See all 26 recipes
Table of Contents
- Safety First: Raw Dough, Eggs, and Flour
- Which Cookies Belong in the Refrigerator
- Dough Rest Guide: What Each Group Needs
- No Rest: Mix, Scoop, and Bake
- Chill About an Hour: Cutouts, Rolled Cookies, and Shaped Dough
- Chill Overnight: Two Cookies That Reward Patience
- Needs a Tool or an Extra Step
- Time and Protein at a Glance
- How I Counted Protein
- Where These Cards Differ From Typical Versions
- FAQ
- Recipe Cards
A cookie tray looks effortless, but the real work is timing. Some doughs go in the oven in minutes, and others need a night in the refrigerator first. That's why this list is sorted by how long each dough rests.
Cookies aren't a protein food, so the numbers here are modest. Each of the 26 cards lists exact weights and protein per serving, from 3 to 9 grams, and a serving is usually two cookies.
For a winter dinner to go with the baking, see our winter soups.
Our Take
Never taste raw dough, because the FDA says flour and eggs can both carry bacteria.
Safety First: Raw Dough, Eggs, and Flour
The FDA's guidance on handling flour safely is blunt: never eat or taste raw flour, dough, or batter. Flour is a raw food that can carry bacteria such as Salmonella and E. coli, and many doughs also contain raw eggs. Baking is the only reliable way to make them safe.
That rule includes the spoon you lick and the bowl a child scrapes. It's also why the cutout cookie icing uses meringue powder and not raw egg whites. That isn't a scare tactic, it's just how flour works.
- Don't taste raw dough or batter, and keep children from eating it or playing with it.
- Wash hands, bowls, utensils, and counters with warm, soapy water after handling flour, dough, or eggs.
- Keep raw flour and eggs away from food that won't be cooked, because flour spreads easily.
- Don't heat treat flour at home to make it safe to eat raw, since the FDA says home methods may not kill all bacteria.
- Refrigerate dough that needs chilling, and keep the refrigerator at 40°F or below.
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Which Cookies Belong in the Refrigerator
Most cookies are low in moisture and keep well in a tin. A few contain dairy that spoils at room temperature, and those are the ones to chill after baking.
- Eggnog Cookies
- Lemon Ricotta Cookies
- Chocolate Protein Cookies
- Rugelach
Keep these in an airtight container in the refrigerator for up to four days, and take them out no more than two hours before serving. The two hour limit is the standard guidance for perishable food, and it's easy to forget on a busy party night.
Dough Rest Guide: What Each Group Needs
The four groups below differ in what you do before the oven. This is how they compare.
- No rest: the fastest group, ready in about 30 minutes. It suits weeknights and last minute plates.
- About an hour: the best group for planning. The dough can wait in the refrigerator for a few days, or in the freezer for a few months.
- Overnight: the most patient group, with the best texture. It needs a day of planning.
- Tool or extra step: the most variable group. Check that you own the piping bag, press, or iron before you commit.
No Rest: Mix, Scoop, and Bake
These 10 doughs go from bowl to oven in about 30 minutes. They're the ones to bake on a weeknight, or when guests are coming sooner than you planned.
Three of them contain dairy or yogurt and belong in the refrigerator. For more sweet options, see our Thanksgiving desserts.
Red and Green M&M Cookies
Holiday M&M cookies are the ones that vanish first at a school party. The red and green candies do the decorating, so there's no icing to make and nothing to wait for.
Save a handful of candies for the tops. Candies folded into the dough get buried, and a few pressed onto each ball just before baking stay bright.
Pull the tray early. The edges should look set while the middles still look a little soft, because the cookies keep cooking on the hot pan for several minutes. That's how they stay chewy for days.
The nutrition: About 4 g protein per serving (1 of 12). Most of it comes from the eggs and flour, and the candies add a little.
Don't taste the dough. The FDA says never to eat raw flour or raw eggs, and a spoonful of cookie dough carries both.
Snickerdoodles
A snickerdoodle is a sugar cookie with a tang, and the tang comes from cream of tartar. It isn't optional, since baking soda alone gives a flat, plain cookie.
The nutrition: Each serving has about 4 g protein, and the pan makes 12. The flour and eggs supply nearly all of it.
Roll the dough in cinnamon sugar just before baking. The coating forms a thin crust, and the crinkles on top come from the cream of tartar working with the baking soda.
Make the balls big. A tablespoon ball bakes into a cookie that's thick and soft in the middle, but a teaspoon ball bakes crisp.
Bake until the tops crack. A cookie that still looks wet in the middle will set as it cools, so pull it at nine or ten minutes.
Brown Sugar Cookies
Brown sugar cookies need almost nothing else. Browning the butter first gives them a toasty, caramel flavor that plain melted butter can't match.
Watch the butter closely. It goes from foamy to brown to burnt in under a minute, so pull the pan off the heat the moment it smells nutty.
Use dark brown sugar if you have it. The extra molasses makes the cookies chewier, and they stay soft longer in a tin.
Stack them with parchment between layers. A plain cookie has no icing to smear, but the sheets keep the edges from chipping.
The nutrition: Count on roughly 3 g protein per serving, from 12 equal servings. The eggs and flour carry it all.
Oatmeal Cranberry White Chocolate Cookies
The nutrition: One serving comes to about 6 g protein, with 12 in all. The oats and white chocolate carry most of it, which makes this one of the higher protein cookies in the list.
Oats make a cookie that feels more like a snack than a dessert. Tart cranberries against sweet white chocolate give this one a Christmas look without any dye.
Soak the cranberries first. Dried fruit pulls moisture out of the dough, and ten minutes in warm water keeps them plump instead of leathery.
Use old fashioned oats. Quick oats turn pasty, and instant oats disappear, while the old fashioned kind keep their chew after baking.
Pull them at twelve minutes. The edges should be golden and the middles slightly puffed, so they'll stay chewy once cooled.
Double Chocolate Peppermint Cookies
Chocolate and peppermint is the classic holiday pairing, and cocoa powder gives the dough a dark, almost brownie-like base. Crushed candy canes do the rest.
Crush the candy in a bag with a rolling pin. Fine dust melts into the dough and tints it pink, while pea-sized pieces stay crunchy.
The nutrition: Per serving, it's about 4 g protein (12 servings). The flour, eggs, and cocoa share most of it.
Press extra candy on top right after the tray comes out, because the cookies are hot enough to hold it and the candy won't burn the way it can in the oven, so the finished cookies look frosted.
Use unsweetened cocoa. Dutch process works too, but the cookies come out darker and a little milder in flavor.
Peanut Butter Chip Cookies
Peanut butter in the dough and peanut butter chips folded in make a cookie for people who want peanut butter and nothing else. It's soft and a little crumbly.
Use regular creamy peanut butter, not the natural kind. Natural peanut butter separates and makes the dough greasy, so the cookies spread thin.
Press the tops with a fork if you like the crosshatch. It's a small touch, and it flattens the dough so the centers cook through.
The nutrition: About 9 g protein per serving (1 of 12). The peanut butter and chips supply most of it, which makes this the highest protein cookie among the standard ones.
Mind the nut warning. Tell guests when a tray contains peanuts, because peanut allergies can be serious, and a label takes seconds.
Eggnog Cookies
Eggnog cookies use the real drink in the dough and again in the glaze. The nutmeg is there on purpose, because it's what makes the cookie taste like eggnog.
The nutrition: Each serving has about 4 g protein, and the pan makes 12. The flour and egg carry most of it, and the eggnog adds a little.
Use cold eggnog. Warm eggnog thins the butter and sugar and makes the dough spread, so measure it straight from the carton.
Glaze only when the cookies are fully cool. A warm cookie melts the glaze into a puddle, but a cool one holds a smooth coat.
Keep them cold. Eggnog is a dairy product, so glazed cookies belong in the refrigerator, and they shouldn't sit out for more than two hours.
Lemon Ricotta Cookies
Ricotta makes these cookies soft and cakey, closer to a muffin top than a crisp cookie. Lemon zest keeps them from tasting heavy.
Zest the lemons before juicing them. A fresh lemon is far easier to zest than a squeezed one, and the zest carries most of the flavor.
Don't expect them to brown. They'll look pale on top, and the sign they're done is a golden bottom and a set surface, not a tan color.
Refrigerate them. Ricotta is a fresh cheese, so a cookie made with it should go in the refrigerator after cooling, and out no more than two hours before serving.
The nutrition: Count on roughly 6 g protein per serving, from 12 equal servings. The ricotta and eggs supply most of it.
White Chocolate Macadamia Nut Cookies
The nutrition: One serving comes to about 5 g protein, with 12 in all. The flour, eggs, and nuts share most of it.
White chocolate and macadamia nuts is a buttery, rich pairing, and it's the cookie that tastes the most expensive. The nuts do the work of a premium ingredient.
Toast the nuts first. Six minutes in the oven wakes up their oils, and the cookie tastes noticeably nuttier than one made with raw macadamias.
Chop the nuts to the size of peas. Whole macadamias fall out of a cookie when you bite it, but small pieces stay put.
Tell guests about the nuts. Tree nut allergies are common, so a small card on the tray helps, and it takes seconds to write.
Chocolate Protein Cookies
This is the one cookie in the list built around protein. A scoop of whey, almond flour, and Greek yogurt make a soft cookie with several grams in every pair.
Don't overbake it. Protein powder dries out fast in the oven, so pull the cookies while the middles still look slightly soft, and they'll set as they cool.
The nutrition: Per serving, it's about 9 g protein (10 servings). The whey powder carries most of it, and the yogurt and almond flour add the rest.
Measure the powder by weight if you can. Brands differ in how much they absorb, so a dough that looks dry may need a spoonful of yogurt, and a wet one may need a spoonful of almond flour.
Keep these in the refrigerator because of the yogurt. They're meant to be a post-workout snack, not a replacement for a meal, and nothing here is medical advice.
Chill About an Hour: Cutouts, Rolled Cookies, and Shaped Dough
Butter dough gets soft and sticky as you work it, so these 9 cookies rest in the refrigerator for 30 to 60 minutes first. The rest firms the butter and keeps the shapes sharp.
They're the best ones to make ahead, because the dough can wait for days. Our fall baking ideas use the same trick.
Gingerbread Men
Gingerbread men are cut from a firm dough, and the dough needs a rest before it will roll cleanly. Molasses, ginger, and cinnamon give the spice.
Chill the dough in two discs for a full hour. A warm dough sticks to the rolling pin and the shapes lose their edges in the oven.
Roll to a quarter inch. Thinner men turn crisp, and thicker ones stay soft in the middle, so pick the texture you want and stay consistent across the tray.
The nutrition: About 4 g protein per serving (1 of 12). The flour and egg supply nearly all of it.
Let kids cut the shapes. It's a good job for small hands, but keep the raw dough out of mouths, because the FDA says never to eat it.
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Decorated Christmas Sugar Cookies
A cutout cookie is a canvas, and the dough should taste like butter and vanilla with nothing in the way. These hold sharp edges when they bake.
The nutrition: Each serving has about 4 g protein, and the pan makes 12. The flour and egg supply most of it.
Chill the dough for an hour, then roll it between two sheets of parchment. You won't need extra flour, and the cookies stay tender.
Wait. Decorate only when the cookies are fully cool, because a warm cookie melts the icing and the colors run together into a muddy mess.
Decorate only when the cookies are cool. A warm cookie melts the icing, and the colors run together.
Snowball Cookies
Snowball cookies are tender, crumbly, and dusted twice in powdered sugar. Toasted pecans add the flavor, since there's no chocolate or spice to hide behind.
Roll them in sugar twice. The first coat melts into the warm cookie, and the second sticks to the cool surface for the snowy look.
Toast the pecans before chopping. Eight minutes in the oven deepens the flavor, and the nuts blend into the dough more evenly when they're fine.
Chill the dough for thirty minutes. Warm butter dough spreads, and the balls keep their round shape if they start cold.
The nutrition: Count on roughly 3 g protein per serving, from 12 equal servings. The flour and pecans carry nearly all of it.
Peanut Butter Blossoms
The nutrition: One serving comes to about 7 g protein, with 12 in all. The peanut butter carries most of it, and the kisses add a little.
A peanut butter cookie with a chocolate kiss pressed in is a holiday tray staple. The sweet and salty combination works because the kiss melts slightly.
Unwrap all the kisses before the first tray comes out. You have about a minute to press them in while the cookie is soft, and fumbling with foil costs you the window.
Roll the dough in sugar first. It adds a sparkle and a thin crust, and it keeps the balls from sticking to your hands.
Press firmly. The cookie will crack around the kiss, and that's normal. Label the tray for peanut allergies.
Chocolate Chip Shortbread Bites
Shortbread has three ingredients plus chocolate, so quality matters. These bites are buttery, crumbly, and small enough to eat by the handful.
Press the dough into a pan, chill it, and cut it before baking. Cutting a baked shortbread shatters it, but a raw one cuts cleanly.
The nutrition: Per serving, it's about 3 g protein (12 servings). The flour carries most of it, and the chips add a little.
Use mini chips. Regular chips are too big for a bite sized cookie and leave gaps in the dough, while minis spread evenly through every square, so each bite gets some chocolate.
Bake low and slow. A 325°F oven keeps shortbread pale, and a hotter one browns the butter before the center cooks.
Jam Thumbprint Cookies
Thumbprint cookies are buttery rounds with a jewel of jam in the middle. Two jams, raspberry and apricot, make the tray look festive.
Press the wells gently. A deep, wide well holds more jam, but one pressed too hard cracks the cookie, so a thumb works better than a spoon.
Use thick jam or preserves. A runny jam bubbles over the edge, so a firm one stays in the well and sets glossy.
The nutrition: About 3 g protein per serving (1 of 12). The flour and egg supply most of it.
Chill the balls for thirty minutes first. Cold dough keeps its shape, and the wells don't spread closed in the oven.
Linzer Cookies
Linzer cookies are almond shortbread sandwiched around jam, with a window in the top. They're the prettiest cookie on a tray, and they take the most patience.
The nutrition: Each cookie has about 4 g protein, and the pan makes 12. The almond flour, flour, and egg share the protein, with one sandwich per serving.
Chill the dough for an hour and roll it thin. Thick Linzers are hard to bite, but a thin cookie snaps cleanly around the jam.
Dust first. Sprinkle the window cookies with powdered sugar before you assemble, because sugar added after the jam is in place sticks to the red and clouds it, and the finished cookies lose their color.
Fill them the day you serve them. Jam softens the cookie over a day or two, so assemble late if you want a crisp bite.
Rugelach
Rugelach is a cream cheese dough rolled around jam, walnuts, and cinnamon sugar. The dough is forgiving, which is why these look more difficult than they are.
Chill the dough in four discs for an hour. Cream cheese dough is soft, and cold discs roll out without sticking.
Cut the circle like a pizza and roll each wedge from the wide end. Spread a thin layer of jam, because too much runs out and burns on the pan.
Refrigerate them. A dough made with cream cheese is a dairy product, so the baked cookies belong in the refrigerator after they cool.
The nutrition: Count on roughly 5 g protein per serving, from 12 equal servings. The flour, cream cheese, and walnuts share the protein.
Soft Molasses Cookies
The nutrition: One serving comes to about 3 g protein, with 12 in all. The flour and egg supply nearly all of it.
A molasses cookie has the spice of gingerbread without any rolling. It's chewy in the middle and crackled on top.
Roll the balls in coarse sugar. It gives a crunchy shell and a sparkle, and it keeps the cookies from drying out on the surface.
Chill it. Molasses dough is sticky, and a cold dough scoops cleanly and spreads less in the oven, which is the difference between a thick chewy cookie and a thin crisp one.
Pull them while the tops still look slightly soft. They firm up on the tray, and they stay chewy for several days in a tin.
Chill Overnight: Two Cookies That Reward Patience
These 2 doughs need a full night, or even 24 hours. The wait isn't hard, but it does mean planning a day ahead.
The flour soaks up the liquid while it rests, and that's why the cookies bake with better texture. For after school treats, see our after school snacks.
Chocolate Crinkle Cookies
Chocolate crinkles crack in the oven and show white through the dark. They look like snow on frozen ground, and they taste like a brownie.
Chill the dough overnight. It's too soft to roll right away, and a cold dough takes a thick, even coat of powdered sugar.
The nutrition: Per serving, it's about 4 g protein (12 servings). The eggs and flour carry most of it, and the cocoa adds a share.
Roll each ball until it's thickly coated. A thin coat melts into the cookie, but a thick one cracks into the white pattern.
Bake until the tops crack. The middles will still look soft, and the cookies set as they cool, so don't leave them in the oven.
Classic Chocolate Chip Cookies
Every tray needs the cookie everyone already loves. Resting the dough for a day gives deeper flavor and better texture.
Chill the dough for 24 hours. The flour absorbs the liquid, and the cookies bake with crisp edges and a chewy center.
Mix the chocolate. Chips hold their shape, but chopped chocolate melts into pools, so using both gives you the two textures, and the cookies look bakery made once they cool.
The nutrition: About 5 g protein per serving (1 of 12). The flour and eggs carry most of it.
Freeze the extra dough balls. Bake them straight from the freezer, and add a minute or two.
Needs a Tool or an Extra Step
The 5 cookies here need something extra: a piping bag, a cookie press, a pizzelle iron, a second bake, or three layers that each have to set.
None is hard, but each rewards a bit of planning. For game day treats, see our football snacks.
Butter S Cookies
Butter S cookies are piped, which makes them look like they came from a bakery. The dough is soft, and the star tip gives the ridges that catch sugar.
The nutrition: Each serving has about 3 g protein, and the pan makes 12. The flour and egg supply most of it.
Use room temperature butter. Cold butter makes a stiff dough that's hard to pipe, but soft butter pushes through the tip easily.
Pipe evenly. Make each S about two inches long and keep the pressure steady, because uneven pressure leaves thick and thin spots that bake at different speeds on the same tray.
Sprinkle the sugar before baking. It melts into a thin crust and adds crunch.
Spritz Cookies
Spritz cookies need a cookie press, and that's the whole point. The dough comes out as wreaths, trees, and flowers, and a little almond extract makes them taste like the holidays.
Don't chill the dough. It must be soft to push through the press, and a cold dough jams the plunger.
Press onto a cool, ungreased sheet. The dough has to grip the metal to release from the press, so skip the parchment.
Decorate with colored sugar before baking. Sprinkles added after baking won't stick.
The nutrition: Count on roughly 3 g protein per serving, from 12 equal servings. The flour and egg supply most of it.
Pizzelles
The nutrition: One serving comes to about 4 g protein, with 12 in all. The eggs and flour carry most of it.
Pizzelles are thin Italian waffle cookies made on a special iron. Each takes about thirty seconds, and a batch is done in under half an hour.
Heat the iron fully before the first one. A cold iron makes the first cookie stick, and it's a waste of batter.
Cool them flat. They crisp as they cool, and a stack of warm pizzelles steams and softens.
Use anise, vanilla, or lemon. Anise is traditional, but any of them works, and you can roll a warm one around a spoon handle for a cannoli shell.
Almond Biscotti
Biscotti are baked twice, which is how they get dry enough to dunk. The first bake sets the log, and the second dries the slices.
Let the logs cool for fifteen minutes before slicing. A hot log crumbles, and a cooled one cuts clean with a serrated knife.
The nutrition: Per serving, it's about 7 g protein (12 servings). The almonds, flour, and eggs share the protein.
Slice on the diagonal, about a half inch thick, because thick slices stay soft in the center after the second bake, while thin ones can burn at the edges before the middle dries out.
Store them airtight. Biscotti keep for weeks, which is why they ship well.
Millionaire Shortbread Bars
Millionaire shortbread has three layers: a buttery base, a caramel middle, and a chocolate top. Each layer has to set before the next goes on.
Stir the caramel the whole time. Condensed milk scorches on the bottom of the pan, and a wooden spoon scraped across the base prevents it.
Pour the caramel over the warm crust. A warm crust bonds to the caramel, while a cold one lets it slide off in a sheet, and the bars would fall apart when you cut them.
The nutrition: About 4 g protein per bar (1 of 16). The condensed milk, flour, and chocolate share the protein, with one bar per serving.
Cut with a hot knife. Wipe it between cuts, and the chocolate won't crack, so the squares come out clean.
Time and Protein at a Glance
Use this list to plan the session. Times include prep, cooking, and resting, and protein's per serving.
- Red and Green M&M Cookies: 26 min, about 4 g protein per serving
- Snickerdoodles: 26 min, about 4 g protein per serving
- Brown Sugar Cookies: 27 min, about 3 g protein per serving
- Oatmeal Cranberry White Chocolate Cookies: 32 min, about 6 g protein per serving
- Double Chocolate Peppermint Cookies: 26 min, about 4 g protein per serving
- Peanut Butter Chip Cookies: 26 min, about 9 g protein per serving
- Eggnog Cookies: 31 min, about 4 g protein per serving
- Lemon Ricotta Cookies: 29 min, about 6 g protein per serving
- White Chocolate Macadamia Nut Cookies: 32 min, about 5 g protein per serving
- Chocolate Protein Cookies: 25 min, about 9 g protein per serving
- Gingerbread Men: 1 hr 35 min, about 4 g protein per serving
- Decorated Christmas Sugar Cookies: 1 hr 40 min, about 4 g protein per serving
- Snowball Cookies: 1 hr 4 min, about 3 g protein per serving
- Peanut Butter Blossoms: 1 hr, about 7 g protein per serving
- Chocolate Chip Shortbread Bites: 1 hr 3 min, about 3 g protein per serving
- Jam Thumbprint Cookies: 1 hr 4 min, about 3 g protein per serving
- Linzer Cookies: 1 hr 51 min, about 4 g protein per cookie
- Rugelach: 2 hr 5 min, about 5 g protein per serving
- Soft Molasses Cookies: 1 hr 26 min, about 3 g protein per serving
- Chocolate Crinkle Cookies: 8 hr 32 min, about 4 g protein per serving
- Classic Chocolate Chip Cookies: 24 hr 32 min, about 5 g protein per serving
- Butter S Cookies: 37 min, about 3 g protein per serving
- Spritz Cookies: 30 min, about 3 g protein per serving
- Pizzelles: 45 min, about 4 g protein per serving
- Almond Biscotti: 1 hr 5 min, about 7 g protein per serving
- Millionaire Shortbread Bars: 3 hr 5 min, about 4 g protein per bar
How I Counted Protein
I multiplied typical USDA FoodData Central values by the weights on each card, then divided by the servings. A serving is usually two cookies, so the numbers are small, and brands of chocolate, protein powder, and peanut butter chips vary a lot.
Several inputs rest on assumptions: peanut butter chips at 8 g per 100 g, whey powder at 80, almond flour at 21, white chocolate at 5.9, and sweetened condensed milk at 7.9. Check your labels, especially for the protein cookie.
These numbers are estimates, not medical advice. If you manage a health condition, ask your doctor or dietitian what target suits you.
Where These Cards Differ From Typical Versions
These cards are my own builds, weighed so the protein can be counted. They aren't copies of one published recipe, so a test batch is wise before you bake for guests.
Two common habits don't match the FDA's advice. Tasting raw dough and royal icing made with raw egg whites are both traditional, but the cards avoid them. That matters most for children, older adults, and pregnant guests.
Some of these cookies resemble recipes in our earlier fall baking and dessert lists, so bake one version of each and not both.
Questions About Christmas Cookies
Which cookie has the most protein?
Peanut Butter Chip Cookies leads at about 9 grams per serving, followed by Chocolate Protein Cookies at about 9 grams and Almond Biscotti at about 7. The lowest is the Jam Thumbprint Cookies at about 3 grams.
Is it safe to taste the dough?
No. The FDA says never to eat raw flour, dough, or batter, because flour and eggs can both carry bacteria. Taste a baked cookie instead.
How far ahead can I bake?
Plain cookies keep in an airtight tin for about 5 days, and baked cookies freeze for up to 3 months. Cookies with cream cheese, ricotta, yogurt, or eggnog belong in the refrigerator for up to 4 days.
Can I freeze the dough?
Yes, for most of the rolled and scooped doughs. Freeze balls or discs for up to 3 months, and thaw the discs in the refrigerator overnight. Spritz dough and the pizzelle batter are better made fresh.
What about nut allergies?
Several cookies contain peanuts, pecans, walnuts, almonds, or macadamias. Label your tray when you share it, because allergies can be serious and cross-contact is easy.
Why did my cookies spread?
The usual cause is warm dough or a hot pan. Chill the dough as the card says, and let the baking sheet cool between batches.
Are these protein numbers exact?
No. They're estimates based on typical USDA values. For savory meals with more protein, see our 50 gram protein dinners.
1. Red and Green M&M Cookies
Approx. 4g ProteinIngredients: 2 1/4 cups (280 g) all purpose flour; 1 tsp baking soda; 1/2 tsp salt; 3/4 cup (170 g) unsalted butter, softened; 3/4 cup packed brown sugar; 1/4 cup granulated sugar; 2 large eggs (50 g each, 100 g); 2 tsp vanilla extract; 1 cup (170 g) red and green M&M candies; Parchment paper.
Step 1: Heat the oven to 350°F and line two baking sheets with parchment paper. Whisk the flour, baking soda, and salt.
Step 2: Beat the butter, brown sugar, and sugar until fluffy, then beat in the eggs and vanilla extract. Stir in the flour mixture, then fold in two thirds of the M&M candies.
Step 3: Scoop 2 tablespoon balls onto the sheets and press the remaining M&M candies on top. Bake 10 to 11 minutes, until the edges are set and the centers look slightly soft. Cool completely on the tray, then store in an airtight container at room temperature up to 5 days, or freeze baked cookies up to 3 months.
2. Snickerdoodles
Approx. 4g ProteinIngredients: 2 3/4 cups (345 g) all purpose flour; 2 tsp cream of tartar; 1 tsp baking soda; 1/2 tsp salt; 1 cup (227 g) unsalted butter, softened; 1 1/2 cups granulated sugar; 2 large eggs (50 g each, 100 g); 2 tsp vanilla extract; 2 tsp ground cinnamon; Parchment paper.
Step 1: Heat the oven to 375°F and line two baking sheets with parchment paper. Whisk the flour, cream of tartar, baking soda, and salt.
Step 2: Beat the butter and 1 1/4 cups of the sugar until fluffy, then beat in the eggs and vanilla extract. Stir in the flour mixture.
Step 3: Mix the remaining sugar with the cinnamon, roll tablespoon balls of dough in it, and set them on the sheets. Bake 9 to 11 minutes, until the edges are set and the tops are crinkled. Cool completely on the tray, then store in an airtight container at room temperature up to 5 days, or freeze baked cookies up to 3 months.
3. Brown Sugar Cookies
Approx. 3g ProteinIngredients: 2 1/4 cups (280 g) all purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 cup (227 g) unsalted butter, softened; 1 1/4 cups packed dark brown sugar; 2 large eggs (50 g each, 100 g); 2 tsp vanilla extract; Parchment paper.
Step 1: Heat the oven to 350°F and line two baking sheets with parchment paper. Melt the butter in a pan over medium heat for 5 minutes, until it smells nutty, then cool 10 minutes.
Step 2: Whisk the butter with the brown sugar, eggs, and vanilla extract, then stir in the flour, baking soda, and salt.
Step 3: Scoop 2 tablespoon balls onto the sheets and bake 10 to 12 minutes, until the edges are golden and the centers are just set. Cool completely on the tray, then store in an airtight container at room temperature up to 5 days, or freeze baked cookies up to 3 months.
4. Oatmeal Cranberry White Chocolate Cookies
Approx. 6g ProteinIngredients: 1 1/2 cups (190 g) all purpose flour; 2 1/2 cups (240 g) old fashioned oats; 1 tsp baking soda; 1 tsp ground cinnamon; 1/2 tsp salt; 3/4 cup (170 g) unsalted butter, softened; 1 cup packed brown sugar; 2 large eggs (50 g each, 100 g); 2 tsp vanilla extract; 1 cup (150 g) dried cranberries; 1 cup (170 g) white chocolate chips; 1/2 cup warm water; Parchment paper.
Step 1: Soak the dried cranberries in the warm water for 10 minutes, then drain. Heat the oven to 350°F and line two baking sheets with parchment paper.
Step 2: Whisk the flour, oats, baking soda, cinnamon, and salt. Beat the butter and brown sugar until fluffy, then beat in the eggs and vanilla extract and stir in the flour mixture.
Step 3: Fold in the cranberries and white chocolate chips, scoop 2 tablespoon balls onto the sheets, and bake 11 to 12 minutes, until the edges are golden. Cool completely on the tray, then store in an airtight container at room temperature up to 5 days, or freeze baked cookies up to 3 months.
5. Double Chocolate Peppermint Cookies
Approx. 4g ProteinIngredients: 1 1/2 cups (190 g) all purpose flour; 1/3 cup (40 g) unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp salt; 3/4 cup (170 g) unsalted butter, softened; 1 cup packed brown sugar; 2 large eggs (50 g each, 100 g); 2 tsp vanilla extract; 1 cup (170 g) semisweet chocolate chips; 1/2 cup (85 g) crushed peppermint candy; Parchment paper.
Step 1: Heat the oven to 350°F and line two baking sheets with parchment paper. Whisk the flour, cocoa powder, baking soda, and salt.
Step 2: Beat the butter and brown sugar until fluffy, then beat in the eggs and vanilla extract and stir in the flour mixture. Fold in the chocolate chips and half the peppermint candy.
Step 3: Scoop 2 tablespoon balls onto the sheets, bake 10 to 11 minutes, until the edges are set, and press the remaining peppermint candy on top while warm. Cool completely on the tray, then store in an airtight container at room temperature up to 5 days, or freeze baked cookies up to 3 months.
6. Peanut Butter Chip Cookies
Approx. 9g ProteinIngredients: 1 1/2 cups (190 g) all purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1/2 cup (113 g) unsalted butter, softened; 1 cup (260 g) creamy peanut butter; 3/4 cup packed brown sugar; 1 large egg (50 g each, 50 g); 2 tsp vanilla extract; 1 cup (170 g) peanut butter chips; Parchment paper.
Step 1: Heat the oven to 350°F and line two baking sheets with parchment paper. Whisk the flour, baking soda, and salt.
Step 2: Beat the butter, peanut butter, and brown sugar until smooth, then beat in the egg and vanilla extract. Stir in the flour mixture and the peanut butter chips.
Step 3: Scoop 2 tablespoon balls onto the sheets, bake 10 to 11 minutes, until the edges are golden and the centers are just set. Cool completely on the tray, then store in an airtight container at room temperature up to 5 days, or freeze baked cookies up to 3 months.
7. Eggnog Cookies
Approx. 4g ProteinIngredients: 2 1/2 cups (315 g) all purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1 tsp ground nutmeg; 1/2 cup (113 g) unsalted butter, softened; 1 cup granulated sugar; 1 large egg (50 g each, 50 g); 1/2 cup (120 g) eggnog; 2 tsp vanilla extract; 1 cup powdered sugar, for the glaze; Parchment paper.
Step 1: Heat the oven to 350°F and line two baking sheets with parchment paper. Whisk the flour, baking powder, salt, and half the nutmeg.
Step 2: Beat the butter and sugar until fluffy, then beat in the egg, 1/4 cup of the eggnog, and the vanilla extract. Stir in the flour mixture.
Step 3: Scoop tablespoon balls onto the sheets and bake 10 to 11 minutes, until the edges are just set. Whisk the powdered sugar with the remaining eggnog and nutmeg and spread it on the cooled cookies. Cool completely, then refrigerate in an airtight container up to 4 days, and take them out no more than 2 hours before serving. Freeze baked cookies up to 3 months.
8. Lemon Ricotta Cookies
Approx. 6g ProteinIngredients: 2 1/4 cups (280 g) all purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1/2 cup (113 g) unsalted butter, softened; 1 cup granulated sugar; 2 large eggs (50 g each, 100 g); 1 cup (250 g) whole milk ricotta cheese; 2 lemons, zested, plus 2 tbsp lemon juice; 1 1/2 cups powdered sugar, for the glaze; Parchment paper.
Step 1: Heat the oven to 350°F and line two baking sheets with parchment paper. Whisk the flour, baking powder, and salt.
Step 2: Beat the butter and sugar until fluffy, then beat in the eggs, ricotta, and lemon zest. Stir in the flour mixture.
Step 3: Scoop 2 tablespoon mounds onto the sheets and bake 13 to 14 minutes, until the bottoms are golden and the tops are set. Whisk the powdered sugar with the lemon juice and spoon it over the cooled cookies. Cool completely, then refrigerate in an airtight container up to 4 days, and take them out no more than 2 hours before serving. Freeze baked cookies up to 3 months.
9. White Chocolate Macadamia Nut Cookies
Approx. 5g ProteinIngredients: 2 1/4 cups (280 g) all purpose flour; 1 tsp baking soda; 1/2 tsp salt; 3/4 cup (170 g) unsalted butter, softened; 3/4 cup packed brown sugar; 1/4 cup granulated sugar; 2 large eggs (50 g each, 100 g); 2 tsp vanilla extract; 1 cup (150 g) macadamia nuts, chopped; 1 cup (170 g) white chocolate chips; Parchment paper.
Step 1: Heat the oven to 350°F and toast the macadamia nuts on a baking sheet 6 minutes, until fragrant, then cool. Line two baking sheets with parchment paper.
Step 2: Whisk the flour, baking soda, and salt. Beat the butter, brown sugar, and sugar until fluffy, then beat in the eggs and vanilla extract and stir in the flour mixture.
Step 3: Fold in the macadamia nuts and white chocolate chips, scoop 2 tablespoon balls onto the sheets, and bake 10 to 12 minutes, until the edges are just golden. Cool completely on the tray, then store in an airtight container at room temperature up to 5 days, or freeze baked cookies up to 3 months.
10. Chocolate Protein Cookies
Approx. 9g ProteinIngredients: 1/2 cup (60 g) chocolate whey protein powder; 1 cup (100 g) almond flour; 2 tbsp (20 g) unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp salt; 1/2 cup (120 g) plain Greek yogurt; 1 large egg (50 g each, 50 g); 1/3 cup maple syrup; 1/3 cup (60 g) mini chocolate chips; Parchment paper.
Step 1: Heat the oven to 350°F and line a baking sheet with parchment paper. Whisk the protein powder, almond flour, cocoa powder, baking powder, and salt.
Step 2: Stir in the Greek yogurt, egg, and maple syrup until a thick dough forms, then fold in the chocolate chips.
Step 3: Scoop 1 1/2 tablespoon mounds onto the sheet and bake 9 to 10 minutes, until the edges are set and the centers still look slightly soft. They firm up as they cool, and overbaking dries them out. Cool completely, then refrigerate in an airtight container up to 4 days, and take them out no more than 2 hours before serving. Freeze baked cookies up to 3 months.
11. Gingerbread Men
Approx. 4g ProteinIngredients: 3 1/2 cups (440 g) all purpose flour; 2 tsp ground ginger; 1 tsp ground cinnamon; 1 tsp baking soda; 1/2 tsp salt; 3/4 cup (170 g) unsalted butter, softened; 3/4 cup packed brown sugar; 1/2 cup molasses; 1 large egg (50 g each, 50 g); Parchment paper.
Step 1: Whisk the flour, ginger, cinnamon, baking soda, and salt. Beat the butter and brown sugar until fluffy, then beat in the molasses and egg and stir in the flour mixture.
Step 2: Divide the dough into two discs, wrap them, and chill 1 hour. Heat the oven to 350°F and line two baking sheets with parchment paper.
Step 3: Roll the dough 1/4 inch thick, cut into men, and bake 9 to 10 minutes, until the edges are firm. Cool completely before decorating. Cool completely on the tray, then store in an airtight container at room temperature up to 5 days, or freeze baked cookies up to 3 months.
12. Decorated Christmas Sugar Cookies
Approx. 4g ProteinIngredients: 3 cups (375 g) all purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1 cup (227 g) unsalted butter, softened; 1 cup granulated sugar; 1 large egg (50 g each, 50 g); 2 tsp vanilla extract; 2 cups powdered sugar; 2 tbsp meringue powder; 3 tbsp water; Parchment paper.
Step 1: Whisk the flour, baking powder, and salt. Beat the butter and sugar until fluffy, then beat in the egg and vanilla extract and stir in the flour mixture.
Step 2: Divide into two discs and chill 1 hour. Heat the oven to 350°F, roll the dough 1/4 inch thick, cut shapes, and bake on parchment paper 8 to 10 minutes, until the edges are lightly golden.
Step 3: Beat the powdered sugar, meringue powder, and water for 3 minutes into a stiff icing and decorate the cooled cookies. Meringue powder replaces raw egg whites. Cool completely on the tray, then store in an airtight container at room temperature up to 5 days, or freeze baked cookies up to 3 months.
13. Snowball Cookies
Approx. 3g ProteinIngredients: 2 cups (250 g) all purpose flour; 1 cup (150 g) pecans, toasted and finely chopped; 1/2 tsp salt; 1 cup (227 g) unsalted butter, softened; 1/2 cup powdered sugar, plus 1 cup for rolling; 2 tsp vanilla extract; Parchment paper.
Step 1: Beat the butter and 1/2 cup of the powdered sugar until fluffy, then beat in the vanilla extract. Stir in the flour, pecans, and salt, and chill the dough 30 minutes.
Step 2: Heat the oven to 350°F and line two baking sheets with parchment paper. Roll the dough into tablespoon balls and bake 12 to 14 minutes, until the bottoms are golden.
Step 3: Roll the cookies in the remaining powdered sugar while warm, cool, and roll again. Cool completely on the tray, then store in an airtight container at room temperature up to 5 days, or freeze baked cookies up to 3 months.
14. Peanut Butter Blossoms
Approx. 7g ProteinIngredients: 1 1/2 cups (190 g) all purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1/2 cup (113 g) unsalted butter, softened; 3/4 cup (200 g) creamy peanut butter; 1/2 cup packed brown sugar; 1/2 cup, plus 1/4 cup for rolling granulated sugar; 1 large egg (50 g each, 50 g); 2 tsp vanilla extract; 24 chocolate kisses, unwrapped (110 g); Parchment paper.
Step 1: Beat the butter, peanut butter, brown sugar, and 1/2 cup of the sugar until fluffy, then beat in the egg and vanilla extract. Stir in the flour, baking soda, and salt and chill 30 minutes.
Step 2: Heat the oven to 350°F and line two baking sheets with parchment paper. Roll the dough into balls, roll them in the remaining sugar, and bake 9 to 10 minutes, until the edges are set.
Step 3: Press a chocolate kiss into the center of each cookie as soon as it comes out. Cool completely on the tray, then store in an airtight container at room temperature up to 5 days, or freeze baked cookies up to 3 months.
15. Chocolate Chip Shortbread Bites
Approx. 3g ProteinIngredients: 2 1/2 cups (315 g) all purpose flour; 1/2 tsp salt; 1 cup (227 g) unsalted butter, softened; 1/2 cup powdered sugar; 2 tsp vanilla extract; 1/2 cup (85 g) mini chocolate chips; Parchment paper.
Step 1: Beat the butter and powdered sugar until fluffy, then beat in the vanilla extract. Stir in the flour and salt, then fold in the mini chocolate chips.
Step 2: Press the dough into a parchment lined 8 inch square pan and chill 30 minutes. Heat the oven to 325°F.
Step 3: Cut into 36 squares, space them on a baking sheet, and bake 16 to 18 minutes, until the edges are lightly golden. Cool completely on the tray, then store in an airtight container at room temperature up to 5 days, or freeze baked cookies up to 3 months.
16. Jam Thumbprint Cookies
Approx. 3g ProteinIngredients: 2 cups (250 g) all purpose flour; 1/2 tsp salt; 3/4 cup (170 g) unsalted butter, softened; 1/2 cup granulated sugar; 1 large egg (50 g each, 50 g); 1 tsp vanilla extract; 1/2 cup (160 g) raspberry and apricot jam; Parchment paper.
Step 1: Beat the butter and sugar until fluffy, then beat in the egg and vanilla extract. Stir in the flour and salt and chill the dough 30 minutes.
Step 2: Heat the oven to 350°F and line two baking sheets with parchment paper. Roll the dough into balls, set them on the sheets, and press a thumb into each.
Step 3: Fill each well with jam and bake 12 to 14 minutes, until the edges are golden. Cool completely on the tray, then store in an airtight container at room temperature up to 5 days, or freeze baked cookies up to 3 months.
17. Linzer Cookies
Approx. 4g ProteinIngredients: 1 1/2 cups (190 g) all purpose flour; 1 cup (100 g) almond flour; 1/2 tsp salt; 3/4 cup (170 g) unsalted butter, softened; 1/2 cup powdered sugar, plus 1/4 cup for dusting; 1 large egg (50 g each, 50 g); 1 tsp vanilla extract; 1/2 cup (160 g) raspberry jam; Parchment paper.
Step 1: Beat the butter and 1/2 cup powdered sugar until fluffy, then beat in the egg and vanilla extract. Stir in the flour, almond flour, and salt and chill the dough 1 hour.
Step 2: Heat the oven to 350°F. Roll the dough 1/8 inch thick, cut 24 rounds, and cut a small window from the center of half of them. Bake on parchment paper 9 to 11 minutes, until the edges are pale gold.
Step 3: Dust the window cookies with powdered sugar, spread jam on the solid cookies, and top each with a window cookie. Cool completely on the tray, then store in an airtight container at room temperature up to 5 days, or freeze baked cookies up to 3 months.
18. Rugelach
Approx. 5g ProteinIngredients: 2 cups (250 g) all purpose flour; 8 oz (225 g) cream cheese, softened; 1 cup (227 g) unsalted butter, softened; 1/2 tsp salt; 1/2 cup (120 g) raspberry jam; 1 cup (100 g) walnuts, finely chopped; 1/2 cup cinnamon sugar; 1 egg, beaten (50 g); Parchment paper.
Step 1: Beat the butter and cream cheese until smooth, then stir in the flour and salt. Divide into 4 discs and chill 1 hour.
Step 2: Heat the oven to 350°F. Roll each disc into a 9 inch circle, spread with jam, sprinkle with the walnuts and cinnamon sugar, and cut into 6 wedges.
Step 3: Roll each wedge from the wide end, set it on a parchment lined baking sheet, brush with the beaten egg, and bake 22 to 25 minutes, until golden. Cool completely, then refrigerate in an airtight container up to 4 days, and take them out no more than 2 hours before serving. Freeze baked cookies up to 3 months.
19. Soft Molasses Cookies
Approx. 3g ProteinIngredients: 2 1/4 cups (280 g) all purpose flour; 1 tsp baking soda; 2 tsp ground ginger; 1 tsp ground cinnamon; 1/2 tsp salt; 3/4 cup (170 g) unsalted butter, softened; 1 cup packed brown sugar; 1/4 cup molasses; 1 large egg (50 g each, 50 g); 1/4 cup coarse sugar, for rolling granulated sugar; Parchment paper.
Step 1: Whisk the flour, baking soda, ginger, cinnamon, and salt. Beat the butter and brown sugar until fluffy, then beat in the molasses and egg and stir in the flour mixture. Chill 1 hour.
Step 2: Heat the oven to 350°F and line two baking sheets with parchment paper. Roll tablespoon balls of dough in the coarse sugar.
Step 3: Bake 10 to 11 minutes, until the tops crack and the edges are set. Cool completely on the tray, then store in an airtight container at room temperature up to 5 days, or freeze baked cookies up to 3 months.
20. Chocolate Crinkle Cookies
Approx. 4g ProteinIngredients: 1 1/2 cups (190 g) all purpose flour; 1/2 cup (60 g) unsweetened cocoa powder; 2 tsp baking powder; 1/2 tsp salt; 1/3 cup vegetable oil; 1 cup granulated sugar; 3 large eggs (50 g each, 150 g); 2 tsp vanilla extract; 1 cup powdered sugar, for rolling; Parchment paper.
Step 1: Whisk the flour, cocoa powder, baking powder, and salt. Whisk the vegetable oil, sugar, eggs, and vanilla extract, then stir in the flour mixture.
Step 2: Cover and chill the dough overnight, at least 8 hours. Heat the oven to 350°F and line two baking sheets with parchment paper.
Step 3: Roll tablespoon balls of dough in the powdered sugar until thickly coated, space them apart, and bake 11 to 12 minutes, until the tops crack and the edges are set. Cool completely on the tray, then store in an airtight container at room temperature up to 5 days, or freeze baked cookies up to 3 months.
21. Classic Chocolate Chip Cookies
Approx. 5g ProteinIngredients: 2 1/2 cups (320 g) all purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 cup (227 g) unsalted butter, softened; 1 cup packed brown sugar; 1/2 cup granulated sugar; 2 large eggs (50 g each, 100 g); 2 tsp vanilla extract; 2 cups (340 g) chocolate chips and chopped chocolate; Parchment paper.
Step 1: Whisk the flour, baking soda, and salt. Beat the butter, brown sugar, and sugar until fluffy, then beat in the eggs and vanilla extract and stir in the flour mixture.
Step 2: Fold in the chocolate chips, cover, and chill the dough 24 hours. Freeze extra dough balls on a tray, then bag them.
Step 3: Heat the oven to 375°F, scoop 2 tablespoon balls onto parchment paper, and bake 11 to 12 minutes, until the edges are golden. Cool completely on the tray, then store in an airtight container at room temperature up to 5 days, or freeze baked cookies up to 3 months.
22. Butter S Cookies
Approx. 3g ProteinIngredients: 2 cups (250 g) all purpose flour; 1/2 tsp salt; 1 cup (227 g) unsalted butter, softened; 1/2 cup powdered sugar; 1 large egg (50 g each, 50 g); 2 tsp vanilla extract; 2 tbsp, for sprinkling granulated sugar; Parchment paper.
Step 1: Heat the oven to 350°F and line two baking sheets with parchment paper. Beat the butter and powdered sugar until fluffy, then beat in the egg and vanilla extract.
Step 2: Stir in the flour and salt, spoon the soft dough into a piping bag with a star tip, and pipe S shapes about 2 inches long.
Step 3: Sprinkle with the sugar and bake 10 to 12 minutes, until the edges are golden. Cool completely on the tray, then store in an airtight container at room temperature up to 5 days, or freeze baked cookies up to 3 months.
23. Spritz Cookies
Approx. 3g ProteinIngredients: 2 1/4 cups (280 g) all purpose flour; 1/2 tsp salt; 1 cup (227 g) unsalted butter, softened; 2/3 cup granulated sugar; 1 large egg (50 g each, 50 g); 1 tsp vanilla extract and 1/2 tsp almond extract; Colored sugar, for topping.
Step 1: Heat the oven to 375°F. Beat the butter and sugar until fluffy, then beat in the egg and the vanilla and almond extracts.
Step 2: Stir in the flour and salt, load the dough into a cookie press, and press shapes onto cool, ungreased baking sheets without parchment.
Step 3: Top with the colored sugar and bake 8 to 10 minutes, until the edges are lightly golden. Cool completely on the tray, then store in an airtight container at room temperature up to 5 days, or freeze baked cookies up to 3 months.
24. Pizzelles
Approx. 4g ProteinIngredients: 2 cups (250 g) all purpose flour; 1 tbsp baking powder; 3 large eggs (50 g each, 150 g); 3/4 cup granulated sugar; 1/2 cup (113 g) melted unsalted butter, softened; 2 tsp anise or vanilla extract.
Step 1: Whisk the flour and baking powder. Beat the eggs and sugar for 2 minutes, then stir in the melted butter and the anise extract.
Step 2: Stir in the flour mixture to make a thick batter and heat the pizzelle iron.
Step 3: Spoon 1 tablespoon of batter onto each pattern, close the iron, and cook 30 seconds, until golden and set. Cool flat so they turn crisp. Cool completely on the tray, then store in an airtight container at room temperature up to 5 days, or freeze baked cookies up to 3 months.
25. Almond Biscotti
Approx. 7g ProteinIngredients: 2 3/4 cups (345 g) all purpose flour; 2 tsp baking powder; 1/2 tsp salt; 3/4 cup granulated sugar; 3 large eggs (50 g each, 150 g); 1/4 cup vegetable oil; 1 tsp almond extract; 1 cup (150 g) whole almonds, toasted; Parchment paper.
Step 1: Heat the oven to 350°F and line a baking sheet with parchment paper. Whisk the flour, baking powder, and salt.
Step 2: Beat the sugar, eggs, vegetable oil, and almond extract, stir in the flour mixture and the almonds, shape into two logs, and bake 25 minutes, until firm. Cool 15 minutes.
Step 3: Slice the logs 1/2 inch thick on the diagonal, lay the slices flat, and bake 10 minutes per side, until dry and crisp. Cool completely on the tray, then store in an airtight container at room temperature up to 5 days, or freeze baked cookies up to 3 months.
26. Millionaire Shortbread Bars
Approx. 4g ProteinIngredients: 1 1/2 cups (190 g) all purpose flour; 1/2 cup powdered sugar; 3/4 cup (170 g) unsalted butter, softened; 1/2 tsp salt; 1 can (14 oz) sweetened condensed milk (397 g); 1/2 cup packed brown sugar; 1 tsp vanilla extract; 1 cup (170 g) semisweet chocolate chips; Flaky salt, for sprinkling; Parchment paper.
Step 1: Heat the oven to 350°F. Mix the flour, powdered sugar, softened butter, and salt, press into a parchment lined 8 inch square pan, and bake 20 to 22 minutes, until pale gold.
Step 2: Cook the condensed milk, brown sugar, and vanilla extract in a saucepan over medium heat 8 to 10 minutes, stirring constantly, until thick and caramel colored.
Step 3: Pour the caramel over the warm crust, cool, melt the chocolate chips, spread them on top, sprinkle with the flaky salt, and chill 2 hours, until firm and set, before cutting into 16 bars. Cool completely on the tray, then store in an airtight container at room temperature up to 5 days, or freeze baked cookies up to 3 months.
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