10 Homemade Cookies Recipes To Make While Quarantined

• 1/2 c. (1 stick) melted butter
• 1/2 c. granulated sugar 
• 1/2 c. packed brown sugar 
• 1 tsp. pure vanilla extract 
• 1 c. almond flour 
• 1/2 tsp. kosher salt 
• 2/3 c. mini chocolate chips
• 24 Oreos
• 1 c. chocolate chips
• 1 tbsp. coconut oil 
• 1/4 c. sprinkles 

Directions

Step 1 – Line a large baking sheet with parchment paper. In a large bowl, whisk together melted butter, sugars, and vanilla. Stir in almond flour and salt, then fold in mini chocolate chips.

Step 2 – Separate Oreos trying to keep creme intact. Place 2 tsp of cookie dough on Oreo half with creme, then sandwich with another half of Oreo. Repeat with remaining Oreos and dough. 

Step 3 – Place chocolate chips and coconut oil in a microwave-safe bowl and microwave in 30-second intervals until melted. Dip Oreos halfway into chocolate, place on the prepared baking sheet, and top with sprinkles. Refrigerate until chocolate is hardened, 1 hour.

Andes Chip Cookies

These homemade cookies are so delicious!

Ingredients

• 1 c. (2 sticks) melted butter
• 1 c. packed brown sugar
• 1/2 c. granulated sugar 
• 2 eggs
• 1 tsp. pure vanilla extract
• 3 c. all-purpose flour
• 1 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 1 tsp. espresso powder (optional)
• 1 c. chopped Andes mints
• 1 c. chocolate chips

Directions

Step 1 – Preheat oven to 375° and line two large baking sheets with parchment paper. In a medium bowl, whisk flour, baking soda, salt, and espresso powder until combined. 

Step 2 – In a large bowl, using a hand mixer, beat butter and sugars until smooth and mixture is light. Add eggs, one at a time, beating well between each addition. Add vanilla and beat until combined.

Step 3 – Gradually add dry ingredients to wet ingredients and stir until just combined. Fold in most Andes and chocolate chips.

Step 4 – Using a medium cookie scoop, form dough into balls and place on prepared baking sheets, about 2″ apart. Flatten slightly then top with the remaining Andes.

Step 5 – Bake until cookies are set and edges are golden, 10 to 12 minutes.

Cookiedilla

This isn’t homemade cookies. This is a heart attack just looking at it!

Ingredients

• 1/2 (16.5-oz) package refrigerated chocolate chip cookie dough
• 1/2 c. marshmallow creme
• 1/2 c. chocolate fudge sauce

Directions

Step 1 – Preheat oven to 350° and line a baking sheet with parchment paper. Divide cookie dough into 2 balls and place them on separate sides of the prepared baking sheet. Flatten into big disks.

Step 2 – Bake until golden and cooked through, 15 to 20 minutes. (Now is not the time for an underbaked, gooey center!) Let cool on baking sheet 10 minutes, then transfer to a wire rack and let cool completely. Keep oven on. 

Step 3 – Spread marshmallow creme on the bottom of one cookie. Spread chocolate fudge sauce on the bottom of other cookie and place, chocolate-side down, on top of marshmallow creme. 

Step 4 – Return to oven and bake until warmed through 3 to 4 minutes.

Step 5 – Slice and serve.

Molasses Cookies

The Christmas classic of all these homemade cookies recipes.

• 2 c. all-purpose flour
• 1 1/4 tsp. baking soda
• 1/2 tsp. baking powder
• 1 1/2 tsp. ground cinnamon
• 2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1/2 tsp. freshly ground black pepper
• 1 tsp. kosher salt
• 3/4 c. (1 1/2 sticks) butter softened
• 1/2 c. packed brown sugar 
• 1/3 c. molasses
• 1 large egg
• 1 tsp. pure vanilla extract
• 1 tbsp. freshly grated ginger
• 1/4 c. granulated sugar, for rolling

Directions

Step 1 – Preheat oven to 350° and line two large baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, baking powder, spices, and salt.

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Step 2 – In a large bowl using a hand mixer, cream butter, and brown sugar until light and fluffy. Beat in molasses, egg, vanilla, and ginger until combined. Mix in flour mixture until just combined. Cover and chill for at least 1 hour.

Step 3 – Using a medium cookie scoop, portion and roll dough into 1 1/2″ balls. Roll in sugar and arrange onto prepared baking sheets, 2″ apart.

Step 4 – Bake until puffed up and golden around edges, about 10 minutes.

Lemon Butter Cookies

These can be both homemade cookies or homemade bars. My mom has turned them into bars! Yum!

Ingredients

• 2 1/4 c. all-purpose flour
• 1 1/4 tsp. baking powder
• 3/4 tsp. kosher salt
• 10 tbsp. butter softened 
• 1 (8-oz.) block cream cheese, softened
• 1 1/4 c. granulated sugar
• 2 large eggs
• 2 tsp. finely grated lemon zest
• 1/4 c. fresh lemon juice
• 1 tsp. pure vanilla extract
• 10 drops yellow food coloring
• 3/4 c. powdered sugar

Directions

Step 1 – In a medium bowl, whisk flour, baking powder, and salt. 

Step 2 – In a large bowl using a hand mixer, beat butter and cream cheese with sugar until light and fluffy, about 2 minutes. Beat in eggs, lemon zest and juice, vanilla, and food coloring. Beat in dry ingredients until just combined. Cover the bowl with plastic and refrigerate until firm, at least 2 hours and up to overnight. 

Step 3 – Preheat oven to 325° and line a baking sheet with parchment paper. Roll dough into 2″ balls, then roll in powdered sugar. Let sit 2 minutes until sugar is absorbed, then reroll in powdered sugar (do not shake off excess). Place about 2″ apart on the prepared baking sheet and bake until cookies crackle and are set but still slightly soft in the center, 18 to 20 minutes. Transfer to a cooling rack and let cool completely. 

Banana Pudding Cookies

These homemade cookies are new to me. We haven’t tried these ones yet, but I can’t wait to give them a shot!

Ingredients

Giant Reese’s Stuffed Cookie

Who doesn’t love Reese’s?? Homemade cookies + candy = the perfect stuck at home treat!

Ingredients

• 1/2 c. creamy peanut butter, plus more, melted, for serving
• 1/2 c. (1 stick) Butter softened
• 1/2 c. brown sugar
• 1/4 c. granulated sugar, plus more for rolling
• 1 large egg
• 1 tsp. pure vanilla extract
• 1 1/2 c. all-purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 13 Reese’s Cups
• 1 1/2 c. mini Reese’s cups, plus more for garnish
• 1/4 c. Reese’s Pieces, plus more for garnish
• Chocolate Sauce, for serving
• Vanilla ice cream, for serving

Pumpkin Chocolate Butterscotch Chip Cookies

Adding pumpkin seems to be what we do as American’s. Adding it to our homemade cookies just seems natural!

Ingredients

• 2 c. flour
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 tsp. ground cinnamon
• 2 eggs
• 1 c. sugar
• 1/2 c. vegetable oil
• 1 c. canned pumpkin puree
• 2 tsp. vanilla extract
• 1 c. butterscotch chips
• 1 c. semi-sweet chocolate chips

Directions

Step 1 – Preheat oven to 325 degrees. In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Mix until well-blended.

Step 2 – In the bowl of an electric mixer, combine eggs and sugar, and beat on medium-high until smooth and pale, about 1 minute. Beat in the oil, pumpkin puree, and vanilla extract and mix until well-combined. Turn the mixer down and slowly blend in the flour mixture until just incorporated. With a rubber spatula, gently fold in the butterscotch and chocolate chips.

Step 3 – Using a medium-sized ice cream scoop, place mounds of cookie dough on a cookie sheet lined with parchment paper, about 2 inches apart. (The cookies will spread.) Allow baking about 15 minutes, until the cookies are springy to the touch. Allow cooling.

What kinds of homemade cookies do you enjoy making? Do you have a favorite recipe? If so, share it with us in the comments!