Chocolate Diablo Cookies
This devilish name is given to these cookies because they contain a secret you would never know from just looking at them. Despite looking like ordinary chocolate chip cookies, there’s a hint of cayenne pepper added to the mix. It’s just enough to add a spicy sharpness to the cookies without forcing the eater to run to the nearest water faucet.And if you really wanted to you could even repurpose these cookies as prank cookies!
Chocolate Diablo Cookies Recipe:
Ingredients:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups semisweet chocolate chips
- 1/2 cup chopped walnuts (optional)
- 1/2 cup chopped pecans (optional)
- 1 tsp of cayenne pepper
Instructions:
1. Preheat the oven to 350°F (180°C).
2. In a
medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until
well combined.
3. In a large bowl, cream together the butter and both sugars until
light and fluffy.
4. Add the eggs, one at a time, and beat until well combined.
5. Stir in the vanilla extract.
6. Gradually add the dry ingredients to the butter mixture, mixing
until just combined.
7. Fold in the chocolate chips, walnuts, and pecans (if using).
8. Drop the dough by rounded tablespoonfuls onto a
baking sheet
lined with
parchment paper, spacing the cookies about 2 inches apart.
9. Bake for 12-15 minutes, or until the edges are set and the
centers are still slightly soft.
10. Let the cookies cool on the baking sheet for 5 minutes before
transferring them to a wire rack to cool completely.
Enjoy your Chocolate Diablo Cookies!
Toasted Coconut and Orange Icebox Cookies
Toasted coconut and orange icebox cookies can be made weeks in advance of the date when they’re going to be eaten. The base consists of a toasted coconut and orange zest dough. Roll them into logs, or whatever shape you like, and leave them in the fridge weeks in advance.Then you slice them into the size you want and bake them. Dip them into some melted dark or white chocolate to complete the dish.
Toasted Coconut and Orange Icebox Cookies Recipe:
Ingredients:
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup toasted coconut
- 1/4 cup orange zest
Instructions:
1. In a large bowl, cream together the butter and sugar until
light and fluffy.
2. Add the egg and vanilla extract, and beat until well combined.
3. In a separate bowl, whisk together the flour, baking powder,
and salt.
4. Gradually add the dry ingredients to the butter mixture,
mixing until just combined.
5. Stir in the toasted coconut and orange zest.
6. Divide the dough in half, and shape each half into a log about
2 inches in diameter.
7. Wrap the logs in
plastic wrap, and refrigerate for at least 2 hours, or until firm.
8. Preheat the oven to 350°F (180°C).
9. Slice the logs into rounds about 1/4 inch thick, and place
them on a baking sheet lined with parchment paper.
10. Bake for 12-15 minutes, or until lightly golden brown.
11. Let the cookies cool on the baking sheet for 5 minutes before
transferring them to a wire rack to cool completely.
Enjoy your Toasted Coconut and Orange Icebox Cookies!
Peppermint Pattie-Stuffed Chocolate Cookies
Peppermint Pattie-stuffed chocolate cookies are the biscuit you want if you want to surprise a few people. It’s essentially a conventional chocolate cookie with a wad of peppermint hidden inside. They only release their rich flavor once you bite into them. Play around with the amount of peppermint baked into them to control the flavor. A master of baking can create wonderful flavors with this recipe.Peppermint Pattie-Stuffed Chocolate Cookies Recipe:
Ingredients:
- 1 and 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 18 mini peppermint patties
Instructions:
1. Preheat the oven to 350°F (180°C).
2. In a medium bowl, whisk together the flour, cocoa powder, baking
soda, and salt.
3. In a large bowl, cream together the butter and both sugars until
light and fluffy.
4. Add the egg, vanilla extract, and milk, and beat until well
combined.
5. Gradually add the dry ingredients to the butter mixture, mixing
until just combined.
6. Scoop out 1 tablespoon of dough and flatten it into a disk.
7. Place a mini peppermint patty in the center of the disk, and
fold the dough around the patty to completely enclose it.
8. Roll the dough into a ball, and place it on a baking sheet lined
with parchment paper.
9. Repeat with the remaining dough and peppermint patties, placing
the cookies about 2 inches apart on the baking sheet.
10. Bake for 12-15 minutes, or until the edges are set and the
centers are still slightly soft.
11. Let the cookies cool on the baking sheet for 5 minutes before
transferring them to a wire rack to cool completely.
Enjoy your Peppermint Pattie-Stuffed Chocolate Cookies!
K and C Thumbprint Cookies
K and C thumbprint cookies are named because of the marmalade-filled in the center of every one. They’re made from a base of black pepper and parmesan. The taste is then sharpened using an orange-cranberry-thyme marmalade. If you feel like experimenting you can even swap out the marmalade for your favorite jam or sauce. You could even try using honey if you want something sweeter and stickier.K and C Thumbprint Cookies Recipe:
Ingredients:
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 cup finely chopped walnuts
- 1/2 cup raspberry jam
Instructions:
1. Preheat the oven to 350°F (180°C).
2. In a large bowl, cream together the butter and sugar until
light and fluffy.
3. Add the egg yolks and vanilla extract, and beat until well
combined.
4. In a separate bowl, whisk together the flour and salt.
5. Gradually add the dry ingredients to the butter mixture,
mixing until just combined.
6. Roll the dough into 1-inch balls, and roll each ball in the
chopped walnuts to coat.
7. Place the balls on a baking sheet lined with parchment
paper, and use your thumb or the back of a spoon to make an
indentation in the center of each ball.
8. Fill each indentation with about 1/2 teaspoon of raspberry
jam.
9. Bake for 12-15 minutes, or until the edges are lightly
golden brown.
10. Let the cookies cool on the baking sheet for 5 minutes
before transferring them to a wire rack to cool completely.
Enjoy your delicious K and C Thumbprint Cookies!
Pumpkin Chocolate Butterscotch Chip Cookies
Butterscotch is an alternative to the chocolate and spice-filled alternatives that people tend to come up with during the holidays. If you love both Halloween and Christmas, these are the cookies for you. Their bright orange aesthetic is sure to stand out from the crowd, and the taste of pumpkin on chocolate is quite simply heavenly. You’ll never want to try another cookie again after this.Pumpkin Chocolate Butterscotch Chip Cookies Recipe:
Ingredients:
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup butterscotch chips
- 1 cup semisweet chocolate chips
Instructions:
1. Preheat the oven to 350°F (180°C).
2. In a large bowl, cream together the butter and sugar until
light and fluffy.
3. Add the pumpkin puree, egg, and vanilla extract, and beat
until well combined.
4. In a separate bowl, whisk together the flour, baking powder,
baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
5. Gradually add the dry ingredients to the pumpkin mixture,
mixing until just combined.
6. Stir in the butterscotch chips and chocolate chips.
7. Drop the dough by rounded tablespoonfuls onto a baking sheet
lined with parchment paper, spacing the cookies about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are set and the
centers are still slightly soft.
9. Let the cookies cool on the baking sheet for 5 minutes before
transferring them to a wire rack to cool completely.
Enjoy your Pumpkin Chocolate Butterscotch Chip Cookies!
Baking for All the Family
None of these recipes are complicated to follow. These cookies are great
to bake with the whole family. Sometimes it’s not the satisfying crunch of
a chocolate chip cookie that makes it worthwhile but baking the cookies
from scratch with the people you love.
Which of these five recipes is your favorite and which will you try
first?
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