cookies #1

cookie madness.

the cookie swap was really fun- 

good friends, amazing & crafty cookies, tickles & meatballs.

 thank you, fabulous cori for sending your recipe- 

hopefully others will follow in your (following the rules)

 footsteps & send me their cookie recipes too!

Cori's Chocolate Chip Brownies

2 rolls of chocolate chip cookie dough- Nestle or Pillsbury

1 can sweetened condensed milk

1 bag semi sweet chocolate chips

1 tsp vanilla (optional)

1 tsp salt (optional)

Preheat the oven to 350 degrees.  Press one roll of cookie dough into the bottom of an ungreased 9 x 13 pan.  It might not seem like it will be enough dough- but it is, just press it down to a thin layer that covers the whole bottom evenly. 

Then, put the choc chips and the milk in a small pot and melt it over medium heat.  You must keep stirring or it can burn easily.  When it is smooth, add the vanilla and salt if you want and stir until it is mixed in. 

Pour this over the cookie dough and smooth it out as evenly as possible.  It will start to get stiff as it cools so spread it quickly. Then take the other roll of cookie dough and crumble it over the top, again trying to make it as even as possible. 

Bake for 20-25 minutes or so until the top is browned lightly.  You have to let it cool for an hour or two before you cut them or it will be very gooey and not make nice pieces.  If you want to burn yourself though- dig in with a spoon!  If there are any left over- they freeze very well.

Cori's Chocolate Truffles

1 pkg (1 lb 2 oz) Oreo Chocolate Sandwiches, divided
1 pkg (8 oz) Philadelphia Cream Cheese, softened
2 pkg's (8 oz each) Baker's Semi-Sweet Chocolate (I used Hershey's), melted (I did not have a double boiler, so I boiled water in a large saucepan and set a small pot in it with the chocolate)

  

Crush 4-5 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can be fine crushed in a resealable plastic bag using a rolling pin.) Crush remaining 40 cookies to fine crumbs; place in a medium bowl. Add cream cheese; mix until well blended. You can use your hands and it will be ready when it looks like a ball of dough.  Roll cookie mixture into 42 balls, about 1 inch in diameter.

Dip balls in chocolate; place on parchment or wax paper-covered baking sheet. Sprinkle with reserved cookie crumbs.  For easy dipping, place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using a fork (this allows excess chocolate to run off) before placing on wax paper.

Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.