New York Cheesecake Cookies

What could possibly be better than a slice of New York style cheesecake? How about jamming the whole thing together into cookie form!

INGREDIENTS

• 1 1⁄4 cup graham crackers, finely crushed (1 sleeve)
• 1 cup flour
• 1 1⁄2 tsp baking powder
• 1 stick (8 tablespoons) unsalted butter, softened
• 1⁄2 cup brown sugar, packed
• 1 egg, separated
• 3 oz cream cheese, softened
• 1⁄4 cup granulated sugar
• 2 tsp lemon zest
• 1⁄2 tsp vanilla extract

INSTRUCTIONS

1. Preheat the oven to 350 degrees F.
2. In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined.
3. In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.
   
   Please visit New York Cheesecake Cookies for full instructions

No Bake Muddy Buddy Crack Cookies

No Bake Muddy Buddy Crack Cookies are a super easy, chocolate peanut butter snack that no one can resist! Think Rice Krispie Treats meets Muddy Buddies. Yum!

It’s always a good time for chocolate and peanut butter! Especially when it’s in the form of a seriously addicting no bake cookie! You won’t be able to stop at just one!

INGREDIENTS

• 2 cups semi sweet chocolate chips
• 1/2 cup creamy peanut butter
• 5 cups rice krispie cereal
• 1/2 cup powdered sugar

INSTRUCTIONS

1. In a glass bowl, melt chocolate and peanut butter in the microwave, stirring every 30 seconds until melted and smooth. Gently stir in the cereal until evenly coated.
2. Drop by heaping spoonfuls onto a parchment lined cookie sheet. Chill until completely set.
3. Place cookies in a large zip top bag and add powdered sugar. Carefully shake until cookies are covered in the sugar.
4. Store in the refrigerator or in a cool place.

White Chocolate Lemon Sugar Cookies

These Lemon Sugar Cookies are perfectly chewy and filled with white chocolate chips. They are the perfect treat for spring or anytime of the year!

On a serious cookie note, if you are a lemon lover, then you are going to absolutely LOVE these cookies.

They are perfectly chewy and they have just the right amount of delicious lemony flavor. I added white chocolate chips, but if you prefer your cookies plain you can totally leave them out. I also added a few drops of yellow food coloring to give them that pretty yellow color, but that’s totally optional, too. Happy Easter, y’all!

INGREDIENTS

• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 egg
• 2 teaspoons lemon extract
• 2 Tablespoons light corn syrup
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 cup white chocolate chips
• 1/4 cup granulated sugar, for rolling cookies in
• yellow food coloring, optional

INSTRUCTIONS

1. Cream together butter and 1 cup of sugar with an electric mixer until fluffy. Add in the egg, lemon extract, and corn syrup, and a few drops of yellow food coloring (if using) and beat until combined.
2. In a medium bowl, sift together the flour, baking soda, and baking powder. Add to creamed mixture, beating a little at a time until fully incorporated and smooth. Stir in the white chocolate chips. Cover dough and chill in the fridge for one hour.
3. Preheat oven to 325 degrees and line baking sheets with parchment paper. Roll chilled dough into balls (about 1/8 cup each) and roll in the remaining 1/4 cup sugar. Bake on prepared cookie sheets for 10-12 minutes, until edges are set. Cool on a wire rack before enjoying.
4. Please visit White Chocolate Lemon Sugar Cookies for full instructions.

Soft Batch Double Chocolate Fudge Cookies

Chocolate lovers only!!! These thick and chewy soft batch double chocolate fudge cookies are melt-in-your-mouth amazing and full of intense chocolate fudge flavor!

These cookies are like pure chocolate fudge!!! I based the dough off my aunt taties famous “death by chocolate cookies“, and after a few twists and tweaks, scored big! I ended up scaling down the butter to just two tablespoons! And scaling the chocolate quantity up to two full cups PLUS cocoa powder! Like I said in the beginning, these cookies truly are for chocolate lovers only ...

INGREDIENTS

• 1 cup + 2 tablespoons all-purpose flour
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups semi-sweet chocolate chips, divided
• 2 and 1/2 tablespoons unsalted butter
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 large eggs, at room temperature
• 2 tablespoons whole milk
• 1 and 1/2 teaspoons vanilla extract

INSTRUCTIONS

1. Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.
2. In a medium-sized bowl whisk together the flour, cocoa powder, baking powder, and salt; set aside.
3. In a large, microwave safe bowl, combine one cup of the chocolate chips and the butter. Heat them in the microwave, on low power, in 15 second increments, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth. Whisk in the vanilla, then whisk in both sugars. Beat in eggs, one at a time, beating well after each addition. Beat in milk.
4. Add the dry ingredients into the wet ingredients, and stir to combine - be sure not to over mix here!
5. Please visit Soft Batch Double Chocolate Fudge Cookies for full instructions.

Orange Creamsicle Swig Sugar Cookies

Orange flavored sugar cookies with a white chocolate orange frosting! Tastes just like an orange creamsicle ice cream bar!

I am SO excited to share this recipe with you! I was inspired by this lime version of the famous “swig” sugar cookie over on Lolly Jane. One of my favorite cookies is Orange Creamsicle Cookies. And it was almost like an “ah ha” moment when I realized I needed to make a swig style version.

I had the idea to use white chocolate frosting from the white chocolate cupcakes on the blog (cause the frosting is AMAZING!) and because it is perfect for these cookies. It is also prime orange season here in Phoenix. I used oranges from my grandpa’s orchard for these cookies. You know, just making good use of the amazing citrus fruits we have this time of year. I also juiced up the rest of the bag and we have been enjoying fresh orange juice at breakfast. Is there anything better?! Well, maybe these cookies .

INGREDIENTS

For The Cookies:

• 6¼ cup cake flour*
• 1 teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon cream of tarter
• 1 cup butter, softened
• 1¼ cup sugar + ¼ cup
• ¾ cup powdered sugar
• ¾ cup canola oil
• 2 Tablespoons fresh orange juice
• 1 Tablespoon orange zest
• ⅛ teaspoon orange extract, optional
• 1 teaspoon vanilla, optional
• 2 eggs

For The Frosting:

• 6 ounces white chocolate chips
• 1 (8 ounce) package cream cheese, softened
• ¼ cup butter, softened
• 2 Tablespoons fresh orange juice
• ⅛ teaspoon orange extract
• 3 cups powdered sugar
• orange food coloring, if desired

INSTRUCTIONS

For The Cookies: 

1. Preheat your oven to 350 degrees. In a medium size mixing bowl, mix your flour, salt, baking soda & cream of tarter. Set aside.
2. In a stand mixer, cream the butter, 1¼ cup sugar & the powdered sugar for about 2 minutes. Slowly add the oil, orange juice, orange zest, orange extract & vanilla.
3. Beat in the eggs one at a time.
4. Slowly add the flour mixture to the wet ingredients (scrape the sides of the bowl as needed).
5. Roll the dough into 2" balls and place on a parchment lined cookie sheet.
6. Add the remaining ¼ cup sugar to a bowl or small dish. Use the bottom of a drinking glass (about 2½" in diameter) & dip it into the sugar then press (the sugar coated, bottom of the glass) into the ball of cookie dough until it's about ½" thick (the dough will form a jagged edge).
7. Please visit Orange Creamsicle Swig Sugar Cookies for full instructions.

Chewy Chocolate Mint Chip Cookies

Chewy chocolate mint chip cookies that are coloured green for a perfect St. Patrick’s Day treat – or any time really!  These cookies are always welcome! Chocolate.  Mint.  Chewy chocolate mint chip cookies.  You know you want them.

There isn’t even any chilling time with these cookies, so you could be biting into a warm, pepperminty, melty chocolate chip cookie in half an hour.  You don’t even need to make them green if you don’t want to.  But you know you want to.  

It’s fun! Go make these cookies.  They’re so good. I’ll stop now.  But seriously, so good, go make them.

INGREDIENTS

• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, lightly packed
• 1 large egg
• 1/2 teaspoon peppermint extract
• 15-20 drops green food colouring (optional)
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup mint filled chocolate chips (or mint chips)

INSTRUCTIONS

1. Preheat the oven to 350 degrees F.
2. In a large bowl or the bowl of a stand mixer, cream the butter, sugar and brown sugar together until light and fluffy. Add the egg, peppermint extract, and food colouring (if using), and cream until smooth. In another bowl whisk together the flour, salt, baking powder and baking soda. Add this to the butter mixture and mix until well combined. Stir in the chocolate chips and mint filled chips.
3. Please visit Chewy Chocolate Mint Chip Cookies for full instructions.

Muffin Mix Blueberry Streusel Cookies

One of the recent treats I made were these Blueberry Streusel Cookies. They’re jam-packed with flavor and taste just like blueberry muffins because, well, it’s made with blueberry muffin mix. I knooooow – muffin mix in cookies? But it totally works.

These hearty, soft and pillowy Blueberry Streusel Cookies taste just like blueberry muffin tops and couldn't be simpler to make!

INGREDIENTS

• 1 box blueberry muffin mix (I used Krusteaz)
• ¾ cup old-fashioned oats (not instant)
• ⅓ cup + 2 Tbsp canola or vegetable oil
• ¼ cup brown sugar
• 1 egg, beaten
• 2 Tbsp milk

For Lemon Butter Glaze:

• 1 &1/2 cups powdered sugar
• 2 Tbsp melted butter
• ½ tsp lemon peel
• 2 tsp lemon juice
• 1-2 Tbsp milk

INSTRUCTIONS

1. Preheat oven to 375 degrees F. Line 2 baking sheets with silicone liners or parchment paper. Set aside.
2. In a large bowl, combine the muffin mix - just the dry mix, oats, oil, brown sugar, egg and milk and stir together until a soft dough just barely comes together. Drain and rinse the canned blueberries; gently fold into the dough to combine.
3. Portion rounded, heaping Tablespoonfuls of dough onto the prepared baking sheets. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cool on the sheets completely.
4. Please visit Muffin Mix Blueberry Streusel Cookies for full instructions.

Easy Lemon Crackle Cookies

Let me warn you upfront. These lemon crinkle cookies are so yummy and so light that it is hard to eat just one of them. (Light and fluffy, not light in calories – I make no claims about calories.) If you decide to make these delicious bites of sweet lemony goodness, you might as well make two batches. They just don’t last. And they are so easy to make.

There is something so delightfully cheerful about citrus fruit, especially the lemon. When I was thinking about a sweet treat to make for Mother’s Day I wanted something happy, and I thought of lemons. These cookies are a perfect spring dessert. Give them as a gift or serve them at a party – they look fancy and taste divine, but you can whip them up in less than 20 minutes.

INGREDIENTS

• Betty Crocker® Super Moist® Lemon Cake Mix
• 2 Eggs
• 1/3 Cup Oil
• Zest of 1 lemon
• Juice of 1 lemon
• 1/3 Cup Powdered Sugar

INSTRUCTIONS

1. Mix eggs, oil, lemon zest, lemon juice and cake mix in a large bowl.
2. Refrigerate dough for at least 30 minutes. (Creates fluffier cookies.)
3. Roll tablespoon size balls of dough in powdered sugar.
4. Coat well and place on cookie sheet lined with parchment paper.
5. Bake for 9 minutes at 375 degrees. (Makes 24 cookies.)
6. Please visit Easy Lemon Crackle Cookies for full instructions.

Brown Butter Cinnamon Crinkle Cookies

Brown Butter Cinnamon Crinkle Cookies are possibly the coziest cookie to ever exist. They’re sweet, full of brown butter and cinnamon goodness coated in melt in your mouth powdered sugar that gives them the perfect crinkle look!

And really, browned butter and cinnamon in one place is basically the cookie version of sweatpants, amiright? The darling thing about these little gems is that while they are comforting and blanket-worthy, I dare say they might be the perfect year-round cookie. I mean I don’t stop loving delicious things in the Spring. Cozy cookies all year ’round I say! I think if I were to be running for president that might be my campaign.

INGREDIENTS

• 10 tablespoons butter, sliced
• 2 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1 cup granulated sugar
• 1/4 cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup powdered sugar

INSTRUCTIONS

1. Place the butter in a saucepan. Cook over medium heat until the butter melts and begins to foam. Continue to cook, whisking (or swirling the pan) frequently until the butter becomes an amber color, this should take 2-3 minutes. Remove the pan from the heat and allow it to cool slightly.
2. Whisk together the flour, baking powder, cinnamon and salt. Set aside.
3. Add the granulated and brown sugar into the bowl of your stand mixer fitted with the paddle attachment. Pour the cooled butter into the sugars and mix on medium speed to combine. Add in the eggs and vanilla, mixing just until smooth.
4. Turn the mixer to low and slowly add in the flour mixture until just incorporated. Cover the mixing bowl and refrigerate for at least 1 hour.
5. Preheat the oven to 350°F
6. Line a baking sheet with a silicone mat or parchment paper. Set aside.
7. Please visit Brown Butter Cinnamon Crinkle Cookies for full instructions.

Iced Oatmeal Cookies

I am kicking it off with these classic Iced Oatmeal Cookies.  I heard they are Santa’s favorite. These cookies are simply delicious!  They have such great flavor and texture.  I have to admit, these are probably one of my top five all-time favorite cookies, no matter what time of year it is.  The are dangerously good, so beware once you start eating these you may have a hard time putting them down.  This is coming from experience. 

With the hustle and bustle of the holidays, these are super easy to make.  Just make the dough, drop, bake and glaze.  If you are going to any cookie exchange parties this year, I highly recommend making these. 

The gift of food is always the best present.  Make these cookies and place them in pretty packaging along with a recipe card.  They will make a lovely gift everyone will love. 

INGREDIENTS

• 2 cups old-fashioned rolled oats
• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup 2 sticks butter, softened
• 1 cup light brown sugar
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Glaze

• 2 cups confectioners sugar
• 3 tablespoons milk

INSTRUCTIONS

1. Preheat oven to 350 degrees. Spray baking sheets with cooking spray and set aside.
2. Place rolled oats in a food processor and pulse for about 10 seconds until coarse.
3. Mix oats with flour, baking powder, baking soda, salt, cinnamon and nutmeg.
4. Using an electric mixer cream butter and sugars.
5. Add in eggs one at a time then vanilla extract.
6. Gradually add in flour mixture until combined.
7. Roll dough into 2 tablespoon size balls and place on baking sheet spacing about 2 inches apart.
8. Bake for 10-12 minutes until the bottoms begin to brown.
9. Please visit Iced Oatmeal Cookies for full instructions.

Chocolate Chip Brownie Swirl Cookies

The first half of this brookie situation is a thick and chewy chocolate chip cookie. You’re going to make this dough first as it does need to chill. For the ingredients you’ll need butter, brown sugar, granulated sugar, eggs, flour, salt, baking soda, and milk chocolate chips. You’ll want to chill the dough for exactly 45 minutes (set a timer!). During this time you can make the brownie dough.

These cookies are a favorite. Sweet, rich, chewy, chocolatey deliciousness in every-single-bite. They hit all the right spots! C even said they’re one of the best cookies I’ve ever baked, and that’s a BOLD statement; that man has eaten a lot of cookies!

INGREDIENTS

For the Chocolate Chip Cookie:

• 1 and 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon flaky sea salt (regular salt will work in a pinch)
• 7 tablespoons unsalted butter, at room temperature
• 1/2 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla
• 1 large egg
• 3/4 cup semi-sweet chocolate chips

For the Brownie Cookie:

• 6 tablespoons unsalted butter, melted
• 1/2 cup semi-sweet chocolate chips, melted
• 1 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 large egg + 1 egg yolk, at room temperature
• 3/4 cup milk chocolate chips

INSTRUCTIONS

1. For the Chocolate Chip Cookie:
2. In a medium-sized bowl whisk together the flour, baking soda, and sea salt; set aside.
3. In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the *room temperature butter on medium-speed until smooth. Add in the sugars and vanilla and beat on medium-speed until the mixture is pale and fluffy; about 2 minutes.
4. Add in the egg and beat well after its addition. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in chocolate chips.
5. Cover the bowl with plastic wrap and place it in the fridge for 45 minutes (set a timer!).
6. Please visit Chocolate Chip Brownie Swirl Cookies for full instructions.

Ritz Cracker Chocolate Peanut Butter Cookies

These Ritz Cracker Chocolate Peanut Butter Cookies are my favorite Christmas cookies. I lie. I can’t choose a favorite. But they are the ones I tend to instinctively grab the most. The mixture that you dip the peanut butter cracker sandwiches in is a perfect balance of milk/dark chocolate, white chocolate, and butterscotch chips. I think it’s the butterscotch chips that provide that extra something that keeps me coming back. Although subtle, it pairs so well with the peanut butter.

I’m continuing with the frozen no-bake desserts to help you prepare for the holiday season. There is another Ritz Cracker recipe after this one before I switch over to baked cookies. Both Ritz Cracker cookies are addicting and super easy but this one is definitely the richer of the two (the other one is really easy to pop in your mouth like popcorn). The most time intensive part is dipping each cookie into the chocolate. But biting into the thin but crisp chocolate coating, crunchy cracker, and creamy hardened peanut butter is totally worth it.

INGREDIENTS

• 60 Ritz Crackers
• Creamy peanut butter
• 12 ounces milk or dark melting chocolate
• 8 ounces white melting chocolate
• 6 ounces butterscotch baking chips

INSTRUCTIONS

1. Make peanut butter sandwiches with two Ritz Crackers and peanut butter.
2. Melt the milk/dark chocolate, white chocolate, and butterscotch baking chips together in a double boiler.
3. Dip sandwiches in melted mixture and put on a cookie sheet. Once the sheet is full, place it in the freezer until the cookies are frozen.
4. Store in a zip lock bag in the freezer.

Blueberry Oatmeal Crumble Bars

These blueberry oatmeal crumble bars are bursting with juicy blueberries, and filled with crunchy oatmeal crumble. They can be made with fresh or frozen blueberries, and the oatmeal mixture doubles as the base and crumble topping.  Delicious for breakfast or dessert – you’ll love this easy recipe!

For the blueberry filling we’re using blueberries, lemon juice, a little sugar and some cornstarch. You can use fresh or frozen berries, however the bake time will be a little longer if using frozen berries.

These blueberry oatmeal crumble bars are full of texture and packed with juicy berries. I love making these for dessert and then having the leftovers for breakfast.

INGREDIENTS

For the Base & Crumble Topping

• 1 cup all-purpose flour
• 3/4 cup old-fashioned oats , or large flake oats (not quick oats or instant oats)
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter , melted
• 1 large egg yolk
• 1 tablespoon packed brown sugar

For the Blueberry Layer

• 2 cup blueberries , fresh or frozen - see baking time adjustment if using frozen
• 2 tablespoons lemon juice , freshly squeezed (use 1 tablespoon if using frozen berries)
• 1/4 cup granulated sugar
• 2 teaspoons cornstarch

INSTRUCTIONS

1. Preheat the oven to 350F degrees. Line an 8x8 baking pan with aluminium foil and grease with non-stick cooking spray.
2. In a medium bowl whisk together the flour, oatmeal, granulated sugar, 1/4 cup brown sugar, cinnamon, and salt. Gently stir in the melted butter & egg yolk. 
3. Remove 1 cup of the mixture.
4. Press the remaining mixture into the bottom of the prepared pan. 
5. In a medium bowl mix together all the ingredients for the blueberry layer. Spoon over top of the base oatmeal cookie mixture in the pan. 
6. To the reserved 1 cup of oatmeal mixture, stir in the 1 additional tablespoon of brown sugar. Crumble the mixture over top of the blueberry layer. I like to form big crumbles by squeezing it in my fist. 
7. Please visit Blueberry Oatmeal Crumble Bars for full instructions

Chewy Ginger Molasses Cookies

These cookies have been my absolute favorite cookies to make each holiday season since I first learned how to bake.  And as such, they were actually the very first cookie recipe I posted on this blog back in 2009.  So since the recipe tends to get buried in the archives, I thought I would pull it back up today to share with any of you other molasses cookie lovers.  Because trust me — it is a winner.

It’s easy to make, and creates the softest chewiest ginger molasses cookies ever.  Our family always just rolled the dough in traditional granulated sugar.  But if you want to get fancy, you can roll it in some more coarse turbinado sugar, or you can even experiment with other various sugars.

INGREDIENTS

• 1 ½ cups butter, softened to room temperature (not melted!*)
• 2 cups granulated sugar
• ½ cup molasses
• 2 eggs
• 4 cups all-purpose flour
• 4 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon salt

INSTRUCTIONS

1. Preheat oven to 375°F.
2. In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
3. In the bowl of an electric stand mixer, beat together butter and sugar on medium speed for 2 minutes until light and fluffy, scraping down the bowl if need be.  Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until combined.
4. Place a sheet of plastic wrap directly on top of the dough (so that it’s touching the entire surface and preventing air from getting in) to completely cover it.  Then refrigerate dough for 30-60 minutes, until it is completely chilled.
5. Please visit Chewy Ginger Molasses Cookies for full instructions.

Bakery Style Chocolate Chip Cookies

Bakery Style Chocolate Chip Cookies are crispy, chewy and soft. They have a ton of delicious flavor due to adding extra vanilla, salt and brown sugar. This is my go-t0 recipe for my favorite!

If they’re chocolate chip. Well…I take that back. Cookies are my thang, one of my favorite sweet indulgences and one of my very favorite desserts to make. So yes. I could eat all the cookies in the world. What’s your favorite sweet treat?

Chocolate chip cookies are easily my favorite, which is why I am so ecstatic about this bakery style chocolate chip cookie recipe! These are one of my best cookie recipes ever and I have made quite a few!

INGREDIENTS

• 2½ cups all-purpose flour (add an additional ¼ cup if dough seems too sticky)
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• ½ cup granulated sugar
• 1 cup packed brown sugar
• 2 teaspoon pure vanilla extract
• 2 large eggs, room temperature
• 2 cups chocolate chips (I used semi-sweet)

INSTRUCTIONS

1. Preheat oven to 375 degrees and line a baking sheet with parchment paper or a baking mat.
2. In a medium bowl, mix dry ingredients - flour, baking soda, baking powder, and salt; set aside.
3. In a stand alone mixer fitted with a paddle attachment (can use hand held too), cream together butter and granulated sugar and brown sugar. Add vanilla and eggs one at a time and mix, scraping down sides of bowl as necessary. Mixture may look lumpy.
4. With the mixer on low-speed, slowly add the bowl of dry ingredients and mix just until dough comes together, it may be a little crumbly which is totally fine! You do not want to over mix the dough, otherwise the cookies can flatten when baked.
5. Lastly, mix in chocolate chips. Place dough in refrigerator for 30 minutes - 1 hour to firm up. Dough will be pretty firm already, but I find that cooled dough bakes better. If the dough is too warm or sticky, the cookies may flatten out.
6. Please visit Bakery Style Chocolate Chip Cookies for full instructions.

White Chocolate Reese’s Pieces Peanut Butter Chip Cookies

Soft and chewy cookies loaded with white chocolate, Reese’s pieces, and peanut butter chips! So much Y-U-M.

For these cookies you’re also going to need to get your hands on white chocolate chips, peanut butter chips, and Reese’s pieces. I used the mini Reese’s pieces (they’re so cute), but full-sized will work too.

Make today’s White Chocolate Reese’s Pieces Peanut Butter Chip Cookies for all your Fall festivities! They will definitely be making an appearance at our Halloween party… and you know I’m packing a few for our flight on Saturday. You can never have too many cookies in your life. ♥♥♥

INGREDIENTS

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 sticks (8 ounces) unsalted butter, at room temperature
• 1 cup + 2 tablespoons light brown sugar, packed
• 1/2 cup granulated sugar
• 2 teaspoons vanilla
• 2 large eggs, at room temperature
• 1 cup white chocolate chips
• 1 cup peanut butter chips
• 1/2 cup Reese's Pieces (I used the minis but full-sized are OK, too)

INSTRUCTIONS

1. Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper and set aside. In a medium sized bowl whisk together the flour, baking soda, and sea salt; set aside.
2. Add the sugars, vanilla, and butter to a large bowl and whisk until light and fluffy; about 2 minutes (I recommend using a stand mixer/ handheld mixer to help here, if you have one). Add the eggs and beat quickly – for only about 30 seconds – until they’re just combined. Let the mixture rest for 5 minutes, then beat the eggs for another 30 seconds. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in white chocolate, peanut butter chips, and Reese's Pieces.
3. Please visit White Chocolate Reese’s Pieces Peanut Butter Chip Cookies for full instructions.

Pumpkin Spice Cookies with Cinnamon Cream Cheese Frosting

These Pumpkin Spice Cookies with Cinnamon Cream Cheese Frosting are cookies from Nancy and my childhood.  They are made with love from our mom’s decades old recipe and taste like a bite of the Holidays.  Cake-y and pumpkin-y with a smear of sweet cream cheese frosting these are a great cookie to make for Thanksgiving, Christmas or especially a Christmas Cookie Exchange.

These cookies are very good. Light and fluffy and filled with the taste of the holidays.  They remind me of my mom and I love them! They would be a fun cookie to bring to a cookie exchange party or a Christmas party.

INGREDIENTS

Pumpkin Spice Cookies:

• 1/2 Cup Butter (Sweet Cream Salted)
• 1 Cup Sugar
• 2 Eggs
• 1 Cup Canned Pumpkin
• 2 Cups Flour
• 4 tsp. Baking Powder
• 1 tsp. Salt
• 2 1/2 tsp. Cinnamon
• 1/2 tsp. Nutmeg
• 1/4 tsp. Ginger
• 1 Cup Chopped Walnuts or Pecans (optional)
• Cookie Sheets
• Parchment Paper

Cinnamon Cream Cheese Frosting:

• 1/2 Cup Butter (Sweet Cream Salted)
• 8 oz. block of Cream Cheese
• 3 tsp. Vanilla
• 4 cups Powdered Sugar
• 1 tsp. Cinnamon

INSTRUCTIONS

Pumpkin Spice Cookies:

1. In a mixer cream the butter and sugar until light and fluffy.
2. Add eggs and pumpkin and mix well.
3. Sift flour, baking powder, salt and spices together and fold into cookie batter.
4. Mix until well blended.
5. Drop a spoonful of the cookie batter onto a cookie sheet.
6. Bake in a 350 degree oven for approximately 15 minutes.
7. Please visit Pumpkin Spice Cookies with Cinnamon Cream Cheese Frosting for full instructions.

Triple-Layer Cracker Toffee Bars

These easy caramel and chocolate layered cracker toffee bars are a twist on a traditional cracker toffee.

INGREDIENTS

• 90 buttery rectangular crackers (from 13.7-oz box)
• 1 can (14 oz) sweetened condensed milk (not evaporated)
• 1 cup packed brown sugar
• 1/2 cup butter
• 1/4 cup milk
• 1 bag (11.5 oz) milk chocolate chips (2 cups)

INSTRUCTIONS

1. Line 13x9-inch pan with foil. Spray foil with cooking spray. Place 30 of the crackers in bottom of pan.
2. In 2-quart saucepan, mix condensed milk, brown sugar, butter and milk. Cook over medium heat until butter is melted, stirring frequently. Increase heat to medium-high; heat to boiling. Boil 5 minutes, stirring constantly.
3. Pour one-third of the caramel mixture over crackers in pan. Arrange 30 of the crackers over caramel. Top with one-third of the remaining caramel mixture. Repeat with remaining crackers and caramel.
4. In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Pour over caramel; spread evenly. Refrigerate about 1 hour or until set. Cut into 6 rows by 8 rows. Store covered up to 4 days.

Jump to video click here Triple-Layer Cracker Toffee Bars

Chocolate Turtle Apple Slices

Happy Fall y’all! I can’t believe it’s already here. I’m so excited for cooler weather and all the delicious Fall flavors! That brings me to today’s recipe which is made with one of the best fruits of Fall – APPLES! And what’s better than a candied apple!

Have you ever had a candy apple but wished there was a little more “candy” in each bite? Problem solved! These candy apples are covered with all of the ingredients in my favorite candy – chocolate turtles.

And I love that there are just 5 ingredients in this recipe. Keeping it simple is always the best way to go when possible! All you will need to make these Chocolate Turtle Apple Slices is 2 large apples, 3 1/2 cups semi-sweet chocolate chips, 1 tablespoon coconut oil, 1 cup melted caramels and chopped pecans.

INGREDIENTS

• 2 very large Fuji apples
• 3 1/2 cups semi-sweet chocolate chips I used Nestle
• 1 tablespoon coconut oil
• 1 cup caramels melted (I used Kraft caramels)
• Chopped pecans
• Popsicle sticks

INSTRUCTIONS

1. Slice apples into 1/2" pieces. With a knife make a little slit in the bottom of each apple slice to make it easier to insert a popsicle stick.
2. Melt chips in the microwave on high for about 2 minutes.* Stir in coconut oil until smooth. Dip apple slices in chocolate and place on parchment lined cookie sheet.
3. Place caramels in microwave safe bowl and microwave on high for 45-60 seconds.* Do NOT overheat. Stir until smooth. Drizzle melted caramel over chocolate and sprinkle with nuts.
4. Refrigerate for about 1 hour. Serve and enjoy immediately. Apples are best the first day. Store in refrigerator.
5. Please visit Chocolate Turtle Apple Slices for full instructions.

Chewy Coconut Cookies

Super soft & chewy coconut cookies. With a slight hint of caramel – these delicate cookies are so simple and delicious. These cookies get their delicious caramel-like taste and chewiness from using brown sugar and honey. The coconut gives a great texture, and then slightly underbaking makes them super soft.

My only final advice for these cookies is about keeping them thin without burning. Because the batter is soft and the cookies are meant to spread, drop the dough onto your prepared cookie sheet in balls no bigger than 1 tablespoon.  Make sure the cookies are placed at least 2 inches apart so that they don’t spread into each other. And finally, under bake. Under baking keeps them oh so soft.

Seriously, these coconut cookies are deliciously soft, chewy and amazing. I can eat about 5 in one sitting and I recommend that you do too!

INGREDIENTS

• 1/2 cup unsalted butter , softened to room temperature
• 2/3 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 tablespoon honey
• 1/2 teaspoon vanilla
• 1 large egg , room temperature
• 1 and 1/3 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 and 1/3 cups sweetened shredded coconut
• 2 teaspoons boiling water

INSTRUCTIONS

1. Preheat the oven to 350F degrees. 
2. Line baking sheets with parchment paper or a silicone baking mat.
3. In a large bowl beat the butter, sugars & honey together until light and fluffy. Add in the egg and vanilla and continue mixing.
4. In a separate medium sized bowl, whisk together the flour, baking soda and salt. 
5. Add the flour mixture to the butter mixture and beat on low to low-medium speed until almost combined. Then beat in the boiling water and coconut.
6. Drop the cookie dough into small balls (slightly under a tablespoon) on your prepared cookie sheet 3 inches apart. 
7. Please visit Chewy Coconut Cookies for full instructions.