Chocolate chip cookie recipes

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1. Chocolate Peanut Butter Squares

“An easy homemade version of the famous peanut butter cup candies.”  Original recipe yield: 3 dozen.

Ingredients:

– 1 cup butter
– 4 cups confectioners’ sugar
– 2 cups peanut butter
– 1 1/2 cups graham cracker crumbs
– 1/2 cup butter
– 1 cup semisweet chocolate chips

Directions:

– Melt 1 cup butter or margarine over low heat.
– Remove from heat and stir in confectioners’ sugar, peanut butter and graham cracker crumbs.
– Spread mixture in a jelly roll pan.
– Pat down evenly.
– To Make Topping: Melt together 1/2 cup butter or margarine with 1 cup chocolate chips.
– Spread this mixture over peanut butter mixture.
– Refrigerate 1/2 hour.
– Cut into squares.

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2. Choco-coconut Bars

“This recipe is very similar to the Mounds candy bar. With few ingredients, it is surprisingly easy to make.”  Original recipe yield: 3 dozen.

Ingredients:

– 5 ounces sweetened condensed milk
– 1 teaspoon vanilla extract
– 2 cups confectioners’ sugar
– 14 ounces flaked coconut
– 4 cups semisweet chocolate chips

Directions:

– Blend the condensed milk and the vanilla together in a bowl.
– Add the powdered sugar a little at a time, blending each time until smooth.
– Stir in the coconut.
– You should have a firm mixture.
– Pat the mixture into a greased 9 x 13 inch pan and chill until firm.
– Place the chocolate chips in a microwave-safe bowl and heat on high 1 minute at a time, stirring after each minute, until melted.
– Remove the pan from the refrigerator and cut the coconut mixture into 1 x 2 inch bars.
– Set each bar on a fork and dip into the chocolate, completely coating the bar.
– Let excess drip off, then set on waxed paper.
– Repeat for each bar.
– Bars will take several hours to air-dry; if you are in a hurry you can refrigerate the bars for about 30 minutes.

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3. Double Chocolate Crumble Bars

“These top-rated bars are reminiscent of rocky road candy.”  Original recipe yield: 2 1/2 dozen.

Ingredients:

– 3/4 cup all-purpose flour
– 2 tablespoons unsweetened cocoa powder
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup butter
– 3/4 cup white sugar
– 2 eggs
– 1 teaspoon vanilla extract
– 2 cups miniature marshmallows
– 1 cup semisweet chocolate chips
– 1 cup peanut butter
– 1 1/2 cups crisp rice cereal

Directions:

– Preheat oven to 350 degrees F (175 degrees C).
– Grease a 9×13 inch baking pan.
– In a small mixing bowl combine flour, cocoa, baking powder and salt.
– In a large bowl cream butter and sugar; beat in eggs and vanilla.
– Stir flour mixture into the creamed egg mixture. Spread batter into the greased 9×13 inch pan.
– Bake for 15 to 20 minutes.
– Sprinkle marshmallows over top of the baked bars; bake 3 minutes more. Cool.
– Place chocolate chips and peanut butter in a microwave safe bowl.
– Melt chocolate chips and peanut butter in a microwave on high until melted together.
– Cook one minute at a time, stirring after each minute.
– Stir cereal into the chocolate mixture.
– Spread the chocolate mixture over the cooled bars.
– Chill, cut into bars and refrigerate.

Enjoy!

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Chocolate chip cookies recipes

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1. Almond Chocolate Coconut Cookies

Ingredients:

– 1 cup butter
– 1 1/2 cups white sugar
– 1 1/2 cups brown sugar
– 4 eggs
– 4 teaspoons vanilla extract
– 4 1/2 cups all-purpose flour
– 2 teaspoons baking soda
– 1 teaspoon salt
– 5 cups semisweet chocolate chips
– 2 cups flaked coconut
– 2 cups chopped almonds

Directions:

– Preheat the oven to 375 degrees F (190 degrees C).
– Grease cookie sheets.
– In a large bowl, cream together the butter, white sugar and brown sugar until smooth.
– Beat in the eggs, one at a time, then stir in the vanilla.
– Combine the flour, baking soda and salt, stir into the creamed mixture until well blended.
– Finally, stir in the chocolate chips, coconut and almonds.
– Drop by rounded spoonfuls onto the prepared cookie sheets.
– Bake for 8 to 10 minutes in the preheated oven.
– Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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2. Almond Coconut Chocolate Cookie Balls

Ingredients:

– 2 (1 ounce) squares unsweetened chocolate
– 1 (14 ounce) can sweetened condensed milk
– 3 cups flaked coconut
– 1 teaspoon vanilla extract
– 1 pinch salt
– 1 cup whole almonds

Directions:

– Preheat oven to 350 degrees F (175 degrees C).
– Line a baking sheet with parchment paper.
– In the top half a double boiler melt the chocolate and condensed milk, stirring frequently.
– Pour the melted chocolate mixture over the coconut.
– Stir in the vanilla and salt. Mix well until the coconut is completely coated.
– Drop dough by teaspoonfuls onto the prepared baking sheet.
– Press one whole almond into the top of each cookie.
– Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes.
– Check at 8 minutes as the bottoms tend to burn easily.
– Remove from oven and cool.

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3. Babe Ruth Bars

Ingredients:

– 1 cup peanut butter
– 1 cup white corn syrup
– 1/2 cup packed brown sugar
– 1/2 cup white sugar
– 6 cups cornflakes cereal
– 1 cup semisweet chocolate chips
– 2/3 cup peanuts

Directions:

– In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar.
– Cook stirring occasionally until smooth.
– Remove from heat and quickly mix in the cornflakes, chocolate chips and peanuts until evenly coated.
– Press the entire mixture gently into a buttered 9×13 inch baking dish.
– Allow to cool completely before cutting into bars.

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4. Candy Bar Bars

Ingredients:

– 2/3 cup butter
– 1 cup packed brown sugar
– 1 tablespoon vanilla extract
– 1/2 cup light corn syrup
– 4 cups quick cooking oats
– 1 cup semisweet chocolate chips
– 2/3 cup crunchy peanut butter

Directions:
– Preheat oven to 350 degrees F.
– Lightly grease a 9″ x 13″ pan.
– In a large mixing bowl, cream the butter and sugar together.
– Mix in the vanilla, corn syrup and oats.
– Pat this dough into the greased pan. Bake for 15-16 minutes (don’t over bake).
– Meanwhile, over low heat melt together the chocolate chips and peanut butter.

Allow the cookie base to cool slightly, and then spread the chocolate peanut butter mixture on top.

Cool completely and cut into bars.

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