Chocolate Ribbon Cookies Recipes

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CHOCOLATE RIBBON BARS



Chocolate Ribbon Bars image

No one will be able to eat just one of Gail Wiese's yummy Chocolate Ribbon Bars, full of butterscotch, peanut butter and chocolate flavor. Unlike similar crispy cereal treats, these aren't sticky! "Over the years I've accumulated quite a few recipes from my co-workers, and this one is easy to prepare," writes Gail from her home in Athens, Wisconsin.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2 dozen.

Number Of Ingredients 7

1 package (10 to 11 ounces) butterscotch chips
1 cup peanut butter
8 cups crisp rice cereal
2 cups semisweet chocolate chips
1/4 cup butter, cubed
2 tablespoons water
3/4 cup confectioners' sugar

Steps:

  • In a large microwave-safe bowl, melt butterscotch chips and peanut butter; stir until smooth. Gradually stir in cereal until well coated. Press half of the mixture into a greased 13-in. x 9-in. pan; set remaining mixture aside., In another large microwave-safe bowl, melt semisweet chocolate chips and butter. Stir in water until blended. Gradually add the confectioners' sugar, stirring until smooth., Spread over cereal layer. Cover and refrigerate for 10 minutes or until chocolate layer is set. Spread remaining cereal mixture over the top. Chill before cutting. ,

Nutrition Facts : Calories 260 calories, Fat 15g fat (8g saturated fat), Cholesterol 6mg cholesterol, Sodium 165mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.

CRISP CHOCOLATE-ESPRESSO RIBBON COOKIES



Crisp Chocolate-Espresso Ribbon Cookies image

Prize-Winning Recipe 2008! Love do-aheads? With layered cookie dough in your fridge or freezer, you can bake and serve these delicious cookies whenever you want.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h20m

Yield 48

Number Of Ingredients 8

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1 tablespoon Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
1 teaspoon almond extract
1 egg, slightly beaten
1/3 cup bittersweet chocolate chips, melted
1/2 cup coarsely to finely crushed chocolate-covered espresso coffee beans
1/3 cup coarsely chopped toasted almonds

Steps:

  • Line bottom and sides of 9x5-inch loaf pan with plastic wrap. In large bowl, stir cookie mix, flour, butter, almond extract and egg until soft dough forms. Divide dough in half; place half of dough in another bowl. Stir melted chocolate into half of dough. To remaining half of dough, mix in espresso beans and almonds.
  • Firmly press half of chocolate dough evenly in bottom of loaf pan. Evenly press half of espresso dough over chocolate dough in pan. Repeat with remaining chocolate dough and espresso dough. Fold plastic wrap over dough to cover. Refrigerate about 2 hours or until firm.
  • Heat oven to 350°F. Remove dough from pan; unwrap. Place dough on cutting board. Cut dough crosswise into 4 equal pieces. Cut each piece crosswise into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
  • Bake 9 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack.

Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 6 g, TransFat 0 g

RIBBON OR SWIRL COOKIES



Ribbon or Swirl Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 4h16m

Yield approximately 6 dozen cookies

Number Of Ingredients 13

1/2 cup granulated sugar
2 tablespoons confectioners' sugar
1/4 teaspoon fine salt
1 large egg
1 to 1 1/4 teaspoons mint extract
1 cup unsalted butter, (2 sticks), room temperature
2 cups all-purpose flour
1 1/4 cups granulated sugar
3/4 cup natural cocoa powder
1/4 teaspoon fine salt
1 cup unsalted butter, (2 sticks) room temperature
1 large egg
1 1/2 cups all-purpose flour

Steps:

  • For the vanilla dough: Mix the 2 sugars and the salt together in a medium bowl. In another small bowl, whisk the egg and mint extract and set aside. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, gradually add the sugar mixture, and continue beating until lightly colored and fluffy, about 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg mixture and beat until smooth. Gradually add the flour, mixing slowly until blended.
  • Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.
  • For the chocolate dough: Whisk the sugar, cocoa, salt in a medium bowl. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, add the cocoa mixture, and continue beating until lightly colored and fluffy, 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg and beat until smooth. Gradually add the flour, mixing slowly until blended.
  • Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.
  • For a spiral cookie: Put 1 of the chocolate doughs on the workspace and remove the top sheet of parchment. Brush dough lightly with cold water. Place a sheet of vanilla dough on the workspace, and remove top sheet of paper. Using the bottom piece of the paper to lift the dough, place the vanilla dough on top of the chocolate dough. Take care to line up the edges of the 2 doughs and trim as needed. Lightly press to smooth and seal the doughs together. Remove the top piece of paper. Brush the surface of the dough lightly with cold water. Position the sandwiched doughs with the long edge facing you. Using the edge of the paper as a guide, roll the doughs into a tight cylinder, 2 inches wide. Wrap in plastic and refrigerate for 1 hour. Repeat with remaining 2 sheets of dough.
  • Evenly position racks in the oven, and preheat to 325 degrees F.
  • Slice the dough crosswise into 1/4-inch thick cookies. Lay about 1/2-inch apart on parchment-lined baking sheets. Bake until just golden - not too dark you'll lose the definition of the spiral, about 14 to 16 minutes.
  • Roll and layer the two doughs into 15 by 18-inch rectangles, and 1/4-inch thick in the same way as the Spiral Cookies. Put 1 of the chocolate doughs on the work space and remove the top sheet of parchment. Brush lightly with a little cold water. Place 1 of vanilla doughs on the work space. Remove top sheet of paper, and use the bottom piece of the paper to lift the dough onto the chocolate dough. Take care to lining up the edges of the dough. Lightly press to smooth and seal the doughs together. Remove the top parchment.
  • Trim the edges on the layered doughs with a pizza cutter using a ruler or other straight edge as a guide. Working with the short edge facing you, cut the layered dough in half vertically. Set 1 piece on top of the other and then turn the dough, to have the long side facing you. Cut the dough in half again and set 1 piece on top of the other. Wrap in plastic wrap, and refrigerate for 2 hours before slicing.
  • Trim any uneven edges with a sharp knife. Slice blocks into 1/8-inch thick rectangles and bake until the white dough is just beginning to brown, about 16 to 18 minutes.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

BLUE-RIBBON CHOCOLATE CHIP COOKIES



Blue-Ribbon Chocolate Chip Cookies image

Make and share this Blue-Ribbon Chocolate Chip Cookies recipe from Food.com.

Provided by Caryn

Categories     Drop Cookies

Time 44m

Yield 40 cookies

Number Of Ingredients 9

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar, firmly packed
1/2 cup white sugar
1 cup salted butter, softened
2 large eggs
2 teaspoons vanilla extract
2 cups semi-sweet chocolate chips (12 ounces)

Steps:

  • Preheat oven to 300 degrees F.
  • In medium bowl combine flour, baking soda, and salt.
  • Mix well with wire whisk.
  • Set aside.
  • In a large bowl with an electric mixer blend brown and white sugar at medium speed.
  • Add butter and mix to form a grainy paste, scraping down the sides of the bowl.
  • Add eggs and vanilla extract, and mix at medium speed until just blended.
  • DO NOT OVERMIX!
  • Add the flour mixture and chocolate chips, and blend at low speed until just mixed.
  • DO NOT OVERMIX!
  • Drop by rounded Tablespoons onto an ungreased cookie sheet, 2 inches apart.
  • Bake 22-24 minutes or until golden brown.
  • Transfer cookies immediately to a cool surface with a spatula.

RIBBON COOKIES



Ribbon Cookies image

This recipe has been a Christmas tradition in my house for as long as I can remember. I'm not sure where it originally came from, I can only remember a tattered old page torn out of a magazine or cookbook that we would fish out of our recipe drawer every year when we got ready to make them. These are tri-color cookies with a fantastic buttery flavor. I've seen other variations using cherries and melted chocolate, but this is the version I grew up with, so I use this one. I don't have the original directions anymore, since I never write them down whenever I recopy the recipe, because I've made them so many times. But if you've made cookies a few times before, you know the order that everything should be mixed. The directions say to chill them in the fridge over night, but I usually just put them in the freezer for an hour or so, til they're firm enough to slice....because I don't like to wait.

Provided by NicolaWinston

Categories     Dessert

Time 30m

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 10

1 cup butter
1 1/4 cups sugar
1 egg
1 teaspoon vanilla
2 1/4 cups flour
1/4 teaspoon salt
1 1/4 teaspoons baking powder
3 tablespoons cocoa
1/4 cup pecans, finely chopped
red food coloring

Steps:

  • Cream butter until light and fluffy. Add sugar gradually. Add egg and vanilla, mixing well after each addition.
  • In another bowl, mix together the flour, salt, and baking powder. Slowly add to the butter mixture, making sure all ingredients are incorporated.
  • Divide dough into three equal parts. Add a few drops of red food coloring to one third, mixing until the color is even. Add cocoa and pecans to one third, mixing well. Leave the other third plain.
  • Line a loaf pan with wax paper or foil. Press the chocolate layer into the bottom of the pan, pressing firmly to make the dough as flat and even as possible on top. Add the plain dough to the pan, again making an even layer on top of the chocolate. On top of the plain dough, add the red, pressing down flat on top. Wrap the dough completely, leave it in the loaf pan, and chill over night, or until firm enough to slice.
  • Preheat oven to 325 degrees. Remove dough from loaf pan and place on cutting board. Cut the dough lenghth-wise, down the middle, so you have two long "bars" of dough. Put one bar back in the refrigerator, to keep chilled while you work with the other.
  • Slice into about 1/8" slices, or thicker if you like them a little softer. The thinner they are sliced, the crispier they will be.
  • Bake for about 10 minutes at 325 degrees. Take them out when the bottoms are just browned. Try not to overbake, or they will lose their pretty color.
  • Cool on wire rack.

Nutrition Facts : Calories 82.4, Fat 4.4, SaturatedFat 2.5, Cholesterol 14, Sodium 57, Carbohydrate 10, Fiber 0.3, Sugar 5.2, Protein 0.9

CHOCOLATE RIBBON COOKIES



Chocolate Ribbon Cookies image

Got this recipe from a friend a couple of years ago. It has a really nice texture, and I included these in my christmas cookie packages last Christmas. Everyone really liked them!

Provided by spatchcock

Categories     Dessert

Time 35m

Yield 54 cookies

Number Of Ingredients 13

1/2 cup butter
1/2 cup shortening
1 cup sugar
1/2 teaspoon baking soda
1/8 teaspoon salt
1 egg
2 tablespoons milk
1 teaspoon vanilla
3 cups all-purpose flour
1/3 cup semisweet chocolate piece, melted and cooled
1/2 cup finely chopped nuts
1/2 cup miniature semisweet chocolate chips
1/4 teaspoon rum flavoring

Steps:

  • In a mixing bowl beat butter and shortening with an electric mixer on med to high speed for 30 seconds.
  • Add sugar, baking soda, and salt; beat until combined.
  • Beat in the egg, milk, and vanilla.
  • Beat in as much of the flour as you can with the mixer.
  • Stir in the remaining flour.
  • Divide dough in half.
  • Knead the melted chocolate and nuts into half the dough.
  • Knead the miniature chocolate pieces and rum flavoring into the other half of the dough.
  • Divide each portion of dough in half (you should now have four"portions.") To shape dough, line the bottom and sides of a 9x5x3 loaf pan with waxed paper or clear plastic wrap.
  • Press half the chocolate dough evenly into pan.
  • Top with half the vanilla dough, the remaining chocolate dough, and the remaining vanilla dough, pressing each layer firmly and evenly over the preceding layer.
  • Invert pan to remove dough.
  • Peel off waxed paper or plastic wrap.
  • Cut dough crosswise into thirds.
  • Slice each third crosswise into 1/4-inch-thick slices.
  • Place cookies two inches apart on an ungreased cookie sheet.
  • Bake cookies in a 375 degree F oven for about 10 minutes or until edges are firm and bottoms are slightly browned.
  • Transfer cookies to wire racks; cool.

Nutrition Facts : Calories 95.8, Fat 5.3, SaturatedFat 2.2, Cholesterol 8.6, Sodium 39.6, Carbohydrate 11.3, Fiber 0.5, Sugar 5.4, Protein 1.2

CHOCOLATE RIBBON COOKIES



Chocolate Ribbon Cookies image

Provided by My Food and Family

Categories     Recipes

Time 45m

Number Of Ingredients 13

1/2 cup butter, softened
1/2 cup shortening
1 cup granulated sugar
1/2 teaspoon baking soda
1/8 teaspoon salt
1 egg
2 tablespoons milk
1 teaspoon vanilla
3 cups all-purpose flour
1/3 cup semi-sweet chocolate pieces, melted and cooled
1/2 cup finely chopped nuts
1/2 cup miniature semi-sweet chocolate pieces
1/4 teaspoon rum flavoring

Steps:

  • In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt; beat until combined, scraping sides of bowl occasionally. Beat in the egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
  • Divide dough in half. Knead the melted chocolate and nuts into half of the dough. Knead the miniature chocolate pieces and rum flavoring into the other half of dough. Divide each portion of dough in half.
  • To shape dough, line the bottom and sides of a 9x5x3-inch loaf pan with plastic wrap or waxed paper. Press half of the chocolate dough evenly into the pan. Top with half of the vanilla dough, then the remaining chocolate dough, then the remaining vanilla dough, pressing each layer firmly and evenly over the last layer.
  • Invert pan to remove dough. Peel off plastic wrap or waxed paper. Using a sharp knife, cut dough crosswise into thirds. Slice each third crosswise into 1¿4-inch-thick slices. Place cookies 2 inches apart on an ungreased cookie sheet.
  • Bake in a 375 degree F oven about 10 minutes or until edges are firm and bottoms are lightly browned. Transfer the cookies to a wire rack; cool.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

RIBBON ICEBOX COOKIES



Ribbon Icebox Cookies image

Three ribbons of flavor-cherry, chocolate and poppy seed-combine into one tender, Neapolitan-style cookie. My mom made these when we were kids. They are so good. -Karlyne Moreau, Yakima, Washington

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 20 cookies.

Number Of Ingredients 10

1/2 cup shortening
2/3 cup sugar
2 tablespoons beaten egg
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons red candied cherries, chopped
1/2 ounce unsweetened chocolate, melted
2 teaspoons poppy seeds

Steps:

  • Line a 5-in. x 3-in. x 2-in. loaf pan with waxed paper; set aside. In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Divide dough into thirds. Add cherries to one portion; spread evenly into prepared pan. Add melted chocolate to second portion; spread evenly over first layer. Add poppy seeds to third portion; spread over second layer. Cover with waxed paper; refrigerate overnight., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-9 minutes or until lightly browned. Cool for 1 minute before removing to wire racks.

Nutrition Facts : Calories 109 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 48mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

MOM'S BLUE RIBBON CHOCOLATE CHIP COOKIES



Mom's Blue Ribbon Chocolate Chip Cookies image

This is from the August 2011 edition of "Guideposts." It's a small recipe - only makes one dozen, so it's great for mid-week treats or lunch-box surprises.

Provided by moose_kristi

Categories     Chocolate Chip Cookies

Time 18m

Yield 12 cookies

Number Of Ingredients 9

3/4 cup sugar
3/4 cup brown sugar
1/2 cup butter
1/2 cup shortening
3 eggs
1 teaspoon baking soda
1 teaspoon salt
2 3/4 cups flour
1 (8 ounce) bag semi-sweet chocolate chips

Steps:

  • Preheat oven to 350°F.
  • Cream sugars, butter and shortening. Add eggs, one at a time, stirring after each edition.
  • Add soda and salt, then sift in flour. Stir, but do not overmix.
  • Fold in chocolate chips.
  • Place large heaps on baking sheet or stone. Bake for 8 minutes. Remove cookies while they still look soft (they'll continue to bake on the stone if you're using one.).

Nutrition Facts : Calories 457, Fat 23.4, SaturatedFat 10.8, Cholesterol 66.8, Sodium 390.6, Carbohydrate 60, Fiber 1.9, Sugar 36.3, Protein 5.4

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