There’s no better way to spend time with your family than baking delicious cookies this holiday season. Want some Koi-Fly fan favorites to whip up with you fam? Check out our cookie, brownie, and bar recipes below!
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.
Grammy’s Butter Cookies
Chef: Michaela Keating, Senior Marketing Coordinator
Story: Ever since I can remember, every Christmas was filled with lots of love, laughs, family, and of course, Grammy’s cookies. My Grammy sends over a big tin of cookies each year and my favorite is by far her butter cookies. These aren’t your average butter cookies though. Here’s the catch… my Grammy’s recipe does not include an egg! This makes the cookies super soft and tastes more like a sweet butter. Trust me, it’s a power move. These are simply delicious and I hope you love them as much as I do!
1 1/4 c. all-purpose flour
1/4 tsp. salt
1/2 c. (1 stick) butter, at room temperature
1/4 c. sugar
1/2 tsp. pure vanilla extract
- Heat oven to 350°F. In a medium sized bowl, whisk together flour and salt.
- In a large bowl, use an electric mixer to beat butter and sugar on high speed until fluffy. Reduce speed to medium, add in vanilla extract and continue to beat.
- Reduce mixer speed to low and gradually add flour mixture. Mix until fully added in. Then using a spatula, fold dough until it forms a ball.
- Fill your cookie press so it touches a baking sheet then squeeze and lift away. Make sure to space cookies 1 inch apart.
- Bake for 11-13 minutes until cookies are light golden brown around the edges. Let cool for 1 minute on sheets then move to cooling rack.
- Decorate cookies to your liking! (We always add sprinkles or chocolate chips!)
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