complete English version

 

No-bake haystack cookies for every craving 🍪

Sweet, crunchy, and impossible to stop at one.

1️⃣🍫Chocolate Haystack Cookies

Ingredients

2 cups semi-sweet chocolate chips

½ cup creamy peanut butter

2 cups chow mein noodles

1 cup shredded coconut (sweetened or unsweetened)

1 tsp vanilla extract

Pinch of salt (optional)

Instructions

1. Melt

Melt chocolate chips and peanut butter together in the microwave (30-second intervals, stirring until smooth).

2. Flavor

Stir in vanilla extract and salt.

3. Fold

Gently fold in chow mein noodles and shredded coconut until evenly coated.

4. Scoop

Drop spoonfuls onto a parchment-lined baking sheet.

5. Set

Let set at room temperature for 30–40 minutes, or refrigerate 15–20 minutes until firm.

Storage

Airtight at room temperature: up to 4 days

Refrigerated: up to 1 week

2️⃣🥜Peanut Butter Haystack Cookies

Ingredients

1½ cups creamy peanut butter

½ cup butter

1½ cups powdered sugar

2 cups chow mein noodles

1 cup shredded coconut (optional)

1 tsp vanilla extract

Pinch of salt (optional)

Instructions

1. Melt

In a saucepan over low heat (or microwave), melt peanut butter and butter together until smooth.

2. Sweeten

Remove from heat and stir in powdered sugar, vanilla, and salt.

3. Add crunch

Gently fold in chow mein noodles and coconut until coated.

4. Shape

Spoon mounds onto a parchment-lined baking sheet.

5. Set

Let set at room temperature for about 30 minutes, or refrigerate 15–20 minutes until firm.

Optional Variations

Chocolate Drizzle: drizzle melted chocolate on top

Almond Peanut Butter: use almond butter instead

Extra Crunch: add chopped peanuts

Storage

Airtight at room temperature: 4–5 days

Refrigerated: up to 1 week

3️⃣🤍White Chocolate Haystack Cookies

Ingredients

2 cups white chocolate chips

½ cup creamy peanut butter (optional – helps bind)

2 cups chow mein noodles

1 cup shredded coconut (sweetened or unsweetened)

1 tsp vanilla extract

Pinch of salt (optional)

Instructions

1. Melt

Melt white chocolate chips and peanut butter together in the microwave in 20–30 second intervals, stirring until smooth.

2. Flavor

Stir in vanilla extract and salt.

3. Fold

Gently fold in chow mein noodles and shredded coconut until evenly coated.

4. Shape

Drop spoonfuls onto a parchment-lined baking sheet.

5. Set

Let cookies set at room temperature for 30 minutes, or refrigerate 15–20 minutes until firm.

Optional Add-Ins & Toppings

Dried cranberries or cherries

Sliced almonds

Toasted coconut

Drizzle with dark or milk chocolate

Storage

Airtight at room temperature: 4–5 days

Refrigerated: up to 1 week

4️⃣🍫🥥 Chocolate Coconut Haystack Cookies

Ingredients

2 cups semi-sweet chocolate chips

1½–2 cups shredded sweetened coconut

2 cups crunchy chow mein noodles

1 tsp vanilla extract

Pinch of salt (optional)

Instructions

1. Melt the chocolate

In a microwave-safe bowl, microwave chocolate chips in 20–30 second intervals, stirring each time, until smooth.

2. Flavor the base

Stir in vanilla extract and a pinch of salt.

3. Add the crunch

Gently fold in coconut and chow mein noodles until evenly coated.

4. Form the haystacks

Drop spoonfuls onto a parchment-lined baking sheet, shaping into small mounds.

5. Set

Let cookies set at room temperature for about 30 minutes, or refrigerate for 15 minutes until firm.

Storage

Store in an airtight container at room temperature for up to 5 days. Refrigerate for a firmer texture

5️⃣🍫🥥🌰 Almond Joy Haystack Cookies 

Ingredients

2 cups semi-sweet chocolate chips

½ cup creamy peanut butter (optional – traditional haystacks include it, but you can omit for a truer Almond Joy flavor)

1½ cups shredded sweetened coconut

1½–2 cups crunchy chow mein noodles

½ cup sliced or chopped almonds

1 tsp vanilla extract

Pinch of salt (optional)

Instructions

1. Melt the chocolate

In a microwave-safe bowl, melt chocolate chips (and peanut butter if using) in 20–30 second intervals, stirring until smooth.

2. Add flavor

Stir in vanilla extract and a pinch of salt.

3. Fold in the mix-ins

Gently fold in coconut, chow mein noodles, and almonds until evenly coated.

4. Shape the haystacks

Spoon mounds onto a parchment-lined baking sheet.

5. Set

Let set at room temperature for 30 minutes or refrigerate for 15–20 minutes until firm.

Optional Finishing Touches

Sprinkle toasted coconut on top

Press one almond slice into each cookie

Drizzle with extra melted chocolate for a bakery look

Storage

Airtight container at room temperature: 4–5 days. Refrigerator: up to 1 week

6️⃣Butterscotch Haystack Cookies

Ingredients

2 cups butterscotch chips

½ cup creamy peanut butter (optional but helps bind)

1½ cups chow mein noodles

1 cup shredded coconut (sweetened or unsweetened)

1 tsp vanilla extract

Pinch of salt (optional)

Instructions

1. Melt

Melt butterscotch chips and peanut butter together in the microwave (30-second intervals, stirring until smooth).

2. Flavor

Stir in vanilla extract and salt.

3. Fold

Gently fold in chow mein noodles, coconut until fully coated.

4. Shape

Spoon mounds onto a parchment-lined tray.

5. Set

Let set at room temperature for 30 minutes or refrigerate 15–20 minutes until firm.

Optional Toppings

Toasted coconut flakes

Extra butterscotch drizzle

One almond slice pressed on top

StoraNo-bake haystack cookies for every craving 🍪

Sweet, crunchy, and impossible to stop at one.

1️⃣🍫Chocolate Haystack Cookies

Ingredients

2 cups semi-sweet chocolate chips

½ cup creamy peanut butter

2 cups chow mein noodles

1 cup shredded coconut (sweetened or unsweetened)

1 tsp vanilla extract

Pinch of salt (optional)

Instructions

1. Melt

Melt chocolate chips and peanut butter together in the microwave (30-second intervals, stirring until smooth).

2. Flavor

Stir in vanilla extract and salt.

3. Fold

Gently fold in chow mein noodles and shredded coconut until evenly coated.

4. Scoop

Drop spoonfuls onto a parchment-lined baking sheet.

5. Set

Let set at room temperature for 30–40 minutes, or refrigerate 15–20 minutes until firm.

Storage

Airtight at room temperature: up to 4 days

Refrigerated: up to 1 week

2️⃣🥜Peanut Butter Haystack Cookies

Ingredients

1½ cups creamy peanut butter

½ cup butter

1½ cups powdered sugar

2 cups chow mein noodles

1 cup shredded coconut (optional)

1 tsp vanilla extract

Pinch of salt (optional)

Instructions

1. Melt

In a saucepan over low heat (or microwave), melt peanut butter and butter together until smooth.

2. Sweeten

Remove from heat and stir in powdered sugar, vanilla, and salt.

3. Add crunch

Gently fold in chow mein noodles and coconut until coated.

4. Shape

Spoon mounds onto a parchment-lined baking sheet.

5. Set

Let set at room temperature for about 30 minutes, or refrigerate 15–20 minutes until firm.

Optional Variations

Chocolate Drizzle: drizzle melted chocolate on top

Almond Peanut Butter: use almond butter instead

Extra Crunch: add chopped peanuts

Storage

Airtight at room temperature: 4–5 days

Refrigerated: up to 1 week

3️⃣🤍White Chocolate Haystack Cookies

Ingredients

2 cups white chocolate chips

½ cup creamy peanut butter (optional – helps bind)

2 cups chow mein noodles

1 cup shredded coconut (sweetened or unsweetened)

1 tsp vanilla extract

Pinch of salt (optional)

Instructions

1. Melt

Melt white chocolate chips and peanut butter together in the microwave in 20–30 second intervals, stirring until smooth.

2. Flavor

Stir in vanilla extract and salt.

3. Fold

Gently fold in chow mein noodles and shredded coconut until evenly coated.

4. Shape

Drop spoonfuls onto a parchment-lined baking sheet.

5. Set

Let cookies set at room temperature for 30 minutes, or refrigerate 15–20 minutes until firm.

Optional Add-Ins & Toppings

Dried cranberries or cherries

Sliced almonds

Toasted coconut

Drizzle with dark or milk chocolate

Storage

Airtight at room temperature: 4–5 days

Refrigerated: up to 1 week

4️⃣🍫🥥 Chocolate Coconut Haystack Cookies

Ingredients

2 cups semi-sweet chocolate chips

1½–2 cups shredded sweetened coconut

2 cups crunchy chow mein noodles

1 tsp vanilla extract

Pinch of salt (optional)

Instructions

1. Melt the chocolate

In a microwave-safe bowl, microwave chocolate chips in 20–30 second intervals, stirring each time, until smooth.

2. Flavor the base

Stir in vanilla extract and a pinch of salt.

3. Add the crunch

Gently fold in coconut and chow mein noodles until evenly coated.

4. Form the haystacks

Drop spoonfuls onto a parchment-lined baking sheet, shaping into small mounds.

5. Set

Let cookies set at room temperature for about 30 minutes, or refrigerate for 15 minutes until firm.

Storage

Store in an airtight container at room temperature for up to 5 days. Refrigerate for a firmer texture

5️⃣🍫🥥🌰 Almond Joy Haystack Cookies 

Ingredients

2 cups semi-sweet chocolate chips

½ cup creamy peanut butter (optional – traditional haystacks include it, but you can omit for a truer Almond Joy flavor)

1½ cups shredded sweetened coconut

1½–2 cups crunchy chow mein noodles

½ cup sliced or chopped almonds

1 tsp vanilla extract

Pinch of salt (optional)

Instructions

1. Melt the chocolate

In a microwave-safe bowl, melt chocolate chips (and peanut butter if using) in 20–30 second intervals, stirring until smooth.

2. Add flavor

Stir in vanilla extract and a pinch of salt.

3. Fold in the mix-ins

Gently fold in coconut, chow mein noodles, and almonds until evenly coated.

4. Shape the haystacks

Spoon mounds onto a parchment-lined baking sheet.

5. Set

Let set at room temperature for 30 minutes or refrigerate for 15–20 minutes until firm.

Optional Finishing Touches

Sprinkle toasted coconut on top

Press one almond slice into each cookie

Drizzle with extra melted chocolate for a bakery look

Storage

Airtight container at room temperature: 4–5 days. Refrigerator: up to 1 week

6️⃣Butterscotch Haystack Cookies

Ingredients

2 cups butterscotch chips

½ cup creamy peanut butter (optional but helps bind)

1½ cups chow mein noodles

1 cup shredded coconut (sweetened or unsweetened)

1 tsp vanilla extract

Pinch of salt (optional)

Instructions

1. Melt

Melt butterscotch chips and peanut butter together in the microwave (30-second intervals, stirring until smooth).

2. Flavor

Stir in vanilla extract and salt.

3. Fold

Gently fold in chow mein noodles, coconut until fully coated.

4. Shape

Spoon mounds onto a parchment-lined tray.

5. Set

Let set at room temperature for 30 minutes or refrigerate 15–20 minutes until firm.

Optional Toppings

Toasted coconut flakes

Extra butterscotch drizzle

One almond slice pressed on top

Storage

Room temperature (airtight): 4–5 days

Refrigerated: up to 1 week

#HaystackCookies #NoBakeDesserts #NoBakeCookies #EasyDesserts #QuickTreats #HomemadeDesserts #DessertIdeasge

Room temperature (airtight): 4–5 days

Refrigerated: up to 1 week

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🍪 A Cookie for Every Craving

 

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🍪 A Cookie for Every Craving

9 irresistible cookie recipes everyone will love!

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1️⃣🍫 Double Chocolate Cookies

Rich, fudgy & extra chocolatey!

📝 Ingredients:

• 1 cup flour
• ½ cup cocoa powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup butter
• ½ cup brown sugar
• ¼ cup white sugar
• 1 egg
• 1 tsp vanilla
• 1 cup chocolate chips

👩‍🍳 Bake: 350°F (175°C) – 10 to 12 min

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2️⃣🧈 Classic Butter Cookies

Buttery, melt-in-your-mouth cookies.

📝 Ingredients:

• 1 cup butter
• ¾ cup powdered sugar
• 1 egg yolk
• 1 tsp vanilla
• 2 cups flour
• ¼ tsp salt

👩‍🍳 Bake: 350°F – 10 to 12 min

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3️⃣🍪 Sugar Cookies

Perfect for decorating!

📝 Ingredients:

• 2¾ cups flour
• ½ tsp baking powder
• ¼ tsp salt
• 1 cup butter
• 1 cup sugar
• 1 egg
• 1½ tsp vanilla

👩‍🍳 Bake: 350°F – 8 to 10 min

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4️⃣🧀 Cream Cheese Cookies

Soft & creamy texture.

📝 Ingredients:

• 1¾ cups flour
• ½ tsp baking powder
• ½ tsp salt
• ½ cup butter
• 4 oz cream cheese
• 1 cup sugar
• 1 egg
• 1 tbsp vanilla

👩‍🍳 Bake: 375°F – 10 min

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5️⃣🥜 Peanut Butter Cookies

Classic crisscross cookies.

📝 Ingredients:

• 1 cup peanut butter
• ½ cup butter
• 1 cup sugar
• 1 egg
• 1 tsp vanilla
• 1½ cups flour
• 1 tsp baking soda

👩‍🍳 Bake: 350°F – 9 to 11 min

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6️⃣☕ Coffee Cookies

For coffee lovers!

📝 Ingredients:

• 2¼ cups flour
• ¾ cup butter
• 1 cup brown sugar
• ½ cup white sugar
• 2 eggs
• 2 tbsp instant coffee
• 1 tbsp hot water

👩‍🍳 Bake: 350°F – 10 to 12 min

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7️⃣🍪 Snickerdoodles

Cinnamon sugar magic ✨

📝 Ingredients:

• 2¾ cups flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1 cup butter
• 1½ cups sugar
• 2 eggs

Roll in: sugar + cinnamon
👩‍🍳 Bake: 375°F – 8 to 10 min

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8️⃣🥣 Oatmeal Raisin Cookies

Chewy & comforting.

📝 Ingredients:

• 1 cup butter
• 1 cup brown sugar
• ½ cup sugar
• 2 eggs
• 1½ cups flour
• 3 cups oats
• 1 cup raisins

👩‍🍳 Bake: 350°F – 10 to 12 min

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9️⃣🍫 Brownie Crinkle Cookies

Fudgy with crackly top!

📝 Ingredients:

• 1 cup flour
• ¼ cup cocoa
• ½ cup butter
• 1 cup sugar
• 2 eggs
• ½ cup powdered sugar (for rolling)

👩‍🍳 Bake: 350°F – 10 to 12 min

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Cheesecake Chocolate Chip Cookies 🍪🧀

 

Here’s a Cheesecake Chocolate Chip Cookies 🍪🧀 recipe — soft cookies with a creamy cheesecake surprise inside:

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📝 Ingredients

For the cookie dough:

• 1 cup (225 g) unsalted butter, softened
• ¾ cup (150 g) brown sugar
• ½ cup (100 g) granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 3 cups (360 g) all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 2 cups (350 g) chocolate chips

For the cheesecake filling:

• 8 oz (225 g) cream cheese, softened
• ⅓ cup (65 g) granulated sugar
• 1 tsp vanilla extract

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👩‍🍳 Instructions

1. Make the filling

   • In a bowl, beat cream cheese, sugar, and vanilla until smooth.
   • Scoop small spoonfuls (about 1 tsp each) onto a parchment-lined tray.
   • Freeze for 30–45 minutes (they should be firm).

2. Make the cookie dough

   • Cream butter, brown sugar, and granulated sugar until fluffy.
   • Beat in eggs and vanilla.
   • Mix in flour, baking soda, and salt until combined.
   • Fold in chocolate chips.

3. Assemble the cookies

   • Scoop a ball of cookie dough, flatten it slightly in your palm.
   • Place a frozen cheesecake ball in the center.
   • Cover with more dough and seal edges so the filling is hidden.

4. Bake

   • Preheat oven to 350°F (175°C).
   • Place stuffed cookie dough balls on a parchment-lined baking sheet.
   • Bake 11–13 minutes, until golden on edges but soft in the middle.

5. Cool & enjoy

   • Let cookies rest on the sheet for 5 minutes before transferring to a rack.
   • Serve warm for gooey centers or chilled for a firmer cheesecake bite.

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Would you like me to give you a small-batch version (around 8 cookies) or the big-batch bakery style (about 24 cookies)?

CANDY CORN SUGAR COOKIES

 

Ingredients

• 2 ¾ cup of flour
• 1 teaspoon of baking soda
• ½ teaspoon of baking powder
• ½ teaspoon of salt
• 1 cup of butter softened
• 1 ½ cups of sugar
• 1 egg room temperature
• 2 teaspoons of vanilla extract
• ½ cup of candy corn
• ½ cup of caramel chips

Instructions

Preheat oven to 375 degrees F. In a small bowl whisk flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream butter and sugar, about 4 minutes using a hand mixer.
Add egg and vanilla to butter mixture and mix together. Slowly add in flour mixture, reserving 2 tablespoons of flour mixture. Do not over mix.
Toss candy corn and caramel chips with the 2 tablespoons of flour. Add caramel chips to cookie mixture.
To a well greased pan, add 2 tablespoons of cookie dough for jumbo cookies, or 1 ½ teaspoons for regular sized cookies. Top with candy corn.
Bake jumbo cookies for 13-15 minutes or until edges become slightly golden brown. Bake regular cookies for 8-10 minutes. Allow to cool fully before serving.
Makes about 12 jumbo cookies and about 24 regular cookies.
Tip: If adding candy corn into the cookie dough, when spooning dough onto the cookie sheet, be sure to either have candy corn within the center of the ball or on top to keep the candy corn from melting onto the sheet.

🤎🍰 Biscoff Tiramisu

 

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🤎🍰 Biscoff Tiramisu

✨ No-Bake • Ultra-Creamy • Loaded with Cookie Butter Flavor

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🟤🍪 Cookie Layer

• 🍪 2 packs Lotus Biscoff cookies
• ☕🥛 ½ cup warm milk or coffee (optional)

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🤎🧀 Biscoff Cream Filling

• 🧀 16 oz (2 blocks) cream cheese, softened
• 🤎 ¾ cup Biscoff spread (smooth)
• 🍬 1 cup powdered sugar
• 🌼 2 tsp vanilla extract
• 🥛 2 cups cold heavy whipping cream
  (or Cool Whip)

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🤎✨ Top Layer

• 🤎 ½ cup Biscoff spread, melted

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🍪✨ Topping

• 🍪 Crushed Biscoff cookies
• 🍪 Whole Biscoff cookies (optional)

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🔶👩‍🍳 Instructions

1️⃣ Make the Biscoff Cream

🧀 Beat cream cheese until completely smooth
➕ Add Biscoff spread, powdered sugar & vanilla
💨 Beat until creamy and fluffy
🥛 In a separate bowl, whip heavy cream to stiff peaks
🤍 Gently fold whipped cream into the Biscoff mixture

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2️⃣ Assemble

☕ Lightly dip Biscoff cookies in milk or coffee
🍪 Arrange a layer of cookies in the dish
🤎 Spread half of the Biscoff cream
🍪 Add another cookie layer
🤎 Spread remaining cream evenly

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3️⃣ Finish

🔥 Melt the Biscoff spread
✨ Spread smoothly over the top
🍪 Sprinkle crushed cookies around the edges
🍪 Garnish with whole cookies if desired

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4️⃣ Chill

❄️ Refrigerate at least 6 hours, preferably overnight
🔪 Slices clean and holds perfectly

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World's Best Butter Cookies

 

Here’s a recipe for what many consider the world’s best butter cookies—rich, melt-in-your-mouth Danish-style cookies with just a handful of ingredients:

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World's Best Butter Cookies

Ingredients:

• 1 cup (226g) unsalted butter, at room temperature
• 2/3 cup (85g) powdered sugar (for a finer texture)
• 1 tsp vanilla extract (or use vanilla bean paste for extra richness)
• 2 cups (250g) all-purpose flour
• 1/4 tsp salt (omit if using salted butter)
• Optional: turbinado sugar or coarse sugar for rolling edges

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
2. Cream butter and sugar in a bowl until light and fluffy (about 2–3 minutes).
3. Add vanilla and mix until combined.
4. Sift in flour and salt, and mix until dough forms. Don’t overwork it.
5. Shape the cookies:
   • Roll dough into a log, wrap in plastic, and chill for 30 minutes.
   • Slice into 1/4" thick rounds.
   • Or pipe using a star tip for the classic Danish look.
6. (Optional) Roll edges in turbinado sugar for extra crunch.
7. Bake for 10–12 minutes or until the edges just begin to turn golden.
8. Cool on the pan for 5 minutes, then transfer to a wire rack.

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These cookies are buttery, crisp yet tender, and taste amazing on their own—or dipped in chocolate. Want a flavor twist like lemon zest, almond, or cardamom?

Melt-in-Your-Mouth Shortbread Cookies

 

Here’s the full recipe for Melt-in-Your-Mouth Shortbread Cookies:

Ingredients

• 1/4 cup cornstarch
• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners’ sugar (powdered sugar)
• 1 cup butter, softened
• Optional: Maraschino cherries or sprinkles for decoration

Instructions

1. Preheat Oven: Set your oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a bowl, whisk together cornstarch, flour, and confectioners’ sugar.
3. Cream Butter: In a separate bowl, beat the softened butter until light and fluffy (about 2–3 minutes).
4. Combine: Gradually add the dry ingredients to the butter, mixing until a smooth dough forms.
5. Shape Cookies: You can either:
   • Use a piping bag with a star tip to create swirled cookies.
   • Roll the dough into small balls and flatten them with a fork.
6. Decorate: Add half a cherry or sprinkles on top if desired.
7. Bake: Bake for 15–20 minutes, or until the edges are just lightly golden (do not overbake).
8. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Enjoy your soft, buttery shortbread cookies! Let me know if you need any variations or flavor ideas.

Chocolate Chip Cheesecake Cookies

 

Here’s a Chocolate Chip Cheesecake Cookies recipe — perfect for Facebook groups 🍪🧀🍫

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🍪 Chocolate Chip Cheesecake Cookies 🍪

Soft, thick cookies with a creamy cheesecake center and melty chocolate chips. Pure heaven!

📝 Ingredients:

Cookie Dough:

• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ¼ cup white sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup chocolate chips

Cheesecake Filling:

• 115 g (4 oz) cream cheese, softened
• 3 tbsp powdered sugar
• ½ tsp vanilla extract

👩‍🍳 Instructions:

1️⃣ Prepare the filling:
Mix cream cheese, powdered sugar, and vanilla until smooth. Scoop small balls and freeze for 20–30 minutes.

2️⃣ Make the dough:
Cream butter and sugars until fluffy. Add egg and vanilla, mix well.
Add flour, baking soda, and salt. Fold in chocolate chips.

3️⃣ Assemble cookies:
Take 1 tbsp dough, flatten, place frozen cheesecake ball in center, cover with more dough, and seal.

4️⃣ Bake:
Place on a lined baking sheet. Bake at 180°C (350°F) for 12–14 minutes, until edges are lightly golden.

5️⃣ Cool:
Let cookies cool on the tray for 5 minutes, then transfer to a rack.

✨ Tips:

• Don’t overbake — centers stay soft.
• Chill dough if it feels too soft.

Homemade Instant Pot Oreo Cheesecake

 

Ingredients

Crust Ingredients:

• 15 Oreo cookies
• 3 TBSP unsalted butter (melted)

Batter Ingredients:

• 2 packages(8 oz each) cream cheese (room temp)
• 1/2 C sugar
• 1 TBSP cornstarch
• 3 large eggs (room temp)
• 1/2 C heavy cream (room temp)
• 1 tsp vanilla
• 10 Oreo cookies (chopped)

Ganache Ingredients:

• 1/2 C heavy whipping cream
• 1 C chocolate chips
• Oreo Whipped Cream
• 1 C heavy whipping cream
• ¼ C powdered sugar
• ¼ C crushed oreos
• 1 disposable piping bag with star tip

Garnish Ingredients:

• 1 C mini oreos

Instructions

Prep springform pan with non-stick spray
Set aside
Crush cookies

Crust Directions:

Combine cookie crumbs and melted butter in a large bowl. Stir until both ingredients are well combined.
Transfer the mixture to the prepped pan. With a measuring cup press down on the mixture to make a crust. With this crush work to line the sides to about the middle of the pan.
Move to the refrigerator and chill for at least 20 minutes.

Cheesecake Directions:

(Before you start ensure that all of the ingredients are at room temp.)
Using an electric mixer, beat the cream cheese, sugar, and cornstarch on medium-low speed. Continue to beat until the mixture is light and fluffy. Scrape down the sides and bottom of the bowl.
Reduce the mixer speed to low. Add in the heavy cream. Beat until blended. Scrape the bottom and sides of the bowl. Add one egg at at a time beating after each addition until combined. Add the vanilla beating to to mix well.
Slowly begin to add in the chopped cookies. Stir to mix.
Transfer the crust from the refrigerator. Slowly begin to pour the cheesecake batter into the prepped pan.

Cooking Directions:

Put the metal trivet into the Instant Pot.
Add 1 1/2 cups of water. Gently place the cheesecake pan on top of the trivet. Cover the pan that has the cheesecake with foil.
Set on manual setting. Adjust the pressure to high. Cook for 30 minutes. (30 minutes will make the cheesecake creamy while 35 minutes will result in a denser cheesecake.)
When the IP beeps, release the pressure naturally for about 20-30 minutes.
Carefully open the IP. Gently move the cheesecake to a cooling rack.
Allow to cool for about 1 hour. Carefully run a paring knife around the edges of the cheesecake.
Transfer the cheesecake (still in the springform pan) to the refrigerator for at least 6 hours or overnight.

Ganache Directions:

Pour the heavy cream in a microwave safe bowl. Put the bowl in the microwave for 45 seconds. (Or until it begins to bubble.)
Put the chocolate chips into a bowl. Pour the hot heavy cream on top of the chocolate chips. Check to make sure all of the chips are covered with the heavy cream. Set the bowl aside for about 1 minute.
After the minute start to slowly stir the mixture until all is totally blended. (If not all of the chips are melted return the bowl for another 20 seconds.) Stir. Repeat these last 2 steps as necessary until the chips are melted and incorporated. (If the mixture is too thin add move chips, If the mixture is too thick add more cream. If added stir until all ingredients are blended.)
Move the serving plate close to the cheesecake. Remove the cheesecake from the pan. Set it on the serving plate.
Carefully pour the ganache over the cheesecake.
Oreo Whipped Cream

Using a hand beater, beat together all ingredients until combined and stiff with peaks
Scoop into a piping bag
Garnish with Oreo cookies.
Set the cheesecake aside allowing the ganache to harden before cutting and serving.
Return the leftover cheesecake to the refrigerator. Cover the cheesecake loosely with foil. It will last in the refrigerator for about 1 week.

CHRISTMAS SUGAR COOKIES

 

INGREDIENTS

For the Cookies:

• ½ C butter
• ½ C shortening
• ½ C sugar
• 1 egg
• 3 tsp vanilla
• 3 Tbsp milk
• 3 C flour
• ½ tsp baking powder

For the Frosting:

• 3 C powdered sugar
• ½ C butter (1 stick)
• 3 Tbsp milk
• 1½ tsp vanilla
• Food coloring
• Sprinkles
• Red hots

INSTRUCTIONS

For the Cookies
Preheat oven to 325°
In a medium bowl, mix together, butter, shortening, sugar and egg. Add vanilla and milk. Mix well until combined. Gradually stir in flour and baking powder scraping down the sides of bowl.
Roll out a small amount of dough on a floured surface to about ¼″ thick and cut into shapes. Place on cookie sheets and bake until edges just start to brown. Approximately 10-12 minutes. Let sit on cookie sheets for a few minutes then transfer to cooling rack. Repeat until all dough is used.
Here’s a little cookie tip for you…. When rolling out your cookie dough, mix flour and powdered sugar 50/50. Use this mixture and your cookies will taste much better and not leave a flour taste in your mouth.

For the Frosting
In a medium bowl, cream butter, milk, and vanilla together. Gradually stir in powder sugar and beat until smooth and creamy.
Put frosting in individual bowls, add food coloring of your choice, stir. Frost cooled cookies. Decorate with sprinkles and red hots.

 

Here’s an easy, soft, chewy, bakery-style Caramel Cheesecake Cookies recipe — creamy in the center, caramel-drizzled, and irresistible!

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Caramel Cheesecake Cookies

Ingredients

Cheesecake Filling

• 4 oz (110 g) cream cheese, softened
• 2 tbsp sugar
• ½ tsp vanilla extract

Cookie Dough

• ½ cup (113 g) unsalted butter, softened
• ½ cup sugar
• ¼ cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• ½ tsp baking soda
• Pinch of salt

Caramel

• 15–20 soft caramel candies or ¼ cup caramel sauce
• 1 tbsp milk (if melting caramels)

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Instructions

1. Make the Cheesecake Centers

1. Beat cream cheese, sugar, and vanilla until smooth.
2. Scoop small teaspoon-sized balls onto a plate.
3. Freeze for 20–30 minutes (important so they don’t melt inside the cookie).

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2. Make the Cookie Dough

1. Cream butter, sugar, and brown sugar until fluffy.
2. Add egg + vanilla and mix.
3. Add flour, baking soda, and salt—mix until just combined.
4. Chill dough for 20 minutes (helps prevent spreading).

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3. Assemble

1. Take a tablespoon of cookie dough.
2. Flatten it, place a frozen cheesecake ball in the center, and wrap dough around it.
3. Place on a baking sheet lined with parchment.

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4. Bake

• Bake at 350°F (175°C) for 10–12 minutes until edges are set.
• Let cool 10 minutes (the centers will be creamy!).

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5. Add the Caramel

Option 1: Melt Caramels
Melt candies + milk in microwave (15-second intervals), stir smooth, and drizzle over cookies.

Option 2: Caramel Sauce
Simply drizzle over cooled cookies.

Optional: sprinkle a little flaky salt on top for salted caramel flavor.

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Tips

• Don’t overbake — they stay soft and cheesecakey in the middle.
• Add chocolate chips to the dough for a Twix-style cookie.
• Store refrigerated up to 5 days.

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If you want, I can make: 🍪 A no-bake version
🎨 A visual recipe card
💨 A quick 10-minute shortcut version
Darija version too!