Chocolate is delicious. It’s an indulgence, and I’m sure you’ll enjoy it even more when you try it baked with cookies.
That’s the best thing about baking. You can always make more cookies. You just have to make sure they’re not for yourself!
I had a brainstorming session and browsed Pinterest, and the combination of cookies and chocolate seemed perfect.
A Peanut Butter Blossom is an easy dessert that tastes just like a peanut butter blossom. It’s super easy to make and is ready in about 30 minutes. It’s also gluten-free, so you can eat it for breakfast or as a dessert.
My husband’s favorite cookies are red velvet, so I decided to bake them with my own homemade recipe. It was worth it!
I was going to skip the chocolate coating, but the cookies themselves looked so delicious that I couldn’t resist!
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It has many ingredients, but it comes together quickly.
Chocolate-covered pretzels, Oreo cookies dipped in chocolate, jelly beans, and of course, the chocolate kisses.
This recipe calls for unsalted butter, but if you only have salted, use a 1:1 ratio of butter and sugar.
I then added the eggs, vanilla extract, and vinegar. I used gel food coloring, and even though it seemed like a lot, I added about 2 teaspoons of it.
I was afraid that the cookies would be too dark, but I found out that adding cocoa powder at a later time made the cookies a lot more red than they would have been without it.
In a separate bowl, I mixed the flour, cocoa powder, cornstarch, baking soda, and salt together. I mixed them with a whisk to get rid of any lumps.
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Mixing half of the dry ingredients at a time, I added the dry ingredients to the mixing bowl with the mixer at low speed. The mixer makes sure the dough is well combined, and the slower speed prevents a flour explosion in your kitchen.
I used the same method to make the chocolate chip cookies, and ended up with a little more than 2 dozen cookies. I baked them in a convection oven at 350 degrees for 8 minutes.
I baked them for about 8 minutes at 350 degrees.
I pressed one of the cookies into a bowl of ice cream, and when it was set, I cut out a small piece, then stuck it on the cookie. The chocolate on the bottom of the ice cream froze the cookie, and it became a little cookie-topped ice cream. It’s a great way to use up those leftover Valentine’s Day candies.
It’s the perfect treat to have when you need an energy boost. Chocolate and cookies are delicious, but they’re not the only thing that makes this dessert great.
- 1 3/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa
- 1 1/2 teaspoons baking powder
- 1/2 cup Butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup sugar
- 1/2 teaspoon salt
- 2 large Eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon red gel food color
- STEP 1
Whisk together flour, cocoa and baking powder in medium bowl; set aside.
- STEP 2
Beat butter, brown sugar, sugar and salt in large bowl until creamy. Add eggs, vanilla and red food color; beat until well combined. Add flour mixture; beat at low speed until well mixed. Cover; refrigerate at least 2 hours or until firm.
- STEP 3
Heat oven to 350°F. Line cookie sheets with parchment paper; set aside.
Shape dough into 1-inch balls. Roll in powdered sugar. Place, 2-inches apart, onto prepared cookie sheets. Bake 9-10 minutes or until just set around edges. Remove from oven; immediately place 1 dark chocolate candy piece in center of each cookie. Cool before serving.