Looking for inspiration for your next cookie swap? These tried-and-true recipes from local residents are simple, delicious and sure to impress. Try one—or all three!
Baking for a cookie swap is not just about sharing desserts. It’s about sharing a piece of your kitchen and creativity with your neighbors. As we approach the holiday season, fresh-made cookies are perfect for tasting, gifting and spreading joy with the people around you.
Try each of these recipes at home and vote for your favorite cookie below. The winning baker will earn a gift card to HomeGoods!
Miso-Tahini Brown Butter Chocolate Chip Cookies
BY ANGELINA PIMKINA, Central Park Resident
These Miso–Tahini Brown Butter Chocolate Chip Cookies reinvent the classic chocolate chip cookie with layers of unexpected depth due to an array of international ingredients and flavors.
Ingredient List
- 1 cup (2 sticks) unsalted butter
- 1¼ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp white miso paste (mild, like shiro miso)
- 3 tbsp tahini
- 2½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¾ tsp sea salt (plus flaky salt for topping)
- 1 tsp espresso powder
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chunks
Step 1: Melt butter in a medium saucepan over medium heat. Cook until golden brown and nutty in aroma (5–7 minutes). Immediately pour into a heatproof bowl to cool slightly.
Step 2: In a large bowl, whisk together the brown sugar, granulated sugar and warm brown butter until smooth. Beat in the eggs one at a time, then stir in vanilla, miso paste and tahini until fully incorporated.
Step 3: In a separate bowl, whisk together the flour, baking soda, baking powder, sea salt and espresso powder.
Step 4: Slowly mix the dry ingredients into the wet mixture until just combined. Fold in the chocolate chips and chunks.
Step 5: Cover the bowl and refrigerate for at least one hour (or overnight for deeper flavor).
Step 6: Preheat oven to 350 degrees. Line baking sheets with parchment paper. Scoop dough (about 2–3 tbsp per cookie) and place two inches apart. Bake for 13–15 minutes, until the edges are golden, but the centers look slightly soft.
Step 7: Sprinkle immediately with flaky sea salt. Let cool on the pan for five minutes, then enjoy.
Strawberries & Vanilla Cream Macarons
BY ANYA PIMKINA, Central Park Resident
These special strawberry macarons have the perfect balance of texture and flavor. They are crispy and delicate on the outside, yet irresistibly chewy on the inside.
Ingredient List
Strawberry Macaron Shells-
- ¾ cup powdered sugar
- ½ cup almond flour
- Pinch of salt
- 2 eggs (will only be using 1½ of those egg whites)
- ⅛ cup granulated sugar
- ½ tsp freeze-dried strawberry powder (finely ground, sifted)
- ¼ tsp vanilla extract
- Pink or red food coloring (optional, to enhance color
Vanilla Bean Buttercream Filling
- 1½ cups powdered sugar
- ½ cup unsalted butter, room temperature
- ½ tbsp heavy cream
- ½ tsp vanilla bean paste (or ¼ tsp vanilla extract)
- Piping bags
Step 1: Prep all ingredients ahead of time. Eggs, butter and cream must be at room temperature for at least two hours.
Step 2: Preheat oven to 275 degrees.
Step 3: Sift powdered sugar, almond flour, strawberry powder and salt together. Make sure there are no lumps. Set aside.
Step 4: Separate egg whites. Place 1½ egg whites into a clean mixing bowl.
Step 5: Using a whisk attachment, beat the egg whites until they get frothy. Gradually add granulated sugar on medium speed to the egg whites. Continue this process until glossy, stiff peaks form. Test by lifting the whisk to see if the peaks stand upright, or by turning the bowl upside down without anything budging.
Step 6: Add vanilla extract and optional food coloring. Do not over-beat, or the meringue will reach hard peaks.
Step 7: Add the dry mixture into the meringue in three additions. Gently fold with a spatula until the batter flows like thick lava and ribbons.
Step 8: Transfer batter to a piping bag.
Step 9: Line a baking sheet with parchment paper. Pipe 3.5cm circles evenly spaced. Tap the tray 5–10 times firmly on the counter to release air bubbles. Let shells sit at room temperature 45–60 minutes until a thin, dry skin forms.
Step 10: Bake shells for 15–18 minutes. They should rise with “feet” and not stick to parchment. Let cool completely before filling.
Step 11: To make the buttercream, beat butter with a paddle attachment for two minutes until creamy. Sift in powdered sugar gradually, mixing on low. Add vanilla bean paste and heavy cream. Beat until smooth and fluffy.
Step 12: Transfer buttercream to a piping bag. Pipe buttercream onto one shell, then sandwich with another.
Step 13: Refrigerate assembled macarons in an airtight container for at least two hours before serving. Best flavor develops after 24 hours.
Butterfinger Oatmeal Cookie
BY STEPHEN WENTWORTH, Black Nugget Park Resident
Enjoy this delicious oatmeal cookie that even the haters will love! No raisins.
Ingredient List
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1¾ cup all-purpose floor
- 2 tsp cornstarch
- 1 tsp baking soda
- ¾ tsp salt
- ¾ tsp cinnamon
- 3 cups old-fashioned rolled oats
- 1½ cups of Butterfinger bits (buy packaged in baking aisle or smash up candy bars yourself)
- ½ cup of chocolate chips
Step 1: Beat butter in a bowl. Add both sugars and beat until light and fluffy.
Step 2: Stir in eggs, vanilla extract.
Step 3: Use separate bowl to combine dry ingredients (flour, cornstarch, baking soda, salt, and cinnamon).
Step 4: Slowly mix dry ingredients into wet until combined.
Step 5: Stir in oats, chocolate chips and Butterfinger pieces.
Step 6: Cover dough and refrigerate for one hour.
Step 7: Create small balls of dough on a cookie sheet. Bake on center rack at 375 degrees for 7-9 minutes.
