These scrumptious brownies bring together the best of two worlds ~ my all-time favorite chocolate chip cookies ... and a close-second-favorite classic brownies.  It's a combination that just had to be tried.  No questions asked.

Well, and just as expected, they are indeed quite tasty!  And quite simple, too.

You mix up a batch of brownie batter, put it in the pan, and then drop spoonfuls of chocolate chip cookie dough all over the top so it looks kind of like this:

Bake it all up until the brownie part is all cooked up, and the cookie part is golden brown.  You want something like this:

Now, the only problem with this recipe is that it has caused "The Great Ganache Debate" in our household.  The original recipe calls for topping the brownie yumminess with a layer of ganache.  I had never made ganache before, and had always thought it was difficult.  I was sooooo wrong!  It's way easy.  And apparently, ganache is a new word to Mark.  He thinks it sounds funny, and will now go around the house just randomly saying the word ganache.  I hope this is a phase that passess quickly.

Anyway - the first batch I made, I followed the original recipe and put on the ganache topping.  Don't get me wrong - it's very good this way!  But me being me always tinkering with recipes, I wondered how it would be without the ganache topping.  Both my husband and I found the topping to be a bit overpowering - kind of taking over the whole taste of the brownie.

Ingredients

• Brownies:
• 1 box of brownie mix + ingredients listed on the box. (Or, a batch of your favorite brownie batter.)
• Chocolate Chip Cookie Dough:
• I found that a 1/2 batch of standard chocolate chip cookie dough batter was the perfect amount.  Here are the measurements for a 1/2 batch of dough.
• 1/2 c. (1 stick) unsalted butter
• 1/4 c. + 1/8 c. granulated sugar
• 1/4 c. + 1/8 c. packed brown sugar
• 1/2 tsp. vanilla extract
• 1 egg
• 1 1/8 c. all-purpose flour
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 6 oz. semi-sweet chocolate chips
• Chocolate Ganache:
• 12 oz. semi-sweet chocolate chips
• 3/4 c. heavy whipping cream
• 6 T. unsalted butter

Directions

1. Prepare the Brownie Batter: Prepare the brownie batter, according to the package directions (or according to your favorite brownie's recipe). Place brownie batter in a greased 9x13" pan.
2. Prepare the Chocolate Chip Cookie Dough: In a large bowl combine butter, sugar, brown sugar, and vanilla; beat until creamy. Beat in egg. Combine flour, salt, and baking soda. Gradually add flour mixture to sugar mixture; mix well. Stir in chocolate chips.
3. Drop by spoonfuls onto the brownie batter. Using the palm of your hand, push the cookie dough down into the brownie batter just a little bit.
4. Bake: Bake for 35-40 minutes in a 350 degree preheated oven. When they’re done, take them out and let them cool completely (for about an hour).
5. Prepare the Chocolate Ganache: (skip this step for the naked version) In a small saucepan, heat cream and butter until just before the boiling stage. Pour over the chocolate chips. Let sit for about 30 seconds. Stir until smooth. I found that whisking the mixture with a fork worked great to get the chocolate chips melted and the ganache smooth. Pour ganache over the brownies and let set before cutting.

Enjoy!

Read more at http://www.thekitchenismyplayground.com/2011/02/chocolate-chip-cookie-dough-brownies.html#OdD5SMe8XYKC7WHb.99

These Pumpkin Spice Cookies with Cinnamon Cream Cheese Frosting are cookies from Nancy and my childhood.  They are made with love from our mom’s decades old recipe and taste like a bite of the Holidays.  Cake-y and pumpkin-y with a smear of sweet cream cheese frosting these are a great cookie to make for Thanksgiving, Christmas or especially a Christmas Cookie Exchange.

In a mixer cream the butter and sugar until light and fluffy. Add eggs and pumpkin and mix well.  Sift flour, baking powder, salt and spices together and fold into cookie batter.  Mix until well blended.  At this point you can add the nuts if you like.  We did not.

Drop a spoonful of the cookie batter onto a cookie sheet.  Bake in a 350 degree oven for approximately 15 minutes.

Here are the Pumpkin Spice Cookies straight out of the oven.  Super cake-y and pumpkin-y.  Mmmm … mmm … good.  Allow the cookies to completely cool. This recipe made 3 dozen cookies.

INGREDIENTS:

• Pumpkin Spice Cookies:
• 1/2 Cup Butter (Sweet Cream Salted)
• 1 Cup Sugar
• 2 Eggs
• 1 Cup Canned Pumpkin
• 2 Cups Flour
• 4 tsp. Baking Powder
• 1 tsp. Salt
• 2 1/2 tsp. Cinnamon
• 1/2 tsp. Nutmeg
• 1/4 tsp. Ginger
• 1 Cup Chopped Walnuts or Pecans (optional)
• Cookie Sheets
• Parchment Paper
• Cinnamon Cream Cheese Frosting:
• 1/2 Cup Butter (Sweet Cream Salted)
• 8 oz. block of Cream Cheese
• 3 tsp. Vanilla
• 4 cups Powdered Sugar
• 1 tsp. Cinnamon

DIRECTIONS:

1. Pumpkin Spice Cookies:
2. In a mixer cream the butter and sugar until light and fluffy.
3. Add eggs and pumpkin and mix well.
4. Sift flour, baking powder, salt and spices together and fold into cookie batter.
5. Mix until well blended.
6. Drop a spoonful of the cookie batter onto a cookie sheet.
7. Bake in a 350 degree oven for approximately 15 minutes.
8. Allow to cool.
9. Frost with Cinnamon Cream Cheese Frosting
10. Cinnamon Cream Cheese Frosting:
11. Beat cream cheese, butter and vanilla in a mixer until blended.
12. Add powered sugar a cup at a time and continue to mix until sugar is incorporated.
13. Finally, add cinnamon.

thanks done share recipes to : www.twosisterscrafting.com/pumpkin-spice-cookies/

S’mores Cookies are going to be the official cookie of Summer this year! They are so chewy and full of s’mores flavor; I really can’t say no. I may or may not have eaten 3 for breakfast a few mornings ago. (Ps. Hi! It’s me, Karli, again! Don’t remember me? We met over in this recipe!)

There is quite a bit in this recipe that makes it 100% campfire-s’more-goodness approved. First, the graham cracker crumbs. The graham cracker crumbs actually replace some of the flour in this recipe! This definitely gives the cookies the signature graham cracker taste without being overbearing.

Next comes the cutest little marshmallow bits. Think of the little marshmallows that you find in hot chocolate powder.. YES! Those! I found them at the store a few weeks back and had to buy them. They were destined for this recipe! You can find them either by the marshmallows in your grocery store or on amazon.

Last, but certainly not least, mini chocolate chips. I chose mini chocolate chips for this recipe so they paired well with those tiny marshmallows. They go together just like s’mores and camping do- PERFECTLY. The cookies are LOADED with these goodies. There is just enough dough to hold it all together. Just the way I like it!

TIPS FOR THE PERFECT S’MORES COOKIE:
Load the dough up with marshmallows and chocolate chips! The more the merrier!
Use a cookie scoop to make sure the cookies are the same size, thus ensuring equal cook time!
I always use parchment paper– This takes away the guessing game of if you should use non stick spray or not.
Take the cookies out of the oven just a tad before you think you should! Once they are no longer glossy on the tops, pull those babies out! They will cook more on the hot pan after coming out of the oven.

Ingredients

• 1/2 cup butter room temperature
• 2/3 cup brown sugar
• 1 egg
• 2 tsp vanilla
• 1 tsp corn starch
• 1 tsp soda
• 1/2 tsp salt
• 1 1/2 cup flour
• 2/3 cup graham cracker crumbs approx 4 crackers crushed
• 1 cup marshmallow bits
• 1/2 cup mini chocolate chips

Instructions

1. Preheat oven to 350°.
2. Cream butter and brown sugar.
3. Scrape sides and add egg and vanilla. Mix well.
4. Sift together cornstarch, soda, salt, flour, and graham cracker crumbs. Gradually add the dry ingredients to the butter/sugar mixture while mixing slowly.
5. Mix until just combined. Over mixing the flour will result in stiff cookies. Gently fold in the marshmallow bits and mini chocolate chips.
6. Scoop into balls and place on a parchment paper lined cookie sheet. Use your fingers to press down the tops of the balls a little.
7. Bake at 350° for 8-10 minutes. To insure that the cookies stay chewy and soft, you’ll want to pull them when the cookies are no longer glossy on the top. Don’t wait until they are golden brown! They cookies will firm up as they cool.
8. Cool on the pan for 5 minutes and then transfer to a wire rack. Enjoy with a tall glass of milk.

thanks done share recipes to : https://butterwithasideofbread.com/smores-cookies/

These healthy gluten free chocolate chip cookies are what you and I have been waiting for since the very day I was told I needed to go gluten free.

best things about these healthy chocolate chip cookies?
Gluten free
Low-sugar
No oil or Butter added!
This all means I get to eat more cookies!

I made these rocking flourless double chocolate chip cookies not too long ago and oh my word YUM.

However, they definitely are not the healthiest in the world. They are what got me kicked into gear to re-create myself a healthy and gluten free chocolate chip cookie.

let’s be honest we all need healthy chocolate chip cookies in our life, right? here is why.
They complete your soul. Not enough reason? Alright.
Pulled together with just 7 easy and simple ingredients I bet you’ve got on hand NOW. Meaning you are getting cookies, like, right now.
The sweet and natural ingredients complete these healthy gluten free chocolate chip cookies and really complete my soul. With such simple ingredients, they are still sinfully delicious, moist and so easy to pull together.  Told you it’s a winner.

ingredients:

• 1 cup gluten-free flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup honey (agave nectar for vegan diet)
• 4 Tablespoons creamy peanut butter
• 4 ounces unsweetened applesauce
• 3 ounces 70-88% dark chocolate bar, crushed
• 1/4 cup mini chocolate chips

directions:

1. Preheat oven to 350° F
2. Prepare baking sheet with parchment paper or silicone mat
3. In a medium bowl add the flour, baking powder, and salt. Mix together.
4. Stir in the vanilla extract, honey, peanut butter, applesauce. Stir until fully combined.
5. Fold in the crushed dark chocolate and mini chocolate chips
6. Mixture will be slightly sticky. Drop the dough onto baking sheet by the Tablespoon.
7. They were not spread out during being baked so make sure you have them looking the way you want them to look. I personally like to flatten them and make them more of a circle cookie.
8. Bake them for 8-11 minutes or until they have risen and are golden brown.

thanks done share recipes to : https://www.veggiebalance.com/healthy-gluten-free-chocolate-chip-cookies/

I absolutely love all things birthday cake-flavored. I am definitely not the person that says “it was good it was just really sweet.” Most likely I’d say “great can I have yours?” Which is why I always got the double doozies from Great American Cookie in the mall. I could eat way more than I’d like to admit. So I decided to come up with a homemade version, and I love the way these turned out!

I used a little bit of a variation of the regular cake-mix cookie recipe that I love. You start by mixing the cake mix, vegetable oil, and eggs in a bowl which is part of the standard cake mix cookie. I added in extra sprinkles, softened butter and MARSHMALLOW FLUFF. The fluff made these cookies so sweet and chewy!!! The confetti cake mix also has that very specific birthday cake taste which worked perfectly. Put the dough in the fridge for about 15 minutes so that it’s easier to work with. In the meantime you can make the frosting. It’s a classic vanilla buttercream made with butter, powdered sugar and vanilla. Cream the butter until smooth and then add in half of the powdered sugar. Once it’s smooth, add in the vanilla and water. Start with 1 tablespoon because we don’t want it to be too thin. It needs to hold up between the two cookies. Mix in the rest of the powdered sugar.

Remove the dough from the fridge. Prepare cookie sheets with parchment paper and preheat the oven to 350 degrees. In a small shallow bowl, pour the sanding sugar. You can use any colors- I used a mix of pink and blue. There are two different methods you can use to form these cookies. You can roll them into balls and then roll them into the bowl of sanding sugar. You can also scoop out them out by tablespoons and sprinkle them with the sugar once they are on the tray. I did both and they both came out pretty much the same, it’s just preference. Bake them for about ten minutes and then let them cool. When assembling the sandwiches, lay half of the cookies upside down and then spread or pipe a tablespoon of frosting onto each. Lightly press another cookie right-side-up to finish!

These cookies are great for birthday parties, kids events, or because it’s Friday. I’d love to hear if you try them out!

Ingredients
For the cookies:
1/4 cup colored sanding sugar
1 package confetti cake mix
1/2 cup vegetable oil
2 tbsp sprinkles
3/4 cup marshmallow fluff
1/3 cup butter, softened
1 egg
For the frosting:
1 cup butter, softened
4 cups powdered sugar
1 tbsp water *more if needed
1 tsp vanilla extract
Instructions
For the cookies:
Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Place the sanding sugar in a shallow bowl.

Melt the fluff in the microwave for about ten seconds. Just to make it slightly easier to mix.

Beat the cake mix, fluff, butter, oil, and egg in a large bowl with an electric mixer or use a standing mixer. Stir in the extra sprinkles.

Place the dough in the fridge for about 15 minutes so that it hardens up a bit.

Shape the dough into 1" balls and then roll them in the sanding sugar. Alternatively, you can also use a tablespoon and then place the sanding sugar on the dough after they are on the trays.

Place 2" apart on the prepared cookie sheets and bake for 10 minutes or until lightly browned.

Cool on cookie sheets for about 2 minutes, then move to a rack to cool.

For the frosting:
In a large bowl, cream the butter into smooth.

Add 2 cups of the powdered sugar and continue to mix.

Add the vanilla extract and 1 tbsp of water. Mix until smooth.

Add the remaining powdered sugar and mix. If the frosting is too thick add 1 more tbsp of water. Make sure that it doesn't get too thin since we will be using it between two confetti cookies.

Assembly:
Lay one cookie down for the base. Pipe or spread frosting with a knife. I used a generous amount, but feel free to adjust the portion to your liking. The approximate amount for each is a tablespoon.

thanks done share recipes to : www.mysimplysweetlife.com/confetti-cookie-sandwiches/

So today I’m sharing these bakery style double chocolate chip cookies. They’re similar to my soft-batch double chocolate cookies or Hershey’s double chocolate cookies. But there’s a few key differences that make these cookies just like the ones from your favorite bakery.

They’re soft, thick, chewy & slightly gooey on the inside. But they have these delicious, slightly crispy edges that make for the perfect cookie texture.

Then they’re filled with so much chocolate-y goodness. We get the chocolate flavor by using both melted chocolate & cocoa powder in the batter. I found this created the perfect chocolate taste that’s both rich & fudgy without being too strong. I recommend using 50%-60% melted dark chocolate – but you could use 70% if you prefer an extra rich flavor, or even semi-sweet if you’d rather a little sweeter.Close up of someone holding a double chocolate chip cookie between their fingers. Glass of milk and more cookies in the foreground. www.justsotasty.com

Then you could make these double chocolate chunk cookies by using chocolate chunks or make double chocolate chip cookies with white chocolate chips. Either is delicious (clearly I’ve done both).

Finally, to ensure your cookies stay thick & chewy, we need to chill the dough. This is key for bakery style double chocolate chip cookies. After we’re done making the dough, form it into balls about 1/4 cup of batter each (we’re going BIG here), then the dough gets chilled in the fridge.Double chocolate chip cookie and glass of milk with cookies on a wire cooling rack in the background.

At this point, you can either freeze the dough balls so you have a freezer full of double chocolate chip cookies in case of emergency or you can bake the cookies right away. I like to freeze the dough because I can’t be trusted with a full batch of warm, out of the oven cookies….

But hey – maybe you have more self control??

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter , softened to room temperature
• 2 oz dark chocolate , melted (50%-70% cocoa solids)
• 2/3 cup brown sugar , packed
• 1/3 cup granulated sugar
• 1 large egg
• 1 1/2 teaspoon vanilla extract
• 1 cup chocolate chips , I used dark

Instructions
In a medium bowl whisk together the flour, cocoa powder, baking soda & salt.

In a separate bowl beat together the butter, melted chocolate, brown sugar & white sugar. Once combined, beat in the egg & vanilla extract.

Turn off the mixer and stir in about 1/2 of the flour mixture, the beat in the second half with your electric mixer.

Turn off the mixer and fold in the chocolate chips.

Form the dough into balls about 1/4 cup of batter each.* I got 9 total. Place on a plate, cover with clingfilm and chill for at least 2 hours.

Once ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper or a silicone baking mat. Place cookies 3 inches apart on the sheets, and bake for 12-14 minutes, or until the tops look just set.

Recipe Notes
*Flatten the cookie dough balls slightly if you prefer flatter cookies.

**After chilling the cookie dough balls, they can be placed in a ziploc bag and frozen. Then bake the cookie dough balls from frozen - they'll likely take about 1 extra minute to bake.

thanks done share recipes to : https://www.justsotasty.com/bakery-style-double-chocolate-chip-cookies/

Well, my friends, it could not be any more simple. You’ll also find the end results to be something pretty magical, in this case having no bake cookies tasting like a healthy Ferrero Rocher chocolate!

I think many assume that no bake cookies need to have peanut butter in them to hold up, but that really isn’t the case. Unless you want your cookies tasting like peanut butter, it’s not necessary at all.

For these particular cookies, swapping out the peanut butter with homemade ‘Nutella’ (or chocolate hazelnut spread) was the key.

I’ve been on a huge cookie kick lately, as evidenced by this coconut chocolate no bake cookies recipe and these chocolate peanut butter ones.

It was high time for me to throw some variation into the mix, and something about the added hazelnuts got a big tick on my book.

These no bake cookies could not be any easier to whip up to satisfy both the cookie craving, the chocolate craving and the healthy fix to satisfy any sweet tooth.

Not only are these no bake chocolate hazelnut cookies paleo and vegan-friendly, they also tick quite a few other boxes. They are suitable for those following a ketogenic and low carb diet (thanks to the homemade hazelnut butter- see recipe below!), but they are also naturally sugar free and dairy free.

These are your guilt-free and healthy cookies which literally take less than 5 minutes to whip up- You really have no excuses. Because they are keto friendly, they are super satisfying too!

Ingredients

• 3/4 cup coconut flour
• 2 cups chocolate hazelnut spread of choice I used homemade 'Nutella'
• 1/2 cup sticky sweetener of choice I used monk fruit maple syrup
• 1 cup crushed hazelnuts
• 1 tbsp liquid of choice * See notes

Instructions

Line a large plate with parchment paper and set aside.

In a large mixing bowl, add all your ingredients and mix very well, until a dough is formed. If the batter is too thick, add liquid of choice. If the batter is too thin, add a little extra liquid of choice.

In a small mixing bowl, add your crushed hazelnuts. Using your hands, roll the dough into small balls. Roll each ball into the crushed hazelnuts before placing on the lined plate. Press each ball into a cookie shape and refrigerate until firm.

If desired, drizzle with melted chocolate.

Recipe Notes
* This may not be needed at all- Only use it if batter is too thick and you have difficulty rolling balls in the crushed hazelnuts.

No Bake Paleo Vegan Chocolate Hazelnut Cookies (Keto, Low Carb, Sugar Free) can be kept at room temperature, but are best refrigerated or frozen.

thanks done share recipes to : https://thebigmansworld.com/2018/02/01/no-bake-paleo-vegan-chocolate-hazelnut-cookies-keto-sugar-free-low-carb/

This chocolate chip cookie recipe is even BETTER than the Doubletree Chocolate Chip Cookie recipe!! It’s gooey and full of chocolate, oats, and walnuts. Plus, they’re HUGE!

INGREDIENTS:

• 1/2 cup old fashioned oats
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 cup unsalted butter, melted
• 3/4 cup brown sugar, packed
• 3/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon lemon juice
• 2 large eggs
• 3 cups chocolate chips (use your favorite kind)
• 1 1/2 cups chopped walnuts

DIRECTIONS:

1. Place oats in a small food processor or blender and grind until they turn powdery. Place them in a medium sized bowl and whisk in the flour, baking soda, salt, and cinnamon. Set aside.
2. Stir together melted butter, brown sugar, and granulated sugar until smooth. (No mixer needed – just use a wooden spoon or spatula!) Stir in vanilla, lemon juice, and eggs. Stir until smooth, then stir in flour mixture. Mixture may be slightly lumpy because of the ground oats. Stir in chocolate chips and walnuts.
3. Line a cookie sheet with wax or parchment paper or a silicone baking mat. Scoop 1/4 cupfuls of the dough into balls and place on the cookie sheet. You do not need to space them; this is just for chilling. Cover well with plastic wrap and chill at least 4 hours or overnight before baking.
4. Preheat oven to 350°F. Place cookies well spaced on cookie sheets lined with parchment paper or silicone baking mats. Slightly depress each ball with the palm of your hand.
5. Bake for 13-17 minutes. Do not over bake – these are best a bit under done.

thanks done share recipes to : https://www.crazyforcrust.com/doubletree-chocolate-chip-cookies-recipe/print/

We have been meaning to make almond flour cookies for some time as we love almonds.

We use almonds all the time in our raw dessert recipes and this is our first time using in a baked cookie.


The almond flour mixed with the coconut flour provide wonderful flavor and texture to these chocolate chip cookies.

As much as we love raw cookies, nothing beats a warm cookie right out of the oven, do you agree?

These almond meal chocolate chip cookies are soft and delicious… oh just so perfect. Especially with a glass of coconut milk. Or a cup of coffee.

Ingredients

• 2/3 cup almond flour*
• 1/3 cup coconut flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/3 cup sugar
• 1 tsp vanilla extract
• 1 whole egg**
• 1/4 cup coconut oil
• 1/3 cup chocolate chips

Directions

1. Preheat oven to 350 degrees.
2. Place all ingredients into a bowl and stir together.
3. Batter will be slightly thick and dry. If too dry, add in about 2-4 tbsp coconut milk or almond milk.
4. Scoop cookie dough batter onto cookie trays.
5. Using your fingers gently pat cookies flat or till desired thickness.
6. Bake cookies for about 12 minutes.
7. Let cool a little as they are delicate.

Notes

*as we mentioned above, we took whole almonds and place in food processor. pulse till small pieces like flour. it will be a little chunky, which we liked! We have also used store bough almond flour and they worked too.

**we have not tested these without an egg yet. but could do 1 1/2 tbsp flax with 3 tbsp water to make flax gel

thanks done share recipes to : purelytwins.com/2012/04/13/almond-meal-chip-cookies/