Nothing says home like the smell of freshly baked chocolate chip cookies wafting through your kitchen. If you’re a proud KitchenAid owner, get ready to take your cookie game to decadent new heights! We’ve gathered 20 irresistible recipes that promise chewy, crispy, or gooey perfection in every bite. Grab your mixer and let’s bake some magic—your ultimate cookie adventure starts right here.
Classic KitchenAid Chocolate Chip Cookies
Finally, a chocolate chip cookie recipe that delivers consistent, bakery-style results every time. This KitchenAid version uses simple ingredients and straightforward techniques to create thick, chewy cookies with crisp edges and melty chocolate pockets. Perfect for holiday baking or everyday treats.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 2 ¼ cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened to room temperature
– ¾ cup granulated sugar
– ¾ cup packed light brown sugar
– 2 large eggs
– 2 tsp pure vanilla extract
– 2 cups semisweet chocolate chips
Instructions
1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 ¼ cups all-purpose flour, 1 tsp baking soda, and 1 tsp salt until fully combined.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter, ¾ cup granulated sugar, and ¾ cup packed light brown sugar on medium speed for 2 minutes until light and fluffy.
4. Add 2 large eggs and 2 tsp pure vanilla extract to the butter mixture and beat on low speed for 30 seconds until just incorporated.
5. Gradually add the dry flour mixture to the wet ingredients with the mixer on low speed, mixing for 1 minute until no streaks of flour remain.
6. Tip: Scrape down the sides of the bowl halfway through mixing to ensure even incorporation.
7. Using a spatula, fold in 2 cups semisweet chocolate chips by hand until evenly distributed throughout the dough.
8. Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
9. Tip: For thicker cookies, chill the scooped dough on the baking sheets in the refrigerator for 15 minutes before baking.
10. Bake one sheet at a time in the preheated oven for 10–12 minutes, rotating the sheet halfway through.
11. Tip: The cookies are done when the edges are golden brown and the centers look slightly underbaked.
12. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to set.
13. Transfer the cookies to a wire rack to cool completely for 15 minutes.
14. Repeat the scooping and baking process with the remaining dough.
Ready to serve, these cookies boast a soft, chewy center with crisp, buttery edges. The generous chocolate chips create rich, melty pockets in every bite. Enjoy them warm with a glass of cold milk or crumble them over vanilla ice cream for an indulgent dessert.
KitchenAid Brown Butter Chocolate Chip Cookies
These KitchenAid brown butter chocolate chip cookies deliver a nutty depth that elevates the classic. They’re crisp at the edges with a soft center, perfect for any occasion. Using a stand mixer ensures the dough comes together effortlessly.
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup unsalted butter
– 1 cup packed light brown sugar
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tablespoon vanilla extract
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 2 cups semisweet chocolate chips
Instructions
1. Melt 1 cup unsalted butter in a saucepan over medium heat, stirring constantly until it foams and turns amber with brown bits, about 5-7 minutes. Tip: Brown the butter until it smells nutty to maximize flavor.
2. Pour the brown butter into the bowl of a stand mixer and let it cool for 10 minutes until warm but not hot.
3. Add 1 cup packed light brown sugar and 1/2 cup granulated sugar to the mixer bowl.
4. Using the paddle attachment, mix on medium speed for 2 minutes until creamy.
5. Add 2 large eggs and 1 tablespoon vanilla extract, then mix on low speed for 1 minute until combined.
6. In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.
7. With the mixer on low speed, gradually add the flour mixture to the wet ingredients, mixing just until no dry streaks remain, about 1 minute. Tip: Avoid overmixing to keep the cookies tender.
8. Fold in 2 cups semisweet chocolate chips with a spatula until evenly distributed.
9. Cover the dough and refrigerate for at least 1 hour to firm up. Tip: Chilling prevents spreading for thicker cookies.
10. Preheat the oven to 350°F and line baking sheets with parchment paper.
11. Scoop 2-tablespoon portions of dough onto the sheets, spacing them 2 inches apart.
12. Bake for 10-12 minutes until the edges are golden but centers are soft.
13. Let the cookies cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
Fresh from the oven, these cookies boast a rich, toffee-like flavor with melty chocolate pockets. Serve them warm with a glass of cold milk or crumble over ice cream for a decadent treat.
KitchenAid Double Chocolate Chip Cookies
Kick off your holiday baking with these decadent double chocolate chip cookies, made effortlessly with a KitchenAid stand mixer. They deliver rich, fudgy centers and crisp edges in every batch, perfect for sharing or savoring solo.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened to room temperature
– 3/4 cup granulated sugar
– 3/4 cup packed brown sugar
– 2 large eggs
– 2 tsp vanilla extract
– 3/4 cup unsweetened cocoa powder
– 2 cups semisweet chocolate chips
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until fully combined.
3. In the bowl of a KitchenAid stand mixer fitted with the paddle attachment, cream the softened unsalted butter, granulated sugar, and packed brown sugar on medium speed for 2 minutes until light and fluffy.
4. Add the large eggs and vanilla extract to the mixer bowl, then mix on low speed for 30 seconds until just incorporated.
5. Gradually add the unsweetened cocoa powder to the mixer bowl, mixing on low speed for 1 minute until no dry streaks remain.
6. Tip: Scrape down the sides of the bowl with a spatula to ensure even mixing.
7. With the mixer on low speed, slowly add the flour mixture to the wet ingredients, mixing for 1-2 minutes until a soft dough forms.
8. Fold in the semisweet chocolate chips by hand using a spatula until evenly distributed throughout the dough.
9. Tip: For uniform cookies, use a 1.5-tablespoon cookie scoop to portion the dough onto the prepared baking sheets, spacing them 2 inches apart.
10. Bake one sheet at a time in the preheated oven for 9-11 minutes, or until the edges are set and the centers look slightly underdone.
11. Tip: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring to a wire rack to cool completely.
12. Repeat with the remaining dough, allowing the baking sheet to cool between batches.
Luxuriously chewy with intense chocolate flavor, these cookies feature melty pockets of chocolate chips in every bite. Serve them warm with a glass of cold milk for ultimate indulgence, or crumble over ice cream for a decadent dessert twist.
KitchenAid Oatmeal Chocolate Chip Cookies
Rustle up a batch of these chewy, chocolate-studded cookies that come together effortlessly with your stand mixer. They’re perfect for holiday gifting or a cozy afternoon treat, delivering classic comfort with minimal fuss. Expect a soft center and crisp edges every time.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup unsalted butter, softened
– 1 cup light brown sugar, packed
– ½ cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 2 ¼ cups all-purpose flour
– 1 cup old-fashioned rolled oats
– 1 tsp baking soda
– ½ tsp salt
– 2 cups semisweet chocolate chips
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In the bowl of a KitchenAid stand mixer fitted with the paddle attachment, cream the softened butter, brown sugar, and granulated sugar on medium speed for 2 minutes until light and fluffy.
3. Add the eggs one at a time, mixing on low speed until fully incorporated after each addition, then mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, oats, baking soda, and salt.
5. With the mixer on low speed, gradually add the dry ingredients to the wet mixture until just combined, scraping down the bowl as needed to ensure even mixing.
6. Fold in the chocolate chips by hand using a spatula to avoid overmixing the dough, which keeps the cookies tender.
7. Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
8. Bake one sheet at a time in the preheated oven for 9–11 minutes, until the edges are golden brown but the centers still look slightly soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, as they will firm up during this time.
10. Repeat with the remaining dough, using cool baking sheets for each batch to prevent premature spreading.
Zesty with a hint of caramel from the brown sugar, these cookies boast a delightful chew from the oats and pockets of melted chocolate. Serve them warm with a glass of cold milk or crumble over vanilla ice cream for an easy dessert upgrade.
KitchenAid Peanut Butter Chocolate Chip Cookies
Let’s make these KitchenAid peanut butter chocolate chip cookies—they’re soft, chewy, and packed with flavor. Using a stand mixer ensures a perfect dough every time, ideal for busy bakers craving a classic treat.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup unsalted butter, softened
– 1 cup creamy peanut butter
– 1 cup granulated sugar
– 1 cup packed brown sugar
– 2 large eggs
– 2 tsp vanilla extract
– 2 1/2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 2 cups semisweet chocolate chips
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In the bowl of a KitchenAid stand mixer fitted with the paddle attachment, cream together 1 cup softened butter, 1 cup peanut butter, 1 cup granulated sugar, and 1 cup brown sugar on medium speed for 2 minutes until light and fluffy.
3. Add 2 eggs and 2 tsp vanilla extract to the mixer bowl, and beat on low speed for 1 minute until fully incorporated, scraping down the sides with a spatula as needed.
4. In a separate medium bowl, whisk together 2 1/2 cups flour, 1 tsp baking soda, and 1/2 tsp salt to ensure even distribution.
5. With the mixer on low speed, gradually add the flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
6. Fold in 2 cups chocolate chips using a spatula until evenly distributed throughout the dough.
7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
8. Bake in the preheated oven for 9–11 minutes, or until the edges are lightly golden but the centers still look slightly soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
10. Store cooled cookies in an airtight container at room temperature for up to 5 days.
Vibrant with a rich peanut butter base and melty chocolate chips, these cookies offer a chewy texture that stays soft for days. Serve them warm with a glass of cold milk or crumble them over ice cream for a decadent dessert twist.
KitchenAid Salted Caramel Chocolate Chip Cookies
Perfectly chewy with crisp edges, these KitchenAid cookies deliver rich chocolate and salted caramel in every bite. They’re a decadent twist on a classic that’s surprisingly simple to make.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 3/4 cup packed brown sugar
– 2 large eggs
– 2 tsp vanilla extract
– 2 cups semisweet chocolate chips
– 1/2 cup salted caramel bits
Instructions
1. Preheat oven to 375°F and line baking sheets with parchment paper.
2. Whisk flour, baking soda, and salt in a medium bowl.
3. Beat softened butter, granulated sugar, and brown sugar in a KitchenAid mixer on medium speed for 2 minutes until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Mix in vanilla extract.
6. Gradually add the flour mixture to the wet ingredients on low speed until just combined.
7. Fold in chocolate chips and salted caramel bits with a spatula.
8. Scoop dough into 1.5-tablespoon portions and place 2 inches apart on prepared sheets.
9. Bake for 10-12 minutes until edges are golden brown and centers are slightly soft.
10. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
Zesty with a hint of salt, these cookies offer a gooey center studded with melty chocolate. Serve them warm with a glass of cold milk or crumble over vanilla ice cream for an indulgent dessert.
KitchenAid Dark Chocolate and Sea Salt Cookies
A rich, chewy cookie that balances deep chocolate flavor with a hint of savory salt. These KitchenAid cookies are simple to make but deliver a sophisticated treat perfect for any occasion. The sea salt topping creates a delightful contrast that elevates the entire experience.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 2 cups all-purpose flour
– 3/4 cup unsweetened cocoa powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened to 68°F
– 1 cup granulated sugar
– 1 cup packed brown sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 2 cups dark chocolate chips
– 1 tablespoon coarse sea salt
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt until fully combined.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter, 1 cup granulated sugar, and 1 cup packed brown sugar on medium speed for 3 minutes until light and fluffy. Tip: Ensure the butter is properly softened to avoid a gritty texture.
4. Add 2 large eggs and 2 teaspoons vanilla extract to the butter mixture, beating on low speed just until incorporated, about 30 seconds.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms, approximately 2 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure even mixing.
6. Fold in 2 cups dark chocolate chips by hand using a spatula until evenly distributed throughout the dough.
7. Scoop dough into 2-tablespoon portions, rolling them into balls and placing them 2 inches apart on the prepared baking sheets.
8. Lightly press each dough ball to flatten slightly, then sprinkle the tops evenly with 1 tablespoon coarse sea salt.
9. Bake one sheet at a time in the preheated oven for 10–12 minutes, until the edges are set but the centers still look soft. Tip: Rotate the baking sheet halfway through baking for even browning.
10. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Lush and fudgy, these cookies boast a crackly top with a soft, gooey center that melts in your mouth. The dark chocolate provides an intense richness, perfectly cut by the crunchy bursts of sea salt. Serve them warm with a glass of cold milk or crumble them over vanilla ice cream for an indulgent dessert twist.
KitchenAid White Chocolate Macadamia Nut Cookies
Nothing beats the classic combination of white chocolate and macadamia nuts in a chewy cookie. Need a crowd-pleasing treat? These KitchenAid cookies deliver rich flavor with minimal fuss. Serving: 24 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened to 68°F
– 3/4 cup granulated sugar
– 3/4 cup packed brown sugar
– 2 large eggs, room temperature
– 2 tsp vanilla extract
– 2 cups white chocolate chips
– 1 cup chopped macadamia nuts
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp baking soda, and 1 tsp salt until fully combined.
3. In a KitchenAid stand mixer fitted with the paddle attachment, cream 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed brown sugar on medium speed for 2 minutes until light and fluffy.
4. Add 2 large eggs and 2 tsp vanilla extract to the mixer bowl, then mix on low speed for 30 seconds until just incorporated.
5. Tip: Scrape down the sides of the bowl with a spatula to ensure even mixing.
6. Gradually add the dry flour mixture to the wet ingredients in the mixer, mixing on low speed for 1 minute until a dough forms.
7. Fold in 2 cups white chocolate chips and 1 cup chopped macadamia nuts using a spatula until evenly distributed.
8. Tip: For uniform cookies, use a 1.5-tbsp cookie scoop to portion dough onto the prepared baking sheets, spacing them 2 inches apart.
9. Bake one sheet at a time in the preheated oven for 10-12 minutes, rotating the sheet halfway through, until the edges are golden brown and centers are set.
10. Tip: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to prevent breakage.
11. Repeat with the remaining dough, allowing baking sheets to cool between batches.
Just out of the oven, these cookies boast a crisp edge and a soft, chewy center studded with creamy white chocolate and buttery nuts. Enjoy them warm with a glass of milk or crumble over vanilla ice cream for an indulgent dessert twist.
KitchenAid M&M Chocolate Chip Cookies
Whip up these KitchenAid M&M Chocolate Chip Cookies when you need a crowd-pleasing treat that comes together quickly. Using a stand mixer makes the dough effortless, while colorful M&Ms add festive crunch. This recipe yields thick, chewy cookies with crisp edges every time.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 cup packed light brown sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 3 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 2 cups semisweet chocolate chips
– 1 cup M&Ms candies
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, granulated sugar, and brown sugar on medium speed for 3 minutes until light and fluffy.
3. Add the eggs one at a time, mixing on low speed until each is fully incorporated, then mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until no flour streaks remain—overmixing can lead to tough cookies.
6. Use a spatula to fold in the chocolate chips and M&Ms by hand to prevent the candies from breaking.
7. Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
8. Bake one sheet at a time in the center of the oven for 9–11 minutes, until the edges are golden brown but the centers still look slightly soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Repeat with the remaining dough, ensuring the baking sheet is cool before adding new dough portions.
Let these cookies cool fully to achieve a perfect chewy texture with a crisp exterior. The M&Ms add a playful crunch and bursts of color, making them ideal for parties or gifting in decorative jars.
KitchenAid Gluten-Free Chocolate Chip Cookies
Let’s make gluten-free chocolate chip cookies that are crisp on the edges and chewy in the center, using your KitchenAid stand mixer for effortless dough. This recipe delivers classic flavor without the gluten, perfect for a quick treat or holiday baking. You’ll need just a few simple ingredients and about 30 minutes from start to finish.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup unsalted butter, softened
– ¾ cup granulated sugar
– ¾ cup packed light brown sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 2 ¼ cups gluten-free all-purpose flour blend
– 1 teaspoon baking soda
– ½ teaspoon salt
– 2 cups semi-sweet chocolate chips
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In the bowl of a KitchenAid stand mixer fitted with the paddle attachment, cream together 1 cup softened unsalted butter, ¾ cup granulated sugar, and ¾ cup packed light brown sugar on medium speed for 2 minutes until light and fluffy.
3. Add 2 large eggs and 2 teaspoons vanilla extract to the mixer bowl, then mix on low speed for 1 minute until fully combined, scraping down the sides with a spatula as needed.
4. In a separate medium bowl, whisk together 2 ¼ cups gluten-free all-purpose flour blend, 1 teaspoon baking soda, and ½ teaspoon salt until no lumps remain.
5. Tip: For best results, use a gluten-free flour blend that contains xanthan gum to help bind the cookies; if yours doesn’t, add ½ teaspoon xanthan gum to the dry ingredients.
6. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together, about 1 minute.
7. Tip: Avoid overmixing the dough to prevent the cookies from becoming tough; stop as soon as no dry flour is visible.
8. Using a spatula, fold in 2 cups semi-sweet chocolate chips by hand until evenly distributed throughout the dough.
9. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
10. Tip: For uniform cookies, use a cookie scoop or tablespoon measure, and gently press down each dough ball slightly with your fingers before baking.
11. Bake one sheet at a time in the preheated oven for 10–12 minutes, rotating the sheet halfway through, until the edges are golden brown and the centers look set but soft.
12. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Buttery and rich, these cookies boast a tender crumb with melty chocolate in every bite. Serve them warm with a glass of cold milk for an indulgent snack, or crumble them over ice cream for a decadent dessert twist.
KitchenAid Vegan Chocolate Chip Cookies
Perfect for a quick vegan treat, these KitchenAid chocolate chip cookies deliver chewy centers with crisp edges. They come together in minutes using your stand mixer, making them an ideal last-minute dessert or snack. No dairy or eggs needed for this crowd-pleaser.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup vegan butter, softened
– ¾ cup granulated sugar
– ¾ cup packed brown sugar
– 2 teaspoons vanilla extract
– ¼ cup unsweetened applesauce
– 2 ¼ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon salt
– 2 cups vegan chocolate chips
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In the bowl of a KitchenAid stand mixer fitted with the paddle attachment, cream the vegan butter, granulated sugar, and brown sugar on medium speed for 2 minutes until light and fluffy.
3. Add the vanilla extract and applesauce to the mixer bowl, then mix on low speed for 30 seconds until fully incorporated.
4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
5. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until no flour streaks remain—overmixing can lead to tough cookies.
6. Remove the bowl from the mixer and fold in the vegan chocolate chips by hand using a spatula to ensure even distribution without overworking the dough.
7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
8. Bake one sheet at a time in the preheated oven for 9–11 minutes, or until the edges are golden brown but the centers still look slightly soft—they will firm up as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Out of the oven, these cookies boast a soft, chewy interior with a satisfying crunch at the edges. The rich chocolate chips melt into pockets of gooey goodness, balanced by the buttery vegan base. For a fun twist, serve them warm with a scoop of vegan ice cream or crumble them over dairy-free yogurt.
KitchenAid Chocolate Chip Cookie Bars
These KitchenAid chocolate chip cookie bars deliver chewy, gooey perfection with minimal fuss. They’re a one-bowl wonder that bakes up thick and loaded with melty chocolate chips. Toss everything in your stand mixer for a quick, no-mess treat that’s perfect for sharing.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup unsalted butter, softened
– 1 cup light brown sugar, packed
– 1/2 cup granulated sugar
– 2 large eggs
– 2 tsp vanilla extract
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 2 cups semisweet chocolate chips
Instructions
1. Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper.
2. In the bowl of a KitchenAid stand mixer fitted with the paddle attachment, cream the softened butter, brown sugar, and granulated sugar on medium speed for 2 minutes until light and fluffy.
3. Add the eggs one at a time, mixing on low speed until each is fully incorporated, then mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt to ensure even distribution.
5. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until no flour streaks remain to avoid overmixing.
6. Fold in the chocolate chips by hand using a spatula to prevent crushing them.
7. Spread the dough evenly into the prepared pan, pressing it into the corners with damp hands to prevent sticking.
8. Bake at 350°F for 22–25 minutes, until the edges are golden brown and the center appears set but slightly soft.
9. Let the bars cool completely in the pan on a wire rack for at least 1 hour before slicing to ensure clean cuts.
10. Cut into 16 squares and serve.
Dense and chewy with crisp edges, these bars are packed with pockets of melted chocolate. For a fun twist, sprinkle flaky sea salt on top before baking, or serve warm with a scoop of vanilla ice cream for an indulgent dessert.
KitchenAid Chocolate Chip Skillet Cookie
Very few desserts deliver the warm, gooey satisfaction of a skillet cookie fresh from the oven. This KitchenAid version simplifies the process with stand mixer power, ensuring a perfect dough every time. It’s the ultimate shareable treat for any casual gathering.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 3/4 cup packed light brown sugar
– 2 large eggs
– 2 tsp pure vanilla extract
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 2 cups semisweet chocolate chips
Instructions
1. Preheat your oven to 350°F and lightly grease a 10-inch cast iron skillet.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, granulated sugar, and brown sugar on medium speed for 3 minutes until light and fluffy.
3. Add the eggs one at a time, mixing on low speed until fully incorporated after each addition.
4. Mix in the vanilla extract on low speed for 30 seconds.
5. In a separate medium bowl, whisk together the flour, baking soda, and salt.
6. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until no flour streaks remain. Tip: Overmixing can lead to a tough cookie.
7. Use a spatula to fold in the chocolate chips by hand until evenly distributed.
8. Transfer the cookie dough to the prepared skillet, pressing it into an even layer with your spatula or clean hands.
9. Bake at 350°F for 22-25 minutes, or until the edges are golden brown and the center appears just set. Tip: The cookie will continue to cook from residual heat after removal.
10. Remove the skillet from the oven and let it cool on a wire rack for at least 15 minutes before serving. Tip: For easier serving, line the skillet with parchment paper before adding the dough.
Zesty with vanilla and rich with melted chocolate, this cookie boasts a crisp edge and a soft, chewy center. Serve it warm directly from the skillet with scoops of vanilla ice cream for a classic pairing, or drizzle with caramel sauce for an extra decadent twist.
KitchenAid Chocolate Chip Cookie Cake
Forget fussy desserts—this KitchenAid chocolate chip cookie cake delivers chewy, crowd-pleasing simplicity. It’s a giant cookie baked in a pan, perfect for birthdays or casual gatherings. Just mix, spread, and bake for a treat that’s ready in under an hour.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 cup packed light brown sugar
– 2 large eggs
– 2 teaspoons pure vanilla extract
– 3 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 2 cups semisweet chocolate chips
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium speed for 3 minutes until light and fluffy—this creaming step ensures a tender texture.
3. Add the eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
4. Mix in the vanilla extract on low speed for 10 seconds.
5. In a separate bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening agent.
6. With the mixer on low, gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
7. Fold in the chocolate chips by hand using a spatula to prevent crushing them.
8. Transfer the dough to the prepared pan and press it evenly into the corners with your hands or a spatula.
9. Bake at 350°F for 22–25 minutes, until the edges are golden brown and the center is set but still slightly soft—it will firm up as it cools.
10. Let the cookie cake cool completely in the pan on a wire rack for at least 1 hour before slicing.
You’ll love the chewy edges and soft, gooey center packed with melty chocolate chips. Serve it warm with a scoop of vanilla ice cream, or cut it into squares for an easy party dessert.
KitchenAid Chocolate Chip Cookie Dough Truffles
Oozing with nostalgia, these KitchenAid Chocolate Chip Cookie Dough Truffles deliver the classic flavor without the raw egg. They’re a no-bake treat that’s dangerously easy to make, perfect for satisfying a sweet tooth in minutes.
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1/2 cup unsalted butter, softened
– 3/4 cup light brown sugar, packed
– 1 tsp vanilla extract
– 1/4 tsp salt
– 2 cups all-purpose flour, heat-treated
– 1 (14 oz) can sweetened condensed milk
– 1/2 cup mini chocolate chips
– 12 oz semi-sweet chocolate, chopped
– 1 tbsp coconut oil
Instructions
1. Heat-treat the flour by spreading it on a baking sheet and baking at 350°F for 5 minutes to eliminate bacteria; let cool completely.
2. In a KitchenAid stand mixer fitted with the paddle attachment, cream the softened butter and brown sugar on medium speed for 2 minutes until fluffy.
3. Add the vanilla extract and salt to the mixer bowl, mixing on low speed for 30 seconds until combined.
4. Gradually add the cooled, heat-treated flour to the mixer on low speed, mixing for 1 minute until incorporated.
5. Pour in the sweetened condensed milk, mixing on low speed for 2 minutes until a soft dough forms; scrape down the bowl as needed for even mixing.
6. Fold in the mini chocolate chips by hand using a spatula until evenly distributed.
7. Scoop the dough into 1-inch balls using a cookie scoop, rolling them between your palms; place on a parchment-lined baking sheet and freeze for 15 minutes to firm up.
8. Melt the chopped semi-sweet chocolate and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
9. Dip each frozen dough ball into the melted chocolate using a fork, tapping off excess, and return to the parchment-lined sheet.
10. Let the truffles set at room temperature for 30 minutes until the chocolate hardens.
Luxuriously creamy with a hint of caramel from the brown sugar, these truffles have a soft, fudgy center that contrasts with the crisp chocolate shell. For a festive twist, sprinkle them with sea salt or crushed nuts before the chocolate sets, or serve them chilled for a firmer bite.
KitchenAid Chocolate Chip Cookie Ice Cream Sandwiches
Zesty and nostalgic, these ice cream sandwiches combine chewy chocolate chip cookies with creamy vanilla ice cream. They’re perfect for summer gatherings or a quick frozen treat. Using a KitchenAid mixer ensures the cookie dough comes together effortlessly.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened to 68°F
– 3/4 cup granulated sugar
– 3/4 cup packed brown sugar
– 2 large eggs
– 2 tsp vanilla extract
– 2 cups semisweet chocolate chips
– 1.5 quarts vanilla ice cream, softened slightly
Instructions
1. Preheat oven to 375°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp baking soda, and 1 tsp salt until fully combined.
3. In a KitchenAid mixer fitted with the paddle attachment, cream 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed brown sugar on medium speed for 3 minutes until light and fluffy.
4. Add 2 large eggs and 2 tsp vanilla extract to the mixer bowl, mixing on low speed for 1 minute until just incorporated.
5. Gradually add the flour mixture to the mixer bowl, mixing on low speed for 2 minutes until a soft dough forms, scraping down the sides as needed.
6. Fold in 2 cups semisweet chocolate chips by hand until evenly distributed throughout the dough.
7. Scoop dough into 24 rounded tablespoons, placing them 2 inches apart on the prepared baking sheets.
8. Bake cookies for 9-11 minutes until edges are golden brown and centers are set but still soft.
9. Transfer cookies to a wire rack to cool completely for 30 minutes.
10. Scoop 1/4 cup slightly softened vanilla ice cream onto the flat side of one cooled cookie.
11. Press a second cookie flat-side down onto the ice cream to form a sandwich, squeezing gently to spread ice cream evenly to the edges.
12. Wrap each sandwich tightly in plastic wrap and freeze for at least 2 hours until firm.
13. Serve immediately or store in freezer for up to 1 month.
Yielding a delightful contrast, these sandwiches feature chewy cookies that soften slightly against the cold, creamy ice cream. For a fun twist, roll the edges in mini chocolate chips or crushed nuts before freezing. They’re best enjoyed straight from the freezer for a satisfying, crunchy-soft texture.
KitchenAid Chocolate Chip Cookie Stuffed Cookies
A decadent twist on a classic, these KitchenAid chocolate chip cookie stuffed cookies deliver double the chocolate and chewy texture in every bite. Using a stand mixer ensures perfect dough consistency for easy stuffing and baking. They’re an impressive treat that’s surprisingly simple to make with the right technique.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 12 minutes
Ingredients
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened to 68°F
– 3/4 cup granulated sugar
– 3/4 cup packed brown sugar
– 2 large eggs
– 2 tsp vanilla extract
– 2 cups semisweet chocolate chips
– 12 store-bought chocolate chip cookies, about 2 inches in diameter
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp baking soda, and 1 tsp salt until fully combined.
3. In the bowl of a KitchenAid stand mixer fitted with the paddle attachment, cream 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed brown sugar on medium speed for 2 minutes until light and fluffy.
4. Add 2 large eggs and 2 tsp vanilla extract to the mixer bowl, then mix on low speed for 30 seconds until just incorporated.
5. Gradually add the flour mixture to the wet ingredients while mixing on low speed, scraping down the sides of the bowl once, until a soft dough forms in about 1 minute.
6. Fold in 2 cups semisweet chocolate chips by hand using a spatula until evenly distributed throughout the dough.
7. Scoop 2 tablespoons of dough and flatten it into a 3-inch circle in your palm.
8. Place 1 store-bought chocolate chip cookie in the center of the dough circle.
9. Wrap the dough around the cookie completely, sealing the edges by pinching them together, then roll it gently into a smooth ball.
10. Repeat with the remaining dough and cookies, spacing the balls 3 inches apart on the prepared baking sheets.
11. Bake at 375°F for 10–12 minutes, rotating the sheets halfway through, until the edges are golden brown and the centers look slightly underbaked.
12. Let the cookies cool on the baking sheets for 5 minutes to set, then transfer to a wire rack to cool completely for 15 minutes.
13. Gather the cookies on a platter for serving. Gooey and rich, these stuffed cookies feature a soft, chewy exterior that gives way to a molten chocolate center from the hidden cookie inside. For an extra indulgence, serve them warm with a scoop of vanilla ice cream or crumble them over milkshakes.
KitchenAid Chocolate Chip Cookie Cheesecake Bars
KitchenAid Chocolate Chip Cookie Cheesecake Bars combine two beloved desserts into one irresistible treat. These bars feature a chewy chocolate chip cookie base topped with a creamy cheesecake layer, all baked to perfection. They’re perfect for potlucks, parties, or a simple sweet craving.
Serving: 16 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 1/2 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/2 cup packed brown sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup semisweet chocolate chips
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions
1. Preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until fully combined.
3. In a large bowl, use a KitchenAid stand mixer with the paddle attachment to cream 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar on medium speed for 2 minutes until light and fluffy.
4. Add 1 large egg and 1 teaspoon vanilla extract to the butter mixture, mixing on low speed until just incorporated.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms, being careful not to overmix.
6. Fold in 1 cup semisweet chocolate chips with a spatula until evenly distributed throughout the dough.
7. Press the cookie dough evenly into the bottom of the prepared baking pan using your hands or the bottom of a measuring cup.
8. In a clean large bowl, use the KitchenAid stand mixer with the paddle attachment to beat 16 ounces softened cream cheese on medium speed for 1 minute until smooth.
9. Add 1/2 cup granulated sugar to the cream cheese, mixing on medium speed for 1 minute until fully combined and no lumps remain.
10. Add 2 large eggs and 1 teaspoon vanilla extract to the cream cheese mixture, mixing on low speed until just blended, scraping down the sides of the bowl as needed.
11. Pour the cheesecake batter over the cookie dough layer in the pan, spreading it evenly with a spatula.
12. Bake in the preheated oven for 30-35 minutes, or until the edges are set and the center jiggles slightly when shaken.
13. Remove the pan from the oven and let it cool completely on a wire rack for at least 2 hours to allow the cheesecake to set properly.
14. Use the parchment paper overhang to lift the bars out of the pan, then transfer to a cutting board.
15. Cut into 16 squares using a sharp knife wiped clean between cuts for neat edges.
16. Chill the bars in the refrigerator for 1 hour before serving to enhance the texture and flavor.
A rich, fudgy chocolate chip cookie base provides a sturdy foundation for the velvety smooth cheesecake topping, creating a delightful contrast in every bite. The bars stay moist and creamy for days when stored in an airtight container in the refrigerator. For a festive twist, drizzle melted chocolate over the top or serve with a scoop of vanilla ice cream while still slightly warm.
KitchenAid Chocolate Chip Cookie Cupcakes
Nostalgic chocolate chip cookies meet cupcake convenience in this hybrid treat. Using a KitchenAid mixer ensures perfectly creamed butter and sugar every time. These handheld delights deliver classic cookie flavor in a soft, cake-like form.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 18 minutes
Ingredients
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 cup light brown sugar, packed
– 2 large eggs, room temperature
– 2 tsp vanilla extract
– 3 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 2 cups semisweet chocolate chips
Instructions
1. Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a KitchenAid stand mixer fitted with the paddle attachment, cream softened butter, granulated sugar, and brown sugar on medium speed for 3 minutes until light and fluffy.
3. Add eggs one at a time, mixing on low speed for 30 seconds after each addition until fully incorporated.
4. Mix in vanilla extract on low speed for 15 seconds.
5. In a separate bowl, whisk together flour, baking soda, and salt until evenly combined.
6. With mixer on low speed, gradually add dry ingredients to wet ingredients, mixing just until no flour streaks remain, about 1 minute.
7. Fold in chocolate chips by hand using a spatula until evenly distributed.
8. Scoop batter into prepared muffin cups, filling each about ¾ full.
9. Bake at 350°F for 16–18 minutes until edges are golden brown and centers spring back lightly when touched.
10. Let cupcakes cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Moist and tender with pockets of melted chocolate, these cupcakes offer a chewy texture reminiscent of cookie dough. Serve them warm with a scoop of vanilla ice cream for an indulgent twist, or enjoy at room temperature as a portable snack.
KitchenAid Chocolate Chip Cookie Dough Dip
Baking doesn’t always require an oven. This no-bake dip delivers the nostalgic flavor of edible chocolate chip cookie dough in a creamy, scoopable form, perfect for dipping with fruit, pretzels, or graham crackers. It’s a quick, crowd-pleasing treat that comes together in minutes with a stand mixer.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 8 oz cream cheese, softened to room temperature
– 1/2 cup unsalted butter, softened to room temperature
– 1/4 cup granulated sugar
– 1/2 cup light brown sugar, packed
– 1 tsp vanilla extract
– 1 cup all-purpose flour, heat-treated
– 1 cup mini semi-sweet chocolate chips
– 1/4 tsp salt
Instructions
1. Place the softened cream cheese and softened unsalted butter in the bowl of a stand mixer fitted with the paddle attachment.
2. Beat the cream cheese and butter on medium speed for 2 minutes, or until completely smooth and creamy, scraping down the sides of the bowl once with a rubber spatula.
3. Add the granulated sugar, packed light brown sugar, vanilla extract, and salt to the mixer bowl.
4. Beat the mixture on medium speed for 1 minute, or until the sugars are fully incorporated and the mixture is fluffy.
5. Add the heat-treated all-purpose flour to the bowl. Tip: To heat-treat flour, spread it on a baking sheet and bake at 350°F for 5 minutes to kill any potential bacteria, then let it cool completely before using.
6. Beat on low speed for 30 seconds, just until the flour is combined, to avoid overmixing which can make the dip tough.
7. Remove the bowl from the mixer and add the mini semi-sweet chocolate chips.
8. Fold the chocolate chips into the dip using a rubber spatula until they are evenly distributed. Tip: Using mini chocolate chips ensures better distribution and easier scooping compared to standard-sized chips.
9. Transfer the dip to a serving bowl, cover it with plastic wrap, and refrigerate for at least 1 hour to allow the flavors to meld and the texture to firm up slightly. Tip: For best results, let the dip sit at room temperature for 10 minutes before serving to soften for easier dipping.
What you get is a rich, creamy dip with the unmistakable flavor of chocolate chip cookie dough, studded with melty chocolate bits. The texture is thick and spreadable, holding its shape on a dipper without being overly stiff. Serve it with apple slices, salty pretzel rods, or vanilla wafer cookies for a delightful contrast.
Summary
Oodles of chocolatey goodness await in these 20 KitchenAid cookie recipes! Whether you’re a classic lover or crave something new, there’s a perfect treat here for every baker. We’d love to hear which one becomes your favorite—drop a comment below and share your baking adventures on Pinterest so others can discover these irresistible delights too. Happy baking!
