Cookie Monster Cookies!
I have a confession. I’m an adult and I still love Sesame Street :x xD :@
Do you have a problem with that??? because we can take it outside NY style. Nobody better say anything about Sessame Street or Mr. Rogers. This is where I draw the line. :D
Now that I made that completely clear. You may proceed to the Cookie Monster Cookie recipe… :::ehem:::: :::ehem::: :::::composes herself::::.
Basic Sugar Cookie Printable Version Here
**Please note: I seem to buy huge cookie cutters so I’ve adjusted this recipe to make a large batch of dough (15-20 LARGE cookies). It can easily be halved.
**Also you DO NOT CHILL this dough before cutting
2 cups of butter
2 cups of sugar
2 teaspoons of vanilla extract
1 teaspoon of almond extract
4 teaspoons baking powder
6 cups flour
1. Preheat oven to 375 degrees.
2. In the bowl of your mixer cream butter and sugar until smooth.
3. Beat in extracts and eggs.
Need help? contact me @thecakebar
Peanut Butter & Chocolate Chip Cheesecake Dip
(good idea to serve at parties with sliced fruit!)
yields 10 servings
Inspired by How Sweet It Is & reader Amber (no link, sorry!)
This cake will fill one sheet pan which is about 12 by 18 inches. I usually use half sheet pans and make two or make one generously filled. These cakes freeze really well as long as they’re wrapped in foil or plastic wrap. The skinnier the cake, the less time it will take to cook. If I’m using foil pans I double them. This insulates the cake better and it cooks more evenly.3 eggs (at room temp) 6 oz soft butter 6 oz sugar 6 oz flour (milk) 1 tsp baking powder ½ tsp good vanilla extract or the seeds scraped out of a vanilla pod 1 handful each of raspberries and blueberries
Honey Maple Cookies
You will need:
In a large bowl, beat shortening until light and fluffy. Add honey and syrup, a little at a time, beating well after each addition. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in vanilla. Combine the flour, baking soda and salt. Gradually add to honey mixture and mix just until moistened. Stir in the chocolate chips and pecans.
Drop by rounded tablespoonfuls onto greased baking sheets. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks.
Yield: 5 dozen.
* They’re good as muffins as well!
Quotes form Cookie Madness: “Later in the day I tried baking the dough in mini muffin tins and loved the results! While the cookies were fine as chocolate chip, their dense and cakey texture worked perfectly as mini muffin shaped cookie”
Buddy Cake Pops
You will need:1 box cake mix (i used betty crocker gluten-free yellow cake mix)1 (16-ounce) container ready-made frosting (i used betty crocker vanilla)
Black Magic Cake
You will need:
1 3/4 c all purpose flour
2 c sugar 3/4 c cocoa powder
2 tsp baking soda 1 tsp baking powder
1 tsp salt 2 eggs
1 c strong black coffee, cooled
1 c buttermilk
1/2 c vegetable oil
1 tsp real vanilla extract CHOCOLATE FROSTING
1/2 c margarine, softened
2 oz melted unsweetened chocolate, cooled
3 c powdered sugar
3 Tbsp milk
2 tsp real vanilla extract
Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.
Add eggs, coffee, buttermilk, oil, and vanilla.
Beat at medium speed for two minutes. Batter will be thin.
Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans.
Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans.
Combine frosting ingredients and mix with a hand or stand mixer. Spread frosting on cooled cakes
Chocolate Marshmallow Banana Surprise Cookies
2 cups all purpose flour (9 oz)
1 teaspoon baking soda
1 stick (4 oz) butter, room temperature – salted**
1/2 teaspoon vanilla
3/4 cup plus 2 tablespoons granulated sugar
2 ripe bananas
1 large egg, room temperature
10 marshmallows, cut in half or use 20 marshmallows and just trim them a little**
3 cups confectioners’ sugar
6 tablespoons salted butter
1/4 cup plus 2 teaspoons unsweetened natural cocoa powder
1/4 cup whole milk or use lowfat milk with a little cream mixed in
1/4 teaspoon vanilla extract
Preheat oven to 350 degrees F. Have ready two cookie sheets lined with parchment.
Stir together flour and baking soda and set aside.
Using high speed of an electric mixer, cream the butter, vanilla and sugar for about 3 minutes. Add the banana and beat it with the butter/sugar mixture until it’s fully mashed. Beat in the egg. Using lowest speed of mixer or by hand, stir in the flour mixture. Drop by heaping tablespoons onto cookie sheets and bake at 350° F for about 11 minutes or until cookies just start to appear set. Remove pan from oven and press a marshmallow half into center of each cookie. Return to oven and bake for 2 to 2 ½ minutes or until marshmallow begins to melt (puffs). Remove from oven and let cool completely. Prepare frosting.
Prepare frosting. Put the confectioners’ sugar in a mixing bowl. In a small saucepan or in a large microwave-safe measuring cup, melt the butter and cocoa. Pour the melted butter/cocoa mixture into the sugar and stir well (I did it while it was hot), then stir in the milk and vanilla, stirring until smooth. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.
Makes 20 cookies
**If using unsalted butter, add 1/4 teaspoon of salt to batter
***I like a lot of marshmallow in my cookie, so instead of halving the marshmallows I use 20 marshmallow and cut about 1/3 of it off for appearance’s sake.
Chocolate Marshmallow Surprise Cookies (No Banana)
1 3/4 cups all-purpose flour (8 oz)
3/4 cup natural unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1 large egg
1/2 cup whole milk
1 teaspoon vanilla extract
12 marshmallows (large size), cut in half or 24 trimmed
3 cups confectioners’ sugar
6 tablespoons unsalted butter, melted
1/4 cup plus 2 teaspoons unsweetened cocoa powder
1/4 cup whole milk
1/4 teaspoon vanilla extract
Preheat oven to 375 degrees.
Mix the flour, cocoa powder, baking soda, and salt together and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed or by hand until combined.
Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased or parchment lined baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 8-10 minutes (longer if necessary).
Remove from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
Prepare frosting. Put the confectioners’ sugar in a bowl. In a small saucepan or in a large microwave-safe measuring cup, melt the butter and cocoa. Pour the melted butter/cocoa mixture into the sugar and stir well (I did it while it was hot), then stir in the milk and vanilla, stirring until smooth.
Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.
Makes about 24 cookies
Cookie Dough Cheesecake Bars
For the Crust:
Chocolate Chip Cookie Dough:
For the Cheesecake Filling:
Yields: 16 bars