Chocolate Chipped Brownies

December 20, 2010 by

On our last trip to Sam’s, I saw a box of cookie mix that inspired me to create this recipe. The cookie was basically part brownie and part chocolate chip cookie, assembled like a marble cake so that each cookie includes a little of each. I thought it would be easy enoug to create that on my own, using a few shortcuts of course. Here are Chocolate Chipped Brownies, the twentieth of my 25 Cookies of Christmas.

Ingredients

  • 1 box Brownie Mix, and ingredients listed on the package
  • 1 roll of Pillsbury Chocolate Chip Cookie Refrigerator Dough

Directions

  1. Preheat oven to temperature indicated on brownie mix.
  2. Prepare 13″ x 9″ pan according to the instructions on the brownie mix.
  3. Prepare batter for brownie mix according to directions, and pour into prepared pan.
  4. Chop chocolate chip cookie dough into chunks. Don’t worry abourt uniformity.
  5. Spread chunks over the brownie batter, and press down into batter.
  6. Bake and cool according to instructions on brownie mix box.

Variations

  • Rather than chocolate chip cookies, substitute peanut butter cookies.

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English Cookies

December 19, 2010 by

My great-grandmother (my mother’s mother’s mother) made this wonderful cookie and passed the recipe on. Her mother, Mary Brown, came across the ocean from somewhere in England to settle in the United States. We think that is where the name came from. English Cookies are the ninteenth of my 25 Cookies of Christmas.

Ingredients

  • 2 cups brown sugar
  • ¾ cup Crisco
  • 2 eggs (3 if small)
  • 3½ cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda dissolved in ½ cup cold coffee
  • 1 tsp. vanilla
  • 1 cup cooked raisins
  • 1 cup nuts (Optional)

Powdered Sugar Frosting

  • ½ box powdered sugar
  • 2 to 3 tbsp milk

Directions

  1. Preheat oven to 325 °F.
  2. Combine all ingredients and spread thin on two cookie sheets (jelly roll pans) with sides.
  3. Bake for 20 minutes.
  4. Cool completely on wire racks.
  5. When cool, ice with powdered sugar icing—Mix powdered sugar with enough milk to spread. Be careful not to use too much milk.
  6. Cut into squares.

Variations

  • To cook raisins, place raisins in saucepan and cover with water. Bring to a boil over medium heat. Remove from burner and allow to cool completely before adding to batter.
  • We cut these into fairly large, brownie-sized squares. I’ve cut them into smaller 1″ squares for a petit fours look. The smaller size is perfect for cookie exchanges.

Time Required: 30 minutes (plus cooling time)

Servings: about 40 cookies

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German Chocolate Cookie Bars

December 18, 2010 by

German chocolate cake converted to a cookie. German Chocolate Cookie Bars are the eighteenth of my 25 Cookies of Christmas.

Ingredients

  • 1 pkg German chocolate cake mix (any brand)
  • 1 stick butter or margarine, melted
  • 2 eggs, beaten
  • ½ cup chopped pecans
  • 1 cup shredded coconut
  • 1 container coconut pecan icing

Directions

  1. Preheat oven to 350°F.
  2. Cream eggs and butter.
  3. Add cake mix, and combine thoroughly.
  4. Stir in coconut and pecans.
  5. Drop spoonfuls of batter onto cookie sheet.
  6. Press a thumb into each cookie to make an indentation.
  7. Fill indentation with about a ½ tsp of coconut pecan icing.
  8. Bake 10 to 12 minutes.
  9. Cool on wire rack, and store in a tightly covered container.

Variations

  • Our family loves coconut and pecans so we include them in both the cookie and the icing. Omit the stir-ins from the cookies if you prefer.
  • Chop a bar of German Chocolate into small pieces and stir into the cookie batter (as you could stir in chocolate chips).

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Butter Pecan Cookies

December 17, 2010 by

Butter pecan is another family favorite, and this cookie creates the perfect taste in a snap. Butter Pecan Cookies are the seventeenth of my 25 Cookies of Christmas.

Ingredients

  • 1 pkg butter pecan cake mix (any brand)
  • 1 stick butter or margarine, melted
  • 2 eggs, beaten
  • 1 cup chopped pecans

Directions

  1. Preheat oven to 350 °F.
  2. Spray 13″ x 9″ pan with nonstick spray.
  3. Cream eggs and butter together.
  4. Add cake mix and pecans. Batter will be stiff.
  5. Drop spoonfuls onto cookie sheet, and press lightly with the back of spoon to flatten.
  6. Bake 10 to 12 minutes.

Time Required: 45 minutes

Servings: 3 to 4 dozen

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Triple Chocolate Brownies

December 16, 2010 by

I believe you can never have too much chocolate. Through a bit of experimentation, I created this incredibly rich brownie recipe. It works with any box brownie mix. Just choose your favorite and substitute as explained. If you like chocolate, you’ll be pleased with Triple Chocolate Brownies, the sixteenth of my 25 Cookies of Christmas.

Ingredients

  • 1 pkg brownie mix (any brand)
  • Hershey’s Chocolate Syrup
  • Eggs (per number on the box)
  • 1 12-oz. bag of semisweet chocolate chips

Directions

  1. Preheat oven to temperature indicated on brownie mix box.
  2. Spray 13″ x 9″ pan with nonstick spray.
  3. Put brownie mix in large mixing bowl.
  4. Follow instructions on brownie mix box, but replace all liquids with chocolate syrup (typically, water and oil).
  5. Stir in chocolate chips.
  6. Pour batter into prepared pan.
  7. Bake according to instructions on the box.
  8. Cool completely before cutting.

Variations

  • Stir in other favorites—peanut butter chips, nuts, and so forth..

Time Required: 45 minutes

Servings: 3 to 4 dozen

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Carrot Cake Cookies

December 15, 2010 by

We have a family weakness for carrot cake, so a cookie that mimics the taste of the decadent cake was a sure hit. Carrot Cake Cookies are the fifteenth of my 25 Cookies of Christmas.

Ingredients

  • 1 pkg carrot cake mix (any brand)
  • 1 stick butter or margarine, melted
  • 2 eggs, beaten
  • ½ cup chopped pecans or walnuts
  • 1 cup shredded carrots
  • 1 cup raisins
  • (optional) ½ cup shredded pineapple

Directions

  1. Preheat oven to 350 °F.
  2. Spray cookie sheets with nonstick spray.
  3. Combine cake mix, eggs, and butter.
  4. Stir in nuts, carrots, raisins, and, if desired, pineapple.
  5. Drop dough by spoonful onto prepared cookie sheet
  6. Bake 8 to 10 minutes.
  7. Cool on wire racks, and store in a tightly covered container.

Time Required: 25 minutes

Servings: 2 dozen

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Golden Oatmeal Bars

December 14, 2010 by

Oatmeal and raisins are meant to be together, and they are great partners in this cake-mix cookie recipe. My version includes raisins, and nuts, but you can easily make the cookie your own by varying the items you mix in. Golden Oatmeal Bars are the fourteenth of my 25 Cookies of Christmas.

Ingredients

  • 1 pkg yellow cake mix (any brand)
  • ½ cup brown sugar
  • ⅔ cup quick cooking oatmeal
  • 1 stick butter or margarine, melted
  • 2 eggs, beaten
  • ½ cup chopped pecans or walnuts
  • 1 cup golden raisins

Directions

  1. Preheat oven to 350°F.
  2. Spray 13″ x 9″ pan with nonstick spray.
  3. Bring water and raisins to a boil over medium heat, and then drain and allow to cool.
  4. Cream eggs and butter.
  5. Add cake mix, brown sugar, and oatmeal. Combine thoroughly.
  6. Stir in nuts and cooled raisins.
  7. Pour batter into prepared pan.
  8. Bake 30 to 35 minutes, until inserted toothpick comes out clean.
  9. Cool complete, and then cut into bars.
  10. Store in a tightly covered container.

Variations

  • Skip the step of boiling raisins if you like. The process makes the raisins plumper and juicier, but isn’t required.
  • Vary the stir-in ingredients to fit your preference. You can add your favorite nuts, chocolate chips, peanut butter chips, and so forth. Try stirring in a 1 tbsp maple syrup with the eggs and butter and adding cinnamon chips.

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Peanut Butter & Chocolate Chip Cookies

December 13, 2010 by

Today’s cake-mix cookie recipe is a chocolate delight—a chocolate cookie with chocolate chips, plus peanut butter and nuts. Delicious! Peanut Butter Chocolate Chip Cookies are the thirteenth of my 25 Cookies of Christmas.

Ingredients

  • 1 pkg chocolate cake mix (any brand)
  • 1 stick butter or margarine, melted
  • 1 egg, beaten
  • 1 cup chopped pecans or walnuts
  • ⅔ cup semisweet chocolate chips
  • ⅔ cup peanut butter chips

Directions

  1. Preheat oven to 350°F.
  2. Spray 13" x 9" pan with nonstick spray.
  3. Mix cake mix, melted butter and beaten egg thoroughly.
  4. Stir in nuts, chocolate chips, and peanut butter chips.
  5. Pour batter into prepared pan.
  6. Bake 30 to 35 minutes, until inserted toothpick comes out clean.
  7. Cool complete, and then cut into 24 bars.
  8. Store in a tightly covered container.

Variations

  • Increase the chips to as much as 1 cup each if desired.
  • Choose your favorite chocolate cake mix—chocolate fudge, red velvet, devil’s food. Whatever you prefer will work.

Time Required: 45 minutes

Servings: 24 bars

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Glazed Nut Bars

December 12, 2010 by

I’m a big fan of recipes that begin with a box of cake mix—so much so that I’m sharing a week of cake-mix cookies. I remember taking a batch of Glazed Nut Bars to put out with the coffee and tea on the morning I gave my presentation to the Southwest Virginia Writing Project many years ago. I figured why not put everyone in a good mood before I even started talking. It worked so well that one of the questions I was asked after my presentation was “What’s the recipe?” Glazed Nut Bars are the twelfth of my 25 Cookies of Christmas.

Ingredients

  • 1 pkg white cake mix (any brand)
  • ½ cup brown sugar
  • 1 stick butter or margarine, melted
  • 1 egg, beaten
  • 1 cup chopped pecans or walnuts
  • 1 12-oz. bag semisweet chocolate chips
  • ¼ cup water

Directions

  1. Preheat oven to 350°F.
  2. Spray 13" x 9" pan with nonstick spray.
  3. Mix cake mix and brown sugar.
  4. Add melted butter and beaten egg, mixing thoroughly.
  5. Reserve ¼ cup chocolate chips.
  6. Stir in nuts and remaining chocolate chips.
  7. Pour batter into prepared pan.
  8. Bake 30 to 35 minutes, until inserted toothpick comes out clean.
  9. Melt ¼ cup reserved chocolate chips with ¼ cup water, stirring to combine.
  10. While cookies still warm, top with chocolate glaze, spreading to cover completely.
  11. Cool complete, and then cut into 24 bars.
  12. Store in a tightly covered container.

Variations

  • The nuts can be omitted for a nice chocolate chip bar cookie.
  • The cookies can also be cut into 1" squares for a petit fours look.

Time Required: 45 minutes

Servings: 24 bars

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Brownie Bon-Bons

December 11, 2010 by

Here’s another tasty Girl Scout recipe that even kids can help you assemble. The bite-sized treats disappear fast, so you may want to double the recipe. Brownie Bon-Bons are the eleventh of my 25 Cookies of Christmas.

Ingredients

  • 1 pkg brownie mix (any brand)
  • 1 tbsp water
  • 1 egg
  • 20 chocolate kisses, unwrapped
  • (optional) Nonpareils, sugar crystals, crushed coconut, or other decorative toppings

Directions

  1. Preheat oven to temperature listed on the brownie box.
  2. Mix egg and water in a large bowl until combined. Do not overbeat.
  3. Add brownie mix and stir in. Batter will be thick.
  4. Form batter around chocolate kiss, ensuring kiss is completely enclosed in the dough.
  5. Roll in decorations, or dip just the top of the bon-bon into the decorations.
  6. Place on a cookie sheet.
  7. Bake 6 to 8 minutes, until brownie done. The cooking time will vary based on the size of bon-bons.
  8. Store in a tightly covered container.

Variations

  • Bon-bons can also be pressed into a Wilton Round Brownie Pop Mold, without decorative toppings.
  • Instead of decorative toppings, cool bon-bons complete and dip in a glaze made of 1½ cups powdered sugar and 2 to 3 tbsp milk. Add food coloring and a ½ tsp vanilla extract, if desired.
  • As another alternative to decorative toppings, Roll warm bon-bons in powdered sugar, cocoa, or cinnamon sugar.
  • I’m not sure there’s such a thing as too much chocolate, but if you like, try forming the brownie bon-bon around a large cherry or a mini marshmallow.

Time Required: 20 minutes

Servings: 20 cookies

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