does anyone know any good cookie recipes?

Question

W/ Chacloate please!!

Answer 1

CHOCOLATE SNOWBALL COOKIES

1 & 1/4 cups of butter, softened
2/3 cup of sugar
1 teaspoon of vanilla
2 cups of flour
1/8 teaspoon of salt
1/2 cup of unsweetened cocoa
2 cups of finely chopped pecans
confectioners sugar

In a large bowl cream together the butter and sugar. Add vanilla to butter mixture and cream well. In another bowl sift flour, salt and cocoa together. Gradually beat in flour mixture to the butter mixture, beat well. Blend in the pecans. Refrigerate dough for 1 hour. Roll dough into balls** and place on ungreased cookie sheets. Bake in a 350 degree preheated oven for 20 minutes. Allow cookies to cool 2-3 minutes on baking sheets to set. Carefully slide cookies onto wire racks to cool. Roll cooled cookies in sifted confectioners sugar.

**Dough balls should measure 1 to 1 1/8 inches across. Cookies will flatten out slightly and measure 1 1/2 to 1 3/4 inches when baked. A heaping teaspoon makes a good measure. Smaller size cookies will yield approx. 80 cookies, larger size approx 60.

I started out making these as part of my Christmas cookie tradition but they are great any time.

Answer 2

Peanut Butter Chocolate Chip Cookies

1 cup peanut butter
1 cup sugar
1 egg
1/2 bag chocolate chips

Cream first 3 ingredients in bowl. Add chocolate chips. Make into 1 inch balls. Flatten into desired cookie size. Bake at 350 degrees for 8 to 10 minutes. Cool on rack. Enjoy!!

Quick and easy recipe and will help with the chocolate fix.

Answer 3

Chocolate Oatmeal Cookies (no baking required!)

3 1/2 to 4 cups of 1-min quick oatmeal
2 cups of sugar
1/2 stick of butter (1/4 cup)
3/4 cup of peanutbutter
1/2 cup milk
1/3 cup cocoa
dash of vanilla

Premeasure all ingredients and have them ready! In sauce pan, combine: milk, butter, sugar, cocoa. Stir ingredients on medium heat constantly until it starts to heat up to bubble a bit. Add Peanutbutter at this time and continue stirring constantly. Continue to heat on Medium heat to a rolling boil and then count to 60. Remove from heat, add vanilla, stir, then add oatmeal. Make sure ALL of the oatmeal is coated with chocolate. Spoon onto waxed paper covered newspaper and let dry for 4 or 5 hours or until thoroughly hard. Then store them with some coffee filters between the layers if you want them REALLY hard. Usually takes a whole day.

Answer 4

This recipe is several years old and is originally from Better Homes & Gardens, although I changed it to suit my tastes. It looks like poo, but everyone I've made it for loves it, enjoy!!!

Crispy Chocolate Peanut Butter Bars

1/2 C. light corn syrup
1/4 C. packed brown sugar
1 C. peanut butter
3 C. crisp rice cereal
1 C. (6 oz. pkg) semisweet chocolate pieces
1 t. vanilla

In a 2-qt. saucepan combine corn syrup, brown sugar, and dash salt. Cook and stir till mixture comes to a full boil. Stir in peanut butter and remove from heat. Stir in cereal, chocolate, and vanilla. Press into an ungreased 9x9x2-in. pan. Chill 1 hr. Cut into bars. Makes 36.

Answer 5

here is a really terrific site where you can find any cookie, by ethnicity, kind of cookie, or even ask someone ( like here) for a particular recipe. go to Christmas Cookies.com

Answer 6

FUDGE COOKIES
1 can Eagle Brand milk
2 tsp. butter
6 oz. chocolate chips
1 c. flour
1 c. nuts
1 tsp. vanilla

Melt chocolate chips and butter on low heat. Stir and add Eagle
Brand milk, flour, nuts and vanilla. Cool -- spoon by teaspoon
on greased pan. Bake at 325 degrees for 10-12 minutes

Answer 7

** Magic in the Middles **

1½ cups AP flour
½ cup unsweetened cocoa
½ tsp. baking soda
¼ tsp. kosher salt
½ cup granulated sugar (plus more for dipping)
½ cup packed brown sugar
½ cup (1 stick) butter, room temp.
1 cup creamy peanut butter divided
1 tsp. vanilla
1 large egg
¾ cup powdered sugar

Preheat oven to 375ºF. Whisk first 4 ingredients together in medium bowl. In a separate bowl, beat together sugars, butter, and ¼ cup PNB until light and fluffy. Add vanilla and egg, beating to combine. Stir in flour/cocoa mixture and set cookie dough aside.

Stir together remaining ¾ cup PNB and powdered sugar until smooth. With floured hands, roll this filling mixture into 26 (1”) balls.

Break off about 1 Tbsp. of dough mixture and press thumb into center. Place a PNB ball in the indentation, and wrap the the cookie dough up and over PNB filling. Roll or press cookie into a patty to smooth it out.

Grease a baking pan. Press top of cookie into granulated sugar, then place 2” apart on baking pan. Use the bottom of a drinking glass (greased) to flatten cookie to about ½” thick. Bake 7-9 minutes or until set; cool on wire rack.

--Cottage Living, March 2006

Answer 8

I made these cookies last fall and they were INCREDIBLE! Even my husband loved them, and he's not one for a lot of praise! I've included the link for this recipe below.

Answer 9

the ultimate cookie recipe in the inside wrapper of crisco sticks

Answer 10

Ritz crackers (or generic)
and chocolate. like Wilton's melts or from the grocery baking isle but if you don't know what i am talking about it would be best to use the melts the first time
melt the choc. dip the crackers and the let them rest on waxed paper until they harden. i use brown and white choc and decorate by drizzling opposite color on top of cookie.