Tag Archives: cookies

Chewy Chocolate Almond Bars

A bar cookie with chocolate and toffee?  Hmm…okay!  I got this recipe for Chewy Chocolate Almond Bars when I ended up scooping up a bag of Heath English Milk Chocolate Toffee Bits in my baking aisle madness, loading bag after bag of different flavored chips into my cart only to realize after I got home that I didn’t have a recipe planned for these (in addition to a bag of white chocolate chips and milk chocolate chips which still sit sad and lonely on my kitchen counter).  So I went scouring Hershey’s website looking for something that stopped me in my tracks and I found these.  Really, it was the almonds that sold me.  And the chocolate.  And the toffee.

A simple chocolate shortbread dough is the base of these bar cookies which is baked slightly and then covered with a bubbly hot mixture of milk chocolate toffee bits, light corn syrup and sliced almonds.  Back into the oven it goes where the toffee mixture gets even more ooey and gooey and when it comes out of the oven bubbling like lava, you are left saying “ahhh…look at that”.  The hard part is waiting and waiting and waiting for these cookies to cool COMPLETELY to cut them into perfect squares.  The chewy topping is the winner here and shortbread base sort of disappears under the gooey madness on top.  If you like toffee, these should be a homerun for you.

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The ingredients:

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Beat butter and sugar until thoroughly blended.  Stir together flour and cocoa; beat into butter mixture.

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Press dough evenly into a greased 13x9x2-inch baking pan.  Bake in a 350°F oven for 15 to 20 minutes or until edges are set.

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Meanwhile, combine toffee bits and corn syrup in medium saucepan.  Cook over medium heat, stirring constantly, until toffee is melted (about 15 minutes).

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Stir in 3/4 cup almonds.

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Spread toffee mixture to within 1/4-inch of edges of crust.  Sprinkle with remaining 1/4 cup almonds.

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Bake an additional 15 minutes or until bubbly.  Cool completely in pan on wire rack.

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Cut into bars.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Hershey’s Kitchens website

Red Velvet Crinkle Cookies

Like Red Velvet cake and want to make a super simple – and festive – cookie this weekend?  Try these Red Velvet Crinkle Cookies.

With only five ingredients, you can’t get much simpler than this.  Using boxed red velvet cake mix eliminates many ingredients and saves a ton of time.  Not to mention you don’t have to worry about the possibility of ending up with red food coloring in random spots in your kitchen, on your clothes or under your fingernails like you do when making typical red velvet recipes from scratch.  What I love specifically about these cookies is the fact that they add a festive color to your cookie jar and really do mirror the beloved flavor of red velvet.  They do use quite a bit of oil – maybe even a little too much – so they stay moist and always soft.  Any red velvet lover will appreciate you bringing these crinkle cookies to the table.

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The ingredients:

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In a large bowl, combine cake mix and flour.  Whisk until clumps disappear.

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In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract.  Mix until smooth.

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Take about 1 tablespoon of cookie dough and form into a ball.  Roll the ball in powdered sugar until fully coated.  Place cookie dough balls on prepared baking sheet.  Bake in a 350ºF oven for 10 minutes, or until edges are set and cookies begin to crack.

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Let cookies sit on baking sheet for 2 minutes.  Transfer cookies to a wire cooling rack and cool completely.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Two Peas and Their Pod blog

Chunk Wild Cookies

It’s cookie week!  Christmas is just about a week away and we all want cookies for Christmas, right?  I can’t tell you how many people I talked to the last couple of days who spent their weekend doing the same as me – mixing, stirring, dropping, baking, cooling, cutting and eating cookie after cookie.  My entire dining room table is right now filled with plates of cookies, tins of cookies, boxes of cookies and there are even some cookies in my refrigerator.  This first cookie I’m sharing with you, Chunk Wild Cookies, I first made around Thanksgiving and loved them so much, I made a whole other batch again on Saturday.

Oatmeal and white chocolate chips are blended until ground and mixed into the batter giving every bite a white chocolate-oatmeal undertone.  The addition of peanut butter chips, semisweet chocolate chips, and walnuts make these cookies even more decadent.  If your preference is oatmeal cookies, peanut butter cookies or chocolate-chip cookies you’ll probably like these which are a combination of all three.  Just be warned, the dough is thick so be prepared to use some elbow grease mixing in all those chips and it makes A LOT.  I used a cookie dough scoop and it made about 4 dozen decent sized cookies.  Make them smaller and the dough will easily give you 5 dozen.  But don’t worry…these are soo good, they’ll all get eaten.

Just a warning – NONE of the cookies I post this week are healthy or lowfat…sorry!

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The ingredients:

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Beat together the butter, sugars, baking powder, baking soda, and salt.  Beat in the eggs and vanilla.

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Using a blender or food processor, process the oats with the white chocolate until the oats are finely ground, and the chocolate is mostly ground; a few small chunks are OK.

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Add the oats and flour to the butter mixture, then stir in the peanut butter chips, chocolate chips, and chopped walnuts.

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Drop the dough by tablespoonfuls, 2″ apart, onto the prepared baking sheets.

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Bake the cookies in a 375°F heated oven for about 12 minutes, until they’re just set.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  King Arthur Flour website

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