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- Dish type
- Biscuits and cookies
- Chocolate chip cookies
These gorgeous cookies have a little bit of everything! Chocolate sweets, chocolate chips, digestive biscuits and chopped nuts make for a surprisingly tasty combination. This makes a big batch - perfect for cake sales, kids parties or freezing.
32 people made this
- 175g butter, softened
- 100g caster sugar
- 110g dark brown soft sugar
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- 155g plain flour
- 85g crushed digestive biscuits
- 1/2 teaspoon salt
- 1/2 teaspoon bicarbonate of soda
- 150g M&M's® or Smarties®
- 325g chocolate chips
- 60g chopped pecans
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Preheat the oven to 190 C / Gas 5. Lightly grease baking trays or line with parchment.
- Blend together butter and sugars until light and fluffy. Beat in egg and vanilla. Add flour, biscuit crumbs, salt and bicarb. Fold in chocolates, chocolate chips and pecans.
- Drop dough by heaping spoonfuls onto preapared trays, about 7cm (3 in) apart.
- Bake in the preheated oven until lightly browned, 8 to 10 minutes. Cool on tray for 3 minutes and remove to wire racks.
Reviews & ratingsAverage global rating:(52)
Reviews in English (45)
I made these using hershey bars broken up into chunks and mini marshmallows. They tasted just like a smore. I think using the hershey's chocolate specifically and the marshmallows allowed the flavor of the graham to be more pronounced. My husband thought these were without a doubt the best cookie he's ever eaten.-30 Oct 2008
Turned these into s'more cookies with marshmallows and chocolate chips. The first batch stuck really bad, so I just dumped the rest of the dough in an 8" pan and baked like brownies. My kids loved them and they were easily lifted out of the pan.-06 May 2010
It's a great variation on the typical M&M cookie. The graham cracker does a great job of complimenting the chocolate. It gives it a quality that is a little like a pecan sandie. I've made them for my family and co-workers and all enjoyed them.-05 Jul 2001
Hot Chocolate Cookies
Every single night after I tuck the kids in bed, I sit down on the couch with a mug of hot chocolate and unwind to a little reality TV.
When I first started doing it my husband looked at me sideways. Who drinks hot chocolate in 85 degree weather? Me.
Now he comes home with an economy sized pack of hot chocolate from Costco to make sure I don’t have to go a night without it. Needless to say, I had plenty of hot chocolate for these Hot Chocolate Cookies.
They didn’t even put a dent in my stash.
You’ll need four 1-ounce packages of hot chocolate. I measured 4 packets of hot chocolate and it happens to be right around 1 cup of mix. Don’t use sugar-free or your cookies will taste awful.
The original recipe called for white chocolate chips. Mini marshmallows seemed like the obvious substitute for white chocolate chips which I didn’t have on hand.
Look at the inside of these cookies. So moist and full, and I mean full of chocolate and melty marshmallows. The best part of these cookies is that they stay soft for days.
Cinnamon Spice And Everything Nice Cookies Recipe
I found this recipe on one of my local TV websites, www.channel3000.com last year. It's become a favorite.
Schedule your weekly meals and get auto-generated shopping lists.
- 1 1/2 cup butter (calls for shortening in the recipe)
- 2 cups sugar
- 2 eggs
- 2 tbsp vanilla extract
- 1/2 cup molasses (I used a full-flavor dark, the recipe calls for light)
- 4 cups all-purpose flour
- 4 tsp baking soda
- 2 tsp salt
- 2 tsp ground nutmeg
- 2 tsp ground ginger
- 1 pkg cinnamon chips, 10 oz
- 1 cup white sugar, for decoration
- 1 1/2 cup butter (calls for shortening in the recipe) shopping list
- 2 cups sugarshopping list
- 2 eggsshopping list
- 2 tbsp vanilla extractshopping list
- 1/2 cup molasses (I used a full-flavor dark, the recipe calls for light) shopping list
- 4 cups all-purpose flourshopping list
- 4 tsp baking sodashopping list
- 2 tsp saltshopping list
- 2 tsp ground nutmegshopping list
- 2 tsp ground gingershopping list
- 1 pkg cinnamonchips, 10 oz shopping list
- 1 cup white sugar, for decoration shopping list
How to make it
- Preheat oven to 350 degrees.
- In a large bowl, cream together the butter and 2 cups of sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and molasses. Combine the flour, baking soda, salt, nutmeg, and ginger. Stir into the sugar mixture until well blended. Mix in cinnamon chips. (Dough will be stiff.) Roll into walnut sized balls and roll each ball in the remaining sugar. Place cookies 2 inches apart onto a ungreased cookie sheet and flatten slightly.
- Bake for 8 to 10 minutes in the oven, or until tops are crackled. Let cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.
- (3/5/12: in this installment of "let's change the whole recipe", I made a half batch and substituted allspice and galangal (http://en.wikipedia.org/wiki/Galangal) for the nutmeg and ginger. Kept the butter and dark molasses changes noted above.)
People Who Like This Dish 11
- ttaaccooBuffalo, NY
- notyourmommaSouth St. Petersburg, FL
- lunaseaOrlando, FL
- ttheriotNew Iberia, LA
- chericOklahoma City, OK
- justmoiBrisbane, AU
- muffinmomWoodbridge, VA
- crystalwatersVancouver, CA
- msamethyst1Madison, WI
- jaieAllentown, PA
- Plus 1 othersFrom around the world!
These sound absolutely wonderful and I can just imagine how fragrant they would be to make. Isn't half the fun of baking. smelling the goodness.
You know, I love spiced cookies and with the cinnamon chips - these are so over the top appealing. I am saving your recipe for my autumn-winter cookie baking extravaganza. Thanks so much, Paula! :) Vickie
Classic Peanut Butter Cookies
An all-time favorite, these cookies are perfect after school with a glass of cold milk. These golden-blonde cookies are slightly soft and mildly chewy (rather than crunchy), with satisfying peanut butter taste.
- 1/3 cup (57g) vegetable shortening or 8 tablespoons (113g) unsalted butter, for softer cookies
- 1/2 cup (99g) granulated sugar
- 1/2 cup (106g) light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup (198g) supermarket-style smooth peanut butter*
- 1 1/2 cups (177g) King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
*If you use all-natural peanut butter, grind your own, or use low-fat or low-salt peanut butter, the cookies won't turn out as described.
Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
Beat together the shortening or butter, sugars, egg, vanilla, and peanut butter until smooth.
Add the flour, baking soda, and salt to the peanut-butter mixture, beating gently until everything is well combined. It may take awhile for this rather dry dough to come together and when it does, it'll be quite stiff. Only if necessary, drizzle in enough water to make the dough cohesive.
Drop the cookie dough by tablespoonfuls onto the prepared baking sheets (a tablespoon cookie scoop works well here), leaving 2" between them.
Perfect your technique
Classic Peanut Butter Cookies
Use a fork to flatten each cookie to about 1/2" thick, making a cross-hatch design.
Bake the cookies for 12 to 16 minutes, until they're barely beginning to brown around the edges the tops won't have browned. Remove them from the oven, and cool on a rack.
Tips from our Bakers
Add 1 cup raspberry jammy bits to this recipe to create peanut butter and jelly cookies.
For a pretty circular design on top of your cookies, flatten with the end of a food processor's plastic "pusher" (if it has a circular design on the end). For other imaginative ways to flatten your cookies, see our blog post, Drop cookies: beyond the fork.
Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Classic Peanut Butter Cookies.
They are super simple cookies…no chilling the dough or anything crazy like that. Just mix ’em up and bake them and you’re good to go.
Put some chocolate chips on top so they look pretty.
They bake up all crackly on top.
And of course when they’re warm they’re still soft and gooey on the inside…
We loved these cookies so much, and I know they would be SO good with butterscotch chips instead of chocolate. Totally trying that next time.
Other Cookie Recipes on The Rebel Chick
I love participating in The Great Food Blogger Cookie Swap each year because it’s all about my favorite baked good: COOKIES!
This is my third year participating and I think I get more excited as the years go by. I love baking the cookies, writing out the recipe by hand on cute little recipe cards, packaging the cookies and shipping them out. I spend an entire morning getting everything ready and by the time the boxes are shipped…there aren’t very many cookies left for me to munch on!
I need to start making two batches…
Update: Please note that the Great Food Blogger Cookie Swap is no longer taking place each year. The last year was 2015. In 2019, The Little Kitchen hosted the Good Cookie Food Bloggers’ Valentine’s Day event, which was a celebration of all things heart and love related! A ton of bloggers gathered together and shared their recipes, all benefiting Cookies for Kids’ Cancer (C4KC). I was unable to participate in this event, as I was extremely ill for the few weeks leading up to it and not able to get myself into the kitchen in front of that hot oven! I hope that they hold the event again in 2020 so that I can participate!
65 Cookie Recipes You'll Be Baking All Year Long
Life is too short to skip dessert. especially when you have 80+ amazing cookie recipes to choose from. Whether you're a traditionalist&mdashchocolate chip, sugar, or bust&mdashor like to mix things up with Andes chip and red velvet cookie recipes, we've got something for you. Once when you've tried them all, we've got some super-stuffed cookies for ya, too.
Have you had a corn cookie before? If not&mdashget to the kitchen pronto. These are incredible.
These are a Jewish deli staple and should be on everyones top 5 cookie list.
What do paleo banana cookies taste like?
Paleo cookies are not your average cookie. There is no butter, flour, or sugar in sight. All paleo cookies (at least the ones that I've tried) tend to be more dense and chewy.
If you're going to compare paleo cookies to regular cookies, then these paleo banana cookies are similar to a healthy breakfast cookie, with a slightly different texture.
The almond flour makes them a little chewier than a regular cookie … which is not a bad thing.
They are the perfect morning cookie!
Remember to subscribe to THE ENDLESS MEAL'S NEWSLETTER for FREE to get healthy and delicious recipes each week + our cookbook!
How do you store German Chocolate Cake Cookies?
Store in an airtight container at room temperature, the cookies will last about one week.
Freeze in an airtight freezer bag to extend the life of the cookies to one to two months.
To keep your cookies soft and chewy, you can also place a quarter slice of bread (per dozen) into the container.
The cookies will absorb moisture from the bread, keeping them soft longer.
White bread is best, as it won’t transfer its own flavors to the cookies.
If you are looking for an easy German Chocolate Cake inspried recipes, check these ones out.
- this recipe is to die for. Honestly, you will love either of these recipes! fun for a holiday or special breakfast. – our Easter Sunday tradition. – I love this for Christmas day!! Easy recipe and incredibly delicious.
What brings me the most joy when making this cookie, is my husband. He loves these had I made these when we were dating I think we would have gotten married even earlier. He loves them so much it would have created an instant proposal. Instead, I had to wait Want to make this for someone special add a heart with colored red or pink melting chocolate – I did that for Valentine’s Day. These sugar cookies are soft and chewy and exactly like those puffy, cakey, frosted Lofthouse sugar cookies with sprinkles found in crinkly plastic packages in the bakery of your local grocery store. But waaaaay better. Adapted from Sally McKenney | Sally’s Baking Addiction | Race Point Publishing, 2014 These sugar cookies are exactly like the Lofthouse sugar cookies that come in the clear crinkly plastic containers at your local grocery store bakery—well, exactly like them in taste and texture but not, thankfully, in terms of the crazy long list of artificial ingredients. But just like those soft sugar cookies your kids beg you to buy, these are soft, chewy, frosted, buttery, tender, puffy, and ridiculously sweet, They’re also crazy easy to make—there’s no need to roll the dough or cut it into shapes, just drop blobs of sugar cookie dough on a baking sheet.–Sally McKenney
Want to make this for someone special add a heart with colored red or pink melting chocolate – I did that for Valentine’s Day.
These sugar cookies are soft and chewy and exactly like those puffy, cakey, frosted Lofthouse sugar cookies with sprinkles found in crinkly plastic packages in the bakery of your local grocery store. But waaaaay better.
Adapted from Sally McKenney | Sally’s Baking Addiction | Race Point Publishing, 2014
These sugar cookies are exactly like the Lofthouse sugar cookies that come in the clear crinkly plastic containers at your local grocery store bakery—well, exactly like them in taste and texture but not, thankfully, in terms of the crazy long list of artificial ingredients. But just like those soft sugar cookies your kids beg you to buy, these are soft, chewy, frosted, buttery, tender, puffy, and ridiculously sweet, They’re also crazy easy to make—there’s no need to roll the dough or cut it into shapes, just drop blobs of sugar cookie dough on a baking sheet.–Sally McKenney