Turtle Cookie Balls

1 (8-oz) package cream cheese, softened

70 vanilla wafers, finely crushed (about 2-1/3 cups)

3 Tbsp. caramel ice cream topping

1 bag semi-sweet chocolate chips, melted

¼ cup chopped pecans

Mix first 3 ingredients until blended.

Shape into 42 (1-inch) balls. Freeze for 10 minutes.

Dip balls in melted chocolate and place in a single layer in a shallow waxed paper-lined pan.

Sprinkle with nuts. Refrigerate 1 hour or until firm.

This recipe can be found here.

White Chocolate Macadamia Nut Cookies

1 cup butter, softened

¾ cup packed light brown sugar

½ cup sugar

2 eggs

½ tsp. vanilla extract

½ tsp. almond extract

2½ cups flour

1 tsp. baking soda

½ tsp. salt

1¼ cups chopped macadamia nuts

1 pkg. white chocolate chips

Preheat oven to 350°.

Combine flour, baking soda and salt in a bowl.  Set aside.  In a large bowl, cream together the butter, brown sugar, and white sugar. Add eggs once at a time. Next, stir in the extracts.

Gradually add the dry mix to the batter. Mix in the macadamia nuts and white chocolate chips.

Scoop dough by tablespoon. Bake for 10 minutes in the preheated oven, or until golden brown. Let sit for 5 minutes and remove to cool.

This recipe can be found here.

Chocolate Chip Almond Toffee Cookies

2 3/4 cups all-purpose flour

 1 tsp. baking soda

 ½ tsp. salt

 1 cup butter

 3/4 cup sugar

 3/4 cup brown sugar

 3 oz. almond paste

 2 large eggs

 1½ tsp. vanilla extract

 1 bag toffee bits

 1½ cups chocolate chips

Preheat oven to 350 degrees°.

In a medium bowl, whisk together the dry ingredients. Set aside.

Beat the butter and sugars together for about two minutes. Add the almond paste in pieces and mix until well combined. Add in eggs one at a time. Add the vanilla extract and mix well.

Add dry ingredients just until dry ingredients disappear. Stir in toffee bits and chocolate chips.

Scoop dough onto lined baking sheet with a medium cookie scoop. Bake for 12-14 minutes or until cookies are golden brown around the outside.

Let cool on baking sheet for 5 minutes and then transfer to a cooling rack.

This recipe can be found here.

Norwegian Chocolate Chip Cookies

1 cup butter

1⅓ cups sugar

2 eggs

1 tsp. vanilla extract

½ tsp. kosher salt

1 tsp. baking powder

3 cups flour

1 cup mini chocolate chips

¾ tsp. ground cinnamon

3 Tbsp. sugar

Preheat oven to 350°.

Combine butter and 1⅓ cups sugar on medium speed for 2 minutes until light and fluffy. Add in eggs, vanilla, salt, and baking powder and mix until combined.

Turn mixer to low and add in flour until just combined. Stir in chocolate chips.

Divide dough into 4 equal portions. On a lightly floured surface, roll each portion into a 15-in. rope. Place 2 ropes 4 in. apart on a parchment paper-lined 15x10x1-in. baking pan; flatten each with a fork to 1/4-in. thickness. 

Combine ground cinnamon and 3 Tbsps. sugar and sprinkle this on top of strips.

Bake for 15 minutes, or until edges are lightly golden. Immediately cut each into cookie strips using a pizza cutter or sharp knife.

Transfer to a wire rack to cool. Can be stored airtight at room temperature for up to 5 days.

This recipe can be found here.