YOGURT CHOCOLATE CHIP COOKIES
This is an eggless chocolate chip cookie that is crisp with a terrific flavor; easy to make, too.
Provided by Kim Chin
Categories Desserts Cookies Drop Cookie Recipes
Time 22m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the brown sugar, white sugar, margarine and shortening until light and fluffy. Stir in yogurt and vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until incorporated, then mix in chocolate chips. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown. Cool for a minute on the cookie sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 115 calories, Carbohydrate 16.6 g, Cholesterol 0.1 mg, Fat 5.5 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 2.2 g, Sodium 68.3 mg, Sugar 11.1 g
OATMEAL COOKIES WITH YOGURT CHIPS AND STRAWBERRIES
Get your breakfast parfait in cookie form by adding yogurt chips and diced fresh strawberries to oatmeal cookies.
Provided by Food Network Kitchen
Time 1h35m
Yield about 2 dozen cookies
Number Of Ingredients 12
Steps:
- Line 2 baking sheets with parchment paper.
- Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
- Whisk together the flour, oats, baking soda, cinnamon and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the yogurt chips and strawberries.
- Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
- Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.
STRAWBERRY-WHITE CHOCOLATE CHIP COOKIES
Chewy chocolate chip cookies with the amazing addition of crushed, freeze-dried strawberries.
Provided by Tricia
Time 35m
Yield 32
Number Of Ingredients 12
Steps:
- Place a rack in the center of the oven and preheat to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper. Crush freeze-dried strawberries to a fine consistency.
- Sift flour, baking soda, salt, and baking powder together in a bowl.
- Beat butter, brown sugar, and white sugar together in a larger mixing bowl until fluffy. Add eggs, crushed strawberries, vanilla extract, and strawberry extract. Mix in dry ingredients in three additions, adding white chocolate chips with the last addition.
- Scoop cookies with a 1 1/2 tablespoon-sized scoop and place onto the prepared baking sheets, 2 inches apart.
- Bake in the preheated oven until lightly golden, about 14 minutes. Remove from the oven and let cool on the cookie sheets for 3 to 5 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 26.1 g, Cholesterol 29.3 mg, Fat 10.1 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 6.1 g, Sodium 140.8 mg, Sugar 16.2 g
CHOCOLATE CHIP YOGURT DELIGHT
Blackberry provides a wonderful topping to this delicious dessert that's made using chocolate and Yoplait® yogurt - ready in just 5 minutes.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 5m
Yield 1
Number Of Ingredients 3
Steps:
- Spoon yogurt into small dessert bowl. Place chocolate chips in small microwavable bowl. Microwave uncovered on High 25 to 30 seconds or until melted.
- Stir melted chips into yogurt just until blended and no large chunks remain. Top with blackberries.
Nutrition Facts : Calories 170, Carbohydrate 28 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 21 g, TransFat 0 g
COOKIE ICE CREAM SANDWICHES
We scream, you scream, we all scream for homemade ice cream sandwiches! Ice cream nestled between two tender cookies is hard to beat. Our Cookie Ice Cream Sandwiches are the perfect summer treat and can be made ahead of time, so you're ready to whip them out in a flash. To get started, grab your Betty Crocker™ cookie mix. You'll be legendary for our ice cream cookie sandwiches, and we think your kids will love them, too.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 375°F. Make cookies as directed on pouch, using butter and egg, except drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
- Bake 11 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes.
- For each ice cream sandwich, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies. Gently press cookies together (ice cream should spread to edge of cookies). Roll ice cream edges in sprinkles. Eat immediately, OR to save for later, wrap sandwiches individually in plastic wrap. Place in resealable freezer bag, and freeze until needed.
Nutrition Facts : Calories 350, Carbohydrate 43 g, Cholesterol 60 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Ice Cream Sandwich, Sodium 220 mg, Sugar 29 g, TransFat 1/2 g
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