Chocolate Surprise Cookies

Risking sounding like a broken record, Scott and I played our weekly game of “What kind of cookie do you want this week?”  His answer is always the same, and I usually end up making something that I want anyway.  So, back to Pinterest for inspiration for something that he will like.

I’m hoping that the upcoming holidays will spark a wealth of new cookie recipes, because I seem to not be able to find anything that sparks my interest in cookie making.  I hope that others have the same problem I do: I look at things that I have pinned and think to myself, “Why on earth would I pin something like that?”

Original Recipe Is Here: http://www.bakingandmistaking.com/2010/06/chocolate-peanut-butter-suprise-cookies.html

What You Need:

For the centers

¾ cup peanut butter

¾ cup powdered sugar

For the outer cookie

½ cup sugar

½ cup brown sugar

1 stick butter, softened

¼ cup peanut butter

1 tsp vanilla

1 ½ cups flour

½ cup cocoa powder

½ tsp baking soda

And Here’s What You Do:

  1. Preheat the oven to 375 degrees.
  2. Combine the peanut butter and the powdered sugar. Form into balls slightly bigger than 1 tsp.  It will make about 30 little balls.  Place the peanut butter balls on a cookie sheet and place in the freezer (or a plate if you have a teeny freezer like I do.
  3. Combine the rest of the ingredients while they are in the freezer
  4. Remove the peanut butter balls from the freezer, and mold the chocolate cookie dough along the outside of the ball until covered.
  5. Slightly flatten the cookies with the bottom of a glass.
  6. Bake for 7 to 9 minutes, or until the tops just start to crack.
  7. Cool on a wire rack.

I gave one of the still pretty warm cookies to Scott to try, to which he said that he will tell me what it tasted like once it stopped being as hot as the surface of the sun.  What a jokester.  It wasn’t that hot.  Mostly.  Once they cooled completely, he tried another one.  That prompted a response of “Those don’t suck”, which is Scotty speak for “Dang, those are pretty good!”  At least I think he likes them. They keep disappearing when I look the other way…

These were supposed to be flattened with a sugar-dipped glass, but I thought that I would try them without.  The cookies aren’t super sweet, which is a nice change for a peanut butter cookie.

Until Next Time,

Peace, Love, and Cupcakes

 

Update:  So, I had this in the queue to post, just waiting to take pictures of the final result…until I came home from work to find them all gone!  Sorry to say, no pics for this one, so hopefully you can use your imagination!

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Quadruple Chocolate Slam Cookies

Short and sweet today, but I do have two more recipes in the pipeline that are sure to delight!

Since I’m back to baking for Scott once a week, we’ve gone back to our game of “What cookie do you want this week?”  I may or may not have stopped asking at this point since he never knows. So, I just make what I want to make.  The humidity has definitely decreased in the past week, so the thought of baking has really been in the forefront of my mind.  We won’t mention the trip to Trader Joe’s yesterday morning that resulted in my buying almost everything pumpkin and wanting to come home and BAKE ALL THE THINGS!!!

Anyway, what better way to kick off the fall baking season with a heavenly chocolate cookie?

Original recipe is here: http://www.averiecooks.com/2014/02/quadruple-chocolate-soft-fudgy-pudding-cookies.html

What You Need:

3/4  cup softened butter
3/4 cup brown sugar
1/4 cup sugar
2 large eggs
2 tsp vanilla extract
1 packet instant chocolate pudding mix (unprepared)
1/4 cup cocoa powder
2 cups all-purpose flour
1 tsp baking soda
pinch salt, optional
1 cup semi-sweet chocolate chips
5 ounces dark chocolate

And Here’s What You Do:

  1. Combine the butter, sugars, eggs and vanilla in a stand mixer and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2.  Add the pudding mix, cocoa, and beat on low speed until just combined, about 1 minute.
  3.  Add the flour, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
  4. Add the chocolate chips, chopped chocolate, and beat on low speed until just combined, about 30 seconds.
  5. Form approximately 2 tbsp balls and slightly flatten each ball.
  6. Place dough on a large plate or tray, cover, and refrigerate for at least 2 hours. Do not bake with un-chilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  7. Preheat oven to 350F and prepare your cookie sheet using your favorite method. Place dough on baking sheet, spaced at least 2 inches apart and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

The original recipe calls for 72% dark chocolate, which the author said they found at Trader Joe’s.  Since I couldn’t find chocolate with that coco content in it, I opted for the 60% dark chocolate that I was able to find in my grocery store. (Yes, this is one of the things that I bought in my ‘Trader Joe’s Trip of Epic Proportions’ yesterday morning.)

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The picture really doesn’t do these justice.  Granted, I only had two left to take photos of, but I should have taken photos earlier in the week.  They were the absolute perfect size (I used my trusty cookie scoop to form the dough, then tightened everything up with a quick roll between my hands), and so moist and tasty!

I am going to keep this recipe.  To me, it really is the perfect chocolate cookie recipe!  I should have flattened them out a little more, and they stayed pretty ‘mound-y’, but I don’t think it affected the flavor at all.

Until Next Time,

Peace, Love, and Cupcakes

Cookies At Midnight

I got to pick the recipe this week since the hubs wasn’t really craving anything in particular. I picked this one due to the fact that I normally don’t do a chocolate cookie base, and I wanted an excuse to buy Oreos. I know, why buy Oreos when I’m making cookies, but Scott likes the variety. 🙂

Original recipe is here: http://www.gimmesomeoven.com/oreo-doodles-oreo-crusted-chocolate-cookies/

What You Need:

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 tsp. baking soda

1/2 tsp. salt

4 ounces coarsely chopped dark or semisweet chocolate

1 cup semisweet chocolate chips

1 stick (1/2 cup) unsalted butter

1 1/2 cups sugar

2 large eggs

1 tsp. pure vanilla extract

12 Oreo cookies, finely-crumbled

And Here’s What You Do:

  1. Preheat oven to 325 degrees.
  2. In a bowl, mix together the dry ingredients (besides the sugar and chocolate) and set aside. Place the butter and the chopped chocolate in a microwavable bowl and melt slowly in the microwave, stirring every 15 seconds or so.
  3. Using a stand mixer, combine the chocolate and butter mixture with the sugar, eggs, and vanilla. Mix until combined. Gradually mix in the dry ingredients, and fold in the chocolate chips.
  4. Roll the batter into tablespoon-sized balls. Roll in the crumbled Oreos, then place 2 inches apart on a prepared baking sheet. Bake until cookies flatten and surfaces begin to crack, about 12 – 15 minutes. Transfer onto wire racks to completely cool.

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These little guys are as dark as midnight. They are probably as close to a dark chocolate cookie that I have gotten to yet. They were very crumbly upon moving to the wire rack, but they did firm up once cooled. They also tasted better once cooled, if you believe that. Normally, I like my cookies freshly warm out of the oven, but I do like these better than their toasty predecessors.

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Keep an eye on the chocolate while you are melting it. You can also melt it over a double boiler on the stove top. If you do melt it in the microwave, take the bowl out every 10 seconds or so to check to make sure that it hasn’t burned. If the chocolate still holds its shape, try to break it up with a spoon and stir it into the butter. Chances are, the chocolate will yield and will combine easily.

Until Next Time,

Peace, Love and Cupcakes!

Butterfinger Cookies

I can see how this recipe could be adapted to use up all the upcoming leftover Easter candy that we are all about to have next week. Maybe nothing terribly soft, but definitely some of the crunchier chocolate candies. I had a lot of fun working with the little Butterfingers, and luckily I found a 10 oz. package in the candy aisle of unwrapped miniature Butterfingers, so a lot of the breakdown work was done for me!

Original recipe is here: http://www.plainchicken.com/2010/08/butterfinger-cookies.html

What You Need

½ cup butter, softened

¾ cup sugar

¾ cup brown sugar

2 egg whites

1 ¼ cups chunky peanut butter (or smooth)

2 tsp vanilla

1 cup all-purpose flour

½ tsp baking soda

¼ tsp salt

5 (2.1 ounce) Butterfinger candy bars, chopped

And Here’s What You Do

1. Preheat oven to 350. 2. Cream together the butter and sugars. Add in the egg whites and mix well. Mix in the peanut butter and vanilla. In a separate bowl, combine flour, baking soda and salt. Add the flour mixture to the butter mixture and mix well. Stir in chopped butterfingers.

3. Shape into 1 1/2-inch balls and place on a baking sheet. Bake for 10-12 minutes, or until cookies just start to turn brown. Let sit on cookie sheet for a few minutes before transferring to a wire rack. Cool completely. What I Did

It was fun to get out the mighty chocolate knife again. And Scott was sure to help me clear up the bigger pieces (i.e. he ate them).

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These smelled very good while they were baking. Scott had to test a few right out of the oven, of course. I don’t think they were supposed to turn out as flat as they did, however. I would like to see if this one can be improved with a little tweaking.

I could see how these could be really good with vanilla ice cream…yum!

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Until Next Time,

Peace, Love and Cupcakes

Duo – Chip Pecan Cookies

After last week’s fiasco of a recipe (although they did turn out to be ok. Just really cakey and soft), I knew that I wanted to step up my game and give Scott something really good this week. I thought about ingredients that I had, and what I wanted to accomplish. I was dreaming up this grand recipe that had cinnamon and pecans and white and semi-sweet chocolate chips in it, and I turned to Pinterest to help me find something that was similar enough to my vision that I could work off of.

Turns out, I pinned exactly was I was looking for a few weeks ago. Yeah, so much for grandiose original ideas.

Whatever. The cookies are awesome. And I feel redeemed.

Original Recipe is here: http://www.thecafesucrefarine.com

 

Here’s What you Need

1 cup butter

1 ¼ cups Brown Sugar

½ cup Sugar

1 egg

1 egg yolk

1 tsp vanilla

2 cups flour

1 cup oats

½ tsp baking soda

½ tsp salt

¼ tsp cinnamon

1 cup white chocolate chips

1 cup semi-sweet chocolate chips

1 cup roughly chopped pecans

 

And Here’s What You Do

1. Melt the butter over medium heat. Stir in the sugars until incorporated and smooth. Remove from heat and chill the mixture for 10 minutes.

2. I chopped my pecans during the 10 minute chill out. And measured out the white and semi-sweet chocolate chips for ease of adding to the recipe.

3. Remove the butter and sugar mix from the fridge and stir in the egg and egg yolk and the vanilla. Add the oats, flour, baking soda, salt, and cinnamon and stir until combined.

4. Stir in the chocolate chips and the nuts. At this point, I removed my rings, washed my hands thoroughly, and went to town on the mix with my hands. The poor spoon could not hold up.

5. Roll into small balls and place on your prepared cookie sheets.

6. Preheat the oven to 325 degrees. Chill those little cookie dough balls for 30 minutes.

7. Bake the cookies for 14-18 minutes. Let them chill out on the sheet for a few minutes before transferring to a wire rack to cool completely.

 

What I Did

Normally, I am not one to chill dough. I have not had good experiences with it at all. But, due to the hearty nature of this dough, I felt that it had a fighting chance of standing up to whatever strange chemical reaction normally happens when I chill dough and it turns out poorly. But, since this dough started out life pretty warm, I thought that it would be ok.

I also used my trusty cookie scoop instead of rolling them into balls.

The recipe calls for 1/4 tsp of cinnamon, but I used more like 1/2 tsp.  I was in a cinnamon mood. And we have plenty.

Oh, and you know that I used the mini chocolate chips.  I bought another bag, just to have them around.

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I didn’t leave these guys for a minute when they were in the oven. I hovered over the door like a mother hen over her newly-hatched chicks. I turned the light on, looked nervously every few seconds…I wanted nothing to happen to these. I should not have worried so much as they turned out perfectly. Not too big, not too dark on the bottom, just all shades of perfect!

I think Scott liked them, as cookies kept disappearing throughout the afternoon as they cooled. Of course, he looks innocent and never knows what I’m talking about when I asked him about the missing cookies…

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Until Next Time,

Peace, Love, and Cupcakes

Carrot Cake Cookies

There are some times when I really hate baking.  I start with good intentions, and really wanting to bake everything that I possibly can in my kitchen.  And that is how yesterday started.

And then the chewy oatmeal balls kept dropping sticky oaty bits on the floor.

And then my mixer spit brown sugar out at me.  And then flour.  After it had leaked grease out the back of the machine onto my clean shorts.

And then there were shredded carrots everywhere.

Miraculously, I ended up with carrot cake cookies.  I should have iced them and made sandwiches, but I thought that my luck was about to run out, so I backed away from the kitchen and just let the carrot cake cookies lie where they were.  Thank goodness that Scott cleaned up.  I probably would have broken the dishwasher.

Original recipe is here: www.landolakes.com

 

What You Need

1 cup butter, softened

¾ cup brown sugar

¾ cup sugar

2 eggs

2 tsp vanilla

2 ½ cups flour

1 tsp baking soda

2 tsp cinnamon

½ tsp salt

1 cup chopped pecan

2 cups grated grated carrots

 

And Here’s What You Do

  1. Preheat oven to 350 degrees.  Mix together the butter and the sugars until light and fluffy.
  2. Add the eggs and the vanilla. Mix well.
  3. Add the flour, baking soda, cinnamon, and salt and mix well.  Add the pecans and the carrots
  4. Drop by rounded tablespoonfuls onto a prepared cookie sheet.  Bake for 12-15 minutes or until slightly brown around the edges.

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What I Did

I forgot the pecans.  Didn’t realize it until just now.  Sometimes I’m truly amazed that I can make it through the day.

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They are a lot softer than I anticipated.  Scott says they are very cakey in texture.  It’s a nice change from the heavy cookies that can dominate my baking schedule, plus I think of spring when I think of carrot cake.  I think I will have to try this one again, but do it right this time!

 

Until Next Time,

Peace, Love, and Cupcakes

German Chocolate Cookies – The Cookies That Seemed to Take Forever

See, this is what I don’t understand.  A recipe that says it takes 35 minutes from start to finish should take 35 minutes from start to finish.  I worked on this recipe for two hours.  And that was with starting with softened butter.  Unless all the cookie sheets are going into the oven at the same time, there is no way that this recipe could take 35 minutes.  I spent 35 minutes just baking the dang things since I can only fit two cookie sheets in my oven at a time.  Please don’t get me wrong, I’m not criticizing the author of the original recipe, I’m just trying to figure out why these recipes always take me at least twice as long to get through.  If anyone has any idea, please let me know!

Original Recipe is here: http://www.adashofsanity.com/2014/01/german-chocolate-cake-cookies/

What You Need

For the Cookie:

2 sticks butter, softened

1 cup brown sugar

1 cup sugar

2 tsps vanilla

2 large eggs, beaten

2 ¼ cups flour

½ cup unsweetened cocoa powder

1 tsp baking soda

Pinch salt

For the Frosting:

1 cup evaporated milk

1 cup sugar

3 egg yolks

½ cup butter

1 tsp vanilla

1 1/3 cup sweetened shredded coconut

1 cup chopped pecans

And Here’s What You Do

For the Cookie:

  1. Preheat the oven to 375 degrees F. Prepare your sheets using your favorite method.
  2. Mix together the butter, sugars, vanilla and eggs until combined.  In a separate bowl, stir together the flour, cocoa, baking soda and salt.  Carefully add the flour mixture into the butter mixture and mix until combined.
  3. Drop by tablespoonful onto the cookie sheets.  Bake for 8 to 10 minutes and cool on a wire rack.

For the Frosting:

  1. In a large saucepan over medium heat, combine the evaporated milk, sugar, egg yolks, butter, and vanilla.
  2. Stir to combine, then continue to stir until the mixture becomes thickened (this takes about 11 minutes).
  3. Once the mixture thickens, remove it from the heat and stir in the coconut and pecans.  Combine and cool until thick enough to spread on the cookies.

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Normally when I make frosted cookies, I always have a ton of frosting left over.  This time, I was not so lucky!  I have five naked cookies cooling on the rack right now.  Granted, I could have scraped some of the excess off the others…

I’m pretty pleased with the way that these turned out.  I wasn’t sure what I was going to make this morning, and was going down the list of recipes that I want to try when I called this one out to Scott.  He seemed pretty keen to the idea, so I jumped at the chance to make him something that he actually asked for.

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Until Next Time,

Peace, Love, and Cupcakes