Chocolate Crinkle Kiss Cookies

CC Kiss cookies display

I love baking Christmas cookies, and last year I added these chocolaty cookies to the mix. If you like chocolate with a little hint of mint on top then you’ll love these! I have yet to make them again this year so I only have the above picture from when I made them last year. They do take a little time to make, but they are worth every minute spent in the kitchen.

Happy baking!!!


Chocolate Crinkle Kiss Cookies


2 cups all-purpose flour

1 cup unsweetened cocoa powder

2 teaspoons baking powder

1/2 teaspoon salt

2 cups granulated sugar

1/2 cup vegetable oil

4 large eggs

1 teaspoon vanilla extract

1 cup powdered sugar

Hershey Candy Cane Kisses


1. In a medium bowl, whisk together the flour, cocoa, baking powder, and salt.

2. In a large bowl, whisk together the sugar, oil, eggs, and vanilla. Stir the flour mixture into the sugar mixture. Place plastic wrap over bowl and refrigerate the dough for at least 2 hours.

3. Meanwhile, unwrap Hershey kisses and place them in a small bowl. Freeze them until ready to use. VERY IMPORTANT! The longer you freeze them, the less likely they are to melt when you place them on the warm cookies.

4. Preheat the oven to 350°F.

5. Line a cookie sheet with parchment paper or spray with baking spray; set aside. Place powdered sugar in a small bowl; set aside.

6. Scoop dough into 1/2 tablespoon balls, roll in powdered sugar, and place on the baking sheet. Bake for 11-13 minutes, until the cookies crackle and start to look cakey.

7. Remove from oven. Immediately press a frozen kiss into each cookie, then place cookie sheet into the freezer immediately just until chocolate is set and no longer shiny. Remove from the cookies from freezer and allow them to cool completely.

Source: Baker Girl



Many Blessings,

sign no border

Cake Batter Chocolate Chip Cookies

cake batter cookies coverI recently came across this fun variation of the traditional chocolate chip cookie, and decided to bake up a batch of these colorful sprinkle filled treats. These tasty cookies have a nice texture—soft in the middle, crunchy on the outside. They would be a fun cookie to make with little ones or to serve at a children’s party {“big kids” will enjoy them too!}.


cake batter cookies dough

In a large bowl, sift together 1 1/4 cups of flour, 1 1/4 cups of yellow cake mix and 1/2 teaspoon of baking soda; Set aside. In a separate bowl, cream together 3/4 cup of softened butter, 1/2 cup of granulated sugar and 1/2 cup of brown sugar. Add 1 egg and 1 1/2 teaspoons of vanilla; Mix until smooth. Add the flour mixture to the wet ingredients. Mix just until combined, making sure not to over-mix. Fold in 1/2 cup of semi-sweet chocolate chips, 1/2 of white chocolate chips and 1/2 cup of sprinkles. Chill the dough for at least 1 hour {it can be refrigerated for up to 4 days}.


cake batter cookies baking

Preheat the oven to 350 degrees. Scoop rounded tablespoons of the cold dough onto an ungreased cookie sheet. Bake for about 10-12 minutes. The edges should be slightly brown and the center will appear soft. They will set as they cool.


cake batter cookies cooling


cake batter cookies stacked up

recipe source: Sally’s Baking Addiction


Happy Baking,

sign no border

Golden Chocolate Chip Cookies

I have yet to meet a person who does not enjoy a good chocolate chip cookie every now and then. Well, if there’s one thing I have spent years perfecting, it’s my chocolate chip cookie recipe!!! I made chocolate chip cookies for the first time when I was 13 years old. Over the years I have tried dozens of different recipes until finally creating my own recipe. I think I could make chocolate chip cookies in my sleep because I have made them SO MANY times…it’s just one of those recipes that I have forever memorized! The traditional chocolate chip cookie has white granulated sugar as one of the ingredients. A few years ago, I had some “Sugar in the Raw” in my pantry so I decided to substitute this in place of the white sugar…and the results were AMAZING!!! It gives the cookies a unique texture and a delicious flavor. Needless to say, I have never gone back to using white sugar for my cookies. It’s just not the same!  “Sugar in the Raw” makes for an extra special chocolate chip cookie!!!

To start, turn the oven on to 350° and then gather your ingredients.

You will need:

1 stick (½ C.) butter, softened

½ C. packed brown sugar

½ C. Sugar in the Raw

1 large egg

1 TBSP. real vanilla extract

1 ½ C. all-purpose flour

½ tsp. baking soda

¾ tsp. salt

1 C. semi-sweet chocolate chips

I use a Kitchen Aid but if you don’t have one, a large bowl and hand mixer will work fine. Cream together 1 stick of butter, ½ cup of brown sugar and ½ cup of Sugar in the Raw starting off on a low-speed so you don’t splatter the sugar all over the place! Then turn the speed up to medium and beat for about 1 minute. Stop and use a spatula to scrape the bowl. You want to make sure there’s not some butter still hanging out at the bottom of the bowl all by itself.  When I first started baking I would wait until the very end to scrape the bowl, but over the years I have learned the importance of scraping the bowl AS YOU GO…it really does make a difference!

The butter and sugar mixture should look something like this.

Next add in 1 egg and 1 tablespoon of vanilla and beat on medium speed for about 1 minute or until thoroughly combined. Once again, stop and scrape the bowl.

Now it’s time to prepare the dry ingredients. Combine the 1 ½ cups of flour, ½ teaspoon of baking soda and ¾ teaspoon of salt in a medium-size bowl.  I also used to skip this step when I first started baking because it’s just easier to add everything to one bowl and not have to bother getting a second bowl dirty (I love to bake but I don’t love the clean-up 🙂 ). Well, I have learned the importance of mixing the dry ingredients separately first because it’s key that the dry ingredients get evenly distributed through-out the dough.  So take it from me…Don’t skip this step!

Slowly add the dry mixture to the wet mixture. Start off on a low-speed or you will have a flour explosion! Gradually turn the speed up to medium and beat for about 1 minute. Stop and scrape the bowl. Beat again on a low-speed for about 30 seconds just to make sure everything is well incorporated. The dough should be slightly stiff.  If it seems to wet and runny you can add a tablespoon of flour at a time until you get the correct consistency. The flour is something you might have to adjust as well depending on the altitude you live at.

The last ingredient is the 1 cup of chocolate chips. Add them to the dough and stir just until incorporated. The Kitchen Aid has a stir speed which is great. If you’re using a hand mixer, than it might be easier to stir in the chocolate chips with a wooden spoon. The chocolate chips can break apart if you mix them in on too high of a speed and you don’t want this to happen!

Grease a large cookie sheet with cooking spray or butter. Drop rounded tablespoonfuls of dough onto the cookie sheet using a cookie scoop (or a spoon if you don’t have one). Space them about 1 inch apart. Bake them on the middle rack for 9-11 minutes (you may have to adjust the time depending on your oven).  Once the cookies are slightly golden brown, they are done!

Remove them from the oven and let them cool on a cooling rack.

Enjoy the warm, chocolaty ooey- gooey goodness!!!


Golden Chocolate Chip Cookies

Yield: 2 dozen cookies

Recipe by: Hannah, © Pocketful of Motherhood


1 stick (½ C.)  butter , softened

½ C. packed brown sugar

½ C. Sugar in the Raw

1 large egg

1 TBSP. real vanilla extract

1 ½ C. all-purpose flour

½ tsp. baking soda

¾ tsp. salt

1 C. semi-sweet chocolate chips

Directions: Heat oven to 350°. Using a mixer, cream together the butter and sugars on medium speed for about 1 minute; Scrape the bowl with a spatula. Add the egg and vanilla and beat on medium speed for about 1 more minute.  Scrape the bowl again. Combine flour, baking soda and salt together in a medium-size bowl. Add dry mixture to wet mixture and beat on a low- speed for about 1 minute.  Stir in chocolate chips just until incorporated.  Drop by rounded tablespoons onto a greased cookie sheet.  Bake one batch at a time on the middle rack for 9-11 minutes or until golden brown.

© Pocketful of Motherhood, 2012