Butter Shortbread Chocolate Chip Cookies

 

It’s Cookie Friday ! Get ready for another, buttery delight in your mouth, shortbread recipe. I love the test and texture of this recipe ! It melts in your mouth with favor.  Trust me YOU CAN JUST EAT ONE !

butter chocolate chip cookies display 2.,.,.

 

butter chocolate chip cookies 2

 

 


 

 

 

Cookie Friday:

Butter Shortbread Chocolate Chip Cookies Recipe

 

 

 

TOTAL TIME: Prep: 20 min. Bake: 15 min./batch + cooling

MAKES: 24 servings

 

Ingredients 

  • 1 cup butter, cubed

  • 1/2 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 1 cup confectioners’ sugar

  • 1 cup (6 ounces) miniature semisweet chocolate chips

 

 

Directions 

1.Melt butter in a microwave; stir in vanilla. Cool completely. In a large bowl, combine flour and confectioners’ sugar; stir in butter mixture and chocolate chips (mixture will be crumbly).

2.Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 375° for 10-12 minutes or until edges begin to brown. Cool on wire racks.

 

 

 

 


 

 

 

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Cookie Friday: Chocolate Amaretto covered shortbread cookies

 

 

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Happy Cookie Friday !  The other day I posted how to make your own cookie cutters. I made an  oval shape cookie cutter and used it to make these wonderful , chocolate amaretto covered shortbread cookies. I love the yummy taste of the buttery shortbread cookie, covered with the chocolate with a touch of the amaretto liqueur flavor . Delightful !!!

 


Cookie Friday: Chocolate Amaretto Covered Shortbread Cookies

 

 

 

 

TOTAL TIME:30 MINS

PREP TIME:12 MINS

BAKE TIME:12-15 MINS

 

Ingredients

 

  • 4 cups of  flour
  • 1 cup powdered sugar
  • 2 cups butter, softened (4 sticks)
  • 1/4 teaspoon salt
  • 2 – 1/2 tablespoons Amaretto  {liqueur}
  • 1/2 tsp. vanilla extract
  • 2 cups of melted chocolate
  • 1/2 cup of melted white chocolate
  • 1/2 tsp. vanilla extract

 Directions 

1.Preheat the oven to 350

2.Mix  flour, salt ,sugar, butter and vanilla extract with your fingers until the dough is smooth and holds together. Roll out and using a oval cookie cutter, cut dough and place on cookie sheet with  parchment paper. Bake for 10-15 mins or until edges are lightly brown. Take out and cool.

3.In small microwavable bowl, microwave chocolate chips and  uncovered on High 1 to 1 1/2 mins or until melted. Add 2 tablespoons Amaretto liqueur and  stir until smooth. Dip each cookie into melted chocolate. Place on waxed paper until chocolate is set.

4.In another small microwave bowl, microwave white chips uncovered on high for 45 to 1 min. or until melted. Then drizzle in a back and forth motion, and let set before serving.


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Cookie Friday: Easter Sugar Cookies Pops

 

 

 

Hi, just got back from a week long getaway {I needed it trust me.} . Happy Cookie Friday ! Easter is just around the corner, and I have the  yummiest rolled out sugar cookie pops you will ever make ! And the easiest.  Pick out  any Easter holiday cookie cutter, then pick any colors that you like.  So easy, the hardest part is waiting for the dough to chill.

 

Cookie Friday: Easter Sugar Cookies Pops

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The yummiest rolled out sugar cookie pops you will ever make !

 

 

 

 

Cookie Friday: Easter Sugar Cookies

 

 

 

TOTAL TIME

Prep: 15 min

Chilling: 3 hours

Bake: 10 min

 

 

Ingredients

1 cup butter, softened

1 package  cream cheese, softened

1 cup sugar

1 egg yolk

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

2-1/4 cups King Arthur Unbleached All-Purpose Flour

1/2 teaspoon salt

1/4 teaspoon baking soda

Tinted frosting or colored sugar { Any color you like }

lollipop sticks

OPTIONAL: Attach candies and decorations with additional Royal Icing.

 

 

 Directions

1. In a bowl, cream butter, cream cheese and sugar. Beat in egg yolk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate for 3 hours or until easy to handle.

2. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. cookie cutter dipped in flour. Place lollipop sticks foil-lined baking sheets. Top each with cutout dough; press down gently.

3. Bake at 375° for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks. Decorate as desired.

4. Fill pastry bags with Royal Icing tinted with colors of your choice. Outline each cookie with plain icing; let dry. Fill center of each cookie with tinted icing; spread with a toothpick. Let dry completely.

5. OPTIONAL: Attach candies and decorations with additional Royal Icing.

 

 

 

 

 

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Cookie Friday: Mini chocolate chip cookie sandwiches With Marshmallow Buttercream filling

 

Mini chocolate chip cookies sandwiches With marshmallow buttercream filling

Mini chocolate chip cookies sandwiches With marshmallow buttercream filling

 

Today’s recipes, is one of most requested treat. Bite into the soft, tasty and yummy chocolate chip cookie, follow by a light & fluffy marshmallow buttercream filling, you will be hooked. It’s a sweet treat of heaven in you’re mouth.

 

 

 

 

 

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Cookie Friday: Mini Chocolate chip cookie sandwiches with Marshmallow buttercream filling

 

 

Mini chocolate chip cookies

Overall Time: 1 hr. 45 Mins

Bake: 8 Mins

Prep Time: 1 hr. 20 Mins

Yield: Makes 3 dozen mini cookies

 

Ingredients

 

2 1/4 cups of cake flour
2 cups of brown sugar
2 cups of butter
1 Tablespoon of vanilla extract or butter extract
2 large eggs
1 teaspoon of salt
1 1/2 baking power
1 package of chocolate chips
1 tablespoon of milk

 

Directions

1.Preheat oven at 350. Cream together butter, brown sugar and vanilla extract. Mix together well until creamy.

2. Add one egg at a time. Stir in flour, salt and baking powder. Mix until dough stiffens a little. Mix chips a little at a time. Chill for an hour

3. Place 2 teaspoons of dough  on cookie sheet 2 inches apart. Bake for 8 mins.or until golden around the edges, but soft in the middle.{ It might look slightly under baked}

4. Take out and cool and set aside. { make marshmallow filling in bowl}

5.Cream butter in a mixing bowl with an electric mixer on medium until butter is light and fluffy.Add in vanilla extract. Gradually beat in confectioners’ sugar, about a 1/2 cup at a time.
Once fully combined, gently fold the marshmallow creme into the frosting.

6.Place one cookie flat side up, spoon a half a teaspoon of filling on cookie and place another cookie on top. Repeat until all the goodies are gone.

 

 

 

 Marshmallow Buttercream Filling

 
 
 
 
 

Ingredients

1 cup butter, softened

4 cups confectioners’ sugar

1/2 teaspoon clear vanilla extract

1 (13 ounce)  jars marshmallow creme or fluff

Directions

Cream butter in a mixing bowl with an electric mixer on medium until butter is light and fluffy.
Add in vanilla extract.
Gradually beat in confectioners’ sugar, about a 1/2 cup at a time.
Once fully combined, gently fold the marshmallow creme into the frosting.
 
 
 
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Cookie Friday: Peanut butter lovers cookie paradise

Smooth, crunchy, or creamy. If you are a peanut butter lover, chances are you have different types of P&B in your house. Today, I have 6 Yummy Peanut butter cookie recipes, packed with delicious peanut butter taste !    

Cookie Friday: Peanut butter lovers cookie 

paradise

 

 

 Peanut Butter Honey nut Crunch

Cookies

peanut butter cruch cookies

peanut butter cruch cookies

Peanut Butter Honey Crunch Cookies

PREP TIME: 40 MINS
TOTAL TIME:40 MINS
SERVING: 30
 1 pouch peanut butter cookie mix
 3 tablespoons vegetable oil
 1 tablespoon water
 1 egg
 1 cup Cinnamon Toast Crunch cereal
 1 cup Reese’s® Puffs cereal
 1 cup Honey Nut Cheerios  cereal
1.Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Stir in cereals.
2.Onto un greased cookie sheet, drop and shape dough by rounded measuring tablespoonfuls 2 inches apart.
3.Bake 9 to 11 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooking rack.

Peanut butter M&M cookies

Peanut butter M&M Cookies

Peanut butter M&M Cookies

Cookie Friday: Peanut butter M&M cookie

sandwiches

  Prep Time: 10 mins Bake Time:10 mins Total Time:20 mins Makes about 30

Ingredients 

2 cups m&m’s 2 1/2 cups flour 1 teaspoon baking soda 1 cup butter 1 1/2 cups peanut butter 1 cup packed brown sugar

1 cup white sugar
2 eggs

1  3/4 cup of peanut butter for filling

Directions 

1.Preheat oven to 350
2.Cream together butters and sugars. Add the eggs and vanilla, beat well. Combine the flour and baking soda, mix into the creamed mixture.
3.Fold in 1 1/2 cups of the m&m’s with a spoon, being careful not to break the candies.
Roll the dough into 1 inch balls and place on {lightly spray with oil }cookie sheet. Place a couple of m&m’s on top of each cookie. Bake for 10 minutes, or until it’s light golden brown.
4.Remove from the oven, and let sit on the cookie sheet for a few mins. and transfer cookies to cooling rack to finish cooling.
5.Take a teaspoon of peanut butter and place on flat side of 1 cookie, place another cookie on top and repeat until finish.

Peanut butter creme cookie cups

peanut butter creme cups

peanut butter creme cups

Peanut Butter Creme Cookie Cups

PREP TIME: 10 MINS
TOTAL TIME: 60 MINS
SERVING:12 MINS
1/2 cup Fisher Chef’s Naturals Pecan Chips
1 package Pillsbury  Big Deluxe refrigerated chocolate chip cookies
1/2 cup Hershey’s premier white baking chips
1/ 4 cup Jif Natural Creamy Peanut Butter Spread
1.Heat oven to 350°F. Place paper or foil baking cup in each of 12 regular-size muffin cups.
2.In small bowl, place pecan chips. Lightly coat each cookie with pecans; press into dough. Place each cookie, flat side down, in muffin cup.
3.Bake 18 to 22 minutes or until edges are golden brown. Cool in muffin cups on cooling rack 30 minutes. (Centers of cookies will sink slightly.)
4.In small microwavable bowl, microwave white chips on Medium 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until smooth. Stir peanut butter into melted chips until blended
5.Spoon about 2 teaspoons peanut butter mixture into each cookie cup. Store in covered container.

Peanut butter cookie pizza

peanut butter pizza

peanut butter pizza

Chocolate-Peanut Butter Cookie Pizza

PREP TIME:15 MIN
TOTAL TIME: 1 hr 30 min
SERVING: 12
1 roll (16.5 oz) refrigerated chocolate chip cookies
1 package (8 oz) cream cheese, softened
1/2 cup creamy peanut butter
1 cup powdered sugar
1/4 cup milk
1 cup frozen whipped topping, thawed
3/4 cup hot fudge topping
1/4 cup chopped peanuts
1.Heat oven to 350°F. In ungreased 12-inch pizza pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
2.Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
3.Meanwhile, in medium bowl, beat cream cheese, peanut butter, powdered sugar and milk until smooth. Fold in whipped topping.
4.Spread 1/2 cup of the fudge topping over cooled crust. Spread peanut butter mixture over top. Drizzle with remaining 1/4 cup fudge topping. Sprinkle with peanuts. Refrigerate at least 30 minutes or until serving time. Cut into wedges or squares.

Peanut butter brownie cookies

Peanut Butter Brownie Cookies

Peanut Butter Brownie Cookies

Ingredients

1  box Pillsbury Brownie Classics Traditional Fudge Brownie Mix
1/4    cup butter or margarine, melted
4 oz. cream cheese (from 8-oz. pkg.), softened
1   egg
1    cup powdered sugar
1 cup creamy peanut butter
1/2 (16-oz.) can chocolate fudge ready-to-spread frosting
1.Heat oven to 350°F. In medium bowl, beat brownie mix, melted butter, cream cheese and egg 50 strokes with spoon until well blended (dough will be sticky).
2.Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.
3.In small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.
4.Bake at 350°F. for 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.
5.Remove from cookie sheets. Spread thin layer of frosting over peanut butter portion of each cooled cookie.

Hot Pink Chocolate-hazelnut-peanut butter sandwiches

 

Chocolate-Hazelnut-Peanut Butter Sandwich Cookies

Chocolate-Hazelnut-Peanut Butter Sandwich
Cookies

PREP TIME: 20 MINS
TOTAL TIME:60 MINS
SERVING: 12 MINS

Cookies

1 roll Pillsbury refrigerated peanut butter cookie dough

Hazelnut Mascarpone Filling

4 .oz mascarpone cheese or cream cheese
2 tablespoons hazelnut spread with chocolate
1/4 cup whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla

Toppers

1/2 cup semisweet chocolate chips, melted
2 .oz toasted hazelnuts, chopped
1.Heat oven to 350°F.
2.Shape cookie dough into 24 balls. Place 2 inches apart on ungreased cookie sheets.
3.Bake 9 to 14 minutes or until golden brown around edges. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
4.Dip or spread half of the tops of 12 of the cookies in melted chocolate. Place on cooking parchment paper. Top with chopped hazelnuts.
5.Meanwhile, in medium bowl, beat mascarpone cheese and hazelnut spread until smooth. In second bowl, beat cream with electric mixer on high speed until soft peaks form. Beat in powdered sugar and vanilla until stiff peaks form. Fold whipped cream mixture into mascarpone mixture just until combined.
6.Spread mascarpone mixture on bottoms of the 12 undipped cookies. Top with chocolate-dipped cookies to make sandwiches. Store in refrigerator until ready to serve.

Martha Stewart- Peanut butter cookies

Peanut Butter Cookies

INGREDIENTS

8 tablespoons (1 stick) unsalted butter
3/4 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking soda
Dry-roasted, salted peanuts, for sprinkling (optional)

DIRECTIONS

1.Heat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside.

2.In the bowl of an electric mixer fitted with the paddle attachment, cream butter, peanut butter, and both sugars together until light and fluffy. Add egg and vanilla, and mix on medium speed until well combined.
3.In a medium mixing bowl, sift flour and baking soda together. Add to the butter mixture, and beat just to combine.
4.Scoop out 2 tablespoons of dough, shape into a ball, and place on one of the prepared baking sheets. Repeat with remaining dough, placing scoops 3 inches apart. Dip the tines of a fork in warm water; press the dough balls lightly with the back of the fork to flatten them slightly (dip the fork back in the water for each dough ball, to prevent sticking). Sprinkle with a few peanuts, if desired.
5.Transfer to the oven, and bake until golden brown, 18 to 20 minutes, rotating the baking sheets between the oven shelves halfway through baking. Transfer baking sheets to a wire rack to cool. Store in an airtight container at room temperature up to 1 week.
RecipesFrom
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Cookie Friday: Deep-Dish Oreo chocolate creme Stuffed Chocolate Chip Cookies

Happy COOKIE FRIDAY !

This recipe  is for OREO LOVERS ! Once you take a bit of  this deep dish Oreo chocolate creme stuffed chocolate chip cookie, you’re going to be addicted to it. Have a good weekend !

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Cookie Friday: Deep-Dish Oreo chocolate creme 

Stuffed Chocolate

Chip Cookies


PREP TIME: 15 mins

TOTAL TIME: 35 mins

BAKE TIME: 18-20 mins

Ingredients 

1 pkg. Oreo cookies

10 oz bag chocolate chips

3 1/2 cups flour

1 tablespoon pure vanilla extract

3/4 cup packed light brown sugar

1 cup granulated sugar

2 large eggs

2 sticks (1 cup) softened butter

1 teaspoon baking soda

1 teaspoon salt

 Directions 

 

1. Preheat oven to 350 degrees.  Cream butter and sugars together with a mixer until well combined.  Beat in eggs and vanilla.

2. In a greased 12- cavity whoopie pie pan. add  1½ tablespoons of the cookie dough to the bottom. Add a oreo into the middle and cover with another tablespoon of dough. Bake for 18-20 minutes. Do not over bake. Let cool for a few mins. before serving.

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Cookie Friday: Pretty Pink Strawberry chocolate chip cookies

Happy Valentine’s Day !

A melt-in-your-mouth

”PRETTY IN PINK STRAWBERRY COOKIES”. So

easy to make, ready in 35 Mins. All you need is,

strawberry cake mix, chocolate chips, baking

soda, eggs, and some vanilla extract. Enjoy 

Cookie Friday: Pretty Pink Strawberry cookies

 

 

  

Total Time: 35 Mins

Bake Time: 10-12 Mins

Serving: 20

 

Ingredients 

1 box (18.25 oz) strawberry cake mix

1/2 teaspoon vanilla extract

 1 teaspoon baking powder

2 large eggs

1/3 cup vegetable/canola oil

1/2 teaspoon vanilla extract

1 – 1/4 cup semi-sweet chocolate chips or white chocolate chips

 Directions 

1.Preheat oven at 350. Line large cookie sheet with parchment paper and set aside .

2.In a small bowl, Whisk together eggs, oil, and vanilla, and set aside. In a large bowl, place cake mix, baking soda and mix. Then add the eggs, oil, and vanilla to the cake mixture and mix together, until you  a dough form. Lightly add in chips.

3 .Form into round small balls on cookie sheet 2-inches apart. 

4.Bake for 10 mins.DON’T LET THEM BROWN. { YOU DON’T WANT A BROWNISH PINK COOKIE} take out and cool for 3 mins. Then transfer to cooling rack. They will be very soft at first and a little puffy. Don’t worry it will sink down after it sits for a few mins.


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