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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

Scale

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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Keto Flourless Peanut Butter Cookies With Chocolate Chips

Keto Flourless Peanut Butter Cookies With Chocolate Chips

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Keto Flourless Peanut Butter Cookies With Chocolate Chips

Keto Flourless Peanut Butter Cookies With Chocolate Chips

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  • Author: Cherie | Taste & Review
  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 27
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Ingredients

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  • 16.3 oz (1 jar) natural peanut butter
  • 1 cup Truvia baking blend sugar
  • 2 eggs
  • 1 cup Lily’s dark chocolate chip

Instructions

  1. Preheat your oven to 350ºF.
  2. Line 2 baking trays with parchment paper.
  3. In a medium size bowl beat 2 eggs. Then combine the natural peanut butter and Truvia sugar.
  4. Use a teaspoon to scoop up the peanut butter dough and then use your hands to roll into 1-inch balls. Place the rolled balls onto the parchment lined cookie sheet. Cookies should be arranged about 2 inches apart. Repeat this till all the dough is used up.
  5. Take a fork to each ball of peanut butter dough and flatten each cookies by pressing down to create a pattern on each cookie.
  6. Sprinkle the Lily’s dark chocolate chips on top of all the cookies. Use your hands and press down on the chocolate chips into the cookies.
  7. Bake the cookies for 10 to 12 minutes or till lightly browned. Cool completely on wire rack.

Nutrition

  • Serving Size: 24
  • Calories: 209
  • Sugar: 14
  • Sodium: 101
  • Fat: 14
  • Saturated Fat: 4
  • Unsaturated Fat: 9
  • Trans Fat: 0
  • Carbohydrates: 18
  • Protein: 6
  • Cholesterol: 16

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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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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

Scale
  • 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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