Everyone knows this holiday is about two things. The first is, it’s all about the candy. Fun-size, over processed, nuggets of sugar. I’d be lying if I said I didn’t wish the tradition changed over to adorably dressed children ring doorbell, door opens, and a handful of Carol’s Cookies minis were handed out…But I digress.
The second part of Halloween, the most important part, is the costume. Basically, if you dream it, you can be it. It can be extremely overwhelming…where do you even start? Well, for us, it’s a bit easier. We eat, sleep, breathe, think, and live for cookies. So naturally, we favor costumes of the doughy, sweet treat variety. And we couldn’t encourage you more to take suit…and suit up as your favorite treat this holiday. And don’t forget to let us see!
Just because the days are getting shorter and the kids are counting down how long until they head back to school doesn’t mean your summer fun is over. In fact, you can make the last weeks of summer sweeter than ever with these dessert ideas from Carol’s Cookies.
Carol’s Cookies Ice Cream Sandwich (1 serving)
For our Ice Cream Sandwich, we took two of our fresh Chocolate Chip cookies and our favorite Homer’s Vanilla Bean ice cream. Let your ice cream sit out for 3-5 minutes so it’s more pliable. Take a scoop of ice cream and place it on the flat side of the cookie and gently spread ice cream to cover the cookie’s surface. Top with your second cookie (flat side down!) and press slightly to allow the ice cream to disperse more evenly. Enjoy as is, or wrap the sandwich in plastic wrap and place in the freezer to enjoy at a later time.
Chocolate Sugar Cookie Milkshake (2-3 servings)
First combine your ice cream and milk in a blender and blend until smooth. We used Homer’s chocolate ice cream and 2% milk. Break your sugar cookie roughly into thirds and add to the blender. Blend again until cookie is broken up until your desired consistency.
Carol’s Cookies S’more (1 massive serving: perfect for sharing)
Roast marshmallows slowly over an open flame. Kids make sure you have parental supervision or approval first. You can use a campfire or fire pit, or in a pinch, a gas stove or sterno. We think Carol’s Toffee Crunch is divine in this recipe. With the flat side of the cookie up, place your piece of chocolate on it. Once your marshmallow is toasted to your liking, place it atop the chocolate and top with the other cookie. Open wide, and enjoy!
Note: if you’re physically unable to put entire sandwich in your mouth (we don’t blame you) feel free to take the top off.
Snickerdoodle & Strawberry Trifle (2 servings)
In a large bowl beat the milk, sour cream, and vanilla extract on a low speed until thickened and combined. Fold in the whipped heavy cream. Place ¼ of the cookie chunks in the bottom of each glass. Top with ¼ of the sliced strawberries in each class. Follow with a large dollop of whipped topping. Repeat with remaining ingredients. Garnish with a sprinkle of cinnamon.
Hope you enjoy our summer recipes. We’d love to hear yours. Comment below with some of your favorite Carol’s Cookies desserts.
We love to hear from our friends, fans, and those just learning about our cookies. We try to be helpful and provide answers to the most Frequently Asked Questions here (http://carolscookies.com/faq). But the one question we get asked the most is, “How do you make your cookies so big?!” We get it. This question comes from the same mind-boggling, inconceivable place where we wonder, “How does the Tooth Fairy get under our pillows while we sleep?” and “What type of Spanx does Santa put on to shimmy down the chimney.” They are the universal questions that keep us up at night.
But you’re in luck! Tonight you can sleep easy and save the worries of the world for another day. Creating our cookies should be a snap after reading this.
To make our cookies so big, we start with using just the right amount of fats to form correct cohesion and adhesion of ingredients. This allows our cookies to be dense, yet cooked through, chewy, yet melt in your mouth. The molecules must be solidly brought together to form the base. Without it, we would be left with neat little piles of eggs, flour, and Ghirardelli Chocolate.
Speaking of eggs, you want to add your eggs whole, one at a time. But that makes the mixing a little more difficult. Egg whites are largely water and they don’t mix well with cohesion agents. But we warn you, too much mixing and you’re in danger of over-mixing. Over-mixing results in a holey mess that falls apart as soon as it’s lifted off the cookie sheet. And if you’re not using the right flour, well that totally throws off the protein structure and gluten levels and the ingredients won’t be able to bind.
You’ll need acidity and carbon dioxide to create a strong protein bond with the correct flour. If your bond isn’t strong, all the good stuff is evaporated away. A strong bond keeps our dough stiff, and the right level of acidity firms our cooking dough faster, which results in our thick cookies (not spread thin like you so often find). But that all goes to waste if you don’t mix enough. The importance of the mixing time of the dough is everything. Mix too little and you won’t get enough air pockets to be filled with CO2, mix too much and your cookie looks like meal worms invaded.
The last step to consider in making Carol’s-Cookie-sized cookies is temperature. You want the kinetic energy of the particles to be just right. You want to be right where the energy within the plasma collisions is high enough to overcome the Coulomb barrier and the cookie particles fuse together into one massive cookie without cracking.
And of course, the perfection of dough you just created is nothing unless you’re dropping 1/2lb softball-sized scoops of it on your cookie tray.
Now you should be set to go ahead and recreate your own version of Carol’s Cookies in your fridge.
What? You’re confused? Well, you didn’t really think we were going to divulge our most sacred secrets, did you?
In honor of my granddaughter’s birthday party a few weeks ago, I decided to bake a special treat – cookie bowls – that could combine her (unbiased) love for Carol’s Cookies and ice cream. These cookie bowls are absolutely perfect for serving mini ice cream sundaes when you entertain! The treats were a big hit with both the kids and maybe even more so with the moms, so I just had to share it with you.
All you’ll need is some quality cookie dough (preferably ours), a 12-cup muffin tin, ice cream and endless toppings of your choice. I prefer colored sprinkles, whipped cream, mini chocolate chips and hot fudge.
Preheat the oven to 350°F. Turn the muffin tin upside down and cover with cooking spray.
Roll out the dough on a generously floured surface to about 1/8 inch in thickness making sure they are big enough to cover two-thirds of the domes on the muffin tin.
Press the dough firmly to the domes of the muffin tin and bake for 11-13 minutes, until the cookie bowls are just turning golden brown.
Carefully remove the cookie bowls after they cool to room temperature. Then, simply fill them with ice cream and toppings and enjoy! My personal favorite is our Chocolate Chip Cookie Bowls filled with Praline's & Cream ice cream and finished off with whipped cream!
For years, people have been asking me how to perfect their homemade cookie recipes. I’ve even seen online forums dedicated to “cracking the code” on how our cookie recipe differs from the others. If you’re one of the curious ones, it’s pretty simple: Carol's Cookies were born and perfected in the kitchen. Even so, there are little tricks that helped my family recipe go from average cookie to the best handmade cookies out there (yes, we're a little biased).
1) To avoid burning the bottom of the cookies, put a cookie sheet on top of the baking sheet with the waxed side facing up. Otherwise, the metal baking sheet gets too hot and can turn a really good homemade cookie into a crispy mess.
2) Use the finest ingredients: pure butter, crack your own eggs and kosher salt. If you're making chocolate chip cookies, make sure you use a premium chocolate with a decent cocoa butter content. This may seem like a basic concept, but using gourmet ingredients will make sure that your cookie recipe is on the right track to wow your taste-testers.
3) A convection oven is the best way to go to ensure your cookies are baked evenly. Be sure to place the tray of cookies on the middle rack. The top rack will burn the tops too quickly, and the bottom rack may cause you to bake the cookies much longer so they are not raw, ultimately drying them out.
4) Understand the art and science of proper mixing. Your fats (butter), sugars and eggs should be mixed together. We like to add the vanilla at the first mixing stage, but make sure it's a pure vanilla and none of that imitation stuff! This will help incorporate the sugars and fats, which is necessary for the, "omg-this-is-the-most-amazing-cookie-ever" recipe.
5) Watch your oven constantly! This is very important! You could have the best cookie recipe on the planet, but if your cookies are baked too much, bye-bye moistness and those glaring compliments you deserve! Always set the timer for 3 minutes less than what the recipe calls for. Once you start seeing some golden brown tones on the tops of the cookies, your cookies are nearly ready. Don't wait until they are fully brown, or you may be giving them away as paperweights.
Enjoy the process of perfecting your homemade cookie recipe. Like anything in life, practice makes perfect! And in this case, you’ll get to taste test a lot of cookies in the process – yum! Happy Baking!
Combine a warm Carol's Cookie with a scoop of your favorite ice cream to recreate our signature Cookie-in-a-Bowl dessert. If you are daring, add some whipped cream to the dessert ideas listed below for a bit more fun. Here are some suggestions of our personal favorites: