Maria Provenzano visits Good Morning America to celebrate National Chocolate Chip Cookie Day with her Brown Butter Chocolate Chip Cookies.
Read MoreBasically, I was just looking for any reason to use sprinkles in my cookies!
This was an experiment that I thought would be fun to try with my son. He has been asking to make cookies every day! With St. Patrick’s Day on it’s way, I have been brainstorming fun ideas for things to bake up to celebrate. Sprinkles are always an easy way to add a festive touch, so I wanted to see if they would work IN the cookies. Well, it worked!! I can’t promise that these work with any sprinkles, but I used Fancy Spinkles for this. Their St. Patrick’s Day sprinkles are so adorable. Use the code FROMSCRATCHWITHMARIA15 for 15% off your order.
This is a fun one to get your kids involved with. You can see all of my tips for making chocolate chip cookies here! However, sometimes when I am baking with my kids, I let them take the reins and if the cookies end up a bit more dense, well, then they do. These are all about getting in the kitchen, teaching them to measure, stir, and simply be patient!
Read MoreMaria Provenzano makes Brown Butter Chocolate Chip cookies topped with sea salt.
Read MoreI am such a cookie monster and having chocolate chip cookies around is one of my favorite things ever. It may have just been one-upped by these Pumpkin Chocolate Chip Cookies though! I have tried making pumpkin cookies about a million times and I never really liked them because they were too cakey, and I happen to be a fan of chewy/crunchy cookies. So, here's the thing… pumpkin has a lot of moisture in it, which is why it’s so great for quickbreads, pancakes, muffins, etc. However, when it comes to cookies, it can make the cookies so soft and cakey that they barely taste like cookies anymore. After a decent amount of testing, I have created a recipe that isn’t overly cakey and still has the flavors and textures that I love in a regular chocolate chip cookie.
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