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Peanut Butter Oatmeal Chocolate Chip Cookies

· 8 Comments

Peanut butter and chocolate is a classic combination that never gets old. These Peanut Butter Oatmeal Chocolate Chip Cookies are the perfect blend of sweet and salty, chewy and crunchy, and are sure to be a hit with anyone who tries them.

Peanut butter oatmeal chocolate chip cookies.

Say hello to the BEST peanut butter oatmeal chocolate chip cookies. With soft and melty centers, and chewy edges, these cookies are one of my top favorite cookie recipes. The taste is out-of-this-world delicious thanks to the combination of brown sugar, hearty oats, peanut butter, and chocolate. Topped with a sprinkle of flakey sea salt, I’m sure you will be just as crazy over this cookie recipe as I am!

For more delicious chocolate chip cookie recipes, check try, Tahini Chocolate Chip Cookies, Chocolate Chip Walnut Cookies, and Classic Toll House Chocolate Chip Cookies.

Ingredient Notes

For a complete list of ingredients with amounts and instructions, scroll down to the recipe card.

  • Butter: The butter helps the cookies spread and creates a soft texture. It is essential to use unsalted butter in this recipe because the salt level in salted butter can vary and it can affect the final taste of the cookies.
  • Peanut butter: The peanut butter adds a delicious nutty flavor and also acts as a binder. It's important to use creamy NATURAL peanut butter, not chunky or peanut butter spread. (Double check to make sure that the ONLY ingredient in your peanut butter is peanuts).
  • Brown sugar: Brown sugar is used to provide moisture and a rich, caramel-like flavor.
  • Granulated sugar: This sweetener provides a crunchy texture and helps the cookies brown and spread.
  • Egg and egg yolk: The egg acts as a binding agent, helping to hold the cookies together. The egg yolk makes the cookies super chewy.
  • Vanilla extract: This ingredient adds a subtle vanilla flavor and enhances the overall taste of the cookies.
  • Old fashioned oats: The oats give the cookies a chewy texture. Be sure to use old fashioned rolled oats and not instant oats, as instant oats can make the cookies too mushy. 
  • Oat Flour: If you don’t keep oat flour on hand, you can make your own by grinding oats in a blender or food processor until a flour-like consistency. 
  • All-purpose flour: Make sure that you measure out your flour correctly. I recommend using a kitchen scale to weigh the flour for the most accurate measurement.
  • Chocolate. Chocolate chips add a rich, chocolatey flavor and a nice contrast to the nutty flavor of the peanut butter. You can also use chocolate chunks, or any type of chocolate that you like. I like to use a combination of semisweet and bittersweet chocolate.
  • Flakey sea salt. Topping your cookies with flakey sea salt is totally optional, but in my opinion, it really elevates the cookies. The sweet, salty, and nutty combination is amazing!

Step by Step Instructions

This Peanut Butter Oatmeal Cookie recipe is so easy to make. It requires only one bowl with minimal ingredients! Let’s go through the steps to make sure you end up with the perfectly chewy and delicious peanut butter oatmeal cookies.

  • Step 1: Combine the butter, peanut butter, and sugars. Whisk the melted butter and peanut butter in a large mixing bowl. Add the two sugars and whisk to combine.
  • Step 2: Add the egg, egg yolk, and vanilla extract. Next, add the egg, egg yolk, and vanilla extract to the butter/sugar mixture. Whisk well to combine.
  • Step 3: Add dry ingredients. Add the oats, oat flour, flour, baking soda, and salt to the rest of the ingredients and mix until a dough forms.
  • Step 4: Stir in chocolate. Finally, stir in the chocolate until it is evenly distributed throughout the cookie dough.
  • Step 5: Chill the cookie dough. Cover the cookie dough tightly with plastic wrap and chill for at least 15 minutes.
  • Step 6: Preheat the oven and bake. While the cookie dough is chilling, preheat your oven. Use a large cookie scoop to drop 3 tablespoon-sized dough balls onto parchment lined baking sheets. Place the cookie dough balls 2 inches apart (no more than 4 cookies per tray). Bake the cookies in a preheated oven at 350 degrees F for 13-15 minutes.
  • Step 7: Cool and enjoy! Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Sprinkle with flakey sea salt and enjoy!
peanut butter oatmeal chocolate chip cookies on a wire rack.
Bite shot of a peanut butter oatmeal chocolate chip cookie on a wire rack with wax paper.

Expert Tips

  • Measure all of your ingredients accurately. I like to use a kitchen scale to weigh out all of my ingredients. Make sure the melted butter is slightly cool and the egg and egg yolk are at room temperature before beginning.
  • Chilling the dough will help the dry ingredients absorb the wet ingredients and prevent the cookies from spreading too much during baking.

Frequently Asked Questions

Can I use crunchy peanut butter instead of creamy?

It's possible to use crunchy peanut butter, but it may make the cookies more crumbly and change the texture. Creamy peanut butter is recommended for the best texture and consistency.

What kind of peanut butter should I bake with?

I tested this cookie recipe with a few different varieties of peanut butter, and found that natural creamy peanut butter produces the best results. When choosing a peanut butter to bake with, make sure that the only ingredient listed on the back is peanuts. Avoid peanut butters with added ingredients like sugars, stabilizers, and oil. Unsalted peanut butter is ideal for baking, so that you can control how much salt goes into your recipe. You don’t want to end up with salty cookies!

Can I make the cookies gluten-free?

You can use gluten-free all-purpose baking flour in place of regular flour.

Can I make the cookie dough in advance?

You can make the dough and store it in the fridge for up to 3 days, or in the freezer for up to 3 months. If you're freezing the cookie dough, use a cookie scoop to form cookies, and then freeze the cookie dough balls in a freezer safe container.

Can I use other nuts instead of peanut butter?

You can try using other types of nut butter like almond butter or cashew butter, but it will change the flavor of the cookies. Keep in mind that the texture may also be affected.

peanut butter oatmeal chocolate chip cookie cut in half on a wire rack.

If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡

peanut butter oatmeal chocolate chip cookies on a wire rack.

Peanut Butter Oatmeal Chocolate Chip Cookies

Angelina Papanikolaou
Peanut butter and chocolate is a classic combination that never gets old. These Peanut Butter Oatmeal Chocolate Chip Cookies are the perfect blend of sweet and salty, chewy and crunchy, and are sure to be a hit with anyone who tries them.
5 from 1 vote
PRINT RECIPE PIN RECIPE
Prep Time 10 mins
Cook Time 14 mins
Total Time 24 mins
Course Cookies
Cuisine American
Servings 12 cookies
Calories 360 kcal

Ingredients 

  • ½ cup butter melted
  • ½ cup creamy natural peanut butter unsalted
  • ½ cup dark brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 2 teaspoon vanilla extract
  • 1 cup old fashioned oats
  • ½ cup oat flour
  • ¼ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 4 ounces semisweet chocolate chips
  • 4 ounces bittersweet chocolate chips
  • flakey sea salt for topping

Instructions 

  • Place the melted butter and peanut butter into a large mixing bowl. Add the two sugars and whisk to combine.
  • Next, add the egg, egg yolk, and vanilla extract to the butter/sugar mixture. Whisk well to combine.
  • Add the oats, oat flour, flour, baking soda, and salt to the rest of the ingredients and mix until a dough forms.
  • Finally, stir in the chocolate chips and chopped chocolate until it is evenly distributed throughout the cookie dough.
  • Cover the cookie dough tightly with plastic wrap and chill for at least 15 minutes to half an hour.
  • Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  • Use a large cookie scoop to drop 3 tablespoon-sized dough balls onto parchment lined baking sheets. Place the cookie dough balls 2 inches apart (no more than 4 cookies per tray).
  • Bake the cookies in a preheated for 13-15 minutes, or until edges are set and centers are slightly underbaked.
  • Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Sprinkle with flaked sea salt and enjoy!

Notes

  • Measure all of your ingredients accurately. I like to use a kitchen scale to weigh out all of my ingredients. Make sure the melted butter is slightly cool and the egg and egg yolk are at room temperature before beginning.
  • Don't skip out on chilling the dough! Chilling the dough will help the dry ingredients absorb the wet ingredients and prevent the cookies from spreading too much during baking.

Nutrition

Serving: 1cookieCalories: 360kcalCarbohydrates: 38gProtein: 5gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 9gCholesterol: 52mgSodium: 125mgFiber: 3gSugar: 25g
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram

White Chocolate Cranberry Cheesecake

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Are you looking for a show-stopping dessert to bring to your holiday gatherings this year? Look no further than this delicious white chocolate cheesecake with cranberry topping. Not only is it visually stunning with its bright red cranberry sauce, but it also combines the creamy richness of white chocolate with the tangy sweetness of cranberries for a flavor combination that is sure to please. Plus, with its easy-to-follow recipe and minimal prep time, you can have this decadent dessert ready to serve in no time.

slice of white chocolate cranberry cheesecake on a plate.

This white chocolate cheesecake with cranberry topping is the perfect indulgent treat for your holiday celebrations. The combination of creamy white chocolate and tangy cranberry sauce is sure to delight your taste buds, and the simple recipe means you can have this show-stopping dessert ready to serve in no time. Give it a try and bring a touch of festivity to your dessert spread this holiday season.

Why You'll Love this Recipe

  • It's a show-stopping dessert that is sure to impress at any holiday gathering.
  • The combination of creamy white chocolate and tangy cranberry sauce is deliciously festive and indulgent.
  • It can be made in advance and chilled overnight in the refrigerator, making it a perfect make-ahead option.
  • It's a versatile recipe that can be made gluten free.
  • It's a delicious way to indulge in the rich, creamy flavors of white chocolate.

How to Make White Chocolate Raspberry Cheesecake

*scroll down for full recipe ingredients and directions

To start, you'll need to make the crust. Crush up the vanilla sandwich cookies and mix them with melted butter until they are well combined. Press the mixture into the bottom of a springform pan and bake.

image 1 shows vanilla sandwich cookies in a food processor and image 2 shows the cookies processed into a sand-like texture.
image 1 shows crushed vanilla sandwich cookies mixed with butter and image two shows the crust pressed into a springform pan.

Next, it's time to make the filling. Melt the white chocolate.

image 1 shows chopped white chocolate in a bowl and image 2 shows melted white chocolate in a bowl.

Then, beat together cream cheese, sugar, and flour until smooth.

image 1 shows whipped cream cheese in a mixing bowl and image 2 shows cheesecake batter in a mixing bowl.

Add in eggs, yolk, vanilla extract, melted white chocolate, and heavy cream. Mix until well combined. Pour the filling over the crust and smooth the top with a spatula.

image 1 shows cheesecake batter in a mixing bowl and image 2 shows an unbaked cheesecake.

Bake the cheesecake. While the cheesecake is cooling, you can prepare the cranberry topping. Combine cranberries and cornstarch in a food processor.

image 1 shows cranberries and cornstarch in a food processor and image 2 shows chopped cranberries in a food processor.

Transfer to a saucepan and add sugar and water. Bring to a boil. Reduce the heat and simmer for about 10 minutes, or until the mixture has thickened. Process in the food processor until smooth.

image 1 shows cranberries and sugar in a sauce pan and image 2 shows cranberry sauce in a saucepan.
image 1 shows cranberry sauce in a food processor and image 2 is a white chocolate cheesecake.

Allow the cranberry topping to cool before spreading it over the top of the cheesecake.

white chocolate cheesecake with cranberry topping on a cake stand.

Expert Tips

  • Use high-quality white chocolate: The flavor of your cheesecake will be largely determined by the quality of the chocolate you use. Be sure to use a high-quality white chocolate that is smooth and creamy.
  • Soften the cream cheese properly: To ensure a smooth and creamy cheesecake filling, be sure to soften the cream cheese to room temperature before mixing. If the cream cheese is too cold, it will be difficult to mix and could result in a lumpy cheesecake.
  • Melt the white chocolate carefully: When melting the white chocolate, be sure to do so slowly and over low heat. White chocolate is prone to burning, so it's important to take your time and be patient. Alternatively, you can melt the white chocolate in the microwave using short bursts of heat, stirring well between each burst.
  • Don't over-bake the cheesecake: It's important to not over-bake the cheesecake, as it will continue to set as it cools. The cheesecake is done when the center is set but still slightly jiggly.
  • Cool and chill the cheesecake properly: Allow the cheesecake to cool to room temperature before refrigerating it. This will help prevent the cheesecake from cracking as it chills. It's best to refrigerate the cheesecake for at least 4 hours or overnight to allow it to set up properly.
  • Use a hot knife to slice the cheesecake: To get clean, even slices of cheesecake, be sure to use a hot knife. Simply run a knife under hot water and dry it off before slicing through the cheesecake. This will help the knife glide through the cheesecake smoothly and prevent the cheesecake from crumbling.
slice of white chocolate cranberry cheesecake on a plate.

Frequently Asked Questions

Can I use crunchy peanut butter instead of creamy?

It's possible to use crunchy peanut butter, but it may make the cookies more crumbly and change the texture. Creamy peanut butter is recommended for the best texture and consistency.

What kind of peanut butter should I bake with?

I tested this cookie recipe with a few different varieties of peanut butter, and found that natural creamy peanut butter produces the best results. When choosing a peanut butter to bake with, make sure that the only ingredient listed on the back is peanuts. Avoid peanut butters with added ingredients like sugars, stabilizers, and oil. Unsalted peanut butter is ideal for baking, so that you can control how much salt goes into your recipe. You don’t want to end up with salty cookies!

Can I make the cookies gluten-free?

You can use gluten-free all-purpose baking flour in place of regular flour.

Can I make the cookie dough in advance?

You can make the dough and store it in the fridge for up to 3 days, or in the freezer for up to 3 months. If you're freezing the cookie dough, use a cookie scoop to form cookies, and then freeze the cookie dough balls in a freezer safe container.

Can I use other nuts instead of peanut butter?

You can try using other types of nut butter like almond butter or cashew butter, but it will change the flavor of the cookies. Keep in mind that the texture may also be affected.

If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡

slice of white chocolate cranberry cheesecake on a plate.

White Chocolate Cranberry Cheesecake

Angelina Papanikolaou
This delicious white chocolate cranberry cheesecake combines the creamy richness of white chocolate with the tangy sweetness of cranberries for a flavor combination that is sure to delight. The easy-to-follow recipe and minimal prep time make it the perfect indulgent treat for your holiday gatherings.
PRINT RECIPE PIN RECIPE
Prep Time 15 mins
Cook Time 1 hr 10 mins
Chilling Time 4 hrs
Total Time 5 hrs 25 mins
Course Dessert
Cuisine American
Servings 10
Calories 843 kcal

Equipment

  • Food processor
  • 9-inch springform pan
  • Stand mixer
  • medium heavy bottom saucepan

Ingredients 

Crust

  • 25 vanilla sandwich cookies
  • ¼ cup butter melted

White Chocolate Cheesecake

  • 10 oz white chocolate
  • 24 oz cream cheese room temperature
  • 1 cup sugar
  • ¼ cup flour
  • 4 eggs
  • 1 egg yolk
  • 1 tablespoon vanilla extract
  • 1 cup heavy cream

Cranberry Topping

  • 1 pound cranberries
  • 1 tablespoon cornstarch
  • 1 cup sugar
  • ½ cup water

Instructions 

Crust

  • Preheat oven to 350 degrees F. Lightly grease and line 9-inch springform pan with parchment paper. Set aside.
  • Add the vanilla sandwich cookies to a food processor and process until the consistency of sand. Transfer to a small bowl and mix with the melted butter. Evenly press the crumb mixture into the bottom and sides of a 9-inch springform pan. Use a measuring cup to firmly press the crust into an even layer.
  • Bake the crust in preheated oven for 8 minutes. Remove from oven and set aside.

Prepare oven

  • Once the crust is out of the oven, place a 9x13-inch pan on the bottom rack of your oven. Bring a large pot of water to a boil. Once the water is boiling, carefully pour the water into the pan that is in the oven. Shut the oven door.

Cheesecake

  • Melt the white chocolate over a double boiler. Once it is completely melted and smooth, remove it from the heat and set aside to allow it to cool slightly.
  • In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese at medium-high speed for about 1 minutes, until it is smooth and creamy. Add the sugar and flour and beat until well combined (about 2-3 minutes), scraping down the sides of the bowl as needed.
  • Replace the whisk attachment with the paddle. Beat in the eggs and egg yolk one at a time on low speed, scraping down the bowl after each addition. Mix in the vanilla.
  • Add the melted white chocolate to the batter. By this time, it should have cooled slightly so it will not melt the rest of the ingredients. Mix on low speed until it is fully incorporated. Finally, mix in the heavy cream. The batter should be smooth and creamy.
  • Pour the cheesecake filling into the pre-baked crust. Use an offset spatula to smooth it out into an even layer. Place the springform pan on the middle rack, directly over the pan with boiling water, and bake for 1 hour 10 minutes, or until the top is set and there is a very slight jiggle in the center.
  • When the cheesecake is done baking, turn off the oven and allow it to cool in the oven with the oven door cracked open just a couple of inches for 1 hour. Then, transfer the cheesecake onto the kitchen counter and allow it to cool at room temperature for another hour. Once the cheesecake is at room temperature, run a knife around the edges and remove it from the springform pan. Refrigerate the cheesecake (uncovered) for at least 4 hours but preferably overnight.

Cranberry Topping

  • Pulse the cranberries and cornstarch in a food processor until the cranberries a roughly chopped.
  • Transfer to a medium heavy bottom saucepan. Add sugar and water. Bring to a boil over medium heat, then simmer for 10-15 minutes, stirring frequently. Once thickened, remove from heat and let cool for 5 minutes. Place cranberry mixture back into the food processor and process until smooth. Allow to cool completely.
  • Pour the cranberry sauce over the chilled cheesecake. Use a small offset spatula to spread it around. Return the cheesecake to the fridge for 15 minutes to allow the sauce to set. Once the sauce is set, slice the cheesecake and enjoy!

Notes

  • Storage - Cheesecake will last for about 1 week in the fridge if kept covered. You can also wrap it with plastic wrap and freeze for up to three months.
  • Make ahead - Cheesecake is a great make ahead dessert recipe. Since cheesecake is best when it is chilled overnight, you can bake the cheesecake a day before and keep in the refrigerator until you are ready to serve. You can also make the cheesecake up to 3 days before. Chill the cake uncovered the first night. Then, you can decorate it with the ganache, or leave it as it. Make sure to cover it with plastic wrap after the first night to prevent it from becoming dry.
  • Room Temperature Ingredients – When making cheesecake, you must ALWAYS make sure all of your refrigerated ingredients are at room temperature before you begin. For this recipe, that includes the cream cheese, eggs, sour cream, and stout. Room temperature ingredients will produce a smooth and uniform batter, which is key when making cheesecake. To ensure everything is at room temperature, remove the ingredients from the refrigerator and allow them to sit on the counter for at least 3 hours before beginning.
  • Bake the cheesecake in a moist environment - Baking the cheesecake in a moist environment will prevent it from forming any cracks. It also ensures that the cheesecake is baked evenly. I like to bake my cheesecakes directly over a roasting pan filled with boiling water. I find that this method is less messy than baking in a water bath. If you’d like to use the traditional water bath method, make sure you tightly wrap your springform pan with aluminum foil to prevent any water from seeping into the cheesecake.
  • Cool slowly - Once the cheesecake is baked, allow it to slowly cool to room temperature. Turn off the oven and open the door a few inches with the cheesecake still inside. Leave it there for 1 hour before transferring it to your counter to cool completely for another hour.

Nutrition

Serving: 1sliceCalories: 843kcalCarbohydrates: 82gProtein: 11gFat: 54gSaturated Fat: 29gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 199mgSodium: 426mgPotassium: 291mgFiber: 2gSugar: 64gVitamin A: 1562IUVitamin C: 7mgCalcium: 165mgIron: 1mg
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram

Chocolate Peanut Butter Ice Cream

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Rich, ultra-creamy, and easy to make — this is the best homemade chocolate peanut butter ice cream recipe ever! This no-churn ice cream is loaded with peanut butter cookie dough and chocolate chunks! 

Chocolate peanut butter ice cream in a pan with two ice cream cones.


If you are in Cincinnati, Ohio, Greater’s is the place to go for ice cream. One of my favorite flavors is the Buckeye Blitz. It is chocolate peanut butter ice cream with peanut butter cookie dough and their signature dark chocolate chips mixed in. This is my version of this delicious flavor. It is a no-churn recipe, so you don’t need an ice cream maker! This chocolate peanut butter ice cream is so easy to make, rich, and delicious - a chocolate peanut butter dream!

If you love this recipe, check out these Chocolate Peanut Butter Stuffed Cookies, Peanut Butter Millionaire Bars, and these Peanut Butter Oatmeal Chocolate Chip Cookies.

[feast_advanced_jump_to]

Ingredients

Chocolate peanut butter ice cream ingredients.
  • creamy peanut butter
  • granulated sugar
  • brown sugar
  • all-purpose flour
  • salt
  • vanilla extract
  • milk
  • heavy whipping cream
  • sweetened condensed milk
  • cocoa powder
  • chocolate

*See recipe card for ingredient quantities.

Instructions

Begin by making the peanut butter cookie dough. Mix peanut butter and sugars in a small bowl (can use a hand mixer).

Mix peanut butter and sugars in a small bowl.

Add flour, salt, vanilla, and milk until you get a pliable cookie dough consistency.

Add flour, salt, vanilla, and milk until you get a pliable cookie dough consistency.

Roll cookie dough into marble sized balls and set aside.

Roll cookie dough into marble sized balls and set aside.

To make the ice cream, beat cream until firm peaks. In a separate bowl, combine peanut butter, sweetened condensed milk, cocoa powder, vanilla, and salt until smooth.

In a separate bowl, combine peanut butter, sweetened condensed milk, cocoa powder, vanilla, and salt until smooth.

Fold in whipped cream.

Whipped cream folded into chocolate peanut butter mixture.

Fold in the buckeye cookie dough balls and chopped chocolate. 

Fold in the buckeye cookie dough balls and chopped chocolate.

Transfer mixture to a loaf pan or 8-in square baking pan. Cover and freeze for at least 6 hours or overnight.

Transfer mixture to a loaf pan. Cover and freeze for at least 6 hours or overnight.

TIP: Save a few peanut butter cookie dough balls and chopped chocolate to crumble over the ice cream before placing it in the freezer to chill.

Substitutions

If you would like to make this recipe peanut-free, substitute the peanut butter for any other creamy nut or seed butter. Some of my favorites are almond butter, cashew butter, and sunflower seed butter.

This recipe can also easily become gluten free if you use a 1:1 all-purpose gluten free baking flour.

Equipment

Mixing Bowls
Mixer
Silicone Spatula
Loaf Pan

Storage

Store any leftover ice cream covered in the freezer for up to 1 month. You can also freeze the ice cream directly in an ice cream container with a lid.

More Recipes You'll Love!

If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡

Chocolate peanut butter ice cream in a pan with two cones.

Chocolate Peanut Butter Ice Cream

Angelina Papanikolaou
Rich, ultra-creamy, and easy to make — this is the best homemade chocolate peanut butter ice cream recipe ever! This no-churn ice cream is loaded with peanut butter cookie dough and chocolate chunks!
PRINT RECIPE PIN RECIPE
Prep Time 15 mins
Chilling Time 12 hrs
Total Time 12 hrs 15 mins
Course Desserts
Cuisine American
Servings 16 servings
Calories 311 kcal

Ingredients 

Peanut Butter Cookie Dough

  • ¼ cup creamy peanut butter
  • 2 tablespoon sugar
  • 2 tablespoon brown sugar
  • ¼ cup all-purpose flour
  • 1 pinch salt
  • ½ teaspoon vanilla extract
  • 1-2 tablespoon milk

Chocolate Peanut Butter Ice Cream

  • 2 cups heavy cream
  • ½ cup peanut butter melted and slightly cooled
  • 14 oz sweetened condensed milk 1 can
  • ⅓ cup cocoa powder
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt
  • ½ cup semi sweet chocolate chopped into chunks

Instructions 

Peanut Butter Cookie Dough

  • Mix peanut butter and sugars in a small bowl.
  • Add flour, salt, vanilla, and milk until you get a pliable cookie dough consistency.
  • Roll cookie dough into marble sized balls and set aside.

Chocolate Peanut Butter Ice Cream

  • To make the ice cream, beat cream until firm peaks.
  • In a separate bowl, combine peanut butter, sweetened condensed milk, cocoa powder, vanilla, and salt until smooth.
  • Fold in whipped cream.
  • Fold in the buckeye cookie dough balls and chopped chocolate.
  • Transfer mixture to a loaf pan. Cover and freeze for at least 6 hours or overnight.

Nutrition

Serving: 1scoopCalories: 311kcalCarbohydrates: 26gProtein: 6gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.004gCholesterol: 43mgSodium: 168mgPotassium: 255mgFiber: 2gSugar: 21gVitamin A: 508IUVitamin C: 1mgCalcium: 105mgIron: 1mg
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram

Raspberry White Chocolate Chip Cookies

· 1 Comment

These are the BEST raspberry white chocolate chip cookies! They're buttery, chewy, and loaded with freeze dried raspberries and white chocolate chips. There's also no chilling time required, just mix, bake, and enjoy! 

Raspberry white chocolate chip cookies on a black wire rack.

This is hands down the BEST raspberry white chocolate chip cookie recipe. They’re so buttery and chewy with raspberries and white chocolate throughout. By using freeze dried raspberries instead of fresh raspberries, the cookies keep their chewy texture rather than getting soggy. This recipe also requires zero chilling time, so you can just mix, bake, and enjoy!

This cookie recipe is truly one of my absolute favorites! They have a light crunch from the golden crisp edges while the centers are perfectly chewy. The flavors of these cookies are spot on - delicious melt-in-your-mouth white chocolate is met with the sweet and slightly tangy taste of ripe raspberries. 

These cookies are also SO easy to make. The cookie dough is mixed just like any other, but does not require any refrigeration. This means you can have a fresh batch of raspberry white chocolate chip cookies baked and ready to be enjoyed in under 30 minutes!

Hand holding stack of raspberry white chocolate chip cookies cut in half.

Raspberry White Chocolate Chip Cookie Ingredients

You’ll need all the typical cookie ingredients (butter, eggs, flour, etc.), along with freeze dried raspberries and white chocolate chips to make these raspberry white chocolate chip cookies.

Here’s your shopping list:

  • Butter
  • granulated sugar
  • light brown sugar
  • egg
  • vanilla extract
  • all-purpose flour
  • baking soda
  • Salt
  • Freeze dried raspberries
  • White chocolate chips
freeze dried raspberries, light brown sugar, white chocolate chips, sugar, flour, baking soda, salt, vanilla extract, egg, and melted butter on a marble surface.

If you have a difficult time finding freeze dried raspberries at your local grocery store, you can order them online or swap them out for freeze dried strawberries instead. The results will be equally delicious!

For a complete list of ingredients with amounts and instructions, scroll down to the recipe card.

How to Make White Chocolate Raspberry Cookie Recipe

  1. Place the melted butter and sugars in a mixing bowl and whisk together until a paste-like consistency.
  2. Add the egg and vanilla extract and whisk until smooth.
Melted butter, brown sugar, and sugar in a mixing bowl.
Melted butter, brown sugar, sugar, and egg in a mixing bowl.
  1. Use a rubber spatula or wooden spoon to stir in the flour, baking soda, and salt into the wet ingredients. Mix until just combined. Do not overmix or gluten will develop and the cookies will be tough.
  2. Fold in the white chocolate chips and freeze dried raspberries.
Cookie dough in a white mixing bowl.
Raspberry white chocolate chip cookie dough in a mixing bowl.
  1. Drop the cookies on a parchment paper lined baking sheet using a cookie scoop. Allow enough space between each cookie for spreading.
  2. Bake until the cookies are golden brown with firm edges and slightly soft centers.
Unbaked raspberry white chocolate chip cookie on parchment paper.
Raspberry white chocolate chip cookie on parchment paper.
  1. Remove from oven and transfer to a cooling rack. While the cookies are still warm, top with more white chocolate chips and crushed freeze dried raspberries.
Raspberry white chocolate chip cookies on a wire cooling rack.

Tips For Making the Best Raspberry White Chocolate Cookies

Properly measure the flour: One of the main reasons why most dessert recipes fail is because the flour was not properly measured. If there’s too much flour, the cookies will turn out dry, hard, and will not spread properly. Too little flour will result in flat cookies that spread out too much. The most accurate way to measure flour is to use a food scale. 

White chocolate: When it comes to desserts, and especially cookies, it is important to use high quality chocolate for the best results. In this recipe I like to use a combination of regular sized and mini white chocolate chips so that every bite is filled with white chocolatey goodness! 

Make ahead: The cookies can be shaped and frozen unbaked. Freeze on the baking sheet until solid, then store in a freezer bag. Bake directly from frozen adding 2-3 minutes to the total baking time.

Storage: Baked cookies can be stored in an airtight container at room temperature up to 5 days or in the freezer for up to 3 months.

Frequently Asked Questions

Can I use crunchy peanut butter instead of creamy?

It's possible to use crunchy peanut butter, but it may make the cookies more crumbly and change the texture. Creamy peanut butter is recommended for the best texture and consistency.

What kind of peanut butter should I bake with?

I tested this cookie recipe with a few different varieties of peanut butter, and found that natural creamy peanut butter produces the best results. When choosing a peanut butter to bake with, make sure that the only ingredient listed on the back is peanuts. Avoid peanut butters with added ingredients like sugars, stabilizers, and oil. Unsalted peanut butter is ideal for baking, so that you can control how much salt goes into your recipe. You don’t want to end up with salty cookies!

Can I make the cookies gluten-free?

You can use gluten-free all-purpose baking flour in place of regular flour.

Can I make the cookie dough in advance?

You can make the dough and store it in the fridge for up to 3 days, or in the freezer for up to 3 months. If you're freezing the cookie dough, use a cookie scoop to form cookies, and then freeze the cookie dough balls in a freezer safe container.

Can I use other nuts instead of peanut butter?

You can try using other types of nut butter like almond butter or cashew butter, but it will change the flavor of the cookies. Keep in mind that the texture may also be affected.

Raspberry white chocolate chip cookies cut in half on a black wire rack.

More Recipes You'll Love!

If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡

Raspberry white chocolate chip cookies on a black wire rack.

Raspberry White Chocolate Chip Cookies

Angelina Papanikolaou
These are the BEST raspberry white chocolate chip cookies! They're buttery, chewy, and loaded with freeze dried raspberries and white chocolate chips. There's also no chilling time required, just mix, bake, and enjoy!
PRINT RECIPE PIN RECIPE
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Cookies
Cuisine American
Servings 8 cookies
Calories 440 kcal

Equipment

  • Kitchen scale
  • Mixing bowl
  • Whisk
  • Rubber spatula
  • Large cookie scoop
  • Baking sheet
  • Cooling rack

Ingredients 

  • ½ cup butter melted and slightly cooled
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ tsp salt
  • 1 cup freeze dried raspberries
  • 1 cup white chocolate chips I used a combination of regular size and mini

Instructions 

  • Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
  • Place the melted butter and sugars in your mixing bowl. Use a whisk to combine the ingredients until a paste-like consistency.
    ½ cup butter, ½ cup granulated sugar, ½ cup light brown sugar
  • Add the egg and vanilla extract and whisk until smooth. 
    1 egg, 1 teaspoon vanilla extract
  • Use a rubber spatula or wooden spoon to mix in the flour, baking soda, and salt to the wet ingredients. Mix until just combined. 
    1 ¾ cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt
  • Finally, fold in the white chocolate chips and freeze dried raspberries until they are evenly distributed throughout the cookie dough. 
    1 cup freeze dried raspberries, 1 cup white chocolate chips
  • Use a large cookie scoop to drop dough balls onto parchment lined baking sheets. Place the cookie dough balls 2 inches apart (no more than 4 cookies per tray). Gently flatten the tops with your hand and bake the cookies in a preheated oven for 10-12 minutes, or until the edges are firm and the centers are slightly underbaked.
  • Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Top the warm cookies with additional white chocolate chips and crushed freeze dried raspberries.

Video

Notes

Freeze cookie dough: These cookies hold up very well in the freezer and can be baked straight from frozen. To freeze cookie dough, first scoop the dough and place it on a parchment lined baking sheet or plate. Allow the cookie dough balls to chill in the refrigerator for an hour to firm up. Then, transfer the cookie dough balls into a freezer-safe ziplock back and freeze for up to 3 months.
To bake, follow the same instructions but add on a minute or two to ensure the cookies bake all the way through.
Storage: Once baked, store the cookies in an airtight container at room temperature for 5-7 days.

Nutrition

Serving: 1cookieCalories: 440kcalCarbohydrates: 62gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 56mgSodium: 348mgPotassium: 147mgFiber: 2gSugar: 40gVitamin A: 396IUVitamin C: 4mgCalcium: 71mgIron: 2mg
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram

Greek Cookies for the Holidays

· Leave a Comment

Hi friends! The holidays are my favorite time of year when it comes to baking! I complied all of my favorite Greek cookie recipes that are popular during the holiday season in one easy to follow cookbook. My book, Greek Cookies for the Holidays features 10+ delicious recipes that you can make and share with your friends and family this holiday season (or year round!). These cookie recipes include recipes like kourabiedes, pasta flora, paximadia, and more! This book will be your go-to-guide for making the best traditional Greek Christmas cookies!

Order your here!

Recipes included in this Book

  • Kourabiedes pg. 17
  • Melomakarona pg. 19
  • Paximadia (Anise Biscotti) pg. 20
  • Koulourakia pg. 23
  • Petit Four Cookies pg. 24
  • Finikota pg. 26
  • Olive Oil Cookies pg. 29
  • Pasta Flora pg. 31
  • Truffles pg. 33
  • Kariokes pg. 34
Kariokes.
koulourakia
kourabiedes
truffles with chocolate sprinkles.
petit four cookies.
pasta flora

Click here to order your copy today!

Chewy Walnut Spice Cookies

· 5 Comments

Loaded with warm spices, and packed with ground walnuts, these Chewy Spice Cookies make a wonderful addition to your holiday assortment.

Spice cookie with glaze on parchment paper.

When making cookies to give away during the holidays, I always like to include cookies that cannot be found in the supermarket aisle. Making a variety of unique yet delicious cookies, makes giving them away to loved ones so much more exciting!

These Walnut Spice Cookies are to die for. They have crisp edges and a chewy center and are perfectly spiced. The honey glaze is completely optional (but highly recommended) and will harden when it’s set, so that you can stack and pack them into cookie boxes.

Chewy Spice Cookies have different classic cookie components combined into one addicting cookie. There are toffee notes from the dark brown sugar, a touch of honey compliments the warm spices (cinnamon, ginger, allspice, cloves), and walnuts add a nice nutty flavor. 

  • spice cookies on a wire rack.
  • spice cookie with a bite taken out of it.

Let’s go over the ingredients used in this walnut spice cookie recipe. Using high-quality ingredients is key to producing a high-quality cookies!

  • Butter: I always bake with salted butter. It doesn’t contain any flavorings that unsalted butter has. Just two ingredients; cream and salt. You can use unsalted butter if you prefer, you may just need to increase the sea salt by ¼ teaspoon in the recipe! Make sure that the butter is at room temperature.
  • Dark brown sugar: Brown sugar helps give these cookies their chewy texture. I like to use dark brown sugar for a deeper taste, but light brown sugar works just as well! Use your favorite brand of brown sugar. This is the one that I use in all of my baking.  
  • Sugar: Use your favorite granulated or organic cane sugar! This is the one that I use in all of my baking.  
  • Honey: I like to use a mild-flavored ethically sourced local pure honey when baking. This one is my favorite! 
  • Egg: Make sure that your egg is at room temperature for the best results. 
  • Vanilla extract: Always use pure vanilla extract (not imitation) for the best tasting baked treats!
  • All-purpose flour: I always use unbleached all-purpose flour in my baking. You can also use pastry flour or all-purpose gluten free flour with great results as well!
  • Spices: In these cookies, we will be using cinnamon, ginger, allspice, and ground cloves. Make sure that your spices are fresh for the optimal flavor. 
  • Walnuts: Use your favorite brand of walnuts. You can use either walnut pieces or halves since we will be grinding them.

HOW TO MAKE THE PERFECT CHEWY SPICE COOKIES 

  • spice cookie batter in a mixing bowl with a rubber spatula.
  • unbaked spice cookie on a baking sheet.

This walnut spice cookie recipe is sooo easy to make! Let’s go through the steps to make sure you end up with the perfect chewy cookies.

STEP ONE: GRIND WALNUTS

Place the walnuts in the bowl of a food processor or blender and pulse until the walnuts are ground. Be careful not to process the walnuts too much because they will turn into walnut butter!

STEP TWO: CREAM BUTTER, SUGARS, & HONEY

Place the room temperature butter and brown sugar, granulated sugar, and honey in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light and fluffy (about 5-8 minutes). You can also use a large mixing bowl and a hand mixer. 

STEP THREE: ADD EGG AND VANILLA EXTRACT

Next, add the egg and vanilla extract and beat on medium speed until mixture is fluffy. This should take about 5 minutes. 

STEP FOUR: COMBINE DRY INGREDIENTS AND ADD TO BUTTER MIXTURE

In a separate bowl, sift the dry ingredients: flour, baking soda, cinnamon, ginger, allspice, cloves, and salt. Then, stir in the ground walnuts. Add dry ingredients to the butter mixture and mix on low speed until a dough forms.

STEP FIVE: SCOOP OUT COOKIE DOUGH AND BAKE

Use a large cookie scoop to form 2 tbsp-size portions of the dough. Roll each portion into a ball and roll in extra sugar. Place 6 cookies on a parchment lined cookie sheet and bake. Repeat with remaining dough.

STEP SIX: MAKE GLAZE 

To make the glaze, whisk the confectioner’s sugar, honey, and milk together until smooth. Drizzle the glaze over the cooled cookies & enjoy!

Chewy spice cookies cut in half.

Frequently Asked Questions

What makes a cookie chewy?

Many factors affect the chewiness of a cookie, but moisture is necessary.
 
Brown sugar: using brown sugar increases the moisture of a cookie dough because brown sugar has a higher water content than granulated sugar.

More eggs: eggs also increase the moisture in cookie dough, resulting in chewier cookies. 

Can I use pecans instead of walnuts?

Yes! I have made these cookies with pecans and they turned out delicious!

How do I store cookies?

Store your walnut spice cookies covered in an airtight container at room temperature for up to 1 week. 

How do I freeze cookies?

You can freeze unglazed baked cookies or unbaked cookie dough balls for up two 3 months. If freezing unbaked cookie dough, bake frozen cookie dough and add 1-2 minutes to your baking time. 

spice cookie with a bite taken out of it.
Spice cookie with glaze on parchment paper.

Chewy Walnut Spice Cookies with Honey Glaze

Angelina Papanikolaou
Loaded with warm spices, and packed with ground walnuts, these Chewy Spice Cookies make a wonderful addition to your holiday assortment.
5 from 1 vote
PRINT RECIPE PIN RECIPE
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Cookies
Cuisine American
Servings 24 cookies
Calories 325 kcal

Ingredients 

Chewy Walnut Spice Cookies

  • 1 cup ground walnuts about 3 cups walnut halves and pieces
  • 1 cup butter melted and slightly cooled
  • 1 cup dark brown sugar
  • ½ cup sugar
  • 1 tablespoon honey
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoon cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon allspice
  • ½ teaspoon cloves
  • 1 teaspoon salt
  • 1 cup turbinado sugar for rolling

Honey Glaze

  • 1 cup powdered sugar
  • 2 tablespoon honey
  • 2 tablespoon milk

Instructions 

  • Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
  • Place walnuts into the bowl of a food processor or blender and pulse until ground. Set aside.
    1 cup ground walnuts
  • In a large mixing bowl whisk butter, brown sugar, granulated sugar, and honey.
    1 cup butter, 1 cup dark brown sugar, ½ cup sugar, 1 tablespoon honey
  • Add eggs and vanilla extract and whisk until combined.
    2 eggs, 1 teaspoon vanilla extract
  • Sift flour, baking soda, spices, and salt into a separate large bowl. Add ground walnuts and whisk to combine.
    2 ¼ cups all-purpose flour, 1 teaspoon baking soda, 1 ½ teaspoon cinnamon, 1 teaspoon ginger, ½ teaspoon allspice, ½ teaspoon cloves, 1 teaspoon salt, 1 cup ground walnuts
  • Add flour/walnut mixture to butter mixture and mix with a rubber spatular until well combined.
  • Place 1 cup turbinado sugar into a bowl and roll each ball into the sugar to coat. Form the cookies into 2 tablespoon-sized balls (about 2 ounces each). Place 6 cookies at a time onto the prepared baking sheets and bake for 13-15 minutes, or until tops are crackly and edges are firm. Remove from oven and let cool 5 minutes before transferring to cooling rack to cool completely. Repeat with remaining dough.
    1 cup turbinado sugar
  • Make the glaze by whisking powdered sugar with honey and milk until smooth. Drizzle the glaze over the cooled cookies and enjoy!
    1 cup powdered sugar, 2 tablespoon honey, 2 tablespoon milk

Notes

How to store walnut spice cookies:
  • Store your walnut spice cookies covered in an airtight container at room temperature for up to 1 week.
How to freeze walnut spice cookies:
  • You can freeze unglazed baked cookies or unbaked cookie dough balls for up two 3 months. If freezing unbaked cookie dough, bake frozen cookie dough and add 1-2 minutes to your baking time.

Nutrition

Serving: 1cookieCalories: 325kcalCarbohydrates: 40gProtein: 4gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 34mgSodium: 219mgPotassium: 104mgFiber: 1gSugar: 29gVitamin A: 262IUVitamin C: 1mgCalcium: 32mgIron: 1mg
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram

Classic Toll House Cookies Recipe

· 11 Comments

The chocolate chip cookie recipe that everybody loves! Learn how to make Classic Toll House Chocolate Chip Cookies from scratch.

Hand holding stack of chocolate chip cookies.

Chocolate chip cookies (& their many varieties) are the most popular cookies in the United States. They all consist of a simple butter cookie with chocolate morsels or chunks mixed into the dough. Today, there are an infinite variety of flavors, textures, and sizes of chocolate chip cookies and the perfect chocolate chip cookie really depends on personal preference. 

  • Thin crispy cookies vs. chewy and thick cookies vs. soft cakey cookies
  • Semi-sweet chocolate chips vs. chopped dark chocolate vs. milk chocolate
  • Softened butter vs. melted butter
  • Dark brown sugar vs. light brown sugar
  • Nuts vs. no nuts

For more chocolate chip cookie recipes, check out these Chocolate Chip Shortbread Cookies, Chocolate Chip Walnut Cookies, and these Peanut Butter Oatmeal Chocolate Chip Cookies.

chocolate chip cookies on parchment paper.

Toll House Chocolate Chip Cookie Ingredients

These ingredients are crucial to make the very best chocolate chip cookies.

  • Butter: Before using, remove the butter from the refrigerator at least 1 hour ahead of time and let it come to room temperature. 
  • Sugar: Classic chocolate chip cookies should always be made with a combination of white sugar and brown sugar. Brown sugar gives the cookies their distinct “toffee” flavor and chewiness, while granulated sugar adds sweetness.
  • All-purpose Flour: Use unbleached all-purpose flour. Make sure that you measure out your flour correctly. I recommend using a kitchen scale to weigh the flour for the most accurate measurement. The most common culprit for thick, dry cookies that did not spread properly is adding too much flour to the dough.
  • Chocolate Chips: The original Toll House cookie was made using a chopped Nestlé semi-sweet chocolate bar but has since evolved to using semi-sweet chocolate chips or morsels. I like to use Ghirardelli semi-sweet chocolate chips.
butter, flour, sugar, brown sugar, egg, chocolate chips, baking soda, salt, and vanilla extract in small bowls.

How To Make The Best Toll House Chocolate Chip Cookies

The secret to the best American-style chocolate chip cookies is to use a technique similar called the creaming method. Here, I’ll show you how to implement it when making chocolate chip cookies.

The amount of creaming affects the texture, leavening, and spread of the cookies. Unlike cakes, only a small amount of creaming is needed when making cookie dough. Over-creaming the butter may result in a cookie that spreads too much during the baking process. 

  1. Measure out ingredients accurately and make sure all ingredients are room temperature before beginning.
  2. Place the butter and sugars in the mixing bowl of a stand mixer fitted with the paddle attachment or use a hand mixer. Cream the butter and sugars at low speed until the mixture resembles a smooth paste.
  3. Add the eggs and vanilla extract and blend at low speed.
Creamed butter and sugar in a mixing bowl.
Cream the butter and sugars at low speed until the mixture resembles a smooth paste.
Creamed butter, sugar, eggs and vanilla extract in a mixing bowl.
Add the eggs and vanilla extract and blend at low speed.
  1. Sift in the flour, baking soda, and salt. Mix until just combined. Do not overmix or gluten will develop and the cookies will be tough. 
  2. Fold in the chocolate chips.
cookie dough in a glass bowl.
Add dry ingredients and mix until just combined.
chocolate chip cookie dough in a glass bowl.
Fold in the chocolate chips.
  1. Drop the cookies on a prepared baking sheet using a cookie scoop. Allow enough space between each cookie for spreading.
  2. Bake until the cookies are golden brown with firm edges and slightly soft centers.
chocolate chip cookie dough on a baking sheet.
Drop the cookies on a prepared baking sheet using a cookie scoop.
chocolate chip cookies on a baking sheet.
Bake until the cookies are golden brown with firm edges and slightly soft centers.

Pro tip: Note the importance of Step 2. Creaming the butter and sugar at low speed will help the cookies retain their shape, not spread too much, and prevent a dry and crumbly texture. 

Expert Tips

Chocolate: While the classic Toll House Cookies are made with Nestle semi-sweet chocolate morsels, you can use any type of chocolate you will like. Dark chocolate, bittersweet, and milk chocolate make great additions. You can also use chopped chocolate rather than chocolate chips.

Adding nuts: If you would like to incorporate nuts into the dough, slightly cut back on the amount of chocolate and replace it with your choice of chopped nuts. My favorites are walnuts or pecans.

Make ahead: The cookies can be shaped and frozen unbaked. Freeze on the baking sheet until solid, then store in a freezer bag. Bake directly from frozen adding 2-3 minutes to the total baking time.

Storage: Baked cookies can be stored in an airtight container at room temperature up to 5 days or in the freezer for up to 3 months.

Frequently Asked Questions

Is it better to use butter or shortening for chocolate chip cookies?

Butter, especially unsalted butter, is the preferred fat for chocolate chip cookies because of its flavor and melt-in-the-mouth quality.

What makes chocolate chip cookies flatten?

Too much spread can be caused by a few different reasons. 

1. The baking temperature was too low
2. Not enough flour
3. Too much sugar
4. Over creaming the butter and sugar
5. Adding too much leavener (baking powder or baking soda)
6. Too much liquid in the dough

To prevent flat cookies, make sure that you measure all of the ingredients accurately and bake the cookies in a preheated oven.

Why are my chocolate chip cookies so hard? 

The main reason chocolate chip cookies are hard is because there is too much flour in the dough. Another reason may be that the cookies are overbaked.

Where did the name Toll House cookies come from?

The original chocolate chip cookie is the Toll House cookie. Ruth Wakefield, owner of the Toll House Inn in Whitman, Massachusetts first developed the recipe in the 1930s. The Original Toll House cookies are simple butter cookies consisting of a blend of brown and white sugar with semi-sweet chocolate morsels mixed into the dough. 
In 1939, Ruth Wakefield gave Nestlé the rights to her cookie recipe and the Toll House name for reportedly $1 and a lifetime supply of free chocolate. Since then, every bag of Nestlé Chocolate Chips that is sold in North America has a variation of Ruth Wakefield’s original Toll House chocolate chip cookie recipe printed on the back of it. 

chocolate chip cookie cut in half on parchment paper.
chocolate chip cookies on parchment paper.

Classic Toll House Chocolate Chip Cookies

Angelina Papanikolaou
The chocolate chip cookie recipe that everybody loves! Learn how to make Classic Toll House Chocolate Chip Cookies from scratch.
5 from 6 votes
PRINT RECIPE PIN RECIPE
Prep Time 10 mins
Cook Time 12 mins
Total Time 25 mins
Course Cookies
Cuisine American
Servings 20 cookies
Calories 183 kcal

Equipment

  • Kitchen scale
  • Stand mixer
  • Cookie coop
  • Baking sheet

Ingredients 

  • ½ cup butter room temperature
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg room temperature
  • 1 teaspoon vanilla extract
  • 1 ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups chocolate chips or chopped chocolate

Instructions 

  • Preheat oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
  • Place the softened butter and sugars in your mixing bowl. Using a stand mixer with the paddle attachment, or a hand mixer, cream the ingredients at low speed. Cream the ingredients until the mixture resembles a smooth paste.
  • Add the egg and vanilla extract and blend at low speed until combined. 
  • In a separate bowl, whisk together the flour, baking soda, and salt. Add the flour to the butter mixture and mix until just combined. 
  • Finally, stir in the chocolate chips until they are evenly distributed throughout the cookie dough. 
  • Use a medium size cookie scoop to drop 2 tablespoon-sized dough balls onto parchment lined baking sheets. Place the cookie dough balls 2 inches apart (no more than 8 cookies per tray). Bake the cookies in a preheated oven for 10-12 minutes, or until the edges are firm and the centers are slightly underbaked.
  • Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Top the warm cookies with additional chocolate chips and serve!

Notes

  • Chocolate: While the classic Toll House Cookies are made with Nestle semi-sweet chocolate morsels, you can use any type of chocolate you will like. Dark chocolate, bittersweet, and milk chocolate make great additions. You can also use chopped chocolate rather than chocolate chips.
  • Adding nuts: If you would like to incorporate nuts into the dough, slightly cut back on the amount of chocolate and replace it with your choice of chopped nuts. My favorites are walnuts or pecans.
  • Make ahead: The cookies can be shaped and frozen unbaked. Freeze on the baking sheet until solid, then store in a freezer bag. Bake directly from frozen adding 2-3 minutes to the total baking time.f
  • Storage: Baked cookies can be stored in an airtight container at room temperature up to 5 days or in the freezer for up to 3 months.

Nutrition

Serving: 1cookieCalories: 183kcalCarbohydrates: 26gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 24mgSodium: 135mgPotassium: 24mgFiber: 1gSugar: 17gVitamin A: 154IUCalcium: 9mgIron: 1mg
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram

S'mores Brownies

· 4 Comments

These S’mores brownies are a chocolate lover’s dream! There are layers of graham crackers, fudgy brownies, melted chocolate, and toasty marshmallows on top. They are a showstopper, perfect for summer parties and get-togethers. 

S'mores brownies on brown parchment paper.

S’mores are one of my favorite summer treats! Imagine all of the flavors of classic fire roasted s’mores — crispy graham crackers, gooey marshmallow, and creamy chocolate — packed into fudgy brownies that you could eat anywhere or anytime of year.

These s’mores brownies include a crispy graham cracker base, rich brownies, melted chocolate, and fresh-roasted marshmallows all in one bite! With all the hallmarks of the classic summertime treat, these brownies will become your new all-time favorite recipe.

Fun fact! Did you know August 10 is National S'mores Day??

For more s’mores recipes check out this S'mores Skillet Cookie, S'mores Lava Cakes, S'mores Milano Cookies, and this Vegan S'mores Chia Pudding.

Why You’ll Love This Recipe

  • All of the classic flavors of s’mores without the bonfire
  • Easy to make
  • Perfect for parties, occasions, and events
  • Enjoy s’mores flavors all year round!
A s'mores brownie on parchment paper.

What are S’mores Brownies

S’mores brownies have all the key ingredients you’d find in the classic campfire treat. There’s the graham crackers, the chocolate, and of course, the toasted marshmallows. 

Here is a breakdown of these brownies:

  1. Graham crackers
  2. Fudge brownies
  3. Chocolate
  4. Toasted marshmallows

This dessert starts with a crispy graham cracker base which gets topped with a thick layer of rich, fudgy brownies. While the brownies are still hot, we melt some chocolate squares over top of them and then top the whole thing off with marshmallows. The marshmallows get a quick flash under the broiler or with a kitchen torch to give them a beautiful char. 

  • S'mores brownies on parchment paper.
  • S'mores brownie on parchment paper.

S'mores Brownies Ingredients

Marshmallows, eggs, sugar, butter, cocoa powder, salt, flout, chocolate, vanilla, graham crackers on a gray surface.
  • Graham crackers: Use your favorite brand of graham crackers. They can be original or cinnamon flavored. Or, if you are a real choc-aholic, use chocolate graham crackers!
  • Chocolate: For this recipe, I like to use bittersweet or dark chocolate to balance out the sweetness of the marshmallows. If you prefer the classic, use milk chocolate.
  • Marshmallows: You can use any size marshmallows you like - mini, regular, or jumbo.

Step by Step Instructions

  1. Base: Arrange graham crackers on the bottom of the lined pan.
  2. Brownie layer: Prepare the brownie batter and pour the batter over the graham crackers. Bake for 30 minutes.
  3. Chocolate layer: After 30 minutes, remove the pan from the oven and top with chopped chocolate. Allow the chocolate to sit for 3-5 minutes and then use a small offset spatula to spread the chocolate over the top of the brownies.
  4. Marshmallows: Arrange the marshmallows on top in rows and then return the pan to the oven for 5 minutes. After 5 minutes, remove the pan from the oven and use a kitchen torch to toast the tops of the marshmallows, or position the pan to the top rack of your oven and broil for 15-30 seconds. 
  5. Allow the brownies to cool for 20-30 minutes before cutting into squares. Enjoy!
  • Graham crackers arranged in a baking pan.
    Arrange graham crackers on the bottom of the lined pan.
  • Melted butter, brown sugar, and sugar in a saucepan.
    Melt butter in saucepan and then whisk in sugars.
  • Eggs whisked in a saucepan.
    Whisk in eggs and vanilla extract.
  • Flour folded into brownie batter.
    Fold in cocoa powder and flour.
  • Brownie batter poured over graham crackers in a baking pan.
    Pour over graham crackers and bake.
  • Melted chocolate spread over warm brownies in a baking pan.
    Spread chocolate over baked brownies.

Frequently Asked Questions

How do I store s’mores brownies?

Store any leftover brownies in an airtight container in the refrigerator for up to 1 week. You can enjoy them cold, or pop them into the microwave for a few seconds for a warm gooey treat.

Can I make gluten free s’mores brownies?

To make this recipe entirely gluten free, use gluten free graham crackers and replace the flour with an all-purpose 1 to 1 gluten free baking flour. Pamela’s Products gluten free graham crackers and Bob’s Red Mill gluten free flour mix are my favorite!

More recipes you'll love!

S'mores brownies on parchment paper with graham cracker pieces.
S'mores brownies on brown parchment paper.

S'mores Brownies

Angelina Papanikolaou
These S’mores brownies are a chocolate lover’s dream! There are layers of graham crackers, fudgy brownies, melted chocolate, and toasty marshmallows on top. They are a showstopper, perfect for summer parties and get-togethers.
5 from 4 votes
PRINT RECIPE PIN RECIPE
Prep Time 15 mins
Cook Time 40 mins
Cooling time 25 mins
Total Time 1 hr 20 mins
Course Bars, Brownies, Dessert
Cuisine American
Servings 16 servings
Calories 360 kcal

Equipment

  • 9x9-inch pan
  • Saucepan
  • Whisk
  • Rubber spatula
  • Kitchen torch

Ingredients 

  • 7 sheets graham crackers
  • 1 cup butter
  • 1 ½ cup light brown sugar
  • ½ cup sugar
  • 4 eggs room temperature
  • 2 teaspoon vanilla
  • 1 cup cocoa powder
  • ⅔ cup flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3 ½ oz chocolate chopped
  • 36 marshmallows *see notes

Instructions 

  • Preheat oven to 350 degrees F. Line a 9x9-in pan with parchment paper overhanging the sides.
  • Arrange graham crackers on the bottom of the lined pan. Break any graham crackers to fit.
    7 sheets graham crackers
  • In a medium size saucepan over medium heat, melt butter. Remove from heat and stir in sugars. Allow the mixture to cool for 5 minutes.
    1 cup butter, 1 ½ cup light brown sugar, ½ cup sugar
  • Whisk eggs and vanilla into the butter/sugar mixture. Mix in cocoa powder. Gently fold in the flour, baking powder, and salt until just combined.
    4 eggs, 2 teaspoon vanilla, 1 cup cocoa powder, ⅔ cup flour, ½ teaspoon baking powder, ½ teaspoon salt
  • Pour the batter over the graham crackers and bake for 30 minutes.
  • After 30 minutes, remove the pan from the oven and top with chopped chocolate. Allow the chocolate to sit for 3-5 minutes and then use a small offset spatula to spread the chocolate over the top of the brownies.
    3 ½ oz chocolate
  • Arrange the marshmallows on top in rows and then return the pan to the oven for 5 minutes. After 5 minutes, remove the pan from the oven and use a kitchen torch to toast the tops of the marshmallows, or position the pan to the top rack of your oven and broil for 15-30 seconds.
    36 marshmallows
  • Allow the brownies to cool for 20-30 minutes before cutting into squares. Enjoy!

Notes

*The amount of marshmallows you will need depends on the size you choose. If you are using regular-sized marshmallows, you will 36 total. For mini or jumbo marshmallows, you will need more and less, respectively. 
  • Storage: Store any leftover brownies in an airtight container in the refrigerator for up to 1 week. You can enjoy them cold, or pop them into the microwave for a few seconds for a warm gooey treat.
  • Gluten free: To make this recipe entirely gluten free, use gluten free graham crackers and replace the flour with an all-purpose 1 to 1 gluten free baking flour. Pamela’s Products gluten free graham crackers and Bob’s Red Mill gluten free flour mix are my favorite!

Nutrition

Calories: 360kcalCarbohydrates: 55gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 71mgSodium: 264mgPotassium: 164mgFiber: 2gSugar: 40gVitamin A: 414IUCalcium: 49mgIron: 2mg
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram

Homemade Milano Cookies

· 40 Comments

If you are a fan of Pepperidge Farm Milano Cookies, you’ve come to the right place! Learn how to make Homemade Milano Cookies right in your own kitchen.

Milano cookies on brown parchment paper.

I have to admit, Milano cookies are one of my top favorite store bought cookies. The combination of the crispy vanilla wafer cookies and dark chocolate makes these cookies irresistible. They are perfect with a cup of coffee, as dessert, or even a midday treat.

Impress your friends and family with this easy Homemade Milano Cookie recipe! The cookies are buttery, crispy vanilla cookies sandwiched between dark chocolate ganache.

If you love these cookies, you'll also love these S'mores Milano Cookies, the Homemade Oreo Cookies, and these Dulce de Leche Tahini Cookies.

Why you’ll love this recipe

  • Delicious
  • Better than the store bought cookies
  • Easy to make
  • Perfect for sharing

What are Milano Cookies?

Milano cookies are oval-shaped butter cookies that are sandwiched between a layer of chocolate. In 1957, Pepperidge Farm began selling the "Naples" cookies in the Southern states. The Naples cookies were vanilla wafer cookies topped with dark chocolate. However, because of  the hot temperatures in the South, the chocolate was melting. As a solution, they sandwiched two Naples cookies together and created the Milano cookie.

Today there are over 15 varieties of Milano cookies made by Pepperidge Farm, all with different fillings.

  • Bite shot of a Milano cookie.
  • Milano cookies and a glass of milk on brown parchment paper.
  • Milano cookies and bowl of ganache on brown parchment paper.a

Ingredients for Milano Cookie Recipe

I originally posted this recipe in 2017, but have since altered and perfected the recipe. Please note that some of the ingredients have changed.

  • Flour
  • Cornstarch
  • Baking soda
  • Salt
  • Butter
  • Powdered sugar
  • Granulated sugar
  • Egg
  • Vanilla extract
  • Milk 

How to make homemade Milano Cookies

Making Milano cookies at home is easier than you think. The cookie batter comes together in just a few steps and the ganache center takes only a few minutes to prepare.

The hardest part of making the vanilla wafer cookies is making sure that all of the cookies are the same shape and size. Use a ruler and pencil to draw 12-2 ½-inch lines spaced equal distances apart on a piece of parchment paper. Then, flip the paper over and place it onto the baking sheet (written side facing down) and use the lines as a guide. These cookies are piped onto the baking sheet, so make sure that they are as uniform as you can get them.

The filling is a ganache which is made by heating cream and pouring it over chopped chocolate. Once the ganache has cooled, spread a small amount onto the flat side of one cookie and top with the flat side of another cookie. It's that simple! Instead of making a ganache, you can just melt chocolate and use that as the filling. Either way, you'll never want to buy another store bought version after you try these Homemade Milano Cookies!

Pro Tip: Make sure that the butter, egg, and milk are at room temperature before beginning. For the best and most accurate results, use a kitchen scale to measure out the flour and sugars.

Expert Tips

  • Room temperature ingredients: Make sure that the butter, egg, and milk are at room temperature before beginning. 
  • Accuracy: For the best and most accurate results, use a kitchen scale to measure out the flour and sugars.
  • Uniform cookies: Use a ruler and pencil to draw 12-2 ½-inch lines spaced equal distances apart on a piece of parchment paper. Then, flip the paper over and place it onto the baking sheet (written side facing down) and use the lines as a guide.
  • Pair the cookies: Before assembling the cookies, I like to match the cookies together in pairs that are about the same width and length. This will make assembling the cookies a lot quicker.
  • Assembling the cookies: A small offset spatula is the best way to spread the ganache onto the cookies. Alternatively, you can use a butter knife.
Bite shot of a Milano cookie on brown parchment paper.

Frequently Asked Questions

How do I store Milano cookies?

Store the cookies in covered at room temperature for up to 5 days.

Can I freeze Milano cookies?

Yes, these cookies freeze great! You can freeze the vanilla wafers in a freezer safe container. When you are ready to eat, remove the cookies from the freezer, prepare the ganache, and assemble. You can also freeze the assembled cookies in a freezer safe container for up to 3 months.

Can I make this Milano cookie recipe in advance?

You can prepare and bake the vanilla wafers up to 2 days in advance. When you are ready to serve, make the ganache, and assemble the cookies.

More recipes you'll love!

Milano cookies on a piece of brown parchment paper.

Homemade Milano Cookies

Angelina Papanikolaou
If you are a fan of Pepperidge Farm Milano Cookies, you’ve come to the right place! Learn how to make the classic cookie sandwiches right in your own kitchen.
5 from 13 votes
PRINT RECIPE PIN RECIPE
Prep Time 30 mins
Cook Time 12 mins
Total Time 42 mins
Course Cookies, Dessert
Cuisine American
Servings 18 cookies
Calories 203 kcal

Equipment

  • Hand mixer or stand mixer
  • Baking sheet
  • Piping bag with round tip
  • Small saucepan
  • Small offset spatula

Ingredients 

  • 1 ½ cups flour
  • 1 tablespoon cornstarch
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup butter room temperature
  • ½ cup powdered sugar
  • ⅓ cup granulated sugar
  • 1 egg room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk room temperature

Ganache

  • 1 cup heavy cream
  • 8 ounces chocolate chopped (semisweet, bittersweet, or dark)

Instructions 

  • Preheat oven to 400 degree F. Cut 2 pieces of parchment paper and using a ruler draw 12-2 ½ inch lines spaced about 3 inches apart. Place the papers written side down onto the baking sheets and set aside.
  • Whisk together the flour, cornstarch, baking soda, and salt.
    1 ½ cups flour, 1 tablespoon cornstarch, ¾ teaspoon baking soda, ½ teaspoon salt
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand mixer, beat butter, powdered sugar, and granulated sugar until light and fluffy, about 3-5 minutes. Add the egg and vanilla and beat until combined.
    ½ cup butter, ½ cup powdered sugar, ⅓ cup granulated sugar, 1 egg, 1 teaspoon vanilla extract
  • Mix in the dry ingredients until there are no more dry spots. Finally, beat in the milk.
    1 tablespoon milk
  • Transfer the batter to a large piping bag fitted with a ½ inch round tip. Pipe the batter onto the lined baking sheets using the guides you marked earlier.
  • Bake in preheated oven for 10-12 minutes. Remove from oven and let cool 5 minutes before transferring to a cooling rack. Repeat with remaining batter.

Ganache

  • To make the ganache, place chopped chocolate in a medium size bowl. Heat heavy cream in a saucepan until it begins to simmer (do not let it boil!). Pour over chocolate and let sit 2-3 minutes. Gently stir until combined and chocolate has completely melted. Allow to cool and thicken until spreadable consistency.

Assemble

  • To assemble the cookies, spread the ganache onto the flat side of one cookie and sandwich with the flat side of another cookie. Repeat with remaining cookies.

Video

Notes

  • Room temperature ingredients: Make sure that the butter, egg, and milk are at room temperature before beginning. 
  • Accuracy: For the best and most accurate results, use a kitchen scale to measure out the flour and sugars.
  • Uniform cookies: Use a ruler and pencil to draw 12-2 ½-inch lines spaced equal distances apart on a piece of parchment paper. Then, flip the paper over and place it onto the baking sheet (written side facing down) and use the lines as a guide.
  • Pair the cookies: Before assembling the cookies, I like to match the cookies together in pairs that are about the same width and length. This will make assembling the cookies a lot quicker.
  • Assembling the cookies: A small offset spatula is the best way to spread the ganache onto the cookies. Alternatively, you can use a butter knife.
  • Storage: Store the cookies in covered at room temperature for up to 3 days or in the refrigerator for 5 days.
  • Freezing: You can freeze the vanilla wafers in a freezer safe container. When you are ready to eat, remove the cookies from the freezer, prepare the ganache, and assemble. You can also freeze the assembled cookies in a freezer safe container for up to 3 months.
  • Make in advance: You can prepare and bake the vanilla wafers up to 2 days in advance. When you are ready to serve, make the ganache, and assemble the cookies.

Nutrition

Serving: 1cookieCalories: 203kcalCarbohydrates: 23gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 32mgSodium: 164mgPotassium: 59mgFiber: 1gSugar: 14gVitamin A: 269IUVitamin C: 1mgCalcium: 13mgIron: 1mg
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram

Mini Key Lime Pies

· 5 Comments

These Mini Key Lime Pies have all the components of the classic key lime pie baked into individual servings. Each mini pie has a buttery and crispy graham cracker crust filled with a velvety lime filling that is the perfect balance of sweet and zesty. Top with a swirl of toasted sweet meringue and lime slices for the ultimate summer treat!

Mini key lime pie with meringue and a slice of lime on brown parchment paper.

If you love key lime pie, you'll love this easy, individualized version of the classic dessert. Crispy graham cracker crusts are filled with a 5 ingredient smooth and creamy filling. These mini pies are incredibly easy to bake and make the most delicious dessert to serve. I like to top my pies lightly toasted meringue, but you can also top them with a dollop of whipped cream.

If you love these mini pies, you will also love this Strawberry Lemon Tart, Passionfruit Mousse Cake, and these Lemon Thyme Muffins.

Why You’ll Love This Recipe

  • Easy to bake with only 7 ingredients
  • Less than 30 minutes of bake time
  • Perfect balance of sweet and sour thanks to the acidity of lime and sweetness of the condensed milk
  • Individual portions are great for parties, potlucks, and celebrations
  • Mini key lime pies with meringue and a slice of lime on brown parchment paper.
  • Mini key lime pie with meringue and a slice of lime on brown parchment paper.

Key Lime Pie Ingredients

These mini key lime pies are made with ONLY 7 ingredients! Here is what you will need:

  • Butter
  • Graham crackers
  • Sweetened condensed milk
  • Key limes - If you cannot find key limes, use regular limes!
  • Vanilla extract
  • Eggs - the key lime filling calls for two egg yolks. Save the egg whites for the meringue topping!
  • Sugar
Sugar, eggs, limes, sweetened condensed milk, vanilla extract, lime juice, and butter on a grey surface.

How to make Individual Key Lime Pies

  • Graham cracker crust being pressed into muffin pan.
    Firmly press the crust mixture into the muffin pan and bake.
  • Key lime pie batter in a white mixing bowl.
    Whisk together all of the filling ingredients.
  • Key lime pie filling poured into mini graham cracker crusts.
    Pour the filling into the baked crusts and bake until set.

Once baked, allow the pies to cool to room temperature, and then chill the pies for at least 2 hours or overnight. Top with chilled pies with meringue and then use a kitchen torch to gently toast the tops. Top with a lime wedge and serve.

Frequently Asked Questions

Can I make this recipe into a regular size pie?

Yes! You can bake this recipe in an 8-in tart pan. The ingredient measurements and baking times remain the same.

Can I use regular limes in place of Key limes?

Yes, if you cannot find Key limes, you can use regular limes. 

Can I use bottled lime juice for Key Lime Pie?

You can use bottled lime juice, but I recommend using fresh squeezed juice for the best taste.

More recipes you'll love!

Mini key lime pie with meringue and a slice of lime on brown parchment paper.

Mini Key Lime Pies

These Mini Key Lime Pies have all the components of the classic key lime pie baked into individual servings. Each mini pie has a buttery and crispy graham cracker crust filled with a velvety lime filling that is the perfect balance of sweet and zesty. Top with a swirl of toasted sweet meringue and lime slices for the ultimate summer treat!
5 from 5 votes
PRINT RECIPE PIN RECIPE
Prep Time 10 mins
Cook Time 25 mins
Chilling Time 2 hrs
Total Time 2 hrs 35 mins
Course Dessert, Pie
Cuisine American
Servings 12 mini pies
Calories 291 kcal

Equipment

  • Food processor
  • Muffin or cupcake pan
  • Mixing bowl
  • Double boiler
  • Stand mixer or hand mixer
  • Kitchen torch

Ingredients 

Crust

  • ½ cup butter melted
  • 13 graham crackers full sheets

Filling

  • 1 can sweetened condensed milk
  • ⅓ cup lime juice
  • 1 tablespoon lime zest
  • 1 teaspoon vanilla extract
  • 1 egg
  • 2 egg yolks save the white for the meringue

Meringue

  • 2 egg whites
  • ½ cup sugar

Instructions 

  • Preheat oven to 350 degrees F. Line a 12-cup muffin pan with liners and set aside.

Crust

  • To make the crust, process the graham crackers in a food processor until fine crumbs. Add melted butter and mix until combined. Evenly divide the mixture into the prepared pan (about 25 g of crust each). Firmly press the crust mixture into the bottom and sides of each cavity. Bake for 7 minutes. Remove from oven and allow to cool slightly.
    13 graham crackers

Filling

  • Whisk together the sweetened condensed milk, lime juice, zest, vanilla, egg, and egg yolks. Pour into the baked crusts (about 45 g of filling per pie). Bake for 15-18 minutes, or until the filling is set. Remove from oven and allow to cool completely. Chill the pies for at least 2 hours or overnight.
    1 can sweetened condensed milk, ⅓ cup lime juice, 1 tablespoon lime zest, 1 teaspoon vanilla extract, 1 egg, 2 egg yolks

Meringue

  • Whisk egg whites and sugar in a heat-resistant bowl over a double boiler. Whisk until the egg whites reach 150°F. Remove from the heat and beat with a hand mixer or in a stand mixer fitted with the whisk attachment until the meringue has cooled completely and stiff peaks are formed.
    2 egg whites, ½ cup sugar

Assembly

  • Transfer the meringue to a piping bag fitted with a piping tip. Pipe the meringue on the chilled pies and then use a kitchen torch to gently toast the tops. Top with lime zest and a lime wedge. Serve.

Notes

  • Storage: Store leftover pies covered in the refrigerator (covered) for up to 1 week. 
  • Make ahead: You can prepare the pies up to 1 day in advance and store in the refrigerator until ready to serve.
  • Topping: If you are not a fan of meringue, you can top the pies with whipped cream.
  • Full size key lime pie: You can bake this recipe in an 8-inch tart pan. The ingredient measurements and baking times remain the same.
  • Can I use regular limes in place of Key limes? Yes, if you cannot find Key limes, you can use regular limes.
  • Can I use bottled lime juice for Key Lime Pie? You can use bottled lime juice, but I recommend using fresh squeezed juice for the best taste.

Nutrition

Serving: 1pieCalories: 291kcalCarbohydrates: 39gProtein: 5gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 78mgSodium: 225mgPotassium: 177mgFiber: 1gSugar: 30gVitamin A: 391IUVitamin C: 3mgCalcium: 115mgIron: 1mg
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram

Photos by Liz @ Buuck Farms Bakery

Oatmeal Chocolate Chip Cookie Bars

· 7 Comments

These Oatmeal Chocolate Chip Cookie Bars are soft, chewy and loaded with lots of chocolate chips. Super easy to make in under 1 hour and require just one bowl and a few pantry ingredients.

Oatmeal chocolate chip cookie bar cut in half..

This is the BEST Oatmeal Cookie Bar recipe you’ll ever bake! They are soft, chewy and loaded with rolled oats and chocolate, just like the cookie version. However, these bars are way easier to whip up than a batch of cookies!

Plus, this is a one-bowl recipe, which makes them even easier to make, bake, and enjoy. This Oatmeal Chocolate Chip Bar recipe is made with just a few pantry-staple ingredients, so you can make them anytime you’re in the mood for a sweet treat. 

If you love bar desserts, make sure to check out these white chocolate blondies, salted caramel pretzel blondies, dark chocolate oat bars, and these Peanut Butter Oatmeal Chocolate Chip Cookies!

Why You’ll Love This Recipe 

  • One-bowl and no fancy mixers required
  • Simple pantry ingredients
  • Soft and chewy
  • Made in under 1 hour
  • Perfect for crowds, potlucks, and celebrations

Ingredient Notes:

  • Brown sugar - light or dark brown sugar can be used in this recipe. I personally like to use dark brown sugar for a deeper flavor.
  • Oats - this recipe called for rolled oats (aka old fashioned) which give the bars their chewy texture. You can use quick oats, but note that the texture will be different.
  • Chocolate - I like to use bittersweet chocolate chips, but feel free to use your favorite chocolate chips or chopped chocolate!
Ingredients needed to make oatmeal chocolate chip cookie bars.
Melted butter, brown sugar, and sugar in a mixing bowl.
Whisk melted butter, brown sugar, and sugar.
Melted butter, brown sugar, sugar, and an egg whisked in a mixing bowl.
Beat in egg and vanilla extract.
Oatmeal cookie dough in a bowl.
Add oats, flour, baking soda, and salt.
Oatmeal chocolate chip cookie dough in a bowl.
Fold in chocolate chips.
Unbaked oatmeal chocolate chip cookie bars in a baking pan.
Press into a baking pan and bake.
Oatmeal chocolate chip cookie bars on wax paper.
Remove from pan, allow to cool, and cut into bars.

Expert Tips

  • Line your pan with parchment paper. Lining your pan with parchment paper overhanging the sides makes for easy removal after the bars are baked. If you don’t have any parchment paper, you can totally bake the cookie bars without it. Just make sure to grease your pan before spreading the batter.
  • Bake in a 9x13-in pan. To bake this recipe in a 9x13-in baking pan, simply double the quantities in the recipe. The baking time remains the same.
  • Serving the cookie bars. Once the bars are baked, I like to top them with a sprinkle of sea salt. You can serve them plain, or with a scoop of vanilla ice cream. 
Oatmeal chocolate chip cookie bars on wax paper.
Oatmeal chocolate chip cookie bars on wax paper.

Frequently Asked Questions

How do you store chocolate chip oatmeal bars?

Store any leftovers covered in an airtight container at room temperature.