Friday, February 6, 2009

Two Cookie Recipes your kids will love!!!!!

S'mookies.....Half Cookie, Half S'more! What's not to like!


2/3 cup all-purpose flour
1 tsp baking soda
1 stick unsalted butter, softened
1 cup creamy peanut butter
1 1/3 cups packed light brown sugar
1 large egg, beaten
¾ tsp vanilla

½ cup chocolate chips
2TBS unsalted butter
½ cup marshmallow cream

Preheat oven to 375. Lightly coat a cookie sheet with cooking spray. Mix flour and baking soda in a small bowl; set aside
With a spoon, mix butter, peanut butter and brown sugar in a medium bowl until smooth. Add egg and vanilla, and beat until smooth. Add flour mixture, and stir until combined.
Roll dough into 1-inch balls and flatten with a fork; bake 8-10 minutes. Remove from oven and let stand for 10 minutes, then place cookies in the refrigerator for 20 minutes.
While cookies cool, place chocolate chips and butter in a microwave-safe bowl; heat about 1 minute, until just melted. Let stand for 30 minutes, or until slightly stiff.
Heat marshmallow cream in microwave for 10 seconds to soften. Spread marshmallow on a cookie, chocolate on another and sandwich together.
Store finished cookies in fridge.



(makes 4 dozen)

1 cup butter, softened
1 cup white sugar, plus 1 Tbs
1 cup packed light-brown sugar
2 eggs
2 tsp vanilla
2 ½ C flour, plus ¼ cup
¾ cup coca
1 tsp baking soda
2 heath candy bars
1 bag Rolo Chewy caramels

Preheat oven to 375. In a medium bowl, beat butter and sugars until fluffy, then add eggs and vanilla and beat well.
In a separate bowl, mix 2 ½ cups flour, cocoa, and baking soda. Add flour mixture to sugar mixture a little bit at a time and blend well. If the dough feels too sticky, sprinkle in a little extra flour. Cover and chill dough in fridge for about 30 minutes.
Chop Heath bars into small pieces. Place in a small bowl and toss with 1 Tbs sugar.
Once dough has chilled, wrap a piece around each caramel, forming a 1-inch ball and covering the candy completely, Dip top of the dough ball into the candy topping and place on parchment-lined baking sheet.
Bake for 7-10 minutes. Cookies will look quite soft, but do not overbake. Cool in pan slightly, then move to a rack or the counter to finish cooling. Store in a covered container.

Sorry I don't have pics of these!

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