To-Die-For Homemade Cookies

Once you try these homemade gems, you'll never be satisfied with cookies from refrigerated dough again!

Chunky Chocolate Gobs

Ingredients
3/4 cup unsalted butter, softened
1/3 cup butter-flavored shortening
1 cup granulated sugar
2/3 cup firmly packed dark brown sugar
2 large eggs
2 tsp. vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa
1 tsp. baking soda
1/4 tsp. salt
2 cups cream-filled chocolate sandwich cookies, coarsely chopped (16 cookies)
3 (1.75-oz.) Mounds bars, chilled and chopped
1 to 2 cups semisweet chocolate morsels

Preparation
Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating until light and fluffy. Add eggs and vanilla, beating until blended.

Combing flour and next 3 ingredients; gradually add to butter mixture, beating until blended. Stir in cookies, candy bars, and desired amount of chocolate morsels. Chill dough 30 minutes.

Drop dough by 1/4 cupfuls 2" apart onto baking sheets lined with parchment paper. Bake at 350° for 10 to 12 minutes or until barely set. Cool on baking sheets 10 minutes. Transfer to wire racks to cool completely.

Related: Wickedly Delicious Chocolate Desserts

Ultimate Chocolate Chip Cookies

Ingredients
3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
1 1/2 tsp. vanilla extract
2 1/4 cups plus 2 Tbsp. all-purpose flour
1 tsp. baking soda
3/4 tsp. salt
1 (12-oz.) package semisweet chocolate morsels

Preparation
Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.

Combine flour, soda, and salt in a small bowl; gradually add to butter mixture, beating well. Stir in morsels. Drop by tablespoonfuls onto lightly greased baking sheets.

Bake at 350° for 8 to 14 minutes or until desired degree of doneness. Remove to wire racks to cool completely.

Related: 9 Best-Ever Bar Cookies and Brownies

Crispy Praline Cookies

Ingredients
1 cup all-purpose flour
1 cup firmly packed dark brown sugar
1 large egg
1 cup chopped pecans
1/2 cup butter, softened
1 tsp. vanilla extract

Preparation
Stir together all ingredients in a large bowl, blending well. Drop cookie dough by tablespoonfuls onto ungreased baking sheets.

Bake at 350° for 13 to 15 minutes. Cool on baking sheets 1 minute; remove cookies to wire racks to cool completely.

Related: 8 Fabulous Fruit-Filled Tarts

Peanut Butter-Toffee Turtle Cookies

Ingredients
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2/3 cup creamy peanut butter
1 large egg
2 cups all-purpose baking mix
2/3 cup almond toffee bits
2/3 cup coarsely chopped peanuts
2/3 cup milk chocolate morsels
10 ounce vanilla caramels
2 to 3 Tbsp. whipping cream
1/2 tsp. vanilla extract
2/3 cup milk chocolate morsels, melted

Preparation
Preheat oven to 350°. beat first 4 ingredients at medium speed with an electric mixer until creamy/ Add egg, beating until blended. Add baking mix, beating at low speed just until blended. Stir in toffee bits, chopped peanuts, and 2/3 cup chocolate morsels.

Drop dough by rounded tablespoonfuls onto ungreased baking sheets; flatten dough with hand.
Bake at 350° for 10 to 12 minutes or until golden brown. Cool cookies on baking sheets 1 minute; remove cookies to wire racks.

Microwave caramels and 2 Tbsp. cream in a glass bowl at high 1 minute; stir. Continue to microwave at 30-second intervals, stirring until caramels melt and mixture is smooth; add remaining cream, if necessary. Stir in vanilla. Spoon caramel mixture evenly onto tops of cookies; drizzle evenly with melted chocolate.

Related: 18 Perfect Party Desserts

White Chocolate Oatmeal Cookies

Ingredients
1 cup butter or margarine, softened
1 cup firmly packed light brown sugar
1 cup granulated sugar
2 large eggs
2 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 1/2 cups uncooked regular oats
2 cups (12 oz.) white chocolate morsels
1 cup coarsely chopped pecans

Preparation
Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs. one at a time, beating just until yellow disappears after each addition. Stir in vanilla.

Combine flour and next 3 ingredients; gradually add to butter mixture, beating until blended. Stir in oats, morsels, and pecans. Drop by tablespoonfuls onto greased baking sheets. Bake at 350° for 12 minutes. Cool on baking sheets 3 minutes; remove to wire racks to cool completely.

Related: Parlor-Perfect Ice Cream Treats

Crunchy Frostbite Cookies

Ingredients
2 cups all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 cup shortening
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 large eggs
1 tsp. vanilla extract
1 1/2 cups uncooked regular oats
1 1/2 cups cornflakes cereal
12 oz. white chocolate baking squares, chopped
3 Tbsp. shortening
1/2 tsp. peppermint extract

Preparation
Combine flour, baking soda, baking powder, and salt; stir well until blended.

Beat 1 cup shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs and vanilla; beat well. Add flour mixture, mixing just until blended. Stir in oats and cornflakes.

Drop dough by heaping tablespoonfuls, 2" apart, onto lightly greased baking sheets; flatten slightly. Bake at 325° for 12 to 14 minutes. Cool slightly on baking sheets. Transfer cookies to wire racks to cool completely.

Microwave white chocolate and 3 Tbsp. shortening in a medium-size microwave-safe bowl at high 1 minute or until white chocolate melts, stirring once. Stir in peppermint extract. Dip flat bottom of each cookie into melted white chocolate, letting excess drip back into bowl. Place dipped cookies, dipped side up, on wax paper; let stand 1 hour or until white chocolate sets.

See more delicious cookie recipes!

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