Post Reply Post some Cookie Recipes!
Posted 2/27/09 , edited 2/28/09
Just a place to put some cookie recipes!
Posted 2/27/09 , edited 2/28/09
These chocolate-packed cookies are crisp on the edges, softer and chewier in the middle. We use milk chocolate chips, but dark and white chocolate chips (or a combination of these) can be used. Margarine can be used in place of butter; cookies made with margarine tend to be softer than those made with butter.

Makes about 36 cookies.

125g butter, softened (if using unsalted butter, add 1/4 teaspoon salt with the butter)
110g (1/2 cup) caster sugar
90g (1/3 cup plus 2 teaspoons, very firmly packed) brown sugar
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
1 large egg (we use eggs with a minimum weight of 59g)
100g (2/3 cups) self-raising flour
150g (1 cup) plain flour
200g (about 1 rounded cup) chocolate chips of chopped chocolate

Preheat oven to 180°C (160° fan-forced).

Line one to three large baking trays with non-stick baking paper. If you have a fan-forced oven, you can use three trays and bake all of the cookies at once. Otherwise, bake the cookies one or two trays at a time so they back evenly.

Using an electric mixer or electric hand-held beaters, beat butter, caster sugar, brown sugar and vanilla together unti
Posted 2/27/09 , edited 2/28/09
pale and creamy.

Stop the machine occasionally and use a spatula to scrape down the side and base of the bowl. Add the egg and beat until well combined.

Stir the plain flour and self-raising flour together in a small bowl. Add the flour and chocolate chips to the butter mixture and stir until well combined.

Form heaped teaspoons of dough into balls and place balls about 6cm apart on a baking tray. If baking the cookies in batches, you can refregerate the dough between batches to prevent it from becoming too soft.

Bake for about 3-15 minutes, or until cookies are lightly golden but still very soft (they will firm up on cooling). The longer the baking time the crunchier the cookies will be. If you are using two trays, and you don't have a fan-forced oven, sway the trays around halfway through the baking time so that the cookies brown evenly.

:eave cookies to cool on the tray for about three minutes, and then transfer them to a wire tack to cool completely. Once the cookies have cooled to room temperature, store them in an airtight container.

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Posted 4/8/10 , edited 4/8/10

1/2 cup (113 grams) unsalted butter, room temperature

3/4 cup (185 grams) peanut butter (smooth or crunchy)

1/3 cup (70 grams) light brown sugar

1/3 cup (65 grams) granulated white sugar

1 large egg

1 teaspoon pure vanilla extract

2 tablespoons milk

1 1/2 cups (210 grams) all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt


1/3 cup (65 grams) granulated white sugar


48 milk chocolate Kisses, unwrapped

Method for making Peanut Blossom Cookies: Line three baking sheets with parchment paper. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter. Add the peanut butter and sugars and beat until light and fluffy (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. Beat in the milk. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. Cover and chill the batter for about an hour, or until firm enough to roll into balls.

Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven.

Roll the batter into 1 inch (2.54) round balls. Place the granulated white sugar in a shallow bowl and roll each ball in the sugar. Place on the prepared baking sheet, spacing about 2 inches (5 cm) apart.

Bake the cookies for about 8 - 10 minutes, or until the cookies are lightly browned. Immediately upon removing the cookies from the oven, place a chocolate Kiss in the center of each cookie, pressing down until the cookie just starts to crack. Cool completely on a wire rack.

Makes about 4 dozen cookies.

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Posted 4/10/10 , edited 4/10/10
Cadbury Egg Cookies

1/2 C Crisco (I use butter flavored)
1/2 C Butter
1 C brown sugar
1 C white sugar
2 Eggs
1 1/2 t vanilla
1 t baking powder
1 t baking soda
1/2 t salt
2 1/2 C flour
6T unsweetened cocoa powder
1 10 oz bag Cadbury Mini-Eggs*

*If it's not Easter, or you (gasp!) don't like Cadbury Eggs, try these cookies with white chocolate or PB chips- they're fantastic!

Preheat oven to 350. You'll need to chop up those Cadbury Eggs. I just put them in a ziplock bag and bang on them with a marble rolling pin until they look like the picture below. A hammer would work too.You know the drill. Cream together the butter, crisco, brown sugar and white sugar. Add in eggs one at at a time and the vanilla. In a separate bowl whisk together the flour, soda, baking powder, salt, and cocoa powder. Add to the butter mixture to combine and then mix in the candies. And a little secret...if you want your cookies to look pretty like mine, save a few egg pieces and pop them on top of the cookies before baking so you get those colorful speckles on top!
Drop onto a cookie sheet and cook for about 8-10 minutes. Mine are always done in exactly 9. They're soft and fudgy in the middle and a little crisp on the edges with crunchy little candy bits throughout. Yummers. (
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Posted 5/31/10 , edited 5/31/10
Chocolate Mint Cookies


* 3/4 cup butter
* 1 1/2 cups packed brown sugar
* 2 tablespoons water
* 2 cups semisweet chocolate chips
* 2 eggs
* 2 1/2 cups all-purpose flour
* 1 1/4 teaspoons baking soda
* 1/2 teaspoon salt
* 36 chocolate mint wafer candies


1. In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
2. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!(

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