Chocolate Chip Cookie Dough Brownies

All I can say to this is YUM-O! I still love the fact that you can eat something that tastes like cookie dough without actually eating raw eggs and with a brownie! This recipe for chocolate chip cookie dough brownie comes from Lori at Recipe Girl and I can’t wait to try them.

I think these would make a great addition to any party (or just to stuff your face)!

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These Chocolate Chip Cookies are the BOMB!

 

 

 

 

 

 

I had no idea earlier today when my husband asked me if I could make him a delicious chocolate chip pecan cookie that I would be later eating probably the BEST cookie I have ever eaten in my life. I know that sounds like an extreme exaggeration, but I promise you it is NOT.

I hadn’t even searched too long before finding Savory Sweet Life’s recipe for The Best Chocolate Chip Cookie Recipe EVER! I followed Alice’s recipe to the letter! (with the exception of the sea salt. I didn’t have  any on hand so I added the 1/2 tsp of table salt as recommended). I also added 1 Cup of chopped pecans to my batter.

I believe that one of the main keys to this recipe is making sure you are following the directions on how long to mix the ingredients. I creamed the butter and sugar for the full 3 minutes noted in the recipe and I also beat the eggs and vanilla for an additional 2 minutes as directed.

If you follow this recipe, you will have an absolutely delicious cookie on your hands. My husband loved them which is always a good thing and my 12 year old son loved them so much he didn’t even realize that he was eating pecans 😉

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Hot Chocolate Cookies

Oh My Ooey Gooey Chocolate Goodness! If you need a chocolate fix, this definitely looks like it would hit the spot. Megan over at pip & ebby has certainly left my mouth watering with this recipe.

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S’mores Stuffed Chocolate Chip Cookies!

S’mores inside a chocolate chip cookie, are you serious? Someone is a genius! I am not really sure where Jenny @ Picky Palate got the inspiration for this , but I would like to personally say thank you from the bottom of my heart for this sinful looking treat!

 

 

 

 

 

 

 

 

I am sure that in addition to the picky palate blog that you may find this recipe all over the blogosphere, I found it @ Dip It in Chocolate and I have to say a great big thanks to  Katie for guiding me to this delicious recipe. This one is definitely on the top of my try it list!

S’more:

A traditional nighttime campfire treat popular in the United States and Canada consisting of a roasted marshmallow and a layer of chocolate sandwiched between two pieces of graham cracker.

It seems that the origin of this classic treat is unknown. The first recorded version of the recipe can be found in “Tramping and Trailing with the Girl Scouts” of 1927.

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Homemade Samoas (a.k.a. Caramel De-Lites)

For The Cookie:

1 Cup Butter, Softened

1/2 Cup Sugar

2 Cups All Purpose Flour

1/4 Tsp Baking Powder

1/2 Tsp Salt

1/2 Tsp Vanilla Extract

Up to 2 Tbsp Milk

Cookie Directions:

Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

For The Topping:

3 Cups Shredded Coconut

12 Oz Chewy Caramels

1/4 Tsp Salt

3 Tbsp Milk

8 Oz Dark or Semi Sweet Chocolate (Chocolate Chips will work fine)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.

While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Let chocolate set completely before storing in an airtight container.

Makes about 3 1/2-4 dozen cookies.

Note: These cookies are fairly time consuming to make, but if you take your time and have fun with them, the results will be worth it.

A great big thank you to Nicole at Baking Bites for coming up with this recipe. They look delicious!

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Cherry Cheesecake Cookies



Cherry Cheesecake Cookies

3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 (8-ounce) packages cream cheese, softened
2 1/2 sticks butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 cup graham cracker crumbs
2 cans (20-ounce) cherry pie filling

Combine the flour, baking powder and salt in a bowl. In another bowl with an electric mixer, beat cream cheese, butter and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low and add the flour mixture and mix until just combined. Refrigerate dough until firm, at least 30 minutes.

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners. Place graham cracker crumbs in a shallow dish.

Roll the dough into 1 1/2-inch balls, then roll the balls in graham cracker crumbs. Place balls 2 inches apart on prepared baking sheets. Using a tablespoon measure, make an indentation in the center of each ball. Place 3 cherries in the dimple. Bake until golden brown around the edges, 12 to 14 minutes. Cool for five minutes on the sheet and then transfer to a wire rack to cool completely.

Recipe Source: from My Kitchen Cafe /originally adapted from Cook’s Country

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