Tag Archives: cookies

Shortbread Cookies with Dark Chocolate and Sea Salt

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Do you like sweet and salty?  Then you will enjoy these cookies.  I made my favorite shortbread cookies … added some dark chocolate … then sprinkled a little sea salt on top.

If you would like step-by-step photos to make the shortbread cookie dough click here.

Make the cookie dough, roll and cut …  (This cutter is about 3″ … can you tell that it has had a long hard life and probably got smashed in a drawer at some point?)

Bake and cool the cookies.  Melt the chocolate and pour into a squeeze bottle, disposable decorating bag or even a heavy weight Ziploc type bag, and snip off a corner …

Squeeze the chocolate on the cookie …

Since this was the first time that I made these cookies, I used both fine and coarse sea salt.  I do prefer using the coarse salt … because it was easier for me to control and I like the look.  Sprinkle some salt on the melted chocolate …

Here is the recipe …

Shortbread Cookies with Dark Chocolate and Sea Salt

1 pound of butter (4 sticks)

2 cups powdered sugar

2 teaspoons vanilla

1/2 teaspoon salt

4 1/2 cups unbleached flour (or all-purpose)

1 cup melted dark chocolate

Sea Salt (I prefer coarse)

Cream together the butter, vanilla and sugar.  Add the flour and salt. Mix until blended.  Dough will be stiff.  If the dough is too soft, cover and refrigerate the dough for a few minutes.   At this point, the dough could be wrapped well and saved for future use.  It keeps for weeks in the fridge.  When you are ready to use it, remove from fridge and set it out until it softens enough to roll.

Roll the dough, on a lightly floured surface or between sheets of plastic wrap or parchment, to about 1/4 thick (or a little thinner).  Cut into desired shapes.  place on an ungreased cookie sheet, parchment paper or silicone baking mat.

Bake at 350° for 10-12 minutes.  Cool, drizzle chocolate on top and sprinkle with sea salt.

Makes about 3 dozen 3″ cookies.

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No-Bake Peanut Butter Butterscotch Crisp Cookies

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I found this recipe last week on Brown Eyed Baker.  I thought that I had everything in my pantry to make them … well, I had to make a slight change because I didn’t have enough peanuts.  But the good news is … this is a very versatile recipe.  Make changes to fit your needs … the original recipe from Smuckers called for chow mein noodles … but Rice Krispies are in this version.  I may use some Cheerios in my next batch!

I did store these in the fridge because of the heat.  Here is my slightly adapted recipe …

No-Bake Peanut Butter Butterscotch Crisp Cookies

1 3/4 cups peanut butter (creamy, chunky or a combo)

1 – 12 oz. package butterscotch chips

1 cup white chocolate chips

1/2 cup chopped salted peanuts

3 1/2 cups Rice Krispies cereal

1.  Line two baking sheets with waxed paper or parchment paper, set aside.

2.  In a medium-large saucepan combine the peanut butter, butterscotch chips and white chocolate chips over low heat, stirring occasionally until completely melted and smooth.

3.  Stir in the peanuts and Rice Krispies cereal.  Drop mounds onto the lined baking sheets.  Chill until set (freezer 5 minutes or refrigerator about 30 minutes).  Store in an airtight container at room temperature or in the refrigerator.

 Remember to enter my Cupcake Bracelet Giveaway.  The deadline is Thursday, September 8, midnight!

 

Cookies for the Queen of Hearts

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These shortbread cookies were made for a bridal tea with an “Alice in Wonderland” theme.  My niece, Brittney, is going to be a bridesmaid in a wedding and therefore helped organize a shower.  She wanted to make cookies … so “The Queen of Hearts” crown was our project.

We made my favorite shortbread cookies … for the recipe and directions click on “Cupcake Shortbread Cookies” on the right hand side of this screen.

After the cookies were baked and cooled we started decorating with royal icing.  I haven’t used royal icing in some time so I referred to http://www.sweetsugarbelle.com.     She has wonderful recipes and directions for royal icing.

First we outlined with black icing …

Then “flooded” with yellow icing …

Brittney did the decorating … she used pink disco dust, red heart candies and silver dragees (for decoration only) …

This is her creation …

The tea was last Saturday and the cookies were a big hit.

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Cheesecake Bars with Sugar Cookie Crust

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Summer time is birthday time for our family.  In a five-week span we celebrate the following birthdays … my hubby (the peanut butter addict), son #2, son #3, one nephew, one brother-in-law, one sister-in-law and mine!   My two sons’ birthdays are one day apart … not good planning on our part.  If we aren’t careful, we could suffer from birthday cake overload.  We have learned to have birthday dessert … not always cake.  This is one of those desserts!

Before we start … let me explain that I sometimes use mixes for cakes or brownies.  But, I always make cookies from scratch … never a mix … never ready made cookie dough … except for this recipe.  I have had this recipe for many years, it calls for ready made refrigerated sugar cookie dough.  After making these cheesecake bars several times, I thought it was silly to buy sugar cookie dough … so I made my own dough.  I don’t know why … but the cookies made with the ready made refrigerated dough won the contest.   I felt defeated … the Pillsbury Doughboy won … well, at least he’s cute!

I have altered the recipe to fit our family’s tastes … I live with picky people! Today we have one half blueberry and one half chocolate chip.

This is what you will need … sugar cookie dough, cream cheese, sugar, an egg, blueberry pie filling, chocolate chips and oil spray …

Spray a 9″ x 13″ pan … then press the room temperature sugar cookie dough on the bottom and slightly up the sides of the pan …

Beat the softened cream cheese and sugar in a bowl with an electric mixer …

Add the egg and beat until smooth …

It should look smooth like this … if you didn’t drop it on the floor like I did!  Good news … the mixer survived and it didn’t even crack a floor tile!

Spread the cream cheese mixture evenly over the crust …

Sprinkle chocolate chips over half of the pan to make Son #2 happy …

I can’t forget Son #3 … so dollop (that’s a technical term) blueberry pie filling on the other half …

Using a butter or dinner knife, swirl the pie filling with the cream cheese and press the chocolate chips in the cream cheese a little …

Bake … and cool completely before cutting …

The original recipe called for blueberry pie filling only … I like to add a little lemon zest in the cream cheese.  I am giving you the recipe for the way I made it … one half blueberry and one half chocolate chip.  This is one of those recipes that can be changed to fit your needs.  Have fun with it!

Cheesecake Bars with Sugar Cookie Crust

1 16.5 ounce package of refrigerated sugar cookie dough (room temperature)

8 ounces cream cheese (softened)

1 egg

1/4 cup sugar

3/4 cup blueberry pie filling (1-1/2 cups if making all blueberry)

3/4 cup chocolate chips (1-1/2 cups if making all chocolate chip)

1.  Press dough evenly in a greased 9″ x 13″ baking pan.

2.  In a small mixing bowl, beat cream cheese and sugar.  Add egg and beat until smooth.

3.  Spread cream cheese mixture over cookie dough.

4.  Dollop pie filling on half of the cheese mixture and sprinkle chocolate chips on the other half.

5.  Using a knife, swirl the pie filling and cream cheese mixture.  Press the chocolate in the cream cheese mixture.

6.  Bake at 350° for 35 minutes or until edges of crust are golden brown.

7.  Cool completely, cut into bars, refrigerate.

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Brownie Oreo Cupcakes

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This was an experiment … I have made brownie cupcakes before and love the convenience of single servings, no cutting required … but I have never stuffed a Oreo in one.  I have seen many recipes recently with Oreos inside cupcakes, cookies and brownies, so I gave it a try.  I will do it again, but it will probably be an experiment again!

First of all, I must confess that I used a brownie mix.   You see my family prefers brownies from a mix over brownies from scratch.  So, I keep my family happy and my life simple!

I followed the directions on the box and filled cupcake papers with the brownie batter.  I got 13 cupcakes from a mix that made a 9″ x 13″ pan of brownies …

Then put the Oreos in the cupcake batter … and put them in the oven @ 350° for 25 minutes …

This is what happened … the Oreos that I laid on top of the batter, stayed … I stood 3 Oreos on end and 2 fell down …  next time I may do it differently … maybe pour a little batter in the bottom, place a Oreo on the batter and then cover the Oreo with more batter …

I made these cupcakes to take to a birthday lunch … they looked so plain … so I added a little dollop of icing …

They needed more … a few sprinkles “partied” them up … and I put them in individual cupcake boxes for everyone to take home …

These Brownie Oreo Cupcakes were very easy and tasted good.  Let me know if you try it this way or another … I always appreciate input!  Just leave a comment below ….

I listed this recipe on “it’s a blog party!”  … click on the image below to get more great recipes!

Chocolate Dipped Nutter Butter Marshmallow Pops

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Nutter Butter cookies, marshmallows, chocolate, sprinkles and chopped peanuts … some of my hubby’s (The Peanut Butter Addict) favorite foods.  I think his eyes were twinkling when he saw these treats.

What should they be called?  I couldn’t come up with a name … just a description.  Oh, I did decide they are pops because the Nutter Butter cookie is the stick … an edible stick … or should it be called a handle?

The whole creation came about because I have come across so many recipes for cookies and brownies stuffed with Nutter Butters or Oreos.  I decided to stuff Nutter Butters in marshmallows … easier said than done.  I broke several Nutter Butters trying to stuff marshmallows … and finally decided a different approach was necessary.  I know that this is not a great culinary creation … just a fun little no-bake treat!

This is what you will need … about 1 pound of chocolate or candy melts, one    10 oz. bag of large marshmallows, 1 package of Nutter Butter cookies, chopped peanuts and sprinkles …

Set up an assembly line … cover a baking sheet with waxed paper or parchment, cut the marshmallows in half (scissors work well), melt the chocolate … put some melted chocolate on the cut side of the marshmallow … the chocolate will act like glue …

Attach one half of the marshmallow to the Nutter Butter and then attach the other half to the other side of the cookie …

Let the chocolate harden up …

Dip the marshmallow in melted chocolate … covering the entire marshmallow … tap off the excess chocolate …

Dip in sprinkles, chopped nuts or ? … and set on waxed paper … pop them in the fridge or freezer for a few minutes to harden the chocolate …

  

Favorite Peanut Butter Cookies

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It is no secret that peanut butter is a favorite in my home … after all, I married The Peanut Butter Addict …  he is also a cookie monster, but not blue and furry … and we have three cookie monster sons.  I have baked a lot of cookies over the years … and I mean a lot!  This recipe is one that I grew up with … my mom used it when I was a little girl (about 100 years ago).  These cookies are one of my family’s favorites.  They are just plain old-fashioned peanut butter cookies … nothing fancy.  I have tried other recipes … and always come back to this one.  Last month I shared a different peanut butter cookie recipe with you … it too is good … but this is the family favorite.

Let me show you how “well used” this recipe has been over the years.  When I got married and moved out, my sister wrote this copy for me … it has obviously had a hard life … the measuring spoons and cups are from the 1970’s also …

   Considering that this started as one piece of paper …        I think it’s time to make a new copy!

This can be done by hand … back in 1973 I did not own a stand mixer … just a large bowl and a wooden spoon.   Using a large bowl, add shortening, white sugar and brown sugar … cream until very soft …

  

Add eggs and vanilla … beat until well blended …

  

In a separate bowl, whisk together flour, baking soda and salt …

If your bowl cannot accommodate all of the flour (without causing a flour explosion) … add 1/2 of the flour mixture to the wet mixture … mix … then add the remaining flour mixture … mix well …

  

Roll dough into balls … about the size of a walnut … place on a parchment lined or greased baking sheet … use a fork to flatten cookie slightly in a criss-cross pattern … dipping the fork in water helps prevent sticking …

Bake … cool … consume …

  

Peanut Butter Cookies

1 cup sugar

1 cup brown sugar

1 cup shortening (Crisco)

2 eggs

1 teaspoon vanilla

1 cup peanut butter

3 cups flour (I use unbleached)

2 teaspoons baking soda

1/4 teaspoon salt

Cream shortening and sugars until very soft.  Add vanilla and eggs, beat well.  Add peanut butter and mix well.  In a medium bowl whisk or sift together flour, baking soda and salt.  Add dry ingredients to wet mixture and mix until well blended.  Roll dough into balls about the size of a walnut and place on a parchment lined or greased baking sheet.  Using a fork dipped in water, slightly flatten dough ball in a criss-cross pattern.  Bake at 350º for 11-13 minutes.  Let cookies set on baking sheet for a few minutes for a few minutes before removing to a cooling rack.  Makes about 4 dozen.

Cake Pops? … No, April Fools! … COOKIE POPS – Peanut Butter & Chocolate!!!

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Cake pops are a wonderful thing, but have you ever tried cookie pops?  These cookie pops are so simple … no baking required!  Yesterday I wanted to make something that didn’t requiring turning the oven on … it was over 90° here in southern California.  I decided to make cookie pops.  I had made similar ones in the past using cream cheese, but did not feel comfortable about leaving them out of the fridge … did I mention that it was over 90°? 

These cookie pops are made from cookies, therefore they are not as moist as a cake pop.  My husband, the peanut butter addict, thought that they were wonderful. 

You will need …

  Lollipop sticks, sprinkles (optional) and chocolate for dipping!

Crush, crumble or smash the Nutter Butters … use a resealable plastic bag and rolling-pin or a food processor (I need to buy a new one) … you want crumbles not powder … pour them in a large mixing bowl …

 

Mix in the whole can of icing …

 

Prep a cookie sheet with waxed paper or parchment and melt about 1/2 cup of the chocolate.  Roll the mixture into balls (3/4″ – 1″) … the mixture will be appear dry, but does firm up while you are working with it.  Use a lollipop stick to “drill” a hole about half way into the ball … then dip the stick into the melted chocolate and insert it into the ball … lay on cookie sheet.   

  

Put the tray of cookie pops in the fridge for 1 hour or until totally chilled.  Prep a sucker stand (styrofoam) and chocolate for dipping … remove about 10 – 12 pops from fridge … start dipping making sure that you cover the entire ball all the way to the stick … tap off excess chocolate … add sprinkles (optional) and place in stand to dry!

 

 

NUTTER BUTTER COOKIE POPS

1 package of Nutter Butter cookies

1 16 oz. can vanilla frosting

1 pound of chocolate

Lollipop sticks

Sprinkles (optional)

Crumble cookies in resealable plastic bag (gallon size) and rolling-pin or use a food processor.  Pour cookie crumbled cookies into a large mixing bowl.   Add frosting and mix well.   Prep cookie sheet with waxed paper or parchment and melt 1/2 cup of chocolate.  Roll the cookie mixture into balls (3/4″ – 1″).  Use a lollipop stick to “drill” a hole about half way into the ball, then dip the stick into melted chocolate and insert into the hole.  Lay pop on cookie sheet and repeat until all mixture is used.  Place tray of pops in the refrigerator for 1 hour or until chilled.  Melt remainder of chocolate.  Remove 10 – 12 pops from the fridge and dip into melted chocolate, making sure that the entire pop is covered in chocolate.  Tap off excess chocolate, add sprinkles if desired and place pop in a lollipop stand or styrofoam to dry.     Makes 35 – 40 pops

Cupcake Shortbread Cookies

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This gallery contains 21 photos.

Cupcakes that are cookies … or cookies that are cupcakes… what could be better?  I made these cookies for my friend Jan.  It was her birthday and I brought these cookies as party favors for the “girls’ night out”.  Jan … Continue reading →