ZEBRA COOKIES
I found this at Pillsbury site. With a posted pic. Peanut butter cookies with a peanut butter cup inside and chocolate drizzle over it! They are great! Thanks to who ever came up with it there!
Provided by Mandy ny
Categories Dessert
Time 25m
Yield 12 cookies
Number Of Ingredients 4
Steps:
- Heat oven to 350°F Divide cookie dough into 12 equal pieces. With floured fingers, wrap 1 piece of dough around each peanut butter cup, shaping into ball. On un greased cookie sheet, place 6 dough balls, arranging evenly apart. Refrigerate remaining 6 balls until ready to bake.
- Bake 11 to 14 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Bake remaining balls of dough.
- In small saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Drizzle melted chocolate in crisscross pattern over cooled cookies. Let stand until glaze is set before storing.
Nutrition Facts : Calories 257.3, Fat 15.5, SaturatedFat 5.7, Cholesterol 2.7, Sodium 161.2, Carbohydrate 27.9, Fiber 1.9, Sugar 23.8, Protein 4.8
CHOCOLATE ZEBRA COOKIES
This is from the recipe card that came with my new large cookie scoop from Pampered Chef. I have not tried these. I'm posting it here before I lose it. I'm posted exactly as the the recipe says, but I'm sure you could cook on regular cookie sheets, but personally I would line them with parchment paper. The card also says this makes one dozen large cookies. The card also says the scoops volume is approximately 3 tablespoons.
Provided by Doing it Right
Categories Drop Cookies
Time 31m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a small bowl, combine flour, cocoa powder, baking soda and salt; mix well.
- In a medium sized bowl, beat butter and sugar until creamy.
- Add egg and vanilla to cream mixture; beat well.
- Add flour mixture and chocolate chips; mix well.
- With the large pampered chef cookie scoop, drop 6 scoops of dough, 3 inches apart, onto rectangle stone; flatten slightly (cookies will spread while baking).
- Bake 14-16 minutes or until cookies are almost set and cracked on top. (Centers will still be moist. Do not over bake).
- Cool 5 minutes on stone; transfer to cooling rack; cool completely.
- Repeat with remaining dough.
- Melt white chocolate in the microwave on High for 1-2 minutes or until chocolate is melted and smooth, stirring every 30 seconds.
- Drizzle cooled cookies with melted chocolate; allow chocolate to set completely.
Nutrition Facts : Calories 311.9, Fat 18.4, SaturatedFat 11.2, Cholesterol 49.5, Sodium 204.4, Carbohydrate 36.8, Fiber 2.1, Sugar 24.1, Protein 3.6
CHOCOLATE ZEBRA HUG COOKIES
Calling all chocolate lovers! This is a tasty, easy-to-bake cookie that is like a snow -capped brownie. It is sure to please anyone!
Provided by Cricket
Categories Dessert
Time 1h
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Over low heat melt unsweetened chocoate and set aside to cool.
- Combine eggs, sugar, melted chocolate, vanilla, and oil.
- Gradually add flour and baking powder (Dough will be a stiff brownie-like mixture).
- Chill for two hours.
- Shape dough into small balls (I use a rounded greased measuring spoon or small cookie scoop) and roll into powdered sugar.
- Place on a ungreased cookie sheet ( although I grease all my cookie pans).
- Bake at 375 degrees for 8-10 minutes, or until edges are set and tops are cracked.
- Place an unwrapped Hershey's Hug in the center (don't push all the way to bottom).
Nutrition Facts : Calories 80.5, Fat 3.9, SaturatedFat 1.2, Cholesterol 13.2, Sodium 20.2, Carbohydrate 11, Fiber 0.5, Sugar 6.3, Protein 1.2
ZEBRA ICEBOX COOKIES
This was in my email as a local grocery store's "Recipe of the Day." Chill time is not included.
Provided by Vino Girl
Categories Drop Cookies
Time 39m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Melt the chocolate in the top of a double boiler over barely simmering water; set aside to cool slightly.
- In a small bowl, whisk together the flour, salt, and baking powder; set aside.
- In a medium bowl, cream the butter and sugar together.
- Mix in the egg and vanilla. On low speed, slowly add the flour mixture to the butter mixture and combine well.
- Place one half of the dough on a sheet of waxed paper.
- Stir the cooled melted chocolate into the remaining half of the dough.
- Put the chocolate dough onto the waxed paper alongside the vanilla dough and press the two together to form a ball.
- Knead just long enough to achieve a marbleized effect.
- Shape the dough into a 1 by 12-inch log.
- Wrap tightly in waxed paper or plastic wrap and twist the ends closed.
- Chill for 2 to 3 hours or until firm.
- Preheat the oven to 375°F
- Lightly grease the baking sheets.
- Cut the chilled dough into 1/4-inch-thick slices and place 1 inch apart on the prepared baking sheets.
- Bake for about 8 to 9 minutes, or until the cookies are set but not browned.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
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