Cookie Butter Chocolate Chip Cookies

In my opinion you can never have too many chocolate chip cookie recipes. You need your basic one and then you need those “special” ones that have some fun ingredients that really make them stand out. I came across the recipe for these Cookie Butter Chocolate Chip Cookies in a recent issue of Food Network Magazine. Not only do they have cookie butter in the dough, but they also have sprinkles. I made them twice around the holidays using red, green and white sprinkles and just recently again for a friend and her family using rainbow sprinkles. Oh, and in case you are wondering, cookie butter is similar in consistency to peanut butter but is made with speculoos cookie crumbs, a fat, flour and sugar and it’s quite tasty.

To make the dough I whisked together my dry ingredients in one bowl and my wet ones in another. After combining them, I folded in the chocolate chips and sprinkles. The dough was quite soft so I refrigerated it for about 2 hours so it could firm up. Now, if you are thinking of freezing the dough to make it later, you could skip refrigerating it and scoop it out and place it on a wax-paper lined baking sheet and freeze until hard and then place the dough in resealable bags in the freezer until you are ready to bake it. You will just need to add a minute or two to the baking time.

Once the dough was firm I scooped and dropped it onto my prepared baking sheets and pressed some additional sprinkles into the dough before baking them. I believe you can never have too many sprinkles. Whenever I get vanilla soft serve in a cup I ask for sprinkles in the cup before the ice cream is added and then more sprinkles on top. Yum!

After removing the cookies from the oven, I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The rainbow sprinkles gave the cookies a nice fun look. With Valentine’s Day, St. Patrick’s Day and Easter just around the corner you could really customize these for each of those holidays or any other occasion.

Cookie Butter Chocolate Chip Cookies

  • Servings: 30 cookies
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Ingredients:

1 3/4 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

10 tablespoons unsalted butter, at room temperature

1/2 cup smooth cookie butter

1/2 cup light brown sugar

1/4 cup sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups semi-sweet chocolate chips

3 tablespoons sprinkles (or jimmies, not nonpareils), plus more for topping

Directions:

In a medium bowl whisk together the flour, baking soda and salt. In a large bowl, beat the butter, cookie butter and both sugars with a hand mixer on medium speed until light and fluffy. Beat in the eggs, 1 at a time, then beat in the vanilla extract. With the mixer on low beat in the flour mixture until just combined. Fold in the chocolate chips and sprinkles until combined and evenly distributed throughout the dough. Cover the bowl and refrigerate for 1 to 2 hours, until the dough is slightly firm, but still easily scoopable.

Preheat the oven to 350 F and line two baking sheets with parchment paper.

Using a standard cookie scoop, drop the dough onto the prepared baking sheets 2 inches apart. Press additional sprinkles onto the dough.

Bake in the preheated oven for 12 to 14 minutes, until the cookies are set around the edges, puffed, but still soft in the middle. Let cool on the sheets for 3 to 5 minutes until transferring to a wire rack to cool completely.

Store in an airtight container.

Recipe slightly modified from Food Network.

Cookie Palooza: Blueberry Crumb Cookies

I’ve saved my favorite cookie for last… A Blueberry Crumb Cookie. I got the idea for this cookie while baking one of my favorite summer desserts, a Blueberry Crumb Cake. Granted you can make it anytime of the year, but it tastes best when the blueberries are at their sweetest. Initially I was thinking of using fresh blueberries in the cookie, but for a few reasons I didn’t think it was the right move. I was concerned that some of the blueberries would be sour (not a good thing for a cookie), inevitably different sizes (you kind of want uniformity in a cookie) and that they might turn the cookies blue during baking. Since cookie dough is a lot thicker than cake batter, I thought that there was good chance of the blueberries being slightly decimated while folding them in. Thankfully I was able to find dried wild blueberries that eliminated all those concerns I had from using fresh ones.

For these cookies I made two mixtures… The cookie dough and the crumb topping.

Once both were ready, I rolled scoops of the dough in the crumb topping and then placed it on my baking sheets. And in case you are wondering, no, the crumb topping won’t burn and yes it will stick to the cookie even after baking.

And yes, the cookies will spread a bit while baking, but I don’t suggest refrigerating the cookie dough prior to scooping and rolling them in the crumb topping. You want the cookie dough to be slightly sticky so the crumb topping will adhere to it. And there’s no harm in a larger cookie. They don’t flatten and are slightly thick so it’s all good!

And I must say that while these cookies are delish the day they come out of the oven, the blueberry flavor gets stronger each day after so you may want to make these a day or two ahead of time and keep them stored in an airtight container prior to serving, sharing or giving. Because of this these cookies are the perfect cookie to mail to someone. They stay moist and the flavor only gets better.

I hope you have enjoyed this year’s Cookie Palooza and hopefully one, two or maybe all of these cookies will earn a spot on your cookie trays this holiday season!

Happy Holidays (and Happy Baking!)

Blueberry Crumb Cookies

  • Servings: 30 Cookies
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Ingredients:

For the Cookies:

1 stick unsalted butter, at room temperature

1/2 cup light brown sugar

2/3 cup sugar

2 large eggs

1 teaspoon lemon juice

1/4 cup sour cream

2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup dried blueberries*

For the Crumb Topping:

2 tablespoons sugar

2 tablespoons light brown sugar

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1/2 stick unsalted butter, melted

1/2 cup + 2 tablespoons flour

*I used dried wild blueberries from Trader Joe’s

Directions:

Preheat oven to 350 F. Line 2 baking sheets with parchment paper and set aside.

For the cookies: In a medium bowl whisk together the flour, baking soda and salt. Set aside.

In a large bowl beat together the butter and both sugars with a hand mixer on medium speed until light and fluffy. Add in the eggs one at a time and beat until just combined. Add in the lemon juice and sour cream and continue beating until well combined.

With the mixer on low add in the flour mixture. And then fold in the blueberries.

For the Crumb Topping: In a medium bowl whisk together both sugars, the cinnamon and nutmeg. Stir in the melted butter and then the flour. You may need to use your hands to really get the mixture combined well and to form the crumbs.

To make rolling the dough in the crumb topping easier (and less messy), first scoop the dough onto the prepared baking sheets, then roll in the crumb topping and then return to the baking sheets. Place the dough 2 inches apart.

Bake for 12-14 minutes, until the cookies are set and beginning to brown around the edges. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Store cookies in an airtight container.

Recipe first appeared on Bead Yarn Spatula.

Cookie Palooza: Brown Sugar Vanilla Cookies

Cookies are my least favorite dessert to photograph. Sometimes they just don’t look as appealing in a picture as they do in “real life.” As is the case with today’s Cookie Palooza cookie… Brown Sugar Vanilla Cookies. They taste great, but that’s just not coming across in the pictures since there are no add-ins to give the cookies dimension.

They are essentially a chocolate chip cookie without the chocolate chips. They get their flavor from, you guessed it, brown sugar and vanilla. While most chocolate chip cookie recipes call for using a combination of white and brown sugar which produces a cookie that is crispier, only using brown sugar in these cookies leaves you with a cookie that is chewier and denser. Something a little more comforting during these cold winter months. They are also the perfect cookie to make for anyone on your list who likes a simple cookie without much fuss.  

Brown Sugar Vanilla Cookies

  • Servings: 30 Cookies
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Ingredients:

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

2 sticks unsalted butter, at room temperature

1 1/2 cups light brown sugar

2 large eggs

2 tablespoons vanilla extract

Directions:

Preheat oven to 375 F. Line 2 baking sheets with parchment paper.

In a medium bowl whisk together the flour, baking soda and salt. Set aside.

In a large bowl, using a handheld mixer on medium speed, cream together the butter and sugar until light & fluffy. Beat in the eggs 1 at a time and then add in the vanilla extract.

With the mixer on low, add the flour mixture until combined. The dough will be very soft. Refrigerate for 30 minutes to firm up so the cookies won’t spread as much while baking.

Use a cookie a cookie scoop to drop the dough 2 inches apart on the prepared baking sheets. Bake for 9-11 minutes, until the edges of the cookies begin to brown. Cool 2 minutes on the baking sheets before transferring to a wire rack to cool completely.

Store in an airtight container.

Recipe first appeared on Bead Yarn & Spatula.

Cookie Palooza: Big Island Oatmeal Cookies

If you are dreaming of being somewhere warm during the colder months today’s Cookie Palooza cookie may help transport you there mentally. It’s an oatmeal cookie loaded with coconut, pineapples and macadamia nuts. All standard things you will find growing in Hawaii, hence the name, Big Island Oatmeal Cookies.

On my first attempt at making these cookies I used dried pineapple and I quickly learned that baking with dried pineapple is not like baking with dried cranberries or blueberries. The pineapple pieces dried out so instead of being chewy and adding flavor to the cookie they were a bit hard and had no flavor. On my second attempt I switched these things up and decided to use canned pineapple tidbits in pineapple juice that I drained. I also added in coconut extract to amp up the coconut flavor and opted not to chop the macadamia nuts. Also on my first attempt I chopped the macadamia nuts and they pretty much got decimated since they are so soft. When you bit into the cookie you really weren’t getting the crunch or taste of them.

So, with my tweaks, my cookies were perfectly loaded with pineapples, macadamia nuts and coconut in two forms. And the taste was exactly what I had hoped for. Not too sweet, the perfect amount of coconut flavor, a little crunch from the macadamia nuts and some added sweetness and taste from the pineapples. Also, because of the pineapples the cookies were incredibly moist. One of the reasons why it’s necessary to let them rest on the baking sheets for a few minutes before transferring them to a wire to cool completely.

While these cookies may not have any of the standard flavors of the holiday season, they will be a welcome addition to your holiday baking menu. Yes, peppermint, sugar cookies, chocolate, etc. are delicious, but a little something different is good as well.

Big Island Oatmeal Cookies

Ingredients:

3/4 cup unsalted butter, at room temperature

3/4 cup light brown sugar

3/4 cup sugar

2 eggs

1 teaspoon vanilla extract

1 teaspoon coconut extract

1 1/2 cups flour

3 cups old-fashioned oats

1 teaspoon baking soda

1/2 teaspoon salt

1 cup macadamia nuts

1 cup sweetened shredded coconut

1 cup pineapple tidbits in juice, drained

Directions:

Preheat oven to 350 F. Line 2 baking sheets with parchment paper.

In a medium bowl whisk together the flour, oats, baking soda and salt. Set aside.

In a large bowl cream together the butter and both sugars with a hand mixer on medium speed. Add the eggs, 1 at a time. Add the vanilla and coconut extract and beat until everything is well combine.

With the mixer on low add in the flour mixture.

Fold in the macadamia nuts, shredded coconut and pineapple tidbits.

Use a cookie scoop to drop the dough onto the prepared cookie sheets 2 inches apart. Bake in the preheated oven for 12-14 minutes, until the cookies are set, and the edges begin to brown.

Let the cookies cool on the baking sheets for 5 minutes and then transfer to a wire rack to cool completely.

Store in an airtight container.

Recipe first appeared on Bead Yarn & Spatula.

Cookie Palooza: Cranberry Pecan Cookies

While peppermint gets all the glory during this time of the year there are other flavors and ingredients that are reminiscent of the season. Cranberries for one. While the sweetened dried ones and the canned jellied version can be found in your supermarket year-round, it’s this time of the year when those fresh tart berries pop up in your grocery section. And while most nuts are popular around this time due to gift baskets, those roasted chestnuts and so forth it’s pecans that really make the rounds thanks to Pecan Pie.  So, I decided to combine the two – cranberries and pecans – for today’s Cookie Palooza cookie with a Cranberry Pecan Cookie that also has some chocolate in it.

These cookies are pretty straightforward to make. Start off by creaming together the butter and sugars, add the eggs and then the vanilla extract. Whisk the dry ingredients separately and then add it to the butter mixture and finally stir in the add-ins; the dried cranberries, chopped pecans and chocolate chips. If you like your cookies to be a little nuttier feel free to add in more pecans. And one thing I have started doing is refrigerating my cookie dough before scooping and baking. I didn’t want to struggle to scoop my dough, so I refrigerated it for only 30 minutes. Enough to get it chilled, but still soft enough to easily scoop with a cookie scoop.

These cookies are perfectly chocolaty, just the right amount of crunch thanks to the pecans and have a little tangy sweetness to them thanks to the cranberries. The perfection addition to any cookie platter this holiday season!

Cranberry Pecan Cookies

  • Servings: 36 Cookies
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Ingredients:

2 sticks unsalted butter, at room temperature

3/4 cup sugar

3/4 cup light brown sugar

2 large eggs

2 teaspoons vanilla extract

2 cups flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

1 cup chopped pecans, toasted

1 cup dried cranberries

Directions:

Preheat oven to 350 F. Line 2 baking sheets with parchment paper.

In a medium bowl whisk together the flour, cocoa powder, baking soda and salt. Set aside.

In a large bowl cream together the butter and both sugars with a hand mixer on medium speed until light and fluffy. Add the eggs 1 at a time and then the vanilla extract.

With the mixer on low add in the flour mixture and beat until just combined.

Add the chocolate chips, pecans and cranberries and beat until combined.

Refrigerate the dough for 30 minutes.

Use a cookie scoop to scoop the dough 2 inches apart on the prepared baking sheets.

Bake in the preheated oven for 13-15 minutes, until the cookies are set.

Transfer to a wire rack to cool completely.

Store in an airtight container.

Recipe first appeared on Bead Yarn Spatula

Cookie Palooza: Pumpkin Spice Chocolate Chip Cookies

Welcome to Cookie Palooza 2022 on Bead Yarn Spatula. I am quite excited this year because all the recipes I will be bringing you this week are original ones. To kick it off I am sharing a recipe that is perfect for all your pumpkin spice loving family and friends and for those that enjoy pumpkin even after the Fall season is long gone… A Pumpkin Spice Chocolate Chip Cookie.

I’ve been searching for a good pumpkin cookie recipe for a while now. Some I made tasted good, but the texture just wasn’t appealing to me. When pumpkin puree is added to any recipe it adds a lot of moisture to it. And if you add too much pumpkin puree to a dessert recipe that isn’t well balanced with other wet ingredients you end up with a very odd texture. As was the case with my first few tries of my Pumpkin Tiramisu Cake. So, how did I finally achieve a good pumpkin cookie recipe? To get these Pumpkin Spice Chocolate Chip cookies just right I started by using a cake mix as the base.

If you are wondering, cake mix cookies are an actual thing. It’s an easy way to make a red velvet, strawberry, lemon and /or carrot flavored cookie since those flavors are readily available in box cake mixes. While I am sure around this time of the year there are pumpkin cake mixes, I opted to use a yellow cake mix as my base and added some spices that are reminiscent to pumpkin pie spice (this is the recipe I used for the cake portion of my Bourbon Caramel Apple Upside Down Spice Cake) and to get real pumpkin flavor I added in a can of pumpkin puree. And that was it for my wet ingredients… no butter, eggs or anything else.

The result, a pumpkin cookie with just the right amount of spice and sweetness. And the perfect texture… Not too moist and nowhere near dry.

Pumpkin Spice Chocolate Chip Cookies

  • Servings: 30 Cookies
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Ingredients:

1 15.25oz. box of yellow cake mix

1 15oz. can pumpkin puree

2 teaspoons cinnamon

1 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon allspice

1/2 teaspoon ground cloves

1 teaspoon vanilla extract

1 1/4 cups semi-sweet chocolate chips

Directions:

Preheat oven to 350 F. Line 2 baking sheets with parchment paper.

In a large bowl whisk together the yellow cake mix with the spices. Add in the pumpkin puree and vanilla extract and stir to combine. Finally, stir in the chocolate chips.

Using a cookie scoop, scoop the dough onto the prepared baking sheets and bake in the preheated oven for 13-15 minutes. Cool the cookies 5 minutes on the baking sheets before transferring them to a wire rack to cool completely.

Store cookies in an airtight container.

Some notes:

-The dough will be soft, but there is no need to refrigerate it prior to baking. The cookies won’t spread much while baking.

-If you want a flatter cookie, after scooping the dough onto the baking sheets press them down slightly with a glass bottom sprayed with cooking spray.

Recipe first appeared on Bead Yarn Spatula.

Chocolate & Banana Chip Peanut Butter Cookies

While these cookies may sound like they have a lot going on they are essentially just a peanut butter chocolate chip cookie. And we all know that peanut butter and chocolate are a match made in heaven. I honestly didn’t get any banana flavor from the banana chips (nor did anyone else who tried them). What the banana chips did offer was an extra crunch to the cookie, which you also get from the peanuts added. If you are looking for that banana flavor though you could add a mashed banana to the dough. Next time I make these though I will be omitting the banana altogether. I honestly don’t think they need that extra layer of flavor.

Chocolate & Banana Chip Peanut Butter Cookies

  • Servings: 12 Large Cookies
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Ingredients:

1 cup peanut butter

3/4 cup sugar

1/2 cup light brown sugar

1 stick unsalted butter, at room temperature

1 large egg

2 teaspoons vanilla extract

1/3 cup flour

1 teaspoon Kosher salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup roasted & lightly salted peanuts, chopped (plus more for topping)

1/3 cup banana chips, chopped or 1 banana cut into 1/4-inch pieces*

1/3 cup semi-sweet chocolate chips (plus more for topping)

*Can omit to make a Peanut Butter Chocolate Chip Cookie

Directions:

Preheat the oven to 375 F. Line two baking sheets with parchment paper.

In large bowl, using a hand mixer on medium speed, cream together the peanut butter, both sugars and the butter until smooth. Add the egg and vanilla extract and continue beat until well combined. With the mixer on low add in the flour, salt, baking powder and baking soda until just combined. Add in the peanuts, banana chips / banana (if using) and chocolate chips and beat on low until combined.

Using an ice cream scoop (or 1/4 cup measuring cup) drop the dough on the prepared cookie sheets. Pat down the cookies to create 2-inch disks. The dough may be a little sticky. Sprinkle the tops of each cookie with additional chopped peanuts and semi-sweet chocolate chips.

Bake for 10-11, or until the edges are golden but the centers still soft. Let cookies cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

Store in an airtight container at room temperature.

Recipe from Christina Tosi

Cookie Palooza: Peppermint Hot Chocolate Cookies

I hope you have enjoyed this year’s Cookie Palooza. I’m closing it out with a cookie that is inspired by my favorite holiday beverage. While I’m not a coffee drinker, around this time of the year I make frequent visits to Starbucks to get a Peppermint Hot Chocolate. And while you can order one any time of the year, there’s just something extra special about it during the holidays. I love having one while I am running holiday errands or doing some Christmas shopping.

To get the flavors of a peppermint hot chocolate, I added peppermint extract to chocolate cookie dough. I baked the cookies for 10 minutes and then removed them from the oven and pressed a large marshmallow cut in half in the center. I then returned the cookies to the oven to bake for an additional 2 minutes. I opted to use one large marshmallow as opposed to the traditional mini ones used in hot chocolate so that I could press them in and get the cookies back in the oven quickly. When you remove them from the oven after the 2 minutes the marshmallows will be soft, but they will still be puffy, they will flatten a bit as the cookies cool though so don’t be tempted to press them down. I let them cool on the pan for about a minute before transferring them to a wire rack to cool completely.

Once the cookies were cool it was time to decorate them and amp up the peppermint hot chocolate flavor. I crushed peppermint candy (I used starlight mints, only because I couldn’t find candy canes) and melted semi-sweet chocolate chips in the microwave. I transferred the melted chocolate to a piping bag and snipped a small piece off the end. I drizzled each cookie with the melted chocolate and then sprinkled them with the crushed peppermint candy. I let the chocolate set for a few minutes and then popped the cookies in the refrigerator for about 10 minutes so it could set completely.

And I must say, these tasted spot on to my favorite holiday beverage!

Peppermint Hot Chocolate Cookies

  • Servings: 30 Cookies
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Ingredients:

2 cups flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup sugar

3/4 cup light brown sugar

2 sticks unsalted butter, at room temperature

2 large eggs

1 teaspoon vanilla extract

1 teaspoon peppermint extract

15 large marshmallows, cut in half

1 cup semi-sweet chocolate chips

1/2 cup crushed peppermint candy (either candy canes or starlight mints)

Directions:

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

In a medium bowl whisk together the flour, unsweetened cocoa powder, baking soda and salt.

In the bowl of a stand mixer or in a large bowl if using a hand mixer, beat both sugars and butter on medium speed until creamy. Add the eggs one at time, beating well after each addition. Then beat in both extracts.

With the mixer on low, add in the flour mixture and beat until combined.

Using a cookie scoop, drop the dough onto the prepared baking sheets 2 inches apart. Bake in the preheated oven for 10 minutes. Remove from the oven and press half of a marshmallow in the center of each cookie. Return to the oven for an additional 2 minutes.

Let the cookies cool on the pan for 1-2 minutes before transferring to a wire rack to cool completely.

Once the cookies are cooled, melt the chocolate chips in the microwave. Microwave for :30 second intervals, stirring between each, until the chocolate is smooth.

Transfer the melted chocolate to a piping bag or a resealable bag and snip off the end and drizzle the chocolate over the cookies and then sprinkle with the crushed peppermint candy. Let the chocolate set before enjoying or storing. You can place them in the refrigerator for 5-10 minutes to speed up the process.

Store in an airtight container.

Recipe first appeared on Bead Yarn & Spatula

Cookie Palooza: Browned Butter Spice Cookies

On this fourth day of Cookie Palooza I am bringing you a variation on the classic chocolate chip cookie. Now, I must say chocolate chip cookies are one of those baked goods that once you find your favorite recipe it becomes your go-to. I personally have two or three of them. A traditional chocolate chip cookie recipe and then two others that produce a nice twist on the classic. Today I am bringing you a version that some might say is nowhere near what a chocolate chip cookie should be… A Browned Butter Spice Cookie.  

Let’s talk about the flavors that go into this cookie. First, browned butter. To make browned butter you are cooking butter just beyond its melting point. This produces a nutty flavor that is just not possible to get by using softened butter. A word to the wise though, it’s best to cook the butter on medium-low heat and with a cover on your saucepan. Melted butter can pop and shoot-up pretty high and make quite the mess. Along with cinnamon, ginger and nutmeg there’s also a splash of spiced rum that really ups the ante for the spice in these cookies. If you don’t have spiced rum you could sub it with vanilla extract or regular rum and just add a little extra of each of the spices. Finally, dark chocolate chips. The dark chocolate is a nice balance to the spice in these cookies. Semi-sweet would just be too sweet and the flavors wouldn’t work well together.

As with the Gingersnaps from yesterday, the cookie dough for these cookies needed to be refrigerated prior to baking. I did the same thing again though. I rolled the dough into balls and then refrigerated them as opposed to refrigerating the entire bowl of cookie dough.

I then baked them in a 350 F preheated oven and then transferred them to a wire rack to cool completely.

The end result… A cookie with a nice balance of spice and sweetness.

Browned Butter Spice Cookies

  • Servings: About 2 dozen
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Ingredients:

1 stick unsalted butter, cubed

1 cup light brown sugar

1 large egg

1 tablespoon spiced rum

1 1/4 cups flour

1 1/2 teaspoons cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 cup dark chocolate chips

Directions:

Place butter in small saucepan and cover medium heat until golden brown, about 5-7 minutes. Let cool for a few minutes.

In a medium bowl whisk together the flour, cinnamon, baking soda, salt, ginger and nutmeg. Set aside.

Add cooled butter to a large bowl along with the brown sugar. Beat with a hand mixer on medium speed until blended. Add the egg and then the spiced rum. With the mixer on low, gradually add in the flour mixture until combined. Stir in the chocolate chips.

Line a baking sheet with waxed paper. Drop dough by rounded tablespoonfuls onto the prepared baking sheet. Cover with plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 350 F.

Line a baking sheet with parchment paper and placed refrigerated dough 2 inches apart. Baked for 10-12 minutes. Until cookies are set and bottoms are beginning to brown. Transfer to a wire rack to cool complete.

Store in an airtight container.

Recipe from Taste of Home

Cookie Palooza: Gingersnaps

There are quite a few flavors that are synonymous with the holidays… Peppermint, Eggnog, Cranberry, Pumpkin, and so forth. A few flavors – molasses, ginger, cloves, nutmeg and cinnamon – combine to create one of the most popular, gingerbread. For today’s Cookie Palooza recipe I am bringing you a variation on gingerbread cookies… Gingersnaps. So, what’s the difference between the two? Gingersnaps are dropped cookies that are crispy around the edges and chewy in the center whereas Gingerbread cookies are almost always shaped with cookie cutters after the dough is rolled out.

For these Gingersnaps, the dough needed to be refrigerated prior to baking. Refrigerating the dough helps to prevent the cookies from spreading too much while baking. I always find though that cookie dough is too hard to scoop once it has been refrigerated. So, I opted to shape tablespoonfuls of the dough into balls and place them on a parchment paper lined baking sheet prior to refrigerating. I let the dough chill for about 4 hours.

I then rolled the dough balls in sugar and placed them back on parchment lined baking sheets 2-inches apart…

And then baked them in a 350 F preheated oven for about 10 minutes. After letting the cookies cool on the pan for 2 minutes so they could set I then transferred them to a wire rack to cool completely.

The texture of these Gingersnaps was spot on. Crispy around the edges and chewy in the middle. And since the recipe is for a small batch (just shy of 2 dozen) you may want to double it to make sure you have enough to share or maybe some extra to make ice cream sandwiches.  

Love the flavor of gingerbread? Check out the recipes below for a Gingerbread Cake and your traditional Gingerbread Men. You could also use the cookie recipe to make your own Gingerbread House.

Gingerbread Cake

Gingerbread Men

Gingersnaps

  • Servings: About 2 Dozen
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Ingredients:

1/3 cup shortening

1/2 cup sugar

1 large egg, at room temperature

2 tablespoons molasses

1 cup flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1/8 teaspoon salt

Additional sugar to roll the cookie dough

Directions:

Line two baking sheets with parchment paper and set aside.

In a large bowl beat the shortening and sugar together using a hand mixer on medium speed until light and fluffy. Beat in the egg and the molasses.

In a medium bowl whisk together the flour, baking soda, cinnamon, cloves, ginger and salt.

With the mixer speed on low, gradually beat the flour mixture into the sugar mixture until incorporated.

Shape tablespoonfuls of the dough into balls and place on the prepared baking sheets 2-inches apart. Cover with plastic wrap and refrigerate for at least 4 hours.

Preheat the oven to 350 F. Scoop 1/4 cup of sugar into a small bowl. Roll each of the dough balls in the sugar and return to the baking sheets. Bake in the pre-heated oven for 8-10 minutes. Let the cookies cool on the baking sheets for 2 minutes before transferring to a wire rack to cool completely.

Store in an airtight container.

Recipe from Taste of Home

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