Copycat Krokem Cookies Recipe

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With its perfect blend of crispy edges, soft, gooey centers, and bold flavors, this artisan treat takes everything we love about cookies and elevates it to dessert royalty. But what if I told you that you can recreate Krokem Cookies right in your kitchen?

How to make Krokem Cookies

Krokem Cookies (styled as “NY Style Cookies”) is an artisan cookie company based in Orlando, Florida, specializing in New‑York‑style oversized, stuffed and creative cookies.

Ingredients:

To recreate the indulgent magic of Krokem Cookies, you’ll need:

Cookie Dough Base

• 2¾ cups all-purpose flour
• 1 tsp baking powder (helps with a subtle rise)
• ½ tsp baking soda (adds softness to the texture)
• ½ tsp salt
• 2 sticks (1 cup) unsalted butter, softened
• 1 cup dark brown sugar (adds moisture and depth of flavor)
• ½ cup granulated sugar
• 1 large egg
• 1 large egg yolk (for added richness)
• 2 tsp vanilla extract

Chocolate Mix & Filling

• ½ cup semisweet chocolate chips
• ½ cup milk chocolate chips
• ½ cup white chocolate chips
• 3 tbsp cookie butter (store-bought or homemade, for filling)
• 1 macaron per cookie, store-bought or baked fresh (optional—but key for authenticity)

Instructions:

Step 1: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.

Step 2: In a large mixing bowl, use a hand or stand mixer to beat the softened butter, dark brown sugar, and granulated sugar until light and fluffy—about 2-3 minutes. Add the egg, egg yolk, and vanilla extract, and mix until fully combined.

Step 3: Gradually add the dry ingredient mixture to the wet ingredients in batches. Mix until just incorporated (don’t overmix).

Step 4: Fold in the semisweet, milk, and white chocolate chips carefully to ensure even distribution throughout the dough.

Step 5: For best results, cover the dough with plastic wrap and chill in the refrigerator for at least 2 hours (or overnight). This step will enhance the flavor and improve the cookie’s texture.

Step 6: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Scoop out ¼ cup cookie dough for each cookie (these are large-sized cookies!) and flatten slightly. Place a small dollop of cookie butter in the center of the dough and press a macaron into the filling. Roll the dough around the filling, creating a ball.

Step 7: Place cookie dough balls on the prepared baking sheet, leaving enough space (about 2-3 inches) between each cookie. Bake for 10-12 minutes or until the edges are slightly golden but the center looks soft and underbaked. Let the cookies cool on the baking sheet for 5-7 minutes before transferring to a wire rack.

Tips for Perfect Krokem Cookies:

• Don’t skip chilling: Chilling the dough prevents the cookies from spreading too much in the oven, creating the thick, chewy texture that Krokem Cookies are known for.
• Use premium ingredients: Invest in high-quality chocolate and cookie butter. The flavor really shines in a recipe like this.
• Reheat for gooey centers: Warm the cookies slightly before serving to recreate the freshly baked cookie experience.
• Get creative: Experiment with fillings like Nutella, peanut butter, or caramel if cookie butter isn’t available.

What to serve with

Krokem Cookies are indulgent and flavorful on their own, but pairing them with the right accompaniments can elevate the experience even further.

Milk & Dairy Alternatives

• Classic Milk: Whether whole, 2%, or skim, milk is the ultimate accompaniment to cookies—its creamy texture complements the richness of the chocolate and cookie butter filling.
• Chocolate Milk: For the chocolate enthusiasts, chocolate milk pairs beautifully with the triple chocolate blend in Krokem Cookies.
• Almond Milk or Oat Milk: For a dairy-free option, almond milk or oat milk (especially the vanilla-flavored ones) work well.

Coffee

• Espresso: A strong, bold espresso cuts through the sweetness of the cookies and highlights the chocolate notes.
• Latte or Cappuccino: A frothy latte adds a touch of creamy sweetness to complement the cookie butter flavor.
• Iced Coffee: Serve chilled iced coffee with a hint of caramel syrup for a refreshing pairing.

Tea

• Black Tea: Earl Grey or English Breakfast offers a robust flavor that pairs well with the richness of the cookies.
• Chai Tea: The warming spices in chai tea (like cinnamon, cardamom, and nutmeg) complement the cookie’s buttery and chocolatey profiles.
• Green Tea: A light cup of green tea provides a subtle contrast, perfect for cleansing the palate after each bite.

Hot Chocolate

• Serve hot chocolate with whipped cream and marshmallows for double chocolate decadence. Garnish with a sprinkling of crushed cookies for a playful twist.

Ingredient Substitutes

If you’re planning to make Krokem Cookies but need to adapt the recipe due to dietary restrictions, lack of specific ingredients, or personal preferences, you’re in the right place!

1. Flour Substitutes

The base of any cookie is the flour, but you don’t always have to use all-purpose flour. Here are substitution options:

Gluten-Free Options

• Gluten-Free All-Purpose Flour: Use a 1:1 gluten-free flour blend (one that contains xanthan gum for binding). This is the best option for maintaining the structure of the cookie.
• Almond Flour: Adds a nutty flavor and works well, especially if you chill the dough to help it hold together. Substituting almond flour completely may result in more crumbly cookies, so consider using a mix of almond flour and a gluten-free flour blend.

Whole-Grain or Alternative Flours

• Whole Wheat Flour: Offers a nuttier flavor and added fiber but can make the cookies denser. Use a 1:1 substitution, but mix it with all-purpose flour (e.g., 50% each) for a lighter texture.
• Oat Flour: Adds a hint of sweetness and a chewy texture. Use 1¾ cups of oat flour for every 2 cups of all-purpose flour.

2. Butter Substitutes

Butter is vital for the richness and soft texture of Krokem Cookies, but there are effective alternatives:

Dairy-Free & Vegan Options

• Vegan Butter: Choose a high-quality plant-based butter (like one made with coconut oil or avocado oil) for a straightforward 1:1 swap.
• Coconut Oil: Use solid coconut oil in place of butter. It will add a mild coconut flavor, so be prepared for the flavor shift. Use a 1:1 ratio.
• Vegetable Shortening: This makes the cookies slightly crispier and less buttery in flavor, but it’s a good dairy-free option.

Other Substitutes

• Applesauce: Use ½ cup of unsweetened applesauce for every 1 cup of butter. This will make the cookies softer and spongier, making them ideal for small cookies.
• Greek Yogurt: Use ¾ cup of Greek yogurt to replace 1 cup of butter for a lower-fat alternative.

3. Sugar Substitutes

The combination of brown sugar and granulated sugar in the original recipe brings moisture and sweetness. Here’s how to adapt:

Brown Sugar

• Coconut Sugar: A natural and unprocessed option that mimics the caramel-like flavor of brown sugar. Swap in equal parts.
• Maple Syrup or Honey: Use ¾ cup of maple syrup or honey for every 1 cup of brown sugar. You’ll need to decrease other liquid ingredients slightly to offset the extra moisture.

Granulated Sugar

• Raw Cane Sugar: A less processed option that can be used as a cup-for-cup substitute.
• Monk Fruit Sweetener or Erythritol: These are great sugar-free alternatives for reduced-calorie cookies. Use a 1:1 substitute, but note that the texture may be slightly different.

4. Egg Substitutes

Eggs provide structure and moisture, but you can make Krokem Cookies without them if needed:

Vegan and Plant-Based Swaps

• Flaxseed Meal: To replace 1 egg, mix 1 tbsp of flaxseed meal with 3 tbsp of water and let it sit for 10 minutes. The mixture acts as a binder.
• Chia Seeds: Similar to flaxseeds, use 1 tbsp chia seeds and 3 tbsp water for each egg.
• Unsweetened Applesauce: Replace 1 egg with ¼ cup of applesauce. This also adds moisture.

Other Substitutes

• Mashed Banana: Use ¼ cup mashed banana per egg for a fruity alternative. The banana flavor may stand out, so this works well in recipes with chocolate.
• Greek Yogurt or Silken Tofu: Use ¼ cup of either to replace one egg. Both provide creaminess and help bind ingredients.

5. Chocolate Chip Substitutes

The gooey chocolate pieces are a key part of Krokem Cookies, but you can try these options for variety or dietary needs:

• Dark Chocolate Chunks: Chop a high-quality dark chocolate bar into chunks for a slightly bittersweet bite.
• Vegan Chocolate Chips: Opt for dairy-free brands like Enjoy Life or Lily’s for a vegan option.
• Carob Chips: A non-chocolate alternative with a slightly sweeter taste.
• Dried Fruit or Nuts: Replace chocolate chips with dried cranberries, raisins, or chopped pecans for a unique twist.
• White Chocolate Substitute: If you’re out or avoiding white chocolate, try butterscotch chips or peanut butter chips.

6. Cookie Butter Substitutes

If you don’t have cookie butter or want to try another filling, here are some options:

• Nutella: The rich chocolate-hazelnut spread makes a fantastic alternative to cookie butter.
• Peanut Butter: Swirl in creamy or chunky peanut butter for a nutty kick.
• Sunflower Seed Butter: This is a nut-free option with a creamy, slightly sweet flavor.
• Dulce de Leche or Caramel Spread: Adds a gooey, toffee-like sweetness to the cookies.

7. Macaron Substitutes (Optional Component)

Macarons are a unique filling element in Krokem Cookies. If you don’t have them:

• Mini Marshmallows: Press a few into the dough for a gooey center.
• Homemade Meringue: Add a dollop of meringue to replicate the fluffy texture.
• The cookies will still be amazing without this extra touch.

8. Vanilla Extract Substitutes

While vanilla extract is a staple for flavor, you can substitute it with:

• Almond Extract: Use ½ tsp since it has a stronger flavor.
• Maple Syrup: Though not as intense as vanilla, maple syrup can add warmth and sweetness.
• Vanilla Bean Paste or Powder: Use these at a 1:1 ratio for a more concentrated vanilla flavor.

Final Thoughts

The beauty of making Krokem Cookies at home is that you can personalize every ingredient to suit your taste while staying true to their signature stuffed, layered texture. 

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