RICH COOKIES RECIPES
VANILLA RICH CHOCOLATE CHIP COOKIES | MCCORMICK
Flavors of premium vanilla and chocolate blend together to make a wonderful combination in these favorite chocolate chip cookies.
Provided by McCormick
Prep Time 15 minutes
Cook Time 8 minutes
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips and walnuts, if desired.
- Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.
- Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
- For a spooky twist this Halloween, turn chocolate chips into spiders! Before baking, press a few extra chocolate chips into the top of each cookie. Remove hot baked cookies from the oven and let stand 2 to 3 minutes. Using a toothpick, draw 8 spider legs on each exposed chocolate chip by pulling the melted chocolate out into squiggly lines.
Nutrition Facts : Calories 274 Calories
RICH PEANUT BUTTER COOKIES RECIPE - BETTYCROCKER.COM
Peanut butter chips are the secret flavor boost in these otherwise traditional cookies.
Provided by Betty Crocker Kitchens
Total Time 40 minutes
Prep Time 40 minutes
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In large bowl, beat brown sugar, peanut butter, butter and egg with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour, baking soda, baking powder and salt. Stir in peanut butter chips.
- Shape dough into 1 1/2-inch balls. Dip tops of balls into granulated sugar. Place balls, sugared sides up, about 3 inches apart on ungreased cookie sheet (do not flatten).
- Bake cookies 9 to 10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 175 , CarbohydrateContent 21 g, CholesterolContent 25 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 4 g, ServingSize 1 Cookie, SodiumContent 130 mg
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This fruitcake slices into 50-80 small pieces if you use it for a wedding or christening. It's delicious eaten straight away, or poked with a few holes and fed with brandy
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- Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
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RICH PEANUT BUTTER COOKIES RECIPE - BETTYCROCKER.COM
Peanut butter chips are the secret flavor boost in these otherwise traditional cookies.
From bettycrocker.com
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Reviews 4.5
Total Time 40 minutes
Calories 175 per serving
- Bake cookies 9 to 10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to wire rack.
See details
RICH FRUITCAKE RECIPE | BBC GOOD FOOD
This fruitcake slices into 50-80 small pieces if you use it for a wedding or christening. It's delicious eaten straight away, or poked with a few holes and fed with brandy
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Total Time 3 hours 20 minutes
Category Dessert
Calories 180 calories per serving
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Total Time 3 hours 20 minutes
Category Dessert
Calories 180 calories per serving
- Leave to cool in the tin for 30 mins then turn out onto a wire rack to cool completely. To store, peel off the baking parchment, poke holes into the cake and feed with the remaining brandy. Wrap well in cling film. Will keep for three months.
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- Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
See details
RICH FRUITCAKE RECIPE | BBC GOOD FOOD
This fruitcake slices into 50-80 small pieces if you use it for a wedding or christening. It's delicious eaten straight away, or poked with a few holes and fed with brandy
From bbcgoodfood.com
Total Time 3 hours 20 minutes
Category Dessert
Calories 180 calories per serving
From bbcgoodfood.com
Total Time 3 hours 20 minutes
Category Dessert
Calories 180 calories per serving
- Leave to cool in the tin for 30 mins then turn out onto a wire rack to cool completely. To store, peel off the baking parchment, poke holes into the cake and feed with the remaining brandy. Wrap well in cling film. Will keep for three months.
See details
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Calories 106 calorie per serving
- Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
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