Chocolate Blizzard Cookies Food

CHOCOLATE BLIZZARD COOKIES

Steps:

• Preheat oven to 375°F.
• Grease cookie sheets or line with parchment paper.
• Beat butter, sugars, and vanilla in bowl until creamy; beat in eggs one, at a time.
• Add flour, baking soda and salt,mixing well.
• Stir in white chocolate chips and then drizzle into the batter, the melted semi-sweet chocolate chips, stirring carefully to create a marbled effect.
• Drop by rounded tablespoons onto prepared cookie sheets, 2 inches apart.
• Bake in cenre of preheated oven for 10-12 minutes or until cookies are a golden brown.
• Cool on sheet for 3 minutes before removing to wire racks to cool completely.

MARSHMALLOW-STUFFED BLIZZARD COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl.
• Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 3 minutes. Add the egg and beat until combined, scraping down the bowl as needed. Add the vanilla and beat to combine.
• With the mixer on low speed, gradually add the flour mixture and beat until incorporated. Transfer half of the dough to a medium bowl. Add 4 to 5 drops of the blue gel food coloring to the remaining dough and mix on low until combined.
• Use an ice cream scoop or large spoon to drop spoonfuls of the cookie dough into a medium bowl, alternating the colors, until all the dough has been scooped. Cover and freeze until firm, about 20 minutes.
• Line 2 baking sheets with parchment paper. Scoop 12 balls of dough (about 1/4 cup each) with a large ice cream scoop or a measuring cup onto the prepared baking sheets, spacing the dough 2 inches apart.
• Flatten each portion of dough and put a marshmallow half in the center. Fold up the cookie dough, pinching to seal, so that the marshmallow half is completely sealed. Roll into a smooth ball and roll the top in the sprinkles. Repeat with the remaining cookie dough. Refrigerate until firm, about 15 minutes.
• Meanwhile, preheat the oven to 375 degrees F.
• Bake the cookies until lightly golden around the edges, 15 to 20 minutes. (If marshmallow cracks through the top, no need to worry! It will settle back down as it cools). Let cool 5 to 10 minutes on the baking sheets.

CHOCOLATE BLIZZARD COOKIES

Steps:

• Beat butter and shortening in large mixing bowl and sugar and brown sugar. Beat in cooled chocolate, eggs and vanilla. Add flour and baking soda. Stir in chocolate and nuts.
• Drop from rounded teaspoon 2 inches apart on ungreased cookie sheet. Bake 375 degrees F for 8-10 minutes.

FROZEN CHOCOLATE CHIP COOKIE DOUGH BALLS

Steps:

• Cream the butter and sugar in a mixing bowl. Stir in the vanilla, water, flour, chocolate chips, and walnuts, if desired, and mix until well blended. Roll dough into bite-sized balls (or use a small ice cream scoop). Place on a baking sheet and freeze until firm, about 2 hours. Store balls in resealable plastic bags in the freezer.