Perhaps the BEST Chocolate Chip Cookies EVER

I love cooking. I also love looking through cookbooks for new recipes and now with the internet and recipe blogs, I am able to look at A LOT of recipes. I love it! I also love chocolate chip cookies. I have mastered my own recipe and quite enjoy it. One day I came across this recipe which claimed to be the best chocolate chip cookie ever. I didn't believe it, but had to try it for myself. They may in fact be my new favorite chocolate chip cookies. I guess the recipe came from the New York Times and I would recommend following it exactly....the chilling time is necessary! Enjoy!

2 cups minus 2 tablespoons cake flour*
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
3 cups semi-sweet or bittersweet chocolate chips

Directions
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate chips in and stir just til combined. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop heaping tablespoon scoops onto baking sheet. Bake until golden brown but still soft, about 12 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

*If you do not have any cake flour, simply measure 1 cup of all purpose flour, remove 2 TBS. and replace with 2 TBS. cornstarch

Kneaders Double Chocolate Peppermint Brownies

I have this friend. We met in high school when we worked at the video store together. She is AWESOME! We always had the best time together. Then we grew up. We went to college. One of us got married (that's me). One of us traveled the world (that's her). Through it all, we kept in contact. She is currently living on the other side of the country. She recently got married and is now expecting baby #1!! I'm so excited for her. Anyway, when I was expecting baby #3 and we found out about my mom's cancer, she happened to be in town. Since she is so awesome, she came for a visit and brought some of these beauties with her. I LOVE, LOVE, LOVE peppermint brownies and these may be the best I've had!! Did I mention she is the best? I realize it is no longer Christmas time, but believe me you can eat these anytime and you won't be disappointed. Enjoy!

Brownie
1 cup butter
4 oz unsweetened chocolate
2 cups sugar
1 teaspoons vanilla
4 eggs
1 cup all-purpose flour
2 cups semisweet chocolate chips

Melt the chocolate and butter in a 2 quart bowl in the microwave on high for 3 minutes, stirring every 20 – 30 seconds until the chocolate is melted. Cool slightly.
Add sugar, eggs and vanilla and mix well with a spatula.
Add the flour and stir to combine.
Stir in chocolate chips. Spread into a buttered 13-inch x 9-inch x 2-inch baking pan.
Bake at 350 for 25 minutes. Do not overcook. Cool.

Filling
½ cup softened butter, margarine, or shortening
2 cups confectioners’ sugar
2 drops mint flavoring or to taste
1 drop pink food coloring
(I had to add evaporated milk to this as well)

In a small bowl, beat the confectioners’ sugar, butter and mint flavoring until smooth.
Add food coloring to make a light pink.
Spread evenly over cooled brownies and then chill.

Chocolate Ganache
½ cup semisweet chocolate chips
¼ cup heavy cream crushed peppermint ( red and white)

Put the chocolate chips and cream into a small bowl.
Microwave on high for 1 minute stirring every 20 – 30 seconds until chocolate is melted. Do not over heat. Immediately pour over the brownies.
Decorate with crushed peppermint.

Do not refrigerate. Mixture will set up on brownies in about 15 – 20 minutes.

The chef's notes: Instead of doing the ganache, I just substituted chocolate frosting which I just made with powdered sugar, evaporated milk, softened margarine and some cocoa powder. Once I put on the mint frosting I put them in the fridge to let the frosting harden and then added the chocolate frosting. I think the brownies ended up cooking about 30 minutes instead of 25 - but your oven might be different. Enjoy!

Valentine Sugar Cookies

The tradition of Valentine cookies dates back twelve February's ago.....Dave and I were newly engaged and we spent the evening making, baking, and frosting heart shape treats!! He doesn't remember that, but it's true. I have been making sugar cookies every year since - some years with friends, some with Dave, and now with my kiddos. I think it is a great tradition and one I didn't think would happen this year (thought baby would have arrived by now). I have experimented with many different recipes - some with lemon, almond, strawberry....varying amounts of flour, butter, etc. This has become one of my favorites. The dough doesn't spread and they stay nice and chewy (not crunchy)! Of course, the best part is in the decorating! Conner helped me this year and I think he did a great job.

1/2 cup butter, softened
1 cup granulated sugar
1/2 cup sour cream
2 eggs
1/2 teaspoon vanilla
3 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Beat together butter and sugar. Add sour cream, eggs, and vanilla; beat well. Stir in flour, baking powder, baking soda, and salt. Mix well. Cover and refrigerate at least one hour.

Pre-heat oven to 350 degrees F

Roll dough out on a lightly floured surface to 1/4 inch thickness. Dip cookie cutters in flour then cut dough into desired shapes. Place cookies 1-inch apart on un-greased cookie sheet. Bake for 8-10 minutes (cookie will be a very light tan on bottom - tops will still be pale). Remove to wire cooling rack. Frost when cooled.


Buttercream Frosting

1/2 cup butter, room temperature
4 oz. cream cheese
4-5 cups powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla or almond extract
4-6 tablespoons cream or milk
gel or paste food coloring (optional)

Beat together butter, cream cheese, sugar, salt, vanilla and 1/4 cup cream or milk. Add additional cream, 1-2 teaspoons at a time and continue to beat until frosting is smooth, creamy and is desired spreading consistency. Beat in food color, one drop at a time, as desired.

Cookie Kisses

FINALLY, a new post! I'm thinking posting is going to be fewer and even more far between with the new baby approaching - we'll see. I'll try to do what I can. My hubby promised to be my photographer since he got his fancy new camera, but that hasn't played out yet.
So, these cookies! I made them once years ago (and I mean like 10 years ago) after seeing them on Martha Stewart. I remembered how cute they were and wanted to make them again, plus they seemed kinda Valentinesy! I don't remember them being quite this big last time, I must have piped too much dough out. Big, or small they are tasty and quite cute!

Cookies
1/4 c. blanched whole almonds
1/2 c. sugar
1 3/4 c. flour
1/2 tsp. salt
3/4 c. butter, room temperature
1 egg
2 TBS. freshly squeezed lemon juice
1/2 tsp. vanilla extract

Frosting
1 1/2 TBS. strawberry jam (I only had raspberry jam and it worked just as well)
2 TBS. butter, melted
1 1/2 c. powdered sugar
2 TBS. heavy cream (I only had evaporated milk and it also worked great as a substitute)

Preheat oven to 350. Line two baking sheets with Silpats, set aside (I only have one silpat, so I just lightly greased the second baking sheet). Place almonds and 2 TBS. sugar in the bowl of a food processor and process until very fine. In the bowl of an electric mixer, beat butter and remaining 6 TBS. sugar until light and fluffy, about 2 minutes. Add egg, lemon juice, and vanilla, and beat on medium until combined. Add reserved almond mixture, flour and salt and beat until combined

Place dough in a pastry bag fitted with a star tip with a 1/2" opening. Pipe out the cookies onto prepared baking sheets; with wet fingers shape top of each cookie into a point. Bake rotating sheets halfway through cooking, until light golden brown, about 15 minutes. Remove baking sheets from oven, and transfer cookies to wire rack to cool.

While cookies are cooling, prepare frosting: In a small saucepan set over medium heat, cook strawberry jam, stirring until completely melted, about 2 minutes. Pour into a small bowl. Add melted butter, powdered sugar, and heavy cream, and stir until combined and smooth. When cookies are completely cooled, join pairs of cookies together: Spread, or pipe 1 tsp. frosting on the bottom of one and press the bottom of second against it; place on wire rack until frosting has completely set.

Hidden Snickers Cookies

We all know the drill....it's after Halloween and it's always fun to find recipes that allow us to use up some of that dreaded candy. I remember a long time ago hearing about, or maybe even making some Snickers cookies. But I couldn't find a recipe in my collection; so I turned to Google....found tons of recipes.....and altered it to make my own! These were so fun to make with Conner, he loved unwrapping the candies and shaping the dough around the bars. I don't really like peanut butter cookies, but I sure like these!

1 c. sugar
1 c. firmly packed brown sugar
1 c. soft butter
1 c. peanut butter
1 1/2 tsp. vanilla
2 eggs
3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

20 SNICKERS® or MILKY WAY®s fun size bars, cut in half (1/2 per cookie), or use the Minis.

Cream together butter, peanut butter, and sugars. Add vanilla and eggs and mix well. Scrap down bowl and add dry ingredients. Shape dough around each candy, cover completely. Place on ungreased cookie sheet. Bake at 375 degrees for 12-13 minutes.

Seven Layer Bars

I can remember having and making these cookies since I was very young! It seemed that we had them at every family function, and it seemed that EVERYONE loved them. Once I was old enough to cook, imagine my surprise at how easy they are to concoct! Just a bunch of measuring and pouring.....doesn't get simpler. I decided to make them for the 4th along side some yummy Strawberry Ice Cream. Oh by the way, you'll notice in the picture that some of the cookies are darker, that is because I experimented and put marshmallows on half. I read that somewhere on someones recipe and wanted to try it out. I'd say it was an excellent addition, making the cookies much gooier, but also a little darker.

1/4 c. butter
1 1/3 c. graham cracker crumbs
1 c. chocolate chips
1 c. butterscotch chips
1 c. coconut
1 c. chopped nuts, optional
1 can sweetened condensed milk

Melt butter in a 9X13 pan in preheating 350 degree oven. Sprinkle cracker crumbs over butter and make a crust, using a fork or glass. Layer remaining ingredients and drizzle sweetened milk over the top. Bake at 350 for 20- 30 minutes, until lightly browned and bubbly.

Butterscotch Oatmeal Cookies

It's the end of the month ..... how did June manage to slip right by! Perhaps it was because here it didn't feel like June until the end of the month. With all the rain and cooler temps, it felt more like early Spring. Needless to say neither Dave or I out to do our Visiting or Home Teaching (terrible, I know :-()! I'd seen this recipe on another blog and wanted to give them a try; seemed like the perfect thing to make them and drop them off to our respective teachees! I personally REALLY like oatmeal cookies, and I'm also a fan of butterscotch so this was an ideal combination. And frankly putting the white chocolate on top just made this the ultimate cookie in my mind!

1/2 cup butter, room temperature
1/2 c. butter-flavored Crisco

1 cup sugar

1 cup brown sugar

2 eggs

1 tablespoon vanilla

2 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

2 cups oatmeal

1 package butterscotch chips

Cream butter, shortening and sugars together. Add eggs and vanilla. Add all dry ingredients except oatmeal. Mix in oatmeal. Do not over mix. Just until wet and dry ingredients are incorporated. Mix in chips. Scoop out golf ball sized amount of dough. Place on ungreased cookie sheets. Bake in 350 degree oven. When cookies are almost done, at the 8 minute mark, open oven and flatten a bit with a spatula. Continue baking for about 2 minutes. Remove from oven and let cool completely.

For chocolate drizzle: Melt about 1 cup of white chocolate or vanilla chips in a small Ziploc bag in the microwave. This takes about 30 seconds to 1 minute. Squish the chips around in the bag a bit until all chips are melted and smooth. Snip off the end of one corner of the bag. Drizzle the chocolate over the cookie. Let cool again until drizzle is set.

Makes about 2 1/2 dozen 4 inch cookies.

Chocolate Marshmallow Brownie Cookies

There is a local sandwich shop (Cutler's) that I have loved since I was young. Their turkey avocado sandwich (on wheat) is the best! And they just happen to have the best cookies around. I've had their sugar cookies and chocolate chip cookies, but my all-time favorite is their Brownie Marshmallow Cookies (or their Brownie Mint Cookies). The cookies are so moist and chewy and it is just the BEST combination. I was so excited to find an imitation recipe!
I think they are a great treat to bring because everyone is drawn to them - they look like someone has taken a lot of time to make them. And they are not the plain old chocolate chip cookie or rice krispie treat. Well, Conner had Kindergarten graduation and we were asked to bring a treat - I decided it was time to test out the recipe once again. This time I used a half marshmallow, rather than the marshmallow creme because I find that the creme is really runny unless kept refrigerated. I actually really liked it with just the marshmallow - it made the cookies really chunky! I am including two recipes below. This last time I used the first recipe, but I think I like the second one better. I found the cookies to be a little dry, and they stayed in their ball shape until I pressed them out. Whichever one you use, just make them because they are a most delicious treat!

1 egg
1 c. sugar
1 tsp. vanilla
1/2 c. shortening
1/2 c. milk
2 c. flour
1/2 tsp. salt
1/2 tsp. soda
1/2 c. cocoa
small jar marshmallow creme*

Beat egg, sugar, vanilla, and shortening in a medium bowl until fluffy. Slowly beat in milk. Blend in flour, salt, soda, and cocoa. Drop by teaspoonfuls 2" apart on greased baking sheets. Bake at 350 for 10-12 minutes or until firm in the center. When cool spread with marshmallow creme and top with chocolate frosting.


Frosting

1 1/2 c. powdered sugar
2 TBS. cocoa
dash of salt
2 TBS. milk
1 TBS. butter, softened
1 TBS. shortening

Mix all together until desired consistency and spread over marshmallows.

I like to keep these in the fridge because the marshmallow creme likes to run.

* Another alternative is to use regular marshmallows. Either put a halved large marshmallow or 3 small marshmallows on top and return to oven for 2 more minutes, then top with frosting.

RECIPE #2

1/2 c. butter
6 TBS. sugar
6 TBS. brown sugar
1/2 tsp. vanilla
1 egg
1 TBS. buttermilk blend (you can omit this if you don't have it)
4 TBS. cocoa
1 1/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
small jar marshmallow creme

Cream together butter, sugar, brown sugar and vanilla. Beat in egg. Mix in buttermilk blend and cocoa. Mix in flour, baking soda, and salt. Bake at 350 for 8-10 minutes. When cool spread marshmallow creme on top. Let sit for a few minutes and spread chocolate frosting on top.

Frosting

1 1/2 c. powdered sugar
2 TBS. cocoa
dash of salt
2 TBS. milk
1 TBS. butter, softened
1 TBS. shortening

Mix all together until desired consistency and spread over marshmallows.

Chocolate Chip Cookie Bars AKA Blonde Brownies

Saw this recipe on another blog and I was immediately hooked! What is better than gooey chocolate chip bars. The thing I love about these, over just regular ol' chocolate chip cookies, is how caramely they are. I think it is because they have SO much brown sugar. The original recipe said to cook for a lot longer, but mine got golden brown after about 25 minutes so I took them out and they were perfecto!

1 cup butter, softened

1 and 3/4 cups brown sugar

1/4 cup granulate sugar

2 eggs

2 teaspoons vanilla

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups all purpose flour

1 and 1/2 cups chocolate chips

Preheat oven to 350 degrees. Lightly coat a 9 by 13 inch baking dish with no stick cooking spray. In a large bowl, cream butters and sugars until fluffy. Add eggs and vanilla, stirring well. Stir in powder, soda, and salt. Add flour and gently stir until just incorporated. Add chips and scrape batter into prepared pan. Bake for 25-30 minutes, or until top is golden brown. Let cool before slicing...if you can wait.

German Chocolate Cheesecake Bars

So over a year ago, I took Conner to some book fair and came across a fun looking cookbook. After getting home, I marked all the pages/recipes that looked interesting. I had been wanting to try this recipe since I found it. I LOVE German chocolate anything! I finally had an excuse to make them and am glad I did. First of all, they look so fancy (great first impression). Secondly, they are super simple to make. And lastly, they are delish! Very rich, but decadent and a great little treat!

1 1/2 cups graham cracker or Oreo cookie crumbs
1/4 cup sugar
5 TBS. butter, melted
2 (8oz) packages cream cheese, room temperature
1 can sweetened condensed milk
2 oz. unsweetened chocolate, melted
3 eggs
3 TBS. cornstarch
1 tsp. vanilla
1 c. sweetened flaked coconut
1/2 - 3/4 c. caramel ice cream topping

Preheat oven to 325. Combine the first three ingredients in a medium size bowl. Then press evenly in the bottom of a 9X13 pan. In a separate bowl, beat cream cheese until smooth. Add condensed milk, chocolate, eggs, cornstarch, and vanilla; beat for 2 minutes. Pour batter over the top of crust. Bake for 15 minutes. Remove pan from oven. Increase oven temperature to 350. Sprinkle top of cheesecake with coconut and return to oven for 10-12 minutes, or until coconut is golden brown. Remove from oven and cool. Drizzle caramel topping evenly over top of bars. Garnish with chocolate curls and dust with powdered sugar. Refrigerate until ready to serve.

Monster Cookies

Okay, so these amazing cookies don't have any flour. When I saw the recipe, I knew I had to try them just to see if they would in fact work. YES they did!! They are so delicious, soft and chewy - that is my favorite for cookies. Even a few days later they weren't dried out, still chewy, moist and yummy. I made a few adjustments to the recipe, just because I don't love the taste of peanut butter .... see below!
3 eggs
1 cup plus 2 TBS. packed brown sugar
1 cup white sugar
2 tsp. vanilla extract
2 tsp. baking soda
1/2 cup butter
1 1/3 cups peanut butter (I used half almond butter, just to cut the peanut butter flavor)
4 1/2 cups rolled oats
1 cup M&M's candy

Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets or line with parchment paper. Cream butter and peanut butter together. Add the sugars and stir until well mixed. Add eggs one at a time, then add vanilla. Mix oatmeal and baking soda separately, then stir into batter. Add M&M's last. Drop by heaping teaspoons onto cookie sheets. Bake for 12-15 minutes. (I ALWAYS undercook my cookies to make them moister and chewier, so I only cooked these for 10 minutes and they were perfect!).

Rocky Road Fudge Brownies

I got this tasty recipe from my sweet aunt who is super creative and always has the best recipes. She says that this recipe is a bit step-consuming, but sooooo good that everyone requests it constantly! She got from a friend 15 years ago and those are always he best recipes - the ones that have stood the test (and taste) of time! These are good any way, but they are extra yummy kept cool in the refrigerator!

Brownie Bar
½ c. Butter
1 – 1 oz. Unsweetened Chocolate Square

Melt butter and chocolate together; add and mix well:

1 c. Sugar
1 c. Flour
1 tsp. Baking Powder
1 tsp. Vanilla
2 Eggs
¾ C. Nuts – chopped

Stir in nuts. Place in a greased 9 x 13 pan.

Filling/topping
6 oz. Cream Cheese (softened)
½ c. Sugar
2 T. Flour
¼ c. Butter (softened)
1 Egg
½ tsp. Vanilla
¼ c. Nuts

Mix well, except nuts, until fluffy. Stir in nuts. Spread filling mixture on top of brownie bar mixture in pan.

Sprinkle 1 c. chocolate chips on top. Bake at 350 for 25-30 minutes. (Filling mixture should be lightly browned).

Sprinkle 2 c. mini-marshmallows on top and bake 2 minutes more.

Frosting
(Have frosting below ready when they come out soft).

Melt and mix over low heat:
¼ c. Butter
1 – 1 oz. Unst. Chocolate Square
2 oz. Cream Cheese
¼ c. Milk

Beat in:
1 lb. (4 cups) Powdered Sugar
1 tsp. Vanilla

Pour over oven-softened marshmallows and swirl chocolate frosting with marshmallows lightly.

Cool well before cutting.

Yummy Brownies

Every Friday at one of the offices Dave works at, they have a big lunch. Some of his co-workers became aware of this blog of mine, so Dave requested I make something for this weeks lunch. Boy, was the pressure on :-)! I had never made this recipe, but it sounded so good and I figured I couldn't go wrong with brownies. I love, did I mention LOVE cream cheese frosting and these have it! Sandwiched between a delicious brownie and a light chocolate topping - YUM! One of the lucky participants described them as "ice cream in a brownie." Try them soon!

5 T. cocoa
1 c. butter, melted
4 eggs
2 c. sugar
1/2 tsp. salt
1 c. flour
1 tsp. vanilla

Mix all ingredients. Pour into a greased 9 X 13-inch pan. Bake at 350 for 30 to 35 minutes. Cool completely.

Cream Cheese Layer: 1/2 cup butter, 6 oz. cream cheese, 2 cups powdered sugar. Whip until nice and light. Spread over cooled brownies. Refrigerate until hardened.

Melt together 1 cup chocolate chips, 4 tablespoons butter, 3 tablespoons water. Cool to touch, pour over cream cheese layer. Keep refrigerated.

Homemade Twix Squares

When we were visiting So. California, we were lucky enough to spend a few hours with my "twin" cousin and her family. They were nice enough to entertain us, and even nicer to feed us a delicious lunch. Amy, my cousin, made these cookies for dessert and I was immediately hooked. One of my absolute favorite combinations is caramel and chocolate, and one of my favorite all time candy bars is a Twix. I was so glad that she shared the recipe with me . . . these will definitely become a favorite in our house!

Crust:
1 ¼ c. flour
1/4 c. sugar
1/2 c. butter

Carmel:

½ c. butter
½ c. brown sugar
2 Tbsp. corn syrup
½ c. sweetened condensed milk

Crumble crust ingredients together. Pack into ungreased 9x9 inch pan. Bake on 350 degrees for 20 minutes.

Combine caramel ingredients in a heavy saucepan. Bring to a boil over medium heat. Boil 5 minutes, stirring constantly as it burns easily. Remove from heat. Beat with spoon slowly until it shows signs of thickening.* Pour over crust.

Top layer: melt approximately 2 c. chocolate chips with a little shortening over low heat or in the microwave. Pour over carmel layer and spread carefully. Chill. Cut into 36 squares.

(*Amy’s note: I put the crust into bake and then start making the carmel. It will be finished before the crust is done, so it just sits and I stir it every so often. It seems to thicken a bit during that waiting time.)

Chocolate Candy Cane Cookies

I crushed some candy canes to use last night at Young Women (we had a hot chocolate bar with all kinds of fun toppings) and we didn't use them all. I wanted to find some cookies I could add them to and came across this recipe. I almost screamed for joy just looking at the picture - don't they look amazing??? I will definitely be trying them and would suggest everyone else do the same. So festive!!
UPDATE: I made these for a family party and they are so FUN, yummy, and definitely worth making.

For Cookies:
1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder (preferably Dutch-process)
1/4 teaspoon salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature (I used 1/2 cup butter, 1/4 cup butter-flavored shortening)
1 large egg

For Filling:
1 cup plus 2 tablespoons powdered sugar (definitely needs more, I used about 3 cups)
3/4 cup (1 1/2 sticks) unsalted butter, room temperature (I used 1/4 c. butter and 4 oz. cream cheese)
3/4 teaspoon peppermint extract
2 drops (or more) red food coloring
1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies (about 4 ounces)

For cookies:
Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.

For filling:
Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.

Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). (Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.)

Chocolate Chip Cookie Cup Treats

I saw these on another blog and just fell in love with them. I knew I had to make them because I love mini and individual things. We had a family Christmas party and decided that would be the perfect time to make them. They sure are cute and combine two of the best treats - chocolate chip cookies and rice krispie treats :-)!

½ batch of your favorite cookie dough recipe

3 Cups Mini Marshmallows
2 Tablespoons butter
3 ½ Cups rice crispy cereal

1 Cup semi sweet chocolate chips
2 Tablespoons coconut oil (you can also use heavy cream) (I used shortening)

1. Preheat oven to 350 degrees F. Press cookie dough into mini cheesecake tins or mini muffin tins filled about ¾ way full. Bake for 12-15 minutes or until cooked through. Remove from oven and drizzle 1 teaspoon caramel ice cream topping over each cup.

2. Place marshmallows and butter into a large microwave safe bowl. Microwave for 1-2 minutes or until puffed up. Stir in rice crispy cereal until well combined. Scoop a spoonful of mixture and place over cookie cups. Spray hands with cooking spray and press gently to even out.

3. Place chocolate chips into a medium microwave safe bowl and microwave in 30 second intervals until melted and smooth. Stir in coconut oil or heavy cream until shiny and smooth. Drizzle over top of brownies.

Best Big Chewy Chocolate Chip Cookies

My sister sent me this recipe and told me I had to try it, so I did! They really are chewy and moist! I was concerned about making them that big, because I didn't want to eat such a big cookie in one sitting, but I'm glad I did. They are fun to have that big and you really can eat one in a sitting :-)! I used my 1/4 cup measure to scoop the dough out and it worked perfectly.

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Preheat the oven to 325 degrees F. Grease cookie sheets.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Homemade Oreos

A family favorite cookie. They are moist and just plain delicious. These oreos are simple to mix up. Plus I am a huge fan of cream cheese frosting, so I love adding the chocolate cookies to that. These cookies remind me of the 24th of July, because we always eat them while watching the fireworks, but are always a great treat. This last time I made them, I did a few things differently (see my notes below). One big exception is I added Mint Chocolate Chips to half the batter. I love the combination of mint and chocolate and thought it would be fun in these oreos.

1 box Devil's Food cake mix
2 eggs
3/4 c. shortening (I used 6 TBS. butter flavored Crisco, 2 TBS. butter, and 2 TBS. canola oil)
1/2 tsp. vanilla

Preheat oven to 350. In large bowl combine cake mix, eggs, shortening, and vanilla. Mix by hand (dough will be very stiff). Form dough into small balls. Place 1 1/2" apart on greased baking sheet. Bake for 9 minutes. Let cool for 2 minutes, then remove from pans. When completely cool, match two same-size cookies; place a generous amount of frosting in center of one, and top with the other, pressing together gently.

Cream Filling

1 (8 oz) pkg. cream cheese
1/2 c. butter
1 lb. powdered sugar
1 tsp. vanilla

Combine all together until smooth.

Double Chocolate Dream Cookies

I love chocolate chips cookies (well, I really love the dough) and I love chocolate so when I came across this chocolatey variety I knew I had to try it. Yummy! In my opinion you can't ever have too much chocolate so this is a winner. When I made these most recently I decided to spice it up and borrow an idea I saw on another blog. Instead of mixing in chocolate chips, I crushed up pretzels and added about a cup of those. Then I added about a cup of white chocolate chips. I think it is a great combination. I love the saltiness of the pretzels and the creamy sweetness of the white chocolate.

Also, I have found when I make these cookies that they turn out slightly drier than regular chocolate chip cookies. So I tried ommitting the last 1/4 cup of flour and think it is a much better texture. As always, when I make cookies I cook them for a minute less than is recommended and then take them out while still slightly doughy. I have found this prevents them from getting too crisp and dry and makes them a nice texture.

2 1/4 cups flour
1/2 cup baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed brown sugar
3/4 cup white sugar
1 tsp. vanilla extract
2 large eggs
2 cups (12 oz. pkg.) semi-sweet chocolate chips

Preheat oven to 375° F.

Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs for about 2 minutes or until light and fluffy. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 8 to 10 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Carmelitas

A good friend of mine is kind of famous for making these cookies. Whenever we're having a get-together we request that she make them and no one is disappointed. They are very rich, so they go a long way if cut smaller.

Today when I made them, I just didn't want to use all that butter, so I used 1 cup butter and 1/4 cup canola oil (even though it calls for 1 1/2 cups this variation worked really well). I also, as usual, used half wheat flour and no one will ever know.
These are a good thing to freeze to have around when you need a sweet!!
I read somewhere that these were "invented" at the Pillsbury Bake-Off and were actually the winner, I think. Of course Pillsbury has their boxed version, but ewe, why waste your calories on that when you can just make this homemade version - you will not be disappointed!

2 c. flour
1 1/2 c. brown sugar
1/2 tsp. Salt
2 c. quick oats
1 tsp. Baking soda
1 1/2 c. butter, melted
12 oz. Chocolate chips
1 jar Butterscotch Caramel Topping

Preheat oven to 350. Mix together flour, brown sugar, salt, oats, soda, and butter until crumbs form. Press half of mixture into greased 9X13 pan and bake for 10 minutes. Remove from oven and sprinkle with chocolate chips. When melted, top with whole jar of Butterscotch Caramel topping. Sprinkle remaining crumbs over caramel and bake 25-30 minutes. Chill for easy cutting.