TEXAS SHEET CAKE COOKIES
This is the cookie version of the fudgy, chocolaty goodness that is a Texas sheet cake. Make sure to frost these cookies while both the cookies, and the frosting, are still warm--because this frosting sets up quickly! Feel free to top these with either chopped walnuts or pecans, if desired. Store in airtight containers.
Provided by Kim
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Time 1h
Yield 20
Number Of Ingredients 18
Steps:
- Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Let cool.
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk flour, cocoa powder, baking powder, cinnamon, baking soda, and salt together in a bowl until thoroughly combined. Set aside.
- Combine butter and sugar in a bowl and beat using an electric mixer until light and fluffy. Beat in egg and vanilla extract until thoroughly combined. Mix in melted chocolate until thoroughly incorporated. Stir in 1/2 of the dry ingredients, mixing until just combined. Mix in buttermilk. Stir in remaining dry ingredients, mixing until just combined.
- Use a medium cookie scoop to drop rounded balls of dough 1 1/2 inches apart on the prepared baking sheets.
- Bake in the preheated oven until cookies are just set, 8 to 10 minutes. Do not overbake. Remove from the oven and allow cookies to cool slightly on the baking sheets. Do not remove cookies from the baking sheets.
- Combine butter, heavy cream, cocoa powder, vanilla extract, and salt in a saucepan set over low heat. Whisk until butter is melted and frosting is smooth and combined. Mix in powdered sugar 1 cup at a time, whisking thoroughly after each addition. Keep whisking over low heat until frosting is smooth and shiny, 1 to 2 minutes.
- Remove chocolate frosting from heat and immediately pour approx 1 to 2 tablespoons over each cookie while still warm. Use the back of a spoon to gently smooth out frosting as needed. Allow cookies to cool and frosting to set completely before gently removing from the baking sheets.
Nutrition Facts : Calories 180.4 calories, Carbohydrate 23.8 g, Cholesterol 31.8 mg, Fat 9.4 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 5.8 g, Sodium 136.7 mg, Sugar 17 g
THE BEST M&M COOKIES
We took our favorite chocolate chip cookie recipe and increased the brown sugar to make these cookies extra moist and chewy. Then we super-sized them -- the better to get in more of our favorite candy-coated chocolates. Save some extra candy for topping each cookie before baking. The result, cookies that look just as good as they taste!
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield about 24 cookies
Number Of Ingredients 10
Steps:
- Sift the flour, baking powder, baking soda and salt into a large bowl.
- Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in the eggs one at a time until smooth, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Reserve 1/4 cup of the chocolates, then stir in the remaining 1 3/4 cups of chocolates by hand. Press plastic wrap directly onto the surface of the dough and refrigerate until chilled through, about 1 hour.
- Arrange the racks in the upper and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Roll the dough into 24 balls, each about 3 tablespoons (alternatively, use a #20 large cookie scoop). Place 6 dough balls on each of the prepared baking sheets; stud the top of each dough ball with some of the reserved chocolates. Bake 2 trays at a time until the cookies are golden around the edges but still soft in the middle, rotating the trays halfway through, 15 to 18 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough and chocolates.
TEXAS-SIZED COOKIES
This is another wonderful recipe I got out of a book sent to me by my wonderful swap partner and friend Tammie. These cookies are surely big, but dissappear in no time. I like their crunchy yet soft texture and sweet (but not overly sweet) cinnamony taste. Feel free to add raisins or other dried fruits to this.
Provided by Lalaloula
Categories Drop Cookies
Time 25m
Yield 15 big cookies
Number Of Ingredients 13
Steps:
- Mix sugar, baking powder, soda, flour and spices. Add oats.
- In a separate bowl beat egg, oil, applesauce and milk until well combined. Add to dry ingredients. Stir in nuts or granola. If adding dried fruit, fold it in now.
- Drop by tablespoons onto paper-lined baking sheet leaving some space between the cookies (I had to use two baking sheets).
- Bake in the preheated oven at 375°F for 12-15 minutes until nicely browned and soft yet not wobbly in the middle (it might take longer and you might have to cover the cookies to prevent them from burning.).
Nutrition Facts : Calories 204, Fat 11.5, SaturatedFat 1.7, Cholesterol 14.5, Sodium 113.9, Carbohydrate 22.1, Fiber 2.4, Sugar 4.6, Protein 4.2
TEXAN-SIZE ALMOND CRUNCH COOKIES
Make and share this Texan-Size Almond Crunch Cookies recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 25m
Yield 4 dozen, about
Number Of Ingredients 14
Steps:
- Combine sugar, powdered sugar, butter, and vegetable oil in a large mixing bowl; beat at medium speed with electic mixer until blended.
- Add eggs and almond extract, beating well.
- Combine flours, soda, salt, and cream of tartar; gradually add to creamed mixture, beating just until blended after each addition.
- Stir in almonds and brickle chips.
- Chill dough 3 to 4 hours.
- Shape dough into 1 1/2-inch balls, and place at least 3-inches apart on ungreased cookie sheets.
- Flatten cookies wih a fork dipped in sugar, making a crisscross pattern.
- Bake at 350° for 14-15 minutes or until lightly browned.
- Transfer to racks to cool.
ROBBI'S M&MS® COOKIES
Cookies using M&Ms® candies, any variety. Old recipe-but ALWAYS a favorite!
Provided by Robbi Schultze
Categories Desserts Cookies Drop Cookie Recipes
Yield 72
Number Of Ingredients 9
Steps:
- In a large bowl, mix sugar, eggs, shortening, and vanilla thoroughly. Add flour, salt, and baking soda to creamed mixture. Blend well. Add 3/4 cup candies.
- Drop dough by teaspoonful onto baking sheet. Slightly push a few candies on top of each dough ball with remaining candies.
- Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes.
Nutrition Facts : Calories 81.5 calories, Carbohydrate 10.8 g, Cholesterol 5.8 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.3 g, Sodium 55.3 mg, Sugar 7.1 g
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