If you're looking for chunky and chewy white chocolate and macadamia cookie, I've got a recipe for you.
These cookies turn out super thick, and are just so-slightly toasty brown in color. Full of chopped macadamia nuts and white chocolate chips, they are slightly salty and plenty sweet.
I replaced the butter in the original recipe with butter-flavored Crisco. I know what you are thinking. "Gross!!!" right? Sure, shortening isn't as pure as butter, but it definitely helps cookies keep their shape and helps achieve a chewy texture.
Snickerdoodles are basically sugar cookies rolled a mixture of cinnamon and sugar. So simple, yet a definite crowd-pleaser.
These cookies are soft and chewy not crunchy, which wins them quite the fan base. To ensure you get the right texture, remove the cookies from the oven when the edges are just slightly browned.
What's better than dessert?
These cookies are like two desserts in one. Chocolate chip cookie dough batter is wrapped around a Reese's-like peanut butter ball. Eating the resulting cookie is like stuffing a chocolate chip cookie and a Reese's Peanut Butter Cup in your mouth at the same time. I guess you could do that and get the same effect, but this is a much more civilized way of doing it.
Pick your favorite chocolate chip cookie recipe for the dough. I used the Toll House recipe. You can find it here. I chilled the dough overnight to make it easier to work with.
For the peanut butter part, combine 1 cup of peanut butter with 1 cup of powdered sugar. Roll the mixture into 1-inch balls and set aside.
To form the cookies, roll a bit of cookie dough into a golf ball-sized ball. Then create a little indent in the middle, while also flattening it a bit, using your pinch-pot skills from elementary school. Place a peanut butter ball in the middle, roll chocolate chip cookie dough around it enclosing the filling completely, and then roll it between your palms to create a nice little round ball. Repeat until all dough is gone.
Place the cookie dough balls 2 inches apart on parchment or silpat-lined cookie sheets. Bake according to chocolate chip cookie recipe.
They're best when eaten warm. I'm sure you can imagine how deliciously ooey gooey they are fresh out of the oven.
Try your hand at these fig-filled cookies.
I did. Mine turned out ugly!
See if yours turn out prettier than mine.
They are homely, but quite tasty. Homemade fig puree is tucked inside strips of rolled dough, wrapped up, and then sliced into bars.
(You can find Black Mission Figs at Trader Joe's in the nuts and dried fruit section. At the Midtown Trader Joe's store, they are located on the bottom shelf in a round plastic container.)
Don't you just love the name of these cookies? Chocolate Chubbies!
These little chubby cookies are full of chocolate, pecans, walnuts, and more chocolate. They are like rich mini brownie nugget bites. The recipe comes from the cookbook Sarahbeth's Bakery: From My Hands to Yours.
I suggest you make these. Soon. Valentine's Day is coming up, so obviously you have the license to eat all the chocolate you want (guilt-free) from now until Feb. 15.
For these cookies, I used a honking large bar of dark chocolate from Trader Joe's, chopped into chunks, as well as semi-sweet and dark chocolate chips from Ghirardelli. Yes, it's really an overload of chocolate, but it happens to work so well in these cookies.
I plan to share these fatties with friends during my weekend ski trip, as I should really stop inhaling them myself.
Hmm... but these Chocolate Chubbies do happen be just right size to pack into the pockets of my jacket... these could make for a nice little snack on the ski lift perhaps...
Here's a photo montage of the entire process:
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