CHOCOLATE SUGAR COOKIE

http://sallysbakingaddiction.com/2016/03/07/chocolate-sugar-cookies/#more-37880

CHOCOLATE SUGAR COOKIES
These are really good.  Must chill at least an hour before putting into shapes.  Could make the day before.  Makes about 18 cookies.  Used frosting from "made from scratch" folder (see below).

• 3/4 cup (172g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
• 3/4 cup (63g) unsweetened natural cocoa powder (or dutch process)
• 1 teaspoon baking powder
• 1/8 teaspoon salt

1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in the egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed.
2. Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, slowly mix into the wet ingredients until combined.
3. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1 hour. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. You can chill up to 2 days.
4. Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. The amount of batches will depend on how large/small you cut your cookies. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
5. Bake for 10 minutes-- the cookies will still appear soft. Make sure you rotate the baking sheet halfway through bake time. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
6. Make the icing and decorate the cooled cookies however you'd like. I did not color the icing, as you can see. Add sprinkles on top of the icing if desired. Once the icing has set, these cookies are perfect for gifts, sending, or munching on right away. I find they stay soft for about 5 days at room temperature.
7. Make ahead tip: Unfrosted cookies freeze well up to 3 months. Thaw overnight in the refrigerator. Frosted cookies do not freeze well at all. You can chill the cookie dough for up to 2 days (step 3). You can also freeze the cookie dough before rolling for up to 3 months. Then allow to thaw overnight in the refrigerator. Then allow to come to room temperature for about 1 hour. Then roll and continue with the recipe as directed.

VANILLA BUTTER CREAM FROSTING

1 cup softened butter

4 cups powdered sugar

2 T heavy whipping cream

2 tsp vanilla or buttered vanilla bakery emulsion

Mix all together until creamy.

NO CHURN ICE CREAM - REQUIRES NO MACHINE

http://www.thirtyhandmadedays.com/mint-chocolate-cookie-no-churn-ice-cream/

NO CHURN ICE CREAM
We did this for St. Patricks Day 2017.  Could use any toppings/flavorings.  We liked.  Not the same consistency as real ice cream but easy and good.

• 2 cups heavy whipping cream
• 1 14 oz. can sweetened condensed milk
• ½ tsp vanilla extract
• ½ - 1 tsp mint extract
• 3-5 drops of green food coloring
• 20 chocolate mint cookies, broken into pieces
• ½ cup mini chocolate chips

1. With a mixer, beat the whipping cream until stiff peaks form.
2. In another bowl combine condensed milk, extract and food coloring. Mix to combine
3. Fold milk mixture into whipped cream mixture until combined.
4. Gently fold in cookies and chocolate chips.
5. Put in a container and cover.
6. Place in freezer for at least 6 hours or overnight.

LEVAIN BAKERY

Fun post to read about cookies:
http://www.modernhoney.com/levain-bakery-dark-chocolate-peanut-butter-chip-cookies/

LEVAIN BAKERY DARK CHOCOLATE COOKIES
I enjoyed reading the post about these cookies.  Abagail is on a real kick about making cookies all by herself.  These were a little hard for her to do by herself so I helped a little.  They are seriously so yummy!  The dough is really good too.  It will be a long time until we make them again because they are so yummy!  I couldn't stay out of them.  We didn't have quite enough peanut butter chips so used some semi sweet chips.

A copycat recipe of everyone's favorite Levain Bakery Dark Chocolate Peanut Butter Chip Cookie. It will knock your socks off!

Author: Melissa Stadler, Modern Honey

Recipe type: Cookies

Serves: 8

INGREDIENTS

• 1 cup Cold Butter, cut into small cubes
• 1 cup Brown Sugar
• ½ cup Sugar
• 2 Eggs
• ½ cup Dark Baking Cocoa
• 1 cup Cake Flour, sifted 
• 1½ cup All-Purpose Flour
• 1 teaspoon Cornstarch
• ¾ teaspoon Baking Soda
• ½ teaspoon Salt
• 1⅓ cup Peanut Butter Chips

1. Preheat oven to 410 degrees.
2. In large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.
3. Add cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt and stir until combined. Stir in peanut butter chips (or can substitute chocolate chips).
4. Chill dough for 10 minutes.
5. Separate dough into large balls and place on lightly colored cookie sheet. Lightly press on top of dough to smooth out. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.
6. Bake for 8-11 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.

LEVAIN BAKERY CHOCOLATE CHIP CRUSH COOKIES

http://www.modernhoney.com/levain-bakery-chocolate-chip-crush-cookies/

Yum!  We made 12 big cookies.  We didn't add the walnut, but I really wanted to because I think it would make them even better.

• 1 cup Cold Butter, cut into small cubes
• 1 cup Brown Sugar
• ½ cup Sugar
• 2 Eggs
• 1½ cups Cake Flour*
• 1½ cups Flour
• 1 teaspoon Cornstarch
• ¾ teaspoon Baking Soda
• ¾ teaspoon Salt
• 2 cups Chocolate Chips
• 2 cups Walnuts, roughly chopped
• *can substitute all-purpose flour for cake flour

1. Preheat oven to 410 degrees.
2. In large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
3. Add eggs, one at a time, mixing well after each one.
4. Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips and walnuts.
5. Separate dough into large balls and place on lightly colored cookie sheet. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.
6. Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.

PUMPKIN SPICE MOLASSES COOKIES

PUMPKIN SPICE MOLASSES COOKIES
This recipe was on the back of Pumpkin Spice pumpkin flavored morsels with cinnamon and spices.  We really liked this recipe.  Kept them in the fridge.  Would be good frozen.  Found the chocolate chips in the stores around November.

2 1/3 cup flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1 1/3 sugar, divided
1/2 cup (1 stick) butter
1/2 cup pumpkin
1/4 cup molasses
1 large egg
1 tsp vanilla
1 2/3 cups (10 oz pkg) Nestle Pumpkin Spice Morsels

Preheat oven to 350.  Line cookie sheet with parchment paper or baking sheet.

Combine flour, baking soda, salt, cinnamon and ginger in medium bowl.  Beat 1 cup sugar and butter until creamy.  Add pumpkin, molasses, egg and vanilla; mix until combined.  Gradually beat in flour mixture.  Stir in morsels.  Refrigerate dough for at least 1 hour.

Shape tablespoons of dough into 1 1/2" balls and roll in remaining 1/3 cup sugar until coated.  Place 2" apart on prepared baking sheets.

Bake for 11-13 minutes or until cookies look cracked and edges are set.  Cool on baking sheet for 3 minutes; remove to wire rack to cook completely.

PEANUT BUTTER JUMBOS

PEANUT BUTTER JUMBOS
This recipe was found in taste of home 2009 quick cooking pg. 77.  Everyone really liked them. The butter was a little too soft so they were kinda flat.  Should of stuck them in the fridge before cooking.  Forgot it called for mini chocolate chips and only had some miniature m&m's so used regular size.  I liked that they didn't have flour in them.  Makes lots we 1/2 the recipe (used two eggs).

1 1/2 cup peanut butter
1/2 cup butter, softened
1 cup sugar
1 cup brown sugar
3 eggs
1 tsp vanilla
4 1/2 cups quick-cooking oats
2 tsp baking soda
1 cup mini semisweet chocolate chips
1 cup M&M's miniature 

In a large bowl, cream peanut butter, butter and sugars.  Add eggs one a time mixing well between each one.  Beat in vanilla.  Combine oats and baking soda.  Gradually add to creamed mixture.  Stir in chocolate chips and M&M's.

Drop by heaping tablespoonfuls onto ungreased cookie sheets (we put on baking mat - maybe that is why they spread too).  Bake at 350 for 12-14 min.

APPLE CINNAMON OATMEAL COOKIES

http://sallysbakingaddiction.com/2016/10/03/apple-cinnamon-oatmeal-cookies/

APPLE CINNAMON OATEMAL COOKIES
These were very very tasty!  A perfect after school snack on a rainy day.  I liked how I could make the batter early in day and then take our to bake right before kids get home.  Plan on waiting to eat them probably 20 minutes or so after frosting.  It was messy when we tried to eat before it had hardened.  I think next time I might trying adding only 1/2 cup of each on the sugar.

Ingredients:

• 2 cups (170g) old-fashioned whole rolled oats
• 1 cup (125g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon apple pie spice (or an extra tsp cinnamon)
• 1/4 cup (60g) unsalted butter, melted and slightly cooled
• 1/2 cup (90g) unsweetened applesauce
• 3/4 cup (150g) packed dark or light brown sugar (I prefer dark here)
• 3/4 cup (150g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup finely diced apple (about 1/2 of a large apple)
• optional: 1/2 cup (63g) walnuts (didnt' add but it would be very good)

Maple Icing

• 1 and 1/2 cups (180g) confectioners' sugar
• 2 Tablespoons (30ml) pure maple syrup
• 2 Tablespoons (30ml) milk

Directions:

1. Some readers have found that these cookies spread a little too much without chilling the cookie dough first-- I haven't run into that problem, but feel free to chill this cookie dough for 1-2 hours after step 4--before rolling and baking. Enjoy!
2. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
3. Whisk the oats, flour, baking soda, salt, cinnamon, and apple pie spice (if using) together in a large bowl.
4. Whisk the butter, applesauce, brown sugar, and white sugar together until combined. Then whisk in the egg and vanilla. Pour the wet ingredients into the dry ingredients and whisk until just combined. Fold in the apples and walnuts. The cookie dough will be thick and sticky.
5. Using a medium cookie scoop, scoop cookie dough into balls (about 2 Tbsp of dough each) and place 3 inches apart on the cookie sheet. Slightly flatten the balls out-- see picture above-- as the cookies won't spread much unless you help out first!
6. Bake for 14-15 minutes or until lightly browned and set on the edges. Remove from the oven and allow to cool for 10 minutes on the cookie sheet before icing.
7. Make the icing: Whisk all of the ingredients together and drizzle over cookies. You may have a little icing leftover. Drizzle more on each... it's so good!

Make ahead tip: Iced cookies stay fresh covered in the refrigerator for up to 1 week. Their flavor is even better on day 2! You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.

DEEP DISH CHOCOLATE CHIP COOKIE WITH CARAMEL AND SEA SALT

http://pinchofyum.com/deep-dish-chocolate-chip-cookie-with-caramel-sea-salt

This was Jackson's choice for FHE.  It was very tasty and we enjoyed preparing it together.  Used 8" cast iron.  Baked for 20 min then 10 minutes covered.  Don't cook longer than this or the caramel might burn.  Was easy cleanup with the parchment paper in the bottom.

deep dish chocolate chip cookie with caramel and sea salt

INGREDIENTS

• 17 tablespoons butter
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 2 teaspoons vanilla
• 2 tablespoons real maple syrup
• 2 eggs
• 2¾ cup flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup chocolate chunks (I chopped up a large piece of Scharffen Berger chocolate - yum)
• ½ cup milk chocolate chips
• ½ cup caramel pieces (like this)
• 3 tablespoons heavy whipping cream
• coarse sea salt to taste

INSTRUCTIONS

1. Preheat the oven to 350 degree. Soften the 9 tablespoons butter in the microwave for 30 seconds or until partially melted. Soften the remaining 8 tablespoons for 10 seconds or until you can make an indent with your finger.
2. Mix the butter and sugar together with an electric mixer until creamed. Add the vanilla and maple syrup and mix again until smooth. Add the eggs; beat slowly until incorporated. Add the flour, baking soda, and salt (sometimes it helps to add the flour in batches). Mix until a smooth dough forms. The dough should feel dry to the touch - if it sticks to your hands, add a few more tablespoons of flour. I generally try to err on the side of more flour. Stir in the chocolate chips and chocolate chunks. Melt the caramel pieces and heavy cream in the microwave for 2 minutes. Stir well until melted and smooth.
3. Press half of the dough mixture into a 9-inch or larger cast iron skillet lined with parchment paper. Pour the caramel over the dough and smooth with a spoon. Cover with another layer of cookie dough. Bake for 15-25 minutes (see notes). Remove from oven, sprinkle with sea salt, and allow to rest for at least one hour in order for the pieces to hold their shape when cut.

NOTES

I baked mine uncovered for 15 minutes, but you could also cover with foil and bake for an additional 10-15 minutes to get the cookie center baked even further. If you only bake for 15 minutes total, like I did, the cookie WILL be underbaked. Cause that's how we like it.

MAPLE ALMOND BUTTER CHOCOLATE CHUNK COOKIES

Maple Almond Butter Chocolate Chunk Cookies

http://sallysbakingaddiction.com/2016/01/22/maple-almond-butter-chocolate-chunk-cookies/

yield: 12 COOKIES

prep time: 10 MINUTES

cook time: 10 MINUTES

total time: 30 MINUTES, PLUS COOLING

PRINT RECIPE

These are very, very good.  Any chocolate chips would be good.  Was super easy if the almond butter is already made.   Liked that it only made one cookie sheet (less for me to eat :-))  Used brown sugar.  Want to go to Trader Joe's to get some coconut sugar.  Could easily get away with using less chocolate chips if wanted.  I did do the sea salt (just a little sprinkle) was good, but would be good without it too.  Will definitely make these again.

UPDATE: Tried these with different chocolate chips.  Didn't like it like I thought I would.  From now on will stick to what is listed in recipe.  One my last batch I didn't have quite enough almond butter so I used some of the powder peanut butter.  They were still really good.  WinCo has coconut sugar in bulk.

Chewy, soft, completely irresistible 5 ingredient healthier chocolate chip cookies made with maple almond butter, dark chocolate, and not much else!

Ingredients:

• 1 large Eggland's Best egg
• 1 cup (250g) maple almond butter, at room temperature or cold (not warm)1
• 1/3 cup coconut sugar (or light/dark brown sugar or even maple sugar)2
• 1 teaspoon baking soda
• 3/4 cup (140g) chopped dark chocolate or chocolate chips
• sea salt for sprinkling

Directions:

1. Preheat oven to 350°F (177°C) and line a large baking sheet with parchment paper or a silicone baking mat.
2. In a medium bowl, whisk the egg until beaten. Mix in the almond butter, coconut sugar, and baking soda. Mix everything together very well. Depending how thick and/or cold your almond butter is, you'll have to use some arm muscles. Fold in the chocolate chunks until combined-- save a couple for step 3.
3. Scoop the dough, about 1.5 Tablespoons each, onto the prepared baking sheet. Gently press down on the dough mounds with the back of a spoon. If you find the cookie dough balls are a little oily from your almond butter-- mine usually are-- blot each with a paper towel. Press a couple chunks onto the tops of each cookie dough mound (this is just for looks and those pools of melted chocolate on top!).
4. Bake for 10 minutes. The cookies will look very soft-- that's ok! For crispier cookies, bake up to 12 minutes. Sprinkle each cookie with sea salt immediately after coming out of the oven. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cover leftover cookies tightly and store at room temperature for up to 7 days.
5. Make ahead tip: Cookies freeze well up to 3 months. Thaw overnight in the refrigerator.

Additional Notes:

1. I encourage you to use my homemade maple almond butter. If not, you can use commercial almond butter (Justin's brand makes a tasty maple almond butter!). However, the type of almond butter you use will alter the cookies texture slightly. Be sure to stir in any excess oil on top of the natural brands, and get it completely mixed in. Otherwise, your cookies will spread too much. An equal amount of peanut butter or other nut butter can be used instead of almond butter.
2. Instead of coconut sugar, you can use light brown sugar, dark brown sugar, or maple sugar. Do not use a liquid sweetener like maple syrup, honey, or agave.

MACADAMIA WHITE CHOCOLATE CHIP COOKIES

MACADAMIA WHITE CHOCOLATE CHIP COOKIES
Lisa really likes this recipe.

1 cup butter or margarine, softened
1 1/2 cups sugar
1/2 cup brown sugar (packed)
2 eggs
1 1/2 tsp vanilla
3 cups flour
1/2 tsp baking soda
1 tsp salt
1 (12 oz) white chocolate chips
1 1/2 cups chopped Mauna Loa Macadamia Baking Pieces

Preheat oven to 350.  Cream butter and sugars until fluffy.  Add eggs and vanilla and beat well.  Blend in flour, baking soda and salt.  Stir in white chocolate chips and macadamia pieces.

Bake for 10-12 minutes.  

Makes approx. 6 dozen cookies.

LOADED M&M OREO COOKIE BARS

This is a fun cookie bar loaded with Oreo cookies and M&M candies!

These cookie bars are an especially fun treat for kids! My kids love the bright colors of the M&M’s and can’t resist these candy- and cookie-filled bars. Of course, plenty of adults can’t resist them either.

I liked these more than I thought I would. If I remember right we made them for Scott's birthday.

Take your favorite blondies recipe and add whatever cookies and candies you have around the house for a fun treat! I tried a few different recipes and decided that this particular blondies recipe has a great flavor and texture.

Instead of Oreo cookies and M&M’s, you can try adding chopped nuts, chocolate chips, dried fruit, pretzels, chopped candy bars, or whatever other sweets you love and have hanging out in the cupboards.

If you have a large microwave-safe bowl, you can melt the butter in the microwave while it is already in the mixing bowl. Save yourself a dirty dish when you can, right?

I use a gallon-size resealable bag and a rolling pin to coarsely crush the Oreo cookies. I like keeping most of the Oreo cookies in big chunks for some extra texture and variance in the blondies batter. Use a rubber spatula to fold the additions into the batter and avoid over-mixing.

Spread the batter into a foil-lined and sprayed pan, then sprinkle the candies evenly all over the top. When making cookie bars and more, a foil-lined pan is awesome because the foil sling allows for easy removal from the pan. Once removed, it is super easy to cut the cookies into bars.

I actually happen to have a 14″ rocker-style pizza cutter that makes cutting cookie bars even easier and faster. Who knew it would be so handy!

Print

Loaded M&M Oreo Cookie Bars

Rating: 5

Yield: 9x13 pan, about 24 cookie bars

Ingredients

• 12 tablespoons unsalted butter
• 1 1/2 cups (10.5 ounces) brown sugar
• 1 1/2 teaspoons vanilla
• 2 large eggs
• 1 1/2 cups (7.5 ounces) all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 30 Oreo cookies, coarsely chopped (or 2 cups other mix-in)
• 1 cup M&M's (or small pieces of other candy)

Instructions

1. Preheat oven to 350 degrees F. Line a 9x13 baking dish or pan with foil and spray with nonstick cooking spray.
2. In a large microwave-safe bowl, heat the butter in the microwave until melted. Remove from microwave and whisk in the sugar and vanilla. Then add the eggs and mix until smooth.
3. In a medium bowl, whisk together the flour, baking powder, and salt. Then add the dry ingredients to the wet and stir until just combined; don't overmix. With a rubber spatula, fold in the crushed Oreo cookies (or about 2 cups of other crushed cookies or candy).
4. Scrape the batter into the prepared pan, smoothing the top with the spatula. Sprinkle the M&M's (or other small pieces of candy) over the top evenly and lightly press them down into the surface of the batter.
5. Bake for about 30-40 minutes, or until the top is firm, cracked, and golden. Baking times may vary depending on the mix-ins and the type of pan. A toothpick inserted into the center should come out clean or have moist crumbs attached, but not gooey batter. Transfer pan to a cooling rack and allow bars to cool in the pan for at least 30 minutes. Then remove the bars from the pan (by lifting the foil out), cut them into bars, and serve.

Notes

Store in an airtight container at room temperature for up to 5 days, or in the freezer for a few months.