Delicious Cookie Recipes

1. Heavenly Raspberry Chocolate Truffles

Prepare the raspberry puree: If using fresh raspberries, blend them in a food processor and strain through a fine sieve to remove seeds, creating a smooth puree.
Heat the cream: In a small saucepan, bring the heavy cream to a gentle simmer over medium heat.
Melt the chocolate: Place the chopped dark chocolate in a heatproof bowl. Pour the simmering cream over the chocolate and let it sit for 1-2 minutes, then stir until smooth and combined.
Add flavor: Stir in the raspberry puree, butter, and vanilla extract. Let the mixture cool to room temperature, then refrigerate for about 1-2 hours until firm.
Form the truffles: Once the chocolate mixture has set, use a melon baller or small spoon to scoop out portions and roll them into balls with your hands.
Coat the truffles: Roll the truffles in cocoa powder or dip them in melted chocolate for an extra layer of indulgence.
Chill and serve: Refrigerate the truffles until the chocolate coating sets. Serve chilled and enjoy.

Mix the dough: In a mixing bowl, combine the peanut butter, granulated sugar, brown sugar, egg, vanilla extract, baking soda, and a pinch of salt. Stir until the mixture forms a dough.
Shape the cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on a plate or tray.
Flatten the cookies: Use a fork to gently press down on each cookie, creating a crisscross pattern.
Preheat the air fryer: Preheat your air fryer to 350°F (175°C) for about 3 minutes.
Cook the cookies: Arrange the cookie dough balls in a single layer in the air fryer basket, leaving space between them. Air fry at 350°F for 5-7 minutes, or until the edges are lightly golden.
Cool and serve: Let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.

Preheat the oven: Preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.
Mix the brownie batter: In a large bowl, combine the melted butter, granulated sugar, and brown sugar. Stir in the eggs and vanilla extract. In another bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
Add chocolate chips: Stir in the chocolate chips, if using, and pour the batter into the prepared baking pan.
Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool and serve: Let the brownies cool before cutting them into squares.

Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Mix the cookie dough: In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until smooth. Add the eggs, one at a time, and then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until combined. Stir in the chocolate chips.
Shape the cookies: Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
Bake: Bake for 9-11 minutes, or until the edges are golden brown but the centers are still soft.
Cool and serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prepare the graham crackers: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and arrange the graham crackers in a single layer, breaking them to fit as needed.
Make the caramel sauce: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, cinnamon, and salt. Bring the mixture to a boil and cook for 3-4 minutes, stirring constantly.
Coat the graham crackers: Pour the caramel sauce evenly over the graham crackers and spread it out with a spatula.
Bake: Bake in the preheated oven for 10-12 minutes, or until bubbly and golden.
Cool and serve: Let the churro crack cool completely. If desired, drizzle with white chocolate chips or melt the chocolate and drizzle over the top. Break into pieces and enjoy!

Preheat the oven: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper or grease it.
Mix the batter: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs and vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until combined.
Add the chocolate and caramel: Stir in the chocolate chips and caramel bits.
Bake: Spread the dough evenly into the prepared baking pan. Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Make the caramel drizzle: While the bars are baking, melt the caramel bits with heavy cream over low heat until smooth. Drizzle the melted caramel over the baked bars once they have cooled slightly.
Cool and serve: Let the bars cool completely before cutting them into squares.