Summer parties might be almost everyone’s favorite thing about the summer. And what is one of the best thing about summer parties? The food, duh! Cookies have been a delicious treat for ages and the best part is there are so many different ways to make them! Here are 5 cookie recipes for the summer parties you attend!
Cinnamon Roll Cookies
A combination of cookies with that cinnamon roll flavor, this is a cookie that cinnamon lovers will enjoy. They’ll be begging you for the cookie recipes!
- One batch sugar cookie dough you can make your own, or just buy a roll
- 1/4 stick butter melted
- Brown Sugar
- 1 cup powdered sugar
- 1/2 teaspoon real vanilla extract
- 1/2 tablespoon milk or cream
- 1/2 tablespoon melted butter
- Roll out sugar cookie dough into a large rectangle (flour your rolling surface to avoid stickage!)
- Lather with melted butter
- Sprinkle liberally with a layer of cinnamon
- Sprinkle liberally with a layer of brown sugar
- Roll up and wrap in foil or plastic wrap
- Chill for two hours (or place in freezer for 30 minutes)
- Slice cookies off roll and bake according to sugar cookie directions. (I found thin slices worked best).
Drizzle with glaze & enjoy!
- Glaze Instructions:
- Mix liquid ingredients.
- Very slowly drizzle butter/milk mix into confectioner’s sugar, stirring constantly until you get desired consistency
Grandma’s Old Fashioned Peanut Butter Cookies
There is just something about the sweet taste of peanut butter that everyone enjoys. People love it, dogs love it, how can you ever go wrong with this recipe of the cookie recipes? Unless someone is allergic of course then I advise against making these, but for those who aren’t, you’ll enjoy this one!
- 1 c. unsalted butter, softened
- 1 tsp. vanilla extract
- 1 c. light brown sugar
- 1 c. granulated sugar
- 2 eggs
- 1 c. creamy peanut butter
- 3 c. all-purpose flour
- 2 tsp. baking powder
- 1/8 tsp. salt
- Place butter and vanilla extract in a mixing bowl; beat with a stand mixer or electric mixer at medium speed until fluffy, about 2 minutes. While continuing to beat, gradually add brown sugar and granulated sugar; beat until well combined.
- Add eggs, one at a time, beating after each addition until incorporated. Add peanut butter and beat until combined.
- Add flour, baking powder, and salt; mix on low speed until just combined.
- Roll dough into 1-inch balls; place on a cookie sheet. Flatten with a fork dipped in granulated sugar; repeat with the fork turned perpendicular to the first marks to create a cross-hatch pattern.
- Bake at 375 degrees for about 9 minutes, or until very lightly browned.
S’mores Chocolate Chip Cookies
This recipe, of course, had to be on the list of cookie recipes because it is the enjoyment of the campfire without all the messiness.
- 2 and 1/3 cups all-purpose flour
- 1/2 cup graham cracker crumbs, very finely crushed (see post for more on this)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoons vanilla
- 2 large eggs, at room temperature
- 2 cups semi-sweet chocolate chips
- 1 cup mini marshmallows
- 2 sheets graham crackers, roughly chopped (about 1/2 cup)
- Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper and set aside. In a medium-sized bowl whisk together the flour, graham cracker crumbs, baking soda, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter and both sugars; beat on medium-speed for 2 to 3 minutes, or until light and fluffy. Add the vanilla and beat smooth. Beat in the eggs, one at a time, beating well after each addition. Reduce mixer speed to low and gradually add in the flour mixture. Be sure not to over beat here! Turn mixer off. Using a sturdy spatula or wooden spoon, fold in chocolate chips, marshmallows, and graham crackers.
- Roll 3 tablespoon sized portions of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave 2″ between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Place baking sheets in preheated oven, one at a time, and bake for 11 to 12 minutes, or until golden at the edges but still soft in the middle. Let cookies cool for 10 minutes on the sheet before transferring to a wire wrack to cool completely.
What’s better than the average cookie and an average brownie? Two in one!
- 12 ounces bittersweet chocolate chips 60-70% cacao
- 1/2 cup butter
- 3 large eggs
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder not Dutch-processed
- 1 cup pecans chopped, optional
- 1/2 cup mini semisweet chocolate chips
Melt bittersweet chocolate chips and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.
- Remove from heat, and set aside.
In the bowl of a stand mixer, beat the eggs, sugars, vanilla, baking powder, and salt on high speed 5 minutes, or until the batter is thick and creamy. This step is key, so make sure to beat the mixture for the full 5 minutes.
- Reduce the speed to low, and mix in the melted chocolate until well-combined.
- Stir in flour and cocoa powder just until combined.
Add nuts, if using, and mini chocolate chips. Stir in to combine. The batter should be the consistency of a thick brownie batter at this point.
- Cover the batter, and chill for 30 minutes.
- Preheat oven to 350 F. Line two baking sheets with parchment paper.
- Using a 1.5 tablespoon cookie scoop, drop batter onto the prepared cookie sheets about 2 inches apart.
- Bake cookies 8-10 minutes. The cookie will look set at the edges but still be a little wet looking in the center. Don’t overbake, or the cookies won’t be crackly and fudgy.
- The shiny, crackly crust will develop as the cookies cool on the baking sheet.
Cookies & Cream Cookies
This cookie recipe on the list of cookie recipes is like the motherlode. The amazing cookies & cream flavor everyone loves combined in one sweet cookie is sure to satisfy any sweet tooth!
- 1 cup butter softened
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 4.2 oz pkg Oreo Cookies & Cream pudding mix
- 2 eggs
- 1 tsp vanilla extract
- 2 1/4 cups flour
- 1 tsp baking soda
- 1 cup white chocolate chips optional*
- 15 Oreo cookies coarsely crushed (you want big chunks!)
- Using a hand mixer, cream the butter and sugars. Add the pudding mix and mix until well blended.
- Add the eggs and vanilla and mix well.
- Add the flour and baking soda and continue mixing.
- Stir in the white chocolate chips and Oreo cookie chunks.
- Drop cookies by rounded teaspoonfuls (I use a cookie scoop) onto a greased cookie sheet. Bake for 10 minutes at 350. Enjoy!