CHOCOLATE AND VANILLA SUGAR COOKIES | ALLRECIPES
Make checkerboards, stripes, and pinwheels with this versatile cookie dough.
Provided by SPLENDA® Sweeteners
Categories Trusted Brands: Recipes and Tips SPLENDA®
Total Time 1 hours 35 minutes
Prep Time 27 minutes
Cook Time 8 minutes
Yield 72 cookies
Number Of Ingredients 8
Steps:
- Beat butter at medium speed with an electric mixer in a large mixing bowl until creamy. Gradually add SPLENDA® Sugar Blend, beating well. Add eggs, one at a time, mixing well after each addition. Stir in vanilla.
- Melt chocolate in a 1-cup glass measuring cup at HIGH in a microwave oven for 1 to 1 1/2 minutes or until melted, stirring twice. Set aside.
- Combine flour, baking powder, and salt in a separate mixing bowl. Gradually add flour mixture to SPLENDA® Sugar Blend mixture, beating until blended. Do not over beat. Divide dough into half. Stir melted chocolate into half of mixture.
- Place dough on a lightly floured work surface.
- For Checker Board Cookies, shape chocolate dough into 2 rectangular logs approximately 1-inch in diameter. Repeat procedure with vanilla dough. Cut each log lengthwise into quarters. Reassemble logs, alternating chocolate and vanilla to form a checkerboard pattern. Proceed as directed below.
- For Pinwheel Cookies, roll chocolate dough into 2 (8- x 9- inch) rectangles. Roll vanilla dough into 2 (8- x 10-inch rectangles) Place the vanilla layer on bottom so that it extends 1 inch beyond the chocolate layer; roll as for a jellyroll. Proceed as directed below.
- For Striped Cookies, divide each flavor into 3 balls. Roll each ball into a 7 1/2- x 3-inch rectangle; cut each rectangle into 5 (1 1/2- x 3-inch strips). Stack 5 strips alternating chocolate and vanilla. Proceed as directed below.
- Wrap logs in plastic wrap and chill cookie dough for one hour or until slightly firm. (Dough can be frozen up to three months at this point).
- Preheat oven to 350 degrees F. Lightly grease cookie sheets.
- Remove dough from refrigerator. Slice cookies 1/4-inch thick and place on prepared cookie sheets.
- Bake 8 to 10 minutes or until edges of cookies are lightly browned. Cool slightly on cookie sheets; remove to wire racks to cool completely.
Nutrition Facts : Calories 138.8 calories, CarbohydrateContent 17.3 g, CholesterolContent 23.9 mg, FatContent 6.3 g, FiberContent 0.5 g, ProteinContent 2 g, SaturatedFatContent 3.8 g, SodiumContent 31 mg, SugarContent 6.6 g
AWARD WINNING SOFT CHOCOLATE CHIP COOKIES | ALLRECIPES
Everybody wants this recipe when I take them in for a carry-in. To make them award winning, my daughter, Tegan, made them for a cookie baking contest and won a red ribbon! You can use any flavor pudding you like for this recipe.
Provided by Allrecipes Member
Categories Desserts Cookies Drop Cookie Recipes
Total Time 1 hours 40 minutes
Prep Time 15 minutes
Cook Time 12 minutes
Yield 6 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
- In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Nutrition Facts : Calories 177 calories, CarbohydrateContent 20.7 g, CholesterolContent 23.9 mg, FatContent 10.5 g, FiberContent 1 g, ProteinContent 2.1 g, SaturatedFatContent 5.2 g, SodiumContent 115.8 mg, SugarContent 13.1 g
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