Best 5 Midnight Snack Cookies Recipes

LATE NIGHT SNACK COOKIES

Steps:

• Preheat oven to 350°
• Line baking sheet with parchment paper, set aside.
• In bowl of stand mixer cream butter and sugar for 2 minutes until light and fluffy.
• Turn mixer to low and add in egg, yolk, milk and vanilla. Increase speed to medium and mix until smooth and incorporated.
• Turn mixer back down to low and add in flour, baking soda and salt, mixing until combined.
• Add in Snickers candy and mix until evenly distributed. And finally add in potato chips and pulse until combined. Don't over mix, as all the chips will break up too much.
• Drop by heaping tablespoon onto lined baking sheet and bake 9-10 minutes until edges are golden. Allow to cool 2-3 minutes on baking sheet and transfer to a wire rack to continue cooling.

LATE NIGHT SNACK COOKIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick cookie sheet). Line cookie sheets with cooking parchment paper.
• In medium bowl, stir cookie mix, butter and egg until soft dough forms. Add caramels, potato chips and waffle cones; stir until well-mixed (dough will be thick). Onto parchment-lined cookie sheets, drop dough by 1/4 cupfuls about 2 inches apart; flatten to about 1/2 inch thickness.
• Bake 10 to 12 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks to cool completely. Store covered at room temperature.

MIDNIGHT COOKIES

Steps:

• Preheat oven to 350 F.
• Add 3/4 cups old-fashioned rolled oats to the blender and pulse to create a coarse oat flour. Then add to a large bowl.
• Add whole old-fashioned rolled oats, chopped cashews, sesame seeds, and spices to the bowl.
• Put dates, apple sauce, coconut oil, honey, and egg in a blender and blend until smooth.
• Combine wet and dry ingredients.
• Scoop out 1/4 measuring cup of dough per cookie and place on a parchment-paper-lined baking sheet flattening the cookie to about 1/2 inch thickness.
• Bake for approximately 18-22 minutes or until golden. Beware of not burning the bottoms.
• Cool on a cookie sheet and store in an airtight container preferably in the fridge.

MIDNIGHT SNACK COOKIES

Steps:

• Position 2 oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Combine the butter, brown sugar and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment and mix on medium speed until fluffy, about 2 minutes. Scrape the paddle, sides and bottom of the bowl with a rubber spatula, then add the peanut butter and beat on medium until smooth, about 1 minute.
• Add the egg and mix on medium speed until combined. Add the bourbon and vanilla and mix on low to incorporate. Scrape the paddle and bowl with the rubber spatula.
• Add the flour, baking powder, baking soda and salt and mix on low until just combined. Scrape the paddle and bowl with a rubber spatula. Add the oats and chocolate-covered pretzels and mix on low until just incorporated. Scrape the paddle and bowl with the rubber spatula to make sure the dough is uniform.
• Using a 2-ounce ice cream scoop or 1/4-cup measuring spoon, scoop 6 mounds of dough onto each of the prepared baking sheets. Place 1 square of chocolate on top of each mound.
• Bake until the cookies have spread and are lightly browned around the edges, 16 to 18 minutes, rotating and switching the positions of the baking sheets after 8 minutes.
• Remove the sheets from the oven and immediately mist each cookie with 2 or 3 pumps from the spray bottle of bourbon. Let the cookies cool on the tray, about 15 minutes.

MIDNIGHT COOKIES

Steps:

• Preheat oven to 350 F.
• Put all wet ingredients and dates in a blender and blend until smooth.
• Combine wet and dry ingredients.
• Scoop out one large ice cream scoop per cookie and place on a parchment paper lined baking sheet and flatten with your fingers to about 1/2 inch thickness.
• Bake for approximately 20-25 minutes until golden. Beware of not burning the bottoms.
• Cool on a cookie sheet and store in an airtight container preferably in the fridge.