DOUBLETREE SIGNATURE COOKIE
When stay-at-home orders forced all of us to postpone travel plans this year, executives at DoubleTree decided to break some good news - in the form of their secret cookie recipe. The hotel chain is famous for greeting guests with warm chocolate chip cookies, but since the popular treats arrived in 1986, DoubleTree has refused to give up the details. "Revealing the recipe was a big discussion," admits the chain's global head Shawn McAteer. Try the recipe yourself, and take note of the secret ingredient: lemon juice!
Provided by Food Network
Categories dessert
Time 1h35m
Yield 26 cookies
Number Of Ingredients 13
Steps:
- Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
- Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
- With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don't overmix.
- Remove bowl from mixer and stir in chocolate chips and walnuts.
- Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
- Preheat oven to 300˚ F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
- Remove from oven and cool on baking sheet for about 1 hour.
DOUBLE CHOCOLATE-MARSHMALLOW MILKSHAKES
Steps:
- Whisk 1/2 cup heavy cream (ideally extra-cold), 1/4 cup marshmallow fluff and 1/8 teaspoon vanilla extract until stiff peaks form; set aside. Combine 1 cup cold whole milk and 1/4 cup chocolate sauce in a blender. Add 3 cups chocolate ice cream; blend until smooth. Fill 4 glasses one-quarter of the way with the shake; add some marshmallow cream, then more milkshake, then cream, then milkshake. Finish with a dollop of marshmallow cream and garnish with grated bittersweet chocolate.
DOUBLE CHOCOLATE SANDWICH COOKIES
Sandwich sweet, creamy chocolate hazelnut spread between two soft, fresh-baked chocolate cookies for a tasty treat.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h30m
Yield 18
Number Of Ingredients 10
Steps:
- Line two cookie sheets with Reynolds® Parchment Paper; set aside.
- Stir together flour, cocoa powder, and salt in a medium bowl; set aside. In a large bowl beat butter using an electric mixer on medium to high speed for 30 seconds. Add powdered sugar and hazelnut extract. Beat until combined, scraping sides of bowl occasionally. Beat in egg until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture and the chocolate chips.
- Cover and chill about 1 hour or until dough is easy to handle.
- Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place balls 2 inches apart onto prepared cookie sheets. Place a sheet of parchment paper over the dough balls. Using the bottom of a glass, flatten balls into circles, about 1 1/2 inches in diameter. Remove top sheet of parchment paper; set aside.
- Bake 8 to 10 minutes or just until tops are firm. Transfer the cookies on the parchment paper to a wire rack; cool completely.
- Spread a rounded teaspoon of the chocolate hazelnut spread onto flat side of half of the cookies. Top with the remaining cookies.
Nutrition Facts : Calories 181.7 calories, Carbohydrate 18.5 g, Cholesterol 30.7 mg, Fat 11.6 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 6.1 g, Sodium 98.3 mg, Sugar 9.9 g
CHOCOLATE MARSHMALLOW COOKIES
chocolate brownie-like cookies with a marshmallow center frosted with chocolate frosting. This one came from an older lady friend (Amy Walling) I knew as a kid who also taught me to crochet. This cookie is not for someone who is watching their figure, very decadent. I always double the batch because these cookies do not last long and you have enough frosting for a double batch.
Provided by chocoholic in AZ
Categories Drop Cookies
Time 20m
Yield 30 cookies
Number Of Ingredients 14
Steps:
- Cookies:.
- cream together butter and sugar with a hand held electric mixer.
- Add egg, then vanilla and milk.
- Then add flour, salt, baking soda, and cocoa.
- Drop by spoonfuls on to a greased cookie sheet.
- Bake @ 350 degrees for 8 minutes
- Then press marshmallow (cut side down) on to cookie.
- Put cookies back in oven for 2 more minutes.
- Let cookies cool then frost.
- Frosting:.
- In a sauce pan combine sugar, milk and butter.
- Bring to a boil, stir and remove from heat.
- Add chocolate chips to hot mixture and let cool stirring occasionally. Frosting will come together as it cools.
DOUBLE CHOCOLATE MARSHMALLOW COOKIES
Quick, easy cookies to make with little kids. I make these cookies while babysitting, because the kids love them so much! It is fun to add in different color marshmallows when the stores have them available for holidays. Or even try to make them with different chips, like caramel or mint. Please enjoy!
Provided by afcouwen
Categories Desserts Cookies Chocolate Cookie Recipes
Time 2h25m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine cream cheese and butter in a large bowl with an electric mixer until smooth. Beat in egg and vanilla extract; gradually add cake mix. Stir semisweet chocolate chips and miniature marshmallows into the dough. Cover bowl with plastic wrap.
- Refrigerate dough until firm, about 2 hours.
- Drop dough by rounded tablespoons onto an ungreased baking sheet. Bake in the preheated oven until edges are slightly brown, 10 to 12 minutes.
Nutrition Facts : Calories 221.6 calories, Carbohydrate 24 g, Cholesterol 28.2 mg, Fat 14.3 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 7.6 g, Sodium 210.6 mg, Sugar 15.8 g
DOUBLE CHOCOLATE MARSHMALLOW COOKIES
Chocolaty cookies with mini marshmallows. Yummy. These cookies actually seem to "age" well, and taste even better after a couple days... if they stick around long enough! Note: Do not refrigerate the dough or it will become too hard to handle. You may have to let it sit out longer than half an hour depending on the room temperature, otherwise the dough will not cooperate and will be too soft (because of the melted chocolate).
Provided by JMigs0
Categories Dessert
Time 1h10m
Yield 24-36 cookies, 24-36 serving(s)
Number Of Ingredients 12
Steps:
- Melt chocolate over a double broiler, stirring occasionally until smooth.
- Sift together flour, cocoa, baking powder, and salt, set aside.
- In a medium bowl, cream butter with the sugars.
- Beat in eggs, one at a time. Add coffee powder, vanilla, and blend. Stir in the melted chocolate.
- Use a wooden spoon, stir in the dry ingredients just until everything comes together. Add in marshmallows before dough sets.
- Cover and let stand for 35 minutes or longer so the chocolate can set. (do not refrigerate).
- Preheat oven to 350°F Line cookie sheets with parchment paper. Roll dough into walnut sized balls or drop by rounded tablespoonfuls. Make sure to leave 2 inches all around for room to spread.
- Bake 8 to 10 minutes. Allow to cool on baking sheet for 10 minutes before transferring to wire racks to cool.
Nutrition Facts : Calories 274.2, Fat 15.9, SaturatedFat 9.6, Cholesterol 48, Sodium 153.4, Carbohydrate 35.8, Fiber 4, Sugar 20.1, Protein 5.1
DOUBLE CHOCOLATE MARSHMALLOW COOKIES RECIPE
A delicious cookie loaded with chocolate and miniature marshmallows!
Provided by Camille Beckstrand
Categories Dessert
Time 19m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, cream butter, white sugar, and brown sugar together. Beat in eggs and vanilla. Add flour, cocoa powder, baking soda, and salt and stir until dough forms. Fold in chocolate chips and marshmallow bits .
- Drop heaping tablespoonfuls of dough onto large baking sheet and cook for 8-9 minutes. Remove from oven and let cool on baking sheet for about 5 minutes before moving to a wire rack to finish cooling.
Nutrition Facts : Calories 101 kcal, Carbohydrate 14 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 20 mg, Sodium 91 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
CHOCOLATE MARSHMALLOW COOKIES
What fun! These double-chocolaty delights have a surprise inside! Atop the chocolate cookie base, marshmallow peeks out under chocolate icing. Kids love them! -June Formanek, Belle Plaine, Iowa
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar. Add egg, milk and vanilla; mix well. Combine the flour, cocoa, baking soda and salt; beat into creamed mixture. , Drop by tablespoonfuls onto ungreased baking sheets. Bake at 350° for 8 minutes. Meanwhile, cut marshmallows in half. Press a marshmallow half, cut side down, onto each cookie. Return to the oven for 2 minutes. Cool completely on a wire rack., For icing, in a small saucepan, combine butter, cocoa and milk. Bring to a boil; boil for 1 minute, stirring constantly. Cool slightly; transfer to a small bowl. Beat in confectioners' sugar and vanilla until smooth. Spread over the cooled cookies. Top each with a pecan half.
Nutrition Facts : Calories 125 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 92mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
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