Tag: milk chocolate chips

Double Chocolate Candy Cookies

Warning! These cookies are actually even better than they look! The perfect post-Halloween cookie! It’s like a kitchen sink cookie and the more goodies you add…the better the cookie gets! Just imagine the possibilities! Snickers, Peanut Butter Cups and Twix-Oh My!  The cookie has an awesome chocolate base and if you can get your hands on the dark chocolate powder it makes such a difference.  I hope you adore these double chocolate candy cookies as much as my family did!

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Ingredients
  • 1 cup butter
  • 1 cup sugar
  • ¾ cup light brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1¾ c. flour
  • ¾ cups dark cocoa powder
  • ½ cup regular cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 3 cups assorted chips and chopped candies

Instructions
  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Beat butter and sugars till creamy.
  4. Add eggs and vanilla and mix well.
  5. Slowly add the dry ingredients until combined.
  6. Add your candies, reserving some to stick into the tops of each cookie.
  7. Chill dough overnight (or at least 2 hours)
  8. Scoop large mound onto the cookie sheet and press in the reserved goodies. I used milk chocolate chips, white chocolate chips, chopped Oreos, m&ms, chopped Snickers, Twix and Butterfingers.
  9. Bake 10 mins and cool.

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Adapted from Love from the Oven ….Be sure to check out her delicious blog!!

The post Double Chocolate Candy Cookies appeared first on Hugs and Cookies XOXO.

Extra Chocolate Chip Cookies

These are called extra chocolate chip cookies because they are packed with EXTRA chocolate chips.  These extra chips come into play after the cookies are mostly baked! I added them for the last 2 minutes of the baking time! Not only does the chip addition make them delicious but it also makes them look extra pretty! Don’t you think? I used a combo of milk chocolate chips and Ghirardelli Grand Chips for the base of this cookie but you could use regular, too! For the last 2 minutes I added some semisweet chips! This way you have THREE chips in your cookie!  Tastebuds will be dancing!  Don’t be scared off by the 24 hour chill time.  Of course, you can chill just an hour or 2 BUT if you can wait 24 hours, go for it!!! They are even better!

Extra Chocolate Chip Cookies

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Extra Chocolate Chip Cookies
 

Ingredients
  • 16 Tablespoons butter
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 teaspoon vanilla
  • 2 eggs
  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup milk chocolate chips
  • ¾ cups Ghirardelli grand chips
  • Semi sweet chips to press in for the last 2 minutes of baking

Instructions
  1. Microwave the butter till melted.
  2. In a mixer, beat the butter with the sugars until creamy.
  3. Add the vanilla and the egg.
  4. Add the flour, baking soda, and salt.
  5. Add the chips and chill 24 hours.
  6. Scoop dough onto parchment lined cookie sheets.
  7. Bake at 350 9-11 mins. (add the semi sweet chips during the last 2 minutes of baking)
  8. Don’t over bake them!

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The post Extra Chocolate Chip Cookies appeared first on Hugs and Cookies XOXO.

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BUTTERSCOTCH KRISPIE TREATS

My daughter had a Family Fall Festival at her preschool and they asked that we bring some treats. I made these and they were a huge hit!! Super easy, super fast and super yummy!!

BUTTERSCOTCH KRISPIE TREATS

1 cup sugar
1 cup caro syrup
1 cup peanut butter
5 cups rice cereal
1/2 bag milk chocolate chips
1/2 bag butterscotch chips
1/2 bag white chocolate chips

Pour the rice cereal into a large bowl and set aside.

Melt the sugar and caro syrup in a medium sized pan, over medium heat to dissolve the sugar. Add the peanut butter and mix until smooth.  Pour over the rice cereal and mix until completely combined.

Lightly grease a 9x13inch pan or dish. Pour the mixture into the pan and using your hand covered with a greased Ziploc bag, push the cereal treats down until the top is flat.

Melt the milk chocolate chips and pour on top of the cereal treats, not completely covering the rice cereal. Melt the butterscotch chips and pour on top of the cereal treats, with the milk chocolate chips. With a spatula, smooth the chocolate and butterscotch chips until the top of the rice cereal mixture is completely covered. The two types of chips don’t need to completely mix together.

Melt the white chocolate chips. In small line patterns, drizzle over the chocolate and butterscotch chips. Using a toothpick, or pointed wooden skewer, lightly draw small lines through the white chocolate drizzle going back and forth.

Refrigerate until the chocolate is firm. Cut into pieces and serve.

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