Gift someone pre-made dough so the recipient can bake cookies up fresh. Photo courtesy America’s Dairy Farmers.
Butter Cookie Recipes
Page 3: North Pole Cookie Dough
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North Pole Cookie Dough
Studded with chocolate chunks, nuts and
marshmallows, buttery chocolate cookie dough
makes fresh-baked cookies a fast and easy
cinch for the lucky people on
your gift list. Gift tip: This unique idea is the
perfect hostess gift. Consider
presenting it in disposable
pint-sized containers. You can find
them online or you can simply
snag a few from your local ice
cream shop. Just don’t forget
to add a festive tag with
baking instructions. Recipe yields three “pints”
of dough or 2 dozen cookies
- 1-1/2 cups semi-sweet chocolate chips
- 1-2/3 cups flour
- 1/3 cup unsweetened cocoa powder
- 1-1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1/2 cup dark brown sugar, packed
- 1/2 cup sugar
- 1-1/4 teaspoons pure vanilla extract
- 2 large eggs
- 1 cup semi-sweet chocolate chunks
- 1 cup roasted almonds or toasted walnuts, roughly chopped
- 1-1/2 cups mini marshmallows
- Place 1-1/2 cups chocolate chips in microwave-safe dish. Microwave 30
seconds on high, stir and continue to microwave in 10- to 20-second intervals,
stirring after each, until chocolate is melted and smooth. Set bowl aside and
cool to room temperature.
- In medium bowl, whisk together flour, cocoa powder, baking soda and salt. In
large bowl, beat butter and both sugars using electric mixer until light and fluffy.
- Add melted, cooled chocolate and vanilla, blend until fully incorporated. Add eggs,
one at a time, beating well after each addition.
- Add flour mixture slowly; mixing
until incorporated. Fold in chocolate chunks, nuts and mini marshmallows.
- Fill pint containers with cookie dough and refrigerate up to 4 days or freeze up
to 1 month. When giving as a gift, attach following baking instructions:
- Preheat oven to 350°F. Drop dough by rounded tablespoons, or using small
cookie scoop, onto parchment-lined baking sheets, about 1 inch apart. Flatten
dough slightly using back of spoon. Bake 10 to 12 minutes, until edges are
lightly cracked but centers are still soft.
Remove from oven and cool slightly on baking sheet before transferring
cookies to wire rack to cool completely.
Continue To The Next Recipe: Peppermint Whoopie Pies
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