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
So Yummy
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
Preheat the oven to 350 degrees F. Line an 8×8 baking dish with parchment paper or foil.
Mix together dough ingredients and stir to combine.
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.
Press the remaining cookie dough over top of the chocolate chips. Bake for 20 minutes.
Let cool before cutting and serving.
Cinnamon Roll Cookies
So Yummy
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
For the filling, in a medium bowl combine the butter, brown sugar, and cinnamon.
In a bowl or stand mixer, combine butter, sugar, egg, vanilla, heavy cream, baking
powder, salt and flour
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.
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.
Cut the dough into slices, then roll each slice into a ball. Place into the freezer for 20
minutes.
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
Place cookie balls onto the parchment lined baking sheet, and bake for 15-17 minutes,
until the edges are lightly golden.
While the cookies cook, whisk together the powdered sugar, butter and 1 tablespoon
milk in a bowl.
Drizzle the icing over the tops of the cookies and allow the icing to set.
Black & White Cookie Ice Cream Sandwiches
So Yummy
Servings: 20 cookies/ 10 sandwiches
Ingredients:
18 ounces Double Chocolate Chip Cookie Dough
18 ounces Chocolate Chip Cookie Dough
Gelato
Directions:
Preheat the oven to 350 degrees F.
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.
Bake the cookies for 11-12 minutes.
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.
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.
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.
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.
Cool completely on the sheet pan before moving to an airtight container.
Holiday Pinwheel Cookies
So Yummy
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:
Combine ingredients, except for the red food coloring, to make the dough.
Divide dough in half. Add red food coloring and stir to combine to make red dough
with one half.
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.
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.
Preheat the oven to 350 degrees F and line two baking sheets with parchment.
Using a knife, slice dough log into 1/4-inch-thick slices and place 1 1/2 inches apart on a baking sheet.
Bake until vanilla dough is slightly golden, 9 to 11 minutes.
Red Velvet Crackle Cookies
So Yummy
Servings: 24 cookies
Ingredients
1 box Red Velvet Cake Mix
2 eggs
1/3 cup vegetable oil
Powdered sugar for crackle topping
Directions:
Preheat the oven to 375 degrees F.
Mix everything except the powdered sugar in a bowl.
Using an ice cream scoop, scoop the dough onto a cookie sheet, leaving roughly 2
inches between each cookie.
Sprinkle powered sugar on top of unbaked cookies.
Bake for 8 to 10 minutes until cookies brown lightly on the edges.