Tag Archives: chocolate cookies

Chocolate Peanut Biscotti

Posted by Brenda K. Agresta in Cookie Bars and Brownies and tagged with , , , ,

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Chocolate and Peanuts are always a popular combination. This recipe starts with a Devil’s Food cake mix for a quick and easy batch of biscotti. Perfect for dunking in a cup of coffee or cold glass of milk.

Chocolate Peanut Biscotti

1 box Devil’s Food cake mix
1 cup all purpose flour
1 stick butter, melted
2 large eggs
1 cup chopped peanuts
1 cup semi sweet chocolate chips
Egg wash made with 1 egg and 1 teaspoon water, beaten.

Preheat oven to 350 degrees

Using a stand mixer fitted with a paddle attachment, in a large mixing bowl, combine dry ingredients. Mix in melted butter and eggs until well combined and dough comes together. If dough seems too dry, add in a couple of tablespoons of water. Dough should pull away from sides of the bowl and be sticky. On low speed, add in peanuts and chocolate chips.

Turn dough out onto a lightly floured board. Gently kneed a few times. Form into a ball and divide in half. Form two flat logs, about 3 inches wide,12 inches long and about an inch thick. Transfer to a parchment lined baking sheet, about 3 inches apart. Brush with egg wash.

Bake for 35 minutes. Remove from oven and cool for 10 minutes in pan. Carefully transfer to a cutting board and slice 1/2 to 3/4 inches thick. Return cut biscotti to pan, laying the biscotti, cut sides down, on the baking sheet and bake in the 350 degree oven for 10 minutes.  Turn off heat but leave pan in oven for 30 minutes to harden. Transfer biscotti to racks to cool and store in an airtight container.  Makes about 2 1/2 dozen depending upon thickness of the cookie.

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Candy Cane Blossoms

Posted by Brenda K. Agresta in Cookies and tagged with , , , ,

Candy Cane Blossoms

This variation of the blossom cookie is made super easy with a devil’s food cake mix that’s rolled in powdered sugar for a crinkle effect.

Moist and chewy with that refreshing pop of peppermint, you’ll love this fabulously, festive holiday treat.

Candy Cane Blossoms

adapted from YourCupofCake

You will need:

1 box  Pillsbury devil’s food cake mix

2 eggs

1/3 cup vegetable oil

26 Hershey Candy Cane Kisses

1/2 cup confectioners sugar

To Make:

Unwrap candy cane kisses, place in a single layer on a plate then place in the freezer.

Preheat your oven to 350 degrees.  Line cookie sheets with a silpat or parchment paper.

Using a hand or stand mixer, combine eggs and oil with cake mix until well blended.

I use a 1 1/4 inch cookie scoop to form cookie balls. Roll balls in confectioners sugar.

Place 2 inches apart on cookie sheets and bake for 7 minutes. Cool on cookie sheet for a couple of minutes then press candy cane kiss into center of cookie.

Move to wire rack to finish cooling. Store in an air tight container. Makes 26 cookies.

Candy Cane Blossoms 2

 

Chocolate Pudding Cookies

Posted by Brenda K. Agresta in Cookies and tagged with , ,

Chocolate Pudding Cookies

These cookies were a big hit with friends and family. The chocolate pudding mix gives this soft and chewy cookie a very subtle, chocolate flavor that marries well with the white chocolate. You’ll want to grab a glass of milk and start dunking.

Chocolate Pudding Cookies – ( Adapted from recipe by Kraft )

1 cup  butter, softened

1 cup  packed brown sugar

1 package (3.9 oz.) JELL-O Chocolate Instant Pudding

2 eggs

1 teaspoon baking soda

2 cups  flour

1-1/2 packages (4 oz. each) BAKER’S White Chocolate, chopped or 6 ounces white chocolate chips.

Heat oven to 350°F.

In a large mixing bowl, beat butter and sugar with a heavy duty mixer; add eggs and continue to beat until light and fluffy.

Add in pudding mix and combine until well blended. Gradually add flour and baking soda, mix until well blended. Stir in white chocolate.

Using a cookie scoop or spoon, roll dough into 1 and 1/2 inch balls and drop 2 inches apart onto a baking sheet lined with parchment paper or a silpat.

Bake 10 minutes; cookies will be soft. Cool for a minute on baking sheets, then move to wire racks to cool completely. Makes about 3 dozen cookies.

German’s Chocolate Chunk Cookies

Posted by Brenda K. Agresta in Cookies and tagged with , , ,

German Chocolate Chunk Cookies

If you enjoy an old fashioned German’s chocolate cake, you’ll enjoy these cookies. Sweet German’s chocolate dough filled with toasted coconut, pecans and chocolate chunks, these little gems are a delicious way to satisfy your German’s chocolate cravings.

German’s Chocolate Chunk Cookies – Recipe from Kraft

Makes about 32 cookies

You will need:

2 packages (4 oz. each) German’s sweet chocolate
1 cup  flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup  (1 stick) butter softened
1/2 cup  firmly packed brown sugar
1 egg
1 teaspoon  vanilla
1 cup sweetened flake coconut, toasted
1 cup  chopped pecan halves, toasted

Pecans and coconut can be toasted in a 325 degree oven for about 10 minutes. Watch carefully so not to burn.

PREHEAT oven to 375°F.

Chop 1 of the 4 ounce chocolate bars into small pieces; set aside. Break-up remaining chocolate bar; place in microwaveable bowl and melt in the microwave. Stir until smooth; set aside.

Mix flour, baking powder and salt in medium bowl; set aside.

In a large mixing bowl, beat butter and brown sugar until light and fluffy. Add egg and vanilla; mix well. Add in melted chocolate. Slowly add flour mixture, beating until well combined. Stir in chopped chocolate, coconut and pecans.

Drop heaping tablespoonfuls of cookie dough 2 inches apart onto baking sheets lined with parchment paper or a silpat.

Bake cookies 10-12 minutes or until cookies are puffed and set. Cool on baking sheets for a minute or two, then transfer to wire racks to cool completely.