This quick and irresistible dessert feels fancy but comes together easily, making it perfect for holidays, parties or anytime you want a treat that looks impressive with minimal effort. The pecan cream pie filling is adapted from Together as a Family and it’s absolutely dreamy.

Why You’ll Love This Recipe

• Creamy cheesecake filling with just the right touch of sweetness.
• Crunchy toasted pecans add the perfect nutty texture to every bite.
• Easy to make ahead and assemble right before serving.

Ingredients for Cheesecake Cannolis

• Heavy whipping cream
• Powdered sugar
• Cream cheese
• Brown sugar
• Kosher Salt
• Pure maple syrup
• Toasted pecans
• Cannoli shells

How to Make Pecan Cheesecake Cannolis

1. Whip the Cream: In a mixing bowl, beat the heavy whipping cream with powdered sugar until stiff peaks form. Place in another bowl and set aside.

2. Make the Cheesecake Filling: Add softened cream cheese, brown sugar, maple syrup and chopped pecans to the mixer bowl. Beat until smooth and creamy.
3. Fold Together: Gently fold the whipped cream into the cream cheese mixture until well combined and fluffy.
4. Chill the Filling: Cover and refrigerate for at least 2 hours or overnight for best texture.

5. Fill the Cannoli Shells: Spoon or pipe the chilled cheesecake filling into cannoli shells just before serving.

6. Garnish: Sprinkle the ends with reserved pecans or a light dusting of powdered sugar.

If you are looking for something new and different to make this holiday season, try these pecan cream pie cannolis or this Pumpkin Cannoli recipe for a fun twist.

These Pecan Cheesecake Cannolis are a decadent yet simple dessert everyone will love. They’re perfect for holiday gatherings, dinner parties or just a sweet treat to enjoy at home.

If you try this Pecan Cheesecake Cannolis recipe, let me know how it turns out and leave a star rating and comment below!

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Pecan Cheesecake Cannolis

Pecan Cheesecake Cannolis are a decadent dessert with crispy shells and creamy maple cheesecake filling mixed with toasted pecans. Easy to make ahead and perfect for holidays or parties!

Course Desserts

Keyword no bake desserts

Prep Time 10 minutes minutes

Chill Time 2 hours hours

Servings 18

Calories 236kcal

Author Milisa

Ingredients

• 1 cup heavy whipping cream
• ⅓ cup powdered sugar
• 2 8 ounces cream cheese softened
• ¼ cup maple syrup pure – not pancake syrup
• ½ cup brown sugar
• ¼ teaspoons kosher salt
• 1 ½ cups pecans toasted and chopped fine (1/2 cup for garnish)
• 18 cannoli shells

Instructions

• Beat the heavy whipping cream with powdered sugar in a mixer bowl until stiff peaks form. Set aside in another bowl.
• Add softened cream cheese, brown sugar, salt, maple syrup and 1 cup of chopped pecans. Beat until smooth and creamy.
• Fold the whipped cream into the cream cheese mixture until well combined and fluffy.
• Cover and refrigerate for at least 2 hours or overnight for best texture.
• Spoon filling into a piping bag. Pipe the chilled cheesecake filling into cannoli shells just before serving.
• Garnish: Sprinkle the ends with reserved pecans.

Video

Notes

Filling can be made up to 3 days in advance. Keep in an airtight container in the refrigerator until ready to serve.

Filled cannolis can be refrigerated for 1-2 days but will not stay crisp.

If you can’t find cannoli shells the filling can be piped into small glasses and layered with crushed graham crackers or ice cream sugar cones. Serve in pie form in a premade graham cracker crust. 

Nutrition

Calories: 236kcal | Carbohydrates: 23g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 15mg | Sodium: 38mg | Potassium: 65mg | Fiber: 1g | Sugar: 14g | Vitamin A: 200IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 4mg

More Pecan Desserts You’ll Love

Brown Sugar Pecan Pie Bars

Pecan Pound Cake

Bourbon Balls

Mini Turtle Cheesecakes

The post Pecan Cheesecake Cannolis appeared first on Miss in the Kitchen.

These caramel pretzel bites are easy enough for a weeknight snack and fancy enough for holiday parties or gifting. No candy thermometer needed and it’s an irresistible snack that everyone will love.

Why You’ll Love This Recipe

• Perfect combination of salty, sweet, and crunchy
• Quick to make with pantry staples
• Great for after school snacking, hostess gift or movie night popcorn

Ingredients for Salted Caramel Peanut Butter Pretzel Bites

• Butter – I like salted butter but unsalted works too
• Brown sugar
• Light corn syrup
• Vanilla extract
• Baking soda
• Peanut butter stuffed pretzel bites

How to Make Salted Caramel Peanut Butter Pretzel Bites

1. Combine in a saucepan. Add butter, brown sugar, and light corn syrup to a large saucepan. Bring to a boil over medium heat, stirring occasionally.

2. Make the caramel. Boil for about 5 minutes, then remove from heat and stir in vanilla extract and baking powder. The mixture will foam slightly.

3. Add the pretzels. Pour the peanut butter stuffed pretzel bites directly into the pan. Stir gently until all the pretzels are well coated in caramel.

4. Bake until crisp. Spread the coated pretzels onto a parchment-lined baking sheet in an even layer. Bake at 250°F for 30 minutes, stirring halfway through.
5. Cool and enjoy. Let cool completely before breaking apart. Store in an airtight container for up to a week.

These Salted Caramel Peanut Butter Pretzel Bites are simple to make, ridiculously good and impossible to stop eating. Try them once and they’ll be an all-time favorite!

Have you tried this easy snack recipe? Leave a comment and rating — I’d love to hear how they turn out!

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Salted Carmel Peanut Butter Pretzel Bites

Sweet, salty, and crunchy, these Salted Caramel Peanut Butter Pretzel Bites are an easy homemade snack everyone loves. The perfect treat for parties, gifting or movie night!

Course Desserts

Cuisine American

Keyword candy, Crunchy Snacks

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

cooling 1 hour hour

Servings 42

Calories 205kcal

Author Milisa

Ingredients

• 1 cup butter salted or unsalted
• 2 cups brown sugar
• ½ cup light corn syrup
• 1 tablespoon vanilla extract
• ½ teaspoon baking soda
• 44 ounces peanut butter stuffed pretzels

Instructions

• Add butter, brown sugar and corn syrup to a large pan or dutch oven. Bring to a boil over medium heat, stirring occasionally.
• Boil for 5 minutes, then remove from heat and stir in vanilla extract and baking soda. The mixture will foam slightly.
• Pour the peanut butter stuffed pretzel bites directly into the pan. Stir gently until all the pretzels are well coated in caramel.
• Spread the coated pretzels onto a parchment-lined baking sheet in an even layer. Bake at 250°F for 30 minutes, stirring halfway through.
• Let cool completely before breaking apart. Store in an airtight container for up to a week.

Notes

• Add chocolate: Drizzle with melted chocolate or white chocolate once cooled.
• Gift idea: Package in cellophane bags with ribbon or mason jars for easy homemade gifts.
• Storage: Store at room temperature in an airtight container up to a week.

Nutrition

Serving: 10pieces | Calories: 205kcal | Carbohydrates: 37g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 422mg | Potassium: 82mg | Fiber: 1g | Sugar: 14g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

More Caramel Treats You Will Love

Caramel Popcorn

Caramel Ritz Cookies

Salted Caramel Cookie Bars

White Chocolate Caramel Macadamia Nut Fudge

The post Salted Caramel Peanut Butter Pretzel Bites appeared first on Miss in the Kitchen.

Christmas Cookies are my favorite thing to bake. My grandma’s Best Ever Sugar Cookies are always on the list of favorites and these Peppermint Chocolate Chip Cookies are always requested.

Ingredients Needed for Peppermint Chocolate Chip Cookies

• Butter: Use salted butter or unsalted butter.
• Granulated Sugar
• Brown Sugar
• Eggs
• Vanilla Extract
• All Purpose Flour
• Baking Soda
• Kosher Salt
• Chocolate Chips: I am using semi-sweet, milk chocolate chips or dark chocolate chips work too.
• Peppermint Kisses

How to Make Peppermint Chocolate Chip Cookies

1. Unwrap the peppermint kisses and chop into small pieces. Set aside.

2. Add butter to a mixing bow and beat with an electric mixer until softened.
3. Next add granulated sugar and brown sugar. Mix at medium speed until fluffy.
4. Add the eggs and vanilla, mixing until combined.

5. Turn the mixer off and add flour, baking soda and salt.
6. Mix at low speed until incorporated, raise to medium speed, mixing 1 minute or until well combined.
7. Fold in chocolate chips and chopped peppermint kisses.

8. Line rimmed baking sheets with parchment paper and scoop cookie dough into 1 1/2 inch balls. Place on the lined baking sheets about 2 inches apart.
9. Bake for 10 minutes for softer cookies and 12 minutes for crunchy cookies.
10. Remove from oven and top cookies with additional chocolate chips if desired. Cool on the baking sheet about 2 minutes.
11. Move to a wire rack to cool completely.

Recipe Notes and Variations

• Make Peppermint Cookie Bars: Butter a jelly roll pan and press dough into the pan in an even layer. Bake at 350° for 20-25 minutes or until crisp around the edges and center is set.
• Storage: Store cooled cookies in an airtight container 4-5 days.
• Make in Advance: Cookie dough can be made in advance. Scoop cookie dough onto lined baking sheets, freeze 4 hours. Place in a freezer bag and freeze up to 3 months. Bake from frozen, adding 5 minutes to baking time.
• Add-Ins: Chopped pecans or walnuts are great mixed in with the chocolate chips.

More Chocolate Chip Cookies to Bake

• Chocolate Chip Biscotti
• Chocolate Chip Sprinkle Cookies
• Chocolate Chip Walnut Cookies
• Chocolate Chip Sugar Cookies

If you love the classic chocolate chip cookie, these festive peppermint kiss cookies are sure to be a hit.

Add these Peppermint Chocolate Chip Cookies to your holiday baking list for a new favorite Christmas cookie that Santa and everyone on his list will crave.

Have you tried this Peppermint Chocolate Chip Cookies recipe? Leave a comment and rating below!

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Peppermint Chocolate Chip Cookies

Peppermint Chocolate Chip Cookies are the classic with a Christmas twist adding in Peppermint Kisses and they are the best addition to any cookie box!

Course Cookies

Cuisine American

Keyword chocolate chip cookies, Christmas cookies, peppermint kisses

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 40

Calories 196kcal

Author Milisa

Ingredients

• 1 cup butter salted or unsalted
• ¾ cup granulated sugar
• ¾ cup brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 ¼ cups all purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 2 cups chocolate chips plus more for garnish
• 10 ounces Hershey's Candy Cane Kisses unwrapped and coarsely chopped

Instructions

• Preheat oven to 350 degrees°.
• Add butter to a mixer bowl and beat at medium speed until creamy about 2 minutes.
• Add granulated sugar and brown sugar, mixing until fluffy.
• Next add eggs and vanilla extract mixing until combined.
• Add flour, salt and baking soda, mix just until combined. Fold in chocolate chips and chopped Candy Cane Kisses.
• Scoop onto a greased or lined baking sheet about 2 inches apart.
• Bake for 10 minutes for soft cookies and 12 minutes for crunchy cookies.
• Remove from oven.
• Top each cookie with more chocolate chips if desired.
• Cool on baking sheet 2 minutes before removing to a wire rack to finish cooling.

Notes

• Make Peppermint Chocolate Chip Cookie Bars: Butter a jelly roll pan and press dough into the pan in an even layer. Bake at 350° for 20-25 minutes or until crisp around the edges and center is set.
• Storage: Store cooled cookies in an airtight container 4-5 days.
• Make in Advance: Cookie dough can be made in advance. Scoop cookie dough onto lined baking sheets, freeze 4 hours. Place in a freezer bag and freeze up to 3 months. Bake from frozen, adding 5 minutes to baking time.
• Add-Ins: Chopped pecans or walnuts are great mixed in with the chocolate chips.

Nutrition

Serving: 1g | Calories: 196kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 148mg | Fiber: 1g | Sugar: 17g

The post Peppermint Chocolate Chip Cookies appeared first on Miss in the Kitchen.

Every Christmas I make Christmas Cookies for family, friends and neighbors. I love having no bake treats to add in and these festive Rice Krispie Christmas Treats are the perfect addition.

Ingredients Needed for Christmas Tree Rice Krispies Treats

• Butter: I like to use salted butter but unsalted will also work.
• Marshmallows: Large or mini marshmallows.
• Rice Krispies Cereal
• Green Candy Melts
• Holiday Sprinkles

How to Make Christmas Rice Krispies Treats

1. Butter a rimmed cookie sheet or spray with non-stick cooking spray.
2. Add remaining butter to a large saucepan and place over medium heat.
3. Melt butter and then add the marshmallows.
4. Stir often until marshmallows are melted.

5. Add half of the Rice Krispies, mixing until combined. Add the remaining cereal, mixing until marshmallow mixture completely coats the cereal.
6. Pour cereal mixture into the buttered pan. Press into an even layer using buttered hands or slightly damp hands.
7. Set aside to cool.

8. Use a Christmas Tree cookie cutter to shape the treats and place on a clean baking sheet.

9. Melt candy melts in a pan over low heat or in the microwave until smooth.
10. Dip Christmas tree treats into the candy melts, using an off set spatula or spoon to even out the candy if needed.
11. Place candy side up on the baking sheet. Top with sprinkles and allow candy to set up.

Recipe Notes

• Storage: Store Rice Krispies Treats in an airtight container with a piece of parchment paper in between layers at room temperature for 4- 5 days.
• Variations: Add vanilla extract or peppermint extract to the marshmallow mixture for extra flavor.
• Decorations: Decorate with a drizzle of melted white chocolate or mini m&m candies.
• Package for Gifts: Place marshmallow Rice Krispies treats into a cellophane bag and tie with a ribbon for a festive addition to any cookie box.

I try to get all of the little kids in our family gathered up a day or two before Christmas to decorate cookies and these Rice Krispies Christmas trees are fun to make with kids. Plus

More Easy No Bake Treats to Try

• No Bake Cookies
• Chocolate Peanut Butter Cereal Bars
• White Trash (Christmas Junk Mix)
• Cinnamon Toast Crunch Bars

If you are looking for an easy holiday dessert give these Christmas Tree Rice Krispies Treats a try! They are quick to make and everyone loves them!

Have you made this Christmas Tree Rice Krispies Treats recipe? Leave a comment and rating below!

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Christmas Tree Rice Krispies Treats

Christmas Tree Rice Krispies Treats are an easy no bake dessert that are easy to make and fun to eat! Add these festive treats to your holiday desserts list.

Course No Bake Desserts

Cuisine American

Keyword Christmas Dessert

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Cooling 30 minutes minutes

Servings 36

Calories 88kcal

Author Milisa

Ingredients

• 5 tablespoons butter divided use
• 12 ounces marshmallows
• 8 cups Rice Krispies cereal
• 12 ounces Candy Melts Green
• Sprinkles

Instructions

• Butter a rimmed cookie sheet with 1 tablespoon of butter or spray with nonstick spray.
• Add 4 tablespoons of butter to a large pan and place over medium heat.
• When the butter is melted add the marshmallows.
• Stir often until marshmallows are melted.
• Add half of the Rice Krispies, mixing until combined. Add the remaining cereal, mixing until marshmallow mixture completely coats the cereal.
• Pour into the buttered pan. Press into an even layer using buttered hands or slightly damp hands.
• Set aside to cool.
• Use a Christmas Tree cookie cutter to shape the treats and place on a clean baking sheet.
• Melt candy melts in a pan over low heat or in the microwave until smooth.
• Dip Christmas tree treats into the candy melts, using an off set spatula or spoon to even out the candy if needed.
• Place candy side up on the baking sheet. Top with sprinkles and allow candy to set up.

Notes

• • Storage: Store Rice Krispies Treats in an airtight container with a piece of parchment paper in between layers at room temperature for 4- 5 days.
  • Variations: Add vanilla extract or peppermint extract to the marshmallow mixture for extra flavor.
  • Decorations: Decorate with a drizzle of melted white chocolate or mini m&m candies.
  • Package for Gifts: Place marshmallow Rice Krispies treats into a cellophane bag and tie with a ribbon for a festive addition to any cookie box.

Nutrition

Calories: 88kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 57mg | Potassium: 9mg | Fiber: 0.03g | Sugar: 9g | Vitamin A: 462IU | Vitamin C: 4mg | Calcium: 1mg | Iron: 2mg

The post Christmas Tree Rice Krispies Treats appeared first on Miss in the Kitchen.

These cookies are gluten-free and have no flour or butter. They are made similar to molten lava cakes with a glorious texture that will remind you of brownies. They are crunchy around the edges and perfectly chewy on the inside.
Nothing makes my kids as happy as a batch of fresh baked cookies. I often make classic Chocolate Chip Cookies or Chocolate Chip Biscotti but these chocolate volcano cookies were a nice change to the regular cookie rotation.

Why You Will Love these Chewy Chocolate Cookies

• Easy Recipe: Only a few ingredients to bake cookies that are one of the most delicious chocolate desserts. You don’t even need a mixer!
• Great for Holidays: This cookie recipe is perfect for chocolate lovers and makes a great addition to Christmas Cookie exchanges or for Valentine’s Day. 
• Decadent Dessert: These chocolate cookies are decadent and delicious on their own and even better served with a scoop of your favorite ice cream.

Ingredients for Chocolate Lava Cookies

• Powdered Sugar
• Unsweetened Cocoa Powder
• Salt
• Egg Whites – room temperature
• Vanilla Extract
• Semi-Sweet Chocolate Chips

How to Make Flourless Chocolate Cookies

1. Line two cookie sheets with parchment paper.

2. In a large bowl add powdered sugar, cocoa powder and salt.
3. Whisk together until well combined.
4. Separate egg whites into a medium bowl and vanilla whisk in vanilla. I do not actually whip the egg whites, just blend with the vanilla. 
5. Pour into the dry ingredients and beat with a wooden spoon until smooth. You can use an electric mixer on low speed but this dough comes together really easy with a spoon.
6. Fold in chocolate chips.

7. Set aside for about 5 minutes to rest.
8. Scoop dough with a medium-size cookie scoop or tablespoon about 3 inches apart on the baking sheet.
9. Bake 15 minutes our until cookies are set and look crackly.
10. Cool slightly on cookie sheet and then move to a wire rack to cool completely.

Scroll to bottom for Full Printable Recipe.

Should You Whip the Egg Whites?

I do not whip the egg whites. A few people have commented that they had better luck whipping them before mixing into the dry ingredients. After making these a few times, I think that the difference in cookies that spread and cookies that do not spread might be the amount of egg whites.

Recipe Notes for Chocolate Lava Cookies

• Cookies Spread Too Much: These cookies may be different than traditional cookies that you have baked before. The first time I made them, they really spread and I thought it was a disaster. However, after they cooled, I found them to be just perfect.  When I baked them recently, they did not spread as much. Again, I think that they may spread more or less depending on the size of the eggs that you use. Either way they are so delicious.
• Storage: Store cooled cookies in an airtight container up to 3-4 days.
• Variations: Add peanut butter chips or white chocolate chips in addition to the chocolate chips for a delicious twist

If you love chocolate as much as I do, you are going to love these flourless chocolate cookies! I found the recipe while thumbing through an issue of Good Housekeeping. I literally tore the recipe out and baked these cookies immediately, they are the perfect treat

More Delicious Cookie Recipes to Try

• If you love old fashioned cookies, these Molasses Cookies are chewy and delicious for any day of the week and a favorite for the holiday season.
• Chocolate Crinkle Cookies are a fudgy cookie made with melted chocolate and it is an easy cookie recipe for any occasion. 
• Crumbl Molten Lava Cookies from Cooking with Karli look crazy-delicious and pretty easy to make at home and much more affordable thank crumbl cookies! 
• Peanut Butter Cookies from Mama Loves Food are always a great idea.

Pair these delicious chocolate lava cookies with a tall glass of milk, a hot cup of coffee or rich and creamy hot chocolate. You will love every last crumb of chewy chocolate goodness and they also are the perfect addition to your Christmas cookie trays.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

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Chocolate Volcano Cookies

A delicious bakery-style chocolate cookie that is perfectly chewy and reminds me of a brownie. Gluten-free and perfect to bake and share. Recipe from Good Housekeeping.

Course Cookies

Cuisine American

Keyword chocolate lava cookies, flourless chocolate cookies, gluten free cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 24 cookies

Author Milisa

Ingredients

• 1 lb 3 3/4 cups powdered sugar
• ¾ cup unsweetened cocoa powder
• ½ teaspoon salt
• 4 large egg whites
• 1 tablespoon vanilla extract
• 1 ½ cups chocolate chips semi-sweet or milk chocolate

Instructions

• Preheat oven to 350 degrees.
• Line two cookie sheets with parchment paper.
• In a large bowl add powdered sugar, cocoa powder and salt. Whisk together until well combined. Add egg whites and vanilla and beat with a wooden spoon until smooth. Stir in chocolate chips.
• Set aside for about 5 minutes to rest.
• Scoop dough with a medium-size cookie scoop or tablespoon about 3 inches apart onto lined cookie sheets.
• Bake 15 minutes our until cookies are set and look crackly.
• Cool slightly on cookie sheet and then move to a wire rack to cool completely.
• Store in an airtight container.

Notes

Cookies Spread Too Much: These cookies may be different than traditional cookies that you have baked before. The first time I made them, they really spread and I thought it was a disaster. However, after they cooled, I found them to be just perfect.  When I baked them recently, they did not spread as much. I think that they may spread more or less depending on the size of the eggs that you use. Either way they are so delicious.

Storage: Store cooled cookies in an airtight container up to 3-4 days.

Variations: Add peanut butter chips or white chocolate chips in addition to the chocolate chips for a delicious twist.

The post Chocolate Volcano Cookies appeared first on Miss in the Kitchen.

Every year during the holiday season, we bake dozens and dozens of the best Christmas cookies to share with our family and neighbors. It is a great way to spread holiday cheer.

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These easy Christmas cookies are sure to be the hit of any Christmas cookie exchange. Package them up in cute holiday cookie tins, Christmas Baskets or cellophane bags tied up with ribbon and make this holiday season something special.

Classic Christmas Cookies

1

Best Ever Sugar Cookies

These old-fashioned Sugar Cookies come straight from Grandma’s recipe box and might just be the best you’ll ever taste. Crispy, buttery, and melt-in-your-mouth good—one bite and you’ll understand why they never last long!

Get the Recipe

2

Chocolate Chip Sprinkle Cookies

These Chocolate Chip Sprinkle Cookies are pure Christmas joy in every bite. Soft, chewy, and packed with chocolate chips, colorful sprinkles, and M&Ms, they’re the festive cookies everyone will be reaching for first!

Chocolate Chip Sprinkle Cookies

3

Cut Out Sugar Cookies

These Cut Out Sugar Cookies are the ultimate Christmas baking tradition. The soft, buttery dough is perfect for rolling, cutting and decorating—making them a festive (and fun!) holiday favorite for the whole family.

Get the Recipe

4

Easy Sugar Cookie Icing

This Easy Sugar Cookie Icing is the secret to picture-perfect Christmas cookies. It’s simple to make, deliciously sweet, and dries with a glossy finish that’s perfect for all your holiday decorating!

Get the Recipe

5

Molasses Cookies

These Molasses Cookies taste just like Christmas nostalgia in every bite. Soft, chewy, and spiced with cinnamon and ginger, they’re the cozy old-fashioned cookies your holiday dessert table needs.

Get the Recipe

6

Brown Butter Pistachio Cookies

Sugar cookies get an upgrade to fancy bakery status with brown butter, melted chocolate and chopped pistachios. This cookie will steal the show at any holiday cookie exchange.

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7

Snowball Cookies

These Snowball Cookies are the melt-in-your-mouth classic every Christmas cookie tray needs. Buttery, nutty, and coated in sweet powdered sugar, they’re a holiday favorite that disappears fast!

Get the Recipe

8

Peanut Butter Blossoms

These Peanut Butter Blossoms are the timeless Christmas cookies everyone looks forward to. Soft, chewy, and topped with a melty Hershey’s Kiss, they’re the perfect mix of nostalgic and irresistible.

Get the Recipe

9

Chocolate Crinkle Cookies

These Chocolate Crinkle Cookies are like bite-sized brownie magic for Christmas. Rich, fudgy, and dusted with powdered sugar, they’re the festive cookies everyone will be asking for again and again!

Get the Recipe

10

Pecan Sandies Cookies

These Pecan Sandies Cookies are a brown butter twist on a nostalgic Christmas classic. Buttery, nutty, and perfectly crisp, they’re the kind of holiday cookie everyone will ask you to make again next year!

Get the Recipe

11

Classic Peanut Butter Cookies

These Classic Peanut Butter Cookies are a must for every holiday cookie tray. With crisp edges, chewy centers, and a simple one-bowl recipe, they’re the easiest Christmas cookies you’ll bake all season!

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12

Cream Cheese Spritz Cookies

These Cream Cheese Spritz Cookies are the prettiest addition to any Christmas cookie tray. Buttery, light, and perfectly shaped with a cookie press, they’re a festive favorite that looks fancy but couldn’t be easier to make!

Get the Recipe

13

Easy Snickerdoodles

These Easy Snickerdoodles are the cozy Christmas classic everyone loves. Soft, chewy, and coated in cinnamon sugar, they’re the quickest way to fill your kitchen with holiday magic!

Easy Snickerdoodles

14

Brown Sugar Shortbread

This Brown Sugar Shortbread is the simple yet elegant cookie every Christmas tray needs. Buttery, crisp, and melt-in-your-mouth delicious, it’s amazing how irresistible three basic ingredients can be!

Get the Recipe

15

Spritz Cookies

Buttery spritz cookies are the bite-sized cookie that no one can resist. Made easily with a cookie gun and can be dipped in chocolate or sprinkled with sugar.

Get the Recipe

Chocolate Chip Cookies

16

Chocolate Chip Biscotti

This Chocolate Chip Biscotti is the perfect holiday treat to bake and share. Crispy, chocolate-studded, and made for dunking in coffee or cocoa, these festive Christmas cookies are easier to make than you’d think!

Get the Recipe

17

Peppermint Chocolate Chip Cookies

Peppermint Chocolate Chip Cookies are the classic with a Christmas twist adding in Peppermint Kisses and they are the best addition to any cookie box!

Get the Recipe

18

Easy Chocolate Chip Walnut Cookies

These Easy Chocolate Chip Walnut Cookies are the quick Christmas treat you’ll make on repeat. No chilling, no fuss—just mix, bake, and enjoy warm, gooey perfection straight from the oven!

Get the Recipe

19

Pecan Pie Cookies

These Pecan Pie Cookies have all the rich, nutty flavor of a classic pecan pie in soft, chewy cookie form. Sweet, buttery, and loaded with crunchy pecans and chocolate chips, they’re a must-bake for the holidays!

Get the Recipe

20

Chocolate Oatmeal Chocolate Chip Cookies

These Chocolate Oatmeal Chocolate Chip Cookies are the ultimate holiday indulgence. Rich, chewy, and packed with double chocolate goodness, they’re the kind of Christmas cookie everyone will ask for the recipe to!

Get the Recipe

21

Dish Pan Cookies

These Dish Pan Cookies are the ultimate old-fashioned Christmas cookie with a fun twist. Made in one bowl with oatmeal, Rice Krispies, chocolate chips, and coconut, they’re crunchy, chewy and totally irresistible!

Get the Recipe

22

Chocolate Chip Sugar Cookies

Chocolate Chip Sugar Cookies will melt in your mouth with crisp edges and a buttery texture almost like shortbread. A delicious twist on the classic that will have everyone begging for the recipe!

Get the Recipe

No Bake Cookies

23

Chocolate Covered Oreos

These Chocolate Covered Oreos are the ultimate no-bake Christmas treat. Simple to make and fun to decorate, they’re a festive favorite that disappears faster than you can make them!

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24

No Bake White Chocolate Cranberry Cookies

These No Bake White Chocolate Cranberry Cookies are the easiest way to add something festive to your Christmas cookie tray. Sweet, creamy, and full of tart cranberry flavor, they come together in minutes with no oven required!

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25

Caramel Ritz Cookies

These Caramel Ritz Cookies are the irresistible sweet-and-salty bite your Christmas cookie platter needs. With just four ingredients, this no-bake holiday favorite is fun to make and even more fun to eat!

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26

No Bake Cookies

These No Bake Cookies are the nostalgic Christmas favorite that never goes out of style. Rich, chocolatey, and ready in minutes—no oven needed and extra delicious with a handful of crunchy peanuts!

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27

White Chocolate No Bake Cookies

These White Chocolate No Bake Cookies are the easiest way to add something sweet to your Christmas lineup. Creamy, crunchy, and ready in minutes, they’re the perfect last-minute holiday treat!

Get the Recipe

New Christmas Cookie Favorites

28

Chocolate Caramel Cake Mix Cookies

Chocolate Caramel Cake Mix Cookies are a quick and easy cookie recipe to bake any day of the week. Cake mix cookies are soft and chewy like the best bakery cookies.

Get the Recipe

29

Cranberry Orange Cookies

These Cranberry Orange Cookies bring a bright, nostalgic twist to your Christmas cookie lineup. Buttery, crisp, and packed with sweet-tart cranberries and fresh orange flavor, they’re pure holiday perfection.

Get the Recipe

30

Reindeer Cake Mix Cookies

These Reindeer Cake Mix Cookies are the cutest (and easiest!) Christmas cookies to bake. Made from simple ingredients and decorated with candy faces, they’re a fun holiday project the whole family will love!

Get the Recipe

31

Cranberry Pecan Biscotti

This Cranberry Pecan Biscotti is the ultimate holiday coffee companion. Crunchy, nutty, and filled with tart cranberries, it’s a festive Christmas cookie that’s just as perfect for gifting as it is for dunking!

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32

Chocolate Cookies

These Chewy Chocolate Cookies are a must for any Christmas cookie tray. With soft, fudgy centers and crisp edges, they’re the ultimate chocolate lover’s dream—and they come together in no time!

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33

Grinch Cookies

These Grinch Cookies are a playful and delicious addition to any Christmas celebration. Soft pistachio pudding cookies with little red heart candies will steal the show on your holiday cookie tray!

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34

Chocolate M&M Cookies

These Chocolate M&M Cookies are the ultimate crowd-pleasing Christmas treat. Soft, fudgy, and packed with colorful M&Ms, they’re the festive double chocolate cookies everyone will grab first!

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35

Salted Caramel Oatmeal Cookies

These Salted Caramel Oatmeal Cookies taste like pure Christmas comfort in every bite. Soft, chewy, and filled with gooey caramel bits and a sprinkle of sea salt, they’re the sweet-and-salty treat you’ll crave all season!

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36

Peanut Butter Cup Cookies

These Peanut Butter Cup Cookies are the ultimate Christmas crowd-pleaser. Soft, chewy, and filled with mini Reese’s cups, they’re the easy holiday treat no one can resist!

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37

Chocolate Volcano Cookies

These Chocolate Volcano Cookies are a decadent addition to your Christmas cookie lineup. Fudgy, chewy, and flourless, they’re a gluten-free treat that delivers bakery-style chocolate bliss in every bite!

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38

Peanut Butter Oatmeal Cookies

These Peanut Butter Oatmeal Cookies are a cozy Christmas favorite made the easy way. With crisp edges, chewy centers, and a one-bowl recipe, they’re the kind of simple, classic cookie everyone loves!

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39

Peanut Butter Rolo Cookies

These Peanut Butter Rolo Cookies are the sweet surprise your Christmas cookie tray needs. Soft, chewy and topped with gooey caramel-filled Rolos, they’re an irresistible mix of peanut butter and chocolate magic!

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40

Chocolate Caramel Sandwich Cookies

https://www.missinthekitchen.com/chocolate-caramel-sandwich-cookies/

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The post Christmas Cookies appeared first on Miss in the Kitchen.

If you are looking for a fun and easy no-bake dessert to add to your Christmas cookie trays, these chocolate covered Oreos are perfect.

Why You Will Love this Chocolate Covered Oreos Recipe

• Easy No-Bake Dessert: The easiest no bake cookie that can be made with just 2 ingredients!
• Festive Cookies: Dipped Oreos can can be decorated with sprinkles or icing for Christmas to make Oreo Snowmen, Christmas Oreos, reindeer and more.
• Great Homemade Gift: These easy no-bake cookies are one of our favorite treats to make and share for the holiday season. They are perfect for party favors, a sweet hostess gift or add them to your Christmas cookie baskets.

Ingredients for Chocolate-Covered Oreos Recipe

• Oreo Cookies
• Almond Bark: Melting Wafers or Chocolate Chips
• Sugar Cookie Icing for decorating – optional
• Sprinkles: Candy sprinkles, candy eyes or snowmen sprinkle kits

Step-by-Step Directions for Chocolate Dipped Oreos

1. Chop the almond bark into small pieces.
2. Place chocolate pieces in double boiler or microwave safe bowl. Stir until melted (for microwave, cook in 30 second intervals, stirring in between).

3. Fill silicone cookie molds half way with melted almond bark.
4. Add an oreo cookie to each mold and cover with melted almond bark.
5. Use an off set spatula or dull side of a knife to level the tops and scrape off the excess almond bark.
6. Refrigerate for 1 hour or until chocolate is completely set.

7. Pop the chocolate covered oreos out of the molds.
8. For Christmas tree topped chocolate oreos, pipe green icing in a zig-zag pattern and add a star sprinkle to the top.
9. Chill until icing is set.

How to Make Snowman Oreos

1. Chop white almond bark or white chocolate chips in a double boiler or in a microwave safe bowl. Stir until melted (for microwave, cook in 30 second intervals, stirring in between).

2. Fill silicone cookie molds half way with melted white almond bark.
3. Add an oreo sandwich cookie to each mold and cover with remaining melted almond bark.
4. Use an off set spatula or dull side of a knife to level the tops and scrape off the excess bark.
5. Refrigerate for 1 hour or until almond bark is completely set.

6. Pop the chocolate covered oreos out of the molds.
7. Use sugar cookie icing to make dots for the eyes, nose, mouth and bows.
8. Place coal sprinkles for the eyes and mouth, carrot sprinkles for the nose and add the bow. Press slightly to stick to the Oreos. Refrigerate until set.

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Recipe Notes for Chocolate Covered Oreos

• Chocolate Chips: If you would rather use real chocolate  (milk chocolate, dark chocolate or semi-sweet chocolate) in place of the almond bark, use 16 ounces melted with 1/2 tablespoon shortening.
• Storage: Store dipped oreos in an airtight container in a single layer for the best results. Refrigerate up to 3 weeks.
• Gifting: Place chocolate dipped oreos in clear plastic bags and tie with a ribbon.
• Silicone Oreo Molds: I found these silicone molds from amazon and love that they come in a set of 2.
• Dipped Oreos: If you don’t have silicone molds, just dunk oreos in the melted almond bark and remove with 2 forks. Place on lined baking sheets and chill until set.
• Oreo Pops: Dip one end of each lollipop stick into melted almond bark. Separate Oreos and place the lollipop stick between the oreos and press back together. Dip into melted almond bark and place on a baking sheet lined with parchment paper. Chill until set and decorate as desired.

More No Bake Oreo Treats to Try

• No Bake Oreo Cheesecake is a great dessert that everyone goes crazy for and great for any holiday occasion.
• No Bake Cherry Cheesecake is a decadent dessert perfect for Christmas, Valentine’s day or any special occasion and so easy to make ahead.
• Peanut Butter Oreo Cookie Balls are one of my favorites to add to cookie baskets and holiday dessert tables. An easy treat for birthday parties or a baby shower. 

Take classic Oreo cookies to the next level with these Chocolate Covered Oreos. This recipe is so easy for delicious treats that are perfect for Christmas parties or any holiday celebration.

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Chocolate Covered Oreos

Chocolate Covered Oreos are an easy dessert for any occasion that the whole family loves. They are easy to decorate for any holiday or festive occasion and are the best no-bake treat for Christmas.

Course Cookies

Cuisine American

Keyword Chocolate Dipped Oreo Cookies, Christmas Oreos, oreo snowmen

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Additional Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 24 Cookies

Calories 324kcal

Author Milisa

Ingredients

• 24 Oreo Sandwich Cookies
• 1 pound chocolate almond bark
• 1 pound white almond bark
• ½ cup Sugar Cookie Icing
• Sprinkles Stars, Candy sprinkles, candy eyes or snowmen sprinkle kits

Instructions

For Chocolate Dipped Oreos:

• Chop the almond bark into small pieces.
• Place chocolate pieces in double boiler or microwave safe bowl. Stir until melted (for microwave, cook in 30 second intervals, stirring in between). 
• Fill silicone cookie molds half way with melted almond bark.
• Add an oreo sandwich cookie to each mold and cover with melted almond bark.
• Use an off set spatula or dull side of a knife to level the tops and scrape off the excess almond bark. 
• Refrigerate for 1 hour or until chocolate is completely set. 
• Pop the chocolate covered oreos out of the molds. 
• Decorate with green icing in a zig-zag pattern in the shape of a Christmas tree and add gold star sprinkles.

For Oreo Snowmen:

• Chop white almond bark or white chocolate chips in a double boiler or in a microwave safe bowl. Stir until melted (for microwave, cook in 30 second intervals, stirring in between). 
• Fill silicone cookie molds half way with melted white almond bark.
• Add an oreo cookie to each mold and cover with remaining melted almond bark.
• Use an off set spatula or dull side of a knife to level the tops and scrape off the excess bark. 
• Refrigerate for 1 hour or until almond bark is completely set. 
• Pop the chocolate covered oreos out of the molds. 
• Use sugar cookie icing to make dots for the eyes, nose, mouth and bows. You can also use melted white chocolate. 
• Place coal sprinkles for the eyes and mouth, carrot sprinkles for the nose and add the bow. Press slightly to stick to the Oreos. Refrigerate until set. 

Notes

Chocolate Chips: If you would rather use real chocolate (milk chocolate, dark chocolate or semi-sweet chocolate) in place of the almond bark, use 16 ounces melted with 1/2 tablespoon shortening. 

Storage: Store dipped oreos in an airtight container in a single layer for the best results. Refrigerate up to 3 weeks.

Gifting: Place chocolate dipped oreos in clear plastic bags and tie with a ribbon. 

Silicone Oreo Molds: I found these silicone molds from amazon and love that they come in a set of 2. 

Dipped Oreos: If you don't have silicone molds, just dunk oreos in the melted almond bark and remove with 2 forks. Place on lined baking sheets and chill until set.

Oreo Pops: Dip one end of each lollipop stick into melted almond bark. Separate Oreos and place the lollipop stick between the oreos and press back together. Dip into melted almond bark and place on a baking sheet lined with parchment paper. Chill until set and decorate as desired.

Nutrition

Serving: 1g | Calories: 324kcal | Carbohydrates: 24g | Protein: 8g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Cholesterol: 2mg | Sodium: 179mg | Fiber: 5g | Sugar: 10g

The post Chocolate Covered Oreos appeared first on Miss in the Kitchen.

Biscotti has become my all- time favorite cookie. They are crunchy and oh so delicious. I really enjoy chocolate chip biscotti with my morning coffee and the kids can’t resist dipping it in a tall glass of milk.

Why You’ll Love Homemade Biscotti

• Biscotti makes a large batch so it’s great to feed a crowd or share for Christmas cookie exchanges.
• Need a homemade treat to ship to long distance friends and family? Biscotti is just the ticket. It is a sturdy cookie that will hold up well and still taste amazing.
• Customize with your favorite flavors like milk chocolate, white chocolate, nuts or dried cranberries.
• Biscotti is an easy recipe that uses basic pantry ingredients.

What is Biscotti?

Biscotti is an Italian cookie that is baked twice for an amazing crunchy texture. It’s the best cookie for snacking or dunking in coffee, hot chocolate or ice cold milk.

Ingredients Needed

• Butter – I use salted butter, either will work.
• Brown Sugar – I use light brown sugar, dark brown sugar works too.
• Large Eggs
• Vanilla Extract
• All Purpose Flour
• Baking Powder
• Kosher Salt
• Mini Chocolate Chips – regular chocolate chips or chocolate chunks will work if you chop them up into small pieces.

Step By Step Directions for Chocolate Chip Biscotti

1. Add softened butter and brown sugar to a mixing bowl and beat at medium speed for 2 minutes.
2. Add eggs and vanilla, beating until incorporated.
3. Add flour, baking powder and salt, mix until combined.
4. Add the chocolate chips and mix well.
5. Line a rimmed baking sheet with parchment paper or a silicone baking liner.
6. Divide dough in half and pour onto baking sheet.
7. Shape each half into about 10″ x 2″ logs with about 3 inches in between.
8. Bake 22 to 25 minutes.
9. Remove from oven and allow to cool 30 minutes.
10. Lower oven temperature to 300°.
11. Slice logs into about ½ inch slices and place on cookie sheet. Each log will make about 18-20 slices.
12. Bake 15 minutes.
13. Flip slices over and bake an additional 15 minutes.
14. Remove to a wire rack to cool. Store in an airtight container.

Tips for Baking Biscotti

• Shaping: If the dough is a little sticky, just lightly sprinkle flour over the dough and your hands and it will make it easy to shape into logs.
• Do You Have to Bake it Twice? You do not have to bake it twice. It is technically done after the first bake, but to get that classic crunchy texture of biscotti, it needs the second baking time.
• Slicing: A serrated knife works best for slicing the logs into cookies. Don’t worry if they crumble a bit around the edges. If the cookie breaks in half when transferring from the cutting board to the cookie sheet, just gently press it back together and it will stay together after baking.
• Chocolate Dip or Drizzle: After cooling biscotti you can drizzle with melted chocolate or dip into melted chocolate if desired.

Storage & Freezing

• Biscotti will stay fresh in an airtight container up to 2 weeks.
• Freeze baked biscotti in a freezer bag up to 3 months.

More Biscotti Recipes to Try

• Cranberry Pecan Biscotti
• Lemon Pistachio Biscotti
• Chocolate Biscotti
• More Biscotti Recipes

If you are looking for a delicious cookie recipe to add to your holiday baking plans or something special to add to the dessert menu, give this Chocolate Chip Biscotti recipe a try.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

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Chocolate Chip Biscotti

Simple and delicious Chocolate Chip Biscotti is perfect to bake and share for the holidays. The best cookie for dunking in milk or coffee!

Course Cookies

Cuisine Italian

Keyword biscotti, chocolate chip cookies, Christmas cookies, crunchy cookies, Italian biscotti

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Inactive Time 30 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 36 -40 cookies

Calories 123kcal

Author Milisa

Ingredients

• ½ cup softened butter
• 1 cup brown sugar
• 2 large eggs
• 1 teaspoons vanilla extract
• 2 ½ cups all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 12 oz mini chocolate chips

Instructions

• Preheat oven to 350 degrees.
• Add butter and brown sugar to a mixer bowl. Beat at medium speed 1 minute.
• Add eggs and vanilla, mixing until combined, about 1 minute.
• Add flour, baking powder and salt, mix until well combined.
• Fold in mini chocolate chips.
• Shape into 2 10" x 2" logs and place on a lined or greased baking sheet.
• Bake 22 to 25 minutes. Remove from oven and allow to cool 30 minutes.
• Lower oven temperature to 300 degrees.
• Slice logs into about 1/2 inch slices and place on cookie sheet. Each log will make about 18-20 slices. Bake 15 minutes. Flip slices over and bake an additional 15 minutes.
• Remove to a wire rack to cool. Store in an airtight container.

Video

Notes

Biscotti Baking Tips:

• Shaping: If the dough is a little sticky, just lightly sprinkle flour over the dough and your hands and it will make it easy to shape into logs.
• Do You Have to Bake it Twice? You do not have to bake it twice. It is technically done after the first bake, but to get that classic crunchy texture of biscotti, it needs the second baking time.
• Slicing: A serrated knife works best for slicing the logs into cookies. Don't worry if they crumble a bit around the edges. If the cookie breaks in half when transferring from the cutting board to the cookie sheet, just gently press it back together and it will stay together after baking.
• Chocolate Dip or Drizzle: After cooling biscotti you can drizzle with melted chocolate or dip into melted chocolate if desired.

Storage and Freezing

• Biscotti will stay fresh in an airtight container up to 2 weeks.
• Freeze baked biscotti in a freezer bag up to 3 months.

Nutrition

Serving: 1g | Calories: 123kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 83mg | Fiber: 1g | Sugar: 10g

The post Chocolate Chip Biscotti appeared first on Miss in the Kitchen.

Why You Should Make Monster Cake Balls

• Cake balls can be tedious to make but with the monster theme, the more imperfect the better!
• A crafty treat that the kids will love helping with.
• These chocolate cake balls are made with cream cheese instead of icing, so they are a little less sweet but still decadent.
• A great homemade treat that can be made ahead and each step can be made on a different day if needed.

Ingredients for Halloween Cake Balls

• Chocolate Cake Mix
• Butter – melted.
• Large Eggs
• Water
• Cream Cheese – softened.
• Vanilla Almond Bark
• Gummy Worms
• Candy Eyes or sprinkles
• Orange Food Coloring

Step By Step Directions for Cake Balls

1. Add cake mix, melted butter, eggs and water to a mixer bowl. Beat with an electric mixer until smooth, about 2 minutes.
2. Bake the cake according to package directions and cool to room temperature.

3. In a large bowl, add the cream cheese and beat with a mixer until fluffy.
4. Crumble the cooled cake into the bowl.
5. Mix the cream cheese and cake together until well combined. The mixture will be crumbly.

6. Press the dough into a ball.
7. Use a medium size cookie scoop to form the cake balls.
8. Place on a parchment lined baking sheet about 1 inch apart.
9. Refrigerate for about 2 hours or freeze for 1 hour.

10. Chop almond bark into small pieces and melt over low heat or in a microwave safe bowl. Stirring until smooth.
11. Pour melted almond bark into a tall (heat proof) measuring glass. Dip cake balls into almond bark and remove using 2 forks.

12. Place on a parchment lined baking sheet.
13. Add a gummy work and candy eyes. If almond bark sets up on the cake balls before you decorate, just dot a little melted almond bark onto the candy before pressing onto the cake balls.
14. Use a bit of the almond bark to mix with orange food coloring. Pour into a piping bag and cut a small opening from the tip.
15. Pipe orange almond bark onto each cake ball making spikes or dots.
16. Return to the baking sheet and refrigerate for 15 minutes or until almond bark is set.

Recipe Notes

• Store cake balls in a zip to bag in the refrigerator up to 1 week.
• Make Cake Pops: Add a lollypop stick to each cake ball before dipping into almond bark.
• Make Ahead: After scooping the cake balls, freeze for 2 hours on a lined baking sheet about 1 inch apart. Store in a freezer bag up to 3 months. Dip frozen cake balls and decorate as desired.

More Fun Monster Treats

• Halloween Bark
• Pumpkin Rice Krispies Treats
• Monster Cookies

If you are looking for a fun homemade Halloween treat or dessert for kids parties, these Monster Cake Balls are sure to be a huge hit.

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Monster Cake Balls

Monster Cake Balls are a fun and delicious treats to make for Halloween or any monster themed party.

Course Desserts

Cuisine American

Keyword cake balls, chocolate cheesecake cake balls, Halloween cake balls, homemade Halloween treats

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 34 Cake Balls

Calories 213kcal

Author Milisa

Ingredients

• 15.25 ounce chocolate cake mix
• 3 large eggs
• ½ cup melted butter
• 1 ¼ cup water
• butter or non stick spray for the pan
• 2 pounds vanilla almond bark
• 34 gummy worms
• candy eyes
• orange food coloring

Instructions

• Add cake mix, melted butter, eggs and water to a mixer bowl. Beat with an electric mixer until smooth, about 2 minutes.
• Bake the cake according to package directions and cool to room temperature.
• In a large bowl, add the cream cheese and beat with a mixer until fluffy.
• Crumble the cooled cake into the bowl.
• Mix the cream cheese and cake together until well combined. The mixture will be crumbly.
• Press the dough into a ball.
• Use a medium size cookie scoop to form the cake balls.
• Place on a parchment lined baking sheet about 1 inch apart.
• Place the baking sheet in the refrigerator for about 2 hours or in the freezer for 1 hour.
• Chop almond bark into small pieces and melt over low heat or in a microwave safe bowl. Stirring until smooth.
• Pour melted almond bark into a tall (heat proof) measuring glass. Dip cake balls into almond bark and remove using 2 forks.
• Place on a parchment lined baking sheet.
• Add a gummy work and candy eyes. If almond bark sets up on the cake balls before you decorate, just dot a little melted almond bark onto the candy before pressing onto the cake balls.
• Use a bit of the almond bark (about 1/2 cup) to mix with orange food coloring (8-10 drops). Pour into a piping bag and cut a small opening from the tip.
• Pipe orange almond bark onto each cake ball making spikes or dots.
• Return to the baking sheet and refrigerate for 15 minutes or until almond bark is set.

Notes

Make Cake Pops: Add a lollypop stick to each cake ball before dipping into almond bark.
Make Ahead: After scooping the cake balls, freeze for 2 hours on a lined baking sheet about 1 inch apart. Store in a freezer bag up to 3 months. Dip frozen cake balls and decorate as desired.

Nutrition

Serving: 1g | Calories: 213kcal | Carbohydrates: 22g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 153mg | Sugar: 13g

The post Monster Cake Balls appeared first on Miss in the Kitchen.

I like to keep the cookie jar full at all times and these chewy chocolate cookies are always huge hit. They are easy enough for any day of the week and delicious enough to add to your holiday cookie baskets. These Chocolate Oatmeal Chocolate Chip Cookies are always a hit for chocolate lovers.

Ingredients for Chocolate Cookies

• Butter – I use salted butter, unsalted works too.
• Granulated Sugar – for the cookies and more for rolling the dough.
• Brown Sugar
• Large Eggs
• Vanilla Extract
• All Purpose Flour
• Cocoa Powder – Natural unsweetened.
• Baking Soda
• Fine Sea Salt

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Step By Step Directions for Cocoa Powder Cookies

1. Add softened butter, granulated sugar and brown sugar to a mixer bowl. Beat with an electric mixer until fluffy and light, about 2 minutes.
2. Add eggs and vanilla extract, beat until combined.
3. With the mixer turned off, add flour, cocoa powder, baking soda and salt.
4. Mix on low until ingredients combine, raise to medium and beat 1 minute.

5. Line rimmed baking sheets with parchment paper or lightly grease.
6. Add granulated sugar to a small bowl. Use a medium- size cookie scoop to make 1 1/2 inch balls and place about 2 inches apart on the lined baking sheets.
7. Use a cookie stamp or the bottom of a glass to smash the cookies.
8. Bake for 10 minutes. Remove from oven and cool for 3- 5 minutes on the cookie sheet.

5. Move to a wire rack to cool.

Can I Add Chocolate Chips?

Yes! Chocolate chips or chopped nuts make great additions to these cookies.

More Delicious Cookie Recipes

• Chocolate Chip Sprinkle Cookies
• Chocolate Caramel Cake Mix Cookies
• Soft Chocolate Chip Cookies
• Chocolate Volcano Cookies
• Chocolate Covered Oreos
• Chocolate Crinkle Cookies

These are the best Chocolate Cookies for a quick and easy treat and a favorite for Christmas cookie trays.

If you love this recipe as much as we do, please leave a comment and rating below. Be sure to help us share Pinterest, Facebook and Instagram.

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Chocolate Cookies

Chewy Chocolate Cookies have soft centers and crisp edges for the best ever chocolate cookie. A quick and easy no chill recipe.

Course Cookies

Cuisine American

Keyword chocolate sugar cookies, Christmas cookies, Cocoa powder cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 40 Cookies

Calories 85kcal

Author Milisa

Ingredients

• 1 cup + 2 tablespoons butter softened
• 1 ½ cup granulated sugar divided
• 1 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups flour
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• ¾ cup Natural unsweetened cocoa powder

Instructions

• Preheat oven to 375°.
• Add softened butter, 1 cup granulated sugar and brown sugar to a mixer bowl. Beat with an electric mixer until fluffy and light, about 2 minutes.
• Add eggs and vanilla extract, beat until combined.
• With the mixer turned off, add flour, cocoa powder, baking soda and salt.
• Mix on low until ingredients combine, raise to medium and beat 1 minute.
• Line rimmed baking sheets with parchment paper or lightly grease.
• Add 1/2 cup granulated sugar to a small bowl. Use a medium- size cookie scoop to make 1 ½ inch balls and place about 2 inches apart on the lined baking sheets.
• Use a cookie stamp or the bottom of a glass to smash the cookies.
• Bake for 10 minutes. Remove from oven and cool for 3- 5 minutes on the cookie sheet.
• Move to a wire rack to cool.

Notes

Storage: Store cookies in an airtight container at room temperature up to 1 week.

Freeze: Freeze cookie dough balls in a single layer on a lined baking sheet for 2 hours. Place in a freezer bag and freeze up to 3 months.

Freeze baked cookies with parchment in between layers in a freezer bag up to 3 months.

Fold in 2 cups chocolate chips and/or 1 cup chopped nuts if desired to the dough before baking.

Nutrition

Serving: 1g | Calories: 85kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Cholesterol: 11mg | Sodium: 68mg | Sugar: 12g

The post Chocolate Cookies appeared first on Miss in the Kitchen.