I’ve been churning out a lot of cookies lately, today is no exception.

These are brownie-like chocolate cookies with a Nutella disc on top. They aren’t as chocolate crazy as the cocoa dream cookies but they are far from underwhelming. I love the addition of the Nutella (if you don’t want to make the discs, you could just spread some Nutella on top of each cookie), it gives it a nice nut flavor without hiding the cocoa and milk chocolate elements.
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Before I go into this post, please do not let the “vegan” title of this post scare you away.

I’ve made a few vegan recipes on this blog, my favorite being this pumpkin bread. I hold vegan recipes to the same standards as non-vegan recipes because I know they can be just as delicious, or even more delicious, depending on how it’s done and the right flavors and ingredients, etc. People think vegan baked goods are dry, dense, inedible, but that just isn’t true. Try the pumpkin bread I mentioned, or try these sparkled ginger cookies, it’ll change your mind and you’ll realize you’ve been missing out.

And before you say “I don’t have all the weird ingredients they put in vegan things!!”, check your cabinet. Do you have sugar, flour, and other normal baking stapes? The only thing this specific recipe calls for that you might not have it soy milk, which can be replaced with an equal amount of whole milk.

These cookies are delicious, you don’t have to wait for anything to get to room temperature, and you can eat the dough without any health risk. What’s not to love?
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These cookies are adorably small, you can just pop one into your mouth and be done with it (or eat one after the other because they are so small and easy to eat). They are about the size of a quarter and topped with a chocolate chip for added flavor and cuteness.

The recipe makes 15 dozen, but if you don’t want to sit and roll them all out at once, you can wrap the dough in plastic wrap and freeze it for a week or two, probably up to a month. You could also make a bunch of tiny cookies and then make bigger ones topped with hershey kisses.
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Cookie season is in full swing and it’s time to get those cookie sheets warm and fill your belly with fresh baked cookies.

It’s important to taste test things before you give them to your loved ones, I won’t tell if you eat a cookie or two or thirty before wrapping them up.

Let’s start with something easy, these cocoa dream cookies. It’ll get you back into the swing of things before we start having to roll out dough and use cookie cutters and piping tips. They come together quickly and bake up into delicious chocolate goodness, a crispy outside with a soft, chewy center. You can add chocolate chips to bring these over the top into a real “cocoa dream”. It’s the holidays, indulge a little.
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The holidays are rolling in and I wanted to get a head start with this chocolate gingerbread bar recipe. Almost like a brownie, these cookie bars have a kick of holiday spices and molasses to give it a gingerbread feel.

Gingerbread is one of my favorite flavors. Gingerbread cookies, doughnuts, cupcakes, I’m in love. Especially those massive gingerbread men covered in icing…I can’t resist. I saw this recipe and bookmarked it with an empty butter box so I could make it the next day (that was the closest thing to me at the time…is that weird?)
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I’ve never once tried to conceal my love of butterscotch.

Butterscotch cream pudding to this butterscotch chip cookie cake and everywhere in between, I love butterscotch.

I also love cookie cake, so I made this in the shape of a heart.

The cookie dough comes together quickly and it only takes about 10 minutes to bake, it’s a great last minute thing or a quick treat to whip up, if you don’t have the pan (which you can buy here, on amazon) then you could just drop these on a pan and bake them as cookies.
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I don’t have a bunch of pictures of the process or a bunch of things to say.

Just make these cookies. Trust me. Click through for the recipe.
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