5 More Delicious Cookie Recipes To Share With Your Roommates
It seems you all couldn’t get enough of my previous cookie recipes, so I’ve decided to supply you all with yet more delicious treats. I’ve stepped up my game since last time.
1. Homemade Thin Mints.
Our first cookie recipe is a special one. Using this recipe you can enjoy thin mints, those delicious girls scout cookies, at times other than when the scouts are selling them. I hope you make use of this amazing trick. They go great with milk or ice cream.
½ cupbutter, softened
1 largeegg yolk
½ teaspoonpeppermint extract
¼ cupunsweetened cocoa powder
8 ouncessemisweet chocolate, chopped
8 ouncesdark chocolate candy melts
Beat butter in a large bowl with an electric mixer at medium speed about 30 seconds. Add sugar and salt and beat until combined. Beat in egg yolk and peppermint extract. Beat in flour and cocoa. Shape dough into a 6-inch roll. Wrap in plastic wrap or wax paper. Chill until firm enough to slice, about 2 hours, or freeze about 1 hour.
Preheat the oven to 375 degrees F (190 degrees C).
Cut roll into 1/8- to 1/4-inch slices. Arrange 2 inches apart on an ungreased baking sheet.
Bake in the preheated oven until edges are firm, 7 to 8 minutes. Cool on the baking sheet on a wire rack (cookies are too delicate to remove until cooled).
Microwave semisweet chocolate and candy melts in a small bowl, stirring twice, until melted and smooth, 1 to 2 minutes.
Dip each cookie into melted chocolate, allowing excess to drip off. Arrange on wax paper-lined trays. Chill until set.
2. Homemade Tagalongs.
Our second cookie recipe is another girl scout special. However, this time it’s for my persona favorite cookies, Tagalongs. It may not be exactly the same, but being able to have a decent supply of these things year-round has enhanced my life, and I hope it will do the same for you.
1 cup butter, softened
¾ cup white sugar
½ teaspoon salt
2 large egg yolks
2 teaspoons vanilla extract
2 cups flour
1 cup powdered sugar
1 cup peanut butter
½ cup heavy cream
8 ounces milk chocolate, chopped
8 ounces chocolate-flavor candy coating, chopped
Beat butter in a large bowl with an electric mixer at medium speed for 30 seconds. Add sugar and salt and beat until well combined. Beat in egg yolks and vanilla. Mix in flour until dough forms. Chill, covered, until dough is easy to handle, about 1 hour.
Preheat the oven to 375 degrees F (190 degrees C).
On a lightly floured surface, roll dough to 1/4-inch thickness. Cut dough with a 2-inch cookie cutter, rerolling scraps if needed. Arrange cutouts 2 inches apart on an ungreased cookie sheet.
Bake in the preheated oven until light brown, 7 to 8 minutes. Transfer to a wire rack to cool completely.
In another bowl, stir together powdered sugar, peanut butter, and cream. Spread 2 teaspoons . onto each cookie, leaving centers slightly mounded. Arrange on wax paper.
Meanwhile, arrange a wire rack over wax paper. Heat milk chocolate and candy coating in a small saucepan over low heat until melted. Spoon over cookies to cover, allowing excess to drip off. Let stand on prepared rack until set.
3. No-Bake Cookies.
Cookie Recipe number 3 is a bit of an oddball. I didn’t even know that no-bake cookies were a thing until recently, and I respect the idea enough that it’s worth sharing. These are a little hard to master, so start your timers when the mixture reaches a good rolling boil. If you boil for too long or don’t boil long enough, the cookies won’t come out right.
1 ¾ cups white sugar
½ cup butter
½ cup milk
4 tablespoons unsweetened cocoa powder
½ cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract
Combine sugar, butter, milk, and cocoa in a medium saucepan; bring to a boil, stirring often. Boil for exactly 1 1/2 minutes. Remove from heat, and stir in peanut butter. Add oats and vanilla; stir until well combined.
Drop by teaspoonfuls onto waxed paper. Let cool until hardened.
4. Big And Large Soft Ginger Cookies.
Our fourth cookie recipe is for large, soft gingerbread cookies. These are best served around the holidays, but who am I to tell you what cookies you can and can’t eat.
Preheat the oven to 350 degrees F (175 degrees C). Set 2 tablespoons sugar in a small bowl; set aside.
Sift together flour, ginger, baking soda, cinnamon, cloves, and salt in a bowl.
Cream margarine and remaining 1 cup sugar in a large bowl until light and fluffy. Beat in egg, then stir in molasses and water. Gradually stir the sifted ingredients into the molasses mixture until well combined.
Use floured hands to shape dough into 24 walnut-sized balls. Roll each ball in the reserved sugar until coated. Place cookies 2 inches apart onto ungreased cookie sheets, and flatten slightly with the bottom of a glass.
Bake in the preheated oven for 8 to 10 minutes, switching racks halfway through.
Remove from the oven and allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
5. Peanut Butter Cup Cookies.
The last of our cookie recipes is an exceptionally sugary and decadent one. I recommend this one for those with a massive sweet tooth.