In the world of food editors and the like, there’s an anticipated unveiling we look forward to every year about this time — the Associated Press holiday cookie package. Twelve fresh recipes from AP food experts each December are enough to tickle the fancy and soften up Santa. This year’s cookie compilation is no exception. AP recipe developer and tester Alison Ladman shares these goodies inspired by a host of candy bars, from Butterfingers to 3 Musketeers.
These cookies showcase all the favorite flavors — chocolate, caramel, peanut butter, nougat, marshmallow, candied cherries, peppermint, vanilla, coconut … and the list goes on. We hope you find a new holiday favorite among them. It’s cookie time.
Find the recipes on pages 6 and 7B.
DAY 1
CRACKLE BARK
Start to finish: 20 minutes, plus cooling
Servings: 18
1 tablespoon coffee beans, finely crushed or ground
3 tablespoons barley malt syrup
6 tablespoons honey
1/2 cup smooth peanut butter
2 cups crushed Shredded Wheat breakfast cereal
1/2 cup Grape-Nuts breakfast cereal
1/2 cup dark chocolate bits
Coarse sea salt
1/2 cup chopped lightly salted peanuts
Have 2 sheets of kitchen parchment or waxed paper the size of baking sheets nearby.
In a medium saucepan over medium-high heat, combine coffee beans, malt syrup, honey and peanut butter. Bring to a simmer and cook for 2 minutes. Remove from heat and stir in both cereals until everything is evenly coated. Spoon mixture onto 1 sheet of waxed paper, then top it with the second sheet.
Working quickly, use the back of a large spoon or a rolling pin to flatten and squash the mixture into a thin sheet about 1/4 inch thick. Remove top sheet and top with chocolate bits. Allow to sit 2-3 minutes so chocolate can melt. Use a butter knife or offset spatula to spread the chocolate evenly over the top of the bark. Sprinkle with sea salt and peanuts.
Allow to fully cool, then break into pieces. Store in airtight container at room temperature for up to a week.
DAY 2
GOLD BARS
Start to finish: 1 hour (30 minutes active)
Servings: 24
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1 teaspoon vanilla extract
Pinch of salt
1/2 teaspoon baking powder
1 1/4 cups all-purpose flour
9-ounce package soft caramel candies
1/4 cup sweetened condensed milk
1/2 cup half-and-half, divided
4 egg yolks
1/2 cup milk chocolate bits
Heat the oven to 375 F. Line a 9-by-9-inch baking pan with kitchen parchment.
In a medium bowl, use an electric mixer to beat together the butter, sugar, vanilla, salt and baking powder until fluffy and light. Add the flour and mix just until a dough comes together. Press dough into bottom of the prepared pan. Prick all over the crust with fork. Bake 20-25 minutes, or until lightly golden brown.
While crust bakes, prepare filling. In medium saucepan over medium heat, melt caramels with sweetened condensed milk and 1/4 cup of the half-and-half, stirring continuously. When mixture is melted and smooth, remove from heat. In a small bowl, whisk together the egg yolks and remaining 1/4 cup half-and-half. While whisking, pour yolks into the melted caramel.
When crust is baked, pour caramel mixture over the crust, then return the pan to the oven. Bake an additional 15 minutes, or until set.
Gently sprinkle milk chocolate bits over top and allow to melt from the warm bars. Use an offset spatula to gently spread melted chocolate over the surface of the caramel, taking care to not disturb the caramel layer. Allow to cool completely before removing from pan and cutting into small bars. Once cooled, store in an airtight container at room temperature for up to a week.
DAY 3
CARAMEL PEANUT BUTTER ROCKS
Start to finish: 30 minutes
Makes 3 dozen
1 cup smooth peanut butter
1 cup packed dark brown sugar
1 egg
1 cup salted peanuts
1 cup caramel filled chocolate chips
Heat oven to 375 F. Line 2 baking sheets with kitchen parchment or coat them with cooking spray.
In a medium bowl, stir together the peanut butter, brown sugar and egg. Mix just until you have a thick paste. Gently stir in the peanuts and chocolate chips. Scoop by the tablespoon onto the prepared baking sheets, 1 1/2 inches apart. Bake 10 minutes, or just until set. Allow to cool for 10 minutes before removing from pan. Once cooled, store in an airtight container at room temperature for up to a week.
DAY 4
COCONUT WAFERS
Start to finish: 30 minutes
Makes 3 dozen
1 cup packed brown sugar
2 eggs
1/4 cup (1/2 stick) melted butter
1 cup finely shredded unsweetened coconut
1/2 cup coconut flour
Heat oven to 375 F. Coat a baking sheet with cooking spray.
In a large bowl, use an electric mixer to beat together the brown sugar and eggs. While mixing, add the melted butter, then the coconut, then the coconut flour. Mix until well blended.
Working in batches, drop small mounds of dough by the teaspoon onto the prepared pan, leaving 2 inches between them. Mounds should spread slightly. If not, flatten to 1/8 inch thick. Bake for 10 minutes, or until golden brown. Gently loosen cookies with thin spatula and transfer to cooling rack. Wash, dry and re-coat the pan between batches. Once cooled, store in airtight container at room temperature for up to a week.
DAY 5
SHORTBREAD WAFER SANDWICHES
Start to finish: 45 minutes
Servings: 18
1 1/2 cups all-purpose flour
1/2 cup sugar, plus extra
1/2 teaspoon baking powder
Pinch of salt
3/4 cup (1 1/2 sticks) butter, melted
1 cup milk chocolate bits
Heat oven to 350 F. Coat 2 baking sheets with cooking spray or line them with kitchen parchment.
In a medium bowl, whisk together flour, sugar, baking powder and salt. Stir in melted butter. Drop the dough by the teaspoon onto the prepared pans, leaving 1 inch between them.
Use a wet paper towel to lightly moisten the bottom of a drinking glass, then press the glass into a small plate or bowl of sugar. Use the sugar-coated glass to lightly flatten each cookie, recoating it with sugar between cookies. You won’t need to remoisten; the moisture from the cookies should be sufficient.
Bake for about 12 minutes, or until lightly golden brown. Use a thin spatula to loosen the cookies from the pan while still warm, but allow to cool on the pans.
When ready to fill, melt the milk chocolate bits by heating in glass bowl in the microwave in 15 second bursts, stirring in between until smooth. Use a butter knife to spread thin layer of melted chocolate on the bottoms of half the wafers, then press together with a second cookie to form a sandwich. Allow the chocolate to set up before serving. Once cooled, store in an airtight container at room temperature for up to a week.
DAY 6
CARAMELIZED CRISPY BAR COOKIES
Start to finish: 45 minutes, plus cooling
Servings: 24
For the cookies:
3/4 cup (1 1/2 sticks) unsalted butter
1/2 cup packed brown sugar
2 tablespoons cocoa powder
1/4 teaspoon kosher salt
1 egg
1 1/2 cups all-purpose flour
For the topping:
1/2 cup corn syrup
1/4 cup (1/2 stick) unsalted butter
1 cup packed brown sugar
2 cups crisp rice cereal
Heat oven to 350 F. Coat a 9-by-9-inch baking pan with cooking spray.
In medium bowl, use an electric mixer to beat together the butter, brown sugar, cocoa powder and salt. Add the egg and mix until combined. Add in the flour and mix until a soft dough forms. Press dough evenly into the bottom of prepared pan. Bake for 25-30 minutes, or until browned and no longer glossy.
Meanwhile, prepare topping. In medium saucepan over medium-high heat, melt together the corn syrup, butter and brown sugar. Bring to a boil and cook for 2 minutes. Remove pan from heat and stir in the rice cereal. Gently spread the rice cereal mixture over the cooked crust, then allow to cool in the pan. Cut into small bars. Once cooled and cut, store in an airtight container at room temperature for up to a week.
DAY 7
TRIPLE MUSKETEER PUFFS
Start to finish: 1 hour (15 minutes active)
Servings: 5 dozen
4 egg whites
1 tablespoon white vinegar
Pinch of salt
1 cup sugar, divided
2 tablespoons cornstarch
2 tablespoons cocoa powder
1 teaspoon vanilla extract
Heat oven to 350 F.
In the bowl of a stand mixer fitted with a whisk, combine egg whites, vinegar and salt. Beat on medium-high speed until very foamy. Slowly pour in 1/2 cup of the sugar. Continue to beat on medium-high until medium peaks form, about 5-6 minutes.
While the egg whites beat, sift together the remaining 1/2 cup sugar, the cornstarch and cocoa. When whites have reached medium peaks, stir in the vanilla. Gently fold in the cocoa-sugar mixture in two additions.
Drop by the tablespoon onto a baking sheet, leaving 1 inch between each mound. Bake 25 minutes, then turn oven off and open the door of the oven just slightly. Allow to cool slowly in the warm oven for another 20-30 minutes. Remove pan from oven and finish cooling at room temperature. The cookies should have a soft, marshmallow-like texture. Store in an airtight container at room temperature for up to a week.
DAY 8
FROSTED CHOCOLATE DROPS
Start to finish: 45 minutes
Servings: 5 dozen
For the cookies:
5 tablespoons unsalted butter
1 1/2 tablespoons vegetable or canola oil
10 ounces dark chocolate bits
3 eggs
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
For the frosting:
1/2 cup unsalted butter, room temperature
1/2 cup corn syrup
2 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup marshmallow spread
Heat oven to 350 F. Coat 2 large baking sheets with cooking spray.
In a medium saucepan over low heat, combine the butter, oil and chocolate, stirring continuously using care not to burn chocolate. Once mixture is melted and smooth, remove pan from heat. Whisk in eggs, one at a time, followed by both sugars, vanilla, then finally the flour, baking powder and salt.
Drop the thick batter by the teaspoon onto prepared baking sheets, allowing 2 inches between mounds. Bake 10 minutes, or until set up. Allow to cool for 10-15 minutes on pan before moving.
While cookies cool, prepare frosting. In a large bowl, use an electric mixer to beat together the butter, corn syrup, powdered sugar, vanilla and marshmallow spread until completely smooth. Once cookies are cooled, drizzle or spread frosting over the tops. Alternatively, cookies can be sandwiched together with frosting as filling. Store in an airtight container at room temperature for up to a week.
DAY 9
CLOUD COOKIES
Start to finish: 45 minutes
Servings: 2 dozen
1 cup powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon vanilla extract
Pinch of salt
2 eggs
2 cups all-purpose flour
Peanut butter chips
Chocolate chips or chunks
Caramel bits (sold alongside the chocolate chips)
White chocolate chips
Heat oven to 375 F. Fit a pastry bag with a large star tip.
In a medium bowl, use an electric mixer to beat together powdered sugar, butter, vanilla and salt until creamy. Beat in eggs, one at a time. Stir in flour until a soft dough forms.
Spoon dough into the prepared pastry bag. Pipe dough onto baking sheets as bars roughly 3 inches long and 3/4 inch wide. On each cookie, arrange 4 rows of chips — peanut butter, chocolate, caramel and white chocolate — gently pressing them into the dough.
Bake 12 minutes, or until just set up. Allow to cool on the baking sheet. Store in an airtight container at room temperature for up to a week.
DAY 10
CHOCOLATE PEPPERMINT PATTIES
Start to finish: 30 minutes
Servings: 5 dozen
3 cups powdered sugar
1 cup cocoa powder
6 egg whites
2 teaspoons peppermint extract
Heat oven to 350 F. Line 2 large baking sheets with kitchen parchment.
In the bowl of a stand mixer fitted with the whisk attachment, combine powdered sugar, cocoa powder, egg whites and peppermint extract. Stir together to mix, then whisk on high for 3 minutes.
Drop by teaspoon onto prepared pans, leaving about 1 inch between the cookies. Bake 10-12 minutes, or until just set. Allow to cool on pans before moving. These cookies are very fragile and are best made and enjoyed immediately. They do not store well.
DAY 11
MACAROON BARS
Start to finish: 45 minutes
Servings: 24
14 ounces sweetened shredded coconut
2/3 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon kosher salt
4 egg whites
1 teaspoon vanilla extract
1/2 cup milk or dark chocolate bits
Whole toasted almonds (optional)
Heat oven to 350 F. Coat a 9-by-9-inch baking pan with cooking spray.
In a medium bowl, combine the coconut, sugar, flour and salt, breaking up any clumps of coconut. Add egg whites and vanilla, then mix until thoroughly combined. Press into prepared pan and bake 20-25 minutes, or until set up and light golden brown. Allow to cool.
Place chocolate bits in a microwave-safe bowl and microwave on high in 15 second intervals, stirring in between, until melted and smooth. Drizzle melted chocolate over bars, then gently press almonds into the surface, if using. Allow chocolate to set before cutting. Store in an airtight container at room temperature for up to a week.
DAY 12
CARAMEL PEANUT THUMBPRINTS
Start to finish: 1 hour
Servings: 4 dozen
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1/3 cup packed brown sugar
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1 egg
2 ounces unsweetened chocolate, melted
2 cups all-purpose flour
2 cups chopped salted peanuts
48 cream center caramel candies (such as Caramel Creams)
Heat oven to 350 F.
In a large bowl, use an electric mixer to beat together the butter, both sugars, the salt and vanilla until fluffy. Beat in the egg, then stir in the melted chocolate. Add the flour and stir until just mixed.
Roll dough into small balls, about 1 1/4 inches. Place peanuts in a small bowl, then roll each cookie ball in the peanuts to coat evenly. Arrange coated cookie balls on a baking sheet, leaving 2 inches between each. Press a caramel candy into top of each ball, slightly flattening the cookie in the process.
Bake 12-15 minutes, or until set and golden brown at the edges. Allow to cool on baking sheets. Store in an airtight container at room temperature for up to a week.
Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.
cookies food recipes
Quality, in-depth journalism is essential to a healthy community. The Dispatch brings you the most complete reporting and insightful commentary in the Golden Triangle, but we need your help to continue our efforts. In the past week, our reporters have posted 32 articles to cdispatch.com. Please consider subscribing to our website for only $2.30 per week to help support local journalism and our community.