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





Thumbprint Cookies

19 12 2011

These are one of my absolute favorite cookies. I remember as a young girl making these to enter into Girl Scout Baking competitions. I would have to make them all by myself, with no help from an adult. They were so fun to make and the earned me a blue ribbon as well.

This recipe comes from the Betty Crocker’s Picture Cookbook. This is a cookbook that I remember my mom cooking from as a kid and when I got married she got it for us as well. Lots of great recipes inside, but again this is my favorite.

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Thumbprint Cookies

~ 1/2 cup soft shortening

~ 1/4 cup brown sugar

~ 1 egg yolk (save the egg white for later)

~ 1/2 tsp. vanilla

~ 1 cup flour

~ 1/4 tsp. salt

~ 3/4 cup finely chopped nuts (I used walnuts)

~ 1 egg white

~ favorite jelly (I use raspberry)

1. Preheat oven to 375 o F.

2. Mix together thoroughly shortening, brown sugar, egg yolk, and vanilla. Sift together the flour and salt and then stir into the mixture.

3. Roll into 1 inch balls. Dip in slightly beaten egg whites. Roll in finely chopped nuts. Place about 1 inch apart on ungreased baking sheet. Bake 5 minutes. Remove from oven. Quickly press thumb gently on top of each cookie. Return to oven and bake 8 minutes longer.

4. Remove from oven and place in each thumbprint a teaspoon full of jelly then cool completely.

Makes about 2 dozen 1 1/2 inch cookies.

Click Below to Print Recipe

Thumbprint Cookies





Toasted Coconut, Toffee, & Chocolate Chip Cookies

5 04 2011

At the end of last week a packaged arrived and I was so excited to open it up.  I had ordered my first two Silicone Baking Mats.

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Now for those of you who are like me and have never heard of them or used them for that matter, they are a baking mat that you place on your baking sheet and nothing sticks to them.  They don’t require and greasing and all you do to clean them up is wipe clean with a damp cloth.  I had heard many people using them but I learned how to bake the old school way where you grease your cookie sheet and some times you cookies still stick.  I couldn’t wait to give this thing a try and let me tell you it was amazing.  So easy to use and makes baking cookies a lot easier when they don’t stick to your cookie sheet.  I got mine at amazon since I live in a place where you basically have to mail order or drive over an hour to get specialty products like this.

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So since I had these baking mats that needed to be broken in I went looking for a cookie recipe.  I checked out Two Peas and Their Pod and found there Toasted Coconut, Toffee, & Chocolate Chip Cookies. This recipe looked up my husbands ally and it also looked like they toffee would for sure stick to my cookie sheets so I figured it would be the perfect test to my new baking mats.

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This is a standard cookie recipe where you mix all the wet ingredients together then slowly add the dry ingredients and at the very end add all the toffee bits and chocolate chips.  Then drop rounded Tablespoons onto your cookie sheet and bake.

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I was so happy when they came out of the oven.  Not only did they taste amazing they didn’t stick at all to my baking mats.  A fantastic recipe that I hope you try.

 

Toasted Coconut, Toffee, & Chocolate Chip Cookies

~ 1 cup flaked sweetened coconut

~ 1 cup all-purpose flour

~ 1/2 tsp. baking powder

~ 1/4 tsp. baking soda

~ 1/8 tsp. salt

~ 3/4 cup packed light brown sugar

~ 4 Tbsp. unsalted butter

~ 1 tsp. vanilla extract

~ 1/4 tsp. coconut extract

~ 1 egg

~ 1 cup Heath toffee bits

~ 3/4 cup chocolate chips

 

1. Preheat oven to 350o F. Line a baking sheet with parchment paper and arrange coconut in a single layer on the pan. Bake for 5-7 minutes or until coconut is lightly toasted, stirring once. Set coconut aside to cool.

2. Line another baking sheet with parchment paper or a silicone baking mat and set aside. Whisk together flour, baking powder, soda, and salt in a medium bowl.

3. In another bowl mix together brown sugar and butter. Beat until creamy and smooth. Beat in vanilla extract, coconut extract, and egg. Slowly mix in dry ingredients and mix until combined. Stir in toasted coconut, toffee bits, and chocolate chips.

4. Drop spoonful’s of dough 2 inches apart onto prepared baking sheet. Bake at 350o F for 10 minutes or until cookies start to brown around the edges. Remove from pan, and cool completely on wire racks.

If you can’t find Heath Toffee Bits you can chop up Heath or Skor candy bars.

Makes 2 dozen cookies

Click Below to Print Recipe

Toasted Coconut, Toffee, & Chocolate Chip Cookies





Vanilla Pudding Chocolate Chip Cookies

29 03 2011

I have always enjoyed making cookies and have many favorite cookie recipes, however I have never managed to find a Chocolate Chip Cookie recipe that I am in love with.  I have tried many different chocolate chip cookie recipes and they never seem to taste as good as my favorite store bought cookies.

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I was checking out Two Peas and Their Pod one day and I saw their posting for Vanilla Pudding Chocolate Chip Cookies I couldn’t believe that I had never tried a recipe like this.  The Vanilla Pudding mix into the cookie batter seemed so obvious and yet I had never tried it.  The cookies were amazing! They had great flavor and were exactly what I was looking for.  I think my husband and I ate at least a dozen right out of the oven.  This will defiantly be a favorite in our house from now on!

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Beat together the wet ingredients in a bowl.  Once they are mixed together add the pudding mix, flour, salt, and baking soda and mix until combined.  Then sir in the Chocolate chips.

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Drop rounded tablespoons onto a prepared baking sheet and bake at 350o F for 10 to 12 minutes.  Let cool on baking sheet for 2 minutes and then transfer to cooling racks to cool completely.

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Enjoy!

Vanilla Pudding Chocolate Chip Cookies

~ 1 cup butter

~ 3/4 cup brown sugar

~ 1/4 cup sugar

~ 3.4 oz. package vanilla instant pudding mix

~ 2 eggs

~ 1 tsp. vanilla extract

~ 2 1/4 cups flour

~ 1 tsp. baking soda

~ 1/2 tsp. salt

~ 2 cups semi-sweet chocolate chips

 

1. Preheat oven to 350o F.

2. In a large bowl beat together butter and sugars until creamy. Add in pudding mix, eggs and vanilla extract and mix until combined. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until combined. Stir in the chocolate chips.

3. Drop rounded tablespoons of cookie dough onto a prepared baking sheet. Bake for 10 to 12 minutes or until slightly golden. Remove cookies from oven and let cool on baking sheet for 2 minutes then transfer to a cooling rack and cool completely.

Makes about 3 dozen.

Click Below to Print Recipe

Vanilla Pudding Chocolate Chip Cookies








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