Chocolate Covered Cherry Cookies

Yet another cookie recipe from Anna's website cookiemadness.com 

Oh my goodness...these are AMAZING. I don't like cherries at all, but these cookies I can handle. It's like a warm chocolate/gooey chocolatey cookie with a cherry in the middle. The very best part of the cookie is the homeade chocolate frosting on top. Sweetened condensed milk + chocolate + cherry juice=the best frosting ever.

Ingredients:

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa

1/2 cup margarine, softened

1  cup sugar

1/4 tsp. salt

1/4 tsp. baking powder

1/4 tsp. baking soda

1 large egg

1 1/2 tsp. vanilla

1 jar maraschino cherries (10 ounce)

3/4 cup semisweet chocolate chips

1/2 cup sweetened condensed milk

Directions:

In a large bowl, combine flour and cocoa. Set aside.

In another large mixing bowl, beat margarine with an electric mixer at a medium-high speed, about 30 seconds until softened. Add sugar, salt, baking powder, and baking soda, beating well until combine. Add egg and vanilla; beat well. Gradually beat in the flour mixture.

Shape dough into 1-inch balls; place on ungreased baking sheet. Press down center of each ball with thumb. Drain maraschino cherries, reserving juice. Place a cherry in the center of each cookie.

In a small saucepan, combine the chocolate and sweetened condensed milk. Heat until chocolate is melted. Stir in 5 tsp. of reserved cherry juice. Spoon about 1 tsp. of the frosting over each cherry on unbaked cookie; spreading over to cover cherry. (Frosting may be thinned w/ additional cherry juice if necessary).

Bake in preheated oven set on 350 degrees for about 10 min. or until done. Remove to wire rack and cool. Cover and store at room temperature up to two days.

Hard Boiled Egg Chocolate Chip Cookies (Small Batch)

I found this recipe for a chocolate chip cooking using a hard boiled egg (it sounds gross doesn't it?) on a blog called http://kevnkoi.blogspot.com I heard a lot of great feedback and comments regarding this cookie recipe, so skeptically I decided to give it a shot. Oh...my...goodness...it literally puts any other normal Nestle Toll House cookie to shame. It's absolutely enormous, and it has a bit of saltier flavor to it. It is THE  best chocolate chip cookie I've ever eaten.

Also, here's my thing with cookies (also with pizza too). I like them, but one doesn't satisfy me whatsoever, so knowing that I'll need a large quantity to be happy, I usually stay clear from them. So it comes to no surprise that I'm giving you guys a recipe for a HUGE cookie. The bigger the better right? :) Go get to boiling those eggs!

Amazing Hard Boiled Egg Chocolate Chip Cookies! (Small Batch)

3.1 oz all purpose bleached flour (2/3 cup plus 1 tablespoon flour)

2 ounces cold unsalted butter (4 tablespoons)

1/4 teaspoon salt 
1/8 teaspoon baking soda

3 tablespoons granulated sugar 
2 tablespoons brown sugar

1/4 of a hard boiled egg  (Update:  it's now been tested using only hard boiled egg (1/2 egg and no raw egg) and it's even better!) 

1 tablespoon lightly beaten egg

1/8 teaspoon vanilla extract  
1/4 cup or how ever many your want of semi sweet or milk (or both!) chocolate chips (I added more of course)

Combine flour and butter in food processor. Pulse until mixture is mealy and coarse. Add the salt and baking soda and pulse to mix. Add both sugars and hard boiled egg. Pulse again until mixture is mealy looking. Add in the raw egg and vanilla and pulse until mixture just begins to come together.

Dump mixture into a bowl, add chocolate chips and shape into two balls. You will see egg whites in dough – they’ll disappear as the cookies bake.

Bake on a parchment lined cookie sheet at 350 degrees F. for 20 minutes or until cookies appear lightly browned around edges. Let cool on cookie sheet for 5 minutes then transfer to rack to finish cooling.

Important: Let cool completely before serving. The texture gets better as the cookies cool. It’s even better if you cool the cookies, freeze them, then thaw them.

Makes 2 big cookies (about 4 oz. each)

Cheerio Cookies

YAY FOR CHEERIOS!

8 tablespoons unsalted butter or margarine, softened

1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup peanut butter
1 large egg
1/2 teaspoon vanilla
1 cup all purpose flour
1/2 teaspoon EACH - baking powder, baking soda and salt.
1/2 cup quick cooking oatmeal (not instant)
1 1/2 cups Cheerios
1 cup semi-sweet chocolate chips (a little more if you like chocolate)

1. Cream the butter and both sugars with an electric mixer. Stir in the peanut butter, egg and vanilla. 

2. In a separate bowl, stir together the baking powder, baking soda and salt, then add the flour mixture to the butter mixture; stir until incorporated. Add the oatmeal, cheerios and chocolate chips.

3. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake at 375° for 10-12 minutes.

Yields 18 big cookies, 24 normal size cookies.

Super Small Batch of Extra Large Chunk Cookies

So I've been sick for the last two days...two precious days of my spring break. I could be negative nancy and be annoyed that I got sick on my spring break, but instead I'm choosing to be grateful that it happened now. I at least don't have to miss class.

I'm still running a fever, but today I'm getting a little antsy and decided to make some cookies. I ran across this recipe at Anna's website at cookiemadness.net I wanted to make a small batch of cookies, and these were so gigantic in her picture that I had to try them out. 

These really came out well...I was surprised. Usually big cookies don't get done in the middle, but these were super soft in the middle, but not underdone by any means. From the little bite that I took (cookies don't sound too appealing when you're sick), they were incredible. They were so soft and gooey that I might never make regular sized cookies again. 

Ingredients:

4 tbsp. unsalted butter, melted and very hot

1/2 cup powdered sugar

1/4 cup packed light brown sugar

2 tbsp. beaten egg (break egg, mix it with a fork and measure)

1/4 tsp. vanilla

1/4 tsp. baking soda

1/4 tsp. salt

3/4 cup flour, leveled in measuring cup

1 tsp. water (optional)

1/4 cup semi sweet chocolate chips

1 milk chocolate candy bar, broken into pieces (I used Cadbury's Milk Chocolate bar)

2-3 tbsp. white chocolate chips

1/2 cup M & M's

Directions:

In a large bowl, stir together hot butter, powdered sugar and brown sugar until smooth. If still hot, let cool for about a min., then stir in egg. Beat with a spoon until egg is fully mixed; stir in vanilla, baking soda, and salt. Add flour and stir just until mixed.If dough seems too dry (falling apart), add water. Stir in white chocolate chips, chocolate chips, broken candy bar pieces, and M & M's. Shape dough into a fat log of about 5 inches. Chill for 1 hour. Carefully cut log into 4 equal pieces (each should weigh 3 1/2 oz). 

Place cut pieces, spaced about 4 inches away from each other, 4 to a sheet, on an ungreased cookie sheet. Bake at 325 for 18-20 min., rotating pan halfway through. Remove from oven and arrange a few more semi-sweet chunks on top--the candy will melt and adhere to the cookie. Cool on cookie sheet for 3 min, then transfer to a wire rack to continue cooling. 

Let the cookies sit around for awhile to set. 

Funfetti Friday!

Funfetti Cookies (I made mine a little large)

You  can use whatever food dye you want in the frosting, but I used pink of course :)

 

Funfetti Cake Balls

This is what they look like all mixed up and about to be put in the refrigerator.

My cat Cinnamon sat patiently watching me while I was baking in the kitchen...but I think he got a little tired from all that staring. 

So if you are one of those people who are stuck with having to bring dessert somewhere and have no time to make anything, here's two good recipes using a Pilsbury Funfetti Cake mix. Yes funfetti is supposed to be a kids cake, but why can't adults enjoy the sprinkles in a white cake too? The cookie recipe came from Pilsbury's official website, and if you wanted to add a special flavor try adding vanilla or coconut extract. The cake balls recipe comes from allrecipes.com, but you can also use any kind of cake to make these. I've made a red velvet cake with cream cheese frosting from a mix and dipped them into semisweet chocolate. I've had great reviews of those red velvet cake balls too...they almost look like a glorified truffle.

Now if you think that you're too grown up to eat funfetti cake, make it for the kids b/c if it has sprinkles, they're going to be sold on it. I think these would be a great dessert to take to a kids birthday party. For a baby shower you could decorate the cookies with a blue or pink frosting (I used pink of course b/c I'm a girl and will put pink on everything). 

Funfetti Cookies

1 (18.9 oz) Pilsbury Most Supreme Funfetti Cake Mix

1/3 cup oil

2 eggs 

1/2 (15.6-oz) vanilla frosting

Preheat oven to 375 degrees. In a large bowl, combine cake mix, oil, and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With the bottom of glass, dipped in flour, flatten to 1/4-inch thickness. 

Bake for 6-8 in, or until edges are lightly golden brown. Cool 1 minute; remove from cookie sheets. Spread frosting over warm cookies. Immediately sprinkle each with sprinkles. 

Funfetti Cake Balls

1 (18.9-oz) Pilsbury Most Supreme Funfetti Cake Mix

1 can of vanilla frosting

white or milk chocolate to coat (about a package worth of of chocolate)

Bake cake according to instructions on the box.  Let cake cool slightly and crumble into pieces. Add frosting and form into balls. Let them set in the freezer for about 3 hours. 

Put parchment or wax paper on cookie sheets. Remove cake balls and coat with chocolate; place on cookie sheets. Let set in the refrigerator for chocolate to harden.  

Hawaiian Almond Chocolate Chip Cookies

I found a recipe on allrecipes.com for a Chocolate Chip Coconut Cookie. After scanning through the ingredients and reviews, I decided to tamper with the ingredients myself. I knew that just adding coconut and almonds to a traditional chocolate chip cookie recipe wasn't going to yield enough flavor, so I added coconut and almond extract.  As my mind was ticking of new ways to make this next time, perhaps an addition of coconut milk or mashed banana would be good. 

Ingredients:

1/2 cup butter, softened or at room temperature

3/4 cup white sugar

3/4 cup brown sugar

2 eggs

2 tsp. coconut extract

1 tsp. almond extract

2 & 1/4 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

2 &1/2 cups semisweet chocolate chips

1 cup flaked coconut

1 cup sliced almonds, toasted

Directions:

Preheat the oven to 375 degrees. Grease the cookie sheets.

In a large bowl, cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs, one at a time. Add almond and coconut extracts.

Combine the flour, baking soda, and salt; stir in small additions into the creamed mixture until well blended. Finally, stir in the chocolate chips, coconut, and almonds. Drop by spoonfuls onto the prepared cookie sheets.

Bake for 8-12 min. Allow cookies to cool on baking sheet for 5 min. before removing to a wire rack to cool completely. 

Dark Chocolate Chunk and Dried Cherry Oatmeal Cookies

This recipe came again from bakeorbreak--I love this blog. http://www.bakeorbreak.com/recipes/2008/02/22/dark-chocolate-chunk-and-dried-cherry-oatmeal-cookies/ I'm not a huge fan of cherries, but I would imagine that the dried cherries would add a good counter balance of tart to the sweet of the chocolate.

Ingredients:

1 cup butter

1 cup brown sugar, firmly packed

2 eggs

1 1/2 tsp. vanilla extract

1 1/2 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. cinnamon

3 cups old-fashioned oats

1 cup dried cherries

8 ounces semi-sweet chocolate chunks (I recommend using dark chocolate)

Directions:

Preheat the oven to 350 degrees. Beat butter and brown sugar together until smooth.  Add eggs one at a time, mixing after each addition.  Add vanilla.

In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.  Gradually add to the butter mixture just until combined.  Do not overmix.  

Drop by tablespoonfulls onto lightly greased baking sheets.  Bake for 10-12 min., or until bottom edges are lightly browned.  Cool on pans for a few min., then remove to wire racks to cool completely.  Makes about 4 dozen cookies. 

Sweet Sorghum Cookies

These cookies are extremely moist, but not so much that they fall to pieces. They are the best-shaped cookies I've ever made.  I'm not a huge fan of sorghum, but these taste like a lighter version of gingerbread cookies.

Ingredients:

 1/2 cup margarine

1/2 cup vegetable shortening

1/2 Sorghum syrup

2 eggs, lightly beaten

4 cups flour

1/2 tsp. salt

2 1/4 tsp. baking soda

2 tsp. ground ginger

1 1/2 tsp. ground cloves

1 1/2 tsp. ground cinnamon

Directions:

In a large mixing bowl, cream margarine, shortening, and sugar  Beat in sorghum and eggs; set mixture aside.  In another large bowl, combine flour, salt, baking soda, ginger, cloves, and cinnamon.  Blend thoroughly with a wire whisk.  Gradually mix flour mixture into creamed ingredients until dough is blended and smooth.  Roll dough into 1 1/2-inch balls.  Dip tops in granulated sugar; place 2 1/2-inches apart on a greased cookie sheet.  Bake at 350 degrees for 11 min.  Do not overbake.  Cool on wire rack.  Store in tightly-covered container to maintain softness. Yields about 3 dozen cookies.  These cookies are soft ad chewy and freeze well. 

Candy Cane Chocolate Chunk Cookies

These cookies are obviously very festive.  The only problem I encountered was taking the cookies off the baking sheet.  Once the peppermint pieces melt, they attach to the pan making it very hard to remove them. Be sure to spray your cookie sheets with a nonstick cooking spray. I got this recipe from allrecipes.com (http://allrecipes.com/Recipe-Tools/Print/PrintFull.aspx?RecipeID=44965&servings=36

Ingredients: 

2 sticks unsalted butter, softened

1/2 cup sugar

2 eggs

2 tsp. vanilla extract

1/2 tsp. peppermint extract

2 3/4 cups all-purpose flour

1 tsp. cream of  tartar

1 tsp. baking soda

1/2 tsp. salt

1 (5 ounce) milk chocolate candy bar, chopped (I actually used a package of Andes mint chocolate candies instead and it added a stronger mint flavor)

1 cup coarsely chopped peppermint candy canes

Directions:

Preheat the oven to 400 degrees. In a medium bowl, cream together the butter and sugar until smooth.  Beat in the eggs, one at a time, then stir in the vanilla and peppermint extracts.  Combine the flour, cream of tartar, baking soda, and salt.  Stir into the creamed mixture until all of the dry ingredients have been absorbed.  Mix in the chocolate chunks and chopped candy cane.  Form spoonfuls of dough into balls, and place them 2 inches apart onto a GREASED baking sheet. Bake for 8-10 min. in the preheated oven. 

Peanut Blossoms

This is simply a traditional recipe that everybody knows and loves. Now this is a great case of how I am directionally challenged. I keep telling myself that I should read through the recipe entirely before I make something, but that never happens. Consequently while I following the directions I get so excited and do what I think is next in the recipe. So in this recipe as I put them dough balls on the baking sheets I went ahead and put the kisses in too...so please don't be like me and do that. I'm not sure it'll make a big difference, but who knows. 

Ingredients:

3/4 cup creamy peanut butter

1/2 cup of shortening (I used Canola oil instead)

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 egg

3 tbsp. milk

1 tsp. vanilla extract

1 & 1/2 cups all-purpose flour

1/2 tsp. salt

Granulated sugar for coating

Hershey's kisses (I used about 38)

Directions:

Preheat oven to 350 degrees. Beat peanut butter and shortening (or oil) in a large bowl with an electric mixer until well mixed. Add 1/3 cup granulated sugar and brown sugar; beat well. Add egg, milk, and vanilla; beat until fluffy. Stir together flour, baking soda, and salt; gradually add to peanut butter mixture, beating until blended. Shape into 1 inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 5-6 min. or until set. Immediately press Kisses into the center of each cookie. Remove from cookie sheets to wire rack.  

 

  

Soft Chocolate Chip Cookies

This was an award-winning recipe so I thought I'd see what the fuss was about. With the addition of pudding mix, which you can't taste by the way, the cookies stay really soft. I thought of my sister who loves cookies when I made these so hopefully she'll try it!

Ingredients:

2  cups all-purpose flour

1 tsp. baking soda

3/4 cup packed brown sugar

4 tbsp. white sugar

1 package of vanilla pudding mix

2 eggs

1 tsp. vanilla extract

2 cups chocolate chips

Directions:

Preheat oven to 350 degrees. Sift together the flour and baking soda; set aside. In a large bowl cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips. Bake for 10-12 min. in the preheated oven. Edges should be golden brown. *Be sure not to overcook these cookies. 

Chocolate Covered Chocolate Chip Cookies

I randomly thought of this recipe last night. It looks like a truffle or bon bon, but it's actually a chocolate chip cookie.

Chocolate Covered Chocolate Chip Cookies

Ingredients:

Refrigerated cookie dough (you can make your own)

1 1/2 cups semi-sweet or milk chocolate chips (I combine both)

1 1/2 cups white chocolate chips

Directions:

Cook the dough in little round balls and take them out as soon as they're about to turn brown. Once you get them out of the oven mold the each dough piece into a round ball (you might want to use latex gloves). Set in freezer for a few minutes.

Melt the chocolate and evenly coat the dough balls. Decorate with whatever sprinkles or candies you have on hand.