We Need a Cookie Swap Thread!

I'll start!

Reese's Chewy Chocolate Cookies

2 cups flour
3/4 cocoa
1 tsp baking soda
1/2 tsp salt
2 1/2 sticks butter, softened
2 cups sugar
2 eggs
2 tsp vanilla extract
1 2/3 cups peanut butter chips

Heat oven to 350 degrees

Stir together flour, cocoa, baking soda and salt. Beat butter and sugar ina large bowl with a mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips.

Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 9 minutes. Cool slightly; remove from cookie sheets to wire rack. Cool completely. Makes about 4 1/2 dozen.

Re: We Need a Cookie Swap Thread!

Just found these in my food network magazine.

Chocolate Raspberry Cookies
Actve: 20 mins
Total :35 mins (plus cooling)
Makes: 48 cookies

2 sticks salted butter, softened
1 cup granulated sugar
1/2 cup lightly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/3 cup Dutch process cocoa powder
1 teaspoon baking powder
1 6-ounce pckage raspberry cream-filled dark chocolate baking pieces, such as Hershey's brand,or plain dark chocolate pieces.
1 1/2 cups confectioner's sugar
2 tablespoons milk
1 tablespoon seedless raspberry preserves

1. Prehead the oven to 350 degrees. Grease 1 or more cookie sheets.
2. Using a mixer on medium speed, cream the butter and both sugars in a bowl until fluffy. Add the eggs and vanilla, beat well.
3. In a small bowl, combine the flour, cocoa and baking powder. Gradually add to the butter mixture, beating until baked. Stir in the baking pieces. Drop by tablespoonfuls, 2 inches apart, onto the prepared cookie sheets. Bake 12 to 14 minutes. Cool on a wire rack.
4. In a small bowl, combine the confectioners' sugar, milk and raspberry preserves. Stir until smooth. When the cookies have cooled, drizzle the icing over them.

Message edited 11/24/2008 9:11:03 PM.

Re: We Need a Cookie Swap Thread!

Made these the other day and they are awesome (got the recipe from a friend)...
Glazed Maple Pecan Cookies
Cookies
2.5 cups flour
.5 teaspoon salt
.25 teaspoon baking soda
.75 cup granulated sugar
.25 cup firmly packed brown sugar
1.5 teaspoons maple flavoring (I couldn't find this so I just used more vanilla extract)
.75 cup unsalted butter, softened
1 large egg at room temperature
.25 cup maple syrup (grade B or better if possible)
1 teaspoon vanilla extract
2 cups pecans - coarsely chopped

Glaze
.75 cup confectioners sugar
.25 cup maple syrup - warmed

Dough
Sift together flour, salt and baking soda. In a food processor, pulse the sugars to blend, then add the maple flavoring (or vanilla extract ). Pulse 5-6 times, then process for 15 seconds scraping bowl.
Using a stand mixer w/ paddle, cream the butter on medium-low speed until very smooth. Add the sugar mixture in three additions and mix until lighter in color - about three minutes. Add the egg, maple syrup and vanilla. Reduce the mixer speed to low and add the dry ingredients, then the pecans. Mix just until blended.
Shape the dough - Have ready 3 15" sheets of wax paper. Portion the dough into 3 equal pieces and roll each into a 10" log. Position each on a sheet of wax paper and roll tightly. The finished log should be about 9" long and 1.5" thick. Refrigerate 2-3 hours (or freeze at this point for later use).
Heat the oven to 350 degrees. Line 2 baking sheets with wax paper. Working one log at a time, unwrap and slice with a serrated knife into .25" rounds. Set the rounds 1" apart on the pans and bake about 18 minutes.
Glaze
Mix the sugar and syrup. Drizzle a bit of the glaze on the still warm cookies. the glaze firms in a few minutes. (I highly recommend making the glaze just before the cookies come out of the oven, otherwise it thickens and is hard to work with).

The cookies can be stored in an airtight container for up to two weeks.