Sweets by Elise

Recipe Index

Heart Shaped Chocolate Chip Cookies

These Heart Shaped Chocolate Chip Cookies are soft, chewy, made in one bowl with a whisk and spatula, require no chill time, and are perfect to celebrate love and Valentine’s Day!

heart shaped chocolate chip cookies with valentine's day sprinkles.

I love all things chocolate chip cookies, which is why I have a toonnnn of fun versions. These Bakery Chocolate Chip Cookies are my favorite and one of the most popular recipes on the blog. For an extra crunch, give these Walnut Chocolate Chip Cookies a spin! In a pinch, give these Chocolate Chip Cookies Without Brown Sugar some love!

These are PERFECT for Valentine’s Day! You can also give these Raspberry Heart Sandwich Brownies a try, or use Valentine’s Day themed M&Ms in these Chewy M&M Cookie Bars or Soft Oat M&M Cookies.

Why You’ll LOVE This Recipe

  • thick with soft and chewy centers
  • quick to make in 25 minutes with one bowl and a whisk
  • easy to doll up with sprinkles, M&Ms, and other festive toppings
  • able to be made ahead of time
cookie ingredients in glass bowls.

Ingredients

  • Unsalted Butter: You’ll melt your butter for flavor and moisture in every bite! Using melted butter also makes this a no-mixer recipe!
  • Light Brown Sugar & Granulated Sugar: Both sugars work together to create flavor, moisture, and structure.
  • Egg: An egg at room temperature adds structure and chewiness.
  • Vanilla Extract: Vanilla extract rounds out the flavor of these cookies.
  • All Purpose Flour: All purpose flour, measured properly, creates soft and chewy cookies.
  • Baking Powder & Baking Soda: Together, both of these leavening agents give these cookies their rise and create gorgeous, thick domes!
  • Salt: Salt enhances the flavor and brings out sweetness.
  • Chocolate Chips: I use a combination of mini chocolate chips, regular chocolate chips, and large chocolate chips inside of the cookies.

Step by Step Process

STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper to ensure the cookies come off of the pans cleanly after baking.

wet ingredients in a glass bowl.
mixed wet ingredients with dry ingredients on top.

STEP 2: In a large bowl, use a whisk to mix melted unsalted butter, light brown sugar, granulated sugar, room temperature egg, room temperature egg yolk, and vanilla extract together.

STEP 3: Add all purpose flour, baking soda, and salt to the dough. Use a rubber spatula to fold the ingredients into the dough until smooth.

chocolate chip cookie dough.
chocolate chip cookie dough.

STEP 4: Then, pour the chocolate chips into the cookie dough. Use a rubber spatula to fold the chocolate chips in until evenly dispersed.

cookie dough in heart shapes.
chocolate chip cookie dough in heart shapes.

STEP 7: Roll each dough ball into 2- 2 1/2 tablespoon dough balls (55-60g of batter). Top each dough ball with additional chocolate chips for a bakery-style look.

STEP 8: Bake the cookies for 8-10 minutes or until the edges are golden in color, the tops are light pale, and the center is just slightly soft.

heart chocolate chip cookies.

Frequently Asked Questions

Do I need a heart cookie cutter?

No! I actually do not use a cookie cutter in this recipe. You’ll want to roll the dough into a ball, stick your fingers into the center to make a dent, shape the edges, and pull at the bottom of the ball to create the heart shape. Long and narrow is the way to go since the cookies will spread in the oven.

Can I make these ahead of time?

Yes! These cookies stay fresh if they are tightly covered or in an airtight container at room temperature for up to 4 days or in the freezer for up to 4 months. Leave the cookies at room temperature to thaw or place them in the oven at 350 or in the microwave until desired heat is reached for a gooey reheat.

a heart shaped chocolate chip cookie with valentine's day sprinkles.

Expert Tips

Measuring Flour: These cookies are chewy and soft if you measure your flour properly. Do this using a measuring scale to measure 233g exactly or use a spoon to transfer flour from your container to your measuring cup before using a knife to sweep across the top to level.

Mix of Chocolate Chips: For the best flavor and texture, use a mix of different types and sizes of chocolate chips in these cookies.

Decorating Dough Balls: For a true bakery-style look, push additional chocolate chips into the tops of your dough balls before bakin

Related Recipes

BAKERY CHOCOLATE
CHIP COOKIES
RASPBERRY HEART BROWNIES
STRAWBERRY CRINKLE COOKIES
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Heart Shaped Chocolate Chip Cookies

  • Author: Elise
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 14 cookies 1x
  • Category: Cookies, Hearts, Valentine’s Day
  • Method: Bake
  • Cuisine: American
Print Recipe

Description

These Heart Shaped Chocolate Chip Cookies are soft, chewy, made in one bowl with a whisk and spatula, require no chill time, and are perfect to celebrate love and Valentine’s Day!

Ingredients

Scale
  • 1/2 cup (110g) unsalted butter, melted
  • 1/2 cup (120g) light brown sugar
  • 1/4 cup (53g) granulated sugar
  • 1 large egg (50g), room temperature
  • 1 teaspoon vanilla extract
  • 1 2/3 cups (233g) all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups (270g) chocolate chips

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper to ensure the cookies come off of the pan cleanly after baking.
  2. In a large bowl, use a whisk to stir slightly cooled melted butter, light brown sugar, granulated sugar, room temperature egg, and vanilla extract together until smooth and fully combined.
  3. Pour all purpose flour, baking powder, baking soda, and salt into the dough. Use a rubber spatula to mix the dry ingredients into the wet until all flour pieces disappear into the batter.
  4. Use a rubber spatula to mix in the chocolate chips.
  5. Roll the dough into about 2 1/2-tablespoon (55-60g) sized balls. Use your fingers to make an indent in the center of the cookie to create the top of the heart. Form the edges of the dough ball to create a point at the bottom of the cookie. Continue working with the shape until it resembles a narrow heart.
  6. Push additional chocolate chips into the tops of each dough ball for a bakery-style look.
  7. Bake the cookies for 8-10 minutes or until the edges look light golden brown, the tops look pale, and the centers look slightly soft. Use a knife to push into the warm cookies to sharpen the heart shape if necessary.
  8. Allow the cookies to fully cool before storing. Store in an airtight container, tightly covered, or individually wrapped at room temperature for up to 4 days or in the freezer for up to 4 months.

Notes

Measuring Flour: These cookies are chewy and soft if you measure your flour properly. Do this using a measuring scale to measure 233g exactly or use a spoon to transfer flour from your container to your measuring cup before using a knife to sweep across the top to level.

Keywords: Heart Cookies, Valentine’s Day Cookies, Chocolate Chip Cookies, Heart Chocolate Chip Cookies

Did you make this recipe?

Tag @sweetsbyeliseblog on Instagram!

Chocolate Cake Truffles

These Chocolate Cake Truffles are moist chocolate cake balls mixed with a fudge frosting and dipped in dark chocolate. They are fun, impressive, and easily decorated for any occasion!

chocolate cake truffles with a bite taken out of the center ball.

Obsessed with all things chocolate? Me too. That’s why I have an entire dreamy section devoted to chocolate desserts. Some of my favorites are these Triple Chocolate Cupcakes filled with ganache and topped with fudge frosting or these Oatmeal Chocolate Chip Bars for a fudgy and soft oatmeal cookie in bar form.

If you’re interested in cake rolls and balls, these Funfetti Cake Balls are one of the most popular recipes on the blog, and this German Chocolate Cake Roll stands up there right with it!

Why You’ll LOVE This Recipe

  • one-bowl chocolate cake recipe
  • fudge frosting made without a mixer
  • easy to customize based on season or occasion
  • fun, unique, and impressive to serve
chocolate cake ingredients in glass bowls.

Moist Chocolate Cake Ingredients

  • Granulated Sugar: Granulated sugar adds sweetness and moisture.
  • Vegetable Oil: Vegetable oil is the base the recipe. It’s used instead of butter for a moister and fluffier cake. It can be substituted for another unflavored oil.
  • Eggs: 2 large eggs at room temperature add to structure.
  • Vanilla Extract: Pure vanilla extract rounds out the flavor of the cupcakes.
  • Sour Cream: Sour cream creates moist and tender cupcakes.
  • Buttermilk: Buttermilk interacts with the leavening agents and creates light, tender cupcakes.
  • All Purpose Flour: Regular, plain all purpose flour that is measured properly by using a kitchen scale or using a spoon to carry and level the flour into your measuring cups creates a soft texture.
  • Unsweetened Cocoa Powder: Cocoa powder is how this cake gets its chocolate flavor. I use natural cocoa powder.
  • Baking Powder + Baking Soda: Together, both of these leavening agents help this cake rise. Do not exchange one for the other.
  • Salt: Salt brings out sweetness and enhances flavor.

Cake Process

STEP 1: Preheat your oven to 350 degrees Fahrenheit. Then, spray an 8×8 inch baking pan with cooking spray and line it with parchment paper to help the cake come out of the pan cleanly.

wet ingredients in a glass bowl.
mixed wet ingredients in a large bowl with dry ingredients.

STEP 2: In a large bowl, whisk granulated sugar, vegetable oil, room temperature eggs, vanilla extract, room temperature sour cream, and room temperature buttermilk together. Whisk until smooth.

STEP 3: Pour your properly-measured all purpose flour, cocoa powder, baking soda, baking powder, and salt into the bowl. Mix with a whisk only until you see the dry flour pieces disappear.

chocolate cake batter.
chocolate cake batter in a square pan.

STEP 4: Transfer your batter to the prepared pan. Bake the cake for 35-40 minutes or until the top of the cake looks slightly shiny, the center looks set, and a toothpick inserted into the center of the cake comes out with moist crumbs. Allow the cake to fully cool before moving forward with assembly.

Fudge Filling

frosting ingredients in a glass bowl.
mixing chocolate frosting ingredients.

STEP 1: In a medium bowl, mix melted butter, cocoa powder, and powdered sugar together with a whisk or spoon.

STEP 2: Add milk, slowly, and stir until smooth and dispersed throughout.

Assembly

STEP 1: Transfer your cooled cake to a large bowl and break it into fine crumbs using your hands.

chocolate cake crumbs.
chocolate cake crumbs with chocolate filling.

STEP 2: Massage 1-3 tablespoons of frosting into the cake crumbs using your hands. Start with one tablespoon and add additional tablespoons of frosting as needed until the mixture is no longer dry and is able to stay in a formed ball.

STEP 3: Roll balls into 1 1/2 tablespoon-sized balls, about 30g of mixture per ball. Stick the balls on a parchment or wax piece of paper on a plate or baking sheet. Freeze the balls, uncovered, for 25-30 minutes until firm and chilled. Do not skip this step.

chocolate cake balls on a parchment-lined tray.
melted chocolate with a cake ball in it.

STEP 4: Microwave chocolate chips in 45 second increments in a heat-proof bowl, heavily stirring between each round.

STEP 5: Dip each ball, individually, into the chocolate. I prefer to stick a toothpick into each ball, dip it into the bowl of melted chocolate, and carefully use a fork to transfer the ball to a sheet of wax paper.

STEP 6: Top the cake truffle with sprinkles. The chocolate will begin to harden after being dipped in the chocolate, so do not wait to add the sprinkles. You can also drizzle chocolate over the top of the balls or use other decoration as desired.

chocolate cake truffles topped with sprinkles.

Expert Tips

  • Chilling: Freeze your cake balls, uncovered, on a baking sheet or plate lined with wax or parchment paper for 25-30 minutes. If you are not decorating immediately after the 25-30 minutes, cover the balls and keep them in the freezer.
  • Dipping: Stick a toothpick deep into your frozen cake ball. Dip and swirl ball in melted chocolate, using a spoon to help cover the ball in chocolate if needed. Hold the cake ball above the bowl and carefully twirl it and shake it to remove excess chocolate. Then, holding the truffle upright from the toothpick, place the fork below the truffle and gently push up on the truffle to remove the toothpick from the dough ball. Use the toothpick to push the truffle off of the fork onto a piece of parchment paper.
  • Decorating: You’ll want to top the balls with sprinkles immediately after they are dipped. Do not dip all of the balls and then top with sprinkles, as the balls will likely already have hardened chocolate shells.

Related Recipes

TRIPLE CHOCOLATE CUPCAKES
CHOCOLATE WALNUT CAKE
TRIPLE CHOCOLATE MUFFINS
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Chocolate Cake Truffles

  • Author: Elise
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: 28 cake balls 1x
  • Category: Cake, Chocolate, Truffles
  • Method: Bake
  • Cuisine: American
Print Recipe

Description

These Chocolate Cake Truffles are moist chocolate cake balls mixed with a fudge frosting and dipped in dark chocolate. They are fun, impressive, and easily decorated for any occasion!

Ingredients

Scale

For the Chocolate Cake

  • 3/4 cup (105g) all purpose flour
  • 1/2 cup (40g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (210g) granulated sugar
  • 1/4 cup (50g) vegetable oil
  • 2 large eggs (100g), room temperature
  • 2 teaspoons vanilla extract
  • 1/3 cup (85g) sour cream, room temperature
  • 1/2 cup (120g) buttermilk, room temperature

For the Filling

  • 1/4 cup (55g) unsalted butter
  • 1/4 cup (21g) cocoa powder
  • 2 cups (240g) powdered sugar
  • 1/4 cup (60g) milk

For the Decoration

  • 2 1/2 cups (450g) chocolate chips
  • sprinkles or other decoration, as desired

Instructions

For the Chocolate Cake

  1. Preheat your oven to 350 degrees Fahrenheit. Spray an 8×8 inch baking pan with cooking spray and line it with parchment paper to ensure the cake comes out cleanly.
  2. In a large bowl, whisk granulated sugar, vegetable oil, room temperature eggs, vanilla extract, room temperature sour cream, and room temperature buttermilk together with a whisk until smooth.
  3. Pour properly-measured flour, unsweetened cocoa powder, baking powder, baking soda, and salt into the bowl and whisk. Mix only until you see the dry ingredients disappear into the batter, as overmixing could lead to dense cupcakes.
  4. Pour the batter into the prepared pan and bake for 27-35 minutes or until the top of the cake looks slightly shiny, the center looks set, and a toothpick inserted into the center of the cake comes out with moist crumbs. Allow the cake to fully cool before moving forward with assembly.

For the Filling

  1. In a medium bowl, mix melted butter, cocoa powder, and powdered sugar together with a whisk or spoon.
  2. Add milk, slowly, and stir until smooth and dispersed throughout.

For Assembly

  1. Transfer your cooled cake to a large bowl. Break cooled cake up into crumbs using your hands. To do this, simply crush the cake together to create fine crumbs.
  2. Massage about half of the frosting into the cake crumbs using your hands. You’ll want to be able to roll a smooth ball without it breaking apart. Add additional tablespoons of frosting as needed until the mixture is no longer dry and is able to stay in a formed ball. Adding too much frosting will create wet balls that will not stay together. This cake is incredibly moist, so it will not require too much frosting to hold the balls together.
  3. Roll balls into 1 tablespoon-sized balls. Stick the balls on a parchment or wax piece of paper on a plate or baking sheet. Freeze the balls, uncovered, for about 25 minutes until firm and chilled. Do not skip this step.

For Decoration

  1. Microwave chocolate chips in 45 second increments in a heat-proof bowl, heavily stirring between each round.
  2. Prepare a plate or baking sheet by putting a clean piece of parchment or wax paper on top of it.
  3. Dip each ball, individually, into the chocolate. I prefer to stick a toothpick into each ball, dip it into the bowl of melted chocolate, and carefully use a fork to transfer the ball to a sheet of wax paper. You can use the toothpick method, a spoon and fork, or a dipping tool.
  4. Immediately after dipping the ball into the chocolate, top the ball with sprinkles. The chocolate will begin to harden after being dipped in the chocolate, so do not wait to add the sprinkles. You can also drizzle chocolate over the top of the balls or use other decoration as desired.
  5. Let the balls cool at room temperature or in the fridge until the chocolate is set.

Keywords: Chocolate Cake Balls, Chocolate Truffles, Cake Pops

Did you make this recipe?

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Red Velvet Bundt Cake

This Red Velvet Bundt Cake is moist, easy, quick to prepare, and totally calling your name! It’s perfect all year for any occasion and will surely impress all guests!

red velvet bundt cake.

Do you love red velvet the way I do? If so, you NEED these Red Velvet Cupcakes! This is one of the most popular recipes on the blog because these cupcakes are so light, moist, and EASY! Also take a look at this Edible Red Velvet Cookie Dough for a unique treat or these Red Velvet Whoopie Pies for an impressive take on the flavor!

I also have a bit of an obsession with bundt cakes. If I could make any type of cake, it would be a bundt. This Buttermilk Marble Bundt Cake is… crazy good. This Carrot Bundt Cake and this Chocolate Fudge Bundt Cake are also at the top of my list!

Why You’ll LOVE This Recipe

  • one-bowl recipe with just a whisk required
  • simple, accessible ingredients
  • quick preparation and easy decoration
  • perfect for all occasions, any time of year
ingredients in glass bowls.

Ingredients

  • Vegetable Oil: You can use any neutral or unflavored oil you’d like. Oil creates a moist cake that stays moist!
  • Eggs: 3 large eggs at room temperature add structure to the cake.
  • Sugar: Granulated sugar creates a sweet and moist cake!
  • Vanilla Extract: Pure vanilla extract rounds out the flavor of the cake.
  • Buttermilk: Buttermilk is one of the most important ingredients in the cake and creates a light, tender texture.
  • Flour: Regular, plain all purpose flour that is measured properly creates a moist and light red velvet cake. Read “Expert Tips” below for more information.
  • Baking Soda & Baking Powder: Together, both leavening agents give this cake rise! Do not substitue one for the other.
  • Salt: Salt brings out sweetness and enhances overall flavor.
  • Cocoa Powder: Cocoa powder is what helps to create the classic red velvet flavor.
  • Distilled Vinegar: White distilled vinegar helps create the red velvet flavor and interacts with the leavening agents to create an even lighter cake.
  • Red Food Dye: Red food dye creates the deep red velvet color. I recommend using food gel instead of liquid coloring.

Step by Step Cake Process

STEP 1: Preheat your oven to 350 degrees Fahrenheit and heavily spray a 10 inch bundt pan with cooking spray.

wet ingredients in a glass bowl.
mixing wet and dry ingredients in a large glass bowl.

STEP 2: In a large bowl, whisk vegetable oil, room temperature eggs, sugar, vanilla extract, and room temperature buttermilk together until smooth.

STEP 3: Add properly-measured flour, baking soda, baking powder, salt, and cocoa powder to the bowl and mix only until you see the dry ingredients disappear.

cake batter with red food dye and vinegar.
red velvet cake batter in a bundt pan.

STEP 4: Add the distilled vinegar and red food dye to the batter and mixed until dispersed. Add red food dye until desired color is reached.

STEP 5: Transfer the batter to your prepared pan. Bake the cake for 40-45 minutes until the top is domed, the top springs back when poked quickly with your pointer finger, and a toothpick inserted into the center comes out with moist crumbs.

STEP 6: Allow the cake to cool for at least 1 hour before removing.

Cream Cheese Glaze

cream cheese and powdered sugar in a glass bowl.
mixed cream cheese and sugar with milk on top in a glass bowl.

STEP 1: In a medium bowl, use a fork or electric mixer to combine softened cream cheese and powdered sugar.

STEP 2: Pour 2 tablespoons of milk into the mixture and combine until smooth. The glaze should be thick but should fall from the fork when lifted out of the bowl. Add additional milk by the 1/2 tablespoon to create a smoother glaze or additional powdered sugar by the tablespoon to thicken the glaze.

STEP 3: Pour the glaze over the fully cooled bundt cake after it has been removed from the pan.

red velvet bundt cake with cream cheese glaze.

Frequently Asked Questions

Can I use regular milk instead of buttermilk?

Buttermilk interacts with the ingredients differently than regular milk and creates a lighter, more tender texture. I do not recommend substituting with regular milk, but you can make homemade buttermilk in a pinch!

What food coloring should I use in red velvet cake?

I prefer to use gel food coloring, as it’s more concentrated and allows you to use less while still achieving a deep color. I use Americolor because I only need a few drops compared to other brands.

How do I make a moist red velvet cake?

To make a moist cake, do not overmix when adding the dry ingredients to the wet batter. Doing so creates a dense cake. Measure flour properly using a kitchen scale or by spooning and leveling the flour into your measuring cups. Bake only until a toothpick inserted into the center comes out with moist crumbs.

red velvet cake slices stacked on top of each other.

Expert Tips

Homemade Buttermilk: Add 1 1/2 tablespoons of distilled white vinegar to a liquid measuring cup. Pour room temperature milk into the measuring cup to reach the 1 1/2 cup (360g) mark. Use a spoon to mix the two before letting it sit for 5-10 minutes. The milk will become slightly chunky in texture.

Measuring Flour: You will end up with dry cake if you do not measure your flour correctly. Measure out 350g of flour exactly using a kitchen scale or simply use a spoon to carry flour into your measuring cups before using a knife to sweep the flour across the top in order to level the flour.

Removing the Cake: Do not remove the cake until it has had at least an hour to cool in the pan. The cake will likely break if it is still warm, and this is irreversible and will make decorating and serving 100x more difficult. Before removing, use a knife around the edge and towards the center of the pan to help remove the cake from the pan. Then, tap the top of the pan to help loosen the cake.

Related Recipes

RED VELVET CUPCAKES
RED VELVET OREO COOKIES
RED VELVET
COOKIE DOUGH
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Red Velvet Bundt Cake

  • Author: Elise
  • Prep Time: 15 minutes
  • Cool Time: 1 hour:
  • Cook Time: 40 minutes
  • Total Time: 1 hour, 55 minutes
  • Yield: 10 inch bundt 1x
  • Category: Cake, Red Velvet, Bundt Cake
  • Method: Bake
  • Cuisine: American
Print Recipe

Description

This Red Velvet Bundt Cake is moist, easy, quick to prepare, and totally calling your name! It’s perfect all year for any occasion and will surely impress all guests!

Ingredients

Scale

For the Red Velvet Cake

  • 1 1/4 cups (250g) vegetable oil
  • 3 large eggs (150g), room temperature
  • 2 cups (430g) granulated sugar
  • 1 teaspoon (4g) vanilla extract
  • 1 1/2 cups (360g) buttermilk, room temperature
  • 2 1/2 cups (350g) all purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1 tablespoon (14g) distilled vinegar
  • Red food gel, as desired

For the Cream Cheese Glaze

  • 4 oz cream cheese, softened
  • 2 cups (240g) powdered sugar
  • 2 tablespoons (30g) milk

Instructions

For the Red Velvet Cake

  1. Preheat your oven to 350 degrees Fahrenheit and heavily spray a 10 inch bundt pan with cooking spray. Ensure the entire pan is coated, as the cake will not come out cleanly after baking and cooling without.
  2. In a large bowl, whisk vegetable oil, room temperature eggs, granulated sugar, vanilla extract, and room temperature buttermilk together until smooth.
  3. Add properly-measured flour, baking soda, baking powder, salt, and cocoa powder to the bowl and mix only until you see the dry ingredients disappear. Do not mix past this point to avoid creating a dense cake.
  4. Add the distilled vinegar and red food dye to the batter. Add red food dye until desired color is reached. Scrape down the sides and the bottom of the bowl with a spatula to ensure the batter is fully combined throughout.
  5. Transfer the batter to your prepared pan. Bake the cake for 40-45 minutes until the top is domed, the top springs back when poked quickly with your pointer finger, and a toothpick inserted into the center comes out with moist crumbs. Allow the cake to cool for at least 1 hour before removing.

For the Cream Cheese Glaze

  1. In a medium bowl, use a fork or electric mixer to combine softened cream cheese and powdered sugar.
  2. Pour 2 tablespoons of milk into the mixture and combine until smooth. The glaze should be thick but should fall from the fork when lifted out of the bowl. Add additional milk by the 1/2 tablespoon to create a smoother glaze or additional powdered sugar by the tablespoon to thicken the glaze.
  3. Pour the glaze over the fully cooled bundt cake after it has been removed from the pan.

Notes

Food Dye: I prefer to use gel food coloring, as it’s more concentrated and allows you to use less while still achieving a deep color. I use Americolor because I only need a few drops compared to other brands.

Removing the Cake: Do not remove the cake until it has had at least an hour to cool in the pan. Before removing, use a knife around the edge and around the center of the pan to help remove the cake. Then, firmly tap the top of the pan to help loosen the cake.

Keywords: Red Velvet Bundt Cake, Cream Cheese Glaze, Red Velvet Cake

Did you make this recipe?

Tag @sweetsbyeliseblog on Instagram!

Vanilla Muffins

These Vanilla Muffins are moist, light and fluffy, gorgeously-domed, and perfect for any occasion any time of year! They’re easy to make with simple ingredients you already have on hand!

vanilla muffins with a bite taken out of it.

I’m a BIG muffin girl. BIG. I have a whole section on the blog dedicated to muffins for that reason. These Triple Chocolate Muffins are perfect for the chocolate lover in your life, this Blueberry Cottage Cheese Muffin recipe is one of the most popular recipes on the blog, and these Peanut Butter Banana Chocolate Chip Muffins are DREAMY!

Why You’ll LOVE This Recipe

  • light, fluffy texture from greek yogurt and buttermilk
  • one-bowl recipe made with a whisk
  • quick to prepare and clean up
  • classic bake that will impress all!
ingredients in glass bowls.

Ingredients

  • Unsalted Butter: You’ll use melted butter for deep flavor and moisture in every bite. If you only have salted butter, decrease the salt in the recipe to use 1/4 teaspoon.
  • Granulated Sugar: Granulated sugar is easy, accessible, and creates the perfect flavor!
  • Sour Cream OR Greek Yogurt: You’ll use room temperature sour cream OR Greek yogurt for extra moisture and tenderness.
  • Milk: Milk adds moisture to these muffins and smooths out the batter.
  • Eggs: 2 large eggs at room temperature contribute to texture.
  • Vanilla Extract: Vanilla extract rounds out the flavor of the muffins.
  • All Purpose Flour: Regular, plain all purpose flour that is measured correctly creates a light and fluffy muffin.
  • Baking Powder & Baking Soda: Together, these leavening agents create a gorgeous, light muffin with an awesome rise!
  • Salt: Salt enhances sweetness and brings out flavor!

Step by Step Process

STEP 1: Preheat your oven to 375 degrees Fahrenheit. Then, line a 12 count muffin tin with liners.

glass bowl filled with wet ingredients.
glass bowl filled with mixed wet ingredients with dry ingredients on top.

STEP 2: In a large bowl, whisk melted butter, granulated sugar, room temperature sour cream OR greek yogurt, room temperature milk, room temperature eggs, and vanilla extract together until smooth.

STEP 3: Add all purpose flour, baking powder, baking soda, and salt to the bowl and whisk together only until you see the ingredients disappear to avoid overmixing.

vanilla muffin batter in a muffin tin.
decorated vanilla muffin batter in a muffin tin.

STEP 5: Divide the batter between the 12 liners, adding about 1/4 cup of batter to each liner.

STEP 6: Then, top the muffins with about 1 teaspoon of granulated sugar to create a bakery-style look.

STEP 7: Bake the muffins for 16-20 minutes or until the tops are light golden brown, domed, and the centers spring back when poked with your pointer finger. A toothpick inserted into the center should come out with some crumbs.

diagonal rows of vanilla muffins with the center muffin cut in half.

Frequently Asked Questions

How do I make moist muffins?

To make moist muffins, use room temperature ingredients for an even batter, and do not overmix when adding the dry ingredients to the wet. Make sure to only bake until a toothpick inserted into the center comes out with a few moist crumbs and the tops spring back when poked.

Can I add other mix-ins?

Yes! You can add chocolate chips, blueberries, strawberries, lemon zest… whatever your heart desired to this recipe! To do this, fold in the mix-ins right before dividing the batter between the liners!

How do I store these muffins?

Store the muffins tightly covered or in an airtight container at room temperature for up to 3 days or in the freezer for up to 4 months to maintain moisture.

vanilla muffins on top of each other.

Expert Tips

  • add an extra teaspoon of sugar to the tops of the muffins before baking for a sugary crust topping
  • for moist muffins, bake only until a toothpick inserted into the center of the muffin comes out with a few moist crumbs
  • use room temperature ingredients to ensure the batter comes together more smoothly and creates more even muffins
  • customize the muffins by folding in mix-ins before dividing the batter between liners

Related Recipes

BUTTERMILK BLUEBERRY MUFFINS
PEANUT BUTTER BANANA MUFFINS
TRIPLE CHOCOLATE MUFFINS
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Vanilla Muffins

  • Author: Elise
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins, Vanilla
  • Method: Bake
  • Cuisine: American
Print Recipe

Description

These Vanilla Muffins are moist, light and fluffy, gorgeously-domed, and perfect for any occasion any time of year! They’re easy to make with simple ingredients you already have on hand!

Ingredients

Scale
  • 1/2 cup (110g) unsalted butter, melted
  • 3/4 cup (165g) granulated sugar
  • 1/2 cup (120g) sour cream or greek yogurt, room temperature
  • 1/2 cup (120g) milk, room temperature
  • 2 large eggs (100g), room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (315g) all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit and line a 12 count muffin tin with liners.
  2. In a large bowl, whisk melted butter, granulated sugar, room temperature sour cream OR greek yogurt, room temperature milk, room temperature eggs, and vanilla extract together until smooth.
  3. Add all purpose flour, baking powder, baking soda, and salt to the bowl and whisk together only until you see the ingredients disappear to avoid overmixing. Use a spatula to scrape down the sides and the bottom of the bowl to ensure the ingredients are properly mixed throughout.
  4. Divide the batter between the 12 liners, adding about 1/4-1/3 cup of batter to each liner. The liners should be almost full.
  5. Top the muffins with about 1 teaspoon of granulated sugar to create a bakery-style look.
  6. Bake the muffins for 16-20 minutes or until the tops are light golden brown, domed, and the centers spring back when poked with your pointer finger. A toothpick inserted into the center should come out with some crumbs.
  7. Store the muffins tightly covered, in an airtight container, or individually wrapped with cling wrap at room temperature for up to 3 days or in the freezer for up to 4 months. Thaw at room temperature or in the microwave.

Notes

Sugar Topping: add an extra teaspoon of sugar to the tops of the muffins before baking for a sugary crust topping!

Mix-Ins: Customize the muffins by folding in mix-ins before dividing the batter between liners. 

Keywords: Vanilla Muffins, Vanilla, Muffins, Easy

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Raspberry Crumble Cookies (Costco Copycat)

Costco Raspberry Crumble Cookies have a shortbread base with a raspberry jam filling and crumble topping. They are made in 30 minutes with just 6 ingredients and are a fun and unique treat that will be loved by all!

raspberry crumble cookies stacked.

I love all things raspberry… but only in desserts! Check out these Raspberry Thumbprint Cookies and Raspberry Brownie Heart Sandwiches for the flavor in its full glory.

If you love cookies as much as I do, come join me in swooning over my cookie section! Some of my favorites are these Peach Thumbprint Cookies, Bakery Chocolate Chip Cookies (my fav recipe on the blog), and these Coffee Cake Cookies.

Why You’ll Love This Recipe

  • 6-ingredient recipe with accessible ingredients
  • shortbread cookie with filling and crumble topping
  • no-chill recipe, making this a 30-minute bake
  • customizable jam filling for your taste and time of year!
raspberry crumble cookie ingredients arranged in glass bowls.

Ingredients

  • Unsalted Butter: Use cold unsalted butter for the best flavor and texture in these cookies.
  • Granulated Sugar: Granulated sugar creates the perfect sweetness.
  • Vanilla Extract: Vanilla extract rounds out the flavor.
  • Almond Extract: Almond extract creates a nutty flavor that pairs perfectly with the raspberry, but you can leave it out if you’d prefer.
  • All Purpose Flour: Simple, plain all purpose flour that is measured correctly with a kitchen scale or by spooning and leveling flour works perfectly in these shortbread cookies!
  • Raspberry Jam: Seedless raspberry jam pairs deliciously with the flavors in these crumble cookies, but you can use whatever flavor jam you’d like!

Step by Step Process

STEP 1: Preheat your oven to 350 degrees Fahrenheit and heavily spray a 12-count muffin tin with cooking spray. This will ensure the cookies come out of the pan cleanly.

bowl with butter and sugar.
glass bowl with butter, sugar, and flour.

STEP 2: In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat cold butter and granulated sugar together until smooth. This should be about 3 minutes of mixing.

STEP 3: Pour vanilla and almond extracts into the bowl and mix on medium speed until combined.

STEP 4: Add flour to your dough and beat on low speed until pea-sized clumps of dough form. The dough should start to come together but will not be completely smooth.

shortbread dough mixture.
shortbread dough in muffin tin.

STEP 5: Add about 1 1/2 tablespoons of the dough to each cavity. Then, using the back of a spoon, push the dough down in each cavity to form a solid base.

shortbread dough with raspberry filling in a muffin tin.
shortbread cookies with crumble topping in a muffin tin.

STEP 6: Add about 1 tablespoon of jelly into the center of each cavity. Then, sprinkle the tops of the cookies with 1 tablespoon of the remaining dough.

STEP 7: Bake the cookies for 15-20 minutes or until the tops are light golden brown in color and the jelly is bubbling around the edges. Allow the pan to fully cool before running a sharp knife around the edge of each cavity to release the cookies from the pan.

costco raspberry cookie stacked on top of another cookie surrounded by others.

Frequently Asked Questions

How do I store raspberry crumble cookies?

Store these cookies tightly covered or in an airtight container at room temperature for up to 4 days or in the freezer, stacked, for up to 4 months.

Can I use a different jam?

Yes! Though I love raspberry jam in these cookies and think it pairs so well with the almond flavor, you can use whatever jam flavor you’d like!

costco raspberry cookies laying on top of each other.

Expert Tips

Butter: Use cold butter in the dough for best results.

Flour: Measure flour correctly by using a kitchen scale to measure 187g exactly. If you don’t have a scale, spoon the flour into your measuring cups before using a knife to level off the top. Overmeasuring flour will lead to dry cookies.

Mixing: Make sure not to overmix the dough past when it becomes pea-sized. If you mix to where it becomes a smooth dough, you will not achieve the crumble effect.

Related Recipes

RASPBERRY HEART BROWNIES
STRAWBERRY CRINKLE COOKIES
RASPBERRY LINZER COOKIES
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Raspberry Crumble Cookies (Costco Copycat)

  • Author: Elise
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 cookies 1x
  • Category: Cookies, Raspberry
  • Method: Bake
  • Cuisine: American
Print Recipe

Description

Costco Raspberry Crumble Cookies have a shortbread base with a raspberry jam filling and crumble topping. They are made in 30 minutes with just 6 ingredients and are a fun and unique treat that will be loved by all!

Ingredients

Scale
  • 1/2 cup (110g) unsalted butter, cold and sliced
  • 1/4 cup (53g) granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 1/3 cup (187g) all purpose flour
  • 2/3 cup (214g) raspberry jam

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit and heavily spray a 12-count muffin tin with cooking spray to ensure the cookies come out of the pan cleanly.
  2. In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat cold butter and granulated sugar together until smooth. This should take about 3 minutes of mixing on low speed.
  3. Pour vanilla and almond extracts into the bowl and mix on medium speed until combined.
  4. Add flour to your dough and beat on low speed until pea-sized clumps of dough form. The dough should start to come together but will not be completely smooth. There should be no visible flour.
  5. Add about 1 1/2 tablespoons of the dough to each cavity. Then, using the back of a spoon, push the dough down in each cavity to form a solid base.
  6. Add about 1 tablespoon of jelly into the center of each cavity. Then, sprinkle the tops of the cookies with 1 tablespoon of the remaining dough.
  7. Bake the cookies for 15-20 minutes or until the tops are light golden brown in color and the jelly is bubbling around the edges.
  8. Allow the pan to fully cool before running a sharp knife around the edge of each cavity to release the cookies from the pan.

Notes

Jam: You can use whatever flavor of jam you’d like!

Storing: Store these cookies tightly covered or in an airtight container at room temperature for up to 4 days or in the freezer for up to 4 months.

Keywords: Raspberry Cookies, Raspberry Crumble Cookies, Costco Copycat

Did you make this recipe?

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Oatmeal Chocolate Chip Bars

Oatmeal Chocolate Chip Bars are the chewiest and softest cookie bars ever. They are bursting with chocolate flavor, have the best texture from the oats, and are super easy to make!

stack of oatmeal chocolate chip bars.

I am a cookie bar… fiend. These Chewy M&M Cookie Bars are BY FAR the most popular recipe on my blog because they are so soft, moist, and have the perfect crunch from the M&Ms. I also love these Lemon Cookie Bars because they are sooo refreshing! Check out these Funfetti Cookie Bars for a super fun and sprinkle-filled cookie bar!

Why You’ll Love These Cookie Bars

  • super quick and easy preparation
  • soft, chewy, and fudgy texture
  • simple to make ahead and freeze
  • perfect for all gatherings all year around
cookie bars ingredients in glass bowls.

Ingredients

  • Unsalted Butter: You’ll need room temperature butter sticks for this recipe! If you need to use salted butter, decrease the salt to 1/4 teaspoon.
  • Light Brown Sugar & Granulated Sugar: Together, both light brown sugar and granulated sugar create soft, chewy, and sweet cookie bars.
  • Vanilla Extract: Pure vanilla extract rounds out the flavor of the bars.
  • Eggs: 3 large eggs at room temperature contribute to structure and chewiness.
  • All Purpose Flour: Regular, plain, all purpose flour that is measured properly using a kitchen scale or through the spoon and level method creates soft bars.
  • Old Fashioned Oats: Rolled or old fashioned oats are the best to use in this recipe and create a perfect texture!
  • Corn Starch: Corn starch is the secret ingredient for an ultra soft and chewy texture.
  • Baking Soda: Baking soda is the leavening agent that helps these bars rise in the oven. DO NOT substitute with baking powder.
  • Salt: Salt brings out sweetness and enhances flavor.
  • Chocolate Chips: A combination of mini and regular chocolate chips of all different flavors creates depth in the bars, but whatever you have and whatever you like will work great!

Step by Step Process

STEP 1: Preheat your oven to 325 degrees Fahrenheit. Then, line a 9×13 inch baking dish with parchment paper and spray with cooking oil to ensure the bars come out cleanly.

metal bowl with granulated sugar, light brown sugar, and butter.
metal bowl with creamed butter and sugars with eggs and vanilla extract on top.

STEP 2: In a large bowl with a hand mixer or the bowl of a stand mixer that is fitted with the paddle attachment, mix room temperature butter, light brown sugar, and granulated sugar together until smooth.

STEP 3: Add vanilla extract to the batter before adding the eggs one at a time until combined throughout.

Wet batter with all purpose flour and oats on top.
mixed batter with chocolate chips on top.

STEP 4: Slowly, add the all purpose flour, old fashioned rolled oats, corn starch, baking soda, and salt into the dough. Mix on low speed, and only mix until the dry ingredients are incorporated.

STEP 5: Add chocolate chips to the batter and mix until combined. Batter will be thick but smooth.

oatmeal chocolate chip bar dough in a pan.
oatmeal chocolate chip dough with chocolate chips on top in a pan.

STEP 6: Transfer the batter to the prepared pan. Spread the batter with the knife to make sure the bars cook evenly. Then, top the batter with additional chocolate chips as desired.

STEP 7: Bake for 35-45 minutes or until the sides of the bars are deep golden brown and the middle is light golden brown. A toothpick inserted into the center should come out with some crumbs and batter because the bars will continue to cook as they cool.

array of sliced oatmeal chocolate chip bars.

Frequently Asked Questions

Can I use quick oats?

I recommend using rolled or old fashioned oats in this recipe for the best texture!

How do I freeze these bars?

You can freeze these bars after they have baked and fully cooled. You can freeze the entire pan, unsliced, by wrapping the cooled

diagonal row of cookie bars.

Storing

These cookie bars should be stored in an airtight container, tightly covered, or individually wrapped. You can keep them-

  • at room temperature for up to 7 days
  • in the freezer for up to 4 months

If you are baking these ahead and freezing, you can leave them out at room temperature or reheat them in the microwave until desired for an ooey gooey texture.

sliced chocolate chip cookie bars.

Expert Tips

  • Room temperature butter is crucial for best results in this recipe. Simply leave your butter out 1-2 hours before baking. If you forget, cut your butter into tablespoon slices. Then, place the pieces in the microwave for 10 seconds before flipping each piece over and microwaving for another 10 seconds.
  • For soft and chewy cookie bars, use a measuring scale to measure 350g of flour exactly or by using a spoon to transfer flour from your container to your measuring cups before using a knife to sweep across the top and level it.
  • Bake only until the top is golden brown in color and a toothpick inserted into the center comes out with some crumbs and batter. Overbaking will lead to dry bars.

Related Recipes

M&M COOKIE BARS
LEMON COOKIE BARS
FUNFETTI COOKIE BARS
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Oatmeal Chocolate Chip Bars

★★★★★ 5 from 2 reviews
  • Author: Elise
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 9x13 pan 1x
  • Category: Cookie Bars, Oatmeal Chocolate Chip, Oatmeal
  • Method: Bake
  • Cuisine: American
Print Recipe

Description

Oatmeal Chocolate Chip Bars are the chewiest and softest cookie bars ever. They are bursting with chocolate flavor, have the best texture from the oats, and are super easy to make!

Ingredients

Scale
  • 1 cup (220g) unsalted butter
  • 1 cup (230g) light brown sugar
  • 1 cup (200g) granulated sugar
  • 1/2 tablespoon vanilla extract
  • 3 large eggs (150g), room temperature
  • 2 1/2 (350g) all purpose flour, spooned and leveled
  • 2 cups (160g) old-fashioned rolled oats
  • 1 tablespoon (9g) corn starch
  • 1 teaspoon (5g) baking soda
  • 1/2 teaspoon (4g) salt
  • 1 cup (180g) chocolate chips (180g)
  • 1/2 cup (100g) mini chocolate chips

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Line a 9×13 inch baking dish with parchment paper and spray with cooking oil to ensure the bars come out cleanly.
  2. In a large bowl with a hand mixer or the bowl of a stand mixer that is fitted with the paddle attachment, mix room temperature butter, light brown sugar, and granulated sugar together until smooth. Mix for about 2-3 minutes until the mixture is lighter and color and slightly fluffy in texture.
  3. Add vanilla extract to the batter before adding the eggs one at a time. Thoroughly mix between adding each egg to make sure the batter is smooth and fully combined. Scrape down the sides and bottom of the bowl as necessary.
  4. Slowly, add the all purpose flour, old fashioned rolled oats, corn starch, baking soda, and salt into the dough. Mix on low speed. Scrape down the bowl as needed. Do not overmix the batter- just mix until the dry ingredients are incorporated.
  5. Add chocolate chips to the batter and mix until combined. Batter will be thick but smooth.
  6. Transfer the batter to the prepared pan. Spread the batter with the knife to make sure the bars cook evenly. Top the batter with additional chocolate chips as desired.
  7. Bake for 35-45 minutes or until the sides of the bars are deep golden brown and the middle is light golden brown. A toothpick inserted into the center should come out with some crumbs and batter. The bars will continue to cook as they cool. Allow the bars to cool before slicing.

Notes

Storing: Store the bars in an airtight container, tightly covered, or individually wrapped for up to 1 week at room temperature or in the freezer for up to 4 months.

Oats: Make sure to use old-fashioned rolled oats for best texture!

Keywords: Oatmeal Cookie Bars, Oatmeal Chocolate Chip Bars

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Walnut Chocolate Chip Cookies

These chocolate chip cookies are thick, chewy, and packed with chocolate chips and walnuts for the perfect crunch and chocolate flavor!

stack of walnut chocolate chip cookies halves.

I’m the biggest chocolate chip cookie fan. Check out these Bakery Chocolate Chip Cookies for my famous, most popular cookie recipe on the blog! I also have these Chocolate Chip Cookies without Brown Sugar for classic cookies when you only have granulated sugar around!

If you are also into walnuts, take a look at this Chocolate Walnut Cake for the moistest chocolate cake with a gorgeous nutty crunch! Or, dive into these Dark Chocolate Walnut Brownies for a fudgy, shiny brownie packed with walnuts!

walnut chocolate chip cookie ingredients.

Ingredients

  • Unsalted Butter: You’ll melt your butter for flavor and moisture in every bite! Using melted butter also makes this a no-mixer recipe!
  • Light Brown Sugar & Granulated Sugar: Both sugars work together for flavor, moisture, and structure.
  • Egg: An egg at room temperature adds structure and chewiness.
  • Vanilla Extract: Vanilla extract rounds out the flavor of these cookies.
  • All Purpose Flour: All purpose flour, measured properly, creates soft and chewy cookies.
  • Baking Powder & Baking Soda: Together, both of these leavening agents give these cookies their rise and create gorgeous, thick domes!
  • Salt: Salt enhances the flavor and brings out sweetness.
  • Chocolate Chips: I use a combination of mini chocolate chips, regular chocolate chips, and large chocolate chips inside of the cookies.
  • Walnuts: You’ll want to use chopped walnuts for evenly dispersed crunch! Not a walnut fan? Sub them for pecans, peanuts… whatever nut you’d like!

Step by Step Process

STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper to ensure the cookies come off of the pans cleanly after baking.

wet ingredients in a glass bowl.
mixed wet ingredients in a glass bowl with dry ingredients on top.

STEP 2: In a large bowl, use a whisk to mix melted unsalted butter, light brown sugar, granulated sugar, room temperature egg, room temperature egg yolk, and vanilla extract together.

STEP 3: Add all purpose flour, baking soda, and salt to the dough. Use a rubber spatula to fold the ingredients into the dough until smooth.

cookie dough balls on a parchment-lined pan.
cookie dough balls with chocolate chips and walnut on top.

STEP 4: Then, pour the chocolate chips and chopped walnuts into the cookie dough. Use a rubber spatula to fold the chocolate chips and walnuts in until evenly dispersed.

STEP 7: Roll each dough ball into 2- 2 1/2 tablespoon dough balls (55-60g of batter). Top each dough ball with additional chocolate chips for a bakery-style look.

STEP 8: Bake the cookies for 9-11 minutes or until the edges are golden in color, the tops are light pale, and the center is just slightly soft.

overhead shot of walnut chocolate chip cookies.

Frequently Asked Questions

What is the secret to chewy cookies?

Make sure to measure your flour with a measuring scale or by spooning flour into the measuring cups before leveling off the top with a knife. Bake the cookies only until the centers look slightly soft, the tops are light golden brown, and the edges are just starting to turn golden in color. Overbaking will lead to dry cookies.

Do I have to use walnuts?

No! You can leave the walnuts out completely or substitute them for another nut of your choice!

How do I store chocolate chip cookies?

These cookies should be stored in an airtight container, tightly covered, or individually wrapped. You can keep them at room temperature for up to 4 days or in the freezer for up to 4 months.

chocolate chip walnut cookie broken in half.

Expert Tips

  • Measure flour properly for soft and chewy cookies using a measuring scale to measure 280g exactly or by using a spoon to transfer flour from your container to your measuring cup
  • Use a mix of different types and sizes of chocolate chips in these cookies for best flavor and texture
  • Push additional chocolate chips and chopped walnuts into the tops of your dough balls before baking

Related Recipes

BAKERY CHOCOLATE CHIP COOKIES
CHOCOLATE WALNUT CAKE
WALNUT BROWNIES
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Walnut Chocolate Chip Cookies

  • Author: Elise
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 12 cookies 1x
  • Category: Cookies, Chocolate Chips, Walnuts
  • Method: Bake
  • Cuisine: American
Print Recipe

Description

These chocolate chip cookies are thick, chewy, and packed with chocolate chips and walnuts for the perfect crunch and chocolate flavor!

Ingredients

Scale
  • 1/2 cup (110g) unsalted butter, melted
  • 1/2 cup (120g) light brown sugar
  • 1/4 cup (53g) granulated sugar
  • 1 large egg (50g), room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (280g) all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups (270g) chocolate chips
  • 1 cup walnuts, chopped

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper to ensure the cookies come off of the pan cleanly after baking.
  2. In a large bowl, use a whisk to stir slightly cooled melted butter, light brown sugar, granulated sugar, room temperature egg, and vanilla extract together until smooth and fully combined.
  3. Pour all purpose flour, baking powder, baking soda, and salt into the dough. Use a rubber spatula to mix the dry ingredients into the wet until all flour pieces disappear into the batter.
  4. Use a rubber spatula to mix in the chocolate chips and chopped walnuts.
  5. Roll the dough into 1/4 cup (65-70g) sized balls.
  6. Push additional chocolate chips and chopped walnuts into the tops of each dough ball for a bakery-style look.
  7. Bake the cookies for 9-11 minutes or until the edges look light golden brown, the tops look pale, and the centers look slightly soft.
  8. Allow the cookies to fully cool before storing. Store in an airtight container, tightly covered, or individually wrapped at room temperature for up to 4 days or in the freezer for up to 4 months.

Notes

Measuring Flour: These cookies are chewy and soft if you measure your flour properly. Do this using a measuring scale to measure 280g exactly or use a spoon to transfer flour from your container to your measuring cup before using a knife to sweep across the top to level.

Keywords: Chocolate Chip Cookies, Walnut Chocolate Chip Cookies

Did you make this recipe?

Tag @sweetsbyeliseblog on Instagram!

Buttermilk Blueberry Muffins

These Buttermilk Blueberry Muffins are soft, moist, and so dang easy! They are made in one bowl with a whisk in just 30 minutes!

One blueberry muffin standing upright surrounded by bluberries.

If you are as into muffins as I am, you’ll love this muffin section on the blog. It’s packed to the brim with some of my favorite recipes ever. These Triple Chocolate Muffins are classic and perfect for the chocolate lovers in your life, and these Banana Nutella Muffins have the greatest texture with a soft and chocolatey filling!

Love blueberries? Check out my Cottage Cheese Blueberry Muffins for one of the most popular recipes on the blog or this Lemon Blueberry Cake for the lightest and most refreshing sheet cake!

Why You’ll Love This Recipe

  • light, fluffy texture from greek yogurt and buttermilk
  • one-bowl recipe made with a whisk
  • quick to prepare and clean up
  • classic bake that will impress all!
Muffin ingredients separated into glass bowls.

Ingredients

  • Unsalted Butter: You’ll use melted butter for deep flavor and moisture in every bite. If you only have salted butter, decrease the salt in the recipe to use 1/4 teaspoon.
  • Granulated Sugar: Granulated sugar is easy, accessible, and creates the perfect flavor!
  • Sour Cream OR Greek Yogurt: You’ll use room temperature sour cream OR Greek yogurt for extra moisture and tenderness.
  • Buttermilk: Buttermilk creates a light, fluffy texture. You can make it at home by reading “Frequently Asked Questions” below!
  • Eggs: 2 large eggs at room temperature contribute to texture.
  • Vanilla Extract: Vanilla extract rounds out the flavor of the muffins.
  • All Purpose Flour: Regular, plain all purpose flour that is measured correctly creates a light and fluffy muffin.
  • Baking Powder & Baking Soda: Together, both of these leavening agents create a gorgeous, light muffin with an awesome rise!
  • Salt: Salt enhances sweetness and brings out flavor!
  • Blueberries: I use fresh blueberries in this recipe since they are easier to work with and don’t lead to any color bleeding!

Step by Step Process

STEP 1: Preheat your oven to 375 degrees Fahrenheit and line a 12 count muffin tin with liners.

Wet ingredients in a large glass bowl with a metal whisk.
Mixed wet ingredients in a large glass bowl with dry ingredients on top.

STEP 2: In a large bowl, whisk melted butter, granulated sugar, room temperature sour cream OR greek yogurt, room temperature buttermilk, room temperature eggs, and vanilla extract together until smooth.

STEP 3: Add all purpose flour, baking powder, baking soda, and salt to the bowl and whisk together only until you see the ingredients disappear to avoid overmixing.

Muffin batter with blueberries on top.
Mixed muffin batter.

STEP 4: Carefully, fold blueberries into the batter with a spatula until fully dispersed throughout.

Muffin batter in liners.
Muffin batter in liners topped with sugar and blueberries.

STEP 5: Divide the batter between the 12 liners, adding about 1/4-1/3 cup of batter to each liner.

STEP 6: Then, top the muffins with additional blueberries and about 1 teaspoon of granulated sugar to create a bakery-style look.

STEP 7: Bake the muffins for 16-20 minutes or until the tops are light golden brown, domed, and the centers spring back when poked with your pointer finger. A toothpick inserted into the center should come out with some crumbs.

Overhead shot of a pack of buttermilk blueberry muffins.

Frequently Asked Questions

Can I use regular milk?

Regular milk will not react with the other ingredients the same way, so it will not give these muffins the same tender texture.

How do I make homemade buttermilk?

Add 1 1/2 teaspoons of lemon juice or distilled white vinegar to a liquid or 1/2 cup measuring cup before filling it to reach the 1/2 cup (120g) mark. Mix the two together, then let it sit for 5 minutes before using as buttermilk.

Can I use frozen blueberries?

Though I always prefer and recommend to use fresh blueberries, you can use frozen. They will likely bleed color into the batter so will have a different look!

One buttermilk blueberry muffin with a bite taken out of it.

Expert Tips

  • Measure flour using a kitchen scale to measure exactly 315g or use a spoon to transfer flour to your measuring cups before leveling off the top for soft and moist muffins
  • Room temperature ingredients create a more even batter which results in light, fluffy muffins
  • Use a spatula to fold the blueberries into the batter to avoid breaking the blueberries and creating a bleed of color
  • Add additional blueberries and a teaspoon of granulated or coarse sugar to the tops of the muffins for a bakery-style look

Related Recipes

BLUEBERRY COTTAGE CHEESE MUFFINS
LEMON BLUEBERRY SHEET CAKE
BANANA OATMEAL BLUEBERRY MUFFINS
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Buttermilk Blueberry Muffins

  • Author: Elise
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins, Blueberry
  • Method: Bake
  • Cuisine: American
Print Recipe

Description

These Buttermilk Blueberry Muffins are soft, moist, and so dang easy! They are made in one bowl with a whisk in just 30 minutes!

Ingredients

Scale
  • 1/2 cup (110g) unsalted butter, melted
  • 3/4 cup (165g) granulated sugar
  • 1/2 cup (120g) sour cream or greek yogurt, room temperature
  • 1/2 cup (120g) buttermilk, room temperature
  • 2 large eggs (100g), room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (315g) all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (300g) blueberries

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit and line a 12 count muffin tin with liners.
  2. In a large bowl, whisk melted butter, granulated sugar, room temperature sour cream OR greek yogurt, room temperature buttermilk, room temperature eggs, and vanilla extract together until smooth.
  3. Add all purpose flour, baking powder, baking soda, and salt to the bowl and whisk together only until you see the ingredients disappear to avoid overmixing. Use a spatula to scrape down the sides and the bottom of the bowl to ensure the ingredients are properly mixed throughout.
  4. Carefully, fold blueberries into the batter with a spatula until fully dispersed throughout.
  5. Divide the batter between the 12 liners, adding about 1/4-1/3 cup of batter to each liner. The liners should be almost full.
  6. Top the muffins with additional blueberries and about 1 teaspoon of granulated sugar to create a bakery-style look.
  7. Bake the muffins for 16-20 minutes or until the tops are light golden brown, domed, and the centers spring back when poked with your pointer finger. A toothpick inserted into the center should come out with some crumbs.
  8. Store the muffins tightly covered, in an airtight container, or individually wrapped with cling wrap at room temperature for up to 3 days or in the freezer for up to 4 months. Thaw at room temperature or in the microwave.

Notes

Measuring Flour: Measure flour using a kitchen scale to measure exactly 315g or use a spoon to transfer flour to your measuring cups before leveling off the top for soft and moist muffins.

Bakery-Style Muffins: Add additional blueberries and a teaspoon of granulated or coarse sugar to the tops of the muffins for a bakery-style look.

Keywords: Blueberry Muffins, Buttermilk Muffins, Easy Muffins

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Coffee Cake Cookies

These Coffee Cake Cookies are chewy and flavorful one-bowl cinnamon cookies topped with a streusel crumb topping. They take 30 minutes to make, can be served all year around at any time of day, and are a fun and unique bake!

coffee cake cookies with powdered sugar.

I am THE BIGGEST cookie fan. Take a look at my entire cookie section on the blog for tons of fun inspiration. Some of my favorites are these Apple Pie Thumbprint Cookies, Pumpkin Cheesecake Cookies, and Mini M&M Cookies.

If you’re into all things crumb and coffee cakes, take a look at my New York Crumb Cake recipe OR my Apple Cider Crumb Cake for a fall twist.

Why You’ll Love This Recipe

  • soft and chewy cinnamon cookie base
  • easy and quick 30 minute recipe made without a mixer
  • one-bowl crunchy cinnamon streusel topping
  • perfect for any occasion at any time of year
ingredients in glass bowls.

Ingredients

  • Unsalted Butter: You’ll use melted butter for flavor and moisture in every bite. Using melted butter also makes this a no-mixer recipe!
  • Light Brown Sugar & Granulated Sugar: Together, these sugars provide moisture and sweetness.
  • Eggs: You’ll need 2 large eggs at room temperature for a chewy cookie.
  • Vanilla: Vanilla rounds out the flavor.
  • All Purpose Flour: Simple, plain all purpose flour gives these chewy cookies the perfect texture.
  • Baking Soda: Baking soda is the leavening agent in these cookies and helps them to be thick and puffy.
  • Salt: Salt brings out the sweetness the cookies and enhances flavor.
  • Cinnamon: Cinnamon provides the BEST warm and cozy spice flavor!

Step by Step Process

crumb ingredients in a glass bowl.
crumb topping in a glass bowl.

STEP 1: In a medium bowl, add all purpose flour, granulated sugar, light brown sugar, cinnamon, salt, corn starch, and slightly cooled melted butter. Then, use a fork to rake the butter through the ingredients. Continue mixing until the mixture combines into formed crumbs and there are few small crumbs or flour pieces.

STEP 2: Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper to ensure the cookies come off of the pan cleanly.

wet ingredients in a glass bowl.
mixed wet ingredients with dry ingredients on top in a glass bowl.

STEP 3: Next, in a large bowl, combine slightly cooled melted unsalted butter, light brown sugar, granulated sugar, room temperature eggs, and pure vanilla extract together with a whisk until smooth and combined.

STEP 4: Add properly measured all purpose flour, baking soda, salt, and cinnamon to the bowl. Use a rubber spatula to combine the ingredients together until all of the dry ingredients are incorporated.

cinnamon cookie dough in a glass bowl.
rolled dough balls on a parchment-lined sheet.

STEP 5: Then, roll the dough into 1 1/2 tablespoons (40g) balls of dough and place them at least 2 inches apart on your prepared baking sheets. Use your thumb to push down and create a wide well in the center of each dough ball.

dough balls with a well in the center on a parchment-lined sheet.
coffee cake cookie dough balls with topping in the center.

STEP 6: Pack about 2 teaspoons of crumb topping into each well. Then, bake the cookies from 8-11 minutes or until the edges are light golden brown, crumb topping is golden brown, and the tops of the cookies look just slightly soft.

STEP 7: Finally, sift powdered sugar over the tops of the cookies as desired. Allow the cookies to fully cool before storing tightly covered, in an airtight container, or individually wrapped at room temperature for up to 4 days or in the freezer for up to 4 months.

3 coffee cake cookies topped with powdered sugar.

Frequently Asked Questions

How do I make soft cookies?

For soft and chewy cookies, make sure to measure flour correctly by using a kitchen scale or by spooning and leveling flour into measuring cups. Do not overmix when adding the dry ingredients to the wet ingredients to prevent dry and dense cookies. Make sure to only bake until the cookies are domed and slightly soft in the center.

Can I freeze these cookies?

Yes! After the cookies have fully cooled, place them in an airtight container, zippable bag, or individually wrap them and place them in the freezer for up to 4 months. Thaw at room temperature or reheat in the oven at 350 for about 5 minutes or in the microwave in 20 second intervals until desired heat is reached.

Can I double this recipe?

Yes! You can absolutely double this recipe if you’d like. You can also easily half the recipe since there are 2 eggs required, but you’ll want to use a kitchen scale to get accurate measurements of the other ingredients.

stacked coffee cake cookies.

Expert Tips

Slightly Cooled Melted Butter: You’ll use melted butter in both the streusel crumb topping and the cinnamon cookie base. Make sure to let the melted butter sit for 3-5 minutes after melting because hot butter will ruin the consistency of the dough and streusel. Don’t let it cool for too long, though, as it will firm up!

Bake Time: Make sure to bake the cookies only until the edges feel slightly firm to the touch and the tops are slightly soft. The cookies will continue to bake and firm up as they cool. Overbaking will lead to dry, crunchy cookies.

Related Recipes

APPLE PIE THUMBPRINT COOKIES
STREUSEL CRUMB CAKE
APPLE CRUMB CAKE
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Coffee Cake Cookies

★★★★★ 5 from 1 reviews
  • Author: Elise
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 15 cookies 1x
  • Category: Cookies, Coffee Cake, Crumb Cake
  • Method: Bake
  • Cuisine: American
Print Recipe

Description

These coffee cake cookies are chewy and flavorful one-bowl cinnamon cookies topped with a streusel crumb topping. They take 30 minutes to make, can be served all year around at any time of day, and are a fun and unique bake!

Ingredients

Scale

For the Streusel Topping

  • 3/4 cup (105g) all purpose flour
  • 1/4 cup (53g) granulated sugar
  • 1/4 cup (60g) light brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons corn starch
  • 1/4 cup/ 4 tablespoons (55g) unsalted butter, melted

For the Cinnamon Cookies

  • 1/2 cup (110g) unsalted butter, room temperature 
  • 3/4 cup (180g) light brown sugar, packed
  • 1/4 cup (53g) granulated sugar 
  • 2 large eggs (100g), room temperature 
  • 2 teaspoons (8g) pure vanilla extract 
  • 2 1/3 cup (327g) all purpose flour 
  • 1/4 teaspoon baking soda 
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • optional: powdered sugar for topping

Instructions

For the Streusel Topping

  1. In a medium bowl, add all purpose flour, granulated sugar, light brown sugar, cinnamon, salt, corn starch, and slightly cooled melted butter. Use a fork to rake the butter through the ingredients. Continue mixing until the mixture combines into formed crumbs and there are few pieces of the dry flour mixture.

For the Cinnamon Cookies

  1. Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper to ensure the cookies come off of the pan cleanly.
  2. In a large bowl, combine slightly cooled melted unsalted butter, light brown sugar, granulated sugar, room temperature eggs, and pure vanilla extract together with a whisk until smooth and combined.
  3. Add properly measured all purpose flour, baking soda, salt, and cinnamon to the bowl. Use a rubber spatula to combine the ingredients together until all of the dry ingredients are incorporated.
  4. Roll the dough into 1 1/2 tablespoons (40g) balls of dough and place them at least 2 inches apart on your prepared baking sheets. Use your thumb to push down and create a wide well in the center of each dough ball.
  5. Pack about 2 teaspoons of crumb topping into each well. Bake the cookies from 8-11 minutes or until the edges are light golden brown, crumb topping is golden brown, and the tops of the cookies look just slightly soft.
  6. Sift powdered sugar over the tops of the cookies as desired. Allow the cookies to fully cool before storing tightly covered, in an airtight container, or individually wrapped at room temperature for up to 4 days or in the freezer for up to 4 months.

Notes

Measuring Flour: These cookies are chewy and soft if you measure your flour properly. Do this using a measuring scale to measure 327g exactly or use a spoon to transfer flour from your container to your measuring cup before using a knife to sweep across the top to level.

Keywords: Coffee Cake Cookies, Crumb Cake Cookies, Streusel Topping

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Oreo Red Velvet Cookies

These Oreo Red Velvet Cookies are thick and chewy red velvet cookies with crushed Oreo cookie pieces throughout. This is a one-bowl, no-chill recipe that is perfect all year around and especially festive during the holidays!

oreo red velvet cookies stacked on each other.

These cookies scream holiday fun! If you are looking for other fun holiday recipes, check out these Green Grinch Cookies for an ode to the classic character, these Red Velvet Crinkle Cookies for another fun red velvet treat, or these Reindeer Cupcakes for a super cute and festive treat to make with all ages!

Why You’ll Love These Cookies

  • thick, chewy, and fudgy cookies
  • simple to make in one bowl with simple ingredients
  • quick, no-chill recipe made in 30 minutes
  • easy to make ahead and store
  • inherently festive for the holiday season
cookie ingredients in glass bowls.

Ingredients

  • Unsalted Butter: Cold, unsalted butter works best for texture and flavor in these cookies.
  • Light Brown Sugar & Granulated Sugar: Together, both of these sugars work to create moisture and sweetness.
  • Egg: A large egg at room temperature adds to structure and creates chewier cookies.
  • Cocoa Powder: This is where the cookies get part of their red velvet flavor! I use natural cocoa powder, but dutch will work too.
  • All Purpose Flour: Properly-measured all purpose flour creates soft cookies. Read “Expert Tips” below for more information.
  • Baking Soda: Baking soda is the leavening agent in these cookies and creates the thick, domed cookies.
  • Salt: Salt brings out sweetness.
  • Cornstarch: Corn starch helps the cookies stay soft and thick!
  • White Distilled Vinegar: White vinegar is a staple in red velvet and adds a touch of flavor in addition to helping the baking soda do its job!
  • Red Food Coloring: For a deep, red color, you’ll want to use food coloring. I use Americolor Super Red because I only have to use a squeeze or two for a great color.
  • Oreos: Crushed Oreo cookies are added to the dough and as a topping.

Step by Step Process

STEP 1: Preheat your oven to 350 degrees Fahrenheit and line a sheet pan with parchment paper to ensure the cookies come off of the pan cleanly after baking and cooling.

butter and both sugars in a metal bowl.
wet ingredients in a metal bowl.

STEP 2: In a large bowl with a hand mixer or in the bowl of a stand mixer with a paddle attachment, beat cold butter, packed light brown sugar, and granulated sugar together until smooth and combined. This should be about 2-3 minutes of mixing.

STEP 3: Add the egg to the bowl and beat on medium speed until smooth. Use a spatula to scrape down the sides and bottom of the bowl to ensure the ingredients are combined throughout.

mixed wet ingredients with dry ingredients on top in a metal bowl.
red velvet cookie dough with oreo pieces in a metal bowl.

STEP 4: Pour cocoa powder, properly-measured all purpose flour, baking soda, salt, and corn starch into the dough. Beat on low speed until smooth. Only mix until you see the dry ingredients fully disappear into the batter, as mixing past this point can create dense cookies.

STEP 5: Stir white vinegar and red food coloring into the dough. Once combined throughout, add the crushed Oreos to the dough and mix until dispersed.

red velvet cookie dough balls on a parchment-lined pan.
red velvet cookie dough balls with oreo pieces on top on a parchment-lined pan.

STEP 6: Divide the batter into 3 1/2 tablespoon-sized balls, about 75g-80g of dough per ball. If desired, stick additional crushed Oreo pieces into the tops of the cookies before baking.

STEP 7: Bake the cookies for 10-12 minutes until they are domed, slightly soft in the center, and firm around the edges. Allow the cookies to cool on the pan to firm up for about 10 minutes before transferring to a wire rack or plate.

overhead shot of red velvet cookies with oreo pieces.

Frequently Asked Questions

What flavor is red velvet?

Red velvet has a hint of chocolate flavor from the addition of unsweetened cocoa powder. However, it has a slightly tangy taste and has a red color from food coloring.

Do I need to use food coloring?

No, the red food coloring is not necessary. The cookies will end up being a light brown color if you skip out on the food coloring, but the taste will stay the same.

Can I freeze these cookies?

Yes! You can freeze the cookies before baking in rolled balls for up to 3 months. Bake for an extra few minutes when baking from being frozen. You can freeze the cookies after baking in an airtight container or freezer bag for up to 4 months. Thaw at room temperature or reheat in the microwave in 20-second spurts or in the oven at 350 for a few minutes.

oreo red velvet cookie with a bite taken out of it.

Expert Tips

  • Measuring Flour: To avoid dry and dense cookies, measure flour with a kitchen scale to 187g exactly or use a spoon to transfer flour from your container to your measuring cups before using a knife to level.
  • Food Coloring: Though you can use liquid food dye, I recommend using a food gel, as you’ll reach a deeper red with less coloring. I use Americolor Super Red.
  • Storing: Store the cookies tightly covered, in an airtight container, or individually wrapped at room temperature for up to 4 days or in the freezer for up to 4 months.

Related Recipes

RED VELVET COOKIE DOUGH
REINDEER CUPCAKES
RED VELVET WHOOPIE PIES
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Oreo Red Velvet Cookies

  • Author: Elise
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 12 cookies 1x
  • Category: Cookies, Red Velvet, Oreos
  • Method: Bake
  • Cuisine: American
Print Recipe

Description

These Oreo Red Velvet Cookies are thick and chewy red velvet cookies with crushed Oreo cookie pieces throughout. This is a one-bowl, no-chill recipe that is perfect all year around and especially festive during the holidays!

Ingredients

Scale
  • 1/2 cup (110g) unsalted butter, cold
  • 1/2 cup (120g) light brown sugar, packed
  • 1/4 cup (53g) granulated sugar.
  • 1 large egg (50g), room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (21g) cocoa powder
  • 1 1/3 cup (187g) all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 tablespoon corn starch
  • 1 1/2 teaspoons white distilled vinegar
  • Red food coloring
  • 14 Oreo cookies, crushed + additional for topping

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit and line a sheet pan with parchment paper to ensure the cookies come off of the pan cleanly after baking and cooling.
  2. In a large bowl with a hand mixer or in the bowl of a stand mixer that is fitted with a paddle attachment, beat cold butter, packed light brown sugar, and granulated sugar together until smooth and combined. This should be about 2-3 minutes of mixing.
  3. Add the egg to the bowl and beat on medium speed until smooth.
  4. Pour cocoa powder, properly-measured all purpose flour, baking soda, salt, and corn starch into the dough. Beat on low speed until smooth. Do not mix past when you see the dry ingredients fully disappear to avoid dense cookies.
  5. Stir white vinegar and red food coloring into the dough until desired color is reached throughout. Then, add the crushed Oreo cookies to the dough and mix until properly dispersed.
  6. Divide the batter into 3 1/2 tablespoon-sized balls, about 75-80g of dough per ball. If desired, stick additional crushed Oreo pieces into the tops of the cookies before baking.
  7. Bake the cookies for 10-12 minutes until they are domed, slightly soft in the center, and cracked around the edges. Allow the cookies to cool on the pan for about 10 minutes before transferring to a wire rack or plate.
  8. After the cookies have fully cooled, store the cookies in an airtight container, tightly covered, or individually wrapped in cling wrap at room temperature for up to 4 days or in the freezer for up to 4 months.

Notes

Measuring Flour: To avoid dry and dense cookies, measure flour with a kitchen scale to 187g exactly or use a spoon to transfer flour from your container to your measuring cups before using a knife to level.

Bake Time: Make sure to only bake the cookies until the centers are soft, tops are cracked, and edges are just starting to firm up. Overbaking will lead to dry and dense cookies and a brown tint in color.

Keywords: Red Velvet Cookies, Red Velvet Oreo Cookies, Oreo Cookies

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