#cookiecraving

[fitwithoutfat]

Dessert mashup with this Brownie, Cookie, and Cake Batter treat.

Cake Batter Cookie Brownies

[keypyon]

Indulge in the perfect blend of creamy vanilla ice cream studded with chocolate chips sandwiched between two decadent cocoa cookies.

Ingredients: 1 quart vanilla ice cream. 1 cup chocolate chips. 1 cups all-purpose flour. cup cocoa powder. 1 teaspoon baking powder. teaspoon salt. cup unsalted butter, softened. 1 cup brown sugar. 1 egg. 1 teaspoon vanilla extract.

Instructions: Add the chocolate chips to the vanilla ice cream after softening it a bit. To get firm, put it back in the freezer. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put flour, cocoa powder, baking powder, and salt in a bowl and mix them together using a sieve. Mix the brown sugar and butter in a different bowl until the mixture is light and fluffy. Add the egg and vanilla extract and mix well. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Split the dough in half, and then roll out each half between two pieces of parchment paper until it's about 1/4-inch thick. Use a cookie cutter to cut rounds out of the dough, then put them on the baking sheet that has been prepared. Put the cookies in the oven for 10 to 12 minutes, or until they are set. Place them on a wire rack to cool all the way down. Put a scoop of chocolate chip ice cream between two cookies after the cookies have cooled. Put parchment paper around each sandwich and freeze them until you're ready to serve them.

Prep Time: 30 minutes

Cook Time: 12 minutes

concord swim club

[wingsofth3gadfly]

These Amazing Chocolate Chip Pumpkin Cookies combine the flavors of pumpkin spice with rich chocolate chips to create a delightful treat that's perfect for fall.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 1/4 cup brown sugar, packed. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1 1/2 cups chocolate chips.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the pumpkin puree, egg, and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips. Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious chocolate chip pumpkin cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Bella Humphries

[lostandfoundinprague]

These Blueberry Cheesecake Cookies combine the flavors of creamy cheesecake and sweet blueberries in a soft and chewy cookie. They are perfect for dessert, snacks, or any time you crave a delightful treat!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup light brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup fresh blueberries. 8 ounces cream cheese, softened. 1/4 cup powdered sugar. 1 teaspoon lemon zest. 1 teaspoon lemon juice.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the fresh blueberries, being careful not to crush them. In another mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar, lemon zest, and lemon juice, and mix until well combined. Drop spoonfuls of cookie dough onto the prepared baking sheet, leaving enough space between each cookie. Using a spoon or your fingers, make an indentation in the center of each cookie. Fill each indentation with a dollop of the cream cheese mixture. Bake the cookies in the preheated oven for 12-15 minutes or until the edges are golden brown. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious Blueberry Cheesecake Cookies!

Prep Time: 20 minutes

Cook Time: 15 minutes

mer. m. march

[queerlyrepme]

Indulge in the rich flavors of pistachios, dark chocolate, and espresso with these delectable cookies. The nutty crunch of pistachios combines harmoniously with the deep notes of dark chocolate and a hint of espresso, creating an irresistible treat for any occasion.

Ingredients: 1 cup pistachios, finely chopped. 1 cup dark chocolate chips. 1 tbsp instant espresso powder. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 1 tsp vanilla extract. 1 3/4 cups all-purpose flour. 1/2 tsp baking powder. 1/4 tsp salt.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract to the butter mixture and beat until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Dissolve the instant espresso powder in a tablespoon of hot water and add it to the cookie dough, mixing well. Fold in the chopped pistachios and dark chocolate chips. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them a few inches apart. Gently flatten each cookie dough ball with the back of a spoon. Bake in the preheated oven for 10-12 minutes, or until the edges are golden. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 12 minutes

Louisville Trading

[papercutterjohn]

Walsh Classroom

[carolinesonbroadway]

Indulge in the deliciousness of Salted Nutella Butter Bars Cookies. A buttery cookie base layered with creamy Nutella, topped with a nutty crumble, and finished with a touch of flaky sea salt.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1/4 cup packed light brown sugar. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon salt. 1 cup Nutella. 1/2 cup chopped mixed nuts e.g. almonds, hazelnuts. Flaky sea salt, for sprinkling.

Instructions: Warm the oven up to 350F 175C and line a 9x9-inch baking pan with parchment paper, leaving a bit of extra on all sides to make it easy to take off. Melt the butter and mix it with the light brown sugar and white sugar in a large bowl until the mixture is light and fluffy. Add the vanilla extract and mix well. Slowly add the all-purpose flour and salt to the butter mixture and mix just until everything is combined. Spread out about two-thirds of the dough evenly in the baking pan that has been prepared. This will make the cookie crust. Even out the Nutella on top of the cookie crust. On top of the Nutella, crumble the rest of the dough. Spread the chopped mixed nuts out over the top. After the oven is hot, bake for 25 to 30 minutes, or until the edges are golden brown. Right after taking the bars out of the oven, sprinkle flaky sea salt on top while they are still warm. Let the bars cool all the way in the pan before lifting them out with the extra parchment paper. Cut it into squares when it's completely cool, and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

imkerverein bottrop

[lattesandtextbooks]

These delicious rum raisin oatmeal cookies are a delightful treat with a hint of rum flavor and chewy raisins. Perfect for satisfying your sweet cravings!

Ingredients: 1 cup rolled oats. 1/2 cup raisins. 1/4 cup rum. 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract.

Instructions: Mix the raisins and rum together in a small bowl. Soak them for about 20 minutes. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the flour, baking soda, cinnamon, and salt together in a medium-sized bowl using a whisk. Put the softened butter, brown sugar, and granulated sugar in a different large bowl. Mix them together until the food is smooth. Add the egg and vanilla extract and mix them in well. Slowly add the dry flour mixture to the wet ingredients and mix just until everything is combined. The rolled oats and raisins that have been soaked should be mixed into the dough until they are spread out evenly. Drop spoonfuls of dough onto the baking sheet that has been prepared, leaving about 2 inches between each one. To make each dough a little flatter, use the back of the spoon or your fingers to do it. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down.

Prep Time: 30 minutes

Cook Time: 10-12

Jyotiri Maye