Iced Pumpkin Chocolate Chip Cookies

I thought I would post another pumpkin recipe since this is the time of year when I go a little crazy for anything pumpkin.

This recipe comes from Nestle. They make really good kinds of chocolate chips in my opinion. I especially love their mini chocolate chips because they are great for muffins (like these Pumpkin chocolate chip muffins) and don't sink to the bottom like the regular sized ones.

Iced Pumpkin Chocolate Chip Cookies from: Nestle

2 1/4  cups flour
1 1/2 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon of salt
1 cup butter, softened
1 cup sugar (I use 1/2 cup regular sugar and 1/2 cup brown sugar)
1 can pumpkin (15 ounces)
2 eggs
1 teaspoon of vanilla
12 ounce package of chocolate chips

Glaze:
1 cup powdered sugar
1-2 tablespoons milk
1/2 teaspoon vanilla

Preheat the oven to 375 degrees. Line cookie sheets with parchment paper or grease them. Mix the flour through the salt together. In a separate bowl-use a mixer to combine the butter and sugar. Add in the pumpkin, eggs and vanilla. Mix in the dry ingredients well and then the chocolate chips. Use a tablespoon of dough for each cookie. Bake for 15-20 minutes. Cool completely and frost with glaze. The recipe says this makes about 5 1/2 dozen. I get about 4 dozen.

S'More Chocolate Chip Cookies

I love s'mores and try to make them a few times each summer. My husband and I built a fire pit in our yard years ago and it is nice to sit out there and relax after a long work week. My youngest shares my love for them to. When I saw a recipe for s'more chocolate chip cookies, I knew they would be perfect for him.

I followed the directions of this recipe at Baked Perfection closely, but again added some changes to a half batch of my favorite chocolate chip cookies. I couldn't stop eating this cookie dough before I even put any chocolate in it. The graham cracker taste comes through very well in these. These are a chewy cookie, which is what I prefer in a cookie.

S'more Chocolate Chip Cookies
3/4 cup butter, melted
1/2 cup sugar
1 cup brown sugar
1 large egg
1 large egg yolk
1 1/2 teaspoons of vanilla
1 1/2 cups flour
1 teaspoon salt
1/2 tablespoon of baking soda
1 teaspoon of cornstarch (optional-this ingredient seems to be all the rage on Pinterest for chocolate chip cookies. I will add 1 tablespoon next time)
1/2 cup plus 1/3 cup graham cracker crumbs (Sorry, I was too lazy to do the math-about 7 ounces altogether)
1/2 to 3/4 cup mini chocolate chips
1 to 1 1/2 cups mini marshmallows
2 -3 regular size Hershey milk chocolate bars

Preheat the oven to 350 degrees. Melt the butter and cool slightly. Add the sugars, eggs and vanilla.Stir in the flour, salt ,baking soda, and cornstarch. The add the graham cracker crumbs and mini chips. Roll into balls the size of golf balls. Place on parchment lined cookie sheets. Bake for 8 minutes. Pull the cookies out and lightly press 3-5 mini marshmallows and 1 square of the Hershey's milk chocolate bar onto each cookie. Bake another 3-4 minutes, depending on how dark you like your cookies. Allow to cool on the pan at least 5 minutes before moving to a cooling rack.

Coconut Macroons

I have always wanted to make these, but it took me a long time to finally get around to it. I used the recipe off the back of a bag of Baker's sweetened, shredded coconut.  The recipe is very simple to put together. If I visit our hometown in the Fall,  I am going to make sure to take some of these to my Mom. She told me she really likes coconut macaroons.  The Castles and Carriages blog has a great ideas of adding almonds to the cookie so it tastes like an Almond Joy when the bottoms are dipped in chocolate. You can't go wrong there!

Coconut Macaroons From: Baker's

1 14 ounce package of sweetened, flaked coconut
 2/3 cup sugar
6 tablespoons of flour
1/4 teaspoon of salt
4 egg whites
1 teaspoon of almond extract (or use vanilla instead)

Preheat the oven to 325 degrees.  Mix all of the ingredients together and drop tablespoon sized mounds on to parchment lined cookie sheets. Bake for about 20 minutes. Cool and dip bottoms or drizzle the tops with melted semi sweet baking chocolate or chips. This makes about 3 dozen cookies.

Reese's Pieces Peanut Butter Cookies

What do you get when you put these two things together? Some of the best peanut butter cookies I have ever had, that's what!

The recipe comes from Mel's Kitchen Cafe. She puts chocolate chip in the cookies and I have tried that also. Those are good to. There isn't a recipe of her's that I have tried, that has not been like by everyone in the house.

Reese's Pieces Peanut Butter Cookies  Adapted from: Mel's Kitchen Cafe
1 cup of butter, softened
2 cups smooth peanut butter
1 1/ 2 cups packed brown sugar (I prefer dark brown sugar, but light works well)
1 cup sugar
2 large eggs
1 1/2 tablespoons milk
1 1/2 teaspoons vanilla
2 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 package of mini Reese's Pieces (or 2 cups of chocolate chips)

Preheat the oven to 350 degrees. I use parchment lined cookie sheets, but lightly greased sheet should work to. Beat the butter and peanut butter until light and fluffy. Add both sugars and then the eggs, mixing another 2 minutes. Add the milk and vanilla. Stir the flour through the salt together in a separate bowl, then add to the wet mixture. Add the Reese's Pieces. I used a small cookie scope that holds about 2 teaspoons of dough. Bake 8-9 minutes. I like them very light because they stay softer. Wait a minute or 2 before removing to a cooling rack or they will fall apart. The original recipe uses tablespoon sized balls and cooks for 10-11 minutes. With these smaller one, I got about 8-9 dozen out of the batch. A ton! But that just meant I thought I could eat more of them. I think Reese's Peanut Butter is not as easy to find, as say Jif. It is really good though. I can't get it at Walmart, but I can at a smaller grocery in my town.

Linking up to Sweets for a Saturday.