St. Nick’s Nightcap Cookies – #FillTheCookieJar

St. Nick's Nightcap Cookies | Famished Fish, Finicky Shark

I must have a dang sweet tooth lately!!!  I have shared recipe after recipe of desserts!

You’re not complaining though right?

St. Nick's Nightcap Cookies | Famished Fish, Finicky Shark

It’s another month to fill my cookie jar for our monthly Fill the Cookie Jar cookie exchange club.  Cynthia at Feeding Big is always so happy to help us get our recipes linked up.

I didn’t quite make last month’s posting at the beginning of the month, but I did finally make the Gobble Gobble Cookies I had planned to.

St. Nick's Nightcap Cookies | Famished Fish, Finicky Shark

This month I made a nightcap cookie for Santa Claus.

I love the splash of pink the maraschino cherry juice adds to the cookies.  These cookies remind me of Santa’s red suit.  Bright jewels of cherry red for his suit and red cheeks, dark chocolate for his boots and buckle and then topped with plenty of snow!

St. Nick's Nightcap Cookies | Famished Fish, Finicky Shark

And the nightcap…well, don’t tell my kids, but I soaked the cherries in a splash of amaretto.  And there may or may not be some more in the cookies.  Shhhh.

St. Nick's Nightcap Cookies | Famished Fish, Finicky Shark

If that makes you squirm, just put some extra almond extract, I won’t tell anyone.

If you love cherry and amaretto, dark chocolate and sweet sugar cookies, you will love this cookie.  It’s what happens when I go crazy in the kitchen. 😉

St. Nick's Nightcap Cookies | Famished Fish, Finicky Shark

I’m calling these after St. Nick, instead of Santa Claus or Kris Kringle, because of course, once I snapped this adorable photo of my very own Nicolas, I had to name them after him!  (I think he ate six of these!  I had four and then I did an extra session of PiYo®! #fatty :P)

St. Nick's Nightcap Cookies | Famished Fish, Finicky Shark

These were really simple to put together, see!

St. Nick's Nightcap Cookies | Famished Fish, Finicky Shark

 

St. Nick’s Nightcap Cookies - Cherry Amaretto Chocolate Chip Cookies

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Number of servings: 48

Per Serving 89 calories

Fat 4 g

Carbs 13 g

Protein 1 g

48

St. Nick’s Nightcap Cookies - Cherry Amaretto Chocolate Chip Cookies

Cherry Amaretto Chocolate Chip Cookies that will make St. Nick laugh with glee!

Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 1/4 cup granulated sugar
  • 1 egg at room temperature
  • 1 Tb maraschino cherry juice
  • 1 Tb amaretto *
  • 1 tsp almond extract
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup mini semi sweet chocolate chips
  • 1/3 cup chopped maraschino cherries
  • 2 Tb powdered sugar, for dusting

Instructions

  1. Preheat oven to 350F.
  2. In a large bowl or stand mixer, beat the softened butter until creamy. Add the sugar and beat until light and fluffy.
  3. Add the egg, amaretto, almond extract, and maraschino cherry juice. Mix well, scraping the sides of the bowl as needed. Add the flour, salt, and baking powder. Mix until just incorporated. Stir in the chocolate chips.
  4. Using a small cookie scoop, spoon onto an ungreased baking sheet. Top each cookie with a few chopped cherry pieces.
  5. Bake for 8-10 until just barely done. Remove from oven to cool on baking sheet briefly before transferring to a baking rack to cool. Dust with powdered sugar, if desired.

Notes

*You can soaked the chopped cherries in a splash of amaretto before adding to the cookies, if desired.

Leprechaun Tea Cookies – Fill the Cookie Jar

 Leprechaun Tea Cookies | Famished Fish, Finicky Shark

One of my all time favorite, most addicting cookies, are Russian Tea Cookies, or Mexican Wedding Cookies, or Snowballs, or whatever you might call them. I decided to dub these Leprechaun Tea Cookies, because these are traditional tea cookies, with the “luck of the Irish” mixed in.

Leprechaun Tea Cookies | Famished Fish, Finicky Shark

This is another Fill the Cookie Jar post in which we share a new special cookie for the month. With St. Patrick’s Day rounding the corner, I had to make something green! Mint and chocolate chips were begging to be added to a new cookie and pistachios rounded out this tender cookie appeal.

Leprechaun Tea Cookies | Famished Fish, Finicky Shark

These two flavors are so opposite, yet so compatible, it’s amazing I didn’t eat the entire batch! My kids are enjoying these as an after school snack this week. I will have to add these to my Christmas cookie list too!

Leprechaun Tea Cookies | Famished Fish, Finicky Shark

You see if you can’t stay away from these buttery, sugar coated gems. My finicky shark loves the powdered sugar coating and asked what the yummy frosting was on the outside. I just know I love licking my fingers when I eat these! Ha!

Ingredients:
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 tsp vanilla
2 1/4 cups flour
1 box 3.4 oz pistachio pudding mix
1/3 cup roasted, salted pistachios, finely chopped
1 cup mint and dark chocolate chips
1 1/2 cups powdered sugar

Leprechaun Tea Cookies | Famished Fish, Finicky Shark

 

Directions:
Preheat oven to 400F.
In a stand mixer, combine the butter, 1/2 cup powdered sugar, vanilla and pudding mix. Beat until fluffy.
Add the flour, chopped pistachios and mint and dark chips.

Leprechaun Tea Cookies | Famished Fish, Finicky Shark

Mix until completely combined and dough no longer sticks to sides of bowl.
Using a small cookie scoop, scoop 1 inch portions and squish into a ball. Roll to smooth.

Leprechaun Tea Cookies | Famished Fish, Finicky Shark

Bake on baking sheet for 10 minutes.
Remove from oven and cool slightly. Roll in powdered sugar by placing each cookie in a large bowl and swirling.

Leprechaun Tea Cookies | Famished Fish, Finicky Shark

Wait 15 minutes and roll in powdered sugar again. Store in an airtight container at room temperature-for as long as these cookies can last in your house (okay one week.)

Leprechaun Tea Cookies | Famished Fish, Finicky Shark

This recipe makes 50 delectable cookies.

Leprechaun Tea Cookies

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Number of servings: 50

Per Serving 84 calories

Fat 4 g

Carbs 11 g

Protein 1 g

50

Leprechaun Tea Cookies

Weight Watchers PointsPlus®: 2

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla
  • 2 1/4 cups flour
  • 1 box 3.4 oz pistachio pudding mix
  • 1/3 cup roasted, salted pistachios, finely chopped
  • 1 cup mint and dark chocolate chips
  • 1 1/2 cups powdered sugar for rolling

Instructions

  1. Preheat oven to 400F.
  2. In a stand mixer, combine the butter, 1/2 cup powdered sugar, vanilla and pudding mix. Beat until fluffy.
  3. Add the flour, chopped pistachios and mint and dark chips.
  4. Mix until completely combined and dough no longer sticks to sides of bowl.
  5. Using a small cookie scoop, scoop 1 inch portions and squish into a ball. Roll to smooth.
  6. Bake on baking sheet for 10 minutes.
  7. Remove from oven and cool slightly. Roll in powdered sugar by placing each cookie in a large bowl and swirling. Wait 15 minutes and roll in powdered sugar again.

Notes

Store in an airtight container at room temperature for one week. Makes 50 cookies.

 


Double Chocolate Peppermint Marshmallow Cookies

Double Chocolate Peppermint Marshmallow Cookies | Famished Fish, Finicky Shark

Peanut butter and jelly. Peaches and cream. Cinnamon and raisins. Peppermint and chocolate!  

The duo from heaven. Or at least the chocolate gods. I could eat these cookies all day. I think my 4 year stole at least 5 of these when I baked them this Sunday. Every time I turned around a cookie was missing from the cooling rack.

Double Chocolate Peppermint Marshmallow Cookies | Famished Fish, Finicky Shark

My baby has got some sly sticky fingers! And great taste!

Double Chocolate Peppermint Marshmallow Cookies | Famished Fish, Finicky Shark

These super chocolaty cookies are filled with fudgy goodness and a near brownie texture, with a lightly crisp exterior and a super moist and sticky interior. And the sweet sticky peppermint marshmallows add all the gooey appeal a 4 year old (and mommy) craves!

Double Chocolate Peppermint Marshmallow Cookies | Famished Fish, Finicky Shark

I dare you not to eat more than one of these cookies!

Double Chocolate Peppermint Marshmallow Cookies | Famished Fish, Finicky Shark

Double Chocolate Peppermint Marshmallow Cookies
Ingredients:
3 cups flour
2/3 cup cocoa powder
1/2 tsp baking soda
1 cup sugar
1 cup brown sugar, packed
1 cup butter, softened
2 eggs
2 tsp vanilla extract
2 Tb instant coffee granules
1 cup of semi-sweet chocolate chips
8 oz peppermint marshmallows, frozen

Directions:
Preheat the oven to 400F.

In a medium bowl whisk the flour, cocoa powder, and baking soda together and set aside.

Cream together the butter and sugars in a stand mixer until light and fluffy.

Double Chocolate Peppermint Marshmallow Cookies | Famished Fish, Finicky Shark

Add the eggs, vanilla extract and instant coffee granules and beat well.

Double Chocolate Peppermint Marshmallow Cookies | Famished Fish, Finicky Shark

Add half the flour mixture and scrape down the sides of the bowl.

 Double Chocolate Peppermint Marshmallow Cookies | Famished Fish, Finicky Shark

Slowly best in the remaining flour mixture until combined.

Double Chocolate Peppermint Marshmallow Cookies | Famished Fish, Finicky Shark

Line a baking sheet with parchment paper or a silicone liner and lightly spray it with cooking spray.
Using a large cookie scoop, scoop out a 2 Tb portion of cookie dough and stuff 5 frozen marshmallows in the center. Fold the cookie dough around the cold marshmallows and roll to smooth.

Double Chocolate Peppermint Marshmallow Cookies | Famished Fish, Finicky Shark

Place two inches apart on the prepared baking sheet and top each with 5 chocolate chips.

Double Chocolate Peppermint Marshmallow Cookies | Famished Fish, Finicky Shark

Bake at 400F for 8-10 minutes. Let rest 5 minutes before transferring to a cooling rack.

Double Chocolate Peppermint Marshmallow Cookies | Famished Fish, Finicky Shark

Serve immediately or refrigerate leftovers in a covered container.
For an extra gooey treat, reheat cookies in the microwave for 10 seconds and serve with cold milk.

Makes 44 cookies.

Double Chocolate Peppermint Marshmallow Cookies | Famished Fish, Finicky Shark

*Derived from Kelly’s recipe at Smart School House!

What is your favorite flavor duo?

Double Chocolate Peppermint Marshmallow Cookies

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

Number of servings: 44

Per Serving 154 calories

Fat 6 g

Carbs 24 g

Protein 2 g

44

Double Chocolate Peppermint Marshmallow Cookies

Weight Watchers PointsPlus®: 4

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 3 cups flour
  • 2/3 cup cocoa powder
  • 1/2 tsp baking soda
  • 1 cup sugar
  • 1 cup brown sugar, packed
  • 1 cup butter, softened
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 Tb instant coffee granules
  • 1 cup of semi-sweet chocolate chips
  • 8 oz peppermint marshmallows, frozen

Instructions

  1. Preheat the oven to 400F.
  2. In a medium bowl whisk the flour, cocoa powder, and baking soda together and set aside.
  3. Cream together the butter and sugars in a stand mixer until light and fluffy.
  4. Add the eggs, vanilla extract and instant coffee granules and beat well.
  5. Add half the flour mixture and scrape down the sides of the bowl. Slowly best in the remaining flour mixture until combined.
  6. Line a baking sheet with parchment paper or a silicone liner and lightly spray it with cooking spray. Using a large cookie scoop, scoop out a 2 Tb portion of cookie dough and stuff 5 frozen marshmallows in the center. Fold the cookie dough around the cold marshmallows and roll to smooth.
  7. Place two inches apart on the prepared baking sheet and top each with 5 chocolate chips.
  8. Bake at 400F for 8-10 minutes. Let rest 5 minutes before transferring to a cooling rack.

 

 

Creamy Salted Chocolate Chip Cookies – #SRC

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark

I’ve never been to a cookie exchange. I’ve always wanted to. But then, I may take days to decide on a cookie that I truly cared about sharing. This week the Secret Recipe Club members opted for a virtual Christmas Cookie Exchange for the holidays.

SRCCookieCarnival

There were so many cookies on Nicole’s blog over at I Am a Honey Bee. I had a hard time choosing between her Maple Walnut Oatmeal Cookies or her Monster Cookies for my kids. If I had seen her latest Chocolate Mint Chip Sandwich Cookies before these ones, I’d have dove in. I’ve been obsessed with chocolate and mint lately.

But this recipe had me at Sea Salt. Just like Nic (hey, she goes by the same nickname as my son!) loves salt over chocolate, I love salt with chocolate!

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark
I opted for her Pillowy Chocolate Cream Cheesy Cookies. I loved the sea salt on the chocolate tangy cookie!

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark
I hope you decide to pop on over to Nic’s blog at I Am a Honey Bee. This gal from Connecticut had a couple mishaps in high school with a sewing machine and a treadmill, that I enjoyed reading about. But I’m pretty sure she’s best in the kitchen than her high school activities 😉

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark
So please, for the love of cookies, make these, and go visit I Am a Honey Bee.

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark

Ingredients:
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
8 oz Neufchatel cream cheese, softened
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
2 cups semi sweet chocolate chips

Directions:
Preheat the oven to 375F.
Combine the flour, baking soda and salt in small bowl and set aside.

In a mixing bowl or stand mixer, beat the softened butter, granulated and brown sugars and vanilla, until light and fluffy.

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark
Beat in the eggs, one at a time, followed by the softened cream cheese. (I used Neufchatel cream cheese instead of full fat, which created a slightly lighter cookie.)

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark

Gradually beat in flour mixture, then the chocolate chips.

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark

Try very hard not to eat the cookie dough 🙂

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark

Using a cookie scoop, drog by spoonfuls onto ungreased non-stick baking sheets or onto non-stick baking mats or parchment paper.

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark
Bake for 10-12 minutes or until golden brown. Cool on baking sheets for 1 minute before transferring to a cooling rack.

Creamy Salted Chocolate Chip Cookies | Famished Fish, Finicky Shark

Store in a covered container in the refrigerator up to one week.

What is your favorite cookie combo?

Creamy Salted Chocolate Chip Cookies

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 15 minutes

Number of servings: 60

Per Serving 119 calories

Fat 6 g

Carbs 14 g

Protein 1 g

60

Creamy Salted Chocolate Chip Cookies

Weight Watchers PointsPlus®: 3

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 8 oz Neufchatel cream cheese, softened
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups semi sweet chocolate chips

Instructions

  1. Preheat the oven to 375F.
  2. Combine the flour, baking soda and salt in small bowl and set aside.
  3. In a mixing bowl or stand mixer, beat the softened butter, granulated and brown sugars and vanilla, until light and fluffy.
  4. Beat in the eggs, one at a time, followed by the softened cream cheese.
  5. Gradually beat in flour mixture, then the chocolate chips.
  6. Using a cookie scoop, drog by spoonfuls onto ungreased non-stick baking sheets or onto non-stick baking mats or parchment paper.
  7. Bake for 10-12 minutes or until golden brown. Cool on baking sheets for 1 minute before transferring to a cooling rack.

Notes

Store in a covered container in the refrigerator up to one week.

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