Jenn's BakedJenn's Baked1 1/4 c. all-purpose flour
1/2 c. cocoa powder
1 tsp. baking soda
1/8 tsp. salt
1/2 c. budter, softened
3/4 c. white sugar
1/4 c. packed light brown sugar
1 egg
2 tsp. vanilla extract
Add flour, cocoa powder, baking soda, and salt to large bowl and set aside. Add budter to mixing bowl and beat on high speed until creamy. Add sugars and mix well until combined. Mix in egg and vanilla extract. Add dry ingredients and mix on low speed until combined. Cover dough and chill for 30 minutes.
Preheat oven to 350°F. Remove the cookie dough from the refrigerator. Line two large baking sheets with parchment paper. Roll the dough into small, 2 tsp. sized balls (approx 30 balls). Press down lightly to slightly flatten. Bake for 6–8 minutes. They will appear soft, but will harden as they cool.
1/4 c. butter
1/4 c. shortening (or cream cheese if preferred)
1 3/4 c. icing sugar
1 tsp. vanilla extract
Beat together butter and shortening until smooth. Add powdered sugar and vanilla. Mix for 2 minutes, or until smooth.
Once biscuits have cooled, add a small spoonful of filling onto the inside of a biscuit. Place another biscuit on top and press together. Cookies store well, covered in the fridge, for up to one week. Or freeze up to two months. Filling can be made up to one week ahead of time, stored in the fridge. Allow to come to room temperature before filling cookies.
*I use non infused butter for the filling. If you want a doubled dose cookie, go ahead and use budter for the filling too. Double the vanilla in this case.
1 c. budter, softened
3/4 c. white sugar
3/4 c. brown sugar
2 eggs
1 tsp. vanilla extract
3/4 c. smooth peanut butter
1/3 c. cocoa powder
1 tsp. baking soda
2 1/3 c. all-purpose flour
1 c. semi-sweet chocolate chips
1 c. peanut butter chips
10 peanut butter cups (or 25 mini cups) cut into pieces
1 c. mini peanut butter cups
Preheat oven to 350°F. Combine flour, cocoa, and baking soda. Set aside.
In stand mixer, cream budter and sugars together until fluffy. Add vanilla, peanut butter and eggs. Mix well. Stir in flour mixture until just mixed. Add chips and peanut butter cups.
Scoop by heaping tablespoon onto baking sheet lined with parchment. Bake for 8–10 minutes. Let cool on baking sheet at least 5 minutes before transferring to wire rack to cool completely.
1 1/3 c. all-purpose flour
1 1/4 c. crushed graham crackers
1/2 tsp. salt
1/2 tsp. baking soda
1 egg
2 tsp. vanilla extract
1/2 c. budter, softened
1/3 c. white sugar
1/3 c. brown sugar
1/4 c. grated chocolate
32 ounces cream cheese
1 1/4 c. white sugar
4 eggs
3/4 c. sour cream
1/2 c. heavy cream
2 tsp. vanilla extract
Preheat oven to 350°F. Mix together flour, grated chocolate, salt, baking soda and crushed graham crackers. Set aside. In bowl of stand mixer, cream together budter, sugars, egg and vanilla. Add dry ingredients and mix until dough has come together. Set aside.
Blend cream cheese and sugar in large mixing bowl until smooth. Blend in eggs, 2 at a time. Add sour cream, heavy cream and vanilla until combined. Set aside.
Using a tablespoon, drop the dough into greased mini muffin tin. Press dough into each muffin cup using a spoon. Bake 5 minutes, remove from oven. Fill mini crusts with filling. Bake again, 2–3 minutes. Let set 30 minutes before serving. Keep remaining cookies in the refrigerator or freeze up to 30 days.
1/2 c. budter
3/4 c. brown sugar
1/2 c. white sugar
2 tsp. vanilla
2 eggs
1 1/2 c. flour
1/2 c. cocoa
1/2 tsp. baking soda
1/4 tsp. salt
1 c. *chips*
Package of Hershey's Kisses
Preheat oven to 350°F. Beat budter, sugars, vanilla and eggs until fluffy. Add dry ingredients. Blend well. Stir in *chips*. Drop by rounded teaspoons onto parchment lined cookie sheet. Bake 7–9 minutes. Place Hershey's Kiss atop each cookie as soon as they are pulled from the oven.
Sea salt caramel chips; caramel kisses
Mint chocolate chips; peppermint kisses
White chocolate chips; hugs
Cookies & cream chips; cookies & cream kisses
2 1/2 c. all-purpose flour
1 c. cocoa powder
2 tsp. baking powder
1 tsp. salt
1 c. brown sugar
3/4 c. white sugar
4 large eggs, at room temperature
2 tsp. vanilla extract
1/2 c. budter
1 c. semisweet chocolate chips
1 c. powdered sugar (for rolling)
Preheat oven to 350°F. Line baking sheet with parchment paper. Mix flour, cocoa, baking powder, and salt in medium mixing bowl. Set aside. In bowl of stand mixer, beat both sugars and eggs for 3 minutes, on medium speed until thickened. Reduce speed to low. Add vanilla and budter. Gradually add the flour mixture to the sugar and eggs while mixing on low speed, scraping sides of bowl occasionally. Add chocolate chips. Put powdered sugar in small bowl. Scoop heaping tablespoons of dough and roll them into 1 inch balls. Roll in powdered sugar to coat. Place balls on parchment 2 inches apart. Bake for 11–13 minutes. Cool for 5 minutes on cookie sheet before transferring to wire rack. Store cooled cookies in airtight container.
*Chill the dough in the freezer for a few minutes to make it easier to work with.
**Use different flavoured chips to make flavour combinations. I like to use mint chips for mine!
1 1/3 c. all-purpose flour
1 1/4 c. crushed graham crackers
1/2 tsp. salt
1/2 tsp. baking soda
1 egg
2 tsp. vanilla extract
1/2 c. budter, softened
1/3 c. white sugar
1/3 c. brown sugar
1/4 c. grated chocolate
Mini marshmallows
HotCocoa Kisses (made by Hershey's)
Mix together flour, grated chocolate, salt, baking soda and crushed graham crackers. Set aside. In bowl of stand mixer, cream together budter, sugars, egg and vanilla. Add dry ingredients and mix until dough has come together. Using a tablespoon, drop the dough into greased mini muffin tin. Press dough into each muffin cup using a spoon. Bake 5–7 minutes, remove from oven and turn on to broil. Place a few mini marshmallows in each cookie cup and place them under the broilers for a minute to lightly brown. Remove from oven and immediately press HotCocoaKiss into each browned marshmallow cup. Allow to cool before serving.