As I’ve mentioned before, I am usually hesitant about making “healthy” desserts because if I’m going to have dessert, I want it to be delicious. But I decided to try these because they involve peanut butter and maple syrup, two things I love. And while you can tell these are not the usual cookies, they are still so great, especially if you’re trying to cut back on the super indulgent desserts after all the candy and chocolate you likely ate for Valentine’s Day!
I love oatmeal raisin cookies, but sometimes it’s fun to change them up slightly. These are delicious with the sour cranberries, pecans, and the extra white chocolate. Plus with the red and white they’d be perfect to make for friends or family for Valentine’s Day!
If you’re like me, you can eat Nutella by the spoonful straight from the jar. But sometimes, it’s fun to eat it in a slightly more socially acceptable form. So turn it into a frosting and then put a large dollop between two chocolate chip cookies. I made these and piled them up to create an unconventional “birthday cake.” But these would also be great for any upcoming holiday parties you have.
Brownies are great, and so are chocolate chip cookies. So why not make a cookie that combines both and allows you to have a bite of each at the same time? Plus, these are really easy to make, and this recipe makes a lot, so you can share them with your friends/coworkers/family.
Feel like zesting up your life? This dessert is full of lemon and lime zest. And the best part about this dish is that you could eat it right out of the skillet if you were just cooking it for yourself or your family. I chose to take the dish to a dinner party, which made cutting it up and removing it from the skillet slightly difficult, but it is totally worth it.
Before you get too excited, I did not figure out how to make a cookie taste like watermelon. Although, I promise that if I do, I will be sure to share the love. In the meantime, here is a great tasting cookie that looks just like a watermelon. Heads up, this recipe involves leaving the dough in the fridge for 2 hours, and then another 6-8 hours.
I definitely get into the 4th of July spirit. I try to work red, white, and blue into my wardrobe, my apartment, and my food. Normally, I do the classic flag cake (made with strawberries and blueberries), but this year I decided to change it up with these cookies. They involve a few steps (aka you should make them the night before), but they look so cool that they are definitely worth the effort!
Although I love the Tollhouse chocolate chip cookie recipe that comes on the back of the bag (which I’ve blogged about before), I have been craving the big flat cookies that are super gooey in the middle so I decided to try these. And the results were delicious. While they didn’t get as flat and gooey as I wanted, it didn’t matter because the hint of molasses and browned butter gives them an extra special flavor that I really liked!
So here is the deal. Chocolate cookies are amazing by themselves. And so is cream cheese frosting. So why not put the two together and end with a delicious whoopie pie sandwich? I made these around Thanksgiving time so I did pumpkin cream cheese frosting, but you could substitute that in for a plain cream cheese frosting, or you could also make mint frosting to go with the chocolate.
You may have noticed by now that I like bar recipes. I seem to post them a lot. Maybe it’s because they have fruit in them and I tell myself they’re not quite as unhealthy, who knows. But here’s another bar recipe. And I’m sure I always say this, but these are amazing. I made them over the holidays and even ended up eating some of the ones I’d packed up to share with others. I just couldn’t resist.