cookie monster

Make your little cookie monster a Cookie Monster Shake from Delish.com. 

Cookie Monster Shakes

vanilla frosting

Blue food coloring

c. crushed chocolate chip cookies

chocolate chip cookies

candy eyes

vanilla ice cream

c. milk

pure vanilla extract

Cool whip,

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Satisfy Your Sugar Craving With Cookie Monster Shakes

These cookies pair fruity olive oil with earthy pistachios to make a salty-sweet treat.

Olive Oil Pistachio Biscotti Recipe

(10 ounces) plus 2 tablespoons all purpose flour

salt

baking powder

extra virgin olive oil

(7 ounces) sugar

eggs

pistachios

In a medium bowl, whisk together flour, salt, and baking powder; set aside. In a large bowl, whisk together olive oil and sugar until combined. Whisk in egg. Add dry ingredients to bowl and stir until comes together in a dough. Stir in pistachios. Divide dough in two and wrap each half in plastic wrap and chill for one hour or more.

Adjust oven rack to middle position and preheat oven to 350°F. Line two baking sheets with parchment paper. 

Form each half of dough into an approximately 3 1/2-inch by 8-inch log and place one on each baking sheet. Bake until golden, 45 minutes. Take cookies out of oven and decrease oven temperature to 300°F. 

When cool enough to handle, use a serrated knife to cut logs on the bias to form 1-inch wide cookies. Place cookies, cut side down, on baking sheet. Place back in oven and bake until dry and toasted, about 10 minutes more. 

The delicate honey flavor of these biscotti is accented with notes of vanilla, lemon, and almond.

Honey Almond Biscotti Recipe

(about 17 1/2 ounces) all purpose flour

baking soda

(1 stick) unsalted butter,

strongly flavored honey,

lemon zest, lemon

vanilla extract

almonds

Sugar,

Adjust oven rack to middle and upper positions and preheat oven to 350°F. Line two baking sheets with parchment paper. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.

In a large bowl, beat together butter, eggs, and honey with an electric mixer until creamy, about 3 minutes. Beat in lemon zest and vanilla extract. Add dry ingredients and beat until just combined. Stir in almonds. 

Divide dough into four equal parts. Shape each part into 3-inch wide log. Brush each log with egg wash and sprinkle generously with sugar. Bake until golden, about 20 minutes. Take cookies out of oven and reduce heat to 300°F. 

When cool enough to handle, cut each log on the bias to form 1-inch wide cookies. Place cookies cut side down on baking sheet and bake until toasted, 15-20 minutes more. Let cool for 5 minutes then transfer for a wire rack to finish cooling. Cookies will keep, stored in an airtight container, for up to 1 week. 

Also known as Seven Layer Cookies, these gooey treats combine coconut, chocolate chips, pecans, and a graham cracker base.

Hello Dolly Bars Recipe

(2 sticks) unsalted butter, melted

(about a 13 1/2 ounce box) graham cracker crumbs

(about 12 ounces) dark or semisweet chocolate chips

(about 8 ounces) pecans, roughly chopped

coconut flake

sweetened condensed milk

Adjust oven rack to middle position and preheat oven to 350°F. Combine melted butter and graham cracker crumbs in a bowl until thoroughly combined. Press evenly into bottom of baking dish.

Top crust with chocolate chips, followed by pecans and finally the coconut. Drizzle with condensed milk. Bake until any crust visible is golden brown and coconut begins to toast, about 30 minutes. Remove from oven and let cool completely. To cut easily, let sit in refrigerator for at least one hour before serving. Cut into 12 bars. Bars can be stored in an airtight container at room temperature for up to 3 days, though especially if your kitchen runs hot, they are safest kept in the fridge.

This Indian sweet is made by cooking down grated carrots with milk, then slowly stir-frying them in oil. It's usually eaten garnished with chopped almonds, and raisins and clotted cream are also a nice accompaniment.

Indian-Style Spiced Carrot Bars (Gajar Ka Halwa) Recipe

almonds (optional)

milk

green cardamom pods

sugar

Sliced almonds, clotted cream, fried raisins,

If using almonds (not just for garnish), heat 1 tablespoon vegetable oil over medium heat until shimmering. Add 1/4 cup almonds and cook, stirring and tossing frequently, until lightly golden brown, about 3 minutes. Transfer to a paper towel-lined plate to drain. Set aside.

Combine grated carrots, milk, and cardamom pods in a large, heavy bottomed pot. Bring to a boil, then reduce heat to a simmer and cook, stirring occasionally, until all milk has evaporated, about 40 minutes. 

When liquid has evaporated, add oil. Fry carrot mixture in oil, stirring constantly, until darkened to dark orange/brown in color, about 30 minutes. Add sugar and fried almonds if using. Cook, stirring, for 2 minutes. Take off heat and let come to room temperature. Spread in a 8 x 8 -inch square pan or other pan of your choice, and cut into squares. 

If not eating right away, store, covered, in refrigerator and bring back to room temperature before serving. 

I found this cookie monster drink and decided to try it out.  Made it for the younger grandkids today (Thanksgiving) while the adults had pie, cake or mousse:)

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The most viewed cookie monster recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Cookie Monster Shakes

Olive Oil Pistachio Biscotti Recipe

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Top 6 cookie monster recipes from across the web

The most viewed cookie monster recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cookie Monster Shakes

Olive Oil Pistachio Biscotti Recipe

Honey Almond Biscotti Recipe

Hello Dolly Bars Recipe

Indian-Style Spiced Carrot Bars (Ga...

Cookie Monster Drink

The most viewed cookie monster recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine