S’mores Chocolate Chip Cookies

Happy National S’mores Day! This year to commemorate the day I decided to make S’mores Chocolate Chip Cookies. Now quite a few years ago I made a S’mores Stuffed Chocolate Chip Cookie – this was before I was aware of this celebratory day for this campfire staple – and it was exactly as the name suggests, an actual s’more (marshmallow, chocolate and graham cracker) baked into the center of a chocolate chip cookie. For these cookies today the ingredients for a s’more are incorporated into the cookie. The graham crackers are crushed and whisked together with the flour and cocoa powder while the marshmallows and milk chocolate chips are folded into the cookie dough once all of the other ingredients have been mixed and combined.

The resulting cookie is one that’s perfectly chocolatey, a little gooey thanks to the marshmallows and has a hint of graham cracker.

S'mores Chocolate Chip Cookies

  • Servings: 30 cookies
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Ingredients:

1 cup mini marshmallows

1 cup flour

1 cup crushed graham cracker crumbs

1/2 cup dark cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup sugar

1/2 cup light brown sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups milk chocolate chips

 

Directions:

Prep baking sheets with parchment paper and set aside.

The night before you make the cookies place the marshmallows in a bowl and leave on the counter uncovered. This will “age” the marshmallows and help them keep their shape while baking.

In a large bowl whisk together the flour, graham cracker crumbs, cocoa powder, baking powder and salt. Set aside.

Using a hand or stand mixer, cream together the butter and sugars until light. Add the eggs and vanilla extract and beat until fluffy.

Slowly add the flour mixtures, scraping the sides of the bowl as necessary. Once the ingredients are full incorporate stop mixing. Fold in the chocolate chips and the marshmallows.

Using a cookie scoop form the dough into balls and place on the prepared cookie sheets, leaving room for spreading. Chill the dough on the cookie sheets in the refrigerator for at least an hour.

Preheat the oven to 350 F and baking the cookies for 12-15 minutes. The cookies will be set on the outside and soft in the middle.

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

Recipe modified from Food52

Bunny Hug Cookies

Still looking for something fun and simple to bake for Easter… These Bunny Hug Cookies are quick, easy and adorable. You’ll need three things to make them – sugar cookie dough (use your favorite recipe or go the short-cut route like I did and use a store bought prepackaged mix), Cadbury Mini Eggs and a gingerbread man cookie cutter. You may be scratching your head on that last one, but, I’ll get to that in a few.

Since I opted to use store bought, more specifically Betty Crocker’s Sugar Cookie Mix, I didn’t have to wait for the dough to chill in the refrigerator as is necessary with most sugar cookie recipes made from scratch. So, once the dough came together I rolled it out on a lightly floured surface and cut out the bunny shape. Here’s the trick to using a gingerbread man cookie cutter to cut out a bunny, hold it upside down. The legs are then the bunny’s ears, while the gingerbread man’s head becomes the bunny’s body and the arms, well, they are still the arms on the bunny.

Once you cut out all of your cookies transfer them to a parchment lined baking sheet and place a Cadbury Mini Egg in the center of the cookie between the arms and gently wrap the arms around the egg, the arms won’t completely wrap around the egg. Lightly press the dough onto the egg so it can stick. Don’t worry if the dough slightly tears when you fold up the arms. Once you bake the cookies it will be fine. Use a toothpick to poke eyes and a nose and then bake the cookies in a 350 F (anything higher and the Cadbury eggs will crack miserably) for about 8 -10 minutes, or until the cookies are lightly golden around the edge. Let the cookies rest on the pan for 2 minutes before transferring them to a wire rack to cool completely. If you find that the nose and eyes have disappeared while baking use the toothpick once again to redefine them while the cookies are still warm.

And there you have it… Bunny Hug Cookies!

 

Key Lime Pie Thumbprints

Thumbprint cookies… A versatile cookie that traditionally has a shortbread base and an indent in the center filled with jam, chocolate, dulce de leche, or for today’s cookie, a key lime chocolate filling. Don’t worry its white chocolate, not semi or milk chocolate. I definitely don’t think these cookies would be as appetizing if key lime juice was mixed in with either of those chocolates. Somehow I think the key lime flavor would be lost. Now, as a filling for a truffle I think it would be perfect. I may have had one or two of those before so I am speaking from experience.

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I have a friend who has all of a sudden fallen in love with Key Lime Pie. I’ve been making it for a few years now but all of a sudden when I made it last year it was like he was eating it for the first time. And when I asked some friends what cookies they wanted for Christmas last year (just over a month ago sounds so much better to say this early in the year) he suggested rugelach and a key lime pie. Which got me thinking of a key lime pie cookie since I wasn’t in the mood to make a pie (which I ultimately ended up making anyway.) So, I initially made the Key Lime Crinkles that were part of Cookie Palooza. While they were delicious, they lacked the key lime filling he enjoys so I knew I would have to try these thumbprints instead and I am happy to say that these were a hit with everyone who tried them. A cookie that will definitely be in my cookie rotation. Thanks to the graham cracker crumbs in the base of the cookie this is almost like enjoying a piece of key lime pie, but, in a bite size grab and go form. And while the key lime flavor is apparent in the filling I could imagine adding another tablespoon or so would kick it up even more.

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Key Lime Pie Thumbprints

  • Servings: 40 cookies
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Ingredients:

Cookies:

1 cup unsalted butter, at room temperature

1/3 cup sugar

1/3 cup light brown sugar

1 teaspoon vanilla extract

1 large egg yolk

2 cups flour

1/2 cup graham cracker crumbs (4 graham crackers)

2 teaspoons cornstarch

1/2 teaspoon salt

 

Filling:

1 cup white chocolate chips

1/2 cup sweetened condensed milk

3 tablespoons key lime juice

2 teaspoons lime zest (1 lime)

 

Directions:

Line cookie sheets with parchment paper.

Combine the butter and sugars in a large bowl and beat on medium speed until creamy.

Switch the mixer to low and add in the egg yolk and vanilla extract and continue mixing until well combined, scraping the sides of the bowl as necessary.

In a separate bowl which together the flour, graham cracker crumbs, cornstarch and salt.

Gradually add the flour mixture to the butter mixture, mixing until the ingredients are incorporated. Scraping the sides of the bowl as necessary.

Scoop 2 teaspoons of the dough and roll into a smooth ball and place on the prepared cookie sheets about an inch apart. (Using a standard cookie scoop I scooped the dough and then divided the dough in half to get the 2 teaspoon amount)

Using the back of a rounded teaspoon gently press an indent in the center of each ball. I have tried using my thumb for this step, but, have found that a teaspoon produces a much better circular shape.

Chill the dough in the freezer for at least 30 minutes. Freezing the dough prevents the cookie from spreading too much while baking giving you more room for your filling.

Preheat the oven to 350 F.

Bake the cookies for 10-11 minutes. Immediately after removing the cookie from the oven press the teaspoon into the indent once again to redefine it. Let the cookies cool completely on the sheets before filling them.

To make the filling… Combine the chocolate chips, condensed milk and key lime juice in a small saucepan and cook over medium-low heat. Stir frequently until the chocolate chips have melted and the ingredients are well combined. Stir in the lime zest and continue stirring until the mixture begins to boil. Reduce the heat to low and using a teaspoon spoon the filling into the cookies.

Allow the filling to cool and set before serving. When storing the cookies, keep in mind that the filling may remain a bit tacky. Store in an airtight container at room temperature.

Recipe from Sugar Spun Run

Chocolate Truffle Cookies

Are you all set for Christmas? Are your gifts wrapped? Cards in the mail? Cookies baked? Or, are you looking for just one more treat to make? If so, you should try these Chocolate Truffle Cookies.  They are chocolaty without being overly sweet thanks to the addition of unsweetened chocolate, which helps to offset the sweetness of the semi-sweet chocolate and sugar.

One thing you will definitely need to make these cookies is time. Once the batter is made it needs to be refrigerated for at least 3 hours so it can become firm enough to handle, but, it’s worth the time. The final result is a cookie similar to a truffle, firm on the outside and soft on the inside.

These cookies were part of a box of treats I mailed to a friend. Included in the box were the Chocolate Covered Pretzels and Candied Nuts I posted about earlier this week. Also included were Peanut Butter Blossoms. All wonderful homemade treats to gift to anyone on your list and can easily be made this last weekend before Christmas.

 

Chocolate Truffle Cookies

Ingredients:

12oz. bag of semi-sweet chocolate chips

4 oz. unsweetened chocolate, chopped

1/3 cup unsalted butter, cubed

1 cup sugar

3 large eggs

1 1/2 teaspoons pure vanilla extract

1/2 cup flour

2 tablespoons cocoa powder

1/4 teaspoon baking powder

1/4 teaspoon salt

Confectioners’ sugar for dusting (optional)

 

Directions:

In a microwave, melt 1 cup of the chocolate chips, unsweetened chocolate and butter; stir until smooth and let cool for 10 minutes.

In a large bowl beat the sugar and eggs on medium speed until well blended. Beat in the cooled chocolate mixture and vanilla extract.

In a separate bowl whisk together the flour, cocoa, baking powder and salt. Gradually beat this into the chocolate mixture. Once fully incorporated stir in the remaining chocolate chips.  Cover and refrigerate for at least 3 hours.

Preheat the oven to 350 F and line 2 baking sheets with parchment paper. Using a cookie scoop, scoop the dough (it will be quite firm) and then roll into a ball and place on the prepared baking sheet. Bake for 10-12 minutes, until cookies have puffed and are set. Cool on the pan for 3 minutes and then transfer to a wire rack to cool completely. Dust with confectioners’ sugar, if using.

Recipe from Taste of Home

Freezing Cookie Dough

I knew I would be pressed for time this year when it came to baking cookies for Christmas, so, I decided to do something I’ve never done before and was always skeptical of doing… freezing cookie dough. I normally have a good day or two to bake, but, the way things are falling this year I am only going to have one good full day to bake all of my cookies and I just knew that it wouldn’t be enough time due to the fact that I have a few other things to take care of that day as well. So, currently there are about 6 or 7 different batches of drop cookies in my freezer along with the dough for these Checkerboard Cookies . And, there is also a batch of Gingerbread People ready to be popped in the oven. I also went out and purchased some extra-large baking sheets. I am sure you have seen them, the Wilton Mega-Sized Baking Sheet. As you can tell, I am serious about baking these cookies in record time.

So, let’s talk about freezing cookie dough. Were or are some of you skeptical like me about it? Or, is it something you have been doing for years and are shocked to read my apprehension about it? The best cookies to freeze are drop cookies and slice and bake cookies. You can also freeze the dough for roll out cookies (sugar cookies, gingerbread people, etc.), but, I would suggest rolling out the dough and cutting it into your desired shapes first and then freezing it. That’s exactly what I did with the Gingerbread ones. Using a freezer-safe container, I lined it with two pieces of plastic wrap lengthwise and widthwise leaving a few inches of overhang. I layered the cookies in the containers making sure they were flat and placed a piece of parchment paper between each layer and on the top layer. Once filled, I wrapped the plastic wrap over the top layer making sure to press out any air. Topped the container with the cover and placed it in the freezer. You could freeze the entire disk of dough as well, but, I personally think that the time spent waiting for it to defrost would be better spent just making the dough to use immediately. My plan for these is to let them thaw a little and then press mini M&M’s into them before baking and then ultimately decorating them with royal icing.

 

Back to the drop cookies and slice and bake variety…. For the drop cookies I simply made the dough, rolled the dough into balls (scooping it with a cookie scoop) and then placed it on a baking sheet. Since the dough was going in the freezer and not in the oven I was able to place the dough really close together on the baking sheet. I just made sure none of them were touching which could ultimately lead to them freezing together. I then placed the sheet in the freezer for a few hours until the dough was thoroughly frozen. Once frozen, I transferred the dough to a freezer-safe plastic zip bag. I labeled the outside of the bag with the type of cookie it was. Since I wasn’t planning on leaving it in the freezer too long I opted not to include the date, oven temperature and baking time on the bag as well. The suggested length of time for leaving dough in the freezer is 3 months. I actually baked a batch of one of the cookies this weekend and I am happy to say it was a success. To bake them, I placed the dough on a parchment lined baking sheet 1 to 2 inches apart and increase the suggested baking time by 1 to 2 minutes to account for the dough being frozen. The cookies baked perfectly and tasted like I had just made the dough that morning. That’s really what my fear was (and still is to a certain extent), that the cookies will somehow have a weird flavor from the dough being frozen.

 

For the slice and bake cookies, you can follow your directions and form the dough into a log, wrap it in a few layers of plastic wrap, place it in a freezer-safe bag that has been labeled and then freeze it. It’s not necessary to refrigerate the dough prior to freezing as most slice and bake cookies require prior to slicing. To bake these cookies, let the dough sit at room temperature unwrapped for 10 to 15 minutes. The dough should feel cold to the touch, but soft enough that you will be able to slice it. Slice and bake per the directions, once again adding an additional minute or two to the time.

Since my test batch was a success I am little less unnerved by the process. Fingers crossed I will still be singing high praises come Sunday when I bake quite a few more batches.

Cookie Palooza: Key Lime Crinkles

How about some crinkles for Mr. Kringle? Sorry for corniness, but, I couldn’t resist. While crinkles are customarily a chocolate cookie I decided to switch things up a bit and bring you Key Lime Crinkles for the last cookie of Cookie Palooza week. And in case you didn’t know, crinkles are a drop cookie that is rolled in confectioners’ sugar prior to baking. The sugar draws moisture out of the cookie while it’s baking allowing the cookie to crack and dry out. Leaving the exterior of the cookie with a bit of a crust and the interior soft and yummy. This key lime version is a great cookie for someone who wants something sweet but not with all the decadence of chocolate.

The search for these cookies came about because I recently asked some friends what cookie they wanted for Christmas and one friend said rugelach and a key lime pie. So, I started searching for key lime cookies since I wasn’t planning on making a pie during my weekend of cookie baking in a few weeks. The first cookie I came across was a thumbprint cookie that actually has a key lime filling, I was all set to make that one for Christmas and then I came across this recipe and decided that I would share this recipe with you as my final cookie for Cookie Palooza week. While I normally share a no-bake cookie as my final cookie, I just couldn’t find one this year that I liked 100%. My friend who wants the key lime pie tried these and he said that while they are good and they do have the key lime flavor he likes, he was hoping for a key lime filling, a la the aforementioned thumbprint cookie. So, I will be making the pie after all since that is quicker and easier than the cookies.

It may be hard to find key limes this time of year, so, you can use bottled key lime juice. I usually find this key lime juice in the baking aisle of my supermarket. This is the same juice I use to make my key lime pie when I am short on time to squeeze key limes, or they are not available at my supermarket. In all honesty, I’ve made key lime pie with fresh limes and with this juice and the taste is exactly the same. And if all else fails, you can use regular limes. I actually used the zest of a regular lime in this recipe. And speaking of zest, if you want more of a lime flavor I suggest adding in more zest. I would avoid adding in more lime juice as that will alter the consistency of your dough.

I hope you’ve enjoyed Cookie Palooza 2018 as much as I enjoyed baking the cookies and bringing you the recipes. Check back next week for Holiday Cake Week. I’ve also got some other Holiday treats hitting the blog soon as well… Chocolate Covered Pretzels, Slow Cooker Spiced Nuts (they are really Candied Nuts) and a Chocolate Truffle Cookie (which I initially was thinking would be cookie #5 for this week).

 

Key Lime Crinkles

  • Servings: 30 cookies
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Ingredients:

2 1/2 cups flour

1 teaspoon baking powder

1 teaspoon key lime zest

1/2 teaspoon salt

1 stick unsalted butter, at room temperature

1 1/4 cups granulated sugar

2 large eggs

1 tablespoon key lime juice

1/2 cup confectioners’ sugar, sifted

Directions:

In a medium bowl whisk together the flour, baking powder, zest and salt.

In a large bowl combine the butter and sugar and beat with an electric mixer on medium speed until light and fluffy. Add the eggs, one at a time, mixing well after each one. Mix in the lime juice.

With the mixer on low speed, gradually add the flour mixture to the butter mixture and beat until just combined. Cover the dough and refrigerate for 30 minutes.

Preheat the oven to 350 F. Line two baking sheets with parchment paper. Place the confectioners’ sugar in a small bowl.

One chilled, use a cookie scoop to scoop the dough and roll into balls and then roll in the confectioners’ sugar. Place on the prepared baking sheets and bake for 15 to 18 minutes, or until the cookie begin to brown along the edges.

Cool on the pans for 5 minutes and then transfer to a wire rack to cool completely.

Recipe from Bake or Break

Cookie Palooza: Cranberry Pecan Chocolate Chip Cookies

Welcome to day 4 of Cookie Palooza. Today’s cookie is basically a kitchen sink cookie. Don’t worry, there are no food scraps in this cookie, but, there are a bunch of add-ins, hence the kitchen sink analogy. There are pecans, dried cranberries, semi-sweet chocolate chips, milk chocolate chips, oatmeal and coconut. And while I know many people are not a fan of coconut (it seems people either love it or hate it) don’t fear, this cookie does not have a coconut flavor. The coconut adds texture to the cookie. And I am sure I may have lost some of you already as I know people are not always fond of a cookie with texture, especially a cookie like this that already has so much going on, but, trust me, all of the ingredients work so well together you will forget that there may be an ingredient or two you don’t like. Unless you have an allergy to one of them of course.

I got this recipe from Food Network’s 50 Chocolate Chip Cookies, and while there were quite a few among those 50 that sounded yummy I opted to make this one because it reminded me of another cookie I like to make around the holidays, a White Chocolate Chip Cranberry Cookie, that I just realized I have never posted about. I’ll have to do that this holiday season as I am sure I will be making it again. Something I did realize though going through some old posts, I need to stop taking pictures at night. Unfortunately I do a lot of baking at night, but, I will have to refrain from taking picture then because they just do not post well.

The recipe called for 1/4 cupfuls of dough (about an ice cream scoop size) to make about 10 cookies, I opted to use a cookie scoop to make mine. Which yielded about 30 cookies. A nice amount to gift or to have on hand for a holiday guests.

 

 

Cranberry Pecan Chocolate Chip Cookies

Ingredients:

1 1/2 cups flour

3/4 teaspoon baking soda

1/2 teaspoon salt

10 tablespoons unsalted butter, at room temperature

1 cup brown sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

2/3 cup semi-sweet chocolate chips

2/3 cup milk chocolate chips

2/3 cup old fashioned oats

2/3 cup sweetened shredded coconut

2/3 cup dried cranberries

2/3 cup chopped pecans

 

Directions:

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

Whisk the flour, baking soda and salt together in a medium bowl and set aside.

In a large bowl beat the butter and sugar with a mixer on medium-high speed until light and fluffy. Beat in the egg and vanilla. Reduce the speed to low and beat in the flour mixture until just combined. Stir in the remaining ingredients.

Using a cookie scoop, drop the dough 2 inches apart on the prepared baking sheets. Bake for 12 to 15 minutes, until set around the edges. Let cool for 10 minutes on the cookie sheets then transfer to a wire rack to cool completely.

Recipe from Food Network