Almond Flour Chocolate Chip Cookies

Almond Flour Chocolate Chip Cookies

Adapted From: detoxinista.com

These have a delicious nutty flavor that makes it hard not to eat the whole batch. Changing the flour from coconut to almond makes a completely different type of cookie with a whole new taste and texture. They are superb!

Ingredients:

4 cups almond flour

1 tsp baking soda

1/2 tsp sea salt

1/2 cup coconut oil, melted

1/3 cup organic maple syrup

4 tsp vanilla extract

1 cup dark chocolate chips

Preparation:

Using a whisk, combine the almond flour, baking soda, and sea salt in a medium bowl. In a separate large bowl, whisk together the coconut oil, maple syrup, and vanilla. Add the dry mixture to the wet; whisk again until well blended. Stir in the chocolate chips. Drop cookie dough by tablespoonfuls onto a baking sheet lined with wax paper. The dough will spread a little on their own, but use the back of a spoon to slightly flatten the tops. Bake at 350° for 8-10 minutes, or until the edges are golden brown. Let the cookies cool for 10 minutes before transferring to a wire rack. Store in an airtight container at room temperature, or in the refrigerator.

Makes 36 cookies

Chocolate Chip Cookies

Chocolate Chip Cookies

Source: Samantha C.

Ingredients:

1 cup butter, softened

1 cup sugar

1 cup brown sugar

2 eggs

2 tsp vanilla extract

1 tsp baking soda

2 tsp hot water

1/2 tsp salt

3 cups flour

2 cups semisweet chocolate chips

Preparation: 

In a large bowl, beat together the butter and both sugars until smooth. Add one egg at a time, beating in between; stir in vanilla extract by hand. In a separate small bowl, dissolve the baking soda in hot water. Stir into batter with the salt. Then stir in flour and chocolate chips. Drop cookie dough by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350 for 10-12 minutes, or until edges are slightly browned.

Makes 24 cookies

Old-Fashioned Peanut Butter Cookies

Old-Fashioned Peanut Butter Cookies

Source: Clella S.

Homemade peanut butter cookies are so good. 

Ingredients:

1 cup butter, softened

1 cup creamy peanut butter

1 cup sugar

1 cup brown sugar

2 eggs

2 1/2 cups flour

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

Preparation:

In a large bowl, cream together butter and peanut butter. Add sugars and eggs; cream again. In a separate bowl, stir together flour, baking soda, baking powder, and salt. Add dry ingredients to peanut butter mixture; mix well. Chill dough for 1 hour. Roll into balls; place on cookie sheet and press with a fork to flatten. Bake at 375° for 8-10 minutes.

Makes about 36 cookies

Cherry Angel Food Cookies

Cherry Angel Food Cookies

Source: Alison S.

I was never a huge fan of cherries, but after I tried these cookies... I am loving cherries!

Ingredients:

1 cup butter, softened {tip}

1 cup sugar

1 egg

2 cups flour

1 tsp cornstarch 

1/4 tsp salt

1 tsp baking soda

1 tsp cream of tartar

1 (10-ounce) jar maraschino cherries, chopped

Preparation:

Combine butter, sugar, and egg; cream together. In a separate bowl, stir together flour, salt, baking soda, and cream of tartar. Add flour mixture to butter mixture; blend together. Gently fold in chopped cherries {don't over stir}. Cover cookie dough and refrigerate for 1 hour. Drop heaping teaspoonfuls of dough on ungreased cookie sheets. Bake at 325° for 12-14 minutes. Let cool completely on wire racks.

Makes about 36 cookies

Soft Snickerdoodle Cookies

Soft Snickerdoodle Cookies

Source: Tiffany O.

My sweet visiting teacher brought me these delicious cookies, and my kids said to me, "Mom! You have to get this recipe!" So I did. :)

Ingredients:

1/2 cup butter, softened

1 cup sugar

1/4 tsp baking soda

1/4 tsp cream of tartar

1 egg

1/2 tsp vanilla extract

1 1/2 cups flour

2 tblsp sugar

1 tsp ground cinnamon

Preparation:

Beat butter on medium speed for 30 seconds. Add sugar, baking soda, and cream of tartar; beat together. Then beat in egg and vanilla extract. Add flour 1/2 cup at a time, beating in between. Dough is thick. My Kitchen Aid can handle it, but if you're using an electric mixer, beat as much flour as you can with mixer. Stir in remaining flour with a wooden spoon. Cover cookie dough and refrigerate for 1 hour. Combine 2 tblsp sugar and cinnamon in a small bowl; mix well. Shape dough into 1-inch balls; roll in cinnamon mixture to coat. Bake on ungreased cookie sheets at 375° for 8-10 minutes. Let cool for 10 minutes. Enjoy or store while warm in airtight container to keep softness.

Makes about 26 cookies

Chocolate Peanut Butter No-Bake Cookies

Chocolate Peanut Butter No-Bake Cookies
Source: Mitzi H.


Ingredients:

2 cups sugar
3 tblsp cocoa
1/2 cup milk
1/4 cup butter
1 tsp vanilla extract
1/2 cup peanut butter
3 cups quick rolled oats, uncooked

Preparation:

Cook sugar, cocoa, milk, and butter in saucepan over medium-low heat. Bring to a medium boil; boil 1 minute. Remove pan from heat; stir in vanilla extract and peanut butter. Add oats; mix well. With a 1 1/2 inch cookie scoop, immediately drop cookies onto wax paper or tin foil. Let cool.

Makes 35 cookies

Nutrition per cookie: 107 calories, C 16g, F 4g, P 2g

Cupid's Cookies

Cupid's Cookies

Adapted From: mygreatrecipes.com

These jumbo cookies are fun for kids to make themselves for a Valentine's Day treat. My little boy loaded his up with only marshmallows {his favorite}.

Ingredients:

1 (16-ounce) tube refrigerated sugar cookie dough

1 (16-ounce) container cream cheese frosting 

red or pink food coloring

Toppings:

Valentine M&M's

Valentine candy corn

pretzel sticks, broken up

mini marshmallows

cinnamon sugar sprinkles

Preparation:

Divide dough into 6 equal portions. On a lightly floured surface, roll each portion out with a rolling pin to 1/4-inch thick circle. Spray cookie sheet with cooking spray. Place about 2 inches apart on sheet; bake at 350° for 10-13 minutes, or until just starting to brown on edges. Cool on sheet for about 5 minutes, then transfer to wire racks to cool completely. Add food coloring to frosting; blend well. Frost each cookie and add toppings of choice.

6 (6-inch round) Cookies

Red Velvet Sandwich Cookies

Red Velvet Sandwich Cookies
Adapted From: allrecipes.com

These are one of my husband's all-time favorites.

Ingredients:

1 (18.25-ounce) box red velvet cake mix
2 eggs
1/2 cup vegetable oil

Filling:

1 (8-ounce) package cream cheese, softened

1/2 cup butter, softened

2 tsp milk

1 tsp vanilla

2 cups powdered sugar

Preparation:

Mix together; cake mixes, eggs and oil. Take a tablespoonful of dough; shape into balls. Bake on ungreased cookie sheets at 375° for about 8 minutes or until tops are cracked. Let cool for 10 minutes before transferring to wire racks.

In a separate bowl, mix together cream cheese, butter, milk, and vanilla. Add powdered sugar; mix well. If you want the frosting extra fluffy, add more milk. Mix in food coloring for holiday cookies.

Frost half the cookies; then top each one with another cookie. Gently press together.

{For some creative flare...} Use extra frosting and press cookies together until icing comes out to the edge. Roll the edges of cookies in chopped pecans or colored sugar sprinkles.

Makes about 24 cookies

Chocolate Sandwich Cookies

 

Chocolate Sandwich Cookies
Adapted From: Taste of Home Magazine

My husband absolutely LOVES these homemade Oreo cookies!

Ingredients:

2 (16.5-ounce) boxes devil's food cake mix
4 eggs
2/3 cup canola oil

Filling:

1 (8-ounce) package cream cheese, softened

1/2 cup butter, softened

2 tsp milk

1 tsp vanilla

2 cups powdered sugar

Preparation:

Mix together; cake mixes, eggs and oil. Take a tablespoonful of dough; shape into balls. Bake on ungreased cookie sheets at 350° for 8-10 minutes. Let cool for 10 minutes before transferring to wire racks.

In a separate bowl, mix together cream cheese, butter, milk, and vanilla. Add powdered sugar; mix well. If you want the frosting extra fluffy, add more milk. Mix in food coloring for holiday cookies.

Frost half the cookies; then top each one with another cookie. Gently press together.

{For some creative flare...} Use extra frosting and press cookies together until icing comes out to the edge. Roll the edges of cookies in chopped pecans or colored sugar sprinkles.

Makes about 48 cookies

Rolo Cookies

 

Rolo Cookies
Adapted From: Taste of Home Magazine

You can't eat just one! :)

Ingredients:

1 (16.5-ounce) box devil's food cake mix
2 eggs
1/2 cup canola oil
42 Rolo candies
chopped hazelnuts or walnuts

Preparation:

Mix together; cake mix, eggs and oil. Spray fingers with nonstick cooking spray (dough is sticky). Take a tablespoonful of dough; shape the dough around a piece of candy to form a ball. Dip the top into nuts. Bake on ungreased cookie sheets at 350° for 8-10 minutes or until tops are cracked. Let cool for 10 minutes before transferring to wire racks.

Makes about 42 cookies

Or from scratch…..

Rolo Cookies

Servings: 18 cookies

 

Calories: 224

Ingredients

• 1 ½ cups all-purpose flour or 1:1 gluten free flour
• 1 cup natural unsweetened cocoa powder
• ¾ teaspoon kosher salt
• 1 ½ teaspoons baking soda
• ¾ cup 1 ½ sticks unsalted butter softened to room temperature
• ⅓ cup granulated sugar
• 1 ⅓ cup light brown sugar packed
• 2 large eggs room temperature
• 1 teaspoon pure vanilla extract
• Rolos unwrapped

Instructions

• Note: This cookie dough requires at least 2 hours of chilling. The cookies will be thicker the longer they chill (up to 3 days).
• Whisk the flour, cocoa powder, baking soda and salt together in a medium bowl.
• In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar on high speed until smooth and creamy, 2-3 minutes. Do not skip this step.
• Add the egg and vanilla. Beat on medium-high speed until combined, another 1-2 minutes. Scrape down the bottom and sides of the bowl with a rubber spatula as needed.
• With the mixer running on low speed, slowly add the dry ingredients in 3 different parts, beating well after each addition.
• Scoop the cookie dough into balls, about 1 Tablespoon each. Stuff them with Rolos by making an indent with your thumb in a dough ball and placing the Rolo inside. place another ball of dough on top and roll them together to create one larger dough ball. Place on the prepared baking sheet. Repeat with all of the dough. Place the baking sheet in the fridge for 1.5 - 2 hours to chill or in the freezer for 1 hour.
• Preheat the oven to 350°F. Line another baking sheet with parchment paper.
• Place the cookies 3 inches apart on the baking sheet. Bake in the preheated oven for 10-12 minutes, until just set on top.
• Allow cookies to cool for 5 minutes on the baking sheet then transfer to a wire rack to cool completely
• Cookies remain soft and fresh in an airtight container for 7 days at room temperature.

Notes

• Make-ahead: make the dough up to 3 days in advance, cover and chill in the fridge until you're ready to bake. The longer you chill the dough, the better so this is a perfect make-ahead cookie.
• To store: baked cookies with the Rolos will stay fresh at room temperature in an airtight container for up to 4 days or in the fridge for up to 1 week.
• Freezer: baked cookies with the Rolos freeze well for up to 3 months. Thaw overnight in the fridge and enjoy. You can also freeze the cookie dough for up to 3 months. Stuff the cookie dough with the Rolos then place them on a baking sheet in the freezer for 30 minutes to flash freeze. Transfer them to a freezer bag and remove as much air as possible. Allow to sit a room temperature while the oven preheats then bake from frozen. Add 1-2 minutes to the bake them, if needed.

Nutrition

Serving: 1cookie | Calories: 224kcal | Carbohydrates: 33.1g | Protein: 3.1g | Fat: 10.2g

Holiday Blossom Cookies

Holiday Blossom Cookies

Adapted From: hersheys.com

Ingredients:

1/2 cup butter, softened
3/4 cup creamy peanut butter
1/3 cup sugar
1/3 cup brown sugar
1 egg
2 tblsp milk
1 tsp vanilla extract
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
48 milk chocolate kisses
red or green sugar sprinkles

Preparation:

In a large bowl, mix together butter and peanut butter. Add both sugars; blend until fluffy. Add egg, milk, and vanilla; mix well. In a separate bowl; stir together flour, baking soda, and salt. Blend together dry ingredients into peanut butter mixture; adding a little at a time and mixing in between. Take a teaspoonful of dough; shape into balls. Roll balls in colored sugar sprinkles. Bake at 375° for 8-10 minutes. Remove cookie sheet from oven; immediately top each one with an unwrapped chocolate kiss. Cool completely on a wire rack.

Makes about 48 cookies

Reese's Cookies

 

Reese's Cookies
Adapted From: hersheys.com

Reese's are one of my very favorite candies. So pushing them into a cookie...?! Heaven!

Ingredients:

1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1/2 tsp vanilla extract
1 egg
1 1/2 cup flour
3/4 tsp baking soda
1/2 tsp salt
1 (13-ounce) package Reese's Peanut Butter Cups

Preparation:

Preheat oven to 375°. Combine butter, peanut butter, sugars, vanilla, and egg. Beat until well mixed together. In a medium bowl, stir together dry ingredients. Add slowly dry ingredients to the peanut butter mixture. Refrigerate dough for 1 hour. Roll dough into small 1-inch balls and bake in a mini muffin pan. Bake for 8-9 minutes. Place an unwrapped Reese's cup on top of each cookie immediately after they come out of the oven and push them down. Let cool in mini muffin pan, remove and enjoy!

Makes about 42 cookies

Sugar Cookies

Sugar Cookies

Source: Mitzi H.

There is so many different variations of the "classic" sugar cookie recipe. I've tried a few, and my family really likes this one from Grandma Mitzi.

Ingredients:

1 1/2 cups butter, softened

4 eggs

2 cups sugar

2 tsp vanilla extract

5 cups flour

2 tsp salt

2 tsp baking powder

Frosting:

1 (8-ounce) package cream cheese, softened

1/2 cup butter, softened

1 tsp vanilla

2 cups powdered sugar

Preparation:

Mix together butter, eggs, sugar, and vanilla. In a separate bowl, combine flour, salt, and powder. Add dry ingredients to wet ingredients and mix well. Cover; chill dough at least one hour.

Heat oven to 400°. Roll dough 1/8 inch thick on lightly floured counter. Cut into desired shapes. Place on ungreased cookie sheet. Bake 6 to 8 minutes or until just starting to brown.

In another bowl; cream the cream cheese in a bowl. Add butter, vanilla, and powdered sugar; mix well. Add food coloring for holiday cookies; mix well.

Makes about 8 dozen 3 inch cookies.