cookies

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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Chewy Peanut Butter Cookies with Chocolate Candied Bacon.

Will you still love me if I do this? How about this? I’m hoping so, considering you loved me after this and this. I think. By the way, I enjoy this unconditional crush we’ve got going on.   Believe it or not, and judging from today’s title I’m sure you’re teetering on “not,” I have a plethora of healthy meals to share with you. I swear. That’s actually what we eat… like 80% of the time. Sort of. I just can’t.get.them.out. There is something utterly gratifying and spectacular about creating a recipe that makes you feel the need to go to confession. A cookie that makes you feel like an adulterous glutton, a chewy round of peanut butter laced with chocolate candied bacon that feels so wrong but tastes so right. A snack that lands at the top of the list for thisiswhyyourefat. A sweet and salty fusion that sends many into a panic, who claim that you’re the reason “all Americans are fat” and this particular cookie deems you responsible for all childhood obesity occurring after May 17th, 2011. Something a little freakish about putting pork in a cookie, I admit. It happens people. Forgive me for I have [...]

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Cookies and Cream Cheesecake Bars.

These are fabulous. Happy Sunday! Make them. Eat sugar. Be happy. Hop on over to Tasty Kitchen to see the step by step recipe – they are super simple and smile inducing.    

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Triple Threat Chocolate Fudge Peanut Butter Cookies.

Once upon a time I combined chocolate and peanut butter. Luckily for you, it was yesterday. Yesterday!   Luckily for me too. Not luckily for my thighs. Not luckily for the 7 bikinis in my drawer that haven’t seen the light of day since this website began. But who wants to think about spandexy strings? Not I.   I would like to think about chocolate and peanut butter married into a fudgy cookie. And the tequila sitting on my counter begging to be made into another margarita. And the brie in my fridge waiting to be melted with cocoa fig spread. And this nail polish. Want. Good news: I was swept off my feet yesterday. Not by my husband, who grilled chicken in an 80s-worthy tank top and boxers with teeth on them. Not by my DVR… which somehow froze on a Dancing with the Stars shirtless Maks scene. Anyone have some super glue remover for my eyes? Oh, and I need a new DVR… or not. But whatever… I was swept off my feet by a massive chocolate craving. Cho. Co. Late.   It would be nice to say I handled this with a solitary square of the dark [...]

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Whole Wheat Chocolate Chip Cookie Bowls.

Sooo… it appears that this whole wheat thing isn’t going anywhere anytime soon, is it? Drats. Whole wheat pasta, whole wheat cakes, whole wheat breads, whole wheat muffins… looks like we’re in for the long haul. About 5 miles away Mother Lovett just took a good long roll in her grave and asked Jesus (I hope) for another slice of buttered white bread. I was fortunate enough to inherit the wheat-loving gene. I like things hearty. It obviously came from my dad’s side, as my mom can’t fathom life without fluffy Town Talk bread, greasy Ritz crackers and enriched flour-laced angel hair. Mom’s motto: wheat is atrocious.   I firmly believe that there is a time and a place for wheat, and well… dessert isn’t it. But last week I got a bit saucy with our Sunday night dessert and threw whole wheat flour into the cookie instead of the regular stuff. Wild, I know. I live on the edge.   And I teased you about it. My apologies. You should know a few things: 1. Wheat cookie bowls don’t taste like they have wheat in them. Win. 2. They have (lots of?) butter. Wheat totally cancels that out. (<— good [...]

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Mocha Almond Fudge Cookies.

Nuts in cookies. Cookies with nuts. Few things in life make me cry like biting into a warm, chewy cookie only to chomp down on a rock hard nut.   Clorox and rubber gloves. Empty wine bottles. Baked goods without butter. Compromise. Broccoli. (And yes, I’ve tried roasting it.)   Cookies with nuts are lumped somewhere in that list. So are brownies with nuts. Its not that I don’t love pecans and walnuts and peanuts. It’s just that they have a time and a place. And inside a cookie is not it.  Trust me.   But I made some cookies that sort of changed my tune. Think ice cream. Mocha almond fudge ice cream. I really don’t like nuts in ice cream either but, well… I made these anyway. Don’t like coffee? Well neither do I. If you’re thinking it seems like I threw together a lot of ingredients I don’t like to make these cookies, you’re right. You’re always right.   Bottom line? I like these cookies the way I like Brussels sprouts with bacon. The way I like inhaling beer bubbles. The way I like sand in my swimsuit. Not ideal from the start, but ending with a [...]

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Chocolate Dipped Peanut Butter Meringue Cookies.

Remember when I made that white chocolate peanut butter? I also made these meringue cookies. It only took me eight tries. I was obsessed with the idea of making peanut butter meringues, especially with the white chocolate peanut butter. I could only imagine how fluffy and crunchy and delicious they would be. After a zillion failed attempts (err… eight) I finally got it right. I didn’t think it would be that complicated since I have made meringue cookies before from an old Mother Lovett recipe, but that peanut butter is a different beast. (It’s also addicting and delectable in case you were wondering.) Moral of the story: use room temperature egg whites. Make sure your peanut butter is really creamy, but not warm. Don’t stir too much; only fold. And make double the amount you think you need, because these are as light as air and you will eat hundreds of them (err… maybe twenty). Chocolate Dipped Peanut Butter Meringue Cookies makes about 36-40 cookies, depending on the size you make 3 egg whites, at room temperature 3 tablespoons powdered sugar pinch of salt 1/4 teaspoon cream of tartar 1/4 cup peanut butter 3-4 ounces of high-quality chocolate Remove eggs [...]

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