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How To make Butter Cookie Cups W. Chocolate.Almond Filling
COOKIE CUPS: 1 cup plus 2 tablesp. all-purpose flour,
sifted
3 tablespoons plus 1 1/2 t. sugar
1/4 teaspoon salt
6 tablespoons unsalted butter,cold :
1/2" cubes
1 egg yolk
1/2 teaspoon vanilla
1/8 teaspoon almond extract
FILLING: 3 tablespoons almond paste
6 tablespoons whipping cream
6 ounces semisweet chocolate, broken into pieces
3 tablespoons amaretto liquer
1/4 teaspoon vanilla
For cookies: Blend flour, sugar and salt in processor. Cut in butter until coats meal forms, using on/off turns. Add yolk, vanilla and almond extract. Process until mixture gathers together. Form dough into I-inch-diameter log on plastic wrap. Wrap tightly and refrigerate until well chilled, about 3 hours. (Can be prepared 2 days ahead.)
Set rack in lowest position of oven and preheat to 350F Butter 1 3/4x3/4-inch round tartlet pans, Cut dough into scant 1/4-inch-thick slices. Press one slice into each pan. Arrange cookie cups on baking sheet. Bake until golden brown, about 15 minutes. Cool 15 minutes on rack. Gently remove cookies from pans and cool completely on rack. (Can be prepared 1 day ahead, Store in airtight container.)
For filling: Using fork, mash almond paste into cream in heavy medium skillet. Add chocolate. Stir over low heat until chocolate melts. Remove from heat. Mix in butter 1 tablespoon at a time. Stir until lukewarm. Mix in amaretto and vanilla. Cover filling with paper towel and plastic wrap. Refrigerate until just firm, about 1 hour.
Spoon filling into pastry bag fitted with medium star tip (no.6). Pipe filling into crusts 3 inch above rims. Reftigerate at least 11/2 hours. (Can be prepared 6 hours ahead.) Serve chilled.
Formatted for MC and shared by dianne@olynet.com
How To make Butter Cookie Cups W. Chocolate.Almond Filling's Videos
Dark Chocolate Peppermint Almond Butter Cups
In this video I show you how to make these decadent dark chocolate peppermint almond butter cups. Perfect for the holiday, or any time. Here is what you will need:
1 cup earth balance or any vegan butter
¾ cup Almond butter
¾ cup gluten free sugar cookies crushed
¼ cup sugar
1 bag vegan chocolate chips
1 cup nut milk
1 tsp. peppermint extract
crushed peppermint sticks
Line muffin tin with cupcake liners.
over medium heat Melt vegan butter, add cookies, and sugar and stir well, set aside.
over low heat melt chocolate chips add nut milk and peppermint stir till smooth. set aside.
fill each cupcake liner with approx. 1 T of chocolate making sure you completely cover the bottom. Refrigerate for 15 minutes.
After 15 minutes add almond butter mixture approx 1 to 2 T. over the chocolate then refrigerate for 30 to 45 minutes.
after almond butter is set top each cup with more chocolate then sprinkle the crushed peppermint over the top of each cup. Refrigerate for a few hours but overnight is best.
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10 minute chocolate chip cookies! #easyrecipe #cookies
Chocolate almond butter cookies: EASY Recipe
Chocolate almond butter cookies (EASY Recipe)
Calling all chocoholics and nut butter fanatics! Today, we're baking irresistible Double-Decker Dream Cookies, packed with rich, melty chocolate and a surprise center of creamy almond butter. This easy recipe yields around 18-20 cookies, perfect for sharing with friends and family (or indulging solo, we won't judge!).
Ingredients:
* For the dough:
* 1 cup (2 sticks) unsalted butter, softened
* 1 cup granulated sugar
* 1 cup packed light brown sugar
* 2 large eggs
* 2 teaspoons pure vanilla extract
* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup unsweetened cocoa powder
* 1 cup semisweet chocolate chips
* For the almond butter filling:
* 1/2 cup creamy almond butter
Instructions:
1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. Cream together the softened butter and both sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the cocoa powder and chocolate chips.
4. Fill a small spoon with almond butter and drop heaping dollops onto half of the dough balls. Gently fold the remaining dough over the almond butter, enclosing it completely.
5. Roll the dough balls into 1-inch balls and place them on the prepared baking sheets. Lightly press down on each ball to flatten slightly.
6. Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips for Success:
* Use room-temperature ingredients for even creaming.
* Chill the dough for 30 minutes before baking for thicker cookies.
* Don't overbake! The cookies will continue to set as they cool.
* Sprinkle it with flaked sea salt for a sweet and salty twist.
* Store leftover cookies in an airtight container at room temperature for up to 3 days.
Enjoy your Double-Decker Dream Cookies! Don't forget to subscribe for more delicious and easy baking recipes.
5-Ingredient Chocolate Almond Butter Cups
Collagen-infused Dark Chocolate Almond Butter Cups—like Reese’s, but better for you! ????✨ These delectable treats offer the perfect combination of rich dark chocolate, creamy almond butter, and a boost of nourishing collagen. Satisfy your sweet tooth while providing your body with the wholesome goodness it deserves. Treat yourself to a healthier twist on a classic favorite!
5-Ingredient Chocolate Almond Butter Cups
Ingredients:
- 14 oz. dark chocolate (we love @hukitchen)
- 1/2 cup almond butter (look for almond butter without any added seed oils)
- 1 tbsp maple syrup
- 1 tbsp coconut flour
- 1 scoop @nativepath Original Collagen Peptides
- flaky sea salt (optional)
Instructions:
- Add chocolate to a microwave-safe bowl and microwave in 20-second increments, stirring between each, until smooth. Evenly pour half the chocolate mixture into 9 muffin cups (silicone muffin cups are great to avoid any waste) and set aside the extra chocolate. Freeze the chocolate muffin cups for 5 minutes.
- Combine the almond butter, maple syrup, coconut flour, and collagen peptides and mix until smooth.
- Roll the almond filling into 9 balls, flatten, and place each on top of the frozen chocolate cups. Cover each cup with the remaining melted chocolate. Top with flakey sea salt.
- Freeze for at least 2 hours. Store in the fridge or freezer (remove 10 minutes before eating for a softer almond butter cup!).
- Enjoy!
????Shop our best-selling Collagen Peptides on nativepath.com
#OnThePath #CollagenRecipes #HealthyReeses #PaleoAlmondButterCups
Make ANY Cookie with THIS Recipe (Linzer/Sugar/Gingerbread/Chocolate/Butter/Holiday Cookies
Holiday Cookies - Cut Out Sugar Cookies , Linzer Cookies, Gingerbread Cookies, Chocolate Cookies..you name it! Use this recipe to make your custom cookie box!
SUBSCRIBE to my channel here:
Cookie Recipe ( Crispy melt away cookie BASE dough) :
- 750 gr soft room temp Butter ( 6 2/3 sticks )
- 300 gr Powdered Sugar ( 2 1/2 cups)
- 3 room temp X Large Egg Whites
- 900 gr All purpose Flour ( 6 cups + 1/2 cup)
- 3 tsp Vanilla
- 1/4 tsp Salt
For tips and advice check the video.
Divide the dough into 5 equal portions and with each dough make 5 different cookies:
■ Vanilla Butter Cookies:
Leave the first dough as is.
You'll need a piping bag and a tip of your choice.
■ Linzer Cookies:
to the second cookie dough, add:
- 60 gr Almond Flour (1/2 cup)
- 40 gr All Purpose Flour ( 4 tbsp)
- 1/2 tsp Almond Extract
- Jam of your choice
■ Gingerbread *Style* Cookies:
to the third cookie dough, add:
- 2 3/4 tsp Ginger
- 3 tsp Cinnamon
- 2 or 3 tsp Cocoa Powder
- 40 gr Flour ( 4 tbsp)
For stronger gingerbread flavor add more ginger.
■ Sugar Cookies:
to the fourth cookie dough, add:
- 50 gr All Purpose Flour ( 5 tbsp)
- 1/2 tsp Vanilla
■ Chocolate Sugar Cookies:
to the fifth cookie dough, add:
- 60 gr Sweetened Cocoa Powder ( 7 1/2 tbsp) ( Bloom the cocoa with 5 tbsp hot Milk) If you're using UNsweetened cocoa powder you may have to add 1 tbsp more icing sugar.
- 20 gr All Purpose Flour ( 2 tbsp)
- Melted good quality chocolate to fill the cookies
Enjoy!
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Easy Cut-Out Chocolate Sugar Cookies | Just 5 Ingredients! | No Spread Cookie Recipe
No Spread 5 - Ingredient Cut Out Chocolate Sugar Cookies
:: Cook Me Food ::
These Chocolate Sugar Cookies are easy to make and perfect for any holiday decorating! They have slightly crisp edges with chewy, rich chocolatey centers! Cut them into festive shapes and dust them with powdered sugar, slather on some homemade frosting or even drizzle them with melted white chocolate.
You’ll need:
• 1 cup (225g) salted butter (at room temperature)
• 1 cup (200g) white sugar
• 1 medium to large egg
• 2 ¾ cup (358g) all-purpose flour (spooned & leveled)
• ½ cup (50g) unsweetened cocoa powder (preferably dutch- processed)
Cool completely. Serve. Enjoy!
:: HELPFUL HINTS ::
* Number of cookies will depend on cut out size and how thick you roll your dough. For thinner cookies, roll out your dough to 1/8 and 1/4 for thicker cookies.
* Bake thinner or smaller cookies for 8-9 minutes.
* Measure your flour correctly. Adding too much flour will result to crumbly texture or sandy taste when baked. Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.
* Let your cookies cool completely before frosting them. If they are not cool, the icing will melt.
Happy baking!
Thanks for watching!