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Salted Caramel Chocolate Chip Cookies


Submitted by Tiffany & Brynna

Great Cape Cookie Bake-Off @ Ring Bros. Marketplace

December 2018


1 cup butter, unsalted

1 cup granulated sugar

1 1/2 cups brown sugar

1 TBSP vanilla extract

2 eggs

1/2 cup caramel sauce

4 cups flour

1/2 tsp baking powder

1 1/2 tsp baking soda

1/2 teaspoon salt

2 cups semi-sweet chocolate chips

2 TBSP sea salt for sprinkling


1. In a large bowl cream together butter & sugars with a stand or hand mixer until combined & fluffy (about two minutes). Then add in vanilla extract & eggs, beating until combined. Pour in caramel & beat until incorporated, Occasionally scrapping down the sides of the bowl.

2. Slowly add in the flour, baking powder, baking soda and salt. Beat slowly until combined.

3. Stir in chocolate chips with a wooden spoon. Place dough in the refrigerator for an hour.

4. Preheat oven to 350 degrees.

5. Line two baking sheets with silicone baking mats or parchment paper.

6. Scoop dough onto prepared cooking sheets using a TBSP-sized cookie scoop. Place dough balls approximately 2-inches apart; flatten slightly.

7. Bake for 11-12 minutes, until edges are slightly golden brown (centers will be soft). Remove from oven and sprinkle with sea salt. Allow cookies to cool on the baking sheet for 3 minutes, then transfer to a cooling rack. Repeat until all the dough has been turned into delicious cookies!





Fudgy Dark Chocolate Avocado Cookies

Submitted by Lori F. (

Great Cape Cookie Bake-Off @ Ring Bros. Marketplace

December 2018


1 ripe avocado, finely mashed

¼ cup white sugar

¼ cup brown sugar

1 egg

1 tsp vanilla extract

½ cup unsweetened cocoa powder

⅓ cup flour

½ tsp baking soda

2 oz dark chocolate, coarsely chopped


  1. Preheat oven to 350 degrees.
  2. Combine the finely mashed avocado, white sugar, brown sugar, egg, and vanilla extract in a medium-sized bowl.
  3. In a separate bowl, whisk together the cocoa powder, flour, and baking soda.
  4. Mix together the wet and dry ingredients until just combined.
  5. Gently stir in the dark chocolate chunks.
  6. Using a small ice cream scoop or spoon, add one heaping tablespoon of dough on to a baking sheet lined with parchment paper.
  7. Bake for 8-10 minutes or until the top has set. Don’t over-bake!


Raspberry White Chocolate Cookies

Submitted by Liz W.

Great Cape Cookie Bake-Off @ Ring Bros. Marketplace

December 2018


1 cup granulated sugar

3/4 cup packed brown sugar

3/4 cup butter, softened

1/2 cup shortening

1 tsp vanilla

2 eggs

2 1/2 cups all-purpose flour

1 tsp baking soda

1/4 tsp salt

1 1/2 cups white baking chips

3 pkg Land ‘O Lakes Raspberry Cocoa


  1. Preheat oven to 350 degrees.
  2. Mix sugars, butter, shortening, vanilla & eggs in a large bowl.
  3. Stir in flour, cocoa, baking soda & salt.
  4. Stir in white baking chips.
  5. Using a spoon, drop dough onto ungreased baking sheets 2” apart.
  6. Bake 10-12 minutes
  7. Cool on rack.


Cookies ‘N Cream Cookies

Submitted by Kate S.

Great Cape Cookie Bake-Off @ Ring Bros. Marketplace

December 2018


1 Cup Butter, softened

1/2 Cup Brown Sugar

1/2 Cup Sugar

1 package Oreo Pudding Mix

2 Eggs

1 tsp Vanilla

2 1/4 Cup Flour

1 tsp Baking Soda

1 Cup Semi-sweet Chocolate Chips

16 Double Stuffed Oreos crushed, coarsely


Use electric beater:

Cream butter & sugars

Add pudding mix

Add eggs & vanilla

Add flour (in increments) & baking soda

Fold in crushed Oreos & Chocolate Chips


Drop by spoonful onto baking sheets. Bake 8-10 min depending on how big a cookie you make. Let cookies set a few minutes more on a sheet. Then, remove to wire cooling rack.


Mint Chocolate-Covered Cookies

Submitted by Sophia

Great Cape Cookie Bake-Off @ Ring Bros. Marketplace

December 2018


3 cups crushed chocolate wafers (about 65 wafers)

6 ounces cream cheese, softened


1 pound chocolate mint candy coating disks, chopped

2 tablespoons shortening

Green and white sprinkles, optional


In a large bowl, combine chocolate wafer crumbs and cream cheese. Shape into one-inch balls. Coat bottom of a glass with cooking spray, then dip in sugar; flatten balls to 1/4-in. thickness. (Re-dip glass in sugar as needed.) Freeze 30 minutes or until firm.

In a microwave, melt candy coating disks and shortening; stir until smooth. Dip cookies in coating mixture; allow excess to drip off. Place on waxed paper; if desired, decorate immediately with sprinkles. Store between layers of waxed paper in an airtight container in the refrigerator.