Having students prepare the recipes included in Chocolate Chip Cookie Murder and Candy for Christmas is one of the FACS teacher’s secret weapons to making reading fun for students. Here are a few cookie and candy recipes that you might want to try with your students. These recipes are not Joanne Fluke originals, but they’re quick and easy to prepare making them a perfect choice for classroom use.
This super easy version of the classic Chocolate Chip Cookie recipe is simplified by using a basic cake mix.
Big Fat Cookies
1 package yellow or devil’s food cake mix
1/2 cup water
1 cup semisweet chocolate chip cookies
Preheat oven to 375 degrees F. Lightly grease a baking sheet with shortening or baking spray. Prepare cake mix as directed on package, using ingredient amounts stated above and omitting vegetable oil. Drop the dough by rounded tablespoonsful onto the greased baking sheet about 3 inches apart. Sprinkle each cookie with a few chocolate chips. Bake 6 to 8 minutes of until almost no impression remains when a cookie is touched lightly. Cool on baking sheet 1 minute, then transfer cookies to a wire cooling rack.
Yield: 36 cookies
Butterfinger Cookies (They taste like the famous candy bar!)
32 Ritz crackers
1/4 cup peanut butter
1 cup butterscotch morsels
1 cup milk chocolate morsels
Spread one cracker with about 1/2 teaspoon peanut butter. Top with second cracker to form a cracker sandwich. Repeat with remaining crackers and peanut butter. Line a baking sheet with aluminum foil. Place butterscotch morsels and milk chocolate morsels in a microwave-safe container. Microwave chips on medium (50% power) for about 1 minute. Stir until smooth. Dip cracker sandwiches into chocolate mixture; turn to coat. Place cookies on baking sheet. Refrigerate until firm, approximately 4 minutes.
Yield: 16 Butterfinger Cookies
16 Oreo sandwich cookies
4 ounces cream cheese
3/4 cup chocolate morsels
Place cookies in a food processor and pulse until roughly chopped. Add cream cheese and process until completely combined to produce a dough-like mixture. Line a baking sheet with aluminum foil. Shape dough into 20 1-inch balls. Place dough portions on baking sheet. Place baking sheet in freezer until truffles are firm enough to retain their shape when handled, approximately 10 to 15 minutes. While truffles chill, melt the chocolate morsels for dipping. Place chocolate morsels in microwave-safe container. Microwave chips on medium (50% power) for about 1 minutes. Stir until smooth. Dip truffles into chocolate to coat; place back on foil-lined baking sheet. Let chocolate set at room temperature until chocolate coating is set. Store leftover truffles in refrigerator.
Yield: 20 truffles