11 Ooey Gooey Christmas Cookies Indulgent Textures

Classic Chocolate Chip Cookies

Classic chocolate chip cookies are a delightful treat loved by many, especially during the holiday season. These soft and chewy cookies are filled with rich chocolate chips, making them the perfect dessert for family gatherings, gift-giving, or simply enjoying with a glass of milk. In just a short amount of time, you can create a batch of these delicious cookies that will certainly become a favorite!

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees your cookies bake evenly and achieve the perfect texture.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this bowl aside for later use.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
4. Add Vanilla and Eggs: Add the vanilla extract and the large eggs (one at a time) to the butter and sugar mixture. Continue beating until well combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Fold in Chocolate Chips: Using a spatula or wooden spoon, gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the cookie dough.
7. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of cookie dough onto ungreased baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
8. Bake: Place the baking sheets in the preheated oven and bake for 9 to 11 minutes, or until the edges are golden brown and the centers are set but still slightly soft.
9. Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Enjoy: Once the cookies are cool, enjoy them with a glass of milk or your favorite beverage! Store any leftovers in an airtight container to keep them fresh.

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Chewy Gingerbread Cookies

Chewy gingerbread cookies are a festive holiday treat that encapsulate the warm flavors of cinnamon, ginger, and molasses. These delightful cookies are not only soft and chewy but also perfect for decorating with icing or enjoying as a sweet snack during the winter season. Making a batch of these gingerbread cookies is a great way to spread holiday cheer and create lasting memories with family and friends.

Cooking Steps Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This will guarantee that your cookies bake consistently throughout.
2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt. Whisk these dry ingredients together until they’re well combined. This will help evenly distribute the spices throughout the dough.
3. Cream Butter and Sugar: In a separate mixing bowl, use an electric mixer to cream together the unsalted butter and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
4. Add Molasses and Egg: Once your butter and sugar mixture is creamed, add the unsulfured molasses and the large egg to the bowl. Mix on medium speed until fully incorporated. Then, add the vanilla extract and mix again until combined.
5. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until the dough starts to form. Be careful not to overmix as this can affect the texture of your cookies.
6. Chill the Dough: Wrap the cookie dough in plastic wrap and refrigerate for at least 2 hours or overnight. Chilling the dough helps the flavors develop and makes it easier to handle.
7. Scoop the Dough: After chilling, remove the dough from the refrigerator. Using a cookie scoop or tablespoon, scoop out portions of dough and roll them into balls. Place the dough balls on ungreased baking sheets, allowing space between each for spreading.
8. Bake: Bake the cookies in the preheated oven for about 8 to 10 minutes. The edges should be firm, but the centers will look slightly soft.
9. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
10. Decorate and Enjoy: If desired, decorate the cooled cookies with icing or sprinkles. Enjoy your chewy gingerbread cookies with a cup of hot cocoa or share them with loved ones during the holiday season!

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Peppermint Bark Cookies

Peppermint Bark Cookies are a delightful holiday treat that combines the classic flavors of mint and chocolate, reminiscent of traditional peppermint bark candy. These cookies feature a soft, chewy base topped with chocolate and crushed peppermint, making them a festive addition to any Christmas cookie platter. They are easy to make and perfect for sharing with family and friends during the holiday season.

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to guarantee the cookies bake evenly.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until they are thoroughly combined. This mixture will form the basis of your cookie dough.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add Egg and Vanilla: Once the butter and sugar mixture is fluffy, add the large egg and vanilla extract. Mix on medium speed until well blended and smooth.
5. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed. Mix until just combined to avoid overworking the dough.
6. Stir in Chocolate Chips: Gently fold in the semi-sweet chocolate chips into the cookie dough using a spatula. Make sure they are evenly distributed throughout the mixture.
7. Chill the Dough: If you have time, refrigerate the dough for about 30 minutes. Chilling helps the dough firm up, making it easier to scoop.
8. Scoop and Bake: Using a cookie scoop or tablespoon, drop heaping spoonfuls of dough onto ungreased baking sheets, spacing them about 2 inches apart. Press a few crushed peppermint candies into the top of each cookie.
9. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, which is okay for a chewy texture.
10. Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely. Enjoy your delicious Peppermint Bark Cookies with family and friends!

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Salted Caramel Pecan Cookies

Salted Caramel Pecan Cookies are a scrumptious holiday treat that perfectly combines the rich flavors of caramel, toasted pecans, and a hint of sea salt. These soft and chewy cookies are ideal for festive gatherings and are sure to satisfy any sweet tooth with their delightful taste and texture.

Cooking Steps Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C), ensuring that it is hot and ready for baking.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent the cookies from sticking.
3. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, and salt. Whisk these dry ingredients together until evenly mixed.
4. Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer. Beat the mixture on medium speed until it is light and fluffy, which will take about 3 minutes.
5. Add Egg and Vanilla: To the fluffy butter and sugar mixture, add the large egg and vanilla extract. Mix on medium speed until everything is well combined and smooth.
6. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the butter mixture, mixing on low speed. Continue mixing until just incorporated, being careful not to overmix.
7. Fold in Pecans and Caramel: Gently fold in the chopped pecans and the caramel sauce into the cookie dough using a spatula. Make sure these ingredients are evenly distributed throughout the dough.
8. Scoop the Dough: Using a cookie scoop or a tablespoon, drop heaping portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
9. Sprinkle Sea Salt: Before baking, lightly sprinkle a pinch of sea salt over the top of each cookie for that delightful contrast of flavors.
10. Bake: Place the baking sheets in the preheated oven and bake for approximately 10-12 minutes or until the cookies are golden at the edges and slightly soft in the center.
11. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.

Enjoy your delicious Salted Caramel Pecan Cookies with family and friends this holiday season!

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Double Chocolate Mint Cookies

Double Chocolate Mint Cookies are a decadent holiday treat that combines the rich flavors of chocolate with a revitalizing hint of mint. These soft and chewy cookies are perfect for chocolate lovers and make a delightful addition to any festive dessert platter.

Cooking Steps Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to make sure it’s ready for baking.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent the cookies from sticking.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until thoroughly combined.
4. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar on medium speed until the mixture is light and fluffy, approximately 2-3 minutes.
5. Add Eggs and Extracts: To the butter and sugar mixture, add the large eggs, vanilla extract, and peppermint extract. Mix on medium speed until well combined and smooth.
6. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet mixture, mixing on low speed until everything is just combined and no flour streaks remain. Be careful not to overmix.
7. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips using a spatula, making sure they are evenly distributed throughout the cookie dough.
8. Scoop the Dough: Using a cookie scoop or a tablespoon, drop heaping portions of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
9. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will firm up as they cool.
10. Cool and Serve: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes, then transfer them to wire racks to cool completely. Enjoy your delicious Double Chocolate Mint Cookies!

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Snickerdoodle Marshmallow Cookies

Snickerdoodle Marshmallow Cookies are a delightful twist on the traditional snickerdoodle, featuring a soft and chewy cookie base coated with cinnamon sugar and a gooey marshmallow center. These cookies are perfect for holiday gatherings, as they deliver warmth and sweetness with every bite, making them an irresistible treat.

Cooking Steps Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to guarantee it is at the right temperature for baking.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt until well combined.
4. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
5. Add Eggs and Vanilla: Add the large eggs and vanilla extract to the creamed butter and sugars. Mix on medium speed until fully incorporated and smooth.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until all ingredients are just combined. Be careful not to overmix the dough.
7. Prepare Cinnamon Sugar: In a small bowl, combine the ground cinnamon and a few tablespoons of granulated sugar, setting it aside for rolling the cookies.
8. Scoop the Dough: Using a cookie scoop or tablespoon, take a portion of cookie dough and flatten it slightly in your palm. Place a mini marshmallow in the center and wrap the dough around the marshmallow, sealing it completely. Roll the dough ball in the cinnamon sugar mixture until well coated.
9. Place on Baking Sheets: Arrange the coated cookie dough balls on the prepared baking sheets, leaving about 2 inches between each cookie for spreading during baking.
10. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until they are lightly golden around the edges. The centers may still be soft but will firm up as they cool.
11. Cool and Serve: Remove the baking sheets from the oven and let the cookies cool for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Snickerdoodle Marshmallow Cookies warm or at room temperature!

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White Chocolate Cranberry Cookies

White Chocolate Cranberry Cookies are a festive and delicious treat that blends the sweetness of white chocolate with the tartness of dried cranberries. These cookies are soft and chewy, making them perfect for celebrating the holiday season or as a delightful snack any time of the year. The contrast between the creamy chocolate and the tangy fruit creates a wonderful flavor that keeps everyone coming back for more.

Cooking Steps Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) to guarantee it reaches the correct temperature for baking.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking while baking.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set this mixture aside.
4. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
5. Add Eggs and Vanilla: Add the large eggs and vanilla extract to the creamed butter and sugars. Mix on medium speed until everything is well incorporated and smooth.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Take care not to overmix, as this can lead to tougher cookies.
7. Fold in Chocolate and Cranberries: Gently fold in the white chocolate chips and dried cranberries using a spatula until they are evenly distributed throughout the cookie dough.
8. Scoop the Dough: Using a cookie scoop or tablespoon, portion out the dough and place it on the prepared baking sheets, making sure to leave about 2 inches of space between each cookie for expansion during baking.
9. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly soft.
10. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.

Enjoy the delightful combination of white chocolate and cranberry in these festive cookies!

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Pumpkin Spice Gooey Cookies

Pumpkin Spice Gooey Cookies are the ultimate autumn treat that perfectly captures the essence of the season. These cookies are soft, chewy, and filled with warm spices that evoke the comforting flavors of pumpkin pie. With their delightful gooey center and crisp edges, these cookies provide a cozy bite that pairs wonderfully with a warm cup of cider or coffee.

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C), so it reaches the right temperature while you prepare the cookie dough.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats to help prevent sticking during baking.
3. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Make certain all the spices are well distributed in the flour mixture. Set it aside.
4. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, and brown sugar on medium speed until the mixture becomes light and fluffy, which should take about 3-4 minutes.
5. Incorporate the Egg and Vanilla: Add the large egg and vanilla extract to the creamed mixture. Mix on medium speed until everything is smoothly combined.
6. Add Pumpkin: Carefully fold in the pumpkin puree to the wet mixture and continue to mix until well combined.
7. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the pumpkin mixture, mixing on low speed until just combined. Be careful not to overmix to guarantee a soft cookie texture.
8. Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips using a spatula, making sure they are evenly distributed throughout the dough.
9. Scoop the Dough: Use a cookie scoop or a tablespoon to drop rounded mounds of dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie since they will spread while baking.
10. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes. The cookies should be set around the edges but slightly gooey in the center.
11. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your Pumpkin Spice Gooey Cookies!

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Peanut Butter Chocolate Swirl Cookies

Peanut Butter Chocolate Swirl Cookies are a delicious combination of rich, creamy peanut butter and decadent chocolate. These cookies offer a delightful contrast of flavors, with the nutty taste of peanut butter harmoniously swirling together with the sweet, indulgent chocolate. Perfect for satisfying your sweet tooth, these cookies are bound to become a favorite among cookie enthusiasts.

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to guarantee it’s hot and ready for baking.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats to keep the cookies from sticking.
3. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.
4. Cream Butter and Sugars: In a large mixing bowl, beat together the softened unsalted butter, creamy peanut butter, granulated sugar, and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
5. Add Egg and Vanilla: Beat in the large egg and vanilla extract until well combined with the creamed mixture.
6. Mix in Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Do not overmix, as it can affect the texture of the cookies.
7. Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips into the cookie dough using a spatula, confirming they’re evenly dispersed.
8. Scoop the Dough: Use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheets, leaving space between each cookie for spreading.
9. Add Swirls: In a microwaveable bowl, warm the extra peanut butter for about 10-15 seconds until it’s pourable. Drizzle small amounts of the warmed peanut butter over each cookie and use a toothpick or knife to gently swirl it into the dough.
10. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly soft; they will firm up as they cool.
11. Cool Down: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.

Enjoy your delicious Peanut Butter Chocolate Swirl Cookies!

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Coconut Macaroon Cookies

Coconut Macaroon Cookies are a delightful treat that celebrate the tropical flavor of coconut. These chewy, sweet cookies are made primarily from shredded coconut, egg whites, and sugar, resulting in a light, airy texture with a wonderfully sweet and buttery taste. They make for a perfect addition to any holiday cookie platter, and when dipped in chocolate, they become even more indulgent and appealing.

Cooking Steps Instructions:

1. Preheat the Oven: Start by preheating your oven to 325°F (160°C) to guarantee it’s at the right temperature for baking your cookies.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent sticking, making cleanup easier after baking.
3. Mix Coconut and Sugar: In a large mixing bowl, combine the sweetened shredded coconut and granulated sugar. Mix well until the sugar is evenly distributed throughout the coconut.
4. Whisk Egg Whites: In a separate bowl, whisk the egg whites until they become frothy. This should take about 1-2 minutes. You want to incorporate some air for a lighter texture.
5. Add Flavorings and Salt: Gently fold in the vanilla extract, almond extract (if using), and salt into the frothy egg whites. Mix until well combined.
6. Combine Mixtures: Pour the egg white mixture into the bowl with the coconut and sugar mixture. Stir gently until the coconut is fully coated, and the mixture holds together.
7. Scoop the Mixture: Use a spoon or a cookie scoop to portion out the macaroon mixture onto the prepared baking sheets. Space them about 1 inch apart, as they will spread slightly as they bake.
8. Shape the Cookies: With damp hands, gently shape the mounds into rounded peaks for a classic macaroon look.
9. Bake the Cookies: Place the baking sheets in the preheated oven and bake for approximately 20-25 minutes, or until the tops are golden brown and the edges appear slightly crispy.
10. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
11. Dip in Chocolate (Optional): For a decadent touch, melt the semi-sweet chocolate in a microwave-safe bowl. Dip the bottoms of each cooled macaroon into the melted chocolate, then return them to the wire rack to let the chocolate set.
12. Serve and Enjoy: Once the chocolate has hardened, your Coconut Macaroon Cookies are ready to be enjoyed! Serve them fresh or store them in an airtight container for later.

Eggnog Sugar Cookies

Eggnog Sugar Cookies are a festive holiday treat that infuse the rich, creamy flavor of classic eggnog into soft, buttery sugar cookies. With a hint of nutmeg and vanilla, these cookies capture the essence of the season and are perfect for decorating and sharing at holiday gatherings.

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that the cookies bake evenly.
2. Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent the cookies from sticking and to make cleanup easier.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground nutmeg, and salt. This will help affirm that the dry ingredients are evenly distributed.
4. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes.
5. Add Wet Ingredients: Beat in the eggnog, the egg, and vanilla extract to the creamed butter and sugar until well combined. Mix until smooth.
6. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; you want the dough to remain soft.
7. Scoop Dough: Using a cookie scoop or spoon, drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers have set.
9. Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.
10. Prepare Frosting: In a medium bowl, combine powdered sugar, milk, and ground nutmeg to make a simple frosting. Start with 1 tablespoon of milk and add additional milk until you reach your desired consistency.
11. Frost Cookies: Once the cookies have completely cooled, drizzle or spread the frosting on top of each cookie. Let the frosting set before serving or storing.

Enjoy your delightful Eggnog Sugar Cookies, perfect for the holiday season!