Easter Chocolate Chip Cookies!

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Even though the weather outside might not feel like it, Spring is here! This time of the year is one of our favorites because of the wonderful arrival of the Easter candy aisle! =) In honor of such a sweet-tooth excitement, we decided it’s time to bust out some of our favorite NECCO Easter candies and incorporate them into as many Springtime recipes as we can!

Today’s recipe brings you a warm, chewy treat that you’ll love to snack on and share throughout this cheerful season! This delight takes the beloved dessert classic, yummy chocolate chip cookies,  and adds in a sweet, crunchy twist, our Mighty Malts Mini Speckled Malted Milk Eggs! So don’t be afraid to head to the kitchen with a mission for deliciousness! Then, grab a glass of milk  and settle down with some friends and family to indulge on these delectable desserts!

Ingredients:

  • 2 cups of flour
  • ½ cup of sugar
  • 1 cup of brown sugar
  • 3/4 cup of butter, unsalted and softened
  • 1 Tbsp of vanilla extract
  • 1 egg
  • 1 egg yolk
  • ½ tsp of salt
  • ½ tsp of baking soda
  • 2 cups of chocolate chips
  • Mighty Malts Mini Speckled Malted Milk Eggs

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Baking supplies:

  • 1 large mixing bowl
  • 1 medium mixing bowl
  • measuring cups and spoons
  • wooden mixing spoon
  • mixer (stand or hand)
  • chopping knife
  • whisk
  • parchment paper
  • flat cookie sheet
  • wire cooling rack

Instructions:

  1. Begin by pre-heating the oven for 350°F or slightly warmer to 375°F depending on the size and strength of your oven.
  2. Line the cookie sheet with parchment paper.
  3. In your medium mixing bowl, use the whisk to stir together the flour, salt and baking soda. Set aside.
  4. In the large mixing bowl, beat the sugar, brown sugar and butter together with a mixer at medium speed until well blended.
  5. Add in the egg, egg yolk and vanilla extract into the large mixing bowl. Use the mixer to blend this mixture until the consistency is well blended and creamy.
  6. Gradually add the dry mixture from the medium mixing bowl into the large mixing bowl and use the mixer to blend until you have a light, fluffy mixture.
  7. Use the wooden mixing spoon to gently stir in the chocolate ships until spread consistently throughout the dough.
  8. Use your knife to chop the Mighty Malts Mini Speckled Malted Milk Eggs into halves and quarter pieces. Use the wooden mixing spoon again to gently mix these pieces throughout your cookie dough.
  9. Roll the dough into golf ball-sized balls [or slightly larger depending on how big you like your cookie! =)] and place onto the parchment-lined cookie sheet at least 2-3 inches apart. Leaving ample room between the cookie dough balls is key as these cookies will expand a bit as they bake!
  10. Bake for approximately 15 minutes until you notice the edges of the cookies start to turn golden brown.
  11. Leave to cool for a few minutes on the cookie sheet prior to moving them, so they do not crumble. Once cooled, transfer them onto the wire cooling rack to cool completely.
  12. Indulge! =)

Cookies can be stored in an air-tight container at room temperature.

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Chewy Nonpareil Cookies!

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We’re on a cookie baking roll! And, we love enjoying all of our NECCO candies so much that we just love to incorporate them into as many recipes as we can.

Today’s recipe brings you a warm, chewy treat that you’ll love to share! These cookies are topped with Haviland Nonpareils, one of our fans’ favorite theater and snack time sweets. So grab a glass of milk or a mug of coffee or hot chocolate and settle down with some friends and family to indulge on these delectable desserts!

Ingredients:

  • 1 tsp of baking soda
  • 1 tsp of salt
  • 1 and ½ tsp of vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 cup (16 Tbsp) unsalted butter, softened
  • 1 & ½ cups of bread flour
  • ¼ cup of sugar
  • 1  cup of light brown sugar
  • 1 oz of milk
  • 1 Box (or more!) of Haviland Nonpareils (in our photos we have colorful Nonpareils as we used our seasonal Easter Haviland Nonpareils)

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Baking supplies:

  • parchment paper
  • 1 or 2 flat cookie pans/sheets (depending on size of oven)
  • 1 large and 2 medium mixing bowls
  • mixer (stand or hand)
  • measuring cup
  • 1/2 tsp , 1 tsp, and 1 Tbsp measuring spoons
  • whisk

Instructions:

  1. Begin by pre-heating the oven for 350°F or slightly warmer to 375°F depending on the size and strength of your oven.
  2. In the medium sized mixing bowl, gently mix together the flour, baking soda, and salt, using the whisk. Set aside.
  3. In the large mixing bowl, beat the butter, sugar and brown sugar together at medium speed with a mixer until well blended.
  4. Beat together the egg, egg yolk, vanilla extract and milk until completely combined in the second medium mixing bowl.
  5. Add the mixture in the second medium mixing bowl to the butter/sugar mixture in the large one. Use the mixer to blend until thoroughly combined.
  6. Gradually add the dry mixture from the first medium mixing bowl into the large mixing bowl and use the mixer to blend completely until you have a light fluffy mixture.
  7. It’s often best to chill the dough for 30 minutes to an hour before you begin baking, but this is optional.
  8. Line the cookie sheets with parchment paper. Roll the dough into golf ball or slightly larger sized balls and place onto the sheet at least 2-3 inches apart. Tip: we also like to sprinkle a little extra sugar on top as well, as shown below. =)
  9. Bake for 10-12 minutes, paying attention not to burn the cookies. Remove from oven when they are golden brown around the edges.
  10. Once removed from oven, take one Haviland Nonpareil and place it on top of each ball of dough and press down slightly so it sinks into the warm dough and begins to flatten the cookie.
  11. Leave to cool for a few minutes and then move cookies onto a wire cooling rack to cool completely.
  12. Indulge! =)

Cookies can be stored in an air-tight container at room temperature.

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Marshmallow Swirled Chocolate Covered Peanut Cookies!

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What more delicious way to celebrate the changing of the seasons is there than indulging in some freshly baked cookies? Stumped? Don’t worry. We’re not sure if there’s an answer to that either! =)

Today we’ll share with you an easy recipe using one of our favorite pop-able sweets: Haviland Real Chocolate Double Dipped Peanuts! This creation will make your taste buds smile and have you reaching for a cold, refreshing glass of milk! We just can’t resist baking with these Haviland Double Dipped Peanuts as their real chocolate and peanut crunch make them the perfect ingredient in nearly every recipe. So, today we bring you a recipe that creates a blend of peanut, chocolate and marshmallow that is simply irresistible!

So before you dive into your spring cleaning, whip up these yummy treats and take a moment to enjoy!

Ingredients:

  • 1  & ½ cup of all-purpose flour
  • ½ tsp of baking soda
  • ¼ tsp of salt
  • 1 tsp of pure vanilla extract
  • 1 large whole egg
  • ½ cup (8 Tbsp) of unsalted butter, softened
  • ½ cup of sugar
  • ½ cup of light brown sugar
  • 4 oz. of marshmallow creme spread
  • Haviland Double Dipped Chocolate Covered Peanuts

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Baking supplies:

  • parchment paper
  • 1 or 2 flat cookie pans/sheets (depending on size of oven)
  • 1 large and 1 medium mixing bowl
  • mixer (stand or hand)
  • measuring cup
  • ¼ tsp,½ tsp , 1 tsp, and 1 Tbsp measuring spoons
  • whisk

Instructions:

  1. Begin by pre-heating the oven for 350°F or slightly warmer to 375°F depending on the size and strength of your oven.
  2. In the medium mixing bowl, gently mix together the flour, baking soda, and salt, using the whisk. Set aside.
  3. In the large sized mixing bowl, use the mixer to blend together the butter, brown sugar, and sugar until completely combined and smooth.
  4. Add in the egg to the large mixing bowl and blend with the mixer until it is a light, fluffy consistency. Repeat with the vanilla extract.
  5. Once this mix is ready, slowly add the flour/baking soda/salt mix from the medium sized bowl in increments to the mix. Use the mixer on a lower setting to thoroughly combine these ingredients. This will be a gradual process to complete mix ingredients.
  6. There are many methods to filling the dough with the Double Dipped Peanuts and marshmallow creme, so feel free to improvise! We used our hands to roll the dough into at least golf-ball sized balls (these cookies often work best if they are made larger!) and then pressed our thumbs into the center to hollow them out.
  7. Then, we dipped a few of the peanuts into the marshmallow creme, coating them completely and placed them in the hollowed center of the dough. Close the dough around the peanuts completely. More Double Dipped Peanuts can be added throughout the dough for more chocolatey peanut crunch! =)
  8. Again, improvise and make changes where you want. This recipe is great for that! Want more marshmallow creme? Add it on in! A couple extra Double Dipped Peanuts? You got it! Have fun!
  9. Line the cookie sheets with parchment paper, and place the dough balls 2-3 inches apart.
  10. Bake for 10-12 minutes (judge if more time is needed). Pay close attention to the cookies to ensure they are not over-baked or burnt.  Remove from oven when cookie edges appear golden brown.
  11. Once golden brown, remove from oven and set aside to cool completely. Once cooled, move cookies from parchment paper to a cooling rack. Don’t do this too soon or your cookies will crumble.
  12. Indulge! =)

Cookies can be stored in an air-tight container at room temperature.

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Peanut Butter Clark Bar Surprise Cookies!

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Peanut butter is one of our favorite foods , which is why we just can’t resist our Clark Bar! It’s made of real chocolate with a real crunchy peanut butter center. The crunchy blend of PB & chocolate make it a regular snack and dessert for our loyal NECCO fans!

We love the Clark Bar so much that we love to incorporate it into many of our favorite candy-inspired recipes. For this weekend delight, we whipped up some chewy peanut butter cookies with a surprise Clark Bar filling.  With every peanut buttery bite you get the surprise crunch of our classic candy bar.  These will be sure to quickly disappear from the plate, and are perfect to enjoy alongside a cold glass of milk. So take a couple minutes to whip up these simple delights and enjoy!

Ingredients:

  • 1 cup of all-purpose flour
  • ½ tsp of baking soda
  • ¼ tsp salt
  • 1 and ½ tsp vanilla extract
  • 2 egg whites
  • ½ cup (8 Tbsp) unsalted butter
  • 1 & ¼ cups of peanut butter
  • ¾ cup sugar
  • 1 & ¼ cup of light brown sugar
  • 2 Full Sized Clark Bars (or more if you want to add some crunch!)

Clark Bar

Baking supplies:

  • parchment paper
  • 1 or 2 flat cookie pans/sheets (depending on size of oven)
  • 1 large and 1 medium mixing bowl
  • mixer (stand or hand)
  • measuring cup
  • 1/4 tsp, 1/2 tsp , 1 tsp, and 1 Tbsp measuring spoons
  • whisk
  • cutting board
  • sharp, chopping knife

Instructions:

  1. Begin by pre-heating the oven for 350°F or slightly warmer to 375°F depending on the size and strength of your oven.
  2. In the medium sized mixing bowl, gently mix together the flour, baking soda, and salt, using the whisk. Set aside.
  3. In the large mixing bowl, add the the sugar and the brown sugar. Then, add in the butter. Using the mixer, carefully cream the butter and sugars together until ingredients are completely combined, and there are no clumps of butter in the sugar. The end result should be a light mixture.
  4. Once this mixture is near-fluffy, add in the egg whites. Using the mixer, beat in the eggs until completely combined.
  5. In the same bowl, pour in the vanilla extract and the peanut butter. Again, use the mixer to completely mix all ingredients in the bowl until completely combined. Be thorough in the mixing here to avoid clumps of unmixed ingredients.
  6. Once this mix is ready, slowly add the flour/baking soda/salt mix from the medium sized bowl in increments to the mix. Use the mixer on a lower setting to thoroughly combine these ingredients. This will be a gradual process to complete mix ingredients.
  7. On the cutting board, chop the Clark Bars to your desired size of pieces. When cutting, the Clark Bars often crumble. Don’t worry; these smaller pieces add a great peanut butter crunchy flavor and texture to the cookies!
  8. Use your hands to roll the pieces of dough into small balls. Push your thumb into the ball to hollow the center and place a piece of the Clark Bar in the open space. Fold the dough around the piece of Clark Bar making sure it’s completely covered on all sides.
  9. Line the cookie sheets with parchment paper, and place the dough balls 2-3 inches apart.
  10. Bake for 10-12 minutes. Pay close attention to the cookies to ensure they are not over-baked or burnt.  Remove from oven when cookies appear golden brown.
  11. Add time if needed. Once golden brown, remove cookies from oven and set aside to cool completely. Do not remove cookies from parchment paper until completely cooled to avoid crumbling.
  12. After 5-10 minutes, feel free to move cookies onto a cooling rack or other plate to complete the cooling process.
  13. Indulge! =)

Cookies can be stored in an air-tight container at room temperature.

 

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Candy Button Christmas Cookies!

Keeping in with the festive spirit of our last recipe: Treelights cupcakes! Today’s sweet surprise brings you an edible Christmas Tree (and one of its most popular accessories) in the form of warm, chewy sugar cookies!

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This recipe appeals to all ages, and everyone who tries it will have a hard time stopping at just one cookie! And this baking project is great to do with kids! They’ll have a blast helping you prepare for your holiday celebration, especially when it comes to the decorating stage!

So grab the ingredients and try this time-tested dessert classic as you indulge during this wonderful, happy holiday season! =)

Ingredients:

For the cookies:

  • 2 & ½ cups of all-purpose flour
  • 2 cups of sugar
  • 1 tsp baking powder
  • 1 cup of unsalted butter
  • 2 large whole eggs
  • 1 tsp of vanilla extract
  • ½  tsp of sea salt

For the frosting & decorations:

  • 5 cups of powdered sugar, sifted
  • 7-8 Tbsp of milk
  • 1 Tbsp of vanilla extract
  • 1/3 cup of butter
  • green fine sugar crystal sprinkles
  • Candy Buttons

candybuttons

Baking Supplies:

  • parchment paper
  • 1 or 2 flat cookie pans/sheets (depending on size of oven)
  • 2 large and 1 medium mixing bowl
  • mixer (stand or hand)
  • measuring cup
  • 1/4 tsp, 1/2 tsp , 1 tsp, and 1Tbsp measuring spoons
  • whisk or large spoon
  • rolling pin
  • Christmas tree shaped cookie cutter
  • frosting spatula

Instructions:

  1. Begin by pre-heating the oven for 350°F or slightly warmer to 375°F depending on the size and strength of your oven.
  2. In the medium mixing bowl, gently whisk together the flour, baking powder, and salt. Set aside.
  3. In the large mixing bowl, use the mixer to blend together the sugar and the butter. The speed best used is medium-high, and it should be beat until the mixture is completely blended and has a fluffier texture to it. You want to blend until there are no clumps.
  4. Add the two large eggs, one at a time, into the large mixing bowl, and again using the mixer beat until the eggs are completely blended.
  5. Once this is completely combined, blend in the vanilla extract until completely combined. Thoroughly mix to avoid clumps of ingredients.
  6. Once ready, gradually stir in the dry mixture from the medium mixing bowl in increments to the mix. On a low speed, use the mixer to blend until ingredients are just combined.
  7. Place the combined dough onto a piece of the parchment paper, and then place another piece of parchment paper on top.
  8. Use the rolling pin to flatten out the dough until it is your desired thickness for you cookies. About 1/4 of an inch often works best as they will become slightly plumper with baking. Pre-rolling helps cut down chill time and your struggles with shaping and cutting.
  9. Place this flattened dough into the refrigerator to chill and set for at least 30 minutes to an hour. Be careful that it doesn’t start to harden completely.
  10. Use the Christmas tree cookie cutter to cut out the shapes for your cookies.
  11. For the bulb, you can use a bulb shaped cookie cutter or simply form a flattened circle shape and add an extra rectangle of batter on the top for the bulb.
  12. Line the baking sheets with parchment paper.
  13. Place the cut-out cookie shapes two inches apart.
  14. Bake for 8-10 minutes until the edges begin to become golden brown. It’s important to note that they won’t look like fully baked cookies at this time, just slightly golden and set.
  15. Remove cookies from the oven and let cool completely.
  16. As the cookies cool, you can prepare the frosting. In the second large mixing bowl, combine the butter, vanilla and powdered sugar. Blend until combined.
  17. Add in the milk gradually, blending as you do this so you can attain the desired consistency of your frosting.
  18. Once the cookies are cooled, spread the frosting on them using the spatula to create a semi-thick layer on the cookies.
  19. Use the sugar sprinkles shaker to coat the frosting in green. Do this over a clean plate so you can shake off excess sprinkles until you achieve your desired look.
  20. Place the Candy Buttons on the frosted and sprinkle-covered cookies to make lights and a star at the top. Be creative here and make your dream Christmas tree!
  21. For the bulb, simply frost the cooled cookie and place candy buttons across the diameter of the cookie in any design you like!. (You can also use food coloring for a different colored bulb.)
  22. Indulge! =)

Cookies can be stored in an air-tight container.

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Chocolate Mint Cookies!

As the months get chillier, we all look for some comfort foods to enjoy as we cozy up in a warm blanket or by the fire.  A never fail option is always cookies because who can say no to a warm, fresh batch of homemade cookies…. especially on a late Friday afternoon? No one!

This recipe for chocolate mint cookies is a sweet tooth’s favorite, and no store bought version could ever beat out the fresh batch you can whip up at home! They’re made using a few boxes of a NECCO classic sweet: Haviland Thin Mints. The mint is powerfully flavorful, but not overwhelming to the moist chocolate cookie underneath.

Grab your ingredients and supplies and get ready for a delicious baking journey!

Ingredients:

  • ¾ cup of butter
  • 2 & ½ cups of all-purpose flour
  • 2 Tbsp of water
  • 1 & ½ cups of light brown sugar
  • 1 & ¼ tsp of baking soda
  • ½ tsp of salt
  • 2 cups of semisweet chocolate chips
  • 2 whole eggs
  • 3 Boxes of Haviland Thin Mints

Baking Supplies:

  • parchment paper
  • 1 or 2 flat cookie pans/sheets (depending on size of oven)
  • 1 large and 1 medium mixing bowl
  • 1 sauce pan
  • mixer (stand or hand)
  • measuring cup
  • 1/4 tsp, 1/2 tsp , 1 tsp, and 1Tbsp measuring spoons
  • whisk or large spoon
  • toothpick

Instructions:

  1. Begin by pre-heating the oven for 350°F or slightly warmer to 375°F depending on the size and strength of your oven.
  2. Set the sauce pan on the stove over medium heat.
  3. In the sauce pan, add in the brown sugar, butter and water. With the whisk or large spoon, stir these ingredients occasionally until they are melted.
  4. Remove the sauce pan from the heat.
  5. With the whisk or large spoon, stir the chocolate chips into the melted mixture in the sauce pan, until the chips themselves are melted. Set this completely combined mixture aside to cool for 10 minutes.
  6. After the 10 minutes has passed, pour the melted mixture into the large mixing bowl.
  7. Using the mixer, beat in the whole eggs one at a time until completely combined with the melted mixture.
  8. In the medium mixing bowl, combine the flour, baking soda and salt. Using either the dry, clean whisk or the mixer on a very low setting, gently combine these ingredients.
  9. Add in the flour, baking soda and salt mixture into the melted mixture in the larger mixing bowl.  Using the mixer, blend all ingredients until completely combined.
  10. Cover blended mixture and refrigerate the dough for at least 1 hour so it can begin to harden slightly.
  11. Using your hands or a cookie scoop, gently roll pieces of the dough into small balls. Ideal size is no larger than a walnut, but as always you can make a giant super cookie with larger sized cookie dough balls if you’d like! =)
  12. Line the cookie sheets with parchment paper, and place the dough balls 2-3 inches apart.
  13. Bake for 8-10 minutes in the pre-heated oven. Pay close attention to the cookies to ensure they are not over-baked or burnt.  Remove from oven.
  14. While cookies are still warm after removal, press one Haviland Thin Mint onto the top of each cookie. Let this sit for at least 1 minute.
  15. Because the cookies are still so warm, the Haviland Thin Mint will begin to soften and melt. Once this has happened, use the toothpick to stir and swirl the melted Haviland Thin MintYou can be creative here and swirl to any pattern you’d like! Tip: if you made very small cookies, you may want to break the Haviland Thin Mints in half prior to placing them on the cookie. This will prevent the melted mint from stickily spilling over the edges of the cookie.
  16. Note: if the Haviland Thin Mints are not melting, place the cookie sheet with the mint covered cookies back into the warm oven for another minute.
  17. Let completed cookies partially cool and begin to harden on cookie sheets before removing them to cool completely on a cooling rack or tray.
  18. Indulge! =)

Cookies can be stored in an air-tight container at room temperature for one week.

Clark Bar Blondies!

Just last week we posted one of our favorite recipes: the Crunchy Clark Bar Cookies! They were such a hit that before moving on to another candy, we decided to create one more tasty recipe using the Clark Bar.

This week we created Clark Bar blondies! This treat is chewy and delicious, and you definitely won’t regret enjoying it with milk. Either frosted or unfrosted, these Clark Bar blondies will do the trick! YUM!

Ingredients

For blondies:

  • 2 large eggs
  • 1 cup of light brown sugar
  • 1 cup (16 Tbsp) of unsalted butter
  • 2 and ½ cups of all-purpose flour
  • ½ cup of sugar
  • 2 tsp of vanilla extract
  • 1 tsp of baking soda
  • 1 tsp of sea salt
  • 2 cups of chopped or crumbled Clark Bars

For buttercream frosting:

You can either purchase pre-made buttercream frosting or prepare it yourself with the following ingredients:

  • ½ cup of vegetable shortening
  • ½ cup (8 Tbsp) of unsalted butter
  • 2 ½ cups of powdered sugar

Baking Supplies:

  • 2 large mixing bowls and 1 medium mixing bowl
  • 1 9×13 baking pan/dish
  • mixer (stand or hand)
  • whisk
  • cutting board
  • sharp, cutting knife
  • frosting/icing spreader
  • baking pan spray

Instructions: 

For blondies:

  1. Begin by pre-heating the oven for 350°F or slightly warmer to 375°F depending on the size and strength of your oven.
  2. In the medium sized mixing bowl, gently mix together the flour, baking soda, and salt, using the whisk. Set aside.
  3. In one of the large mixing bowls and using the mixer, mix the unsalted butter, the sugar and the brown sugar together until completely combined.
  4. Once this mix is combined, add in the eggs and vanilla extract. Using the mixer, beat until all ingredients are completely combined. Be thorough in the mixing here to avoid clumps of unmixed ingredients.
  5. Gradually add in the mixed dry ingredients of the flour, baking soda and salt. Use the mixer at a lower setting during this step. This will be a slower, gradual process to mix the ingredients.
  6. On the cutting board, chop the Clark Bars up until they are your desired size. Again, Clark Bars often crumble when chopped, but these fragments add great crunch texture to your blondies!
  7. Using your hands stir in the pieces of Clark Bar. Here you can decide the desired amount of pieces to use. More pieces add crunch to the blondies.
  8. Spray the 9×13 baking pan with the baking spray or grease and lightly flour it.
  9. In the baking pan, spread your fully mixed ingredients until they form an even layer across the pan.
  10. Bake for approximately 30 minutes. Be mindful of the time so as not to burn the blondies. However, do not take them out too soon because you do not want the inside of your blondies to be too gooey or sticky!
  11. Remove baking pan from oven and let cool at room temperature. Do not remove the blondies from the pan until they are completely cool. They will crumble easily if they aren’t set.

For buttercream frosting:

  1. If you choose to make your own frosting, in your second large mixing bowl, mix together the butter and vegetable shortening with the mixer until completely combined. This mixture should appear to be smooth, without clumps or obvious texture.
  2. Carefully add in the powdered sugar and mix until all ingredients are completely combined.
  3. When ready, spread the frosting on top of the completely cooled blondies.
  4. Using your hands, lightly sprinkle the remaining Clark Bar chopped pieces across the top of the frosting.
  5. Indulge! =)

Crunchy Clark Bar Cookies!

The Clark Bar is one of NECCO’s most beloved candy bars. It’s a real milk chocolate candy bar filled with a real peanut butter crunch.  It’s a candy classic and fans are so passionate about the flavor and the perfect combination of chocolate and peanut butter.

We love the Clark Bar so much we couldn’t resist making a recipe with it! So, get ready to indulge on some tasty cookies and beware these are dunking delights – perfect to eat with a cold glass of milk or a warm mug of coffee!

Ingredients:

  • 1 cup of all-purpose flour
  • ½ tsp of baking soda
  • ¼ tsp salt
  • 1 and ½ tsp vanilla extract
  • 2 egg whites
  • ½ cup (8 Tbsp) unsalted butter
  • 1 & ¼ cups of peanut butter
  • ¾ cup sugar
  • 1 & ¼ cup of light brown sugar
  • 2 & ½ Theater Boxes of Clark Bar Minis or 2 Full Sized Clark Bars (or more if you love it crunchy!)

Baking supplies:

  • parchment paper
  • 1 or 2 flat cookie pans/sheets (depending on size of oven)
  • 1 large and 1 medium mixing bowl
  • mixer (stand or hand)
  • measuring cup
  • 1/4 tsp, 1/2 tsp , 1 tsp, and 1Tbsp measuring spoons
  • whisk
  • cutting board
  • sharp, chopping knife

Instructions:

  1. Begin by pre-heating the oven for 350°F or slightly warmer to 375°F depending on the size and strength of your oven.
  2. In the medium sized mixing bowl, gently mix together the flour, baking soda, and salt, using the whisk. Set aside.
  3. In the large mixing bowl, add the the sugar and the brown sugar. Then, add in the butter. Using the mixer, carefully cream the butter and sugars together until ingredients are completely combined, and there are no clumps of butter in the sugar. The end result should be a light mixture.
  4. Once this mixture is near-fluffy, add in the egg whites. Using the mixer, beat in the eggs until completely combined.
  5. In the same bowl, pour in the vanilla extract and the peanut butter. Again, use the mixer to completely mix all ingredients in the bowl until completely combined. Be thorough in the mixing here to avoid clumps of unmixed ingredients.
  6. Once this mix is ready, slowly add the flour/baking soda/salt mix from the medium sized bowl in increments to the mix. Use the mixer on a lower setting to thoroughly combine these ingredients. This will be a gradual process to complete mix ingredients.
  7. On the cutting board, chop the Clark Bars to your desired size of pieces. When cutting, the Clark Bars often crumble. Don’t worry; these smaller pieces add a great peanut butter crunchy flavor and texture to the cookies!
  8. Use your hands to add the Clark Bar pieces to the cookie dough mix. Gently kneed the pieces in to ensure even coverage in all the cookies.
  9. Using your hands or a cookie scoop, gently roll pieces of the dough into small balls. Ideal size is no larger than a golf ball, but as always you can make a giant super cookie with large sized balls if you’d like!
  10. Line the cookie sheets with parchment paper, and place the dough balls 2-3 inches apart.
  11. Bake for 10-12 minutes. Pay close attention to the cookies to ensure they are not over-baked or burnt.  Remove from oven when cookies appear golden brown.
  12. Add time if needed. Once golden brown, remove cookies from oven and set aside to cool completely. Do not remove cookies from parchment paper until completely cooled to avoid crumbling.
  13. After 5-10 minutes, feel free to move cookies onto a cooling rack or other plate to complete the cooling process.
  14. Indulge! =)

Cookies can be stored in an air-tight container at room temperature.

Peanut Butter Nonpareil Cookies!

Though often overlooked, Haviland Real Chocolate Nonpareils are one of NECCO’s most beloved and tasty treats! They are a timeless classic and the dark chocolate packs such a sweet flavor that it makes for the perfect indulgence on its own or as an ingredient in a baking recipe!

Here we included it in a classic peanut butter cookie recipe! Enjoy making and eating this dessert! Leave your thoughts and ideas and comments. Don’t forget to post pictures if you tried it!

Ingredients:

  • 2 cup of all-purpose flour
  • ½ tsp of baking soda
  • ¼ tsp salt
  • 2 tsp vanilla extract
  • 1 egg
  • 1 egg yolk
  • 8 Tbsp unsalted butter
  • 6 Tbsp creamy peanut butter
  • ½  cup sugar
  • 1 cup of brown sugar
  • 1 & ½ cup chopped/broken Haviland Real Chocolate Nonpareils

Baking supplies:

  • parchment paper
  • 1 or 2 flat cookie pan/sheet (depending on size of oven)
  • 1 large and 1 medium mixing bowl
  • 1 microwave-safe bowl
  • mixer (stand or hand)
  • measuring cup
  • 1/4 tsp, 1/2 tsp , 1 tsp, and 1Tbsp measuring spoons
  • whisk

Instructions:

  1. Be sure to pre-heat the oven for 325°F or slightly warmer to 350°F depending on the size and strength of your oven.
  2. In a microwave safe bowl, combine the unsalted butter and the creamy peanut butter. Heat in the microwave in increments of 15 to 30 seconds to assure that the mix is melted but not burning. Set aside to cool.
  3. In the medium sized mixing bowl, gently mix together the flour, baking soda, and salt until combined. Set aside.
  4. In the large mixing bowl, gently  mix together the sugar and brown sugar. After the melted unsalted butter and creamy peanut butter mix has cooled from the microwave, slowly mix this into the combined sugars. Mix ingredients until completely blended.
  5. One at a time, add the egg, egg yolk and vanilla extract to the blended sugars, peanut butter, and butter. Mix ingredients thoroughly until completely blended with no separation of ingredients.
  6. Once this mix is ready, slowly add the flour/baking soda/salt mix in increments to the mix. Use the whisk to mix these ingredients together. It should be a slow, gradual process. It will create a sticky dough; use your hands when necessary to kneed the ingredients together completely.
  7. When dough is ready, gently place in the chopped or broken Haviland Real Chocolate Nonpareil pieces.
  8. Using your hands, gently break off pieces of the dough and roll them into a small ball – no larger than a golf ball. [You can make them bigger if you want a delicious over-sized cookie! =) ]
  9. Line the cookie sheet with parchment paper, and place the dough balls 2-3 inches apart.
  10. Bake for 12 minutes. Pay close attention to the cookies to ensure they are not over-baked or burnt. The center will still be puffy and moist while the edges and the surface will begin to turn golden brown.
  11. Add time if needed. When finished, remove from oven and set aside to cool completely. Do not remove cookies from parchment paper until completely cooled to avoid crumbling the cookies before they are ready. [The waiting is the hardest part!]
  12. Indulge! =)

Tray full of fresh PB Nonpareil Cookies