18 Delicious Molded Cookie Recipes Creative

Ready to transform your cookie game? Dive into our collection of 18 Delicious Molded Cookie Recipes that promise to add a dash of creativity and a whole lot of flavor to your baking adventures. Whether you’re crafting treats for a special occasion or simply indulging in some sweet therapy, these recipes are your ticket to cookie perfection. Let’s get rolling—your next favorite cookie awaits!

Chocolate Chip Molded Cookies

These Chocolate Chip Molded Cookies are a delightful twist on the classic, with a chewy center and crispy edges that will have everyone asking for more.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips

Instructions

1. Preheat your oven to 375°F and line baking sheets with parchment paper.
2. In a large bowl, beat together 1 cup unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed brown sugar until light and fluffy.
3. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
4. In another bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually blend into the butter mixture.
5. Fold in 2 cups semisweet chocolate chips. Drop by rounded tablespoon onto prepared baking sheets.
6. Bake at 375°F for 9 to 11 minutes until golden brown. Let cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

The secret to these cookies’ perfect texture is the precise baking time—just enough to crisp the edges while keeping the centers soft and gooey.

Tip: For an extra touch, sprinkle a little sea salt on top of the cookies right after they come out of the oven.

Vanilla Bean Molded Cookies

These Vanilla Bean Molded Cookies are a dreamy, buttery treat that melt in your mouth, perfect for those who adore the rich, aromatic flavor of real vanilla.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 vanilla bean, seeds scraped
• 2 cups all-purpose flour
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy. Add the seeds from 1 vanilla bean and mix well.
3. Gradually mix in 2 cups all-purpose flour and 1/4 teaspoon salt until just combined.
4. Roll the dough into small balls and press each into a mold of your choice. Unmold onto the prepared baking sheet.
5. Bake for 12-15 minutes, or until the edges are just starting to turn golden.
6. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

The magic of these cookies lies in their delicate vanilla bean speckles and the way they effortlessly release from molds, creating stunning shapes every time.

Tip: For an extra vanilla punch, brush the molds with a little vanilla extract before pressing in the dough.

Peanut Butter Molded Cookies

These Peanut Butter Molded Cookies are a delightful twist on the classic, offering a rich, nutty flavor and a satisfyingly dense texture that’s perfect for peanut butter lovers.

Ingredients

• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together 1 cup creamy peanut butter, 1 cup granulated sugar, 1 large egg, and 1 teaspoon vanilla extract until well combined.
3. Stir in 1/2 teaspoon baking soda and 1/4 teaspoon salt until evenly distributed throughout the dough.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Use a fork to press a crisscross pattern onto each cookie.
5. Bake at 350°F for 10-12 minutes, until the edges are just starting to turn golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The unique molding technique not only gives these cookies their signature look but also ensures they bake evenly, resulting in a perfectly chewy center with just the right amount of crisp around the edges.

Tip: For an extra nutty flavor, try using chunky peanut butter or stirring in a handful of chopped peanuts before baking.

Oatmeal Raisin Molded Cookies

These Oatmeal Raisin Molded Cookies are a delightful twist on the classic, offering a chewy texture and a hint of cinnamon that makes them irresistible.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups old-fashioned oats
• 1 cup raisins

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter, 1 cup packed brown sugar, and 1/2 cup granulated sugar until light and fluffy.
3. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
4. In another bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt. Gradually blend into the creamed mixture.
5. Stir in 3 cups old-fashioned oats and 1 cup raisins until well combined.
6. Drop by tablespoonfuls onto the prepared baking sheets and flatten slightly with the back of the spoon.
7. Bake for 10 to 12 minutes until golden but still soft in the center. Let cool on baking sheets for 5 minutes before transferring to wire racks.

The secret to these cookies’ perfect chewiness is the balance of oats and raisins, creating a texture that’s both hearty and tender.

Tip: For an extra flavor boost, soak the raisins in warm water for 10 minutes before adding them to the dough—they’ll be plumper and juicier in every bite.

Double Chocolate Molded Cookies

These Double Chocolate Molded Cookies are a chocolate lover’s dream, combining rich cocoa flavors with a melt-in-your-mouth texture that’s irresistibly decadent.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
3. In a large bowl, beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy. Add 1 large egg and 1 teaspoon vanilla extract, beating until combined.
4. Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in 1 cup semi-sweet chocolate chips.
5. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing about 2 inches apart. Gently press each cookie to flatten slightly.
6. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The secret to these cookies’ luxurious texture is the perfect balance of cocoa and chocolate chips, creating a double chocolate experience that’s rich yet not overly sweet.

Tip: For an extra chocolatey twist, drizzle melted chocolate over the cooled cookies.

Lemon Zest Molded Cookies

These Lemon Zest Molded Cookies are a bright, citrusy treat that’s perfect for adding a little sunshine to your cookie jar. With their delicate texture and vibrant flavor, they’re sure to become a favorite.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 2 tablespoons lemon zest
• 1 tablespoon fresh lemon juice
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy.
3. Beat in 1 large egg, then mix in 2 tablespoons lemon zest and 1 tablespoon fresh lemon juice.
4. Gradually add 2 1/2 cups all-purpose flour and 1/2 teaspoon salt, mixing until just combined.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Use the bottom of a glass to gently flatten each cookie.
6. Bake for 12-15 minutes, or until the edges are just starting to turn golden.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The secret to these cookies’ irresistible charm lies in the double hit of lemon—both zest and juice—which gives them a perfectly balanced tangy sweetness.

Tip: For an extra zesty kick, roll the dough balls in a little extra lemon zest before baking.

Almond Flour Molded Cookies

These Almond Flour Molded Cookies are a delightful gluten-free treat that’s perfect for those who love a nutty flavor and a tender, crumbly texture.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut sugar
• 1/4 tsp sea salt
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 large egg

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups almond flour, 1/4 cup coconut sugar, and 1/4 tsp sea salt.
3. Add 1/4 cup melted coconut oil, 1 tsp vanilla extract, and 1 large egg to the dry ingredients. Mix until a dough forms.
4. Scoop tablespoon-sized portions of dough, roll into balls, and place on the prepared baking sheet. Use a fork to gently flatten each cookie, creating a crisscross pattern.
5. Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The unique molding technique not only gives these cookies their signature look but also ensures they bake evenly for that perfect crisp edge and soft center.

Tip: For an extra touch of elegance, drizzle the cooled cookies with melted dark chocolate.

Coconut Macaroon Molded Cookies

These Coconut Macaroon Molded Cookies are a dreamy, chewy treat that brings a taste of the tropics right to your kitchen. Perfect for those who love a sweet, coconutty bite with a delightful texture.

Ingredients

• 3 cups sweetened shredded coconut
• 3/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 4 large egg whites
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together 3 cups sweetened shredded coconut, 3/4 cup granulated sugar, 1/4 cup all-purpose flour, and 1/4 teaspoon salt.
3. Stir in 4 large egg whites and 1 teaspoon vanilla extract until the mixture is well combined and sticky.
4. Using a cookie scoop or your hands, form the mixture into small mounds or shapes and place them on the prepared baking sheet.
5. Bake for 20-25 minutes, or until the edges are golden brown and the tops are slightly firm to the touch.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The magic of these cookies lies in their crisp exterior giving way to a soft, chewy center, making them irresistibly moreish. They’re a fantastic way to satisfy your sweet tooth with a hint of exotic flavor.

Tip: For an extra indulgent twist, dip the bottoms of the cooled cookies in melted chocolate and let them set on parchment paper.

Pumpkin Spice Molded Cookies

These Pumpkin Spice Molded Cookies are a delightful twist on the classic, offering a soft, spiced bite that’s perfect for your cookie jar.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1 cup granulated sugar until light and fluffy.
3. Beat in 1 large egg and 1 teaspoon vanilla extract, then stir in 1 cup canned pumpkin puree until well combined.
4. In another bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons pumpkin pie spice, and 1/2 teaspoon ground cinnamon.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The secret to these cookies’ irresistible texture? The pumpkin puree keeps them moist and tender, while the spices offer a warm, aromatic flavor that’s not too overpowering.

Tip: For an extra festive touch, press a pecan half into the top of each cookie before baking.

Gingerbread Molded Cookies

Nothing says holiday cheer like the warm, spicy aroma of gingerbread cookies baking in the oven. These molded cookies are not only delicious but also a festive project for the whole family.

Ingredients

• 3 cups all-purpose flour
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1 large egg
• 1/2 cup molasses
• 1 tsp vanilla extract

Instructions

1. In a medium bowl, whisk together 3 cups all-purpose flour, 1 tbsp ground ginger, 1 tsp ground cinnamon, 1/4 tsp ground cloves, and 1/2 tsp salt. Set aside.
2. In a large bowl, beat 3/4 cup unsalted butter and 3/4 cup packed brown sugar until light and fluffy. Add 1 large egg, 1/2 cup molasses, and 1 tsp vanilla extract, mixing well.
3. Gradually blend in the dry ingredients until the dough comes together. Divide the dough in half, wrap in plastic, and chill for at least 1 hour.
4. Preheat oven to 350°F. Roll out dough on a lightly floured surface to 1/4-inch thickness. Press cookie molds firmly into the dough, then trim excess. Transfer to parchment-lined baking sheets.
5. Bake for 8-10 minutes until edges are just firm. Cool on baking sheets for 5 minutes, then transfer to wire racks.

The intricate designs from the molds make these cookies as beautiful as they are tasty, perfect for gifting or as a centerpiece on your holiday table.

Tip: For extra shine, brush cooled cookies with a simple glaze made of powdered sugar and milk.

Maple Walnut Molded Cookies

These Maple Walnut Molded Cookies are a delightful treat that combines the rich flavor of maple with the crunch of walnuts, perfect for your next cookie exchange or cozy afternoon snack.

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup pure maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1/2 cup softened butter and 1/2 cup maple syrup until light and fluffy.
3. Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
4. In another bowl, whisk together 2 cups flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Gradually add to the wet ingredients, mixing just until incorporated.
5. Fold in 1 cup chopped walnuts.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The unique molding technique and the combination of maple and walnut create a cookie that’s not only flavorful but also has a satisfying texture contrast between the crisp edges and chewy center.

Tip: For an extra maple kick, drizzle the cooled cookies with a little more maple syrup.

Espresso Molded Cookies

These Espresso Molded Cookies are a dreamy blend of rich coffee flavor and buttery sweetness, perfect for your next coffee break or as a sophisticated treat to share.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 tablespoons instant espresso powder
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy.
3. Beat in 1 large egg and 2 teaspoons vanilla extract until well combined.
4. Stir in 2 tablespoons instant espresso powder, ensuring it’s evenly distributed throughout the mixture.
5. Gradually add 2 1/2 cups all-purpose flour and 1/2 teaspoon salt, mixing until a soft dough forms.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Use the bottom of a glass to gently flatten each cookie to about 1/4-inch thickness.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The magic of these cookies lies in their deep espresso flavor, perfectly balanced with the sweetness of the dough, making them irresistibly dunkable in your favorite coffee.

Tip: For an extra coffee kick, sprinkle a little espresso powder on top of each cookie before baking.

Red Velvet Molded Cookies

These Red Velvet Molded Cookies are a festive twist on the classic, combining the rich flavor of red velvet with the fun of molded shapes, perfect for holiday gatherings or a special treat.

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ounce red food coloring
• 2 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk

Instructions

1. Preheat your oven to 350°F and grease your cookie molds lightly with butter.
2. In a large bowl, cream together 1 cup unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
3. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract and 1 ounce red food coloring.
4. In another bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 cup cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
5. Alternately add the dry ingredients and 1 cup buttermilk to the butter mixture, mixing until just combined.
6. Press the dough into your prepared molds, filling each about 3/4 full.
7. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
8. Let cool in the molds for 5 minutes before transferring to a wire rack to cool completely.

The vibrant color and tender crumb of these cookies make them a standout, with the molded shapes adding an extra touch of elegance.

Tip: For an extra glossy finish, brush the cooled cookies with a simple syrup glaze made from equal parts water and sugar.

Matcha Green Tea Molded Cookies

These Matcha Green Tea Molded Cookies are a delightful twist on traditional cookies, offering a vibrant color and a subtle, earthy flavor that’s perfect for tea time or as a unique gift.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 2 cups all-purpose flour
• 2 tablespoons matcha green tea powder
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy.
3. Beat in 1 large egg until well combined.
4. In a separate bowl, whisk together 2 cups all-purpose flour, 2 tablespoons matcha green tea powder, and 1/2 teaspoon salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Roll the dough into small balls and press into your favorite cookie molds to shape. Place on the prepared baking sheet.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden.
8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The matcha not only gives these cookies their stunning green hue but also a unique, slightly bitter contrast to the sweet dough, making them irresistibly sophisticated.

Tip: For an extra touch, dust the cooled cookies with a little more matcha powder or dip half in melted white chocolate.

Shortbread Molded Cookies

These Shortbread Molded Cookies are buttery, crumbly, and perfect for shaping into festive designs or simple rounds. They’re a delightful treat that melts in your mouth with every bite.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1/2 cup granulated sugar until light and fluffy.
3. Mix in 2 cups all-purpose flour, 1/4 teaspoon salt, and 1 teaspoon vanilla extract until the dough comes together.
4. Roll the dough into 1-inch balls and press into molds or flatten with a fork for a classic shortbread look.
5. Bake for 20-25 minutes, or until the edges are just starting to turn golden.
6. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The secret to these cookies’ irresistible texture is the slow baking at a low temperature, ensuring they’re perfectly crisp yet tender. They’re a blank canvas for your creativity, whether you’re using molds or keeping them simple.

Tip: For an extra touch, sprinkle the cookies with a little sugar before baking, or dip half in melted chocolate once cooled.

Snickerdoodle Molded Cookies

There’s something irresistibly comforting about the classic snickerdoodle, especially when it’s molded into a cookie that’s crisp on the outside and tender within. Perfect for your next cookie exchange or cozy night in.

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons granulated sugar (for rolling)
• 1 tablespoon ground cinnamon (for rolling)

Instructions

1. Preheat your oven to 375°F and line baking sheets with parchment paper.
2. In a large bowl, beat 1 cup unsalted butter and 1 1/2 cups granulated sugar until light and fluffy. Add 2 large eggs one at a time, beating well after each addition.
3. In another bowl, whisk together 2 3/4 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/4 teaspoon salt. Gradually add to the butter mixture, mixing until just combined.
4. In a small bowl, mix 3 tablespoons granulated sugar and 1 tablespoon ground cinnamon. Shape dough into 1-inch balls, then roll each in the cinnamon-sugar mixture to coat.
5. Place dough balls 2 inches apart on prepared baking sheets. Bake at 375°F for 10-12 minutes, until the edges are set but centers are still soft.
6. Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

The magic of these snickerdoodles lies in their signature crackly top and the warm cinnamon-sugar hug that greets you with every bite.

Tip: For an extra tender cookie, chill the dough for 30 minutes before baking. This helps prevent spreading and keeps the centers soft.

White Chocolate Cranberry Molded Cookies

These White Chocolate Cranberry Molded Cookies are a delightful twist on the classic holiday cookie, offering a perfect balance of sweet and tart flavors in every bite.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup dried cranberries
• 1 cup white chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in 1 large egg and 2 teaspoons vanilla extract until well combined.
3. In another bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Gradually add to the butter mixture, mixing until just combined.
4. Fold in 1 cup dried cranberries and 1 cup white chocolate chips until evenly distributed throughout the dough.
5. Using a cookie scoop or tablespoon, form the dough into balls and place them on the prepared baking sheet. Flatten each ball slightly with the back of a spoon.
6. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The magic of these cookies lies in their chewy texture, punctuated by bursts of cranberry and creamy white chocolate, making them a standout on any dessert table.

Tip: For an extra festive touch, drizzle melted white chocolate over the cooled cookies and sprinkle with a pinch of sea salt.

Caramel Stuffed Molded Cookies

These Caramel Stuffed Molded Cookies are a delightful surprise, combining the buttery crunch of a cookie with a gooey caramel center that’s utterly irresistible.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1/2 tsp salt
• 24 soft caramel candies, unwrapped

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
3. In another bowl, whisk together 3 cups all-purpose flour and 1/2 tsp salt. Gradually add to the butter mixture, mixing until just combined.
4. Take a tablespoon of dough, flatten it in your hand, place a caramel candy in the center, and mold the dough around it, sealing well. Repeat with remaining dough and caramels.
5. Place cookies on prepared baking sheets, spacing them 2 inches apart. Bake for 12-15 minutes, until the edges are lightly golden.
6. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.

The magic of these cookies lies in the moment you bite into them, revealing the molten caramel center that contrasts beautifully with the crisp exterior.

Tip: For an extra touch, sprinkle a pinch of sea salt on top of each cookie before baking to enhance the caramel flavor.

Conclusion

We hope these 18 delicious molded cookie recipes inspire your next baking adventure! Each one offers a unique twist to delight your taste buds and impress your friends and family. Don’t forget to try your favorites, leave a comment sharing which ones you loved, and pin this article to your Pinterest board for easy access. Happy baking!