Cookie (Recipe) Swap Time

All right, it’s time to share your favorite cookie recipes.

All you need to do is post your comment below. You can either copy and paste your recipe directly in the comment or you can link to it from another source (Pinterest, your blog, Facebook, etc.). I’ll be posting links to the recipes on my Twitter account, so if you have an account over there, drop it in the comments so I can include it when I tweet the recipe.

Be sure to share this link with your friends. The more cookie recipes there are, the happier our taste buds will be. πŸ˜€ πŸ˜€

Published by craftinggeek

I make crafts. I geek out. Sometimes, I geek out about making crafts.

7 thoughts on “Cookie (Recipe) Swap Time

  1. Eight Layer Cookies

    2 cups graham cracker crumbs
    1/2 cup butter, melted
    1 (14 ounce) can Sweetened Condensed Milk
    1 cup semi-sweet chocolate chips
    1 cup white chocolate chips
    1 cup butterscotch-flavored chips
    1 1/3 cups sweetened coconut
    1 cup chopped pecans

    First, preheat oven to 325 degrees F (or around 160 C). Line your 13×9 inch pan with non-stick foil/parchment paper (it makes it soooooo much easier to remove the bars and cut them.) In small bowl, combine graham cracker crumbs and butter. Press crumb mixture firmly on bottom of baking pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork/hands (I do the latter). Bake 25-30 minutes or until lightly browned. Cool. Cut into bars (A pizza slicer works well here). Store covered at room temperature.

    The next batch I make I’m going to try sprinkling toffee bits after the cookies come out the oven (but before they cool) because I’m addicted to crunchy things.

  2. 1 Box Lemon Cake Mix**
    1 egg
    2 cups whipped topping,thawed
    powdered sugar

    Preheat over to 350 degrees
    Mix the first three ingredients. It will be very sticky. Place powder sugar in a med size bowl.

    Use 2 small spoons (teaspoons) One to scoop the dough out and one to help get it off the spoon Or maybe a melon scooper. Drop them into the powder sugar, roll and cover well. Don’t over crowd the bowl.

    Place on an ungreased cookie sheet (I lined mine with foil, but you can use parchment paper, etc. ), 1-2 inches apart. Bake for 8-10 minutes, but watch carefully mine cooked a bit quicker. The cookies will just be starting to turn brown at the edges. Remove from cookie sheet 1-2 minutes after removing from the oven, they are really soft. After I placed mine on a cooling rack, but you don’t have too.

    And Enjoy

    *Suggestion* This called for a lemon cake mix, but I don’t see why you can’t use chocolate, strawberry or your favorite flavor. This way you can make a variety of flavors with one recipe.

  3. My personal favorite from Alton Brown’s cookie recipes:

    Original link:

    8 ounces unsalted butter
    12 ounces bread flour
    1 teaspoon kosher salt
    1 teaspoon baking soda
    2 ounces granulated sugar
    8 ounces light brown sugar
    1 large egg
    1 large egg yolk
    1 ounce whole milk
    1 1/2 teaspoons vanilla extract
    12 ounces semisweet chocolate chips
    Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.

    Sift together the flour, salt and baking soda onto a paper plate. Pour the butter into your stand mixer’s work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.

    Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.

    Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to “stir” and add the chocolate chips. Chill the dough for 1 hour.

    Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.

    Scoop the dough into 1 1/2-ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.

    The darker the sugar you use, the chewier your cookies will be.

    Read more at:

  4. Powder Shortbread Cookies

    * 4 Sticks of margarine (softened)
    * 1 cup powder sugar
    * 4 cups All Purpose flour
    * 2 Tablespoons vanilla
    * pinch of salt
    * Extra powder sugar in a large bowl with a cover

    Preheat over to 325F degrees
    1. Cream together the margarine and sugar
    2. Add vanilla, salt and flour (may need 1/2 cup more flour) Mix well.
    3. Make into thumb shape and size and flatten a bit.
    4. Bake, on a cookie sheet with foil and non-stick spray, for 15-17 minuts or until bottoms are lightly brown.
    5. Place cookies in bowl, cover and shake. Make sure the are thoroughtly covered.
    6. Place on cookie racks and cool.

    ** I like cooling them on a cooling rack verses a plate because while the cookies are warm the tend to melt the sugar on the bottom, If on a plate they tend to sweat and get a bit soggy.


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