Triple the Chocolate Cookies

Chocolate Lovers, this cookie is for you!

These cookies are so easy to make and will satisfy every chocolate craving!

For these cookies, I start with natural unsweetened cocoa powder, then add in milk chocolate chips and my favorite white chocolate chunks. I love the triple effect from the cocoa powder, chocolate chips and white chocolate chunks- it adds an extra depth of richness.

You could also use semi-sweet chips instead of milk chocolate or dark chocolate instead of white chocolate. Seriously, use your favorite chocolate!

Here’s the gist on how to make these Chocolate lover cookies! 

CREAM. Using an electric mixer, cream together the butter and sugars. Mix in the eggs and vanilla until smooth.

MIX. In a separate bowl, whisk together all of the dry ingredients. Slowly pour the flour mixture into the wet mixture and mix until just combined. Then fold in the chocolate chips and white chocolate chunks,  chill the dough in the fridge for 15-20 minutes.

BAKE. Using a medium cookie scoop, scoop the dough onto a parchment lined baking sheet. Bake in the oven at 350°F for 8 to 10 minutes, or even until edges are slightly crisp and the center is soft.

Ingredients

• 1/2 cup unsalted butter, softened to room temperature
• 1/2 cup granulated sugar
• 1/2 cup packed light or dark brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour (spoon & leveled)
• 1/2 cup + 2 Tablespoons natural unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon milk 
• 1 ½ cups chopped white chocolate bar, 2 bars
• 1 cup milk chocolate chips

Instructions

In a large bowl using a hand-held or stand mixer, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color. 

Beat in the egg and vanilla extract. 

In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined.

With the mixer running on low speed, slowly pour into the wet ingredients. 

Beat on low until combined. The cookie dough will be quite thick. 

Beat in the milk, then the chocolate chips and chunks. 

Cover dough tightly with plastic wrap and chill for 15-20 minutes.

Preheat the oven to 350°F. 

Line a baking sheet with parchment paper .

Scoop and roll into balls. Arrange 2-3 inches apart on the baking sheets. 

The cookie dough is sticky, I like to keep a cup of water next to the bowl and dip the scoop in to help the dough from sticking. 

Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft. Allow to cool completely. 

Advertisement

Root Beer Float Cookies

I love finding new and interesting products on Amazon. One night I was looking through the different extracts that are out there and I came across ROOT BEER! 

Immediately my dad popped into my head, he loves root beer floats. I knew I had to order it so I could create a Root beer float cookie for him!

These cookies are soft, sweet and creamy with a buttery glaze drizzled over the top giving you that familiar root beer flavor! These cookies go great with a scoop of vanilla ice cream or a cold glass of milk! 

Ingredients

• 1 cup brown sugar, firmly packed
• 1 stick unsalted butter, softened
• 1 egg
• ¼ cup milk
• 1 teaspoon root beer extract (found it on Amazon)
• 1 ¾ cups all purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt

The glaze:

• 2 cups confectioner’s sugar
• 5 tablespoons of melted butter
• 1 ½ teaspoon root beer extract
• 2 tablespoons hot water

Instructions

Preheat the oven to 350 degrees F. 

Cover a baking sheet with parchment paper. 

In a bowl, mix together brown sugar, egg, milk and root beer extract. 

In a separate bowl, whisk together the flour, baking soda and salt. 

Slowly add the dry ingredients to the wet ingredients bowl, whisking to combine. I add a cup at a time.

Drop the dough by teaspoons 2 inches apart on the prepared baking sheet. You can use a small cookie scoop or spoon. 

Bake cookies for 9-11 minutes. 

Cool completely before adding the glaze. 

For the glaze

Mix together all of the glaze ingredients in a small bowl. 

Stir until well combined. 

Using a fork, drizzle the glaze over the top of the cooled cookies. 

*if glaze is too thick, add another tablespoon of hot water, until you get the consistency you desire. 

Red Velvet Cookies

Paula Deen’s Red Velvet cookies recipe was the inspiration for this cookie. I absolutely love red velvet cake, it is my favorite! So when I watched Paula Deen make red velvet cookies out of a cake box, I fell in love! 

These cookies are the easiest cookies you will ever make! All you need is 5 simple ingredients and yes, I said a box of cake mix! And the best thing is that this recipe can be used with any cake mix for so many great flavor combinations! Wait to see my Chocolate Peppermint cookies! 

So if you are looking for a soft and tender, beautifully crackled cookie with a white chocolate drizzle, look no more!  

Ingredients

• 1 (18 oz) box red velvet cake mix
• 1 (8 oz) package room temperature cream cheese
• 1 ½ teaspoon vanilla extract
• 1 egg
• 1 stick room temperature butter
• White Chocolate Drizzle
• 1 cup white chocolate chips, melted 
• Christmas Sprinkles

Instructions 

Preheat the oven to 350 °F. 

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. 

Beat in the egg, Then beat in the vanilla extract.

Beat in the cake mix. 

Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. 

Scoop and roll into balls. Arrange 2-3 inches apart on the baking sheets. 

The cookie dough is sticky, I like to keep a cup of water next to the bowl and dip the scoop in to help the dough from sticking.

Place on a parchment paper lined cookie sheet, 2 inches apart. 

Bake for 12 minutes. 

Let cool on wired rack.

White Chocolate Drizzle 

While the cookies are cooling, place the white chocolate chips in a microwave safe bowl, microwave for 10 seconds.

Remove and stir then place back into the microwave for 10 seconds.

Remove and stir until completely melted. Be careful not to overcook the white chocolate!

Dip a fork or spoon into melted chocolate, and let the first large drip (to prevent a large drop) land in the bowl. Drizzle chocolate over the edges and tops of cookies. Sprinkle Christmas sprinkles immediately. Let dry for 15-25 minutes. 

This recipe was inspired and adapted from Paula Deen.

Rolo Snickerdoodle Cookies

I am a sucker for all things sweet and salty. Why choose one when you can have both? These cookies have it ALL! They are made with browned butter, plenty of chocolate-covered caramel chunks, and pretzels pieces. Each cookie dough ball is rolled through cinnamon sugar for that classic snickerdoodle finish before baking to perfection. 

The difference… 

• The unsurpassable nutty flavor from browned butter!
• The Chocolate caramel goodness of Rolo® candy!
• The Crushed pretzels, slightly salty, crunch with every sweet bite!
• The mini marshmallows, caramelized toasty yumminess !
• The Cinnamon sugar, giving you the traditional snickerdoodle taste! 

What is browned butter?

Browning butter is very easy because all you’re doing is gently cooking butter. This melting method gently cooks the butter until it develops a nutty flavor and toasted aroma.

How do I brown butter?

Cut the butter into pieces and place in a pan over medium heat. Stir the butter as it melts. After the butter has completely melted, continue cooking on medium heat until the butter turns a light amber color and smells nutty. Immediately remove from heat and pour into a bowl. 

INGREDIENTS

• 2 sticks (1 cup) salted butter, at room temperature
• 3/4 cup dark brown sugar
• 1/4 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/2 cups chopped chocolate covered caramels, I used Rolo® candy
• 1 cup mini pretzel twists, crushed
• 1 cup mini marshmallows
• 1/3 cup cinnamon sugar, to roll cookies in 

INSTRUCTIONS

Add 1 stick butter to a small saucepan set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a bowl. Set aside to cool. 

Preheat the oven to 350 degrees F.

 Line a baking sheet with parchment paper.

In a large mixing bowl, beat together the remaining 1 stick butter, the cooled browned butter, brown sugar, and granulated sugar until combined. 

Beat in the eggs, 1 at a time, until combined. 

Add the vanilla, beating until creamy. 

Add the flour, baking soda, and salt. 

Fold in the chocolate caramels, mini marshmallows and pretzels. 

Roll the dough into rounded 1 tablespoon size balls and then roll through the cinnamon sugar. 

Place 3 inches apart on the prepared baking sheet. 

Transfer to the oven and bake for 10 minutes. 

Remove from and cool on a cooking rack. 

Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.

Red Wine Espresso Truffles

These truffles have all my favorite flavors in one…Chocolate, Espresso & Red Wine!

Get ready to add this easy recipe to your holiday dessert list! Because is there anything better than red wine and chocolate?! 

It’s the red wine that makes these dark chocolate truffles stand out from all the rest. Scout & Cellar Gallivant Cabernet Sauvignon adds flavors of black raspberry and currant to the richness of the chocolate and espresso! 

Don’t be afraid of the fancy sound that truffles bring. 

All you do is mix the ingredients, refrigerate, scoop into balls, roll in cocoa powder and refrigerate again before serving. 

So pour yourself a glass of Scout & Cellar Gallivant Cabernet Sauvignon, and let’s make some truffles! 

Ingredients 

• 8 ounces bittersweet or semi-sweet chocolate, roughly chopped
• 1/2 cup heavy cream
• 5 tablespoons dry red wine, such as Scout & Cellar Gallivant Cabernet Sauvignon
• 2 teaspoons Confectioners Powdered Sugar
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon espresso powder
• 4+ tablespoons Cocoa powder, for dusting

Instructions 

Place chopped chocolate in a large mixing bowl. 

Heat cream in a small saucepan over medium high, just until it boils. 

Pour hot cream directly into the bowl with chocolate, then add wine, powdered sugar, vanilla and espresso powder. Gently whisk the mixture together until chocolate is smooth and melted. (If chocolate does not melt completely, place it over a saucepan of simmering water, stirring until it melts completely.) 

Cover bowl, then place it in refrigerator to set, 1 to 2 hours.

Line a baking sheet with parchment or wax paper Pour about 4 tablespoons of cocoa powder into a wide plate or pie dish. 

With a small scoop or spoon, scoop chocolate, place into the bowl with the cocoa powder and roll it into a ball. 

Place on the prepared baking sheet, then repeat with remaining chocolate.

Refrigerate truffles for 30-60 minutes to set. 

Serve slightly chilled or at room temperature.

http://www.scoutandcellar.com/whiskawaykitchen

Hot Cocoa Cookies

When it’s cold outside, all I want to do is curl up with a cozy blanket, and a cup of hot cocoa… But let’s get serious, it’s barely ever cold in Florida. So here’s a great alternative to a hot cup of cocoa…Hot Cocoa Cookies! Yes, hot cocoa cookies! 

These are basically chocolate chips cookies with a twist! Sprinkle mini marshmallows inside each cookie and the marshmallows slightly melt giving you that caramelized toasty yumminess! So you have transformed the ordinary into the extraordinary. To an unsuspecting guest, they look like your average chocolate chip cookies…So imagine their surprise when they take a bite and discover a surprise… a cup of hot cocoa in a cookie!

These cookies are great for a cookie exchange or holiday party… But you may not want to share!

Ingredients

• 1 cup butter softened
• 1 cup sugar
• 2/3 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 3 1/4 cups flour
• 4 packages or 3/4 cups hot cocoa mix – NOT SUGAR FREE 
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoon baking powder
• 1 ½ cup chocolate chips
• 1 cup mini marshmallows

Instructions

Beat butter and sugars in a large bowl with a standing mixer until light and fluffy. 

Add eggs and vanilla; mix well.

In a separate bowl combine dry ingredients. 

Gradually mix dry ingredients into butter mixture until well blended. 

Stir in chocolate chips and marshmallows. 

Cover and chill for at least 30 minutes, up to 2 hours.

When ready to bake, preheat the oven to 350 degrees. 

Drop 2 tablespoons of dough, 2 inches apart, onto baking sheets lined with parchment paper. 

Bake 9 to 11 minutes or until edges are lightly browned. 

Cool on wire racks.

Italian Christmas Cookies

These cookies are soft, buttery, fluffy and melt in your mouth delicious! And as all Italian cookies are, perfect for dipping in espresso….or wine!

Most Italian cookies are often made with anise, which is a licorice flavor. Not everyone loves that flavor so for these cookies, I did a little switching around and used vanilla and almond extracts instead. If you want that traditional Italian cookie taste, add the anise either way you will love these cookies. Now the secret to these cookies is the Ricotta cheese, it makes for the moist tender cookies ever!

Ingredients 

• 1/2 cup butter softened
• 1 cup sugar
• 2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 15 ounce container ricotta cheese
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon anise, optional

The Glaze

• 1 cup powdered sugar
• 2-4 tablespoons milk
• 2 tablespoons butter, melted
• 1/2 teaspoon almond extract
• Christmas sprinkles for topping

Instructions 

Preheat the oven to 350 degrees. 

Cover a baking sheet with Parchment paper. 

Add the butter and sugar to the bowl of a stand mixer and beat until fluffy with the paddle attachment. 

Add in the ricotta cheese and eggs and mix until incorporated.

In a medium sized bowl whisk together the flour, baking soda, and powder. 

Slowly add to the wet ingredients and beat together until combined.

Scoop the dough into teaspoons and roll into a ball. Drop on a parchment lined baking sheet.

Bake for 8-10 minutes or until just set. 

Remove onto a wire rack to let cool.

To make the glaze:

In a small bowl whisk together the powdered sugar, milk and almond extract until you get the desired consistency. I like to dip the top of the cookies in the glaze and let them set on parchment paper. Sprinkle with Christmas sprinkles immediately.

Iced Lemon Cookies

This is one of my favorite cookies! My friends would agree I am a lemon flavor freak. There’s just something that’s so refreshing when lemon is added to just about anything. 

These cookies are packed with a lemony flavor! Not only are these lemon cookies incredibly soft and delicious, but they’re also easy to make with a few simple ingredients!

I first came up with this recipe because just like me my dad loves that lemony flavor. He also is one of my biggest fans when it comes to my cookies, actually he’s probably my biggest fan in everything I do. To create this recipe, I took my butter sugar cookie recipe and switched a few things up to give it that burst of lemon. 

Here’s a couple lemon tips:

• I recommend zesting the lemon first, then juicing it.
• Use a zester or Microplane grater to scrape off tiny bits of peel, but beware! The spongy white layer underneath the peel, also known as pith, is very bitter, so avoid grating down too far. 
• To get the most lemon juice out of your lemon, roll it on the counter firmly with your hand, then cut it in half, and squeeze out the juice.

Let me give you some advice. Run, don’t walk to your kitchen. Make these cookies today!

Ingredients

• 2 sticks unsalted butter, room temperature
• 1 & 1/2 cups granulated sugar
• 3 cups all purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 3 tbsp, about ½ a lemon,  lemon zest
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tbsp fresh lemon juice, 1 whole lemon

Lemon Glaze

• 1½ cups powdered sugar
• 2 tbsp lemon juice
• 1 tbsp heavy cream or milk
• ⅛ tsp salt
• Lemon zest for topping

Instructions

Preheat the oven to 350ºF.

Prepare a baking sheet with parchment paper. 

In a mixing bowl, beat the butter, sugar, and lemon zest with an electric mixer for 1-2 minutes.

Add in the vanilla extract, lemon juice and egg, beat again to combine.

In another bowl, whisk together all your dry ingredients. Gradually add the dry ingredients into the butter mixture, mixing by hand with a spatula until combined.

Use a cookie scoop to form balls, place the cookies 2 inches apart on a parchment lined baking sheet. 

Bake for 11-13 minutes or until the edges have a faint golden color.

Allow the cookies to cool a cooling rack. Cool completely before adding the glaze. 

Make the glaze by whisking the powdered sugar with the lemon juice, salt and cream until smooth.

Once the cookies are cool, dip the tops in the glaze by turning time upside down and gently lift them out, turn them over and return them to the cooking rack or a sheet of parchment. 

Sprinkle lemon zest over the top and let dry.