Name: midnight cookies recipe
Prep time: 5 min
Cook time: 11 min
Total time: 16 min
Ingredients: 130 g butter; 160 g caster sugar; 1 beaten egg (free-range); 1/4 tsp vanilla extract; 120 g plain flour; 40 g cocoa powder; 1/2 tsp bicarbonate of soda

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Fancy something quick and tasty tonight? I’ve got you covered with this midnight cookies recipe! They are super simple, frugal, can be in the oven in under 10 minutes and best of all they taste delicious!

I love a super quick recipe. Sometimes you want that satisfaction of baking, without spending an age in the kitchen on prep work or washing up. This midnight cookies recipe is ideal when short on time and can be in the oven in under 10 minutes!

Cooking time is fast too and they are tasty – which is what it is all about really isn’t it! If you want to get cooking then skip near the end of this post for my printable recipe card complete with midnight cookies recipe.

If you’re in the US, and want to make some super quick cookies, then be sure to check out these Quick Pudding Cookies.

Finished midnight cookies on a cooling rack

Ingredients for midnight cookies recipe

130g butter (dairy-free is fine!)

160g caster sugar

One beaten egg

1/4 teaspoon of vanilla extract

120g plain flour

40g cocoa powder

1/2 teaspoon bicarbonate of soda (baking soda)

Iced and bare lemon and poppyseed muffins with a text overlay that says lemon poppyseed muffins - just like coffee shop ones!

Method for midnight cookies recipe

I light my oven to gas mark 5 (190C) and then I line two baking trays with liners. I like to use *reusable baking tray liners but because they are cheap and long lasting. It saves using foil too which I always find fiddly.

First I cream together the butter and sugar. Then I add in the egg and vanilla. I use a sieve to mix the cocoa powder, flour and bicarbonate of soda to ensure the mixture is smooth. Then I add the dry mixture to the wet mixture and combine. That is it! The mixture is ready.

I use walnut-sized balls of mixture and get at least 14 or 16 cookies from this mixture, sometimes more. I find that dampening my hands makes it easy to roll out the dough into little balls.

Baking time for this midnight cookies recipe is around 11 minutes. I check after 10 minutes and take them out when they are still a little bit soft. They will harden up on the tray and then I cool them on a cooling rack.

These are absolutely delicious! This midnight cookies recipe is one that I whip up regularly. The cookies last a few days in a storage container. They are delicious, cheap to make, simple and if you use Pure or a similar spread they can be dairy free too.

Cooked chocolate chip muffins in a baking tray with text overlay that says ultimate chocolate chip muffins

Looking for easy midnight desserts?

This recipe is the ONE! It takes just minutes to prepare and you’ll be eating delicious, hot cookies in next to no time.

We love a spot of midnight baking in our home, on those rare date nights that don’t seem to come around much anymore, and we want to never end, and these midnight cookies hit the spot every single time!

How to make delicious chocolate midnight cookies:

midnight cookies recipe

Delicious midnight cookies that are frugal and take next to no time to get in the oven!

Course Dessert

Cuisine British

Keyword baking, cookies

Prep Time 5 minutes

Cook Time 11 minutes

Total Time 16 minutes

Servings 12 cookies

Calories 146 kcal

Author Katykicker

Ingredients

130 g butter
160 g caster sugar
1 beaten egg free-range
1/4 tsp vanilla extract
120 g plain flour
40 g cocoa powder
1/2 tsp bicarbonate of soda

Instructions

Light your oven to gas mark 5 (190C).
Line two baking trays with baking tray liners or greaseproof paper.
Cream together the butter and sugar.
Add the egg and vanilla to the creamed butter & sugar.
In a separate bowl sieve together the cocoa powder, flour & bicarbonate of soda. Mix.
Add the dry mixture to the wet mixture and combine.
Dampen your hands. Roll out walnut-sized balls of the mixture, 6-8 to a tray.
Bake for 10-11 minutes. Remove when still slightly soft.
Leave to cool (and harden) on a baking tray.

Note: All calorie information is for demonstration purposes only and is based on the specific uncooked ingredients that I used when creating the recipe.