baking · Cookies · Easy recipe

Single Serving Chocolate Chip Cookie

There’s just something so cute about a single serving size dessert. Maybe it’s knowing you don’t have to share it, I don’t know, but I have a new single serving size that’s pretty remarkable.

One cookie.

One GIANT cookie that serves one (okay, you might want to share this if you’re feeling generous, but divide it before you take a bite or you may change your mind!

There are times when you don’t need/want to make up a whole batch of cookies, am I right? This recipe makes one large cookie in a matter of minutes! I saw this on Southern Living’s You Tube Channel and knew I had to try it. Here’s all there is to it:

Single Serving Chocolate Chip Cookie

  • 1 Tbl softened butter
  • 1 T brown sugar
  • 1 tsp granulated sugar
  • 2 Tbl flour
  • 1/8 tsp Vanilla
  • 1 1/2 Tbl Chocolate Chips

Mix all ingredients together. Place on a lightly greased baking sheet or line with parchment paper.
Bake at 350 degrees for 10 minutes for soft cookie; 15 for crispy. Sprinkle with coarse salt.

Hot from the oven with a glass of cold milk, this makes an incredible treat! This might be a sweet dessert for your Valentine!

I always under-bake my cookies because I am Team Soft Cookie! Which are you; Team crispy or Team soft?

If you need another single serving dessert, check out this fruit cobbler.

Enjoy!

Cookies · Lightened Up Recipe

Ginger Cookies – Light Version

I get teased A LOT by my family for always using recipes from Cooking Light, but I say if you can eat delicious food – even dessert – and make it a little healthier, why not?! I enjoy having dessert, but don’t want to overdo it with the fat and sugars!

I found a Ginger Cookie recipe recently that tastes every bit as good as my favorite Ginger-Molasses recipe (which is amazing!), but this one is much lighter!! I’m not sure I’ll ever make my old favorite version again! These were so yummy! Crunchy on the outside and soft on the inside, they are the perfect treat! This is one of my husband’s favorite cookie flavors, so I’m glad to have a recipe to make that I can feel a little better about making!

I always under-bake my cookies a little because I like them soft. I probably baked these around 8 minutes. You be the judge, but that’s all the time my oven required.

Ginger Cookies – Cooking Light

  • 6 Tbl. Butter, softened
  • 2/3 Cup plus 3 Tbl. sugar, divided
  • 1/4 cup molasses
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground mace (I didn’t have this and it was still great)
  • Cooking spray
  1. Place butter in a large bowl; beat with a mixer at medium speed until fluffy. Gradually add 2/3 cup sugar, beating at medium speed until light and well blended.
  2. Add molasses and egg; beat well.
  3. Combine flour and the next 4 ingredients (through mace), stirring with a whisk.
  4. Gradually add flour mixture to butter mixture, stirring until well blended
  5. Divide dough in half.
  6. Wrap each portion in plastic wrap, and freeze for 30 minutes.
  7. Preheat oven to 350°.
  8. Shape each portion of dough into 26 (1-inch) balls. Roll balls in remaining 3 tablespoons sugar, and place 2 inches apart on baking sheets coated with cooking spray. Flatten cookies with the bottom of a glass to 1/2-inch thickness.
  9. Bake for 12 minutes or until lightly browned. Remove from pans, and cool completely on wire racks.

If you have a bit of a sweet tooth, but don’t want to kill your diet with dessert, please make these yummy treats! I can’t wait to make up another batch!

What’s your favorite splurge food-wise?

Here’s another special cookie from Cooking Light that we love and this is a delicious Angel Food Cake that is a special dessert!

baking · Cookies · Lightened Up Recipe

Cocoa Fudge Cookies

I love it when simple meets delicious! These fudgy cookies can be mixed right in a saucepan and spooned onto the baking sheet. They end up crispy around the edges and soft in the middle.

I made these last weekend for a girl’s trip I went on, and they were the perfect ending to our poolside lunch! They were also the perfect little snack in the middle of the day! If you love chocolate AND a soft cookie, this is your recipe!

Cocoa Fudge Cookies

Ingredients

  • 1 cup all-purpose flour 
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • 5 tablespoons butter
  • 7 tablespoons unsweetened cocoa
  • ⅔ cup granulated sugar
  • ⅓ cup packed brown sugar
  • ⅓ cup plain low-fat yogurt 
  • 1 teaspoon vanilla extract 
  • Cooking spray

Directions

  • Step 1 Preheat oven to 350°.
  • Step 2 Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda, and salt; set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand). Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
  • Step 3 Bake at 350° for 8 to 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.

I failed to mention that these are only 78 calories! Cooking LIght does a great job at providing low cal treats! These Raspberry Strippers are another favorite cookie recipe I found on their site.

Are you a crispy cookie lover or do you prefer a soft cookie?

Happy baking!

Cookies · Gluten-Free

Gluten-Free Ginger Cookies

I enjoy getting stretched in my cooking and baking skills. When more and more people have food allergies, it can be a challenge to have snacks or meals in which everyone can partake. Several people in my small group Bible study have a gluten intolerance, so I’ve been challenged to find recipes they can enjoy.

While on vacation I stumbled across a cookbook called, Skinny Southern Baking, by Laura Lyn Carter.

From breads to cakes, this book has it all. The thing that attracted me to her recipes was that there is no strange ingredients like xanthan gum. Of course you use gluten-free flours, but that’s the only extra ingredient needed, for the most part.

I tried my first recipe a couple weeks ago and got rave reviews from not only the gluten-free snackers, but also from others who wanted to try them!

Laura’s recipe for her cookies is here.

Some notes regarding this recipe:

  • She doesn’t give the yield on her recipes, which I like to know. This recipe will yield 2 dozen.
  • I did make one addition to the recipe – I rolled the cookie dough in coarse sugar before baking. I think the crunch of the sugary outside helped the texture of the almond flour.
  • She uses refined sugars; I used normal granulated sugar instead. Almond flour isn’t cheap, so I didn’t feel like I also wanted to add the expense of refined sugar. It’s totally up to you, but it won’t change the taste of the cookie!

If you don’t need a Gluten-Free cookie, please try this recipe for our FAVORITE Ginger Cookies (pictured below). They are my husband’s favorite cookie in the world (okay, maybe in Tennessee!). They are perfection! They taste every bit as good as a pricey cookie we purchase at a bakery nearby!

Other options I’ve shared for Gluten-Free treats can be found here,

here and here.

Does your family deal with food allergies? Do you have a favorite “go-to” cookbook or site you use?

Cookies · dessert · Fast dessert · Gluten-Free

White Chocolate Rice Krispie Treats

What makes a cookie a “Christmas” cookie? In my opinion, it’s simply the tradition of making it only at Christmastime. I have many recipes like that. It just wouldn’t feel right to make them in July! Aurey Nutballs, and Raspberry Jam Shortbreads are two such cookies. We love them and we eat them at Christmas. Period.

But then there are cookies that you make for Christmas and you realize that there’s no way and no reason to relegate these only to holiday baking.

Say hello to my White Chocolate Rice Krispie Treats.

I didn’t realize how much I like Rice Krispie treats until I made these. Oh my goodness! I just kept dreaming about them inside the cookie tin in the pantry!

Okay, these have red and green sprinkles, but during the other 11 months of the year, you could either use sprinkles that would be non-holiday, suited to the current holiday (Valentine’s, Easter, patriotic, etc), or you could leave the sprinkles out. What makes these a notch above all other Rice Krispie Treats is the addition of white chocolate! These are just heavenly. Here’s the simple recipe:

White Chocolate Rice Krispie Treats
Ingredients

  • 1/2 stick of butter
  • 10 oz marshmallows
  • 1/2 cup white chocolate chips
  • 6 cups Rice Krispie Cereal
  • Sprinkles

Instructions:
Melt the butter in a large saucepan

Once the butter is melted add in the marshmallows and white chocolate, mix on medium-low heat until fully melted.

Remove the melted marshmallow mixture from the heat and add in the cereal and sprinkles.

Mix until fully combined.

Run your hands under water and leave them a little damp before rolling out the treats. This will help them not stick to your hands! Spoon some of the mixture onto a spoon then roll into balls. Place on waxed paper to cool and set up.

We all found these to be absolutely addictive. Get your Valentine sprinkles out in a couple weeks and make some of these with your children or grandchildren. They make a lot and trust me, you will be so happy about that!

Any other Rice Krispie fans out there? Have you tried them with white chocolate?

Make every day a holiday with these yummy treats!