The Milk and Cookie Shot

"Cookie Cups",Inspired by Dominique Ansel's Cookie Shots By Brandi Milloy

Dominique Ansel, a French pastry chef and owner of Dominique Ansel Bakery in New York City, has amazed  the pastry  world  with one of  his  new  creations:  The Cookie Shot.

 It  is basically  a chocolate  chip  cookie  cup,  with  vanilla  milk  poured  into it.  Although  it  is  only  available  in  his New York City bakery, POPSUGAR  has  successfully  created  their  own  concept  of  it  so   that  we  are  able  to  enjoy  the  next  best  thing.

Ingredients:

For  the cookies:

• 1 cup shortening
• 1/3 cup of granulated sugar
• 1/2 cup of light-brown sugar
• 1 large egg yolk
• 2 teaspoons of vanilla extract
• 2 cups of all-purpose flour, sifted
• 1/2 a teaspoon salt
• 1 cup of mini chocolate chips

For  the cookie shots:

• 1 cup dark-chocolate candy melts
• 1 & a half cups milk
• 1 & a half  teaspoons vanilla extract

Directions:

1. Preheat oven to 350°F. Grease the molds of a popover pan.
2. In a large bowl, cream together the shortening and brown and granulated sugars. Add the egg yolk and vanilla extract, and mix until completely incorporated. Gradually add the flour and salt, and mix until completely incorporated. Add the mini chocolate chips, and mix together until evenly distributed. The dough should be a little crumbly at this point.
3. Form the cookie shots inside the molds, making the walls of the cookie shot about 1/4 inch thick. Chill for 20 to 30 minutes before baking.
4. Bake for about 20 minutes or until the cookies just start to brown. Remove from the oven, and let cool completely.
5. Melt chocolate candy melts, and then pour the melted chocolate into the well of each cookie. Let it sit for a minute, and then pour the excess chocolate back into the pan. Chill cookie shots until the chocolate has set.
6. Mix together milk and vanilla extract, and serve inside each cookie shot..

For more information and watch the tutorial video, please press this to be directed to the source.

Emoji Cookies

 How To Make Emoji Cookies

Now...

Let's just say that,

if we were to mix...

Emojis...

with Cookies?

And what DO we get?  

EMOJI COOKIES!!! 

Shown below is a tutorial video uploaded by Rosanna Pansino on youtube, this video shows you the steps needed to make your Emoji Cookies!

Hershey’s Peanut Butter Blossom Cookies

How to make Hershey’s Peanut Butter Blossom Cookies


Ingredients:

- 48 HERSHEY’S KISSES Brand Milk Chocolate,
- ½ cup of shortening,
- ¾ cup of REESE’S Creamy Peanut Butter,
- 1/3 cup of granulated sugar, 
- 1/3 cup of packed light brown sugar with 1 egg,
- 2 tablespoons of milk, 
- 1 teaspoon of vanilla extract,
- 1-1/2 cups of all-purpose flour, 
- 1 teaspoon of baking soda,
- 1/2 teaspoon of salt,
- 1/3 cup of additional granulated sugar for rolling.


Directions:

1. Heat the oven to 375*F. Remove the wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until it is well blended. Add 1/3 cup of granulated sugar and brown sugar, then beat it until it's fluffy . Add an egg, milk and vanilla and beat it well. Stir together the flour, baking soda and salt, gradually beating it into peanut butter mixture.

3. Shape the dough into 1-inch balls. Then roll it in granulated sugar, and if desired, place it on a greased cookie sheet.

4. Bake it for 8-10 minutes or until it is lightly browned, depending on it's size. Immediately press a kisses chocolate into center of each freshly baked cookie. The cookie will crack around edges.Remove from cookie sheet to wire rack. Cool it completely. Makes about 48 cookies.

5. Enjoy it after it cools down!

For more information, feel free to visit the Hershey's Kitchen website.
Please click this to be directed to the source.

Peanut Butter Cookies

How To Make Peanut Butter Cookies

INGREDIENTS:

2 cups peanut butter 2 cups white sugar 2 eggs

2 teaspoons baking soda 1 pinch salt 1 teaspoon vanilla extract

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2.	In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
3.	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.

Iced Pumpkin Cookies

How To Make Iced Pumpkin Cookies

INGREDIENTS :

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup butter, softened

• 1 1/2 cups white sugar

• 1 cup canned pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract 

 

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Big, Fat, Chewy, Choco Chip Cookies

How To Make Big, Fat, Chewy Chocolate Chip Cookies By Christy Denney

Forms of Ingredients needed :

Refrigerated
1-Egg,
1-Egg Yolk,

Baking & Spices 
2 cups of all-purpose flour,
1/2 a teaspoon of baking soda,
1 pack of brown sugar packed,
2 cups of chocolate chips (semisweet),
1/2 a teaspoon of salt,
1 tablespoon of vanilla extract,
1/2 a cup of white sugar.

Dairy
3/4 cup of unsalted butter.


Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper.

2. Sift together the flour, baking soda and salt; set aside.

3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. If your butter was still hot when you added it your dough may be really wet at this point. Let it rest at room temperature for a couple of minutes if this is the case and then it will be cool enough to scoop into cookies.

4. Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet (Or just put a dang ball of dough on the cookie sheet and roll it taller than wider!). Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.

5. Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.

6. Enjoy! 


For more information, feel free to visit Christy Denny, or better known as "the-girl-who-ate-everything", on her website. Please click here for the link.

Soccer Ball Cookies

How To Make Soccer Ball Cookies

"Soccer? Cookies? Sure thing!" :D

Tools required are:

• 2 cups of butter, softened,
• 2 cups of granulated white sugar,
• 6 cups of all-purpose flour,
• 3 teaspoons of baking powder,
• 2 large eggs,
• 2 teaspoons of vanilla extract (or desired flavoring- such as almond),
• And 1 teaspoon of salt!

Here are the following steps for your quest!

1. In a large bowl, use an electric mixer to cream butter and sugar until they are light and fluffy! Add eggs and vanilla then mix it well. Whisk together dry ingredients in a bowl, and add a little from time to time to butter up the mixture! Mix it well until the flour has completely incorporated and the dough comes together.

2.Cover and chill the mixture for 1 to 2 hours!

3. Preheat it in the oven up to 350 degrees ferenhite. Make sure to let your oven preheat for at least half-an-hour before baking any of the cookies!

4. Roll them to your desired thickness and cut them into the ideal shapes. Then bake them on ungreased baking sheet for 8 to 10 minutes, or until they start to turn brown around the edges. Just remember, "the thicker the cookie, the longer it takes!"

5. Remove the cookies from the oven with the help of a spatula and let them cool on wire racks.

6. Lastly, ENJOY!!!