Best Midnight Cookies Recipes

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 SNACK COOKIES

Steps:

• Position 2 oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Combine the butter, brown sugar and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment and mix on medium speed until fluffy, about 2 minutes. Scrape the paddle, sides and bottom of the bowl with a rubber spatula, then add the peanut butter and beat on medium until smooth, about 1 minute.
• Add the egg and mix on medium speed until combined. Add the bourbon and vanilla and mix on low to incorporate. Scrape the paddle and bowl with the rubber spatula.
• Add the flour, baking powder, baking soda and salt and mix on low until just combined. Scrape the paddle and bowl with a rubber spatula. Add the oats and chocolate-covered pretzels and mix on low until just incorporated. Scrape the paddle and bowl with the rubber spatula to make sure the dough is uniform.
• Using a 2-ounce ice cream scoop or 1/4-cup measuring spoon, scoop 6 mounds of dough onto each of the prepared baking sheets. Place 1 square of chocolate on top of each mound.
• Bake until the cookies have spread and are lightly browned around the edges, 16 to 18 minutes, rotating and switching the positions of the baking sheets after 8 minutes.
• Remove the sheets from the oven and immediately mist each cookie with 2 or 3 pumps from the spray bottle of bourbon. Let the cookies cool on the tray, about 15 minutes.

MIDNIGHT MADNESS COOKIES

Steps:

• Preheat oven to 325 degrees. In small saucepan over low heat, melt chocolates and butter. When melted, remove from heat and cool some. In small bowl, combine flour, baking powder and salt. In large mixing bowl, combine vanilla, instant espresso, eggs and sugar and beat until well combined. Add melted chocolate mixture and flour mixture. Blend until smooth. Fold in chocolate chunks. Drop by heaping tablespoons onto baking sheet lined with parchment paper, placing cookies 2 inches apart. Bake for 13 minutes. Cookies will still look quite soft in the center. Let cool on baking sheet for 10 minutes before removing from pan.

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.