• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sugared & Stirred

dairy-free. still delicious.

  • Home
  • Recipes
    • Bars + Brownies
    • Breads
    • Cake
    • Cookies
    • Gluten-Free
    • Ice Cream + Popsicles
    • Pies + Pastries
    • Vegan
  • About
  • Contact
  • Resources
    • FAQ
    • Shop
    • Work with Me

Cookies

Thin Mint Cookies

March 17, 2023 by Rachael Ng Leave a Comment

Thin Mint Cookies

Crunchy chocolate peppermint cookies coated in a rich peppermint dark chocolate. These crisp Thin Mint Cookies are the perfect homemade version of the Girl Scout cookie we all know and love!

Thin Mint Cookies

We all know the classic Girl Scout Thin Mint Cookies. They’re crunchy, minty, and enrobed in a lovely dark chocolate. This homemade version of the beloved mint chocolate cookie will delight your taste buds and send you right to that nostalgic *cookie season* (minus the searching and/or waiting for delivery!). These cookies have the perfect snappy crunch of a thin mint cookie, plus the delicious chocolate peppermint flavor.

These cookies take more time (and patience 😉 ) than most of my cookie recipes as they require quite a bit of chill time. Chilling the dough multiple times makes it easier to handle and ensures the cookies won’t spread in the oven, ensuring they keep their lovely cut-out shape. It’s also important to be extra careful when rolling your cookie dough as you only want it to be around 1/8″ thick (or just slightly thicker) in order to get the perfect snappy, crispy cookie. I tested these at 1/4″ thick and the cookies came out chewy in the middle. Yes, these cookies are more work, but if it’s homemade thin mints you’re after, then I promise it’s all worth it! 

Why You’ll Love These Cookies

  • The dough comes together in just one bowl
  • They’re made with pantry staples
  • The cookie is snappy, crunchy, and crisp – just like the original version
  • The peppermint flavor is perfectly balanced (there’s plenty of it!)
  • You can easily halve this recipe to make fewer cookies

What You’ll Need

  • Plant-based butter adds that buttery flavor we all love in our cookies. Feel free to use regular butter or plant-based butter (I use Country Crock Plant Butter Sticks). 
  • White granulated sugar helps these cookies get that crispy, crunchy texture. Of course it also adds sweetness. I would not replace this with any other sugar as we don’t want to risk adding too much moisture (brown sugar will add moisture).
  • Honey binds the ingredients together. Since there are no eggs in this recipe (to bind ingredients), honey gets the job done. Feel free to use maple syrup as a vegan alternative to honey.
  • Peppermint extract adds flavor! Make sure your extract is labeled peppermint and not mint.
  • Vanilla extract also adds flavor. I like to add this to most of my bakes and find it goes well with the chocolate flavor.
  • Salt enhances flavor and cuts sweetness.
  • Dutched cocoa powder adds a darker color and richer chocolate flavor to these cookies. I don’t recommend natural or black cocoa powder.
  • All-purpose flour makes up the bulk of the dough. Feel free to use a bleached or unbleached variety (I like to use unbleached).
  • Dark or semi-sweet chocolate bar makes up the chocolate coating. It’s important to use chopped chocolate (and not chocolate chips) as the chocolate bar(s) won’t seize when mixed with peppermint extract.

Q&A

Do I need to chill the dough? Yes! The chilling process firms up the dough so it’s easier to roll. And then you’ll chill it a bit more so it’s easier to cut. Then you’ll chill it once more right before baking to ensure the cookies don’t spread/or lose their shape.

What happens if I don’t freeze the cookies before baking? You run the risk of the dreaded cookie spread. I promise the key to cut-out cookies is freezing the cookies for a bit right before baking.

Do I need to poke holes in the cookies? Yes, because if the cookies don’t have any holes, then the steam will puff the cookies slightly in the middle during the baking process. For flat, even cookies, you need to poke holes!

Can I halve this recipe? Absolutely! Divide each of the ingredients by two (this is easiest when using a scale) and bake per the recipe.

Q&A Continued

What kind of plant-based butter do you use? For the last few years, I’ve only used Country Crock Plant Butter Sticks (with olive oil or almond oil) in all my recipes – it’s affordable and relatively easy to find (at least in the US).

Can I use chocolate chips? Unfortunately, no. The peppermint extract will make the chocolate chips seize up upon melting, so only chopped chocolate (dark or semi-sweet) will work in this recipe. 

My cookies aren’t crunchy, what happened? This could mean that your cookies are too thick, or that they weren’t baked long enough. It’s really important to cut these cookies around 1/8″ thick (or only slightly thicker). 1/4″ is too thick for these cookies and will result in a chewy cookie. 1/8″ is the perfect thickness to get that snappy, crunchy cookie.

Will the chocolate coating get melty out of the fridge? Since we aren’t tempering the chocolate, the coating will begin to melt once it touches warm hands, but it won’t get melty just sitting out at room temperature. If you’re looking for thin mints with a snappy chocolate coating, I recommend tempering your chocolate prior to coating – you can find some tips on how do that here.

Yield: ~50 Cookies

Thin Mint Cookies

Thin Mint Cookies

Crunchy chocolate peppermint cookies coated in a rich peppermint dark chocolate - a delightful homemade version of the Girl Scout cookie we all know and love!

Prep Time 1 hour
Cook Time 40 minutes
Additional Time 1 hour 30 minutes
Total Time 3 hours 10 minutes

Ingredients

Cookies

  • 1/2 cup (113g) plant-based butter (or regular butter), softened
  • 2/3 cup (140g) white granulated sugar
  • 6 Tbsp (126g) honey
  • 1/2 tsp peppermint extract
  • 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 cup (40g) Dutched cocoa powder
  • 1 1/2 cups (195g) unbleached all-purpose flour

Chocolate Coating

  • 1 1/2 cups (230g) dark or semi-sweet chocolate, finely chopped (NOT chocolate chips)
  • 3 Tbsp (42g) plant-based butter (or regular butter)
  • 2 tsp peppermint extract (feel free to add less if you like)
  • 1-1.5 Tbsp olive oil (or coconut oil)

Instructions

Bake the Cookies

  1. In a large bowl, beat together the softened butter and sugar until fluffy, about 30 seconds. Beat in the honey. Then beat in the peppermint and vanilla extracts. Beat in the salt.
  2. Sift in the cocoa powder and flour and use a large spoon or spatula to mix until the dough comes together. Use your hands to shape the dough into two balls. Flatten each ball into a disc shape, wrap in plastic, and refrigerate for 1 hour.
  3. Once chilled, remove one dough disc from the refrigerator and place between two pieces of parchment paper (about the size of a baking sheet). Roll dough to slightly thicker than 1/8" (thinner cookies will be crispier). Place the rolled dough, along with the parchment paper on a baking sheet and place in the freezer for 10 minutes. Repeat for the second dough disc.
  4. Pull the rolled dough out of the freezer and use a round or scalloped circular cookie cutter (mine is 1 3/4" across) to cut the cookies. It's okay if your cookies stick to the parchment paper (they likely will as these cookies are thin). Remove the excess dough and then gently peel the cut-out cookies off the paper and transfer them to a clean baking sheet lined with parchment (you can re-use the original paper if you'd like), spacing them at least 1/4" apart - these cookies don't spread.
  5. Immediately poke venting holes into the tops of each cookie, using a fork or toothpick (I poked five holes). Place the cookies back in the freezer for 10 minutes and preheat your oven to 325°F.
  6. After the final chill, bake the cookies at 325°F for 12-14 minutes. It's difficult to tell when the cookies are done as they will come out of the oven soft and crisp up as they cool. I recommend doing a test cookie to see how long it takes in your oven - take a single cookie and bake at 13 minutes, allow to cool, and then test the snappiness by breaking it in two (it should make a snapping sound).
  7. Allow the cookies to cool completely on the baking sheet before transferring to a cooling rack. In the meantime, repeat steps 3-6, re-rolling the excess dough, until all cookies are baked.

Coat the Cookies

  1. Once the cookies are cooled, you can begin making the coating. Near your stove, set up a baking sheet with parchment paper, 2-3 forks, and some paper towels.
  2. Prepare a double boiler by bringing 1 inch of water to a simmer in a medium pot. Set a large, heat-proof bowl (metal or glass) on top of the pot, making sure the bowl isn't touching the water.
  3. Add the finely chopped chocolate, butter, and peppermint extract to the pot. Gently stir as the steam from the simmering water melts the chocolate. Once melted, add olive oil by the teaspoon until the chocolate reaches a thin enough consistency that it runs off of a spoon in a stream.
  4. Lower the heat to the lowest setting, keeping the chocolate warm, and begin dipping the cookies. Place cookie top-side down into the chocolate. Use a fork to turn the cookie over, making sure the cookie is coated. Lift up the cookie and gently shake off the excess chocolate.
  5. Take another, clean fork, and transfer the cookie to it. Then slowly transfer the cookie to your prepared baking sheet to set. I found it's best to go slow to avoid making a mess of the chocolate.
  6. To keep the cookies from pooling chocolate around them, I like to wipe the forks on the edge of the bowl so they don't accumulate too much chocolate. Every other cookie, wipe the second, cleaner fork on your paper towel. This ensures the cookies won't pool with chocolate around the edge once they're laid on the paper.
  7. Once all cookies have been dipped, place the baking sheet in the refrigerator to allow the cookies to set. Enjoy the cookies cold or let them "thaw" at room temperature for 10 minutes before enjoying. These cookies can be very crunchy once chilled, so I recommend cutting them in half before enjoying cold - they're easier to eat this way.
  8. Store leftover cookies in the refrigerator in an airtight container, or at room temperature, with parchment paper between layers to keep them from sticking together.

Notes

  1. Butter: I use Country Crock Plant Butter Sticks (with olive oil or almond oil) in my recipes.
  2. Chilling: you won't want to skimp on the chilling in this recipe. It's necessary at every step to ensure the dough is easy to work with and doesn't spread in the oven.
  3. Vegan: for vegan cookies, replace the honey with maple syrup.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Cookies, Dairy-free, Vegan Tagged With: dairy free thin mint cookies, dairy free thin mints, dark chocolate thin mints, homemade thin mint cookies, homemade thin mints, thin mint cookies, thin mints from scratch, thin mints recipe, vegan thin mint cookies, vegan thin mints

Peanut Butter Oatmeal Chocolate Chip Cookies

March 9, 2023 by Rachael Ng Leave a Comment

Peanut Butter Oatmeal Chocolate Chip Cookies

Sweet and chewy Peanut Butter Oatmeal Chocolate Chip Cookies loaded with oats and chocolate chips. These big, sturdy cookies are sure to fly off the cooling rack. With their chewy middle and crisp edges, they are totally irresistible!

Peanut Butter Oatmeal Chocolate Chip Cookies

We all know that peanut butter and chocolate is one of the most beloved combinations in the baking world. We all love it. Well, most of us do. These cookies combine the sweet taste of brown sugar with peanut butter, oats, and dark chocolate chips – a combination that will have these cookies flying off the cooling rack (at least that’s how it went down at my house). I started with my Peanut Butter Monster Cookies recipe and tweaked the amount of dry ingredients to get these big, sturdy Peanut Butter Oatmeal Chocolate Chip Cookies.

These cookies come together just like a standard chocolate chip cookie, but you’ll add peanut butter, an extra egg yolk for chewiness, a bit of corn starch (also for chewiness!), and dark chocolate chips. Of course you don’t have to use dark chocolate, but I think it balances out the sweetness of the cookies perfectly. Top these cookies with a bit of sea salt (if you like) and you’ve got an irresistible batch of cookies that you’re sure to love.

Why You’ll Love These Cookies

  • Made in one bowl
  • Require no chill time
  • Chewy texture
  • Made with pantry staples
  • Chocolate and peanut butter (need I say more?)

What You’ll Need + Possible Substitutions

  • Plant-based butter adds that buttery taste we all love in our cookies. Feel free to use your favorite vegan butter or regular dairy butter in this recipe.
  • Light brown sugar adds sweetness and moisture. The molasses in the brown sugar helps add a chewy texture to these cookies.
  • White granulated sugar also adds sweetness. It helps the cookies spread, creates that cookie texture we all love, and even adds a nice crisp to the edges of the cookies. If you’re looking to cut sweetness in these cookies, you can use coconut sugar 1:1 in this recipe (raw sugar and unrefined cane sugar will work as well). Note that the gram measurements will vary based on sugar type.
  • Natural peanut butter brings all the PB flavor. I like to use a runny, room temperature peanut butter made with just peanuts. I haven’t tested this recipe with a peanut butter spread (what we all like on our PB&J sandwiches).
  • Egg and egg yolk are added to these cookies to help bind the ingredients together. The extra yolk adds a rich flavor and chewier texture.

Continued below…

Ingredients Continued…

  • Vanilla extract adds flavor – you don’t want to skimp here.
  • Corn starch also lends a hand to a chewier cookie texture. Feel free to use arrowroot starch or tapioca starch in its place. You can also leave it out completely for a less chewy cookie.
  • Baking soda leavens these cookies and aids in proper spread.
  • Salt helps cut sweetness and enhances flavor.
  • All-purpose flour also binds ingredients and makes up the cookie dough. Feel free to use a bleached or unbleached variety. If you’re looking to add a whole wheat variety, I recommend only replacing up to 1/2 of the AP flour with a whole wheat flour (white whole wheat, spelt, etc).
  • Quick oats are added to make these oatmeal cookies. I like to use the smaller quick oats as I find they bind to the other ingredients better than regular rolled oats.
  • Dark chocolate chips pair wonderfully with the sweet cookie. Of course you can use your favorite chocolate chips, but I really only recommend semi-sweet or dark chocolate to help balance the sugar in the cookie.

More Peanut Butter & Chocolate Recipes

Spelt Chocolate Chip Cookie Bars with Peanut Butter

Peanut Butter Sandwich Cookies with Whipped Ganache

Chocolate Cookies Stuffed with Peanut Butter

Peanut Butter Swirl Brownie Cookies

Yield: 12 Big Cookies

Peanut Butter Oatmeal Chocolate Chip Cookies

recipe peanut butter oatmeal chocolate chip cookies

Sweet and chewy peanut butter cookies loaded with oats and chocolate chips. These big, sturdy cookies are sure to fly off the cooling rack - you will love them!

Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 1 hour

Ingredients

  • 1/4 cup (58g) plant-based butter (or regular butter), softened
  • 1/2 cup (85g) light brown sugar, lightly packed (see Note 1)
  • 1/2 cup (105g) white granulated sugar
  • 1/2 cup (128g) natural peanut butter (made with just peanuts), room temp
  • 1 large egg + 1 large egg yolk, room temp
  • 1 tsp vanilla extract
  • 1 tsp corn starch
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1/2 cup (65g) unbleached all-purpose flour
  • 3/4 cup (75g) quick oats
  • 1/2 cup (90g) dark or semi-sweet chocolate chips
  • Flakey sea salt to top (optional)

Instructions

  1. Preheat your oven to 350°F and line a baking sheet with parchment paper. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
  2. In a large bowl, beat together the softened butter and sugars for 30 seconds. Beat in the runny peanut butter. Beat in the egg, egg yolk, and vanilla extract.
  3. Add the corn starch, baking soda, and salt and beat until combined. Add the flour and quick oats and use a large spoon or spatula to mix the ingredients until no flour streaks remain. Stir in the chocolate chips (tip: leave a few chocolate chips out to press into the dough balls later).
  4. Scoop dough balls 3 Tbsp in size, six per batch/baking sheet. Roll each dough ball smooth, pulling chocolate chips from within each dough ball and pressing them into the top. I like to make sure no chocolate chips are hanging out the bottom of the dough balls - this makes for less chocolate mess when moving baked cookies off the baking sheet. If desired, press the extra chocolate chips you saved into the tops of the dough balls.
  5. Bake at 350°F for 10-12 minutes. Allow the cookies to cool on the baking sheet for 2 minutes before removing to a cooling rack. If desired, sprinkle sea salt top each cookie.
  6. Repeat Steps 4 & 5 to finish baking the dough, making sure your baking sheet is completely cool before adding more dough balls (I gently wave mine in the air to cool it down).
  7. Store leftover cookies in an airtight container at room temperature.

Notes

  1. Brown Sugar: if using cup measurements (instead of grams), I've found that using the cup to directly scoop the brown sugar creates what I call "loosely packed". You don't want to smash or pack the brown sugar into the cup.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Cookies, Dairy-free Tagged With: dairy free cookies, dairy free oatmeal peanut butter cookies, easy peanut butter cookies, easy peanut butter oatmeal cookies, no chill cookie recipe, oatmeal cookies with peanut butter and chocolate chips, oatmeal peanut butter cookies, one bowl cookie recipe, peanut butter chocolate chip cookies, peanut butter oatmeal chocolate chip cookies, peanut butter oatmeal cookies, quick cookie recipe

Maple Pecan Oatmeal Cookies

November 2, 2022 by Rachael Ng Leave a Comment

Maple Pecan Oatmeal Cookies

If fall were a cookie, this is it. Heavy on the brown sugar and crunchy pecans, these lightly spiced Maple Pecan Oatmeal Cookies have a smidge of maple flavor for extra autumn oomph. If you love oatmeal cookies then you will really love these!

It’s officially November and that means it is holiday season at our house. Throwing up the Christmas decorations, prepping for Thanksgiving, and enjoying all things cozy. I’m ready for it all! These Maple Pecan Oatmeal Cookies are perfect for the weeks leading up to December (and even into January as the weather gets chillier).

The cookie dough base is a simple, no-chill dough with a few key ingredients added in for ultimate autumn vibes. Make these chewy, comforting cookies for Thanksgiving, take them for your co-workers, or bake them up on a cool night to enjoy with your favorite movie. Whatever you bake them for, I know you will love them!

 

What You’ll Need

Plant-based butter brings that classic buttery flavor to these cookies. Feel free to use regular butter instead, making sure to use a stick butter that is softened.

White granulated sugar sweetens these cookies and brings a perfect cookie texture to this recipe. You can swap this sugar for raw or unrefined cane sugar, or coconut sugar.

Light brown sugar adds flavor and sweetness to this recipe. The molasses in the sugar adds flavor depth that you won’t get with other sugars.

Egg binds the ingredients together. I haven’t tested this recipe with any egg alternatives.

Maple extract adds maple flavor (duh). It has a very distinct maple scent and flavor – one whiff will take you back to maple donuts from your favorite donut shop. If you can’t find maple extract, you can replace it with vanilla extract and consider these Pecan Oatmeal Cookies 🙂

Salt enhances flavor and cuts sweetness. You can use whatever plain (unflavored) salt you have on hand.

Baking soda leavens the cookies and allows for proper spread.

Ground cinnamon & ground nutmeg both add flavor. I don’t recommend skipping either!

All-purpose flour makes up the bulk of the cookie dough. Feel free to use bleached or unbleached flour.

Old-fashioned oats make these oatmeal cookies. I haven’t tested this recipe with quick oats.

Pecans add flavor and crunch, and make these so seasonally appropriate for the fall and holiday season.

 

More Fall Recipes

Chai Spice Brown Sugar Cookies

Pumpkin Chai Spice Rice Krispie Treats

Mulled Apple Cider Cake with Penuche Frosting

Caramel Pecan Coffee Cake

Yield: 12 Big Cookies

Maple Pecan Oatmeal Cookies

maple pecan oatmeal cookies

Classic oatmeal cookies get an upgrade for autumn! The crunchy pecans, cozy spices, and smidge of maple extract will keep you coming back bite after bite!

Prep Time 30 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 1 hour

Ingredients

  • 1/2 cup (113g) plant-based butter (or regular butter), softened
  • 1/2 cup (113g) white granulated sugar
  • 1/2 cup (104g) light brown sugar, packed
  • 1 large egg
  • 1 tsp maple extract
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 cup (130g) all-purpose flour
  • 1 1/4 cups (125g) old-fashioned oats
  • 2/3 cup (86g) chopped pecans

Instructions

  1. Preheat your oven to 350°F and line a baking sheet (or two) with parchment paper.
  2. In a large bowl, beat together the softened butter and sugars until combined and fluffy. Beat in the egg and maple extract. Beat in the salt, baking soda, cinnamon, and nutmeg.
  3. Add the flour and oats and use a large spoon or spatula to stir until a cookie dough forms. Finally, gently stir in the chopped pecans.
  4. Scoop dough balls 3 Tbsp in size, 6 per baking sheet. Roll the dough balls smooth and use your fingers to slightly flatten them.
  5. Bake cookies at 350°F for 10-12 minutes. (Optional: as soon as the cookies come out of the oven, use the back of a small spoon to gently re-shape them for more perfect circles.) Allow the cookies to cool for 2 minutes on the baking sheet before moving to a cooling rack.
  6. Repeat steps 4 & 5, making sure your baking sheet is totally cool before placing dough balls on it (you can gently, and carefully, wave your baking sheet in the air to speed up the cooling process).
  7. Store leftover cookies in an airtight container at room temperature.
© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

 

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Cookies, Dairy-free Tagged With: best oatmeal cookies, cinnamon oatmeal cookies, cookies for autumn, cookies for thanksgiving, dairy free oatmeal cookies, fall cookie recipes, fall cookies, maple oatmeal cookies, oatmeal cookies for thanksgiving, oatmeal cookies with cinnamon, oatmeal cookies with maple, oatmeal cookies with nuts, oatmeal cookies with pecans, oatmeal pecan cookies

Chewy Peanut Butter Cookies

September 2, 2022 by Rachael Ng Leave a Comment

These quick and easy Chewy Peanut Butter Cookies are exactly what you’re looking for. They’re made with standard pantry ingredients, come out of the oven in no time, and have the perfect moist and chewy texture. You will love them!

Chewy Peanut Butter Cookies

The perfect peanut butter cookie does exist. Chewy. Moist. And so easy. I’m telling you, these cookies are it. My perfect peanut butter cookie. They come together like a chocolate chip cookie (creaming the butter & sugars and then beating in most of the other ingredients), but they’re packed with peanut butter instead of chocolate chips. I’ve used this recipe as a base for other peanut butter recipes, and it’s a win every single time. I have no doubt you will love these chewy cookies! Happy baking!

What You’ll Need + Possible Substitutions

  • Plant-based butter creams together with the sugars and makes for a moist, buttery cookie. You can use regular butter in its place if you’re not following a dairy-free diet.
  • Light brown sugar adds sweetness and flavor. Light or dark brown sugar will work in this recipe.
  • White granulated sugar also adds sweetness. You can use a raw or unrefined cane sugar (or even low GI coconut sugar), but the gram measurement will differ (see Note 1 below recipe).
  • Peanut butter makes these peanut butter cookies! You’ll need the “natural” kind made with just peanuts, and it needs to be runny + room temperature in order to use it in this recipe.
  • Egg + egg yolk bind the ingredients together while making these cookies so chewy and delicious. I haven’t tested this recipe with any egg replacements.

Ingredients Continued…

  • Vanilla extract add flavor – don’t leave it out 😉
  • Corn starch helps make these cookies extra chewy. Arrowroot starch or tapioca starch will work as well.
  • Baking soda leavens these cookies and lends a hand to their perfect spread.
  • Salt enhances flavor.
  • All-purpose flour is the main dry ingredient. You can use a bleached or unbleached variety. If you’re looking for slightly healthier option, you can replace up to 1/2 of the all-purpose flour with a whole wheat or spelt variety like I did here.

More Peanut Butter Recipes

Chocolate Chip Peanut Butter Spelt Cookie Bars

Peanut Butter Swirl Brownie Pizza

Peanut Butter Sandwich Cookies with Whipped Ganache

Yield: 15 Cookies

Chewy Peanut Butter Cookies

chewy peanut butter cookies

Quick & easy peanut butter cookies with a deliciously chewy texture. If you're craving PB cookies then you need these!

Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 1 hour

Ingredients

  • 1/4 cup (58g) plant-based butter stick, softened

  • 1/2 cup (86g) light brown sugar, lightly packed

  • 1/2 cup (113g) white granulated sugar

  • 1/2 cup (128g) natural peanut butter (made with just peanuts), room temp
  • 
1 large egg + 1 large egg yolk

  • 1/2 tsp vanilla extract
  • 

1 tsp corn starch
  • 
1/2 tsp baking soda
  • 
1/2 tsp salt

  • 1 1/4 (163g) cup unbleached all-purpose flour

Instructions

  1. Preheat your oven to 350°F and line a baking sheet (or two) with parchment paper.
  2. In a large bowl, beat together the plant-based butter (or regular butter) and sugars. Beat in the peanut butter.
  3. Beat in the egg, egg yolk, and vanilla extract. Beat in the corn starch, baking soda, and salt. Finally, use a large spoon or spatula to stir in the flour until all is combined.
  4. Scoop cookies 1.5 Tbsp in size, 6-8 at a time (per baking sheet). Roll the dough balls smooth and then press each one down slightly (you can use a fork if you prefer).
  5. Bake at 350°F for 8-9 minutes. Allow the cookies to cool for 2 minutes before transferring to a cooling rack.
  6. Repeat steps 4 & 5 until all cookies are baked, making sure the baking sheet(s) is room temperature each batch. NOTE: I sprinkled my baked cookies with a bit of white sugar.
  7. Store leftover cookies in an airtight container at room temperature.

Notes

  1. Sugar: feel free to use white sugar as the recipe is written OR 1/2 cup of raw sugar (107g), unrefined cane sugar (120g), or coconut sugar (83g) in its place.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Cookies, Dairy-free Tagged With: best peanut butter cookies, chewy peanut butter cookies, dairy free peanut butter cookies, easy peanut butter cookies, fast peanut butter cookies, peanut butter cookies, peanut butter cookies with butter, quick peanut butter cookies

Funfetti Sugar Cookie Bars

August 11, 2022 by Rachael Ng Leave a Comment

Ultra soft Funfetti Sugar Cookie Bars with a melt-in-your-mouth vanilla buttercream. These sweet cookie bars are the perfect base recipe for whatever sugar cookie bar you can dream up.

Funfetti Sugar Cookie Bars

First things first: do we like “confetti” or “funfetti” to describe these cookie bars? Because I truly cannot decide what to name these bars! I’ve previously used both terms to describe my sprinkle-laden treats, but for everyone else’s sake, let’s go with FUNFETTI. I think this term is more widely used.

Anyway, these cookie bars are everything you want in a simple sugar cookie bar. They’re seriously soft-baked (thanks to the powdered sugar in the dough), they’re topped with the easiest vanilla buttercream, and, of course, the sprinkles add a whole level of excitement and versatility! Turn them into holiday-themed bars, birthday bars, or, leave out the sprinkles all together for a more sophisticated cookie bar. ALSO. Flavor options. This recipe is an amazing base recipe that can be flavored with lemon, orange, peppermint, or whatever else you’re feeling. Mix up the buttercream topping and you can have pink strawberry bars! Go wild, friends. And most importantly, enjoy!

Why You’ll Love These Cookie Bars

  • Seriously soft in texture
  • Frosting to cookie ratio is *chef’s kiss*
  • The perfect base recipe for flavor add-ins
  • Can be cut into 18 or 24 bars
  • Simple recipe made with pantry staples

What You’ll Need

  • Plant-based butter adds moisture and a buttery flavor to the cookie dough and frosting. Feel free to use your favorite plant-based butter or regular salted butter.
  • Powdered sugar is used instead of granulated sugar in the cookie dough, making the dough very soft (like a Lofthouse cookie!). You’ll also need it for the buttercream frosting.
  • Eggs bind the ingredients together – I haven’t tested this recipe with any egg substitutes.
  • Vanilla bean paste lends a lovely flavor to the bars and frosting. Regular vanilla extract will work just fine, but you’ll miss out on those little specks of vanilla bean! If you’re looking to edit the flavor, this is where you can use orange extract, lemon extract, peppermint extract, etc. I recommend replacing up to 1 tsp of the vanilla bean paste with another flavor.
  • Salt enhances flavor and cuts sweetness – very necessary for these sweet bars!
  • Corn starch also keeps these cookie bars soft in texture. And helps them last longer (they stay soft for a few days on the counter).
  • All-purpose flour makes up the bulk of the cookie dough. Feel free to use a bleached or unbleached variety.
  • Jimmies sprinkles (the long ones!) are the best sprinkles to use for the cookie dough as they give those little bursts of color that we’re after. For the top of the bars, you can use whatever sprinkles you like.
  • Plant-based milk helps thin the frosting to a spreadable consistency. Feel free to use any plant-based milk, regular milk, or even water.

More Sugar Cookie Recipes

Soft & Chewy Confetti Cookies

Soft Sugar Cookies with Strawberry Frosting

Chai Spice Brown Sugar Cookies

Coconut Sugar Cookies (made with coconut sugar)

Yield: 18 or 24 Bars

Funfetti Sugar Cookie Bars

funfetti sugar cookie bars recipe

Ultra soft Funfetti Sugar Cookie Bars with a melt-in-your-mouth vanilla buttercream and plenty of festive sprinkles - for whatever you're celebrating!

Prep Time 30 minutes
Cook Time 15 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 15 minutes

Ingredients

Cookie Bars

  • 2/3 cup (150g) plant-based butter, softened (or regular butter)
  • 2 cups (240g) powdered sugar
  • 2 large eggs, room temp
  • 2 tsp vanilla bean paste (or vanilla extract
  • 1 tsp salt
  • 1/4 cup (32g) corn starch
  • 2 3/4 cup (358g) all-purpose flour
  • 6 Tbsp (65g) jimmies sprinkles (+ 1 Tbsp to sprinkle on top)

Vanilla Frosting

  • 1/2 cup (113g) plant-based butter, softened (or regular butter)
  • 1 tsp vanilla bean paste (or vanilla extract)
  • 1-2 tsp plant-based milk (or regular milk)
  • 2 cups (240g) powdered sugar

Instructions

Make the Bars

  1. Bring your eggs to room temperature (if needed) by adding them to a glass of warm water for roughly 10 minutes. Meanwhile...
  2. Preheat your oven to 350°F and prepare a 9x13” baking pan - coat with non-stick spray and line the bottoms + 2 long sides with a large piece of parchment paper. Fold the excess paper over the edges and trim with scissors.
  3. In a large bowl, beat together the butter and powdered sugar until combined - it will seem dry at first but will turn into a creamy mixture.
  4. Beat in the eggs and vanilla bean paste. Beat in the salt and corn starch until just combined. Use a large spoon to stir in the flour. And finally, gently stir in the sprinkles.
  5. Spoon the dough into your prepared baking pan. Gently press the dough evenly across the bottom of the pan, getting it as level as possible - you can use the back of a spoon, spatula, your fingers, etc.
  6. Bake at 350°F for 13-16 minutes. Allow the cookie bars to cool in the pan set on top of a cooling rack.

Frost the Bars

  1. Once cooled, remove the bars from the pan, set them aside, and make the frosting. In a medium bowl, beat together the butter and vanilla bean paste. Beat in the powdered sugar.
  2. Add milk 1 tsp at a time and beat, adding just enough until the frosting texture reaches a firm but spreadable and creamy consistency.
  3. Spoon all of the frosting onto the big cookie bar. Use an icing spatula to swirl the frosting across the surface of the cookie. Immediately top with extra sprinkles.
  4. Slice into even pieces (18 or 24 bars) and enjoy!
  5. Store leftover cookie bars in a single layer in an airtight container at room temperature.
© Rachael | Sugared & Stirred
Cuisine: American / Category: Bars

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Bars, Cookies, Dairy-free Tagged With: confetti cookie bars, dairy free cookie bars, frosted cookie bars, funfetti bars, funfetti cookie bars, funfetti cookies, funfetti sugar cookie bars, recipes with sprinkles, recipes with vanilla bean, sprinkle cookie bars, sprinkle cookies, vanilla bean cookie bars, vanilla bean sugar cookie bars

  • Go to page 1
  • Go to page 2
  • Go to page 3
  • Interim pages omitted …
  • Go to page 12
  • Go to Next Page »

Primary Sidebar

Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Never miss a recipe!

Instagram

Peanut Butter Oatmeal Chocolate Chip Cookies — save these for when your mid-week cookie craving hits 🍪🥛
Ultra fluffy Coconut Cake!! Three 6” layers of homemade coconut flavored cake with coconut buttercream — all wrapped up with plenty of shredded coconut for maximum flavor 🥥✨
Easy, one-bowl Coconut Lime Cookies packed with SPRING flavor! Add your fave chocolate chips and enjoy these soft-baked cookies ☺️
Thin Mint Cookies 🌱 Snappy chocolate peppermint cookies with a dark chocolate peppermint coating — a homemade version of the cookie we all know and love 🤎
Quick & simple Double Chocolate Banana Cookies with a *real* cookie texture! These chocolate cookies use mashed banana in place of eggs for a lovely banana flavor (without sacrificing texture — no cakey cookies here) 🍌✨
Fan of cookie bars? You’ll love these Peanut Butter Cookie Bars with chocolate chips and a sprinkling of sea salt (optional!) 🥜🧂
✨NEW✨ Ginger Kale Smoothie — a zippy, nutritious drink based off the beloved green smoothie from Jamba Juice. With bright lemon, nutrient-dense kale, and frozen fruit, this flavorful smoothie makes for a perfect snack 🥭
It’s officially spring, which means I’m ready for all things FRUITY 🫐🍑✨
These Healthier Zucchini Chocolate Chip Muffins are lightly-spiced, perfectly fluffy, and vegan-friendly 🌱 With a 5-star rating over on the blog, I think you’re gonna love them! 🌟

Top Recipes

  • Egg Yolk Chocolate Chip Cookie Bars
  • Peanut Butter Spelt Chocolate Chip Cookie Bars
  • Peanut Butter Oatmeal Chocolate Chip Cookies
  • Big Chocolate Chip Cookies for Two
  • Double Chocolate S'mores Cookies

Footer

Connect with Me

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Copyright © 2023 · Foodie Pro & The Genesis Framework

 

Loading Comments...