Cookie Crazy!

Sometimes I get on baking kicks.  I will spend hours in the kitchen without even realizing it.  It is so relaxing for me.

This time on my baking-spree, I decided to make cookies.  Not one, two or three different kinds but four.  Yeah, it’s excessive.

Zack and I are going to visit his brothers in our hometown, so I am going to take a platter of cookies to them and a platter to my dad’s business.

It’s weird, but after spending hours working on my baking project, I didn’t even have a desire to try the cookies.  Zack tried them and said all the varieties are good, though.  The satisfaction of baking them is good enough for me!

I’ll probably eat some later…especially the peanut butter Nutella ones! mmm!

Zack has been wanting me to make some Mint Chocolate cookies for a while now, so he was happy and a happy Zack makes a happy Jenn 🙂

The dough for these was extremely sticky and a pain to put on the baking sheet.  I floured my fingertips and it helped exponentially.

Mint Chocolate Cookies

– 1 cup butter, softened

– 1 3/4 cups sugar

– 2 eggs

– 2 teaspoons peppermint extract

– 2 cups all purpose flour

– 1 cup cocoa

– 1 teaspoon baking soda

– 1/2 teaspoon baking powder

– 1/2 teaspoon salt

– 1 cup chocolate chips

Preheat oven to 350 degrees.  Line two baking sheets with parchment paper.

Using an electric mixer, beat butter and sugar in large bowl until well blended.  Beat in eggs and peppermint extract.  Gradually add flour, cocoa powder, baking soda, baking powder and salt and beat until well blended.  Stir in chocolate chips.  Form dough into 1-inch balls.  Place two inches apart on prepared baking sheets.  Flatten balls slightly.

Bake cookies until edges begin to firm but center still appears soft, about 9 minutes.  Cool on baking sheets 5 minutes.  Transfer cookies to racks and cool completely.

I’d never made cookies from a bake mix before.  It was really easy and they turned out pretty well.

Devilishly Good Chocolate Chip Cookies

– 18 1/2 oz package Devil’s Food Cake Mix

– 1/2 cup oil

– 2 eggs, beaten

– 1 cup semi-sweet chocolate chips

Mix dry cake mix and remaining ingredients.  Drop by teaspoonfuls onto ungreased baking sheets.  Bake at 350 degrees for 10 minutes or until golden.  Let cool on wire racks.

I’d been wanting to make these for a while.  Peanut butter and Nutella is such an amazing combo!

Peanut Butter & Nutella Swirl Cookies

– 1/2 cup butter, softened

– 3/4 cup smooth peanut butter

– 1/2 cup white sugar

– 1/2 cup packed brown sugar

– 1 egg

– 1/2 teaspoon vanilla extract

– 3/4 teaspoon baking soda

– 1/4 teaspoon salt

– 1 3/4 cups all purpose flour

– 1/4 cup Nutella

Preheat oven to 350 degrees.

Combine butter, peanut butter, sugars, egg, and vanilla.  Mix until well blended.

Add flour, baking soda, and salt.  Drizzle Nutella on top of the dough then swirl it through the dough with a butter knife.

Chill dough 15 minutes in the refrigerator.  Roll into balls by hand.  Place on parchment lined cookie sheet.  Using a fork, press down on the balls to flatten slightly.  Bake until edges are very lightly browned (about 7-10 minutes).

Allow to rest 2 minutes on cookie sheet before transferring cookies to a cooling rack.

One of my friends from Elementary school used to always have some of these at her house.  I was very nostalgic the entire time I was baking them.  Aw, good memories!


– 1 1/2 cups sugar

– 1/2 cup butter, softened

– 1/2 cup shortening

– 2 large eggs

– 2 3/4 cups all purpose flour

– 2 teaspoons cream of tartar

– 1 teaspoon baking soda

– 1/4 teaspoon salt

– 1/4 cup sugar

– 2 teaspoons ground cinnamon

Heat oven to 400 degrees.

Beat 1 1/2 cups sugar, butter, shortening, and eggs in large bowl with electric mixer on medium speed.  Stir in flour, cream of tartar, baking soda, and salt.

Shape dough into 1 1/4 inch balls.  Mix 1/4 cup sugar and the cinnamon.  Roll balls in cinnamon sugar mixture.  Place 2 inches apart on ungreased cookie sheet.

Bake 8-10 minutes or until one set.  Immediately remove from cookie sheet to wire rack.

3 thoughts on “Cookie Crazy!

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