1 tablespoon ghee or unsalted butter (optional, for greasing)
Instructions:
Prepare the ingredients: In a non-stick pan, combine the desiccated coconut, sweetened condensed milk, and milk. Cook on medium heat, stirring constantly.
Cook the mixture: Continue stirring for about 5-7 minutes, until the mixture thickens and begins to pull away from the sides of the pan.
Add flavor: Stir in cardamom powder for a fragrant flavor. Optionally, add chopped pistachios for added texture and flavor.
Shape the ladoos: Remove the mixture from the heat and let it cool slightly. Grease your hands with ghee or butter and shape the mixture into small, round balls (ladoos).
Cool and serve: Let the ladoos cool completely before serving. Store in an airtight container.
2. Pistachios Chocolate Covered Scoops Recipe
Ingredients:
1 cup pistachios (shelled)
1/2 cup creamy peanut butter or almond butter
1 tablespoon honey or maple syrup
1/2 teaspoon vanilla extract
1 cup dark or milk chocolate chips (for coating)
1 teaspoon coconut oil (for melting the chocolate)
Instructions:
Prepare the mixture: In a food processor, pulse the pistachios until finely ground. Add peanut butter (or almond butter), honey (or maple syrup), and vanilla extract. Process until well combined and a dough forms.
Shape the scoops: Roll the mixture into small balls or scoops using your hands or a small cookie scoop.
Melt the chocolate: In a microwave-safe bowl, melt the chocolate chips and coconut oil in 20-second intervals, stirring in between until smooth.
Coat the scoops: Dip each pistachio scoop into the melted chocolate, ensuring it’s fully coated. Place them on a baking sheet lined with parchment paper.
Cool and set: Refrigerate the chocolate-covered scoops for about 30 minutes or until the chocolate has set. Serve chilled or at room temperature.
3. Chewy Chocolate Chip Cookies
Ingredients:
1 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/4 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
Instructions:
Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Cream the butter and sugar: In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until smooth and fluffy.
Add eggs and vanilla: Beat in the eggs, one at a time, and then add the vanilla extract. Mix well.
Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.
Shape the cookies: Using a cookie scoop or spoon, drop rounded tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake: Bake for 8-10 minutes or until the edges are golden brown but the centers are still soft.
Cool and serve: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
4. Buckeye Brownie Cookies
Ingredients:
1 box brownie mix (approximately 18 oz)
1/4 cup vegetable oil
2 large eggs
1 cup creamy peanut butter
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
Instructions:
Prepare the brownie dough: In a large mixing bowl, combine the brownie mix, vegetable oil, and eggs. Stir until the mixture is smooth and fully combined.
Form the cookie dough: Scoop tablespoon-sized portions of the brownie dough and roll them into balls. Place them on a parchment-lined baking sheet, spacing them about 2 inches apart.
Prepare the peanut butter filling: In a separate bowl, mix the peanut butter, powdered sugar, and vanilla extract until smooth.
Assemble the cookies: Press a small indentation into the center of each brownie dough ball. Spoon about 1 teaspoon of peanut butter mixture into the indentation.
Bake: Bake the cookies in a preheated oven at 350°F (175°C) for 10-12 minutes. The cookies should be set at the edges and soft in the center.
Coat with chocolate: Once the cookies have cooled, melt the chocolate chips in a microwave or over a double boiler. Drizzle or spoon the melted chocolate over each cookie to cover the peanut butter center.
Cool and serve: Let the chocolate harden before serving the cookies.
5. Cranberry Pistachio Shortbread Cookies
Ingredients:
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup chopped dried cranberries
1/2 cup chopped pistachios
1/4 teaspoon salt
Instructions:
Preheat the oven: Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
Cream the butter and sugar: In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy. Add the vanilla extract and mix until incorporated.
Add the dry ingredients: Gradually mix in the flour and salt, stirring until a dough forms. Fold in the chopped cranberries and pistachios.
Shape the cookies: Roll the dough into small balls (about 1 tablespoon each) and place them on the prepared baking sheet. Flatten each cookie slightly with the back of a spoon.
Bake: Bake for 12-15 minutes, or until the edges are golden brown.
Cool and serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
