Celebrate National Cookie Month with Some Tasty Treats
October is National Cookie Month, so if you like to bake, you have a good excuse to try some new recipes. Cookies are great treats you can serve for any occasion, and they can be made with a wide range of ingredients. Celebrate National Cookie Month and try one of these top-tier cookie recipes.
Chocolate Cookies with White Chocolate Chips
Makes: 2 dozen cookies
Preparation Time: about 1 day
- 1 cup good quality semi-sweet chocolate, chopped finely
- 2 cups semi-sweet chocolate, chopped (chips are fine)
- 2 tsp. vanilla extract
- 2 large eggs, room temperature
- 1 heaping cup granulated sugar
- 1 1/4 cup light brown sugar
- 2 1/2 sticks unsalted butter, room temperature
- 1 1/2 tsp. coarse salt
- 1 1/2 tsp. baking powder
- 1 1/4 tsp. baking soda
- 1 2/3 cups bread flour
- 2 cups cake flour
- 2 tbsp. butter
- 1 cup white chocolate chips
- Place 1 cup of finely chopped semi-sweet chocolate (or chips) in a microwave safe measuring cup and add 2 tablespoons butter. Heat for 45 seconds, then remove and stir. If chocolate is not all melted, return to microwave for 10-second increments until fully melted.
- Sift flours, baking soda, baking powder, and salt into a bowl. Set aside.
- Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy; this takes about 5 minutes. Add eggs one at a time.
- Slowly add in melted (and slightly cooled) chocolate and vanilla.
- With mixer on low speed, add dry ingredients slowly, mixing until just combined. Fold in white chocolate chips.
- Refrigerate dough for 24 to 36 hours. (Do not skip this step!)
- When ready to bake, preheat oven to 350°F. (325 for convection)
- Drop spoonfuls of dough onto baking sheet. Bake for 10 to 12 minutes. Do not over bake. Slightly gooey centers is the best way to eat!
Makes: 48 cookies
Preparation Time: 50 minutes
- 1 1/2 cups sugar
- 1/2 cup butter or margarine, softened
- 1/2 cup shortening
- 2 eggs
- 2 3/4 cups of all-purpose or unbleached flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/4 cup sugar
- 2 tsp. ground cinnamon
- Heat oven to 400°F.
- Mix 1 1/2 cups of sugar, the butter, shortening, and eggs in large bowl. Stir in the flour, cream of tartar, baking soda, and salt.
- Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
- Bake 8 to 10 minutes or until set. Remove from cookie sheet to a wire rack.
Oreo-Stuffed Peanut Butter Cookies
Makes: 18-24 cookies
Preparation Time: 30 minutes to 1 hour
- 2 cups peanut butter
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 2 tsp. baking soda
- 1 pinch salt
- 1 tsp. vanilla extract
- 18 -24 Oreo cookies (You can use Peanut Butter Oreos too)
- Preheat oven to 350° F.
- In a medium bowl, stir peanut butter and sugar together until they are smooth.
- Add in the eggs, one at a time.
- Stir in the baking soda, salt, and vanilla.
- Using a medium ice cream scoop, (roughly 1 to 2 tablespoons) scoop out the peanut butter cookie dough and set it on top of the Oreo cookies. Repeat until the Oreos all have peanut butter cookie dough on them.
- Carefully press the dough around the cookie (try not to break it) so that all of the Oreo is covered in peanut butter dough.
- Repeat until all of the Oreos are covered.
- Using a fork dipped in flour, press the fork into the top of the dough and create the crisscross pattern.
- Bake for 7 to 9 minutes or until the cookies are just starting to brown on the edges.
- Allow cookies to cool on a baking sheet for 5 minutes before removing to a wire rack to cool completely.
Giant Sugar Cookies with Cherry Buttercream Frosting
Makes: 12 large cookie
Preparation Time: about 30 minutes
- 1 1/2 cups unsalted butter (or 3 sticks)
- 2 cups granulated sugar
- 3 eggs
- 4 tsp. vanilla extract
- 2 tsp. almond extract
- 4 cups all-purpose flour
- 1 tsp. salt
- 1 tsp. baking powder
- 3 cups powdered sugar (confectioners’ sugar)
- 1/2 cup (or 1 stick) butter
- 1/2 tsp. almond extract
- 1/4 cup maraschino cherry juice
- Rainbow sprinkles (optional)
- In a mixer on medium speed, beat butter and sugar until well combined; this takes about 2 minutes.
- Add in eggs and extracts; mix until just combined.
In a separate bowl, sift together flour, salt, and baking powder. Slowly (about a cup at a time) add dry ingredients to the butter mixture. (You can use a mixer or wooden spoon.)
- Mix ingredients until combined. If you over-mix this dough, it will get too tough.
- Put dough in plastic wrap and refrigerate for at least one hour. (If your dough is sticky, add more flour, up to 1 cup.) When you are ready to bake, heat oven to 350°F. (325 for convection)
- Roll dough out, use a 4-inch round cookie cutter to cut out cookies, and bake for 6 to 8 minutes on a parchment-lined baking sheet. The cookies are better when slightly underdone, not golden around the edges.
- In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
- Add almond flavoring and cherry juice continue to beat on medium speed for 1 minute more, adding more juice if needed for spreading consistency.
- Spread frosting on cookies and top with optional Rainbow Sprinkles.