Cookie Recipes

Brownie Cookie


4 ounces baking chocolate (unsweetened or bittersweet)

2 cups granulated sugar 

2 sticks salted butter, softened

3 large eggs 

1 tablespoon vanilla extract 

2 1/4 cups all-purpose flour 

1/4 cup plus 1 tablespoon cocoa powder

1 teaspoon baking powder 

1/2 teaspoon kosher salt 

Powdered sugar, for dusting 

  1. Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
  2. Put the chocolate in a microwave-safe bowl and melt it in the microwave. Stir and let cool.
  3. Using an electric mixer, mix together the sugar and butter in a large bowl until totally combined. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then the vanilla. Scrape the bowl once more and mix.
  4. Combine the flour, cocoa powder, baking powder and salt in a bowl and stir it together. Add it in scoops to the mixing bowl with the mixer on low. Scrape the bowl once and mix.
VAIN Products Used: 

Brownie Cookie

Chocolate Cherry Kiss Cookies


1 cup unsalted butter, room temperature
1 cup confectioners powdered sugar
1/2 teaspoon kosher salt
1 (10 oz) jar maraschino cherries, cherries chopped and juice reserved
1 teaspoon Vain vanilla extract, I used Mexican vanilla extracted in Apple Brandy
2 drops red food coloring
2 1/4 cups all-purpose flour
40 unwrapped Hershey’s Kiss Candies


Preheat oven to 325°F. Line a cookie sheet with parchment paper and set aside. 

In bowl of a stand mixer fitted with paddle attachment mix butter and powdered sugar on medium speed until smooth. 

Add salt, 1 tablespoon of cherry juice, vanilla extract, and 2 drops red food coloring. Mix until combined, scraping sides of bowl as necessary. 

Turn mixer to low and add flour, mixing until dough just comes together. 

Stir in chopped cherries. 

Using a small (1 1/2 tablespoons) cookie scoop, portion out dough and roll into balls. Place on prepared cookie sheet 2-inches apart. Bake for 10-12 minutes or until edges are lightly golden. 

Immediately press candy kiss into center of each cookie. 

Transfer to a wire rack to cool completely. Store airtight at room temperature for up to 3 days. 

VAIN Products Used: 

Chocolate Cherry Kiss Cookies

Chocolate Crinkle Cookies


1/2 cup confectioners' sugar

1 2/3 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/4 teaspoon salt

8 Tablespoons (1 stick) unsalted butter, at room

1 1/4 cups sugar

2 egg

1/2 teaspoon vanilla extract, I used VAIN Madagascar Vanilla Extracted in Premium Vodka


Preheat oven to 350°F. Line two baking sheets with parchment paper. 

Put the confectioners' sugar into a bowl and set aside.

In a medium bowl, stir together the flour, cocoa, baking powder and salt. Set aside.

In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.

Turn off the mixer and add the flour mixture. Beat on low speed just until blended.

Using a tablespoon, scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your other hand. Roll the dough into a ball. Roll the ball in the confectioners' sugar until covered. Place the balls on a prepared baking sheet. Repeat, spacing the balls about 2 inches apart.

When 1 baking sheet is full, put it in the oven and bake the cookies until they are crackled and puffed, 10 to 12 minutes. Using oven mitts, remove the baking sheet from the oven and set it on a wire rack for 15 minutes. 

Place the cookies onto the rack and let cool completely. Repeat with the rest of the cookies. Makes about 24 cookies.

VAIN Products Used: 

Chocolate Crinkle Cookies

Double Chocolate M&M Cookies


recipe courtesy of @meltedkc

1 cup semi-sweet chocolate chips

2 Tbsp unsalted butter

1 cup + 1 Tbsp unbleached all purpose flour

1/4 cup unsweetened cocoa powder

1 tsp baking powder

1/2 tsp salt

1/2 cup granulated sugar

6 Tbsp dark brown sugar, packed

2 large eggs at room temperature

2 Tbsp whole milk or cream at room temperature

1 tsp Children's Mercy Blend VAIN vanilla extract

1 1/2 cups milk chocolate M&M's (a 10 oz bag)

1/2 cup semi-sweet chocolate chips



1. Preheat oven to 325 degrees F.  Line two cookie sheets with parchment paper or silicone mats.

2. Place 1 cup chocolate chips and butter into a microwave safe bowl.  Microwave in 1 minute bursts on 50% power stirring after each minute until melted and smooth.  

3. In a second bowl, whisk together flour, cocoa powder, salt, and baking powder.

4. In a third, large bowl, whisk together the sugars, eggs, milk, and vanilla. 

5. Add the dry ingredients to the eggs/sugar ingredients stirring with a silicone spatula just until combined.  Do not overmix!

6. Add the melted chocolate and butter to the batter and gently fold.

7. Set aside 1/3 cup of M&M's and a 1/4 cup of chocolate chips to add to your cookies after baking.  Pour the remainder of the chocolate chips and M&M's into the batter and stir gently to incorporate.

8. Use a large (3-4Tbsp) cookie scoop to scoop the batter onto the prepared trays.  Aim for 8 cookies on a standard cookie sheet.  These cookies are bigger and spread more.

9. After placing the cookies into the oven, reduce the oven temperature to 300 degrees F and bake for 16-18 minutes.  The edges will be set and the centers should no longer be jiggly, even if they look a little under baked. 

10. When you remove the cookies from the oven, immediately, and gently, press 2-4 M&M's and a few chocolate chips into the top of each cookie while they are still hot.  Allow the cookies to cool completely on the cookie sheets.

Double Chocolate M&M Cookies

Eggnog Cookies


2 1/4 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1/2 tsp ground nutmeg

3/4 cup unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

2 large egg yolks

1 1/2 tsp VAIN Vanilla extract ( I used our limited edition Tanzanian Vanilla in Spiced Rum)

1/2 cup eggnog (We recommend Shatto Eggnog)


Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar and brown sugar until pale and fluffy. Mix in egg yolks one at a time, blending just until combined after each addition. Mix in VAIN vanilla extract, and egg nog. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Scoop dough out by the heaping tablespoonfuls and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 11 - 13 minutes. Allow to rest on baking sheet several minutes before transferring to a wire rack to cool.

VAIN Products Used: 

Eggnog Cookies

Flourless Double Stuffed Peanut Butter Sandwich Cookies


recipe courtesy of @meltedkc

Makes 12 cookie sandwiches

*Dough requires chilling time.


Cookie Ingredients:

1 large egg

1 cup creamy peanut butter

3/4 cup dark brown sugar, packed

1/4 cup granulated sugar

2 tsp Children's Mercy Blend VAIN vanilla extract

1/2 tsp baking soda

1/2 tsp salt


Chocolate Ganache Filling:

1/2 cup semi-sweet chocolate chips

1/4 cup heavy whipping cream


Peanut Butter Filling:

1/4 cup unsalted butter, softened or room temperature

1/2 cup creamy peanut butter

1 cup powdered sugar

1 Tbsp milk

1/2 tsp Children's Mercy Blend VAIN vanilla extract


To make the cookies: 

1. In the bowl of an electric mixer set on low, combing all the cookie ingredients.  Once combined, the dough will seem "sandy" or granular from the sugar.  This will decrease during the chilling time as the sugar crystals will dissolve.

2. Use a medium (or 2 T) cookie scoop to scoop mounds onto a large plate or cookie sheet.  Cover with plastic wrap and chill in the fridge for 3 hours, up to 5 days.

3. 20 minutes before baking.  Preheat the oven to 350 degrees F.

4. Line cookie sheets with parchment paper or silicone mats.  Place chilled cookie dough mounds 2 inches apart on the cookie sheet and use a fork to press on the dough to make a crisscross pattern.

5. Bake for 8 minutes, or until the edges of the cookies are set.  The center of the cookie might seem under baked, but the cookies will firm as they cool. 

6. Allow cookies to cool completely on the cookie sheet before removing.


While cookies are baking, make your chocolate ganache:

1. Pour the chocolate chips into a bowl.

2. Heat the cream on the stove or in a microwave safe dish until simmering.

3. Pour the cream over the chocolate and allow to rest for 2 minutes before stirring.

4. Stir the cream and chocolate chips, starting in the center of the bowl and working outwards as the mixture comes together into chocolate ganache.


While the cookies are cooling, make your peanut butter filling:

1. In the bowl of an electric mixer, beat the butter and peanut butter together on medium speed until smooth.  Turn the mixer off and add the powdered sugar and vanilla extract.  When turning the mixer back on, start on very slow speed and work your way up to medium to avoid powdered sugar spilling out of the bowl.  Mix until smooth.  Add milk, and mix well to combine.  If you feel your filling is too thick at this point, add a splash more of milk until you reach your desired consistency.


Sandwich your cookies!!

1. Using a piping bag, or a plastic freezer bag with the corner cut, pipe the peanut butter filling onto the flat side of a cookie to cover the surface.  

2. Spoon or pipe a dollop of chocolate ganache on top of the peanut butter frosting.

3. Gently sandwich with another cookie.


These cookies taste great at room temperature or just out of the fridge.  I store the cookie sandwiches in the refrigerator for up to 5 days.

Flourless Double Stuffed Peanut Butter Sandwich Cookies