Chocolate Cookie Bites Food

DELICIOUS CHOCOLATE CHIP COOKIE BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets or line with parchment paper.
• Mix brown sugar, white sugar, butter, egg whites, and vanilla extract together in a large bowl using an electric mixer. Mix in vinegar.
• Combine flour, sea salt, and baking soda in a separate bowl. Mix into butter mixture until just combined. Fold in chocolate chips.
• Roll dough into 1-inch balls. Place onto the prepared cookie sheets.
• Bake in the preheated oven until just barely browned on the edges, 8 to 10 minutes.

WW CHOCOLATE FUDGE COOKIE BITES

Steps:

• Preheat oven to 375*.
• Coat two nonstick cookie sheets with cooking spray.
• Place cocoa, margarine and sugar in a medium bowl.
• Beat with an electric mixer.
• Add applesauce and vanilla.
• Beat to blend.
• In another small bowl, stir together flour, baking powder and salt.
• Stir flour mixture into cocoa batter and mix well.
• Shape dough into 48 marble size balls.
• Place 1 inch apart on cookie sheets.
• Bake until set, about 8 minutes.
• Remove from oven and allow cookies to stand for one minute.
• Remove to wire rack and cool.
• Sprinkle with powdered sugar.
• Store extra cookies (if there are any!) in freezer safe containers to maintain freshness.

CHOCOLATE-COVERED COOKIE DOUGH BITES

Steps:

• To prepare: Mix first seven ingredients and roll into balls. Place on lined cookie sheet and chill 30 minutes.
• Melt a bowl of chocolate and in another bowl melt the white chocolate. Dip cookie dough balls into white chocolate. Let harden on cookie sheet. Then dip into regular chocolate and sprinkle with toffee bits, if desired. I usually take any leftover chocolate and drizzle it over balls.

CHOCOLATE BLISS BITES

Steps:

• Preheat oven to 350° and line 2 cookie sheets with foil.
• In a small bowl sift together cocoa, salt and 1/4 cup of Splenda.
• In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
• Beat in remaining 1/4 cup Splenda, 1/2 tablespoon at a time until meringue is glossy and stiff peaks form.
• Gently fold in cocoa mixture and vanilla extract.
• Drop by rounded teaspoonfuls one inch apart on foiled cookie sheets.
• Bake 25 minutes for soft chewy cookie, or 40 minutes for crisp ones. You can customize these! The longer they bake the lighter they get, just don't over bake.
• Dust cooled cookies with confectioners sugar if desired.

CHOCOLATE CHIP COOKIE CHEESECAKE BITES

Steps:

• Preheat oven to 350°F Line a 9x9-inch baking dish with parchment paper, overlapping 2 sides for easy removal from pan.
• COOKIE DOUGH: Beat butter, sweetened condensed milk,, and brown sugar until well combined. Add egg and vanilla, beat well. Add flour and baking powder, beat just until dough is combined. Mix in chocolate chips. Press 1 1/2 cups dough in prepared pan. Reserve remaining dough for topping.
• FILLING: Beat cream cheese and sweetened condensed milk until smooth. Beat in remaining ingredients. Pour cream cheese mixture over base. Drop reserved dough on top of mixture. Do not worry if some of the cheese mixture shows through.
• Bake in preheated oven for 30 minutes or just until topping is golden and cheesecake is firm to the touch. Chill at least 6 hours or overnight in the refrigerator before serving.

CHOCOLATE COOKIE BITES

Steps:

• Place pecans in a single layer in a shallow pan. Bake at 350 for 6-8 minutes or until lightly toasted, stirring once halfway through baking.
• Beat 1 cup powdered sugar and butter at medium speed with an electric mixer until creamy. Add milk and vanilla,beating until blended.
• Combine flour,cocoa and salt;gradually add to butter mixture, beating until well blended. Stir in pecans.
• Shape dough into 1-inch balls, and place 1 1/2 inches apart on a lightly greased baking sheet.
• Bake at 400 for 11 to 13 minutes or until tops of cookies just begin to crack. Cool on baking sheet 3 minutes. Remove to wire racks; dust with remaining 1/4 cup powdered sugar. Cool 10 minutes.

CHOCOLATE COOKIE CHEESECAKE BITES

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Finely crush 24 cookies. Melt 1/4 cup butter; mix with cookie crumbs. Press onto bottom of prepared pan.
• Beat cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
• Bake 45 min. or until center is almost set. Cool.
• Microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Cool slightly; spread over cheesecake. Refrigerate 4 hours.
• Use foil handles to lift cheesecake from pan before cutting into bars.

BROWNIE COOKIE BITES

Steps:

• Melt 1/2 cup morsels and butter over hot (not boiling) water, stirring until smooth. Let cool slightly.
• Combine flour baking powder; set aside.
• Beat egg and sugar in large mixer bowl at high speed, about 3 minutes or until mixture is thick.
• Stir in vanilla and melted chocolate mixture.
• Gradually blend in flour mixture.
• Stir in remaining 1 cup chocolate chips.
• Drop by level tablespoons onto greased baking sheets.
• Bake in preheated 350 degree Fahrenheit oven for 8 to 15 minutes or until cookies are puffed and tops are cracked and moist (cookies will look slightly underbaked).
• Baking time will depend on how small or big you make the cookies.
• Let stand for 5 minutes.
• Remove from baking sheets.
• Cool on wire racks.

CHOCOLATE BITES

Steps:

• Cream the butter and sugar. Add egg while beating. Add milk, cocoa and vanilla and stir.
• Combine flour, baking powder, salt and add to the first mixture. Add also the nuts if wanted. Stir well.
• Pour the dough with a spoon in a greased baking sheet. Bake in preheated oven of 375 F for 10 to 12 minutes.