S’More Cookie Bars

I’ve made these deliciuos S’More Bars many times, and was surprised I didn’t actually have them on my blog, so here they are!  For some reason, I was craving these last weekend, and when my brother and sister-in-law called to make plans for dinner, I finally had an excuse to make them.  They were a huge hit with everyone (especially the toddler), and I enjoyed them for breakfast (and snacks…) for a few days after.  They really do taste like a s’more, so if you’re a big s’more fan like we are, I highly recommend these!

S’More Cookie Bars

1/2 cup (1 stick) butter or margarine, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3/4 cup graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
5 (1.55 oz. each) HERSHEY’S Milk Chocolate Bars
1 (7-ounce) jar marshmallow creme

Heat oven to 350°F. Grease 8-inch square baking pan.

Beat butter and sugar in large bowl until light and fluffy. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough into prepared pan.

Arrange chocolate bars over dough, breaking as needed to fit. Spread with marshmallow creme. Scatter bits of remaining dough over marshmallow; carefully press to form a layer.

Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars.

Source:  Adapted from Hershey’s


BWD: World Peace Cookies

Check out that picture!  The husband got me a new fabulous camera for Christmas that takes phenominal food photos!  I am in love and can’t wait to play around with it some more.  Enough about that though, let’s move on to these delcious, decadent, chocolate cookies!  Rebecca from beurrista chose these World Peace Cookies for this week’s Baking with Dorie recipe, and what a great choice she made.  You can find the recipe on her blog, or on pages 138-139 of Dorie Greenspan’s Baking: From My Home to Yours.

I had a heck of a time getting these cookies ready for baking.  The dough itself comes togther easily and chills in the refrigerator for 3 hours before you can slice and bake these.  That is where my trouble started.  The bittersweet chocolate chips I bought were big, and only after I got home did I realize Dorie said chopped bittersweet chocolate or mini chocolate chips.  Whoops!  Every time I cut a cookie from the dough log, it fell apart, unless I was lucky enough to cut somewhere without a chocolate chip (which happened maybe twice).  Thankfully, the cookies are easily put back togther, and after 12 minutes in the oven, we had delicous, chocolate cookies that if handed out around the world, could go a long way to contributing to world peace as their name suggests.  These are GOOD.

To see how the other BWD bakers enjoyed these, check out the blogroll here.  Up next is the Apple Coconut Family Cake on page 214.

Chocolate Covered Cherry Cookies

Chocolate covered cherries are one of my most favorite candies, especially the ones from a local chocolate store.  When I saw this recpe for chocolate covered cherry cookies, I knew I had to give these a try this year.  Wow, they are amazing!  These are basically made the same way as the classic thumbprint cookies, except these have a chocolate cookie base.  Instead of jam or chocolate, you fill the thumbprint with a maraschino cherry, and top it with a chocolate ganache that is thinned with some of the liquid in the maraschino cherry jar.  These will be added to my cookies I make yearly list as they were that good!

Chocolate Covered Cherry Cookies
Source: From Tasty Kitchen

1-½ cup All-purpose Flour
½ cups Unsweetened Cocoa Powder
¼ teaspoons Salt
¼ teaspoons Baking Soda
¼ teaspoons Baking Powder
½ cups Butter, Room Temperature
1 cup Granulated Sugar
1 whole Egg
1-½ teaspoon Vanilla
1 jar (10 Oz.) Maraschino Cherries, Drained, Reserve Juice
1 package (6 Oz.) Semisweet Chocolate Chips
½ cups Sweetened, Condensed Milk

In a large bowl, combine flour, cocoa powder, salt, baking powder and soda. Blend well and set aside.

In a mixing bowl, beat together butter or margarine and sugar on low speed until fluffy. Add egg and vanilla; beat well.

Gradually add dry ingredients to the creamed mixture; beat until smooth and well blended.

With hands, shape dough into 1-inch balls; place on an ungreased baking sheet. Press down the center of the dough with your thumb.

Drain maraschino cherries well, reserving juice. Place a cherry in the center indention of each cookie.

In small saucepan, combine chocolate pieces and sweetened condensed milk. Heat over low heat until chocolate is melted. Stir in 1 tablespoon plus 1 teaspoon of the reserved cherry juice.

Spoon about 1 teaspoon of the topping over each cherry, spreading to cover the cherry. If frosting seems too thick, thin it with a little more cherry juice.

(I was worried that I read my original recipe wrong when it told me to put the frosting on BEFORE baking. I thought it would melt and run all over. But I did as it said and it is amazing! This super-silky chocolate frosting does not melt or run anywhere! It seals in the cherry beautifully!)

Bake at 350°F for 10 minutes, or until done. Remove to a wire rack to cool.

Makes 3 to 4 dozen cookies.


Peanut Butter Blossoms

I’m not sure if this is true everywhere, but around here, you won’t find a cookie tray anywhere that doesn’t include these classic Christmas cookies.  In fact, if you want to buy Hershey Kisses,  don’t try and buy them the weekend before Christmas, because you won’t find the plain ones anywhere!  I had to buy 2 of those plastic candy cane things that have the Hershey Kisses in them just so I could make these (and it cost me twice as much!).  I make these every year per the husband’s request, as these are his absolute favorite.  I’m lucky that we have any left at this point!  I love this recipe because the peanut butter cookie is so soft, unlike some others I’ve tried or eaten where the cookie is more crunchy.

Peanut Butter Blossoms
Source: From Hershey’s

48 HERSHEY’S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

Heat oven to 375°F. Remove wrappers from chocolates.

Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

White Chocolate and Cranberry Cookies

Every year I go on a major Christmas cookie baking spree and usually make at least 6 different kinds.  I have a few that I make every year, and then I like to try some new recipes as well.  I seem to have run out of time, so I didn’t make nearly as much as planned, but I am so glad I found time to make these white chocolate and cranberry cookies, which is one of the new recipes I tried this year.  These are delicious!  The husband would have eaten the entire batch if I hadn’t stopped him.  I think they are so festive with the red cranberries and white chocolate chips.  If you are still looking for a last minute Christmas cookie recipe that is easy to make, I would give these a try!

White Chocolate and Cranberry Cookies
Source: From Allrecipes

1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tablespoon brandy
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup dried cranberries

Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

Pumpkin Chocolate Chip Cookies

We had a very rare night out last night and went to a Halloween party hosted by one of the husband’s good friends.  When I asked if I could bring anything, they suggested a dessert.  I wanted to do something a bit different that had the flavors of fall, and that was easy to eat with your hands.  Pumpkin, cookies and chocolate, can you really go wrong there?  The answer – no you cannot.  These cookies were delicious!  They are very soft and cakelike, my favorite cookie combination.  And you don’t need to just take my word for it…there were a ton of desserts at the party, and my cookies were gone within 30 minutes of arriving!  The other desserts were barely touched.  Just saying…

Pumpkin Chocolate Chip Cookies

1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips

Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.

Add vanilla and chocolate chips.

Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

Source:  Allrecipes

BWD: Kids’ Thumbprints

This week’s Baking with Dorie recipe for Kids’ Thumbprints was chosen by Grapefruit over at Needful Things.  You can find this recipe on her fabulous blog, or on page 163 of Dorie Greenspan’s Baking: From My Home to Yours.

First, I apologize for the very late post!  I actually baked these on Monday, but burnt the heck out of the first batch.  I’m actually glad that I had a second shot at these cookies as the toddler and I baked together for the first time.  He came in the kitchen and asked if he could help…how could I turn him down?  These cookies were fantastic!  I think us adults enjoyed them just as much as the toddler.  They definitely taste like a very delicious PB&J sandwich.  Thanks, Grapefruit, for picking such a great recipe!

To see how the other BWD bakers did with these cookies, check out the blogroll.  Up next, Pumpkin Muffins!  I have a feeling these are going to be fabulous!