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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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Low Carb Pumpkin Cream Pie Cookies

Low Carb Pumpkin Cream Pie Cookies

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Low Carb Pumpkin Cream Pie Cookies

Low Carb Pumpkin Cream Pie Cookies

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  • Author: Cherie | Taste & Review
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 180
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Ingredients

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For The Cookie

  • 1/2 cup butter (1 stick), softened
  • 2/3 cup Splenda brown sugar blend
  • 1/3 cup Swerve, The Ultimate Sugar Replacement, Granular
  • 2 Large eggs
  • 1 cup Libby 100% pure pumpkin
  • 1 1/2 cup almond flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground clove

For The Cream Filling

  • 1/2 cup butter (1 stick), softened
  • 1 (8 oz) cream cheese, softened
  • 1 2/3 cup Swerve, The Ultimate Sugar Replacement – Confectioners
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 cup Smucker’s sundae syrup sugar free caramel

Instructions

For The Pumpkin Cookies

  1. Preheat your oven to 350ºF.
  2. Line 3 baking trays with parchment paper
  3. Cream the butter, and the sugars in a mixer. Add in the 2 eggs and pumpkin. Mix well till is all combined.
  4. Then add in the almond flour, baking powder, salt, ground cinnamon, nutmeg, ground ginger, and ground clove. Mix for another 2 minutes.
  5. Set the mixing bowl with the pumpkin dough in the refrigerator and chill for an hour or overnight. While the dough is in the fridge you can make the cream filling.
  6. Take out the refrigerated dough after it has been chilled, and using teaspoon scoop out the pumpkin batter and place dough on the prepared parchment paper baking tray. Allow them plenty of space for the cookie to spread. It should make about 36 cookies or 3 dozen that will be used to make the cookies. 36 cookie halves to make up 18 total finished.
  7. Bake the cookies for 12-15 minutes.
  8. Cookies will be super soft so allow 30 minutes or more to cool before frosting them.

For The Cream Filling

  1. In a mixing bowl cream the butter, and cream cheese together. Then add the swerve sugar, vanilla extract, ground cinnamon, and caramel syrup. Mix until well combined.

To Assemble The Cookies

  1. Match up two cookies that are similar in size. Turn the bottoms over and using a knife to spread it on both halves. If desired you can pipe the filling on with a piping bag or a zip bag with the corner cut off. Add the top cookie and press down to make it sandwhiched.
  2. Place in a tupperware container and let them cool for 1 to 2 hours before serving.

Notes

  • Dough will be super soft and chewy. The key to this recipe is giving enough time for the cookies to cool before frosting and before serving.

Nutrition

  • Serving Size: 18
  • Calories: 302
  • Sugar: 26
  • Sodium: 185
  • Fat: 18
  • Saturated Fat: 10
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 34
  • Protein: 3
  • Cholesterol: 62

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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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Share a photo and tag us — we can't wait to see what you've made!