MAPLE NUT CHOCOLATE CHUNK COOKIES
Enjoy the taste of maple syrup in these nutty cookies made using chocolate chunks. Perfect for dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 30
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. In medium bowl, stir together flour, baking powder, salt and allspice until blended; set aside. In large bowl, beat melted butter, brown sugar and granulated sugar with electric mixer on medium speed 2 minutes or until light and creamy. Add egg and 1 teaspoon maple flavoring; beat on low speed until blended. Add flour mixture; beat until soft dough forms. Stir in nuts and chocolate chunks.
- Onto ungreased cookie sheets, drop dough by rounded measuring tablespoonfuls 1 inch apart. Bake 9 to 11 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks.
- In medium bowl, stir together half-and-half, 2 tablespoons butter, the corn syrup, 1 teaspoon maple flavoring and 1/4 cup powdered sugar until blended and smooth. Slowly stir in 1 1/2 cups powdered sugar until blended. If necessary, stir in remaining 1/4 cup powdered sugar, 1 tablespoon at a time, until smooth and desired spreading consistency. For each cookie, spread about 1 1/2 teaspoons frosting almost to edge; let stand until set. Store in airtight container.
Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 15 g, TransFat 0 g
MAPLE-NUT-CHOCOLATE CHIP COOKIE BARS
Maple is a flavor that can go far beyond pancakes, as these nutty, chocolaty, frosted bars prove. They're made with a shortcut start from Betty Crocker™ chocolate chip cookie mix, and get finished with a scratch maple buttercream that's well worth a little bit of extra effort.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
- In large bowl, mix cookie mix, 1/2 cup softened butter, the egg and 1/2 teaspoon maple extract with spoon until soft dough forms. Stir in 1/2 cup walnuts. Spread dough evenly in pan.
- Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour 30 minutes.
- In medium bowl, beat powdered sugar, 1/4 cup softened butter, 2 tablespoons of the milk and 1/4 teaspoon maple extract with spoon until smooth and fluffy. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Frost top of bar. Sprinkle 1/4 cup walnuts on top. Cut into 4 rows by 4 rows.
- Store loosely covered.
Nutrition Facts : Calories 300, Carbohydrate 38 g, Cholesterol 35 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Bar, Sodium 190 mg, Sugar 29 g, TransFat 0 g
CHOCOLATE CHUNK COOKIES WITH PINE NUTS
Provided by Giada De Laurentiis
Categories dessert
Time 43m
Yield 40 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F.
- Combine the butter, powdered sugar, cocoa powder, vanilla, and salt in a large bowl. Using a hand mixer, beat the mixture until creamy, about 2 minutes. Add the flour, pine nuts, and chocolate. Stir until just mixed.
- Line 2 baking sheets with parchment paper. Scoop out 1-inch balls of dough. Place on the cookie sheet. Bake until the tops look dry, about 18 minutes. Let cool for 15 minutes on the baking sheets. Dust with powdered sugar and transfer to a serving plate.
MACADAMIA NUT CHOCOLATE CHIP COOKIES
Drop cookies with macadamia nuts and chocolate chips!
Provided by Bev
Categories Desserts Cookies Nut Cookie Recipes Macadamia Nut
Time 40m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 large cookie sheets with vegetable shortening.
- Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt; gradually blend into the batter. Stir in the chopped macadamia nuts and chocolate chips. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart.
- Bake in preheated oven for 10 to 12 minutes, or until the cookies are golden brown. Remove from the oven, and transfer the cookies to cooling racks.
Nutrition Facts : Calories 108.7 calories, Carbohydrate 11.1 g, Cholesterol 11.9 mg, Fat 7.3 g, Fiber 0.8 g, Protein 1.1 g, SaturatedFat 3.2 g, Sodium 71.4 mg, Sugar 7.2 g
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MAPLE ALMOND BUTTER CHOCOLATE CHUNK COOKIES
From sallysbakingaddiction.com
5/5 (1)Category CookiesCuisine AmericanTotal Time 1 hr
- Preheat oven to 350°F (177°C) and line a large baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk the egg until beaten. Mix in the almond butter, coconut sugar, and baking soda. Mix everything together very well. Depending how thick and/or cold your almond butter is, you’ll have to use some arm muscles. Fold in the chocolate chunks until combined– save a couple for step 3.
- Scoop the dough, about 1.5 Tablespoons each, onto the prepared baking sheet. Gently press down on the dough mounds with the back of a spoon. If you find the cookie dough balls are a little oily from your almond butter– mine usually are– blot each with a paper towel. Press a couple chunks onto the tops of each cookie dough mound (this is just for looks and those pools of melted chocolate on top!).
- Bake for 10 minutes. The cookies will look very soft– that’s ok! For crispier cookies, bake up to 12 minutes. Sprinkle each cookie with sea salt immediately after coming out of the oven. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cover leftover cookies tightly and store at room temperature for up to 7 days.
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