Rolo Stuffed Peanut Butter Cookies

makes 2 dozen large cookies

• 1/2 cup (1 stick) salted butter, softened to room temperature
• 1/2 cup dark brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 3/4 cup creamy peanut butter
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1 and 1/4 cups all purpose flour
• 24 rolos

In a large bowl using a hand-held mixer or stand alone mixer, cream the butter and sugars together. Stir in the peanut butter, egg, and vanilla (in that order). Slowly mix in the baking soda and flour. Do not overmix. Chill the dough for 30 minutes.
Preheat oven to 350 degrees. Take 1.5 tbsp scoop of the chilled dough and split in half. Stick a rolo on the bottom half, kind of like a “cradle” as shown above. Top the rolo with the other half of the scooped dough and seal down the sides so that the rolo is securely stuffed inside. Repeat with the rest of the dough and all 24 rolos. Bake for 9 minutes. Allow to cool completely on a wire rack.
*You may use unsalted butter in this recipe. If so, add 1/4 tsp salt with the flour.

Source: http://sallysbakingaddiction.com/2012/08/01/take-2-rolo-stuffed-peanut-butter-cookies/

Brown Butter Milky Way Oatmeal Cookies

makes about 20-22 cookies

If I want thick cookies, I always start with butter in its solid state.

• 1/2 cup (1 stick) unsalted butter
• 1/4 cup sugar
• 3/4 cup dark brown sugar (may also use light brown sugar)
• 1 egg
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 cup + 2 Tbsp old-fashioned rolled oats
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1 and 1/2 cups chopped Milky Ways, frozen

Melt butter in a medium saucepan over medium heat. Stir constantly. Remove from heat immediately when the butter begins to turn brown (about 8 minutes). Pour into a shallow dish and chill until it become solid, but still soft. (I left mine in the refrigerator for 1 hour and then set it out on the counter for 5 minutes to get back to room temperature.)
With an electric or stand mixer fitted with a paddle attachment, cream the brown butter and sugars together on medium speed. Add the egg and vanilla, mixing well until combined.
On slow speed, mix in the flour, baking powder, and salt. Manually stir in oats until the dough comes together. Chill dough for about 30 minutes.
Preheat oven to 375F.
Roll dough into tall 1.5 tablespoon balls. Stick 4 small pieces of frozen milky ways onto the tops of the cookies. Bake for 9-10 minutes. Remove from oven when the cookies are lightly brown on the edges.  The centers will appear undone, but will set up as you let them cool. Cool cookies for 3 minutes on the baking sheet and transfer to a cookie rack.

Source: http://sallysbakingaddiction.com/2012/09/28/brown-butter-milky-way-oatmeal-cookies/

Chocolate Chip Cookie Dough Fudge

makes 36 fudge squares

 

For Cookie Dough

• 1/3 cup unsalted butter, soften to room temperature
• 1/4 cup sugar
• 1/4 cup light brown sugar
• 1/2 tsp vanilla extract
• 1/8 tsp salt
• 2 Tbsp half-and-half (or milk or cream)
• 1/2 cup all-purpose flour

For Fudge

• 1/3 cup light brown sugar
• 1/3 cup unsalted butter
• pinch of salt
• 1/3 cup half-and-half (or milk or cream)
• 4-5 cups confectioners’ sugar
• 1 tsp vanilla extract
• 1/2 cup mini semi-sweet chocolate chips

Line 8×8 square baking pan with aluminom foil or parchment paper. Set aside.
For the Cookie Dough, combine butter and sugars in the bowl of a stand or handheld mixer.  Beat on medium speed until light and fluffy.  Mix in vanilla, salt, and half-and-half.  Add flour and mix until just combined.  Do NOT overmix.
To prepare the fudge base, combine brown sugar, butter, salt, and half-and-half in a medium saucepan.  Stir over medium-low heat until butter is melted and brown sugar is dissolved.  Remove from heat. Slowly stir in powdered sugar, 1 cup at a time, until mixture is smooth and sugar is incorporated throughout.  Stir in vanilla.  Add more confectioners’ sugar if desired.  The more powdered sugar you add, the thicker, firmer, and sweeter the fudge will be. I used 5 cups.
Add cookie dough to the fudge base and stir to combine.  At this point, the mixture should have cooled to room temperature.  If not, continue to stir until it is no longer warm to the touch.  Fold in mini chocolate chips and spread fudge into prepared baking pan.  Chill until set, about 3-4 hours.  Cut into squares and enjoy!
*Fudge will keep for 1 week in the refrigerator.

Source: sallysbakingaddiction.com

Giant Ice Cream Cookie Sandwich

Alright, honestly, I keep this recipe because the comment is really funny. I'm totally copying this from instructables.com

This giant ice cream cookie sandwich, aka giant chipwhich is made from two cookies that are over 12" in diameter and contains a gallon of ice cream - that's big enough to be a delicious ice cream cake at your next birthday party, or to be eaten alone in compulsive shame giving you one mondo belly ache! 

While bigger is rarely better when it comes to food, I think that in this instance, it actually is.  The ratio of cookie to ice cream seems to be better balanced then the small cookie sandwiches, the cookies are thick and chewy with just a bit of crisp, and you get to choose your own ice cream flavor for the filling...all big improvements over the store bought conventional ice cream cookie sandwiches.

I'm using a slightly modified Toll House chocolate chip cookie recipe that's been optimized for structural reinforcement for the giant top and bottom cookies, and mint chocolate chip ice cream for the filling.  Use whatever type of ice cream you like of course and make this cake a hit at your next party!

The ingredients list is pretty much the straight up Toll House chocolate chip cookie recipe off of the back of the bag of chips with one modification - the addition of some quick cook oats to absorb some of the extra moisture of the thick cookie and add some structural reinforcement to the cookie instead of simply adding more white flour.  Having made these giant cookies both with oats and without them, I think they're a valuable addition. 

In order to have enough cookie dough to make two of these behemoths, you've got to multiple the normal recipe by 1.5.

• 2 1/4 cups all-purpose flour
• 1 cup quick cook oats
• 1.5 teaspoon baking soda
• 1.5 teaspoon salt
• 1.5 cup (3 sticks) butter, softened
• 1 1/8 cup granulated sugar
• 1 1/8 cup packed brown sugar
• 1.5 teaspoon vanilla extract
• 3 large eggs
• 3 cups semi sweet chocolate chips

Combine the dry ingredients in a large bowl.  Soften the butter in the microwave or in a pot for a few seconds and combine it with the wet ingredients.  Mix the ingredients each in their respective bowls, then pour the wet ingredients into the dry.



Using an electric mixer or some enthusiastic hand gyration, mix the cookie dough thoroughly until all of the ingredients are evenly incorporated.
Scoop out the cookie dough onto two pre-greased cookie sheets.  Grease those cookie sheets seriously folks - with a cookie this big, you don't want any stickage!  Don't go to the edge of the cookie sheets either, as the dough will expand significantly when baked.

Take the two oven racks and place them as close to each other as possible, centered in the middle of the oven. 

Bake the two cookies for approximately 20 minutes or, until the edges of the cookie are turning golden brown. 

Rotate the cookie sheets between the upper and lower racks a few times over the cook time so they both get even browning.

Place both cookie sheets into the refrigerator to chill for half an hour after the cookies are done baking. 

When you remove the cookies from the oven you'll probably notice that the center of the cookies will still be relatively molten.  Don't worry, this is par for the course when baking gigantic cookies.  Putting it in the fridge will take care of the molten bits.  The fat will solidify, and when you take it out, it will be right as rain.

After chilling is complete and the cookies have firmed up, carefully remove the cookies from the cookie sheets with a spatula, trying not to cause any cracks or breakage.

This is the best part - spread on the ice cream! 

I took a serrated edge knife and literally cut the rectangular ice cream container down the middle the long ways.  This gave me two nice size ice cream patties to spread onto the cookies, rather than having to scoop out all of the ice cream with a spoon. 

Use a rubber tipped spatula to spread the ice cream evenly around the cookie - work fast - the clock's ticking, the ice cream is melting, and things are just getting hotter each day due to global warming!

I've finished these giant ice cream cookie sandwiches with all kinds of toppers from cookie crumbles, to whip cream to strawberries to chocolate fudge.  Choose what you like best and serve it up.

*Note the regular ice cream cookie sandwiches in the background of the picture below - they're actually made with some pretty big cookies, but they look tiny compared to the whopper in the foreground.  Now that's a giant ice cream sandwich!

Enjoy!

 

Loves,

Mochiposh