Lots of Cookies

I am going to apologize in advance. I have been meaning to post all these cookie recipes for the past few weeks, ok maybe 2 months. Time got the best of me and I never got around to it. These are the cookies I made this past year for Christmas that were a success. (There were other cookies that were a fail) I am becoming better at baking, learning as I go, and enjoying it. For Christmas this year I got a Kitchenaid mixer. I am so excited to eventually use it to bake with. I can't wait to come up with an excuse to use it.

Here are the cookies that you will find below. 
Chocolate Chip Bar
Mint Ande's Chocolate Cookies
Oreo Cheesecake Cookies
Chocolate Crinkle Cookies 
Grinch Crinkle Cookies
Peanut Butter Cookies and Blossoms

Chocolate Chip Bar
2 sticks butter, at room temperature
1 cup brown sugar
3/4 cup sugar
2 eggs
3 cups flour
1 bag chocolate chips (14oz)



4- Slowly stir in flour, salt and baking soda.
5- Gently fold in chocolate chips.
8- Let cool before slicing.
9- Enjoy!

Mint Ande's Chocolate Cookies

1 1/2 cups Sugar
2 sticks Butter, room temperature
2 Eggs
2 tsp Vanilla extract
2 cups Flour
2/3 cup Cocoa powder
1/4 tsp Salt
3/4 tsp Baking soda
1 bag Andes mint pieces


1- Preheat oven to 350 degress
2- Add sugar, butter, eggs, and vanilla to a large bowl. Beat until fluffy
3- In a separate bowl whisk together flour, cocoa, salt, and baking soda. 
4- Slowly combine both mixes.
5- Fold in Andes min pieces.
6- Roll dough into balls. Place on baking sheet.
7- Bake for 8-10 minutes.
8- Cool on pan for 5 minutes. Cook rest of the way on cooling racks.
9- Enjoy!!!

Oreo Cheesecake Cookies

1 stick butter, room temperature
3 oz cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
1 cup flour
10 crushed Oreo's


1- Preheat oven to 375 degrees
2- In a large bowl mix together the butter and cream cheese until smooth.
3- Add the sugar and vanilla.
4- Gently mix in the flour.
5- Using a medium size scoop, scoop the dough and roll it into a ball. 
6- Roll the ball in the Oreo crumbs
7- Place on cookie sheet and bake for 12-17 minutes 
8- Let cool on baking sheet for 5 minutes then transfer to cool completely on a wire rack.
9. Enjoy!!

Chocolate Crinkle Cookies 

4 eggs
½ cup vegetable oil
zest of 1 lemon
1 cup unsweetened cocoa powder
1 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1 tsp vanilla extract
pinch of salt
½ cup powdered sugar


1- In a large bowl, mix flour, cocoa powder, baking powder, and eggs
2- Add vanilla extract, vegetable oil and lemon zest. 
3- Cover the dough and keep it the refrigerator for 1 to 2 hours.
4- Pre-heat the oven to 350F.
5- Pour the powder sugar in a bowl.
6- Take the dough out of the refrigerator.
7- Using an small scoop, roll the dough into 1-inch balls and drop in the powder sugar.
8- Roll it in the sugar and place on cookie sheet.
9- Bake for 10 -12 minutes.
10- Cool for 5 minutes on baking sheet then cool rest of the way on cooling rack.
11- Enjoy!!!!

Grinch Crinkle Cookies

1  Box Vanilla Cake Mix
1 Stick Butter, softened
1 Tbsp Vegetable Oil
2 Eggs, Room Temperature
1 Cup Powdered Sugar
1 Cup Corn Starch
Green Gel Food Coloring


1- Preheat oven to 375 degrees.
2- Mix powdered sugar and corn starch together in a small bowl
3- In a large bowl, mix the butter, cake mix, oil and eggs.
4- Stir green food coloring to get the Grinch green, about 5-10 drops.
5- Using a small scoop, scoop dough then roll it into the powdered sugar/corn starch mixture.
6- Pick up the dough and roll into a ball and place on cookie sheet.
7- Bake at 375 degrees for 8-10 minutes or until they puff up.
8- Cool on the cookie sheet for 5 minutes. Cool rest of the way on cooling rack.
9- Enjoy!!

Peanut Butter Cookies and Blossoms

1 1/2 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 stick butter, softened
3/4 cup sugar, divided (1/2 cup set aside)
1/2 cup brown sugar
1 egg
3/4 cup creamy peanut butter
1 tsp pure vanilla extract
24 chocolate kiss candies, unwrapped (need only if doing blossoms) 


1- Preheat oven to 350 degrees.
2- Combine flour, baking soda and salt, set aside.
3- In a large bowl blend butter until creamy. 
4- Gradually add in sugar until smooth.
5- Beat in egg, peanut butter and vanilla making sure you are scraping the sides and bottom of the bowl.
6- Add dry ingredients.
7- Using a small scoop, scoop dough into 1 inch balls. Roll ball in sugar. Place on baking sheet.
for blossoms cook at balls
for cookies, press fork on top for criss-cross design.
8- Bake for 10 - 12 minutes. 
9- Allow to cool for 5 minutes. Move to cooling rack. 
for blossoms allow to cool for 5 more minutes than press a Hersey Kiss into each cookie.
for cookies cool completely on cooling rack.
10- Enjoy!!!

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1 comment

  1. A great collection of delicious cookies! Hope you are having a great day and thanks so much for sharing with us at Full Plate Thursday and come back to see us real soon!
    Miz Helen


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