As I flipped my calendar to November, I did a happy dance in my kitchen. When it hits November first, it's time for the holiday baking to begin! I was so excited when Immaculate Baking Company asked me to team up with them for a sponsored holiday post. Now, I love hosting Thanksgiving and making a big meal with all the fixings. But it's also nice to have a few dishes that are quick to make but will give an awesome presentation. That's what I love about using
Immaculate Baking Company for holiday baking. With this double chocolate cookie mix, you will have plenty of time to tend to the turkey. Also, I love the fact this cookie mix is gluten free, since we have so many friends and family members with food sensitivities. You can find Immaculate Baking Products at Whole Foods and Sprouts, but I actually scored this cookie mix a couple miles down the road at Target. How convenient! Click here to find the store nearest you!
Now, Immaculate Baking Company had me at double chocolate, but since the holidays are about indulging, I decided to cover mine in a chocolate ganache. I added some pecans and drizzled them in caramel for some holiday harvest goodness. These cookies from Immaculate Baking company are quick, convenient, and delicious-my kind of holiday cooking! To see all their delicious flavors, check out the Immaculate Baking website!
Immaculate Baking Company for holiday baking. With this double chocolate cookie mix, you will have plenty of time to tend to the turkey. Also, I love the fact this cookie mix is gluten free, since we have so many friends and family members with food sensitivities. You can find Immaculate Baking Products at Whole Foods and Sprouts, but I actually scored this cookie mix a couple miles down the road at Target. How convenient! Click here to find the store nearest you!
Now, Immaculate Baking Company had me at double chocolate, but since the holidays are about indulging, I decided to cover mine in a chocolate ganache. I added some pecans and drizzled them in caramel for some holiday harvest goodness. These cookies from Immaculate Baking company are quick, convenient, and delicious-my kind of holiday cooking! To see all their delicious flavors, check out the Immaculate Baking website!
I started my triple chocolate cookies with this delicious, gluten free cookie mix from Immaculate Baking Company. Click here for a $1 off coupon!
After mixing the batter, I baked the cookies at 325 degrees for twelve minutes.
Next, I dipped my cookies in chocolate ganache and sprinkled them with pecan pieces.
To finish them off, I drizzled my Immaculate Baking cookies with caramel sundae topping.
Hope these cookies don't steal the spotlight from the turkey!!!
Here's a step by step guide on how to make these delicious holiday cookies from Immaculate Baking company.
Ingredients
Cookies: 1 package Immaculate Baking Company gluten-free double chocolate cookie mix; 1/3 cup oil; 2 eggs;
Chocolate ganache: 1 cup heavy whipping cream; 2 cups semi-sweet chocolate chips
Garnish: 1/2 cup chopped pecan pieces; 1 jar caramel sundae topping
Directions
Ingredients
Cookies: 1 package Immaculate Baking Company gluten-free double chocolate cookie mix; 1/3 cup oil; 2 eggs;
Chocolate ganache: 1 cup heavy whipping cream; 2 cups semi-sweet chocolate chips
Garnish: 1/2 cup chopped pecan pieces; 1 jar caramel sundae topping
Directions
- Preheat oven to 350 degrees (325 for dark pans)
- In a medium size mixing bowl, mix the cookie mix, oil, and eggs, until dough is soft. Drop dough by rounded spoonfuls onto an ungreased cookie sheet. I lined my pan with parchment paper for easy removal.
- Bake according to package directions. It may take a minute or two longer if baking at 325 degrees.
- When cookies are done baking, allow them to cool completely on a cooling rack.
- Prepare the ganache. Place the chocolate chips into a medium size heat safe mixing bowl. Set aside. In a small heavy saucepan, heat the heavy whipping cream over medium heat. When it starts to boil, immediately remove the pan from the heat. Pour over the chips. Whisk until combined. Allow the mixture the thicken for several minutes.
- Use a spoon to dip the cookies into the ganache. Place the cookies onto waxed paper and refrigerate for one hour or until hardened.
- Pour the sundae topping into a small bowl. Use a whisk to drizzle the caramel over the cookies. Garnish with pecan pieces. Makes approximately 24 cookies.
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