Category Archives: Cookies

Chocolate Chip Bar Cookies

I’ve always been a fan of chocolate chip cookies, and these were the cookies my mom frequently made when I was a kid. Imagine my surprise when I found out the recipe was from Nestle (and at one time was printed on the back of a package of chocolate chips)! But it’s a tried & true recipe, and has always been one of my favorites. Enjoy!

Chocolate Chip Bar Cookies

From Nestle
Makes 54 bar cookies (6 1/2 dozen)

2 1/4 cups all-purpose flour (I use ultragrain all-purpose flour)
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Spread into prepared pan.

BAKE for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Cut into bars.

Nutritional info (per cookie):
Calories: 108.7
Total Fat: 5.5 g
Saturated Fat: 3.3 g
Polyunsaturated Fat: 0.2 g
Monounsaturated Fat: 1.0 g
Cholesterol: 16.1 mg
Sodium: 94.4 mg
Potassium: 36.1 mg
Total Carbohydrate: 15.7 g
Dietary Fiber: 0.7 g
Sugars: 11.4 g
Protein: 0.9 g


Cut-out Cookies

This is a cookie I’ve made practically my whole life, and I couldn’t believe that I hadn’t posted this recipe yet. I typically make these for Christmas, but if you use different cookie cutters, you can use this recipe for Valentine’s, St. Patty’s Day, Halloween, etc. Enjoy!

Cut-out Sugar Cookies

Recipe from Mom
Makes 12 dozen cookies (144) Make different shapes for Christmas, Valentine’s, St. Patty’s, Halloween, etc.

1/2 cup Spectrum organic shortening
1/2 cup salted butter, softened
1 cup sugar
3 eggs
3 1/2 cups flour, sifted
2 tsp baking powder
1 1/2 tsp vanilla extract

2 cups powdered sugar
2 Tbsp skim milk
1 tsp vanilla extract

1. Cream butter and shortening and add sugar gradually.

2. Add eggs and beat well.

3. Blend in sifted dry ingredients and vanilla.

4. Chill dough 3 hours or overnight.

5. Roll dough to 1/8 – 1/4 inch thickness. Cut with cookie cutters.

6. Bake at 400 on ungreased cookie sheet for 6-7 minutes.

7. Let cool on wire racks. Frost and decorate.

Nutritional info (per cookie):
Calories: 32.0
Total Fat: 1.5 g
Saturated Fat: 0.5 g
Polyunsaturated Fat: 0.1 g
Monounsaturated Fat: 0.2 g
Cholesterol: 5.7 mg
Sodium: 13.3 mg
Potassium: 5.6 mg
Total Carbohydrate: 4.1 g
Dietary Fiber: 0.1 g
Sugars: 1.7 g
Protein: 0.5 g

Maple Spice Cookies

We’ve been making these for years, as part of our usual Christmas cookie baking, and they are always a hit! Enjoy!

Maple Spice Cookies

Adapted from Cooking Light, Dec 2005
Makes 30 cookies

1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup packed dark brown sugar
1/4 cup butter, softened
2 tablespoons maple syrup
1 large egg

1 cup powdered sugar
2 tablespoons maple syrup
1 tablespoon fat-free milk
2 teaspoons butter, softened

Preheat oven to 350°.

To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves) in a medium bowl, stirring well with a whisk.

Place brown sugar and 1/4 cup butter in a large bowl; beat with a mixer at high speed until light and fluffy (about 4 minutes). Add 2 tablespoons syrup and egg; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until combined.

Can refrigerate/freeze at this point (if you don’t want to make the cookies right away).

Spoon batter evenly into 30 mounds (about 1 tablespoon) 2 inches apart on baking sheets. Bake at 350° for 14 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.

To prepare frosting, combine powdered sugar, 2 tablespoons syrup, milk, and 2 teaspoons butter, stirring with a whisk until smooth. Spread frosting evenly over cooled cookies.

Nutritional info:
Calories: 81.8
Total Fat: 2.0 g
Saturated Fat: 1.2 g
Polyunsaturated Fat: 0.1 g
Monounsaturated Fat: 0.5 g
Cholesterol: 10.9 mg
Sodium: 58.2 mg
Potassium: 36.7 mg
Total Carbohydrate: 17.6 g
Dietary Fiber: 0.2 g
Sugars: 12.9 g
Protein: 0.8 g

Chocolate Candy Cane Cookies

I’ve been making these cookies for YEARS, and they are always a holiday hit. Last Christmas I only made one batch, so this year I must make a few more batches of these cookies. They are John’s favorites!

Chocolate Candy Cane Cookies
From Bon Appetit, Dec 2005
Makes 18 cookies

1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 cup sugar
3/4 cup unsalted butter, room temperature
1 large egg

1 cup plus 2 tablespoons powdered sugar
3/4 cup unsalted butter, room temperature
3/4 teaspoon peppermint extract
2 drops (or more) red food coloring

1/2 cup crushed red-and-white-striped candy canes (about 4 ounces)

For cookies:
Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls (36 balls total). Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack).

Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.

For filling:
Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.

Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). (Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.)

Nutritional info:
Calories: 277.4
Total Fat: 16.1 g
Saturated Fat: 9.8 g
Polyunsaturated Fat: 0.6 g
Monounsaturated Fat: 4.6 g
Cholesterol: 51.8 mg
Sodium: 38.9 mg
Potassium: 45.3 mg
Total Carbohydrate: 33.0 g
Dietary Fiber: 1.6 g
Sugars: 22.5 g
Protein: 2.5 g

Cocoa Brownies

I know I’ve posted another brownie recipe before (and those are also fantastic, by the way), but this is the recipe I’ve been making for probably the past 10 years or so. I discovered it in a cookbook, and at that point, I realized that I never needed to buy a brownie mix ever again. I pretty much *ALWAYS* have these ingredients in the pantry & fridge, so this is my go-to brownie recipe. It’s just as easy and quick as a mix, and everyone loves it. Enjoy!

Cocoa brownies

Cocoa Brownies
From The All New Good Housekeeping Cookbook
Makes 16 brownies

1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1/2 cup salted butter (1 stick)
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 cup coarsely chopped walnuts (optional – not included in nutritional info)

1. Preheat oven to 350F. Grease 9-inch square baking pan. In bowl, combine flour, cocoa, baking powder, and salt.

2. In a 3-quart saucepan, melt butter over low heat. Remove from heat and stir in sugar. Stir in eggs, one at a time, until well blended. Stir in nuts, if using. Spread batter evenly in prepared pan.

3. Bake until toothpick inserted 2 inches from center comes out almost clean, about 25 minutes. Cool completely in pan on wire rack.

4. When cool, cut into 16 pieces.

**Note** The recipe can be doubled and made in a 13×9-inch pan (baking time will be slightly longer).

Nutritional info:
Calories: 127.9
Total Fat: 6.7 g
Cholesterol: 38.0 mg
Sodium: 93.3 mg
Total Carbs: 16.8 g
Dietary Fiber: 1.0 g
Protein: 1.7 g

Classic Spritz Cookies

I love baking Christmas cookies, but this year I’m a bit short on time! I don’t have time to make traditional sugar cookies, with rolling & cutting out shapes, then decorating. So, this year I decided to make a new cookie using my cookie press! You just choose the shape, press, decorate, and bake. They are really tasty, and much easier to make than traditional sugar cookies!

One note of caution – if you’ve never used a cookie press before, make sure you watch an online video on how to use one! I tried and made a mess a few times before wising up and watching some online videos. Now I’ve got it! 🙂

Cookie press cookies - baked

Classic Spritz Cookies
Adapted (slightly) from Wilton’s online recipes
Makes 8 dozen cookies

3 1/2 cups all-purpose flour (I use ultragrain flour)
1 teaspoon baking powder
1 1/2 cups salted butter, softened
1 cup granulated sugar
1 egg
2 tablespoons skim milk
1 1/4 teaspoon vanilla extract
1/4 teaspoon almond extract

Equipment needed:
cookie press
sugar sprinkles (if desired)

1. Preheat oven to 350ºF.

2. In bowl, combine flour and baking powder. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk, vanilla and almond extract; mix well. Gradually add flour mixture to butter mixture; beat until combined. Do not chill. Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet. Sprinkle with decorating sugars, if desired.
Cookie press cookies - creaming butter Cookie press cookies - dough finished Cookie press cookies - pressing

3. Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet; cool completely.

Nutritional info (per cookie):
Calories: 50.5
Total Fat: 3.0 g
Cholesterol: 9.7 mg
Sodium: 26.3 mg
Total Carbs: 5.3 g
Dietary Fiber: 0.3 g
Protein: 0.7 g

Bittersweet Chocolate Brownies

Brownies! What can be a better sure-thing dessert that everyone loves? Brownies, of course!

I have my usual go-to brownie recipe, but when I saw this one, I had to try it. I happened to have a bit of dark chocolate that needed to be used, so this recipe was just the thing. The result? FANTASTIC! And, this may now become my go-to brownie recipe from now on!

Bittersweet chocolate brownies - done

Bittersweet Chocolate Brownies
From Cooking Pleasures, Feb/Mar 2007
Makes 16

8 oz 70% bittersweet chocolate, chopped
6 Tbsp unsalted butter, cut up
3 eggs
1 cup sugar
1 tsp vanilla extract
1/4 tsp salt
1/3 cup plus 1Tbsp all-purpose flour

1. Heat oven to 350. Line 8-inch square baking pan with foil, spritz with non-stick spray. Melt chocolate and butter in medium heatproof bowl set over saucepan filled with 1 inch almost simmering water, forming a double-boiler (bowl should not touch water). Stir frequently until almost melted. Remove from heat, stir until melted.

Bittersweet chocolate brownies - double boiler

2. Beat eggs, sugar, vanilla, and salt in a medium bowl at high speed 2 minutes or until thick and light-colored.

Bittersweet chocolate brownies - batter

At low speed, beat in melted chocolate until combined. Fold in flour.

3. Spoon batter into pan. Bake 25-30 minutes or until edges are puffed and slightly cracked and toothpick inserted 2 inches from edge comes out with a few moist crumbs attached. Cool completely on wire rack. Cut into 16 brownies.

Nutritional info:
Calories: 180
Total fat: 10.5g
Protein: 2.5g
Total carbohydrate: 23g
Cholesterol: 50mg
Sodium: 50 mg
Fiber: 1.5g

Chocolate Chip Cookies with Pecans & Sea Salt

My friend Brandi created this recipe, and posted it on her blog ( After I gathered all of the ingredients, I finally got around to making these cookies. My husband John is always up for trying cookies, so he readily agreed. The conclusion? These were FANTASTIC, and John said the recipe is a “keeper,” which is the highest form of praise 🙂


Due to a couple ingredient issues, I made a couple of minor changes, but they turned out great! Here is what I did:

Chocolate Chip Cookies with Pecans & Sea Salt
Slightly modified from Brandi’s recipe
Makes 4 dozen cookies

1 stick unsalted butter, softened to room temperature
1/8 tsp salt
1/2 cup coconut oil
1 cup packed brown sugar
1/2 cup granulated sugar
1 1/2 tsp vanilla
2 eggs
2 1/4 cup white whole wheat flour (I used ultragrain flour)
1 tsp baking soda
2 tsp sea salt, divided
2 cups semi-sweet chocolate chips
1 cup chopped pecans

1. Place a small skillet over medium heat and add the chopped pecans. Toast, stirring frequently, 5-10 minutes until you can smell the pecans and they are warmed through. Remove the pan from heat.

2. In a large bowl, cream the butter, coconut oil, and sugars together (with a stand mixer or hand mixer) and mix for 3-5 minutes until the mixture is light and fluffy.

3. Add in the vanilla and the eggs, one at a time.

4. Pour about half of the flour into the dough and blend. Then add the remaining flour, baking soda, and 1 tsp sea salt until everything is mixed together.

5. Fold in the chocolate chips and pecans. If dough appears runny, refrigerate dough for about 15 minutes.

6. Preheat oven to 350 degrees and drop dough by the tablespoon onto a baking sheet 2 inches apart. Sprinkle each cookie with sea salt.

7. Bake 10-12 minutes or until golden around the edges.

Nutritional info (per cookie):
Calories: 149.6
Total Fat: 8.9 g
Cholesterol: 12.9 mg
Sodium: 135.7 mg
Total Carbs: 18.7 g
Dietary Fiber: 0.6 g
Protein: 1.3 g