Tag: chocolate

Chocolate Dipped Heart Shortbread Cookies

Chocolate Dipped Heart Shortbread Cookies

Chocolate-dipped heart shortbread cookies are a delightful treat perfect for Valentine’s Day or any occasion. Notes

Chocolate Peanut Butter Hearts

Chocolate Peanut Butter Hearts

Easy, no-bake chocolate peanut butter hearts are a delicious and simple treat that combine the irresistible duo of creamy peanut butter and smooth milk chocolate.

Strawberry Chocolate Chunk Cookies

Strawberry Chocolate Chunk Cookies

These strawberry chocolate chunk cookies are thick, crispy on the outside, and soft and chewy on the inside.

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Strawberry Chocolate Chunk Cookies

Strawberry Chocolate Chunk Cookies

Recipe by Abbey
0 from 0 votes
Servings

11

cookies
Prep time

15

minutes
Cooking time

14

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 1/2 cup 1/2 unsalted butter, softened

  • 1/2 cup 1/2 sugar

  • 1/2 cup 1/2 brown sugar

  • 1 1 egg

  • 1 teaspoon 1 vanilla

  • 1 1/2 cups 1 1/2 flour

  • 1/2 teaspoon 1/2 baking soda

  • 1 teaspoon 1 hot water

  • 1/4 teaspoon 1/4 salt

  • 3/4 cup 3/4 chocolate chunks

  • 3/4 cup 3/4 freeze-dried strawberries

Directions

  • Preheat the oven to 350F and line 2 cookie sheets with parchment paper.
  • In a large bowl, cream together the butter and sugars.
  • Beat in the egg and vanilla.
  • Dissolve the baking soda in the hot water and add it to the batter. Add in the salt and flour and mix just until combined. Do not overmix.
  • Crush the freeze-dried strawberry pieces gently by hand into small chunks.
  • Fold the chocolate chunks and strawberry pieces into the batter.
  • Use a large cookie scoop to drop the dough on the prepared baking sheets. Space them out about 2 inches apart.
  • Bake for about 14 minutes- the cookies should be set and just starting to brown on top.
  • Allow to cool for a few minutes and enjoy!

Notes

  • Store tightly sealed at room temperature. These are best enjoyed within 1 week.
Valentine’s Chocolate Popcorn

Valentine’s Chocolate Popcorn

Salted popcorn coated in milk chocolate and topped with Valentine’s M&Ms. Valentine’s Chocolate Popcorn is an easy and delicious treat!

Chocolate Hazelnut Sweet Rolls

Chocolate Hazelnut Sweet Rolls

Chocolate Hazelnut Sweet Rolls are the perfect breakfast or dessert treat! Soft, sweet dough is filled with a cocoa-brown sugar mixture and topped with your favorite chocolate hazelnut spread.

Homemade Thin Mint Cookies

Homemade Thin Mint Cookies

My Homemade Thin Mint Cookies recipe allows you to enjoy the classic Girl Scout cookie all year round! The cookies consist of a mint chocolate cookie base and are dipped in melted chocolate mixed with peppermint extract.

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INGREDIENTS

Mint Chocolate Cookie

  • 1/2 cup sugar
  • 1/2 cup unsalted butter
  • 1 egg
  • 1 teaspoon peppermint extract
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder

Mint Chocolate Coating

  • 15oz semi-sweet chocolate
  • 1/2 teaspoon peppermint extract
  • 1/2 teaspoon vegetable or coconut oil
Homemade Thin Mint Cookies

Homemade Thin Mint Cookies

Recipe by Abbey
0 from 0 votes
Servings

30

cookies
Prep time

1

hour 

30

minutes
Cooking time

10

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • Mint Chocolate Cookie
  • 1/2 cup 1/2 sugar

  • 1/2 cup 1/2 unsalted butter

  • 1 1 egg

  • 1 teaspoon 1 peppermint extract

  • 1 cup 1 flour

  • 1/2 cup 1/2 cocoa powder

  • 1/4 teaspoon 1/4 salt

  • 1/2 teaspoon 1/2 baking powder

  • Mint Chocolate Coating
  • 15 oz 15 semi-sweet chocolate

  • 1/2 teaspoon 1/2 peppermint extract

  • 1/2 teaspoon 1/2 vegetable or coconut oil

Directions

  • Mint Chocolate Cookie
  • Cream together the butter and sugar, then add in the egg and peppermint extract
  • Sift together the flour, cocoa powder, salt, and baking powder. Add to the wet ingredients and mix until just combined.
  • Flatten the dough between 2 sheets of parchment paper and roll to 1/4″ thickness. Remove the top sheet of parchment and use a 2″ round cookie cutter to cut out the cookies. Continue to roll out the dough between the parchment paper and cut out the cookies until all dough is used. Place the cookies on a parchment paper-lined baking sheet and refrigerate for 30 minutes.
  • Preheat the oven to 350F and bake the cookies for about 10 minutes.
  • Once the cookies cool, prepare the mint chocolate coating.
  • Mint Chocolate Coating
  • Add the semi-sweet chocolate and oil to a bowl and microwave in 30-second increments, stirring between each, until the chocolate is fully melted and smooth. Mix in the peppermint extract.
  • Use a fork to dip each cookie into the chocolate. Make sure they are fully coated and try your best to shake off any excess chocolate. Place on a parchment-paper lined baking sheet and refrigerate for about 30 minutes, or until the chocolate is set.

Notes

  • Refrigerate the cookies for up to a week.
Fudgy Black Cocoa Brownies

Fudgy Black Cocoa Brownies

These fudgy brownies are made with black cocoa, which gives them their deep color and intense chocolate flavor. If you like Oreos, these are the brownies for you! What is black cocoa? Black cocoa is ultra-dutch processed cocoa powder, which means that it has been 

Dark Chocolate Strawberry Yogurt Bites

Dark Chocolate Strawberry Yogurt Bites

These dark chocolate strawberry yogurt bites are the perfect refreshing summer dessert! The combination of creamy frozen yogurt filled with fresh strawberries and covered in a dark chocolate shell is one you don’t want to miss out on. While you’re here, check out my Lime 

Chocolate Hazelnut Stuffed Cookies

Chocolate Hazelnut Stuffed Cookies

These chocolate cookies are stuffed with delicious chocolate hazelnut spread. Who can resist the perfect combination of chocolate and hazelnut?

While you’re here, check out my Cookies & Cream Cookies, Chocolate Shortbread Sandwich Cookies, and Mint Chocolate Cookies.

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INGREDIENTS

  • Butter –  I always bake with unsalted butter and add the salt in separately for more control of the flavor.
  • Granulated sugar & brown sugar – Used to sweeten the cookies. The brown sugar gives the cookies a softer texture.
  • Egg – 1 large egg was used for this recipe.
  • Vanilla – I always use pure vanilla extract. I personally can taste a big difference when imitation vanilla is used.
  • Flour – I used all-purpose flour for this recipe.
  • Cocoa powder – I used unsweetened cocoa powder for the chocolate flavor.
  • Corn starch – Used to make the cookies thicker.
  • Cream of tartar – Makes the cookies more tender and chewy.
  • Salt – Enhances the flavor and balances the sweetness.
  • Baking soda – Used to help the cookies rise.
  • Chocolate hazelnut spread (shown below) – For the filling.

HOW TO MAKE THE BEST CHOCOLATE HAZELNUT COOKIES

  1. Scoop 9 tablespoons of the chocolate hazelnut spread onto a plate lined with parchment paper. Freeze for 30 minutes.
  2. Preheat the oven to 350F.
  3. Using a stand or handheld mixer, cream together the butter and sugars.
  4. Beat in the egg and vanilla.
  5. Mix in the flour, cocoa powder, cornstarch, cream of tartar, salt, and baking soda until just combined.
  6. Use a large cookie scoop to scoop the dough out onto a lined baking sheet. Flatten the dough with your hands, place one of frozen chocolate hazelnut scoops in the center, and cover with the dough. Roll into a ball and place back on the baking sheet.
  7. Bake for 12 minutes.

These are best eaten fresh from the oven while the filling is warm and melty. They can be stored for up to a week in an airtight container at room temperature or up to several months in the freezer. If freezing, place the cooled cookies in a plastic bag. Reheat for about 30 seconds in the microwave and they taste like they just came out of the oven!

Chocolate Hazelnut Stuffed Cookies

5 from 2 votes
Recipe by Abbey
Servings

9

cookies
Prep time

50

minutes
Cooking time

12

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • Cookie Dough
  • 1/2 cup unsalted butter (room temperature)

  • 1/2 cup granulated sugar

  • 1/4 cup brown sugar

  • 1 egg

  • 1 teaspoon vanilla

  • 1 cup all-purpose flour

  • 1/2 cup cocoa powder

  • 2 tablespoons cornstarch

  • 1/4 teaspoon cream of tartar

  • 1/4 teaspoon salt

  • 1 teaspoon baking soda

  • Filling
  • 9 tablespoons chocolate hazelnut spread

Directions

  • Scoop 9 tablespoons of the chocolate hazelnut spread onto a plate lined with parchment paper. Freeze for 30 minutes.
  • Preheat the oven to 350F.
  • Using a stand or handheld mixer, cream together the butter and sugars.
  • Beat in the egg and vanilla.
  • Mix in the flour, cocoa powder, cornstarch, cream of tartar, salt, and baking soda until just combined.
  • Use a large cookie scoop to scoop the dough out onto a lined baking sheet. Flatten the dough with your hands, place one of frozen chocolate hazelnut scoops in the center, and cover with the dough. Roll into a ball and place back on the baking sheet.
  • Bake for 12 minutes.
Chocolate Coconut Cupcakes

Chocolate Coconut Cupcakes

My chocolate coconut cupcakes are made with fluffy chocolate cake topped a smooth coconut buttercream and shredded coconut. I can’t wait for you to try these! If you like coconut, this recipe is a must! You won’t be able to stop eating them (trust me). 

S’mores Cookies

S’mores Cookies

These gooey s’mores cookies are filled with crushed graham crackers, a delicious chocolate center, and topped with a toasted marshmallow. This easy recipe is a great way to elevate the classic chocolate chip cookie! While you’re here, be sure to check out my Mint Chocolate