Cookies 2


More Cookies !!

A continuation of recipes (the other page wouldn’t take anymore!!) Cookie Club Page!

Outrageous Chocolate Cookies

They’re soft and chewy with a slight crunch on the outside. Kind of a cross between a brownie and a cookie. So good with a glass of milk!
8 oz. semisweet chocolate chips
4 tbsp butter
2/3 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
2 eggs
3/4 cup light brown sugar, packed
1 tsp vanilla
1 -12-oz package semisweet chocolate chunks                                                                        1 cup chopped walnuts

Preheat the oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each,until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.


*Butter Pecan Pudding Cookies

Butter, softened – 3/4 cup (I used 1.5 stick Smart Balance 50/50 Unsalted Butter Blend)
Instant Butterscotch Pudding Mix – 1 package, 3.4oz
All purpose flour – 1.25 cups
Pecans, chopped – 1/2 cup

Cream butter and pudding together.  Gradually add flour.  Fold in pecans.Take a tablespoonful of dough and drop it on the baking sheet 2 in chapart.  Flatten the dough using your fingers. Bake it for 10-13 minutes or until light golden brown.  Remove it from the oven and let it cool on the baking sheet for 5 minutes.  Then transfer it to a wire cooling rack and let it cool completely before storing it in an airtight container.

*Variation:  Use Pistachio Pudding and Toasted pistachios or French Vanilla Pudding and mini chocolate chips.  OR Coconut pudding with toast almonds and mini choc. Chips.


Simple Lemon Cookies
Adapted from all recipes

1 (18.25 ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
2 teaspoons lemon zest
2 TBS fresh lemon juice
1/2 teaspoon lemon extract
1/3 cup confectioners’ sugar for decoration

1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour cake mix into a large bowl. Stir in eggs, oil, and lemon juice, lemon extract and lemon zest until well blended.
3.Drop teaspoonfuls of dough into a bowl of confectioners’ sugar. Roll them around until they’re lightly covered. Once sugared, put them on a nongreased cookie sheet.
4. Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.

Treasure Cookies
From Smart cookie
Similar to Samoas

1 1/2 cups graham cracker crumbs
1/2 cup flour
2 tsp baking powder
1 14oz can sweetened condensed milk
1/2 cup unsalted butter, softened
1 1/3 cups flaked coconut
2 cups semi-sweet chocolate chips
1 cup chopped pecans
1/4 cup toffee bits

Preheat your oven to 350 degrees.

First you want to toast the pecans and the coconut, just to deepen the flavors of each.

Beat the butter and the condensed milk together until smooth. Add the baking powder, graham crackers and flour, beat until smooth. Add in the toasted pecans and coconut, then the chocolate chips and the toffee bits

Stir to combine, spoon onto a baking sheet and cook for 9-11 minutes. I got 21 bigger cookies from this batch.

Chewy Chocolate White Chocolate Chunk Cookies
Yield: 12-14 cookies

1 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2/3 cup dutch-process cocoa powder*
1/2 cup unsalted butter, at room temperature, cubed
1/2 cup white sugar
1/2 cup dark brown sugar
1 1/2 tsp. vanilla extract
1/3 cup milk
1 1/2 cups coarsely chopped white chocolate (I used about 6 oz.)

*Substituting all natural cocoa powder is not recommended.  (I used a blend of natural and dutch-process since that was all my store had).

Preheat the oven to 325 degrees F.  Line two baking sheets with parchment paper.

In a medium bowl combine flour, baking powder, salt and cocoa powder.  Whisk together and set aside.  In the bowl of an electric mixer, beat the butter on medium-high speed until light and fluffy.  Add the sugars and cream on medium-high speed.  Add the vanilla extract and mix well.  Add half of the flour mixture, beating on low speed just until incorporated.  Add the milk and mix until combined.  Add the remaining flour mixture and beat on low speed just until dry ingredients have been mixed in.  Gently fold in the chopped white chocolate with a rubber spatula.  Chill the dough in the refrigerator for 15 minutes.

Scoop the dough onto the prepared cookie sheets using a medium-sized cookie dough scoop (about 3 tbsp. of dough), pressing down slightly.  Bake for 18-20 minutes, rotating pans top to bottom and front to back halfway through baking.  Let the cookies cool completely on the baking sheets.  Store in an airtight container.

Sweet Potato & Cheddar Cookies
By Dawn/Vanilla Sugar

1 and ½ sticks of unsalted butter, room temp.
¾ cup brown sugar
½ cup granulated sugar
2 eggs
1 cup + 2 TB cooked & mashed sweet potato
1 and ½ cups of mildly sharp cheddar cheese, shredded
2 cups all-purpose flour
1 ts baking powder
¼ ts cinnamon
¾ ts salt
¾ cup old fashioned oats (or quick cooking)
¾ cup milk chocolate chips
1 and ½ cups pecans
1 cup raisins

In a separate bowl combine the flour, baking powder, cinnamon, and salt, whisk a bit; place to the side.
In another separate bowl combine the oats, raisins, pecans and chocolate chips, mix well.
In a big bowl, cream the butter and both sugars together. Add eggs, then the sweet potatoes, and then the cheddar cheese, combine. Then fold in the dry ingredients; then pecan, raisins and oat mixture.
Don’t over mix, just fold in.
Drop by tablespoon size onto a non stick cookie sheet about 2 inches apart. These cookies do rise a bit. You could shape them into smaller sizes if you want.
Bake at 350 degrees for 10 to 12 minutes. Or until a light golden brown around the edges.

Bacon Breakfast Cookies

1/2 lb bacon
1/2 c. butter
3/4 c. sugar
1 egg
1 c. flour
1/4 tsp. baking soda
2 c. multi-grain or corn flakes
1/2 c. raisins

Preheat oven to 350 degrees. Cook bacon until very crisp, drain well and break into 1/2 inch pieces. Beat together butter and sugar until light and fluffy. Beat in egg. Combine flour and soda, stir into butter mixture. Stir bacon, flakes and raisins.

Drop by rounded teaspoonfuls onto non-greased cookie sheet. Space 2 inches apart. Bake for 12 minutes(the original recipe called for 15-18 minutes but mine were cooked after 12-remember all ovens vary). Remove from oven cool on sheet- about 2 minutes, then remove to rack to finish cooling.

Milk’s Ooey-Gooey Double-Chocolate Cookies
Servings: 1 1/2 dozen

Note: Adapted from Bret Thompson of Milk in Los Angeles.

1/4 pound (4 ounces) unsweetened chocolate
4 tablespoons ( 1/2 stick) butter
3 eggs
2 teaspoons vanilla extract
1 cup sugar
1/2 cup flour
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 pound bittersweet chocolate (chunks or chips)

1. In a bowl set over a pot of simmering water, melt the unsweetened chocolate and butter. Remove from the heat and cool slightly.

2. In the bowl of a mixer with a paddle attachment, or in a large bowl using a fork, combine the eggs, vanilla and sugar. Mix just until incorporated and set aside.

3. Sift together the flour, cocoa powder, baking powder and salt into a medium bowl. Set aside.

4. Add the melted chocolate to the egg mixture and mix just until combined. Stir in the sifted dry ingredients and mix just until combined, then stir in the bittersweet chocolate.

5. Cover the batter with plastic wrap and refrigerate for at least 1 hour to chill thoroughly. Heat the oven to 350 degrees.

6. Divide the dough into 18 portions. Grease your hands (to prevent the dough from sticking) and shape the portions into balls. Place the balls on a greased, parchment-lined sheet pan, leaving 2 to 3 inches between each.

7. Bake until the edges of the cookies are just set and the center is still soft, 10 to 12 minutes, rotating the pan halfway through. Place the cookies, still on the parchment, on a rack and cool completely before serving. They will be very soft.

Each cookie: 251 calories; 3 grams fiber; 18 grams fat.

Coconut-Macadamia Nut Cookies
Cooking Light, December 2000

1 cup all-purpose flour
1 cup regular oats
1 cup packed brown sugar
1/3 cup golden raisins (I use white chocolate chips instead)
1/3 cup flaked sweetened coconut
1/4 cup chopped macadamia nuts
1/2 teaspoon baking soda
1/4 cup butter or stick margarine, melted
3 tablespoons water
2 tablespoons honey
Cooking spray (I line with parchment paper instead as these can be sticky!)

Preheat oven to 325°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 6 ingredients (flour through baking soda). Combine butter, water, and honey, stirring well to combine. Add butter mixture to flour mixture, stirring until well-blended. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 325° for 10 minutes or until almost set. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan, and cool on wire racks.

Chip and Dip Cookies

1 cup butter, softened
½ cup sugar
1 egg yolk
1 teaspoon vanilla extract
1¾ cups all-purpose flour
¾ cup coarsely crushed potato chips
¾ cup coarsely crushed pretzels
1 cup semisweet chocolate chips
1 cup white baking chips

1. Preheat oven to 350F.
2. Combine butter and sugar; beat with a mixer at medium-high speed until light and fluffy. Add egg yolk and vanilla. Gradually add flour and mix well. Stir in potato chips and pretzels.
3. Shape level tablespoons of dough into 3-inch logs. Place on an ungreased baking sheet, 1 1⁄2 inches apart. Bake 14 to 18 minutes or until edges are lightly browned. Cool completely on baking sheet.
4. Heat semisweet chocolate chips in microwave for 30 seconds. Stir. Repeat until melted. Dip one end of each cookie into chocolate and place on wax paper. Refrigerate until firm, about 10 minutes.
5. Heat white baking chips in microwave for 30 seconds. Stir. Repeat until melted. Dip other end of cookie into melted chips and place on wax paper. Refrigerate until firm, about 10 minutes. Makes 2 dozen.

Nutritional Information
Per cookie: 240 calories, 15g fat, 1g fiber.

Cream Cheese Chocolate Chip Cookies
adapted from America’s Test Kitchen

2 cups plus 3 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted & cooled until room temp
5-6 oz. cream cheese softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 tsp vanilla extract
1 1/2 cups semisweet chocolate chips

*I chilled the dough overnight before baking, which I recommend.

Adjust oven racks to upper & lower -middle positions & heat oven to 325. (Don’t do if overnight)  Line cookie sheets with parchment paper.

Whisk dry ingredients together; set aside.With electric mixer, or by hand.
Mix butter and cream cheese together with a mixture until smooth. Add sugars and beat until thoroughly combined.  Beat in vanilla until combined.
Add dry ingredients & beat at low speed just until combined. Stir in chips. Chill dough overnight. OR

Drop dough onto parchment lined baking sheets and bake for 12-14 minutes or until edges are set and bottoms are light brown. Do NOT over bake!

Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.

My Ultimate Chocolate Chip Cookie
Yields about 4 dozen cookies

2 cups semi-sweet chocolate chips
1 cup butter or margarine, at room temperature
3/4 cup sugar
3/4 cup brown sugar
8 oz. cream cheese, at room temperature
2 teaspoons vanilla
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt


Heat oven to 375ºF. Stir flour with baking soda and salt; set aside. In large mixer bowl, cream butter with sugar, brown sugar, cream cheese, and vanilla. Gradually blend dry mixture into butter/sugar mixture. Stir in chocolate chips. Drop heaping tablespoons (I use a 18/8 cookie scoop) onto non-greased cookie sheets about 2 inches apart. Bake at 375ºF for 9 to 11 minutes, or until golden brown.

Weight Watchers Chocolate Chip Cookies

3/4 cup chocolate chips
1 cup sugar
1 egg
150 g butter, softened
1/2 cup whole wheat flour
1 cup plain flour
1 teaspoon baking soda
1 teaspoon vanilla essence

1. Preheat the oven to 375 degrees F.
2. Mix together the sugar and butter.
3. Add the baking soda, vanilla and egg.
4. Stir in the chocolate chips and flour.
5. Drop rounded teaspoons onto greased trays.
6. Bake for about 7-8 minutes.

Servings: 36

Nutritional information for one serving:
WW points: 2

Weight Watchers No-Flour Peanut Butter Cookies

1 cup peanut butter
2 eggs
1 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder

1. Preheat the oven to 350 degrees F.
2. In a large bowl, mix all the ingredients together until well-blended.
3. Roll the peanut butter mixture into tablespoon-sized balls.
4. Bake for 12 minutes (if you want chewy cookies) or 15 minutes (if you want crisp cookies).

Servings: 24 cookies

Nutritional information for one serving:
WW points: 2

Weight Watchers Glazed Eggnog Cookies
Makes 72 servings


For the cookies
2 1/4 cups flour
3/4 cup sugar
1 large egg
1 cup butter, softened
2 teaspoons rum flavoring
2 teaspoons vanilla
1 teaspoon ground nutmeg

For the rum glaze
1 cup powdered sugar
2 tablespoons butter, melted
1 tablespoon water
1 teaspoon rum flavoring
1/2 teaspoon ground nutmeg (optional)

1. Preheat the oven to 350° F.
2. In a large bowl, beat 1 the 1 cup butter and 3/4 cup sugar, using a mixer on medium speed, until fluffy.
3. Beat in the egg, 2 vanilla, 2 teaspoons rum flavoring and 2 teaspoons vanilla until smooth.
4. Beat in the flour and 1 tsp nutmeg.
5. Place 1/4 of the dough at a time in a cookie press.
6. Form the desired cookie shapes with the dough on an ungreased cookie sheet.
7. Bake for about 6-10 minutes (until the edges are lightly browned). Cool for about 1 minute, then form the desired shapes with the dough.
8. In a small bowl, stir all the glaze ingredients (except the nutmeg) with a spoon until smooth and thin enough to drizzle.
9. Pour the mixture into a small resealable plastic food-storage bag, then cut off a tiny corner of the bag. Squeeze the bag to drizzle the glaze on the cookies.
10. Before the glaze is set, sprinkle 1/2 tsp nutmeg (if using) over the cookies.

WW POINTS per serving: 1
Nutritional information per serving: 56 calories, 3g fat, 0.1g fiber

Cinnamon Bun Cookies

½ cup powdered sugar
1½ sticks unsalted butter
½ tsp salt
1½ tsp vanilla extract
1½ cups unbleached all-purpose flour

1 large egg white
1 Tbsp water
¼ cup granulated sugar
1½ tsp ground cinnamon

½ cup powdered sugar
2 Tbsp heavy whipping cream
½ tsp vanilla extract
½ tsp ground cinnamon

1.  Prepare dough: In a medium-sized mixing bowl, cream together the sugar, butter, salt and vanilla. Add the flour, stirring to make a cohesive dough. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate until you’re ready to use it.

2  Roll the dough: Transfer chilled dough to a lightly floured piece of parchment or waxed paper. Roll it into a 9×12-inch rectangle. In a small bowl, whisk together egg white and water until foamy. Brush onto rolled out dough. In another small bowl, whisk together sugar and cinnamon. Sprinkle it evenly over the dough. Starting with a long edge, carefully roll the dough into a log, sealing the edge (if dough sticks to parchment, gently use a metal spatula to guide it off of the paper). Wrap in plastic wrap or parchment, and freeze until firm.

3  Bake the cookies: Preheat oven to 350°F. Lightly grease (or line with parchment) two cookie sheets. Remove the dough from the freezer and unwrap it. Using a sharp knife, gently cut it into ½-inch slices. Transfer them to the prepared baking sheets. Bake the cookies for 12 to 15 minutes, until they’re a light golden brown. Remove them from the oven and transfer to a rack to cool.

4  Ice the cookies: Sift or strain the powdered sugar into a medium-sized bowl to remove any lumps. Whisk the cream into the sugar to make a smooth icing. Drizzle or spread icing onto cookies (or serve alongside in a bowl for dipping).

Yield: 2 dozen cookies

Coconut Cream Cheese  Cookies
adapted from America’s Test Kitchen

2 cups plus 3 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted & cooled until room temp
5-6 oz. cream cheese softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 tsp vanilla extract
2 cups coconut toasted

*I chilled the dough overnight before baking, which I recommend.

Adjust oven racks to upper & lower -middle positions & heat oven to 325. Line a large rimmed baking sheet with parchment paper. Spread coconut evenly on baking sheet.

Once oven is preheated place coconut in oven. Bake for 10-20 minutes stirring every 5 minutes for even toasting. Remove from oven when light brown. Do NOT burn. Remove from oven. Allow to cool completely before adding to dough.

Re-line cookie sheets with parchment paper.

Whisk dry ingredients together; set aside.With electric mixer, or by hand. Mix butter and cream cheese together with a mixture until smooth. Add sugars and beat until thoroughly combined.
Beat in vanilla until combined.
Add dry ingredients & beat at low speed just until combined. Stir in cooled coconut. Chill dough overnight. OR

Drop dough onto parchment lined baking sheets and bake for 12-14 minutes or until edges are set and bottoms are light brown. Do NOT overbake!

Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.

The Chewy CCC
courtesy of the food network

2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Ice cream scooper (#20 disher, to be exact)
Parchment paper Baking sheets
Heat oven to 375 degrees F. Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside. Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips. Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Choc-Pecan Coco Cran Cookies

1 c. all purpose flour
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
10 tbsp. unsalted butter, room temperature
1/2 c. white sugar
1/2 c. packed golden brown sugar
1 egg
1 tsp. vanilla extract
1/2 c. semi-sweet chocolate chips
1/2 c. shredded coconut
1/2 c. pecans, chopped
1/2 c. dried cranberries

Position rack in the center of the oven and preheat to 350. Line 2 large rimmed baking sheets with parchment paper.

Whisk flour, soda, cinnamon, and salt in a medium bowl.

Using a Kitchen Aid, or electric mixer beat sugars with the butter until smooth. Beat in egg and vanilla. Slowly add in flour mixture until blended. Stir in chocolate chips, coconut, pecans, and cranberries.

Drop batter by rounded tablespoons onto prepared baking sheets about 2 inches apart. Bake cookies, 1 sheet at a time for 16 minutes, or until edges are golden. Cool on baking sheet for 5 minutes and then transfer to a rack, and cool completely.


Makes about 24 large or 50 small puffs

1/2 cup whole milk
1/2 cup water
1 stick (4 ounces) unsalted butter, cut into 8 pieces
1/4 teaspoon salt
1 cup all-purpose flour
5 large eggs, at room temperature

Position the racks to divide the oven into thirds and preheat the oven to 375 degrees F.  Line two baking sheets with silicone baking mats or parchment paper.

Bring the milk, water, butter and salt to the boil in a heavy-bottomed 2-quart saucepan.  When the mixture is boiling rapidly, add the flour all at once, reduce the heat to medium and, without a second’s hesitation, start stirring the mixture like mad with a wooden spoon.  The dough will come together very quickly and a slight crust will form on the bottom of the pan, but you have to keep stirring – vigorously – another 2 to 3 minutes to dry the dough.  At the end of this time, the dough will be very smooth.

Turn the dough into the bowl of a mixer fitted with the paddle attachment or, if you’ve still got some elbow grease left, you can continue by hand.  One by one, add the eggs to the dough, beating until each egg is thoroughly incorporated.  Don’t be discouraged – as soon as you add the first egg, your lovely dough will separate.  Keep working and by the time you add the third egg it will start coming together again.  When all the eggs are incorporated, the dough will be thick and shiny and, when you lift some of it up it will fall back into the bowl in a ribbon.  The dough will still be warm – it’s supposed to be – and now is the time to use it.

Using about 1 tablespoon of dough for each puff, drop the dough from the spoon onto the lined baking sheets, leaving about 2 inches of space between each mound of dough.

Slide the baking sheets into the oven, bake for 15 minutes, then rotate the sheets from top to bottom and front to back.  Continue baking until the puffs are golden and firm, another 10 to 15 minutes.  Transfer the cream puffs to a cooling rack.

Keeping:  You can spoon out the dough and either bake it immediately or freeze it.  To freeze, spoon the dough in mounds onto parchment-lined baking sheets and slide the sheets into the freezer.  When the dough is completely frozen, remove the balls from the baking sheets and wrap them airtight.  They can be kept in the freezer for up to 2 months and don’t need to be defrosted before baking.

Pecan Sandies
Adapted from Last Course (Said to be BETTER than your average Pecan Sandie cookie)

Makes just shy of 12 dozen, one-inch square cookies

1 cup pecans
2 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2/3 cup confectioners’ sugar
2 teaspoons vanilla extract
1 teaspoon salt
1/2-teaspoon baking powder
2 tablespoons turbinado (raw) sugar

Preheat the oven to 350 degrees F. Spread the nuts out in one layer on a baking sheet and bake them, stirring occasionally, until they are well browned, 10 to 13 minutes (they will smell toasted and nutty). Transfer the pan to a wire rack to cool.

In a food processor, grind the nuts with 1/4 cup of the flour. Set aside.

Using an electric mixer beat the butter and sugar until creamy and smooth, about 2 minutes. Add the vanilla and beat well. Sift together the remaining 1 3/4 cups of flour, the salt, and the baking powder, and add it to the dough, mixing until just combined. Stir in the nut mixture. Form the dough into a disk, wrap in plastic wrap, and chill for at least 3 hours.

Preheat the oven to 325 degrees F. Roll the dough between two sheets of wax paper to 3/16 inch thick (a rectangle approximately 10 x 14 inches). Using a sharp knife, cut the dough into 1-inch squares, and then cut the squares on a diagonal into triangles. Sprinkle the cookies with the turbinado sugar. Place them 1 inch apart on ungreased cookie sheets (do not reroll the scraps). Prick the cookies with a fork and bake until pale golden all over, about 10 minutes. Cool on a wire rack.

Chocolate Truffle Cookies

1 1/4 cups butter, room temperature
2 cups confectioners’ sugar
1/3 cup unsweetened cocoa powder
1/4 tsp salt
1/4-cup sour cream or yogurt
1 tsp vanilla extract
2 1/4 cups all purpose flour
2 cups chocolate chips
Approx. 1/3 cup cocoa powder (for rolling)
Approx. 2/3-cup confectioners’ sugar (for rolling)

Preheat oven to 325F. Line a baking sheet with parchment paper.
In a large bowl, cream together butter and sugar, adding sugar in slowly so that it doesn’t turn the kitchen white. Sift in cocoa powder and salt, and mix until well integrated. Beat in sour cream and vanilla extract.
With the mixer on low, blend in flour until no streaks of flour remain. Stir in chocolate chips.
Shape the dough into 1-inch balls and roll in the cocoa powder and place on baking sheet. Do not flatten cookies. Cookies will not spread too much, so they can be placed fairly close together. If your kitchen is very warm and the dough is hard to handle (i.e. if you’re making these during the summer, you might want to refrigerate the dough for 30-60 minutes before shaping the cookies).
Bake for 10 minutes. Cookies will just barely be set. Let cool on baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely.
When cookies have reached room temperature, after about 30-45 minutes, roll in powdered sugar until completely coated.
Store in an airtight container.

Toffee Chocolate Nut Wedges
adapted from Abigail Johnson Dodge’s The Weekend Baker

8 tbsp unsalted butter, at room temperature
½ c dark brown sugar, firmly packed
¼ tsp table salt
1 yolk from large egg
½ tsp pure vanilla extract
1 c all-purpose flour
5 oz bittersweet or semisweet chocolate, chopped
3 tbsp heavy cream
½ c chopped pecans (or walnuts), toasted

Position an oven rack in the middle and preheat to 350F. Lightly grease a 9.5″ tart pan with a removable bottom. A pie plate or similarly sized baking pan will work, but you won’t get the nice fluted edges.

In a large bowl, combine the butter, dark brown sugar and salt. Beat with an electric mixer on medium speed until well blended. Add the egg yolk and vanilla and beat just until combined. Pour in the flour and beat on low speed until the dough begins to clump together. Scrape the dough into the prepared pan, scattering the pieces evenly. Pat the dough into the bottom (not up the sides) of the prepared pan to form an even layer. Bake until the top looks dry and the dough begins to pull away from the sides of the pan, about 25 to 27 minutes.

Meanwhile, melt the chocolate with the cream in a double boiler or in the microwave. Stir until smooth. When the crust is baked, transfer the pan to a rack. Pour the warm ganache over the warm crust and spread evenly to within 1/2” of the edge. Scatter the nuts over the ganache and gently press them into the chocolate. Let cool until the chocolate is set, about 4 hours at room temperature or about 2 hours in the refrigerator. Remove the outer ring of the tart pan and cut the “cookie tart” into 16 wedges. Serve the wedges chilled or at room temperature.

Eggnog Thumbprints
Better Homes and Gardens Cookies for Christmas

3/4 cup butter
1/2 cup sugar
1/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla
1/4 teaspoon salt
2 cups all-purpose flour
1/4 cup butter
1 cup sifted powdered sugar
1 Tablespoon rum *

In a large mixer bowl beat 3/4 cup butter till softened. Add sugar and brown sugar and beat til fluffy. Add egg, vanilla, and salt and beat well. Add flour and beat til well mixed. Cover and chill about 1 hour or till easy to handle.

Shape into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Press down centers with thumb. Bake in a 350 degree oven about 12 minutes or till done. Remove and cool.

For filling, in a small mixer bowl beat 1/4 cup butter til softened. Add powdered sugar and beat till fluffy. Add rum and beat well. Spoon about 1/2 teaspoon filling into center of each cookie. Sprinkle with nutmeg. Chill until filling is firm. Makes about 50.

*You may substitute 1 tablespoon milk and 1/4 teaspoon rum extract for the rum.

Fudge Crinkles
From Homesteading Housewife

1 (18 1/4 ounce) box devil’s food cake mix
1/2 cup vegetable oil
2 eggs
confectioners’ sugar for rolling

1. Preheat oven to 350°
2. Stir dry cake mix, oil and eggs in a large bowl until dough forms.
3. Dust hands with confectioners’ sugar and shape dough into 1″ balls.
4. Roll balls in confectioners’ sugar and place 2 inches apart on ungreased cookie sheets.
5. Bake for 8-10 minutes or until center is JUST SET.
6. Remove from pans after a minute or so and cool on wire racks.
7. Enjoy!!

Holycowtheseareamazing Cookies

(Makes about 3 dozen cookies)

1 cup sugar
1 cup corn syrup
1 jar (18 oz ounce) peanut butter, crunchy or creamy (I like creamy.)
6 cups corn flakes
3 oz good quality chocolate of your choice (optional)


Combine sugar and corn syrup in a medium saucepan. Place over medium-high heat and stir until the mixture comes to a full boil.

Remove from heat and stir in the whole jar of peanut butter. Mix well.

Add corn flakes to a large bowl. Pour peanut butter mixture over corn flakes and mix well, taking care to coat all of the corn flakes.

With a tablespoon or cookie scoop, scoop out and form into 1-2 inch balls, depending on your preference, and place them on a cookie sheet lined with parchment or wax paper.

Put the chocolate (if using) in a small bowl and melt in the microwave for about 30 seconds. Stir until smooth.

Drizzle the melted chocolate over the cookies.

Bittersweet Chocolate & Toasted Walnut Cookies
Adapted from the recipe titled, Flourless Chocolate Cookies, in Chocolate Epiphany by Francois Payard.

3 cups powdered sugar, sifted (13 ounces)
½ cup plus 3 tablespoons unsweetened
½ teaspoon fine sea salt
2 cups walnuts, toasted for 10 minutes in a 350º oven, cooled, and then coarsely chopped (untoasted walnuts also work just fine)
4 large egg whites, cool room temperature
1 tablespoon vanilla extract

1.    In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, cocoa powder, and salt. Mix to combine.

2.    With the mixer running, slowly add the egg whites and then the vanilla. Mix on medium speed for 3-5 minutes, until the mixture is somewhat thickened. (If you mix too briefly, the batter will be thin and runny. However, with a full 5 minutes of beating, the batter thickens to the degree that it holds its shape for several minutes when scooped onto the baking sheet.)

3.    Remove the work bowl, and scrape the batter from the paddle attachment. Stir in the chopped walnuts, and mix thoroughly. If you want to wait until later to bake the cookies, put the batter into a smaller bowl, cover with plastic wrap and refrigerate until needed.

4.    Using a 2-ounce ice cream scoop, scoop level amounts of batter into each of the six indents of a cooking spray-coated nonstick Chicago Metallic Muffin Top sheet (to ensure the cookies don’t stick, you can cut rounds of nonstick foil with tabs to line the indents) or onto a cooking spray-coated, parchment paper-lined baking sheet, five cookies per sheet, about 3 inches apart.

5.    Wet your fingers with cold water and press down lightly on the center of each cookie, just to flatten the dome a bit.

6.    Put cookies into a 350º oven and immediately lower the temperature to 320º.

7.    Bake for 16-18 minutes for cookies in a muffin top pan or 14-16 minutes for cookies on a sheet pan. Turn the pan halfway through the baking time to ensure even baking. The cookies are done when small cracks appear on the surface.

8.    Remove the muffin top or cookie sheet from the oven.

9.    If using the muffin top pan, put it on a wire rack to cool. When still slightly warm, lift the cookies from the pan with a flexible spatula.

10. If using parchment paper, pull the parchment paper with the cookies onto a wire rack to cool. Immediately slide a thin spatula under each cookie to loosen it from the paper. When cool, remove the cookies from the parchment paper.

11. Store cookies, layered between rounds of wax paper, in an airtight metal cookie tin for up to 2 days.

Makes twelve to fourteen, 4-inch cookies

Creamy Chocolate Cookies
The Fannie Farmer Cookbook by Marion Cunningham

Easy to make and very chocolaty, this is the cookie to reach for when you have a chocolate craving. Unlike ordinary chocolate-chip cookies, these actually taste best when fully cooled, and even improve with age.

This is the perfect chocolate cookie — creamy and moist with a brownielike texture. It is a batter rather than a dough cookie. The batter must chill in the refrigerator for at least an hour before baking.

6     oz. unsweetened chocolate
2     Tbsp. butter
¼     cup flour
½     tsp. baking powder
½     tsp. salt
3     eggs
1¼     cups sugar
1     cup chocolate chips

1. Melt the chocolate with the butter in a heavy-bottomed saucepan over very low heat.
2. Mix together the flour, baking powder, and salt.
3. In a mixing bowl, beat the eggs, then add the sugar, and continue beating until light and well blended.
4. Add the chocolate mixture to the egg mixture and beat well. Add the flour mixture and mix until well blended. Stir in the chocolate chips.
5. Chill the mixture in the refrigerator for at least 1 hour.
6. Preheat the oven to 350 degrees. Grease a cookie sheet. Drop by teaspoonfuls onto the cookie sheet and bake for 5 to 6 minutes. Do not over-bake; these cookies are best if slightly under-baked. Remove to a rack to cool.

Chocolate Oatmeal Cookies

If you just can’t decide whether to make oatmeal or chocolate chip cookies this is the joyful union of both. These are a little chewy, a little soft, and a whole lot of chocolate.

* 1/2 cup butter, softened
* 1/2 cup white sugar
* 1/2 cup brown sugar
* 1 cup all purpose flour
* 3 TBSP unsweetened cocoa powder
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1/2 tsp cinnamon
* 1/2 tsp salt (unless you use salted butter, then reduce to 1/4 tsp)
* 1 egg
* 2 tsp vanilla
* 1 1/4 cups rolled oats
* 1/2 cup semi-sweet chocolate chips
* cooking spray


Preheat the oven to 350°F and grease your baking sheet.

In a bowl combine the flour, unsweetened cocoa powder, baking powder, baking soda, cinnamon, and salt. Briefly stir with a fork or whisk to ensure all ingredients are evenly distributed. Set this aside for a moment.

In a mixing bowl place the softened butter, brown sugar, and white sugar. Mix until smooth. In a measuring cup slightly beat the egg with the two teaspoons vanilla extract. Add to the butter and sugar and mix until smooth.

Add the dry ingredients and stir until just combined, be sure to scrape the side and bottom of the bowl with a spatula.

Once the dry ingredients are incorporated stir in the rolled oats and chocolate chips, mix by hand until evenly distributed.

Use two tablespoons or a cookie scoop to drop onto the greased baking sheet. Bake for 8 – 10 minutes at 350°F, then allow to cool on the sheet for an additional five minutes before transferring to a wire rack to cool completely.


Ghirardelli’s Ultimate Double Chocolate Cookies
Recipe adapted from Ghirardelli.

* 11.5 ounces bittersweet chocolate chips
* 6 tablespoons unsalted butter
* 3 large eggs
* 1 cup granulated sugar
* 1/3 cup all-purpose flour
* 1/2 teaspoon baking powder
* 12 ounces semi-sweet chocolate chips
* 1 cup chopped nuts (I recommend hazelnuts or pecans)

Melt bittersweet chocolate chips and butter in a double boiler or microwave.

In a large bowl, beat eggs and sugar until thick. Stir in chocolate mixture.

In a separate bowl, combine flour and baking powder. Stir into chocolate mixture. Stir in semi-sweet chocolate chips and nuts.

Refrigerate dough for at least an hour, or until firm.

Preheat oven to 375°. Grease or line baking sheets and set aside.

Drop dough by tablespoonfuls onto baking sheets, leaving about 1 & 1/2 inches between cookies. Bake 12-14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheets.

Makes about 24 cookies.

Favorite Chocolate Chip Cookies
from Bake or Break.

* 1 cup butter, softened
* 1 cup granulated sugar
* 1 cup firmly packed light brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 2 & 1/2 cups uncooked regular oats
* 1 & 1/2 cups semisweet chocolate chips
* 4 ounces milk chocolate candy bar, coarsely chopped
* 1 cup chopped pecans

Preheat oven to 375°.

Beat butter at medium speed in a heavy-duty mixer until creamy. Gradually add sugars and beat well. Add eggs and vanilla, beating well.

In a separate bowl, combine remaining dry ingredients. Gradually add to butter mixture and beat well.

Process oats in a food processor until finely ground. Add to butter mixture and beat well. Stir in chocolates and pecans.

Drop cookies by tablespoonfuls onto ungreased baking sheets. Bake for 8-10 minutes or until lightly browned. Cool slightly on baking sheets. Then, remove to wire racks to cool completely.  Makes about 4 dozen cookies.

Giant Peanut Butter Cup Chunk Cookies

4 oz unsalted butter, softened
1/2 cup creamy peanut butter (I used Skippy Natural)
1/2 cup brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 large egg
1 tablespoon molasses
1 tablespoon half & half (milk would probably work)
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 3/4 cups all purpose flour
1 cup coarsely chopped Reese’s Peanut Butter cups, frozen
2.5 oz finely chopped good quality bittersweet or dark chocolate
Reese’s Pieces ( as many as you want)

Cream butter, peanut butter and both sugars with an electric mixer. Beat in vanilla, egg, molasses and cream. Beat in salt, baking soda and baking powder, scraping sides of bowl to make sure ingredients are evenly distributed.

Add flour and stir until mixed. Stir in frozen peanut butter cups and shredded chocolate.

Chill the dough for 2 hours. Using about a quarter cup (2 oz) measure, shape into mounds. Chill the mounds some more or go ahead and bake them. Before baking, decorate tops with Reese’s Pieces.

Bake Temp: 350 F Time: 15 minutes (check at 12)

Peanut Butter Brownie Cookies

•1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
•1/4 cup butter or margarine, melted
•4 ounces cream cheese, softened
•1 large egg
•1 cup powdered sugar
•1 cup Jif® Creamy Peanut Butter
•1/2 can Pillsbury® Chocolate Fudge Frosting

1.    HEAT oven to 350°F. Beat brownie mix, melted butter, cream cheese and egg in medium bowl 50 strokes with spoon until well blended (dough will be sticky).
2.    DROP dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.
3.    MIX powdered sugar and peanut butter in small bowl with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.
4.    BAKE 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.
5.    SPREAD thin layer of frosting over peanut butter portion of each cooled cookie.

6.    FLATTEN cookies slightly before baking. Bake at 350° F
for 11 to 15 minutes.

Yield: 24 cookies


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