Cookie Recipes

YUM YUM YUM…I love cookies…

Chewy Chocolate Cookies

1 1/4 cups butter or margarine, softened
2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips
Preheat oven to 350F (175C).
In large mixer bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well.
Sift together flour, cocoa, baking soda, and salt; gradually blend into creamed mixture. Stir in chocolate chips.
Drop by spoonfuls onto ungreased cookie sheets. Bake 8 to 9 minutes. DO NOT over bake! Cookies will be soft. Cool slightly on cookie sheet; transfer from sheet onto wire rack to cool completely.

Baker’s Dozen Pretzel Cookie Pops

12 tablespoons (1-1/2 sticks) margarine or butter, softened
1 (3.9-ounce) package chocolate flavor instant pudding and pie filling mix (for 4 servings)
1/3 cup firmly packed brown sugar
1/4 cup granulated sugar
1 large egg, lightly beaten
2 tablespoons chocolate syrup or milk
1 teaspoon vanilla extract
2 cups Quaker® Oats (quick or old fashioned, uncooked)
1/2 cup all-purpose flour*
1/2 teaspoon baking soda
13 pretzel rod halves (each about 4 inches long)
Assorted small candies, candy sprinkles, colored sugar
Heat oven to 375ºF. In large bowl, beat margarine, pudding mix, sugars, egg, chocolate syrup and vanilla until creamy. Add combined oats, flour and baking soda; mix well.
Shape dough into 13 balls, about 1-1/2 inches in diameter. (If dough is too sticky to shape, stir in flour by teaspoonfuls until easy to handle.) Place 2 inches apart on large ungreased cookie sheets; flatten slightly. Insert broken end of pretzel stick half about 1-1/2 inches into dough. Decorate as desired with candies and sugar.
Bake 12 to 14 minutes or until edges of cookies are set. (Do not overbake.) Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Makes 13 cookie pops.

*If using old fashioned oats, increase flour to 2/3 cup.

Caramel-Topped Cookie Strips

1 cup LAND O LAKES® Butter, softened*
1 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg white, beaten
1/2 cup finely chopped pecans
1/2 to 2/3 cup caramel fudge ice cream topping, warmed
Combine butter, sugar, eggs and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed. Cover; refrigerate 30 minutes.
Heat oven to 350°F. Roll out dough on lightly floured surface to 1/8-inch thickness. Cut dough into 3x1-inch strips. Place 1 inch apart onto ungreased cookie sheets. Brush strips with beaten egg white; sprinkle with pecans.
Bake for 8 to 10 minutes or until edges are very lightly browned. Cool completely.
Just before serving, drizzle each cookie strip with about 1/4 teaspoon ice cream topping

Brings Back Memories No Bake Cookies

4 tb Cocoa
2 c Sugar
1/2 c Milk
1 Stick Oleo
1/2 c Peanut Butter
3 c Oatmeal

Combine cocoa, sugar, mik, and oleo in a sauce pan. Bring to a boil. Boil for one minute. Remove from heat and add peanut butter. Stir until dissolved. Add oatmeal and stir. Spoon into small mounds on waxed paper. Yeild 3 dozen

Cathedral Window Cookies - No Bake

1 pk (12 oz.) semi-sweet chocolate morsels
1/4 c Mrgarine
1/3 c Light corn syrup
1 (10.5 oz.) miniature colored marshmallows
3/4 c Nuts; chopped

Heat chocolate and margarine until melted in large saucepan over low heat Remove from heat; stir in corn syrup and marshmallows, stirring until coated. Refrigerate mixture until firm enough to handle, about 30 minutes Form into rolls about 2 inches in diameter on waxed paper; roll in nuts. Refrigerate until firm, 2 to 3 hours. Cut into scant 1/2 inch slices.

Chocolate Brownie Drop Cookies

6 oz. unsweetened chocolate
½ c. unsalted butter
1 ¾ c. sugar
4 large eggs
1 tsp. vanilla
1 ¼ c. flour
¾ c. each white and dark chocolate chips
¼ c. toasted ground pecans (optional)

Preheat oven to 350 F. Place chocolate and butter in large metal bowl set over a pan of simmering water. When the chocolate is just melted, remove from heat. Add sugar and mix well. Add eggs and vanilla and mix well. Add flour, chips and pecans, and mix well.

Drop by large spoonfuls onto a well-greased sheet pan. Bake 7 to 10 minutes, or just until cookies are set. Let cool on pan at least 5 minutes, and then remove.

Yield: 2 dozen large cookies

Chocolate Peanut Butter Thumbprint Cookies

1/2 c. butter
1/2 c. light brown sugar
1 tsp. vanilla
1 1/2 c. flour
1/2 tsp. salt
2 tbsp. milk
1/4 c. semisweet chocolate chips, chopped
1/4 c. chopped skinless peanuts

For the filling:

3/4 c. semisweet chocolate chips
2 tbsp. peanut butter
2 tbsp. corn syrup
1 tbsp. water
1 tsp. vanilla

Preheat oven to 375 degrees F.

Cream butter, add sugar and continue creaming, then add the vanilla and mix. Mix in the flour and salt. Add the milk and chopped chocolate and mix.

Roll into 1 1/2-inch balls and dip the top of the ball in chopped peanuts. Place on a cookie sheet 1 1/2 inches apart and push your thumb in the middle to make a depression.

Bake until light golden brown, about 10 to 12 minutes. Let cool while you make the filling.

To make the filling. Over hot water, melt the chocolate then stir in the remaining ingredients. Cool 5 minutes then fill the centers of the cookies. Allow to slightly set, approximately 10 minutes.

Lemon Thumbprint Cookies

1 c. butter, room temperature
1/2 c. sugar
2 egg yolk
2 tbsp. lemon zest
1 tbsp. lemon juice
1/4 tsp. salt
1 tbsp. cornmeal
2 1/2 c. all purpose flour
4 tbsp pistachios or walnuts, finely chopped
1/3 c. lemon marmalade

Preheat oven to 350 F.

Cream together butter and sugar until smooth. Add egg yolks, zest and juice.

Combine salt, cornmeal and flour in a separate bowl and add to butter mixture and blend.

Shape teaspoonfuls of cookie dough into balls and dip bottoms into chopped nuts.

Place onto a parchment-lined or greased baking sheet, leaving one inch between cookies. Press centers of cookies down using your thumb and bake for 15-18 minutes.

While warm, fill centers with little dollops of marmalade. For chewier cookies, fill centres with marmalade before baking.

Jam Thumbprints

2/3 c. butter
1/3 c. white sugar
2 eggs, separated
1 tsp. vanilla extract
½ tsp. salt
1-1/2 c. all-purpose flour
¾ c. finely chopped walnuts
1/3 c. strawberry preserves

Cream together butter and white sugar until fluffy. Add 2 egg yolks, vanilla and salt; beat well. Gradually add flour. Mix well.

Shape into ¾-inch balls; dip in 2 slightly beaten egg whites then roll in finely chopped walnuts.

Preheat oven to 350 F.

Place cookies 1-in. apart on greased cookie sheet. Press down center of each with thumb. Bake for 15 to 17 minutes. Cool slightly; remove from pan and cool on rack. Just before serving, use 1/3 cup cherry or strawberry preserves to fill centers of cookies.

Yield: 3 dozen.

Mrs. Fields Chocolate Chip Cookies

1 c. butter, softened
1/2 c. granulated sugar
1 1/2 c. packed brown sugar
2 eggs
2 1/2 tsp. vanilla extract
2 1/2 c. all-purpose flour
3/4 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 ½ twelve-oz. bags semisweet chocolate chips

Preheat oven to 350 degrees F. In a large mixing bowl, cream together the butter, granulate sugar, brown sugar, eggs, and vanilla. In a separate bowl, mix together the flour, salt, baking powder and baking soda. Mix the wet and dry ingredients together. Stir in the chocolate chips.

With your fingers, place golf ball-sized dough portions 2 inches apart on an ungreased cookie sheet. Bake for 9-10 minutes or just until edges are light brown. Makes 30 cookies.

Be careful not to cook these too long. I know it becomes tempting to keep cooking these because they don’t seem to be done after 10 minutes, but they will continue to cook for awhile after you take them out of the oven, and when cool, will be nice and chewy.

Toffee Crunch Cookies

1 c. (2 sticks) butter
1 c. light brown sugar
1 c. white sugar
1 tsp. vanilla extract
2 eggs
2 c. all-purpose flour
1/4 tsp. salt
1/4 tsp. baking soda
1 (10-oz.) bag toffee candy bits
1 c. oatmeal
1 c. sweetened flake coconut
1 c. chopped whole, skinned almonds

Preheat oven to 350 degrees F.

Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, coconut and nuts.

Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes.
Yield: 45 cookies

Coconut Chocolate Macaroons

2 c. white sugar
½ c. butter or margarine
½ c. milk
½ tsp. vanilla
3 c. oatmeal
5 – 6 tbsp. cocoa
1 c. coconut

In large pot, mix sugar, butter, milk and vanilla. On medium heat, let mixture come to a foaming boil, that cannot be stirred down and boil for 1 minute.

Remove from stove; add oatmeal, cocoa and coconut. Mix completely and drop by spoonfuls on waxed paper (work quickly because mixture will harden in the pan). Let stand, until firm. Yield: about 45 cookies.

Fudge Crispies

2 cups semi-sweet chocolate chips
1/2 cup butter or margarine
1/2 cup corn syrup
2 tsp vanilla

1 cup icing (confectioner’s) sugar

4 cups crisp rice cereal

Put first 4 ingredients into large saucepan. Heat on low, stirring often, until chips are melted.

Stir in icing sugar.

Measure cereal into large bowl. Add chocolate mixture. Stir well to coat. Pack into greased or foil-lined 9x9 inch pan. Let stand until firm.
Cuts into 36 squares.

Crispy Cookies

The secret to crispiness is the rolled oats.

3/4 cup hard margarine, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 tsp vanilla

1 cup all-purpose flour
1-1/4 cups quick-cooking rolled oats (not instant)
2 tbsp cocoa, sifted
3/4 tsp baking powder
3/4 tsp baking soda

Cream margarine and both sugars in large bowl. Beat in egg and vanilla.

Add remaining 5 ingredients. Mix well. Shape into 1-1/2 inch balls. Arrange on ungreased baking sheet. Bake in 375 degree oven for about 10 minutes. Makes 3 dozens.

Peanut-Butter Raspberry Cookies

1-3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup creamy peanut butter
1/2 cup unsalted butter, room temperature
1/2 cup sugar, plus more for rolling
1/2 cup light brown sugar, packed
1 large egg
1-1/2 teaspoons pure vanilla extract
3/4 cup seedless raspberry jam

  1. Heat oven to 375°F
  2. In a small bowl, combine flour, baking soda and salt, set aside
  3. In a large bowl, cream together peanut butter, butter, sugar and brown sugar
  4. Add egg and vanilla, mix until light and fluffy
  5. Gradually add flour mixture to butter mixture
  6. Roll dough into 1-inch balls
  7. Roll balls in sugar
  8. Place balls 3 inches apart on ungreased cookie sheet
  9. Gently press thumb in center of each cookie
    10.Bake in top half of oven until lightly browned, 8 to 10 minutes
    11.Press thumb gently in center of each cookie, while warm, if deeper indentation is needed
    12.Fill with 1/2 teaspoon raspberry jam
    13.Transfer to wire rack to cool

Peanut Butter Secrets

1 cup of Butter flavored Crisco
3/4 cup packed Brown Sugar (light)
1/2 cup granulated Sugar
1/2 cup creamy Peanut Butter
1 egg
1 tsp Vanilla
2 cups Flour
1 tsp Baking Soda
1/2 tsp Salt
40 to 45 mini Peanut Butter cups

1 tsp Butter Flavored Crisco
1 cup semi sweet Chocolate Chips
2 Tbls creamy Peanut Butter

pre heat oven to 375
Grease cookie sheet with butter flavored Crisco.
Combine all dry ingredients and set aside.
Combine B.F.Crisco, Brown Sugar, Granulated Sugar, Peanut Butter in Large bowl,
Beat with mixer at medium speed until well blended then add Egg and Vanilla.
Add dry ingredients slowly and mix on low speed until well blended.
form teaspoonfuls of dough
around Peanut Butter cup. Enclose entirely place on cookie sheet 2" in apart bake 8 to 10 minutes or until browned .
Remove immediately to cooling Rack.

TO Make Glaze
add B.F.Crisco,Semi Sweet Choc
Chip and Peanut Butter in microwavable container and microwave on medium power until melted .
Then dunk tops of cookies in glaze and place back to cool topping .

Starbuck’s Italian Date Thumbprints
Posted by FootsieBear at 7/17/01 9:35:05 am

Source: - Melody Brown demonstrated the recipe which aired on Wednesday, December 16, 1998

These versatile, soft, buttery cookies are as fun to make as they are to eat. They can also be made in a chocolate version by substituting 2 tablespoons of cocoa for the flour. For a dressier presentation, add 1 teaspoon of Turkish (finely) ground coffee, form into balls, roll into confectioners’ sugar following baking for miniature Italian wedding cakes.

Yields approximately 36 cookies

1 cup plus 1 tablespoon all-purpose flour
3 1/2 tablespoons potato flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup chopped dates
1/2 cup hot double-strength Starbucks Christmas
Blend or other dark roast coffee
1/2 cup unsalted butter, room temperature
1/4 cup plus 2 tablespoons granulated sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup orange marmalade

Preheat oven to 375 degrees F. Line baking sheets with parchment paper or lightly grease.

Sift together flour, potato flour, baking powder and salt; set aside.

Soak the dates in the hot coffee for at least 30 minutes. Drain coffee but reserve 1 teaspoon of the liquid.

Cream butter and sugar in a mixture bowl until light and fluffy. Add the egg, milk, reserved coffee and vanilla and mix until blended.

Add soaked dates into the flour mixture and toss just to coat lightly. Add flour into the creamed mixture and mix until smooth.

Form approximately 2 tablespoons of dough into a ball by rolling between palms. Make an indentation in the center of each ball and place on prepared baking sheet at least 3" apart. Fill each indentation with 1/2 teaspoon of orange marmalade.

Bake cookies in preheated oven for 12 to 15 minutes or until lightly golden. Cool thoroughly on racks before serving.

Chocolate Crinkles


1/2 cup unsalted butter
10 oz bittersweet or semisweet chocolate, chopped
4 egg, room temperature
1 1/2 cups sugar
2 tsp vanilla extract
1 tsp instant espresso powder or coffee extract
1/2 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
6 oz white chocolate, chopped
2/3 cup icing sugar

Over a pot filled with 2 inches of simmering water, place a metal or glass bowl and add butter. Stir until melted halfway and add chopped bittersweet chocolate. Stir until just melted and remove from heat. Set aside.

Whip eggs with sugar, vanilla and espresso powder with electric beaters or in a mixer fitted with the whisk attachment, until pale and thick, about 5 minutes. In a separate bowl, combine flour, baking powder and salt.

Whisk melted chocolate into egg mixture until incorporated. Whisk in flour mixture and stir in white chocolate chunks. Cover batter with plastic and chill for at least 4 hours before baking.

Preheat oven to 325 F.

Spoon cookie dough by tablespoonfuls (or teaspoonfuls for dainty cookies) and roll gently to shape into a ball. Roll cookie in icing sugar and place on a parchment-lined or greased cookie sheet, leaving 2 inches between cookies.

Bake for 18-20 minutes. To test doneness, lift a cookie off the tray – if it comes off cleanly, then cookies are done.

To Assemble

Cool cookies before storing. Cookies will keep up to a week at room temperature in an airtight container. Batter also freezes well.

Shortbread Cookies


1 cup unsalted butter at room temperature
1/2 cup + 2 Tbsp icing sugar
1/4 cup cornstarch
1 1/2 cups all purpose flour
1/2 tsp salt
1 tsp vanilla extract

Preheat oven to 350 °F. Beat butter until light and fluffy. Sift in icing sugar and beat again until fluffy, scraping down sides of the bowl often. Sift in cornstarch and blend in. Sift in all purpose flour and salt and mix until dough comes together (it will be soft). Stir in vanilla.

Spoon large teaspoonfuls of cookie dough (or use a small ice cream scoop) onto an un-greased cookie sheet, leaving 2 inches between cookies and bake for 18 to 20 minutes, until bottoms brown lightly. Remove from cookie sheet to cool.

Chocolate Nougat Shortbread

Prepare shortbread recipe as above and spoon onto an ungreased baking sheet. Press a triangle piece of chocolate nougat candy into the center of each cookie and bake for 18 to 20 minutes, until bottoms brown lightly.