Instant espresso counteracts sweet toffee bits in these speckled drop cookies.
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These chewy, coconut oatmeal cookies are bursting with chocolate chips—plus they're vegan too!
I've written about Chocolate Covered Potato Chips for this column, but my first introduction to chocolate + potato chips came in the form of Potato Chip cookies. When Dad bought our family 101 Perfect Chocolate Chip Cookies by Gwen W. Steege, my younger brother commandeered the book and insisted on making the potato chip cookies. This was sometime in the mid-to-late 90s. Sweet and salty desserts weren't nearly as mainstream as they are today. I thought 1) my brother was crazy and 2) potato chip cookies were some sort of nouveau cookie addition. I couldn't have been more wrong on both counts.
For those times you want thick and chunky cookies packed with chocolate chips and walnuts.
Is there anything better than a drop cookie? No rolling, cutting, or fumbling to transfer those delicate shapes to the cookie sheet. Just scoop and bake. You're now roughly 12 minutes away from indulgence.
Let me introduce what is bound to become a new classic: The Chocolate Drop S'mores Pop-Tart Cookie. It's a mouthful in more ways than one, a taste so wholly unholy that while part of you may cry—no, most of you will cry for s'more.
August is prime time for zucchini. And such proliferation means that means that after you're done making healthy summer pastas, salads, grilled vegetables and wholesome stir-fry dishes, you'll still have plenty left over to make dessert.