These are the cookies that I made for Janelle's cookie exchange last weekend.
I found the recipe at From Apples to Zucchini. You really need to go check out that blog. Lots of yummies there!
These cookies are mildly coffee-flavored. So mild that Kat, who doesn't like coffee now but will like it when she gets an adult, loved these!
Mocha Chocolate Thumbprints
3 c. flour
2/3 c. brown sugar
2/3 c. sugar
3/4 c. butter, softened
2 eggs, lightly beaten
1 tsp baking powder
2 tbsp instant coffee -- I used two Starbucks Via sticks
1/2 tsp salt
3/4 c. cocoa
1/4 c. milk
Heat oven to 350°F.
Cream sugars and butter together, then add eggs. Add cocoa, coffee, salt and baking powder, then flour; add milk to moisten.
Cover dough and chill for 1 hour to overnight (I didn't, and they turned out fine, but the dough might be more manageable if you do.)
Roll into 1-inch balls and then make an indentation with either your thumb or rounded side of a teaspoon after laying them on your parchment covered cookie sheet.
Bake at 350 for 10-12 minutes; transfer to a cooling rack and make certain they are fully cooled before adding topping.
For the ganache:
6 to 7 ounces milk chocolate chips
4 to 6 tbsp heavy cream (I used evaporated milk)
Place chips in a microwave safe bowl; microwave at 50% power for 2-4 minutes (depending on your microwave). Stir chips and add 4 tbsp heavy cream. If the mixture seizes, add 2 more tablespoons on top and microwave for another 1-2 minutes and stir until smooth. It should be about the consistency of pudding
Add a heaping teaspoon full on top of each cookie and allow to solidify before freezing or storing. Sprinkle with white nonpariels, if desired.
Makes 4 dozen cookies.
This recipe is based on one I've seen making the blog rounds that includes almond bark and German chocolate. I decided to use what I had on hand already and the candy turned out great.
Crock-Pot Peanut Clusters
One 12-oz. bag (2 cups) white chocolate chips
One 12-oz. bag (2 cups) milk chocolate chips
One 12-oz. bag (2 cups) semi-sweet chocolate chips
One 16-oz. jar (3 cups) salted dry roasted peanuts (the salt really adds to this recipe)
Combine all ingredients in Crock-Pot set on LOW. Stir frequently until all chips melt and peanuts are evenly coated. While you don't have to stir constantly, do stir the mixture often so that it doesn't burn around the edges of the Crock-Pot. If your slow cooker has a KEEP WARM setting, use that after the chips have all melted and while you are spooning the candy out.
Spoon candy into miniature muffin tins lined with decorative mini muffin papers. Alternately, drop by spoonfuls onto waxed paper or parchment paper. Store in a cool place (or the fridge) until candy is firm.
Makes about 50 peanut clusters.