Chocolate Cow Pie Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Using a mixer, cream the sugar and butter until fluffy, scraping the sides once. Add the eggs one at a time, mixing after each addition. Mix in the vanilla.
• Sift together the flour, cocoa, baking soda and salt in a bowl, then add in batches to the mixer, mixing until just combined after each addition. Gently mix in the semisweet, milk and white chocolate chips.
• Using a cookie scoop, add generous 1-tablespoon portions of dough to a baking sheet (about 12 portions). Repeat with the remaining dough and additional baking sheets. Dot the top of each cookie with 2 to 3 chocolate chips if you'd like them to really show up on top. Bake until the cookies are barely done and are still soft and chewy, 9 to 11 minutes. Don't overbake! Let cool on a baking rack.
• Melt the semisweet chocolate in a bowl over a pan of simmering water.
• Dip the cookies one by one into the melted chocolate to coat, then transfer to parchment-lined baking sheets to set.

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and line a plate with wax paper.
• For the nuts: Melt the butter in a skillet and add the brown sugar and a pinch salt. Cook until the butter starts to bubble, about 3 minutes, then add the almonds and peanuts and stir to coat the nuts completely. Sprinkle over the cinnamon and stir until incorporated. Transfer to the lined plate and set aside to cool.
• For the dough: Cream together the granulated sugar and butter in a stand mixer fitted with the paddle attachment, scraping the sides once, until fluffy. Add the eggs one at a time, mixing after each addition. Mix in the vanilla.
• Sift together the flour, cocoa powder, baking soda and salt, then add in batches to the mixer, mixing until just combined after each addition. Gently stir in the chocolate chips, dried cranberries and reserved cooled nuts.
• Using a 1/3-cup scoop, add portions of the dough to the lined baking sheets, spacing them about 3 inches apart.
• Bake until the middles of the cookies are set, about 20 minutes. They will be fragile at this stage, so let them cool for 10 minutes, then move them to a cooling rack to cool completely.

Steps:

• In a heavy saucepan or microwave, melt the chocolate chips and shortening over low heat, stirring until smooth. Remove from the heat; stir in raisins and almonds. Drop by tablespoonfuls onto waxed paper. Chill until ready to serve.

Steps:

• Preheat oven to 350°F.
• In a large bowl, whisk the sugar, buttermilk, oil, egg, and vanilla together until smooth. In a medium bowl, sift the flour, cocoa and baking soda together and add to the buttermilk mixture, stir until the ingredients are just combined. Be careful not to overework the batter, If there are lumps, they will disappear during baking baking. The less you work the batter, the more tender the pies will be.
• Fill 6 nonstick muffin top cups with the batter. Bake for 10 minutes in the center of the oven. To prevent the pies from getting soggy after baking, remove the cooked muffins from their cups and cool them on a rack. Serve warm.

Steps:

• In a medium saucepan, combine the sugar, butter, cocoa, milk, and vanilla. Bring to a slow boil and simmer until the sugar is completely dissolved. Remove from the heat.
• Stir in the peanut butter and 2 1/2 cups oats. The mixture should be thick; stir in additional 1/2 cup oats if too runny. Let the mixture stand for about 10 minutes to cool.
• Line a baking sheet with wax paper or parchment paper. Drop the mixture by heaping tablespoonful onto the lined sheet. Let the cookies stand at room temperature for 1 hour to firm up. Store in an airtight container.

Steps:

• Line two baking sheets with parchment paper.
• Melt the chocolate in a microwave or in a bowl set over a pan of boiling water. Pour in the raisins, almonds and peanuts and stir to combine.
• Use a spoon or small cookie scoop to place mounds of the mixture onto the prepared baking sheets. Leave to sit at room temperature or in the fridge for 5 minutes to set. Package in gift sacks!

Steps:

• In a double boiler over simmering water, melt the chocolate chips and shortening, stirring until smooth. Remove from heat. Stir in raisins, almonds and coconut, mixing well.
• Drop by tablespoonfuls onto a foil, waxed paper or plastic wrap lined baking sheet. Chill until ready to serve.

Steps:

• Cover baking sheets with wax paper and set aside.
• Combine sugar and cocoa in a large saucepan. Stir in milk, butter and peanut butter. Cook and stir over medium heat until butter melts and mixture is combined, about 5-20 minutes. Remove from heat.
• Stir in the vanilla, oats and nuts, and mix thoroughly. Take a teaspoon and scoop out a spoonful of the mixture; drop the spoonful onto the waxed paper-covered baking sheet. Repeat with the rest of the mixture. Place in the refrigerator until the cookies are cooled and set. Store the cookies in an airtight container.