MFP cookie Swap

245

Replies

  • Achrya
    Achrya Posts: 16,913 Member
    These are to die for:

    http://www.uncommondesignsonline.com/chocolate-dipped-toffee-cookies/

    Chcolate_dipped_toffee_cookies.jpg

    I actually prefer them not dipped in chocolate.

    They came out to about 90 calories per cookie using real butter, assuming you get 50 cookies out of the recipe.



    Recently I had to do a gluten elimination diet and these were really very good:

    http://www.yammiesglutenfreedom.com/2013/10/flourless-brownie-cookies.html#more

    DSC_0199.jpg

    They came out to 100 calories each using real butter and making 27 cookies out of the recipe.

    Dear God, I'm about to try something gluten free by choice.
  • stellcorb
    stellcorb Posts: 294 Member
    bump! Wish I had a good one to share... I'll come back if I find one
  • Achrya
    Achrya Posts: 16,913 Member
    Oh, oh, I am making bread now -- to comes out of the oven so it counts, right!?

    Yep
  • SGM_Adonis
    SGM_Adonis Posts: 1,565 Member
    I'm here for all the cookies.
  • cpiton
    cpiton Posts: 380 Member
    Tagging for cookie recipes.
    (Especially the sweet potato and lemon cream cheese ones!) :bigsmile:
  • uptomoonandback
    uptomoonandback Posts: 35 Member
    Bump so I can find this goodness later :)
  • MyChocolateDiet
    MyChocolateDiet Posts: 22,281 Member
    Tagging for cookie recipes.
    (Especially the sweet potato and lemon cream cheese ones!) :bigsmile:

    When you try them please PM me to tell me what you think of my sweet potato ones. To me they reminded me of pumpkin muffins sort of?
  • jc30058
    jc30058 Posts: 22 Member
    BUMP
  • Achrya
    Achrya Posts: 16,913 Member
    I'm about to start red velvet cheesecake cookies so hopefully I'll have that to share soon.
  • RivenV
    RivenV Posts: 1,667 Member
    I'm about to start red velvet cheesecake cookies so hopefully I'll have that to share soon.

    Let me know if you need my address :P
  • AmyP619
    AmyP619 Posts: 1,137 Member
    <3 this!

    Bourbon Bacon Chocolate Chunk Cookies ;)
    You're welcome

    cookies_zps51672fac.jpg

    3/4 pound center cut thick bacon, 1/2-inch diced
    2 1/2 cups Gold Medal® All-Purpose Flour
    1 teaspoon baking soda
    1 teaspoon salt
    1/4 teaspoon baking powder
    1/2 cup unsalted butter, at room temperature
    1/2 cup reserved bacon fat, chilled
    3/4 cup granulated white sugar
    3/4 cup packed brown sugar
    3 Tablespoons Maker's Mark® Bourbon
    1 teaspoon vanilla extract
    2 large eggs
    8 ounces dark chocolate, chopped (I used Hershey's dark chocolate bars)
    Directions:

    1. In a large skillet, cook the bacon until the bacon pieces are golden brown and crisp. Remove the bacon from the skillet and onto a plate lined with paper towels to drain. Reserve the bacon fat in the pan. You'll need 1/2 cup of the bacon fat- spoon it into a 1/2 cup measuring cup and refrigerate it until it has solidified.

    2. Preheat the oven to 375 degrees F. In a medium bowl, whisk together the flour, baking soda, salt and baking powder. In a separate large bowl, use an electric mixer to combine the butter, bacon fat, sugars, bourbon and vanilla. Mix in the eggs, one at a time, until well combined. Beat in the flour mixture. Then stir in the bacon and chocolate (hint: if you want your cookies to look really pretty, save a few bacon and chocolate pieces to add to the top of each cookie dough blob before baking). Drop by rounded tablespoonfuls onto parchment or silpat-lined baking sheets- about 2 inches apart.

    3. Bake 9 to 11 minutes, or until the cookies are lightly browned. Let stand on the cookie sheets for about 5 minutes, then remove the cookies to a cooling rack to cool completely.

    4. Store cookies in an airtight container for up to 5 days, or store in a covered container or zip bag in the freezer for up to 6 weeks.
  • crystalflame
    crystalflame Posts: 1,049 Member
    I made this at Christmas and they were brilliant. The recipe for the chocolate base is delicious, just change out the kiss and sprinkle color for the season/flavor of your choice.

    Stolen from http://insidebrucrewlife.com/2013/12/chocolate-candy-cane-kiss-cookies/

    Chocolate-Candy-Cane-Kiss-Cookies-title.jpg

    Ingredients
    1/3 cup butter, softened
    1/2 cup brown sugar
    3/4 cup sugar
    1 egg
    1/3 cup plain greek yogurt
    2/3 cup dark cocoa powder (Hershey's)
    1 teaspoon baking soda
    1 1/2 cups flour
    coarse red and white sanding sugar
    36 Candy Cane Kisses, unwrapped

    Instructions

    1. Beat the butter and sugars until creamy. Add the yogurt and egg and beat again. Sift together the cocoa powder, baking soda, and flour. Slowly beat into the butter mixture. Roll into 36 balls and roll in the red and white sugar. The dough will be very sticky. Place on a baking sheet.
    2. Bake at 350 degrees for 8 minutes. Cool on baking sheet for 1-2 minutes. Remove to a sheet of wax paper on the counter. Press a kiss into the top of each cookie. Do not move the cookies until they are completely cool and the kiss has set back up. Store in a sealed container. Makes 36 cookies.
  • ILiftHeavyAcrylics
    ILiftHeavyAcrylics Posts: 27,732 Member
    The main thing I'd say about the GF cookies is USE REAL BUTTER because you're already not using flour. Don't margarine that shiz. Also don't skimp on the white chocolate chips. The cookie batter is really dark chocolate and it's yummy but it needs the white chocolate as a milder counterpoint. I also used milk chocolate chips to make them a little milder.
  • likitisplit
    likitisplit Posts: 9,420 Member
    Does anybody have any valentines ideas for leftover candy canes?
  • GiveMeCoffee
    GiveMeCoffee Posts: 3,556 Member
    Made these a few weeks ago they were delicious, found it on http://www.browneyedbaker.com/2012/12/11/peanut-butter-cup-cookies/

    PEANUT BUTTER CUP COOKIES

    peanut-butter-cup-cookies-9-600.jpg

    yield: 48 cookies prep time: 20 minutes cook time: 10 minutes total time: 30 minutes
    A holiday classic, straight from my mom's old recipe card!
    INGREDIENTS:
    1¼ cups all-purpose flour
    ¾ teaspoon baking soda
    ½ teaspoon salt
    ½ cup unsalted butter, at room temperature
    ½ cup creamy peanut butter
    ½ cup granulated sugar
    ½ cup light brown sugar
    1 egg
    1 teaspoon vanilla extract
    48 miniature Reese's peanut butter cups, unwrapped

    DIRECTIONS:
    1. Preheat oven to 350 degrees F.

    2. In a small bowl, whisk together the flour, baking soda and salt; set aside.

    3. Beat together the butter, peanut butter and both sugars on medium speed until light and fluffy, about 3 minutes, scraping the sides of the bowl as needed. Add the egg and vanilla and mix for another minute or so to combine. Reduce the mixer speed to low, add the dry ingredients, and mix until just combined. Give the dough a final mix with a rubber spatula to ensure all of the flour is incorporated.

    4. Shape the dough into 1-inch balls (about 2 teaspoons worth of dough) and place in the cups of a miniature muffin pan (keep the dough in balls - do not press into the pan).

    5. Bake for 8 to 10 minutes, or until light golden brown and slightly puffy. Remove from the oven and immediately press a miniature peanut butter cup in the middle of each cookie, pressing down so that the top of the peanut butter cup is even with the top of the cookie. Cool for at least 10 minutes before removing from the pans, and let cool completely. Store in an airtight container at room temperature.
  • kelly_c_77
    kelly_c_77 Posts: 5,658 Member
    Buuuuuuuuump!!!!!!!
  • WillLift4Tats
    WillLift4Tats Posts: 1,699 Member
    Tagging for later :)
  • _TastySnoBalls_
    _TastySnoBalls_ Posts: 1,298 Member
    in for goodness
  • ILiftHeavyAcrylics
    ILiftHeavyAcrylics Posts: 27,732 Member
    I just made MoreBean's chocolate chip cookie recipe from page 1 and they are awesome.
  • Achrya
    Achrya Posts: 16,913 Member
    Red Velvet Cheesecake Cookies

    Recipe adapted from http://www.twopeasandtheirpod.com/red-velvet-cheesecake-cookies/

    For the cookies:
    1/2 box red velvet cake mix (I used Duncan Hines)
    1 tablespoons all-purpose flour
    1 large egg
    1/4 cup plain greek yogurt
    1 teaspoon vanilla extract

    For the cheesecake "filling":
    2 oz fat free cream cheese, at room temperature
    1 cups powdered sugar
    1/2 teaspoon vanilla extract

    1. To make cookies, in a large bowl combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, egg, yogurt, and vanilla extract. Mix until smooth. dough will be thick and sticky (really really sticky). Refrigerate for at least two hours.

    2. To make the cheesecake filling, using a mixer, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until you have however many you want (dough balls=the number of cookies). Place plate in the freezer and freeze for at least two hours.

    Now. This didn't work for me. My 'filling' turned into a thick liquid, not a dough. So I was forced to adapt!

    3, assuming your filling turns out. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. To assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place a teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling. Gently roll into a ball and place on prepared baking sheet. . Careful, these cookies spread. Bake for 10-13 minutes.

    3, assuming your filling is a failure like mine. Preheat, prepare pan. Scoop out balls of your cookie dough then press little wells in them. Drizzle a spoonful of the cream chesse mixture inside then kinds smush it down into the cookie. Bake as detailed above for about 12 minutes. Careful, cookies will still spread.

    These are mine. They are not pretty, but they taste amazing.

    CL6oPtG.jpg?1

    Made 16 cookies, at 98 calories each (but actually less because I didn't use all the filling)
  • kimmymayhall
    kimmymayhall Posts: 419 Member
    In for shares
  • DianeinCA
    DianeinCA Posts: 307 Member
    So, so in for this.
  • Mpol2
    Mpol2 Posts: 442 Member
    Food porn....thanks everyone:flowerforyou:
  • Karmynzahringer
    Karmynzahringer Posts: 192 Member
    In for the lemon cream cheese cookies!
  • Unknown
    Unknown
    This content has been removed.
  • ginnmaya
    ginnmaya Posts: 3
    How do these fit into my diet? look Great Making my mouth water!!: :laugh:
  • Achrya
    Achrya Posts: 16,913 Member
    How do these fit into my diet? look Great Making my mouth water!!: :laugh:

    You make them fit.
  • ILiftHeavyAcrylics
    ILiftHeavyAcrylics Posts: 27,732 Member
    How do these fit into my diet? look Great Making my mouth water!!: :laugh:

    My diary is open. Today was a celebration though :laugh:
  • crystalflame
    crystalflame Posts: 1,049 Member
    Since we weren't picky about what kind of baked goods.... These are hands down the best brownies I ever made. I brought them to work and they disappeared in 2 minutes flat.

    Stolen from http://www.somethingswanky.com/fudgey-chocolate-chunk-brownies/

    Fudgey Chocolate Chunk Brownies

    DSC_0587-edited.png

    Ingredients

    1/2 cup butter, room temperature
    1 cup granulated sugar
    1 tsp vanilla extract
    2 eggs
    1/2 cup all purpose flour
    1/2 cup cocoa powder
    1/4 tsp baking soda
    1/4 tsp salt
    2 cups chocolate chunks

    Instructions

    1. Preheat oven to 350 degrees F. Line a 9x9 baking dish with parchment paper.
    2. Beat together the butter, sugar, and vanilla in a stand mixer bowl. Add the eggs one at a time, mixing well between each addition.
    3. Stir together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the butter mixture. Mix in the baking soda.
    4. Mix in the chocolate chunks with a wooden spoon or spatula.
    5. Once the batter forms (it will be thick), scrape it into the prepared dish and spread evenly.
    6. Bake for 25 minutes, until brownies begin to pull away from the side of the pan.
    7. Serves 9-12.
  • Mangopickle
    Mangopickle Posts: 1,509 Member
    Bum pity bump

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