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Five stars when using 8 ounces of cream cheese instead of the 3 ounces noted in the recipe. Because I did not have a cookie press and wanted to do something a little different (other than simply making drop cookies), I chilled the dough for about 1 hour and then rolled the dough into small balls, pressed a Hershey's kiss in the middle, and sprinkled the cookies with colored sugar. They turned out great. This recipe works so well for press cookies. I tried two or three other recipes with horrible results and now I always use this one.  I will definitely be making this again. I believe another reviewer said she added some Jello mix to her batter with great success. I think I will try doing that next time--maybe use strawberry Jello for Valentine's day when I have to make cookies for my daughter to bring to preschool. Get the recipe here >>  Strawberry Cookies With White Chocolate Chunks @ omgchocolatedesserts.com

I have quite a bit to say about these...they are excellent, my husband and I couldn't stop eating them, both the dough and the cooked cookies. They are tender, just the right amount of sweet flavor, and are buttery, even though I didn't use real butter, but instead used margarine, like the recipe called for. Don't soften the margarine before you make them (the recipe DOES NOT say to, but a lot of cookie recipes do, so I just wanted to note that). Also, to cut down on the stickiness of the dough, I recommend chilling the dough a bit, but not too long (just until it is no longer extremely sticky). I made one batch before I chilled it, and more after and the batch before the chilling spread out more and were a little flatter and maintained their chewy centers better. I would not recommend cooking them for 15 minutes; they will be WAY over done. I cooked mine for 9-10 min and did not allow them to brown at all. Then I left them on the cookie sheet before taking them off to fini...

I wish I could give these cookies a 10! I absolutely love these and made over 12 dozen over the holidays. I had to make so many because they all disappeared faster than I could bake them. I would strictly follow the 8-minute baking rule with these as long as they're about the size of a tablespoon. These are addictive! The best recipe of its type on this site. I used an extra egg, as suggested by an earlier reviewer, and I used a scoop to ensure uniform size. Dropped the scoops into a small bowl of sugar, and rolled them around. Although the dough was soft, with the sugar adhering to it, you could easily pick up the balls and put on the baking sheet. A hint for quick (as in NO) baking clean-up: line your cookie sheets with foil, shiny side DOWN. No grease. Just place dough on the foil. Allow to cool about 10-15 minutes, or until close to room temperature, then use a spatula to transfer to a rack. They release easily. Ten minutes yield a barely colored cookie that is chewy and delica...

Okay, Ya'll here's the REAL deal. I've made all of the TOP choc chip cookie recies on our wonderful site here and I'm here to tell you --THIS IS IT! I held off making this one because I thought the pudding would be gross but you can't even taste it. All it does it make and keep them soft (like putting a preservative in). I would make the following changes: Add 2 teasp. of baking powder, 1/2 teasp. salt and 2 TABLESPOONS (yes, you heard right) of VANILLA. This gives them what they were missing as noted in serveral reviews. My second favorite are the BEST BIG ones but they are really rich and my family prefers this recipe instead. This recipe is the best I have found. They are very simple to make although they take a little time they are well worth it! The things I have found helpful with this recipe is it is best to chill the dough when you arent using it. I use a mellon baller to get the cookies at a good uniform size, 1 to 2 scoops depending on the size of the mell...

I made these today in order to use up the peanut butter in my pantry. Here are my experiences: preparation: I only changed the recipe slightly by using only 1C of sugar and I included small dark chocolate chips. I also used parchment paper instead of cooking spray. The “dough” was way too creamy, even after refrigerating, and I couldn’t roll it into anything; so I used a spoon and dropped the balls of dough onto the cookie sheet. Baking: I used less time (8mins) because the cookies are flat and cooked really fast. However, the second batch was a bit more fluffy and I am wondering if it’s not better to leave the dough in the fridge for 30 to 40 mins instead of 20. I also recommend quickly setting the cookies that come out of the oven on a wire rack with parchment paper for cooling. Overall: The cookies turned out too flat… Maybe using baking powder instead of baking soda? Or maybe use a bit more flour (like 3/4 C). These cookies are more chewy and may be better for making ice cream sand...

Ok, I just finished making these cookies. First off, I was super excited to find a recipe that has so many awesome reviews. Reviews mean everything to me when I try out new recipes. Second, I was also really skeptical and scared, mostly because I live in Colorado and the high altitude almost always messes with my cookie recipes. These cookies are freaking perfect. My regular “go to” recipe for ccc also calls for melted butter, and while the taste is incredible, I’ve always had trouble getting them to not flatten out, even when I chill the dough. These ones were perfect though. I followed this recipe exactly and the dough was definitely not runny. In fact when I added in the flour mixture I thought it was going to be too dry at first. It ended up being just the right consistency. I chilled it for about an hour, maybe an hour and a half, because I was eating my lunch at the time. I didn’t make them quite so big, about a Tblsp or a little more each, and I only baked them for 8 minutes whi...

Healthy and SUPER easy 3 ingredient recipes! The perfect guilt-free snacks and treats!  - If you’re craving cookies but you’re on a diet, then you’re going to want to be in on this little secret. It’s totally possible to make cookies, in the oven or even in the microwave with just 2 or 3 ingredients. All you need are some ripe or overripe bananas, some rolled oats and raisins (or craisins, walnuts, or whatever else you’d like). There’s absolutely no sugar added, but these treats are sweet and satisfying just like any other cookie. You’ll be amazed at how well this Food Bites recipe works: Get the recipe here >> Healthy and SUPER easy 3 Ingredient Cookies @ listotic.com

I just finished making a double batch of these wonderful cookies. I don't understand what other reviewers mean when they say this recipe doesn't make many cookies. I doubled everything and got 10 dozen cookies! Even half of that is 5 dozen! Here are the changes I made: I put a teaspoon of vanilla and about a cup of finely chopped pecans in the (doubled) batter, and after rolling into a one inch ball, dipped each one half way in a bowl containing Sugar In The Raw. It's light brown, has larger crystals then regular sugar, and very sparkly. Then I flattened each cookie with the bottom of a glass and put a nice whole pecan in the middle. They are absolutely delicious and they look wonderful! These are now on my list to make every year! ..... *Update: My last batch is in the oven so I have time for a quick update. This year I got 16 DOZEN when I doubled everything! I think it's because of 2 things: refrigerate the dough over night and use a melon baller to scoop out the port...

This is the perfect chocolate chip cookie!! Crispy on the outside and chewy on the inside!! Looking over the ingredients list and the measurements of each, I recognized this as your fairly standard, classic chocolate chip cookie recipe--and I expected fairly standard results. I was baking in our second home today, where I have a convection oven (which I remain somewhat unfamiliar with). I don't know if it was the convection oven or something else I'm missing, but these did not turn out to be fairly standard chocolate chip cookies! Rather, they were some of the best I've ever tried. First of all, they stay uniform in shape and size, which is important to me, and they're just the right thickness--not poofy little cakes, and not flat and spread out. They're rich and buttery, with crispy outsides, and a soft but chewey inside. I didn't bother to mix the baking soda in the 2 tsp. hot water, just mixed it in with the flour--I also added 1/2 tsp. salt to heighten flavo...

I love snickerdoodles and these were probably some of the best that I have ever had. I would say that they are as good as my mom’s. They were barely crunchy on the outside, but nice and soft on the inside. Disneyland knows it's stuff when it comes to baking amazing foods and these Snickerdoodles are no exception! Disneyland’s Snickerdoodle Cookies Serves: 60 cookies Ingredients:   Dough:     3 1⁄2 cups flour     1⁄2 teaspoon baking soda     1⁄2 teaspoon cream of tartar     1 cup butter (2 sticks), room temperature     2 cups sugar     2 eggs     1⁄4 cup milk     1 teaspoon vanilla Topping:     3 tablespoons sugar     1 teaspoon cinnamon Directions:     Preheat oven to 375 degrees F.     In a large bowl, sift together the flour, baking soda and cream of tartar. Set aside.     In a separate b...

It’s a hard life, but we did it to bring you the ultimate chocolate chip cookie recipes. As part of the process of creating the best chocolate chip cookies ever, I baked 10 famous existing cookie recipes and held a blind taste test for 40 of my co-workers. The 10 recipes came from all over the cookie spectrum. There was the New York Times’ top pick, the Nestlé Toll House version that we all grew up with, and favorites from Bon Appétit and bloggers like Tara O’Brady of Seven Spoons. I wanted to include something for everyone, because even though I’ve spent many years as a professional recipe creator, I know that not everyone is necessarily looking for the same kind of cookie. For this test, I asked my co-workers to taste all 10, then pick their absolute favorite. To keep things as even as possible, I created a few simple parameters when it came to the actual baking. I used the same size cookie scoop for all the cookies, as well as the same brands of ingredients. I baked off and tried on...

Ahh, the first day of Spring. At least for some of us. The forecast, per the usual, isn’t looking too bright for us Minnesota peeps. But at the very least we can start thinking or rather, dreaming of Spring and things such as flowers, grass and warmer weather. I really need all that I can get to remind me that it will eventually get nicer. To say it’s been a rough winter would be an understatement. I don’t want to complain or anything, but seriously…anyone with me? Midwesterners, East coast friends?! I know we’re not alone here. I was inspired to make these from a cupcake I saw on Pinterest about a year ago. These were very simple to make and look how cute they turned out! You could easily serve these on their own or also use them as a cupcake/cake topper. I had some leftover Valentine M&M’s and they worked perfectly for Spring colors – I just left out the red colored ones! Or you could always buy Spring colored ones – haha. Make sure you buy the dipping sticks because normal pretz...

This is a great recipe. But I did cut the sugar down.  I read most of the reviews and here are my tips. Only use 3 cups of powdered sugar if you don't sift it. Only add 1 cup at a time. The first cup you can use with a spoon, but the second and third cups use your hands it is so much easier. Then after you roll them into balls, put the tooth picks in and then put them in the fridge. I just melted the chocolate in the microwave (in a plastic container with a lid setting on top) because it is so much easier and quicker. Just do it 30 seconds at a time until melted. Then you dip the balls in the chocolate leaving a little of the peanut butter showing at the top so it looks like a real buckeye nut. Do not cover the entire ball with chocolate. If you don't like the tooth pick hole showing, just smooth it with your finger. But honestly these are so delicious, who cares if there is a tooth pick hole. Hope these tips help. Thanks Get the recipe here >> Easy Buckeyes @ cakescottag...

This is a really good cookie. Would have given it 5 stars, but did need to increase the flour to 1 3/4 cup and baking soda to 1 teaspoon. If you use margarine or salted butter, DEcrease the salt to 1/4 tsp or just omit altogether. Salt that is suggested in cookie recipes are generally listed for bakers who use UNsalted butter. This made 36 good sized cookies. I chilled the dough for around 30 minutes, due to reading o thers having spreading problems. I made them a tad larger than a 'normal' sized cookie. I did an experiment and baked these (with above changes) at 350 for 12 minutes, they spread too much, became too brown around the edges and were only chewy in the dead center. Next batch I baked at 350 for 10 minutes, then 11, and finally to 12...because anything under 12 the center was still quite doughy but at 12 they spread quite a bit and were more thin and crispy than soft or chewy. At 325, 12 minutes cookies were too raw and any longer and the center would get overbaked. ...

These are great. I did also make a few substitutions and additions because I had stuff to use up but I will definitely be making these again! And so healthy! Lots of fiber! Look at these crazy healthy ingredients! I used flax meal instead of wheat germ and substituted pecans for walnuts. Also added chia seed and coconut. Yummy! Recipe >> Banana Bread Breakfast Cookies @ bakerbynature.com

A copycat of one of my favorite cookies of all time: Disneyland's Bakery-Style Peanut Butter Cookies! Disneyland’s Peanut Butter Cookies Ingredients:     1 cup butter, softened     1 cup creamy peanut butter     1 cup sugar     1 cup packed brown sugar     1 teaspoon vanilla extract     3 eggs     4 cups all-purpose flour     2 teaspoons baking soda     ¼ teaspoon salt     1 cup peanut butter chips     ¼ cup granulated sugar Instructions     Preheat oven to 375 degrees F.     In a large bowl, cream the butter, peanut butter, sugar, and brown sugar together. Add vanilla and mix. Add the eggs, one at a time, mixing well after each one.     In a separate bowl mix the flour, baking soda and salt together. Add to mixture in mixing bowl and stir until completely combined. Fold in peanut...

I loved the taste of them, however even though my butter was super super soft (it was already nice and soft but then i had to leave for a couple of hours so didnt make them until i got back), i found the dough to be kind dry, but it still came together okay. the trouble came when i tried to slice them. even though they were well chilled-to the point that they were rock solid-and i was using a very sharp knife, when i tried to slice them, they just fell apart as soon as i hit a chocolate chip, and the dough was so cold that i had a hard time even smooshing them back together so i just did it as best as i could and hoped they melted together. i think next time i try these (and there will be a next time!), im going to skip the chocolate chips. if i decide to try the chocolate chips in it again, ill get the nestle mini chips. maybe it was the chocolate chips i was using-i sent my husband to the store for them and he brought home the ghirardelli milk chocolate chips which taste divine but a...

These are fantastic, I've made them several times already! Today my brother needed some cookies for a potluck at work (he just started a new job) and he requested these. I doubled the recipe and did half with the peanut butter filling and half with a chocolate swiss meringue buttercream. Both varieties were fantastic! Recipe >> Peanut Butter Oatmeal Sandwich Cookies @ annies-eats.com

I made these last night for a dinner with several siblings-in-law and their significant others. A couple of my own findings: -3-4 tablespoons per half cookie resulted in pre-baked portions the size of tennis balls. Way too big. 3-4 tablespoons total worked much better. Still baked for 13 minutes and they came out great. – Reserve 1/2 cup of the chocolate chips for pressing into the top. Even if you don’t press them in, 1 1/2 cups is plenty. -Mine did not spread all that much, and I liberally greased my pan. I might chill for only 20-30 minutes next time and see if that helps. -The sea salt is everything to these. Use it! -10 seconds in the microwave after storing them makes them divine. My guests absolutely loved these and I’m sure I will make them again. Even my usually nit-picky husband couldn’t find anything wrong with them!   Recipe >> Salted Caramel Chocolate Chip Cookies @ lecremedelacrumb.com

I made these today and they were just amazing!! just the right balance of peanut butter + chocolate chips. I used 1C flour + a couple of tablespoons, which I might reduce further. I might have overbaked them because they weren’t chewy as prescribed. But I will definitely make them again! My friends said they taste like a popular Filipino candy called chocnut (it’s literally a choco-nutty crumbly bar) and they loved it. I love that they produce a huge batch or huge cookies. Recipe >> The BEST Peanut Butter Chocolate Chip Cookies @ butterwithasideofbread.com