Eggless Chocolate Chip Cookie Dough

Ingredients

• 1/4 tsp vanilla
• 4 tbsp butter, softened
• 1/4 cup milk
• 1/8 cup mini chocolate chips
• 3/4 cup brown sugar
• 1 cup flour
• pinch of salt

Instructions

1. Mix all ingredients together and eat!

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Pumpkin Snickerdoodles

pumpkin snickerdoodles

Yield: 3 dozen cookies

Prep Time: 25 min (plus chill time)

Cook Time: 10 min

Ingredients:

COOKIES:
1 cup (2 sticks) salted butter, at room temperature
1 cup granulated white sugar
1/2 cup light brown sugar
3/4 cup pure unsweetened pumpkin puree
1 large egg
2 teaspoons vanilla extract
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

ROLLING SUGAR:
1/2 cup granulated white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice

Directions:

1. In a large bowl, use an electric mixer to cream the butter until fluffy. Add sugars and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.

2. In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time just until incorporated.

3. Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm.

4. When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper (or spray with nonstick spray). Mix rolling sugar ingredients in a small bowl.

5. Remove cookie dough from refrigerator. Use a medium cookie scoop (1 1/2 Tablespoons) or a large spoon to scoop out dough and roll into balls. Use your hands to roll the balls in the cinnamon sugar and make sure they're coated really well. Place 2 inches apart on the prepared baking sheets. Use a glass with a nice, flat bottom to dip in sugar and flatten the balls.

6. Bake at 350°F. for 10 to 14 minutes, or until they are slightly firm to the touch. Let cool on baking sheets for 5 minutes or so, then remove them to a wire rack to cool completely.

Tips:

*Store in an airtight container. These cookies freeze well too. Place them in freezer zip bag and remove from freezer when the craving hits.

Source: RecipeGirl.com (Adapted from dlynz.com)

HOMEMADE SAMOAS

STEP ONE: THE COOKIES

1 cup butter, softened

1/2 cup sugar

2 cups flour

1/4 tsp. baking powder

1/2 tsp. salt

1/2 tsp. vanilla extract

up to 2 tablespoons milk

Preheat oven to 350F. Line a cookie sheet with parchment or nonstick foil.

Cream butter and sugar. Add flour, baking powder and salt. Add vanilla and milk. Only add a little milk at a time just to help dough come together. U don't want to add too much and make it sticky. Roll dough 1/4" thick and cut out circles. (NO cookie cutter? just use a glass upside down) Then u will want a smaller cutter for the center. If u don't have one, try using a straw or skip this part because the filling covers a lot of the center anyway! Bake 12-14 minutes or until lightly golden brown. Cool completely.

STEP 2: DIP THE COOLED COOKIES

MELT 1 BAG CHOCOLATE CHIPS (DARK, SEMI OR MILK) AND DIP EACH COOKIE INTO THE CHOCOLATE. SET ON WAX PAPER. YOU CAN DIP JUST BOTTOMS IF U PREFER BUT I DIPPED ENTIRE COOKIE.

STEP 3: MAKE THE TOPPING AND PLACE ON COOKIES WHILE CHOCOLATE IS STILL WET.

3 cups shredded sweetened coconut

12 oz. caramels

1/4 teaspoon salt

3 tablespoons cream

Preheat oven to 300 degrees and spread coconut on a baking sheet. Bake it and toss often until lightly toasted and golden -about 15-20 minutes. Cool on baking sheet, stirring occasionally. Set aside.

Place caramels, salt and cream in microwave safe cup and nuke until melted and smooth about 3mins. When smooth, stir in the toasted coconut.

Using a small spoon or spatula, spread the topping on cookies. Use any extra chocolate to drizzle across the top! Then u can set in fridge to speed the process of everything firming up.

 

Mint Chocolate Chip Cookies Recipe

INGREDIENTS:

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2 cup butter or margarine, softened

1/4 to 1/2 teaspoon mint extract

6 to 8 drops green food color

1 egg

1 cup creme de menthe baking chips

1 cup semisweet chocolate chunks

1/2 cup chopped small  ANDES Mints

DIRECTIONS:

1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.

2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.

3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature

Matcha Green Tea cookie Recipe

matcha green tea cookie recipe

what you’ll need

makes 2 dozen

cookie 

• ½ cup butter, ROOM TEMPERATURE
• 1 cup sugar
• 2 egg yolks
• ¼ teaspoon vanilla extract
• ½ cup sour cream
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 2 tablespoons matcha green tea powder
• 2 cups flour
• ROUND cookie cutter 1 1/2"

icing

• 2 ½ cups powdered sugar
• 4 tablespoons water
• 1 tablespoon butter, room temperature
• 1 tablespoon corn syrup

let’s do it

cookie

• preheat oven to 325 degrees
• cream butter and sugar with mixer until light and fluffy
• add egg yolks and vanilla; mix until combined
• stir baking powder, salt, matcha powder and flour together in separate bowl
• combine dry ingredients with creamed ingredients and mix until smooth
• place dough onto cookie sheet
• press flat, then let rest for 30 minutes in refrigerator
• roll out dough to ½” thickness on lightly floured surface
• cut cookies with cookie cutter
• arrange on cookie sheet 2” apart
• bake for 10-15 minutes, until edges start to brown
• place cookies onto cooling rack

icing

• mix powdered sugar, water, butter, and corn syrup together until smooth
• add more powdered sugar if icing is too runny
• use spoon, knife, or piping bag to lightly glaze tops of cookies

Easter Basket Cookies

Easter Basket Cookies

Ingredients:

• 1 1-lb package refrigerated sugar cookie dough (or homemade dough)
• Assorted colored sprinkles
• 1/2 cup frosting, canned or homemade
• 1/2 cup shredded coconut
• Green food coloring
• Specked jelly beans
• Pastel Jordan almonds
• Licorice string (pipe cleaners are a non-edible substitute)

Ingredients

1 1-lb package refrigerated sugar cookie dough (or homemade dough)

Assorted colored sprinkles

1/2 cup frosting, canned or homemade

1/2 cup shredded coconut

Green food coloring

Specked jelly beans

Pastel Jordan almonds

Licorice string (pipe cleaners are a non-edible substitute)

Instructions

This recipe will make 24 cookies in miniature muffin pans, or 12 large cookies in regular muffin pans. Spray your pans with nonstick cooking spray, and preheat the oven to 350 degrees Fahrenheit.

Use a tablespoon or small cookie scoop to form balls of cookie dough. Roll the balls in the colored sprinkles until they're completely covered, then place them in the miniature muffin pans.

Once all of your dough is formed into balls, bake the cookies in the 350° oven for about 12-15 minutes--just until they're set around the edges but are still soft in the middle.

While you're waiting for the cookies to bake, place the coconut in a large Ziploc bag and add a few drops of green food coloring. Massage it through the bag to spread the food coloring throughout the coconut and dye it a light green color. Add more food coloring if necessary to get it to a shade of green that resembles grass.

After the coconut is dyed, unwind the licorice strings and cut them into 3-inch sections to form the basket handles. Licorice strings or ropes can sometimes be difficult to find, so you can substitute any other thin candy for the strings, or use pipe cleaners as a non-edible alternative to licorice.

Once the cookies are baked, take them from the oven and immediately start pressing your fingers into the middle of each cookie to form an indentation. If the cookies are over baked this will be difficult and they might crack, so it's much better to err on the side of under baking and have soft sugar cookies. After all the indentations are made, let the cookies cool completely.

Put the frosting in a plastic bag and snip off the corner. Pipe a little dollop of frosting into the center of each cookie, just until the hole is filled.

Sprinkle the top of the frosting-filled cookie with the green coconut, until all the frosting is covered and it looks like the cookie basket is filled with grass.

Press the ends of a licorice string into the frosting to form the handle. If you're using pipe cleaners, bend them into a U-shape and stick them either into the frosting or just poke them into the top of the cookie.

Lastly, fill your Easter basket cookies with goodies! I recommend using speckled jelly beans, pastel Jordan almonds, or any small Easter candy that you enjoy.

Compliments: http://www.keyingredient.com/

Lemon Crinkle Cookies

Lemon Crinkle Cookie by Lauren Brennan from Hood River, Oregon.

Lemon Crinkle Cookies
Makes 2-3 dozen

Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Lauren Brennan; laurenslatest.com

Snickerdoodle

 snickerdoodle

Yield: 16-18 cookies

Ingredients

• 1/2 cup butter (1 stick), softened
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/2 cups flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon cream of tartar
For rolling:
• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon

Directions

1. In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth.
2. In another bowl, combine the flour, salt, baking soda, and cream of tartar.
3. Pour the dry ingredients into the wet ingredients and mix well.
4. Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator.
5. In a small bowl, combine the sugar with the cinnamon for the topping.
6. Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining cookies.
7. Bake the cookies for 12 to 14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.
8. http://lovintheoven.com/2010/03/even-better-snickerdoodle.html

Single Chocolate Chip Cookie In Microwave

 FOR THOSE DAYS WHEN YOU JUST WANT TO MAKE ONE COOKIE! 1 tbsp butter melted... 1 tbsp white sugar... 1 tbsp brown sugar... 3 drops of vanilla... pinch of salt... 1 egg yolk... 1/4 cup flour... 2 tbsp chocolate chips... MICROWAVE 40-60 SEC IN A CUP OR BOWL... Single serving deep dish chocolate chip cookie!

No-Bake Peanut Butter Cups

**No-Bake Peanut Butter Cups**

1 cup peanut butter (creamy or crunchy)
6 tablespoons butter (melted)
6 tablespoons brown sugar
1 1/3 cups powdered sugar
2 teaspoons vanilla
1 cup milk chocolate chips (melted)

Directions:
1. Mix together - Peanut butter, melted butter, brown sugar.
2. Stir in - Powdered Sugar & vanilla.
3. Melt Chocolate chips in double broiler or microwave.
4. Line up muffin pans with paper baking cups inside.
5. With a rubber spatula, drip some chocolate on the bottom of all the baking cups, then layer with peanut butter mixer, then add more chocolate on top. No thicker than 3/4" each.
6. Let cool in the refrigerator for 15 minutes to harden.
7. Peel paper and enjoy!

BEST Chocolate Chip Cookies

http://www.handletheheat.com/2013/07/the-ultimate-guide-to-chocolate-chip-cookies.html

CONTROL RECIPE - Nestle Tollhouse Chocolate Chip Cookies

YIELD: About 22 cookies

ingredients:

1 cup plus 2 tablespoons (5 ounces or 142 grams) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (4 ounces) unsalted butter, at room temperature
1/4 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons packed brown sugar
1/2 teaspoon vanilla
1 large egg
1 cup semi sweet chocolate chips

directions:

Preheat oven to 350°F. Line baking sheets with nonstick baking mats or parchment paper.

In a medium bowl combine the flour, baking soda, and salt.

In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the egg and vanilla, beating well to combine. Gradually beat in the flour mixture. Stir in the chocolate chips. Scoop 1 1/2 tablespoon-sized balls and place onto prepared baking sheets.

Bake for 9 to 11 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely.

Baking Powder:

Removed baking soda from recipe and used 1/2 teaspoon baking powder. This produced results that were more cakey and puffed while baking.

Baking Powder AND Baking Soda:

Used 1/4 teaspoon baking powder and 1/4 teaspoon baking soda. This produced results that were crisp at the edges, soft in the middle, with a good amount of spread. The combination of the two leaveners produced the best results in my opinion.

MORE Flour:

Increased the flour to 2 cups (250 grams) which created a more crumbly dough and very little spread. The cookies were small yet thick and relatively undercooked (ooey and gooey) in the middle.

MELTED Butter:

I replaced the room temperature butter with melted and cooled butter. Instead of creaming the butter and sugar with an electric mixer, I simply stirred the butter and sugars together then let sit for 5 minutes, until the sugar was better absorbed by the butter. This produced flatter cookies that had a shiny, crackled top reminiscent of brownies. They were also more crisp at the edges.

All Granulated Sugar:

I used 3/4 cup granulated sugar in this recipe which produced flat, white, chewy, and slightly crunchy cookies but with little flavor. Since baking soda (called for in the control recipe) requires an acid (such as brown sugar) to react, these cookies fell very flat as you can see by the way the chocolate chips protrude.

All Brown Sugar:

I used 3/4 cup packed light brown sugar in this recipe which produced thick, brown, and soft cookies with an intense butterscotch flavor. The original control recipe uses an even ratio of granulated and brown sugars. If you prefer your cookies to be flatter, chewier, or crisper, use more granulated sugar. If you prefer your cookies to be softer and thicker and have a pronounced butterscotch flavor, use more brown sugar.

24 hour CHILLED Dough:

I used the control recipe but chilled it in the fridge for about 24 hours before shaping and baking. This produced cookies that were slightly thicker, chewier, darker, and with a better depth of butterscotch flavor. If you have time, try chilling your next cookie dough for at least 24 hours, or up to 48 hours.

Final Comparison:

Cookies and NO SUGAR