Cookie 26 – Pumpkin Chocolate Chip Cookies

I got the itch to bake today out of nowhere. I had some mini chocolate chips in the freezer and a can of pumpkin sitting in the pantry. It’s like… a sign, or something. So I made some pumpkin chocolate chip cookies, and I threw in some slivered almonds I needed to get rid of. Husband didn’t care so much for the nuts, so now I have more than three dozen cookies to pawn off on my wonderful colleagues tomorrow. These things are ballin’ and shot callin’, you guys. Enjoy.

Pumpkin Chocolate Chip Cookies

10 minutes

Cook Time: 10 minutes

50 minutes

Yield: 3 dozen +

Pumpkin Chocolate Chip Cookies

Quick and easy recipe for soft pumpkin chocolate chip cookies (nuts optional) that makes 3 to 4 dozen cookies.

Recipe Ingredients

  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 cup canola oil
  • 1 large egg
  • 1 Tablespoon vanilla extract
  • 2 cups wheat flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 2 cups miniature chocolate chips
  • 1/2 cup slivered almonds (optional)

Recipe Directions

  1. Preheat oven to 350 degrees.
  2. Line a cookie sheet with parchment paper.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  4. In your mixing bowl, combine the pureed pumpkin, sugar, canola oil, egg and vanilla extract. Beat gently just until blended.
  5. Start adding the dry ingredients mixture to the wet ingredients mixture about a quarter at a time. Mix just until blended.
  6. Add your chocolate chips.
  7. Drop spoonfuls of cookie dough, or use your cookie scoop, onto the baking sheet.
  8. Bake at 350 degrees for 10 minutes. Pull out of the oven and let them rest for about 2 minutes, then transfer to a wire rack to cool the rest of the way.

Pumpkin Chocolate Chip Cookies

Cookie 24 – Mint Chip Cookies

I saw Guittard green mint chips at the new grocery store near our house so I snagged a bag and decided to make a fairly classic chocolate chip cookie with mostly green mint chips and to polish off the half-bag of miniature semi-sweet chocolate chips I had sitting in the freezer. These would have been good cookies in March, wouldn’t they?

Green Mint Chip Cookies

15 minutes

Cook Time: 11 minutes

Yield: 4 dozen

Green Mint Chip Cookies

Green mint chip cookies. Quick and easy recipe for cookies using green mint chips and optional chocolate chips.

Recipe Ingredients

  • 1 stick (1/2 cup) butter, softened at room temperature
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1 1/2 cups green mint chips
  • 1/2 cup chocolate chips (optional)

Recipe Directions

  1. Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper.
  2. Beat the softened butter, white sugar and brown sugar together in your KitchenAid with the paddle attachment until well-mixed, light and fluffy.
  3. Add eggs, coffee extract and milk and beat just until blended.
  4. In a separate bowl, whisk together the flour, baking soda and salt. Add about 1/3 of the dry ingredients mixture at a time to the batter, mixing just until blended.
  5. Add the green mint chips (and chocolate chips if you decided to add those)
  6. Drop in heaping spoonfuls or use your cookie scoop to get perfect, beautifully round cookies.
  7. Bake at 350 degrees for 11 to 12 minutes.
  8. Remove from oven and let sit on pan for 2-3 minutes, then carefully move them to a wire cookie rack to cool completely.

Cookie 23 – White Chocolate Mocha Cookies

My husband turned 33 last week and I promised the man cookies. He requested white chocolate and coffee to put together a white chocolate mocha cookie, so I whipped these little guys up to share with all his friends at his birthday party at a very cool little bar in Kansas City called the 403 Club. I have to say, these are pretty high up on my list of the best cookies I’ve done so far. I’d like to tweak them a touch more in the future to get even more of a coffee taste to come through because it seems to mellow out on the second day. Either way, these are really excellent cookies. Hope you enjoy them as much as we did! For the coffee and grounds I just used my husband’s leftovers from this morning’s pot of coffee. Too easy! Feel free to scale up or down on the white chocolate chips to however much you like. A regular 10-ounce bag tasted perfecto to me.

White Chocolate Mocha Cookies

Rating: 51

15 minutes

Cook Time: 8 minutes

1 hour

Yield: 4 dozen

White Chocolate Mocha Cookies

White chocolate mocha cookies. Quick and easy recipe for cookies using coffee and white chocolate chips for a cookie with a slight caffeine kick.

Recipe Ingredients

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 tbsp brewed coffee
  • 2 tsp fine coffee grounds
  • 1/2 cup cocoa powder
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 10 ounces white chocolate chips

Recipe Directions

  1. Pull out butter to soften. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
  2. Mix softened butter, white sugar, brown sugar until light and fluffy.
  3. Add 2 eggs, vanilla, brewed coffee and coffee grounds. Mix just until blended.
  4. In a separate bowl, whisk together the cocoa powder, flour, baking soda, salt.
  5. Add to the cookie dough in parts mixing just until blended.
  6. Incorporate the white chocolate chips.
  7. Bake in a 350-degree oven for 8 to 10 minutes.
  8. Remove from oven, let sit on cookie sheet for about 2 minutes before removing to a wire rack to cool completely.

 

Cookie 22 – Coffee Chocolate Chip Cookies

I saw coffee extract in the grocery aisle. I didn’t know there was such a thing. I’m quite sure the 2 tsp of coffee extract and the 2 tbsp of milk could be swapped out easily for just extra strongly brewed coffee instead. I’m really glad I baked these last week. I was able to trade them with a kind neighbor to borrow their snow shovel to dig ourselves out from under Nemo, the first of two blizzards here in Kansas City. We just got pummeled by blizzard round two today, cutely named Rocky this time.

Coffee Chocolate Chip Cookies

Yield: 3 dozen

Coffee Chocolate Chip Cookies

Chocolate chip coffee cookies. Quick and easy recipe for cookies using mini chocolate chips and coffee extract OR strongly brewed coffee.

Recipe Ingredients

  • 1 stick (1/2 cup) butter, softened at room temperature
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 teaspoons coffee extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1 1/2 cups mini chocolate chips

Recipe Directions

  1. Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper.
  2. Beat the softened butter, white sugar and brown sugar together in your KitchenAid with the paddle attachment until well-mixed, light and fluffy.
  3. Add eggs, coffee extract and milk and beat just until blended.
  4. In a separate bowl, whisk together the flour, baking soda and salt. Add about 1/3 of the dry ingredients mixture at a time to the batter, mixing just until blended.
  5. Add the miniature chocolate chips.
  6. Drop in heaping spoonfuls or use your cookie scoop to get perfect, beautifully round cookies.
  7. Bake at 350 degrees for 11 to 12 minutes.
  8. Remove from oven and let sit on pan for 2-3 minutes, then carefully move them to a wire cookie rack to cool completely.

Cookie 21 – Raspberry Dark Chocolate Cookies

More pink cookies in honor of Valentine’s Day! I’m on a kick, I guess. This recipe is heavily inspired by this recipe at Chocolate, Chocolate and More so be sure to go check it out. I think Joan made a very versatile recipe and I encourage you to experiment with it! Aside from a slight negligible change here and there, I did change up the flavors for a raspberry vanilla cookie instead of a cherry white chocolate cookie, and dark chocolate chips instead of white chocolate.

I actually made this and last week’s cookies within two days of each other so my dad could take a bunch of cookies to share with his coworkers, and my dad was so kind as to bring me several bags of phenomenal Sta-Green garden soil because I am mere weeks from starting to turn up the soil for my 2013 garden. I’ve done some light reading to refresh and plan, picked out my seeds, and all I need is for the weather here in Kansas City to warm up a touch so I can get cracking. I’ll be starting my seeds in doors. This can’t happe nfast enough!

Raspberry Dark Chocolate Cookies

Yield: 4 dozen

Raspberry Dark Chocolate Cookies

Adorable pink raspberry flavored cookies with dark chocolate chips in honor of Valentine's Day. Use raspberry gelatin dessert (Jell-O) to get do this cute pink cookie recipe!

Recipe Ingredients

  • 1 cup butter, softened at room temperature
  • 1 cup sugar
  • 2 tablespoons raspberry gelatin dessert powder
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 package instant vanilla pudding
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 ounces dark chocolate chips

Recipe Directions

  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
  2. Cream together the softened butter, sugar and raspberry powder in your KitchenAid with the paddle attachment.
  3. Add eggs and vanilla extract and beat just until blended.
  4. In a separate bowl, whisk together the flour, vanilla pudding mix, baking soda and salt. Add the dry ingredients mixture to the batter in parts.
  5. Add the dark chocolate chips.
  6. Spoon or cookie scoop onto the cookie sheet. Bake at 350 degrees for 8-9 minutes.
  7. Remove from oven and let sit for a few minutes before transferring to wire racks to finish cooling completely.

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