I read a lot of food blogs, and I mean a lot! Since I am a consultant for a few food magazines and PR firms, I get paid to keep my eye on talented bloggers to possibly feature, new ideas in recipes as well as food trends. Many times, I come across a blog which I subscribe to and look forward to every day. In December, I was so excited when Carrots and Chocolate featured several variations of truffle recipes for Christmas. The Cookie Dough Truffles caught my eye, and the next thing I knew I was in the kitchen tinkering with her recipe. Recently, I served my variation at a party, and my friend, Andy, said, “I didn’t think cookie dough could get any better!” I thought that was testimony enough. These are really fun to serve on Valentine’s Day, and I can’t wait to make them later this week in Nashville working with the talented crew from Newschannel 5 on “Talk of the Town”.
If you’re looking for the easiest cookie ever, look no further. With just a few ingredients that you probably already have in your pantry, you can make these cookies with ease. Whether you’re having guests over for the holidays, want to make a holiday snack or headed to a cookie swap, this recipe makes plenty and is sure to please (also kids go nuts over them). They are so small that you won’t feel any guilt eating more than one or two. Feel free to add extra chocolate chips if you like.
Mini Chocolate Chip Cookies
Prep: 10 minutes
Cook: 12 minutes
Yield: 4 dozen
1 1/2 cups (3 sticks) butter or margarine, softened
3/4 cup powdered sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
3 cups all-purpose flour
2 cups or 1 (12-ounce) package semisweet mini morsels
1. Preheat oven to 375° F.
2. Beat butter, sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour; stir in morsels and nuts. Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased baking sheets.
3. Bake for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired. Store in airtight containers.
These are the easiest gingerbread cookies ever. My daugther, Leigh, and son, Zachary made these all on their own. We used the Pillsbury slice and bake gingerbread cookie dough (found in your refrigerator section of your local grocery store), and everyone thought they were made from scratch. Purchase colored sprinkles, icing or decorator crystals for your kids to decorate, and they will have a blast.
You will love these cookies for the holidays or anytime of the year. These cookies were inspired by my love for molten cakes, but they are very simple to prepare and come out fabulous!
Molten Lava Cookies
“These pillowy-soft, brownie-like cookies are made possible with real butter and a chocolate lava center made with semisweet and dark chocolate melted with vanilla.”
- 1 cup butter, softened
- 2 cups sugar
- 3/4 cup cocoa powder
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/3 cup roughly chopped dark or semisweet chocolate (at least 60% cocoa)
- Powdered sugar for garnish (optional)
- Preheat oven to 350 degrees F. Cream together butter and sugar with an electric mixer. Add cocoa powder, eggs and vanilla; mix until combined.
- Combine flour and baking powder in a separate bowl. Gradually add to butter mixture.
- Shape dough into 1-inch balls. Using your thumb, press a thumbprint into the center; fill with a piece of chocolate and fold dough over to cover chocolate.
- Place balls 2 inches apart on baking sheets lined with parchment paper. Bake 9 to 11 minutes or until edges are firm and tops are soft. Remove cookies to a cooling rack; dust with powdered sugar, if desired. Serve warm, if possible. Store in an airtight container at room temperature for up to 1 week.
- To reheat cookies, place cookie on microwave-safe plate and microwave on high for 5 seconds, or until cookie is slightly warm
Servings Per Recipe: 24
Amount Per Serving
- Total Fat: 9.3g
- Cholesterol: 38mg
- Sodium: 105mg
- Total Carbs: 30.1g
- Dietary Fiber: 1.3g