Tag Archives: chocolate chips

What’s This

Chocolate Chip Pudding Cookies


Even tho I am retiring from the “blogging life” or at least taking a hiatus.  I couldn’t pass as the opportunity to adopt an orphan blog from Group B of the Secret Recipe Club.   A Spoonful of Thyme is a blog I have purused before so I was more than happy to pick out a goodie.  Since it was hubby’s birthday on Friday and I knew there would be lots of family gatherings I decided to head straight to the sweet stuff.  I came ever so close to making her Apple Cinnamon Bread Pudding until a quick double check indiciated that it had been a SRC post making it ineligible.   Thankfully there were a few DOZEN other recipes to select from and in the end I went with her Sprinkle Pudding Cookies.  I’m not a stranger to using pudding mixes as part of cakes in order to make them extra moist but this was a first for cookies and WOW!!!!  They cookies were so soft and moist – total melt in your mouth deliciousness.  I did have to swap out the sprinkles for chocolate chips as apparently most sprinkles taste nutty – which makes them a no go for my family.

What’s This

Serves: Makes 3 dozen cookies


3/4 cup butter, softened

1 cup granulated sugar

1 egg, plus 1 yolk

1 tsp vanilla

1 tsp baking soda

1/2 tsp kosher salt

1 (3.5 oz) box Jell-O Vanilla Instant Pudding

2 cups flour

1/2 cup mini chocolate chips (or sprinkles)


  1. Preheat oven to 350° F and line two baking sheets with parchment paper or silicon baking mats.
  2. Cream together the butter and sugar on medium speed for 10 minutes or until fluffy. Add the egg, plus the additional yolk, vanilla, and salt - mix until well combined.
  3. Add the Jell-O Vanilla Instant Pudding along with the salt and mix before slowly adding the flour and mixing until just combined. Stir in the chocolate chips.
  4. Scoop and drop walnut size (2 tbsp) dough onto the prepared baking sheets. Space the cookies about 2-inches apart. Bake 8-10 minutes until the cookies are almost set and just turning a light brown around the edges. DO NOT over bake!!!!!!
  5. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These were a huge hit with everyone – so much so that it’s a good thing we kept a few at home otherwise they would have disappeared before it was time for the picture!

On Without End

S’mores Cookies


Welcome to a special edition of the Secret Recipe Club featuring Cookies!  All of today’s posts are centered on that class dessert – so if you check out every post you will have over 40 new recipes.  I was so excited to sign up for this challenge, and went to check out my assigned blog as soon as I got the email.  I have been checking out Amy’s Cooking Adventure for a bit of time now, so seeing her name in the email resulted in a rather embarrassing squeal of delight as I knew her blog was stuffed with delicious treats.  There are so many insanely good options on Amy’s blog, and picking one recipe was not an easy task.  Seven cookie recipes made my short list, and looking at back at my full list I must have been on a seasonal kick as almost every one of them features a common seasonal “ingredient”.  Ranging from two chocolate peppermint cookies, to pumpkin latte (!!!) to two s’mores variations – which is what I went with in the end.  Reading her post about the outdoor fire place made me very thankful for our fire pit, and it’s because of our fire pit that we still had many of the ingredients required for this post.   I did have to make a few changes to her recipe as I couldn’t find kosher mini-marshmallows which I know have to exist somewhere outside of the internet.  So I filled a cup with hot water and used my kitchen shears to trim the full size ones in to quarters – dipping the shears in the hot water as needed.

On Without End

Serves: Yields 32 cookies


2 cups mini-marshmallows

3/4 cup unsalted butter, softened

1/2 cup sugar

1/2 cup brown sugar

1 tsp vanilla extract

1 egg

1/2 tsp salt

1/2 tsp baking soda

1 cup graham cracker crumbles (6 sheets)

1 1/4 cups all purpose floor

1 cup crushed Hershey Bars (or milk chocolate chip)


  1. Heat oven to broil and place a single layer of mini-marshmallows on a cookie sheet and broil for 2 minutes or until the tops of golden. Set aside
  2. Cream the butter and sugar together for 10 minutes, then add in the vanilla extract, salt, and egg - mix well.
  3. IN a small bowl mix together the graham crack crumbs, flour, and baking soda. Quickly mix in to the wet ingredients and mix until just blended. Cover and place in the fridge for an hour.
  4. After an hour, preheat oven to 375 and stir the chocolate chips in to the dough.
  5. Form a walnut sized ball of dough, and then press a mini-marshmallow in to the middle - wrapping dough around the marshmallow before placing on a cookie sheet lines with parchment.
  6. Bake for 9 minutes, then allow cookies to cool on sheet for 2 minutes before removing to a cooling rack.

So with this post SRC is finished for 2014!  I’ll be back in January posting an “orphan” blog with Group D and starting in February I’ll be posting with my regular group A.  This has been another fantastic year filled with tons of incredible recipes, and I’m thrilled that it ended on such a sweet note.

Gotta, Gotta

Pumpkin Chocolate Chip Cookies


When I was in college it was my best friend’s “job” to make a batch, or five, of pumpkin cookies after fall.  After college I realized that if I wanted my pumpkin fix I needed to figure out the recipe or accept a life without these delicious treats.  The main trick I have found is to pre-roast the pumpkin and store the mash in the fridge or freezer until it’s time to use.  In a pinch, canned pumpkin can also work but just make to grab mashed pumpkin and not the pre-made pie filling as it tends to be too runny.  As for the chips, I’m a fan of milk chocolate but as long as chocolate is being used there is no wrong option.

Pumpkin Chocolate Chip Cookie

Serves: Yields around 60 cookies


1 cup unsalted butter, softened

1 cup brown sugar

1 cup white sugar

2 egg

1/2 tsp salt

1 tsp vanilla extract

1 cup mashed pumpkin

3 cups flour

2 tsp baking soda

1/4 tsp nutmeg

1 tsp cinnamon


  1. Cream the butter and sugar for 10 minutes, until slightly fluffy. Add in the egg, salt, and vanilla extract and beat for 5 minutes before adding in the mashed pumpkin.
  2. Preheat oven to 350
  3. In a small bowl stir together the flour, baking soda, and spices. Slowly add to the wet ingredients and beat until just mixed.
  4. Spoon the dough onto cookie sheets in walnut sized portions. Bake for 15 minutes, or until a golden orange shade.

These cookies are so good – your dogs might climb up on to the table cat ninja style and eat the last dozen.  Thankfully milk chocolate is not as toxic for dogs as semi-sweet chocolate and Calli is good to go.  Lesson for the future as now we know that she can jump in to the table, regardless of chair placement.   At least we got to enjoy a few dozen before that happened!

I’m sending these over, slightly last minute, to the /r/52weeksofcooking pumpkin challenge!  I also sent a large number of these to my office, where they were totally and utterly destroyed in a short amount of time.

If I Fall

Chocolate Chip Fudge Brownies

I try to avoid the sweets, I really do, but last week my company sponsored a bake contest as part of a BBQ and I couldn’t say no.  I debated a few different recipes, such as my peach cookies, before deciding to go all out with some hard-core chocolate brownies.  These brownies are not diet friendly, but they are incredibly delicious and sometimes one has to indulge in the tastier things in the life.  These brownies are inspired by the ones in the original Betty Crocker cookbook, and then adjusted for what supplies I had on hand in college when I first made these tasty treats.  So many of the recipes I enjoy as a married 20-something are based on dinners-gone-wrong from college, and a few of the desserts also fall in that category.  I perfected the “art” of refrigerator pizza/pasta and also learned the importance of having certain basics in the house at all time – such as those required for making chocolate chip cookies and/or chocolate chip brownies.  These brownies don’t require baking chocolate, cocoa powder, or anything else that wouldn’t be readily found in a dorm room which makes them the perfect recipe to have on hand for a last minute get together.

If I Fall

Serves: 16 brownies


1 bag of semi-sweet chocolate chips (dark chocolate also works but avoid milk chocolate)

10 tbsp butter

1/2 tbsp sour cream

1 2/3 cup white sugar

3 eggs

2 tsp vanilla

1 cup flour


  1. Measure out 1 cup of the chocolate chips and pour in to a small saucepan. Add the butter and sourcream and melt over medium heat, stirring occasionally to prevent burning or filming. Once fully melted set aside.
  2. Preheat oven to 375 and lightly grease an 8x8 baking dish.
  3. Cream together the eggs and sugar for around 3 minutes on medium-high speed before adding the vanilla and mixing for another two minutes. Turn speed to low and slowly add in the melted chocolate mixture followed by the flour. Mix until just blended.
  4. Pour the mixture in to the pregreased baking dish, even out then place in over for 30 minutes.
  5. Measure out 1/2 cup of chocolate chips. Remove the half-cooked brownies from the oven and gently top with the chocolate chips. Place back in oven and bake for a final 30-40 minutes, or until sides have pulled away from pan and a toothpick comes out cleanly.
  6. Allow to sit for 10 minutes on a cooling rack before cutting and serving - Enjoy!!


inspired by the Betty Crocker Chocolate Brownie recipe


Unfortunatly the picture that goes along with this post has gone missing – however after being hounded for the last week for the recipe by coworkers I’m going to go ahead and post it.  Once I find the picture I’ll make sure to add it, that or I’ll just have to make another batch of them!

Here to Make

Caramel Chocolate Chip Cookies

Caramel Chocolate Chip Cookie

I’ve been trying to be good, honestly I have, however the theme this week for /52weeks is guilty pleasures – which just screams for being bad.  I debated between the large range of foods I’m suppose to be avoiding right now: espresso brownies, 5 cheese manicotti, double fudge cupcakes, donuts, essentially the shopping list of every kid.  In the end I did decide to go with something sweet, but not as decadent as the Molten Lava cake that was the first runner-up.   I also decided to make my own caramel sauce in order to take things to the next level.  I had seen the caramel in slow-cooker recipe on Pinterest for months now, but had a feeling it was going to be more of a Pinfail so had blown it off.  Yesterday however I decided to finally give it a try, figuring that if it failed I had plenty of time to buy some caramel.  Success!  Total and complete success!  In order to avoid the rust rings a few people seemed to encounter I poured the sweetened condensed milk into an empty jam jar with a very secure lid.  Just popped that in the slow cooker with enough water to cover and let it go for 8hrs on low.  Once I let the caramel cool it was time to get to work on the cookie dough!

Caramel Chocolate Chip Cookies

Serves: makes 6 dozen cookies


2 1/4 cups flour

1 tsp baking soda

2 sticks butter, softened

1 cup white sugar

1 cup brown sugar

2 large eggs

3 tbsp vanilla

1/2 tsp salt

2 cups chocolate chips

1/4 cup caramel


  1. Mix together the flour and baking soda in a small bowl, set aside.
  2. In a large mixing bowl cream together the butter and sugars. Add the eggs one at a time, continue to mix well and add the vanilla and salt. Slowly add in the flour mixture and mix well.
  3. Stir in the chocolate chips.
  4. Preheat oven to 375
  5. Use parchment paper to roll out the caramel in to multiple long snake like shapes. Cut into 72 pieces, each smaller than a pencil eraser. Form the cookies into 2 inch round balls, then push the caramel in to the center, then cover with dough.
  6. Bake for 11 minutes. Enjoy!


If the caramel starts to melt from handling place in the freezer for 2 minutes, then re-roll.


I have a feel this caramel sauce would also go great with a dark chocolate cookie or turned in to a variation of a toffee cookie.  I’m going to have to forget how easy it was to make the caramel, otherwise it will become a regular occurrence which is just not a healthy thing.  These were a great treat at the end of my Downton Abbey viewing party – now just need dates for Season 4!