C
THE
OO KIE BOOK
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TABLE OF CONTENTS Page Number
five six seven eight nine ten eleven twelve thirteen fourteen fifteen sixteen seventeen eighteen
recipe
chocolate chip double chocolate chip cinnamon roll m&m sugar fortune snickerdoodle black and white smores peanut butter oatmeal vanilla sandwich cookie sandwich cookie cake
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NOTE FROM TH E AUTHOR
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Classic Chocolate Chip Cookie Ingredients
2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups (12-oz. pkg.) Chocolate Chips 1 cup chopped nuts
Directions 1. Preheat oven to 375 ° F 2. Combine flour, baking soda and salt in small bowl. 3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. 3. Gradually beat in
flour mixture. Stir in morsels and nuts. 4. Drop by rounded tablespoon onto ungreased baking sheets. 5. Bake for 9 to 11 minutes or until golden brown. 5. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Cookie Monster Tip: Use dark chocolate chips for a bittersweet taste!
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Double Chocolate Chip Cookie Ingredients 2 1/4 cups all-purpose flour 1/2 cup baking cocoa 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (2 sticks) butter or margarine, softened 1 cup packed brown sugar 3/4 cup granulated sugar 1 teaspoon vanilla extract 2 large eggs 2 cups (12-oz pkg) Chocolate Chips
Directions 1. Preheat oven to 375° F 2. Combine flour, cocoa, baking soda and salt in a small bowl. 2. Beat butter, brown sugar, granulated sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs for about 2 minutes or until light and fluffy. Gradually beat in flour mixture.
Stir in morsels. 3. Drop by rounded tablespoon onto ungreased baking sheets. 4. Bake for 8 to 10 minutes or until cookies are puffed. 5. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Cookie Monster Tip: Cool cookie dough before baking to avoid the cookies being raw in the middle!
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Cinnamon Roll Cookies Ingredients 2 and 1/4 cups (281g) all-purpose flour (spoon & leveled) 1/2 teaspoon baking powder 1/4 teaspoon salt 3/4 cup (170g) unsalted butter, softened to room temperature 3/4 cup (150g) granulated sugar 1 large egg, at room temperature 2 teaspoons pure vanilla extract Filling 2 Tablespoons (15g) butter, melted and slightly cooled 1/4 cup (50g) granulated sugar 1 Tablespoon ground cinnamon Icing 1 cup (120g) confectioners’ sugar 3 Tablespoons (45ml) milk 1/2 teaspoon pure vanilla extract
Directions 1. Make the dough: Whisk the flour, baking powder, and salt together. 2. Beat the butter for 1 minute on high speed. Beat in the granulated sugar for 2 minutes. Add the egg and vanilla extract and beat on high for 1 minute. 3. Add the dry ingredients to the wet ingredients and mix on low until combined. 4. Divide the dough into 2 equal parts. Roll each portion out in a rectangle onto a baking mat. Spread 1 Tablespoon of melted butter onto each
rectangle. Mix the granulated sugar and cinnamon then sprinkle over each. 5. Roll up each rectangle into a log. Chill the logs of for 2 hours. 6. Preheat oven to 350°F. Line a baking sheet with parchment paper. Remove logs from the refrigerator. Cut into 1/2 inch slices. Place slices onto baking sheets 7. Bake for 10-11 minutes 8. Whisk all of the icing ingredients together. Drizzle over cookies.
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Ingredients
M & M Cookies
1 1/2 cups all purpose flour see note 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter softened but still cool 1/2 cup granulated sugar 1/3 cup brown sugar 1 large egg 2 teaspoons pure vanilla extract 1 1/2 cups M&M’s or a mixture of M&M’s and chocolate chips divided
Directions 1. Preheat oven to 350°F. Line two baking sheets with silicone mats or parchment paper. 2. Whisk together flour, baking powder, baking soda and salt. 3. In a separate bowl, beat butter and both sugars for 2 minutes, until light and fluffy. Add egg and vanilla extract, mixing until combined, scraping the sides of the bowl as needed. On low speed, add in flour mixture and mix until just combined. 4. Gently stir in M&M’s/chocolate chips - about 3/4 cup into the batter, the rest get pressed on top of the cookies
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before baking. 5. Scoop balls of dough, between 1.5 and 2.5 tablespoon portions .Drop dough onto prepared baking sheets leaving an inch or two for spreading. Using the remaining M&M’s, press several onto the top of each mound of dough. 6. Bake for 8-11 minutes, until the edges of the cookies are set but the center is still slightly underdone. 7. Place the baking sheets on wire racks and allow the cookies to cool completely.
Sugar Cookies Ingredients
3 cups all-purpose flour, measured then sifted 1 1/2 teaspoons baking powder 1 teaspoon fine sea salt 3 sticks unsalted butter, softened (1 1/2 cups) 1 1/2 cups granulated sugar + extra for rolling 2 large eggs 1 tablespoon pure vanilla extract
Directions 1. Preheat the oven to 375 degrees F. Line several baking sheets with parchment paper. Mix the flour, baking powder, and salt in a medium bowl. 2. Place the softened butter and sugar in the bowl of your electric mixer. Cream the butter and sugar together on high until light and fluffy, 3-5 minutes. Turn the mixer on low and add the eggs and vanilla extract. Scrape the bowl. 3.With the mixer running on low, slowly add the flour mixture. Scrape the bowl and beat again for 30 seconds.
4. Pour some extra sugar into a bowl to coat the cookies. Scoop the dough out and roll into 1-inch balls. Shake each ball in the sugar bowl to coat, then place on the cookie sheets 2 inches apart. Use the bottom of a drinking glass to press down on each ball, until it’s 1/3- to 1/2-inch thick. 5. Bake each sheet of sugar cookies for 9-11 minutes, until the edges are slightly golden and the centers are just barely set. Cool completely on the cookie sheets.
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Ingredients
Fortune Cookies
3 large egg whites 3/4 cup sugar 1/2 cup butter melted 1/4 tsp vanilla extract 1/4 tsp almond extract 3 tbsp water 1 cup all purpose flour
Directions 1. Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper 2. Whip the egg whites and sugar on high speed for 2 minutes. Whip in the melted butter, vanilla, almond extract, and water. Add the flour and mix 3. With a tablespoon measure, spoon the batter onto the parchment paper and spread it out into an even 3 inch circle. Do about 2-3 at a time. 4.Bake the fortune cookies for 7-8 minutes, until the edges brown slightly.
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5. When each batch of fortune cookies finishes baking, remove them from the oven and quickly flip the circle over, and fold your fortune cookie in half, into a semicircle. Slip your note into the cookie (quickly) 6.Place your semicircle onto the edge of a cup, and quickly fold the ends down, to crimp into a fortune cookie shape 7.Place the cookie in a muffin tin to let it cool and hold its shape.
Snickerdoodle Cookies Ingredients
2 1/2 c. all-purpose flour 2 tsp. cream of tartar 1 tsp. baking soda 1 tsp. kosher salt 1 c. (2 sticks) butter, softened 1 1/4 c. granulated sugar, divided 1/2 c. packed brown sugar 2 large eggs 1 tbsp. ground cinnamon
Directions 1. Preheat the oven to 350°. Line 2 large baking sheets with parchment paper. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. 2. In a separate bowl using a hand mixer, beat butter with 1 cup granulated sugar and the brown sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time and beat to combine. Fold dry ingredients in until combined. 3. In a shallow bowl, combine remaining
¼ cup of sugar with cinnamon. Using a medium cookie scoop, scoop and roll the dough into 1 1/2”-inch balls, then roll balls in cinnamon sugar. Arrange about 2” apart on prepared baking sheets. 4. Bake until the cookies begin to crack, about 12 minutes. Let cool on the trays 5 minutes, then use a thin metal spatula to transfer cookies to a wire rack to cool completely.
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Black and White Cookies Ingredients 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup well-shaken buttermilk 1 teaspoon vanilla 1/3 cup unsalted butter , softened 1/2 cup granulated sugar 1 large egg 1 1/2 cups powdered sugar 1 tablespoon light corn syrup 1 teaspoon fresh lemon juice 1/4 teaspoon vanilla 1 to 2 tablespoons water 1/4 cup unsweetened Dutch-process cocoa powder
Directions 1. Preheat oven to 350°F 2. In a stand mixer cream the butter and sugar together for 2-3 minutes on high then add in the eggs one at a time until fully combined. 3. Whisk together the flour, baking soda and salt and in a measuring cup mix your buttermilk and vanilla. 4. To the stand mixer alternate the flour and buttermilk mixture until all combined 5. Scoop 1/4 cups of batter then bake them for 15-17 minutes until they spring back. 6.. To make the icing add the pow-
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dered sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl then use two bowls to put half into each and add cocoa powder to one and add water 7. To ice the cookies, use the flat side of the cookie and spread each half of the cookie with one of the icings, icing the vanilla on all the cookies first then coming back later after the vanilla has hardened and adding chocolate
Ingredients
Smores Cookies
FOR THE COOKIES 1 1/2 c. (2 1/2 sticks) butter, softened 1 c. packed brown sugar 1/2 c. granulated sugar 2 tsp. pure vanilla extract 2 large eggs 2 3/4 c. all-purpose flour 1 tsp. baking soda 3/4 tsp. kosher salt 2 c. semisweet chocolate chips FOR THE S’MORES 8 graham crackers 8 marshmallows 3 (1.55-oz.) Hersheys bars, broken into squares of 4 pieces
Directions 1. Preheat oven to 375º and line two large baking sheets with parchment paper. 2.In a large bowl using an electric mixer,beat butter and sugars until light and fluffy, about 2 minutes. Slowly beat in vanilla extract and eggs until evenly incorporated. 3. In a separate bowl, mix flour, baking soda, and salt. Stir into butter-sugar mixture until just combined, then fold in chocolate chips. 4. Make s’mores: Cut each marshmallow in half lengthwise. Sandwich
halved marshmallow and one square chocolate between two squares of graham cracker. Using two large scoops of cookie dough, cover the entire s’more tightly until no graham is visible. Repeat until remaining dough. Refrigerate on baking sheets for 10 to 15 minutes. 5. Bake cookies until lightly golden, 16 to 18 minutes. Let cool minutes on baking sheet for 10 minutes before eating
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Ingredients
Peanut Butter Cookies
1 cup unsalted butter 1 cup crunchy peanut butter 1 cup white sugar 1 cup packed brown sugar 2 eggs 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 teaspoons baking soda
Directions 1. Cream butter, peanut butter, and sugars together in a bowl; beat in eggs. 2. In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
3. Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.
Cookie Monster Tip: Spread jelly in between two cookies for a peanut butter and jelly cookie sandwich!
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oatmeal cookies Ingredients 2 cups packed dark brown sugar 1 cup (2 sticks) salted butter, softened 2 teaspoons vanilla extract 2 eggs 1 1/2 cups all-purpose flour 1 teaspoon salt 1/2 teaspoon baking soda 3 cups old-fashioned oats
Directions 1. Preheat the oven to 350 degrees F. 2. Beat together the brown sugar and butter. Beat in the vanilla. Add the eggs. 3. Mix together the flour, salt and baking soda in a medium bowl. Add it into the creamed mixture ,mixing until just combined. Mix in the oats until
combined. 4. Use your preferred size cookie scoop to drop portions of dough onto baking sheets. Bake 12 to 13 minutes.
Cookie Monster Tip: Dip into milk!
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Vanilla Sandwich Cookies Ingredients dry ingredients 1 1/2 cups all purpose flour 1/2 tsp salt 1/4 tsp baking powder wet ingredients 3/4 cup 1 1/2 sticks unsalted butter, room temperature 1 1/4 cups sugar seeds scraped from 1 vanilla bean 2 large eggs vanilla filling 1 1/2 cups confectioner’s sugar 3 Tbsp unsalted butter room temperature 1 1/2 tsp vanilla extract milk or cream for thinning
Directions 1. In a small bowl whisk together the dry ingredients. Set aside. Cream the butter, then beat in the sugar and vanilla bean seeds and beat until creamy. 2. Beat in the eggs and blend well. Then add the dry ingredients and mix until just blended. 3. Using a small scoop, drop the dough on a parchment lined cookie sheet, 3 inches apart 4. Bake for 10 minutes until the cookies are lightly golden around the edges.
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Cool on the pan for a couple of minutes before moving them to a cooling rack. 5. Fill the cooled cookies with the vanilla filling and sandwich them together, pressing lightly to spread the filling to the edges of the cookie. 6. To make the fillings, mix the ingrdients together until smooth and creamy.
Ingredients
Cookie Sandwiches
1/3 cup butter 1 cup light brown sugar 2/3 cup white sugar 2 eggs 1 1/2 tsp baking soda 1 tsp vanilla extract 1 tbsp maple syrup, or pancake syrup 1 cup creamy peanut butter 3 cups quick 1-minute oats 2/3 cup semi sweet chocolate chips
Directions 1. Preheat the oven to 350 degrees. Cream together the butter and sugars. Add the eggs, vanilla, syrup and baking soda. Add the peanut butter and the oats. Stir well to combine and then add the chocolate chips. 2. Scoop the dough onto a parchment cookie sheet. Roll each ball of dough to make it smooth and round. 3. Bake for 12 minutes. Cool on sheet for 1 minute and then remove to wire rack. Cool completely.
TO ASSEMBLE THE SANDWICHES: 4. Scoop 1/3 cup of ice cream onto one cookie. Top with a second cookie and press gently to spread the ice cream evenly between the cookies. 5. Fill all the cookie sandwiches and then place the ice cream sandwiches on a large tray in the freezer until firm.
Cookie Monstetr Tip: Experiment with different types of ice cream and toppings to create your signature sandwich 17
Ingredients
Cookie Cake
10 tablespoons butter 2/3 cups brown sugar 1/3 cup white sugar 1 egg + 1 egg yolk 1 teaspoon vanilla 1 2/3 cup all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt 1 cup chocolate chips For the Frosting: 4 tablespoons butter 2 tablespoons cocoa powder 1 1/4 cup powdered sugar 1/2 teaspoon vanilla 1-2 tablespoons milk Sprinkles
Directions 1. Preheat oven to 350 degrees F and grease a pie plate. 2. Cream the butter and sugars together for 2 minutes and mix in the egg, egg yolk, and vanilla. 3. Add the dry ingredients and mix. Use a spoon to mix in all but 2 tablespoons of chocolate chips and press the dough into the pie plate. Sprinkle the remaining chocolate chips on top and press them down. 4. Bake for 22-25 minutes. Run a
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sharp knife along the edge and use a spatula to transfer to a platter. Pipe on frosting along the edges and add the sprinkles. For the Frosting: 5. Beat all the frosting ingredients together until smooth. Place into a piping bag Pipe on frosting. Sprinkle on the sprinkles.
M & M Cookies Ingredients 1 1/2 cups all purpose flour see note 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter softened but still cool 1/2 cup granulated sugar 1/3 cup brown sugar 1 large egg 2 teaspoons pure vanilla extract 1 1/2 cups M&M’s or a mixture of M&M’s and chocolate chips divided
Directions
1. Preheat oven to 350°F. Line two baking sheets with silicone mats or parchment paper. 2. Whisk together flour, baking powder, baking soda and salt. 3. In a separate bowl, beat butter and both sugars for 2 minutes, until light and fluffy. Add egg and vanilla extract, mixing until combined, scraping the sides of the bowl as needed. On low speed, add in flour mixture and mix until just combined. 4. Gently stir in M&M’s/chocolate chips - about 3/4 cup into the batter, the rest get pressed on top of the cookies before baking. 5. Scoop balls of dough, between
1.5 and 2.5 tablespoon portions .Drop dough onto prepared baking sheets leaving an inch or two for spreading. Using the remaining M&M’s, press several onto the top of each mound of dough. 6. Bake for 8-11 minutes, until the edges of the cookies are set but the center is still slightly underdone. 7. Place the baking sheets on wire racks and allow the cookies to cool completely.
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