Hamburger Cookies

These Hamburger Cookies are a creative twist on traditional chocolate chip cookies, shaped to look like mini burgers! Soft and chewy on the inside, crispy on the outside, and packed with chocolate chips and walnuts, these adorable treats are perfect for kids’ parties, special occasions, or just for fun.

Ready Time

45 mins

Yields

9 servings

Ingredients

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
3/4 cup white granulated sugar
1 cup brown sugar
2 large eggs
2 tsp vanilla extract
2 cups semi-sweet chocolate chips
1 cup chopped walnuts (optional)
1 tsp red food coloring (optional)

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk together the flour, baking soda, and salt.

Set aside. In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the flour mixture until just combined, being careful not to overmix. Stir in the chocolate chips and walnuts (if using).

If desired, add a few drops of red food coloring to tint the cookies pink.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 10-12 minutes or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yield: 9 hamburger cookies.

Notes

For an easy cookie scoop, use a tablespoon or a small ice cream scoop to portion out the dough. If using walnuts, be sure to chop them finely so they’re evenly distributed throughout the dough.

To ensure the cookies retain their shape, avoid overmixing the dough.

If you choose to add red food coloring, start with a few drops and add more as needed to achieve the desired shade of pink. For a crisper cookie, bake for 12 minutes; for a chewier cookie, bake for 10 minutes.

Let the cookies cool completely on the wire rack before storing them in an airtight container at room temperature for up to 5 days.