Rolo Stuffed Salted Chocolate Cookies

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ITS THE HOLIDAY SEASON AND I COULD NOT BE MORE EXCITED!  

Ive been toying with new recipes lately to figure out which would be best to put in my Christmas Cookie Boxes and I FOUND A WINNER! These chocolate cookies are my own take on Sally's Chocolate Cookies except I stuffed them with Rolos and I made a few other changes. I'm a huge fan of her recipes- they're incredible! And so are these babies. 

These cookies are the perfect sweet and salty treat. It's an explosion of chocolate with a side of salted caramel. My favorite!! They also stay soft for a long time which I find very important when making a cookie.  

Note** the refrigeration process (with any cookie) is very important! I ask that you refrigerate for at least 3 hours to let the dough set. Otherwise if you put the dough in too soon, the cookies will bake flat and get too crispy on the edges.  

Make these cookies at your next family gathering- they're sure to be a hit!  

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INGREDIENTS

1/2 Cup (1 stick) salted butter, at room temperature

1/3 Cup Granulated Sugar  

2/3 Cup Dark Brown Sugar, packed

1 Large Egg, at room temperature

1 Teaspoon Vanilla Extract

1 Cup All Purpose Flour

2/3 Cup Unsweetened Cocoa Powder  

1 Teaspoon Cornstarch

1/2 Teaspoon Baking Soda  

1/4 Teaspoon Salt plus more for sprinkling on top of the cookies (about 1 Teaspoon extra)

1 Tablespoon Heavy Cream (or any other liquid of your choice such as almond milk or coconut milk) 

20-24 Rolos, unwrapped (varies depending on how big/small you roll your cookies 

 

DIRECTIONS

1. In a large mixing bowl or a stand mixer with the paddle attachment cream together the butter and sugars until fluffy. About 2 to 3 minutes.  Once that's done, add the egg and vanilla extract scraping down the sides as needed. Mix just until incorporated. Careful not to over mix! 

2. In a separate bowl mix together the flour, cocoa powder, cornstarch, baking soda and salt until smooth.  slowly add the dry mixture to the wet mixture until the dough starts to form. Add the tablespoon of heavy cream now. If the dough is crumbly, add one more tablespoon of heavy cream but no more than that! 

3. Once the dough is formed, wrap it in plastic and refrigerate for at least three hours. You can refrigerate the dough for 2 to 3 days or freeze it for up to a week. The refrigeration process is very important! It helps give the cookie a soft, chewy and fluffs texture. If you bake the cookies without refrigerating they will spread flat in the oven. 

4. Once it's done in the refrigerator, preheat your oven to 350F and line a baking sheet with parchment paper or a Silpat and set aside. Grab the dough and make tablespoon sized balls with your hands. Flatten the dough and place a Rolo in the middle. Then wrap the dough around the candy so no part of it is showing. If any part of the candy is showing, it will melt out of the cookie and make a mess. Yikes! 

5. Place the cookie dough balls 2 inches apart on the baking dish and sprinkle with sea salt. Bake for 7-9 minutes, depending on your oven. I baked mine for 8 minutes! Remove from the oven and let cool for 5 minutes. Enjoy!! 

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Cookies & Cream Cookie Dough Balls

HAPPY SATURDAY!! 

I can't wait for you all to try this recipe. I've been craving cookie dough like no other lately so I came up with this recipe that has the perfect cookie dough consistency, has no eggs so it's safe to eat, is sweet AND salty.. And... Has OREOS.  

How can you beat that! They are so easy to make and perfect for a party, birthday, or just a Friday night. Holla. They don't require baking- just a few minutes in the fridge and you're good to go!  

Try it out! I have a feeling it won't be the only time you make them.  

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Recipe makes 20-22 Tablespoon sized Cookie Dough Balls 

INGREDIENTS

1 stick (1/2 Cup) Salted Butter, room temperature  

1 Cup Granulated Sugar  

1 Cup All Purpose Flour

2 Teaspoons Cornstarch

1/2 Teaspoon Baking Soda

1/2 Teaspoon Salt  

2 Tablespoons milk (I used almond milk)

2/3 Cup Smashed Oreos

White Chocolate for coating (optional) about 2/3 Cups white chocolate chips 

 

DIRECIONS

1. In a stand mixer with a paddle attachment or a large mixing bowl, cream together the butter and sugar until smooth and fluffy. 

2. In a separate bowl, mix the flour, corn starch, baking soda and salt until fully combined. Add the dry mixture to the creamed butter and mix for 2-3 minutes. The dough will most likely be crumbly- add the milk 1 Tablespoon at a time. If it is smooth and not crumbly without the milk, do not add it. THEN add the smashed Oreos and mix until incorporated (about 1 minute.)

3. Cover the dough with plastic wrap and refrigerate for about 5 minutes! if you choose to use white chocolate, microwave it now in 30 second increments and mix in between each until smooth. The reason for this is that you don't want the chocolate to burn- mixing in between is important!

4. Remove the dough from the refrigerator and roll into Tablespoon size balls. Either serve like this or cover with chocolate evenly and refrigerate for another 5 minutes or until chocolate is firm. 

Pumpkin Chocolate Chip Cookies (Gluten-Free & Vegan)

Tis'  the season for pumpkin!! 

Check out this recipe for these INCREDIBLE Gluten-Free AND Vegan Pumpkin Chocolate Chip cookies. You will not be disappointed!  

theyre perfectly crispy on the edges and soft and chewy in the middle. Tastes like fall! 

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INGREDIENTS

1/2 Cup Vegan Butter OR Vegan Shortening  

1 Cup Packed Light Brown Sugar

1/4 Cup Granulated Sugar

HEAPING 1/4 Cup Pumpkin Purée  

1 Teaspoon Vanilla Extract

1/2 Teaspoon Salt

1 Teaspoon Ground Cinnamon  

1/4 Teaspoon Ground Ginger

1/8 Teaspoon Ground Cloves

1+1/2 Cups All Purpose Gluten-Free Flour

1 Cup Vegan Chocolate Chips

 

DIRECIONS

1. Preheat oven to 350F. Line a baking sheet with parchment paper and set aside. 

2. In a large mixing bowl or stand mixer with a paddle attachment, cream together the Vegan Butter, Brown Sugar, White Sugar, Pumpkin Purée and Vanilla Extract.  

3. In a separate bowl, mix together the baking soda, salt, cinnamon, ginger, cloves and flour until all incorporated. Slowly pour the dry mixture into the wet mixture and mix until smooth. Then fold in the chocolate chips.

 

4. Spoon into golf ball sized balls about 2 inches apart on the baking sheet. Slightly press down and bake for 12-15 minutes or until golden brown on the edges. Let cool for 2-4 minutes. Enjoy!

Vegan Cap'n Crunch Cookies

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If I could eat one type of food for the rest of my life, it'd be cereal without a doubt so I had to make my own cookie recipe where I could throw them in. Here it is!

These cookies are too good for words! And... they're Vegan!! They taste so buttery and delicious you won't want to stop at just 1. 

My main goals in cookie baking are: 1. To make them taste amazing and 2. To create a recipe that doesn't take forever- the easier to make, the better.  

WELL HERE YOU GO!  

Happy Sunday! 

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INGREDIENTS

1 Cup Organic Light Brown Sugar

1/2 Cup Coconut Oil, at room temp-not melted

1/4 Cup Dairy Free Milk- I used Vanilla Unsweetened Almond Milk

1/2 Tablespoon Vanilla Extract

2 Cups All Purpose Flour- This can be substituted with any type of flour- I used Gluten Free

1/3 Cup Cap'n Crunch Flour- You can easily make this by smashing Cap'n Crunch Cereal in a plastic baggy until it's a flour consistency

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

1/2 Teaspoon Salt  

1 Cup Cap'n Crunch Cereal +1/2 Cup for the topping 

 

DIRECTIONS

1. Preheat your oven to 350F. Line a baking sheet with parchment paper or foil and set aside.  

2. In a stand mixer or in a large mixing bowl, mix together the coconut oil, brown sugar, dairy-free milk and vanilla extract until smooth.  

3. In a separate bowl, mix together the flour, Cap'n Crunch flour, baking soda, baking powder and salt until combined. Then slowly add this dry mixture to the wet mixture and mix until there are no lumps. At first it will be crumbly- do not worry! Keep on mixing and it will turn into a smooth doughy consistency.  

4. Fold in 1 Cup of the Cap'n Crunch Cereal. Then roll the dough into Tablespoon sized balls and place on your baking sheet. Slightly flatten the cookies with your hand. Then grab the extra 1/2 Cup Of Cereal and push it into the tops of the cookie dough balls. 

5. These cookies do not spread much so they can be placed 2 inches apart from each other. Bake for 10 minutes and then let cool.

6. ENJOY!