IRON BAKERS RACK RECIPES

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CHOCOLATE CHIP COOKIES RECIPE - PILLSBURY.COM



Chocolate Chip Cookies Recipe - Pillsbury.com image

Add these nutty chocolate chip cookies to your dessert table - ready in 20 minutes.

Provided by Pillsbury Kitchens

Total Time 20 minutes

Prep Time 10 minutes

Yield 48

Number Of Ingredients 10

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 large egg
2 1/4 cups all-purpose flour*
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped nuts
1 bag (12 oz) semisweet chocolate chips (2 cups)

Steps:

  • Heat oven to 375°F.
  • In large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
  • On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
  • Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

Nutrition Facts : Calories 140 , CarbohydrateContent 16 g, CholesterolContent 15 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Cookie, SodiumContent 80 mg, SugarContent 10 g, TransFatContent 0 g

PEPPERMINT-FUDGE COOKIE STICKS RECIPE - BETTYCROCKER.COM



Peppermint-Fudge Cookie Sticks Recipe - BettyCrocker.com image

Try a new twist on a peppermint stick this Christmas! Fudgy chocolate cookie “sticks” get dipped in dark chocolate and sprinkled with crushed peppermint candies for a treat that’ll really stand out on your cookie tray—but doesn’t actually require much hands-on time. Unlike cutouts or drop cookies, these easy cookies are cut from a slab of dough and cut into sticks after baking. This quick process leaves you with more time for decorating, which is a fun way to involve little bakers who will love dipping, sprinkling or even just licking bowls!

Provided by Betty Crocker Kitchens

Total Time 5 hours 25 minutes

Prep Time 35 minutes

Yield 28

Number Of Ingredients 5

1 pouch (17.5 oz) Betty Crocker™ double chocolate chunk cookie mix
Butter, water and egg called for on cookie mix pouch
1 1/4 cups dark chocolate chips
4 teaspoons shortening
4 hard peppermint candies, unwrapped, coarsely crushed (about 2 tablespoons)

Steps:

  • Heat oven to 375°F. In large bowl, mix cookie mix, softened butter, water and egg with spoon until dough forms. Divide dough in half; place on ungreased large cookie sheet. Press each into 14x2 1/2-inch rectangle. (If dough is sticky, use floured fingers.)
  • Bake 12 to 14 minutes or until edges and center are set. Cool 1 minute; cut crosswise into 1-inch wide slices with sharp knife, cleaning knife blade, as needed. Cool 5 minutes on cookie sheet. Move slices from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 30 seconds. Stir; continue to microwave in 15-second increments until mixture can be stirred smooth.
  • Working with one cookie slice at a time, hold center of cookie stick and carefully dip one end at an angle into melted chocolate; slide bottom of slice on edge of bowl to remove excess. Place on waxed paper. Sprinkle with crushed candies. Repeat with remaining cookie slices. If chocolate has cooled too much, reheat. Let stand about 4 hours or until chocolate is set. Store covered in airtight container in single layer.

Nutrition Facts : Calories 140 , CarbohydrateContent 17 g, CholesterolContent 15 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 4 g, ServingSize 1 Cookie, SodiumContent 105 mg, SugarContent 12 g, TransFatContent 0 g

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