Chocolate Chocolate Chip Cookies

These are similar to my Double Chocolate Cookies. They were a hit at the party and went like hot cakes!

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 cups semisweet chocolate chips

6 tablespoons butter, softened

1 cup white sugar

1 1/2 teaspoons vanilla extract

2 eggs

1/2 cup confectioners' sugar

1. Combine flour, baking powder and salt. Set aside.
2. Melt 1 cup of chocolate chips over low heat. Cream butter and sugar. Add melted chocolate chips and vanilla; beat in eggs; add flour mixture and remaining chocolate chips.
3. Wrap in plastic and freeze until firm (about 20 minutes).
4. Make small balls (1 inch); roll in confectioners' sugar. Place on ungreased cookie sheet and bake for 10-12 minutes at 350 degrees F (175 degrees C). Cool on wire rack.

Peanut Butter White Chocolate Chip Cookies

Yum.  These are to die for Peanut Butter Cookies.  Even good without the White Chocolate chips.

1 cup unsalted butter

1 cup peanut butter

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup white chocolate chips

1. Cream together butter, peanut butter and sugars. Beat in eggs.
2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
3. Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.

Butterscotch Oat Drops

These are quick and easy to make and can be turned into Diabetic friendly cookies by replacing the brown and granulated sugar with 3/4 cup of Splenda brown sugar.

1/2 cup Butter, softened

1/2 cup Brown Sugar

1/4 cup Granulated Sugar

1 Large Egg

1/2 tsp Vanilla flavoring

1 cup All-purpose flour

1 cup Rolled Oats

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1. Preheat oven to 350 degrees F.
2. Place butter in a bowl and cream it with sugars.  Then add the egg and vanilla and beat until smooth.
3. Add the rest of the ingredients to the batter in the bowl and stir until moistened.
4. Drop dough onto ungreased cookie sheets by rounded teaspoonfuls, leaving 2 inches between each mound of dough.
5. Bake on centre rack in oven for 8 to 10 minutes and let stand on cookie sheet for 2 minutes before removing them onto a cooling rack.

Note: You can add 1/2 to 3/4 cup of chocolate chips to make them even yummier.  I want to try butterscotch chips one day!

Homemade Oreos

Wow, I can't believe how much these taste like real Oreos. 
And, they are dairy free, just like the real deal.

These are a must on you To-Bake List!!

For the chocolate cookies

1 1/4 cups all-purpose flour

1/2 cup cocoa powder

1 tsp baking soda

1/8 tsp salt

1/2 cup unsalted butter, softened

3/4 cup sugar

1/4 cup light brown sugar

1 large egg, room temperature

1 tsp vanilla extract

For the filling

1/4 cup unsalted butter, softened

1/3 cup vegetable shortening, room temperature

1 3/4 cups confectioners' sugar

1 tsp vanilla extract

For the cookies:

1. In a large bowl combine the flour, cocoa powder, baking soda, and salt.
2. In a separate bowl, beat the butter until light and creamy, about 1 minute. Add the sugar and brown sugar and beat until well combined. Beat in the egg and vanilla.
3. Add the dry ingredients to the wet ingredients and mix on low speed until combined. Cover the dough with plastic wrap and refrigerate for 30 minutes.
4. Preheat oven to 350 degrees F. Remove the chilled cookie dough from the refrigerator. 
5. Roll the dough into small balls, about 2 teaspoons of dough per ball, and them on a baking sheet. 
6. Press down on the balls to slightly flatten the tops. Bake for 6-8 minutes. They will appear soft when done, but they will harden more as they cool. 
7. Allow to cool on the cookie sheet for 5 minutes, before removing to a wire cooling rack.

For the cream filling:

1. In a small bowl beat the butter and shortening until creamy and combined. Add the confectioners' sugar and vanilla and beat until creamy. 
2. Spread filling between two cooled chocolate cookies. Repeat.

Double Chocolate Cookies with White Chocolate Chips

All I can say is YUMMMM.

This is what you will need:

1 cup unsalted butter

1 cup white sugar

3/4 cup packed brown sugar

2 eggs

1 1/4 cups unsweetened cocoa powder

1 3/4 cups all-purpose flour

2 tsp baking soda

2 cups white chocolate chips

Preheat oven to 350 degrees F.

In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy.

Add the eggs one at a time, beating well with each addition.

Combine the cocoa, flour, and baking soda, gradually stir into the creamed mixture.

Fold in white chocolate chips.

Drop by rounded spoonfuls onto greased cookie sheets.

Bake for 8 to 10 minutes, until puffy but still soft.

Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

NOTE: If you like chocolate and mint together, I did half a batch with Mint Chocolate M&Ms and the other half with White Chocolate Chips.

Double Chocolate Chip Cookies - Gluten Free

Another first time recipe to try out gluten free desserts. Very easy to make.


1 cup of sugar
1 cup of brown sugar
2 cups of peanut butter
4 eggs, beaten
1/2 tsp vanilla extract
1/2 cup shredded coconut
2 cups chocolate chips (dairy free is possible)


Mix together in a large bowl and let cool in the refrigerator for an hour.
Preheat oven to 350 degrees.
Drop heaping teaspoons of dough onto cookie sheet.
Bake for 10 to 12 minutes.
Let cool for 5 to 10 minutes (at least) bscore removing from cookie tray to a cooling rack. The cookies are soft when warm and can fall apart.

Peanut Butter Cookies - Gluten Free & Dairy Free

This recipe is so easy and perfect for everyone out there with Gluten and Dairy allergies.  It is the perfect sugar fix.


All you will need it:
1 egg
1 cup sugar
1 cup peanut butter


1. Preheat oven to 350 degrees.
2. Whisk egg until frothy (1 minute).
3. Add sugar and whisk until pale yellow (2 minutes).
4. Add peanut butter and mix thoroughly.
5. Drop teaspoon fulls onto cookie sheet and bake for 8 to 12 minutes, depending on size.
6. Let the cookies cool for at least 20 minutes, until they are harder and can come off cookie tray without squishing. 

Finished Product

Pumpkin Spice Cookies

2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 cup butter
1 1/2 cup sugar
1 cup canned pumpkin purée
1 egg
1 tsp vanilla


Preheat over to 350 degrees and line cookie sheets with parchment paper.
Mix first 7 ingredients in a large bowl.
In a medium sized bowl, cream butter with sugar, then add egg, pumpkin, and vanilla once combined.
Add wet ingredients to dry and spoon onto cookie sheets.
Bake for 15 to 20 minutes.
Once cooled, icing with butter cream frosting and sprinkle with cinnamon.

Chocolate Chip Cookies

Best recipe for soft chocolate chip cookies. I do not like when they are hard. These are my go to recipe and you should definitely try them!


2/3 cup butter
2/3 cup shortening
1 cup brown sugar
1 cup granulated sugar
2 eggs
2 tsp vanilla
3 cups flour
1 tsp baking soda
1 tsp salt
2 6 ounce packages semisweet chocolate chips


Preheat over to 375 degrees.
Mix butter, sugar, eggs, and vanilla thoroughly.
Blend in remaining ingredients.
Drop dough by desired size on ungreased cookie sheets
Bake for 8 to 10 minutes or until light golden brown.
Cool slightly before removing from baking sheet.

Double Chocolate Cookies

I had a request for double chocolate cookies.  My mom used to make these for me as a kid and they are my favorite.

2 squares unsweetened chocolate
1/4 cup shortening
1 cup sugar
2 eggs
1 tsp vanilla
1 cup flour
1 tsp baking powder
1 cup chocolate chips
1/4 cup icing sugar

Preheat over to 350 degrees.
Melt unsweetened chocolate squares with shortening, but do not boil.
Add sugar and mix well.
Quickly mix in eggs one at a time.  Do not allow the eggs to cook in the warm chocolate mixture.
Mix in vanilla, once both eggs have been combined with the chocolate mixture.
Add flour and baking powder and mix well.
Fold in chocolate chips.
Use 2 spoons to make balls of dough and roll them into the icing sugar.
Place on greased cookie sheet and bake for 10 to 12 minutes.

 

Anytime Sugar Cookies

Whenever I make these cookies and bring them to a party, people are always taking some home to their family members.  They are the best sugar cookie I have ever had.  They aren't too sweet, and light and fluffy, and look very nice with colorful icing and sprinkles!

1 ½ cups butter, softened

2 cups sugar

4 eggs

1 tsp vanilla extract

5 cups flour

2 tsp baking powder

1 tsp salt

In a large bowl, cream together butter and sugar. Beat in the eggs and vanilla, then stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour.

Preheat oven to 400 degrees and roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter and place the cookies 1 inch apart on ungreased cookie sheets.   Bake 6 to 8 minutes in preheated oven and cool completely before icing.

Perfect icing for decorating these cookies.  My cousin’s wedding was on July 23, 2011, and we had a few events for her.  I knew her colors for the wedding were going to be pink and green, so for one of her Bridal Showers I iced star shape cookies with bright pink and green icing.

1 cup confectioners' sugar

2 tsp milk

2 tsp light corn syrup

¼ tsp almond extract

Assorted food coloring

In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.

Divide into separate bowls, and add food colorings to each to desired intensity.

Use a knife to spread on icing or dip the front of the cookie in the icing.

Ginger Crinkle Cookies

Have you ever had the Starbucks Ginger Molasses cookie before? This recipe makes cookies even better than those! I love them soft, but my dad prefers them crunchy.
When I make these, they tend to go fast! They are VERY easy to make!

1 cup butter, softened
1 1/2 cup sugar
1/2 cup molasses
2 Tbsp dark corn syrup
1 egg
3 cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/4 tsp salt 

Bake at 375 degrees for 10 to 12 minutes depending on size and whether you want them crunchy or soft (crunchy in longer and look darker; soft in shorter and lighter brown in color).
 

Cream softened butter with sugar until combined.

Put butter and sugar into a Large Bowl.

Add egg to sugar and butter mixture.
Mix until combined.

Add Molasses and corn syrup and mix.

Add the dry ingredients and mix.

Roll dough into balls and roll into a bowl of sugar.
Place on ungreased cookie sheet when balls are covered in sugar.