Christmas Cookies

3 12 2013

It is that time of the year, the time for Christmas Cookies. I love baking cookies all year round, however during the holidays it is always great to make lots of cookies and deliver handmade cookies to those special people in your lives. Nothing is better than a cookie (or maybe a few) and some warm cocoa (or coffee) while you are all snuggled up under a blanket on the couch. Here is a list of all the cookies that I have shared on my blog. However below is a few of my all time favorites.

 

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Thumprint cookies have been my favorite since I was a child. I remember making these for a Girl Scout Bake Off one year all by myself.

 

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Chocolate Crackles are also a cookie that I remember having around the holidays. The best thing about these cookies is rolling the dough in powdered sugar or even better having your kids help you with that.

 

Recently I made these Reese’s Peanut Butter Cup Cookies and they became a huge hit in our house immediately. Now when I say I am making cookies my husband asks if I am making these.

 

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Peanut Butter & Nutella Swirl Cookies will surly be a favorite in your house. Peanut Butter and Nutella just seem like they were made for each other and these cookies will not disappoint.

 

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You can’t go wrong with a twist on an old classic, Vanilla Pudding Chocolate Chip Cookies. These cookies are so soft and moist and honestly in my opinion are the best chocolate chip cookies ever!

What ever cookies you make this year I hope that you have fun making them, enjoy eating them, and share them with someone special.





Reese’s Peanut Butter Cup Cookies

22 01 2013

I am going to warn all of you that this weeks recipes are all sweet treats. There is nothing healthy about them, but they taste amazing and to start off the week I am giving you what has now made it on my top 5 cookies!

I found this recipe over at the novice chef and with my love of Reese’s Peanut Butter cups I knew it would be a hit. What I didn’t know is that would be so great that my husband and I contemplated not giving a single cookie to the kids just so that there would be more for us to eat. Now in the original recipe she calls for regular sized Reese’s Peanut Butter Cups for the top of the cookie. I didn’t want to buy that many so I used the minis and it was just as amazing!

Reese’s Peanut Butter Cup Cookies

~ 1 3/4 cup flour

~ 3/4 tsp. baking soda

~ 1/2 tsp. salt

~ 1/2 cup unsalted butter, softened

~ 3/4 cup peanut butter

~ 1/2 cup sugar

~ 1/2 cup packed brown sugar

~ 1 egg

~ 1 tsp. vanilla extract

~ 1 (8 oz.) bag Reese’s Mini Peanut Butter Cups, unwrapped and coarsely chopped.

~ 18 Reese’s Mini Peanut Butter Cups, unwrapped

 

1. Preheat oven to 350 degrees. Line two baking sheets with baking mats.

2. Combine flour, baking soda and salt in a medium bowl. Set aside.

3. In a large bowl beat the butter, peanut butter and sugars, until light and fluffy. Add in the egg and vanilla. Gradually add in the flour mixture and stir until dough forms. Then stir in Reese’s Mini Peanut Butter Cups by hand.

4. Using your hands, form balls of dough with 2 heaping Tbsp. of dough. Gently flatten cookie dough (to form a disk shape) and place on prepared baking sheets.

5. Bake for 8 minutes and remove from oven. Press a Reese’s Mini Peanut Butter Cup into the center of each cookie. Bake cookies for 3 minutes more. Remove from oven and let cool for 5 minutes before transferring cookies to a wire rack to cool.

*Note: Cookies will not spread much and will look like they are not done baking, but they are.

Click Below to Print Recipe

Reese’s Peanut Butter Cup Cookies





Oatmeal Carmelita Bars

16 03 2012

I know this is my third cookie recipe this week but I promise that nobody in my house ate all of these! We were doing a cookie exchange and so I thought this would be a great way to try out some different cookie recipes without eating them all by myself. Don’t get me wrong I had my fair share but not 8 dozen.

Brown eyed baker posted these on her blog and when I saw the layer of caramel I knew this would be my favorite. This is a very sweet and rich bar which I loved. Simple to make since it is all in one pan. I am sure you will fall in love with it just like I did.

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Oatmeal Carmelita Bars

~ 2 cups flour

~ 1 tsp. baking soda

~ 1/4 tsp. salt

~ 1 cup butter, at room temperature

~ 1 1/2 cups brown sugar

~ 2 cups quick-cooking oats

~ 14 ounces caramel candies, unwrapped

~ 1/2 cup evaporated milk

~ 1 cup semisweet chocolate chips

~ 1 cup chopped pecans

1. Preheat oven to 350 degrees F. Butter a 9 x 13 inch baking dish and set aside.

2. Using an electric mixer, cream together the butter and brown sugar on medium speed until combined and fluffy, about 3 minutes. Reduce the speed to low and slowly add the flour, baking soda, and salt until fully incorporated. Add the oats and mix on low briefly to just combine.

3. Transfer approximately half of the dough mixture to the baking dish. Spread and press the dough into the baking dish until you have an even layer with no cracks or crumbles. Bake for 10 minutes, then remove from the oven.

4. While the dough is baking, combine the evaporated milk and caramels in a small saucepan over medium-low heat. Stir the mixture constantly until all the caramels are melted and you have a thick sauce. Allow to cool until cookie base comes out of the oven.

5. Once out of the oven, sprinkle the cookie base evenly with chocolate chips and pecans, and then carefully pour the caramel sauce over the cookie base, nuts, and chocolate. Use an offset spatula to spread the caramel sauce into an even layer.

6. Sprinkle the remaining cookie dough over the top of the caramel-chocolate-nut mixture a handful at a time, making sure to get an even coating over the whole dish.

7. Return the dish to the oven, baking until the topping is lightly browned, about 15 minutes.

8. Once out of the oven, cool the dish to room temperature and then refrigerate at least 2 hours or overnight. Cut into 2-inch squares and serve. Store leftovers in an airtight container at room temperature or in the refrigerator.

Click Below to Print Recipe

Oatmeal Carmelita Bars





Peanut Butter & Nutella Swirl Cookies

15 03 2012

I hope that everyone reading this has heard of nutella.

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nutella is a Hazelnut Spread that has a similar consistency to peanut butter. It is amazing! It is a great dessert spread or sometimes in our house makes a great breakfast spread on toast. I know it totally isn’t healthy but some mornings you just need some nutella. We have wrapped it up in crescent rolls, made Grilled Nutella & Raspberry sandwich, spread it on bananas, and the list goes on and on.

The one thing I haven’t done with nutella was make cookies and I can’t believe I haven’t. I love peanut butter cookies but with nutella added in these were taken to a new level. A must try if you enjoy nutella. I found this recipe over at Lovin’ From the Oven and it will now be a keeper in my house.

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Peanut Butter & Nutella Swirl Cookies

~ 1/2 cup butter, softened

~ 3/4 cup peanut butter

~ 1/2 cup sugar

~ 1/2 cup packed brown sugar

~ 1 egg

~ 1/2 tsp. vanilla extract

~ 3/4 tsp. baking soda

~ 1/4 tsp. salt

~ 1 3/4 cups flour

~ 1/4 cup Nutella

1. Preheat oven to 350 degrees.

2. Cream together butter, peanut butter, sugars, egg, and vanilla. Gradually add the flour, baking soda and salt. Drizzle Nutella on top of the dough then swirl it through the dough with a butter knife.

3. Refrigerate the dough for 15 minutes. Roll the dough into tablespoon sized balls and use a fork to gently flatten the balls and create a criss-cross patter.

4. Bake for 7-10 minutes.

Click Below to Print Recipe

Peanut Butter & Nutella Swirled Cookies





Almond Pudding Cookies

14 03 2012

Every since I made these Vanilla Pudding Chocolate Chip Cookies I knew that adding pudding to cookies was defiantly the way to go. It seriously changed my life in regards to making cookies! So of course when I saw this Almond Cheese cake Pudding Cookies over at Chef in Training I knew I was going to have to give it a try. I used what I had on hand so I had to make a few changes but the end result was amazing and my husband declared that he now had a new favorite cookie.

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Almond Pudding Cookies

~ 1 1/2 sticks butter

~ 3/4 cup brown sugar

~ 1/4 cup sugar

~ 1 (3.4 oz.) package instant vanilla pudding (or cheesecake or any flavor you like)

~ 2 eggs

~ 1/2 tsp. almond extract

~ 1 tsp. vanilla

~ 1 tsp. baking soda

~ 2 1/4 cups flour

~ 1-2 cups white chocolate chips (or whatever add in you want)

1. Preheat oven to 350 degrees.

2. In a large bowl, cream butter and sugars together. Add in pudding package and beat until well blended. Add eggs, vanilla and almond extract. Slowly mix in the flour and baking soda until well incorporated. Add white chocolate chips.

3. Roll into 1” balls and place on greased baking sheet. Bake at 350 degrees for 10-12 minutes.

Click Below to Print Recipe

Almond Pudding Cookies





Chocolate Thumbprint Cookies

14 02 2012

A favorite cookie recipe of mine is thumbprint cookies. I also am a big fan of Hershey’s Hugs candy’s. They are white chocolate and milk chocolate swirled together. So of course in a moment of weakness when I bought a bag of Hugs for my self and saw that there was a Chocolate Thumbprint Cookie recipe I knew that was what I would be making tonight for dessert. These are some seriously good cookies. Make these for somebody special as soon as you can get your hands on some Hershey Hugs!

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Chocolate Thumbprint Cookies

~ 1/2 cup butter, softened

~ 2 egg separated

~ 1 tsp. vanilla extract

~ 1/3 cup Hershey’s Cocoa

~ 1 cup chopped nuts

~ 24 Hershey’s Hugs or Hershey’s Kisses

~ 2/3 cup sugar

~ 2 Tbsp. milk

~ 1 cup flour

~ 1/4 tsp. salt

Vanilla Filling

~ 1/2 cup powdered sugar

~ 1 Tbsp. softened butter

~ 2 tsp. milk

~ 1/4 tsp. vanilla extract

1. Beat butter, sugar, egg yolk, milk and vanilla in medium bowl until fluffy. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until blended. Refrigerate dough at least 1 hour or until firm enough to handle.

2. Heat oven to 350 degrees. Lightly grease cookie sheet or use baking mats. Shape dough into 1-inch balls. With fork, beat egg white slightly. Dip each ball into egg white; roll in nuts. Place on prepared cookie sheet. Press thumb gently in center of each cookie.

3. Bake 10 to 12 minutes or until set. Meanwhile, prepare Vanilla Filling. Remove wrappers from chocolate pieces. Remove cookies from cookie sheet to wire rack; cool 5 minutes. Spoon about 1/4 tsp. filling into each thumbprint. Gently press chocolate piece in center of each cookie. Cool completely. Makes about 2 dozen cookie.

Vanilla Filling: Combine powdered sugar, softened butter, milk, and vanilla extract in small bowl; beat until smooth.

Click Below to Print Recipe

Chocolate Thumbprint Cookies





Chocolate Crackles

28 12 2011

So I am pretty sure that most people are in a sugar comma with all the sweets that they consumed during Christmas. I knew it was coming so I made sure to plan ahead. Instead of baking all my sweets I made a batch at a time and once they were gone waited a few days and made the next batch. This way my small little family of four didn’t consume quite as much and the cookies or treats didn’t go bad before we ate them all.  These are one of my favorites and my husband describes them as little brownies in the cookie form and rolled in powdered sugar. Super simple to make and chocolaty and chewy.

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Chocolate Crackles

~ 1 cup semi-sweet chocolate pieces

~ 1 cup brown sugar, packed

~ 1/3 cup salad oil

~  2 eggs

~ 1 tsp. vanilla

~ 1 cup flour

~ 1 tsp. baking powder

~ 1/4 tsp. salt

~ 1/2 cup chopped walnuts, optional

~ powdered sugar (about 1/2 cup)

1. Melt chocolate. Combine with sugar and oil. Add eggs on at a time; beat well. Add vanilla.

2. Combine flour, baking powder and salt. Add to chocolate mixture. Stir in nuts. Chill dough.

3. Drop teaspoonful’s of dough in powdered sugar and roll to coat. Place on greased cookie sheet or baking mat. Bake at 350 oven 10-12 minutes. Cool on rack.

Makes 4 dozen.

Click Below to Print Recipe

Chocolate Crackles








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