If you love sugar, and very sweet dessert. Brownie cookies are just the thing. It’s definitely a chocaholic favorite of mine. They are so freaking sweet that you can’t eat it without milk. If you need to watch your intake try non-fat or low fat milk.

I know not everybody likes chocolate brownie cookies because they are too sweet. Another alternative is chocolate mint cookies .

If chocolate is not quite your thing, try carobs. They are naturally sweet.

1/4 c Mashed banana

1/4 c Vegetable oil

1 lg Egg

1 c Unbleached White Flour

1 c Rolled oats

3/4 c Carob Chips (Carob is a popular substitute for chocolate)

Mash ripe banana with a fork, to measure 1/4 cup. Beat together with oil until creamy. Beat in egg. Add flour, oats, and chips; mix well. Drop batter by teaspoons onto lightly oiled baking sheets. Bake at 350 degrees for 10 minutes or until cookies just start to brown around the edges. Cool on wire racks.

Cherry cookies certainly have a unique tart taste. You decide.

1 c Margarine or butter

3/4 c Packed brown sugar

2 Egg yolks

2 oz Semisweet chocolate ; melted and cooled 1 1/2 ts Finely shredded orange peel

1 ts Ground cinnamon

1 ts Vanilla

1/4 ts Salt

2 1/4 c All-purpose flour

1 1/2 c Finely chopped pecans (to 2)

2 Egg whites

3/4 c Cherry jelly or preserves



In large mixing bowl beat margarine or butter and brown sugar with an electric mixer on medium speed for 30 seconds. Add egg yolks, beating well. Blend in melted chocolate, orange peel, cinnamon, vanilla, and salt. Stir in flour. Place pecans and egg white in two separate small, shallow bowls. Slightly beat egg whites with a fork. Shape dough into 1-inch balls. Dip each ball into egg white; roll in pecans to coat. Place balls, 2 inches apart, on lightly greased baking sheets. Using your thumb, make slight indentation in top of each cookie. Bake in 350 degree oven about 12 minutes or till edges are firm. Cool cookies on a wire rack. Fill centers of cooled cookies with a small spoonful of jelly or preserves. Makes about 60 cookies.

If you like bananas just like you’ll definitely enjoy this chocolate banana peanut cookies.

1 c Brown sugar , packed

3/4 c Peanut Butter

1/2 c Shortening, Butter flavored

3/4 c Banana, ripe mashed

2 ea Eggs

1 c All-Purpose Flour

1 c Whole Wheat Flour

2 ts Baking Powder

1/4 ts Salt

300 g Chipits Semisweet or milk chocolate chips chips

3/4 c Peanuts, unsalted, coarsely chopped



With fork beat together sugar, peanut butter and shortening until well blended. Stir in banana and eggs; blend.well. Stir in remaining ingredients. Drop by tablespoon measure onto ungreased baking sheets. Bake in 350F(180C) oven 12 to 15 minutes or until cookies are golden brown. Cool. Store in an airtight container. Makes about 4 dozen. NOTE: Cookies freeze well.

Excellent delicious cookies , that anyone including your kids can enjoy for an afternoon snack.

1/2 c Brown sugar

1/2 lb Butter

1/3 c Honey

1 lg Egg

1/2 ts Vanilla extract

Flour (1.1 C –> glass measuring cup filled to the top)

1/2 ts Baking soda

1 c Chocolate chips



Preheat oven to 375 degrees F. Cream together the butter and the brown sugar, add egg and vanilla. Mix well. Add honey. Measure flour and baking soda (I usually just mix the soda in with the flour.) Add flour and soda to batter a little at a time and mix. Add chocolate chips. Drop by spoonfuls onto an ungreased cookie sheet and bake for 5-8 minutes at 375 degrees F.

Chocolate Kisses are just so wonderful. I can’t stop having them. Almost as sweet as kissing your wife or husband .

Kiss, and Cookies, the greatest combination ever invented.

Ingredients:

1/2 c Shortening

1/2 c peanut butter

1 3/4 c Flour

2 tb Milk

1 sm Bowl sugar

1 Egg

1 ts Vanilla

1/2 c Brown sugar

1/2 ts Baking soda

Hershey’s Kisses



Directions:

Combine all ingredients except the small bowl of sugar and Hershey’s Kisses. Roll dough into small balls, then roll into the small bowl of sugar. Bake at 375 degrees for 7 to 8 minutes. Take out of the oven and press a Kiss in the middle of each cookie. Bake for an additional 2 minutes.

These brownie cookies make great finger foods . Great for parties, or other festive occasions. The mint just adds to the flavor.

Ingredients:

3/4 c Mint chocolate chips; melted

1/2 c Margarine; softened

2 ts Vanilla

2 Egg whites; whipped

1 3/4 c Unbleached flour

3/4 c Mint chocolate chips

1/2 c Granulated sugar

1/2 c Brown sugar

1/2 ts Baking soda

1/4 ts Salt



Directions:

Preheat oven at 350. Melt 3/4 cups chocolate chips, in a saucepan over lowest heat. When chips begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Cool to room temperature. In a mixing bowl, combine melted chocolate chips, margarine, vanilla, and egg whites. In another mixing bowl, combine flour, remaining chocolate chips, sugars, baking soda, and salt . Mix wet ingredients with dry ingredients just until moistened. Drop dough by rounded tablespoons onto prepared baking sheets. Bake for 12 minutes or until edges are set but centers are still soft.

oatmeal cookies with milk is simply out of this world. However, when you add bananas and chocolate , you’ve put this cookie on steriods. The taste is out of this universe. Just the chocolate along has my chocaholic senses going. The bananas just enhance the experience.

Ingredients:

3/4 c Margarine

1 Egg

1 c Bananas — mashed

1 c White sugar

1 1/2 c Flour

1/2 ts Baking soda

1 ts Salt

1/4 ts Nutmeg

1 ts Cinnamon

1 3/4 c Quick oats

1 pk Chocolate chips

1/2 c Nuts

Mix all the ingredients together. Then drop by teaspoon on an ungreased cookie sheet. Bake 10 to 15 minutes at 400 degrees.

Double Chocolate, aside from Triple Chocolate, the next best thing is double chocolate . Double chocolate should satisfy your chocaholic cravings.

Ingredients:

18 1/4 oz Package devil’s food cake mix with pudding

1/2 c Vegetable oil

2 lg Eggs

1 c (6 ounces) semisweet chocolate morsels



Directions:

Combine first 3 ingredients, and beat at medium speed with an electric mixer until blended. Stir in chocolate morsels.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheets. Bake at 350 degrees F for 10 minutes. Cool cookies on cookie sheets 5 minutes; remove to wire racks to cool completely. Yield: 3 dozen.