Nutella Filled Cookie Cups

Day 20 – Christmas Cookie Style

Nutella Filled Cookie Cups - OMG!  So good!  #25DaysCookieStyle www.SweetDashofSass.com

In case you missed yesterday’s ‘Day 19 Cookie’ post for Chocolate Peppermint Cookies CLICK HERE!   Today’s {NEW} cookie recipe is Nutella Filled Cookies.

First, I apologize for not having more step by step photos on this recipe.  I had taken them on my phone and uploaded to my computer a few weeks ago.  However, my computer got a virus shortly after uploading and I lost most of the recent files that I didn’t back up.  At least I was able to save most of my files!!  That just means I need to remake these tasty cookies again – I don’t think my husband would mind either :)

If you are a fan of Nutella – this is a MUST make!  You may or may not want to share these delicious goodies once you try a bite!

Last Year’s Flashback Recipe:  Cookies and Creme Fudge.  I have made these for a few year’s now!  Oh, so good!  Plus, no bake!!  Click on photo at bottom of post for a direct link to this recipe!

As a reminder, all the posts I will be using the hashtag #25DaysCookieStyle.  If you happen to make any of the cookie recipes, tag me on social media and use this hashtag.  I’d love to see all of your holiday baking photos from your home!

Happy Baking!

Nutella Filled Cookie Cups

Makes 3 dozen cookies.

Ingredients:

1 cup butter, softened

1 cup sugar

1 cup packed brown sugar

2 eggs

2 teaspoon vanilla

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Jar of Nutella (roughly 36 tablespoons)

Directions:

Preheat oven to 350 degrees.  If using a non-stick mini muffin pan, no need to grease.

Mix together butter and both sugars in smooth and creamy.  Beat in eggs and vanilla until combined.   Add salt and baking soda and mix together.  Slowly mix in flour just until combined.  Using a small cookie scoop, drop balls of dough into mini muffin pan.

Bake 10-12 minutes until very light golden brown.   Remove from oven.  Then, make holes for the nutella using the back of a measuring spoon (TBSP size), or bottom of a shot glass.  Add 1 tablespoon of Nutella to each cup.  It will melt fairly quickly, so you will be able to swirl it with a toothpick to make it smooth and pretty on top.

Let cool for 15-20 minutes in pan.  Remove from pan and cool completely on wire rack.

Tip #1 You can roll balls of dough in white sugar before putting in mini muffin pan as an alternative option.  I love this way!!

Tip #2:  Store cookies in a cool area — within an airtight container.

Nutella Filled Cookie Cups - OMG!  So good!  #25DaysCookieStyle www.SweetDashofSass.com

Nutella Filled Cookie Cups - OMG!  So good!  #25DaysCookieStyle www.SweetDashofSass.com

Last Year’s Flashback Recipe:  Cookies and Creme Fudge.  I have made these for a few year’s now!  Oh, so good!  Plus, no bake!! Click on photo below for direct link.

Oreo Fudge - No Bake!  #25DaysCookieStyle www.SweetDashofSass.com

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Chocolate Peppermint Blossoms

Day 19 – Christmas Cookie Style

Chocolate Peppermint Blossoms - www.SweetDashofSass.com #25DaysCookieStyle

In case you missed yesterday’s ‘Day 17 & 18 Cookie’ post for Rhonda’s Famous Sugar Cookies CLICK HERE!  or Triple Chocolate Chip Cookies, CLICK HERE!  Today’s {NEW} cookie recipe is Chocolate Peppermint Blossoms.

I happened to have some extra Peppermint Hershey Kisses on hand from my Gingerbread House Decorating Party from a few weeks ago.  I thought this would be the perfect cookie to make with them.  Even if you are not a fan of peppermint – you can easily swap the flavor of Hershey’s Kiss or even make them without a Hershey’s Kiss.  The cookie on it’s own has a great chocolate flavor.

These tasty goodies went straight out of our home to my husband’s work.  They were the official taste testers for this particular recipe.

Last Year’s Flashback Recipe:  Cherry Date Cookies.  These are soft and chewy — plus the Wheaties cereal gives it a nice crunch! Click on photo at bottom of post for a direct link to this recipe!

As a reminder, all the posts I will be using the hashtag #25DaysCookieStyle.  If you happen to make any of the cookie recipes, tag me on social media and use this hashtag.  I’d love to see all of your holiday baking photos from your home!

Happy Baking!

Chocolate Peppermint Blossoms

Makes 40 cookies

Ingredients:

1/2 cup butter, softened (1 stick)

1/2 cup brown sugar

1/2 cup white sugar

1 egg

1 tablespoon milk

1/2 teaspoon vanilla

2/3 cup cocoa powder

1 cup flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

40 Hershey’s Peppermint Kisses

Directions:

Pre-heat oven to 350 degrees.  Line baking sheets with parchment paper.

With an electric mixer, cream together butter, both sugars, egg, milk, and vanilla until smooth.  Add baking powder,  baking soda, salt and mix well.  Add cocoa powder and mix until combined.

Slowly add flour and mix just until combined.  Using a cookie scoop, scoop tablespoonfuls onto prepared baking sheets.  Bake 10-12 minutes.  Remove from oven and immediately press a chocolate peppermint kiss into the center of each cookie.  Cool on a wire rack.

Tip #1:  Roll balls of dough in white sugar prior to baking for another alternative look to the cookie. 

Tip #2:  Not a fan of peppermint?  Swap with a regular flavor Kiss or don’t use any Kisses at all!  This cookie is tasty just on it’s own!

Last Year’s Flashback Recipe:  Cherry Date Cookies.  These are soft and chewy — plus the Wheaties cereal gives it a nice crunch!   Click on photo below for direct link.

Food Blog Photos 260

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Triple Chocolate Chip Cookies

Day 18 – Christmas Cookie Style

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This is my  first year as a participant in The Great Food Blogger Cookie Swap, where each participant sends one dozen homemade cookies to three different people chosen by the organizers.  I had heard about this last year, but happened to miss the deadline.  I was so excited this year to participate in this fun swap.  Not only do I love to bake and enjoy cookies, but it also supports a great cause - Cookies 4 Kid’s Cancer.  A win-win situation!

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I received cookies from Linda of Brunch with Joy and Riley of My Daily Morsel (not sure what happened to my third box, but that’s okay :) ).

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I sent cookies to Chris from Hye Thyme Cafe,  Greta of Pickles Travel, and Debbi from Debbie Does Dinner Healthy!

I happened to make my Triple Chocolate Chip Cookies!!  Here is how I packaged these sweet treats in the mail!

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PS.  If you’re wondering… there is a $4 sign up fee to participate and that is what goes to the charity.   If you’d like to receive a notification when it’s time to sign up next year, you can do that here.

Additionally, there were four brand partners, OXO, Dixie Crystals, California Olive Ranch, and Brownie Brittle — they will EACH be matching our donation (up to $3,000).
Dixie Crystals/Imperial sent me (2) cookie tins with a FREE Bag of sugar coupon for the ‘Bake It Forward’ campaign.
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OXO sent me this 8 piece Baker’s Silicone Decorating Bottle Kit.  Seriously, if it wasn’t for this kit, I do not think I would have been able to decorate my mom’s Famous Sugar Cookies. (It’s the best cut out sugar cookie recipe!)   I’ve already put this on my Christmas List so I could get another kit, then I could have all my icing colors in each bottle ready to decorate.  If you don’t have this, I highly recommend!!
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Now onto the cookies I baked for the exchange – Triple Chocolate Chip Cookies.  Who doesn’t love the classic Chocolate Chip Cookie.  I decided to switch it up and add White and dark chocolate morsels to the mix!

You will definitely enjoy these cookies.  These are soft and chewy and have triple the chocolate!  White/Dark/Milk morsels!

I think my husband was sad he didn’t have a dozen for himself!

Triple Chocolate Cookies - #25DaysCookieStyle www.SweetDashofSass.com

Triple Chocolate Cookies

Makes 3 1/2 dozen cookies. 

Ingredients:

2 cups flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup unsalted butter, softened
1 cup brown sugar
1/4 cup sugar
1 large egg
2 teaspoons vanilla
1/2 cup milk chocolate chips (plus a handful to place on top of cookies prior to baking)

1/2 cup white chocolate chips

1/2 cup dark chocolate chips

Directions:

Pre-heat oven to 350 degrees.

In a large bowl, whisk flour cornstarch, baking soda, and sea salt together.  Set aside.

In another large bowl (or stand up mixer), cream together butter and sugars until smooth and creamy, about 3 minutes.  Add egg and vanilla; beat until combined.  Slowly mix in the dry ingredients.

Stir in all the chocolate chips.  Using a medium cookie scoop, place cookie dough balls (tablespoon size) onto baking sheet lined with parchment paper, about 2 inches apart.

Place a few single chocolate chip morsels on top of the dough balls prior to baking!

Bake cookies for 10 minutes, or until slightly golden brown around the edges. Do not overbake or they will come out crispy.   Let the cookies cool on baking sheet for 4-5 minutes.  Transfer to wire cooling rack and cool completely.

Triple Chocolate Cookies - #25DaysCookieStyle www.SweetDashofSass.com

Last Year’s Flashback Recipe:  Funfetti Blondie Bars.  Only 6 ingredients.   Click on photo below for direct link.

Funfetti Bars #25DaysCookieStyle www.SweetDashofSass.com

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Rhonda’s Famous Sugar Cookies

Day 17 – Christmas Cookie Style

Rhonda's Famous Sugar Cookies - seriously the best Sugar Cookie recipe!  #25DaysCookieStyle www.SweetDashofSass.com

In case you missed yesterday’s ‘Day 16 Cookie’ post for Linzer Cookies, CLICK HERE!  Today’s {NEW} cookie recipe is Rhonda’s Famous Sugar Cookies.

Who is this famous Rhonda?  No other, than my mom!  She has been making these sugar cookies for at least 15-20 years.  Crazy to think she has been making this recipe that long, but now that I started thinking back, it really has been that long.  Wow, I feel old.

You ask any of my friends, family, or anyone that went to our wedding — they will rave and tell you how great these cookies are.   People keep telling her she needs to start a cookie business.  (I really think she should!)

In college, every season (Valentine’s Day, St. Patrick’s, Day, Easter, etc), my roommates knew what to find in my care package from home.  I’d have to hide the cookies!

Continue reading Rhonda’s Famous Sugar Cookies

Linzer Cookies

Day 16 – Christmas Cookie Style

Linzer Cookies - fill with any of your favorite fruit filling - #25DaysCookieStyle www.SweetDashofSass.com

In case you missed yesterday’s ‘Day 15 Cookie’ post for Salted Nutty Bars, CLICK HERE!  Today’s {NEW} cookie recipe is Linzer Cookies.

I have never attempted Linzer Cookies before, but knew I needed to add them to my list this year.  The best part of these cookies is you can use whatever flavor of filling you like.  I happened to use rasberry, but apricot or even poppyseed would be great too!!

Just the cookie base alone is so tasty — I think it’s the addition of almonds within the batter.  You will need a linzer cookie cutter – which I found mine at Cost Plus World Market.  It came with several different inserts, so you could do  any cutout that you prefer!  I’ll have to remake these around Valentine’s Day since it came with a heart insert!

Continue reading Linzer Cookies

Salted Nutty Bars

Day 15 – Christmas Cookie Style

Salted Nutty Bars -- similiar to a PayDay bar! #25DaysCookieStyle  www.SweetDashofSass.com

In case you missed yesterday’s ‘Day 14 Cookie’ post for German Chocolate Bars, CLICK HERE!  Today’s {NEW} cookie recipe is Salted Nutty Bars.

If you are a fan of PayDay bars – this one is for you.  You have salty, chewy, crunchy, and sweet all mixed into one bar.  These were a huge hit when I took them into our office in Fairfield!

Continue reading Salted Nutty Bars

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