No matter what you celebrate this holiday season, baking cookies is a beautiful way to spend time with family and friends. Check out our favorite cookie, brownie, and bar recipes from us to you!
Need a fun drink to pair with your baked treats? Here are our cocktail recipes: https://koi-fly.com/holiday-recipes-cocktails/
Fudge Brownie Muffins
Chef: Stacey Grant, Founder & CEO
Story: This recipe has always been a favorite of mine since I was a little girl. My mom, sister and I would make brownies (and mostly eat the batter) whenever we had to bring something to a bake sale. They are always what I crave on those occasional moody days. Enjoy them warm with cold milk for extra satisfaction.
- Dunkin Hines Chewy Fudge Brownie mix
- 1/2 cup canola oil
- 2 eggs
- 1/4 cup water
- 1 cup Godiva chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup peanut butter chocolate chips
- Preheat oven to 325ºF.
- In a bowl, mix together the Duncan Hines Chewy Fudge Brownie mix, oil, eggs, water, Godiva dark chocolate chips, white chocolate chips, and peanut butter chocolate chips.
- Pour mix into lightly greased cupcake pan, sprinkle peanut butter or white chocolate chips on top to your liking.
- Bake for 20 minutes – make sure they’re till gooey!
Chef: Erin Versaggi, Associate Producer
Story: When I was an intern at Koi-Fly, I needed a fun summer dessert to bring to our Guac-Off. I randomly decided to try out this old lemon bar recipe that I found in my mom’s recipe book. I made two batches, one for my family, and one for the koi-fly team. Both groups (totally to my surprise) loved them! They’re so easy to make and definitely great for any kind of event.
- 1 cup butter, softened
- 1/2 cup white sugar
- 2 cups all-purpose flower
- 4 eggs
- 1 1/2 cup white sugar
- 1/4 cup all-purpose flour
- 2 lemons, juiced
- Powdered sugar for garnish
- Preheat oven to 350º F.
- In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9×13 inch pan.
- Bake for 15 to 20 minutes in the preheated oven. Make sure the base is a light gold color.
- In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour.
- Whisk in the eggs and lemon juice. Pour over the baked crust.
- Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool.
- Once cooled, sprinkle powdered sugar on top for garnish. Cut into squares or triangles before serving. Enjoy!
Chocolate Chip Corn Crisp Delight
Chef: Dave Bisson, Director of Production
Story: I love nachos. I love cookies. I wondered if there was a way to combine the two and a simple internet search gave me hope. Somehow this works! It may sound weird but the Fritos add a slightly salty crunch that guarantees this cookie will be the talk of your Holiday party!
- 4 tablespoons unsalted butter, softened
- 7 tablespoons sugar
- 1 large egg yolk
- 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/3 cup semi-sweet chocolate chips
- 1/2 cup corn chips (Fritos), broken into pieces
- Preheat oven to 350ºF and line a cookie sheet with parchment paper.
- In a medium bowl, beat together the butter and sugar until light and fluffy (about 1 minute). Add egg yolk and beat until combined.
- Sprinkle flour and baking powder on top and mix briefly just to combine.
- Stir in the chocolate chips and Fritos evenly.
- Scoop 12 dough balls, and space evenly on a cookie sheet.
- Bake for 10-12 minutes, until the edges of the cookies begin to brown.
Chocolate Chip Toffee Bars
Chef: Alexis Brown, Senior Producer
Story: I’ve been baking since I was 9 or 10-years-old. I enjoy looking at photographs of desserts and trying to make them. If I taste a confection and like it, I’m probably going to try to make! Baking is my gift and I love sharing the joy of desserts with others. The Chocolate Chip Toffee Bar is a recipe that I stumbled upon on the back of a package of English toffee bits. In my opinion it takes the “Magic Cookie Bar” to a whole new level!
- 2-1/3 Cups of all-purpose flour
- 2/3 cup firmly packed brown sugar
- ¾ Cup margarine or butter
- 1 egg, slightly beaten
- 1 Cup coarsely chopped nuts
- 1 package (12 oz.) Semi Sweet Chocolate Chips
- 1 (4-oz.) can Sweetened Condensed Milk
- 1 (10-oz.) package Heath English Toffee Bits
- Preheat oven to 350ºF
- In a bowl, stir together flour and sugar. Cut in margarine until mixture resembles course crumbs. Add egg, mix well.
- Stir in 1½ cups chocolate chips and nuts, set aside 1½ cups of the mixture. Press remaining mixture into bottom of 13×9 inch, greased baking pan.
- Bake for 10 minutes.
- Pour sweetened condensed milk evenly over the crust. Top with 1½ cups of toffee bits.
- Sprinkle set aside crumb mixture and remaining ½ cup of chocolate chips over top.
- Bake again for 25 – 30 minutes or until golden brown.
- Sprinkle with ¼ of toffee bits. Cool and cut into bars!
Chocolate Kiss Cookies
Chef: Carter McFadden, Marketing Coordinator
Story: For years my mom and I would participate in a giant cookie exchange (we’re talking dozens and dozens of cookies) and chocolate kiss cookie were our go-to. Rolling the dough balls in peppermint sprinkles before baking gave the final product a perfect blend of peppermint and cocoa with each bite.
- 1 cup all-purpose flour
- 1/2 cup Dutch process or unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 egg yolk at room temperature
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- 3/4 cup sprinkles of your choosing (I used red and white holiday peppermint sprinkles)
- 25 Hershey’s Kisses, unwrapped
- Preheat oven to 350º F. Line baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together flour, cocoa and salt. Set aside.
- In a separate bowl with a handheld mixer or stand mixer, beat the softened butter on medium-high speed until smooth, about 1 minute. Add the sugar and beat on medium-high speed until creamed, about 2 minutes. Add the egg yolk, milk and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low speed until combined.
- Pour the sprinkles into a small bowl. Roll the balls of dough, about 3 teaspoons of dough per cookie, then roll each ball into the sprinkles to coat. Place the dough balls on the prepared baking sheet, about 2 inches apart.
- Bake for 10-12 minutes!
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Press the chocolate kisses into the center of each cookie. Transfer the cookies to a wire rack to cool completely, and enjoy!
Be sure to let the cookies cool a little before placing the Hershey’s Kisses in the center – the kisses could melt and lose their perfect shape!
Chef: Shelly Hughes, Lead Marketing Strategist
Story: A friend of mine invited me over for dinner to make fresh gnocchi with his family. Knowing he used to own an Italian restaurant, I couldn’t turn down the offer! After dinner, he brought his famous handmade cannolis and I was HOOKED. They’re delicious and so easy to make and no baking necessary if you buy the cannoli shells from your local baker!
- 30 mini cannoli shells
- 1lb hand dipped ricotta cheese
- 1/2 cup sugar
- 2 tsp vanilla
- 1 sprinkle of cinnamon
- Mini chocolate chips (chefs discretion)
- Combine ricotta, sugar, vanilla, cinnamon and chocolate chips in a large bowl and mix with your hands.
- Just before serving, use a pastry back without a tip (or a Ziplock bag with a cut corner) to pipe the filling into the cannoli shells.
- Fill the cannoli shells from both ends so the cream runs through the whole shell.
- Dip each end in chocolate chips.
Ask your local cheesemonger for the best hand-dipped ricotta option for cannolis. Be sure to get a ricotta that doesn’t look watery. If the ricotta has an excess of liquid, drain it over a strainer for at least half an hour before making the filling. Don’t fill the shells with the cream until you are ready to eat them. Everyone loves a crispy cannoli!
Key Lime Shortbread Cookies
Chef: Alexis Brown, Senior Producer
Story: Every Christmas I like to try out a few new cookie recipes. A few years-ago I made Key Lime Shortbread Cookies, it delivers an interesting twist on a classic cookie. The citrus flavor makes it the perfect dessert for a summer party by the pool.
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- ½ cup corn starch
- 1 cup butter, softened
- 1 tablespoon fresh Key lime juice
- 2 teaspoons freshly grated Key lime peel
- 1 ¼ cups powdered sugar
- 1 teaspoon freshly grated Key lime peel
- 2 to 3 tablespoons fresh Key lime juice
- Preheat oven to 350°F.
- Combine flour, powdered sugar and cornstarch in medium bowl. Set aside.
- Beat butter in large bowl at medium speed until it’s a creamy consistency. Reduce speed to low and add flour mixture and all remaining cookie ingredients. Beat until dough forms.
- On lightly floured surface, shape dough into two (10-inch) logs. Wrap each in plastic food wrap; refrigerate until firm (2 hours).
- Reshape logs, if necessary. Cut into ¼-inch slices. Place 1 inch apart onto ungreased cookie sheets.
- Bake for 9-11 minutes or until edges are lightly browned. Cool 1 minute; remove from cookie sheets. Cool completely.
- Meanwhile, place powdered sugar and 1 teaspoon lime peel in small bowl. Gradually stir in enough lime juice for desired glazing consistency. Spoon or brush glaze on top of cookies. Let stand until glaze is hardened (about 15 minutes.)
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