This month’s What’s Baking theme, hosted by Sandra from She Cooks and Bakes, is favorite childhood treats with a modern twist. My favorite childhood treat, hands down, was chocolate chip cookies. I loved coming home from school to find fresh baked chocolate chip cookies for snack. Sometimes, Mom would even make them before school and we’d get them in our lunches. Cookie days were always awesome days.
Making pumpkin chocolate chip cookies seemed like the perfect twist, considering the season and how popular everything pumpkin is now. It also seemed appropriate since I wouldn’t touch pumpkin as a kid, but as an adult I’m loving the flavor. These are a perfect, more grown-up version of one of my childhood favorites.
Pumpkin Chocolate Chip Cookies
Makes about 2 dozen
1 cup pumpkin puree
3/4 cup sugar
1/2 cup vegetable oil
2 cups flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
1 tsp. vanilla
1 cup dark chocolate chips
Preheat oven to 375F degrees. Line two cookie sheets.
Dissolve the baking soda in milk. Set aside.
In a large bowl, stir together the pumpkin, sugar, oil and egg until well combined. Add in flour, baking powder, cinnamon and salt, baking soda mixture and mix well. Stir in vanilla until combined. Fold in chocolate chips.
Drop by tablespoon-full onto the cookie sheets. Bake for 10-12 minutes, until beginning to brown around the edges. Remove from oven and let cook for 5 minutes before transferring to a cooling rack to cool completely.
Store in an airtight container. These are best enjoyed the next day.
It’s Girl Scout Cookie season. They’ve had booths set up at the grocery stores and the mall and I seem to buy a box every time I walk by. You have to stock up while you have the chance!
I made these for a causal dinner party because they seemed so seasonally appropriate. They’re super quick and easy to put together and are a great combination of chocolate and mint. If you like Thin Mints, you’ll love these.
Don’t have a box of Thin Mints handy? You can search for a Girl Scout Cookie sale in your area here.
Mini Chocolate Thin Mint Cookie Pies
(adapted from foodie crush)
Makes 12 mini pies
2 packages mini graham cracker pie crusts
1 (3.4 oz.) package chocolate instant pudding and pie filling
2 c. frozen whipped topping
18-20 Thin Mint cookies, about 1 1/2 sleeves or 1 1/4 cup, crumbled, plus more for topping
Prepare pudding according to package directions and set in the refrigerator for 5 minutes to set up.
Mix the prepared pudding and 1 1/2 cups whipped topping together. Fold in the crumbled cookies. Divide pudding mix between pie shells. Top with remaining whipped topping and addtional cookies.
Refrigerate for at least a half hour before serving.
I made another batch of Monster Magic Cookie Bars for my latest Operation Baking GALS package. I had enough graham crackers and sweetened condensed milk for a second batch – but not the M&Ms, so I raided my baking stash to see what over combos I could come up with.
The result was these toffee almond bars. They were fantastic. I think I like these better than the monster ones!
Toffee Almond Magic Cookie Bars
(adapted from Something Swanky)
9 full graham crackers
4 T. butter, melted
1 can sweetened condensed milk
3/4 c. mini chocolate chips
3/4 c. toffee bits
1/2 c. sliced almonds
Preheat oven to 350F degrees. Grease a 9×13″ baking pan and line with parchment.
Crush graham crackers into crumbs using a food processor or rolling pin. Mix in melted butter until well-combined. Press crumbs into lined baking dish.
Evenly pour the sweetened condensed milk over the graham cracker layer. Sprinkle the chocolate chips, toffee bits and almonds evenly over the sweetened condensed milk. Gently press in a little.
Bake for 30 minutes or until browned and pulling away from the edges of the pan. Let cool completely before cutting.