Mini Chocolate Chip Cookies

Picture from Two Peas and their Pod (She takes GREAT pictures.)
Maybe it's because I'm on the miniature side myself (we're talking pushing  5'1) or maybe it's because I can trick my kids into thinking they're eating two cookies when they're actually only getting one, but when it comes to bite sized treats, I'm a sucker.

These cute little chippers are fast becoming a household favorite. Not only do they come out looking practically perfect, they taste great, bake up quickly, and freeze beautifully. (See bottom of recipe for freezing instructions.)

Perfect for lunches, wrapping up for a quick gift, or just changing up the classic chocolate chip cookie to something a little more fun, these mini cookies are sure to become a household staple.

Mini Chocolate Chip Cookies
Two Peas and their Pod

Yield: Makes 3 dozen mini cookies

Cook Time: 8 minutes

Ingredients:

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup unsalted butter, at room temperature
1/2 cup packed brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup mini chocolate chips

Directions:

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat and set aside.
2. In medium bowl, whisk the flour, salt, and baking soda together. Set aside.
3. In the bowl of a stand mixer, cream the butter and sugars together until creamy and smooth. Add in the egg and vanilla extract.
4. Slowly mix in the flour, until combined. Stir in mini chocolate chips.
5. Roll dough into tiny balls, about 2 teaspoons of dough. Place on baking sheet and slightly flatten with the palm of your hand. Bake for 8 minutes or until cookies are golden brown and set. Remove from the oven and let cool on baking sheet for two minutes. Transfer to a wire rack to cool.

Freezing Instructions: To freeze before baking, roll cookie dough into desired size balls. Place on cookie sheet lined with parchment or wax paper. Freeze for 15-20 minutes or until firm. Once they are firm enough to retain their shape and not stick together, place in freezer bag.

When ready to bake, I like to place the frozen dough on cookie sheets and let come to room temperature before baking. Then just bake according to directions. I've had better results that way.

Posted by: Sallie

Toffee Chip Snickerdoodles

 

It's been awhile since a new cookie recipe has graced our house. I mean with good old chocolate chip, peanut butter, triple chocolate, and oatmeal, one could lead a pretty happy existence.

My family, especially my husband and kids, love snickerdoodles so when I saw this "kicked up" version from recipe girl I had to try it.

They turned out slightly crispy on the outside and chewy on the inside. Bursting with morsels of chocolate and crunchy toffee, I think we found a winner!

Toffee Chip Snickerdoodles

Recipe Girl

Yield: About 3 dozen cookies

Prep Time: 20 min

Cook Time: 16 min

An alternative variety for Snickerdoodle and Chocolate Chip Cookie lovers...

Ingredients:

2 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 cups granulated white sugar, divided
1 teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, at room temperature
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/3 cups semi-sweet chocolate chips
2/3 cup chopped Heath bar chocolate toffee

Directions:

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silpat mats.
2. In a medium bowl, sift together flour, cream of tartar, baking soda and salt. In a separate, small bowl, stir together 1/2 cup of sugar and the cinnamon; set both bowls aside.
3. In a large bowl, use electric mixer to beat butter and remaining 1 1/2 cups sugar until blended together (about 1 minute). Add eggs and vanilla extract; mix until blended (about 1 minute). Add flour mixture and mix just until incorporated. Stir in chocolate chips and toffee pieces.
4. Scoop out a heaping Tablespoonful of dough and use your hands to roll it into a ball. Roll in the cinnamon-sugar mixture. Repeat with remaining dough. Place cookies 3 inches apart on the cookie sheets (I baked 8 at a time and found that was perfect).
5. Bake cookies until edges are golden, centers are still golden and no longer look raw in the middle- about 16 minutes. Cool cookies on baking sheet for at least 5 minutes, then remove to a rack to cool completely.

Tips:

*If you don't have access to Heath candy bars- you can always use packaged toffee bits or some other kind of toffee candy bar.

Posted by :Sallie

Hunka Chunka Chewy Chocolate Chip Cookies

Photo by Leigh Beisch

Another big hit from Sticky, Chewy, Messy, Gooey Treats for Kids . I have a feeling this book is going to get a lot of use. The names of all the recipes are so cute and the book itself is lovely.

Being a firm believer that there is no such thing as too many chocolate chip cookie recipes, I added this to my list. What drew me to this recipe (besides the name and the irresistible picture) was the amount of chocolate called for. I like a good proportion of chocolate in my chocolate chip cookies and this recipe definitely delivered. These would be perfect for a bake sale individually wrapped or stacked in cellophane bags.

A quote directly from the author  sums it up perfectly. "These big, fat, saucer-size cookies are crisp around the edges but lusciously soft and chewy in the center. Chockfull of chips and picture perfect, they have been sampled many times to great acclaim-touted as much for their simplicity as their flavor. Starting the batter with melted butter keeps these cookies chewy and dense, and chilling the dough for a little while before baking yields cookies that one young tester told me "look like they came from the bakery." Compliments, indeed. "



Hunka Chunka Chewy Chocolate Chip Cookies
Sticky, Chewy, Messy, Gooey Treats for Kids


Makes 18 big cookies



1 cup (2 sticks) unsalted butter, melted and cooled

1 cup firmly packed dark brown sugar

1 cup granulated sugar

1 tablespoon pure vanilla extract

2 eggs, plus 1 egg yolk

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

3 cups semisweet chocolate chips

Line 2 baking sheets with parchment paper or coat lightly with nonstick cooking spray. Set aside.

In a large bowl, mix together the melted butter, sugars, vanilla, eggs, and egg yolk. Sift the flour, baking soda, and salt into the bowl and stir the ingredients together to form a soft dough. Stir in the chocolate chips.

Using a 2-ounce self-releasing ice-cream scoop or a 1/4-cup measuring cup, form large balls of cookie dough. Place on a parchment paper-lined baking sheet, 9 to a sheet to allow room for spreading, and chill the dough for at least 30 minutes or up to overnight.

Preheat the oven to 350°F.

Bake the cookies until they are golden brown and crisp around the edges but still slightly soft in the center, 15 to 17 minutes. Transfer to a wire rack and allow cookies to cool completely on the baking sheet before eating.

Posted by: Sallie

Chocolate Thumbprints

Although I could happily live on chocolate chip cookies for the rest of my entire life, I also like trying new things, like these chocolate thumbprints.

Not only are they cute as can be, these little two bite beauties are pretty tasty too. Buttery, little shortbread rounds with a  creamy chocolate filling, I bet you'll have a hard time eating just one!

Simple enough for everyday, yet pretty enough for a baby shower or holiday plate, these little thumbprint cookies are going in my "keep" file. I also have a sneaking suspicion that the jam and double chocolate versions could be making an appearance really soon.





Chocolate Thumbprints
Martha Stewart

*Makes about 2 dozen*

12 tablespoons (1 1/2 sticks) unsalted butter

1/2 cup confectioners' sugar

1/4 teaspoon salt

1 teaspoon pure vanilla extract

1 1/4 cups all-purpose flour

4 ounces semisweet chocolate, chopped

1 1/2 teaspoons light corn syrup

Directions

1.Heat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat together 1 stick butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium high.

2.Roll dough by teaspoonfuls into balls, and place 1 inch apart on an ungreased baking sheet. Bake for 10 minutes, remove from oven, and press thumb into tops of cookies to make indentations. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. Remove to a wire rack to cool.

3.Combine chocolate, 4 tablespoons butter, and corn syrup in a small heat-proof bowl. Set over a pot of simmering water; stir occasionally until melted and smooth. Allow to cool slightly. When cookies are cool, fill the thumbprints with the chocolate mixture.

.

Posted by: Sallie

Delicious Sugar Cookies

 

My family loves sugar cookies. We have a favorite recipe found here. My husband thinks it is a crime to even look at another recipe. Me, I'm the traitor. What can I say? Sometimes change is good. In this case, very good.

This recipe for sugar cookies is absolutely divine! Like I think I was actually moaning while I took a bite of one. (Good thing I was alone!) I loved the hint of lemon and the sweet buttery flavor. Even though they are cooked at a high temperature they keep their shape fabulously and are super soft, melt in your mouth, delicious!

Delicious Sugar Cookies
Good Things Catered and My Kitchen Cafe
Makes 2-3 dozen sugar cookies (about 2-3 inch size)

1 1/2 cups (3 sticks) butter, softened to cool room temperature

1 1/2 cups granulated sugar

1/2 cup powdered sugar

4 large eggs

1 teaspoon vanilla

1/2 teaspoon almond extract

1 tablespoon lemon zest (from about 1 lemon)

5 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt



Preheat oven to 400 degrees.



In a large bowl, cream together the butter and sugars for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla extract, almond extract and lemon zest; mix. Add two cups flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.

The dough can be wrapped in plastic wrap and kept in the refrigerator for up to a week or it can be rolled out right away. Dust a counter with powdered sugar or flour and roll the dough to desired thickness (I prefer my cookies on the thick side so I roll my dough out to about 1/4-inch, maybe even slightly thicker than that). Cut the dough into shapes. Place the cookies on a lined or lightly greased baking sheet. Bake for 7-8 minutes. The cookies won’t appear browned on top (or on bottom) when they are done baking so don’t let them over bake! I find 7 1/2 minutes is about perfect but if they are even lightly browned on bottom,  decrease the time by 30 seconds. This way they literally melt in my mouth.

Cool the cookies completely on a wire rack before frosting. The baked cookies (unfrosted) can be stored in a tupperware or ziploc bag in the freezer for up to a month. You can also  freeze 1/2 of the sugar cookie dough when you don’t have time or don’t want to roll it out and cut shapes. Wrap the dough in plastic wrap and then stick it in a freezer-safe ziploc bag and freeze it for up to a month. Take it out the night before you want to roll it out and store it in the refrigerator to thaw (for about 12-15 hours). About 30 minutes before you want to use it,  let it sit on the counter to soften a bit and then  roll it out and cut out the cookies.

Whipped Cream Cheese Frosting

*Note: the key to success here is using really soft cream cheese and beating it with the powdered sugar until no lumps remain.


*Makes about 4 cups of frosting

1 (8 oz.) block cream cheese, softened

1 1/2 cups powdered sugar

1/8 teaspoon salt

1/2 teaspoon vanilla extract

1 1/2 cups heavy whipping cream



In a large bowl, combine the softened cream cheese, powdered sugar, salt and vanilla. Mix until very smooth and light and no lumps remain. In a separate bowl, beat the cream to stiff peaks. Add the whipped cream to the cream cheese mixture. Mix until well combined and smooth. Store in the refrigerator for up to one week.



Posted by: Sallie

Chocolate Marble Chunk Cookies

After checking this book out from the library and seeing a few recipes during Mel's sugar rush I knew this (The Good Cookie by Tish Boyle) was a cookbook I had to add to my collection. If I had to pick one treat that I had to survive on for the rest of eternity, it could very well be cookies. There's just something so homey and comforting about a good homemade cookie. These were no exception. Made up of half chocolate, half light cookie dough and loaded with chunks of chocolate and pecans. I took it a step further and toasted the pecans for a delicious cookie you've got to try!

Chocolate Marble Chunk Cookies

slightly adapted from The Good Cookie

2 1/4 cups all-purpose flour

1 tsp. baking soda

3/4 tsp. salt

1 cup (2 sticks) unsalted butter, softened

3/4 cup firmly packed light brown sugar

3/4 cup granulated sugar

2 tsp. vanilla extract

2 large eggs

1/4 cup Dutch-processed cocoa powder, sifted

12 oz. bittersweet or semisweet bar chocolate cut into 1/2 in. pieces (I used Nestle's Semisweet Chunks)

1 3/4 cups pecans, toasted

Position a rack in the center of the oven and preheat to 375 degrees.

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In the bowl of an electric mixer, using the paddle attachment beat the butter and sugars at medium high speed until light, about 2 minutes. Beat in the vanilla extract and eggs one at a time, mixing well after each addition and scraping down the bowl as necessary. At low speed, add the flour mixture, mixing just until blended.

Transfer 1 3/4 cups dough to another bowl and set aside. Add the cocoa powder to the dough remaining in the mixer bowl and mix on low speed just until blended. Add half of the chocolate and half of the pecans and mix until blended. Stir the remaining chocolate and pecans into the light colored dough.

Fill one side of a 1 tbsp. measuring spoon with the light dough, making it well rounded, not level. Fill the remaining half with chocolate dough. Roll the doughs into a ball and place on an ungreased baking sheet. (Make sure you don't make your cookies too large. After your flatten and bake them, they spread quite a bit and you don't want them to stick together.) Moisten your palm to prevent sticking, and flatten the dough into a 1 1/2 in. disk. Repeat with remaining dough, spacing the cookies 2 inches apart. Bake, one sheet at a time, for 8-10 minutes, until the lighter dough just begins to color. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack and cool completely.

Posted by: Sallie

Macaroons Three Ways & Holiday Cookie Round Up

I think I might have mentioned that both Julia's husband and my husband LOVE coconut. This was one of their holiday requests. Yummy macaroons three different ways. The delicious original, chocolate, and and out of this world chocolate chunk. Crunchy, sweet and chewy. These are sure to be a hit!

And last but not least, in case you missed something in the last two weeks, here's a list of all the treats we posted in our Christmas Cookie Round Up.

White Chocolate Cherry Shortbread

Christmas Sandies
Cranberry Orange Bread
Mexican Wedding & Snowball Cookies

Orange Ginger Cookies with White Chocolate Drizzle

Classic, Chocolate Chunk and Chocolate Macaroons

Chocolate Covered Nuts

Peppermint Bark

Apricot Cherry Pie Squares

Chocolate Turtle Cookies

Fantasy Fudge

Chocolate Peppermint Cookies

Aunt Katie's Sugar Cookies

Peanut Butter & Chocolate Blossoms

Almond Roca

Homemade Peanut Butter Cups

Cranberry Bliss Bars

Classic Macaroons
Martha Stewart

Makes 20

3/4 cup sugar
2 1/2 cups unsweetened shredded coconut
2 large egg whites
1 teaspoon pure vanilla extract
Pinch of salt

Directions

Heat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
Dampen hands with cold water. Form 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart.
Bake until golden brown, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let macaroons cool slightly on baking sheet. These are best served warm from the oven, but can be stored in an airtight container for up to 3 days.

Chocolate Chunk Macaroons

Martha Stewart

Makes 20

3/4 cup sugar
2 1/2 cups (about 3 ounces) unsweetened shredded coconut
2 large egg whites
1/2 cup semisweet chocolate chunks
1 teaspoon pure vanilla extract
Pinch of salt
Directions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, chocolate chunks, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
Dampen hands with cold water. Form 1 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart.
Bake until golden brown, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let macaroons cool slightly on baking sheet. These are best served warm from the oven, but can be stored in an airtight container for up to 3 days; leave in a warm place for 1 hour before serving to allow chocolate to soften.

Chocolate Macaroons

Martha Stewart

Makes 2 dozen
4 ounces semisweet chocolate, broken into small pieces
1/4 cup unsweetened cocoa powder, sifted
3/4 cup sugar
2 1/2 cups unsweetened shredded coconut
3 large egg whites
1 teaspoon pure vanilla extract
Pinch of salt
Directions
Heat oven to 350 degrees. Line a baking sheet with parchment paper.
Bring a small saucepan of water to a boil. Reduce heat, and allow it to simmer. Place chocolate in a small bowl, and set over saucepan. Stir until chocolate is melted, and set aside to cool.
In a large bowl, combine cooled chocolate, cocoa, sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
Dampen hands with cold water. Form 1 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons 1 inch apart.
Bake until just firm to the touch but still soft in the middle, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let cool on baking sheet. Store in an airtight container for up to 3 days.


Posted by: Sallie & Julia

***Up next.....Christmas Breakfast Favorites and many more utterly delicious sweet and savory recipes for all your holiday entertaining!***

Christmas Sandies

These are just the cookie to add some festive holiday color to your holiday plates! They are so cute with their red, white and green sprinkles. A shortbread type cookie with the yummy addition of dried cranberries and lemon zest. Yum!

Christmas Sandies

Better Homes and Gardens

Ingredients
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 cups all-purpose flour
1 cup finely chopped dried cranberries*
2 teaspoon finely shredded lemon peel
White, red, and green nonpareils

Directions
1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper; set aside. Beat butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar. Beat until combined, scraping bowl. Beat in vanilla. Beat in as much of the flour as you can with the mixer. Stir in cranberries, lemon peel, and any remaining flour (use your hands to work in flour, if mixture seems crumbly).
2. Shape mixture into 1/2-, 3/4-,or 1-inch balls. Roll dough balls in nonpareils. Arrange balls 1 inch apart on prepared cookie sheets.
3. Bake in the preheated oven for 10 minutes for about 1/2-inch balls, 13 minutes for 3/4-inch balls, or 15 minutes for 1-inch balls, or until bottoms of cookies are light brown. Transfer to wire racks and let cool. Makes about one hundred forty-four 1/2-inch cookies; seventy-two 3/4-inch cookies; or thirty-six 1-inch cookies.

*Tip: Place dried cranberries in a food processor. Cover and process until finely chopped. Or finely chop cranberries by hand.

Posted by: Sallie & Julia

Orange Ginger Cookies with White Chocolate Drizzle

Spice cookies just scream holidays. We loved these Ginger Spice Cookies from Paula Deen so when we saw a Christmas version we thought it would make the perfect addition to our holiday cookies. Julia had the idea of drizzling the white chocolate. Don't they look pretty?

Orange Spice Cookies with White Chocolate Drizzle

Our Best Bites

3/4 C Butter flavored Crisco

*1 C sugar, plus more for rolling

1 large egg

1/4 C molasses

2 C flour

2 t baking soda

1 t ground cinnamon

1 t ground ginger

1/2 t ground cloves

1/2 t salt

Zest from 3 large oranges

White Chocolate for dipping or drizzling

Preheat oven to 350 degrees.Line cookie sheets with parchment paper or a silpat. With an electric mixer, combine shortening and sugar and cream until light and fluffy (about 2 minutes). Add the egg and the molasses and beat until completely incorporated. Add orange zest.Sift or whisk together the flour, baking soda, cinnamon, ginger, cloves and salt and then add to the mixture. Stir until combined. Roll the dough into 1 inch balls and roll in sugar. Place on cookie sheets.Bake for 8-10 minutes or until just set around the edges and you start to see cracks. Don't over bake! You want to keep them nice and chewy-soft in the middle They'll puff up while they're baking and as they cool they'll flatten. Melt some white chocolate. You can use white chocolate chips, melting in the microwave in 30 second intervals until melted and smooth. Take the cooled cookies and dip the edges in the chocolate; shake in the air a bit to let excess chocolate drip off or after you have melted chocolate, place in plastic baggie with tiny whole cut in corner. drizzle on cookies. Lay the cookies on waxed paper or parchment until the chocolate is hardened.

Posted by: Sallie & Julia

Mexican Wedding Cookies & Mini Chip Snowball Cookies

The Mexican Wedding Cookie is another long time favorite of ours. It all started one year when my sister Julia had a Christmas Around the World party at school. This became one of her favorites and we've been making them ever since. Pretty little balls of tender, buttery shortbread coated with confectioners sugar. They just seem to melt in your mouth. A few years ago I tried the Nestle's version which has mini chocolate chips in them. Equally delicious. I also have a Paula Deen recipe for Hidden Kiss Cookies found here that are delicious as well. Whichever recipe you choose, they'll be a wonderful addition to any goodie plate.

Mexican Wedding Cookies

1 cup butter

1/2 cup sifted powdered sugar, plus additional sugar for rolling

1 tsp. vanilla

2 1/4 c. flour

1/4 tsp. salt

3/4 cup finely chopped pecans

Mix butter, sugar and vanilla thoroughly. Stir flour and salt together. Mix into butter and suar mixture. Chill dough until firm but still soft enough to roll into balls. Preheat oven to 350 degrees. Roll into 1" balls. Place on an ungreased cookie sheet. (cookies do not spread). Bake 1-12 minutes or until set but not brown. While still warm roll in powdered sugar. Cool and roll in sugar again.

Mini Chip Snowball Cookies
Nestle

1 1/2 cups (3 sticks) butter or margarine, softened
3/4 cup powdered sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
3 cups all-purpose flour
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
1/2 cup finely chopped nuts

Directions
PREHEAT oven to 375° F.BEAT butter, sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour; stir in morsels and nuts. Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased baking sheets.BAKE for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired. Store in airtight containers. Makes about 5 dozen.

Posted by: Sallie & Julia

Peanut Butter & Chocolate Blossoms

I'm sure you've all seen this cookie before, but it's one of our favorites. This year we're using a new recipe for an old classic. Leave it to Cook's Illustrated to take it up a notch. This recipe replaces some of the peanut butter with ground peanuts for a more intense peanut butter flavor. Note in the directions--Instead of adding the chocolate Kiss after baking (as most recipes recommend), place the chocolate on the cookie for the last two minutes of baking. The brief amount of heat effectively stabilizes the exterior of the candy.These cookies are perfect any chocolate/peanut butter lover. Not a fan of peanut butter? Try the chocolate version. You can get pretty creative with these cookies. Some of the possibilities? Try the hugs, white chocolate kisses, or even the cute little candy cane kisses. If you like nuts, the kisses with almonds would be delicious too.

Peanut Blossom Cookies
Cook's Country

Makes about 8 dozen

Any Hershey's Chocolate Kiss—dark, milk, white, or "Hugs"—works in this recipe. For best results, the cookies should be baked on the middle rack, one baking sheet at a time. This recipe can be cut in half.

2 3/4 cups all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup roasted salted peanuts
16 tablespoons unsalted butter (2 sticks), softened but still cool, plus extra for greasing pan
3/4 cup packed dark brown sugar
3/4 cup granulated sugar
1 cup creamy peanut butter
2 large eggs , at room temperature
2 teaspoons vanilla extract
96 Hershey's Chocolate Kisses (from two 1-pound bags), ready-to-use or wrappers removed

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line two baking sheets with parchment paper.
2. Whisk 1 3/4 cups flour, salt, baking soda, and baking powder together in medium bowl. Process remaining 1 cup flour and peanuts in food processor until ground, about fifteen 1-second pulses, then stir into flour mixture.
3. Beat butter and sugars together in large bowl with electric mixer at medium-high speed until fluffy, about 3 minutes. Add peanut butter and continue to beat until combined. Add eggs, one at a time, beating after each addition, until incorporated, about 30 seconds, then beat in vanilla, stopping to scrape down sides of bowl, if necessary. Reduce speed to low, add flour mixture in two batches, and mix until incorporated. Cover bowl and refrigerate dough until stiff, about 30 minutes.
4. Roll 1-inch balls of dough and space 2 inches apart on baking sheet. Bake until just set and beginning to crack, 9 to 11 minutes, rotating baking sheet from front to back halfway through baking (while cookies are baking, place additional balls of dough on second baking sheet). Working quickly, remove baking sheet from oven and firmly press one Kiss in center of each cookie. Return baking sheet to oven and bake until lightly golden, about 2 minutes. Transfer baking sheet to wire rack to cool for 5 minutes, then transfer cookies directly to wire rack to finish cooling. Repeat rolling and baking remaining cookies. Cool completely. (Cookies will be cool enough to eat after about 30 minutes, but Kisses will take 2 hours to set completely.)

Triple Chocolate Kiss Cookies
adapted slightly from Hershey's

48 HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S KISSES WITH ALMONDS Brand Milk Chocolates
1/2 cup (1 stick) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
1 tablespoon milk
2-1/4 cups all-purpose flour
1/3 cup HERSHEY'S Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
Directions:1. Remove wrappers from chocolate pieces. Heat oven to 350°F. 2. Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended. Add eggs and milk; beat well. 3. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in chocolate chips. Shape dough into 1-inch balls. Place on ungreased cookie sheet. 4. Bake about 8 -10 minutes rotating sheets halfway through . Gently press chocolate piece in center of each cookie; place back in oven and cook for 2 more minutes. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Posted by: Sallie & Julia

Chocolate Turtle Cookies

This is another new favorite from last year that I found on My Kitchen Cafe. Another classic combo, this time chocolate and caramel. The chocolate flavor is fabulous and the creamy caramel combined with the crunchy pecans is a winner! I love how pretty they look too.

Chocolate Turtle Cookies

adapted slightly from Cook's Country

1 cup all-purpose flour

1/3 cup cocoa powder

1/4 teaspoon salt

8 tablespoons butter, softened

2/3 cup sugar

1 large egg, separated, plus 1 egg white

2 tablespoons milk

1 teaspoon vanilla extract

1 cup chopped pecans, chopped fine

14 soft caramel candies

3 tablespoons heavy cream

Adjust oven rack to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners. Combine flour, cocoa, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until fluffy, about 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Refrigerate dough until firm, at least 1 hour.Whisk egg white(s) in another bowl until frothy. Place pecans in another bowl. One at a time, roll dough into 1-inch balls, dip in egg whites, then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using teaspoon measure, make indentation in center of each ball. Bake until set, 10 to12 minutes, switching and rotating sheets halfway through baking.Meanwhile, microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently press existing indentations with teaspoon measure. Fill each with 1/2 to 1 teaspoon caramel mixture. Cool 5 minutes, then transfer to wire rack and cool completely. Makes about 28 cookies.

Stay tuned....because we have so many delicious recipes we want to share, we will be posting bonus recipes every weekend.

Posted by: Sallie & Julia

Chocolate Peppermint Cookies

If I had to choose my top ten all time favorites cookies, these would be one of them. I spied these in an issue of Martha Stewart's Living Magazine last year and they are a must have on my list now. Not only do they look beautiful, they taste amazing. I will warn you up front that they do take some time to prepare, but they are so worth it!

Chocolate Peppermint Cookies

Martha Stewart Living

Ingredients

1 cup all-purpose flour, plus more for surface
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 1/2 ounces (5 tablespoons) unsalted butter, softened
3/4 cup sugar
1 large egg
1 large egg yolk
3/4 teaspoon pure peppermint extract
8 large candy canes or 30 peppermint candies, crushed
2 pounds white chocolate, coarsely chopped

Directions
Preheat oven to 325 degrees. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add egg, then yolk, beating well after each addition. Beat in peppermint extract. Slowly add flour mixture, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).
Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness. Freeze until firm, about 15 minutes. Using a 2-inch round cutter, cut out circles, and place 1 inch apart on parchment-lined baking sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes. Repeat with remaining disk.
Bake until cookies are dry to the touch, about 12 minutes. Transfer parchment, with cookies, to wire racks, and let cool. (Undecorated cookies will keep, covered, for up to 3 days.)
Sift crushed candy, and separate larger pieces from dust, reserving both. Melt chocolate in a heatproof bowl set over a pot of gently simmering water. Remove from heat. Dunk cookies into melted chocolate. Using a fork, turn to coat, let excess drip off, and gently scrape bottom against edge of bowl. Place on parchment-lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top. Repeat, sprinkling half the cookies with pieces and the rest with dust. Refrigerate until set, up to 3 hours. Decorated cookies are best served the same day. (I froze them last year and took them out as needed. They were just as delicious as they day they were made.) The recipe says it makes 6 dozen but when I made them I only got about 3 dozen.

Posted by: Sallie

White-Chocolate Cherry Shortbread

We're so excited to start posting some of our favorite Christmas treats. From cookies to candy, breads and cakes there are so many delicious holiday goodies. It's hard to choose. Christmas is such a special holiday for us. As far back as we can remember our Mom spent what seemed like weeks in the kitchen making all different kinds of treats that we would deliver to teachers, neighbors and friends. When we got old enough we started helping and this is where our love for cooking began. Luckily we still live close enough to carry on this tradition in our own families. We still get together every year and make our Christmas plates together. Some of our recipes go back to the days with our Mom and others, like the one we're posting today, are new favorites.

Julia made these cookies one year and brought them for Christmas. One bite and the whole family was hooked. They have that classic, buttery shortbread taste but the added flavors from the cherries and almond extract are just amazing. They are so festive looking with their red and white colors and the white chocolate and sprinkles add that special little touch. They look really pretty stacked in a clear cellophane bag tied with Christmas ribbons.

White-Chocolate Cherry Shortbread Cookies
Better Homes and Gardens

Ingredients
1/2 cup maraschino cherries, drained and finely chopped
2-1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 ounces white chocolate baking squares with cocoa butter, finely chopped (we always use white chocolate chips)
1/2 teaspoon almond extract
2 drops red food coloring (optional)
2 teaspoons shortening
White nonpareils and/or red edible glitter (optional)

Directions
1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.
6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months

Posted by: Sallie & Julia

Spiced Pumpkin Cookie Cakes

Sweet little pumpkin cookie cakes, sandwiched with orange cream cheese icing in the middle - autumnal whoopie pies. Think pumpkin gingerbread. I loved the bright flavor of the orange zest in the cream cheese icing. All of the recipes I've tried from the Sweet Melissa Baking Book seem to have unique touches that make them stand out from the crowd. (Like the toasted almonds in her lemon bars.) I didn't worry about using a pastry bag. Instead I just used a cookie scoop and used a frosting knife for the icing.. I also made mine slightly bigger than called for in the recipe.

Spiced Pumpkin Cookie Cakes

Sweet Melissa Baking Book

For the Cookie cakes:

1/2 cup firmly packed light brown sugar

1/2 cup granulated sugar

8 tablespoons(1 stick) unsalted butter, at room temperature

1/4 cup molasses

1 large egg

1 cup pumpkin puree fresh or canned

2 cups all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon freshly ground nutmeg

3/4 teaspoon kosher salt

1/2 cup whole milk

Confectioners sugar for dusting

For the cream cheese filling:

6 tablespoons unsalted butter, softened

6 tablespoons cream cheese, softened

3/4 cup confections' sugar

3/4 freshly grated orange zest ( about 1/2 orange)

1/2 teaspoon pure vanilla extract

Directions:

Before you start Position a rack int he center of your oven. preheat the oven to 350. Line a cookie sheet with parchment paper or aluminum foil.

In the bowl of an electric mixer fitted with the paddle attachment, mix together the brown and white sugars on low speed to get rid of any lumps. Add the butter, and beat together until light and fluffy, 1 to 1 1/2 minutes. Add the molasses and egg, and mix to combine. Scrape down the sides of the bowl. Add the pumpkin puree and mix to combine.

In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.

Add the flour mixture to the pumpkin mixture in the three batches, alternating with the milk. Mix well after each addition. Scrape down the sides of the bowl. Blend thoroughly, but do not over beat.

Using a pastry bag fitted with an Ateco #808 1/2 inch round pastry tip, pipe the dough into cookie cakes about 1 1/2 inch in diameter onto the prepared cookie Sheet. (Alternatively, drop the dough by rounded teaspoonfuls, onto the prepared cookie sheet or use a cookie scoop) Bake for 12 to 15 minutes, or until a wooden skewer inserted into the center of one of the cookies comes out clean.
Remove to a wire rack to cool completely before filling.

To make the Filling:In the bowl of and electric mixer fitted with the paddle attachment, combine the butter, cream cheese, confectioners' sugar, orange zest, and vanilla. Start mixing on low speed and then continue on medium speed until just fluffy and smooth, 2-3 minutes. Do not over beat.

To complete the cookie cakes:Turn half of the cookie cakes upside down onto a freshly lined cookie sheet. Using a pastry bag fitted with a 1/4 inch round pastry tip( she uses Ateco #801) (or using a resealable plastic bag with a corner cut off or a knife), pipe or place about 1 teaspoon of filling onto each upside-down cookie cake. Place the remaining cookie cake halves(right side up) on top.Refrigerate briefly until set, 15-20 minutes. Dust with confectioners' sugar before serving.Keep the cookie cakes refrigerated in an airtight container for up to 4 days.

Posted by: Sallie

Lunchbox Brownies

I have really been trying hard this year to make all of the kids lunch treats from scratch instead of buying the overpriced, packaged stuff at the store. And even though they're still treats, I just feel a little bit better having made them myself because I know exactly what went into them. These lunchbox brownies turned out perfect. Nice and sturdy and perfect for tucking into the kids lunch bags or for these cute little brownie sundaes. Next time I'll follow my instinct and use muffin tins. Although they came out of the pan okay, it would have been much easier using a muffin tin. You could also make a mini version using a mini muffin tin, just make sure to decrease your baking time. These are also open to lots of different topping ideas- nuts, chocolate chips, sprinkles, or toffee chips. The skies the limit!

Lunchbox Brownies

America's Test Kitchen

8 Tbsp. (1 stick) unsalted butter

3 oz. unsweetened chocolate, chopped coarse

2/3 cup all-purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

1 cup sugar

1 tsp. vanilla extract

1/2 cup pecans or walnuts, toasted and chopped or 1/2 cup any other toppings like mini chocolate chips, toffee chips,sprinkles etc. (optional)

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line and 8 in. square pan with a foil sling and grease the foil. Melt the butter and chocolate together in the microwave, stirring often, 1 to 3 minutes. Let the mixture cool slightly.

2. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the sugar, eggs, and vanilla. Whisk in the melted chocolate mixture until combined. Stir in the flour mixture until just incorporated.

3. Scrape the batter into the prepared pan, smooth the top, and sprinkle with the toasted nuts if using (or other topping). Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached 22 to 27 minutes, rotating pan halfway through baking.

4. Let the brownies cool completely in the pan, set on a wire rack, about 2 hours. Remove the brownies from the pan using the foil, cut into squares and serve.

For Muffin-tin Brownies:

Portion the brownie batter into a greased 12-cup muffin tin (about 3 tbsp. per cup), and bake as directed, reducing the baking time to 18-20 minutes.

Posted by: Sallie

Kitchen Sink Cookies

I'll admit, from the name and even the picture these cookies might not sound like much but once you taste them all that will change. These cookies have something for everyone from crisp rice cereal, chopped up candy bars, marshmallows and coconut to lots of vanilla and buttery brown sugar. As the description from the cookbook reads--"these cookies rock! They are funky, sticky, chewy, buttery, and crisp. The marshmallows and the cereal are part of their charm." Couldn't have said it better myself.

Kitchen Sink Cookies

A Passion For Baking

1/2 cup unsalted butter, softened

1/2 cup unsalted butter, melted and cooled

1 1/2 cups firmly packed light brown sugar

1/4 cup white sugar

1 1/2 tsp. pure vanilla extract

2 large eggs

2 cups all purpose flour

1 tsp. baking powder

1 /4 tsp. baking soda

1/4 tsp. salt

1 1/2 cups rolled oats

2 cups crisp rice cereal (like rice krispies)

1 1/2 cups miniature marshmallows

1/2 cups butterscotch chips or toffee bits (I used the toffee)

1 cup semi sweet chocolate chips

3/4 cup chopped milk chocolate bars (about 2 1/2 regular sized Hershey's bars)

1 cup sweetened shredded coconut, optional (I used this)

Preheat oven to 350 degrees. Stack two baking sheets together and line top sheet with parchment paper. (I did this for the first batch and then just did the second batch with one cookie sheet. They seemed to turn out better this way and seeing as I only have 4 cookie sheets and didn't want to be doing this all night opted for just one cookie sheet.)

In a mixer bowl, cream softened butter and melted butter with both sugars and vanilla. Add eggs, flour, baking powder, baking soda, and salt and blend well. Stir in oats, cereal, marshmallows, butterscotch or toffee chips, semi sweet chocolate chips, milk chocolate and coconut (if using) to make a well- blended cookie dough.

For each cookie, scoop 2-3 tablespoons of dough and place on prepared baking sheets, spacing 2 inches apart.

Bake 12-14 minutes until set all over. You should see crisp edges and some marshmallow leaking out. That is fine. Let cool on baking sheets. Makes 2-3 dozen.

Posted by: Sallie

Ginger Spice Cookies

A great classic cookie from the famous Paula Deen. Soft and sugary, the perfect after school snack or lunch box treat. The perfect Fall cookie. Eating them makes me want to whip up some chili and carve pumpkins.Next time I'm going to try adding white chocolate chips or dipping them in white chocolate. Or how about sandwiching them with some vanilla ice cream and a drizzle or two of caramel sauce.

Ginger Cookies

Paula Deen

3/4 cup vegetable shortening (I used Butter Flavored Crisco)

1 cup sugar

1 egg

1/4 cup molasses

2 cup sifted all-purpose flour

2 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

Additional sugar for rolling cookies

Directions
Preheat the oven to 350 degrees.
Line the cookie sheets with parchment paper or nonstick baking mats. Using electric mixers, at low speed, cream the shortening and sugar until thoroughly combined. Add the egg and molasses and beat until completely incorporated. Sift together the flour, baking soda, cinnamon ginger, cloves and salt and add to the mixture. Stir until combined. Roll the dough into balls about 1 inch in diameter. Roll the balls in sugar. Place 1/2 inch apart on the prepared cookie sheets. Flatten the balls slightly with fingertips. Bake for 12 minutes. Cool on wire racks.
Yield: about 3 dozen

Posted by: Sallie

Snickerdoodles

I was surprised to find I haven't yet posted a recipe for Snickerdoodles. A classic cookie that also happen to be my husband and father in law's favorite. My Father In Law did us a huge favor so to show my thanks I whipped up a batch of these. These cookies turn out soft and chewy with a generous coating of cinnamon sugar. Yum!

Snickerdoodles

1 3/4 cups sugar
1 tablespoon ground cinnamon
2 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon table salt
8 tablespoons unsalted butter (1 stick), softened
1/2 cup vegetable shortening
2 large eggs

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Combine 1/4 cup of the sugar and the cinnamon in a shallow dish for coating and set aside. Whisk the flour, cream of tartar, baking soda, and salt together in a large bowl and set aside.
2. Beat the butter, shortening, and remaining 1 1/2 cups sugar together in a large bowl using an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until incorporated, about 30 seconds, scraping down the bowl and beaters as needed.
3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Give the dough a final stir with a rubber spatula to make sure it is combined.
4. Using wet hands, roll 2 tablespoons of dough at a time into balls, then roll in the cinnamon sugar to coat and lay on two parchment-lined baking sheets, spaced about 2 1/2 inches apart. Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking.
5. Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

To Make Ahead
The dough can be made through step 3 and either covered tightly with plastic wrap and refrigerated for up to 3 days or frozen. To freeze the cookie dough, portion into individual balls, roll in the cinnamon and sugar, and freeze on a parchment- or wax-paper-lined plate (don't let them touch or they will fuse together) until completely firm, 2 to 3 hours. When ready to bake, reduce the oven temperature to 300 degrees and increase the baking time to 17 to 22 minutes.

Thick and Chewy M & M Cookies

This is the Cook's Illustrated version of Chewy Chocolate Chip Cookies. I was making them for kids so I decided to swap out half the chocolate chips for M & M's. I've made them before and was happy to be reminded of how much I like them. They make a thick, chewy cookie, just like you'd get at the bakery and they are delicious. To keep them nice and chewy make sure you let them cool completely on the cookie sheet.

Thick and Chewy Chocolate Chip Cookies

Cook's Illustrated

Printable Version
2 1/8 cups bleached all-purpose flour (about 10 1/2 ounces)
1/2 teaspoon table salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
1 cup brown sugar (light or dark), 7 ounces
1/2 cup granulated sugar (3 1/2 ounces)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 - 2 cups chocolate chips or chunks (semi or bittersweet. Or use 1 c. chocolate chips and 1 cup M & M's.

Instructions
1. Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
3. Form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough’s uneven surface. Place formed dough onto one of two parchment paper-lined 20-by-14-inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.)
4. Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container. Makes 18 cookies.

*I just baked one batch at a time and left them in the same position the whole time.*