EXCHANGE
Check out this year’s winners! Enclosed you will find our top ten winning recipes from the Schaaf-PartnerCentric Cookie Exchange.
1. Pumpkin Chocolate Chip Cookies Moist and chocolate-y!
2. Hello Dolly Cookies -
Hello, hello! Hands down one of our favorites. So sweet and delicious!
3. White Chocolate Chip Macadamia Cookies -
Yummy! White chocolate and macadamia nuts are a fantastic combination in these crisp cookies.
4. Sweet Potato Pie Cookies with Orange Glaze We liked that these are made with sweet potatoes. They are not too sweet, moist and delicious!
5. Five Layer Bars Tasty and would go great with a hot cup of tea.
6. Raspberry Almond Shortbread Thumbprints Shortbread and raspberry... need we say more?
7. Super Mini Taco Cookies Are Almost as Good as Tacos Kid approved!
8. Chocolate Chip & Almond Butter Cookies The perfect chocolate chip cookie.
9. Terribly Terrific Toffee -
These are the perfect combination of sweet and salty!
10. Gluten-Free Chocolate Chip Blondies Recipe Yay! Gluten-free and tastes good!
1
submitted by: Adrienne Erreca
Pumpkin Chocolate Chip Cookies Prep Time: 10 mins Total Time: 20 mins Yield: 12 cookies INGREDIENTS: 1 cup canned pumpkin 1 cup white sugar 1/2 cup vegetable oil 1 egg 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon milk 1 tablespoon vanilla extract 2 cups semisweet chocolate chips 1/2 cup chopped walnuts (optional)
DIRECTIONS: 1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. 2. Add vanilla, chocolate chips and nuts. 3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.
2
submitted by: Daniel Bryant
Hello Dolly Cookies Prep Time: 10 mins Total Time: 35-45 mins Yield: 12 INGREDIENTS: 1 cup graham cracker crumbs 1 cup semisweet chocolate chips 1 cup chopped walnuts 1 cup shredded coconut 1/4 cup butter, melted 1 (14 ounce) can sweetened condensed milk
DIRECTIONS: 1. Preheat oven to 350 degrees F (180 degrees C). Lightly grease a 9 x 9 inch baking pan. 2. In a medium bowl, combine graham crackers, chocolate chips, walnuts and coconut. 3. Pour melted butter over the dry ingredients and stir. Press into prepared baking pan. Drizzle the condensed milk over the top. 4. Bake for 25 - 30 minutes, until lightly colored on top. Let cool before cutting into bars.
3
submitted by: Elvis Teran
White Chocolate Chip Macadamia Cookies Prep Time: 20 mins Total Time: 35 mins Yield: 48 cookies INGREDIENTS 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 cup light brown sugar, firmly packed 1/2 cup white sugar 1 cup salted butter, softened 2 large eggs 2 teaspoons pure vanilla extract 1 cup coarsely chopped macadamia nuts 1 1/2 cups white chocolate chips
DIRECTIONS 1. Preheat oven to 350째F. In medium bowl combine flour, soda and salt. Mix well, set aside. 2. In a large bowl with a mixer blend sugars at medium speed. Add butter and mix to until it forms a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until fully combined. 3. Add the flour mixture, macadamia nuts and white chocolate chips, and blend on low speed until just combined. Do not overmix. 4. Drop by rounded spoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes or until edges begin to brown. Move immediately to cooling rack.
4
submitted by: Jessica Griffin
Sweet Potato Pie Cookies with Orange Glaze Prep Time: 25 mins Total Time:1 hr 43 mins Yield: 24-36 cookies INGREDIENTS: 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground allspice 1/8 teaspoon ground nutmeg 1/2 teaspoon salt 1 stick (1/2 cup) salted butter, room temperature 1 cup granulated sugar 3/4 cup light brown sugar 1 egg, room temperature 1 teaspoon vanilla extract 1 cup sweet potato puree 1 cup chopped pecans ORANGE GLAZE: 1 1/2 cups confectioners’ sugar 3 tablespoons freshly squeezed orange juice 1 teaspoon vanilla extract
DIRECTIONS: 1. Preheat the oven to 375 degrees F and adjust racks to the middle position. Line 2 cookie sheets with parchment paper. 2. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, and salt. 3. Using a hand held mixer cream together the butter, granulated sugar and the brown sugar until light and fluffy and the volume has increased. Add the egg and the vanilla and mix until incorporated. Stir in the sweet potato puree and blend until smooth. Beat in the dry ingredients in increments and combine well. Stir in the pecans. 4. Drop by heaping tablespoons onto the prepared cookie sheets, leaving about 2 inches of space between each cookie. Bake until the cookies are lightly golden around the edges and they spring back from the touch, about 18 minutes. Let cool completely on the cookie sheets before glazing. For the glaze: Combine the confectioners’ sugar, orange juice, and vanilla in a small bowl and stir until smooth. Drizzle over the cookies and let harden for 1 hour before serving. Cook’s Note: If you need to thin the glaze, add more orange juice. If you need to thicken it, add more confectioners’ sugar.
5
submitted by: Joseph Adelantar
Five Layer Bars Prep Time: 10 mins Total Time: 35-40 mins Yield: 12 bars INGREDIENTS 1 1/2 cups graham cracker crumbs 1/4 cup oatmeal (quick oats kind) 1 stick salted butter, melted 1/2 cup chopped pecans or almonds 1 cup butterscotch chips or white chocolate 1 cup semisweet chocolate chips 1 cup shredded coconut 1 14 -ounce can sweetened condensed milk
DIRECTIONS 1. Preheat the oven to 350. Combine the graham cracker crumbs, oatmeal, and melted butter in a bowl. Press into the bottom of a 9-by-13-inch baking pan. 2. Sprinkle the remaining items: pecans, chips and coconut on top. Pour the sweetened condensed milk over the mixture and bake for 25-30 minutes. 3. Cool completely, cut into bars and nom, nom, nom, nom‌
6
submitted by: Kris Ritchie
Raspberry Almond Shortbread Thumbprints Prep Time: 15 mins Total Time: 15 mins Yield: 40-48 cookies INGREDIENTS 2/3 cup sugar 1 cup butter ( no substitutes) 1/2 teaspoon almond extract 2 cups flour 1/2 cup raspberry jam (seedless is my preference) Glaze 1 cup powdered sugar 1 1/2 teaspoons almond extract 2 -3 teaspoons water
DIRECTIONS 1. Heat oven to 350°F. In large mixer bowl combine sugar, butter, and almond extract. 2. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low; add flour. Continue beating until well mixed (1 to 2 minutes). 3. Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. With thumb, make indentation in center of each cookie (edges may crack slightly). Fill each indentation with about ¼ t. jam. 4. Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Glaze:. 1. In small bowl stir together powdered sugar and 1½ t. almond extract. Gradually stir in enough water for a thin glaze. 2. Drizzle over cooled cookies. TIP: If cookies are spreading too much, chill dough 1 hour or stir in 1 to 2 T. flour.
7 INGREDIENTS: 12 Golden Oreo cookies 10-15 peanut butter candy melts 1/2 cup chocolate frosting 1/2 cup crushed chocolate Oreos 1/4 cup coconut Green food coloring 24-30 Hot Tamale candies Orange Airhead candy and banana Laffy Taffy 1/4 cup white frosting
submitted by: Nick Montrose
Super Mini Taco Cookies
Prep Time: 30 mins Total Time: 30 mins Yield: 12 cookies
DIRECTIONS: 1. To make the ground beef, mix 1/2 cup chocolate frosting with 1/2 cup crushed chocolate Oreos. 2. To make the lettuce, add 2 drops green food coloring to 1 teaspoon water. Put 1/4 cup coconut in a zip-closed bag and pour green liquid inside. Mix and toss well. 3. To make the cheese, flatten an orange Airhead candy and a banana Laffy Taffy. Cut them up into tiny pieces with scissors. 4. To make the cherry tomatoes, cut off the rounded ends of Hot Tamale candies. 1. To make the cookie taco shells, remove the top and bottom wafers of the Golden Oreo cookies and scrape off the filling. Using a sawing motion with a serrated knife, carefully cut each Oreo wafer just above the Oreo logo (about 2/3). 2. Align the cut wafers inside of a mini cupcake pan to form the angled shape of a taco shell. 3. Melt the peanut butter candy melts in a microwave (three, 30-second intervals, stirring between each heating) and pour into a piping bag or plastic zip-closed bag. Cut off the tip and pipe the melted peanut butter candy between the cut Oreo wafers. 4. Smooth out with a toothpick. Allow them to cool a few minutes. Turn the cookie taco shells over and pipe more peanut butter melt on the bottoms, smoothing the gap shut and securing the two wafers together. 5. To assemble, add the chocolate ground beef first, then pile on the toppings 7. Pipe a small line of white frosting down the center and sprinkle the coconut lettuce on top. (The frosting helps keep it in place.) Add a few more dabs of white frosting and sprinkle the candy cheese on top. Add two or three dabs of white frosting to secure the candy cherry tomatoes. Add more white frosting for sour cream, if desired.
8
submitted by: Savanna Pelcher
Chocolate Chip & Almond Butter Cookies Prep Time: 1 hr 10 mins Total Time: 1 hr 35 mins Yield: 24 INGREDIENTS 1⁄2 teaspoon salt 2⁄3 cup chilled almond butter* 1⁄3 cup brown sugar 1⁄3 cup white sugar 2 tablespoons ground flaxseed 3⁄4 cup almond milk 1 1⁄2 teaspoons vanilla extract 2⁄3 cup semisweet chocolate chips 1⁄2 cup semisweet chocolate chips
DIRECTIONS 1. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. 2. In the large bowl of a stand mixer or just a big bowl, mix together the almond butter and sugars until it looks kind of creamy and fluffy. Slowly add in the ground flaxseed, almond milk, and vanilla until a loose batter forms in there. 3. When all of that is mixed up, add the sifted flour stuff slowly into the bowl. Mix that up until there are no more dry spots. Fold in the chocolate chips, cover, and put that tasty batter in the fridge for at least 1 hour and for up to 2 days. 4. When you are ready for some cookies, heat your oven to 350°F. Line a baking sheet with parchment paper. 5. Scoop out a spoonful of dough onto the sheet and kind of flatten it out a bit until you get about a 2-inch-wide cookie. Keep going until you run out of dough and then bake until the bottoms are nice and golden, 15 to 18 minutes. Take them off the sheet and let them cool on a wire rack for at least 10 minutes before serving. * It really helps the dough come together if this is cold, so just stick it in the fridge.
9
submitted by: Tessa Szymkiewicz & Amanda O’Donnell
Terribly Terrific Toffee Prep Time: 10 mins Total Time: 20 mins Yield: varies INGREDIENTS 1 cup unsalted butter (no margarine allowed) 1 cup brown sugar, packed tightly 2 cups semi-sweet chocolate chips 40 saltine crackers
DIRECTIONS 1. Preheat oven to 350ÂşF. Line a 15x10-inch jelly roll pan or a 12x17-inch cookie sheet with foil and spray with nonstick spray. Lay a flat layer of crackers out on the foil. 2. Melt the sugar and butter until a boil is reached. Reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Pour this mixture over the crackers and spread to coat evenly. 3. Bake for 8-10 minutes, or until the toffee becomes bubbly. After removing the pan from the oven, let it sit for 3-5 minutes. Sprinkle on the chocolate chips, let them soften and melt, and then spread them into an even layer. (You can add nuts, cracker crumbs, or whatever else floats your boat at this point.) Let cool and, if desired for expediting purposes, refrigerate until hardened. Break into pieces the size of your choice.
10
submitted by: Barbara Bustillos
Gluten-Free Chocolate Chip Blondies Prep Time: 15 mins Total Time: 45 mins Yield: 24 cookies INGREDIENTS 1 cup plus 2 tablespoons cornstarch, divided 1 cup sorghum flour 1/4 cup tapioca flour 2 teaspoons baking powder 1 1/4 teaspoons xanthan gum 1 teaspoon salt 3/4 cup (1 1/2 sticks) butter 2 cups firmly packed light brown sugar 3 eggs 1 tablespoon vanilla extract 1 cup semi-sweet chocolate chips
DIRECTIONS 1.Preheat oven to 350째F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Spray foil with no stick cooking spray. Mix 1 cup of the cornstarch, sorghum flour, tapioca flour, baking powder, xanthan gum and salt in medium bowl. Set aside. 2. Microwave butter in large microwavable bowl on HIGH 1 1/2 minutes or until butter is melted. Stir in brown sugar until well blended. Add eggs and vanilla; mix well. Gradually stir in flour mixture until well blended. Toss chocolate chips with remaining 2 tablespoons cornstarch. Add to batter; mix well. Spread in prepared pan. 3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Use foil handles to remove dessert from pan. Place on cutting board and cut into bars.
Enjoy! To learn more about our Cookie Stuffing Contest, our esteemed judges, and watch a video of their uncanny qualifications, go to: https://www.schaafpc.com/cookie-stuffing-2014/