Category: Cookies

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

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.

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Author's signature

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

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:

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Author's signature

Recipe adapted from: “Taste of Home” magazine, June/July 1998 issue, page 9, published by Reiman Publications, LP

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!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

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!
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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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Facebook page: The Grateful Girl Cooks!
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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… are 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!

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

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!
Instagram: jbatthegratefulgirlcooks

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:

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

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.

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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:

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

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. I hope you will come back soon for more family-friendly recipes. Enjoy the cookies! 

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 quite a few delicious 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: 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:

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

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

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!