Category: Cookies

A twist on a Christmas classic

12/14/2017

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Sugar Cookie Fudge

Author: Heather

Ingredients

2 12 oz bags of white chocolate chip morsels
1 1/4 cup prepackaged sugar cookie mix
1 14 oz can condensed sweetened milk
Sprinkles - optional but highly recommended

Instructions

Mix together the white chocolate chips, sugar cookie mix and the sweetened condensed milk in a microwave safe bowl and heat in the microwave for 60 seconds, stirring half way though - continue heating until melted
Transfer to a 8 x 8 pan lined with parchment paper and smooth out to create an even layer of fudge
Add sprinkles to the top of the fudge and press down lightly with the palm of your hand
Refrigerate for 2 hours to set up ..cut into small pieces and serve at room temperature

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Nutella makes everything taste good...

8/24/2017

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Ingredients

1/3 cup nutella
1 ¾ cup (8 ¾ ounces) unbleached all-purpose flour
½ teaspoon baking soda
14 tablespoons unsalted butter (1 ¾ sticks)
½ cup granulated sugar (3 ½ ounces)
¾ cups packed brown sugar (5 ¼ ounces) – dark works best
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg, at room temperature
1 large egg yolk, at room temperature
3/4 cup semisweet chocolate chips, plus extra for topping the cookies

Instructions

Line a plate with parchment paper. Scoop nutella in heaping teaspoon mounds on the parchment paper - you need about 16. Place mounds in the refrigerator to harden.
Whisk flour and baking soda in a medium bowl.
In a 10-inch skillet (don’t use a nonstick skillet if possible, because it makes it hard to tell with the butter is browned), melt 10 tablespoons of the unsalted butter over medium-high heat. Once melted, swirl the pan constantly until the butter is golden brown. This entire process will take about 3 – 5 minutes, and the butter will have a nutty smell. Watch the pan closely to avoid burning the butter.
Transfer the browned butter to a large heatproof bowl, and add the remaining 4 tablespoons butter. Stir until it is melted.
Add the sugars, salt and vanilla to the butter and whisk together. Add the egg and the egg yolk and whisk until smooth, about 30 seconds. Let the mixture rest for 3 minutes. Whisk again for 30 seconds, and then let it rest 3 more minutes. Do this one more time, until the mixture is thick, smooth, and shiny.
Stir in the flour mixture, then stir in the chocolate chips.
Chill dough overnight. If you need to bake the cookies immediately, you can. I just think the cookies taste better when the dough sits overnight.
When ready to bake, preheat oven to 375 degrees F. Line 2 large baking sheets with parchment paper or a silicone mat.
Scoop about 3 tablespoon of dough. Make a deep well in the center and place a teaspoon of the refrigerated nutella in the center of the dough. Shape the dough around the nutella, covering completely. Pace onto cookie sheets, spacing the dough 2 inches apart. Bake 10 – 14 minutes, until the cookies are golden brown on the edges but still soft in the center. Gently press a few chocolate chips on the top of the warm cookies. Allow cookies to cool on the sheet for 3 minutes, then remove to a wire rack to cool completely.

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A Twist On A Classic

8/15/2017

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*I'm obligated to tell you that this contains peanuts.*

Ingredients:

1½ cups all-purpose flour
½ cup granulated sugar
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup creamy peanut butter
½ cup honey
¼ cup vegetable shortening
1 egg, lightly beaten
1 teaspoon vanilla extract
¼ cup granulated sugar, in a small bowl, for rolling cookies

Directions:

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
In a medium bowl, whisk together the flour, sugar, baking soda, baking powder and salt; set aside.
In the bowl of an electric mixer, cream together the peanut butter, honey and shortening on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla and mix until combined. Reduce the mixer speed to low and gradually add the dry ingredients, mixing until just combined. Give the mixture a final stir with a rubber spatula to ensure all of the flour has been incorporated.
Use a medium cookie scoop (about 2 tablespoons of dough) to scoop out dough and roll into a ball between the palms of your hands. Roll in the sugar and place on the prepared baking sheets about two inches apart. Using fork tines, press a criss-cross pattern into the tops of the cookies, flattening them into disks.
Bake until lightly golden brown, about 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 5 minutes, then use a spatula to remove them to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 5 days.

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Chocolate Chip Cookie Cake

6/23/2016

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Yield: ONE 9-INCH CAKE
Prep time: 20 MINUTES
Total time: 45 MINUTES, PLUS COOLING

Ingredients:

3/4 cup (170g) unsalted butter, softened to room temperature
1 cup (200g) packed light or dark brown sugar
1 large egg + 1 egg yolk1
2 teaspoons vanilla extract
2 cups (250g) all-purpose flour
2 teaspoons cornstarch (aka cornflour)
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 cup (225g) semi-sweet chocolate chips

MILK CHOCOLATE FROSTING:

1 and 3/4 cups (210g) confectioners' sugar
1/4 cup (32g) unsweetened cocoa powder
1/2 cup (115g) unsalted butter, softened to room temperature
2 Tablespoons (30ml) heavy cream or half-and-half2
1 teaspoon vanilla extract
salt, to taste

Directions:

Preheat oven to 350°F (177°C). Spray a 9-inch pie dish or cake pan with nonstick spray. Set aside.
In a large bowl using a hand-held mixer or stand mixer fittedwith paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium speed until creamy, about 1 minute. Mix in egg, egg yolk, and vanilla on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add 1 and 1/4 cups chocolate chips and mix for about 5 seconds until evenly disbursed.
Press the cookie dough evenly into the prepared pan. Bake for 20-25 minutes or until the cake is lightly golden brown (could be up to 30 minutes, depending on your oven). Use a toothpick to test for doneness. You may want to cover the cake loosely with aluminum foil after 15 minutes to avoid heavy browning around the edges. Remove from the oven and set the pan on a wire rack to cool completely. Once cooled, use a sharp knife or metal spatula to loosen the sides of the cookie cake from the pan and transfer to a serving dish. (Or use can serve directly from the pan.)
The chocolate frosting is optional. Instead, decorate with whipped cream or top with vanilla ice cream. For the optional chocolate frosting: sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.
Decorate the cooled cookie cake with frosting and remaining 1/4 cup chocolate chips. Depending how much frosting you use, you may have some leftover.

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Monster Cookie Cupcakes

5/16/2016

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Prep time:  30 mins
Cook time:  20 mins
Total time:  50 mins
Serves: 12

Ingredients:

Cupcakes:

¼ cup butter, softened
½ cup creamy peanut butter
1 cup sugar
2 whole eggs
2 teaspoons vanilla extract
1½ cups flour
1¼ teaspoon baking powder
⅓ cup milk
1 cup semi sweet chocolate chips

Cookie Dough Frosting:

8 oz. cream cheese, softened (don't use reduced fat or fat free!)
½ c. butter, softened
½ c. creamy peanut butter
1- 2 c. powdered sugar
3 Tbsp. brown sugar
3 Tbsp. all purpose flour
1 tsp. vanilla
1 c. oats
¾ bag plain mini M&Ms
¾ cup mini or regular semi-sweet chocolate chips

Instructions:

Preheat oven to 350º.
Use a hand or stand mixer to whisk together all of the cupcake ingredients except for the chocolate chips.
Then, stir in the chocolate chips with a spoon or spatula.
Fill each cupcake liner about ⅔ full of batter.
Bake for 20 minutes or until toothpick inserted comes out clean. Let cool on a wire rack.
Meanwhile, use a stand mixer dough paddle to beat together the cream cheese, butter, and peanut butter until smooth.
Mix in the brown sugar, flour, vanilla, and oats.
Mix in the powdered sugar 1 cup at a time (1 and ½ cups worked out best for me).
Finally add the M&Ms and Chocolate chips, mix well.
Use a large cookie scoop or ice cream scoop to scoop out the cookie dough onto the completely cooled cupcakes.

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2 of my favs...

4/12/2016

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Servings Prep Time
25 Cookies 5 minutes

Ingredients

1/2 cup Golden Barrel Coconut Oil melted
1/2 cup Golden Barrel Organic Light Brown Sugar
2 eggs room temperature
2 cups quick oats
2 cups shredded sweetened coconut
1 tsp salt
3/4 cup chocolate chips (dairy free if necessary)

Instructions

Preheat oven to 350° and line a cookie sheet with parchment paper.
In a large bowl, combine coconut oil, brown sugar, and eggs. Mix until smooth.
Add the oats, coconut, and salt. Stir until mixture is fully combined.
Using a cookie scoop, scoop the dough and then place between your palms and squeeze the mixture together. This helps hold the cookie together and not fall apart.
Shape into a ball and place on the cookie sheet. Press down just slightly so they are flat on the top.
Continue with the rest of the dough until all the cookies are formed. They can all fit on one pan since they don’t spread when baked.
Bake for 16-18 minutes or until lightly brown.
Once cool, melt the chocolate and drizzle or pour over all the cookies.

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Chocolate Chip, Butterscotch & Pretzel Cookies

2/3/2016

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Makes 3 dozen cookies

Ingredients:

2 cups + 2 tablespoons all-purpose flour
1/2 teaspoons baking soda
3/4 cup (1.5 sticks) salted butter, softened
1 cup packed light brown sugar
1/2 cup sugar
1 egg, at room temperature
1 egg yolk, at room temperature
2 teaspoons vanilla extract
1/2 cup chopped pretzels
1/2 cup butterscotch chips
1/2 cup semi-sweet chocolate chips

Directions:

Preheat oven to 325F degrees.
Mix the flour and baking soda in a bowl and set aside. With an electric mixer or stand mixer with a paddle attachment, cream the butter and sugars together. Add the egg, egg yolk, and vanilla and mix well. Gradually add the flour mixture and stir until a dough forms (may take a couple minutes of stirring). Fold in the pretzels, butterscotch chips, and chocolate chips. Do not overmix the dough at any point in this process.
Chill dough for at least 30 minutes (or up to 5 days) in the refrigerator. Drop by tablespoonfuls onto ungreased baking sheet. Press a few more pretzels (or butterscotch chips or chocolate chips) onto the tops for decoration. Bake for 8-10 minutes or until edges are slightly browned. The centers should appear very soft and puffy. Let cool completely and enjoy!

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The 12 Days Of Christmas Cookies Day 12

12/23/2015

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*Shout out to Crazy for Crust*

Note:

The dough requires chilling, so be sure to plan for that.
Be sure to use instant pudding, not cook-n-serve. You just need one of the small boxes, which is about 3.4 ounces, depending on the brand.

INGREDIENTS:

1/2 cup unsalted butter, softened
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
1 egg
1 box (3.4 ounces) Instant Vanilla Pudding Mix (not sugar free)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups all purpose flour
1/4 cup red and green sprinkles (or any colors)
3/4 cup Christmas M&Ms (or any color of M&M)

DIRECTIONS:

Note: This dough requires chilling.
Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix until combined. Mix in flour, then stir in sprinkles and M&Ms.
Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered with parchment or a silpat baking mat. There’s no need to space them out, you’re going to chill them. Cover and chill for at least 30 minutes.
Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place chilled cookie dough balls 2” apart on cookie sheet. Bake 9-11 minutes or until the edges just start to turn brown. Cool 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to one month.

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The 12 Days Of Christmas Cookies Day 11

12/22/2015

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It could be, perhaps, that his shoes were too tight.
It could be his head wasn’t screwed on just right.
But I think that the most likely reason of all
May have been that his heart was two sizes too small.

YIELD: 3 dozen cookies
PREP TIME: 20 minutes
COOK TIME: 8 minutes

INGREDIENTS:

1 box french vanilla cake mix (I used Duncan Hines 16.5 oz)
1/2 cup vegetable oil
2 eggs
green food coloring, 1 drop
Confectioners (powdered) sugar for dusting
Sprinkles or candies, large heart-shaped

DIRECTIONS:

Preheat oven to 350° F.
In the bowl of your mixer cream together cake mix, food coloring, oil, and eggs.
Chill the dough for 10-15 minutes.
Drop by Tablespoon into confectioners sugar and roll into balls. **Please see NOTES**
Place on baking sheet and press 1 large heart candy/sprinkle.
Bake for 8 minutes until just set.
Let cool 2 minutes on pan before removing to cool completely on a wire rack.

NOTES:

If your cookies are spreading too thin, you can put them back into the refrigerator for 10-15 minutes after step 4.
Some people have reported reducing the oil to 1/3 Cup. I have since tested the recipe 2 more times (once with 1/2 Cup oil, once with 1/3 Cup oil). Results were preferable using 1/2 Cup, but still fine with 1/3 Cup if that's what you would like to do.
My son's class had a Grinch party at school and we whipped up these cookies in no time. For a Grinchy treat that comes together even more quickly you can pop a bag of popcorn and drizzle it with green chocolate candy melts. Sprinkle it with with heart candy sprinkles and let cool completely before enjoying.

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The 12 Days Of Christmas Cookies Day 10

12/21/2015

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Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins

Ingredients

Makes: One 12x16 baking sheet

For the Base

1½ sticks butter (softened, not melted)
½ tsp salt
1¼ cup packed brown sugar
1½ cup flour
3 eggs
½ tsp baking powder
2 tblsp minced crystallized ginger or 1 teaspoon finely grated fresh ginger
1½ tsp vanilla extract
¾ –1½ cups Craisins (dry cranberries)
4 oz. white chocolate chips

For decoration

½ cup Craisins (dry cranberries)
2 oz white chocolate chips

Frosting

4 oz cream cheese
1 teaspoon vanilla extract
3 cups powdered sugar (put only 1½ - 2 cups if you do not like them very sweet)
4 tsp lemon juice (about 1 lemon)

Instructions

Preheat oven to 350F with the rack in the middle. Line a 12x16 inch baking sheet with foil or parchment paper. Set aside.

Make the Base:

Cream together brown sugar, salt & butter. Add eggs & vanilla extract, one egg at a time creaming the mixture in between. Add grated ginger, flour & baking powder and stir everything together. Add Craisins & white chocolate and fold them in. Using wet hands or wet spatula spread the batter evenly in a 12x16 inch baking pan. Bake for about 10 minutes until the middle is baked through. Do not overbake or the bars will be very dry. Allow to cool.

How to make the frosting:

Add the cream cheese, powdered sugar, lemon juice & vanilla extract to a bowl of a mixer. Using a beater or a whip attachment beat/whip everything together until creamy, about 4-5 minutes.
Place the white chocolate in a cup and microwave for about 40-50 seconds in 7-8 increments stirring with a spoon in between, until it just starts to melt. Continue stirring until all chocolate is melted. Transfer it to a ziplock bag and twist the end around the chocolate. When ready to drizzle, snip the end with scissors.

Assemble:

Spread the frosting over the cooled down crust. Sprinkle the craisins on top. Drizzle melted white chocolate on top. Allow the bars to set until the top of the cream cheese frosting is not sticky to the touch, about 2 hours. This will make it easier to cut the bars
Trim the ends of the bars, for even edges. Cut the bars into squares, then cut the squares diagonally into triangles.

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<<Previous

A twist on a Christmas classic

Sugar Cookie Fudge

Ingredients

Instructions

Nutella makes everything taste good...

A Twist On A Classic

Chocolate Chip Cookie Cake

Monster Cookie Cupcakes

2 of my favs...

Chocolate Chip, Butterscotch & Pretzel Cookies

The 12 Days Of Christmas Cookies Day 12

The 12 Days Of Christmas Cookies Day 11

The 12 Days Of Christmas Cookies Day 10

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