Sand Art Cookies
Transform your cookie-baking experience with these vibrant and irresistibly fun Sand Art Cookies! This delightful recipe combines layers of colorful ingredients like brown sugar, oats, chocolate chips, and M&M candies to create a visually stunning "sand art" effect when presented in a jar. It’s a creative way to gift homemade cookie mixes or whip up a batch of fresh-baked treats in under 30 minutes! Perfectly chewy and packed with texture, these cookies balance the sweetness of chocolate with the warmth of vanilla and the hearty crunch of oats. Whether you're baking for a festive occasion or craving a quick dessert, this recipe offers charm, flavor, and a touch of artistry. Make them for yourself or give the beautifully layered dry mix as a thoughtful, edible gift!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Brown sugar, packed
- 0.5 cups Granulated sugar
- 0.75 cups Quick oats
- 0.5 cups Chocolate chips
- 0.5 cups M&Ms or similar candies
- 1 teaspoons Vanilla extract
- 0.5 cups Unsalted butter, softened
- 1 large Egg
Instructions
In a decorative jar or a bowl, layer the dry ingredients in the following order: flour mixed with baking soda and salt, brown sugar, granulated sugar, oats, chocolate chips, and candies. Gently press each layer to create a visually appealing sand art effect if using a jar.
If you're baking the cookies immediately, start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, beat the softened butter, egg, and vanilla extract until creamy.
Pour the layered dry ingredients into the bowl with the wet ingredients and mix until just combined. Avoid overmixing.
Using a tablespoon or cookie scoop, portion out dough balls and place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 8–10 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will set as they cool.
Remove the baking sheet from the oven and allow the cookies to rest for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies immediately, or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.6 g | 182% | |
| Saturated Fat | 83.6 g | 418% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1470 mg | 64% | |
| Total Carbohydrate | 432.2 g | 157% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 259.9 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 319 mg | 25% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 965 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
