Chocolate chip cookie, chocolate snap cookie, and flourless peanut butter cookie. All easy to make recipes and all yummy to eat!
Besides the three kings of cookies, shortbread, gingerbread, and sugar cookies, there are a few more cookie recipes that have made their way into American homes as a stable classic. Everyone has their favorite versions of these recipes. Here are mine.
Chocolate snaps are simple and delightful. An easy snap cookie recipe that’s sure to please every chocolate lover with it’s evolving flavors that change exquisitely from a powerful, robust chocolate to a warm, lingering cocoa. Like most snap cookies, chocolate snaps are a diverse recipe. They can be served as basic drop cookies, chilled and rolled out to use with cookie cutters, or mixed with chocolate chips to make them even more delectable.
Chocolate chip cookies are an American favorite. They’re right up there with apple pie. But, everyone’s looking for a good chocolate chip cookie that’s not loaded with all the sugar, while still maintaining that classic taste and allure of a comfort food. This chocolate chip cookie recipe is low sugar, originally developed with people with diabetes in mind, but surprises the senses with it’s rich taste and light crispiness.
Peanut butter cookies are an all-time favorite in most households. This recipe does away with the flour, making them easier to make while really bring out the flavor of the peanut butter so it can explode in your mouth. They’re also so easy that they make a great first recipe for young children just learning to cook in the kitchen!
Chocolate Snap Cookie
1/2 cup butter
1 cup sugar
1 teaspoon vanilla
1 1/2 cups all purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 325. Line cookie sheets with cooking parchment, or lightly grease.
With wire whisk, electric beater, or stand mixer combine butter,sugar, egg, and vanilla. Whip until fluffy.
In medium bowl sift together flour, cocoa, baking powder, baking soda, and salt. Add dry mixture to wet mixture, beat well, scraping down sides, until color and texture is uniform and a crumbly dough has formed.
Measure out by spoonful, then use hands to form dough into balls. Place on parchment about 1 inch apart. Give each cookie a slight press with thumb.
Bake in 325 degree oven for 12-15 minutes, or until risen and firm. Cool on wire racks. Recipe makes about 36 chocolate snap cookies.
Note: To use as a cutter recipe, divide chocolate cookie dough into 2 balls, flattened, and wrapped in plastic. Chill in refrigerator for at least 2 hours, or over night. Work with rolling pin to soften. Use lightly floured surface and cutters. Bake on parchment, or let cookies cool 5-10 minutes on cookie sheet before removing to racks.
Low-Sugar Chocolate Chip Cookie
1 1/4 cups all purpose flour
1 cup dry instant oatmeal
1/3 cup sugar
1/3 cup light brown sugar
1/2 cup butter or shortening
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla
1/2 bag of bittersweet chocolate chips
Preheat oven to 375 degrees F. Line cookie sheets with parchment or lightly grease.
In medium bowl combine flour, oatmeal, baking soda, and salt. Set aside.
In large bowl or bowl of stand mixer, combine butter, sugar, brown sugar, eggs, and vanilla. Whip until fluffy. Slowly add dry mixture, beat well. Add in chocolate chips. With electric mixer or stand mixer whip on medium-high for 1 minute, or until chocolate begins to color dough.
Drop by spoonful onto parchment about 2 inches apart. Bake in 375 degree oven for 12-15 minutes, or until brown. Recipe makes about 24 low-sugar chocolate chip cookies cookies.
Flourless Peanut Butter Cookie
1 cup peanut butter
1 cup sugar
1 large egg
Preheat oven to 350 degrees F. Line cookie sheets with parchment or leave bare.
In large bowl, combine all ingredients. Mix well, or until crumbly dough with an even color forms.
Drop by rounded spoonfuls about 2 inches apart onto parchment. Press down with fork to form hatch marks, until about 1/2-3/4 inch thick.
Bake in 350 degree oven for 8-10 minutes, or until peanut butter cookies just start to brown on top. Let cool on cookie sheet for 2 minutes, then move to wire racks.
Recipe makes about 24 peanut butter cookies.
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