NO-BAKE CHOCOLATE-PEANUT BUTTER COOKIES
My great aunt Pat makes these cookies every year during the holidays. She always has them on hand for drop-in guests and puts them on the dessert buffet at our family Christmas Eve party. I like making multiple batches and storing them in holiday tins for gifts. Be careful, they're addictive! You might want to make an extra batch (or two).
Provided by Katie Lee Biegel
Categories dessert
Time 1h30m
Yield 30 sandwich cookies
Number Of Ingredients 4
Steps:
- Line a baking sheet with parchment. Spread a generous 1 teaspoon peanut butter onto half of the crackers and then top with the remaining crackers. Place on the prepared baking sheet and refrigerate until the peanut butter is firm, 20 to 30 minutes.
- Put the chocolate chips in a microwave-safe bowl and microwave on medium in 15-second intervals, stirring after each interval, until melted, 1 minute 15 seconds to 1 minute 30 seconds. Use 2 forks to dip each sandwich into the melted chocolate until completely coated. If the chocolate starts to stiffen, return it to the microwave. After dipping in chocolate, decorate with red or green sprinkles.
- Put the sandwich cookies back on the baking sheet. Refrigerate until firm, about 30 minutes. Store in an airtight container at room temperature for up to 1 week.
SECRET INGREDIENT (MISO!) CHOCOLATE CHIP COOKIES
Provided by Katie Lee Biegel
Categories dessert
Time 1h40m
Yield 24 to 30 cookies
Number Of Ingredients 10
Steps:
- Beat both sugars and butter together in a medium bowl with an electric mixer until creamy. Add egg, miso and vanilla and beat until well mixed. Add flour and baking soda and mix until just combined. Stir in chocolate chips. Cover with plastic wrap and refrigerate at least 1 hour (this is very important in order to have a chewy cookie that doesn't spread out too much).
- Preheat oven to 350 degrees F. Spray 2 baking sheets with nonstick cooking spray.
- Use a medium ice cream scoop to portion cookie dough on the prepared pans. Use two fingers to lightly flatten each scoop of dough. Bake, rotating and switching the pans halfway through, 13 to 14 minutes for a chewy cookie (a few minutes longer if you like a more well-done cookie). Eat warm with a glass of milk and cool the rest on a wire rack.
CHOCOLATE CHIP PEANUT BUTTER CUP COOKIES
Provided by Food Network
Categories dessert
Time 2h5m
Yield 14 to 15 cookies
Number Of Ingredients 2
Steps:
- Unwrap the peanut butter cups, place on a plate and freeze for 1 hour.
- Preheat the oven to 375 degrees F and line 3 baking sheets with parchment paper.
- Prepare the cookie mix according to package instructions and chill in the fridge about 10 minutes. Slightly dampen hands with cool water and wrap each peanut butter cup in a heaping tablespoon of cookie dough, being sure to enclose the peanut butter cup completely. Shape into a disc. Place 6 cookies on each baking sheet spaced about 2 1/2 inches apart, and freeze for 15 minutes.
- Bake the cookies until the edges are golden brown and crispy with soft-looking centers, 15 to 18 minutes. Allow the cookies to cool on the baking sheets for 2 minutes before moving to a plate, then serve immediately.
TATE'S BAKE SHOP CHOCOLATE CHIP COOKIES
These are the best thin and crispy type of chocolate chip cookies! The recipe hails from Tate's Bake Shop in Southampton, NY. The owner, Kathleen King has a cookbook with a forward by Ina Garten (Barefoot Contessa) and the recipe is in that book, although I found it on-line. I tried these cookies this summer after my friend, Jane, turned me onto them. I had been buying them but now that I can make them, I'm saving a ton (of $) but gaining a ton(of weight)! Click on this link for photos and info. http://www.tatesbakeshoponline.com/store/ Rachael Ray featured Tate's in her Hampton's on $40. a day (she could only afford one raspberry square! - I posted the recipe here recipe #237056 . Enjoy with cold milk! *Reviewer Chef Crazed Tyler is right about the brown sugar and I have changed the amount here to reflect the proper amount! Thank you!
Provided by Oolala
Categories Dessert
Time 27m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Grease or line 2-3 cookie sheets with parchment paper.
- In a large bowl, stir together flour, baking soda and salt.
- In another large bowl, cream the butter and sugars, then add the water and vanilla. Mix until just combined.
- Add eggs to the butter mixture and mix them lightly.
- Stir in the flour mixture. When flour is mixed in, fold in the chocolate chips.
- Drop 2 tablespoonfuls of the cookie dough 2-inches apart onto prepared cookie sheets. Make sure the cookie sheets are well greased. I like to use parchment paper.
- Bake for 12-17 minutes or until the edges and centers of the cookies are golden brown.
- Remove from oven and allow to cool on wire racks.
Nutrition Facts : Calories 689.1, Fat 37.1, SaturatedFat 22.5, Cholesterol 107.5, Sodium 679.6, Carbohydrate 89.8, Fiber 3.3, Sugar 61.8, Protein 6.8
BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g
BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE
These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!
Provided by ELIZABETHBH
Categories Desserts Cookies Drop Cookie Recipes
Time 40m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 40.1 g, Cholesterol 42 mg, Fat 13.9 g, Fiber 1.5 g, Protein 2.8 g, SaturatedFat 8.4 g, Sodium 110.7 mg, Sugar 27.7 g
AMAZING CHOCOLATE CHIP COOKIES
The best chocolate chip cookie recipe! These cookies are easy to make with basic, wholesome ingredients. No mixer required! They're miraculously vegan, too (no softened butter here). Recipe yields 13 large cookies.
Provided by Cookie and Kate
Categories Cookie
Time 30m
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine, then add the chocolate chips and toss to coat.
- In a large bowl, combine the coconut sugar, regular sugar, oil and water. Whisk until the sugar has incorporated into the oil and the mixture is smooth, about 1 to 2 minutes.
- Add the flour mixture to the sugar mixture, then stir just until combined and no more flour is visible (don't overdo it).
- Line 2 baking sheets with parchment paper for easy cleanup. Fill an ice cream scoop two-thirds with dough (or spoon the mixture into even 2-inch mounds), and place the dough onto one of the prepared sheets. Repeat with remaining dough, leaving several inches of space around each cookie.
- Freeze the cookies on their pans for 30 minutes, or chill them for up to 24 hours in the refrigerator.
- When you're ready to bake, preheat the oven to 350 degrees Fahrenheit. Bake until the edges are just starting to turn golden, about 14 to 17 minutes. Place the baking sheet on a cooling rack and sprinkle the cookies with flaky salt, if using. Repeat with the remaining cookies.
Nutrition Facts : ServingSize 1 cookie (made with coconut oil, no flaky salt on top), Calories 309 calories, Sugar 24.5 g, Sodium 169.8 mg, Fat 16.6 g, SaturatedFat 11.8 g, TransFat 0 g, Carbohydrate 40.5 g, Fiber 3.2 g, Protein 3.6 g, Cholesterol 0 mg
KATIE'S CHOCOLATE CHIP COOKIES
Make and share this Katie's Chocolate Chip Cookies recipe from Food.com.
Provided by Kevin McGinley
Categories Drop Cookies
Time 25m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Mix shortening, butter, sugars, egg and vanilla.
- Sift dry ingredients together and stir in.
- Mix in chocolate chips.
- Drop rounded teaspoons 2" apart.
- Bake 8-10 minutes at 375 degrees.
Nutrition Facts : Calories 147.1, Fat 7.8, SaturatedFat 3.7, Cholesterol 15.6, Sodium 50, Carbohydrate 19.1, Fiber 0.6, Sugar 12.5, Protein 1.4
KATIE'S CHOCOLATE CHIP COOKIES
My friend Katie makes these cookies for every event-she better or look out! These cookies are legendary with my friends and she finally let out the secret recipe. I think she may have gotten tired of us whining, so she gave up!
Provided by Katherines 1 Fan
Categories Dessert
Time 28m
Yield 24-36 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Mix dry ingredients with wire whisk.
- Add butter, eggs, and vanilla to dry mix.
- Stir in chips with your hands.
- Roll into 1-inch balls and place on ungreased baking sheet.
- Bake at 375°F for 8-10 minutes.
Nutrition Facts : Calories 249.1, Fat 12.5, SaturatedFat 7.5, Cholesterol 38, Sodium 222.2, Carbohydrate 33.7, Fiber 1.3, Sugar 20.4, Protein 2.8
CHOCOLATE CHIP COOKIES
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Sift the flour, salt, baking powder and baking soda into a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the brown sugar, granulated sugar, butter and vanilla on high speed until light and fluffy, 3 to 5 minutes. Lower the speed to medium and add the eggs one at a time, beating until incorporated, about 1 minute. On low speed, gradually add the dry ingredients and mix until just combined. Remove the bowl from the mixer and use a rubber spatula to mix in the chocolate chips by hand.
- Scoop by 2-tablespoonful amounts (or use an ice cream scoop) onto the prepared baking sheets. Moisten the heel of your hand and fingers with water and flatten the cookies until they are perfectly round and about 1/4 inch thick. Space the cookies about 1 inch apart.
- Bake until the cookies are set in the center, rotating the pans halfway through, 8 to 10 minutes total. Transfer the baking sheets to cooling racks to set for 5 minutes. Transfer the cookies to cooling racks to cool completely.
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