Today, I’m bringing you these easy and delish Chocolate Chip Coconut Cookie Bars. Honest to goodness easy to make with only 8 ingredients and no mixing involved. Keep reading to find out how to make them pronto!

Check out these 20 Great Recipes with Chocolate Chips!

• Difficulty – This is a really easy cookie bar recipe and requires 8 ingredients. There is no mixing and it’s all done in under 30 minutes.
• Taste – These have a very chewy texture and a great chocolate, coconut and nutty flavour.
• Serving – This recipe will make approximately 30 cookie bars. You can cut them bigger if you prefer. I find that cutting them small is the perfect size as these are very decadent and rich little cookie bars.

Ingredients

• Cookie crumbs – I used cinnamon wafers but you can use any kind of cookie crumbs that you like.
• Sugar – A small amount of granulated white sugar is added to the cookie crumb base.
• Butter – Melted butter is addled to the cookie crumbs to make a decadent cookie base.
• Chocolate chips – I used semi sweet chocolate chips.
• Walnuts – Walnuts add a nice nutty and chewy texture to the bars.
• Condensed milk – This is the ingredient that makes these bars very chewy and decadent.
• Coconut – I used unsweetened shredded coconut to top the cookie bars.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 375 degrees F. Grease and line a 15 x 10 inch baking tray. Set aside.
2. Bake cookie base – In a large bowl combine the cookie crumbs, sugar and butter. Mix well. Pour onto baking tray and press it firmly into the tray. Bake for around 12 – 15 minutes, turning halfway through baking. Remove from oven and leave to cool for about 15 minutes.
3. Top cookie base and bake – Sprinkle over nuts and chocolate pieces. Then evenly drizzle over the condensed milk and top with coconut. Return to oven for a further 12- 15 minutes or until the coconut is golden. Remove from oven and leave to completely cool.
4. Cool, cut and serve – Cut into bars or squares. Can be frozen!

Recipe Tips

• Use parchment paper – To get the bars out of the pan easily, I recommend lining it with parchment paper before baking.
• Watch baking time – Be careful not to over bake the cookie base. Mine baked in 12 minutes. It could easily be done before the 12 minute mark, so just keep an eye on them.
• Allow to cool completely – These will have the best texture when they have cooled completely. They are even great cold from the fridge.

Substitutions

How to substitute condensed milk if you don’t have any!

• Evaporated milk – You can use evaporated milk and sugar. Simple. Just put about 1 cup/200 grams of sugar along with a can of evaporated milk in a saucepan. Bring to a gentle boil and then reduce heat to low and leave to simmer, stirring occasionally for about 20 minutes.
• Regular Fresh Milk – You can just use fresh milk.  If you want to do it this way, add about 2 cups/480 ml of milk to the saucepan along with 1 cup/200 grams of sugar.  Using the same method of boiling and reducing to simmer.  This process will take about 10 to 15 minutes longer than by using the evaporated milk.  Once it has reduced and thickened cut in about 2 tablespoons of butter and a dash of vanilla. 

Storage and Serving

• At room temperature – You can keep these cookie bars in an airtight container up to four days.
• In the fridge – Store these cookie bars in an airtight container and layer parchment paper between the layers. They will keep fresh for up to a week.
• Freeze from fresh – If you want to freeze these cookie bars, freeze them when they have cooled down. Just place them in a freezer proof container or bag. They will keep for about two months in the freezer.

Frequently Asked Questions

Chewy Chocolate and Dulce de Leche Bars

Put these Chocolate Dulce de Leche Bars on your must make list! A chewy bar cookie filled with coconut, oats, chocolate chips and delicious dulce de leche. No mixer required and they freeze great!

Check out this recipe

Maple Walnut Bars

Add a touch of decadence to your holiday cookies with these Maple Walnut Bars. A shortbread base topped with a creamy maple filling stuffed full of walnuts.

Check out this recipe

Pumpkin Chocolate Chip Cookie Bars

Pumpkin Chocolate Chip Cookie Bars are the perfect seasonal treat. These are a cross between a brownie and a cookie bar, made in a large cookie sheet and they use use pumpkin puree and fall spices for a great flavour!

Check out this recipe

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Chocolate Chip Coconut Cookie Bars

Make these chewy and decadent Chocolate Chip Cookie Bars soon. A cookie base topped with chocolate chips, walnuts, coconut and sweetened condensed milk. These are easy to make, stays fresh for days and delicious!

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Dessert

Cuisine: North American

Keyword: bar cookies, chocolate, coconut

Servings: 28 bars

Calories: 203kcal

Author: Julia Pinney

Ingredients

• 3 Cups cookie crumbs any kind you prefer
• 1/4 Cup granulated white sugar
• 3/4 Cup butter unsalted and melted
• 1 Cup walnuts roughly chopped
• 1 Cup semi sweet chocolate chips
• 1 can condensed milk 14 ounces condensed milk
• 1 1/2 Cups shredded coconut

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F. Grease and line a 15 x 10 inch baking tray. Set aside.
• In a large bowl combine the cookie crumbs, sugar and butter. Mix well. Pour onto baking tray and press it firmly into the tray. Bake for around 12 – 15 minutes, turning halfway through baking. Remove from oven and leave to cool for about 15 minutes.
• Sprinkle over nuts and chocolate pieces. Then evenly drizzle over the condensed milk and top with coconut. Return to oven for a further 12- 15 minutes or until the coconut is golden. Remove from oven and leave to completely cool.
• Cut into bars or squares. Can be frozen!

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. You can use any kind of cookie crumbs.  Graham wafer crumbs, digestive biscuits, any kind of a vanilla cookie…etc. 

Nutrition Facts

Chocolate Chip Coconut Cookie Bars

Amount Per Serving (1 bar cookie)

Calories 203 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 7g44%

Cholesterol 17mg6%

Sodium 110mg5%

Potassium 111mg3%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 17g19%

Protein 3g6%

Vitamin A 177IU4%

Vitamin C 1mg1%

Calcium 47mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Chocolate Chip Coconut Cookie Bars appeared first on Julia's Cuisine.

Yes, you need to make these Pecan Chocolate Chip Cookies! Much like my Chocolate Chip Oatmeal Cookies, these are the perfect balance of crispy and chewy. And these are loaded with big pieces of pecans for that extra chewy factor.

What Are These Cookies Like

• Difficulty – Although these cookies are not difficult to make, I would say they are about a medium difficulty rating to achieve them just perfect. Make sure to read the recipe notes in the recipe card to get your cookies perfect!
• Taste – The absolute perfect cookie! A chewy buttery bite filled with pecans and chocolate chips.
• Serving – This recipe made 36 regular sized cookies. If you want to make large cookies, you will get about half of that amount. Keep in mind, in the recipe card, you can easily scale the recipe up or down.

Ingredients

• Flour – These cookies use all purpose flour.
• Baking soda – This helps provide structure and stability to cookies so they don’t fall apart. It also aids in the cookies rising slightly.
• Salt – Regular table salt is used and it helps enhance flavours in the cookies..
• Butter – These cookies use unsalted butter at room temperature.
• Sugars – I used a combination of brown and white sugar for these cookies to create the perfect chewy cookie.
• Egg – I used one large egg at room temperature for these cookies.
• Vanilla extract – Vanilla extract is possibly the most versatile and commonly used extract in baking. It adds flavour to the cookies.
• Chocolate chips – I used semi sweet chocolate chips for these cookies.
• Pecans – This recipes uses pecan nuts in the cookies.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees F. Line a large baking tray with parchment paper. In a medium bowl, combine flour, baking soda and salt. Set aside.
2. Mix wet ingredients and sugars – In a large mixing bowl beat the butter on high speed for a minute or so. Add the brown sugar, granulated sugar, egg and vanilla. Beat until mixture is combined just about a minute, scraping sides of bowl occasionally.
3. Add flour and remaining ingredients – Stir in flour mixture until combined. Fold in chocolate chips and pecans.
4. Bake – Drop dough by rounded teaspoons 2 inches apart onto your prepared cookie sheet. Bake for 10 to 12 minutes or until edges are lightly browned but still soft and slightly wobbly in the middle.
5. Cool – Remove from the oven and leave on the cookie sheet to cool for about 5 minutes.
6. Serve/Store – Transfer to a cooling rack and allow to cool completely. Once cooled completely can be stored in an airtight container for about a week.

Recipe Tips

• Use room temperature butter and eggs – this allows the fat to be incorporated into the batter to make for even baking and the perfect cookie texture.
• Watch baking time – baking time varies from oven to oven. Be sure to check the cookies at 10 minutes. They will be slightly crisp at the edges but still soft through the middle. They should appear to be slightly under baked when you take them out of the oven. They will set as they cool.
• To achieve a perfect round cookie – As soon as the cookies come out of the oven, gently place a glass over the cookie and do gentle circular motions. Leave on the baking tray to set for 5 minutes.

Substitutions

*Like many baked goods, there aren’t always many substitutions I would recommend because it will completely change the structure of the cookie. However, sometimes there are small changes you can make.

• Vanilla extract – If you’d like to up the flavour of these cookies, you can use maple extract for a full on fall flavour.
• Pecans – Alternatively you could easily use walnuts for these cookies.
• Semi sweet chocolate chips – Use dark chocolate, milk chocolate or white chocolate. You could even use chocolate chunks.

Serving and Storage

• At room temperature – You can keep these cookies in an airtight container for about 3 – 4 days on the counter.
• In the fridge – Store these cookies in an airtight container and layer parchment paper between the layers. They will keep fresh for up to a week.
• Freeze from fresh – If you want to freeze these cookies, freeze them when they have cooled down. Just place them in a freezer proof container or bag. They will keep for about three months in the freezer.
• Give as a gift – You can stack them and wrap them in cellophane, put them on a tray or in a little bag. Just make sure your friends know how long they will keep fresh!

Frequently Asked Questions

Chewy Chocolate Chip Cookies

Sometimes, you just can’t beat good old fashioned Chewy Chocolate Chip Cookies! An all time favourite in my house and a recipe that spans more than 30 years old! If you’re looking for a no fail cookie, make this one!

Check out this recipe

Brown Sugar Pecan Cookies

Dive into a pile of these Brown Sugar Pecan Cookies this fall. A perfectly spiced chewy cookie studded with chopped pecans for the perfect bite.

Check out this recipe

Brown Sugar Pecan Cookie Bars

If you're a fan of Brownies, you're going to love these Brown Sugar Pecan Cookie Bars. These are easy to make with a lot of brown sugar for a dense and moist texture.

Check out this recipe

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Soft Pecan Chocolate Chip Cookies

Soft Pecan Chocolate Chip Cookies. A buttery soft cookie filled with sweet chocolate chips and a chewy pecan nut. Give them a try!

Prep Time15 minutes mins

Cook Time12 minutes mins

Total Time27 minutes mins

Course: Dessert, Snack

Cuisine: North American

Keyword: chocolate chips, cookies, pecans

Servings: 36 cookies

Calories: 145kcal

Author: Julia Pinney

Ingredients

• 2 cup all purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup butter
• 3/4 cup brown sugar
• 1/2 cup white granulated sugar
• 1 egg
• 1 teaspoon vanilla
• 1 cup chocolate chips
• 1 cup pecans roughly chopped

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Line a large baking tray with parchment paper. In a medium bowl, combine flour, baking soda and salt. Set aside.
• In a large mixing bowl beat the butter on high speed for a minute or so. Add the brown sugar, granulated sugar, egg and vanilla. Beat until mixture is combined just about a minute, scraping sides of bowl occasionally.
• Stir in flour mixture until combined. Fold in chocolate chips and pecans.
• Drop dough by rounded teaspoons 2 inches apart onto your prepared cookie sheet. Bake for 10 to 12 minutes or until edges are lightly browned but still soft and slightly wobbly in the middle.
• Remove from the oven and leave on the cookie sheet to cool for about 5 minutes.
• Transfer to a cooling rack and allow to cool completely. Once cooled completely can be stored in an airtight container for about a week.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Soft Pecan Chocolate Chip Cookies

Amount Per Serving (1 cookie)

Calories 145 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Cholesterol 19mg6%

Sodium 114mg5%

Potassium 28mg1%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 10g11%

Protein 1g2%

Vitamin A 177IU4%

Vitamin C 1mg1%

Calcium 15mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks for stopping by and hope to see you soon!

The post Soft Pecan Chocolate Chip Cookies appeared first on Julia's Cuisine.

If you’ve been following me for any time now, you’ll know that I don’t often do decorated treats. Not my strong suit…lol! But every now again the bug hits, and it’s nice to get out the frosting and make some pretty Cookies. These are a take on my Buttercream Topped Sugar Cookies from a few years ago and I think they turned out great. I’ve been testing my sugar cookies for years and these are no fail, they don’t spread and are delicious!

I wanted to share a few new Easter treats this season before time gets away from me and it’s summer once again. This coming week, I have a few more things to share to be sure to check back.

Why You Will Love These Cookies

• Difficulty – These are pretty time consuming cookies and I would rate them about medium difficulty. I recommend setting aside a full morning or afternoon to make and decorate these cookies.
• Taste and texture – These are a sweet buttery cookie with a vanilla flavour. They are soft and a little chewy with a delicious sweet frosting.
• Serving – This recipe will make approximately 24 cut out cookies. It really depends on the size of your cookie cutters. In the recipe card at the end of the post you can easily double the batch for more cookies.

Ingredients

• Butter – These cookies use unsalted room temperature butter.
• Sugar – Granulated white sugar is used for making these cookies.
• Egg – An egg is added to the cookie dough for structure and as a binder.
• Vanilla extract – This enhances the flavour and helps give the cookies a vanilla flavour.
• Flour – I used all purpose flour for these cookies. This is probably the most common type of baking flour and is sometimes called plain flour.
• Baking powder – Baking powder is used as a rising agent. Although these cookies do not rise much, it does give them a light texture.
• Salt – A small amount of salt enhances the flavours.
• Frosting – I used my recipe for Whipped Buttercream Frosting for these cookies.
• Decorating – I used pastel sprinkles and food colouring to dye the frosting.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Mix eggs and sugar – In the bowl of your electric mixer, mix the butter and sugar on high speed until light and fluffy. This will take about 3-5 minutes. Add in your egg and vanilla and mix well.
2. Add dry ingredients – Sift together the flour, baking powder and salt and stir into the mixture. Don’t over mix.
3. Divide dough into balls and chill – Once you have a cookie dough texture, divide the dough into two equal portions and flatten into disks. Wrap it in plastic wrap and freeze it for about 15 minutes.
4. Cut out cookies – Preheat your oven to 325 degrees F. Line two baking trays. Remove your dough from the freezer and leave it for a few minutes before rolling it out. Roll each disk out onto a floured surface, sprinkling a little flour on top of the dough so it doesn’t stick to the rolling pin. Don’t roll them too thin or they will likely brown and be too hard. These were rolled to about 1/4 of and inch. Using cookie cutters, cut into desired shapes. Place the unbaked cookies in the fridge to chill for about 15 minutes before baking.
5. Bake – Bake for 15 minutes turning the tray half way through baking. They will be soft to touch and will set as they cool. Repeat for all cookies. Let cool completely on the baking tray.
6. Make frosting – Make the frosting by combining the butter, vanilla and icing sugar in a large mixing bowl. Mix on high speed for about 2 minutes. Add in the cream, one tablespoon at a time until mixed in well. Continue to mix on high speed until light and fluffy, about 3 – 5 more minutes. Add food colouring as needed for the desired colours. *For full recipe and frosting tips, check out the Whipped Vanilla Buttercream Frosting recipe.
7. Decorate – When the cookies have cooled completely, frost them and decorate them how you like and top with sprinkles. These can be stored in an airtight container for up to a week or in the freezer for a month.

Recipe Tips

• Chill the dough – It’s really important to chill the dough in balls before rolling out. This is a soft dough and you’t won’t be able to roll it if it isn’t chilled. It’s also important to chill the shaped cookies before baking. This will prevent them from spreading.
• Rolling dough – Take one disk out of the fridge at a time.  You need cold dough to work with remember. Lightly flour the surface and start gently rolling the dough.  The edges will start to crack as you roll, but this is normal.  Don’t roll it too thin or the cookies will brown too quickly when bakes and be hard.  I rolled these about 1/4 of and inch thick.
• How to know when they are baked – These cookies will be done when they have puffed up a little and are starting to go a little golden at the edges. But they will still be pretty pale.  They might look under done, but they’re not.  I’ve learned many times in the past, take them out of the oven!  If you leave them in a bit longer, just minutes, they will quickly brown and become crispy. 
• Allow cookies to cool – The cookies will completely set as they cool. Allow them to cool on the baking tray before taking them off to decorate.
• Decorating – Use your own flare to frost these cookies. I used a small butter knife to frost the cookies and went around the edges to scrape off any excess. Add sprinkles immediately so they stick to the frosting.

** MAKE AHEAD COOKIE DOUGH – You can make the cookie dough up to three months in advance and store it wrapped in balls in the freezer.

**MAKE AHEAD COOKIES – The cookies will stay fresh up to about three days before decorating. Great if you are planning decorating with kids.

Substitutions

• Cookie dough – I have tested this recipe for years and I don’t recommend any changes at all for the dough or method. These are a perfect no spread sugar cookie just as they are written in the recipe card.
• Frosting – Alternatively you could frost these with Royal Icing, Cream Cheese Frosting, Chocolate Buttercream or even a Sugar Glaze.

Storage

• At room temperature – I like to store them in a glass cake stand and they will stay fresh for about 3 days.
• In the fridge – Store them in an airtight container in the fridge up to about 5 days.
• Freezer – You can freeze the plain or decorated cookies for up to one month. Just remember to place them in a freezer friendly container so they don’t get freezer burn.

Frequently Asked Questions

Mini Egg Brownies

These Mini Egg Brownies are a fun way to use Easter candy in a traditional easy treat. Easy to make using few ingredients and are decadent and delicious!

Check out this recipe

Blueberry Lemon Puff Pastry Recipe

This Blueberry Lemon Puff Pastry Recipe is perfect for spring or Easter. Cute little Easter shaped pastries filled with lemon curd and blueberry compote. Absolutely deliciously sweet and light and would make a great addition to a brunch table.

Check out this recipe

Mini Egg Cookies

These Mini Egg Cookies are the perfect fun fill Easter cookie. A crispy yet soft and chewy cookie filled with a combination of chocolate chips and candied mini eggs. These cookies are prepared in just about 10 minutes and they bake quickly. Perfect for baking with kids through the holidays.

Check out this recipe

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Frosted Easter Cookies

Make these fun Frosted Easter Cookies for a sure fire hit with the kids this year. A no spread sugar cookie topped with my favourite Whipped Vanilla Buttercream Frosting in pretty pastels and topped with festive sprinkles.

Prep Time4 hours hrs

Cook Time15 minutes mins

Total Time4 hours hrs 15 minutes mins

Course: Dessert

Cuisine: North American

Keyword: cookies, decorated cookies, easter baking

Servings: 24 cookies

Calories: 185kcal

Author: Julia Pinney

Ingredients

• 1/2 cup butter at room temperature
• 1 cup granulated white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 1/2 Teaspoon baking powder
• 1/8 tsp salt

For the icing

• 1/2 cup butter unsalted at room temperature
• 1 teaspoon vanilla extract
• 2 cups icing sugar
• 2 tablespoons heavy cream

Decorations

• Festive Easter sprinkles

US Customary – Metric

Instructions

• In the bowl of your electric mixer, mix the butter and sugar on high speed until light and fluffy. This will take about 3-5 minutes. Add in your egg and vanilla and mix well.
• Sift together the flour, baking powder and salt and stir into the mixture. Don’t over mix.
• Once you have a cookie dough texture, divide the dough into two equal portions and flatten into disks. Wrap it in plastic wrap and freeze it for about 15 minutes.
• Preheat your oven to 325 degrees F. Line two baking trays. Remove your dough from the freezer and leave it for a few minutes before rolling it out. Roll each disk out onto a floured surface, sprinkling a little flour on top of the dough so it doesn’t stick to the rolling pin. Don’t roll them too thin or they will likely brown and be too hard. These were rolled to about 1/4 of and inch. Using cookie cutters, cut into desired shapes. Place the unbaked cookies in the fridge to chill for about 15 minutes before baking.
• Bake for 15 minutes turning the tray half way through baking. They will be soft to touch and will set as they cool. Repeat for all cookies. Let cool completely on the baking tray.
• Make the frosting by combining the butter, vanilla and icing sugar in a large mixing bowl. Mix on high speed for about 2 minutes. Add in the cream, one tablespoon at a time until mixed in well. Continue to mix on high speed until light and fluffy, about 3 – 5 more minutes.
• When the cookies have cooled completely, frost them and decorate them how you like and top with sprinkles. These can be stored in an airtight container for up to a week or in the freezer for a month.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Frosted Easter Cookies

Amount Per Serving (1 cookie)

Calories 185 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Trans Fat 0.3g

Polyunsaturated Fat 0.4g

Monounsaturated Fat 2g

Cholesterol 29mg10%

Sodium 55mg2%

Potassium 18mg1%

Carbohydrates 26g9%

Fiber 0.3g1%

Sugar 18g20%

Protein 1g2%

Vitamin A 265IU5%

Vitamin C 0.01mg0%

Calcium 11mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Frosted Easter Cookies appeared first on Julia's Cuisine.

I feel when you add just a touch of citrus to just about anything, it brings the flavour to the next level. Much like my Lemon and Lime Cupcakes, these cookies have a subtle lime flavour. And adding coconut, makes them even better. If you love the flavours of lime and coconut, you should take a look at these delicious sweet cookies.

What Are These Cookies Like

• Difficulty – These cookies are pretty straightforward and they don’t require any special techniques used in making the cookie dough.
• Taste – These cookies have a lovely lime and coconut flavour with a light and spongy texture made from the Ricotta cheese.
• Serving – This recipe makes approximately 28 good sized cookies. At the end of the post in the recipe card you can easily adjust the serving size.

Ingredients

• Flour – This recipe uses all purpose flour which is the best flour for baking cookies.
• Baking soda – A small amount of baking powder is used as a rising agent for the cookies.
• Salt – Regular tables salt is used to enhance flavours.
• Sugar – Granulated white sugar.
• Lime – This recipes uses both lime juice and lime zest to give the cookies a burst of lime flavour.
• Butter – Unsalted butter at room temperature.
• Egg – I large egg at room temperature.
• Vanilla extract – Vanilla extract is added to enhance the flavour in the cookies.
• Coconut – Shredded coconut is added to the cookies for flavour and texture.
• Ricotta cheese – These cookies use Ricotta cheese to give a very light texture to the cookies.
• Powdered sugar – Powdered sugar or icing sugar is used to make the sweet glaze for the cookies.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees F/180 degrees C. Line a large baking tray with parchment paper and set aside.
2. Combine dry ingredients – In a medium bowl, combine the flour, baking soda and salt. Whisk to combine and set aside.
3. Combine sugar and lime zest – In a medium bowl combine the sugar with the lime zest. Use your fingers to combine the zest into the sugar and incorporate well. Set aside
4. Make cookie dough – In a large mixing bowl, mix the butter and lime infused sugar on high for about 3 minutes. Add the egg and vanilla extract and mix for a further minute until combined. Add the shredded coconut, ricotta cheese and lime juice. Mix until combined about one minute. Add the flour and stir until it is incorporated, about one minute.
5. Bake cookies – Mound spoonfuls of the cookie dough onto the baking sheet and bake for about 10 – 12 minutes. Remove from oven and transfer to a wire cooking rack to cool. Repeat for all cookie dough.
6. Make glaze – Make the glaze by combining the powdered sugar with the lime juice. Stir to combine.
7. Glaze cookies – You can either dip the cookies upside down in the glaze or drizzle over the tops. Sprinkle over the coconut and extra lime zest. leave to set until the glaze hardens.
8. Store – Store in an airtight container for 3 – 4 days.

Recipe Tips

• Use room temperature butter and eggs – this allows the fat to be incorporated into the batter to make for even baking and the perfect cookie texture.
• Watch baking time – Baking time varies from oven to oven. These took exactly 12 minutes in my oven. Your oven could bake a little quicker or take a little longer.

Substitutions

• Ricotta cheese – Ricotta cheese does give these cookies a wonderful texture. If you don’t have any Ricotta cheese or find it expensive, you could substitute Mascarpone cheese or cream cheese.
• Lime juice and zest – You can change the flavour by using lemon juice and lemon zest.
• Sugar glaze – For these cookies, I used a basic sugar glaze like you’ll see in my Cinnamon Rolls and the Carrot Bundt Cake. Alternatively, you could dust them with powdered sugar.

Serving & Storage

• Serve these cookies as part of an Easter Brunch, Mother’s Day afternoon tea or just to enjoy with a cup of tea or coffee.
• Storage – You can keep these cookies fresh on the counter for about three days. Alternatively, they will store in the fridge in an airtight container for about five days. You can even freeze them up to two months in a freezer friendly container.

Frequently Asked Questions

Coconut Oatmeal Mounds

Last week, I made these Coconut Oatmeal Mound Cookies and they were a keeper. Delicious sweet mounds of coconut and oatmeal make the perfect little bite!

Check out this recipe

Lime Drizzle Summer Berry Cake

Make the most of summer berries with this Lime Drizzle Summer Berry Cake. A light and moist vanilla sheet cake filled with seasonal berries and topped with a sweet lime glaze. Perfect for weekend brunches and afternoon teas all summer long.

Check out this recipe

Coconut Lemon Loaf Cake

A lovely light and lemony cake. This Coconut Lemon Loaf Cake would be welcomed at any breakfast, brunch or snacking table. Made with basic ingredients and fresh lemon juice and coconut. Got lemons, make a cake!

Check out this recipe

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Coconut Lime Cookies

Make these light and spongy Coconut Lime Cookies for a fresh treat this spring. These cookies are made using Ricotta cheese which makes them light and fluffy. Added in coconut and lime juice for a fantastic flavour for spring!

Prep Time20 minutes mins

Cook Time12 minutes mins

Total Time32 minutes mins

Course: cookies, Dessert

Cuisine: North American

Keyword: coconut cookies, drop cookies, ricotta cheese

Servings: 28 cookies

Calories: 111kcal

Author: Julia Pinney

Ingredients

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated white sugar
• zest of one lime
• 1/2 cup butter unsalted at room temperature
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut
• 8 ounces ricotta cheese
• juice of one lime

For the glaze and topping

• 1 cup powdered sugar
• juice of one lime
• zest of one lime
• 3 tablespoons shredded coconut

Instructions

• Preheat oven to 350 degrees F/180 degrees C. Line a large baking tray with parchment paper and set aside.
• In a medium bowl, combine the flour, baking soda and salt. Whisk to combine and set aside.
• In a medium bowl combine the sugar with the lime zest. Use your fingers to combine the zest into the sugar and incorporate well. Set aside
• In a large mixing bowl, mix the butter and lime infused sugar on high for about 3 minutes. Add the egg and vanilla extract and mix for a further minute until combined. Add the shredded coconut, ricotta cheese and lime juice. Mix until combined about one minute. Add the flour and stir until it is incorporated, about one minute.
• Mound spoonfulls of the cookie dough onto the baking sheet and bake for about 10 – 12 minutes. Remove from oven and transfer to a wire cooking rack to cool. Repeat for all cookie dough.
• Make the glaze by combining the powdered sugar with the lime juice. Stir to combine.
• You can either dip the cookies upside down in the glaze or drizzle over the tops. Sprinkle over the coconut and extra lime zest. leave to set until the glaze hardens.
• Store in an airtight container for 3 – 4 days.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Coconut Lime Cookies

Amount Per Serving (1 cookie)

Calories 111 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 4g25%

Trans Fat 0.1g

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 19mg6%

Sodium 123mg5%

Potassium 30mg1%

Carbohydrates 18g6%

Fiber 0.3g1%

Sugar 6g7%

Protein 2g4%

Vitamin A 147IU3%

Vitamin C 0.02mg0%

Calcium 21mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

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What This Post Includes

• What are Shortbread Cookies
• 10 Shortbread Cookie Recipes
• Frequently Asked Questions About Shortbread Cookies
• More Recipe Collections

What Are Shortbread Cookies

Basic shortbread cookies are a traditional Scottish cookie made with butter, sugar and flour. They are easy to make and extremely versatile. In my collection here, you will see many varieties of those traditional cookies!

Find all 10 Shortbread Cookie Recipes Below!

Chocolate Dipped Whipped Shortbread

These decadent and light Chocolate Dipped Whipped Shortbread cookies are the perfect holiday cookie. A buttery whipped shortbread cookie, dipped in dark chocolate and topped with a few toasted almonds.

Check out this recipe

Chocolate Christmas Tree Shortbread

Dress up these Chocolate Christmas Tree Shortbread cookies with a basic sugar glaze and fun sprinkles. They make a great cookie to add to a platter or to give as a gift this holiday season.

Check out this recipe

Milk Chocolate Drizzled Almond Shortbread

Shortbread cookies are an absolute holiday favourite. And these Milk Chocolate Drizzled Almond Shortbread cookies are no exception. Buttery shortbread filled with toasted almonds and topped with a drizzle of milk chocolate and extra chopped almonds!

Check out this recipe

White Chocolate Hazelnut Shortbread

Take a spin on classic shortbread cookies with these White Chocolate Hazelnut Shortbread cookies. These cookies use six ingredients and are melt in your mouth delicious!

Check out this recipe

White Chocolate Dipped Shortbread Cookies

Classic shortbread cookies dipped in white chocolate make the perfect holiday cookie. These White Chocolate Dipped Shortbread Cookies are made butter, powdered sugar and flour then dipped in melted white chocolate and topped with festive sprinkles!

Check out this recipe

Whipped Shortbread

Whipped Shortbread is an absolute Christmas classic It used the basics, butter, sugar and flour with a cherry on top! These cookies are melt in your mouth and light as air.

Check out this recipe

Chocolate Drizzled Shortbread

Shortbread is an absolute Christmas classic. And these Chocolate Drizzled Shortbread cookies are a great alternative to those. A crisp buttery cookie, drizzled with dark chocolate and topped with festive sprinkles.

Check out this recipe

Chocolate Shortbread

We're rapidly approaching the end the the Twelve Days of Christmas Cookies, but it's not over yet.  Today, I'm bringing you more cut out cookies. But this time, they are glazed Chocolate Shortbread.  A twist on a classic cookie.  Take a look!

Check out this recipe

Cranberry & White Chocolate Shortbread

Shortbread is a classic Christmas favourite for many, me included. And this variety with dried cranberries and a drizzle of white chocolate gives them a bit of an extra festive touch. Make This Cranberry & White Chocolate Shortbread and you won't be disappointed.

Check out this recipe

Millionaire Walnut Shortbread

Layers of shortbread, caramel and chocolate. What more could you want!

Check out this recipe

Frequently Asked Questions

Print Recipe Pin Recipe

Shortbread Cookie Collection

You won't want to miss this Shortbread Cookie Collection for some delicious treats this holiday season. This collection includes 10 of my favourite shortbread cookies from filled, whipped, chocolate, glazed and more!

Course: cookies

Cuisine: North American

Keyword: christmas cookies, holiday cookies, shortbread cookies

Servings: 10 cookie recipes

Author: Julia Pinney

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

Find the links to all the recipes in the post next to the pictures.

Recipes included in this post are the following:

1. Chocolate Dipped Whipped Shortbread
2. Chocolate Christmas Tree Shortbread
3. Milk Chocolate Drizzled Almond Shortbread
4. White Chocolate Hazelnut Shortbread
5. White Chocolate Dipped Shortbread Cookies
6. Whipped Shortbread
7. Chocolate Drizzled Shortbread
8. Chocolate Shortbread
9. Cranberry and White Chocolate Shortbread
10. Millionaire Walnut Shortbread

Thanks For Stopping By & Hope To See You Soon!

The post Shortbread Cookie Collection appeared first on Julia's Cuisine.

This will be my last holiday cookie this year and it’s a great one! In the past years, cookies like my Newfoundland Snowballs, my Pecan Oatmeal Cookies and my Chocolate Drizzled Shortbread Cookies have all been a huge hit here at Julia’s Cuisine. And I feel this one could easily be a new favourite!

What are These Cookies Like

• Difficulty – I would rate these cookies about a medium difficulty. They are time consuming, require patience and you really have to pay close attention to get them just right. But, they are easily achievable by following the recipe and the recipe tips to help you along the way!
• Taste – These cookies are light and buttery with a decadent topping of rich semi sweet chocolate and chopped nuts.
• Serving – This recipe will make about 18 cookies. You can adjust the serving size in the recipe card at the end of the post to make as many as you like.

Ingredients

• Flour – All purpose flour is the most common type of flour used in baking.
• Cornstarch – These cookies use a small amount of cornstarch. Cornstarch will help prevent the cookies from spreading too much when they bake.
• Salt – Regular table salt is used to enhance the flavour in the cookies.
• Butter – Unsalted butter at room temperature.
• Powdered sugar – This recipe uses powdered sugar to keep the cookies very light.
• Vanilla – Vanilla extract is used for flavour.
• Chocolate – Semi sweet chocolate.
• Other – I decorated these cookies with some finely chopped toasted almonds.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 325 degrees F/165 degrees C and line a large baking tray with parchment paper. Set aside.
2. Combine dry ingredients – Combine flour, cornstarch and salt.
3. Mix butter and sugar – Add the butter and powdered sugar to the bowl of your electric mixer. Mix on high speed for 5 – 7 minutes until light and fluffy. Add vanilla and whisk just until combined.
4. Finish the cookie dough – Add the dry ingredients to the mixing bowl and mix until it forms a cookie dough, about 1 – 2 minutes. The dough will be sticky.
5. Pipe the cookies – Put the cookie dough in a piping bag with a large piping tip. I used a 2 cm piping tip. Pipe circles on a baking tray. Repeat for all cookies.
6. Bake – Bake for about 12 – 15 minutes or until they have baked through and look set. Remove from oven and place the baking tray on a cooling rack. Remove from tray when completely cooled.
7. Melt chocolate – While the cookies are cooling, place the chopped chocolate in a double boiler and stir until the chocolate melts. Remove from heat.
8. Dip cookies in chocolate – Lay a sheet of parchment paper on top of a baking rack. Gently dip half the the cookie in the melted chocolate and place on the parchment paper. Repeat for all cookies. If adding chopped nuts or any decorations, sprinkle over before the chocolate sets. Leave the cookies to completely set.
9. Store – Store in an airtight container between sheets of parchment paper.

Recipe Tips

• Measure ingredients correctly – I know many people prefer using cups for measurements, but weighing is much more accurate. If you have kitchen scales, use them for this recipe. In the recipe card you can change the measurements from cups to metric.
• Use a sturdy piping bag – Make sure to use a sturdy piping bag so it doesn’t split. The cookie dough is tough and a reusable bag will possibly split.
• Don’t over bake the cookies – These cookies will be fully baked when you see a slight golden colour at the edges like seen here. Mine baked in exactly 15 minutes.
• Melting chocolate – This needs to be done in a double boiler. Or a glass bowl set over a saucepan of simmering water. Stir the chocolate as it melts and remove from heat when it’s melted.
• Gently dip cookies – These cookies are light and therefore will break apart easily if you handle them roughly. Delicately dip them in the chocolate and place on a baking rack set over parchment paper to catch chocolate drippings.
• Add chopped nuts when chocolate is still wet – To ensure the nuts adhere to the cookies, sprinkle over as soon as you dip the cookies.
• Allow cookies to set before storing – These cookies will take about an hour to set on the counter. Don’t store them in a container until they have fully hardened.

Substitutions

• For the shortbread cookies – To achieve these cookies, you need to follow the recipe exactly with no changes.
• Chocolate – I used semi sweet baking chocolate cut into squares. You could use your favourite chocolate chips. White chocolate and milk chocolate will also work.
• Chopped toasted almonds – These are completely optional. You can use any kind of topping that you like. Chopped nuts like hazelnuts, pecans, walnuts or pistachios would be great. As well as toasted almond slivers or coconut.
• Alternative to piping – You don’t have to pipe the cookies. You can simply roll them into balls and gently flatten with a fork. The baking time will be the same.

Storage

• On the counter – These will keep in an airtight container for about 3 days on the counter at room temperature.
• In the fridge – Store in an airtight container and store in the fridge for up to 5 days. For best results, bring to room temperature before serving.
• In the freezer – Once cooled completely, you can freeze these cookies. Place the cooled cookies in a freezer proof container. Place parchment paper between the layers and freeze up to two months. Allow to defrost at room temperature before serving.

Frequently Asked Questions

Whipped Shortbread

Whipped Shortbread is an absolute Christmas classic It used the basics, butter, sugar and flour with a cherry on top! These cookies are melt in your mouth and light as air.

Check out this recipe

White Chocolate Hazelnut Shortbread

Take a spin on classic shortbread cookies with these White Chocolate Hazelnut Shortbread cookies. These cookies use six ingredients and are melt in your mouth delicious!

Check out this recipe

Milk Chocolate Drizzled Almond Shortbread

Shortbread cookies are an absolute holiday favourite. And these Milk Chocolate Drizzled Almond Shortbread cookies are no exception. Buttery shortbread filled with toasted almonds and topped with a drizzle of milk chocolate and extra chopped almonds!

Check out this recipe

Print Recipe Pin Recipe

Chocolate Dipped Whipped Shortbread

These decadent and light Chocolate Dipped Whipped Shortbread cookies are the perfect holiday cookie. A buttery whipped shortbread cookie, dipped in dark chocolate and topped with a few toasted almonds.

Prep Time45 minutes mins

Cook Time12 minutes mins

Total Time57 minutes mins

Course: Dessert

Cuisine: North American

Keyword: christmas cookies, cookies, holiday cookies, shortbread

Servings: 18 cookies

Calories: 190kcal

Author: Julia Pinney

Ingredients

• 1 cup unsalted butter at room temperature
• ½ cup powdered sugar
• 1 ½ cups all purpose flour
• ¼ cup cornstarch
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 6 oz semi sweet chocolate roughly chopped

Instructions

• Preheat oven to 325 degrees F/165 degrees C and line a large baking tray with parchment paper. Set aside.
• Combine flour, cornstarch and salt.
• Add the butter and powdered sugar to the bowl of your electric mixer. Mix on high speed for 5 – 7 minutes until light and fluffy. Add vanilla and whisk just until combined.
• Add the dry ingredients to the mixing bowl and mix until it forms a cookie dough, about 1 – 2 minutes. The dough will be sticky.
• Put the cookie dough in a piping bag with a large piping tip. I used a 2 cm piping tip. Pipe circles on a baking tray. Repeat for all cookies.
• Bake for about 12 – 15 minutes or until they have baked through and look set. Remove from oven and place the baking tray on a cooling rack. Remove from tray when completely cooled.
• While the cookies are cooling, place the chopped chocolate in a double boiler and stir until the chocolate melts. Remove from heat.
• Lay a sheet of parchment paper on top of a baking rack. Gently dip half the the cookie in the melted chocolate and place on the parchment paper. Repeat for all cookies. If adding chopped nuts or any decorations, sprinkle over before the chocolate sets. Leave the cookies to completely set.
• Store in an airtight container between sheets of parchment paper.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. Measure ingredients correctly – I know many people prefer using cups for measurements, but weighing is much more accurate. If you have kitchen scales, use them for this recipe. In the recipe card you can change the measurements from cups to metric.
2. Use a sturdy piping bag – Make sure to use a sturdy piping bag so it doesn’t split. The cookie dough is tough and a reusable bag will possibly split.
3. Don’t over bake the cookies – These cookies will be fully baked when you see a slight golden colour at the edges like seen here. Mine baked in exactly 15 minutes.
4. Melting chocolate – This needs to be done in a double boiler. Or a glass bowl set over a saucepan of simmering water. Stir the chocolate as it melts and remove from heat when it’s melted.
5. Gently dip cookies – These cookies are light and therefore will break apart easily if you handle them roughly. Delicately dip them in the chocolate and place on a baking rack set over parchment paper to catch chocolate drippings.
6. Add chopped nuts when chocolate is still wet – To ensure the nuts adhere to the cookies, sprinkle over as soon as you dip the cookies.
7. Allow cookies to set before storing – These cookies will take about an hour to set on the counter. Don’t store them in a container until they have fully hardened.

Nutrition Facts

Chocolate Dipped Whipped Shortbread

Amount Per Serving (1 cookie)

Calories 190 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 9g56%

Trans Fat 0.4g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 28mg9%

Sodium 115mg5%

Potassium 68mg2%

Carbohydrates 18g6%

Fiber 1g4%

Sugar 4g4%

Protein 2g4%

Vitamin A 320IU6%

Calcium 11mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Chocolate Dipped Whipped Shortbread appeared first on Julia's Cuisine.

Can you believe we are only one week away from Christmas? I know it’s a cliche, but the time really does go so fast. I still have a few holiday inspired recipes to get out to you all before we close out yet another year. And today I’m sharing this fun and delicious Chocolate Shortbread cookie recipe. A keeper that you want to add to your holiday celebrations this year for sure.

If you’re looking for more Christmas cookies, check out The Twelve Days of Christmas Cookies, 30 Great Christmas Cookie Recipes, or the Favourite Holiday Bar Cookies.

What Are These Cookies Like

• Difficulty – Although these cookies are not difficult to make, I would say pay close attention to the recipe notes if are new to making cut out cookies that are decorated.
• Taste – These cookies are light and somewhat flaky and not overly sweet. The glaze offsets the cookies and gives a sweet touch.
• Serving – This recipe makes approximately 18 Christmas tree cookies. You can easily adjust the serving size in the recipe card at the end of the post.

Ingredients

• Butter – These cookies use unsalted room temperature butter.
• Sugar – I used granulated white sugar for these shortbread cookies.
• Flour – All purpose flour is the most common flour for baking and works best for these cookies.
• Cocoa powder – Regular unsweetened cocoa powder is what I used for the cookies.
• Powdered sugar – Powdered sugar is really fine powder sugar that is used for making icing and fine pasteries. It’s also know as icing sugar or confectioners’ sugar sugar.
• Milk – A small amount of milk is added to the powdered sugar to make the glaze for the cookies.
• Sprinkles – I decorated the cookies with some festive sprinkles. You can easily use whatever you like.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Mix butter and sugar – In the bowl of your electric mixer, beat the butter and sugar on high until pale and fluffy, about 3 – 5 minutes.
2. Add flour and cocoa powder – Add the flour and cocoa powder. Using an electric mixer on stir speed, mix until it just comes together. Form it into a ball and lightly flatten the cookie dough. Wrap in plastic wrap and refrigerate for one hour.
3. Preheat oven – Preheat oven to 350 degrees F. Line a large baking tray with parchment paper.
4. Cut the cookies – Remove the chilled dough from the fridge and place it on a lightly floured sheet of parchment paper. Gently roll out the dough to about 1/2 inch in thickness. Cut into Christmas tree shapes.
5. Bake the cookies – Place the cookies on the baking tray and bake for 10 – 12 minutes or until they are slightly puffed and going slightly crisp at the edges. Remove from oven and leave to cool completely on the baking tray. Repeat for all cookies.
6. Decorate the cookies – Make the glaze by combining the powdered sugar and milk. Stir to combine. Using a knife, spread the glaze over the cookies. It may drip down the sides slightly, so scrape it off with a knife. Add sprinkles before the glaze dries. Place all the decorated cookies on a rack to completely dry.
7. Store cookies – When the cookies have set, store in and airtight container between sheets of parchment paper. Store in an airtight container in the fridge. Will keep for 3 – 4 days.

Recipe Tips

• Measure ingredients correctly – I know many people prefer using cups for measurements, but weighing is much more accurate. If you have kitchen scales, use them for this recipe. In the recipe card you can change the measurements from cups to metric.
• Chill the dough – It’s important to chill the dough otherwise wise the cookies will spread out and bake flat.
• Don’t over bake the cookies – These cookies will be fully baked when you see a slight golden colour at the edges like seen here. Mine baked in exactly 12 minutes.
• Allow cookies to set before storing – These cookies will take about an hour to set on the counter. Don’t store them in a container until they have fully hardened.

Substitutions

• Cookie dough – I don’t recommend making any changes to the shortbread cookie dough.
• Sugar glaze – I used a sugar glaze for these cookies. But you could drizzle melted white or milk chocolate over them. Alternatively, you could spread Chocolate Frosting or Buttercream Frosting.
• Sprinkles – You an opt for any kind of topping you like such as chopped nuts.

Serving and Storage

Make a cookie platter, share with your friends, give them as gifts or keep them for yourself!

How to store these cookies

• On the counter – These will keep in an airtight container for about 3 days on the counter at room temperature.
• In the fridge – Store in an airtight container and store in the fridge for up to 5 days. For best results, bring to room temperature before serving.
• In the freezer – Once cooled completely, you can freeze these cookies. Place the cooled cookies in a freezer proof container. Place parchment paper between the layers and freeze up to two months. Allow to defrost at room temperature before serving.

Frequently Asked Questions

Milk Chocolate Drizzled Almond Shortbread

Shortbread cookies are an absolute holiday favourite. And these Milk Chocolate Drizzled Almond Shortbread cookies are no exception. Buttery shortbread filled with toasted almonds and topped with a drizzle of milk chocolate and extra chopped almonds!

Check out this recipe

Whipped Shortbread

Whipped Shortbread is an absolute Christmas classic It used the basics, butter, sugar and flour with a cherry on top! These cookies are melt in your mouth and light as air.

Check out this recipe

White Chocolate Dipped Shortbread Cookies

Classic shortbread cookies dipped in white chocolate make the perfect holiday cookie. These White Chocolate Dipped Shortbread Cookies are made butter, powdered sugar and flour then dipped in melted white chocolate and topped with festive sprinkles!

Check out this recipe

Print Recipe Pin Recipe

US CustomaryMetric

Chocolate Christmas Tree Shortbread

Dress up these Chocolate Christmas Tree Shortbread cookies with a basic sugar glaze and fun sprinkles. They make a great cookie to add to a platter or to give as a gift this holiday season.

Prep Time20 minutes mins

Cook Time12 minutes mins

Decorating time30 minutes mins

Total Time1 hour hr 2 minutes mins

Course: Dessert

Cuisine: North American

Keyword: chocolate cookies, christmas cookies, holiday cookies, shortbread

Servings: 18 cookies

Calories: 132kcal

Ingredients

For the cookies

• 3/4 Cup butter room temperature
• 1/2 Cup white sugar
• 1 1/2 Cups all purpose flour
• 2 Tablespoons cocoa powder

For the glaze

• 1 Cup powdered sugar
• 3- 4 Tablespoons milk
• Sprinkles optional for decorating

US Customary – Metric

Instructions

• In the bowl of your electric mixer, beat the butter and sugar on high until pale and fluffy, about 3 – 5 minutes.
• Add the flour and cocoa powder. Using an electric mixer on stir speed, mix until it just comes together. Form it into a ball and lightly flatten the cookie dough. Wrap in plastic wrap and refrigerate for one hour.
• Preheat oven to 350 degrees F. Line a large baking tray with parchment paper.
• Remove the chilled dough from the fridge and place it on a lightly floured sheet of parchment paper. Gently roll out the dough to about 1/2 inch in thickness. Cut into Christmas tree shapes.
• Place the cookies on the baking tray and bake for 10 – 12 minutes or until they are slightly puffed and going slightly crisp at the edges. Remove from oven and leave to cool completely on the baking tray. Repeat for all cookies.
• Make the glaze by combining the powdered sugar and milk. Stir to combine. Using a knife, spread the glaze over the cookies. It may drip down the sides slightly, so scrape it off with a knife. Add sprinkles before the glaze dries. Place all the decorated cookies on a rack to completely dry.
• When the cookies have set, store in and airtight container between sheets of parchment paper. Store in an airtight container in the fridge. Will keep for 3 – 4 days.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Chocolate Christmas Tree Shortbread

Amount Per Serving (1 cookie)

Calories 132 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Trans Fat 0.3g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 2g

Cholesterol 21mg7%

Sodium 63mg3%

Potassium 31mg1%

Carbohydrates 21g7%

Fiber 0.5g2%

Sugar 6g7%

Protein 1g2%

Vitamin A 246IU5%

Calcium 12mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Chocolate Christmas Tree Shortbread appeared first on Julia's Cuisine.

Who doesn’t love a good sweet and salty snack? Well, I personally think it’s the best combination and great to serve this holiday season. These White Chocolate Pecan Clusters were just so delish! And if you are looking for more easy treats why not check out my Winter White Chocolate Truffles orNewfoundland Snowballs.  Both easy to make and wonderful on a holiday dessert table or for gift giving!

What Are These Chocolate Clusters Like

• Difficulty – These are honestly the easiest holiday treat you will make this year. There are only two ingredients and there is no cooking at all!
• Taste – These have a toasted nut flavour with a sweet and smooth white chocolate.
• Serving – This recipe will make approximately 24 clusters depending on what size you make them. In the recipe card at the end of the post you can easily adjust serving size according to what you need.

Ingredients

• White chocolate – I used a good quality white chocolate for this recipe.
• Pecans – For these clusters, I toasted the pecans and then roughly chopped them up. Toasting pecans gives them a warm toasted flavour.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Line baking trays – Line two large baking trays with parchment paper.
2. Melt the chocolate – Place the chocolate in a double boiler over simmering water on the stovetop on low to medium heat. Stir until melted, about 3 – 4 minutes. Remove from heat.
3. Combine chocolate and pecans – Add chopped pecans to the chocolate and stir well.
4. Mound mixture onto baking trays – Mound spoonfuls onto a baking tray. I used a teaspoon. Refrigerate for 30 – 45 minutes.
5. Serve – Remove from fridge and store in an airtight container in the fridge.

Recipe Tips

• Choose great chocolate – Keep in mind when choosing your chocolate, to buy something that you actually like that is a good melting chocolate.
• Temper the chocolate (if you want to serve at room temperature) – Tempering the chocolate will ensure that it stays set and does not melt at room temperature. This means add half of the chocolate to the heat and allow it to melt. Remove from heat and immediately add the remaining other half of the chocolate. Stir for a few minutes until it has completely melted.
• Let them set completely – Don’t try to store them or stack them if they haven’t set completely. They should set just like the ones you buy in the store. Once set completely you can put them in bags, tupperwear containers, jars, etc.

Substitutions

• Chocolate – I used a good quality white chocolate. Keep in mind you can use milk chocolate, semi sweet chocolate or dark chocolate. It just comes down to personal taste.
• Pecans – Walnuts, almonds, pistachios or hazelnuts all make great alternatives.

Serving and Storage

• Store in the fridge – These can be stored in an airtight container in the fridge for up to a week. I like to stack them between sheets of parchment paper, but it’s not necessary. They will be firmer if eating straight from the fridge. For best results, take them out of the fridge about 30 minutes before serving.
• In the freezer – Alternatively, you can keep these in the freezer up to a month. Just allow them to defrost at room temperature before serving

IMPORTANT REGARDING STORAGE – If you choose to keep these in a container at room temperature, they will be soft, but not so soft that they fall apart. However, do not store them in direct sunlight or they will melt.

Frequently Asked Questions

White Chocolate Peppermint Pretzels Recipe

This White Chocolate Peppermint Pretzels Recipe makes a great holiday snack. Mini pretzels dipped in melted white chocolate and sprinkled with crushed candy canes. An easy and festive treat that's great for snacking and even edible gifts.

Check out this recipe

Two Ingredient Chocolate Peanut Clusters

This just might be the easiest treat you'll make this holiday season!  Bringing you these Chocolate Peanut Clusters for the ninth day of the Twelve Days of Christmas Cookies.  They didn't last long at our place!

Check out this recipe

Chocolate Pecan Cranberry Clusters

These four ingredient Chocolate Pecan Cranberry Clusters would look great on a holiday cookie tray. A combination of semi sweet and milk chocolate makes the perfect combination mixed with sweet dried cranberries and pecans.

Check out this recipe

Print Recipe Pin Recipe

US CustomaryMetric

White Chocolate Pecan Clusters

These two ingredient White Chocolate Pecan Clusters  would look great on a holiday cookie tray. A combination of smooth white chocolate and toasted pecans are the perfect sweet and salty treat.

Prep Time20 minutes mins

Chill time30 minutes mins

Total Time50 minutes mins

Course: Dessert

Cuisine: North American

Keyword: chocolate, christmas recipes, holiday recipes, white chocolate

Servings: 24 clusters

Calories: 119kcal

Author: Julia Pinney

Ingredients

• 12 oz white chocolate roughly chopped
• 1 1/2 cups pecans toasted

US Customary – Metric

Instructions

• Line two large baking trays with parchment paper.
• Place the chocolate in a double boiler over simmering water on the stovetop on low to medium heat. Stir until melted, about 3 – 4 minutes. Remove from heat.
• Add chopped pecans to the chocolate and stir well.
• Mound spoonfuls onto a baking tray. I used a teaspoon. Refrigerate for 30 – 45 minutes.
• Remove from fridge and store in an airtight container in the fridge.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

White Chocolate Pecan Clusters

Amount Per Serving (1 cluster)

Calories 119 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 3mg1%

Sodium 13mg1%

Potassium 66mg2%

Carbohydrates 9g3%

Fiber 1g4%

Sugar 9g10%

Protein 1g2%

Vitamin A 8IU0%

Vitamin C 0.1mg0%

Calcium 33mg3%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post White Chocolate Pecan Clusters appeared first on Julia's Cuisine.

As we’re heading into the second week of November, I’m starting to think ahead to the Holiday season and Cookies! If you’re a regular reader, you will probably know I love Christmas baking and have over 70 cookie recipes here on the website. So, I think now it’s time to add a few new things before the holiday season starts. It might be a little early for most, but for those avid holiday bakers out there, let’s dive right in!

What Are These Cookie Bars Like

• Difficulty – This recipe is pretty easy to make. But they do take time. There are two layers and the bars have to be baked in two different stages. Total time is about 1 hour.
• Taste – This is where a chocolate chip cookie meets a cream cheese filling. They are decadent, dense, sweet and a little over the top! Perfect for the Holidays.
• Serving – This recipe will make 25 dense little cookie bars. You can cut them bigger if you prefer. I find that cutting them small is the perfect size as these are very decadent and rich little cookie bars.

Ingredients To Make The Cream Cheese Chocolate Chip Squares

These cookies are made in two separate layers. Below, I’ll explain the ingredients for each layer.

For the cookie layer:

• Butter – Unsalted butter at room temperature.
• Sugar – This recipe uses a mix of granulated white sugar and brown sugar.
• Flour – All purpose flour works great for baking cookies.
• Baking soda – This is the leavening agent to help the cookies rise.
• Salt – Enhances the flavours in the cookie bars.
• Vanilla extract – Vanilla adds a lot of flavour to the cookie bars.
• Eggs – This recipes uses large eggs at room temperature.
• Chocolate chips – I used semi sweet chocolate chips.

Cream Cheese Layer:

• Cream cheese – Softened cream cheese at room temperature.
• Sugar – Granulated white sugar.
• Vanilla extract – Vanilla adds flavour to the cream cheese filling.
• Egg – I always use large eggs at room temperature for baking.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Prepare pan – Grease and line with parchment paper an 8 x 8 inch baking dish. Set aside. Preheat oven to 350 degrees F.
2. Combine dry ingredients – In a medium bowl, combine flour, baking soda and salt. Set aside.
3. Make cookie dough – In a large mixing bowl beat the butter on high speed for a minute or so. Add the brown sugar, granulated sugar, eggs and vanilla. Beat until mixture is combined, scraping sides of bowl occasionally. Stir in flour mixture until combined. Fold most of the chocolate chips. Leave a couple of tablespoons of chocolate chips for the top.
4. Bake cookie dough layer – Press about 3/4 of the cookie dough mixture into the bottom of the pan. Press it in as flat and evenly as you can. Bake in the preheated oven for about 10 minutes. Remove from oven and leave to cool.
5. Make cream cheese layer – In a medium mixing bowl, add the cream cheese and beat on high speed until smooth. Now add the egg, sugar, and vanilla. Continue to mix this on high speed until a smooth consistency forms.
6. Finish baking cookie bars – Pour the cream cheese mixture over the cooled cookie dough. Spoon over remaining cookie dough. Sprinkle remaining chocolate chips. Bake for about 30 minutes or until a toothpick inserted comes out clean.
7. Cool – Leave in pan to cool completely. Cut into 25 squares.
8. Serving/storage – Will keep in an airtight container in the fridge for about 5 days. Can be stored in the freezer.

Recipe Tips

• Use room temperature ingredients – Room temperature eggs and butter work best for baking cakes. Make sure to take your ingredients out of the fridge at least 30 – 40 minutes before using.
• Measure ingredients correctly – I like to weigh my ingredients (in the recipe card, the ingredients can be converted to metric with the click of a button). You get exact measurements every single time.
• Don’t over mix the batter – After adding the flour, just stir until combined. If you overmix, you will risk the cookies drying out when baking. To have a denser cookie, just fold the flour in until combined.
• Use parchment paper – To get the bars out of the pan easily, I recommend lining it with parchment paper before baking.
• Allow to cool completely – I strongly recommend allowing these to cool completely before cutting. If you cut them while they are still warm, they risk falling apart.

Substitutions

• Chocolate chips – You can use milk chocolate chips, white chocolate chips, dark chocolate chips or even butterscotch chips for these cookie bars.
• Pan size – I used an 8 x 8 inch baking pan. You could use a large cookie sheet. Just keep in mind they will be much flatter and will bake much quicker.

Serving and Storage

• Serving – These are best served after they cool down completely and set. They go great on their own or you can serve them with fresh whipped cream or ice cream.
• Storage
  • Store in the fridge – These are best kept in the fridge in an airtight container. They will keep for about five days and they will still be moist and not dry.
  • Store in the freezer – Store them in a freezer proof container and they will store in there for about a month. To defrost, just take them out and let them defrost naturally.

Frequently Asked Questions

Cream Cheese Brownies

The almighty Cream Cheese Brownies! My favourite brownie of all time. A dense and moist layered brownie with a chocolate brownie base and a cream cheese topping. They keep for almost a week in the fridge and they even freeze great.

Check out this recipe

Chewy Chocolate Chip Cookies

Sometimes, you just can't beat a good old fashioned Chewy Chocolate Chip Cookie! An all time favourite in my house and a recipe that spans more than 30 years old! If you're looking for a no fail cookie, make this one!

Check out this recipe

Chocolate Chip Cookie Recipe with Cream Cheese

A light and fluffy cookie studded with semi sweet chocolate chips. Make this Chocolate Chip Cookie Recipe with Cream Cheese soon!

Check out this recipe

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Cream Cheese Chocolate Chip Squares

I combined two of my kids' favourites and came up with these.  It's what you get when you cross a Cream Cheese Brownie with a Chocolate Chip Cookie!  They are more-ish and would make a great addition to any festivities this December.

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Course: Dessert, Snack

Keyword: bar cookies, christmas, cookies

Servings: 25 squares

Calories: 246kcal

Author: Julia Pinney

Ingredients

For the cookie layer:

• 1 Cup butter
• 3/4 Cup brown sugar
• 1/2 Cup white granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 Cups all purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 1/2 Cups chocolate chips

Cream Cheese Layer:

• 8 Ounces cream cheese full fat kind
• 1/3 Cup white sugar
• 1/2 teaspoon vanilla extract
• 1 egg large

US Customary – Metric

Instructions

• Grease and line with parchment paper an 8 x 8 inch baking dish. Set aside. Preheat oven to 350 degrees F.
• In a medium bowl, combine flour, baking soda and salt. Set aside.
• In a large mixing bowl beat the butter on high speed for a minute or so. Add the brown sugar, granulated sugar, eggs and vanilla. Beat until mixture is combined, scraping sides of bowl occasionally. Stir in flour mixture until combined. Fold most of the chocolate chips. Leave a couple of tablespoons of chocolate chips for the top.
• Press about 3/4 of the cookie dough mixture into the bottom of the pan. Press it in as flat and evenly as you can. Bake in the preheated oven for about 10 minutes. Remove from oven and leave to cool.
• In a medium mixing bowl, add the cream cheese and beat on high speed until smooth. Now add the egg, sugar, and vanilla. Continue to mix this on high speed until a smooth consistency forms.
• Pour the cream cheese mixture over the cooled cookie dough. Spoon over remaining cookie dough. Sprinkle remaining chocolate chips. Bake for about 30 minutes or until a toothpick inserted comes out clean.
• Leave in pan to cool completely. Cut into 25 squares.
• Will keep in an airtight container in the fridge for about 5 days. Can be stored in the freezer.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Cream Cheese Chocolate Chip Squares

Amount Per Serving (1 cookie)

Calories 246 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Cholesterol 51mg17%

Sodium 201mg9%

Potassium 41mg1%

Carbohydrates 29g10%

Fiber 1g4%

Sugar 20g22%

Protein 3g6%

Vitamin A 401IU8%

Vitamin C 1mg1%

Calcium 34mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks for Stopping By and Hope to See You Soon!

The post Cream Cheese Chocolate Chip Squares appeared first on Julia's Cuisine.

I’m bringing you another fun filled Halloween inspired recipe today. These are not only decadent and delicious, they are so cute. This is a great make ahead cookie dough to keep in the fridge and then get out to make with the kids. You can take your own spin on the decorating and use whatever kind of candy you prefer. Add these to your Halloween festivities this year with a few other dishes like the Easy Halloween Snack Board and the Witches Broomsticks Pretzel and Cheese Snacks!

What Are These Cookies Like

• Difficultly level – These are pretty easy cookies to make, but they do take a bit of time because the dough needs to be chilled for three hours and all the cookies are rolled into balls before baking.
• Taste – This a fudgy brownie turned into a cookie . These are quite a rich, decadent and chewy cookie.
• Serving – This recipe makes 32 good sized cookies. In the recipe card at the end of the post, you can easily scale up or down the recipe to suit your needs.

Ingredients

• All purpose flour – This is the most common type of flour used for baking and can be referred to as plain flour.
• Cocoa powder –  I used natural cocoa powder.
• Baking soda – This is a rising agent for the cookies.
• Salt – Regular table salt.
• Butter – Unsalted butter at room temperature.
• Chocolate – 8 oz milk chocolate divided in half, roughly chopped, half chopped into 1/4 inch pieces.
• Eggs – Room temperature large eggs are best for baking.
• Sugar – Granulated white sugar, which is the most commonly used sugar in baking.
• Vanilla extract – Adds and enhances flavours in baked goods.
• Candy eyes – I used small candy eyes to decorate the cookies.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Heat chocolate and butter – In a a double boiler set over a pan of simmering water, add the butter and 1/2 of the roughly chopped milk chocolate. Stir until it melts and remove from heat.
2. Combine dry ingredients – In a medium bowl, combine the flour, cocoa powder, baking soda and salt. Stir to combine and set aside.
3. Combine wet ingredients – Pour the chocolate mixture into a large mixing bowl and add the sugar, eggs, and vanilla. Mix on high speed until combined, about a minute.
4. Finish cookie dough – Gradually add the dry ingredients and mix on low speed until combined. Fold in remaining chocolate chunks.
5. Chill dough – Cover and refrigerate for at least 3 hours.
6. Preheat oven – Preheat oven to 350 degrees F/180 degrees C. Line a large baking tray with parchment paper.
7. Bake cookies – Scoop out the dough with a tablespoon and form into balls with your hands. I use a weigh scale and make them 30 grams. If using a cookie scoop, this would be a medium sized cookie scoop. Place on baking tray at least 3 inches apart. Bake for 10 – 12 minutes. The cookies will be soft when you remove them from the oven.
8. Cool and decorate – Leave to cool for 15 minutes on the baking tray. Use you decorative sugar eyes to gently press into the cooled cookies. Remove from tray and transfer to a cooling rack. Repeat for all cookies.

Recipe Tips

• Use room temperature butter and eggs – This allows the fat to be incorporated into the batter to make for even baking and the perfect cookie texture.
• Chill dough for two to three hours – It’s important for this dough to be cold so the cookies don’t spread out too much when baking. Warm cookie dough will result in the cookies spreading too big and losing their shape.
• Make ahead dough – You can make this cookie the day before and keep it in the fridge.
• Watch baking time – baking time varies from oven to oven. Be sure to check the cookies at 10 minutes. They will be look somewhat moist in the middle when they are done. They should appear to be slightly under baked when you take them out of the oven. They will set as they cool. Mine baked perfect at 12 minutes.
• Allow to set – It’s important to allow the cookies to set on the tray before adding the eyes or moving the cookies. This will take about 10 – 15 minutes.

Substitutions

• Cookie dough – I don’t recommend making any changes to the shortbread cookie dough.
• Milk chocolate chunks – For a different flavour, you could use semi sweet or even dark chocolate.
• Decorating – I used simple candy eyes, but you can decorate the cookies how you like with other types of candy or even sprinkles.

Serving and Storage

• Serving – These cookies are best served at room temperature.
• Give as a gift – Cookies are great for gifting through the holidays. Add these to a bigger cookie box or platter. Or gift them in a pretty box or bag all on their own.
• At room temperature – You can keep these cookies for about 3 – 4 days in an airtight container on the counter.
• In the fridge – Store them in an airtight container in the fridge up to a week.
• Freeze from fresh – You can freeze these cookies as soon as they cool down. Place them in an airtight container and store up to three months. Allow to defrost completely before serving.

Frequently Asked Questions

Halloween Nutella Puff Pastry

Make these easy Halloween Nutella Puff Pastry shapes to add to your celebrations this year. Using just four ingredients and put together pretty quickly. A spooktacular treat that kids and adults will love.

Check out this recipe

Halloween Mummy Rice Krispie Treats

These Halloween Mummy Rice Krispie Treats are a fun cookie to make with the kids. A rice krispie cookie topped with melted white chocolate and a few candy decorations for a spooktacular treat!

Check out this recipe

Double Chocolate Cupcakes

Say Boo! Bringing you these decadent Double Chocolate Cupcakes today in the festive spirit of Halloween. A moist chocolate cupcake made from scratch with a soft and chocolaty buttercream frosting. Topped off with a little Halloween motif for a ghoulish touch!

Check out this recipe

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Double Chocolate Halloween Cookies

Make these chewy Double Chocolate Halloween Cookies for a fun treat to add to your fun festive celebrations.

Prep Time20 minutes mins

Cook Time12 minutes mins

Chill time3 hours hrs

Total Time3 hours hrs 32 minutes mins

Course: Dessert

Cuisine: North American

Keyword: bar cookies, chocolate cookies, halloween

Servings: 32 cookies

Calories: 124kcal

Author: Julia Pinney

Ingredients

• 1 1/3 cups all purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter
• 8 oz milk chocolate divided in half, roughly chopped, half chopped into 1/4 inch pieces
• 2 large eggs at room temperature
• 1 1/2 cups granulated white sugar
• 1 teaspoon vanilla

US Customary – Metric

Instructions

• In a medium bowl, combine the flour, cocoa powder, baking soda and salt. Stir to combine and set aside.
• In a a double boiler set over a pan of simmering water, add the butter and 1/2 of the roughly chopped milk chocolate. Stir until it melts and remove from heat.
• Pour the chocolate mixture into a large mixing bowl and add the sugar, eggs, and vanilla. Mix on high speed until combined, about a minute.
• Gradually add the dry ingredients and mix on low speed until combined. Fold in remaining chocolate chunks.
• Cover and refrigerate for at least 3 hours.
• Preheat oven to 350 degrees F/180 degrees C. Line a large baking tray with parchment paper.
• Scoop out the dough with a tablespoon and form into balls with your hands. I use a weigh scale and make them 30 grams. If using a cookie scoop, this would be a medium sized cookie scoop. Place on baking tray at least 3 inches apart. Bake for 10 – 12 minutes. The cookies will be soft when you remove them from the oven.
• Leave to cool for 15 minutes on the baking tray. Use you decorative sugar eyes to gently press into the cooled cookies. Remove from tray and transfer to a cooling rack. Repeat for all cookies.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Double Chocolate Halloween Cookies

Amount Per Serving (1 cookie)

Calories 124 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 2g

Cholesterol 19mg6%

Sodium 82mg4%

Potassium 52mg1%

Carbohydrates 18g6%

Fiber 1g4%

Sugar 13g14%

Protein 2g4%

Vitamin A 106IU2%

Calcium 7mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Double Chocolate Halloween Cookies appeared first on Julia's Cuisine.