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Pumpkin Spice Monster Cookies

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Pumpkin Spice Monster Cookies

Big, bakery-style Monster Cookies all dressed up for autumn. With cozy pumpkin pie spice and creamy white chocolate chips, these fun, kid-friendly cookies are a popular cozy-season treat.

Pumpkin Spice Monster Cookies

Monster cookies for the Halloween season just make sense. Monster cookies for the beginning of fall? I’m there. Give me pumpkin spice. Give me white chocolate chips. Give me these Pumpkin Spice Monster Cookies, which combine classic fall flavors – and colors – with the beloved peanut butter oat “monster” cookie. Seriously, my family loves Monster Cookies.

To keep this recipe easy and simple, I’ve created the dough to be mixed all in one bowl; it can be baked immediately, so there’s no chill time required. Pumpkin pie spice is used to flavor these cookies, which keeps the ingredient list simple. And just a few orange candies dot the tops of the cookies, so you’ll only need a few tablespoons of candies.

Why You’ll Love These Cookies

  • Festive fall flavor and color
  • Delicious chewy texture
  • Dough requires zero chill time
  • Perfect excuse to bake with Halloween candy 😉

What You’ll Need

  • Plant-based butter brings that classic butter flavor and texture to these cookies. Feel free to use regular butter in its place. I like to use Country Crock Plant Butter Sticks with Olive Oil.
  • Light brown sugar adds sweetness and flavor. I like to scoop mine into the measuring cup using the cup itself and then level it off with a butter knife – I find this gives a consistent “loosely packed” brown sugar. Weighing the sugar works as well 😉
  • White granulated sugar also adds sweetness and lends a hand to the cookie’s spread and texture. You can replace the white sugar with raw cane sugar, unrefined cane sugar, or coconut sugar (just note that the gram weights will vary).
  • Natural peanut butter (the kind made with just peanuts) adds moisture and peanut butter flavor. You’ll want to make sure the PB is room temperature and runny before making these cookies. I haven’t tested this recipe with peanut butter spread.
  • Egg & egg yolk add chewiness and stability to the cookies. Eggs bind ingredients, and the extra egg yolk adds to the chewy texture.
  • Vanilla extract adds flavor – I don’t recommend skimping here!
  • Corn starch also lends a hand to the chewy texture. You can use arrowroot starch in its place.
  • Baking soda leavens the cookies.
  • Salt enhances flavor and cuts sweetness.

Continued below…

What You’ll Need

  • Pumpkin pie spice adds that autumnal spice flavor. I find that the official “pumpkin pie spice” works well here for convenience and ease. Of course you can add your own spice mix if you have these ground spices on hand: cinnamon, nutmeg, allspice, ginger, and cloves.
  • All-purpose flour makes up the bulk of the dough. I like to use an unbleached variety, but any all-purpose flour will work.
  • Quick oats are added for texture (they help make these like  classic “monster cookies”). I like to use the smaller quick oats instead of rolled oats as I find the cookies hold their shape better with the smaller oat pieces.
  • White chocolate chips add a festive color and flavor to these cookies. Of course any chocolate chip will work, so feel free to use your favorite.
  • Candy pieces dot the tops of these cookies. For that fall/Halloween look, you’ll want to use orange candy pieces. 

More Pumpkin Recipes

Pumpkin Chai Spice Rice Krispie Treats

Pumpkin Coffee Chocolate Chip Muffins

Pumpkin Muffins with Brown Sugar Icing

Yield: 11 Big Cookies

Pumpkin Spice Monster Cookies

Pumpkin Spice Monster Cookies

Big, bakery-style Monster Cookies with a touch of pumpkin pie spice and white chocolate chips. The perfect cookies for the cozy fall season.

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes

Ingredients

  • 1/4 cup (58g) plant-based butter (or regular butter), softened
  • 1/2 cup (100g) light brown sugar, lightly packed
  • 1/2 cup (100g) white granulated sugar
  • 1/2 cup (128g) natural peanut butter (made with just peanuts), room temp (see Note 1)
  • 1 large egg + 1 large egg yolk, room temp
  • 1 tsp vanilla extract
  • 1 tsp corn starch
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice (add an additional tsp for extra spice)
  • 3/4 cup (98g) unbleached all-purpose flour
  • 1/2 cup (50g) quick oats
  • 1/2 cup white chocolate chips (plus more to top cookies)
  • 2-3 Tbsp chocolate candy pieces (to top cookies)

Instructions

  1. Preheat your oven to 350°F and line a baking sheet with parchment paper. Bring the eggs to room temperature by placing them in a glass of warm water for ~10 minutes.
  2. In a large bowl, beat together the softened butter and sugars for 30 seconds. Beat in the runny peanut butter. And then beat in the egg and egg yolk. Beat in the vanilla.
  3. Beat in the corn starch, baking soda, salt, and pumpkin pie spice. Add the flour and quick oats and use a large spoon or spatula to combine the ingredients. Finally, stir in the white chocolate chips.
  4. Scoop dough balls 3 Tbsp in size (6 per baking sheet). Roll dough balls smooth and place on prepared baking sheet. Slightly flatten each dough ball into a disc shape. Press extra chocolate chips and the orange candies into the tops of the dough "discs".
  5. Bake cookies at 350°F for 11-13 minutes. If desired, immediately press more toppings into the cookies and use the back of a spoon to gently re-shape any lop-sided cookies. Allow cookies to cool on the baking sheet for 2 minutes before removing to a cooling rack.
  6. Repeat Steps 4 & 5 to finish baking the cookies, making sure the baking sheet is cool before placing dough balls on top.
  7. Store cooled cookies in an airtight container at room temperature (Note: cookies will be chewier and softer on the second day).

Notes

  1. Butter: I used Country Crock Plant-Based Butter with Olive Oil in this recipe. Regular butter will work as well.
  2. Peanut Butter: it's important to use a runny, room temperature peanut butter made with just peanuts for this recipe. I haven't tested this recipe with peanut butter "spreads".
  3. Brown Sugar: to get loosely packed brown sugar, use the measuring cup to scoop brown sugar into the cup directly from the bag/container and then level off the cup with the flat edge of a butter knife.

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

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Coconut Chocolate Chip Cookies

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Coconut Chocolate Chip Cookies (dairy-free)

Easy, one bowl Coconut Chocolate Chip Cookies packed with coconut flavor and semi-sweet chocolate chips – the perfect way to level up your favorite cookie.

 

Coconut Chocolate Chip Cookies

We all know that coconut and chocolate are a perfect match. These cookies mix your favorite coconut and chocolate flavors with a cookie base that’s soft-baked and made with extra brown sugar, just like an oatmeal cookie (which I based this recipe off of!). With sweetened coconut flakes and a touch of coconut extract, these cookies pack maximum flavor. Of course, you can leave out the extract for a lighter coconut flavor, or if you’re in a bind and don’t have any on hand. Feel free to use your favorite chocolate chips. I prefer a semi-sweet or dark chocolate chip, but white chocolate would also be delicious (like in these Coconut Lime Cookies), as would milk chocolate (just be sure they’re dairy-free if needed).

Why You’ll Love These Cookies

  • The dough comes together in one bowl
  • There’s zero chill time
  • Takes less than an hour from start to finish
  • Soft-baked cookie texture

 

Ingredients You’ll Need

  • Plant-based butter adds that classic buttery flavor to these cookies. If you aren’t dairy-free, you can use regular butter. I used Country Crock Plant Butter Sticks with Olive Oil.
  • Brown sugar adds sweetness and moisture. You can use light or dark brown sugar – I used light brown sugar.
  • White sugar also adds sweetness. You can use a regular white sugar, raw sugar, unrefined sugar, or even a coconut sugar – just be aware that the gram measurement will vary depending on the type of sugar you use.
  • Coconut extract adds to the coconut flavor in these cookies. I would say it is optional but I recommend it for more flavor!
  • Egg binds the ingredients together. I haven’t tested this recipe with any egg alternatives.
  • Salt enhances flavor.
  • Baking soda leavens the cookies and helps with proper spread in the oven. You’ll want to use baking soda and not baking powder.
  • All-purpose flour makes up the bulk of the dough. I like to use an unbleached variety, but any all-purpose flour will work.
  • Shredded coconut adds flavor and texture to these cookies. I like the sweetened coconut flakes that can be found in the baking aisle of the grocery store.
  • Semi-sweet chocolate chips pair perfectly with the coconut flavor. You can use your favorite semi-sweet or dark chocolate chips (or even white or milk chocolate, depending on dietary needs).

More Cookie Recipes

Big Chocolate Chip Cookies for Two

Coconut Lime Cookies

One Bowl No-Chill Chocolate Chip Cookies

Yield: 13 Cookies

Coconut Chocolate Chip Cookies

Coconut Chocolate Chip Cookies

Your favorite cookie loaded with chocolate chips and coconut flavor! With both shredded coconut and coconut extract, these cookies have major flavor in every bite.

Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 40 minutes

Ingredients

  • 1/2 cup (113g) plant-based butter (or regular butter), softened
  • 1/2 cup (104g) light brown sugar, packed
  • 1/4 cup (53g) white granulated sugar
  • 1 large egg
  • 1 tsp coconut extract (optional)
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups (163g) all-purpose flour (I used unbleached)
  • 1 cup (85g) sweetened coconut flakes
  • 1 cup (170g) chocolate chips (dairy-free if needed)

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 for 30 seconds at medium speed. Beat in the egg. Beat in the coconut and vanilla extracts.
  3. Add the baking soda and salt and beat into the dough.
  4. Add the flour and coconut flakes and gently mix using a large spoon or spatula until nearly combined. Add 3/4 cup of the chocolate chips and gently mix into the dough.
  5. Scoop dough balls 3 Tbsp in size (I scoop 6 per baking sheet). Gently roll each dough smooth and press 4-6 extra chocolate chips into the tops and sides of the dough balls, being careful to not smash the dough balls.
  6. Bake at 350°F for 10-12 minutes (my cookies baked for 11 minutes) or until the edges look slightly brown. Allow the cookies to rest on the baking sheet for 2 minutes before carefully removing to a cooling rack.
  7. Repeat Steps 5 and 6 until all cookies are baked, making sure to only use a room temperature baking sheet - I like to carefully wave mine in the air (with an oven mitt on!) for a couple of minutes until it cools down completely.
  8. Once cookies are completely cool, store any leftovers in an airtight container at room temperature.

Notes

  1. Butter: I used the Country Crock Plant Butter Sticks with Olive Oil

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

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Peanut Butter Oatmeal Chocolate Chip Cookies

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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

Lofthouse Soft Sugar Cookies with Strawberry Frosting

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Soft, pillowy Lofthouse-style sugar cookies topped with an easy strawberry frosting. These melt-in-your-mouth cookies are ultra-sweet and just like the beloved store-bought cookies!

Lofthouse Soft Sugar Cookies

Ah, the grocery store sugar cookies that we all hate to love (or love to hate). You know the ones. They’re thick, soft, and so sweet they make your mouth hurt. But we wouldn’t have it any other way! After all, there’s just something about a big, frosted cookie that puts a smile on my face.

So I took my favorite sugar cookie recipe, replaced the granulated sugar with powdered sugar, and (with a few other swaps) landed on these homemade Lofthouse-Style Cookies! And let me tell you, the texture is so good –  tender and soft, just like the ones from the store!

The powdered sugar is key to the pillowy texture of these cookies. As well as chilling the dough for the perfect cookie thickness. I made these cookies big and topped them with a pink strawberry frosting for maximum Lofthouse-ness, because it seems the store-bought cookies always have pink frosting. If you’re not fond of strawberry, you can flavor the frosting any way you’d like. Lemon and orange would both be amazing. Whatever flavor you choose, I have no doubt you will love these!

Here’s What You’ll Need:

  • Plant-based butter adds moisture and buttery flavor to the cookies + makes up the bulk of the frosting.
  • Powdered sugar gives these cookies their soft, tender texture. You absolutely must use powdered sugar in order to get the right cookie texture. Plus, you’ll need it for the frosting!
  • Egg binds the ingredients together.
  • Vanilla extract adds flavor to both the cookies and frosting. Feel free to replace it with another extract – orange, lemon, strawberry, etc.
  • Salt 
  • Baking powder
  • Baking soda
  • Corn starch helps create a more cake-like cookie.
  • All-purpose flour is my go-to cookie flour for classic cookies.
  • Freeze-dried strawberries are ground up into a powder to flavor and color the frosting. If you plan to make a different flavor of frosting, you’ll omit the strawberries.
Yield: 16 Cookies

Lofthouse Soft Sugar Cookies with Strawberry Frosting

Lofthouse Soft Sugar Cookies with Strawberry Frosting

Soft, pillowy Lofthouse-style sugar cookies topped with an easy strawberry frosting! These dairy-free cookies are melt-in-your-mouth good!

Prep Time 30 minutes
Cook Time 24 minutes
Additional Time 1 hour
Total Time 1 hour 54 minutes

Ingredients

Cookies

  • 2/3 cup plant-based butter, softened (see Note 1)
  • 2 cups powdered sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/4 cup corn starch
  • 2 3/4 cups all-purpose flour

Strawberry Frosting

  • 1/2 cup plant based butter, softened (see Note 1)
  • 3 1/2 cups powdered sugar
  • 2/3 cup freeze-dried strawberries, crushed and sifted (see Note 2)
  • 1 tsp vanilla extract
  • 3-4 Tbsp plant-based milk

Instructions

  1. Make the Cookies: in a large bowl, beat together the butter and powdered sugar until fluffy and totally mixed. Beat in the eggs and then the vanilla extract. Beat in the baking powder, baking soda, salt, and corn starch. Use a large spoon or spatula to gently mix in the flour until well incorporated. Cover and chill the dough for 2-3 hours, or until it's firm enough to roll up.
  2. Preheat your oven to 350°F and line a baking sheet (or 2) with parchment paper. Scoop dough balls (I baked 6 per batch/baking sheet) 3 Tbsp in size. Roll dough balls smooth and flatten to a hockey puck shape. Return the leftover dough to the refrigerator.
  3. Bake the cookies at 350°F for 6-8 minutes or just until the middles no longer look wet. If desired, immediately use the back of a spoon to gently re-shape the cookies to "perfect" circles. Transfer the cookies to a cooling rack.
  4. Continue the rolling, flattening, and baking process until all cookies are baked, being sure you always bake on a room temperature baking sheet. Allow the baked cookies to cool completely before making the frosting.
  5. Make the Frosting: in a medium bowl, beat together the butter, freeze-dried strawberry powder, and vanilla extract. Add the powdered sugar and 1-2 Tbsp of milk. Beat until combined, adding more milk as necessary to get a spreadable frosting.
  6. Begin frosting the cooled cookies, adding sprinkles along the way, if desired. The frosting will begin to set a bit as you frost, so you'll need to add sprinkles as you go along.
  7. Store cookies in a single layer in an airtight container. I found these cookies to be softer the day after baking (as long as they're sealed up)!

Notes

  1. You can use plant-based butter in stick or tub form. When using tub "butter", you won't need to set it out at room temperature for very long as it will soften very quickly - I've even used it straight from the refrigerator!
  2. Blend or crush 2/3 cup of freeze-dried strawberries. Sift it through a mesh sifter and use the fine powder in the frosting. Toss out the chunky bits.

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

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Orange Olive Oil Chocolate Chip Cookies (dairy-free)

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These orange-flavored Chocolate Chip Cookies are made with olive oil instead of traditional butter, and they are out of this world delicious. The sweet orange zest and fruity olive oil pair so well with the semi-sweet chocolate chips in these brown sugar-heavy cookies!

Orange Olive Oil Chocolate Chip Cookies

Few things are better than warm, fresh-from-the-oven chocolate chip cookies. Add orange zest and extra brown sugar and you’ve got what may be my new favorite cookie! These cookies rely on olive oil for their fat, which helps create a cookie that’s tender on the inside and slightly crispy on the outside, and there’s no way you can eat just one. I made these cookies substantial in size and added extra chocolate chips to get more of “bakery cookie” look and feel.

Since these cookies are made with a liquid oil, chilling the dough is necessary for a thicker cookie. You can technically bake this dough as soon as it’s mixed, but your cookies will be thin and crispy (and still delicious). After three batches, I can confidently say that I much prefer the thicker cookie. I allowed my dough to chill overnight for maximum flavor, but 3 hours should be all you need to stiffen the dough enough to bake!

Yield: 10-11 Cookies

Orange Olive Oil Chocolate Chip Cookies

Orange Olive Oil Chocolate Chip Cookies

Big, orange-flavored chocolate chip cookies made with olive oil instead of traditional butter! The orange zest and semi-sweet chocolate chips pair so well with the fruity olive oil in these brown sugar-heavy cookies!

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 3 hours
Total Time 3 hours 40 minutes

Ingredients

  • 1 large egg, room temp (see Note 1)
  • 1/2 cup brown sugar, lightly packed
  • 1/4 cup unrefined cane sugar (or white granulated sugar)
  • 1/2 cup olive oil
  • 1/2 tsp vanilla extract
  • 1/2 tsp orange extract (see Note 2)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups all-purpose flour
  • 1 cup semi-sweet chocolate chips, divided
  • Zest from 1 large orange

Instructions

  1. In a large bowl, whisk together the egg and sugars. Whisk in the olive oil until totally combined - this will take a few seconds.
  2. Whisk in the extracts and then the baking soda and salt. Use a large wooden spoon or spatula to gently mix in the flour.
  3. Finally, mix in 3/4 cup of the chocolate chips (reserving the other 1/4 cup for pressing into the dough balls) and the orange zest. Cover and chill the dough for 3 hours or overnight.
  4. Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop and roll six dough balls 3 Tbsp in size, and then place the remaining dough back into the refrigerator.
  5. Press extra chocolate chips (optional) into the dough balls and place them on the baking sheet. Bake cookies at 350°F for 8-10 minutes or until the edges have just started to brown. If the cookies need even more chocolate chips, press them in as soon as the cookies come out of the oven. Then allow the cookies to cool on the baking sheet for 2 minutes before transferring to a cooling rack.
  6. Allow your baking sheet to cool (or transfer the parchment paper to another baking sheet) and repeat steps 4-5 to bake up the rest of the dough.
  7. Sprinkle orange zest over the baked cookies. Store cooled cookies in an airtight container at room temperature.

Notes

  1. You can bring your egg to room temperature by placing it in a glass of warm water for 10 minutes.
  2. I highly recommend picking up orange extract from the baking aisle at your grocery store. It adds so much flavor to any recipe that calls for orange flavor! If you don't have any on hand, replace it with more vanilla extract + add more orange zest.
  3. For extra circular cookies, use the back of a spoon to gently manipulate the cookies' shape as soon as you take them out of the oven. Obviously this is optional (and simply something I like to do before taking photos)!

Nutrition Information:

Yield:

11

Serving Size:

1
Amount Per Serving: Calories: 279Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 17mgSodium: 174mgCarbohydrates: 36gFiber: 2gSugar: 23gProtein: 3g

calculated nutrition information may not always be accurate

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

Did you make this recipe?

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