M&M Cookies for Valentine's Day

I love cookies. I love eating them, baking them, and sharing them. Finding new cookie recipes to try is one of my favorite things to do. I don't think I've ever met a cookie I didn't like. These M&M cookies are currently my favorite. There's just something magical that happens to M&M's when you bake them. That crunch! I can't get enough. 

I make M&M cookies all the time for holidays. I love the different colors that you can find. For Christmas, we make red and green to add to our cookie platter. For Valentine's Day, I adore the red, white, and pink M&M's. I also love the colors for Halloween, Easter...it makes me happy to have these in the cookie jar. 

My kids love them too. 

Some tips to help- stir in the M&M's by hand after you've made the dough. Then lightly press on a few before you bake them, making sure not to flatten the dough balls. Also, your butter should be soft- I take mine out of the fridge about 30 minutes before I plan to make them.

Source: Celebrating Sweets 

Ingredients 

• 1 1/2 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/3 cup brown sugar, lightly packed
• 1 egg
• 2 tsps vanilla extract
• 1 1/2 cups M&M's and chocolate chips

Directions

Preheat oven to 350. Line cookie sheets with parchment paper or silicone mats. 

Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Set aside. 

Using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter and sugars together for 2 minutes. The mixture should be light and fluffy. Then add the egg and vanilla extract, mixing again until incorporated. Grab the bowl with the flour mixture and gently pour it in on low speed. I like to do this in batches so that I don't have a flour cloud over my head. 

Once mixed, stir in the M&M's and chocolate chips by hand, with a large spoon or spatula. I like to add about a cup of the chocolate chips & M&M's so that the rest can be pressed on top of the dough balls before baking. 

Scoop the dough into balls. You can use a cookie scoop, or a regular tablespoon. Whatever you have. Depending on how big you want your cookies- I do about a tablespoon, which is why my cookies weren't so big, but you can do 2 tablespoons if you want larger cookies. Keep in mind that cookies do spread while baking so make sure you have space between them. 

Bake for about 8-11 minutes (if you made your dough balls bigger, you might need more time). The centers should be slightly underdone, but if you want a crispy cookie, bake for another minute or two. 

Once out of the oven, allow the cookies to cool so that they can firm up.

Chocolate Pudding Cookies

Before holiday baking is over, I have to share with you one more treat. Maybe you're still looking for something to give to a friend or neighbor, or for Christmas morning while you're opening presents. I wish I had baked these cookies sooner, because I would have definitely made more than one batch, they are that good!

I found these fun festive white chocolate chips at Aldi a few weeks back and knew I had to have them. The original recipe calls for peppermint chips, which I'd love to try next time I make these cookies. 

These are easy to make and you probably have all the ingredients already in your pantry. The only thing I didn't have were the festive chips and chocolate pudding mix. Otherwise, we were good to go! 

I baked them to take to a friend's house and they were eagerly snatched up, by me, my husband, our friends, and of course, Miss A. She hasn't met a cookie she doesn't like!

Source: adapted from I Heart Naptime

3/4 cup butter, softened
3/4 cup brown sugar, packed
1/4 cup sugar
1 small package chocolate dry pudding mix
2 eggs
1 tsp. vanilla extract
1 tsp. baking soda
2 1/4 cups flour
1 cup festive white chocolate chips, or crushed peppermint candies
1 cup semi-sweet chocolate chips

Preheat oven to 350. In a large bowl, cream together the butter and sugars until combined. Add in the dry instant pudding mix and mix again, just until combined. Add eggs and vanilla; mix. Next, add the flour and baking soda and beat until well incorporated. Stir in the white chocolate baking chips and semi-sweet chocolate chips. 

Use a cookie scoop (or tablespoon), drop cookie dough on to baking sheets lined with parchment paper. Bake 8-10 minutes. Mine were done at 10 minutes. Best served warm!

Gingerbread Cookies

Over the weekend Miss A and I did some baking. Our sweet neighborhood had a caroling event, complete with hot chocolate and cookies at the end of the night. While I would  have loved to go, I figured taking Miss A out in the cold, by ourselves, at night, might not be such a good idea (hopefully next year my husband will have the night off!) Even still, I never pass up a chance to bake Christmas cookies, and signed up right away.

We made gingerbread cookies, using all my Christmas cookie cutters. Can you believe there wasn't a gingerbread man cutter in my set? I'll have to pick one up for next year!

Miss A was much more interested in the cookie cutters themselves instead of trying to help Mama. She took them in and out of the container, "counting", one at a time. When she was bored of that, she played with her own ball of dough and I'm happy to report she only tried to eat it once!

For the icing, I found this amazing little pouch at Aldi, with a spout, and it is one of the best baking items I've ever purchased. It made frosting the cookies SO easy. No mess with powered sugar, no stress over overdoing the frosting. I lined the cookies with the icing and then spread a little more in the center and used a butter knife to fill in the rest. Then I sprinkled the cookies with green and red sprinkles. After about 4 hours, the frosting has set, and you can stack the cookies!

I found this recipe in a magazine a few weeks ago, but can't remember which one. So forgive me for not having the source. A word of caution- this makes A LOT of cookies. I cut the entire recipe in half, but included the original for you here.

Gingerbread Cookies
Serves: 8 dozen

1 1lb box of dark brown sugar
3 sticks unsalted butter, softened
1/3 cup molasses
2 large eggs, at room temperature
6 cups all-purpose flour
2 tbsp cinnamon
2 tbsp ginger
1 1/2 tsp all-spice
1 1/2 tsp baking soda
1 tsp salt

Combine sugar and butter in a large mixing bowl with an electric mixer. Beat until combined. Add the molasses and eggs, one at a time.

In another bowl, whisk together the dry ingredients. Slowly add the dry ingredients to the wet, mixing at a very low speed. You might need to use your hands to help the dough form. Once the dough comes together, it will be very thick. Divide dough into four parts and wrap each with plastic wrap.

Preheat the oven to 375. On a lightly floured surface, roll-out one portion of dough to 1/4 inch thickness. I had to knead my dough a bit before I could roll out it. You might need to add more flour if the dough is too sticky. Cut out shapes and place on a baking sheet, lined with parchment paper. Make sure cookies are 1 inch apart and bake for 8-10 minutes. Cool completely before removing cookies from the pan. Decorate as desired.

Happy Baking!

Classic Chocolate Chip Cookies

I'm always hesitant to use the words "the best" in regards to anything. The best book I've ever read, movie I've ever seen, meal I've ever had. But whenever someone uses the words "the best", I have to try it, see it, or read it for myself.

Unless you're my husband. He exaggerates about everything, as all those who know him would say. ;)

So, of course, when  I saw these cookies on The Novice Chef blog a few weeks back, I had to make them. We're all searching for that perfect chocolate chip cookie, and I'll happily eat batch after batch to find the one.

That food strike I told you about? Yeah. It happened after these cookies. That must tell you something, right?

I don't know if these were "the best", but yes, they were pretty dang good. Some of the best I've had in a long time. :) They're fat, puffy, soft, and full of the perfect amount of sweetness. I didn't touch the recipe at all and followed it to a T. Make sure you read about how to form each ball of dough, that's pretty important and the key to great looking chocolate chip cookies.

Source: The Novice Chef
Servings: 24

2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
14 tablespoons (1 stick plus 6 tablespoons) unsalted butter, softened
3/4 cup light brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 heaping cup milk chocolate chips

Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.

In a stand mixer, beat butter and sugars until light and fluffy. Add egg and vanilla extract until lightly incorporated. Add the flour, in batches, mixing slowly until combined, then add the baking soda, cornstarch, baking soda, and salt. Mix until combined. Stir in chocolate chips with a wooden spoon. 

Roll two heaping tablespoons of dough into a ball. Tear the ball in half and place the torn side down on the cookie sheet. Take the second half and place it on top of the first half (this is the what it will look like) -- leaving about two inches for spreading.

Bake for 10 minutes, until the edges are slightly browned. Remove from oven and let cookies rest on baking sheet for 10 minutes. The cookies may not look cooked in the center, but they will finish cooking while cooling on the baking sheet. Transfer to a wire rack to cool completely before storing. Store in an airtight container for up to 7 days (a slice of bread will keep them soft). 

Candy Corn M&M Chocolate Chip Cookies

A few weeks ago I picked up a bag of candy corn M&M's from Aldi. Oh, how I love that store. You never know what you're going to find there, which is a part of the appeal for me. I snipped open the bag when I got home, with my back turned to Miss A, (because she wants whatever I'm eating these days) and gulped up a handful without even thinking. They are so good! If you haven't bought a bag yet, you really should, after all, you're going to need them for these cookies. 

These cookies. Gah! What can I say? I can tell you that they only lasted a one day in my house once my in laws arrived last week. Poor hubby only got to eat one cookie. One! I may have snuck a few for myself while everyone was distracted by Miss A. They are just so addicting, much like the m&m's themselves. I love when a chocolate chip cookie recipe uses brown sugar, because then they end up so sweet and chewy. I also have to tell you that they are the best right out of the oven. But what cookie isn't? It doesn't matter how you eat them, as long as you do eat them, and enjoy them. Yes, yes, you will. 

When you read through the recipe, you'll see that there are two ways to make these cookies. Small and large. I don't know about you, but I like large, fat, chunky cookies. Which means I usually add a teeny tiny bit more than one cup of chocolate chips. That's just not enough for me.  

How fun would it be to make these cookies for your kids on Halloween? Or for a Halloween party? Too bad you can't pass these out to trick-or-treaters. I sure like them better than a regular ol' candy bar. Whoever you make them for, they're sure to love them. Enjoy!

Source: cookie dough adapted from How Sweet It Is

Servings: 18 large or 36 small cookies

2 cups & 2 tablespoons all-purpose flour

1/2 teaspoons baking soda

1 1/2 sticks unsalted butter, melted and cooled

1 cup brown sugar

1/2 cup sugar

1 egg, at room temperature 

1 egg yolk, at room temperature

2 teaspoons vanilla extract

1/2 cup candy corn m&m's

1 cup semi-sweet chocolate chips

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 silky smooth. Add the egg, egg yolk, and vanilla. Mix until combined. Gradually add the flour and mix until a dough forms. I like to do this in increments, allowing the dough to come together each time before adding more flour. Once the dough has come together add the m&m's and chocolate chips. Fold in with a wooden spoon. If dough is very sticky, add a tablespoon or more of flour until you are able to handle it.

Divide the dough how you choose (1/4 cup portions for 18 large cookies or 2 tablespoon portions for 36 smaller cookies. I chose to make 18 large cookies.) Shape each portion into a ball,  then pull a part, into two equal pieces (Jessica has a great picture of how this looks on her blog). Turn each half so that the rough side of the half (what used to be the inside of the ball) faces upwards. Squish both halves together and place the dough rough-side up on the baking sheets. Leave about 2 inches in between each if you're doing large cookies.

Bake for 12-15 minutes if making large cookies or 8-12 minutes if making small cookies. My cookies were done after 12 minutes. Do not over bake, the centers will be soft and puffy, and the edges should be golden. Let cool on the baking sheet and transfer to a wire rack to finish cooling after 2 minutes. 

Pumpkin White Chocolate Cookies

There is nothing that I love to do more in the Fall than bake...while drinking apple cider, wearing leggings, and burning pumpkin scented candles. You know. All the things everyone else loves to do in the Fall.

It feels like everyone was very excited for Fall this year. I was shocked by the amount of people lining up for a pumpkin spice latte in August and busting out their boots and sweaters the first week of September. If you remember, I was holding onto summer in every way possible, wearing flip flops like they were going out of style, and I was in no hurry to retire my summer dresses. Actually, as I write this, I'm wearing one right now. Ha! I'm not the only one experiencing summer like temperatures lately, right? What's going on mother nature? Let's get the seasons straight!  

Not that I'm complaining. 

Maybe a little.

So. THESE COOKIES. I made them while we were experiencing Fall-like temperatures. It was chilly in the morning. There was a breeze outside. It was heavenly. As soon as that happens I make these cookies.

They are my absolute favorite Fall treat. All the flavors of the season in one cookie. Pumpkin, cinnamon, and nutmeg. These cookies are so soft and fluffy, I bet you can't just eat one. You'll be coming back for more and who knows, these might become your Fall staple too. 

Source: Cooks.com

Servings: makes about 40 cookies

1/2 cup butter

1 1/2 cup sugar

1 teaspoon vanilla

1 egg

1 cup pumpkin

2 2/3 cup flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1 cup white chocolate chips 

Preheat oven to 350. Cream together butter and sugar until smooth and creamy. Add vanilla, egg and pumpkin. 

Mix dry ingredients together and sift 2 times. Add to pumpkin mixture and mix until combined. The dough will be sticky. Add the white chocolate chips and fold into the batter using a spoon. Drop by tablespoonfuls onto cookie sheet. Bake for 12 minutes.

Chunky Chocolate Cookies

These are the best cookies I've ever made. Ever.

They are rich without being overly rich. Sweet without being overly sweet. Chocolatey without being overly chocolatey. The perfect chocolate chip to cookie ratio. If cookies are served in heaven, these would be it.

I could gush on and on about these cookies for hours. We couldn't get enough of them. I must have scarfed four in a row after having my first one. The hubby too, proclaiming them "the best cookies I've ever had."

I don't think you should rule these out to be solely a cookie for chocolate lovers. Sure, they will definitely satisfy any chocolate lovers craving, but if there is someone out there that you know doesn't like chocolate (how is that possible?), make these for them and see if they can resist.

Source: Celebrating Cookies
Servings: about 4 1/2 dozen

1 cup butter or margarine, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cups all purpose flour
1/4 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 package (10 ounces) dark chocolate chunks
1/2 cup chopped pecans (omitted)

In a large bowl, cream butter and sugars until fluffy, 2 to 3 minutes, or until the mixture is a pale yellow color. Add egg and vanilla; beat until smooth. In a small bowl, combine flour, cocoa, baking powder, baking soda, and salt. Add dry ingredients to creamed mixture; stir until a soft dough forms. Stir in chocolate chunks and pecans.

Drop tablespoons of dough 2 inches apart onto an ungreased baking sheet. Bake at 375 for 8 minutes or until cookies are set and bottoms are lightly browned. Transfer cookies to a wire rack to cool.

Snickerdoodles with Biscoff "Frosting"

A few weeks ago, the hubby and I became obsessed with these cookies.

On their own, these snickerdoodles are great. Lots of cinnamony and sugary goodness. But with biscoff added to the mix...these cookies are dangerous. I bet you can't just eat one. 

I took a shortcut and instead of making a filling to sandwich between two cookies (like in the original recipe), I decided to "frost" them with biscoff spread. Best.decision.ever. We were eating these cookies like they were going out of style! I froze several bags of dough balls in one morning to take out once baby arrives- for our sanity, for when family and friends drop by. 

  
Our obsession decreased, gradually, and we moved on to chocolate chunk cookies...which are, I have to say, some of the best cookies I've ever made! I gotta make more though, we ate them all before pictures could be taken. ;) Stay tuned!

Source: Two Peas and Their Pod

 2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup butter, at room temperature
2 large eggs
2 tablespoons sugar
2 teaspoons cinnamon

1. Preheat oven to 350 F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

2. Sift together flour, baking powder and salt; set aside. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs, one at a time. Reduce speed to low and gradually mix in flour mixture.

3. Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into balls, I used a heaping teaspoon of dough. Roll balls in cinnamon and sugar. Place cookie dough balls on prepared baking sheet and bake for 8-10 minutes, until edges are golden. Let cookies cool on baking sheet for 3 minutes and then transfer to a wire cooling rack.

Thick and Chewy Chocolate Chip Cookies

The search for the best chocolate chip cookie recipe has ended in this household.

That's not to say that I won't be trying out more recipes and different versions of the chocolate chip cookie. But I have to say, I think these win, hands down, as the best classic, homemade, thick and chewy chocolate chip cookie. I've even got a second opinion- my hubby, who declared a few weeks ago that his favorite chocolate chip cookies were the ones he gets every day at work from the hospital cafeteria (they are really good). Not anymore! Take that lunch ladies.

They're huge, perfectly sweet and fluffy. I'm beyond addicted to them. The perfect breakfast, lunch, or dinner snack for a pregnant woman. I could easily gain the rest of my pregnancy weight eating these babies. I'm totally planning on being that soccer mom with a jar of freshly baked cookies to dig in to every day after school. When baby arrives and has her first chocolate chip cookie, these will be it.

I highly suggest you follow the instructions to the 'T-' including clicking on the link to Brown Eyed Baker's illustration of how to roll these. Normally I skip those kinds of things because I'm lazy impatient, but it's totally worth it!

Source: Just Baked, orginally from Cook's Illustrated

2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light or dark brown sugar I use light brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg and 1 egg yolk
2 teaspoons vanilla extract
1 to 1 1/2 cups semisweet chocolate chips

Adjust the oven racks to the upper- and lower-middle positions.  Preheat the oven to 325 degrees. Line 2 large baking sheets with parchment paper.

Whisk the flour, baking soda, and salt together in a medium bowl. Set aside. Either by hand or with an electric mixer, mix the butter, brown sugar, and granulated sugar until thoroughly blended. Beat in the egg, the yolk, and vanilla until combined. Add the dry ingredients and beat at low speed (or mix by hand with a spatula) just until combined. Stir in the chips according to your taste.

Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart. Brown Eyed Baker has a great illustration for this.

Bake until the cookies are light golden brown, the outer edges start to harden, and  yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. 

Chewy Chocolate Chip Cookies

I don't know about you, but chocolate chip cookies should be baked all year round.

Who says they're not part of the holiday baking season? Not that I know anyone who would say that...I can't imagine not having them around among all the other holiday baked gooies. Who won't be thrilled to receive a batch of these babies freshly made? With love. <3

After taking a break from cooking since Thursday, I got my bake on Sunday night. This recipe makes a lot of chocolate chip cookies- I think I've got 24 sitting in my cookie box! They are soooo much better than the other chocolate chip cookie I've got on my blog, I'd even go so far as to say they're the best I've ever made.

Oh yes. I said it. These are my favorite chocolate chip cookies!

Source: Life of a Wife
Servings: at least 24

2 cups + 2 Tbsp flour

1/2 tsp baking soda

1/2 tsp salt

12 Tbsp unsalted butter, melted and cooled until warm

1 cup brown sugar, packed

1/2 cup sugar

1 egg plus 1 egg yolk

2 tsp vanilla extract

1 1/2 cups semi-sweet chocolate chips

Preheat oven to 325. Whisk dry ingredients together in a medium bowl; set aside.  With electric mixer or by hand, mix butter and sugars until thoroughly combined.  Beat in egg, yolk, and vanilla until combined.  Add dry ingredients and beat at low-speed just until combined.  Stir in chocolate chips.

Drop dough onto parchment-lined baking sheets.  Bake, reversing position of cookie sheets halfway through until cookies are light golden brown and outer edges are just starting to harden but the centers are still soft and puffy (about 11-14 minutes).  Do not overbake!

Cool cookies on sheets until able to lift without breaking.  Transfer to wire rack to cool. 

What's on your holiday baking list?

Chocolate Chip Caramel Apple Cookies

I've got a new favorite cookie.

Perfect for Halloween, perfect for Fall, perfect for two ingredients to come together: Apples and Caramel. Who doesn't love apples? And caramel? Be still my heart. You may have noticed these two ingredients marrying together on many blogs today. It is the first of Lady Behind the Curtain's Improv Cooking Challenge. You can join in on the fun too! Just click her button to sign up for next month.

I've known about the theme for this month for a while now. I pondered over what to do with my apples and caramel melts for weeks and weeks. I thought about making this, or this, or maybe even this! All so delicious, decadent, mouth-watering....all ideas that I still really want to make. However, I opted for the lazy route and procrastinated. Until four days ago...

...I found these cookies. And I loved them. A unique combination for me, as I've never combined chocolate chips and diced apples in cookie form. They're moist and chewy, with crisp edges. I love the sweet tartness from the apple and the richness of the chocolate chips. Bake them as a Halloween treat, kids will love them!

Source: Sweet Tooth and Sweet Life
Servings: 24 cookies

2 1/4 cups flour 1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
10 caramels, unwrapped
1 tbsp milk
2 small apples, peeled, cored, & diced
1/2 cup semisweet chocolate chips
 
Preheat the oven to 325°F. Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy.

In a small, microwave-safe bowl, heat your unwrapped caramels & milk until smooth and creamy, about 1-1/2 to 2 minutes. Check the caramel every 30-40 seconds and stir. Allow caramel to cool for about 10 minutes, then add to cookie batter. Fold in your diced apples, followed by the sifted dry ingredients until just blended. Stir in the chopped candy bars and chocolate chips by hand using a wooden spoon. Drop cookie dough with a cookie scoop onto the prepared cookie sheets.

Bake cookies for 12 to 15 minutes, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. Note: I find that these cookies are best enjoyed right after they've cooled. They don't keep well for very long.

Biscoff Stuffed White Chocolate Cookies

I'd like you to meet my new best friend.

Biscoff. Biscoff spread. Have you heard about this stuff? The food blog world was going bananas over this stuff a while back. I didn't know what all the fuss was about; I had never seen it before. Until Sunday. I'm cruising down the aisles of my grocery store with no menu plan (I felt so lost), no list, nada, grabbing and throwing things into my cart so I could get the heck out of there. I wasn't in the mood to shop. What's wrong with me?

Anywho.

Due to the fact that I had no list and was driving down the aisles all willy nilly, I found myself in the peanut butter aisle. A jar with a red lid caught my eye. Biscoff spread?! I said (not out loud, but you know). Ooo yes, I'ma buy you real quick.

Ladies and gentlemen, best purchase ever. You all weren't kidding. This stuff is the shiz niz. I'm obsessed. Obsessed! How did they make this stuff? It tastes like a million cookies that were crumbled together and blended into this perfect spreadable edible spread...

I'm out of words. Just buy this stuff. And make these cookies.

Source: Picky Palate
Servings: 24 large cookies
Note: I halved this recipe. Stupid mistake. This is the original. 

2 sticks unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 1/2 cups white chocolate chips
2 cups Biscoff Spread

Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.

In a stand or electric mixer, beat butter and sugars until well combined. Add eggs and vanilla beating until well combined.

Place flour, baking soda and salt into a large mixing bowl. Stir to combine. Slowly add to wet ingredients along with white chips until just combined.

With a medium cookie scoop, scoop dough onto prepared baking sheet about 1 inch apart. With your thumb, press into each cookie making a little well for the Biscoff. Using a small cookie scoop, scoop about 1 tablespoon Biscoff into each pressed cookie. Place another scoop of cookie dough on top and press edges gently. Biscoff will not be completly enclosed and will be visible around edges. Bake for 12-15 minutes, until edges are just golden brown. Let cool for 10 minutes on baking sheet then transfer to a cooling rack to cool completely.

Reese's Pieces Cookie Bars

You'd think I'd learn.

To read the whole recipe before I start baking.

I don't do that very well. Following directions. And I'm a teacher.

In case you didn't know (where were you), Jessica over at How Sweet It Is made these fabulous giant rainbow cookies a few weeks back.

The minute I saw them I wanted them. Instant childhood memories of Keebler M&M cookies.  Do you remember those? I was in loooove with them. I used to eat all round the edges of the M&M's and save those three bites of chocolatey goodness for last. Sigh. The joys of being a kid.

But wait. Let's look at my picture again. And the title of this post.

No M&M's. Not shaped in the forms of cookies.

Well, my friends, that's why I started off this post acknowledging the fact that I don't read directions. First of all, let me explain the lack of M&M's. That was done on purpose, not because I failed to recognize that the recipe called for M&M's. No no no. I wanted to use reese's pieces. And I had a full bag. What I failed to do was produce perfect, fluffy, puffy, golden cookies. Because I didn't read the directions.

You see, as my cookie dough was coming together I noticed there was something wrong. Something veryyyy wrong. It was too liquidy. I thought maybe I measured the flour wrong and added more. And more. Nada. Wasn't working! Eventually the dough did start to come together and I realized what went wrong. The butter. I poured it straight into the bowl without waiting for it to cool. It had been boiling hot. Whoops.

Anywho, if you'd like to make these cookies bars, then don't let your butter cool. :) I think I added around 1/2 cup more flour to get my dough to stick. The consistency wasn't going to hold the form of a cookie, so instead of this dough go to waste, I thought I'd give cookie bars a shot. It worked! They were fantastic straight out of the oven- not so good after a few days. If you're going to make them, they'd be best for a party or an event where you know they will be gone in one day.

I'm giving you Jessica's original recipe with comments on how I made my cookie bars. I hope you try her version too!

Source: adapted from How Sweet It Is

2 cups + 2 tablespoons all-purpose flour (1/2 more for cookie bars)
1/2 teaspoons baking soda
1 1/2 sticks of salted butter, melted and cooled (skip this step if you want cookie bars)
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 (I used M&M's)

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. For the cookie bars, gradually add about 1/2 flour until dough comes together.

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. If making cookie bars, pour batter into an 8X8 pan.
 
Turn each half so that the rough side of the half (what used to be the inside of the ball) faces upwards and then squish both halves together. Place the dough rough-side up on a baking sheets. If you’re doing large cookies, I’d leave about 2 inches in between each. Bake for 12-15 minutes (large cookies) or 8-12 minutes (small cookies) or until the edges are slightly brown. Bake at 15-20 minutes for cookie bars, checking after 15 minutes. 


How do you deal with mess-ups in the kitchen?

Chocolate Chunk Pecan Cookies

It's no secret around here that I love cookies. 

I even have a shirt to prove it. It's pink, has a giant chocolate chip cookie in the middle and says, "I'm one tough cookie." You can get yourself one here.

There is nothing about cookies that I don't love. Put chocolate in them and I'll eat it. Nuts, sure. Cranberries, raisins, oatmeal, lemon, cinnamon, peanut butter...I'll eat them all. If I could solely live off of baking cookies (as in, making some big bucks for it), I'd do it. 

That is my cookie dream.

These cookies are great. Crispy out of the oven, a good ratio of chocolate and nuts (although I'll add more next time, I didn't put 2 cups as the recipe says), they can easily become a household staple. This recipe makes a lot so I froze half my batch. I shaped them into balls and lined them on a cookie sheet to freeze. Once they were frozen I wrapped them in wax paper and sealed them in a ziploc bag. I love having cookie balls ready to go whenever a cookie mood strikes. 

Source: Bake of Break

1 cup unsalted butter
3/4 cup brown sugar
3/4 cup granulated sugar
1 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
2 & 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 cups semi-sweet chocolate chunks or chips
2 cups coarsely chopped pecans, toasted

Place butter in a large microwave safe bowl. Microwave until melted, about 1 minute. Add both sugars to melted butter and stir until combined. Add salt, vanilla, and eggs, stirring until smooth. Stir in flour, baking soda, and baking powder until just combined and a soft dough forms. Fold in chocolate and pecans.

Scoop dough in desired cookie size onto lined baking sheets. Refrigerate until firm, about 30-45 minutes, depending on the size of the cookies. Leave room between cookies for some spreading.
Preheat oven to 350°. Bake cookies until golden around the edges but a little soft in the center. Baking time will vary depending on the size of the cookies. Smaller cookies (2-inch diameter) bake for 13-15 minutes. Larger cookies may require up to 18 minutes.

Cool on baking sheets on wire racks for a few minutes. Then, transfer from baking sheets to wire racks to cool completely. Makes about 48 2-inch cookies.

What kind of cookie recipes would you like to see around here?

Nantucket Peanut Butter Cookies

I dropped my laptop yesterday.

I was moving it from the kitchen counter to the floor so that I could do my Jillian Michaels DVD. I guess it was not a day for exercise. I sat there praying it would be okay (we all drop our laptops occasionally, right?) but when I opened it back up all I had was a gray screen. I'm very depressed. Lucky the hubbs had just come home and was able to console me and promised to get it fixed. I'll be using his laptop in the meantime. I feel so lost without my bookmarks and food pictures!

Anywho. You didn't come here for a pity party. You came here for some cookies.

I baked these for a special reason. My best friend back home is turning 25 this weekend. The big two five! We are getting so old. We've known each other for fourteen years. We met in the sixth grade when we both had long frizzy hair and spent countless hours on the phone talking about boys and complaining about our crazy strict parents. Good times, good times.

She's getting pampered and heading on a cruise to the Bahamas to celebrate. So, naturally, I baked her some cookies. To take with her. Or to eat on her own. Whichever! I hope you have a great time love, you deserve it. Drink up those pina colada's and strawberry daiquiris for me! But let's make it virgin. :)

Source: Recipe of the Week: Cookies by Sally Sampson
Yield: About 3 dozen cookies

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup peanut butter (I used creamy)
1/2 cup white sugar, plus additional for rolling
1/2 cup light brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 1/2 cups all purpose white flour
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
Semi-sweet chocolate chips (optional but recommended)

Preheat the oven to 375. Line a cookie sheet with parchment paper.

Place the butter, peanut butter and sugars in a bowl of a mixer fitted with the paddle attachment and mix until smooth and creamy (we all know I don't have a mixer so I use my hand mixer). Add the egg and vanilla, mixing well. Add the remaining ingredients and mix until everything is well incorporated.

To form the cookies, break off small pieces and roll into 1 inch balls. Roll the balls in the sugar and place 2 inches apart on the cookie sheet. Using the tines of a fork, push down gently until you have made a crisscross pattern on top. Be careful not to press too hard, as they get flat while baking. Transfer to the oven and bake until the cookies begin to brown at the edges, about 10 to 12 minutes. Cool on the cookie sheet for 2 to 3 minutes and then transfer to a wire rack. Let the cookie sheet cool completely between batches and repeat with remaining dough.

Have you ever not been able to use your laptop for one time or another? Isn't it horrible! We are so dependent on technology..

I'd Like to Make...

It's been awhile since I've done one of these posts. Even with all the food I ate yesterday, I am craving all sorts of new things.

Mini Kisses Coconut Macaroon Bars

 These remind me of the Samoa bars I made nearly every week last summer. With summer around the corner (hopefully), these bars would be a perfect thing to try.

Mushroom Risotto

Oh, yes. I love me some risotto. I've only made lemon risotto, I really want to try this one out!

Glazed Lemon Cookies

Have I told you that I've started drinking tea?? It's a new discovery. These cookies would be perfect with a cup!

Tiramisu French Toast

Okay seriously, when have you ever seen a creation like this! Insane, I tell you, but brilliant.

Incredible Chocolate Cake

I adore the pink frosting, but this cake looks divine! I've got a birthday coming up...

Frozen Chocolate Peanut Butter Pie

Another treat I want to make in the summer. I think it would be perfect at a barbecue. 

I realize there is a lack of dinner/actual food/substance material. But what can I say, I am a sucker for sweets. My dentist hates me. What have you bookmarked lately? 

Peanut Butter Snickers Cookies

I met the hubby when I was fourteen years old. At the time I wasn't allowed to date so I only saw him within the school's concrete walls. When I was finally able to officially "date" him, I was invited over to his house for a family barbecue. I met his Mom, Dad, Grandmother, Aunt and Uncle, and his two sisters. At the time his sisters were 7 and 9. This week they turned 14 and 17- they so happen to have their birthdays within the same week.

Since we weren't able to share in the celebrations, I wanted to do something special. Something involving food. Something with chocolate...

I'm glad my sister-in-laws and I share a love of sweets. I knew I wanted to make these Peanut Butter Snickers Cookies for them as soon as I laid eyes on them. And these Chocolate Thumbprint Cookies...you know I'll take any excuse to buy sprinkles.

We made a lot of cookies. I must tell you that this was a joint effort- the hubbs really wanted to help so he took a break from studying to roll up his sleeves and get busy in the kitchen. The sprinkles made him happy. As well as the Snickers.

I stuffed them as carefully as I could into their boxes, lining them with pretty tissue paper and parchment paper.

And I just had to wrap them. With a bow on top. I don't care how old you are, on your birthday, you deserve a bow. 

Source: Brown-Eyed Baker

1 1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder
1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup creamy peanut butter
3/4 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1 1/2cups chopped Snickers candy bars (about 4 regular size bars)
3/4 cup milk chocolate chips

Preheat oven to 350 degrees F. Line a two baking sheets with parchment paper or silicone baking mats. Set aside. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In the bowl of a stand mixer, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix until combined. Add the milk and the vanilla extract and mix again. Add the flour mixture and beat until flour disappears. Stir in the chopped Snickers and chocolate chips.

Drop by heaping tablespoons onto the prepared baking sheets. (I weighed mine out to about 2 ounces of dough per cookie.) Gently flatten each cookie ball with the palm of your hand. Bake for 10-11 minutes, or until cookies are slightly brown on the edges. Cool the cookies on the baking sheets for about 5 to 10 minutes, then remove to a rack to cool completely. Store in an airtight container at room temperature.

Happy Birthday Ladies!! I hope you enjoy your goodies.