Category: Cookies

Cake Mix Heath Cookie Bars

10/21/2020

INGREDIENTS
2 Boxes of Betty Crocker Super Moist Butter Recipe Chocolate Cake Mix
1 - 9 oz Bag Heath Pieces (found in the candy isle)
1 cup (or half a bag) Special Dark Chocolate Chips
2 sticks room temp butter
4 eggs

DIRECTIONS
- Pre-heat oven to 350* - shelf on middle. Line a jelly roll pan with parchment paper.
- Combine both boxes of Cake Mix and both sticks of butter in your mixer bowl. Mix on low until butter is fully incorporated into the mix.
- While mixer is on, one at a time, add the eggs, making sure each egg has been incorporated before adding the next egg.
- Add pieces and dark chocolate chips, mix with spoon and not with mixer so the heath pieces don't break up.
- Spread dough evenly on the parchment lined jelly roll pan.
- Bake for 25-35 minutes or until toothpick comes out clean.

If you would rather make these as drop cookies instead of bar cookies, then space the dough 2 inches apart on a baking sheet and bake for 10-12 minutes. Center will be slightly gooey (like a brownie).

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Caramel Apple Snickerdoodles

3/2/2015

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48 Servings

Nutritional Info
per serving:
116 calories; 3g fat; 1g saturated fat;
1g trans fat;
22g carbohydrates; 1g fiber; 15g sugar; 1g protein

COOKIE INGREDIENTS
3 cups all-purpose flour
1 tsp cream of tartar
1 tsp baking soda
2 tsp cinnamon
1 tsp salt
2 sticks (1 cup) butter, softened
1 1/2 cups sugar
2 large eggs
2 tsp caramel extract
1 cup grated granny smith apple (peeled, grated and drained)
COATING
1/4 cup sugar
2 teaspoons cinnamon

INSTRUCTIONS

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
In a medium bowl, combine the flour, cream of tartar, baking soda, 2 teaspoons cinnamon and salt. Mix well and set aside. In a large bowl, combine the butter, 1 1/2 cups sugar, eggs and caramel extract. Mix until creamy. Gradually add the flour mixture until combined. Fold in the grated apples.
Refrigerate for 30-60 minutes until dough is firm.
In a small bowl, combine the 1/4 cup sugar and 2 teaspoons cinnamon. Mix well. Roll the dough into 1-inch balls using the palms of your hands. Roll in the cinnamon-sugar mixture until coated and place onto the prepared baking sheets.
Bake in the preheated oven for 11 to 12 minutes. Cookies will look puffy when done. Allow them to cool for 5 minutes and serve or store, covered.

*Values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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Power Packed Protein Bites

12/19/2014

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INGREDIENTS
1/2 cup coconut oil
1/2 cup pure honey
1 cup oat flour
3/4 cup vanilla protein powder
1 1/2 cups rolled oats
1/2 cup chia seeds
1/2 cup unsweetened shredded coconut
1/3 cup flaxseed meal
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup chocolate chips
3/4 cup dried dates (chopped)

DIRECTIONS

Preheat the oven to 350ºF. Spray the cups of a mini-muffin pan with non-stick.
Heat the coconut oil and honey in a small saucepan over medium-low heat, stirring occasionally, until coconut oil has melted. Set aside.
Add the following ingredients to the bowl of an 8-cup or larger food processor: oat flour, oats, and chia seeds. Pulse a couple of times until the seeds and oats begin to break up. Add the coconut, flaxseed meal, baking powder, and salt. Pulse to mix.
Add the chocolate chips and chopped dried dates and pulse until combined.
Pour the melted coconut oil and honey over the dry ingredients, then pulse just until combined. Transfer to a large bowl and stir well to make sure all ingredients are well-combined.
Scoop by the heaping tablespoonful into the cups of the mini muffin pan. With your fingers, press each gently but firmly to pack and flatten.
Bake for about 12 minutes until set and edges are golden.
Remove from oven, allowing to cool for about 10 minutes. Use a butter knife to help pop each bite out of its respective tin; carefully remove from tin and place on a wire rack until completely cool and set.
Keep at room temperature in an airtight container

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Caramel Macchiato Almond Chocolate Cookies

9/5/2014

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Oh my goodness these cookies are heavenly. So rich and bold - the flavors just sing together. Flourless chocolate cookies made with cocoa, caramel macchiato almonds, and dark chocolate chips. A chocolate & coffee lovers dream cookie!

INGREDIENTS
1 cup Coffee Almonds Caramel Macchiato Flavor (chopped)
3 cups powdered sugar
1/2 cup plus 3 tablespoons cocoa powder
1/2 teaspoon sea salt
1 1/2 cup dark chocolate chips
4 egg whites
1/2 tablespoon instant coffee granules
2 teaspoons vanilla extract

DIRECTIONS

Preheat oven to 350 degrees F. Line a large baking sheet with lightly spray-oiled parchment paper and set aside.
In a small bowl combine instant coffee granules and vanilla. Stir and set aside.
In a medium bowl, combine the chopped almonds, powdered sugar, cocoa, salt, and dark chocolate chips. Stir to combine. Set aside.
In the bowl of a stand mixer, use the whisk attachment to beat egg whites until they are white and foamy, but are not stiff peaks. Switch the power to low and stir in the coffee & vanilla extract.
Remove the beaten egg mixture bowl from mixer and fold in the dry ingredients with a spatula until combined. The batter will be thick, like brownie batter.
Using a tablespoon, drop a heap (about 2 tbsp) of the batter two-inches apart on prepared baking sheet.
Bake cookies for 12-13 minutes, until the cookies are puffed, shiny and cracked. Remove cookies from oven and allow cookies to cool on the baking sheet for 3-5 minutes. Use a spatula to remove cookies from the baking sheet and place on a wire cooling rack to cool completely.

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Cake Mix Heath Cookie Bars

Caramel Apple Snickerdoodles

Power Packed Protein Bites

Caramel Macchiato Almond Chocolate Cookies

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