Coal Cookies Recipes

Steps:

• Heat oven to 350°F. In small bowl, mix flour, cocoa, baking powder and salt; set aside.
• In 2-quart saucepan, heat butter and 1 cup of the chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in 1 cup of the sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Stir in remaining chocolate chips. Cover and refrigerate 30 minutes.
• Shape dough into 50 (1 1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. In small bowl, place remaining 1/2 cup sugar. Roll balls in sugar. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Discard sugar after rolling balls.
• Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.

Steps:

• 1. Butter 8x8 pan. Line with parchment paper and butter top of paper, set aside.
• 2. In food processor pulse cookies until ground. In microwave melt butter and marshmallows about 1 1/2 - 2 minutes.
• 3. Stir in ground oreos and mix until combined. Using a piece of wax paper press mixture evenly and let set for 10 minutes

Steps:

• Butter a 9x13-inch baking dish.
• Melt butter in a large saucepan over low heat; add marshmallows and stir until melted. Cook and stir mixture for 2 minutes more. Remove saucepan from heat. Stir crushed cookies into marshmallow mixture until well coated.
• Press cookie mixture firmly into the prepared baking dish using a buttered spatula or waxed paper; cool. Cut into 2-inch squares.

Steps:

• Preheat oven to 350°F; lightly grease 2 baking sheets or line them with parchment paper.
• In a medium bowl cream together the butter, sugar, baking powder, espresso powder, vanilla and salt. Add the eggs, beating until smooth. Stir in the cocoa powder, then the flour; the dough will be stiff. Mix in the chocolate chips.
• Drop by tablespoonfuls onto the prepared baking sheets. Bake for 12 minutes. They will look not quite done in the center. Remove them from the oven and allow them to cool for about 10 minutes. Gently squeeze and shape the cookies into uneven balls to resemble chunks of coal.
• Cookies stay fresh at room temperature no longer than a week. They may be frozen.

Steps:

• Preheat oven to 350 degrees. Cream butter and sugar. Add eggs and vanilla. Mix dry ingredients and add to butter mixture. Mix well. I usually chill my dough in the refrigerator before rolling out, but it's not mandatory. Roll to desired thickness* and cut into desired shapes. Bake on ungreased cookie sheet at 350 degrees for 8-10 minutes** or just until beginning to turn brown around the edges. *I use THIS to achieve uniform thickness. I always use the spacer that makes the thickest(3/8-inch) cookie:) **My cookies seem to take about 15-18 minutes to bake. It may be because of their size, or my oven. Start timing on the low end because you can always add more time...just keep an eye on your cookies to achieve desired doneness. One last tip: If you are having a problem with your cookies holding their shape, it helps a lot if you put them in the freezer on the baking sheet for about 15 minutes before you bake them.