Easy Pumpkin Spice Chocolate Chip Cookies (3 smart points)!


Seems like we are right in the middle of autumn here in the Pacific Northwest. Everywhere I go I see pumpkin flavored everything, seriously everything has a pumpkin flavor now. Don’t get me wrong I really enjoy pumpkin, but I’m more of a “enjoy pumpkin in more common things” kind of person. You know what I’m saying😉

So anyway, I have seen everywhere the idea where you mix canned pumpkin with a box of spice cake mix for muffins but what if you make cookies with the same ingredients…🤔

Turns out YES you can! It is a great, easy, low point weight watcher way to make some pumpkin cookies. See recipe below:

1 box Spice cake mix

15 oz of canned pumpkin (not pie filling)

1 cup Chocolate chips

Any added spices 😉

Heat oven to 350. Combine all ingredients and mix thouroghly. Scoop out dough onto lined cookie sheets. Bake for about 10 minutes.

I got 36 cookies from one batch making them 3 weight watcher smart points each. However, if you don’t add the Chocolate chips they would be much less in points.

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Peppermint Striped Sandwich Cookies

I have been wanting to make some type of peppermint cookie lately, especially since there is a cookie exchange happening at my daughters school soon. I did a lot of browsing around but I didn’t want to commit 3 hours of my day making these things from scratch. So I found the following recipe from Pillsbury.

Please excuse the following pictures, I’ve never made any type of sandwich cookie before.
I thought I would at least give it a try, because why not, it’s the holidays.☺
photo 1

Ingredients:

2 Rolls Refrigerated Sugar Cookie dough

½ Cup Flour

½ tsp Peppermint Extract

Red gel food color

For Filling:

¾ Cup Whipping Cream

1 ½ Cups Powdered Sugar

½ tsp Peppermint Extract

 

Let cookie dough stand at room temp for about 10 minutes.
In a large bowl, break up 1 roll of cookie dough. Adds ¼ cup of flour. Beat with mixer on medium speed until well combined. Set aside.

In a new bowl, break up the other roll of cookie dough. Add ¼ cup of flour, peppermint extract and enough red food coloring to make it a deep red. Beat until combined.

Line 8×4” loaf pan with plastic wrap. Press half of the white cookie dough into the bottom of the pan. Top with half of the red dough. Repeat with remaining white and red dough. Place in freezer for about 20 minutes to firm up.

Turn out dough from loaf pan; remove plastic wrap. Trim short, slightly slanted sides of cookie dough loaf to form a rectangle shape.

Cut loaf into about 29 slices. Then cut each slice in half to make a total of 58 squares. Place squares 1 ½ inches apart on a parchment lined cookie sheets.

Bake at 350 degree for about 12 to 14 minutes or until lightly golden edges. Cool 1 minute before moving to a wire rack to cool completely.

Meanwhile(while cookies are baking), beat cream with electric mixer fitted with a whisk attachment until stiff peaks form. Beat in powdered sugar and peppermint extract until well combined. Spoon a little less than 1 tablespoon of filling on half of the cookies. Top with the remaining cookies to make “sandwiches”.
Store in refrigerator until ready to serve.

photo 2

Rainbow Swirl Cookies (so neat looking)

swirlcookies

My daughter and I have been wanting to do a colorful baking project and came across this idea in my mess of recipes and ideas torn out of magazines. After looking at it the recipe is just a sugar cookie recipe. What makes this looks so cool is the way to use food coloring…yes I know you all reading this knew that part 🙂

Anyway I used a bag of Betty Crocker Sugar Cookie mix (that I got free by using coupons 🙂 ) And I used box of neon food coloring along with regular “yellow” and “blue” food coloring.

Ok so first you make the dough as instructed on the box/bag. Then divide the dough into equal quantities for how ever many colors you would like. Mix the food coloring to color desired into the dough.
I did four colors; Yellow, Pink, Purple and Green.
swirlcookies3

(Unfortunately, as you can see, I didn’t have four bowls all the same size. LOL)

After the coloring is mixed into the dough you may need to put it into the fridge for about 10 to 20 minutes before the next step.

When the dough is some what chilled, take each color of dough and roll out grape sized balls of dough and set them aside. (see photo below)
Do not mix the colors together, that part comes next.

swirlcookies4

Now, once all the dough is now in small grape sized balls. Take one of each color and gently roll just until they stay stuck together, they will kind of look like a beach ball.
Don’t over roll!
If the dough gets to sticky put back into the fridge for about 10 minutes or so then continue.
swirlcookies5

Ok now the next part.  Take one of the colored “beach ball” and roll it out to make it like a “snake”.
Kind of how you would roll out play-doh to make spaghetti when you were 5. Of course, my daughter loved this part.

swirl cookie

Once the dough is rolled out into a long “snake”. Start from one end and roll the end and continue to make it into a “spiral”.  What you should end up with is this:

swirlcookies2

Then you can either choose to bake as they are, or you can add some sprinkles!  We did sprinkles because…well…my daughter wants to put them on everything. So we rolled the side of the cookies in the sprinkles.
Just make sure there is plenty of space between the cookies when you get ready to bake them because they do spread out some. We baked them at 350 for about 7-9 minutes, make sure you keep an eye on them closely.

Then when they are all done you have some neat looking cookies. And people will think you are even more cool…

swirl cookies6

Vanilla Bean Shortbread Cookies

This is a great recipe if you are looking for a yummy cookie that doesn’t taste overly sweet.

DSC02517Ingredients:

2 cups Flour

1/2 tsp Salt

2 sticks Unsalted Butter

1/2 cup Confectioner’s Sugar

1 tsp Vanilla Extract (you can also scrape out a vanilla bean and add to dough mix)

In one bowl sift together flour and salt

In a mixer with paddle attachment, add your butter and sugar and beat until light and fluffy.

Add vanilla extract. Mix till combined.

Add flour mix and carefully mix just till combined. Do not over mix.

Turn dough out onto a sheet of plastic wrap, wrap tightly, pressing into disks about 1″-2″ thick. Refrigerate for about an hour.

Roll out dough on floured surface until about 1/4″ thick.

Cut however you desire; cookie cutters, free hand. I cut mine in small rectangles.

Place on sheet pan with parchment paper or silpats. Place back in refrigerator to firm up once more, about 25 min.

Bake until firm, about 15 minutes, checking at 12 minutes to make sure they don’t get too brown around edges.