Warm, Gooey Cookie Creations With Help From ShopRite? Yes, Please

The annual holiday cookie exchange is a quintessential part of every holiday season. Who doesn’t love sampling sweet treats while sipping on a warm cup of cider?! Whether you’re looking to exchange cookies with friends or wrap some up in gift boxes for the neighbors, these new holiday cookie recipes are a must-try!

We were craving holiday cookies, so we filled our online cart with all the ingredients we needed from ShopRite. It’s the perfect one-stop-shop for all of your holiday baking needs. These cookie creations capture all of your favorite flavors of the season. Everyone loves a warm and gooey cinnamon roll on a special holiday morning, so we baked all warm goodness right into the perfect batch of frosted cookies. We even put our own twist on the classic black & white cookie and turned it into a mouthwatering ice cream sandwich.

Get everything you need and more at ShopRite so the holiday baking can begin!

 

S’Mookies

Servings: 9 cookies

 

Ingredients

• 1/2 cup butter, softened
• 2/3 cup light brown sugar
• 1 egg
• 1 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cups all purpose flour
• 3/4 cup crushed Graham Crackers
• 1/2 cup marshmallow fluff
• 1/2 cup chocolate semi-sweet chocolate chips

 

Directions

1. Preheat the oven to 350 degrees F. Line an 8×8 baking dish with parchment paper or foil.
2. Mix together dough ingredients and stir to combine.
3. Press 3/4 of the dough into the bottom of the prepared baking dish. Spread the
   marshmallow cream over top. Sprinkle the chocolate chips over the cream.
4. Press the remaining cookie dough over top of the chocolate chips. Bake for 20 minutes.
5. Let cool before cutting and serving.

 

Cinnamon Roll Cookies

Servings:  8 cookies 

 

Ingredients

Filling:

• 1/4 cup butter, melted
• 1/3 cup dark brown sugar
• 1 1/2 teaspoons ground cinnamon

Cookie Dough: 

• 3/4 cup butter, room temperature
• 3/4 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla
• 3 tablespoons heavy cream
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2 1/4 cups all purpose flour

Icing: 

• 1 cup powdered sugar
• 2 tablespoons butter, melted
• 1–2 tablespoons milk

 

Directions

1. For the filling, in a medium bowl combine the butter, brown sugar, and cinnamon.
2. In a bowl or stand mixer, combine butter, sugar, egg, vanilla, heavy cream, baking
   powder, salt and flour
3. On a lightly floured piece of wax or parchment paper, press the dough out into a 15×10in
   rectangle. This doesn’t have to be exact or neat.
4. Spread the filling mixture on top of the dough, leaving about an inch at the edges. Roll
   the dough up tightly from the long edge.
5. Cut the dough into slices, then roll each slice into a ball. Place into the freezer for 20
   minutes.
6. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
7. Place cookie balls onto the parchment lined baking sheet, and bake for 15-17 minutes,
   until the edges are lightly golden.
8. While the cookies cook, whisk together the powdered sugar, butter and 1 tablespoon
   milk in a bowl.
9. Drizzle the icing over the tops of the cookies and allow the icing to set.

 

Black & White Cookie Ice Cream Sandwiches 

 

Servings: 20 cookies/ 10 sandwiches    

 

Ingredients:

• 18 ounces Double Chocolate Chip Cookie Dough
• 18 ounces Chocolate Chip Cookie Dough
• Gelato

 

Directions:

1. Preheat the oven to 350 degrees F.
2. Roll 1 1⁄2 tablespoon each of chocolate cookie
   dough and chocolate chip cookie dough and press the two balls together between your
   hands and roll them into 1 large ball. Repeat rolling for each cookie.
3. Bake the cookies for 11-12 minutes.
4. Once baked, allow the cookies to cool, then place the cookie upside down on a plate,
   and add 1 big scoop of gelato or ice cream in the center and then smash another cookie
   on top, making a sandwich.
5. Enjoy!

 

Tiny Chocolate Chip Cookie Cereal

 

Servings: 100 tiny cookies   

 

Ingredients:

• 1 stick (4 ounces, 1/2 cup) unsalted butter, softened
• 3/4 cup dark brown sugar
• 1 large egg
• 1/2 tsp kosher salt
• 1/2 tablespoon vanilla
• 1 1/3 cup all-purpose flour
• 1 heaping cup chocolate chips

 

Directions:

1. Preheat the oven to 325 degrees F.
2. In a large mixing bowl, combine all ingredients to make a cookie dough. Fold in
   chocolate chips at the end with a spatula or spoon.
3. Scoop 1/2 tablespoon sized mounds of cookie dough onto sheet pans. If desired, top
   each with a few more chocolate chips for prettier cookies.
4. Bake one sheet pan at a time at 325 degrees F for 10-12 minutes. Cookies will look slightly
   under-baked, but will continue cooking on the sheet pan as they cool and will stay very
   soft. If you prefer crunchier cookies, you can bake them longer.
5. Cool completely on the sheet pan before moving to an airtight container.

 

Holiday Pinwheel Cookies 

 

Servings:  12-16 cookies 

 

Ingredients: 

• 3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter, at room temperature
• 1 1/3 cups sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• Red food coloring paste

 

Directions: 

1. Combine ingredients, except for the red food coloring, to make the dough.
2. Divide dough in half. Add red food coloring and stir to combine to make red dough
   with one half.
3. Roll each dough ball out into a rectangle  a 1⁄4-inch-thick on a baking sheet, and then refrigerate
   the sheets for 1 hour.
4. Remove sheets from the fridge, and lay the red dough sheet out on parchment paper, then lay
   the regular dough sheet on top. Roll the two sheets together into a log. Put the log back
   into the fridge and let set for 1 hour.
5. Preheat the oven to 350 degrees F and line two baking sheets with parchment.
6. Using a knife, slice dough log into 1/4-inch-thick slices and place 1 1/2 inches apart on a baking sheet.
7. Bake until vanilla dough is slightly golden, 9 to 11 minutes.

 

Red Velvet Crackle Cookies

 

Servings: 24 cookies    

 

Ingredients

• 1 box Red Velvet Cake Mix
• 2 eggs
• 1/3 cup vegetable oil
• Powdered sugar for crackle topping

 

Directions: 

1. Preheat the oven to 375 degrees F.
2. Mix everything except the powdered sugar in a bowl.
3. Using an ice cream scoop, scoop the dough onto a cookie sheet, leaving roughly 2
   inches between each cookie.
4. Sprinkle powered sugar on top of unbaked cookies.
5. Bake for 8 to 10 minutes until cookies brown lightly on the edges.