• Dye-Free Chocolate Candy Cookies

    Prep time: 15 Minutes Cook time: 90 Minutes Servings: 48 cookies

    Our family has made the choice to go dye-free recently. Here is one of our favorite cookie recipes that we have been enjoying on repeat. I love to freeze these as cookie dough balls to give the flexibility of store bought cookie dough, but without the dyes and allergies (my husband also has a tree-nut, peanut and shellfish allergy). They also freeze great as the cooked end result as well. We love that camping or traveling as they act as built in ice blocks for the cooler! You can also 1/2 the recipe for smaller batches.

     

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    Favorite Dye Free Chocolate Candies from Trader Joe's

     

    While a splurge item, I also highly recommend the baking sheets from Williams and Sonoma. I love the way they bake cookies, they give a crispy bottom while still leaving the middle of the cookie chewy. 

    Ingredients:

    Instructions:

    1. Preheat oven to 350 degrees Fahrenheit. 

    2. In a stand mixer, combine room temperature butter and crisco sticks with sugar and brown sugar. Blend well, roughly 5 minutes until completely combined and sugar is fully incorporated into a paste. 

    3. Add in eggs and blend until combined.

    4. Add in vanilla extract, baking soda, baking powder and salt and blend well.

    5. Add in the flour in 2 cup increments, blending well between. The stand mixer will be full with this size batch. 

    6. Add in chocolate chips and mix well. 

    7. Add in chocolate coated candies and mix only slight. You made need to finish by hand mixing.

    8. Divide dough into dough balls. For events will small kids or larger gatherings, you can make the cookies into the size of your choice. 

    9. For 1/8 cup (2TBSP) sized dough balls, you will need to bake these for roughly 12 to 15 minutes depending upon your oven. 

    10. Once baked, let cool on pan for 10 minutes, then move to cooling racks to cool completely. 

    11. Then freeze or enjoy!