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chocolate cookies

Chocolate Snickers Cookies by Barbara Bakes for JavaCupcake.com

Chocolate Snickers Cookies

These Chocolate Snickers Cookies are an irresistible, rich, chewy chocolate cookie loaded with chocolate chips, peanuts and Snickers Baking Bites. 

These Chocolate Snickers Cookies are an irresistible, rich, chewy chocolate cookie loaded with chocolate chips, peanuts and Snickers Baking Bites. 

Hi, I’m Barbara from Barbara Bakes, and I’m excited to be guest posting today. On Barbara Bakes I share great recipes for cookies, cakes, and pies, as well as great family meals. I make baking for scratch easy with step-by-step photos and simplified techniques.

These Chocolate Snickers Cookies are an irresistible, rich, chewy chocolate cookie loaded with chocolate chips, peanuts and Snickers Baking Bites. 

Did you know you Snickers makes little Baking Bites? My daughter was excited to find them at the store and asked me to create a recipe using them. I decided to start with the chocolate cookie dough from my Triple Chocolate S’mores cookies and change them up by adding Snickers Baking Bites and peanuts.

I made the cookies two ways and still can’t decide which way I like them better. First I topped the cookies with the Snickers Baking Bites, and then I wrapped the cookie dough around the Snickers Baking Bite to make a stuffed cookie.

The cookies in the front of the picture are the ones topped with Snickers Baking Bites, the cookies in the back are stuffed with Snickers Baking Bites. I think they look prettier stuffed, but you get more Snickers in every bite when you top them with Snickers. Either way, it’s a great, must-make cookie, especially if you’re a Snickers lover.

Chocolate Snickers Cookies

Chocolate Snickers Cookies

Yield: 3 dozen

Ingredients

  • 2 1/4 cups flour all purpose flour
  • 1 cup unsweetened cocoa
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 cup firmly packed brown sugar
  • 1 cup unsalted butter, softened
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 cup semi-sweet chocolate chips
  • 1 package (10 ounce) Snickers Baking Bites
  • 1/2 cup chopped salted peanuts

Instructions

  1. Preheat oven to 350°. Line cookie sheets with parchment or silpat liners.
  2. In medium bowl, whisk together flour, cocoa, baking soda, and salt.
  3. In a large bowl, cream together the butter and sugars until light and fluffy. Add eggs one at a time. Add vanilla and mix until well blended.
  4. Add flour mixture and mix on low speed just until blended. Stir in chocolate chips and peanuts.
  5. Using a small cookie scoop, drop by rounded scoops on to cookie sheets. Cut Snickers Baking Bites into three pieces and press into the top of each scoop.
  6. Bake for 10 minutes, until edges are set, but still soft in center.
  7. Let cookies cool on the cookie tray for five minutes. Remove cookies to a wire rack to cool.

Orange Cranberry Cookies Stuffed with Creamy White Dove Chocolate

Orange Cranberry Stuffed Cookies

Chocolate S’mores Cookies with a fudgy, chocolate cookie base studded with chocolate chips, topped with graham crackers and marshmallows, toasted and finished with a drizzled of chocolate.

Triple Chocolate S’mores Cookies

These Chocolate Snickers Cookies are an irresistible, rich, chewy chocolate cookie loaded with chocolate chips, peanuts and Snickers Baking Bites. 

Mini Reese's Chocolate Cookies | JavaCupcake.com

Mini Reese’s Chocolate Cookies

These rich chocolate cookies baked with mini Reese’s peanut butter cups are the perfect treat with a big glass of milk!

Mini Reese's Chocolate Cookies | JavaCupcake.com

These Mini Reese’s Chocolate Cookies aren’t the most glamorous or beautiful cookies I’ve ever made.  But, what they lack in appearance they make up for in flavor! Sooooo chocolatey with bites of Reese’s peanut butter cups running thoughout, these cookies definitely cure any craving I have for chocolate!

Mini Reese's Chocolate Cookies | JavaCupcake.com   Mini Reese's Chocolate Cookies | JavaCupcake.com

I started with the recipe from Hershey’s for their Chewy Chocolate Cookies and tweaked it a bit.  I subbed half the granulated sugar for brown sugar and added Reese’s mini cups instead of peanut butter chips.  I always love brown sugar in cookies, I think it really adds a depth of flavor and a subtle caramel hint that is just out of this world!

Mini Reese's Chocolate Cookies | JavaCupcake.com

Although these cookies flattened out a little more than I had hoped, they are still rich and chewy and so good!

Oh… what I really loved about making these cookies.  I was in and out of the kitchen in about an hour and a half.  Quick and simple.  No big mess and not a lot of time spent to make something super yum!  What more can you want from a cookie?

Mini Reese's Chocolate Cookies | JavaCupcake.com   Mini Reese's Chocolate Cookies | JavaCupcake.com

So, if you’ve got a chocolate craving and not much time… these cookies are for you!

Happy Baking!

Mini Reese's Chocolate Cookies

Mini Reese's Chocolate Cookies

Yield: 2+ dozen cookies
Prep Time: 45 minutes
Cook Time: 8 minutes
Total Time: 53 minutes

Ingredients

  • 10 Tbsp unsalted butter, room temperature
  • 1/2 cup light brown sugar, packed
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1 egg
  • 1 cup all-purpose flour
  • 1/2 tsp baking sad
  • 1/2 tsp salt
  • 1/3 heaping cup dark chocolate cocoa powder
  • 1 8oz bag Reese's Unwraped Mini Peanut Butter Cups

Instructions

  1. Line a baking sheet with parchment paper.
  2. In the bowl of your stand mixer fitted with the paddle attachment, cream the butter about 1 minute until smooth.
  3. Add the sugars and beat on high until fluffy - about 2 minutes. Scrape the bowl and mix again 30 seconds.
  4. Add the egg and vanilla and beat on high 1 minute. Scrape the bowl and mix again 30 seconds.
  5. In another bowl, whisk together the flour, baking soda, salt and cocoa powder.
  6. In two parts, with the mixer on medium-low speed, add the flour and mix until incorporated.
  7. Add the Reese's mini cups and with the mixer on low speed, mix until just combined. NOTE: DO NOT OVER MIX otherwise you'll break up the min cups too much. You want them whole or in large pieces.
  8. Freeze for 30 minutes or chill in refrigerator for 2 hours.
  9. When ready to bake, preheat oven to 350F degrees.
  10. Using a kitchen teaspoon, drop dollops of dough onto your prepared baking sheet.
  11. Bake 8-9 minutes. Allow the cookies to cool on the baking sheets for 3-4 minutes before removing to a wire rack to cool completely.
  12. Store in an air-tight container for up to 5 days - if they last that long!
Chocolate Drizzled Cookie Bars by Make Bake Celebrate for JavaCupcake.com

Chocolate Drizzled Cookie Sticks

While I’m taking a break from baking to by with my soldier and my family, the wonderful Toni from Make Bake Celebrate is here to share her recipe for Chocolate Drizzled Cookie Sticks!

A heartfelt thank you goes to Toni for helping me out this week!  Please, show her all kinds of love and visit her sweet blog, Make Bake CelebrateChocolate Drizzled Cookie Sticks by Make Bake Celebrate for JavaCupcake.com

Hi! I’m Toni from Make Bake Celebrate, a blog full of bright and cheery easy to make treats! And I’m so excited to be filling in for Betsy today here on Java Cupcake. I’ve had the pleasure of knowing Betsy for some time now, not only as bloggy buddies but as fellow Army wives as well! It’s not everyday that you come across somebody who shares your passion for cupcakes, frosting, and combat boots! In case you haven’t heard, Betsy welcomed home her hero this week!

I can honestly say I’ve been in that same spot and let me tell you no amount of sprinkles in the world could pull me down from the clouds in the days that surround homecoming. So when Betsy asked me if I could stop by and share a little something sweet here at Java Cupcake while she spends a little time with those who matter most – I practically had my piping bag ready!

But before we get to the yumminess I would like to say WELCOME HOME to Dave!! As well as CONGRATS to Betsy, you did it and you’re stronger then ever. :)

Chocolate Drizzled Cookie Sticks by Make Bake Celebrate for JavaCupcake.com Chocolate Drizzled Cookie Sticks by Make Bake Celebrate for JavaCupcake.com
While I was going over my “to bake” list to pick something to share with you guys I was looking for something fitting to Java Cupcake, but Betsy said, “No way, pick something that’s totally you!.” (What she really meant was covered in sprinkles) Let’s hope she was serious because these chocolate cookies bars are totally me. Chocolate, more chocolate, yummy, cute, crazy easy, and well you know – covered in sprinkles. Like all of my favorite things wrapped into one! I’ve been wanting to make these every since I made these Birthday Cake Cookie Bars last year. They were a big hit, and a chocolate version only seemed natural!

So if you’re looking for a step by step tutorial to help you out on these you can always follow the same directions from the Birthday Cake Cookies Bars and just swap out for the recipe listed below.

I really love how these Chocolate Drizzled Cookie Sticks came out and just how fun and festive they can be! They start with an easy rolled chocolate cookie, cut, baked, then drizzle on some melted milk chocolate, toss on some sprinkles and you’re done! A simple treat to impress.

Thanks so much Betsy for inviting me over to Java Cupcake, and I hope you guys enjoyed my post! If you guys want to head on over and say hello over at my place I would love to have you – you can never have too many buttercream loving friends!

Chocolate Drizzled Cookie Sticks by Make Bake Celebrate for JavaCupcake.com

Chocolate Drizzled Cookie Sticks

Chocolate Drizzled Cookie Sticks

Ingredients

Chocolate Drizzled Cookie Bars

  • 1 Cup Salted Butter (cold)
  • 1 Cup Sugar
  • 1 Egg
  • 1 Tsp. Vanilla
  • 2 Cups Flour
  • 3/4 Cup Cocoa Powder
  • 1 Tsp. Baking Powder
  • 8oz. Melting Chocolate
  • Sprinkles (optional)
  • Makes approx. 36 cookie bars.

Instructions

  1. Preheat oven to 350 degrees. In a small mixing bowl whisk together flour, cocoa powder, and baking powder. Set aside.
  2. Chop up cold butter into little chunks. Place in bowl of electric mixer and cream on medium until light and fluffy. Add in sugar and whip until fully combined.
  3. Add in egg, beat, then add in vanilla, beat. Slowly add in flour mixture and mix until dough has formed into one large chunk. (Dough will be crumbly at first, keep mixing! If needed remove from mixture and work together with hands just a bit)
  4. Divide dough into two parts and place one half in the fridge wrapped in clear wrap. Roll the other half out between two pieces of wax paper to desired thickness. Use a pizza cutter to cut strips of cookie about 1.5in X 3.5in. Gently transfer cookie bars onto a parchment paper lined cookie sheet and place in freezer for 2 minutes. (This will help keep the cookie's shape)
  5. Bake cookies for 9-11 minutes, remove from oven and carefully slide parchment paper and all on to cooling wrack. Repeat with remaining dough until it is gone.
  6. Once cookies have cooled remove parchment paper from under cookies and place under the cooling rack. (so you can now drizzle your chocolate and the paper will catch the mess) Melted melting chocolate and drizzle over cookies. Add sprinkles if you would like. I pour my melted chocolate into a decorators bottle to make the process very fast and easy. Let chocolate firm before serving.
Creamy Mint Cookies by My Life Well Loved | JavaCupcake.com

Creamy Mint Cookies

Simple ingredients & easy preparation make these chocolate & mint cookies out of this world delicious!

Creamy Mint Cookies by My Life Well Loved | JavaCupcake.com

This is a guest post from Heather at My Life Well Loved.  A big THANK YOU to Heather for proving this super delicious cookie recipe for my JavaCupcake readers!  Heather is a 20-something Southen Belle who loves to blog about healthy living, her great sense of style, social media and her life with her sweet husband.  If you’d like to learn more about Heather, make sure to check out her blog or you can find her on Facebook too! 

I am so thankful that Betsy is allowing me to guest post here at Java Cupcake today! I am Heather and I blog at My Life Well Loved about healthy living, marriage, living your life to the fullest and healthy, easy recipes. Well, most of the time! And then I splurge on little treats like these amazing Creamy Mint Cookies I’m sharing with you today!

I LOVE Andes Mints, I mean…really, who doesn’t? Now, can you imagine combining Andes mints with cookies? It doesn’t get much better than that! These cookies are to die for! If you thought you loved cookies before, just imagine icing them with melted Andes mints. That’s exactly what happens in this delicious cookie recipe.

This was the first cookie I made successfully as a newlywed around 4 years ago. For some reason, I really struggled to get my cookies to be the right consistency until I found this bad boy. My husband likes it so much, he asked me to make them again. I hope you enjoy these cookies as much as we did!

Creamy Mint Cookies by My Life Well Loved | JavaCupcake.com

Doesn’t this picture just make you want to dive in and lick those melty minty chocolate morsels? I hope you truly enjoy this recipe and come visit me over at my blog, My Life Well Loved! Please leave me a comment or follow along with me on Pinterest and I look forward to connecting with you!

*If you find where this recipe is from, please let me know. I cannot remember where I found it.

Creamy Mint Cookies

Creamy Mint Cookies

Yield: 2-3 dozen cookies
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes

Ingredients

  • 1 box Devil’s Food Cake Mix
  • 1/2 cup vegetable oil
  • 1/2 tsp chocolate extract
  • 2 eggs
  • Andes mints

Instructions

  1. Preheat oven to 350 F degrees. Line baking sheet with parchment paper.
  2. In a large bowl, whisk together cake mix, oil, chocolate extract & eggs together. '
  3. Drop spoonfuls of dough onto baking sheet.
  4. Bake at 350 for 6 minutes.
  5. Immediately press an unwrapped Andes mint onto each cookie while still hot. Allow to stand for 5 minutes then smooth out the soft mint with the back of a spoon to cover the cookie.
  6. Remove to a wire rack to cool completely.
Peppermint Chocolate Cookies - peppermint & chocolate cookie covered in white chocolate and sprinkled with crushed peppermint candies | JavaCupcake.com

12 Days of Cookies – Day 12: Peppermint Chocolate Cookies

Crisp chocolate & peppermint cookies covered in smooth white chocolate and topped with peppermint candy make these Peppermint Chocolate Cookies the perfect Christmas treat!

Peppermint Chocolate Cookies - peppermint & chocolate cookie covered in white chocolate and sprinkled with crushed peppermint candies | JavaCupcake.com

We’ve finally made it to the end of 12 Days of Cookies!  It’s been such a fun month sharing with you some of my favorite Christmas and holiday cookies that I’m almost sad to see it end!

Ha! Just kidding.  Making 12 types cookies all at once was hard and very time consuming!  But, the pay off was oh-so-delicious! And I was able to share holiday boxes filled to the brim with these cookies with Emily’s teachers and office staff at her school.  They, of course, loved it and ranted and raved over how delicious they all were!  It’s quite something to see a box with a dozen different kinds of cookies and know that one person made them!

Peppermint Chocolate Cookies - peppermint & chocolate cookie covered in white chocolate and sprinkled with crushed peppermint candies | JavaCupcake.com

This final day of cookies brings you one cookie with two classic holiday flavors.  Chocolate & peppermint.   You really can’t go wrong with this combination.   The cookie is a crisp and crunchy dark chocolate & peppermint cookie that’s similar to cookie part of a Girl Scout Thin Mint cookie.  It’s then covered in creamy white chocolate and garnished with crushed peppermint candy.  These delicious Peppermint Chocolate Cookies will surely please the kids and grown-ups in your family!

Although my cookies are hardly”perfect” looking – I quite like the messiness of them.  I think it makes them look homemade, real and like I really put heart into making them.   I think they’re perfect!

Peppermint Chocolate Cookies - peppermint & chocolate cookie covered in white chocolate and sprinkled with crushed peppermint candies | JavaCupcake.com

If you’ve missed out on any of the cookies in the 12 Days of Cookies, make sure to check out the main page where you can see photos and links to all the cookies!  If you have made any of these cookies, I’d really love to see them!  Post a picture on my Facebook wall or send me an email!  It really warms my heart knowing that my recipes have added some joy to you and your family this holiday season!

So… from my family to yours, I’d like to wish you all a very Merry Christmas and Happy Holidays!

Peppermint Chocolate Cookies

Peppermint Chocolate Cookies

Yield: 3-4 dozen cookies
Prep Time: 2 hours
Cook Time: 11 minutes
Total Time: 2 hours 11 minutes

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup dark chocolate cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 5 Tbsp unsalted butter, room temperature
  • 3/4 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp peppermint extract
  • 30 peppermint candies, crushed
  • 2 pounds white chocolate, coarsely chopped

Instructions

  1. Preheat oven to 325 F degrees. Line baking sheet with parchment paper.
  2. In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder and salt.
  3. In the bowl of your stand mixer, cream together the butter and sugar on high for 1-2 minutes.
  4. Add egg and egg yolk and mix until well incorporated. Scrape the sides and bottom of the bowl.
  5. Beat in the peppermint extract.
  6. In two parts, add the flour mixture and mix on medium speed until just incorporated.
  7. With your hands, form the dough into a large disc and cut in half. Wrap each half in plastic wrap and freeze for 1 hour or refrigerate for 4 hours.
  8. Onto a floured surface, roll out the dough to 1/8" thickness.
  9. Using a 2" round cookie cutter, cut out discs of dough. Place the cut dough onto the cookie sheet and freeze until firm - about 10-15 minutes.
  10. Bake for 11-13 minutes or until the cookies are dry to the touch and are not soft in the center. Remove to a wire rack to cool completely.
  11. Line a baking sheet with wax paper.
  12. In a double broiler, melt the white chocolate until smooth.
  13. Dunk cooled cookies in the melted white chocolate until completely covered. Tap off the excess chocolate and scrape off the excess chocolate from the bottom of each cookie. Place them on the prepared baking sheet.
  14. Sprinkle the top of the chocolate covered cookies with crushed peppermint candies.
  15. Refrigerate until set. Store in an air tight container for up to 2 weeks.

Notes

Recipe from Mimi's Kitchen

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes!

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Haystacks

Haystacks are a family-favorite addition to holiday baked goods platters!  Chow mein noodles and marshmallows are covered in chocolate to make these haystacks a fun Christmas cookie!

Chocolate Haystacks on a single white plate.

Easy Chocolate Haystacks Cookie Recipe

I hadn’t had Haystacks since I was a little kid.  And rarely see them at parties nor do any of my friends talk about making them.  I knew I wanted to share them here, as they are such a special recipe in my life. 

There is a handwritten recipe for Haystacks on a piece of binder paper tucked into the back cover of my Betty Crocker Cooky Book.  Handwritten, by me, as a kid – probably not older than 8 or 9 years old. I’ve looked at this recipe every year and I’ve never stopped to really think about what it meant, until this year.  This recipe was a foreshadowing of my life to come as a baker and recipe developer.

Chocolate Haystack treats displayed on a kitchen towel.

Are Chow Mein Noodles Haystacks a No-Bake Recipe?

Yes!  That is one of my favorite things about this recipe.  When you are doing your holiday baking, the oven is typically full of cookies, cakes, and pies.  Being able to whip up something without needing oven space is a must. That’s why I love adding things like this to my no-bake treat list. It definitely doesn’t hurt that they are delicious!

I love making these, marshmallow muddy buddies, chocolate dipped pretzel rods and these chocolate dip spoons and cookies since they don’t require turning on the oven.

Horizontal view of Chocolate Haystacks

Can Kids Make This Recipe for Chocolate Haystacks?

As mentioned above, I started making this as a child, and know it is a great addition to your baked goods list for kids because it is a no-bake and easy recipe for them.  While you will be working with melted chocolate, it is easy to teach kids how to handle it without burning themselves. Much safer than having them at the cooktop or going in and out of the oven with trays of cookies.

My mother’s influence, her love of baking and being in the kitchen, inspired me at a young age to create and make Haystacks.  She encouraged me to write the recipe down and make sure it stays in the cookbook. I knew that someday, I’d need the recipe again.  It’s one of those you want to keep and share with your children because it is easy fun, and of course, yummy.

Collage photos of the steps to make hatstacks at home with your kids.

Tips for Making and Storing Haystacks

Over the years, I have learned how to best make and store these.  Admittedly, however, I rarely have to store them for long! They are always gone in minutes because they are just that good!

When making these, I like to set up a station on my table or counter that is lined with wax paper to drop the “stacks” onto after all ingredients have mixed together.  I let them harden, then gently stack them into a large plastic storage container. You can place them in Ziploc bags, but they tend to get crumbled or broken easily that way.

While I don’t have to refrigerate them, I typically will if I am making them a few days before we plan to serve them.  This keeps them a bit fresher and makes sure no chocolate starts melting when the kitchen heats up as we cook.

Ingredients for Haystacks with chocolate.

Variations on this Haystacks Recipe

My original recipe for Haystacks says you can use butterscotch or peanut butter, but I prefer using chocolate as it is most traditional.  Good quality chocolate really makes these amazing. The best thing about this haystacks recipe is that you can truly make it different with simple changes.

  • Use peanut butter, butterscotch, white chocolate, toffee, peppermint, chocolate mint, pumpkin spice, or even red velvet chips instead of chocolate.  
  • Add chopped peanuts or pecans for more texture. 
  • Make with flavored marshmallows for different flavors.
Haystacks

Haystacks

Yield: 2 dozen haystacks
Prep Time: 20 minutes
Total Time: 20 minutes

Ingredients

  • 10oz bag Gharidelli 60% cocoa bittersweet chocolate chips
  • 1 Tbsp vegetable oil
  • 7 cups chow mein noodles
  • 2 1/2 oz mini marshmallows (about 1 1/3-1 1/2 cups)

Instructions

  1. Line two cookie sheets with wax paper. Set aside.
  2. In a large pot over medium heat, melt the chocolate the chips and oil together.
  3. Once melted, remove from the heat and add the chow mein noodles and marshmallows. Stir together with a fork.
  4. Drop 2-3 Tbsp into piles on the prepared wax paper.
  5. Allow chocolate to set completely before serving. Store in an air tight container.
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