Tag Archives: cookies

Chocolate Pretzel Cookies

I was in Atlanta last week for work (hence my silence) and when I’m there, I like to go to a cute little spot called The Cookie Studio. The first time I was there, I immediately proclaimed “This is the kind of place I want to own.” This time when I was there, I said the same thing to the owner who handed me some tea and told me how hard it is. I always say that when I’m done working, I just want to make cookies. And while my dreams aren’t dashed, I realize owning my own cookie place will probably never happen. BUT, that doesn’t mean I can’t make cookies anytime I want to. A day after flying home, I was eager to make some cookies. These Chocolate Pretzel Cookies were exactly what I had in mind.

Chocolatey cookie dough is mixed with pretzel pieces and semi-sweet chocolate chips before being dropped onto a cookie sheet and topped with a whole mini pretzel. Chocolate and pretzels? Mmkay! The only thing that would be better? A little peanut butter. My wheels are turning. Anyway, these cookies are a perfect treat when that after dinner sweet tooth starts talking. The worst part is trying to just eat one. Making cookies is so satisfying to me. Whether I ever make cookies for a living or just make cookies at home, making cookies will always be the sweetest thing I do.

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Heat oven to 350 degrees F. In a bowl, whisk together flour, cocoa, baking powder, baking soda and salt. In another bowl, beat butter, granulated sugar and brown sugar for 2 minutes, until fluffy.

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Beat in egg and vanilla extract until just combined. Pour in flour mixture and beat on low until just combined. Carefully fold in chocolate chips and chopped pretzels.

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Drop tablespoonfuls of batter on baking sheets, spacing them about 2 inches apart. Press down lightly to flatten. Gently press a whole pretzel on top of each cookie.

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Bake at 350 degrees for 11 minutes. Transfer to a wire rack to cool completely.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Family Circle magazine

Chocolate-Pistachio-Cherry Biscotti

I didn’t grow up familiar with biscotti. I’ve only ever made it once and each time I make it, it seems daunting. But even though there are a few steps, it really is easy. I took some of this Chocolate-Pistachio-Cherry Biscotti to the Philadelphia Eagles tailgate I went to on Sunday and saw someone eat one, then walk over and grab another one. I hadn’t even tasted one yet so I tapped him on the arm and asked him how they were. “The best biscotti I’ve ever had,” he said. His wife agreed and said she’d never seen him eat TWO biscotti. I was thrilled!

With a chocolate dough base, these biscotti have dried cherries (my fave!) and pistachios mixed into the dough giving little flecks of red and green that seem so appropriate for the holidays. Dried fruit and nuts are such an amazing combination and putting them in a cookie is a great way to enjoy them without having to cut into a fruitcake. With one end dipped in a little semi-sweet chocolate and drizzled with white chocolate, these will sure to satisfy your chocolate sweet tooth.

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Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Beat butter and sugar at medium speed with an electric mixer until fluffy. Beat in eggs and vanilla.

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Combine flour, cocoa, baking soda, and salt in a large mixing bowl. Add flour mixture to sugar mixture, beating until blended.

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Stir in pistachios and cherries.

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Place half of dough on each prepared baking sheet. Shape each half into a slightly rounded log about 10 x 3 inches using floured hands. (Dough will be very sticky.)

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Bake 25 to 30 minutes or until dough is firm to the touch. Let cool completely on baking sheet on a wire rack.

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Transfer logs to a cutting board, and cut into 1/2- to 3/4-inch-wide slices with a serrated knife. Place slices, cut sides down, on a baking sheet. Bake 4 minutes on each side or until crisp. Transfer to wire racks to cool completely.

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Dip ends of biscotti in dark chocolate, and drizzle with white chocolate, if desired.

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Place on wax paper to set.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Coastal Living magazine

Chewy Molasses Cookies

This really is my favorite time of the year. And I’m not just talking about Christmas time. I’m talking about cookie time! I know I can make cookies at any time during the year but the truth is I don’t. So I get giddy like I a little kid when I can carve out a weekend day to spend hours in my kitchen covered in flour baking batch after batch of cookies and treats. I had a lot going on this past weekend but I didn’t let anything get in my way when it came to baking on Saturday morning. The first cookie I decided to make were these Chewy Molasses Cookies.

Similar in flavor to gingerbread, these molasses cookies are soft, chewy, and mouthwatering. With warm spices of cinnamon, ginger, and ground cloves, these treats scream happy holidays and belong in anyone’s cookie jar. Ginger and spice and everything nice? Check! As much as I love baking cookies, I don’t like having cookies in my house so I bake for my family instead. We all live far apart and I love nothing more than filling up a tin of cookies, shipping them away, and having my family thankfully appreciate them. It makes me warm and fuzzy. Kind of like these cookies.

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Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt) in a bowl, stirring with a whisk. Place butter, 5 tablespoons granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed 5 minutes or until fluffy. Add egg; beat 30 seconds.

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Add molasses; beat just until combined.

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Add flour mixture to butter mixture; beat at low speed or just until combined. Cover and chill 30 minutes.

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Preheat oven to 350°F. Shape dough into 24 balls, about 1 1/2 tablespoons each. Roll balls in remaining 3 tablespoons sugar; place 2 inches apart on baking sheets covered with parchment paper. Bake at 350°F for 12 minutes or just until set.

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Cool 3 minutes on pan; remove to a wire rack.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Oatmeal Pumpkin Spice Cookies

You’ve got to be kidding me with these.

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If you follow me on Instagram, you may have witnessed my shock at the discovery of these pumpkin-spice morsels. Have these been around before and I just didn’t notice? I usually go to the grocery store with a list of things to buy and I’m pretty good at not impulse buying. But these chips? You better believe I scooped them up. The morsels themselves taste like little bites of pumpkin pie so I was pretty happy to find a recipe for Oatmeal Pumpkin Spice Cookies on Nestlé’s website which makes them taste even better.

Oatmeal cookie dough is spiced up with cinnamon and nutmeg and kept soft and chewy with the addition of canned pumpkin. The pumpkin spice morsels add even more pumpkin flavor which is irresistible for any pumpkin lover. And even better? There is no egg is this recipe so eat as much dough as you want! They are buttery, soft, spicy and packed with flavor. These cookies taste like little slices of pumpkin pie which are a perfect little Autumn snack.

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Preheat oven to 350°F. Line baking sheets with parchment paper or foil; lightly grease. Combine flour, oats, baking soda, baking powder, salt, cinnamon and nutmeg in medium bowl.

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Beat butter, brown sugar and granulated sugar in large mixer bowl until combined. Add pumpkin.

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Gradually beat in flour mixture. Stir in morsels.

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Drop by rounded tablespoons 2 inches apart onto prepared baking sheets.

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Bake for 12 to 13 minutes or until light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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Store tightly covered.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: verybestbaking.com

Frosted Sugar Cookie Bars

Thirty years ago tomorrow, my favorite person in the world was brought into this world: my sister Katie. I still remember the early Illinois morning she was born, while I was sound asleep. My mom had been up the night before watching television with my dad on a typical weeknight and there were no signs from her that she might be heading into labor in the next few hours. But she did, while I was peacefully asleep, and when the phone rang, I jolted awake. The news that I had a baby sister made me cry. I wanted a baby brother (I’ve told her this before). But I never spent another minute wishing for a brother and I’m beyond thankful that she isn’t just the best sister anyone could ever ask for but she is also an amazing woman. She is never judgmental, just listens when I need her, and is the yin to my yang. She is my rock to my roll. She is my everything. And now she has given me a niece and a nephew who I can’t get enough of, even though we all live over 1,500 miles away from each other. If I could have one wish for the rest of my life, it would be that we could see each other each and every day.

Because of my sweet Katie, I made these Frosted Sugar Cookie Bars. Because birthdays are a perfect reason to eat icing.

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Preheat oven to 375°F. Line a 9 x 13 pan with foil and spray lightly with cooking spray, and set aside. In a large bowl or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the egg and egg white, sour cream, vanilla, and almond extract, and mix until well combined. Stir in the flour, baking powder, and salt to form a crumbly dough. Press the dough into the prepared pan to form an even layer, and poke the dough every few inches with a fork so it will bake evenly. Bake 17-20 minutes or until lightly browned around the edges. Cool completely. To make the frosting, beat together the butter, powdered sugar, and half and half until light and fluffy. Add the vanilla, salt, and food coloring, and beat again until fluffy. Spread over cooled cookies and add sprinkles. Cut into squares.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: The Baker Upstairs blog

 

Double Nut Butter Sandwich Cookies

Do you have Girl Scouts sitting at the door of your grocery store asking you to buy cookies? I do. Last year, they were also waiting for me as I came off of the commuter train after work but so far, there has been no sign of them there. I’m all for the Girl Scouts but honestly, I dread seeing their cute little faces and perky attitudes. These little people tap into my interior weakness and I almost crumble. I have no self control and WILL EAT THEM ALL if I buy them! So after saying “No, thank you” to the adorable Girl Scouts, how do I explain the fact that I made these Double Nut Butter Sandwich Cookies which rival the Girl Scouts’ Do-si-dos and taste like no other cookie I have ever made? I can’t explain it. But these cookies are amazing.

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Almond butter and oatmeal make up the soft, chewy cookies, while peanut butter and powdered sugar create the creamy center filling. To make this truly nutty all the way around, use almond milk in the filling in place of regular milk (either one will work perfectly).

I took these cookies to work because they were so good, I very easily could have eaten every single one by myself in one sitting. Luckily, some people at work took some off my hands and I got nothing but compliments. If I could make cookies for a living everyday, I’d be happy. So why am I working in finance instead of in a bakery? Probably for the same reason I say no to the Girl Scouts but then turn around and make these cookies at home. Because I torture myself and I’m seriously losing it.

Double Nut Butter Sandwich Cookies (makes approximately 24 sandwich cookies)

For cookies:

  • 1 1/2 cups oats
  • 1/2 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon vanilla
  • 1 egg
  • 1/2 cup almond butter (or peanut butter)

For filling:

  • 3/4 cup powdered sugar
  • 3/4 cup peanut butter
  • 4 tablespoons butter, softened
  • 1/2 teaspoon vanilla
  • 4-5 tablespoons milk or almond milk

Preheat oven to 350°F.

In a bowl, combine oats, flour, baking powder, baking soda and salt.  Set aside.

In another large bowl or the bowl of a stand mixer, mix together butter and both sugars until well combined. Add egg, vanilla, and almond butter and mix. Slowly add in the dry ingredients and mix until combined. Drop dough by tablespoon full onto a cookie sheet and bake in a 350°F oven for 8 minutes (cookies may not appear to be done but that’s okay). Remove cookies from oven and let rest on the cookie sheet for 4-5 additional minutes (they will finish cooking). Move to a cooling rack to cool.

While cookies bake, prepare the filling by combining butter, peanut butter, and vanilla until creamy.  Add the powdered sugar and milk. (Add enough milk to bring it to a frosting-like consistency.)

Once cookies have cooled, spoon a tablespoonful of filling into the center of half of the cookies. Top with remaining cookies.

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Double Chocolate-Chip Cookies with Bourbon Ganache

This is a cookie that will whip all your other cookies’ asses.  There are cookies…and there are COOKIES.  This, my friends, is a bad-ass COOKIE.  As in it’s almost a meal and if you can eat more than one, then you are my hero.  I took these Double Chocolate-Chip Cookies with Bourbon Ganache to work and got a lot of rave reviews.  One co-worker even commented that he wanted to make a grown-up cookie for a party and could I send him the recipe?  That is a successful cookie in my book.

Semi-sweet chocolate and heavy cream are mixed together and chilled before being knocked out by a hit of some good old bourbon and chilled again until thickened.  The creamy mixture is then spread between two basic chocolate-chip cookies (i.e. if you really wanted to use store-bought cookie dough here, you could) where you now have the chocolateyest (not a word) and most decadent sandwich cookie.  Because of it’s richness, I would consider either using milk chocolate in the ganache (since semi-sweet chips are in the cookie dough) or making the cookies smaller.  I used a small ice cream scoop for my cookies and think they could have been half the size.  These cookies aren’t joking around, I’m just going to tell you.  They have an attitude and aren’t afraid to show you.  I nearly didn’t finish one and I swear I heard it laughing at me.  I dare you to take them on.

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The ingredients:

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Preheat oven to 350°F. Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Add vanilla, beating until blended.

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Combine flour and next 2 ingredients in a small bowl; gradually add to butter mixture, beating at low speed just until blended. Stir in morsels just until combined. Drop dough by level spoonfuls onto parchment paper-lined baking sheets, using a small cookie scoop (about 1 1/8 inches).

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Bake at 350°F for 12 minutes or until golden brown. Remove from baking sheets to wire racks, and cool completely (about 30 minutes).  To make ganache, microwave semisweet chocolate morsels and whipping cream in a 2-qt. microwave-safe bowl at MEDIUM (50% power) 2 1/2 minutes or until chocolate begins to melt, stirring at 30-second intervals.

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Whisk in bourbon, softened butter, and vanilla. Cover and chill, stirring occasionally, 1 hour and 30 minutes or until thickened to a spreadable consistency.

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Spread Bourbon Ganache on flat side of half of cookies (about 1 Tbsp. per cookie); top with remaining cookies.

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Cover and chill cookies 2 hours or until ganache is firm.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Southern Living magazine

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