I can’t think of a better baking activity than whipping up a batch of cookies. It’s simple, it’s quick, it’s classic, and who doesn’t love to lick the bowl clean? Whenever I’ve got an hour to fill, or I just need a little pick me up, it’s always good to have a delicious cookie recipe in my back pocket. I’ve pulled 15 tried and true cookies from the blog, including 2 irresistible skillet cookies! Now, get baking!
Nothing says summer like an ooey gooey s’more, but there’s no need to leave them behind when the weather starts to turn! These babies bring the classic combo to your kitchen any month of the year. It almost feels like you’re really sitting around the campfire!
These cookies are so versatile and adjustable — they work with just about any nut butter you’ve got stored in your pantry, and they turn out delicious every time! Whatever you’re in the mood for, whatever your favorite is, if you’ve got any allergy concerns, you can still make these cookies and have a great snack and dessert on hand all week.
Since peanut butter basically runs in my veins, these babies with a no-brainer. They’re chewy, a little bit salty, and perfectly sweet. It takes just a few ingredients to whip up a batch of these cookies, and I know that after one taste, these will become a staple in your kitchen!
Okay, are you ready? Think banana bread — no, wait, peanut butter banana bread — then think cookie! These cookies are exactly that, the perfect mix of a pillowy banana bread muffin and a chewy chocolate chip cookie. Plus, they use up that one lonely ripe banana hanging out on your counter!
These cookies are pretty similar to a classic chocolate chip cookie, but with some cocoa powder tossed into the dough. They’re a perfect blank canvas for decorating — I put orange crystal sprinkles on top of mine, but let your imagination run wild!
There’s something really special about king-sized anything. Candy bars, big soft pretzels, cookies! This one’s got the perfect rich flavor from the addition of coffee, and it’s the perfect shareable dessert. You can use any nut butter in this recipe, but peanut butter will always be my favorite!
A spin on my healthier classic chocolate chip cookies with white chocolate instead of bittersweet! It adds such a nice, extra sweet twist to an already delicious cookie. These are super customizable, too: use your favorite gluten free flour and nut butter if you don’t have almond flour or cashew butter.
Sometimes, all you really need is a classic oatmeal cookie. (But with chocolate chips of course!) These guys are made completely with oats and oat flour so they’re gluten free, and you can load them up to your heart’s desire with mix-ins (chocolate, dried fruit, chopped nuts, coconut). Endless options!
With the addition of chocolate protein powder, these cookies pack an extra protein punch for your snack or dessert. Honestly, I just can’t resist those pools of ooey gooey melting chocolate! Make sure to add some to the top of the dough right before popping them in the oven!
This is the perfect fall twist on a classic chocolate chip cookie, all with the addition of pumpkin puree. It’s rich, festive, and giant, but I promise it’s so good you won’t even want to share. Pull it out of the oven and dig a spoon right into the middle, you’ll know exactly what I’m talking about!
The best part of these babies is right there in the name: they’re soft and chewy! Made with almond butter and honey, they’re sweet and nutty, and that texture is just to die for! Mixing in the dark chocolate chips is just the perfect way to finish them off.
You can never go wrong with a classic chocolate chip cookie and, in my opinion, you can never go wrong with peanut butter. So why not put them together? The tried and true cookie recipe is the perfect base for the peanut butter and chocolate combination, trust me!
Are you sensing a theme here? If I can put peanut butter in something, I usually do. These cookies are so easy, so good, and that chewy texture is just perfect. If you’re feeling spicy, make a little dessert sandwich like I did with chocolate and banana slices, or scoop some ice cream in between!
Shortbread cookies are always a winner, but butter is what makes a shortbread really a shortbread, so I wanted to come up with my own vegan twist. These come out nice and soft and crumbly, like real shortbread! If you want them more crunchy, though, just leave them in the oven a couple more minutes!
If you’re still looking for something to whip up in the kitchen, browse my recipe archives!