37 ingredient chocolate butter cookies Recipes

peanut butter, granulated sugar, egg, chredded bakers semi-sweet chocolate

chunky peanut butter, brown sugar , packed, egg, quick-cooking oats, baking soda, chocolate chips (this is the optional 6th ingredient)

butter or margarine, graham cracker crumbs, sweetened condensed milk (not evaporated milk), special dark chocolate chips or hershey s semi-sweet chocolate chips, peanut butter chips, special dark chocolate chips or hershey s semi-sweet chocolate chips, shortening (do not use butter, margarine, spread or oil)

granulated sugar, unsalted butter, water, salt, flaked almonds, all-purpose flour, baking powder, baking soda, salt, butter, firmly-packed light brown sugar, dark corn syrup , golden syrup, honey or maple syrup, egg, pure vanilla extract, old-fashioned rolled oats, chocolate chips, batch almond butter toffee, crushed into bits

vanilla frosting, peppermint extract, butter-flavored crackers ( ritz crackers ), dark chocolate candy coating, coarsely chopped

sugar cookie recipe, after trying over 50 sugar cookie recipes , i found this 1 to be my absolute favorite. i love this basic sugar cookie recipe for many reasons. it taste great. it is simple with few ingredients. it will maintain it s shape which makes the dough ideal for molding. you must chill the dough for a couple hours (or overnight is great) or it will be very sticky to work with., butter, softened, cream cheese, softened, sugar, egg, vanilla, all purpose flour, in large mixer bowl combine all cookie ingredients , except flour., beat at medium speed , scraping bowl often until creamy., reduce speed to low ; add flour. beat, scraping bowl often, until well mixed., divide dough into 2 equal portions; wrap in plastic wrap and refrigerate unitl firm (at least 2 hours)., heat oven to 350o. roll out on lightly floured surface or parchment paper. bake for 7 to 10 minutes or until edges are very lightly browned. remove from cookie sheets; cool completely., url : cookiedecorating.com, chocolate cut-out recipe, yummy! crisp chocolate cut-outs with a brownie-cookie type flavor. this dough should be chilled for an hour or two (or overnight) or it may be sticky to roll., butter, sugar, egg, vanilla, all purpose flour, unsweetened cocoa, baking powder, baking soda, salt, in large mixer bowl beat butter , sugar, egg and vanilla until well blended. in medium bowl, stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture and blend well., refrigerate dough about 1 hour or until firm enough to roll., preheat oven to 325o. on lightly floured surface or parchment paper, roll out dough. bake 5 to 7 minutes or until no indentation remains when touched., cookie sheets ; cool completely., url : cookiedecorating.com, run sugar, run sugar icing is the classic cookie icing. it is a smooth textured icing that forms a very hard crust. it is made by taking royal icing at it s fluffiest form and adding water to make it flow. when it dries, you can stack the cookies. this type of icing takes several hours to dry. the icing has a simple, flavor with some crunch., powdered sugar, meringue powder, gum arabic, cream of tarter, water, water, first , mix-up royal icing (use this recipe or follow instructions on the commercial royal icing), in small mixing bowl, combine water, meringue powder and cream of tarter., beat until stiff peaks form ., in separate bowl, combine powdered sugar and gum arabic. mix thouroughly, then add to meringue., beat on low , then medium speed until stiff peaks form. after the royal icing has been mixed, divide the mixture into several small containers and cover with wet towel. add a small amount of water to each batch until it us just barely fluid, not watery. test consistency by dropping a small amount from spoon onto waxed paper. it should smooth itself in about 10 seconds. if it runs too much, add more powdered sugar. if it is too thick, add a bit more water., remember : keep this icing covered when you are not using it. it dries out quickly. place the icing in a bag with a tip #3 or #4. outline the area to be covered. quickly fill in the outline. if the icing is running off the cookie, too much water was added to the royal icing. if the icing is not smooth, add a bit more water to the royal icing. when icing crusts, pipe adjoining color. for added dimension or outlining, allow icing to harden (several minutes) and pipe on the top., royal icing, is probably the most popular icing that cookie decorators use. it is preferable because it holds up very well if the cookies need to be stacked, shipped, stored, etc.. royal icing can be made into a very nice glaze and also works great for very fine detail work. the biggest problem with royal icing is that it dries hard as a rock, and also tends to dry out the cookies more than a buttercream icing would. the drying rock-hard isn tsp a big deal if you are doing a cookie that has a thin layer of glaze and some basic outlines or decorations, but if you need a cookie to have thick piping, the thick decorations would almost be impossible to eat in royal icing., meringue powder, powdered sugar, water, vanilla extract (use clear vanilla if you want a pure white icing), almond extract, beat all ingredients together until stiff peaks form (about 10 minutes). to vary the consistency, add water to thin and add powdered sugar to thicken.

ground oreo cookies (regular or chocolate filled), melted unsalted butter, vanilla extract, combine all ingredients and press into a glass pie plate (i use a deep dish), unsalted butter, dark brown sugar (if you have only light brown sugar in your pantry it s ok to use), corn syrup (light or dark ), heavy cream, pecan halves, unsweetened chocolate melted or chopped fine (i use the microwave for melting)

chocolate , semisweet and bittersweet add up to a spectacular cookie., salt, baking soda, all-purpose flour, vanilla extract, eggs, brown sugar, sugar, vegetable shortening, butter, softened, semisweet chocolate morsels, milk chocolate morsels, bittersweet chocolate, chopped, almond brickle chips

creamy peanut butter, sugar, eggs, reeses peanut butter cups, unwrapped, marshmallows, bittersweet chocolate, finely chopped, heavy cream, unsalted butter, at room temperature

margarine or butter, marshmallows, frosted cheerios, leaf-shaped spearmint gumdrops, wooden skewers ( 8-inches ), strawberry-flavored fruit by the foot fruit rolls, marshmallows, colored sugar, chocolate frosting, frozen lb cake, thawed, crisp rectangular cookies ( about 3-inches x 1 3/4 -inches )

oreo cookie lb tube cake, oreo cookies, flour, sugar, milk, shortening , butter flavored, salt, vanilla extract, eggs , large, chocolate glaze, semi-sweet chocolate pieces., shortening , butter flavored, milk, corn syrup, preheat oven to 350. grease and flour 9-inch fluted tube pan. cut each cookie into quarters. in large bowl, with mixer at low speed, beat flour and remaining ingredients except cookies and chocolate glaze until blended. increase speed to high; beat 2 minutes, scraping bowl. spoon about 3/4 cup batter into pan. gently stir cut-up cookies into remaining batter and spoon into same pan. bake 50 minutes or until cake springs back when lightly touched with finger (toothpick test won tsp work). cool cake in pan on wire rack 10 minutes; remove from pan; cool on rack. when cake is cool, prepare chocolate glaze. place rack with cake over large plate to catch drips, then pour warm glaze over top and side of cake. this cake freezes well and good cold from refrigerator. chocolate glaze: in 1-quart saucepan over low heat, heat chocolate pieces, shortening, milk and corn syrup, stirring constantly until melted and smooth.

crushed cream-filled chocolate sandwich cookies, margarine, melted, vanilla ice cream, softened, sugar, semi-sweet chocolate chips, evaporated milk, butter, vanilla extract, dessert topping , ingredients, crushed salted peanuts, skor english toffee bit, crushed, carton real whipped topping, crushed cream-filled chocolate sandwich cookies

magic cookie bars, this is the eagle brand best-loved classic - a favorite of kids and adults alike! eagle brand is the magic ingredient in this easy cookie bar recipe., makes 2 to 3 dozen bars, a recipe, nutrition: see below, prep time : 10 minutes, cook time : 25 minutes, total time : 35 minutes, graham cracker crumbs, butter or margarine, melted, eagle brand sweetened condensed milk (not evaporated milk), semi-sweet chocolate chips, flaked coconut, chopped nuts

muffin cup ingredients, sugar, softened butter, vanilla, almond extract, egg yoke, all-purpose or unbleached flour, salt, filling ingredients, unsweetened cocoa, softened butter, powdered sugar, kahlua liqueur, grated white or dark chocolate

butter or margarine (1/2 cup), sugar (1/2 cup), egg, cake flour (1 1/2 cup), baking powder (1/2 tsp), salt (1/4 tsp), vanilla essence (14 tsp), lemon cookies, lemon juice (replacing vanilla essence) (1/4 tsp), lemon rind (3/4 tsp), spice cookies, mixed spice (replacing vanilla essence) (3/4 tsp), coconut cookies, margarine ( instead of 125 g) (1/2 cup + 2 tbsp), coconut (replacing vanilla essence) (3/4 cup), chocolate cookies, butter or margarine (instead of 125 g) (1/2 cup + 2 tbsp), coconut (3/4 cup), cocoa (replacing vanilla) (1 tbsp + 1/4 tsp), custard cookies, flour (instead of 375 ml) ( 1 cup + 2/4 cup), custard powder (add with dry ingredients) (1/4 cup + 1 tbsp)