Tag Archives: cookie recipe

Celebrate Your Next Birthday (Or ANY Day Really) With These Cake Batter Chocolate Chip Cookies

16 May

I have been making funfetti cookies for years – they are cheap, easy to make, and they taste delicious – so what’s not to love about that, right? I was actually about to make another batch of those to gift to someone for their birthday when I came across these online – Cake Batter Chocolate Chip Cookies – basically a hybrid funfetti and chocolate chip cookie – all in one pretty, colorful treat!

Cake Batter Chocolate Chip Cookies  (Recipe Courtesy of Sally’s Baking Addiction)

Ingredients:

  • 1 1/4 cup all-purpose flour
  • 1 1/4 cup yellow or vanilla boxed cake mix (I typically use vanilla cake mix – you just need the DRY mix)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 egg, at room temperature
  • 1 and 1/2 teaspoons vanilla extract
  • 1 cup  chocolate chips (I used 1/2 cup of white and 1/2 cup of semi-sweet chocolate chips)
  • 1/2 cup sprinkles
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Assembled ingredients ready for action! Side note – this is a perfect time to use up all those half empty containers of sprinkles you have sitting around!

Directions:

  1. In a large bowl, sift together flour, cake mix, and baking soda. Set aside.
  2. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and beat on high until combined. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Add the chocolate chips and sprinkles. Mix on low until the add-ins are evenly disbursed.

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    Various stages of dough-inc the hodge podge of sprinkles (Easter, Valentine’s, Christmas – all present and accounted for!)

  3. Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3-4 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookies from spreading too much
  4. Once dough has been chilled, preheat oven to 350°F (177°C). Line two large cookie sheets with parchment paper or silicone baking mats
  5. Scoop rounded balls of the cold dough onto an ungreased baking sheet, use about 1.5 Tablespoons of cookie dough per cookie. Make sure to keep dough chilled when working in batches.
  6. Bake the cookies for 10-12 minutes until edges are slightly browned. Mine take 10 minutes exactly. The centers will still appear very soft, but the cookies will set as they cool. You can also press a few more chips into the tops of the cookies at this point (the chips will melt down and stick from the warm cookies).

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    Obviously you can’t smell through the screen – but trust me – the smell that fills the kitchen as these bake is divineeee

  7. Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.
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I love the look of these – all the colors of the sprinkles, and the dots of the white and semi sweet chips – so pretty and unique!

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3-4 days. Allow to come to room temperature and continue with step 4. Baked cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

….Of course, freezing the baked cookies or the dough itself would mean that you would have to have some left after making a double batch…oops….

 

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My littlest critic approved of them (after intense pre-inspection!)

Needless to say – these were a hit – as a gift, and in my own house, too! One to make again, for sure!

Baking With Nutella – Soft And Chewy Nutella White Chocolate Chip Cookies

31 Aug

Ok, I’m just going to say it – I LOVE NUTELLA. I love it on a waffle, on toast, on an apple – but most of all I love it on a spoon right from the jar. It is chocolatey, smooth, and amazing, and before I discovered this recipe for Soft And Chewy Nutella White Chocolate Chip Cookies, I thought that there was NO WAY Nutella could get any better – but I was wrong. The pairing of Nutella with butter, sugar, flour, and yes- more chocolate – is a recipe for delicious success! Check out how I created these gooey, delicious cookies:

Soft and Chewy Nutella White Chocolate Chip Cookies
(Recipe Courtesy of Averie Cooks)

YIELD: 11 large cookies
PREP TIME: 15 minutes
COOK TIME: about 9 minutes
TOTAL TIME: about 3 hours, for dough chilling

Ingredients:
1/2 cup unsalted butter, softened (1 stick)
heaping 1/3 cup Nutella (stir well before adding)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt, optional and to taste
1 cup white chocolate chips
1 cup semi-sweet chocolate chips
1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, Nutella, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.

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So – I went ahead and made a double batch of these – because twice as many cookies is always better, right?

2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.

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Oh hello Nutella dough!

3. Stop, scrape down the sides of the bowl, and add the white and chocolate chips, and beat on low speed until just combined, about 30 seconds.

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 In go the chocolate chips (yum)

4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few chocolate chips right on top of each mound of dough by taking chips from the underside and adding them on top.

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  Dough balls – before and after chilling

5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

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7. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

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I can’t even look straight at this – it’s too glorious. Warm, gooey center with melty chocolate chips…this is heaven!

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I really enjoyed making these – it’s a nice break from normal chocolate chip cookies, something a little different and a LOT delicious. The Nutella doesn’t overwhelm the cookie, but you can definitely taste it. If you don’t eat them all right out of the oven, I recommend you warm them up a bit before eating – it just makes them that much better (trust me!)

Loaded M&M Oreo Cookie Bars = Cookie Heaven

26 Jul

What is better than cookies? Well, not much if you ask me – but I would say one thing that’s better than cookies is MORE COOKIES. I’m thinking like a cookie bar with cookies baked inside – now that’s basically perfection for a cookie lover like myself. I had saved the recipe for these loaded Oreo M&M cookie bars a while ago – and now that I have made them, I have no idea why I waited so long – as they were easy, tasty – and did I mention – cookie in cookie?

Loaded M&M Oreo Cookie Bars
(Recipe Courtesy Of Averie Cooks)
Yield: 8×8 pan (9-12 generous squares)
Prep Time: 5 min
Cook Time: 20-25 min
Total Time: 30 min

Ingredients
1/2 cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
18 Oreo Cookies, coarsely chopped (I used Oreo Chocolate Birthday Cake Sandwich Cookies
about 1/2 cup M&M’s (I used plain, use your favorite flavor or other chopped candy)

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Ingredients = assembled. Let’s bake.
Oh – and – I’m making a double batch. Because, well – why NOT?

Directions
-Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
-In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
-Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.

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-Add the flour and stir until just combined, don’t overmix.

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-Stir in the Oreos.

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-Turn batter out into prepared pan, smoothing the top lightly with a spatula.
-Evenly sprinkle the M&Ms over the top, lightly pressing them down with your finger or a spatula.
-Bake for about 20 to 22 minutes, or until done based on add-ins used. Top should be set and edges slightly firm. A toothpick inserted in the center (if you can find a bare patch to test) should come out clean, or with a few moist crumbs, but no batter.

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-Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

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NOTES: I decided to add some M&M’s into the batter too (in addition to putting them on top). I used peanut M &M’s – which tasted great but was kind of messy when it came to cutting them – the candy kinda fell apart – so I would recommend plain using plain or even mini M&M’s instead

In the original recipe, she states that you can really use anything – any cookies or mix in’s – so it might be fun to experiment with these – mini peanut butter cups and peanut butter oreos, chips ahoy cookies and cut up snickers…I could go on and on – but you get the idea. No matter what you use they will turn out delicious!

 

Chewy Oatmeal M&M Cookies For The Win

19 May

I came across these beauties on Pinterest – and I knew immediately that I NEEDED them in my life – as I love oats, and I much prefer a chewy/gooey cookie to the crispy variety. Oh, and M&M’s rule – so there’s that too. So it was for sure a win on paper, and I wasted no time in figuring out if it was going to be a win in my mouth, too:

Chewy Oatmeal M&M Cookies (Recipe Courtesy of Sally’s Baking Addiction)

Ingredients:
½ cup (1 stick) unsalted butter, softened to room temperature
¾ cup brown sugar
¼ cup white sugar
1 large egg
2 tsp vanilla
1 2/3 cups old fashioned oats
1 cup flour
½ tsp cinnamon
½ tsp baking soda
¼ tsp salt
1 cup mini M & M’s (regular size may be substituted)

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Ingredients? Check! Oh, and I am making a double batch, because, well – why not?

Directions:

Cream Together the softened bugger and both sugars until smooth using a hand or stand mixer. Add egg and vanilla and mix on high until combined, about 2 minutes, scraping down the sides/bottom of bowl as needed

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In a separate bowl, mix together the oats, flour, cinnamon, baking soda and salt. Add this to the wet ingredients and mix on low until combined. Fold in the M&M’s (the dough will be very thick at this point). Chill the dough for at least 30 minutes in the refrigerator

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Ok – the dough is pretty and all – but let’s get down to business

Preheat oven to 325 degrees, and line two baking sheets with parchment paper

Roll out balls of dough (about 1 Tablespoon per cookie) and place 2 inches apart on the baking sheets. Bake for 10-11 minutes until very lightly browned on the sides (the centers will still look soft). Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack

Cover and store the cookies at room temperature for up to a week, or in the freezer for up to 3 months

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Aren’t they pretty? And they taste great too – the texture of the oats and mini M&M’s is perfect – and my family loved them too, which means I will definitely be making them again! They were great warm out of the oven, and they defrosted well from the freezer too, which makes it a great recipe to double (or triple!) and freeze some away for a rainy day…or a cookie emergency (you’d be surprised how often those occur, at least in my house anyway!)

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Peanut Butter Cup Cookies – A Seriously Easy And Delicious Addition To Any Cookie Exchange

4 Dec

Holiday Time = FOOD TIME. Seriously – there’s always so much to eat at the holidays, and it’s all so amazingly delicious! Personally, I enjoy the baked goods the most (big surprise, right?) – and while I love to spend time in the kitchen baking away, sometimes I like to whip out a fast and easy recipe that will get me in and out in no time.

These cookies are perfect for last minute party invitations, or in case you forgot about that cookie exchange you agreed to go to…just two ingredients, 8 minutes in the oven plus some cooling time, and you’ve got a delicious, “cookie exchange worthy” dessert!

Peanut Butter Cup Cookies

You Will Need:
-Premade Peanut Butter Cookie Dough Logs
-Reese’s mini peanut butter cups (unwrapped)
-Mini muffin tin(s)
-nonstick spray/shortening

Directions:
1. Heat oven to 375
2. Grease mini muffin tins using nonstick spray or shortening
3. Cut peanut butter cookie dough log into 1 ¼ inch pieces, and then cut each of the pieces into quarters
4. Place one piece into each greased muffin tin
5. Bake at 375 for about 8 minutes
6. Once removed from the oven, IMMEDIATELY press an unwrapped Reese’s cup into each cookie
7. Let them cool before removing from the muffin tins

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The biggest pain about this? The fact that you have to unwrap a bunch of peanut butter cups and NOT eat them all immediately – willpower is a tricky thing…

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Here they are before and after baking – they are ready for their chocolaty additions!

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Quick work done by me – I pressed all those suckers in quick!

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The holidays are a BUSY time – and these cookies are the perfect way for me to make something for a party without too much time in the kitchen. Frees up my time for this guy – ain’t he cute? He liked the cookies too!

Give Some Love This Valentine’s Day With These Chocolate Chocolate Chip Oatmeal Cookies

2 Feb

Valentine’s Day is only 12 days away (not that I’m counting…)! I know it’s not exactly everyone’s favorite holiday – but I personally love it – cards, flowers, candy, chocolate – what’s not to love, right? OK – maybe you need some convincing – and I have just the thing. COOKIES! That’s right, cookies – who doesn’t love them? They come in about a million varieties, are easy to make, and are the perfect gift to give to your loved ones, because not only do they show you care enough to bake for them, but they taste delicious too!

These chocolate chocolate chip oatmeal cookies have it all – oats (one of my favorite things), a chocolate cookie, and plenty of chocolate chips

Chocolate Chocolate Chip Oatmeal Cookies (Recipe Courtesy of Something Swanky)

Ingredients
1/2 cup butter, softened
1/2 cup shortening
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1/2 tsp baking soda
1 tsp sea salt
1 tsp vanilla
1/4 cup cocoa powder
1 1/2 cups all purpose flour
1 cup old fashioned oats
2 cups semi-sweet chocolate chips

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The various stages of dough-ness

Instructions
In a stand mixer, beat together the butter and the shortening. Add the brown sugar and granulated sugar, beat until creamy.
Add the eggs, one at a time and mixing in between each addition.
Add the sea salt and the vanilla. Mix well.
Mix in the cocoa powder, flour, oats, and baking soda until dough forms, but don’t over mix.
Add the chocolate chips and mix.
Scoop onto a parchment or silicon lined baking sheet by rounded tablespoons. Bake at 375 degrees for 10-14 minutes, until edges are set and a toothpick inserted comes out clean.

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Look at that huge pile of dough – isn’t it amazing? I gave them the full 14 minutes in the oven and they came out perfectly. I also used my handy scoop so that the cookies were all the same size.

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Nothing better than a huge tower of fresh cookies…

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They were Andrew approved, and I have to say I really enjoyed them as well – chewy on the edges and the middles were nice and soft. There were plenty of chocolate chips in the cookies, and the oats added a really nice texture to them too. I would definitely make these again – they were easy, quick, and delicious

This Valentine’s Day skip the generic heart shaped box of chocolates and bake some chocolate chocolate chip oatmeal cookies for your sweetie – they will be so ecstatic that they might just share them with you (or you can always hoard a few aside for yourself before you wrap them up…just sayin’…)

 

Gettin’ Into That Holiday Spirit With These Molasses Triple Chocolate Cookies

7 Dec

It’s hard to believe that Christmas is less than three weeks away – time sure flies doesn’t it? I think for me time has gone particularly fast these past two months – as my little guy has been growing up so quickly !

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Needless to say – I haven’t had a ton of time to shop, or cook, or bake, or do much except cuddle my boy (which isn’t exactly a bad thing in my book!), but when I came across this recipe for Molasses Triple Chocolate Cookies, I knew I had to make it for my man – who is a huge molasses cookie fan, and a huge chocolate fan (but who doesn’t love chocolate, right?!)

I love Averie Cooks – her recipes are easy, delicious, and most of all I love her pictures – they are so beautiful and I always strive to make my desserts look just as good as hers! I get emails when she posts new entries on her blog, and I have made a bunch of stuff from her site, and I figured what better way to get into the Christmas mood than with the scent of molasses wafting through the house?

 

Molasses Triple Chocolate Cookies

Ingredients:

For the Cookies
1/2 cup unsalted butter, melted
1 large egg
1 cup brown sugar, packed (either light or dark)
1/2 cup granulated sugar
1/4 cup unsulphered molasses (not blackstrap, it’s much more pungent and bitter; I use Grandma’s Original)
2 tablespoons canola or vegetable oil
1 1/2 teaspoons vanilla extract
1 tablespoon natural unsweetened cocoa powder
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt, or to taste
2 1/4 cups all purpose flour
1 1/2 teaspoons baking soda
6 ounces (3/4 cup) semi-sweet chocolate chips
5 ounces bittersweet baking chocolate or dark chocolate, roughly chopped into chunks (I use Trader Joe’s 72% Pound Plus bar; use a favorite bold dark chocolate or chocolate bar)

For the Cinnamon-Sugar Coating for Rolling
about 3/4 cup granulated sugar
1 teaspoon cinnamon

Directions:

For the Cookies – In a large microwave-safe mixing bowl, melt the butter, about 1 minute on high power. To the slightly cooled butter (so you don’t scramble the egg), add the next eleven ingredients – the egg, 1 cup brown sugar, 1/2 cup granulated sugar, molasses, oil, vanilla, 2 teaspoons cinnamon, ginger, cloves, salt and whisk vigorously to combine until batter is smooth and silky. Add the flour, baking, soda and stir to just incorporate; batter will be thick

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Fold in the chocolate chips and chocolate baking chunks (I used nearly 6 ounces; using a total of 1 1/2 cups semi-sweet chocolate chips is okay if you don’t have baking chocolate or a chocolate bar to chop). Cover mixing bowl or transfer batter to an airtight food storage container and refrigerate dough for at least 2 hours, up to 5 days, prior to baking.

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Preheat oven to 350F, line two baking trays with Silpat Non-Stick Baking Mat liners, parchment, or spray with cooking spray; set aside.

For the Cinnamon-Sugar Coating for Rolling – In a small bowl, combine about 3/4 cup granulated sugar, 1 teaspoon cinnamon, and stir to combine.

Using a cookie scoop, form 2-ounce mounds of dough and roll each ball through the cinnamon-sugar mixture and place on baking trays, spaced about 2 inches apart (I bake 8 to a tray).

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Allow cookies to bake in fairly domed-up, mounded, ball-like shapes. Bake for about 8 to 9 minutes, or until tops have just set, taking care not to overbake so they stay soft and chewy.

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Upon removing trays from oven, if cookies stayed domed while baking (likely they will) immediately give cookies a firm yet gentle tap or two with the back of a spoon to flatten them. This creates a crackled top appearance and exposes some of the melted chocolate chips and chunks. Allow cookies to cool on baking sheets for about 5 minutes before moving them to a rack to finish cooling. Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months

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I followed this recipe exactly, and was very pleased with the results – a dense, chocolaty cookie with a fine cinnamon sugar coating that went perfectly with milk and hot cocoa

The only thing I would do differently next time is I used dark chocolate, I think I would like to try it with the bittersweet chocolate to give more of a flavor contrast (as the chocolate in the cookies all tasted pretty much the same)

My man was happy, and so was I – these are a great alternative to plain gingerbread or molasses cookies, and they are perfect to make and give as a gift from the heart this Christmas (just be sure to make extra for yourself…)