Tag Archives: cookie

No Bake Chocolate and Peanut Butter Cookies

Ingredients

1/2 cup butter (1 stick)
2 cups sugar
1/2 cup milk
4 tablespoons cocoa
1 cup creamy peanut butter
3 cups instant oats
2 teaspoons pure vanilla extract

Instructions

In a medium sauce pan, add butter, sugar, milk and cocoa. Place on medium heat.

While you wait for the mixture to begin to boil, measure out your peanut butter and oats and have your vanilla jar handy. (once this process gets started – you have to work quickly)

Bring the mixture in the sauce pan to a rolling boil – once it is at a full boil – boil for 1 minute and 15 seconds.

Remove from the heat immediately.

Add in the peanut butter – stir. Add in the oats – stir. Add in the vanilla – stir.

Drop by tablespoons onto baking sheets lined with wax paper.

Let cool for 30 minutes or until set.
—————————-

Advertisements

Salted Caramel-Chocolate-Pecan Cookies

Ingredients

1 1/2 cups unsalted butter, softened
1 cup white sugar
1 1/2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs, lightly beaten
3/4 cup chopped toasted pecans
44 caramel candies
6 tablespoons heavy whipping cream
coarse sea salt
1 (6 ounce) bag semisweet chocolate chips
1 tablespoon vegetable oil

Directions

Preheat oven to 350 degrees F (175 degrees C). Line 3 to 4 baking sheets with parchment paper.

Beat butter and sugar together in a bowl using an electric mixer until pale and fluffy. Beat in vanilla extract. Reduce mixer speed to low and gradually beat in flour and 1/2 teaspoon salt. Press dough together in plastic wrap; roll dough into 1 1/2-inch balls.

Place beaten eggs in one small dish and pecans in another dish. Dip each dough ball into the eggs and roll in pecans. Place dredged balls on the prepared baking sheets; press your thumb into the center of each ball.

Bake in the preheated oven for 10 minutes. Press each cookie again, with a spoon. Return to the oven and continue baking until golden, about 10 minutes more. Cool on wire racks.

Combine caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon the mixture into the thumbprints of the cookies and sprinkle with sea salt.

Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Stir in oil. Drizzle chocolate over the cookies.
———————————

Lemon Meringue Cookie Cups

Ingredients

1 roll sugar cookie dough
1/3 cup all-purpose flour
1 cup lemon curd
2 egg whites
3 tablespoons granulated sugar

Directions

Preheat oven to 350°F. Coat a mini muffin tin with nonstick cooking spray.

In a large bowl, combine cookie dough and all purpose flour. Knead together until well blended.

Shape dough into one inch balls. Press cookie dough in bottom and up the sides of each muffin cup, forming cup shape.

Bake 10 to 12 minutes or until edges are just starting to turn golden brown.

Remove from oven and let cool for at least ten minutes before gently twisting to remove from pan. Place on rack and let cool completely.

Whip egg whites in a mixer bowl until foamy. Add sugar one tablespoon at a time, continuing to whip until stiff peaks form. Set aside.

If necessary, press the center of the cookie cups down with your thumb before spooning in curd to create more space.

Spoon lemon curd into cups.

Drop one tablespoon of meringue on top of the curd in each cup.

Use culinary torch carefully on meringue until tips start to show color (or, use your oven broiler, watching carefully to ensure they do not burn).

Let cool for a few minutes before serving or store in refrigerator until ready
—————————–

Brown Sugar Cookies

Ingredients

14 tablespoons unsalted butter (1 3/4 sticks), divided
2 cups brown sugar, divided
1/4 cup granulated sugar
2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon table salt
1 large whole egg
1 egg yolk
1 tablespoon vanilla extract

Author’s Note: The original recipe called for dark brown sugar, however we used light brown sugar.

Instructions

In a medium sauce pan place 10 tablespoons of butter. Try not to use non-stick or a dark pan so that you can see the color of the butter as it browns. Bring heat to medium high and melt the butter. Once it melts, keep swirling the pan and cook about one to three minutes longer until the color is caramel brown and the smell is toasty. Pour into a large metal bowl and add the remaining cold butter to the browned butter. This butter mixture needs to cool for 15 minutes or so before it can be used. I placed mine in the refrigerator to cool while I measured out the other ingredients.

Place oven rack in center of oven, preheat oven to 350 degrees F. and line two cookie sheets with parchment paper.

In a small bowl, mix 1/4 cup of brown sugar with the 1/4 cup of granulated sugar. Mix thoroughly making sure there are no lumps and set aside.

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

Once the melted butter has cooled, stir in the remaining brown sugar and salt. Make sure it is fully incorporated.

Use a rubber spatula and scrape down the bowl then add the whole egg, egg yolk and vanilla extract. Mix with the spatula or a wooden spoon to combine.

Scrape the bowl again and add in the flour mixture. Mix until fully combined.

Pour the dough out onto your counter and roll into a log. Cut the log in half. Cut each half into quarters then each piece into thirds, yielding 24 pieces.

Roll each into a ball, roll in the reserved sugar mixture then place on the prepared pans, 12 per pan.

Bake one pan at a time for 12-14 minutes, see note on oven temperature.

Let sit on the pan for five more minutes then transfer to a cooling rack and cool to room temperature (but they are very delicious eaten while still warm).
—————————

Rainbow Bars

Ingredients

6 tablespoons margarine (works much better than butter for this recipe)
16 ounces mini marshmallows
12 cups Fruit Loops

Directions

Line a 9 x 13 pan with parchment paper and spray with a non-stick spray.

Melt margarine in a large pot over medium heat. Add marshmallow and stir until melted and smooth. Remove from heat. (Don’t over heat the marshmallows. It can cause the cereal to become soggy)

Add Fruit Loops and stir until evenly coated with marshmallow.

Press into pan using greased parchment paper.

Chill until set. Cut into yummy bars.
————————–

Sugar-Free Chocolate Oat Cookies


Yield: 3 dozen

Ingredients

3 cups quick-cooking oats
3/4 cup honey
2/3 cup natural peanut butter, optional
1/2 cup coconut oil
1/3 cup unsweetened cocoa powder
1 1/2 teaspoon vanilla extract
1/4 teaspoon salt

Directions

Line 2 baking sheets with parchment paper.

In a medium saucepan over medium-high heat, combine honey, peanut butter and coconut oil, stirring until everything blends together smoothly.

Stir in oats, cocoa powder, vanilla and salt and mix until everything is fully incorporated and coated.

Use a spoon or small ice cream scoop to drop cookies down onto parchment-lined baking sheets, then place in freezer for at least 15 minutes to set.

Store in an airtight container either in the fridge or freezer (depending on how you like them) and enjoy!
—————————————–

Whipped Shortbread Cookies

Ingredients

1 cup butter, softened
1 1/2 cups all-purpose flour
1/2 cup icing sugar or 1/2 cup powdered sugar
1 teaspoon vanilla extract (optional)
1/4 cup red maraschino cherry
1/4 cup green maraschino cherry

Instructions

Preheat oven to 350 degrees F.

In a mixing bowl and using an electric mixer, combine butter, flour, icing sugar and vanilla extract; mix until mixture is a smooth consistency.

Prepare cookie sheets with parchment paper.

Spoon out dough onto parchment lined cookie sheets by teaspoonfuls or by tablespoons for larger cookies, spacing about 2 inches apart.

Cut maraschino cherries into quarters and place one piece in the middle of each cookie, alternating with red and green cherries.

Bake in preheated 350 F oven for 13 to 15 minutes or until bottom of cookies are lightly browned, DO NOT OVERBAKE.

Remove from oven and let cool on cookie sheet for about 5 minutes.

Transfer onto wire racks to finish cooling.

Store in a container with a lid and separate each layer with wax paper.

Author’s notes: If you wish to add some flavor to the cookies, add 1 teaspoon of pure vanilla extract or almond extract.

Use sprinkles, half an almond or half a cashew or chocolate to the top of the cookies before baking.

A thumbprint in the cookie, filled with your choice of jam is very tasty.

It has been suggested that the cookies be refrigerated for at least 1/2 hour before baking for a different texture
——————————