Best Hockey Puck Chocolate Chip Cookies Recipes

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HOCKEY PUCKS



Hockey Pucks image

These treats are enjoyed by all peanut butter and chocolate lovers and are on my Christmas tray every year.

Provided by Denyce Zerwas

Categories     Desserts     Candy Recipes     Chocolate Candy Recipes

Yield 12

Number Of Ingredients 3

1 (16 ounce) jar peanut butter
1 (16 ounce) package buttery round crackers
1 pound semisweet chocolate, chopped

Steps:

  • Spread 1 teaspoon peanut butter on a cracker and top with another cracker.
  • Place chocolate in top of double boiler; stir frequently over medium heat until melted.
  • Place cracker sandwiches onto a fork and dip into the chocolate. Drain excess chocolate and cool on waxed paper. Store in refrigerator or cover and freeze until ready to serve.

Nutrition Facts : Calories 602.1 calories, Carbohydrate 50.8 g, Fat 41.5 g, Fiber 5.7 g, Protein 14.4 g, SaturatedFat 12.7 g, Sodium 515.6 mg, Sugar 24.4 g

COOKIES IN A BOWL (WITH ICE CREAM)



Cookies in a Bowl (with Ice Cream) image

Provided by Molly Yeh

Categories     dessert

Time 45m

Yield 12 servings

Number Of Ingredients 11

4 cups (540 grams) all-purpose flour
2 teaspoons kosher salt
1 1/2 teaspoons baking powder
1 cup (2 sticks; 226 grams) unsalted butter, at room temperature
2 cups (400 grams) light brown sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 cups (333 grams) semisweet chocolate chips
1 cup (167 grams) dark chocolate chips
Flakey salt, for sprinkling
Vanilla ice cream, hot fudge, rainbow sprinkles and maraschino cherries, for topping

Steps:

  • Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper. Set aside.
  • In a medium bowl, whisk together the flour, salt and baking powder until combined. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until just combined, scraping down the bottom and sides as needed. Add the eggs and vanilla extract and beat to incorporate. Add the flour mixture and mix slowly until just barely combined. Mix in the chocolate chips. Scoop out a slightly-heaping, 1/2-cup scoop of dough and place on a prepared baking sheet. Lightly press the dough to flatten into the shape of a hockey puck. Repeat with the remaining dough, placing 6 cookies on each baking sheet and making sure to evenly space apart. Sprinkle the tops with flakey salt. At this point, you can bake or freeze.
  • Bake the cookies until golden brown around the edges and lightly browned on top, 15 to 20 minutes. (If baking from frozen, begin checking at 20 minutes.)
  • While still warm, put a cookie in a bowl. Top with a scoop of ice cream, hot fudge, sprinkles and a cherry.

CHOCOLATE MINT SANDWICH COOKIES



Chocolate Mint Sandwich Cookies image

Provided by Molly Yeh

Categories     dessert

Time 3h45m

Yield 9 servings

Number Of Ingredients 16

1 stick (8 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
1/3 cup light brown sugar
1/4 teaspoon kosher salt
2 large eggs plus 1 large egg yolk
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 cup cocoa powder, plus more for dusting
2 sticks (16 tablespoons) unsalted butter, cut into pieces
1/4 cup fresh mint leaves (about 20)
2 cups confectioners' sugar
2 tablespoons heavy cream
Pinch kosher salt
A few drops green food coloring
12 ounces semisweet chocolate, finely chopped
1 tablespoon vegetable oil

Steps:

  • For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Beat the butter, granulated sugar, brown sugar and salt in a stand mixer on medium speed until light and fluffy, about 2 minutes. Add the eggs 1 at a time, beating well in between each addition. Add the yolk and vanilla and beat until combined. Reduce the speed to low. Stir together the flour and cocoa powder in a small bowl, then add it to the dough in two batches, mixing well in between each.
  • Remove the dough from the bowl and place on a piece of plastic wrap (the dough will feel a bit wet but will come together once chilled). Form the dough into a disc and wrap tightly. Refrigerate until chilled, about 1 hour.
  • Place some cocoa powder in a small bowl. Scoop a 2-tablespoon piece of dough and roll into a ball. Dip the bottom of a flat-bottomed jar or glass in the cocoa powder and press the cookie out into a flat 3-inch disc. Place on the prepared baking sheet and repeat with the remaining dough. Bake the cookies until set and just starting to turn darker brown on the bottom, 9 to 11 minutes. Remove from the oven and let sit for 2 minutes, then transfer to a wire rack to cool completely, about 1 hour.
  • Meanwhile, make the buttercream: Melt the butter with the mint in a small saucepan over medium-low heat. Reduce the heat to low and continue to cook the butter, gently mashing the mint, until the butter starts to take on the flavor of the mint, about 15 minutes. Strain the butter into a small bowl and immediately place it in the fridge to solidify, about 30 minutes.
  • Scrape the butter into the bowl of a stand mixer and beat on medium-high speed until it is light and fluffy, about 5 minutes. Reduce the speed to low and beat in the confectioners' sugar in batches. Beat in the heavy cream, salt and food coloring. Transfer to a piping bag fitted with a round tip.
  • Build the cookies: Pipe buttercream on the bottoms of 9 cookies to cover in an even layer. Top each with another cookie, then chill until the buttercream is hardened, about 30 minutes.
  • Meanwhile, line a plate with parchment paper. Melt the chocolate and vegetable oil together in a small saucepan over medium heat until smooth. Working with one cookie at a time, gently place in the chocolate and spoon more chocolate over the top until completely coated. Use a slotted spatula or spoon to remove the cookie from the chocolate and place on the lined plate. Repeat with the remaining cookies. Refrigerate until the chocolate is hardened, about 10 minutes.

CHOCOLATE HOCKEY PUCKS



Chocolate Hockey Pucks image

Hockey pucks are a new twist on two classic American treats: peanut butter cups and Oreos®! These take just a few minutes to make and are true crowd pleasers. Make them for your next gathering and watch them fly off the plate!

Provided by Arizona Desert Flower

Categories     Desserts     Cookies

Time 48m

Yield 16

Number Of Ingredients 4

16 chocolate sandwich cookies (such as Oreo®)
16 chocolate-covered peanut butter cups (such as Reese's®)
1 (12 ounce) bag semi-sweet chocolate chips
2 tablespoons shortening

Steps:

  • Line a baking sheet with waxed paper.
  • Split each sandwich cookie open using a paring knife, putting as much filling as possible on one side of the cookie. Arrange cookies on a microwave-safe plate. Place 1 peanut butter cup on the filling-side of each cookie; cover with the remaining cookie top.
  • Heat cookie sandwiches in the microwave until chocolate is slightly softened, about 5 seconds. Press cookie sandwich firmly together to adhere both sides of the cookie to the peanut butter cup.
  • Place chocolate chips and shortening in a microwave-safe bowl. Microwave on high for 1 minute, remove, stir, and repeat in 30 second increments until chocolate is smooth and melted.
  • Dip each cookie sandwich in the melted chocolate mixture, completely covering in chocolate. Allow excess to drip off before placing on waxed paper-lined baking sheet. Hide any finger prints on the cookies with extra melted chocolate. Freeze the 'hockey pucks' until chocolate is hardened, at least 30 minutes.

Nutrition Facts : Calories 248.9 calories, Carbohydrate 29.8 g, Cholesterol 1 mg, Fat 15 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 6.3 g, Sodium 104 mg, Sugar 23.5 g

HOCKEY STICKS AND PUCKS COOKIES



Hockey Sticks and Pucks Cookies image

Make and share this Hockey Sticks and Pucks Cookies recipe from Food.com.

Provided by Pamela

Categories     Dessert

Time 25m

Yield 24 cookies

Number Of Ingredients 4

1 (18 ounce) package refrigerated sugar cookie dough, I recommend Granny's Sugar Cookies
1/2 cup all-purpose flour
24 Junior mints
1 cup icing, I recommend Sugar Cookie Icing

Steps:

  • Lightly grease cookie sheets. Let dough stand at room temperature about 15 minutes.
  • Combine dough and flour in large bowl; knead until well blended.
  • Divide dough into 24 pieces. Shape each piece into 6-inch-long rope. Place ropes on prepared cookie sheets; bend ropes about 1-3/4 inches from ends to form hockey stick shapes. Freeze about 10 minutes.
  • Preheat oven to 350°F Bake 8 to 10 minutes or until lightly browned. While cookies are still hot, place one mint on bottom part of each cookie for puck. Cool completely on cookie sheets.
  • Decorate with icings as desired.

Nutrition Facts : Calories 102.2, Fat 4.4, SaturatedFat 1.1, Cholesterol 6.2, Sodium 89.8, Carbohydrate 14.5, Fiber 0.2, Sugar 4.6, Protein 1.2

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