Pioneer Woman Cookies: Spreads Recipe - Easy & Delicious Dessert

Last Saturday morning, while flipping through channels, I stumbled upon a new episode of Ree Drummond’s show, The Pioneer Woman on the Food Network. This particular episode was centered around football camp, where Ree was preparing a massive 120 sandwiches along with a batch of delightful “Spreads” cookies for the hungry football players.

Pioneer Woman Spreads Cookies ready to be served

These “Spreads,” as they are affectionately called, are a long-time favorite treat of Ree’s older brother. Essentially, they begin as a simple cookie dough base, generously topped with melted chocolate chips and any other toppings you desire. In her original blog post from 2009, Ree kept it classic with just the melted chocolate. However, on the show, she elevated these cookies to a whole new level by loading them up with a variety of exciting toppings, making them perfect for a crowd.

Close up of Pioneer Woman Spreads Cookies with melted chocolate

Inspired by Ree’s episode, I decided to try making these Pioneer Woman Cookies myself. For my first attempt, I opted for a colorful and fun approach, topping my spreads with two different kinds of candy sprinkles. This is a fantastic option if you’re looking to add a bit of whimsy and visual appeal, especially if you’re making these for children or a festive occasion.

Pioneer Woman Spreads Cookies decorated with colorful sprinkles

For another version, seeking a richer, more decadent flavor, I chose to sprinkle a generous amount of Heath English Toffee Bits on top. I’m a huge fan of these toffee bits; their crunchy texture and buttery caramel flavor complement the chocolate and cookie base perfectly. They’re also amazing in scones, as highlighted in this recipe, if you want to explore more toffee-infused treats.

Pioneer Woman Spreads Cookies topped with Heath English Toffee Bits

The cookie dough itself is wonderfully simple to work with, closely resembling a classic cookie dough. You simply spread it evenly onto a baking sheet. After baking for about 15 to 20 minutes until the edges turn a beautiful golden brown, you pull it out of the oven and immediately scatter chocolate chips across the hot surface. Returning it to the oven for just one more minute allows the chocolate chips to soften just enough so you can easily spread them into a smooth, melted layer using an offset spatula. It’s seriously one of the easiest baking processes imaginable!

Spreading melted chocolate chips on Pioneer Woman Spreads Cookies

Once cooled, these Pioneer Woman Spreads Cookies are incredibly versatile. You can cut them into squares of any size you prefer. I found that refrigerating them for about 15 minutes before cutting makes the process much cleaner and easier, preventing them from crumbling.

Cutting chilled Pioneer Woman Spreads Cookies into squares

For my batch, I divided the dough between two quarter-sheet pans, which yielded a perfect thickness. You have the flexibility to make one large spread on a half-sheet pan or create smaller, individual cookie bars if you prefer. On the show, Ree showcased a particularly indulgent s’mores version, loaded with crushed graham crackers, mini marshmallows, M&Ms, and a drizzle of caramel sauce – a truly “gone wild” s’mores experience!

Pioneer Woman Spreads Cookies cut into various sizes on baking sheets

While I was busy baking these delightful Pioneer Woman cookies, my dog Cidney decided to supervise from her comfy Costco dog bed (the cover was in the wash that day!). I think she was slightly perturbed by me interrupting her nap time, but the aroma of baking cookies was likely a decent consolation.

Cidney the Girl Dog supervising cookie baking from her dog bed

Spreads by The Pioneer Woman

Ready to bake your own batch? Here’s the recipe, adapted from Ree Drummond, The Pioneer Woman. You can find her original recipe from 2009 and also on the Food Network.

Ingredients:

1 cup (200 grams) light brown sugar
1 cup (2 sticks) butter, room temperature
1 large egg
2 cups (280 grams) all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon baking soda (added for a bit more lift)
1 teaspoon vanilla extract
6 – 8 ounces semi-sweet chocolate chips (8 ounces recommended for extra chocolatey goodness)

Instructions:

Preheat your oven to 350 degrees F (175 degrees C).
Line a half-sheet or quarter-sheet pan with parchment paper. (Parchment paper makes cleanup a breeze!)
In a small bowl, whisk together the all-purpose flour, kosher salt, and baking soda.
In a large bowl with an electric mixer using the paddle attachment, cream together the softened butter and light brown sugar until the mixture is light and fluffy.
Beat in the large egg until well combined, making sure to scrape down the sides of the bowl to ensure everything is evenly mixed.
Stir in the vanilla extract and blend.
With the mixer on low speed, gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined. Be careful not to overmix.
Using an offset spatula, spread the cookie dough evenly onto your prepared baking pan, aiming for a thickness of about 1/4 to 1/2 inch. Leave a little space from the very edges of the pan.
Bake in the preheated oven for 15-20 minutes, or until the edges are nicely golden brown.
Remove the pan from the oven (but leave the oven on). Sprinkle the semi-sweet chocolate chips evenly over the hot cookie base.
Return the pan to the oven for just 1 minute, allowing the chocolate chips to soften and become melty.
Take the pan out of the oven and use your offset spatula to gently spread the melted chocolate chips into a smooth, even layer over the cookie.
Now’s the fun part – add your selected toppings! Sprinkles, toffee bits, chopped nuts, mini marshmallows, caramel sauce, the possibilities are endless.
Allow the Pioneer Woman cookies to cool completely before cutting them into squares or bars. For cleaner cuts, refrigerate for about 15 minutes before slicing.
Enjoy these easy and delicious Spreads!