Volcano Cookies Recipes

CHERRY-CHOCOLATE VOLCANO COOKIES

Steps:

• Reserve 7 cherries; chop remaining cherries. Melt 8 oz. chocolate as directed on package. Add 1/4 cup butter; stir until melted. Stir in sugar and eggs. Add flour and baking powder; mix well. Stir in nuts and chopped cherries. Refrigerate 1 hour.
• Heat oven to 350ºF. Drop rounded tablespoons of dough, 2 inches apart, onto pachment-covered baking sheets.
• Bake 12 to 14 min. or until cookies are soft to the touch but tops are still slightly shiny. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
• Melt remaining chocolate; mix with remaining butter and cherry liquid until blended.
• Quarter reserved whole cherries. Spread 1 tsp. chocolate glaze over each cookie; top with cherry piece.

VOLCANO COOKIES

Steps:

• preheat oven to 350F. line 2 cookie sheets with parchment paper, coat with cooking spray. In Large bowl, whisk confectioners sugar, cocoa and salt. Add egg whites and vinilla and beat with wooden spoon until smooth. Fold in chocolate chips. Set aside 5 min. Drop dough by rounded tablespoonfuls 2 in. apart ont oprepared cookie sheet. bake 13 to 15 min. or until set and crackly. let cool on cookie sheets 3 min. then transfer to wire racks to cool completely

MOLTEN LAVA COOKIES

Steps:

• Preheat 350°F.
• Cream together butter & sugar.
• Add cocoa powder, eggs & vanilla. Mix well.
• In separate bowl, combine flour & baking powder. Gradually add to butter mixture.
• Shape dough into 1" balls. Using your thumb, press into the center. Fill with a piece of chocolate & fold dough over to cover chocolate.
• Place balls 2" apart on baking sheet lined with parchment paper.
• Bake 9-11 minutes or until edges are firm, but tops are still soft. Remove and cool. Dust with powder sugar, if desired.

VOLCANO BROWNIE CUPS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, yolks and vanilla. Beat in melted chocolate. Combine flour and salt; gradually add to creamed mixture. Stir in nuts. , Spoon into six greased 10-oz. custard cups; place on a baking sheet. Bake at 350° for 10 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven. Push one ounce of chocolate into center of each brownie; let stand for 5 minutes. , Run a knife around edge of custard cups; invert onto serving plates. Dust with confectioners' sugar if desired. Serve warm.

CHOCOLATE PEANUT BUTTER VOLCANO COOKIES

Steps:

• Combine flour, baking soda and salt into a bowl.
• Cream the sugar, brown sugar, butter, and peanut butter in a separate bowl. Then add vanilla extract and egg.
• Slowly, add the try ingredients to the wet until combined.
• Shape the cookie dough into balls about 1 inch big. Place them 2 inches apart on an ungreased cookie sheet.
• Using your thumb, make an indentation in each cookie.
• Using a double boiler, melt chocolate chips. Once melted, whisk chocolate together with other "filling" ingredients.
• Place about half a teaspoon of filling into each cookie indentation, trying not to run over the sides. Pinch the sides of the cookies together so that each cookie is nearly closed and you can't see much of the filling.
• Bake for 15-20 minutes at 350°F.

EARTHQUAKE COOKIES

Steps:

• Mix cake mix, eggs, shortening, and water in medium size bowl; mix with a spoon. Chill for 1 hour.
• Shape dough into balls, roll in powdered sugar. Place on cookie sheet and bake at 375 degrees F (190 degrees C) for 8-10 minutes; or until brown.