Category: Cookies

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.

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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!

Cinnamon Chip Cookies

Buttery, soft, and filled with the flavor of cinnamon, these yummy Cinnamon Chip Cookies are so incredibly easy to make, you won’t believe it!Buttery, soft, and filled with the flavor of cinnamon, these yummy Cinnamon Chip Cookies are so incredibly easy to make, you won't believe it!
Recently I found a recipe for cookies that sounded easy and delicious in one of my old cookbooks.  The original recipe called for using chocolate cake mix and white chocolate chips to make a fast, delicious and easy cookie.

I decided to tweak the recipe just a bit, and that’s how I came up with this recipe for yummy cinnamon chip cookies!

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

How To Make Cinnamon Chip Cookies

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

Cake mix, egg, etc. in a large bowl, to make batter for cinnamon chip cookies.

Batter for the cinnamon chip cookies in large mixing bowl.

Add the cinnamon chips to the batter. Stir, until the mixture is fully combined.

Cinnamon chips are added to the cookie batter, then stirred to combine.

The cinnamon chips are mixed into the cookie batter.

Spray cookie sheets with non-stick spray.  Drop cookie batter by rounded Tablespoons onto cookie sheet, leaving about 2 inches between each one.

NOTE: Quantity using a standard sized Tablespoon will yield about 4 dozen cinnamon chip cookies. I used large HEAPING Tablespoons of batter, so my quantity was reduced to 2 dozen).

The dough for cinnamon chip cookies is placed in scoops onto baking sheet.

Time To Bake The Cinnamon Chip Cookies!

Bake cookies in preheated 350 degree oven for 10-12 minutes. When done, the batter should be set, and the tops of the cookies should have a crackled appearance.

If you are making the larger sized cookies, the cooking time will need to be increased, to make sure they are cooked through.

Cinnamon chip cookies, cooling on wire rack after baking.

When cookies are done, remove cookie sheets from oven.

Important: Let cookies stand on the cookie sheets for 5 minutes, BEFORE transferring them to a wire rack to finish cooling.

Cinnamon Chip Cookies are ready to eat, served on a white plate.

Once the cinnamon chip cookies have completely cooled, they are ready to eat! They have great flavor, and are SO EASY to make!

Hope you enjoy these cinnamon-filled cookies!  They really taste good! Why not share a little plate of cookies with a neighbor? That’s a great conversation starter!

Looking For More Cookie Recipes On This Website?

There are many cookie recipes on this website. After all, who doesn’t like cookies?  All of my cookie recipes can be found in the Recipe Index at the top of the page. Here are several of my cookie recipes you might enjoy!

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

Cinnamon Chip Cookies
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
 
Buttery, soft, and filled with the flavor of cinnamon, these yummy Cinnamon Chip Cookies are so incredibly easy to make, you won't believe it!
Category: Dessert
Cuisine: American
Keyword: cinnamon chip cookies
Servings: 48 approx. 4 dozen
Calories Per Serving: 87 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 box of yellow cake mix (any kind, 2 layer size)
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 large egg
  • 1 cup cinnamon chips
Instructions
  1. In a large mixing bowl, place cake mix powder, vegetable oil, water and an egg. Stir well (or use electric mixer), until ingredients are fully combined.
  2. Add the cinnamon chips, and stir into batter. Spray cookie sheets with non-stick spray. Drop cookie batter by rounded Tablespoons onto cookie sheet, leaving about 2 inches between each one.
  3. Bake cookies in preheated 350 degree oven for 10-12 minutes until the batter is set and the tops of the cookies have a crackled appearance. (If making larger sized cookies, the cooking time will need to be increased!)
  4. When cookies are done, remove cookie sheets from oven. Important: Let cookies stand on the cookie sheets for 5 minutes, before transferring them to a wire rack to finish cooling. Once the cookies have completely cooled, they are ready to eat!
Nutrition Facts
Cinnamon Chip Cookies
Amount Per Serving (1 cookie)
Calories 87 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 2g13%
Cholesterol 3mg1%
Sodium 79mg3%
Potassium 6mg0%
Carbohydrates 8g3%
Sugar 4g4%
Vitamin A 5IU0%
Calcium 23mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Buttery, soft, and filled with the flavor of cinnamon, these yummy Cinnamon Chip Cookies are so incredibly easy to make, you won't believe it!

 

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Chocolate Oaties

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

I grew up eating Chocolate Oaties. My Mom made them for our family quite often, I suppose because they taste so good (gotta be that chocolate-peanut butter combo!) and the fact that they are fairly inexpensive and ridiculously QUICK AND EASY to make in 10 minutes.

Whatever her reasons were, these no-bake cookies were always a big hit with our family.  Here’s how to make them:

How To Make Chocolate Oaties

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

Ingredients for chocolate oaties in bowl.

In a medium saucepan, place sugar, cocoa, butter, and evaporated milk. Cook on medium heat, stirring often, until mixture comes to a boil. Boil ingredients for 1 minute.

Cocoa, butter, sugar and evaporated milk cook before adding to dry ingredients.

Immediately remove the chocolate sauce from heat and pour over peanut butter/oat mixture in mixing bowl while it is boiling hot.  The very hot chocolate sauce helps to melt the peanut butter!

Hot cocoa mixture poured over peanut butter, oats and nuts.

Stir the chocolate oaties well, to fully melt peanut butter and combine all ingredients.  Place a piece of wax paper on a 9×13 baking sheet.

Ingredients are stirred to combine ingredients for chocolate oaties.

Form And Then Refrigerate The Chocolate Oaties

Drop the chocolate oaties batter by rounded spoonfuls onto wax paper (Use 2 spoons… one to scoop, and the back of the other to scoop/drop cookies onto paper).

Place baking sheet (uncovered) into refrigerator, and refrigerate for an hour so they can set up.

Chocolate Oaties firm up in the refrigerator before serving.

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

Here's a single chocolate oatie just for YOU!

I hope you enjoy these quick, yummy, easy to prepare drop cookies… we sure do!

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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Have a great day, friends.

Author's signature

Recipe Source: My Mom

Chocolate Oaties
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 
You're gonna love Chocolate Oaties, delicious and EASY 10 minute "no-bake" drop cookies with chocolate, peanut butter, nuts and oats!
Category: Cookies
Cuisine: American
Keyword: chocolate oaties
Servings: 30 cookies (approx.)
Calories Per Serving: 154 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/2 cup peanut butter
  • 3 cups quick cook oats (dry)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts or pecans
  • 2 cups granulated sugar
  • 4 Tablespoons unsweetened cocoa powder
  • 1 cube butter
  • 1/2 cup evaporated milk
Instructions
  1. Measure the peanut butter, oats, vanilla, salt and chopped nuts into a large mixing bowl. Set aside.
  2. In a medium saucepan, place sugar, cocoa, butter, and evaporated milk. Cook on medium heat, stirring often, until mixture comes to a boil. Boil ingredients for 1 minute. Immediately remove sauce from heat and pour over peanut butter/oat mixture in mixing bowl. Stir well, to fully melt peanut butter and combine all ingredients.
  3. Place a piece of wax or parchment paper on a 9x13 baking sheet. Drop batter by rounded spoonfuls onto paper (Use 2 spoons... one to scoop, and the back of the other to scoop/drop cookies onto paper). See NOTES section for tip.
  4. Place baking sheet (uncovered) into refrigerator, and refrigerate for an hour so they can set up. Enjoy! Store chocolate oaties in a covered container in refrigerator.
Recipe Notes

I used a rounded Tablespoon batter for each cookie (yielded 31, 2-3" wide cookies).
If you want more cookies, simply make them smaller by using a rounded teaspoon!

Nutrition Facts
Chocolate Oaties
Amount Per Serving (1 cookie)
Calories 154 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 9mg3%
Sodium 71mg3%
Potassium 88mg3%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 14g16%
Protein 2g4%
Vitamin A 105IU2%
Vitamin C 0.1mg0%
Calcium 20mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You're gonna love Chocolate Oaties, delicious and EASY 10 minute "no-bake" drop cookies with chocolate, peanut butter, nuts and oats!

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Peanut Butter Chocolate Chip n’ Nut Cookies

Soft peanut butter chocolate chip cookies filled with milk chocolate chips and chopped peanuts make these simple old-fashioned cookies a real treat!Soft peanut butter chocolate chip cookies filled with milk chocolate chips and chopped peanuts make these simple old-fashioned cookies a real treat!

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

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

Here’s how easy the cookies are to prepare:

How To Make Peanut Butter Chocolate Chip Cookies

Preheat oven to 375 degrees.  Cream together room temperature butter, creamy peanut butter, granulated sugar, brown sugar and eggs until well combined.  In a separate bowl, stir together flour, baking powder, baking soda and salt.

Slowly add the flour mixture to the peanut butter mixture. Continue to beat on low, adding a little flour at a time, until all dough is fully mixed together.

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

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

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

If making large cookies, drop the dough by heaping Tablespoons onto parchment paper-lined baking sheet. If smaller cookies (with greater quantity) are desired, drop by rounded teaspoons.

Keep cookie dough about 2 inches apart as they will spread while baking.  I tried to shape each one into a circle shape by using my clean hands around the edges, then patted them down a bit on the top to flatten them just a bit.

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

Bake Times For Peanut Butter Chocolate Chip Cookies

Bake the large cookies at 375 degrees.  They take between 12 and 14 minutes to fully cook and turn slightly golden brown around edges. Smaller cookies will cook in about 9-10 minutes.

When done, remove cookies from oven; let them cool for 2-3 minutes, then transfer them to a wire rack to finish cooling.

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

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

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

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

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

That’s it!  A simple old-fashioned, delicious cookie to make for those you love.  I think they get better as they sit… they seem to get chewier the next day!

You Can Freeze The Peanut Butter Chocolate Chip Cookies Dough

I set aside some of the dough, shaped it into 2 logs, then tightly wrapped each in plastic wrap, then aluminum foil, and froze 2 packages of dough to use another time!

That way, when we have a craving for homemade cookies, all I have to do is cut,slice and bake a small batch of these yummy cookies!

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

These really are delicious peanut butter chocolate chip cookies, and I hope you enjoy them. Have a wonderful day!

Looking For More COOKIE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few of our 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: Carla Merrill

Peanut Butter Chocolate Chip n' Nut Cookies
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 

Soft peanut butter chocolate chip cookies filled with milk chocolate chips and chopped peanuts make these simple old-fashioned cookies a real treat!

Category: Dessert
Cuisine: American
Keyword: peanut butter chocolate chip cookies
Servings: 42 (approx. 3½ dozen)
Calories Per Serving: 268 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • cups butter (room temp.)
  • cups creamy peanut butter
  • cups granulated sugar
  • cups packed brown sugar
  • 3 large eggs
  • cups all purpose flour
  • teaspoons baking powder
  • teaspoons baking soda
  • 3/4 teaspoon salt
  • 2 cups milk chocolate chips
  • 1/2 cup chopped dry roasted peanuts (can substitute cocktail peanuts)
Instructions
  1. Preheat oven to 375 degrees. Using electric mixer, cream softened butter, creamy peanut butter, granulated sugar, brown sugar and eggs until well combined. In a separate bowl, stir together flour, baking powder, baking soda, and salt. Slowly add flour mix to peanut butter mixture. Continue to beat on low, adding a little flour at a time, until ingredients are fully combined.
  2. Stir in milk chocolate chips and chopped peanuts.
  3. If making large sized cookies, drop dough by heaping Tablespoonfuls onto parchment paper-lined baking sheet (*small cookies, drop by teaspoonfuls). Keep cookie dough about 2 inches apart as they will spread while baking. Shape each cookie into a circle by using hands around the edges; pat down the top to flatten them slightly.
  4. Bake cookies at 375 degrees. Large cookies will take 12 -14 minutes to fully cook and turn slightly golden brown around edges. Smaller cookies will take about 9-10 minutes. When done, remove cookies from oven; let them rest for 2-3 minutes, then transfer to a wire rack to finish cooling.
Recipe Notes

The large cookies are about 3 inches in diameter. If you want to make smaller cookers (more quantity), just use rounded teaspoonfuls, instead of Tablespoonfuls of dough, and bake for less time.

Nutrition Facts
Peanut Butter Chocolate Chip n' Nut Cookies
Amount Per Serving (1 cookie)
Calories 268 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g38%
Cholesterol 30mg10%
Sodium 225mg10%
Potassium 114mg3%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 21g23%
Protein 4g8%
Vitamin A 240IU5%
Vitamin C 0.1mg0%
Calcium 33mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Soft peanut butter chocolate chip cookies filled with milk chocolate chips and chopped peanuts make these simple old-fashioned cookies a real treat!

 

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Giant Chocolate Chip Cookie Pizza

Make a delicious, GIANT chocolate chip cookie pizza as a sweet, unique gift for a birthday or other occasion! Recipe serves 12!Make a delicious, GIANT chocolate chip cookie pizza as a sweet, unique gift for a birthday or other occasion! Recipe serves 12!
Wouldn’t it be fun to receive an absolutely delicious Giant Chocolate Chip Cookie Pizza for a birthday surprise? Sometimes I think it’s even more fun to GIVE one as a birthday surprise!

Make A Giant Chocolate Chip Cookie Pizza As A Gift!

I made the giant cookie pizza, pictured above, as a birthday gift for a friend. The chocolate chip cookie pizza was placed inside a pizza box, and hand delivered right to her front doorstep.

There was no tipping of the delivery driver necessary!  What a fun way to honor them in a unique way on their special day.

Giant cookie pizza, out of oven, and ready to be decorated!

This Chocolate Chip Cookie Pizza Is HUGE

The cookie itself is very easy to make, and it is BIG! This cookie is baked on a traditional 12 inch round pizza pan. It is a big dessert, which can be cut into 12 individual servings.

Once baked and cooled, the cookie is drizzled decoratively with semi-sweet chocolate and white chocolate for a finishing touch. Once the chocolate icing has firmed up, the cookie is ready to be served (or boxed up for delivery).

Fire Up The Birthday Candles!

Add some little birthday candles once the pizza box is opened, to make it an extra special birthday gift!

This treat is so easy, and once delivered in a pizza box, it becomes a unique treat for a special friend or family member.  The cookie can be sliced into 12 pie shaped wedges with a pizza cutter.

Just remember… if your friend decides to eat the WHOLE cookie themselves, they’re going to need a HUGE glass of milk!

The chocolate chip cookie pizza, decorated with chocolate icing, and birthday candles!

Hope you try this recipe for this delicious, giant chocolate chip cookie pizza. It’s a fun and creative way to make a dessert cookie that actually serves 12 people!  Make it a special occasion to remember!

By the way – if you enjoy BIG cookies, be sure to check out my recipe for Giant Sugar Cookies! Have a GREAT day!

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 FANTASTIC day!

Author's signature

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

Giant Chocolate Chip Cookie Pizza
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Make a delicious, GIANT chocolate chip cookie pizza as a sweet, unique gift for a birthday or other occasion! Recipe serves 12!
Category: Dessert
Cuisine: American
Keyword: chocolate chip cookie pizza
Servings: 12 servings
Calories Per Serving: 454 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Cookie Dough
  • 2 cups all purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter , room temp (1½ cubes)
  • 3/4 cup brown sugar , firmly packed (light or dark brown sugar is okay)
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • cups semi-sweet chocolate chips
For Decorative Drizzle:
  • 1/2 cup semi-sweet chocolate chips
  • 2 teaspoons vegetable shortening , divided (1 for semi-sweet, 1 for white chocolate)
  • 1/2 cup white chocolate chips
Instructions
To Make Cookie:
  1. Preheat your oven to 350 degrees F. Lightly coat a pizza pan with non-stick cooking spray.
  2. In medium bowl, mix flour, cornstarch, baking soda and salt together. Set bowl aside.
  3. Cream butter, brown sugar, and granulated sugar together on medium speed until well combined (about 2 minutes). Add egg; beat for 1 minute on high. Add vanilla extract, and beat well to combine.
  4. Add the flour mixture to the wet ingredients. Slowly mix on low until they are fully combined. Stir in the chocolate chips.
  5. Place the dough onto prepared pizza pan. Use a rubber spatula or your clean fingers to spread and flatten out the thick dough until the dough just about reaches the edges of pan.
  6. Bake cookie for 22-25 minutes. When done, the cookie should be lightly browned on top. If you want crispy edges on the cookie, let it bake a couple minutes longer. When done, remove pan to a wire rack and let cookie cool (still on the pan).
To Make Decorative Drizzle:
  1. Place semi-sweet chocolate chips and white chocolate chips in two separate bowls. Add 1 teaspoon vegetable shortening to each bowl. Microwave each on high for 30 seconds. Stir until smooth. If necessary, heat additional 15 seconds, then stir, until smooth. Do not over cook as the chocolate can burn. Drizzle the chocolate over the cooled cookie in a decorative pattern. Let chocolate firm up on pizza before wrapping as a gift or slicing. For packaging, place cookie on parchment paper (cut to fit) and place cookie "pizza" inside a clean pizza box.
Recipe Notes

Dough can be prepared ahead of time. Prepare dough as directed. Wrap dough in plastic wrap then cover with foil. May be stored 3 days in fridge or up to 3 months in freezer. If freezing, thaw dough in fridge before placing/spreading onto pizza pan.

Nutrition Facts
Giant Chocolate Chip Cookie Pizza
Amount Per Serving (1 slice)
Calories 454 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 14g88%
Cholesterol 47mg16%
Sodium 308mg13%
Potassium 219mg6%
Carbohydrates 52g17%
Fiber 2g8%
Sugar 31g34%
Protein 4g8%
Vitamin A 385IU8%
Calcium 51mg5%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a delicious, GIANT chocolate chip cookie pizza as a sweet, unique gift for a birthday or other occasion! Recipe serves 12!

 

 

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Butterscotch Chip Cookies

Your family will LOVE these crispy, chewy, easy to make, flavor-filled Butterscotch Chip Cookies for dessert or snack time!Your family will LOVE these crispy, chewy, easy to make, flavor-filled Butterscotch Chip Cookies for dessert or snack time!
I recently experimented with a cookie recipe I found on Pinterest many months ago. These Butterscotch Chip Cookies were wonderful!  The use of browned butter and butterscotch chips in the recipe add even more unique flavor to these chewy, crispy, fabulous tasting treats!

These delicious butterscotch chip cookies were so EASY to make, and they truly have a wonderful butterscotch flavor!  The recipe makes about 4½ dozen small cookies, but (as you will be able to see from my photos) I made them slightly larger than original recipe instructed, so my net yield was 28 cookies. Whether you choose to prepare large or small cookies, here’s how to make them:

How To Make Butterscotch Chip Cookies

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

One and a half cubes of butter in a copper skillet

Melted butter for cookie dough in copper skillet

Add browned butter and brown sugar to a large mixer bowl. Beat these together on medium speed. Once mixed, let mixture sit for a couple minutes, stirring occasionally to let the mixture cool down a bit before adding other ingredients.

You don’t want the mixture hot when you add eggs or they could begin to scramble. Definitely… you really DON’T want that to happen!

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

Melted butter, brown sugar in metal mixing bowl

Eggs, vanilla, butter mixture in metal bowl with spatula

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

Flour, salt, etc. for cookie dough added to mixing bowl

Butterscotch chips added to cookie dough

Roll The Cookie Dough Into Round Balls

In a separate small bowl, mix together brown sugar and granulated sugar, for topping.  Use a 1 Tablespoon sized scoop to scoop dough from bowl and roll dough between your clean hands to form a ball.

*Note: This is where I used a slightly larger scoop to make cookies larger. Process is still the same, though. Once dough is a ball, place it in brown sugar/granulated sugar topping. Roll dough around to cover completely with sugar topping.

Cookie dough rolled into ball

Cookie dough ball rolled in brown sugar mixture

Bake The Butterscotch Chip Cookies

Place topping covered balls of dough onto a parchment paper lined baking sheet. Keep the dough balls about 2 inches apart, as they spread a bit while baking.

Bake cookies in a 375 degree oven for 10 minutes.

Cookie dough balls on parchment paper lined baking sheet

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

Baked butterscotch cookies, cooling on wire rackOnce cookies have cooled, they are good to go!  Enjoy the slight crunch on the outside!  I think they’re at their best once they have completely cooled (I know it’s hard to wait, but trust me on this!).

Once cooled, pile some on a plate, pour yourself a big old glass of milk… and dig in! They’re delicious!

Close up of butterscotch cookies on white platter

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

Have a blessed day. Be kind.

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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The Grateful Girl Cooks!
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Author's signature

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

Butterscotch Chip Cookies
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Easy to make and delicious to eat, these crispy chewy cookies feature browned butter and butterscotch chips for GREAT flavor!

Category: Cookies
Cuisine: American
Keyword: butterscotch chip cookies
Servings: 54 cookies (total 4.5 dozen)
Calories Per Serving: 91 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For cookie dough:
  • 3/4 cup cubes butter (12 Tablespoons)
  • cups brown sugar
  • ½ teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup butterscotch chips
For topping:
  • 1/4 cup brown sugar
  • 2 Tablespoons granulated sugar
Instructions
  1. Place 1½ cubes of butter in a skillet. Melt butter on medium heat, until butter melts, begins to bubble, froths up, then slightly browns. Once done, remove skillet from heat.
  2. Add browned butter and brown sugar to large mixer bowl. Beat together on medium speed. Once mixed, let mixture sit for a couple minutes, stirring occasionally to let mixture cool down slightly, before adding other ingredients.
  3. Once cooled down a bit, add salt, eggs, and vanilla extract. Mix well.
  4. STIR in flour, baking powder, and baking soda. Once mixed, add butterscotch chips; stir well to combine. Set aside.
  5. In a separate small bowl, mix brown sugar and granulated sugar for topping. Use a 1 Tablespoon sized scoop to scoop dough from bowl and roll dough between your clean hands to form a ball. (*Note: This is where I used a slightly larger scoop to make cookies larger. Process is still the same, though). Once dough is a ball, place it in brown sugar/granulated sugar topping. Roll dough around to cover completely with sugar topping.
  6. Place dough balls onto parchment paper lined baking sheets. Keep dough balls about 2 inches apart, as they spread a bit while baking. Bake cookies in a 375 degree oven for 10 minutes.
  7. Remove baking sheet from oven; let cookies cool for a minute, then remove cookies to a wire rack to cool completely. Enjoy!
Nutrition Facts
Butterscotch Chip Cookies
Amount Per Serving (1 cookie)
Calories 91 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 13mg4%
Sodium 71mg3%
Potassium 27mg1%
Carbohydrates 15g5%
Sugar 10g11%
Vitamin A 90IU2%
Calcium 13mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Your family will LOVE these crispy, chewy, easy to make, flavor-filled Butterscotch Chip Cookies for dessert or snack time!

 

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Giant Sugar Cookies

Giant Sugar Cookies are fun to eat when you just NEED a cookie as big as your head! Six inches in diameter, these are delicious, classic, BIG yummy treats!
Giant Sugar Cookies are fun to eat when you just NEED a cookie as big as your head! Six inches in diameter, these are delicious, classic, BIG yummy treats!

Some days are like that, right? You just need a cookie as big as your head to make it all right again. Something like a Giant Sugar Cookie, perhaps?  Perhaps.  Yes… I think I would like one right NOW.

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

This recipe for giant sugar cookies only makes 6 cookies, but they each come out about 6 inches wide, so trust me when I say, you will only need one.  My husband and I each ate one, then I gave the others away to our 2 sons, one of their girlfriends and one of our friends.

I like to bake, but I LOVE to give goodies to my friends and family even more (I hope you LOVE the giant size… every now and then someone you know might just need a GIANT cookie to help make it all better)!

Here’s How Easy Giant Sugar Cookies Are To Make:

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

Making batter for giant sugar cookies is EASY.

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

Each giant sugar cookie uses 1/3 cup of dough, rolled into ball.

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

Giant Sugar Cookie dough is placed onto parchment paper before baking.

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

Giant sugar cookies are pressed down, then sprinkled with sugar before baking.

Time To Bake!

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

Sugar cookies are baked into giant sized treats.

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

Each giant sugar cookie measures about 6 inches across!

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

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

Giant Sugar Cookies
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Giant Sugar Cookies are fun to eat when you just NEED a cookie as big as your head! Six inches in diameter, these are delicious, classic, BIG yummy treats!
Category: Dessert
Cuisine: American
Keyword: giant sugar cookies, sugar cookies
Servings: 6 huge cookies
Calories Per Serving: 399 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/2 cup butter
  • 1 cup granulated sugar
  • 1 egg
  • 1 ½ cups all purpose flour
  • 1 ½ teaspoons baking soda
  • 2 Tablespoons cornstarch
  • 1/2 teaspoon salt
  • Coarse sugar , for sprinkling on top of cookies (optional, but recommended)
Instructions
  1. Before beginning, line two large baking sheets with parchment paper. Heat oven to 350 degrees.
  2. Place the butter and sugar into a large mixing bowl. Mix until smooth; add egg and mix well.
  3. Add flour, baking soda, salt and cornstarch to the batter. Mix dough until it is thoroughly combined.
  4. Measure out 1/3 cup dough for each of the 6 cookies. Roll dough between your clean hands to form a ball. Place on cookie sheet (3 per sheet). Repeat with remaining dough. Remember to leave enough space between each dough ball as they will be approximately 6 inches in diameter when done. Lightly press down on each dough ball with your hands, to slightly flatten. Sprinkle tops of cookies with coarse sugar.
  5. Bake cookies at 350 degrees for 14-15 minutes or until cookies are light golden brown around the edges. Remove from oven. Let cookies cool on the parchment paper. They will firm up slightly as they cool. Enjoy!
Nutrition Facts
Giant Sugar Cookies
Amount Per Serving (1 huge cookie)
Calories 399 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Cholesterol 67mg22%
Sodium 614mg27%
Potassium 43mg1%
Carbohydrates 59g20%
Sugar 33g37%
Protein 4g8%
Vitamin A 510IU10%
Calcium 13mg1%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Giant Sugar Cookies are fun to eat when you just NEED a cookie as big as your head! Six inches in diameter, these are delicious, classic, BIG yummy treats!

 

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“21 Day Fix” Oatmeal Chocolate Chip Cookies

Yummy “21 Day Fix” Oatmeal Chocolate Chip Cookies will satisfy that sweet tooth, with only 5 ingredients, and they’re ready in under 20 minutes!"21 Day Fix" Oatmeal Chocolate Chip Cookies will satisfy that sweet tooth, with only 5 ingredients, and they're ready in under 20 minutes!

Who says you can’t have a couple of cookies while eating healthy foods and controlling portion size on “The 21 Day Fix Plan”?  Here’s a fun little recipe for HEALTHY “21 Day Fix” Oatmeal Chocolate Chip Cookies to satisfy that ever present sweet tooth!

I made these cookies recently while giving the 21 Day Fix program a test run. The cookies get their sweetness from bananas, and are filled with rolled oats, cinnamon, salt, and chocolate chips! Two cookies equal one serving, and come in under 100 calories per serving.

This recipe, as written, makes 8 cookies, but would be totally easy to double. The cookies helped curb my sweet tooth… and kept me rolling along on the plan. It was nice to have cookies as a treat!

How to Make 21 Day Fix Oatmeal Chocolate Chip Cookies

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

Rolled oats, cinnamon, and salt in bowl, for 21 day fix oatmeal chocolate chip cookies.

Mash up two bananas with a fork, in a small bowl.

Mashed bananas in dish, ready to add to batter for oatmeal chocolate chip cookies.

Add the mashed bananas and chocolate chips to the rolled oats, in a medium sized mixing bowl.

Oats, banana and chocolate chips in dish, ready to make batter for oatmeal chocolate chip cookies!

Stir all the ingredients very well, so they are totally combined.

Batter for 21 Day Fix oatmeal chocolate chip cookies.

Shaping The 21 Day Fix Oatmeal Chocolate Chip Cookies

Drop the “dough” by heaping Tablespoons onto an ungreased cookie sheet.

Lightly wet your hands so the batter won’t stick, then shape the “dough” into circles and flatten the tops down a bit.

Baking The Oatmeal Chocolate Chip Cookies

Place the cookies into a preheated 350°F oven, and let them bake for approximately 15 minutes (or until firm).

Dough for oatmeal chocolate chip cookies, on baking sheet.

Once the oatmeal chocolate chip cookies are finished baking, let them cool slightly on the pan. Transfer the cookies to a wire rack to finish cooling.

Baked 21 day fix oatmeal chocolate chip oatmeal cookies, cooling on wire rack.

Once completely cooled off, these yummy diet-friendly cookies are ready to eat! The oatmeal chocolate chip cookies hold together very well, and are slightly soft to the bite. They have a good taste, too!

Three baked 21 day fix oatmeal chocolate chip cookies on white plate.

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

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

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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The Grateful Girl Cooks!
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Recipe Source:  http://www.adventuresofashrinkingprincess.com/recipes/21-day-fix-oatmeal-chocolate-chip-cookies/

"21 Day Fix" Oatmeal Chocolate Chip Cookies
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Yummy "21 Day Fix" Oatmeal Chocolate Chip Cookies will satisfy a sweet tooth, with only 5 ingredients, and they're ready in under 20 minutes!

Category: Dessert
Cuisine: American
Keyword: oatmeal chocolate chip cookies
Servings: 8 cookies (2 per serving)
Calories Per Serving: 98 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup old-fashioned oats
  • 2 teaspoons cinnamon
  • 1/4 teaspoon sea salt
  • 2 medium ripe bananas , mashed
  • 1/4 cup semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees. Lightly spray a baking sheet with non-stick spray.
  2. In a medium sized bowl, add the rolled oats, cinnamon and sea salt.
  3. In a separate bowl, mash the bananas together, using a fork. Add the mashed bananas and chocolate chips into the rolled oats mixture. Mix these ingredients very well.

  4. Drop the cookie "dough" by heaping Tablespoons (8 total) onto your baking sheet. Lightly wet your fingers with water and gently press down on the tops of each cooking to flatten a bit.
  5. Bake cookies at 350 degrees for 14-15 minutes, or until the cookies are firm to the touch. Remove cookies from oven. Let them cool down, then transfer to a wire rack, to finish cooling. Serve at room temp, and enjoy!

Recipe Notes

On 21 Day Fix plan? One serving = 2 cookies.
Container count is 1 yellow, 1 purple.

Nutrition Facts
"21 Day Fix" Oatmeal Chocolate Chip Cookies
Amount Per Serving (2 cookies)
Calories 98 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 74mg3%
Potassium 174mg5%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 5g6%
Protein 2g4%
Vitamin A 20IU0%
Vitamin C 2.6mg3%
Calcium 15mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Yummy "21 Day Fix" Oatmeal Chocolate Chip Cookies will satisfy a sweet tooth, with only 5 ingredients, and they're ready in under 20 minutes!

 

 

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Pumpkin Spice Latte Biscotti

If you enjoy Fall & pumpkin spiced “everything”, you’ll love pumpkin spice latte biscotti, a yummy, crispy & dunkable cookie with lots of flavor!I have several friends who "do the happy dance" each Fall, when their local coffee stand begins offering their seasonal Pumpkin Spice Lattes. Cracks me up to see how fast the "news" spreads via Social Media. Well... if you like Pumpkin Spice Lattes, then I would be willing to bet you will love these Pumpkin Spice Latte Biscotti!

I have several friends who “do the happy dance” each Fall, when their local coffee stand begins offering their seasonal Pumpkin Spice Lattes. Cracks me up to see how fast the “news” spreads via Social Media. Well… if you like Pumpkin Spice Lattes, then I’m willing to bet you will love these Pumpkin Spice Latte Biscotti!

I saw this recipe pop up on Pinterest and thought I would give it a try. I’ve made biscotti before (here’s my recipe for Orange Almond Biscotti -yum!), so I knew I would enjoy the flavor combination of these biscotti.

How can you go wrong with a yummy coffee drink in COOKIE FORM? It’s practically impossible! Here’s how easy these pumpkin spice latte biscotti are to make:

Prepare Batter For The Pumpkin Spice Latte Biscotti

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

Dry ingredients for biscotti are mixed together in large bowl.

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

A stand mixer is used to blend butter, sugar and eggs to make biscotti batter.

Add the pumpkin puree and vanilla extract to the batter, and beat these, until incorporated.

Pumpkin puree and vanilla extract are added to the biscotti batter, to combine.

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

Dry ingredients are now added to the wet ingredients to make the pumpkin spice latte biscotti batter.

Prepare The Pumpkin Spice Latte Biscotti Batter For Baking

The batter for the pumpkin spice latte biscotti will look like this when done… see the little coffee granules? Ooh…

Flecks of instant coffee are visible in the biscotti batter.

Spoon the soft dough onto a parchment paper lined baking sheet. Make two separate mounds (about 3 inches wide by 12 inches long) of dough several inches away from each other. Don’t forget to do this, because the dough will spread while baking.

Two log shapes are formed by spreading out the pumpkin spice latte biscotti batter on parchment paper.

Shape The Biscotti Logs

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

Batter is shaped into 2 log shapes before baking for the first time.

Bake The Biscotti

Bake the biscotti logs in a preheated 300 degree oven for 35-40 minutes, until firm (mine took 40 minutes). Please see my note on oven temp. in the NOTES section of the printable recipe!

When done, remove the pan from the oven, and let the biscotti rest for a full 10 minutes.

After baking, the biscotti dough has spread considerably, and cools on parchment paper.

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

Each of the biscotti logs are sliced into 12 portions before they are baked again.

Time To Bake The Pumpkin Spice Latte Biscotti AGAIN

Once cut, carefully move the slices one at a time (I used the blade of the knife) back to a baking sheet (no parchment paper needed this time), making sure to place the cut side down. 

After 15 minutes, remove the biscotti from the oven, and turn them over. Put them back in the oven and bake an additional 15-20 minutes until golden brown and crispy. I actually let the second cooking go for 20 minutes.

Pumpkin Spice Latte Biscotti slices are baked a second time, cut side down.

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

Baked biscotti slices, cooling on a wire rack.

Make The Chocolate Drizzle

While the biscotti cools, make a chocolate drizzle to decorate them with, once completely cooled. Melt chocolate chips and a little bit of vegetable shortening in the microwave. Microwave 30 seconds on high. Stir. Microwave again for 30 seconds on high. Stir.

Chocolate is melted with shortening, to make a drizzle for topping the biscotti.

Drizzle the tops of the biscotti with the melted chocolate. II use a honey dipper, but you can use a fork, etc.. Let the chocolate harden, then “PAINT” the bottoms of each biscotti with the melted chocolate, using a pastry brush. Let the chocolate firm up fully before serving.

Melted chocolate is drizzled over the tops of the baked biscotti.

The bottom of each piece of biscotti is brushed with melted chocolate.

Ready To Serve And Eat!

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

Pumpkin Spice Latte Biscotti is ready to eat once the chocolate has firmed up.

Hope you enjoy this little taste of FALL with these delicious pumpkin spice latte biscotti! Have a great day, and may God bless the work of your hands!

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 signatureRecipe Source: Jennifer, at http://www.seasonsandsuppers.ca/pumpkin-spice-latte-biscotti

Pumpkin Spice Latte Biscotti
Prep Time
20 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
 

If you enjoy Fall & pumpkin spiced "everything", you'll love pumpkin spice latte biscotti, a yummy, crispy & dunkable cookie with lots of flavor!

Category: Breakfast, Cookie
Cuisine: American
Keyword: pumpkin spice latte biscotti
Servings: 24
Calories Per Serving: 182 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the biscotti:
  • 3 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 1/2 teaspoons finely ground coffee (grounds)
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 cup butter (at room temperature!)
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
For The Chocolate Drizzle:
  • 1 cup semi-sweet chocolate chips
  • 1 1/2 Tablespoons vegetable shortening
Instructions
  1. Preheat your oven to 300 degrees.
  2. In a large bowl, whisk together the flour, baking powder, coffee grounds, and spices until well combined. Set bowl aside.
  3. Place the room temp. butter and sugar in a mixing bowl or the bowl of a stand mixer. Beat with mixer on high until completely smooth. Add the eggs, one at a time. Beat the mixture well after adding each egg. When smooth, add the pumpkin puree and the vanilla extract. Beat this well.
  4. Turn the mixer to low and gradually add the dry ingredients to the wet ingredients (a little at a time), while mixer is running, until completely combined.
  5. Spoon the dough out onto a parchment paper-covered baking sheet. Divide dough evenly into 2 separate log shapes, about 12 inches long by 3 inches wide (approx.). Wet your hands and shape the dough into a smooth log (12 x 3). REMEMBER TO KEEP LOGS SEVERAL INCHES APART AS THEY WILL SPREAD WHILE BAKING!
  6. Bake the dough at 300 degrees for 35-40 minutes or until firm. When done, remove pan from oven and let dough rest for 10 minutes.
  7. Remove dough logs to a cutting board (remove parchment paper). Carefully slice each log into 12 one inch slices, using a serrated knife. Place biscotti slices, CUT SIDE DOWN onto baking sheet. Bake for 15 minutes; remove pan from oven. Turn the biscotti slices over, return pan to oven, and cook an additional 15-20 minutes. When done, remove from oven. Carefully place biscotti on wire racks to completely cool.
To make chocolate drizzle:
  1. Place chocolate chips and vegetable shortening in microwave safe bowl. Microwave on HIGH for 30 seconds. Stir. Microwave again for 30 seconds. Remove from microwave and stir well, until smooth. Drizzle over each biscotti. Let chocolate harden. Use a pastry brush to brush chocolate on the bottom of each biscotti. Let chocolate fully harden, then they are ready to eat!
Recipe Notes

*FYI- I noticed that these biscotti were not as crunchy the day after I made them. After looking at my other recipes for biscotti, I'm convinced the lower oven temp. for this particular recipe played a part. Next time, I will bake these at 350 degrees, then place the cut slices standing upright on sheet (as opposed to flipping to both sides), and bake for approx. 20-25 min. until firm and set... cause we want crunchy biscotti, right?

Nutrition Facts
Pumpkin Spice Latte Biscotti
Amount Per Serving (1 g)
Calories 182 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 31mg10%
Sodium 67mg3%
Potassium 92mg3%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 11g12%
Protein 2g4%
Vitamin A 150IU3%
Calcium 24mg2%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!If you enjoy Fall & pumpkin spiced "everything", you'll love pumpkin spice latte biscotti, a yummy, crispy & dunkable cookie with lots of flavor!

 

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Pumpkin Cheesecake Snickerdoodles

Pumpkin Cheesecake Snickerdoodles are Fall-inspired decadent cookies, with a sweet, creamy cheesecake filling inside that will surprise you!Pumpkin Cheesecake Snickerdoodles are Fall-inspired decadent cookies, with a sweet, creamy cheesecake filling inside that will surprise you!
Pumpkins, pumpkins, pumpkins… they are EVERYWHERE this time of year! From the front porch (as a decoration), to the kitchen (used in desserts, etc,), pumpkins are a staple of the Fall season. That being said… I really hope you will like this recipe for Pumpkin Cheesecake Snickerdoodles I’m posting today. They are soooo good!

If you like snickerdoodles, chances are you will love these soft “pumpkin-y” cookies, especially with the surprise cheesecake filling in the middle. You can’t see the filling from the outside, but one bite into these cookies, and bam! There it is… and it’s good!

I am posting lots of pictures of the “process” of making the cookies, but you need to know that it really doesn’t take too long at all to whip up a batch of these delicious treats! Here’s how:

Make The Snickerdoodle Cookie Dough

First thing to do is mix up the cheesecake filling. Mix together the cream cheese, sugar and vanilla, using an electric mixer.

Mixing the cheesecake filling to add to the middle of the snickerdoodle cookies.

Once the filling is mixed well, cover and chill it for about 30-45 minutes to firm it up again.

The cheesecake filling is mixed until creamy, and then refrigerated.

While the cream cheese mixture is chilling, prepare the cookie dough. In a large bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg, and then set it aside.

Flour and spices are combined to begin making the cookie dough.

Beat the butter,  granulated and brown sugars together in a mixer for about 3 minutes, then add the pumpkin puree, egg and vanilla, and beat it all together.

Butter, sugars, and pumpkin puree are mixed together before adding to cookie dough.

Pumpkin snickerdoodle batter is blended.

Add The Dry Ingredients To The Wet Ingredients

When the pumpkin “batter” (the wet ingredients) are well blended, add the flour mixture a little at a time, while mixing on low speed.

Flour mixture is added a little at a time to the pumpkin batter.

Once the cookie dough ingredients are totally blended, cover the dough and chill it for about 30 minutes in the refrigerator. Both the cheesecake filling AND the cookie dough can chill at the same time!

Make The Cinnamon Sugar Coating For The Snickerdoodles

While the dough (and cream cheese filling) are chilling, make the cinnamon-sugar coating. Combine granulated sugar, cinnamon, ground ginger, and allspice in a small bowl, and then set aside.

Sugar, cinnamon and other spices mixed for the sugar topping for the pumpkin cheesecake snickerdoodles..

Once the dough and cream cheese filling are completely chilled, it’s time to “construct” these cookies:

Forming The Pumpkin Cheesecake Snickerdoodles

Take a Tablespoon of the chilled cookie dough and flatten it out in your hand into a round cookie shape. Put a teaspoon of the cream cheese filling right in the middle of the dough.

A spoonful of cheesecake filling is placed on flattened cookie dough.

Flatten out another piece of dough (same size), and lay it on top of the cheesecake filling.

Another flattened piece of cookie dough will go on top of the filling.

Top piece of cookie dough is on top, then edges are sealed.

Pinch the sides together carefully by pulling the top piece of dough down around the filling, and carefully seal all the outside edges together. It can be a bit messy, but keep going, and try not to squish the filling out of the cookie.

The picture I took of what it looks like once sealed is completely blurry (sorry-I was covered in cookie dough), but you want the snickerdoodle sealed all around the edges. After you do the first one, it will be easier.

Coat The Cookie Dough Balls In Cinnamon Sugar Mixture

Once the edges are completely sealed, roll the dough “blob” between your  hands to form a ball, then drop it into the bowl of cinnamon-sugar-spice mixture and roll it around to coat it completely.

Pumpkin Cheesecake Snickerdoodles are rolled in balls and covered with cinnamon sugar mixture.

Place the sugar-cinnamon coated dough balls about 2 inches apart onto a baking sheet that is sprayed with non-stick spray. You can also use parchment paper or Silpat mat on the baking sheet instead of spraying the sheet. Continue until dough is all gone.

The sugar coated cookie balls are placed onto baking sheet.

Bake The Pumpkin Cheesecake Snickerdoodles

Before you bake the pumpkin cheesecake snickerdoodles, take a heavy bottomed glass and flatten the dough balls down slightly.

Bake the cookies in a pre-heated 350 degree oven for 12-15 minutes or so. It may take a bit longer depending on how large the cookies you made are.

When done, the tops should be slightly cracked and cookies should be a light golden brown. Remove cookies from oven; let them cool on the baking sheet before removing them to wire racks to cool completely.

After baking, the pumpkin cheesecake snickerdoodles cool on a wire rack.

Once they are cooled off completely, they are ready to be gobbled up! Pumpkin cheesecake snickerdoodles are at their best when eaten at room temperature (NOT WARM), because of the cheesecake filling.

The cookies are puffy in the middle due to the cheesecake filling.

Fall is such a wonderful season. I am always in awe of the beauty around us in the Pacific Northwest. Even our street magnificently displays God’s handiwork!

A look at our street in the Fall... a perfect time for pumpkin cookies!

Sure hope you enjoy these pumpkin cheesecake snickerdoodles!  They are a little taste of Fall! Have a great day, and may God bless you with reminders of His presence today!

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 you might enjoy include:

Interested In More Recipes?

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Author's signatureRecipe Source: http://therecipecritic.com/2013/09/pumpkin-cheesecake-snickerdoodles/

Pumpkin Cheesecake Snickerdoodles
Prep Time
1 hr
Cook Time
15 mins
Total Time
1 hr 15 mins
 

Pumpkin Cheesecake Snickerdoodles are Fall-inspired decadent cookies, with a sweet, creamy cheesecake filling inside that will surprise you!

Category: Cookies, Dessert
Cuisine: American
Keyword: pumpkin cheesecake snickerdoodles
Servings: 24 cookies
Calories Per Serving: 239 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Cookie Dough:
  • 3 3/4 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup butter , at room temperature
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 3/4 cup pumpkin puree (NOT pumpkin pie filling)
  • 1 large egg
  • 2 teaspoons vanilla extract
For cheesecake filling:
  • 8 ounces cream cheese , softened
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
For Cinnamon-Sugar Coating:
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • A dash of allspice
Instructions
Make the cream cheese filling:
  1. Mix cream cheese, granulated sugar and vanilla together in a small bowl. Cover bowl; refrigerate for 45 minutes.
Make the cookie dough:
  1. Whisk the flour, baking powder, salt, cinnamon and nutmeg together in a large bowl. Set aside.
  2. Using an electric mixer or stand mixer, completely beat the butter, granulated and brown sugars together until fully blended and fluffy (about 2-3 minutes).
  3. Add the pumpkin puree, egg, and vanilla extract. Mix until blended.
  4. Turn mixer to low speed and add the flour mixture a little at a time until fully blended. Once blended, cover the bowl and refrigerate the dough for about 45 minutes.
  5. Preheat your oven to 350 degrees. Spray baking sheets with non-stick spray OR line them with parchment paper or a Silpat baking mat.
  6. Make Cinnamon-Sugar Coating:
  7. In a small bowl, blend together the granulated sugar, cinnamon, ground ginger and allspice. Set aside.
Make cookies:
  1. Scoop a Tablespoon of cookie dough and flatten it in your hand (like a pancake). Spoon a teaspoon full of cheesecake filling onto the center of the flattened dough. Make another pancake shaped piece of dough, and put it on top of the cheesecake filling. Seal the edges of the two together, by pinching the edges together and sealing in the cheesecake filling. Once edges are sealed together, roll the dough between both hands into a ball.
  2. Place each dough ball, one at a time into the cinnamon-sugar spice mixture. Roll, to fully cover the dough ball with the cinnamon-sugar. Place dough ball onto prepared baking sheets, about 2 inches apart. Once all dough balls are formed and on baking sheets, flatten each cookie by pressing gently down on the top of each cookie with a heavy bottomed glass.
  3. Bake the cookies at 350 degrees for 10-15 minutes (keep an eye on them- cooking time will depend on just how large you make these cookies!). Mine took 15 minutes, plus a little more. When done, the cookies will be slightly cracked on top, and will be light golden brown in color. Let the cookies cool on the baking sheets for 5 minutes, then remove them carefully to a wire rack to cool completely. Cookies are best when completely at room temperature.
Recipe Notes

Prep time includes refrigeration time.

Nutrition Facts
Pumpkin Cheesecake Snickerdoodles
Amount Per Serving (1 cookie)
Calories 239 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 32mg11%
Sodium 165mg7%
Potassium 96mg3%
Carbohydrates 35g12%
Sugar 19g21%
Protein 3g6%
Vitamin A 1490IU30%
Vitamin C 0.3mg0%
Calcium 38mg4%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Pumpkin Cheesecake Snickerdoodles are Fall-inspired decadent cookies, with a sweet, creamy cheesecake filling inside that will surprise you!s!

 

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