Midnight Madness Cookies Recipes

MIDNIGHT COOKIES RECIPE

Steps:

• Light your oven to gas mark 5 (190C).
• Line two baking trays with baking tray liners or greaseproof paper.
• Cream together the butter and sugar.
• Add the egg and vanilla to the creamed butter & sugar.
• In a separate bowl sieve together the cocoa powder, flour & bicarbonate of soda. Mix.
• Add the dry mixture to the wet mixture and combine.
• Dampen your hands. Roll out walnut-sized balls of the mixture, 6-8 to a tray.
• Bake for 10-11 minutes. Remove when still slightly soft.
• Leave to cool (and harden) on a baking tray.

MIDNIGHT MADNESS CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups or spray with cooking spray. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• Spoon frosting into medium bowl; tint with purple food color. Frost cupcakes. Sprinkle with sanding sugar. Top with rock candy. Cut out each snack cake to look like crescent moon. Garnish cupcakes with moon cutouts.

CHOCOLATE MIDNIGHT MADNESS

Steps:

• In a large bowl with the mixer at moderate speed, beat cream cheese and the all-purpose cream until smooth. Gradually beat in sugar.
• Beat in eggs, one at a time. Beat in chocolate and vanilla until smooth.
• Pour into the pie crust; place on a cookie sheet. Bake at 300° C in an oven 30 to 35 minutes or until set.
• Chill 4 hours. Serve cold. Drizzle with the peppermint syrup, if desired.

MIDNIGHT MADNESS COOKIES

Steps:

• Preheat oven to 325 degrees. In small saucepan over low heat, melt chocolates and butter. When melted, remove from heat and cool some. In small bowl, combine flour, baking powder and salt. In large mixing bowl, combine vanilla, instant espresso, eggs and sugar and beat until well combined. Add melted chocolate mixture and flour mixture. Blend until smooth. Fold in chocolate chunks. Drop by heaping tablespoons onto baking sheet lined with parchment paper, placing cookies 2 inches apart. Bake for 13 minutes. Cookies will still look quite soft in the center. Let cool on baking sheet for 10 minutes before removing from pan.

MIDNIGHT MINT BARS

Steps:

• In a heavy saucepan, heat the butter, cocoa and sugar over low heat until sugar is dissolved, stirring often.
• Remove from the heat.
• Stir in a small amount of hot mixture into egg; return all to pan.
• Cook and stir until mixture coats a metal spoon and reaches 160.
• Remove from heat.
• Stir in cracker crumbs, coconut and walnuts.
• Press into a buttered 9 inch square pan; set aside.
• For filling, in a small mixing bowl, beat butter, confectioners sugar, milk and extract until smooth.
• Tint with food coloring if desired.
• Spread evenly over bottom layer; set aside.
• For topping, in a heavy saucepan, melt chocolate chips and butter over low heat until blended and smooth, stirring often.
• Remove from heat.
• Cool to room temperature, about 10 minutes.
• Spread over filling.
• Cover and refrigerate until set, about 1 hour.
• Cut into bars.
• Store in the refrigerator.

MIDNIGHT MOON COOKIES

Steps:

• Make the cookies: Preheat oven to 350 degrees. Coat 2 baking sheets with cooking spray, line with parchment, and coat parchment. Sift flours, baking powder, and salt into a medium bowl.
• Beat butter and granulated sugar with a mixer on high speed until pale and fluffy, about 3 minutes. Reduce speed to medium, and add eggs, 1 at a time, beating well after each addition, then add vanilla. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with milk, starting and ending with flour.
• Transfer batter to a pastry bag fitted with a 1/2-inch round tip. Pipe batter into ten 1/2-inch-thick, 3 1/2-inch-wide rounds, spacing them 1 1/2 inches apart on baking sheets. Bake cookies until firm but not browned on bottoms, 9 to 10 minutes. Transfer parchment with cookies to wire racks, and let cool.
• Make the cats and icing: Place melted chocolate in a pastry bag fitted with the smallest round tip. Tape 10 cat templates onto a baking sheet, then tape waxed paper over templates to baking sheet. Pipe chocolate on center and legs of 1 cat. Using a toothpick, spread chocolate to edges for fur. Repeat with remaining cats and chocolate. Freeze until hard, about 10 minutes.
• Meanwhile, sift confectioners' sugar into a large bowl. Add boiling water in a slow, steady stream, whisking constantly until mixture is smooth. Add butter, and whisk until smooth, adding more water if needed to thin.
• Remove cats from freezer, and cut waxed paper around each cat. Return to freezer. Spread a thin layer of icing on flat side of 1 cookie. Peel waxed paper from 1 cat. Using a small offset spatula, flip a cat, smooth side up, then center on icing. Repeat with remaining cookies, icing, and cats.