Archive for the ‘Cookies’ Category

Nothing gets me in the holiday spirit more than making Christmas cookies. I love make tons of cookies and this year I decided to spread the joy and participate in Steph Chows’ cookie exchange. I was so excited to participate in the exchange I was partnered up with Jeanne , it was so nice to meet her.

The cookies I sent out to Jeanne and my family is:


and starting from the top: Double Chocolate Chunk Cranberry Cookies, Pistachio Cookies, Spritz, and some Milanos.

All these cookies have been such a hit with the families, hope you enjoy them to Jeanne.

Enjoy and Have a Very Merry Christmas!

Snowball Cookies
Source: Mom’s recipe box

1 ½ cups butter or margarine, softened
¾ cup powdered sugar, plus extra for sprinkling
1 tablespoon vanilla extract
½ teaspoon salt
3 cups all-purpose flour
2 cups semi-sweet chocolate chips
½ cup finely chopped nuts

Pre-heat oven 375F

Beat butter, sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour; stir in morsels and nuts. Shape level tablespoons of dough into balls. Place on ungreased baking sheets.

Bake for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven and sift powdered sugar over hot cookies on baking sheet. Cool. Sprinkle with additional powdered sugar if desired. Store in air tight container.

Double Chocolate Cranberry Chunkies
Source: Simple 1-2-3 Cookies & Treats

1 ¾ cups all-purpose flour
1/3 cup unsweetened coco powder
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
1 cup granulated sugar
½ cup firmly pack light brown sugar
1 egg
1 teaspoon vanilla
2 cups semisweet chocolate chips
¾ cups dried cranberries
Additional granulated sugar

Pre heat oven to 350F

Combine flour, coco powder, baking powder, and salt in a small bowl; set aside. Beat butter, sugar, and brown sugar in a large bowl at medium speed until light and fluffy. Add egg and vanilla; beat until well blended. Gradually beat in flour at low-speed until blended. Stir in chocolate chips and cranberries.

Drop dough by level ¼ cupfuls onto ungreased cookie sheets, spacing 3 inches apart. Flatten dough until 2 inches in diameter with bottom of glass that has been dipped in additional granulated sugar. Bake 11 to 12 minutes or until cookies are set. Cool cookies 2 minutes in cookie sheets; transfer to wire racks. Cool completely.

Pistachio Logs
Source: Mom’s recipe box

3 2/3 cups all-purpose flour
1 large package (6oz) instant pistachio pudding
1 ½ teaspoon baking powder
½ teaspoon salt
1 ½ cups butter or margarine, softened
12 oz cream cheese, softened
1 ½ cups sugar
2 teaspoon almond extract
2 eggs
Green food coloring
6oz semi sweet chocolate chip or melting chips for coating

Sift together flour, pudding, baking powder, and salt; set aside. In large bowl beat shortening, cream cheese and sugar until light and fluffy. Add almond extract, eggs, and few drops of green food coloring; beat well. Add flour mixture; mix well. Place in a bowl, cover with plastic, and chill for at least two hours before shaping.

Preheat oven to 350 degrees. Shape teaspoonfuls of dough into 2 to 2 ½ inch logs. Place on parchment lined cookie sheets. Bake for about 10 minutes until set. Cool completely and dip one end in melted chocolate. Place on parchment or wax paper until chocolate sets. Store in airtight container.

I’ve also used maraschino cherries, which is a crowd pleaser. Before placing cookies in the oven place half a cherry on one end of the cookie. Bake according to the directions. Once cooled dip the end with the cherry in chocolate.

Source: Top Secret Recipes

1 cup salted butter
¾ cup light brown sugar
2 tsp vanilla
2 cup flour
1 tablespoon salted butter
1 cup semi-sweet chocolate chips

Pre-heat 350F

In large bowl cream butter and sugar. Add vanilla and flour, blend at low-speed.

Shape teaspoonfuls of dough in 1 inch balls then roll into log shape 2 inches long. (I ended up using a cookie press to make my flat log like shapes, the dough does spread.)

Bake 17-19 minutes.

Melt chocolate chips and butter. Spread on one side of semi-cooled cookie and press another cookie to make a sandwich.


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Nutty Carmel Tart



I found this recipe while watching one of the Pillsbury Bake-Offs on the Food Network. They were following this woman who made this so simple but delicious looking tart. I started drooling right there and hurried to the computer and printed this recipe off. I love this tart, it’s so pretty, it’s so easy, and it’s soo good. I highly reccommend this dessert!


Nutty Carmel Tart
Source: Pillsbury

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/3 cup Fisher® Dry Roasted Peanuts (I found Fisher’s Chopped Peanut Topping for ice cream, much easier)
1/3 cup SMUCKER’S® Caramel Ice Cream Topping
1/4 cup JIF® Creamy Peanut Butter
1/2 teaspoon ground cinnamon
1/2 cup peanut butter chips
1/4 cup white vanilla baking chips

1. Heat oven to 350°F. Press cookie dough evenly in bottom of ungreased 9-inch springform pan. (If dough is sticky, use floured fingers.) Bake 17 to 22 minutes or until light golden brown.

2. Meanwhile, place peanuts in resealable food-storage plastic bag; seal bag. Crush peanuts with rolling pin or meat mallet; set aside.

3. In medium microwavable bowl, microwave caramel topping, peanut butter and cinnamon uncovered on High 30 to 60 seconds or until hot and bubbly; stir well. Drizzle mixture evenly over partially baked crust. Sprinkle with peanut butter chips, vanilla baking chips and crushed peanuts.

4. Bake 12 to 18 minutes longer or until edges are golden brown. Cool completely, about 1 hour 30 minutes.

5. Run sharp knife carefully around edge of tart to loosen; remove side of pan. To serve, cut tart into wedges. Store tightly covered at room temperature.

 ***Side Note: I’ve actually found doubling the Carmel, Peanut Butter, and Cinnamon to be much better, it didn’t seem like the original amount was enough. I suggest to just make it the way the recipe says and if you don’t feel like there is enough filling just make another batch. ****


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Oatmeal Scotchies


Have you ever gone in the grocery store to buy chocolate chips and you accidentally end up grabbing the butterscotch chips instead? No? I guess it just happens to me, what can I say the packaging is practically the same at a glance. This was  a blessing in disguise as I would have never thought to buy butterscotch chips, these cookies are a good alternative to the regular chocolate or peanut butter type cookies I normally resort to.


Oatmeal Scotchies

Source: Simple 1-2-3 Cookies and Treats


1 1/4 cups all purpose flour

1 tsp baking soda

1.2 tsp ground cinnamon

1.2 tsp salt

1 cup butter or margarine, softened

1/4 cup granulated sugar

3/4 cup packed brown sugar

2 eggs

1 tsp vanilla extract

3 cups quick or old-fashioned oats

11 oz package Butterscotch chips


Preheat oven to 375.

Combine flour, baking soda, cinnamon, and salt in a small bowl. Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in a large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crispy cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.


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Peanut Butter Cutouts


There’s been all this talk about my diet I decided to post something good and fatty! A while ago my youngest brother called me to tell me he’s been accepted to The University of Akron. That week my other younger brother was a life saver (literally) and helped me during the day while I was at work keep my little ewe lamb alive and nursing. I decided to surprise both of my brother with some peanut butter cutout cookies to say Congrats and Thank You.

I wanted to add some personalization to the cookies so I tried my hand at royal icing and the flooding technique. This is my first time ever doing this so I am very happy with the way these turned out.

The cookie itself wasn’t anything to write home about, it was a little dry but had the flavor. These weren’t my best cookies but everyone ate them so they weren’t THAT bad.



Source: Cooks.com

1 1/2 c. flour
3/4 tsp. baking soda
1/8 tsp. salt
1/2 c. butter
1/2 c. creamy peanut butter
1/2 c. sugar
1/2 c. firmly packed brown sugar
1 egg

In a large bowl, beat butter, brown sugar, peanut butter, egg and white sugar. Mix flour, baking soda and salt together. Blend all ingredients until well mixed. Divide dough into 3 balls, wrap in wax paper and refrigerate for 3 hours. On lightly floured surface roll dough – cut with cookie cutter. Place on ungreased cookie sheet. May sprinkle with colored sugar crystals. Bake at 350 degrees until lightly brown 8 to 10 minutes. Cool on wax paper. Store in tight container. Makes 4 dozen.

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Its winter and I’ve been in a comfort food kick. For me, my comfort food is sweets, as you can probably see by the amounts of baking recipes I’ve been posting about lately.  And I claim I’m trying to eat healthy…well I was until winter rolled around! Anyways, my husband disliked the last cookies I made probably because I made them to fit my tastes and not his. I figured he wouldn’t like them so this next batch of cookies I told him it was his choice. This was his pick and boy were these good. I don’t think they lasted 24 hours, hey they were very comforting and tasty!


Hershey’s Chocolate Peanut Butter Chip Cookies
Source: Back of REESE’S Peanut Butter Chip’s Bag
1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup packed light brown sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
2 eggs
2 cups all-purpose flour
1/2 cup HERSHEY’S Cocoa
1 teaspoon baking soda
1-2/3 cups (10-oz. pkg.) REESE’S Peanut Butter Chips to basic chocolate batter

1. Heat oven to 375°F.

2. Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until creamy. Add eggs; beat well.

3. Stir together flour, cocoa and baking soda; gradually add to butter mixture, beating until well blended. Stir in Peanut Butter chips.  Drop by rounded teaspoons onto ungreased cookie sheet.

4. Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.



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My Take on Chocolate Cookies


I decided to play around with a cookie recipe and try to turn it into my favorite ice cream drink, Chocolate Almond Amore. This delicious drink found at Olive Garden features Baileys Irish Cream, DiSaronno Amaretto, Kahlúa and ice cream.

Courtesy of Olive Garden
Courtesy of Olive Garden

I found a cookie recipe in the Cooking for Two magazine called Mocha Truffle Cookies. I’ve wanted to try this for a long time and when I finally decided to make it I found I didn’t have all the ingredients. That’s how I tried to convert it into my favorite drink.

I had a Bailey’s Butter cream icing recipe and added some Kahlúa. I topped the chocolate cookie with the icing and my perfect drink to cookie recipe was complete. Well it was good but it left room for improvement. I will try this again but next time I want to follow the recipe without my tweaks and see if that’s better. Plus the not so much icing as it was too overpowering and sweet.


Mocha Truffle Cookies

Source: Cooking for 2, Winter 2006

1/4 cup butter, cubed

1/4 cup semisweet chocolate chips

1- 1/2 teaspoons instant coffee granules (Didn’t have, added dash of almond extract and cinnamon)

1/3 cup sugar

1/3 cup packed brown sugar

1 eggs, slightly beaten

1 teaspoons vanilla extract

1 cups all-purpose flour

2 tablespoons plus 2 teaspoons baking cocoa

1/4 teaspoon baking powder

1/8 teaspoon salt

1/3 cup English toffee bits or almond brickle chips (Didn’t have, used chopped almonds)

1 square (1 oz) milk chocolate, melted (I used icing instead)

In a in microwave-safe bowl, melt butter and chocolate chips, stir until smooth. Stir in coffee granules until dissolved; cool for 5 minutes. Transfer to small mixing bowl. Add eggs, sugars and vanilla. Combine the flour, cocoa, baking powder and salt; add to chocolate mixture and mix well.
Drop by round teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or set. Cool for 1 minute before removing to wire racks to cool completely. Drizzle with melted milk chocolate. Yield: about 15 cookies. (I got 2 dozen out of this batch.)

Baliey’s and Kahlúa Buttercream Frosting

1 stick butter

1/8 cup Bailey’s

1/8 cup Kahlúa

4 cups + powdered sugar

1/2 tsp salt

Cream together butter and liquor. Add salt and slowly add powdered sugar until you reach your desired consistency.


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Sweet Treat, Blondies!


I had a killer sweet tooth and decided I had to make some sort of dessert. My husband is a huge peanut butter fan so I wanted to make something peanut buttery. I found this simple and delicious recipe in my handy dandy cookbook. These Blondies are so quick and simple to make. To incorporate the peanut butter I substituted the 1 cup of chocolate pieces for 1 cup of peanut butter chips. I highly recommend checking this recipe out.



Source: Better Homes and Gardens 75th Anniversary Cookbook

2 cups packed brown sugar
2/3 cup butter
2 eggs
2 tsp vanilla
2 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 cup semisweet chocolate pieces (I used peanut butter chips)
1 cup chopped nuts

Preheat oven to 350 degrees and grease a 13×9 baking pan; set aside. In a medium saucepan heat brown sugar and butter over medium heat until butter melts and the mixture is smooth, stirring constantly. Cool slightly. Stir in eggs one at a time; stir in vanilla. Stir in flour, baking powder and baking soda.

Spread batter in prepared baking pan. Sprinkle with chocolate pieces and nuts. Bake in preheated oven for 25-30 minutes or until a wooden toothpick inserted near center comes out clean (avoid chocolate pieces). Cool slightly on wire rack. Cut into bars while warm.


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