Ingredients:
Cookie:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter (smooth)
1 egg
1 Tbsp milk
1 tsp vanilla
Filling:
3/4 cup sifted powdered sugar
1/2 cup peanut butter (smooth)
2 Tbsps granulated sugar
Preheat oven to 350º
In a medium bowl stir together flour, cocoa powder, & baking soda; set aside
In a large bowl beat together butter, 1/2 cup granulated sugar, brown sugar, & 1/4 cup peanut butter; add egg, milk, & vanilla & beat well
Beat in as much of the flour mixture as you can; stir in the remaining flour mixture
Form the chocolate dough into 32 balls about 1 1/4" in diameter; set aside
For the filling, combine powdered sugar & 1/2 cup peanut butter until smooth
Shape mixture into 32 (3/4") balls
On a work surface, slightly flatten a chocolate ball; top with a peanut butter ball
For each cookie, shape the chocolate dough over the peanut butter filling, completely covering the filling
Roll dough into a ball
Place balls 2" apart on an ungreased cookie sheet
Lightly flatten with the bottom of a glass dipped in the 2 Tbsps granulated sugar
Bake cookies in preheated oven for 8 mins or until just set & surface slightly cracks
Let stand 1 min
Transfer to wire racks; cool
Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
Monday, February 2, 2009
Thursday, December 18, 2008
Kaleidoscope Cookies
When I was a kid my mom used to make these as part of her Christmas cookie baking. I couldn't find her recipe so this one is courtesy of RecipeLand.com
Ingredients:
1 cup butter
1 1/2 cups sugar
1 1/2 tsps baking powder
1 egg
1 tsp vanilla extract
2 1/2 cups flour, all-purpose
1/4 tsp peppermint extract
6 drops of food coloring (red & green)
Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds
Add sugar and baking powder and beat till combined
Beat in egg and vanilla till combined
Beat in as much of the flour as you can with the mixer
Stir in any remaining flour with a wooden spoon
Divide dough into three equal portions
Add peppermint extract and green food coloring to one portion; mix till combined and set aside
Add red food coloring to one portion; mix till combined and set aside
Leave remaining dough plain
Cover dough and chill at least 1 hour or till easy to handle
Shape red & green dough into four 8-inch long rolls
Divide plain dough in half
On a lightly floured surface roll each half on plain dough into an 8x6 inch long rectangle
Place one red and one green lengthwise and next to each other on each rectangle
Stack a roll of the alternate color atop each roll
Bring up plain dough around stack and seal
Slice rolls into 1/4-inch thick slices
Place on ungreased cookie sheet
Bake in a 375ºF oven about 8 minutes or till dough just begin to brown
Remove cookies; cool on wire racks
Yields: 60 cookies
Ingredients:
1 cup butter
1 1/2 cups sugar
1 1/2 tsps baking powder
1 egg
1 tsp vanilla extract
2 1/2 cups flour, all-purpose
1/4 tsp peppermint extract
6 drops of food coloring (red & green)
Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds
Add sugar and baking powder and beat till combined
Beat in egg and vanilla till combined
Beat in as much of the flour as you can with the mixer
Stir in any remaining flour with a wooden spoon
Divide dough into three equal portions
Add peppermint extract and green food coloring to one portion; mix till combined and set aside
Add red food coloring to one portion; mix till combined and set aside
Leave remaining dough plain
Cover dough and chill at least 1 hour or till easy to handle
Shape red & green dough into four 8-inch long rolls
Divide plain dough in half
On a lightly floured surface roll each half on plain dough into an 8x6 inch long rectangle
Place one red and one green lengthwise and next to each other on each rectangle
Stack a roll of the alternate color atop each roll
Bring up plain dough around stack and seal
Slice rolls into 1/4-inch thick slices
Place on ungreased cookie sheet
Bake in a 375ºF oven about 8 minutes or till dough just begin to brown
Remove cookies; cool on wire racks
Yields: 60 cookies
Tuesday, October 7, 2008
Chocolate Peanut-Butter No Bake Cookies
This is the easiest, most delicious cookie recipe ever. I love these cookies so much - I could make myself sick eating them.
Recipe courtesy Helen Ostrosky
Ingredients:
2 cups sugar
4 Tbsps cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 Tsp vanilla
3 cups oatmeal
Waxed paper
In a heavy saucepan bring to a boil, the sugar, cocoa, butter & milk
Let boil for 1 minute then add peanut butter, vanilla & oatmeal
On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled & hardened
Recipe courtesy Helen Ostrosky
Ingredients:
2 cups sugar
4 Tbsps cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 Tsp vanilla
3 cups oatmeal
Waxed paper
In a heavy saucepan bring to a boil, the sugar, cocoa, butter & milk
Let boil for 1 minute then add peanut butter, vanilla & oatmeal
On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled & hardened
Tuesday, June 3, 2008
Chocolate Chocolate Chip Cookies
Ingredients:
2 1/4 cups flour
1 tsp salt
1 tsp baking soda
2 sticks butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs, beaten
1 Tbsp vanilla
1/2 cup unsweetened cocoa
2 cups chocolate chips, 2 Hershey's chocolate bars, chopped or M&Ms
1 cup chopped walnuts (optional)
Preheat oven to 375°
In a bowl stir together flour, salt, and baking soda
In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa
Gradually stir flour mixture into butter mixture and mix until combined
Stir chocolate chips and walnuts, if using, and stir to distribute evenly
For cookies: Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes
Cool on a baking rack
For bars: Pat dough into a greased 9 inch square baking pan and bake 20 to 25 minutes
Cut into squares when cooled
*I personally use milk chocolate chips & do not put nuts into my cookies
2 1/4 cups flour
1 tsp salt
1 tsp baking soda
2 sticks butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs, beaten
1 Tbsp vanilla
1/2 cup unsweetened cocoa
2 cups chocolate chips, 2 Hershey's chocolate bars, chopped or M&Ms
1 cup chopped walnuts (optional)
Preheat oven to 375°
In a bowl stir together flour, salt, and baking soda
In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa
Gradually stir flour mixture into butter mixture and mix until combined
Stir chocolate chips and walnuts, if using, and stir to distribute evenly
For cookies: Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes
Cool on a baking rack
For bars: Pat dough into a greased 9 inch square baking pan and bake 20 to 25 minutes
Cut into squares when cooled
*I personally use milk chocolate chips & do not put nuts into my cookies
Wednesday, April 2, 2008
Nestle Toll House Chocolate Chip Cookies
These are my husband's absolute favorite chocolate chip cookies! Be sure to pack the flour tightly so that your cookies aren't thin and runny.
Ingredients:
2 1/4 cups of all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
1 3/4 cup Nestle Toll House milk chocolate morsels
1 cup chopped nuts (optional)
Preheat oven to 375º
Combine flour, baking soda, & salt in a small bowl
Beat butter, granulated sugar, brown sugar, & vanilla extract in a large mixing bowl until creamy
Add eggs, one at a time, beating well after each addition
Gradually beat in flour mixture
Stir in morsels & nuts
Drop by round tablespoon onto ungreased baking sheet
Bake 9 - 11 minutes or until golden brown
Cool on baking sheet for 2 minutes; remove to wire rack to cool
Ingredients:
2 1/4 cups of all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
1 3/4 cup Nestle Toll House milk chocolate morsels
1 cup chopped nuts (optional)
Preheat oven to 375º
Combine flour, baking soda, & salt in a small bowl
Beat butter, granulated sugar, brown sugar, & vanilla extract in a large mixing bowl until creamy
Add eggs, one at a time, beating well after each addition
Gradually beat in flour mixture
Stir in morsels & nuts
Drop by round tablespoon onto ungreased baking sheet
Bake 9 - 11 minutes or until golden brown
Cool on baking sheet for 2 minutes; remove to wire rack to cool
Neiman Marcus Chocolate Chip Cookies
These are best served hot and once they cool are actually a bit crispy. If you like softer cookies, bake for half the recommended time.
Ingredients
1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips
Preheat oven to 300º
Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
Beat in the egg and the vanilla extract for another 30 seconds
In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds
Stir in the espresso coffee powder and chocolate chips
Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart
Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle
Bake for about 20 minutes or until nicely browned around the edges
Bake a little longer for a crispier cookie.
Yield:
2 dozen cookies
Neiman Marcus
Ingredients
1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips
Preheat oven to 300º
Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
Beat in the egg and the vanilla extract for another 30 seconds
In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds
Stir in the espresso coffee powder and chocolate chips
Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart
Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle
Bake for about 20 minutes or until nicely browned around the edges
Bake a little longer for a crispier cookie.
Yield:
2 dozen cookies
Neiman Marcus
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