Coffee cake cookies combine everything you love about a classic crumb cake into a soft chewy cookie with a buttery brown sugar streusel baked right into the center. They taste like a slice of your favorite coffee cake, but better because they are cookies! The dough gets made in a mixer with cold ingredients and the streusel needs a quick mix in a bowl. 14 large bakery style cookies are ready in about 45 minutes with no chilling of the dough. If you have been looking for a quick and easy cookie that looks like it took way more effort than it did, this recipe is for you.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

As someone who has been baking for decades, I can tell you this dough comes together fast and comes out beautifully every time. The cookies hit all the right boxes; tender center, crumbly topping and either a simple vanilla icing or dusting of confectioners’ sugar for the final touch. They taste like they came from a bakery, but you get all the credit!

I created this recipe because I wanted the taste of classic coffee cake without the wait. (I’m late to the party, but I’ve started watching Gilmore Girls. Seems Lorelai and I share the same coffee addiction🙃). Just a simple dough (no cake mix here!), a quick streusel, icing if you want and you're done. The cookies use a “thumbprint” trick that holds the streusel in place so you get the crumbly topping baked right in.

If you love cinnamon forward baked goods, my cinnamon roll sugar cookies are another one you'll want to add to the rotation! And if you want coffee cake, I have cinnamon walnut, blueberry and blackberry recipes as well.

There are many other no-chill cookies on the blog if you love a fast, no fuss cookie!

🛒 ingredient notes

I tested this recipe until the streusel to cookie ratio felt right. The secret is pressing the indent into each cookie before baking. This lets the streusel sit inside the cookie instead of just on top. It bakes right in giving you that classic coffee cake crumb in every bite. The dough uses cold butter, which creates a great texture in the final cookie. They have a warm, nostalgic flavor; perfect with a cup of coffee.

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

Brown sugar ~ brown sugar brings that classic coffee cake crumble sweetness.  I prefer dark brown sugar, but light brown also works.

Butter ~ the cookie dough uses cold butter, but the streusel uses melted butter.  The melted butter gives you that clumpy, crumbly texture that is signature to classic coffee cake.

Egg + egg yolk ~ one large egg and one extra yolk gives these cookies a rich, chewy texture.  The extra yolk adds fat without extra moisture, which is what you want for a soft cookie.  I do the same thing in my kit kat cookies.

Cornstarch ~ helps to keep these coffee cake cookies soft and keeps them from spreading too much.

Confectioners' sugar and milk (not shown) ~ also known as powdered sugar or icing sugar is used for the drizzle.

🧈 why do you start with cold butter?

Starting with cold butter and beating it until softened creates a really nice texture in the finished cookie. Since you are busy, this slightly different approach, which I also use in my cookies and cream cookies, gives you a great result without having to plan ahead.

🥣 how to make in photos

Preheat the oven to 350°F (177°C) and prepare two baking sheets with parchment paper or silicone baking mats. Set aside.

Make the cinnamon streusel: In a medium size bowl, mix together the flour, brown sugar and cinnamon. Then pour in the melted butter and stir until crumbly. Set aside.

In a stand mixer with the paddle attachment, beat the cold and cubed butter and kosher salt until softened, about 1-2 minutes. Scrape up and down the bowl.

Add the granulated sugar and brown sugar and beat on low until combined, then increase to medium-high and beat until fully combined and a bit fluffy, 1-2 minutes. Scrape up and down the bowl.

Then add the egg + yolk and vanilla and mix on medium until combined, about 30- 60 seconds.

Now add the baking soda, baking powder and cornstarch and mix on medium until combined, about 30 seconds. Scrape up and down the bowl.

Add the all-purpose flour and mix on low until the dough comes together.

Using around 2 tablespoons of dough (I use a size 30 scoop), scoop out the cookie dough balls and place on prepared baking pans. Press each cookie down to about ¼ inch thickness.

Use the back of a tablespoon to press down in the center of each cookie, making an indent. Then fill with streusel.

Bake for 9-11 minutes, until the edges are set. Cookie scoot when the cookies are hot out of the oven, if you'd like to make the cookies more round.

Allow the cookies to cool on the pan for at least 10 minutes before removing. They can cool completely on the pan.

Once cool, drizzle with vanilla icing or a dusting of confectioners' sugar.

👩🏻‍🍳 expert tips for the best coffee cake cookies

Use a kitchen scale for the correct amount of flour. If you don’t have a kitchen scale, fluff the flour in the container, spoon it into the measuring cup and level it off with a flat edge.  I love my OXO scale, but this Escali scale is another more affordable option.

Don’t skip the indent!  The center well is what makes these cookies work. Use the back of a tablespoon to press firmly into the center of each cookie. Fill it generously with streusel. It creates the true coffee cake look while holding the topping in place while baking.

Don’t over bake! The cookies are done when the edges are set and the middle may look a little underdone. They will finish baking as they cool on the pan. Over baking is the quickest way to lose the soft and chewy texture.

Use the cookie scoot.These cookies stay pretty round when baked, but if you want them really round, you can scoot them when hot from the oven. This is the Ateco round cutter set I use.

Wait to drizzle.  Allow the cookies to cool before adding the vanilla drizzle or confectioners’ sugar. If they are still warm, the icing or sugar will melt into the cookie instead of setting up nicely on top.

Remember to snap a picture and tag me on Instagram if you make these No Chill Coffee Cake Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

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No Chill Coffee Cake Cookies

Coffee cake cookies turn classic crumb cake into soft, chewy cookies with a buttery brown sugar streusel center. Makes 14 bakery style cookies in about 45 minutes with no chilling needed.

Prep Time15 minutes mins

Cook Time10 minutes mins

Course: Cookies, Dessert, Snacks

Cuisine: American

Keyword: bakery style, coffee cake cookies, no chill cookies, streusel topping

Servings: 14 cookies

Calories: 250kcal

Author: Tasia Harper

Ingredients

streusel topping

• ½ cup all-purpose flour (63g)
• ¼ cup packed brown sugar (50g)
• 1 teaspoon ground cinnamon
• 3 tablespoons butter melted, (43g)

coffee cake cookies

• ½ cup unsalted butter cold and cubed (113g)
• ½ teaspoon kosher salt
• ⅓ cup granulated sugar (67g)
• ½ cup packed brown sugar* (100g)
• 1 large egg + 1 large egg yolk
• 2 teaspoons pure vanilla extract
• 1 tablespoon cornstarch (8g)
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 2 cups all-purpose flour (250g)

icing drizzle

• ½ cup confectioners' sugar (60g)
• ½ teaspoon pure vanilla extract
• 2-3 teaspoons milk

Instructions

• Preheat the oven to 350°F (177°C) and prepare two baking sheets with parchment paper or silicone baking mats. Set aside.

for the streusel topping

• In a medium size bowl, mix together the flour (½ cup/63g), brown sugar (¼ cup/50g) and cinnamon (1 teaspoon). Then pour in the melted butter (3 tablespoons/42g) and stir until crumbly. Set aside.

for the cookies

• In a stand mixer with the paddle attachment, beat the cold and cubed butter (½ cup/113g) and kosher salt (½ teaspoon) on medium-high (speed 6 on KitchenAid) until softened, about 1-2 minutes. Scrape up and down the bowl.
• Add the granulated sugar (⅓ cup/67g) and brown sugar (packed ½ cup/100g) and beat on low until combined, then increase to medium-high and beat until fully combined and a bit fluffy, 1-2 minutes. Scrape up and down the bowl.
• Then add the egg (1 large + large egg yolk) and vanilla (2 teaspoons) and mix on medium (speed 4 on KitchenAid) until combined, about 30-60 seconds.
• Now add the baking soda (½ teaspoon), baking powder (½ teaspoon) and cornstarch (1 tablespoon/8g) and mix on medium until combined, about 30 seconds. Scrape up and down the bowl.
• Add the all-purpose flour (2 cups/250g) and mix on low (stir on KitchenAid) until the dough comes together.
• Using around 2 tablespoons of dough (I use a size 30 scoop), scoop out the cookie dough balls (42g per cookie) and place on prepared baking pans. I place 7 cookies on each pan. Press each cookie down to about ¼ inch thickness.
• Use the back of a tablespoon to press down in the center of each cookie, making an indent. If the tablespoon is sticking to the dough, rub the back of the tablespoon in a small bowl of granulated sugar. Repeat as necessary. Fill each indent with a tablespoon of the streusel mixture.
• Bake for 9-11 minutes, until the edges are set. Cookie scoot when the cookies are hot out of the oven, if you'd like to make the cookies more round.
• Allow the cookies to cool on the pan for 10 minutes before removing to a wire cooling rack to cool completely. They can also cool completely on the pan.

for the icing*

• In a medium size bowl, mix together the confectioners' sugar (½ cup/60g), vanilla (½ teaspoon) and 2 teaspoons milk. Stir until a thick, but pourable icing is formed. Add milk in ½ teaspoon increments, if needed, to reach the right consistency. Drizzle the icing over the cooled cookies.

Notes

*Coffee cake cookies can be dusted with confectioners' sugar instead of icing.

Cookies can be stored in an airtight container at room temperature for up to 5 days.  They can also be frozen in an airtight container in the freezer for up to 3 months.

Nutrition

Serving: 1 cookie | Calories: 250kcal | Carbohydrates: 38g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 36mg | Sodium: 166mg | Potassium: 50mg | Fiber: 1g | Sugar: 21g | Vitamin A: 296IU | Vitamin C: 0.01mg | Calcium: 28mg | Iron: 1mg

If you like a chocolate chip cookie with a crispy outside and chewy inside, this simple chocolate chip cookie recipe is for you. Mixed in one bowl, made with melted butter and 16 cookies ready in about 30 minutes. These thin, crispy edge cookies are like Tate's, but even better since they are homemade!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

I know I'm repeating myself, but I live in a house full of cookie monsters! Classic chocolate chippers are the most requested, but sometimes they ask for a variation.

Chocolate chip cookies with biscoff, check.

We ran out of brown sugar, so chocolate chip cookies with no brown sugar, check.

Need them without eggs? Egg free chocolate chip cookies, check.

Chocolate chip cookies with oatmeal and coconut, check.

While the list of variations goes on from there, I was recently asked about a thinner, crispy edge chocolate chip cookie. Which brings us to today's recipe.

🍪 ingredients notes

Ya'll are busy, like me, so I created another no mixer needed cookie recipe. It uses melted butter and the cookie dough is no chill, so no need to plan ahead.

In my testing, using more white sugar and less brown sugar helped create a thinner cookie with a crispier edge. I also had some taste testers, who said, "oh, these are like Tate's". And with their help, I adjusted the flour amount a few times to get the best crispy and chewy texture.

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

🥣 how to make crispy edge cookies

Preheat the oven to 375°F and prepare two baking sheet pans with parchment paper or silicone baking mats.

In a medium to large bowl, melt the butter and allow it to cool for 5 minutes. Add the granulated and brown sugar and kosher salt and mix until fully incorporated.

Add in the egg and vanilla. Stir until the mixture is combined and smooth.

Sprinkle the baking soda over the mixture and stir well. Then scrape the sides and bottom of the bowl.

Then add the flour and stir until a few streaks of flour remain. Now fold in the chocolate chips.

Use about 1 ½ tablespoons of dough per cookie and place the dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake the cookie dough until the edges are lightly golden. Remove the cookies from the oven and allow to cool on the baking pan for five minutes. Then move to a wire cooling rack to cool completely.

👩🏻‍🍳 tips for the best homemade cookies

• Follow the recipe ~ I develop recipes and test them multiple times, making lots of mistakes along the way. Once I am happy with a recipe, I test it a few more times to make sure it is consistent. Even one small change by you can change the outcome.
• Measure your ingredients correctly! I know I say this all the time, but a kitchen scale is your best friend when baking. A scale ensures you have the proper amount of each ingredient. If you don't have a scale, fluff the flour in its container and then spoon it into the measuring cup; then use a knife to level it off. This Escali scale is a very economical option.
• Let the melted butter cool for 5 minutes. This helps the cookies spread to the right thinness and helps them to be less greasy.
• Use light colored baking pans and parchment paper or silicone baking mats.
• If needed, drop the pan on the stove top or heat resistant area once or twice to deflate the chocolate chip cookies.
• If you like a crispy, crunchy cookie, bake them a minute or two longer.

Remember to snap a picture and tag me on Instagram if you make these Thin and Crispy Chocolate Chip Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

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Thin and Crispy Chocolate Chip Cookies

Love chocolate chip cookies with crispy edges and chewy centers? This one bowl, melted butter recipe makes thin cookies in about 30 minutes.

Prep Time10 minutes mins

Cook Time13 minutes mins

Total Time21 minutes mins

Course: Cookies

Cuisine: American

Keyword: chocolate chip cookies, cookie recipe, melted butter, no chill, thin cookies

Servings: 16 cookies

Calories: 187kcal

Author: Tasia Harper

Ingredients

• ½ cup unsalted butter melted (113g)
• ½ cup granulated sugar (100g)
• ¼ cup brown sugar packed (50g)
• ½ teaspoon kosher salt
• 1 large egg room temperature preferred*
• 1 teaspoon pure vanilla extract
• ½ teaspoon baking soda
• 1 ⅓ cups all-purpose flour (167g)
• 1 cup chocolate chips (170g)

Instructions

• Preheat oven to 375°F and prepare two sheet pans with parchment paper or silicone baking mats and set aside.
• In a medium to large bowl, melt the butter (½ cup/113g) and allow it to cool for 5 -10 minutes. Add the granulated sugar (½ cup/100g), brown sugar (¼ cup/50g) and kosher salt (½ teaspoon) and mix until fully incorporated.
• Add in the egg (1 large) and vanilla (1 teaspoon). Stir until the mixture is combined and smooth.
• Sprinkle the baking soda (½ teaspoon) over the mixture and stir well. Then add the flour (1 ⅓ cups/167g) and stir until just a few streaks of flour remain. Fold in the chocolate chips (1 cup/170g).
• Use about 1 ½ tablespoons of dough per cookie and place the dough onto the prepared baking sheets, spacing them about 2 inches apart. (My cookie dough scoops were 40g each). You should get 15-16 cookies.
• Bake the cookies for 10-13 minutes, until the edges are set and lightly brown. Allow the cookies to rest on the pan 5 minutes, then remove to a wire rack to cool completely. This should yield thin cookies that are crispy on the outside and chewy inside. If you want them crispy all the way through, they will need another minute or two.

Notes

* To quickly bring the egg to room temperature, place it in warm tap water for about 10 minutes.

The chocolate chips might not stick to the dough very well because of the melted butter. Do your best to evenly mix them in.

If you only have table salt, use half the amount.

Store cookies in an airtight container at room temperature for 4-5 days. The cookies also freeze well for up to three months.

Nutrition

Serving: 1 cookie | Calories: 187kcal | Carbohydrates: 25g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 113mg | Potassium: 54mg | Fiber: 0.3g | Sugar: 16g | Vitamin A: 192IU | Calcium: 16mg | Iron: 1mg

Chocolate chip cookies made without brown sugar are quick and easy to make. Made in one bowl with melted butter and ready in under 30 minutes. They are soft, chewy and loaded with chocolate chips. No brown sugar? No problem, you can still have the best chocolate chip cookies without it!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Chocolate chip cookies are the most requested cookie in my house. My chocolate chippers recipe has been known to cause quite a stir when my girls take them to events.

But what happens when you realize you have no brown sugar?? Does this mean you can't have chocolate chip cookies? Nope, I have you covered with this simple no brown sugar cookie recipe.

The cookies have lightly crisp edges and soft centers. The texture is similar to a classic chocolate chip cookie, not dense like chocolate chip sugar cookies.

As a busy mama and home baker, I developed this recipe to be one that uses melted butter and needs no time to chill. This means you can be noshing on fresh, warm, gooey homemade cookies in under 30 minutes!

🍪 ingredients for the best chocolate chip cookies

As usual, I tested this recipe a couple of times to get good flavor and cookies that bake up thick, soft and chewy. Since these cookies rely on only white sugar, they can become hard and crisp if they are over baked. So pay attention to the baking time!

Here are a couple ingredient notes for why these are the best.

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Vanilla ~ a full tablespoon of pure vanilla extract is used. The vanilla brings in extra flavor that is missed without brown sugar in the cookie dough. You can substitute with an equal amount of vanilla bean paste. You may remember vanilla is also a flavor booster in my chocolate chipless cookies.
• Chocolate chips ~ I like a combination of chocolate. I often do semi-sweet chips with milk chocolate chips or semi-sweet and white chocolate chips. Mr. two sugar bugs prefers them with all semi-sweet. You do you here!
• Cornstarch ~ just a little helps to add softness to the cookies. If you don't have it, it can be left out with no other adjustments.

🥣 how to make cookies without brown sugar

Preheat oven to 350°F and prepare two sheet pans with parchment paper or silicone baking mats and set aside.

In a medium to large bowl, melt the butter and allow it to cool for 5 minutes. Add the granulated sugar and kosher salt and mix until fully incorporated.

Add in the egg and vanilla. Stir until the mixture is combined and smooth.

Sprinkle the baking soda and cornstarch over the mixture and stir well. Then add the flour and stir until just a few streaks of flour remain.

Fold in the chocolate chips. If desired, save aside some chocolate chips to press into the tops of the cookies before baking, like we do in my biscoff chocolate chip cookies.

Use about 2 tablespoons of dough per cookie (I like using a size 30 scoop) and place the dough onto the prepared baking sheets, spacing them about 2 inches apart. Press the chocolate chips you set aside into the tops of the cookie dough now, if desired.

Bake the cookies for 8-11 minutes, until the edges are set. They will look quite pale. Allow the cookies to rest on the pan 2 minutes, then remove to a wire rack to cool completely.

👩🏻‍🍳 expert tips

Do not over bake the cookies! These chocolate chip cookies are made with all white sugar, so they will not be golden brown once baked. They have a very faint bit of color on the edges, but will still be pale. If you bake them too long, they will be crunchy versus soft and chewy.

Measure your flour correctly! I know I say this all the time, but a kitchen scale is your best friend when baking. A scale ensures you have the proper amount of each ingredient. If you don't have a scale, fluff the flour in its container and then spoon it into the measuring cup; then use a knife to level it off. This Escali scale is a very economical option.

Cookie scoot! These cookies stay pretty round when baked, but if they go a little wonky, you can scoot them when hot from the oven. This is the Ateco round cutter set I use.

If the cookies look puffy when you take them out of the oven, you can bang the cookie pan on the stovetop once or twice and that should deflate them a little. We also do this with my thin and crispy chocolate chip cookies.

Remember to snap a picture and tag me on Instagram if you make these Chocolate chip Cookies without Brown Sugar. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

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No Chill Chocolate Chip Cookies without Brown Sugar

This simple chocolate chip cookies recipe uses melted butter, is mixed in one bowl and needs no brown sugar and no chill time.  You’ll be rewarded with soft and chewy cookies loaded with chocolate chips in under 30 minutes.

Prep Time10 minutes mins

Cook Time11 minutes mins

Total Time21 minutes mins

Course: Cookies

Cuisine: American

Keyword: chocolate chip cookies, cookie recipe, cookie recipe without brown sugar, melted butter, no brown sugar, no chill

Servings: 15 cookies

Calories: 198kcal

Author: Tasia Harper

Ingredients

• ½ cup unsalted butter melted (113g)
• ¾ cup granulated sugar (150g)
• ½ teaspoon kosher salt
• 1 large egg room temperature preferred*
• 1 tablespoon pure vanilla extract
• ¾ teaspoon baking soda
• 1 teaspoon cornstarch
• 1 ¾ cups all-purpose flour (219g)
• ¾ cup chocolate chips (135g)

Instructions

• Preheat oven to 350°F and prepare two sheet pans with parchment paper or silicone baking mats and set aside.
• In a medium to large bowl, melt the butter (½ cup/113g) and allow it to cool for 5 minutes. Add the granulated sugar (¾ cup/150g) and kosher salt (½ teaspoon) and mix until fully incorporated.
• Add in the egg (1 large) and vanilla (1 tablespoon). Stir until the mixture is combined and smooth.
• Sprinkle the baking soda (¾ teaspoon) and cornstarch (1 teaspoon) over the mixture and stir well. Then add the flour (1 ¾ cups/219g) and stir until just a few streaks of flour remain. Fold in the chocolate chips (¾ cup/135g). If desired, save aside some chocolate chips to press into the tops of the cookies before baking.
• Use about 2 tablespoons of dough per cookie (I like using a size 30 scoop) and place the dough onto the prepared baking sheets, spacing them about 2 inches apart. (My cookie dough scoops were 47g each). You should get 15-16 cookies. Press the chocolate chips you set aside into the tops of the cookie dough now, if desired.
• Bake the cookies for 8-11 minutes, until the edges are set. They will look quite pale. Allow the cookies to rest on the pan 2 minutes, then remove to a wire rack to cool completely.

Notes

* To quickly bring the egg to room temperature, place it in warm tap water for about 10 minutes.

The chocolate chips might not stick to the dough very well because of the melted butter. Do your best to evenly mix them in.

If you only have table salt, use half the amount.

If you don't have cornstarch you can leave it out with no other adjustments.

Store cookies in an airtight container at room temperature for 4-5 days. The cookies also freeze well for up to three months.

Nutrition

Serving: 1 cookie | Calories: 198kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 138mg | Potassium: 49mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 205IU | Calcium: 12mg | Iron: 1mg

These chunky Kit Kat cookies are loaded with chocolate candy pieces and white chocolate.  They are everything you want in a bakery style cookie; thick, soft centers with lightly crisp edges and packed with melty chocolate and crunchy wafer bites.  The best part?  The easy recipe uses cold ingredients and you don’t have to chill the dough!  You will have 24 chunky cookies ready in about 30 minutes.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

As a busy mama and home baker, I am always looking for cookie recipes that are quick and simple to make.  Using cold butter and cream cheese keeps the cookies from spreading too much, giving you chunky cookies without the wait!  And cold ingredients are ideal when you are busy and didn't plan ahead.

Each bite is stuffed with pieces of Kit Kat candy bar and creamy white chocolate for the ultimate mix of sweetness and crunch. And like my biscoff chocolate chip cookies people may not believe they are homemade.

🍫 ingredient notes

I tested this cookie recipe a few times to keep them easy to make while looking like they came from a bakery. The combination of Kit Kat bars with white chocolate creates thick, soft, flavorful cookies. With melty chocolate pockets and crunchy wafer bits in each bite.

Since you're busy, it was important to keep the prep time quick and to eliminate the need for chilling in the refrigerator. I added an egg yolk to the cookie dough to bring an extra chewy texture. And the cream cheese adds to the softness of the cookies, but doesn't impart any tangy flavor.

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

Cream cheese ~ use COLD block cream cheese, cut into cubes. Full fat cream cheese is going to give you the best results.

Kit Kat bars ~ I give you weight measurements, so you can use regular size, king size or fun size bars; just add up the weights to get the right amount.

White chocolate ~ use a chopped white chocolate bar to get melty pools of chocolate in the baked cookies. You can find white chocolate bars in the baking section.

🥣 how to make

Preheat the oven to 350°F (177°C) and prepare two baking sheets with parchment paper or silicone baking mats.

In a stand mixer with the paddle attachment, beat the cold butter, cold cream cheese and kosher salt on medium-high until softened.

Add the granulated sugar and brown sugar and beat until fully combined and a bit fluffy.

Then add the egg and vanilla and mix on medium until combined. Now add the baking soda and cornstarch and mix until combined.

You may spy some small bits of cream cheese in the cookie dough at this point. Don't let them bother you, they will melt into the Kit Kat cookies once baked.

Add the all-purpose flour and mix on low until the dough is showing some large streaks of flour.

Then add the chopped white chocolate and chopped Kit Kat candy bars and mix in with a spatula.

Using around 2 tablespoons of dough (I use a size 30 scoop), scoop out the cookie dough balls and place on prepared baking pans. 

Bake for 9-10 minutes, until the edges are set and the center might still look a little undone. Cookie scoot, if you'd like to make the cookies more round and top with a piece of a Kit Kat candy bar, if desired.

Allow the cookies to cool on the pan for 5 minutes before removing to a wire cooling rack to cool completely.

👩🏻‍🍳 tips for the best bakery style cookies

Use a scale to measure your ingredients.  I know I say this all the time, but weighing your ingredients is the most accurate and will give the best results. This is the kitchen scale I use in my kitchen and if your budget is tight, this Escali scale is also fantastic!

Don't over bake the cookies! You want to remove the Kit Kat cookies from the oven when the edges are set and the middle is still a little soft. They will continue to bake and set up as they cool.

Save aside some of the candy bar pieces for pressing on the tops of the cookies when they are hot out of the oven.  This gives them that bakery worthy look.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these No Chill Chunky Kit Kat Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

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No Chill Chunky Kit Kat Cookies

Soft, thick Kit Kat cookies are made with cold ingredients and no chill time.  Loaded with chunks of Kit Kat and white chocolate for the ultimate bakery style cookie.

Prep Time15 minutes mins

Cook Time10 minutes mins

Course: Cookies, Dessert, Snacks

Cuisine: American

Keyword: bakery style, candy inspired, kit kat bar, no chill cookies, white chocolate

Servings: 24 cookies

Calories: 186kcal

Author: Tasia Harper

Ingredients

• ½ cup unsalted butter cold and cubed (113g)
• 4 ounces cream cheese cold and cubed (112g)
• ½ teaspoon kosher salt
• ½ cup granulated sugar (100g)
• ½ cup packed brown sugar* (100g)
• 1 large egg + 1 large egg yolk
• 2 teaspoons pure vanilla extract
• 1 teaspoon baking soda
• 2 teaspoons cornstarch
• 2 ½ cups all-purpose flour (313g)
• 2.5 ounces white chocolate chopped (70g)
• 6 ounces Kit Kat candy bars chopped (172g) + more for garnish, if desired

Instructions

• Preheat the oven to 350°F (177°C) and prepare two baking sheets with parchment paper or silicone baking mats. Set aside.
• In a stand mixer with the paddle attachment, beat the cold and cubed butter (½ cup/113g), cold and cubed cream cheese (4 ounces/112g) and kosher salt (½ teaspoon) on medium-high (speed 6 on KitchenAid) until softened, about 1-2 minutes. Scrape up and down the bowl.
• Add the granulated sugar (½ cup/100g) and brown sugar (packed ½ cup/100g) and beat on low until combined, then increase to medium-high and beat until fully combined and a bit fluffy, 1-2 minutes. Scrape up and down the bowl.
• Then add the egg (1 large + large egg yolk) and vanilla (2 teaspoons) and mix on medium (speed 4 on KitchenAid) until combined, about 30-60 seconds.
• Now add the baking soda (1 teaspoon) and cornstarch (2 teaspoons) and mix on medium until combined, about 30 seconds. Scrape up and down the bowl.
• Add the all-purpose flour (2 ½ cups/313g) and mix on low (stir on KitchenAid) until the dough is showing some large streaks of flour.
• Then add the chopped white chocolate (2.5 ounces/70g) and chopped Kit Kat candy bars (6 ounces/172g) and mix in with a spatula.
• Using around 2 tablespoons of dough (I use a size 30 scoop), scoop out the cookie dough balls (40-42g per cookie) and place on prepared baking pans. I place 8 cookies on each pan.
• Bake for 9-10 minutes, until the edges are set and the center might still look a little undone. Cookie scoot, if you'd like to make the cookies more round and top with a piece of a Kit Kat candy bar, if desired.
• Allow the cookies to cool on the pan for 5 minutes before removing to a wire cooling rack to cool completely.

Nutrition

Serving: 1 cookie | Calories: 186kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 118mg | Potassium: 53mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 188IU | Vitamin C: 0.01mg | Calcium: 26mg | Iron: 1mg

Rice crispy cookies are soft, chewy and stuffed with a large marshmallow.  Loaded with Rice Krispies and baked to have an extra gooey center. Easy to make with cold ingredients and they need no chill time. This recipe makes 14 large cookies in about 30 minutes.

These marshmallow cookies are a spin on the nostalgic Rice Krispie treat. Kind of like my sprinkle crispy treats. The cookies are thick and as they bake, they break open to create an ooey gooey marshmallow middle.  The crispy rice adds the perfect amount of crunch, just like it does in my cookie butter crispy cookies.

As a busy mom who has been baking cookies for multiple decades I love when I can turn a childhood dessert into a homemade cookie. My girls are marshmallow lovers so we made them (along with sugar cookies) for Easter.  While we make a stuffed peanut butter cookie version year round and a peppermint hot cocoa cookie version at Christmas.

🛒 ingredients notes + substitutions

I tested this marshmallow cookie recipe a few times and I learned a lot along the way!  The dough can be kind of sticky; damp hands help.  I have more tips for handling the dough in the recipe card.  Adding more flour seemed like the way to get the cookie dough less sticky, but it led to dry, more crumbly cookies. So be ready for a little cookie dough to stick to your hands!

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

Butter ~ unsalted butter is my choice as I like to be able to control the saltiness in my baking.  The butter is used cold and cubed, so no planning ahead, just like my coffee cake cookies!

Egg ~ one large egg + one large egg yolk is needed to bind the cookie dough together. The extra yolk adds chewiness. Save the egg white for a batch of meringue cookies or crispy coconut cookies.

Crispy rice cereal ~ Kelloggs Rice Krispies is the gold standard for cereal.  I also tested with generic crispy rice and either one works.

Marshmallows ~ a large (or regular) marshmallow works perfectly to stuff inside each cookie.  If you only have small marshmallows, use 3 - 4.  I really like Jet-Puffed for that iconic Rice Krispie treat flavor.  I did a test round with a store bought brand too and either works. Marshmallow fluff can be substituted, see the recipe card notes.

🍪 how to make marshmallow stuffed cookies

Preheat the oven and prepare two half sheet baking pans with parchment paper.

In a stand mixer with the paddle attachment beat the cold and cubed butter and kosher salt until softened.

Add the granulated sugar and brown sugar and beat until fully combined and a bit fluffy.

Then add the egg and vanilla and mix on medium for one minute. Now add the baking powder and baking soda and mix another 30 seconds.

Add the all-purpose flour and mix on low until the dough is showing some large streaks of flour. Then mix in the Rice Krispie cereal with a spatula.

Take one rice crispy treat cookie dough ball flatten it into about a 3-inch circle.

Place one large marshmallow in the middle and use your fingers to wrap the cookie dough back around the marshmallow and seal the dough together.

It doesn't have to be perfect, but do your best to mostly enclose it. (if the cookies aren't enclosed enough, they will spread open while baking).

Lightly roll in the cereal again. Place on the prepared baking pan and bake.

The above photo shows three different baked variations of this cookie. The top photo is a marshmallow that wasn't fully enclosed in cookie dough before baking. The middle photo shows a cookie that was fully enclosed in dough. The third photo shows a cookie stuffed with marshmallow fluff.

👩🏻‍🍳 expert tips for the best chewy cookies

Do your best to enclose the marshmallow into the crispy rice cookie dough. If the marshmallow isn't fully enclosed, the cookie unrolls from the marshmallow while baking. This melts the marshmallow more, but still tastes delicious!

Sometimes the marshmallow will still leak out of the baked cookie. Using the "cookie scoot" can help wrangle in any unruly marshmallows that may have leaked out. (This is the set of biscuit cutters I use for cookie scooting).

Allow the cookies to cool for 10 minutes on the baking sheet before removing them; they will still be a little fragile at this point.  I love using my fish spatula to easily remove the cookies from the pan.

Use a scale to measure your ingredients.  I know I say this all the time, but weighing your ingredients is the most accurate and will give the best results. This is the scale I use in my kitchen and if your budget is tight, this Escali scale is also fantastic!

Do not grease your cookie pans, which can make your cookies spread more. Use parchment paper or silicone baking mats instead.

Don't over bake the cookies! You want to remove the cookies from the oven when the edges are set and the middle is still a little soft. They will continue to bake and set up as they cool.

🫙 how to store

Store marshmallow cookies in an airtight container at room temperature for 2 - 5 days. I find that the crispy rice cereal loses a little of its crispness after 2 days.

The cookies also freeze well for up to three months; allow them to cool completely, then store in an airtight container or zip-top bag. This is by far my favorite way to store cookies for freshness. The cookies will thaw at room temperature in about 20-30 minutes.

Remember to snap a picture and tag me on Instagram if you make these Soft and Chewy Rice Crispy Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Print Recipe

Soft and Chewy Rice Crispy Cookies

Rice crispy cookies are soft and chewy and stuffed with marshmallows for a gooey middle. Made with cold ingredients and no chill time needed.

Prep Time15 minutes mins

Cook Time12 minutes mins

Course: Cookies, Dessert, Snacks

Cuisine: American

Keyword: Cookies, crispy treats, marshmallow, stuffed cookies

Servings: 14 cookies

Calories: 200kcal

Author: Tasia Harper

Ingredients

• ½ cup unsalted butter, cold and cubed (113g)
• ½ teaspoon kosher salt
• ¼ cup granulated sugar (50g)
• ½ cup packed brown sugar* (100g)
• 1 large egg + 1 large egg yolk
• 2 teaspoons pure vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1 ¾ cups all-purpose flour (219g)
• 2 ½ cups crispy rice cereal divided (75g total)
• 14 jumbo marshmallows** (~84g)

Instructions

• Preheat oven to 350°F (177°C) and prepare two baking sheets with parchment paper or silicone baking mats. Set aside.
• In a stand mixer with the paddle attachment beat the cold and cubed butter (½ cup/113g) and kosher salt (½ teaspoon) on medium-high (speed 6 on KitchenAid) until softened, about 1-2 minutes. Scrape up and down the bowl.
• Add the granulated sugar (¼ cup/50g) and brown sugar (packed ½ cup/100g) and beat on low until combined, then increase to medium-high and beat until fully combined and a bit fluffy, 2-3 minutes. Scrape up and down the bowl.
• Then add the egg (1 large + large egg yolk) and vanilla (2 teaspoons) and mix on medium (speed 4 on KitchenAid) for one minute.
• Now add the baking soda (½ teaspoon) and baking powder (½ teaspoon) and mix on medium until combined, about 30 seconds.
• Add the all-purpose flour (1 ¾ cups/219g) and mix on low (stir on KitchenAid) until the dough is showing some large streaks of flour.
• Then add 1 cup/30g of the crispy rice cereal and mix in with a spatula.

To assemble the cookies

• Using around 2 tablespoons of dough (I use a size 30 scoop), scoop out 14 dough balls, roll into a ball and place seven dough balls on each prepared pan. (the dough is sticky, damp hands help!)
• Lightly roll each dough ball into the remaining crispy rice cereal (1 ½ cups/45g)
• Take one rice krispy treat cookie dough ball flatten it into about a 3-inch circle. If the dough is sticking to your hand, dip one side in the rice cereal again and put that side touching your hand. Place one large marshmallow in the middle and use your fingers to wrap the cookie dough back around the marshmallow and seal the dough together. It doesn't have to be perfect, but do your best to mostly enclose it. (if the cookies aren't enclosed enough, they will spread open while baking. They still taste delicious, but aren't as pretty). Lightly roll in the cereal again. Place on the prepared baking pan. (I fit 7 large cookies on each baking pan).
• Bake for 10 minutes, if they look still very rounded, remove from the oven and bang the pan on the stove top a few times. Then bake for 1-2 more minutes, the cookies may still look a little underdone, but they should no longer be shiny on top. Cookie scoot, if you'd like to make the cookies more round.
• Allow the cookies to cool on the pan for 10 minutes before removing to a wire cooling rack to cool completely.

Notes

*light or dark brown sugar can be used.

**marshmallows can be substituted with marshmallow fluff; use 1 ½ to 2 teaspoons per cookie.

Rice crispy treat cookies can be stored in an airtight container at room temperature for 2 - 5 days.  I find that the crispy rice cereal loses a little of its crispness after 2 days.  If you need to layer them, place a sheet of parchment paper between the layers. They also freeze well in an airtight container for up to 3 months. Allow to defrost at room temperature for 20 minutes or so before serving.

 

Nutrition

Serving: 1 cookie | Calories: 200kcal | Carbohydrates: 32g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 151mg | Potassium: 39mg | Fiber: 0.5g | Sugar: 15g | Vitamin A: 220IU | Calcium: 22mg | Iron: 1mg