Spring Cookie Recipe for Quarantine

With more time being spent at home right now due to COVID and the quarantine, we’d venture to guess that you are spending A LOT of time in the kitchen. Like many, we take that as a great opportunity to test new recipes. Who doesn’t love a homemade chocolate chip cookie? Midwest Kitchens has you covered with this spring cookie recipe for quarantine which is sure to become a tried and true favorite. Trust us when we say these won’t last long! They’re the perfect sweet treat to welcome in the spring season.

Spring Cookie Recipe:

  • 1/2 cup butter, softened to room temperature
  • 1/2 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cup all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup pastel-colored chocolate candies


  1. In a medium bowl, whisk together the flour, cornstarch, baking soda and salt until combined. Set aside.
  2. Using a separate bowl, either with a stand or hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides of the bowl occasionally as needed. Add egg and vanilla, and beat on medium speed until combined, about 30 seconds. Add the dry ingredients and beat on medium-low speed until just combined.
  3. Fold in the chocolate candies by hand, using a spatula or wooden spoon, until they are evenly combined.
  4. Transfer the dough to an airtight container and refrigerate it for 2 hours, or until it is chilled through.
  5. Heat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  6. Once the cookie dough is completely chilled, remove it from the refrigerator. Scoop out and roll dough balls that are 1-inch in diameter. Then place the balls on a baking sheet that is either sprayed with nonstick cooking spray or lined with parchment paper.
  7. Bake for 10-12 minutes or until the edges are slightly crispy and the tops of the cookies are very lightly golden. The centers may look slightly undercooked. 
  8. Remove the cookies and let them cool on the baking sheet for about 5 minutes. Transfer them to a wire rack to finish cooling. Then dive in while the cookies are still nice and warm! Or transfer them to a sealed container and store for up to 3 days.

We like to enjoy our warm cookies with a scoop of ice cream on top!

For more recipe and lifestyle inspiration, please check out the Midwest Kitchens Instagram page on Instagram, and our Facebook page as well!

Posted Under: Entertaining, Holidays, Kitchens, Recipes

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