Suzanne Mulholland has shared this delicious recipe for Stuffed Chocolate Chip Cookies from her new cookbook Grab and Cook, which is full of easy meals you can batch cook.

Place dough with perforated parchment paper in a 5-quart air fryer basket about 1 1/2 inches apart; cook at 300°F until cookies are golden brown and edges are set, about 16 minutes. Remove basket from air fryer; allow cookies to cool slightly in basket, about 5 minutes. Remove from basket; serve warm.

My chocolate chip cookie secret ingredient is instant espresso powder. It’s as simple as whisking a pinch or two into your dry ingredients (the flour, baking soda and/or powder, and salt). The fine granules will dissolve in the dough and impart subtle mocha notes, adding a deeper, more complex flavor to your cookies.

These melt-in-your-mouth, soft-batch sugar cookies are finished off with vegan buttercream frosting for a treat that rivals those from your childhood. Tweak them for upcoming holidays (think Halloween, Christmas, Valentine’s Day, or Easter) with just a touch of food coloring and festive sprinkles. Get the recipe

Besides the obvious difference in the kinds of chocolate used, some Crumbl visitors have noticed variations in the texture of the two cookie flavors.

This perfect copycat Crumbl sugar cookie is huge and piled high with sweet buttercream frosting. 10 things you owned in the 90s which are now worth a small fortune India Hicks: ‘At 57, I care less about what people think’ Israeli military confirms Hamas leader Yahya Sinwar is dead 2,