Cookies

1. Preheat oven to 325 degrees F
2. Combine flour, coca, baking soda and salt in small bowl. Set aside
3. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition.
4. Gradually beat in the flour mixture.
5. Stir in morsels.
6. Drop well rounded tablespoons or use a cookie scoop onto ungreased baking sheet or use silicone mats.
7. Bake 10 – 12 minutes or until cookies are puffed and centers are set.
8. Cool on baking sheet for 2 minutes and transfer to wire racks to cool completely.
9. Makes about 4 dozen cookies

1. Preheat oven to 375 degrees F.
2. Combine margarine, peanut butter, sugars, egg and vanilla.
3. In a separate bowl sift together dry ingredients and add to wet mixture.

4. Form into small balls, roll in remaining sugar and flatten with a fork creating a crisscross design.

5. Bake 10-12 minutes

6. Also, be careful not to over-bake. These cookies are best when they're a little under-done.

1. Preheat oven to 350 degrees. Spray mini muffin pan with non-stick spray and set aside.
2. Mix butter, sugar, brown sugar and vanilla together in large bowl. Mix in eggs until well combined.
3. Stir in almond flour, baking soda and salt and mix well.
4. Scoop about a tablespoon of batter in the mini muffin pan. I use a cookie scoop for this.
5. Bake for 12 – 15 mins or until lightly browned.
6. Remove from oven and immediately press down the cookies with the back of a tablespoon.

7. Allow to cool and fill with pudding. (You will have left over pudding)

8. Sprinkle with powdered sugar if desired.

Brownie Mixture

1. Preheat the oven to 350ºF / 180ºC.

2. Line a 9x11 pan with parchment paper and spray the sides that aren’t lined.

3. Melt the chocolate and butter together in a large glass bowl. The best way is to use the microwave oven, stirring every 10 seconds, until the chocolate is smooth. If you prefer to use the stove you can do it over a pot of boiling water, careful the bottom doesn’t touch the water, stirring until it’s melted.
4. Mix both sugars into the chocolate.
5. Add the eggs, vanilla, and cocoa. Mix until well combined.
6. Add the flour in 2 parts and mix carefully, but don’t overmix.
7. Spread the batter into the prepared pan.

Peanut Butter Swirl

1. In a medium bowl, mix together peanut butter, powdered sugar, vanilla and heavy cream. Make sure no lumps remain.
2. Drop spoonfuls on top of the brownie base, then swirl lightly with a knife, making sure you leave whole chunks of peanut butter mix intact (see photo).
3. Bake for about 30 minutes. Using a toothpick, test to make sure it comes out with fudgy remains on the toothpick and the top looks dry. Do not over bake them.

Chocolate Chip Cookie Dough

1. In a separate bowl whisk the flour, baking soda, and salt. Set aside.

2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium-high speed until combined and creamy, about 2 minutes. Add egg, vanilla extract, then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.

3. Beat in the dry ingredients on low speed, then beat in the chocolate chips until combined.

4. Using a cookie scoop divide into 15 equal balls and add the cookie dough on top of the brownies.

5. Press down the cookie dough with a spoon.

6. Bake for about 30 minutes. Using a toothpick, test to make sure it comes out with fudgy remains on the toothpick and the top looks dry. Do not over bake them.

7. Let it cool completely and cut into squares.

Chocolate Chip Cookies

1. In a stand mixer with paddle attachment, cream together the butter, sugar, and brown sugar until smooth.
2. Beat in the eggs one at a time, then add in the vanilla.
3. Dissolve baking soda in hot water. Add to batter along with salt.
4. Remove bowl from stand mixer and stir in flour and chocolate chips.
5. Wrap dough in plastic wrap and chill for at least 1 hour, or up to overnight.

6. When ready to bake, preheat oven to 350°Prepare cookie sheets with silicone mat or parchment paper.

7. Using a cookie scoop remove dough and drop them on prepared cookie sheet. If you don't have a cookie scoop take 1 spoonful maybe a tablespoon of dough roll into a ball with your hands instead.

8. Bake for about 8-10 minutes in the preheated oven, or until edges are JUST barely browning. These cookies are best when slightly under done. Super soft and chewy!

Chocolate Buttercream

1. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy – about 2 minutes.

2. Add confectioners’ sugar, cocoa powder,3 tablespoons heavy cream or milk, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another tablespoon of heavy cream or milk if frosting is too thick.

3. Spread the frosting onto the flat side of one cookie and sandwich with the other. You can pipe the frosting or just add as much frosting as you like with a spoon. Repeat with remaining.

Instructions

1. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.

2. In a medium bowl, whisk the melted butter, brown sugar and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk and lastly the vanilla extract.

3. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. Add the chocolate chips or chocolate chunks. 

4. Cover the dough and chill in the refrigerator for 2-3 hours or overnight. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading.

5. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.

6. Preheat oven to 325°F. Line two large baking sheets with parchment paper or silicone baking mats. 

7. Roll the dough into balls, about 1 tablespoon of dough each. Roll the cookie dough balls to be taller rather than wide. This will allow the cookies to be on the thick side. Place 12 balls of dough onto each cookie sheet. 

8. Bake the cookies for 11 minutes. The cookies will look under baked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.

1. Whisk the flour, baking soda, and salt together. Set aside.

2. Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. On medium-high speed, beat in the brown sugar and only 1/4 cup of the granulated sugar until completely creamed and smooth, about 2 minutes. Add the egg and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla extract and mix on high until combined.

3. Add the dry ingredients to the wet ingredients and mix on low until combined. Cover and chill the dough for at least 30 minutes in the refrigerator.

4. Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Also, make sure there is room in your freezer because they will later need to be placed inside to prevent the chocolate kisses from melting on the warm cookies.

5. Scoop and roll cookie dough, about 1 Tablespoon of dough each. Roll each ball in the remaining 1/2 cup of sugar. *If you want to make your cookies festive, replace the regular sugar with the red sanding sugar. Arrange on the baking sheet about 2 inches apart. Bake for 10 minutes or until the tops begin to slightly crack. Remove cookies from the oven and allow to cool for 10 minutes.

6. Press a chocolate kiss candy into each cookie on 1 of the baking sheets until it sticks. Place the baking sheet in the freezer so the chocolate does not melt. Remove after 10 minutes in the freezer. Repeat with 2nd baking sheet of cookies.

1. You will cut the recipe in half so please keep this in mind when you are preparing your batter. Two bowls will be required. I made the white batter first and then the pink batter to make sure I kept everything separate.

2. Preheat oven to 350 degrees F.

3. Remember, use half the ingredients in each bowl!
   

4. In a standing mixer fitted with a paddle attachment, cream butter, granulated sugar, vanilla and egg together.
5. Sift flour, cornstarch, salt. Mix until incorporated.

6. In the second bowl, add a few drops of red/pink food coloring to the sugar/butter mixture. Mix until a desired color is reached. Sprinkle ¼ cup pink sanding sugar to this bowl.

7. Transfer both batters to plastic wrap, separately.
   

8. Roll each batter into a disk and chill for about 1 hour.

9. Take some white batter and some pink batter and mix together to make a white and pink mixture. Don't mix together too much or the batter will look pink, you want some white batter showing. Roll the batter to a 1/4 inch thickness.

10. Cut cookies with a heart shaped cutter.
11. Place cookies on a baking sheet lined with parchment paper or silicone mat.

12. Bake for 10 minutes and watch them closely, you don't want them to brown. Let cool on a wire rack.

Buttercream Frosting

1. In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy - about 2 minutes.

2. With the mixer running on low, add 2 and 1/2 cups confectioners' sugar, 2 Tablespoons heavy cream, and the vanilla extract. Increase to high speed and beat for 3 full minutes.

3. Add 1/2 cup more confectioners' sugar if frosting is too thin; 1 more Tablespoon cream if frosting is too thick.

4. Yields about 2.5 cups of frosting

5. Pipe frosting using a tip of your choice onto the cooled sugar cookie.