Category: Desserts

Easy Homemade Chocolate Syrup

Make Easy Homemade Chocolate Syrup in 5 minutes, with 4 common ingredients! Use it for chocolate milk, desserts, etc.
Make Easy Homemade Chocolate Syrup in 5 minutes, with 4 common ingredients! Use for chocolate milk, desserts, etc.

Did you know it is really EASY to make your own chocolate syrup at home with only a few ingredients that you probably already have in your kitchen?

That’s right! This recipe for easy homemade chocolate syrup can be made in about 5 minutes or less, and it truly is simple to prepare. Save a trip to the grocery store (and a little bit more of your own money) by making it yourself.

I’ve made this syrup many times over the years, and decided to finally share the simple recipe on my blog. I scribbled the recipe down at least 15 years ago on a little piece of paper, but never noted the original source, so I can’t give credit where credit is due.

Here’s how to make delicious easy homemade chocolate syrup. I think you’re going to like it!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Ingredients Do I Need To Make This?

The ingredient list for the homemade chocolate syrup is quite simple. You will need granulated sugar, cocoa powder, vanilla extract and boiling water. That’s it!

Cocoa powder, vanilla, sugar (and water) are the ingredients for chocolate syrup.

Let’s Make Chocolate Syrup!

Measure 2 cups of sugar, 1/3 cup of cocoa powder, and 1 cup of boiling water in a medium-sized saucepan. Whisk or stir these ingredients well. The boiling water helps the ingredients blend together.

Bring them to a boil on Medium-Low heat, and then once it’s boiling, continue to boil the syrup for 2 minutes, whisking often.

Chocolate syrup ingredients are combined in a medium saucepan.A whisk is used to combine the homemade chocolate syrup ingredients.

IMPORTANT: Do not step away from the stove while the syrup is boiling! When the easy homemade chocolate syrup boils, it will rise in the saucepan (which is why you need to use a MEDIUM-sized saucepan versus a small pan).

Continue to whisk or stir to keep the bubbling down in the pan. If necessary, lift the pan off the heat for a second until the liquid and bubbles go back down, then put right back on the heat!

The chocolate syrup is boiled for two minutes, stirring constantly.As the syrup boils, it rises in the pan, so it is stirred constantly.

After the homemade chocolate syrup has boiled for 2 minutes, remove the pan from the heat. Stir in 1/8 teaspoon of vanilla extract, and then set the pan aside to allow the syrup time to completely cool.

You can see in the photo below how far up the sides of the pan the syrup rose while boiling. That is why you have to stay right there stirring while it is boiling (unless you want a boil-over and a big mess!).

Chocolate syrup is removed from heat when done, and vanilla is added.

Transfer The Syrup To An Airtight Container

After the homemade chocolate syrup has completely cooled, it is time to transfer it to a bottle or other airtight container. The total amount of syrup should measure about 2 cups.

The recipe for easy homemade chocolate syrup yield about 2 cups total.

Use a funnel to pour the syrup into an airtight container. I use a leftover name-brand chocolate syrup bottle I saved a while ago for this very purpose! Label the container and store the chocolate syrup in the refrigerator.

Chocolate syrup is poured into a re-used syrup container for storage.

Enjoy Using The Easy Homemade Chocolate Syrup

Easy homemade chocolate syrup can be used to make classic chocolate milk or hot chocolate. It can also be used as a dessert topping, by drizzling it over ice cream or other decadent desserts.

I think you’ll be surprised how good it really is, and it’s very convenient to make it from the comfort of home using only a few common pantry ingredients!

Making chocolate milk using the easy homemade chocolate syrup.The chocolate syrup can also be used to drizzle over a variety of desserts.

I hope you have the opportunity to make this delicious chocolate syrup, and trust you’ll enjoy it, too! It’s a quick, easy and delicious alternative to store bought chocolate syrup!

Thanks for stopping by today, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!

Looking For More DESSERT Sauce Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful dessert sauces you will enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Easy Homemade Chocolate Syrup
Prep Time
5 mins
Total Time
5 mins
 

Make Easy Homemade Chocolate Syrup in 5 minutes, with 4 common ingredients! Use for chocolate milk, desserts, etc.

Category: Dessert Sauce
Cuisine: All Cuisines
Keyword: homemade chocolate syrup
Servings: 32 Tablespoons (2 cups total)
Calories Per Serving: 50 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups granulated sugar
  • cup cocoa powder
  • 1 cup boiling water
  • teaspoon vanilla extract
Instructions
  1. Place sugar, cocoa powder, and boiling water in a Medium-sized saucepan. Whisk or stir ingredients well. Bring them to a boil on Medium-Low heat. Once boiling, continue to boil for 2 minutes, whisking often.

  2. IMPORTANT: Do not step away from the stove while the syrup is boiling! When the syrup boils, it will rise in the saucepan (this is why you need a MEDIUM-sized saucepan versus a small pan). Continue to whisk or stir to keep the bubbling down in the pan. If necessary, lift the pan off the heat for a second until the liquid and bubbles go back down, then put right back on the heat!

  3. After syrup has boiled for 2 minutes, remove the pan from the heat. Stir in vanilla, then set the pan aside to allow syrup time to cool completely.

  4. Once completely cooled, transfer syrup to a bottle or other airtight container. Store in refrigerator until ready to use. Enjoy!

Nutrition Facts
Easy Homemade Chocolate Syrup
Amount Per Serving (1 Tablespoon)
Calories 50 Calories from Fat 2
% Daily Value*
Fat 0.2g0%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.004g
Monounsaturated Fat 0.04g
Sodium 1mg0%
Potassium 14mg0%
Carbohydrates 13g4%
Fiber 0.3g1%
Sugar 12g13%
Protein 0.2g0%
Calcium 1mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make Easy Homemade Chocolate Syrup in 5 minutes, with 4 common ingredients! Use for chocolate milk, desserts, etc.

 

Classic Peanut Butter Cookies

Make Classic Peanut Butter Cookies for a delicious treat! This simple recipe will yield 3 dozen of these much-loved cookies.
Make Classic Peanut Butter Cookies for a delicious treat! This simple recipe will yield 3 dozen of these much-loved cookies.

When I was growing up, my Mom would often bake cookies for our family. Most of the time she made chocolate chip, oatmeal, and peanut butter cookies. They were family favorites, and I loved them all!

It dawned on me recently that I’ve posted recipes for oatmeal raisin cookies, and Mom’s chocolate chip cookies, but never a recipe for good ol’ classic peanut butter cookies using my Mom’s old recipe.

In the past I’ve posted a recipe for  Flourless, 3 Ingredient Peanut Butter Cookies to my blog but never added one for traditional, easy to make peanut butter cookies the way my Mom made them. So today is the day!

Here’s how to make classic peanut butter cookies in under 30 minutes… they’re slightly crispy on the outside and soft on the inside, and they taste GREAT!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Cookie Dough

To make the cookie dough, place creamy peanut butter, vegetable shortening, brown sugar, milk and vanilla extract in a large mixing bowl. 

Beat these ingredients together using an electric mixer (or a stand mixer) until they are fully combined and smooth in texture. Add one large egg to the dough, and beat well, until it has been fully incorporated.

Peanut butter, shortening, brown sugar, milk and vanilla in mixing bowl.After mixing dough, an egg is beaten into the mixture in the bowl.

In a separate bowl, stir together all purpose flour, salt and baking powder until combined. Add these dry ingredients to the cookie dough batter, a little at a time, mixing well after each addition.

When fully combined, you will have peanut butter cookie dough. Ta Da! The dough will be fairly thick. Now you’re ready to shape the dough for the cookies!

Flour, salt and baking powder are combined then added to cookie dough.

Roll The Cookie Dough

Use a spoon or a small dough scoop (as shown in the photo below) to place a small amount of dough onto your hand. Roll the dough between the palms of your hands until it becomes a smooth ball, about 1″ in size.

If you make the dough balls 1″, you will end up with approximately 3 dozen cookies. This dough is very forgiving, so if necessary, pinch off some, or add more dough to adjust the size of the cookie dough balls and then re-roll.

Place the balls of dough on ungreased cookie sheets, making sure they are spaced about 2″ apart from each other. This helps the cookies to not “smash into each other” while baking.

Cookie dough is scooped out and rolled into a ball.Balls of peanut butter cookie dough on baking sheets 2" apart.

Use the tines of a fork to press down on the top of each cookie, then turn the fork a quarter turn and press down again to form a criss-cross pattern on the surface of each cookie.

A criss-cross pattern is formed on the cookies using the tines of a fork.Classic peanut butter cookies, ready to bake.

Bake The Classic Peanut Butter Cookies

Bake the classic peanut butter cookies at 375°F. for 7-8 minutes. When done, the cookies should be golden brown around the edges, and fairly soft in the middle (they will firm up more as they cool).

Let the cookies cool (still on the baking sheet) for about 2 minutes, then carefully transfer them with a spatula from the cookie sheet onto a wire rack to finish cooling.

The classic peanut butter cookies cool on a wire rack after baking.Golden brown peanut butter cookies cooling on a wire rack.

Who Wants A Cookie?

Once the classic peanut butter cookies have cooled completely, they are ready to be served and enjoyed! The outside is slightly crisp, and the cookies are nice and soft inside.

Grab a glass of milk (or a mug of coffee or tea), sit back, and gobble up these absolutely delicious cookies! They are really tasty, and I am confident you’re going to like them.

You can also freeze these cookies (to save some for another day) by wrapping them very well and storing them in the freezer in an airtight container. When you’re ready to gobble up more cookies, simply thaw them and go for it!

A white plate filled with peanut butter cookies that are ready to be eaten.The insides of classic peanut butter cookies are soft and tender.

I hope you have the opportunity to make these yummy cookies for yourself and for those you love. They really have great flavor, and truly are super easy to make!

Thank you for taking time out of your busy day to stop by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy cookie recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Original recipe source: unknown

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Classic Peanut Butter Cookies
Prep Time
12 mins
Cook Time
8 mins
Total Time
20 mins
 

Make Classic Peanut Butter Cookies for a delicious treat! This simple recipe will yield 3 dozen of these much-loved cookies.

Category: Dessert
Cuisine: American
Keyword: classic peanut butter cookies
Servings: 36 cookies (approx.)
Calories Per Serving: 112 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ¾ cup creamy peanut butter (don't use all natural)
  • cup dark brown sugar can substitute light brown sugar
  • ½ cup vegetable shortening
  • 3 Tablespoons milk
  • 1 Tablespoon vanilla extract
  • 1 large egg
  • cups all purpose flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt
Instructions
  1. Preheat oven to 375℉.

  2. Place peanut butter, shortening, brown sugar, milk and vanilla in a large bowl. Beat together using an electric mixer (or stand mixer) until fully combined and smooth. Add egg; beat well, until fully incorporated into the batter.

  3. In separate bowl, combine flour, salt and baking powder. Add to the cookie dough batter, a little at a time, mixing well after each addition.

  4. Use a spoon or small cookie scoop to place small amount of dough onto your hand. Roll dough between the palms of your hands until it becomes a smooth ball, about 1" in size. The dough is very forgiving, so if necessary, pinch off more or add dough to adjust the size of the cookie dough balls and then re-roll.

  5. Place dough balls on ungreased cookie sheets, about 2" apart. Use the tines of a fork to press down on the top of each cookie, then turn the fork a quarter turn and press down again to form a criss-cross pattern on the surface of each cookie.

  6. Bake cookies at 375°F. for 7-8 minutes. Cookies should be golden brown around the edges, and fairly soft in the middle. Let cookies cool on baking sheet for 2 minutes, then transfer to a wire rack to cool completely before serving. Enjoy!

Nutrition Facts
Classic Peanut Butter Cookies
Amount Per Serving (1 cookie)
Calories 112 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Trans Fat 0.4g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 5mg2%
Sodium 76mg3%
Potassium 60mg2%
Carbohydrates 13g4%
Fiber 0.4g2%
Sugar 8g9%
Protein 2g4%
Vitamin A 10IU0%
Calcium 16mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make Classic Peanut Butter Cookies for a delicious treat! This simple recipe will yield 3 dozen of these much-loved cookies.

Jumbo Chocolate Chip Cookies

Jumbo Chocolate Chip Cookies are 3-4″ wide, full of chocolate chips and pecans, crisp on the outside, and soft on the inside yummy treats!
Jumbo Chocolate Chip Cookies are 3-4" wide, full of chocolate chips and pecans, crisp on the outside, and soft on the inside yummy treats!

Today I want to share a wonderful recipe for making jumbo chocolate chip cookies that I found over 20 years ago in an old cooking magazine I subscribed to.

We love chocolate chip cookies and I’ve shared a few recipes for them before on this blog over the years. Those recipes include Mom’s Chocolate Chip Cookies, Orange Chocolate Chip Cookies, and a Giant Chocolate Chip Cookie Pizza.

All those varieties taste fantastic as well, but today I’m sharing another chocolate chip cookie recipe we really enjoy. This recipe will yield about 3 dozen BIG cookies (I typically end up with 36-40 cookies).

Each cookie is jumbo sized (about 3-4 inches wide), and is packed full of chocolate chips and pecans (or walnuts). Here’s how to make them.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Cookie Dough

Beat vegetable shortening, soft butter, granulated sugar and brown sugar together in a large mixing bowl until fully creamed, fluffy and light in texture.

This should take about 5 minutes of constant mixing, for best results. You want this mixture to be fully blended and fluffy before continuing!

NOTE: My photos of this (below) do not show the brown sugar because I forgot to add it until AFTER I added the first egg. Oops! I got ahead of myself while taking the photos! You definitely want to cream the brown sugar along with the granulated sugar, shortening and butter.

Add the eggs to this mixture, ONE AT A TIME. Beat well after you add each egg. Once all eggs have been added and incorporated into the dough, add vanilla extract and fresh lemon juice. Mix to combine.

Butter, shortening and sugars are creamed together until light and fluffy.Eggs are beaten into the cookie batter, one at a time.

Add The Dry Ingredients

In a separate bowl, combine all purpose flour, quick cooking oats, baking soda, salt and cinnamon by stirring or whisking.

TIP: If you only have old-fashioned oats on hand, see my NOTE in the written recipe at the bottom of the page for an easy way to substitute those (using a blender)!

Add these dry ingredients to the dough batter, a little at a time until they have been fully incorporated into the dough.

Flour, oat and spices are combined in a bowl.Cookie dough is thick after dry ingredients have been added.

Stir In The “Good Stuff”

Add semi-sweet chocolate chips and chopped pecans (or walnuts, if using) to the cookie dough. STIR well, to distribute them into the cookie dough.

Once fully combined, the cookie dough will be very thick, and ready to go! Now it’s time to bake some jumbo chocolate chip cookies!

Chocolate chips and chopped pecans are stirred into the cookie dough.The dough for jumbo chocolate chip cookies is fully mixed.

Shaping The Cookies

Lightly spray (or grease) large baking sheets. To make each jumbo cookie you will need to use ¼ cup of cookie dough.

I put the dough into a ¼ cup measuring cup and then use a butter knife to remove the dough from the cup onto the prepared baking sheets.

These cookies need to be about 3″ apart on the baking sheet, because they will spread out while baking to 3-4 inches wide.

Give them space to spread, about 6 per pan if you have room! You do not need to flatten the dough, and if necessary, make them in batches.

Dough is placed on baking sheets using a ¼ cupful for each cookie.

Bake The Jumbo Chocolate Chip Cookies

Bake the cookies at 350°F. for 14-16 minutes. When done, the cookies should be golden brown in color, and the top/center of the cookies should be set.

Remove the pans from the oven, and let the cookies rest on the baking sheets for 2-3 minutes before removing them with a spatula to wire racks to continue cooling.

Jumbo chocolate chip cookies are golden brown and cooling on wire rack.

Enjoy The Jumbo Chocolate Chip Cookies!

Once the jumbo chocolate chip cookies have cooled slightly, go ahead and grab one! They are slightly crispy on the outside but soft and gooey with lots of chocolate and nuts on the inside!

Store the cookies in an airtight container once they have cooled completely. If you like to eat WARM cookies (after they’ve been stored at room temperature), put a cookie in the microwave.

Heat each cookie on High for 12-15 seconds and then enjoy them warm all over again. Don’t forget to pour a tall glass of cold milk to enjoy with the cookies. YUM!

A plate full of jumbo chocolate chip cookies, ready to be enjoyed.The insides of these cookies are full of chocolate chips and pecans.

I hope you have the chance to make these incredible tasting jumbo chocolate chip cookies because they really are delicious!

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and I hope you have a GREAT day!

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of yummy cookie recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Original recipe source: Judy Mabrey, via “Taste Of Home” magazine, Oct./Nov. 2001  issue, page 64, by Reiman Publications

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Jumbo Chocolate Chip Cookies
Prep Time
14 mins
Cook Time
16 mins
Total Time
30 mins
 

Jumbo Chocolate Chip Cookies are 3-4" wide, full of chocolate chips and pecans, crisp on the outside, and soft on the inside yummy treats!

Category: Dessert
Cuisine: American
Keyword: jumbo chocolate chip cookies
Servings: 36 cookies (about 36-40 total)
Calories Per Serving: 333 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup vegetable shortening
  • ½ cup butter (softened) = 1 stick or 8 T.
  • 1⅓ cups granulated sugar
  • 1 cup packed brown sugar
  • 4 large eggs
  • 3 teaspoons vanilla extract
  • 1 teaspoon lemon juice
  • 3 cups all purpose flour
  • ½ cup quick cooking oats *See NOTE*
  • 2 teaspoons baking soda
  • teaspoons salt
  • 1 teaspoon ground cinnamon
  • 4 cups semi sweet chocolate chips
  • 2 cups chopped pecans *can substitute walnuts*
Instructions
  1. Preheat oven to 350℉. Lightly spray or grease large cookie sheets.

  2. Beat shortening, butter, sugar and brown sugar together in a large mixing bowl for 5 minutes until fully creamed, fluffy and light in texture.

  3. Add eggs, 1 AT A TIME. Beat well after adding each egg. Once fully combined, add vanilla and lemon juice. Mix to combine.

  4. In separate bowl, stir flour, quick cooking oats, baking soda, salt and cinnamon until combined. Add this to the dough batter, a little at a time, until combined. STIR chocolate chips and pecans into the dough, until fully incorporated.

  5. Drop dough by ¼ cupfuls onto prepared baking sheets (about 6 per sheet). Leave about 3" between each cookie, because the dough will spread while baking.

  6. Bake at 350℉ or 14-16 minutes. When done, cookies should be golden brown and the center of the cookies should be "set".

  7. Let cookies cool 2-3 minutes (on baking sheets) before removing and transferring them to wire racks to continue cooling. Enjoy!

Recipe Notes

**NOTE: Don't have Quick-Cooking Oats? You can substitute old-fashioned oats! Measure ½ cup of old-fashioned oats into a blender and blend until the oat flakes have broken down. Proceed as directed.

Nutrition Facts
Jumbo Chocolate Chip Cookies
Amount Per Serving (1 cookie)
Calories 333 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 29mg10%
Sodium 190mg8%
Potassium 171mg5%
Carbohydrates 34g11%
Fiber 3g13%
Sugar 21g23%
Protein 4g8%
Vitamin A 122IU2%
Vitamin C 0.1mg0%
Calcium 28mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Jumbo Chocolate Chip Cookies are 3-4" wide, full of chocolate chips and pecans, crisp on the outside, and soft on the inside yummy treats!

Strawberry Rhubarb Cobbler For Two

Hungry for a delicious dessert? Make Strawberry Rhubarb Cobbler For Two! With a crumbly, buttery topping, you’ll LOVE this decadent treat!
Hungry for a delicious dessert? Make Strawberry Rhubarb Cobbler For Two! With a crumbly, buttery topping, you'll LOVE this decadent treat!

I was so excited recently to return home after being out of state, and find that my 8 year old rhubarb plant had decided to grow again! It is in a very large pot, and for some reason, last year it just didn’t produce well.

This year is a different story (go figure), so I grabbed a few stalks, and grinning from ear to ear, came into our house and made strawberry rhubarb cobbler for two later that afternoon.

I read through some of the other cobbler recipes I have posted on my blog, then took the best ingredient ideas from 3 of them and came up with this recipe. 

This delicious cobbler recipe is easy to make in two 4″ oven-safe ramekins, and my husband and I absolutely love it! Here’s how to make strawberry rhubarb cobbler for two.  

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Fruit Filling

Cut fresh rhubarb into 1″ slices, then core and slice fresh strawberries into thirds (lengthwise). You will need 1 cup of each, measuring them after are they have been sliced.

Place the sliced rhubarb and strawberries in a medium bowl. Add granulated sugar, fresh lemon juice, lemon zest, vanilla extract and a pinch of salt.

Stir gently to combine these ingredients thoroughly, then set the bowl aside. See how easy it was to make the fruit filling for this cobbler?

Fresh strawberries and rhubarb are cut into slices, then measured.Strawberries and rhubarb slices in a large bowl with sugar, lemon juice, etc.

Make The Crumbly Topping For The Cobbler

Now it’s time to make the topping for the cobbler. Combine all purpose flour, sugar, baking powder and salt in a medium bowl. 

Once combined, cut a half stick of very cold butter into chunks and add it to the flour mixture. Use a pastry blender or two forks to cut the cold butter into the flour mixture.

Continue until the butter is reduced to the size of peas and the mixture is crumbly. Add sour cream and stir it into the topping mixture until it has been fully incorporated.

Cold butter chunks are cut into the dry ingredients for the cobbler topping.Sour cream is stirred into the crumbly cobbler topping until incorporated.

Make The Strawberry Rhubarb Cobbler For Two

Spray two 4″ oven-safe ramekins with non-stick baking spray (bottom and sides). Evenly divide the rhubarb strawberry mixture between the two dishes.

Now you need to use that topping mixture to cover the fruit filling! To do this, use your hands and pinch the dough together into small “clumps of dough”.

Place these small clumps of topping all over the surface of each cobbler to fully cover the fruit. Use all of the topping mixture! Sprinkle the top of each cobber with 1 teaspoon of granulated sugar.

Strawberry Rhubarb Cobbler For Two in ramekins on foil, before baking.Each mini cobbler is sprinkled with granulated sugar before baking.

The ramekins should now be filled with fruit, topped with the crumbly dough, and sprinkled with sugar. Now it’s time to bake the rhubarb strawberry cobbler for two!

TIP: I strongly recommend placing aluminum foil under the ramekins to catch any fruit juices that may bubble up and out of them while baking! I turn up the edges of the foil, as well.

Strawberry rhubarb cobbler for two ready for the oven.

Bake Then Enjoy!

Place the foil on a middle rack in the oven and then place the ramekins on top of the foil. Bake at 350°F. for 30-35 minutes, uncovered.

When done, the juices should be bubbling around the edges and the top of the cobblers should be very lightly browned and slightly crispy to the touch.

Transfer the rhubarb strawberry cobbler for two to a wire rack and let them cool slightly before serving, because the fruit filling is VERY hot!

After baking, the strawberry rhubarb cobblers cool on a wire rack.The strawberry rhubarb cobbler is golden brown on top after baking.

Serve the cobbler warm or at room temperature, whichever way you prefer. You can top them with ice cream (if ya don’t mind the extra calories), or top room temperature cobblers with whipped cream, which we enjoy!

We LOVE this dessert, especially my husband who goes crazy over the strawberry-rhubarb combination. Sweet strawberries and slightly tangy rhubarb is a winning combination with both of us.

If you enjoy this flavor combo too, be sure to check out my recipes for Strawberry-Rhubarb Pie and Strawberry-Rhubarb Jam. They’re delicious, as well!

Whipped cream is added to the mini cobbler before serving.

I really hope you have the opportunity to make this absolutely delicious dessert, and trust you’ll enjoy it as much as we do!

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!

Looking For More FRUIT COBBLER and CRISPS Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of delicious cobbler and crisp recipes to enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Strawberry Rhubarb Cobbler For Two
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Hungry for a delicious dessert? Make Strawberry Rhubarb Cobbler For Two! With a crumbly, buttery topping, you'll LOVE this decadent treat!

Category: Dessert
Cuisine: American
Keyword: strawberry rhubarb cobbler
Servings: 2
Calories Per Serving: 603 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup rhubarb cut in 1" slices
  • 1 cup fresh strawberries cored and sliced in ⅓'s, lengthwise
  • cup granulated sugar
  • ½ teaspoon fresh lemon juice
  • ½ teaspoon lemon zest -finely grated yellow lemon peel
  • ½ teaspoon vanilla extract
  • 1 pinch salt
For Topping:
  • ¾ cup all purpose flour
  • 1 Tablespoon granulated sugar
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 4 Tablespoons COLD butter = ½ stick, cut in chunks
  • ¼ cup sour cream
  • 2 teaspoons granulated sugar (TO TOP THE COBBLERS) ( 1 teaspoon per cobbler)
Instructions
  1. Preheat oven to 350℉. Spray/grease bottom & sides of 2 oven-safe 4" ramekins.

  2. Cut rhubarb into 1" slices. Core/slice strawberries into thirds (lengthwise). Measure after they're sliced. Place in a medium bowl. Add sugar, lemon juice, lemon zest, vanilla and salt. Stir to combine; set bowl aside.

  3. Combine flour, sugar, baking powder and salt in a medium bowl. Cut cold butter in chunks; add to flour mixture. Use a pastry blender or two forks to cut butter into the mixture. Continue until butter is the size of peas and mixture is crumbly. Stir in sour cream until fully incorporated.

  4. Divide fruit filling into prepared ramekins. Use fingers to pinch the topping mixture into small "clumps of dough". Place clumps of topping on each cobbler to cover fruit. Use all the topping! Sprinkle 1 t. sugar on top of each cobbler.

  5. Place foil on a middle rack in oven; place ramekins on top of foil. Bake at 350°F. for 30-35 minutes (uncovered). When done, juices should be bubbling around edges; topping should be lightly brown/slightly crispy. Transfer ramekins to a wire rack; cool slightly before serving. Serve warm, or at room temperature. Enjoy!

Nutrition Facts
Strawberry Rhubarb Cobbler For Two
Amount Per Serving (1 g)
Calories 603 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 16g100%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 70mg23%
Sodium 520mg23%
Potassium 560mg16%
Carbohydrates 86g29%
Fiber 4g17%
Sugar 44g49%
Protein 7g14%
Vitamin A 865IU17%
Vitamin C 49mg59%
Calcium 185mg19%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Hungry for a delicious dessert? Make Strawberry Rhubarb Cobbler For Two! With a crumbly, buttery topping, you'll LOVE this decadent treat!

Pear Pecan Shortbread Tart

Pear Pecan Shortbread Tart is a yummy dessert with a shortbread crust and pear, cinnamon, brown sugar filling, topped with buttery streusel.
Pear Pecan Shortbread Tart is a yummy dessert with a shortbread crust and pear, cinnamon, brown sugar filling, topped with buttery streusel.

Many years ago a friend of mine gave me a recipe for an apple tart, and it has become one of my “go to” dessert recipes we love! Over the years I’ve created several other fruit tart recipes using that original “basic” recipe.

Last summer I received a bag of ripe pears from one of our neighbors who has a pear tree. They were very ripe, so they had to be used fairly quickly. This recipe for a pear pecan shortbread tart is the result!

I also made and canned jars of pear butter with them, which was also wonderful, as well. That gift of homegrown pears was such a welcome and generous surprise!

This recipe creates a truly delicious dessert I’m confident you’ll enjoy, so I am sharing the recipe today. Here’s how to make a pear pecan shortbread tart.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Shortbread Crust

The first thing you will need to do is preheat your oven to 400°F . While the oven is preheating, make the shortbread crust, using either a food processor OR a handheld pastry blender.

Combine all purpose flour, granulated sugar, salt and cold butter chunks in a food processor OR a large mixing bowl.

If you’re using a food processor, pulse the ingredients until the mixture is combined and the butter is reduced to the size of peas. If you’re using a pastry blender, cut the butter into the other ingredients until it’s about the size of peas.

Add egg yolks and mix, to combine the yolks with the other ingredients. You should end up with a slightly crumbly mixture.

Cold butter for the crust is mixed with sugar and salt in a food processor.Egg yolks are combined with the crust mixture in food processor.

Make The Shortbread Crust

Remove ¼ of this mixture and set it aside (it will be used later as a topping for the fruit). Take the remaining ¾ of the mixture and pat it firmly into a 9″ tart pan (with a removable bottom disc).

Firmly compact the mixture with your fingers (or the bottom of a glass) to form a compacted, solid bottom crust and sides of the tart pan. When done, set the tart crust aside.

Shortbread mixture is firmly compacted in tart pan to form a crust.

Prepare The Pear Filling

Peel 6 medium sized ripe pears. The riper they are, the sweeter the fruit will be. Peel the pears, cut them in half, remove the core, and then slice each pear into thin slices.

Place the pear slices in a large bowl and add chopped pecans (or walnuts), brown sugar, all purpose flour, cinnamon and vanilla extract. 

Ripe pears are peeled, cored then sliced to make the tart's fruit filling.Flour, brown sugar, pecans, cinnamon and vanilla are added to pear slices.

Fill the Shortbread Crust

Gently toss to fully combine the pears with these additional ingredients. This is the filling for your Pear Pecan Shortbread Tart.

Carefully add the pear filling to the shortbread crust, mounding the pears up in the middle of the pan.

After combining ingredients, the fruit filling is ready for the tart crust.Sliced pear filling is added to the shortbread tart crust in pan.

Top The Tart With The Remaining Streusel

Cover the entire surface of the fruit with the reserved streusel topping. Use a spoon to sprinkle it over all of the fruit filling.

TIP: When sprinkling the topping around the edges of the crust, cup your other hand around that section, to help hold the streusel IN the tart. Use all of the streusel topping to fully cover the tart.

Buttery topping is sprinkled over surface of the pear pecan shortbread tart.

Time To Bake!

Now it is time to bake the Pear Pecan Shortbread Tart! Place a sheet of aluminum foil on a middle oven rack. Carefully place the tart on the aluminum foil. The foil will help catch any drips and make cleanup much easier.

Bake the pear pecan shortbread tart at 400°F. for 15 minutes, then reduce the heat to 350°F and continue baking for 25-30 minutes.

When done, the tart should be slightly bubbly around the edges (from accumulated juices), and the topping should be golden brown in color. Carefully transfer the tart to a wire rack to cool (in pan) at least 15-20 minutes before removing the sides of the pan.

Pear Pecan Shortbread Tart is ready to be baked.After baking, the tart is bubbly around edges and golden brown on top.

Slice And Serve The Pear Pecan Shortbread Tart

When the tart has cooled enough, carefully remove the tart from the pan by pressing up on the bottom disc (from underneath) and lifting up, to remove the tart from the outer ring.

Slice the pear pecan shortbread tart into eight slices, and serve warm with a nice scoop of vanilla ice cream, if you have it!

We prefer to eat this dessert war with ice cream, as opposed to blazing hot! It is also wonderful to eat it at room temperature, too.

TIP: This tart is at its BEST eaten the 1st or 2nd day after making it (accumulated pear juices can cause the bottom crust to get slightly  “soggy” after the first couple days). 

After tart pan edges are removed, the crust can be seen from this side view.Slice of pear pecan shortbread tart served with ice cream on a white plate.

I hope you enjoy this delicious dessert as much as we do. I have made this recipe many times using other fruits as well, and they are all delicious!

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and I hope you have a GREAT day!

Looking for More FRUIT TART OR PIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of fruit pies and tarts to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Pear Pecan Shortbread Tart
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Pear Pecan Shortbread Tart is a yummy dessert with a shortbread crust and pear, cinnamon, brown sugar filling, topped with buttery streusel.

Category: Dessert
Cuisine: American
Keyword: pear pecan shortbread tart
Servings: 8
Calories Per Serving: 470 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Shortbread Crust:
  • 2 cups all purpose flour
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • ¾ cup COLD butter cut in chunks = 12 Tablespoons
  • 2 large egg yolks
For Fruit Filling:
  • 6 medium ripe pears peeled, cored, thinly slices
  • ½ cup chopped pecans (or walnuts)
  • 3 Tablespoons dark brown sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat your oven to 400°F.

  2. Make shortbread crust, using food processor OR pastry blender. Combine flour, sugar, salt and cold butter chunks in food processor OR large bowl. If using a food processor, pulse ingredients until combined and butter is size of peas. If using a pastry blender, cut butter into other ingredients until combined and butter is size of peas. Add egg yolks and mix, to combine. into a crumbly mixture.

  3. Remove ¼ of crust mixture; set it aside. Take remaining ¾ of the mixture and pat it firmly into a 9" tart pan (with removable bottom disc). Firmly compact mixture with fingers (or bottom of a glass) to form a solid bottom crust and sides of the tart pan. When done, set aside.

  4. Peel pears, cut them vertically in half, remove core; cut pears in thin slices. Place pear slices in large bowl; add pecans, brown sugar, flour, cinnamon and vanilla. Gently toss to combine. Carefully add pear filling to shortbread crust, mounding pears up in the middle of the pan.

  5. Cover fruit with reserved topping. Use a spoon to sprinkle it over all fruit filling. TIP: When sprinkling topping around edges of crust, cup other hand around that section, to help hold streusel IN the tart. Use all topping to fully cover the tart.

  6. Place foil on middle oven rack. Carefully place tart pan on foil. Bake at 400°F. for 15 minutes; then reduce heat to 350°F. Continue baking 25-30 minutes. Tart should be bubbly around edges and golden brown in color. Transfer tart pan to a wire rack to cool (in pan) for 15-20 minutes before removing sides of pan.

  7. Remove tart from the pan by pressing up on the bottom disc (from underneath) and lifting up, to remove tart from the outer ring. Slice the pear pecan shortbread tart into eight wedges. Serve warm with vanilla ice cream, if desired!

Nutrition Facts
Pear Pecan Shortbread Tart
Amount Per Serving (1 slice (1/8 of total))
Calories 470 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 12g75%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 6g
Cholesterol 92mg31%
Sodium 215mg9%
Potassium 237mg7%
Carbohydrates 62g21%
Fiber 6g25%
Sugar 30g33%
Protein 6g12%
Vitamin A 628IU13%
Vitamin C 6mg7%
Calcium 40mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Pear Pecan Shortbread Tart is a yummy dessert with a shortbread crust and pear, cinnamon, brown sugar filling, topped with buttery streusel.

Chocolate Chess Tart

Make a classic, decadent Chocolate Chess Tart for those you love! This dense, fudge-like tart is easy to make and can be made as a pie, too!
Make a classic, decadent Chocolate Chess Tart for those you love! This dense, fudge-like tart is easy to make and can be made as a pie, too!

If you’re like me, when you first hear the words “chess” tart or “chess” pie you wonder what on earth is that? Do you eat it while playing a game of chess? 

What you should know is there are many “theories” about the origination of the name. Lots of them (insert eye roll here). I found several commonly told stories about how it possibly got its name on Allrecipes. Check it out if you want, because it is kind of interesting.

The bottom line is this is an amazing chocolate dessert (whose actual name is still a bit of a mystery) and I think you will LOVE it! Here’s how to make a chocolate chess tart (or pie, if desired).

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Tart Crust

Press pie dough (homemade OR store-bought) into a 9″ tart pan with a removeable bottom. Trim the top edges of the dough to fit the pan. Pierce the dough several times on the bottom and sides using the tines of a fork. Set aside.

NOTE: If you don’t have a tart pan, no problem! This can easily be made in a 9″ pie crust in a pie pan (NOT deep dish). Whether you choose to make a tart OR a pie, this recipe will be fabulous!

A tart crust is placed in a tart pan, and is ready for filling.

Make The Chocolate Tart Filling

Melt unsweetened baking chocolate and butter in a small saucepan on LOW heat while stirring often. Once the butter and chocolate have melted, remove the pan from the heat.

Set the pan aside to cool the chocolate/butter mixture. IMPORTANT: Let this cool completely before adding it to the remaining ingredients, because it could “scramble the eggs” if it’s too hot. You do NOT want that to happen!

Unsweetened chocolate and butter are melted together in a small saucepan.Chocolate and butter sauce cooling in saucepan.

In a separate bowl combine brown sugar, granulated sugar, eggs, milk, flour and vanilla extract. Stir well, until these ingredients have been fully incorporated.

Brown and granulated sugars, eggs, milk, flour, and vanilla extract in bowl.Batter for the tart are combined in white mixing bowl.

Add the cooled chocolate sauce into the bowl of batter in a slow drizzle, stirring constantly as it is added.

Cooled chocolate butter sauce is slowly drizzled into batter.

Ready To Bake!

Pour the chocolate chess tart batter into the unbaked tart shell (or pie crust, if using). Now it’s time to bake this tasty dessert.

The chocolate chess tart filling is poured into the tart shell in pan.

Bake the chocolate chess tart on a middle rack of the oven at 325°F for about 40-45 minutes. When done, the top should be set, nicely browned, and the crust should be golden brown.

Check for doneness by inserting a toothpick into the top center of the tart (or pie). It should come out free of batter.

Carefully transfer the tart pan to a wire rack, and let it cool 15 minutes before removing the tart pan’s outer band and/or serving.

To remove the tart from the pan, place your hand under the tart and gently push up on the bottom plate to loosen the tart from the outer ring. 

A chocolate chess tart cools on a wire rack after baking.The outer tart pan ring is removed, revealing the beautiful crust.

Serve The Chocolate Chess Tart

Once the tart has cooled completely, it can be sliced and served. Slice the chocolate chess tart in 8 pie shaped wedges.

Serve each slice with whipped topping or a small scoop of ice cream, and enjoy this delicious dessert! It’s so yummy!

 After slices are removed, the inside of the chocolate chess tart is revealed.Slice of chocolate chess tart, served with ice cream and chocolate syrup.

I hope you have the chance to make this delectable chocolate chess tart. I’m confident you’re going to love it as much as we do, because it is easy to make, and tastes incredible!

Thanks for taking time out of your day to stop by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More TART Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious tart recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Recipe adapted from the book: “Gooseberry Patch – Have Yourself A Homemade Christmas”, published 2014 by Time Home Entertainment, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Chocolate Chess Tart
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

Make a classic, decadent Chocolate Chess Tart for those you love! This dense, fudge-like tart is easy to make and can be made as a pie, too!

Category: Dessert
Cuisine: American
Keyword: chocolate chess tart
Servings: 8 slices
Calories Per Serving: 443 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 9 inch unbaked pie dough pastry for tart pan or pie pan (not deep dish)
  • ½ cup butter = 1 stick
  • 3 ounces unsweetened baking chocolate three 1 oz. squares
  • 1 cup dark brown sugar (packed) can substitute light
  • ½ cup granulated sugar
  • 2 large eggs lightly beaten
  • 1 Tablespoon milk
  • 1 teaspoon all purpose flour
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 325℉.

  2. Press pie dough (homemade OR purchased) into a 9" tart pan with removeable bottom. Trim top edges of the dough to fit pan. Pierce dough several times on bottom/sides using tines of a fork. Set aside. NOTE: No tart pan? No problem! This can also be made in a 9" pie crust in a pie pan (NOT deep dish).

  3. Melt chocolate and butter in a small saucepan on LOW heat, stirring often. Once melted, remove pan from heat. Set pan aside to let sauce cool completely.

  4. In separate bowl combine brown sugar, granulated sugar, eggs, milk, flour and vanilla. Stir well, until ingredients are fully incorporated.

  5. Pour cooled chocolate sauce into the batter in a slow drizzle, stirring constantly as it is added, until combined. Pour chocolate batter into unbaked tart shell (or pie crust, if using).

  6. Bake on a middle oven rack at 325°F for 40-45 minutes. When done, the top should be set, nicely browned, and the crust should be golden brown. Check for doneness by inserting a toothpick into the top center of the tart (or pie). It should come out free of batter. Carefully transfer tart pan to a wire rack; let it cool 15 minutes before removing tart pan's outer band and/or serving.

  7. To remove tart from the pan, place your hand under the tart; gently push up on the bottom plate to loosen tart from the outer ring. Cool completely, then cut into 8 slices. Serve with ice cream or whipped topping (optional). Enjoy!

Nutrition Facts
Chocolate Chess Tart
Amount Per Serving (1 slice (1/8 of total))
Calories 443 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 13g81%
Trans Fat 0.5g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 77mg26%
Sodium 222mg10%
Potassium 174mg5%
Carbohydrates 55g18%
Fiber 2g8%
Sugar 39g43%
Protein 5g10%
Vitamin A 426IU9%
Calcium 51mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a classic, decadent Chocolate Chess Tart for those you love! This dense, fudge-like tart is easy to make and can be made as a pie, too!

Chewy Coconut Maple Cookies

Chewy Coconut Maple Coconut Cookies are easy to make yummy treats flavored with maple syrup, and filled with shredded coconut and pecans.
Chewy Coconut Maple Coconut Cookies are easy to make yummy treats flavored with maple syrup, and filled with shredded coconut and pecans.

Today I want to share a simple cookie recipe that I found in one of my old cooking magazines 26 years ago! That’s right… it’s an “oldie but a goodie” recipe, and these cookies are fantastic!

This recipe is very straightforward. You will beat the “wet” ingredients, combine it with dry ingredients (including shredded coconut and nuts), and stir until a thick dough is created. 

The cookie dough is then dropped by Tablespoons onto baking sheets and the cookies are baked until done. See… I told you the chewy coconut maple cookies are easy to make! Here’s how to make them.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Cookie Dough

TIP: Before beginning, preheat your oven to 375°F. (or 190.5°C.). The cookie dough batter comes together quickly, so you will want your oven pre-heated and ready to go!

Now it’s time to make the cookie dough. Place vegetable shortening and packed brown sugar in a mixing bowl. Use an electric mixer to cream these ingredients until they’re fully combined and fluffy in texture.

Add an egg, pure maple syrup and maple extract to the mixing bowl, and beat these until incorporated into the batter. TIP: If you don’t have maple extract, you can substitute vanilla extract).

Vegetable shortening and brown sugar are creamed using an electric mixer.Egg, maple syrup and maple extract are beaten into the cookie batter.

Time For The Dry Ingredients

Whisk together all purpose flour, baking powder, and salt in a medium bowl. Add this to the creamed cookie batter and continue to beat until fully combined.

The cookie batter will be very smooth after wet ingredients are combined.Dry ingredients are added to the cookie batter in a bowl.

Stir in chopped pecans (or walnuts) until they’re incorporated into the cookie dough. The dough will be thick and “tacky” in texture.

Chopped pecans are stirred into the cookie dough.

Ready To Bake

Drop the cookie dough by Tablespoonfuls onto a sprayed (or silpat mat covered) large baking sheet. For a yield of about 3 dozen cookies, use “level” Tablespoons.

If you use “generous, rounded” Tablespoonfuls (shown below), you will end up with about 2 dozen, big chewy coconut maple cookies.

IMPORTANT: These cookies spread a LOT on the baking sheet, so leave at least 2″ minimum space between the cookies when positioning the dough on the baking sheets.

Dough is dropped onto prepared baking sheets for baking.

If you don’t leave enough space between the balls of cookie dough, the cookies will spread out so much they bake into each other. You can see this in the photo below (from the first time I made these cookies).

The cookies will still TASTE great, but you will have to cut them apart from each other (and that’s no fun at all). Trust me… give the cookies room to spread!

Cookies spread out so much they baked right into each other.

Bake The Chewy Coconut Maple Cookies

Bake the cookies at 375°F. for between 12-15 minutes. When done they will be golden brown in color, and the bottom edges will be browned and “set”.

Remove the cookies from the oven, and let them cool for 1-2 minutes on their baking sheets. Once they’ve cooled slightly, transfer them with a spatula to wire racks to finish cooling.

The chewy coconut maple cookies cool to room temperature on a wire rack.A cookie filled with shredded coconut and pecans, cooling on a wire rack.

The Chewy Coconut Maple Cookies Are Ready To Eat!

Once the chewy coconut maple cookies are at room temperature, they will have firmed up slightly, and are ready to be enjoyed.

These delicious cookies are wonderfully chewy in texture, filled with coconut and pecans, and have GREAT flavor! Store any leftover cookies in an airtight container for 4-5 days at room temperature.

They also freeze very well, when wrapped in plastic and stored in an airtight container. They will thaw rather quickly because they are flat and thin!

A green plate filled with chewy coconut maple cookies ready to be eaten.

I really hope you enjoy these yummy cookies as much as we do! Unfortunately, they don’t ever seem to last very long at our house when I make them… ha ha!

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy cookie recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Recipe adapted from: “Taste of Home” magazine, Feb/Mar 1998 edition, page 45, published by Reiman Publications

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Chewy Coconut Maple Cookies
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 

Chewy Coconut Maple Coconut Cookies are easy to make yummy treats flavored with maple syrup, and filled with shredded coconut and pecans.

Category: Dessert
Cuisine: American
Keyword: chewy coconut maple cookies
Servings: 36 cookies
Calories Per Serving: 111 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ½ cup vegetable shortening
  • 1 cup packed dark brown sugar
  • ½ cup pure maple syrup
  • 1 large egg
  • ¾ teaspoon maple extract (can substitute vanilla extract)
  • cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • cups shredded coconut
  • ½ cup chopped pecans (can substitute walnuts)
Instructions
  1. Preheat oven to 375°F. (or 190.5°C.). Spray baking sheet(s) with cooking spray or line with silpat mats.

  2. Put shortening and brown sugar in mixing bowl. Use electric mixer to cream them until fully combined and fluffy. Add egg, maple syrup and maple extract. Beat until incorporated into the batter.

  3. Whisk flour, baking powder, and salt in a medium bowl. Add to creamed cookie batter; beat until combined. STIR in pecans until incorporated into the dough. Dough will be thick and "tacky" in texture.

  4. Drop dough by Tablespoonfuls onto prepared baking sheets. For 3 dozen cookies, use "level" Tablespoons. If you use "generous, rounded" Tablespoonfuls, you will get about 2 dozen big cookies. IMPORTANT: These cookies spread a LOT on the baking sheet, so leave at least 2" minimum space between cookies.

  5. Bake at 375°F. for 12-15 minutes. When done they should be golden brown, and bottom edges will be browned and "set". Remove cookies from oven; let cool 1-2 minutes on baking sheets, then transfer them to wire racks to finish cooling.

  6. Once at room temp., serve and enjoy! Store leftover cookies in airtight container at room temperature. Cookies freeze well, when wrapped in plastic and stored in an airtight container. They thaw quickly because they are flat and thin.

Recipe Notes

NOTES: Caloric calculation is based on level Tablespoon of dough (a yield of approx. 36 cookies). **If using rounded, generous Tablespoons of dough (a yield of approx. 24 larger cookies), the caloric calculation would obviously end up being more per cookie.** 

Nutrition Facts
Chewy Coconut Maple Cookies
Amount Per Serving (1 cookie)
Calories 111 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Trans Fat 0.4g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 5mg2%
Sodium 47mg2%
Potassium 67mg2%
Carbohydrates 15g5%
Fiber 0.5g2%
Sugar 10g11%
Protein 1g2%
Vitamin A 8IU0%
Vitamin C 0.04mg0%
Calcium 23mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin to your Pinterest boards!Chewy Coconut Maple Coconut Cookies are easy to make yummy treats flavored with maple syrup, and filled with shredded coconut and pecans.

Lemon Meltaway Cookies

Lemon Meltaway Cookies are delicious, light and fluffy cookies with creamy lemon frosting that melt in your mouth as you eat them!
Lemon Meltaway Cookies are delicious, light and fluffy cookies with creamy lemon frosting that melt in your mouth as you eat them!

Yum. Yum. Yum. That’s how I describe these cookies (in between my big bites, of course!). Lemon meltaway cookies are a great cure for the wintertime blues! They have a wonderful pop of bright citrus flavor packed into a feather soft cookie!

The best part is they’re simple to make, and I’m positive you will love them as much as we do! Here’s how to make these melt in your mouth cookies.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Cookie Dough

Place butter and powdered sugar in a mixing bowl, and cream them until this mixture becomes fluffy in texture. Add lemon juice, and beat until it’s incorporated in the dough.

Combine all purpose flour and cornstarch in a medium bowl, and slowly add this to the dough, a little at a time. Continue to beat the dough on low speed as you add it.

Soft butter and powdered sugar are beaten until fluffy.Lemon juice, flour and cornstarch are added to the butter mixture in bowl.

The dough will be very thick. Use your hands to bind it together into a large ball of dough, and place it on a large sheet of wax paper.

A soft, crumbly dough is formed in the mixing bowl.

A ball of dough for the lemon meltaway cookies is formed.

Cut And Roll Dough, Then Refrigerate

Divide the dough in half, then shape the two pieces into two rectangles, each about 8″ long and a couple inches wide.

Wrap each “log” tightly in plastic wrap, then place them on a baking sheet and refrigerate for 2 hours OR until the dough is very firm.

Cookie dough is cut in half, then rectangular logs of dough are rolled.The cookie dough logs are wrapped and refrigerated for 2 hours.

Slice And Bake

Preheat your oven to 350°F. (or 176.66°C.) before slicing the cookie dough.

Unwrap one dough “log” at a time after the dough is firm and well-chilled (keep the other in the refrigerator). Place the dough “log” on a cutting board and cut it into slices ¼” wide, using a sharp knife.

Position the slices 2″ apart on large, ungreased cookie sheets. Repeat with the other dough “log” until all dough is sliced, and ready for baking.

It’s okay to cook the lemon meltaway cookies in batches, but keep the remaining dough chilled while the other cookies bake.

Each chilled dough log is cut into thin slices.The cookies (which look like large French fries) are put on baking sheet.

Bake The Cookies

Bake the cookies at 350°F. (or 176.66°C.) for 8-12 minutes. Oven temps can vary, so check them at 8 minutes, then cook longer, if necessary. Mine usually take 10 minutes in our oven.

When they’re done, the cookies should be fairly firm to the touch, and should be pale in color (not browned).

Lemon Meltaway Cookies look like shortbread, but are actually quite delicate, so be gentle with them! Carefully transfer the cookies to a wire rack to cool completely before frosting.

After baking, the lemon meltaway cookies cool on a wire rack.

Make The Lemon Frosting

Make the lemon frosting while the cookies cool. Place soft butter, powdered sugar, lemon juice, grated lemon peel, and a few drops of yellow food coloring in a bowl.

NOTE: the food coloring is optional, but adds some nice color to the cookies, so I recommend it!

Use a spoon OR an electric mixer to combine the frosting ingredients until very smooth. Set the bowl aside until the cookies are completely cooled.

Carefully frost the cookies on top… remember they’re soft and fragile! Divide the frosting evenly so you have enough to cover all the cookies. Let the cookies rest for awhile to give the frosting time to become firm.

Yellow lemon frosting is made by mixing ingredients in a small bowl.

Lemon frosting is spread on the lemon meltaway cookies before serving.

Time To Serve The Lemon Meltaway Cookies!

When the frosting has firmed up, the lemon meltaway cookies are ready to be enjoyed! Take a bite and see why they are called “meltaway” cookies.

They are so soft they practically melt in your mouth, AND they have wonderful lemon flavor. I’m sure you (and those you love) will enjoy these unique cookies.

A white plate with several lemon meltaway cookies, ready for eating.

We love these lemon meltaway cookies, and hope you will, too! The way they melt in your mouth will probably surprise you, which is always fun!

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delectable cookie recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Recipe Adapted From: “Taste of Home Magazine” Feb./Mar. 2004 edition, page 10, published by Reiman Publications, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Lemon Meltaway Cookies
Prep Time
10 mins
Cook Time
10 mins
Refrigeration Time (inactive prep)
2 hrs
Total Time
2 hrs 20 mins
 

Lemon Meltaway Cookies are delicious, light and fluffy cookies with creamy lemon frosting that melt in your mouth as you eat them!

Category: Dessert
Cuisine: All Cuisines
Keyword: lemon meltaway cookies
Servings: 40 cookies
Calories Per Serving: 77 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Cookie Dough:
  • ¾ cup butter (softened)
  • cup powdered sugar
  • 1 teaspoon fresh lemon juice
  • cups all purpose flour
  • ½ cup cornstarch
For Lemon Frosting:
  • ¼ cup butter (softened)
  • 1 cup Powdered sugar
  • teaspoons fresh lemon juice
  • teaspoons lemon zest finely grated yellow peel
  • 2-3 drops yellow food color optional, but pretty
Instructions
  1. Cream butter and powdered sugar in a mixing bowl, and until fluffy in texture. Add lemon juice; beat until incorporated.

  2. Combine flour and cornstarch in a bowl; add this to butter mixture, a little at a time. Continue to beat on low speed as you add it. Remove dough from bowl. Use hands to shape it into a firm ball of dough; place it on large sheet of wax paper.

  3. Divide dough in half; shape each piece into rectangle, 8" long and a couple inches wide. Seal each "log" in plastic wrap; place them on a baking sheet. Refrigerate for 2 hours OR until dough is very firm.

  4. Preheat oven to 350℉. ( or 176.66℃.).

  5. Unwrap 1 log at a time (keep the other in refrigerator). Place "log" on cutting board. Cut it into slices ¼" wide, using a sharp knife. Place slices 2" apart on large, ungreased cookie sheets. Repeat with remaining dough. If cooking in batches, keep remaining dough chilled while cookies bake.

  6. Bake at 350°F. (or 176.66°C.) for 8-12 minutes. Oven temps can vary, so check them at 8 minutes, then cook longer, if necessary. When done, cookies should be firm to the touch, and pale in color (not browned). Carefully transfer cookies (they're fragile) to a wire rack; cool completely before frosting.

  7. Make lemon frosting while cookies cool. Put soft butter, powdered sugar, lemon juice, grated lemon peel, and 2-3 drops of yellow food coloring in a bowl. Use a spoon OR mixer to combine frosting ingredients until smooth. Set bowl aside. Carefully frost cookies once cooled... remember they're soft and fragile! Let frosting firm up before serving. Enjoy!

Nutrition Facts
Lemon Meltaway Cookies
Amount Per Serving (1 frosted cookie)
Calories 77 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Trans Fat 0.2g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 12mg4%
Sodium 37mg2%
Potassium 6mg0%
Carbohydrates 8g3%
Fiber 0.1g0%
Sugar 4g4%
Protein 0.5g1%
Vitamin A 142IU3%
Vitamin C 0.2mg0%
Calcium 2mg0%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Lemon Meltaway Cookies are delicious, light and fluffy cookies with creamy lemon frosting that melt in your mouth as you eat them!

 

Chocolate Covered Krispie Hearts

Make Chocolate Covered Krispie Hearts for Valentines Day or any time! Chewy treats covered in chocolate are a fun way to say “I Love You”.
Make Chocolate Covered Krispie Hearts for Valentines Day or any time! Chewy treats covered in chocolate are a fun way to say "I Love You".

It seems like most people still enjoy traditional Rice Krispy treats, right? These chewy, decadent little snacks have been around since my childhood, and they’re a classic treat kids of all ages enjoy!

I decided to experiment and make a small amount in heart shapes for Valentines Day and cover them with chocolate. For fun, I made some hearts red-colored and some a traditional chocolate color!

After making the treats, I cut them out with a heart-shaped cookie cutter and covered each heart with melted chocolate. The two types of chocolate I use are red chocolate candy melts and milk chocolate candy melts, which can be purchased at most large craft stores.

Top the chocolate covered hearts with a few colorful sprinkles as garnish, and they’re done! These delicious treats stay chewy and crispy on the inside, with a festive, colorful outside coating! YUM! Here’s how to make chocolate covered krispie treats.

Scroll Down For a Printable Recipe Card At The Bottom Of The Page

Make The Marshmallow Topping

Melt 1½ Tablespoons of butter on LOW heat in a large, non-stick saucepan. Add 3 cups of miniature marshmallows to the melted butter, and stir them in, covering them with butter.

Butter is melted in a large non-stick saucepan on the stovetop.Miniature marshmallows are added to the melted butter.

Stir the marshmallows constantly as they cook on LOW. They will begin to break down as they are heated, but keep stirring!

When the marshmallows are almost completely melted (about 95%), remove the pan from the heat, so they don’t become scorched on the bottom. 

The mini marshmallows begin to melt as they are cooked and stirred.When the marshmallows are 90% cooked, remove the pan from the stove.

Add The Rice Cereal Then Shape The Mixture

Immediately stir in 3 cups of crispy rice cereal. The mixture will be VERY thick, but keep stirring until all the cereal is coated.

Fit a piece of parchment or wax paper in an 8″x8″ baking dish, leaving some paper hanging over the edges. Spray the paper with non-stick spray. Pour the hot marshmallow mixture into the dish, and shape the mixture into a square (about 1″ thick) in the dish.

TIP: Use another piece of sprayed parchment/ wax paper to lightly press down and compact the mixture as you shape it. This lets you shape the square without hot marshmallow mixture sticking to your hands.

Stir crispy rice cereal into the marshmallow/butter mixture until combined.Pour mixture onto parchment paper lined baking dish.

Cut Out Hearts And Decorate!

Lift the edges of the paper up and lift the square form up and out of the baking dish, and let this mixture cool, uncovered, for 10-12 minutes.

After it cools, it’s time to cut out the heart shapes. Use a small heart-shaped cookie cutter to cut as many “hearts” out of the cereal mixture as possible.

NOTE: I get 10-12 hearts with my cookie cutter, but the quantity you get will depend on the size cookie cutter YOU use. Re-shape mixture (if necessary) and continue to cut out more.

Place the heart-shaped treats back onto the paper after cutting them out. Let them rest for 45 minutes, because they need to be very firm and hold their shape before covering them with chocolate. 

Shape the crispy rice cereal mixture into a square and cool 15 minutes.Cut mixture into heart shapes using a heart-shaped cookie cutter.

Cover The Krispie Hearts With Chocolate

Melt the chocolate according to package instructions, adding a Tablespoon of vegetable shortening, because it helps thin the chocolate a bit.

Red chocolate candy melts are melted in the microwave until smooth.

Once the chocolate is melted and smooth, dip each heart, one at a time, covering it on all sides. Use a spoon to help cover it with chocolate, and let any excess chocolate drip back into the bowl.

Place each heart back on the paper once chocolate-covered, and immediately add colored sprinkles to it while the chocolate is still warm before dipping the next heart.

NOTE: You may need to re-warm the chocolate if it begins to thicken, because the hearts are easier to cover when the chocolate is fairly thin.

After the chocolate hardens, take a small sharp knife and trim/clean up the heart around the bottom edges to remove any excess chocolate.

Sprinkles are added to chocolate covered krispie treats right after dipping.

Time To Enjoy Chocolate Covered Krispie Hearts

The chocolate covered krispie treats are ready to be served and enjoyed, once the chocolate has hardened! Set them out on a platter, and let everyone dig in!

They are delicious, and will keep for 2-3 days at room temperature covered with plastic wrap. What I mean is… they will keep 2-3 days IF they don’t all get gobbled up first!

Milk chocolate and red chocolate candy melts are used to cover treats.One of the chocolate covered krispie treats is shown cut in half, on white plate.

I hope you enjoy these unique little treats. While I made them specifically for Valentines Day, any time of year is a good time to share these cute heart-shaped desserts with those you love!

Thanks so much for stopping by today, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More Recipes For Valentines Day?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a few recipes that would be wonderful for Valentines Day, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Chocolate Covered Krispie Hearts
Prep Time
20 mins
Cook Time
0 mins
Inactive "Resting" Time
1 hr
Total Time
1 hr 20 mins
 

Make Chocolate Covered Krispie Hearts for Valentines Day or any time! Chewy treats, covered in chocolate are a fun way to say "I Love You".

Category: Dessert
Cuisine: American
Keyword: chocolate covered krispie hearts
Servings: 10 (approx. 10-12)
Calories Per Serving: 348 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • Tablespoons butter
  • 3 cups miniature marshmallows
  • 3 cups crisp rice cereal
  • 12 ounces chocolate candy melts* *see Note below
  • 1 Tablespoon vegetable shortening
  • colored candy sprinkles (optional, but a nice touch) as desired
Instructions
  1. Melt butter on LOW heat in large, non-stick saucepan. Add marshmallows; stir well, to combine.

  2. Cook on LOW, stirring constantly, until marshmallows are almost completely melted (about 90%). Remove pan from heat. Immediately stir in rice cereal until coated. Mixture will be VERY thick.

  3. Fit parchment or wax paper in an 8"x8" baking dish, leaving paper hanging over edges. Lightly spray with non-stick spray. Pour hot marshmallow mixture into dish. Shape mixture into a square (approx.1" thick) in the dish. TIP: Use another sprayed piece of parchment/ wax paper to lightly press down and compact mixture. This helps form a square without hot marshmallow mixture sticking to your hands.

  4. Lift the edges of the paper up and out of the baking dish. Let mixture cool, uncovered, for 10 minutes. Use a heart-shaped cookie cutter to cut as many "hearts" out of mixture as possible. NOTE: I get 10-12 hearts with the cookie cutter I use, but the quantity you get will depend on the size cookie cutter YOU use. Place hearts back onto the paper to rest after cutting them out.

  5. Melt the chocolate candy melts according to package instructions, adding a Tablespoon of vegetable shortening, to thin the chocolate a bit.

  6. Dip hearts, one at a time, covering it on all sides. Use a spoon to help cover them with chocolate. Let excess chocolate drip back into bowl. Place heart back on the paper once covered. Immediately add colored sprinkles while chocolate is still warm, before dipping the next heart. NOTE: You may need to re-warm chocolate if it begins to harden or thicken, because the hearts are easier to cover when chocolate is fairly thin.

  7. Once chocolate has firmly set, take a sharp knife and trim (clean up) the hearts around bottom edges to remove any excess chocolate. Serve and enjoy!

Recipe Notes

Note: If using one color of chocolate melts only, it will take a 12 oz bag. If making red and chocolate colors, you will use approx. ½ bag of each color or variety.

Nutrition Facts
Chocolate Covered Krispie Hearts
Amount Per Serving (1 g)
Calories 348 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 15g94%
Trans Fat 0.2g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Cholesterol 5mg2%
Sodium 92mg4%
Potassium 8mg0%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 36g40%
Protein 3g6%
Vitamin A 52IU1%
Calcium 49mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make Chocolate Covered Krispie Hearts for Valentines Day or any time! Chewy treats covered in chocolate are a fun way to say "I Love You".

 

Raspberry Thumbprint Cookies

Make Raspberry Thumbprint Cookies for the holidays or any time! These bite-size treats, with chocolate chips and raspberry jam are wonderful!
Make Raspberry Thumbprint Cookies for the holidays or any time! These bite-size treats, with chocolate chips and raspberry jam are wonderful!

If you’re looking for an easy-to-make delicious cookie, may I suggest trying this one for raspberry thumbprint cookies?

Thumbprint cookies have been around for a long time. They get their name from a small indentation made in a cookie (using your thumb) which is then filled with a sweet topping.

This simple recipe is one I found in an old cookbook I have that is almost 30 years old. I liked this particular recipe because not only does it have raspberry jam (in the indentation), but it’s filled with miniature chocolate chips!

Chocolate and raspberry for a flavor combination? Yes, please! Here’s how to make these yummy cookies in under 30 minutes.

Scroll Down For A Printable Recipe At The Bottom Of The Page

Make The Cookie Dough

Place softened stick of butter, granulated sugar, brown sugar, vanilla and salt in a large mixing bowl. Beat these ingredients using an electric mixer, until they become soft and smooth.

Add sifted flour and milk to the bowl, and continue to mix until all the dough ingredients have been combined.

Butter, brown and granulated sugars, vanilla and salt are blended until creamy.Sifted flour and milk are mixed into the cookie dough.

The cookie dough will be very crumbly at this point. Add miniature chocolate chips, and STIR them in, to combine.

Miniature semi-sweet chocolate chips are stirred into the dough.The dough for the raspberry thumbprint cookies is very crumbly.

Shape The Crumbly Cookie Dough Into Balls

Now it’s time to shape the crumbly dough into dough balls. Put a Tablespoon of the “dough mixture” in the palm of your hands, and compress and tightly shape and roll the dough into a 1″ ball.

You should have enough “dough” to form 36 cookies. As you form each one, place it on ungreased cookie sheets, with the cookies about 2″ apart from each other.

Crumbly cookie dough is shaped by hand into 1" balls.

Indent The Cookies And Fill

Use your thumb to make a small indentation in the top/middle of each cookie dough ball. Do NOT press all the way to the bottom or break through the bottom of the cookie.

TIP: I find it helpful to “shore up” the sides of the cookies, as they may slightly crack around the edges while pressing the indentation in them. Just use your fingers to pinch or close up any slight cracks.

Place a very tiny amount of raspberry jam into the cookie indentation. I use a very small spoon to do this, because there’s only room for a bit of jam in these little cookies! Once the cookies are are filled, they are ready to bake.

A thumb is used to slightly indent cookie dough balls on a baking sheet.A small amount of raspberry jam is placed in the cookie indentation.

Bake The Raspberry Thumbprint Cookies

Bake the raspberry thumbprint cookies at 375°F. on the middle racks of your oven for 10-12 minutes. When done, the cookies should be golden brown on the top and bottom.

Let the cookies cool for 1-2 minutes on the baking sheet, then transfer them (using a spatula) to wire racks to finish cooling to room temperature. 

The raspberry thumbprint cookies cool on wire rack after baking.A close up of one of the raspberry thumbprint cookies on a wire rack.

Enjoy The Raspberry Thumbprint Cookies

When the raspberry thumbprint cookies have cooled to room temperature, they are ready to be served. Transfer them to a platter, and dig in!

The cookie itself has the texture of a shortbread cookie, and the chocolate chips and raspberry jam pair are a wonderful flavor combination!

I’m sure you will enjoy these little scrumptious bites, and trust you’ll like them as much as we do!

A white platter is used to serve the raspberry thumbprint cookies.

Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many delicious cookie recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Original recipe source: “The Spirit of Christmas Cookbook”, page 27, published by Leisure Arts, Inc. in 1996.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Raspberry Thumbprint Cookies
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Make Raspberry Thumbprint Cookies for the holidays or any time! These bite-size treats, with chocolate chips and raspberry jam are wonderful!

Category: Dessert, Snack
Cuisine: All Cuisines
Keyword: raspberry thumbprint cookies
Servings: 36
Calories Per Serving: 73 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ½ cup butter softened (1 stick)
  • ¼ cup granulated sugar
  • ¼ cup brown sugar (packed)
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • cups flour (sifted)
  • 2 Tablespoons milk
  • cup miniature semi-sweet chocolate chips
  • ¼ cup raspberry jam **approximate
Instructions
  1. Preheat oven to 375℉.

  2. Place butter, granulated sugar, brown sugar, vanilla and salt in a large mixing bowl. Beat with an electric mixer, until they become soft and smooth. Add sifted flour and milk; continue to mix until combined. Dough will be very crumbly. Add chocolate chips; stir to combine.

  3. Put 1 Tablespoon of dough mixture in the palm of your hands; compress, tightly shape and roll dough into a 1" ball. Form 36 cookies, placing dough balls on ungreased cookie sheets, 2" apart from each other.

  4. Use your thumb to make a small indentation in the top/middle of each dough ball. Do NOT press all the way to the bottom or break through bottom of cookie. TIP: I find it helpful to "shore up" the sides of the cookies, as they may slightly crack around the edges while indenting them. Use your fingers to pinch/close any cracks. Place a very tiny amount of raspberry jam into the indentation.

  5. Bake at 375°F. on middle racks of oven for 10-12 minutes. When done, cookies should be golden brown and "set". Let cookies cool 1-2 minutes on baking sheet, then transfer with spatula to wire racks to cool. Serve at room temperature.

Recipe Notes

NOTES: 1% milk was used for caloric calculation. Amount of jam is an estimate. You may use a little more or less, depending on the size of indentations.

Nutrition Facts
Raspberry Thumbprint Cookies
Amount Per Serving (1 cookie)
Calories 73 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Cholesterol 7mg2%
Sodium 54mg2%
Potassium 24mg1%
Carbohydrates 10g3%
Fiber 0.3g1%
Sugar 5g6%
Protein 1g2%
Vitamin A 82IU2%
Vitamin C 0.2mg0%
Calcium 6mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make Raspberry Thumbprint Cookies for the holidays or any time! These bite-size treats, with chocolate chips and raspberry jam are wonderful!