Tag Archives: holiday

Day 6 of LJB Cookie Week… Robert’s Chocolate Cookies!

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This recipe cracks me up every time I make it, because I don’t know who Robert is!  I was given this recipe by one of my Mom’s best friends, Karen, who is a fabulous cook and an excellent cookie maker.  The title was “Robert’s Chocolate Cookies” and remains that to this day.  Even though I probably could rename it to something like “Chocolate Decadence Cookies” or “Devine Chocolate Cookies”, I just can’t… like I said, because it continues to rouse a chuckle when I pull out the recipe.  So, thank you Robert, whoever you are… from one chocolaholic to another… thank you for this delicious recipe!!!!

 

Robert’s Chocolate Cookies

 

  • 6 ounces unsweetened premium quality baking chocolate (I use Guittard)
  • 4 ounces semi-sweet premium quality chips (Guittard again)
  • 1/3 cup flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs at room temperature
  • 1 1/3 cups sugar
  • 1 1/2  teaspoons Starbucks VIA finely ground coffee  (a little less than an envelope)
  • 1 teaspoon vanilla
  • ½ cup walnut pieces (optional)

 

Preheat oven to 350 degrees

 

Place unsweetened chocolate and butter in microwave safe bowl and melt together and 30 second intervals, stirring at each interval until melted.  Set aside.

 

In small bowl combine flour, baking powder and salt.

 

With electric mixer, beat eggs, sugar, coffee and vanilla until pale and thick (about5 minutes).  By hand, stir in chocolate mixture, using a rubber spatula.  Then gently stir in the flour mixture, followed by the chocolate chips and nuts.  Cover and refrigerate till firm (one hour or up to 4 days)

 

Drop level tablespoons (I use a small cookie scoop) onto a cookie sheet lined with parchment paper.  Bake for 8-12 minutes, until cookies are puffed, dry and cracked on the surface, but soft and gooey within.

Day 5 of LJB Cookie Week… Double Peanut Butter Blossoms

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We’ve mentioned several times that we love cookies here at LJB, but have we also mentioned that we love peanut butter… and we love chocolate.  So, this cookie is always a favorite of ours because it’s peanut butter and it’s chocolate and it’s candy.  Is there anything better than that?  I submit there is not!!!!

This is an oldie but a goodie, meaning that we’ve been making these for as long as I can remember and I still love them everytime I make them!  Hope you do too!

Double Peanut Butter Blossoms

  • 1 ¾ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup light brown sugar
  • ½ cup sugar
  • ½ cup shortening
  • 1 egg
  • ½ cup peanut butter
  • 2 Tablespoons milk
  • 1 teaspoon vanilla
  • 36 miniature peanut butter cups, wrappers removed & chilled

Preheat oven to 375 degrees

With an electric mixer in a medium bowl, combine the shortening and the sugars.  Add the egg, peanut butter, vanilla, and milk.  Mix to combine.  Add all the dry ingredients and mix to combine.

Shape dough into walnut sized balls (I use a small cookie scoop to do this) and roll in sugar.  (I don’t like to roll the sticky balls in sugar, I’m just lazy like that,  so I just sprinkle with the sugar after I have them on the baking sheet.) Place on a baking sheet lined with parchment paper.

Bake for 8-10 minutes, until bottoms are golden.

Remove from oven and immediately press one peanut butter cup in the center of each cookie.  Let cool and serve.

*** You can also use Hershey Kisses for the candy.  I just prefer the peanut butter cups, because I’m a peanut butter-aholic!

For other cookies with candy in them, check out our Double Chocolate Peppermint Surprise cookies, or our Rolo Cookies

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Day 1 of LJB Cookie Week… Double Chocolate Peppermint Surprise Cookies

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We are excited to kick off our Holiday Cookie Week with this fabulous, scrumptious cookie.  We’ve never met a person who didn’t go wild over these tasty little gems!

Double Chocolate Peppermint Surprise Cookies

  • 1 ½ cups flour
  • ½ cup unsweetened cocoa powder
  • ½ cup sugar
  • ¼ cup light brown sugar
  • 1 teaspoon salt
  • ½ tsp baking soda
  • 1 ½ sticks butter, softened
  • 1 egg
  • 24 mini peppermint patties , unwrapped and chilled
  • 6 ounces white chocolate, from a bar, not chips
  • ½ cup crushed peppermint candy canes

Using an electric mixer, mix the flour cocoa powder, both sugars, salt and baking soda on low speed.  Add the butter and egg and mix to combine.  Turn out the dough onto plastic wrap, wrap tight and put in the refrigerator to chill about an hour.

Preheat oven to 350 degrees.

Working with 1 Tablespoon of dough at a time, evenly encase each peppermint patty with dough.  Place on jelly roll pan lined with parchment paper.  Bake for 15 minutes.  Remove from oven and place on wire rack to cool.

As cookies are baking, melt white chocolate in the microwave in a small bowl for 30 seconds at a time, stirring after each interval, until melted.  Using a spoon drizzle the white chocolate over each cookie and immediately top with crushed candy cane.  *** Tip… place a piece of parchment paper under the wire cooling rack when drizzling the chocolate for easy clean up!

Linking up at: Stuff and Nonsense, Simply Sweet Home, This Chick Cooks, Ginger Snap Crafts, Skip to My Lou, Fireflies and Jellybeans, Mandy’s Recipe Box, Chef In Training, Blue Cricket Design, The Shabby Creek Cottage, Sweet as Sugar Cookies, Mom’s Crazy Cooking, The Gooseberry Patch