Ingredients:
½ cup (1 stick) unsalted butter
12 oz. semi-sweet chocolate chips
1 ½ cups flour
¼ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
¼ teaspoon salt
1 ¼ cup brown sugar
3 eggs
1 ½ teaspoons vanilla extract
25 marshmallows
Icing:
2 cups powdered sugar
4 tablespoon (half stick) unsalted butter, melted
¼ cup unsweetened cocoa powder
¼ cup hot water
½ teaspoon vanilla extractDirections:
1. In a medium saucepan (or in a microwave safe bowl, using 50% power), melt the butter and chocolate, stirring frequently. Once melted, set aside to cool slightly.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
3. In the bowl of an electric mixer, beat the sugar, eggs and vanilla on low speed until well combined.
4. Add the cooled chocolate mixture and blend until just combined.
5. While mixing, add the flour mixture slowly and blend until just combined. Scrape down the sides of the bowl, then cover the dough and refrigerate about 1 hour.
6. Preheat oven to 325° and line 2 baking sheets with parchment paper or a silpat type liner. Use a tablespoon (or a tablespoon sized cookie scoop) to scoop the dough, then roll the dough in your hands to create balls. Arrange the balls about 2 inches apart on your baking sheets, then flatten slightly. Bake cookies about 12 minutes.
7. While the cookies bake, cut the large marshmallows in half (crosswise). When the cookies have baked, remove from oven and press one marshmallow half (cut side down) into the center of each cookie. Return the cookies to the oven and bake another 2-3 minutes. Allow the pan of cookies to cool a few minutes, then transfer cookies to cooling rack.
8. Prepare cookie icing by combining all ingredients in a medium bowl and mixing together with a whisk. Place wire cooling rack (with cookies on it) over a baking sheet (to catch any excess icing). Spoon a small amount of icing onto the top of each marshmallow, and use the back of the spoon to spread it a bit. After icing just a couple cookies, top with sprinkles before the icing dries.
9. Allow icing to set up about 30 minutes before serving.
Chocolate Chip Cookies
Ingredients:
1 cup (2 sticks) butter, softened
¾ cup brown sugar
¼ cup white sugar
1 small package of instant vanilla
pudding mix
2 eggs
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 package (12 oz) milk chocolate chips
1 package (12 oz) milk chocolate chips
Directions:
1. Preheat oven to 375˚
2. Beat the butter, both sugars, pudding mix, eggs, and
vanilla in a large bowl.
3. Beat until creamy and fluffy
4. Slowly mix in flour and baking soda
5. Stir in chocolate chips
6. Drop by tablespoons onto an un-greased cookie sheet.
7. Bake for ONLY 9-10 minutes. Remove from oven and let
cool about 10 minutes. Do not transfer to cooling rack. German Chocolate Cake Cookie
Ingredients:
1 box German
Chocolate cake mix
1 stick
butter (melted)
2 eggs
1 cup
shredded sweetened coconut
½ cup diced
pecans
1 cup Kraft© caramel
bits
1 cup
chocolate chips or chunks
Directions:
1. Preheat oven to 350°. Prepare baking sheet with parchment paper
2. In a large mixing bowl melt butter. I generally microwave mine for about 40 seconds.
3. Pour the cake mix on top of the hot butter and then add eggs. This keeps from making scrambled eggs immediately
4. Mix together. The batter will be thick and sticky
5. Add in the coconut, caramel, chocolate and pecans. Stir well to mix
6. Drop rounded spoonfuls onto parchment paper and bake for 10-12 minutes
Brown Butter Snicker-doodles
Ingredients:
2 ½ cups all-purpose
flour
1 teaspoon
baking soda
2 teaspoons
cream of tartar
½ teaspoon
cinnamon
¼ teaspoon
of salt
2 sticks (1
cup) unsalted butter
1 ¼ cup
packed dark brown sugar
½ cup
granulated sugar
1 large egg,
plus 1 egg yolk
1 teaspoon
vanilla extract
1 tablespoon
plain Greek yogurt
Rolling Mixture:
¼ cup sugar
2 teaspoons cinnamon
Directions:
1. Whisk together the flour, baking soda, cream of tartar, ½ teaspoon cinnamon, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple minutes the butter will begin to brown on the bottom of the pan; continue to whisk and remove as soon as the butter begins to have a nutty aroma. Set aside to cool.
2. Mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low speed until combined.
3. Chill your dough for 3 hours or as long as possible in the refrigerator. I refrigerate mine overnight for "puffy" snicker doodles. You want the dough cold.
4. Preheat the oven to 350°.
5. Roll the dough into balls. After mixing the rolling ingredients together, roll the dough into the cinnamon/sugar.
6. Bake cookies 8-11 minutes or until the edges of the cookies turn golden brown.
7. Remove from baking sheet and place on a cooling rack.
