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Chocolate Chip Cookie Dough Ice Cream Bites

ICE CREAM + COOKIE DOUGH + BITE-SIZED = Bliss.I was inspired to make these treats as my sister and I were sitting in Starbucks recently for our usual Saturday morning meal planning. And we came across these cream cheese stuffed chocolate chip cookie dough bites. And these looked like heaven. I awed over these and told her I loved them. She was like but it is cream cheese and that is when I realized it wasn’t ice cream. Bummer! I thought for sure we would be making them. But that is when I told her, I would figure out how to make these into ice cream bites. And no bake.

So using my recipe for Chocolate Chip Cookie Dough Bites for the cookie dough part and then, of course, a classic vanilla ice cream. Voila, I made these little pieces of heaven.


Ingredients

  • 1 cup flour
  • 2 teaspoons cornstarch
  • 1/2 cup butter melted
  • 6 tablespoons brown sugar
  • 6 tablespoons granulated sugar
  • 2 teaspoons vanilla extract
  • 2/3 cup mini chocolate chips
  • 1-2 tablespoons milk

Instructions

  1. Line a serving plate or small baking with parchment paper. Then using a melon scooper, scoop out 18 pieces of vanilla ice cream. You will have a little more than a teaspoon sized ice cream ball.
  2. Set them on top of prepared parchment paper. Set immediately in freezer.
  3. ...............................


for full instruction please see : www.dashofsanity.com

Paleo Almond Joy Cookies

My grandfather’s favorite candy bar when I was growing up was Almond Joy’s. Boy did I love them too! It’s a memory that I have not enjoyed since having my last one on Halloween 3 years ago.

I saw a video going around Facebook recently of a regular version of Almond Joy Cookies. I’m not sure if that was the name of them, but that’s what they looked like to me. I just had to re-create them in a Paleo version that we could eat. The only problem I had was making sweetened condensed milk.

So off to the internet to find out how to make Paleo sweetened condensed milk. It was one of those “slap yourself on the forehead moments”! Why didn’t I think of that! So Easy Peasy! My favorite way to cook!

Since I had all the ingredients, only 5! Wow! I went to work. So easy! These will definitely be a regular in our house!


Ingredients:

  • 1 14 oz. bag semi-sweet Enjoy Life Mini Chocolate ChipsPaleo Almond Joy Cookies! Gluten Free, Dairy Free! So easy & delicious! Slap your mama good! www.thehealthnutmama.com
  • 2 c. Unsweetened Shredded Coconut
  • 2/3 c. Sliced Almonds
  • 1 can full-fat coconut milk
  • 4 T. raw honey
  • dash or two of sea salt (optional)

Directions:

  1. To make Sweetened Condensed Milk
  2. Pour 1 can full-fat coconut milk into a small saucepanPaleo Almond Joy Cookies! Gluten Free, Dairy Free! So easy & delicious! Slap your mama good! www.thehealthnutmama.com
  3. Add raw honey & stir
  4. Simmer on low & stir occasionally until reduced (approx. 15-25 min.) or until the milk turns a slight beige in color, reduces & thickens) let cool. This could take longer than 25 min depending on how low you simmer.
  5. ..........................


for full instruction please see : www.thehealthnutmama.com

PALEO SAMOA COOKIE BARS

These Paleo Samoa Cookie Bars are just like the popular Girl Scout Cookies, but homemade and healthier! Gluten free, dairy free, and so delicious!

Are you familiar with Samoa cookies? They are a shortbread base topped with caramel and toasted coconut and drizzled with chocolate. They are also known as Caramel deLites and according to the Girl Scout website are the 2nd most popular cookie after Thin Mints. These bars have all those same components, but healthier of course! I also decided on bars instead of cookies because they’re easier and just as tasty!

I used the same shortbread base that I used for my Paleo Homemade Twix. It’s simple and so delicious. It’s the only baking part of this recipe and it’s super quick. It is not overly sweet which is good because the caramel layer is quite sweet so it balances out perfectly.


Ingredients

  • Caramel Layer
  • 1/2 cup honey
  • 1/2 cup  coconut sugar
  • 3/4 cup  canned coconut cream (the thick part on top of the coconut milk)
  • 1/4 teaspoon salt
  • 2  tablespoons  Golden Barrel Coconut Oil
  • 1 teaspoon  vanilla extract
  • 2 cups finely shredded unsweetened coconut
  • Shortbread Layer
  • 2 cups almond flour
  • 2 tablespoons coconut flour
  • 1/3 cup Golden Barrel Coconut Oil, melted
  • 1/3 cup  maple syrup
  • 1 teaspoon  vanilla extract
  • Chocolate
  • 1 1/4 cups dairy free chocolate chips, divided

Instructions

  1. Caramel Layer
  2. Make the caramel sauce. This can be done ahead of time and stored in the fridge. In a small sauce pan, combine honey, coconut sugar, coconut cream, and salt.
  3. Heat over medium heat until just boiling, turn to low and let simmer for 10 minutes. Stir continuously to prevent burning.
  4. Remove from heat and add coconut oil and vanilla and whisk to combine. This may take some whisking to fully incorporated it. Pour the caramel into a glass jar and let cool at room temperature.
  5. .................................


for full instruction please see : www.goldenbarrel.com

PALEO CHOCOLATE SALTED COOKIE BARS

Here I am one day before Thanksgiving and instead of sharing all of my favorite Thanksgiving recipes (though you should definitely make this Apple Cider Sangria and these Paleo Pumpkin Bars) I thought it only appropriate to share a post-Thanksgiving recipe that’s guilt free.

I don’t know about you but the dessert I have the more dessert I crave. And after all the pies happening tomorrow I’m going to be craving a sweet treat, but my body surely won’t need sweets, hence the paleo salted chocolate cookie bar. And because they’re so darn good.


And honestly I think I should started last week because by the time tomorrow rolls around it will be my FIFTH Thanksgiving.  This year. Does that mean I have a problem? Quite possibly. But here I am with four Thanksgivings dinners under my belt and somehow I feel no shame.

Just like these cookie bars! There’s so much luscious, dark, chocolate happening and they’re so chewy and moist and I think the giant flakes of sea salt on the top are just right. Seriously, the texture of these cookie bars is ?. That’s my emoji for on point.

I made this recipe the first time and thought I would make them extra chewy by only using egg yolks like I’ve done for non-paleo desserts and well, it didn’t work. I cut them and picked up a piece and they crumbled in my hand and by the time I got it up to my mouth I had one measly crumb to munch on. ‘

So, round two happened. I added the full egg back in and that did the trick. Chewy, chocolatey bars of heaven. I would keep going but I can’t think of any more adjectives to describe how wonderful these paleo cookie bars are.


Ingredients

  • 1 cup almond flour
  • 1/2 cup cocoa powder
  • 1/4 cup Hershey's dark chocolate cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil melted
  • 1/4 cup almond butter
  • 1/2 cup coconut sugar
  • 1/4 cup maple syrup
  • 2 large egg at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup paleo chocolate chips
  • sprinkle of sea salt

Instructions

  1. Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on all four sides to lift the bars out of the pan when baked and cooled. Set aside.
  2. Whisk the almond flour, both cocoa powders, baking soda, baking powder and salt together in a large bowl. Set aside.
  3. ..............................


for full instruction please see : whatmollymade.com

GLUTEN-FREE GINGERBREAD MUFFINS

We don’t get sparkly adorned muffins around these parts too often. She’s a bit dark, but sweet with a killer crust. I made these bad boys after not being able to eat solid food for 6 days, so perhaps I am a little biased — I thought they were fantastic!

Tearing into the moist, delicious middle of these muffins and being able to taste the sugary sprinkles on top was pretty much the highlight of our week. The aroma of gingerbread filled our home and enticed us to once again enter the kitchen. Sadly, this meant I had to fight off random short people who live with me just to have one or two of my own. They were cramming them in their mouths as fast as they could swipe them!
I didn’t mind though, we’ve all had a horrible stomach bug and I have convinced myself the ginger in these muffins would do us all good, especially while we sipped on our hot tea. What? Ginger settles an upset stomach. Yep, they are basically medicine.
Sweet, medicine-y goodness from our house to yours.


Ingredients

  • 2 cups gluten-free all-purpose flour
  • 1/2 cup oat flour
  • 2 tsp ginger powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup coconut oil
  • ¼ cup maple syrup
  • ½ cup brown sugar
  • ¼ cup applesauce
  • ½ cup molasses
  • 1 egg
  • ¾ cup almond milk
  • coarse sugar to sprinkle on top (optional)

Instructions

  1. Preheat oven to 350º.
  2. In a large mixing bowl, combine flour, ginger, cinnamon, nutmeg, baking powder and salt. Set aside.
  3. Add coconut oil, maple syrup, brown sugar, applesauce, molasses and egg to a separate bowl, then whisk together until well mixed.

for full instruction please see : kidsstuffworld.com

BANANA CREAM COOKIES

Banana Cream Cookies are a classic banana cookie recipe with a twist! They have a great soft, chewy texture that comes from banana pudding mix plus a whole banana. Banana cream pie lovers- you’ve got to try these banana cookies!

Banana Cream Cookies are soft, sweet with a lovely banana flavor. This great flavor comes from a ripe banana as well as a box of instant banana pudding mix. These banana cookies are super simple to make and everyone loves the end result. I used white chocolate chips but I’ve heard that semi sweet chocolate chips or even butterscotch chips taste amazing! So get creative and enjoy our banana cookies recipe!
BANANA CREAM COOKIES
Banana Cream Cookies are a classic banana cookie recipe with a twist! They have a great soft, chewy texture that comes from banana pudding mix plus a whole banana. Banana cream pie lovers- you've got to try these banana cookies!
 Course Cookies
 Prep Time 10 minutes
 Cook Time 10 minutes
 Total Time 20 minutes
 Servings 3 .5 dozen
 Author Butter With A Side of Bread


Ingredients

  • 1/2 cup butter softened
  • 1 cup granulated sugar
  • 1 banana smashed
  • 3.4 oz package banana cream instant pudding mix
  • 2 large eggs
  • 2 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups white chocolate chips

Instructions

  1. Preheat your oven to 350 degree F and prepare baking sheets by lining with parchment paper.
  2. Combine flour, baking soda and salt, then set aside.
  3. Combine butter and sugar and mix with an electric mixer.  Add banana, dry pudding mix and the eggs, then mix together until smooth.


for full instruction please see : butterwithasideofbread.com

PINEAPPLE COCONUT CRUMB BARS

These Pineapple Coconut Crumb Bars use the same mixture for the crust and topping and are filled with a delicious pineapple coconut filling!
Isn’t it amazing how your taste buds change over the years?  When I was a kid, I wouldn’t touch anything with cooked fruit or coconut in it.  But now?  I absolutely love both of them.  I’ll happily eat a fruit or coconut cream pie any time of the year.
Sadly, my taste buds haven’t really changed a whole lot when it comes to certain vegetables.  But at least these bars have some fruit in them.  That counts for something, right?  Plus, pineapple and coconut are a match made in heaven.


Ingredients

  • For the crust and topping:
  • 1 and 1/2 cups all-purpose flour spooned & leveled
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter softened
  • 1/4 cup sweetened shredded coconut
  • For the pineapple coconut filling:
  • 1 20-ounce can crushed pineapple, drained
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon fresh lemon juice
  • 1/2 cup sweetened shredded coconut

Instructions

  1. To make the crust and topping:
  2. Preheat oven to 350°F. Line an 8-inch square baking pan with aluminum foil, making sure to leave some overhang for easy removal. Set aside.
  3. In a large mixing bowl, mix together the flour, sugar, and salt. Cut the butter into pieces and add it to the mixture. Using a mixer, beat on low speed until you have coarse crumbs (you can also use a fork or your hands). Reserve 1 cup of the mixture and transfer to a separate mixing bowl. Mix in 1/4 cup of the shredded coconut with the reserved mixture, cover tightly, and transfer to the refrigerator. Scoop the remaining crumb mixture into the prepared baking pan and firmly press it down into an even layer.
  4. Bake at 350°F for about 18-20 minutes or until the top is set and the edges are lightly golden brown. Remove from the oven and set aside to cool.

for full instruction please see : www.livewellbakeoften.com

Peanut Butter Chocolate Chip Cookies

Peanut Butter and Chocolate are like the best friends of sweet food!  Most everyone loves the combo and I am definitely one of them!

Here we are with the school year practically over and I’m reminiscing about the first day all my boys went to school this past year.  All three of them in class with me left at home. Bittersweet for sure!

I love the first day of school for a few reasons.  It’s a wonderful site to see your kids starting a new adventure. Whether it’s a new school or grade, that very first day always seems like uncharted territory!  I watch the clock all day and count down the minutes until they will be home.  I look forward to sitting down with them and hearing all about what happened to them that day.


Ingredients

  • 1 Cup Cold Butter, Cubed
  • 1 Cup Brown Sugar
  • 1 Cup Granulated Sugar
  • ¾ Cup Creamy Peanut Butter
  • 2 Eggs
  • 2 tsp Pure Vanilla Extract
  • 2¾ Cups All Purpose Flour
  • 3 TBSP Cornstarch
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 1 Cups Mini Peanut Butter Cups
  • 1 Cup Milk Chocolate Chips
  • 1 Cup Semi-Sweet Chocolate Chips

Instructions

  1. Preheat oven to 400 degrees.
  2. In a large bowl cream together butter, brown sugar, granulated sugar and peanut butter for 3 minutes on medium speed.
  3. ............................


for full instruction please see : www.mynameissnickerdoodle.com

ONE BOWL ZUCCHINI MUFFINS

These zucchini muffins are made with everyday ingredients, in one bowl, and with NO mixer needed!  Perfect for breakfast or an afternoon snack!
Growing up, my Mom made the BEST zucchini bread.  I mean, absolutely mouthwatering… the kind where you can’t have just one piece, it’s impossible!  Various neighbors and friends would bring her some of their homegrown zucchini and she’d make bread… THE bread.  Once I have her permission to share her classic recipe, I’ll be happy to share it here with you all.  Until then, I came up with this recipe for zucchini muffins… like a portable version of her recipe, and one that is ultra easy!

INGREDIENTS

  • 2/3 cup unsalted butter, melted
  • 1 1/3 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 1 1/2 tsp vanilla extract
  • 3 cups grated fresh zucchini squash (peel first if desired)
  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp kosher salt
  • pinch ground cloves (optional)

INSTRUCTIONS

  1. Preheat oven to 350 degrees F.  Spray muffin pan cups with non-stick cooking spray or line with liner cups.  Set aside.
  2. To a large mixing bowl, add melted butter, sugar, eggs and vanilla and stir to combine thoroughly.  Stir in grated zucchini.
  3. Add flour, baking soda, cinnamon, nutmeg, salt and cloves (if using).  Stir until JUST combined, being careful not to over mix.  Just stir until there are no streaks of flour remaining.

for full instruction please see : www.thechunkychef.com

Jam-Filled Snowball Chirstmas Cookies

Merry Christmas! Today I am sharing my favorite Christmas cookie recipe: jam-filled snowball cookies! You may remember my “snowball surprise cookies” that have a chocolately surprise in the middle, but I prefer to fill them with jam. My favorite jam to use is strawberry – yum! These snowball cookies are buttery and flaky, with a few pecans to give them a little crunch. Roll them twice in powdered sugar for a sweet coating.

I wish you and your families and friends a very Merry Christmas!!


Ingredients

  • ½ cup unsalted butter
  • ¼ cup powdered sugar, plus extra for coating
  • 1 and ⅛ cups all-purpose flour
  • Pinch of salt
  • ½ teaspoon vanilla
  • 1 tablespoon milk
  • ½ cup chopped pecans
  • ¼ cup strawberry jam

Instructions

  1. Cream together softened butter and powdered sugar in a standalone mixer on medium speed, then add the vanilla.
  2. Whisk flour and salt in a separate bowl, and add slowly to mixer.
  3. Once blended, add the milk.
  4. Gather in a ball with hands and wrap in wax paper.
  5. Refrigerate for 1 hour.
  6. Preheat oven to 400 ºF.
  7. Once chilled, break off 2-inch pieces of dough with your hands.
  8. Massage into a ball by using your hands and rolling between your palms.
  9. Slice each ball in half.
  10. ....................................


for full instruction please see : www.mysanfranciscokitchen.com

CRANBERRY WALNUT COOKIE BALLS

With Christmas right around the corner, here are some delicious cranberry walnut cookie balls that are always a hit. These cookies are perfect for parties, cookie exchanges, and for just popping in your mouth and enjoying the rich shortbread flavor of these delicious gems!

Cranberry walnut cookie balls taste great and with the hint of cranberries, along with the walnuts, makes for one delicious cookie.


Having a traditional shortbread cookie for the holidays makes a great addition to the holiday cookie platter.

Basically, mix the ingredients together, roll into 1″ balls, bake for approximately 15-18 minutes, roll in powdered sugar and place on a cooling rack to cool. That’s it! Pretty easy and pretty quick. Not much work goes into these tasty cookies, plus everyone loves them.


Ingredients

  • 1 cup butter, softened (2 sticks)
  • 6 Tbs sugar, 3/8 cup
  • 1/2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/8 tsp salt
  • 2 cups walnuts, chopped into small pieces
  • 1/2 cup Craisins® dried cranberries, chopped into small pieces
  • 1 cup powdered sugar


Instructions

  1. Preheat oven to 325°.
  2. In a medium mixing bowl, beat butter, sugar and vanilla on medium speed until creamy.
  3. Gradually beat in flour and salt until just blended.
  4. Add walnuts and dried cranberries. Stir.
  5. Using a 1" cookie scoop, or with clean hands, roll into 1" balls and place on ungreased cookie sheets 1 inch apart.
  6. .....................


for full instruction please see : www.greatgrubdelicioustreats.com

Giant Chocolate Chip Cookie

My kids love this giant chocolate chip cookie and actually request it for their “birthday cake”. I love that it is so customizable too! I’ve used to celebrate the first day of school, celebrate birthdays, Holidays, and just for a sweet treat that we all need once in a while. You simply change-up the frosting colors for certain events or mix up the sprinkles for the Holidays.

I will even cheat sometime and make this giant chocolate chip cookie when my kids request chocolate chip cookies. It’s much easier to make this than rolling 3 dozen cookie balls and baking 4 different batches.

Simple mix up the dough and then press into a tart pan. I would highly recommend buying a tart pan if you don’t have one. It is worth it to have it, just for this recipe! Promise 🙂

It’s a pan with the pretty crinkle edges and then the bottom comes out so it makes it really easy to serve and cut. I have found that it’s easiest to use a pizza cutter to cut this giant cookie into wedges.


Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup ( 1 stick + 1/2 stick butter), softened
  • 1/2 packed light brown sugar
  • 1/2 granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup milk chocolate chips

Instructions

  1. Heat oven to 350 degrees and spray a 11" tart pan with cooking spray or use the butter wrapper to grease it.
  2. Combine the flour, cornstarch, baking soda, and salt together in a medium bowl. Whisk to break up clumps. Set aside.
  3. Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and sugars together until fluffy and light in color, about 2 minutes.
  4. ..............................


for full instruction please see : togetherasfamily.com

ROCKY ROAD COOKIES

Our famous chocolate chip pudding cookies turned summer classic: Rocky Road Cookies! These warm and gooey cookies are filled with nuts and chocolate chips and topped with a perfectly toasted marshmallow, just what you need this summer!

Hey ya’ll, Molly and Chelsea here! We’re the besties and food bloggers from Bests and Bites. We’ve been best friends for over 20 years (so like, 90% of our lives) and we love nothing more than food, health/fitness and pool days! We’re so glad we could share this recipe with you and hope you love making it this summer!

Guys! There is nothing we love more than a warm and gooey chocolate chip cookie! We’ve (literally) spend years perfecting this recipe and today we put a twist on it to celebrate one of our favorite summer flavors: rocky road!

When we were young babes Molly’s dad would go to the grocery store and stock up on Rocky Road. After a long hard day of swimming( seriously, we used to spend around 9 hours at the pool a day), we would take our showers and sit down on the couch with a big bowl of Rocky Road to finish the night.

It was a dream.


INGREDIENTS

  • 2¼ cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 3.4 ounces vanilla instant pudding mix
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • ½ cup chopped almonds, plus extra for topping
  • ½ cup chopped walnuts, plus extra for topping
  • ½ cup mini marshmallows

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside.
  2. In a medium bowl, whisk together flour, baking soda and salt and set aside.
  3. Using a stand or electric mixer, combine the butter and sugar until creamy. Add the pudding mix, vanilla and eggs until well combined.
  4. Slowly add the dry ingredients to the wet ingredients and mix until just combined. Add chocolate chips, almonds and walnuts and stir with a rubber spatula.
  5. ..........................


for full instruction please see : www.thisgrandmaisfun.com

Red Velvet Chocolate Chip Cake Mix Cookies

Three words: Cake mix cookies.

Yes, you read that correctly. Yes, you can use any type of red velvet cake mix. And yes, these will be the softest, chewiest, most chocolate chip-filled cookies to ever cross your lips. So preheat your oven, make sure the milk is ice-cold, and read on for this quick and easy cookie recipe that marries red velvet cake flavor with chocolate chip cookie perfection.

The real trick to ensuring cake mix cookies maintain their soft and chewy texture is the same technique I use for my top-rated Secret Ingredient Chocolate Chip Cookies: You must chill the dough. A quick burst of cool air allows the ingredients to cozy up to one another and work their magic. So don’t skip that crucial step!

Aside from refrigerating the dough, these cookies couldn’t be easier to make, requiring only four ingredients to make. And just imagine the endless flavor combinations with other cake mixes. Let the countdown to German Chocolate Cake Mix Cookies begin!


INGREDIENTS

  • 1 (15.25-oz.) box red velvet cake mix (See Kelly’s Note)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 1/4 cups white chocolate chips

INSTRUCTIONS

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a Silpat.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the cake mix, oil and eggs until combined. Stir in the chocolate chips. Cover the bowl with plastic wrap and refrigerate the dough for 45 minutes.
  3. When ready to bake, scoop out about 2 tablespoons of dough and roll it into a ball. Arrange the cookie dough balls on the baking sheet, spacing them at least 2 inches apart. Bake the cookies for 10 to 13 minutes or until they’re slightly crisped around the edges and still soft in the center. (The cookies will puff up slightly while baking but then settle as they cool. All ovens vary in temperature, so check the cookies at 12 minutes then continue baking if needed.)
  4. ...........................


for full instruction please see : www.justataste.com
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