45 bits butter cookies Recipes

fabulous chocolate peanut butter cookies, level 3, unsweetened dutch cocoa, unbleached baking flour, baking soda, salt, semisweet baking chocolate, broken, unsweetened baking chocolate, broken, light brown sugar, chopped peanuts, unsalted butter, eggs, real vanilla, semisweet chocolate chips, peanut butter chips, prepare cookies : preheat oven to 325 degrees., sift together cocoa , flour, baking soda and salt onto a sheet of wax paper. set aside., heat 1 inch of water in the bottom of a double boiler over medium heat. place semisweet and unsweetened baking chocolate in top half of the double boiler. tightly cover the top pan with plastic wrap and heat 12 to 15 minutes. remove from heat and stir chocolate until smooth. keep at room temperature. or, melt in microwave., place brown sugar and butter in the bowl of electric mixer and beat on medium speed 1 minute. scrape down bowl and beat on high speed additional 30 seconds. scrape down bowl. add eggs, 1 at a time, while beating on medium, stopping to scrape down bowl after incorporating each addition., add vanilla and beat on medium 30 seconds. add melted baking chocolate and beat on low 10 seconds more. scrape down bowl and beat additional 30 seconds. add flour mixture and beat on low until thoroughly combined, 20 to 30 seconds. remove bowl from mixer, add chocolate chips and peanut butter chips; mix thoroughly with rubber spatula. add peanuts, place 6 to 8 cookies per baking sheet (each cookie is approximately 2 tsp. put sheets in middle of oven. bake for 18 to 20 minutes, cool cookies on pans 5 to 6 minutes. transfer cookies to wire rack. repeat procedure until all cookies have been baked. cool cookies thoroughly before storing in sealed plastic container., prepare chocolate dipping sauce : heat cream, butter and sugar in saucepan over medium-high heat. when hot, stir to dissolve sugar. bring mixture to boil. place chocolate in stainless steel bowl and pour boiling cream over chocolate. let stand 5 minutes. stir until smooth. cool to room temperature. (dip can be made 3 to 4 days ahead and refrigerated. reheat, stirring. bring to room temperature before using.), put dip in a serving bowl, so guests can dip their cookies in before eating.

chocolate-flavored candy coating, pretzel sticks, nutter butter sandwich cookies, m iniature & baking bits (blue, green, or brown), cinnamon red cinnamon candies or 32 red miniature m&m baking bits

chocolate cake mix, eggs, oil, butter softened, cream cheese softened, powdered sugar (i used just a bit more to taste!), vanilla

all-purpose flour, baking soda, salt, butter, melted, granulated sugar, brown sugar, vanilla extract, eggs, semi-sweet chocolate chips (or a bit more if you like), chopped nuts or 1/4 cup rice krispies, oatmeal

all-purpose flour, baking soda, salt, butter or 1 cup margarine, sugar (i add just a bit more for flavor), light brown sugar, vanilla extract, eggs, semi-sweet chocolate chips

all-purpose flour (about 1 1/2 cups), old-fashioned rolled oats, baking powder, baking soda, salt, granulated sugar, brown sugar, unsalted butter, softened, vanilla extract, egg, chopped dried apple slices, caramel bits or 16 small soft candies, chopped

flour, baking soda, salt, butter, softened, granulated sugar, light brown sugar, vanilla extract, eggs, skor english toffee bits (english toffee bits)

all-purpose flour, whole wheat flour, ground ginger (i use a bit more), apple pie spice (or cinnamon with a pinch of nutmeg), cardamom, cayenne pepper, unsalted butter, softened, light molasses, dark brown sugar

corn syrup, sugar, creamy peanut butter, chow mein noodles (i use a bit more)

robin hood all-purpose flour, baking powder, baking soda, salt, butter, softened, granulated sugar, brown sugar , packed, egg, vanilla, white chocolate chips, pecans, toasted, chopped

white sugar, brown sugar, non-dairy coffee creamer, undiluted (i used silk brand), dairy-free margarine (i used smart balance with flaxseed oil), dairy-free margarine (use a bit less if desired, i used smart balance with flaxseed oil), sugar, soymilk (i use silk unsweetened organic), cocoa, peanut butter (jif creamy is the best imo), vanilla, crisp rice cereal (rice krispies cereal)

yellow cake mix, butter, melted, eggs, english toffee bits (i use heath bits)

all-purpose flour, baking powder, baking soda, salt, butter, softened, granulated sugar, brown sugar , packed, egg, vanilla extract, white chocolate chips, toasted pecans, chopped

all-purpose flour, sugar, baking powder, shortening, milk (i used 1% ), egg, beaten, fresh lemon juice, powdered sugar, butter, softened (do not use margarine), milk, warmed (divided amount), lemon juice, lemon peel, finely grated (optional)

egg yolks, melted butter, sour cream, shot glass (or a bit more) of whiskey, flour, sugar, canola oil for frying, sugar for dusting

m iniature & baking bits (150g), butter, softened, granulated sugar (150g), light brown sugar, egg, vanilla extract, all-purpose flour (675g), baking powder, salt, powdered sugar (1350g), egg whites

unsweetened baking chocolate, chopped, bittersweet chocolate chips (avoid using the bar kind, it changes the texture so that they flatten out and it s a bit too rich.), butter, cut into pieces (unsalted ), instant coffee, vanilla extract (i use imitation and can tsp tell any difference other than having extra money to spend!), eggs (large, at room temperature- something to do with consistency.), sugar, all-purpose flour, baking powder, salt, semisweet chocolate , chips. (for both of the chocolate chip requirements, i just used the whole bag which is a little less than tsp)

flour, old fashioned oats, baking soda, salt, unsalted butter, room temperature, brown sugar, granulated sugar, vanilla extract, eggs, semi-sweet chocolate chips, toffee pieces, chopped walnuts or 3/4 cup pecans