Chocolate Chunk Cookies

There are TONS of recipes for chocolate chip cookies out there, but I had to share this one with you all!  There is a little "secret" ingredient at the end that makes these one of the best!  Little chewy, little bit crunchy, and a whole lot of YUMMY!

Enjoy!

Chocolate Chunk Cookies

1 Cup Shortening (Crisco)
1 Cup Brown Sugar
1/2 Cup White Sugar
1 Tsp Vanilla
2 Eggs
2 1/3 Cup Flour
1 Tsp Soda
1 Tsp Salt
1 - 11.5 Oz Bag Chocolate Chunks (or any large chips)

Preheat oven to 375 degrees.  Cream together shortening and sugars until fluffy.  Beat in vanilla and eggs.  Add dry ingredients until blended, then stir in chocolate chunks.  Place rounded tablespoons of dough on parchment lined pan.  Lastly (the important step not to miss), sprinkle a bit of coarse sea salt over each cookie.  Bake for 11 minutes (don't over bake - should just be starting to brown on edges).  Let cookies cool on pan for a few minutes before moving to cooling rack.

Pecan Pie Thumbprint Cookies

I came across this recipe awhile back, pinned it on Pinterest and then completely forgot about it (that's never happened to you either, right?!).  A week or so ago, I was doing a big group baking session and really wanted something different and went searching around on my Pinterest.  I came across these and at first thought they were more work than I wanted.  I ultimately ended up deciding to give them a try and let me tell you!  First, they really weren't difficult or time consuming at all and second, they were AMAZEBALLS!  Make these for your next cookie exchange, you won't regret it!  Please excuse my iPhone photography - I left my big girl camera at home!

Enjoy!

Pecan Pie Thumbprint Cookies

3/4 Cup Butter, softened
1 Cup Brown Sugar, packed
1 Egg
1 Tsp Vanilla
2 Cups Flour
1 Tsp Baking Powder

Filling:
1 Cup Pecans, chopped
1 Cup Brown Sugar, packed
1/4 Cup Heavy Cream
1 Tsp Vanilla
1/8 Tsp (pinch) Ginger
1/8 Tsp Cinnamon
1/8 Tsp Cloves

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.

For cookie dough; combine butter and brown sugar - mixing until fluffy.  Add egg and vanilla, mix until combined.  Add flour and baking powder, mix until combined and dough pulls together.  Set dough aside.

For filling; in a separate mixing bowl, mix pecans, brown sugar, and spices together.  Add cream and vanilla, mix until well combined.

Roll out cookie dough in 1.25" balls (I use a cookie scoop to measure them out) and space about 2" apart on your pan.  Once you have rolled all the cookie dough into balls, make an indentation in the center of each, rolling your thumb around to slowly stretch the dough out. Fill each indentation with approximately a teaspoon of the pecan filling.

Bake for 10-12 minutes, until edges are brown.  Let cool on pan for 5 minutes or so before transferring to a wire rack to finish cooling.

Makes approximately 20 cookies.

Peanut Butter Candy Corn M&M's Cookies

 

You see those up ^^^ there??  They're pretty amazing!  They totally gave me the inspiration for today's recipe!  Candy Corn M&M's were out last year for Halloween season and due to my love of white chocolate, I snatched up a bag right away!  Last week when I was out doing my weekly cruise around Target, I noticed they were back out in the Halloween aisles.  The wheels immediately started turning because they belonged baked in something yummy!  Then it hit me...PEANUT BUTTER COOKIES!  To say they turned out amazing is an understatement!  The combo of yummy peanut butter chewy, yet crispy cookie with a punch of white chocolate is so yummy!

This is a GREAT base peanut butter cookie recipe and are yummy all on their own!  They have a very similar texture to Mrs. Field's famous peanut butter cookies.  And when Candy Corn M&M's aren't in season, substitute with your favorite white chocolate chip! :)

Enjoy!

Peanut Butter Candy Corn M&M's Cookies

2 1/2 Cups Flour
1/2 Tsp Baking Soda
1/4 Tsp Baking Powder
1/4 Tsp Salt
1 Cup Butter, softened
2 Cups (1 - 16 oz container) Peanut Butter
1 1/4 Cups Sugar
1 1/4 Cups Brown Sugar
3 Eggs
2 Tsp Vanilla
1 Bag Candy Corn M&M's

Preheat oven to 325 degrees.  In medium bowl, whisk together flour, soda, powder, and salt - set aside.  With mixer, cream together butter, peanut butter and sugars until nice and fluffy.  Add eggs, one at a time, and then vanilla.  Slowly add in flour mixture until combined (don't over mix).  Stir in M&M's.  Cover bowl and refrigerate for at least 15 minutes.  Drop dough by rounded teaspoonfuls (I use a standard cookie scoop) and then flatten with the back of the scoop in the middle (I keep my dough in the refrigerator between batches).  Bake for 16-20 minutes (mine were perfect at 17.5), until edges are just starting to brown - do NOT over bake.  Let cookies cool on pan for 5 minutes before transferring to cooling rack.

*Yield: Approximately 6 Dozen Cookies

Butterscotch Toffee Cookies

These cookies are buttery, crispy, soft in the middle, and just plain yummy!   I love a good cookie with butterscotch chips and with the added bits of toffee in these, I was in heaven.  I made large cookies and got about 2.5 dozen (baked for 14-16 minutes).  I'm sure if you made average size you would get close to 4 dozen yummy cookie goodness to share!

Enjoy!

Butterscotch Toffee Cookies

4.5 Cups Flour
1 Tsp Salt
1 Tsp Baking Soda
1 Tsp Cream of Tarter
1 Cup Butter, softened (do NOT substitute)
1 Cup Brown Sugar, packed
1 Cup Granulated Sugar
1 Cup Oil
1 Tsp Milk
2 Tsp Vanilla
1 Egg
1 - 12 oz Pkg Butterscotch Chips
1 Cup Toffee Pieces

Preheat oven to 350 degrees.  In large bowl, sift together (or us my trick: mix with a whisk) flour, salt, baking soda, and cream of tarter then set aside.  Next, cream together butter and sugars with mixer until fluffy.  Slowly add in oil, milk, vanilla, and egg - mix until well combined.  Add in reserved flour mixture a little at a time.  Stir in chips and toffee pieces.  Drop by tablespoonfuls, flattening the dough with the back of scoop/spoon (these will not spread much).  Bake for 8-10 minutes, edges will just be starting to brown - let sit on pan for 5 minutes before transferring to wire rack to finish cooling.

M&M Cookies

Hi Everyone!  Sorry, I haven't been around much lately.  Life has been extremely busy.  Just wanted to let you know I'm still cooking and baking up a storm!  Many of my posts may contain iPhone pictures, but I do intend to post more often!

Note:  This is a great base recipe, you can change up the M&M's for your favorite "chip."

Enjoy!

 
M&M Cookies

1/2 Cup Butter, softened
1/2 Cup Butter Flavored Shortening
1 Cup Brown Sugar, packed
1/2 Cup White Sugar
2 Eggs
1 1/2 Tsp Vanilla
2 1/2 Cups Flour
1 Tsp Baking Soda
1 Tsp Salt
1 1/2 Cups M&M's

Cream butter, shortening, and sugars together until fluffy.  Add eggs and vanilla.  In another bowl, sift together dry ingredients (or use a whisk to mix together), then add to butter mixture a little at a time until well belded.  Stir in M&M's.  Drop by teaspoonful and bake for 9-12 minutes, let cool on pan before transferring to a cooling rack.


I made these with mini M&M's and placed a few on top of each dough-ball before baking.  I also used one of my smaller scoops and got about 60 cookies out of the batch.

Alice's Sugar Cookies

When I was young, I would go to my grandparent's to stay for a few weeks in the summer.  My grandma was an incredible cook, as were all of her sisters.  During my stay, we always went here and there for coffee and visits with people.  Where ever we wound up for a visit, usually had some sort of treat on the table.  You can't serve coffee alone - did you know that?!  At least you can't around these parts.  We went to my grandma's sister's house quite often - Alice always had the yummiest cookies (they ranked right up there with my grandma's).  These sugar cookies happened to be one of my favorites - I remember sneaking as many as I could off the plate because she would always fill the plate back up for us! :)  These literally melt in your mouth and will bring you right back to grandma's house!

Enjoy!

Alice's Sugar Cookies

1/2 Cup Butter, softened
1/2 Cup Shortening
1 Cup White Sugar
1 Egg
1 Tsp Vanilla
1/2 Tsp Baking Soda
1 Tsp Cream of Tarter
2 Cups Flour (may need more depending on stickiness of dough)
1/2 Cup Powdered Sugar

Preheat oven to 350 degrees.  With mixer, cream together butter, shortening, and sugar until good and fluffy.  Add egg and vanilla, beat well.  Add remaining ingredients and beat until well combined.  Roll dough into 1" balls and roll in white sugar.  Place on pan and gently flatten with fork, bottom of a glass, meat tenderizer, or whatever you can find.  Bake for 10-12 minutes until edges are starting brown.  Let cool on pan for 5 minutes, then finish cooling on rack.

Gingerbread Crinkles

Today we have a guest who never disappoints - a little something from Krysta's kitchen to warm your bellies! :)

Enjoy!
--------

I found this recipe on a foodie blog that I frequent almost daily. Why do I go to this blog nearly everyday, you ask? Because the recipes simply DO NOT disappoint! I love checking to see what new things Annie is whipping up in her kitchen - and using them for inspiration in my own kitchen!

This dough works to make cut-out cookies as well, I just find most cut-out cookies to be a bit on the large side for my taste - and I like the "rustic" look of the crinkles.

So, without further ado - here is the recipe! I hope you enjoy!

*krysta*

Gingerbread Crinkles
(adapted from recipe found at Annie's Eats)

Ingredients:
4 Cups All-Purpose Flour
1 Tsp Salt
1½ Tsp Baking Powder
½ Tsp Baking Soda
1 Tsp Ground Cinnamon
1½ Tsp Ground Cloves
2 Tsp Ground Ginger
1 Tsp Ground Nutmeg
1 Cup Unsalted Butter, room temperature
1 Cup Sugar
1 Cup Molasses
1 Large Egg

Directions:

• In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and spices to combine; set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
• Mix in the molasses and egg until combined. Add in the dry ingredients and mix just until incorporated.
• Cover the bowl and chill the dough for at least one hour.
• Preheat the oven to 350° F. Line baking sheets with parchment paper. Using a 1 Tbsp scoop (I used the smallest Pampered Chef scoop) form a ball and roll it in the granulated sugar - then place on the parchment lined sheet about 2 inches apart. Take a fork and flatten the ball to about a 1/4 inch thickness.
• Bake for 10 minutes.
• Remove from the oven and let cool on the baking sheets for 10 minutes. Transfer to a wire cooling rack and let cool completely.

Gingersnaps

Oh man, just the smell of these baking...  These are the melt in your mouth goodness, Grandma always served in the fall, at Thanksgiving, or maybe even Christmas.  If you love spice in the fall, you won't want to by-pass this recipe.  I use butter flavored Crisco when I make these - if you wish to use butter, they will just be a little more crunchy.  When mixing the dry ingredients, I simply use a whisk to stir them together - no sifting necessary. :)

Enjoy!

Gingersnap Cookies

2 Cups Flour
1 Tbsp Ground Ginger
2 Tsp Baking Soda
1 Tsp Ground Cinnamon
1/2 Tsp Salt
3/4 Cup Shortening
1 Cup Sugar
1 Egg
1/4 Cup Dark Molasses
1/3 Cup Cinnamon Sugar

In medium bowl; sift together flour, ginger, baking soda, cinnamon, and salt - set aside.  In separate mixing bowl, beat shortening until fluffy then slowly add sugar.  Add egg and molasses until well combined.  Lastly, add flour mixture a little at a time, a soft ball of dough will form.  Scoop/make 1" balls of dough and roll and in cinnamon sugar.  Place on ungreased cookie sheet and bake in 350 degree oven for approximately 10 minutes.  Remove from pan and cool on wire racks.

Yields: Approximately 3 Dozen Cookies

Cream Cheese Cut-Out Cookies

Happy Halloween from MCC!!  Hope all of your gouls and goblins are ready for tricks and treats tomorrow.  :)  I love this recipe!  I've had this recipe since my high school days of baking cookies with my good friend Laura.  This is my go-to cut-out recipe for every season - here are some delightful pumpkins for you all!!

Enjoy!

Cream Cheese Cutout Cookies

1 Cup Butter, Softened
1 - 8 oz Package Cream Cheese, Softened
1 1/2 Cups Sugar
1 Egg
1 Tsp Vanilla
1/2 Tsp Almond Extract
3 1/2 Cups Flour
1 Tsp Baking Powder

In mixer, beat butter and cream cheese until well combined.  Add sugar and beat until fluffy.  Then, add egg, vanilla, and almond extract - beating well after each addition.  In another medium bowl, mix flour and baking powder - slowly add flour mixture to cream cheese mixture, beating until well-combined.  Divide dough in half, cover, and chill for 1-2 hours (or overnight) until dough is easy to handle.  On floured surface, roll dough to 1/8" thickness.  Cut with cookie cutters and place on ungreased cookie sheets.  Bake in 375 degree oven for 8-10 minutes (top will just be starting to brown).  Remove to wire racks to cool.  Decorate with almond frosting.

Double Peanut Butter Chocolate Chip Cookies

Wow...that's a mouthful of a name for a cookie isn't it?!  As you all can probably tell, I have a thing for anything with peanut butter and chocolate.  For example, this recipe, this recipe, and this recipe!  I also have a thing for cookies. :) Throw the two together and I have to control myself from eating a whole batch and drinking a gallon of milk with them! 

This is a big batch (makes about 4+ dozen) and could easily be halved.

Enjoy!

Double Peanut Butter Chocolate Chip Cookies

2 1/2 Cups Flour
1 1/2 Tsp Baking Soda
1 Tsp Baking Powder
1/4 Tsp Salt
1 Cup Butter, Softened
2 Cups Peanut Butter (1-16oz jar will do the trick)
1 1/2 Cups Sugar (Plus some for rolling the dough in)
1 Cup Brown Sugar, Firmly Packed
2 Large Eggs, room temperature
2 Tbsp Milk
2 Tsp Vanilla
1 Cup Peanut Butter Chips
1 Cup Chocolate Chips

Preheat oven to 350 degrees. 

In a large bowl, combine flour, soda, powder, and salt.  Set aside.

In another large bowl, cream butter and peanut butter until fluffy.  Add the sugars and beat until smooth.  Then add eggs, one at a time, mixing well after each.  Add milk and vanilla extract.  Add flour mixture and beat thoroughly.  Stir in chips.  Roll rounded teaspoonfuls in sugar and place on pan.  Flatten with a fork in crisscross pattern (like picture above) or flatten with a spatula/bottom of a glass, back of spoon, etc.  Bake for 10-12 minutes (do not overbake - cookies will appear underdone).  Let cool on cookie sheet for 1-2 minutes before transferring over to cooling racks to cool completely.

Chocolate Zucchini Cookies

These beauties are incredible!  No one (even your picky kids OR spouse) will taste the vegetables in these! They bake up soft and cake-y and have the most wonderful flavor. 

If you just grate the zucchini, it will be more noticeable in the cookie.  I use my food processor and grind it up a little more after grating so it's less visible.  Either way, you won't notice a texture difference in the cookie.

Enjoy!

Chocolate Zucchini Cookies

1 Cup Grated Zucchini
1 Cup Brown Sugar
1 Tsp Baking Soda
1/2 Cup Butter, softened
1 Egg
1 Tsp Vanilla
2 Cups Flour
1/2 Tsp Salt
1 Tsp Cinnamon
2 Tbsp Cocoa
12 Oz Semi-Sweet Chocolate Chips
1 Cup Chopped Walnuts (Optional - I don't use them)

Combine zucchini, brown sugar, baking soda, and butter until blended.   Add egg and vanilla into zucchini mixture.  Add remaining ingredients - folding in chocolate chips and nuts (if desired).  Chill dough for 1 hour.  Drop by heaping teaspoonfuls onto ungreased pan.  Bake at 375 degrees for approximately 10 minutes.  Don't over-bake cookies, you'll want them soft to the touch, but not gooey in the middle after cooling.

Yields approximately 30 - 2" cookies.

MONSTER Cookies

These really are MONSTER cookies!!  Peanut butter, oatmeal, m&m's...how could you go wrong?!  This makes a HUGE batch of cookies - so get out the biggest bowl you have and then find a bigger one because you're going to need it!  This recipe can easily be halved or even quartered for a more manageable bowl of dough.  I often give up on using a spoon to stir this and use my (clean) hands to mix.  These also freeze really well for a quick treat at a later date. :)

Enjoy!

Monster Cookies

12 Eggs
2 lb Brown Sugar
4 Cups White Sugar
1 Tbsp Vanilla
1 Tbsp Corn Syrup
1 lbs Butter, softened (do not substitute with margarine)
3 lbs Peanut Butter
8 Tsp Baking Soda
18 Cups Raw Oatmeal
1 lb Chocolate Chips
1 lb M&M's

Preheat oven to 350 degrees.  In large bowl, dish pan, kitchen sink (kidding...eww) mix all the ingredients in the order given.  Drop on cookie sheet with an ice-cream scoop, flattening top slightly.  Bake for 12 minutes until edges are just starting to brown - do not over bake, they'll look a little doughy coming out, but will firm up as they cool.  Cool on pan for 5+ minutes before transferring to cooling rack to finish.

Note:  One cup of oatmeal equals about 3 ounces - so, you're going to need more than just one 42 ounce canister for the full recipe.  Old fashioned oats work best.  Peanuts and raisins can also be added if desired.  If you notice your cookies not getting brown after 12 minutes, increase oven temperature in 5 minute increments.

Here's an adjusted recipe for a smaller batch...

Monster Cookies

2/3 Cup Butter, softened (do not substitute with margarine)
1 1/2 Cups Brown Sugar
1 1/3 Cups White Sugar
4 Eggs
1 Tsp Vanilla
1 Tsp Corn Syrup
1 lb (approximately 1 3/4 Cup) Peanut Butter
3 Tsp Baking Soda
6 Cups Raw Oatmeal
1 Cup Chocolate Chips
1 Medium Bag of M&M's

Preheat oven to 350 degrees.  In large bowl, mix all the ingredients in the order given.  Drop on cookie sheet with an ice-cream scoop, flattening top slightly.  Bake for 12 minutes until edges are just starting to brown - do not over bake, they'll look a little doughy coming out, but will firm up as they cool.  Cool on pan for 5+ minutes before transferring to cooling rack to finish.

Double Chip Crunch Cookies

I have had this recipe for a long time.  My good friend Laura introduced them to me years ago- we were the girls in high school making cookies and brownies for our friends!  :)  I loved them so much, that when I went away for college my freshman year, I begged her to make them for me!!  Of course, she made them and I still remember getting the package of cookies and not wanting to share them with a soul!  This is definitely one of my top cookie recipes!

Enjoy!

Double Chip Crunch Cookies

1 Cup Butter, Softened
3/4 Cup Brown Sugar, packed
1/2 Cup Sugar
2 Large Eggs
1 Tbsp Vanilla
2 3/4 Cups Flour
1 1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1 Cup English Toffee Bits
1 1/2 Cups White Chocolate Chips
1 1/2 Cups Milk Chocolate Chips

Preheat oven to 350 degrees. 

Cream butter; gradually add sugars, beating well.  Add eggs and vanilla, beat well.  In a separate bowl, combine flour, baking powder, soda, and salt, stir well.  Add dry ingredients slowly to butter mixture, beating at low speed until blended.  Stir in toffee bits and chocolate chips. 

Drop dough by heaping tablespoonfuls onto un-greased cookie sheet.  Bake 10-12 minutes, until cookie is slightly browned.  Let cool slightly before transferring to cooling racks.

Chocolate Chip Cookies w/an unexpected {Healthy!} TWIST!

I'm so happy to be a guest-poster on Molly Crocker Cooking! Thanks Molly for inviting me!! :)

I am a sucker for chocolate chip cookies. I have a favorite go-to chocolate chip cookie recipe that never fails to produce the BEST chocolate chip cookies. Today, I couldn't find that recipe, so I experimented with something a little different, and these cookies did NOT disappoint!

With a healthy addition of oats and whole wheat flour as well, these definitely moved to the top of my recipe arsenal!

Enjoy!
*krysta*




Chocolate Chip-Oatmeal-Pecan Cookies

1/2 c Butter, melted
1/2 c Shortening
1 c Packed Brown Sugar
1/2 c Sugar
2 tsp Vanilla Extract
2 Eggs
3/4 c Rolled Oats
1 1/2 c Whole Wheat Flour (I used Stone Ground)
2 Tbsp All-Purpose Flour (you can add more if your dough seems sticky.)
1 tsp Baking Soda
Dash of Salt
1 (12 oz) bag Chocolate Chips (I used a mix of Milk Chocolate and Semi-Sweet.)
1 (6 oz) bag Pecan Halves, toasted & chopped

Preheat Oven to 350 degrees.

Toast Pecan Halves and Chop - set aside.

Cream butter, shortening and sugars - then add eggs and vanilla until fluffy. Stir together oats, flour, baking soda, and salt; gradually add to butter mixture, beating until well blended. Stir in chocolate chips and chopped pecans. Shape dough into 1" balls (I just use my small Pampered Chef cookie scoop with the rounded part facing up). Place 2 inches apart on lightly greased cookie sheets.

Bake 10-12 minutes until lightly browned; remove from oven. Let the cookies rest on the pans for another couple minutes, then transfer to wire racks to cool completely.

Makes approximately 3 dozen cookies.

Peanut Butter Temptations

These cookies (also known as peanut butter blossoms) are incredibly addicting - you won't be able to stop popping them in your mouth!  One batch is usually perfect for us, otherwise we would all have a tummy ache! :)  We make them all year round, but these make a great addition to your Christmas cookie assortment.

Enjoy!

Peanut Butter Temptations

Approximately 40 Miniature Reeses's Peanut Butter Cups  (11 oz Bag)

1/2 Cup Butter, softened

1/2 Cup Sugar

1/2 Cup Brown Sugar, packed

1/2 Cup Creamy Peanut Butter

1 Egg

1 Tsp Vanilla

1 1/2 Cups Flour

1 Tsp Baking Soda

1/2 Tsp Salt

Preheat Oven to 375 degrees.  Remove wrappers from peanut butter cups.  Line mini-muffin tin with paper cups, if desired.

Cream butter, sugars, and peanut butter - then add egg and vanilla until fluffy.  Stir together flour, baking soda, and salt; gradually add to butter mixture, beating until well blended.  Shape dough into 1" balls (I just use my small Pampered Chef cookie scoop with the rounded part facing up).  Place one in each paper-lined or ungreased muffin cup.  Do not flatten.

 

Bake 10-12 minutes until puffed and lightly browned; remove from oven.  Immediately press peanut butter cup in center of each cookie.  Let cool for 5-10 minutes before removing from pan.

Makes approximately 3 dozen cookies.

Note: If making peanut butter blossoms, cook for 10 minutes, remove pan from oven and press candy kiss on top - cool for 5 minutes or so on pan before transferring to cooling rack.

Chocolate Nibblers

One of my best friends shared these with me...they are so darn easy AND you won't be able to stop eating them!  You can change up the cake mix for any kind you like  - they may just spread a little more than the chocolate does.  Enjoy! :)

Chocolate Nibblers

1 Betty Crocker Triple Chocolate Cake Mix
1/2 Cup Oil
2 Eggs
Powdered Sugar

Stir together cake mix, oil, and eggs until combined.  Scoop balls of dough, roll in powdered sugar and bake at 350 degrees for approximately 8 minutes.  Cool slightly before transferring to cooling rack.

Makes approximately 3 dozen cookies.