Tag Archives: Cookie

Classic Chocolate Chip Cookies

By Kaela Antolino

I don’t think of myself as a baker, but there is something appealing about dressing in an apron (mine is handmade by my Grandma), dancing around the kitchen like Snow White, and humming and tossing chocolate chips into random bowls. I almost thought little birdies would fly through the room, whistling and tying pretty little bows on each cookie.

Now much to my dismay, that didn’t happen. I did put the apron on though, and I didn’t burn the cookies… so it was a happy ending after all!

I chose chocolate chip cookies because they are timeless. I’m not much of a sweets-eater. (I like my salt!) But I love chocolate chip cookies. They have a certain nostalgia associated with them, reminding me of Christmases long, long ago.

I made teaspoon-sized cookie drops, and they came out as little tiny cookie bites. And the batter made 100 cookies! We only needed to bring 4 dozen cookies to the party, but I loaded my cake plate with 80 or so. (And left the extras for my sweet husband to consume- which he did without complaint.)

I hope you enjoy them as much as I do!


Prep time: 35 minutes

Bake time: 8 minutes per batch

Makes: 60 cookies


  • 3/4 cup butter, softened
  • 1/4 cup shortening
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups all purpose flour
  • 3 cups semisweet chocolate chips


  1. Preheat oven to 375° F. In a large bowl combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in chocolate chips.
  2. Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in preheated oven for 8 – 9 minutes or until edges are lightly browned. Transfer cookies to a wire rack to cool.

Note: If you want, you can add nuts. Substitute one cup of chocolate chips for one cup of nuts.





Chocolate Marshmallow Brownie Cookies

By Joycey Miller

Darling little Joyce “claimed” that she can’t cook or bake but said she’d like to come to the cookie exchange anyways. She went pinning and found this recipe for Chocolate Marshmallow Brownie Cookies. Being skeptical of my impending illness based on her claim, I tasted them with caution. What a stinkin’ little fibber! Joyce CAN bake, and these cookies were delicious!

Joyce did show up a little late and had to add her frosting after she got here, but it was well worth the wait and how fun it was to watch Joyce master that icing bag. Now what is she going to do with that electric mixer she went out and bought just to make these cookies?


These cookies were chocolaty and gooey like a s’more and were very yummy. I’m on to you now Joyce. Maybe next time I need to plan a steak dinner exchange and see what you “can’t cook”.


For Cookie:

  • 1 milk chocolate cake mix
  • 2 eggs
  • 1/3 cup vegetable oil

For Frosting:

  • 1 stick (1/2 cup) margarine, softened
  • 1/4 cup milk
  • 1 – 2 teaspoon vanilla (depending on your taste)
  • 3 teaspoons cocoa
  • 2 – 3 cups powdered sugar


  1. Mix all cookie ingredients together. Roll into 1 – 1 1/2 inch balls. Place on cookie sheet and bake at 350° F for 5 – 6 minutes.
  2. Pull the cookie sheet out of the oven and place 6 – 7 mini marshmallows on top of each cookie. Put the cookie sheet back into the oven for 2 – 2 1/2 minutes (no longer!) The marshmallows will slightly puff up.
  3. Let the cookies cool on the cookie sheet for a couple of minutes, then remove to a wire rack to cool.  Once they are completely cooled, put the frosting on top.
  4. Combine all frosting ingredients with a hand mixer then frost cookies.