Archive for the ‘Easy Cookies’ Category
You Only Need 4 Ingredients & 10 Minutes To Make These Holiday Treats!
Everybody is so busy this time of year shopping for gifts, decorating the house, and of course baking up a storm. Well, if you’re stretched for time you’re going to love this dessert that’s so easy and quick you only need 4 ingredients and 10 minutes to prepare! These Rice Krispies Christmas Trees from Kellogg’s are so much fun to make, your kids are going to want to help. Just make sure they don’t eat all the M&M® before the Trees are done! Enjoy!
RICE KRISPIES CHRISTMAS TREES
3 tbsp butter or margarine
1 10oz package (about 40) regular marshmallows
6 cups Rice Krispies Christmas coloured cereal
2 cups M&M® chocolate candies Christmas colours
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated. Add M&M’s® chocolate candies. Gently stir until well mixed.
Using a spatula, press mixture evenly into a 13 x 9 x 2-inch pan lined with parchment paper. Bring parchment paper up on both ends to allow ease in removing from pan. Allow to cool.
Turn treats out of pan upside down. Remove parchment paper. Use Christmas Tree-shaped cookie cutter sprayed with cooking spray to cut out shapes.
Microwave Directions: In microwave-safe bowl, heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2,3, and 4 above. Microwave cooking times may vary.
You Only Need 7 Ingredients To Make These Festive Cookies!
Are you still looking for a unique cookie to add to your Christmas treat tray? Well, I’ve got another one for you and best of all this dessert is so easy and quick you’ll be done in less than an hour. These Mint Chocolate Chip Cookies from Betty Crocker start with a store bought cookie mix and will light up your dessert tray with their bright green colour and minty taste. But if you’re like my dad and dislike the taste of mint, you can use vanilla extract and regular chocolate chips. This simple recipe works for many occasions like St. Patrick’s Day or use a different food colouring to suit birthdays, baby showers or bachelorette parties. Get creative and have fun experimenting with this easy treat! Enjoy!
MINT CHOCOLATE CHIP COOKIES
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks
Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.
These Decadent Cookies Have Whole Wheat Flour & Oats!
I can’t believe it’s almost Christmas again! The countdown is on and so is The Toronto Star’s annual Advent Cookie Calendar. This year they began with a S’Mores Cookie…a dessert that’s not only easy and quick to make, it also looks impressive! I love putting together a homemade cookie tray for the holidays but I’ve never seen one with a S’Mores cookie. And let’s be honest, who’s not going to love the mix of chocolate, cookie and melted marshmallow? It’s sure to please your guests…they’ll be asking for s’more! Enjoy!
1/2 cup (125 mL) old-fashioned rolled oats
1 cup (250 mL) each: all-purpose flour, whole-wheat flour
3/4 tsp (4 mL) ground cinnamon
1/2 tsp (2 mL) each: baking soda, salt
1 cup (250 mL) unsalted butter, at room temperature
3/4 cup (185 mL) brown sugar
1 large egg
8 oz (225 g) chocolate, cut into 40 small squares (about 1/2 inch/1 cm)
20 large marshmallows, halved horizontally
In food processor, pulse oats until finely ground. Add 2 flours, cinnamon, baking soda and salt. Pulse to combine.
In large bowl, using electric mixer on low then medium, beat butter and sugar until light and fluffy. Beat in egg, scraping down sides of bowl with spatula. With mixer on low, beat in flour mixture, in 2 additions, just until combined.
Drop dough by tablespoons, 1-inch (2.5-cm) apart on 2 baking sheets. Bake, in batches if necessary, in preheated 350F (180C) oven until just lightly golden, 11 to 13 minutes. Remove sheets from oven. Preheat broiler on high. Top each cookie with 1 square chocolate and 1/2 marshmallow. One sheet at a time, broil until marshmallows are lightly browned, 30 to 60 seconds. Transfer cookies to wire racks to cool. Makes 40.
Make These Sweets For Your Sweetie With 4 Ingredients!
Happy Valentine’s Day! Since I had a bag of Hershey’s Kisses in my cupboard, I decided to use it for this special day. I found a recipe on Allrecipes.com that requires only 4 ingredients. They’re called Peanut Butter Kiss Cookies and not only are they perfect for V-Day, this dessert is also quick and easy to make! Mix up the dough, bake for 10 minutes and voila…cookie kisses for your sweetheart. It’s the perfect gift for a dessert lover…and hopefully your sweetie will share some with you. Enjoy!
PEANUT BUTTER KISS COOKIES
1 cup white sugar
1 cup peanut butter
18 milk chocolate candy kisses, unwrapped
Preheat oven to 350 degrees F.
Combine sugar, peanut butter, and egg.
Shape into 1 inch balls and place on ungreased cookie sheet. NOTE: If dough is too sticky, refrigerate 1/2 hour or until easy to handle.
Bake for 10 minutes. Remove cookies from oven. Press a chocolate kiss into the center of each warm cookie.
It Only Takes 15 Minutes To Prep These Amazing Cookies!
Last week my friend Melanie at work gave me her favourite cookie recipe. I think she was hoping that since I love trying new recipes, I’d make some for her. Well, she was right. I was curious to try the Chewy Chocolate Chip Oatmeal Cookies that she had found on Allrecipes.com. Back in July I posted my favourite Oatmeal Cookie recipe, but I must admit that these cookies are fantastic as well. It’s a lighter cookie and of course the chocolate chips give it an added sweetness. Best of all, this dessert is easy and quick to make and I had all the ingredients on hand. Me and Melanie devoured these at work and I’m sure you and your friends will too. Enjoy!
CHEWY CHOCOLATE CHIP OATMEAL COOKIES
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts (optional)
1 cup semisweet chocolate chips
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Make This Easy Cookie Even Easier With Ready-Made Cookie Dough!
If you’re looking for a special treat that will liven up your holiday cookie tray, this is it! Peanut Butter Cup Cookies are cute, decadent, and a dessert that’s so easy and quick that you’ll finish your holiday baking in record time. I’ve made this recipe for years and always get comments on how adorable and delicious they are. The funny thing is that the peanut butter cup is the star, and I can’t take credit for making that. In fact, if you really want to simplify this recipe even more, you can buy ready-made cookie dough. It’s that easy! So spend less time in the kitchen this holiday season and more time with your friends and family. Happy Holidays!
EASY & CUTE PEANUT BUTTER CUP COOKIES
1 1/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1/2 cup firmly packed brown sugar
1/3 cup granulated sugar
1 tsp vanilla
1 cup semi-sweet chocolate chips
1/2 cup walnuts (optional)
24 mini peanut butter cups
Preheat oven to 375 degrees F (190 degrees C). Grease a 24 mini-muffin tin.
In a small bowl combine flour, baking soda, and salt; set aside. In a large bowl beat together butter, brown sugar and granulated sugar until light and fluffy. Beat in egg and vanilla. Gradually add in flour mixture and beat at low speed until well blended. Stir in chocolate chips and nuts.
Place batter into tart shells filling only halfway. Bake 8 to 10 minutes or until edges are golden brown. Remove from oven and immediately insert peanut butter cups into the middle of the cookie. Be careful because the chocolate will melt as you press down. And don’t forget to remove the paper lining first. Cool to room temperature and enjoy!
Looks like a cookie, tastes like a brownie!
Whenever I have a cookie craving, I almost always bake the traditional chocolate chip. However, after trying this easy and quick recipe, that could change. These Chocolate, Chocolate Chip Cookies, from Allrecipes.com, are perfect in every way. Sinfully chocolate, without being too sweet and wonderfully chewy without being gooey. It’s like a brownie in cookie form! This treat is sure to liven up your cookie tray and be sure to add the nuts if you’re allergy-free, because the little crunch is heavenly. Enjoy!
CHOCOLATE CHOCOLATE CHIP COOKIES
1 cup butter, softened
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees F (175 degrees C).
In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely. Makes 48 cookies.
Whip Up These Creepy Cookies In A Snap!
I just love this spooky time of year. Right now I’ve got little plastic bats hanging all over my kitchen to get in the mood. As with any holiday, Halloween is a time to get creative with your baking, but that doesn’t mean festive treats need to be time-consuming and difficult. I just found an easy and quick dessert from KraftCanada.com that will look nice and creepy on your table. It’s called Frightening Witch’s Finger Cookies and it’s amazing how real they look! You only need 7 easy-to-find ingredients, and about 30 minutes to create these extremities, but your guests will think you slaved over your hot cauldron for hours. Enjoy these ghoulish treats and have a Happy Halloween!
FRIGHTENING WITHCH’S FINGER COOKIES
1-1/4 cups sliced almonds, divided
125 g (1/2 of 250-g pkg.) PHILADELPHIA Brick Cream Cheese, softened
1/2 cup butter, softened
3/4 cup icing sugar
1 tsp. almond extract
1/4 tsp. salt
1-1/2 cups flour
HEAT oven to 325ºF.
RESERVE 60 nuts for later use; process remaining nuts in food processor until finely ground. Beat cream cheese, butter, sugar, extract and salt in large bowl with mixer until light and fluffy. Gradually beat in flour. Stir in ground nuts. (Dough will be stiff.)
ROLL dough into 60 (3-inch) “fingers,” using 1 Tbsp. dough for each. Place, 2 inches apart, on baking sheets sprayed with cooking spray. Press 1 of the reserved nuts into dough in 1 end of each finger for the fingernail. Use sharp knife to make 3 crosswise slits in top of each finger for the knuckles.
BAKE 15 to 20 min. or until lightly browned. Cool 3 min. on baking sheet; carefully transfer to wire racks. Cool completely. TIP: Brush nuts with red food colouring before baking.
This Chocolate Spread Is Good In Desserts Too!
I’ve loved Nutella since I was a kid and remember taking those delicious chocolate sandwiches to school for snack time. But back then I only spread Nutella on bread and had no idea you could actually bake with it. Well I just found an article at Suite101.com that shares two Nutella dessert recipes that are both easy and quick! The first one is called Nutella Dessert Roll Ups and is a mix between a cinnamon roll and fried Mexican tortillas. Sounds sweet and delicious to me! The second recipe is for Nutella Cookies and it uses only 3 ingredients. I can’t wait to try both! Please let me know what you think about these treats and feel free to share anymore Nutella recipes with me. Enjoy!
NUTELLA DESSERT ROLL UPS
1 10-inch flour tortilla
½ teaspoon sugar
½ teaspoon cinnamon
1 tablespoon butter
2 tablespoons Nutella spread
Place tortilla on rack in a toaster oven. Toast at 350° for three to four minutes.
While the tortilla toasts, combine sugar and cinnamon in a small mixing bowl. Add the butter and Nutella to the cinnamon-sugar mixture, and blend until creamy.
Remove the tortilla from toaster oven, and place on a large platter or cutting board. Spread the Nutella mixture evenly on the tortilla. Roll up the tortilla, and then cut into even slices. This recipe is makes approximately eight roll ups using one flour tortilla. For larger serving sizes, simply repeat the process for each tortilla.
NUTELLA FLOURLESS COOKIES
1 cup Nutella spread
1 cup sugar
Preheat oven to 350°. Spray baking sheets with cooking spray such as Pam.
In a small bowl, mix all ingredients until creamy and smooth. Form into one-inch bowls and place on the greased baking sheets. If desired, dip a fork in water and make crisscrosses on the top of cookies like peanut butter cookie recipes suggest. Bake for 8 to 10 minutes. Remove from oven and let cookies set three to five minute on the baking sheets. Remove from baking sheets and let cool.
Turn This Easy Recipe Into Ice Cream Sandwiches Too!
I don’t know what it is, but the last couple of days I’ve been craving cookies like crazy! Well, I have quite a large collection of favourite cookie recipes so I didn’t have to go far to find something good. I came across the best oatmeal cookie recipe I’ve ever found and it’s by Anna Olson, Canada’s Queen of Desserts. The recipe is easy and quick requiring all the normal cookie ingredients you should have on hand…except perhaps molasses, but that’s not hard to find. I love how moist yet dense these cookies are, packed with oats and raisins and a delicious spicy flavour. Anna does not disappoint! In fact, she also recommends using these cookies for ice cream sandwiches. Sounds like a perfect summer treat to me! Enjoy!
THE BEST OATMEAL COOKIES
2/3 cup unsalted butter, room temperature
1 cup dark brown sugar, packed
1 tbsp vanilla
1 tbsp fancy molasses
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cup oats
1 cup raisins
Preheat oven to 375° F. Cream together butter and brown sugar until smooth. Add egg and blend. Stir in vanilla and molasses. In a separate bowl, combine flour, baking powder, salt, baking soda and spices. Add to butter mixture and mix in. Add oats and raisins and stir just until oats are coated with cookie batter. Drop tablespoonfuls onto a greased or parchment-lined baking sheet and bake for 7 to 9 minutes, until cookies start to brown around the edges and loose their shine.
Cookies will keep up to a week in an airtight container. Makes 2 dozen cookies.
VARIATION: OATMEAL COOKIE ICE CREAM SANDWICHES: You will need 6 cups maple walnut ice cream and 1 1/2 cups of walnut crumbs, toasted. For sandwiches, press a small scoop of ice cream between 2 cookies. Roll edges of ice cream in walnut crumbs and chill until ready to serve. Yield: 1 dozen sandwich cookies.