These cookies, oh these cookies! I could not keep Jim away from these chocolate sugar cookies!  They are delicious and did not make it in our house for 24 hours. That says a lot as Jim is not really a cookie kind of guy…he loves pies! This recipe may have just converted him.

INGREDIENTS
1 cup of butter, softened
1 1/2 cups brown sugar
2 eggs
1 teaspoon vanilla
3/4 cup Hershey Special Dark Cocoa Powder
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup mini chocolate chips
1/2 cup granulated sugar for rolling

DIRECTIONS
Cream together butter and brown sugar with a mixer until fluffy, this takes a few minutes.
Add in eggs, one at a time, mixing after each addition. Add vanilla and mix again.
Combine cocoa powder, flour, baking soda and salt in a bowl and whisk until combined. Slowly add the flour mixture into the butter mixture mix well. Once combined add the chocolate chips and fold into the batter using a large spoon. Remove dough from the bowl onto a large piece of Saran Wrap. Wrap dough and refrigerate dough for one hour.
Preheat oven to 350 degrees.  Place the granulated sugar on a plate. Using a cookie scoop or your hands take about one tablespoon of dough and roll into a ball, roll the ball into the sugar coating all sides of the dough and place on a lightly greased baking sheet. Space cookies about 2 inches apart and continue to roll the dough until dough is done. Bake for 9-10 minute, let cookies cool on the baking sheet for a couple minutes before moving them to a baking rack.
Store in an airtight container.

Enjoy!

These cookies are fabulous! They are a favorite to everyone who had a chance to try them. They lasted less than 24 hours in my house.  I did share some as a gift for a very special group of doctors and nurses, they also loved them! These cookies are a soft cookie that are rolled in a mixture of cinnamon and sugar. I have a request to make them again ASAP!

NOTE– This recipe makes about 40 cookies.

If you are having trouble finding the cinnamon chips check Walmart, some of the other grocery stores don’t carry them or only carry them seasonally.

INGREDIENTS
1 cup unsalted butter
1/2 cup packed light brown sugar
2 cups granulated sugar, divided
2 teaspoons vanilla extract
3/4 cup pumpkin Purée
3 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
4 teaspoons ground cinnamon, divided
2 teaspoons pumpkin pie spice
1 cup plus 1/3 cup cinnamon chips

DIRECTIONS
Melt the butter in the microwave and let cool slightly. In a medium bowl, whisk the melted butter, brown sugar, and 1 cup of the granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth and set aside.  In a large bowl whisk the flour, salt, baking soda, baking powder, pumpkin pie spice and 3 teaspoons of cinnamon. Pour the wet ingredients into the dry ingredients a little at a time mixing to combine as you go. The dough will be very soft. Fold in the cinnamon chips evenly, dispersing them in the dough. Cover the dough and chill for 30 minutes, chilling is a must don’t skip this step! Take the dough out of the refrigerator and preheat oven to 350 degrees. Spray two baking sheets lightly with non-stick spray. In a separate bowl combine the remaining granulated sugar and cinnamon together mixing well to combine. Roll about 1 1/2 tablespoons of dough into a ball and roll the ball in the cinnamon sugar mixture, place on your baking sheet and slight push down on the dough to flatten it. When the baking sheets are filled, bake the cookies for 8-10 minutes (mine took 9 minutes) the cookies will look soft and under baked…but trust me take them out for a moist cookie. Remove from the oven and allow the cookies to cool for ten minutes on the pan before removing to cool on a cooling rack. Let cookies cool for an hour before enjoying (this is the hard part of the recipe) continue rolling, flattening and baking until all of the dough has been used.

NOTE– Cookies will stay fresh covered at room temperature for up to one week. You can make the dough and chill in the fridge for up to 3 days but when getting ready to make allow the dough to come to room temperature before handling.

Enjoy!

This is another fantastic recipe from Pinterest. This was sweet, full of milk chocolate, white chocolate and a chocolate chip cookie crust!  This can be made with many different combinations of chocolate chips. Peanut butter chips, coconut, pecans or other nuts! This is a definite “make it your way” kind of recipe. We really enjoyed this combination and it became an instant favorite!

INGREDIENTS
8.5 ounces of prepared cookie dough, (I used the Pillsbury roll)                     softened to room temp. For easier forming
3/4 white chocolate chips
3/4 semi sweet chocolate chips
3/4 toffee bits
3/4 chopped pecans
2/3 cup sweetened condensed milk

DIRECTIONS
Preheat oven to 350 degrees. Line a 9 x 9 square pan with foil and lightly spray with non-stick spray. Press cookie dough onto the bottom of the prepared pan. Sprinkle all of the chocolate chips, toffee bits and nuts evenly over the cookie dough crust. Pour sweetened condensed milk evenly over the top. Bake 25-27 minutes until edges are golden brown and the center looks somewhat firm. Cool completely before cutting into bars (waiting is the most difficult part!)  Store in an airtight container.

Enjoy!

I was looking for a simple dessert recipe for a friend that has been under the weather and I came across this simple cookie recipe on Pinterest. This recipe makes about two dozen very tasty cookies. I sent some over to my friend and brought the rest to our daughter the next day and she and Steve (her better half) really enjoyed them! We enjoyed these so much that I am making another batch later today!

INGREDIENTS
2 cups all purpose flour
1 teaspoon baking soda
1 Tablespoon corn starch
1 teaspoon salt
1/2 cup butter, softened
2 ripe banana’s, peeled
1 cup brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract
1 cup chocolate chips
1 cup peanut butter chips

DIRECTIONS
Whisk together flour, baking soda, corn starch, and salt in a medium bowl and set aside. Cream together butter, bananas and sugars until light and fluffy.  Add vanilla to the butter mixture and combine. Slowly stir in the flour mixture a little at a time. Add the chocolate chips and peanut butter chips and stir to combine.
Refrigerate dough for 30 minutes.
Preheat oven to 375 degrees.  Lightly spray two baking sheets and using a cookie scoop or a spoon, dollop a couple tablespoons of dough onto the cookie sheets and bake 8 – 10 minutes until lightly golden brown on the bottom. Remove from oven and let cool for a couple minutes on the baking sheet. Remove cookies to a cooling rack and let cool. Or serve warm with a cold glass of milk!

Enjoy!