Tag: ice cream scoop

OVER THE TOP REESE’S COOKIES

THERE TRULY ARE NO WORDS FOR THESE COOKIES. THEY ARE NOTHING SHORT OF PERFECT! MAKE SOME TODAY!!!
OVER THE TOP REESE’S COOKIES

Over the Top Reese’s Peanut Butter Cookies

  • 3/4 cup butter, soft
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup SKIPPY peanut butter
  • 2 large eggs
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 cups flour
  • 1 1/2 cup milk chocolate chips
  • 32 mini Reese’s peanut butter cups, each cut into 4 pieces



  1. Mix the ingredients down to the vanilla. Add soda, salt, and flour. Fold in chocolate chips.
  2. Using and ice cream scoop, scoop dough (these are big cookies).
    Place 6 scoops of dough on ungreased cookie sheet. Use your hand and
    slightly flatten each scoop of dough. Cook for 12 minutes at 350.
  3. Remove cookies from oven and lightly press 8 cut up pieces of the
    Reese’s peanut butter cups over the top of each cookie. Return to oven
    for 2 more minutes. Cool on baking sheet 2 minutes before placing on
    cooling rack. Makes 18 cookies.
  4. ADAPTED FROM REAL MOM KITCHEN

Chocolate Dipped Macaroons

These macaroons are always a hit and the star of every party they travel to. Yu can leave them plain, dip the bottoms in chocolate or give the tops a chocolate drizzle.  I use an ice cream scooper to portion them onto the baking sheet and then I lightly press down the tops. You can skip the pressing part and you will end up with more domed tops.  My hubby prefers them without a dome as it creates a better ratio of crispiness to the soft interior of the cookie!  When dipping this batch, I used Chocoley’s Bada Bing Extra Dark Chocolates.  Heavenly to use!!!  Easily melted in the microwave and firmed up quickly in the fridge.  The chocolate was the perfect consistency for dipping my macaroons which you can’t always say about all brands.   This was a cinch to work with!

If you want to order from Chocoley, just put in this coupon code for 20% off until May 22!   COOKIESXOXO  (Some exclusions may apply)

Macaroon Recipe-adapted from Ina Garten

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 tsp. vanilla extract
2 egg whites
1/4 teaspoon kosher salt
chocolate of your choice for melting (melt chips in microwave in a wide bowl for easy dipping) This part is of course optional… but delish!!!

Directions
Preheat the oven to 325 degrees F
Line a cookie sheet with parchment paper to prevent sticking! In a bowl, mix the coconut, condensed milk, and vanilla.

Whip the egg whites and salt on high speed in an electric mixer with the whisk attachment until medium-firm peaks. Fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using a large spoon or an ice cream scoop. Should look like mounds. Bake for 25 to 30 minutes, until golden brown. Cool and dip the bottoms into any type of chocolate you like. Milk or dark! Mmmmmm!!! Add a chocolate drizzle across the tops!

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GLUTEN FREE OREO TRUFFLES

1 BOX GLUTEN FREE TRADER JOE’S -JOE JOE COOKIES
5 OUNCES CREAM CHEESE, ROOM TEMP
1 bag ghirardelli bittersweet chips, melted for dipping


1.  Food process the cookies.

2. Add the cream cheese and process until well combined. (If dry, you can add more cream cheese but this was the perfect amount for me.)

3.  Scoop with a small ice cream scoop onto a cookie sheet and chill.

4.  Roll each truffle into a ball and dip into melted chocolate.

5.  Add sprinkles or candies while wet.

6.  Chill in the fridge. 

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