Chocolate-Stuffed Cookies

Soft cookies with a gooey chocolate center—pure indulgence in every bite.

Ingredients:

• 2¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• ¾ cup granulated sugar
• 2 eggs
• 1½ tsp vanilla extract
• 2 cups chocolate chips
• 12 chocolate truffles or squares (for stuffing)

Instructions:

1. Preheat oven to 350°F. Line trays with parchment paper.
2. Cream butter and sugars until fluffy. Add eggs and vanilla.
3. Mix in flour, baking soda, and salt. Fold in chocolate chips.
4. Divide dough into 24 balls. Flatten each and place a chocolate truffle in the center.
5. Seal and roll into a ball. Bake for 12–14 minutes until golden.
6. Cool slightly before serving for a gooey center.

Vanilla Macarons

Crisp almond shells with a chewy center, sandwiched with vanilla buttercream.

Ingredients:

• 100g egg whites (room temp)
• 100g granulated sugar
• 100g almond flour
• 100g powdered sugar
• ¼ tsp cream of tartar
• 1 tsp vanilla extract
• Gel food coloring (optional)

Buttercream Filling:

• ½ cup unsalted butter
• 1½ cups powdered sugar
• 1 tsp vanilla extract
• 2 tbsp heavy cream

Instructions:

1. Sift almond flour and powdered sugar together.
2. Whip egg whites with cream of tartar until foamy; gradually add sugar and beat to stiff peaks.
3. Fold in dry ingredients and vanilla until batter flows like lava.
4. Pipe 1.5-inch rounds on parchment-lined tray; tap tray to release air bubbles.
5. Let sit 30–60 mins until dry to touch. Bake at 300°F for 15–17 mins.
6. Cool completely before filling with buttercream.
7. Refrigerate 24 hrs to bloom; serve at room temp.

Homemade Oreo Cookies

Dark cocoa cookies sandwiched with sweet vanilla cream—just like the classic, but better!

Ingredients:

• 1¼ cups all-purpose flour
• ½ cup Dutch-process cocoa powder
• 1 tsp baking soda
• ⅛ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 1 egg
• 1 tsp vanilla extract

Filling:

• ¼ cup unsalted butter
• ¼ cup vegetable shortening
• 1¾ cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. Whisk flour, cocoa, baking soda, and salt in a bowl.
3. Cream butter and sugars until fluffy. Add egg and vanilla.
4. Mix in dry ingredients to form dough. Roll into balls and flatten.
5. Chill shaped cookies for 10 mins, then bake for 8–10 mins.
6. Cool completely. Beat filling ingredients until creamy.
7. Spread filling on one cookie and sandwich with another.

Sugar Cookies

Classic cookies with a tender crumb and sweet vanilla flavor.

Ingredients:

• 1 cup butter
• 1 cup sugar
• 1 egg
• 1½ tsp vanilla extract
• 2½ cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt

Instructions:

1. Cream butter and sugar until fluffy.
2. Add egg and vanilla; mix well.
3. Stir in dry ingredients to form dough.
4. Roll out, cut shapes, and bake at 350°F for 8–10 minutes.

Snickerdoodle Cookies

Cinnamon-sugar coated cookies with a soft, tangy bite.

Ingredients:

• 1 cup butter
• 1½ cups sugar
• 2 eggs
• 2¾ cups flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• ¼ tsp salt
• 2 tbsp sugar + 2 tsp cinnamon (for coating)

Instructions:

1. Preheat oven to 375°F.
2. Cream butter and sugar, then add eggs.
3. Mix in dry ingredients to form dough.
4. Roll into balls and coat in cinnamon sugar.
5. Bake for 8–10 minutes until golden.

Peanut Butter Blossoms

Tender peanut butter cookies topped with a chocolate kiss.

Ingredients:

• ½ cup unsalted butter, softened
• ½ cup creamy peanut butter
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 large egg
• 1½ cups all-purpose flour
• ¾ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 36 milk chocolate kisses, unwrapped
• Extra sugar for rolling

Instructions:

1. Preheat oven to 375°F. Line baking sheets with parchment paper.
2. Cream butter, peanut butter, and sugars until fluffy.
3. Beat in egg. Mix in flour, baking soda, baking powder, and salt.
4. Shape dough into 1-inch balls and roll in sugar.
5. Bake for 8–10 minutes until edges are golden.
6. Immediately press a chocolate kiss into each cookie center.
7. Cool on tray for 2 minutes, then transfer to rack.