Brown Butter-Peanut Butter Truffle Chocolate Chip Cookies

Ok I have had to make these cookies 3 times just to get a picture of them. I  have made them, then somehow we eat/give away all of them before I can get a picture to put them on this site.  My husband said that these might be his new favorite cookies. I can't seem to get enough of them.  They are kind of like a peanut butter cookie and a chocolate chip cookie combined into one delicious irresistible cookie. 

Brown Butter-Peanut Butter Truffle Chocolate Chip Cookies

Peanut Butter Truffles

1 1/2 cups creamy peanut butter

1 1/4 cups powdered sugar

Cookies

1 cup (2 sticks) unsalted butter

1 cup brown sugar

1/2 granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 1/4 cups chocolate chips

Line an 8x8-inch baking dish with foil and spray with no-stick cooking spray. In a large bowl, mix powdered sugar and peanut butter until smooth (using your hands or some sort of food processor works best). Spread in baking dish and flatten with hands. Place in freezer for at least 30 minutes.

To brown butter, melt butter in a heavy saucepan over medium heat. Whisk frequently and heat until it's golden brown and giving off a nutty aroma. Remove from heat and pour into a heat-proof bowl; allow to cool to room temperature.  If you want to speed up this process stick your bowl in a sink full of cold water.

Preheat oven to 350°F.

Remove peanut butter truffles and cut or tear into small pieces; place back in freezer for at least ten minutes. Don't worry about them looking perfect; I  didn't...

In a medium bowl, whisk together the brown sugar, granulated sugar, and browned butter. Whisk in eggs and vanilla. Using a wooden spoon, stir in flour, baking soda, and salt until just incorporated.  (You can also do this step in a stand mixer with the paddle attachment.) Fold in chocolate chips. Gently fold in chunks of peanut butter truffle. You want them to be visible, not completely blended into the dough. (Note: This makes a lot of peanut butter truffles. Use as much or as little of it as you want!)

Scoop onto a silpat or parchment-lined baking sheet, flatten slightly with hand, and bake for 8-10 minutes.  8 minutes is perfect in my oven but watch your cookies closely to see if they need to be cooked a little longer. You want your edges to just start to get golden brown. The center might still look a little doughy, don't worry they will continue to cook on the pan as they cool. Allow to cool on the baking sheet for 10 minutes, then remove to cooling rack to cool completely.

Recipe Source: Bakergirl

Lemon Olive Oil Cookies

I'll be honest I have never made cookies with anything other than butter. I am a huge fan of butter in my cookies. You can imagine my curiosity when I saw this recipe that only had olive oil. Olive oil is a healthy alternative to butter. I use it all the time in my cooking, but have never really used it in my baking. I'm pretty sure the only oils I have in my house and regularly use are olive oil, coconut oil, and butter. Now I'm not saying I'm going to stop using butter in my cookies. I absolutely adore the buttery taste of most cookies, but in these cookies I didn't mind not having it. These cookies were crisp on the edges and soft and chewy in the center with a delicious flavor of lemon. They were really quick and easy to make. I think I threw them together in 10 minutes or less and they only took 12 minutes to bake. It turned out to be a quick, easy, and delicious mid day snack!

Lemon Olive Oil Cookies

• 2 cups unbleached flour
• 1 cup sugar
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup Lemon Olive oil (I didn't have this so I used regular Olive Oil with great results)
• 4 teaspoons grated lemon zest
• Juice of 1 ½ lemons
• 1 tsp. vanilla extract
• Sugar, for rolling

Directions:

1. Preheat oven to 350 degrees.
2. Whisk flour, sugar, salt and baking soda together in medium-sized bowl. In another small bowl, stir together the olive oil, lemon zest, lemon juice and vanilla.
3. Add wet ingredients to the dry ingredients, then mix lightly until it resembles wet sand (I like to use my hand, when the dough is squeezed it should form a solid clump). Using your hands, roll dough into balls about the size of a walnut.
4. Roll in a  little sugar and roll the cookie balls gently in your hands to distribute it. Put the cookies about 2 inches apart on cookie sheets and bake for about 12-15 minutes

Recipe Source: Field of Cakes

Mint Chocolate Chip Cookies

Since St Patty's Day is tomorrow I thought it very appropriate to make something green. Since we have been moving this week, my baking has been very limited (and my camera is still at the other house), but no matter how limited my baking might be I can always find the time to make some delicious cookies! I also must put a little plug in for gel food colorings. I recently purchased some and I absolutely love them! You need so little of it and it gives things such a vibrant color. I just adore them. So if you have never tried gel food coloring I highly recommend it!

Happy St Patrick's Day!

Mint Chocolate Chip Cookies

1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
1/2 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks)
1/2 cup granulated sugar (3 1/2 ounces)
3/4 cup packed brown sugar (5 1/4 ounces)
1 teaspoon table salt
1/2 tsp peppermint extract
1 large egg
1 large egg yolk
1 1/4cups high quality chocolate chips or chunks (in this recipe I prefer dark chocolate chips)
Green food coloring gel (optional)

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper or silpat. Whisk flour and baking soda together in medium bowl; set aside.

2. Melt butter. Pour melted butter into the bowl of stand mixer fitted with blade attachment. Add food coloring and mix until food coloring is evenly distributed.

3. Add both sugars, salt, and mint extract to bowl with butter and mix until fully incorporated. Add egg and yolk and mix until mixture is smooth with no sugar lumps remaining.  Stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips, giving dough final stir to ensure no flour pockets remain.

4. Shape dough into 1 inch round balls. Arrange 2 inches apart on prepared baking sheets.

5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, about 8 to 14 minutes, rotating baking sheet halfway through baking. My oven cooks pretty evenly so I didn't rotate the baking sheet halfway through. My cookies only took about 8 minutes to cook so watch them carefully. I took them out just when the edges started looking golden brown. Transfer baking sheet to wire rack; cool cookies completely before serving.

Cookie Dough Bites

I feel like this post doesn't require much of an introduction. There is a good chance that if you have been to this blog before you know that I love cookies, cookie dough, and pretty much anything that contains sugar. So obviously when I found this recipe I had to try it. I think these are absolutely delicious. I even had a friend tell me that she really liked them and she doesn't like cookie dough. They don't taste exactly like cookie dough but all in all it is pretty close. Happy Eating!

Cookie Dough Bites
Hands-On Time: 20 minutes
Ready In: 1 hour
Yield: 2 dozen cookies

Ingredients

1 cup salted butter, softened
1½ cups packed light brown sugar
1 teaspoon vanilla extract
2 cups flour
6 ounces miniature chocolate chips

Directions

1. Cream butter and sugar together.
2. Add remaining ingredients and mix well -- use your hands to get it together the best.
3. Roll into 1-inch balls.
4. Refrigerate until firm, about 30 minutes. Dip in chocolate, drizzle with chocolate or eat as is -- equally delicious no matter what!
5. Let stand at room temperature for about 10 minutes before serving.
6. Store in the refrigerator. 

Recipe Source:Disney Family

Soft Sugar Cookies

What would Christmas time be without some delicious sugar cookies? There are many sugar cookie recipes out there, but these ones top them all. They are soft, and delicious with a hint of almond. I think every baker needs a go to sugar cookie recipe. One for all those cookie decorating moments, and really lets be honest who doesn't love a delicious sugar cookie! If you are in need of a good sugar cookie recipe this season look no further!

Soft Sugar Cookies

*Note: the baking temperature for this recipe may seem high but I believe it is one of the keys to success. The cookies still remain soft and light because they bake for such a short time (and they keep their shape really well!).

*Makes 2-3 dozen sugar cookies (about 2-3 inch size)

INGREDIENTS:
1 1/2 cups (3 sticks) butter, softened to cool room temperature
1 1/2 cups granulated sugar
1/2 cup powdered sugar
4 large eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

DIRECTIONS:
Preheat oven to 400 degrees.
In a large bowl, cream together the butter and sugars for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla extract, almond extract and lemon zest; mix. Add two cups flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.

The dough can be wrapped in plastic wrap and kept in the refrigerator for up to a week or it can be rolled out right away. Dust a counter with powdered sugar or flour and roll the dough to desired thickness (I prefer my cookies on the thick side so I roll my dough out to about 1/4-inch, maybe even slightly thicker than that). Cut the dough into shapes. Place the cookies on a lined or lightly greased baking sheet. Bake for 7-8 minutes. The cookies won’t appear browned on top (or on bottom) when they are done baking so don’t let them overbake! I find 7 1/2 minutes is about perfect but if they are even lightly browned on bottom, I decrease the time by 30 seconds. I like them super soft with not even a hint of browned edges or bottom. This way they literally melt in my mouth.

Cool the cookies completely on a wire rack before frosting. The baked cookies (unfrosted) can be stored in a tupperware or ziploc bag in the freezer for up to a month. I also often freeze 1/2 of the sugar cookie dough when I don’t have time or don’t want to roll it out and cut shapes. I wrap the dough in plastic wrap and then stick it in a freezer-safe ziploc bag and freeze it for up to a month. I take it out the night before I want to roll it out and store it in the refrigerator to thaw (for about 12-15 hours). About 30 minutes before I want to use it, I let it sit on the counter to soften a bit and then I roll it out and cut out the cookies.

To top these cookies you could use this fabulous Whipped Cream Cream Cheese Frosting. On this specific batch I used browned butter glaze. I used a combination of a 2 tbs browned butter,  2 cups powdered sugar, 1/4 cup cream, 1 tsp vanilla, 1/4 tbs almond extract. Whisk all ingredients together until smooth. I used the glaze when it was still warm and simply dunked the cookies in the glaze and sprinkled some sprinkles on (just cause I love sprinkles). Both options are delicious so whichever one you choose your cookies will be to die for!

Recipe Source: Mel's Kitchen Cafe

Stained Glass Cookies

I have recently been introduced to Pinterest and love it! I am continually amazed at how creative so many people are. It has definitely inspired me to be more crafty. I have only attempted to make a couple of the crafts, but I am definitely inspired and hopefully will make some more fun things. I also love it for bookmarking recipes I want to make. That is originally what sparked my curiosity of these cookies. I saw them pinned on someones board and thought they were the coolest things. Then when I saw how they made them I just knew I had to try it. On my first attempt I tried to use sprinkles. Let me tell you that this did not work. Sadly the sprinkles didn't melt. Who would have ever thought that sprinkles wouldn't melt? Next I tried Jolly Ranchers and they worked like a charm! These turned out so cute and can be made so festive!

Stained Glass Cookies

INGREDIENTS:
1 1/2 cups (3 sticks) butter, softened to cool room temperature
1 1/2 cups granulated sugar
1/2 cup powdered sugar
4 large eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1 tablespoon lemon zest (from about 1 lemon)
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

40 fruit flavored hard candies

DIRECTIONS:
Preheat oven to 400 degrees. Line cookie sheets with silpat or tin foil. I used both, un-greased, and they both worked great.

Place hard candies in a Ziploc bag and crush with a meat tenderizer, rolling pin, or hammer. Don't worry about all the pieces being finely crushed. I had some bigger chunks and they still melted beautifully.

In a large bowl, cream together the butter and sugars for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla extract, almond extract and lemon zest; mix. Add two cups flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.

The dough can be wrapped in plastic wrap and kept in the refrigerator for up to a week or it can be rolled out right away. Dust a counter with powdered sugar or flour and roll the dough to desired thickness (I prefer my cookies on the thick side so I roll my dough out to about 1/4-inch, maybe even slightly thicker than that). Cut the dough into shapes. Cut out the center of your cookies that you want the "stained glass" appearance.  Place the cookies on a lined or lightly greased baking sheet. Fill center area with the crushed hard candies. I used about 1/2-1 tbs of the crushed candies in each of my cookie centers. Bake for 7-8 minutes. The cookies won’t appear browned on top (or on bottom) when they are done baking so don’t let them over bake! The hard candies will melt and bubble a little bit. Just make sure you candy is all melted. Let cool for a few minutes on the baking tray. Once candy center has cooled and is solid remove from baking sheet and place on wire cooling rack. You can eat as is or decorate with extra frosting as desired.


Recipe Source: Inspiration for stained glass cookies from here. The actual sugar cookie recipe I got from Mel's Kitchen Cafe

Pizzookie

A few years back before my husband and I were married we both went to different dessert places (in 2 different states) and happened to both try these things called pizzookies (pizza cookie). He came back home and was raving about this ingenious idea and I concurred completely. Of course anytime I try something that is absolutely fantastic I have to try and create it myself. For my birthday that year he bought me 4 individual sized skillets. We have had pizzookies several times since then and I absolutely love them. The "individual" sized skillets really are big enough that 2 or 3 people could share one (unless you really like sweets, which I do). They really are so simple to make, and always a crowd pleaser! I usually have some left over cookie dough in the freezer that I have already shaped into cookie sized balls and am able to though a couple of those in my skillets and bake them up. They make a fun quick dessert.

 Pizzookie

Prep time: 20 minutes
Cook Time:15 minutes
Servings: Varies

Ingredients:
1 batch of your favorite cookie dough (I used the Perfect chocolate chip cookie dough)
Your favorite ice cream (This Cinnamon ice cream goes surprisingly well)
Hot fudge
Caramel

Directions:
Lightly grease 4- 6 inch skillets is not already well oiled. Preheat oven to 375 degrees. Press enough cookie dough into skillets to mostly cover the bottom.  Place in preheated oven and bake for 12-15 minutes. Cookies should be slightly brown on the edges, but still look slightly gooey in the center. This is the way I like them, but you are welcome to bake them longer if you want them more done. Remove from oven and top with ice cream and hot fudge and caramel if desired. The idea of these are to be an ooey delicious mess. Be careful with the skillets as they will remain hot for a while. One skillet was more than plenty for 2 people to share. For smaller portions this could also be made using ramekins. Happy eating!

Note: I often keep cookie dough in my freezer and just pull a few cookie dough balls and make these whenever my heart so desires.


This is about how much cookie dough I used. I figure its about 3-4 cookies worth :)

This is how it looked fresh out of the oven. Pre ice cream!

The delicious finished project! The more the ice cream melts the more I love it!

Brown Sugar Cookies

I love cookies! I love these cookies! I love cookie dough! I pretty much love anything that involves cookies! Obviously since it was Halloween yesterday I had to make cookies. I mean what else do you do on Halloween? There is not nearly enough candy and sugar floating around that I just had to make cookies as well. And not just any cookies. I had to make these cookies. Sugar cookies are wonderful. A good sugar cookies is fantastic. A sugar cookie that involves browned butter and brown sugar...WOW. You all know by now the soft spot I have in my heart for browned butter right? Yep I love it. These cookies did not change my love for browned butter at all.  If anything it might have increased my love for it. It really just adds so much richness and caramel like flavor to every recipe.

 Brown Sugar Cookies

Ingredients:

• 14 tablespoons unsalted butter (1 3/4 sticks)
• 1 3/4 cups packed dark brown sugar
• 2 cups unbleached all-purpose flour plus 2 tablespoons
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon table salt
• 1 large egg
• 1 large egg yolk
• 1 tablespoon vanilla extract
• 1/4 tsp almond extract (optional)

Directions:

1. In 10-inch skillet over medium-high heat, heat 10 tablespoons butter until melted, about 2 minutes. Continue to cook, stirring constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to the heat-proof bowl of a stand mixer. Stir remaining 4 tablespoons butter into hot butter to melt; set aside to cool for 15 minutes.
2. While butter is cooling, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
3. In medium bowl, whisk together flour, baking soda, and baking powder; set aside.
4. Add 1 3/4 cups brown sugar and salt to bowl with cooled butter; attach paddle and mix on medium-low speed until no sugar lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula; add egg, yolk, almond extract and vanilla and mix on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute.
5. Roll into a 1 round balls. Place on a silpat lined cookie sheet. Flatten cookie slightly with palm of hand or bottom of a drinking glass.
6. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone); 12 to 14 minutes.
7. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then using a wide metal spatula, transfer the cookies to the rack to cool completely.
8. If desired frost cooled cookies. I used this frosting and loved it!

Yields: 24 cookies

Recipe Source: Adapted from Sweet Pea's Kitchen

Ginger Cookies and a Giveaway!

I am so so so excited about today's post! First of all this is my very first giveaway and I am so excited about it! Second I have a super yummy recipe to share with you straight out of the cutest little cookbook I have ever seen. And last of all it is Friday!

So to get you all excited for this giveaway I am sharing with you one of the recipes out of this adorable cookbook. Ali over at Lemon Poppy Cakes has done such a great job putting together her cookbooks and they are full of fun family friendly recipes. She has 4 of the cutest cookbooks with another one coming next month! Let me just tell you the names of the cookbooks and you will begin to see how cute they are. Her 4 books are: When Life Gives You Lemons, When Life Gives You Friends, When Life Gives You Chocolate Cravings, and When Life Gives You Kids. She sells her books for only $8.99 and free shipping (what a great deal!) but one of you lucky winners will get a free copy of When Life Gives You Kids! I will go over guidelines in a moment but first lets get to this yummy recipe!

Gingerbread cookies are often something you think of only around Christmas time. They are such a yummy treat and so fun to do with kids (or adults) that I think they deserve more recognition all year. These cookies can be made into gingerbread people or you can make them round and eat them as is. They are great either way. I am posting this recipe straight out of her cookbook so you can get a feel of its cuteness!

 

Now if that doesn't make you want to win or buy her cookbooks I don't know what will! 

Here is how it works: I am giving away one copy of When Life Gives You Kids! You can enter one of two ways:

1. Become a fan on my Facebook page. If you are already a fan than you are already entered.

2. Become a follower on my blog. Once again if you are already a follower than you are already entered.

3. Leave me a comment telling me you are a fan or a follower. Leave a one comment for each entry (you should have a total of 2 comments if you are a fan and a follower). Please also leave me an email address so I can contact the winner.

The contest ends Monday Aug. 29th and I will post the winner on Wednesday Aug. 31st so check back often! Good Luck!

This contest is for US residents only.

Last of all since you are out in cyberspace becoming a follower and fan of various pages you should also follow Ali over at Lemon Poppy Cakes and become a fan of her facebook page as well.

Cookie Dough Topped Brownies

Cookie dough is quite possibly one of my favorite things in life. My second favorite thing in life is brownies. When I saw this recipe for both I was sold! I did have to tweak the recipes a little to suite my taste. The original brownie recipe was quite cakey and I am all about the fudgy brownies so this is my spin on the recipe.

The Brownies

3/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/3 cup vegetable oil

1/2 cup boiling water

2 cups white sugar

2 eggs

1/3 cup vegetable oil

1 1/3 cups all-purpose flour

1 teaspoon vanilla extract

1/4 teaspoon salt

For the Cookie Dough:

¾ cup unsalted butter

¾ cup light brown sugar

¾ cup granulated sugar

3 tablespoons whole milk

1½ teaspoons vanilla extract

1½ cups all-purpose flour

1½ cups mini chocolate chips

For the Brownies: Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with tin foil. Leave a small amount of tin foil hanging over the edge. Spray the tin foil lightly with cooking spray.

In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the brownies comes out clean.

Prepare the Cookie Dough: In a small sauce pan place butter over medium low heat. Melt butter and continue to cook stirring often until it starts turning a light golden brown color. This takes about 10 minutes but make sure to watch it closely so it doesn't burn. In a medium bowl, use an electric mixer on medium speed to combine the butter and both sugars. Let mixture rest for a few minutes to let the butter cool. Add the milk and vanilla and mix until combined. Reduce the speed to low and mix in the flour just until combined. Using a rubber spatula, stir in the chocolate chips.

Spread the cookie dough over the cooled brownies. Refrigerate until the dough is firm, about an hour. Use a sharp knife or a pizza cutter (my favorite way to slice brownies!) to cut the brownies. Store the brownies in an airtight container at cool room temperature or in the refrigerator.

Recipe Source: Adapted from Allrecipes and Brown Eyed Baker

Homemade Tagalongs

I love girl scout cookies. My sister and I were both in girl scouts growing up. I think I only made it to a brownie but that's ok I was still a girl scout. Growing up my parents would always keep the thin mints in the freezer. I think part of it was that they liked them cold and I think the other part was that they were trying to hide them from us kids. I have 2 types favorite girl scout cookies. I love both thin mints and tagalongs. Depending on my mood that day I might like one over the other. A while back my husband bought a box of tagalongs. Honestly I hadn't eaten these kind in a few years. They combine my favorite flavor combo: chocolate and peanut butter. We had just finished the box and I decided that I could make something like this. I started searching the internet for good recipes. I found one that looked delicious and went for it. What came of this experience was a delicious cookie that is even better than the boxed variety. These cookies have no preservatives, no artificial anything, just yumminess covered in high quality chocolate!

Homemade Tagalongs

2 sticks (1 cup) unsalted butter at room temperature
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
3 cups all-purpose flour
1/2 cup smooth peanut butter (I used Adams all natural with great results)
1/2 cup powdered sugar
2 cups high quality chocolate chips (I used milk chocolate, but semi-sweet would be great too)

1. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat until smooth. Add in egg and beat until well incorporated, scraping down the bowl, if necessary. Add in vanilla. Beat until smooth. With mixer on low, add in salt and flour. Mix until completely incorporated and dough is uniform. Shape dough into a cylinder with a diameter of about 2-3 inches. Wrap in parchment paper and freeze for at least 25 minutes.

2. Preheat oven to 350 degrees. Slice dough into 1/8 inch disks and place on baking sheets, about a half inch apart. Once you have made 30 cookies, wrap up the cookie dough, freeze, and save for another time. Bake for 8 minutes. Place on a cooling rack and let cool completely.

3. Mix together peanut butter and powdered sugar. Form into small disks and press onto cookies. Melt chocolate in a microwave safe bowl for 30 second intervals, and mix well after each interval. Coat cookies completely in chocolate and lift out with a fork. Place on a parchment lined baking sheet and let set, or freeze to speed up the process.
Recipe Source: The Family Kitchen

Hot Chocolate Cookies

I work in a profession that is primarily women. The area that I work in has about 100 employees and I would guess that 90 of them are women. This could potentially be a very catty hormonal place to work at time. The great thing about my work is that its not. Surprisingly we all get along 99% of the time. We seem to all have a good time together. Sometimes work can be quite stressful but working with people who are willing to help out and who can make you laugh really makes a big difference. Well this recipe was brought to my attention by one of the fabulous women I work with. Ever since I started this site everyone likes to tell me about their favorite recipes. I absolutely love it because then I get to try all these different recipes. This recipe came from one of those conversations. My friend was telling me about these amazing cookies that use hot chocolate mix in them. I have always loved hot chocolate. I will drink it in the middle of the summer. I also love to mix hot chocolate powder in with a bowl of vanilla ice cream. I decided that I would obviously love hot chocolate cookies and they were instantly on the top of my "to make" list. I came home that night and started searching for recipes. Let me tell you that these cookies did not disappoint. I mean really you can't go too wrong with anything that involves chocolate right?

Hot Chocolate Cookies

2 sticks (1 cup)  room temperature butter
1 cup sugar
2/3 cup brown sugar
2 eggs
1 teaspoon vanilla
3 1/4 cups flour
4 packages Hot Chocolate Mix (not sugar free)
1 teaspoon salt
1 1/4 teaspoon baking soda
1 cup white chocolate chips
1 cup semi sweet chocolate chips
2 cups mini marshmallows

Cream together both sugars and the butter until light and fluffy. Add eggs and vanilla. In another bowl, whisk together the dry ingredients. Slowly add the dry ingredients to the butter mixture. Mix just until flour in incorporated. Add chocolate chips. Shape into 1 inch round balls and drop onto a parchment or silpat lined cookie sheet. Lightly press a few marshmallows in the top of each ball of cookie dough. Bake them in a preheated 350 degree oven for 9 to 11 minutes. Let cool for 5 minutes before removing from the pan. I think cookies are always best the first day when they are fresh but they can be stored in an airtight container, or freeze for long term storage.

Recipe Source:Adapted from Baked Bree and my friend MeKell   

Cookie Salad

A friend of mine from a few years back was so excited when she found out I had a blog. She told me that I had to post the recipe for the zebra cookies. I honestly had no idea what recipe she was talking about. I even googled zebra cookies to see if it would trigger a memory of some recipe I had made for her a few years ago, but it didn't work. I thought of all my cookie recipes and couldn't think of any that would even remotely resemble zebra cookies. I gave up the search and quickly forgot about her request. I'm sure she was frustrated that I never posted the recipe. She recently sent me another message asking me again to post the zebra cookie fruit salad thingy. This time the light went on! I knew exactly what recipe she was talking about and I am so excited to share it with all of you. Many of you might know this recipe. I personally like any way to get more fruits and veggies in, but in some sort of delicious unhealthy way. The fruit in this salad makes me feel a little bit better about eating all the cookies that are in it too! This is definitely a crowd pleaser for any age group!






Cookie Salad


Ingredients:

2 cups cold buttermilk

1 (5.1 ounce) package instant vanilla pudding mix

1 (12 ounce) container frozen whipped topping and thawed, or 12 oz heavy whipping cream whipped and lightly sweetened.

2 (11 ounce) cans mandarin oranges, drained

1 can pineapple

1 (11.5 ounce) package fudge striped shortbread cookies, coarsely crushed

In a bowl, whisk the buttermilk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping and oranges and pineapple. Cover and refrigerate until serving. Fold in crushed cookies.

Ghirardelli Double Chocolate Cookies Made With Xylitol

Have you ever heard of Xylitol? My husband introduced me to it a few years ago. I think he might believe that it could potentially cure all of life's problems, along with his garlic, silver, and coconut oil (and I love him for it). Well regardless of if it will fix life's problems or not it is a sweetener often found in gums and other such things. It is the secret ingredient in gum that helps fight cavities. For some reason bacteria cant feed off of this type of sweetener. The other great thing is that it is a low glycemic index food. This means that it won't spike your blood sugar when you eat it. Studies have shown that keeping a more even blood sugar is much healthier than the ups and downs that high sugar foods and other foods cause. Really the thing I love the most about xylitol is that it doesn't have a weird aftertaste. I have had really good success baking with it, and have been able to substitute it for my white sugar in many recipes.  I don't feel nearly as guilty eating those sweet desserts.

My husband absolutely loves chocolate, dark chocolate. He sent me a link to these yummy cookies. I decided to make them, and why not make them with xylitol? We took some of them to his family's house the other night and they all loved them. These cookies are not for the mediocre chocolate lover. These cookies are rich and chocolaty. They are very soft (could be due to the xylitol) and tender. If you don't have any xylitol feel free to make them with regular sugar.

Ghirardelli Double Chocolate Cookies With Xylitol

• 12 ounce(s) Semi-Sweet Chocolate Chips
• 10 ounce(s) 60% Cacao Bittersweet Chocolate Chips
• 6 tablespoon(s) unsalted butter
• 3 eggs
• 3/4 cup xylitol (if using white sugar increase to 1 cup)
• 1/3 cup(s) all-purpose flour
• 1/2 teaspoon(s) baking powder
• 1 cup(s) chopped walnuts (optional)

In medium size sauce pan melt and brown butter. Once butter is browned pour hot butter over bittersweet chocolate chips. In large bowl with electric mixer or whisk, beat eggs and xylitol until thick; stir in chocolate mixture. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts. Let rest for a approximately 10 minutes.  Heat oven to 375°F.  Scoop dough into 1 inch round balls. The dough will still be very soft. Place on a parchment or silpat lined baking sheet. Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet; store in airtight tin up to 1 week.

Recipe Source: Adapted from Ghirardelli's Double Chocolate Cookies 

The Perfect Cookies With Reece's Pieces

My husband reminded me the other day that we have a lot of Reece's Pieces. They are actually kind of a staple around our house. My husband has a gum ball machine that is filled with them. He suggested that I should make something with the Reece's pieces. He then recommended cookies. I thought to myself I already have the Perfect Chocolate Chip Cookie recipe, why not just replace the chocolate chips with Reece's Pieces. That is exactly what I did and they are AMAZING!  The Reece's Pieces give such a nice nutty flavor to the already amazing cookies. If you have some Reece's Pieces lying around (or if you find them lying around at the store) you should definitely try these out!

The Perfect Cookie + Reece's Pieces 

Instructions: Follow the recipe for the Perfect Chocolate Chip Cookie except when you come to the part where you add chocolate chips add 1 cup Reece's Pieces instead. Shape into a slightly larger than normal ball of cookie dough. Bake as directed and enjoy! (I of course left out the nuts on this one as well, sorry not a nut person).

Perfect Chocolate Chip Cookies

I have been eating chocolate chip cookies my whole life. I have been making chocolate chip cookies ever since I was a little girl. I have also recently been obsessed with browned butter. Naturally, when I saw this recipe claiming to be the perfect chocolate chip cookie AND it used browned butter you better believe that I had to try them! Well let me tell you these cookies are FANTASTIC! They are buttery and sweet, soft and chewy, and of course make you want to eat a million of them with a side of milk! The recipe made 2 dozen and I'm pretty sure my husband and I ate at least half of those within the first 2 days (yes we semi reluctantly shared the other half with others). These cookies are amazing as the original recipe, but like any food blogger I had to change things up a little, I had to add my own little touch to these bad boys. I wasn't trying to compete with the perfect cookie, just give it a little twist. I found that I like these both ways. I really had a hard time picking which cookie I liked better. I think all and all I am still leaning toward the original recipe. I will post my slight changes and you can try either. Either way you have some amazing cookies! If you try both let me know which one you liked better.  I originally got the recipe from Fun and Fearless in Beantown who got the recipe from Cooks Illustrated .

The Perfect Chocolate Chip Cookies (with my slight adaptions)

1 3/4 cups unbleached all-purpose flour (8 3/4 ounces) (I used 1 cup white and 3/4 whole wheat)
1/2 teaspoon baking soda
14 tablespoons unsalted butter (1 3/4 sticks)
1/2 cup granulated sugar (3 1/2 ounces)
3/4 cup packed dark brown sugar (5 1/4 ounces)
1 teaspoon table salt
2 teaspoons vanilla extract (for something different try 1 tsp vanilla and 1 tsp almond extract)
1 large egg
1 large egg yolk
1 1/4cups high quality chocolate chips or chunks
3/4 cup chopped pecans or walnuts, toasted (optional- I left them out)

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper or silpat. Whisk flour and baking soda together in medium bowl; set aside.

2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. I used my kitchen aid mixer with the flat blade attachment. Add egg and yolk and mix until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then mix for 30 seconds. Repeat process of resting and mixing 2 more times until mixture is thick, smooth, and shiny. Stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.

4. Shape dough into 1 inch round balls. Arrange 2 inches apart on prepared baking sheets.

5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. My oven cooks pretty evenly so I didn't rotate the baking sheet halfway through. My cookies only took about 8 minutes to cook so watch them carefully. I took them out just when the edges started looking golden brown. Transfer baking sheet to wire rack; cool cookies completely before serving.

Note: If you have a food scale use it. I think its easier to weigh flour sometimes than to measure it out plus you know you got the right amount.

Amazing Cadbury Mini Egg Cookies

I have been making "Amazing Cookies" for years. They are a delicious oatmeal chocolate chip cookie that truly lives up to its name. Well today I decided to combine 2 amazing things. Why wouldn't amazing cookies go well with Cadbury Mini Eggs? I love them both so much I just couldn't resist trying it out. First let me tell you that it is amazing that I even got around to baking any of these cookies. I am pretty sure I could have eaten all of the cookie dough without thinking twice about it. Ok ok I might think twice about it when I gain 50 lbs, but its almost worth it. Luckily I refrained and actually baked some of them. They turned out great! Such a yummy Easter treat!

Amazing Cadbury Mini Egg Cookies

2 cubes butter
1 cup brown sugar
1 cup sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 cups rolled oats
2-3 cups flour
2 cups Cadbury Mini Eggs

Cream butter and sugars. Add eggs. Beat well. Mix in Vanilla. Add baking soda, baking powder, and salt. Place oats in a food processor or blender and blend until it appears like a coarse flour mixture. Add oats and 2 cups four to butter mixture. Mix until incorporated. If dough is still very sticky add extra flour. Do not over mix. Place Cadbury Mini Eggs in food processor (I did 1 cup at a time) process until eggs are broken up so that you have some really fine pieces and some larger chunks. Add to the cookie dough and mix just until incorporated. Scoop or roll dough into 1 inch round balls. Place on a baking sheet. You can also place an egg on top for fun if you wish. I made some with and some without. Bake at 375 degrees for 10 minutes. Let rest on cookie sheet for a few minutes then transfer to a cooling rack.

S'more Cookies

I got the idea for these cookies a few years ago when my mom made these fantastic bars (of which I'm sure I will post on here at some point so be patient). The bars were ooey and gooey and delicious. The only downfall to them is that they are very rich and messy and although most days I don't oppose to these two wonderful traits sometimes it is just better to have something fast to grab and snack on as you go. I decided to try and turn these wonderful bars into a wonderful cookie. I was quite pleasantly surprised at the results. I think I have since made these cookies more than I have made the bars (not to discredit the bars at all because they are fantastic as well). Who doesn't love warm cookies with chocolate and marshmallow melting all over them? These cookies get me really excited for the coming summer months when we have have campfires and roast marshmallows!

S'MORE'S Cookies

 1 cup butter
1 1/2 cups sugar
2 eggs
2 tsp vanilla
2 2/3 cups flour
1 1/2 cups crushed graham cracker crumbs (about 1 single package)
2 tsp baking powder
1/2 tsp salt
1-2 cups chocolate chips (I always side with more chocolate)
1 cup mini marshmallows

Cream butter and sugar. Add eggs and vanilla and beat well. In a separate bowl combine flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and blend until mostly mixed. Add chocolate chips and marshmallows. Mix until incorporated. Roll into balls and place on a silpat lined baking sheet. If you don't have a silpat line it with parchment paper or anything that will help the marshmallows not stick to the pan. Bake in a 375 degree oven for 10 minutes or until edges are light golden brown. Do not over bake. Cookies should look gooey with the marshmallows melted. I like to enjoy mine with a glass of milk!

Here's the line up

Look how yummy this cookie dough looks. Its amazing any of the scrumptious little mounds of cookie dough every got baked.

Please not that the first batch I forgot to use my silpat. They still tasted amazing, they just didn't want to come off the cookie sheet at all. Since they didn't come off the sheet very well I took it upon myself to try multiple cookies to make sure they still tasted good. You can use this same excuse if you feel the need.

Oh the wonderful silpat. I often forget how fantastic this thing is until I use it again. My cookies came off this thing so simply and beautifully. You wouldn't even know that they were sticky.

Add a little milk on the side and who wouldn't want to eat 1 (or 12) of these!