chewy cookies

Andes Chocolate Chip Cookies from Delish.com are perfectly sweet and minty.

Andes Chip Cookies

c. (2 sticks) melted butter

brown sugar

c. sugar

eggs

pure vanilla extract

c. all-purpose flour

baking soda

kosher salt

espresso powder (optional)

c. chopped Andes mints

c. chocolate chips

No, I use a wooden spoon—and some muscle!

Do you use a hand mixer when making cookie dough?

Could I use peppermint extract instead of  vanilla extract next time

I love Delish, but these cookies were a big disappointment. Lots and lots of mixing and not worth the results. When they were done baking, they looked and tasted more like store bought cookies purchased in a package. Not special tasting at all. Sorry, Lauren.

https://streaming.hearstdigitalstudios.com/07c5e4b9-4574-4665-b16b-eb75cdae0a31/video_rover_16x9_1080p_hd_1574179792_85163.mp4

This no-bake pie tastes just like the beloved ice cream flavor.

Mint Chip Lovers Will Freak Out Over This Andes Mint Pie

Chewy, gooey chocolate chip cookies imbedded with walnuts. These heavenly cookies are a yummy classic. Enjoy them fresh out of the oven for instant happiness!

Chocolate Chip Cookies

all-purpose flour (270 grams)

tsp baking soda (3 grams)

unsalted butter (room temperature, 230 grams)

sugar (100 grams)

light-brown sugar (200 grams)

salt (5 grams)

tsp pure vanilla extract (10 milliliters)

semisweet chocolate chips (300 grams)

walnuts (or pecans, 125 grams)

Preheat oven to 350 F.

Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside.

Combine the butter with both sugars; beat on medium speed until light and fluffy.

Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.

Add flour mixture; mix until just combined.

Stir in the chocolate chips and walnuts.

Combine.

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.

Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.

INSTRUCTIONS

https://www.youtube.com/watch?v=oXamQySpYsg

Chewy, gooey chocolate chip cookies imbedded with walnuts. These heavenly cookies are a yummy classic. Enjoy them fresh out of the oven for instant happiness! I added toasted walnuts for some extra crunch and loved the result. You can bake yours with pecans, macadamia nuts or plain! 

WHAT MAKES A COOKIE CHEWY?
Adding ingredients that hold moisture like brown sugar, eggs, and more flour will give your cookies a cakier, soft chewy texture. You can also decrease the baking temperature and increase the bake time. 

Full Recipe: https://preppykitchen.com/chewy-chocolate-chip-cookies/

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Chewy Chocolate Chip Cookies

<p>Grab a tall glass of milk and start dipping the best homemade, soft-centered, chewy chocolate chip oatmeal cookies you will ever try!</p>

The Best Chewy Chocolate Chip Oatmeal Cookies

butter, softened

sugar

vanilla extract

all-purpose flour

+ 1/2 cups old fashioned rolled oats

salt

chocolate chips

In a large bowl, cream together the butter, granulated sugar, and brown sugar using a stand mixer or an electric hand mixer. Add in the egg and vanilla and continue to beat until light and fluffy.

Add in the flour, oats, baking soda and salt and beat on low until combined. Stir in the chocolate chips.

Scoop out 1-2 tablespoons of dough and place onto a lined cookie sheet about 2 inches apart. Bake for 8 to 10 minutes until golden brown on the edges. Cool on a wire rack or eat right out of the oven!

Hey Sam! These cookies look so fluffy and soft! I love oatmeal and chocolate chip....what a great combo. Also, love your photos! Can't wait to give these a try :)

These are the PERFECT chocolate chip cookies. Crispy edges and gooey centers. Brown butter gives these a delicious toffee flavor making them the best chocolate chip cookies!

Brown Butter Chocolate Chip Cookies

butter (see notes)

vanilla

¾ cups of flour, measured correctly

Brown 1 1/4 cups of butter in a...

Brown 1 1/4 cups of butter in a small saucepan, stirring constantly over medium-high heat, until a foamy and a deep honey color. Remove from heat and pour into your mixing bowl. Cool butter in fridge until room temperature consistency, you want your butter to be solid. If you use it when its still liquid your cookies will be flat.

Preheat oven to 375 degrees Fahrenheit. Grease baking...

Preheat oven to 375 degrees Fahrenheit. Grease baking sheets with cooking spray or line with silpat mats.

Once butter has set up, cream together butter,...

Once butter has set up, cream together butter, both sugars, eggs, and vanilla for 2-3 minutes until the mixture is pale and fluffy. (Make sure you get all those toasty brown bits at the bottom of your butter!)

Add in flour (make sure your flour is...

Add in flour (make sure your flour is measured correctly), baking soda, and salt until Just barely combined—over mixing will make the cookies tough. Stir in chocolate chips. Take 1/4 cup of dough and shape into round balls bake 8-10 minutes until the top and edges are just golden. Cool cookies on baking sheet for 2-3 minutes before moving to a cooling rack.

These delicious oatmeal chocolate chip cookies have JUST the right combination of crisp on the outside, chewy on the inside amazingness and of course big notes of chocolate butter and just the right hit of salt.

Oatmeal Chocolate Chip Cookies

all-purpose flour (120 grams)

tsp salt (5 grams)

unsalted butter (room temperature, 113 grams)

sugar (65 grams)

sugar (140 grams, packed)

rolled oats (135 grams)

semisweet chocolate chips (150 grams)

In a medium bowl, whisk together the flour and baking soda; set aside.

Add flour mixture; mix until almost combined.

Stir in the oats and chocolate chips. Chill dough for one hour to overnight.

Preheat oven to 375 degrees.

Use a small ice cream scooper (two tablespoons) to Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

These delicious oatmeal chocolate chip cookies have JUST the right combination of crisp on the outside, chewy on the inside amazingness and of course big notes of chocolate, butter, and just the right hit of salt.

Full Recipe: https://preppykitchen.com/oatmeal-chocolate-chip-cookies/

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Oatmeal chocolate chunk cookies are thin, chewy, crisp at the edges, and totally addictive.

Oatmeal Chocolate Chunk Cookies

unsalted butter,

C dark brown sugar, packed

C sugar

C all purpose flour

tsp baking powder

tsp baking soda

tsp kosher salt

C rolled oats

chocolate,

Using a stand mixer or hand mixer, cream the butter, brown sugar, and granulated sugar together at high speed until fluffy and light beige in color &#8211; about 2-3 minutes. Add eggs and vanilla, and mix to combine, scraping down the sides of the bowl with a rubber spatula.

In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Add it to the butter, sugar, and egg mixture and mix just until no dry flour remains. Then add the oats and chocolate and mix until combined.

Cover and chill the dough in the fridge for at least 20 minutes, and up to overnight.

Drop two tablespoon scoops on a parchment lined baking sheet leaving about 2 inches of room between each cookie (6 to a sheet) and bake on the middle rack for 11-13 minutes, or until the cookies are set and light golden at the edges, but still quite wet in the middle. When they&#8217;re done, pull the entire sheet of parchment off the sheet and onto the counter. Let the cookies cool for five minutes before using a thin spatula to transfer them from the parchment to a cooling rack. Repeat with the remaining cookie dough.

Hello, 

I tried this recipe a couple of days ago and they were great! I browned the butter because I felt lazy. I also couldn't find the proper oats at the grocery store. So I used an oatmeal mix with seed and RAISINS, LOL. I also added slivered almonds. They came out pretty good. I will try your recipe properly in the near future. 

Happy to have found your website :) Thank you! 

Warm Regards, 
Monique

OMG! The perfect recipe! Just as described. Crisp edges and chewy centers. I added 3/4 c. chopped pecans. I did rest the dough about an hour before making 4 cookies. The remainder of dough went back in fridge for portioning tomorrow.

These were awesome! I used regular chocolate chips and also made them into super big cookies (4 per sheet pan) and it worked fantastic. Will definitely make again!

Chewy orange chocolate chip oatmeal cookies that are healthy and easy. Gluten free, low sugar, dairy free, and made with coconut oil instead of butter. The perfect delicious healthy dessert, snack, or breakfast cookie.

Chewy Orange Chocolate Chip Oatmeal Cookies

maple syrup

coconut oil, melted

tsp vanilla extract

oats

almond flour, packed

tsp ground cinnamon

tsp salt

walnuts, roughly chopped

Zest of 1 large orange (about 1 – 2 tsp)

Preheat oven to 350F and line baking sheet with parchment paper.

Mix in maple syrup, coconut oil, and vanilla extract.

Add in rolled oats, almond flour, cinnamon, salt and baking powder. Mix with a spatula until fully combined.

Gently fold in chocolate chips, walnuts, and orange zest.

Using scooper or hands form 12 – 15 cookie patties and evenly space them across the lined baking tray. 

Bake for 15 – 17 minutes, until golden brown.

Made these immediately after Tati posted the recipe. OMG OMG OMG. So delicious!!! Never would have thought that chocolate and orange would go together so well in a cookie.

Super delicious! They were the prefect amount of chewy and soft. Plus the orange flavor was amazingggggg

So yummy!!!! Love the combo and so easy to make 😍

JUST SO GOOD!!!! perfectly chewy and sweet. Love the orange and chocolate combo.

These soft, chewy cookies are perfectly spiced and are the perfect cookie to bake up all fall and winter long! The molasses and chai spice blend give these cookies a gingerbread-like flavor that everyone in your home is sure to love.

Chewy Chai Spiced Molasses Cookies

white sugar

dark brown sugar

cinnamon

ginger

cardamom

cloves

nutmeg

black pepper

butter (two sticks, softened)

dark brown sugar (packed)

egg (room temperature)

dark molasses*

baking soda**

Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper and set it aside.

Prepare the chai sugar by adding white and brown sugars, cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper to a medium bowl. Whisk together until combined. Set aside.

In a separate large mixing bowl, add flour, baking soda, ginger, cinnamon, cloves, and cardamom. Whisk everything together until fully combined. Set flour mixture aside.

To the bowl of a stand mixer fitted with the paddle attachment, add butter, white sugar, and brown sugar. Beat on medium-high (a speed of 6-8 on a stand mixer) until butter and sugars are light and fluffy, scraping the bottom and sides of the bowl down a few times to ensure everything gets mixed evenly. This should take anywhere from 5-8 minutes.

Once the butter mixture is fluffy, turn off the mixer and add egg, molasses, and vanilla to the bowl with the butter and sugar. Beat on low, gradually increasing speed to medium, and mix until all of the ingredients are fully combined.

Add the flour mixture, about a cup at a time, to the bowl with the butter mixture and mix on medium after each addition to combine. Be sure and scrape the bowl to ensure everything gets combined. After adding the last of the flour, mix just until no more dry flour is visible and turn off the mixer.

Transfer the bowl of dough to the freezer to chill for 15 minutes or, for a thicker cookie, transfer the dough to the refrigerator and chill the dough for about an hour.

Scoop out balls of dough into your palm using a cookie scoop, and use both hands to form them into round balls. Roll each dough ball into the chai sugar, coating all sides, then transfer cookies to the prepared baking sheet, spacing them an inch or more apart.

Bake cookies for 7-10 minutes, until the edges are just set but the middles are still gooey. Allow the cookies to cool on the baking for about 10 minutes before transferring them to a wire rack to cool completely. The cookies will continue to firm up as they cool.

Sprinkle the cookies with a little more of the chai sugar while they cool if you like. Enjoy!

These olive oil blondies are irresistibly chewy in the middle and crunchy around the edges. No one will guess that they're gluten free, grain free, dairy free, and paleo friendly!

Olive Oil Blondies

extra virgin olive oil (I used this one)

blackstrap molasses

flaky sea salt

tapioca flour

almond flour

chocolate chips, divided (I used EnjoyLife mini chocolate chips)

Preheat the oven to 350°. Line a 9...

Preheat the oven to 350°. Line a 9 x 13 glass baking dish with parchment paper and grease the paper lightly with olive oil.

Beat the eggs, olive oil, molasses, and vanilla...

Beat the eggs, olive oil, molasses, and vanilla extract with a fork in a large bowl. Add the sugar and salt and beat again until smooth, then mix in the tapioca flour, almond flour, and baking soda. Stir in about 3/4 of the chocolate chips, reserving the rest for sprinkling on top.

Transfer the batter to the prepared pan and...

Transfer the batter to the prepared pan and sprinkle the remaining chocolate chips on top.

Bake for 40 minutes, turning the pan around...

Bake for 40 minutes, turning the pan around once about halfway through, or until just set in the middle. Cool completely in the pan, then transfer to a cutting board, slice into squares or rectangles, and serve.

These chewy pumpkin cookies have the perfect amount of pumpkin spice and each bite truly melts in your mouth. With chewy centers and spiced sugar topping, you will not believe how delicious these fall cookies are!

Chewy Pumpkin Cookies

(50 g) granulated white sugar

tsp pumpkin pie spice

(168 g) unsalted butter, softened

(220 g) light brown sugar, packed

egg yolks,

(219 g) all purpose flour, spooned and leveled

tbsp pumpkin pie spice

In a small bowl mix the granulated sugar and pumpkin pie spice together. Set aside.

For the Spiced Sugar

Preheat oven to 350 degrees and line two baking sheets with parchment paper.

Start by drying your pumpkin. (This step is not optional. The cookies will not bake properly if you skip this step.) Spread the canned pumpkin on a plate and lightly press with a paper towel to absorb the excess liquid. Repeat the step at least four more times. The pumpkin should be dry enough that it goes from being 1/2 cup dried down to just about a 1/4 cup. Hardly any liquid should transfer onto a paper towel once it has been dried enough.(Like stated above, try to use Libby&#39;s canned pumpkin as almost all cans of it have the same consistency and are not too wet.) Then set aside.

In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.

In a large bowl cream the softened butter and brown sugar together with an electric mixer on high speed for 1-2 minutes until light and fluffy.

Add in the egg yolks and vanilla and mix on medium speed until pale and fluffy, about 1-2 minutes.

Add in the pumpkin and mix on medium-low speed to combine.

Add in the dry ingredients and mix on low speed just until combined.

Scoop the dough with a 2 tbsp cookie scoop, and roll them into balls. Then roll the dough balls in the spiced sugar. (If the dough is too &quot;sticky&quot; chill it in the fridge for 10 minutes, then proceed.)

Place the cookie dough balls at least 2 inches apart on the baking sheets. (I usually bake 6 at a time.)

Bake the cookies for 12-14 minutes. (12 minutes for really chewy centers, 14 minutes for a slightly crispier cookie). When the cookies are done baking the centers will be puffy. As they cool the centers will fall and the cookie will get &quot;wrinkly&quot;.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to finish cooling. They are best enjoyed when they have cooled for at least 15 minutes!

For the Pumpkin Cookies

These Ginger Molasses Cookies and Brown Sugar Bourbon Homemade Ice Cream Sandwiches are soft and chewy ginger molasses cookies stuffed with creamy decadent brown sugar bourbon ice cream.

Ginger Molasses Cookies and Brown Sugar Bourbon Homemade Ice Cream Sandwiches

milk

heavy cream

dark brown sugar, packed

bourbon ((up

tsp pure vanilla extract

molasses*

demerara (turbinado) sugar

Stir milk, cream, and brown sugar in a medium saucepan over medium-high heat until mixture comes to a rolling boil (it may look curdled which is fine).

Meanwhile, whisk yolks, sugar, and salt in a medium bowl until mixture is pale yellow and sugar dissolves, a couple of minutes.Whisking yolk mixture constantly, slowly and gradually add 1/4 cup of hot cream mixture at a time (to prevent the eggs in the yolk mixture from scrambling.). Return to pan. Stir custard over low heat until thick enough to coat the back of a spoon, about 2-5 minutes (this isn&#x27;t a terribly thick custard, it will be runny like a gravy).

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The most viewed chewy cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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