Secret Ingredient Chocolate Chip Cookies

Secret Ingredient Chocolate Chip Cookies

I make chocolate chip cookies ALL.THE.TIME. but I just haven't found that PERFECT recipe that makes a soft, chewy one that is beautiful looking as well. One of my friends recently asked me which chocolate chip cookie recipe I could recommend and I knew that I would tell her about the amazing Malted Chocolate Chip Cookies, but she was looking for a pretty cookie. I knew that although those cookies were TO DIE FOR in taste, they were super flat and not too appealing to look at. So I hunted down to find the perfect chocolate chip cookie recipe and I have found it!

The secret ingredient is cream cheese and I wasn't sure if I was going to like the cookies or not because I am NOT a cream cheese fa, BUT you don't even taste it.

Here the amazing recipe:

You will need:

2 1/4 cup all purpose flour

1 tsp baking soda

1 tsp salt

3/4 cup (1 1/2 sticks) unsalted butter, room temp.

1/4 cup cream cheese, room temp.

1/2 cup sugar

1 cup packed light brown sugar

1 1/4 tsp vanilla extract

2 large eggs

2 cups semi-sweet chocolate chips

To Make:

In a bowl add the dry ingredients, which are flour, salt, and baking soda.

Then get out your mixer and add butter, cream cheese, sugar, light brown sugar, and vanilla for 2 minutes. Add each egg one at a time and continue to mix.  Then add the dry mixture and after that is well incorporated, then add in the chocolate chips and mix by hand.

Cover the whole bowl with plastic wrap and place in refrigerator for a 2 hours up to 3 days. 

To bake preheat oven to 375 F and line baking sheet with cooking spray, parchment paper, or a nonstick mat.

Add 2-3 Tbsp dough and space them a few inches apart.

Bake for 9-11  minutes and cool on a wire rack.

Recipe Source: http://www.justataste.com/2013/09/secret-ingredient-best-chocolate-chip-cookies-recipe/

Neighbor Christmas Gifts

The holidays are just a few days away and I wanted to share with you my two favorite dessert recipes.

I decided to make friend/neighbor gifts out of these and here is what I did and the recipes as well.

The first one I made was these delicious Oreo Stuffed Brownies,

recipe here and I got plastic bags at Hobby Lobby and cute Christmas twine there as well.

Stack them on top of each other and they make a beautiful gift!

Oreo Stuffed Brownie Christmas Gifts

The other treat I wanted to share with my friends was this Buttermilk Banana Bread that just makes me SWOON.

The recipe is here.

I wrapped them up in wax paper and used the same string to tie the ends.

I printed off some free printables found here.

BUTTERMILK BANANA BREAD

I hope you, your friends, and neighbors all enjoy.....I know mine sure did!

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies 

I am such a fan of pumpkin cookies and I really liked this recipe because it is super simple. 

You will need:

1 box spice cake mix

1 small can pumpkin

1/2 bag chocolate chips

can of cream cheese frosting

To Make:

Mix together (it's going to seem dry at first, but keep stirring, it will come together.)

Then when all mixed up, drop by heaping Tablespoons onto a greased cookie sheet and bake at 375 F degrees for 15 minutes. 

Cool them on a rack and when cooled then drop a spoonful of frosting on top. 

Oreo Stuffed Brownies

Oreo Stuffed Brownie Cookies

First of all, let me say this....I DO NOT like oreos.

Yes, I am one of those crazy people who just do not care for them.

I think they taste too processed and the filling is too waxy for me,

BUT on that note I made these cookies and somewhere in the 12-15 minutes of bake time, it turns the oreo's into smooth, soft, yummy goodness, so that when you bite into this, it is other worldy.

This is by far my new favorite recipe and I will be making it for the upcoming holidays as well.

You will need:

1 Brownie mix 

1 package Double Stuff Oreo's

White frosting, I used the cupcake can writer

To Make:

Preheat oven to 350 degrees F.  

Prepare brownie batter according to package directions.  

Leave in mixing bowl.  

Dip Oreos in brownie batter then place in bottom of cupcake tins that have been generously sprayed wih cooking spray.

  Bake for 12-15 minutes, until brownies are cooked through.  

As soon as you remove, take a plastic knife and run along edges, (this is VERY important so you get the cookie out with brownies not stuck to pan)

Let cool for 5 minutes, then drizzle with white frosting .

{This recipe makes the entire package of Oreos}

Recipe Source: The picky-palate

Brownie Cookies

Brownie Cookies

This recipe is for some serious chocolate lovers!

They are pure deliciousness with a rich chocolate taste and would be a great cookie to make for the upcoming holidays!

Ingredients:

1/2 cup butter

4 (1 ounce) squares unsweetened chocolate, chopped

3 cups (18 ounces) semisweet chocolate chips, divided

1 ½ cups all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

4 large eggs

1 ½ cups sugar

2 teaspoons vanilla extract

Directions:

Combine butter, unsweetened chocolate, and 1 ½ cups chocolate chips in a large heavy saucepan. 

Cook over low heat, stirring constantly, until butter and chocolate melt;

 let cool.

Combine flour, baking powder, and salt in a small bowl, set aside.

Beat eggs, sugar and vanilla at medium speed with an electric mixer. Gradually add dry ingredients to egg mixture, beating well.

 Then add the chocolate mixture and beat well. 

Stir in remaining 1 ½ cups chocolate chips.

Scoop dough onto baking sheets 1 inch apart. 

Bake at 350 F degrees for 10 minutes. 

Cool slightly on baking sheets; remove to wire racks to cool completely.

Then enjoy your chocolate fix!

Recipe Source: http://yummy-recipezz.blogspot.com/

The New York Times Chocolate Chip Cookie

The New York Times Chocolate Chip Cookie

These bad boys were voted the BEST chocolate chip cookie

 in New York! 

Now that's saying something! Here's how to make them today.

• Ingredients:
• 2 cups minus 2 tablespoons (8 1/2 ounces) cake
• flour
• 1  2/3 cups (8 1/2 ounces) bread flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 2 1/2 sticks (1 1/4 cups) unsalted butter
• 1 1/4 cups (10 ounces) light brown sugar
• 1 cup plus 2 tablespoons sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/4 pounds chocolate chips
• 
  

Instructions

                                          Sift flours, baking soda, baking powder and salt
                                                         into a bowl and set aside.
                                              Using a mixer with a paddle attachment, cream
                                  butter and sugars until light and fluffy – about 5 minutes. Add eggs.

                                 Stir in vanilla. Reduce to low speed and add dry ingredients slowly,
                               mixing until just combined. Fold in chocolate chips. Refrigerate dough for
                              24-36 hours.
                                                  When ready to bake, preheat oven to 350.
                                                              Drop spoonfuls of dough
                                                onto baking sheet. Bake for 10-12 minutes.

Recipe Source: Iambaker.net

Perfect M and M Cookies

Perfect M&M Cookies

I found this recipe on pinterest and low and behold, it is phenomenal. I can't make these ANY other way, they are just perfection! My son asks to make these all the time and we've already made them 3 times this past month!
The secret ingredient is instant vanilla pudding mix.

Ingredients

1 stick/1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1/2 teaspoon pure vanilla extract

1 1/2 cups all purpose Flour

3 tablespoons Instant vanilla pudding mix

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup mini chocolate chips (optional)

1-1 1/2 cups Mini M and M’s

Directions

Preheat oven to 350 degrees F.

and line a large baking sheet with a silpat liner or parchment paper.

In a large mixing bowl cream your butter and sugars until well combined.

 Add your egg and vanilla mixing to combine.

Add your flour, pudding mix, baking soda and salt, stirring to combine.

 Add chips and m and m’s stirring to combine.

With a medium cookie scoop, place dough 1 inch apart from each other.

Bake for 10-12 minutes until cooked through.

Let cool on cookie sheet for 10 minutes before transferring to cooling rack.

Makes 2 dozen cookies

Source: picky-palate.com

Snickerdoodles

 snickerdoodles


I got this recipe from one of my friends and what a perfect recipe it is!
It makes the PERFECT snickerdoodles that will disappear so quickly after you make them.
Seriously, they are THAT good!

You will need:

Mix: 

3 1/2 cups flour 
1 Tbsp baking powder 
2 tsp baking soda 
1/4 tsp salt 
1/4 tsp cinnamon

In a separate bowl mix: 
1 cup butter 
2 cups sugar 
2 eggs 
1 Tbsp light corn syrup 
2 1/2 tsp vanilla

Preheat oven to 375

Combine wet and dry ingredients. 
Roll each ball of dough in cinnamon sugar mixture. 
Bake for 8-10 minutes depending on how gooey you like them. 

Enjoy your amazing cookies!

Source: Danielle Butters

Thick and Chewy Chocolate Chip Cookies

Thick and Chewy Chocolate Chip Cookies

This is a perfect recipe for a classic chocolate chip cookie!

They came out great and I will definitely be making these again!

Ingredients:

2 cup plus 2 tbsp. all-purpose flour

½ tsp. baking soda

½ tsp. salt

12 tbsp. unsalted butter, melted and cooled until warm

1 cup brown sugar, packed

½ cup granulated sugar

1 large egg plus 1 egg yolk

2 tsp. vanilla extract

1 ½ cups semi-sweet chocolate chips

Directions:

Adjust oven racks to upper and lower-middle positions.  Preheat oven to 325°. Line two cookie sheets with parchment paper or silicone mats.

Whisk dry ingredients together in a medium bowl; set aside.  Mix butter and sugars until thoroughly combined.  Beat in egg, yolk and vanilla until combined.  Add dry ingredients and beat at low-speed just until combined.  Stir in chocolate chips.

Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Place each piece on the cookie sheet with the jagged surfaces facing up with plenty of room between each cookie.

Bake, reversing positions of cookie sheets halfway through.  Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, about 11-14 minutes. Do not over bake.  Cool cookies on sheets until able to lift without breaking.  Transfer to a wire rack to cool.

Source: Lovetobeinthekitchen.blogspot.com

Coconut Butterscotch Fudge Cookies

If you love coconut, then you will love these!

Coconut Butterscotch Fudge Cookies

You will need:

1 pouch (1 pound 1.5 oz) Betty Crocker Sugar cookie mix

1/2 cup butter, melted

1-1 1/2 cups flaked coconut

1/2 cup butterscotch topping

3/4 cup hot fudge topping

To Make:

Heat oven to 375 F.

In a large bowl, stir cookie mix, melted butter, and egg until a soft dough forms. Shape dough into 1 inch balls.

Roll balls in coconut. 

On greased cookie sheets, place 2 balls inches apart.

Bake 9-11 minutes or until edges are light golden brown and coconut starts to toast. Cool 3 minutes; remove from cookie sheets to waxed paper.

Drizzle each warm cookie with butterscotch topping. 

In a small microwavable bowl, heat the hot fudge topping uncovered on high 15-30 seconds or until spreadable.

Carefully spread on top or drizzle on top of each cookie.

Serve warm or cool.

Store loosely covered.

Source: Bettycrocker.com

Peanut Butter Oatmeal Chocolate Chip Cookies

Are you ready for the best ever cookie.

Well, in my book at least!

I'm not great at baking, but I still try and I have to say that these cookies are hands down winners.

They were easy to make and they ALL came out great. I didn't burn any and they all rose up and looked beautiful!

Here is the recipe for the amazing peanut butter chocolate chip oatmeal cookies and this makes about 16 cookies.

Peanut Butter Oatmeal Chocolate Chip Cookies

You will need:

1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips

To Make: 
 1. Preheat oven to 350 degrees F. 
Line two baking sheets with parchment paper and set aside.
If you don't have parchment paper that is okay, i made mine without.


2. Whisk together the flour, baking soda and salt; set aside.

3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips. 

4. Use a large cookie scoop and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet

and then store in an airtight container at room temperature.

Then enjoy!

We made some popcorn along with it and enjoyed a movie!

Source: browneyedbaker.com

Carrot Cake Cookies with Oatmeal and Macadamias

I love me some carrot cake. Seriously. Like I can't get enough! So when I saw this recipe for Carrot Cake Cookies, I knew I just had to try it! They are SOOOO good, not only do they have the carrot cake staples in them, but they also have macadamias and oatmeal. Trust me....you will not be disappointed.

You can also put the frosting in between the cookies and make a cookie sandwich or you can simply dab a little on like I did for a sweet treat!

Carrot Cake Cookies with Oatmeal and Macadamias

Ingredients:

1 cup (2 sticks) unsalted butter, room temperature

1 cup packed light brown sugar

1 cup granulated sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

2 cups old-fashion rolled oats

1 1/2 cups finely grated carrots (about 3 large OR 4 medium-sized carrots)

1 cup raisins

1/2 cup dry roasted, unsalted macadamias, coarsely chopped

Cream Cheese Frosting (recipe below)

Directions

In an electric mix with the paddle attachment, beat butter, brown and white sugars on medium speed until it’s light and fluffy. 

Add the eggs and vanilla, beating on medium speed until well combined.

Sift the flours, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until combined. 

Add the flour mixture to the butter in 2-3 batches at a time; continue to mix on low speed until incorporated. 

Add the oats, carrots, raisins and other add-ins, gently folding into the batter. Refrigerate the cookie dough overnight for best baking results.

Preheat oven to 350 degrees for larger cookies; 325 degrees for smaller or medium-sized cookies.

Prepare baking sheets with silicone baking mats, parchment paper or spray with non-stick spray.

Using a cookie scoop, scoop dough on prepared baking sheet, spaced about 2 inches apart. 

With your fingertips, slightly flatten the tops of each cookie dough ball (this is optional depending on your preference).

Bake until browned and crisp, about 12-15 minutes for larger cookies; about 10-12 minutes for medium-sized cookies; about 10 minutes for smaller cookies. 

Rotate halfway through baking time.

Let the cookies cool on the pan for about 1-2 minutes before transferring to a cooking rack. 

Let them cool completely before frosting and sandwiching. 

Using a small spatula, spread a dollop of cream cheese frosting onto flat sides of cookies and sandwich together.

Store cookies in an airtight container in the refrigerator for up to 3 days.

Cream Cheese Frosting

8 ounces cream cheese, room temperature

1/2 cup (1 stick) unsalted butter, room temperature

1 cup confectioner’s sugar

1 teaspoon pure vanilla extract

Directions

Place cream cheese in a mixing bowl. 
Using a flat wooden spoon, beat cream cheese until smooth.
 Add butter and continue beating until smooth and blended. 
Sift in the confectioner’s sugar and continue beating until smooth.
 Add vanilla until combined.

Refrigerate any unused portions.

Source: http://www.teeniecakes.com/