Chocolate chip cookies are such a classic – but I never think of them as a Christmas cookie. In this recipe, they get some additional mix ins that make them absolutely perfect for the holiday season. These are soft and chewy, with sweet bites from the cherries and chocolate. They’re a great stand-along treat or a beautiful addition to a holiday cookie tray.
These are based on one of my Opa’s cookie recipes from his years working in a bakery, which means they’re foolproof. Because no-one has time for cookies that might not turn out perfectly in a bakery – or during the the holidays.
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Isn’t this cake just so cute?
A thick, oversized chocolate cookie decorated with vanilla buttercream and topped off with the every-popular chocolate bunny. It’s a great cake for beginners because you can hide any cake imperfections with icing… and any icing imperfections with candy.
But, that’s not all – this bunny has a really fun surprise inside!
This is a super fun dessert for Easter. Everyone will get a kick out of the surprise and, even more, everyone loves a chocolate chip cookie!
Who else is pumped for Halloween? I know this year is going to look different, but I still can’t help but be excited – Halloween is one of my favorite days. I’m planning lots of fun eats and crafts at home. We’ve got our costumes and we’re ready!
I have a lot of cookies on this blog, but Monster cookies are one of my favorites – and when you add candy eyeballs, they become deliciously perfect for Halloween.
Do you call these muddy buddies? Puppy chow? Something else?
Around here, we just call them delicious! But, for real, everyone in the family loves them. And I love that this small batch version is the perfect size to whip up for movie night or family game night .
This is also a recipe that’s great for the kids to tackle! Bigger kids will be able to do nearly all of this solo – but there are things that even the littlest kids can help with!
Christmas cookies are one of my favorite traditions. I always make a massive amount of cookies – both traditional family favorites and new ones – to share. We bring the cookies to every holiday party we’re invited to, and then fill some containers for recipients of the church’s wish tree and make up a big platter to go to the soup kitchen’s Christmas dinner.
These were one of my new tries for this year. I was drawn in by the color – it’s always fun to vary the cookie tray up with more color – but the subtle flavors really won me over.
Is it even summer if you don’t end up drowning in zucchini at some point? I think not.
Between our garden and our CSA, we always have plenty of zucchini around. I have, of course, been experimenting with lots of new, fun recipes – but I just keep coming back to zucchini bread. It’s a classic.
This loaf is our favorite. It’s a little heavy on the nutmeg which gives the loaf a nice spice. Pecans and chocolate chips are mixed in, too, to add a little sweetness and texture.
This recipe does make a big batch, so it’s great to share with neighbors – or freeze a loaf for later!
3 cups flour
2 cups sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. baking powder
3 eggs
1/2 cup unsweetened applesauce
1/2 cup vegetable oil
2 tsp. vanilla
2 cups shredded zucchini
1 cup chopped pecans
1 cup mini semi-sweet chocolate chips
Preheat the oven to 350 degrees. Grease loaf pans and set aside.
In a large bowl, whisk together the flour, sugar, baking soda, salt, nutmeg, cinnamon, and baking powder.
In another bowl, beat the eggs, applesauce, oil, and vanilla together. Stir the wet ingredients into the dry ingredients until just combined. Fold in the zucchini, pecans, and chocolate chips.
Divide batter between loaf pans. Bake until a knife inserted comes out clean – about an hour for large loaves or 35-45 minutes for smaller loaves.
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Both kids got cookbooks for Christmas, so for the past several weeks, both kids have been obsessed with playing restaurant. They browse through their stack of cookbooks, deciding what to make, and then cook and serve it out of their play kitchen.
It’s adorable, and I’ve been eating up every second of it.
Note: I received complimentary product for this post. All opinions are my own.
New, inventive recipes are always fun – but sometimes you just want a classic. We love banana bread around here. Add in lots of chocolate, and you’ve got a treat that barely lasts 24 hours.
It was also a great opportunity to showcase another favorite of ours – Barlean’s Butter Flavored Coconut Oil. Whether or not you’re a coconut oil fan, you should give this a try. It’s what converted me! It really does have a fabulous butter flavor – you won’t miss the real thing.
Lots of other chocolate goodness this way, too! —>
1/2cupvanilla Greek yogurt 1/2cupcoconut oil, measured melted and cooled slightly 1teaspoonvanilla extract 3/4cupwhite sugar 1cupmashed bananas, approx. 2-3 bananas 1/2 tsp. salt 1 tsp. baking soda 1cupwhite whole wheat flour or plain white 1/4cupunsweetened cocoa powder 1/2cupchocolate chips dark chocolate chips for healthier 1/4cupminiature chocolate chips
Preheat the oven to 350 degrees F. Grease and flour a loaf pan.
Run the oats through a blender or food processor until the consistency of flour.
In a large bowl, whisk together the egg and yolk. Whisk in the yogurt and coconut oil. Whisk in the vanilla and sugar. Stir in the mashed banana.
To the same bowl, add the oat flour, salt, baking soda, flour, cocoa powder, and chocolate chips. Mix until just combined.
Transfer the batter to the prepared pan and bake for an hour, until a knife inserted comes out clean. Remove from the oven and let cool before removing from the pan.
What’s everyone up to today? Any crazy holiday prep going on?
Things here are actually pretty mellow. The cookies are all baked. The gifts are all bought and wrapped. It’s almost lunchtime and we’re all still our pajamas. All we have planned really is a liquor store run and a nap. Not bad for the day before Christmas Eve!
If you’re looking for one more treat to make or need a last-minute dessert, this cracker toffee is the way to go. It takes about 20 minutes to make, then you cool it and break it up. It, by design, doesn’t have to look perfect so you don’t need to stress details today and there’s a good chance you already have the ingredients on hand!
I hope you’re all settling in for a lovely holiday with people you love. Merry Christmas from me and the crw!
1 cup butter
1 cup brown sugar
Saltine crackers or Matzo
1 1/2 cups semi-sweet chocolate chips
Sprinkles, for decorating
Preheat your oven to 400 degrees.
Line a baking sheet with foil and spray with non-stick spray. Line the pan with saltines or matzo so they cover the whole bottom without overlapping. Set aside.
In a small saucepan, combine the butter and brown sugar over medium-low heat. Stir constantly until it reaches a boil, then remove the spoon and let boil for 3 minutes. Pour the hot mixture over the saltines as evenly as possible and transfer the pan to the oven to bake for 5 minutes.
Remove from the oven and immediately sprinkle with chocolate chips. Let sit for a few minutes then spread the chocolate evenly over the crackers. Top with sprinkles, if desired, and put the pan in a cool place to set.
Once completely cooled and the chocolate has set, break into pieces and serve.
If gingerbread and chocolate chip cookies had a baby, these would be the result. They are the ultimate Christmas cookie. I love everything gingerbread-spiced this time of year, but I’m also a chocolate fanatic. Marrying them is a match made in heaven.
These unassuming cookies are going to be the star of your holiday cookie trays or the hit of your cookie exchange this year – trust me!
In a bowl, whisk together the flour, baking powder, baking soda, cornstarch, salt, ginger, cinnamon, and nutmeg until combined.
In another bowl, whisk together the butter and sugars until well combined. Mix in the egg and molasses.
Add the dry ingredients to the wet in increments, stirring until just combined. Fold in the chocolate chips.
Roll the dough into 1-1 1/2 balls and place on parchment-lined cookie sheets. Bake for 10-12 minutes, until golden around the edges. Let cool for 10 minutes, then transfer to a rack to cool completely.
Can’t get enough cookies? For #ChristmasCookies Week, I’m linking up with lots of other bloggers sharing awesome recipes. You can find today’s batch of goodies below!
