Tag Archives: cookies


New York Times Chocolate Chip Cookies

I was on a mission to find the best chocolate chip cookie recipe.


It is safe to say that I have completed my mission.

Now this recipe is a little time consuming but the wait is worth it.


These really are the perfect all around cookie.

New York Times Chocolate Chip Cookies
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New York Times Chocolate Chip Cookie Recipe
Serves: 18-24
  • 2 cups minus 2 tablespoons (8½ ounces) cake flour
  • 1 & ⅔ cups (8½ ounces) bread flour
  • 1¼ teaspoons baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons kosher salt
  • 1¼ cups (10 ounces) unsalted butter, at room temperature
  • 1¼ cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 & ⅓ cups (20 ounces) dark chocolate chips
  • Sea salt, for sprinkling
  1. Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
  2. Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips.
  3. Press plastic wrap against the dough and refrigerate for at least 24 hours, up to 72 hours.
  4. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
  5. Scoop 3½-ounces of dough, roll into a rough ball (it should be the size of a large golf ball) and place on the baking sheet. Repeat until you have six mounds of dough on the cookie sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer the parchment or silicone sheet to a wire rack for 10 minutes, then transfer the cookies onto another cooling rack to cool a bit more, until just warm or at room temperature. Repeat with remaining dough (or keep some of the dough refrigerated for up to 3 days, and bake cookies at a later time). Store leftover cookies in an airtight container at room temperature for up to 3 days.

Recipe notes:

-I have used all purpose flour for both of the flours in a pinch and the recipe still worked great!
-I also used a 2 3/4 oz scoop and the cookies were plenty big!


St. Patrick’s Day Cake Batter Oreo Cookies

I really can not believe that March is almost halfway over!  This year has really been flying by!


My kids are already on spring break, and I kid you not I was taken aback when by daughter told me on Friday that they didn’t have school for two weeks.  It really snuck up on me!


One thing we can do over the break is make these cookies!  They are super easy and so yummy! They can really be customizable for any holiday, just change up the sprinkles.  I found these cute shamrocks at my local cake store.

I do have grip about the sprinkles you can find at the local box stores.  Why do they go right from Valentine’s Day to Easter?  Doesn’t St. Patricks Day deserve some love?  I think so.


Anywho, make these cookies.  You will be glad you did.


St. Patrick's Day Cake Batter Oreo Cookies
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St. Patrick's Day Cake Batter Oreo Cookies
Serves: 18-20
  • 1 and ¼ cups all-purpose flour
  • 1 and ¼ cups yellow or vanilla boxed cake mix
  • ½ teaspoon baking soda
  • ¾ cup butter, softened
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg
  • 1  1/2 teaspoons vanilla extract
  • ⅔ cup semi-sweet chocolate chips
  • ½ cup sprinkles
  • 10 Oreos, crushed into pieces
  1. In a bowl, combine the flour, cake  mix, and baking soda
  2. Cream together the butter and sugars until light and fluffy. About 1 minute.  Add in the egg and mix well. Add the vanilla and mix again.
  3. Add the flour mixture to the wet ingredients and mix until just combined. Gently stir in the chocolate chips, Oreos, and sprinkles.
  4. Cover and chill for at least 2 hours, but up to 3 days.
  5. When ready to bake, preheat your over to 350 degrees. Scoop about 2 tablespoons of  the cookie dough onto the baking sheet and use your hands to form it into a ball. Bake for 10-12 minutes, or until just starting to turn light brown.
  6. Cool for  few minutes on the baking sheet, then place on a cooling rack and continue to cool to room temperature.
  7. Eat!

Recipe from Sally’s Baking Addiction and can be found here.



Chocolate Candy Cane Kiss Cookies

Another chocolate and peppermint recipe??? But why not?  It’s Christmas time and the flavors together are just so great! These cookies are rich from the chocolate base with a kick of peppermint from the white chocolate and peppermint flavored kisses.


These are so pretty and festive looking too.  Not to mention the taste!  The taste can’t be beat!

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First you need to round up your little elves to help with the dough.

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And get the littlest elf to unwrap kisses (and he did great! He unwrapped that whole bowl all by himself and didn’t even eat one!)


Plop the cookie dough on the cookie sheets and bake them off.  Right when they come out place a kiss in the center of each cookie, pressing down to adhere it to the cookie. Remove from cookie sheet and allow to cool completely so the kiss will harden.  You can place them in the fridge if you would like.


This is the last chocolate peppermint recipe I swear.  Maybe.

5.0 from 1 reviews
Chocolate Candy Cane Kiss Cookies
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Chocolate Candy Cane Kiss Cookies
Serves: 48
  • 1 cup butter, softened
  • 1 cup brown sugar, lightly packed
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon peppermint extract
  • 2½ cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ⅓ cup unsweetened cocoa powder
  • 1 12 oz bag or 2 cups semi sweet chocolate chips
  • 1 bag of Candy Cane Hershey's Kisses, unwrapped
  1. Preheat oven to 350 degrees.
  2. In a stand mixer cream the butter and sugars until nice and fluffy (about 3-4 minutes). Add in the eggs one at at time, and then the extracts.
  3. In a separate bowl combine the flour, salt, baking powder, baking soda, and cocoa.  Add to the wet ingredients.  Stir in the chocolate chips.
  4. Place scant tablespoons on an ungreased cookie sheet.  Bake for 8-10 minutes.  Remove from oven and immediately place a kiss in the center of each cookie, pressing down to adhere the kiss to the cookie. Remove from cookie sheet and cool completely.  Allow the kiss to harden.  You may place the cookie in the fridge to speed up the process.
  5. Eat!

Recipe inspired by Our Best Bites.


White Chocolate Peppermint Cookies

I love peppermint at any time during the year, but especially during the holidays.  And in some white chocolate and you have a match made in heaven.


These cookies are so tender due to the cornstarch in the dough, plus they use melted butter so you don’t have wait around for the butter to soften. Score!

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3 Ingredient Dessert Bars

If you are looking for a quick and easy dessert this holiday season, you have come to the right place!  My 3 ingredient dessert bars are great for those busy nights that are bound to happen this November and December.  With 3 ingredients: brownie batter, cookie dough, and chocolate frosting you can’t go wrong! One great thing about these bars is that you can make them as easy or as hard as you would like.  You could use your favorite brownie or cookie dough recipe (or use a mix like I did).  Or is your aunt’s cousin’s uncle makes a too die for chocolate frosting then by all means use that!  I’m showing you the easiest and fastest way to get this dessert from pantry to table!  Plus the combinations are endless!  You could use peanut butter cookie dough, or make blondies instead of brownies, you could use cream cheese frosting.   You will thank me.


I used the Betty Crocker trio seen above.

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You will need to mix up your brownie mix and cookie dough mix per package directions.


Then just start pouring and ploping into the pan.  Pour prepared brownie mix into a 9×13 baking dish.  Then plop the cookie dough all around.  Bake it off for about 35mins.


Once cooled, cover with chocolate frosting.


The cookies and brownies together are decadent, but then cover the whole thing in chocolate frosting?  Your welcome.

3 Ingredient Dessert Bars
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Serves: 20
  • 1 box of brownie mix, prepared per package directions
  • 1 bag cookie  dough mix, prepared per package directions
  • 1 can chocolate frosting
  1. Preheat oven to 350.
  2. Pour prepared brownie mix into a greased 9 x 13 baking dish.
  3. Plop the prepared cookie dough all over the brownie batter.
  4. Bake at 350 degree for about 35 mins or until lightly browned.
  5. Cool.  Frost with chocolate frosting.
  6. Eat!