Tuesday, July 10, 2018

Mini Chocolate Chip Cookies

These tiny cookies are perfect for parties or for small hands.  Great for snacking.  The recipe makes 100 small cookies.  That sounds like a lot.  But not so much since they are bite sized.
I think this is the first time I've ever washed a quarter.  But I wanted you to get an idea of the size of the cookies.
Ingredients:

1/2 cup (1 stick) butter, softened

3/4 cup brown sugar

1 large egg, room temperature

1 teaspoon vanilla

1 1/3 cups all-purpose flour 
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder 

1 heaping cup mini chocolate chips
Directions:
Preheat oven to 325 degrees F.

In a mixing bowl cream together the butter with the brown sugar until light and fluffy. This will take 2 to 3 minutes.
Add the egg and vanilla to the bowl and mix until well incorporated.
Stir in the flour, salt, baking soda, and baking powder until well mixed.  Do not over mix.
Add the chocolate chips and mix by hand.
Using a teaspoon cookie scoop (measuring spoon size not eating utensil size) or a teaspoon measuring spoon place mounds of cookie dough onto parchment covered cookie sheets. I got 20 per sheet.
If you want your finished cookies to be prettier add a couple of chocolate chips on top of each cookie. (This is totally optional.) 
Bake one pan at a time at 325 degrees F for 8 to 10 minutes. I baked mine for 8 1/2 minutes. Cookies will look slightly under-baked, but will continue cooking on the pan as they cool and will stay soft.

Cool for one minute on the pan; then move to a cooling rack to cool completely.  
If you have any left, store them in an air tight container.
(My cookie scoop measures 1 inch in diameter.)
 

Sunday, May 27, 2018

Fruity Pebbles Cookies


These cookies are crunchy on the outside and soft on the inside.  You'll love them!  They are GIANT cookies! 
This recipe makes 24 cookies.

Ingredients:
1 Cup (2 sticks) Unsalted butter, softened
2 Cups Sugar
2 Large eggs
1 teaspoon Vanilla extract
3 Cups Flour
1/2 teaspoon Baking soda
1/2 teaspoon Cream of tarter
1 1/2 cups Fruity Pebbles cereal
8 ounces white chocolate (optional)

Use good chocolate.  These cookies are delicious even without being dipped in chocolate




Directions:
Combine butter with sugar and beat on medium speed until well creamed together.
Add eggs and vanilla extract. Mix into butter and sugar until eggs are well beaten.
In a separate bowl, combine flour, baking soda and cream of tartar. Slowly add into batter and beat on medium low speed until well combined and dough forms.
Mix in Fruity Pebbles with a spatula or with your mixing speed on low so they don’t get crushed.
Roll dough into a 12 inch long cylinder.  Wrap in plastic wrap and refrigerate for 1 hour or up to 24 hours.
Preheat the oven to 350 degrees F.
Unwrap the dough and slice into 24 slices each slice1/2 inch wide.
Place onto parchment lined cookie sheet about 2 inches apart. I only get 6 per sheet.

Bake at 350 degrees F for 11-13 minutes. I bake mine for 11 minutes.  Allow cookies to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.  Take them out of the oven while still puffy in the center.  They’ll continue to cook on the cookie sheet after you take them out of the oven.
To coat with white chocolate, break the chocolate up into smaller pieces and microwave it at 50% power for 30 seconds at a time. Stir the chocolate after each 30 seconds so that it doesn’t burn. Then dip your cooled cookie in the chocolate and tap off the excess chocolate on the side of the bowl. Set these on a piece of parchment paper to cool.

Store in an airtight container.
 


Tuesday, January 23, 2018

Whoopie Pies




Makes 24
Cookies

Ingredients:
1 package (2-layer size) Devil’s food cake mix
1/2 cup water
1/4 cup unsweetened cocoa powder
1/4 cup vegetable oil
3 eggs
1 Tablespoon vanilla extract


Directions:

Preheat oven to 350 degrees F.
Beat cake mix, water, cocoa powder, oil, eggs and vanilla in large bowl with electric mixer on low speed just until moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes.
Spoon 1 tablespoon of batter, 2 inches apart, onto parchment paper-lined baking sheets. I use a 1 tablespoon scoop. (Cookies will spread so avoid crowding them on baking sheet.)
Bake 8 minutes or until cookies are puffed and spring back when touched. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. (You’ll get about 48 cookies to make 24 whoopie pies.)
                                                Filling 
Ingredients:

7 ounces (about 1 1/2 cups) Marshmallow Crème
3/4 cup butter, softened
2 Tablespoons water
1 1/2 to 2 cups powdered sugar

Directions:

In a large bowl, beat the marshmallow crème and butter until well mixed.  Add the water.  Mix until combined. Beat in the powdered sugar until light and fluffy (about 2 to 4 minutes).  
 

Assembly

When cookies are completely cool pipe frosting onto the flat side of one whoopie pie and place another on top.
I place the whoopie pies, rounded side down onto a cookie sheet.  Then I put the frosting into a gallon sized Ziploc bag and cut a small snip (about 1/2 inch) off the bottom corner.  I squeeze frosting onto half of the whoopie pies.  Then I place the other whoopie pies flat side down onto the filling and press down slightly.