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May 29, 2007 02:24 PM

Easy but a-m-a-z-i-n-g cookie recipe??

You know the ones... when you give someone a cookie, they take a bite, and their eyes get all watery, look up to the heavens and thank God their alive?

OKAY- maybe that's a little dramatic.... BUT - I'm looking for a killer cookie recipe (that isn't too difficult).... I usually make the recipes on the back of packages... and am looking for cookies that WOW for my BF and his work buddies.

Open to all kinds of cookies.... bring it on!


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  1. There is a really easy chocolate cookie with peanut butter chip recipe from Gourmet from around 1998. it was in the January issue, I think.

    4 Replies
    1. re: roxhills

      I love these as they are simple and fit your description.

      Don't be fooled by the ingredients... they are awesome!

      Tofu Peanut Butter Cookies

      One 18 oz jar of peanut butter, the cheap stuff works best
      one 16 oz pkg of firm tofu
      2 cups sugar (DO NOT USE SPLENDA!)
      2 Tablespoons of vanilla

      Mix everything and place in 1-2 teaspoon size balls on a cookie sheet.

      Bake at 325 degrees for 20-25-mins.

      They flatten out and no one knows or can believe they are made with tofu.

      1. re: mar52

        How long should they cool before removing them from the tray?

          1. re: Mild Bill

            not necessary in PB cookies. in fact, they're better without it!

      2. Toffee Cookies:

        I box Butter Pecan Cake Mix
        2 Eggs
        1/2 Cup of Veg. Oil
        1/2 Bag of Toffee Pieces (I think both Heath and Skor make them...same size as choc. chips)
        1 cup Pecans

        Mix first three, then stir in Toffee and Pecans. Bake at 350 for 12-15 minutes. Makes a great chewy cookie, approx. 2 1/2 dozen.

        1. The thick and chewy chocolate chip cookies from Best Recipe. It's always a hit and the cookies are huge. It's easy because you melt the butter first and don't have to cream. I like to use half toffee, half chocolate chips.

          4 Replies
          1. re: chowser

            Second this one. I've never tried the toffee, but I just might have to now.

            1. re: chowser

              I was never a huge fan of chocolate chip cookies until I made this recipe. Can't wait to try the toffee! Another thing that helps make this recipe even more outstanding is letting the dough sit in the fridge for a day to let the flavors blend.

              1. re: chowser

                Absolutely agree with this recommendation. I chop up a Trader Joe's pound plus bar or other solid block of dark chocolate to get bigger pieces and round up to 2 c. of chips personally. I've also read that chilling the dough for 24+ hours first improves them, but I haven't confirmed this yet. Even as written, this recipe is so good that the cookies were the only thing my mother in law wanted to eat when she was in the final stages of cancer. Poignant, but a ringing endorsement.

                1. re: chowser

                  A couple of years later and I have to update this recommendation. I love the cookies but prefer the recipe from the NYT adaptation of Jacques Torres. The thick and chewy cookies are still good, and much less fussy so I do use the recipe sometimes but this is my new favorite (though the toffee is still good):


                2. I bake dozens of cookies for my husband's staff and friends each Christmastime. These Pignoli Cookies (almond macaroons) have elicited groans of pleasure. They are on my must make list each November.


                    1. re: shaebones

                      The Germans do a variation on this, which is my favorite. They're called Bethmaennchen (translates to "Little Beth Men" - Beth was the last name of the family for whom this was named). The key is to use a good quality marzipan, which is hard to find in the US. The best I've found is Stramondo:
                      Here's how my German mother-in-law makes it:
                      Take a block of marzipan and knead in an egg white and a couple of spoonfulls of powdered sugar and flour. This is supposed to be 90% Marzipan, with a moist interior, so don't worry. Roll into balls and then press 3 blanched almond halves around it (with tips pointing up). Bake for ~10 minutes till slightly brown, then coat with a sugar glaze to help hold the almonds in place and give some shine.

                      1. re: nevra

                        Are these real sugarly or more almondy, if it's possible to say. I usually like using almond paste rather than marzipan because it's less sweet and I like the idea of trying the stramondo. But it looks like they don't sell an almond paste, at least anywhere obvious.

                        Maybe these cookies aren't overly sweet since it looks like you don't add that much sugar to the marzipan?

                        1. re: nevra

                          Also, is that a couple tablespoons each of powdered sugar and flour?

                          1. re: karykat

                            Sorry for the delay, have been traveling and am finally back. Went to Germany and got to make this recipe with my mother-in-law again. It's not sweet at all. Mostly almondy. Intensely almondy, which is why they're so small. Unfortunately I don't know the exact proportions, as I was taught to do it "by feel." Probably just a couple tablespoons each of flour and powdered sugar. Enough for the dough to still be a bit sticky, but still workable with a generous coating of powered sugar on the outside. Do seek out the Stramondo. Very high percentage of almonds compared to every other marzipan or almond paste I've seen in the US. And unlike most others, there's no corn syrup. It's just 4 ingredients: Sicilian Palma Girgenti almonds, Mandorla Cuore almonds, raw cane sugar and vanilla. I've read that Lindt also makes a very high grade marzipan, but they only sell that one wholesale. The ones they sell retail are not as good (but maybe still good enough?)

                            Another important thing with Marzipan is the ratio or bitter to sweet almonds. The more bitter almonds, generally the better. But of course they're more expensive. Oh, and apparently the temperature and extraction process have a lot to do with it, so apparently it's not possible to make the best quality marzipan without very special and expensive equipment.

                            There's a lot of good information the web about Marzipan quality and all the factors that impact its quality. Unfortunately all of that information is in German. I'm yet to find any good information in English. Unfortunately, since we are so loose about how we label things compared to Europe, the terms "Almond Paste" and "Marzipan" don't necessarily mean much.

                            1. re: nevra

                              I did order the Stramondo marzipan you recommended. I had intended to make the Bethmaennchen for Christmas but didn't get to it. So my martzipan is still waiting for me in its beautiful package. I found some interesting lore on these cookies online and their origin. I'm excited to make these and will be doing it for a family gathering later this month. I'll just proceed by feel and hope I get it right. With quality ingredients it's sure to taste good. I'm afraid you've probably introduced me to another expensive habit though!

                              1. re: karykat

                                Good, I hope you enjoy them. Let me know how they turn out!

                                1. re: nevra

                                  Wil do. Am making for a family event (a belated Christmas with out-of-towners" on Thursday.