It is kind of fun to bake cookies on the waffle iron instead of in the oven. These cookies are very similar to brownies and are so easy to make, that my 9-year old could make and bake them with very little assistance.
Chocolate Waffle Cookies
1/2 cup butter, softened
1 cup granulated sugar
1 tsp. vanilla extract
2 1-oz. squares unsweetened chocolate – melted
1 cup all purpose flour
Cream the butter and sugar together in a large mixing bowl. Beat in eggs and vanilla until light and fluffy. Blend in melted chocolate. Add flour and mix well.
Drop by large teaspoonfuls one inch apart on a pre-heated waffle iron. I find that I can do 4 cookies at a time on my waffle iron. Bake for two minute (sometimes less baking time is needed, adjust the timing after the first batch). Lift out cookie carefully by easing it loose with a fork, then gently lifting it up and off the iron. Place on a wire rack to cool.
Finish off with a light dusting of powdered sugar.
Makes approx. 3 dozen cookies.
I think lemon and chocolate is an interesting and delicious flavor combination. These cookies showcase that combination without being overly tart. These cookies do not tend to get golden brown, but they still have a nice crunch while maintaining a soft center.
Lemon Chocolate Chip Cookies
3/4 cup butter (1 1/2 sticks), softened
1 cup sugar
zest from one whole lemon
1 1/2 teaspoons lemon extract
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups mini semi-sweet chocolate chips
Preheat oven to 325º degrees.
In a large mixing bowl, cream the butter and sugar with an electric mixer until light and fluffy. Blend in the eggs, lemon zest, lemon extract, and vanilla extract. Set aside. Combine flour, baking soda, and salt in a small bowl. Gradually mix the flour mixture into the butter mixture. Stir in the chocolate chips. Drop by spoonfuls (about 1 tablespoon) onto an ungreased baking sheet. Bake for 12 to 15 minutes. Cool the cookies on baking sheet for a few minutes, then remove them to a wire rack to cool completely.
This Chocolate Chip Skillet Cookie is so quick and easy. There is also minimal cleanup involved. Yay! The cookie comes out soft and delicious. It is awesome on its own or with a scoop of vanilla ice cream.
Cast iron skillets come in a variety of sizes and are usually numbered. The skillet number is often marked on the bottom of the skillet or on the handle. The numbers range from 0 – 20. The 0 skillet in tiny, while the 20 skillet is humongous (and hard to find). The numbers are not universal and depends on the cast iron skillet’s manufacturer. I have a vintage number 8 (which is about 10 1/2 inches in diameter) and a Lodge number 10 (which is about 12 inches in diameter). For this recipe, you want a basic 10 – 10 1/2 inch cast iron skillet.
Chocolate Chip Skillet Cookie
1 stick (8 tablespoons) butter
2/3 cup brown sugar
1/3 cup sugar
2 teaspoons vanilla
2 large eggs
1 3/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
3/4 cup chocolate chips
Preheat oven to 350º F.
Melt the butter in a number 8 cast iron skillet (which is about 10 1/2 inches in diameter) over medium-low heat. Remove from the heat and stir in the sugars and vanilla. Add the eggs and mix well. In a bowl, combine the flour, baking soda, salt, and baking powder. Add the flour mixture to the butter/sugar mixture in the skillet. Mix well. Gently stir in the chocolate chips and spread the dough evenly in the skillet.
Place in the preheated oven. Bake 25 minutes at 350º F, or until golden brown and cooked through. Let cool about 15 minutes before slicing.
Move over Chocolate Gobs and make room for these Whoopie Pies. They are much easier to make and taste better (which is saying something….I love the Chocolate Gobs). The filling for these treats contain marshmallow cream. Marshmallows are not vegetarian, but marshmallow cream does not contain gelatin, so it is fine for vegetarians. Marshmallow cream is also great for making vegetarian s’mores.
1 stick (1/2 cup) butter, softened
1 cup sugar
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1 teaspoon vanilla
1/2 cup unsweetened cocoa powder
1 cup milk
2 cups flour
3/4 stick (6 tablespoons) butter, melted
1 cup powdered sugar
1 cup marshmallow cream (Fluff)
1 1/2 teaspoon vanilla
Heat oven to 375 degrees. Coat baking sheet(s) with non-stick spray or line with parchment paper.
Batter: Beat butter, sugar, baking soda, baking powder, and salt in a large bowl with a mixer on medium speed until fluffy. Beat in egg and vanilla, then cocoa powder until blended. With mixer on low speed, slowly beat in milk until blended. By hand, stir in flour. Drop level tablespoonfuls 2 inches apart on prepared baking sheet(s).
Bake 8 minutes or until tops spring back when lightly pressed. Cool on baking sheet 1 minute befoe removing to a wire rack to cool completely. Repeat with remaining batter.
Filling: With a wooden spoon, vigorously mix all ingredients untl blended and smooth.
Spread 2 teaspoons onto flat side of half the cookies; top each with another cookie, pressing to adhere.
Storage: Refrigerate in an airtight container with wax paper between layers up to 1 week or freeze up to 1 month.
I like to make biscotti around Christmastime. They keep well, so I can package them with a bow and have them ready if I need a quick gift for a neighbor or to take to an appointment. They also ship well.
For the first time in many, many years, I did not make my Cranberry and Pistachio Biscotti for Christmas. I just did not get around to it. I did make a batch of Chocolate Chip and Toffee Brickle Biscotti. They were well received.
Chocolate Chip and Toffee Brickle Biscotti
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter, softened
1 teaspoon vanilla
1 1/2 cups sugar
1 cup mini chocolate chips
1/2 cup toffee bits (I use Heath Bit o’ Brickle Toffee Bits)
Heat oven to 350° F. Line two baking sheets with foil and spray with cooking spray.
Whisk together flour, baking powder, and salt in a small bowl. In a large bowl, beat butter with electric mixer until fluffy. Beat in vanilla, sugar, and eggs, adding eggs one at a time. Add flour mixture on low, beating just until blended. Stir in mini chocolate chips and toffee bits.
Divide dough in half. With lightly floured hands, shape each half into a slightly flattened log measuring 12″ X 2 1/2″. Place one log on each baking sheet. Bake 35 to 40 minutes, or until toothpick inserted in middle comes out clean. Remove from oven and cool slightly.
With a serrated knife, cut each log into 1/3″ to 1/2″ thick slices. Lay slices on baking sheets and bake 10 minutes. Flip slices and bake 10 minutes more, until crisp and dry. Transfer to a wire rack to cool completely
Cornstarch and powdered sugar help to make these bite-sized cookies melt in your mouth. These tiny cookies are quick to make and not too sweet. They are a nice addition to your holiday baking.
Of course these cookies can be made any time of the year. Just use different colored nonpareils.
1 1/2 cups flour
3/4 cup cornstarch
1/4 teaspoon salt
2 sticks (1 cup) butter, softened
3/4 cup powdered sugar
1 tablespoon Christmas nonpareils
Preheat oven to 350º.
Combine the flour, cornstarch, and salt in a small bowl. In a larger bowl, mix the butter and powdered sugar together. If your butter is soft enough, you can do this with a wooden spoon. Next, mix in the flour and cornstarch mixture. I usually lose patience with the spoon (or mixer) and just finish mixing the dough with my hands. Knead in the nonpareils. Pinch off a small amount of dough (about a non-rounded teaspoonful) and roll into a ball. Place on a baking sheet. They are pretty small (and will only be about 1 inch in diameter when baked).
Bake the meltaways for 9 – 12 minutes (I like crunchy cookies, so I bake them for 12 minutes). Let cool completely.
Makes about 6 dozen.
In November, I made Trix Marshmallow Treats for a bake sale at my oldest son’s school. They turned out so cute, especially when individually wrapped and tied with colorful curling ribbon. They also sold well. They are a fun and colorful variation of Rice Krispies Treats.
Trix Marshmallow Treats
1 10 ounce bag mini marshmallows
1/4 cup butter
10.7 ounce box Trix cereal
Melt the marshmallows and butter together in a large sauce pan over low heat. Add the entire box of Trix and mix well. Pour into a greased 9 X 13″ pan and spread the mixture out evenly with your hands. I spray my hands with a little bit of cooking spray to help keep the mixture from sticking. Cut into squares with a sharp knife.