Archive of ‘Cookies’ category

Chocolate Covered Peanut Butter Ritz Cookies

Chocolate Covered Peanut Butter Ritz® Cookies are an annual Christmas family tradition for us, with the “recipe” handed down from my Aunt to my Mom, and then to me. These delectable treats are incredibly FAST and EASY to make, which is perfect for this busy time of year!Chocolate Covered Peanut Butter Ritz Cookies / The Grateful Girl Cooks! Crunchy, creamy, peanut butter filled chocolate covered buttery cracker cookies are quick and easy holiday treats to make, using only a few ingredients!

Many years ago (at least 15), my Mom shared these cookies with me and told me that her sister, my Aunt Theda in Texas made them for her, and Mom raved about how good they were! I tried a couple, and sure enough, they tasted fantastic. When I asked my Mom how to make them she told me how incredibly easy it was.  I really loved my sweet Aunt… she passed away quite a few years ago, but I think of her whenever I make these goodies.

I’ve made these cookies so many times since then, but finally took pictures and decided to share the “recipe” on this blog.  I added a white glaze drizzled over the top, and some red and white sprinkles for the Christmas season, but really all you need to make these is 4 ingredients!  Here’s how to make a quick dozen of these yummy stacked goodies…

Place 12 Ritz® crackers onto a piece of parchment paper.  Spread a teaspoon of creamy peanut butter onto each one. When done, top with another cracker.

Chocolate Covered Peanut Butter Ritz Cookies / The Grateful Girl Cooks!

Chocolate Covered Peanut Butter Ritz Cookies / The Grateful Girl Cooks!

Melt 1½ cups semi-sweet chocolate chips with 1 HEAPING Tablespoon vegetable shortening in the microwave. Heat on High for 30 seconds. Remove bowl and stir chocolate. Place bowl back in microwave oven and heat an additional 30 seconds on High. Remove bowl and stir mixture until smooth.

Chocolate Covered Peanut Butter Ritz Cookies / The Grateful Girl Cooks!

Dip cookies, one at a time into melted chocolate mixture. I use a fork to hold the cookie, and sometimes use a spoon to help coat entire cookie with chocolate. Let excess chocolate drip back into bowl, then set cookie back onto parchment paper. Do not move cookie once you set it down.  Repeat process with all cookies. Once chocolate has firmed up, they are ready to eat, unless you want to decorate them.

Chocolate Covered Peanut Butter Ritz Cookies / The Grateful Girl Cooks!

If you want to decorate the cookies, let the cookies sit, undisturbed, until chocolate has firmed up completely.  Place powdered sugar in a small bowl.  Add only a couple drops of water at a time to the sugar, stirring well, until the glaze has reached a drizzling consistency.  Too thin? Add additional powder sugar. Too thick?  Add a drop or two of water.  Use a fork to drizzle the icing over each cookie.  Garnish with colored sprinkles, if desired, while glaze is still wet.

NOTE: You do not have to drizzle powdered sugar glaze on them. You can shorten the process even further by garnishing the fresh dipped chocolate cookies with candy colored sprinkles and leave off the white icing altogether if you want!

Chocolate Covered Peanut Butter Ritz Cookies / The Grateful Girl Cooks!

Let the icing completely firm up at room temperature.  Once chocolate and icing are totally firm, cookies can be transferred to serving plate for serving!

Chocolate Covered Peanut Butter Ritz Cookies / The Grateful Girl Cooks!

Cookies can be decorated any way you wish. When I make these and it’s NOT Christmas time, I simply leave them plain, with only the chocolate covering them, and no powdered sugar drizzle. They taste good no matter how you fancy them up or not!

Chocolate Covered Peanut Butter Ritz Cookies / The Grateful Girl Cooks!

The flavor is wonderful in these treats, with the creamy peanut butter AND the chocolate coating going so well together.  They remain crunchy from the cracker “shell”, and are so good it will be hard to stay out of them so there’s at least ONE left for good ol’ Santa Claus!

Chocolate Covered Peanut Butter Ritz Cookies / The Grateful Girl Cooks!

I love to make these family favorites at Christmas time. They are made quickly without a lot of ingredients (a big plus), look good and taste even better! I hope you will consider making them a part of your holiday traditions, too!

Chocolate Covered Peanut Butter Ritz Cookies / The Grateful Girl Cooks!

Recipe Source: My Mom and Aunt Theda

Chocolate Covered Peanut Butter Ritz Cookies
 
Prep time
Total time
 
Christmas cookies made EASY using store-bought crackers, peanut butter and coated with a simple chocolate topping!
As Prepared By:
Recipe type: Cookies
Serves: 1 dozen
Ingredients
For Cookies:
  • 24 buttery crackers (I used Ritz® crackers)
  • 12 teaspoons creamy peanut butter
For Chocolate Coating:
  • 1½ cups semi-sweet chocolate chips
  • 1 HEAPING Tablespoon vegetable shortening
For White Drizzle:
  • 1 cup powdered sugar
  • Water ( a couple drops at a time)
Directions
  1. Place 12 crackers onto a piece of parchment paper. Carefully spread a teaspoon of creamy peanut butter onto each one . When done, top with another cracker.
  2. Melt semi-sweet chocolate chips and vegetable shortening in the microwave. Heat on High for 30 seconds. Remove bowl and stir chocolate. Place bowl back in microwave oven and heat an additional 30 seconds on High. Remove bowl and stir mixture until smooth.
  3. Dip cookies, one at a time into melted chocolate mixture. Use a fork to hold the cookie, and a spoon to help coat entire cookie with chocolate. Let excess chocolate drip back into bowl, then set cookie onto parchment paper. Do not move cookie once you set it down. Repeat process with all cookies. Let the cookies sit, undisturbed, until chocolate has firmed up completely.
  4. Place powdered sugar in a small bowl. Add only a couple drops of water at a time to the sugar, stirring well, until the glaze has reached a drizzling consistency. Use a fork to drizzle the icing over each cookie. Garnish with colored sprinkles, if desired, while glaze is still wet.
  5. Let the icing completely firm up at room temperature. Once chocolate and icing are firm, cookies can be transferred to serving plate. Enjoy!

Here’s one more to pin to your Pinterest boards!Chocolate Covered Peanut Butter Ritz Cookies / The Grateful Girl Cooks! Crunchy, creamy, peanut butter filled chocolate covered buttery cracker cookies are quick and easy holiday treats to make, using only a few ingredients!

Chocolate Dipped Shortbread Cookies

If you’re looking for a quick and easy last minute Christmas treat (a shortcut) to take to a holiday party or give to friends, how about Chocolate Dipped Shortbread Cookies? They LOOK great, taste wonderful, and only take about 10 minutes to make!Chocolate Dipped Shortbread Cookies / The Grateful Girl Cooks! Buttery, chocolate-dipped shortbread Christmas treats are a cinch to make in 10 minutes, using store-bought cookies. A real-time-saver for the holidays!

These festive looking goodies are so easy because… wait for it… YOU USE STORE-BOUGHT SHORTBREAD COOKIES! That’s a major time-saver right there, folks! I don’t know about you, but the Christmas season seems to get quite busy, whether I want it to or not.  Why not take some of the holiday “stress” out of the day, and make these delicious decorated cookies in no time at all?

All you will need are some store-bought shortbread cookies (any shape or size), some milk chocolate or semi-sweet chocolate chips, a bit of vegetable shortening, and Christmas sprinkles to fancy the treats up a bit! I used an assortment of Walker’s Shortbread that my hubby bought in a huge tin at Costco (but Lorna Doone’s are wonderful, as well)! Easy Peasy!

Chocolate Dipped Shortbread Cookies / The Grateful Girl Cooks!

The good part about using store-bought shortbread is that you can “make” as many cookies you want! Here’s how:

Spread a sheet of parchment paper on work surface. Melt chocolate chips and shortening in heat-proof bowl in microwave. 30 Seconds on High. Remove. Stir. 30 seconds on High. Remove. Stir. The chocolate should have melted.  If not, place back in for 15 seconds, being careful not to burn it.  Dip one end of the cookie into the melted chocolate mixture, making sure to cover all sides. (I use a spoon to help coat it with chocolate).

Chocolate Dipped Shortbread Cookies / The Grateful Girl Cooks!

As soon as the shortbread is covered to your liking, place it onto parchment paper. Once you set it down, don’t move it or the chocolate will smear.  Immediately garnish with colored sprinkles (sprinkle them on using your fingers) while chocolate is still wet. Do NOT dip the wet cookie into the sprinkles or it will be a BIG mess.

Repeat process until all cookies are decorated.  Let the cookies rest on the parchment paper without moving them until the chocolate has hardened.

Chocolate Dipped Shortbread Cookies / The Grateful Girl Cooks!

Chocolate Dipped Shortbread Cookies / The Grateful Girl Cooks!

Once chocolate is firm, transfer cookies to a serving plate.  See how cute they are?  I used an assortment of triangular, rectangular and circular shaped cookies!

Chocolate Dipped Shortbread Cookies / The Grateful Girl Cooks!

The cookies would be a perfect hostess gift for a special friend, or served on a pretty Christmas platter at a dessert buffet or Christmas party!  They look fancy, but no one needs to know how easy they were to make!  I mean, really… who wouldn’t like a sweet, buttery shortbread cookie dipped in chocolate, topped with “Christmasy” looking sprinkles?

Speaking of Christmas goodies, be sure and check out my recipes for Microwave Rocky Road Fudge (another time-saver!), Pecan Pie Truffles, Cranberry Orange Pinwheel Cookies, Holiday Spritz Cookies or Chocolate Peanut Butter Muddy Buddies! You might even like my post featuring a Holiday Goodies Collection!

Chocolate Dipped Shortbread Cookies / The Grateful Girl Cooks!

Our home is in the middle of a total kitchen remodel this Christmas season, so we have nothing in the kitchen at the moment except walls, floor and ceiling.  I made the cookies pictured above in October before construction began and froze them, so I would still be able to give my neighbors plates of yummy goodies at Christmas, as is my tradition!

I may not have a kitchen, but I can still give gifts of food! (I might have even saved a few for my husband and I as well!). Yum!  Hope you’ll enjoy making and eating these Christmas cookies!

Chocolate Dipped Shortbread Cookies / The Grateful Girl Cooks!

Chocolate Dipped Shortbread Cookies
 
Prep time
Total time
 
As Prepared By:
Recipe type: Cookies
Serves: 2 dozen
Ingredients
  • 2 dozen store-bought shortbread cookies (any shape or size)
  • 2 cups milk chocolate or semi-sweet chocolate chips
  • 1 HEAPING Tablespoon vegetable shortening
  • Christmas colored sprinkles
Directions
  1. Cover work surface with a sheet of parchment paper.
  2. In a microwave-safe bowl, place chocolate chips and shortening. Heat on high in microwave for 30 seconds. Remove bowl from microwave. Stir well. Place bowl back in microwave and microwave on high for an additional 30 seconds. Remove bowl from microwave. Stir well, until mixture is smooth. If necessary, place back in microwave for 15 seconds, then stir.
  3. Dip the end or part of the cookie in melted chocolate, being sure to coat all sides. Let excess drip back into bowl, then place cookie onto parchment paper and do not move it. Garnish cookie immediately with colored sprinkles while chocolate is still wet.
  4. Repeat process with all cookies. If necessary, make another ½ batch of melted chocolate to finish cookies or coat additional cookies. Let cookies rest on parchment paper for at least an hour or until chocolate has hardened. Transfer to serving platter, and enjoy!

Here’s one more to pin on your Pinterest boards!Chocolate Dipped Shortbread Cookies / The Grateful Girl Cooks! Buttery, chocolate-dipped shortbread Christmas treats are a cinch to make in 10 minutes, using store-bought cookies. A real-time-saver for the holidays!

Cinnamon Chip Cookies

Buttery, soft, and filled with the flavor of cinnamon, these yummy Cinnamon Chip Cookies are so incredibly easy to make, you won’t believe it!Cinnamon Chip Cookies / The Grateful Girl Cooks! Super easy to make, delicious cinnamon-y cookies!
Recently I found a recipe for cookies that sounded easy and delicious in one of my old cookbooks.  The original recipe called for using chocolate cake mix and white chocolate chips to make a fast, delicious and easy cookie.  I decided to tweak the recipe just a bit, and that’s how I came up with this recipe for yummy cinnamon chip cookies!

The cookies are so EASY to make, because a boxed cake mix is used as the base.  The prep time is only about 5 minutes, so you can have fresh baked, soft and delicious cinnamon chip cookies in the oven in under 10 minutes!  Here’s how to make these scrumptious cinnamon-filled treats:

In a large mixing bowl, place cake mix powder, vegetable oil, water and an egg.  Stir well (or use electric mixer), until ingredients are fully combined.

Cinnamon Chip Cookies / The Grateful Girl Cooks!

Cinnamon Chip Cookies / The Grateful Girl Cooks!

Add the cinnamon chips, and stir into batter.

Cinnamon Chip Cookies / The Grateful Girl Cooks!

Cinnamon Chip Cookies / The Grateful Girl Cooks!

Spray cookie sheets with non-stick spray.  Drop cookie batter by rounded Tablespoons onto cookie sheet, leaving about 2 inches between each one. (Note: Quantity using Tablespoons = approx. 4 dozen cookies. I used large HEAPING Tablespoons of batter, so my quantity was reduced to 2 dozen).

Cinnamon Chip Cookies / The Grateful Girl Cooks!

Bake cookies in preheated 350 degree oven for 10-12 minutes until the batter is set and the tops of the cookies have a crackled appearance. (If making larger sized cookies, the cooking time will need to be increased!)

Cinnamon Chip Cookies / The Grateful Girl Cooks! Super easy to make, delicious cinnamon-y cookies!

When cookies are done, remove cookie sheets from oven. Important: Let cookies stand on the cookie sheets for 5 minutes, BEFORE transferring them to a wire rack to finish cooling.

Cinnamon Chip Cookies / The Grateful Girl Cooks! Super easy to make, delicious cinnamon-y cookies!

Once the cookies have completely cooled, they are ready to eat!  Hope you enjoy these cinnamon-filled cookies, and how simple they are to make!  They really taste good!

Cinnamon Chip Cookies / The Grateful Girl Cooks!

Recipe Adapted From: The cookbook “Christmas Gifts From The Kitchen”, Published by Company’s Coming Publishing Limited, 2006, page 11 (“Friendship Cookies”)

Cinnamon Chip Cookies
 
Prep time
Cook time
Total time
 
Delicious, soft, cinnamon chip drop cookies are a cinch to make!
As Prepared By:
Recipe type: Dessert
Serves: approx. 4 dozen
Ingredients
  • 1 box of yellow cake mix (any kind, 2 layer size)
  • ½ cup vegetable oil
  • ¼ cup water
  • 1 large egg
  • 1 cup cinnamon chips
Directions
  1. In a large mixing bowl, place cake mix powder, vegetable oil, water and an egg. Stir well (or use electric mixer), until ingredients are fully combined.
  2. Add the cinnamon chips, and stir into batter. Spray cookie sheets with non-stick spray. Drop cookie batter by rounded Tablespoons onto cookie sheet, leaving about 2 inches between each one.
  3. Bake cookies in preheated 350 degree oven for 10-12 minutes until the batter is set and the tops of the cookies have a crackled appearance. (If making larger sized cookies, the cooking time will need to be increased!)
  4. When cookies are done, remove cookie sheets from oven. Important: Let cookies stand on the cookie sheets for 5 minutes, before transferring them to a wire rack to finish cooling. Once the cookies have completely cooled, they are ready to eat!

Here’s one more to pin on your Pinterest boards!Cinnamon Chip Cookies / The Grateful Girl Cooks! Super easy to make, delicious cinnamon-y cookies!

 

Save

Save

Save

Save

Save

Chocolate Oaties

Looking for a quick and easy treat? How about Chocolate Oaties… delicious “No-Bake” drop cookies featuring chocolate, peanut butter, nuts and oats? The best part is they only take about 10 minutes to make, and are soooo GOOD. Yes, please!Chocolate Oaties / The Grateful Girl Cooks! Delicious 10 minute "no-bake" drop cookies with chocolate, peanut butter, nuts and oats!

I grew up eating Chocolate Oaties. My Mom made them for our family quite often, I suppose because they taste so good (gotta be that chocolate-peanut butter combo!) and the fact that they are fairly inexpensive and ridiculously QUICK AND EASY to make in 10 minutes. Whatever her reasons were, these no-bake cookies were always a big hit with our family.  Here’s how to make them:

Measure the peanut butter, oats, vanilla, salt and chopped nuts into a large mixing bowl. Set aside. (It’s important to do this BEFORE next step! Trust me.)

Chocolate Oaties / The Grateful Girl Cooks!

In a medium saucepan, place sugar, cocoa, butter, and evaporated milk. Cook on medium heat, stirring often, until mixture comes to a boil. Boil ingredients for 1 minute. Immediately remove the chocolate sauce from heat and pour over peanut butter/oat mixture in mixing bowl while it is boiling hot.  The very hot chocolate sauce helps to melt the peanut butter!

Chocolate Oaties / The Grateful Girl Cooks!

Chocolate Oaties / The Grateful Girl Cooks!

Stir well, to fully melt peanut butter and combine all ingredients.  Place a piece of wax paper on a 9×13 baking sheet. Drop batter by rounded spoonfuls onto wax paper (Use 2 spoons… one to scoop, and the back of the other to scoop/drop cookies onto paper).  Place baking sheet (uncovered) into refrigerator, and refrigerate for an hour so they can set up.

Chocolate Oaties / The Grateful Girl Cooks!

Chocolate Oaties / The Grateful Girl Cooks!

That’s it!!!  See how easy that was?  Remember to store any uneaten chocolate oaties in a covered container in refrigerator. By the way… here’s one I saved for you… want a bite?

Chocolate Oaties / The Grateful Girl Cooks!

I hope you enjoy these quick, yummy, easy to prepare drop cookies… we sure do!
Have a great day, friends.

Chocolate Oaties / The Grateful Girl Cooks!

Recipe Source: My Mom

Chocolate Oaties
 
Prep time
Total time
 
You can make these delicious no-bake chocolate and peanut butter flavored drop cookies in about 10 minutes!
As Prepared By:
Recipe type: Cookies
Serves: approx. 30 cookies
Ingredients
  • ½ cup peanut butter
  • 3 cups quick cook oats (dry)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½-3/4 cup chopped walnuts or pecans
  • 2 cups granulated sugar
  • 4 Tablespoons unsweetened cocoa powder
  • 1 cube butter
  • ½ cup evaporated milk
Directions
  1. Measure the peanut butter, oats, vanilla, salt and chopped nuts into a large mixing bowl. Set aside.
  2. In a medium saucepan, place sugar, cocoa, butter, and evaporated milk. Cook on medium heat, stirring often, until mixture comes to a boil. Boil ingredients for 1 minute. Immediately remove sauce from heat and pour over peanut butter/oat mixture in mixing bowl. Stir well, to fully melt peanut butter and combine all ingredients.
  3. Place a piece of wax or parchment paper on a 9x13 baking sheet. Drop batter by rounded spoonfuls onto paper (Use 2 spoons... one to scoop, and the back of the other to scoop/drop cookies onto paper). See NOTES section for tip.
  4. Place baking sheet (uncovered) into refrigerator, and refrigerate for an hour so they can set up. Enjoy! Store chocolate oaties in a covered container in refrigerator.
Notes
I used a rounded Tablespoon batter for each cookie (yielded 31, 2-3" wide cookies).
If you want more cookies, simply make them smaller by using a rounded teaspoon!

Here’s one more to pin on your Pinterest boards!Chocolate Oaties / The Grateful Girl Cooks! Delicious 10 minute "no-bake" drop cookies with chocolate, peanut butter, nuts and oats!

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Peanut Butter Chocolate Chip n’ Nut Cookies

I recently made a batch of Peanut Butter Chocolate Chip n’ Nut Cookies using a recipe a dear friend gave me over 20 years ago. Soft peanut butter cookies filled with milk chocolate chips and chopped peanuts make these simple old-fashioned cookies a real taste treat!Peanut Butter Chocolate Chip n' Nut Cookies / The Grateful Girl Cooks!

I slightly tweaked her delicious recipe to include chopped dry roasted peanuts to the mix (you can also use cocktail peanuts), and enjoy the extra little bit of crunch and peanut flavor the nuts bring to the cookie.  I made large cookies and the recipe yielded about 3½ dozen, but if you need a larger quantity, simply make the cookies smaller!

Here’s how easy the cookies are to prepare:

Preheat oven to 375 degrees.  Cream together room temperature butter, creamy peanut butter, granulated sugar, brown sugar and eggs until well combined.  In a separate bowl, stir together flour, baking powder, baking soda and salt. Slowly add the flour mixture to the peanut butter mixture. Continue to beat on low, adding a little flour at a time, until all dough is fully mixed together.

Peanut Butter Chocolate Chip n' Nut Cookies / The Grateful Girl Cooks!

Stir in milk chocolate chips and chopped peanuts. I used chopped dry roasted peanuts, but cocktail peanuts would be fine, as well.

Peanut Butter Chocolate Chip n' Nut Cookies / The Grateful Girl Cooks!

If making large cookies, drop the dough by heaping Tablespoons onto parchment paper-lined baking sheet. If smaller cookies (with greater quantity) are desired, drop by rounded teaspoons.  Keep cookie dough about 2 inches apart as they will spread while baking.  I tried to shape each one into a circle shape by using my clean hands around the edges, then patted them down a bit on the top to flatten them just a bit.

Peanut Butter Chocolate Chip n' Nut Cookies / The Grateful Girl Cooks!

I baked the large cookies at 375 degrees.  They take between 12 and 14 minutes to fully cook and turn slightly golden brown around edges. Smaller cookies will cook in about 9-10 minutes.  When done, remove cookies from oven; let them cool for 2-3 minutes, then transfer them to a wire rack to finish cooling.

Peanut Butter Chocolate Chip n' Nut Cookies / The Grateful Girl Cooks!

Peanut Butter Chocolate Chip n' Nut Cookies / The Grateful Girl Cooks!

Peanut Butter Chocolate Chip n' Nut Cookies / The Grateful Girl Cooks!

That’s it, except for taking a big old bite out of that cookie when you just can’t stand it anymore! While you’re at it, grab a cup of ice cold milk to wash this delicious treat down!

Peanut Butter Chocolate Chip n' Nut Cookies / The Grateful Girl Cooks!

That’s it!  A simple old-fashioned, delicious cookie to make for those you love.  I think they get better as they sit… they seem to get chewier the next day!  I set aside some of the dough, shaped it into 2 logs, then tightly wrapped each in plastic wrap, then aluminum foil, and froze 2 packages of dough to use another time!  That way, when we have a craving for homemade cookies, all I have to do is cut,slice and bake a small batch of these yummy cookies!

Peanut Butter Chocolate Chip n' Nut Cookies / The Grateful Girl Cooks!

These really are delicious cookies, and I hope you enjoy them.

Peanut Butter Chocolate Chip n' Nut Cookies / The Grateful Girl Cooks!

Recipe Adapted From: Carla Merrill

Peanut Butter Chocolate Chip n' Nut Cookies
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Dessert
Serves: 3½ dozen
Ingredients
  • 1½ cups butter (room temp.)
  • 1½ cups creamy peanut butter
  • 1½ cups granulated sugar
  • 1½ cups packed brown sugar
  • 3 large eggs
  • 3¾ cups all purpose flour
  • 1½ teaspoons baking powder
  • 2¼ teaspoons baking soda
  • ¾ teaspoon salt
  • 2 cups milk chocolate chips
  • ½ cup chopped dry roasted peanuts (can substitute cocktail peanuts)
Directions
  1. Preheat oven to 375 degrees. Using electric mixer, cream softened butter, creamy peanut butter, granulated sugar, brown sugar and eggs until well combined. In a separate bowl, stir together flour, baking powder, baking soda, and salt. Slowly add flour mix to peanut butter mixture. Continue to beat on low, adding a little flour at a time, until ingredients are fully combined.
  2. Stir in milk chocolate chips and chopped peanuts.
  3. If making large sized cookies, drop dough by heaping Tablespoonfuls onto parchment paper-lined baking sheet (*small cookies, drop by teaspoonfuls). Keep cookie dough about 2 inches apart as they will spread while baking. Shape each cookie into a circle by using hands around the edges; pat down the top to flatten them slightly.
  4. Bake cookies at 375 degrees. Large cookies will take 12 -14 minutes to fully cook and turn slightly golden brown around edges. Smaller cookies will take about 9-10 minutes. When done, remove cookies from oven; let them rest for 2-3 minutes, then transfer to a wire rack to finish cooling.
Notes
The large cookies are about 3 inches in diameter. If you want to make smaller cookers (more quantity), just use rounded teaspoonfuls, instead of Tablespoonfuls of dough, and bake for less time.

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

Giant Chocolate Chip Cookie Pizza

Wouldn’t it be fun to receive an absolutely delicious Giant Chocolate Chip Cookie Pizza for a birthday surprise? I think it’s even more fun to GIVE one as a birthday surprise!Giant Chocolate Chip Cookie Pizza / The Grateful Girl Cooks!
I made the giant cookie pictured above as a birthday gift for a friend, placed it inside a pizza box, and hand delivered it right to their front doorstep (no tipping of the delivery driver necessary)!  It was fun honoring them in a unique way on their special day.

The cookie itself is very easy to make, and is baked on a traditional 12 inch pizza pan. Once baked and cooled, the pizza is then drizzled decoratively with semi-sweet chocolate and white chocolate for the finishing touch. It really couldn’t be simpler, and once it is delivered in a pizza box, becomes a unique treat for a special friend or family member.  The cookie can be sliced into pie shaped wedges with a pizza cutter. Just remember… if your friend decides to eat the WHOLE cookie themself, they’re going to need a HUGE glass of milk!

Hope you try this recipe. It’s a fun and creative way to make a dessert cookie that actually serves between 10 and 12 people!  Make it a special occasion to remember!

Giant Chocolate Chip Cookie Pizza / The Grateful Girl Cooks!Giant Chocolate Chip Cookie Pizza / The Grateful Girl Cooks!

Recipe Adapted From: http://sallysbakingaddiction.com/2016/06/27/chocolate-chip-cookie-pizza/

Giant Chocolate Chip Cookie Pizza
 
Prep time
Cook time
Total time
 
Make a delicious, pizza sized chocolate chip cookie for a special gift for that special someone!
As Prepared By:
Recipe type: Dessert
Serves: 10-14 servings
Ingredients
For Cookie Dough
  • 2 cups all purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup butter, room temp (1½ cubes)
  • ¾ cup brown sugar, firmly packed (light or dark brown sugar is okay)
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1¼ cups semi-sweet chocolate chips
For Decorative Drizzle:
  • ½ cup semi-sweet chocolate chips
  • 2 teaspoons vegetable shortening, divided (1 for semi-sweet, 1 for white chocolate)
  • ½ cup white chocolate chips
Directions
To Make Cookie:
  1. Preheat your oven to 350 degrees F. Lightly coat a pizza pan with non-stick cooking spray.
  2. In medium bowl, mix flour, cornstarch, baking soda and salt together. Set bowl aside.
  3. Cream butter, brown sugar, and granulated sugar together on medium speed until well combined (about 2 minutes). Add egg; beat for 1 minute on high. Add vanilla extract, and beat well to combine.
  4. Add the flour mixture to the wet ingredients. Slowly mix on low until they are fully combined. Stir in the chocolate chips.
  5. Place the dough onto prepared pizza pan. Use a rubber spatula or your clean fingers to spread and flatten out the thick dough until the dough just about reaches the edges of pan.
  6. Bake cookie for 22-25 minutes. When done, the cookie should be lightly browned on top. If you want crispy edges on the cookie, let it bake a couple minutes longer. When done, remove pan to a wire rack and let cookie cool (still on the pan).
To Make Decorative Drizzle:
  1. Place semi-sweet chocolate chips and white chocolate chips in two separate bowls. Add 1 teaspoon vegetable shortening to each bowl. Microwave each on high for 30 seconds. Stir until smooth. If necessary, heat additional 15 seconds, then stir, until smooth. Do not over cook as the chocolate can burn. Drizzle the chocolate over the cooled cookie in a decorative pattern. Let chocolate firm up on pizza before wrapping as a gift or slicing. For packaging, place cookie on parchment paper (cut to fit) and place cookie "pizza" inside a clean pizza box.
Notes
Dough can be prepared ahead of time. Prepare dough as directed. Wrap dough in plastic wrap then cover with foil. May be stored 3 days in fridge or up to 3 months in freezer. If freezing, thaw dough in fridge before placing/spreading onto pizza pan.

 

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Butterscotch Chip Cookies

I recently experimented with a cookie recipe I found on Pinterest many months ago. These Butterscotch Chip Cookies were wonderful, especially with the addition of butterscotch chips to the recipe, which added even more flavor to these chewy, crispy, fabulous tasting treats!Butterscotch Chip Cookies / The Grateful Girl Cooks!
These delicious cookies were so EASY to make, and they truly have a wonderful butterscotch flavor!  The recipe makes about 4½ dozen small cookies, but (as you will be able to see from my photos) I made them slightly larger than original recipe instructed, so my net yield was 28 cookies. Whether you choose to prepare large or small cookies, here’s how to make them:

Begin by browning the butter. To do this, place 1½ cubes of butter in a skillet. Melt butter using medium heat, until the butter melts, begins to bubble, froths up, then slightly browns (don’t let butter get too brown… just barely!). Once done, remove skillet from heat.

Butterscotch Chip Cookies / The Grateful Girl Cooks!

Butterscotch Chip Cookies / The Grateful Girl Cooks!

Add browned butter and brown sugar to a large mixer bowl. Beat these together on medium speed. Once mixed, let mixture sit for a couple minutes, stirring occasionally to let the mixture cool down a bit before adding other ingredients (don’t want mixture hot when you add eggs or they could begin to scramble… you really DON’T want that to happen, do you?).

Once mixture has cooled down a bit, add salt, eggs, and vanilla extract.  Mix well.

Butterscotch Chip Cookies / The Grateful Girl Cooks!

Butterscotch Chip Cookies / The Grateful Girl Cooks!

After this, STIR in the flour, baking powder, and baking soda. Once mixed, add butterscotch chips and stir well to combine. Set aside.

Butterscotch Chip Cookies / The Grateful Girl Cooks!

Butterscotch Chip Cookies / The Grateful Girl Cooks!

In a separate small bowl, mix together brown sugar and granulated sugar, for topping.  Use a 1 Tablespoon sized scoop to scoop dough from bowl and roll dough between your clean hands to form a ball. (*Note: This is where I used a slightly larger scoop to make cookies larger. Process is still the same, though). Once dough is a ball, place it in brown sugar/granulated sugar topping. Roll dough around to cover completely with sugar topping.

Butterscotch Chip Cookies / The Grateful Girl Cooks!

Butterscotch Chip Cookies / The Grateful Girl Cooks!

Place topping covered balls of dough onto a parchment paper lined baking sheet. Keep the dough balls about 2 inches apart, as they spread a bit while baking. Bake cookies in a 375 degree oven for 10 minutes.

Butterscotch Chip Cookies / The Grateful Girl Cooks!

When done, remove baking sheet from oven. Let cookies rest for about a minute on baking sheet, then carefully remove cookies (with a spatula) to a wire rack to finish cooling.

Butterscotch Chip Cookies / The Grateful Girl Cooks!Once cookies have cooled, they are good to go!  Enjoy the slight crunch on the outside!  I think they’re at their best once they have completely cooled (I know it’s hard to wait, but trust me on this!).  Once cooled, pile some on a plate, pour yourself a big old glass of milk… and dig in! They’re delicious!

Butterscotch Chip Cookies / The Grateful Girl Cooks!

I hope you enjoy these wonderful cookies! My husband was unexpectedly rushed to the ER and hospitalized earlier this week, and making these cookies ( a couple for us to try, and the rest for friends) helped take my mind off of everything that happened. He is doing okay now, and we are very grateful to God for his recovery and the additional medical care he is receiving.

Have a blessed day. Be kind.

Butterscotch Chip Cookies / The Grateful Girl Cooks!

Recipe Adapted From: http://www.shugarysweets.com/2011/09/butterscotch-cookies

Butterscotch Chip Cookies
 
Prep time
Cook time
Total time
 
Easy to make and delicious to eat, these crispy chewy cookies feature browned butter and butterscotch chips for a GREAT flavor!
As Prepared By:
Recipe type: Cookies
Serves: 4½ dozen
Ingredients
For cookie dough:
  • 1½ cubes butter (12 Tablespoons)
  • 1¾ cups brown sugar
  • ½ teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup butterscotch chips
For topping:
  • ¼ cup brown sugar
  • 2 Tablespoons granulated sugar
Directions
  1. Place 1½ cubes of butter in a skillet. Melt butter on medium heat, until butter melts, begins to bubble, froths up, then slightly browns. Once done, remove skillet from heat.
  2. Add browned butter and brown sugar to large mixer bowl. Beat together on medium speed. Once mixed, let mixture sit for a couple minutes, stirring occasionally to let mixture cool down slightly, before adding other ingredients.
  3. Once cooled down a bit, add salt, eggs, and vanilla extract. Mix well.
  4. STIR in flour, baking powder, and baking soda. Once mixed, add butterscotch chips; stir well to combine. Set aside.
  5. In a separate small bowl, mix brown sugar and granulated sugar for topping. Use a 1 Tablespoon sized scoop to scoop dough from bowl and roll dough between your clean hands to form a ball. (*Note: This is where I used a slightly larger scoop to make cookies larger. Process is still the same, though). Once dough is a ball, place it in brown sugar/granulated sugar topping. Roll dough around to cover completely with sugar topping.
  6. Place dough balls onto parchment paper lined baking sheets. Keep dough balls about 2 inches apart, as they spread a bit while baking. Bake cookies in a 375 degree oven for 10 minutes.
  7. Remove baking sheet from oven; let cookies cool for a minute, then remove cookies to a wire rack to cool completely. Enjoy!

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Giant Sugar Cookies

Some days you just need a cookie as big as your head. Something like a Giant Sugar Cookie, perhaps?  Perhaps.  Yes… I think I would like one right NOW.Giant Sugar Cookies / The Grateful Girl Cooks!

I made these jumbo cookies recently as my husband and I were still reeling from the loss of our furry family member, Bailey (our beloved dog), who we lost to cancer two weeks ago. Getting in the kitchen and baking is therapy for me, to be honest! My heart was sad, and I really just wanted to bake! So I did.

This recipe for Giant Sugar Cookies only makes 6 cookies, but they each come out about 6 inches wide, so trust me when I say, you will only need one.  My husband and I each ate one, then I gave the others away to our 2 sons, one of their girlfriends and one of our friends, because I like to bake, but I LOVE to give goodies to my friends and family (I hope you LOVE the giant size… every now and then someone you know might just need a GIANT cookie to help make it all better)!

Here’s how easy they are to make:

While your oven is preheating, cream together butter and sugar until smooth. Once smooth, add egg and mix well, then add other dry ingredients until a soft dough is formed.

Giant Sugar Cookies / The Grateful Girl Cooks!

Measure out 1/3 cup of the dough for each cookie (6 total), then roll each one in between your clean hands to form a ball.

Giant Sugar Cookies / The Grateful Girl Cooks!

Place the dough balls on two separate cookie sheets (on parchment paper), leaving plenty of space between each one (remember these will end up about 6 inches in diameter, so trust me… leave lots of room in between the cookie dough balls).

Giant Sugar Cookies / The Grateful Girl Cooks!

Lightly press down each cookie to flatten them out a bit. Lightly sprinkle tops of cookies with coarse sugar.

Giant Sugar Cookies / The Grateful Girl Cooks!

Bake cookies at 350 degrees for about 14-15 minutes. They should be just lightly brown around the edges when done. The cookies will firm up more as they cool.

Giant Sugar Cookies / The Grateful Girl Cooks!

See? Each cookie is about 6 inches in diameter. THAT is one GIANT sugar cookie!

Giant Sugar Cookies / The Grateful Girl Cooks!

Sure hope you enjoy these jumbo-sized cookies! They are fun to give to others when they least expect a surprise gift from your kitchen! Enjoy these big ol’ bites of deliciousness!

Giant Sugar Cookies / The Grateful Girl Cooks!

Recipe Source:  http://www.centercutcook.com/jumbo-sugar-cookies/

Giant Sugar Cookies
 
Prep time
Cook time
Total time
 
These classic, delicious GIANT sugar cookies will make you smile!
As Prepared By:
Recipe type: Dessert
Serves: 6 huge cookies
Ingredients
  • ½ cup butter
  • 1 cup granulated sugar
  • 1 egg
  • 1 ½ cups all purpose flour
  • 1 ½ teaspoons baking soda
  • 2 Tablespoons cornstarch
  • ½ teaspoon salt
  • Coarse sugar, for sprinkling on top of cookies (optional, but recommended)
Directions
  1. Before beginning, line two large baking sheets with parchment paper. Heat oven to 350 degrees.
  2. Place the butter and sugar into a large mixing bowl. Mix until smooth; add egg and mix well.
  3. Add flour, baking soda, salt and cornstarch to the batter. Mix dough until it is thoroughly combined.
  4. Measure out ⅓ cup dough for each of the 6 cookies. Roll dough between your clean hands to form a ball. Place on cookie sheet (3 per sheet). Repeat with remaining dough. Remember to leave enough space between each dough ball as they will be approximately 6 inches in diameter when done. Lightly press down on each dough ball with your hands, to slightly flatten. Sprinkle tops of cookies with coarse sugar.
  5. Bake cookies at 350 degrees for 14-15 minutes or until cookies are light golden brown around the edges. Remove from oven. Let cookies cool on the parchment paper. They will firm up slightly as they cool. Enjoy!

 

Save

Save

“21 Day Fix” Oatmeal Chocolate Chip Cookies

Who says you can’t have a couple of cookies while eating healthy foods and controlling portion size on “The 21 Day Fix Plan”?  Here’s a fun little recipe for HEALTHY “21 Day Fix” Oatmeal Chocolate Chip Cookies to satisfy that sweet tooth, with only 5 ingredients, and is ready in under 20 minutes!"21 Day Fix" Oatmeal Chocolate Chip Cookies / The Grateful Girl Cooks!

I made these cookies recently while giving the 21 Day Fix program a test run. The cookies get their sweetness from bananas, and have rolled oats, cinnamon, salt, and chocolate chips! This recipe, as written, makes 8 cookies, but would be totally easy to double. The cookies helped curb my sweet tooth… and kept me rolling along on the plan. It was nice to have cookies (2 cookies equals one serving) as a treat!

Here’s how simple they are to make:  Preheat oven to 350 degrees.  Mix old-fashioned rolled oats (not quick cooking) with cinnamon and sea salt in a bowl.

"21 Day Fix" Oatmeal Chocolate Chip Cookies / The Grateful Girl Cooks!

Mash up two bananas with a fork.

"21 Day Fix" Oatmeal Chocolate Chip Cookies / The Grateful Girl Cooks!

Add mashed bananas and chocolate chips to the oats.

"21 Day Fix" Oatmeal Chocolate Chip Cookies / The Grateful Girl Cooks!

Stir well, to combine.

"21 Day Fix" Oatmeal Chocolate Chip Cookies / The Grateful Girl Cooks!

Drop the “dough” by heaping Tablespoons onto a baking sheet. You should have 8 cookies. I lightly wet my hands so they wouldn’t stick, and shaped the “dough” into circles and flattened the tops down a bit. I placed them into my preheated 350 degree oven, and let them bake for approximately 15 minutes (or until firm).

"21 Day Fix" Oatmeal Chocolate Chip Cookies / The Grateful Girl Cooks!

Once they were done, I let them cool slightly, then transferred the cookies to a wire rack to finish cooling.

"21 Day Fix" Oatmeal Chocolate Chip Cookies / The Grateful Girl Cooks!

Once completely cooled off, they were ready to eat! The cookies hold together very well, and they are slightly soft to the bite. They have a good taste, too!

"21 Day Fix" Oatmeal Chocolate Chip Cookies / The Grateful Girl Cooks!

Hope you will consider making these cookies if you are looking for a healthy, but not sugar packed oatmeal chocolate chip cookie. If you are following the “21 Day Fix” plan, the container counts are 1 yellow, and 1 purple for a serving of 2 cookies.

Don’t get me wrong… I can normally stuff my face with REAL oatmeal chocolate chip cookies till the cows come home, but while “eating clean” on this 21 day program, these were a tasty substitute!  Have a great day.

"21 Day Fix" Oatmeal Chocolate Chip Cookies / The Grateful Girl Cooks!

Recipe Source:  http://www.adventuresofashrinkingprincess.com/recipes/21-day-fix-oatmeal-chocolate-chip-cookies/

"21 Day Fix" Oatmeal Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
These "21 Day Fix" Oatmeal Chocolate Chip Cookies will help satisfy your sweet tooth with healthy ingredients!
As Prepared By:
Recipe type: Dessert
Serves: 8 cookies (2 per serving)
Ingredients
  • 1 cup old-fashioned oats
  • 2 teaspoons cinnamon
  • ¼ teaspoon sea salt
  • 2 medium ripe bananas, mashed
  • ¼ cup semi-sweet chocolate chips
Directions
  1. Preheat oven to 350 degrees. Lightly spray a baking sheet with non-stick spray.
  2. In a medium sized bowl, add the rolled oats, cinnamon and sea salt.
  3. In a separate bowl, mash the bananas together, using a fork.
  4. Add the mashed bananas and chocolate chips into the rolled oats mixture. Mix these ingredients very well.
  5. Drop the cookie "dough" by heaping Tablespoons (8 total) onto your baking sheet. Lightly wet your fingers with water and gently press down on the tops of each cooking to flatten a bit.
  6. Bake cookies at 350 degrees for 14-15 minutes, or until the cookies are firm to the touch. Remove cookies from oven. Let them cool down, then transfer them to a wire rack to finish cooling.
  7. Enjoy!
Notes
On 21 Day Fix plan? One serving = 2 cookies.
Container count is 1 yellow, 1 purple.

 

 

Save

Save

Save

Save

Pumpkin Spice Latte Biscotti

I have several friends who “do the happy dance” each Fall, when their local coffee stand begins offering their seasonal Pumpkin Spice Lattes. Cracks me up to see how fast the “news” spreads via Social Media. Well… if you like Pumpkin Spice Lattes, then I would be willing to bet you will love these Pumpkin Spice Latte Biscotti!Pumpkin Spice Latte Biscotti / The Grateful Girl Cooks!I saw this recipe pop up on Pinterest and thought I would give it a try. I’ve made biscotti before (here’s my recipe for Orange Almond Biscotti -yum!), so I knew I would enjoy the flavor combination of these… how can you go wrong with a great coffee drink in cookie form? A little pumpkin and spice, coupled with a slight taste of coffee in the biscotti? Umm, yes, please!

Here’s how easy these are to make:

In a medium sized bowl, whisk together flour, baking powder, salt and spices, then set aside. See the ground coffee? Yes!

Pumpkin Spice Latte Biscotti / The Grateful Girl Cooks!

Using a hand mixer or a stand mixer, cream butter and sugar together until creamy, then add in eggs, and beat well.

Pumpkin Spice Latte Biscotti / The Grateful Girl Cooks!

Add pumpkin puree and vanilla extract; beat these well.

Pumpkin Spice Latte Biscotti / The Grateful Girl Cooks!

Now add in the dry ingredients, a little at a time, beating well until ingredients are fully combined.

Pumpkin Spice Latte Biscotti / The Grateful Girl Cooks!

The batter will look like this when done… see the little coffee granules? Ooh…

Pumpkin Spice Latte Biscotti / The Grateful Girl Cooks!

Spoon the soft dough onto a parchment paper lined baking sheet. Make two separate mounds (about 3 inches wide by 12 inches long) of dough several inches away from each other (cause the dough will spread while baking).

Pumpkin Spice Latte Biscotti / The Grateful Girl Cooks!

Using moistened hands, shape the dough into 3 inch wide by 12 inch long logs, remembering to leave several inches space between logs, cause they will spread when baking.

Pumpkin Spice Latte Biscotti / The Grateful Girl Cooks!

Bake in a preheated 300 degree oven for 35-40 minutes, until firm. (mine took 40 minutes). Please see my note on oven temp. in the NOTES section of the printable recipe!  When done, remove pan from oven; let biscotti rest for a full 10 minutes.

Pumpkin spice Latte Biscotti / The Grateful Girl Cooks!

After 10 minutes, remove the biscotti logs to a cutting board (remove the parchment paper), and carefully slice each log into 12 one inch slices, using a serrated knife to cut.

Pumpkin spice Latte Biscotti / The Grateful Girl Cooks!

Once cut, carefully move the slices one at a time (I used the blade of the knife) back to a baking sheet (no parchment paper needed this time), making sure to place the cut side down.  After 15 minutes, remove biscotti from oven, and turn them over. Put them back in the oven and bake an additional 15 minutes (I actually let the second cooking go for 20 minutes).

Pumpkin Spice Latte Biscotti / The Grateful Girl Cooks!

When done, remove the biscotti to a wire rack and let the cookies cool down completely.

Pumpkin Spice Latte Biscotti / The Grateful Girl Cooks!

While biscotti cools, make a chocolate drizzle to decorate them with. Melt chocolate chips and a little shortening in the microwave. (30 seconds on high. Stir. 30 seconds on high. Stir.)

Pumpkin Spice Latte Biscotti / The Grateful Girl Cooks!

Drizzle the tops of the biscotti (I use a honey dipper, but you can use a fork, etc.). Let harden, then “PAINT” the bottoms of each biscotti with the melted chocolate, using a pastry brush. Let harden.

Pumpkin Spice Latte Biscotti / The Grateful Girl Cooks!

Pumpkin Spice Latte Biscotti / The Grateful Girl Cooks!

Once chocolate has hardened up on the top and bottom of biscotti, they are ready to eat… or dunk in a hot cup of coffee!

Pumpkin Spice Latte Biscotti / The Grateful Girl Cooks!

Hope you enjoy this little taste of FALL! Have a great day, and may God bless the work of your hands this day!

Pumpkin Spice Latte Biscotti / The Grateful Girl Cooks!Recipe Source: Jennifer, at http://www.seasonsandsuppers.ca/pumpkin-spice-latte-biscotti

Pumpkin Spice Latte Biscotti
 
Prep time
Cook time
Total time
 
A delicious pumpkin biscotti cookie that tastes like the popular Pumpkin Spice Latte drink of the Fall season!
As Prepared By:
Recipe type: Cookie
Serves: 2 dozen
Ingredients
For the biscotti:
  • 3 cups all purpose flour
  • 1½ teaspoons baking powder
  • 2½ teaspoons finely ground coffee (grounds)
  • ¼ teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg
  • ½ cup butter (at room temperature!)
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
For The Chocolate Drizzle:
  • 1 cup semi-sweet chocolate chips
  • 1½ Tablespoons vegetable shortening
Directions
  1. Preheat your oven to 300 degrees.
  2. In a large bowl, whisk together the flour, baking powder, coffee grounds, and spices until well combined. Set bowl aside.
  3. Place the room temp. butter and sugar in a mixing bowl or the bowl of a stand mixer. Beat with mixer on high until completely smooth. Add the eggs, one at a time. Beat the mixture well after adding each egg. When smooth, add the pumpkin puree and the vanilla extract. Beat this well.
  4. Turn the mixer to low and gradually add the dry ingredients to the wet ingredients (a little at a time), while mixer is running, until completely combined.
  5. Spoon the dough out onto a parchment paper-covered baking sheet. Divide dough evenly into 2 separate log shapes, about 12 inches long by 3 inches wide (approx.). Wet your hands and shape the dough into a smooth log (12 x 3). REMEMBER TO KEEP LOGS SEVERAL INCHES APART AS THEY WILL SPREAD WHILE BAKING!
  6. Bake the dough at 300 degrees for 35-40 minutes or until firm. When done, remove pan from oven and let dough rest for 10 minutes.
  7. Remove dough logs to a cutting board (remove parchment paper). Carefully slice each log into 12 one inch slices, using a serrated knife. Place biscotti slices, CUT SIDE DOWN onto baking sheet. Bake for 15 minutes; remove pan from oven. Turn the biscotti slices over, return pan to oven, and cook an additional 15-20 minutes. When done, remove from oven. Carefully place biscotti on wire racks to completely cool.
To make chocolate drizzle:
  1. Place chocolate chips and vegetable shortening in microwave safe bowl. Microwave on HIGH for 30 seconds. Stir. Microwave again for 30 seconds. Remove from microwave and stir well, until smooth. Drizzle over each biscotti. Let chocolate harden. Use a pastry brush to brush chocolate on the bottom of each biscotti. Let chocolate fully harden, then they are ready to eat!
Notes
*FYI- I noticed that these biscotti were not as crunchy the day after I made them. After looking at my other recipes for biscotti, I'm convinced the lower oven temp. for this particular recipe played a part. Next time, I will bake these at 350 degrees, then place the cut slices standing upright on sheet (as opposed to flipping to both sides), and bake for approx. 20-25 min. until firm and set... cause we want crunchy biscotti, right?

 

Save

Save

1 2 3 4