Cookie Recipes

Reeses Smores Cookie Recipe

This fun twist of the traditional S’mores recipe is sure to be a favorite at your home. Made with chocolate chip cookies, mini Reese’s peanut butter cups, marshmallows and hot fudge, it is so rich and yummy, you will want to go back for seconds… and maybe thirds!

These little treats are great to make during cookouts and camping trips when adults can supervise children roasting their marshmallows. However, they can also be made during the winter months using an oven or microwave.

This recipe is 100% scalable so you can make as few or as many as you like. You can also use full size Reese’s peanut butter cups and larger cookies if you’re serving teens or adults. You may want to add two toasted marshmallows to each one though.

One important thing to note: The recipe calls for hot fudge ice cream topping. Do not try to substitute chocolate cake frosting for this as you will have a gooey, runny mess when the warm marshmallow hits it! While it may still taste yummy, your hands, face and clothes will be a mess.


(Makes 4)

8 pre-made chocolate chip cookies (fresh or store bought)
     * Cookies should be about the same size as the mini peanut butter cups
4 marshmallows
4 mini Reese’s peanut butter cups
4 tsp. hot fudge ice cream topping 



Lay 4 cookies flat side up on a plate, tray or cookie sheet.

Spread ½ tsp. of fudge topping onto each cookie.

Toast marshmallows and immediately place on top of cookies; one marshmallow per cookie.

Top with one peanut butter cup.

Spread the remaining four cookies with fudge topping and place fudge side down on top of peanut butter cup. Firmly press to ensure everything sticks together.


M&M Cookie Recipe

Its no secret that my favorite cookie is chocolate chip. My second favorite is definitely these, M&M cookies, which are pretty much chocolate chip cookies with cool candy coating. They are easy to make, delicious to eat, and fun for the kids. They really feel like they are getting an extra dose of sugar by having the M&M's in. I let them believe it. :)

Cream together your butter and sugars. Add in the vanilla. Mix and then add in the eggs, one at a time, and mix until well combined.

Sift together the dry ingredients and then add in batches to the creamed butter. Mix until combined and then mix in the M&Ms and chocolate chips.

Bake at 350 degrees on parchment paper, or a greased cookie sheet. Bake for 10-11 minutes, or until the edges are JUST turning brown.

Don't over bake! Better to have them a minute under than a minute over.

M&M Cookies

Soft, chewy, delicious M&M cookies for your next cookie baking adventure.


4 cups bread flour
1 tsp baking soda
1 tsp salt
1.5 cups butter
2 cups brown sugar, packed
1 cup white sugar
2 tbsp vanilla
2 eggs, large
3 egg yolks
1/3 cup milk
3 cups milk chocolate chips
2 cups M&M candies


1. Cream the butter and sugars together. Add vanilla and mix well. Add eggs, one at a time, mixing well after each.
2. Sift together the bread flour, baking soda, and salt. Slowly add mixture to butter mixture and mix until combined.
3. Add in M&M's and chocolate chips and mix in.
4. Allow to chill for approximately 4 hours. Bake at 325 for 10-11 minutes, or until the edges are JUST turning brown. Do not over bake or you will have hockey puck cookies! Adjust time as necessary.


Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yield: 4-5 dozen

Oatmeal Chocolate Cookie Bars Recipe

I love these bars. They taste similar to a “no bake” cookie, minus the peanut butter and minus the somewhat off-putting texture of the no bake. Use the best quality chocolate that you can, and you will be glad you did! Good ingredients usually = good end-result. Bad ingredients never do.

Begin by creaming together the brown sugar and butter.

Add in egg and vanilla.

Mix until well combined.

In a different bowl combine the dry ingredients. Add slowly to the wet ingredients and press into a parchment lined 9x13 inch pan. Set aside.

Get 6oz of some decent chocolate.

Melt it with the sweetened condensed milk and butter in a double boiler.

Pour the chocolate mixture over the cookie mixture.

Bake in a preheated 350 degree oven for 12-18 minutes, or until a toothpick comes out clean.

Oatmeal Chocolate Cookie Bars



  • 1 cup brown sugar
  • 1/2 cup butter, unsalted
  • 1 large egg
  • 1 tsp vanilla
  • 1 1/4 cups flour
  • 1 1/2 cups oatmeal, quick cooking
  • 1 tsp baking soda
  • 1/4 tsp salt


  • 14oz can Sweetened Condensed Milk
  • 1 Tbsp Butter
  • 6 oz Milk Chocolate


  1. Cream brown sugar and butter together until light and fluffy. Add egg and vanilla, and mix until combined.
  2. In a separate bowl mix together dry ingredients. Slowly add in to wet ingredients and mix until combined. Press mixture into a 9x13 lined with parchment, non-stick foil, or well prepped with baking spray.
  3. Using a double boiler, or a pot with an inch of water and another glass or metal bowl on top of it. Simmer water underneath, and add condensed milk, chocolate, and butter to top bowl. Stir until melted and combined.
  4. Pour chocolate mixture over bars in prepped pan. Bake at 350 for 12-18 minutes, or until a toothpick comes out clean.


Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yield: 15 servings

Peanut Butter Cookies Recipe

Peanut butter cookies are always a favorite family treat. These ones come out very chewy and freeze well too. It makes a pretty big batch, so there’s plenty leftover for freezing later.

Ingredients Needed:

  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup peanut butter
  • 1 cup margarine at room temperature
  • 2 eggs
  • 1 teaspoon baking soda
  • 2 ½ cups flour


Also keep on hand a large mixing bowl, medium mixing bowl, measuring cups and spoons, electric mixer, whisk, large spoon, spoon for scooping batter, fork and baking sheets.

This recipes makes approximately 60 cookies.

Step 1: Preheat Oven

Preheat your oven to 350 F

Step 2: Mix Wet Ingredients

Add both the sugars (1 cup of white and 1 cup of brown) to the mixing bowl.

Then add the 1 cup peanut butter and 1 cup of margarine. Make sure you use soft margarine or margarine at room temperature, so you can cream it easily.

Cream the mixture fully with an electric mixer. Scrape the sides of the bowl as you mix with a large spoon or spatula to make sure all the ingredients are creamed.

Add the 2 eggs and whisk until fully blended and mixture is fluffy.

Step 3: Mix Dry Ingredients

Combine the 2 ½ cups flour and 1 teaspoon baking soda in a medium bowl.

Whisk well to combine and remove any lumps.

Step 4: Combine Wet and Dry

Now you can slowly add the flour mixture into the butter mixture, using a large spoon to fully combine.

Mix all the flour and butter mixture until fully combined.

Step 5: Get Ready to Bake

Spoon mixture by tablespoonful onto a baking sheet. Give enough space between cookies as they expand during baking. An average sized baking sheet should hold about 12 cookies. Take a fork and make a crisscross pattern. Wet the fork with water every once in a while, so it doesn’t stick to the dough.

Place in oven for about 8 to 10 minutes, but not over bake if you like chewy cookies. The cookies are done when they spring back when you touch them gently. Don’t wait until they brown or they may be overdone. Let them cool on a rack and then serve.

To freeze the cookies, let them cool completely. If you are using a freezer bag, remove all the air to prevent freezer burn. If you are using a container, try to use one that is the exact size you need as any extra air can create freezer burn. Or if you plan to use them for lunches, freeze them in just the right portions and the snack is ready to go when you need it.

Skeleton Bones

Meringue cookies designed into a cool Halloween-themed cookie.

Peanut Butter & Jelly Cookies

Preheat oven at 375 degrees F.

Eggnog Cookies

Preheat oven to 300 degrees F.

Butterscotch Haystacks

Easy to make with kids. No-bake cookies.
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