I’m a big fan of sweet-and-salty flavor combinations, so of course I love chocolate-covered pretzels! I like dipping them in white and dark or milk chocolate, then coating with a variety of holiday sprinkles or crushed candy canes. Since these are only half-dipped, they’re easy to handle and quick to make. They make a great snack or homemade gift for the holidays!
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OREOs are always a treat, and these cookie ball truffles are a great way to enjoy them over the holidays! So now that the Christmas season is in full swing, I thought this would be the perfect time to make them. They’re easy to make and all you need are a few ingredients—OREO cookies, cream cheese, and chocolate—plus an extra ingredient I added! I decided I’d make these cookie balls a little extra chocolatey by adding in some mini chocolate chips (you need to use the mini chips—–the regular size would be much too big)! And I used both semi-sweet and white baking chocolate to coat them for a little variety. I topped these yummy treats with different kinds of Christmas sprinkles, coconut, and crushed candy canes. Chopped nuts would also be a great topping.
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Lately, I’ve been in this jumbo cooking-making mode. I think it’s because jumbo cookies look so much like bakery cookies. They’re nice and thick and chewy…a cookie you can really sink your teeth into! So when I saw a recipe for Hot Chocolate Cookies at Blue Jeans and Cotton Tees, I decided to give them a try. I just used milk chocolate and semi-sweet chocolate chips, leaving out the white chocolate chips from the original recipe; but even without the white chocolate chips, these cookies are still stuffed with plenty of chocolate! The batter is very thick, too, so your arms will get a good workout when you’re stirring these up! 🙂 This recipe makes 22-24 good-sized cookies. I think they’re a great winter treat…with a big mug of hot cocoa, of course!
JUMBO HOT CHOCOLATE COOKES (adapted from Blue Jeans and Cotton Tees)
Preheat oven to 350 degrees. Cream butter and sugars until smooth. Beat in the eggs and vanilla until combined.
In a separate bowl, combine flour, hot chocolate mix, salt and baking soda. Add to wet ingredients slowly, making sure it is all incorporated. Then fold in the milk chocolate and semi-sweet chocolate chips. Like I mentioned earlier, this batter is really thick, so you may need to work the chocolate chips into the batter with your hands.
Using a 1/4 cup measuring scoop, place the dough on a greased or parchment-lined cookie sheet (I baked 6 cookies at a time on the sheet because of their bigger size).
Bake for 11-15 minutes (the original recipe says 9-11 minutes, but my baking time was longer). Let the cookies cool slightly before removing from the pans. Cool on wire racks or eat them hot and gooey from the oven–they’re great both ways!
NOTE: If you like marshmallows in your hot cocoa, you may want to make these cookies with a hot cocoa mix that has those tiny marshmallow bits in it!
Linked to Sweets for a Saturday, Sunday Showcase, Sweet Tooth Friday, Potluck Sunday, Tasty Tuesday, Show and Tell, Sundae Scoop.
NancyC 