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#Cookies

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Trending Reels

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#Cookies Reel by @danahassonn (verified account) - 400 cookies for my first @homemadeish sampling event in nyc!!!!!!! 🥹🥹🥹 PT. 1 #cookies #minicookies #homemadeish #homemadeishcookies
85.0K
DA
@danahassonn
400 cookies for my first @homemadeish sampling event in nyc!!!!!!! 🥹🥹🥹 PT. 1 #cookies #minicookies #homemadeish #homemadeishcookies
#Cookies Reel by @desserts - Kinder Bueno Cookies 🍪 
Makes 15-20 cookies Ingredients Cookie Dough * 225 g butter, melted (not hot) * 210 g brown sugar * 170 g white sugar * 2 me
164.8K
DE
@desserts
Kinder Bueno Cookies 🍪 
Makes 15–20 cookies Ingredients Cookie Dough * 225 g butter, melted (not hot) * 210 g brown sugar * 170 g white sugar * 2 medium–large eggs * 300 g all-purpose flour * 50 g cocoa powder * 2 tsp salt * 1 tsp baking powder (or baking soda) * 2–3 tsp vanilla sugar (or vanilla bean paste/extract) * 300 g chocolate chunks
(100 g dark 70%, 100 g milk, 100 g white) Filling * Kinder Bueno spread or hazelnut spread Instructions 1. Prepare the filling: Spoon the Kinder Bueno spread into tablespoon-sized portions (one per cookie you plan to fill). Place on a parchment-lined tray and freeze for about 30 minutes, or until solid. 2. Mix dry ingredients: In a bowl, sift together flour, cocoa powder, salt, baking powder, and vanilla sugar. Set aside. (If using vanilla paste or extract, add it later with the wet ingredients.) 3. Mix wet ingredients: In a large bowl, whisk brown sugar, white sugar, and melted butter for 1–2 minutes. Add eggs one at a time, whisking until fully incorporated. 4. Make the dough: Add the dry ingredients in two additions, gently folding until just combined. Do not overmix. Fold in about 250 g of the chocolate chunks, reserving the rest for topping. 5. Chill: Refrigerate the dough for at least 30 minutes (up to 1 week). For longer chilling, scoop dough balls first to make shaping easier later. 6. Fill the cookies: Flatten a portion of dough, place a frozen Kinder Bueno portion in the center, wrap dough around it completely, and roll into a ball. Place on a parchment-lined baking tray, leaving space for spreading. Press extra chocolate chunks on top if desired. 7. Bake: Bake at 190°C (375°F) for 12–15 minutes, until edges are set and lightly browned. 8. Cool & serve: Let cookies cool on the tray before serving. Tips: * Cookies can be baked straight from the fridge or freezer—add 1–3 extra minutes if frozen. * Dough balls can be stored refrigerated or frozen for later baking. 📸 [ tiktok - hanneerl ] kinder bueno cookie recipe, cookie recipe, chocolate cookie recipe, desserts, cookie
#Cookies Reel by @riniandriyanii (verified account) - Mini Redvelvet Cookies | レッドベルベット Easy Raya Cookies Ingredients: 100 gr butter 50 gr brownsugar 30 gr sugar A pinch of salt 1 tsp redvelvet extract 1
229.5K
RI
@riniandriyanii
Mini Redvelvet Cookies | レッドベルベット Easy Raya Cookies Ingredients: 100 gr butter 50 gr brownsugar 30 gr sugar A pinch of salt 1 tsp redvelvet extract 1 egg 180 gr all purpose flour 2 gr cocoa powder 1/2 tsp baking soda 100 gr chocochips 50 gr white chocolate Step di pin komen 📌 #cookies #redvelvetcookies #redvelvetchips #レッドベルベット #easytomake
#Cookies Reel by @emmanuellequay - Most people think it's the butter… But the real reason is usually three things: 🌷Your sugar ratio. 👉🏻Too much white sugar makes cookies spread.
119.6K
EM
@emmanuellequay
Most people think it’s the butter… But the real reason is usually three things: 🌷Your sugar ratio. 👉🏻Too much white sugar makes cookies spread. 🌷Your dough temperature. 👉🏻Warm dough melts before it bakes. 🌷And the biggest mistake… 👉🏻not letting your dough rest. Bakery cookies aren’t just baked. They’re engineered. If you want a bakery-level cookie recipe, 👉🏻Comment NYC COOKIE 🍪✨ #cookie #cookiesrecipe #cookielover #bakingwithlove❤️ #nyccookies
#Cookies Reel by @gallymini_ (verified account) - 🍪 Maxi Cookies Chocolat 🍪 Ingrédients • 210g de beurre demi-sel • 160g de sucre vergeoise • 50 g de sucre blanc • 2 œufs de 50g • 2 cuillères
227.2K
GA
@gallymini_
🍪 Maxi Cookies Chocolat 🍪 Ingrédients • 210g de beurre demi-sel • 160g de sucre vergeoise • 50 g de sucre blanc • 2 œufs de 50g • 2 cuillères à café (8 g) d’extrait de vanille • 310g de farine + 4g de bicarbonate alimentaire • 160 g de chocolat au lait en morceaux • 120 g de chocolat noir pistoles ou pépites ⸻ Préparation 1. Dans un grand saladier, crémez le beurre mou avec le sucre vergeoise et le sucre blanc jusqu’à obtenir une texture lisse et homogène. 2. Ajoutez les œufs un à un en mélangeant bien, puis incorporez la vanille. 3. Dans un autre bol, mélangez la farine, le bicarbonate. 4. Ajoutez progressivement les ingrédients secs au mélange humide et mélangez délicatement jusqu’à incorporation. 5. Incorporez les deux types de chocolat. 6. Couvrez la pâte et placez-la au réfrigérateur pendant au moins 3-4h. 7. Formez des boules de pâte de 80g et disposez-les sur une plaque recouverte de papier cuisson. 8. Enfournez à 180°C pendant 12minutes : les bords doivent être cuits et le centre encore légèrement fondant. 9. Laissez tiédir avant de déguster 🤎 #food #reels #tasty #cookies #comfortfood
#Cookies Reel by @rosannapansino (verified account) - Are these Madeleine Cookies Too Good To Be True? Let's Make Them! @beautyanddasweetz
148.7K
RO
@rosannapansino
Are these Madeleine Cookies Too Good To Be True? Let's Make Them! @beautyanddasweetz
#Cookies Reel by @nestletollhouse (verified account) - Going (coco)nuts over these Coconut Caramel Chocolate Chip Cookies! 🥥 🍪 Ingredients: - 2 1/4 cups (327g) all-purpose flour - 1 1/2 teaspoons (6g)
50.4K
NE
@nestletollhouse
Going (coco)nuts over these Coconut Caramel Chocolate Chip Cookies! 🥥 🍪 Ingredients: - 2 1/4 cups (327g) all-purpose flour - 1 1/2 teaspoons (6g) baking powder - 1 teaspoon (4g) baking soda - 1 teaspoon (4g) cornstarch - 3/4 cup (137g) brown sugar - 1/4 cup (56g) granulated sugar - 2 cold eggs - 1 tbsp vanilla bean paste - 1 cup (225g) unsalted butter, slightly softened - Pinch of salt - 1 1/2 cups (250g) semi-sweet chocolate chips - 1 1/2 cups unsweetened flaked coconut - 15 soft caramels, cut into small pieces Instructions: 1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. 2. Whisk together flour, baking powder, baking soda, and cornstarch in a medium bowl. Set aside. 3. Cream together brown sugar, granulated sugar, and butter in a large bowl until light and fluffy. 4. Beat in eggs one at a time, followed by vanilla bean paste, for 3-4 minutes until the batter turns pale and the sugar is well incorporated. 5. Gradually mix in dry ingredients until just combined, being careful not to overmix. 6. Stir in chocolate chips, coconut flakes, and caramel pieces. 7. Scoop 1 ice cream-sized ball of dough onto the prepared baking sheet. Leave the dough balls slightly rough and stacked, with a rustic texture. Place 4 cookies on each pan, leaving 4 inches of space between each one. Top with extra chocolate chips. 8. Bake for 13-16 minutes on the middle rack or until edges are lightly golden brown. 9. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Recipe by @iramsfoodstory ✨ #cookies #nestletollhouse #chocolatechipcookies #coconuts #baking #caramel

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