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Homemade cookie shop-style cookies

Hi, everyone! It's been a couple months since I posted, but I was sideswiped with illness and the holidays and an unexpected trip to see family back in the USA.

Speaking of, while I was there, I had several requests for cookies, not just ordinary cookies but cookie shop-style cookies that are thick, moist, and irresistible... almost like individual cakes with a variety of toppings and flavors. Seeing as I had the ingredients and I was in my old family kitchen (I had my utensils dating back to childhood, it was a hoot seeing them again!), I couldn’t help but give it a try.

They have all kinds of flavors in the shops : lemon glaze, red velvet white chocolate,  candy bar cookies..., which I will bake next time, I simply made do with ingredients I had at home. Flavors this time around included peanut butter cups, strawberries and cream, s'mores and cinnamon bun, flavors that everyone in the family would like, so no fighting! 

Dough ingredients :
1 cup salted butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1-1/2 teaspoon baking powder
1-1/2 cups all purpose flour
1-1/2 cups cake flour

Cream butter and sugar in a bowl, add eggs and continue mixing for a minute.  Add all other ingredients, folding in flour with a spatula.  Divide dough into 3 bowls : 1/3 for a making chocolate dough, 1/3 for making peanut butter cookies, and the rest for all other cookies.

For chocolate cookies (S'mores)
Take 1/3 of batter and add 2 teaspoons of unsweetened cocoa powder and 1 tablespoon milk. Mix until uniform in color.  Roll into round 2" balls (about 3 tablespoons), then flatten with the flat bottom of a measuring cup, or a glass (however, do not press too thin).  Place on a parchment paper-topped cookie sheet, leaving 1" in between cookies.  Refrigerate for at least 30 minutes to an hour.  Other ingredients to add later : mini marshmallows, cinnamon wafers or cereal.

For the peanut butter cup cookies:
Take 1/3 of batter and add 2 heaping tablespoons of peanut butter.  Mix until well blended. If too wet, add a teaspoon of flour. Form round 2 inch balls, place on parchment paper-topped cookie sheet, then flatten, leaving 1" space between. Refrigerate for at least 30 minutes to an hour.
For the rest of the batter :
Do the same : roll into balls, place on cookie sheet, flatten and refrigerate.

For chocolate cream :
1/4 cup whipping cream
2 tablespoons unsweetened cocoa
1/4 cup confectioners sugar
2 tablespoons cream cheese
Mix all ingredients in a bowl, refrigerate for at least half an hour.

For strawberries and cream : 
1/4 cup strawberry preserves
1/4 cup whipping cream
2 tablespoons of confectioners sugar
3 tablespoons cream cheese
Mix all ingredients in a bowl, refrigerate for at least half an hour.

For cinnamon cream : 
1/4 cup whipping cream
2 tablespoons of confectioners sugar
3 tablespoons cream cheese
1 teaspoon of cinnamon
Mix all ingredients in a bowl, refrigerate for at least half an hour.

Preheat oven to 350° F.  Remove cookies from refrigerator.  

Take the regular cookie dough out of the refrigerator and bake for 9-11 minutes, or until cookies have risen.  Allow to cool.  Take 1/3 of the cookies and top with chocolate cream and slices of Reese's.  Take another 1/3 of the cookies and top with strawberry cream. Take the last 1/3 and top with 1/2 teaspoon of brown sugar and drizzle with cream for the cinnamon roll cookies.

For s'mores type of cookies, take the chocolate cookies and top with mini marshmallows and cinnamon cereal.  Bake for 9-11 minutes or until marshmallows have softened and dough has risen. 

Enjoy, everyone!

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