I've been eyeing this recipe since I hosted a babyshower back in April and had about 18 limes left over. But, I only just got around to trying it! I thought it would be fun to bring to a NYE party tonight... simple with a little zing.
These cookies rock. Seriously, they rock! Just the right amount of citrus zing to it.
I have no idea why, but I used lemon zest in the sugar coating and lime juice in the cookie instead of vice versa. Pretty sure it didn't make a big difference :)
Recipe found at EatMeDelicious
Yield: 24 giant cookies (I didn't get 24 cookies, maybe because I ate a little too much of the dough)
1/2 cup sugar
1 tsp lime zest (from 2 limes)
Remaining lime zest from the 2 limes
1 1/2 cup sugar
1 cup butter, room temperature
2 large eggs, room temperature
1 tsp vanilla
1 tbsp lemon juice
2 3/4 cup flour or your favorite GF flour substitute, I used better batter as always
1/4 tsp salt
2 tsp cream of tartar
1 tsp baking soda
Prepare lemon sugar: In a mini food processor, blend 1/2 cup sugar with 1 tsp lemon zest. Pulse several times until the lemon zest is incorporated into the sugar. Put sugar mixture in a shallow bowl and stir lightly with a fork to break up any clumps. Set aside.
Prepare cookie dough: In a medium bowl, stir together flour, salt, cream of tartar and baking soda. Set aside.
In a large mixing bowl, cream together butter and remaining 1 1/2 cup sugar. Blend in eggs, one at a time then add vanilla, lemon juice, and remaining lemon zest. Add flour mixture, one cup at a time, blending well after each addition, until all flour is incorporated.
Refrigerate dough for one hour.
Preheat oven to 350 degrees.
Shape the cookies: Using a jumbo cookie scoop or your hands, shape two tablespoonfuls of dough into a ball and roll in lemon sugar. Place ball of dough on cookie sheet and press down lightly with the bottom of a glass until cookie is about 1/2 inch thick. Repeat. Six cookies will fit on one 18" x 13" baking sheet.
Bake cookies for 10-12 minutes at 350 degrees.
Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
Thursday, December 31, 2009
Thursday, November 19, 2009
Who taught you grammar?
More like "who taught you how to read", but I'm going with a title theme here. I'll make cookies for you if you can tell me where these titles are coming from...
So, I'm leaving town tomorrow night after work, driving down to Philly to run a marathon on Sunday. I want to bring some cookies because, well, I think I deserve some homemade cookies after running a marathon. So I flipped through my recipe book, looking for the chewy chocolate chip recipe I've been using for years, the same my sister reviewed here recently.
I found the recipe (so I thought) and got to work. Things seemed a little strange right off the bat, like how it only called for 1 egg white. But I didn't think much about it since I haven't made these cookies in over a year, and Cooks Illustrated does weird things with their recipes. Like adding vodka to pie crust. Then I got to the park where it told me to add the corn syrup. Corn syrup? In chocolate chip cookies? That seemed even more bizarre. But did I stop to check what I was doing? Heck no sister, I just pressed right on. Until I came to the part where it told me to add the cocoa powder. Ok, stop, I know that just ain't right. Finally I read the recipe a little closer and see that I was indeed NOT making "chewy chocolate chip cookies" but "chewy chocolate cookies".
Now, I'm not going to lie and act like this is a big deal. I mean, a cookie is a cookie (well, as long as it's homemade), and I might not have made these cookies in a long time but I do know they are darn tasty. I'm just getting amused and admittedly a little worried by some airhead moves I've been making recently. Like how last weekend, when cutting Dan's hair, I forgot to put the guard on the trimmer and wound up having to shave his head basically totally bald. 27 is too young for alzheimer's, right?
Oh well, at least I've got some good cookies to look forward to. If, you know, I remember to pack them. Speaking of which, I better go put my sneakers in the car right now.
Chewy Chocolate Cookies, from Cooks Illustrated adapted to be GF
So, I'm leaving town tomorrow night after work, driving down to Philly to run a marathon on Sunday. I want to bring some cookies because, well, I think I deserve some homemade cookies after running a marathon. So I flipped through my recipe book, looking for the chewy chocolate chip recipe I've been using for years, the same my sister reviewed here recently.
I found the recipe (so I thought) and got to work. Things seemed a little strange right off the bat, like how it only called for 1 egg white. But I didn't think much about it since I haven't made these cookies in over a year, and Cooks Illustrated does weird things with their recipes. Like adding vodka to pie crust. Then I got to the park where it told me to add the corn syrup. Corn syrup? In chocolate chip cookies? That seemed even more bizarre. But did I stop to check what I was doing? Heck no sister, I just pressed right on. Until I came to the part where it told me to add the cocoa powder. Ok, stop, I know that just ain't right. Finally I read the recipe a little closer and see that I was indeed NOT making "chewy chocolate chip cookies" but "chewy chocolate cookies".
Now, I'm not going to lie and act like this is a big deal. I mean, a cookie is a cookie (well, as long as it's homemade), and I might not have made these cookies in a long time but I do know they are darn tasty. I'm just getting amused and admittedly a little worried by some airhead moves I've been making recently. Like how last weekend, when cutting Dan's hair, I forgot to put the guard on the trimmer and wound up having to shave his head basically totally bald. 27 is too young for alzheimer's, right?
Oh well, at least I've got some good cookies to look forward to. If, you know, I remember to pack them. Speaking of which, I better go put my sneakers in the car right now.
Chewy Chocolate Cookies, from Cooks Illustrated adapted to be GF
*This recipe doesn't make very many
Ingredients
Ingredients
1/3cup granulated sugar (about 2 1/2 ounces), plus 1/2 cup for coating
1 1/2cups GF flour mix (I use better batter)
3/4cup Dutch-processed cocoa powder
1/2teaspoon baking soda
1/4teaspoon table salt plus 1/8 teaspoon table salt
1/2cup dark corn syrup (see note)
1large egg white
1teaspoon vanilla extract
12tablespoons (1 1/2 sticks) unsalted butter , softened (70 degrees)
1/3cup packed dark brown sugar (about 2 1/2 ounces, see note)
4ounces bittersweet chocolate , chopped into 1/2-inch pieces (see note)
Instructions
1. Adjust oven racks to upper- and lower-middle positions and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Place ½ cup granulated sugar in shallow baking dish or pie plate. Whisk flour, cocoa powder, baking soda, and salt together in medium bowl. Whisk corn syrup, egg white, and vanilla together in small bowl.
2. In stand mixer fitted with paddle attachment, beat butter, brown sugar, and remaining 1/3 cup granulated sugar at medium-high speed until light and fluffy, about 2 minutes. Reduce speed to medium-low, add corn syrup mixture, and beat until fully incorporated, about 20 seconds, scraping bowl once with rubber spatula. With mixer running at low speed, add flour mixture and chopped chocolate; mix until just incorporated, about 30 seconds, scraping bowl once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Chill dough 30 minutes to firm slightly (do not chill longer than 30 minutes).
3. Divide dough into 16 equal portions; roll between hands into balls about 11/2 inches in diameter. Working in batches, drop 8 dough balls into baking dish with sugar and toss to coat. Set dough balls on prepared baking sheet, spacing about 2 inches apart; repeat with second batch of 8. Bake, reversing position of the baking sheets halfway through baking (from top to bottom and front to back), until cookies are puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), 10 to 11 minutes. Do not overbake.
4. Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature.
Thursday, November 5, 2009
The quest for Cheesecake, part 1
I've been craving cheesecake. I did a bunch of searches for GF cheesecake crust (you gotta have the crust), but I wasn't happy with any of them. The graham cracker crust is key! So, I switched directions and went looking for a GF graham cracker recipe.
I found a pretty simple looking one from here
I modified it a little bit, because the GF mix I use (Better Batter) already contains xanthan gum and I didn't want to add more.
The batter
Not surprisingly, this dough was fragile and it was difficult to keep the pieces in tact. Only 4 survived... the rest I just cooked as scraps. Not like it matters, they were going directly into the food processor later.
I think they tasted like graham crackers, but I couldn't decide for sure. It's been a while. But any which way, they tasted great and would do just fine for a cheesecake crust
GF Graham Crackers
Modified from livingwithout
2 ¼ cups gluten-free flour mix
½ cup packed brown sugar
1 ¾ teaspoons cinnamon
1 teaspoon gluten-free baking powder
½ teaspoon baking soda
½ teaspoon salt
7 tablespoons butter or margarine, cut into pieces
3 tablespoons cold water
3 tablespoons honey
1 teaspoon vanilla
1. Mix together gluten-free flour mix, brown sugar, cinnamon, baking powder, baking soda and salt.
2. Using your fingertips, work butter into dry ingredients. I just softened the butter and added it into the mixer. No butterfingers for me.
3. Stir in 3 tablespoons cold water, honey and vanilla. If dough is too dry, add a little more cold water, a teaspoon at a time. I added 2 extra tablespoons! I kept adding water until the dough formed a ball in the mixer. It started out way too crumbly.
4. Gather dough into a soft ball. Cover in plastic wrap and refrigerate for an hour.
5. Preheat oven to 325 degrees. Lightly grease a cookie sheet and line with parchment paper.
6. Cut two zip lock bags (gallon size) down each parallel side so that each opens out into one long sheet. Roll a piece of dough between the two sheets to about 1/8-inch thickness, depending on how thick you like your graham crackers. Cut into 2 x 3-inch pieces and prick lightly all over with a fork. Remove top zip lock sheet. Take remaining sheet with dough on it and turn it over. Lay it flat, rolled dough side down, onto prepared pan.
7. Bake for 12 to 15 minutes or until golden brown. If cookies spread and bake together, re-cut while still warm and loosen them. Let cookies cool slightly before transferring to cooling rack.
I found a pretty simple looking one from here
I modified it a little bit, because the GF mix I use (Better Batter) already contains xanthan gum and I didn't want to add more.
The batter
Not surprisingly, this dough was fragile and it was difficult to keep the pieces in tact. Only 4 survived... the rest I just cooked as scraps. Not like it matters, they were going directly into the food processor later.
I think they tasted like graham crackers, but I couldn't decide for sure. It's been a while. But any which way, they tasted great and would do just fine for a cheesecake crust
GF Graham Crackers
Modified from livingwithout
2 ¼ cups gluten-free flour mix
½ cup packed brown sugar
1 ¾ teaspoons cinnamon
1 teaspoon gluten-free baking powder
½ teaspoon baking soda
½ teaspoon salt
7 tablespoons butter or margarine, cut into pieces
3 tablespoons cold water
3 tablespoons honey
1 teaspoon vanilla
1. Mix together gluten-free flour mix, brown sugar, cinnamon, baking powder, baking soda and salt.
2. Using your fingertips, work butter into dry ingredients. I just softened the butter and added it into the mixer. No butterfingers for me.
3. Stir in 3 tablespoons cold water, honey and vanilla. If dough is too dry, add a little more cold water, a teaspoon at a time. I added 2 extra tablespoons! I kept adding water until the dough formed a ball in the mixer. It started out way too crumbly.
4. Gather dough into a soft ball. Cover in plastic wrap and refrigerate for an hour.
5. Preheat oven to 325 degrees. Lightly grease a cookie sheet and line with parchment paper.
6. Cut two zip lock bags (gallon size) down each parallel side so that each opens out into one long sheet. Roll a piece of dough between the two sheets to about 1/8-inch thickness, depending on how thick you like your graham crackers. Cut into 2 x 3-inch pieces and prick lightly all over with a fork. Remove top zip lock sheet. Take remaining sheet with dough on it and turn it over. Lay it flat, rolled dough side down, onto prepared pan.
7. Bake for 12 to 15 minutes or until golden brown. If cookies spread and bake together, re-cut while still warm and loosen them. Let cookies cool slightly before transferring to cooling rack.
Wednesday, September 9, 2009
Molasses Spice Cookies and some reviews
Well, this past weekend certainly made up for the last one!! We had a great weekend, on top of AWESOME weather it was filled with delicious food!! Friday night Dan's parents were in town and took us to Davio's in downtown Boston, where they have a huge GF menu. I had roasted chicken with some spinach, yum!!
Saturday we hit Wagamama in Harvard Square, we've been here a few times and they always send the manager over to explain everything I can eat and take my order specially. Very tasty! After Wagamama we headed to Davis Sq in Somerville to try out KickAss Cupcakes, where they serve GF cupcakes!! Review coming soon in a separate post...
The biggest surprise was an awesome brunch spot in Boston, on Newbury Street. The Other Side Cafe, located west of Mass Ave on Newbury, was a gem. We were meeting up with Derek who was in town from California for a few days. Our other friend Jen T choose The Other Side to meet, citing great experiences and food there. I am very wary of brunch places, so I packed my purse with some fruit and bars just in case. But lo and behold.... they had a little line on their big menu stating "Ask about our Gluten/Wheat Free and Vegan Menus". Whoopiiieeee!! Had myself a nice little brunch there :). Although the music was a little loud for brunch, it was a fun place to eat. And the nicest part was that they didn't force a check on us as soon as we put our forks down. They let us sit and hang out as long as we wanted, and only brought the check when we asked for it. Love it! Will definitely be going back.
On Sunday, Dan and I did some serious cooking! We had a little bit of a Meat Share backup. So we cooked up 5lbs of sausage (!!!), 1lb of ground lamb, and 2lbs of pork shoulder!! That should cover our lunches and dinners all week, and then some :)
Soon I'll post recipes for some of that. But for now, I will just leave you with these perfect-for-fall Molasses Spice Cookies. Mmmmmmm...
Dan's preferred method of consumption:
Molasses Spice Cookies, from Cooks Illustrated
Ingredients
1/3 cup granulated sugar (about 2 1/2 ounces), plus 1/2 cup for dipping
2 1/4 cups flour or GF flour substitute (I use Better Batter, you can order online)
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1/4 teaspoon table salt
12 tablespoons unsalted butter, softened but still cool
1/3 cup packed dark brown sugar
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup molasses, light or dark
Instructions
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Place 1/2 cup sugar for dipping in 8- or 9-inch cake pan.
2. Whisk flour, baking soda, spices, and salt in medium bowl until thoroughly combined; set aside.
3. In standing mixer fitted with paddle attachment, beat butter with brown and granulated sugars at medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium-low and add yolk and vanilla; increase speed to medium and beat until incorporated, about 20 seconds. Reduce speed to medium-low and add molasses; beat until fully incorporated, about 20 seconds, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to lowest setting; add flour mixture and beat until just incorporated, about 30 seconds, scraping bowl down once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Dough will be soft.
4. Using tablespoon measure, scoop heaping tablespoon of dough and roll between palms into 1 1/2-inch ball; drop ball into cake pan with sugar and repeat to form about 4 balls. Toss balls in sugar to coat and set on prepared baking sheet, spacing them about 2 inches apart. Repeat with remaining dough. Bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 11 minutes, rotating baking sheet halfway through baking. Do not overbake.
5. Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature and serve. (Can be stored at room temperature in airtight container or zipper-lock plastic bag up to 5 days.)
Saturday we hit Wagamama in Harvard Square, we've been here a few times and they always send the manager over to explain everything I can eat and take my order specially. Very tasty! After Wagamama we headed to Davis Sq in Somerville to try out KickAss Cupcakes, where they serve GF cupcakes!! Review coming soon in a separate post...
The biggest surprise was an awesome brunch spot in Boston, on Newbury Street. The Other Side Cafe, located west of Mass Ave on Newbury, was a gem. We were meeting up with Derek who was in town from California for a few days. Our other friend Jen T choose The Other Side to meet, citing great experiences and food there. I am very wary of brunch places, so I packed my purse with some fruit and bars just in case. But lo and behold.... they had a little line on their big menu stating "Ask about our Gluten/Wheat Free and Vegan Menus". Whoopiiieeee!! Had myself a nice little brunch there :). Although the music was a little loud for brunch, it was a fun place to eat. And the nicest part was that they didn't force a check on us as soon as we put our forks down. They let us sit and hang out as long as we wanted, and only brought the check when we asked for it. Love it! Will definitely be going back.
On Sunday, Dan and I did some serious cooking! We had a little bit of a Meat Share backup. So we cooked up 5lbs of sausage (!!!), 1lb of ground lamb, and 2lbs of pork shoulder!! That should cover our lunches and dinners all week, and then some :)
Soon I'll post recipes for some of that. But for now, I will just leave you with these perfect-for-fall Molasses Spice Cookies. Mmmmmmm...
Dan's preferred method of consumption:
Molasses Spice Cookies, from Cooks Illustrated
Ingredients
1/3 cup granulated sugar (about 2 1/2 ounces), plus 1/2 cup for dipping
2 1/4 cups flour or GF flour substitute (I use Better Batter, you can order online)
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1/4 teaspoon table salt
12 tablespoons unsalted butter, softened but still cool
1/3 cup packed dark brown sugar
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup molasses, light or dark
Instructions
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Place 1/2 cup sugar for dipping in 8- or 9-inch cake pan.
2. Whisk flour, baking soda, spices, and salt in medium bowl until thoroughly combined; set aside.
3. In standing mixer fitted with paddle attachment, beat butter with brown and granulated sugars at medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium-low and add yolk and vanilla; increase speed to medium and beat until incorporated, about 20 seconds. Reduce speed to medium-low and add molasses; beat until fully incorporated, about 20 seconds, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to lowest setting; add flour mixture and beat until just incorporated, about 30 seconds, scraping bowl down once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Dough will be soft.
4. Using tablespoon measure, scoop heaping tablespoon of dough and roll between palms into 1 1/2-inch ball; drop ball into cake pan with sugar and repeat to form about 4 balls. Toss balls in sugar to coat and set on prepared baking sheet, spacing them about 2 inches apart. Repeat with remaining dough. Bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 11 minutes, rotating baking sheet halfway through baking. Do not overbake.
5. Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature and serve. (Can be stored at room temperature in airtight container or zipper-lock plastic bag up to 5 days.)
Friday, September 4, 2009
COOKIES!!! :)
As promised, a real recipe!
I bought a few pounds of Better Batter Gluten-Free Flour a few months ago and finally gave it a whirl. I find the whole GF flour thing overwhelming with all the ingredients needed to make up a substitute, so I cheated and bought a well-reviewed mix. I made a bunch of cookies and brought them with me up to Timberman for a post-race treat. They were a little crumbly, as expected. But still delicious. Even more delicious with ice cream (yes, I did bring the cookies into a restaurant and made myself a sundae). I used my favorite peanut butter kiss cookie recipe and substituted the flour with Better Batter, cup for cup.
I bought a few pounds of Better Batter Gluten-Free Flour a few months ago and finally gave it a whirl. I find the whole GF flour thing overwhelming with all the ingredients needed to make up a substitute, so I cheated and bought a well-reviewed mix. I made a bunch of cookies and brought them with me up to Timberman for a post-race treat. They were a little crumbly, as expected. But still delicious. Even more delicious with ice cream (yes, I did bring the cookies into a restaurant and made myself a sundae). I used my favorite peanut butter kiss cookie recipe and substituted the flour with Better Batter, cup for cup.
2 2/3 cups flour (I used Better Batter GF Flour!!)
2 teaspoons baking soda
1 teaspoon salt
1 cup butter
2/3 cup creamy peanut butter
1 cup sugar
1 cup brown sugar, firmly packed
2 eggs
2 teaspoons vanilla extract
Additional sugar
5 dozen kisses, unwrapped (I didn't have chocolate kisses handy, so I skipped that part and threw a cup or so of chocolate chips in the batter instead)
2 teaspoons baking soda
1 teaspoon salt
1 cup butter
2/3 cup creamy peanut butter
1 cup sugar
1 cup brown sugar, firmly packed
2 eggs
2 teaspoons vanilla extract
Additional sugar
5 dozen kisses, unwrapped (I didn't have chocolate kisses handy, so I skipped that part and threw a cup or so of chocolate chips in the batter instead)
Preheat oven to 375 degrees F.
In a large bowl, mix flour, salt, and baking soda. Add butter and peanut butter and mix until smooth. Add sugars and beat until light and fluffy. Add eggs and vanilla and mix until smooth. I added in chocolate chips at this point.
Make balls out of level tablespoons of dough - add flour if needed. Roll in sugar. Didn't roll in sugar this time, not needed for the type of cookie I was making.
Bake 2 inches apart on ungreased cookie sheet for 8 minutes.
Remove from oven and add 1 kiss to the center of each cookie. Return to the oven and bake for 2 more minutes. Skipped this step this time, just left in the oven for the extra 2 minutes.
Wednesday, April 15, 2009
Fun Peanut Butter Cookies
I was seriously craving cookies a few weeks ago. Luckily, I was going to be on my way to my mom and stepdad's house the next day to drop off tax stuff (my stepdad is a CPA and is nice enough to do our taxes every year!!). A batch of thank-you cookies was in order... of course I snagged a few for Dan and I to enjoy before I boxed them up. I browsed through a bunch of blogs looking for something yummy and gooey but couldn't find much that matched the ingredients that I had on-hand. I was in the mood for peanut butter deliciousness (as always), so I decided just to make my usual Peanut Butter Kiss Cookies, but skip the kiss on top since I didn't have any Hershey's kisses. But I DID have chocolate chips, and a few Reese's peanut butter cups!!! I chopped up the PB cups and tossed in a bunch of the chips as well. Yummmm! They were delectable. I love this peanut butter cookie recipe, it is to die for! Betcha can't have just one!
Basic Peanut Butter Cookie batter
Throw in some chopped up Reese's PB cups
Don't forget the chocolate chips!
Ready to go in the oven
Oops... ate one already
These seriously hit the spot
Here is the original PB Kiss Cookie recipe, with my modifications for this batch in parenthesis:
Ingredients
2 2/3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 cup butter
2/3 cup creamy peanut butter
1 cup sugar
1 cup brown sugar, firmly packed
2 eggs
2 teaspoons vanilla extract
Additional sugar
5 dozen kisses, unwrapped (instead of this, I used about 6 roughly chopped reese's peanut butter cups and a cup of chocolate chips and threw them in the batter)
Directions
Preheat oven to 375 degrees F.
In a large bowl, mix flour, salt, and baking soda. Add butter and peanut butter and mix until smooth. Add sugars and beat until light and fluffy. Add eggs and vanilla and mix until smooth. (I threw the PB cups and choco chips in at this point.)
Make balls out of level tablespoons of dough - add flour if needed. Roll in sugar. (I skipped the rolling in sugar)
Bake 2 inches apart on ungreased cookie sheet for 8 minutes. (I start checking at 5-6 minutes, I like them really gooey!)
Remove from oven and add 1 kiss to the center of each cookie. Return to the oven and bake for 2 more minutes. (I skipped this step since I didn't top with kisses. In fact, even when I do put kisses on these cookies I never put them back in the oven. They get plenty soft just from the heat of the cookies)
Basic Peanut Butter Cookie batter
Throw in some chopped up Reese's PB cups
Don't forget the chocolate chips!
Ready to go in the oven
Oops... ate one already
These seriously hit the spot
Here is the original PB Kiss Cookie recipe, with my modifications for this batch in parenthesis:
Ingredients
2 2/3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 cup butter
2/3 cup creamy peanut butter
1 cup sugar
1 cup brown sugar, firmly packed
2 eggs
2 teaspoons vanilla extract
Additional sugar
5 dozen kisses, unwrapped (instead of this, I used about 6 roughly chopped reese's peanut butter cups and a cup of chocolate chips and threw them in the batter)
Directions
Preheat oven to 375 degrees F.
In a large bowl, mix flour, salt, and baking soda. Add butter and peanut butter and mix until smooth. Add sugars and beat until light and fluffy. Add eggs and vanilla and mix until smooth. (I threw the PB cups and choco chips in at this point.)
Make balls out of level tablespoons of dough - add flour if needed. Roll in sugar. (I skipped the rolling in sugar)
Bake 2 inches apart on ungreased cookie sheet for 8 minutes. (I start checking at 5-6 minutes, I like them really gooey!)
Remove from oven and add 1 kiss to the center of each cookie. Return to the oven and bake for 2 more minutes. (I skipped this step since I didn't top with kisses. In fact, even when I do put kisses on these cookies I never put them back in the oven. They get plenty soft just from the heat of the cookies)
Monday, March 16, 2009
Cheater's Chocolate Cookies
I came home the other day craving chocolate! It was already late, and I didn't have too much kicking around in my cupboard except for a box of Duncan Hines chocolate cake mix (Moist Delux Dark Chocolate Fudge, to be precise). I picked up the box, but then decided a baking a cake was taking my craving a little too far. However, as I put the box back on the shelf I noticed there was a recipe for "Chunky Chocolate Cookies" on the side. I couldn't resist... I totally cheated and used the shortcut!
It was so simple and took about 5 minutes to whip together. It was very, very thick dough... next time I will use a mixer, my hand got tired! These were some darn good cookies. Fantastic, actually. I only made a few, the rest of the batter is still wrapped up in the freezer for another day.
It was so simple and took about 5 minutes to whip together. It was very, very thick dough... next time I will use a mixer, my hand got tired! These were some darn good cookies. Fantastic, actually. I only made a few, the rest of the batter is still wrapped up in the freezer for another day.
I will definitley be making these again! SO easy, and hits the spot when all you want is chocolate! Here is the recipe:
1 package Duncan Hines Chocolate Fugdge Cake Mix
2 large eggs
1/2 cup butter, melted
1/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips (I skipped this part in my rush)
1/2 cup chopped pecans or walnuts (skipped this too)
Stir everything together. Drop tablespoons (mine were bigger than that) onto greased baking sheets. Bake at 350 for 12 minutes.
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