CHOCOLATE-DIPPED COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield about 24 cookies
Number Of Ingredients 8
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to medium low; beat in the flour mixture in 2 batches until combined.
- Transfer the batter to a resealable plastic bag and snip the corner to create a 1/2-inch opening. Pipe the batter into 1/2-by-3-inch strips, about 2 inches apart, on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden around the edges, about 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
- Line a baking sheet with parchment. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Dip the cookies halfway in the chocolate, letting the excess drip off, then place on the prepared baking sheet. Refrigerate until the chocolate just sets, 10 to 15 minutes.
SPECULOOS CHOCOLATE CHIP COOKIES
Number Of Ingredients 13
Steps:
- Preheat the oven to 180 C (350 F) and line a few trays with baking paper.
- Using a stand mixer fitted with the paddle attachment, cream the butter and sugars together until light and fluffy.
- Add the egg, yolk and vanilla one at a time, beating until combined between each addition. Beat in the Speculoos until incorporated.
- On a low speed, beat in the flour, soda, cornflour, salt and cinnamon, until just combined. Stir through the chocolate chips.
- Use a medium cookie scoop or large tablespoon to drop balls of cookie dough on the lined trays. I tend to bake a few right away, but this dough also works very well if you chill the scooped balls overnight, or you can freeze them for later baking.
- Bake for 9 - 10 minutes, until just golden around the edges. Allow to cool on trays.
- Makes 20 cookies.
- Happy baking!
CHOCOLATE-DIPPED SHORTBREAD COOKIES
Party time! Rich and buttery cookies are dipped for an extra treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 48
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with spoon. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons butter or margarine, softened.)
- Roll dough 1/2 inch thick on lightly floured surface. Cut into small shapes by hand or use cookie cutters. Place 1/2 inch apart on ungreased cookie sheet.
- Bake 14 to 16 minutes or until set and bottoms are light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 1 1/2 minutes or until melted; stir until smooth. Dip half of each cooled cookie into melted chocolate. Place on waxed paper until chocolate is set.
Nutrition Facts : Calories 70, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 25 mg, Sugar 2 g, TransFat 0 g
CHOCOLATE-DIPPED COOKIES
This tender, flavorful cookie from our Test Kitchen is made even better by being dipped in chocolate. The contrasting drizzle is a fancy finishing touch.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Stir in almonds and chocolate chips. Cover and refrigerate for 2 hours. Divide dough in half. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 3 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool., Dip half of the cookies in white coating; allow excess to drip off. Place on waxed paper. Repeat with remaining cookies in dark chocolate coating. , Place milk chocolate coating in a resealable plastic bag; cut a small hole in one corner of the bag. Pipe designs on cookies. Let stand for 30 minutes or until set.
Nutrition Facts : Calories 247 calories, Fat 14g fat (10g saturated fat), Cholesterol 17mg cholesterol, Sodium 82mg sodium, Carbohydrate 31g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
SPECULOOS COOKIES & HOMEMADE COOKIE BUTTER RECIPE BY TASTY
Here's what you need: cinnamon, ground nutmeg, ground cloves, ground ginger, ground cardamom, white pepper, ground anise, flour, salt, baking powder, spice blend, butter, dark brown sugar, sugar, egg, cookies, evaporated milk, sweetened condensed milk, butter
Provided by Pierce Abernathy
Categories Snacks
Yield 20 cookies
Number Of Ingredients 19
Steps:
- To make the splice blend, combine spices in a small bowl and mix until evenly distributed.
- To make the cookies, combine flour, salt, baking powder, and spice blend in a large mixing bowl,. Mix until blended.
- In a new large bowl, mix together the butter, sugar, and brown sugar. Mix in the egg.
- Add the flour mixture and combine until well mixed and dough forms.
- Remove dough from bowl and wrap with plastic wrap. Refrigerate for 2-6 hours.
- On a floured surface, roll out the dough to a ⅛- to ¼-inch (3mm - 6mm) thickness.
- Cut the dough into desired cookie shape.
- Optional: use speculoos style cookie molds to shape cookies.
- Place cookies on parchment covered baking tray and bake at 350°F (175°C) for 12-14 minutes.
- To make the cookie butter, combine cookies, condensed milk, evaporated milk, and butter in a food processor.
- Blend until peanut butter texture forms.
- Enjoy!
Nutrition Facts : Calories 226 calories, Carbohydrate 27 grams, Fat 12 grams, Fiber 0 grams, Protein 3 grams, Sugar 15 grams
CHOCOLATE-DIPPED SPUMONI COOKIES
I combined my favorite cookie and ice cream into one dessert. With so many delicious flavors going on, it's hard to eat just one. - Erica Ingram, Lakewood, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in 1 cup each pistachios and cherries., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate, allowing excess to drip off; sprinkle with remaining pistachios and cherries. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 105 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 65mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
NO-BAKE SPECULOOS TRUFFLE COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield about 18 cookies
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper. Pulse the graham crackers in a food processor until finely ground but not powdery. Transfer 1/3 cup of the crumbs to a large bowl. Add the cookie butter to the remaining crumbs in the food processor and pulse, scraping down the side of the processor if needed, until combined and the mixture starts forming a ball. Add to the bowl with the graham cracker crumbs and mix until combined.
- Roll tablespoonfuls of dough into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate until cold and firm, at least 1 hour or overnight.
- Combine the white chocolate chips and coconut oil in a large microwave-safe bowl. Microwave in 30-second intervals, stirring, until smooth. One at a time, gently drop each cookie into the melted chocolate, turning to coat completely. Remove with a fork, allowing the excess chocolate to drip off, then return to the baking sheet. (If the chocolate gets too thick, return to the microwave.) Decorate with nonpareils. Let set, 30 minutes.
SPECULAAS COOKIES
A delicious, traditional Dutch holiday cookie that tastes similar to gingerbread. Simple, quick, wonderful! As we Dutchies say, 'eet smakelijk!'
Provided by xcgrl604
Categories World Cuisine Recipes European Dutch
Time 30m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Dust 2 baking sheets with flour.
- Combine brown sugar and butter together in a bowl; beat with an electric mixer until light and fluffy. Beat in egg, cinnamon, baking powder, cloves, and nutmeg. Mix in flour, 1 cup at a time, until dough comes together.
- Shape dough into cookies by hand or using cookie cutters. Arrange on the prepared baking sheet.
- Bake in the preheated oven until firm but not hard, about 10 minutes. Transfer to a wire rack to cool.
Nutrition Facts : Calories 163 calories, Carbohydrate 21.1 g, Cholesterol 28.1 mg, Fat 8.1 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 5 g, Sodium 27.3 mg, Sugar 8.9 g
CHOCOLATE-DIPPED SPRITZ COOKIES
A holiday favorite, great taste and presentation on a cookie plate. Easy and ooh so good! Found in a Taste of Home cookie book
Provided by Tracy H.
Categories Dessert
Time 22m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter and sugar in mixing bowl.
- Beat in egg and vanilla.
- Combine flour, salt and baking soda, gradually add to creamed mixture.
- Using a cookie press, press dough onto ungreased cookie sheet.
- Bake at 375° for 7-9 minutes.
- Original recipe says not to let brown but I prefer it when the edges are slightly brown, it makes the bottoms nice and crispy.
- Remove to cooling rack and let cool completely.
- Melt confectionary coating and dip each cookie half way and sprinkle with finely ground nuts or sprinkles.
- I usually do half semi sweet chocolate and half white chocolate and sprinkle with holiday colored non periels.
- Let harden on wax paper.
CHOCOLATE-DIPPED SPECULOOS COOKIES
I love the spice blend in these Speculoos. Based on a recipe from Joseph Poupon of Patisserie Poupon in Georgetown, Va., who says this is a French cookie. Roll the dough thin for crisp wafers. Optionally, dip the baked wafers in chocolate to coat half the cookie. MAKE AHEAD: The dough needs to be refrigerated for at least 1 hour and preferably overnight. The cookies can be stored in an airtight container at room temperature for up to 1 week or frozen (without the chocolate coating) for up to 1 month. Makes 70 to 84 small, thin cookies
Provided by treehuggingmom
Categories Dessert
Time 2h15m
Yield 80 cookies
Number Of Ingredients 13
Steps:
- Combine butter and sugar in mixer about 5 minutes on medium, until smooth and lightened in color, scraping bowl as needed.
- Sift together flour and baking powder and add to mixer.
- Add the 1/2 egg, milk, spices, salt and orange zest. Beat on low speed until a dough forms that pulls away from the sides of the bowl. The dough should be wonderfully fragrant and not sticky.
- Divide the dough in half. Roll each half between two large pieces of parchment paper into a rectangle with an even thickness of 1/8 inch. Slide each half onto a large baking sheet and refrigerate for at least 1 hour and preferably overnight (so the flavors meld). Alternatively, chill to let the flavors meld, then roll out when ready to use.
- Preheat the oven to 375 degrees with the oven rack in the middle of the oven. Line several baking sheets with parchment paper or silicone liners.
- Working with one sheet of dough at a time, cut the dough into 1 1/2-inch squares and transfer to the lined baking sheets; space 1 inch apart. Scraps can be rerolled and rechilled as needed.
- Bake one sheet at a time for 10 to 12 minutes, starting to check after 10 minutes, until the wafers are evenly browned. Cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. Repeat to use all of the dough.
- For the optional chocolate coating: Microwave chocolate on LOW for 10 seconds at a time, checking between each cooking segment to make sure the chocolate does not go above 82 to 85 degrees. If the chocolate becomes too hot, stir in an extra bit of finely chopped chocolate to reduce the temperature.
- The chocolate will be ready when it is soft enough to stir; stir until smooth and almost pourable.
- Dip a corner or half of each cookie into the chocolate, then place on waxed paper to let the chocolate set.
Nutrition Facts : Calories 76.2, Fat 3.8, SaturatedFat 2.4, Cholesterol 8.1, Sodium 11.7, Carbohydrate 10.2, Fiber 0.6, Sugar 4.1, Protein 1.1
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