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Cooking Ideas corner, NY, New York, NY (2024)

12/20/2024

Pinto Beans, Green Chile and Beef soup
Warm, hearty, and packed with bold flavors—this Slow Cooker Pinto Beans, Green Chile, and Beef is a true comfort meal! 🍲✨
Ingredients:
1 lb ground beef
1 medium onion, diced
4 cups cooked pinto beans (or 2 cans, 15 oz each, drained and rinsed)
1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
1 can (4 oz) diced green chilies
2 cups beef broth
1 teaspoon chili powder

12/19/2024

S'mores Sushi 🍫🔥✨

This playful S'mores Sushi combines the classic flavors of graham crackers, marshmallows, and chocolate in a fun, sushi-inspired dessert. Perfect for parties, kids, or a creative twist on a campfire favorite!

Ingredients
For the "Sushi":
• 10 large marshmallows
• 1 1/2 cups crispy rice cereal
• 1/4 cup unsalted butter, melted
• 4 graham crackers, crushed into fine crumbs
• 1/2 cup semi-sweet chocolate chips, melted

Optional Garnish:
• Mini marshmallows
• Additional graham cracker crumbs
• Drizzle of melted chocolate

Directions
1. Prepare the Marshmallow Base:
• In a microwave-safe bowl, melt the marshmallows and butter in 30-second intervals, stirring after each, until smooth.
• Quickly stir in the crispy rice cereal and graham cracker crumbs until well combined.

2. Form the "Sushi Rolls":
• Place a sheet of parchment paper on a flat surface. Spread the mixture evenly into a thin rectangle (about 1/4-inch thick).
• Drizzle the melted chocolate over the mixture, spreading it evenly.

3. Roll and Chill:
• Starting from one long edge, carefully roll the mixture into a tight log using the parchment paper to help guide it.
• Wrap the roll in the parchment paper and refrigerate for 20-30 minutes, or until firm.

4. Slice and Serve:
• Remove the roll from the refrigerator and slice it into 1-inch pieces to resemble sushi rolls. Garnish with mini marshmallows, extra graham cracker crumbs, or a drizzle of melted chocolate if desired.

Serve
Serve these fun and delicious S'mores Sushi bites as a unique dessert for parties, movie nights, or anytime you want a sweet twist on a classic treat!

Storage
• Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Kcal: 110 kcal per piece
Servings: 12

12/19/2024

Cheesy Ground Beef Delight Wrap with Creamy Sauce
Ingredients:
1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp smoked paprika
1 tsp onion powder
Salt and pepper to taste
1/4 cup ketchup
1/4 cup mayonnaise
2 tbsp mustard
2 cups shredded cheddar cheese
4 large flour tortillas
1/2 cup creamy cheese sauce (store-bought or homemade)
Directions:
Heat a skillet over medium heat and cook ground beef until browned, breaking it apart into small crumbles.
Add onion and garlic to the beef. Cook until softened, about 2 minutes.
Season the mixture with smoked paprika, onion powder, salt, and pepper. Stir well.
Stir in ketchup, mayonnaise, and mustard to create a savory sauce. Mix thoroughly with the beef mixture.
Warm the flour tortillas and layer them with cheddar cheese.
Spoon the beef mixture onto the tortillas and wrap tightly like a burrito.
Drizzle creamy cheese sauce generously over the wraps.
Serve immediately while warm and gooey.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 480 kcal | Servings: 4 servings

12/19/2024

Creamy Garlic Parmesan Sausage and Fettuccine

Ingredients:

1 lb fettuccine pasta
1 lb Italian sausage (mild or spicy), casings removed
3 tablespoons butter
4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1/4 teaspoon red pepper flakes (optional)
Fresh parsley, chopped, for garnish

Directions:

Cook the fettuccine pasta according to the package instructions. Drain and set aside, reserving about 1/2 cup of pasta water.
In a large skillet, cook the sausage over medium heat, breaking it up with a spoon as it cooks, until browned and cooked through (about 7-8 minutes). Remove the sausage from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
Stir in the heavy cream, garlic powder, onion powder, salt, pepper, and red pepper flakes (if using). Let the mixture simmer for 3-4 minutes, until slightly thickened.
Reduce the heat to low and stir in the Parmesan cheese, allowing it to melt into the sauce.
Add the cooked sausage back into the skillet, then toss in the cooked fettuccine pasta. Stir to coat the pasta and sausage in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Garnish with chopped parsley and extra Parmesan cheese, if desired.
Serve immediately and enjoy!

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Servings: 4-6

12/18/2024

Christmas Sugar Cookie Bars
These festive Christmas Sugar Cookie Bars are soft, sweet, and loaded with holiday cheer. With a buttery base, sweet frosting, and colorful sprinkles, they make the perfect holiday treat to share with family and friends.
Recipe
Ingredients:
For the Bars:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1/4 cup sour cream or plain yogurt
For the Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
Red and green sprinkles (for decoration)
Directions:
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper or grease it with non-stick spray.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.
Add the egg, vanilla extract, and almond extract (if using), and beat until combined.
Stir in the sour cream or yogurt until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. The dough will be thick.
Press the dough evenly into the prepared baking dish. Bake for 20-25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
Let the bars cool completely in the pan on a wire rack.
While the bars are cooling, prepare the frosting: In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, milk, vanilla extract, and almond extract (if using), and beat until smooth and fluffy.
Once the bars have cooled, spread the frosting evenly over the top.
Decorate with red and green sprinkles to make them extra festive.
Cut into squares and serve.
Prep Time: 15 minutes | Baking Time: 20-25 minutes | Total Time: 45 minutes

Kcal: 220 kcal | Servings: 16 bars

"

12/17/2024

Bacon Cheeseburger Noodle Bake

Ingredients:

8 oz elbow macaroni
1 lb ground beef
1/2 cup onion, chopped
4 strips bacon, cooked and crumbled
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup ketchup
1 tbsp mustard
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 cup milk
Salt and pepper to taste
Directions:

Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
Cook the elbow macaroni according to package instructions. Drain and set aside.
In a large skillet, brown the ground beef over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Drain any excess fat.
Stir in the crumbled bacon, ketchup, mustard, garlic powder, onion powder, and salt and pepper. Simmer for 5 minutes.
In a large bowl, combine the cooked macaroni and beef mixture. Add the milk and stir to combine.
Transfer the mixture into the prepared baking dish and top with shredded cheddar and mozzarella cheeses.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Let cool for a few minutes before serving.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 450 kcal per serving | Servings: 6 servings

12/17/2024

These festive bites are a holiday must! A mix of peanut butter, Rice Krispies, and pecans, dipped in rich chocolate and topped with holiday sprinkles. So easy and delicious!

Christmas Chocolate Rice Krispie Balls 🎄

Ingredients:
• ½ cup peanut butter
• 3 tbsp. butter (softened)
• 1 tsp vanilla
• 1 cup Rice Krispies
• ½ cup chopped pecans
• 1 cup shredded coconut

For the coating:
• 1 package chocolate chips
• 1 square sweet chocolate

Instructions:
Mix Ingredients: Combine peanut butter, butter, vanilla, Rice Krispies, pecans, and coconut. Refrigerate for 30 minutes.
Form Balls: Shape the mixture into festive holiday-themed balls (consider rolling in red or green sprinkles for extra Christmas flair!) and chill for 1 hour.
Melt Chocolate: In a double boiler, melt chocolate chips and sweet chocolate on low heat.
Coat: Dip each ball into the chocolate, using a fork to roll. Place on parchment paper and decorate with festive sprinkles or mini holiday decorations.
Chill: Let set in the fridge. Freeze for longer storage.
Enjoy these sweet, festive treats! 𝗦𝗮𝘃𝗲 & 𝘀𝗵𝗮𝗿𝗲 𝘁𝗵𝗶𝘀 𝗲𝗮𝘀𝘆 𝗿𝗲𝗰𝗶𝗽𝗲! ❤️

12/16/2024

Christmas Cherry Shortbread Cookies 🍒🎄✨

These Christmas Cherry Shortbread Cookies are buttery, crumbly, and speckled with vibrant maraschino cherries. A festive addition to any holiday cookie tray!

Ingredients
For the Cookies:
• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup chopped maraschino cherries, drained and patted dry

Optional Garnish:
• 1/4 cup white chocolate, melted (for drizzling)
• Holiday sprinkles

Directions
1. Preheat the Oven:
• Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

2. Cream the Butter and Sugar:
• In a large mixing bowl, beat the softened butter and powdered sugar until light and fluffy. Mix in the vanilla extract.

3. Combine the Dry Ingredients:
• Gradually add the flour and salt to the butter mixture, mixing until a soft dough forms.

4. Fold in the Cherries:
• Gently fold the chopped maraschino cherries into the dough, ensuring even distribution.

5. Shape the Cookies:
• Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheets about 2 inches apart. Flatten slightly with the palm of your hand.

6. Bake the Cookies:
• Bake for 12-15 minutes, or until the edges are lightly golden.

7. Cool and Garnish:
• Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
• If desired, drizzle with melted white chocolate and decorate with holiday sprinkles.

Serve
These cookies are perfect for holiday gatherings, gifting, or enjoying with a warm cup of cocoa!

Storage
• Store in an airtight container at room temperature for up to 1 week.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Kcal: 120 kcal per cookie
Servings: 24

12/15/2024

🍫 Peppermint Oreo Bark 🍫
Ingredients
16 oz white chocolate or white candy melts
1/2 teaspoon peppermint extract (optional, for added flavor)
12 Oreo cookies, roughly chopped
1/4 cup crushed peppermint candies or candy canes
2 oz dark chocolate (optional, for drizzling)
Directions
1. Prepare the Base

Line a large baking sheet with parchment paper or a silicone baking mat.
2. Melt the White Chocolate

Place the white chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until smooth and fully melted. Avoid overheating to prevent seizing.
Stir in the peppermint extract, if using, for extra minty flavor.
3. Add the Oreos

Fold the chopped Oreo cookies into the melted white chocolate, ensuring they are evenly coated.
4. Spread the Mixture

Pour the white chocolate and Oreo mixture onto the prepared baking sheet. Use a spatula to spread it into an even layer, about 1/4-inch thick.
5. Add the Toppings

Sprinkle the crushed peppermint candies evenly over the top. Press them lightly into the bark to ensure they stick.
If using dark chocolate, melt it in the microwave and drizzle it over the bark for a decorative touch.
6. Set and Break

Allow the bark to set at room temperature for 1 hour, or refrigerate for 20–30 minutes until firm.
Once hardened, break the bark into pieces by hand or use a sharp knife for cleaner cuts.
7. Serve and Enjoy

Serve this festive bark immediately or package it up as a thoughtful edible gift!
⏰ Prep Time: 10 minutes | Chill Time: 30 minutes | Total Time: 40 minutes
🔥 Kcal: Approximately 220 per serving | 🍽️ Servings: 12 pieces

Helpful Tips:
Make It Colorful: Add red or green sprinkles for an extra festive look.
Storage Tip: Store the bark in an airtight container at room temperature for up to 1 week, or refrigerate for a longer shelf life.

12/15/2024

🍋 Lemon Cream Cheese Bread
A moist and tangy treat with a creamy center, perfect for breakfast or dessert!

Ingredients
For the bread:
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup freshly squeezed lemon juice
- 1 tbsp lemon zest
- 1/2 cup milk

For the cream cheese filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract

For the glaze:
- 1 cup powdered sugar
- 2–3 tbsp freshly squeezed lemon juice

Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. In a medium bowl, mix flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, lemon juice, and lemon zest. Gradually add the dry ingredients, alternating with milk, until just combined.
4. In a separate bowl, whisk cream cheese, sugar, egg, and vanilla extract until smooth.
5. Pour half the bread batter into the loaf pan. Spread the cream cheese mixture evenly over the batter. Top with the remaining batter, spreading to cover the filling.
6. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool completely before glazing.
7. For the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled bread.

Tips
- Add poppy seeds to the batter for a fun texture.
- Store in the refrigerator for up to 5 days.
- Serve slightly chilled or at room temperature for the best flavor.

Enjoy a slice of this tangy Lemon Cream Cheese Bread with your favorite tea or coffee!

12/15/2024

Shrimp Boil Foil Packets

Ingredients:

1 pound baby red potatoes, halved
1 (12-oz) package smoked sausage
1 pound uncooked peeled and deveined extra-large shrimp
2 ears fresh corn, cut into 1-inch pieces
1 yellow onion, peeled, halved, and thinly sliced
2 cloves garlic, minced
1 tablespoon Old Bay seasoning or Cajun seasoning (or both to taste)
½ teaspoon garlic powder
1 tablespoon oil
Salt and pepper, to taste
4 tablespoons butter
1 lemon, cut into 8 wedges
2 tablespoons chopped fresh parsley (optional, for serving)
Instructions:

Place the potatoes in a microwave-safe bowl and microwave on HIGH for 5-6 minutes, or boil on the stove in salted water for 8-10 minutes. Set aside to cool for 10 minutes.
Preheat the oven or grill to 425°F.
In a large bowl, combine the cooled potatoes, sausage, shrimp, corn, onion, garlic, Old Bay or Cajun seasoning, garlic powder, oil, salt, and pepper. Toss to coat evenly.
Tear off 4 large pieces of aluminum foil, at least 18 inches long each. Divide the potato mixture evenly among the foil pieces.
Top each portion with 1 tablespoon of butter and the juice from 1 lemon wedge. Fold and crimp the edges of each foil piece to create tightly sealed, leak-proof packets.
Place the foil packets on the grill or in the oven and cook for 15-20 minutes, until the shrimp is pink and fully cooked, the sausage is heated through, and the vegetables are tender.
Carefully open the foil packets (beware of hot steam) and garnish with chopped parsley and additional lemon wedges, if desired. Serve immediately.
Servings: 4

12/15/2024

Shrimp Cakes with Lemon Aioli Recipe

Ingredients:

For the Shrimp Cakes:

1 lb large raw shrimp, peeled and deveined
4 oz mozzarella cheese, shredded (1 1/2 cups)
1 large egg
1/4 cup mayonnaise
2 Tbsp parsley, finely chopped (plus more for garnish)
1/2 tsp sea salt, or to taste
1/8 tsp black pepper
1/4 cup all-purpose flour (or gluten-free flour)
2 Tbsp light olive oil (or high-heat cooking oil of choice)
For the Lemon Aioli Sauce:

1/2 cup mayonnaise
1 tsp lemon zest
2 Tbsp lemon juice
1 garlic clove, pressed or finely minced
Directions:

Pat the shrimp dry with paper towels and dice them into pea-sized pieces.
In a large mixing bowl, combine the chopped shrimp, shredded mozzarella, egg, 1/4 cup mayonnaise, parsley, salt, and black pepper. Stir to combine. Add the flour and mix until the batter is creamy and well blended.
Heat a large non-stick pan over medium heat and add 1 tablespoon of olive oil.
Scoop a heaping tablespoon of the shrimp mixture (or use a level ice cream scoop) into the pan and flatten the tops to form 1/2-inch thick patties.
Sauté the shrimp cakes for about 3 minutes per side or until golden brown and cooked through. Repeat with the remaining mixture, adding more oil as needed.
In a small bowl, mix mayonnaise, lemon zest, lemon juice, and pressed garlic to prepare the lemon aioli sauce. Stir until smooth.
Serve the shrimp cakes warm, garnished with parsley, and paired with the lemon aioli sauce.
Servings: 4

12/14/2024

Ribeye Steak with Caramelized Onions and Mashed Potatoes😍🥔🍖

Ingredients:
1 large ribeye steak (about 1 lb)
Salt and pepper, to taste
2 tablespoons olive oil, divided
1 large yellow onion, thinly sliced
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
4 large potatoes, peeled and quartered
4 tablespoons butter
1/2 cup milk or cream
Salt and pepper to taste
Directions:
Prep the Ribeye: Season the ribeye steak with salt and pepper on both sides. Set aside.
Caramelize the Onions: Heat 1 tablespoon of olive oil in a skillet over medium-low heat. Add the sliced onions and cook, stirring occasionally, until soft and golden brown, about 15-20 minutes. Add minced garlic and thyme, cooking for an additional 2 minutes. Set aside.
Cook the Steak: In another skillet, heat the remaining tablespoon of olive oil over medium-high heat. Sear the ribeye steak for 3-5 minutes per side, depending on desired doneness. Remove from the skillet and let it rest for 5 minutes.
Prepare the Mashed Potatoes: While the steak is resting, bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 15-20 minutes. Drain and mash, then stir in butter and milk until smooth and creamy. Season with salt and pepper.
Assemble and Serve: Slice the ribeye steak against the grain, top with caramelized onions, and serve alongside creamy mashed potatoes.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 720 kcal | Servings: 2 servings

12/14/2024

Old Fashioned Molasses Taffy 🍬✨

This Old Fashioned Molasses Taffy is a nostalgic treat with rich, deep molasses flavor and a chewy, satisfying texture. Perfect for making memories and sharing with loved ones!

Ingredients
For the Taffy:
• 1 cup molasses
• 1 cup granulated sugar
• 1 tablespoon white vinegar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter

Directions
1. Prepare for Pulling:
• Grease a large baking sheet or marble slab with butter and set aside. Lightly grease your hands or gloves for pulling the taffy.

2. Cook the Taffy Base:
• In a heavy-bottomed saucepan, combine the molasses, sugar, vinegar, and salt.
• Cook over medium heat, stirring occasionally, until the sugar dissolves.
• Attach a candy thermometer and cook without stirring until the mixture reaches 250°F (hard-ball stage).

3. Add Baking Soda:
• Remove the saucepan from the heat and quickly stir in the baking soda. The mixture will foam up. Stir until the foam subsides.

4. Cool and Prepare to Pull:
• Pour the hot taffy mixture onto the prepared baking sheet or marble slab. Let it cool slightly until it’s safe to handle, but still pliable.

5. Pull the Taffy:
• Once cool enough to handle, grease your hands and begin pulling the taffy. Stretch it, fold it, and repeat until it becomes lighter in color and firmer in texture (about 5-10 minutes).

6. Shape and Cut:
• Roll the taffy into long ropes and cut into bite-sized pieces using greased scissors. Wrap each piece in wax paper to prevent sticking.

Serve
Enjoy these chewy molasses taffies as a nostalgic snack or share them as a unique homemade gift!

Storage
• Store in an airtight container at room temperature for up to 1 week.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Kcal: 60 kcal per piece
Servings: 24

12/13/2024

Baked Seafood Dip with Crab, Shrimp, and Veggies

Ingredients:
1/2 lb fresh/defrosted raw shrimp
4 ounces lump or claw crab meat
1/2 cup finely diced onion
1/2 cup finely diced green bell pepper
1/4 cup finely diced celery
1 tbsp minced jalapeno
1/2 cup chopped spinach
1/4 tsp chopped parsley
1 tsp Old Bay seasoning
1-2 tbsp butter
3-4 ounces cream cheese
2 1/2 cups freshly grated Gouda cheese (not smoked)
1/2 cup Gruyere cheese
3 cloves garlic, minced and smashed with 1/4 tsp salt
1/8-1/4 tsp crushed red pepper flakes
Paprika (to taste)

Directions:

Preheat your oven to 350°F.
In a cast iron skillet over medium heat, melt the butter and sauté the onion, bell pepper, celery, and jalapeno until tender.
Add spinach, mashed garlic, and Old Bay seasoning, stirring until the spinach wilts.
Add the crab and shrimp, cooking for about 1 minute, until the shrimp begins to turn opaque. Remove the skillet from heat.
Mix in the cream cheese, Gouda, and Gruyere until combined. Sprinkle with paprika.
Transfer the skillet to the oven and bake for 15 minutes, or until bubbly and golden brown.
Remove from the oven, garnish with parsley and red pepper flakes, and serve with crusty baguette slices.

12/13/2024

No-Bake Peanut Butter Butterscotch Haystacks
Ingredients:
Butterscotch chips 1 cup, creamy peanut butter 1/2 cup, chow mein noodles 2 cups, roasted peanuts (chopped) 1/2 cup.

Preparation Steps:

Melt the butterscotch chips: In a microwave-safe bowl, melt the butterscotch chips in 20-second intervals, stirring after each, until smooth and creamy.
Add peanut butter: Stir the peanut butter into the melted butterscotch chips until fully combined.
Combine with noodles and peanuts: Gently fold in the chow mein noodles and chopped peanuts, ensuring they are evenly coated with the mixture.
Form haystacks: Drop spoonfuls of the mixture onto a parchment-lined baking sheet. Shape them into small mounds using your hands or a spoon.
Let them set: Refrigerate the haystacks for 30-40 minutes, or until firm and set.
Serve: Once set, transfer to a plate and enjoy. Store any leftovers in an airtight container in the refrigerator.
Cook's Tip: Add mini marshmallows or chocolate chips to the mixture for a fun twist!

Prep Time & Chilling Time | Total Time: 10 mins & 40 mins | 50 mins | 200 kcal | Serves 12.

12/13/2024

Chocolate Pecan Coconut Cookies 🍫🥥

These Chocolate Pecan Coconut Cookies are a delightful mix of chewy, nutty, and chocolatey goodness. Packed with toasted pecans and shredded coconut, they’re perfect for holiday baking or any sweet craving!

Ingredients

For the Cookies:
• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups semi-sweet chocolate chips
• 1 cup shredded sweetened coconut
• 1 cup chopped toasted pecans

Directions

Prepare the Dough:
• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
• In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
• Beat in the eggs, one at a time, followed by the vanilla extract.
• In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
• Fold in the chocolate chips, shredded coconut, and toasted pecans.

Shape and Bake the Cookies:
• Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
• Bake for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked for a chewy texture.
• Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Serve:
• Enjoy these flavorful cookies with a glass of milk or as a sweet snack!

Storage:
• Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Kcal: 180 kcal per cookie
Servings: 24

12/13/2024

“Omg these cookies are to-die-for… definitely my new chocolate chip cookie recipe! My husband couldn’t believe there aren’t eggs or butter. He ate 3 after more after I told him they were vegan trying to find something to complain about. Instead, he said please email me the recipe so I can bake the next batch lol!” says reader Kelly Starr.

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