The Cookie, and Cookies of the Month

Thinking up a title for this new cookie recipe was extremely difficult.  This recipe came about only because I found some adorable little pumpkin and autumn sprinkles and some mini dark chocolate chips at a local Amish market where nearly everything is packaged bulk and sold by the pound.  It’s so much fun strolling the isles of this store and deciding what baking ingredients I need (or want).

So, with only these two simple ingredients in front of me I went to work and created what is now my new favorite cookie. 

A little of this and a little of that, and…

I’m pleased to introduce you to The Cookie.

These cookies are soft.  And they are even softer if they are stored in an airtight container overnight.  The flavor of these cookies is best described as a cross between a scrumptious sugar cookie and a great chocolate chip cookie – all morphed into one. 

The Cookie

1/2 c. margarine, softened

1 egg

3/4 c. granulated sugar

1/4 c. sour cream

2 tsp. vanilla extract

2 tsp. cornstarch

1 tsp. baking soda

1/4 tsp. salt

1 3/4 c. all-purpose flour

4 tbsp. sprinkles

1/4 c. plus 1 tbsp. mini dark chocolate chips

Preheat oven to 350 degrees.  Line two large cookie sheets with parchment paper.  Makes about 1 1/2 dozen cookies.

In a large bowl, cream margarine, egg, sugar,  vanilla, and sour cream together.  Add cornstarch, baking soda, salt, and flour; mix thoroughly.  Fold in sprinkles and chocolate chips.  Refrigerate dough 30 minutes before baking.

Using a dining sized teaspoon scoop onto prepared cookie sheets.   Bake for 8 minutes, or until lightly golden.  Do not over bake.  The cookies will firm up once they are removed from the oven.  Allow to cool completely before removing from cookie sheets.

Store in airtight container under lock and key!

Last year at this time, I shared a post each month (from September to December) where I featured a delicious new cookie recipe.  If you’re already thinking ahead to the holidays (are you?) then be sure to check out these great recipes, and don’t forget to bookmark or pin this post for future reference too! 

September – Walnut & Chocolate Cappuccino Chunk

October – Shortbread Sprinkles

November – Chocolate Chip Shortbread Bars

December – Kahlua Chocolate Shortbread Bars

Happy Baking!


Brown Sugar Double Chip Cookies

The Lemon Iced Shortbread Cookie Bars that I made earlier this week are officially gone.  And to be honest, they have been for a while now.  They never made it to the freezer if that tells you anything.  So, my question to you is this; what is a house without cookies in it?  I’d say boring, while you are probably saying healthy.

As I was about to embark on another one of my cookie making adventures I realized that I was nearly out of granulated sugar.  Oh no…  Oh yes!  But have no fear, after you try this recipe you will understand why it really doesn’t matter if you have granulated sugar on hand or not.   It’s brown sugar that makes these cookies shine!

Brown Sugar Double Chip Cookies

1/2 c. margarine, softened

2/3 c. brown sugar

1 large egg

1 tsp. baking soda

1/4 tsp. baking powder

1/4 tsp. salt

2 tsp. vanilla extract

1 1/2 c. all-purpose flour

2 tbsp. heavy cream, or milk

1/2 c. semi-sweet chocolate chips

1/4 c. butterscotch chips

Preheat oven to 325 degrees.  Line two large cookie sheets with parchment paper.  Makes about 2 dozen cookies.

In a large bowl, cream together margarine, egg, and brown sugar.  Add baking soda, baking powder, salt, and vanilla extract; mix thoroughly.  Add flour and heavy cream and beat until all ingredients are combined.  Fold in chips.

Using a dining teaspoon, drop dough onto cookie sheets about 2 inches apart.  Bake for 7-8 minutes until outside of cookie starts to turn light golden colored.  The middle of the cookie may look slightly undercooked but it will firm up.  Cool completely on the cookie sheets before transferring to storage container or baking rack.  *Storing these in an airtight container makes them extra soft and chewy.

I love the butterscotch and brown sugar flavors combined with the semi-sweet chocolate chips in these cookies.  I think that sometimes butterscotch chips can overpower the flavor of a cookie but they don’t in this recipe. 

What kind of chips do you prefer in your cookies?  Chocolate, white chocolate, peanut butter, butterscotch, cinnamon?


Almond Joy Chocolate Chip Cookie Bars

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It’s been awhile since I’ve made something sweet and chocolaty; entirely too long.   So, when I saw these Almond Joy Pieces I knew what needed to be done.  

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Almond Joy Chocolate Chip Cookie Bars

3/4 c. butter, melted

1/2 c. granulated sugar

3/4 c. brown sugar

2 tsp. vanilla extract

1 egg

1/2 tsp. salt

1 tsp. baking soda

2 c. all-purpose flour

1/4 c. plus 2 tbsp. Almond Joy Pieces

1/4 c. plus 2 tbsp.chocolate chips, semi-sweet

Preheat oven to 325 degrees.  Grease a 9×13 baking pan;set aside

In a large mixing bowl, add butter, sugars, vanilla and egg.  Mix by hand until thoroughly blended.  Add salt, baking soda, and flour; mix completely.  Fold in Almond Joy Pieces and chocolate chips.

Pour into prepared pan and bake for approximately 22-25 minutes, or until light golden brown and toothpick comes out clean when inserted into the center.

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And lastly, enjoy!

Do you have a favorite cookie bar recipe?  If so, what is it?

If you haven’t checked out Mike and Molly’s Show & Tell this week you had better hop over there and see their post.  You won’t believe what you’re about to see!  Or will you?

When a girl’s gotta have chocolate

Today was the day.  I absolutely needed chocolate. No getting around it.  You know those days.  There’s nothing else you’re going to eat that’s going to take care of a chocolate craving.

To remedy my chocolate craving I adapted a recipe I found in a Better Homes and Gardens All Time Favorites Cookbook (Volume 2).

The recipe called for maraschino cherries, but since I don’t particularly care for maraschino cherries, and I wasn’t really craving anything but chocolate I simply left them out of the equation.

Here is my adapted version of their recipe.  These have four doses of chocolate in them!

1 1/2 c. flour

1/2 c. unsweetened cocoa powder

1 c. sugar

1/2 c. softened butter (I used margarine)

1/4 tsp. baking soda, powder and salt

1 egg

1 1/2 tsp. vanilla

1/4 c. semi-sweet mini chocolate chips

Preheat the oven to 350 degrees.  I actually set mine to 325 degrees because I think it tends to run a bit warmer than it should.  In a mixing bowl, mix butter eggs, sugar.  Add baking soda, powder and salt and vanilla.  Add cocoa, and then add flour.  Mix well, and fold in mini chocolate chips.  Drop onto slightly greased cookie sheets and bake for 10 minutes.  Be careful not to over bake.  The edges should be firm, but not too dark. 

Cool on the cookie sheet for 1 minute and remove onto baking rack.

For the fudgy frosting add 1/2 c. of sweetened condensed milk and 1 cup of semi sweet chocolate chips into saucepan.  Heat until chips are melted and remove from heat.  Frost immediately.  I opted for more mini-chips on top.  Like I said, I was really craving chocolate…

I’d like to happily report that my craving has been satisfied.  But then again why wouldn’t it be with a quad-chocolate cookie!

*Note – To keep fresh store in air tight container.  Best if eaten while fresh.

I also shared this recipe at Prairie Story (Thursday recipe swap) to see more Thursday recipes go to