The Great Cookie Experiment – Cloverleaf Cookies
And we have a winner! The winner of a fabulous Cornabys gift pack, filled with yummy Cornabys products is: afternoonpopcornsnackgirl! Send us an e-mail to (email@example.com) to confirm so we can send you your goodies! Thank you everyone who participated in the poll. It looks like Pinterest is the big winner this time around, so in the coming months, look for the addition of Pinterest cookies to the baking list! As for this week’s Cloverleaf cookie, well, read for yourself.
One cookie, three flavors, at first glance this looks like a fabulous idea! The concept is to make a single basic batch of cookie dough, split it into 3 portions, and flavor each one differently. One is flavored with peanut butter, one with cocoa, and the third with mini chocolate chips. Roll each section of dough into several small balls, squish the three balls together, and bake. The three sections bake together and you get a cookie with three separate flavors at once.
There was just one problem. The cookie sections didn’t stay attached very well at all. Usually, the peanut butter flavor, which comes out much softer than the other two flavors, broke off, leaving chocolate and chocolate chip hanging out together, and peanut butter all by itself, or all three would part ways. There was no storing them in a cookie jar, unless you wanted mini cookies, in which case, why bother putting them together in the first place, and just make mini cookies? Serving them fresh didn’t help either, because the peanut butter broke off so easily.
I would make this cookie dough, pick a flavor, and make them all into regular sized cookies. Of course, that eliminates the very thing that made these special. Back to your old favorite standby recipes, in that case.
½ cup butter
½ cup shortening
¾ cup packed brown sugar
½ cup sugar
1 ½ tsp vanilla
1 ¾ cup flour
1 tsp baking soda
½ tsp salt
½ cup miniature semisweet chocolate chips
¼ cup chunky peanut butter
1 square unsweetened chocolate, melted and cooled
Cream together butter, shortening, and sugars until light and fluffy. Beat in the egg and vanilla. Combine the flour baking soda, and salt. Gradually add to the creamed mixture and mix well. Divide dough into thirds. Add chocolate chips to one portion, peanut butter to another and melted chocolate to the third portion. Cover and refrigerate 2 hours or until firm. Roll ½ teaspoonfuls of dough into balls. For each cookie, place three balls, one of each dough with their edges touching on ungreased baking sheets to form a cloverleaf. Place cookies 2 inches apart. Bake at 350 for 7-9 minutes or until golden brown. Cool 1 minute before removing to cooling racks. Makes about 5 dozen.