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Chocolate Cookie Pops – Valentine’s Special

Delicious chocolate cookies topped with adorable hearts made out of frosting are just what you need to bring to your table on Valentine’s Day. 

Yield: 12 cookies

Skill Level: Beginner 

Prep Time: 30 Minutes 

All you will need is: 

1-¼ cups Sugar (granulated)

1 teaspoon Vanilla Extract

⅔ cup Butter (softened)

1 tablespoon Water

1 Egg

1-½ cups All-Purpose Flour

½ cup Hershey’s Special Dark Cocoa

½ teaspoon Salt

¼ Wooden Ice Cream Sticks

Pink and White Frostings (for garnish)

Chocolate Sprinkles (for garnish)

Also See: Classic Boston Cream Pie – Christmas Special

All you need to do is: 

Pre-Heat the oven to 350⁰F.

Beat the sugar, butter, water and vanilla in a large bowl with a hand mixer until mixed well. 

Now, add in the egg and beat until combined.

Mix the flour, cocoa, salt and baking soda together.

Now, slowly add the flour mix to the sugar mixture while beating on low speed until blended well.

Take ¼ cup dough and roll it into a ball and place on the ungreased baking sheet.

Insert the wooden ice cream sticks into each ball and flatten out a bit.

Bake for about 13-15 minutes until the center is set and the edges are firm.

Decorate the top of cookies with white and pink frostings to make hearts. Sprinkle as desired.

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Holiday Pretzel Sandwiches – Christmas Special

Steer all your guests into the holiday spirit with these pretzel and chocolate Christmas treat. Enjoy these as desserts or snacks and get going.

Yield: 20-25 Dozen Pieces 

Skill Level: Beginner

Prep Time: 5 Minutes 

All you will need is: 

25-30 pieces Caramel Toffee

50 Premade Pretzel Squares

10-⅓ cups Hershey’s Premium White Chips

¼ cup Holiday Sprinkles

Also see: Chocolate Reindeer Tart – Christmas Special

All you need to do is: 

Preheat the oven to 275°F.

Now, line a cookie sheet with parchment paper.

Unpeel the cream toffees and set aside in a bowl.

Place the pretzel squares on the prepared baking sheet and place a caramel toffee on top of each square.

Bake in oven for 5 minutes or until the candy has softened (do not let the candy melt). 

Take the sheet out and place the rest of the pretzel squares and press lightly on to the softened candy to make a sandwich.

Place the white chips in another small bowl and heat it in the microwave for about 1 minute and stir. Heat for some more intervals until smooth to stir.

Dip half of each sandwich into the melted white chocolate and immediately sprinkle with the holiday sprinkles. 

Allow the coating to set before serving.

Merry Christmas!

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Giant Toffee Gingerbread Cookie – Thanksgiving Special

This rich and decadent cheesecake is just what you need to enjoy with your Thanksgiving Dinner this time around. So go ahead and give it a try!

Yield: 40 cookies

Skill Level: Intermediate

Prep Time: 18 Minutes 

All you will need is: 

For Crust:

1-¼ cups Vanilla Wafer Crumbs

¼ cup Hershey’s Special Dark Cocoa

¼ cup Powdered Sugar

¼ cup Butter (melted)

⅓ cup Reese’s Peanut Butter Chips (chopped)

For Cheesecake:

1 cup Whipping Cream (chilled)

1-⅓ cups Hershey’s Peanut Butter Chips 

2 tablespoons Lemon Juice

8 ounces Cream Cheese

1 can Condensed Milk (sweet)

Peanut-Cocoa Crust

Also see: Chewy Cinnamon Chip Cookies – Thanksgiving Special

All you need to do is: 

For Crust:

Mix in the crumbs, cocoa, powdered sugar and melted butter in a microwave-safe bowl. Now, stir in the chopped peanut butter chips. Now press the pie dough on to the bottom of a springform pan.

For Cheesecake:

Prepare the crust and chill in the refrigerator. 

In a large separate bowl, beat the cream cheese and lemon juice until fluffy. Set aside for later use.

Put the peanut butter chips and condensed milk in a microwave-safe bowl. Heat at high for 1-2 minutes or until the chips are melted well and are smooth to stir. 

Now, add the melted chips to the cream cheese mixture and mix well until blended.

In another bowl beat the whipping cream until stiff. Fold the whipped cream into the cream cheese mixture until combined well.

Pour the mix on to the prepared crust. Cover the pie and refrigerate for about 6-8 hours or until firm.

Remove from the pan and serve chilled. Cover and refrigerate the leftover.

Happy Thanksgiving!

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Chewy Cinnamon Chip Cookies – Thanksgiving Special

Packed with Hershey’s Cinnamon Chips inside and out, these chewy cookies are the perfect treat for the Thanksgiving Day tea-time treat. They are every cookie as well as a cinnamon lover’s dream.

Yield: 5 dozen Cookies  

Skill Level: Intermediate

Prep Time: 20 Minutes 

Also see: Glazed Cranberry Mini Cakes – Thanksgiving Special

All you will need is: 

For the Crust:

¾ cup Butter (softened)

¼ cup Corn Syrup (light)

1 Egg

1 cup Brown Sugar

¼ teaspoon Salt

Cinnamon Chips Drizzle (pre-made)

1 cup Hershey’s Cinnamon Chips 

⅔ cup Hershey’s Cinnamon Chips (additional)

1 cup Pecans or Walnuts (well ground)

2-½ cups All-Purpose Flour 

2 teaspoons Baking Soda

All you need to do is: 

In a large bowl, beat the butter and brown sugar until creamy.

Now, add in the corn syrup and egg and beat well.

In a separate microwave-safe bowl, place the cinnamon chip and heat at medium for about 1 minute. Stir and re-heat if necessary, until melted well for 15 seconds intervals. 

Now, stir the melted chips into the butter mixture.

Mix in the flour, baking soda and salt and add it to the cinnamon chip mixture until blended.

Cover and chill the dough for about 2 hours or until firm to handle.

Pre-Heat the oven to about 350 to 375°F. shape the dough into balls and roll it into the chopped walnuts.

Place the balls on an ungreased cookie/baking sheet.

Bake the cookies for about 10 minutes or until it is golden around the edges. 

Let them cool a bit and remove from sheet to a wire rack. Let cool completely.

Drizzle with Cinnamon Chip Glaze. Serve slightly warm and enjoy.

Happy Thanksgiving!

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Biscuits with White Chocolate Ganache

We have tried a take on making the classics go a bit chocolat-ey! Let’s Get Shack-ING!

Yield: 12 Servings 

Skill Level: Beginner

Prep Time: 30 Minutes

All you will need is:

175 grams Butter (chopped)

250 grams Hershey’s Semi-Sweet Chocolate (chopped)

1 tablespoon Golden Syrup

1 teaspoon Baking Soda

1 cup All-Purpose Flour

1 cup Coconut (desiccated)

1 cup Brown Sugar

Boiling Water

¾ cup Heavy Cream

1 cup Rolled Oats

Also See: Yummy Blondie Squares Recipes!!!

All you need to do is:

In a saucepan, heat the cream until it comes to a boil.

Now pour in the chocolate and whisk until smooth and shiny.

Let it cool at room temperature until it becomes spreadable.

In another saucepan, mix in the butter and the syrup and heat while stirring occasionally until melted and combined.

Now add in the water and the baking soda and pour the mixture on the oats flour, sugar and coconut.

Take the mixture out by tablespoons and shape it into balls. Place them on a greased baking sheet.

Bake in an oven at 150⁰C for about 15-20 minutes.

Let cool on a wired rack. Put pairs of biscuits using white chocolate ganache.

Serve immediately or store in air-tight containers.

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Hershey’s Classic Milk Chocolate Chip Cookies

A Conventional recipe for supreme family traditions. You cannot go wrong with these epic chocolate chip cookies.

Yield: 5 Dozen Cookies

Prep Time: 25 Minutes

Skill Level: Beginner

All you need is: 

1 cup Butter (softened)

¾ cup Granulated Sugar 

¾ cup Light Brown Sugar

1 teaspoon Vanilla Extract 

2 Eggs 

2-¼ cups All-Purpose Flour 

1 teaspoon Baking Soda 

½ teaspoon Salt 

2 cups HERSHEYS Milk Chocolate Chips

All you need to do is:

Heat the oven to 375°F. 

Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until the butter is creamed. 

Add eggs in the butter mix and beat well. 

In a separate bowl mix in the flour, baking soda and salt.

Now slowly add the flour mix to the butter mixture and beat until blended. 

Also see: “Delicious Stacked Brownie Delight Recipe”

Now gently fold in your chocolate chips. You can add nuts if you want too.

Using teaspoons pour onto ungreased cookie sheet. 

Bake 9 to 10 minutes or till lightly browned. 

Cool slightly and remove from cookie sheet to wire rack. 

Cool completely. 

Pan Recipe: Spread batter into greased jelly-roll pan. Bake at 375°F for about 20 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. Now enjoy your heavenly tasting chocolate chip cookies.

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Chocolate Biscuit Bats: Halloween Special

Bats scare everyone and they are a cherry on top if it’s a scary night. These bat cookies are the best treat to make for a Horror themed Halloween Party. So go ahead and get Shack-ING!

Yield: 8-10 Servings

Skill Level: Intermediate

Prep Time: 30 Minutes

All you will need is:

1-¼ cups Flour

½ cup Icing Sugar

1 Egg (lightly beaten)

125 grams Butter (chopped)

¼ cup Hershey’s Premium Cocoa

Red Icing for Writing

All you need to do is:

Mix in the flour, sugar, cocoa and butter in a food processor and process until a crumbly mixture forms.

Add the egg in the crumbs and process to combine slightly.

Transfer the dough to a dusted surface and gently knead the dough. Wrap in a plastic wrap and let chill for 40 minutes.

Roll out the dough between sheets of baking paper until it is ½ cm thick.

Now cut out the bat shapes or use bat shaped cookie cutters to cut the shapes out. 

Place the cookies on a greased baking sheet and bake in a preheated oven at 200⁰C for about 8 minutes or until light brown.

Also see: Halloween Special Trick or Treat Mystery Box

Let them stand for 10 minutes and place them on a wired rack. 

Use the red writing icing to make the yes for the bats. Store in a dry place until time to serve.

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Fingers with Blood Fondue: Halloween Special

These finger biscuits are lovely to eat and creepily fun when dipped into the red chocolate fondue. Make your Halloween deliciously fun! 

Yield: 18-20 Fingers

Skill Level: Beginner

Prep Time: 30 Minutes

All you will need is:

250 grams Butter (softened)

½ cup Icing Sugar Mixture

20 Almonds (flaked)

2 cups Plain Flour

200 grams Hershey’s Semi-Sweet Chocolate (melted and cooled)

½ cup Heavy Cream

Red Food Coloring

2 tablespoons Corn Flour

All you need to do is:

Cream the butter and the sugar until slightly fluffy.

Now stir in the sifted flour and the corn flour and fold until combined well.

Roll 1-½-2 tablespoons of the batter into sticks and place on greased baking trays.

Mark with knife and place the almond flakes on the ends to look like a fingernail. 

Bake in the oven at 180⁰C for about 15-20 minutes. Cool on a wire rack completely.

Also see: Mummy Cake: DIY Halloween Special

Mix in the chocolate, cream and the food coloring in a bowl and melt over double boiler until smooth to stir.

Pour the fondue in a jar and serve warm with the finger biscuits.

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VEGAN S’MORES

S’Mores are usually made up of marshmallows that are toasted over a campfire, that is to be combined with a layer of melted chocolate, and these all sandwiched between two biscuits. If one does not have a campfire.They should use a grill.

All you will need is:

2 Large 72% Chocolate Bars (140g approx.)

1 packet of Vegan Marshmallows

6 Vegan Biscuits

All you need to do is:

Line a baking tray with tin foil.

Lay 8 biscuits on the tray and place 2 marshmallows on top of each biscuit.

Put the tray on the grill and wait until the marshmallows start to gain a brownish color.

Remove the tray and put two pieces of the chocolate on top of each marshmallow-biscuit stack.

Now take the tray and again place it on the grill (for a short period, just untilthe chocolate softens)

Remove the tray, and on top of every S’Mores, place another biscuit to make the sandwich.

Also see: DIY S’Mores Molten Lava Cake Recipe. 

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4th of July with no Apple Pie!! Episode: 2

4th of July with no Apple Pie!! 

Episode: 02 

S’Mores Cookie Drops 

Made with the most basic and delicious ingredients, these amazing cookie drops are the best alternative for your regular apple pie recipe this 4th of July. Make it for your friends and guests for a chance of standing out! 

Yield: 18-20 Cookies 

Skill Level: Beginner 

Prep Time: 15-20 minutes 

4 Hershey’s Milk Chocolate Bars  

full-size Graham Cracker Sheets 

1-¼ cups Miniature Marshmallows  

1 pouch Sugar Cookie Mix (approx. 17.5 ounces) 

6 tablespoons Butter or Margarine (softened) 

1 Egg  

All you need to do is: 

Heat the oven to 375°F. 

 Line 3 cookie sheets with wax paper and set aside for later use 

Unpeel the wrappers from chocolate bars and break into big chunks of about half/quarter inch 

Break graham crackers into chunks too 

Mix in together chocolate bar pieces and graham cracker pieces and marshmallows and set aside. 

Stir in the cookie mix, butter and egg with a wooden spatula in large bowl until soft dough is formed 

Add the cracker mixture in the dough mix and use hands to work it into the dough. Now divide the dough into 18 equal mounds. 

Place 6 cookie mounds onto each of the prepared cookie sheet. 

Bake for around 10 to 12 minutes or until edges are light brown and cookies have been set.  

Place cookie the sheets on wire rack.  

If there is any melted marshmallow oozing out then push it on the cookie again with a greased wooden spatula immediately. 

Cool for several minutes and slide parchment paper and cookies off cookie sheet to wire rack.  

Let the cookies cool completely before peeling the cookies off parchment paper.  

Serve with chocolate syrup or with warm milk. 

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