National Cookie Day! Recipes You Need To Know

Whether you knew it or not, your favorite day of the year is here: National Cookie Day! Here are some recipes that are both quick and delicious to get you started!









  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.
  3. Put through cookie press and form cookies onto baking sheets. Bake for 10 – 12 minutes.


  • 1 box white cake mix
  • 8 Tablespoons butter, softened
  • 1 egg
  • 1/2 teaspoon peppermint extract
  • 1/2 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 1 cup Oreo cookie chunks
  • 1 cup Andes Peppermint Crunch pieces
  • 1/2 cup dark chocolate chips
  1. Preheat the oven to 350 degrees.
  2. Combine the cake mix, butter, egg, extracts, and cream cheese. Beat until a soft dough forms. Stir in the cookie chunks, peppermint crunch pieces and chocolate chips gently. Refrigerate the dough for 30 minutes.
  3. Scoop or roll the dough into 24 balls. Bake on a cookie sheet for 10 minutes. Do not over bake. The cookies will be very soft and look undone. Let them sit on the hot cookie sheet for 2 minutes, then gently remove them with a spatula to a piece of wax paper on the counter.
  4. Very gently tap the tops of the cookies with the bottom of a flat spatula to even out the tops. Let them sit until completely cool. Store in a sealed container. Makes 24 cookies.



1/2 c. peanut butter
1/2 c. butter
1/2 c. sugar
1/2 c. brown sugar

Beat in:
1 egg
1/4 tsp. vanilla

Mix in:
1/4 tsp. salt
1 1/4 c. flour

Roll heaping teaspoonfuls 2” apart on cookie sheet. Press into ¼” thick cookies with sugared glass bottom or fork. Bake 5-8 minutes at 375.


  • 2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 cup brown sugar
  • 3/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla paste or 1 tablespoon vanilla extract
  • one 12-ounce package of mini M&Ms
  1. In a bowl, mix together flour, cornstarch, salt and baking soda. Set aside.
  2. In the bowl of a stand mixer (or using a hand mixer), cream together butter and both sugars on medium speed until light and fluffy (2-3 minutes). With the mixer on low, add in egg and vanilla. Return mixer to medium and mix until incorporated. Scrape sides if needed.
  3. With the mixer back on low, add dry ingredient mixture gradually until dough forms. Stir in M&Ms by hand. Refrigerate dough for at least 30 minutes. Preheat oven to 350 degrees F and line baking sheets with parchment paper or Silpat and set aside.
  4. Form balls from approximately 1 tablespoon of dough. Bake for 9-11 minutes or until edges are just barely golden. Remove from oven and let cool for a couple of minutes on baking sheet before removing and placing on wire rack to finish cool. Store in airtight container.


  • 18.25-ounce box brownie mix (JUST the dry mix)
  • 2 eggs
  • 1/4 cup canola or vegetable oil
  • 1/4 cup flour
  • 3/4 cup chocolate chip
  1. Preheat oven to 375ºF.
  2. Use an electric mixer to beat all the ingredients into a smooth dough.
  3. Scoop two tablespoons of dough at a time into mounds on an ungreased cookie sheet (see below for a step-by-step photo tutorial on my scooping method), keep dough about 2 inches apart.
  4. Bake for 9 minutes.
  5. Remove from oven and give cookie sheet a light tap on the top of the oven or counter top to release some air from the cookies (which creates those nice crackly tops).
  6. Let cool for 2-3 minutes on baking sheet before transferring to a wire rack to cool completely.
  7. Can be stored in an airtight container or in the freezer.
Unwrap the package and eat. After all, it’s National Cookie Day and 43% of Americans have eaten an entire row of Oreos in a single sitting.