I’m so excited about the next five days of giveaways! 🎁 It’s been so much fun putting together something fun when we can definitely use some fun.
Last year we had the cookie contest. It was a blast! That’s why I’m bringing back some of the recipes sent in by…YOU! I figured since we are home and from what I understand cooking, baking and just well…eating, I thought I’d share some of the cookie recipes for the next five days.
Be sure you enter to win. You don’t have to enter daily. One time is fine. I’ll be announcing the winners here every day and each winner will have 48 hours to respond if they win, that means you need to come back here to check to see if you win.
There is also a prize for EVERYONE at the end so be sure you enter! Good luck!!!
🎄🍪 I love to bake. I’m southern! We all love cookies, especially during the holiday seasons. When I was researching for the Southern Cake Baker Series written under my pen name: Maymee Bell, I was baking every week. I put a little twist on the chocolate chip cookie and featured it in the first book Cake & Punishment. 🎄🍪
It’s been a huge fan favorite. The full recipe is below. I sure hope you try to bake them! Don’t forget to scroll down to enter to win something fun! 🎁
Let me know in the comments if you’re super excited about the fun?!
Happy sleuthing!
Red Velvet Crunchies
DO NOT preheat oven because the dough has to be chilled for ONE HOUR.
Ingredients:
1 and 1/2 cups + 1 Tablespoon all-purpose flour
1/4 cup unsweetened natural cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup packed light or dark brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature1
1 Tablespoon whole milk
2 teaspoons vanilla extract
1 Tablespoon red food coloring, liquid or gel. You might need more depending on how red you want your cookies to look. I like a LOT.
1 cup semi-sweet chocolate chips + ½ cup for after baking to stick on top for decorations.
Directions:
Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
Using a mixer to beat the butter on high speed until creamy. Beat in the brown sugar and granulated sugar until combined and creamy. Beat in the egg, milk, and vanilla extract. Once mixed, add the food coloring and beat until combined. Turn the mixer off to add in the dry ingredients into the wet ingredients. Mixer on low and slowly beat until a very soft dough is formed. Add more food coloring if you’d like the dough to be brighter red, which I do. I will eyeball this. On low speed, beat in the chocolate chips. The dough will be sticky.
Cover the dough tightly with plastic wrap and chill for at least 1 hour. It has to be chilled.
Preheat oven to 350°F (177°C).
Put parchment paper on two baking sheets and set aside so they are ready for you to place the dough once you’ve rolled them in balls.
Scoop 2 Tablespoons of dough and roll into a ball. If you need a photo, please check out Tonyakappes.com where you will find a photo under Maymee Bell recipes.
Place 9 balls onto each baking sheet. Bake each batch for 10-11 minutes. The cookies may have only spread slightly because the center will be nice and moist. If you want to press down the warm cookie, you can and it will make the crinkles on top. I stick a few chocolate chips on top and in the crinkles for decoration only.
Keep the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
*IMPORTANT: WHEN FILLING OUT THE FORM BELOW WHEN ASKED TO FOLLOW PUT *DONE* IN THE EMPTY BOX TO ENTER*
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