We’re of the belief that it’s always a good time to enjoy a freshly baked cookie, but this time of year, days without a cookie are few and far between. With an abundance of holiday gatherings and celebrations, we love the opportunity to whip up something special for family and friends, be it a hostess gift, after-school treat, or party dessert. Need inspiration? We chatted with a few members of the Plated Culinary Team about their all-time favorite cookie recipes—and just in time for cookie swaps, we’ve got the answers right here.
Some of these are featured on the Plated menu right now…so go check it out!
Chocolate Chip Cookie Pies
“I love white chocolate because it’s sweet and buttery without the bitter component of dark chocolate. It’s great on it’s own, but I especially love it when blended with other types of chocolate, like in these cookie pies, which use both white and semisweet chocolate chips. Plus, they’re topped with candy cane pieces, so they feel fun and festive.” —Chef Michelle
5 tablespoons unsalted butter, divided
1 candy cane
2 tablespoons dark brown sugar
¼ cup light brown sugar
½ teaspoon vanilla extract
½ cup flour
½ cup semisweet chocolate chips
½ cup white chocolate chips
4 3″ round aluminum tins
Whisk the sugar and butter as vigorously as possible—this technique, called creaming, gets easier as the butter continues to warm and soften. If you have a hand mixer, even better!
For the best dough consistency, stir the flour in with a spoon, rather than whisking, until it’s no longer visible. Over-mixing can lead to dense cookie pies.
1. Prepare Ingredients
Preheat oven to 350°F. Place butter in a medium bowl and let soften at room temperature (we recommend at least 10 minutes). Alternatively, microwave butter in a medium heatproof bowl in 10-second intervals until softened, but not melted. Use 1 teaspoon softened butter to grease insides of tins, reshaping if bent. Finely chop candy cane.
2. Make Cookie Dough
Add dark brown sugar and light brown sugar to medium bowl with remaining softened butter, and whisk vigorously until very pale and fluffy, 2–3 minutes (see Recipe Tip). Then, whisk in vanilla extract, 1 egg, and a pinch of kosher salt to combine. Add flour, semisweet chocolate chips, and white chocolate chips and stir until flour is just incorporated (see Recipe Tip).
3. Assemble Cookie Pies
Divide cookie dough evenly among tins, then sprinkle candy cane pieces over tops.
4. Bake Cookie Pies
Place tins on a baking sheet, and bake until cookie pies are set and light golden, about 22 minutes. (P.S. This is a great time to kick back and enjoy the sweet smells filling up your kitchen—or to get a head start on cleaning!).
5. Plate Cookie Pies
Remove cookie pies from oven and let cool a few minutes, then carefully remove from tins. Enjoy warm—tall glass of milk optional.
Thumbprint Cookies with Raspberry Jam
“A family friend makes hundreds of these each year with three different types of jam. I pop them into my mouth like potato chips and walk away feeling very ill, but very satisfied. It’s not the holiday season until I have a thumbprint cookie bender.” —Chef Taylor
Dark Chocolate and Ricotta Brownie Sandwiches
“During the holidays, I just want to indulge—it’s that time of year! You get the chewy, chocolatey goodness from the brownie, and the creamy decadence of the ricotta. It brings my Italian heritage and my American-ness together in a lovely sandwich cookie.” —Chef Giuseppe
¼ cup unsalted butter, divided
¼ teaspoon baking powder
⅓ cup flour
¼ cup cocoa powder
⅔ cup granulated sugar
½ teaspoon vanilla extract
½ cup dark chocolate chips
2 cups fresh ricotta
1. Prepare ingredients
Preheat oven to 375°F. Using 1 teaspoon butter, grease insides of 2 8 x 8″ square baking pans, then transfer to a baking sheet and set aside.
2. Melt butter
Place remaining butter in a large heatproof bowl and microwave in 30-second intervals until just melted. Alternatively, melt in a small pot over medium heat, then pour into a large heatproof bowl.
3. Make brownie batter
In a medium bowl, whisk together baking powder, flour, cocoa powder, chocolate chips, and ¼ teaspoon salt. Set aside. Add sugar to large bowl with melted butter, and whisk vigorously until mixture is pale and fluffy, 1-2 minutes. Whisk in vanilla extract and 1 egg to combine. Add flour mixture to bowl with butter mixture, and stir to fully combine. Divide batter between baking pans, spreading evenly (this will create 2 thin layers of brownies!).
4. Bake brownies
Transfer baking sheet to oven, and bake brownies until centers are set, or a toothpick or sharp knife inserted in the middle comes out clean, 8-10 minutes. Use this time to get a head start on dishes, or kick back and enjoy the sweet smells filling up your kitchen.
5. Bake and plate brownies
Once baked, sprinkle a pinch of salt over tops of dark chocolate brownies, then set aside to cool completely. Then, carefully remove brownies from pans and transfer both layers to a cutting board. Spread ricotta in an even layer over 1 pan of brownies, then top with remaining pan of brownies. Slice dark chocolate–ricotta brownie sandwiches into small squares and enjoy!
Chocolate Crinkle Cookies
“When I was a kid, during the holidays, my mom used to make chocolate crinkle cookies, so I was extremely excited to see these when they came out of the Plated Test Kitchen. They’re the perfect cross between a brownie and a cookie—the best of both worlds!” —Sara Heegaard, Recipe Editor
Dark Chocolate Oatmeal Cookies with Cranberries
“I love the hearty texture of oatmeal cookies and the buttery sweetness of chocolate chip cookies. These cookies have both! Mixed in with the chocolate chips is a handful of dried cranberries, which add tartness to balance out the rich dough. A sprinkle of cinnamon gives these a comforting, holiday feel.”—Chef Andrea
Love experimenting in the kitchen? Try Plated!Get 25% off your first four weeks of Plated!