Week Three- Double Chocolate Cake Cookies

I can't imagine a cookie recipe easier, faster and yummier than these! Ady and I whipped up the dough in about 5 minutes. They are very yummy and since they use a cake mix I can see the possibility for lots of different options.

The Ingredients:

1 box of Chocolate cake mix ( Iused Chocolate Fudge)
1/2 cup oil (I used Canola)

2 eggs
1 cup of chocolate chips

Mix first three ingredients well, then add chocolate chips. Bake at 350 for 8-9 minutes. Makes about three dozen.

Look at my "Super Helper." I usually make cookies while they are at school, but I am glad I waited today. Ady was such a great helper at school today her teacher sent a note home letting me know! As usual I love to hear what you think and if you try any variations. . .

Week Two- Peanut Butter Surprise Cookies

Okay, I know I missed last week! We received our Household Goods and so I was busy unpacking, not baking. I am back at it this week and I don't plan to miss any more weeks. I want to see how long I can do this without repeating a recipe. (Any guesses?!?!)

This week I made Peanut Butter Surprise Cookies. My kids thought these were really fun. What is better than a cookie with candy in it?

Here is the recipe:

3/4 cup Creamy Peanut Butter

6 tbsp unsalted butter (room temp)

1 and 1/2 cup packed light brown sugar

3 large eggs

2 tsp vanilla extract

2 and 1/4 cup all purpose flour

1 and 1/2 tsp baking powder

1/2 tsp salt

1/2 cup granulated sugar (for rolling the dough)
a bag of peanut butter cups- these are easier to handle if they are cold

Preheat oven to 350 degrees. Using a mixer, cream butter, and peanut butter in a mixing bowl until smooth. Add brown sugar and beat until well combined, scrap the bowl as needed. Add eggs and vanilla- beat well.

In a small bowl, whisk together flour, baking powder, and salt. With mixer on low, gradually add flour mixture in small batches.

Roll a tablespoon of dough into a ball. Place granulated sugar on a plate, roll dough balls in sugar, making sure to coat completely with sugar. Place 2 inches apart on baking sheet.

Bake cookies about 7 minutes or until they begin to puff slightly. Remove from oven and press one Peanut Butter cup into the center of each. Return to oven and continue baking until cookies are golden and chocolate is slightly melted- about 6 minutes. Let cool on cookie sheet about 10 minutes before transferring to rack.

My two cents:

The dough is really soft when you go to roll the cookies in balls, don't add more flour! They bake up fine. Just be prepared to get messy when rolling them in the sugar. A bag of Peanut Butter cups was perfect for this recipe. The recipe made about 3 dozen cookies. There were only about 4-5 peanut butter cups left over. I think you could use this dough and replace the PB cups with Snickers. The cookies had a great texture. More like a brownie, not an over powering peanut butter taste either. Very good! I love to hear what you think. . .

Week One- Snickerdoodles

I know what you are thinking- "Snickerdoodles!" I wanted to start my Cookie experiment, but we just moved and I am missing a lot of my kitchen stuff. (It gets here Wed!!) So, I thought I would start with something simple. These are what I think are the best Snickerdoodles. I have tried a lot of variations on this type of cookie and this recipe from a good friend is my favorite. Besides being very simple they are always soft. Today was rainy and it felt so much like Fall, the smell of these cookies baking enhanced that "Autumn Feel." Give them a try and let me know what you think! Thanks to Jeanne for lending her Kitchenaid!



Mix Together:
1 cup Soft Shortening
2 eggs
1 1/2 cup sugar
Don't rush this step, getting this nice and creamy and blended is important!

Sift together:
2 3/4 Cup sifted flour
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp salt
Add the sifted ingredients to the sugar mixture. Mix well, roll dough into 1 tablespoon sized balls. Mix 2 Tbsp sugar with 2 tsp cinnamon. Roll balls into the cinnamon sugar. Place about 2 inches apart on ungreased cookie sheet. Bake at 400 degrees for 8 to 10 minutes. (mine are 8 exactly) The cookies are soft when they come out, and are puffed up, then they flatten out and have a cracked top. I love the cracked top- it looks so homemade!