Hot Cocoa Cookies

It's the holiday season and I have to hang my head and admit that holiday baking has been the furthest thing from my mind.  Being 9 months pregnant probably has something to do with that, but still!  Today I decided that this must change!  I browsed through some recipes and found this one that I thought would be perfect!  It definitely satisfies the chocolate craving I've been having :) I found the recipe over here. 

Ingredients:

1 stick (4 ounces) unsalted butter

12 oz. chopped semisweet chocolate (bars)
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups light brown sugar
3 eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
Marshmallows
and I used semi-sweet chocolate chips instead of the baking chocolate for the tops of the cookies.


 Directions:

In a medium saucepan, melt together:  butter and 12 oz. chopped semisweet chocolate (bars).  Stir frequently over medium heat until smooth. Let cool for 15 minutes.

In a medium bowl, whisk together:  flour, unsweetened cocoa powder, baking powder and  salt.

Using an electric mixer, beat together:  light brown sugar, eggs,  and vanilla extract.

Beat on low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended. Add the flour mixture in 2 batches, mixing on low speed until just combined. Refrigerate the dough for at least 1 hour.
Preheat the oven to 325 degrees F. Line 2 large baking sheets with parchment paper. Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange about 16 balls 2 inches apart on each cookie sheet, flattening slightly. Bake until the tops of the cookies crack, about 12 minutes.

Meanwhile, cut 7.5 ounces of semisweet chocolate (bars) into 1-inch squares. Snip 8 marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides.

Remove the cookie sheets from the oven and gently press a marshmallow half, chocolate side down, into each cookie. Bake until the marshmallows are just softened, about 4 minutes. Transfer the pans to racks to cool for 5 minutes.
Grate 5 ounces of semisweet chocolate over the hot cookies. Using a spatula, transfer the cookies to the racks and let cool. Repeat the process with the remaining dough, marshmallows and chocolate. Bake each batch on a clean sheet of parchment paper.

Seriously, a cookie shouldn't be allowed to taste this good!
From my kitchen to yours, ENJOY!

 photo credit

Brownie Peppermint Cookies

If you are looking for a festive, yummy, and adorable treat either for your family or to give away, this is a GREAT cookie to make!  My kids helped me make them for others this week and they were super simply and my kids definitely approved of the cookie!  I found the recipe over at Cooking Classy. 

What the recipe called for:

For the Cookie:

1 (18.3 oz) pkg brownie mix (I used Betty Crocker fudge brownie mix)

1 1/4 cups all-purpose flour

1/4 cup packed light-brown sugar

1/4 tsp salt

2 large eggs

2 Tbsp milk

1/2 cup unsalted butter, melted

1 tsp vanilla extract

3/4 tsp peppermint extract

1 recipe vanilla cream frosting, recipe follows

1/2 cup crushed peppermint candy canes

 

Directions: 

 Preheat oven to 350 degrees.  Butter a cookie sheet and set aside.  In a large mixing bowl, whisk together brownie mix, flour, brown sugar and salt.  Add in eggs and milk and stir with a large spoon.  Add in melted butter, vanilla and peppermint extract, stir until well blended.  Spoon dough by heaping tablespoonfuls onto greased cookie sheet (you can fit 12 per sheet).  Bake for 10 minutes.  Remove from oven and allow to cool completely before frosting.  Once cool, frost each cookie and sprinkle with crushed candy canes.

 

Ingredients for the frosting:

4 cups powdered sugar

1/2 cup unsalted butter, softened

6 Tbsp heavy cream

1 tsp vanilla extract

1/4 tsp salt

 

Directions:

In a large mixing bowl, with an electric mixer, whip together sugar, butter and cream until fluffy.  Stir in vanilla and salt, blend well.

 

 Looks SUPER yummy and pretty doesn't it?  

From my kitchen to yours, enjoy!

Photo Credit

 

Cherry Chocolate Cookies

This cookie recipe is perfect for Valentines Day!  I made these with our teen guys at church for a bake sale we were prepping for.  Cherry's and chocolate, mmmmm!!!!  The recipe originally came from here.

What the recipe called for:
1 cup unsalted butter, softened, but still cool
1 cup powdered sugar
1/8 teaspoon salt
2 teaspoons maraschino cherry “juice”
1/4 teaspoon almond extract
2 and 1/4 cups all-purpose flour
1/2 cup maraschino cherries, chopped
Granulated sugar, for sprinkling the cookies


1. Preheat the oven to 325 degrees.
2. In the bowl of your standing mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 1 minute.
3. Reduce the speed to the lowest setting and slowly add the powdered sugar and salt.
4. Add the cherry juice and the almond extract until combined.
5. With the mixer still on low, slowly add the flour, scraping down the sides of the bowl as needed.
6. Increase the mixer speed to medium and add the cherries.
7. Shape the dough into 1-inch balls, and place the balls on a baking sheet, approximately 2 inches apart.
8.  Using your thumb, gently press each cookie in its center until the cookie is about 1/2-inch thick.
9.  Sprinkle each cookie with a little granulated sugar.
10.  Bake the cookies until the bottoms are lightly browned, about 14 minutes.
11. Once removed from the oven, immediately press a chocolate kiss into each cookie’s center.
12.  Transfer the cookies to a wire rack to cool completely.

From my kitchen to yours, Enjoy!!

Kid friendly cookies

We had a special dinner a few weeks ago at our church and I knew there would be some little ones running around so I wanted to make some kid friendly desserts.  They are simple sugar cookies made to look like a melted snowman.  SUPER cute and the kids loved them!  I wish I had a bit more artistic ability to make them even cuter, but hey, it was my first time and in the eyes of my little ones they looked amazing :)  The idea came from here.

What I used:
My sugar cookie recipe came from here....

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract

Also, you will need frosting, I made my own from scratch but you can easily pick up some already made and also  giant marshmallows.

For the cookies: 
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside. 
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. 
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.  

Once the cookies are cool, load them up with the cookie icing and spread it around with the back of a spoon, let some dribble over the edge for a "puddle" look.  Spray a microwave safe plate with cooking spray and place your giant marshmallows on it.  Cook the marshmallows for 20 seconds.   Be sure to really watch them because you don't want the marshmallows to double in size.
Spray your fingers and then pull off the plate and place on cookie.  The simply decorate the cookies how you want them to look!  So cute and kids love them!

photo courtesy

From my kitchen to yours, ENJOY!

Ultimate Chocolate Chip Cookie n' Oreo Brownie Bar

The cookie and brownie (not to mention chocolate!) lover in you will appreciate this recipe!!  I found it over here and I am SO thankful this recipe found me ;)  I know our family and our teen group at church is going to love them!  They are so easy to whip up and really don't take much time, especially if you have a kitchen aid to do most of the mixing for you.  I made these this morning and it makes your house smell SO yummy too :)

What the Recipe called for:
Your favorite cookie dough recipe.  I used my own from over here.
Pkg of Oreos (I used the off brand because I'm cheap like that :)
1 family size pkg. Brownie mix

Mix up your cookie dough and spread in a 9x13 baking dish.  You can line your baking dish with wax paper that is sprayed with non-stick cooking spray.  Take your Oreos and spread out making a complete layer of cookies on top of the cookie dough.  Mix up your brownie mix and pour on top of the cookies.  Spread so it is all even on top of the cookie layer.  Bake at 350 for 45-50 min.  Remove from oven and top with hot fudge and ice cream if you so choose.  Then enjoy a little heaven on earth!

Photo Credit 

From my kitchen to yours, Enjoy!

Pumpkin Chip cookies

I came up with this recipe trying to make something out of the ordinary.  I really just experimented to see how it would all taste and it came out tasting great! 

What I used:
1 cup shortening
1 cup sugar
1/2 cup brown sugar
2 eggs
2 tsp. vanilla
2 cups flour
1 1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
dash of nutmeg
1 tsp. pumpkin pie spice
12 oz. semisweet choco chips

Cream first 5 till light. Sift dry ingredients. Mix together. Add chips. Take a spoon (like a cereal spoon) and scoop out dough. Roll into balls and place on a sprayed cookie sheet. Continue until all dough is rolled into separate 1 or 2 in. balls. Bake at 375 for 10-12 minutes.

From my kitchen to yours, enjoy!

Oatmeal Raisin Cookies

I can take no credit for this recipe :)  I basically just copied what the recipe I found said!  You can find the recipe here, or you can just read below and see how they are made. 

What the recipe called for:

• 3/4 cup butter, softened
• 3/4 cup white sugar
• 3/4 cup packed light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 3/4 cups rolled oats
• 1 cup raisins

1. Preheat oven to 375 degrees F (190 degrees C).
2. In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

Sorry the photo isn't the best quality (it's a cell phone pic) but you get the idea.  Warm and chewy....the perfect oatmeal raisin cookie!  From my kitchen to yours, enjoy!

Softest Chocolate Chip Cookies!

After being inspired by a friend, I decided to give this recipe a try.  I mean, the pictures alone made it look SO good, but I did end up tweaking it a bit to suit our own families taste.  WOW.  After baking these cookies I of course HAD to taste test and boy I think I should be careful to not have these cookies in our house too often!  I may change my shape to round if they are in our house frequently!  Give them a try and let me know what you think!

What I used:
3 1/2 cups all purpose flour
1 tsp. baking soda
1 cup butter, softned
3/4 cup brown sugar
1/3 cup white sugar
1 pkg. (3.12 oz size) french vanilla instant pudding mix
2 eggs
1 tsp. vanilla extract
1 pkg (12. oz) of semi-sweet chocolate chunks


Pre-heat oven to 350 degrees.
In a large bowl add your butter and sugars until mixed well.  Add in pudding mix and stir together until well blended.  Add in your eggs and vanilla and mix well.  Add your baking soda and flour stir until blended.  Add chocolate chunks and mix it all together. 
Take your cookie sheets and spray them with cooking spray and then take dough by spoonfuls and place on cookie sheet (you thought I was going to say place it in your mouth didn't you? :).  Bake for 12-15 min. or until outside edges are golden brown. 
Ya, just try to tell me these don't LOOK amazing!  The taste is just as good :)

Mint chocolate chip Cookies

Ooooohhhhh, this is a little bit of heaven on earth people!  I would never lead you astray, you know that right?  So when I tell you how divine these cookies are (not to mention the dough!) you can trust me :)  For those mint chocolate chip cookie lovers out there, these are definitely worth a try :)  I came up with the recipe all on my own simply because I was feeling adventuresome and this just sounded so good! 

What I used:
1 cup shortening
1 cup sugar
1/2 cup brown sugar
2 eggs
2 tsp. vanilla
3 cups flour
1tsp. mint extract (you can add more or less depending on the extract you have.  Some are more concentrated then others)
1 1/2 tsp. salt
1 tsp. soda
12 oz. semisweet choco chips

Cream first 5 till light. Sift dry ingredients. Stir well. Add chips and extract. Take a regular spoon (like a cereal spoon) and scoop out dough. Roll into ball and flatten ever so slightly and  place on a sprayed cookie sheet. Continue until all dough is rolled into separate 1 or 2 in. balls. Bake at 375 for 10-12 minutes.
Best enjoyed if consumed while still warm :)

Chocolate Covered Cherry Cookies

Oh my friends, this is a GREAT recipe if you are looking for a beautiful cookie that is also tasty!  If you want to step outside the box for Christmas cookies, this would be a great one!

What I used:
1/2 cup butter
1 cup white sugar
1 egg
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 cup semisweet chocolate chips
1 can cherry pie filling

Preheat oven to 350 degrees F (180 degrees C). 
Beat the butter and sugar together in a bowl. Add egg and vanilla and beat well. Add the flour, cocoa powder, salt, baking soda, and baking powder and stir until smooth. Roll the mixture into 1-inch balls about the size of a walnut (larger if desired). Place on ungreased cookie sheet. Press center of each ball with thumb. 
 Spoon one cherry from can of pie filling into indentation in cookie.  Take your chocolate chips and melt down.  Add a little of the pie filling mixture (excluding cherries) and add to chocolate. Mix well.
Spoon about 1 teaspoon of mixture over each cherry and spread to cover cherry. 
Bake in preheated oven for 10 minutes.

Pillsbury Chocolate Chip Yogurt Cookies : )

This is another great recipe that I have not made but doesn't it look and sound SOOO good?! I got this recipe from an acquaintance of mine and wow, they look so good! Give it a try and if you try it before I have a chance to, tell me how you like them!! This recipe came from Pillsbury's Best Cookies Cookbook

What the recipe called for:
1/2 c sugar 1 1/2 t vanilla
1/2 c packed brn sugar 1 3/4 c flour
1/4 c marg or butter, soft 1/2 t baking soda
1/4 c shortening 1/2 t salt
1/2 c nonfat plain yogurt 1/2 c mini choc chips

Heat oven to 375 degrees. In a lg bowl, combine sugar, brown sugar, marg, and shortening; beat until light and fluffy. Add yogurt and vanilla; blend well. Stir in chocolate chips. Drop by teaspoonfuls 2" apart onto ungreased cookie sheets. Bake for 8-12 min or until light golden brown.

ENJOY!

From our table to yours, bon appetite!

This recipe came from Pillsbury's Best Cookies Cookbook

Chocolate Chip Cookies

This recipe comes by way of my mother in-law. I have tried other cookie recipes, but this is by far a favorite. The cookies come out so soft and yummy!

What she uses:
1 cup shortening
1 cup sugar
1/2 cup brown sugar
2 eggs
2 tsp. vanilla
2 cups flour
1 1/2 tsp. salt
1 tsp. soda
12 oz. semisweet choco chips

Cream first 5 till light. Sift dry ingredients. Stir well. Add chips. Take a regular spoon (like a cereal spoon) and scoop out dough. Roll into ball and place on a sprayed cookie sheet. Continue until all dough is rolled into separate 1 or 2 in. balls. Bake at 375 for 10-12 minutes.

From our table to yours, bon appetite!