Double Doozie Friday

Whew, what a week. Sunshine then rain, then sunshine, then rain rain rain. Warm, cold,hot,cold. What is it going to be like tomorrow? I'm not complaining really, I just want warm sunny days for a while. There is one good thing about rainy days. It's a great day to bake and get creative in the kitchen.
I know I fell behind on a cookie recipe for this week so I am going to give you a double whammy. I just got a new cookbook last night and I am so excited to try and share the recipes. WARNING!!! They are mostly chocolate recipes. Mmmmmmm!

Here is one recipe not from the new book. They are a no bake cookie. Just think Chunky Reese's Cup and you will be in heaven. Great for Easter too!

♥Peanut Butter Balls ♥

You will need a jelly roll pan and parchment paper for this one.

2 1/3 cups sifted confectioners' sugar,spooned in and leveled

1 cup graham cracker crumbs

1/2 cup (1 stick) butter, softened

3/4 cups chunky peanut butter

10 oz. semi-sweet chocolate chips

2 tsp. vegetable oil

2 cups salted peanuts, finely chopped

Directions:

1. In a large bowl, stir together the confectioners' sugar and graham cracker crumbs. Add the butter and peanut butter and work with a wooden spoon or your hands until thoroughly combined. Portion the dough into 60 1-inch balls and place them on parchment lined jelly roll pans.

2. Combine the chocolate and vegetable oil in a medium heat-proof bowl. Place the bowl over medium sauce pan filled with simmering water and slowly melt the chocolate, stirring occasionally.

When the chocolate is melted, remove it from the heat, but keep the bowl over the pot of water.

Place about 1/2 cup of the chopped peanuts in a low flat dish such as a pie plate.

3. Using a chocolate dipping fork or two pronged fork, dip one at a time in the melted chocolate. Tap the fork gently on the side of the bowl to help drain chocolate. The coating should be thin.

Roll the dipped cookie in the chopped peanuts and coat evenly. Remove the cookie with the fork and place it back on the jelly roll pan. Repeat.

* It is easier to roll the cookies in a small amount of peanuts. If the chocolate begins to get hard, place the pan back on the stove and heat until it thins to the proper consistency.

Let air dry on the cookie sheets.

Store in an airtight container, layered between sheets of wax paper and refrigerate up to three weeks. They may also be frozen.

The second recipe is from my new book. Are you ready for this?

♥Brownie Cookie Bites♥

1- 1/4 cups AP flour

1/2 tsp. baking powder

1/2 tsp. salt

1/3 c. butter, cut into pieces

2 oz. unsweetened chocolate, chopped

1 cup. granulated sugar

2 eggs

1 tsp vanilla

1/2 cup coarsely chopped walnuts or pecans

Preheat oven to 350 degrees.

Directions:

In small bowl, combine flour, baking powder,and salt. In medium microwave safe bowl , melt butter and chocolate. Stir in sugar. Add eggs,and vanilla, mix well. Add flour mixture; mix until blended. Stir in nuts. Drop rounded teaspoons on an un-greased cookie sheet. (use bakers joy or parchment paper just to be safe)

Bake 8-10 minutes. Cool Completely on wire rack.

YummY!!

I hope you enjoy the recipes this week! If you have any questions about ingredients or supplies just email me here The Cookie Girl