#chocolatechipcravings

Indulge in the delightful combination of cookie dough and donuts with these deep-fried treats. Crispy on the outside, soft on the inside, and loaded with chocolate chips, these donuts are perfect for satisfying your sweet cravings.

Ingredients: 1 cup all-purpose flour. 1/4 cup granulated sugar. 1/4 cup brown sugar. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/4 cup unsalted butter, softened. 1/4 cup milk. 1 teaspoon vanilla extract. 1/2 cup chocolate chips. 1/2 cup cookie dough chunks. Vegetable oil for frying. Powdered sugar for dusting.

Instructions: In a mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, and salt. Add the softened unsalted butter, milk, and vanilla extract to the dry ingredients. Mix until a dough forms. Fold in the chocolate chips and cookie dough chunks into the dough mixture. Heat vegetable oil in a deep frying pan or fryer to 350F 175C. Drop spoonfuls of the cookie dough donut batter into the hot oil, frying for about 2-3 minutes or until they turn golden brown. Be careful not to overcrowd the pan. Remove the deep fried cookie dough donuts from the oil and drain on paper towels to remove excess oil. Dust the donuts with powdered sugar while they are still warm. Serve your deep fried cookie dough donuts and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in the creamy and refreshing Mooch frozen yogurt from Dublin with a delightful mix of Greek yogurt, honey, berries, nuts, and chocolate chips. It's the perfect treat to satisfy your sweet cravings on a sunny day.

Ingredients: 2 cups of Greek yogurt. 1/4 cup of honey. 1/2 cup of mixed berries strawberries, blueberries, raspberries. 1/4 cup of chopped nuts almonds, walnuts, or pistachios. 1/4 cup of chocolate chips. 1 teaspoon of vanilla extract.

Instructions: In a mixing bowl, combine the Greek yogurt and honey. Stir well until the mixture is smooth and the honey is fully incorporated. Add the mixed berries and chopped nuts to the yogurt mixture. Gently fold them in to distribute evenly. Add the chocolate chips and vanilla extract, and mix until everything is well combined. Pour the yogurt mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a frozen yogurt consistency. If you don't have an ice cream maker, you can pour the mixture into a shallow container and freeze it. Stir every 30 minutes for 2-3 hours until it firms up. Once the frozen yogurt is ready, serve it in bowls or cones, garnished with extra berries and nuts if desired. Enjoy your delicious Mooch Frozen Yogurt from Dublin!

Prep Time: 15 minutes

Cook Time: 120 minutes

Indulge in this creamy vegan ice cream filled with chunks of irresistible cookie dough and chocolate chips. It's the perfect dairy-free treat for any occasion.

Ingredients: 3 ripe bananas, sliced and frozen. 1/4 cup almond milk. 1/2 cup vegan chocolate chips. 1/2 cup vegan cookie dough chunks.

Instructions: Put frozen banana slices and almond milk in a food processor and blend them together until the mixture is smooth. Gluten-free chocolate chips and cookie dough chunks should be added. Put the mixture in a container that can go in the freezer, and then freeze it for at least two hours. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

Enjoy the delightful combination of chewy oatmeal, rich chocolate chips, and the tropical twist of coconut in these Cowboy Cookies. Perfect for satisfying your sweet cravings!

Ingredients: 1 cup old-fashioned rolled oats. 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup shredded coconut. 1/2 cup chocolate chips. 1/4 cup chopped pecans or walnuts.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the oats, flour, baking soda, and salt. In a separate large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Stir in the shredded coconut, chocolate chips, and chopped nuts. Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for about 10-12 minutes, or until the edges are golden but the centers are still slightly soft. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10-12

Enjoy the delightful combination of chewy oatmeal, rich chocolate chips, and the tropical twist of coconut in these Cowboy Cookies. Perfect for satisfying your sweet cravings!

Ingredients: 1 cup old-fashioned rolled oats. 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup shredded coconut. 1/2 cup chocolate chips. 1/4 cup chopped pecans or walnuts.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the oats, flour, baking soda, and salt. In a separate large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Stir in the shredded coconut, chocolate chips, and chopped nuts. Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for about 10-12 minutes, or until the edges are golden but the centers are still slightly soft. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10-12

These Nutella Oatmeal Pecan Chocolate Chip Cookies by Creole Contessa are a delightful combination of rich Nutella, hearty oats, crunchy pecans, and sweet chocolate chips. They're perfect for satisfying your cookie cravings!

Ingredients: 1 cup Nutella spread. 1/2 cup unsalted butter, softened. 1 cup brown sugar. 1/2 cup granulated sugar. 2 large eggs. 2 teaspoons vanilla extract. 1 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 1/2 cups old-fashioned oats. 1 cup chopped pecans. 1 cup chocolate chips.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, cream together the Nutella, softened butter, brown sugar, and granulated sugar until well combined. Add the eggs and vanilla extract to the bowl, mixing until smooth. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the old-fashioned oats, chopped pecans, and chocolate chips until evenly distributed throughout the dough. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently press down on each cookie to slightly flatten. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy these delicious Nutella Oatmeal Pecan Chocolate Chip Cookies! Store any leftovers in an airtight container.

Prep Time: 20 minutes

Cook Time: 12 minutes

Delicious pumpkin chocolate chip cookies that are ideal for the fall season. These cookies are soft and flavorful, with gooey chocolate chips inside.

Ingredients: 1 cup canned pumpkin. 1 cup granulated sugar. 1/2 cup vegetable oil. 1 large egg. 2 cups all-purpose flour. 2 teaspoons baking powder. 2 teaspoons ground cinnamon. 1/2 teaspoon salt. 1 teaspoon baking soda. 1 teaspoon milk. 1 tablespoon vanilla extract. 2 cups semisweet chocolate chips.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine pumpkin, sugar, vegetable oil, and egg. Mix until well combined. In a separate bowl, whisk together flour, baking powder, cinnamon, and salt. Dissolve baking soda in milk and add to the wet mixture along with vanilla extract. Mix well. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in chocolate chips. Drop spoonfuls of dough onto baking sheets lined with parchment paper. Bake for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10-12

Enjoy the delightful combination of chewy oatmeal, rich chocolate chips, and the tropical twist of coconut in these Cowboy Cookies. Perfect for satisfying your sweet cravings!

Ingredients: 1 cup old-fashioned rolled oats. 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup packed brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup shredded coconut. 1/2 cup chocolate chips. 1/4 cup chopped pecans or walnuts.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the oats, flour, baking soda, and salt. In a separate large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Stir in the shredded coconut, chocolate chips, and chopped nuts. Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for about 10-12 minutes, or until the edges are golden but the centers are still slightly soft. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10-12