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Archive for the ‘Cookies’ Category

Is there anything better than a soft and chewy cookie??  Well I guess if you don’t like soft and chewy cookies, than yes there is.  But for me, a slightly crisp edge and a melt in your mouth middle cannot be resisted.  Nor should it be.  I may have even stolen 1 or 2 extra from the jar and ventured into another room just so I could eat in peace and get lost in cookie heaven.  I may also do that so I don’t get judged by the husband or the dog.  Isn’t it weird how dogs can give you that look like YOU are the one that’s busted??  How do they do that??

You know what IS better than a soft and chewy cookie?  A soft, chewy, chocolaty, toffee, rolo stuffed cookie!  Oh my dear heavens.  The melted butter in this recipe amps up the toffee flavor which is a perfect combo with the melted caramel center.  Let’s not forget about those dark chocolate chips that bring the cookie full circle.  Get it?  Full circle? You know because a cookie is a circle.  Yes….I do make corny jokes like that all the time.  Unfortunately what you don’t get to see is me laughing at myself in an awkward giggle that usually results in some sort of snorting.  Beautiful picture I am painting here.

I’ve been on a toffee kick the past few months.  I can’t stop myself.  What is your favorite candy bar/mix-in to use?

(Printable Recipe)

Rolo Stuffed Toffee Chocolate Chip Cookies

Recipe from Cooks Illustrated

Ingredients

  • 1 3/4 cups unbleached all-purpose flour
  • 1/2 tsp baking soda
  • 14 tbsp unsalted butter (1 3/4 sticks)
  • 1/2 cup granulated sugar
  • 3/4 cup packed dark brown sugar
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 cup dark chocolate chips
  • 1/4 cup toffee bits
  • 12-16 Rolos

1.  Adjust oven rack to middle position and pre-heat oven to 375 degrees.  Line 2 large baking sheets with parchment paper.

2.  In a small bowl, whisk together flour and baking soda.  Set aside.

3.  In a 10-inch skillet, melt 10 tbsp butter over medium-high heat, about 2 minutes.  Continue cooking, swirling pan constantly until butter is dark golden brown and has a nutty aroma, about 1-3 minutes.  Using a heatproof spatula, pour melted butter into a large heatproof bowl.  Add remaining 4 tbsp butter into hot butter and stir until completely melted.

4.  Add sugar, brown sugar, salt and vanilla to bowl with melted butter.  Whisk until fully combined.  Add egg and egg yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds.  Let mixture rest for 3 minutes, then whisk for another 30 seconds.  Repeat process of resting and whisking 2 more times until mixture is smooth, thick, and shiny.

5.  Using a rubber spatula, stir in flour mixture just until combined.  Add chocolate chips and toffee bits.  Place dough in fridge for about 20-30 minutes.

6.  Measure out about 2 tbsp of dough.  Place 1 Rolo in center of dough and then cover with 1 tbsp of dough.  Roll into a ball.  Place on cookie sheet.

7.  Bake 1 tray of cookies at a time until edges are golden brown and set and middle is still soft, about 9-12 minutes.  Transfer baking sheet to a wire rack to cool.

Notes:

  • Although the recipe doesn’t say to put the batter in the fridge before baking, I have found that it produces a thicker cookie if chilled.
  • If you want a smaller cookie, cut the Rolo’s in half and use about 1 1/2 tbsp of dough.
  • Cookies can be kept in an airtight container for up to 3 days.

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I’ve been on a bit of a toffee kick the past few weeks: herehere and also a few recipes that didn’t make it to the blog.  Although delicious, I’ve had no self-control lately and HAD to make something to use up the rest of the bag.  A few months ago I shared this recipe that rocked my cookie world.  It’s part brownie, part cookie, and totally amazing!

There is a thin, crispy outside with a rich chocolate brownie texture on the inside.  Perfection I tell you!  I especially liked that the mini chocolate chips and toffee bits were scattered throughout each cookie.  So let’s review real quick shall we:  Chocolate – love, Toffee – love, Coffee – love, Brownie – love, Cookie – love!  Needless to say……my lack of self-control is sticking around a bit longer with these in the house.

(Printable Recipe)

Chocolate Toffee Coffee Cookies

Adapted from Giada De Laurentiis

Ingredients

  • 6 oz semi-sweet chopped into 1/2 inch pieces
  • 2 tbsp unsalted butter, room temperature
  • 1 tbsp instant coffee
  • 1 cup flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 3/4 cup sugar
  • 2 eggs, room temperature
  • 2 tbsp Bailey’s (or water)
  • 1 tsp pure vanilla extract
  • 1/2 cup semi-sweet mini chocolate chips
  • 1/2 cup toffee bits

1.  Preheat the oven to 300 degrees.  Line 2 baking sheets with parchment paper or silpats.  Set aside.

2.  In a small glass bowl, combine the chocolate and butter.  Place the bowl over a pan of simmering water and stirring frequently until the chocolate has melted and the mixture is smooth.

3.  In a medium bowl, whisk together the instant coffee, flour, cocoa powder, baking powder, and salt.  Set aside.

4.  In large bowl, whisk together the sugar, eggs, water, and vanilla extract until combined, about 2-3 minutes.  Fold in flour mixture until batter is thick and smooth.  Be careful not to over mix.  Fold in the melted chocolate.  Stir in the chocolate chips and toffee bits. Using a cookie scoop measure 1/4 cupfuls of batter (about 2 scoops) onto prepared baking sheets.  Bake until slightly puffed and the tops begin to crack, 15 to 18 minutes.  Allow the cookies to cool completely on the baking sheets and serve.

Notes

  • For regular size cookies, use 1 medium size cookie scoop.  Bake for 10-12 minutes or until tops begin to crack.
  • Cookies are best the day of or next day.  Store in an air tight container for up to 3 days.

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A few weeks ago you might have noticed my Facebook post about finding a good peanut butter cookie recipe for my guests.  The first recipe turned out to be a flop.  The cookies were very dry.  After searching around on the internet some more and talking with my mom, I decided to go with an old favorite, the Crisco recipe.  Growing up I usually only made 3 types of cookies:  Peanut Butter, Oatmeal, or Chocolate Chip.  The Peanut Butter cookie recipe was listed on the back of the Crisco container and always turned out good, so why change things up now.  I tend not to bake with a lot of Crisco.  I find the white block of shortening a bit odd, personally.  But I decided to put all feelings aside and give it another try.

The cookies turned out perfect with the right amount of chewiness and crunch from the pretzels.  I baked mine for about 7 1/2 minutes.  I thought that amount of time gave an oh-so slight crunch to the outside in spots but still being very soft in the middle.  Next time I will try butter flavor shortening and maybe even a mix of shortening and butter, but this is definitely a good starting point.  The search continues……

If you have a go-to peanut butter cookie recipe and would like to share, send it over.  I would love to try it out!

(Printable Recipe)

Peanut Butter Pretzel Chocolate Chip Cookies

Recipe adapted from Crisco

Ingredients

  • 3/4 cup Creamy Peanut Butter
  • 1/2 stick Crisco Baking Sticks All-Vegetable Shortening or 1/2 cup Crisco All-Vegetable Shortening
  • 1 1/4 cups firmly packed brown sugar
  • 3 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup chopped pretzel sticks
  • 1/3 cup chocolate chips

1.  Preheat oven to 375 degrees.  In a large bowl, combine peanut butter, shortening, brown sugar, milk and vanilla.  Beat at medium speed of electric mixer until well blended.   Add egg.   Beat just until blended.

2.  Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.  Stir in pretzels and chocolate chips.

3.  Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.

4.  Bake one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown.  Cookies will not look done, but they are.  Cool 3-5 minutes on baking sheet. Remove cookies to cooling racks to cool completely.

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I’ve been on a chocolate cookie/cupcake/anything dipped in chocolate kick lately.  Chocolate of any sort really.  It’s getting a little out of control.  I should probably give my sweet tooth a rest and try my hand at something a little more savory…ehh…….maybe next week.

But first, let’s chat about these cookies.

About a year ago, I made these turtles and kind of forgot about them until last week.  I remember really enjoying the combo of sweet, salty and chocolaty so I wanted to try it out in cookie form.  If you don’t remember the turtles, I bet you remember these cookies. I used the same base and switched up the add-ins.  Super soft and chewy.  Almost like a brownie but still a cookie.  I only used a 1/4 cup of almonds because I don’t like my cookies as nutty, but feel free to add more if you would like.  But whichever you decide, make sure you try out this chocolate cookie recipe, you won’t be disappointed.

(Printable Recipe)

Blueberry Almond White Chocolate Cookies

Ingredients

  • 4 oz bittersweet chocolate, roughly chopped
  • 8 tbsp butter (1 stick), cut into cubes
  • 2 large eggs, room temperature
  • 3/4 cup brown sugar (firmly packed)
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup dutch process cocoa
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 cup white chocolate chips
  • 1/2 cup dried blueberries
  • 1/4 cup almonds, roughly chopped

1.  Preheat oven to 325 degrees.  Line cookie sheet with parchment paper.

2.  Whisk together flour, cocoa, baking soda and salt.  Set aside.

3.  Melt the butter and bittersweet chocolate over low heat or in a double broiler.  Remove from heat and add the vanilla.

4.  In a separate bowl, on medium speed beat sugar and eggs until light and fluffy, about 3 minutes.  Reduce speed to low and beat in chocolate mixture until well combined.  Add the flour mixture and gently stir until just combined.  Fold in white chocolate chips, dried blueberries, and almonds.  Stir until combined.

5.  Using a medium cookie scoop (about 1 1/2 tbsp), place dough onto prepared cookie sheet.  Bake for 10-12 minutes.  Allow to cool for 2-3 minutes on pan before transferring to a cooling rack.

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Homemade Oreos

Mmm….homemade!  I don’t know that it really matters what word you have after that, more times than none homemade is usually better.  I really think it’s the love that goes in to the homemade version that makes it so much more scrumptious.  Same thing with these homemade oreos.

The chooclate wafter isn’t as crunchy as a normal oreo but the filling on the other hand is spot on.  Only better!  If that makes sense?!?  With these “oreos” the filling actually moves and squishes between each layer of cookie with each bite.  I loved the bright springy filling too.  It made me happy just looking at those colors.  Assembling the cookies would be a fun activity for the kids too….you really can’t mess them up.

Have a great day and a wonderful weekend.  Thanks for stopping by!!!

(Printable Recipe)

Homemade Oreos

Recipe from My Baking Addiction

Ingredients

Chocolate Wafers:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened Dutch process coca
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 to 1 1/2 cups sugar (see recipe note)
  • 1/2 cup plus 2 tbsp unsalted butter, room temperature
  • 1 large egg

Delicious Filling:

  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1/4 cup vegetable shortening
  • 2 cups sifted confectioners’ sugar
  • 2 tsp vanilla extract
  • Optional-gel dye

1.  Set two racks in the middle of the oven.  Preheat to 375 degrees.

2.  In a food processor, or a bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda, and powder, salt, and sugar.  While pulsing or on low speed, add the butter, and then the egg.  Continue processing or mixing until dough comes together in a mass.

3.  Take rounded teaspoons of batter and place on a parchment paper-lined baking sheets approx. two inches apart.  With moistened hands, slightly flatten dough.  Bake for 9 minutes, rotating once for even baking.  Set baking sheets on a rack to cool.

4.  To make the filling, place butter and shortening in a mixing bowl.  With mixer on low speed, gradually beat in the sugar and vanilla. Turn the mixer and beat on high for 2 to 3 minutes until light and fluffy.  (Optional-separate dough into small bowls.  Add small amount of dye, stir together until desired color has been met.)

5.  To assemble the cookies, in a pastry bag with a 1/2 inch round tip, pipe teaspoon-size amounts of filling into the center of one cookie.  Place another cookie, equal in size to the first, on top of filling.  Lightly press cookies together until filling reaches outside of cookies.  Continue with all remaining cookies.  Pour a big glass of milk and dunk generously!

Notes:

  • I used Wilton Gel Dye.  If using dye make sure you start with a small amount and add more if needed.
  • Because I had so many colors, I used a plastic baggie to pipe the frosting onto cookies.  Place frosting in corner of plastic baggie, cut tip off, and pipe onto cookies.
  • Amount of sugar depends on how sweet you want the chocolate wafer to be.  A normal Oreo wafer is a bit salty, but if you prefer a sweeter taste feel free to add the extra 1/2 cup.  I personally used 1 cup.

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One of my favorite Saturday morning rituals is waking up, making a pot of coffee, and plowing through my cooking shows on DVR.  Due to the hectic, craziness of life that isn’t always possible…until last weekend!  Coffee mug in hand, I pushed play and got lost in numerous back to back shows.  And then my dear friend Giada whipped up these cookies.  I may have said this before but I am a sucker for chocolate and coffee flavored desserts.  So to the kitchen I went.

You guys….seriously…..print these off RIGHT NOW and get in that kitchen!!  The double dose of chocolate and subtle hint of coffee is somewhat of a perfect balance.  I was a little afraid that they would be a bit dry but the middle is soft and chewy.  All I have to say is YUM!

(Printable Recipe)

Double Chocolate and Espresso Cookies

Recipe from Giada De Laurentiis

Ingredients

  • 6 oz semi-sweet chopped into 1/2 inch pieces
  • 2 tbsp unsalted butter, room temperature
  • 1 tbsp instant coffee ( 1/3 cup dark chocolate-covered espresso beans)
  • 1 cup flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 3/4 cup sugar
  • 2 eggs, room temperature
  • 2 tbsp water (I used Bailey’s)
  • 1 tsp pure vanilla extract
  • 1 cup semi-sweet mini chocolate chips

1.  Place an oven rack in the center of the oven.  Preheat the oven to 300 degrees.  Line 2 baking sheets with parchment paper or silpats.  Set aside.

2.  In a small bowl, combine the chocolate and butter.  Place the bowl over a pan of barely simmering water and stir  occasionally until the chocolate has melted and the mixture is smooth.

3.  If using chocolate covered espresso beans, finely chop in a food processor.  In a medium bowl, whisk together the instant coffee (or espresso beans), flour, cocoa powder, baking powder, and salt.

4.  In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract.  Gradually add the dry ingredients and stir until thick and smooth.  Fold in the melted chocolate.  Stir in the chocolate chips.  Using a cookie scoop or ice cream scoop, measure 1/4 cupfuls of batter onto prepared baking sheets.  Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes.  Allow the cookies to cool completely on the baking sheets and serve.

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After having these delicious muffins, I couldn’t wait to try another lemon and fruit combination.  The second time didn’t disappoint either.  These cookies were an odd mix between a sugar cookie and a blueberry pancake.  Interesting I know, but very true and very delicious!

We all know my obsession with glazes and frostings but I actually preferred them plain.  My hand immediately went to my forehead….nope, no fever!  Brent on the other hand was scraping the glaze bowl with some of the already glazed cookies.  Ahh….I love his sweet tooth!  Glazed or naked, they were gone in 3 days!

Side note:  I want to apologize in advance for the photos over the next few weeks.  I’ve been trying to find the best location and time of day but it’s been a little tricky at the new place.  Bear with me…….

 

(Printable Recipe)

Lemon Blueberry Buttermilk Cookies

Recipe from Two Peas and Their Pod

Ingredients

  • 1 1/2 cups all-purpose flour
  • zest of 2 large lemons
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 6 tbsp unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/3 cup buttermilk
  • 3/4 cup fresh blueberries

Glaze:

  • Powdered sugar
  • Fresh lemon juice
  • Lemon zest

1.  Preheat oven to 350 degrees.  Line 2 large baking sheets with parchment paper or silicone liners.

2.  In a medium bowl, whisk together the flour, baking soda, and salt.  In a small bowl, add the sugar and lemon zest.  Rub them together with your fingers until well mixed.  (take a deep breath…..so springy!)

3.  In a large bowl, beat the butter until creamy.  Add the sugar/lemon mixture and beat until pale and fluffy.  Add the egg and beat well to mix.  Add the vanilla, and beat on low.  Mix in the dry ingredients and buttermilk in batches on low speed, beginning and ending with the flour mixture.  Scrape down the sides of the bowl with a rubber spatula as needed.

4.  Gently fold in blueberries.  Drop by level tablespoonfuls onto prepared baking sheets.  Bake 1 sheet at a time for about 11 minutes.  Cool the cookies on the baking sheet for 1-2 minutes, then transfer to a wire rack to continue cooling.

5.  For the glaze, whisk together the sifted powdered sugar, lemon juice and lemon zest.  I didn’t really measure the ingredients, just keep adding until you get the right consistency and flavor you like.  Drizzle over cookies.

Notes:

** Original recipe calls for 4-5 blueberries to be tucked into dough and try not to make any show when baking.  I (very gently) folded in the blueberries into dough which worked out good too.

** Although the glaze was good, I actually preferred the cookies plain (shocking I know!).  They have great flavor with or without the glaze.

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