Black & Whites from "Chocolate Chip Cookie Murder"

When Randi choose our book for book club, she thought it would be fun if we each choose a recipe from the book and brought some cookies that night. I decided to make the Black & White recipes. I'm not sure how to site a source when stealing a recipe from a book, but the book is called "Chocolate Chip Cookie Murder" by Joanne Fluke. My Kindle doesn't show page numbers, but it is about a 3rd into the book.

Black & Whites
2 cups chocolate chips
3/4 cup butter
2 cups brown sugar
4 eggs
2 tsp. vanilla
2 tsp. baking powder
1 tsp. salt
2 cups flour
1/2 - 1 cup confectioners' sugar
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No need to preheat the oven. The dough will need to chill first.

Melt chocolate chips with butter. (Microwave on high power for 2 minutes, then stir until smooth.) Mix in sugar and let cool. Add eggs, one at a time, mixing well after each addition. Mix in vanilla, baking powder and salt. Add flour and mix well.

Chill dough for at least 4 hours, or overnight.

When you are ready to bake, preheat oven to 350°.

Roll walnut-sized dough balls with your hands. Drop the balls into a bowl with the powdered sugar and roll them around until well coated. (Put dough back in fridge if its gets too soft.)

Place the balls on a greased cookie sheet. (They flatten as they bake.) Bake at 350° for 12-14 minutes.

Katie's Coconut Thumbring Cookies with Salted Caramels

Coconut Thumbprint Cookies with Salted Caramel

• 3 sticks unsalted butter, room temperature
• 1 cup sugar
• 1 1/2 teaspoons pure vanilla extract
• 3 1/2 cups all-purpose flour
• Table salt
• 2 large eggs, lightly beaten
• 12 ounces sweetened flaked coconut
• 44 small soft caramel candies (12 ounces), such as Kraft
• 6 tablespoons heavy cream
• Large, flaky sea salt, such as Maldon
• ----------
• Preheat oven to 350 degrees. Beat together butter and sugar with a mixer on medium speed until pale and fluffy, then beat in vanilla. With mixer on low, gradually add flour and 1/2 teaspoon table salt, and beat to combine. Press dough together in plastic wrap, then roll into 1 1/4-inch balls. Dip each ball in beaten egg, and roll in coconut. Place balls on parchment-lined baking sheets, and press an indentation into each with your thumb. Bake for 10 minutes, then remove sheets from oven, and re-press indentations. Bake cookies until golden, 9 to 10 minutes more. Let cool on wire racks. Repeat with remaining dough.
• Place caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until the caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon into indentations in cookies, and sprinkle with sea salt. Rewarm caramel if it hardens before all cookies are filled.

Katie found this recipe in a Martha Stewart magazine, you can see the link HERE. 

Sarah's Chocolate No Bake Cookies

Sarah's No Bake Cookies

2 cups sugar
1 square butter or margarine
1/2 cup milk
3 Tbsp. cocoa
1/2 tsp salt
Bring to boil (rolling boil) then pour over:
3 cups oatmeal
1 cup coconut (optional)
1 tsp. vanilla

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Combine sugar, butter, milk, cocoa and salt and bring to a boil. In another bowl, combine oatmeal, coconut and vanilla. Pour the hot mixture over the oatmeal mixture and stir well. Drop by spoonful on to a cookie sheet or waxed paper. Let cool before eating.

Kim's Mexican Wedding Cookies

Mexican Wedding Cookies

1 cup (2 sticks) butter, softened

1 cup powdered sugar, divided

1 tsp. vanilla

2 cups flour

1 cup finely chopped Planters Pecans

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Preheat oven to 350°. Beat butter, 1/2 cup of the powdered sugar and the vanilla in large bowl with electric mixer on medium speed until light and fluffy. Gradually add flour and pecans, beating on low speed after each addition until well blended.

 

Shape dough into 1-inch balls. Place, 1-1/2 inches apart, on ungreased baking sheets.

Bake 14-15 min. or until bottoms of cookies are lightly browned. Cool 5 min. on baking sheets. Roll warm cookies in remaining 1/2 cup powdered sugar until evenly coated; place on wire racks. Cool completely. Store in tightly covered container at room temperature.

Angie's White Chocolate Pumpkin Dream Cookies

White Chocolate Pumpkin Dreams

1 cup butter, softened

1/2 cup sugar

1/2 cup brown sugar

1 egg

2 tsp. vanilla

1 cup canned pumpkin

2 cups all-purpose flour

3-1/2 tsp. pumpkin spice

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1 pkg. white chocolate chips

FROSTING:

1/2 cup brown sugar

3 Tbsp. butter

1/4 cup milk

1-1/2 to 2 cups powdered sugar

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Preheat oven to 350°. Cream butter and sugars until light and fluffy. Beat in the egg, vanilla and pumpkin. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in chips. Drop by rounded teaspoonfuls 2" apart on an ungreased cookie sheet. Bake 12-14 minutes. Remove to wire rack to cool completely.

For frosting: Combine sugar and butter in a sauce pan. Bring to a boil. Cook over medium heat for 1 minutes or until thickened, cool 10 minutes. Add milk and beat until smooth. Beat in enough powdered sugar until desired consistency is reached. Spread over cooled cookies.  

Lewaina's Cake Mix Cookies

Cake Mix Cookies

1 cake mix

1/4 cup flour

1/4 cup water

1 egg

1/2 cup oil

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Mix together all ingredients. Form into balls. Bake at 350° for 10 minutes. Cookies can be dipped in sprinkles before baking.

Laura's Chocolate No Bake Drop Cookies

No Bake Chocolate Drops

2 cups sugar
2 T butter
2 T cocoa
1/2 cup milk
1/4 tsp salt
1/2 tsp vanilla
3/4 cup peanut butter
2 cups oats
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Mix together and bring to boil sugar, butter, cocoa and milk. Then add salt, vanilla and peanut butter. Stir until just melted. Then add oats. Drop onto wax paper and let set up. And enjoy!

Jessica's Molasses Crinkle Cookies

 

Molasses Crinkle Cookies
3/4 cup shortening

1 cup brown sugar
1 egg
1/4 cup molasses
2 1/4 cup flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/4 tsp salt
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Mix first 4 ingredients thoroughly in a mixer fitted with a paddle attachment. Sift remaining ingredients into a separate bowl and slowly combine with shortening mixture. Do not over mix. Heat oven to 375°. Roll teaspoonfuls of chilled dough into balls about the size of a walnut. Dip tops in sugar. Place cookies, sugared side up, 3 inches apart on a baking sheet. Bake for 8 minutes or just until set, but not hard. Cool on wire rack. Makes approximately 3-4 dozen depending on size of cookies.

Recipe taken from The Pineapple Girl's Cookbook.

Hot Chocolate Cookies

When I saw these cookies on Pinterest, I knew I had to try them. But I was afraid that once I made them, I would eat the entire batch. So I decided to wait until I had an excuse to make a dessert. At work, we are HUGE foodies. Any excuse is a good enough excuse to bring treats. Each employees work anniversary and birthday are listed on the monthly calendar. When everyone sees your name, they expect you to bring treats. I decided my birthday would be the perfect time to try out these cookies. I made them the night before and I was worried they wouldn't make it to work, they were so yummy! And since it was my birthday yesterday, anytime I went in the break room, I would grab another cookie. I haven't pigged out on cookies like that since starting my diet last March. But they were so worth it! My only complaint (and its MY fault for not fully reading the directions) is that the dough has to refrigerate for a little bit.

Hot Chocolate Cookies

1 stick butter, unsalted

12 oz. semi sweet chocolate chips
7.0 oz. Hersey's bar (broke into sections then cut in half, save any broken pieces and shavings)
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups (packed) light brown sugar
3 eggs, at room temperature
1 1/2 teaspoons vanilla extract
25-30 marshmallows
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In a medium saucepan, melt the butter and chocolate chips, stirring frequently, over medium heat. Let cool for 15 minutes.


In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.

Using an electric mixer, beat the sugar, eggs and vanilla at low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended. Add the flour mixture in 2 batches, mixing on low speed until just combined. Refrigerate the dough for at least 1 hour. (If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.)

Position a rack in the upper third of the oven; preheat to 325°. Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange about 2 inches apart on each cookie sheet, flattening slightly. Bake until the tops of the cookies crack, about 12 minutes.

Meanwhile, snip marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides.

Remove the cookie sheets from the oven; gently press a marshmallow half, chocolate side down, into each cookie. Bake until the marshmallows are just softened, about 4 minutes. Transfer the pans to racks to cool for 5 minutes; sprinkle the remaining chocolate over the hot cookies. Using a spatula, transfer the cookies to the racks; let cool. Repeat the process with the remaining dough, marshmallows and chocolate. Bake each batch on a clean sheet of parchment.


Recipes says it makes 60 cookies but I only got 34. I used my medium sized Pampered Chef scoop, next time I'll use the smaller sized one to get more cookies.

Recipe taken from Forkful of Comfort.

Chocolate No Bake Cookies

These cookies are so easy to make and so delish. I love that when I'm in the mood for cookies, but don't want to take the time to bake them, I can just whip these up real quick.

Chocolate No Bake Cookies
2 cups sugar
1/2 cup butter
1/2 cup milk
5 Tbsp. cocoa
3 cups quick oatmeal
1/2 cup coconut
1/2 tsp. vanilla
1 cup nuts
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Melt butter. Add sugar and milk. Bring to a boil and boil for 1 minute. Remove from heat. Mix in the rest of the ingredients. Then drop cookies out with a big spoon on wax paper.

Snickerdoodles

When I think of cookies, I almost always think of Chocolate Chip Cookies. When I don't think of those, I will think of Sugar Cookies. I like lots of cookies, but of course I get comfortable and only make a few. Today I decided to make a cookie I have always liked, but have never baked. I found a few recipes online and liked this one the best because it didn't require refrigeration and it called for butter and shortening. More fat, but also hopefully softer.

Snickerdoodles

1/2 cup butter, softened

1/2 cup shortening

1-1/2 cups sugar

2 eggs

2 tsp. vanilla extract

2-3/4 cup flour

2 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. salt

2 Tbsp. sugar

2 Tbsp. ground cinnamon

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Preheat oven to 400°.

Cream together butter, shortening, sugar, eggs and vanilla. In a separate bowl combine the flour, cream of tartar, soda and salt. Blend in with the creamed mixture. Shape dough by rounded spoonfuls into balls.

Mix the 2 Tbsp. sugar and cinnamon. Rolls balls of dough in the mixture. Place 2 inches apart on an ungreased cookie sheet.

Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from cookie sheets to wire racks.

When I made this recipe I doubled it and now I have a TON of cookies, probably like 8 dozen so I think a regular batch would have been plenty.

Sugar Cookies

Sugar Cookies

2 cups sugar

1 cup butter, softened

1 cup sour cream

2 eggs, beaten

2 tsp. vanilla

5 cups flour

1/2 tsp. salt

1 tsp. baking powder

1/2 tsp. baking soda

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Cream together sugar and butter. Add sour cream, eggs, and vanilla. Mix well. In a separate bowl, mix together flour, salt, baking powder and baking soda. Gradually stir into creamed mixture. After mixing well, roll out on well floured surface. Roll to desired thickness (about 1/8 inch.) and cut out into desired shapes. Place on greased cookie sheet. Bake at 350° for 10-12 minutes. Cool on wire racks and frost as desired.

*I love this recipe because the cookie dough doesn't need to be refrigerated. I use cake frosting to frost my cookies.

Black Cat Cookies

Black Cat Cookies
1 cup butter, softened
2 cups sugar
2 eggs
3 tsp. vanilla extract
3 cups all-purpose flour
1 cup baking cocoa
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
24 wooden craft or Popsicle sticks
48 pieces candy corn
24 red-hot candies
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In a mixing bowl, cream butter and sugar. Beat in eggs adn vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to the cream mixture. Roll dough into 1-1/2 in. balls. Place 3 in. apart on lightly greased baking sheets. Insert a wooden stick into each cookie. Flatten with a glass dipped in sugar. Pinch top of cooke to form ears. For whisers, press a fork twice into each cookie.

Bake at 350 for 10-12 minutes or until cookeis are set. Remove from the oven; immediately press on candy corn for eyes and red-hot candies for noses. Remove to wire racks to cook.

Halloween Night Cookie Puzzle

Halloween Night Cookie Puzzle
1 tube (18 oz.) refrigerated sugar cookie dough, softened
1/2 cup all-purpose flour
Unblanched almonds
3 cups confectioners' sugar
1/3 cup light corn syrup
2 to 4 Tbsp. water
Assorted food coloring, decorating gels, sprinkles and candies
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In a large mixing bowl, combine cookie dough and flour. On a parchment paper-lined surface, roll dough into a 14-in x 11-in. rectangle. With Halloween cookie cutters, cut out puzzle shapes bud do not remove them. Slide a baking sheet under the parchment paper and dough. Chill for 5-10 minutes.

Remove shapes; place on an ungreased baking sheet. For handles, press the side of an almond into the center of each puzzle shape. Bake shapes at 350° for 7-9 minutes or until edges are golden brown. While still warm, recut shapes with the same cookie cutters to form neat edges. (if cookies cool too quicly, return to oven until softened.) Remove to wire racks; cool.

Bake large rectangulr puzzle on a parchment paper-lined baking sheet for 12-13 minutes or until edges are golden brown. Immediately recut the shpaes inside the puzzle to form neat edges. Cool completely on a wire rack.

In a small bowl, combine the confectioners' sugar, corn syrup and water until smooth. Tint frosting with food coloring as desired. Frost puzzle and shapes; decorate with decorating gel, sprinkles and candies as desired. Place puzzle shapes inside puzzle.

Dracula Cookies

Dracula Cookies
6 hazelnut truffles
5 oz. white candy coating, chopped
1 green or red Fruit Roll-Up
6 cream-filled chocolate sandwich cookies
1 can (6.4 oz.) black decorating icing
6 slivered almonds, cut in half
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Place truffles on a waxed paper-lined pan. Freeze for 10 minutes or until chilled. Meanwhile, in a small microwave-safe bowl, melt candy coating; stir until smooth. Dip truffles in coating to cover completely; return to pan. Refrigerate until hardened.

Cut Fruit Roll-Up into 2-1/2-in. x 1-1/2 in. strips. Reheat candy coating if necessary. Dip truffles in candy coating again; immediately place one on each cookie. Wrap a fruit strip around base of truffle for cape. Let stand until set.

Using decorating icing and a round tip, pipe hair, eyes and mouth on each. Insert almonds for fangs. Store in an airtight container.

Chocolate Macaroon Critters

Chocolate Macaroon Critters
1-1/2 cups semisweet chocolate chips
1 pkg. (14 oz.) flaked coconut
1-1/4 cups sugar
3/4 cup egg whites (about 6 eggs)
M&M's miniature baking bits
Red decorating frosting
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In a microwave, melt chocolate chips; stir until smooth. Cool. In a large bowl, beat the coconut, sugar and egg whites until combined. Beat in melted chocolate. Refrigerate for 2 hours.

Drop by tablespoons 2 in. apart onto parchment paper-lined baking sheets. Bake at 350° for 25-30 minutes or until tops feel dry. Remove to wire racks to cool.

Using baking bits and frosting, create faces on cookies.

Chocolate Skeleton Cookies

Chocolate Skeleton Cookies
1 cup butter, softened
1 cup sugar
1/2 cup packed brown sugar
1 egg
1 tsp. vanilla extract
2-3/4 cups all-purpose flour
1/2 cup baking cocoa
1 tsp. baking soda
1-1/2 cups confectioners' sugar
2 Tbsp. milk
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In a large mixing bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa and baking soda; gradually add to creamed mixture. Cover and refrigerate for 1-2 hours or until easy to handle.

On a lightly floured surface, roll the dough to 1/8-in. thickness. Cut with a floured 3-in. gingerbread boy cookie cutter. Place on greased baking sheets.

Bake at 375° for 7-8 minutes or until set. Cool for 1 minutes before removing from pans to wire racks to cool completely.

For icing, in a small bowl, combine confectioners' sugar and milk until smooth. Cut a small hole in the corner of a resealable plastic bag; fill with icing. Pipe skeleton bones on cookies.

Hershey's Great American Chocolate Chip Cookies

I've tried a few different Chocolate Chip Cookies over the years, but I think this recipe is my favorite.

Hershey's Great American Chocolate Chip Cookies
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tsp. vanilla extract
2 eggs
2-1/4 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 cups (12 oz.) Hershey's Semi-Sweet Chocolate Chips
1 cup chopped nuts (optional)
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Heat oven to 375°. Beat butter, granulate sugar, brown sugar and vanilla in large mixer bowl until creamy. Add eggs; beat well.

Stir together flour, baking soda and salt; gradually add to butter mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop dough by rounded teaspoons onto ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Cool slightly. Remove form cookie sheet to wire rack; cool completely.

Sugar Cookies & Raisin Filled Cookies

I haven't tried this recipe yet, but I need to give back the recipe card so I thought I would post it here and hopefully try it out this weekend.

Sugar Cookies
1 cup sugar
1/2 cup soft margarine
1 egg
1 cup sour cream
1 tsp. vanilla
3-1/4 cups flour
1 tsp. soda
1/2 tsp. salt
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Cream sugar, margarine, egg, sour cream and vanilla. Add dry ingredients. Roll out about 1/8 - 1/4 inch thick. Cut out in desired shapes. Bake at 400° for 8-10 minutes.

Use these cookies to make raisin filled cookies.

Raisin Filling
2 cups raisins
1 cup water
3/4 cup sugar
1 Tbsp. flour
1 tsp. vanilla
1 cup chopped nuts
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Boil the raisins in the water until the water is almost gone. Then add the remaining ingredients. Boil until blended and thickened. Allow to cool before putting on dough.

To make cookies, roll out cookie dough, and cut out in circles. Place 1 tsp. raisin mix on cookie slice and top with another cookie. Bake at 400° for 8-10 minutes.

*I was informed that these cookies really puff up while baking so don't roll them too thick. Also, they need to be refrigerated if you don't eat up quickly or they will go bad. If you try this recipe before I do, leave a comment and let me know how it is. If I don't bake them this weekend, I won't get a chance until mid August because we plan to stay busy! I'll add a picture when I make
them.

*The gal who gave me the recipes says she doesn't add the sugar to the raisin filling because the raisins make it pretty sweet.

Choco-Peanute Butter-Brickle Cookies

I bought a new cookbook at a book fair last week. It's called "Eagle Brand: Simple 1-2-3". The first recipe in the book is kind of a everything-but-the-kitchen-sink kind of recipe. They are pretty good and they are the fluffiest cookie I've ever made.

Choco-Peanut Butter-Brickle Cookies

1 (14-oz.) Sweetened Condensed Milk

1 cup crunchy peanut butter

2 eggs

1 teaspon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup semisweet chocolate chips

1 cup toffee bits

1. Preheat oven to 350°. In a large bowl, beat sweetend condensed milk, peanut butter, eggs and vanilla until well blended.

2. In medium bowl, combine flour, baking soda, baking powder and salt. Add to peanut butter mixture; beat until blended. Stir in chocolate chips and toffee bits. Drop by tablespoonfuls onto lightly greased baking sheets.

3. Bake 12 minutes or until lightly browned. Cool slightly on a baking sheets; remove to wire racks to cool.

Make 3 dozen cookies

Prep Time: 15 minutes

Bake Time: 12 minutes

P.S. - the dough is very good!