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Cookies

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Peanut butter and jelly cookie broken in half, with two halves stacked atop each other to reveal the jelly on the inside.

Chewy Peanut Butter and Jelly Cookies

Soft snickerdoodles with the one in focus having a bite taken out of it to show the inside and the texture.

Easy

Simple 20-Minute Snickerdoodles (No Cream of Tartar)

Four vegan pumpkin chocolate chip cookies stacked on a plate.

Easy

One-Bowl Vegan Chocolate Chip Pumpkin Cookies

stack of cookies with dripping glaze and cold margarita in the background

Margarita Cookies with Tequila Lime Glaze

Stack of sprinkle sugar cookies with jar of rainbow sprinkles in the background.

Easy

20-Minute Sprinkle Sugar Cookies

3 Gideons Bakehouse copycat chocolate chip cookies on a white plate

Gideon’s Bakehouse Cookie Recipe (Copycat)

Chocolate Chip Cookies without Eggs

Easy

Chewy Eggless Chocolate Chip Cookies

Molten chocolate fudge cookie broken open to reveal gooey center on a blue background.

Chewy Molten Chocolate Fudge Cookies

Chewy cookies with fresh raspberries and white chocolate chips.

Easy

30-Minute White Chocolate Raspberry Cookies

Close up of Lucky Charms cookie with a bite taken out of it.

Easy

30-Minute Lucky Charms Cookies

Close up of a Rocky Road cookie broken in half.

Easy

Easy Chewy Rocky Road Cookies

Overhead image of chewy chocolate caramel cookies zoomed in on the center one that is broken in half.

Easy

30-Minute Chewy Chocolate Caramel Cookies

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Hi there, I'm Marley!

My family and I love to eat delicious food, but don't have time to spend hours in the kitchen. That's why I'm on a mission to create quick recipes that use accessible ingredients with highly efficient, easy-to-follow instructions that are big on flavor!

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My new sweet treat obsession? These easy, colorful

My new sweet treat obsession? These easy, colorful, chewy, and delicious Sprinkles Sugar Cookies! This recipe uses high-quality @hoosierhill_farm rainbow sprinkles to bring the flavor & fun, requires just 8 ingredients and no chilling time for the perfect cookies in just 20 minutes! #hoosierhillfarm has been producing wholesome products with big flavor ingredients for over 20 years. I trust their sprinkles because the vibrant color doesn’t bleed into the dough, they hold their shape while baking, AND the flavor is prevalent but not too sweet! They are the star of these nostalgic and totally kid-approved cookies (my 5-year-old is in love!). Grab the full recipe below:

Sprinkles Sugar Cookies
-½ cup unsalted butter, softened
-¾ cup granulated sugar
-1 large egg
-1 teaspoon vanilla extract
-1 ¼ cup all-purpose flour
-½ teaspoon baking powder
-½ teaspoon salt
-¾ cup rainbow sprinkles

Method
-Preheat the oven to 375°F and line two large baking sheets with parchment paper or a reusable baking mat.
-To a large mixing bowl, add the softened butter and granulated sugar. Use a hand mixer on high to cream together until well-combined.
-Add the egg and vanilla extract and mix again on high until combined.
-Add the flour, baking powder, and salt and mix. Use a rubber spatula to scrape any dry ingredients stuck to the inside of the bowl and integrate them into the dough.
-Use the spatula to fold in ¼ cup of sprinkles into the dough. Add the remaining ½ cup of sprinkles to a shallow bowl.
-Use a large cookie scoop to form your cookies. One at a time, roll each cookie dough ball into the sprinkles to coat them completely with an even layer.
-Place the cookies on your prepared baking sheet, leaving plenty of space between each cookie to allow for spreading in the oven (I usually do 6 to a sheet max). Bake at 375°F for 12 minutes and allow to cool at least 10 minutes before diving in. Enjoy!

These nostalgic chewy peanut butter and jelly cook

These nostalgic chewy peanut butter and jelly cookies take a quick and easy one bowl peanut butter cookie dough and stuffs it with jelly for a delicious and dynamic treat that will bring you back to your childhood.

Peanut Butter and Jelly Cookies
-½ cup unsalted butter, softened
-1 cup smooth creamy peanut butter
-1 cup light brown sugar (tightly packed)
-1 large egg
-1 teaspoon vanilla extract
-1 cup all-purpose flour
-1 teaspoon cornstarch
-½ teaspoon baking soda
-2 tablespoons jelly (any works, I used grape)

Method
-Preheat your oven to 350°F and line a large baking sheet with a reusable baking mat or parchment paper.
-In a large mixing bowl, use a hand (or stand) mixer on high to cream together the butter, peanut butter, and sugar until well-combined and smooth.
-Add the egg and vanilla extract and mix again to combine.
-Mix in the flour, cornstarch and baking soda. Use a rubber spatula to scrape any dry ingredients stuck to the sides or bottom of the bowl and integrate.
-Use a large cookie scoop (or 4 tablespoons of dough) to portion your cookie dough. Line the cookie dough balls up on your prepared baking sheet, leaving space in between each one.
-Use your thumb to press down the middle of each cookie, so you’re left with an indent in the center of each dough ball.
-Fill each indent with ½ teaspoon of jelly.
-Wet your hands (this will make it easier to work with the sticky dough) and fold the peanut butter dough over the jelly, then roll the cookie in between two hands so that you’re left with a round peanut butter cookie with a jelly center.
-The jelly must be completely encapsulated, if you need to grab a little extra cookie dough to achieve this, feel free to!
-Bake on the top rack of the oven for 14-16 minutes. Allow them to cool completely so that the jelly has a chance to solidify before diving in. Enjoy!

This Brie and Apple grilled cheese boasts gooey me

This Brie and Apple grilled cheese boasts gooey melted cheese, crunchy fresh fruit, & sweet and sticky honey all in between crispy, buttery bread.

Brie & Apple Grilled Cheese
-2 slices sourdough bread
-2 tablespoons salted butter
-¼ ounce brie cheese
-2 tablespoons honey
-½ large green apple
-1 handful fresh rosemary or thyme for garnish (optional)

Method
-Generously spread butter on one side of each slice of bread. Flip bread over so buttered side is facing down. -Remove brine from brie and spread it across the unbuttered side of one slice of bread.  -Spread honey evenly over the brie.  -Core your apple and thinly slice one-half, spreading the slices across the top of the honey.  -Add the second slice of bread to the top with the buttered side up.  -Get a frying pan fit with a lid hot over medium heat, then place the sandwich in the center of the pan. Cook for 2-3 minutes covered over medium heat, until the bread is golden brown. -Remove the lid, flip and replace the lid. Cook for another 2-3 minutes on the other side until both slices of bread are golden brown and the cheese is melted.  -Slice in half, garnish with fresh rosemary (optional), and enjoy hot.

This recipe for snickerdoodles without cream of ta

This recipe for snickerdoodles without cream of tartar gives you the classic cinnamon sugar taste and soft and fluffy texture in just 20 minutes, with simple pantry ingredients and no chilling time!

Simple 20-Minute Snickerdoodles
-½ cup softened unsalted butter
-¾ cup granulated sugar
-1 large egg
-1 teaspoon vanilla extract
-1 ¼ cup all-purpose flour
-½ teaspoon baking powder
-½ teaspoon salt
-1 tablespoon granulated sugar + 1 ½ tablespoon cinnamon

Method
-Preheat your oven to 375°F and line 2 large baking sheets with parchment paper or a reusable baking mat.
-In a large mixing bowl, use a hand mixer on high to cream together the butter and sugar for 3-5 minutes until thoroughly combined.
-Add the egg and vanilla extract and use the mixer again until just combined.
-Add the flour, baking powder, and salt and mix again until smooth. Use a rubber spatula to integrate any dry ingredients stuck to the sides of the bowl.
-Use a large cookie scoop or about 3 tablespoons of dough to form 8 roughly equal-sized cookies and set them on one of your lined baking sheets.
-In a shallow bowl, make your cinnamon sugar by combining 1 tablespoon granulated sugar and ½ tablespoon ground cinnamon with a whisk or fork.
-One at a time, roll the cookie dough balls in the cinnamon sugar until they are completely coated on the outside. Line them up on the cookie sheets, leaving about 2 inches of space in between each cookie.
-Bake on the top rack for 12 minutes. Remove from the oven and sprinkle on some of the leftover cinnamon sugar, so that the entire snickerdoodle is coated (as they bake and spread you may notice the center is no longer covered in the cinnamon sugar). Cool completely and enjoy!

These Fluffy Lemon Pancakes are pillowy on the ins

These Fluffy Lemon Pancakes are pillowy on the inside, crispy around the edges, and infused with bold and zesty lemon flavor. Under 30 minutes!

-2 tablespoons granulated sugar (or raw cane sugar)
-1 tablespoon lemon zest (zest of 1 lemon)
-1 cup milk
-2 tablespoons lemon juice (juice of ~½ lemon )
-1 cup all-purpose flour
-2 teaspoons baking powder
-½ teaspoon salt
-1 large egg
-1 teaspoon vanilla extract
-3 tablespoons unsalted butter for frying

-In a small bowl, add the granulated sugar and lemon zest. Use clean hands to massage the zest into the sugar, to extract the most lemon flavor from the zest and infuse it into the sugar.
-In a measuring cup or small bowl, add the lemon juice to the milk, stir, and set aside to slightly curdle to make acidified buttermilk.
-In a large mixing bowl, whisk together the flour, baking powder, lemon zest sugar, and salt.
-Add the egg, vanilla extract, and your buttermilk mixture, and whisk until smooth, careful not to overbeat. You want a bubbly mixture that is thin enough to run off your spoon, but not too thin that it spreads too flat on the pan. If the mixture seems too thin at this point, you can add up to 2 more tablespoons of flour to the batter.
-Add butter to your griddle or frying pan and allow it to heat up on medium-high until the butter is melted.
-For the fluffiest, most perfectly round pancakes, use pancake molds. Pour batter into your molds or freeform circles onto the pan and cook over medium heat.
-When it’s ready to flip, the batter on the uncooked side will start to form little air bubbles. Use a spatula to flip the pancakes, and allow them to cook on the other side for 2-3 minutes.
-Continue to fry the pancakes, 2 or 3 at a time, until all of your batter is used up, adding butter when necessary. Serve warm with maple syrup. #lemonpancakes #freshlemon #homemadpancakes

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At Marley’s Menu, we aim to provide easy, efficient, and elevated recipes for busy people with gourmet palates. Our goal is to foster a community of foodies who love finding new ways to make cooking more accessible. See our editorial policy.

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