I have a confession to make–I dislike gingerbread cookies, or gingerbread anything really. Fun to play with and decorate, but I really dislike the taste. And my kids don’t really like them either, so it’s been mildly disappointing the past few years to have Christmas roll around to not be able to make gingerbread men. It’s a lot of work to just give away and not eat. But they are fun to decorate and the boys like that part.

So when Lehigh Valley Dairy Farms sent me some cookie cutters and challenged me to make and post my “Most Dunkable Cookie” recipe, I set out to find the best for you. Thankfully, one of my fellow moderators on HotCouponWorld posted some recipes for me to try, and I ended up using one of hers. It’s a rich, tasty, chocolaty cookie that you can cut out and decorate if you want.

This was my snack–the leaf cookie with the toffee bits is so yummy!

There is nothing better than a tall glass of cold milk and a rich chocolaty cookie. My husband even likes the Lehigh Valley Dairy Farms chocolate milk with a chocolate cookie. That’s too rich for me, I drink skim milk with cookies.

With this in the batter, how can you go wrong?

Anyway, here is my most dunkable cookie recipe along with some photos. After the recipe, you’ll see the instructions for entering the giveaway.

chocolate cut-out cookies

 

Print

Prep time

30 mins

Cook time

20 mins

Total time

50 mins

 

These yummy, rich, tasty, cut-out cookies definitely require a glass of milk.

Author: Lisa

Recipe type: easy, fatterning

Cuisine: American, dessert

Serves: 30

Ingredients

• · 1¼ c. flour
• · ¼c. sugar
• · ½ c. cold margarine or butter
• · 1 14oz. can sweetened condensed milk
• · ¼ c. unsweetened cocoa
• · 1 egg
• · 1 t. vanilla extract
• · ½ t. baking powder
• · 1 8oz. milk chocolate bar, broken into chunks
• · ¾c. chopped nuts (optional)
• other toppings-broken candy canes, M&Ms, chocolate covered pretzel bits, toffee pieces

Instructions

1. Preheat oven to 350*. Line 13×9 baking pan with foil, set aside.
2. In bowl, combine 1 c. flour and sugar; cut in butter until crumbly. Press on the bottom of pan. Bake 15 mins.
3. In another bowl, beat sweetened condensed milk, cocoa, egg, remaining ¼c. flour, vanilla, and baking powder. Mix in chocolate pieces and nuts. Spread over prepared crust. Bake 20 min. or until set.
4. Cool. Use foil to lift out of pan. Cut with cookie cutters. Store covered.
5. Use cookie cutters to cut into shapes and decorate if desired.

Notes

A few variations on the cookies, because you all know that I experiment with every recipe I find. First, when mine first came out of the oven and were still quite warm, I took about a cup of Heath Toffee Bits and sprinkled them over half the cookie sheet and pressed down. That really made them so much better than the plain side. So with that in mind, next time I make these, I am going to experiment with other toppings to press into them while still warm–M&Ms, candy cane pieces, marshmallows, crushed Oreos, cut up Andes and so much more. Anything that goes with chocolate, I’m going to try it! Also, if you choose to do cut outs with this, don’t use a cookie cutter that has lots of small appendages. You can see that my acorn stem and my leaf stem both broke off, were too small. I used a 6-pack of Hershey bars, which came to 9.5 oz total.

3.1.09

Getting started.

I will admit–when it was in the pan and looked like this, I had my doubts. But it turned out!

This is a sponsored post, I was given the cookie cutters and supplies to make cookies in exchange for this post. All opinions are my own.