Grammys Chocolate Cookies Recipes

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GRAMMY SHARON'S CHOCOLATE NO-BAKE COOKIES



Grammy Sharon's Chocolate No-Bake Cookies image

Yummy, yummy, yummy with minimal prep time and no baking!

Provided by TeaPotsOn

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 45m

Yield 30

Number Of Ingredients 7

½ cup butter
2 cups white sugar
½ cup milk
3 tablespoons unsweetened cocoa powder
½ cup peanut butter
1 tablespoon vanilla extract
3 cups quick-cooking oats

Steps:

  • Melt butter in a large saucepan over medium heat; add sugar, milk, and cocoa powder. Bring mixture to a boil, about 5 minutes; stir in peanut butter until melted, about 5 minutes. Return mixture to a boil and turn heat to low; simmer, stirring constantly, for 2 minutes. Remove saucepan from heat; stir in vanilla extract.
  • Fold oats into mixture until thoroughly mixed. Drop mixture by spoonfuls onto a sheet of waxed paper; cool to room temperature.

Nutrition Facts : Calories 139.2 calories, Carbohydrate 20.2 g, Cholesterol 8.5 mg, Fat 5.9 g, Fiber 1.3 g, Protein 2.4 g, SaturatedFat 2.6 g, Sodium 43.8 mg, Sugar 14.1 g

GRAMMY'S CHOCOLATE COOKIES



Grammy's Chocolate Cookies image

This is a wonderful cookie with lots of cocoa and butter. Easy to make!

Provided by Nancy Allen

Categories     Chocolate

Time 1h20m

Number Of Ingredients 9

2 c plus 2 tbsp. all purpose flour
3/4 c unsweetened dutch process cocoa powder
1 tsp baking soda
1/2 tsp salt
1 1/4 c (2 1/2 sticks) unsalted butter, room temperature
2 c granulated sugar
2 large eggs
2 tsp pure vanilla extract
sugar, for rolling

Steps:

  • 1. Sift together flour, cocoa powder, baking soda, and salt into a bowl.
  • 2. In a bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla, and beat to combine. Reduce speed to low, and gradually add flour mixture; beat to combine. Form dough into a flattened disk, wrap with plastic wrap, and chill until firm, about 1 hour.
  • 3. Preheat oven to 350F. Shape dough into 1 1/4 inch balls. Roll each ball in sugar. Place on baking sheets lined with parchment paper, about 1 1/2 inches apart. Bake until set, 10 to 12 minutes, rotating halfway through. After you remove from oven let cool on sheet for 5 minutes, Transfer to a rack to cool completely. Cookies can be stored between layers of parchment paper in an airtight container at room temerature for up to 1 week.

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