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Cozy Hot Cocoa Cookies

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If there is one cookie you will make this holiday season, promise me it will be Cozy Hot Cocoa Cookies! These are the cookies I looked forward to my Mom baking every holiday season! I’m carrying on the tradition and sharing them with you here today! These cookies are soft and fudgy, topped with a fluffy marshmallow half, and generously frosted with a decadent homemade chocolate icing with a hint of almond extract! They truly are like eating a cozy cup of hot cocoa! Grab some sprinkles, round up the kids! Get in the kitchen and create some holiday memories with the ones you love!

a muffin tin piled with cozy hot cocoa cookies and marshmallows and sprinkles

Here’s What You’ll Need To Make Cozy Hot Cocoa Cookies!

  • Butter
  • Granulated Sugar
  • One Large Egg
  • Whole Milk
  • All-Purpose Flour
  • Baking Soda
  • Sea Salt
  • Natural Unsweetened Cocoa Powder~ Such as Hershey’s Brand
  • Vanilla Extract or Amaretto {if you’re feeling fancy!}
  • A One-Pound Bag of Large Marshmallows
  • Powdered Sugar
  • Almond Extract
  • Decorative Sprinkles
  • A Bottle of Bailey’s {For sipping on while you make the cookies! Optional, but highly recommended!}
an overhead photo of frosted and unfrosted hot cocoa cookies

Pour a glass of Bailey’s and let’s get baking!

I have a few tips for ensuring Cozy Hot Cocoa Cookies are absolutely perfect and delicious!

  1. Make sure the butter is at room temperature for the cookies and the frosting. I set my butter out the night before I am baking.
  2. Bring the egg to room temperature by placing it in a small bowl and pouring hot {not boiling!} tap water over it. Let it hang out in the “hot tub” for 10 minutes and proceed with using it.
  3. Don’t skip sifting the all-purpose flour/cocoa mixture for the cookies.
  4. And don’t skip sifting the powdered sugar for the frosting. Unsifted powdered sugar will create a lumpy icing.
  5. Place the halved marshmallows onto the baked cookies with the cut side down. The cut side coming in contact with the hot cookies creates “marshmallow glue” that keeps them from sliding off the cookie when frosting.
  6. Don’t overbake the cookies! They truly bake for eight minutes before topping with the marshmallow! Any longer and the cookie will go from fudgy to dry.
  7. Don’t leave the marshmallow-topped cookies in the oven any longer than a minute, or they will slide off the cookie or puff up and look wonky!
a close up photo of sprinkle topped cozy hot cocoa cookies

Cozy Hot Cocoa Cookies do not take a long time to cool after coming out of the oven. While the second round of cookie trays is in the oven, you can start making the frosting! Frost the first round of cooled cookies while the second round cools completely. Sprinkle the frosted cookies with decorative sprinkles within a few minutes of frosting them, so the sprinkles stick. The frosting does firm up after a few hours. The cookies can then be packaged up for storage or gift-giving without marring the frosting.

a bite taken out of a hot cocoa cookie revealing the marshmallow center

Can I freeze Cozy Hot Cocoa Cookies?

You bet!! I put them in a large Tupperware container, separating the layers with sheets of wax paper. They freeze beautifully for up to three months!

a plate of three hot cocoa cookies balanced on top of a milk filled glass bottle

I love to gift trays of cookies and homemade treats to friends, family, and neighbors during the holiday season! Cozy Hot Cocoa Cookies are always a hit with everybody we gift them to!

a pan filled with cozy hot cocoa cookies with a cake stand behind it filled with cookies

Here are more edible gift recipe ideas!

a plate of three hot cocoa cookies one has a bite taken out of it

I know you and your loved ones will enjoy Cozy Hot Cocoa Cookies as much as we do! I wish you all a beautiful holiday season! If you make this recipe and post it on Instagram, be sure to tag me to see it! I would love to see them!

{This post contains affiliate links. If you purchase the product via the link provided, I may receive a commission at no extra charge to you! Thank you for helping support my work here at Yums & Kisses!}

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a bite taken out of a hot cocoa cookie revealing the marshmallow center

Cozy Hot Cocoa Cookies

★★★★★

5 from 1 reviews
  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 10 minutes
  • Cook Time: 9 minutes
  • Total Time: one hour
  • Yield: 65 cookies 1x
  • Diet: Vegetarian
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Description

Cozy Hot Cocoa Cookies! A favorite wintertime beverage in the form of a quick and easy decadent holiday cookie! A fudgy cookie is topped with a fluffy marshmallow and frosted with a rich yet not-too-sweet chocolate icing. A dash of sprinkles adds some fun and makes this delicious treat perfect for holiday gift-giving!

Scale

Ingredients

For the Cookies:

1/2 cup butter, at room temperature

1 cup granulated sugar

1 large egg, at room temperature

1/2 cup whole milk

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1/2 cup natural unsweetened cocoa powder {such as Hershey’s brand}

1 teaspoon vanilla extract or Amaretto

33 large marshmallows, cut in half horizontally

Sprinkles of your choice, optional

For the Frosting:

1/2 cup butter, at room temperature

10 Tablespoons natural cocoa {such as Hershey’s}

4 cups powdered sugar, sifted

1/2 cup whole milk

2 teaspoons vanilla extract

1 teaspoon almond extract

pinch of sea salt

Instructions

To Make the Cookies:

Preheat the oven to 350°. Line several cookie trays with parchment paper. Set aside.

  • Sift the flour, cocoa, salt, and baking soda over a large bowl.
  • In the bowl of a stand mixer, add the butter and sugar. Using the paddle attachment, on medium speed, mix the butter and sugar until light yellow and fluffy.
  • Add the room temperature egg. Mix until fully incorporated. Stop the mixer and scrape down the bowl. Mix again to incorporate any ingredients that may have climbed up the bowl.
  • Combine the milk and vanilla extract {or amaretto, if using}.
  • Alternate adding a little bit of the flour mixture and then the milk, repeating until both are used up. Mix just until incorporated, and no dry streaks of flour are showing.
  • Using a teaspoon or small cookie scoop, measure 15 portions per baking tray.
  • Bake for 8 minutes. Remove the cookies from the oven and immediately top each baked cookie with a marshmallow half, cut side down. 
  • Return the trays to the oven for one minute.
  • Remove and place the trays on cooling racks. Allow to cool for several minutes and remove to cool completely on the rack. Continue baking until all the batter is used.
  • While the cookies finish baking and cooling, make the frosting.

To Make the Frosting:

  • Sift the powdered sugar and cocoa over a large bowl
  • Beat the butter in a stand mixer until smooth. Add the powdered sugar mixture and begin mixing on the slowest speed. Begin drizzling in the milk and extracts. The mixture will start out looking soupy and lumpy. That’s ok. Keep going.
  • Increase the speed to medium and continue mixing until the ingredients are fully incorporated and fluffy. 

To Assemble the Cookies:

Using a small offset spatula, frost each cookie with a generous amount of frosting. While the icing is still damp, top with the sprinkles of your choice. The frosting on the cookies will firm up after a few hours so that you can package them up without marring the frosting.

Notes

  • Customize Cozy Hot Cocoa Cookies to your taste! Use peppermint extract in place of the almond extract if you want a cookie reminiscent of a peppermint patty. Sprinkle the iced cookies with crushed candy canes for an extra festive look!
  • Top the baked cookie with the marshmallow half cut side down. The exposed marshmallow half creates the glue that holds them in place on the cookie after baking.
  • Cookies may be made in advance and frozen for several weeks.
  • There may be a small amount of frosting leftover. Yay! Frosting shots for everyone!
  • Category: Cookies
  • Method: Bake
  • Cuisine: American

Keywords: hot cocoa cookies, hot cocoa, marshmallow, christmas cookies, frosted cookies, chocolate marshmallow cookies

Sweet & Salty Lemon Squares

by 1 Comment

Ooh La La Lemon! Say Bonjour to my newest dessert obsession! Sweet & Salty Lemon Squares! Seriously, they are sooooo addictive! A buttery crust studded with crispy, caramelly sugar-coated potato chip crumbs topped with a not-too-tart and not-too-sweet zesty lemon filling! Prepare your tastebuds, friends! These lemon squares are c’est Magnifique!

a close-up view of a sweet & salty lemon square dusted with powdered sugar a few bars rest behind but are out of focus the bars sit on a small square metal cooling rack on top of a light colored wooden board on a white linen towel a vintage scale holds several more bars on top of it in the background and a small white bowl filled with whole lemons are in the background on the right side

Can you tell I’m dreaming of a vacation to Paris?!? Well, since that’s not possible for a while, I’ll transport our tastebuds to France via Sweet & Salty Lemon Squares! Lemon is a typical French tart ingredient, but I didn’t want all the fuss of making a pastry crust. Or lemon curd. And I happened to have a few bags of potato chips that were pretty much down to the crumbs. Since I hate wasting food, I incorporated them into these bars! If you’ve been around Yums & Kisses for a while, you know how much I love a sweet and salty flavor combination! Remember this?

three sweet & salty lemon squares are stacked on top of a small rectangular metal cooling rack on a wooden board the bars are being dusted with powdered sugar through a small metal sieve a vintage spoon rises vertically from the sifter to stir the sugar forcing it through the sieve a vintage scale and a white bowl filled with fresh lemons rest in the background along with a white linen towel

Are you new to baking? This is the perfect recipe to try!

I have a few tips to guarantee your Sweet & Salty Lemon Squares are perfect!

  • Read the full recipe. Be sure you have all of the ingredients required.
  • Pull the eggs out of the fridge before you do anything else. If you want to bring the eggs up to room temperature quickly, place the eggs in a bowl and cover them with hot {not boiling!}water. The eggs blend smoothly into the lemon filling if they are warm. Cold eggs tend not to mix thoroughly.
  • Measure the filling ingredients and set aside.
  • Prep the crust and pop it into the oven to bake.
  • While the crust is baking, make the filling. The filling must be poured onto the crust while it’s still hot!
  • Chill the squares thoroughly before cutting and dusting with the powdered sugar.
  • Use a metal sieve {like the one pictured above} or an old fashioned flour sifter to dust the powdered sugar onto the squares. {Not an affiliate link, sharing an item I use and like!}
three sweet & salty lemon squares topped with powdered sugar rest on a white linen towel half of a cut lemon and a white bowl filled with several fresh lemons rest in the background
a close-up of a hand picking up a sweet & salty lemon square of of a stack of bars a half of a lemon and a bowl filled with whole fresh lemons rest in the background

As always, feel free to contact me if you have any questions about the recipe! You can always leave a comment and I’ll get back to you or shoot me an email to yumsandkisses@gmail.com.

overhead view of four sweet & salty lemon bars resting in a rectangular metal cooling rack resting on a wooden chopping block that has a handle it rests on a white linen towel a large metal vintage spoon filled with powdered sugar rests to the left of the board while a vintage scale holding a stack of lemon squares is in the left corner and a few fresh lemons rest on the right side everything is resting on a white marble counter

Like this recipe? Don’t forget to pin it for later by clicking on one of the images in the post or by clicking the *pin recipe* button on the recipe card. You can even follow me on Pinterest, so you don’t miss out on any of the fun! Au revoir, for now, my sweet friends! ❤️~ Heidi

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a close-up view of a sweet & salty lemon square dusted with powdered sugar a few bars rest behind but are out of focus the bars sit on a small square metal cooling rack on top of a light colored wooden board on a white linen towel a vintage scale holds several more bars on top of it in the background and a small white bowl filled with whole lemons are in the background on the right side

Sweet & Salty Lemon Squares

★★★★★

5 from 1 reviews
  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 70 minutes
  • Yield: 9 1x
  • Diet: Vegetarian
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Description

Sweet & Salty Lemon Squares!  A buttery crust studded with crispy, caramelly potato chips topped with a not-too-tart, not-too-sweet fresh lemon filling will make your tastebuds swoon!

Scale

Ingredients

For the Crust:

1/3 cup granulated sugar

zest of one large lemon

1 stick unsalted butter, melted

1 tsp vanilla extract

1/2 tsp almond extract

1 cup finely crushed salted potato chips {I used Cape Cod brand}

1 cup + 2 TBSP all-purpose flour

For the Filling:

1 1/4 cups granulated sugar

zest of 2 large lemons

3 large eggs, at room temperature

1/2 cup fresh lemon juice

pinch of fine sea salt

3 TBSP all-purpose flour

1/2 tsp baking soda

powdered sugar, for dusting the bars after baking

Instructions

Preheat the oven to 350 °.  Line an 8-inch square baking pan with parchment paper and spritz with cooking spray.

For the Crust:

In the mixing bowl of a stand mixer, place the sugar and lemon zest.  Mix on low speed for a couple of minutes.  This releases the oil from the zest, and it amplifies the bright lemon flavor!  Add the melted butter and the extracts.  Continue mixing on low speed until combined. Whisk together the potato chip crumbs and flour. Add to the mixer.  Mix until well combined and forms wet clumps.  Dump the crust ingredients into the prepared pan.  Using your fingertips, press the flour mixture into the pan, creating an even crust.

Bake for 20-24 minutes.  The crust will be light golden brown.  Remove the pan from the oven when the crust is done.

While the Crust Bakes, Make the Filling:

In the bowl of a stand mixer, on low speed, work the sugar and lemon zest for a couple of minutes.  Add the room temperature eggs, and mix on medium speed until it begins to thicken.  This step will take 1-2 minutes.  Slowly add the lemon juice, mix on medium speed until well combined.  Whisk the flour, salt, and baking soda together. Add to the mixer.  Use medium speed and mix until well combined.  

Pour the filling ingredients onto the HOT crust.  Immediately pour the lemon/egg mixture over the hot crust.  Return the baking pan to the 350° oven and bake for an additional 25-30 minutes.  The edges will be just turning golden brown and firming up. The center will still be a tad soft.  Transfer the pan to a metal cooling rack.  Cool completely.  Chill several hours or overnight before cutting into squares.  Dust with powdered sugar and enjoy!

Notes

  • The filling must be poured onto a hot crust!  Have the lemon filling ready to go before the crust finishes baking.
  • The bars can be frozen for longer storage.
  • Category: Cookies
  • Method: Baked
  • Cuisine: American

Keywords: sweet & salty lemon squares, lemon squares, lemon bars, lemon cookies, lemon cookie bars, sweet & salty, sweet & salty lemon bars, lemon, bars, cookies, desserts, sweet & salty desserts, lemon desserts, lemon zest, dessert with crust, lemon filling, pan cookies, bar cookies

Smoky Pumpkin Magic Bars

by 1 Comment

Hey! How are you? I know. It’s been a bit since we last visited! My favorite proofreader endured major surgery. We’re back home now, thankfully! Life has been full of doctors’ appointments, prescription runs, and naps! Fun stuff! Seriously, let’s talk about something fun! Like Smoky Pumpkin Magic Bars! A classic bar cookie with a fun Fall twist! First, there is a thick, sweet, and spicy gingersnap cookie crust. Then, a layer of dark chocolate chips! A gooey and spicy pumpkin caramel mixture drenches the chips! Here’s where the smoky flavor comes in. Coarsely chop some smoked almonds and layer that over the pumpkin. And, just like the traditional magic bars, there’s a layer of toffee bits, butterscotch chips, and shredded sweet coconut!

a stack of three magic bars on a piece of brown kraft paper with several more bars surrounding it with a grey linen towel and a lit candle in the background

Don’t be intimidated when you hear me talk about pumpkin caramel! All you have to do is mix pumpkin puree with half a can of sweetened condensed milk and some spices! When the bars bake, the heat of the oven makes the caramel for you!! Smoky Pumpkin Magic Bars are buttery, gooey, rich, chocolatey, sweet, spicy, and chewy. They tick all the boxes for bar cookie perfection! They are completely customizable, too! Don’t have gingersnaps? Use Vanilla Wafers or Oreos instead! Substitute white chocolate chips for the butterscotch chips! Keep the semi-sweet chocolate chips, toffee bits, and the smoked almonds, though! Please!

overhead view of nine squares of smoky pumpkin magic bars on a crinkled piece of brown kraft paper a small vintage serving knife rests in the upper left corner with a grey linen towel resting along the right side everything sits on a vintage dark wood board

I bake these in an 8×8-inch pan. I love how the bars are tall, gooey, and chewy! If you prefer a bit less of a gooey bar, feel free to bake these in a 9×13-inch pan. Keep in mind that the bake time may vary a bit with the thinner style.

close up view of a smoky pumpkin bar lying on a torn piece of brown kraft paper with a grey linen towel two forks and a blown out candle surrounding it

Pssst… The holidays are coming!

These are a great addition to your holiday baking list as well! You can totally make a couple of batches of these! Transfer the bars to an airtight container and freeze until it’s time to make cookie trays! Do you have a favorite cookie that is a must-make for the holidays? Leave a comment below and tell me what it is! I love to hear holiday baking traditions from people!

overhead view of several smoky pumpkin magic bars in a beige linen towel lined tray a small serving knife and chocolate chips along with a lit candle surround the tray

It seems that from mid-October until New Year’s Day goes by in a flash! I plan on stocking my freezer with several batches of these bars to get ready for the holidays! In fact, I have a stash of these right now! They’ve been a welcome treat after a week at the hospital! I’ve also been enjoying the Apple Spice Streusel Muffins! You know what they say ~ “An apple a day keeps the doctor away!”

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a stack of three magic bars on a piece of brown kraft paper with several more bars surrounding it with a grey linen towel and a lit candle in the background

Smoky Pumpkin Magic Bars

★★★★★

5 from 1 reviews
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Description

Smoky Pumpkin Magic Bars are a Fall update to a classic bar cookie! Full of shredded sweet coconut, pumpkin puree, smoked almonds, chocolate, butterscotch, toffee chips, and spices! It’s sure to become a family favorite!

Scale

Ingredients

2 + 1/2 cups gingersnap cookie crumbs

10 Tbsp butter, melted

14-ounce can sweetened condensed milk, divided

3/4 cup pumpkin puree {not pumpkin pie filling}

pinch of sea salt

1/2 tsp pumpkin pie spice

1 tsp ground cinnamon

1 cup smoked almonds, coarsely chopped

1 + 1/4 cups semi-sweet chocolate chips

1/2 cup butterscotch chips

3/4 cup toffee bits { I used Heath brand}

1 + 1/2 cups shredded sweetened coconut

Instructions

Preheat oven to 350°.  Line an 8 x 8 baking pan with foil.  Create a foil sling to easily remove the bars once baked and cooled.  Do so by tearing off a sheet of foil that is a couple of inches longer than needed. Press the foil into the pan leaving an overhang of foil over the sides.

Butter the foil and any exposed areas of the pan that may be peeking through.

Combine the gingersnap crumbs and melted butter.  Press into the bottom of the prepared pan.

Combine the pumpkin puree, HALF of the sweetened condensed milk, salt and spices.

Sprinkle the chocolate chips evenly on the crust

Pour the pumpkin mixture over the chocolate chips. Then, layer the smoked almonds, toffee bits, butterscotch chips, and lastly the coconut flakes on top.  Drizzle the remaining sweetened condensed milk evenly over the coconut.  Place the pan in the oven and bake for 30-40 minutes.  The edges will be golden brown. Remove from the oven and let cool completely.  When completely cool, grab the foil edges, and lift the bars out of the pan. Place on a cutting surface.  Cut into 9 large squares or the desired size.

recipe adapted from Bakers Royale

Notes

I purchased a 1-pound bag of gingersnap cookies and crushed all of them. The leftover crumbs I store in the freezer for future use. Or, you can bake a batch of Gingersnap Streusel Pumpkin Scones with the leftovers!

If you don’t have a food processor to pulverize the cookies into crumbs, no worries!  Put the cookies in a ziploc bag.  Use a rolling pin to crush the cookies into crumbs!

If you prefer a less gooey bar, bake these in a 9×13 baking pan. The bake time may vary with the larger pan.

  • Category: cookies
  • Method: bake
  • Cuisine: american

Keywords: smoky pumpkin magic bars

Chewy Chocolate Chip Cookies

by 1 Comment

You Guys!!! I am so excited to share this recipe for Chewy Chocolate Chip Cookies with you! If you are serious about chocolate chip cookies {and I know you are!} this is the ONLY recipe you’ll ever need! By using melted butter, instead of waiting for sticks of butter to soften, your tastebuds are in the express lane to CookieTown, USA! Have you ever made a batch of chocolate chip cookie dough and you got down to scooping the last few cookies? And, there are no chocolate chips in those last few cookies? So, you’re scrambling to open another bag of chips {if you have any left!}! This recipe is not like that one, my friends! With over two cups of chips in these babies, there will be no more “naked” cookies in your life!!

close up view of a small white plate with a stack of four gooey chocolate chip cookies on it the top cookie has a bite taken out of it and you can see the melty gooey chocolate

I mean, Hubba! Hubba!

Yoo-Hoo! Hello!? Yes, I’m here! Talking to you! I know!!! You can’t tear your eyes away from that stack of ooey, gooey, thick chocolate chip cookies, can you? Okay, I’ll give you a minute to admire them! When you’re done, I’ll be down below. Talking up a storm, about the deliciousness that is Chewy Chocolate Chip Cookies!

overhead view of a parchment lined cookie tray filled with balls of raw chocolate chip cookie dough

We now return to our regularly scheduled Chewy Chocolate Chip Cookie program!

Hi! Welcome Back! Here’s a napkin… You’re drooling! I am, too! How can we not? They’re beautiful, right?! Well, wait until you make your first batch and bite into one! Have you taken a bite out of a gooey chocolate treat and smiled? And your teeth are blacked out from the melty chocolate? These cookies are no different! Make sure you have a stack of napkins nearby to wipe your chocolate-smeared face!!

overhead view of ingredients used to make chewy chocolate chip cookies a white bowl if filled with flour with a wooden spoon in it a stick of butter on a gray plate a piece of brown kraft paper is covered with a heaping mound of dark chocolate chips a small white cup with light brown sugar with a small wooden handled spoon sticking out of it and a white linen cloth cradles farm fresh eggs that are brown speckled and blue in color

Let’s talk about ingredients for a minute!

  • You might be thinking, “why are we using bread flour in a cookie?” To be honest, I wanted to create a thick and chewy chocolate chip cookie. My cookies were coming out thin, crispy, and chewy. I mean, they weren’t bad by any means. They just weren’t the texture I wanted. Bread flour contains more protein than all-purpose flour. Therefore, it creates more gluten. And, gluten creates structure. The key to using bread flour in this recipe and not creating a tough cookie? Don’t overmix the dough! Overmixing creates an abundance of gluten which will create a tough cookie. Mix the dough just enough that the flour and chocolate chips are absorbed!
  • Remember the Gingersnap Streusel Pumpkin Scones with Lemon Glaze I shared with you last week? And, remember I promised that we would use that leftover instant vanilla pudding mix? I am a woman of my word! You’ll use more of it today! The pudding mix helps create the rich, chewy texture and also helps the cookies stay moist!
close up view of a chewy chocolate chip cookie studded with dark chocolate chips the cookie is thick

A quick lesson in proper flour and sugar measuring~

Stir the flour and sugar in their container to fluff it up. If the sugar is lumpy, use a fork to break down the lumps. Lightly spoon the dry ingredient into a measuring cup. Don’t dip the measuring cup into the container to fill it! Use a straight-edged knife or offset spatula to scrape the excess from the top of the cup to level it. That is all. You are now a pro when it comes to measuring!! {cue the theme song from “Rocky“}

close up view of a tray filled with chocolate chip cookies

Now go! Get into the kitchen and bake a batch of these Chewy Chocolate Chip Cookies. Share them with your family and friends. Or, bake a batch and freeze them just for you! Your secret is safe with me!

XO~ Heidi

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close up view of a tray filled with chocolate chip cookies

Chewy Chocolate Chip Cookies

★★★★★

5 from 1 reviews
  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 80 minutes
  • Yield: 42 cookies 1x
  • Diet: Vegetarian
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Description

Chewy Chocolate Chip Cookies! If you are serious about chocolate chip cookies this is the only recipe you need!  Made with melted butter so you can satisfy your cookie craving quickly!  This cookie is thick, chewy, and stuffed with two and a half(!) cups of chocolate chips!  You’re welcome!

Scale

Ingredients

2 sticks of butter, melted {see notes}

1/2 cup granulated sugar

1 packed cup light brown sugar

2 large eggs, at room temperature {see notes}

1 + 1/2 tsp vanilla extract

2 cups all-purpose flour

1/2 cup bread flour

2 Tbsp dry instant vanilla pudding mix {see notes}

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

2 + 1/2 cups semi-sweet chocolate chips

Instructions

In a small saucepan, melt the butter over medium heat. When melted, remove the pan from the heat. Transfer the melted butter to a bowl to cool.

Preheat the oven to 350°.  Line cookie sheets with parchment paper. 

In a large bowl, whisk the dry ingredients together.

Into a large mixing bowl add the cooled melted butter and the sugars.  Beat on medium speed for one minute. Scrape the bowl down.  Add the eggs and vanilla extract. On medium speed, beat an additional minute. Scrape the bowl down. Add the dry ingredients. Mix on low speed until there are just a few traces of flour left in the dough. Stop the mixer and add the chocolate chips.  Mix on low speed until the flour and chips are fully incorporated. 

Using a 1-ounce scoop, portion 12 cookies per cookie sheet. Place each cookie sheet on the middle rack of the oven when baking. Halfway through the bake time, rotate the tray so the front faces the back for the remainder of the bake.

Bake the cookies for 12-15 minutes. The outer edges will be golden brown and set. There will be a few golden patches across the top of the cookies, as well. Remove the tray of cookies from the oven, placing the tray on a wire cooling rack. Proceed with baking the remainder of the cookies.

Store cookies in an airtight container for up to a week.

For longer storage, transfer completely cooled cookies to Ziploc bags and freeze for up to 3 months. 

Notes

Pop the bowl of melted butter into the freezer for a few minutes if it’s not completely cooled when you are ready to make the cookie dough.  Don’t let it solidify!

To bring the eggs to room temperature quickly, put the eggs in a small bowl and fill it with hot tap water. Let the eggs hang out in the water until you are ready to crack them.

Bake one sheet of cookies at a time. This ensures the cookies bake evenly!  Besides, if you only have 2 cookie sheets the first sheet used will have time to fully cool while the second sheet is in the oven!

Only use INSTANT vanilla pudding mix.  The cook and serve style will not work in this recipe!

  • Category: Cookies
  • Method: Bake
  • Cuisine: American

Keywords: chocolatechipcookies, cookies, chocolatechip, chewy chocolate chip cookies, chocolate chips, chewy cookies, chocolate chips, chocolate

Chocolate Chip & Toasted Oatmeal Cookies

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chocolate chip cookies on a round white plate with a round white dish of chocolate chips on far right

Hello! I’m Heidi! Your new friend in the food blogging world. I’m so excited to be here, as well as a little nervous! That’s natural. Right?! Well, the best way to become friends with someone is to make a sweet treat and share it with them. So, I offer you these amazing, buttery, soft, chewy, chocolate chip nuggets of love. Aka Chocolate Chip & Toasted Oatmeal Cookies! Yup, we’re gonna be friends for life! If you like granola, you are going to LOVE the toasted oats in these cookies. Plus, these cookies have a secret ingredient. Ready for it? It’s sour cream! Sour cream? Oh, yes, my friends! Don’t be afraid. The sour cream adds richness and helps create a sturdy cookie that is optimal for storing and freezing. I’ve sneaked a few straight from the freezer, and they were delish! These will also make fantastic mini ice cream sandwiches this summer! Let’s fire up the oven, tie on an apron, and have some fun in the kitchen!

Four Chocolate Chip Cookie on a marble counter with a round white dish of chocolate chips, white linen napkin and lilacs

What do I need to do first?

  • Read the recipe entirely and make sure you have all of the ingredients on hand.
  • Preheat the oven to 350°
  • Measure the sour cream and set it aside so that it comes to room temperature; this ensures that it will mix evenly into the dough.
  • Make sure your butter is at room temperature. Take the butter out of the refrigerator the night before. If you’re having an “I’m going to die if I don’t have a Chocolate Chip & Toasted Oatmeal cookie right now” moment and your butter is cold, I have a tip for you! You can lay a sheet of wax paper on the counter and place a box grater on top and grate the cold butter. Pick up the wax paper and dump the grated butter into a large mixing bowl. Voila! It will be at room temperature by the time you are ready to start making the dough.
  • Toast the oats! Don’t skip this step. Once the oven reaches 350° line a cookie sheet with parchment paper and spread the oats in a thin layer. Place in the oven and bake for 8-10 minutes, until the oats are golden brown and have a nutty fragrance. When the oats are toasted, remove from the oven and place on a wire rack to cool while you measure the remaining ingredients.
  • Place the two eggs in a bowl and fill the bowl with just enough hot (not scalding) water to cover the eggs.This will bring the eggs to room temperature which helps them incorporate into the dough. Set aside.
Five chocolate chip cookies stacked on a round white plate

Anything Else I Should Know About the Chocolate Chip and Toasted Oatmeal Cookies?

I have just a few more tips for you!

  • When spooning the flour into your measuring cup don’t scoop a heap of flour into it. Doing this will result in the flour compacting in the cup and will result in a dry and floury tasting cookie. You want to lightly spoon small amounts of flour into the measuring cup and level it off using a straight-edged knife or the edge of an offset spatula.
  • The recipe calls for packed brown sugar. To do this you want to fill the measuring cup with brown sugar and use the palm of your hand to push it tightly into the cup. If you need to, add more until the cup is basically overflowing with sugar and level it off with a straight-edged utensil.
  • Bake the cookies one sheet at a time. I know this step makes this recipe a bit more time consuming but it really does ensure the cookies are evenly baked. Also, set a timer and rotate the cookie sheet halfway through the bake time. Meaning, turn the cookie sheet so that the front of the sheet is now facing the back of the oven.
one chocolate chip cookie with a bite out of it

Whew! I know that was a lot of information, but I want to give you as much info as I can so that these chocolate chip & toasted oatmeal cookies become your new favorite! My husband, Jeff, loves these cookies and insists on helping himself to one for each hand multiple times a day! I hope you enjoy these cookies as much as we do! I would love it if you would leave a comment and tell me what your all-time favorite cookie is. If you have any questions about the recipe, you can post it in the comments or email me at yumsandkisses@gmail.com. If you would like to receive my posts via email, be sure to sign up via the subscribe box at the bottom of the page!

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chocolate chip cookies on a round white plate with a round white dish of chocolate chips on far right

Chocolate Chip & Toasted Oatmeal Cookies

  • Author: Heidi Clark~ Yums & Kisses
  • Prep Time: 20 minutes
  • Cook Time: 16 minutes
  • Total Time: 1 Hour + 10 minutes
  • Yield: 36 cookies 1x
  • Diet: Vegetarian
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Description

Chocolate Chip & Toasted Oatmeal Cookies! A rich, chewy, and soft chocolate chip cookie made with toasted oatmeal!  Perfect for snacking or even breakfast!  I won’t judge!!

Scale

Ingredients

  • 8 Tablespoons (1 stick) unsalted butter, at room temperature
  • 1 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 cup full-fat sour cream, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (or 1/2 teaspoon more of vanilla extract, instead)
  • 1 and 1/2 cups all-purpose flour
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 and 3/4 cups regular rolled oats, toasted
  • 1 and 1/2 cups semi-sweet chocolate chips 

Instructions

  • Preheat oven to 350°
  • Line 4 cookie sheets with parchment paper
  • Spread the rolled oats in a thin layer on one of the lined cookie trays and bake for 8-10 minutes until golden brown.  Remove from the oven and place on a wire rack to cool while preparing the rest of the ingredients.
  • Combine the flour, salt, baking soda and cinnamon in a medium-size bowl.  Whisk until combined. Set aside.
  • Place the room temperature butter into a large mixing bowl along with the sugars and mix on medium speed until it is light in color and creamy. This step takes about 3-4 minutes.  Scrape down the bowl.
  • Add the eggs, one at a time, and mix about 30 seconds or until fully incorporated.  
  • Add the sour cream and extracts.  Mix until fully incorporated and scrape the bowl once more.
  • Add the flour mixture to the mixing bowl and mix on low speed until the flour just becomes incorporated.  Don’t overmix the dough or the cookies will be tough.  
  • Add the toasted oats and chocolate chips and mix until combined into the dough. I used a stand mixer for this recipe; if you are using a hand-held mixer, you will want to stir the chocolate chips and oats into the dough using a wooden spoon.  My hand mixer isn’t strong enough to sufficiently mix the chips and oats into the mixture.
  • Scoop the dough using a 1 and 1/2 Tablespoon scoop. Scoop 12 cookies per sheet. Bake one sheet of cookies at a time
  • Bake cookies 14-16 minutes (mine baked for 15 1/2 minutes but depending on your oven your cookies may bake for more or less time.
  • Remove baked cookies from oven and place on a wire rack to cool for 10 minutes.  After the cookies have cooled for 10 minutes, remove from the cookie sheet and place on the wire rack to cool completely.

Notes

  • If you scoop the cookies larger or smaller than the 1 and 1/2 Tablespoons keep in mind, this will affect your bake time. Smaller cookies=less bake time. Larger cookies= more bake time.
  • Did you forget to pull the butter out of the fridge but you still need a cookie now?  Place a sheet of waxed paper on the counter and place a box grater on top.  Grate the cold butter and dump it into the mixing bowl while you prepare the remaining ingredients. It will be soft by the time you are ready to mix the dough!
  • If you don’t like almond extract feel free to substitute it with additional vanilla extract.
  • If you prefer milk chocolate chips, they work just as well!
  • Need to bring your eggs to room temperature quickly?  Place them in a bowl and fill with hot (not scalding) water.  Set aside while measuring remaining ingredients.
  • Category: Dessert
  • Method: Bake
  • Cuisine: american

Nutrition

  • Serving Size: 1 cookie
  • Calories: 93
  • Sugar: 6.4 grams
  • Sodium: 24.6 mg
  • Fat: 3.7 grams
  • Saturated Fat: 2.2 grams
  • Carbohydrates: 13.2 grams
  • Fiber: 0.6 grams
  • Protein: 1.5 grams
  • Cholesterol: 19 mg

Keywords: chocolate chip oatmeal cookies, toasted oatmeal cookies, toasted oatmeal,oatmeal cookies, oatmeal chocolate chip cookies, chocolate chip cookies, chocolate chip and toasted oatmeal cookies, cookies