Back-to-School Sweet Treats
What is more comforting than the image of cookies and milk after school? Or how about opening your lunch box and finding a homemade cookie or brownie? While parents may not be able to keep up this “act” all year, take the time to make your child’s return to school that much sweeter. Try one of the following recipes or pick up one of those handy dry mixes at the store (they’re much better than the refrigerated types, which don’t taste so great the next day). Better yet, invite your child to bake with you, squeezing in some bonding time before school schedules and friends take over.
To save time when preparing these cookies, use a spring-loaded scoop to make cookie balls. Keep balls of dough in a sealed container in the fridge or freezer until you have time to bake them. To make these treats lunch box ready, wrap tightly with plastic wrap or waxed paper.
Chocolate Chip Peanut Butter Cup Cookies
For peanut butter fans, these cookies are divine!
2 1/4 cups all-purpose, unbleached flour
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter
3/4 cup creamy peanut butter
3/4 cup white sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
2 eggs
5 2oz. peanut butter cups, chopped
12 oz. (2 cups) semi-sweet chocolate chips
Combine flour, cocoa, soda, and salt; sift and set aside. Cream butter and sugars. Add eggs and vanilla; mix well. Gradually mix in dry ingredients. Stir in peanut butter cup pieces and chocolate chips. Place balls of dough on ungreased baking sheet. Bake at 350 degrees for 12-15 minutes, depending on type of cookie sheet and size of dough balls.
Classic (but better!) Chocolate Chip Cookies
Not all chocolate chip cookies are the same. Even the slightest change in the recipe can make a difference. These turn out perfectly every time. Just don’t overbeat the dough!
2 1/4 cups all-purpose, unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1 cup (2 sticks) unsalted butter, chilled
1 1/2 cups packed brown sugar
2 eggs
2 teaspoons vanilla extract
12 oz. (2 cups) semi-sweet chocolate chips
Combine flour, soda, salt, and cinnamon; sift and set aside. Combine butter and brown sugar; mix slightly. Add eggs and vanilla; mix briefly again. While operating mixer, add dry ingredient in 2-3 batches. Mix until just combined. Stir in chocolate chips. Scoop out balls of dough onto ungreased cookie sheet. Bake at 375 degrees for 9-12 minutes, depending on type of cookie sheet and size of dough balls. Cool on sheet for 1 minute, then transfer to cooling rack.
Make-the-mix-better Brownies
Prepare a fudge brownie mix (for a 9 by 13 pan) according to box directions up to 40 strokes. Add 1 cup semi-sweet, milk chocolate, white chocolate, or peanut butter chips and finish remaining 10 strokes. Bake according to box directions. Cool completely before cutting.
