I’ve kind of been on a cookie kick lately, especially if the cookies come from a cake mix! The last cookie that I made was the strawberry lemonade cookies. It was a pleasant surprise when I was looking at one of my favorite blogs, Sally’s Baking Addiction, and she had a recipe for strawberry chocolate chip cookies! Exactly what the girls’ night that I was going to needed, it was like chocolate covered strawberry, who doesn’t love those? Not only are these delicious summer cookies, but they could also be used for a cute Valentine’s day gift. When I made the other cake batter cookies I noticed the dough was really sticky, and for me personally I don’t care much for that so I added a little flour to this recipe. Needless to say it was a huge hit, and super quick to make. By the time the oven was done preheating the cookies were mixed and ready to go straight into the warm oven, so it might be a great idea to have some chocolate chips and strawberry cake mix always on hand for any last minute get togethers.
Strawberry Chocolate Chip Cookies
1 box of strawberry cake mix
¼ cup all-purpose flour
1 tsp baking powder
2 large eggs
1/3 cup vegetable oil
½ tsp vanilla extract
1 ¼ cup chocolate chips
1. Preheat the oven to 350 degrees
2. In the first bowl mix together all the dry ingredients; cake mix, flour, and baking powder and set aside. In a separate bowl, all the remaining ingredients minus the chocolate chips, whisk together the wet and dry ingredients. Make sure to break up any clumps that might happen, I notice this tends to happen with prepackaged mixes.
3. After the ingredients are well mixed, fold in the chocolate chips. I sometimes prefer smaller cookies, so about 1 to 1 ½ tbsps. worth of dough is rolled into balls and dropped onto a cookie sheet.
4. If you make cookies that are smaller than the original recipe calls for bake for 6-8 minutes. Or 8-10 minutes for larger cookies.
Some other easy cookie recipes to try
Flourless peanut butter cookies (gluten free!)
Strawberry Lemonade cookies
Lemon Sugar cookies
Desserts for a wedding!
A friend was getting married and a couple of us were making the desserts. The goal was to have many different types of bite size treats for the guests to have after a tasty BBQ dinner. The treats I was tasked with were these amazing chocolate cookies, originally found here.
Now I had seen these cookies around a couple of times at different get togethers I had been at, the girl that normally makes these was coming in from out of the country so I got to bake them. She emailed me the recipe and I was pleasantly surprised at the fact that these were gluten free! Made without either butter or flour! There was a couple of challenges were overcome with this recipe, the first is I don’t have a mixer, I know I know with all the cooking/baking I do I should have one but I don’t. The second is that I don’t have a microwave either. Don’t worry I am indeed a bit strange with that one, but really it frees up counter space and I have one I use at work for leftovers. This recipe really needs both, now I could have made a double boiler but without a mixer I was still in a bind. That is until my friend Theresa texted to see if I was interested in a baking party! You better believe I was!
In case you were wondering, her dessert involved strawberries!!
Deep Dark Chocolate Cookies
1 ½ cups bittersweet chocolate chips, divided
3 large egg whites, room temperature
2 cups powdered sugar (will need extra to roll cookies in)
½ cup unsweetened cocoa powder
1 Tbsp cornstarch
¼ tsp salt
1. Preheat oven to 400 degrees, spray 2 large baking sheets with nonstick spray. Melt 1 cup of chocolate chips in a bowl in the microwave. I did 30 second intervals, stirring after each round
2. Using an electric mixer, beat egg whites in a large bowl to soft peaks. Gradually beat in 1 cup of sugar. Continue beating until mixture resembles soft marshmallow crème.
3. Whisk 1 cup sugar, cocoa, cornstarch and salt in a medium bowl. On low speed, beat dry ingredients into meringue (don’t pronounce the e at the end). Stir in lukewarm chocolate and ½ cup of the unmelted chocolate chips. (This will make the dough really stiff)
4. Round 1 rounded tablespoon of the dough into a ball, and coat in powdered sugar.
5. Place on prepared cookie sheet, and bake for 8-10 minutes.
First time using a mixer! Big steps here guys :)
I don’t know what I do wrong with those bag mixes but I will NEVER be making those again. Whenever I made sugar cookies from a mix they were always super flat and burnt, really just bad!! This recipe was so delicious!! I have this habit of just checking out the ingredients of the recipe and not the directions… So this recipe takes a little bit longer than I first anticipated but is well worth the extra time, and the extra time comes from having the dough be refrigerated not because it is a super tricky recipe. This recipe comes from Sprinkle Bakes She cookies are decorated so cute! I love the dog star. The original recipe uses a mixer, and since I don’t have one there are a couple of changes to the directions.
Chocolate Sugar Cookies
½ lb (2 stick) butter
1 cup sugar
1 tsp vanilla extract
2 cups all purpose flour
1 cup cocoa powder
Pinch of salt
1. In a medium bowl mix the butter and sugar until just mixed, making sure not to overmix or they will spread (this may have been the issue with my previous sugar cookies!)
2. Add the egg and vanilla extract, until combined. In a separate medium bowl whist together the flour cocoa powder and salt. Add the flour mixture to the butter and egg mixture. Mix until the dough is formed and there are no streaks of butter in the dough.
3. Line a baking sheet with parchment paper. Place the dough on the parchment paper, place a second sheet of parchment paper on top of the dough and using a rolling pin roll the dough into an oblong disc. Transfer all of this onto a large cookie sheet and refrigerate for 1 hour.
4. Take dough out of the fridge, and preheat oven to 350 degrees
5. Remove the top sheet and roll the dough to about ¼ to ½ inches thick, the dough should not be sticky. Using a cookie cutter cut out the desired shapes from the dough, and place onto a prepared baking sheet. Don’t stretch out the cut shaped!
6. My cookie shapes were kind of on the small side so I baked mine for 8-10 minutes, but make sure that cookies are thoroughly cooked before removing from the oven. Let cool for a few minutes and then transfer onto a cooling rack and allow to completely cool before decorating.
1 stick of butter, softened
2 cups confectioners’ sugar
1 tsp vanilla
Food coloring (optional)
1. Make sure to thoroughly mix the butter and sugar to avoid clumps of butter in your frosting. Add food coloring at the end.
I know that normal Christmas colors are red and green, and yes there will be some cookies that will be red and green, but in the Big Blue Nation blue is always an appropriate color to use! I was so excited that the cookies didn’t flatten out or get burnt!
Day 1: Flourless Peanut Butter Cookies
Day 2: Banana Oatmeal Chocolate Chip
Day 3: Lemon Sugar Cookies
Day 4: Birthday Cookies
Day 5: Candy Cane Cookies
Day 6: Oatmeal Butterscotch Cookies
Day 8: Creamsicle Cookies
Day 9: Classic Spritz Cookies
Day 10: Peppermint Chocolate Chip
Day 11: Gingerbread Cookies
Day 12: Peppermint Kiss Cookies