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Old 10-10-2007, 02:33 PM   #1
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ISO different cookies!

Hello all!

I'm looking for a few creative cookie recipes to try out this weekend. A bunch of people are getting together and I said I'd bake. Since I'll have to transport whatever I make and keep it looking good, I figured cookies would be the way to go. In searching for recipes to use, I decided I need to branch out and try something I haven't done before!

I make chocolate chip cookies and snickerdoodles all the time. I've also done oatmeal cookies and these whipped shortbread things with cherries in the middle. Sugar cookies too, of course. I've made more creative cookies as well, but I can't think of what kinds off the top of my head.

So here's where you come in! I need suggestions for cookies that are "different" - not the standards of the cookie world, but also not so out there as to put people off. They should also be relatively simple to make since I'm not sure I'll have a lot of time.

Anyone got ideas? Thanks so much!



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Old 10-10-2007, 02:38 PM   #2
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Cafe Mocha cookies. Also search for New Favorites by Alix.

The other place I would look is that Virtual cookie swap thread by Chef June. Its a sticky in the cookie section. Theres a bunch of yummy fast ones there.

If you're pressed for time. Do the brown sugar shortbread ones I posted in there. They are quick, easy to transport and killer good.

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Old 10-10-2007, 02:40 PM   #3
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Funny that you mention the cookie swap thread - I was JUST there! Definitely some great ideas in that thread. Mmm, those cafe mocha cookies sound awesome :D Thanks!
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Old 10-10-2007, 02:48 PM   #4
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I found a recipe for lemon cream cheese cookies that looks decent. Looks fairly quick too. Maybe I'll make that as well as something a little more rich, like the cafe mocha cookies or something heavily chocolate-based. I'm still open to suggestions!
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Old 10-10-2007, 03:29 PM   #5
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Cherry Chocolate Chunk Cookies

2 1/2 C Flour
1 tsp Baking Soda
1/2 tsp Salt
1 C Butter, softened
1 1/4 C Sugar
2 Eggs
1 tsp Almond Extract
1 C Cherry Pie Filling
1 C Semi-Sweet Chocolate Chips
1 C Walnuts - coarsely chopped

Preheat the oven to 375 F.

Combine the flour, baking soda and salt in a small mixing bowl.

In a large mixing bowl, combine the butter and sugar until lightly fluffy, about one minute.

Add the eggs one at a time and beat for 30 seconds after each addition. Add the almond extract and continue to beat until well blended. About 20 seconds.

Add the dry ingredients a quarter at a time, beating after each addition until well mixed, about 40 seconds.

Add the pie filling, chips and nuts. Mix until just blended.

Drop the dough in rounded teaspoonfuls onto an ungreased cookie sheet. Bake until lightly browned, 9-11 minutes.

Cool for 2 minutes on the baking sheet then remove to a wire rack.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 10-10-2007, 05:10 PM   #6
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Puffy Stars/Snowflakes Dipped in Chocolate

Use a snowflake, star, heart or any shape cookie cutter you like & cut thawed frozen puff pastry sheets. Bake in a 400 degree F oven about 10 minutes or until golden. Lightly dip tops of pastries into melted white or dark chocolate. Add a little sparkle by sprinkling with sugar.


I have a recipe for chocolate-covered coffee bean cookies & black & whites. If you're interested, let me know.
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Old 10-10-2007, 05:41 PM   #7
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Andy and Amy - those both sound great! Thanks :)
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Old 10-10-2007, 09:01 PM   #8
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Here are some of my favorites - Will post the recipes if you're interested in any of these:

Chocolate Espresso Chews (intensely deep chocolatey and decadent)
Chocolate Chunk Macadamia Coconut Cookies (I used almonds)
Cinnamon Cookies
Mocha Truffle Cookies
Jam Thumbprints (Barefoot Contessa)
Mexican Double Chocolate Chocolate Chip Cookies

White Chocolate Cherry Almond Cookies (this is the only one that's not T&T, but I've posted it on other forums, and it's come back with great reviews).
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Old 10-10-2007, 09:05 PM   #9
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Wow! They all sound good. If you don't mind posting, I'd be interested in the chocolate espresso chews, mocha truffle cookies, jam thumbprints, and white chocolate cherry almond cookies. The rest sound great as well but I've got recipes that sound close to those. Thanks so much for the suggestions!
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Old 10-10-2007, 11:17 PM   #10
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Here ya go:


(NOTE: This was originally posted with 1/4 cup flour, which is incorrect. It should be 1 1/4 cups, as noted below).

"This recipe will yield about 2 1/2 dozen 3-inch cookies, (I made about 42 - 2 1/2 " cookies), but you can make this simple cookie any size you want."


1 1/4 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
3 cups semisweet chocolate chips, divided (Jansen uses Ghirardelli) (I also used Ghirardelli)
3 ounces unsweetened chocolate, chopped
4 ounces (1 stick) unsalted butter
4 large eggs, at room temperature
1 cup sugar
1 tablespoon finely ground dark-roast coffee beans (I used 2 1/2 tsp finely ground espresso beans)
2 teaspoons vanilla extract
1 cup walnuts, toasted,* then coarsely chopped (I omitted these)


Combine the flour, baking soda and salt in a small bowl and set aside.

Melt 2 cups of the chocolate chips, the unsweetened chocolate and butter in a heavy-bottomed saucepan over low heat, stirring until smooth. (I used a double boiler). Set aside.

In the large bowl of a stand mixer on high speed, beat the eggs, sugar, ground coffee and vanilla extract until thick ribbons form and the mixture has doubled in volume. By hand, stir in the melted chocolate mixture until thoroughly combined, then add the dry ingredients, chopped walnuts and the remaining chocolate chips. Cover and refrigerate for 1 hour or until firm.

Preheat the oven to 350 degrees. Have ready some large baking sheets lined with parchment paper.

Make golf ball-size scoops of dough, spacing them about 2 inches apart. (I did very rounded Tbsp). Bake, in batches, 10 to 12 minutes; the tops will crack, but the cookies should be gooey inside. (I baked 10 minutes). Cool on the baking sheets at least 1 minute before transferring to a wire rack to cool completely.

* To toast the nuts, spread them on a baking sheet and bake in a 325-degree oven for about 6 minutes. Watch carefully because nuts will burn quickly.

Store in an airtight container for 2 to 3 days. For long-term freezing, wrap the cookies individually in aluminum foil and place in resealable plastic food storage bags.

From Kate Jansen - Firehook Bakery


"These double-chocolate cookies have a soft trufflelike center, a crispy outside, and a delectable coffee flavor."


1/2 cup butter (I use unsalted)
1/2 cup semisweet chocolate pieces (I use 3 oz Ghirardelli semisweet chocolate, chopped)
1 tablespoon instant coffee crystals (I use 1 1/2 Tbsp instant espresso)
3/4 cup sugar
3/4 cup packed brown sugar (I use dark brown)
2 beaten eggs
2 teaspoons vanilla
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder (I use Dutch processed)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate pieces (I use Ghirardelli semisweet chocolate chips)


1. Preheat oven to 350 F (325 F for dark pans). Lightly grease 2 cookie sheets.

2. In a large saucepan, (I use a double boiler), melt butter and the 1/2 cup chocolate pieces over low heat, stirring until smooth. Remove from heat. Stir in coffee crystals; cool 5 minutes. Stir in sugars, eggs, and vanilla.

3. In a medium mixing bowl sift together flour, cocoa powder, baking powder, and salt. Stir into chocolate/coffee mixture. Fold in the 1 cup chocolate pieces. Drop dough by rounded tablespoons onto cookie sheets.

4. Bake about 10 minutes. (Do not overbake! Cookies should remain very soft, almost raw to the touch in the centers; the edges will become crunchy when cooled).

5. Let cool 1 minute before removing from sheets to a wire rack to cool completely.

Makes 30 cookies.

Edited from Better Homes and Gardens



3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar (I used 2/3 cup)
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon kosher salt (I used regular salt)
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam (I used all fruit-sweetened jam)


Preheat oven to 350 degrees F. (My note: line cookie sheets with parchment paper).
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until just combined, and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. (I divided the dough in half and placed each half onto a piece of plastic wrap, flattened into disks, and covered with extra plastic wrap). Wrap in plastic wrap and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. (If you have a scale, they should each weigh 1-ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet (about 1 1/2 - 2 " apart), and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. (I baked about 16 - 17 minutes). Cool and serve.

Yield: 32 cookies

Barefoot Contessa


From the poster: "...used unsalted butter and increased the salt a bit. The recipe didn’t say to toast the almonds, but I toasted them at 350 for about 11 minutes, let them cool, then chopped them. I also used a cut-up white chocolate baking bar instead of white chips. Finally, I changed the name because I didn’t find them chewy. They were really delicious, though! Maybe they’ll get chewy after they sit around for a while..."


2 1/2 cups all purpose flour, measured by spooning and sweeping
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt (see butter note)
8 oz butter, room temperature (if using unsalted butter, increase the salt to a generous 1/2 teaspoon)
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
2 large eggs
1 teaspoon each – almond extract & vanilla extract
1 cup dried cherries, coarsely chopped
1 1/4 cups whole almonds, toasted and chopped by hand
6 ounces white baking chocolate, cut into chunks


Stir together flour, baking soda, baking powder and salt. Set aside.

With an electric mixer, beat butter and sugar together until creamy. Add eggs and extracts; beat on low speed for about 10 seconds.

Using lowest speed of mixer or by hand, stir in flour mixture. When flour is incorporated, stir in cherries, almonds and white chocolate. Chill dough for about 2 hours.

Preheat the oven to 350 degrees F. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Place on center rack of preheated 350F oven, and bake 10 to 12 minutes, or until light golden brown. Cool slightly before removing from cookie sheet.

Makes about 36 cookies

Adapted from a 5 star prize winner on the Better Homes and Gardens site, "Better Recipes."

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