Chocolate Peppermint Cookies

The other day Katie came over to bake cookies for her cookie exchange. We didn't have a recipe in mind, so she looked through a magazine and found a chocolatey chunk one, which we altered a bit by adding salt and espresso powder to it. I took that recipe and tossed in Andes peppermint chips to make cookies for a Christmas party that we went to the other night. Needless to say, they were a big hit. Three dozen cookies were gone in a matter of minutes. If you can't find the peppermint chips, you can crush up Andes peppermint thins, Andes creme de menthe thins, peppermint bark, or even add Guittard green mint chips.

Chocolate Peppermint Cookies
Ingredients 
1 c. butter (2 sticks), softened
¾ c. granulated sugar
¾ c. packed brown sugar
1 tsp. baking soda
2 eggs
1 tsp. vanilla
¼ tsp. salt
¼ tsp. espresso powder
2 c. all-purpose flour
¼ c. unsweetened chocolate, melted and cooled
¼ c. unsweetened cocoa powder
½ c. white chocolate chips
½ c. semi-sweet chocolate chips
½ c. Ande's peppermint chips

DIRECTIONS:
1. Preheat oven to 375° F.
2. In a large mixing bowl, beat butter on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, and baking soda. Beat until combined, scraping sides of bowl occasionally.
3. Beat in eggs, vanilla, salt, cocoa powder and espresso powder.
4. Add melted chocolate, then flour. Mix until combined. Stir in chocolate chips.
5. Drop dough on to ungreased cookie sheet in 1 ½ “ balls.
6. Bake for 8 to 10 minutes or until the edges are crisp. Remove from oven and let cool on sheet for 5 minutes. Transfer to a wire rack and let cool completely.
7. To store: layer cookies between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days. (makes 36 cookies)

Bakery Style Chocolate Chip Cookies

Yesterday I was looking for a treat to make for my Cub Scouts. I didn't have a lot of time and I wanted to make something that even the pickiest eaters would like, so I turned to Pinterest. I've been seeing this recipe pop up on pinboards almost every day with the title "secret ingredient, you'll never guess!" Well, I checked out the recipe, read the reviews and decided to give it a try. And guess what? They're REALLY good!!! Stephen said they tasted like bakery cookies, hence the title :) I had no idea that cornstarch was even used in baked goods, but it worked wonders. I altered the recipe slightly, here is my version:

Bakery Style Chocolate Chip Cookies

Ingredients

3/4 c. unsalted butter, softened

3/4 c. brown sugar

1/4 c. granulated sugar

1 egg

1 1/2 tsp. vanilla extract

2 c. all-purpose flour

2 tsp. cornstarch

1 tsp. baking soda

1/2 tsp. salt

3/4 c. semi-sweet chocolate chips

1/4 c. semi-sweet mini morsel chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees F.

2. In the bowl of a stand mixer, cream butter and sugars. Add vanilla and egg, mix until incorporated.

3. In a separate mixing bowl, sift flour, cornstarch, baking soda and salt. Mix in dry ingredients, one cup at a time, until smooth. 

4. Add chocolate chips, fold in.

5. Place cookies on sheet using a standard scoop. Bake for 8-10 minutes or until edges are golden brown. (Since I made giant cookies I used 2 scoops of dough, patted them together, put 6 on a sheet, and baked them for 14 minutes).

6. Remove from oven and let cool on sheet for 5 minutes before transferring to a wire rack to cool completely. 

Adapted from Anna Olson- Chocolate Chip Cookies | Makes approximately 2 dozen

Cookie dough 101

Usually I have two plain dough recipes that I turn to when I make cookies. One is my mom's "Mrs. Fields" recipe (which includes oats) and the other is Stephen's mom's "Toll House" recipe. But the other day I made cookies for Stephen before he got home from school and used a new recipe. It produced cookies that were was thick, chewy and delicious. It does however, require a little more attention during the baking process, but I think overall it's a really great addition to my collection- not to mention it's the perfect base for any type of cookie, whether it be your standard chocolate chip or mini M&M and toffee butterscotch.

Thick and Chewy Cookie Dough
Ingredients
2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
12 tbsp. unsalted butter, room temperature (1 1/2 sticks)
1 c. brown sugar
1/2 c. granulated sugar
1 large egg, plus 1 egg yolk
2 tsp. vanilla

DIRECTIONS:
1. Preheat oven to 325 degrees and line 2 cookie sheets with parchment paper.
2. Whisk flour, salt and baking soda together in a medium bowl, set aside.
3. In a large mixing bowl, cream butter and sugars together until thoroughly combined. Beat in yolk, then egg. Add vanilla and continue to beat until combined.
4. On low speed, add dry ingredients a little at a time until combined.
5. Stir in mix-ins (chips, candies, nuts etc.)
6. Scoop onto lined baking sheet and place in oven. Halfway through baking (7 or 8 minutes) rotate sheet. Set time for 7 more minutes. Remove cookies once edges are golden brown and centers are soft and puffy. Do not over bake.  [total baking time will range anywhere from 12-16 minutes because of slightly cooler oven temperature]
7. Let cookies cool on sheet for 5 minutes. Transfer to wire rack to cool completely.

(recipe adapted from Baking Illustrated)

Peanut Butter and Honey Crinkles

The other day I was craving peanut butter, and when I came across this recipe I just couldn't help myself. I thought, honey, in cookies? They taste just like a peanut butter and honey sandwich- sweet, soft and full of peanut flavor. If you're not totally convinced you'll absolutely love these, or don't think you'll ever be able to eat 30 on you're own, just half the batch like I did. Also, usually I like to alter recipes and substitute or add ingredients, but this time I made them exactly as the recipe reads. They only thing I might add in the future would be chopped up Reese's chips.

His & Hers cookies

The other night Stephen and I wanted to make cookies, but we both wanted different things. So we decided to split the batter (we used the Nestle Toll House chocolate chip cookie recipe found on the back of the semi-sweet chocolate chip bag) and add our own mix-ins. I can't believe we haven't done this before... it seems like a no-brainer. He ended up with his favorite and I ended up with mine...

Triple chocolate cookies

Unfortunately the cheesecake I made the other night was more complicated than I thought. It turned out pretty well, just not how I expected. Instead of serving it, I made these cookies --->

Triple Chocolate Cookies
Ingredients
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. (2 sticks) butter (room temperature)
3/4 c. granulated sugar
3/4 c. packed brown sugar
1 1/2 tsp. vanilla
2 large eggs
1 1/4 c. semi-sweet chocolate chips
1/2  c. bittersweet chocolate chips
1/4 c. white chocolate chips

DIRECTIONS:
1. Preheat oven to 375 degrees.
2. Combine flour, baking soda and salt in mixing bowl.
3. Beat butter, granulated sugar, brown sugar and vanilla in a large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture.
4. Stir in chocolate morsels and then using a cookie scoop, place on an ungreased cookie sheet.
5. Bake for 9-11 minutes until cookies are golden brown. Allow to cool on sheet for 3 minutes, then transfer to wire cooling rack.

S'more Cookies (Stephen's Favorite)

Stephen's favorite cookies come from a little place in south Jordan, Utah. They're loaded with gooey marshmallows, chocolate chunks and pieces of graham crackers. We've been going through a little separation anxiety lately. You know, the kind you have when you move away from all of the restaurants and bakeries you once visited on a weekly basis. So in order to ease that anxiety, I've been searching for a s'more cookie recipe just like the one we love. I had no idea how hard it would be to find one, I don't think such a thing exists. I found bars, whoopie pies, moon pies... all sorts of creations, but nothing like the cookies we love. That left me with only one option- create my own. We hope you will enjoy them as much as we do!

Chocolate S'more Cookies
Ingredients
2 c. flour
1 c. sugar
1 c. brown sugar, packed
1 tsp. salt
1 tsp. baking powder
2 tsp. vanilla
2 eggs, beaten
1 c. (2 sticks) butter, softened
⅓ c. double-Dutch dark cocoa
8 oz. semi-sweet chocolate chips, melted
½ c. mini semisweet chocolate chips

Topping:
1 c. Nestle Toll House chocolate chunks
1 (10½ oz) bag of Jet-Puffed mini marshmallows
1 sleeve Nabisco or Honey Maid honey graham crackers, cut into small rectangles

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. In large mixing bowl cream sugars and butter for 1 minute. Add eggs, vanilla, cocoa powder, and melted chocolate. Beat.
3. In a separate mixing bowl combine flour, salt, baking powder. One cup at a time, add dry mixture to wet ingredients. Mix for 1 minute on medium speed. Remove bowl and fold in mini chocolate chips by hand.
4. Scoop cookies (1½" balls) onto ungreased cookie sheets and bake for 10-12 minutes, remove from oven.
5. Set oven to broil (high)
6. Begin to add toppings by sprinkling the chocolate chunks on top of each cookie, lightly pressing them in. Next, press in 3-4 graham cracker pieces into each cookie. Finally, sprinkle enough marshmallows on top to cover the majority of each cookie. Place back in oven and watch until marshmallows become puffy and golden brown. Remove and let cool on sheet for 3-5 minutes, then place on wire cooling racks.
Tip: Make one sheet at a time so that the cookies are still warm when pressing toppings in and so that they bake properly.
Stephen + Natalie | Makes approximately 24 cookies.

Banana cookies

I usually tend to stay away from chocolate recipes (except for brownies) because I prefer lighter or fruitier treats (I know... I must be crazy). For that reason, this recipe has always been one of my favorites. All I can say is that we never had to throw any of these away because they sat out too long or because no one would eat them. And really, who wouldn't eat them? They're soft, airy and packed full of that sweet banana flavor you'd get from banana bread, plus they're topped with a light vanilla frosting. Delicious, right?! Now you'll never have to wonder what to do with browning bananas or how you'll keep these cookies from going bad, because they're even better right out of the freezer!

Banana Cookies
Ingredients
2 large or 3 small overly ripe bananas
2 eggs
3 c. flour
1 c. granulated sugar
1/2 c. crisco shortening (I used butter flavored)
1/2 c. butter
1/2 c. buttermilk
1/2 tsp. lemon juice
1 tsp. vanilla
1 1/2. tsp. baking soda
1/2 tsp. salt

DIRECTIONS:
1. Mash bananas with fork until creamy and pour into large mixing bowl.
2. Add eggs, butter, shortening and sugar and mix until smooth. Then add buttermilk.
3. Add salt, baking soda and vanilla and lemon juice.
4. While stirring batter, add flour one cup at a time until completely incorporated. It is a very "wet" dough, so don't think you need to add more flour, it's ok the way it is.
5. Bake at 350 degrees on an ungreased cookie sheet for 10-12 minutes or until slightly golden brown. Let cool for 30 minutes before frosting.

Vanilla Frosting
Ingredients
1/4 stick of butter
1 tsp. vanilla
pinch of salt
3 tsp. milk
2-3 cups of confectioners sugar

DIRECTIONS:
1. Cream butter, vanilla and salt in medium size mixing bowl.
2. Add 2-3 cups of confectioners sugar and mix.
3. Slowly add mix one teaspoon at a time until you get the desired consistency (it should not be runny or thick, somewhere in between so it will hold on the cookies).
4. Frost cookies with knife and sprinkle with chopped walnuts or nuts of choice.

Lemonhead Cookies

I've talked a lot about Over The Top Cookies, so I thought I'd talk some more... only this time it'll be about a recipe I've duplicated. I've been searching for the perfect recipe for quite some time... and yes the lemon cookies I made last time were really good, but they weren't at all the same. This time though, I stumbled upon the one. There were a few changes I made, they'll be reflected in the recipe below. So try them out, you're going to love them!

Lemonhead Cookies
Ingredients
3 c. flour
1½ c. granulated sugar
1½ c. butter or Crico
2 large eggs
1 tsp. vanilla
2 tsp. lemon juice
1 tsp. baking soda
½ tsp. salt
Zest of 1 lemon
1 (8 oz.) bag of Lemonhead candies, crushed

Icing:
2 tsp. lemon juice
½ c. powdered sugar

DIRECTIONS:
1. Preheat oven to 350 degrees.
2. In a mixing bowl, cream sugar, eggs and butter (or shortening) together. Add lemon juice and vanilla extract. Beat for 1 minute.
3. Stir in salt, baking soda, flour (add flour one cup at a time), lemon zest, and crushed Lemonheads.
4. Roll dough into 1-inch balls, flatten and bake on a pan lined with parchment paper for 10-12 minutes.
5. Let cool on pan for 3 minutes.
6. Transfer to cooling racks and prepare glaze by whisking together powdered sugar and lemon juice. Add additional powdered sugar if necessary. Use a spoon to drizzle lightly over cookies. Let cool.
Stephen + Natalie | Makes approximately 3 dozen cookies

Valentine's Goodies

Rocky road, lemon squares and sugar cookies for my co-workers :)