Tag Archives: chocolate chips

Eleventh Annual Twelve Days of Christmas Cookies: Peanut Butter Oatmeal Chocolate Chip Cookies

2018-05-18 17.21.37

DAY 8: Peanut Butter Oatmeal Chocolate Chip Cookies

Peanut butter=Protein; Oatmeal=Whole Grain. That makes these healthy, right? Whatever you tell yourself, these are worth the calories.

2018-05-18 17.22.06

RECIPE:

Peanut Butter Oatmeal Chocolate Chip Cookies

2018-05-18 17.21.37

1 cup unsalted butter, softened
1 cup sugar
1 cup brown sugar
4 eggs
1 Tbs vanilla extract
1 ½ cups creamy peanut butter
2 ½ cups flour
2 tsp baking soda
1 tsp baking powder
1 ½ cups rolled oats
1 ½ cups chocolate chips

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.

In a large mixing bowl, beat butter and sugars until light and fluffy. Beat in eggs and vanilla. Beat in peanut butter. Gradually beat in flour, baking soda, and baking powder. Beat in oats and chocolate chips.

Using a cookie scoop, place level scoops on baking sheets, about 2” apart.

Bake for 8-9 minutes, or until baked through. Cool on wire racks.

Makes 6 dozen cookies

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Eleventh Annual Twelve Days of Christmas Cookies: Bear Paw Cookies

Bear Paw Cookies 4

DAY 3: Bear Paw Cookies

An easy and fun alternative to regular chocolate  chip cookies. Bake your favorite plain cookie dough (or use the dough below) and add two different sized chocolate chips after baking to make a paw print pattern.

Use a very small cookie scoop (or make 1” balls)  so that the paw print pattern covers most of the cooked cookie.

Bear Paw Cookies 2

Recipe adapted from Kitchen Fun

RECIPE:

Bear Paw Cookies

  • Servings: 4 dozen small cookies
  • Print

Bear Paw Cookies 4

¾ cup unsalted butter, softened
1 cup brown sugar
½ cup white sugar
1 egg + 1 egg yolk
1 Tbs vanilla extract
2 cups flour
2 Tbs cornstarch
1 tsp baking soda
½ tsp salt
About 1 cup of regular-sized chocolate chips plus about 1 cup of larger baking chips (like Ghirardelli dark chocolate chips)

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.

In a large mixing bowl, beat butter and sugars until light and fluffy. Beat in egg, egg yolk, and vanilla. Beat in flour, cornstarch, and salt.

Using a small cookie scoop, place level scoops on baking sheets, about 2” apart (I can get 20 cookies on a baking sheet). Roll scoops of dough into balls (about 1” in diameter); return to baking sheet.

Bake for 8 minutes, or until baked through. Cookies will still look very pale. Don’t overbake. While cookies are still warm, press one large chocolate chip and three small chocolate chips into each cookie to make a paw pattern. Cool cookies completely on wire racks.

Makes about 4 dozen small cookies.

Recipe adapted from Kitchen Fun

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Twelve Days of Christmas Cookies: Dark Chocolate Cream Cheese Cookies

Dark Chocolate Cream Cheese Cookies 2

DAY 11: Dark Chocolate Cream Cheese Cookies

Rich, dark chocolate cookies studded with chocolate chips. Cream cheese (I think this may be a theme this year) keeps them soft and chewy. For the chocolate lover.

Dark Chocolate Cream Cheese Cookies 1

RECIPE:

Dark Chocolate Cream Cheese Cookies

Dark Chocolate Cream Cheese Cookies 2

1 cup unsalted butter, softened
4 oz cream cheese, softened
1 ½ cups light brown sugar
½ cup sugar
2 large eggs
1 Tbs vanilla extract
3 ½ cups flour
½ cup Hershey’s special dark cocoa powder
2 Tbs cornstarch
2 tsp baking soda
1 tsp salt
2 cups chocolate chips

Preheat oven to 350°F.  Line baking sheets with parchment paper or silicone liners.

In a large mixing bowl, beat the butter, cream cheese, and sugars until light and fluffy. Beat in eggs and vanilla.

Stir together the flour, cocoa, cornstarch, baking soda, and salt. Beat into wet ingredients. Mix in the chocolate chips. Chill dough for 20-30 minutes.

Drop by tablespoonfuls onto baking sheets. Bake for 8-9 minutes, or until barely set. Cookies will continue to set as they cool.  Cool on baking sheet for about 5 minutes before moving to a wire rack.

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Twelve Days of Christmas Cookies: Cream Cheese Chocolate Chip Cookies (Egg Free)

Cream Cheese Chocolate Chip Cookies

DAY 2: Cream Cheese Chocolate Chip Cookies

These cookies are soft and chewy, and egg-free for those with allergies. I like to keep them on hand for my daughter’s friend who has an egg allergy (if I can keep other hands out of the container!).

Here are some other egg-free cookie recipes:

RECIPE:

Cream Cheese Chocolate Chip Cookies (egg-free)

Cream Cheese Chocolate Chip Cookies

(recipe adapted from Mel’s Kitchen Cafe)

8 oz cream cheese, softened
½ cup butter, melted and slightly cooled
¾ cup brown sugar
½ cup sugar
2 tsp vanilla extract
2 cups flour
½ tsp baking soda
½ tsp salt
1 ½ cups  chocolate chips

Preheat oven to 325°F. Line baking sheets with parchment paper or silicone liners.

In a mixing  bowl, cream together the cream cheese, melted butter and sugars until light and fluffy. Mix in the vanilla.

Combine dry ingredients and then mix into the butter mixture. Add the chocolate chips and mix well.

Roll the dough into 1 to 1 ½-inch balls and place about 2 inches apart on the baking sheets. Flatten each ball slightly with the palm of your hand.

Bake for 12-14 minutes until the edges are just barely golden brown. Cool for 2-3 minutes on the baking sheet and then move to a cooling rack.

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Halloween Spider Cookies

Spider Cookies 3

Looking for an easy way to turn a chocolate chip cookie into a chocolate spider cookie? A few melted chocolate chips and a piping bag are all you need!

Use your favorite chocolate chip cookie recipe (mine is below) and cut the normal amount of chips you use about it half. After baking, add 3-4 chocolate chips to the tops of the hot cookies. Melt some more chips in a piping bag (or Ziploc bag) and use a narrow tip to pipe legs onto your spider bodies.

Spider Cookies 4

 

RECIPE:

Chocolate Chip Spider Cookies


Spider Cookies 3

¾ cup (1 ½ sticks) unsalted butter, softened
1 cup brown sugar
½ cup sugar
1 egg plus 1 egg yolk
2 tsp vanilla extract
2 cups flour
2 Tbs cornstarch
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ cups chocolate chips, divided

Preheat oven to 375°F.

In a mixing bowl, beat butter and sugars until light and fluffy. Beat in egg, egg yolk and vanilla.

In a medium bowl, mix together flour, cornstarch, baking powder, baking soda and salt. Beat into butter mixture. Stir in ½ cup chocolate chips.

Drop by tablespoonsful onto baking sheets. Bake for 8-10 minutes. Gently press 3-4 chocolate chips onto the top of each HOT cookie (these will be the spider bodies). Cool cookies on wire racks.

Place remaining chocolate chips (about 3/4 cup) in a pastry bag or Ziploc bag. Microwave for 30 seconds. Knead bag with your fingers to melt chips. Heat for an additional 10-15 seconds, if necessary.

Using a very thin tip, pipe legs around the spider bodies (chocolate chips). Let chocolate harden completely before storing.

Makes 3 dozen cookies.

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Twelve Days of Christmas Cookies: Easy One-Bowl Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars 2

DAY 4: Chocolate Chip Cookie Bars

These should be called “Super-Easy-One-Bowl-No-Mixer-I-Forgot-To-Make-Cookies-For-The-Bake-Sale-Tomorrow-Don’t-Even-Have-To-Soften-The-Butter-Chocolate-Chip-Cookie-Bars”

They are that easy.

These cookies will stay nice and chewy (without burnt edges and soggy middle) if you bake them in two 8×8” pans instead of one 9×13” pan.

Since we have one non-chocolate eater, I usually prepare the batter without the chocolate chips, put half of the batter in one pan and sprinkle the top with cinnamon/sugar. Then stir some chocolate chips into the remaining batter and put the chocolate chip version in the other pan.

Chocolate Chip Cookie Bars 1

RECIPE:

Easy One-Bowl Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars 2

1 cup butter
¾ cup white sugar
¾ cup brown sugar
2 eggs
2 tsp vanilla extract
2 ½ cups flour
2 tsp baking powder
½ tsp salt
1 ½ cups chocolate chips
1 cup chopped walnuts or pecans

Preheat oven to 350°F. Grease two 8” square baking pans (or spray with Baking Pam).

Melt butter in a large bowl in the microwave. Stir sugar and brown sugar into melted butter until incorporated. Mix in the eggs and vanilla. Stir in the  flour, baking powder and salt. Stir in chocolate chips and nuts. Spread the batter into the prepared baking pans.

Bake at 350°F for 28-30 minutes or until toothpick inserted in center comes out clean. Cool completely and then cut into squares.

Makes 32 bars

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