Triple Chip Cookies

When you can’t make up your mind about which flavor of morsels to add to your cookies, why not just add them all? These triple chip cookies are packed chocolate, white chocolate, and cinnamon chips so each bite is a surprise. I made miniature cookie bites, but you could make them larger if you prefer, or switch up which flavors you want to include.

Triple Chip Cookies (inspired by Eat Yourself Skinny and changed)

Makes 48 bite sized cookies

  • 2 tbsp Country Crock Light buttery spread
  • 1 tbsp applesauce
  • 6 tbsp brown sugar
  • 2 tbsp granulated sugar/sweetener
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 egg white
  • 3/4 cup all-purpose flour
  • 1/4 tsp baking soda
  • 2 tbsp chocolate chips
  • 2 tbsp cinnamon chips
  • 2 tbsp white chocolate chips

Preheat oven to 375 F. Line 2 cookie sheets with parchment paper and set aside.

In a medium bowl, cream together butter, sugars, and applesauce. Add vanilla, salt, and egg white and mix thoroughly to combine.

In a small bowl, mix flour and baking soda and stir dry mixture into wet mixture. Add chips to batter and stir evenly to distribute throughout, but don’t overmix the dough.

Drop 48 half-teaspoons of dough onto cookie sheet, with a small amount of space between them. Bake until cookies are slightly golden around the edges, about 4-6 minutes. Remove from oven and cool completely.

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Cake Batter Blondies

Who doesn’t love eating cake batter out of the bowl? These blondies try to capture the delightfully sweet vanilla flavor of cake batter, and do so pretty successfully. Plus they have rainbow sprinkles in them, so they’re just fun to eat!

Cake Batter Blondies (taken from Honey, What’s Cooking? and altered slightly)

  • 5 tbsp Country Crock Light butter spread
  • 3/4 cup sugar or sucralose sweetener
  • 1 egg or egg replacer (1 tbsp ground flax with 3 tbsp water)
  • 2 tsp vanilla extract
  • 1 cup all-purpose white flour (I usually try to substitute whole wheat, but for the sake of imitating the light cake batter flavor I used plain white)
  • 1/4 cup skim milk
  • 1/4 tsp salt
  • 2 tbsp rainbow nonpareil sprinkles
  • 1/4 cup white chocolate chips

Preheat oven to 350 F. Line an 8×8 cake pan with parchment paper and lightly grease with non-stick spray.

Cream together butter and sugar until light and fluffy. Add egg and vanilla extract. Beat for a couple minutes on medium-high speed until well combined.

Mix together flour and salt. Alternate adding flour mixture and milk to the butter and sugar, starting and ending with the flour mixture. Combine but do not overmix or your dough will toughen.

Add white chocolate chips and sprinkles, combine. Pour batter into the baking tray.

Bake for 20-25 minutes or until edges are light brown. Remove from oven (they may seem underdone, but they’re fine). Allow to cool for 20 minutes before cutting into squares.

Gingersnap Cookies with White Chocolate Chips

A nice molasses-flavored cookie with loads of white chocolate, perfect for the holidays.

Gingersnap Cookies with White Chocolate Chips (taken from A Bitchin’ Kitchen and changed)

Makes about 3 dozen cookies.

1 cup Country Crock Light spreadable butter
1 cup granulated sugar, plus extra for coating cookie dough balls
1/2 cup molasses
2 tbsp canola oil
1 tsp vanilla extract
2 1/4 tsp baking soda
1 tsp salt
1 1/4 tsp cinnamon
1 1/4 tsp ground cloves
1 tsp ground ginger
2 large eggs
3 3/4 cups all-purpose flour
1 1/2 cups white chocolate chips

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

Cream together butter and sugar. Add in the molasses, canola oil, vanilla extract, baking soda, salt, and spices, and beat until well combined. Add in the eggs one at a time, beating well after each addition. Gradually add in the flour. Do not overmix. Stir in the white chocolate chips. Chill dough for 10-15 minutes in the fridge.

Form the dough into balls and coat in the extra granulated sugar. (My dough was very sticky, and kind of difficult to work with at this point, so I kept a bowl of water nearby to dip my hands in.) Place on the prepared cookie sheet, two inches apart. Bake for 7-9 minutes. Remove from the oven, and allow cookies to cool for 5 minutes before transferring to a cooling rack. Repeat with remaining dough.