Cookie Dough Easter Eggs Recipe

Cookie Dough Easter Eggs Recipe

Cookie Dough Easter Eggs Recipe

Ingredients:

Eggs:

  • 2 1/2 cups almond flour
  • Sweetener equivalent to 1/2 cup sugar (best if you use powdered sweetener to avoid grittiness)
  • 1/4 tsp salt
  • 6 tbsp butter, melted
  • 1/2 tsp vanilla extract
  • 1/3 cup sugar-free chocolate chips

Chocolate Coating:

  • 6 ounces sugar-free dark chocolate, chopped
  • 1 tbsp coconut oil

Instructions

  1. In a large bowl, whisk together almond flour, sweetener, and salt. Add butter, vanilla extract and chocolate chips.
  2. Turn dough out onto parchment or waxed paper and pat out into a rough square, about 8 x 8 inches and 1/2 inch high.
  3. Use a small egg-shaped cookie cutter (about 2 inches long) to cut out as many eggs as possible. Use a knife or offset spatula to gently lift the eggs onto a waxed paper-lined platter or cookie sheet. Gather up the scraps and re-pat out and cut more eggs out. Continue until no more eggs can be cut out (you should get about 14 to 15 eggs).
  4. Freeze eggs until completely frozen, about 1 hour.
  5. Set a heat-proof bowl over a pan of barely simmering water. Add chocolate and coconut oil and stir until completely melted.
  6. Dip each frozen egg into the chocolate, tossing to coat all over. Lift out with a fork and tap firmly on the side of the bowl to remove excess chocolate. Place on another waxed paper-lined platter or cookie sheet.
  7. Drizzle any extra chocolate over the eggs in fun designs (you can put it into a ziploc bag with the very tip cut off to make proper designs).
  8. Freeze or refrigerate until firm.

Soft and Chewy Pumpkin Oatmeal Chocolate Chip Cookies Recipe

Soft and Chewy Pumpkin Oatmeal Chocolate Chip Cookies Recipe

Soft and Chewy Pumpkin Oatmeal Chocolate Chip Cookies Recipe

Ingredients

  • 1/2 cup unsalted butter, melted
  • 1/2 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 tablespoon mild or medium-flavored molasses (not blackstrap, too intense)
  • 1 1/2 teaspoons vanilla or pumpkin pie spice extract
  • 1 1/2 cups old-fashioned whole-rolled oats (not quick-cook or instant)
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice (a mixture of cinnamon, allspice, cloves, and nutmeg if you don’t have pumpkin pie spice)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips

Instructions

  1. To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
  2. Add the pumpkin puree, sugars, molasses, vanilla or pumpkin pie spice extract, and whisk to combine until smooth.
  3. Add the oats, flour, pumpkin pie spice, baking soda, salt, and stir until just combined.
  4. Add the chocolate chips and stir to combine.
  5. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 equal-sized mounds of dough and flatten slightly. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
  6. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  7. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 12 to 14 minutes (12 1/2 minutes is perfect in my oven), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
  8. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Flourless Chocolate, Almond and Coconut Cookies

Flourless Chocolate, Almond and Coconut Cookies

Flourless Chocolate, Almond and Coconut Cookies

Ingredients

  • 1 cup Unsalted Slivered Or Sliced Almonds
  • 1 cup Sweetened Shredded Coconut
  • ½ cups Plus 3 Tablespoons Unsweetened Cocoa
  • 3 cups Powdered Sugar
  • ½ teaspoons Kosher Salt
  • 4 whole Egg Whites, At Room Temperature
  • 1 Tablespoon Vanilla Extract
  • ¾ cups Mini Chocolate Chips

Instructions

  1. Preheat the oven to 350ºF. Spread almond slivers and shredded coconut evenly on a large rimmed baking pan. Place in the oven and toast for about 7-8 minutes, turning/tossing once halfway through, until golden brown and fragrant. Reduce heat to 325ºF.
  2. Meanwhile, in a large bowl whisk together cocoa (1/2 cup plus 3 tablespoons total), powdered sugar, and salt. Continue whisking while adding egg whites and vanilla extract, mixing until just moistened. Don’t overwhisk or the eggs will stiffen. Stir in almonds, coconut, and chocolate chips.
  3. Line 2 large baking sheets with parchment paper. (I highly suggest using parchment paper. I had one cookie that wouldn’t fit and baked straight on the pan and I couldn’t get it off later!) Spoon batter by the tablespoon onto the baking sheet (this makes 24) or by heaping tablespoons (this makes 18 large cookies).
  4. Bake for 14-16 minutes, turning pans and shifting the top to bottom rack halfway through. Cookies are finished when tops are shiny and cracked. Slide the cookies off the pans and allow to cool completely before removing.

Candy Corn Chocolate Chip Cookie Cake

Candy Corn Chocolate Chip Cookie Cake

Candy Corn Chocolate Chip Cookie Cake

 

Ingredients

Chocolate Cookie Cake
  • 3/4 cup salted butter, room temperature
  • 1/2 cup brown sugar, lightly packed
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/2 cup cocoa (I use Hershey’s Special Dark)
  • 1 tsp baking soda
  • 1/2 -3/4 cup of chocolate chunks or chocolate chips
  • 1/2 -3/4 cup candy corn
Chocolate Icing
  • 1/4 cup butter
  • 1/4 cup shortening
  • 2 cups powdered sugar
  • 1/2 tsp vanilla
  • 1/4 cup cocoa
  • 2 tbsp water (or milk)

See full instructions on: www.lifeloveandsugar.com

 

Frosted Maple Cookie Bars {with toffee bits}

Frosted Maple Cookie Bars {with toffee bits}

Frosted Maple Cookie Bars {with toffee bits}

 

Ingredients

Maple Cookie Bars
  • 3/4 cup butter, room temperature
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 3 tsp maple extract
  • 2 cups flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
Maple Cream Cheese Icing
  • 4 oz cream cheese
  • 1/4 cup butter
  • 2 1/2 cups powdered sugar
  • 1/2 tsp maple extract
  • 1 1/2 tbsp water, or milk
  • 1/4 cup toffee bits

See full instructions on: www.lifeloveandsugar.com

 

Gingerbread Cut Out Cookies

GINGERBREAD CUT OUT COOKIES

 

Gingerbread Cut Out Cookies

Ingredients:
Cookies:
  • 6 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed dark-brown sugar
  • 4 teaspoons ground ginger
  • 4 teaspoons ground cinnamon
  • 1½ teaspoons ground cloves
  • 1 teaspoon ground pepper
  • 1½ teaspoons salt
  • 2 large eggs
  • 1 cup unsulfured molasses
Royal Icing:
  • 2 pounds (1 bag) confectioner’s sugar
  • ¼ cup meringue powder
  • ¾ cup warm water
  • 1 tablespoon vanilla extract

See full instructions on: bakelovegive.com

Caramel Apple Cookies

Caramel Apple Cookies

Caramel Apple Cookies

Ingredients:
Cookies:
1/2 cup sugar

1/4 cup butter or margarine, softened

1/4 cup shortening

1 teaspoon vanilla

1 egg

1 1/2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt
Caramel on Top:
1/2 cup caramel ice cream topping + 1.5 TBSP flour

or

24 square wrapped caramels + 2 TBSP water

See full instructions on : www.butterwithasideofbread.com

Ultimate Peanut Butter Sandwich Cookies

Ultimate Peanut Butter Sandwich Cookies

Ultimate Peanut Butter Sandwich Cookies

Ingredients:

1 cup butter, room temperature

1 cup brown sugar

1 cup white granulated sugar

1 cup peanut butter

2 large eggs

1 teaspoon vanilla extract

2½ cups all-purpose flour

1½ teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

For the filling:

½ cup cream cheese

½ cup marshmallow cream

½ cup Nutella

See full instructions on : daringgourmet.com

Pecan Chewy Cookies

Pecan Chewy cookiesPecan Chewy Cookies

Ingredients:
crust:

  • 3 oz. cream cheese, room temperature
  • 1 stick (1/2 cup) salted butter, room temperature
  • 1 cup sifted flour

filling: 

  • 2/3 cup chopped pecans
  • 1 egg
  • 3/4 cup light brown sugar
  • 1 TBSP salted butter, room temperature
  • 1 tsp. vanilla
  • dash kosher salt

Instructions
See full instructions on : bakeat350.blogspot.com

The Dual Color Cookies

The Dual Color Cookies

The Dual Color Cookies

Ingredients:
Part 1:

* 250 g flour
* 120 g butter
* 2 egg yolks
* 100 g sugar
* 1 tbsp vanilla extract
* 1 orange zest

Part 2:

* 200 g flour
* 70 g cocoa powder
* 100 g butter
* 2 egg yolks
* 80 g sugar
* 1 tbsp vanilla extract

Part 3:

* 1 egg

Instructions
See full instructions on : www.instructables.com