Tag Archives: cookie

Cherry White-Chocolate Drop Cookies

Ingredients

2 sticks (1 cup) butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 tsp. almond extract
1/2 cup milk
3 cups all-purpose flour
1/2 tsp. baking soda
1/2 cup dried cherries
1/2 cup dried cranberries
1 cup white chocolate chips.

Preparation

Heat the oven to 375 degrees F. Line 2 baking sheets with kitchen parchment.

In a large bowl, use an electric mixer to beat the butter and both sugars until fluffy, 2 to 3 minutes. Add the egg, almond extract and milk; then mix well.

Add the flour and baking soda; then mix just until the dry ingredients are well mixed in. Mix in the cherries, cranberries and white chocolate chips.

Drop the dough in 2-tablespoon mounds on the prepared baking sheets, leaving 2 inches between them. Bake, in batches if necessary, for 12 to 14 minutes, or until just lightly browned at the edges and still slightly soft at the center. Leave on the baking sheet for 2 minutes, then use a spatula to transfer to a wire rack to cool completely.

If you don’t like dried cherries, substitute another dried fruit; raisins, cranberries, apricots, dates, whatever. If you prefer semisweet chocolate or not chocolate or nuts, have at it. However you make these cookies, they will come together fast and easy.
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Peanut Butter Cookie Lasagna

Ingredients

1 box Nutter Butter Cookies
Cool Whip or whip your own fresh whipped cream (1 cup cream plus a drop of sugar for sweetness)
peanut butter cups
1/2 cup peanut butter, melted in microwave
1 box instant or regular vanilla pudding, prepared according to package

Instructions

Line the bottom of an 8×8 pan with Nutter Butter Cookies.

Top with a drizzle of the melted peanut butter.

Add 1/2 the pudding.

Add half the cream. (I like to use a pastry bag so it is pretty but you can spread it if you prefer.)

Top with chopped peanut butter cups.

Repeat the layering.

Decorate the top with crushed nutter butter cookies, peanut butter cups and a drizzle more of peanut butter.

This must be chilled overnight for the cookies to soften. We are talking 24 hours or more – a little tip to speed the softening up….halve the cookies lengthwise (don’t worry about the cream) and layer them halved. Or you could even chop the cookies and use chopped cookies in the layers. Either way you choose will be delicious.
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Peanut Butter Chocolate Chunk Cookies


12-16 cookies

Ingredients

1/2 cup butter (1 stick), softened
1/2 cup brown sugar
1/4 cup sugar
1/2 cup creamy peanut butter
1 whole egg
1 teaspoon vanilla extract
1 1/3 cups all purpose flour
pinch of salt
3/4 teaspoon baking soda (less for high altitude)
3/4 cup chocolate chunks

Instructions

Preheat oven to 350 degrees.

In a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes.

Add in peanut butter and mix for 1-2 minutes.

Add in egg and vanilla. Mix until combined and clump free.

Combine flour, salt and baking soda in a small bowl.

Add the dry ingredients to the batter in two parts with the stand mixer on the lowest speed. Mix for a little less than a minute. Do not over mix.

Fold in chocolate chunks.

Portion dough into 12-16 cookies depending on how big you want them.

Bake cookies for 10-12 minutes until lightly golden brown and firm on the edges.

Remove from the oven and let set for 3-4 minutes.

Transfer to cooling rack to cool completely.

Note: Cookies can be stored in an airtight container at room temperature for 3-5 days or can be frozen for up to 3-4 months.
Link:
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No Bake Chocolate and Peanut Butter Cookies

Ingredients

1/2 cup butter (1 stick)
2 cups sugar
1/2 cup milk
4 tablespoons cocoa
1 cup creamy peanut butter
3 cups instant oats
2 teaspoons pure vanilla extract

Instructions

In a medium sauce pan, add butter, sugar, milk and cocoa. Place on medium heat.

While you wait for the mixture to begin to boil, measure out your peanut butter and oats and have your vanilla jar handy. (once this process gets started – you have to work quickly)

Bring the mixture in the sauce pan to a rolling boil – once it is at a full boil – boil for 1 minute and 15 seconds.

Remove from the heat immediately.

Add in the peanut butter – stir. Add in the oats – stir. Add in the vanilla – stir.

Drop by tablespoons onto baking sheets lined with wax paper.

Let cool for 30 minutes or until set.
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Salted Caramel-Chocolate-Pecan Cookies

Ingredients

1 1/2 cups unsalted butter, softened
1 cup white sugar
1 1/2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs, lightly beaten
3/4 cup chopped toasted pecans
44 caramel candies
6 tablespoons heavy whipping cream
coarse sea salt
1 (6 ounce) bag semisweet chocolate chips
1 tablespoon vegetable oil

Directions

Preheat oven to 350 degrees F (175 degrees C). Line 3 to 4 baking sheets with parchment paper.

Beat butter and sugar together in a bowl using an electric mixer until pale and fluffy. Beat in vanilla extract. Reduce mixer speed to low and gradually beat in flour and 1/2 teaspoon salt. Press dough together in plastic wrap; roll dough into 1 1/2-inch balls.

Place beaten eggs in one small dish and pecans in another dish. Dip each dough ball into the eggs and roll in pecans. Place dredged balls on the prepared baking sheets; press your thumb into the center of each ball.

Bake in the preheated oven for 10 minutes. Press each cookie again, with a spoon. Return to the oven and continue baking until golden, about 10 minutes more. Cool on wire racks.

Combine caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon the mixture into the thumbprints of the cookies and sprinkle with sea salt.

Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Stir in oil. Drizzle chocolate over the cookies.
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Lemon Meringue Cookie Cups

Ingredients

1 roll sugar cookie dough
1/3 cup all-purpose flour
1 cup lemon curd
2 egg whites
3 tablespoons granulated sugar

Directions

Preheat oven to 350°F. Coat a mini muffin tin with nonstick cooking spray.

In a large bowl, combine cookie dough and all purpose flour. Knead together until well blended.

Shape dough into one inch balls. Press cookie dough in bottom and up the sides of each muffin cup, forming cup shape.

Bake 10 to 12 minutes or until edges are just starting to turn golden brown.

Remove from oven and let cool for at least ten minutes before gently twisting to remove from pan. Place on rack and let cool completely.

Whip egg whites in a mixer bowl until foamy. Add sugar one tablespoon at a time, continuing to whip until stiff peaks form. Set aside.

If necessary, press the center of the cookie cups down with your thumb before spooning in curd to create more space.

Spoon lemon curd into cups.

Drop one tablespoon of meringue on top of the curd in each cup.

Use culinary torch carefully on meringue until tips start to show color (or, use your oven broiler, watching carefully to ensure they do not burn).

Let cool for a few minutes before serving or store in refrigerator until ready
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Brown Sugar Cookies

Ingredients

14 tablespoons unsalted butter (1 3/4 sticks), divided
2 cups brown sugar, divided
1/4 cup granulated sugar
2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon table salt
1 large whole egg
1 egg yolk
1 tablespoon vanilla extract

Author’s Note: The original recipe called for dark brown sugar, however we used light brown sugar.

Instructions

In a medium sauce pan place 10 tablespoons of butter. Try not to use non-stick or a dark pan so that you can see the color of the butter as it browns. Bring heat to medium high and melt the butter. Once it melts, keep swirling the pan and cook about one to three minutes longer until the color is caramel brown and the smell is toasty. Pour into a large metal bowl and add the remaining cold butter to the browned butter. This butter mixture needs to cool for 15 minutes or so before it can be used. I placed mine in the refrigerator to cool while I measured out the other ingredients.

Place oven rack in center of oven, preheat oven to 350 degrees F. and line two cookie sheets with parchment paper.

In a small bowl, mix 1/4 cup of brown sugar with the 1/4 cup of granulated sugar. Mix thoroughly making sure there are no lumps and set aside.

In a medium bowl, sift flour, baking soda and baking powder. Set aside.

Once the melted butter has cooled, stir in the remaining brown sugar and salt. Make sure it is fully incorporated.

Use a rubber spatula and scrape down the bowl then add the whole egg, egg yolk and vanilla extract. Mix with the spatula or a wooden spoon to combine.

Scrape the bowl again and add in the flour mixture. Mix until fully combined.

Pour the dough out onto your counter and roll into a log. Cut the log in half. Cut each half into quarters then each piece into thirds, yielding 24 pieces.

Roll each into a ball, roll in the reserved sugar mixture then place on the prepared pans, 12 per pan.

Bake one pan at a time for 12-14 minutes, see note on oven temperature.

Let sit on the pan for five more minutes then transfer to a cooling rack and cool to room temperature (but they are very delicious eaten while still warm).
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