December 22, 2013

Triple Stuffed M&M Chocolate Chip Cookies, Toffee Cookies & Peanut Butter Cup Cookies

Hi everyone!  Today I’m sharing three delicious recipes from some of our non-blogger Christmas Cookie Recipe Swap Participants.  They were nice enough to photograph and share the recipe they were given this year.  I can’t wait to try them for myself.

 

M&M Chocolate Chip Cookies with Triple Stuffing

 

Triple Stuffed M&M Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Ingredients
Cookies:
  • 1 cup unsalted butter
  • 1½ cups brown sugar
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 cup whole-wheat flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups chocolate chips (1 package)
  • M&Ms
Stuffing:
  • 1 cup shortening
  • 2 pounds powdered sugar
  • ½ to 1 cup milk
Instructions
Cookies:
  1. Preheat oven to 375 degrees F. Coat a baking sheet with non-stick cooking spray or butter.
  2. In a large mixing bowl, beat together butter, brown sugar, sugar, eggs, and vanilla.
  3. In a medium bowl, combine flours, salt, and baking powder. Add the flour mixture to the butter mixture in two additions; mix until just combined after each addition.
  4. Stir in chocolate chips.
  5. Spoon large dollops of cookie dough onto your prepared baking sheet. Form each cookie into a ball. Press a generous amount of M&Ms onto the tops of the dough balls.
  6. Bake for 9 to 11 minutes. Cool for a couples minutes on the baking sheet, and then remove to wire racks to cool completely.
Stuffing:
  1. Beat together shortening, powdered sugar and ½ cup milk. Add milk as needed until stuffing is a creamy consistency.
Assembly:
  1. Smear stuffing onto the bottom of a cookie. Gently press another cookie on top of the stuffing (bottom side down) to make a sandwich. Repeat with remaining cookies and stuffing.

 

 

Peanut Butter Cup Cookies

 

Peanut Butter Cup Cookies
 
Prep time
Cook time
Total time
 
Serves: 30 to 40 cookies
Ingredients
  • 1 ¾ cups all-purpose flour
  • ½ tsp. salt
  • 1 tsp. baking soda
  • ½ cup unsalted butter softened
  • ½ cup white sugar
  • ½ cup peanut butter
  • ½ cup packed brown sugar
  • 1 egg (beaten)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons milk
  • 40 unwrapped dark chocolate covered peanut butter cups {If you can, use Trader Joes dark chocolate peanut butter cups!}
Instructions
  1. Preheat oven to 375 degrees. Sift together the flour, salt, and baking soda; set aside.
  2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in egg, vanilla, and milk. Add the flour mixture; mix well. Shape into balls (about 2 tbsp. or so) and place each into an ungreased mini-muffin tin pan.
  3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool completely in pan, then carefully remove. I like to cool pan completely and then pop the tin into the fridge or the freeze to set peanut butter cups (they will melt). They need to be hardened before popping them out. Then slide a tine knife around the cookies to loosen and pop them out. Enjoy!

 
Toffee Cookies
 
Prep time
Cook time
Total time
 
Serves: 16 to 20 cookies
Ingredients
  • 1 cup unsalted butter
  • 1 cup brown sugar
  • 2 cup flour
  • 1 egg yolk
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 1 pound bag Hershey’s milk chocolate chips
  • 9 ounces salted, roasted almonds, chopped
Instructions
  1. Must use real butter! Mix all the above together and then press evenly into a 9"x11" pan. Bake in 350 degree preheated oven for 20 minutes.
  2. Immediately pour chocolate chips over the hot cookies. Allow to melt and then spread over all evenly.
  3. Top with almonds and allow to fully cool. Refrigerate after cutting in 2"squares.

 

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