Ingredients

• Nutella: Any chocolate hazelnut spread should work here
• Hershey's kisses: I used the regular milk chocolate ones, but you can swap them out for any other type
• Egg: One large egg
• Flour: All purpose flour is best

Directions

These 4 ingredient Nutella kiss cookies are very quick and easy to make. You start by mixing together the Nutella, flour and egg in a bowl until everything is well incorporated. Then you just drop the dough onto cookie sheets, and then bake them. Once they are done and cooled for a few minutes, you press the kisses into the cookies, let them cool completely, then eat them.

Tips for Nutella kiss cookies:

• Storing: These cookies will stay fresh if stored in an airtight container at room temperature for up to 5 days. I don’t recommend freezing the fully baked cookies, but you can freeze the cookie dough and bake it from frozen, just add about 2 minutes to the baking time.
• Refrigerating the dough: These cookies wont really spread at all during baking, so you dont have to refrigerate the dough before you bake it.
• Chocolates: After I press the kisses into the cookies I usually take them off the cookie sheet so the chocolate doesnt get too hot and have time to melt.

Easy Nutella Kiss Cookies

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With just 4 ingredients you can make these delicious Nutella cookies

• Author: Jessica Morone
• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Total Time: 17 minutes
• Yield: 24 cookies
• Category: Dessert

Ingredients

Units USM

• 1 cup Nutella
• ¾ cup flour
• 1 large egg
• 24 Hershey's kisses

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Instructions

1. Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
2. In a large bowl combine the nutella, flour and egg. Mix until well combined.
3. Use a cookie scoop to scoop even balls of dough onto the prepared cookie sheets, about 1 inch apart.
4. Bake in the preheated oven for 10-12 minutes. Remove the cookies from the oven and let them sit for 5 minutes. Then press 1 Hershey's kiss into the center of each cookie. Remove from cookie sheets to cooling rack.

The post Easy Nutella Kiss Cookies appeared first on Jess Loves Baking.

Whether you’re gluten-free by necessity or just looking for a delicious cookie recipe, these cookies are a guaranteed hit. They feature the nutty richness of peanut butter, the sweet tang of jam, and just the right touch of vanilla warmth. With no special flours or complicated steps, this recipe is perfect for both beginner and seasoned bakers.

Why you'll love these gluten-free peanut butter cookies

One of the best things about these peanut butter and jelly cookies is that they’re accidentally gluten-free. That means they don’t rely on any specialty flours, blends, or substitutes to achieve their texture and flavor. Instead, the recipe uses simple pantry staples like peanut butter, sugar, and egg to create a cookie that’s naturally free of gluten.

What’s even better? They don’t taste any different than a traditional cookie. The creamy peanut butter provides richness, the sugar adds sweetness, and the egg ensures a soft yet sturdy structure. The result is a cookie with a tender bite, crispy edges, and a gooey jam center—everything you’d expect from a classic thumbprint cookie, without compromise.

Whether you’re gluten-free or not, you’ll never notice anything missing. In fact, these cookies often surprise people who think gluten-free baking has to be complicated or taste “different.” With this recipe, everyone gets to enjoy the same delicious treat!

Ingredients for Peanut Butter and Jelly Cookies

• Creamy peanut butter: This is the star of the cookies. It provides a rich, nutty base and holds the dough together.
• Granulated sugar: Adds sweetness and helps create a slightly crispy texture on the outside.
• Egg: Binds the ingredients, giving the cookies structure.
• Salt: Enhances the peanut butter flavor and balances the sweetness.
• Vanilla extract: Adds depth and a hint of warmth to the flavor.
• Jam: The jam brings a fruity, tangy contrast to the rich peanut butter base.

Directions

• Preheat and prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
• Mix the dough: In a medium bowl, combine the peanut butter, sugar, egg, salt, and vanilla extract. Mix until smooth and well-blended.
• Form the cookies: Roll the dough into 1-inch balls. Place them on the baking sheet, spacing them about 2 inches apart.
• Make the thumbprints: Use your thumb or the back of a teaspoon to press an indentation into the center of each ball.
• Fill with jam: Spoon a small amount of jam into each indentation. Be careful not to overfill, as the jam can bubble over during baking.
• Bake: Bake for 10-12 minutes or until the edges are set. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Peanut Butter Cookie FAQ

1. Can I use natural peanut butter?

Yes, I usually use natural peanut butter for theres. But make sure it’s well-mixed and not too oily. This helps the dough hold its shape.

2. What kind of jam works best?
Use your favorite jam or preserves. Raspberry, strawberry, and grape are classic choices.

3. Can I make these ahead of time?
Yes! Store the baked cookies in an airtight container for up to a week. You can also freeze the dough and bake when needed.

Are these dairy-free too?
Yes, these cookies are naturally dairy-free since they don’t use butter or milk.

What’s the texture like?
These cookies are soft and chewy with a slightly crispy edge. The jam adds a gooey center.

Enjoy these gluten-free peanut butter cookies for a taste of childhood nostalgia with every bite!

Gluten Free Peanut Butter and Jelly Thumbprint Cookie Recipe

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These simple and gluten free cookies and easy to make and sure to be enjoyed by everyone

• Author: Jessica Morone
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 12 cookies

Ingredients

1 cup creamy peanut butter

1 cup granulated sugar, plus more to roll the cookies in

1 large egg

¼ tsp salt

¼ cup jam of your choice (I like strawberry)

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Instructions

1. Line a baking sheet with parchment paper, set aside.
2. In a large bowl combine the peanut butter, granulated sugar, egg and salt and mix until well combined.
3. Scoop cookie dough into 1 Tablespoon-sized balls.
4. Roll in granulated sugar and place the cookies on the prepared baking sheet at least 2-inches apart.
5. Use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie dough. Repeat until all of the dough has been used.
6. Place baking sheet into the to freezer and chill for 10 minutes.
7. Preheat the oven to 350°F.
8. Spoon jam into each thumbprint.
9. Once oven is preheated bake in the preheated oven for 10-12 minutes, until lightly golden.
10. Allow to cool, then enjoy!

The post Gluten-Free Peanut Butter and Jelly Cookies appeared first on Jess Loves Baking.

Ingredients You’ll Need for these Linzer cookies

• Butter – The base of the dough, giving it richness and a melt-in-your-mouth texture.
• Sugar – Adds just the right amount of sweetness to balance the almond flavor.
• Salt – Enhances all the flavors, so don’t skip it!
• Eggs – Help bind the dough together while keeping it tender.
• Vanilla Extract & Almond Extract – The combination of these two adds depth and that signature Linzer cookie flavor.
• Flour – The structure of the cookie, keeping everything together.
• Jam – Traditionally raspberry, but any fruit jam works. The bright, tangy sweetness pairs beautifully with the buttery cookie.
• Powdered Sugar – For that classic snow-dusted finish that makes Linzer cookies look as magical as they taste.

How to Make Linzer Cookies

1. Make the Dough – Cream together butter and sugar, then mix in the eggs, vanilla, and almond extract. Add the flour and salt, mixing just until a soft dough forms.
2. Chill the Dough – Wrap and refrigerate for at least an hour. This makes rolling much easier and helps the cookies hold their shape.
3. Roll & Cut – Roll out the dough to about ⅛-inch thick, then cut out circles (or hearts for Valentine’s Day!). Cut a small heart out of half the cookies to create the signature Linzer look.
4. Bake – Bake at 350°F (175°C) until just lightly golden. Let them cool completely before assembling.
5. Fill & Dust – Spread a thin layer of jam on the bottom cookies, and sprinkle powdered sugar on the top cookies, then put them together.

FAQs

Can I change the flavor of these Linzer cookies? Absolutely! You can swap raspberry jam for strawberry, apricot, or even lemon curd. You can also add a bit of citrus zest to the dough for an extra pop of flavor.

What’s the best way to store them? Store in an airtight container at room temperature for up to three days. If you want to keep them longer, refrigerate them, but let them come to room temp before serving.

Can I make these ahead of time? Yes! You can make the dough a day or two ahead and keep it chilled. You can also bake the cookies in advance and assemble them just before serving.

These Linzer cookies aren’t just beautiful—they’re a nostalgic, buttery, jam-filled treat that’s perfect for Valentine’s Day (or any day you want to share a little love). So grab your favorite jam, a dusting of powdered sugar, and get baking!

Easy Linzer Cookies

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These easy cookies have the classic Linzer flavor without too much work.

• Author: Jessica Morone
• Prep Time: 40 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: 24 cookies
• Category: dessert
• Cuisine: Austrian

Ingredients

Units USM

1 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 ½ teaspoon vanilla extract

½ teaspoon almond extract

2 ¾ cups all purpose flour

¼ teaspoon salt

⅓ cup jam

powdered sugar for sprinkling

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Instructions

1. In a large bowl cream together the butter and sugar until light and fluffy.
2. Add the eggs, vanilla extract and almond extract until well combined.
3. Mix in the flour and salt until a soft dough forms.
4. Wrap the dough in plastic wrap and refrigerate for at least a half hour.
5. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper, set aside.
6. On a lightly floured surface roll out the dough to about ⅛-inch thick.
7. Cut out hearts or circles in the dough. Cut a small heart out of center of half the cookies. Continue rolling out and cutting out dough shapes until all the dough is used.
8. Place the cut out cookies onto the prepared baking sheets. Freeze the cookies on the sheets for about 5 minutes.
9. Bake in the preheated oven for 9-10 minutes, until they just barely start turning golden (do not overbake!) Allow to cool completely.
10. Once cooled, dust the tops of the cookies that have the cutouts. Spoon about a teaspoon of jam on the bottom of the remaining cookies, and then sandwich the cookies together.
11. Store in an airtight container at room temperature for up to 3 days or a week in the fridge.

Other recipes to try:

• Valentine’s Day Rice Krispies Treats
• Easy Red Velvet Brownie Pie Recipe
• Easy Red Velvet Cake Mix Cookies

The post Easy Linzer Cookies appeared first on Jess Loves Baking.

Cakes are hard to make and take a lot of work though. Cookies are much easier to make. These Irish Cream sugar cookies are fairly simple, and taste amazing because there is Irish cream in both the cookie dough and the frosting. I don't recommend skipping the frosting, but if you don't want to take the extra step you can skip it and just make the cookies (with or without the sprinkles). They still taste really good. If you want to add the sprinkles and skip the frosting, just add them to the top of the cookie dough before baking them.

But if you want the extra flavor, you definitely wont want to skip the frosting. It's really creamy and delicious, and the Irish cream isn't too overpowering. Its hard not to lick up all the frosting and eat it just by itself.

Bailey's Irish Cream Sugar Cookies

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Sugar cookies with frosting

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 24 cookies
• Category: Dessert

Ingredients

Units USM

• ½ cup butter (softened)
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1 egg
• ¼ cup Irish cream liqueur
• 1 ⅔ cups all purpose flour
• ¼ tsp salt
• ½ tsp baking soda

Frosting

• 1 cup butter (softened)
• 2.5 cups powdered sugar
• 4 tbsp Irish cream liqueur
• sprinkles (optional)

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Instructions

1. Cream together the butter and sugars until fluffy. Add in the egg and Irish cream and mix until well combined.
2. In a separate bowl combine flour, salt and baking soda. Add flour mixture to wet ingredients and stir together. Form into a ball, wrap with plastic wrap and refrigerate for at least an hour.
3. Preheat the oven to 350°F (175°C).
4. Using a cookie scoop, or a spoon, drop evenly sized balls of cookie dough onto ungreased cookie sheets. Flatten cookie balls slightly (as these cookies don't spread much). If you aren't going to put frosting on the cookies, you can put sprinkles on the dough at this stage before baking.
5. Bake in preheated oven until the cookies are golden brown, 12-15 minutes. Cool completely before frosting.

Frosting

1. Using a mixer, whip the butter for about a minute until it is fluffy, then gradually add in the powdered sugar until it comes together as frosting. Add in the Irish cream and whip for another minute, until it is well incorporated.
2. Once cookies are completely cooled, spread frosting evenly on each cookie. Top with sprinkles if desired. Serve immediately, or store covered in the fridge.

The post Bailey's Irish Cream Sugar Cookies appeared first on Jess Loves Baking.

You don't have to make these just for Valentine's Day though, you can make them year round and swap in any chocolate you want in the center, like a Hershey's kiss or a peanut butter cup!

Ingredients:

• Red velvet cake mix: I used a (15.25-ounce) box Duncan Hines Perfectly Moist Red Velvet Cake Mix. Other brands may have slightly larger or smaller box sizes, and in my experience they will all work with this recipe.
• Oil: Canola oil is the best to use, or vegetable oil. You could swap in pretty much any other oil though.
• Eggs: Two large eggs
• Heart shapes chocolates: For Valentine's Day you definitely want to use heart shaped chocolates, because they make the cookies look so cute. I used Hershey's milk chocolate hearts. You can use anything you find at the store.

Directions for Red Velvet Cake Mix Cookies:

These are just so simple. You start by mixing together the cake mix, oil and eggs in a bowl until everything is well incorporated. Then you just drop the dough onto cookie sheets, and then bake them. Once they are done and cooled for a few minutes, you press the chocolate heart candies into the cookies, let them cool completely, then eat them. Thats it!

Tips:

• Storing: These cookies will stay fresh if stored in an airtight container at room temperature for up to 5 days. I don't recommend freezing the fully baked cookies, but you can freeze the cookie dough and bake it from frozen, just add about 2 minutes to the baking time.
• Refrigerating the dough: You can definitely bake these cookies right after you drop them onto the baking sheets, but I refrigerate the dough on the baking sheets for at least 15 minutes because it gives the cookies a uniform shape when they bake and keeps them from spreading too much.
• Other Cake Mixes/Chocolates: You can absolutely use a different flavor of cake mix and different chocolates for this recipe to make other types of cookies. Feel free to experiment!

Red Velvet Cake Mix Cookies

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Quick and easy red velvet cookies using cake mix

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 24 cookies
• Category: Dessert

Ingredients

• 1 15.25 oz package red velvet cake mix
• ⅓ cup oil
• 2 large eggs
• 24 chocolate heart candies

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Instructions

1. Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper, then set aside.
2. In a large bowl combine the cake mix, oil and eggs until well mixed. Use a cookie scoop to drop dough onto prepared cookie sheets, leaving each cookie at least 2 inches apart. Refrigerate cookies on the baking sheets for 15-30 minutes.
3. Bake in the preheated oven 10 to 12 minutes, until the tops of the cookies are set. Remove from the oven and allow the cookies to cool for 5 minutes on the baking sheet, then lightly press one chocolate heart into the center of each cookie. Remove cookies from the baking sheets and allow to cool completely.

The post Easy Red Velvet Cake Mix Cookies appeared first on Jess Loves Baking.

Why make Irish Cream Chocolate Chip Cookies

Other than it just being a fun this to do for Saint Patrick's Day, there are a few reasons why you might want to make chocolate chip cookies with Bailey's Irish cream. First, if you're looking for a boozy twist on a classic cookie, this is a great way to do it. The Irish cream adds a nice richness and depth of flavor to the cookies. Plus, it's a fun way to change up your cookie game. If you're feeling adventurous, give it a try!

Why is Bailey's Irish Cream so delicious?

Bailey's Irish cream is by far my favorite to use in these types of recipes. There are many reasons why Bailey's Irish Cream is so good. First, it is made with real Irish whiskey, which gives it a unique and smooth flavor. Second, it is made with fresh cream, which makes it rich and creamy. Third, it is only slightly sweet, so it is not overly sweet like some other liqueurs. Finally, it is very versatile and can be used in many different cocktails, enjoyed on its own, or put into baked goods.

Tips

• You can make the dough ahead of time and refrigerate it for up to a week, or even freeze it for up to 4 months.
• You can bake these from frozen, just bake them for 15 minutes instead of 10. Of you can thaw the dough for a few hours before baking it.
• Make sure you don't over-bake these cookies. They are much better when they are soft and chewy.
• You can try different types of chocolate chips, any type will taste good in these. They even make Bailey's baking chips you could try.
• Coffee Creamer- If you dont want to use actual Bailey's Irish Cream, they sell an Irish Cream coffee creamer you could swap in instead.

Bailey's Chocolate Chip Cookies

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• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 22 minutes
• Yield: 24 cookies
• Category: Dessert

Ingredients

• ½ cup unsalted butter (softened)
• ½ cup granulated sugar
• ½ cup dark brown sugar
• 1 large egg
• 2 tbsp Bailey's Irish Cream
• 1 ½ cup flour
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup semi-sweet chocolate chips

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Instructions

1. Preheat oven to 350 degrees F.
2. In a large bowl cream together the butter, granulated sugar and brown sugar until fluffy.
3. Beat in the egg and Irish cream until incorporated.
4. In a separate medium bowl whisk together the flour, baking soda and salt
5. Mix the dry ingredients into the bowl with the butter mixture and beat until well mixed. Fold in the chocolate chips.
6. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake in the preheated oven for approximately 8-10 minutes, until they just start to turn golden.

Other Saint Patrick's Day Recipes to try:

• Irish Cream Sugar Cookies
• Boozy Irish Brownies
• Easy Guinness Brownies
• https://www.mashed.com/789244/guinness-brownies-recipe/

The post Bailey's Irish Cream Chocolate Chip Cookies appeared first on Jess Loves Baking.

Why you will love these cookies:

• Cozy Flavor: These cookies capture the comforting taste of a warm cup of hot cocoa, perfect for chilly days.
• Rich Chocolate Taste: Made with cocoa powder and chocolate chips, these cookies are a dream for chocolate lovers.
• Nostalgic Vibes: The cookies bring back memories of sipping hot cocoa, making them a perfect winter treat.
• Simple to Make: They don’t require advanced baking skills, making them easy to enjoy anytime.
• Perfect for Sharing: Great for Christmas cookie gatherings, cookie swaps, or homemade gifts.
• Kid-Friendly: With a soft texture, they’re a hit with kids and adults alike!
• Versatile: Ideal for dessert tables, cozy evenings, or even alongside a cup of hot cocoa!

How to make hot cocoa cookies

These are very easy to make. You just need to mix everything in one bowl, scoop the dough and put some mallow bits on top of the cookies. Very quick and simple, but they look really cool and taste delicious and are perfect for a Christmas Cookie swap. Try them out and let me know how it goes!

Why use Mallow Bits?

I usually use Mallow Bits in cookies rather than mini marshmallows because mini marshmallows tend to be very melty and the cookie will fall apart. Mallow Bits wont melt so they are great for cookies. They also are good for decorating the cookies. I usually buy them at Target, but I have also bought them and other similar marshmallow bits on Amazon.

What is the difference between hot cocoa and hot chocolate?

A lot of people use hot cocoa and hot chocolate synonymously for any warm chocolate drink, but they actually aren't the same thing. Hot cocoa is made with cocoa powder, sugar, and milk while hot chocolate is usually just made with melted chocolate and milk. But you can call these cookies hot cocoa cookies or hot chocolate cookies!

FAQ for Hot Cocoa Cookies

Q: Can I make these hot cocoa cookies ahead of time?
A: Yes! You can make the dough ahead and refrigerate it for up to 2 days. When ready to bake, let the dough sit at room temperature for about 10 minutes before baking for best results. Baked cookies can be stored in an airtight container for up to a week.

Q: Can I freeze these cookies?
A: Absolutely! These hot cocoa cookies freeze well. You can freeze the dough balls before baking or freeze the baked cookies. For baked cookies, store them in an airtight container or freezer bag for up to 3 months.

Q: Are these cookies suitable as Christmas cookies?
A: Definitely! These hot cocoa cookies make wonderful Christmas cookies. Their rich, chocolatey flavor and marshmallow center make them a festive addition to any holiday cookie tray.

Q: Can I add other toppings?
A: Yes! Try adding crushed candy canes, mini marshmallows, or a dusting of cocoa powder on top for an extra festive touch.

Hot Cocoa Cookies

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Hot cocoa in cookie form

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 36 cookies

Ingredients

• ½ cup butter (softened)
• ½ cup granulated sugar
• ¼ cup light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup all purpose flour
• ⅓ cup unsweetened cocoa
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup mini chocolate chips
• ½ cup mallow bits

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Instructions

1. Preheat the oven to 350°F.
2. In a large mixing bowl cream together the butter, granulated sugar and brown sugar until fluffy. Mix in the egg and vanilla extract.
3. Whisk together the flour, cocoa, baking soda and salt. Combine with the butter mixture and mix until well combined. Add in the chocolate chips and mallow bits (save some to add to the tops of the dough once the cookies are scooped) and mix until just incorporated.
4. Scoop even sized cookies onto ungreased cookie sheets and press down gently to flatten the tops. Add mallow bits to the top of the cookies. Bake cookies for 10-12 minutes in the preheated oven. Let cool completely before eating.

The post Hot Cocoa Cookies appeared first on Jess Loves Baking.

Once they’re out of the oven, each bite has a mix of flavors and textures. The cookie is soft and chewy, while the bacon gives a hint of crunch. These cookies are great for sharing at parties or gifting to friends. They’re also fun for anyone who likes trying something a little different. From the first bite to the last crumb, these cookies are an easy way to impress. So, whether you’re a bacon lover or just curious about new flavors, this recipe will bring something unexpected to the table. Ready to start baking? Let’s dive into the details of making these sweet and salty treats!

Bacon Chocolate Chip Cookie ingredients:

• Butter. Gives the cookies a rich flavor and soft, chewy texture. Using unsalted butter lets you control the saltiness.
• Bacon grease. Adds a smoky, savory flavor and extra moisture to the dough, enhancing the bacon’s presence in the cookies.
• Brown sugar. Contains molasses, which adds moisture and gives the cookies a chewy texture with a slight caramel flavor.
• Granulated sugar. Helps the cookies spread and adds crispness around the edges.
• Eggs. Binds the ingredients together and add moisture, helping to create a soft, tender cookie.
• Vanilla extract. Enhances the flavor of both the chocolate and bacon, adding warmth and depth to the cookies.
• Flour. Provides structure to the cookies, giving them the right balance between chewy and crispy.
• Baking soda. Helps the cookies rise and ensures they have a light, airy texture while baking.
• Salt. Enhances the overall flavor and balances the sweetness from the sugar and chocolate.
• Semi-sweet chocolate chips. Offers a rich, slightly bitter contrast to the sweetness of the cookie dough and the saltiness of the bacon.
• Bacon. Adds a salty, savory bite that complements the sweetness of the chocolate, creating the signature sweet-salty combo.

Bacon Chocolate Chip Cookie Key Tips and Variations:

Maple twist: For a smoky-sweet vibe, drizzle a little maple syrup into the cookie dough or use maple bacon.

Crispy bacon is key: Make sure to cook the bacon until it’s crispy so it doesn’t get soggy in the cookies.

Chill the dough: For thicker cookies, chill the dough in the fridge for 30 minutes before baking.

Play with mix-ins: You can swap semi-sweet chocolate chips for dark chocolate, or add chopped nuts for extra crunch.

FAQs:

What’s the best chocolate to use?
Semi-sweet chocolate chips work best, but you can also use dark chocolate, milk chocolate or even white chocolate for a sweeter version.

Can I use pre-cooked bacon?
Yes, you can use pre-cooked bacon, but make sure it’s still crispy. If it's soft, bake it in the oven for a few minutes to get that crunch.

How do I store these bacon cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months.

Can I make the dough ahead of time?
Absolutely! You can make the dough a day in advance and refrigerate it. Just bring it to room temperature before baking.

Can I make this bacon cookie recipe vegetarian?

You definitely can make this a vegetarian recipe and still get the same flavor. Swap out the bacon grease in the cookies with more butter, and use any kind of plant-based bacon you like in place of regular bacon so you still get the bacon flavor.

Bacon Chocolate Chip Cookies

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Sweet and salty collide in these perfectly chewy bacon chocolate chip cookies that combine savory bacon with sweet chocolate chips.

• Author: Jessica Morone
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 24 cookies
• Category: cookies

Ingredients

¼ cup bacon grease

¼ cup unsalted butter, softened

½ cup granulated sugar

½ cup brown sugar

1 egg

1 teaspoon vanilla extract

1 ¾ cup all purpose flour

¾ teaspoon baking soda

1 cup semi-sweet chocolate chips

1 cup crumbled bacon

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Instructions

1. Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper, set aside.
2. In a large bowl cream together the bacon grease, butter, granulated sugar and brown sugar until fluffy.
3. Mix in the egg and vanilla extract until combined.
4. Add the flour and baking soda to the bowl and mix until just incorporated. 
5. Fold in the chocolate chips and bacon until combined.
6. Use a medium cookie scoop to scoop dough onto the prepared baking sheets.
7. Bake in the preheated oven for 12-14 minutes until golden brown. 
8. Let cool slightly, then move to a cooling rack to cool completely. Enjoy!

The post Bacon Chocolate Chip Cookies appeared first on Jess Loves Baking.

When my co-workers birthday was coming up, I had to try to come up with something she would like as a treat. She hates chocolate, so that left out a lot of things I usually make. I remembered that she told me that her favorite ice cream flavor was cherry vanilla, so that inspired me to make cookies that had similar flavors.

These cookies are very simple and delicious. It is important that the cherries be dried as much as possible before folding them into the batter, or the juice will dye the batter a pink color.

Cherry Vanilla Cookies

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Sugar cookies with marachino cherries and vanilla chips in them

• Author: Jessica Morone
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 Dozen

Ingredients

• ½ cup butter (softened)
• ½ cup white sugar
• ½ cup brown sugar
• 1 egg
• ½ tsp vanilla extract
• 1 cup all purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup white chocolate chips
• 1 jar maraschino cherries (cherries washed, dried, and chopped into small chunks)

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Instructions

1. Preheat the oven to 350 degrees
2. In a large bowl cream together the butter and sugars until fluffy.
3. Beat in eggs and vanilla extract until combined.
4. In a separate bowl, combine the flour, baking soda and salt. Gradually add the flour mixture to the butter mixture and mix well. Fold in the cherries and the white chocolate chips.
5. Drop by rounded teaspoons onto cookie sheets. Bake in the preheated oven for 8-10 minutes until lightly browned.

The post Cherry Vanilla Cookies appeared first on Jess Loves Baking.

Why you will love these Cookie Butter Bars

• They are incredibly tasty.
• The combination of cookie butter and chocolate chips is irresistible.
• These are super simple to make
• They are done in less than 30 minutes
• You can make them ahead of time and they will last for up to 5 days
• They are a great way to use up any leftover cookie butter you might have.

Tips for baking these

• Ensure you do not overbake these, over 25 minutes and they could get too dry.
• Line the pan with parchment paper so you can easily remove the bars to cut them
• Store these in an airtight container for up to five days, or freeze them for later.

Different Mix-Ins

There are a few different options that can be used in place of chocolate chips in these cookie bars. You could switch it up and use white chocolate, peanut butter chips, or M&Ms. You could also try dried fruit, chopped nuts, or even toffee pieces are all great substitutes that will add a different flavor to the bars. Whatever you use, make sure to add it at the end of the recipe so that it doesn't get lost in the batter.

Cookie Butter Bars

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• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 bars
• Category: Dessert

Ingredients

• 1 ¼ cup flour
• ½ cup sugar
• 1 tsp salt
• ½ tsp baking powder
• ⅓ cup cookie butter
• ½ cup brown sugar
• 2 large eggs
• ¼ cup butter (unsalted)
• 2 tbsp milk
• 1 tsp vanilla extract
• ½ cup chocolate chips

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Instructions

1. Preheat the oven to 350 degrees F. Lightly grease a 9x9-inch baking pan, set aside.
2. In a medium bowl whisk together the flour, sugar, salt and baking powder
3. In a separate large bowl combine the cookie butter, brown sugar, eggs, butter, milk and vanilla extract until everything is well mixed.
4. Slowly add the flour mixture to the wet ingredients and mix until well combined.
5. Fold in the chocolate chips
6. Spread batter evenly into prepared pan. Bake in the preheated oven for 20-25 minutes, until a toothpick inserted into the center comes out clean. Cool completely, then cut and serve.

If you like these Cookie Butter Bars you might also be interested in some of my other bar recipes:

• Easy Dulce De Leche Bars
• Coconut Key Lime Pie Bars
• Cannoli Bars

The post Cookie Butter Bars appeared first on Jess Loves Baking.

These pumpkin whoopie pies have a soft pumpkin cake, spiced with cinnamon and pumpkin pie spice, and then filled with cream cheese buttercream. They are the perfect fall treat!

What are Whoopie Pies?

Whoopie pies are two small cakes sandwiched together with a filling between them. They look like cookie sandwiches, but the cookies are fluffier and softer. They are the official state treat of Maine, and a New England and Pennsylvania favorite. The cakes and fillings can be any flavor, but are traditionally chocolate with marshmallow filling.

Tips

• Since you can make the whoopie pies and the fillings any different flavor combination you want, it's fun to experiment. you can use my cake recipe with a different filling, or use my filling recipe with a different cake recipe. Its all up to you!
• I find that its best to use an ice cream scoop to scoop up the dough and put it on the cookie sheets, that way all the scoops are the same size, and its easier to match up top and bottom parts of the whoopie pie. No matter what you use, make sure you make even scoops otherwise you'll end up with pieces that are too different in size to look right together.
• Leave at least 2 inches between each whoopie pie on the cookie sheet so that when they spread out while baking they have plenty of room.

Pumpkin Whoopie Pies

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• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 8 pies
• Category: Dessert

Ingredients

• ½ cup dark brown sugar
• ¼ cup vegetable oil
• ½ cup canned pumpkin
• 1 large egg
• 1 tsp vanilla extract
• ¾ cup all purpose flour
• ¼ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• ½ tsp pumpkin pie spice

filling

• 3 oz cream cheese
• 3 tbsp butter (softened)
• ¾ cup confectioners sugar
• ½ tsp vanilla extract
• 1 pinch salt

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Instructions

Whoopie Pies

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl whisk together the brown sugar, oil, pumpkin, egg, and vanilla until well combined.
3. Whisk together the flour, baking powder, baking soda, salt, ground cinnamon and pumpkin pie spice. Add the dry ingredients to the wet ingredients and mix well.
4. Using an ice cream scoop or tablespoon, drop evenly sized scoops of batter onto the prepared cookie sheets 2 inches apart each, making 16 scoops total.
5. Bake 10-15 minutes, until the cakes are springy. Let cool completely.

Filling

1. Beat cream cheese, butter, and salt until smooth. Add confectioners' sugar and vanilla extract and continue beating until smooth. Chill filling until it holds its shape, about 30 minutes.
2. Spread one tablespoon of filling onto the flat side of one cookie, top with another cookie. Repeat until you have 8 whoopie pies.

The post Pumpkin Whoopie Pies appeared first on Jess Loves Baking.

I've been absolutely obsessed with dulce de leche lately. Its just so scrumptious and makes everything taste better. It's been hard not to just keep putting it into different desserts and make 100 recipes with it. But I figure we probably need some variety of recipes on this website and not just dulce de leche ones. But I'll probably have at least a few more to post as time goes on.

As with my Easy Dulce De Leche Bars, these cookies can be made with homemade dulce de leche, like from my Easy Homemade Dulce de Leche recipe. Or you can simplify the recipe by buying the store bought kind. Either way, these are some of the most delicious cookies I've ever made. The dough smells so amazing while you're making it that its hard to not eat the raw dough. You could probably just use the dough recipe for some really yummy cookies, but its even better when you fill it with dulce de leche.

We served these recently at an outdoor socially distanced gathering at my house. Several people asked for the recipe. And I was told that they were some of the best cookies they had ever tried. So I definitely think these are a winner!

Tips

To make these Dulce De Leche Filled Cookies actually be stuffed with the dulce de leche you will want to start by basically making thumbprint cookies with the dough.

Then you pipe the dulce de leche into the wells of the thumbprint cookies and cover it with the remaining dough. Make sure at this point that the dulce de leche is completely covered and wont leak out during baking!

Dulce de Leche Filled Cookies

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• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 24 cookies

Ingredients

• 2 cups all purpose flour
• 1 tsp ground cinnamon
• ½ tsp baking powder
• ½ tsp salt
• ¾ cup brown sugar
• ½ cup butter (softened)
• 1 egg
• 1 tsp vanilla extract
• ¼ cup dulce de leche

Cinnamon Sugar Coating

• ⅓ cup sugar
• ½ tsp ground cinnamon

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Instructions

1. Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
2. Whisk the flour, cinnamon, baking powder and salt together.
3. In a separate bowl, beat brown sugar and butter together until creamy. Add the egg and vanilla and mix until combined. Mix in the dry ingredients until well combined.
4. Shape the dough into 24 balls. There should be cookie dough left over. Place the balls 2 inches apart on the prepared cookie sheets. Use a spoon or your thumb to make a large ½ inch imprint in each ball.
5. Place the dulce de leche into a piping bag or ziplock bag. Cut off the edge of the bag and pipe dulce de leche into each thumbprint hole until ¾ full. Cover dulce de leche with a piece of the reserved dough. Gently roll the cookie balls in the cinnamon sugar mix until coated, then place back on the cookie sheet.
6. Bake in the preheated oven for 10-15 minutes, until the edges are lightly browned. Let cool completely before eating.

The post Dulce De Leche Filled Cookies appeared first on Jess Loves Baking.

As I've mentioned before, Coca-Cola is my favorite type of soda. And that is why I keep making fun desserts with it. This time I'm using the classic flavor of Coke, so I thought I should use the classic flavor of chocolate to go with it.

These cookies have a crispy outside, are chewy and fudgy inside, and are a very rich chocolate flavor. And that makes these some of the best cookies I've ever made. I've tried these cookies without the cola and they taste ok, but the Coca-Cola makes them truly outstanding!

How to make Chocolate Coca-Cola Cookies

For these Chocolate Coca-Cola recipe the Coca-Cola is boiled down to a thicker syrup that makes the cola flavor a lot stronger. The Coca-Cola syrup adds a depth of flavor in these cookies that doesn't exist without it. They don't end up being too sweet though, which is important.

Besides being really delicious, they are also incredibly pretty. I loved taking photos of them, especially with the bright red Coca-Cola can next to them. I may have overdone it with the photos, but its still true that they are very pretty. If you give these out to other people they are sure to be impressed by both their flavor and their appearance.

Chocolate Coca-Cola Cookies

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3.3 from 3 reviews

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 36 cookies
• Category: Dessert

Ingredients

• ½ cup coca-cola
• ½ cup butter
• 1 cup semi-sweet chocolate chips
• 1 ½ cups sugar
• ½ cup cocoa powder (unsweetened)
• 1 egg
• 1 tsp vanilla extract
• 1 ½ cups flour
• ½ tsp baking soda
• ¼ tsp salt

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Instructions

1. In a small saucepan heat the coca-cola until boiling, then lower heat and simmer for about 15 minutes until the liquid is reduced by half. Put the reduced soda in the fridge for about 15 minutes until cool
2. Pre-heat the oven to 350°F.
3. Add the butter and chocolate chips to a large microwave safe bowl, and heat in 30 second increments until the butter and chocolate have melted, stirring every 30 seconds (it took me about 90 seconds total). Stir together until smooth.
4. Stir the sugar and cocoa powder into the butter mixture until combined. Add the vanilla extract, egg and coca-cola and mix together. Add the flour, baking soda and salt and mix until well combined.
5. Use an ice cream scoop to scoop tablespoon sized balls onto ungreased nonstick cookie sheets. Bake for 10-12 minutes, then cool completely.

The post Chocolate Coca-Cola Cookies appeared first on Jess Loves Baking.

The first thing I did was google banana chocolate chip cookies to see what was out there. I didn’t intend to invent my own recipe for these, but what I found overwhelmingly was a lot of recipes for very cakey banana cookies. In fact the recipe inventors talked about how excited they were that their cookies were so cakey. I started this journey by making one of those recipes, and they were very good, but they were more like muffin tops than cookies. That wasn’t what I wanted at all! I wanted more of a true chewy chocolate chip cookie with banana in it. And so I began testing cookie recipes. It took 8 batches of cookies to get these right, but they are absolutely perfect.

I learned from my days of baking for a vegan friend that bananas are a substitute for eggs. I tried these cookies several times with different amounts of eggs plus the bananas, but ultimately any amount of eggs I added made the cookies too cakey. But with the eggs omitted completely and using just one large banana these cookies became the perfect chewy cookie.

These cookies are moist, have a bit of a crunchy exterior, but are still soft inside, and taste amazing.

The Best Banana Chocolate Chip Cookies

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Chewy and delicious banana cookies

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2 Dozen
• Category: Dessert

Ingredients

• ½ cup butter (softened)
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 large banana (mashed)
• 1 tsp vanilla extract
• 1 ½ cup all purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup semisweet chocolate chips

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Instructions

1. Preheat the oven to 350 degrees F
2. Cream together the butter, white sugar, and brown sugar. Add in the mashed banana, vanilla extract, baking soda and salt and stir everything together until combined.
3. Add in flour to the wet mixture and mix well. Fold in chocolate chips.
4. Drop by large spoonfuls onto ungreased cookie sheets. Bake in the preheated over for 10-12 minutes, until the cookies are browned.

The post The Best Banana Chocolate Chip Cookies appeared first on Jess Loves Baking.

These cookies are very easy to make and taste just like little cinnamon rolls. They use a sugar cookie dough filled with cinnamon sugar and drizzled with icing. If you want to save time, you can buy sugar cookie mix from the store and prepare it with the package directions, or even buy refrigerated sugar cookie dough and thaw it to room temperature, then just start the recipe with the filling instructions.

Cinnamon Roll Cookies

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These taste just like the rolls, but are much smaller and easier to make

• Prep Time: 2 hours 30 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 42 minutes
• Yield: 36 cookies
• Category: Dessert

Ingredients

Cookie dough

• 2 ¼ cup all purpose flour
• ½ tsp baking powder
• ¼ teaspoon salt
• ¾ cup butter (room temperature)
• ¾ cup sugar
• 1 large egg
• 1 tsp vanilla extract

Filling

• ½ cup brown sugar
• ¼ cup butter
• 2 tsp cinnamon

Icing

• ½ cup powdered sugar
• 1 tbsp milk
• ½ tsp vanilla extract

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Instructions

Cookie Dough

1. Combine the flour, baking powder, and salt, set aside.
2. Cream together the butter and sugar until well mixed and fluffy.
3. Mix in the egg and vanilla extract. Mix until combined.
4. Add the flour mixture in slowly until dough is well formed.

Filling

1. Divide the dough into 2 equal parts. On a floured piece of parchment paper or silpat mat roll the dough into squares of about ¼ inch thickness.
2. In a small microwave safe bowl, microwave the brown sugar, butter and cinnamon until butter is melted. Approximately 30 seconds- 1 minute. Stir until the mixture is blended.
3. Spread half the filling onto each square of cookie dough. Leave about an inch border on each side of the dough empty.
4. Tightly roll up each square into a log. Chill the logs in the fridge for at least 2 hours. (this prevents the cookies from spreading when they are baking)

Baking

1. Preheat the oven to 350 degrees fahrenheit. Line cookie sheets with parchment paper or with silpat mats.
2. Take the rolled dough out of the refrigerator. Cut into slices of about ½ inch thick, place on cookie sheets.
3. Bake cookies for 11-12 minutes until lightly browned. Allow cookies to cool completely before adding icing.

Icing

1. Whisk the powdered sugar, milk and vanilla extract together. Drizzle over the cookies with a spoon or piping bag.

The post Cinnamon Roll Cookies appeared first on Jess Loves Baking.

I love lemon bars, but they can be so messy to eat. I was trying to come up with a way to eat them without getting my hands all sticky, and these little cookie cups are the best way to solve this problem! They have the taste of a lemon bar, without the mess. To make them easy, I made the lemon curd in the microwave.

Lemon bar cookies

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Lemon bars in cookie form

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 12 cookies
• Category: Dessert
• Cuisine: American

Ingredients

Cookies

• ½ cup sugar
• 8 tbsp butter
• 1 egg
• 1 tsp vanilla
• 1 ⅓ Cup Flour
• ½ teaspoon baking soda
• ¼ tsp baking powder

lemon curd

• ¾ cup sugar
• 2 eggs
• 1 egg yolk
• ¾ cup lemon juice (preferably fresh, but bottled lemon juice works)
• 6 tbs butter, melted

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Instructions

Cookies

1. Preheat oven to 375 degrees F.
2. Coat a mini muffin tin with butter or nonstick cooking spray
3. In a large mixing bowl cream butter and sugar together until fluffy. Beat in the egg and vanilla. Add in the flour, baking soda and baking powder and mix until combined.
4. Roll batter into 12 1" balls and push into the muffin tin.
5. Bake for 8-10 minutes or until golden brown.After taking the cookies out of the oven, immediately press the insides of the cookies down with the backside of a spoon to make a little cup for the filling to go into each cookie. Let the cookies cool completely.

Filling

1. In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Add in lemon juice and butter.
2. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon (usually 3-5 minutes total) Remove from the microwave. If the curd is overcooked, you can spoon out the bits of egg, or strain the liquid through a sieve.

Putting them together

1. Spoon about a teaspoon of lemon curd into each cookie to fill.
2. Refrigerate for at least 30 minutes, or until lemon curd has set. The easiest way to get the cookies out of the pan is to us a butter knife to pop them out of the pan. Sprinkle the cookies with powdered sugar if desired.

The post Lemon Bar Cookies appeared first on Jess Loves Baking.