CHOCOLATE PEANUT BUTTER BLOSSOM COOKIES
Give traditional peanut butter blossoms a decadent update with a chocolate-peanut butter dough topped with a dark chocolate kiss.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 42m
Yield 54
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Line two cookie sheets with Reynolds® Parchment Paper.
- Beat the shortening and peanut butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking powder, and baking soda. Beat until combined, scraping the sides of the bowl occasionally. Beat in the egg, milk, and vanilla until combined. Beat in as much of the flour and cocoa powder as you can with the mixer, using a wooden spoon at the end if necessary.
- Place the granulated sugar in a small bowl. Shape the dough into 1-inch balls. Roll the balls in sugar to coat. Place the balls 2 inches apart on the prepared cookie sheets.
- Bake 10 to 12 minutes or until edges are firm. Immediately press a dark chocolate candy into the center of each cookie. Slide the parchment with the cookies on it to a wire rack; cool completely.
Nutrition Facts : Calories 100.5 calories, Carbohydrate 12 g, Cholesterol 4.2 mg, Fat 5.4 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 2 g, Sodium 25.6 mg, Sugar 8.2 g
NO-BAKE CHOCOLATE COCONUT COOKIES
These are super yummy and super easy! The combination of the chocolate, coconut, and oats is wonderful. No baking required! These also freeze well.
Provided by Tammy Oberlin
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 6
Steps:
- Line a baking sheet with waxed paper.
- Mix oats and coconut in a large bowl until thoroughly combined.
- Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Bring to a boil and cook for 2 minutes, stirring constantly. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoon onto prepared baking sheet; let cookies cool and harden. Store in an airtight container.
Nutrition Facts : Calories 157 calories, Carbohydrate 26.4 g, Cholesterol 0.4 mg, Fat 5.6 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 1.8 g, Sodium 55.7 mg, Sugar 18.2 g
CHOCOLATE BLOSSOMS
These are great little cookies that look very pretty when baked, they are kind of like Chocolate Crinkles.
Provided by MELANIEKEETON
Categories Desserts Cookies Chocolate Cookie Recipes
Time 2h40m
Yield 24
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together the butter and cocoa until smooth. Beat in the sugar, eggs and vanilla until well blended. Combine the flour, baking soda and salt; gradually blend into the chocolate mixture to form a dough. Cover dough and chill for at least 2 hours or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll dough into 1 inch balls and roll the balls in the confectioners' sugar. Place cookies 3 inches apart onto the prepared cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, until the tops of the cookies have cracked. remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 82.2 calories, Carbohydrate 14.3 g, Cholesterol 20.6 mg, Fat 2.5 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 1.4 g, Sodium 96.5 mg, Sugar 9.6 g
COCO BLOSSOM
Make and share this Coco Blossom recipe from Food.com.
Provided by Boomette
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Shake all ingredients in a cocktail shaker with ice.
- Strain into a parfait glass.
- You can also add ice or a splash of soda to make fizzy.
Nutrition Facts : Calories 19.5, Fat 1.1, SaturatedFat 0.7, Cholesterol 4.3, Sodium 14.9, Carbohydrate 1.4, Protein 1
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