking.
• Soft & Chewy Cookie Bars: The combination of cake mix and pudding creates a moist, tender texture that melts in your mouth.
• Festive & Colorful: Packed with chocolate chips and colorful holiday M&M’s for a fun, seasonal twist.
• Single-Pan Baking: No complicated steps or multiple pans, just bake everything in one 9×13-inch dish for easy cleanup.
• Ideal Holiday Dessert: Ideal for cookie exchanges, holiday parties, or gifting, these bars are as festive as they are delicious.

Ingredients

• 1 box (15.25 ounces) yellow cake mix
• 1 box (3.4 ounces) instant vanilla pudding mix
• 1/4 cup water
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 cup milk chocolate chips
• 1/2 cup holiday M&M’s

Instructions

Preheat the oven to 350° F. Grease a 9×13 inch baking dish with cooking spray.

In a large bowl, combine cake mix, pudding mix, water, oil and eggs. Mix together well. Stir in chocolate chips and M&M’s. Batter will be thick.

Spread batter evenly into the prepared pan. Bake for 24 to 26 minutes or until the edges are golden brown and the center is set.

Carefully remove from the hot oven and let bars cool before slicing and serving. Enjoy!

Servings

This easy-to-make treat creates 12 equal-sized cookie mix cake bars. If you want to make these bars for a holiday event, you may want to double the recipe so that you can get 24 servings out of the finished product. The great thing about this recipe is that it’s so easy to double up, and you can still get everything done in just 30 minutes!

Storage

Cake Mix Cookie Bars can be covered and stored on the countertop for up to 3 days, or covered and stored in the refrigerator for up to 5 days.

Holly’s Tips for The Best Holiday Cake Mix Cookie Bars:

• Use Chocolate or Vanilla Cake Mix: I use yellow cake mix and instant vanilla pudding to balance the chocolate chips and M&M’s, but chocolate cake and pudding work well, too.
• Customizable Mix-Ins: Swap M&M’s for seasonal colors, try milk, dark, or white chocolate chips, or even use peanut M&M’s for extra crunch. While festive holiday versions are fun, you can make these colorful, sweet bars anytime of year with your favorite mix-ins.
• Don’t Overmix: Stir ingredients just until combined to keep the bars tender and soft.
• Use A Thick Batter: The batter will be thick; this is normal and helps the bars hold their shape.
• Even Spreading: Use a spatula to spread the batter evenly in the pan so they bake uniformly.
• Check for Doneness: Bars are ready when edges are golden brown and a toothpick inserted in the center comes out mostly clean.
• Cool Completely Before Cutting: Let the bars cool fully in the pan to prevent crumbling when slicing.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Sugar Cookie Bars.

Wanting something even more festive? My Candy Cane Kiss Sugar Cookie Bars are perfect for any holiday party and potluck.

Huge cookie lover? My Cheesecake Chocolate Chip Cookie Bars are amazing, layered with a chocolate chip cookie and cheesecake filling in every bite.

Looking for something to make in the fall? My Pumpkin Cheesecake Bars are piled high with a golden buttery crust, pumpkin filling, and a cheesecake mixture.

In the mood for something different? My S’mores Cookie Bars are a campfire favorite, layered with a graham cracker crust, melted marshmallows, and rich, creamy chocolate.

Have you made this Cake Mix Cookie Bars recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #CakeMixCookieBars #HolidayRecipes #LifeInTheLofthouse

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Cake Mix Cookie Bars

Soft and chewy cookie bars loaded with chocolate chips and M&M's!

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 12

Author Holly

Ingredients

• 1 box (15.25 ounces) yellow cake mix (I used Betty Crocker)
• 1 box (3.4 ounces) instant vanilla pudding mix
• 1/4 cup water
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 cup milk chocolate chips
• 1/2 cup holiday M&M’s

Instructions

• Preheat oven to 350° F. Grease a 9×13 inch baking dish with cooking spray.
• In a large bowl, combine cake mix, pudding mix, water, oil and eggs. Mix together well. Stir in chocolate chips and M&M’s. Batter will be thick.
• Spread batter evenly into prepared pan. Bake 24 to 26 minutes or until edges are golden brown. Carefully remove from the oven and allow the bars to cool before slicing and serving. Enjoy!

Notes

Nutrition Info: 1 bar = 356 calories / 15 fat / 51 carbs / 3 protein

Recipe makes 12 bars total.

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I truly adore the fall season. The colors, the recipes, and the fall flavors are always welcome here in the Lofthouse. When it starts to get cooler outside you can guarantee that my oven is on at some point during a crisp fall day. And it is quite possible that it’s these Pumpkin Cookies with Caramel Frosting baking away. They are the perfect balance of sweet, spice, and rich flavors. The homemade caramel frosting is simple to make, and it’s so good you’ll be finding other cookies to frost it with. Not only are these satisfactory, but they can be ready to enjoy in just one hour!

Be sure to check out my other top-loved fall cookie recipes: Pumpkin Chocolate Chip Cookies, Pumpkin Cookies with Maple Cream Frosting, and my Pumpkin S’mores Cookies.

PUMPKIN COOKIES WITH CARAMEL FROSTING

The batter for the cookies themselves is a very simple mixture that is elevated with the addition of cinnamon, spice, and of course pumpkin itself! Baked until perfectly soft and chewy you could serve these cookies without the frosting. But why not make something good into something great! That’s where the simple to make caramel frosting comes into play. Once all the cookies are cooled give each one a generous layer of this frosting for a rich, warm, and pumpkin spiced treat. If you’re looking for the ultimate fall cookie recipe to save for later, you just found it!

Find my expert tips on how to make these pumpkin caramel cookies below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love These Pumpkin Cookies with Caramel Frosting:

• Easy-To-Make: Simple ingredients and step-by-step instructions make this recipe perfect for beginner and experienced bakers alike.
• Soft & Fluffy: The pumpkin puree keeps these cookies light, moist, and tender.
• Warm Fall Spices: Cinnamon and pumpkin pie spice bring out all the cozy autumn flavors in every bite.
• Decadent Caramel Frosting: A creamy, buttery caramel topping takes these cookies to the next level of indulgence.
• Perfect For Fall Gatherings: Whether it’s Thanksgiving, Halloween, or just a crisp autumn day, these cookies are a crowd-pleaser.

Ingredients

Pumpkin Cookies

• 1 cup salted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree 
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 Tablespoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt

Caramel Frosting

• 3 Tablespoons salted butter
• 1/4 cup heavy cream
• 1/2 cup light brown sugar
• 1 teaspoon vanilla
• 1 cup powdered sugar

Instructions

For The Pumpkin Cookies

Preheat the oven to 375° F. Grease two large cookie sheets with non-stick spray.

In a large bowl, cream butter and both sugars together until fluffy and combined. Stir in the vanilla and egg. 

Mix in pumpkin, flour, baking soda, cinnamon, pumpkin pie spice and salt. Mix until combined.

Scoop dough with a small cookie scoop (about 2 Tablespoons worth of dough) onto the prepared cookie sheets. Bake for 12 minutes. Remove from the oven and let cool completely before frosting.

For The Caramel Frosting

Heat butter, heavy cream and brown sugar in a small saucepan over medium heat. Stir until mixture comes to a rolling boil. Remove from heat and let cool for 10 minutes. 

Stir in vanilla and powdered sugar. Frost each cookie with 1 Tablespoon of frosting. Serve and enjoy!

Servings

30 perfectly sized cookies come out of each batch. If you are hosting a large fall party this year, this is a great one to make. It can be easily doubled or tripled for everyone to enjoy plenty of cookies.

Storage and Reheating

Store frosted Pumpkin Cookies with Caramel Frosting in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days (bring to room temperature before serving for the best texture). For longer storage, freeze unfrosted cookies for up to 2 months or frosted cookies for up to 1 month, separating layers with parchment paper to prevent sticking. To reheat, microwave unfrosted cookies for 8–10 seconds or frosted cookies for just 5 seconds so the caramel topping doesn’t melt.

Holly’s Tips for the Best Pumpkin Cookies with Caramel Frosting:

• Use Pure Pumpkin Puree: Be sure to use 100% pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
• Don’t Overmix: Once the flour is added, mix just until combined. Overmixing the dough can make the cookies tough instead of soft and fluffy.
• Chill The Dough If It’s Sticky: If your cookie dough feels too soft to scoop, pop it in the fridge for 20–30 minutes for easier handling.
• Bake Just Until Set: These cookies should be soft, not crispy. Remove them from the oven when the edges are set and the tops look slightly puffed.
• Cool Completely Before Frosting: If the cookies are warm, the caramel frosting will melt and slide off. Let them cool to room temperature first.
• Frost Generously: These cookies are delicious on their own, but the caramel frosting really makes them shine. Spread a thick layer for the best flavor.
• Sugar, Spice, & Everything Nice: Make these cookies sweeter by adding milk or white chocolate chips, butterscotch flavored chips, or even caramel baking chips to the cookie batter before baking. The options are limitless, but just know that each cookie is going to be ten times sweeter!

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Pumpkin Cookies with Maple Cream Frosting next!

Looking for a classic fall cookie recipe? My Pumpkin Chocolate Chip Cookies beat store-bought cookies any day!

In the mood for pumpkin and chocolate? My Pumpkin S’mores Cookies feature soft pumpkin cookies made with marshmallows, chocolate, and graham crackers.

Looking for something different? My White Chocolate Pumpkin Snickerdoodles are an explosion of sweetness from the white chocolate chips to the cinnamon sugar dusting.

Searching for something to serve at your next fall party? These Pumpkin Whoopie Pies feature two soft pumpkin cookies on the outside with a delicious cream cheese frosting center. Yummy!

Have you made this Pumpkin Cookies with Caramel Frosting recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PumpkinCookies #CaramelFrosting #LifeInTheLofthouse

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Pumpkin Cookies with Caramel Frosting

Soft pumpkin-spiced cookies topped with homemade caramel frosting!

Prep Time 40 minutes minutes

Cook Time 12 minutes minutes

Servings 30

Author Life in the Lofthouse

Ingredients

Pumpkin Cookies

• 1 cup salted butter softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 Tablespoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt

Caramel Frosting

• 3 Tablespoons salted butter
• 1/4 cup heavy cream
• 1/2 cup light brown sugar
• 1 teaspoon vanilla
• 1 cup powdered sugar

Instructions

For The Pumpkin Cookies

• Preheat oven to 375° F. Grease two large cookie sheets with non-stick spray.
• In a large bowl, cream butter and both sugars together until fluffy and combined. Stir in the vanilla and egg.
• Mix in pumpkin, flour, baking soda, cinnamon, pumpkin pie spice and salt. Mix until combined.
• Scoop dough with a small cookie scoop (2 Tablespoons worth of dough) onto the prepared cookie sheets. Bake for 12 minutes. Remove from oven and let cool completely before frosting.

For The Caramel Frosting

• Heat butter, heavy cream and brown sugar in a small saucepan over medium heat. Stir until mixture comes to a rolling boil. Remove from heat and let cool for 10 minutes. Stir in vanilla and powdered sugar. Frost each cookie with 1 Tablespoon of frosting. Serve and enjoy!

Notes

Nutrition Info: 1 cookie = 158 calories / 12 fat / 18 carbs / 1 protein

Recipe makes 30 cookies total. 

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The post Pumpkin Cookies with Caramel Frosting appeared first on Life In The Lofthouse.

Everything about this treat brings a smile to my face. It’s a dessert that brings the spirit of fall and summer into a cookie. These Pumpkin S’mores Cookies are a classic combination of flavors, without the campfire, and will become your new favorite fall treat. The mixtures of pumpkin and spice with all the s’mores ingredients are a total win! They are truly incredible and perfect for fall/bonfire season. I can’t think of a better fall treat to serve at a Halloween party or for a Thanksgiving dessert! I know that everyone will be asking for the recipe!

PUMPKIN S’MORES COOKIES

You can search the internet and find millions of cookie recipes to choose from, but if you’re looking for the one cookie to trump them all, then make sure to save this page right now! This warm, homemade cookie is packed with more than just pumpkin and spice. This recipe also adds milk chocolate chips, marshmallows, and crushed graham crackers. Two amazing desserts brought together to make one amazing cookie with the spirit of s’mores!

Find my expert tips on how to make pumpkin s’mores cookies below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Pumpkin S’mores Cookies Recipe:

• Perfect Fall Flavor: Pumpkin puree, warm spices, and cinnamon give these cookies that cozy, autumnal taste you’ll crave all season.
• S’mores Magic in Every Bite: Gooey marshmallows and melty chocolate chips paired with graham cracker crumbs capture the classic campfire treat in cookie form.
• Soft & Chewy Texture: With a tender, slightly cakey center and lightly crisp edges, these cookies are irresistibly soft and satisfying.
• Fun & Festive: Topped with toasted marshmallows, they’re as visually appealing as they are delicious. Perfect for sharing at fall parties or holiday gatherings.
• Easy to Make: With straightforward ingredients and simple steps, these cookies deliver big flavor without complicated techniques.

Ingredients

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• ¼ teaspoon salt
• 1/2 Tablespoon pumpkin pie spice 
• 2 teaspoons ground cinnamon
• ½ cup graham cracker crumbs
• 1 cup salted butter, melted and cooled 
• 1 cup light brown sugar, packed
• ¼ cup granulated sugar
• ½ Tablespoon vanilla extract
• ¾ cup pumpkin puree
• 1 large egg 
• 1 ½ cups milk chocolate chips 
• 18 large marshmallows, cut in half

Instructions

Preheat the oven to 350 degrees F. Grease two large baking sheets. Set aside.

In a large bowl, add the flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and graham cracker crumbs. Whisk to blend together. Set aside.

Mix the melted butter and both sugars together. Add vanilla, pumpkin, and egg. Mix until just combined.

Mix the dry ingredients into the wet ingredients just until combined. Stir in the chocolate chips.

Scoop the dough using a large cookie scoop (about 4 Tablespoons worth of dough) onto the prepared baking sheets. 

6 cookies per cookie sheet. Press the dough down slightly using your hand. Bake for 13 to 14 minutes. Carefully remove from the oven.

Place two marshmallow halves on each cookie. Place back in the oven for 1 minute or until the marshmallows are slightly melted. *Watch closely the entire time to prevent from burning.* Remove from oven.

Let the cookies cool right on the cookie sheets. Serve and enjoy!

Servings

This recipe yields 18 large cookies. I emphasize the word large because these are big! You can scoop the dough into smaller portions (about 2 Tablespoons per cookie) to double the number of cookies. Adjust the baking time to only 10 minutes if doing so.

Storage and Reheating

If you have leftover goodies that need to be stored, don’t fret. These are just as good the next day. Make sure to keep them sealed in a container or cookie jar for up to 3 days. For longer storage, freeze in a single layer for 1 hour, then transfer to a freezer-safe container for up to 2 months, thawing at room temperature before serving. To reheat, microwave each cookie for 10–15 seconds or reheat in a 300°F oven for 5–7 minutes, watching carefully so the marshmallows don’t burn.

Holly’s Tips for The Best Pumpkin S’mores Cookies:

• Use Room Temperature Ingredients: Ensure the egg and pumpkin puree are at room temperature so the dough mixes evenly.
• Don’t Overmix: Combine wet and dry ingredients just until incorporated to keep cookies soft and tender.
• Slightly Press Dough: Gently flatten cookie dough before baking to help them spread evenly and support the marshmallow topping.
• Watch Marshmallows Closely: When adding marshmallows back to the oven, keep a close eye—they melt quickly and can burn in seconds.
• Chill for Less Spread (Optional): If your cookies spread too much, chill the dough for 15–20 minutes before baking.
• Use Fresh Graham Cracker Crumbs: For the best texture and flavor, crush them finely instead of using pre-packaged crumbs.
• Serve Warm for Gooeyness: Cookies are extra delicious when slightly warm, so consider reheating briefly before serving.
• Chocolate Chip Options: The best type of chocolate to use in this recipe is milk chocolate. They are my personal favorite, but you can always use your favorite here. Try switching things up by using dark chocolate, white chocolate, or peanut butter chips. You can’t go wrong with any of these options!

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my S’mores Cookies and Peanut Butter S’mores Bites next.

Looking for a fall party dessert? My S’mores Cookie Bars have a gooey center of melted chocolate and marshmallow sandwiched between graham crackers.

Want something more filling? My S’mores Crescent Rolls are flaky, buttery crescent rolls stuffed with Nutella, marshmallows, chocolate chips, and graham cracker crumbs.

Looking for a crowd-pleasing fall dessert? My No-Bake S’mores Pudding Cake features layers of graham crackers, chocolate pudding and marshmallow goodness inside a no-bake cake.

Have you made this Pumpkin S’mores Cookies recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PumpkinSmoresCookies #SmoresFallDesserts #LifeInTheLofthouse

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Pumpkin S’mores Cookies

Pumpkin S’mores Cookies are an incredible marriage between two seasonal favorites. These delicious pumpkin cookies are infused with chocolate, marshmallows, and graham cracker!

Prep Time 20 minutes minutes

Cook Time 13 minutes minutes

Servings 18 large cookies

Ingredients

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• ¼ teaspoon salt
• 1/2 Tablespoon pumpkin pie spice 
• 2 teaspoons ground cinnamon
• ½ cup graham cracker crumbs
• 1 cup salted butter melted and cooled 
• 1 cup light brown sugar packed
• ¼ cup granulated sugar
• ½ Tablespoon vanilla extract
• ¾ cup pumpkin puree
• 1 large egg 
• 1 ½ cups milk chocolate chips
• 18 large marshmallows cut in half

Instructions

• Preheat oven to 350 degrees F. Grease three large baking sheets. Set aside. In a large bowl, add the flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and graham cracker crumbs. Whisk to blend together. Set aside.
• Mix the melted butter and both sugars together in a large bowl. Add in vanilla, pumpkin and egg. Mix until just combined. Mix the dry ingredients into the wet ingredients just until combined. Stir in chocolate chips.
• Scoop the dough using a large cookie scoop (about 4 Tablespoons worth of dough) onto the prepared baking sheets. 6 cookies per sheet. Press the dough down slightly with your hands. Bake for 13 to 14 minutes. Carefully remove from oven.
• Place two marshmallow halves onto each cookie. Place back into the oven for 1 minute or until marshmallows have slightly melted. *Watch closely so they don't burn.* Carefully remove from oven. Let cookies cool on the baking sheets. Serve and enjoy!

Notes

Nutrition Info: 1 large cookie = 368 calories / 17 fat / 47 carbs / 4 protein

Recipe makes 18 large cookies. 

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