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Drop Cookie Recipes

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.

Keep reading…

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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.

Keep reading for the recipe!  

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“Moving” Molasses Cookies

5 Comments | Written on September 24, 2013 at 5:00 am , by

I have some exciting news to share with all of you!  

After 12 years of living in Los Angeles, I am packing up my house (along with “The Daily Dish” kitchen!) and moving to New York City!!

I am so excited, I can hardly contain myself!  (My shipping boxes can hardly contain themselves either – but that’s another story…)

Needless to say, going from a house in Los Angeles to a studio apartment in The Big Apple, I am going to need to downsize.  Over the years of cooking and blogging I have accumulated quite a bit of equipment and food styling props.  I decided to have a little fun and give away these items to some fellow foodies!

Keep reading for the rest of the story…

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Jumbo Chocolate Chip Cookies

4 Comments | Written on February 6, 2013 at 5:00 am , by

You really can’t be a chocolate chip cookie…and in my book, the bigger the better!  Not only the size of the cookie (of course) but also the size of the chocolate chips.  That’s why I decided to make a batch of jumbo cookies with extra-large chocolate chunks!

Keep reading for the recipe!  

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Black, White, and Yummy All Over!

8 Comments | Written on September 28, 2011 at 5:00 am , by

The inspiration for today’s blog came from a conversation on Facebook!  “Easy Home Cooked Recipes” posted their recipe for “Cake Mix Cookies” and I just had to try them!  Here is the original post:


2 large eggs
1 stick butter, room temperature
1 16-ounce bag chocolate chips
1 box of your favorite cake mix

Mix ingredients together. Drop on cookie sheet. Bake @ 350 for 10-12 minutes.

I was so intrigued and I couldn’t wait to give this easy recipe a try for myself!  I peered into the pantry and found that I had a chocolate cake mix and a bag of white chips.  Voila!   It was time for some “Black and White Cake Mix Cookies.”  Think of all the possibilities here.  There are countless combinations of cake mix flavors and chip varieties.  What would you like to try?


1 box Chocolate Cake Mix

1/2 cup (1 stick) butter, softened

2 large eggs

1 bag white baking chips

Preheat oven to 350 degrees.  Mix together cake mix, butter and eggs.  Stir in white chips.  Drop on to cookie sheet about 2 inches apart.  Bake for 10-12 minutes.  Cool on a wire rack.

Wild and Wonderful Triple Chocolate Cookies

1 Comment | Written on January 19, 2011 at 5:00 am , by

Cookies with only 45 calories!  You have to be kidding, right?  Just wait until you see the secret ingredient…

Last year I had the pleasure of meeting Rocco DiSpirito at the Bertolli “Into the Heart of Italy” event in Los Angeles.  He was nice enough to give me a signed copy of his latest book, “Now Eat This!” It is filled with lighter and healthier versions of your favorite foods.  From fried chicken to mac and cheese and even desserts – all recipes in this book are under 350 calories.  Needless to say, I was sold!  I couldn’t wait to give the recipes a try.


When I landed on his recipe for “Triple Chocolate Chocolate Chip Cookies” I couldn’t believe my eyes.  No butter, no flour, no sugar…just cannellini beans?!  Needless to say, this would be my first time baking cookies with beans.  It would also be my first attempt to cook with Splenda and agave nectar.  I was skeptical, but Rocco noted in the book that he worked for three weeks to perfect the recipe, so I knew it had to be good!  The “dough” was very different from traditional chocolate chip cookies and it looked like they were going to come out more like meringue cookies.  But something magical happened in the oven and when they came out, the cookies were moist, decadent and very impressive!  I knew Rocco knew what he was doing.   I think his low-fat mac and cheese is next on the menu!



  • Nonstick cooking spray
  • 1/2 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder, sifted
  • 1 cup canned white cannellini beans, rinsed and drained
  • 2 tablespoons light agave syrup
  • 3 large egg whites
  • 1 1/2 cups granulated Splenda
  • 1/4 cup dark chocolate-covered cacao nibs
  • 1/4 cup mini chocolate chips


1. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper and spray lightly with cooking spray. Set aside.

2. In the bowl of a food processor, combine vanilla, cocoa, cannellini beans, and the agave syrup, and blend the mixture until smooth, about 3 minutes, scraping down the side of the bowl halfway through blending.

3. In the bowl of a mixer fitted with a whip attachment, beat the egg whites until they form soft peaks. Gradually beat in the Splenda. Continue to beat the whites until they are creamy and nearly stiff. Add one-third of the egg-white mixture to the cocoa-bean mixture in the food processor. Blend to combine, about 30 seconds. In 2 batches, fold the lightened cocoa mixture into the egg whites until they are almost fully combined. Add cacao nibs to the batter. Fold batter until cacao nibs are evenly dispersed and cocoa mixture is completely incorporated.

4. Drop mounded spoonfuls of batter onto the prepared sheets. Spread batter out to form cookies about 2 1/2 inches in diameter. Sprinkle the chocolate chips on top of the cookies.

5. Bake for about 20 minutes, rotating the pans one turn halfway through baking. Using a metal spatula, transfer cookies to wire racks to cool.

Number of Servings: 20 cookies

Calories: 45, Fat: 1.4 g, Protein: 2 g, Carbohydrates: 9 g, Cholesterol: 0 mg, Fiber: 2 g, Sodium: 32 mg.

“Powerhouse” Bites

7 Comments | Written on January 5, 2011 at 5:00 am , by

These bite-sized cookies are a satisfying snack that won’t throw your resolutions off track.  Sunflower seeds and cashews provide a hearty crunch, while dried cranberries and a hint of molasses add a sweet touch.  I love the use of whole wheat flour, wheat germ and rolled oats, as well as a bit of soy flour.  Packed with minerals and B vitamins, these cookies are a fun and guilt-free snack!

power gems


1/2 cup whole wheat flour
1/2 cup unbleached all-purpose flour
1/3 cup granulated sugar
1/3 cup toasted wheat germ
1/4 cup soybean flour
1/4 cup nonfat dry milk
1/4 cup rolled oats
1-1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon salt
1/2 cup unsalted butter, well-chilled and cut into pieces
1/4 cup molasses
1 egg
1/2 cup raw cashews, toasted
1/2 cup sunflower seeds, toasted
6 ounces dried cranberries, chopped

Heat oven to 350 degrees.  Line cookie sheets with parchment paper.  Combine first 11 ingredients (whole wheat flour through salt). Cut in butter until mixture resembles coarse cornmeal.  Add molasses and egg and beat until mixture just forms dough; do not overwork.  Add nuts, seeds and fruit.  Drop dough onto prepared baking sheets, spacing 1-inch apart.  Press each lightly with the back of a fork.  Bake for 10 minutes (cookies will be slightly soft).  Remove from baking sheets and cool on wire racks. Store in airtight tins up to 1 week.  Makes  about 4 dozen cookies.

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, www.curiouswhy.com, 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, www.Recipe.com.

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.

Better Recipes Cook Of The Week: Julie Hession

5 Comments | Written on July 13, 2010 at 5:00 am , by

It’s time we started showcasing all the fabulous foodies we have here on Better Recipes!  I would like to highlight a reader each week and share some of their stories and recipes with everyone.   Let’s start off with our first “Cook of the Week” Julie Hession!

Earlier this month, the Summer Fancy Food Show was held in New York City.  Imagine row after row, booth after booth of the best specialty food and drinks from across the country and across the globe.  (Yes, and every single booth offers samples.  It was my lunch and dinner that day!)  I even had the chance to meet famous foodies like Padma Lakshmi and Lidia Bastianich.  Check out our Facebook page for a gallery of pics from the event!

For me, the highlight of the event was meeting up with fellow foodie and Better Recipes fan, Julie Hession!  She was debuting her simply fantastic “Julie Anne’s Granola” at the show.

The granola can be purchased online or at a stores throughout the country.  Check out her recipe for chocolate chunk cookies using the Sweet Citrus Granola blend.  Give it a try!

Julie Anne’s Granola Chocolate Chunk Cookies

2 cups flour

1 tsp baking soda

1/2 tsp baking powder

1 tsp cinnamon

1/2 tsp. salt

1 cup butter, soft

3/4 cup dark brown sugar

3/4 cup sugar

2 large eggs

1 tsp vanilla extract

2 cups Sweet Citrus Granola

1 1/2 cups chocolate chunks

Preheat oven to 350 degrees.  Whisk together flour, baking soda, baking powder, cinnamon and salt.  With an electric mixer, cream butter and both sugars in another bowl until light and fluffy.  Beat in both eggs, and beat in vanilla.  Beat in flour mixture and then stir in the granola and chocolate chunks.  Drop dough by heaping tablespoons 2 inches apart onto buttered baking sheets.   Bake in batches in middle of oven 12 to 15 minutes, or until golden.  Cool cookies on racks.  Makes 3 dozen.

Besides the great cookie recipe, Julie also offers these tips for granola.  What’s your favorite way to enjoy granola?

10 Ways to Enjoy Granola:

1)  Stir into Greek yogurt

2)  Ice cream topper

3)  Add to cookie dough

4)  Snack at the gym

5)  Mix into muffin batter

6)  After-school treat

7)  Homemade granola bars

8)  Apple pie streusel

9)  Sprinkle into salads

10)  Thanksgiving turkey stuffing