Cookies For Kids | The Daily Dish

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Cookies for Kids

Banana Pudding Cookies

3 Comments | Written on February 25, 2014 at 5:00 am , by

Today I was in the mood for a cookie…but not just any cookie.  I wanted to try something new.

The first place I thought to look was a fabulous cookbook by fellow food blogger and recipe contester, Anna Ginsberg.  Her book, “The Daily Cookie:  365 Tempting Treats for the Sweetest Year of Your Life” has something for everyone.  There are drop cookies, cut-out cookies, bar cookies…everything!

After flipping through the pages, one recipe just kept calling my name:  Banana Pudding Cookies.

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Rainbow Crunch Cookies

No Comments | Written on February 13, 2014 at 5:00 am , by

On this gray, blistery, Nor-Easter day I wanted to post something colorful and delicious, freshly-baked from the oven!  These easy 5-ingredient “Rainbow Crunch Cookies” fit the bill perfectly.

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100 Calorie Snickerdoodles

2 Comments | Written on June 21, 2013 at 12:00 am , by

We all know the old adage “Have your cake, and eat it too.”  Well, I want to have a cookie and eat it too!

With a few simple changes, this recipe for Snickerdoodles has been lightened up a bit, and each cookie is only 100 calories!   Now you can indulge a little every once in a while, without sacrificing your waistline.  For those of you who follow Weight Watchers, these are only 2 points each!

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Homemade Thin Mints

5 Comments | Written on June 5, 2013 at 12:00 am , by

I loved being a Girl Scout.   Every year I couldn’t wait until it was cookie time and I could begin my door to door sales pitch!  I would tirelessly trudge through the Midwestern cold or rain, it didn’t matter.  I was on a mission.

Now that I live in Los Angeles, I’ve found the Girl Scout sales are a bit different.  Instead of going door to door, they often set up shop outside my local grocery store or book store.  After all those years of generous neighbors buying box after box from me, I have to return the favor.  I always look to see what they have, but in the end the decision is always the same – Thin Mints.

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Three Step Cookies

3 Comments | Written on May 7, 2013 at 5:00 am , by

You know I love a good 3-ingredient recipe, so when I saw these “Three Step Cookies” I couldn’t wait to try them.  In fact, there are no-bake and all you will need is a microwave!

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Best Gluten-Free Recipe Ever – Browned Butter Blueberry Oatmeal Cookies

2 Comments | Written on April 30, 2013 at 5:00 am , by

Last week, we focused on “Gluten-Free” options here at Better Recipes.  These days, we are understanding more about gluten allergies, and many people are choosing to eliminate or reduce gluten from their diet.  We put the call out to our readers to show off their best gluten-free recipes and the response was excellent!  From main dishes to desserts, we were impressed by all the gluten-free recipe suggestion.  In the end, one recipe came out on top and was selected by our judges as the “Best Gluten-Free Recipe Ever.”  Take a look!

Keep reading for the Gluten-Free recipe!

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Peanut Butter and Jelly Truffles

4 Comments | Written on April 13, 2011 at 5:00 am , by

Some recipes sound so fun when read, you are compelled to try them.  That’s what happened when I stumbled upon these “Peanut Butter and Jelly Truffles.”  To take such a classic and comforting combination as peanut butter and jelly, but make them in the form of a decadent truffle – brilliant!  This recipe was uploaded by the Better Recipes user “gregfonte.”  Be sure to take a look at his other fabulous creations!

The truffles are a quick and easy no-bake treat, with ingredients you probably already have on hand.  With a chocolate coated outside and a surprise jelly filling, how can you go wrong?!

PEANUT BUTTER AND JELLY TRUFFLES (click here to view and print recipe)


8 ounces semisweet chocolate chips

1 1/2 cup crunchy peanut butter

2 cups powdered sugar

1/4 cup unsalted butter

3/4 cups puffed rice cereal

1/4 cup grape jelly


Place chocolate chips in a food processor and pulse until finely chopped. Place in a bowl and set aside. Mix peanut butter, sugar, softened butter, and cereal together. Form into 1 1/2 inch balls. Make a deep depression in the ball with thumb and fill with 1/4 teaspoon jelly. Smooth over to enclose the jelly in the ball. Roll each ball in chopped chocolate, pressing lightly until well coated. Place on waxed paper and chill 15 minutes. Keep chilled until served.

Number of Servings: 24 truffles

Happy Hanukkah!

2 Comments | Written on December 2, 2010 at 5:00 am , by

Happy Hanukkah Better Recipes!

This year, celebrate the Festival of Lights in the sweetest way possible.


A few weeks ago I had the pleasure of visiting the Nestle test kitchens and met with the lovely and talented Christine Garboski and Liz Dodder. They showed me around and even offered a sneak peek and some of the delicious recipes being tested for the holidays.  (Did everyone see the adorable “Santa’s Cookie Sleds” on our Top 10 Christmas Cookie list?!)  I snapped a few photos and put them up in a gallery on the Better Recipes Facebook page.

I fell in love with this recipe for an edible “Cookie Menorah” and just had to share it for Hanukkah.  It is not only delicious, but a fun activity.  It’s almost too cute to eat!  Almost…

Refrigerated Mini Chocolate Chip Cookie Bar Dough forms the base.  A chewy candy called “Kazoozles” are the candles and Spree candies are added to resemble flames.


3 packages (1.8 ounces each) Wonka Kazoozles, any flavor
1 package (1.77 ounces) Wonka Spree
1 small can of prepared frosting
1 package (16.5 ounces) Nestle Toll House Refrigerated Mini Chocolate Chip Cookie Bar Dough

CUT five Kazoozles in half. You will use nine halves total. Set the extra Kazoozles aside. Make a small slit at one end of each Kazoozles half. Immediately place 1 Spree, on edge, into the slit at the end of each Kazoozles half. The stickiness of the filling should keep the Spree attached. (If needed, a small amount of prepared frosting can be used to attach the Spree.) The Kazoozles and Spree represent the candles and the flames that you will put in a cookie “candlestick”.

PREHEAT oven to 350° F. Prepare cookies according to package directions, baking for 9 minutes so cookies are still soft. Remove cookies from oven and while still soft, quickly press the handle of a wooden spoon into the center of each cookie to make a hole. Remove cookies to wire rack to cool completely.

STACK 4 cookies on top of each other using a little frosting on the bottom of each cookie to adhere (be sure to line up holes and to keep frosting away from the holes). Repeat this 7 times, so that you have a total of 8 identical stacks of 4 cookies. Make one more stack that is made of 8 cookies placed on top of each other, again adhering with frosting and lining up the holes.

PLACE a Kazoozle “candle” in the center of each stack, twisting gently so Kazoozles fit into the cookie “candleholders”. (Frosting can be used to hold Kazoozles in place.)

Better Recipes Meet-Up and Gluten-Free Cookies!

2 Comments | Written on October 14, 2010 at 5:00 am , by

A few weeks ago we had the first ever Better Recipes “meet-up” in Chicago!  I was in the area visiting my family and one of our readers, Colette D., suggested we hold a “meet-up.”  It turns out she has a great blog,, and also follows Better Recipes on Twitter as @cecedon.  We had a wonderful time, and I look forward to meeting more of you!  Hopefully as time goes on we can host more “meet-ups” throughout the country!

We met in the cookbook section at The Book Stall in Winnetka, IL just north of Chicago.  It is a fantastic independent book store with a great cookbook collection.  They often host book signings with cookbook authors and operate the book stand at the International Home and Housewares Show every year.

We browsed the collection and then grabbed coffee at the cafe attached to the book store.  It was so great to get to know a Better Recipes reader!  We talked a lot about her dedication to feeding her family healthy foods.  She supports a local CSA and chooses to buy organics.  She and her family also follow a gluten-free diet.  After our conversation, I was intrigued to learn more.  In fact, I did an informal poll on our Facebook page, and it turns out there are many other readers who are interested in gluten-free recipes as well.  After our lovely conversation, I went home and found this recipe on our sister site,

The recipe for Gluten-Free Pumpkin-Chocolate Chip Cookies were great!  In fact, no one could even tell they were gluten-free!


Betty Crocker® Gluten Free chocolate chip cookie mix, pumpkin and a pinch of spice bake into yummy homemade cookies.

3/4 cup   canned pumpkin (not pumpkin pie mix)
1/4 cup   butter, softened (not melted)
1 teaspoon   vanilla
1 egg
1 box  Betty Crocker® Gluten Free chocolate chip cookie mix (19 ounces)
1/2 cup   raisins, if desired
1/4 teaspoon   ground cinnamon
Powdered sugar, if desired

1. Heat oven to 350 degrees F. Grease cookie sheets with shortening.

2. In large bowl, stir pumpkin, butter, vanilla and egg until blended. Stir in cookie mix, raisins and cinnamon until soft dough forms. Drop dough by rounded tablespoonfuls 2 inches apart on cookie sheets.

3. Bake 10 to 12 minutes or until almost no indentation remains when lightly touched in center and edges are golden brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Sprinkle with powdered sugar.
36 cookies

Nutrition Facts

Calories 80 (Calories from Fat 25); Total Fat 2 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 80mg; Total Carbohydrate 13g (Dietary Fiber 0g, Sugars 7g); Protein 0g. Daily Values: Vitamin A 15%; Vitamin C 0%; Calcium 0%; Iron 0%. Exchanges: 0 Starch; 1 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat; 1/2 Fat. Carbohydrate Choices: 1.
Percent Daily Values are based on a 2,000 calorie diet

World’s Greatest Chocolate Chip Cookies

15 Comments | Written on August 25, 2010 at 5:00 am , by

I know, it’s a bold statement.  After years of baking and countless cookie recipes, this is hands down the best chocolate chip cookie I have ever tasted!  The secret is a blend of chocolate chunks, semi-sweet and milk chocolate chips.

You will need a heavy duty mixer for this dough!  Don’t leave out the nuts because they make a world of difference, and don’t substitute any other chips. I have tried different kinds, but nothing works like this combination.  When the cookies are baked, they are huge – about 4″ wide!  I can never bake enough of these because they always disappear instantly.  My friends ask me to make them all the time!

chocolate chip

My All-Time Favorite Chocolate Chip Cookies

2 sticks (1 cup) unsalted butter, room temperature (no substitute!)

1 cup packed brown sugar

1 cup granulated sugar

2 large eggs

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon vanilla extract

2-1/4 cups all-purpose flour

12-ounce package chocolate chunks

12-ounce package semisweet chocolate chips

11.5-ounce package milk chocolate chips

1-1/2 cups toasted, coarsely chopped walnuts

1. In large bowl of electric mixer, cream together butter, both sugars, and eggs until well blended.  Mix in soda, salt, and vanilla.

2.  Blend in flour until incorporated, then mix in chips, one package at a time. Mix in nuts.

3.  Cover and refrigerate dough for at least a couple hours, or overnight.

4.  When ready to bake, line large baking sheets with parchment paper.  Heat oven to 375 degrees.

5.  Measure batter in slightly heaping 1/3 cup measuring cup and turn out onto baking sheet, about 3″ apart.  Flatten dough slightly with your hand.

6.  Bake for 12-13 minutes.  Dough will look slightly underdone in the center.  Remove from oven and let cookies sit on baking sheet for several minutes before removing to rack to cool.  Makes about 20-24 cookies.