Who doesn’t love a chocolate cookie? How about a fudgy chocolate cookie LOADED with marshmallows, chocolate chunks and Oreo cookie crumbles. These delicious rocky road cookies stay soft for days, come together in 30 minutes, and are a serious crowd pleaser!
2 cups white sugar
1 ¼ cups butter, softened
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
¾ cup Cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped Oreo cookies
1 cup marshmallows
Preheat the oven to 350 degrees F
Cream sugar and margarine in a large bowl until light and fluffy. Beat in eggs, one at a time, then stir in vanilla.
Combine flour, cocoa, baking soda, and salt in a separate bowl. Add to the creamed mixture and mix until just blended. Stir in chocolate chips, crushed Oreos and mini marshmallows.
Drop spoonfuls of dough 2 inches apart onto ungreased cookie sheets.
Bake in the preheated oven until edges are set and centers are soft, 8 to 10 minutes.
Let sit briefly before transferring to wire racks to cool completely.
Now that Thanksgiving has come and gone, we all are face to face with the Leftover Problem. Well have no fear, I have the perfect solution for all the leftover stuffing. These Sausage Stuffing Bites are perfect to use leftover stuffing to make! They can be used for an appetizer at your Friendsgiving celebration. You can also make them ahead of time and keep them in the fridge until you’re ready to bake and serve them. They are perfect for parties and family gatherings during the holidays.
Sausage Stuffing Bites
2 boxes Savory Herbs Stuffing or 2 cups leftover stuffing
½ pound of hot Italian sausage
½ pound of mild Italian sausage
Sea salt and pepper to taste
3 cloves garlic, chopped
½ cup of mozzarella cheese or shredded cheese cheddar
1/3 cup dried cranberries, minced
2 beaten eggs
Gravy Dipping Sauce
1/3 cup all-purpose flour
¾ stick of butter
3 to 4 cups chicken broth
1/2 teaspoon seasoned salt
2 teaspoons freshly ground black pepper, more to taste
Preheat the oven to 375 degrees F.
Brown the sausage over medium-high heat until no longer pink. Add the garlic and cranberries, mix and cook for 5 minutes.
While the sausage is cooking, cook the stuffing.
Once sausage and stuffing is cooked, combine all ingredients into a mixing bowl and mix with your hands. Do not ocean out the sausage pan, we will use the drippings for the gravy.
Using a cookie scoop, (or hands) scoop the sausage balls onto a baking pan lined with parchment paper.
Bake for 20-25 minutes, till they are browned on top.
While sausage stuffing bites are cooking, make the gravy dipping sauce.
Over medium heat, melt the butter. Sprinkle on half the flour and stir so that the butter soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the broth, stirring constantly.
Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of broth or more if needed. Taste and adjust the seasoning.
Place dipping sauce in a serving bowl and serve with Sausage Stuffing Bites