Chocolate Butter Cookies Recipes

Steps:

• Line a baking sheet with wax paper or parchment.
• Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
• Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.

Steps:

• Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Beat the peanut butter, granulated sugar, light brown sugar and salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Stir in the chocolate chips.
• Put some granulated sugar in a small bowl. Shape tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly and make a crisscross pattern.
• Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.

Steps:

• Preheat oven to 375°F.
• In a large bowl beat butter, peanut butter, sugar, brown sugar and eggs on medium speed until well mixed.
• Stir together flour, baking soda, and salt; gradually add to butter mixture, until well blended. Stir in cocoa.
• Drop by rounded teaspoons onto an ungreased cookie sheet.
• Bake for 8-10 minutes.

Steps:

• Preheat oven to 325 degrees F.
• Have ready at least 2 baking sheets lined with parchment paper.
• Cream butter until smooth.
• Add peanut butter and both sugars and beat until combined well.
• Add egg and beat well.
• Stir in flour and baking soda gradually until well combined.
• Stir in chocolate chips by hand.
• Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie.
• Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard.
• Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until all dough is baked.
• Meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks.
• Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch.
• These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).

Steps:

• Melt 4 tablespoons of the butter in medium saucepan over medium heat. Add cocoa and expresso powders; stir until mixture forms a smooth paste. Set aside to cool, about 15 minutes.
• In bowl of a stand mixer fitted with paddle attachment, mix remaining 16 tablespoons butter, sugar, salt, and cooled cocoa mixture on high speed until well combined and fluffy, about 1 minute, scraping sides of mixing bowl once or twice with rubber spatula. Add yolks and vanilla and mix on medium speed until thoroughly combined, about 30 seconds. Scrape sides of bowl. With mixer running on low, add flour in 3 additions, waiting until each addition is incorporated before adding net and scraping bowl after each addition. Continue to mix until dough forms cohesive ball, about 5 seconds. Turn dough onto work surface; divide into 3 4-inch disks. Wrap each disk in plastic wrap and refrigerate until dough is firm yet malleable, 45 to 60 minutes.
• Adjust oven rack to middle position and preheat oven to 375 degrees.
• Roll 1 dough disk between 2 large sheets of parchment paper to even thickness of 3/16-inch. (If dough becomes soft and sticky, slide rolled dough on parchment onto baking sheet and rechill until firm, about 10 minutes.) Peel parchment from one side of dough and cut into desired shapes using cookie cutter(s) Use a thin metal spatula to transfer the cookie shapes to the prepared baking sheet, spacing them about 1 inch apart. Gather dough scraps and chill to use again.
• Bake about 10-12 minutes. The cookies will offer slight resistance to the touch when done. If they yield too easily, they are underdone. If they begin to darken on edges they have overbaked. Rotate the baking sheet halfway through baking time. Cool for 5 minutes, then, using the spatula, transfer them to wire rack and cool completely,.
• VARIATIONS:.
• Instead of forming dough into disks, you may form it into logs about 2 inches in diameter and 12 inches long. Wrap with plastic wrap to make a nice cylinder. Chill until very firm; then simply slice dough into 1/4-inch slices as you would refrigerator cookies. Continue as above.
• Cookies may be served plain or dusted with sifted powdered sugar. The logs of dough may be rolled in sanding sugar or chopped nuts just before slicing.
• Make a glaze by melting 4 ounces bittersweet chocolate with 4 tablespoons unsalted butter and whisk until smooth. Add 2 tablespoons corn syrup and 1 teaspoon vanilla land mix until smooth and shiny. Use back of spoon to spread scant teaspoon glaze to edge of each cookies. It may be necessary to reheat glaze to keep it spreadable. Allow glazed cookie s to dry at least 20 minutes.
• Mexican Chocoate Butter Cookies: Combine 1/2 cup sliced almonds, 1 teaspoon ground cinnamon, and 1/8 teaspoon cayenne in a medium skillet. Toast until fragrant, about 3 minutes. Allow to cool; then process in a food processor until very fine, about 15 seconds. Follow recipe above for Chocolate Butter Cookies, whisking nut mixture into flour before adding flour to dough in step 2. Proceed with recipe. Roll dough into log and roll the log in 1/2 cup sanding sugar.
• Glazed Chocolate-Mint Cookies: Follow recipe above for Chocolate Butter Cookies, replacing the vanilla extract with 2 teaspoons mint extract. It is nice to melt 1 cup white chocolate chips and drizzle over glazed cookies. Let dry at least 20 minutes before serving.

Steps:

• Preheat oven to 350.
• It is not necessary to grease the cookie sheets.
• Cream together the butter or margarine with the 2 cups of powdered sugar.
• Add the salt, vanilla and 3 1/2 cups flour, and mix until blended; the mixture should be fairly stiff, so add more flour if needed.
• Stir in the chocolate chips.
• Pinch off pieces of dough, roll into about 3/4" balls (you can make them larger if you prefer), place on the cookie sheets about 2" apart, and flatten with a fork on baking sheet twice for each cookie, making a criss-cross pattern and flattening cooking about halfway.
• Bake for 12-15 minutes, or until just very lightly beginning to brown around the edges.
• Let the cookies sit on the cookie sheet for about a minute, then remove to a rack and dust lightly with additional powdered sugar.
• Dust again when cookies are completely cooled, or store as is, and dust a 2nd time after putting on a platter to serve.
• Makes about 64 cookies; recipe halves easily.