2 chocolate cake mixes about 16.5oz each
4 large eggs
1/2 cup oil
1 1/2 cups Nestle Dark Chocolate and Mint Morsels
1 tsp. Peppermint Extract
Preheat oven to 350 degrees F.
In the bowl of a stand mixer, add cake mixes, eggs and oil. Beat 2-3 minutes until cookie dough comes together. (It comes together very easily, and there won't really be much left around the sides of the bowl)
Stir in chocolate chips.
Roll into 1" balls (1" cookie scoop) and place 12 to a lightly greased cookie sheet. Bake at 350 degrees F for 7-9 minutes, until puffed and dry-looking on top. They will settle down as they cool.
Makes 4 dozen cookies
Recipe from The Recipe Rebel, modified by Sam
Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
NESTLÉ® TOLL HOUSE® CHOCOLATE CHIP COOKIES
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| source |
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Source: Nestle
Gluten Free and Dairy Free Snickerdoodles
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| source |
1 cup 2 sticks Dairy-Free Margarine, softened
1 1/2 cups sugar
2 large eggs
2 3/4 cups Gluten Free Flour Mix
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon
Preheat oven to 350F. Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar together until light and fluffy. Beat in eggs, one at a time.
In a separate bowl, whisk together Gluten Free Flour, cream of tartar, baking soda, and salt to get out any lumps. Add this to the butter mixture and beat until just combined.
Refrigerate dough for about 10 minutes.
While waiting, stir together 3 tablespoons of sugar and cinnamon.
Roll about a tablespoon of dough into a ball, roll into the cinnamon sugar mixture, and place on the baking. Repeat, leaving about 2 inches between dough balls.
Bake for 11- 13 minutes or until lightly golden, rotating the pans halfway through.
Remove to wire rack to cool. Repeat with remaining dough.
Makes 36 cookies
Source: Fake Ginger
Lemon Bells
1 cup butter softened
2 cups granulated sugar
2 large eggs lightly beaten
1/4 cup milk
2 tsp. lemon extract
4 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, milk and lemon extract.
In a separate bowl, combine the flour, baking powder, salt and baking soda. Gradually add the dry ingredients to the creamed mixture and mix well. Cover and chill for 2 hours.
Preheat oven to 350°F.
Roll dough out on a lightly floured surface to 1/8-inch thickness. Cut with a 2-inch cookie cutter dipped in flour. Place 2-inches apart on ungreased baking sheet.
Bake for 8-10 minutes. Allow cookies to cool for 3 minutes on the baking sheet before transferring to wire racks to cool completely.
Lemon Glaze:
2 cups powdered sugar
@ 1/8 fresh squeezed lemon juice
@ 1/8 cup water
In a medium bowl, whisk together the powdered sugar, lemon juice and water until smooth. Dip each cookie top into the glaze. Return to the wire rack, glaze side up. Let cookies set until icing has set.
Modified slightly from the recipe at Two Peas and Their Pod
Gingerbread Snowmen Cookies
1/2 tsp salt
1 Tbsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground cloves
6 Tbsp unsalted butter, room temperature
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 tsp vanilla
1 tsp finely grated lemon zest (optional)
Preheat the oven to 375 F.
Whisk the flour, salt, and spices together in a bowl. Set aside.
In the bowl of a stand mixer, cream the butter and sugar until they’ve just come together (you don’t want them too light and fluffy).
Add the egg, and mix until incorporated.
Add the molasses, vanilla, and lemon zest (if using). Mix until incorporated.
Slowly mix in the flour mixture until your dough forms.
Roll out on a lightly floured surface to 1/4″ thickness. Bake on a parchment lined baking sheet for 9 minutes.
If you’re not immediately making the cookies, wrap the dough in plastic wrap and refrigerate (or freeze) until you are ready to use it. Before using, bring to room temperature.
Makes 24 cookies
Source: The Kitchen Paper
Banana Spice Cookies
1/2 cup butter
2 1/4 cup flour
1 cup sugar
2 eggs
1 tea. baking powder
1 tea. vanilla
1/2 tea cinnamon
1/4 tea baking soda
1/8 tea. cloves
3 bananas (1 cup), mashed
1/2 cup chopped nuts (optional)
Beat butter with mixer 30 seconds. Add half the flour, all the sugar, eggs, baking powder, vanilla, cinnamon, soda and cloves. Beat until thoroughly combined. Beat in remaining flour. Beat in bananas. Stir in nuts. Drop by rounded teaspoons 2" apart on greased cookie sheet.
Bake 375 F 8-10 minutes
Makes 60 cookies
source: Betty Crocker
Welch Cookies (Welch Cakes)
¼ tsp. Salt (if you use unsalted butter increase to 1-¼ tsp.)
4 cups sugar
1 lb. Butter
1 lb. Lard
6 eggs
½ tsp. nutmeg
1 lemon or orange zest
2 tsp. Vanilla
1-½ tsp. baking soda
2 tsp. cream of tarter
4 tsp. baking powder
1-½ cup currants (I substituted dried cranberries once, delicious but not tradition!)
Cream the butter, lard and sugar until light and fluffy, add the eggs one at a time, nutmeg, zest, and vanilla and combine thoroughly.
Mix the flour, salt and other dry ingredients; whisk to distribute evenly.
Combine the wet and dry ingredients. Add the currants. Work gently, only until a homogenous, stiff dough is formed; don’t overwork it. Note: the original recipe calls for milk if the dough feels too stiff. That’s never happened for me. I always need to add a bit more flour to achieve the desired stiffness.
Divide the dough into four equal pieces, roll into balls, and flatten into 1 inch thick discs (just like pie dough). Wrap in plastic wrap and refrigerate for at least three hours. (I sometimes leave it overnight.)
Work with one disc of dough at a time, leaving the others in the refrigerator. Roll out evenly to ¼ inch thickness on a lightly floured board. Cut out cookie size circles. (You can use a 2-3/8 inch diameter biscuit cutter or Welch’s grape jelly glass)
Preheat your griddle. I use an electric, non-stick griddle, with the temperature control set to 175-350°F. It varies, so you will have to experiment. On a non-stick surface no oil is needed. Fry until deep golden brown on both sides, turning once. Do not try baking Welsh cakes. Cool thoroughly. Expect a light, almost flaky texture, and a clean taste with hints of citrus and nutmeg.
This recipe makes about 10 dozen. The cakes freeze very well.
Peanut Butter Blossoms
1½ cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
½ cup (1 stick) butter, softened
¾ cup creamy peanut butter
⅓ cup granulated sugar
⅓ cup packed light brown sugar
1 egg
2 tbsp. milk
1 tsp. vanilla extract
Additional granulated sugar, for rolling (optional)
Preheat oven to 375°.
In a medium bowl, stir together the flour, baking soda and salt. Set aside.
In a large bowl, beat the butter and peanut butter with an electric mixer until well combined. Add granulated sugar and brown sugar; beat until fluffy. Add the egg, milk and vanilla; beat well. Gradually beat the flour mixture into the peanut butter mixture.
Shape dough into 1-inch balls. Roll in granulated sugar, if desired. Place on ungreased cookie sheet.
Bake 8-10 minutes or until lightly browned. Immediately press a Hershey Kiss into the center of each cookie. Allow to cool on the pan for 3 minutes before transferring to a wire rack to cool completely.
Sweet and Salty Cookies
1 1/2 cups of all purpose flour
1/2 tsp. of salt
1/4 tsp. of baking soda
1/2 cup of butter at room temperature
1/2 cup of tightly packed light brown sugar
1/3 cup of granulated sugar
1 egg (beaten)
1 tsp vanilla extract
3/4 cup milk chocolate chips
1/2 cup peanut butter chips
3/4 cup broken up chocolate covered pretzel pieces
(optional) Preztel Salt or Sea Salt
In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.
Add the flour mixture and beat just until there are no more streaks of flour. Stir in the chocolate chips, peanut butter chips, and preztel pieces. Cover and refrigerate for an hour.
Preheat the oven to 350F. Line baking sheets with parchment paper. Scoop out well rounded tablespoonfuls of the dough and sprinkle with pretzel salt, if desired. Leave about 2 inches between each ball. Bake for 10 minutes. If you prefer crispier cookies increase the baking time by 1-2 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing.
Adapted from recipe at Sugar Cooking.
Refrigerator {Icebox} Cookies
Chocolate Chip Refrigerator Cookies
3/4 cup unsalted butter (1 1/2 sticks), room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mini-semisweet chocolate chips
1/2 cup finely chopped walnuts, if desired
Beat butter, brown sugar, granulated sugar, egg and vanilla with an electric mixer on medium speed until light and fluffy. Reduce speed and add flour, baking soda and salt, mixing well. Stir in chips and nuts, if using. Divide dough in half and shape each piece into a log about 2 inches wide. Wrap logs tightly in plastic wrap. Refrigerate until firm, about 1 hour, or place in freezer.
To bake, preheat oven to 350 degrees. Unwrap log and use a sharp knife to cut into 1/4-inch slices for crisp cookies. For a slightly softer cookie, cut 1-inch slices, then cut each slice into three wedges. (If using a frozen log, let sit at room temperature for 15 minutes before slicing.) Place wedges or slices 2 inches apart on ungreased cookie sheet and bake for 10 to 12 minutes or until golden around the edges. Gently transfer to wire rack to cool. Makes 4 dozen cookies
Pinwheel Refrigerator Cookies
1 1/4 cup unsalted butter (2 1/2 sticks), at room temperature
1 1/2 cup powdered sugar
1 egg
3 cups all-purpose flour, plus more for rolling out dough
1/2 teaspoon salt
1/4 cup unsweetened cocoa
Beat butter, sugar and egg with an electric mixer on medium speed until light and fluffy. Reduce speed and add flour and salt, mixing until a dough forms. (You may need to use your hands to shape it into a ball.)
Remove dough from bowl and divide in half; return half to mixing bowl. On low speed, beat in cocoa powder until evenly mixed.
Divide each flavor of dough in half. On a floured surface, roll plain dough into a rectangle about 8-by-10 inches. Shape the edges to make all sides straight. Repeat with the chocolate dough, then place it on top of plain dough and roll up tightly. (You may need to run a knife or metal spatula under the dough to loosen it from the counter.)
Repeat with remaining dough. (Make a simple bulls-eye cookie by dividing and rolling the chocolate dough into two cylinders 8 inches long, then dividing and rolling the vanilla dough into two rectangles 8 inches long and about 3 inches wide. Place the chocolate tubes on the vanilla dough and wrap, pressing the seam to seal.)
Wrap logs tightly in plastic wrap. Refrigerate until firm, about 1 hour, or place in freezer.
To bake, preheat oven to 350 degrees. Unwrap log and use a sharp knife to cut into 1/4-inch slices. (If using a frozen log, let sit at room temperature 15 minutes before slicing.) Place slices 1 inch apart on ungreased cookie sheet and bake for 13 to 15 minutes or until golden around the edges. Gently transfer to wire rack to cool. Makes 4 dozen cookies.
Refrigerator Shortbread Cookies
1 cup (2 sticks) unsalted butter, room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour, plus more for rolling out dough
Mix-ins (see below)
Beat butter, sugar, vanilla and salt on medium speed with electric mixer until smooth and fluffy. Reduce mixer to low speed and beat in flour, mixing until a dough forms. If desired, stir in any mix-ins (see below).
Divide the dough in half. Working on a lightly floured surface, gently roll each piece of dough into a log about 1 1/2 to 2 inches wide. (You may need to flour your hands a bit.) If desired, roll each log in a decorative coating such as finely chopped nuts, candy sprinkles, coconut, etc., pressing in gently. You’ll need 1/4 cup to 1/3 cup of coating to cover both logs.
Wrap logs tightly in plastic wrap. Refrigerate until firm, about 1 hour, or place in freezer. Refrigerate up to four days or freeze up to 3 months.
To bake, preheat oven to 350 degrees. Unwrap log and use a sharp knife to cut 1/4-inch slices. (If using a frozen log, let sit at room temperature 15 minutes before slicing.)
Place slices 1 inch apart on ungreased cookie sheet and bake 13 to 15 minutes or until golden around the edges. Gently transfer to wire rack to cool.
Mix-in options: 1/3 cup chopped dried cherries or other dried fruit; grated zest of 2 lemons or limes; 1/2 cup finely chopped walnuts, peanuts or pecans; 1/2 cup mini-butterscotch or other flavored chips.
Yield: 3 dozen cookies.
Source: Charlotte Observer
Santa Cookies
Remember the snowmen cookies?
I used the other half of the package of Nutter Butters to make Santa cookies.
Nutter Butter Cookies
White melting chocolate disks
Red sprinkle or red melting chocolate disks White Chocolate chips
Mini chocolate chips
Mini M & M's
Coconut flakes
Dip each end of your Nutter Butter into the melted white chocolate. While the white chocolate is still "wet", sprinkle some coconut flakes on the bottom part for Santa's beard. If you are using red sprinkles for the hat, use them now. If you are using the red melting chocolate, let the white chocolate cool and harden while you melt your red chocolate disks. Then quickly dip part of the top in the red melted chocolate, leaving part of the white showing. Press a white chocolate chip on the side to make the pom-pom on the end of Santa's hat. Using a bit of melted chocolate, add two mini chocolate chips for eyes and a red mini M & M for a nose.
Source: Come Together Kids
Chocolate-Peanut Butter Oatmeal No-Bake Cookies
2 cups sugar
1 stick oleo, margarine or butter
3 Tbsp. cocoa powder
1/2 cup milk
1/2 cup crunchy peanut butter (I used half Chocolate Peanut Butter)
1 tsp. vanilla extract
3 cups oatmeal (old fashioned rolled oats, not instant)
Mix the sugar, butter, cocoa, and milk in a medium saucepan.* Boil for 1 minute.
Add the peanut butter and vanilla. Mix quickly until peanut butter melts, then add the oatmeal and mix til well blended.
Drop spoonfuls on tin foil, wax paper or parchment. Allow to set and cool completely.
Makes 2 dozen 3 inch cookies.
Recipe from Lick The Bowl Good.
The Best Cookies in the World...Brown Sugar Chocolate Chip.
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| photo from Cottage Sisters |
These cookies were declared the best cookies in the world by my son, Sam. He then gave them out to his little brothers and Quentin took a bite and said, "Yes, you are right, they are." So, there you have it. They are crisp on the edges and soft in the middle -the satisfy everybody.
The recipe comes from Martha Stewart via Cottage Sisters.
1 pound (4 sticks) unsalted butter, room temperature
1 16-ounce box packed light-brown sugar
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
3 ½ cups all-purpose flour
1 ½ teaspoons salt
2 teaspoons baking soda
1 ½ cups chocolate chips
Preheat oven to 375 degrees. Prepare four baking sheets with parchment paper or silmats; set aside. (I once used greased aluminum foil and they did stick a bit.)
Cream butter until smooth; add sugars, and beat until smooth. Beat in eggs and vanilla. Into a large bowl, sift together flour, salt, and baking soda. Slowly beat dry ingredients into wet mixture. Fold in chocolate chips. Drop a large ice cream scooper of dough on prepared baking sheets; space dough about 2 inches apart to accommodate spreading. Bake until golden, 8 to 10 minutes. Let cool on cookie sheets then transfer cookies to racks.
Secret Message Decoder Cookies
Having a house full of boys, sometimes it is hard to know what will please them for Valentine's day. Many things they feel are too girly. These cookies, however, appeal to boys as well as girls. These are a version of the stained-glass cookies I made here. I have also seen them versions of them several places on the blogosphere (Suzie J and Family Fun to name a few.)
2 cups sifted all-purpose flour, plus more for dusting
1/4 teaspoon table salt
1/2 teaspoon baking powder
1 stick (8 Tablespoons) unsalted butter
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract (If I am using cherry candies, almond extract instead compliments it well.)
About 50 assorted clear colored hard candies such as Lifesavers or
Parchment paper
Two heart-shaped cookie cutters. One big, and one small.
Cream butter and sugar on medium speed until fluffy, about 3 minutes. Add eggs; beat until smooth, 1 minute.
Mix together flour and dry ingredients in a separate bowl, and slowly add to butter mixture. Stir in flavoring extract. Place mixing bowl in refrigerator for at least 45 minutes. Don’t skip this step as it keeps the dough from melting and losing shape.
Meanwhile, unwrap the candies, and place candies in a plastic bag, and begin hammering it with a mallet.
Preheat oven to 325 degrees.
Remove cookie dough from refrigerator, and roll out to 1/4-inch thickness. This is a bit of a sticky dough so use plenty of flour to keep the dough from sticking. It does make rolling it out repeatedly easier.
Use the large hearts to cut the cookies. Using a spatula, move the cut cookies to a parchment-lined baking sheet, about 1 inch apart. Once the cookies are on the baking sheet, use the smaller heart to cut out the space for the candies. Sprinkle broken candies into centers, being careful not to let the candies lay on top of your cookies, which may be easier said than done if you have little ones helping you.
You can either cook the baby hearts, or use them to roll out more dough for cookies.
If your dough is particularly soft and you do have that kind of space in your refrigerator, you can put the baking sheet into the refrigerator to chill the dough for about 15 minutes, but I never do and they come out fine. Perhaps necessary in hot/damp climates.
Place baking sheet in oven, and cook for about 8-10 minutes. The trick is not to let the cookies brown, as the stained glass windows will turn out bubbly and not clear. I know it is hard to fight that instinct.
Check your cookies half-way through. If a few cookies do not have enough candy to reach the edges of the cookies, just add a few more pieces of candy to the centers, and they melted very fast with the rest of the candy.
Now, here is the fun part. The part that appeals to boys. Make a message. Any kind of message. But write it with a light-blue fine point marker. Then, using orange, red, and pink markers write all over the message and the rest of the paper. Make doodle shapes, scribbles, or words. Make sure you doodle right over your secret message because when you take one of your red centered heart cookies, they will become a decoder cookie and will reveal your secret message and everything else will disappear!
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| photo from Family Fun |
Salted Caramel Butter Bars
This recipe comes from Making Memories...One Fun Thing After Another.
This tastes just like fresh caramel popcorn from the beach mixed with a sugar cookie.
1 lb. salted butter, room temperature
1 cup sugar
1 1/2 cups powdered sugar
2 Tbls. vanilla
4 cups flour
For the filling:
1 bag (14 ounces) caramel candies, unwrapped
1/3 cup milk or cream
1/2 tsp. vanilla
1 Tbls. coarse salt
To make the crust: In a large mixer, beat butter and sugars until creamy. Add vanilla. Slowly add the flour and mix until smooth. Spray a 9x13 pan with cooking spray. Spread about half of the crust dough in the pan to form the bottom crust. Preheat oven to 325 degrees. Bake crust for about 20-25 minutes, until lightly golden brown. Remove from the oven and let cool for about 15 minutes.
While bottom crust is cooling and the remaining dough is chilling, make with filling. Place the unwrapped caramels in a microwave safe bowl. Add cream and vanilla. Cook on high for 1 minute. Stir. Continue to cook in the microwave for 30 seconds and stir until all the caramel is melted. Pour over crust layer.
Sprinkle the caramel layer with Sea Salt if you chose to use it.
Crumble the remaining dough over the caramel layer and bake for 25-30 minutes, until filling is bubbly and top layer is lightly golden brown. When they are cool, cut into squares.
Luciapepparkakor (Gingerbread Cookies)
This is the best Gingerbread Cookie dough to work with, especially with children as they can stand up to many times rolling out! The cookies have a wonderful taste, too!
1 cup cornsyrup
1 ½ cups light brown sugar
1 cup of butter or margarine
2 eggs
1 ½ tbsp cloves
1 ½ tbsp ginger
4 - 5 cups flour
1 tbsp baking soda
Warm in a big pot on low heat: syrup, sugar and butter until the butter melts, not longer. Put it aside to cool. Then mix in the eggs, spices, baking soda and flour (keeping some flour aside for rolling out the dough). Let the dough rest overnight at room temperature and cover with plastic or wax paper. The next day: roll the dough (quite thin) and cut out the cookies using a cookie cutter.
Bake in an oven at 350-375° F for 6 minutes. This recipe makes about 150 small cookies.
Cinnamon Cookies
This recipe, an adaption of a recipe from Food.com, tastes like snickerdoodles but have a soft melt-in-your-mouth texture.
1/2 cup butter
1 large egg
1/2 teaspoon cinnamon extract
1/2 teaspoon vanilla
1 1/2 cups flour
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
cinnamon sugar
In a mixer bowl, cream together sugar and butter; beat in egg and vanilla.
Combine flour, cinnamon, baking powder and salt.
Add to butter mixture.
Blend well.
Cover and refrigerate 2 hours or till firm enough to roll into balls.
Shape dough into small balls about 3/4-inch in diameter.
Roll in cinnamon sugar to coat. 8 Set cookies 1-inch apart on lightly greased cookie sheets.
Bake at 350° for 10 minutes or till the edges are lightly browned.
Cool slightly on pans, then remove to racks to cool completely.
Black Pepper Butter Cookies
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| This recipe comes from Food.Com. |
1 cup granulated sugar
1 cup sweet unsalted butter, softened
1 large egg
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1 1/2 teaspoons black pepper
extra sugar, for dipping glass
Mix all ingredients (except for the extra sugar for dipping the glass) together well using a heavy duty mixer. Roll into 1/2 inch size balls. Use the flat base of a drinking glass that has been dipped into sugar to flatten each dough ball on the cookie sheets. Bake in a preheated 350 F oven for 8-11 minutes or until lighly browned on the edges- do not overbake.
May 15th is National Chocolate Chip Day: Chocolate Chip Cookies
Preheat oven to 375 degrees F.
Start by creaming 1 stick (1/2 cup) butter 
with 1/3 cup brown sugar and
1/3 white sugar (superfine sugar, if you have it). 
Add 1 egg and blend thoroughly. 
Stir in 1 1/2 cups flour and 1 teaspoon baking soda.
with 1/3 cup brown sugar and 1/3 white sugar (superfine sugar, if you have it). Add 1 egg and blend thoroughly. Stir in 1 1/2 cups flour and 1 teaspoon baking soda. Add about 7 ounces of chocolate chips.
You could use chocolate bars chopped into chunks instead, if you wish. 
Spoon onto a baking sheet and bake for 10-12 minutes.
Spoon onto a baking sheet and bake for 10-12 minutes. Take out of the oven and cool on a rack.
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