Category: Cookies

Shamrock Sugar Cookies

Make Shamrock Sugar Cookies for St. Patrick’s Day! You’ll love these soft cookies, which can be decorated with green icing (recipe included).Make Shamrock Sugar Cookies for St. Patrick's Day! You'll love these soft cookies, which can be decorated with green icing (recipe included).

Top o’ the morning to ya! St. Patrick’s Day is right around the corner, so why not make shamrock cookies to mark the occasion? Better yet, why not make the cookies and let the kids (your own little leprechauns) help decorate them?

These soft sugar cookies are easily made, and can be cut into any desired shape. I used two different sized shamrock cookie cutters for this batch, and then added Irish green icing and sprinkles for decoration.

The icing for decorating the cookies is optional, so you can choose to add it or not. Undecorated shamrock cookies are soft, slightly sweet and delicious even without icing. Here’s how to make these festive cookies.

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

Make The Cookie Batter

Cream room temperature butter and granulated sugar together in a large bowl, using an electric mixer. Beat until the mixture becomes fully combined, and fluffy.

Add 2 eggs, ONE AT A TIME, beating between each addition. Measure vanilla extract and almond extract into the batter, and continue beating until they’re incorporated into the dough.

Granulated sugar and butter are creamed together in a large bowl, with an electric mixer.Eggs are added, one at a time to the butter mixture.

Mix Dry Ingredients And Add To Batter

In a separate large bowl, stir (or whisk) flour, baking powder and salt together. Add this dry mixture a little at a time to the batter, while beating on LOW speed until fully combined.

The cookie dough at this point will be fairly thick, a bit sticky, and soft in texture.

Flour, baking powder and salt are mixed into the dough until incorporated.Dough for the shamrock cookies is thick and soft after mixing.

Rolling And Chilling the Dough

Equally divide the cookie dough into two portions. Put each piece on a lightly floured silicone mat OR parchment paper (also floured).

Use a rolling pin (lightly floured) to roll each portion of dough out until it is approx. ¼” in thick. If the dough starts to stick, sprinkle the top of the dough and rolling pin with a tiny bit more flour.

After the dough is rolled to ¼” thickness, lightly sprinkle the top of each piece of dough with flour. Cover each portion with plastic wrap, and place them in the refrigerator to chill at least 2 hours (or overnight, if desired).

Cookie dough is halved, then each piece is rolled out on a floured surface until 1/4" thick.Dough for shamrock cookies is covered with plastic wrap and refrigerated two hours until firm.

Cut Out The Cookies

Preheat your oven to 375°F. before cutting out the cookies. Take ONE PORTION of the dough out of the refrigerator (keep other piece refrigerated). Use a shamrock cookie cutter to carefully cut out the cookies. 

Place the cutout cookies onto large baking sheets lined with silicone mats, or parchment paper that has been lightly floured. Leave about 2″ between each cookie. Remove the second half of the dough and repeat the process.

TIP: You can use those remaining scrap pieces of dough! Combine the scraps, re-roll the dough and cut out more cookies, then refrigerate cookies for 10 minutes before baking. You want the dough cold and slightly firm again, so the cookies don’t spread out too much while baking, ruining their shape!

On average, this recipe yields about 36 cookies. I used 2 different sized cookie cutters (one was fairly small), so I ended up with about 40 shamrock cookies. The size cookie cutter(s) you use will determine the total quantity of cookies.

Bake The Shamrock Sugar Cookies

Bake the cookies at 375°F. for 8-10 minutes, or ONLY until the cookies are very lightly browned on the bottom. DO NOT OVERBAKE!

Let the cookies rest and cool on the baking sheet for 5 minutes, then transfer them with a spatula to wire racks to finish cooling. 

Cut out shamrock cookies on a silicone mat (on baking sheet) ready to be baked.Shamrock cookies are baked until only very slightly browned, then cool on wire rack.

Make The Icing (Optional)

If you want to make decorative icing for the cookies, it’s simple. Measure powdered sugar, 2 Tablespoons of milk (to start), light corn syrup, and vanilla extract into a medium bowl.

TIP: If you want to color the icing, add the gel coloring at this point. Stir until the desired color is reached and evenly distributed in the icing.

Stir until the icing ingredients are combined and lump-free. If the icing is too thick, add a tiny bit of milk (about 1 teaspoon) at a time, stirring until it reaches the desired consistency.

You will want the icing to be spreadable and slightly thick (or pipeable, if using a pastry bag). TIP: Too thick? Add a tiny bit of milk. Too thin? Add a little more powdered sugar.

Mixing the ingredients for green icing to decorate the shamrock cookies.Green icing is mixed and is now ready to decorate the shamrock cookies.

To Decorate Or Not? That IS The Question!

TRUTH! If there were awards for worst cookie decorator, I’m fairly sure I would rank right up there somewhere near the top of the list. I am not a good or skilled cookie decorator AT ALL.

That being said, if you make the icing and want to decorate your shamrock cookies, go for it! Whether you spread it, pipe it, or dunk the cookies in icing, have fun decorating these shamrock cookies, whatever the result!

Kids LOVE to be creative with their own special decorated cookie creations, so make that icing, and let them have a go at it. Their decorated cookies will probably be better looking than mine… ha ha!

Wait until the cookies have cooled to room temperature before decorating. After decorating, let the cookies rest, so the icing gets firm. Once the icing has hardened, grab a cookie and enjoy a bite! They’re delicious.

Shamrock cookies, with green icing and colored sprinkles, resting on a wire rack.

Thanks for taking time out of your day to visit my blog. I hope you have the opportunity to try these yummy little shamrock cookies. Remember you can use your favorite cookie cutters to make these cookies for any holiday or occasion, too!

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

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 cookie recipes for you to enjoy, including:

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Original recipe source (and with thanks to): Blair Lonergan, at: theseasonedmom.com/cut-out-sugar-cookies/

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0 from 0 votes
Shamrock Sugar Cookies
Prep Time
15 mins
Cook Time
10 mins
Refrigeration Time (Inactive)
1 hr
Total Time
1 hr 25 mins
 

Make Shamrock Sugar Cookies for St. Patrick's Day! You'll love these soft cookies, which can be decorated with green icing.

Category: Dessert
Cuisine: All Cuisines
Keyword: shamrock cookies
Servings: 36 cookies (approx.)
Calories Per Serving: 95 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Cookies:
  • cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ¾ cup butter (=12 Tbl. or 1½ sticks), at room temp.
  • 2 large eggs at room temp.
  • teaspoons vanilla extract
  • ¼ teaspoon almond extract
For Icing: (this is optional, but can be used to decorate cookies!)
  • 3 cups powdered sugar
  • 3 Tablespoons milk + more as needed
  • 2 Tablespoons light corn syrup
  • ½ teaspoon vanilla extract
  • gel food coloring (optional) to color the icing
Instructions
For Cookies:
  1. Cream butter and sugar together in large bowl, using electric mixer. Beat until fully combined/fluffy. Add eggs, one at a time, beating between each addition. Measure vanilla and almond extracts into batter; continue beating until they're incorporated into dough.

  2. In separate large bowl, stir (or whisk) flour, baking powder and salt together. Add this (a little at a time) to the bowl of batter, while mixing on LOW speed until combined. Cookie dough will be fairly thick, and a bit sticky.

  3. Divide dough into two equal portions. Put each on lightly floured silicone mats OR parchment paper (also floured). Use a rolling pin (lightly floured) to roll each portion of dough out until it is ¼" thick. If dough begins to stick, sprinkle dough and rolling pin with a tiny bit more flour. After dough is rolled to ¼" thickness, lightly sprinkle the top of dough with flour. Cover each portion with plastic wrap; refrigerate at least 2 hours (or overnight, if desired).

  4. Preheat oven to 375°F. before cutting out cookies.

  5. Take 1 portion of chilled dough out of refrigerator (keep other one refrigerated). Use shamrock cookie cutter to cut out cookies. Place cookies on large baking sheets lined with silicone mats, or lightly floured parchment paper. Leave 2" between cookies. Remove remaining half of dough from refrigerator; repeat process. The size cookie cutter(s) you use determines the total quantity of cookies. TIP: You can use those remaining scrap pieces of dough! Combine scraps, re-roll the dough, cut out more cookies, then refrigerate cookies for 10 minutes before baking. You want dough cold/firm again, so cookies don't spread out too much while baking, ruining their shape!

  6. Bake cookies at 375°F. for 8-10 minutes, or ONLY until the cookies are very lightly browned on the bottom. DO NOT OVERBAKE! Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. 

Make Icing And Decorate:
  1. Measure powdered sugar, 2 Tablespoons of milk (to start), light corn syrup, and vanilla into a medium bowl. If you want colored icing, add gel coloring. Stir until ingredients are fully combined, lump-free, and desired color. If icing is too thick, add a bit of milk (about 1 teaspoon) at a time, stirring until it reaches desired consistency. Icing should be spreadable and slightly thick (or pipeable, if using a pastry bag). TIP: Too thick? Add a tiny bit of milk. Too thin? Add a little more powdered sugar.

  2. Wait until cookies have cooled to room temperature before decorating. After decorating, let cookies rest, so the icing hardens. Serve, and enjoy!

Recipe Notes

NOTE: Caloric calculation was made for cookies WITHOUT icing. If icing is added to the cookies, their approximate caloric value would increase to 138 per cookie, on average.

Nutrition Facts
Shamrock Sugar Cookies
Amount Per Serving (1 cookie)
Calories 95 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Trans Fat 0.2g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 21mg7%
Sodium 67mg3%
Potassium 27mg1%
Carbohydrates 13g4%
Fiber 0.3g1%
Sugar 6g7%
Protein 1g2%
Vitamin A 133IU3%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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

Make Shamrock Sugar Cookies for St. Patrick's Day! You'll love these soft cookies, which can be decorated with green icing, if desired (recipe included).

Peppermint Pinwheel Cookies

Peppermint Pinwheel Cookies are festive holiday treats for family and friends! Colored spirals and light peppermint flavor make them special!
Peppermint Pinwheel Cookies are festive holiday treats for family and friends! Colored spirals and light peppermint flavor make them special!

If you’re looking for a new Christmas cookie recipe to try this year, may I suggest these Peppermint Pinwheel Cookies? They’re not only pretty to look at, they have a nice light peppermint flavor, which is perfect for the holidays!

I found the recipe many years ago (don’t remember where), and made them for my annual cookie exchange in our home. They were a hit! Two layers of an easily made dough (red and white) are tightly rolled into a log shape. The dough is well chilled, then sliced and baked! That’s it! Let me show you how to make these adorable holiday cookies!

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

Make The Dough For The Peppermint Pinwheel Cookies

Cream softened butter and granulated sugar in a mixing bowl, using an electric mixer. Once well blended, beat in one egg YOLK and vanilla extract, until the batter is creamy and well combined.

In a separate bowl, stir together all purpose flour, salt and baking powder. Add this mixture to the batter, a little at a time while mixing. Continue beating until fully incorporated and a thick, soft dough has formed.

Butter and sugar are creamed, then egg yolk and vanilla extract are added.Dry ingredients are added to the cookie batter until thoroughly combined.

Color And Flavor Half The Dough

Evenly divide the cookie dough in half, and set one half aside. Place the remaining half of the dough in a large bowl, and add peppermint extract and red food coloring (liquid or gel- I used gel).

Use a large spoon to combine the extract and food coloring. I find it helpful to use the back of the spoon to fully blend in the color. Yes, you will have to work hard to fully stir in the red coloring! Just keep blending until the red coloring has been completely incorporated into the dough! Set the red dough aside.

Cookie dough is cut in half, and one half has red food color and peppermint extract added to it.Peppermint extract and red food coloring is worked into the dough until it has completely turned red.

Rolling The Red And White Dough Into Rectangles

Place the plain dough on a long piece of waxed paper. Use your hands to shape it into a small rectangle. Now place another long piece of wax paper on top. Roll the dough out into a rectangle shape until it measures 16″ long by 10″ wide. Slowly peel off the top layer of wax paper, and set the dough aside.

Repeat this process with the red dough (using clean wax paper), rolling it out to the same measurements (16″ x 10″). Slowly peel off the top layer of wax paper, and set the dough aside.

Plain cookie dough is rolled out between layers of wax paper into a long rectangle shape.Red peppermint dough is rolled out between layers of wax paper into a long rectangle shape.

Layering The Dough

Now you should have one 16″ long by 10″ wide plain rectangle and a red rectangle (both with wax paper on the bottom). Place the plain dough rectangle in front of you. Carefully flip the RED layer over on top of the PLAIN layer, fitting it to the shape of the plain rectangle. The red dough wax paper should now be on the top. Slowly and carefully peel off the wax paper from the red layer.

TIP: In the photo below you can see that occasionally the dough will stick to the wax paper or rip as you remove the wax paper- NO worries)! This is a very forgiving dough. Just keep slowly removing the wax paper, then go back and patch any ripped areas with excess dough from the edges.

Red dough layer is placed on top of the plain dough rectangle, and holes are patched.Red dough for the peppermint pinwheel cookies is fitted on top of the plain dough layer.

Roll The Dough Into A Tight “Log”

Using the wax paper (on the bottom of the plain dough) as a guide, tightly roll up the dough (jelly roll style), starting with the long side. Wrap the dough log in plastic wrap once done. Place the dough log on a baking sheet and refrigerate it for 2 hours. This is an important step, because you need the dough to be very cold and firm, in order to make clean slices later! 

Dough for the peppermint pinwheel cookies is tightly rolled into a long log shape.After being rolled, the cookie dough is sealed in plastic wrap and refrigerated until firm.

Slice The Chilled Dough Before Baking

After the dough has chilled for 2 hours, preheat your oven to 350°F. Unwrap the dough, and place the “log” on a cutting board. Use a sharp knife to cut the dough into 1/4″ slices. Because the dough is very cold and firm, this is an easy step, resulting in wonderfully cut, clean slices.

Place the sliced cookies onto lightly greased cookie sheets, keeping the cookies about 2″ apart. You should end up with between 36-46 cookies, depending on the thickness of the slices (and length of the dough rectangle you rolled up). Typically I end up with about 40 cookies, but your quantity may vary slightly.

Cold cookie dough is sliced into 1/4" slices before baking.The peppermint pinwheel cookies are put on baking sheets 2" apart.

Ready, Set, Bake!

Bake the cookies at 350°F. for approximately 10-12 minutes. The peppermint pinwheel cookies are done when barely lightly browned on the bottom, and the dough is “set”. Keep an eye on them, because they can brown very quickly (and you don’t want that).

Let the cookies cool for 1 minute, then transfer the cookies from the baking sheet to a wire rack. Let the cookies cool completely before serving. They will crisp up slightly, once cooled.

After baking, the peppermint pinwheel cookies cool on a wire rack.

Who’s Ready To Eat Some Peppermint Pinwheel Cookies?

The peppermint pinwheel cookies are ready to serve, once they have cooled completely!  Serve them on a pretty, decorative platter, and watch how fast they disappear. They have a light peppermint taste, but don’t worry! The peppermint flavor is absolutely NOT overpowering, in case you were wondering.

These cookies also freeze very well, if wrapped and placed in an airtight container in the freezer. Simply thaw them out before you need them, and enjoy!

Peppermint pinwheel cookies are served on a festive and decorative Christmas platter.Spirals are visible on each of the peppermint pinwheel cookies.

I hope you have the opportunity to try these peppermint pinwheel cookies, and trust you will enjoy them as much as we do! Thank you for visiting my blog today, and I invite you to come back soon for more family-friendly recipes. Take care, God bless you, and have a GREAT day!

Looking For More CHRISTMAS 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 wonderful Christmas cookie recipes (and lots of other cookie recipes, too!), including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Original recipe source: unknown

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Peppermint Pinwheel Cookies
Prep Time
20 mins
Cook Time
10 mins
Inactive Prep Time- Dough Refrigeration
2 hrs
Total Time
2 hrs 30 mins
 

Peppermint Pinwheel Cookies are festive holiday treats for family and friends! Colored spirals and light peppermint flavor make them special!

Category: Dessert
Cuisine: American
Keyword: peppermint pinwheel cookies
Servings: 40
Calories Per Serving: 70 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ¾ cup butter softened (no substitutes)
  • ¾ cup granulated sugar
  • 1 large egg YOLK
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon peppermint extract
  • ¼ teaspoon red liquid food coloring (or gel)
Instructions
  1. Cream butter and sugar with electric mixer in large bowl. Beat in one egg YOLK and vanilla extract into batter, until combined/creamy.

  2. In separate bowl, combine flour, salt, baking powder. Add to batter, a small amount at a time; mix until combined and thick, soft dough has formed.

  3. Evenly divide dough in half; set one half aside. Place remaining half in large bowl. Add peppermint extract and red food coloring; stir to combine. You have to work hard to mix in red coloring! Keep blending until dough is completely red. Set red dough aside.

  4. Place reserved white dough on a long piece of waxed paper. Use hands to shape it into small rectangle. Place another long piece of wax paper on top. Roll dough into rectangle shape (16" long by 10" wide). Slowly peel off top layer of wax paper; set dough aside. Repeat process with red dough (using clean wax paper), rolling it out to same measurements (16" x 10"). Slowly peel off top layer of wax paper; set dough aside.

  5. You should have a 16"x 10" white rectangle and a red rectangle (each with wax paper on the bottom). Place white dough rectangle in front of you. Carefully flip RED layer over on top of the PLAIN layer, fitting it to the shape of the plain rectangle. Red dough wax paper should now be on top. Slowly peel off wax paper from red layer. Repair any rips or tears that may occur with excess dough.

  6. Using wax paper (on bottom of white rectangle) as a guide, tightly roll up dough, starting with long side. Wrap dough "log" in plastic wrap. Place dough log on a baking sheet; refrigerate dough for 2 hours, then preheat oven to 350°F.

  7. Unwrap dough; place on cutting board. Use sharp knife to cut dough into 1/4" slices. Place slices on lightly greased cookie sheets, about 2" apart.

  8. Bake at 350°F. for 10-12 minutes. Cookies are done when lightly browned on bottom, and dough is "set". Keep an eye on them, because they can brown very quickly. Let cookies cool for 1 minute; transfer to wire rack to cool completely before serving. Enjoy!

Recipe Notes

NOTE: You should end up with between 36-46 cookies, depending on thickness of slices (and length of dough rectangle you rolled up).

Nutrition Facts
Peppermint Pinwheel Cookies
Amount Per Serving (1 cookie)
Calories 70 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 14mg5%
Sodium 57mg2%
Potassium 14mg0%
Carbohydrates 9g3%
Fiber 0.2g1%
Sugar 4g4%
Protein 1g2%
Vitamin A 112IU2%
Calcium 5mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Peppermint Pinwheel Cookies are festive holiday treats for family and friends! Colored spirals and light peppermint flavor make them special!

Peanut Butter Crunch Cookies

Yummy Peanut Butter Crunch Cookies are easy to make. Recipe makes 4 dozen cookies filled with peanuts and puffed rice for a crispy texture!
Yummy Peanut Butter Crunch Cookies are easy to make. Recipe makes 4 dozen cookies filled with peanuts and puffed rice for a crispy texture!

“Who wants a cookie? I do… I do!”. If I had a dollar for every time I’ve asked my family that question I’d be a wealthy woman-ha ha! Today I want to share with you a recipe for delicious peanut butter crunch cookies.

I found the recipe many years ago in a magazine I subscribed to called “Real Simple”. These cookies are not overly sweet, but have lots of CRUNCH to them, thanks in part to crispy rice cereal and chopped peanuts in the batter. Did I forget to mention they are also quite YUMMY and can be made in a flash? That’s right!

The recipe will yield about 4 dozen delicious cookies that you, your family and friends will enjoy. They also freeze well, if wrapped in an airtight container, so you can put some in the freezer for another day! Here’s how to make these treats.

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

Make The Cookie Batter

Before mixing the batter, preheat your oven to 375°F. Using an electric mixer (on HIGH speed), cream butter, brown sugar and granulated sugar together in a large mixing bowl. Beat until they are well combined. Turn the speed down to MEDIUM, then add a large egg, creamy peanut butter and vanilla extract. Beat until light and fluffy (about a minute).

In a bowl, sift together flour, baking soda, and salt. Turn the electric mixer to LOW speed, then add the flour mixture, a little at a time, to the cookie dough batter. Continue to add in the flour and keep mixing until all the flour mixture has been incorporated. Remove mixer, then FOLD in the chopped peanuts and the crispy rice cereal until well combined.

Flour, baking powder and salt are sifted then added to the cookie batter in mixing bowl.Puffed rice cereal and chopped peanuts are added to the cookie dough.After combining ingredients, the cookie dough is ready to shape into balls and bake.

Bake The Cookies

Shape the cookie dough into 1½” balls by using your hands (it will be sticky). Place the dough balls about 2″ apart on parchment paper-lined or foil-lined baking sheets (or silpat sheets if you have them). Lightly press down the dough with your hands to slightly flatten.

Bake the peanut butter crunch cookies at 375°F. for 10-12 minutes, or until golden brown and set on top. Remove the cookies from the oven, and let them rest about 5 minutes before transferring them to wire racks to finish cooling.

Cookie dough is shaped into balls 2" apart, then flattened and baked.Peanut Butter Crunch Cookies rest on baking sheet after removing them from oven.

Let the peanut butter crunch cookies cool completely before serving. They will “crisp up” a bit as they cool. NOTE: If you will be freezing part of the batch, wait until they have completely cooled before wrapping them for the freezer.

The peanut butter crunch cookies finish cooling on a wire rack.

Who Wants Some Peanut Butter Crunch Cookies?

Once the cookies have cooled to room temperature, they are ready to enjoy. They have a traditional peanut butter cookie flavor, but with extra crispiness thanks to the rice cereal and chopped nuts! They’re really quite good, and I am confident you will enjoy them, too!

A white plate, full of peanut butter crunch cookies, ready to eat.Crispy Peanut Butter Crunch Cookies on a plate, ready to be enjoyed.

I really hope you like making and eating these peanut butter crunch cookies… we sure do! Thanks for visiting here today, 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, located at the top of the page. I have lots of yummy recipes for cookies you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

Original recipe source: “Real Simple” Magazine, May 2005 issue, page 247

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Peanut Butter Crunch Cookies
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
 

Yummy Peanut Butter Crunch Cookies are easy to make. Recipe makes 4 dozen cookies filled with peanuts and puffed rice for a crispy texture!

Category: Desserts, Snack
Cuisine: American
Keyword: peanut butter crunch cookies
Servings: 48 (approx. 4 dzn.)
Calories Per Serving: 74 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ½ cup butter at room temperature
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • ¾ cup smooth peanut butter
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups crispy rice cereal (like Rice Krispies)
  • ½ cup chopped peanuts
Instructions
  1. Preheat oven to 375°F. Line baking sheets with parchment paper, aluminum foil or silpat sheets.

  2. Using an electric mixer (on HIGH speed), cream butter, brown sugar and granulated sugar together in large mixing bowl. Beat until well combined. Turn speed to MEDIUM, then add egg, peanut butter and vanilla. Beat until light and fluffy (about a minute).

  3. Sift flour, baking soda, and salt together into a separate bowl. Turn mixer to LOW speed, then add flour mixture (a little at a time) to batter until all flour has been incorporated. FOLD peanuts and crispy rice cereal into dough until incorporated.

  4. Shape dough into 1½" balls, rolling dough between using hands (it will be sticky). Place dough balls 2" apart on prepared baking sheets. Lightly press down dough with your hands, to flatten slightly.

  5. Bake cookies at 375°F. for 10-12 minutes, or until golden brown and set. Remove from oven; let cookies rest 5 minutes before transferring to wire racks to cool.

  6. Cool cookies completely before serving. They will "crisp up" as they cool. NOTE: If you are freezing any cookies, wait until completely cooled before freezing. Enjoy!

Nutrition Facts
Peanut Butter Crunch Cookies
Amount Per Serving (1 cookie)
Calories 74 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 9mg3%
Sodium 81mg4%
Potassium 46mg1%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 4g4%
Protein 2g4%
Vitamin A 65IU1%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Yummy Peanut Butter Crunch Cookies are easy to make. Recipe makes 4 dozen cookies filled with peanuts and puffed rice for a crispy texture!

Cinnamon Crinkle Cookies

Make a batch of yummy Cinnamon Crinkle Cookies, flavored with cinnamon, nutmeg, lemon and orange! Easy to make, the recipe yields about 6 dozen.
Make a batch of yummy Cinnamon Crinkle Cookies, flavored with cinnamon, nutmeg, lemon and orange! Easy to make, the recipe yields 6 dozen.

Looking for an easy-to-make recipe for cookies that are absolutely delicious? These cinnamon crinkle cookies fit the bill. They are slightly crisp, and have wonderful cinnamon (and citrus!) flavor. I found the recipe in one of my old cookbooks, and wanted to share it with you today.

If you make the recipe as written, it will yield about 6 dozen yummy cookies (which also freeze well). They are a cinch to make, so there is no special talent needed to make these treats. Here’s how to make them:

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

Make The Cookie Dough

First- preheat your oven to 350°F. While the oven preheats, cream butter, vegetable shortening, granulated and brown sugars together in a large mixing bowl, using an electric mixer. Continue beating until the mixture becomes light and fluffy in texture (a couple minutes). Add an egg, vanilla and almond extracts, then continue beating the batter until they are fully incorporated.

In a separate bowl, stir together flour, cinnamon, baking soda, cream of tartar, salt, and finely grated lemon and orange peel until combined. Add the flour mixture, a little at a time, to the creamy batter mixture, beating with each addition. The batter for the cinnamon crinkle cookies is done when fully combined.

An egg, plus vanilla and almond extracts are added to the cookie batter.Dry ingredients, plus orange and lemon zest are combined in a separate large bowl.

Making The Cookie Dough Balls

Form the dough into 1″ balls, by rolling the firm dough between the palms of your hands. You should have enough dough to make approximately 72 cookie dough balls. As you form them, place the dough balls onto wax paper, until all the cookies have been formed.

Place granulated sugar into a small bowl. I typically use about 1/3 cup, but you may require more or less, depending on the size of the finished cookie dough balls. Place 2-3 dough balls at a time into the sugar, and roll them around to coat the entire surface with sugar.

Dough for the cinnamon crinkle cookies is thick and ready to shape into balls of dough.Dough balls are coated in granulated sugar before baking.

Bake The Cinnamon Crinkle Cookies

Place the sugar-coated cinnamon crinkle cookies about 2″ apart from each other onto ungreased baking sheets. As you can see, I used my old ratty baking sheets for this photo shoot, so here they are in all their glory. HA HA! They show the evidence of a LOT of wear and tear over many years, but are still getting the job done. Kind of like me!

Bake the cinnamon crinkle cookies in a 350°F oven for 10-15 minutes, or until they are lightly browned and set on top. Mine are usually done in about 12 minutes, but because oven temps can vary greatly, be sure to check on them at the 10 minute mark. The tops should also be crinkled (or crackled) on top when done.

Sugar-coated dough balls are placed on baking sheets 2" apart.Cinnamon crinkle cookies on baking sheet, right out of the oven.

Transfer the cinnamon crinkle cookies to a wire rack, and allow them to come to room temperature before serving. They taste BEST at room temp, after they’ve had time to crisp up! Wrap any extras in an air-tight container for storage in the pantry OR in the freezer.

Since this recipe makes so many cookies, I freeze at least half of them to serve another time after thawing. They also make a yummy, thoughtful food gift for friends, neighbors, or co-workers!

All of the cinnamon crinkle cookies, cooling on wire racks after baking.

The Cinnamon Crinkle Cookies Are Ready To EAT!

Cinnamon crinkle cookies are best served at room temperature, because they crisp up as they cool. Pile a bunch of them onto a plate, and watch just how fast they are devoured. They’re REALLY tasty, and I just know you will love ’em!.

A pile of the cinnamon crinkle cookies on a plate, ready to enjoy!

I really believe you (and those you love) are going to enjoy every single bite of these delicious cookies! They freeze well, too, so you can put some aside to enjoy at a later date. Thanks for stopping by, and I hope you will come back again soon. Have a great day, and may God bless you in all you do.

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy cookie recipes for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Author's signature

Original Recipe Source: The cookbook called “Taste of Home Complete Guide To Baking”, page 43, published in 2004 by Reiman Media Group, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Cinnamon Crinkle Cookies
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Make a batch of yummy Cinnamon Crinkle Cookies, flavored with cinnamon, nutmeg, lemon and orange! Easy to make, the recipe yields 6 dozen.

Category: Dessert, Snack
Cuisine: American
Keyword: cinnamon crinkle cookies
Servings: 72 (approx. 6 dozen)
Calories Per Serving: 58 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ½ cup butter softened
  • ½ cup vegetable shortening
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • cups all purpose flour
  • 3 teaspoons ground cinnamon
  • 2 teaspoons finely grated orange peel
  • 1 teaspoon finely grated lemon peel
  • 2 teaspoons ground nutmeg
  • 2 teaspoons cream of tartar
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • cup granulated sugar to cover dough balls
Instructions
  1. Preheat oven to 350°F. While oven preheats, cream butter, vegetable shortening, granulated and brown sugars together in large mixing bowl, using electric mixer. Continue beating until it becomes light and fluffy in texture (2-3 minutes). Add egg, vanilla and almond extracts; continue beating until fully incorporated.

  2. In separate bowl, stir together flour, cinnamon, baking soda, cream of tartar, salt, lemon and orange peel until combined. Add this, a little at a time, to the creamy butter mixture, beating with each addition, until fully combined.

  3. Form dough into 1" balls, by rolling dough between the palms of your hands, to make approx. 72 dough balls. Place dough balls on wax paper, until all are done.

  4. Place sugar into small bowl (you may need a little more or a little less). Place 2-3 dough balls at a time into sugar; roll them around to coat surface with sugar.

  5. Place dough balls 2" apart on ungreased baking sheets. Bake at 350°F for 10-15 minutes, or until lightly browned. Because oven temps vary, check them at the 10 minute mark. Cookies should be crinkled (or crackled) on top when done. Transfer cookies to wire rack; let come to room temp. before serving. Store extras in an air-tight container in pantry OR in freezer. Enjoy!

Nutrition Facts
Cinnamon Crinkle Cookies
Amount Per Serving (1 cookie)
Calories 58 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 6mg2%
Sodium 59mg3%
Potassium 23mg1%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 4g4%
Protein 1g2%
Vitamin A 44IU1%
Vitamin C 1mg1%
Calcium 4mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a batch of yummy Cinnamon Crinkle Cookies, flavored with cinnamon, nutmeg, lemon and orange! Easy to make, the recipe yields 6 dozen.

Chocolate Mint Cookie Bites

Chocolate Mint Cookie Bites are shortbread-like cookies, with peppermint flavoring in the cookie and the frosting! They’re easy and delicious!
Chocolate Mint Cookie Bites are shortbread-like cookies, with peppermint flavoring in the cookie and the frosting! They're easy and delicious!

Okay… these yummy cookies are probably not the fanciest cookies you will ever eat, but they sure taste good! Who needs PERFECT looking cookies anyways? Chocolate mint cookie bites are so easy to make, and when topped with pretty green frosting and some sparkly sprinkles, they are amazing! I adapted the recipe from an old cooking magazine I’ve had for years, and want to share it with you today.

The combination of flavor from chocolate AND peppermint shines in these shortbread-like little cookies! These cookies are light in texture and big in flavor, and I think you will really enjoy them. Kids can help with the frosting and sprinkles, because they really don’t have to be fancy! Let me show you how easy these little cookies are to make, in practically no time at all!

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

Make The Cookie Dough

Before starting to make the cookie dough, remember to preheat your oven to 375°F. It only takes a few minutes to make the dough, so to save time, you will want your oven preheated and ready to go!

Using an electric mixer (or stand mixer), cream together softened butter and powdered sugar (confectioners sugar) until smooth. Add melted (but cooled) unsweetened chocolate and peppermint extract to the bowl and beat again, until fully combined. Beat in the all purpose flour, adding 1/3 cup at a time, until all the flour is incorporated into the dough.

Butter is creamed with powdered sugar for the cookie dough.Melted chocolate and peppermint extract are mixed into the cookie dough.All purpose flour is gradually beaten into the cookie dough mixture in the bowl.

Now add regular sized (or miniature-sized) semi-sweet chocolate chips to the batter. STIR the chocolate chips into the batter until fully combined. This cookie dough is now ready and it will be quite thick.

Semi-sweet chocolate chips are stirred into the cookie dough until combined.

Ready To Bake The Chocolate Mint Cookie Bites!

Drop the dough for the chocolate mint cookie bites by Tablespoonfuls onto ungreased baking sheets. Leave a couple inches of space between each cookie. I usually try to use a small cookie scoop for this, so the cookies are all about the same size. You should have enough cookie dough for about 30 cookies, so you need a couple baking sheets or you will need to cook them in batches.

Bake the cookies at 375°F. for 6-8 minutes or until the cookies are firm and set. Oven temps can vary quite a bit, and in our oven this takes 7 minutes, so keep an eye on them. They don’t spread out too much, either. Once done, let the cookies cool (on the pan) for 3-4 minutes before transferring them to a wire rack to finish cooling completely.

Tablespoons of dough for the chocolate mint cookie bites are placed on baking sheets to cook.

Time To Make The Frosting For The Cookies

While the cookies are baking OR cooling, make the green peppermint frosting. In a medium bowl, beat together softened butter, powdered sugar, milk, peppermint extract and a couple drops of green food coloring. Mix until the frosting is a beautiful green color and is completely smooth, with no lumps!

Once the chocolate mint cookie bites have completely cooled, it’s time to frost them. I frost the cookies one at a time, so the frosting is still a bit “wet” and the sprinkles can adhere to it. Spread a small amount of frosting onto the top of each cookie, and them immediately add a pinch of sprinkles on top. I hold the cookie in one hand, and add the frosting with a small knife. Then, holding the cookie over a small bowl of sprinkles with one hand, I add the sprinkles using my other hand. That way, any “wayward” sprinkles fall back into the bowl of sprinkles!

Place the frosted/sprinkled cookie back on the wire rack, and repeat with the next cookie, continuing until all cookies are frosted and sprinkled. Let the frosting set tp (firm up) slightly before serving the cookies.

Green peppermint flavored frosting is mixed together in a bowl while cookies bake.After the cookies cool, they are topped with some of the peppermint green frosting.Colorful sprinkles are added to the top of the frosted chocolate mint cookie bites.

Ready to Eat Some Chocolate Mint Cookie Bites?

Once the frosting has firmed up, the cookies are ready to be enjoyed. The insides are light in texture, and each of the chocolate mint cookie bites is filled with chocolate chips! The frosting AND the cookies themselves, have a wonderful chocolate mint flavor, which I think you’ll enjoy!

Chocolate mint cookie bites rest on wire racks while frosting firms up.A look at the inside of one of the chocolate mint cookie bites, which has been cut in half.

I really hope you enjoy these delicious cookies! At Christmas time red, green and white sprinkles are the way to go, but you can also highlight these for St. Patrick’s Day, and use only green and white sprinkles. However you make them, I think you’ll enjoy the quick, easy recipe, and their great taste! Thanks for stopping by, and I hope you will come back soon for more family-friendly recipes. 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 for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Author's signature

Recipe adapted from: “Taste of Home” magazine, December/January issue, 2004, pages 27-28, contributed by Anne Revers, published by Reiman Publications

0 from 0 votes
Chocolate Mint Cookie Bites
Prep Time
10 mins
Cook Time
7 mins
Total Time
17 mins
 

Chocolate Mint Cookie Bites are shortbread-like cookies, with peppermint flavoring in the cookie and the frosting! They're easy and delicious!

Category: Dessert
Cuisine: American
Keyword: chocolate mint cookie bites
Servings: 30 cookies (approx.)
Calories Per Serving: 138 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Cookie Dough:
  • ¾ cup butter (no substitutes) softened (room temp.)
  • ½ cup powdered sugar (confectioners sugar)
  • 2 ounces unsweetened chocolate (2 squares) melted, cooled
  • ¼ teaspoon peppermint extract
  • cups all purpose flour
  • 1 cup semi-sweet chocolate chips (regular or mini)
For Frosting:
  • 2 Tablespoons butter softened (room temp.)
  • 1 cup powdered sugar (confectioners sugar)
  • 1 Tablespoon milk
  • ¼ teaspoon peppermint extract
  • 2 drops green food coloring
  • COLORED SPRINKLES (approx. 2-3 Tablespoons)
Instructions
  1. Preheat oven to 375°F.

  2. Make Dough: Using electric mixer (or stand mixer), cream softened butter and powdered sugar until smooth. Add melted, cooled unsweetened chocolate and peppermint extract; mix until combined. Beat in flour gradually, adding 1/3 cup at a time, until all flour is incorporated into dough. STIR in the chocolate chips, until combined. Dough will be thick.

  3. Drop the dough by Tablespoonfuls onto ungreased baking sheets. Leave 2" between each cookie. There's enough dough for approx. 30 cookies, so you need to use a couple baking sheets or bake the cookies in batches.

  4. Bake at 375°F. for 6-8 minutes or until cookies are firm and set. Oven temps can vary, so keep an eye on them. When done, let cookies cool (on the pan) for 3-4 minutes before transferring them to a wire rack to finish cooling.

  5. Make frosting while cookies bake or cool: In a medium bowl, using an electric mixer, beat together softened butter, powdered sugar, milk, peppermint extract and a couple drops of green food coloring. Mix until frosting is a beautiful green color and is completely smooth (no lumps).

  6. Once cookies have completely cooled, it's time to frost them, one at a time, while frosting is a bit "wet" and sprinkles can adhere to it. Spread a small amount of frosting onto the top of a cookie; immediately add a pinch or two of sprinkles on top. Place frosted/sprinkled cookie back on wire rack. Repeat process, continuing until all cookies are frosted/sprinkled. Let the frosting set up (firm up) slightly before serving the cookies. Enjoy!

Nutrition Facts
Chocolate Mint Cookie Bites
Amount Per Serving (1 cookie)
Calories 138 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 15mg5%
Sodium 49mg2%
Potassium 59mg2%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 8g9%
Protein 1g2%
Vitamin A 169IU3%
Vitamin C 1mg1%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chocolate Mint Cookie Bites are shortbread-like cookies, with peppermint flavoring in the cookie and the frosting! They're easy and delicious!

Classic Pizzelle Cookies

Classic pizzelle cookies are beautiful, delicious treats made in a pizzelle press. They are light, crisp, and imprinted with amazing designs!
Classic pizzelle cookies are beautiful, delicious treats made in a pizzelle press. They are light, crisp, and imprinted with amazing designs!

A couple of years ago I got a pizzelle press using a gift card I was given. I had been “looking” at them for quite some time, and was thrilled to be able to get one online (without using my own money-yay!). The very first recipe I made using this appliance was this one for classic pizzelle cookies. YUM!

Pizzelle cookies are known for their beautiful, intricate designs which are cooked onto both sides of a thin round cookie. We enjoy their crispness and uniqueness, too! Pizzelle press appliances are very reasonable and there are a variety of models (and price ranges) available online. There’s many flavors and types (sweet and savory) of pizzelle recipes available, but today I want to show you how to make basic pizzelle cookies.

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

Make The Pizzelle Cookie Dough

Place the eggs and granulated sugar in a large mixing bowl. Beat well on low speed, using a hand mixer, until well combined and slightly thickened. Add melted (but cooled) butter and vanilla extract to the bowl, and mix only until just combined (about 15 seconds).

Three eggs and granulated sugar are placed in mixing bowl.Cooled, melted butter and vanilla extract are added to the pizzelle batter and combined.

In a large separate bowl, whisk together all purpose flour and baking powder. Add these “dry” ingredients to the “wet” ingredients and mix only until the ingredients are combined. Be careful NOT to overmix the batter.

All purpose flour and baking powder are whisked together in bowl.

Dry ingredients are added to the bowl of wet ingredients and combined.

Time To Cook Classic Pizzelle Cookies!

Preheat your pizzelle press (lid closed) following the manufacturer’s instructions for your model. Once the machine has thoroughly preheated, place a dollop (about a Tablespoon) of the thick cookie batter onto the center of each circle. Remember to follow the instructions for your particular appliance as to the quantity of batter to add! Once the lid has closed, the batter will spread out onto the gridded design, much like a waffle.

Cook classic pizzelle cookies for the time specified in the directions for your particular appliance (usually only a couple minutes). When done, remove the cookies immediately from the machine. Bring the machine back to heat before continuing to cook the remaining cookies.

A pizzelle press being preheated before adding batter.Pizzelle cookie batter will be added to the center of each circle and then will be cooked.

Trim And Cool The Cookies

When you take the pizzelle cookies off the press, place them on a wire rack to cool. If there are any extra bits of cookie around the edges, simply use kitchen scissors or a knife to remove them while still warm. Think of it as giving these cookies a little trim around the edges, if necessary. As the cookies cool, they will become crisper.

Continue cooking until you have used all the batter up. Don’t fret if some of your classic pizzelle cookies aren’t perfect… it happens. If it is your first time making these delicious cookies, know that they still taste absolutely delicious!

Classic pizzelle cookies cooling on wire rack after being removed from machine after cooking.

Time To Enjoy Some Classic Pizzelle Cookies!

The beautiful imprint of the patterns on the pizzelle cookies is what gives them their charm! Crisp, light and delicious, they are a perfect food gift for the holidays (or any time). Who wouldn’t enjoy receiving a Christmas plate stacked with these little beauties! YUM!

Beautiful designs are imprinted on both sides of classic pizzelle cookies.A side view of how thin the classic pizzelle cookies are.Holding up one of the crisp, classic pizzelle cookies, which is ready to be enjoyed!

I hope you have the opportunity to make these unique, yummy, classic pizzelle cookies for those you love! Thank you for stopping by, and I hope you’ll come back again soon. Take care, and enjoy your 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 for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

Original recipe source: Cuisinart Pizzelle Press instruction manual (came with the appliance), page 5, published by Cuisinart, 2017

0 from 0 votes
Classic Pizzelle Cookies
Prep Time
10 mins
Cook Time
3 mins
Total Time
13 mins
 

Classic pizzelle cookies are beautiful, delicious treats made in a pizzelle press. They are light, crisp, and imprinted with amazing designs!

Category: Dessert
Cuisine: American
Keyword: classic pizzelle cookies
Servings: 24 cookies (approx.)
Calories Per Serving: 101 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 large eggs
  • ¾ cup granulated sugar
  • 8 Tablespoons butter (1 stick) melted, and cooled
  • 1 teaspoon vanilla extract
  • cups all purpose flour
  • 2 teaspoons baking powder
Instructions
  1. Place eggs and sugar in a large mixing bowl. Beat on low speed, using a hand mixer, until combined/slightly thickened. Add melted (but cooled) butter and vanilla to bowl; mix only until just combined (about 15 seconds).

  2. In a large separate bowl, whisk together flour and baking powder. Add to egg/sugar mixture. Mix only until combined. Do NOT overmix.

  3. Preheat pizzelle press (lid closed) following manufacturer's instructions. Once preheated, place about a Tablespoon of batter onto the center of each circle. Follow instructions for your appliance as to quantity of batter to add. Cook for time specified for your particular appliance (usually a couple minutes). When done, remove cookies immediately from machine. Bring machine back to heat before continuing to cook remaining cookies.

  4. When you take cookies off the press, place them on a wire rack to cool. If there are any extra bits of cookie around the edges, use kitchen scissors or a knife to remove them while still warm. As cookies cool, they will become crisp. Enjoy!

Nutrition Facts
Classic Pizzelle Cookies
Amount Per Serving (1 g)
Calories 101 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 33mg11%
Sodium 43mg2%
Potassium 54mg2%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 6g7%
Protein 2g4%
Vitamin A 150IU3%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Classic pizzelle cookies are beautiful, delicious treats made in a pizzelle press. They are light, crisp, and imprinted with amazing designs!

Lemon Krispie Cookies

Make 4 dozen yummy Lemon Krispie Cookies, drizzled with lemon glaze on top! This easy to make recipe uses boxed lemon cake mix as a shortcut!
Make 4 dozen yummy Lemon Krispie Cookies, drizzled with lemon glaze on top! This easy to make recipe uses boxed lemon cake mix as a shortcut!

If you’re looking for an easy to prepare, delicious batch of homemade cookies, I sure hope you will try these lemon krispie cookies! With only a few ingredients added to a boxed cake mix, you can have 4 dozen amazing tasting cookies to eat, share, etc. in practically no time! I saved the recipe from an old food magazine I had (from 1998), and it’s a KEEPER!

Lemon flavored, with a crunch from puffed rice cereal, the baked lemon krispie cookies are then drizzled with a simple lemon glaze, which enhances the taste even more! They are delicious, and would be a perfect food gift one you love. Here’s how to make them!

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

What Ingredients Will I Need?

To make lemon krispie cookies, you will need a box of lemon cake mix, puffed rice cereal (like Rice Krispies), butter, an egg, and grated lemon peel. If you want to drizzle lemon glaze on them (recommended- once baked), you will also need powdered sugar and fresh lemon juice. Before gathering the ingredients, preheat your oven to 350°F.

NOTE ABOUT THE CAKE MIX: The original recipe (from 1998) calls for an 18.25 ounce box of cake mix. Most boxed cake mixes nowadays are smaller in “quantity” at 15.25 ounces, and they still will work perfectly! 

Five ingredients are gathered to make lemon krispie cookies.

Make The Cookie Dough

Place the dry cake mix, krispies, melted butter, a beaten egg and grated lemon peel (zest) in a large mixing bowl. Stir them together until completely blended. This is your cookie dough. See how easy that was?

Cake mix, melted butter, puffed rice cereal, egg and lemon zest in a large mixing bowl.The cookie dough has been mixed together and is ready to shape into balls.

Time To Get Rollin’

The next step is to shape the cookie dough in 4 dozen 1″ balls. If you’re careful about the size (don’t make them too big), you WILL get 48 cookies from this dough! Use a cookie scoop or a teaspoon and roll a piece of dough between the palms of your hand to form a 1″ ball.

TIP: The dough is VERY forgiving, so if you don’t have enough cookies to make 4 dozen… simply pinch little pieces off the “chubby” ones (ha ha), and re-roll. Place the dough balls about two inches apart on an UNGREASED baking sheet. I use two baking sheets and make the 4 dozen cookies in two batches.

Cookie dough is shaped into 1" balls and placed on baking sheet.

Let’s Bake Some Lemon Krispie Cookies!

Bake the cookies at 350°F. for 10-12 minutes. I find with our oven it usually takes the full 12 minutes, but keep an eye on yours. Oven temps can vary greatly, and you don’t want them to overcook. When done, remove from oven, and let the cookies cool in the pan for one minute before transferring to wire rack to finish cooling.

The cookies should be set on top, very light golden in color, and the bottoms will be golden brown. Let them cool completely before drizzling with the lemon glaze.

Cookies are golden in color once removed from oven after baking.A close up of the lemon krispie cookies cooling on a wire rack after baking.

Make The Lemon Glaze

While the cookies cool, you can quickly make the lemon glaze to drizzle on top of the cooled “room temp” cookies. Place a cup of powdered sugar into a small bowl. Squeeze fresh lemon juice in, a few drops at a time. Stir after each addition of lemon juice. Continue until the lemon glaze is still thickened, but “thin” enough to easily drizzle over the cookies. Too thin? Add more powdered sugar. Too thick? Add more lemon juice!

Place a sheet of wax paper, parchment paper or aluminum foil UNDER the wire rack (to help with cleanup)! Move the completely cooled cookies tightly together. Using a honey dipper OR a fork, drizzle the glaze over the cookies. Make several passes over the cookies until the glaze is gone, and all cookies have a bit of glaze drizzled on them. Let glaze firm up before serving.

Fresh lemon juice is combined with powdered sugar to make a drizzle for the cookies.The lemon glaze is thin enough to drizzle onto the cooled cookies.A honey dipper is used to drizzle lemon glaze over the cookies.

Ready To Eat Some Lemon Krispie Cookies!

Once the lemon drizzle has firmed up, the lemon krispie cookies are ready to be served! They have wonderful lemon flavor, and a tiny bit of crunch when you bite into them, thanks to those krispies inside! Any leftover cookies that don’t get gobbled up can be frozen, (sealed well) in an airtight container.

Once drizzled glaze has firmed up, the lemon krispie cookies can be served.

I hope you have the opportunity to make these EASY, quick and delicious cookies for your family or friends. Thank you for stopping by today, and I invite you to come back soon for more family-friendly recipes. Have a wonderful day, friends.

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 for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also 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, June/July 1998 issue, page 9, published by Reiman Publications, LP

0 from 0 votes
Lemon Krispie Cookies
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 

Make 4 dozen yummy Lemon Krispie Cookies, drizzled with lemon glaze on top! This easy to make recipe uses boxed lemon cake mix as a shortcut!

Category: Dessert, Snack
Cuisine: American
Keyword: lemon krispie cookies
Servings: 48 cookies
Calories Per Serving: 64 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Cookie Dough:
  • 15.25 ounce boxed lemon cake mix
  • 1 cup puffed rice cereal (like Rice Krispies)
  • ½ cup butter, melted , = 1 stick
  • 1 large egg , lightly beaten
  • teaspoons finely grated lemon peel , = lemon "zest"
For Lemon Glaze Drizzle:
  • 1 cup powdered sugar
  • fresh lemon juice , a few drops at a time, + more, as needed
Instructions
  1. Preheat oven to 350°F.

  2. Place dry cake mix, krispies, melted butter, beaten egg and grated lemon peel (zest) in a large mixing bowl. Stir together until completely blended.

  3. Shape cookie dough into 48, 1" balls, by rolling pieces of dough between the palms of your hands. Place dough balls onto ungreased baking sheets, about 2" apart. TIP: The dough is VERY forgiving, so if you don't have enough cookies to make 4 dozen... simply pinch little pieces off the "chubby" ones (ha ha), and re-roll.

  4. Bake cookies at 350°F. for 10-12 minutes. When done, cookies will be golden in color, set on top, and bottom of cookie will be golden brown. Remove from oven. Let sit for 1 minute before transferring cookies from baking sheet to wire rack to finish cooling. Let cookies cool completely before glazing tops.

  5. Place powdered sugar in a small bowl. Squeeze lemon juice in, a few drops at a time. Stir after each addition of juice. Continue until glaze is still thickened, but "thin" enough to easily drizzle over cookies. Place wax paper, parchment paper or aluminum foil UNDER the wire rack (to help with cleanup)! Move completely cooled cookies tightly together on rack. Using a honey dipper OR fork, drizzle glaze over cookies. Make several passes over the cookies until glaze is gone, and all cookies have glaze drizzled on them. Let glaze firm up, before serving. Enjoy!

Nutrition Facts
Lemon Krispie Cookies
Amount Per Serving (1 cookie)
Calories 64 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 9mg3%
Sodium 87mg4%
Potassium 7mg0%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 6g7%
Protein 1g2%
Vitamin A 104IU2%
Vitamin C 1mg1%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make 4 dozen yummy Lemon Krispie Cookies, drizzled with lemon glaze on top! This easy to make recipe uses boxed lemon cake mix as a shortcut!

Oatmeal Cinnamon Chip Cookies

Make a batch of 4 dozen delicious Oatmeal Cinnamon Chip Cookies (with raisins), for family or friends to enjoy! Easy, chewy, and so yummy!
Make a batch of 4 dozen delicious Oatmeal Cinnamon Chip Cookies (with raisins), for family or friends to enjoy! Easy, chewy, and so yummy!

I don’t know about you, but I really love oatmeal raisin cookies. My husband isn’t the biggest fan (“oatmeal is for breakfast”), but I’ll take one of those cookies any time of day. I’ve had a recipe for many years for the oatmeal cinnamon chip cookies I am sharing with you today. The recipe (from one of my old recipe boxes) had been cut out of a magazine and didn’t have a source listed, so I don’t know who to give credit to for this yummy recipe.

Cinnamon chips can be a bit difficult to find in the grocery stores (in the chocolate chip section) unless it is around the holidays. I discovered about a year ago that they are available for purchase in bulk (three 10oz. bags per package) on Amazon, so at least I can keep them on hand in my pantry to make cinnamon chip scones or these cookies any time I want!

This cookie recipe uses a whole bag of cinnamon chips, so the flavor is amazing! It’s such an easy recipe to make, and yields about 4 dozen of these super flavor-filled chewy cookies. Here’s how to make them:

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

Make The Batter

Before making the batter, preheat your oven to 350°F. The batter doesn’t take long at all to prepare, so you want your oven heated and ready to go! Place the softened butter, packed brown sugar, and the granulated sugar in a large mixing bowl. Beat these ingredients until they become creamy.

Butter, brown sugar and granulated sugar are beaten well in large bowl.

Add two eggs and vanilla extract to the mixing bowl, and beat well, until they have been incorporated into the batter. In a separate bowl, combine the all purpose flour and baking soda, and then add these dry ingredients to the mixing bowl full of batter. Beat well, until the flour mixture has been fully incorporated into the batter.

Eggs and vanilla are mixed into the cookie batter, then dry ingredients are added.

To finish off the batter for the oatmeal cinnamon chip cookies, it’s time to add the three remaining ingredients. Add old fashioned oats (or substitute quick-cooking oats), raisins, and a 10 oz. bag of cinnamon chips to the bowl. STIR them into the batter. The finished cookie batter will be very thick!

Cinnamon chips, raisins, and oats are stirred into the cookie batter.

Time To Bake Some Oatmeal Cinnamon Chip Cookies!

Drop the batter by generous Tablespoons onto UNGREASED cookie sheets, leaving a little space between each cookie. NOTE: You will probably need to make a couple batches, since the recipe makes approximately 48 cookies. I used two baking sheets per batch, so all the cookies were done in two batches.

Bake the oatmeal cinnamon chip cookies at 350°F for 10-12 minutes. When done they should be light brown on top. Remove the baking sheets from the oven, and let the cookies rest in the pan for 1 minute, before trying to remove them. 

Batter for the oatmeal cinnamon chip cookies on baking sheet ready for oven.

After they rest a minute, transfer them from the pan to a wire rack to finish cooling. They will firm up a little bit more as they cool, and then they are ready to gobble up! There are a lot of cinnamon chips in these cookies, which makes them POP with cinnamon flavor!

After baking, the oatmeal cinnamon chip cookies cool on wire racks.Chewy, flavorful oatmeal cinnamon chip cookies taste wonderful!

I sure hope you get the chance to try these delicious oatmeal cinnamon chip cookies. They’re really good, and truly are a cinch to make! Thank you for stopping by, and I hope you will come back soon.

Looking For More COOKIE Recipes?

You can find all of my cookie recipes in the Recipe Index, located at the top of the page. I have lots of ’em you will enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

0 from 0 votes
Oatmeal Cinnamon Chip Cookies
Prep Time
15 mins
Cook Time
11 mins
Total Time
26 mins
 

Make a batch of 4 dozen delicious Oatmeal Cinnamon Chip Cookies (with raisins), for family or friends to enjoy! Easy, chewy, and so yummy!

Category: Desssert, Snack
Cuisine: American
Keyword: oatmeal cinnamon chip cookies
Servings: 48 cookies (approx.)
Calories Per Serving: 129 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup butter, softened *equals 2 sticks
  • 1 cup light brown sugar (packed)
  • cup granulated sugar
  • 2 large eggs
  • teaspoons vanilla extract
  • cups all-purpose flour
  • 1 teaspoon baking soda
  • 10 ounces Hershey's cinnamon chips *equals 1 bag
  • cups old-fashioned oats *can substitute quick cooking oats
  • ¾ cup raisins
Instructions
  1. Preheat oven to 350°F.

  2. Place softened butter, brown sugar, and granulated sugar in a large mixing bowl. Beat until they become creamy. Add eggs and vanilla; beat well, until incorporated into the batter.

  3. In separate bowl, combine flour and baking soda; add to the batter. Beat well, until flour mixture has been fully mixed into the batter. Stir in oats, raisins, and cinnamon chips. Cookie batter will be thick!

  4. Drop batter by generous Tablespoons onto UNGREASED cookie sheets, leaving space between each cookie. Bake at 350°F for 10-12 minutes. When done they should be lightly browned on top. Remove baking sheets from oven; let cookies rest for 1 minute before removing them from baking sheet. Transfer cookies to wire rack to finish cooling before serving. Enjoy!

Nutrition Facts
Oatmeal Cinnamon Chip Cookies
Amount Per Serving (1 cookie)
Calories 129 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 18mg6%
Sodium 76mg3%
Potassium 70mg2%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 9g10%
Protein 2g4%
Vitamin A 129IU3%
Vitamin C 1mg1%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a batch of 4 dozen delicious Oatmeal Cinnamon Chip Cookies (with raisins), for family or friends to enjoy! Easy, chewy, and so yummy!

Chocolate Chip Pecan Brittle

Delicious Chocolate Chip Pecan Brittle is a very “brittle” slab of chocolate chip coconut pecan cookie broken in chunky pieces. EASY & YUMMY!
Delicious Chocolate Chip Pecan Brittle is a very "brittle" slab of chocolate chip coconut pecan cookie broken in chunky pieces. EASY & YUMMY!

If you enjoy chocolate chip cookies, then I can practically guarantee you will LOVE this crispy, crunchy chocolate chip pecan brittle. There is also toasted coconut in this treat, which is a wonderful flavor addition. My husband and I love this simple, but decadent crunchy dessert. I originally found the recipe in one of the Christmas cookbooks I have in my collection. IT’S SO GOOD!

The dough is made, then pressed FIRMLY into a 13×9″ baking pan, then cooked until hard and crunchy. Once done baking, the entire slab of cookie brittle is removed from the pan IN ONE PIECE. It is then broken into irregular shaped pieces for serving. Oh. My. Goodness. This chocolate chip pecan brittle is addictively TASTY! It would also be perfect for gift-giving. Here’s how to make it:

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

Toast The Coconut And Pecans

First Things First… preheat your oven to 350°F. You will need to lightly “toast” the coconut and pecans before making the dough for the “cookie brittle”. It’s EASY. Simply spread the pecans and coconut out on a large baking sheet.

Bake them at 350°F for 7-8 minutes without disturbing, until the coconut is golden brown. Once done, remove pan from the oven, and set these two ingredients aside to cool for a few minutes before adding to the dough. TIP: While the pecans and coconut are cooling, you can begin making the dough, to save time.

Coconut and pecans are toasted on a baking sheet in the oven.

Make The Dough

In a large bowl, stir together flour, baking powder, salt and baking soda. Set aside. In a SEPARATE large bowl, stir together melted (and cooled) butter, granulated sugar, brown sugar, and vanilla extract.

Add the flour mixture to the bowl with the butter mixture, and stir well, combining the ingredients into a soft dough.

Dry ingredients are added to buttery wet ingredients to form a soft dough.

Add the chocolate chips and the cooled, toasted pecans and coconut to the dough mixture. Stir well, until all ingredients are incorporated. The chocolate chip pecan brittle dough will appear to be a bit crumbly, once combined.
Chocolate chips, toasted pecans and coconut are added to the dough.

Pack The Dough Firmly Into The Baking Pan

Lightly spray a 13″x9″ baking sheet with rimmed edges with non-stick baking spray. Using clean hands, firmly press the dough evenly in the pan until it is compacted and tightly packed down. This will ensure a crispy slab of chocolate chip pecan brittle once baked! Press the dough all the way to the edges. 

Chocolate chip pecan brittle dough is pressed firmly into a 13x9" baking pan.

Bake The Chocolate Chip Pecan Brittle

Once dough is firmly compacted in the pan, I take the back of a spatula and go around the edges of the pan, to create a tiny space between the dough and the pan. It helps to shore up the edges of the chocolate chip pecan brittle for a solid slab later.

Pop the tray onto the middle rack of a preheated 350°F oven. Bake for 19-21 minutes. When done, the “brittle” should be golden browned and firmly crisp. You don’t want soft spots, so you might have to cook it a minute or two longer, as oven temperatures can vary. When done, remove baking sheet from the oven to let the slab of brittle cool. Leave the brittle in the pan until it has cooled COMPLETELY.

Dough is separated from sides of pan, then baked until crispy and golden brown.

Time To Bust Out The Chocolate Chip Pecan Brittle!

Once the brittle has completely cooled, it’s time to bust it out of the pan. Remove the entire slab from the pan, and transfer it to a piece of aluminum foil or wax paper. It should be easy to remove in one piece, by lifting one edge, and literally lifting the whole thing out of the pan in a solid slab (as shown below)!

Using your hands, break the slab into individual portions. Yes, the pieces will be non-uniform in size as you break it up, but you should easily be able to get 24 pieces from this recipe.

Baked chocolate chip pecan brittle is so firm it can be removed from pan in one piece.Irregular shaped pieces are broken off of the slab before serving.

Time To Eat!

Once the chocolate chip pecan brittle is broken up into serving size portions, it’s ready to eat. YUMMO. These delicious treats are so good, and it was all we could do to stay out of it! The brittle can also be placed into cute little cannisters or gift boxes to share some love with friends or family for the holidays or a special occasion!

These treats are really crunchy and are amazingly delicious! IF you have any leftovers… be sure to store them in an airtight container to ensure maximum crunchiness for several days!

A white platter full of pieces of chocolate chip pecan brittle.There are many sizes and shapes of chocolate chip pecan brittle on the plate.

I am positive you will really enjoy these decadent treats as much as we do! Hopefully you will have the opportunity and time to make them for those you love.  Thanks for stopping by today. I truly hope you will come back soon. Have a GREAT day.

Looking For More COOKIE Recipes?

You can find all of my cookie recipes in the Recipe Index, located at the top of the page. I have quite a few delicious ones, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

Original recipe source: “Christmas With Southern Living 2007” Cookbook, published 2007 by Oxmoor House, page 158

0 from 0 votes
Chocolate Chip Pecan Brittle
Prep Time
17 mins
Cook Time
19 mins
Total Time
36 mins
 

Delicious Chocolate Chip Pecan Brittle is a very "brittle" slab of chocolate chip coconut pecan cookie broken in chunky pieces. EASY & YUMMY!

Category: Dessert, Snack
Cuisine: American
Keyword: chocolate chip pecan brittle
Servings: 24
Calories Per Serving: 204 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • cups all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ¾ cup butter melted & cooled slightly
  • ½ cup granulated sugar
  • cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (miniature)
  • 1 cup pecan pieces toasted
  • ½ cup sweetened, flaked coconut toasted
Instructions
  1. Preheat oven to 350°F. Lightly spray or grease a 13"x9" rimmed baking sheet; set aside.

  2. Spread pecans and coconut out on a large baking sheet. Bake at 350°F for 7-8 minutes undisturbed, until coconut is golden brown. Remove pan from oven, let ingredients cool before adding to dough.

  3. In a large bowl, stir together flour, baking powder, salt and baking soda. Set aside. In a SEPARATE large bowl, stir together melted (cooled) butter, granulated sugar, brown sugar, and vanilla. Add flour mixture to butter mixture; stir well, combining ingredients into a soft dough. Add chocolate chips and cooled pecans and coconut to dough. Stir well, until all ingredients are incorporated (dough will be a bit crumbly).

  4. Firmly press dough evenly in greased pan until it is compacted and tightly packed down. This will ensure a crispy slab of chocolate chip pecan brittle once baked! Press dough all the way to the edges. Using the back of a spatula, go around edges, creating a tiny space between dough and pan. It helps to shore up the edges of the chocolate chip pecan brittle for a solid slab later.

  5. Place baking sheet on the middle rack of 350°F oven. Bake for 19-21 minutes. When done, "brittle" should be golden brown and very crisp. You don't want soft spots, so you might have to cook it a minute or two longer, as oven temperatures can vary. When done, remove baking sheet from oven. Leave the brittle in the pan until it has cooled COMPLETELY.

  6. Once completely cooled, remove entire slab from the pan. It should be easy to remove in one piece, by lifting up one edge, then lifting the whole thing out of the pan in a solid slab. Break the slab into individual portions. The pieces will be non-uniform in size as you break it up, but you should easily get 24 pieces. Serve, and enjoy! Store leftovers in airtight container.

Nutrition Facts
Chocolate Chip Pecan Brittle
Amount Per Serving (1 g)
Calories 204 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 16mg5%
Sodium 94mg4%
Potassium 112mg3%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 12g13%
Protein 2g4%
Vitamin A 185IU4%
Vitamin C 1mg1%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Delicious Chocolate Chip Pecan Brittle is a very "brittle" slab of chocolate chip coconut pecan cookie broken in chunky pieces. EASY & YUMMY!

Orange Chocolate Chip Cookies

Orange Chocolate Chip Cookies, topped with a creamy orange frosting, are a soft, delicious, and wonderfully decadent treat you will enjoy!
Orange Chocolate Chip Cookies, topped with a creamy orange frosting, are a soft, delicious, and wonderfully decadent treat you will enjoy!

About 15 years ago, I received this recipe for orange chocolate chip cookies from a friend. She knew that I hosted a cookie exchange at Christmas time every year, and wanted to share this one with me to try. She wrote “I think you should bake these in the near future to see if they are something you would want for your exchange. I have a sister-in-law that thinks Christmas isn’t the same unless she has some of these.”   Well, I don’t know where my friend got her original recipe for these cookies, but it’s a KEEPER!

I have to tell you, these easy-to-make cookies taste WONDERFUL, and I am so glad my friend Annette sent me her recipe. Pillowy soft, filled with chocolate chips, flavored with orange juice and zest, and topped with a creamy orange icing, these cookies are absolutely delicious! Today I want to share the simple recipe with you. Here’s how to make them:

Scroll down for a printable recipe card at the bottom of this post.

Make The Cookie Dough

Before beginning, remember to preheat your oven to 350°F. The dough for the cookies is really easy to make, and it comes together quickly, so make sure the oven is preheated, so it’s ready to go once the cookie dough is done.

In a large bowl or stand mixer, cream shortening, granulated sugar and cream cheese together until well combined. Note:* I almost always use butter for my baking, but this recipe calls for vegetable shortening, so as not to “mess it up”, that is what I use).

Add two eggs, fresh orange juice, and orange zest to the batter. Continue to beat the ingredients together until the batter is fluffy, and fully combined.

Cream cheese, shortening, sugar, eggs, OJ, and zest are mixed for cookie batter.The wet ingredients for the cookie batter are mixed thoroughly.

Now add the flour, salt, and chocolate chips. STIR these ingredients into the batter. That’s it! This is the batter for your orange chocolate chip cookies! Now let’s bake them.

Flour, salt and chocolate chips are stirred into the cookie batter until combined.

Bake The Orange Chocolate Chip Cookies

Scoop or drop the batter by spoonfuls onto very lightly sprayed or greased cookie sheets, keeping about 2 inches between cookies. I usually get between 24-26 cookies out of the dough.

Bake at 350°F for 10-12 minutes, or only until the cookies are just barely golden brown around the bottom edges. You do NOT want the cookies to brown like a traditional chocolate chip cookie!

The dough for orange chocolate chip cookies are spooned onto baking sheets.

Once they’re done (see how they are barely brown around the edges?), remove the baking sheets from the oven, and let the cookies cool for a few minutes before transferring them to a wire rack to finish cooling.

The cookies are done when barely golden brown around the bottom edges.

Make The Orange Cream Cheese Frosting

While the orange chocolate chip cookies cool, you can make the orange cream cheese frosting. The frosting makes these delicious cookies perfect, so don’t leave this out!

In a medium bowl, use an electric mixer to beat together cream cheese, fresh orange juice, and orange zest (zest is the finely grated peel of the orange, and has lots of citrus flavor in it). Once they are creamed together, add powdered sugar, one cup at a time, until fully incorporated. You will end up with a fairly thick frosting for the cookies.

Cream cheese, powdered sugar, OJ & orange zest are combined to make frosting.

Frost The Orange Chocolate Chip Cookies

Once the cookies have COMPLETELY cooled, spread each one with the yummy orange frosting. There is enough frosting to generously cover the entire top of each cookie (I had 26 cookies). Let the cookies rest, which will firm up the frosting, before serving. In the second photo below, you can see that the bottoms of the cookies are barely browned. That is what they should look like.

Each of the orange chocolate chip cookies are topped with the citrus frosting.The bottoms of the cookies are only barely browned while baking.

Once the frosting has firmed up, the cookies are ready to enjoy! I’m confident you will like these soft, orange chocolate chip cookies. They are sooo good! The orange flavor, combined with chocolate chips is a favorite combination of mine, and I hope you like it, too.

Even though the cookies were so good that I could have eaten them ALL, I enjoyed taking small plates of these delicious cookies to several neighbors, so they could enjoy them, too!

A plate of frosted orange chocolate chip cookies, ready to enjoy!

I truly hope you have the opportunity to make these yummy cookies for yourself or for those you love. The recipe is so simple to prepare, and the results are wonderful! Have a great day, and thanks for stopping by.

Looking For More COOKIE Recipes?

You can find all of my cookie recipes in the Recipe Index, located at the top of the page. I have quite a few, delicious cookie recipes to explore, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

Original recipe source: Annette Goetz

0 from 0 votes
Orange Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
11 mins
Total Time
21 mins
 

Orange Chocolate Chip Cookies, topped with a creamy orange frosting, are a soft, delicious, and wonderfully decadent treat you will enjoy!

Category: Dessert
Cuisine: American
Keyword: orange chocolate chip cookies
Servings: 26
Calories Per Serving: 230 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Cookies:
  • 3 ounces light cream cheese
  • 1 cup granulated sugar
  • 1 cup vegetable shortening
  • 2 large eggs
  • 3 Tablespoons fresh orange juice
  • 1 Tablespoon orange zest
  • cups all purpose flour
  • ½ teaspoon salt
  • 1 cup chocolate chips I used mini-sized
For Orange Frosting:
  • 3 ounces light cream cheese
  • 1 Tablespoon fresh orange juice
  • 1 Tablespoon orange zest
  • 2 cups powdered sugar
Instructions
  1. Preheat oven to 350°F.

  2. In a large bowl or stand mixer, mix/cream shortening, granulated sugar and 3 ounces cream cheese until well combined. Add eggs, orange juice, and orange zest to batter. Continue to beat ingredients until batter is fluffy, and fully combined.

  3. STIR flour, salt, and chocolate chips into the batter. Drop dough by spoonfuls onto lightly greased baking sheets, leaving about 2 inches between cookies (approx. 24-26 cookies).

  4. Bake at 350°F for 10-12 minutes, or only until the cookies are barely golden brown around the bottom edges. You do NOT want cookies to brown like traditional chocolate chip cookies! When done, let cookies cool 2-3 minutes on baking sheets before transferring to a wire rack to finish cooling.

To Make Frosting:
  1. Use an electric or stand mixer to beat together cream cheese, orange juice and zest. When fully mixed, add powdered sugar, one cup at a time, beating until fully incorporated. Frosting will be slightly thick.

  2. Spread each cookie with frosting. There's enough to generously cover the entire top of each cookie. Let cookies rest to let frosting firm up, before serving. Enjoy!

Nutrition Facts
Orange Chocolate Chip Cookies
Amount Per Serving (1 cookie)
Calories 230 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 19mg6%
Sodium 86mg4%
Potassium 37mg1%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 22g24%
Protein 2g4%
Vitamin A 76IU2%
Vitamin C 2mg2%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Orange Chocolate Chip Cookies, topped with a creamy orange frosting, are a soft, delicious, and wonderfully decadent treat you will enjoy!