Sometimes I work really hard to stay on track with my eating, which in our house means great protein, lots of fruits and veggies and dessert only once or twice a week. It’s not about size, but about how I feel. I notice such a huge difference in how I feel. The better I eat the better I sleep, I have more energy during the day and I don’t get sick as much. And then chocolate cookies and cream cookies happen and suddenly I want to shovel them into my face faster than lightening.
And it doesn’t help that Cade is a totally cookie lover. He can pass up many a dessert but put cookies or ice cream in front of him and he’s a goner.
And with soft, chocolatey cookes with little nuggets of creamy cookies and cream candy bars can you blame us? I let the kids unwrap them all and break them into pieces too which while half end up in their mouths it also gives them something to do so I don’t hear, “I’m bored, what can I do that’s fun”. That phrase is like nails on a chalkboard to a mom. Am I right?
How Long Will Cookies Keep?
Crisp cookies should be kept in a loosely covered container in order to retain crispness.
Soft cookies should be kept in an airtight container.
Freshly baked cookies will last for about 2 to 3 weeks at normal room temperature.
Can Cookies Be Frozen?
For best freezing results, place the cookies in a single layer on a baking sheet in the freezer for a couple of hours.
When they are frozen, transfer the cookies into plastic freezer bags or airtight freezer containers.
Cookies will keep for 3 months in the freezer.
Do Cookie Sheets Need to Be Greased?
Most cookie recipes call for ungreased cookie sheets because the dough has enough fat to keep the cookies from sticking.
If you grease the cookie sheet when the recipe calls for an ungreased sheet, your cookies could spread too much and turn out thin or flat.
Chocolate Cookies and Cream Cookies
- 3/4 cup butter, softened
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1 large egg
- 3/4 teaspoon vanilla extract
- 1 cup all purpose flour like Gold Medal
- 1/4 cup cocoa
- 3 tablespoons instant chocolate pudding mix
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 3/4 cup mini chocolate chips
- 1 cup Cookies and Cream candy bars broken into pieces
- Preheat the oven to 350 degrees.
- Line two baking sheets with parchment paper or silpats.
- In a bowl of a standing mixer, cream the butter until smooth.
- Scrape down the sides of the bowl and add the sugars, beating for 30 seconds or until smooth (this could take up to 60 seconds).
- Add the egg, and vanilla and beat again until smooth.
- In a small bowl, whisk together the flour, cocoa, pudding, salt, and baking soda.
- Add the dry ingredients to the wet ingredients and mix until just combined then add the cookies and cream bits and fold in.
- Using a cookie scoop to make the perfect ball, scoop the cookies onto the baking sheet.
- Bake for 8-10 minutes and allow to cool for 3 minutes then remove to a cooling rack and repeat with remaining dough.
Amount Per Serving:Calories: 135 Saturated Fat: 0g Cholesterol: 19.2mg Sodium: 0mg Carbohydrates: 16.1g Fiber: 0.9g Sugar: 11.4g Protein: 1.4g