Ingredients

• Margarine or Butter
• White Sugar
• Brown Sugar
• 2 Eggs
• Vanilla Extract
• Baking Soda
• Baking Powder
• All-Purpose Flour
• Chocolate Chips

Tips for Success

Do not overbake the cookies, as you want them to have slightly crisp edges and soft centers. You need to chill these Subway Chocolate Chip Cookies for the entire chill time. Without chilling them you are likely to create a giant cookie on your sheet pan.

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Subway Chocolate Chip Cookies (Copycat Recipe)

Crispy edges, soft and chewy on the inside.

Course Dessert, Snack

Cuisine American, Canadian

Keyword Cookie, Copycat

Prep Time 15 minutes

Cook Time 11 minutes

Chilling Time 1 hour

Total Time 1 hour 26 minutes

Servings 24 Cookies

Calories 212kcal

Ingredients

• 1 Cup Butter or Margarine
• ¾ Cup White Sugar
• 1¼ Cup Brown Sugar Packed
• 2 Large Eggs
• 1 tablespoon Pure Vanilla Extract
• 1 teaspoon table salt
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 3 Cups All Purpose Flour Spooned and Leveled
• ½ Cup Chocolate Chips

Instructions

• If you're using butter melt it in a microwave safe bowl, if you're using margarine then don't bother melting it.
• To a bowl or the bowl of a mixer add the butter, sugars and vanilla. Stir to combine.
• Add in the eggs, stir until combined.
• add in the salt, baking powder and baking soda
• Now add in the flour. Do it bit by bit until its all combined.
• mix in the chocolate chips.
• Scoop the dough out onto 2 baking sheets that are lined with parchment paper, tinfoil or a silicone mat. They all work great and you don't need to grease any of them.
• Scoop out the cookies into 24 equal sized balls.
• Chill Cookies for 1 hour. This is optional, it helps them not spread out to much during baking! If you don't have time for the chilling then I would bake only 8 cookie per sheet rather than 12 so that they all don't run together. Note: I highly reccomend chilling these cookies though!
• Bake in a 350°F oven for 11-13 minutes until the edges are just starting to brown.
• Chill for a few minutes on the sheet pan before moving to a wire rack to set up completely.

Notes

If you want to add salt, you can sprinkle it just after they come out of the oven!

Nutrition

Serving: 1Cookie | Calories: 212kcal | Carbohydrates: 31g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 522mg | Potassium: 41mg | Fiber: 1g | Sugar: 19g | Vitamin A: 259IU | Calcium: 27mg | Iron: 1mg

The post Subway Chocolate Chip Cookies (Copycat Recipe) appeared first on Aqueena The Kitchen.

Ingredients

• Margarine or Butter
• White Sugar
• Brown Sugar
• 2 Eggs
• Vanilla Extract
• Baking Soda
• Baking Powder
• All Purpose Flour
• White Chocolate Chips
• Macadamia Nuts

Where do I buy Macadamia Nuts?

These may or may not be at your local grocery store. If they aren't then check the one down the street they aren't THAT uncommon. I buy most of my nuts from Costco because you can get a lot for a decent price and I love nuts!

Tips to make the best Copycat Subway White Chocolate Macadamia Nut Cookies

Do not overbake the cookies, as you want them to have the slightly crisp edges and soft centers.
You need to chill these Copycat Subway White Chocolate Macadamia Nut cookies. They are going to spread a lot, even with the chill time. Without chilling them you are likely to create a giant cookie on your sheet pan.

Storing and Freezing Cookies

To store: Leftover cookies keep at room temp for a good week. Maybe more.. wouldn't know for sure. I always eat them before then.
To freeze: I really like freezing cookies as dough balls for the best results. you can bake from frozen for 15 minutes. You can definitely freeze cookies that are already made just pack them in a solid container so they don't get beat up too much. They will last about 6 months stored this way. Not sure who has that kind of will power, but whatever haha!

Can I make these Copycat Subway White Chocolate Macadamia Nut Cookies without White Chocolate?

Yes, just add substitute the whole measurement of chocolate with nuts. So instead of half a cup of macadamia nuts and half a cup of chocolate chips, just do one whole cups of macadamia nuts!

If you love cookies then please give my Monster Cookies (Gluten Free!) a try next! They are so tasty. Yeah they are gluten free but they are dang good you won't even miss the flour. 😲 Or if you're looking for a holiday cookie Try my Chocolate Pecan Caramel Thumbprint Cookies.

📖Recipe

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Copycat Subway White Chocolate Macadamia Nut Cookies

Crispy edges, soft and chewy on the inside. Just like the cookie you know and love but better!

Course Dessert, Snack

Cuisine American, Canadian

Keyword Cookie, Copycat

Prep Time 15 minutes

Cook Time 11 minutes

Chilling Time 1 hour

Total Time 1 hour 26 minutes

Servings 24 Cookies

Calories 240kcal

Ingredients

• 1 Cup Butter or Margarine
• ¾ Cup White Sugar
• 1¼ Cup Brown Sugar Packed
• 2 Large Eggs
• 1 tablespoon Pure Vanilla Extract
• 1 teaspoon table salt
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 3 Cups All Purpose Flour Spooned and Leveled
• ½ Cup White Chocolate Chips
• ½ Cup Macadamia Nuts Crushed

Instructions

• If you're using butter melt it in a microwave safe bowl, if you're using margarine then don't bother melting it.
• To a bowl or the bowl of a mixer add the butter, sugars and vanilla. Stir to combine.
• Add in the eggs, stir until combined.
• add in the salt, baking powder and baking soda
• Now add in the flour. Do it bit by bit until its all combined.
• Put the nuts in a ziploc bag and smash them with a rolling pin. You can leave them whole but they are huge and I find it makes for a better experience to have the nuts broken into 3-4 pieces rather than a whole one.
• mix in the nuts and chocolate chips.
• Scoop the dough out onto 2 baking sheets that are lined with parchment paper, tinfoil or a silicone mat. They all work great and you don't need to grease any of them.
• Scoop out the cookies into 24 equal sized balls.
• Chill Cookies for 1 hour. This is optional, it helps them not spread out to much during baking! If you don't have time for the chilling then I would bake only 8 cookie per sheet rather than 12 so that they all don't run together.
• Bake in a 350°F oven for 11-13 minutes until the edges are just starting to brown. Let the cookies firm up on the cookie sheet before enjoying with all your friends and family as they tell you what amazing cookies these are.

Nutrition

Calories: 240kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 144mg | Potassium: 62mg | Fiber: 1g | Sugar: 20g | Vitamin A: 260IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

The History of Subway Restaurants

I love fun facts and history and guess what? Subway has a neat history of their own! Subway was started in the year 1965 by a 17 year old guy named Fred DeLuca in Bridgeport, Connecticut. He opened a submarine sandwich shop as a way to earn money to pay for medical school. Before it was named Subway, the shop was called Pete's Super Submarines. Now there are over 44,000 locations around the world. Cool hey?! Read all about Subway's History here. I couldn't find any history on when they perfected making White Chocolate Macadamia Nut Cookies though. 😛

The post Copycat Subway White Chocolate Macadamia Nut Cookies appeared first on Aqueena The Kitchen.

Ingredients

• All-Purpose Flour
• Baking Powder
• Salt
• Eggs
• Sugar
• Canola Oil
• Vanilla Extract
• Butter
• Chocolate
• Cocoa Powder
• Coffee/Instant Coffee/Espresso Powder (Optional)
• Maldon Salt (Optional)

The Gist of It:

1. Mix the dry ingredients
2. Whisk the Eggs and Sugar until foamy
3. Melt the Chocolate and Butter
4. Combine everything
5. Bake

Frequently Asked Questions

More Delish Cookies

• Coconut Pecan Oatmeal Cookies (Cowboy Cookies)
• Monster Cookies (Gluten Free!)
• Copycat Subway White Chocolate Macadamia Nut Cookies
• Salted Chocolate Chip Cookies

📖Recipe

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Brownie Cookies

Brownie or a Cookie? Have both! These Cookies have a shiny Crinkle top and a fudgy inside.

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 20 Cookies

Calories 161kcal

Ingredients

• 1 Cup All-Purpose Flour Spooned and Leveled
• 1 Teaspoon Baking Powder Sifted to break up any potential lumps
• ¼ Teaspoon Salt skip if using salted butter
• 2 Large Eggs
• 1 Large Egg Yolk
• 1 Cup Granulated Sugar
• 1 Tablespoon Canola Oil or other neutral flavoured oil
• 1 Teaspoon Vanilla Extract
• 6 Tablespoons Butter Salted or Unsalted work if using salted skip adding extra salt
• 1 Cup Semi Sweet Chocolate
• ¼ Cup Unsweetened Cocoa Powder
• 1 Teaspoon Espresso Powder Optional (or equal amount of brewed coffee/ dry instant coffee)

Instructions

Prep Work

• Preheat oven to 350°F
• Line two-three baking sheets with parchment paper or a silicone mat. I have found tinfoil doesn't work well with these cookies - even when sprayed with cooking spray.

Dry Ingredients

• In a medium Bowl, mix the flour, baking powder and salt if using. Either sift these ingredients or whisk vigourously to break up any lumps.

Eggs

• In a medium bowl: mix the eggs, egg yolk, vanilla, and sugar together. It's easiest to use a hand mixer for this but you can use a whisk if that is all that you have. You want to mix until the ingredients are light in colour and foamy. This is what gives the cookies a crackle top.

Chocoalte

• In a small-medium sauce pan: Melt the Chocolate and Butter on medium heat. Add in cocoa powder and coffee if using. Mix to combine.

Mix

• Slowly pour the chocoalte sauce into the egg mixture and whisk while pouring it in. Stir to combine.

  Now add the flour mix. Stir until combine but do not over mix!

Bake

• Using two spoons or a small cookie scoop add dallops of batter the prepared cookie sheets. Each cookie is 1.5 tablespoons worth of batter. I like to leave atleast 1.5" inbetween cookies as these cookies pread while baking.
• Bake 10 minutes. Let the cookies chill on the cookie sheet.

Storage

• Keep these cookie in an Airtight container or bag on the counter for 2 days. Any longer and you should keep them in the freezer.

Nutrition

Serving: 1Cookie | Calories: 161kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 86mg | Potassium: 84mg | Fiber: 1g | Sugar: 13g | Vitamin A: 149IU | Calcium: 25mg | Iron: 1mg

The post Brownie Cookies appeared first on Aqueena The Kitchen.

Ingredients for Coconut Pecan Oatmeal Cookies

• Butter
• Brown Sugar
• White Granulated Sugar
• Salt
• Pure Vanilla Extract
• Cinnamon
• Baking Powder
• Flour
• Rolled Oats
• Unsweetened Shredded Coconut
• Chocolate Chips
• Pecans

The Gist of it:

1. Bring out cold ingredients to room temperature.
2. Combine sugars with butter
3. Add in vanilla, egg, cinnamon, salt and baking powder.
4. Mix in flour.
5. Fold in coconut, pecans, oatmeal and chocolate chips
6. Divide into 18 even sized balls.
7. Chill for 2 hours
8. Bake

FAQ About Cowboy Cookies:

More Easy Recipes:

Big Cookie Fan? Try these ones next:

Chocolate Pecan Caramel Thumbprint Cookies

Monster Cookies (Gluten Free!)

Copycat Subway White Chocolate Macadamia Nut Cookies

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Coconut Pecan Oatmeal Cookies (Cowboy Cookies)

A classic oatmeal chocolate chip cookie kicked up a notch with the addition of coconut, pecans and cinnamon.

Course Dessert

Cuisine American

Prep Time 5 minutes

Cook Time 17 minutes

Chilling 2 hours

Total Time 2 hours 22 minutes

Servings 18 Cookies

Calories 195kcal

Ingredients

• ½ Cup Salted Butter Room Temperature
• ¼ Cup White Granulated Sugar
• ½ Cup Brown Sugar Packed
• 1 Large Egg
• 1 Teaspoon Pure Vanilla Extract
• ¼ Teaspoon Table Salt
• 1 Teaspoon Ground Cinnamon
• 1 Teaspoon Baking Powder
• 1 Cup Rolled Oats
• 1 Cup All Purpose Flour spooned and leveled
• ½ Cup Unsweetened Shredded Coconut
• 1 Cup Chocolate Chips
• ½ Cup Pecans Crushed

Instructions

Make the Cookie Dough

• Measure out all of the ingredients and set aside. Bring cooled ingredients to room temperature. Bringing them to room temperature helps ensure better mixing.
• Whip the butter and sugars together until light and fluffy.
• Add in egg, vanilla, cinnamon, salt and baking soda. Stir to combine.
• Fold in the flour until just combined. But do not over mix.
• Now fold in the rest of the ingredients.

Form The Cookies

• Scoop into 18 even sized balls. and place on cookie sheets lined with a silicone mat or parchment paper.

Chill The Cookies

• Place formed cookie dough balls in the fridge for 2 hours. You can cover the cookie dough with cellophane wrap if you feel like your fridge has some odors the cookies would be best to avoid absorbing.

Bake the Cookies

• Preheat oven to 375°F
• Place cookies in the center of the oven and bake for 17 minutes.
• Allow to cool completely on the cookie sheet so they firm up.

Storage

• Store in an airtight bag or container for up to one week on the counter.

Notes

Want to freeze these? Simply pop them in a ziploc bag or freezer safe airtight container once you have formed cookie dough into balls. When you want to bake them proceed as normal! Yes the same temperature and bake time. I find 17 minutes is perfect for the frozen ones just the way it is for the dough that has been chilled for two hours. 

Nutrition

Serving: 1Cookie | Calories: 195kcal | Carbohydrates: 22g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 110mg | Potassium: 63mg | Fiber: 1g | Sugar: 13g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

The post Coconut Pecan Oatmeal Cookies (Cowboy Cookies) appeared first on Aqueena The Kitchen.

These Monster Cookies are Huge. They are Gluten Free, and can be dairy free too. They come together quickly and in one bowl, making them the perfect snack for the kids to make for themselves. WIN 😎

Ingredients

Here's all you need to make these Gluten Free Monster Cookies:

• Butter or Margarine
• White Sugar
• Brown Sugar
• Peanut Butter
• Egg
• Vanilla
• Baking Soda
• Rolled Oats
• M&M Candies
• Chocolate Chips

All You Need to Know about these easy cookies:

• These Monster cookies are gluten free since they don't have any flour!
• It is best to use what I deem to be regular peanut butter. Natural peanut butters are too oily and wont work.
• Using Margarine makes these cookies Dairy Free* (some margarine contains dairy so read your labels) but you can definitely use butter if that is your go to! Just make sure it is softened first 😀
• I use my ¼ Cup measuring cup to scoop out the "dough" onto the cookie sheet
• It is important to not over crowd the pan with these cookies, they spread A LOT. I put four cookies on a standard size cookie sheet.
• These cookies do not require any chill time. If you do chill them they will still turn out but might need a bit longer in the oven.
• I do not flatten the gluten free monster cookie dough before baking, they will do that all on their own.
• You will be tempted to remove the cookies from the cookie sheet after baking is complete. Do not do it. Let them cool completely on the sheet to 'set up' before you even think about removing them.

This recipe was inspired by the ones from Cookie And Kate she uses coconut oil and coconut sugar - so if thats more your style head over to her site for the recipe!

📖Recipe

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Monster Cookies (Gluten Free!)

Huge, delicious, gluten free cookies! Filled with peanut butter, rolled oats and more goodies you and your kiddos will LOVE.

Course Dessert

Cuisine American, Canadian

Prep Time 5 minutes

Cook Time 12 minutes

Total Time 17 minutes

Servings 8 Cookies

Calories 342kcal

Ingredients

• 2.5 tablespoon Margarine or softened butter
• ⅓ Cup Brown Sugar
• ⅓ Cup White Granulated Sugar
• 1 Large Egg
• ½ Cup Peanut Butter
• 1 teaspoon Pure Vanilla Extract
• ¼ teaspoon Salt
• 1 teaspoon Baking Soda
• 1½ Cup Rolled Oats
• ⅓ Cup Mini M&M's Regular Size works too!
• ⅓ Cup Mini Chocolate Chips Regular Size works too!

Instructions

• Preheat the oven to 350°F

Mix The Dough

• In a Large Bowl:

  Mix the margarine and sugars together in a bowl.
• Add in the Peanut butter and Egg, stir well.
• Now add the vanilla, baking soda and salt. stir.
• Fold in the rolled oats
• Fold in the Chocolate Chips and M&M's.

Prepare for Baking

• Prepare multiple baking sheets with parchment paper or silicone mats. You will need 1 sheet/4 cookies or bake in batches.
• Using a ¼ cup measuring scoop divide the dough on to the cookie sheets. You should get 8 cookies for the 1x version of this recipe. 16 cookies for the 2x version and 24 cookies for the 3x version.
• Bake for 12 minutes on the middle rack.

Cool the Cookies

• Remove from the oven and leave the cookies on the cookie sheet to cool completely before devouring them like a little monster 😀 These cookies are special because they do not need to go on to a cooling rack, that will wreck them. Hope you Enjoy 👍

Nutrition

Calories: 342kcal | Carbohydrates: 42g | Protein: 8g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 348mg | Potassium: 183mg | Fiber: 3g | Sugar: 29g | Vitamin A: 226IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

Loving all the cookies right now? Try my Kid Friendly Halloween Cutout Sugar Cookies next!

The post Monster Cookies (Gluten Free!) appeared first on Aqueena The Kitchen.

You need a kid friendly activity, that is Halloween themed, and tasty? Cool you've reached the right place. These kid friendly Halloween cutout sugar cookies should do the trick.. and be a treat

First off download/print the free Halloween shape cutout template below:

This recipe is simple and depending on the age of your kiddos, it can be pretty hands off for you.

Unless something drastically changes this is one of the few sugar cookie recipes you'll see on my site! I really don't love sugar cookies but I do love the activity of them. I am terrible at decorating so this is the perfect kid activity. Mom has coffee, kids make cookies. Perfect.

Aqueena

Steps:

1. Make the dough
2. Make the Icing
3. Cut out the cookie shapes
4. Bake the cookies
5. Ice the cookies
6. Eaaaat

Ingredients you will need for these Chocolate Sugar Cookies

• Flour
• Baking Powder
• Cocoa Powder
• Salt
• White Sugar
• Butter
• Egg
• Vanilla

Icing Recipes for Sugar Cookies

You can ice these cookies however you want. In my opinion that should be whatever your family finds tastiest/has the ingredients for. Here are 3 different types of icings that work well with sugar cookies.

Royal Icing

This is the most popular icing for sugar cookies. Its the kind you see all the pro's using. It floods the cookies well, it pipes out of a bag well. It hardens beautifully. Its the cat's meow. Making it from scratch is doable but I like to just use meringue powder because I am a simple woman who likes simple things. You can buy meringue powder at most grocery stores. I get mine at Walmart in the cake decorating section. If you have meringue powder all you need to add is water and icing/confectioners sugar. YA, its the best. Directions are on the package 💁‍♀️

Buttercream Icing

This is probably the most kid friendly icing for your Halloween sugar cookies. This is the classic icing you probably first learned to make when you were a kiddo yourself. It's made with common ingredients but it doesn't dry hard so it isn't a favourite for sugar cookies, if you're planning on packaging them. I think this is a great option for kids who have a skill level of scooping the icing on and spreading it with a knife, spoon or spatula.

All you need is:

• 1 ½ cups confectioners' sugar (icing sugar)
• 3 tablespoons butter, softened
• 1 tablespoon vanilla extract
• 1 tablespoon milk

Mix it all together in a bowl. divide into as many colours as you want to make and colour each bowl.

Glaze

Check out this super easy glaze recipe. All you need is

• 4 cups powdered sugar
• 1 tablespoon corn syrup
• 2 tablespoons water
• 1 teaspoon vanilla extract

This is a great option if you have an egg allergy or don't want to mess around with piping bags. Click here for the Recipe from Created by Diane.

I hope you enjoy these Chocolate Halloween Sugar Cookies. If you're on a bit of a chocolate kick right now? Try these Peppermint Chocolate Chip Cookies next!

📖Recipe

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Kid Friendly Halloween Cutout Sugar Cookies

Its a craft, its a snack, its a science experiment! Its Kid Friendly Halloween Cutout Sugar Cookies

Course Dessert

Cuisine American, Canadian

Prep Time 5 minutes

Cook Time 11 minutes

chilling 1 hour

Total Time 1 hour 16 minutes

Servings 12 Cookies

Calories 214kcal

Ingredients

Chocolate Sugar Cookie Dough

• ¾ cup White Granulated Sugar
• ½ cup Butter Room Temperature
• 1 egg Egg Room Temperature
• 1 teaspoon Pure Vanilla Extract
• 1½ cups All Purpose Flour
• ⅔ cup Unsweetened Cocoa Powder
• ½ teaspoon Salt
• 1 teaspoon Baking Powder

Instructions

Make the Dough

• In the bowl of a mixer, blend togeteher the butter and sugar. Once incorporated add in the egg and vanilla.
• Now add in the remaining dry ingredients until it is all mixed together. I find my hands do the best job of the final forming of this dough.

Roll and Chill

• Dust your counter top with extra cocoa powder. Rollout the dough to ¼" thick. Wrap this in saran wrap and chill for at least an hour.

Cut out templates and Cookies

• While the dough chills, print off the template and get your kids to cut out the shapes.
• Remove dough from the fridge and unwrap.
• Place the shapes on the dough and use a butter knife to cut out the shapes.
• re roll out any dough scraps and repeat the process.
• Place shapes on cookie sheets that have been lined with silicone mats or parchment paper.

Bake

• Bake at 350°F for 11 mins. You will know that are done when the edges are firm and browning and the center of the cookie is still a bit soft. 🙂

Chill the Baked Cookies and Decorate

• While the cookies chill after baking, make your chosen type of icing and then decorate the cookies! (Three types of icing recipes listed above.)

Nutrition

Calories: 214kcal | Carbohydrates: 27g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 230mg | Potassium: 121mg | Fiber: 2g | Sugar: 13g | Vitamin A: 346IU | Calcium: 42mg | Iron: 2mg

If you make these kid friendly halloween cutout sugar cookies be sure to tag me on instagram @aqueenathekitchen to be entered in to all future giveaways and please, leave a review on the site. It helps me out in the land of google ♥

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What you need to make Peppermint Chocolate Chip Cookies

• Butter
• White Sugar
• Brown Sugar
• Peppermint Extract
• Vanilla Extract
• Eggs (2)
• Flour
• Cocoa Powder
• Salt
• Baking Soda
• Baking Powder
• Chocolate Chips (White, Milk, Dark - your choice!)

How to Make Peppermint Chocolate Chip Cookies

1.) Blend the sugars with the butter, then add in the eggs, peppermint and vanilla.

2.) Add in the Cocoa Powder, salt, baking soda and baking powder. Stir to combine fully.

3.) Add the flour - bit by bit. Stir until just combined.

4.) Add in the chocolate chips.

5.) Divide into 36 Cookie Dough Balls.

6.) Chill Dough for a mimimum of 30 minutes in the fridge. This helps prevent the cookies from spreading too much!

7.) Bake 12 cookies per cookie sheet lined with tinfoil, parchment paper or a silicon mat.

8.) Bake for 10 minutes and then leave to set up and cool on the baking sheet.

9.) Try not to eat them all in one day.

Tips & Tricks

• Add 2-3 more chocolate chips to each dough ball before baking to ensure your cookies look as good as they taste.
• Start with room temperature ingredients for the best results. When ingredients are the same temperature, they will emulsify better!
• Chill the dough before baking - This helps prevent the cookies from spreading!
• Use a silicone mat or parchment paper for cookies so that they don't get too greasy.
• Oven temperature matters! If you keep getting bad results check the temperature of your oven with an oven thermometer. It could be way out. You're not a bad baker, it's your ovens fault 😏

Can I freeze these chocolate mint cookies?

Yeah, you bet! I like to freeze them as dough balls and then bake from frozen for 15 minutes. I've never tried freezing these as baked cookies. I would imagine it would work fine though.

How do I store Peppermint Chocolate Chip Cookies

In your tummy is the best place. Otherwise, you can store the counter in an air tight container for up to 5 days.

Looking for something to bake next? Try my Cream Cheese Lemon Crinkle Cookies Complete opposite of these but equally delish.

📖Recipe

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Peppermint Chocolate Chip Cookies

Fudgy Minty Addicting Cookies reminiscent of the holiday season, but perfect anytime of year.

Course Dessert

Cuisine American, Canadian

Prep Time 5 minutes

Cook Time 10 minutes

Chilling Time 30 minutes

Total Time 45 minutes

Servings 36 Cookies

Calories 134kcal

Ingredients

• 1 Cup Salted Butter Room Temperature
• 1¼ Cups White Granulated Sugar
• ½ Cup Brown Sugar
• 2 Large Eggs Room Temperature
• 1 Teaspoon Pure Peppermint Extract
• 2 Teaspoons Pure Vanilla Extract
• ¾ Cup Unsweetened Cocoa Powder
• 1 Teaspoon Salt
• 1 Teaspoon Baking Soda
• 1 Teaspoon Baking Powder
• 2 Cups All Purpose Flour Spooned and Leveled
• 1 Cup Chocolate Chips

Instructions

• Measure out your dry ingredients and bring your eggs and butter out of the fridge and allow them to come to room temperature

Make The Dough

• Blend the butter and sugars together until incorporated.

  Add in the Eggs, peppermint and vanilla. Blend.
• Blend in the Cocoa powder, salt, baking soda and baking powder.
• Slowly add in the flour mixing only enough to get it mixed in. You don't want to over mix cookie dough. Once its in, add in the chocolate chips.

Divide the dough, and Shape.

• This recipe makes 36 cookies. You can use a small cookie scoop or 2 tablespoons/ ball.
• Once you have the dough divided, roll into smooth balls and chill for 30 minutes.

Bake

• Preheat oven to 350°F
• place 12 dough balls onto a standard size cookie sheet that is lined with tinfoil, parchment paper or a silicone mat.
• Press 2-3 extra chocolate chips into the top of each cookie dough ball before baking.
• Bake for 10 minutes
• Let firm up and cool completely on the cookie sheet.

Nutrition

Calories: 134kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 158mg | Potassium: 45mg | Fiber: 1g | Sugar: 12g | Vitamin A: 173IU | Calcium: 16mg | Iron: 1mg

The post Peppermint Chocolate Chip Cookies appeared first on Aqueena The Kitchen.

📖Recipe

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Lemon Crinkle Cookies

Bright Citrus, Chewy Texture Rolled in Icing Sugar for a beautiful crinkle effect.

Course Dessert

Cuisine Canadian

Keyword cookies, lemon

Prep Time 7 minutes

Cook Time 13 minutes

Total Time 20 minutes

Servings 20 Cookies

Calories 128kcal

Ingredients

• ¼ Cup Cream Cheese softened
• ¼ Cup Butter softened
• 1 Cup Granulated Sugar
• 3 tablespoon Lemon Zest
• 3 tablespoon Lemon Juice
• ½ tsp Table Salt
• 2 Cups All Purpose Flour
• 2 teaspoon Cornstarch
• ½ teaspoon Baking Soda

For Rolling

• ½ Cup Icing Sugar Confectioners Sugar

Instructions

• Preheat Oven to 350°F and Line a baking sheet with parchment paper.
• Cream the butter and cream cheese together until light and fluffy
• Add in granulated sugar and beat mixture again until it is light and fluffy
• Add in the egg, stirring until fully incorporated
• add lemon juice, lemon zest... and guess what.. beat it until combined 🙂
• Add in salt, flour, cornstarch and baking soda. Mix until well combined.
• Scoop Dough into 2" Balls, and then roll them in the bowl of icing sugar. Place on prepared baking sheet
• Bake for 12-13minutes
• All to cool and firm up on cookie sheet before enjoying.

Nutrition

Calories: 128kcal | Carbohydrates: 23g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 115mg | Potassium: 22mg | Fiber: 1g | Sugar: 13g | Vitamin A: 110IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg

Five Fast Facts about Cream Cheese:

Read more at SpoonUniversity.com

1. There is a whole section dedicated to Cream Cheese in the FDA Regulations Handbook.
   Sec. 133.133 of the Code of Federal Regulations regulates what the FDA defines as being 'cream cheese' (because obviously we are very serious about our cream cheese addictions, and need to make sure that it's being produced correctly). The minimum milkfat content must be 33% by weight of the finished food, and the maximum moisture content must be 55% by weight, just in case you were wondering.

2. Philadelphia is the number one cream cheese brand in the US.

Are you even slightly surprised? Boasting the very first production of cream cheese in 1872 in New York by William Lawrence, Philadelphia has since become the best-selling cream cheese brand in the United States. You can read about the brand's full timeline here.

3. Its invention was a very happy accident

William Lawrence was actually trying to replicate a French recipe of Neufchatel cheese and something went wrong, but actually very very right in the long run.

4. You can make it at home and it's pretty easy

Impress everyone you know once you nail this basic recipe. You can easily make variations by adding funfetti, fresh fruit or chocolate chips. This would be a stellar personalized gift for friends and family, which would be total #browniepoints.

5. Truffle cream cheese is a thing..

Do you have $1000 to spare on lunch? Take a visit to the Westin Hotel in Times Square and try their bagel with white truffle cream cheese and a Riesling jelly infused with goji berries, topped with gold leaf. This is the most expensive bagel in the world, for obvious reasons. So decadent, but probably oh so delicious.

Loving Cream Cheese? Try this Buffalo Chicken Bowl for your next dinner.

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