Recipes Cookbook - Slow-Cooker Chocolate Chip Cookie

Slow-Cooker Chocolate Chip Cookie |#Crockpotcoffeecake #Crockpotdesserts #Cookingrecipes #Dessertrecipes #Crockpotslowcooker #Crockpotcooking #Pumpkinchocolatechipcookiesdelish #Crockpotbrownies #Crockpotbrownies #Crockpotchocolatechipcookie #Instantpotchocolatechipcookies #Crockpotmonkeybreadeasy

Ingredients

• 1/2 c. (1 stick) butter, softened
• 1/2 c.granulated sugar
• 1/3 c.packed brown sugar
• 1 large egg
• 1 tsp. pure vanilla extract
• 1 1/2 c. all-purpose flour
• 1 tsp. baking soda
• Large pinch salt
• 1 1/2 c. chocolate chips

Instructions

1. Grease the bowl of your slow cooker with cooking spray. Using two 4” to 5” strips parchment paper, line the bowl in an “x” formation. Using an electric mixer, beat butter and sugars until light and fluffy, about 2 minutes. Slowly beat in egg and vanilla extract.
2. Add flour, baking soda, and salt and stir until fully combined. Fold in chocolate chips. Pour cookie dough into slow cooker and smooth top with a spatula.
3. Cover and cook on high for 2 1/2 to 3 hours (or low for 5 to 6 hours), or until the cookie is almost completely cooked through and only slightly soft in the center. Cookie can be kept warm in slow-cooker for up to 3 hours. Remove insert from slow cooker base and place on a cooling rack to cool. Use the parchment paper to remove the cookie, slice and serve.

  recipe adapted >>>>>  here

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Recipes Cookbook - Chocolate Chip Salted Caramel Cookies

#Saltedcaramelchocolatechipcookies #Redvelvetcookies #Cookieideas #Christmascookies #Dessertrecipes #Cookiedesserts #Smoresstuffedcookies #Fooddeserts #Saltedcaramelchocolatechipcookies #Sprinklecookies #Desertsrecipes #Marshmallowcookies

 

 

 

 

 

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg, plus 1 egg yolk
• 1 and 1/2 teaspoons vanilla extract
• 1 cup semisweet chocolate chips
• 1 cup caramel bits, or soft caramel candies cut into small pieces
• 1 – 2 tablespoons coarse sea salt

Instructions

1. In a medium bowl, combine the flour, baking soda, cornstarch, and salt; stir with a whisk. Set aside.
2. Beat the butter and both sugar sugars together in a large bowl using a stand mixer with a paddle attachment or a hand-held mixer on low speed just until combined. Beat in the egg, egg yolk, and vanilla. Stir in the flour mixture just until well blended. Fold in the chocolate chips and caramel bits.
3. Roll cookie dough into 1 and 1/2 to 2 tablespoon sized balls and place them 2 inches apart on a baking sheet lined with a silicone mat. Cover and refrigerate for 2 hours.
4. Preheat the oven to 350ºF. Gently press the top of each dough ball into the sea salt and return to the baking sheet. Bake cookies for 10-12 minutes or until lightly brown and just under done. Cool the cookies on the pan for 10 minutes. Remove from the pan and cool completely on a wire rack.

recipe adapted >>>>>  here