Soft Double Chocolate Chip Cookies

Oh baby oh baby. So fetchin good. I made them twice in three days {thanks to Braden}.

Photo Credit to Mel's Kitchen Cafe

Soft Double Chocolate Chip Cookies
6 ounces cream cheese, softened
12 tablespoons (3/4 cup) butter, melted and cooled slightly
3/4 (5 1/4 ounces) cup packed light brown sugar
1/3 (2 1/3 ounces) cup granulated sugar
2 teaspoons vanilla extract
1/2 cup (1 3/4 ounces) unsweetened cocoa powder
1 1/2 cups (7 1/2 ounces) cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces (1 cup) chocolate chips, semisweet or bittersweet

Preheat the oven to 325 degrees F and line baking sheets with parchment or silpat liners. In a large bowl or the bowl of an electric stand mixer, cream together the cream cheese, melted butter and sugars until light and fluffy. Mix in the vanilla. Add the cocoa powder, flour, baking soda and salt and mix until mostly incorporated with just a few dry streaks remaining. Add the chocolate chips and mix until combined and no dry streaks remain.
Roll the dough into 1 to 1 1/2-inch balls and place about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the palm of your hand (just barely press, you don't need to flatten it all the way). Bake the cookies for 12-14 minutes until the edges are set but the middles are still soft and gooey. Let the cookies cool for a few minutes on the baking sheet and then transfer to a cooling rack to cool completely.

Recipe Source: Mel's Kitchen Cafe

Coffee Cake Cookies

These little babies are delectable and delicious! Sometimes I crave stuff without chocolate, as weird as that seems. Because I'm a woman. And I love chocolate. But these were awesome enough that I didn't even miss my chocolate.

Photo Credit to Bakers Royale

Pecan Streusel:
1 ½ cups of pecans, toasted
¾ cup dark brown sugar, packed
2 teaspoons cinnamon
Pinch of salt
4 tablespoon unsalted butter, melted

Cookie dough portion:
½ cup of unsalted butter, browned
1 egg
½ cup dark brown sugar
½ cup sugar
½ cup sour cream
¼ cup cream cheese, softened
2 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 ½ cup unbleached all purpose flour

To make pecan streusel:
Place pecans on a bake sheet and bake at 350 degrees F for about 10-12 minutes or until pecans start to darken slightly and smell nutty. Set aside to cool. Chop pecans once cooled.
Place chopped pecans, brown sugar, cinnamon and salt and whisk to combine. Add melted butter and toss to combine. Set aside.

To make cookie:
Heat and melt butter until it is brown and nutty smelling. Set aside to cool slightly.
Place egg, dark brown sugar and sugar in a stand mixer bowl and mix on medium speed with a paddle attachment and beat until mixture is glossy, about 1-2 minutes. Add sour cream, cream cheese, vanilla, cinnamon, baking powder, baking soda and salt into mixture and beat to combine. Add in cooled butter and beat to combine. Turn off mixture.
Using a wooden spoon or a sturdy spatula, fold flour into wet mixture. Add 1/2 the streusel mixture and fold to combine.
Scoop out 1 heaping tablespoon of mixture and light roll into a ball and place cookie on bake sheet. Sprinkle 1 teaspoon of streusel on top of cookie and lightly press onto the top of cookie.
Bake cookies for about 10-12 minutes or until edges are golden brown. Cool cookies on a wire rack.

Recipe Source: Bakers Royale

{The Best} Sugar Cookies

I'm extremely picky about my sugar cookies…probably because of this recipe. These are the softest, absolute best sugar cookies in the world. I seriously am mad every time I try a different recipe. Well, I never try other recipes at home, but I eat other recipes sometimes and it just makes me wish I had these…

So yeah, you should try these.

Photo Credit to That's Some Good Cookin'

Sugar Cookies

1/2 cup sugar

1/2 cup butter, softened

1 egg

1 3/4 cup flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 cup milk

1/2 teaspoon vanilla

Mix sugar, egg, butter and milk until smooth.

Add the rest of the ingredients and mix well.

Roll out with plenty of flour and cut your favorite shapes.

Bake at 350 for 8-10 minutes.

Recipe Source: Julie Warren

Devil's Food Cookies

These are super good, super easy, not healthy. Really they're cake mix cookies, but I've tried a few different chocolate mixes, but Devil's Food is the best…the absolute best.

Photo Credit to McLain Life

Devil's Food Cookies
1 Devil's food cake mix
1/2 cup oil
2 eggs
1 teaspoon vanilla
1/2-1 package chocolate chips

Combine all ingredients well {the mixture will be very thick}. Mix at 350 for 10 minutes.

Recipe Source: Cindy Lundell

{Grandma's} Pumpkin Chocolate Chip Cookies

Another "one" of my Grandma Schwartz's recipes. It might be my favorite. Seriously, I love these things so much. I have never in my entire life had a Pumpkin chocolate chip cookie ever come near to touching the delicious, softness of this one. It's a keeper.

Photo Credit to Me

{Grandma's} Pumpkin Chocolate Chip Cookies
1 cube butter, softened
1 cup brown sugar
2 eggs
1 teaspoon vanilla
3/4 cup pumpkin
2 1/4 cup flour
1 teaspoon soda
2 teaspoon cinnamon
1 teaspoon pumpkin spice
1/2 teaspoon salt
1/2-1 bag chocolate chips
nuts, optional

Cream butter, sugars, eggs, vanilla and pumpkin until smooth.
Place flour, soda, cinnamon, pumpkin spice and salt in a sifter. Sift half of flour mixture into the pumpkin mixture. Then the other half. Mix well.
Bake at 400 for 10-12 minutes. {10 was perfect for me}

Chocolate Chip Cookie Dough Cheesecake

I love cheesecake. Have I ever said that before? Probably. Add anything to cheesecake, and I love it so much more…especially when it has cookie dough in it. Um…so so yummy.

Photo Credit to Mel's Kitchen Cafe

Chocolate Chip Cookie Dough Cheesecake
Crust:
4 tablespoons butter, melted
2 1/2 cups chocolate cookie crumbs
Filling:
4 (8-ounce) blocks cream cheese, softened to room temperature
1 cup sugar
4 large eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla
1 cup sour cream (I used light and it worked just fine)
Cookie Dough:
½ cup butter, softened
½ cup sugar
½ cup packed light brown sugar
2 tablespoon water or milk
2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1 cup mini chocolate chips
An additional 1 cup mini chocolate chips to fold into the batter with the cookie dough balls
Garnish:
1 cup heavy whipping cream, whipped to stiff peaks(add 1 tablespoon powdered sugar while whipping if you like a bit of extra sweetness)
Mini chocolate chips, for sprinkling

For the cookie dough:
In a medium bowl, combine the butter and sugars for the cookie dough. Add the water (or milk), vanilla and blend. Mix in the flour, salt and the chocolate chips. The dough will be fairly soft. Gently roll the dough into small balls (about a teaspoon size, maybe a bit larger) and place them on a wax paper lined plate or baking sheet. Place them in the freezer to harden while making the rest of the cheesecake.

For the crust:
Lightly grease the bottom and sides of a 10-inch springform pan. In a medium bowl, combine the butter with the chocolate cookie crumbs (you could easily use a food processor to crush the cookies and incorporate the butter). Press onto the bottom and about halfway up the sides of the prepared pan.

For the cheesecake:
Using an electric mixer on high speed, beat the cream cheese, sugar, eggs and flour until smooth. Add the vanilla and sour cream and mix just until blended. Be careful not to overmix – incorporating too much air into the batter can contribute to a cheesecake cracking on top during baking.
Pour half the batter into the prepared crust. Gently stir in the cookie dough balls and the additional 1 cup mini chocolate chips into the remaining batter. Pour into the pan, spreading the batter to the sides of the pan and evening it out across the top (it is ok to see bumps of cookie dough here and there, smooth it the best you can). Bake the cheesecake at 325 degrees for one hour. Turn off the oven and prop the door open several inches. Let the cake sit in the oven for an additional 30 minutes. Remove the cake from the oven and let it cool completely on a wire rack. Refrigerate until chilled (ideally, overnight). To serve, cut into slices and top with whipped cream and mini chocolate chips.

Recipe Source: Mel's Kitchen Cafe

Scott's Chocolate Chip Cookies

I don't know why these turned into Scott's chocolate chip cookies. It probably has something to do with the fact that he {with our good friend Bret} pounded almost the entire bowl of cookie dough. So we know for sure that we love the cookie dough, and the cookies are pretty awesome too.

Photo Credit to Mel's Kitchen Cafe

Scott's Chocolate Chip Cookies

½ c. butter
½ c. high-quality tub margarine {or stick margarine}
¾ c. white sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
3 c. flour
¾ tsp. salt
¾ tsp. baking soda
1 12-oz. bag chocolate chips

Preheat oven to 350.

Cream together butter, margarine, sugars, eggs, and vanilla. In a separate bowl, sift together flour, salt, and baking soda. Add to creamed mixture and beat well. Stir in chocolate chips.

Drop onto cookie sheet by tablespoon or with a cookie scoop. You should get 12 cookies per sheet.
Bake at 350 degrees for 10-12 minutes until lightly browned. Naturally, you want to keep an eye on them because every oven is different. Makes about 4 dozen.

Allow to cool for a few minutes on the pan and then transfer to a wire cooling rack.

Recipe Source: Our Best Bites

Orange-Kissed Cookies

These are pretty delicious. This isn't, like, my favorite cookie of all time or anything. But I love the orange flavor for the summertime. 

Photo Credit to Our Best Bites

Orange-Kissed Cookies

36ish Cookies

1 c. white sugar
1/2 c. butter-flavored shortening
1 egg
1/2 c. sour cream
1/2 tsp. vanilla extract
2 1/2 c. all-purpose flour (add another 2 tablespoons for high altitudes)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. + 2 Tbsp. thawed orange juice concentrate
1 Tbsp. grated orange zest

Frosting
1 tsp. grated orange zest
1/4 c. thawed orange juice concentrate
1/2 c. softened butter
3 c. powdered sugar
2-3 drops orange food coloring (optional)

Preheat oven to 375.

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl or the bowl of a mixer, combine the white sugar and shortening. Beat until well-combined. Add the egg and beat well, then add the sour cream and vanilla and beat for about 1 minute or until the mixture is light and fluffy. Add the flour mixture and beat until combined. Add the orange juice concentrate and orange rind and mix well.

Using a cookie scoop, drop the dough/batter (the mixture will be VERY moist–thicker than a cake batter but thinner than traditional cookies) by the tablespoon-ful onto a lined, un-greased baking sheet. Bake for 10 minutes or until the cookies are set and just starting to turn golden brown around the edges. Remove from the oven and allow to cool for 5 minutes, then transfer to a wire cooling rack and cool completely.

For the frosting, combine the frosting ingredients with an electric mixer until light and fluffy. Pipe or spread over the cooled cookies.

Recipe Source: Our Best Bites

Hot Chocolate Cookies

During January I got on this cookie kick. I seriously couldn't stop. It was a little ridiculous {delicious, but ridiculous}. Thanks to pinterest, when I was craving a hot chocolate, but didn't want to have a hot drink in my belly...I had these babies waiting!
Now, they are not my absolute favorite cookie. But...they are delicious and I love the whole idea of the hot chocolate cookie. So you can bet I will be making these again. Probably not during the summer {but if you know me...you also know a cookie craving-even if it is a hot chocolate cookie-can hit at any time}.

Photo Credit to Seeded at the Table

Hot Chocolate Cookies
1 cup unsalted butter, at room temperature
1 cup granulated sugar
2/3 cup brown sugar
2 eggs
1 teaspoon vanilla extract
3 1/4 cups all-purpose flour
4 packages (or 1/2 cup plus 3 Tablespoons) Hot Chocolate Mix
1 1/4 teaspoon baking soda
1 teaspoon salt
1 cup miniature semi-sweet chocolate chips
2 cups miniature marshmallows

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mat.

In a large mixing bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs, one at a time, then blend in the vanilla.

In a separate medium bowl, whisk together the flour, hot chocolate mix, and baking soda and salt. Slowly add to the wet ingredients and mix just until combined, scraping the sides of the bowl as needed. {My dough was dry, so to avoid crumbly cookies, I added a little milk and it worked wonderfully} Fold in the chocolate chips.

Drop dough balls onto the prepared cookie sheets and bake for 7 minutes. Remove the cookies from the oven. Working quickly, carefully add about 5 to 7 miniature marshmallows to the top of each cookie, and gently press. Return to the oven and bake an additional 2 to 3 minutes, or until the marshmallows start to puff. Remove from the oven and let cool on the cookie sheets for 10 minutes before removing. Transfer to a wire rack to cool completely.

Recipe Source: Seeded at the Table

Double Chocolate Cookies with Peppermint Patty Surprise

Christmastime! Too many delicious recipes I want to make. So when asked to make cookies...I made two kinds instead of one. Because I'm obsessed with trying new things. It's an addiction. I might need to see a counselor. Plus I'm getting fat. Hmm...better figure this thing out.
This was one of those cookie recipes. So awesome. I absolutely love chocolate and mint together, and this was a perfect cookies. My mom went out the next day and bought more patties so I'd make another batch!

Photo Credit to Pip and Ebby

Double Chocolate Cookies with Peppermint Patty Surprise
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 sticks (6 ounces) unsalted butter, slightly softened
1 egg

24 peppermint patties, unwrapped and chilled

6 ounces white chocolate chips

In a large bowl, using an electric mixer, beat together flour through baking soda on low speed. Then beat in the butter and egg.

Turn out the dough onto a large piece of plastic wrap and flatten into a disk; seal. Refrigerate until firm, about 1 hour.

Preheat your oven to 350 degrees F. Line 2 large baking sheets with parchment paper. Working with approximately 1 tablespoon of dough at a time, use your fingers to evenly encase each of the peppermint patties with the dough.
Place on the prapared pans and smooth the dough with your fingers, if needed.
Bake until just firm to the touch, about 15 minutes. Remove the pans from the oven and let cool slightly. Transfer the cookies on the parchment to a rack to cool completely.
In a small bowl, microwave white chocolate chips on high in 30-second bursts until it is creamy and completely smooth when stirred.
Using a large spoon, drizzle the white chocolate over the cookies. Let cool completely before serving or storing.

Recipe Source: Pip and Ebby

Cookies & Cream Pudding Cookies

So I have tried 3 Cookies & Cream cookie recipes because I love cookies & cream. I mean, who doesn't? One was too dry, another was good, but this one was ah-mazing! Seriously, off the books. Plus two. Mouthwatering. Dang, too bad I'm writing this at 1:00am...I would make them right now.

Photo Credit to Taste and Tell

Cookies & Cream Pudding Cookies

3/4 cup butter, at room temperature

1/2 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 pkg (4.2 oz) Cookies and Cream pudding mix
1 teaspoon baking soda
2 1/4 cups all-purpose flour
1/4 teaspoon salt
8 Oreo cookies, roughly chopped or crushed
5 oz Hershey's Cookies 'n' Creme chocolate bar, roughly chopped

Instructions
Heat oven to 350F.
In a large bowl, cream together the butter and both sugars until light and fluffy. Add in the eggs and mix until completely combined. Add in the vanilla.
In another bowl, combine the pudding mix, baking soda, flour and salt. Add into the creamed mixture and mix until combined. Fold in the Oreos and Cookies 'n' Creme bar.
Form dough into tablespoon sized balls and place 2 inches apart on an ungreased baking sheet. Bake in the oven for 8-12 minutes, or until set.

Note: You could try using white chocolate chips instead of the Cookies 'n' Creme Bar, but its not quite as good.

Recipe Source: Taste & Tell 

Salted Caramel Shortbread Cookies

Can you imagine salt and sweet together? Because I can. Every. Day. Holy cow I love sweety salt...salty sweet...whatever. I've wanted to try lots of "salted" recipes on Pinterest. This is the first one I tried...I'm completely stoked (yes, I am a 15 year old boy) to make another one. Please try these. You'll be so happy you did.

Salted Caramel Shortbread Cookies

Makes 36 Cookies

1 1/2 cups unsalted butter, softened

3/4 cup sugar1teaspoon vanilla

3 1/2 cups all-purpose flour
1 bag (14 oz) caramels, unwrapped

2 tablespoons milk

4 oz semisweet chocolate, chopped

1 tablespoon butter

1 teaspoons coarse (kosher or sea) salt

Heat oven to 350°F. In large bowl, beat 1 1/2 cups butter with electric mixer on high speed until creamy. Beat in sugar and vanilla. On low speed, beat in flour until blended.

Divide dough in half. Between 2 sheets of waxed paper, roll 1 portion of dough to 1/4-inch thickness. Cut with 2 1/2-inch round cookie cutter. On ungreased cookie sheet, place cutouts about 2 inches apart. Repeat with second portion of dough.

Bake 12 to 14 minutes or until set and just barely light golden (do not overbake). Remove from cookie sheets to cooling racks; cool completely.

In medium microwavable bowl, microwave caramels and milk uncovered on High 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth. Frost each cookie with about 1 rounded teaspoon caramel mixture.

In small microwavable bowl, melt chocolate and 1 tablespoon butter uncovered on High 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Drizzle chocolate over caramel on each cookie. Sprinkle generously with salt. Let stand until set.

Recipe Source: Betty Crocker

Red Velvet White Chocolate Chip Cookies

This is a fun swaperoo (yes, that's my word), from regular chocolate chip cookies. Just a chocolate base with "vanilla" chips. They're pretty delicious, but that's what's awesome about anything red velvet.

Photo Credit to cookingclassy.com

Red Velvet White Chocolate Chip Cookies
1 1/2 cups all-purpose flour
2 1/2 Tbsp cocoa powder
1 tsp cornstarch
3/4 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1 cup granulated sugar
1 tsp distilled white vinegar
1 large egg
1 1/2 tsp vanilla extract
1 1/2 tsp red food coloring
3/4 cup white chocolate chips, divided

Preheat oven to 375 degrees. In a mixing bowl whisk together flour, cocoa powder, cornstarch, baking powder and salt, set aside.
In the bowl of an electric stand mixer fitted with paddle attachment, whip together butter, sugar and vinegar until pale and fluffy, about 3 - 4 minutes. Mix in egg. Add in vanilla and red food coloring and mix until blended. With mixer set on low speed, slowly add in dry ingredients and mix just until combine. Mix in white chocolate chips (note: I mixed in half of the white chocolate chips then set aside the other half to press into the tops of the rolled dough balls so more of them show through when baking...but I just noticed over at Gonna Want Seconds that she just pressed some extra white chocolate chips into the tops of cookies AFTER baking, genius!). Scoop dough out by the heaping tablespoonfuls and shape into balls. Transfer to Silpat or parchment paper lined baking sheets and bake in preheated oven 9 - 11 minutes. Allow to cool on cookie sheet before transferring to a wire rack to cool. Store cookies in an airtight container.

Recipe Source: Cooking Classy

Cookie Reese's Brownies

Okay, I'm a pinterest nut. It has brought me too many recipes to make, but I sure try my best. This is one of those "I don't really know where it comes from, but I'm going to make it and share it because DANG!" It was quite sugary, but not too much. I even had two! And they were approved by my entire family. Have at it.

Photo Credit to Megan Balaban

Cookie Reese's Brownies

Cookie Dough {I used this recipe}

12 Reese's peanut butter cups {more, if you're making more...}

Box brownie mix, prepared

Preheat oven to 350. Refrigerate cookie dough for 30 minutes-1 hour. Smoosh 2-3 ounces cookie dough into the bottom of each well {I used a round muffin tin pan}. Place Reese cup upside down on top of cookie dough. Top with prepared box brownie mix, filling 3/4 full. Bake for 18 minutes! 

Recipe Source: Pinterest

Peanut Butter Snickers Cookies

Remember how I love peanut butter? I eat it by the spoonful {with or without jam, honey, oreos, bananas, apples, white chocolate, etc}. I love anything that has peanut butter in it. Seriously, I can't remember anything that has had peanut butter in it that I haven't loved. And these are NO exception. These have snickers in them. Snickers are my favorite candy bar. {Okay, it's a tie between them and Reese's}. A friend made these for us for a get together and as soon as I tasted them, I asked for the recipe. Seriously, these are heaven-sent. Make. Them. Now.

Photo Credit to browneyedbaker.com

Peanut Butter Snickers Cookies
Makes about 24 cookies
1¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup creamy peanut butter
¾ cup granulated sugar
½ cup light brown sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1½ cups chopped Snickers candy bars (about 4 regular size bars)
¾ cup milk chocolate chips

Preheat oven to 350 degrees F. Line a two baking sheets with parchment paper or silicone baking mats. Set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In the bowl of a stand mixer, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix until combined. Add the milk and the vanilla extract and mix again.

Add the flour mixture and beat until flour disappears. Stir in the chopped Snickers and chocolate chips.

Drop by heaping tablespoons onto the prepared baking sheets. (I weighed mine out to about 2 ounces of dough per cookie.) Gently flatten each cookie ball with the palm of your hand. Bake for 10-11 minutes, or until cookies are slightly brown on the edges.

Cool the cookies on the baking sheets for about 5 to 10 minutes, then remove to a rack to cool completely. Store in an airtight container at room temperature.

Recipe Source: Brown Eyed Baker

Loaded PB Cup Chocolate Cookies

Sometimes...you just need a cookie with tons of chocolate, peanut butter, and fat. This is that cookie. So heavy, and SO delicious. The cookie dough was awesome, too.

Photo credit to melskitchencafe.com

Loaded Peanut Butter Cup Chocolate Cookies
Makes about 36 cookies.
1 cup butter, softened
3/4 cup peanut butter
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/3 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking soda
1 cup semisweet chocolate chips
1 cup peanut butter chips
1 cup Reese’s Pieces {I didn't use these and it was still awesome}
1 package mini Reese’s peanut butter cups, cut into halves and frozen (the original recipe says to freeze the cups and then cut them into halves but I had major issues with this – when I froze them whole and then tried to cut them, it was a disaster – the mini cups broke into a million pieces, so my suggestion would be to gently cut them into halves and THEN freeze them)

Preheat oven to 350 degrees.

In a large bowl or stand mixer, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and Reese’s Pieces (this is best done by hand so the shells of the Reese’s Pieces don’t get broken).

Drop by tablespoonfuls onto cookie sheets lined with parchment paper or silpat liner. Push one peanut butter cup half into the center of each ball of dough. Bake for 8 to 10 minutes (I baked mine about 11 minutes). Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.

{Then devour and try hard to not gain 15 pounds on the spot.}

Recipe Source: Mel's Kitchen Cafe

Chocolate Chip Cookie Pie

Photo credit to ourbestbites.com

Oh sweet gooey deliciousness...how I love thee. Especially when I can add ice cream. And fudge. And caramel. I pretty much make a dessert for any reason. This reason? We had friends come and eat leftovers. I couldn't leave them without dessert!

Chocolate Chip Cookie Pie
Makes 9" Pie
1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 cup flour
1/2 cup white granulated sugar
1/2 cup packed brown sugar
3/4 cup real butter, softened (1 1/2 sticks)
1 cup chocolate chips (semi-sweet or dark works best, you might find milk too sweet) {Semi-sweet was perfect!}
1 cup chopped pecans (you are welcome to make it without nuts) {Although...don't. Love the texture}
Vanilla ice cream, or sweetened whipped cream for serving

Preheat oven to 325° F.

Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell {Its pretty runny...don't worry}.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed. Serve with ice cream or whipped cream.

Recipe Source: Our Best Bites

{The Best} Chocolate Chip Pudding Cookies

I just found out that "pudding cookies" existed, but apparently there are lots of different mix and matches you can do with flavors. Who knew? Anyway...totally a winner. 
Warning: Mallory probably consumed 1/2 of the recipe in cookies. No joke. She couldn't stop.

Photo Credit to mommysavers.com

Chocolate Chip Pudding Cookies

Honestly don't know how many it makes...ate them too quickly
2 1/4 cup all-purpose flour
1 teaspoon baking soda
1 cup margarine or butter, softened
3/4 cup brown sugar
1/4 cup white sugar
1 3.4-ounce package instant vanilla pudding
1 teaspoon vanilla extract
2 eggs, room temperature
2 cup chocolate chips {I did less, and I LOVE chocolate chips}

In mixing bowl, cream together sugars, butter, vanilla extract, and vanilla pudding mix. Beat until creamy. Add eggs. Add dry ingredients and stir until well-combined. Fold in chocolate chips. Bake at 375 degrees for 8-10 minutes.

Recipe Source: Mommy Savers

nts: When they're fresh, the outside has a tiny crunch and the inside is gooey and delicious. When you store them, they are the softest cookies I've ever had! 

Chocolate Truffle Cookies

Easy and Delicious. Wonderful!! I would make these when that time of the month came...or when you're just feeling a little too hormonal! Because it's luscious chocolate covered in sugar. Yep.

Photo Credit to melskitchencafe.com

Chocolate Truffle Cookies
Makes about 3 dozen cookies

INGREDIENTS:
1 1/4 cups (2 1/2 sticks) butter, room temperature
2 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup sour cream or plain yogurt
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
2 cups semisweet or bittersweet chocolate chips
approximately 1/3 cup cocoa powder (for rolling)
approximately 2/3 cup powdered sugar (for rolling)

DIRECTIONS:
Preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silpat liners.

In a large bowl, cream together the butter and powdered sugar, adding the sugar in slowly so that it doesn’t puff everywhere and transform your kitchen into a white mess. In a fine mesh strainer/sieve, place the cocoa powder and salt and sift this mixture into the butter/sugar and mix until well combined. Beat in the sour cream and vanilla extract. With the mixer on low, blend in the flour until no streaks of flour remain. Stir in the chocolate chips.

If your kitchen is very warm and the dough is hard to handle, refrigerate the dough for 30 to 60 minutes before rolling.

Shape the dough into 1-inch balls and roll each ball lightly in the cocoa powder and place on the baking sheet. Do not flatten the cookies. The cookies will not spread very much if the dough is chilled, so they can be placed fairly close together.

Bake the cookies for 10 minutes. They will just barely be set but you don’t want to overbake or they will be dry. Let them cool on the baking sheet for 3-5 minutes and then transfer them to a wire rack to cool completely.

When the cookies have reached room temperature, after about 30-45 minutes, roll each cookie in powdered sugar until completely coated. Store in an airtight container.

Recipe Source: Mel's Kitchen Cafe

{The Best} Oatmeal Chocolate Chip Cookies Ever...

...no, seriously. I've been trying for probably 2 years to find "my" oatmeal chocolate chip cookie recipe. I finally found it.
Oh. My. Goodness.
First of all, the dough is amazing, so we ate a lot of that. Then I baked them...and ate probably 6 cookies. I couldn't stop. It was awesome. I want to make them again.
Right.
Now.

Photo Credit to mrshardingcooks.blogspot.com

The Best Oatmeal Chocolate Chip Cookies
I don't know how many it makes...because I ate too much cookie dough
1 cup butter, softened
1 cup light brown sugar
1/2 cup white sugar
2 eggs
2 1/2 tsp vanilla
2 1/2 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 heaping cup of non-instant oatmeal
1 1/2 cup milk chocolate chips

Preheat oven to 350. Using a stand mixer fitted with the paddle attachment, or a handheld mixer, cream butter and sugar together for 3 full minutes, until mixture becomes light and fluffy. Mix in eggs and vanilla until combined. Put the oatmeal in a blender or food processor and pulse a few times. You're not making oat flour, you still want pieces of oats left. You just want most of the oat flakes broken up. Combine oats with dry ingredients in separate bowl. Beat dry ingredients into creamed mixture a third at a time with a wooden spoon. Stir in chips. Bake at 350 degrees for 9 to 10 mins. Take out a little early and let bake for a few minutes on pan before moving to a wire rack.

Recipe Source: Mrs Harding Cooks