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Pumpkin Chocolate Snickerdoodles {Surprise Inside!} | JavaCupcake.com

Pumpkin Chocolate Snickerdoodles
{Surprise Inside}

Giant pumpkin chocolate snickerdoodles rolled in sugar and spices are a perfect treat for a rainy, Fall afternoon! Oh… did I mention there’s a SURPRISE baked inside each cookie?

Pumpkin Chocolate Snickerdoodles {Surprise Inside} | JavaCupcake.com

When I saw the bags of Hershey’s Pumpkin Spice Kisses at the Commissary I knew I had to snatch up a couple bags immediately.  Seasonal candy like that is hard to come by here in Germany.  These kisses are a pumpkin spice flavored milk chocolate kiss that is full of delicious Fall flavor.

Pumpkin Spice Hershey's Kiss Candy

But… what was I going to make with these candies?  I’d already done a pumpkin spice cupcake… so I knew I didn’t need to make another cupcake.  I’d also already made pumpkin snickerdooles and pumpkin chocoalte chip cookies.  *humph*

Wait… how about pumpkin & chocolate together in a cookie?  Since these kisses were pumpkin and chocolate… that would be a perfect combination.

I knew though that I couldn’t do a standard “blossom” cookie for these.  Those are so played out.  It’s just way too easy to pop the Kiss on top of the cookie.  I needed something better.

SURPRISE INSIDE! Yes!!!

Pumpkin Chocolate Snickerdoodles {Surprise Inside} | JavaCupcake.com

So… I came up with these Pumpkin Chocolate Snickerdooles with a Surprise Kiss Inside!  They are a light as air cookie that is full of chocolate, spice and pumpkin flavor.  Each bite is so tender, rich and delicious.

You think you love the cookie from the moment you take your first bite.  But then, you take a bite of the SURPRISE INSIDE… and BAM! an explosion of flavor in your mouth.  Seriously.  I’ve eaten at least a dozen of these cookies because those 2 bites with the Hershey’s Kiss inside are pure joy.  Heaven.  So damn good!

These cookies would be perfect at a party, in your kids lunch, or even a potluck at work…. because the excitement of watching the person bite into the center of the cookie and find that Hershey Pumpkin Kiss surprise inside is PRICELESS!

Enjoy!

PS… I made a short little video to go along with this recipe!  The Kisses were a bit of a challenge to get into the middle of the sticky dough.  Let me know what you think and if it was helpful for you!

Pumpkin Chocolate Snickerdoodles {Surprise Inside} | JavaCupcake.com

Pumpkin Chocolate Snickerdoodles {Surprise Inside!}

Yield: 3 dozen cookies
Prep Time: 2 hours 20 minutes
Cook Time: 7 minutes
Total Time: 2 hours 27 minutes

Chocolate and pumpkin together make these cookie the perfect snickerdoodle treat! Oh... and there's a surprise inside each cookie!

Ingredients

For the cookies

  • 2 1/4 cups flour
  • 1/2 cups dark chocolate cocoa powder
  • 2 tspcream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1 1/2 cups sugar
  • 1 cup unsalted butter, room temperature
  • 1 large egg
  • 3/4 cup pumpkin puree (not pumpkin pie mix)
  • 1 tsp vanilla
  • Hershey's Pumpkin Spice Kisses

For rolling the dough in

  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 Tbsp ground cinnamon
  • 1/4 cup sugar in the raw

Instructions

  1. Line cookie sheets with parchment paper. Unwrap the Hershey's Pumpkin Spice Kisses and set aside.
  2. In a medium bowl, whisk together the flour, cocoa, spices, baking soda, cream of tartar and salt.
  3. In the bowl of the stand mixer, cream together the butter and sugar until light and fluffy - about 2 minutes.
  4. Add the egg and mix until combined. Scrape the sides of the bowl and add the pumpkin. Mix again until smooth. Scrape the sides of the bowl and add the vanilla and mix until combined.
  5. Pour in half the flour mixture and mix on medium until just combined. Scrape the sides of the bowl and add the remaining flour mixture. Mix on medium speed until smooth.
  6. Cover bowl with plastic wrap and FREEZE FOR 2 HOURS! Don't skip this step or the batter will be too sticky to work with.
  7. Preheat oven to 400 F degrees.
  8. In a small bowl, mix together the ingredients for rolling dough in. Set aside
  9. Using a tablespoon, scoop a small apricot sized ball onto the spoon. Press a Hershey Kiss into the center and use one finger to move the batter around the Kiss until covered. NOTE: Try not to get dough all over your hands - just use one finger to move the dough. Watch the video below to see exactly how I did it.
  10. Drop the dough into the rolling mixture. Shake the bowl around until the dough is completely covered in sugar. Once covered in sugar, form dough into a ball with your hands and place on prepared cookie sheet.
  11. Bake 6-8 minutes or until the tops begin to form a crust and are slightly firm... the cookies should still be soft to the touch.
  12. Allow to sit on the pan for 5 minutes before removing to a wire rack to cool completely.

Loaded Dark Chocolate Peanut Butter Cookies

Loaded Dark Chocolate Peanut Butter Cookies by JavaCupcake.com

There’s no real reason for making these cookies.  No special occasion.  No person to gift them to.  Really, I just wanted to eat them.

I first saw the recipe for Chocolate Peanut Butter Cup Cookies at Mom on Time Out and had the tab with the recipe pulled up on it since  they were posted a week ago.  Drooling.  I mean seriously… peanut butter, chocolate and Reese’s.  Yes, please!

So yeah… I guess you could say that my drooling was the reason for these cookies.  My family didn’t appreciate my constant salivation…. or having to pass me a tissue every five minutes.

I didn’t have the same mini peanut butter cups that the Mom on Time Out recipe called for… but I did have a bag of Reese’s that were slightly larger.  So… I made due.  Oh… and I added peanut butter chips and espresso and used dark chocolate.

Loaded Dark Chocolate Peanut Butter Cookies by JavaCupcake.com

Yeah… you read that right.  ALL that went into these cookies.  Now you see why they’re called Loaded Dark Chocolate Peanut Butter Cookies.

Enjoy!

PS… these only lasted one day before my family ate them all.  One day.  (I may or may not have eaten 1/2 of them myself.)  Next time… I double this recipe!

Loaded Chocolate Peanut Butter Cookies

Yield: 2 1/2 dozen cookies
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes

Ingredients

  • 1 1/2 cups flour
  • 1/2 cup dark chocolate cocoa powder (I used Hershey's)
  • 1 Tbsp espresso powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup dark brown sugar, lightly packed
  • 1/2 cup sugar
  • 1/4 cup unsalted butter, melted
  • 1/4 cup creamy peanut butter (I used JIF)
  • 1 tsp vanilla
  • 1 egg, room temperature
  • 3 Tbsp warm water
  • 1/2 cup peanut butter chips
  • peanut butter chips, for garnish (optional)
  • 1 8oz bag of Reese's Peanut Butter Cups Unwrapped Mini Cups

Instructions

  1. Preheat oven to 375 F degrees. Line cookie sheets with parchment paper.
  2. In a bowl, whisk together the flour, cocoa, baking soda, espresso powder and salt. Set aside.
  3. In the bowl of your stand mixer, combine the brown and white sugars. Add the peanut butter and butter and beat on high until smooth. Scrape the sides of the bowl and beat again.
  4. Add the egg and vanilla and mix until combined on medium. Turn mixer to high and beat for 1 minute.
  5. Mix in the water.
  6. In three parts, add the flour mixture. Mix on medium until the dough comes together. NOTE: It will be thick!
  7. Fold in the peanut butter chips.
  8. Roll tablespoon size balls of dough in your hand. Press a mini Reese's cup in the center of each ball and press the dough around it.
  9. Place the dough ball on the cookie sheet and gently press it so it slightly flattens out. Press a few extra peanut butter chips on top if necessary. (This makes the cookies look pretty!)
  10. Bake for 7-8 minutes.
  11. Cool on the pan for 1 minute before removing to a wire rack to cool completely.

 

Raspberry Dark Chocolate Cookies

We don’t get many specialty items at the PX here in Germany.  We’ve got the standard bags of candy and seasonal stuff, but when it comes to unique flavors and new items, we don’t tend to see it much.  SO, when I spotted a bag Raspberry Dark Chocolate M&Ms I snatched them up immediately to bake into cookies!  I mean, seriously… how could I not?

Raspberry Dark Chocolate Cookies by JavaCupcake.com

After opening the bag to sample one – I ended up sampling half the bag and was forced to go back to the store and buy another one.  I think everyone else in Grafenwoehr had the same idea I did, cause there was only one bag left!  ACK!  Luckily though, I have plenty to make these cookies.

The base for these cookies is a dark chocolate cookie… which, by itself is pretty darn delicious.  It’s fudgey, soft and almost like a brownie. But, you know me… I have to kick things up a notch!  So along with the Raspberry M&Ms, I added some espresso powder and extra dark chocolate chunks to the batter to intensify the chocolate flavor.  I think it worked.

Raspberry Dark Chocolate Cookies by JavaCupcake 2

If you come across these Raspberry Dark Chocolate M&Ms… snatch up a couple bags and make these cookies.  They won’t disappoint you!

PS… You’ll need a big glass of milk with these! YUM!

Enjoy!

Raspberry Dark Chocolate Cookies by JavaCupcake.com

 

Raspberry Dark Chocolate Cookies

Raspberry Dark Chocolate Cookies

Yield: 3 dozen
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Chewy, fudgey, brownie like cookies with chunks of dark chocolate and Raspberry Dark Chocolate M&Ms.

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar, packed
  • 1/2 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 3/4 cup flour
  • 1 cup dark chocolate cocoa powder (I used Hershey's)
  • 1 tsp espresso powder
  • 1 tsp salt
  • 2 tsp baking soda
  • 1 8oz bag Raspberry Dark Chocolate M&Ms (plus more for garnish - optional)
  • 1 cup dark chocolate chunks (plus more for garnish - optional)

Instructions

  1. Preheat oven to 350 F degrees. Line cookie sheets with parchment paper.
  2. In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy.
  3. Add the eggs one at a time and mix well after each addition. Beat in the vanilla.
  4. In a medium bowl, sift together the flour, cocoa powder, espresso powder, salt and baking soda.
  5. On low, incorporate the flour into the wet ingredients until it comes together. Scrape the sides of the bowl and mix until no more flour is visible.
  6. Fold in the 8oz bag of M&Ms and the dark chocolate chunks.
  7. Drop golf ball size rounds of dough onto your prepared cookie sheet.
  8. Press 5-6 m&m's and chocolate chunks onto the top of each ball. This step is optional, but it makes for a really pretty cookie.
  9. Bake cookies for 9-10 minutes. Do not over bake. Let cool on pan for 1-2 minutes before removing to a wire rack to cool completely.
  10. Store in an air-tight container for up to 4 days.

M&M Love Cookies

M&M Love Cookies by JavaCupcake.com

I haven’t perfected the chocolate chip cookie yet.  Every time I made them I just can’t seem to get the perfect consistency of crunchy edges and chewy centers.  I’ve tried the recipe on the back of the Nestle package, I’ve tried Betty Crocker’s recipes, and I’ve tried countless recipes from dozens of bloggers!  NONE were perfect.

M&M Love Cookies by JavaCupcake.com

Until now.  Sally’s Baking Addiction.  Seriously.  THE BEST recipe for the PERFECT chocolate chip cookie base.    You could use this recipe and add almost anything to it… and it’d be AMAZING.

Today, I added Valentine M&Ms.  Chewy in the center, crunchy on the edges.  FULL of chocolate.  I’m certain that I will eat at least a dozen of these by the time the weekend is over.

Oh… and my baby boy who is almost 11 months old, well he had his VERY FIRST homemade chocolate chip cookie today!  And guess what?  He hate EVERY CRUMB!  I think he liked it!
I hope you do too!

Enjoy!

M&M Love Cookies by JavaCupcake.com

M&M Love Cookies

Yield: 3 1/2 dozen cookies
Prep Time: 2 hours 15 minutes
Cook Time: 9 minutes
Total Time: 2 hours 24 minutes

The perfect cookie - crunchy on the edges and chewy in the center!

Ingredients

  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup dark brown sugar, packed
  • 1/4 cup sugar
  • 1 egg, room temperature
  • 2 tsp vanilla
  • 2 cups flour, measure after sifting
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 bag Valentine M&M chocolate candies

Instructions

  1. Cream together the butter and sugars until fluffy and light in color. This takes about 3-4 minutes.
  2. Add the egg and vanilla and mix until combined. Scrape the sides of the bowl to make sure everything has been incorporated.
  3. With the mixer on low, add the flour, cornstarch, baking soda and salt and mix until combined. Scrape the sides of the bowl again.
  4. Add the M&M candies and fold in with a spatula.
  5. Chill for several hours in the refrigerator or for 1-2 hours in the freezer.
  6. When ready to bake, preheat oven to 350 F degrees and line cookie sheets with parchment paper.
  7. Roll 1in balls of dough and place 2 inches apart on the prepared cookie sheets.
  8. Bake for 8-9 minutes.
  9. While baking, keep dough in the freezer to stay cold.
  10. Allow cookies to cool on pan for 3-5 minutes before removing to a wire rack to cool completely.
  11. Store in an airtight container for up to a week... if they last that long.

Notes

Allow cookie sheets to cool completely before adding more dough balls to bake.

Lisa’s Jumbo Chocolate Chip Cookies

About a month ago my friend Toni, a fellow Army Wife, posted on Facebook about how she was making chocolate chip cookies.  Being a lover of cookies, I was instantly jealous.  I suck at making chocolate chip cookies.  Ugh.  So… I asked Toni if she’d be interested in sharing her cookies on my blog!  So… here’s a little about Toni, her cookies and the recipe!

Enjoy!

****************************

My name is Toni, I have been married to my hero for 5 years now, we have two beautiful children and we couldn’t be more blessed!!

A bit about my past.. I grew up in a home where my mom and dad both enjoyed cooking. My dad loved to prepare seafood dishes and he made a lot of excellent smoked salmon. Up until

My Dad passed away when I was ten, my mom was always in the kitchen cooking up a storm, and she loved baking.

When I was 13 years old my mom (her name was Lisa!)  passed suddenly from a heart attack. She was only 38 years old. My life was turned upside down to say the least… but by the grace of God, I made it with the help of family, friends, and most of all, my faith.

After I was married, I realized I needed to figure out this cooking thing. My mom was no longer around to teach me, so I had to learn on my own from a lot of trial and error. (and a lot of youtube searches!!!) After five years I’m finally getting the hang of things. I’m still very shy in the kitchen, especially around other women who’ve had more experience than me, but I’m slowly gaining my confidence and trying my hand at my own creations.

Not long ago, I found my moms favorite cookbook among some of mine. I decided to look through it and found a pretty simple chocolate chip cookie recipe. It looked good, but I thought some embellishments were definitely in order. So I went through my cupboards. I found chocolate chips, peanut butter chips, and heath bars and whipped up my own versions!! With whatever variations you choose, it’s so easy and super yummy. Everyone likes a jumbo sized cookie!! It gives everyone a warm fuzzy happy feeling!!

It brings a smile to my face knowing that my moms favorite old cookbook helped me build a little confidence in my own kitchen long after her passing. It kind of feels like she’s still sort of here helping me on my way. Hope you all enjoy!

Lisa’s Jumbo Chocolate Chip Cookies

Ingredients

  • 1 cup of unsalted butter, softened
  • 3/4 cup of granulated sugar
  • 1 cup packed brown sugar
  • 1 egg
  • 1 tsp pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 12 oz semi-sweet chocolate chips
  • OR 6 oz semi-sweet chocolate chips + 6 oz peanut butter chips
  • OR 6 oz semi-sweet chocolate chips + 6 oz crushed heath bar bits
  • (I have made these all three ways and they turn out wonderful with each variation)

Instructions

  1. Heat oven to 375 degrees.
  2. In large bowl mix butter, sugars, egg, and vanilla extract.
  3. In separate bowl, mix flour, baking soda, and salt.
  4. Stir slowly into the sugar mixture until well mixed. (the dough will be pretty stiff).
  5. Stir in the chocolate chips/peanut butter chips, nuts, candy pieces or whatever you choose to use!
  6. Drop by 1/4 cupfuls about 3-in. apart onto un-greased cookie sheet. (I like to use stoneware).
  7. Bake for 12-15 minutes or until edges are set and they're a light golden brown. (I find that 14 minutes seems to be the perfect bake time in my oven).

Desserts for the Deserving: Monster Cookies

When Amanda at i am baker put out the call for bakers to participate in her “Desserts for the Deserving” program, I knew I had to be involved.

Desserts for the Deserving was established in 2011 with the sole purpose of bringing people joy. It is a non profit movement where bloggers, bakers, crafters, and all forms of creative people offer up time and resources to bring strangers joy.

This year I was pared up with an extraordinary woman.  Here’s what her sister shared with us and why she nominated her to be a recipient of “Desserts for the Deserving.”

“I would like to nominate my big sister, (name omitted for privacy). She is a nurse in the NICU and as is her nature, ALWAYS cares for others. Our father passed away 3 years ago and she was there when he was slipping away. She used her medical expertise and cool head to perform CPR until the EMS arrived. He never regained consciousness, but he survived for another 24 hours which allowed our mother, me and our 3 brothers to say goodbye and be together when he died. I will be forever grateful for that. Unfortunately, last year her marriage of 25 years ended and she is now in the middle of a heartbreaking divorce. It saddens me beyond belief because she deserves every happiness. She is my daughter’s godmother, my sister and my best friend. I want her to know she is cared about and thought of every day. Getting an unexpected surprise in the mail would make her day I know!”

So, I am pleased and honored to be sending  a care package full of these cookies.  I wanted to make her a cookie that would travel well all the way from where I am, Germany to where she is back in the USA.  A big cookie full of yummy chocolate would do the trick!

These Monster Cookies have chocolate chips, butterscotch chips, M&Ms, oatmeal and peanut butter.  Can’t get much better than that.

I really hope that she enjoys these cookies!  (If she doesn’t… she can send them back cause I know a 12 year old who will eat them! hehe)

To learn more about “Desserts for the Deserving” and how you can nominate someone or get involved as a baker… check out the i am baker blog or “Desserts for the Deserving” on Facebook!

Thanks to AMANDA at i am baker for putting this amazing project together!  It’s such a great thing to see the blogging, baking and crafting world come together to bring others joy <3.

Monster Cookies

Ingredients

  • 1 1/2 cups creamy peanut butter
  • 1 cup light brown sugar, packed
  • 1 cup sugar
  • 8 Tbsp unsalted butter, room temperature
  • 3 eggs, room temperature
  • 1 Tbsp vanilla
  • 4 1/2 cups quick cooking oats
  • 2 tsp baking soda
  • 3/4 cup chocolate chips
  • 3/4 cup butterscotch chips
  • 1 cup M&M's

Instructions

  1. Preheat oven to 350 F degrees. Line cookie sheet with parchment paper and lightly spray with cooking spray.
  2. In the bowl of an electric mixer, cream together the butter and peanut butter. Mix in the sugars and cream on high until smooth.
  3. Add the eggs one at a time. Mix well after each addition.
  4. Mix in the vanilla.
  5. In a large bowl, whisk together the baking soda and the oats. On medium speed, mix in the oats. Scrape the bottom of the bowl to ensure all the oats get combined.
  6. Fold in the chocolate chips, butterscotch chips and M&M's.
  7. Scoop 2 in balls of dough onto baking sheet. For more uniform cookies, roll dough in your hand gently to form a ball.
  8. Bake for about 10 minutes or until edges begin to brown and cookies begin to look set in the middle. Don't over bake!
  9. Cool on pan for about 1 minute before removing to a wire rack to cool completely.
Now THAT is a MONSTER cookie!
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