Mint Chocolate Cookies

I love this time of year when the weather is cold because I get the baking bug and just want to make yummy treats. It doesn't get much better than putting on Christmas music and baking delicious cookies. Today, I felt like mint, and the cookies are green so it fits right in with the Holiday season. 
What kind of yummy treats are you baking?

 

Mint Chocolate Cookies

2 3/4 cup flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter; at room temperature

1 1/2 cup sugar
1 egg
1 tsp mint extract
15-20 drops green food coloring
1/2 bag of Andes Creme De Menthe baking chips

Directions
Preheat oven 375 degrees.  Sift the flour, baking soda, baking powder and salt together in a bowl and set aside. 

In a large bowl, cream together the butter and sugar until smooth. Beat in egg and mint extract. Gradually mix in the dry ingredients. Add green food coloring and mix until even colored. Then fold in the Andes baking chips.

Scoop rounded tablespoons of dough onto ungreased cookie sheets.  Bake for 10-12 minutes.

Recipe adapted from Crafty Corner

  

 
Shared here

Semi Homemade Mom

Soft Gingersnap Cookies

It's that time of year when kitchens begin to fill with the aroma of sweet goodies being baked. Gingersnap cookies have always reminded me of my great-grandmother. She kept cookies in a bread box that sat on her kitchen counter and gingersnap cookies were one of her favorites, so this is where my love of these cookies began. Something about the smell of molasses brings those childhood memories back. 
This soft gingersnap cookie is perfect for those holiday parties or maybe to leave for Santa on Christmas Eve. Pretty sure he'll love them!

Soft Gingersnap Cookies

2 1/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3/4 cup butter, softened

1 cup granulated sugar

1 egg

1 Tablespoon water

1/4 cup molasses

2 Tablespoon white sugar

1. Preheat oven to 350 degrees F. Sift together the flour, ginger, baking soda, cinnamon, cloves. and salt. Set aside.

2. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg. Stir in the water and molasses. Gradually stir the sifted ingredients into the wet mixture. Shape dough into balls and roll them in the remaining 2 tablespoons of sugar. Place the dough balls 2 inches apart on ungreased cookie sheet and flatten slightly. 

3. Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.         

Recipe adapted from all recipes 

Chocolate Orange M&M Cookies

 If you know me, you know that I LOVE cookies! I also love the flavor combination of chocolate and orange. Have you seen the new chocolate orange M&M's? They taste like those chocolate sticks with the orange jelly inside or those chocolate oranges with the wedge pieces, YUM YUM!! 

I discovered them through a friend and went right out to Wal Mart and picked up a few bags. I knew immediately that I wanted to bake them into a scrumptious cookie.

The end result was some good chocolate cookies devoured by my daughters group of friends. (okay, I ate a few also)

Chocolate Orange M&M Cookies

3/4 cup butter, softened (1 1/2 sticks)

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1/3 cup unsweetened cocoa powder

1 teaspoon salt

1 bag chocolate orange M&M's- or any kind of M&M would be great!! (save some to add to tops of cookies)

Preheat oven to 350 degrees. Line cookie sheets with parchment paper or lightly grease them, set aside. 

In a large bowl, beat butter and sugars with an electric mixer until will blended.

Beat in egg and vanilla. Scrape down sides of bowl to make sure everything is blended well.

In medium bowl, stir flour, cocoa powder, baking soda, and salt until well combined.

Add flour mixture to butter/sugar mixture. Stir in most of the M&M's. 

Place heaping tablespoons of cookie dough about 2 inches apart on prepared cookie sheet. 

Press a few M&M's into the tops of each cookie. 

Bake 12-14 minutes. 

Remove from oven and transfer cookies to a cooling rack. Store in air tight container.

 

Halloween Sugar Cookie Bars

I don't know about you but I'm a sucker for any kind of cookie and that includes sugar cookies covered in frosting. My husband and I started a 90 challenge which includes no sugar, so these were the cookies we chose to make over the weekend before the challenge started today. 

These are just like regular sugar cookies that you would roll out and cut into shapes with cookie cutters but much, much easier. No rolling out, just spread the dough into a pan then bake, cool, and frost!

When making the frosting I added a few drops of orange food coloring for a Halloween looking cookie with chocolate sprinkles on top. Since we won't be eating any treats come Trick or Treating day, these yummy cookies completely satisfied that sweet tooth!

I found this recipe here at Cooking Classy.

Outrageous Chocolate Cookies

If you like chocolate, cookies, and brownies, these are the cookies for you! They are a chewy, chocolate piece of heaven! I absolutely love cookies and have now found another favorite. 

 Outrageous Chocolate Cookies
(recipe from Martha Stewart)

8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
2/3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup brown sugar
1 teaspoon vanilla extract
1 package semisweet chocolate chunks

Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20 second increments, stirring between each, until almost melted; do not overheat. In separate bowl, whisk together flour, baking powder, and salt.

In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low and beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.

Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in the centers, 12 to 15 minutes. Cool on baking sheets for 10 minutes; transfer to wire rack to cool completely.

Makes 2 dozen

*Cookie batter will seem thin. It should look more like brownie batter than a cookie dough.

Monster Cookies

This is probably one of our most favorite cookies. They're easy to whip up when you need cookies in a hurry and one of the best things about this recipe, is that the cookie dough is SOOO GOOOOD to just eat. 

It has so many of my yummy goodies in them like peanut butter, quick oats, mini M&M's and chocolate chunks.  Can you see why they're so popular at our house? 

You could also add any kind of nut, or change up the chocolate chunks with butterscotch, white chocolate, or peanut butter chips. Double the recipe to make a lot of cookies for a bake food sale. 

Yummy!!

Monster Cookies

Ingredients:
1/4 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3 cups quick-cooking oats
1/2 cup unsalted butter, softened
1 cup creamy peanut butter
1 cup granulated sugar
1 cup firmly packed brown sugar
1/2 teaspoon vanilla extract
1/2 Tablespoon corn syrup
2 large eggs
1 cup semi-sweet chocolate chunks (semi-sweet chocolate chips work too)
1 cup mini M&M's

Directions:
Preheat oven to 350 degrees. Line cookie sheet with parchment paper.

In a mixing bowl, whisk together the flour, baking soda, salt and oats. Set aside.

In your kitchen aid mixer or large bowl, using medium speed, beat together butter, peanut butter, granulated sugar, and brown sugar until creamy. Beat in vanilla, corn syrup and eggs until well combined. Beat in flour-oat mixture until combined. Fold in chocolate chunks and mini M&M's.

You can chill your dough for about 1/2 hour if desired but not necessary. Using a cookie scooper, place balls of dough onto parchment lined cookie sheets. The bigger the scoop the bigger the cookies will be. Bake for 12-15 minutes or until golden brown. Cool on sheet for a few minutes before transferring them to a wire rack. Store in an airtight container. Makes about 3 dozen

*You can easily double this recipe to make 5-6 dozen cookies

Oatmeal Chocolate Chip Cookies

I have a weakness, a horrible but good weakness! Yep, I sure do and I'm not afraid to tell you all that I will probably always have this problem, I'm in love with cookies!! In fact during my pregnancy last year I consumed a lot of delicious home baked cookies. Gained a few pounds from it but I'm pretty sure it's the reason why my baby is so sweet! 


These chocolate chip cookies are some of my favorites. They almost have a toffee like taste to them and have rice crispy cereal in them to give an extra crunchiness.  

Beat butter with sugars. Add eggs one at a time, then add vanilla. Beat in dry ingredients.

Fold in oats, cereal and chocolate chips

Your ready to bake or at my house most of the dough is consumed before baking.

Yummy, Yummy!

Oatmeal Chocolate Chip Cookies

Ingredients:
2 sticks butter, softened
1 cup granulated sugar
1 cup brown sugar
2 whole eggs
1 Tablespoon vanilla extract
2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon (optional, but I love the added flavor it gives)
2 cups quick oats
1 cup crispy rice cereal
1-1/4 cup milk chocolate chips (or the whole bag, like I do)

Beat butter with sugars. Add eggs one at a time, then add vanilla. Beat in flour, baking soda, baking powder and cinnamon. Fold in oats, cereal and chocolate chips.

Drop by 1-2 tablespoons onto parchment-lined cookie sheet. Bake at 350 degrees for 10-12 minutes.
Enjoy!

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Peanut Butter Chocolate Chip Oatmeal Cookies

Peanut Butter Chocolate Chip Oatmeal Cookies

(recipe from AllRecipes.com)

1/2 cup butter, softened

3/4 cup brown sugar

3/4 cup white sugar

3/4 cup peanut butter

1 egg

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1/4 cup whole wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup rolled oats

1 cup semisweet chocolate chips

1. Preheat oven to 375 degrees

2. In a large bowl, cream together the butter, brown sugar, white sugar and peanut butter until smooth. Beat in the egg and vanilla. Combine the flour, wheat flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the oats and chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets.

3. Bake for 8 minutes in the preheated oven, or until edges are golden. Remove from cookie sheets to cool on wire racks.

*I changed the recipe just a bit by using milk chocolate chips and also added some peanut butter chips. I also switched the amounts of flour; I used 3/4 cup wheat flour and 1/4 cup all-purpose flour.

Funfetti Cookies

This is such a fun cookie to make with your kids. It's almost like a sugar cookie but with a twist. It's made with a cake mix. It's so easy you can have these made within only a few minutes.

This is what they look like right out of the oven. Then just grab your favorite frosting and sprinkles and frost away.

Funfetti Cookies

1 package Pillsbury Funfetti cake mix

1/3 cup vegetable oil (I used canola)

2 eggs

1 container of your favorite frosting or make your own. (For this I used Pillsbury Funfetti frosting and added a few drops of your choice of food coloring)

Heat oven to 375 degrees. In a large bowl, combine cake mix, oil, and eggs. Stir with spoon. (I did it in my Kitchen Aid). Shape into 1" balls, place on ungreased cookie sheet. With the bottom of a glass or your hand, flatten out until 1/4" thick. Bake 6-8 minutes. Frost when cooled.

Peanut Butter Cookies

Who doesn't love a good peanut butter cookie. This recipe has an extra bonus by adding Reese's Peaunt Butter Cups instead of chocolate chips. Yummy!

Peanut Butter Cookies

1 cup packed brown sugar

1/2 cup peanut butter

1/2 cup butter, softened

1 egg

1 1/4 cup flour (can use wheat flour)

3/4 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

8-9 Reese's Peanut Butter Cups (or chocolate chips)

In large bowl, beat brown sugar, peanut butter, butter and egg on medium speed until creamy. Stir in flour, baking soda, baking powder, and salt. Stir in peanut butter cups.

Shape dough into 1 1/2 inch balls. Roll balls into granulated sugar. Place on ungreased baking sheet about 3 inches apart. Bake at 350 degrees for 9-10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to cooling rack.

Yields about: 2 dozen

*Hint: Freeze the peanut butter cups before chopping, it makes this part easier.

Puffy Sugar Cookies

Making sugar cookies with the kids is just one of those traditions we do with almost every holiday. This is by far my favorite sugar cookie recipe and use it all the time. It has a hint of nutmeg which makes it taste so good!

This is the first time I've used royal icing to frost sugar cookies. It was a lot of fun but I've decided that I can bake but not do all those fancy decorating things. I'll leave that to the experts.

Puffy Sugar Cookies

3 1/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/2 cup butter, softened

1 cup sugar

1 egg

1 1/2 teaspoon vanilla (sometimes I add a little almond extract)

1/2 cup sour cream

Combine dry ingredients; set aside. Cream butter. Add sugar, egg and vanilla; beat well. Beat in sour cream. Gradually add dry ingredients. If dough is not stiff enough to roll out, wrap in plastic wrap and chill for 1 hour. Roll out dough on lightly floured surface to 1/4 " thickness. Cut with cookie cutter. Bake on lightly greased (or parchment paper) cookie sheets at 400 degrees for 8 to 10 minutes. Decorate as desired.

Royal Icing

3 Cups powdered sugar

1/4 teaspoon cream of tartar

2 egg whites, beaten

food coloring

Mix together. Add your choice of food coloring.