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Posts Tagged ‘Cookies’

I needed to bake a treat for someone as a thank you gift, but couldn’t make my mind up on what I wanted to fix.  You can never go wrong with one of Bakerella’s recipes, so I decided that these cookies were the perfect thing.  Oh, my goodness…these are little pillows of chocolate heaven. The recipient loved them and so did I!  Thank you, Bakerella!!!!

Chocolate Chip Comfort Cookies

1 1/2 cups all purpose flour

1/2 cup cocoa

3/4 tsp. baking soda

1/2 tsp. salt

1/2 cup butter, slightly softened

1 1/2 cups granulated sugar

1/2 cup creamy peanut butter

2 eggs

1 tsp. vanilla extract

10 oz. semi sweet chocolate chips (The original recipe calls for dark, but I didn’t have any.)

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Preheat the oven to 350 degrees and prepare 2 cookie sheets.  In a small bowl, mix the flour, cocoa, baking soda and salt with a wire whisk and set aside.

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In another bowl, cream the butter, sugar and peanut butter until light and fluffy, about 3 minutes.  Add the eggs and vanilla; stir until combined.

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Add the flour mixture to the butter mixture and mix until combined.  Add the chips.

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Roll the dough into about 1 1/4 inch balls.  I used a cookie scoop to measure the dough and then rolled the scoop into a ball.  Bake for 10 minutes and allow to cool before devouring!!  This recipe made about 36 cookies.

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Chocolate Chip Comfort Cookies 1

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How’s that for a recipe name?  Let me tell you, it is dead on because these cookies are chocked full of chocolate!  Bless you heart, Pioneer Woman, for coming up with this recipe that went straight to this chocoholic’s heart. These are amazing!!!  I really need to stop with the exclamation points, but these deserve all of them and more.

Pioneer Woman Chocolate Chocolate White Chocolate Chip Cookies

2 1/2 sticks unsalted butter, softened

2 cups granulated sugar

2 whole eggs

3 tsp. vanilla extract

2 cups all purpose flour

3/4 cup cocoa powder

1 1/2 tsp. baking soda

1 tsp. salt

1 1/2 cups semi-sweet chocolate chips

2 cups white chocolate chips

(Get good quality white chocolate chips.  Kroger’s Private Selection chips are wonderful.)

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Preheat the oven to 350 degrees.  Prepare a baking sheet with parchment paper or a baking mat.  Using a mixer, cream the butter and sugar until fluffy, scraping the sides once.

Add eggs one at a time, mixing after each addition.  Mix in vanilla.

Sift the dry ingredients together then slowly add to the butter mixture.  Gently blend in the chips.

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Using a cookie scoop, dollop the cookie dough onto the baking sheet.  Bake for 9 to 11 minutes or until the cookies are done, but still soft and chewy.  Let cool before snarfing them all down!  (Insert Cookie Monster noises here.  Nom, Nom, Nom!) Makes approximately 36 cookies.

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Pioneer Woman Chocolate Chocolate White Chocolate Chip Cookies

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It is sweet treat month here at Picture Perfect Cooking!  I tried so many new tasty treats over the Christmas holidays, I decided to make all of the February posts extra sweet.  Make these for your sweetie or yourself!

I found these little beauties on the Taste of Home website and I think they are so pretty with the crushed peppermint candies on top.

Peppermint Meltaways

For the cookies:

1 cup butter, softened

1/2 cup confectioner’s sugar

1/2 tsp. peppermint extract

1 1/4 cups all purpose flour

1/2 cup cornstarch

For the frosting:

2 tbsp. butter, softened

1 1/2 cups confectioner’s sugar

2 tbsp. 2% milk

1/4 tsp. peppermint extract

1/2 cup crushed peppermint candies

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For the cookies:

Preheat the oven to 350 degrees and prepare a baking sheet. Sift the flour and cornstarch together onto a paper plate and set aside. In a small bowl, cream butter and confectioner’s sugar until light and fluffy, about 2 minutes.  Add extract.

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Gradually add the dry ingredients to the butter/sugar mixture and mix well.

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Shape the dough into 1 inch balls and place 2 inches apart on the baking sheet.  Bake for 10-12 minutes or until bottoms are lightly browned.  Move the cookies to wire rack to cool completely before frosting.

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For the frosting:

In a small bowl, beat the butter until fluffy.  Add the confectioner’s sugar and extract.  Beat until smooth.  Spread the frosting over the completely cooled cookies and sprinkle with crushed peppermints. Store in an airtight container.  This recipes makes about 3 1/2 dozen cookies.

Peppermint Meltaways

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Since it is now February (Wow, how did that happen so fast?), I decided to share a few sweet treats I made during the Christmas holidays.  These were awesome at Christmas, but I bet someone would love getting these homemade goodies for Valentine’s Day as well?  Hint, hint! Winking smile 

I usually make candy bags for my co-workers at Christmas, but the rainy weather just wasn’t cooperating so I turned my attention to COOKIES instead.  This recipe comes from Two Peas And Their Pod and they are so good.  The dark brown sugar and toffee combine to give great flavor and the texture is perfect.  Try these…soon.  Yes, that is an order!

Brown Sugar Toffee Cookies

2 1/4 cups all purpose flour

2 tsp. baking soda

1 tsp. cornstarch

1/2 tsp. salt

1/2 tsp. cinnamon

3/4 cup unsalted butter, room temperature

1 1/4 cups dark brown sugar

1 large egg

1 tsp. vanilla extract

1 cup Heath toffee bits

Extra dark brown sugar for rolling cookies, about 1/2 cup

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Preheat your oven to 350 degrees and line a large baking sheet with parchment paper or a silicone baking mat if you have one.  (I have two and they are nice.) 

Sift together the flour, baking soda, cornstarch, salt and cinnamon.  Set aside. Beat the butter and 1 1/4 cups brown sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.

Turn off the mixer and scrape the sides of the bowl.  Add the egg and vanilla and beat until combined.

Reduce the speed to low and slowly add the dry ingredients.  I like to sift my dry stuff onto a paper plate so then it is easy to transfer to the mixer.  See:

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Stir in the toffee bits.  Form tablespoon size balls of cookie dough then roll the dough balls in the remaining brown sugar.  Bake for 10 to 12 minutes or until lightly browned around the edges.  Don’t over bake the cookies.  You want them to be nice and soft.  Store in an airtight container for up to 4 days (if they last that long).

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While browsing on Pinterest one day, I came upon a pin for these iconic New York deli cookies called, simply enough, Black & White Cookies.  The recipe was posted from Brown Eyed Baker and the cookies looked so yummy!  I pinned the recipe for later and decided to try it one Sunday afternoon.

These are somewhat of a classic cookie so I am glad I tried them, but I am not sure if I will ever make them again.  The cookie is just your basic butter/sugar cookie with black and white frosting on them.  The white portion of the frosting turned out great but as soon as I added some of the white in with the melted chocolate to make the black frosting, disaster struck. 

My chocolate seized and there was nothing I could do to make it smooth again.  I put the bowl over another bowl of simmering water to loosen it and that didn’t work.  I even tried microwaving it for a few seconds and NOTHING!  So, the “black” part of my cookies is just melted semi-sweet chocolate chips.  Don’t get me wrong…the melted chips worked find, but it just wasn’t the same.  Oh, well, you win some and you lose some.

I am listing the original recipe, but there won’t be any photos of the chocolate frosting.

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For the cookies:
4 cups cake flour

1/2 tsp. baking powder

1/2 tsp. salt

1 cup unsalted butter, room temperature

1 3/4 cups granulated sugar

2 eggs, room temperature

1 tsp. vanilla extract

1 cup milk

For the frosting:

2 oz. unsweetened baking chocolate, finely chopped

1/3 cup water

1/4 cup light corn syrup

5 cups powdered sugar

1/2 tsp. vanilla extract

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Preheat oven to 375 degrees and line a cookie sheet with a baking mat or parchment paper. Whisk together the flour, baking powder and salt.  Set aside.

Beat the butter at medium speed for 30 seconds then gradually add the granulated sugar.  Slow increase the mixer speed to medium-high and beat for about 3 minutes until the mixture is light and fluffy.  Scrape down the sides of the bowl and add the eggs and vanilla extract.  Beat at medium speed for about 30 seconds.  Scrape the sides of the bowl again.  On low speed, add the flour mixture and milk alternatively, starting and ending with the flour.  Mix just until combined. 

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Using a 1/4 cup measuring cup, scoop the dough onto the prepared baking sheet.  Gently press each cookie dough mound until it is about 2 1/2 inches wide.  Bake for about 20 minutes or until the edges are set and light golden brown.  Cool for 2 minutes on the cookie sheet and then put on a wire rack to cool completely.

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Now let’s make the icing: In a medium saucepan over medium heat, bring the water and corn syrup to boil.  Remove from the heat and whisk in the powdered sugar and vanilla.  Transfer 3/4 of a cup to another bowl.  Melt the chocolate and add it to the 3/4 cups of frosting.  Combine and that makes the chocolate frosting.  (That is also where mine seized and wouldn’t do a thing so I just used melted semi-sweet chips instead.)

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Ice half the cookie with the white frosting and half with the melted chocolate.  Allow the cookies to dry completely before eating or storing.  They will keep at room temperature for up to 3 days.

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bwcookies

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If you are a chocoholic like I am, I have the perfect cookie for you!  I found this delectable little treat over at Tracy’s Culinary Adventures and it is a winner.  With this much chocolate and butter, you just can’t go wrong.  One little word of warning…this recipe makes a LOT of cookies so you may want to find some people to share these with.  Trust me.

choctrufflecookies

1 1/4 cups all-purpose flour
3 tablespoons plus 1 teaspoon unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
20 oz. (567 g) semi-sweet chocolate chips
10 tablespoons unsalted butter, at room temperature
2 1/4 cups sugar
6 large eggs, at room temperature
1 tablespoon vanilla extract
2 cups mini chocolate chips

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Preheat oven to 350 degrees and prepare two cookie sheets.  Sift the first 4 ingredients together and set aside.  Melt the semi-sweet chips in the microwave at 50% percent power for 45 second increments until the chips are soft enough to melt when stirred.

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Look at that beautiful chocolate goodness.  Mmmm.

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Cream the butter and sugar on medium speed until well combined, about 3 minutes. Add the eggs one at a time, beating to incorporate before adding the next. Increase the mixer to medium-high and beat for 2 minutes. Add the melted chocolate and vanilla and beat just until incorporated. Add the dry ingredients and the mini chocolate chips. 

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Using a small cookie scoop, portion out the dough on the cookie sheets.  I put about 14 cookies on each sheet.  Cook one at a time for 12-14 minutes. I let the first sheet cool for a few minutes while the second sheet cooks.  Then just reload and put the sheet back in the oven.

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Good and pretty food at the state fair…

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