Macaroon Coconut Anisette Cookies | Cake Mix Cookies | Chocolate Chip Cookies

If you're in a pinch and limited for time, Cake Mix Cookies are easy to make.  The combination of ingredients are up to your imagination!  Macaroon Coconut Anisette Cookies were a big hit in Macaroon Coconut Anisette Cookies our house this Christmas Season, but can be made any time of year.

To celebrate the Christmas Season, my friend from way back in middle school (junior high to us) and I went to a new Italian Bakery to get together, catch up on the latest news, and exchange gifts.

The selection of Italian cookies, ricotta cakes, cheesecake and pastry were calling our names!  We had a light lunch of Aranicini rice balls (risotto balls) and a not so light desert of Tiramisu. The Aranicini had a filling of meat, peas, rice and marinara sauce!  Delicious !

Speaking of Tiramisu, I found a wonderful recipe for Tiramisu Poppers from Rita on FB that I'm going to try next, and place in some pretty Christmas wrappers for some upcoming holiday parties !

I decided to go home and bake up my own version of a batch of those anisette cookies, and packaged them up to send off to my brother in upstate New York.  He misses these Italian Bakeries back home in Connecticut.

The Anisette Coconut Cookies came out delicious!

Easy clean up with Handmade Dish Cloths from Moomettes Crochet Shop:

 Anisette Chocolate Chip Coconut Cake Mix Cookies Recipe

Ingredients

1 box (18.25 oz) Yellow or White Cake Mix (I have picked up several from Aldi or Walmart)
2 eggs
1/3 to 1/2 c vegetable oil
1 c Shredded Coconut Flakes
1 tsp Anise
White or Dark Chocolate Chips


Instructions:

Preheat oven to 350 degrees
Line cookie sheets with parchment paper
Mix eggs, oil, coconut, anise and cake mix ingredients together with a wooden spoon
Mix in chocolate chips additions
Form dough into 1 inch balls
Place 1 inch apart on parchment-lined cookie sheet
Bake 9-13 minutes.  (I found 10 minutes to be good for my oven, I like the cookies somewhat browned, but still chewy.  I eyeball for doneness.

Remove and let cool completely.

Can be frozen.

Happy Baking!

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© Frugal New England Kitchen 

Chocolate Chip Marshmallow Cookies | Blizzard Cookies | Easy Chocolate Chip Cookies

We're calling these yummy Chocolate Marshmallow Cookies made with chocolate chips our Blizzard Cookies. They were supposed to be Whoopie Pies. Sometimes you just have to improvise.

It's New England. It snows. Sometimes it snows a lot. Like one weekend. In Connecticut we got 3 feet of snow. Blizzard Charlotte graced us with more snow than the Blizzard of 1978!

Chocolate Chip Marshmallows Cookies

My youngest adult daughter left her condo and stayed with us over the weekend. (There's no place like home.) We were prepared. I had plenty of flour, sugar, eggs, vanilla, bananas, chocolate chips, marshmallows, nuts and everything else needed to have a Blizzard Baking Fest.

We had farmers cheese, mashed potatoes and onions. My daughter and I made over 200 Polish Pierogi on Friday! You'll love my authentic Potato Cheese Pierogi Filling Recipe.

I had 9 bananas, so we made 3 loaves of Banana Bread.

On Friday I made Crockpot Pot Roast. On Saturday when my husband spent 12 hours snow blowing, we enjoyed one of my freezer meals, Crockpot Chicken Cacciatore for dinner.

But I had no Fluff to make Whoopie Pies. We had marshmallows though. We searched the for recipes and found one with Karo syrup but decided against it. After I lamented the fact on Facebook and made these Chocolate Chip Marshmallow cookies, my friend Carrie from Poet in the Pantry sent me this recipe for her Whoopie Pies made without Fluff. I'm definitely going to be trying it!

After so much baking, I'm out of eggs now. The travel ban on Connecticut roads has been lifted. So I'll be off to Stop & Shop today to pick up more supplies.

Clean up is easy with my crochet handmade Dish Cloths available in my Moomettes Crochet shop!

Chocolate Chip Marshmallow Cookies

Enjoy this easy marshmallows cookie recipe made with chocolate chips!

1/2 cup butter, softened
1/2 cup brown sugar, packed
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups semi-sweet chocolate chips
2 cups miniature marshmallows

Preheat the oven to 375 degrees F (190 degrees C). Grease or line cookie sheets with parchement.

In a large mixing bowl, cream together butter, brown sugar and white sugar until smooth.

Beat in the eggs one at a time, then stir in the vanilla.

Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture.

Mix in the chocolate chips and marshmallows.

Drop by rounded spoonfuls onto the prepared cookie sheets about 2 inches apart. These will spread quite a bit, so make sure the cookies are not too big.

Bake for 8 to 10 minutes in the preheated oven.

Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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White Chocolate Chip Cookies | Dipped Cranberry Cookies | Cranberry Walnut Cookies

This White Chocolate Dipped Cranberry Nut Chocolate Chip Cookies recipe is definitely going to become a Holiday Favorite! It's a simple chocolate chip cookie recipe with a grown-up taste!

Recipe for Chocolate Chip Cookies

You can use either white chocolate chips or dark or milk chocolate chips, your choice.

The white chocolate glaze and edible glitter add a nice addition to your dessert table or next Cookie Exchange or Cookie Swap.

Easy clean up in the kitchen with these Handmade Dish Cloths from Moomettes Crochet ! These cleaning cloths also make a nice addition to any gift basket.

White Chocolate Chip Cranberry Cookies

1 c. sugar
1 c. butter or margarine, softened
1 tsp. vanilla extract
1 tsp. almond extract
1 egg
3 c. Gold Medal all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 4-oz. bag of dried & sweet cranberries
1/4 c. chopped walnuts
6 oz. semi-sweet chocolate chips
1 package (20 oz.) vanilla-flavored candy coating (almond bark)
Edible glitter, if desired

In large mixing bowl, beat sugar, butter, vanilla, almond extract and egg with electric mixer on medium speed until well blended. On low speed, beat in flour, baking soda and salt. Stir in cranberries, chocolate chips and walnuts.

Heat oven to 375 degrees F.

Form into balls. Place balls 2 inches apart. Bake 6 to 8 minutes or until light brown. Cool slightly; remove from cookie sheets to cooling racks. Cool completely on wire rack, about 15 minutes.

Meanwhile, in medium microwaveable bowl, microwave candy coating bark as directed on package until melted and smooth. Dip about 1/3 of each cookie at an angle into coating, allowing excess coating to drip back into bowl. Place on waxed paper; sprinkle with edible glitter. Let stand about 1 hour or until coating is set.

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