cookies

Pumpkin Chocolate Chip Cookie Pie.

Pumpkin Chocolate Chip Cookie Pie [from chocolate chip cookie pie] makes one 9-inch pie 2 large eggs 1/2 cup all-purpose flour 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 cup butter, melted and cooled to room temperature 1/3 cup pureed pumpkin 2 teaspoons vanilla extract 1 tablespoon + 1 teaspoon pumpkin pie spice 1 cup chocolate chips 1 unbaked pie shell whipped cream or ice cream Preheat oven to 325 degrees F. In the bowl of an electric mixer, beat eggs until foamy. Beat in flour, sugar and brown sugar until well blended. Add in vanilla extract, pumpkin and pumpkin pie spice and mix until combined.. Blend in melted butter with mixer on low speed, then gradually increase to high and beat until mixture is combined and you have a batter. Toss chocolate chips with a sprinkling of flour and fold into batter. Pour into an unbaked 9-inch pie shell. Bake for 55 minutes, or until center is no longer jiggly. Serve warm with ice cream of whipped cream. Edited to add: I have tested this recipe four times and the measurements are correct. You MUST cool your butter completely. You also MUST use an electric mixer. And [...]

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White Chocolate Peanut Butter Oatmeal Cookies.

White Chocolate Peanut Butter Oatmeal Cookies [adapted from the giant rainbow cookies] makes about 18 cookies  1 1/4 cups all-purpose flour 1 cup of old fashioned rolled oats 1/2 teaspoons baking soda 1/4 teaspoon salt 8 tablespoons of unsalted butter, melted and cooled 6 tablespoons of creamy peanut butter, melted and cooled 1 cup brown sugar 1/2 cup granulated sugar 1 egg + 1 egg yolk, at room temperature 2 teaspoons vanilla extract 1 cup white chocolate morsels/chunks 1/2 cup peanut butter morsels Preheat oven to 325 degrees F. Add butter and peanut butter to a microwave safe bowl, and heat in 30 second increments until melted. Let cool completely. Mix the flour, oats, salt and baking soda in a bowl and set aside. In another bowl, mix the cooled butter/peanut butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add dry ingredients and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to bring it all together. If necessary, add 1-2 teaspoons of milk, but I did not need this. Fold in white chocolate and peanut [...]

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Chewy Chocolate Chunk Marshmallow Cookie Bars.

Chewy Chocolate Chunk Marshmallow Cookie Bars [adapted from the giant rainbow [+cook's illustrated, I think] cookies] makes one 9 x 13 pan 2 cups of all-purpose flour 1/2 teaspoons baking soda 1 1/2 sticks (12 tablespoons) of salted butter, melted and cooled 1 cup brown sugar 1/2 cup sugar 1 egg + 1 egg yolk, at room temperature 2 teaspoons vanilla extract 1 cup chocolate chunks 3/4 cup marshmallow fluff 1/2 cup crisped rice cereal Preheat oven to 350 degrees F. Butter and flour a 9 x 13 over-safe baking dish. Mix the flour and baking soda in a bowl and set aside. In another bowl, mix the butter and sugars until they are mixed. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. Fold in chocolate chunks. Gently fold in marshmallow fluff until you have a thick “ribbon” throughout the dough. Finally, fold in rice cereal. Press dough in the baking dish evenly. Bake for 30-35 middles, or until edges are golden and middle is just a little jiggly. I covered my dish with foil about [...]

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Salted Mudslide Cookies.

Salted Mudslide Cookies adapted from the giant rainbow cookies 2 cups + 2 tablespoons all-purpose flour 1/2 teaspoons baking soda 1/4 cup dark cocoa powder 3 tablespoons instant coffee powder 1/4 teaspoon sea salt 1 stick (1/2 cup) of unsalted butter, melted and cooled for 10-15 minutes 1 cup brown sugar 1/2 cup sugar 1 egg + 1 egg yolk, at room temperature 2 teaspoons vanilla extract 1/4 cup coffee liqueur + 1 teaspoon (Godiva, Kahlua, etc) 1 cup chocolate chunks sea salt for topping Preheat oven to 325 degrees F. Mix the flour, cocoa, coffee powder, salt and baking soda in a bowl and set aside. In another bowl, mix the melted butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Stream in coffee liqueur and mix. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to help at one point. If you find you absolutely need more liquid add in a teaspoon of coffee liqueur, but it should come together. Fold in the chocolate chunks. Refrigerate dough for 30 minutes. Remove dough [...]

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Puffy Peanut Butter Cookies with Chocolate Chips.

Puffy Peanut Butter Cookies with Chocolate Chips adapted from the giant rainbow cookies makes about 18 cookies 2 cups all-purpose flour 1/2 teaspoons baking soda 8 tablespoons of salted butter, melted and cooled 6 tablespoons of creamy peanut butter, melted and cooled 1 cup brown sugar 1/2 cup sugar 1 egg + 1 egg yolk, at room temperature 2 teaspoons vanilla extract 1 1/2 cups chocolate chips Preheat oven to 325 degrees F. Add butter and peanut butter to a microwave safe bowl, and heat in 30 second increments until melted. Let cool completely. Mix the flour and baking soda in a bowl and set aside. In another bowl, mix the cooled butter/peanut butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to bring it all together. If necessary, add 1-2 teaspoons of milk, but I did not need this. Fold in chocolate chips. Shape the dough into a ball the size of a golfball. Place on a baking sheet two inches apart and bake [...]

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Giant Rainbow Cookies.

Giant Rainbow Cookies makes 18 large or 36 small cookies 2 cups + 2 tablespoons all-purpose flour 1/2 teaspoons baking soda 1 1/2 sticks (12 tablespoons) of salted butter, melted and cooled 1 cup brown sugar 1/2 cup sugar 1 egg + 1 egg yolk, at room temperature 2 teaspoons vanilla extract 1 cup mini m&m’s (or something else that you love) Preheat oven to 325 degrees F. Mix the flour and baking soda in a bowl and set aside. In another bowl, mix the butter and sugars until they are combined (and look like the first picture above). Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to help at one point. Fold in the m&m’s. Divide the dough how you choose (1/4 cup portions for 18 large cookies or 2 tablespoon portions for 36 smaller cookies). Shape each portion into a ball with your hands then pull each ball into two equal pieces. Turn each half so that the rough side of the half (what used to be the inside of the ball) faces [...]

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Chewy Chocolate Chip Cookie Bottomed Vanilla Cupcakes.

Chewy Chocolate Chip Cookie Bottomed Cupcakes makes 18-20 cupcakes cookie layer: 1/2 cup butter, softened 3/4 cup brown sugar, loosely packed 1 egg 1 teaspoon vanilla extract 1 1/3 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup chocolate chips Preheat oven to 350 degrees F. Sift flour, baking soda, and salt together and set aside in a bowl. Beat butter and sugar together in the bowl of an electric mixer until it’s light and fluffy. Add egg and vanilla and beat until combined. Add in dry ingredients and mix until just combined. Fold in chocolate chips. Line a muffin tin with liners and give each a quick spritz of non-stick spray. Using a spoon also sprayed with non-stick spray, press about 1 1/2 tablespoons of cookie dough into the bottom of each liner. cake layer: 1/2 cup butter 1 cup white sugar 2 whole eggs 1 tablespoon vanilla extract 1 1/2 cups flour 1 teaspoon baking powder 1/3 cup milk Preheat oven to 350 degrees F. Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined. Combine dry ingredients in a bowl. Add half [...]

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Triple Layer Chocolate Chip Cookie-Fudge Brownie-Peanut Butter Blondie Bars .

Triple Layer Chocolate Chip-Fudge Brownie-Peanut Butter Blondie Bars makes one 9 x 13 pan the chocolate chip layer (taken from my deep dish whole wheat cookies) 1/2 cup butter, softened 3/4 cup brown sugar, loosely packed 1 egg 1 teaspoon vanilla extract 1 1/3 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 tablespoon dark cocoa powder (optional) 3/4 cup chocolate chips Preheat oven to 350 degrees F. Sift flour, baking soda, cocoa and salt together and set aside in a bowl. Beat butter and sugar together in the bowl of an electric mixer until it’s light and fluffy. Add egg and vanilla and beat until combined. Add in dry ingredients and mix until just combined. Fold in chocolate chips. Spray a 9×13 dish with non-stick spray and begin pressing the dough into the bottom. I found that using the back of a spoon sprayed with non-stick spray helped. It will JUST cover the pan and may seem thin, but it is the right amount for the bars. the brownie layer (taken from my red velvet brownies) 1/2 cup butter, at room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons vanilla extract 1 1/4 cups all purpose flour [...]

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Chewy Chocolate Chip Oatmeal Cookies.

Chewy Chocolate Chip Oatmeal Cookies makes 15-20 cookies 1/2 cup butter, at room temperature 1/2 cup sugar 1/2 cup brown sugar 1 egg 2 teaspoons vanilla extract 1 1/4 cup all-purpose flour 3/4 cups rolled oats 1/4 teaspoon salt 1/2 teaspoon baking powder 1 1/2 teaspoons cinnamon 1 1/4 cups chocolate chips optional: 1- 2 tablespoons milk, if dough is crumbly Preheat oven to 375. Beat butter and sugars with an electric mixer until smooth. Add egg and vanilla, mixing well until combined, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon with the mixer on medium speed. Beat in oats. Mix until dough comes together. Add in 1 tablespoon milk if the dough is crumbly. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Fold in chocolate chips. Refrigerate for 30 minutes. Remove dough from fridge and roll into big 1 1/2 inch balls. Set on a baking sheet about 2 inches apart. Lightly press down on dough to flatten it. Bake at 375 for 9-11 minutes.

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Brown Sugar Blueberry Cookies.

Brown Sugar Blueberry Cookies makes 12-15+ cookies 1 stick butter, at room temperature 3/4 cup packed brown sugar 1 egg 1 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1/4 teaspoon salt 1/2 teaspoon baking powder 1 1/2 teaspoons cinnamon 1 tablespoon milk 3/4 cup fresh blueberries Preheat oven to 375. Beat butter and sugar with an electric mixer until smooth. Add egg and vanilla, mixing well until combine, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon with the mixer on low speed. Mix until dough comes together. Add in milk. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Fold in blueberries gently with a spatula – it is okay if they break a bit. Refrigerate for 30 minutes. Remove dough from fridge and roll into 1 1/2 inch balls or scoop out with an ice cream scooper. Bake at 375 for 10-12 minutes. Let cool completely.

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