Nutmeg Ginger Apple Snaps

 (picture courtesy of Vancouver Observer)

I was looking for unique cookies to send to the church bake sale and also needed a way to use up some apples!

Nutmeg Ginger Apple Snaps-shared from Vancouver Observer
2 cups unsalted butter, softened
2 tbsp molasses
5 tbsp brown sugar
1/2 cup white sugar
1 tsp vanilla extract
1 pinch ground cloves
1 tsp grated nutmeg
2 tsp ground cinnamon
2 tsp ground ginger
3 tbsp fresh ginger, grated
4 cups flour(I used white whole wheat)
2 tsp cornstarch
pinch of salt
4 apples
1/2 cup coarse

Preheat oven to 325.

Cream butter until it's light colored and easily forms peaks. Add the molasses, sugars, spices, grated ginger, and vanilla, whip until fully blended.

Sift the flour, cornstarch, and salt together. Add to the butter mixture in 3 batches, on low speed until fully blended.

Roll dough into 2-3 tbsp size ball and flatten them on parchment lined cookie sheets.(I used a small glass, dipped in sugar) Slice apple thinly and place on top of the cookie, sprinkle with coarse sugar to cover apple. Bake for 12-15 mins until golden brown.

**The cookies were nice and crispy and flavorful. The ginger was almost to potent for me, but it was very ginger snap like. The dough was very dry and I'm thinking it was because I used white whole wheat flour, but the dryness did work with the cookie, they just were not easy to roll. The boys liked them...just not the apple part on top, but they were eating the apple chips I made!

Oreo Chocolate Chip Cookies

I found a couple of good deals on "more natural" oreos this past weekend! Can't beat 75 cents and 99 cents. Problem is my boys want to eat them constantly...even if some were for vacation! I decided to try one of the many oreo recipes I keep finding and it's raining so it was perfect cookie making weather!

I did double the recipe and cut back the sugar! This is my version!

Oreo Chocolate Chip Cookies-adapted from Picky Palate
2 sticks butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 tsp vanilla
2 eggs
1 1/2 cups wheat flour
1 cup white flour
1 tsp baking soda
1 tsp salt
1/2 cup chocolate chips
about 8-10 oreos(I used Back to Nature brand, feel free to use more if you want), broken into quarters

Preheat oven to 350 degrees.
Cream together butter and sugars, add in one egg at a time and beat until combined. Add in vanilla and mix to combine. Add in dry ingredients and mix until combined. Fold in chocolate chips and oreo pieces. Scoop out with scoop and place on cookie sheet. Bake for 8-10 mins until edges are browned.

Pumpkin Oatmeal Breakfast Cookies

This fall I surely had a pumpkin addiction...everything was pumpkin it seemed from breakfast foods to pasta! I was looking for some new breakfast ideas and came across this!

Pumpkin Oatmeal Breakfast Cookies-adapted from Family, Stamping, and Fun
1 cup unsweetened applesauce or butter,softened(I used a bit less, with 2 tbs butter softened)
2 eggs
1/2 cup honey
1 cup pureed pumpkin
1 tbsp vanilla
2 cups old fashioned oats
1 cup quick cook oats
1 1/4 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 tsp pumpkin pie spice
1-2 cups mix ins:dried cranberries, raisins, chocolate chips, nuts(I used 1/4 cup choc. chips and some dried cranberries)

Preheat oven to 350 degrees

In a bowl combine applesauce, butter, eggs, honey, vanilla, and pumpkin. Mix well to combine, stir in oats and set aside for 5 mins. In another bowl sitft together remaining dry ingredients. Add to wet ingredients and stir to combine. Fold in mix ins. Using a cookie scoop, scoop dough out onto cookie sheets. Cook for 15-18 mins(if cookies are big 10 mins if they are using a small scoop).

**The boys helped me make these, they are doing quite well with baking things almost pros...well my 4 yr old is, my 2 yr old helps by eating all the ingredients! I wasn't sure if they would eat these, but Q devoured at least 3 or 4 yesterday. A did like them as well!  They did not spread out or become big cookies at all, but I think that was due to the applesauce being added. Next time I think I'll add more spices!

This has been linked to Newlyweds Pumpkin Link up!

Peanut Butter and Jelly Cookies

I have quite the stockpile of peanut butter from a great amazon sale I took advantage of a couple weeks ago. Then I saw this recipe and figured it was perfect to use some of it up for! Plus this recipe only uses 5 ingredients can't get any easier than that!

Peanut Butter and Jelly Cookies-adapted from What's Cooking at My House?
1 cup creamy Peanut Butter
2/3 cup sugar
1 tsp vanilla
1 egg
jelly of your choice(I used strawberry Polaner All Fruit)

Preheat oven to 350 degrees.
Combine all ingredients except jelly. Mix together until dough forms. Scoop dough out and place on baking sheet(I used my small pampered chef cookie scoop). Make a small indentation into dough with your thumb. Fill each hole with about 1 tsp jelly. Bake for 8-11 minutes. Allow to cool for 2 mins before removing from the baking sheet.

**These were delicious and came together very quick! They taste just like a sandwich would minus the bread! Perfect for anyone that is gluten free as well!

M&M Pretzel Cookies

A begged me to make some cookies...and he wasn't satisfied in just making the oatmeal peanut butter ones I already had in the freezer. I thought this recipe sounded different and it helped use up some pretzels and m&m's I had!

M&M Pretzel Cookies-adapted from Two Peas In Their Pod
1 1/2 sticks of butter, softened
Scant 1/2 cup sugar
3/4 cup brown sugar
1 tsp baking soda
1/2 tsp salt
2 tsp vanilla
2 large eggs
1/2-1 cup mini m&ms
1 1/2 cup chopped pretzels

Preheat oven to 350 degrees.

Cream together butter and sugars. Add in vanilla and one egg at a time and beat until combined. Add in flour, salt, and baking soda. Mix until combined. Stir in pretzels and m&m's. Place on cookie sheet and bake for 10-12 mins until golden brown.

**I really liked the crunch and saltiness that the pretzels added to the cookies. They were nice and chewy on the inside and delicious! A perfect sweet and salty snack!

Giant Breakfast Cookies

I like to have some muffins, baked oatmeal, or something else quick for breakfast in the morning especially on days we need to actually leave the house! I thought these sounded perfect and the ingredients sounded similar to the Quaker Oatmeal Breakfast Cookies, those were always tasty!

Giant Breakfast Cookies-adapted from Heavenly Homemakers
1/4 cup butter, melted
1/4 cup applesauce
1/3 cup honey
1/3 cup maple syrup
2 eggs
1/2 cup buttermilk
1 tsp vanilla
1 tsp cinnamon
1 tsp baking soda
1 tsp salt
2 cups whole wheat flour
2 cups old fashioned oats
1 cup raisins, chocolate chips, or dried cranberries

Preheat oven to 350

Mix together all ingredients except flour, oats, and raisins. Stir to combine. Add in flour and oats, combine until moistened. Stir in fruit or chocolate chips. Using a large cookie scoop, scoop batter onto cookie sheet. Bake for 15 mins(may need more or less time depending on the size of the cookie). Let cool for 3-4 mins and place on cooling rack.

**My cookies weren't flat like the original post...I feel like this is a theme, but anyway they were tasty. The sugar was reduced(so you can use up to 3/4 of a cup and all honey or all syrup). They were perfectly sweet and delicious! They were even approved by my 4 year old and pretty easy to make!

Gluten Free Chocolate Nut Brownie Cookies

A friend I grew up with started her own blog recently. These looked delicious, easy, quick, and I love to experiment! So I gave these a try. Now she does live in Colorado, so I thought I'd have to change the recipe a bit...well at least when it came to bake time. But I didn't need too. Of course if you were to make smaller cookies you will probably have to cook them at a lesser time. Hers were flatter, but I contribute the elevation to be a factor in this, also the type of pan I used(which was a silicone one).

I was also amazed that there was no butter or leavening in this cookie. It definitely peeked my interest!

I called these "Nut" cookies because she suggested using walnuts or pecans, all I had on hand were peanuts, so I chopped those up and used them. I'm quite excited to see what else she shares!

Gluten Free Chocolate Nut Brownie Cookies-shared from Everything Reconsidered
3 cups powdered sugar
3/4 cup cocoa powder
4 large egg whites
1/2 tsp kosher salt
1.5 cups semi sweet choc. chips,chopped(you will want to make sure these are gf)
1.5 cups nuts, chopped

Preheat oven to 325. Line baking sheets with parchment paper.

Whisk together sugar, cocoa, and salt. Add in nuts and chocolate chips. Stir in eggs just until moistened, do not over mix. (The dough is VERY thick, so next time I may use my stand mixer) Scoop out dough and place on cookie sheet. I used my large pampered chef scoop and got 15 cookies out of the batch.

Bake for 25 mins turning half way through. You want them hard on the outside, even if they are a little undercooked that is ok, makes them even better!

**These cookies came out AMAZING!  I couldn't believe how chewy they were on the inside and the crunch of the outside added to the texture! I gave one to K when he got home and he said they were great(this coming from a guy who isn't a huge fan of chocolate) I then told him there was no flour in them, he didn't believe me! BUT believe it! They were almost too sweet for me, but being that this is one of the first gf recipes I've done, I didn't want to mess with it too much. Next time I will perhaps cut down on the choc. chips and even chop them!(I did not do that today)

267 cal/cookie

(Mint) Hot Chocolate Cookies

I attempted to make some homemade hot chocolate mix for Christmas presents...but we weren't that impressed with it. So back to the drawing boards on that, but I didn't want to throw the ingredients out so I decided to make these cookies with them.

You can leave these without the mint in them, I used mint chips in the cocoa mix so I went with mint chips!

Hot Chocolate Cookies-adapted from What's for dinner?
2 sticks butter, softened
2/3 cup brown sugar
2/3-3/4 cup sugar
2 eggs
1 tsp vanilla extract
1/2 cup hot chocolate mix(or 4 envelopes)
3 1/4 cup flour(ww and ap)
1 tsp salt
1 1/4 tsp baking soda
1 cup dark choclate mint chips or 1 cup semi sweet

Cream together sugar and butter together. Add in eggs one at a time. Beat in vanilla. Stir together dry ingredients and slowly incorporate dry into the wet ingredients. Stir in chocolate chips. Place dough in fridge for 1 hour.

Preheat oven to 350. Scoop dough by tablespoon onto cookie sheet. Bake for 9-11 mins. Try not to over bake them. Remove to cooling rack.

**If you didn't over bake them they should be a little fudgy on the inside, I think this is how they are supposed to be and they are delicious!

Mocha Thumb Prints and Saltine Toffee

I found this recipe in a Family Circle magazine. I made it for our housewarming 5 years ago. I like to post different recipes so I decided to make these again...I haven't made them since, but they are very tasty!
*I also made them Peppermint Mocha Thumb prints this time as I had a partial bag of dark choc/mint chips.

Mocha Thumb Prints-Family Circle
1 stick butter, softened
1 cup sugar
1 egg
2 1/4 cups flour
1 tbsp instant coffee
1/4 tsp salt
2/3 cup chocolate chips(or peppermint/dark choc. chips)
1 tbsp kahlua*

Cream together butter and sugar. Add in egg and mix until combined. Add in flour, salt, and coffee. Mix until throughly combined. You may need to need it a bit and it will be a pretty thick dough. Roll dough into balls(about 2 tsp or so, I used my small cookie scoop). Place on cookie sheet and make indentation in middle of the cookie.(I used my 1/4 tsp spoon and it worked awesome) Place in 350 degree oven for 12 mins. You may have to press the centers down again once removed from the oven.

Once cookies are cooled. Place chocolate chips in microwave safe bowl and slowly melt. Let cool slightly and add in kahlua, mix together.**Now for some reason my chocolate did seize, and it could have been b/c I didn't add in the corn syrup or the butter. So it made it more fudge/frosting like. BUT it still worked out very well!

**The addition of peppermint was like eating a "peppermint mocha" from Starbucks. They are delicious!

Saltine Toffee

I've seen these referred to as "Christmas Crack"...they are very delicious and easy to make. I've seen it in numerous places and almost replaces regular toffee.

35 saltine crackers
2 sticks of butter
1 cup brown sugar
1 cup chopped walnuts
1 pkg chocolate chips

Lay crackers on foil lined cookie sheet. Melt butter and brown sugar in saucepan. Bring to a boil and boil for 3 mins. Spread over crackers. Place in 400 degree oven for 7 mins. Remove from the oven and sprinkle chocolate chips over the hot toffee and let sit for 5 mins. Spread chocolate into thin layer and sprinkle with walnuts, allow to cool.

**This is a staple at our house during the Christmas season. It is a must as it has that sweet and salty taste.

Peanut Butter Crunch Bars and White Chocolate Cranberry Oatmeal Cookies

Usually around this time of year I make either peanut butter balls or these crunch bars. I really don't have the patience for the pb balls...so I'm gonna let my mom make them! They are hands down THE best, but these are a close second and delish if you LOVE a pb/chocolate combo.

Peanut Butter Crunch Bars
2 cups powdered sugar
6 sheets of graham crackers, crushed
1 1/3 cups peanut butter, divided
1 stick butter
6 oz chocolate chips

Mix together sugar and 1 cup pb. Melt butter and add to pb mixture. Mix in graham crackers.(I did use the stand mixer for the mixing part, its a thick "dough" and wasn't sure if I could mix it by hand). Press into a 9x13 inch pan(or an 8x8 for thicker bars).Melt chocolate chips and pb and spread over the top of the mixture. Let harden and cut into bars.

**I love the combination of peanut butter and chocolate. I like the crunch that the crackers provide. These are probably just as good as peanut butter cups! YUM!

 White Chocolate Cranberry Oatmeal Cookies

The first time I made these K said they were the best cookies I've ever made! This has now become a holiday staple and is perfect for the season. I did use a different recipe this year(slightly) and I liked this even better than the original!

White Chocolate Cranberry Oatmeal Cookies-Eat at Home
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
2 tbsp milk
2 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
4 cups oats
1-2 cups white chocolate chips
1 cup dried cranberries

Preheat oven to 375. Cream together butter and sugars. Beat in the eggs, vanilla, and milk. Add in flour and salt, beat to combine. Add in oats and stir to combine. Stir in chips and cranberries. Place on cookie sheets and bake for 9 mins.

**These are crunchy on the outside and chewy on the inside! I love the flavor combination and the milk made them a bit more moist than the original.

Peppermint Meltaways

I love peppermint especially this time of year. Well my girlfriends and I were doing a cookie swap this year and I saw this cookie so I wanted to give them a try! They were simple to make and pretty tasty too!

Peppermint Meltaways-shared from What Megan's Making
2 sticks of butter, softened
1/2 cup corn starch
1/2 cup powdered sugar
1/2 tsp peppermint extract
1 1/4 cups flour

Butter cream frosting flavored with 1 tsp peppermint extract. (You will not need a full batch) tinted with green or red food coloring.

Cream butter and sugar together until fluffy. Beat in extract. Combine flour and cornstarch and slowly add to butter mixture, scraping down the sides as needed. Place dough in fridge for about 30 mins.

Preheat oven to 350 degrees. Shape dough into 1 inch balls. Bake for 10-12 mins or until bottoms are lightly browned. Let cool for 5 mins and gently remove from cookie sheet to cooling rack.

Once cool frost and sprinkle with crushed candy canes or peppermint candy.

**These were really good and did melt in your mouth. BUT they were very fragile, I was surprised they made the 45 mins trip to the cookie swap. There was also no way I was going to be able to spread the frosting on the top, so I used my star tip and swirled it on. These also didn't make a lot of cookies but it did work out.

FlufferNutter Cookies and Double Chocolate Almond Cookies

I discovered a new blog the recently and this cookie recipe was on it. It only requires 3 ingredients so its pretty fast and easy to make...it does take some muscle to stir it together though!

FlufferNutter Cookies-shared from A Picky Palate
1 cup peanut butter
1 cup marshmallow fluff
1 egg

Preheat oven to 350. Line baking sheets with parchment paper.

Mix together egg and peanut butter throughly. Fold in marshmallow. You still want to be able to see the marshmallow, so it creates a swirl. Place on baking sheet and bake for 12-15 mins or until cooked through.

**Now for whatever reason, my cookies spread out and didn't stay in a thicker cookie. It could have been the cookie sheets I used which were silicone. These were pretty tasty, but I think they would have been even better if they were thicker.

Double Chocolate Almond Cookies-adapted from For the Love of Cooking
3/4 cup sugar
3/4 cup brown sugar
1 egg
1 tsp vanilla
1 1/4 cup butter, softened
3/4 tsp salt
1 tsp baking soda
3/4 cup cocoa powder
2 1/3 cup flour(ap and ww)
1 cup chopped almonds
1 cup white chocolate chips
1 cup semi-sweet chocolate chips

Preheat oven to 350. Cream together butter and sugars. Add in egg and vanilla and beat well. Combine dry ingredients and stir together. Slowly add in to butter mixture until well combined. Add in chips and almonds and mix until combined. Drop by rounded spoonfuls onto baking sheet. Bake for 12-15 mins.

**These were pretty good and I loved the crunch of the almonds. Although my cookies did not spread out like the original recipe's did. I seem to have this problem often. I did freeze most of the dough to use for Christmas presents.

Peanut Butter Blossoms

I think this is a classic Christmas cookie and not one that I make very often. Actually I can't say for sure that I've ever made them to begin with, but we had some kisses so we made some. These are a quick and easy cookie to make and perfect to have the kids help out with.

Peanut Butter Blossoms-from Hershey 
1/2 cup shortening
3/4 cup peanut butter(I did use Chunky)
1/3 cup brown sugar
1/3 cup white sugar
1 tsp vanilla
1 egg
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
48 hershey kisses, unwrapped
additional granulated sugar

Preheat oven to 375. Cream together shortening and peanut butter until well mixed. Add in both sugars and mix until fluffy. Mix in the egg. Add in flour, salt, and soda. Mix until well combined. Scoop(or roll) into 1 inch balls, roll in sugar and place on cookie sheet. Bake for 8 mins until lightly golden brown. Remove from the oven and quickly place one kiss on top of each cookie and push down slightly. Allow to cool.

**These are pretty tasty! Although I do love the peanut butter chocolate combo. They are cruchy on the outside from the sugar coating and chewy and soft in the middle.

Chocolate Wafer Cookies

For our Thanksgiving dessert, I decided to forgo the pie when I saw a recipe for a pumpkin chocolate trifle. It involved chocolate wafer cookies and wanted to make them from scratch. I asked Hallee the Homemaker how to adapt her Vanilla Wafer Cookie recipe and gave it a try! The first batch did not flatten out, but the second batch I flattened before baking and they came out perfect!

Chocolate Wafer Cookies-adapted from Hallee the Homemaker
1 stick butter, softened
3/4 cup brown sugar
1 cup whole wheat flour
1 egg
1 tsp vanilla
1/2 tsp salt
1/2 tsp baking powder
1/2 cup cocoa powder

Preheat oven to 325.

Cream together butter, sugar, vanilla, and egg. Add in dry ingredients and mix until well combined.(This is a very thick dough). Scoop out dough using a small ice cream scoop or tsp. Place on baking sheet. Take a glass and dip the bottom into sugar and press onto each dough ball. Repeat for each ball. Place in oven and bake for 10 mins. After 10 mins shut the oven off and leave the cookies in the oven for 30 mins.

*These worked out perfectly and are crisp just like the store bought, but they taste so much better! They were quick and easy to make.

Pumpkin Chocolate Chip Cookies

So to continue my love for pumpkin, how about some cookies? I did give half of this batch to a friend with 2 meals.

My husband also called me on the fact that I've been making a LOT of pumpkin recipes....but I don't like pumpkin pie. I think its purely a texture thing for me!

Pumpkin Chocolate Chip Cookies-shared from $5 dinners
1/2 cup butter, softened
1 cup brown sugar
2 eggs
1 cup pumpkin puree
2 cups flour(half ww, half ap)
1 tbsp baking soda
1 tbsp cinnamon
1 tsp pumpkin pie spice
1 tsp salt
1 cup chocolate chips

Preheat oven to 350 degrees.

Cream together butter, sugar, eggs, and pumpkin. Once smooth add in the flour, spices, and baking soda. Stir until dough forms. Fold in chocolate chips.

Spoon onto cookie sheet and bake for 9-11 mins.

**These were more cake like than a cookie. My cookies didn't seem to look like Erin's...but they were still pretty good. They reminded me more of a muffin top. They also didn't spread out like her picture. But still a healthy version of a cookie.

Chocolate Chip cookies...with a secret ingredient

I know I've seen this before, but never tried it. I don't usually have packages of pudding in the cabinet anymore, but I had one more left that I just didn't know what to do with it. We don't eat pudding much as Q can't have it...I used a cheesecake flavor of pudding.

Chocolate Chip Cookies-shared from Family, Food, & Fun
2 sticks butter
3/4 cup brown sugar
3/4 cup sugar
2.5 tsp vanilla extract
2 eggs
2.5 cups flour(I used half whole wheat)
1 tsp baking soda
1 tsp salt
1 (3.3 oz) box of instant pudding
1-2 cups choc. chips

Preheat oven to 375.

Cream together sugars and butter until smooth. Add in one egg at a time until combined. Add in vanilla. Add in dry ingredients and mix until throughly combined. Stir in choc. chips. Place on cookie sheet and bake for 8-10 mins.

**I have to say these are one of the best chocolate chip cookies I've had...if you like soft cookies. These were prefect and oh so good!

Crunchy Jumble Cookies

This recipe comes from a mom whose son I had back when I was working in a preschool classroom. We ALL loved this recipe and BEGGED her for it, now that I have it I do make it a lot! I love the crunch of the rice cereal and it uses less butter and sugar too!

I decided to try the new pumpkin shaped cookie sheet my mom bought for A this weekend as he wanted cookie pops. I did grease the pan(and have a witness), but they still stuck. I had every intention of making some faces on the cookies, but the chocolate I was going to use was no good so they look more like circles.

Crunchy Jumble Cookies
1 stick butter, softened
3/4 cup sugar
1 egg
1 tsp vanilla
1 1/4 cup flour
1/2 tsp baking soda
1/4 tsp salt
2 cups rice krispies
1 cup chocolate chips

Cream together sugar and butter. Mix in egg and vanilla. Combine flour, salt, and baking soda. Add to butter. Fold in chocolate chips and cereal. Place on cookie sheet and bake for 10-12 mins at 350 degrees.

Choclate Chip Crunch Cookies

I have a very large box of corn flakes...I bought them for something and then apparently forgot what for because they have yet to be opened and I KNOW I bought them a few months ago! A wanted to bring a snack to preschool and he asked for cookies. I saw this recipe and thought it sounded different.

Chocolate Chip Crunch Cookies-adapted from Taste and Tell
1 cup butter, melted
3/4 cup white sugar(and it was actually 2/3 cup)
3/4 cup brown sugar
2 tsp baking soda
1 tsp salt
2 tsp vanilla
2 eggs, beaten
2 1/2 cups whole wheat flour
2 cups crushed cornflakes
1-2 cups chocolate chips

Mix together sugars and butter. Add in eggs, soda, salt, and vanilla. Mix well. Combine flour into sugar mix. Fold cornflakes and chocolate chips into batter.*This is a very thick/sticky batter.

Scoop batter onto cookie sheet. Press dough down using a fork in a criss cross pattern in the center, like you would for peanut butter cookies.

Bake in 375 degree oven for 8-10 mins.

**The batter was very sweet, so I was glad I cut the sugar back. The original recipe said to cook for 10 mins, and they do spread a lot! These are a thin crispy, crunchy, cookie. The next few I only cooked for 8 mins and these were softer, chewier in the middle with crispy edges. So you may want to watch how long you cook them. I did still find them sweet, but its probably just me!

Smore Cookies

Thanks to the recent posts of it being National Smore day a couple weeks ago...I've been wanting to make these! My cookies also came out a bit flat like the original recipe poster stated

Smore Cookies-shared from What Megan's Making
1 1/2 cups flour
1 cup graham cracker crumbs
1 tsp baking soda
1 tsp salt
1 dash cinnamon
2 sticks of butter, softened
3/4 cup each brown and white sugar
1 tsp vanilla
2 eggs
2 cups choc. chips
mini marshmellows

Cream together butter, vanilla, and sugars. In another bowl mix together dry ingredients. Add in each egg one at a time to the butter mix until well mix. Slowly add in dry ingredients until smooth. Stir in chocolate chips.

Bake for 6 mins on 375. Take cookie sheet out and press 3-4 marshmallows into the top of the cookie. Place back in the oven for an additional minute.

**I did not put the extra chocolate on the top of the cookies. We thought these were VERY sweet and I was glad we didn't put the extra chocolate in. They were quite tasty...and also my cookies came out flat. But still tasty!

Hot Chocolate Snowballs

I've been in a cookie mood lately...I did make smore cookies last week but I froze half of them for my brother in laws. So what we had left were gone pretty quick! I'm meeting with some friends tomorrow and decided I wanted to make some cookies for them. I of course couldn't decide what kind, so I checked my Tasty Tuesday's posts and decided on this one! It was definitely a good choice and I hope they enjoy them as well! These came together very quick!

Hot Chocolate Snowballs-shared from Alli'n'son
2/3 cup butter, softened
3 oz cream cheese, softened
2/3 cup hot chocolate(I used Swiss Miss)
1/3 cup powdered sugar
2 tsp vanilla
1 3/4 cup flour
1/4 tsp salt
1 cup finely chopped pecans(omitted)
additional powdered sugar for rolling

Cream together butter, cream cheese, hot choc mix, and powdered sugar until smooth. Add in vanilla and beat. Sift together salt and flour, slowly incorporate into choc. mix until well combined. Beat in pecans if using.

Place dough in fridge and chill for 1 hr. Roll dough into 1 inch balls and place 1 inche apart on cookie sheet. Bake for 15-18 mins at 350 degrees or until firm. Remove from oven and cool slightly. Roll in sugar while still warm.

**These were really good...they reminded me of chocolate cheesecake cookies and I'm sure it would be even better if I used all 3 oz of cream cheese(I had 2 oz to use up and didn't want to open another pkg). They melted in your mouth and were soft! TASTY!