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Category Archives: Cookies

Chocolate-Espresso Snowcaps

With a plethora of Christmas desserts in recipe books and on the Internet, sometimes it’s hard to choose which most people will enjoy. Since classic sugar cookies are well, classic, I decided to bake up some chocolate snowcap cookies with a hint of espresso. They not only have a wintery look to them, but a festive taste as well.

Chocolate-Espresso Snowcaps

The recipe was taken from Martha Stewart.

1/2 cup all-purpose flour
~ 1/4 cup unsweetened cocoa powder
~ 4 teaspoons instant espresso
~ 1 teaspoon baking powder
~ 1/8 teaspoon salt
~ 4 tablespoons unsalted butter
~ 2/3 cup packed light brown sugar
~ 1 large egg
~ 4 ounces semisweet chocolate, melted and cooled
~ 1 tablespoon milk
~ confectioners’ sugar, for coating

1. In a medium bowl, sift together flour, cocoa, espresso, baking powder and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined. Mix in cooled chocolate.

2. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk. Wrap in plastic, and freeze until firm, about 45 minutes.

3. Preheat oven to 350°.  Line two baking sheets with parchment paper. Shape dough into 1-inch balls. Pour 3/4 cup confectioners’ sugar into a medium bowl. Roll balls in sugar two times, letting them sit in sugar between coatings.

4. Place cookies on prepared baking sheets, 1 inch apart. Bake until cookies have spread and coating is cracked, about 12 minutes. Cookies will still be soft to the touch. Cool cookies on a wire rack and enjoy!


Peppermint Bark & Chocolate-Peppermint Graham Crackers

During Christmas time, one of my favorite things is baking. To spread my love of baking, this year I made Christmas treats for my neighbors and friends. These treats are delicious and quite simple to make.

Peppermint Bark

Peppermint Bark

The recipe was taken from Noble Pig.

~ 1 pound dark chocolate chips
~ 1 pound white chocolate chips
~ 1 teaspoon peppermint extract
~ peppermint candies, crushed

1. Line a 13 x 9-inch pan with foil.

2. In a double boiler, melt dark chocolate chips. Spread into prepared pan, and refrigerate until just about set, about 20 minutes.

3. In a double boiler, melt white chocolate chips, and stir in peppermint extract. Spread on top of dark chocolate. Sprinkle with crushed peppermint candies.

4. Refrigerate until set, about an hour. Remove from pan and break into pieces.

Chocolate-Peppermint Graham Crackers

Chocolate-Peppermint Graham Crackers

The recipe was adapted from Shugary Sweets.

~ 12 ounces semisweet chocolate chips, melted
~ 12 ounces white chocolate chips, melted
~ peppermint candies, crushed
~ 24 graham cracker squares

1. In a double boiler, melt semisweet chocolate chips. Dip one end of the graham cracker into the chocolate and lay on parchment paper. Repeat with all crackers, and allow to set for 30 minutes.

2. In a double boiler, melt white chocolate chips. Dip other end in white chocolate, and immediately sprinkle with crushed peppermint candies. Allow to set.

Package these treats and deliver them to your friends, family or neighbors!

Chocolate-Dipped Raspberry Macaroons

Macaroons are the under-loved cookie option, always forgotten and pushed to the side in favor of the classic chocolate chip cookie. Yet macaroons offer the same sweet decadence with a different texture. Instead of trying the ordinary macaroon made of coconut, I made a raspberry macaroon and to top it off, dipped it in semi-sweet chocolate.


The recipe was gleaned from Martha Stewart.

~ 2 cups sweetened flaked coconut
~ 2 tablespoons granulated sugar
~ 1 large egg white
~ pinch of coarse salt
~ 1 cup fresh raspberries
~ 6 ounces semi-sweet chocolate chips
~ 2 teaspoons canola oil


1. Preheat oven to 350°. Combine coconut, sugar, egg white and salt in large bowl. Mix ingredients together. Add raspberries and mash together until well incorporated. (Alternatively, use a food processor but be sure not to overprocess.)

2. Scoop tablespoons of coconut mixture onto a parchment-lined baking sheet to form mounds.

3. Bake until macaroons are lightly golden, about 25 minutes. Transfer macaroons to a wire rack and let cool.

4. Simmer a saucepan of boiling water, and place chocolate in a bowl set over the saucepan. Stir until melted, then add canola oil and mix.

5. Remove from heat and dip bottoms of macaroons in chocolate, cover half macaroon in chocolate, or dunk completely. Place dipped macaroon to a wax-paper-lined baking sheet. Garnish, if desired, with toasted almonds, sanding sugar or sprinkles. Refrigerate until firm, at least 30 minutes. Serve chilled.

These cookies are a crowd pleaser and definitely a decadent treat for chocolate lovers and fruit lovers alike.

Cranberry Chocolate Chip Cookies

Chocolate chip cookies are a classic crowd-pleaser. Pure semi-sweet chocolate chips are sure to score big, but sometimes a fun variation in the classic can be quite satisfying. Oatmeal chocolate chip cookies have been a huge hit, but my personal favorite is adding dried fruit and nuts. This variation that I made as a gift has dried cranberries and semi-sweet chocolate chips, the perfect combination of tart and sweet.

Cranberry Chocolate Chip Cookies

The recipe was taken from the side of Arm & Hammer Baking Soda.

~ 2 1/4 cups flour
~ 1 teaspoon baking soda
~ 1 teaspoon salt
~ 1 cup butter, softened
~ 3/4 cup granulated sugar
~ 1 teaspoon vanilla extract
~ 2 eggs
~ 2/3 cup semi-sweet chocolate chips
~ 2/3 cup dried cranberries

1. Preheat oven to 375°. In a small bowl, combine flour, baking soda and salt.
2. In a large bowl, combine butter, sugar and vanilla extract. Using electric mixer, beat until creamy. Beat in eggs.
3. Gradually add dry mixture and mix well. Stir in chocolate chips and dried cranberries.
4. Drop rounded teaspoonfuls onto ungreased baking sheet. Bake for 8 minutes or until lightly browned.

Have fun with these cookies by trying different variations with nuts, dried fruit and types of chocolate. You’ll be sure to find a favorite among your friends and family.

Peanut Butter Whimsies

In a quest to find delicious gluten-free recipes that gluten eaters will enjoy as well, I stumbled upon peanut butter whimsies – a buttery treat that requires no baking. Almost always when peanut butter is involved, the result is most delightful due to the rich flavor and filling nature of peanut butter. With few ingredients, these cookies will leave your kitchen smelling delicious and those who pass through yearning for some of the delivious treat. After one bite, you won’t be able to resist another.

Peanut Butter Whimsies

The recipe was taken from the Family Cookbook Project website.

~ 2 cups sugar
~ 1/2 cup almond milk (or regular milk)
~ 1/4 cup butter
~ 1 cups peanut butter
~ 3 cups rolled oats

Peanut Butter Whimsies

1. Mix sugar, milk and butter in a saucepan. Bring to a boil.
2. Add peanut butter and stir until smooth. Add oats and stir until well-integrated.
3. Drop spoonfuls onto wax paper. Cool and enjoy!

These treats are simple and quick to make and they’ll be sure to please the entire crowd. They taste great right after they cool or several days later. Be sure to have a glass of water or milk on hand as these are quite the decadent treats.

Peanut Butter Chocolate Chip Cookies

Imagine this: cookies baked without any flour that have the same delicious flavor as flour-baked cookies. For people who are intolerant or allergic to gluten or for people looking for decadent cookies, these gluten-free cookies are filled with peanut butter flavor and pieces of chocolate.

Don’t be scared when you read the ingredients because the combination makes the perfect cookie.

The recipe was taken from the Texanerin Baking blog.

~ 1 1/4 cups canned chickpeas
~ 2 teaspoons vanilla extract
~ 1/2 cup peanut butter
~ 1/4 cup honey or agave
~ 1 teaspoon baking powder
~ 1/2 cup chocolate chips

1. Preheat oven to 350°. Rinse and pat dry the canned chickpeas.
2. Combine all ingredients except for the chocolate chips in a food processor and process until very smooth. Scrape the sides and top to incorporate chunks of chickpeas. Process until combined.
3. Stir in the chocolate chips.
4. Form dough into 1 1/2-inch balls and place on greased baking sheet. Leave in a ball or press down to form a flat cookie.
5. Bake for 10 minutes or until lightly browned.

The peanut butter component of these cookies distract you from the chickpeas included in these cookies. Instead of the normal flour-based peanut butter cookies, give these cookies with healthy fats a try!

Dark Chocolate-Toffee Cookies

What do you get when you mix chocolate with gooey toffee bits? Just try the recipe below and see. This recipe is great for those who love chocolate but also want a little kick of something new.

The recipe is an adaptation from a book called Milk & Cookies that I have referenced in the past. The cookie base dough that this recipe stems from is a dark chocolate base dough. A variety of adaptations can be made from this simple but delicious chocolate cookie dough.

For the dark chocolate base dough…

~ 2 1/4 cups all-purpose flour
~ 1/4 cups cocoa powder
~ 1 teaspoon baking soda
~ 1 cup unsalted butter, at room temperature
~ 3/4 cup granulated sugar
~ 3/4 cup light brown sugar
~ 2 large eggs, at room temperature
~ 1 tablespoon pure vanilla extract
~ 1 1/2 semisweet chocolate chips

1. Preheat oven to 350°. Line two baking sheets with parchment paper. Alternatively, grease two baking sheets with non-stick spray.
2. In a medium-sized bowl, combine the flour, cocoa powder and baking soda.
3. In a large bowl, beat the butter with an electric mixer, starting on a low speed to soften. Increase the speed to medium and beat for about 3 minutes, or until light and creamy.
4. With the motor running, gradually add the granulated sugar and then the brown sugar, beating until very light and creamy.
5. Combine the eggs with the vanilla in a small bowl. Add the egg mixture to the batter and beat to incorporate, scraping down the sides of the bowl with a rubber spatula when necessary.
6. Gradually add the reserved dry ingredients, beating until just streaky.

To create the dark chocolate-toffee version, make the dark chocolate base dough and then follow this recipe…

~ 1 cup toffee bits

1. Prepare the dark chocolate base dough.
2. Using a wooden spoon, stir in the toffee bits (I used the Health toffee variety, which proved satisfactory), until evenly distributed.
3. Using a tablespoon, place balls of 1 1/2 inch-diameter on the prepared baking sheets.
4. Bake for about 15 minutes, or until lightly browned around the edges and set in the center. Do not overbake; these treats are most delicious with chewiness in the center. Transfer the finished cookies to a wire rack to cool.


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