You all know that I am HUGE supporter of Cookies for iPads, right? Well on Saturday, April 26th, they held their annual COOKIEPALOOZA! I live hundreds of miles from them, but send cookies as often as I can, so you know I sent cookies for Cookiepalooza!
I wanted something that was quick and easy, that would ship well, and something that reflected Autism.
When I saw Taste of Lizzy T post a Chocolate Chip Cut Out Cookie, I knew I found the cookie I wanted to make! The logo for Cookies for iPads, is a chocolate chip cookie with puzzle pieces on it. And by now, you should all know how I fell about Puzzle pieces, so this past week, I shipped a box that contained 136 of these!
They are sooooo yummy, and soooo easy! I cut some with a puzzle piece cutter, and the others I cut with a round cutter, and then before I baked them, I put some fondant puzzle pieces on them. Once baked, the puzzle pieces adhered to the cookie and I had PUZZLE CHIP COOKIES!
I want to take a minute to talk about these fondant puzzle pieces, in case you want to make them yourself too. I used THIS cutter, and THIS fondant. I don't have much experience with Fondant, but for this project, it worked great. I loved that I did not have to color it myself, just roll, cut and go. I spent a few hours making these puzzle pieces, and if stored in an air tight container, they last FOREVER.
Now, lets talk about how I got them to stick. On my first 'try' I baked the cookies, and then put the puzzle pieces on the hot cookies as soon as they came out of the oven. It appeared to work, but when I moved the cookies, the popped off. SO...plan B was to put the puzzle pieces on BEFORE I baked them. I have to confess, I was not sure it would work, I was sure they would melt into colored globes, but guess what? It worked, they stayed perfectly shaped, and did not pop off the cookies when they cooled! WOOT WOOT!
So, I kept rolling and cutting, until I was out of fondant puzzle pieces, then I moved to making
puzzle shaped chocolate chip cookies!
I was not sure how these would come out...but, ya'll....I love them!
Chocolate chip cookies in the shape of a puzzle piece, how can you NOT love that.
When I was making these, I was planning on drizzling them with multi-colored chocolate, but when they
came out of the oven, I fell in love with them, and left them as they were.
I will definitely be making these again, they are quick and easy. I love that that
actually TASTE like chocolate chip cookies.
Try them sometime...I am sure you will love them!
Roll-Out Chocolate Chip Cookies
- 2 cups brown sugar
- 3/4 cup buttered flavored Crisco
- 2 eggs
- 1/2 tsp. salt
- 1 tsp. vanilla
- 2 ounces (two squares) Chocolate Almond Bark
- 2 tsp. baking soda
- 1 cup sour cream
- 5 cups flour
- 1 cup mini semi-sweet chocolate chips
In a microwave safe bowl, melt Almond Bark according to package directions, set aside. In bowl of mixer, cream together sugar, shortening, eggs, salt and vanilla. Add melted Almond Bark to sugar mixture and mix until well combined. Combine baking soda with flour, and mix well. Alternately add sour cream and flour mixture to the sugar mixture, mix well. Stir in chocolate chips. Divide dough in half, wrap in cling wrap, flatten, and place in refrigerator to chill for at least 6 hours, I chilled it overnight. Remove half of the dough, and roll 1/4 inch thick, and use favorite cutter to cut out cookies. Re-roll any scrapes, if the dough becomes soft, put it back into the fridge to chill, the dough is much easier to work with when it is cold. Bake in a 350 degree oven for 8-12 minutes depending on the size of the cookie. Cookies are done,when the edges just start to brown, and center is slightly firm to the touch. Cool completely on cookie sheet, then remove to an air tight container to store.
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