Peanut Butter Ice Cream Sandwich

Peanut Butter Ice Cream Sandwiches Recipe

Ingredients

  1. 1/2 cup shortening
  2. 1/2 cup creamy peanut butter
  3. 3/4 cup sugar, divided
  4. 1/2 cup packed brown sugar
  5. 1 egg
  6. 1/2 teaspoon vanilla extract
  7. 1-1/2 cups all-purpose flour
  8. 1 teaspoon baking soda
  9. 1/2 teaspoon salt
  10. 12 ounces dark chocolate candy coating, chopped
  11. 1 quart vanilla ice cream, softened

 

Instructions

  1. Preheat oven to 350°. In a large bowl, cream shortening, peanut butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, and salt; gradually add to creamed mixture and mix well.
  2. Roll into 1-in. balls; roll in remaining sugar. Place 1 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern.
  3. Bake 9-11 minutes or until set (do not overbake). Remove to wire racks to cool completely.
  4. In a microwave, melt candy coating; stir until smooth. Spread a heaping teaspoonful on the bottom of each cookie; place chocolate side up on waxed paper until set.
  5. To make ice cream sandwiches, place 1/4 cup ice cream on the bottom of half of the cookies; top with remaining cookies. Wrap in plastic wrap; freeze on a baking sheet overnight. Yield: 16 servings.

Here’s the link to the original site

http://www.tasteofhome.com/recipes/peanut-butter-ice-cream-sandwiches#.T6RTtLo0yg0.pinterest

Chocolate Cookies

Ingredients

  1. 300 g all purpose flour
  2. 1/4 tsp salt
  3. 1/2 tsp baking soda
  4. 150 g butter, melted and cool
  5. 150 g light brown muscovado sugar (or light brown sugar)
  6. 90 g granulated sugar (90 g)
  7. 1/4 tsp vanilla powder (or 1/2 tsp vanilla extract)
  8. 1 large egg
  9. 1 large egg yolk
  10. 150 g dark chocolate (70%), chopped
  11. 150 g milk chocolate, chopped

 

Instructions

  1. Heat oven to 160°C (320F).
  2. Sift flour, salt and baking soda into a bowl. Set aside.
  3. Beat butter, sugars and vanilla in a bowl. Add the egg and egg yolk and beat until combined.
  4. Add flour mixture and mix until a dough forms. Stir in chocolate. Roll evenly sized balls and put on a piece of baking paper (you’ll probably have to bake 2-3 sheets.
  5. Don’t forget to leave some space between cookies as they float out). Bake for 9-13 minutes.
Here’s the link to the original site

Pecan Pie Cookies

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Ingredients

  1. 1 prepared single pie crust (homemade or purchased, I used Pillsbury)
  2. 2 tablespoons butter, melted
  3. ½ cup pecans, chopped
  4. ⅓ cup packed brown sugar
  5. ¼ cup corn syrup
  6. 2 eggs
  7. ⅛ teaspoon salt

Optional

  1. ¼ cup semi-sweet or milk chocolate chip for decorating

Instructions

  1. Preheat oven to 400 degrees.
  2. Combine butter, pecans, brown sugar, corn syrup, salt, and eggs. While constantly stirring, cook on the stove top over medium-low heat just until thickened. (You don’t want it dry, just slightly thickened, about the consistency of pudding). Remove from heat and set aside.
  3. Unroll dough and using a 3″ cookie cutter, cut out circles. Gently fold about ⅛-1/4″ up on the edges.
  4. Spoon 1 tablespoon of the pecan mixture into each circle.
  5. Place on a parchment lined pan (it’s important to line it) and bake 8 minutes or until filling is just set. Remove from oven and cool on a wire rack.
  6. Place chocolate chips in a small Ziploc bag (use brand name, the store brands tend to leak). Microwave about 15 seconds or until mostly melted. Snip off a tiny corner of the baggie and drizzle chocolate over the cookies. Cool until set.

Here’s the link to the original site

http://www.spendwithpennies.com/pecan-pie-cookies/

German Chocolate Cookies

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Ingredients

For the cookies:

  1. 1 1/4 cups (5.6 ounces) all-purpose flour
  2. 1/3 cup unsweetened Dutch-process cocoa powder
  3. 1 teaspoon baking powder
  4. 1/4 teaspoon salt
  5. 1 stick (4 ounces) unsalted butter, at cool room temperature
  6. 3/4 cup lightly packed dark brown sugar
  7. 1/4 cup granulated sugar
  8. 1 large egg
  9. 1 large egg yolk
  10. 1/2 teaspoon vanilla extract
  11. 1 cup semisweet chocolate chips

For the topping:

  1. 1/2 cup evaporated milk
  2. 1/2 cup granulated sugar
  3. 1 large egg yolk
  4. 4 tablespoons (2 ounces) unsalted butter
  5. 1/2 teaspoon vanilla extract
  6. 1/2 heaping cup sweetened shredded coconut
  7. 1/2 cup chopped pecans
  8. 2 ounces semisweet chocolate, melted

Instructions

  1. Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
  3. In the bowl of an electric mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed until well combined and smooth. Add the egg, egg yolk, and vanilla and beat until combined. On low speed gradually add the flour mixture. Fold in the chocolate chips with a rubber spatula.
  4. Using a medium spring-loaded cookie scoop, drop the dough by 1 1/2 tablespoon rounds onto the prepared baking sheets
  5. Bake for about 10 minutes, or until the cookies are set. Let cool on baking sheets for 10 minutes before removing the cookies to wire racks to cool completely.

For the topping:

  1. In a small saucepan set over medium heat combine the milk, sugar, egg yolk, and butter. Cook, stirring frequently, until the mixture has thickened, about 10 minutes. Remove from heat and stir in the vanilla, coconut, and pecans. Let cool until thick enough to spread on top of the cooled cookies.
  2. Drizzle the melted chocolate all over the cookies. Let everything set for at least 15 minutes before serving. Cookies are best served the day they’re made.

Here’s the link to the original

http://www.handletheheat.com/german-chocolate-cookies/

Insanely Delicious Turtle Cookies

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Ingredients

Cookies:

  1. 1 c. all-purpose flour
  2. 1/3 c. cocoa powder
  3. 1/4 tsp. salt
  4. 8 T. (1 stick) butter, softened
  5. 2/3 c. granulated sugar
  6. 1 large egg, separated
  7. 1 additional egg white
  8. 2 T. milk
  9. 1 tsp. vanilla extract
  10. 1 1/4 c. pecans, finely chopped
Caramel Filling:

  1. 14 soft caramel candies
  2. 3 T. heavy cream

Chocolate Drizzle (optional):

  1. 2 oz. semi-sweet chocolate
  2. 1 tsp. shortening

Instructions

  1. Prepare the Cookies: Combine flour, cocoa, and salt; set aside.
  2. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add egg yolk, milk, and vanilla; mix until incorporated. Reduce speed to low and add flour mixture until just combined.
  3. Wrap dough in plastic wrap and refrigerate until firm, 1 hour.
  4. Whisk egg whites in a bowl until frothy. Place chopped pecans in another bowl. Roll chilled dough into 1-inch balls, dip in egg whites, and then roll in pecans. Place balls about 2 inches apart on a baking sheet. Using a 1/2 teaspoon measuring spoon, make an indentation in the center of each dough ball.
  5. Bake at 350 degrees until set, about 12 minutes.
  6. Prepare the Caramel Filling: Microwave caramels and cream together in a small bowl, stirring occasionally, until smooth, about 1 to 2 minutes.
  7. Once cookies are removed from the oven, gently re-press the indentations. Fill each indentation with about 1/2 teaspoon of the caramel mixture. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Prepare the Chocolate Drizzle (optional): Place chocolate and shortening in a small zip-top plastic bag. Set bag in a bowl of warm water to soften. Gently knead the chocolate with your fingers until melted and smooth, placing back in the warm water for a minute or two as needed.
  9. Snip a very small hole in the corner of the plastic bag. Drizzle chocolate over the cooled Turtle Cookies.
Makes about 30 cookies.
Here’s the link to the original site

Read more at http://www.thekitchenismyplayground.com/2012/09/insanely-delicious-turtle-cookies.html#cZ9AMysOv8x9De33.99

Red Velvet Gooey Butter Cookies

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Ingredients

  1. 2¼ cups plus 1 tablespoon (about 280 grams) organic unbleached all-purpose flour, such as King Arthur Flour®
  2. 3 tablespoons (21 grams) organic raw unsweetened cocoa, leveled off & sifted
  3. 3 teaspoons (1 tablespoon/12 grams) baking powder
  4. 1 (8-ounce/226-gram) package cream cheese, such as Philadelphia®, softened
  5. ½ cup (1 stick/113 grams) unsalted butter, softened
  6. 1 cup (200 grams) granulated sugar
  7. ¾ cup (150 grams) packed light brown sugar
  8. 1½ tablespoons (22.5 ml) pure vanilla extract
  9. 1½ teaspoons (7.5 ml) strong red food coloring, gel based, such as AmeriColor
  10. 1 teaspoon (5 grams) kosher salt, or ¾ teaspoon regular table salt
  11. 1 large egg plus 1 large yolk (mine weighed 73 grams w/o shells)
  12. 1 cup (120 grams) confectioners’ sugar, sifted, for rolling & dusting cookies

Instructions

  1. In a medium bowl, whisk together flour, cocoa and baking powder until well blended. Set aside.
  2.  Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together cream cheese and butter until well blended, creamy and smooth. Beat in sugars, vanilla, red food coloring, and salt; mix until well combined, light and fluffy, scraping the bowl with a rubber spatula when necessary. Add egg and egg yolk and beat in well until creamy and light, about 2 to 3 minutes on medium speed.
  3. On low speed, gradually add flour mixture; mix until just fully incorporated. Dough will be very sticky. Cover work bowl and refrigerate at least 2 hours or overnight.
  4. Meanwhile, arrange oven rack in lower third of oven and preheat oven to 325ºF. Line two baking sheets with parchment paper; set aside. Place confectioners’ sugar in a small bowl; set aside.
  5. Measure enough dough to roll into generous 1-inch balls, using a 1 1/3-inch spring-loaded cookie scoop (or by measuring a generous tablespoon of dough with a measuring spoon) making sure each scoopful is in equal amounts. This is important for evenly baked cookies.
  6. Roll dough between palms of hands to achieve a small rounded ball and then roll in confectioners’ sugar to lightly coat. Place dough balls on prepared baking sheets at least 2 inches apart.
  7. Bake in preheated oven until cookies have spread into round cookie shapes and are puffed and crackly, about 14 minutes. Do not overbake. The cookies will still be soft in the centers. If they start to brown around the edges, they have baked too long. The underside of the cookies should be only very lightly browned.
  8. Transfer baking sheet to wire rack and allow cookies to cool on baking sheet for at least 10 minutes. Then, carefully remove cookies from baking sheet using a thin metal cookie spatula and transfer to wire rack to cool completely. Once completely cooled, transfer cookies to an airtight container. Repeat with remaining dough on prepared cookie sheets.
  9. If desired, chill the cookies in the refrigerator in an airtight container. Before serving, dust cookies with additional confectioners’ sugar. Serve cookies chilled or at room temperature.

Here’s the link to the original site

http://wickedgoodkitchen.com/red-velvet-gooey-butter-cookies-best-ever-scratch/

Perfect Snickerdoodle Cookies

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Ingredients

 

  1. ½ cup coconut oil, melted and cool (can substitute the same amount of unsalted butter, melted and cooled for a traditional option)
  2. 1 cup granulated white sugar
  3. ¼ teaspoon baking soda
  4. ¼ teaspoon cream of tartar
  5. 1 egg
  6. ½ teaspoon vanilla extract
  7. 1-1/2 cups all-purpose flour
  8. 3 tablespoons granulated sugar
  9. 1-1/2 teaspoon ground cinnamon

Instructions

  1. In a large mixing bowl, beat coconut oil, 1 cup sugar, baking soda and cream of tartar, scraping down the sides of the bowl, as needed. Add egg and vanilla extract and beat until combined. Add flour in gradually, scraping down the sides as needed. The dough will be sticky, and you might need to stir in the remaining flour. Cover the dough and refrigerate for 1 hour or less, until it’s easier to handle. While the dough is chilling, combine the 2 tablespoons of sugar and cinnamon in a small bowl.
  2. Preheat oven to 375 degrees F. Take out the dough and allow to get to room temperature. You can use a fork to break up dough, if it’s too hard. Form 1 inch balls, roll in cinnamon-sugar mixture to coat evenly. Space about 2 inches apart on an ungreased or parchment-lined baking sheet. Bake 10-11 minutes or until the edges are golden. Allow to cool on a wire rack. Makes 36 cookies. Enjoy!

Here’s the link to the original site

http://www.lifeslittlesweets.com/perfect-snickerdoodle-cookies/