Category: Cookies

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.

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Author's signature

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

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.

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Author's signature

Original recipe source: Annette Goetz

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!

Mocha Chocolate Chip Cookies

Make 4 dozen Mocha Chocolate Chip Cookies in no time at all! These delicious treats are easy to make, chewy, and have a hint of coffee liqueur flavor!
Make 4 dozen Mocha Chocolate Chip Cookies in no time at all! These delicious treats are easy to make, chewy, and have a hint of coffee liqueur flavor!

Do you like cookies? I’m pretty sure just about everyone that breathes loves a good cookie! Recently I hauled out one of my old cookie cookbooks (published 22 years ago!), and made a “new to us” recipe for mocha chocolate chip cookies. Wow… were they ever GOOD!

Many years ago there were “Mrs. Field” Cookie stores in practically every large shopping mall. There was just something about grabbing a freshly baked cookie while out on a shopping run that was hard to resist! Well, thanks to my old Mrs. Fields Cookie cookbook, I can make these yummy mocha chocolate chip cookies conveniently AT MY HOME!

The “mocha” flavor is not a smack you in the face kinda flavor… it’s more subtle! The cookies get that little bit of mocha flavor from pairing a small amount of instant coffee with a little bit of coffee liqueur! When that is added to the chocolate cocoa powder in the cookie dough, you’ve got a winning combination!

The recipe doesn’t take too long to make, either! Prep time is about 15 minutes, and the cookies take about 20 minutes to bake. Before ya know it, you’ve made 4 dozen DELICIOUS mocha chocolate chip cookies! Here’s how to make them (there’s also a printable recipe card at the bottom of this post):

Prepare The Cookie Dough

Before starting the dough, remember to preheat your oven to 300°F. Measure the flour, cocoa powder, salt and baking soda into a medium sized bowl. Whisk to combine these dry ingredients, and then set the bowl aside.

Flour, cocoa powder, baking soda and salt are combined in large bowl.

In a SEPARATE small bowl, dissolve the instant coffee powder (or crystals) in the coffee liqueur (or STRONG coffee, if not using liqueur). Set the bowl aside.

Instant coffee powder is dissolved in coffee liqueur before adding to cookie dough.

Measure the granulated and dark brown sugars into a large mixing bowl. Blend these sugars together using an electric mixer on medium speed until combined.

Add the softened butter and beat until this mixture is thoroughly combined. It will be kind of grainy and paste-like, but just keep on beating this mixture until combined. Now add two eggs and the dissolved coffee mixture to the bowl, and continue to beat (still on medium speed) until all ingredients are combined.

Granulated and brown sugars are mixed together.Butter is mixed into the brown and granulated sugars in bowl.Eggs, and dissolved coffee powder are added to the cookie dough.

Add The Reserved Dry Ingredients To The Cookie Dough

Slowly add the flour mix to the dough for the mocha chocolate chip cookies a little bit at a time, beating on LOW speed as you add it. Continue beating on low until all the flour has been added.

TIP: This cookie dough will be VERY thick. You may wish to switch to a large spoon (and STIR) when about half of the flour mix has been added, because this is a really thick batter! Once all the flour has been incorporated, stir in the chocolate chips until combined.

Dry ingredients are added to the batter for the mocha chocolate chip cookies.Chocolate chips are added to the cookie dough, and stirred to combine.

Time To Bake Some Mocha Chocolate Chip Cookies!

Now that the cookie dough is ready, it’s time to bake some cookies! Drop the cookie dough using rounded Tablespoons onto ungreased cookie sheets. You will want to leave a couple inches in between each ball of dough!

Bake the mocha chocolate chip cookies for 20-22 minutes at 300°F. Check them at 20 minutes (mine were done then!), and when done remove the baking sheets from the oven. Let the cookies rest for about a minute, then transfer them with a spatula to a wire rack to finish cooling.

Mocha chocolate chip cookies are scooped out onto baking sheet for cooking.The cookies bake for about 20 minutes, then cool on a wire rack.

YUM – Time To Enjoy a Cookie Or Two!

Now all that is left to do is pour yourself a small glass of cold milk, grab a cookie or two, and enjoy a delicious treat! Hey… why not go crazy, and put your feet up, too? You deserve a break!

The cookies are chewy, and taste wonderful! I really do think you (and those you love) will enjoy these cookies, thanks to the recipe from good old Mrs. Fields!

A glass of cold milk is served with the mocha chocolate chip cookies.Three mocha chocolate chip cookies on a white plate.

Thanks for visiting! I hope you enjoy these yummy mocha chocolate chip cookies as much as we did! They really are good, and any leftovers freeze well! Have a wonderful day… I hope you 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. A few favorites include:

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!
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Author's signature

Recipe adapted from the cookbook: “Mrs. Fields Best Ever Cookie Book!”, published by Mrs. Fields Development Corporation via Time-Life Custom Publishing, 1998, page 21.

Mocha Chocolate Chip Cookies
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Make 4 dozen Mocha Chocolate Chip Cookies in no time at all! These delicious treats are easy to make, chewy, and have a hint of coffee liqueur flavor!

Category: Desssert
Cuisine: American
Keyword: mocha chocolate chip cookies
Servings: 48 cookies
Calories Per Serving: 136 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • cups all purpose flour
  • cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 2 teaspoons instant coffee crystals (powder)
  • 1 Tablespoon coffee liqueur (I used Kahlua) (can substitute STRONG coffee)
  • 1 cup granulated sugar
  • ¾ cup (packed) dark brown sugar
  • 1 cup salted butter, softened (2 sticks)
  • 2 large eggs
  • 2 cups semi-sweet chocolate chips
Instructions
  1. Preheat oven to 300°F. Place flour, cocoa powder, salt and baking soda into a medium bowl. Whisk to combine; set bowl aside.

  2. In separate small bowl, dissolve instant coffee crystals in coffee liqueur (or STRONG coffee, if not using liqueur). Set bowl aside.

  3. Measure granulated and dark brown sugars into a large mixing bowl. Blend using an electric mixer on medium speed until combined. Add softened butter; beat until combined. It will be grainy. Add eggs and dissolved coffee mixture, and beat (on medium speed) until combined.

  4. Add flour mix to the dough a little at a time, beating on LOW speed as you add it. Continue beating mixture on low until all flour has been added. Cookie dough will be VERY thick. TIP: Switch to a large spoon (and stir) when about half of the flour mix has been added, because this is a really thick batter! Once all flour has been incorporated, stir in chocolate chips.

  5. Drop cookie dough by rounded Tablespoons onto ungreased cookie sheets. Leave a couple inches between each cookie! Bake for 20-22 minutes at 300°F. Check them at 20 minutes, and when done, remove from oven. Let cookies rest for a minute, then transfer with a spatula to a wire rack to finish cooling. Enjoy!

Nutrition Facts
Mocha Chocolate Chip Cookies
Amount Per Serving (1 cookie)
Calories 136 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 19mg6%
Sodium 63mg3%
Potassium 69mg2%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 10g11%
Protein 2g4%
Vitamin A 135IU3%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to post on your Pinterest boards!Make 4 dozen Mocha Chocolate Chip Cookies in no time at all! These delicious treats are easy to make, chewy, and have a hint of coffee liqueur flavor!

Peanut Butter Kiss Cookies

Enjoy this classic recipe for yummy peanut butter kiss cookies, a soft peanut butter cookie with a milk chocolate kiss on top! Recipe makes 4 dozen.
Enjoy this classic recipe for yummy peanut butter kiss cookies, a soft peanut butter cookie with a milk chocolate kiss on top! Recipe makes 4 dozen.

Who doesn’t LOVE peanut butter kiss cookies? This classic cookie, also known as peanut butter blossoms, has always been a personal favorite of mine. If they are on a dessert platter, it is usually one of the very first cookies I head straight to grab!

I decided to post this traditional recipe, just in case someday they don’t print the recipe on the bags of Hershey’s kisses, which is where I got it! Be prepared… that’s my motto, especially in the case of these absolutely YUMMY cookies!

Truth is, they are incredibly easy to make! Last week I made some of these peanut butter kiss cookies to add to the dessert plates I will give our neighbors this Christmas. The recipe makes approximately 48 cookies, so there are plenty to share, and a few to munch on, too! Here’s how to make them:

Unwrapping Those Kisses!

First… peel the wrappers off all 48 Hershey’s kisses. That’s probably the hardest thing about the recipe… ha ha! Try NOT to eat all 48, people! You need them ready to go, so you can press them into the soft, hot cookies as soon as they come out of the oven!

Unwrapped Hershey Kisses, ready to add to baked cookies.

Time To Make The Cookie Dough!

Preheat your oven to 375°F. while you mix up the cookie dough.  Place peanut butter and shortening in a large mixing bowl. Beat these well with an electric mixer, until smooth.

Add 1/3 cup of granulated sugar and light brown sugar, and beat these into the peanut butter mixture until thoroughly blended. Now add the milk, one egg, and vanilla into the dough batter, and again beat well, until fully combined.

Peanut butter and vegetable shortening are beaten together.Sugars, egg, milk and vanilla are added to the cookie dough mixture.

Add Dry Ingredients

In a separate bowl, stir together all purpose flour, baking soda, and salt. Add these dry ingredients to the peanut butter cookie dough, a little at a time. Continue to beat the ingredients together while you are adding them.

The dough will be fairly thick once all the ingredients have been mixed together. Now the cookie dough is ready to be shaped!

Flour, baking soda and salt are added to the cookie dough batter.

Time To Roll The Cookies!

In order to get 48 cookies out of the dough, you will need to shape roll each cookie into a 1″ ball. If you have a small cookie scoop, it makes it fairly easy to do! Roll the dough between the palms of your hands until a small ball of dough is formed.

Cookie dough is rolled into 1" balls before baking.

Place some additional granulated sugar in a small bowl (about 1/3 cup). Drop the cookie dough ball into the sugar, and turn, to coat the ball completely with sugar. Place the sugar coated dough ball onto an ungreased cookie sheet.

Repeat this process until all 48 cookies have been formed and placed onto cookie sheets. Keep about 2 inches between dough balls, because the dough will spread as it bakes.

Each dough ball is rolled in granulated sugar, and then placed on baking sheet.

Time To BAKE The Peanut Butter Kiss Cookies!

Bake the cookies at 375°F. for 8-10 minutes. They will be lightly browned when done. Remove the cookies from the oven, and immediately press one of the chocolate kisses down slightly into the center of each cookie.

You will see that the cookies will crack slightly around the edges as the chocolate kiss is pressed down slightly. Once all of the kisses have been added, transfer the peanut butter kiss cookies to a wire rack to finish cooling.

Hershey kisses are placed in middle of each cookie, once baked.Peanut butter kiss cookies, cooling on a wire rack.

Who Wants Some Yummy Peanut Butter Kiss Cookies?

Cool the cookies completely before serving. It’s a challenge to not tear right into them, but just let them cool down before popping one into your mouth, okay?

Here are some finished peanut butter kiss cookies, ready to eat!

I really hope you enjoy these peanut butter and chocolate kiss cookies! Peanut butter and chocolate are one of my favorite flavor combos, so how could I NOT love them? They’re so good, and I hope you love them too! Have a great day, and thank you for visiting my blog!

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 cookie recipes, 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: Found on the back of a Hershey Kisses package!

Peanut Butter Kiss Cookies
Prep Time
15 mins
Cook Time
8 mins
Total Time
23 mins
 

Enjoy this classic recipe for yummy peanut butter kiss cookies, a soft peanut butter cookie with a milk chocolate kiss on top! Recipe makes 4 dozen.

Category: Dessert
Cuisine: American
Keyword: peanut butter kiss cookies
Servings: 48 cookies (approx.)
Calories Per Serving: 92 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 48 Hershey's Kisses (milk chocolate)
  • ½ cup vegetable shortening
  • ¾ cup peanut butter (creamy)
  • cup granulated sugar
  • cup packed light brown sugar
  • 1 egg
  • 2 Tablespoons milk
  • 1 teaspoon vanilla extract
  • cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • additional granulated sugar , to roll cookie balls in
Instructions
  1. Preheat oven to 375°F. Peel the wrappers off 48 Hershey's kisses. You need them ready to go, so you can press them into the soft cookies as soon as they come out of the oven!

  2. Place peanut butter and shortening in a large mixing bowl. Beat well with an electric mixer, until smooth. Add granulated sugar and light brown sugar; beat these into the peanut butter mixture until well combined. Add milk, egg, and vanilla into batter; beat well, until fully combined. In a separate bowl, stir together flour, baking soda, and salt. Add these dry ingredients to dough, a little at a time. Continue to beat together while adding them.

  3. Shape and roll dough into 48, one inch dough balls. Roll each piece of dough between the palms of your hands until a 1" ball is formed.

  4. Place additional granulated sugar in a small bowl (about 1/3 cup). Drop dough ball into sugar, and turn, to coat ball completely. Place sugar coated dough ball onto an ungreased cookie sheet. Repeat process until 48 cookies have been formed and placed onto cookie sheets. Leave 2 inches between dough balls, because dough will spread as it bakes.

  5. Bake at 375°F. for 8-10 minutes. They will be lightly browned when done. Remove cookies from the oven, and immediately press one of the chocolate kisses down slightly into the center of each cookie. The cookies will crack around the edges as the chocolate kiss is pressed down. Once all of the kisses have been added, transfer cookies to a wire rack to finish cooling. Once cooled completely, serve and enjoy!

Nutrition Facts
Peanut Butter Kiss Cookies
Amount Per Serving (1 cookie)
Calories 92 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 5mg2%
Sodium 72mg3%
Potassium 35mg1%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 6g7%
Protein 2g4%
Vitamin A 6IU0%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy this classic recipe for yummy peanut butter kiss cookies, a soft peanut butter cookie with a milk chocolate kiss on top! Recipe makes 4 dozen.

Cinnamon Spice Crinkle Cookies

Make 3 dozen, yummy Cinnamon Spice Crinkle Cookies (easily), using only 5 ingredients, including a spice cake mix as a shortcut!
Make 3 dozen, super yummy Cinnamon Spice Crinkle Cookies very easily, using only 5 ingredients, including a boxed spice cake mix as a shortcut!

If you’re looking for a delicious cookie that is absolutely EASY to make, keep reading! This recipe today, for cinnamon spice crinkle cookies couldn’t be any easier, and wow, are they good!

The cookie dough is made by mixing 4 ingredients, which takes only a couple of minutes. Once the cookie dough is mixed, it is refrigerated for one hour, then shaped into balls, coated in powdered sugar and baked!

Other than waiting for the dough to chill for an hour (paint the house or crochet a scarf… ha ha), there is nothing hard at all involved in making these cinnamon spiced cookies! Here’s how to make them:

Prepare The Batter For The Crinkle Cookies

Place the cake mix, eggs, cinnamon, and oil in a large mixing bowl. Use an electric mixer and mix, until the ingredients are fully combined.

Ingredients for the cookies are mixed together in a large bowl.

Once the dough is made for the crinkle cookies, it needs to be well chilled. Cover the bowl and place it in the refrigerator for one hour.

Don’t skip this step! This refrigeration time is necessary to firm up the batter, so that it can be shaped into dough balls easier.

After mixing the dough, it is refrigerated for one hour.

When the dough is fully chilled, preheat your oven to 350°F. You will also want to line two large cookie sheets with parchment paper. Okay- now it’s time to shape the cookies!

Roll The Cinnamon Spice Crinkle Cookies Into Balls

Measure out the powdered sugar into a small bowl. This will be used to coat the cookie dough balls, before they are baked.

To form the cookies, place a small Tablespoon of dough into the palm of your hand. Roll the dough between your palms until it forms a ball. NOTE: As you work, the dough will begin to warm up a bit. Your hands will get a bit messy (as you can see in the 2nd photo below!). No biggie!

Drop the balls of cookie dough (a couple at a time) into the powdered sugar. Turn them, to fully coat on all sides with the powdered sugar. TIP: The important thing is to not make the cookies too big, AND to get them coated very well in the powdered sugar.

The chilled dough is shaped into balls and coated in powdered sugar.Dough is shaped into balls in the palm of your hands, leaving them a bit messy!

Time To Bake The Cinnamon Spice Crinkle Cookies!

Place the coated cinnamon spice crinkle cookies onto the parchment paper-lined baking sheets. Leave about 2″ of space between each cookie, because they will spread as they bake!

Bake the cookies at 350° F. for 7-8 minutes, or until done. Mine usually take about 8 minutes, but check them around 7 minutes, since oven temps can vary.

The cinnamon spice crinkle cookies are ready to bake.

When done, remove the baking sheets from the oven, and let the cookies rest for about a minute, then transfer them with a spatula to a wire rack. Once they have cooled completely, they are ready to eat!

Once baked, the crinkle cookies are cracked on the tops.

I love the look of these yummy cookies! Nice and crackled looking on the top, and soft and wonderfully cinnamon-spice flavored on the inside!

The cookies are perfect to enjoy any time of the year! The warm cinnamon and spices flavoring the cookies are especially perfect for the Fall season. YUM!

A small plate with several of the cookies on it, ready to eat.Here is a close up of the inside of one of the cinnamon spice crinkle cookies.

I really hope you will give this recipe for delicious cinnamon spice crinkle cookies a try! They taste REALLY good, and honestly are a cinch to make!

Have a wonderful day, and thank you for visiting the blog today. Enjoy the cookies! The printable recipe is shown below.

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, 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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Facebook page: The Grateful Girl Cooks!
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Author's signature

Original recipe source: Heidi, at: thefrugalgirls.com/2018/10/cinnamon-crinkle-cookies-recipe.html

Cinnamon Spice Crinkle Cookies
Prep Time
15 mins
Cook Time
7 mins
Time Included For Chilling Dough (inactive)
1 hr
Total Time
1 hr 22 mins
 

Make 3 dozen, super yummy Cinnamon Spice Crinkle Cookies very easily, using only 5 ingredients, including a boxed spice cake mix as a shortcut!

Category: Dessert
Cuisine: American
Keyword: cinnamon spice crinkle cookies, crinkle cookies
Servings: 36 cookies
Calories Per Serving: 103 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 box Betty Crocker Spice Cake Mix (15.25 ounce box)
  • 2 large eggs
  • 2 teaspoons ground cinnamon
  • ½ cup vegetable oil (or canola)
  • ¾ cup powdered sugar
Instructions
  1. Place cake mix, eggs, cinnamon, and oil in a large mixing bowl. Mix well, (with electric beaters or by hand) until ingredients are fully combined. Cover bowl and place in refrigerator for one hour. Don't skip the refrigeration step, because you want the dough really cold before you shape the dough balls.

  2. When the dough is fully chilled, preheat oven to 350°F, and line two large cookie sheets with parchment paper.

  3. Measure powdered sugar into a small bowl. To form cookies, place a small Tablespoon of dough into the palm of your hand. Roll dough between your palms until it forms a ball. Drop the balls of cookie dough (a couple at a time) into the powdered sugar. Turn them, to fully coat on all sides with powdered sugar. TIP: The important thing is to not make the cookies too big, AND to get them coated very well in powdered sugar.

  4. Place coated dough balls on parchment paper-lined baking sheets. Leave 2" of space between each cookie. Bake at 350° F. for 7-8 minutes, or until done. Remove from oven, and let cookies rest for a minute, then transfer them with a spatula to a wire rack. Once cooled completely, they are ready to eat! Enjoy!

Nutrition Facts
Cinnamon Spice Crinkle Cookies
Amount Per Serving (1 cookie)
Calories 103 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 12mg4%
Sodium 99mg4%
Potassium 53mg2%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 9g10%
Protein 1g2%
Vitamin A 17IU0%
Vitamin C 1mg1%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make 3 dozen, super yummy Cinnamon Spice Crinkle Cookies very easily, using only 5 ingredients, including a boxed spice cake mix as a shortcut!

Double Chipper Cookies

Double Chipper Cookies are delicious homemade treats filled with semi-sweet chocolate chips, peanut butter chips, and chopped pecans or walnuts!
Double Chipper Cookies are delicious homemade treats filled with semi-sweet chocolate chips, peanut butter chips, and chopped pecans or walnuts!

Do you enjoy cookies? We sure do! They are perfect little mini-treats, and I’ve loved them since I was a little girl! It was always fun when my Mom made cookies! Well, these double chipper cookies are a delicious, decadent treat as well! The combination of chocolate AND peanut butter has always been a favorite of mine, so of course, I love these cookies!

These cookies are basically a chocolate chip cookie dough batter (with a couple tweaks, including peanut butter). They’re loaded with chocolate chips, peanut butter chips (yum), and chopped pecans (or walnuts). This was one of my fun cookie experiments that turned out wonderful!

They have TWO kinds of chips in them (semi-sweet and PB), which is why they are called “double chipper cookies”!  They’re a cinch to make, and it’s easy to whip up a batch of 36 small cookies in a flash! Here’s how:

Make The Batter For The Double Chipper Cookies

Preheat your oven to 350° F. Using a stand mixer or hand mixer, cream together butter, brown sugar, creamy peanut butter, granulated sugar and vanilla. Beat these ingredients until they are fully incorporated into the batter.

Add eggs and vanilla extract to the cookie batter, and beat for about 3-4 more minutes. The batter should be light and fluffy at this point.

Ingredients for cookies are beaten into a thick batter.

In a separate bowl, whisk together flour, salt and baking soda.  Add the flour mixture to the cookie batter, a little bit at a time, beating on low after each addition, until fully blended.

Dry ingredients are added to the cookie batter, a little at a time.The cookie dough is thick and ready for the final ingredients.

Add The Rest Of The Ingredients To The Cookie Dough

STIR the chocolate chips, peanut butter chips and chopped pecans (or walnuts) into the dough, until fully blended.

Chocolate chips, peanut butter chips and pecans are added to double chipper cookies dough

Form The Double Chipper Cookies

Place a piece of parchment paper onto a 9×13″ baking sheet. Drop the cookie batter by small spoonfuls onto the paper, about 2″ apart. If you make the cookies small, you should get about 3 dozen cookies from the dough.

Cookie dough is dropped by spoonfuls on parchment paper lined cookie sheet.

Bake The Double Chipper Cookies

Bake the cookies at 350° F. for 8-10 minutes. Be sure to check them at the 8 minute mark, because oven temps vary greatly! When done, the cookies should have a golden brown edge on the bottom and be cooked through, but soft and light golden brown on top.

Let the cookies cool ON THE BAKING SHEET for 2-3 minutes, and then transfer them (with a spatula) to a wire rack to finish cooling.

Some of the double chipper cookies cooling on wire rack after baking.

Whether you eat these delicious double chipper cookies slightly warm or completely at room temperature, I’m sure you will enjoy the chocolate and peanut butter combo in this treat! Go ahead… grab one! I made an extra one just for YOU!

Close up of the double chipper cookies, ready to eat!

Hope you enjoy this simple cookie recipe!  Cookies always have a way of making people happy, and I trust you and those you love will be happy eating them. 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. A few family favorites are:

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:
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Author's signature

Double Chipper Cookies
Prep Time
15 mins
Cook Time
9 mins
Total Time
24 mins
 

Double Chipper Cookies are delicious homemade treats filled with semi-sweet chocolate chips, peanut butter chips, and chopped pecans or walnuts!

Category: Cookies, Dessert
Cuisine: American
Keyword: double chipper cookies
Servings: 36 small cookies (approx.)
Calories Per Serving: 248 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 16 ounces COLD butter (2 sticks)
  • 1 cup dark brown sugar
  • 2 Tablespoons creamy peanut butter
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 3 cups all purpose flour
  • 3/4 teaspoon salt
  • ¾ teaspoon baking soda
  • 1 cup semi sweet chocolate chips (8 ounces)
  • 1 cup peanut butter chips (8 ounces)
  • ¾ cup chopped pecans (or walnuts)
Instructions
  1. Preheat oven to 350° F. Using a stand mixer or hand mixer, cream together butter, brown sugar, creamy peanut butter, granulated sugar and vanilla. Beat until fully incorporated into a soft batter. Add eggs and vanilla to cookie batter, and beat for 3-4 more minutes. Batter should be light and fluffy.

  2. In a separate bowl, whisk together flour, salt and baking soda.  Add the flour mixture to cookie batter, a little at a time, beating on low after each addition, until fully blended. STIR the chocolate chips, peanut butter chips and chopped pecans (or walnuts) into the dough, until fully blended.

  3. Place a piece of parchment paper onto a 9x13" baking sheet. Drop the cookie batter by small spoonfuls onto paper, about 2" apart. If you make the cookies small, you should get about 3 dozen cookies from the dough. Bake cookies at 350° F. for 8-10 minutes. Check them at the 8 minute mark, because oven temps vary greatly! When done, cookies should have a golden brown edge on the bottom and be cooked through, but soft and light golden brown on top. Let the cookies cool ON THE BAKING SHEET for 2-3 minutes, and then transfer them (with a spatula) to a wire rack to finish cooling. Serve, and enjoy!

Nutrition Facts
Double Chipper Cookies
Amount Per Serving (1 cookie)
Calories 248 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Cholesterol 40mg13%
Sodium 182mg8%
Potassium 72mg2%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 14g16%
Protein 3g6%
Vitamin A 335IU7%
Vitamin C 0.1mg0%
Calcium 17mg2%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Double Chipper Cookies are delicious homemade treats filled with semi-sweet chocolate chips, peanut butter chips, and chopped pecans or walnuts!

 

Oatmeal Cranberry Pecan Cookies

Soft and chewy oatmeal cranberry pecan cookies, with a white chocolate drizzle on top, are easy to make, and sure to please kids of ALL ages!
Soft and chewy oatmeal cranberry pecan cookies, with a white chocolate drizzle on top, are easy to make, and sure to please kids of ALL ages!

Do you like cookies? We sure do, at our house!  I recently made a LOT of Christmas goodies to give to all our neighbors, a tradition I have kept for many years! One of the treats I made this year were these white chocolate drizzled oatmeal cranberry pecan cookies!

The recipe was a twist on my standard recipe for oatmeal raisin cookies, which I’ve been making for years. I simply made a few changes to the base recipe, and added a bit of “sparkle” on top, by drizzling each cookie with white chocolate!

These simple chewy cookies turned out to be quite delicious, and today I’d like to share the easy recipe with you!

How To Make Oatmeal Cranberry Pecan Cookies

You will want to preheat your oven to 350° F. first, because these cookies come together very quickly.

Using a large bowl and electric mixers (or a stand mixer), mix together softened butter, brown sugar, and granulated sugar. Beat until the mixture is smooth and creamy (note: photo below does not show the brown sugar- oops, took it too quick!)

Butter and sugar are beaten together to make dough for cookies.

Add 2 eggs and vanilla extract to the cookie dough batter. Mix well, to combine ingredients.

In a separate, medium sized bowl, whisk together flour, baking soda, cinnamon and salt.  Once combined, add the flour mixture to the cookie dough batter. Mix well, until all the flour is incorporated into the cookie dough.

Flour and spices are added to oatmeal cranberry pecan cookies dough.

Add the chopped pecans, dried cranberries and old-fashioned rolled oats to the cookie dough.  STIR these ingredients well, until they are fully combined.

Now you have the dough ready to make some yummy oatmeal cranberry pecan cookies!

Rolled oats, dried cranberries and pecans are added to the cookie dough,

Drop the cookie dough by rounded Tablespoons onto an ungreased baking sheet. Be sure to leave about 1 inch in between the oatmeal cranberry pecan cookies, because they will spread slightly.

NOTE: I made “drop” cookies. If you prefer a slightly “flatter” cookie, you can lightly press down on the tops of the dough.

Oatmeal cranberry pecan cookie dough is placed in spoonfuls on baking sheet.

Bake the oatmeal cranberry pecan cookies at 350° F. for 8-10 minutes, or until light golden brown. Since oven temps vary quite a bit, my advice is to check them at the eight minute mark.

When done, take the oatmeal cranberry pecan cookies out of the oven. Leave them on the cookie sheet for a minute, THEN transfer them to a wire rack, to cool completely.

The oatmeal cranberry pecan cookies are baked until done and golden brown.

Make The White Chocolate Drizzle For Oatmeal Cranberry Pecan Cookies

Once the cookies have cooled, make the drizzle topping for the cookies, by melt the white chocolate chips and vegetable shortening in the microwave.

To do this, place the white chocolate chips and vegetable shortening in a microwave safe bowl.  Microwave on high for 30 seconds. Remove and stir.  Put partially melted chocolate back in microwave and heat for another 30 seconds, Remove and stir, until creamy.

The reason for microwaving the chocolate in short amounts of time is so the chocolate won’t burn.  If there are still lots of unmelted white chocolate chips left after two stints in the microwave, place in microwave one more time for 15 seconds, and stir well. Be careful to NOT burn the chocolate!

Oatmeal cranberry pecan cookies, drizzled with white chocolate, on wire rack after baking.

Place a sheet of wax paper, parchment paper or aluminum foil UNDER the wire rack to catch drips (this will help with cleanup). When the white chocolate is smooth, drizzle it over the tops of each of the oatmeal cranberry pecan cookies, using a fork or spoon.

If you want to get fancy, you can place the melted chocolate into a pastry bag and “pipe” the white chocolate on, but in my humble opinion, it’s one more thing to wash!  A simple drizzle (with a fork or spoon) works just fine for me!

Let the white chocolate firm up, and then the oatmeal cranberry pecan cookies are ready to eat! Store any leftover cookies in a covered container. YUM!

Oatmeal cranberry pecan cookies on wire rack, ready to eat!

I really hope you will give these oatmeal cranberry pecan cookies a try! They are perfect to munch on, drop in a lunch box, or to serve as an afternoon or evening treat! Have a GREAT day!

Looking For More COOKIE Recipes?

You can find all of my cookie recipes in the Recipe Index, which is located at the top of the page. A few of our family favorites you might enjoy include:

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

Oatmeal Cranberry Pecan Cookies
Prep Time
15 mins
Cook Time
8 mins
Total Time
23 mins
 
Soft and chewy oatmeal cranberry pecan cookies, with a white chocolate drizzle on top, are easy to make, and sure to please kids of ALL ages!
Category: Cookies, Dessert
Cuisine: American
Keyword: oatmeal cranberry pecan cookies
Servings: 48 cookies (approx.)
Calories Per Serving: 142 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Cookie Dough
  • 14 Tablespoons butter , softened
  • 3/4 cup brown sugar , packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • cups all purpose flour
  • 1 teaspoon baking soda
  • teaspoons cinnamon
  • 1/2 teaspoon salt
  • 3 cups old fashioned oats, uncooked
  • 1 cup dried cranberries
  • 3/4 cup chopped pecans
For Drizzle
  • 10 ounces white chocolate chips (equivalent to 1¼ cups)
  • Tablespoons vegetable shortening
Instructions
To Make Cookie Dough:
  1. Preheat oven to 350° F.

  2. Using a large bowl and electric mixers (or a stand mixer), mix together softened butter, brown sugar, and granulated sugar.  Add 2 eggs and vanilla extract to the cookie dough batter. Mix well, to combine ingredients.

  3. In a separate, medium sized bowl, whisk together flour, baking soda, cinnamon and salt. Once combined, add flour mixture to cookie dough batter. Mix well, until all flour is incorporated into cookie dough. Add chopped pecans, dried cranberries and old-fashioned oats.  STIR ingredients well, until fully combined.

  4. Drop dough by rounded Tablespoons onto ungreased baking sheet.  Leave 1 inch between cookies, because they will spread slightly. NOTE: If you want slightly  "flatter" cookies, lightly press down on the tops of the dough. Bake at 350° F. for 8-10 minutes, or until light golden brown.  Oven temps vary quite a bit, so check them at the 8 minute mark. When done, remove from oven. Leave cookies on  sheet for a minute, THEN transfer onto wire rack, to cool completely.

To Make White Chocoate Drizzle:
  1. Once the cookies have cooled, melt white chocolate chips and vegetable shortening in the microwave. To do this, place white chocolate and shortening in a microwave safe bowl.  Microwave on high for 30 seconds. Remove and stir.  Put back in microwave and heat another 30 seconds, Remove and stir, until creamy. If there are still lots of unmelted white chocolate chips left, place in microwave for 15 seconds, and stir well. Be careful to NOT burn the chocolate!

  2. Place a sheet of wax paper, parchment paper or aluminum foil UNDER the wire rack to catch any drips (this will help with cleanup). Once chocolate is smooth, drizzle it over the tops of each cookie. Let the white chocolate firm up, and then cookies are ready to eat! Store cookies in a covered airtight container. Enjoy!

Nutrition Facts
Oatmeal Cranberry Pecan Cookies
Amount Per Serving (1 cookie)
Calories 142 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 17mg6%
Sodium 85mg4%
Potassium 55mg2%
Carbohydrates 17g6%
Sugar 10g11%
Protein 1g2%
Vitamin A 115IU2%
Vitamin C 0.1mg0%
Calcium 22mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Soft and chewy oatmeal cranberry pecan cookies, with a white chocolate drizzle on top, are easy to make, and sure to please kids of ALL ages!

Triple Chip Bar Cookies

You’ll love these EASY to make Triple Chip Bar Cookies, loaded with semi-sweet, white, and cinnamon chips – it’s simple to have a dozen treats ready to eat in about 30 minutes!
You'll love these EASY to make Triple Chip Bar Cookies, loaded with semi-sweet, white, and cinnamon chips- have a dozen treats ready to eat in about 30 minutes!

If you’re looking for a ridiculously simple and DELICIOUS dessert that is a snap to make, then look no further. Have I got a recipe idea for YOU! Filled with assorted chips, these amazing tasting bar cookies are packed with flavor! AND… (drum roll, please!)… they only took 10 minutes to get into the oven!

How To Make Triple Chip Bar Cookies

Before beginning to make batter, preheat oven to 350° F, and line an 8×8 baking dish with aluminum foil. Be sure to let the ends of the foil overlap and hang over the sides of the baking dish. This will help to lift the entire pan of bar cookies out of the dish after baking. Spray the foil (bottom and sides) with non-stick cooking spray.

In a medium sized bowl, mix together melted butter and brown sugar until blended.  I used a spoon- no need for a mixer.  Add egg and vanilla extract, stir until fully incorporated.Mixing batter for triple chip cookie bars.

Stir the flour, baking powder and salt into the batter.  Add assorted chocolate chips (I used white chocolate, cinnamon and semi-sweet chips… if you can’t find cinnamon chips at your store (sometimes they are seasonal), you can substitute butterscotch or peanut butter chips).

Stir the batter until ingredients are fully combined.

Flour, mixture plus cinnamon, chocolate and white chips added to bar cookie batter.

Spread the batter into your prepared baking dish.  Bake triple chip bar cookies at 350° F. for 20-25 minutes, or until the top is golden brown and set.

You can also test for doneness by inserting a toothpick into the middle top of the bar cookies. If it comes out clean with no dough on it, they are ready!

Since oven temperatures vary greatly, I recommend checking them at 20 minutes, then bake a few minutes longer, if necessary, to ensure they are baked through.

Foil lined and sprayed baking dish filled with triple chip bar cookie batter.

Once done, place the baking dish on a wire rack and let them cool for about 10 minutes.  Using the foil overhangs, carefully lift the entire pan of bar cookies out of the dish and place (still on the foil) onto a wire rack to finish cooling.

Once cool, cut into 12 equal sized squares. I find that using a pizza slicer works great to cut the bars quickly and cleanly, but it’s not necessary to use one!

Triple chip bar cookies are cut into 12 pieces with pizza cutter.

And just like that… in about 30 minutes from start to finish, you can have some really delicious triple chip bar cookies!  I personally think they taste best at room temperature!

Triple chip bar cookies are served on a light green plate.

Close up photo of triple chip bar cookies.

The triple chip bar cookies freeze well, too, so if you have any leftovers (notice I said “IF”), wrap them very well in aluminum foil and save a few for a rainy day!

My husband poured a cold glass of milk and gobbled up two of these treats before I knew what happened!

Hand, holding one of the triple chip bar cookies.

Do You Enjoy Making Bar Cookies?

By the way, if you enjoy bar cookies, check out my recipes for Blackberry Pie Bars, Chocolate Pecan Pie Bars, JB’s Best Brownies, Lemon Bars, Pecan Chewies, Sprinkle Bars, Strawberry-Rhubarb Dream Bars, and Chocolate Peanut Butter Frosted Krispy Bars!

If you’re looking for a quick and easy dessert to make for family or friends, I hope you will give THIS one a try!  And, as always… I really hope you enjoy them!

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

Have a WONDERFUL day!

Author's signature

Recipe Source: Fiona at https://www.justsotasty.com/triple-chip-cookie-bars/

Triple Chip Bar Cookies
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
You'll love these EASY to make Triple Chip Bar Cookies, loaded with semi-sweet, white, and cinnamon chips- have a dozen treats ready to eat in about 30 minutes!
Category: Dessert
Cuisine: American
Keyword: triple chip bar cookies
Servings: 12
Calories Per Serving: 280 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/2 cup butter melted
  • 1 cup brown sugar (light or dark) packed
  • 1 Tablespoon vanilla extract
  • 1 large egg
  • cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup assorted chocolate chips (I used semi-sweet, white, and cinnamon)
Instructions
  1. Preheat oven to 350° F, and line an 8x8 baking dish with aluminum foil, being sure to let the ends of the foil hang over the sides of the baking dish (this will help lift the entire pan of bar cookies out of the dish after baking). Spray the foil (bottom and sides) with non-stick cooking spray.

  2. In a medium sized bowl, mix together melted butter and brown sugar with a spoon until blended. Add egg and vanilla extract; stir well, until combined.

  3. Add flour, baking powder and salt to the batter. Stir. Add assorted chocolate chips. Stir batter until ingredients are fully blended.

  4. Spread batter into prepared baking dish.  Bake at 350° F. for 20-25 minutes, or until top is golden brown and set. You can also test for doneness by inserting a toothpick into middle top of the bar cookies. If it comes out clean with no dough on it, they are ready! Since oven temperatures vary greatly, I recommend checking them at 20 minutes, then bake a few minutes longer, if necessary, to ensure they are baked through.

  5. Once done, remove dish from oven; place dish on wire rack and let bars cool for 10 minutes.  Using the foil overhang, carefully lift the entire pan of bar cookies out of dish and place (still on the foil) onto wire rack to finish cooling. Once cooled completely, cut into 12 equal sized squares. Serve, and enjoy!

Recipe Notes

If you can't find cinnamon chips at your store (sometimes they're seasonal), you can substitute butterscotch or peanut butter chips.

Nutrition Facts
Triple Chip Bar Cookies
Amount Per Serving (1 bar (1/12th of total))
Calories 280 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 36mg12%
Sodium 129mg6%
Potassium 145mg4%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 23g26%
Protein 2g4%
Vitamin A 265IU5%
Calcium 38mg4%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love these EASY to make Triple Chip Bar Cookies, loaded with semi-sweet, white, and cinnamon chips- have a dozen treats ready to eat in about 30 minutes!

Chocolate Covered Peanut Butter Ritz Cookies

Crunchy, creamy, chocolate covered peanut butter Ritz cookies are quick, delicious, and totally EASY holiday treats to make, using only a few ingredients! Crunchy, creamy, chocolate covered peanut butter ritz cookies are quick, delicious, and totally EASY holiday treats to make, using only a few ingredients!

Chocolate Covered Peanut Butter Ritz® Cookies are an annual Christmas family tradition for us. The recipe has been 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!

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!

How To Make Chocolate Peanut Butter Ritz Cookies

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.

Creamy peanut butter is spread on Ritz cracker for cookies.

Peanut Butter Ritz Cookies before being covered in chocolate.

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 chips are melted with shortening to cover the peanut butter ritz cookies.

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.

Each of the peanut butter ritz cookies are covered with melted chocolate

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 are drizzled with a powdered sugar glaze.

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 on a Christmas plate.

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 can be decorated in various ways.

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”. The chocolate peanut butter Ritz cookies are so good it will be hard to stay out of them.

Just remember to leave at least ONE left for good ol’ Santa Claus!

One of the Chocolate Covered Peanut Butter Ritz Cookies cut in half, on a Christmas plate.

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 these chocolate covered peanut butter Ritz cookies a part of your holiday traditions, too!

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 Source: My Mom and Aunt Theda

Chocolate Covered Peanut Butter Ritz Cookies
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 
Crunchy, creamy, chocolate covered peanut butter ritz cookies are quick, delicious, and totally EASY holiday treats to make, using only a few ingredients!
Category: Cookies
Cuisine: American
Keyword: peanut butter ritz cookies
Servings: 12 cookies
Calories Per Serving: 255 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Cookies:
  • 24 buttery crackers (I used Ritz® crackers)
  • 12 teaspoons creamy peanut butter
For Chocolate Coating:
  • cups semi-sweet chocolate chips
  • 1 Tablespoon vegetable shortening , use heaping Tablespoon!
For White Drizzle:
  • 1 cup powdered sugar
  • Water ( a couple drops at a time)
Instructions
  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!
Nutrition Facts
Chocolate Covered Peanut Butter Ritz Cookies
Amount Per Serving (1 cookie)
Calories 255 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g38%
Cholesterol 1mg0%
Sodium 92mg4%
Potassium 186mg5%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 19g21%
Protein 3g6%
Vitamin A 10IU0%
Calcium 27mg3%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin to your Pinterest boards!Crunchy, creamy, chocolate covered peanut butter ritz cookies are quick, delicious, and totally EASY holiday treats to make, using only a few ingredients!

Chocolate Dipped Shortbread Cookies

Cute, buttery, chocolate dipped shortbread cookies are a cinch to make in 10 minutes, using store-bought cookies. They’re a real time saver during the holidays!Cute, buttery, chocolate dipped shortbread cookies are a cinch to make in 10 minutes, using store-bought cookies. They're a real time saver during the holidays!

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!

Easy To Make, Using Store Bought Shortbread Cookies!

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!

Ingredients necessary for chocolate dipped shortbread cookies.

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

How To Make Chocolate Dipped Shortbread Cookies

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).

Dipping part of the shortbread cookie into chocolate.

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. Trust me!

Chocolate Dipped Shortbread Cookies resting on parchment paper.

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 are on parchment paper, until chocolate firms up.

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 on a white serving plate, ready to eat!

The chocolate dipped shortbread 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?

Looking For Other Recipes For Christmas Goodies?

Speaking of Christmas goodies, be sure and check out my recipes for:

These and all my Christmas goodies can be found in the Recipe Index at the top of the page. You might even like my post featuring quite a few recipes in a Holiday Goodies Collection!

Chocolate Dipped Shortbread Cookies, covered with colored sprinkles, on a white plate.

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 chocolate dipped shortbread cookies (pictured above) in October before construction began. They were wrapped and frozen, so I would still be able to give my neighbors plates of yummy goodies at Christmas, as is my tradition!

There may not be a kitchen available to me this year, but I can still give gifts of food! I might have even saved a few chocolate dipped shortbread cookies for my husband and I as well! Yum!

Hope you’ll enjoy making and eating these Christmas cookies!

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

Chocolate Dipped Shortbread Cookies
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 
Cute, buttery, chocolate dipped shortbread cookies are a cinch to make in 10 minutes, using store-bought cookies. They're a real time saver during the holidays!
Category: Cookies, Dessert
Cuisine: American
Keyword: chocolate dipped shortbread cookies
Servings: 2 dozen
Calories Per Serving: 290 kcal
Author: JB @ The Grateful Girl Cooks!
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
Instructions
  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 1/2 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!
Recipe Notes

Caloric calculation is based on using Walkers Shortbread. Caloric count will vary, based on the type of shortbread cookie used.

Nutrition Facts
Chocolate Dipped Shortbread Cookies
Amount Per Serving (1 cookie)
Calories 290
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cute, buttery, chocolate dipped shortbread cookies are a cinch to make in 10 minutes, using store-bought cookies. They're a real time saver during the holidays!