Amazing Chocolate Chip Cookies

It seems like every family has something that they are "known" for.  Well, growing up, my family was "known" for our chocolate chip cookies.  Some of my first memories are of making cookies.  This is how we learned fractions, how we learned the basics of cooking, how we celebrated and how we mourned.  We always used the same recipe, it was one of the first things I knew by heart.  So you could imagine my utter sadness when I moved out of state and our tried and true cookie recipe did NOT work!  I have spent the last 17 years looking for another recipe that would replace my lost recipe.  Now, I have come across and shared some great cookie recipes on here but this recipe takes the cake,  at least when it comes to a good old simple, straight up chocolate chip cookie! These remind me of my family's recipe that stopped working the minute I left California behind.  They are chewy, slightly crunchy around the edges, wonderfully flavored, and perfect straight out of the oven!  I found the recipe here.  I adapted it slightly.

Amazing Chocolate Chip Cookies
(2 1/2 - 3 dozen)

2 1/2 cups all-purpose flour
2 t cornstarch
1/2 t salt
1 t baking powder
1 t baking soda
1 cup butter, softened to room-temp
1/2 cup sugar
1 1/2 cups packed brown sugar
1 large egg plus 2 egg yolks
1 T vanilla extract (yes 1 Tablespoon!)
2 cup semi-sweet chocolate chips

Preheat oven to 350. In a medium bowl, whisk together flour, cornstarch, salt, baking powder, and baking soda. Set aside.

In a large bowl, mix together butter, brown sugar and white sugar and cream until fluffy. Next add the eggs one at a time, mixing to incorporate each. Then add the vanilla and beat until smooth.

Add the flour in 3 intervals, mixing slowly and well.  Lastly, stir in the chocolate chips.

Place the dough in the fridge for at least 1 hour or up to 24.  If longer than 1 hour, make sure it is in an airtight container so it won't dry out.

Scoop the dough into Tablespoon sized balls and place on a cookie sheet about 1 1/2 inches apart.

Bake for 10-12 minutes.  They are done when the edges are golden. Cookies may seem slightly undone but remove from oven, they will continue to cook for a minute.

Lemon Drop Cookies

I LOVE lemon!  Anything lemon! So when my dear friend made these for a luncheon and I ate half the plate, I knew I was in trouble!  {Thanks Ashley ;) }They are soft and chewy and tart and sweet!  I know, perfect, right?! Just wait until you make them, I dare you to not eat half the plate! The original recipe is found here.

Lemon Drop Cookies
about 4 dozen

1 1/2 cups butter, softened
2 cups sugar
3 eggs
2 t vanilla
1 t lemon extract
4 cups flour
1 1/2 t baking soda
1 1/2 t baking powder
3/4 t salt
zest of 1 lemon
6 oz. lemon drops, crushed (NOT lemon heads)

1  1/2 cups powdered sugar
juice of 1 lemon

Preheat oven to 350.  Cream together butter and sugar until light and fluffy.  Add eggs and flavorings and blend well. Sift the dry ingredients together and slowly add to the wet ingredients. Add the lemon zest and crushed lemon drops and mix until combined.  Drop tablespoonfuls onto a cookies sheet covered in parchment paper** and flatten slightly with the palm of your hand or a fork.  Bake for 10-12 minutes.  While they are baking whisk together the lemon juice and powdered sugar to make the glaze. Let the cookies cool for 1 to 2 minutes and then brush the glaze over them with a pastry brush. Let them cool completely.  After they were cooled, I drizzled a little more glaze over the top to make them look striped.

*Lemon drops can be hard to find, I found them at my speciality grocery store and I also saw them at Michaels Craft store

**Make sure you don't skip this step!  The little candy bits will totally stick to the cookie sheet and make it hard to get your cookies off! Plus, when you are brushing the glaze on, it tends to drip and this makes cleaning the pans or starting another batch a snap!

Giant Chocolate Chip Cookies

I needed these today! Just a moment of weakness or a burst of inspiration, either way, they were YUM!  Sometimes I just like to go in the kitchen and start throwing ingredients together to see what I come up with.  There is nothing special in these, just a different combination of measurements but I am digging how they turned out! Maybe they are just better because they are bigger

Giant Chocolate Chip Cookies
about 15 BIG cookies
(cookies are about 4 inches across)

3/4 cup butter, softened (1 and 1/2 sticks)
1/4 cup coconut oil
3/4 cup packed dark brown sugar
3/4 cup sugar
2 t. vanilla
1 egg plus 1 egg yolk
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 1/4 cups flour
1 cup chocolate chips

Preheat oven to 325. Cream together butter and coconut oil.  Add both sugars and mix well.  Add vanilla, mix again.  Next add egg and egg yolk and mix until incorporated.  Add baking powder, baking soda and salt, mix.  Add the flour and mix until there is no more white.  Add the chocolate chips last.  Once it is all combined, make ice cream scoop size balls and put 6 on a cookie sheet covered in parchment paper.  Make sure to leave lots of room for spreading. Bake at 325 for 15 minutes or until golden brown on the edges.

*When you are making cookies this size, baking for longer time on lower temp allows for the cookie to cook at the way through.

Buttermilk Chocolate Cookies

I wanted something new, yummy and chocolate for this rather warm Sunday. As I was browsing, I came across these cookies and was intrigued that they used buttermilk, especially since I had some in my fridge I needed to use.  I found them on this website.  I modified mine and used Andes Mint pieces in half of the dough.  The chocolate mint were the favorite in our house, but both are fantastic!
They got rave reviews by all and my 7 year old said they were definitely "blog worthy"!  They are soft, gooey and totally chocolatey! YUM!

Buttermilk Chocolate Cookies
(about 2 1/2 dozen)

2 cups flour
1/2 t baking soda
1/2 t salt
1/2 cup butter
3/4 cup cocoa powder
2 cups sugar
1 t vanilla
1 egg
2/3 cup buttermilk
2 cups chocolate chips (Andes Mint pieces, white chocolate chip or semi-sweet chocolate chips)

Preheat oven to 350.  Line a baking sheet with parchment paper.  In a medium bowl, whisk together flour, baking soda and salt.   Melt the butter in a microwave safe bowl.  In a large bowl, combine melted butter (still warm) with the cocoa powder and whisk until very smooth.  Whisk in the buttermilk, egg, vanilla and the sugar.  Gradually stir in the flour mixture until no streaks of flour remain.  Add the chips you are using or divide the dough in half and do 2 different kinds! Drop by the spoonful onto prepared pan about 2 inches apart (these spread).  Bake for about 10 minutes, until the cookies are set on the edges.  The middle will be doughy but firm up as they cool.  Let them cool for a few minutes on the pan and then cool completely on a wire rack.

Vanilla Pudding Chocolate Chip Cookies

If I had to pick just one dessert to eat for the rest of my life I would pick cookies.  I crave them daily, I dream about them at night, and I can honestly say they complete me...ok, that is really dramatic and a little over done, but I do LOVE them!  I have seen this recipe floating around a lot lately and I kind of always brushed it off, I am not sure why, especially not that I have made them!  They are completely worthy of my love!  I don't really know where this recipe originally came from but I found it here... mine is slightly altered.

Vanilla Pudding Chocolate Chip Cookies

(about 2 dozen)

1 cup butter, softened

3/4 cup dark brown sugar

1/4 cup sugar

3.4 oz package instant vanilla pudding

2 eggs

1 1/2 t vanilla

2 1/4 cups flour

1 t baking soda

1/4 t salt

2 cups chocolate chips (I used semi-sweet and milk)

Preheat oven to 350. Mix together butter and sugars until creamy.  Add the pudding, eggs and vanilla and mix again.  Add the baking soda and salt and mix one more time.  Add the flour (this is where I use my hand mixer).  I start with 2 cups and add the last 1/4 cup if it needs it. Lastly add the chocolate chips and mix.  Drop by the tablespoonful full and bake at 350 for 8-10 minutes.  Let them cool for 5 minutes on the baking sheet before removing to a cooling rack.

Fried Ice Cream

Let me just start by saying, this recipe is NOT for those looking for a light, fit treat! The name pretty much sums it up.  BUT if you are willing or able to spare the calories, this is to die for!  We found this recipe on Food Network quite a few years ago and LOVED it! We pulled it back out for a special Mother's Day treat and liked it even more than we remembered!

Fried Ice Cream
(4-8 servings, depending how big you make the ice cream balls)

1 quart vanilla ice cream (we used Haagen Daz)
1 cup crushed corn flakes
1 cup sweetened coconut, or 1 cup chopped nuts, or 1 cup cookie crumbs, or any combination (we used equal parts of pecans and vanilla wafers)
2 eggs
2 T sugar
vegetable oil, for frying

toppings:
hot fudge or caramel (we used this recipe) It is really Buttermilk Syrup, but if you cook it a little longer is makes delicious caramel sauce for ice cream!
whipped cream
fresh berries (optional)

With an ice cream scoop, form 4 to 8 ice cream balls and place on a wax paper lined sheet and cover with plastic wrap.  Freeze for at least 2 hours.

In a bowl, combine cornflake crumbs with either cookies crumbs, nuts or coconut (or whatever combo you are using).  Spread the mixture in a shallow dish.  Roll the ice cream balls in the mixture until they are coated and freeze for 30 more minutes.

In another bowl, beat together the eggs and sugar.  Dip the coated ice cream balls in to the egg mixture and then roll them, one more time, in the cornflake mixture until completely coated.  Freeze for one more hour.

When the ice cream balls are super hard, heat enough oil to cover a ball in a large pot or in a fryer to 400 degrees. When the oil is up to temperature, lower the balls, one at a time into the oil and fry until golden brown (about 30 seconds to one minute). Remove from the oil and serve immediately.  Top with Hot fudge or caramel and whipped cream and fresh berries.

Graham Cracker Cookies

I found these on the back of a box of graham crackers and thought I would give them a try.  Not only are they fantastic, but they are also egg free! So, if you just want to eat the dough, there is no guilt (well, almost!)  I also thought the dough would be great to use in cookie dough ice cream or in cookie dough truffles.  The cookies reminded me of Magic Cookie Bars, most of the same ingredients, just put together differently!

Graham Cracker Cookies

(4-5 dozen)

1 1/2 cups honey graham crackers, finely crushed

1/2 cup flour

2 t baking powder

1 (14 oz) can sweetened condensed milk

1/2 cup butter, softened

1 t vanilla

2 cups chocolate chips

1 cup chopped nuts (optional)

1 cup flaked coconut

Preheat oven to 350.  In a medium bowl, mix together graham cracker crumbs, flour and baking powder.  In another bowl, beat sweetened condensed milk and butter together until smooth.  Add vanilla.  Add the crumb mixture and stir until smooth.  Add in the chocolate chips, coconut and nuts and stir until combined.  Drop by the teaspoonful onto a lightly greased cookie sheet.  Bake for 9-11 minutes or until lightly browned on the edges.   Let them cool for 5 minutes before moving them to a wire rack.

Dark Chocolate Cookies

When I first saw these on Pinterest, they had me at one glance!  But, I truly knew it was meant to be when I went to get out the ingredients and I had EXACTLY enough powdered sugar and just enough chocolate chips to make these!  We were meant for each other!  These are unlike any other cookie I have made.  I don't even have the words to express how I feel about these... they are divine, decadent, rich and heavenly!  They will satisfy a chocolate craving like this Double Chocolate Torte but with much less effort!  They have a little crunch on the outside but are soft and gooey on the inside! So there you have it, these just might be what you need for the love in your life for Valentine's day!

Dark Chocolate Cookies
(makes about 16-18 cookies)

1 1/2 cups semi-sweet chocolate chips, divided
3 large egg whites, room temperature
2 1/2 cups powdered sugar, divided
1/2 cup cocoa powder
1 T corn starch
1/4 t salt

Preheat oven to 350. Spray two cookie sheets with cooking spray and set aside.  Melt one cup chocolate chips in the microwave or on your stove over low heat, until melted.  Cool slightly.

Using an electric mixer, beat the egg whites until stiff peaks form.  Gradually beat in one cup powdered sugar until mixture resembles soft marshmallow cream.  In another bowl whisk together 1 cup powdered sugar, cocoa powder, cornstarch and salt to blend.  On low speed, beat dry ingredients into egg whites mixture.  Stir in lukewarm melted chocolate and the last 1/2 cup chocolate chips. The dough will get very stiff.

Place 1/2 cup powdered sugar into a bowl.  Roll rounded Tablespoons of dough in powdered sugar and place on prepared cookie sheet, about 2 inches apart. Bake until the cookies puff up and cracks form on the tops, about 8-10 minutes.  Cool on sheets for 10 minutes and then remove to wire rack to cool.

Peppermint Oreos

Over Thanksgiving we had some great friends stay with us.  On one desperate trip to Wal-mart we came across Candy Cane Oreos.  They were amazing and gone within minutes (desperate times call for desperate measures!) So, the next time we were at a store, we searched them out only to come up empty handed.  That got me thinking, why not just make our own.  Homemade is ALWAYS better.  Well, the days went fast and the nights went faster and we never got back to those Candy Cane Oreos.  But I have been thinking about them ever since and have FINALLY gotten to them.  I wanted to take my homemade Oreos to another level. So I found this recipe over at Smitten Kitchen.  I, of course, had to alter it to make it Peppermint (and a couple of other adjustments) but I made a few the original way too.  Let me just say, these are the real deal! A true homemade Oreo. So go ahead and skip Wal-mart (I know we all have a secret love/hate relationship with it anyway) and just go for the REAL thing!

Peppermint Oreos (and original too)
(25-30 sandwich cookies)

For the chocolate cookies:
1 1/4 cups flour
1/2 cup unsweetened baking cocoa
1 t baking soda
1/4 t baking powder
1/8 t salt
1 cup sugar
1/2 cup plus 2 T butter, at room-temperature
1 large egg

For the filling: (peppermint)
1/4 cup butter, at room-temperature
1/4 cup vegetable shortening
2 cups powdered sugar
1 t vanilla extract*
1 t peppermint extract
1 crushed candy cane (or 5 small candy canes)

*For original Oreos increase the vanilla to 2 teaspoons and omit the peppermint extract and candy canes.

Preheat oven to 375.

In a food processor, or the bowl of an electric mixer, thoroughly mix together flour, cocoa, baking soda, baking powder, salt and sugar.  While on low speed, add the butter and then the egg. Continue mixing until  the dough comes together in a mass.

Place rounded teaspoons of dough on a parchment paper lined baking sheet about 2 inches apart.  Flatten the dough balls slightly.  Bake for 7-9 minutes until the tops look cracked. Cool completely.

To make the filling, place butter and shortening in a bowl and on low speed gradually add the sugar and extracts.  Once these are all incorporated, turn the mixer on high and beat for 2-3 minutes until the filling his light and fluffy.  Stir in the crushed candy canes, if using.

To assemble the cookies, place teaspoon sized blobs of filling in the middle of one cookie and top with another.  (I used a baggie with one corner snipped off to pipe the filling on.) Press down gently until the filling comes to the edges of the cookie.  Continue with the remaining cookies.  Now, go grab yourself a huge glass of cold milk and dip away!

Fudgy Chocolate Chip-Toffee Bars

I actually have a few other recipes ready to put on here but I just couldn't wait to put these on!  Maybe I was just really craving chocolate or cookies or fudge or all of the above but  I made these last night and I literally moaned out loud when I took my first bite!  And today, well, I pretty much skipped breakfast, lunch and dinner just to justify eating more of these!  So I thought if they are that good they deserve a BIG picture.  Anyway, I think I first saw them on interest but they are from the Pillsbury website.  I don't usually buy into the whole "store bought" cookie dough thing, but in this recipe I don't think it really matters.  Besides, I LOVE how easy it made this recipe.  Ok, now go make these!  Try them warm (my favorite way) or cold (my husbands favorite).  Either way, I don't think you will be disappointed!

Fudgy Chocolate Chip-Toffee Bars

(about 32 bars)

1/2 cup butter, melted

2 cups graham cracker crumbs, divided

1 (8 oz) bag Heath toffee bits (found in the baking isle by the chocolate chips)

1 roll (12 oz) refrigerated chocolate chip cookie dough (I used Nestle Toll House)

1 (12 oz) bag semi-sweet chocolate chips

1 (14 oz) can sweetened condensed milk

1 T butter

1 t vanilla

Heat oven to 350.  Spray bottom only of a 9x13 in pan with cooking spray.

In a medium bowl, stir 1/2 cup melted butter, 1 1/2 cups of the graham cracker crumbs, and 3/4 cup of the toffee bits until crumbly.  Press mixture evenly into the greased pan.  Refrigerate for 10 minutes or until firm. 

Meanwhile, let cookie dough stand at room temperature until it softens slightly.  In a 2-quart sauce pan, heat chocolate chips, sweetened condensed milk and 1 T butter over medium heat, stirring constantly until the chips are melted and the mixture is smooth.  Remove from heat and add vanilla.  Spread evenly over the graham cracker crust.

In a medium bowl, break up cookie dough and stir in the remaining 1/2 cu of graham cracker crumbs.  Crumble this mixture evenly over the fudge layer.  Sprinkle the top with the remaining 3/4 cup toffee bits.  Bake 20-30 minutes or until golden brown.  Cool as long as you can.  The longer they cool the firmer the bars will be.

Browned Butter Chocolate Chip Cookies

This is such a great cookie! It has a rich flavor, chewy center and a hint of toffee flavor from the browned butter. These really are to die for! I found this recipe on Cook's Illustrated. So, when you are wanting a twist to the regular old chocolate chip cookie, this just might be your answer.

Browned Butter Chocolate Chip Cookies
(about 16 cookies)

1 3/4 cups flour (8 3/4 ounces)
1/2 t baking soda
14 T butter (1 and 3/4 sticks)
1/2 cup sugar (3 1/2 ounces)
3/4 cup dark brown sugar (5 1/4 ounces)
1/2 t salt
2 t vanilla
1 large egg
1 egg yolk
1 1/4 cup chocolate chips (I like to do 1/2 semi-sweet and 1/2 milk chocolate)
3/4 cup pecans or walnuts (optional)

Preheat oven to 375.  Line 2 cookie sheets with parchment paper.  Whisk together flour and baking soda and set aside.

Heat 10 tablespoons of the butter in a skillet over medium high heat until melted.  Continue cooking, stirring constantly, until the butter is a dark golden brown and smells nutty (about 1-3 minutes). Transfer the browned butter to a large heat proof bowl and stir in the remaining 4 T butter until completely melted.

Add both sugars, salt and vanilla to the butter and whisk until completely combined.  Add the egg and the extra yolk and whisk again until smooth and no sugar lumps remain (about 30 seconds).  Let the mixture stand for 3 minutes, then whisk again for 30 seconds.  Repeat the process of resting and whisking 2 more times until the mixture is thick, smooth and shiny.  Using a wooden spoon stir in the flour mixture until just combined.  Stir in the chocolate chips and nuts (if using).  Make sure no flour pockets remain.

Divide the dough into 16 pieces, about 3 Tablespoons each.  Place 8 balls on each cookies sheet and cook them one at a time until the cookies are golden brown on the edges and still a little gooey in the middle, about 10-14 minutes. Cool on a wire wrack

Peanut Butter, Peanut Butter Chocolate Chip Cookies

I have been meaning to blog about these for weeks now! I am a sucker for Peanut Butter Chocolate Chip cookies! I just can't seem to get enough of them! I grabbed this recipe off of My Kitchen Cafe and got straight to work. Heaven! Pure heaven!

Peanut Butter Chocolate Chip Cookies

(makes 4-5 dozen)

1 cup butter, softened

2 cups peanut butter

1 1/2 cups brown sugar, firmly packed

1 cup sugar

2 eggs

1 1/2 T milk

1 1/2 t vanilla

2 1/2 cups flour

1 1/2 t baking soda

1 t baking powder

1/2 t salt

2 cups chocolate chips (I used 1/2 milk chocolate and 1/2 peanut butter chips)

Preheat oven to 350

In a large bowl combine butter and peanut butter and beat until it is light and fluffy.  Add the brown sugar and white sugar and mix until combined.  Add the eggs and mix for 1-2 minutes, until the mixture is well combined and light in color.  Add the milk and vanilla and mix again.  Add the dry ingredients and mix briefly.  While there are still large spots of flour, add the chocolate chips and then continue mixing until the flour is all mixed in. Let the cookie dough sit for 15 minutes before scooping onto cookie sheets.  It will firm up as it sits.

When ready to bake, scoop the dough onto cookie sheets lined with parchment paper.  Leave 1-2 inches between cookies to allow spreading.  Bake for 10-11 minutes, making sure to not over bake in the slightest.  Leave the cookies on the sheet for 2-3 minutes before removing to a cooling rack.  The cookies will look lightly undercooked but they will firm up as they cool.  (My cookies didn't flatten out very much so I had to flatten them with the back of a spoon as soon as they came out). Cool completely.

These are Super good frozen too!

Double Fudge Oreo Crunch Cookies

These are super yummy, especially if you LOVE oreos! Go get yourself a BIG glass of milk and make these pronto! I found this recipe at How Sweet It Is.

Double Fudge Oreo Crunch Cookies

(about 30 cookies)

1 cup butter, softened

1 1/2 cups sugar

2 eggs

1 t vanilla

2 cups flour

1/2 cup cocoa powder

1 t baking soda

1/4 t salt

1 cup chocolate chips (I used 1/2 milk chocolate and 1/2 semi-sweet)

1 cup crushed oreo cookies

Cream together butter, sugar, eggs and vanilla until fluffy.  Add flour, cocoa powder, baking soda and salt and mix well.  Fold in the chocolate chips and oreos.  

Preheat oven to 350.  Scoop dough into balls and place on cookie sheet.  Bake for 9-11 minutes.

Now go get that milk!

Nutella Smoochies

I {KNOW!} I am still on this whole Nutella kick! I thought I would get over it, once the Holidays and WND (World Nutella Day) were past. But then I thought, who am I kidding? There are Holidays all year long I could use Nutella for, why limit myself? So I made the trek to Costco and bought myself the motherload pack that only Costco carries and found this recipe from Giada De Laurentiis.

Nutella Smoochies
(24 cookies)

1 3/4 cups flour
1 t baking soda
1/2 t salt
1/2 cup nutella
1/2 cup butter, softened
1/2 cup sugar, plus more to roll the dough in (about another 1/2 cup)
1/2 cup brown sugar
1 egg
1 t vanilla
Hershey's kisses

Preheat oven to 375.  In a medium bowl, combine flour, baking soda and salt. Set aside.

In another bowl, place the Nutella, butter, and both sugars.  Using a hand mixer beat the ingredient together until creamy. Add the egg and vanilla and blend until combined.  Add the dry ingredients and mix until incorporated.

Shape the dough into walnut sized balls and roll in sugar.  Place the cookies on a cookie sheet.  Bake for 6 minutes.  Remove the cookies, quickly place a kiss in the middle of each, pressing down slightly.  Return the cookies to the oven for another 2-3 minutes.  Cool on a wire rack.

Fruit Pizza

This is one dessert that I have been making for a long time. It is easy, quick and oh so yummy! I also LOVE the way it looks and you can really change it up depending on what fruit you use.

Fruit Pizza

Sugar cookie dough (I use half a batch of these...but you can also used premade, store bought)

1 (7 oz) jar marshmallow cream

8 oz cream cheese

Fruit (I LOVE berries on this... mango, kiwi and peaches are also wonderful)

Press cookie dough evenly into a tart pan (or cookie sheet) until about 1/2 inch thick. Bake according to directions for about 10 minutes or until golden around the edges and cooked in the middle. Let cool. Mix together the cream cheese and marshmallow cream until smooth. Spread the frosting on the cooled cookie. Slice the fruit and arrange onto of the frosting anyway you like.

*If you use a cookie sheet you will probably need the full batch of my sugar cookie dough. If you only use half the batch, do not cover the whole cookie sheet, it will be to thin.

Gingersnap Cookies with White Chocolate Chips

I love soft gingersnaps, so when I saw this recipe at Two Peas and Their Pod, I was totally excited to try them. The white chocolate chips are the perfect compliment to these. I altered the recipe slightly to fit my liking.

Gingersnap Cookies with White Chocolate Chips

(makes about 3 dozen cookies)

1 cup butter, at room temperature

1 cup sugar

1/2 cup molasses

2 T canola oil

1 t vanilla

2 1/4 t baking soda

1/2 t salt

1 1/4 t cinnamon

1 1/4 t ground cloves

1 t ground ginger

2 eggs

3 1/2 cups flour

1 1/2 cups white chocolate chips

1 cup sugar - for rolling cookie dough in

Preheat oven to 350. Cream together butter and sugar until smooth. Beat in molasses, oil, vanilla, baking soda, salt and spices. Mix well. Add the eggs, one at a time and beat until smooth. Slowly add in the flour. Stir in the white chocolate chips. Scoop the cookie dough into balls and roll in the sugar. Place on cookie sheet about 2 inches apart. Bake for 10 minutes, the cookies should still be soft. Let cool on pan for five minutes and then move to wire rack to cool completely.

Hot Chocolate Cookies

Oh WOW! These are so good. When I saw the name of these cookies over at Tasty Kitchen, I just knew I couldn't go wrong. I guess I know what kind of cookies Santa is getting this year!

Hot Chocolate Cookies

(adapted from Tasty Kitchen)

(makes about 4 dozen)

2 sticks butter, at room temperature

1 cup sugar

2/3 cup packed light brown sugar

2 eggs

1 t vanilla

3 1/4 cups flour

4 packages (1 ounce each, NOT sugar free) Hot chocolate mix

1 t salt

1 1/4 baking soda

1/2 t cinnamon (optional)

1 cup each milk, semi-sweet and white chocolate chips

Preheat oven to 350. Cream together butter and sugars. Add eggs and vanilla and mix well. In a separate bowl, combine flour, hot chocolate mix, cinnamon, salt and baking soda. Add the dry to the wet in 3 or 4 parts, mixing after each. Stir in the chips. Chill dough for about 1 hour. Scoop dough onto a cookie sheet and bake for 9-11 minutes, until the edges are golden brown. Let cool on pan for a few minutes before removing.

Monster Cookies

These cookies are from The Pioneer Woman. They have SOOOO much in them and they are SOOOOO good! Now, I am a succor for cookies, almost any kind, but these are one of my favorites. There are so many flavors happening and they are so rich. Need, I say more? Do you need more convincing? I could go on and on! But instead, just go make some yourself! I used these cookies as an excuse to photograph my cute new cookie plate and adorable Fall apron my mom gave me! She is the BEST!

Monster Cookies

2 sticks butter, softened

1/2 cup sugar

1 1/2 cups brown sugar (I used dark)

2 eggs

1 T vanilla (yes, Tablespoon)

1 1/2 cups flour (I added a little more, about 1/8 to 1/4 cup)

1/2 t baking soda

1 t baking powder

1/2 t salt

1 1/2 cups oats (I used quick)

1/2 cup mini M&M's

1/2 cup chopped pecans

3/4 cup chocolate chips

1/2 cup peanut butter chips

2 1/4 cups rice krispies

Preheat oven to 375. Cream together the butter and sugars. Add the eggs one at a time. Add vanilla. Add flour, baking soda, baking powder, and salt and mix well. After that, add the rest of the ingredients leaving the rice krispies until the very end. Mix until just combined, do not over mix.

Scoop onto a cookie sheet and bake until golden brown, about8-10 minutes. Cool on a rack.

Grasshopper Pie

This week was my Wyatt's birthday! He LOVES mint ice cream and anything green! So, when I saw this recipe over at My Kitchen Cafe, I knew I had to make it his birthday cake. It was a big hit and fun to do an ice cream cake instead of the traditional.

Grasshopper Pie

(8 servings)

Crust:

2 cups chocolate cookie crumbs (I used Oreos, about 20)

5 T butter, melted

Pie:

1 quart mint chocolate chip ice cream

1 quart chocolate ice cream

Garnish:

1 c whipping cream

2 T powdered sugar

1 t vanilla

10 Andes Mints

(directions borrowed from My Kitchen Cafe)

Combine the crushed cookie crumbs and the butter together in a medium bowl until the cookie crumbs are well-moistened and the mixture looks and feels like wet sand. Press the crumbs into a 9- or 10-inch springform pan and refrigerate or freeze until set (about 30 minutes).

While the crust is in the refrigerator, take out the mint chocolate chip ice cream and let it sit at room temperature for 15-ish minutes to soften up a bit. Scoop the softened ice cream into a medium bowl (you can use the same one as the cookie crumbs, if you like!) and stir the ice cream until it is smooth. You don’t want it overly melted here – just try to stir it all up so it is easy spreadable but is still cold and icy. Spread the ice cream over the cookie crust in an even layer. Cover with plastic wrap and freeze until firm, at least an hour.

Follow the same step above with the chocolate ice cream and spread it on top of the mint chocolate chip ice cream (make sure the mint ice cream is thoroughly frozen so the layers don’t mix). Once the chocolate ice cream has been spread evenly, again cover with plastic wrap and freeze for 1-2 hours or longer depending on your freezer (or tightly covered up to a three days). My pie held up much better after sitting in the freezer over night. I will plan to do it that way next time.

When you are ready to serve the pie, whip the heavy cream into stiff peaks with the powdered sugar and vanilla. To make the Andes mint curls hold the mint nestled in a paper towel with one long thin edge exposed above the top of the paper towel. Take a vegetable peeler and gently shave off curls from the long, thin edge. Repeat this process until you have the desired amount of curls to garnish with (I shaved the curls early in the day and kept them on a plate in the freezer until I was ready to use them). You can microwave the mint for 4-5 seconds on power 20 if you want. This is supposed to make the shaving easier but I was fine without doing that.

Unmold the grasshopper pie from the springform pan and pile the whipped cream on top of the ice cream. Spread in large dollops over the top of the pie. Sprinkle with the curls. Cut the pie into slices and serve immediately. If you are planning to have leftovers, serve the whipped cream on each piece separately instead of the whole pie, as the whipped cream doesn’t fare as well being frozen on top of the pie for a long period of time.

Snickerdoodles

This recipe comes from my Grandma Twinkle.  I just love these because they remind me so much of my childhood and my mom!

Snickerdoodles

(makes about 2 1/2 dozen)

1 C. crisco

1 1/2 C. sugar

2 eggs

2 3/4 C. flour

2 t. cream of tartar

1 t. baking soda

1/2 t. salt

Preheat oven to 400. Mix together crisco and sugar. Then add eggs. Add the rest of the ingredients and mix until combined. Form into walnut sized balls and roll in cinnamon and sugar mixture*.

 * 2 T sugar and 1 T cinnamon.

Bake on ungreased cookie sheet for 8-10 minutes