Category Archives: Chocolate

Stealing from the Girl Scouts, Part 2 (Valentine’s Day edition)

Since Valentine’s Day fell on Cookie Making Day (aka Sunday), I let the wife pick out what I should make. With one stipulation – that she help make them. She selected her favorite Girl Scout cookie:

Homemade Tagalongs (a.k.a. Peanut Butter Patties)

The Girl Scout website includes the following “description” of the Tagalongs: “These are round cookies with a layer of peanut butter on top, and covered in chocolate. These cookies come in a red box.”

Original Source: BakingBites.com (Don’t be confused by this site’s name – It means all of the recipes are small things like cookies, not that the author does not think highly of baking)

Ingredients
Cookie Part
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
2 tbsp milk

Filling + Coating
1 1/2 cups creamy peanut butter (natural or regular)
3/4 cup confectioners’ sugar*
generous pinch salt
1/2 tsp vanilla extract
about 8-oz semisweet chocolate
Ingred

Directions

Preheat oven to 350F.

In a large mixing bowl, cream together butter and sugar.
1

Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk.
2
3

The dough should come together into a soft ball.
4

Take a tablespoon full of dough and flatten it into a disc about 1/4-inch thick. Place on a parchment-lined baking sheet and repeat with remaining dough. Cookies will not spread too much, so you can squeeze them in more than you would for chocolate chip cookies.
5
6

Bake cookies for 11-13 minutes, until bottoms and the edges are lightly browned and cookies are set. Immediately after removing cookies from the oven, use your thumb or a small spoon to make a depression in the center of each cookie.
7
8

Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
9

In a small bowl, whisk together peanut butter, confectioners’ sugar, salt and vanilla.
10

When the mixture has come together, heat it in the microwave (again in short intervals, stirring frequently), until it is very, very soft. Working carefully with the hot filling, transfer it to a pastry bag (or plastic bag with the tip cut off) and pipe a generous dome of the filling into each cookie’s “thumbprint”. Chill cookies with filling for 20-30 minutes, or until the peanut butter is firm.
(Forgot to take a picture of the peanut butter mixture – but this what the bowl looked like when we were done!)
11
12
13

Melt the chocolate in a small, heat-resistant bowl. This can be done in a microwave (with frequent stirring) or on a double boiler.
14

Dip chilled cookies into chocolate, let excess drip off, and place on a sheet of parchment paper to let the cookies set up. The setting process can be accelerated by putting the cookies into the refrigerator once they have been coated. Makes about 3-dozen.
15
16

This is what happens to my recipe print-outs when a certain someone helps me make cookies:
a

And this is what you can do with the extra peanut butter fillin’ while the cookies are chillin
‘:
b

Glengarry Glen Girl Scout

Chocolate Cookies

Chocolate Cookies

Not exactly the most creative name in the world but that’s what they are … chocolate cookies. I finally decided to break out the stainless steel cookie press I got using Crate & Barrel giftcards.

I wanted to make a Lost-themed cookie for the start of the last season but I couldn’t find a polar bear cookie cutter.

Original Source: the Instructions & Recipes manual that came with the cookie press

Ingredients
1 cup (2 sticks) unsalted butter (@ room temp.)
1 cup granulated sugar
1 egg
2 Tbs. of milk
2 1/2 tsp. vanilla extract
1/2 tsp. salt
1/4 cup unsweetened cocoa powder
2 1/2 cups all-purpose flour (sifted)
Ingredients

Directions

Preheat oven to 375 F.

Combine the butter and granulated sugar in a large bowl.
1

Using an electric mixer set on medium speed, beat until light and fluffy.
2

Beat in the egg, milk, vanilla extract, and salt.
3
4

Using a spoon, stir in the flour and cocoa powder until well mixed.
5
6
7

Pack the dough into the cookie press. Fit with the desired disk design.
8

Press the dough out onto ungreased baking sheet spacing the cookies 1 inch apart.
9

Bake until lightly golden, about 10-12 minutes. Gently transfer the cookies to wire racks to cool.
10

Result: The cookies are pretty small but eating a lot of them is no problem because they are good. Nice and simple.

If you noticed two randomly different shaped cookies in the last picture – No, you were not seeing things. There was an issue with the cookie press that required me to call in the cavalry to help figure out how to actually use the damn thing. Thankfully my hands were covered in cookie dough so I couldn’t take a picture of how they first looked on the baking sheet.

Chocolate Gooey Butter Cookies

Chocolate Gooey Butter Cookies

Although I’ve already made these before (a long time ago / before this blog), they are pretty damn good. So here they are.

Original Source: Paula Deen on the Food Network

Ingredients
1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners’ sugar, for dusting
Ingredients

Directions

Preheat oven to 350 degrees F. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth.
Step 1
Step 1b

Beat in the egg.
Step 2

Then beat in the vanilla extract.
Step 3

Beat in the cake mix.
Step 4

Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls.
Step 5

Roll the chilled batter into tablespoon sized balls and then roll them in confectioner’s sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes.
Step 6

Cool completely and sprinkle with more confectioners’ sugar, if desired. The cookies will remain soft and “gooey.”
Step 7

Rather than post a video of Paula Deen, here is something I made while in my Digital Collaborative Tools at JWU: