Meghan Y., Author at Cake 'n Knife

What’s in Season in November (Produce Guide)

POSTED BY Meghan Y. ON November 1, 2023 // Leave a Comment

Our November produce guide is a full list of all the fruits and vegetables in season this month. While we are seeing the bright fruits of summer gone for a while, there are plenty of hearty and flavorful vegetables and fruits to choose from as fall gives way to winter. Below we are providing you not only with a produce guide for November, as well as recipes to inspire seasonal fall cooking!

vegetables in season

fruits in season

seasonal recipes

As we enter the heart of autumn, it’s time to get to know the produce that is in season to create dishes that are full of seasonal flavor. This month you will see a lot of your favorite fruits and vegetables that you usually see on the Thanksgiving table! It doesn’t matter if you are planning for the cozy vibes of the season or need to get started on your Thanksgiving menu, our November produce guide has you covered.

The variety of fruits and vegetables that are currently in their prime if varied and delicious! This is the way we guide our cooking for the season, so that we can make the most of what’s available this time of year.

In November, the world transforms with its vibrant display of colors, and so does our produce. There is the earthy goodness of root vegetables to the bright vibrance of citrus that is starting to come into season in the chilly months of the year. From family gatherings to new recipes for weeknight dinners, this November produce guide is your ultimate source of inspiration.

vegetables in season in november

Below you will find a complete guide to all of the vegeatbles in season in November. Keep this handy list close whenever you go grocery shopping or are doing your meal/menu planning.

beets

broccoli

brussels sprouts

cabbage

cauliflower

celery

celery root

chard

collard greens

kale

mushrooms

parsnips

potatoes

pumpkins

radishes

rutabagas

sweet potatoes

turnips

winter squash

fruits in season in november

Now for a full list of all the fruits that are in season in November!

apples

cranberries

grapes

grapefruit

kiwi

kumquats

lemons

limes

mandarins

oranges

pears

persimmons

pomegranates

tangerines

november seasonal recipes

Now that your taste buds are tingling, let’s get into some inspiration for cooking this season. Below you’ll find our favorite November recipes that can be made any night of the week. These are easy recipes that can be made any night of the week, but also for fall gatherings.

Looking for recipes for Thanksgiving? My Thanksgiving recipes page is full of ideas for your menu!

Lemon Agave Margarita

A Lemon Agave Margarita is a bright and citrusy take on the classic margarita, but without that pesky over-sweetened margarita mix. Made with fresh lemon juice and agave, this margarita is fresh and vibrant. Plus it can be rimmed with salt OR sugar, depending on your mood!

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Roasted Cranberry Goat Cheese Crostini

Roasted Cranberry Goat Cheese Crostini is a simple, festive appetizer everyone will swoon over! The mixture of textures and flavors works from Thanksgiving all the way through New Year’s Eve. Plus it’s a fantastic recipe to make ahead of time or to bring over for potlucks!

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Instant Pot Mashed Potatoes with Roasted Garlic and Parmesan

Instant Pot Mashed Potatoes with Roasted Garlic and Parmesan are the easy way to make your favorite side dish! No more waiting for water to boil, because the Instant Pot does all the work for you. Made with roasted garlic and parmesan, the potatoes are creamy, cheesy, savory bliss.

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Cheesy Pumpkin Gnocchi Bake

This Cheesy Pumpkin Gnocchi Bake is fall comfort food at its finest! The simple combination of classic flavors with pumpkin and sage elevates a humble pasta bake to something a little more sophisticated (without adding more work!).

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Photo of cups of holiday mousse with crumble on bottom layer

Cranberry Cheesecake Mousse

Cranberry Cheesecake Mousse is smooth, fluffy, and full of tart flavor from fresh cranberries! With a crunchy graham cracker crumble, you get all the elements of a cheesecake without all the work of making one. It’s the ideal ending for any holiday meal.

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Cheesy hasselback sweet potatoes on plate image

Cheesy Maple Bacon Hasselback Sweet Potatoes

Cheesy Maple Bacon Hasselback Sweet Potatoes are a wholesome holiday side dish that is nice and hearty! Made with a combination of gooey cheeses, these potatoes are topped with cheese AND maple candied bacon.

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Pumpkin Sage Biscuits

Pumpkin Sage Biscuits are a flaky, buttery treat that are sure to become a new family favorite. The easy homemade buttermilk biscuits are made from scratch, and they go with everything!

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Bucatini cacio e pepe on plates with broccoli image

Bucatini Cacio e Pepe with Broccoli

Bucatini Cacio e Pepe with Broccoli is the classic cacio e pepe (cheese and pepper) minimalist pasta, with some vegetables mixed in. The creamy sauce is made from simple ingredients and the result is creamy, peppery, rich, and absolutely out of this world. It’s a quick and easy dinner everyone will love!

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Cranberry Mimosa

A Cranberry Mimosa (also know as a poinsettia cocktail) is a festive take on mimosas with a cranberry twist. With just three ingredients, they are ready in less than 5 minutes! Perfect for serving at any holiday gathering from Thanksgiving to Christmas.

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Freezer Spicy Herb Pumpkin Lasagna

Freezer Spicy Herb Pumpkin Lasagna is an incredible pan of layers of cheese, herbs, pumpkin, spicy sausage, and more cheese. It makes for a fantastic freezer-friendly dinner!

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Fried Mexican Potatoes

The flavor of these Fried Mexican Potatoes is irresistible! Crispy, perfectly cooked potatoes are mixed with fresh cilantro, a homemade Mexican seasoning, and a touch of butter, so they are bursting with flavor. They are the ultimate side dish, snack, or addition to your breakfast spread!

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Sparkling Grapefruit Rosé Cocktail

A Sparkling Grapefruit Rosé Cocktail will bring a burst of citrusy goodness into your next cocktail hour! The combination of fresh grapefruit juice, your favorite wine, and splash of bubbly club soda is light and refreshing. Perfect for sipping on the patio!

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Need more inspiration for fall cooking/baking? Check out my fall recipes page!

what’s in season in november?

Looking for more seasonal produce guides?

December Produce Guide

How to Make Homemade Vanilla Extract

POSTED BY Meghan Y. ON October 24, 2023 // 2 Comments

Consider this the ultimate guide to How to Make Homemade Vanilla Extract! You only need two ingredients: vodka and vanilla beans. It’s a much more cost efficient solution to vanilla extract than the store-bought options that are out there. Though you should wait for up to 6 months to 1 year for optimal flavor, it’s well worth it to have a large supply of it on hand or to give as gifts to friends and family.

Jar of homemade vanilla extract with beans in it

about this vanilla extract recipe

Truth be told, it was my husband who started making the vanilla extract in our house. It was a project he took up on a whim and one that I ended up completely forgetting about since you have to wait at least 6 months to use it.

When it was ready, it changed everything. The smell and the flavor of the homemade vanilla extract is something I still cherish now that we have a well-stocked supply on hand. It’s so much cheaper than purchasing vanilla extract from the store.

Vanilla extract is one of the pantry staples that most of us can’t live without. It is used in countless recipes to enhance the flavor of cookies, cakes, custards, ice creams, and more.

If you haven’t considered making your own vanilla extract, now is the time to start. Not only is it a fun and rewarding DIY project, you end up with a product that has incredible flavor and even better quality than some of the bigger brands out there.

Consider this post your comprehensive guide to how to make the best homemade vanilla extract possible. We are going to walk you through every step of the process, answer the most commonly asked questions, and even share the best ways to store it. Whether you are making it for yourself or as a thoughtful homemade gift, once you learn how to make homemade vanilla extract, you’ll never go back to store bought options again.

ingredients

vanilla beans. Vanilla beans are available at most major grocery stores in the spice aisle, but I find them not to be the best quality and they are incredibly expensive. Instead of buying them at the store, consider sourcing them online. The two primary options are Madagascar vanilla beans and Tahitian vanilla beans. More information on vanilla beans and choosing the best ones for you can be found in the “choosing the right vanilla beans” section below.

alcohol. Vodka is the most common choice for making vanilla extract and that is what we use to make ours. However, you can also use bourbon, brandy, or even rum. It just depends on the flavor you are hoping to achieve with the end result. Make sure that the alcohol is at least 80 proof. Note that there is no need to purchase high end alcohol. This is the time to just buy the cheap stuff (we usually get ours from Trader Joes and it’s about $13 for an entire handle of vodka). Do not use flavored vodkas, because this will not result in good vanilla extract.

what you’ll need to make it

To make the vanilla, I recommend using mason jars with tight seals. These are super easy to use because the mouths of the jars are wide, making it easy to get the vanilla beans inside (and also to remove them when it’s done infusing). Make sure that you properly clean the glass bottles before using them. They do not need to be completely sterilized, but they should be freshly cleaned.

The bottles that you choose to store the vanilla extract in are up to you! We have used short 4 oz bottles like these bottles for gifting, as well as hot sauce bottles (simply remove the little plastic insert at the top that limits how much comes out before using them). The hot sauce bottles are the ones picture here. I really like they because they come with the shrink capsule to put on top for better storage. Not to mention the overall look is really nice when you gift them.

You can buy vanilla extract labels, make them yourself, or simply handwrite the labels. My husband designed the labels that you see pictured on the bottles for this guide. There are a ton of options on Canva to use! These 2 inch by 2 inch Avery labels are easy to use and you can add your design to their templates quickly. There are also options to purchase personalized vanilla extract labels on Etsy.

choosing the right vanilla beans

When making high-quality homemade vanilla extract, selecting the right whole vanilla beans is the most important step. Vanilla beans vary in flavor and aroma based on where they are grown, and this is what will give your extract its distinct vanilla flavor. There are two common types of vanilla beans that are used for extracts – Madagascar and Tahitian.

Madagascar vanilla beans. These because are from Madagascar and other islands nearby. Also referred to as bourbon vanilla beans, these beans are the classic ones used to make extract as well as other recipes like ice cream and flan. The rich, sweet, and creamy flavor make them an excellent choice. I recommend starting with these beans if you haven’t made extract before. You can use Grade B Madagascar vanilla beans to make vanilla extract, or you can use more expensive Grade A Madagascar vanilla beans. We have used both types, and honestly, they both are delicious. They have their own unique flavor, so I recommend starting with Grade B and investing in Grade A once you’ve gotten your preferred timeline narrowed down for infusion.

Tahitian vanilla beans. Grown primarily in Tahiti and nearby islands, these vanilla beans have more floral and fruity notes to them. It’s a very unique flavor of vanilla, so if you are looking for something more exotic, this is the option I would recommend. Again, it is your choice whether you would like to use Grade B Tahitian vanilla beans or Grade A Tahitian vanilla beans.

Note: Grade B is what is typically used in vanilla extracts that you buy in stores, so keep that in mind when making your vanilla bean selection.

When selecting your beans, make sure they are plump, oily and moist. They should be soft and a bit flexible. The more pliable the bean, the fresher it is and the more flavor it will yield.

how many vanilla beans do I need?

The minimum you should use is 4 to 6 beans (about 1 ounce total weight) per 8 ounces of alcohol. Through trial and error, we have found that 5 vanilla beans per 8 ounces of alcohol is the sweet spot on average. Again, it will depend on the size and weight of your beans! That means, if you are using a standard 16 ounce mason jar, you will need about 10 vanilla beans (2 ounces in total weight) per mason jar.

We like to make the investment upfront in the beans and purchase enough to make four 16 ounce mason jars of vanilla extract. While you will be spending a bit of money on the vanilla beans at first, the overall savings is really high when compared to how much a 4 ounce bottle of vanilla extract goes for in the store.

choosing the right alcohol

The most common choice for vanilla extract is vodka. However, you can also use bourbon, rum, or brandy. The key is to make sure that the alcohol is at least 80 proof (40% alcohol by volume). This is what makes the extraction process easier and ensures that you get the most flavor out of the beans you bought.

Other than that, you don’t need to get a fancy, expensive spirit to make this recipe. This is the time that you can be cheap and buy whatever brand you want.

slicing a vanilla bean open on a cutting board

here’s how to make homemade vanilla extract

prepare the beans

To prepare the vanilla beans, use a sharp knife to split the bean in half lengthwise, making sure not to cut to the very end. You don’t want to completely cut them in half – think of it as making a long slit in the middle. The goal of slicing them is to expose the seeds inside the beans so the flavor comes through.

select container

Select a clean, clear glass container to make your vanilla extract in. I like to use mason jars, but any jar or bottle with a tight-sealing lid will work. The container needs to large enough to hold not only the alcohol, but the beans as well.

measure alcohol

Measure out the alcohol you plan to use. You could be making on batch of 16 ounces in a jar, or making a bunch of jars for a large batch. Use the starting point of 5 to 6 vanilla beans (1 ounce total weight) per 8 ounces of alcohol. After you make the first batch, you can decide if you want to up the amount or not for the next batch.

add vanilla beans

Add the alcohol to the container and then fold in the vanilla beans. The beans need to be fully submerged in the alcohol to ensure proper extraction.

vanilla beans in a jar with vodka sealed

seal and store

Now seal the container tightly! Store in a cool dark place, away from any direct light or heat source. The beans should always be submerged in the alcohol, so we like to check on ours once every couple of weeks. Another good idea is to shake the bottle(s) once every couple of weeks to evenly distribute the flavor.

wait

All that’s left to do is wait! This is the hardest part. While some say that you could start using your homemade vanilla in 8 weeks, you really should wait at least 6 months or up to 1 year. From experience, 1 year yields the best result.

strain and bottle

Once your vanilla extract is ready to use, strain out the vanilla beans and seeds through a fine mesh strainer. Use a funnel to pour the strained vanilla extract into bottles and label as desired. Enjoy the fruits of your labor (well, really patience since it’s not that much work to make!).

homemade diy christmas gift birthday gift gift for host or hostess

how long do I need to wait to use the vanilla extract?

You should wait at least 6 months to 12 months to use the vanilla extract. While this is a long time to wait, the flavor is much better the longer it sits!

do I need to refrigerate homemade vanilla extract?

No, you do not need to refrigerate it. Store it in a cool, dark place away from direct sunlight and heat. While it is sitting, make sure the beans are always submerged in the alcohol.

Once you have strained the extract, store in a sealed container in a cool, dark place.

can I reuse the vanilla beans for a second batch?

Yes, you can reuse the beans! You can even leave the beans and seeds in the same container and add more alcohol to continue to extract. The only issue is that the vanilla beans do lose the intensity of their flavor over time. Therefore, I recommend upping the amount of beans you use. Instead of 5 to 6 beans per 8 ounces of alcohol, use 8 to 10 beans (about 1 1/2 to 2 ounces total weight) per 8 ounces of alcohol for their second time through the infusion process.

can I give vanilla extract as a gift?

Yes, vanilla extract makes a great gift for friends and family! You can simply gift it in the bottles with a ribbon tied around the top, or you can make your own labels. Get creative with it!

Certainly! Here are answers to some common questions about homemade vanilla extract:

how can I tell if my homemade vanilla extract has gone bad?

As long as it is stored properly, the extract has a very long shelf life. It typically doesn’t go bad, but it can lose flavor over time. If your extract smells off or has visible mold growth, discard it. Otherwise, it is safe to use.

Need more inspiration for something sweet? Check out my dessert recipes page!

homemade vanilla extract in bottes with labels

how to use homemade vanilla extract

Homemade vanilla extract can be used in all your favorite recipes! Use it just as you would use store bought vanilla extract. Now your baked goods and other creations will benefit from even more flavor imparted by your carefully selected beans (and ample amounts of patience!). Make your favorite chocolate chip cookies, vanilla cake, and more!

how to store

Store. Store the vanilla extract in a glass jar with a tight seal. Keep it away from direct sunlight and heat. Store in a cool, dark place. As long as it is stored properly, vanilla extract has a very long shelf life! If you notice mold or if the extract smells off, discard it.

recipes to use this vanilla extract recipe in

lemon lavender shortbread cookies

dark chocolate coffee cookies with sea salt

cookie dough bites

one bowl banana nutella muffins

cinnamon whipped cream

cinnamon simple syrup

banana bread muffins

Finally, if you make this vanilla extract recipe, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

making homemade vanilla extract in a mason jar with whole vanilla beans

how to make vanilla extract

Consider this the ultimate guide to How to Make Homemade Vanilla Extract! You only need two ingredients: vodka and vanilla beans.

5 from 49 votes

Print Pin

Prep Time: 10

Additional Time: 182 12

Total Time: 182 12 10

Servings: 8 ounces

equipment

ingredients

5 to 6 whole vanilla beans Madagascar or Tahitian, about 1 ounce total weight
8 oz 80 proof liquor preferably vodka, but bourbon, rum, or brandy will work too

instructions

Use a sharp knife to split the bean in half lengthwise, making sure not to cut to the very end on either end. You don’t want to completely cut them in half – think of it as making a long slit in the middle.
Add liquor to a jar with a tight fitting lid. I like to use a mason jar for this. Add the split vanilla beans to the jar. You may need to fold the vanilla beans in half to fit them into the jar or container you are using. The beans need to be fully submerged in the alcohol. Seal the container tightly.
Store in a cool, dark place away from any direct sunlight or heat source. Let sit for 6 months to 1 year to get the best flavor. Check it every 2 weeks and shake the jar. After 6 months, I recommend tasting it to see if it is ready. Taste every month until it's the flavor you would like.
Once your vanilla extract is ready to use, strain out the vanilla beans and seeds through a fine mesh strainer.
Use a funnel to pour the strained vanilla extract into bottles and label as desired.

video

nutrition

Calories: 73kcal

Cuisine: Baking

Category: Dessert

Mini Chocolate Chip Cookies

POSTED BY Meghan Y. ON October 24, 2023 // Leave a Comment

Mini chocolate chip cookies are soft, chewy, and the ultimate way to enjoy cookies in bite sized form! They are tiny and cute, making them oh-so easy to pop in your mouth so they are ideal for snacking or a sweet treat.

Stack of miniature cookies with milk in a bottle and straw

about these mini chocolate chip cookies

Who can resist a big plate of soft and chewy mini chocolate chip cookies? No one.

These tiny bite-sized treats are a magical sweet treat or snack, perfect for any occasion!

Obviously we all love the chocolate chip cookie. It’s the ultimate nostalgic treat, bringing back memories of childhood and comforting days when milk and cookies were the only worries in our minds. Instead of making the traditional recipe, today we are making the recipe miniature!

The different between these cookies and the classic cookie recipe is not just their size, but also the texture. When it comes to mini chocolate chip cookies, you don’t want them to be hard and crunchy. You want them to be soft and chewy, so they basically melt in your mouth.

Now, you might be thinking, “What’s the secret behind their softness and chewiness?” Well, it’s a combination of the right ingredients and not over baking them.

If I could put the biggest disclaimer on this recipe it would be to NOT over bake the cookies. When you pull them out of the oven, you will think they look underdone and this is OK. They will continue to cook on the pans when you take them out of the oven, so do not fear!

It doesn’t matter if you are on the hunt for the perfect chocolate chip cookie, looking for a comforting treat, or planning to impress at your next gathering, these soft and chewy mini chocolate chip cookies are your answer.

ingredients

flour. Use all purpose flour in this recipe. You can also use cake flour.

cornstarch. The cornstarch in this recipe is what helps prevent them from spreading and also gives them a super soft center.

baking soda. Baking soda is the only leavening agent you need. Check the expiration date to make sure it isn’t expired!

salt. Use kosher salt for this recipe. If you use salted butter, omit the salt from the recipe.

butter. This recipe calls for unsalted butter. You can also use salted butter, but see the note above about omitting salt if you do use it.

sugars. You will need a combination of light brown sugar and granulated sugar for this recipe.

eggs. One large egg is needed. Let the egg come to room temperature before making the recipe.

vanilla. Using a high-quality vanilla extract is always my recommendation because it really impacts the flavor of these cookies. If you need a brand recommendation, I use this Madagascar Bourbon Pure Vanilla Extract or I make my own at home.

mini chocolate chips. The mini semisweet chocolate chips are key to get the chocolate into these cookies. Don’t use regular-sized chocolate chips as they will be too big for the cookies.

this recipe’s must haves

Measuring cups and measure spoons are needed for measuring ingredients.

To make the batter, you will need a stand mixer.

I simply use a measuring spoon to measure out the cookie dough, but you can also simply eyeball it to make the cookies your ideal mini size. Alternatively, pick up a small cookie scoop!

Use a silicone mat or parchment paper to line each half sheet baking pan (you will need a few).

here’s how to make mini chocolate chip cookies

dry ingredients

Add flour, cornstarch, baking soda, and salt to a bowl. Whisk together and set aside.

wet ingredients

In the bowl of a stand mixer fitted with the paddle attachment, add melted butter. Pour in both sugars. Blend on medium speed until well combined. Beat in egg and vanilla until combined.

Mini dough balls for cookies on baking sheets

make dough

Set mixer to low speed, then slowly pour in dry ingredients, stirring together until just combined. Do not over mix.

Fold in mini chocolate chips.

Add in chopped dark chocolate, folding it in until just combined.

Scoop dough out into 1 to 2 teaspoon balls, shaping them into balls and placed on lined baking sheets. I like to press a few mini chocolate chips into the tops of the dough balls to get a better look to the cookies. This is completely optional.

bake

Bake for 6 to 8 minutes at 350˚F. The edges should be just set and the edges should not be golden brown. The cookies will look slightly underbaked but they will continue to cook on the baking sheets. Remove from oven and let cool on the baking sheets for 5 minutes before removing to a wire rack to cool.

tips for success

measure flour properly. Measuring flour incorrectly can impact the texture of your cookies and prevent them from being nice and soft. To properly measure the flour, stir the flour with a spoon and then spoon it into your measuring cup. Level it off and then use it in the recipe. I like to use a knife to level it off, but there are measuring cups that come with levelers now too.

do not let the cookie dough sit too long. I recommend working quickly to form the dough balls and get them in the oven. If you don’t get all the dough into balls and in the oven in one go, cover your cookie dough with plastic wrap and place in the refrigerator. If the dough gets too warm, then the cookies will spread and turn out super thin.

pull the cookies while they are soft. The cookies will look underdone when you need to remove them from the oven. Essentially you are looking for the cookies to look like they are just set. The edges should not be golden brown to ensure they are super soft.

use room temperature ingredients. Take the time to bring the egg to room temperature. In addition, cool the melted butter slightly so that it isn’t too hot when adding it to the mixer.

More tasty chocolate cookies recipes: Cookie Dough Bites | Sea Salt Dark Chocolate Cookies | Caramel Stuffed Pumpkin Cookies | Dark Chocolate Coffee Cookies

Plate of mini chocolate chip cookies image

how do I get the chocolate chips to show on top of the cookies?

I add a few chocolate chips on top of each cookie dough ball before baking them! This ensures that there are some chocolate chips visible on top, giving them the best visual appearance.

are these cookies crunchy or chewy?

These cookies are perfectly soft and chewy! I love that they basically melt in your mouth, which is just what you want out of a tiny cookie. While I usually love a cookie with a slightly crisp edge and a soft center, you want a mini cookie to be completely soft.

can I freeze them for later?

These mini cookies are ideal for freezing for later! If you are planning to freeze them, I recommend freezing the cookie dough balls before baking them. It ends up giving you a better result after coming out of the freezer versus freezing the baked cookies.

To freeze cookie dough, follow the recipe through forming the cookie dough balls. Place on a lined baking sheet, freeze for about 3 to 4 hours, then place in an airtight container or freezer-safe resealable bag. The frozen balls of dough will keep for up to 3 months.

When ready to bake, simply bake as instructed and then add a few extra minutes to the baking time.

why did my cookies come out hard?

If your cookies came out too hard and crunchy, the first possible issue is that too much flour was added to the mixture. The best way to avoid this is to measure the flour correctly. Even just a small amount of excess flour can make these cookies turn out dry. Fluff up the flour with a spoon before spooning it into your measuring cup.

The second possible issue is that the cookies were over baked. The cookies will look soft and slightly under-baked, but they will continue to bake while on the sheet pan out of the oven. Make sure that you do not over bake them.

Need more inspiration for baking? Check out my dessert recipes page?

Stack of cookies with milk in the background

what to serve with tiny chocolate chip cookies

Grab a glass of milk and serve it up with a plate full of these mini chocolate chip cookies! I like to warm them up in the microwave for about 5 to 10 seconds to get them nice and warm as if they were coming out of the oven hot and fresh.

These cookies also work so well as an afternoon snack! They are easy to pop in your mouth when a sweet craving strikes.

Want another cookie to serve with this recipe for a dessert table? Funfetti sugar cookie bars are super festive!

how to store and freeze

Store. Store the baked cookies at room temperature in an airtight container or resealable bag to make sure they don’t dry out. Store them for up to 3 to 4 days. The cookie dough can also be made and stored in the refrigerator, covered with plastic wrap, for up to 2 days.

Freeze. The best way to freeze cookies is to freeze the balls of cookie dough before baking. Follow the instructions to make the dough and form them into balls. Place them on a lined cookie sheet, then freeze for 3 to 4 hours, until they are frozen. Store in a freezer-safe airtight bag or container. They will last in the freezer for up to 3 months. Plus frozen cookie dough can be simply baked from frozen!

If you prefer to freeze the cookies after baking, cool them to room temperature and store in airtight containers. They will last in the freezer for up to 2 months.

Thaw. Bake the frozen balls of cookie dough from frozen. You will need to add 2 to 3 minutes to the cooking time as well. For baked cookies, thaw the baked cookies for a few hours at room temperature or overnight in the fridge. You can rewarm them in the microwave for about 5 to 10 seconds to get them tasting like they are fresh out of the oven.

more chocolate chip cookie recipes

My variation on the everything in the pantry cookie has a ton of sweet and salty flavors and textures!

Peanut butter oatmeal chocolate chip cookies are chewy and soft, making them a well loved classic recipe.

Sea salt pistachio dark chocolate cookies have salty pistachios and dark chocolate chunks that are a total indulgence.

Cranberry white chocolate oatmeal cookies have a festive touch of cinnamon for the ideal holiday cookie.

If you love snickerdoodles but are short on time, snickerdoodle bars are easy to make and can easily feed a crowd!

Finally, if you make this mini chocolate chip cookies recipe, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!