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The best quick and easy smores cookies recipe, homemade with simple ingredients. Soft, chewy, ooey gooey and loaded with graham crackers, chocolate chips and mini marshmallows. Starts off with a chocolate cake mix.

Summer is all about enjoying the wonderful weather, these delicious S’mores Crepes and Homemade Ice Cream Sandwiches and obviously today’s incredible cookies. Enjoy them as dessert or snack. I think these would also be great for Christmas cookie exchanges. It would be something unexpected but fun for family and friends.

How to make smores cookies?
  1. Mix together eggs, oil, cake mix, graham cracker crumbs, chocolate chips.
  2. Chill dough.
  3. Make cookie balls.
  4. Bake.
  5. Push marshmallows and graham crackers on top.
  6. Drizzle melted chocolate.
  7. Let it set.
  8. Enjoy!
Can you freeze s’mores cookie recipe?

Yes, once the cookies cool down completely, place them in a sealed freezer bag for up to 1 month. When you are ready to enjoy them, remove from freeze and let it thaw at room temperature and dig in.

You can also free cookie dough balls. Place them on a cookie tray, lined with wax paper and freeze for about 1 hour. Then, remove the frozen cookie balls from the tray and transfer them to a sealed freezer bag for up to 1 month. When you are ready to bake, place them on a cookie tray, lined with parchment paper and bake until firm along the edges and slightly soft in the center. You will need to bake for an additional 2-3 minutes since frozen cookie dough takes longer to bake.

Even better than Smores girl scout cookies and Pizza Hut S’mores cookies!

The recipe below beats both of those, in terms of flavor and texture. The Pizza Hut one is a giant chocolate chip cookie that’s topped off with mini marshmallow, graham cracker pieces and chocolate chunks. It comes warm and is super ooey gooey. The other one is a classic. It’s actually a graham cracker sandwich cookie with creamy chocolate and marshmallowy filling.

Variations
  • S’mores cookie bars- Spread the cookie dough in a greased and floured 9 inch square pan. Bake until bars are almost done and then remove from oven and remove from oven and quickly push mini marshmallows and graham cracker pieces on top. Broil for 1-2 minutes and enjoy. When it cools down, slice square bars.
  • Smores cookie sandwiches- By filling them with Marshmallow Frosting. Roll the sides of the cookies in tiny marshmallow bits or mini chocolate chips so that they stick to the icing. It will look pretty and and become even more tasty.
  • Giant smores cookie or Skillet cookie– Spread the the chocolate chip cookie dough in an 8 inch round pan or skillet. Bake until edges are firm and center is slightly soft. Remove from oven and quickly push mini marshmallows and graham cracker pieces on top. Broil for 1-2 minutes and enjoy.
  • Dip in melted chocolate– After cookies have cooled down completely, dip them halfway in melted chocolate (white, dark or milk). Sprinkle mini chocolate chips and tiny marshmallow bits on chocolate before it sets.
Tips and Techniques
  • All ingredients must be at room temperature– That’s because they blend together smoothly and evenly.
  • Chill cookie dough– Because it makes it easier to handle and form balls and also prevents cookies from spreading too much during baking.
  • What chocolate to use? Use semisweet chocolate chips because it helps balance the sweetness of these cookies. You can also use dark or milk chocolate. You can even use chocolate chunks or chopped up Hershey’s chocolate bars. It’s truly your choice.
  • What marshmallows to use? Use mini marshmallows, if you are topping the cookies, halfway during baking, like I did. However, if you want to mix marshmallows in the dough, you must use marshmallow bits (those really tiny marshmallows). Mix in 1/4 cup marshmallow bits.
  • What cake mix flavor to use? For maximum chocolate flavor, use Devil’s food cake mix or chocolate cake mix. However, if you want a milder chocolate flavor, use a yellow cake mix.
  • Do not add mini marshmallows in the cookie dough– Because the marshmallows expand during baking and when you remove them from the oven, they cool down and shrink. This leaves behind an empty, hollow shell, which looks very odd and unattractive.
  • Don’t over-mix the cookie dough– Because that yields very tough cookies. Mix until just combined, even if there are a few lumps.
  • Adjust amount of chocolate chips, marshmallows, crushed graham crackers– This is a personal preference. Add more or less of whatever you like or dislike.
  • Crushed graham crackers vs. Graham cracker crumbs- Both are used in this recipe and should not be omitted or replaced with anything else. For crushed graham crackers, roughly break up a few crackers. For crumbs, you can buy a box from stores or make it at home by running a few graham crackers in a food processor.
More Chocolate Chip Cookies Recipes
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Easy Smores Cookies
Quick and easy smores cookies recipe, homemade with simple ingredients. Soft, chewy and loaded with graham crackers, chocolate chips and mini marshmallows.
Course Dessert
Cuisine American
Keyword doctored cake mix recipe, easy cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 20 Cookies
Calories 196kcal
Author Abeer
Ingredients
  • 2 Eggs Large
  • 1/3 cup Oil
  • 1 box Chocolate cake mix
  • 1/4 cup Graham cracker crumbs
  • 3/4 cups Chocolate chips Semisweet
  • 1/2 cup Crushed graham crackers For topping
  • 1 cup Mini marshmallows For topping
  • 1/3 cup Melted chocolate For drizzling
Instructions
  • In a mixing bowl, add eggs and oil and mix until smooth.
  • Add chocolate cake mix, graham cracker crumbs and mix until combined.
  • Mix in chocolate chips.
  • Cover bowl and chill cookie dough in the fridge for 15-20 minutes to make it easier to handle.
  • Scoop out small portions of the dough and make little balls.
  • Place them on a cookie tray, lined with parchment paper.
  • Bake at 350 degrees for 10 minutes or until the edges are firm but center is slightly soft.
  • Remove from oven and quickly push some crushed graham crackers and some marshmallows on top of each cookie. 
  • Transfer cookie tray back to the oven and broil for 1 minute or until marshmallows get a little puffy. Many times, I skip this step. I don’t like a sticky messy cookie and broiling for too long can sometimes do that. I also feel that the heat from the cookies (as they are cooling), is usually enough to soften the marshmallows and make them as ooey gooey as I like and broiling is unnecessary. It’s up to you and how ooey gooey you like your marshmallows. 
  • Allow the cookies to cool down.
  • Drizzle melted chocolate on top of each cookie. 
  • Let it set and enjoy!
Notes
  • Read all my tips above.
  • Leftovers can be stored in a sealed container or cookie jar at room temperature for 2-3 days. 
Nutrition
Calories: 196kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 199mg | Potassium: 87mg | Sugar: 16g | Vitamin A: 0.8% | Calcium: 4.4% | Iron: 7%

Until next time, tata my lovelies!

The post S’mores Cookies {With Cake Mix} appeared first on CakeWhiz.

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Soft, chewy, quick and easy rainbow sprinkle cookies recipe (birthday cookies), homemade with simple ingredients in 20 minutes. Starts off with chocolate cake mix!

These cookies are fun, colorful, festive and great for kids parties. They are soft and chewy on the inside but crispy and crunchy on the outside with a crackled appearance. They are just as popular as my Birthday Cupcakes (Pinata Cupcakes) with family and friends.

More Rainbow Sprinkles Birthday Desserts
How to make sprinkle cookies (Birthday cookies)?
  1. Mix together eggs, oil, cake mix.
  2. Chill dough.
  3. Make cookie balls.
  4. Roll in sprinkles.
  5. Bake.
  6. Enjoy!
How do you put sprinkles on cookies? Do you put them before baking or after baking?

In the recipe below, I recommend putting them before baking so that they stick to the cookies even more securely during baking. This is what you do: Roll cookie dough balls in a bowl of sprinkles until they stick properly and then bake.

Another option is to just bake regular cookies. Then, once they cool down, dip baked cookies in melted chocolate and toss sprinkles on top, similar to what I did with these Chocolate Cake Mix Cookies.

What happens if you bake sprinkles?

They continue sticking to the cookie but you must use a sticky cookie dough, like the one below. Some people say that sprinkles fall off during baking but that will only happen if the batter was not sticky enough for the sprinkles to stick to them.

Can you freeze cookies with sprinkles?

No, because when the cookies thaw, the colors fade and become watery and messy. Keep baked cookies at room temperature in a cookie jar for up to 3 days.

Variations
  • Christmas sprinkle cookies- Use Christmas sprinkle blend or a combination of red and green sprinkles.
  • Italian sprinkle cookies- Those are different and they are vanilla cookies, topped off with a vanilla glaze and sprinkles.
  • Sugar cookies with sprinkles– Make these Easy Soft and Chewy Sugar Cookies or these Cut Out Sugar Cookies but mix sprinkles in the dough.
  • Add chocolate chips– Mix in 1/3 cup mini chocolate chips in the cookie dough to enhance the chocolate flavor plus they turn into double chocolate chip cookies.
  • Make stuffed cookies– With peanut butter cups or Rolo candies or your favorite mini candy bar.
  • Roll in sugar– If you are not fond of sprinkles, roll cookie balls in granulated sugar or powdered sugar.
  • Make cookie sandwiches– By filling them with American Buttercream Frosting or Cream Cheese Frosting or even rainbow frosting.
  • Dip in melted chocolate– After cookies have cooled down completely, dip them halfway in melted chocolate (white, dark or milk).
Tips and Techniques
  • Chill cookie dough– I recommend chilling for 20-30 minutes because it makes makes it less sticky and easier to handle and it also prevents cookies from spreading while baking. Don’t skip this step!
  • Oil vs. Butter- Don’t replace oil with butter. I am a very big fan of butter in baking but in this recipe, butter yields very dense cookies.
  • Roll in sprinkles properly- Make sure the sprinkles stick to the balls.
  • Don’t over-mix the cookie dough– Because that yields very tough cookies. Mix until just combined, even if there are a few lumps.
  • All ingredients must be at room temperature– This helps them blend together smoothly and evenly.
  • What cake mix flavor to use? For chocolate sprinkle cookies, the best choice would be chocolate cake mix or Devil’s food cake mix. You can also use yellow cake mix to make funfetti cookies.
More Birthday Party Ideas
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Sprinkle Cookies (Birthday Cookies)
Soft, chewy, quick and easy sprinkle cookies recipe (birthday cookies), homemade with simple ingredients in 20 minutes. Starts off with chocolate cake mix!
Course Dessert
Cuisine American
Keyword chocolate cookies, doctored cake mix recipe, easy cookies, funfetti cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 20 Cookies
Calories 148kcal
Author Abeer
Ingredients
  • 2 Eggs Large
  • 1/3 cup Oil
  • 1 box Chocolate cake mix
  • 1/2 cup Rainbow sprinkles For rolling cookie dough balls
Instructions
  • In a mixing bowl, add eggs and oil and mix until smooth.
  • Add chocolate cake mix and mix until combined. 
  • Cover bowl and chill cookie dough in the fridge for 20 minutes to make it easier to handle.
  • Scoop out small portions of the dough and make little balls.
  • Roll them in a bowl of sprinkles until cookie balls are fully coated.
  • Place them on a cookie tray, lined with parchment paper.
  • Bake at 350 degrees for 10-12 minutes or until the edges are firm but center is slightly soft.
  • Allow the cookies to cool down and enjoy!
Notes
  • Read all my tips above.
  • Leftovers can be stored in a cookie jar at room temperature for up to 3 days.
Nutrition
Calories: 148kcal | Carbohydrates: 19g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 184mg | Potassium: 77mg | Sugar: 11g | Vitamin A: 0.5% | Calcium: 3.5% | Iron: 5.8%

Until next time, tata my lovelies!

The post Birthday Sprinkle Cookies {With Cake Mix} appeared first on CakeWhiz.

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The best quick and easy coconut macaroons recipe, homemade with simple ingredients (coconut, condensed milk, egg whites). Soft, moist and chewy. Covered in chocolate!

This is a classic cookie that I have been making since I was a kid. If you are making a cookie box as a homemade gift for Christmas holidays, make sure these are included as well as these delicious Chewy Coconut Cookies Recipe.

They are a hit, especially with people who love the chocolate and coconut flavor combination. I like to top it off with chocolate and fresh strawberries to turn them into a delicious Summer snack or dessert.

Also known as coconut macaroon cookies!

Some people also refer to them as chocolate coconut macaroons or chocolate dipped macaroons. You can dip them in melted chocolate or leave them as is. You can also drizzle melted chocolate or ganache on top. For best overall flavor, use high quality chocolate. In terms of flavor, it can be dark, semisweet, milk or even white.

This recipe is naturally gluten free because it’s held together with egg whites. The egg free macaroon recipe uses all-purpose flour to hold everything together but I find that version to be very dense.

What is the difference between a macaroon and a macaron?

Even though they both sound similar, they are spelled differently. The only similarity between the two is that they are both cookies but the textures, ingredients and baking methods are totally different.

Macarons are French sandwich cookies with a creamy filling. They are colorful with a huge range of flavors. The cookie batter is usually made with almond flour, egg whites, sugar. They have a very light and airy texture. It’s a difficult recipe and requires a lot of practice. They are also quite expensive.

Macaroons, on the other hands, are inexpensive and very easy to make with coconut, condensed milk and egg whites. Some people replace egg whites with all-purpose flour or use both, egg whites and flour. They have a soft and chewy texture and are usually dipped halfway in melted chocolate.

How to make coconut macaroons (chewy coconut macaroon recipe)?
  1. Prepare coconut mixture.
  2. Whip egg whites.
  3. Fold egg whites with coconut mixture.
  4. Bake.
  5. Let it cool.
  6. Top off with melted chocolate and strawberries.
  7. Enjoy!
Can I use flaked coconut instead of shredded?

My recipe uses flaked coconut but you can also use shredded coconut. Make sure it’s sweetened. Do not substitute with desiccated coconut since it’s too fine and would affect the consistency of the cookie mixture.

What are macaroons made of?

The traditional 3 ingredient coconut macaroons are made of:

  1. Coconut
  2. Condensed milk
  3. Egg whites

Some people also toss these add-ins:

  • Various extracts– Vanilla and almond are popular choices but any extract of your choice can be used.
  • Zests– Use fresh orange, lemon, lime zests.
  • Chopped nuts– Especially almonds but pecans, pistachios, cashews can also be used.
  • Chocolate chips- White, dark, milk, semisweet all work well. Use mini sized chips.
  • Dried fruit– Mix in roughly chopped cranberries, raisins, apricots or mangoes.
  • Sprinkles– Rainbow/colorful ones are great for kids birthday parties)
Do macaroons need to be refrigerated?

They don’t need to be refrigerated, if they were simply dipped in melted chocolate. However, if they were decorated with fruits or fresh fruits were incorporated in the mixture, they will need to be refrigerated to be kept fresh.

Why did my macaroons spread?

There could be a few reasons for this. The first one is that ingredients were not measured properly. Baking is science and inaccurate measurements can yield very different results.

The other possibility is that you over-mixed the batter. You are supposed to gently fold in the egg whites with the coconut mixture.

How to prevent macaroons from burning?

Bake at a lower temperature for longer. I recommend baking at 325 degrees for 20-25 minutes. It avoids them from cooking too quickly and burning in the process. Also, make sure your oven temperature is calibrated properly so that it doesn’t run too hot.

Tips and Techniques
  • How to freeze macaroons? Once they have fully cooled down, store them in a sealed airtight container or freezer bag for up to 1 month. When you are ready to enjoy them, remove them from the freezer and let them thaw at room temperature. Dip them in melted chocolate, let it set and and serve.
  • Don’t over-bake- That’s because coconut can burn easily. Keep a close eye on them after 15 minutes. Remove them from the oven when they are golden brown and firm along the edges.
  • Make all cookies the same size– I recommend using an ice cream scooper for this. Make sure to really pack in the mixture in the scooper before dropping it on the baking tray so that it has a nice round and smooth shape.
  • Temperature is key– Allow the cookies to cool down completely before you dip them or cover them in melted chocolate to prevent it from becoming messy.
  • Condensed milk vs. Evaporated milk- You must use condensed milk because it’s thicker and sweetened, whereas evaporated milk or regular whole milk is not. Using any other milk will alter the consistency of your mixture dramatically and the results will be awful.
  • Only use egg whites- Do not add yolks into the mixture because that will make the cookies spread, while baking and it will also make the batter very sticky. You must whip them first, until stiff peaks form.
  • Sweetened vs. Unsweetened coconut– Since no granulated sugar is added to the recipe, I highly recommend using sweetened coconut. If you find it too sweet, you can dip in dark chocolate to balance out the sweetness.
More Coconut Desserts
Print
Easy Chewy Coconut Macaroons
Course Dessert
Cuisine American
Keyword coconut recipes, easy dessert
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 26 Macaroons
Calories 205kcal
Author Abeer
Ingredients
  • 5 1/2 cups Coconut flakes Sweetened, 14 oz. bag
  • 1 can Condensed milk 14 oz. can
  • 1 tsp Vanilla extract
  • 2 Egg whites Large
  • 1 cup Chocolate Melted, Semisweet
  • 1 cup Strawberries Washed, Patted dry, Finely chopped
Instructions
  • In a large mixing bowl, add coconut, condensed milk, vanilla extract and mix everything together. Keep aside.
  • In another mixing bowl, add egg whites and beat them until stiff peaks form. 
  • Gently, fold these egg whites into the coconut mixture until combined. 
  • Use a small ice cream scooper to scoop out small portions of this mixture and drop them on a cookie tray, lined with parchment paper. 
  • Bake at 325 degrees F for 20-25 minutes until edges are firm and golden brown.
  • Allow these macaroons to cool down completely.
  • Then, pour a little melted chocolate on top and stick a few strawberries. 
  • Let the chocolate set and enjoy. 
Notes
  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 2 days. If you did not top with strawberries, then you can store them in an airtight container at room temperature for up to 5 days. 
Nutrition
Calories: 205kcal | Carbohydrates: 17g | Protein: 2g | Fat: 15g | Saturated Fat: 12g | Cholesterol: 5mg | Sodium: 30mg | Potassium: 185mg | Fiber: 3g | Sugar: 13g | Vitamin A: 0.8% | Vitamin C: 4.8% | Calcium: 5% | Iron: 4.6%

Until next time, tata my lovelies!

The post Easy Coconut Macaroons appeared first on CakeWhiz.

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Quick and easy stuffed chocolate caramel cookies recipe, homemade with simple ingredients. Soft, moist, fudgy, bakery style, loaded with chocolate chips.

These cookies are a hit with everyone, anytime I make them. They are great as a homemade gift for Christmas holidays or you can just make a batch to enjoy as dessert or snack.

Print
Chocolate Caramel Cookies
Quick and easy stuffed chocolate caramel cookies recipe, homemade with simple ingredients. Soft, moist, fudgy, bakery style, loaded with chocolate chips. 
Course Dessert
Cuisine American
Keyword cookies, easy, homemade, stuffed
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 Cookies
Calories 268kcal
Author Abeer
Ingredients
  • 1/2 cup Butter +2 tbsp butter, Unsalted, Room temperature
  • 3/4 cup Brown sugar
  • 1/4 cup Granulated sugar
  • 1 Egg Large
  • 1 tbsp Vanilla extract
  • 1 cup All-purpose flour
  • 2/3 cup Cocoa powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 cup Chocolate chips Semisweet
  • 12 Cramels
Instructions
  • In a large mixing bowl, cream together butter, brown sugar, granulated sugar until light and fluffy.
  • Add egg, vanilla extract and mix until smooth. 
  • Add flour, cocoa powder, baking soda, salt and mix until just combined.
  • Stir in chocolate chips.
  • Chill for 2-3 hours so that it’s easier to handle. 
  • Scoop out small portions of the dough and roll into small balls. Flatten them and place a caramel in the center. Fold cookie dough around it into a ball. 
  • Place cookie balls on a baking tray, lined with parchment paper.
  • Bake at 350 degrees for 10 -12 minutes or until edges are firm. 
  • Let them cool down and then, remove from pan. Enjoy! 
Notes
  • Read all my tips above.
  • Leftovers can be stored in a sealed container at room temperature for up to 3 days. 
Nutrition
Calories: 268kcal | Carbohydrates: 38g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 237mg | Potassium: 107mg | Fiber: 2g | Sugar: 27g | Vitamin A: 5.8% | Vitamin C: 0.1% | Calcium: 4.1% | Iron: 8.3%

The post Chocolate Caramel Cookies appeared first on CakeWhiz.

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The best, vintage, classic, old fashioned, traditional, buttery, easy chocolate spritz cookies recipe, homemade from scratch with simple ingredients.

These are popular Christmas cookies just like my Classic Spritz Cookies, which are piped into decorated designs with cookie press and dipped in melted chocolate and topped off with sprinkles. Great for holiday cookie exchanges.

These are not your typical soft and chewy cookies. These are rich, buttery and crumbly and pair best with tea, coffee or a big glass of milk because some people find them to be a bit dry.

What is a spritz cookie/ spritz butter cookies?

The name spritz comes from a German word “spritzen,” which means “to squirt.” That’s because soft cookie dough is pushed through a cookie press to make beautiful designs. They are small cookies with a buttery, crispy and tender texture.

How to make chocolate spritz cookies?
  1. Cream together butter and sugar.
  2. Add eggs and vanilla.
  3. Mix in flour and cocoa powder.
  4. Load this dough in a cookie press and press cookies onto a baking tray.
  5. Bake.
  6. Decorate.
Can you freeze spritz cookies?

Yes! Once they cool down, don’t decorate them but put them in air-tight, sealed freezer bags and store in the freezer for up to 1 month. When you are ready to enjoy them, let them thaw on the countertop at room temperature.

Why are my Spritz cookies flat? Why did they spread?

There could be a few reasons:

  • Your cookie dough was too soft. Chill the dough for 30-40 minutes and then use it in the cookie press.
  • I also HIGHLY recommend chilling the tray of piped cookies in the freezer for 10 minutes before baking, to prevent them from over-spreading during baking.
  • There is something wrong with the ratio of your ingredients. You may have used too much butter.
What is a cookie press? How to use cookie press?

It is an inexpensive baking tool that consists of a barrel with a plunger on one end and decorative discs on the other end. The barrel is filled with raw cookie dough and then, you press the trigger/ plunger onto a baking tray until dough extrudes out through the patterned disc, yielding pretty cookie designs. Then, you bake and decorate the cookies.

What can I use instead of a cookie press?
  • Scoop small portions of the dough and roll them into small balls and flatten them with the palm of your hands. Place them on a cookie tray and bake.
  • Fill a piping bag with cookie dough and attach a big star tip like Tip 1M and pipe the dough onto your cookie tray in round swirls like a rose.
Tips and Techniques
  • All ingredients should be at room temperature– Because they blend together smoothly and evenly.
  • Use unsalted butter– Because this prevents the cookies from becoming too salty.
  • Piping problems– If the cookie dough is not coming out of the cookie press properly, your dough is either too soft or or too firm and crumbly. If it’s too soft, chill dough in the fridge for 30- 40 minutes to make it easier to handle. If it’s too dry and crumbly, add a splash of milk or water to make it softer. The perfect dough texture should be soft so that it can move through the press smoothly.
  • Chill the piped cookies– Because this prevents them from spreading too much while baking and they also hold their shape better.
  • Decorate cookies- You can drizzle melted white chocolate or dip them in melted semisweet chocolate. You can also toss some sprinkles or chopped nuts. You can even decorate with Glace Icing or Royal Icing. I always decorate cookies after they have cooled down but you can decorate them before baking by tossing sprinkles or sanding sugar on each piece.
  • Do no work in a hot kitchen! The heat makes the dough too soft and sticky and very difficult to work with.
  • Do not remove cookies from tray until they cool down– That’s because the heat from the pan is still baking the cookies and removing them while they are hot will cause them to break.
  • How to get chocolate Spritz cookies to stick to pan? I have never had this problem and always use cookie trays, lined with parchment paper but if you are having trouble, omit parchment paper and use a good quality cookie tray and squeeze dough onto it. There is enough butter in the cookies to prevent them from sticking to the pan during baking.
  • Don’t over-mix dough– Because that yields tough cookies.
Other Classic Cookie Recipes
Print
Chocolate Spritz Cookies
Classic, old fashioned, buttery, easy chocolate spritz cookies recipe, homemade from scratch with simple ingredients that are piped into decorated designs.
Course Dessert
Cuisine American
Keyword chocolate cookies, christmas cookies, classic cookies, holiday cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 48 Cookies
Calories 78kcal
Author Abeer
Ingredients
  • 1 cup Butter Unsalted, Room temperature
  • 2/3 cup Granulated sugar
  • 1 Egg Large
  • 1 tsp Vanilla extract
  • 2 1/4 cups All-purpose flour
  • 1/3 cup Cocoa powder
  • 1/2 cup Melted chocolate For decoration
  • 1/4 cup Gold sprinkles For decoration
Instructions
  • In a large mixing bowl, cream together butter and sugar until light and fluffy. 
  • Add egg and vanilla extract and mix until smooth.
  • Add flour, cocoa powder and mix until just combined. 
  • Fill the cookie press with this dough and press cookies onto baking trays, lined with parchment paper.
    Tip: If dough is too soft, cover bowl and chill dough in fridge for 30-40 minutes to make it easier to handle. If dough is too crumbly and a splash of milk or water to make it softer. 
  • Chill trays in the freezer for 10 minutes. This is optional but really helps these cookies maintain their shape during baking. 
  • Bake at 350 degrees for 6-8 minutes or until cookies are firm along the edges. 
  • Allow them too cool down completely in the tray.
  • Then, either dip half of each cookie in melted chocolate or pour some melted chocolate in the center of the cookies and stick some gold sprinkles. 
  • Place them on a sheet of wax paper and allow chocolate to set. Enjoy!
Notes
  • Read all my tips above.
  • Leftovers can be stored in a cookie jar at room temperature for up to 1 week. 
Nutrition
Calories: 78kcal | Carbohydrates: 8g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 35mg | Potassium: 23mg | Sugar: 3g | Vitamin A: 2.5% | Calcium: 0.4% | Iron: 2.3%

Until next time, tata my lovelies!

The post Chocolate Spritz Cookies appeared first on CakeWhiz.

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The best, classic, old-fashioned, quick and easy chocolate whoopie pie recipe with creamy marshmallow filling. Soft, moist, homemade with simple ingredients. Starts off with a cake mix.

These cake-like cookie sandwiches are great as a snack or dessert. Serve them at birthday parties or dinner parties and they are bound to be a hit with both, kids and adults. Some folks confuse this with moon pie but that’s different and a has a more cookie-like texture.

What is a whoopie pie?

It’s a dessert or snack that’s composed to two cake-like chocolate cookies sandwiched between marshmallow filling. It’s a cross between a cookie and a cake. They do not look or taste like a pie at all!

They were typically made from scratch but over time, this doctored cake mix recipe has become very popular. It’s convenient and a time-saver.

Based on my research, they have been around since 1920’s. Their origin is somewhat confusing. Some people believe the recipe originated in Maine. Others believe it was developed in Pennsylvania. Then, there are others who believe that Amish people are the original creators.

Why do they call them whoopie pies? Where did they get their name?

According on an Amish legend, when Moms mades these for their kids, they would squeal with joy and and yell “Whoopie!” That resulted in this cool name.

How to make whoopie pies with cake mix?
  1. Mix together butter, eggs, sour cream and cake mix.
  2. Scoop out rounded portions on a cookie tray.
  3. Bake.
  4. Let them cool.
  5. Sandwich two cookies between frosting and enjoy.
Tips and Techniques
  • Chill cookie dough– This is very important because it prevents them from spreading too much during baking and becoming flat discs.
  • Temperature is key– Do not assemble until the cookies have fully cooled down or else the frosting will melt and make a sticky mess.
  • Don’t over-mix cookie batter– Because this will yield tough cookies. Mix until all the ingredients are just combined. There may be a few lumps but you don’t have to worry about them.
  • All ingredients should be at room temperature– That’s because they blend together smoothly and evenly.
  • Brand of cake mixes– I have used these brands of cake mixes successfully: Pillsbury, Duncan Hines and Betty Crocker.
  • Use unsalted butter– Because this prevents these treats from becoming too salty.
  • Use full fat ingredients– Such as real butter and sour cream for maximum richness and moisture. No low-fat or fat-free ingredients!
  • Try other flavors of cake mixes– Chocolate is still the most common cookie flavor but other flavors of cake mixes can also be used. Just replace Devil’s food cake mix with any other flavor of your choice. The rest of the recipe will stay the same. Try red velvet whoopie pies for Valentine’s Day or pumpkin whoopie pies for Fall and Thanksgiving. You can even use carrot cake mix for Easter and gingerbread cake mix for Christmas holidays.
  • Whoopie pie filling– The classic choice is marshmallow-based but it seems like American Buttercream Frosting and Cream Cheese Frosting have also become popular over the years.
  • Decorate them- Drizzle melted chocolate over them or dip each sandwich halfway in melted chocolate and toss some sprinkles.
Other Doctored Cake Mix Recipes
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Chocolate Whoopie Pie Recipe
Classic quick and easy chocolate whoopie pie recipe with creamy marshmallow filling. Soft, moist, made with simple ingredients. Starts off with cake mix.
Course Dessert
Cuisine American
Keyword chocolate, cookies, doctored cake mix recipe, easy, homemade
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 Whoopie pies
Calories 404kcal
Author CakeWhiz
Ingredients
Cookies
  • 1/2 cup Butter Unsalted, Room temperature
  • 3 Eggs Large
  • 1/4 cup Sour cream
  • 1 box Devil’s food cake mix Or chocolate cake mix
Filling
Instructions
  • In a large mixing bowl, add butter, eggs, sour cream and mix until smooth.Add cake mix and mix until just combined.
  • Use a small ice cream scooper to scoop out small portions of the dough onto a cookie tray, lined with parchment paper. You should be able to make about 24 small cookies. 
  • Chill in the freezer for 20 minutes. 
  • Bake at 350 degrees for about 10 minutes or until cookies are slightly cracked on top and firm around the edges.
  • Allow the cookies to cool down completely.
  • While the cookies are cooling, prepare the marshmallow filling.
  • Attach a large round tip to a piping bag and fill it with this frosting.
  • Flip half the cookies and top them with a swirl of frosting. Place another cookie on top and press gently to secure the two cookies together into a sandwich. Enjoy!
Notes
  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 404kcal | Carbohydrates: 52g | Protein: 3g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 63mg | Sodium: 453mg | Potassium: 153mg | Sugar: 37g | Vitamin A: 6.5% | Calcium: 6.9% | Iron: 10.4%

Until next time, tata my lovelies!

The post Chocolate Whoopie Pie {With Cake Mix} appeared first on CakeWhiz.

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Quick and easy sugar cookies recipe, made with simple ingredients. Soft and chewy! No chilling required!

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Easy Soft and Chewy Sugar Cookies
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 36 Cookies
Author CakeWhiz
Ingredients
  • 1 cup Butter Unsalted, Room temperature
  • 1 cup Granulated sugar
  • 1 Egg Large
  • 1 tbsp Vanilla extract
  • 1/4 tsp Almond erxtract Optional
  • 2.5 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 tsp Baking powder
Topping
  • 1/2 cup Granulated sugar For rolling cookie dough balls
Instructions
  • In a large mixing bow, cream together butter sand sugar until light and fluffy.
  • Add egg, extracts and mix until smooth.
  • Add flour, baking powder, baking soda and mix until just combined to a cook dough consistency.
  • Scoop out small portions of the dough and make balls. 
  • Roll in a bowl of granulated sugar.
  • Place them on a cookie tray, lined with parchment paper.
  • Bake at 350 degrees for 12 minutes or until edges are firm and light golden brown.
  • Allow them to cool down and enjoy!

The post Easy Sugar Cookies Recipe {Soft and Chewy} appeared first on CakeWhiz.

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The best, old fashioned, classic, homemade, quick, easy shortbread cookies recipe, made with 3 simple ingredients: Butter, Sugar, Flour. Soft and crumbly!

My family and friends love this classic holiday cookie. It’s soft and buttery and just melts in your mouth. You can take it over the top by dipping in chocolate, drizzling glaze. They are also great as a homemade gift and perfect for dunking in coffee. These are just as popular as my Classic No Bake Cookies and my Best Sugar Cookies (Small Batch).

What is the difference between a sugar cookie and a shortbread cookie recipe?

Shortbreads have a soft and crumbly texture because of the large quantity of butter whereas sugar cookie are firm, soft and sometimes chewy. The latter also has baking powder or baking soda to help it rise.

How do you make homemade shortbread cookies?
  1. Cream together butter and sugar.
  2. Mix in flour.
  3. Roll out dough.
  4. Cut out shapes.
  5. Bake and enjoy.
Do shortbread cookies have eggs?

No, they do not have eggs. They are only made with butter, sugar and flour.

Tips and Techniques for Scottish Whipped Shortbread Cookies
  • When lining the cookie tray with parchment paper, it’s wise to leave a little hanging off the sides to make it easy to lift out the cookies, once they are fully baked.
  • This is probably the only time I would ever ask you to use salted butter. It creates that authentic sweet and salty flavor. Of course, you can replace salted butter with unsalted butter, if you like.
  • IMPORTANT: THIS COOKIE DOUGH IS SUPPOSED TO BE CRUMBLY. DO NOT ADD WATER OR MILK TO THIN IT OUT BECAUSE IT WILL CHANGE THE TEXTURE.
  • Do not over-mix the dough because that will yield tough cookies.
  • There are NO eggs in this recipe.
  • There is NO baking powder or baking soda either.
  • Only all-purpose flour works well in this recipe. Do not replace it with any other flour.
  • You must use powdered sugar rather than granulated sugar because it blends together better and more smoothly with the butter.
  • The butter must be at room temperature so that it blends together smoothly and evenly with the other ingredients.
Flavor variations for Christmas shortbread cookies
  • Lemon– Mix in 1 tsp lemon zest and drizzle lemon icing/ glaze, when cookies are fully baked and have cooled down. You can also use lime zest.
  • Chocolate– Mix in 1/2 cup mini chocolate chips. You can also make simple chocolate dipped cookies or drizzle melted chocolate on top of baked cookies.
  • Make cookie sandwiches or thumbprints with cherry or raspberry jam filling.
  • Icing and glaze– Once the cookies cool down, spread vanilla frosting on top or drizzle a sugar glaze.
  • Nuts– Mix in 1/4 cup finely chopped nuts such as almonds, pecans, walnuts.
  • Herbs– Mix in crushed dried herbs such as rosemary, lavender, roses.
  • Cranberry orange– Mix in 1/4 cup chopped dried cranberries and 1 tsp orange zest.
  • Sprinkles– Mix in 1/4 cup small colorful sprinkles. You also use seasonal or holiday themed sprinkles to fit the theme.
  • Color– Use gel coloring to tint the dough and make it fun for kids birthday parties.
Other Classic Cookies
Print
Easy Shortbread Cookies
The best, old fashioned, classic, homemade, quick, easy shortbread cookies recipe, made with 3 simple ingredients: Butter, Sugar, Flour. Soft and crumbly!
Course Dessert
Cuisine American
Keyword shortbread
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 36 Cookies
Calories 118kcal
Author CakeWhiz
Ingredients
  • 1.5 cups Butter Salted, Room temperature
  • 1 cup Powdered sugar
  • 3 cups All-purpose flour
Instructions
  • In a large mixing bowl, cream together butter and sugar until light and fluffy.
  • Add flour and mix until just combined. The cookie dough will be very soft and crumbly. That’s the way it’s supposed to be!
  • Now, you have 2 options: 1) Spread mixture on a cookie tray, lined with parchment paper. Poke decorative holes with a fork and bake OR 2) Make cut out shapes like I did by kneading the dough a little and then rolling it between 2 sheets of wax paper. Then, use cookie cutters (like a small rectangle cutter) to cut out shapes. Use a spatula to gently pick them up and place them on a cookie tray, lined with parchment paper and bake.
  • Bake for 12 to 15 minutes or until edges are firm and slightly golden brown.
  • If you went through option 1, remove tray from oven and quickly use a sharp knife to cut rectangle slices. Let the cookies cool down completely then remove from tray and enjoy. If you went through option 2, remove tray from oven and allow the cookies to cool down. Then, enjoy! 
Notes
  • Read all my tips above.
  • Leftovers can be stored in a sealed cookie jar for up to 1 week. 
Nutrition
Calories: 118kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 67mg | Potassium: 13mg | Sugar: 3g | Vitamin A: 4.7% | Calcium: 0.4% | Iron: 2.7%

Until next time, tata my lovelies!

The post Best Shortbread Cookies {3 Ingredients} appeared first on CakeWhiz.

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Quick and easy red velvet cookies recipe, made with 5 simple ingredients. Starts off with cake mix, soft and chewy, loaded with white chocolate chips.

These classic cookies are perfect for Valentine’s Day, Mother’s Day or even Christmas. They are so vibrant and red, just like these Red Velvet Truffles and this Moist Red Velvet Cake and these Red Velvet Crinkle Cookies. These cookies are thick, soft, chewy and truly the best! You can obviously make them from scratch but this doctored cake mix recipe is much easier and tastes just as good, if not better, with less work and mess.

How to make red velvet cookies/ Red velvet cake mix cookies?
  1. Mix together eggs and oil.
  2. Mix in cake mix.
  3. Stir in white chocolate chips.
  4. Chill dough.
  5. Form balls.
  6. Roll in granulated sugar (optional).
  7. Bake and enjoy.
Tips and techniques
  • You must chill the dough to make it easier to handle or else the cookie dough would be too sticky to form balls and cookies will also end up spreading while baking.
  • Don’t over-mix the dough because that alters the texture and makes tough cookies.
  • The brand of cake mix does not matter. I have tested this recipe with pillsbury, Betty Crocker and Duncan Hines and it worked well with all three.
  • Don’t replace oil with butter because butter makes the cookies too dense.
  • Rolling in sugar is optional but I recommend it since it gives these cookies a wonderful crunchy exterior but soft and chewy center.
  • You can roll smaller cookie balls and then, this recipe would yield about 24-25 cookies.
  • Freeze unbaked cookie dough balls for up to 1 month in sealed freezer bags to bake and enjoy later.
  • Baked cookies can also be frozen in sealed freezer bags, if they were NOT rolled in sugar. Let them thaw at room temperature.
Variations
  • Stir in semisweet chocolate chips for a different flavor although I think they taste best with white chocolate chips.
  • Add-ins such as chopped nuts or mini marshmallows also work well.
  • Once the cookies cool down completely, dip them in melted chocolate and toss some red sprinkles to make them more festive, especially for Valentine’s Day.
  • Instead of dipping, drizzle melted white chocolate on top of the cookies.
  • You can also dip cookies in melted white chocolate and toss chopped candy canes, making them perfect for Christmas parties and cookie exchange.
  • Instead or red velvet cake mix, any other flavor of cake mix can be used.
  • Make stuffed cookies by stuffing each cookie with a Rolo candy or caramel or chocolate Kisses. These cookies would be bigger and the recipe would yield about 10-12 big cookies.
  • Instead of rolling cookie dough balls in granulated sugar, you can roll them in powdered sugar for a snowball effect or even roll them in sprinkles.
  • Make cookie sandwiches by filling with American Buttercream Frosting.
Other doctored cake mix recipes
Print
Red Velvet Cake Mix Cookies Recipe
Quick and easy red velvet cookies recipe, made with 5 simple ingredients. Starts off with cake mix, soft and chewy, loaded with white chocolate chips.
Course Dessert
Cuisine American
Keyword red velvet cookies
Prep Time 10 minutes
Cook Time 10 minutes
Chill time 30 minutes
Total Time 20 minutes
Servings 20 Cookies
Calories 206kcal
Author CakeWhiz
Ingredients
  • 1/3 cup Oil
  • 2 Eggs Large
  • 1 box Red velvet cake mix
  • 3/4 cup White chocolate chips
  • 1 cup Granulated sugar Optionals, For rolling cookie balls
Instructions
  • In a large mixing bowl, add oil and eggs and mix until fluffy.
  • Add cake mix and mix until just combined. 
  • Stir in chocolate chips.
  • Chill dough for 20-30 minutes to make it easier to handle. 
  • Scoop out small portions of the dough and form small balls.
  • Optional: Roll balls in sugar.
  • Place them on a cookie tray, lined with parchment paper.
  • Bake at 350 degrees for 10-12 minutes or until edges are firm but center is slightly soft.   
  • As soon as you remove cookies from the oven, push a few chocolate chips on top, before they cool down, for a nicer appearance. Enjoy!
Notes
  • Read all my tips above.
  • Leftovers can be stored in a cookie jar at room temperature for up to 3 days. 
Nutrition
Calories: 206kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 190mg | Potassium: 96mg | Sugar: 22g | Vitamin A: 0.5% | Calcium: 4.8% | Iron: 5.9%

Until next time, tata my lovelies!

The post Red Velvet Cookies {With Cake Mix} appeared first on CakeWhiz.

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The best ever, soft and chewy, quick and easy chocolate chunk cookies recipe, made with simple ingredients and browned butter. Perfectly ooey gooey!

These bakery style cookies are irresistible and great as a dessert or snack and awesome for bake sales. They are also great for shipping to family and friends during the Christmas holiday season. They are just as great as my Best Chocolate Chip Cookies (Soft and Chewy) and these delicious White Chocolate Macadamia Nut Cookies (Soft and Chewy).

How do you make soft and chewy chocolate chunk cookies recipe?
  1. Brown butter and let it cool. Keep aside.
  2. Whisk together flour, baking soda, salt. Keep aside.
  3. In a large bowl, cream together sugars, brown butter, eggs, vanilla until smooth.
  4. Mix in the dry flour mixture.
  5. Stir in chocolate chunks.
  6. Scoop out small portions onto a cookie tray.
  7. Bake, cool and enjoy.
Can you use regular chocolate bar for baking?

Yes, you can use them although they would be sweeter than baking chocolate, which is usually unsweetened or semisweet.

How to brown butter?
  1. Heat butter in a saucepan over medium high heat, mixing often.
  2. As the butter melts, it will begin to foam and bubble. Let it cook.
  3. When you smell the nutty aroma and see little brown bits settling at the bottom of the pan, remove immediately.
  4. Pour in a separate bowl to cool down.
Why should I brown butter for baking?

It is optional step but adds a wonderful nutty and toasted aroma to the cookies, similar to hazelnuts. It really enhances the flavor of baked goods.

Can I use chocolate chips instead of chocolate chunks?

Yes, chocolate chunks can be replaced by any type of chocolate chips. However, please note that chocolate chips hold their shape while baking but chocolate chunks melt, and you experience an explosion of ooey melted chocolate in each bite.

Can I make these cookies ahead of time?

Yes, they can be baked 1 day ahead of time. However, they taste amazing and ooey gooey when they come fresh out of the oven. You can also reheat them in the microwave for 5-10 seconds to make them ooey gooey again.

Can I freeze these browned butter chocolate chunk cookies?

Yes, absolutely! The best way to do this is to freeze cookie dough portions and put them in a sealed freezer bag. When you want to enjoy cookies, place a few portions on a cookie tray and bake.

Tips and techniques
  • If you are short on time or don’t like browned butter, skip that step and just cream together room temperature butter with the sugars.
  • Use unsalted butter to prevent cookies from becoming too salty.
  • You much chill the dough to make the dough easier to handle and to also prevent cookies from spreading too much while baking.
  • Keep a close eye when you are browning butter because it can burn really quickly.
  • For browning butter, use a saucepan with a light colored bottom so that you can keep track of the color and prevent it from burning.
  • Browned butter must cool down before it’s used in the recipe or else it will start melting the chocolate and cook the eggs. It can be a little warm but not hot.
  • Don’t replace all-purpose with any other flour because that changes the texture dramatically.
  • You can use store-bought chocolate chunks or chop chunks of a semisweet chocolate bar.
  • Do not replace baking soda with baking powder because baking powder makes the cookies rise too much and become “poofy” and almost cake-like.
  • Do not replace granulated sugar with brown sugar or vice versa because you need both, for the best soft and chewy texture.
Variations
  • Sprinkle a little sea salt on top of these cookies, prior to baking to make salted chocolate chunk cookies.
  • Stir in 1/3 cup quick cooking oatmeal to make these cookies even more chewy.
  • For double chocolate chunk cookies, drizzle melted chocolate on top of the baked cookies, once they have fully cooled down.
  • Stir in 3/4 cup chopped nuts of your choice (walnuts, almonds, pecans e.t.c,) to make loaded nutty cookies.
Other cookie recipes
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0 from 0 votes
Easy Chocolate Chunk Cookies Recipe
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

The best ever, soft and chewy, quick and easy chocolate chunk cookies recipe, made with simple ingredients and browned butter. Perfectly ooey gooey!

Servings: 30 Cookies
Course: Dessert
Cuisine: American
Keyword: chocolate chunk cookies
Calories: 137 kcal
Author: CakeWhiz
Ingredients
  • 1 cup Butter Unsalted
  • 2.5 cups All-purpose flour
  • 1/2 tsp Salt
  • 1 tsp Baking soda
  • 1 cup Brown sugar
  • 1/2 cup Granulated sugar
  • 2 Eggs Large
  • 1 tsp Vanilla extract
  • 1.5 cups Chocolate chunks Milk or semisweet
Instructions
  1. In a medium stainless saucepan, melt butter over medium high heat, stirring often. You can also cool it quicker in the fridge. 

  2. Butter is browed and ready when you can move aside some of the bubbles/foam on top and see little brown bits at the bottom and start smelling a nutty aroma. Quickly remove saucepan from heat and pour it into a separate bowl to prevent it from cooking further and burning. Keep aside and let it cool for about 15 minutes. It should be warm but not hot. 

  3. While the butter is cooling, whisk together flour, salt, baking soda in a separate mixing bowl. Keep aside.

  4. In another mixing bowl, mix together melted browed butter, brown sugar, granulated sugar until smooth. 

  5. Mix in eggs and vanilla extract until smooth. 

  6. Dump the dry flour mixture into this wet mixture and mix until just combined.

  7. Stir in chocolate chunks. 

  8. Cover and chill dough for about 30-40 minutes to make it easier to handle and prevent spreading.

  9. Scoop out heaped tablespoons of the dough and place them on a cookie tray, lined with parchment paper. 

  10. Bake at 350 degrees for 12-15 minutes OR until edges are firm and golden brown. Enjoy!

Recipe Notes
  • Read all my tips above.
  • Leftovers can be stored in a cookie jar at room temperature or in the fridge for up to 3 days. 
Nutrition Facts
Easy Chocolate Chunk Cookies Recipe
Amount Per Serving
Calories 137 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 27mg 9%
Sodium 141mg 6%
Potassium 26mg 1%
Total Carbohydrates 18g 6%
Sugars 10g
Protein 1g 2%
Vitamin A 4.1%
Calcium 1.1%
Iron 3.3%
* Percent Daily Values are based on a 2000 calorie diet.

Until next time, tata my lovelies!

The post Chocolate Chunk Cookies {Soft and Chewy} appeared first on CakeWhiz.

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