Deep Dish Chocolate Chip Cookie

cookiepizza 009

I must admit, I have never cooked a big ass cookie inside a cast iron skillet before. Big ass cookie is the truth too (pardon my French), I took it out of the oven and I heard my husband say Holy crap, Jenna! :) I like my chocolate chip cookies under cooked in the middle inside and somewhat chewy on the outside. This cookie does just that. I was surfing through facebook and this recipe showed up on my news feed via Cooking Channel and had me drooling. I didn’t use any caramel sauce in the middle of mine, and now I wish I would have.

The website where I got this recipe from is very inspiring. I look at their stats page of income earned and I hope to one to day have a blog like theirs.

cookiepizza 003

  • 17 tablespoons butter
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 2 teaspoons vanilla
  • 2 tablespoons real maple syrup
  • 2 eggs
  • 2¾ cup flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup chocolate chunks (I chopped up a large piece of Scharffen Berger chocolate – yum)
  • ½ cup milk chocolate chips
  • ½ cup caramel pieces (like this)
  • 3 tablespoons heavy whipping cream
  • coarse sea salt to taste

For the rest of the recipe please visit Pinch of Yum

M&M Valentine’s Day Cookies


chiliandcookies 026

Does your honey have a sweet tooth? Make them these cookies for Valentine’s Day this year. You’ve still got about 3 weeks left to make them too so plenty  of time to shop for the ingredients.  I told my husband I wanted a heart shaped pizza for Valentine’s Day this year. Last year I got chocolate covered strawberries and they were so good. I prefer getting food for Holidays like these because gifts like roses end up dead eventually and teddy bears just end up sitting around. Food goes away into your stomach and it doesn’t take up any space at all besides in your stomach for awhile. :) At that thought, Happy Valentine’s Day everyone and I hope you make your sweety these cookies this year!

chiliandcookies 028


chiliandcookies 032


3/4 cup unsalted butter, softened (1 1/2 sticks)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup instant vanilla pudding mix (not sugar-free and not ‘cook & serve’), OR use 2 teaspoons cornstarch in place of pudding mix
1 teaspoon baking soda
pinch salt, optional and to taste
3/4 cup semi-sweet chocolate chips
3/4 cup milk chocolate M&M’s mixed into the dough + about 1/2 cup for placing on top of dough mounds


For the rest of the recipe please visit Avrie Cook!



Ritz Peanut Butter Cookies

greenjuice 013

Ritz Peanut Butter Crackers dipped in chocolate is a really fast no-bake cookie that you can bring to any kind of Holiday party and people just love them. You can make them any time of year and just use different colored sprinkles for whatever Holiday it is. All you do is spread some peanut butter on a ritz cracker, add another cracker on top of the peanut butter so that it looks like a sandwich, and then dip the ritz peanut butter cracker into some chocolate. I used Almond bark for these. Super simple, and your children can help you too!

greenjuice 016

greenjuice 015

P.S I bet you these would be even better with some nutella AND peanut butter in the middle of them!

Instructions from

40 Ritz crackers
1/2 cup creamy peanut butter
8 ounces white almond bark


1. Take Ritz Crackers and make sandwich cookies out of them using peanut butter for the filling2
2. Melt the almond bark according to package directions.
3. Dip each cookie in the melted chocolate, covering it entirely.
4. Place on wax paper.
5. Add sprinkles if desired and put in the refrigerator to cool and set.
6. Store in air-tight container for up to one week.

Raspberry Almond Thumbprint Cookies

greenjuice 003

These are my new favorite Holiday cookies and they will be added to next year’s Christmas Cookie list. I ended up making two batches because the first time the cookies spread out and they aren’t supposed to. The reason that happened was because I didn’t let the cookies chill in the fridge for an hour. I didn’t read the instructions well and wanted to put the short bread cookie dough in the oven right away. Major mistake on my part, oops! You live and learn. That is probably the major key to getting this cookie right. Leave the dough in the fridge for an hour and keep the dough cool while making these. The dough is a little bit crumbly and hard to work with but you can work with it enough to get the cookie shaped into a 1 inch ball. They still taste the same even if they do spread out, but they aren’t as pretty. :)

Almond extract in shortbread cookie dough really enhances the flavor to short bread cookies.I am in love with it now and while making these cookies I got an idea for another type of savory cookie I want to try with this same method. Just not sure if almond extract would be the right type of extra for the kind of cookie I want to make. These pretty much melt in your mouth. Use different flavored jams or whatever is your favorite kind of jam.

greenjuice 006


1 cup butter, softened
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless red raspberry jam
sugar for sprinkling
1 cup powdered sugar
3 to 4 teaspoons water
1 1/2 teaspoons almond extract

For the rest of the recipe please visit