Saturday, February 26, 2011

Candy Bar Chocolate Chip Cookie Sandwiches

adapted from Picky Palate

INGREDIENTS
2 sticks softened butter
1 cup granulated sugar
3/4 cup brown sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
10 oz bag chocolate chips
Variety of snack size Reeses Peanut Butter Cups, Snickers and Kit Kat

DIRECTIONS

Preheat oven to 350 degrees F.
In a stand or electric mixer, cream butter and sugars until well combined.
Add eggs and vanilla until well combined.
Place flour, baking soda and salt in large bowl; mix then slowly add to wet ingredients.
Add chocolate chips to combine.
Using a cookie scoop take one scoop of cookie dough and place on top of snack size candy bar.
Take another scoop of dough and place on bottom of candy bar.
Seal edges together by pressing and cupping in hand until candy bar is enclosed with dough.
Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking.
Let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk, enjoy!

Friday, February 25, 2011

Reeses Peanut Butter Cup Cookies

adapted from Picky Palate

INGREDIENTS
24 snack size Reeses Peanut Butter Cups
1 large egg
Sea Salt if desired

DIRECTIONS
Preheat oven to 350 degrees F.

Unwrap all Reeses cups and place into a food processor. Pulse until smooth and combined.

Add an egg and pulse until combined.

With a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet.

With the heel of your hand, press each cookie down to about 1/2 inch thick.

Sprinkle with sea salt if desired.

Bake for 15-17 minutes or until cooked through and edges start to crisp.

Let cool for 15 minutes on baking sheet before removing to cooling rack.

Thursday, February 24, 2011

Chocolate Chip Cookies

from Two Peas and Their Pod

INGREDIENTS
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup unsalted butter, at room temperature
1/2 cup packed brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup mini chocolate chips

DIRECTIONS
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat and set aside.

In medium bowl, whisk the flour, salt, and baking soda together. Set aside.

In the bowl of a stand mixer, cream the butter and sugars together until creamy and smooth. Add in the egg and vanilla extract.

Slowly mix in the flour, until combined. Stir in mini chocolate chips.

Roll dough into tiny balls, about 2 teaspoons of dough. Place on baking sheet and slightly flatten with the palm of your hand. Bake for 8 minutes or until cookies are golden brown and set. Remove from the oven and let cool on baking sheet for two minutes. Transfer to a wire rack to cool.

Oreo Cheesecake Cookies


INGREDIENTS
1/2 cup unsalted butter, room temperature
3 ounces cream cheese, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cups mini chocolate chips
1 cup Oreo Cookie crumbs
½ cups white chocolate chips, melted (optional)

DIRECTIONS
Preheat oven to 375 degrees and line two baking sheets with parchment paper. Set aside.

In a mixer, cream together the butter and cream cheese until well combined.

Add the sugar and vanilla and mix until ingredients are light and fluffy.

Slowly incorporate the flour. Fold in the mini chocolate chips.

Scoop the dough into 1″ balls, and roll in Oreo cookie crumbs so cookie is covered. Place covered cookie balls onto the prepared baking sheet.

Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.

Cool on the pan for two minutes before transferring to a wire rack to cool. Once cool, drizzle cookies with melted white chocolate. Enjoy!

Sunday, February 20, 2011

World Peace Cookies

Recipe from Dorie Greenspan, Baking From My Home to Yours
INGREDIENTS
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought minichocolate chips

DIRECTIONS

Sift the flour, cocoa and baking soda together.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt andvanilla extract and beat for 2 minutes more.

Turn off the mixer. Pour in the flour, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel.

Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.

Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)

GETTING READY TO BAKE: Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.

Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

SERVING: The cookies can be eaten when they are warm or at room temperature — I prefer them at room temperature, when the textural difference between the crumbly cookie and the chocolate bits is greatest — and are best suited to cold milk or hot coffee.

STORING: Packed airtight, cookies will keep at room temperature for up to 3 days; they can be frozen for up to 2 months.

Saturday, February 19, 2011

Chocolate Cookies with Peanut Butter Chips

from Two Peas and Their Pod

INGREDIENTS
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons butter
7 tablespoons unsweetened unsweetened cocoa
2/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup plain yogurt
1 teaspoon vanilla extract
1 cup of peanut butter chips

DIRECTIONS
Preheat oven to 350ºF; line 2 baking sheets with parchment paper, or silpats.

In a bowl, mix together flour, soda, and salt; set aside.

Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand). Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Stir in peanut butter chips. Drop by level tablespoons 2 inches apart onto prepared baking sheets.

Bake for 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.

Friday, February 18, 2011

Coconut Rum Cookies

adapted from All Recipes

INGREDIENTS1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon rum
1 1/3 cups flaked coconut

DIRECTIONS
Preheat oven to 350 degrees F.
Combine the flour, baking soda, and salt; set aside.
In a mixer, cream the butter, brown sugar, and white sugar until smooth.
Beat in the egg and vanilla until light and fluffy.
Gradually blend in the flour mixture, then mix in the coconut.
Drop dough by tablespoonfuls onto an ungreased cookie sheet. 
Cookies should be about 3 inches apart.
Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

Thursday, February 17, 2011

Better-than-Brownies Chocolate Cookies

from Brown Eyed Baker

INGREDIENTS
2 2/3 cups (about 16 ounces) bittersweet chocolate, chopped
4 tablespoons unsalted butter, at room temperature
4 eggs
1 1/3 cups granulated sugar
1 teaspoon vanilla extract
½ cup all-purpose flour
½ teaspoon baking powder
1 cup semisweet or bittersweet chocolate chips

DIRECTIONS
Preheat the oven to 350°F. Line two large baking sheets with parchment paper or a silicone baking mat.

Put the chocolate and butter in a heatproof bowl and set it over a saucepan of barely simmering water, stirring occasionally, until completely melted and smooth.

In the meantime, stir together the eggs, vanilla and sugar in a medium bowl. Set aside.

In a small bowl, sift together the flour and baking powder.

Add the melted chocolate mixture to the egg mixture and stir to combine well. Slowly add the dry ingredients, folding them into the batter. Once all of the flour is incorporated, stir in the chocolate chips.

Scoop 1½ tablespoons of dough (a medium cookie scoop’s worth) onto prepared baking sheets. Bake for 10-12 minutes or until they are firm on the outside. Like brownies, do not overbake! Leave to cool completely on the baking sheets.

Wednesday, February 16, 2011

Pretzel Chocolate Chip Cookies

adapted from Two Peas and Their Pod

INGREDIENTS2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 cup light brown sugar
1/2 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
One 12-ounce bag bittersweet chocolate chips
1 1/2 cups mini pretzels, coarsely chopped


DIRECTIONS
Preheat the oven to 350°. Line baking sheets with parchment paper, or silpats.
In a bowl, whisk the flour, baking soda and salt.
Using a mixer, beat the butter with both sugars at medium speed until light and fluffy, about 1 minute. Beat in the eggs and vanilla extract.
On low, beat in the dry ingredients, just until incorporated. Stir in the chocolate chips and pretzel pieces.
Using a medium sized cookie scoop, scoop batter onto baking sheets. Leaving about 2-3 inches between balls.
Bake for 10-12 minutes, or until golden brown. Let sit on baking sheet for 3 minutes, then move to wire cooling rack.

Tuesday, February 15, 2011

Pretzel M&M Cookies

from Two Peas and Their Pod
INGREDIENTS
2 1/2 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
1/4 teaspoon baking powder
2 sticks unsalted butter, at room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 cup semi sweet chocolate chips
1 1/2 cups pretzel M&M's
Sea salt, for sprinkling on cookies

DIRECTIONS
Preheat oven to 375°F. Line two baking sheets with parchment paper or Silpats. Set aside.
Whisk flour, salt, baking soda, and baking powder in a bowl medium bowl, set aside.
Cream butter and sugars together in a stand mixer fitted with the paddle attachment until smooth. About two minutes. Add egg and vanilla and beat until smooth.
On low speed, slowly add in the flour mixture until just combined. Stir in chocolate chips and pretzel M&M's.
Drop heaping tablespoonfuls of dough on prepared baking sheets 2 inches apart. Sprinkle with sea salt. Bake 10-12 minutes until cookies are slightly golden around the edges. Transfer cookies to a cooling rack and let cool completely.

Wednesday, February 9, 2011

Rolo Cookies

adapted from Two Peas and Their Pod

INGREDIENTS
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup cocoa
1 cup butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 eggs
2 teaspoons vanilla extract
Bag of Rolo candies, unwrapped
Sugar (for rolling the cookie dough balls in)

DIRECTIONS
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or silicone mat. Set aside.

In a medium bowl, sift flour, baking soda, salt, and cocoa. Set aside.

With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until blended.

Slowly add flour mixture to sugar mixture and blend well. Take a spoonful of chocolate cookie dough and wrap around one Rolo candy. Make sure Rolo is completely covered with cookie dough. Roll dough ball in sugar and place on prepared baking sheet. Continue until you run out of cookie dough.

Bake cookies for 7-10 minutes. Remove from oven and let sit on cookie sheet for 3-5 minutes. Move to a cooling rack and cool completely.

Tuesday, February 8, 2011

Chocolate Reese's Pieces Cookies


INGREDIENTS
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup cocoa
1 cup butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups Mini Reese's Pieces

DIRECTIONS

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or silicone mat. Set aside.

In a medium bowl, sift flour, baking soda, salt, and cocoa. Set aside.

With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until blended.

Slowly add flour mixture to sugar mixture and blend well.

Gently fold in Mini Reese's Pieces. Drop by rounded tablespoons onto baking sheet about 2 inches apart.

Bake cookies for 7-10 minutes. Remove from oven and let sit on cookie sheet for 3-5 minutes. Move to a cooling rack and cool completely.




Saturday, February 5, 2011

Lime Meltaways

recipe from Two Peas and Their Pod

INGREDIENTS1 1/2 sticks unsalted butter, room temperature
1 cup confectioners’ sugar
Grated zest of 2 limes
2 tablespoons freshly squezzed lime juice
1 tablespoon pure vanilla extract
1 3/4 cups, plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt

DIRECTIONS

In the bowl of an electric mixer with the whisk attachment, cream butter and 1/3 cup of the confectioner’s sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy.

In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined.

Between two 8 by 12 inch pieces of parchment paper, roll dough into two 1 1/4-inch diameter logs. Chill at least one hour.

Heat oven to 350 degrees. Line two baking sheets with parchment paper. Place remaining 2/3cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/8-inch thick rounds. Place rounds on baking sheets, spaced 1 inch apart.

Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly 8 to 10 minutes. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.

Friday, February 4, 2011

Salty Chocolate and Caramel Turtle Cookies

adapted from How Sweet It Is

INGREDIENTS
1 cup butter, at room temperature
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon course sea salt
1 cup chocolate chips
1/2 cup chopped pecans
8 caramels, chopped into fours

DIRECTIONS
Cream butter, sugar, eggs and vanilla until fluffy.
Add flour, cocoa powder, baking soda and salt and mix until combined.

Fold in pecans, caramel pieces and chocolate chips. Refrigerate dough for 4-6 hours (or more). When ready to bake, preheat oven to 350, roll into balls and set on baking sheet. (Note: refrigerating is the most important part. If you don’t refrigerate, when the cookies go into the oven, the caramel pieces will sink to the bottom and stick to the cookie sheet.)

Bake at 350 for 8-10 minutes. Let cool completely, and drizzle with caramel sauce if desired.

Wednesday, February 2, 2011

M&M Cookies


family recipe

INGREDIENTS
1 cup butter
1/3 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 12-ouch package baking M&Ms

DIRECTIONS
Preheat oven to 350*F.
Cream butter and sugar until light and fluffy. Beat in egg and vanilla.
In a separate bowl, combine flour, baking soda and salt.
Blend into creamed mixture. Gently stir in M&Ms.
Drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake for 10-13 minutes, or until edges are lightly brown.
Cool on a wire rack, and then enjoy!

Tuesday, February 1, 2011

Almond Toffee Chocolate Chip Cookies

INGREDIENTS
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup brown sugar
3 ounces almond paste
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups chopped toffee
1 cup semi-sweet chocolate chips

DIRECTIONS
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

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

In the bowl of a stand mixer, beat the butter and sugars together with the beater blade 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 to wet ingredients slowly mix until dry ingredients disappear. Stir in toffee and chocolate chips. Scoop dough onto prepared 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.

*Note-if you don't have homemade toffee, you can use chopped up Heath or Skor bars.