Tag: ghiradelli

Cookies and Bars · Family · Holidays

Valentine’s Day Cookies

cathysmaha2 Comments

Valentine’s Day brings back memories of making Valentine’s Day cards, making and eating sweet treats, and enjoying wonderful dinners with those I love. Valentine’s Day doesn’t have to be an expensive, extravagant day.  It’s really about being with or talking to those you love.  I often express my love through cooking, as my Mother did.

These colorful cookies were fun to make, to share and to eat.  Share a batch with those you love and enjoy the day!

VALENTINE’S DAY M&M COOKIES

8 tablespoons salted butter, melted
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 2/3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Valentine’s mix M&Ms
1/2 cup white chocolate chips (I used a Ghiradelli white chocolate bar, chopped)

  • Preheat oven to 350 degrees.
  • Add the melted butter, brown sugar, and granulated sugar to the bowl of a stand mixer and beat until well combined.
  • Beat in the egg and vanilla extract.
  • Dump in the flour, baking soda, and salt. Mix until combined. Dough will be soft.
  • Stir in the candy and white chocolate chips.
  • Use a large cookie scoop to scoop out 12 balls of dough.
  • Bake for 10 minutes exactly. Do not overbake. Cookies may look a bit underdone, but they will set up as they cool.
  • Let cookies set on the baking sheet for at least 5 minutes before eating.
  • Store, tightly covered, for up to 5 days.
New Favorite

White Chocolate Chip Pecan Cookies

cathysmaha2 Comments

Guests were coming for lunch on Saturday…what to make for dessert…

The Ghiradelli White Chocolate chips were calling my name.  Normally one thinks of White Chocolate with Macadamia nuts but why not pecans.  I baked these yummy cookies from the Ghiradelli recipe with delicious pecans.  They are slightly addictive so the remaining cookies are in the freezer for a quick dessert another time.

WHITE CHOCOLATE PECAN COOKIES

Yield: 5 dozen cookies

1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
1 cup brown sugar, packed
2 eggs, room temperature
1 1/2 teaspoons vanilla extract
3 cups unsifted flour
1/2 teaspoon baking soda
1 teaspoon salt
2 cups (11 oz. bag) white chocolate chips
1 1/2 cups pecans, chopped

  • Preheat the oven to 350°F.
  • Cream the butter and sugars until fluffy.
  • Add the vanilla and eggs, one at a time, and beat well.
  • Blend in the flour, baking soda and salt.
  • Stir in the white chips and nuts.

  • Drop by teaspoon onto ungreased cookie sheets (or lined with parchment). Bake for 10-12 minutes.

Adapted from Ghirardelli Macadamia White Chip Cookies recipe on the back of the Ghirardelli Classic White Chips package