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Recipe Swap, Round 2 - Submit Party Cookie Recipes TODAY!
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Chris_WebMD_Staff posted:




The second week of our Cookie Recipe Swap is here, and this time we're looking for party cookies!

Proceed at your own risk! Cookies this week should personify not only pretty to look at shapes, textures and colors but must include decadent ingredients like chocolate, full-fat dairy products (that means butter), or plenty of sugar (brown, white or both). They can be decorated, cut-outs, drops, bars or any other shape you can think of. But they must be guilt-inducing. Oh, pictures please!


Don't forget that if you're sharing a recipe from another site, please be sure to include the source and the link.


Just like last week, we've got a surprise for one lucky party cookie submitter. Stay tuned!

We look forward to seeing your recipes and trying them out! Yum.


Chrissy~
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Fibrosarah responded:
Where is the link for the recipes? Although I may be just missing it somewhere. Thanks
 
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Fibrosarah replied to Fibrosarah's response:
OK, I found the link under healthy! Enjoy the holidays!
 
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Chris_WebMD_Staff replied to Fibrosarah's response:
No link needed, please share your recipe right here.
:) This week we are asking for a more fun and fattening cookie if you will. Last week was a bit more healthy. :)
Chrissy~
 
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merin1504 responded:
Chocolate Covered Cherry Cookies Ingredients:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 cup butter, room temperature
  • 1 cup granulated sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 1 (10 ounce) jar maraschino cherries, drained, reserve juice
  • 1 (6-ounce) package semisweet chocolate chips
  • 1/2 cup sweetened condensed milk
Preparation: In a large bowl, combine flour, cocoa powder, salt, baking powder and soda, blending well; set aside. In a mixing bowl, beat together butter or margarine and sugar on low speed until fluffy. Add egg and vanilla; beat well. Gradually add dry ingredients to the creamed mixture; beat until smooth and well blended. With hands, shape dough into 1-inch balls; place on ungreased baking sheet. Press down center of dough with thumb. Drain Maraschino cherries well, reserving juice. Place a cherry in the center indention of each cookie.In small saucepan combine chocolate pieces and sweetened condensed milk; heat over low heat until chocolate is melted. Stir in 1 tablespoon plus 1 teaspoon of the reserved cherry juice. Spoon about 1 teaspoon of the topping over each cherry, spreading to cover cherry. If frosting seems too thick, thin with a little more cherry juice. Bake at 350° for 10 minutes, or until done. Remove to wire rack to cool.
Makes 3 to 4 dozen cookies.
 
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merin1504 replied to Chris_WebMD_Staff's response:
German Chocolate Thumbprint Cookies

Ingredients
  • Topping:
  • 1 cup white sugar
  • 1 cup evaporated milk
  • 1/2 cup butter
  • 1 teaspoon vanilla extract
  • 3 egg yolks, beaten
  • 1 1/2 cups flaked coconut
  • 1 1/2 cups chopped pecans
  • Cookie:
  • 1 (18.25 ounce) package German chocolate cake mix
  • 1/3 cup butter, melted
Directions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a heavy 2 quart saucepan, combine sugar, milk, 1/2 cup butter, vanilla and egg yolk. Blend well. Cook over medium heat for 10 to 13 minutes or until thickened and bubbly. Stir frequently. Stir in coconut and pecans. Remove from heat and cool to room temperature.
  3. Reserve 1 1/4 cups of the topping mixture and set aside. In a large bowl, combine cake mix, melted butter and remaining topping mixture. Stir by hand until thoroughly moistened. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Using your finger, make an indention in center of each ball. Fill each indention with 1/2 teaspoon of reserved topping.
  4. Bake for 10 to 13 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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merin1504 responded:


Dark Chocolate Oatmeal Cookies

Ingredients
  • 3/4 cup all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons steel-cut oats
  • 1/4 cup semisweet chocolate chips
Preheat oven to 350°F. Butter large rimmed baking sheet.

Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add sugar and vanilla; beat until blended. Add flour mixture and beat until moist clumps form. Mix in oats with spatula until evenly distributed (dough will be very firm).

Add chocolate chips and knead gently to blend.
Using moistened palms, shape 1 generous tablespoon dough into ball. Place on prepared sheet; flatten to 2-inch round. Repeat with remaining dough, spacing rounds about 2 inches apart.


Bake cookies until center is slightly firm and top is cracked, about 14 minutes. Cool on sheet.
 
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merin1504 replied to merin1504's response:
Forgot to add that this came from Epicurious.com

http://www.epicurious.com/recipes/food/views/Dark-Chocolate-Oatmeal-Cookies-109497
 
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merin1504 responded:
I haven't made these myself, but oh my gosh they look amazing. Martha Stewart does it again.



Chocolate Pistachio Cookies

IngredientsMakes 15
  • 1/2 cup sugar
  • 2 large egg yolks, lightly beaten
  • 3 ounces semisweet chocolate, melted and cooled
  • 4 ounces salted shelled pistachios (about 1 cup), ground to a paste in a food processor
  • 1 large egg white
  • 1/8 teaspoon pure vanilla extract
  • Pinch of coarse salt
  • 6 ounces bittersweet chocolate, chopped
  • 1 tablespoon vegetable shortening
  • For the garnish: slivered, unsalted, shelled pistachios (optional)
Directions
  1. Make filling: Bring 1/4 cup sugar and 1/4 cup water to a simmer in a small saucepan over medium heat, stirring until sugar has dissolved; set aside.

  2. Put egg yolks in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk by hand until yolks are warm to the touch, about 2 minutes. Fit mixer with the whisk attachment. Mix yolks on medium speed; pour in sugar syrup. Raise speed to high; mix until mixture is cool and fluffy, about 3 minutes. Reduce speed to medium; drizzle in melted chocolate. Refrigerate until firm, about 45 minutes.
  3. Make cookies: Put pistachio paste and rest of sugar in the clean bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth. Mix in the egg white, vanilla, and salt.

  4. Preheat oven to 350 degrees. Transfer dough to a pastry bag fitted with a small (about 1/4 inch) plain round tip (such as Ateco #10). Pipe 1-inch rounds onto a baking sheet lined with parchment paper, spacing about 1 inch apart.

  5. Bake cookies until firm and golden around edges, about 10 minutes. Transfer on parchment to a wire rack, and let cool completely.

  6. Place cookies, bottom sides up, on a wire rack set over a baking sheet. Spread 1 to 1 1/2 teaspoons chocolate filling on bottom of half of the cookies. Sandwich with remaining cookies. Freeze 1 hour.
  7. Make glaze: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally. Remove from heat. Add shortening; stir until combined. Let cool, stirring, until mixture is lukewarm.

  8. Using a chocolate fork or regular fork, hold 1 cookie at a time above bowl of chocolate glaze. Spoon glaze over cookie, letting excess drip back into bowl. Transfer to a wire rack set over a baking sheet. Garnish with slivered pistachios. Refrigerate until set, 5 minutes. Cookies can be refrigerated in single layers in airtight containers up to 3 days.

    Read more at Marthastewart.com: Chocolate-Pistachio Cookies - Martha Stewart Recipes
 
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momtobegrunden responded:


Peanut Butter Cup Bars

BASE
  • 1 (15.5 oz.) package Pillsbury® Supreme Chocolate Chunk Brownie
  • 1/4 cup Crisco® Pure Vegetable Oil
  • 3 tablespoons water
  • 1 large egg

  • FILLING
  • 1 1/2 cups Jif® Creamy Peanut Butter
  • 1 1/2 cups powdered sugar

  • TOPPING
  • 2 cups (12 oz. pkg.) semi-sweet chocolate chips
  • 1/4 cup Jif® Creamy Peanut Butter
  • 1/4 cup chopped Jif® Dry Roasted Peanuts
  • 1 (1.63 oz.) package (1/3 cup) candy coated peanut butter pieces

  • HEAT oven to 350°F. Spray bottom only of a 13 x 9-inch pan with no-stick cooking spray. Prepare brownie mix as directed on package using oil, water and egg. Spread batter in greased pan.

    BAKE 17 to 22 minutes or until edges are set. DO NOT OVERBAKE. Cool 45 minutes or until completely cooled. Freeze brownie base 20 minutes for easier spreading of filling.

    COMBINE 1 1/2 cups peanut butter and powdered sugar in small bowl; blend well. Spread over cold brownie base.

    MELT chocolate chips in small saucepan over low heat, stirring frequently. Add 1/4 cup peanut butter; mix well. Spread over bars. Sprinkle top with peanuts and candies. Score bars to make 36 pieces. Refrigerate 45 minutes or until chocolate is set. Store covered at room temperature. Cut bars using scored lines as a guide.

    This recipe came from: http://www.crisco.com/Recipes/Details.aspx?recipeID=2297&loc=7
    [br>
     
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    NZkiwikiwi replied to Chris_WebMD_Staff's response:
    They may not look Chrimassy, but were made by my mother only at Christmas time. They are simple but delish!

    Shortbread Cookies

    1 pound butter (use ½ margarine)
    1 cup dark brown sugar
    4 cups flour

    Cream butter/margarine and sugar together. Add flour.

    Chill dough.

    Roll in balls the size of walnut. Press whole pecan on top.

    Bake 20 minutes @ 325 degrees.
     
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    Chris_WebMD_Staff replied to NZkiwikiwi's response:
    Guest Judge — Foodily.com!

    Hey food-enthusiasts, there are some exciting new things going on at WebMD!
    Along with our favorite party cookie recipes swap we've launched a new recipe newsletter called The Daily Bite. WebMD has partnered with Foodily.com, one of the most robust recipe aggregators on the web to bring you tons of their very best recipes. You'll get everything from gluten-free pumpkin scones with maple nutmeg icing (http://www.webmd.com/food-recipes/pumpkin-scones-with-maple-nutmeg-icing) to hearty coconut flour apple cake (Coconut Apple Cake ). There's something to thrill everyone's taste buds.

    Foodily.com knows their desserts, so who better to judge this week's cookie recipe swap? Submit your most decadent cookie recipe today and the editors at Foodily.com will be choosing the best ones. We'll then be featuring them in a WebMD newsletter in the next few weeks! That's cookie stardom!
    In the meantime, here's a tidbit from Foodily's great cooks that's sure to please a cookie crowd. Enjoy!

    Espresso-Chocolate Shortbread Cookies
    From: Smitten Kitchen
    Adapted from Baking: From My Home to Yours
    Makes 42 cookies
    1 tablespoon instant espresso powder
    1 tablespoon boiling water
    2 sticks (8 ounces) unsalted butter, at room temperature
    2/3 cup confectioners' sugar
    1/2 teaspoon pure vanilla extract
    2 cups all-purpose flour
    4 ounces bittersweet chocolate (plain, or a toffee variety), finely chopped, or 3/4 cup store-bought mini chocolate chips
    Confectioners' sugar, for dusting (optional)
    1. Dissolve the espresso in the boiling water, and set aside to cool to tepid.
    2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners' sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla and espresso, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don't work the dough much once the flour is incorporated. Fold in the chopped chocolate with a sturdy rubber spatula.
    3. Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that's 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn't cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.
    4. Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
    5. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.
    6. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale—they shouldn't take on much color. Transfer the cookies to a rack.
    7. If you'd like, dust the cookies with confectioners' sugar while they are still hot. Cool the cookies to room temperature before serving.
    Chrissy~
     
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    KOOPERSMOM replied to merin1504's response:
    This recipe sounds really good to me, but I can not see the measurements! They are all cut off on my computer. Same with the recipe below. Can you try to re-post it???
     
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    Chris_WebMD_Staff replied to KOOPERSMOM's response:
    Espresso-Chocolate Shortbread Cookies
    1 tablespoon instant espresso powder
    1 tablespoon boiling water
    2 sticks (8 ounces) unsalted butter, at room temperature
    2/3 cup confectioners' sugar
    1/2 teaspoon pure vanilla extract
    2 cups all-purpose flour
    4 ounces bittersweet chocolate (plain, or a toffee variety), finely chopped, or 3/4 cup store-bought mini chocolate chips
    Confectioners' sugar, for dusting (optional)
    1. Dissolve the espresso in the boiling water, and set aside to cool to tepid.
    2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners' sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla and espresso, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don't work the dough much once the flour is incorporated. Fold in the chopped chocolate with a sturdy rubber spatula.
    3. Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that's 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn't cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.
    4. Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
    5. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.
    6. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale—they shouldn't take on much color. Transfer the cookies to a rack.
    7. If you'd like, dust the cookies with confectioners' sugar while they are still hot. Cool the cookies to room temperature before serving.
    Chrissy~
     
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    Chris_WebMD_Staff replied to Chris_WebMD_Staff's response:
    That better? let me know please :)
    Chrissy~


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