Chocolate chip cut-out cookies that are ideal for decorating and serving with a glass of milk. The classic chocolate chip cookie flavor is combined with fun shapes in these cookies.

Ingredients: 2 1/4 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup chocolate chips.

Instructions: In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream together butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the chocolate chips. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line baking sheets with parchment paper. Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters to cut out desired shapes and transfer them to the prepared baking sheets. Bake for 8-10 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. Once cooled, you can decorate the cookies with icing or additional chocolate chips if desired.

Prep Time: 20 minutes

Cook Time: 10 minutes

Enjoy these homemade cookies inspired by your stay at Universal Orlando. They're chewy, chocolatey, and perfect for reliving the magical memories.

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1 teaspoon vanilla extract. 1 large egg. 1 cup chocolate chips.

Instructions: Preheat the oven to 375F 190C and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until well combined and creamy. Add the vanilla extract and egg to the butter-sugar mixture, and beat until smooth. Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Fold in the chocolate chips. Scoop spoonfuls of cookie dough onto the prepared baking sheet, leaving some space between each cookie. Bake in the preheated oven for about 10-12 minutes, or until the edges are golden but the centers are still soft. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

Recreate the classic Girl Scout Tagalong Cookies with this copycat recipe from A Dash of Sanity. These delicious cookies feature a peanut buttery base topped with a layer of rich chocolate, making them an irresistible treat.

Ingredients: 1 cup creamy peanut butter. 1/2 cup granulated sugar. 1/2 cup packed light brown sugar. 1/2 cup unsalted butter, softened. 1 teaspoon vanilla extract. 1 large egg. 1 1/2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup semisweet chocolate chips. 2 teaspoons vegetable shortening.

Instructions: In a large mixing bowl, cream together the peanut butter, granulated sugar, brown sugar, and softened butter until well combined and creamy. Add the vanilla extract and egg to the mixture, and beat until smooth. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Form the cookie dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour or until firm. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled cookie dough to about 1/4-inch thickness. Using a round cookie cutter, cut out cookies and place them on the prepared baking sheet. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. In a microwave-safe bowl, melt the chocolate chips and vegetable shortening in 20-30 second intervals, stirring in between, until smooth and fully melted. Dip each cooled cookie into the melted chocolate, coating the bottom and about 1/3 of the cookie. Place the chocolate-coated cookies on a parchment-lined tray and refrigerate for about 15-20 minutes or until the chocolate is set. Once the chocolate is set, the cookies are ready to be enjoyed!

Prep Time: 30 minutes

Cook Time: 12 minutes

Delicious cookie recipe? Try this Cherry Delight Sugar Cookies with chewy dried cherries for a burst of fruity flavor.

Indulge in the zesty flavor of lemon with this creamy cookie dough dip. Perfect for parties or a sweet snack!

Ingredients: 1 package 8 ounces cream cheese, softened. 1/2 cup unsalted butter, softened. 1 cup powdered sugar. 2 tablespoons fresh lemon juice. 1 tablespoon lemon zest. 1/2 teaspoon vanilla extract. 1/2 cup mini white chocolate chips. Graham crackers or vanilla wafers, for serving.

Instructions: In a mixing bowl, beat cream cheese and butter until smooth and creamy. Add powdered sugar, lemon juice, lemon zest, and vanilla extract. Beat until well combined. Fold in mini white chocolate chips until evenly distributed. Transfer the dip to a serving bowl and refrigerate for at least 30 minutes before serving. Serve chilled with graham crackers or vanilla wafers for dipping.

Prep Time: 15 minutes

Cook Time: 0 minutes

Learn how to create beautifully decorated cookies using an airbrush and edible stencils. This recipe provides step-by-step instructions for making delicious sugar cookies and using airbrush techniques to add intricate designs.

Ingredients: 2 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 2 teaspoons vanilla extract. Food coloring gel. Edible airbrush colors. Edible stencils.

Instructions: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Divide the dough into two equal portions, and flatten each into a disc. Wrap in plastic wrap and chill for at least 1 hour. Preheat your oven to 350F 175C and line baking sheets with parchment paper. Roll out one disc of dough on a floured surface to about 1/4 inch thickness. Use cookie cutters to cut out shapes and place them on the prepared baking sheets. Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely. Once the cookies are completely cooled, prepare your airbrush with edible airbrush colors. Choose a stencil design and place it over a cookie. Hold the stencil securely in place and apply a thin, even layer of color with the airbrush. Carefully lift the stencil to reveal the stenciled design on the cookie. Repeat the airbrushing process with different colors and stencils on the remaining cookies. Allow the airbrushed colors to dry completely before serving or packaging the cookies.

Prep Time: 30 minutes

Cook Time: 10 minutes

These delectable cookies combine the rich flavors of chocolate chunks and crunchy pecans with a hint of chocolate pudding mix. These cookies are a delectable treat with perfectly soft centers and golden edges.

Ingredients: 1 cup butter, softened. 3/4 cup brown sugar. 1/4 cup granulated sugar. 1 package 3.4 oz instant chocolate pudding mix. 2 eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup chocolate chunks. 1/2 cup chopped pecans.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Softened butter, brown sugar, and granulated sugar should all be mixed together in a large bowl until the mixture is light and fluffy. Mix in the chocolate pudding mix right away by beating it in well. Adding the eggs one at a time and mixing them in is the next step. Mix the flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Add the chocolate chunks and chopped pecans and mix them in. Place spoonfuls of cookie dough on the baking sheet that has been prepared. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden and the middle is still soft. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 15 minutes

Cook Time: 10-12