Homemade Cookie Dough Neighbor Gifts From the Nato's
Showing posts with label cookie dough. Show all posts
Showing posts with label cookie dough. Show all posts
5/15/2012
2/13/2010
Cookie Dough Truffles
Forget the Cake Truffles and Oreo Truffles (although the Oreo Truffles are to die for...) Smashed Peas and Carrots has a recipe for cookie dough truffles:
YUM! (and there is no egg, so no worries)
You can get the recipe HERE.
YUM! (and there is no egg, so no worries)
You can get the recipe HERE.
9/24/2008
Cookie dough for frosting!
Not cookie dough FLAVORED frosting, but cookie dough INSTEAD of frosting!!
I found this idea on Cupcakes Take the Cake got the idea from Not Eating Out In New York
Chocolate Chip Cookie Dough-Topped Cupcakes
(makes 6 cupcakes)
for the basic vanilla cupcakes:
1/2 cup sugar
1/4 cup unsalted butter, softened
1 large egg
3/4 all-purpose flour
a little less than 1 teaspoon baking powder
1/2 teaspoon vanilla
1/3 cup milk
pinch of salt
for the cookie dough:
1/2 cup all-purpose flour
1/4 cup unsalted butter, softened
1/4 cup packed brown sugar
1 tablespoon sugar
1/3 of a beaten egg (save the rest for next morning)
1/4 teaspoon vanilla
pinch of salt
1/2 cup or so semi-sweet chocolate chips or chunks
Preheat oven to 375 degrees. In a mixing bowl, beat together the butter, sugar and vanilla for the cupcakes only. Add egg and beat until fully blended and creamy. Combine the flour, baking soda and salt in a separate bowl. Gradually add flour mixture to butter mixture, alternately adding the milk gradually. Divide equally among six cupcake liners in a muffin tray. Bake about 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool completely.
Meanwhile, make the cookie dough: Beat together the butter, sugars and vanilla. Add the egg and beat until creamy. Gradually add the flour and salt, and once fully blended and smooth, add the chocolate chips. Cover and chill in the refrigerator at least 15 minutes. Divide dough into 6 equally-sized balls and press with your palms into discs resembling chocolate chip cookies. Press on top of the cooled cupcakes.
I found this idea on Cupcakes Take the Cake got the idea from Not Eating Out In New York
Chocolate Chip Cookie Dough-Topped Cupcakes
(makes 6 cupcakes)
for the basic vanilla cupcakes:
1/2 cup sugar
1/4 cup unsalted butter, softened
1 large egg
3/4 all-purpose flour
a little less than 1 teaspoon baking powder
1/2 teaspoon vanilla
1/3 cup milk
pinch of salt
for the cookie dough:
1/2 cup all-purpose flour
1/4 cup unsalted butter, softened
1/4 cup packed brown sugar
1 tablespoon sugar
1/3 of a beaten egg (save the rest for next morning)
1/4 teaspoon vanilla
pinch of salt
1/2 cup or so semi-sweet chocolate chips or chunks
Preheat oven to 375 degrees. In a mixing bowl, beat together the butter, sugar and vanilla for the cupcakes only. Add egg and beat until fully blended and creamy. Combine the flour, baking soda and salt in a separate bowl. Gradually add flour mixture to butter mixture, alternately adding the milk gradually. Divide equally among six cupcake liners in a muffin tray. Bake about 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool completely.
Meanwhile, make the cookie dough: Beat together the butter, sugars and vanilla. Add the egg and beat until creamy. Gradually add the flour and salt, and once fully blended and smooth, add the chocolate chips. Cover and chill in the refrigerator at least 15 minutes. Divide dough into 6 equally-sized balls and press with your palms into discs resembling chocolate chip cookies. Press on top of the cooled cupcakes.
6/09/2008
Chocolate Chip filled Melting Moments
So I was on Taste Spotting (see previous post) and I found these from Erin Cooks:
Chocolate Chip Filled Melting Moments
Adapted from Elinor Klivans’s The Essential Chocolate Chip Cookbook published by Chronicle Books
Cookies
1/2 cup unbleached all-purpose flour
1/2 cup cake flour
3/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, at room temperature
3/4 cup powdered sugar
1 teaspoon vanilla extract
Filling
1/4 cup unsalted butter, at room temperature
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup miniature semisweet chocolate chips
Position a rack in the middle of he oven. Preheat the oven to 300ยบ F. Line 2 baking sheets with parchment paper.
Make the cookies. Sift both flours, the cornstarch, baking powder, and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter and powdered sugar until smooth and lightened slightly in color, about 1 minute. Stop the mixer and scrape the sides of the owl as needed during mixing. Add the vanilla and mix until blended. On low speed, add the flour mixture, mixing just until it is incorporated and a smooth dough forms.
For each cookie, roll a level tablespoon of doug between the palms of your hands into a smooth ball. Place the cookies on the prepared baking sheets, spacing them 2 inches apart. Use a fork to gently flatten the cookies to 1 1/4 inch disks, leaving an impression of the fork tines. Bake the cookies one sheet at a time until the tops feel firm and the cookie bottoms are lightly browned, about 30 minutes; the tops of the cookies should not color. Cool the cookies on the baking sheets for 10 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
Make the filling. In a medium bowl, use a wooden spoon to stir the butter, powdered sugar, and vanilla together until smooth. Stir in the chocolate chips.
Turn half of the cooled cookies bottom side up, and use a thin metal spatula to spread a rounded teaspoon of filling evenly over each one. Place the remaining cookies right side up on the filing, and press gently.
The cookies can be stored in a tightly covered container at room temperature for up to 5 days.
Chocolate Chip Filled Melting Moments
Adapted from Elinor Klivans’s The Essential Chocolate Chip Cookbook published by Chronicle Books
Cookies
1/2 cup unbleached all-purpose flour
1/2 cup cake flour
3/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, at room temperature
3/4 cup powdered sugar
1 teaspoon vanilla extract
Filling
1/4 cup unsalted butter, at room temperature
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup miniature semisweet chocolate chips
Position a rack in the middle of he oven. Preheat the oven to 300ยบ F. Line 2 baking sheets with parchment paper.
Make the cookies. Sift both flours, the cornstarch, baking powder, and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter and powdered sugar until smooth and lightened slightly in color, about 1 minute. Stop the mixer and scrape the sides of the owl as needed during mixing. Add the vanilla and mix until blended. On low speed, add the flour mixture, mixing just until it is incorporated and a smooth dough forms.
For each cookie, roll a level tablespoon of doug between the palms of your hands into a smooth ball. Place the cookies on the prepared baking sheets, spacing them 2 inches apart. Use a fork to gently flatten the cookies to 1 1/4 inch disks, leaving an impression of the fork tines. Bake the cookies one sheet at a time until the tops feel firm and the cookie bottoms are lightly browned, about 30 minutes; the tops of the cookies should not color. Cool the cookies on the baking sheets for 10 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
Make the filling. In a medium bowl, use a wooden spoon to stir the butter, powdered sugar, and vanilla together until smooth. Stir in the chocolate chips.
Turn half of the cooled cookies bottom side up, and use a thin metal spatula to spread a rounded teaspoon of filling evenly over each one. Place the remaining cookies right side up on the filing, and press gently.
The cookies can be stored in a tightly covered container at room temperature for up to 5 days.
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