~Cookie Monday ~ Nutella Filled Hazelnut Thumbprint Cookies *Guest Post from Hostess at Heart

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Nutella Filled Hazelnut Thumbprint Cookies - Hostess At Heart-4

When I first saw the caramel stuffed snickerdoodles made by Julie of Hostess at Heart, I knew that someday I would snatch her up for a cookie Monday post. And today is that day! She is sharing her recipe for Nutella filled Hazelnut thumbprint cookies and they look amazing!

Head over to Julie’s page for more great recipes! – Hostess at Heart – CLICK HERE 

Julie, take it away my friend…

I first met Emily through Prudy from Butter Basil and Bread.  At that time, Prudy was doing the Cookie Monday series.  I had the honor of contributing a guest post for Prudy.  I should say Prudy’s last Cookie Monday post.  She was handing over the reins and Emily has kept the series going in style, delivering one great cookie after another.  I have really enjoyed keeping up with Emily, so when she asked if I would write a guest post for her, I was honored and very excited to do it.

So, I am bringing my recipe for Nutella Filled Hazelnut Thumbprint Cookies.  This cookie is a deliciously quick and easy cookie recipe.  The exterior is crunchy with a hazelnut roasted exterior, a soft cookie interior, and then topped with a creamy hazelnut flavored chocolate topping called Nutella.

Makes 22 cookies Prep 15 minutes plus 15 minutes baking time

Ingredients:

2  cups all-purpose flour, (I used unbleached)

¼ cup dark brown sugar

½ cup white granulated sugar

2 tablespoons almond milk, (any milk, or cream will work)

1 teaspoon vanilla extract

2 eggs, separated

12 teaspoons unsalted butter, (1-1/2 sticks, softened)

¼ teaspoon salt

1 cup hazelnuts, chopped, (I used dry-roasted, unsalted hazelnuts)

Nutella Topping

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Instructions

1. Preheat oven to 375 degrees F.

2. In the bowl of a standing, electric mixer, combine egg yolks, brown sugar, and white sugar.  Beat until light and fluffy, approximately 2 minutes.

3. Add milk, vanilla extract, flour, and salt.  Beat until combined.

4. Chop nuts and put them on a plate large enough to roll your cookies.

5. Beat egg whites with a fork in a small bowl until airy (2 minutes).

6. Scoop two tablespoons of dough and roll it into a ball.  Coat the ball in egg whites and then roll in chopped hazelnuts.  Gently press your thumb into the center of the cookie until indented.  Place on a parchment paper lined baking sheet.

7. Bake for 14-16 minutes, or until lightly browned on the edges.  If indentation has disappeared, press gently with the end or a wooden spoon while hot.  Allow to cool completely.

8. Pipe or spoon Nutella topping into the indented center.  Store in a covered container in a cool place or refrigerate.

Nutella Filled Hazelnut Thumbprint Cookies - Hostess At Heart-1 (4)

 

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~Cookie Monday~ Chocolate Chip Sprinkle Cookies * Guest Post from Butter Basil and Breadcrumbs

 

As most of you know, Cookie Monday was passed on to me by my good friend Prudy, from Butter Basil and Bread- crumbs. Prudy and I started blogging around the same time; it has been such a pleasure learning and growing with her. I am always anxious to see what she has cooked up! and today she is sharing her recipe for Crispy Chocolate Chip Sprinkle Cookies. Can you say yum??!

Prudy, take it away my friend…

sprinkle cookies (Prudy)

 

It is such a pleasure to be back at the Burlap Kitchen for another Cookie Monday!  
Because it has been so nice outside, and everyone’s spirits are high, I wanted to make something a little more festive, so I thought that these delicious Crispy Chocolate Chip Sprinkles Cookies would be the perfect cookie to make Cookie Monday a happy and festive day! 
If you like crispy cookies, then these are the cookie for you!
Don’t let the instructions scare you away… these cookies are so quick and easy to bake!  Believe me, if you know me…then you know that I cannot bake. Well, I bake, but I usually stick to the basics like these chocolate chip cookies.  It’s definitely the sprinkles that make them pretty, and make it look like I worked in the kitchen all day and all night, when in fact, they only take about an hour from start to finish! 
Thank you, Emily…for inviting me back. I’m thrilled to be here…and hope that you like these cookies!  
Crispy Chocolate Chip Sprinkles Cookies
2/3 cup vegetable shortening
1 1/2 cups packed brown sugar
1 tablespoon milk
2 tsp vanilla
2 eggs
1 3/4 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 cup mini chocolate chips
1 cup chocolate chips (milk, dark, or white..your preference)
1/2 cup colored sprinkles (Jimmies)
1/2 cup finely chopped walnuts

Heat the oven to 350 degrees.

  • Line two baking sheets with parchment paper. 
  • In mixing bowl, beat together the shortening, brown sugar, milk and vanilla until creamy. Add the eggs, one at a time, beating well between additions. 
  • In a small bowl, sift together the flour, salt, and baking soda, and gradually add to the egg mixture just until blended.
  • Stir in the chocolate chips.
  • Spoon the cookie dough into a pastry bag with a #807 Ateco tip,  Pipe 3 inch lengths of the cookie dough onto the baking sheets, about 2 inches apart.  (I was able to fit nine lines of cookie dough onto one baking sheet). 
  • Bake for 8 minutes (or until the cookies are set).  Cool for 2 minutes on the baking sheet before removing to a cooling rack.  Cool completely. 
  • On a small plate, combine the sprinkles and walnuts.  
  • Melt the chocolate chips in a microwave safe bowl.  Cook in the microwave for 1 minute, remove and stir.  There will still be clumps of chocolate chips, but they will melt as the chocolate continues to sit. If they don’t seem to melt quickly enough, place back into the microwave for 15 seconds, remove, and stir.
  • Spread the melted chocolate all around the edges of the cookie, and then dip into the walnut/sprinkle mixture.  Let dry on a cooling rack in a single layer about 1 hour. 
  • Store in a covered plastic container for up to one week. 
  • Enjoy!
sprinkle cookies 2 (Prudy)

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~Cookie Monday~ Popcorn chocolate chip cookies with… *Guest post from A cookie Named Desire

 

Today’s #Cookie Monday guest post is from A Cookie Named Desire. I came across Amanda’s page a few weeks ago and knew I had to snatch her up for a #Cookie Monday post. I am so glad she agreed because these cookies look fantastic!

Take it away my friend,

popcorn-chip-pretzel-cookies

Happy Monday! I know what you are thinking, “Who in the heck is this person who dares to put “Happy”and “Monday” in the same sentence together?” Welp, my name is Amanda and I blog over at A Cookie Named Desire and I am all about dessert and baking. I love fun and decadent desserts, but I also like to throw in a sophisticated edge here and there. I love cooking and baking from scratch and exploring all the delicious things life has to offer.   Emily was kind enough to invite me over to share a cookie recipe with you and I could not be any more excited! Cookies are kind of my favorite thing (Hello, my blog is a Cookie Named Desire after all!) I decided to share with you, one of my favorite cookies ever. They are sweet and super salty and totally overloaded with deliciousness.

Get this: chocolate chip cookies stuffed with cocoa nibs, pretzels, potato chips, and buttery popcorn.

Holla!

These cookies are basically the best junk-food dessert treat EVAH. It’s when you really want to chow down with a ton of snacks, but in a single, portable bite. I don’t know about you, but that’s kinda the story of my life.

They remind me a little bit of the compost cookies from Momufuku Milk Bar, but with a few different twists. These are actually a twist on my movie theater cookies I made for my own blog a while back where I used buttered popcorn as the basis of my chocolate chip cookies. I loved it so much, I just knew I had to use that concept again for you, but take it to a whole other level. I’ve got to tell you, these are epic.

I hope you enjoy the cookies, and maybe stop on over to A Cookie Named Desire and see what else I am baking up!

2 1/3 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon cornstarch

1/4 teaspoon salt

1 cup (2 sticks) unsalted butter room temperature

¾ cup semi-packed brown sugar

½ cup sugar

1 egg, plus 1 yolk

1 teaspoon vanilla extract

½ bag (about 3 cups) buttered popcorn

¾ cups crushed pretzels

¾ cup crushed ruffled potato chips

¾ cup mini chocolate chips

¼ cup cocoa nibs (optional, but recommended)

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Preheat the oven to 350 degrees.Line two baking sheets with parchment paper.

In a medium bowl, mix together the flour, baking soda, cornstarch, and salt together. Set aside.

In a mixer, beat the butter and both sugars together until light and fluffy. Add in the egg and yolk, then the vanilla.

Slowly add the flour mixture into the wet ingredients and mix until just combined.

Fold in the popcorn. It will seem as though it is an impossible task, but the popcorn will break down and incorporate into the dough. Fold in the remaining ingredients until incorporated.

Measure out the dough into one tablespoon balls and place on the baking sheet about an inch apart. Bake for about 8 – 9 minutes, or until a light golden brown.

popcorn-pretzel-chip-cookies

 

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Sweet and Salty Honey-Comb Crunch

 

Honey Comb Crunch 2

* My inspiration for this recipe came from Trisha Yearwoods Sweet & Saltines  recipe.

Ok, this recipe is quickly becoming a new family favorite! This stuff is so good.. seriously! Everyone that has tasted it so far has told me that it tastes just like caramel corn but with out the kernels. I am also in love with the fact that this recipe makes a HUGE batch; sure you could cut it in half but once you taste it you won’t want to! Trust me on this one 😉

Enough chit chat lets get to it!

Sweet and Salty Honey-Comb Crunch

Ingredients: 

4 sticks of butter

2 cups of brown sugar

4 Cups of pretzels ( I used the sticks and gave them a rough crush. I put them into a lg freezer bag and just gave it a couple of squeezes with my hands. You DO NOT want to crush them so much they turn to crumbs.)

1 – 12.5 oz box of honey – comb cereal

* A roaster is needed for this recipe.

Directions:

– Pre heat oven to 200 degrees

– In a roaster add entire box of honey combs and 3 cups of roughly crushed pretzels

– In a medium sized pot or a dutch oven over medium heat add 4 sticks of butter and 2 cups of brown sugar. Use a wooden spoon to stir often. Once butter has melted completely cook for an additional 3-5 minutes stirring constantly.

– Carefully pour the caramel (the melted brown sugar and butter mixture) over the cereal and pretzels in the roaster. Use a wooden spoon to mix well. If there is a little excess caramel in the bottom of the roaster that doesn’t seem to want to absorb then just crush up a few more pretzels till the liquid is absorbed (no more than a cup).

– Place roaster in the oven @ 200 degrees and bake for 1 hour, take out and stir every 15 minutes.

– Let cool

– Store in a large container or in cute little baggies for gifts!

-Enjoy!

** I also want to note that I measured the pretzels BEFORE they were crushed. I used a liquid measuring cup for them because they fit better. I threw them in loosely; I did not try to jam them in, or squeeze in as many as I could.

Honey Comb FINAL

** Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission, if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

 

Cookie Monday!~Peanut Butter Sandwich Cookies~ Guest Post From Butter Basil & Breadcrumbs

 

Cookie 1
 Today I am running out of time to get this posted! But I wanted to quickly take some time and thank Prudy from Butter Basil & Breadcrumbs  for this delicious #Cookie Monday Post! =)
Take it away my friend:
Prudy
I was so happy when Emily asked me to share a recipe for cookie Monday…It is such a pleasure to be here!  
Emily and I met quite a few months ago, and became fast friends. She’s been such a joy, and such a wonderful help to me in these last few months, teaching me everything she has learned about blogging. I truly enjoy our friendship, and feel blessed to have met her. 
So when Emily asked me to share a cookie recipe, I was more than happy to join in on the fun!  I wanted to make something special for Emily, because I adore her… and I decided to go with a peanut butter sandwich cookie with peanut butter and chocolate fudge swirl filling. 
Because I can’t bake to save my life, it had to be an easy cookie, but one that would look like it took all day in the kitchen.,. You know, like I know what I’m doing in the baking department.  And if anyone of you are anything like me… then this is the cookie for you!  It’s easy.  It’s pretty.  And it’s delicious!  
It’s the cookie to impress.
Thank you, Emily…for including me on Cookie Monday…It is truly an honor to be here… and even more so to call you my friend..
Peanut Butter Sandwich Cookies with Peanut Butter and Chocolate Fudge Swirl Filling

 

The Peanut Butter Cookie
1/2 cup butter
1/2 cup vegetable shortening (such as Crisco)
1 cup peanut butter
2 eggs
1 tsp vanilla
1 1/4 cups brown sugar
3/4 cup granulated sugar
2 1/2 cups flour
2 tsp baking soda
1 tsp salt
 Small bowl of granulated sugar for rolling the cookie dough
Preheat oven to 350 degrees.  Line two baking sheets with parchment paper.
In a small mixing bowl, combine the flour, baking soda, and salt.  Set aside until ready to use.
In a large mixing bowl, cream together the butter, vegetable shortening, peanut butter, eggs, vanilla, brown sugar, and granulated sugar until fluffy.
Add the flour mixture to the creamed mixture, and beat until fully combined.
Roll the dough into 1” balls, and roll around in granulated sugar.  Place the cookie dough balls about 2” apart onto the parchment paper lined baking sheet, and with a fork, press lightly to flatten each ball with a criss-cross pattern.
Bake for 10-12 minutes.  Remove from the oven, and let sit for 3 minutes before removing from baking sheet. Cool completely on a cooling rack.
Fill a pastry bag with half peanut butter filling, and half chocolate fudge filling.  Choose two cookies that are the same size, and begin filling them by piping the filling onto the bottom of one cookie, and top it off with the second cookie, making sure the the bottoms of the cookies are to the inside of the sandwich.  Repeat with remaining cookies.
Store in a plastic container with a lid for up to a week (if they last that long!).  Makes 3 dozen sandwich cookies.

 

The Peanut Butter Filling
6 cups powdered sugar
1 cup peanut butter
1/2 tsp salt
2 tsp vanilla
1/4 to 1/3 cup milk
Combine all ingredients in a large mixing bowl.  Start with 1/4 cup milk, and slowly add more until the filling reaches the consistency you desire.  (You want it to be light enough to pipe through the pastry bag, but thick enough to hold the sandwich together. Mix on high speed until light and fluffy.

 

The Chocolate Fudge Filling
3 cups powdered sugar
1 cup dark cocoa powder
1/2 cup butter
1/4 tsp salt
1 tsp vanilla
1/4 to 1/3 cup milk
Combine all ingredients in a large mixing bowl.  Start with 1/4 cup milk, and slowly add more until the filling reaches the consistency you desire.  (You want it to be light enough to pipe through the pastry bag, but thick enough to hold the sandwich together. Mix on high speed until light and fluffy. 
Catch Prudy On facbook! – Click here 

Cookie Monday ~ Old Fashioned Iced Oatmeal Cookies ~ Guest post from Prairie Gal Cookin’

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IMG_2464

Today Ashley from Prairie Gal Cookin’ is joining us with her recipe Old Fashioned Oatmeal Cookies for cookie Monday. Ashley, we are so excited to have you; and even more excited to dive into this cookie recipe.

As Prudy always said, take it away my friend:

Before I can share this yuummy recipe with all of you, I just wanted to thank Emily for letting me be a part of her Cookie Mondays! It’s so much fun to meet new bloggers and stumble across fun recipes – Which is exactly whatis happening here on Cookie Mondays!

When Emily asked me if I would be a part of CM, I had one recipe pop into my head – These Old-Fashioned Iced Oatmeal Cookies. They are a breeze to make and the simple little icing you whip together to dip them in just pulls the whole cookie together and throws it over the top!

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Old-Fashioned Iced Oatmeal Cookies

My favorite part about these cookies is that they aren’t your normal oatmeal cookie – These are “dipped-icing” cookies, and full of flavor thanks to the cinnamon and nutmeg in them. They won’t last long in any household! (So it might be necessary to stash several away for yourself after you make them!)

Cookies:

2 cups quick cooking oats (or old-fashioned)

2 cups flour

1 T. baking powder

1/2 t. baking soda

1/2 t. salt

2 t. cinnamon

1/2 t. ground nutmeg

1 cup butter, room temperature

1 cup brown sugar, packed

1/2 cup sugar

2 eggs, room temperature (or run under hot water for 30 seconds)

1 t. vanilla

Icing:

2 cups powdered sugar

3-5 T. milk

1 t. vanilla (or a little less, just depends on your preference!)
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college

1. Preheat oven to 350 degrees and line cookie sheets with waxed paper.

2. Start by pulsing the oats in a food processor several times.

3. In a large bowl, combine the pulsed oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

4. In the bowl of a stand-mixer, beat the butter on high 30 seconds.

5. Add the sugars and beat until fluffy.6. Add in the eggs, one at a time, beating until yolk just barely disappears into batter.

7. Adding 1/3 of the flour at a time to the batter, mix well.

8. Drop the balls of cookie dough onto the lined cookie sheets and bake for 10 – 12 minutes or until bottoms are just starting to brown.

9. Cool on cookie sheet for 2 – 3 minutes and then finish cooling on a cookie rack.

10. When cookies are cooled, mix together the powdered sugar, milk, and vanilla for icing.

11. Dip the cookies into the icing (face down). Let the icing set-up and then dip them all again.

12. Let icing set-up again and store in an air-tight container.

13. Enjoy!

* Catch Ashley on facebok! – Prairie Gal Cookin
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Root Beer Float Cupcakes (only 6 ingredients needed to make these, icing included!)

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root beer float

You are not going to believe how EASY these cupcakes are! They are delicious, too! You only need 6 ingredients start to finish for these Root Beer Float Cupcakes. These are a great summertime cupcake. The only bummer is that they should be stored in the fridge due to the heavy cream in the frosting, making it hard to take them to an out door picnic. I guess you could keep them in a cooler? hmmm….  Anyway’s, lets get the ball rolling with these cupcakes =P

* These 2 ingredient root beer float cupcake were inspired by the The lady in the Red Rockers two ingredient strawberry cake. If have never checked out her blog you need too! She has lots of amazing recipes! =)

Root Beer Float Cupcakes

Ingredients:

1 – box white cake mix

1 – 12 oz can Root Beer

what?? that’s it? no egg? no oil? … Yup Folks, that’s all she wrote for this one! =)

Ohh, wait! I forgot… You will need some cute cupcake papers. I also bought some cute Lollipop sticks and cut them in half to insert in the cupcakes for decoration.

 

Directions:

Preheat oven to 350 degrees ( I went by the what the cake box said)

In a mixing bowl add the cake mix and root beer. Using a hand mixer, mix well. Put cupcake liners into a cupcake pan and put 1/4 cup of cupcake batter into each one. You should get approximately 18 cupcakes. Bake at 350 degrees for 18 minutes or until toothpick comes out clean. Let cool.

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Now it’s time for this EASY Frosting. I found this recipe on page 61 of the March edition of the Taste of Home Cake Mix and treats book. It is one of those mini $5 cook books that always temps me at the grocery store check out line, I’m glad I gave in to the temptation this time! LOL The only thing I did differently was that I replaced the vanilla extract with root beer extract.

Root Beer Float Frosting

Ingredients:

1 cup Heavy Whipping Cream

3 Tbsp.  10 X sugar

1/2 tsp. root beer extract

5-6 Root Beer Barrels Crushed for garnish

 

In a mixing bowl add heavy whipping cream, 10 X sugar, and root beer extract. Using a hand mixer, beat until frosting gets stiff and fluffy ( it should stand on its own). Put icing into a pastry bag and pipe frosting onto cupcakes. Sprinkle with crushed root beer barrels and store in the fridge. NOTE: The crushed root beer barrels sprinkled on the top get soft and kind of melt into the frosting when you put them in the fridge. They still taste just as delicious but if you are wanting them to look pretty or taking them to a party wait and sprinkle the crushed root beer barrels before serving. =)

 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive comission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

 

*Cookie Monday* Nutella Alfajores ( Guest post From Aniscorner.com)

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Prudy from Butter Basil and Breadcrumbs gave me the honor of taking of her Cookie Monday’s and I am more than eager to get started! I love meeting new bloggers and seeing their delicious creations. What is Cookie Monday you ask? Let me explain… From now on, every Monday, I will have a new blogger guest post for me a new cookie recipe. Sound good? I think so. =) Not only will you be introduced to some amazing new blogs,  but you will also have a never ending collection of cookie recipes!

First up for the very first Cookie Monday Post on BurlapKitchen is Ani from aniscorner.com. I met Ani a little while back and we have become pretty good blogger buds. When you start blogging and are unsure of a lot of things it is nice to have a circle of friends to help out, and this gal is definitely in my circle! Ani is always there to help and is not afraid to give some constructive criticism when needed, which is CRUCIAL in the blogging world! I love watching Ani’s blog grow and I am so excited to have her here with us today. As Prudy always says,

Take it away my friend…

Ani

First of all I want to Thank Emily for giving me the opportunity to guest post for her “Cookie Mondays”. I don’t remember how I came across her blog but we quickly became blogger friends. She is such a sweet and talented girl. Well when she told me that the post needs to be cookie related I knew I had to make Alfajores.
Alfajor is a traditional dessert in many Latin countries. These are usually made with Dulce De Leche, however I decided to make it with Nutella. I know you already want to start baking, I loooove Nutella too.
Alfajores are very soft and delicate shortbread cookies. And Nutella is sticky, gooey and perfect for pressing between two delicate cookies.

ani 1

The Ingredients for Nutella Alfajores are:

  1. 2 cups all purpose flour
  2. 1/2 tsp salt
  3. 3/4 (1 1/2 stick) cup cold unsalted butter (cut into pieces)
  4. 1/2 cup confectioners’  sugar (+ more for dusting)
  5. 2 tsp vanilla extract
  6. 1 Nutella
Preheat your oven to 325 decrees F.

Line 2 baking sheets with parchment paper.

With your mixer or food processor blend together flour and butter.
Ani 2

Add the sugar, salt and vanilla extract. And mix until the dough comes together.

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Lightly flour a work surface and turn the dough onto it. Roll the dough to a thickness of 1/8 inch.
Using a 2 1/2 inch (not bigger than this) round or heart (for Valentine’s Day) cookie cutter cut out as many rounds as you can.

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Briefly knead the dough scrapes together just until smooth, roll out and cut more. Repeat this until you have no dough left. You should be able to make around 32 cookies. If the dough becomes to soft freeze it for couple minutes and continue rolling and cutting.
Transfer the rounds to the prepared sheets and bake for 11-14 minutes. Transfer the baked cookies to wire rack and let cool completely.

ani 6

Gently spread 1 Tbsp of Nutella on the flat side of a cookie and place the second cookie on top of Nutella. Dust with confectioners’ sugar and serve. You can also dip these in melted dark chocolate or roll in crashed nuts.

ani 7

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CLICK HERE to catch Ani on Pinterest!

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Orange Cake Box Cookies

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orange cookie

A simple cookie made from a cake mix, topped with an easy glaze and sprinkled with orange zest. These cookies taste like summer, they are light and refreshing… Perfect for summer time gatherings.

Ingredients:

1 Box yellow cake mix (about 15.25 oz box)

1/2 Cup Flour

1 (8 oz ) block cream cheese ( room temp.)

2 eggs

1/2 Cup oil  ( I used vegetable oil)

Juice from one orange ( or about 1/4 cup)

Zest from half an orange

* When I make these I buy 2 oranges. I use the one orange for the juice and the zest that goes into the cake mix and I use the second orange for the zest to garnish the cookies once they have been glazed.

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Directions:

Pre-heat oven to 375 degrees

In a medium size bowl add cream cheese and juice from orange, Mix with a hand mixer until well blended. Add the cake mix, flour, eggs and oil and mix with a wooden spoon. Once every thing is mixed well add the zest from 1/2 of the orange and mix one more time. Drop by 1/2 tablespoons onto a greased cookie sheet. Bake at 375 for 8-10 minutes ( Mine were perfect at 9 minutes).

 

Once they were cooled I decided they needed a glaze. I used a recipe that I got from Food.com and then topped it with orange zest. You can also add orange food coloring if you wish.

CLICK HERE FOR COOKIE GLAZE RECIPE  ( this recipe called for water OR milk…. I used Milk)

 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive comission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Chocolate Chocolate Chip Cake Box Cookies

chocolate-cake-box-cookies

Chocolate Chocolate Chip Cake Box Cookies

Lately I have been working on re-photographing some of my recipes, like these Chocolate Chocolate Chip Cake Box Cookies. The photos are still not where I want them to be but they are 100 times better then some of the originals. I was blessed to have one of my best friends help me with this. She was my sous chef, dish washer, hand model, and comic relief. She even painted her nails for me! I’m working on making her a permanent helper, shhh 😉 . I’ve offered to pay her with the left over food =P I think she’s ok with that 😉

Cake box cookies are so awesome. I love how easy they are to make. Normally, they require few ingredients and who doesn’t have a few cake boxes in the pantry? I have made everything from orange cake box cookies to sugar cake box cookies to these Chocolate Chocolate Cake Box Cookies. I wish I could tell you of my favorite cake box cookies recipe but I just love them all. It would be too hard to choose! That being said, these Chocolate Chocolate Chip Cake Box cookies will make the perfect addition to your holiday baking list. They are soft, chewy, and everything you want in a cookie. I have also added a hint of coffee into the recipe which compliments the chocolate flavor perfectly. The coffee is not over powering, it is just enough to add a little kick to these cookies. In fact, I know people who hate coffee and LOVE these cookies. My husband being one of them.

If you give this recipe a try I would love to hear from you!

 

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* Here is a photo of what the dough should look like before adding the chocolate chips. Sorry, for some reason I forgot to re-photograph the dough!

cookies final 3

 

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