Chocolate-Peanut Butter Crunchies

Chocolate-Peanut Butter Crunchies

from ATK's Quick Family Cookbook

1. Combine 1 cup semi-sweet chocolate chips* and 1/2 cup crunchy peanut butter in a large bowl; microwave, stirring occasionally, until melted, 1 to 3 minutes. Gently fold in 2½cups cornflakes until evenly coated.

2. Drop heaping Tablespoons of mixture onto parchment paper-lined baking sheet and garnish with nonpareils or sprinkles. Refrigerate until set, 30 to 35 minutes.

*My favorite chocolate chips.

S'mores Blossom Cookies

S'mores Blossom Cookies

from Cook's Country Magazine
(ounces) = weight

1. Soften 8 Tablespoons (4 ounces) unsalted butter, and bring 1 large egg to room temperature. Crush 
8 whole graham crackers into fine crumbs (1 cup), halve 12 large marshmallows crosswise, and unwrap
24 chocolate Kisses.

2. Adjust oven rack to middle position and heat oven to 350°F. Line 2 baking sheets with parchment paper. Whisk 1¼ cups (6¼ ounces) all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt together in bowl.

3. Using stand mixer fitted with paddle, beat butter, 1/2 cup (3½ ounces) sugar, and 1/2 cup graham cracker crumbs on medium-high speed until light and fluffy, about 3 minutes. Add egg and 1 teaspoon vanilla extract and beat until incorporated. Reduce speed to low and slowly add flour mixture until just combined.

4. Place remaining 1/2 cup graham cracker crumbs in shallow dish. Working with 1 tablespoon
(3/4 ounce) dough at a time, roll into 1 1/4-inch balls. Toss dough balls in graham cracker crumbs to coat. Space them evenly on prepared sheets, 12 per sheet. Bake, 1 sheet at a time, until just set and beginning
to crack on sides, 10 to 12 minutes. Let cookies cool on sheets for 5 minutes.

5. Adjust oven rack 10 inches from broiler element and heat broiler. Place 1 marshmallow half, cut side down, in center of each cookie. Broil cookies, 1 sheet at a time, until marshmallows are deep golden brown, 30 to 45 seconds, rotating halfway through for even browning, if needed. Transfer sheet to wire rack and immediately place 1 Hershey’s Kiss in center of each marshmallow, pressing down gently. Repeat with remaining cookies, marshmallows, and Kisses. Let cookies cool completely before serving, about 1 hour.

Chewy Chocolate Sugar Cookies

Chewy Chocolate Sugar Cookies

from America's Test Kitchen

(ounces) = weight

1. Adjust oven to middle position and heat to 350°F. Line two baking sheets with parchment paper.

2. Microwave 4 Tablespoons (2 ounces) unsalted butter in a medium bowl until melted. Add 

½ cup (1½ ounces) Dutch-processed cocoa powder and 2 Tablespoons molasses and whisk until combined. Whisk 1½ cups (7½ ounces) all-purpose flour, 1½ teaspoons baking soda, and ½ teaspoon salt together in a bowl.  Using a stand mixer fitted with paddle, beat 8 Tablespoons (4 ounces) softened unsalted butter and

1 cup (7 ounces) sugar on medium-high speed until fluffy, 3 to 6 minutes.  Add cocoa mixture and beat until combined. Add 1 large room-temperature egg and 1 teaspoon vanilla extract and beat until incorporated. Reduce speed to low, slowly add flour mixture, and mix until just combined.

3. Spread ¼ cup (1¾ ounces) sugar in a shallow dish. Working with 1 Tablespoon (7/8 ounce) dough at a time, roll into balls, then roll balls in sugar and space 1½ inches apart on prepared sheets. Bake one sheet at a time, until cookies have puffed and cracked, and centers are just set, 12 to 14 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes, then transfer to wire rack to cool completely. 

The ABCs of Cocoa