Kickstart your baking adventure with these 18 delicious cookie mix recipes that promise ease and excitement in every bite! Perfect for busy home cooks across North America, this roundup is your golden ticket to whipping up quick, mouthwatering treats that feel like a hug in cookie form. Whether you’re craving classic chocolate chip or something uniquely festive, there’s a mix here to satisfy every sweet tooth. Let’s get baking!
Chocolate Chip Cookie Mix
Yesterday, as the golden light of late summer streamed through my kitchen window, I found myself reaching for the familiar comfort of baking. There’s something about the ritual of measuring, mixing, and the anticipation of that first warm bite that feels like a gentle hug.
Ingredients
- 2 1/4 cups of all-purpose flour
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 1 cup (2 sticks) of butter, softened
- 3/4 cup of granulated sugar
- 3/4 cup of packed brown sugar
- 1 teaspoon of vanilla extract
- 2 large eggs
- 2 cups of semi-sweet chocolate chips
- A splash of milk, if needed
Instructions
- Preheat your oven to 375°F (190°C). This ensures your cookies bake evenly.
- In a small bowl, whisk together the flour, baking soda, and salt. This step prevents clumps in your dough.
- In a large bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until creamy. Tip: Softened butter blends more easily, but don’t let it melt.
- Add the eggs one at a time, beating well after each addition. This incorporates air for lighter cookies.
- Gradually beat in the flour mixture. If the dough feels too stiff, add a splash of milk to loosen it.
- Stir in the chocolate chips. For extra chocolatey cookies, don’t skimp on the chips.
- Drop by rounded tablespoon onto ungreased baking sheets. Leave space for spreading.
- Bake for 9 to 11 minutes or until golden brown. Tip: They’ll look underdone but will set as they cool.
- Let cool on baking sheets for 2 minutes before removing to wire racks.
How these cookies emerge from the oven with crisp edges and a chewy center is nothing short of magic. Try serving them slightly warm with a cold glass of milk for that nostalgic touch, or crumble them over vanilla ice cream for an indulgent twist.
Peanut Butter Cookie Mix
Sometimes, the simplest recipes bring the most comfort, like this peanut butter cookie mix that feels like a warm hug on a chilly evening. It’s a humble blend of flavors that somehow always feels just right.
Ingredients
- A cup of creamy peanut butter, the kind that drips slowly off the spoon
- A half cup of granulated sugar, for that gentle sweetness
- A half cup of packed brown sugar, to add a hint of molasses warmth
- An egg, to bind everything together with its golden richness
- A teaspoon of vanilla extract, for that whisper of floral sweetness
- A splash of milk, just enough to bring the dough together
- A pinch of salt, to balance the sweetness
Instructions
- Preheat your oven to 350°F, letting it warm up like a sunny morning.
- In a large bowl, mix the peanut butter, granulated sugar, and brown sugar until they’re as smooth as silk.
- Crack in the egg and add the vanilla extract, stirring until the mixture feels like a cohesive family.
- Add a splash of milk and a pinch of salt, mixing gently to avoid overworking the dough.
- Roll the dough into balls, about the size of a walnut, and place them on a baking sheet lined with parchment paper.
- Flatten each ball slightly with a fork, creating those classic crisscross patterns that promise crisp edges.
- Bake for 10-12 minutes, until the edges are just starting to turn a golden brown but the centers are still soft.
- Let them cool on the baking sheet for a couple of minutes before moving to a wire rack, allowing them to set without losing their tender hearts.
Kindly, these cookies emerge with a crisp shell giving way to a soft, melting center, the peanut butter flavor deep and comforting. Serve them slightly warm with a glass of cold milk, or crumble them over vanilla ice cream for a delightful contrast.
Oatmeal Raisin Cookie Mix
Zestfully, let’s take a moment to appreciate the humble beginnings of a classic that warms the heart and fills the kitchen with an aroma that’s both comforting and invigorating. This oatmeal raisin cookie mix is a testament to the simple joys of baking, where every ingredient plays a pivotal role in creating something truly magical.
Ingredients
- 1 cup of old-fashioned oats, because they bring the perfect chewiness
- 3/4 cup of all-purpose flour, for that just-right structure
- 1/2 cup of packed brown sugar, to add a deep, molasses-y sweetness
- 1/4 cup of granulated sugar, for a little crispness on the edges
- 1/2 cup of raisins, plumped up in warm water for extra juiciness
- 1/2 tsp of baking soda, to give them a slight lift
- 1/4 tsp of salt, to balance all the sweetness
- 1/2 cup of softened butter, because butter makes everything better
- 1 large egg, to bind it all together
- 1 tsp of vanilla extract, for that warm, aromatic depth
- A splash of milk, just in case the dough needs a little loosening
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
- In a medium bowl, whisk together the oats, flour, baking soda, and salt. This ensures your dry ingredients are evenly distributed.
- In a larger bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Tip: Room temperature butter creams better, so take it out of the fridge ahead of time.
- Beat in the egg and vanilla extract until well combined. The mixture should look smooth and slightly glossy.
- Gradually mix in the dry ingredients to the wet, stirring just until combined. Overmixing can lead to tough cookies, so fold gently.
- Drain the raisins and fold them into the dough. If the dough feels too stiff, add a splash of milk to soften it.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. They’ll spread as they bake.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake for that perfect chew.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: This resting time helps them set without falling apart.
Baked to perfection, these oatmeal raisin cookies offer a delightful contrast of textures—crispy edges giving way to a soft, chewy center, with bursts of sweet raisins throughout. Enjoy them with a cold glass of milk for a classic combo, or crumble them over vanilla ice cream for an indulgent twist.
Sugar Cookie Mix
Just like the quiet moments of a morning spent in the kitchen, this sugar cookie mix brings simplicity and sweetness to your baking routine. It’s a recipe that feels like a gentle hug, perfect for those days when you crave something homemade but uncomplicated.
Ingredients
- 2 3/4 cups of all-purpose flour, because that’s the foundation of every good cookie
- 1 teaspoon of baking soda, to give them just the right lift
- 1/2 teaspoon of baking powder, because a little extra rise never hurt
- 1 cup of softened butter, for that melt-in-your-mouth texture
- 1 1/2 cups of white sugar, sweet but not overwhelming
- 1 egg, to bind it all together
- 1 teaspoon of vanilla extract, for a whisper of flavor
- A splash of milk, just to bring the dough together
Instructions
- Preheat your oven to 375°F (190°C), because consistency is key in baking.
- In a bowl, whisk together the flour, baking soda, and baking powder. This ensures your cookies have an even texture.
- In another bowl, cream the softened butter and sugar until light and fluffy. This step is crucial for that perfect cookie texture.
- Beat in the egg and vanilla extract until just combined. Overmixing can make the cookies tough.
- Gradually add the dry ingredients to the wet, mixing until a dough forms. If it’s too dry, add a splash of milk.
- Roll the dough into balls and place them on a baking sheet. For uniform cookies, use a cookie scoop.
- Bake for 8 to 10 minutes, or until the edges are just golden. They’ll continue to cook a bit on the sheet out of the oven.
- Let them cool on the baking sheet for 2 minutes before transferring to a wire rack. This prevents them from breaking.
Mmm, these cookies come out with a tender crumb and a buttery flavor that’s subtly sweet. Try sandwiching them with a dollop of jam or a smear of chocolate for an extra special treat.
Double Chocolate Cookie Mix
Mornings like these, when the air carries a hint of autumn, call for something warm, comforting, and indulgent. A batch of double chocolate cookie mix, with its rich, melty pockets and crisp edges, feels just right.
Ingredients
- 1 cup of all-purpose flour
- a generous 1/2 cup of cocoa powder
- a pinch of salt
- 1/2 teaspoon of baking soda
- a stick of unsalted butter, softened
- 3/4 cup of granulated sugar
- a couple of large eggs
- a splash of vanilla extract
- a handful of chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, salt, and baking soda until well combined.
- In another bowl, cream the softened butter and sugar together until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the chocolate chips, saving a few to press on top of the cookies before baking.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
These cookies emerge with a crackly surface giving way to a fudgy center, the chocolate chips creating little rivers of melted goodness. Serve them slightly warm with a glass of cold milk, or crumble over vanilla ice cream for an instant dessert upgrade.
Snickerdoodle Cookie Mix
Remembering the first time I baked these snickerdoodle cookies brings a warm smile to my face, much like the comforting aroma that fills the kitchen when they’re in the oven. It’s a simple joy, really, mixing up these ingredients to create something so delightfully sweet and cinnamon-spiced.
Ingredients
- 2 3/4 cups of all-purpose flour
- 1 1/2 cups of granulated sugar
- 1 cup of softened unsalted butter
- 2 large eggs
- 2 teaspoons of cream of tartar
- 1 teaspoon of baking soda
- 1/4 teaspoon of salt
- a generous splash of vanilla extract
- a couple of tablespoons of cinnamon sugar for rolling
Instructions
- Preheat your oven to 350°F and line a couple of baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Shape the dough into 1-inch balls, then roll each ball in cinnamon sugar to coat.
- Place the dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are just set but the centers are still soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Zesty with cinnamon and wonderfully soft in the center, these snickerdoodles are perfect with a cold glass of milk or crumbled over a bowl of vanilla ice cream for an extra special treat.
White Chocolate Macadamia Nut Cookie Mix
Evenings like these call for something sweet, something that feels like a hug in cookie form. That’s where this white chocolate macadamia nut cookie mix comes into play, blending the creamy sweetness of white chocolate with the rich, buttery crunch of macadamia nuts.
Ingredients
- 2 cups of all-purpose flour
- a pinch of salt
- a stick of unsalted butter, softened
- 3/4 cup of granulated sugar
- 3/4 cup of packed brown sugar
- a couple of large eggs
- a splash of vanilla extract
- a cup of white chocolate chips
- a handful of macadamia nuts, roughly chopped
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour and salt. Set aside.
- In a large bowl, cream the softened butter with both sugars until light and fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the flour mixture to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
- Fold in the white chocolate chips and macadamia nuts until evenly distributed.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: The cookies will look soft in the middle but will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Mmm, these cookies strike the perfect balance between chewy and crisp, with pockets of melted white chocolate and crunchy nuts in every bite. Try serving them slightly warm with a glass of cold milk for the ultimate comfort food experience.
M&M Cookie Mix
Sometimes, the simplest pleasures come from the most familiar recipes, like the classic M&M cookie mix that brings back memories of childhood and cozy afternoons. It’s a recipe that feels like a warm hug, with its colorful candies peeking through a soft, buttery dough.
Ingredients
- 1 cup of softened butter, because room temperature is key for that perfect mix
- 3/4 cup of granulated sugar, for just the right sweetness
- 3/4 cup of packed brown sugar, to add that deep, molasses hint
- 2 large eggs, because they bind everything together beautifully
- 1 tsp of vanilla extract, a splash of flavor that makes all the difference
- 2 1/4 cups of all-purpose flour, the foundation of our cookie dreams
- 1 tsp of baking soda, for that slight lift
- 1/2 tsp of salt, to balance the sweetness
- 1 1/2 cups of M&M’s, because what’s a cookie without a bit of color and crunch?
Instructions
- Preheat your oven to 375°F (190°C), ensuring it’s perfectly heated for even baking.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure everything is evenly mixed.
- Beat in the eggs one at a time, then stir in the vanilla extract. Each egg should be fully incorporated before adding the next.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined. Overmixing can lead to tough cookies, so stop as soon as you no longer see flour streaks.
- Gently fold in the M&M’s, saving a handful to press on top of the cookies before baking for that picture-perfect look.
- Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart. They’ll spread as they bake.
- Bake for 9 to 11 minutes, or until the edges are just starting to turn golden but the centers are still soft. Tip: For evenly baked cookies, rotate the baking sheets halfway through the baking time.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. This helps them set without falling apart.
Biting into these cookies, you’ll find a delightful contrast between the crisp edges and the chewy center, with bursts of chocolate and candy shell adding texture and fun. They’re perfect for sharing, or, if you’re feeling indulgent, serving warm with a glass of cold milk for dipping.
Gingerbread Cookie Mix
Comfort comes in many forms, and today, it’s the warm, spicy aroma of gingerbread that fills the kitchen, a reminder of cozy evenings and shared smiles. This gingerbread cookie mix is simplicity itself, a little project for when you need something sweet but not too fussy.
Ingredients
- 2 1/4 cups of all-purpose flour
- a couple of teaspoons ground ginger
- a teaspoon of ground cinnamon
- a pinch of ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup packed brown sugar
- 3/4 cup unsalted butter, softened
- 1/4 cup molasses
- 1 large egg
- a splash of vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt until well combined.
- In a large bowl, beat the brown sugar and softened butter together until light and fluffy, about 3 minutes.
- Add the molasses, egg, and vanilla extract to the butter mixture, beating until everything is nicely incorporated.
- Gradually mix in the dry ingredients, stirring just until the dough comes together. Tip: Overmixing can make the cookies tough.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet. Tip: For evenly sized cookies, use a small ice cream scoop.
- Bake for 10-12 minutes, or until the edges are just starting to darken. Tip: The cookies will continue to firm up as they cool, so don’t overbake.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Rich in flavor with a soft, chewy texture, these gingerbread cookies are a delight on their own or dressed up with a drizzle of white chocolate for a festive touch.
Shortbread Cookie Mix
Baking has always been my quiet escape, a way to slow down and savor the simple pleasures. Today, I’m sharing a recipe for Shortbread Cookie Mix that’s as comforting to make as it is to eat.
Ingredients
- 2 cups of all-purpose flour
- 1 cup of unsalted butter, softened
- a half cup of granulated sugar
- a pinch of salt
- a splash of vanilla extract
Instructions
- Preheat your oven to 325°F (163°C) to ensure it’s ready when your dough is.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Tip: This step is crucial for that melt-in-your-mouth texture.
- Gently mix in the vanilla extract and a pinch of salt, blending just until combined.
- Gradually add the all-purpose flour to the butter mixture, stirring until the dough comes together. Tip: Avoid overmixing to keep the cookies tender.
- Roll the dough into a log about 2 inches in diameter, then wrap it in plastic and chill for at least 30 minutes. Tip: Chilling the dough makes it easier to slice and helps the cookies hold their shape while baking.
- Slice the dough into 1/4-inch thick rounds and place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 15-18 minutes, or until the edges are just starting to turn golden. The centers should remain pale.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Golden and buttery, these shortbread cookies have a delicate crumb that’s simply irresistible. Try serving them with a dollop of lemon curd or a drizzle of dark chocolate for an extra special treat.
Almond Cookie Mix
Zesty mornings call for something sweet, something that carries the warmth of almonds and the comfort of home. Today, let’s gently fold our way into making an Almond Cookie Mix, a recipe that feels like a hug in every bite.
Ingredients
- 2 cups of all-purpose flour
- 1 cup of finely ground almonds
- A pinch of salt
- 1 cup of softened butter
- 3/4 cup of granulated sugar
- A splash of vanilla extract
- 1 large egg
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, ground almonds, and salt until well combined.
- In another bowl, cream the softened butter and sugar together until light and fluffy, about 3 minutes.
- Beat in the vanilla extract and egg until just combined.
- Gradually add the dry ingredients to the wet, mixing until a dough forms. Tip: Don’t overmix to keep the cookies tender.
- Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
- Flatten each ball slightly with the back of a spoon. Tip: For extra crunch, press a whole almond into the center of each cookie.
- Bake for 12-15 minutes, or until the edges are just golden. Tip: They’ll firm up as they cool, so don’t wait for them to brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Fresh from the oven, these almond cookies are a delightful mix of crisp edges and chewy centers, with a nutty flavor that deepens as they cool. Serve them alongside a cup of tea for a quiet afternoon treat, or crumble them over ice cream for a decadent dessert.
Coconut Cookie Mix
Lingering in the quiet of the morning, the thought of baking something sweet and comforting crosses my mind. Coconut cookie mix, with its tropical whisper and buttery promise, seems just right for today.
Ingredients
- 2 cups of all-purpose flour
- 1 cup of shredded coconut
- 1/2 cup of softened butter
- 3/4 cup of granulated sugar
- 1 large egg
- A splash of vanilla extract
- A pinch of salt
- 1/2 tsp of baking powder
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Tip: Room temperature butter mixes more evenly.
- Beat in the egg and a splash of vanilla extract until well combined.
- Whisk together the all-purpose flour, a pinch of salt, and baking powder in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Tip: Overmixing can lead to tough cookies.
- Fold in the shredded coconut until evenly distributed throughout the dough.
- Using a tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniform cookies, use a cookie scoop.
- Bake for 10-12 minutes, or until the edges are just starting to turn golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Warm from the oven, these coconut cookies offer a delightful crunch on the outside with a tender, chewy center. Serve them alongside a cup of tea for a simple, yet utterly satisfying treat, or crumble them over ice cream for an extra special dessert.
Lemon Cookie Mix
Every now and then, a recipe comes along that feels like a gentle hug on a tough day. Lemon Cookie Mix is one of those recipes, with its bright flavors and comforting simplicity.
Ingredients
- 2 cups of all-purpose flour
- 1 cup of granulated sugar
- 1/2 cup of softened unsalted butter
- A splash of vanilla extract
- The zest of one lemon
- A couple of tablespoons of fresh lemon juice
- 1/2 teaspoon of baking soda
- A pinch of salt
- 1 large egg
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Tip: Ensure your butter is at room temperature for easier mixing.
- Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.
- Gradually mix in the flour, baking soda, and salt until a soft dough forms. Tip: Don’t overmix to keep the cookies tender.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: The cookies will continue to cook slightly on the baking sheet after removed from the oven.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These lemon cookies strike a perfect balance between sweet and tangy, with a melt-in-your-mouth texture that’s irresistible. Try serving them with a dusting of powdered sugar or alongside a cup of herbal tea for a delightful afternoon treat.
Pumpkin Spice Cookie Mix
Under the soft glow of the kitchen light, there’s something deeply comforting about mixing together the warm, autumnal flavors of pumpkin spice into a cookie mix. It’s a simple pleasure, a moment to savor the season’s essence in every bite.
Ingredients
- 2 cups of all-purpose flour
- 1 teaspoon of baking soda
- a pinch of salt
- 1 cup of unsalted butter, softened
- 3/4 cup of granulated sugar
- 3/4 cup of packed brown sugar
- 1 teaspoon of vanilla extract
- 2 large eggs
- 1 cup of pumpkin puree
- 2 teaspoons of pumpkin pie spice
- a splash of milk, if needed
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.
- Beat in the vanilla extract and eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Gently mix in the pumpkin puree and pumpkin pie spice until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. If the dough seems too thick, add a splash of milk to loosen it.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Each cookie emerges from the oven with a tender center and a slightly crisp edge, bursting with the cozy flavors of pumpkin and spice. Enjoy them with a cup of tea for a quiet afternoon treat, or share them at your next gathering to spread the warmth of the season.
Red Velvet Cookie Mix
Zesty mornings call for a touch of sweetness, and what better way to answer than with the deep, velvety embrace of red velvet cookie mix. It’s a recipe that feels like a warm hug, perfect for those moments when you need a little comfort in a bite.
Ingredients
- 1 and a half cups of all-purpose flour
- A pinch of salt
- A couple of tablespoons of cocoa powder
- Half a teaspoon of baking soda
- A splash of vanilla extract
- One stick of unsalted butter, softened
- Three-quarters cup of granulated sugar
- One large egg
- A tablespoon of red food coloring
- A handful of white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, salt, cocoa powder, and baking soda. Tip: Sifting the dry ingredients ensures a smoother cookie texture.
- In a larger bowl, cream the softened butter and sugar together until light and fluffy. This should take about 3 minutes with an electric mixer.
- Beat in the egg, vanilla extract, and red food coloring until well combined. Tip: For a richer color, add a few extra drops of food coloring.
- Gradually mix in the dry ingredients until just combined, then fold in the white chocolate chips. Tip: Don’t overmix to keep the cookies tender.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They’ll firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Brimming with a moist, cake-like texture and a subtle cocoa flavor, these red velvet cookies are a delightful twist on the classic. Serve them stacked high with a drizzle of cream cheese glaze for an extra indulgent treat.
Salted Caramel Cookie Mix
Gently, as the morning light filters through the kitchen window, there’s something profoundly comforting about the idea of salted caramel cookie mix. It’s a blend of sweet and salty, of crunch and chew, that feels like a hug in edible form.
Ingredients
- 2 cups of all-purpose flour
- a pinch of salt
- a stick of unsalted butter, softened
- 3/4 cup of brown sugar, packed
- 1/2 cup of granulated sugar
- a couple of large eggs
- a splash of vanilla extract
- 1 tsp of baking soda
- a handful of caramel bits
- a sprinkle of sea salt for topping
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt until well combined.
- In another bowl, cream the softened butter with both sugars until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet, mixing just until incorporated to avoid tough cookies.
- Fold in the caramel bits gently, ensuring they’re evenly distributed throughout the dough.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Lightly press each dough ball down and sprinkle a tiny bit of sea salt on top for that perfect salty contrast.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Now, these cookies emerge from the oven with edges that are crisply golden, giving way to a center that’s wonderfully chewy. The caramel bits melt into little pockets of gooey sweetness, perfectly balanced by the sea salt’s sharpness. Try serving them slightly warm with a cold glass of milk for a simple yet utterly satisfying treat.
Espresso Chocolate Cookie Mix
Lingering over the quiet hum of the morning, there’s something deeply comforting about the ritual of baking, especially when it involves the rich, aromatic blend of espresso and chocolate. This cookie mix is a little nod to those slow, reflective moments, offering a perfect balance of warmth and sweetness to savor with your next cup of coffee.
Ingredients
- 1 cup of all-purpose flour
- 1/2 cup of unsweetened cocoa powder
- 1 tsp of baking soda
- A pinch of salt
- 1/2 cup of softened butter
- 3/4 cup of brown sugar
- 1/4 cup of granulated sugar
- 1 large egg
- 1 tsp of vanilla extract
- A splash of strong espresso, cooled
- A handful of dark chocolate chips
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
- In another bowl, cream the butter with both sugars until light and fluffy. Tip: Scrape down the sides of the bowl to ensure everything mixes evenly.
- Beat in the egg, followed by the vanilla extract and espresso, mixing until smooth.
- Gradually add the dry ingredients to the wet, stirring just until the dough comes together. Tip: Overmixing can lead to tough cookies, so stop as soon as you no longer see streaks of flour.
- Fold in the chocolate chips, then scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers still look a bit soft. Tip: They’ll continue to cook on the baking sheet out of the oven, so don’t wait for them to look completely done.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Biting into one of these cookies, you’ll find a crisp edge giving way to a soft, chewy center, with the deep flavors of chocolate and espresso mingling beautifully. They’re perfect alongside a midday coffee or crumbled over a scoop of vanilla ice cream for an impromptu dessert.
Funfetti Cookie Mix
Dreaming of a sweet escape into the world of baking, I found myself reaching for the Funfetti Cookie Mix, a simple joy that promises a sprinkle of happiness in every bite.
Ingredients
- 1 box of Funfetti cookie mix
- A stick of unsalted butter, softened
- A couple of large eggs
- A splash of vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the Funfetti cookie mix with the softened butter, eggs, and vanilla extract. Mix until just combined to keep the cookies tender.
- Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake for 9-11 minutes, or until the edges are just starting to turn golden but the centers are still soft. This is the secret to achieving that perfect chewiness.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They’ll firm up as they cool.
You’ll love the soft, chewy texture of these cookies, dotted with colorful sprinkles that make every bite a little celebration. Try sandwiching a scoop of vanilla ice cream between two cookies for an extra special treat.
Conclusion
Whether you’re a baking novice or a seasoned pro, these 18 delicious cookie mix recipes offer something for everyone to enjoy. Easy to make and even easier to love, each recipe promises a batch of mouthwatering treats. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to spread the joy of baking!
