So now that I’ve found you, I can’t stop checking you out. You post so much deliciously beneficial information that I could almost spend every waking hour on you. Just seeing what’s new and what I’ve missed. You make it possible to keep all those awesome magazine clippings about what’s the best way to clean a stove top or how make a glove out of converse sneakers, but in a more environmentally friendly way. I thank you. For making me realize how annoying and unentertaining Facebook has become and how much more useful information there is out there. So I raise a glass and post this for you. It is your site that I found this idea to create such crazy and delicious monsters out of simple chocolate chip cookies for a friends pumpkin carving party. And may I add, it was a delightful baking experience that my daughter took part in as well. Cheers Pinterest! I hope you never bore me.
Want to make this recipe even easier? Get some Pillsbury cookie dough, a tub of icing, and some candy and go to town. These cookies are pretty damn good though.
Recipe courtesy of Lee Bailey’s Country Desserts
Chocolate Chunk Cookies
- 2 cups sifted all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (1 stick) plus 2 Tbsp (1/4 stick) unsalted butter, softened
- 1/2 cup firmly packed light brown sugar
- 1/2 cup firmly packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1-1/2 tsp vanilla extract
- 3/4 cup coarsely chopped walnuts (optional)
- 9 ounces extra-bittersweet chocolate, coarsely chopped (I use Ghiardelli 70% chocolate chips)
Preheat the oven to 375 degrees.
Combine the flour, baking soda, and salt. Set aside.
Cream the butter and sugars until smooth, about 4 minutes. Add the egg and mix well. Add the flour mixture and beat thoroughly. Stir in the vanilla, then fold in the nuts (if using) and then the chocolate.
Drop in 2 Tbsp clumps onto an ungreased cookie sheet, leaving several inches between for expansion.
Bake for 10 – 12 minutes, rotating once, or until the bottoms are lightly browned. Repeat with remaining batter until used up.
Makes approximately 30
- 12 Tbsp unsalted butter, softened
- 3 cups sifted confectioners’ sugar
- 2 Tbsp milk
- 1/2 tsp vanilla extract (or other flavoring)
- gel food coloring
Put the butter in a bowl and beat until fluffy. Add sifted sugar and beat together until we mixed, add the milk and vanilla extract.
Separate icing into bowls and color to desired shade. I made orange, purple and green. I put my icing in three pastry bags for easy, controlled assembly, but you can also use a spatula.
Use whatever candy you like. I used M&M’s, sour cherry balls, semi-sweet and white chocolate chips, fruit roll ups, large and small marshmallows, and those candy dots on paper.
Wait till cookies are completely cooled to assemble. Flip over cookie so that bottom is up. Spread or pipe icing on cookie, giving one side a more than the other. Rest another cookie (right side up) on top. The side with more icing will be the mouth opening. Now, decorate to your heart’s content. This is a great kid craft since its messy and edible and the monsters look much better when they are far from perfect. Have fun.