Cookie | Fake Ginger

Peppermint Crunch-Chocolate Chip Cookies

November 26, 2012 in cookie

I am so excited that it’s time for one of my favorite parts of the holidays season: cookies! I plan on going cookie crazy over the next month so get excited!

This first cookie I made is so awesome. It’s like a regular chocolate chip but has the Andes Peppermint Crunch pieces throughout. This was my first time buying the Peppermint Crunch and I expected it to be like the green ones but it really does have a fun little crunch. And the red is just so festive!

I love these so much and will be including them in my Christmas Eve baking this year!

One year ago: Artikchoke Dip

Peppermint Crunch-Chocolate Chip Cookies

from Culinary Concoctions by Peabody

Ingredients

2 1/2 cups all-purpose flour

3/4 teaspoon baking soda

1/8 teaspoon salt

1 cup unsalted butter, at room temperature

1 cup packed light brown sugar

3/4 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs, at room temperature

7 ounces milk chocolate chips

7 ounces Andes Peppermint Crunch Chips

Instructions

Preheat oven to 350F. Line 2 baking sheets with parchment paper.
In a small bowl, whisk together the flour, baking soda, and salt; set aside.
Using a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, granulated sugar on medium speed just until smooth, about 2 minutes.
Beat in the vanilla and eggs, one at a time, until incorporated. Mix in the flour until just combined.
Take about 1 tablespoon of dough and roll into a ball; place on prepared sheets. Repeat with remaining dough. Take a glass (or something with a flat bottom) and gently flatten each cookie.
Bake, rotating the baking sheets midway through baking, until the cookies are very lightly browned in the centers, about 10 minutes.
Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.

http://fakeginger.com/2012/11/26/peppermint-crunch-chocolate-chip-cookies/

Tags: chocolate, christmas cookies, cookie, holiday, mint, peppermint
8 Comments »

Candy Corn Roll-Up Cookies

October 24, 2012 in cookie

Halloween is one week away! Are you ready?! I think we are – bought the costumes, bought the candy, ate all the Snickers and Twix, so yeah… I think we’re ready. Now all I have left to do is share some Halloween ideas with y’all!

And this is the first one. Remember those candy corn cookies I did last year? These are like those but swirly! They’re just as easy too. You start with a batch of sugar cookie dough (you could buy the rolls of cookie dough if you want) and dye the dough. Then you stack them on top of each other, roll them up, and slice. See, real easy and real cute!

My kids were so excited by these but they were pretty sad that they didn’t taste like candy corn. ha! Maybe one day someone will make a candy corn extract for things like this.

One year ago: Snickers
Two years ago: Autumn Pumpkin Bread
Three years ago: Honey Yeast Rolls

Candy Corn Roll-Up Cookies

from Betty Crocker

Ingredients

1 cup butter, softened

1 1/2 cups powdered sugar

1 egg

zest of 1 orange

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1/8 teaspoon orange gel food color

1/8 teaspoon yellow gel food color

Instructions

In the bowl of a mixer fitted with a paddle attachment, beat butter and powdered sugar until light and fluffy; add egg and orange peel and beat until combined. Sift in flour, baking soda and cream of tartar; beat until just combined.
Divide dough into thirds. Tint one portion orange and one portion yellow; leave remaining portion plain. Flatten each portion into a disk. Wrap in plastic wrap; refrigerate 20 minutes.
On separate sheets of waxed paper lightly dusted with powdered sugar, roll each portion of dough into 12x9-inch rectangle. Place orange rectangle on top of yellow rectangle. Top with plain dough rectangle. Starting on a long side, roll dough into a cylinder. Wrap in plastic; refrigerate 1 hour.
Heat oven to 375F. Use a very sharp knife to cut dough into 1/4-inch slices. Place on parchment lined baking sheet about 1 inch apart.
Bake 7 to 8 minutes or until edges are set. Cool on baking sheet for 1 minute before moving to a wire rack to cool.

http://fakeginger.com/2012/10/24/candy-corn-roll-up-cookies/

Tags: candy corn, cookie, halloween, holiday
8 Comments »

S’mores Pizza

August 8, 2012 in cookie

You remember that time I made that list of things I wanted to accomplish and then procrastinated about actually doing it? Oh… which time, you ask? You smartypants, you! I mean the most recent time.

One of the things I wanted to do was start a Friday night homemade pizza and a movie tradition. I won’t lie, I have completely failed at it but I swear I tried. Every time I tried to make a pizza it was a huge flop. We’re talking straight-into-the-trashcan kind of flops. Then I realized that our grocery store does $5 take-and-bakes on Friday and it was like a sign from up above that I didn’t need to make anymore awful pizzas.

But this past week I decided I was going to make a pizza. This one to be exact. I bought a Pillsbury crust because I didn’t want to risk anything going wrong. Then, OF COURSE, disaster struck.

Sometime in the 5 minutes it took for us to get from the grocery store to the house, the dang pizza can exploded. W! T! F!

But don’t worry, I was going to use that crust even thought it now had all kinds of fun cooties on it from exploding inside a Walmart bag. I left it in a ball in my fridge for a couple hours and then the dang thing refused to roll out. I rolled and I rolled and I rolled but it just stayed little stupid dough ball.

Sigh.

So I ended up making a crust. A crust that looked so perfect and delicious. Until I, you know, tried to get it off the pan and it refused to move.

I am SO DONE with pizza. SO DONE y’all. I don’t know if it’s me or the oven or Colorado or what but holy cow, I am ooooooover it.

I’m only making pizza that starts with a cookie dough crust from now on.

ALSO! Friday is National S’mores Day! Woot woot! MAKE THIS. This is easily one of my favorite things I’ve made months!

Two years ago: Peach Cream Cheese Tart
Four years ago: Smoky Black Bean Enchiladas

S’mores Pizza

adapted from Pillsbury

Ingredients

1 16-ounce package of chocolate chip cookie ough

1 cup small pieces graham crackers

½ cup small pieces milk chocolate candy bars

2 cups miniature marshmallows

Instructions

Preheat oven to 350F. Line a large baking sheet with parchment. (Optional: trace a circle onto the parchment, flip so the circle is facing the baking sheet. You should still be able to see what you drew.)
Use your hands to form the cookie dough into a large circle, about ¼” thick.
Bake in preheated oven for about 20 minutes or until the cookie is a deep golden and the center is no longer gooey. Remove from oven. Turn on your broiler and move an over rack up to the top if necessary.
Sprinkle graham crackers evenly over the cookie. Top with chocolate pieces and marshmallows.
Return to the oven for about 5 minutes, until the marshmallows are toasted.
Serve warm! Slice it like a pizza!

http://fakeginger.com/2012/08/08/smores-pizza/

Tags: chocolate, cookie, graham crackers, marshmallows, pizza, s'mores
12 Comments »

Secret Recipe Club – Chocolate Peanut Butter Cookies

March 5, 2012 in chocolate, cookie

For this month’s Secret Recipe Club, I was given Amanda’s Cookin which was fun because she’s the lady who started the club. She has a ton of recipes on her blog but as soon as I saw the chocolate peanut butter cookies, I knew they were it for me. I do love a peanut butter cookie!

These are your basic peanut butter cookies with the addition of cocoa powder. They’re just as delicious as they sound and oh so rich! My 2 year old took one bite and said “my favorite!”

They were also easy as can be and I whipped them up in less than 30 minutes! Perfect for when you need a chocolate fix!

Secret Recipe Club – Chocolate Peanut Butter Cookies

from Amanda's Cookin'

Ingredients

½ cup butter, softened

¾ cup crunchy peanut butter

1 cup firmly packed light brown sugar

3 tablespoons milk

1 teaspoon vanilla

1 egg

1¼ cups all purpose flour

½ cup cocoa

½ teaspoon salt

¾ teaspoon baking soda

sugar, for rolling

Instructions

Preheat oven to 375F. Line a baking sheet with parchment paper.
Use a mixer to cream the softened butter, peanut butter, and brown sugar until light and fluffy. Add the milk, vanilla, and egg and beat until combined.
In a separate bowl, sift the flour, cocoa, salt and baking soda. Add to butter mixture low speed. Mix just until blended.
Working with about a teaspoon of batter, roll into balls; place onto prepared sheet. Dip the tines of a fork into the sugar and press into the cookie to make a crisscross design. Continue for each cookie.
Bake for 7 to 8 minutes, or until set and just beginning to brown. Cool on a wire rack.

http://fakeginger.com/2012/03/05/secret-recipe-club-chocolate-peanut-butter-cookies/

Tags: chocolate, cookie, peanut butter
21 Comments »

Cookie Dough Muffins Tops with Chocolate Streusel – Guest Post!

February 28, 2012 in cookie

Have I got a treat for you guys today!

A few night ago, I was having a whine whine whine moment on Twitter over the husband’s upcoming deployment and my dear friend Katrina offered to bake up something yummy for y’all. Sometimes I wonder if I would survive without my Twitter peeps.

If you aren’t already reading In Katrina’s Kitchen, you absolutely must! The girl is not only an amazingly creative baker, but she has a serious knack for finding fun foodie items. Without her, I would’ve never know that white chocolate syrup exists. And that would be a real shame.

—-

Hi there! I’m Katrina and I blog at In Katrina’s Kitchen. Amanda is busy being supermom and superwife this week so I’m taking over for a day. I hope you don’t mind. I brought muffins!

Well sorta. They’re muffin tops. Made with cookie dough. And topped with chocolate streusel. Did I mention that I like to make crazy things in my kitchen? That’s what my blog should be called…In Katrina’s Crazy Kitchen. Anyways, don’t hold it against Amanda that I hijacked her blog and put this in front of you. It started out inncocently enough (it always does). I saw a recipe for blueberry muffin tops and thought I would give them a whirl. However the recipe called for a tube of sugar cookie dough and I mistakenly picked up chocolate chip cookie dough- you can’t fault a girl on that. It all went downhill from there, especially when I decided to top it off with chocolate streusel. The streusel makes a mess and you could leave it off but why would you? These are like big, fluffy muffin top cookies that you can enjoy with your coffee anytime day or night.

Cookie Dough Muffins Tops with Chocolate Streusel – Guest Post!

adapted from Pillsbury

Ingredients

For the muffin tops:

1 roll (16.5 ounces) refrigerated chocolate chip cookie dough

1 cup flour

½ teaspoon baking powder

¼ teaspoon baking soda

3 ounces cream cheese, softened

1 teaspoon vanilla

1 egg

⅓ cup milk

For the chocolate streusel:

5 Tablespoons butter, melted

⅔ cup flour

⅔ cup powdered sugar

2 teaspoons cocoa powder

Instructions

Directions for muffin tops:

Let cookie dough stand at room temperature for about 10 minutes to soften. Heat oven to 350F and line 2 baking sheets with parchment paper.
In a small bowl combine flour, baking soda, and baking powder; set aside.
In the bowl of your mixer beat cookie dough and cream cheese until combined. Add egg, vanilla, and milk. Slowly add the dry ingredients that you had set aside. This will yield a thick batter.
Drop batter by heaping Tablespoons (or use a large cookie scoop) 1 to 2 inches apart onto parchment-lined baking sheets.
Sprinkle with streusel topping and bake 15 minutes until edges begin to brown. Cool on the baking sheet for 2 minutes before transferring to cooling racks. Yield: 12 large muffin tops

Directions for chocolate streusel:

Melt butter in a microwave-safe bowl. Add the dry ingredients on top.
Incorporate the dry ingredients with your FINGERS until the mixture is moist and crumbly. If you stir it with a spoon it will congeal into a huge ball of goo.

Notes

Baking times will vary depending on how big your muffin tops are. If you are having difficulty judging if they are finished bake until a toothpick inserted in the center comes out clean.

http://fakeginger.com/2012/02/28/cookie-dough-muffins-tops-with-chocolate-streusel-guest-post/

Tags: chocolate, cookie
28 Comments »

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