6 Ways to Make Your Kids’ Favorite Store-Bought Cookies at Home
No matter how many healthy snacks you keep around the house, there’s a good chance your little ones will still request cookies now and again. If the idea of serving them preservative-packed, store-bought cookies makes you cringe, we have a solution that will make you and your kids happy: Prepare homemade versions of their favorite cookies. Thanks to these six recipes, they’ll get to enjoy their favorite sweets, and you’ll know exactly what is going in them.
1. Chips Ahoy! Chocolate Chip Cookies
There’s no need to go anywhere near the grocery store’s cookie aisle the next time your kids are craving Chips Ahoy. Instead, prepare Food.com’s Chips Ahoy! Chocolate Chip Cookies; your kids will love how they taste, and you’ll love that the ingredient’s list isn’t a mile long.
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons salt
- 1 cup light brown sugar
- 1 cup granulated sugar
- 1½ cups vegetable shortening
- 1½ teaspoons vanilla extract
- 1 large egg white
- 2 to 4 tablespoons warm water
- 12 ounces semisweet mini chocolate chips
Directions: Preheat oven to 325 degrees. Bring all ingredients to room temperature. Mix the flour and baking soda in a bowl and set aside. Use an electric mixer to mix the two sugars and shortening. When creamy, add the vanilla, salt, and egg white. Add the flour ½ cup at a time adding a tablespoon of warm water as necessary to mix the flour. Mix in chocolate chips. As the dough gets thicker you may want to mix by hand and abandon the electric mixer. Roll into 2-inch balls and press down with the palm of the hand to make flat. Bake 12 to 15 minutes or until golden brown.
2. Homemade Keebler Fudge Stripe Cookies
Seven ingredients are all you need to make Homemade Keebler Fudge Stripe Cookies. Serious Eats notes that you can even make a vegan version by replacing the clarified butter with a neutral flavored oil, such as safflower. For fudge flavor that tastes just like the store-bought version, stick with sweeter, less dark chocolate. The recipe yields 25 cookies.
- 3¾ ounces all purpose flour, sifted
- ¾ teaspoon baking soda
- 2 ounces corn syrup
- 1½ ounces clarified, unsalted butter, melted
- ½ ounce vanilla extract
- Additional flour for dusting
- 8 ounces chocolate, tempered or melted
Directions: Preheat the oven to 350 degrees Fahrenheit and have two parchment lined sheet pans at the ready. Using a hand or stand mixer, combine the flour, soda, corn syrup, clarified butter, and vanilla. Mix until a smooth dough forms. Use your hands to lightly knead the dough into a ball. Wrap with plastic and refrigerate for about 10 minutes. On a lightly floured surface, use a rolling pin to roll the dough to ¼-inch thickness. Run an offset spatula or thin knife between the dough and the counter, to ensure it doesn’t stick in any places. Dock the dough all over with a fork to mimic the design stamped onto real fudge stripe cookies. Use a 3-inch cuter to stamp out as many cookies as you can, transferring them to the cookie sheet.
Use the smallest round cutter you have to cut a hole from the center of each cookie. Gather up these holes along with the remaining cookie scraps, knead together, reroll, dock, and cut again. Bake the cookies approximately 12 minutes, or until just lightly browned all over. Cool thoroughly. Gather the cookies into a stack. Throw away the used parchment and cover each cookie sheet with a fresh piece of parchment paper. To decorate the cookies, temper the chocolate or melt it, and transfer to a small bowl. Drop the cookies into the chocolate one at a time, polka dotted side up. Using your fingers, gingerly lift the cookies back out and transfer each to the clean parchment.
Once all of the cookies have been coated in chocolate on one side, transfer the remaining chocolate to a small pastry bag fitted with a small, plan tip, or use a plastic baggie with a hole poked in one corner. Drizzle each cookie with five wide stripes. If you’re using tempered chocolate, it will set up on its own in a few minutes. If you’re using melted chocolate, transfer the cookies to the fridge for about 5 minutes to solidify the chocolate. After the chocolate sets, peel the cookies off the parchment and store in an airtight container. Cookies coated in untempered chocolate must be stored in the refrigerator.
3. Easy Shortbread Cookies
No one will remember who Lorna Doone is after you make Tablespoon’s Easy Shortbread Cookies. It almost takes less time and effort to prepare this recipe than it does to run to the store. Four ingredients and 25 minutes are all you need!
- 1 cup butter or margarine, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla
- 2½ cups all-purpose flour
Directions: Heat oven to 350 degrees Fahrenheit. In large bowl, beat butter, powdered sugar, and vanilla with spoon. Stir in flour. Roll dough ½ inch thick on lightly floured surface. Cut into small shapes by hand or use cookie cutters. Place ½ inch apart on ungreased cookie sheet. Bake 14 to 16 minutes or until set and bottoms are light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
4. Homemade Nutter Butter Cookies
The only thing better than eating a cookie is eating one that is in a fun peanut-shell shape! Barbara Bakes’ Nutter Butter Cookies are softer than the store-bought version, but if you and your kids prefer crispier cookies, you can remedy this by baking them for a bit longer. The recipe yields 14 sandwich cookies.
- 1½ cups flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, room temperature
- 1 cup firmly packed light brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup chunky peanut butter
- Additional sugar for coating cookies
- 4 tablespoon butter, room temperature
- ½ cup chunky peanut butter
- 1½ cups powdered sugar
- 2 tablespoons milk
- ¼ teaspoon vanilla
Directions: Preheat oven to 350 degrees Fahrenheit. In a small bowl, mix together flour, baking soda, and salt; set aside. In a large mixing bowl, cream together butter and brown sugar. Add the egg and vanilla, and beat until well combined. Add the peanut butter and mix to combine. Add the dry ingredients and mix until just blended. Form dough into 1 inch balls. Roll in sugar. Shape into a log. Roll log in sugar. Place logs on cookie sheet about 2 inches apart.
Using the tines of a fork, make a criss-cross pattern in the dough. Pinch the middle of the cookie to make a peanut shape. Bake 10 to 12 minutes, until lightly browned on the edges and still soft in center. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. To make the filling, in a large mixing bowl, cream the butter on medium speed until fluffy. Beat in peanut butter, 1 cup powdered sugar, milk, and vanilla. Gradually beat in remaining powdered sugar until smooth.
5. ‘Oreo” Cookies
Milk and Food Network’s “Oreo” Cookies are a match made in heaven. This recipe, which yields 32 cookies, is quite simple, but it does take some time to prepare. Your dough must be refrigerated for at least one hour, and can remain chilled for several days prior to baking.
- 1⅓ cups Dutch-process cocoa powder
- 1½ cups all-purpose flour, plus more for dusting
- ¼ teaspoon salt
- 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 stick unsalted butter, softened
- ½ cup vegetable shortening
- 3 cups confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
Directions: Preheat the oven to 325 degrees. To prepare the dough, sift together the cocoa powder, flour, and salt in a large bowl. Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula. Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a ¼-inch-thick rectangle. Repeat with the other piece of dough.
Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days. Using a 2-inch round cutter, cut the dough into 64 circles. Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks. Meanwhile, prepare the filling. Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners’ sugar and vanilla. Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches.
6. Vanilla Wafer Cookies
Simple and sweet, AllRecipes.com’s Vanilla Wafer Cookies will quickly become a household favorite. Once you prepare these basic cookies, you can eat them as is, or you can use them as the foundation for a decadent dessert. For example, House of Yumm shows you how to use your wafers to prepare Banana Pudding Cookie Sandwiches.
- ½ cup butter, softened
- 1 cup white sugar
- 1 egg
- 1 tablespoon vanilla extract
- 1⅓ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
Directions: Preheat oven to 350 degrees Fahrenheit. Beat butter and sugar in a mixing bowl with an electric mixer until light and fluffy; beat in egg and vanilla extract. Combine flour, baking powder, and salt in a bowl and mix the dry ingredients thoroughly into butter mixture. Drop cookies about 2 inches apart, 1 teaspoon at a time, onto ungreased baking sheets. Bake in the preheated oven until edges of cookies are golden brown, 12 to 15 minutes. Cool cookies on wire racks.