A Cookie Baking Party and 3 New Cookie Recipes
We’ve been talking about cookies nonstop here at Chew on That but we just can’t help ourselves. It’s that time of year! Besides, who doesn’t like drooling over delicious cookies every now and then? Er…I mean, all the time? If that doesn’t sound like you, well then turn away, because I’ve got 3 amazing cookie recipes to share and I don’t want anyone sneering at the thought of ooey gooey peanut butter cookies, chocolatey coconutty macaroons and silky smooth black and white cookies.
As for the rest of you, come have a look at our amazing cookie baking party!
A bunch of my friends try and get together every year for a holiday cookie baking party. Actually, this is only the second time we’ve gotten together for a cookie baking party but I’ve had so much fun both times that I’m hoping it becomes an annual event. This year we were in a bit of a time crunch leading to a hustle and bustle of pouring ingredients, mixing batter and taste testing.
In the end, 6 of us produced 3 amazing cookie recipes that are worth sharing with you, if not for this holiday season, for the next. Without further ado:
Kim’s chocolate macaroons were SO easy to make. A recipe she had been dying to try, she basically whipped these up herself in no time while the rest of us were preoccupied with the other two recipes. Hers were the first to be done and if you read the recipe below, you can see why! I loved the taste of these too, the addition of chocolate made a great touch Kim! I’m so proud.
These macaroons are so easy to whip up and taste like you’ve been slaving for hours!
1 14-oz bag coconut flakes
1 14-oz can sweetened condensed milk
2 tsp. vanilla extract
4 squares semi-sweet chocolate, melted (or equivalent in chocolate chips)
Combine all ingredients and mix well. Drop by teaspoonful onto well-greased cookie sheet 1 inch apart. Bake at 350 degrees for 10-12 minutes or until lightly brown. Remove immediately from sheets with moistened spatula.
Next up, we had peanut butter cookies. Originally, my friend Rachel wanted to use a different peanut butter cookie recipe but our last minute shopping at Whole Foods did not produce the Reeses’ peanut butter cups we would have needed (yea…we didn’t think that one through fully). BUT, I have to say this last minute change was a blessing in disguise because it led us to discovering this new delicious peanut butter cookie recipe that converted Monica, a non-peanut butter cookie lover into a lover of these cookies! I highly recommend you try these.
These peanut butter cookies will convert non-peanut butter lovers into peanut butter cookie lovers!
1 C. peanut butter
1/2 C. butter, softened
1/2 C. white sugar
1/2 C. packed brown sugar
3 Tbs. milk
1 tsp. vanilla extract
1 1/4 C. all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
chocolate chips (one for each cookie)
Preheat oven to 375 degrees. In a large bowl, cream together the peanut butter, butter, white sugar, and brown sugar until well blended. Beat in the egg, milk, and vanilla one at a time. Combine the flour, baking powder, and salt; stir into creamed mixture. Roll tablespoonfuls of dough into balls. Place cookies 2 inches apart onto ungreased cookie sheets. Press one chocolate chip into the top of each ball.Bake for 8-10 minutes in the preheated oven, or until edges are lightly browned.
Monica headed up one of the more ambitious cookies of the day. A black and white cookie is something I have never had homemade and I was excited to try them. Unforunately, I had to leave before these cookies were completed but I did get to try absolutely yummy samples of the cookie dough and the two ganaches! This recipe from the Food Network makes this sophisticated cookie rather simple to make.
This black and white cookie recipe makes the elegant and classic cookie very simple!
1 Tbs. dry yeast
1 C. milk
1/2 lb.(2 sticks) unsalted butter, room temperature
1 3/4 C. sugar
1/2 tsp. vanilla extract
1/4 tsp. lemon extract
2 1/2 C. cake flour
2 1/2 C. all-purpose flour
1/2 tsp. salt
Vegetable cooking spray (not flavored)
2 1/2 C. heavy cream (divided in half for each ganache)
1 lb. good dark chocolate, chopped
1 lb. good white chocolate, chopped
For the cookies:
Add dry yeast to warm or room-temperature milk, let stand for 20 minutes. Preheat oven to 375 degrees. Cream the butter and the sugar until light and fluffy.Slowly add and combine the yeast mixture, and the extracts.
In a separate bowl, whisk together the cake flour, all-purpose flour and salt and gradually add them to your mixture. Caution: Do not over mix, but make sure to keep your mixture homogenous. Prepare a cookie sheet with pan spray and drop spoonfuls of dough 3-4 inches apart. Bake until the edges begin to brown, 20-25 minutes. Let cool to room temperature before decorating.
For the ganaches:
Place chopped chocolate into 2 separate bowls, 1 for dark and 1 for white. Slowly boil the cream in 2 separate pots (each with 1 1/4 C. heavy cream). Pour 1 pot cream over the dark and 1 pot over the white and let chocolate melt. Whisk each until smooth.
To decorate: While the ganache is slightly warm, spread each cookie with half dark chocolate ganache and half white chocolate ganache.
Lastly, here are my friends, the choosers of these three great recipes holding up their cookies (or cookie dough) with pride!
Aren’t they cute? :) Thank you Kim for lending us your apartment and all of your utensils! And thanks to all my friends for loving cookie baking as much as me.
It’s not too late to enter a recipe into Recipe4Living’s Holiday Cookie Contest! You have until January 4th!