STUFFED CHOCOLATE CHIP COOKIES RECIPE BY TASTY
If there's one thing you can never have too many of, it's cookie recipes. And while we have nothing against a basic oatmeal raisin or sugar cookie, sometimes you just want to make something a bit more special. For that, there are these stuffed chocolate chip cookies. Imagine: Your favorite chocolate chip cookie stuffed with anything from caramel to peanut butter and topped with potato chips, pretzels, marshmallows, and sprinkles galore.
Provided by Claire Nolan
Categories Desserts
Yield 8 large cookies
Number Of Ingredients 24
Steps:
- In a medium saucepan over medium heat, melt the butter and toast for about 5 minutes until it turns brown and smells nutty. Pour the brown butter into a large bowl. Let sit for 30 minutes to cool before starting to make the dough.
- To the bowl with the cooled butter, add the granulated sugar, brown sugar, vanilla, and yogurt. Using an electric hand mixer or stand mixer, beat for 2-3 minutes until fluffy.
- Add the egg and egg yolk and beat again until fluffy and well-combined.
- In a separate large bowl, whisk together the flour, baking soda, and salt. Sift ⅓ of the dry ingredients at a time into the wet ingredients. Beat just until incorporated, then scrape down the sides of the bowl with a rubber spatula between each addition. Make sure not to overmix.
- Add the chocolate chips and mini chocolate chips to the dough and gently fold just to incorporate. Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours. You can also store the stuffings in the fridge so they're easier to work with later.
- Preheat the oven to 350˚F (180˚C). Line a baking sheet (or 2) with parchment paper.
- Using an ice cream scooper, scoop out 3 tablespoons of chilled dough and flatten out into a ¼-inch (6 mm) thick circle.
- Add 1 tablespoon of your stuffing of choice, such as caramel, cookie butter, chocolate hazelnut spread, or peanut butter, to the center of the dough round, and fold the edges of the dough around the stuffing. Seal tightly and roll into a ball. Repeat with the rest of the dough and stuffings.
- To the outside of the cookie dough balls, add your choice of toppings, such as mini marshmallows, chopped candy bar, chocolate chips, crushed chocolate sandwich cookies, white chocolate chips, rainbow sprinkles, pretzel pieces, or crushed potato chips. Press the toppings firmly into the dough, so they don't fall off. Repeat with the remaining stuffed cookie dough balls.
- Place the stuffed and decorated cookie dough balls onto the prepared baking sheet approximately 3 inches (7 cm) apart, so the cookies don't spread into one another. You may need to use 2 baking sheets.
- Bake for 11-14 minutes, or until the cookies are golden brown and evenly spread.
- Cool on a cooling rack for 10 minutes before devouring!
- Enjoy!
Nutrition Facts : Calories 803 calories, Carbohydrate 96 grams, Fat 43 grams, Fiber 3 grams, Protein 9 grams, Sugar 59 grams
COOKIES FROM ZIMBABWE
Posted for the Zaar World Tour to Africa. I have yet to make these but I there is sweet potato bread, pie, biscuits and cake...why not cookies?
Provided by LAURIE
Categories Drop Cookies
Time 17m
Yield 60 cookies
Number Of Ingredients 15
Steps:
- Cream together butter and sugar in bowl. Blend in lemon zest, nutmeg, honey and egg. Fold in sweet potato.
- In separate bowl. sift flour, baking powder, baking soda and salt.
- Add it to the first mixture and blend well.
- Arrange cookie dough by rounded teaspoons on ungreased cookie sheet.
- Bake at 350 degrees for 7 minutes.
- To make glaze, use a wooden spoon to combine all ingredients in glass container until smooth.
- Add more water by the drop until glaze is easy to spread on cooled cookies.
ZIMBABWE COOKIES
Make and share this Zimbabwe Cookies recipe from Food.com.
Provided by mybenz92
Categories Dessert
Time 27m
Yield 60 Cookies
Number Of Ingredients 16
Steps:
- 1.
- Cream together butter and sugar in bowl. Blend in lemon zest, nutmeg, honey and egg. Fold in sweet potato.
- 2.
- In separate bowl. sift flour, baking powder, baking soda and salt.
- 3.
- Add it to the first mixture and blend well.
- 4.
- Arrange cookie dough by rounded teaspoons on un-greased or wax-papered cookie sheet.
- 5.
- Bake at 350 degrees for 7 minutes.
- 6.
- To make glaze: Use wooden spoon or whisk to combine all ingredients in glass container until smooth.
- 7.
- Add more water by the drop until glaze is easy to spread on cooled cookies.
Nutrition Facts : Calories 60.1, Fat 2.2, SaturatedFat 1.4, Cholesterol 8.5, Sodium 59.6, Carbohydrate 9.5, Fiber 0.2, Sugar 5.1, Protein 0.7
ALMOND MARZIPAN COOKIE
This is a delicious, traditional cookie that my grandmother made every Christmas. I have fond memories of my mother showing me how she made them, just like grandma.
Provided by Carol
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 9h20m
Yield 60
Number Of Ingredients 9
Steps:
- Mash the butter into the flour in a mixing bowl with a pastry cutter or forks until it resembles small peas. Gradually add ice-cold water into the mixture, stirring lightly until the mixture is moist enough to form a ball. Place the pastry ball into a bowl and cover with plastic wrap. Mix almond paste, sugar, eggs, and almond extract in a separate bowl. Cover bowl with plastic wrap. Refrigerate both mixtures 8 hours to overnight.
- Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
- Divide the pastry into 10 portions. Using a rolling pin, roll each portion into long strips measuring about 4x12 inches. Divide the almond paste mixture into 10 portions; use your hands to form each portion into a snake shape. Place each almond 'snake' into the center of each pastry strip. Fold the dough over and seal the seam, also closing the ends. A little water will help to hold the seal. Arrange the rolls seam side down onto the baking sheets. Cut slits into the rolls with scissors every 2 inches.
- Beat egg white and water together in a small bowl; brush over the pastry rolls to coat.
- Bake in preheated oven until lightly browned, 20 to 25 minutes. Set aside to cool completely before slicing.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 16.7 g, Cholesterol 21.7 mg, Fat 8.5 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 4.1 g, Sodium 47.4 mg, Sugar 6.7 g
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