This post is sponsored by Nielsen-Massey Vanillas.

I have an obsession with shortbread cookies. They are buttery and flakey and with a little bit of Nielsen-Massey's amazing Madagascar Bourbon Pure Vanilla Extract, they are the perfect cookie to me! I have made funfetti shortbread cookies and cranberry white chocolate shortbreads too! These cookies would go perfect with a cup of hot matcha green tea or even a cup of coconut almond milk tea with boba.

I encourage you to “Better Your Bake” by making your favorite desserts with great “Better Your Bake tips” from Nielsen-Massey at BetterYourBake.com. I love baking especially when I'm baking for family and friends.

With “Better Your Bake” tips, you can uplevel your baking skills utilizing their step by step videos, pro tips and recipes! I decided to focus on their tips for how to roll cookie dough and how to temper chocolate, but they also have other videos that you need to check out!

How to make cookie dough

Most cookie dough recipes are pretty similar. I usually start by mixing all of the dry ingredients together. You want to make sure you measure flour correctly and not pack it into the measuring cup.

Then, in a separate mixing bowl, add butter and sugar(s) and use a stand mixer or an electric mixer to cream them together. Next, add pure vanilla extract (such as Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract) and any other liquid ingredients. Once they are well blended, I usually add the flour mixture in batches into the wet ingredients with an electric mixer or a rubber spatula.

Matcha Cookies Ingredients

• 2 1/4 cups unbleached all-purpose flour
• 1/4 teaspoon salt
• 2 Tablespoons matcha green tea powder
• 2 sticks (1 cup) unsalted butter, softened
• 1/2 cup packed light brown sugar
• 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
• 8 ounces dark chocolate

How to Make Chocolate Dipped Matcha Cookies

First, mix the flour and salt together.

Then, add the matcha green tea powder.

And mix it thoroughly.

In another bowl, add the butter and brown sugar.

I use an electric hand mixer to cream the butter and sugar together.

Then, add 2 teaspoons of Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract.

It's my favorite vanilla extract! I love the sweet and creamy flavor!

After you add the vanilla extract, you'll want to mix it again until it's thoroughly combined.

Next add the flour mixture in batches, I usually do two or three batches.

Mix to combine with a rubber spatula.

This is how the cookie dough looks after all of the flour is mixed in.

Split the dough in half. Cover and refrigerate for 10 minutes.

How to Roll Cookie Dough

I love rolling cookie dough and even pie dough in between two pieces of parchment paper. It way less mess and you don't use tons of extra flour which could make your cookies not taste as good as they should!

You can find Nielsen-Massey's video on how to roll cookie dough on BetterYourBake.com!

Roll the dough out to about 1/4 to 1/3-inch thickness. Then, place the dough (with the parchment paper) in the refrigerator for another 20 minutes.

Remove dough from fridge and peel off top layer of parchment paper. Dip your cookie cutter(s) into flour and cut out shapes. The dough is cold so work quickly. Place on a parchment-lined baking sheet and put in the oven.

I had some fun with the #BetterYourBake hashtag! You can follow Nielsen-Massey on social media on Twitter, Instagram, Facebook, YouTube and Pinterest for more baking tips and recipes!

How to Temper Chocolate

Tempering chocolate is a delicate process that’s done by heating and cooling chocolate to a precise temperature. It results in an elegant sheen coating that will elevate your desserts! Be sure to check out Nielsen-Massey’s video on how to temper chocolate at BetterYourBake.com!

I cut up the chocolate and put it in a heat-safe bowl. Take about a quarter of chocolate and put into the refrigerator.

Fill a pot with about 1-2 inches of water and place on the stove. Put the bowl containing chocolate over the pot and bring water to a simmer over medium heat.

Let the chocolate melt about two thirds of the way and gently stir. Use a candy thermometer to check the temperature and remove the melted chocolate from the pot once it reaches 115 degrees F.

Remove the bowl from the pot and add the reserved chocolate from the refrigerator to the melted chocolate. Mix continuously until all the pieces have melted and the chocolate has lowered to 79 degrees F.

Place the bowl back on the pot or in the microwave and heat in short bursts until the chocolate reaches 89 degrees F.

Dip the matcha cookies into the chocolate and place on a parchment paper lined cooling rack.

I love the glossy finish the chocolate has when you temper the chocolate. I have to say this was my first time actually taking the time to temper the chocolate and I can't wait to do this with other recipes!

These matcha cookies are perfect on their own or dipped in your favorite cup of tea but something about the specialness of tempering chocolate and dipping these cookies in them so they are chocolate dipped shortbread cookies, it takes them to whole other level! I can't wait to share these cookies with my friends!

“Better Your Bake” is designed to help you master the basics of baking so you can achieve those mindful benefits. Nielsen-Massey has shared a six-part series, each one featuring a different baking technique, on BetterYourBake.com. Each technique will include a step-by-step video, pro tips from their team and delicious, seasonal recipes. Be sure to visit BetterYourBake.com to check out the videos and to follow along on how you can master baking basics!

Print

Matcha Cookies Recipe

Servings 30 to 45 cookies (depends on size)

Ingredients

• 2 1/4 cups unbleached all-purpose flour
• 1/4 teaspoon salt
• 2 Tablespoons matcha green tea powder
• 2 sticks 1 cup unsalted butter, softened
• 1/2 cup packed light brown sugar
• 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
• 16 to 24 ounces bittersweet chocolate

Instructions

• Add flour, salt and matcha green tea powder to a medium sized mixing bowl. Mix together with a rubber spatula and set aside.
• Add butter and brown sugar to a large mixing bowl. Cream butter and sugar together with an electric hand mixer, until fluffy. Add Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract and mix again, until thoroughly combined.
• In three batches, add the flour mixture to the creamed butter and sugar mixture, mixing just to combine with a rubber spatula.
• Split the cookie dough in half and cover with plastic wrap in the bowl. Refrigerate for at least 10 to 15 minutes.
• Place one piece of cookie dough between two pieces of parchment paper and roll to 1/4-inch thickness with a rolling pin. Place the rolled out cookie dough with the parchment paper into the refrigerator for at least 20 minutes. Repeat with the other half of the cookie dough.
• Heat oven to 350 degrees F.
• Add some flour to a small bowl and dip your cookie cutter into the flour. Remove the top piece of parchment paper and cut out shapes with your cookie cutters. Place the cut-outs onto a parchment lined cookie sheet.
• Bake the cookies for 9 to 10 minutes, watching carefully because the baking time will depend on the thickness of your cookies.
• When the cookies are done, place the parchment paper with the cookies on a cooling rack. Allow the cookies to fully cool before dipping them in chocolate.
• Temper the chocolate using the instructions from this

  "Better Your Bake" video.
• Dip each cookie into the chocolate. Serve and enjoy!

Disclosure:  This post is sponsored by Nielsen-Massey Vanillas. I always share with you my own opinions.

The post Matcha Cookies appeared first on The Little Kitchen.

It's that time of year again, where I'm sharing a heart shaped dessert and sharing with you our wonderful Good Cookie Food Bloggers' Valentine's Day event that benefits Cookies for Kids' Cancer (C4KC).

For seven years now, I have been fundraising for this wonderful charity because childhood cancer is the #1 cause of death of children by disease in the US and because we need more pediatric cancer research money!

This is our third year for our V-Day event and I love love that these brands, OXO, Mediavine and Dixie Crystals are all matching funds raised up to $3000.

I do want to mention that I don't make any money on this event…this is all volunteer for me and all of the money goes directly to C4KC! Be sure to scroll to the bottom of this post where you can see the full list of bloggers participating and links to their recipes!

I also launched a shop and the first items for sale are Baked with Love t-shirts and tote bags. I'm donating all of the proceeds from these sales to C4KC too!

Hurry though, we the presale for these items go through the end of this week (Friday). We have to have enough orders in order to print the shirts and tote bags! Thank you for your huge support!

Can you freeze chocolate chip cookie cake?

Yes, you can free a chocolate chip cookie cake! Just make sure it's sealed and it taste just fine when you defrost it to eat later. It will be better if you cut it up first before freezing.

How to make chocolate chip cookie cake from scratch

Here's how to make a chocolate chip cookie cake from scratch. It's really easy. Just follow the steps and step by step photos below.

Mix flour, salt, baking soda and ground cinnamon in a medium sized mixing bowl. Mix together and set aside.

Pack the sugar when measuring, I use a teaspoon to pack it.

Add butter, brown sugar and granulated sugar to a medium sized mixing bowl. Using an electric hand mixer, cream the butter and sugars together.

Add vanilla extract and the egg…

and continue mixing with the electric mixer.

Add the dry ingredients in two batches and combine with a rubber spatula, don’t over mix.

The dough is ready for the chocolate chips.

Add 1/2 cup chocolate chips and stir into the cookie dough with a rubber spatula.

Spray heart shaped cookie cake pan with baking spray.

Pour cookie dough into the cookie cake pan.

Spray an offset spatula with baking spray and spread the dough out.

You don’t have to spread it all the way to the edge because it will spread when it bakes. I add the remaining 1/4 cup of chocolate chips on top. Bake for 15 to 18 minutes.

While the cookie cake is baking in the oven. Make the dark chocolate ganache frosting.

Add dark chocolate to a stainless steel mixing bowl.

Melt butter in a small sauce pan on your stove at low heat. Once it has melted, turn the heat to medium. Watch the butter carefully (don’t allow it to brown), when it starts to bubbling, turn your timer to one minute. Allow the butter to bubble for about a minute.

Then take the melted butter over the chocolate in the bowl. Let the chocolate sit for minutes, don’t stir it.

After the five minutes, stir with a rubber spatula until it’s completely mixed together and all of the chocolate is melted.

Let the chocolate sit and cool completely and set, about 45 minutes.

After the cookie cake has cooled. Place the chocolate frosting into a decorator bag and using a 1M tip, pipe stars on the edge of the cookie cake.

I pipe some more frosting onto each piece after I cut it, before serving.

The cookie is super soft because I use more brown sugar than granulated sugar! It's so so good! You'll need this heart-shaped cookie cake pan to make this recipe. You can also use a round cake pan, just be sure to spray it thoroughly with baking spray.

Print

Heart-Shaped Chocolate Chip Cookie Cake Recipe

Prep Time 25 minutes minutes

Cook Time 18 minutes minutes

Ingredients

Chocolate Chip Cookie Cake

• 1 1/2 cups unbleached all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• pinch of ground cinnamon
• 1 Stick 1/2 cup unsalted butter, room temperature
• 1/2 cup packed light brown sugar
• 2 Tablespoons granulated sugar
• 1 large egg beaten
• 1/2 teaspoon pure vanilla extract
• 1/2 cup plus 1/4 cup semisweet chocolate chips

Dark Chocolate Ganache Frosting

• 8 ounces bittersweet chocolate chopped
• 6 Tablespoons unsalted butter
• sprinkles optional

Instructions

Chocolate Chip Cookie Cake

• Turn your oven on to 350 degrees F. Spray heart shaped cookie cake pan with baking spray.
• Mix flour, salt, baking soda and ground cinnamon in a medium sized mixing bowl. Mix together and set aside.
• Add butter, brown sugar and granulated sugar to a medium sized mixing bowl. Using an electric hand mixer, cream the butter and sugars together. Add vanilla extract and the egg and continue mixing.
• Add the dry ingredients in two batches and combine with a rubber spatula, don’t over mix.
• Add chocolate chips and stir into the cookie dough with a rubber spatula.
• Pour cookie dough into the cookie cake pan. Spray an offset spatula with baking spray and spread the dough out. You don’t have to spread it all the way to the edge because it will spread when it bakes.
• I add the remaining 1/4 cup of chocolate chips on top.
• Bake for 15 to 18 minutes, or until a toothpick inserted in the center of a couple of cookie cups comes out with crumbs.
• Remove from the oven and place the cookie cake on a cooling rack and allow to cool for 5 minutes before removing. Allow to completely cool before decorating and cutting.

Dark Chocolate Ganache Frosting

• Add dark chocolate to a stainless steel mixing bowl.
• Melt butter in a small sauce pan on your stove at low heat. Once it has melted, turn the heat to medium. Watch the butter carefully (don’t allow it to brown), when it starts to bubbling, turn your timer to one minute. Allow the butter to bubble for about a minute.
• Then take the melted butter over the chocolate in the bowl.
• Let the chocolate sit for minutes, don’t stir it. After the five minutes, stir with a rubber spatula until it’s completely mixed together and all of the chocolate is melted.
• Let the chocolate sit and cool completely and set, about 45 minutes.
• Add to a decorator bag with a star tip. Add swirls of chocolate ganache to the edge of the cookie cake. You can add sprinkles after adding the swirls if you want!

Be sure to check out these other Valentine's Day inspired recipes from my blogger friends!

Læsø Salted Chocolate Chip Cookies from Camilla of Culinary Adventures with Camilla
Meyer Lemon Cookies from Linda of Simply Healthyish Recipes
Soft & Chewy Gluten Free Oatmeal Raisin Cookies from Allie of Miss Allie's Kitchen
Small Batch Bakery Style Chocolate Chip Cookies Recipe from Faith of An Edible Mosaic
Chocolate Madeleines from Caroline of Caroline's Cooking
Rainbow Rice Krispie Treats from Bree of Baked Bree
Tiger Butter Candy from Melissa of MamaGourmand
Valentine's Day Gluten Free Sugar Cookies from Brianna of Flippin' Delicious
Chocolate Spritz Sandwich Cookies from Carlee of Cooking With Carlee
Pink Velvet Chocolate Chip Cookies from Jenn of Ever After in the Woods
French Butter Cookies from Rebekah of Kitchen Gidget
Brown Sugar M&M Cookies from Sara of Imperfectly Balanced Sara
mini rose cookies from Meaghan of the decorated cookie
Raspberry Linzer Cookies from Stephie of Stephie Cooks
Red Velvet Brownies with White Chocolate Cream Cheese Frosting from Coleen of The Redhead Baker
Lemon Poppyseed Cookies from Becca of Two Places at Once
Warn Dark Chocolate Melting Cups from Lisa of Snack Girl
Salted Dark Chocolate Cookies from Jessica of A Kitchen Addiction
Cherry Cordial Bundt Cake from Carolann of Apron Warrior
Nutella Stuffed Cookies from Allison of Celebrating Sweets
Strawberry Pudding Cookies from Holly of A Baker's House
Slice and Bake Whirligig Cookies from Laura of Untwisted Vintage
Raspberry Strawberry Cookies from Heather of Delicious Not Gorgeous
Chocolate Strawberry Hand Pie from Trang of Wild Wild Whisk
White Chocolate Cashew Cranberry Cookies from Brittany of Diary of a Southern Mrs.
The Best Potato Chip Cookies Recipe from Marybeth of Babysavers
Darth Vader Valentine's Day Hug Cookies to Support Cookies for Kid’s Cancer from Jenn of justJENN recipes
Hazelnut Shortbread Cookies with Jam from Lisa of Garlic & Zest
Sprinkled Chocolate Shortbread Heart Cookies from Lisa of Blogghetti
Double Chocolate Chip Cookies from Dee of Meatloaf and Melodrama
Homemade Salted Nut Rolls from Shaina of Food for My Family
Valentine Sugar Cookie Cups from Melissa of Persnickety Plates
Chocolate Dipped Cashew Butter Cookies from Ashley of Fit Mitten Kitchen
Chocolate Vanilla Striped Shortbread Cookies from Denise of Chez Us
Pineapple Coconut Bar Cookies from Barbara of Barbara Bakes
Chocolate Raspberry Roll-Ups from Sue of It's Okay to Eat the Cupcake
Raspberry and Rose Meringue Parfaits from Michelle of Cup of Zest
Chocolate Chip Pudding Cookies from Jade of Jonesin' For Taste
Raspberry Thumbprint Cookies from Emilie of Finding Zest
Chocolate Mousse Cups from Miranda of Cookie Dough and Oven Mitt
Grain-Free Dark Chocolate Raspberry Tart from Gretchen of kumquat
Chocolate Shortbread Cookies from Sara of My Imperfect Kitchen
Chocolate Chip Cookie Pie from Angela of About A Mom
Honey Pistachio Shortbread from Megan of Stetted
Red Velvet Oreo Cheesecake Cookies from Nicole of For the Love of Food
Chewy Coconut Macaroon Hearts (Gluten Free) from Taryn of Hot Pan Kitchen
Chocolate Peanut Butter Valentine's Cookies from Becca of The Salted Cookie
Chocolate Caramel Pie from Stefanie of Mommy Musings
Gluten-Free Red Velvet Brownies {Dairy-Free} from Audrey of Mama Knows Gluten Free
Chocolate Raspberry Cupcakes from Erica of The Crumby Kitchen
Dark Chocolate Bourbon Coconut Cream Mousse from Lisa of Taste Cook Sip
Maple Butter Chocolate Chip Cookies from Jamie of Southern Revivals
Red Velvet Mini Layer Cakes from Gwynn of Swirls of Flavor
The Best Potato Chip Cookies Recipe from Marybeth of babysavers
Brown Butter Chocolate Chip Cookies from Kara of Kara in the Kitchen
Brown Sugar Snickerdoodles from Kristin of On the Home Front
Valentine’s Gummy Hearts from April of April Golightly
Cocoa Sweet Dough Hearts from TammyJo of The Chocolate Cult
Heart-Shaped Sugar Cookie Cutouts from Susannah of Feast + West
Cranberry Pecan Oatmeal Cookies from Denise of addicted 2 recipes
Shortbread Cookie Recipe from Raquel of Organized Island
Brown Butter Bourbon Chocolate Chip Cookies from Samantha of Haute Pepper Bites
Iced Sugar Cookies with Sprinkles from Nina & Cally of Crazy for Cookies and More
Cardamom Rose Sugar Cookies from Sara of Confectionary Tales

There are affiliate links in this post.

The post Heart-Shaped Chocolate Chip Cookie Cake appeared first on The Little Kitchen.

Print

Black Tea Lavender Shortbread Cookies Recipe

Prep Time 25 minutes minutes

Cook Time 10 minutes minutes

Resting Time 1 hour hour

Servings 32 to 36 cookies (2 x 2.5 inch cutter)

Ingredients

• 2 1/4 cups unbleached all-purpose flour
• 1 Tablespoon cornstarch
• 1/8 teaspoon salt
• 2 teaspoons black tea leaves grounded
• 1 Tablespoon culinary lavender
• 2 sticks 1 cup unsalted butter, softened
• 1/2 cup packed light brown sugar
• 2 teaspoons pure vanilla extract

Glaze

• 4 cups powdered sugar
• 3/4 cup milk
• about 1 Tablespoon culinary lavender for topping

Instructions

• Mix flour, cornstarch, salt, grounded black tea leaves, and lavender with a whisk in a small mixing bowl.
• In a medium-sized mixing bowl, mix butter and sugar together using an electric hand mixer until creamy, about 1 to 2 minutes. Add vanilla extract and mix thoroughly.
• Add dry ingredients in two to three batches to the wet ingredients. Mix until just combined with your hand mixer, being careful not to over mix.
• Split cookie dough in half. Form into round discs and wrap in plastic wrap. Refrigerate for at least 60 minutes.
• Prep a couple of cookie sheets with a silicon baking mat or parchment paper. Heat oven to 350 degrees F.
• Remove cookie dough discs one at a time and flour a marble surface, I recommend using a marble rolling pin. Flour the rolling pin and roll the dough out to about 1/4 inch thick. Use teabag shaped cookie cutter to cut out shapes. Place cut out cookies on one cookie sheet. Once it’s filled, add the cookie sheet to the refrigerator for at least 10 minutes.
• Roll out the rest of the cookie dough until finished.
• Remove one cookie sheet at a time from the refrigerator and use a chopstick to punch a hole for the string.
• Bake one cookie sheet at a time, for 9 to 10 minutes at 350 degrees F. Remove from oven and place cookies on a cooling rack. (After it cools, you might need to use a toothpick to make sure the hole you created before baking is open enough for the string. I also use the toothpick to help guide the string through.)

Make the glaze

• Add powdered sugar and milk to a large mixing bowl. Using a whisk, whisk until thoroughly mixed and no lumps appear. Dip cookies in the glaze and top with lavender. Allow glaze to dry before storing in sealed container.

Note:

• You can totally just slice and bake the cookies too. Shape the dough into logs and cover in plastic wrap. Refrigerate for at least 60 minutes. Slice and bake the cookies according to above instructions.

The post Black Tea Lavender Shortbread Cookies Recipe appeared first on The Little Kitchen.

I'm so excited to share these cookies with you. I love hearts (isn't it obvious?) and I LOVE YELLOW!

Also, it's the second year for our Valentine's event to benefit Cookies for Kids' Cancer! Bloggers from all over signed up to participate, they donated, they created recipes and I'm so excited to share them with you. Be sure to scroll down to the bottom and click over to check out the recipes!

Did you know that childhood cancers are the #1 killer of children in the U.S.?

Did you know that there are 12-13,000 new childhood cancer diagnoses each year?

Did you know that for every $1 of cancer research only 3 pennies goes to childhood cancer research.

This is why Cookies for Kids' Cancer exists! This is why they do what they do. They sell cookies to fund the researchers who are trying to find cures and better treatment options for children suffering through cancer today. They also encourage all of us to hold bake sales to raise much needed funds.

Please consider donating today: Donate Now

Also, watch this video to learn more about what Cookies for Kids' Cancer does! A huge thank you to them for what they do for children!

I want to shout out to these companies because they are matching what we raise up to $3000 total. THANK YOU, Dixie Crystals, Mediavine and OXO!!

Now back to the cookies…

Yellow makes me smile, what about you?

Of course, I used Dixie Crystals powdered sugar and my new OXO baking sheet!

Cream the sugar with the butter.

Add the egg yolk and extracts.

Mix until well combined.

I always mix the dry ingredients together in a separate bowl.

Gradually add the flour mixture into the wet ingredients.

Now we have cookie dough!

It looks perfect!

Add the sprinkles and mix again. I love these ones!

I like rolling cookie dough in between two pieces of parchment paper so I don't have to add more flour to the dough.

See how easy?

It's perfect!

I used a 1.5 inch heart cookie cutter.

Remove the dough surrounding the cut outs and then use a cookie spatula (like this one) to move the cut out to your baking sheet.

These are so small, they only take 5 minutes in the oven!

I used Bridget's royal icing recipe for the icing to decorate these cookies. And here's a quick video of how I decorated them!

I used drops of lemon yellow and a couple of drops of orange to get the yellow color I wanted! I used a #3 tip to outline the cookies and then a #4 tip to flood the cookies. These are so sunshiney happy smiley cookies, I love them!

They are pretty easy to make, be sure to follow Bridget's tips for the royal icing!!

Print

Yellow Heart-Shaped Rainbow Funfetti Cookies

Prep Time 1 hour hour 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Ingredients

• 1/2 cup 1 stick unsalted butter, softened
• 3/4 Dixie Crystals confectioner's powdered sugar
• 1 large egg yolk
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon almond extract
• 1 1/4 cups plus 2 Tablespoons unbleached all-purpose flour
• 1 teaspoon baking power
• 1/2 teaspoon salt
• 1/4 cup rainbow sprinkles
• 1 batch of royal icing I used Bridget's recipe
• Americolor lemon yellow soft gel paste food color
• Americolor orange soft gel paste food color

Instructions

• Heat oven to 400 degrees F.
• In the bowl of a stand mixer (or using an electric hand mixer), cream together the butter and sugar and whip until well combined. Then, add the egg yolks and extracts and mix until also well combined.
• Combine and mix together flour, baking powder and salt in a medium sized mixing bowl. Add in batches to the wet ingredients, mixing just until combined.
• Then, add the sprinkles and mix until just combined.
• Divide the dough in half and roll between two pieces of parchment paper using a rolling pin, until the dough is about 1/4 inch thick. Cut out shapes using cookie cutters. (I take the excess dough and roll up and re-roll until I have no dough left).
• Place on a silicon mat or parchment paper lined baking sheet and bake for about 5 minutes (or longer for bigger shapes).
• Make royal icing and color the icing. Pipe outlines and then flood the cookies. Allow for them to dry overnight.

Notes

I just halved this recipe for Rainbow Funfetti Cutout Cookie Recipe from Sweet Sugarbelle.

Check out the other recipes from bloggers who participate this year!

Peanut Butter Cookie Cake from Julie of Julie Blanner
Cherry Coconut Macaroons from Miranda of Cookie Dough and Oven Mitt
Brownie Cookies from Mel of Mel's Kitchen Cafe
No-Bake Chocolate Candy Cookies from Debi of Life Currents
Double Dark Chocolate Chery Black Forest Cookies from Jamie of Southern Revivals
White Chocolate Valentine Madeleine Cookies from Marlynn of Urban Bliss Life
Pillowy Soft Sugar Cookies from Stephie of Stephie Cooks
Steak with Pink Peppercorn Sauce from Sonja of Ginger & Toasted Sesame
Creamy Beet Risotto from Rachel of Copper & Verdigris
Valentine's Day Chocolate Sugar Cookies from Denise of Chez Us
Red Velvet Donuts from Gwynn of Swirls of Flavor
S’mores Brown Butter Panbanging Cookies from Marybeth of babysavers
Gluten-Free Chocolate Kiss Cookies from Audrey of Mama Knows Gluten Free
Gluten-Free Red Velvet Crinkle Cookies from Brianna of Flippin' Delicious
Rose Meringue Cookies from Kirsten of Comfortably Domestic
Raspberry Chipotle Chicken Curry from Shashi of Savory Spin
Double Chocolate Meringue Cookies from Dee of Meatloaf and Melodrama
White Chocolate Raspberry Smoothie from Sarah of Sarah Cooks the Books
Cream Wafer Cookies from Kelly of Live Laugh Rowe
White Chocolate and Raspberry Cookies from Wanda of My Sweet Zepol
Raspberry Fudge Cookies from Jessica of A Kitchen Addiction
Raspberry Cookies from Courtney of Know Your Produce
Syltkakor Raspberry Jam Cookies from Megan of Stetted
No-Bake Chocolate Tart from Rachel of Rachel Cooks
Heart-Shaped Chocolate Chip Cookies from Angela of About a Mom
Mexican Hot Chocolate Cookies from Lisa of TasteCookSip
Chai Latte Shortbread Hearts from Sue of It's Okay to Eat the Cupcake
Soft and Sweet Sugar Cookie Bars from Carlee of Cooking With Carlee
Strawberry and Cream Cookies from Ashley of A Cup of Charming
Cherry Cream Cheese Cookies from Lisa of Blogghetti
Galete Waffle Cookies from Shaina of Food for My Family
Almond Shortbread Cookies from Denise of addicted 2 recipes
Easy Strawberry Fudge from Chrysa of Thrifty Jinxy
Valentine's Day Mug Hug Cookies from Aimee of Southern From Scratch
Doughnut Sandwich Cookies from Bree of Baked Bree
Chocolate Nutella Cookies from Melissa of Modern Honey
Easy Crinkle Cookies from Amy of The Nifty Foodie
Chocolate Sugar Cookies from Becca of The Salted Cookie
Peanut Butter Sandwich Cookies from Sara of Confectionary Tales
Meringue Cookies from Sara of My Imperfect Kitchen
Rose White Hot Chocolate from Susannah of Feast + West
Gluten Free Lavendar Shortbread Cookies from Carolann of Apron Warrior
Fruit Filled Chocolate Waffle Cones from Nicole of For the Love of Food
Chocolate and Vanilla Sweetheart Cookies from Sheila of Life, Love, and Good Food
Raspberry Chocolate Thumbprint Cookies from Nancy of The Bitter Side of Sweet
Chai Spiced Snickerdoodle Cookies from Ashley of Big Flavors from a Tiny Kitchen
Heart Happy Valentine Cookie Chocolate Cheesecake from TammyJo of The Chocolate Cult
Persian rice cookies from Caroline of Caroline's Cooking
Chocolate Dipped Espresso Shortbread Cookies from Julianne of Beyond Frosting
Fudgy Chocolate Sixlets Cookies from Barbara of Barbara Bakes
Bake Chocolate Donuts with Cherry Glaze from Deb of Taste & Tell

There are affiliate links in this post.

The post Yellow Heart-Shaped Rainbow Funfetti Cookies appeared first on The Little Kitchen.

This post is sponsored by White Lily.

Since I made these peanut butter cookie cups at the request of Curtis last year, I had to make these chocolate chip cookie cups as well. Because when he drew that diagram for me, he also talked about the chocolate chip cookie ones.

I made these a few months back and shared them with friends and they were a HUGE HIT. I'm so excited to share these with you!

Chocolate chip cookie cups with frosting or icing…however you call it. But I had to, just had to add the unicorn frosting bit. What do you think?

Supplies you'll need for this recipe:

• stand mixer
• White Lily flour
• cookie scoop
• muffin pan
• angled spatula
• large piping bag
• small piping bag (at least 2 or 3)

Let's start with the flour. My favorite flour to bake with. I always mix the dry ingredients together first.

Then, I mix both sugars and the butter together.

Then, mix together with vanilla extract and egg.

In two batches, add the flour mixture and mix together.

Don't over mix.

Add the miniature chocolate chips. Since these cups are small, the miniature ones work the best!

Spray your nonstick muffin pan and use your cookie scoop to scoop uniform sized cookies into the muffin pan.

Super easy. You don't have to push the cookies down or anything.

They automatically bake domed in. Perfect for the icing!

Add the butter to your stand mixer and mix.

Add the powdered sugar in batches (don't add it all at once!).

Once you have all of the powdered sugar mixed in…

add the milk in one tablespoon at a time. Then, mix it for 5 to 6 minutes.

Split the frosting up in bowls to mix your colors.

Pretty colors, right?

Set up your piping bags, I put them into cups so I can easily put the frosting in.

Using the angled spatula, add the frosting to the bags.

Add a rubber band to the top and then cut the ends of the bags.

Set up the large piping bag with the tip.

Then, put all of the frosting bags into the large one…I thought I could fit 4 into it but I couldn't! So I just used three colors.

Get your chocolate chip cookie cups ready to frost.

Frosting them is easy. It just takes some time and you'll get used to the pressure you need to put on the bag to get an even design on the frosting.

These are sooo good! I know you'll love them!

I can't wait to make them again!! I have a couple of friends who mention these every time I see them!

And Curtis loved them too!

Print

Chocolate Chip Cookie Cups with Unicorn Frosting Recipe

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Servings 12 to 14 cookie cups

Ingredients

Chocolate Chip Cookie Cups

• 1 cup White Lily all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• pinch of ground cinnamon
• 1 Stick 1/2 cup unsalted butter, room temperature
• 1/2 cup packed light brown sugar
• 2 Tablespoons granulated sugar
• 1 large egg beaten
• 1/2 teaspoon pure vanilla extract
• 1/2 cup miniature semisweet chocolate chips

Unicorn Frosting

• 2 Sticks 1 cup unsalted butter, room temperature
• 1 Tablespoon pure vanilla extract
• 2 pounds powdered sugar sifted
• 1/4 cup whole milk maybe a little more

Instructions

Chocolate Chip Cookie Cups

• Prepare a muffin tin by spraying with nonstick baking spray. Heat oven to 350 degrees F.
• Add White Lily flour, salt, baking soda and ground cinnamon to a medium sized mixing bowl. Mix together and set aside.
• Add butter and both sugars to a medium sized mixing bowl. Using an electric hand mixer, cream the butter and sugars together. Add vanilla extract and the egg and continue mixing.
• In two batches, add the flour mixture and combine with a rubber spatula, taking care to not over mix. Scoop cookie dough into the prepared muffin tins using a medium cookie scoop. Bake for 13 to 14 minutes, or until a toothpick inserted in the center of a couple of cookie cups comes out with crumbs.
• Remove from the oven and place the muffin pan on a cooling rack. Allow to cool at least 10 minutes before removing.

Unicorn Frosting

• Add butter to the bowl of a stand mixer and mix together with vanilla extract. Add powdered sugar in batches (being careful to not add too much at a time or you’ll have powdered sugar everywhere). Mix until combined. Add the milk, one tablespoon at a time, then mix for 5 to 6 minutes on medium speed.
• Add frosting to three bowls and split the frosting evenly. Color the frosting accordingly. For the blue, I used one drop of sky blue. For the purple, I used one drop of regal purple and two drops violet. For the pink, I used one drop soft pink and one drop deep pink. Mix with a different angled spatula. Refrigerate the frosting until ready to use.
• If refrigerated, allow the frosting to sit on the counter for at least 20 minutes.
• Add the frosting to piping bags set up in a cup or glass (to make it easier to add as well as less mess). Cut the ends of the piping bags and then add to a prepared 16-inch piping bag that’s fitted with a 1M tip. Push the bags down and pipe onto cooled cookie cups to make the colored swirl you see in my photos.

Notes

Notes:

I use gel food coloring to color my buttercream.

Disclosure: This post is sponsored by White Lily. All opinions are my own. Thank you for supporting brands that I work with, it allows me to keep doing what I love; sharing on The Little Kitchen.

The post Chocolate Chip Cookie Cups with Unicorn Frosting appeared first on The Little Kitchen.

This post is sponsored by DOVE® Chocolate.

Valentine's Day is coming up and like I shared with you before we like to stay home on that special day. We cook dinner together and my favorite part is always dessert!

One of things that we are big on in our house is saying “I love you” but we also say “I love you” with chocolate! I'm sharing these amazing Chocolate Chunk Skillet Cookies with you that I made in mini cast iron skillets.

We all know it's important to show the ones you love right? But it's just as important to show yourself some love. I plan to do this this Valentine's Day with this skillet cookies recipe…and having a few bites! I'll even share some with Curtis!

First, I cut up the DOVE Milk Chocolate PROMISES into about 6 pieces each, this will be the chocolate chunks for the cookies.

I always love the quotes and sayings in the DOVE PROMISES!

I process the oats in a food processor. I love adding these to chocolate chunk/chip cookies. So good!

Then, I measure the dry ingredients out and mix together. Set aside.

Add butter and sugars to another mixing bowl. Use an electric hand mixer to cream the butter and both sugars.

Then, add the egg white and vanilla extract. Mix thoroughly.

Add the dry ingredients to the wet in two batches, carefully with a rubber spatula.

Then, gently fold in the DOVE Milk Chocolate PROMISES.

Split the dough in half between two seasoned 5-inch cast iron skillets.

Use an angled spatula to smooth out the dough and spread it across the skillet.

Bake for 12 minutes at 350 degrees.

Make sure you allow them to cool at least for 15 minutes and always be careful handling the skillets, they will be hot!

Serve the skillet cookies with vanilla ice cream and a couple more DOVE Milk Chocolate PROMISES on top!

Now it's your turn to tell me how you say “I love you” to yourself this Valentine's Day. Be sure to share with the hashtag #ChoosePleasure and share with @DoveChocolate’s new Instagram page!

Print

Chocolate Chunk Skillet Cookies Recipe

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 2 mini cookie skillets

Ingredients

• 1 cup chopped unwrapped DOVE® Milk Chocolate Hearts (about 20 pieces), (plus more for garnishing)
• 2 Tablespoons rolled oats
• 2/3 cup all purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• a pinch of ground cinnamon
• 1/4 cup unsalted butter 1/2 stick, softened
• 1/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg white
• 1/4 teaspoon pure vanilla extract

Instructions

• Cut up DOVE® Milk Chocolate Hearts into 6 or 8 pieces each.
• In a food processor, process 2 Tablespoons of rolled oats. Add to a mixing bowl with flour, baking soda, salt and ground cinnamon. Mix with a rubber spatula and set aside.
• Add butter and brown sugar to a medium-sized mixing bowl. Using an electric hand mixer, cream the butter and sugar together, about 60 seconds. Add vanilla extract and the egg white. Mix thoroughly.
• In two batches, add the mixed flour mixture to the wet ingredients. Carefully fold in with the rubber spatula. Don’t overtax. Add the DOVE chocolate pieces and fold in until combined. Chill the dough for at least three hour. (The dough can be made ahead of time.)
• Add the cookie dough to two 5 or 6-inch seasoned cast iron skillets. Use an angled spatula sprayed with baking spray to spread the cookie dough so it’s evenly spread out and the top is smooth.
• Bake for 14 to 16 minutes at 350 degrees F, or until cookie dough is baked through to desired doneness. Remove from oven and place on a cooling rack and allow to cool at least 15 minutes.
• Serve with ice cream and unwrapped DOVE Milk Chocolate Hearts on top.

Disclosure: This post is sponsored by DOVE Chocolate. All opinions are my own. Thank you for supporting brands that I work with, it allows me to keep doing what I love; sharing on The Little Kitchen.

The post Chocolate Chunk Skillet Cookies appeared first on The Little Kitchen.