Mandy's Marvelous Meals

Recipes, tips, tricks, and my journey into cooking fabulous food!

Chocolate Candy Cookies


A friend of mine calls me her “personal pastry chef”. She is always asking me to make baked goods for her, especially when there is a party or event coming up. Her son’s birthday was this past Saturday so she asked me to make some cookies and bring them to the party. She said it was because he just loves my cookies, but I am really thinking his mommy loves them too! 😉

I chose these because I thought they were a good choice for a kid’s birthday party with the candy pieces making it look nice and festive. I’ve made these before and I typically am not a fan of using shortening in recipes, but after much trial and error making substitutions, I’ve found that the best way to make these is to just go ahead and use the shortening. These will make 3-4 dozen cookies depending on how big or small you make them. I usually make my cookies about 1”-1 1/2 “ just because I personally like a smaller cookie, plus they tend to keep their shape better and not run together. Make sure you do not skip the refrigeration step. This will save you a big headache in the long run. Also, remember to put the dough back into the refrigerator between batches.

One last word of caution….you will not be able to just eat one of these!! Enjoy!!

M&M Cookies

1 cup shortening

1 cup packed brown sugar

½ cup white sugar

2 eggs

2 tsp. pure vanilla extract

2 ¼ cup flour

1 tsp. baking soda

1 tsp. salt

1 bag (12 oz) candy coated milk chocolate pieces (i.e. M&M’s)

  1. Thoroughly cream together shortening, sugars, eggs and vanilla.
  2. In a separate bowl, mix together the dry ingredients, except the candy. Add to creamed mixture a little bit at time, beating on low and until well combined.
  3. Stir in the candy and cover the bowl with plastic wrap.
  4. Refrigerate the cookie dough for at least an hour up to overnight.
  5. Preheat oven to 375 degrees F.
  6. When ready to bake, drop the batter into 1” round balls onto the cookie sheet.
  7. Bake in the preheated oven for 8 minutes. Remove the cookie sheet from the oven and allow to sit for 2 more minutes before transferring the cookies to a cooling rack.
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Cookies for Inspiration


So I’ve been feeling very uninspired to blog this past week. I’ve been cooking up a storm and even have a list of foods I’ve made that I want to share….but I just couldn’t get myself to sit down and share my thoughts.

However tonight I made these really good butter cookies appropriately called “Meltaways” because they literally MELT IN YOUR MOUTH!!!

One of my employees had asked if I would be so kind to make cupcakes or cookies for her classroom’s picnic tomorrow.  Since I had just made cupcakes for them I wanted to do something different, however I was met with a challenge since the Individuals we serve have various degrees of developmental and physical difficulties and quite a few of them cannot eat regular food such as a cookie. I was determined to come up with something so I set out on Google and searched for soft cookie recipes. I came across these Meltaways at a blog called Landee See, Landee Do.

I followed the recipe pretty much exactly, however my method of adding the ingredients was a little different based on some of the comments that I’d read from others who had tried to make these. I also doubled the recipe and I got almost 5 dozen cookies out of it (unfortunately I wasn’t really focused on making them all similar in size so some got a little bit on the larger side). They came out great and are the perfect texture for our Consumers with special food texture requirements.

These were really easy and quick to make and are a nice change of pace from the usual cookie recipes you come across.

Now…if I could just stop eating them!!!!  (Oh yeah….if you haven’t figured it out…these ARE NOT diet friendly :)!)

Meltaways (Source: Landee See, Landee Do)

1 lb. (4 sticks) salted butter at room temperature

1 1/2 C. cornstarch

1 1/2 C. powdered sugar
2 C. flour
Cream Cheese Frosting (see below)
  1. Using a mixer beat butter on medium speed until light and fluffy. This will take a few minutes. Stop one time to scrape down the sides.
  2. Add the sugar and beat well until combined.
  3. Add the cornstarch a little bit at a time and beat until well blended.
  4. Mixing on low speed, add the flour 1/2 cup at a time.  Dough should be thick and manageable. If it is too thin add up to the full 2 cups (I used just under 2 cups, about 1 3/4 c.) if it is starting to get crumbly you’ve added too much.
  5. Drop spoonfuls of dough onto cookie sheets and gently flatten with the palm of your hand.
  6. Bake in a preheated oven at 350 degrees F for 8 minutes. Remove from oven and let sit for 2 more minutes, then remove cookies from cookie sheet to a wire rack to cool.
  7. Cool completely and add frosting. Be careful when handling these cookies as they are quite delicate!

Cream Cheese Frosting

6 oz. cream cheese, softened
2 C. powdered sugar
1 tsp. vanilla
  1. Add all ingredients to a mixing bowl and beat on medium speed until well combined.
  2. Add food coloring, if desired.
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Chocolate Chip Cookies


Ahh, good old chocolate chip cookies. So many different types and I still have yet to find one I don’t like. Crispy & thin, moist & chewy, cake-like…I could go on and on.

This is my go to recipe for chocolate chip cookies. They are pretty thin so sometimes if I’m making them for other people I’ll add a little more flour. The recipe below makes a thin cookie, crispy around the edges, and chewy in the middle. I love cookies like this!

Chocolate chip cookies should be something everyone knows how to bake. And although I like to try out other recipes, you should always have your favorite “go to” recipe for these cookies. If you can produce a good chocolate chip cookie, you’ll make a lot of people happy!

Of course, I love many types of cookies, but I have to say that chocolate chip is by far my favorite. What are your favorite cookies? How do you like your chocolate chip cookies?

Chewy Chocolate Chip Cookies

Chocolate Chip Cookies (Yields 2 dozen cookies)

½ cup butter

¼ cup sugar

½ cup packed brown sugar

½ tsp. vanilla extract

1 egg

1 cup flour

½ tsp. baking soda

½ tsp. salt

1 cup chocolate chip cookies

  1. Preheat oven to 350 degrees F.
  2. Using a mixer, mix the butter, sugar and brown sugar until light and fluffy.
  3. Add vanilla extract and egg and mix until well combined.
  4. In a separate bowl whisk together the flour, baking soda and salt. Add this a little bit at a time to the mixer. Mix on medium speed until well combined.
  5. Stir in the chocolate chips.
  6. Drop spoonfuls of cookie dough onto parchment lined baking sheets about 2 inches apart.
  7. Bake in the preheated oven for 8-10 minutes.
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Chocolate Nutella Cookies


So a few weeks ago I finally gave in and bought a little sample pack of Nutella to see what all the hype was about. Even though I was a little scared of it…it turned out to be pretty good. I ended up buying a jar at the grocery store, but it had been sitting in the cupboard unopen for about two weeks. I had seen tons of Nutella recipes and decided cookies would be good. I went to the  Weight Watchers website to find a recipe (thought that would be a good place to start). So my inspiration for this recipe is from the Community Boards on WW which were a thumbprint cookie.

Now, if you’ve made thumbprint cookies before you know that they typically call for egg yolks and that just seemed like to much work for me at the time.  Plus, I didn’t want a huge batch because the last thing I need sitting around the house is cookies! It doesn’t really matter if they are only 1 or 2 WW points plus when you eat 12 by yourself…at one time! So having to reduce the ingredients in the recipe meant I had to figure out the egg yolk…and I just didn’t want to do it, so I used egg beaters instead because that was the easiest and quickest way to get the amount of egg I needed. I knew this would change the consistency of the cookie, but I thought why not be a little experimental.  Lastly, I was not really in the mood to be patient with having to refrigerate the dough and then roll the cookies into balls…I just wanted to get it all done at once. So I just scooped them out into the best round shape I could and made an indentation in the middle with a spoon.

When they came out of the oven they looked nothing like thumbprint cookies, but they looked and smelled good, at least.

Once they cooled and I was able to test them out I was pleasantly surprised. They were really rich and chocolatey and the Nutella on top added a nice dimension to the flavor.

Chocolate Nutella Cookies (Makes 15 cookies; WW Points Plus = 2/cookie)

1/2 cup flour

1/2 cup powdered sugar

1/2 tsp. salt

1/4 cup unsalted butter

2 tbsp. refrigerated egg substitutes (i.e. Egg Beaters)

1/4 tsp. pure vanilla extract

2 tbsp. cocoa powder

7 1/2 tsp. Nutella

  1. In a medium bowl combine the flour, sugar, cocoa, and salt with a whisk.
  2. Using a mixer, beat the butter until fluffy 2-3 minutes.
  3. Add the vanilla and Egg Beaters and beat for another 1-2 minutes.
  4. Slowly add the dry ingredients, beating on low speed until well combined.
  5. Scoop cookies onto a baking sheet lined with parchment paper, pressing down in the middle with a spoon to make a small indentation.
  6. Bake at 350 degrees F for about 10 minutes.
  7. Allow to cool. When cookies are completely cooled top each one with a 1/2 tsp. nutella.

 

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