• Cream Cheese Stuffed Chocolate Cookies

    How to make Cream Cheese Stuffed Chocolate Cookies

    Yield: 22 cookies

    Prep Time: 40 minutes

    Cook: 30 minutes

    Ingredients

    For the Cream Cheese Filling:
    6 ounces cream cheese, room temperature
    3 tablespoons granulated sugar
    3/4 teaspoon vanilla
    For the Cookie Dough:
    1 1/4 cup + 2 tablespoons all-purpose flour
    1/4 cup + 2 tablespoons cocoa powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1/2 cup (4 ounces) butter, room temperature
    1/2 cup granulated sugar, plus extra for rolling the dough
    1/2 cup brown sugar
    1 egg + 1 egg yolk
    1/2 teaspoon vanilla

    Directions

    For the Cream Cheese Filling:
    With an electric mixer, beat the cream cheese, sugar, and vanilla together until smooth. Cover and and place in the fridge for at least an hour.
    For the Cookie Dough:
    In a mixing bowl, mix flour, cocoa powder, baking soda, and salt; set aside.

    In the bowl of a standing electric mixer, cream butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg, yolk, and vanilla. Add in the flour mixture a little at a time and mix until combined.

    Place about 1/4 cup sugar in a bowl; set aside.

    Use a size #40 cookie scoop (1 1/2 tablespoons) to portion out the dough. Use you hands to form the ball of dough into a flat round circle.

    Place a teaspoon of the cream cheese mixture in the center of each circle and then fold up the dough around, sealing the cream cheese in.

    Roll the dough into a ball and then roll it in the bowl of sugar. Place on a cookie sheet and repeat with the remaining dough.

    Space the balls of dough 2 inches apart (I put 8 on a standard cookie sheet). Use the bottom of a glass or a measuring cup to gently press down on each ball of dough to slightly flatten.

    Bake for 9-11 minutes or until cracks begin to form on top. Let cook on pan for 2 minutes and then move to a wire rack to cool completely.

  • Brown Butter Dulce de Leche Cookie Cups

    How to make Brown Butter Dulce de Leche Cookie Cups

    Yield: 48 mini cookie cups

    Prep Time: 15 minutes

    Cook: 25 minutes

    Find prepared Dulce de Leche in the Latin section of most grocery stores.

    Ingredients

    1 1/2 cups (6.6 ounces) all-purpose flour
    1 1/2 cups (6.6 ounces) bread flour
    1/4 teaspoon baking soda
    1 teaspoon baking powder
    1 teaspoon fine sea salt
    2 sticks (8 ounces) unsalted butter
    1/2 cup granulated sugar
    1 1/4 cups packed dark brown sugar
    2 teaspoons vanilla
    2 large eggs, plus 1 egg yolk at room temperature
    1 13.4-ounce can prepared Dulce de Leche
    Flaked sea salt, for finishing

    Directions

    Preheat the oven to 350°F. Spray two 24 mini-muffin tin with nonstick cooking spray.

    In a medium bowl combine the flours, baking soda, baking powder, and salt.

    In a small saucepan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl.

    While the butter is still hot, stir in the granulated sugar and brown sugar. Let cool before adding in the vanilla and the eggs and yolk, one at a time, stirring well after each addition. Stir in the flour mixture until just combined.

    Press a 1-tablespoon sized ball of dough into each muffin cup. Bake for 12 to 15 minutes, or until golden brown. Remove from oven and using the end of a wooden spoon, make 1-inch wide indentations into the center of each cookie.

    Spoon a teaspoon of dulce de leche into each indentation. Sprinkle with sea salt. Let cool completely before serving.

  • diy Cookie Butter

    How to make diy Cookie Butter

    Yield: about 14 ounces

    Prep Time: 15 minutes

    Cook: 0 minutes

    Grind cookies in a food processor or high powered blender until very fine ground. Remove any fillings (such as Oreo crème) before processing.

    Ingredients

    Method 1:

    2 cups (8 ounces) cookie crumbs
    2 tablespoons granulated or brown sugar
    1/3 cup heavy cream, plus more if desired
    1 tablespoon unsalted butter, melted

    Method 2:

    2 cups (8 ounces) cookie crumbs
    4 tablespoons unsalted butter
    1/2 cup sweetened condensed milk
    1/4 cup evaporated milk
    Cookie filling (such as Oreo crème), if any

    Directions

    Method 1

    Stir together the cookie crumbs, sugar, cream, and butter until well combined. This can be done in the bowl of your food processor or blender. Add more cream for a thinner, more pourable or dippable consistency.

    FOR CRUNCHY BUTTER: At this time feel free to add in larger chunks of cookie crumbs for a crunchier texture.

    At this point you can remove the cookie butter to a mason jar and store in the fridge for up to 14 days. Let sit at room temperature until softened.

    Method 2

    Place the cookie crumbs in a large heat-safe bowl.

    In a small saucepan over medium heat, combine the butter, condensed milk, evaporated milk, and cookie filling, if any. Cook until melted. Remove from heat and pour about 1/2 cup into the cookie crumbs. Stir with a rubber spatula. Continue adding the liquid mixture very gradually to the cookie crumbs just until it is wet enough to hold its shape.

    At this point you can remove the cookie butter to a mason jar and store in the fridge for up to 14 days. Let sit at room temperature until softened.

  • Chocolate Coconut Cookies

    How to make Chocolate Coconut Cookies

    Yield: 24 cookies

    Prep Time: 10 minutes

    Cook: 10 minutes

  • How to Freeze Cookie Dough
  • Easy Cookie Icing

    How to make Easy Cookie Icing

    Yield: enough icing for 1 batch of cut out cookies

    Prep Time: 20 minutes

    Cook: 1 day 20 minutes

    The iced cookies will need to dry for 24 hours before they can be safely moved or packaged.

    Ingredients

    For the border icing:

    1 cup (4.4 ounces) powdered sugar, sifted
    1/2 teaspoon vanilla extract
    2 tablespoons water or milk
    Food coloring, if desired

    For the flood icing:

    1 cup (4.4 ounces) powdered sugar, sifted
    1/2 teaspoon vanilla extract
    3 tablespoons water or milk
    Food coloring, if desired

    Directions

    For the border icing:

    In a small bowl, use a fork to beat together all the ingredients except the food coloring. Beat in the food coloring, a few drops at a time, until colored to your liking. The mixture should be very thick but still pourable.

    Transfer the border icing to a squeeze bottle using a funnel. You can also scoop into a pastry bag fitted with a small plain tip. Before you begin icing any cookies, take a few moments to practice on a piece of parchment paper to get the feel of the icing.

    Holding the bottle or bag tip directly over one corner of a cookie, begin tracing an outline of the cookie, squeezing gently and using both hands if needed to maintain consistent pressure. I prefer to allow a little slack in my icing line as I go. If you mess up, simply wipe the icing off and start again. Allow the icing to dry slightly before continuing with the flood icing.

    For the flood icing:

    In a small bowl, use a fork to beat together all the ingredients except the food coloring. Beat in the food coloring, a few drops at a time, until colored to your liking. The mixture should still be pretty thick, but will drizzle more freely than the border icing. If needed, add additional water or milk to loosen until the consistency is pourable. Pour the flood icing into a squeeze bottle or into a pastry bag fitted with a small plain tip.

    Prepare as many batches and colors of flood icing as you need to decorate your cookies.

    Begin filling the interior of the border drawn on each cookie with the flood icing, being careful not to add too much that it overflows the border icing. Use either the nose of the bottle or a small toothpick to push the icing evenly over the cookie and up against the corners.

    Leave the iced cookie to dry for 24 hours. The cookies are dry when the surface is completely smooth, dry, and resists smudging when touched. Store the dried cookies between sheets of parchment paper in an airtight container at room temperature for up to 10 days.

  • Exciting News!!
  • German Chocolate Cookies

    How to make German Chocolate Cookies

    Yield: 24 cookies

    Prep Time: 20 minutes

    Cook: 40 minutes

    Ingredients

    For the cookies:

    1 1/4 cups (5.6 ounces) all-purpose flour
    1/3 cup unsweetened Dutch-process cocoa powder
    1 teaspoon baking powder
    1/4 teaspoon salt
    1 stick (4 ounces) unsalted butter, at cool room temperature
    3/4 cup lightly packed dark brown sugar
    1/4 cup granulated sugar
    1 large egg
    1 large egg yolk
    1/2 teaspoon vanilla extract
    1 cup semisweet chocolate chips

    For the topping:

    1/2 cup evaporated milk
    1/2 cup granulated sugar
    1 large egg yolk
    4 tablespoons (2 ounces) unsalted butter
    1/2 teaspoon vanilla extract
    1/2 heaping cup sweetened shredded coconut
    1/2 cup chopped pecans
    2 ounces semisweet chocolate, melted

    Directions

    For the cookies:

    Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.

    In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.

    In the bowl of an electric mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed until well combined and smooth. Add the egg, egg yolk, and vanilla and beat until combined. On low speed gradually add the flour mixture. Fold in the chocolate chips with a rubber spatula.

    Using a medium spring-loaded cookie scoop, drop the dough by 1 1/2 tablespoon rounds onto the prepared baking sheets

    Bake for about 10 minutes, or until the cookies are set. Let cool on baking sheets for 10 minutes before removing the cookies to wire racks to cool completely.

    For the topping:

    In a small saucepan set over medium heat combine the milk, sugar, egg yolk, and butter. Cook, stirring frequently, until the mixture has thickened, about 10 minutes. Remove from heat and stir in the vanilla, coconut, and pecans. Let cool until thick enough to spread on top of the cooled cookies.

    Drizzle the melted chocolate all over the cookies. Let everything set for at least 15 minutes before serving. Cookies are best served the day they’re made.

  • Chocolate Chip Cookie Cheesecake Bars

    How to make Chocolate Chip Cookie Cheesecake Bars

    Yield: 24

    Prep Time: 30 minutes

    Cook: 4 hours 12 minutes

    Enjoy two desserts in one with Chocolate Chip Cookie Cheesecake Bars!

    Ingredients

    For the Cookie Layer:

    3 cups flour
    1 teaspoon salt
    1/2 teaspoon baking soda
    1/2 teaspoon baking powder
    1 cup brown sugar
    1 cup granulated sugar
    3/4 cup butter, room temperature
    1 Tablespoon molasses
    2 teaspoons vanilla
    2 eggs, room temperature
    1 1/2 cups chocolate chips, divided

    For the Cheesecake Layer:

    2 (8 ounce) packages cream cheese, room temperature
    1 cup granulated sugar
    2 eggs
    1 1/2 teaspoons vanilla

    Directions

    For the Cookie Layer:

    In bowl, mix flour, salt, baking soda, and baking powder together.

    In the bowl of an electric mixer, cream sugars and butter together for 3 minutes. Mix in molasses and vanilla. Beat in the eggs until smooth and creamy. Add in the dry ingredients while mixing on low. Mix until almost combined. Fold in 1 1/4 cup chocolate chips. Place cookie dough in fridge while you make the cheesecake layer.

    For the Cheesecake Layer:

    Preheat oven to 350 degrees F. Line a 9×13 pan with heavy duty foil and grease with cooking spray.

    With an electric mixer (standing or hand), beat cream cheese, sugar, and vanilla together until smooth. Add the eggs and beat until fully combined. Set aside.

    Assembling:

    Use your hands to press half the dough (maybe slightly more) into the bottom of the pan. Pour the cheesecake batter on top. With the remaining cookie dough, dot the top with tablespoon size scoops. Sprinkle the top with the remaining 1/4 cup chocolate chips and then bake for 40-42 minutes until cookie dough is golden. Remove from oven and let it cool to room temperature. Refrigerate for 3 hours or overnight before cutting and serving.