The Newnan Times-Herald

Food

Cookie recipes to try at home


  • By The Newnan Times-Herald
  • |
  • Feb. 20, 2019 - 11:13 PM

Cookie recipes to try at home

Photo courtesy of Janet Hudson

Peanut butter cookies

Here are some fun cookie recipes to try at home.

Peanut Butter Cookies

Ingredients:

  • 1 cup creamy peanut butter
  • 3/4 cup unsalted butter, at room temperature
  • 1/4 cup vegetable shortening
  • 1 3/4 cups packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • Kosher salt
  • 1 cup peanut butter chips
  • Granulated sugar, for sprinkling

Recipe:

  • Line three rimmed sheet trays with parchment paper.
  • Add the peanut butter, butter and shortening to the bowl of a standing mixer fitted with a paddle attachment, and beat together. Add the brown sugar, and cream until light and fluffy, about six minutes. Add the eggs, one at a time, beating well in between each addition. Beat in the vanilla and combine until mixed.
  • Whisk the flour, baking soda and 3/4 teaspoon salt together in a medium bowl. Add the flour in three additions to the peanut butter mixture, beating until just combined. Stir in the peanut butter chips.
  • Use a 1/2-cup ice cream scoop and scoop the cookie batter onto one of the prepared sheet trays. Gently press down the tops of the cookies with a fork making a criss-cross. Sprinkle each cookie with a small pinch of salt and sugar. Place in the refrigerator to firm up, at least 30 minutes.
  • Preheat the oven to 375 F.
  • Place six firmed cookies on each prepared sheet tray, leaving at least four inches of space between the cookies. Bake in batches until golden, 18 minutes, rotating the pans halfway through baking.

(Recipe courtesy: foodnetwork.com)

Shortbread Cookies

Ingredients:

  • 3/4 pound unsalted butter, at room temperature
  • 1 cup sugar, plus extra for sprinkling
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 6 to 7 ounces very good semi-sweet chocolate, finely chopped

Recipe:

  • Preheat the oven to 350 F.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and one cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough 1/2-inch thick and cut with a 3-by-1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
  • When the cookies are cool, place them on a baking sheet lined with parchment paper. Put three ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
  • Drizzle 1/2 of each cookie with just enough chocolate to coat it.

(Recipe courtesy: foodnetwork.com)

Love and Kiss Cookies

Ingredients:

  • 12 ounces semisweet chocolate chips
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 1 stick (8 tablespoons) salted butter, softened
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 cups red sprinkles
  • 48 milk chocolate candies, such as Hershey's Kisses

Recipe:

  • Preheat the oven to 350 F. Line two baking sheets with silicone baking mats or parchment paper.
  • In a microwave-safe bowl, add the chocolate chips. Microwave in 30-second intervals, stirring between each interval, until melted. Allow to cool.
  • Using a stand mixer with a paddle attachment, mix the brown sugar, granulated sugar, butter and cooled chocolate on medium speed until combined. Add the eggs one at a time, mixing after each addition, then the vanilla. Scrape the sides of the bowl and continue to mix on medium speed until combined.
  • Whisk together the flour, cocoa powder, baking powder and salt in a bowl. Gradually add the dry ingredients to the mixer and mix until just combined.
  • Put the red sprinkles in a bowl. Scoop mounded tablespoons of the dough. Roll into balls and roll each ball in the sprinkles to cover completely. Place on the prepared baking sheets. Bake until the cookies are puffy and set, about 10 minutes. When still warm, press a chocolate candy into the top of each. Let the cookies sit on the baking sheets for two minutes, then remove them to a wire rack to cool completely. Repeat with the remaining dough, sprinkles and chocolate candies.

(Recipe courtesy: foodnetwork.com)

Compost Cookies

Ingredients:

  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup Rice Chex cereal
  • 2 tablespoons unsalted butter, melted, plus 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
  • 3/4 teaspoon plus 1/8 teaspoon kosher salt
  • 1 cup all-purpose flour
  • 2 teaspoons ground coffee
  • 3/4 teaspoon baking soda
  • 3/4 cup granulated sugar
  • 1/2 cup packed dark brown sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1/2 cup chopped bittersweet chocolate (around 60 percent cacao)
  • 1/2 cup honey-roasted peanuts, coarsely chopped
  • 1/2 cup dried sour cherries, chopped
  • 1/2 cup lightly crushed salted potato chips
  • Flaky sea salt, for sprinkling

Recipe:

  • Preheat the oven to 350 F.
  • In a medium bowl, toss together the oats, Chex cereal, the two tablespoons melted butter and 1/8 teaspoon of the salt. Spread the mixture onto a baking sheet and bake until deep golden brown and fragrant, about 10 minutes, stirring halfway through the baking time.
  • In a medium bowl, whisk together the flour, coffee, baking soda and remaining 3/4 teaspoon salt. In a large bowl, using a wooden spoon, mix together the 10 tablespoons room-temperature butter, granulated sugar and brown sugar until creamy. Stir in the egg and vanilla. Then carefully fold in the chocolate, peanuts, sour cherries, potato chips and the oat and Chex mixture. Scoop the dough into 2-tablespoon scoops and roll each one into a neat ball. Freeze the dough balls for at least one hour.
  • Preheat the oven to 325F.
  • Set the dough balls at least three inches apart on parchment-lined baking sheets and sprinkle with the flaky sea salt. Bake until the cookies are golden brown and the centers are just set, 18 to 22 minutes, rotating the sheets halfway through. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely.

(Recipe courtesy: foodnetwork.com)