Midnight Cookies Recipes

MIDNIGHT ESPRESSO CRINKLES

Steps:

• In small microwavable bowl, microwave baking chocolate uncovered on High 1 minute. Stir; microwave 1 minute longer, stirring every 15 seconds, until melted and smooth.
• In large bowl, beat butter, oil, granulated sugar and brown sugar with electric mixer on medium speed, scraping bowl occasionally, until light and fluffy. Beat in melted chocolate and eggs until well blended.
• In small bowl, dissolve coffee granules in water. Add coffee mixture and vanilla to batter; beat until well blended. On low speed, beat in flour, baking powder and salt. Stir in chocolate chips. Cover with plastic wrap; refrigerate 30 minutes for easier handling.
• Heat oven to 350°F. Place sugar crystals in small bowl. Shape dough by rounded tablespoonfuls into 1 1/2-inch balls; dip tops of balls in sugar. On ungreased cookie sheets, place balls, sugar sides up, 3 inches apart.
• Bake 11 to 13 minutes or until tops look dry (do not overbake). Cool 5 minutes; remove from cookie sheets to cooling racks.

MIDNIGHT COOKIES RECIPE

Steps:

• Light your oven to gas mark 5 (190C).
• Line two baking trays with baking tray liners or greaseproof paper.
• Cream together the butter and sugar.
• Add the egg and vanilla to the creamed butter & sugar.
• In a separate bowl sieve together the cocoa powder, flour & bicarbonate of soda. Mix.
• Add the dry mixture to the wet mixture and combine.
• Dampen your hands. Roll out walnut-sized balls of the mixture, 6-8 to a tray.
• Bake for 10-11 minutes. Remove when still slightly soft.
• Leave to cool (and harden) on a baking tray.

MIDNIGHT MOON COOKIES

Steps:

• Make the cookies: Preheat oven to 350 degrees. Coat 2 baking sheets with cooking spray, line with parchment, and coat parchment. Sift flours, baking powder, and salt into a medium bowl.
• Beat butter and granulated sugar with a mixer on high speed until pale and fluffy, about 3 minutes. Reduce speed to medium, and add eggs, 1 at a time, beating well after each addition, then add vanilla. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with milk, starting and ending with flour.
• Transfer batter to a pastry bag fitted with a 1/2-inch round tip. Pipe batter into ten 1/2-inch-thick, 3 1/2-inch-wide rounds, spacing them 1 1/2 inches apart on baking sheets. Bake cookies until firm but not browned on bottoms, 9 to 10 minutes. Transfer parchment with cookies to wire racks, and let cool.
• Make the cats and icing: Place melted chocolate in a pastry bag fitted with the smallest round tip. Tape 10 cat templates onto a baking sheet, then tape waxed paper over templates to baking sheet. Pipe chocolate on center and legs of 1 cat. Using a toothpick, spread chocolate to edges for fur. Repeat with remaining cats and chocolate. Freeze until hard, about 10 minutes.
• Meanwhile, sift confectioners' sugar into a large bowl. Add boiling water in a slow, steady stream, whisking constantly until mixture is smooth. Add butter, and whisk until smooth, adding more water if needed to thin.
• Remove cats from freezer, and cut waxed paper around each cat. Return to freezer. Spread a thin layer of icing on flat side of 1 cookie. Peel waxed paper from 1 cat. Using a small offset spatula, flip a cat, smooth side up, then center on icing. Repeat with remaining cookies, icing, and cats.

MIDNIGHT COOKIES

Steps:

• Preheat oven to 350 F.
• Add 3/4 cups old-fashioned rolled oats to the blender and pulse to create a coarse oat flour. Then add to a large bowl.
• Add whole old-fashioned rolled oats, chopped cashews, sesame seeds, and spices to the bowl.
• Put dates, apple sauce, coconut oil, honey, and egg in a blender and blend until smooth.
• Combine wet and dry ingredients.
• Scoop out 1/4 measuring cup of dough per cookie and place on a parchment-paper-lined baking sheet flattening the cookie to about 1/2 inch thickness.
• Bake for approximately 18-22 minutes or until golden. Beware of not burning the bottoms.
• Cool on a cookie sheet and store in an airtight container preferably in the fridge.

MIDNIGHT COOKIES

Steps:

• In a standing mixer fitted with the paddle attachment, beat butter and sugar on low until light in color and very fluffy, at least 5 minutes.
• Meanwhile, combine flour, cocoa powder, soda, and salt in a bowl. Whisk well to combine.
• Add eggs and vanilla to butter-sugar mixture. Beat on low until well combined.
• Add half the flour mixture and beat on low just until combined. Add remaining flour and chocolate chips and beat on low until just combined. Do not overmix.
• Cover the bowl with a plastic wrap and refrigerate for at least one hour.
• Preheat oven to 350° F Line two baking sheets with parchment or Silpats.
• Drop a tablespoonsful of dough onto lined sheets. (The dough is quite soft, so a disher is very helpful.) Bake until the tops begin to crack, but the cookies are not yet dry, about 12 minutes. Cool on baking sheet 15 minutes before transferring to a wire rack.
• When completely cool, store at room temperature up to 3 days. Serve cold and plain or with other desserts.