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Baking Cookies Made Easy (And Kid-Friendly!) | Youth Literature Reviews. I love to bake, and I’m well known among family and friends as being an avid scratch baker. I do, however, make an exception for one thing: peanut butter cookies. I still make my peanut butter cookies the way my mother taught me when I was five years old; I use cake mix. I have made these cookies for bake sales, parties, and a host of other occasions and they always get rave reviews.

I’ve tried other recipes and I still find mine to be the tastiest, not to mention easiest, recipe around. I know that cake mix recipes are all the rage right now, but they’re definitely nothing new. My cake mix cookie recipes came from my great aunt, who I knew as Auntie Dal. The best thing about these recipes is that they are perfect for baking with small children! To make my Auntie Dal’s famous cake mix cookies, combine the ingredients for one recipe and drop rounded spoonfuls of dough on an ungreased baking sheet. Peanut Butter Cake Mix Cookies 1 package yellow cake mix ½ cup vegetable or canola oil. Oreo-Doodles (Oreo-Crusted Chocolate Cookies) Oreo-Doodles (Oreo-crusted Chocolate Cookies) And the thanks for naming these cookies goes to…my amazing Facebook followers! Yesterday I was editing the photos for these fabulously delicious double chocolate cookies that were coated with crumbled Oreos.

But for the life of me, I could not figure out what to name them! So I turned to Facebook for some help, and they immediately came to a delicious rescue. In the end, Oreo-Doodles kept resurfacing as the favorite. As I had hoped, these cookies turned out to be incredibly chocolicious. Thanks again, Facebook friends! Oreo-Doodles (Oreo-Dusted Chocolate Cookies) Ingredients 1 cup all-purpose flour 1/2 cup unsweetened Dutch-processed cocoa powder (or regular unsweetened cocoa powder ) 1/2 tsp. baking soda 1/2 tsp. salt 4 ounces coarsely chopped dark or semisweet chocolate 1 cup semisweet chocolate chips1 stick (1/2 cup) unsalted butter 1 1/2 cups sugar 2 large eggs 1 tsp. pure vanilla extract 12 Oreo cookies, finely-crumbled Method. Hot cocoa cookies. I am a teeny bit obsessed with the cookies from the most recent issue of EveryDay with Rachael Ray magazine. This recipe is the second of many cookie recipes on my list to make this holiday season.

Sweets are taking over my life! Just ask my coworkers. They get my leftovers, and I think they are starting to resent the way I am forcing them to eat sinful treats. I don't think I need to tell you that these were tasty. Ooey gooey chocolatey marshmallowy deliciousness. In a medium saucepan, melt together: 1 stick (4 ounces) unsalted butter 12 oz. chopped semisweet chocolate (bars) Stir frequently over medium heat until smooth.

In a medium bowl, whisk together: 1 1/2 cups flour 1/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/4 teaspoon salt Using an electric mixer, beat together: 1 1/4 cups light brown sugar 3 eggs, at room temperature 1 1/2 teaspoons pure vanilla extract Beat on low speed until smooth, 2 minutes. Preheat the oven to 325 degrees F. Enjoy! Chocolate Chunk Peanut Butter Swirl Fudgy Cookies. When I split this warm chocolate cookie open and saw the chocolate oozing out, I about fainted with excitement, lol! Swirls of peanut butter accompany giant chocolate chunks. This cookie will go down as one of my favorite recipes by a mile Kind of reminds me of one of my favorite ice cream flavors I used to get when I was a little girl. Chocolate with peanut butter swirls at Thrifty.

I actually still love it and I REALLY love it in this cookie Take a peek and enjoy! First, place 1 Cup of creamy peanut butter into the freezer for a good 1/2 hour. Cream your butter and sugars. Add your eggs and vanilla, mixing until well combined. Time to add the dry ingredients. …..and the cocoa powder. ….add those chocolate chunks right into the cookie dough. Take your frozen peanut butter out of the freezer and place dollops into the dough. Mama mia! Double mama mia :) Take a spoon to this, it’s incredible! Scoop them onto your favorite cookie baking sheet and pop them into oven at 350 for 10 to 15 minutes. 1. No Bake Nutella Oatmeal Cookies | Flavor the Moments. I don’t know about you, but I’ve really gotten into the no bake desserts lately.

Obviously when it’s hot, most of us don’t want to crank up the oven and melt the house down. I get cranky when I’m hot, too….I think I told you that before. Aside from keeping the house cooler, no bake desserts are a breeze to make. These No Bake Nutella Oatmeal Cookies are so simple to put together, but that’s not what’s going to keep you making them time and time again. These cookies are full of delicious chocolate hazelnut flavor with a hint of espresso, and they’ve got a chewy texture from the oats. If that’s not enough, these cookies are also gluten-free.

I have a few family members that are following a gluten-free diet, and honestly, I figure I can use less gluten in my life from time to time, so I enjoy making and eating gluten-free dishes. To make these cookies completely gluten-free, you need to use gluten-free oats. Next time you want a no bake treat, give these cookies a whirl. Ingredients Notes. Homemade Mallowmars Cookie Recipe.

Unforgettable Desserts | John Wiley & Sons, 2009 In the northeastern United States, you can find Nabisco Mallomars in the cookie aisle on a seasonal basis, but they are so much more than a cookie. This nostalgic favorite is comprised of a circular graham cracker–like cookie topped with a thick marshmallow filling and covered with a crisp, dark chocolate shell.

They are sort of a commercial s’more and have been produced since 1913. They have fierce devotees and similar confections can be found worldwide, sometimes with more of a shortbread base, sometimes differing in shape from the domed, squat American classic. They are called Whippets in Canada, Krembos in Israel, Flodebolle in Denmark, Tunnock’s teacakes in the United Kingdom, Zefir in Russian-speaking countries, Schokokuss in Germany, and Mallowpuffs in New Zealand. Now you can make them in your own kitchen. LC Cheater Cheater Note Special Equipment: Candy thermometer Quick Glance 1 H, 5 M 1 H, 20 M Makes 40 homemade mallowmars. How To Make Perfect M and M Cookies. I’ve been teasing you with my Perfect M and M cookies for over a week now on Instagram. I had to re-test them to make sure they were just perfect for you! …..well they are, so I’m hoping it’ll be worth the wait. So, what defines a perfect cookie to you?

It’s quite different for everyone I imagine. For me, the cookie has to be soft but crispy around the edges with just the right texture. Also, they must not be flat. Wanna know the secret to creating the lovely texture and shape to these cookies?!! Here’s the secret. Let’s take a look at my recipe! Butter and sugars please! Egg and vanilla. Flour, salt and baking soda please Magical ingredient, the vanilla pudding mix. Give a nice stir and get ready to add the fun stuff.

Oh yah! For the love of chocolate chips. Be still my mini M and M heart. Yes please! My kind of dough. Do not press the cookie dough before baking. This is how they’ll come out. How To Make Perfect M and M Cookies Ingredients Directions Makes 2 dozen cookies. Spiderwebs, step-by-step. First, I love you guys!!! Thank you so much for taking the survey.

If you haven't yet, there is still time. Your comments are so helpful...and sweet...and FUNNY! I wish we could all get together for lunch...or margaritas! Several people mentioned that step-by-step instructions with pictures would be helpful. Alrighty...spiderweb cookies, step-by-step... Outline a spiderweb shape in black royal icing using a #2 or #3 tip (AmeriColor Super Black).Thin black, pink and orange icings with water to the consistency of thick syrup (AmeriColor Deep Pink or Electric Pink and Orange). {Here's what the thinned icing looks like after sitting several minutes. {Gently run a silicone/rubber spatula through...it won't get all the bubbles, but most.} Stir gently with a rubber spatula to pop any air bubbles that have formed on top. Working 6 - 8 cookies at a time, fill in the outlines in black, using a toothpick to spread into corners.

Let dry at least one hour. Unauthorized Girl Scout Cookie Recipes. Now you can make Girl Scout Cookies at home without worrying about food allergies or yucky ingredients! Simply adjust the basic recipes provided to suit your needs, and you're in the clear. With simple modifications, you can make your own Girl Scout cookies without peanuts, gluten-free, vegan, or organic! Now that you've got the recipes - you're in control. And if you don't have food allergies - it's a great way to guarantee you'll never run short on your favorites. 'Cause Girl Scout Cookies are awesome all year 'round. It's good to support your scouts in a meaningful way, but that doesn't mean you can't have cookies whenever the craving calls!

For more great copycat cookie recipes, check out Homemade Oreos and Almost Thin Mints! Once Upon a Plate: Samoas ~ The Girl Scout Cookie Clone. Chocolate hazelnut biscotti. Last week I stumbled into my new favorite coffee shop for The Latest Morning Coffee, Ever because I am still adjusting to this new schedule of having “everything” but also “anything” to do at any given time. [One of these days I'll get into all of these changes--the way that I stomp on the grave of business casual attire; the fact that, yes, I still get up early each day and shower and put on mascara; oh, and more relevantly to this site, the breakfasts and lunches I put together (that is, once I get past the yogurt and PB&J sandwich phase, though no promises that will be be happening any time soon)--but for now, suffice it to say that I am still in the Adjustment Phase...

Hence the 12:30 p.m. "morning coffee. "] What do I mean by “real” biscotti? They’re also generally less sweet and with have significantly less fat in them, if you’re into those kinds of bathing-suit-season-friendly things. * I am lying and Alex has called me on it. This New York Times recipe is as old as time. 1. 2. 3. Chocolate Chip Lava Cookies. I am so in love with these darn chocolate lava cookies! What is it about a warm, gooey chocolate chip cookie stuffed with decadent, rich, melted chocolate that makes it so irresistible?? Especially when topped with vanilla ice cream. These are one of Kev’s favorite homemade treats, and he usually asks me to make them at least once a week. They are so simple to whip up, and such a treat! Let’s make some right now :) All you really need for these fabulous cookies is your favorite cookie dough and a bag of chocolate chips. Since these cookies are absolutely gushing with delicious rich chocolate, my favorite chocolate chips for this recipe are the Hersey’s Milk Chocolate chips.

Now let’s make some chocolate lava cookies! Place the flattened cookie dough in the bottom of a well-greased standard sized muffin tin. Now for our gooey, rich milk chocolate filling. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Heaven help me. Mama mia. 1. 2. 3. Simple Pretty Sunflower Cookies. Bakery Style Cookies and Cream Cookies. Ok, so remember those ugly cookies from a couple weeks ago?

Well, I couldn’t let that good idea go to waste could I? I re-developed the recipe idea, added flour and voila, gorgeous chocolatey cookies and cream cookies! I was so excited to see these come out of the oven, I thought I lost my cookie touch, lol! You will not be disappointed with these cookies, they are fudgy and Oreo-y :) Hope you enjoy!! Here’s your basic cookie ingredients, nothing too out of the ordinary. Ground up your oreos in a food processor or blender. Cream your butter and sugars Add your flour, Oreos, and chocolate chips. Add your cocoa powder too. Here’s what you’ll get, wait until you try this dough! Time to bake, 9 to 11 minutes at 350 degrees F. Yum is all I have to say about this Grab some milk…you’ll want it with these bad boys Bakery Style Cookies and Cream Cookies 2 sticks softened butter 1 cup granulated sugar 3/4 cup packed light brown sugar 2 large eggs 1 tablespoon pure vanilla extract 1 3/4 cups all-purpose flour 1.

Chocolate Crinkle Cookies (Vegan Friendly) Don't make these cookies unless are prepared to face the fact that you are probably going to eat an entire plate of them as soon as they are cool enough. They have all the elements that make a cookie addictive: crispy around the edge, chewy and soft in the middle, sweet and a bit salty at the same time... .....and really really chocolaty. I'd love to take credit for these cookies, but these are the product of my friend Whitney who whipped them up for me while I was visiting this weekend Adorable! ... and she was nice enough to let me share the recipe here on my blog.

We were joined by the lovely sous-chef Sophie who I have known since she was just a little muffin. Whitney mixed up the cookie dough which uses both melted chocolate chips and cocoa powder (double chocolate = super moist and chocolaty). While the dough was chilling she put powdered sugar and regular sugar on separate plates. The granulated sugar gives them a bit of a crispy crunch I think I ate seven of these in a row.. yum! 1. Homemade Oreos. Store bought oreos are delicious.. homemade oreos are insanely delicious. They make the ones from the box look like a sad sack of stale cardboard. The cookies are chocolately, a tiny bit salty, and not too sweet which offsets the sweet vanilla filling. My only regret is that I waited so long to make them. I had been waiting to make them until I could find some Dutch process cocoa powder that the recipe calls for.

Dutch process reacts differently in baking and ensures that the cookies don't puff up during baking. I found some online but it wasn't worth paying the shipping just for one specific recipe. I decided to go ahead with just regular unsweetened cocoa but I didn't want puffy cookies that looked like whoopie pies so I added an extra tsp of baking soda as per the suggestion of this website. To make the cookies around the same size as the store bought oreos I heaped a teaspoon with the cookie dough... Squished it all in to make sure that it was level... Oreos Makes 40 assembled 1. 2. 3. 4.