cookie Archives » Kay's Clean Eats

Chocolate Crinkle Cookies

Out of all the Christmas cookies, Chocolate Crinkle Cookies always goes the quickest around here! Its one of the cookies that can technically be a brownie but has that perfect crispy edge cookie bite. It’s deep chocolate flavor and tender center make so irresistible!

chocolate crinkle cookies

Chocolate Crinkle Cookies are a must-have recipe in your recipe box. It’s one you will always use.

Every time I am baking you better believe I have my side-kick Fiori with me! She is my right hand in the kitchen these days whether I like it or not, ha! At this rate, you might see her on Food Networks Kids Baking Championships by the time she’s a 6 yr old. For now, you can watch her kitchen takeovers on my Instagram stories! Together we make a great team, a royal mess, and some pretty damn good Chocolate Crinkle Cookies. 

chocolate crinkle cookies

The kids love seeing the cookies go in white and come out like an earthquake, you know just some of my kitchen magic! My son prefers to call these earthquake cookies and I kinda dig it! He on the other hand never wants to help in the kitchen but somehow magically appears when the food is ready, ha!chocolate crinkle cookies

 

Ingredients Needed For the Recipe

  • unsweetened cocoa powder
  • all-purpose flour
  • eggs
  • light brown sugar
  • vanilla extract
  • baking powder
  • baking soda
  • butter
  • chocolate chips

How do You Make Chocolate Crinkle Cookies

  • Preheat the oven to 350 degrees F and prepare two cookie sheets with parchment paper. 
  • Whisk together flour, baking soda, baking powder, cocoa, and salt in a bowl.
  • In a separate bowl whisk together sugar, eggs, and vanilla extract.
  • In a small saucepan melt butter, turn off the heat and pour in chocolate chips, whisk together till melted.  
  • Pour the melted chocolate into the sugar mixture and whisk till combined.
  • Fold in the flour mixture. 
  • Let batter sit for 10-12 minutes. (do not skip this step)
  • In a separate shallow dish combine granulated sugar and confectioners sugar.
  • Using a cookie dough scoop or a spoon drop cookie dough balls into sugar and roll and coat.
  • Transfer cookies to prepared sheets and place them2 inches apart.
  • Bake one sheet at a time for 10-12 minutes or until puffed and cracked. (you want the centers to remain soft)
  • Let cool completely before serving.inside chocolate crinkle cookie

Tips

Do not skip letting the dough sit for 10-12 minutes, otherwise, the dough will be way too sticky to work with. Alternatively, you can also place the cookie dough in the fridge to set. 

Love desserts also try, Easy Sugar Cookies + Glaze or Cranberry White Chocolate Blondies.

Yield: 22 cookies

Chocolate Crinkle Cookies

Chocolate Crinkle Cookies

 These Chocolate Crinkle Cookies have the best brownie-like center and crispy edges. One of our favorite Christmas cookies they are sure to satisfy!

Prep Time 15 minutes
Cook Time 24 minutes
Additional Time 10 minutes
Total Time 49 minutes

Ingredients

  • 1 cup flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of salt
  • 3 eggs
  • 1 cup light brown sugar
  • 1 tsp vanilla extract
  • 4 tbsp butter
  • 1/2 cup unsweetened chocolate chips
  • Sugar Coating:
  • 1/3 cup granulated sugar
  • 1/3 cup powdered sugar

Instructions

    Preheat the oven to 350 degrees F and prepare to cookie sheets with parchment paper. 
    Whisk together flour, baking soda, baking powder, cocoa, and salt in a bowl.
    In a separate bowl whisk together sugar, eggs, and vanilla extract.
    In a small saucepan melt butter, turn off the heat and pour in chocolate chips, whisk together till melted.  
    Pour the melted chocolate into the sugar mixture and whisk till combined.
    Fold in the flour mixture. 
    Let batter sit for 10-12 minutes. (do not skip this step)
    In a separate shallow dish combine granulated sugar and confectioners sugar.
    Using a cookie dough scoop or a spoon drop cookie dough balls into sugar and roll and coat.

Nutrition Information:

Yield:

26 cookies

Serving Size:

1

Amount Per Serving: Calories: 113 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 26mg Sodium: 79mg Carbohydrates: 17g Net Carbohydrates: 0g Fiber: 1g Sugar: 11g Sugar Alcohols: 0g Protein: 2g

cookie pin

 

Easy Sugar Cookies + Glaze

Sugar cookies are the perfect year-round holiday cookie! They are, soft, chewy, sweet, and oh so much fun to decorate with your family and friends! 

The way sugar cookies can be shaped is endless. Because Christmas is around the corner Fiori my daughter and I had a little Christmas baking session. Baking with a four-year-old is messy we got sprinkles and flour everywhere but the joy in her face was all worth it! We picked our favorite Christmas cookies cut-outs and went to town! 

Do not skip the chilling process this will help the cookie keep the shape and not fall flat when baking. When baking sugar cookies I find it super helpful to use my best cookie sheets. Nobody likes a rock hard burnt edged sugar cookie. These sugar cookies do not disappoint you will use this recipe year-round!

Christmas season is my absolute favorite time of year. One of my favorite traditions is sitting around the table, listening to Christmas music while sipping hot cocoa and frosting sugar cookies. It just feels so cozy this time of year!

For the glaze, I took a spin on marble! MARBLE is my absolute favorite, something about it just makes me say WOW! I have a dream kitchen guys it includes marble and eco-friendly everything, think marble, matte black fixtures with a mix of light bamboo, ha! I may have just lost half of you, haha! Okay, back to the sugar cookies glaze it is easy to marble just a few drops of your favorite food coloring. 

Just look at that marble😍😍😍

How to make Sugar Cookies:

  • Using an electric mixer mix flour sugar and salt till combined, about 15 seconds.
  • With the mixer on low add in your butter pieces, beat the mixture till crumbly, about 2 minutes.
  • Add in the vanilla extract and cream cheese, beat until dough starts looking crumbly about 45 seconds.
  • Knead dough by hand and form into a cohesive ball. Transfer to a cutting board and cut in half. 
  •  Form both balls into flat disks and place them in plastic wrap.   Refrigerate for 30 minutes ( dough can be refrigerated for up to 3 days or frozen for up to 1 month).

Baking:

  • Adjust oven rack to middle and preheat oven to 375 degrees F. Prepare 2 cookie sheets with nonstick spray or parchment paper.
  • Working with one disk on a clean surface. Flour your surface and roll your dough 1/8 inch thick. 
  • Use cookie cutters to cut shapes from the dough. Peel away scrapes with a thin metal spatula. Space cookies 1 inch apart on cookie sheet.  With the scrapes pat together, roll, and use cookie-cutter, repeat till done.
  • Bake cookies 1 sheet at a time for 8-10 minutes rotate sheet halfway through baking. Let cookies cool for 5 minutes before transferring to a wire rack. Let cookies completely cool before glazing.

For the marble glaze:

  • Whisk confectioners sugar and milk together till combined, no clumps. 
  • Pour enough glaze to dip your cookie in a shallow bowl. Add just as few drops of food coloring and with a toothpick barley swirl.
  • Carefully dip the tops of your cookies into the glaze then remove allowing the excess to drip off.
  • Transfer to a wire rack at let set. It takes about an hour to set, let them completely set before storing them in Tupperware.

Love delicious cookies recipes also try, The BEST Vegan Rocky Road Cookies!

Yield: 34 cookies

Easy Sugar Cookies + Glaze

Easy Sugar Cookies + Glaze

Sugar cookies are the perfect year-round holiday cookie! They are, soft, chewy, sweet, and oh so much fun to decorate with your family and friends! 

Prep Time 12 minutes
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 52 minutes

Ingredients

  • 1/2 cup sugar
  • 1/8 cup light brown sugar
  • 2 sticks of unsalted butter softened, cut into 16 pieces (16 tbsp)
  • 2 oz cream cheese
  • 1/2 tbsp vanilla extract
  • 2 1/3 cups flour
  • dash of salt
  • For the glaze:
  • 1 1/2 cups confectioners sugar
  • 4 tbsp milk
  • natural food coloring

Instructions

    For the cookies:

    Using an electric mixer mix flour, sugar, and salt till combined, about 15 seconds.
    With the mixer on low add in your butter pieces, beat the mixture till crumbly, about 2 minutes.
    Add in the vanilla extract and cream cheese, beat until dough starts looking crumbly about 45 seconds.
    Knead dough by hand and form into a cohesive ball. Transfer to a cutting board and cut in half. 
     Form both balls into flat disks and place them in plastic wrap.  
    Refrigerate for 30 minutes ( dough can be refrigerated for up to 3 days or frozen for up to 1 month)
    Adjust oven rack to middle and preheat oven to 375 degrees F. Prepare 2 cookie sheets with nonstick spray or parchment paper.
    Working with one disk on a clean surface. Flour your surface and roll your dough 1/8 inch thick. 
    Use cookie cutters to cut shapes from the dough. Peel away scrapes with a thin metal spatula. Space cookies 1 inch apart on cookie sheet. 
    With the scrapes pat together, roll, and use cookie-cutter, repeat till done.
    Bake cookies 1 sheet at a time for 8-10 minutes rotate sheet halfway through baking. Let cookies cool for 5 minutes before transferring to a wire rack. Let cookies completely cool before glazing.

    For the marble glaze:

    Whisk confectioners sugar and milk together till combined, no clumps. 
    Pour enough glaze to dip your cookie in a shallow bowl. Add just as few drops of food coloring and with a toothpick barley swirl. (refer to post for pictures)
    Carefully dip the tops of your cookies into the glaze then remove allowing the excess to drip off.
    Transfer to a wire rack at let set. It takes about an hour to set, let them completely set before storing them in Tupperware.

Nutrition Information:

Yield:

36

Serving Size:

1

Amount Per Serving: Calories: 94 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 15mg Sodium: 6mg Carbohydrates: 10g Net Carbohydrates: 0g Fiber: 0g Sugar: 3g Sugar Alcohols: 0g Protein: 1g

Cranberry White Chocolate Blondies

These Cranberry White Chocolate Blondies are so moist and delicious. Loaded with white chocolate and cranberries these soft and chewy blondies are perfect for the holidays. 

Cranberry White Chocolate Blondies have the perfect moist center with the best crispy edges. These sweet treats will be the star of any holiday party. I used light brown sugar and it gives them that perfect chewy factor. Think of these as brownies fraternal twin sister, the same inside but different outsides!

Just like Brownies, Cranberry White Chocolate Blondies are easy to make. This is a holiday cookie bar that everyone will be wowed by!! My kids will not eat cranberries but they love these! For my holiday cookie exchange party everyone always asks for these in particular year after year! However, don’t limit these just for holidays, Cranberry White Chocolate Blondies can be enjoyed any time!

The combination of Cranberry and White Chocolate is a match made in a blissful winter wonderland! These blondies can be eaten straight out of the oven with a scoop of ice cream, OH MY YUM! I’ve sprinkled mine with sea salt once they are baked DO NOT skip this step it brings together all the amazing flavors. You will taste sweet, salty, and tart, like a said a match make in a blissful magical wonderland!

To make Cranberry White Chocolate Blondies you will need:

  • electric hand mixer
  • medium-size mixing bowl
  • parchment paper
  • 8×8 baking tin

How to make cranberry white chocolate blondies:

This is an easy one-bowl recipe!

  1.  First, cream together your butter and sugar with an electric hand mixer. Then add your eggs and vanilla extract.
  2. Continue to mix those ingredients till combined. 
  3. Add in flour and baking powder, mix till just combined.
  4. Fold in your cranberries and white chocolate chips. 
  5. Transfer batter to your baking tin, the batter is sticky so spray hands with nonstick spray, you will thank me later, and even out the batter. 
  6. Bake 😊 

How do I bake a blondie:

I highly recommend using parchment paper in your baking tin! It makes for easy removal and clean up!

Also, if your using a glass baking dish your blondies will take an additional 18-25 minutes of baking time. It is easier to overcook blondies and brownies in a glass pan because it takes longer for the center to cook. My recommendation is to use a metal baking tin. 

Love blondies, also try Paleo Chocolate Chip Cookie Bars.

Yield: 16 bars

Cranberry White Chocolate Blondies

Cranberry White Chocolate Blondies

The most delicious, moist, chewy blondies. Loaded with cranberry and white chocolate, these are soon to be your new favorites!

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 1/2 cup butter ( 1 stick)
  • 1 1/3 cup light brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/2 tsp baking powder
  • 2 cups flour
  • 1/2 cup white chocolate chips
  • 1/3 cup cranberries
  • Sea Salt to sprinkle on once baked

Instructions

    Preheat your oven to 350 degrees F. Line your 8x8 baking dish with parchment paper.
    With an electric hand mixer cream together your butter and sugar.
    Then add your eggs and vanilla extract. Continue to mix those ingredients together till combined. Add in flour and baking powder, mix till just combined. Fold in your cranberries and white chocolate chips. Transfer batter to your baking tin, the batter is sticky so spray hands with nonstick spray, you will thank me later, and even out batter into one smooth layer. Bake for 25 minutes, or until a toothpick comes out clean.
    Sprinkle with salt and enjoy!

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 204 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 40mg Sodium: 79mg Carbohydrates: 30g Net Carbohydrates: 0g Fiber: 1g Sugar: 18g Sugar Alcohols: 0g Protein: 3g

Paleo Chocolate Chip Cookie Bars

Paleo Chocolate Chip Cookie Bars are soft, chewy, and loaded with gooey chocolate and pieces of walnut.   This recipe is gluten-free + refined sugar-free and ready in 30 minutes!

Hand’s down my new favorite cookie bar and its just a bonus that it is paleo! The texture is soft with crisp edges the way a cookie bar should be. Taste is naturally sweet from coconut sugar which can equally be subbed for brown sugar. I added walnuts because chocolate chip cookies with walnuts happen to be my favorite! So I figured why not add them to these amazing bars!

Lately at night once the day is officially over for me, kids asleep 😴, and the kitchen is clean I like to unwind. Recently its been me, the couch, a cup of peppermint tea and a baked good, damn that sweet tooth! I try to keep my late-night treats as healthy as I can but still satisfying. As I was sipping my tea all I wanted was a chocolate chip cookie last night so I got up and these glorious Paleo Chocolate Chip Cookie Bars were born!! So much for unwinding haha! 😆 I tore up my small kitchen up at 9 pm but it was so worth it and so much better than eating my husband’s stash of double stuffed Oreos!

Make sure you use blanched almond flour because the almond meal is gritty! You can use grass-fed butter or ghee personally I like the flavor of grass-fed butter better.  All your going to need is an electric hand mixer, a mixing bowl, and a tin baking dish!

So are you ready for some of the best Paleo Chocolate Chip Cookie bars?

ENJOY!

If you make this recipe, share a photo on social media tagging @kayscleaneats and using the hashtag #kayscleaneats. 

Yield: 12 cookie bars

Paleo Chocolate Chip Cookie Bars

Paleo Chocolate Chip Cookie Bars

Paleo Chocolate Chip Cookie Bars are irresistibly soft, chewy, and loaded with gooey chocolate and crunchy walnuts. This recipe is gluten-free + refined sugar-free and ready in 30 minutes!

Prep Time 7 minutes
Cook Time 23 minutes
Total Time 30 minutes

Ingredients

  • 1/2 cup grass-fed butter at room temperature
  • 1/2 cup coconut sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 cup coconut flour
  • 1 1/2 cups almond flour blanched
  • pinch of pink salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 cup chocolate chips
  • 1/4 cup walnut pieces

Instructions

  1. Preheat the oven to 350 degrees F. Line your 8 x 8 baking dish with parchment paper and set aside.
  2. Using a hand mixer (can use stand mixer too) mix together your butter and coconut sugar until well combined. Add is your eggs and vanilla extract keep mixing till just combined.
  3. Add in your, coconut flour, almond flour, salt, baking soda, and baking powder. Beat until combined.
  4. Fold in your chocolate chips and walnuts.
  5. Transfer your cookie dough to prepared pan and smooth out into an even layer.
  6. Bake on the center rack of your oven for 22-27 minutes, until edges are golden and your content with the gooeyness of your cookie bars!
  7. Allow bars to completely cool before serving. Paleo flours crumble easy so it is important to let cool unless you are going to eat it hot with a scoop of ice cream! In that case, scoop out your cookie with a spoon.

Nutrition Information:

Yield:

12

Serving Size:

12 cookie bars

Amount Per Serving: Calories: 222