Recipes

Ingredients: 1 16-oz refrigerated ringlet Pillsbury Chocolate Chip Cookie Dough 1/2 loving cup pomegranate arils 1/4 loving cup cocoa nibs Directions: Preheat oven to 350. Line two cookie sheets alongside parchment paper. Set aside. Slice the dough into 1/4 inch thick rounds. Place two inches apart on the lined cookie sheets. Gently press around arils together with nibs into the tops of each cookie. Bake twenty minutes or until golden brown. Cool completely on a wire rack. My thoughts: Pillsbury contacted me near developing a recipe using i of their refrigerated cookie doughs. Honestly, I had never used i earlier precisely I was upward for the challenge. I wanted to lead keep the cookie out of the strictly youngster realm together with hence I came upward alongside this to a greater extent than grown upward cookie. Super elementary to brand precisely flavorful, attractive, tasty together with fun. I dear how the pomegranate pops!

Ingredients: 1 loving cup flour 1 loving cup mini marshmallows 1/2 loving cup butter, at room temperature 1/2 loving cup smashed corn flakes (not powder, but crunched up) 3/4 loving cup nighttime chocolate-brown sugar 1 egg, at room temperature 1 1/2 teaspoons vanilla 1/2 teaspoon baking powder 1/2 loving cup 63% nighttime chocolate chips Directions: Preheat the oven to 350. Line two cookie sheets alongside parchment newspaper or silpats. In a medium sized bowl combine flour, together with baking powder. In a large bowl, cream the butter together with saccharide until calorie-free together with fluffy. Add the egg together with vanilla together with combine thoroughly. Gradually add together the dry out ingredients to the sweetened butter together with mix until a real thick dough forms. Fold inwards the chocolate chips, cornflakes together with marshmallows. Take attention that they are distributed evenly. Form cookies yesteryear dropping a heaping 1 tablespoon of dough

Ingredients: 1/2 loving cup onetime fashioned rolled oats 1 1/4 loving cup flour 1/2 teaspoon baking powder 3/4 loving cup nighttime chocolate-brown sugar 1 egg, at room temperature 1/3 loving cup Nutella 1/2 loving cup butter, at room temperature 1 1/2 teaspoons vanilla paste 1/2 loving cup 63% nighttime chocolate chips Directions: Preheat the oven to 350. Line two cookie sheets amongst parchment newspaper or silpats. In a medium sized bowl combine flour, oats together with baking powder. In a large bowl, cream the butter together with saccharide until low-cal together with fluffy. Add the egg, Nutella together with vanilla paste. Combine thoroughly. Gradually add together the dry out ingredients to the sweetened butter together with mix until a rattling thick dough forms. Fold inwards the chocolate chips. Take aid that they are distributed evenly. Form cookies yesteryear dropping a heaping 1 tablespoon of dough on the canvas two -2 1/2 inches apart. Flatten slightly. B

Ingredients: 1 1/3 loving cup flour 1/2 loving cup butter, at room temperature 1 loving cup calorie-free brownish sugar 1 egg, at room temperature 1 teaspoon vanilla 1/2 teaspoon baking powder 1/2 loving cup semi-sweet chocolate chips 1/3 loving cup salted, shelled, roasted pumpkin seeds (pepitas) Directions: Preheat oven to 350. Line three cookie sheets amongst parchment paper. Whisk together the flour, salt, as well as baking pulverization inwards a medium bowl. Set aside. In a large bowl, cream the butter as well as saccharide until calorie-free as well as fluffy. Add the egg as well as vanilla as well as combine thoroughly. Gradually add together the dry out ingredients to the butter mixture as well as mix until a really thick dough forms. Fold inwards the chips as well as pepitas. Form cookies yesteryear dropping 1 teaspoon of dough on the sail ii inches apart. Flatten slightly as well as thus bake for 12 minutes. Let cool on wire racks. Yield: most 2 dozen My

Ingredients: 1 1/3 loving cup flour 1/2 loving cup unsalted butter, at room temperature 1/2 loving cup lite dark-brown sugar 1/2 loving cup sugar 1 egg, at room temperature 1 teaspoon vanilla paste 1 1/2-2 tablespoons (fresh) coarse minneola* zest 1 teaspoon 5 spice powder 1/2 teaspoon salt 1/2 teaspoon baking powder eight oz semisweet chocolate chips Directions: Preheat the oven to 350. Line 2 cookie sheets alongside parchment paper. In a medium sized bowl, whisk together the dry out ingredients. In a large bowl, cream the butter together with sugars until lite together with fluffy. Add the egg, zest together with vanilla glue together with combine thoroughly. Gradually add together the dry out ingredients to the butter mixture together with mix until a real thick dough forms. Fold inward the chips. Form cookies past times dropping 1 teaspoon of dough (I role my on the canvas 2 inches apart. Flatten slightly hence bake until lite brown, close 12 minutes. Remove (usi

Ingredients: 1/4 loving cup butter, at room temperature 1/2 loving cup low-cal brownish sugar 1/2 loving cup vanilla noosa yoghurt 1/2 teaspoon baking powder 1 loving cup flour 1 loving cup semi-sweet chocolate chips Preheat the oven to 375. Line 2cookie sheets alongside parchment paper. In a medium bowl, cream together the brownish carbohydrate as well as butter until low-cal as well as fluffy. Beat inwards the vanilla. In a small-scale bowl, whisk together the flour, baking powder. Stream the flour into the butter/yoghurt mixture until a soft dough forms. Fold inwards chocolate chips. Place well for you lot teaspoons of dough roughly two inches apart onto the lined cookie sheets. Bake for 8 minutes or until the bottoms are golden. Remove to wire racks to cool completely. Yield: nearly 1 1/2 dozen cookies My thoughts: If you lot similar cake-like, moist cookies, these are the cookies for you! When noosa offset approached me nearly developing a recipe using their y

Ingredients: 1 loving cup flour 1/3 loving cup cocoa 1/2 loving cup unsalted butter, at room temperature 1/2 loving cup nighttime chocolate-brown sugar 1/2 loving cup sugar 1 egg, at room temperature 1 1/2 teaspoons vanilla paste 1/2 teaspoon salt 1/2 teaspoon baking powder 1 loving cup semisweet chocolate chips Directions: Preheat the oven to 350. Line 2 cookie sheets alongside parchment paper. In a medium sized bowl combine flour, cocoa, salt, as well as baking powder. In a large bowl, cream the butter as well as sugars until calorie-free as well as fluffy. Add the egg as well as vanilla glue as well as combine thoroughly. Gradually add together the dry out ingredients to the sweetened butter as well as mix until a real thick dough forms. Fold inwards the chocolate chips as well as distributing them evenly. Form cookies past times dropping 1 tablespoon of dough on the sail 2 inches apart. Bake for exactly 12 minutes; the cookies volition hold back slightly shiny as wel

Ingredients: 1 1/3 loving cup flour 1/2 loving cup unsalted butter, at room temperature 1 loving cup low-cal dark-brown sugar 1 egg, at room temperature 1 teaspoon vanilla 1/4 teaspoon salt 1/2 teaspoon baking powder 1/3 loving cup sweetened shredded coconut 1 loving cup semisweet chocolate chips Directions: Preheat the oven to 350. Line 2 cookie sheets amongst parchment paper. In a medium sized bowl, whisk together the dry out ingredients. In a large bowl, cream the butter too sugars until low-cal too fluffy. Add the egg too vanilla too combine thoroughly. Gradually add together the dry out ingredients to the butter mixture too mix until a real thick dough forms. Fold inwards the chips too coconut. Form cookies yesteryear dropping 1 heaping teaspoon of dough ii inches apart. Flatten slightly therefore bake until low-cal brown, well-nigh fourteen minutes. Slide them out on the parchment newspaper on to a wire rack too permit them to cool 1-2 minutes on the parchment

Ingredients: 1/2 loving cup unsalted butter, at room temperature 1 loving cup calorie-free brownish sugar 1 egg, at room temperature 1 teaspoon vanilla 1 loving cup flour 1/3 loving cup cocoa 1/4 teaspoon salt 1/2 teaspoon baking powder 1/3 loving cup sweetened shredded coconut 1 loving cup bittersweet chocolate chips Directions: Preheat the oven to 350. Line two cookie sheets alongside parchment paper. In a medium-sized bowl, whisk together the dry out ingredients. In a large bowl, cream the butter as well as sugars until calorie-free as well as fluffy. Add the egg as well as vanilla as well as combine thoroughly. Gradually add together the dry out ingredients to the butter mixture as well as mix until a real thick dough forms. Fold inwards the chips as well as coconut. Form cookies yesteryear placing but about i heaping tablespoon of dough i inch apart. We used this medium cookie scoop , leveled off. Bake thirteen minutes or until the cookies expect basically laid

Ingredients: 1/2 loving cup unsalted butter, at room temperature 1 loving cup lite brownish sugar 1 egg, at room temperature 1 teaspoon vanilla 1 1/3 loving cup self-rising flour 1 1/4 loving cup semisweet or bittersweet chocolate chips Directions: Preheat the oven to 350. Line 2 cookie sheets amongst parchment. In a medium-sized sized bowl, whisk together the dry out ingredients. In a large bowl, cream the butter too sugars until lite too fluffy. Add the egg too vanilla too combine thoroughly. Gradually add together the dry out ingredients to the butter mixture too mix until a really thick dough forms. Fold inward the chips. Form cookies past times dropping 1 heaping teaspoon of dough 2 inches apart (I used this scoop ). Flatten slightly too then bake until lite brown, nearly fourteen minutes. Slide them out on the parchment newspaper on to a wire rack too permit them to cool 1-2 minutes on the cookie canvass earlier transferring the cookies to cool take away on the

Ingredients: 4 cups sweetened flaked coconut xiv oz dulce de leche (prepared or make your own) 2/3 loving cup miniature semisweet chocolate chips 1 teaspoon vanilla Directions: Preheat oven to 350. In a large bowl, combine all ingredients thoroughly. Form into small-scale balls (or purpose a medium-sized cookie scoop) in addition to house 1/2 inch apart on parchment-lined baking sheet. Bake 10-12 minutes or until the edges are lightly browned. Slide the macaroons out ON the parchment newspaper onto the wire racks. Cool completely. Yield: close two dozen My thoughts: Macaroons are a Passover classic! I haven't made them inwards years ( since 2007, apparently !) but I practice similar them quite a bit. I cause got a difficult fourth dimension resisting kokosnoot treats! The other twenty-four hours I was perusing the kosher for Passover department at the grocery shop the other twenty-four hours in addition to saw kosher for Passover prepared dulce de leche! I str

Ingredients: 1 loving cup flour 1 tablespoon cocoa 2 tablespoon peanut butter powder 1/2 loving cup unsalted butter, at room temperature 1 loving cup lite brownish sugar 1 egg, at room temperature 1 teaspoon vanilla 1/2 teaspoon baking powder 2/3 loving cup bittersweet or semisweet chocolate chips 1/2 loving cup peanut butter chips Directions: Preheat the oven to 350. Line 2 cookie sheets amongst silicone baking mats or parchment. In a medium-sized bowl, whisk together the dry out ingredients. In a large bowl, cream the butter together with sugars until lite together with fluffy. Add the egg together with vanilla extract together with combine thoroughly. Gradually add together the dry out ingredients to the butter mixture together with mix until a really thick dough forms. Fold inwards the chips Form cookies past times dropping 1 heaping teaspoon of dough 2 inches apart. Flatten slightly thus bake until lite brown, near 12 minutes. Slide the cookies out on the

Ingredients: 2 2/3 cups flour 1 loving cup unsalted butter, at room temperature 2 cups sugar 2 eggs, at room temperature 1/4-1/2 teaspoon peppermint extract ( not mint extract) 1/2 teaspoon baking powder 1 1/2 loving cup bittersweet or semisweet chocolate chips 1 1/2 cups creme de menthe baking bits (I used these Andes chips )* 3-4 drops greenish nutrient coloring pinch salt Directions: Preheat the oven to 350. Line 387 cookie sheets amongst silicone baking mats or parchment. In a medium-sized bowl, whisk together the dry out ingredients. In a large bowl, cream the butter together with sugars until lite together with fluffy. Beat inwards the extract. Taste together with add together additional extract to sense of savour every bit needed. Add the eggs together with nutrient coloring together with combine thoroughly. Gradually add together the dry out ingredients to the butter mixture together with mix until a real thick dough forms. Add additional nutrient dye if

Ingredients: 2 cups flour 3/4 loving cup instant hot chocolate (cocoa) mix (I used this ) 1 loving cup (unsalted) butter, at room temperature 1 loving cup sugar 1 loving cup black brownish sugar 2 eggs, at room temperature 1/4 teaspoon vanilla extract 1/2 teaspoon baking powder 10 oz bittersweet or semisweet chocolate chips 3/4 loving cup vanilla dehydrated mini marshmallows* pinch salt Directions: Preheat the oven to 350. Line 2-3 cookie sheets amongst silicone baking mats or parchment. In a large bowl, cream the butter, vanilla, in addition to sugars for five minutes. Add the eggs, crunch five minutes. Gradually add together the dry out ingredients to the butter mixture in addition to mix until a really thick dough forms. Fold inwards the chips in addition to marshmallows. Refrigerate, covered, xxx minutes. Form cookies yesteryear dropping 1 heaping tablespoon of dough ii inches apart. I used this scoop . sprinkle amongst additional marshmallows if desired.

Ingredients: 1 1/3 loving cup flour 1/2 loving cup unsalted butter, at room temperature 1 loving cup night chocolate-brown sugar 1 egg at room temperature 1/2 teaspoon vanilla 1/2 teaspoon baking powder 2/3 loving cup bittersweet or semisweet chocolate chips 2/3 loving cup butterscotch chips body of body of water salt Directions: Preheat the oven to 350. Line 2 cookie sheets alongside silicone baking mats or parchment. In a medium-sized bowl, whisk together the dry out ingredients. In a large bowl, cream the butter too sugars until lite too fluffy. Add the egg too vanilla extract too combine thoroughly. Gradually add together the dry out ingredients to the butter mixture too mix until a really thick dough forms. Fold inwards the chips. Form cookies past times dropping 1 heaping teaspoon of dough ii inches apart. Sprinkle alongside body of body of water salt. Flatten slightly thence bake until lite brown, almost xiv minutes. Slide them out on the baking mat on to a c

Ingredients: iii cups flour 1 loving cup butter, at room temperature 1 teaspoon vanilla 2 cups low-cal brownish sugar iii eggs, at room temperature 1 teaspoon baking powder 1 loving cup sweetened flaked kokosnoot 1/2 loving cup toffee bits 12 oz mini bittersweet chocolate chips Directions: Preheat the oven to 350°. Line four cookie sheets amongst parchment newspaper or a Silpat. In a medium-sized bowl, whisk together the dry out ingredients. Set aside. In a large bowl or bowl of a stand upward mixer, shell the butter together with carbohydrate together until low-cal together with fluffy using a stand upward or electrical paw mixer. Add the eggs together with vanilla together with combine thoroughly. Gradually add together the dry out ingredients to the butter mixture together with mix until a real thick dough forms. Fold inwards the chips, kokosnoot together with toffee. Form cookies past times dropping 1 heaping tablespoon of dough 2 inches apart (I si

Ingredients: vi oz semisweet chips 3/4 loving cup nighttime brownish sugar 3/4 loving cup flour 1/2 loving cup quondam fashioned rolled oats 1/3 loving cup chopped hazelnuts four tablespoons butter, at room temperature 1 1/2 teaspoon vanilla 1 teaspoon baking powder 1/4 teaspoon salt 1 egg, at room temperature 1 vanilla bean Directions: Preheat oven to 350. Line 2 cookie sheets amongst parchment paper. Split the vanilla edible bean inwards 2 downward the seam. Scrape the seeds into a large bowl, together with hence add together the butter, vanilla together with sugar. Cream together. Add the egg, vanquish until fluffy. Add the flour, baking powder, salt, together with oatmeal. Mix until good combined. Fold inwards the nuts together with chips. Place tablespoon sized blobs of dough on the lined cookie canvas most 1/2 inch apart together with bake for 12-14 minutes or until they await "set" together with the bottoms are merely golden. Carefully withdraw to a wir

Ingredients: 1 loving cup flour 1 loving cup mini marshmallows 1/2 loving cup unsalted butter at room temperature 1/3 loving cup soil graham crackers (about 2 crackers pulverized inward the blender) 1/2 loving cup nighttime dark-brown sugar 1/2 loving cup calorie-free dark-brown sugar 1 egg, at room temperature 1 1/2 teaspoons vanilla 1/2 teaspoon salt 1/2 teaspoon baking powder six 1/2 oz semisweet chocolate chips 2-3 graham crackers, broken upward (for sprinkling) Directions: Preheat the oven to 350. Line iii cookie sheets amongst parchment paper*. In a medium sized bowl combine flour, soil graham crackers, salt, as well as baking powder. In a large bowl, cream the butter as well as sugars until calorie-free as well as fluffy. Add the egg as well as vanilla as well as combine thoroughly. Gradually add together the dry out ingredients to the sweetened butter as well as mix until a real thick dough forms. Fold inward the chocolate chips as well as distributing them eve

Ingredients: vi oz semisweet chips 3/4 loving cup night chocolate-brown sugar 3/4 loving cup flour 1/2 loving cup former fashioned rolled oats 1/4 loving cup pumpkin puree 1 1/2 teaspoon vanilla 1 1/2 teaspoon baking powder 1/4 teaspoon salt 1 egg, at room temperature Directions: Preheat oven to 350. Line two cookie sheets alongside parchment paper. Add the pumpkin, vanilla in addition to saccharide into a large bowl. Stir together. Add the egg, musical rhythm out until fluffy. Add the flour, baking powder, salt, in addition to oatmeal. Mix until good combined. Fold inwards the chips. Place tablespoon sized blobs of dough on the lined cookie canvas virtually 1/2 inch apart in addition to bake for 12 minutes or until they hold off "set" in addition to the bottoms are but golden. Carefully line the cookies-still on the parchment paper- onto a wire rack to cool for v minutes. Remove the cookies from the parchment newspaper to the wire rack in addition to cool comp

Ingredients: 1 16-oz refrigerated ringlet Pillsbury Chocolate Chip Cookie Dough 1/2 loving cup pomegranate arils 1/4 loving cup cocoa nibs Directions: Preheat oven to 350. Line two cookie sheets alongside parchment paper. Set aside. Slice the dough into 1/4 inch thick rounds. Place two inches apart on the lined cookie sheets. Gently press around arils together with nibs into the tops of each cookie. Bake twenty minutes or until golden brown. Cool completely on a wire rack. My thoughts: Pillsbury contacted me near developing a recipe using i of their refrigerated cookie doughs. Honestly, I had never used i earlier precisely I was upward for the challenge. I wanted to lead keep the cookie out of the strictly youngster realm together with hence I came upward alongside this to a greater extent than grown upward cookie. Super elementary to brand precisely flavorful, attractive, tasty together with fun. I dear how the pomegranate pops!