Chocolate Chai Snickerdoodles

Prep Time: 30 minutes
Bake Time: 10 minutes per batch
Yield: About 3 dozen

Ingredients:
2-1/4 cups sugar
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon white pepper
1 cup butter, softened
2 eggs
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons cream of tartar
1-1/2 teaspoons baking powder
1/2 teaspoon salt

Peanut Butter Munchies

Chocolaty on the outside, these sweets offer a deliciously creamy peanut butter center.

Makes: 32 servings
Yield: 32 cookies
Prep: 40 mins
Bake: 350°F 8 mins per batch

Ingredients:

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla
3/4 cup sifted powdered sugar
1/2 cup peanut butter
2 tablespoons granulated sugar

Brownie Biscotti

An easy, chocolate version of an Italian favorite.

Ingredients:

1/3 cup butter, softened
2/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 cup miniature semisweet chocolate chips
1/4 cup chopped walnuts
1 egg yolk, beaten
1 tablespoon water


Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets, or line with parchment paper.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa and baking powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix in the chocolate chips and walnuts.
3. Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto baking sheet 4 inches apart. Brush with mixture of water and yolk.
4. Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking sheet for 30 minutes.
5. Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container.

Easy Sugar Cookies

This recipe for sugar cookies is quick and easy. With a prep time of 15 minutes and cooking time of only 10 minutes, these will be ready to enjoy in less than 30 minutes.


Ingredients:
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract


Directions:
1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks. Makes 4 dozen cookies.

Cookie Baking Tip #6

Use cooled baking sheets.

Cool baking sheets between batches before reusing; wipe the surface of each with a paper towel.

Cookie Baking Tip #5

Make a better bar.

To make brownies and bar cookies, line a baking pan with heavy-duty aluminum foil; allow several inches to extend over the sides. Lightly grease the foil. Spread the batter evenly in the pan; bake and cool. Lift from the pan, using edges of the foil. Press down the foil sides; cut cookies into the desired size and shape with a dough scraper (available at kitchen-supply stores).

Cookie Baking Tip #4

Don't overload the oven.

Bake one sheet of cookies at a time on the middle oven rack; if you need to bake more than one at a time, rotate the sheets from the top rack to the bottom rack halfway through baking to encourage even browning.

Cookie Baking Tip #3

Purchase parchment paper.

Use parchment paper to eliminate the need for greasing baking sheets. It also promotes even browning.

Cookie Baking Tip #2

Great baking sheets properly.

Grease baking sheets with cooking spray or solid shortening instead of butter or margarine. Avoid using tub butter or margarine products labeled as spread, reduced calorie, liquid, or soft-style. These contain less fat than regular butter or margarine and do not give satisfactory results.

Cookie Baking Tip #1

Choose baking sheets wisely.

Bake cookies on shiny, heavy aluminum baking sheets. These sheets with no sides are designed for easily sliding cookies onto a cooling rack. Dark sheets may absorb heat, causing cookies to brown too much on the bottom; nonstick baking sheets work well if not too dark. Insulated baking sheets require a slightly longer baking time.

Paula Deen's Monster Cookies

Ingredients:

3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter, softened
1/2 cup multi-colored chocolate candies
1/2 cup chocolate chips
1/4 cup raisins, optional
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)


Directions:

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

Chocolate Shortbread Cookies

Ingredients:

2 cups all-purpose flour, spooned and leveled, plus more for the work surface
1/2 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
coarse decorating or turbinado sugar, for sprinkling


Directions:

In a medium bowl, whisk together the flour, cocoa, and salt.

Using an electric mixer, beat the butter and confectioners’ sugar on medium-high until fluffy; beat in the vanilla. Reduce speed to low and gradually mix in the flour mixture until just combined (do not overmix).

On a lightly floured surface or piece of parchment paper, roll the dough out ¼ inch thick. With a 2-inch cookie cutter (preferably fluted), cut the dough into rounds, flouring the cutter and rerolling the scraps as necessary. Arrange 1 inch apart on parchment-lined baking sheets.

Refrigerate on the baking sheets for at least 2 hours and up to 1 day.

Heat oven to 350° F. Sprinkle the rounds generously with the coarse sugar and bake, rotating the sheets halfway through, until set, 20 to 22 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.

Brown Butter Cookies

These cookies are rich and highly addictive.


Ingredients:

2 cups butter
2 cups brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cups all-purpose flour
2/3 cup chopped pecans
2 teaspoons vanilla extract
3 1/2 cups confectioners' sugar
1/2 cup hot water


Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. The foaming and bubbling is part of the browning process, but watch it carefully so that you don't burn the butter. Remove from heat, and cool slightly. Reserve 1/2 cup of the butter for the frosting.

3. Pour remaining browned butter into a large mixing bowl. Beat browned butter with brown sugar until the butter is no longer hot. Mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt. Beat thoroughly. Mix in flour and chopped pecans. Drop tablespoons of dough onto ungreased baking sheets.

4. Bake for 10 minutes in the preheated oven, or until light brown around the edges. Cool.

5. In a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners' sugar, and hot water. Beat until smooth, and use to frost cooled cookies. Enjoy!

Molasses Cookies

These soft molasses cookies are moist and easy to make.


Ingredients:

3/4 cup shortening
1 cup packed brown sugar
1 egg
1/2 cup light molasses
2 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger


Directions:

1. Cream together shortening and brown sugar. Stir in egg and molasses and mix well. Fold in dry ingredients and stir. Cover and chill until firm (1 - 2 hours).

2. Preheat oven to 350 degrees F (175 degrees C).

3. Roll dough into small balls (I use a small melon baller to help with this) and roll in white sugar. Place on lightly greased cookie sheets.

4. Bake 9 - 10 minutes. Leave on cookie sheet one minute until set.

Flourless Peanut Butter Cookies

These flourless peanut butter cookies are quick and easy to make and even easier to enjoy!


Ingredients:

1 cup smooth peanut butter
1 cup sugar
1 teaspoon baking soda
1 extra-large egg, lightly beaten
2 tablespoons finely chopped peanuts (optional)
1/4 cup mini chocolate chips (optional)


Directions:

1. Preheat the oven to 350° and position 2 racks in the upper and lower thirds. In a medium bowl, mix the peanut butter with the sugar, baking soda and egg. Stir in the peanuts and chocolate chips. Roll tablespoons of the dough into 24 balls. Set the balls on 2 baking sheets, and using a fork, make a crosshatch pattern on each cookie. Bake for 15 minutes, shifting the baking sheets from front to back and bottom to top, until the cookies are lightly browned and set. Let cool on a wire rack.

Makes approximately 2 dozen cookies.

Reverse Chocolate Chip Cookies

Combining both dark and white chocolate, this reverse chocolate chip cookies pack a chocolaty punch any chocolate and sweet lover will gobble up.

Ingredients:

2 cups all-purpose flour
1 cup unsweetened Dutch-process cocoa, sifted
1 teaspoon baking soda
1 teaspoon kosher salt
2 sticks (8 ounces) unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
12 ounces bittersweet chocolate, coarsely chopped into chunks
12 ounces white chocolate, coarsely chopped into chunks


Directions:

1. Preheat the oven to 350°. Line 2 large cookie sheets with parchment paper. In a medium bowl, sift the flour with the cocoa, baking soda and salt.

2. In a standing electric mixer fitted with a paddle, beat the butter with the granulated and light brown sugars at medium speed until light and fluffy, about 3 minutes. Beat in the eggs and vanilla. Add the dry ingredients and beat at low speed until incorporated. At low speed, beat in the bittersweet- and white-chocolate chunks until they are evenly distributed.

3. Scoop eight 1/4-cup mounds of batter onto each of the prepared cookie sheets, leaving 3 inches between them. Flatten the mounds into 2-inch rounds. Bake on the lower and middle racks of the oven for 20 minutes, until the cookies rise and then flatten slightly; switch the cookie sheets halfway through baking. Let the cookies cool for 10 minutes, then slide the parchment paper onto racks and let the cookies cool completely. Line the cookie sheets with fresh parchment and repeat to make the remaining cookies.

Makes approximately 28 large cookies.

Oatmeal Raisin Cookies

This recipe uses canola oil instead of butter. It's a tasty and healthier cookie, yet still tates just like the oatmeal raisin cookies you've always loved.

Level: Easy

Ingredients:

1 cup canola oil
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups rolled oats
1 cup raisins

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

2. In a large bowl, mix canola oil, brown sugar, eggs and vanilla until well blended. Combine the flour, baking soda, salt, cinnamon and nutmeg; stir into the sugar mixture. Mix in the oats and raisins last. Drop by rounded spoonfuls onto the prepared cookie sheet.

3. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Makes 4 dozen cookies.

Gingerbread Cookies

This is the simpliest and most delicious recipe for gingerbread cookies I have ever used. Try it and you're sure to get compliments from your friends, loving each bite of these gingerbread cookies.

Level: Easy

Ingredients:

• 6 cups all-purpose flour


• 1 tablespoon baking powder


• 1 tablespoon ground ginger


• 1 teaspoon ground nutmeg


• 1 teaspoon ground cloves


• 1 teaspoon ground cinnamon


• 1 cup shortening, melted and cooled slightly


• 1 cup molasses


• 1 cup packed brown sugar


• 1/2 cup water


• 1 egg


• 1 teaspoon vanilla extract

Directions:
1. Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.

2. In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.

3. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.

4. Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.

Makes 6 dozen cookies.

Soft Pumpkin Cookies

Another easy recipe from Libby's, these soft pumpkin cookies are packed with pumpkin flavor and not too sweet. They're easy to make and even easier to enjoy!


Level: Easy

Prep: 10 min
Cooking: 18 min
Cooling:2 min
Yields: 36 cookies


Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup butter (1 stick), softened
• 1 cup LIBBY'S® 100% Pure Pumpkin
• 1 large egg
• 1 teaspoon vanilla extract

Directions:

PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Enjoy!