Take the sweetest trip around America with these six chocolate cookie recipes

  • 8 months   ago
Recipe, Chocolate cookie recipes, American cookie recipe, qatar day, qatar day food blog


Total: 20 minutes, plus chilling time

Makes 18 bars (one 8-inch slab)

Buckeyes are one of the signature confections of the Midwest. The little balls of peanut butter filling, coated in chocolate save for a small circle at the top, pay homage to the native buckeye nuts of Ohio. They're time-consuming to make, so this bar version cut into small fingers is just as satisfying without all the work. If it reminds you of a whole pan of peanut butter cups, you would not be wrong.

Recipe notes: To make a nut-free version, replace the peanut butter with Biscoff cookie butter and reduce the confectioners' sugar to 1 cup.

This recipe can easily be doubled for a 9-by-13-inch pan.

The bars can be refrigerated in an airtight container for up to 1 week or frozen for several months. (In case you're wondering, they're delicious straight from the freezer.)



1 3/4 cups (215 grams) very finely ground graham cracker crumbs (from 14 rectangles, crushed in a plastic bag with a rolling pin or in a food processor)

1 1/2 cups (160 grams) confectioners' sugar

10 tablespoons (1 stick plus 2 tablespoons/140 grams) unsalted butter, melted and cooled

3/4 cup (192 grams) creamy peanut butter, such as Skippy or Jif brand

2 ounces (57 grams) full-fat cream cheese, at room temperature

1/2 teaspoon vanilla extract

1/2 teaspoon fine sea salt


3/4 cup (125 grams) semisweet or bittersweet chocolate chips

1 tablespoon creamy peanut butter

Flaky sea salt, such as Maldon, for sprinkling (optional)


Spray an 8-inch square baking pan with nonstick cooking spray and line it with parchment paper, leaving enough overhang on the sides to form a sling that you can use to lift the slab out later.

Make the peanut butter layer: In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a handheld mixer, combine the graham cracker crumbs, confectioners' sugar, melted butter, peanut butter, cream cheese, vanilla and salt on medium-low speed until well blended. Pat evenly into the prepared pan. Refrigerate until lightly set and cool to the touch, about 20 minutes.

Make the chocolate layer: In a medium, microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave on high in 30-second bursts, stirring well after each interval, until the mixture is melted and smooth. Let cool slightly, then spread evenly over the peanut butter layer. Sprinkle with flaky sea salt, if desired.

Refrigerate until firm, at least 1 hour. Using the parchment handles, transfer the slab from the pan to a cutting board, and cut into fingers.

Nutrition | Calories: 240; Total Fat: 16 g; Saturated Fat: 7 g; Cholesterol: 20 mg; Sodium: 170 mg; Carbohydrates: 24 g; Dietary Fiber: 2 g; Sugars: 15 g; Protein: 4 g.
(Adapted from "Midwest Made: Big, Bold Baking from the Heartland" by Shauna Sever. Running Press, 2019.)




Active: 1 hour 10 minutes | Total: 1 hour 40 minutes

Makes 24 cookies

Baltimore lays claim to these delicious, decadent chocolate-frosted cookies, where the layer of chocolate is about as thick as the cookie itself. Easy to make (and even easier to eat), these cookies go perfectly with a glass of cold milk. -- by Olga Massov

Recipe note: The cookies can be stored in an airtight container at room temperature for up to 2 days.



2 cups (225 grams) cake flour

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

8 tablespoons (1 stick/113 grams) unsalted butter

3/4 cup (150 grams) granulated sugar

1 large egg white

1 1/2 tablespoons heavy cream

1 1/2 teaspoons vanilla extract


3 cups (510 grams) milk chocolate chips

1 1/4 cups (300 milliliters) heavy cream

1/2 teaspoon kosher salt

1 2/3 cups (140 grams) Dutch-process cocoa powder

1 1/4 cups (140 grams) confectioners' sugar

1 1/2 teaspoons vanilla extract


Make the cookies: Preheat the oven to 350 degrees with the rack in the middle. Line 2 rimmed baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder and salt. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes.

Add the egg white, cream and vanilla and beat until combined. Reduce the speed to low and add the flour mixture in 3 additions until incorporated, scraping down the bowl as needed.

Working with 1 heaping tablespoon of dough at a time, roll into balls and space 2 inches apart, with a maximum of 12 per sheet. Using your moistened fingers, press on the dough balls to form disks about 1/4 inch thick and 2 inches wide. Bake, 1 sheet at a time, until the cookies are just beginning to brown around the edges, 8 to 12 minutes, rotating the sheet halfway through baking. Let the cookies cool completely on the sheet before frosting.

Make the frosting: Once the cookies have cooled, in a large bowl, combine the chocolate chips, cream and salt. Microwave the mixture at 50% power, stirring every 30 seconds, until melted and smooth, 1 to 3 minutes. Whisk the cocoa, confectioners' sugar and vanilla into the chocolate mixture until smooth. (The frosting should be the texture of thick brownie batter and register about 95 degrees on an instant-read thermometer.)

Frost the cookies: Flip the cookies on the sheets. Spoon about 2 tablespoons of frosting over the flat side of each cookie to form a mound. Let the cookies sit at room temperature until the frosting is set, about 3 hours, before serving.

Nutrition | Calories: 280; Total Fat: 16 g; Saturated Fat: 10 g; Cholesterol: 30 mg; Sodium: 100 mg; Carbohydrates: 38 g; Dietary Fiber: 2 g; Sugars: 20 g; Protein: 4 g.
(Adapted from Cook's Country.)



Total: 25 minutes

Makes 32 cookies

Who doesn't love a no-bake treat? This quick and easy recipe, cooked on the stove top, is more like a confection than a cookie. But Southern food authority Edna Lewis called these chewy, nutty treats one of her very favorite childhood cookies, which is good enough for us.

Recipes notes: These are gluten-free as long as you buy oats marked as such.

The cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for several months.


3 cups (255 grams) quick-cooking oats

1/2 cup (125 grams) crunchy peanut butter

1 teaspoon vanilla extract

8 tablespoons (1 stick/113 grams) unsalted butter

1/2 cup (120 milliliters) whole milk

2 cups (400 grams) granulated sugar

1/2 cup (50 grams) unsweetened cocoa powder

1/2 teaspoon kosher salt


In a large bowl, stir together the oats, peanut butter and vanilla until combined.

In a heavy saucepan over medium heat, heat the butter and milk, stirring a few times, until the butter is melted. Whisk in the sugar, cocoa and salt until the mixture is smooth. Bring the mixture to a boil and cook for 1 1/2 minutes, stirring often to prevent scorching. Stir in the oat mixture and continue cooking for 1 minute longer, stirring constantly.

Drop the cooked mixture by tablespoonfuls onto wax paper or aluminum foil. Let the cookies cool and become firm. Serve at room temperature.

Nutrition | Calories: 140; Total Fat: 6 g; Saturated Fat: 3 g; Cholesterol: 10 mg; Sodium: 35 mg; Carbohydrates: 20 g; Dietary Fiber: 1 g; Sugars: 13 g; Protein: 3 g.
(Adapted from "The Gift of Southern Cooking" by Edna Lewis and Scott Peacock. Knopf, 2003.)



Active: 50 minutes | Total: 1 hour 15 minutes

Makes 30 cookies

These crunchy on the outside, chewy on the inside treats are exactly of the opposite of their name: Unforgettable. The name comes from an old method - popular in Jewish bakeries such as Gottlieb's Bakery in Savannah, Georgia, but not used here - of letting meringues cool in a turned-off oven after baking. If you've never made meringues, there's no need to be intimidated. All the ingredients are simply mixed together and scooped onto a baking sheet.

Recipe notes: As written, the recipe is gluten-free, with cornstarch as a binder. You can also more closely follow the Gottlieb's model by substituting 2 tablespoons of flour. To make these cookies kosher for Passover, you can use potato starch in place of cornstarch.

We do not recommend leaving out the nuts, as they are key to providing bulk to the dough.

The cookies can be stored in an airtight container for up to 1 week at room temperature or in the freezer for up to 3 months.


2 3/4 cups (275 grams) confectioners' sugar

Generous 1/2 cup (42 grams) unsweetened cocoa powder (natural or Dutch-processed)

1 tablespoon cornstarch

Pinch kosher salt

3 large egg whites

1/2 teaspoon vanilla extract

2 cups (234 grams) finely chopped pecans or walnuts


Preheat the oven to 350 degrees with the rack in the middle. Line 2 large, rimmed baking sheets with parchment paper or silicone baking mats.

Place the confectioners' sugar, cocoa, cornstarch and salt in the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer. Beat on low speed just to combine the dry ingredients. Add the egg whites and beat on low speed to incorporate the whites, then increase the speed to high and beat until thoroughly combined, about 1 minute. Stir in the vanilla and pecans or walnuts.

Scoop or drop heaping tablespoons of dough onto the baking sheets (about 15 per sheet). Bake one sheet at a time, 12 to 15 minutes, until the cookies are shiny and firm on the outside but still a little soft on the inside. (Smaller cookies will bake faster.) Remove the sheet from the oven and let the cookies rest for 2 minutes on the pan. Using a metal spatula, transfer the cookies to a wire rack to cool. Repeat with the other baking sheet.

Serve warm or at room temperature.

Nutrition | Calories: 100; Total Fat: 6 g; Saturated Fat: 1 g; Cholesterol: 0 mg; Carbohydrates: 11 g; Dietary Fiber: 1 g; Sugars: 9 g; Protein: 1 g.
(Adapted from "American Cookie" by Anne Byrn. Rodale Books, 2018.)



Active: 1 hour 5 minutes |Total: 1 hour 30 minutes

Makes 16 whoopie pies

Whoopie pies are not so much a cookie as a cake-and-frosting sandwich, but they qualify in spirit. They are a treat closely associated with New England and Maine, in particular. They also have ties to Amish country.

This version consists of two saucer-shaped rounds of chocolate cake around a marshmallowy cream filling.