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Chocolate Football Cookies

Chocolate Football Cookies

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Chocolate Football Cookies

Chocolate Football Cookies

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  • Author: Bryon | Taste & Review
  • Prep Time: 25 min
  • Cook Time: 2 min
  • Total Time: 1 hr
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Ingredients

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30 Townhouse Original Crackers (oval shaped)

30 Townhouse Pretzel Crackers (oval shaped)

16 ounces Chocolate Candiquick, (1 whole package)

16 ounces Vanilla Candiquick, (1 whole package)

16 ounces Coconut Pecan Frosting

16 ounces Strawberry Marshmallow Frosting

Instructions

This recipe has many variations depending on how much you want to make, type of filling, type or cracker, and type of frosting you use. We made 2 different kinds-German Chocolate Cookies and White Chocolate Strawberry Cookies.

To Make The German Chocolate Cookies:

Take out a baking sheet and line with parchment paper. When you make the cookies assemble them on the parchment paper so your counter doesn’t make a mess. Spread one side of the pretzel cracker with the coconut pecan frosting. Then stack another pretzel cracker on top to sandwich it. Repeat this process till you run out of crackers or until your desired amount. Place the cookies in the freezer for 15 minutes.

After the cookies have cooled. Melt the Chocolate Candiquick in the microwaveable tray that it comes in. Make it according to the package. Do not over heat the chocolate and stir often.  

Take out another baking sheet and line with parchment paper. When the chocolate is all melted dip the cookies in with a fork. When the chocolate is on all sides you can take it out and place on the parchment paper to set. Repeat this pattern till all the cookies are chocolate coated dipped.

Place the dipped cookies back to the freezer for 10 minutes.

Melt Vanilla Caniquick in the in the microwaveable tray that it comes in. Make it according to the package. When it is all melted pour it into a Ziploc bag.

Take out the cookies from the freezer. Clip the corner of the ziploc bag and pipe the football stiches on each cookie.

Give it a few minutes to all the cookies to set then place the cookies back in the freezer in an air tight container till you are ready to serve.

To Make The White Chocolate Strawberry Cookies:

Follow the same process as above just swap a few ingredients. Swap the Townhouse Pretzel Crackers for the Townhouse Pretzel Crackers. Use the Vanilla Candiquick for dipping the cookies. For the filling use Strawberry Marshmallow Frosting. Pipe the football laces with the Chocolate Candiquick.

Notes

This recipe has many variations depending on how much you want to make, type of filling, type or cracker, and type of frosting you use.

Nutrition

  • Serving Size: 30
  • Calories: 224
  • Sugar: 15g
  • Sodium: 83mg
  • Fat: 13g
  • Saturated Fat: 6g
  • Carbohydrates: 24g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 3mg

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Reindeer Chow

Reindeer Chow

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Reindeer Chow

Reindeer Chow

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  • Author: Cherie | Taste & Review
  • Prep Time: 10 min
  • Cook Time: 2 min
  • Total Time: 12 min
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Ingredients

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  • 6 cups Rice, Corn, or Wheat Chex cereal
  • 1 cup semisweet chocolate chips
  • 1/2 cup creamy peanut butter
  • 1 cup dry brownie mix
  • 12 ounces (1 bag) Christmas M&M’s
  • 8 ounces (1 bag) Reese’s peanut butter bells, cut into pieces
  • 2 cups pretzel sticks

Instructions

Pour the cereal in a large bowl and set aside.

In a medium size microwavable bowl, combine the semisweet chocolate chips and peanut butter. Microwave for a minute then stir with a spatula. Keep microwaving every 30 seconds until the chocolate peanut better is melted and smooth.

Pour the chocolate peanut butter mixture over the cereal and gently stir using a spatula. Keep going till all the cereal is coated.

Next slowly add in the dry brownie mix. Keep tossing and gently turning the cereal until the cereal is coated with the brownie mix.

Take out a large piece of parchment paper and spread the cereal mixture in a singe layer.

Wait till the mixture is completely dry, about an hour or more.  Then poor the cereal mixture into a big bowl.

Then cut the Reese’s peanut butter bells into pieces and add it to the big bowl with the cereal mixture. Add the Christmas M&M’s and pretzel sticks. Stir till the mixture is combined and serve! 

Nutrition

  • Serving Size: 20
  • Calories: 604
  • Sugar: 19.5g
  • Sodium: 385mg
  • Fat: 38.2g
  • Saturated Fat: 9.1g
  • Carbohydrates: 57.3g
  • Fiber: 4.2g
  • Protein: 17.8g
  • Cholesterol: 6.8mg

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Eggless Chocolate Chip Cookie Dough Truffles

Eggless Chocolate Chip Cookie Dough Truffles

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Eggless Chocolate Chip Cookie Dough Truffles

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  • Author: Cherie | Taste & Review
  • Prep Time: 10
  • Total Time: 160
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Ingredients

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  • 8 tablespoon unsalted butter (room temperature)
  • ¾ cup light brown sugar, packed
  • 1 (14 oz.) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 ¼ cup all-purpose flour
  • 1 cup semisweet chocolate chip morsels
  • 1½ lb. semisweet coarsely chopped (Baker’s chocolate)
  • 1 cup mini chocolate coated candies (for garnish)

Instructions

  1. In a stand mixer with a paddle attachment beat on medium speed the butter and sugar until light and fluffy. Add in the flour, sweetened condensed milk, and vanilla. Beat it until well combined. Stir in the semisweet chocolate chip morsels. Cover the cookie dough with a plastic wrap and refrigerate for an hour.
  2. Using your hands make 1 inch cookie dough truffle balls and place on a baking sheet lined with parchment paper. Cover the cookie dough again and freeze it for an hour.
  3. Melt the Baker’s chocolate in a small saucepan on low. Remove the balls from the freezer and using a fork dip the balls into the melted chocolate. Place the chocolate coated cookie ball back onto the lined parchment paper lined baking sheet. Garnish with mini chocolate coated candies. Chill for 30 minutes.

Nutrition

  • Serving Size: 32
  • Calories: 273
  • Sugar: 29
  • Sodium: 25
  • Fat: 14
  • Saturated Fat: 8
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 39
  • Protein: 3
  • Cholesterol: 13

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Cookie And Creme Cheesecake Bars

Cookies And Creme Cheesecake Bars

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Cookie And Creme Cheesecake Bars

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  • Author: Cherie | Taste & Review
  • Prep Time: 25
  • Cook Time: 40
  • Total Time: 65
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Ingredients

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  • 1 box fudgy brownie mix, plus the ingredients called for on the box
  • 15 whole Oreos
  • 3 (8 oz) blocks cream cheese, softened
  • 3 large eggs
  • 3/4 cup of sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 15 Oreos, crushed
  • 3 tablespoons caramel topping
  • 3 tablespoon of melted chocolate or fudge

Instructions

  1. Preheat the over to 350ºF. This recipe has 3 layers. The bottom is the brownie, middle is the whole Oreos, and top is the cheesecake layer. Line a 9″ x 13″ pan with parchment paper and spray it with cooking spray.

Prepare the bottom layer (brownie)

  1. In a large mixing bowl prepare the fudgy brownie mix according to the package directions. Pour the brownie batter into the prepared pan.

Prepare the middle layer (cookies)

  1. Take the 15 whole Oreos and place on top of the brownie batter.

Prepare the top layer (cheesecake)

  1. In another large mixing bowl prepare the cheesecake mixture. Beat the cream cheese and sugar until fluffy. Add the eggs, vanilla, and salt and beat until well combined. Stir in the crushed Oreos. Take the cheesecake mixture and pour over the brownie batter.
  2. Bake in the oven for 40 minutes.Take out of the oven and let it cool completely. Garnish with caramel topping and melted chocolate.

Nutrition

  • Serving Size: 20
  • Calories: 370
  • Sugar: 16
  • Sodium: 329
  • Fat: 20
  • Saturated Fat: 9
  • Unsaturated Fat: 9
  • Trans Fat: 0
  • Carbohydrates: 45
  • Protein: 5
  • Cholesterol: 65

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Blonde Brownies

Blonde Brownies

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Blonde Brownies

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  • Author: Bryon | Taste & Review
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 45
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Ingredients

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  • 1 1/2 cups firmly packed dark brown sugar
  • 1 cup unsalted butter
  • 2 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup butterscotch chips
  • 1/2 cup white chocolate chips
  • 1/2 cup semi sweet chocolate chips
  • 1/2 cup macadamia nuts

Instructions

  1. Preheat the oven to 375ºF. Line the 9 by 13 pan with parchment paper.
  2. Melt the butter in the microwave or small skillet. Place the melted butter, eggs, vanilla, brown sugar. Mix until well combined. Add in the flour, baking soda, and salt. Mix until smooth batter forms. Fold in the butterscotch chips, white chocolate chips, semi sweet chocolate chips, and macadamia nuts.
  3. Spoon the batter into the parchment lined pan and spread till evenly filled the pan. Place into the oven and bake for 20 to 25 minutes or until light brown around the edges.
  4. Remove from the oven and let it cool completely. Cut into squares and serve.

Nutrition

  • Serving Size: 16
  • Calories: 340
  • Sugar: 26
  • Sodium: 158
  • Fat: 19
  • Saturated Fat: 10
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 41
  • Protein: 4
  • Cholesterol: 56

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Triple Chocolate Chewy Cookies

Triple Chocolate Chewy Cookies

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Triple Chocolate Chewy Cookies

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  • Author: Cherie | Taste & Review
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25
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Ingredients

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  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 cups (about 12 ounces) semisweet sweet chocolate chips, white chocolate chips, and milk chocolate chips

Instructions

  1. Preheat oven to 350ºF degrees. In the mixing bowl of an electric mixer combine the butter and beat both sugars. Beat till light and fluffy. Reduce speed and add the salt, vanilla, and eggs. Beat until well mixed. Add flour and baking soda until just combined. Stir in the chocolate chips. Drop heaping teaspoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. Bake for 10 minutes or until cookies are golden around the edges. Remove from oven, and let cool on baking sheet 1 to 2 minutes.

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Flourless Peanut Butter Chocolate Chip Cookies

Flourless Peanut Butter Chocolate Chip Cookies

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Flourless Peanut Butter Chocolate Chip Cookies

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  • Author: Cherie | Taste & Review
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20
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Ingredients

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  • 2 cups creamy peanut butter
  • 2 cup firmly packed brown sugar
  • 2 large eggs
  • 2 teaspoons baking soda
  • 1 cup semi sweet chocolate chips
  • 1/2 cup powdered sugar

Instructions

  1. Preheat oven to 350°F. Beat with a fork in a mixing bowl the eggs. Then add the rest of the ingredients except the semi sweet chocolate chips. Mix till all is blended. Then fold in the semi sweet chocolate chips. Use a teaspoon and your hands to make balls. Then dip into a bowl with powdered sugar and make sure each ball is completely coated. Place the sugar-covered balls on the prepared baking sheet lined with parchment paper. Bake for 9 minutes. Let cookies cool on the tray.

Nutrition

  • Serving Size: 24
  • Calories: 249
  • Sugar: 26
  • Sodium: 125
  • Fat: 13
  • Saturated Fat: 4
  • Unsaturated Fat: 9
  • Trans Fat: 0
  • Carbohydrates: 29
  • Protein: 6
  • Cholesterol: 17

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Fourth Of July M&M’S Cookie Bars

Fourth Of July M&M’S Cookie Bars

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Fourth Of July M&M’S Cookie Bars

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  • Author: Cherie | Taste And Review
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
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Ingredients

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  • 2 sticks of butter (room temperature)
  • 1 cup of firmly packed golden brown sugar
  • 1 cup of granulated sugar
  • 3 large eggs
  • 1 1/2 teaspoons of pure vanilla extract
  • 3 cups of all-purpose flour
  • 3/4 teaspoon of baking soda
  • 3/4 teaspoon of salt
  • 1 1/2 cups of Red, White & Blue M&M’S, plus more for topping
  • 1 cup of mini chocolate chips, plus more for topping

Instructions

  1. Preheat oven to 350ºF. Line a 9×13 baking dish with parchment paper. Leave some overhang to make removal easier. In the bowl of a stand mixer, beat butter, granulated sugar, and brown sugar together until fluffy. Add in eggs and vanilla extract and continue to mix for another minute. Lower the speed of the mixer and slowly add flour, baking soda and salt, and mix until combined. Fold in the M&M’s. Place cookie dough mixture into prepared baking dish lined with the parchment paper. Sprinkle additional Red, White & Blue M&M’S and 1 cup mini chocolate chips into the top of cookie dough. Press it down with a fork. Bake 30 minutes or until golden brown. Give it time to cool and then cut into bars.

Notes

  • Great for 4th of July or Memorial Day!

Nutrition

  • Serving Size: 20
  • Calories: 286
  • Sugar: 25
  • Sodium: 158
  • Fat: 13
  • Saturated Fat: 8
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 40
  • Protein: 4
  • Cholesterol: 54

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Low Carb Soft and Chewy Chocolate Chip Cookies

Low Carb Soft and Chewy Chocolate Chip Cookies

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Low Carb Soft and Chewy Chocolate Chip Cookies

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  • Author: Cherie DeBrule
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Ingredients

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  • 2 1/4 cup Almond flour
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup Splenda
  • 1 cup packed Splenda brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 cups of sugar free chocolate

Instructions

  1. 1. Preheat oven to 350ºF degrees. In a small bowl, whisk together the almond flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add almond flour mixture; mix until just combined. Chop up the sugar free chocolate. Stir in the sugar free chocolate.
  2. 2.Drop teaspoons-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  3. 3.Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Nutrition

  • Serving Size: 36
  • Calories: 156
  • Sugar: 17
  • Sodium: 89
  • Fat: 8
  • Saturated Fat: 4
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 22
  • Protein: 1
  • Cholesterol: 24

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