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  • How to Make Easy Snowflake Sugar Cookies

    How to make Easy Snowflake Sugar Cookies

    Yield: about 40 cookies

    Prep Time: 30 minutes

    Cook: 10 minutes

    If you don’t have almond extract, feel free to omit. It simply adds an extra element of sweet flavor to the recipe.

    Ingredients

    For the cookies:

    3 sticks (339 grams) unsalted butter, at room temperature
    1 1/2 cups (300 grams) granulated sugar
    2 large eggs
    2 teaspoons vanilla extract
    1/2 teaspoon almond extract
    4 1/2 cups (572 grams) all-purpose flour
    1 teaspoon baking powder

    For the icing:

    2 cups (250 grams) powdered sugar, sifted
    1 teaspoon vanilla extract
    4 tablespoons water or milk

    Directions

    Make the cookies:

    In a large bowl, use an electric mixer to beat the butter and sugar on medium-high speed until well-combined and smooth, about 3 minutes. Add the eggs, vanilla, and almond extract and beat until combined. On low speed, slowly add in the flour and baking powder and beat until incorporated.

    Divide the dough into 2 equal portions. Place one dough portion between two sheets of parchment and roll out to 1/4-inch thickness. Repeat with the remaining portion of dough. Place the two sheets of dough on a baking sheet and chill for at least 1 hour or up to 1 day. You can also freeze for 30 minutes.

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

    Remove the dough from the fridge and cut into shapes with a cookie cutter, rerolling any scraps and cutting more shapes. Transfer the shapes to the prepared baking sheets.

    If the dough is warm, freeze for 15 minutes or until firmed again.

    Bake for 10 minutes, or until the cookies are set and begin to brown. Be careful not to over-bake. Let the cookies cool for 5 minutes before removing to a wire rack to cool completely. Baked un-iced sugar cookies can be frozen in an airtight container for up to 1 month.

    Make the icing:

    In a small bowl, use a fork to beat together all the ingredients except the food coloring. The mixture should be very thick but still pourable.

    Transfer the icing to a squeeze bottle using a funnel. You can also scoop into a pastry bag fitted with a very 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, create lines and dots to enhance the snowflake shape as seen in the photos. If desired, garnish with edible dragees, glitter, or sprinkles. Let the icing set before serving.

  • Apple Walnut Oatmeal Cookies

    How to make Apple Walnut Oatmeal Cookies

    Yield: about 30 cookies

    Prep Time: 15 minutes

    Cook: 15 minutes

    Ingredients

    For the cookies:

    1 1/2 cups (150 grams) old-fashioned rolled oats
    1 2/3 cups (212 grams) all-purpose flour
    1/2 teaspoon baking soda
    1/4 teaspoon baking powder
    1/4 teaspoon fine salt
    1 teaspoon ground cinnamon
    1/4 teaspoon ground cloves
    1/4 teaspoon ground nutmeg
    4 tablespoons (57 grams) unsalted butter, melted
    3/4 cup (150 grams) packed light-brown sugar
    1/2 cup (100 grams) granulated sugar
    1 large egg plus 1 egg yolk
    1/2 cup (118 ml) applesauce
    1 cup (100 grams) peeled and chopped Granny Smith apple
    3/4 cup (90 grams) chopped California walnuts

    For the glaze:

    3/4 cup (94 grams) powdered sugar
    1 to 2 tablespoons pure maple syrup
    1 tablespoon apple juice or water

    Directions

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

    Make the cookies:

    In a medium bowl combine the oats, flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg.

    In a large bowl stir together the melted butter, brown sugar, and granulated sugar. Add the egg, egg yolk, and applesauce and stir until well combined. Gradually stir in the flour mixture until just combined. Stir in the chopped apple and walnuts.

    Drop 1 1/2 tablespoon sized balls of dough onto prepared baking sheets, spacing 2 inches apart.

    Bake cookies until golden and just set, 13 to 15 minutes. Let cool on sheets for 5 minutes before transferring to a wire rack set over parchment paper to cool completely.

    Make the glaze:

    Whisk the powdered sugar, syrup, and juice until a thick yet pourable glaze forms. Add more sugar to make thicker, and more juice to make thinner if needed. Drizzle over cookies. Let stand at room temperature until the glaze is set before serving.

    Cookies can be stored in an airtight container for up to 5 days.

  • Butterscotch Browned Butter Chocolate Chip Cookies

    How to make Butterscotch Browned Butter Chocolate Chip Cookies

    Yield: 25 large cookies

    Prep Time: 25 minutes

    Cook: 15 minutes

    Ingredients

    2 sticks (227 grams) unsalted butter
    1 1/2 cups (187 grams) all-purpose flour
    1 cup (127 grams) bread flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1 teaspoon fine sea salt
    1/4 cup (50 grams) granulated sugar
    1 1/2 cups (300 grams) packed dark brown sugar
    2 large eggs plus 1 egg yolk, at room temperature
    2 teaspoons vanilla
    2 cups (200 grams) chocolate covered butterscotch caramels (see post above)
    1 cup (170 grams) semi sweet chocolate chips

    Directions

    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. Stir in the granulated sugar and dark brown sugar. Allow to cool for about 20 minutes to room temperature.

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

    With an electric mixer, beat the cooled butter, granulated sugar, and brown sugar until well combined, about 1 to 2 minutes. Add the eggs, yolk, and vanilla, beating until combined. On low speed, gradually beat in the flour mixture. Stir in the chocolate chips and butterscotch caramels. Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours.

    Preheat the oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.

    Let dough sit at room temperature just until it is soft enough to scoop. Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets. At this point you can freeze the dough balls until hard then transfer to an airtight container and store in the freezer for up to 2 months. Let sit at room temperature for 15 minutes before baking as directed.

    Bake for 12-15 minutes, or until golden brown. Remove from oven and let cool for 2 minutes before removing to wire racks to cool completely. Serve or store in an airtight container for 3 days.

  • S’mores Cookies

    How to make S’mores Cookies

    Yield: about 32 cookies

    Prep Time: 15 minutes

    Cook: 15 minutes

    Ingredients

    1 1/2 cups plus 2 tablespoons (206 grams) all purpose flour
    1 cup (8 full crackers or 120 grams) graham cracker crumbs
    1 teaspoon baking soda
    1 teaspoon salt
    Pinch of cinnamon
    2 sticks (226 grams) unsalted butter, at room temperature
    3/4 cup (149 grams) granulated sugar
    3/4 cup (149 grams) light brown sugar
    1 teaspoon vanilla extract
    2 large eggs
    1 cup (170 grams) miniature chocolate chips
    1 1/2 cups mini marshmallows
    2 Hershey bars, chopped

    Directions

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

    In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt, and cinnamon.

    In a large bowl, use an electric mixer on medium-high speed to beat the butter, sugar, brown sugar and vanilla extract until creamy, about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips.

    Use a medium cookie scoop to drop 1 1/2 tablespoon-sized balls onto the prepared baking sheet. Bake for 8 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of hershey bar into each cookies. Return to the oven and bake an additional 3-4 minutes until fully cooked. Cool cookies on a wire rack. Store in an airtight container and room temperature for 3-4 days.

    From Make and Bake via Baked Perfection

  • Homemade Milano Cookies

    How to make Homemade Milano Cookies

    Yield: 12 sandwich cookies

    Prep Time: 15 minutes

    Cook: 15 minutes

    I’ve included the ingredients and steps to make Mint Chocolate Milanos, if you desire. Feel free to omit that part if you’d prefer just chocolate.

    Ingredients

    1 stick (133 grams) unsalted butter, room temperature
    2/3 cup (132 grams) granulated sugar
    1 teaspoon vanilla
    1 large egg
    1 1/4 cups (159 grams) all-purpose flour
    1/2 teaspoon fine salt
    4 ounces (133 grams) semisweet chocolate chips

    Mint Layer (optional)

    3/4 cup (94 grams) confectioners’ sugar
    1/4 teaspoon pure peppermint extract, optional

    Directions

    In a medium bowl, using an electric mixture, beat the butter and granulated sugar on medium-high speed until light and fluffy. Add the vanilla and egg and beat to combine. With mixer on low, gradually add the flour and salt and beat until just combined.

    Transfer dough to a quart-size zip-top bag; with scissors, snip a 3/4-inch hole in one corner (or use a pastry bag with a plain tip). Pipe about 24 cookies, 1/2 inch apart, onto two parchment-lined baking sheets. Chill until firm, 30 minutes.

    Preheat the oven to 325°F. Bake until cookies are light golden at edges, about 15 minutes, rotating sheets halfway through. Transfer to wire racks and let cool.

    Melt the chocolate in a glass bowl in the microwave for about 1 1/2 minutes, stirring every 30 seconds, until smooth. If desired, in another bowl whisk together confectioners’ sugar, peppermint extract and 3 to 4 teaspoons of water.

    With a small offset spatula, spread the melted chocolate on flat side of half the cookies and mint glaze on the other half (if using). Sandwich cookie halves together. Cookies can be stored in an airtight container up to 5 days.

  • 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:

    Preheat oven to 375 degrees F.

    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.

  • Chocolate Coconut Cookies

    How to make Chocolate Coconut Cookies

    Yield: 24 cookies

    Prep Time: 10 minutes

    Cook: 10 minutes

  • 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.

  • PB&J Thumbprint Cookies

    How to make PB&J Thumbprint Cookies

    Yield: 30 cookies

    Prep Time: 10 minutes

    Cook: 10 minutes

  • Fudge Filled Cookies

    How to make Fudge Filled Cookies

    Yield: about 24 large cookies

    Prep Time: 20 minutes

    Cook: 32 minutes

    Ingredients

    For the fudge:

    1 1/2 cups semisweet chocolate chips
    1/2 can (7 ounces) sweetened condensed milk

    For the cookies:

    4 cups (18 ounces) all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 teaspoon ground cinnamon (optional)
    2 sticks (8 ounces) unsalted butter, at room temperature
    4 ounces cream cheese, at room temperature
    2 cups (14.1 ounces) packed light brown sugar
    2 large eggs
    2 teaspoons vanilla extract

    Directions

    For the fudge:

    In a small saucepan set over low heat combine the sweetened condensed milk and chocolate chips. Heat until melted and smooth. Remove from heat and let cool.

    For the cookies:

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

    In a medium bowl whisk the flour, baking powder, baking soda, salt, and cinnamon to combine.

    In the bowl of an electric mixer beat the butter, cream cheese, and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs and vanilla and beat until combined. On low speed slowly add the flour mixture and beat until incorporated

    Scoop a heaping tablespoon of cookie dough and flatten into a disk. Scoop a 1/2 teaspoon of the fudge in the center of each disk of dough. Cover with another heaping tablespoon of cookie dough. Repeat for the remaining dough and fudge.

    Bake for about 12 minutes, or until golden brown. Best served warmed!

  • How to make Brown Butter Chocolate Chunk Cookies

    Yield: about 24 large cookies

    Prep Time: 15 minutes

    Cook: 35 minutes

    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, divided
    1/2 cup granulated sugar
    1 1/2 cups packed dark brown sugar
    2 teaspoons vanilla
    2 large eggs, plus 1 egg yolk at room temperature
    1 pound chocolate, chopped into chunks
    Fleur de sel (or other finishing sea salt), for sprinkling

    Directions

    Preheat oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.

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

    In a small saucepan set over medium heat, melt 12 tablespoons of 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. Stir in the remaining 4 tablespoons of butter in until melted.

    Add in the granulated sugar, brown sugar, and vanilla and stir until incorporated. Add the eggs and yolk, one at a time, whisking well after each addition. On low speed gradually add in the flour mixture then the chocolate chunks.

    Divide dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.

    Bake for 12-14 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely.

  • How to Make Soft Batch Cookies

    How to make Soft Batch Cookies

    Yield: Makes about 24 cookies

    Prep Time: 10 minutes

    Cook: 30 minutes

    Ingredients

    1 1/2 cups (6.75 ounces) all-purpose flour
    1/2 teaspoon baking soda
    1/2 teaspoon baking powder
    1 teaspoon cornstarch
    1/2 teaspoon fine sea salt
    6 tablespoons (3 ounces) unsalted butter, at room temperature
    2 tablespoons (1 ounce) cream cheese, at room temperature
    1/2 cup plus 2 tablespoons (4.4 ounces) packed brown sugar
    1/4 cup (1.8 ounces) granulated sugar
    1 teaspoon vanilla
    1 large egg
    1 cup (6 ounces) semi-sweet chocolate chips

    Directions

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

    In the bowl of an electric mixer, beat the butter, cream cheese, brown sugar, and granulated sugar until light and creamy, about 2 to 3 minutes. Add in the vanilla and the egg. On low speed, gradually beat in the flour mixture. Stir in the chocolate chips. Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or up to 72 hours.

    If needed, let the dough sit at room temperature just until it’s soft enough to scoop. Meanwhile, preheat the oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.

    Drop the dough by 2-tablespoon sized balls and onto the prepared baking sheets.

    Bake for 9 minutes, or until just light golden brown. Cool for 2 minutes before removing to wire racks to cool completely.

  • How to make Chocolate Chip Graham Cracker Cookies

    Yield: about 20 cookies

    Prep Time: 10 minutes

    Cook: 2 hours 30 minutes

    To clear up some confusion, this recipe is made from scratch and does not contain any store-bought graham crackers. Happy baking!

    Ingredients

    2 1/2 (11.25 ounces) cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon fine sea salt
    1 teaspoon ground cinnamon
    3/4 cup packed dark brown sugar
    4 ounces (1 stick) unsalted butter, cut into cubes and frozen
    1/4 cup honey
    1/4 cup whole milk
    1 tablespoon vanilla extract
    1 cup (6 ounces) milk chocolate chips

    Directions

    In the bowl of a food processor, combine the flour, baking soda, salt, cinnamon, and brown sugar. Pulse one or two times to combine. Add the cubes of butter and pulse until the mixture resembles coarse meal. You can also use a hand held pastry blender.

    In a liquid measuring cup or small bowl, whisk together the honey, milk, and vanilla. Add the mixture to the food processor and pulse until a soft dough begins to form. Remove to a bowl and stir in the chocolate chips. Shape the dough into a flat disk and wrap in plastic. Refrigerate until firm, at least 2 hours or overnight.

    Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Using a 1 1/2-tablespoon scoop, drop balls of dough onto the prepared baking sheets, spacing at least 2 inches apart. Flatten dough balls with the bottom of a measuring cup.

    Bake for about 12 minutes, or until the edges are browned. Let the cookies cool on baking sheets for 5 minutes before removing to wire racks to cool completely.

  • How to make Soft and Chewy M&M Cookies

    Yield: about 24 large cookies

    Prep Time: 15 minutes

    Cook: 30 minutes

    Ingredients

    1 1/2 cups (6.6 ounces) all-purpose flour
    1 1/4 cups (5.6 ounces) bread flour
    2 teaspoons cornstarch
    1/2 teaspoon baking soda
    1 teaspoon baking powder
    1 teaspoon fine sea salt
    2 sticks (8 ounces) unsalted butter, at cool room temperature
    1/2 cup (3.5 ounces) granulated sugar
    1 1/4 cups (8.8 ounces) packed dark brown sugar
    2 teaspoons vanilla
    2 large eggs plus 1 egg yolk
    1 (12 oz) bag m&m® candies
    1/2 cup semisweet chocolate chips

    Directions

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

    In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the eggs and yolk, one at a time, beating well after each addition. Add the vanilla. On low speed, gradually beat in the flour mixture. Stir in the M&Ms and chocolate chips. If time permits, wrap the dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours.

    When ready to bake, let the dough sit at room temperature just until it is soft enough to scoop.

    Meanwhile, preheat the oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.

    Using a large spring loaded cookie scoop, form the dough into 3-tablespoon sized balls and drop onto prepared baking sheets. Bake for 12 to 14 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely.

  • How to make Chocolate Mint Pinwheel Cookies

    Yield: 20 cookies

    Prep Time: 10 minutes

    Cook: 10-12 minutes

  • How to make Chewy Chocolate Gingerbread Cookies

    Yield: 24 cookies

    Prep Time: 15 minutes

    Cook: 3 hours (with chilling time)

    Ingredients

    1 1/2 cups plus 1 tablespoon (7 ounces) all-purpose flour
    1 1/4 teaspoons ground ginger
    1 teaspoon ground cinnamon
    1/4 teaspoon ground cloves
    1/4 teaspoon freshly grated nutmeg
    1 tablespoon unsweetened Dutch-process cocoa powder
    1 stick (4 ounces) unsalted butter, room temperature
    1 tablespoon freshly grated peeled ginger
    1/2 cup packed dark brown sugar
    1/2 cup unsulfured molasses
    1 teaspoon baking soda
    1 1/2 teaspoons boiling water
    7 ounces semi-sweet chocolate, cut into 1/4-inch chunks
    1/4 cup granulated sugar

    Directions

    Line two baking sheets with parchment paper.

    In a medium bowl mix together the flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and fresh ginger on medium speed until light and fluffy, about 4 minutes. Add brown sugar and beat until well combined. Add the molasses and beat until combined.

    In a small bowl, dissolve the baking soda in boiling water. Add half of the flour mixture to the butter mixture then beat in baking soda mixture. Beat in the remaining flour mixture. Mix in the chocolate until just combined. Cover with plastic and refrigerate until firm, at least 2 hours or overnight.

    Preheat the oven to 325°F. Scoop the dough into 1 1/2-tablespoon balls (I like to use this medium cookie scoop) and place 2 inches apart on prepared baking sheets. Chill for 20 minutes. Roll each ball in the granulated sugar.

    Bake until surfaces just begin to crack, 10 to 12 minutes, rotating halfway through. Let cool 5 minutes. Transfer to a wire rack and cool completely. Cookies are best the day they are made, but can be stored in airtight containers at room temperature up to 5 days.

    From Martha Stewart's Cookies

  • Chocolate Turtle Cookies

    How to make Chocolate Turtle Cookies

    Yield: about 24 cookies

    Prep Time: 15 minutes

    Cook: 28 minutes

    Ingredients

    3 cups powdered sugar
    2/3 cup unsweetened cocoa powder
    1/4 teaspoon salt
    3 extra large egg whites
    1 teaspoon vanilla extract
    1 cup semisweet chocolate chips
    1 cup caramel bits
    1 cup pecans, chopped

    Directions

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

    In a large bowl sift together the powdered sugar and cocoa powder. Add in the salt. Add in the egg whites and vanilla and whisk until combined. Stir in the chocolate chips, caramel bits, and pecans. Dough will be wet.

    Scoop out 1 1/2-tablespoon portions of dough onto the baking sheets (I like to use this cookie scoop). Flatten the dough slightly.

    Bake for 12 to 13 minutes, or until the cookies are spread and shiny. Let cookies cool until warm before serving. Cookies can be served at room temperature, but are best warm in my opinion! Microwave for 10 to 15 seconds to rewarm.

    Adapted from The Creative Kitchen

  • Peanut Butter Chocolate Chip Cookies

    How to make Peanut Butter Chocolate Chip Cookies

    Yield: about 24 large cookies

    Prep Time: 10 minutes

    Cook: 30 minutes, plus more if chilling overnight

    Ingredients

    1 1/2 cups (6.6 ounces) all-purpose flour
    1 1/4 cups (5.6 ounces) bread flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1 teaspoon fine sea salt
    1 stick unsalted butter, melted
    3/4 cup creamy peanut butter
    1/2 cup granulated sugar
    1 1/4 cups packed dark brown sugar
    2 large eggs plus 1 egg yolk, at room temperature
    2 tablespoons milk (any kind)
    2 teaspoons vanilla
    2 cups semi sweet chocolate chips
    Sea salt, for sprinkling if desired

    Directions

    Preheat oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.

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

    In a large bowl, vigorously stir together the hot melted butter and peanut butter until well combined. Stir in the granulated sugar and brown sugar until well combined. Add the eggs and yolk, one at a time, stirring well after each addition. Add in the milk and the vanilla. Gradually stir in the flour mixture. Stir in the chocolate chips. You can bake off now but for best results, cover the dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours.

    Let the dough sit at room temperature just until it is soft enough to scoop. Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets. Flatten the balls well with that palm of your hand.

    Bake for 10 to 12 minutes, or until golden brown but be careful not to overbake. Sprinkle with sea salt and let cool for 2 minutes before removing to wire racks to cool completely.

  • Pumpkin Chocolate Chip Cookies

    How to make Pumpkin Chocolate Chip Cookies

    Yield: about 25 cookies

    Prep Time: 10 minutes

    Cook: 1 hour

    Ingredients

    1 1/2 cups (9 ounces or 255 grams) bread flour
    1/4 teaspoon salt
    1/2 teaspoon baking soda
    1 teaspoon ground cinnamon
    1/4 teaspoon ground ginger
    1/4 teaspoon nutmeg
    1/8 teaspoon cloves
    1 stick (8 tablespoons) unsalted butter, melted and cooled
    3/4 cup granulated sugar
    1/4 cup light brown sugar
    1 egg yolk
    1 teaspoon vanilla extract
    1/3 cup pumpkin puree
    1 cup semisweet chocolate chips

    Directions

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

    In a small bowl whisk together flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves.

    In a large bowl combine melted butter, granulated sugar, and brown sugar with a rubber spatula. Add the egg yolk, and vanilla, stirring to combine. Stir in pumpkin puree until smooth. Add the flour mixture in 3 batches, mixing well after each addition, until a soft dough forms. Fold in chocolate chips.

    Cover and chill the dough in the fridge for 30 minutes, or until firm enough to scoop. Using a spring-loaded ice cream scoop or a spoon, roll the dough into 2-tablespoon sized balls and place on the prepared baking sheets. *Flatten slightly with the palm of your hand*. Bake for 10-12 minutes, or until set and edges are lightly browned.

    Let cool completely. Store at room temperature in an airtight container for up to 5 days. Pumpkin flavor will intensify after a day.

  • Cookies and Cream Fudge Swirl Ice Cream

    How to make Cookies and Cream Fudge Swirl Ice Cream

    Yield: about 1 1/2 quarts

    Prep Time: 10 minutes

    Cook: 4 hours 20 minutes

    The corn syrup helps keep the ice cream soft, feel free to omit it if you must.

    Ingredients

    For the ice cream:

    4 ounces cream cheese, at room temperature
    2 cups heavy cream
    1 cups whole milk
    1/2 cup granulated sugar
    1/4 teaspoon fine salt
    1/2 teaspoon vanilla extract
    1 tablespoon corn syrup
    15 Oreo cookies, coarsely chopped (about 1 1/2 cups)

    For the fudge swirl:

    1/4 cup plus 2 tablespoons heavy cream
    1 tablespoon unsalted butter
    1/4 cup granulated sugar
    2 tablespoons packed light brown sugar
    1/2 cup (3 ounces) semisweet chocolate chips
    1/8 teaspoon fine salt
    1/2 teaspoon vanilla extract

    Directions

    To make the ice cream:

    In the pitcher of a blender, puree all the ice cream ingredients except the Oreo cookies. Transfer the mixture to a medium bowl and press plastic wrap against the surface. Refrigerate until completely chilled, at least 30 minutes or up to overnight.

    To make the fudge swirl:

    Heat the cream, butter, and sugars in a small saucepan over low heat. Bring the mixture to a boil and cook until the sugar dissolves, about 2  minutes. Remove from heat and stir in the chocolate chips. Let stand for 3 minutes before stirring completely smooth. Stir in the salt and vanilla. Let the mixture cool to room temperature before using. Fudge swirl can be stored in an airtight container in the fridge for up to 2 days. Bring to room temperature before using.

    To finish the ice cream:

    Pour the chilled cream mixture into an ice cream maker. Freeze according to the manufacture’s directions. In the last 5 minutes of churning, add the Oreo cookies to the mixture.

    Transfer the ice cream to an airtight container in batches, spooning the fudge swirl in between layers of ice cream in a swirled pattern. Press plastic wrap against the surface of the ice cream and freeze until it is firm, about 3 hours, before serving.

  • Browned Butter Toffee Chocolate Chip Cookies

    How to make Browned Butter Toffee Chocolate Chip Cookies

    Yield: about 25 large cookies

    Prep Time: 20 minutes

    Cook: 25 hours 25 minutes

    Ingredients

    2 sticks (8 ounces) unsalted butter
    1 1/2 cups (6.6 ounces or 187 grams) all-purpose flour
    1 cup (4.5 ounces or 127 grams) bread flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1 teaspoon fine sea salt
    1/2 cup granulated sugar
    1 1/4 cups packed dark brown sugar
    2 large eggs plus 1 egg yolk, at room temperature
    2 teaspoons vanilla
    2 cups semi sweet chocolate chips
    1 cup English toffee bits, such as Heath

    Directions

    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. Allow to cool for about 20 minutes to room temperature.

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

    With an electric mixer, beat the cooled butter, granulated sugar, and brown sugar until well combined, about 1 to 2 minutes. Add the eggs, yolk, and vanilla, beating until combined. On low speed, gradually beat in the flour mixture. Stir in the chocolate chips and toffee bits. Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours.

    Preheat the oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.

    Let dough sit at room temperature just until it is soft enough to scoop. Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets. At this point you can freeze the dough balls until hard then transfer to an airtight container and store in the freezer for up to 2 months. Let sit at room temperature for 15 minutes before baking as directed.

    Bake for 12-15 minutes, or until golden brown. Remove from oven and let cool for 2 minutes before removing to wire racks to cool completely.

  • Mini Chocolate Chip Sandwich Cookies

    How to make Mini Chocolate Chip Sandwich Cookies

    Yield: 20 sandwich cookies

    Prep Time: 15 minutes

    Cook: 35 minutes

    Ingredients

    For the cookies:

    3/4 cup (3.4 ounces or 96 grams) all-purpose flour
    2/3 cup (2.7 ounces or 77 grams) bread flour
    1/2 teaspoon baking soda
    1/2 teaspoon baking powder
    1/2 teaspoon fine sea salt
    1 stick (4 ounces) unsalted butter, at room temperature
    1/4 cup granulated sugar
    2/3 cup packed brown sugar
    1 teaspoon vanilla
    1 large egg, at room temperature
    1 cup miniature semi sweet chocolate chips

    For the ganache:

    1/4 cup heavy cream
    1 tablespoon corn syrup
    4 ounces semisweet chocolate, chopped

    Directions

    For the cookies:

    Preheat the oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.

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

    In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar on medium-high speed until creamy, about 2 minutes. Add the egg and vanilla. On low speed gradually beat in the flour mixture. Stir in the chocolate chips.

    Roll the dough into small 2-teaspoon sized balls and drop onto prepared baking sheets. Bake for 10 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely.

    For the ganache:

    In a glass measuring cup microwave the cream and corn syrup for 30 seconds. Add the chocolate and let stand for 1 minute. Stir until smooth. Refrigerate the ganache until thick and spreadable, about 30 minutes.

    Spread about 1 1/2 teaspoons of ganache on half of the cookies. Sandwich with the remaining cookies. Serve or store in the fridge for up to 1 week. Bring to room temperature before serving.

    Recipe by Tessa of Handle the Heat

  • Ultimate Guide to Chocolate Chip Cookies Part 4

    How to make Ultimate Guide to Chocolate Chip Cookies Part 4

    Yield: about 22 cookies

    Prep Time: 10 min

    Cook: 30 min

    Ingredients

    1 cup plus 2 tablespoons (5 ounces or 142 grams) all-purpose flour
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 stick (4 ounces) unsalted butter, at room temperature
    1/4 cup plus 2 tablespoons granulated sugar
    1/4 cup plus 2 tablespoons packed light brown sugar
    1/2 teaspoon vanilla
    1 large egg
    1 cup semi sweet chocolate chips

    Directions

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

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

    In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the egg and vanilla, beating well to combine. Gradually beat in the flour mixture. Stir in the chocolate chips. Scoop 1 1/2 tablespoon-sized balls and place onto prepared baking sheets.

    Bake for 10 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely.

  • Brown Sugar Toffee Cookies
  • The Ultimate Guide to Chocolate Chip Cookies Part 3

    How to make The Ultimate Guide to Chocolate Chip Cookies Part 3

    Yield: about 22 cookies

    Ingredients

    1 cup plus 2 tablespoons (5 ounces or 142 grams) all-purpose flour
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 stick (4 ounces) unsalted butter, at room temperature
    1/4 cup plus 2 tablespoons granulated sugar
    1/4 cup plus 2 tablespoons packed light brown sugar
    1/2 teaspoon vanilla
    1 large egg
    1 cup semi sweet chocolate chips

    Directions

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

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

    In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the egg and vanilla, beating well to combine. Gradually beat in the flour mixture. Stir in the chocolate chips. Scoop 1 1/2 tablespoon-sized balls and place onto prepared baking sheets.

    Bake for 10 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely.

  • Salted Caramel Milk Chocolate Chip Cookies

    How to make Salted Caramel Milk Chocolate Chip Cookies

    Yield: 24 cookies

    Prep Time: 20 minutes

    Cook: 24 hours 35 minutes

    Ingredients

    1 1/2 cups (6.61 ounces) all-purpose flour
    1 1/4 cups (5.6 ounces) bread flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1 teaspoon ground cinnamon
    1/2 teaspoon fine sea salt
    2 sticks unsalted butter, at room temperature
    1/2 cup granulated sugar
    1 1/4 cups packed brown sugar
    2 teaspoons vanilla
    2 large eggs plus 1 egg yolk, at room temperature
    2 cups (1 11.5-ounce package) milk chocolate chips
    24 square caramel candies, unwrapped
    Fleur de sel, for sprinkling

    Directions

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

    In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the eggs and the yolk, one at a time, beating well after each addition. Add in the vanilla. Gradually beat in the flour mixture. Stir in the chocolate chips. Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Remove the dough from the fridge and let sit at room temperature for 10 minutes before shaping.

    Preheat oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.

    Divide dough into 3-tablespoon sized balls and drop onto prepared baking sheets. Take a ball of dough and divide it into two. Flatten each piece and place a caramel candy in between. Shape the dough around the candy to seal. Slightly flatten then sprinkle with the fleur de sel. Repeat for each ball of dough.

    Bake for 12-15 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks. Let cool until warm before serving. Cookies can be stored in an airtight container for up to 3 days. Reheat in the microwave for 10 to 15 seconds or in a 350°F for 5 minutes before serving.

    Recipe by Tessa of Handle the Heat, based off this recipe

  • Video: Cookies and Cream Cheesecake Cupcakes

    How to make Video: Cookies and Cream Cheesecake Cupcakes

    Yield: 15 cupcakes

    Prep Time: 10 minutes

    Cook: 6 hours

    You can easily double this recipe to make 30 cupcakes.

    Ingredients

    21 Oreo cookies, 15 left whole, 6 coarsely chopped
    1 pound (2 8-ounce packages) cream cheese, at room temperature
    1/2 cup granulated sugar
    1/2 teaspoon vanilla extract
    2 large eggs, at room temperature
    1/2 cup sour cream
    1/8 teaspoon fine salt

    Directions

    Preheat the oven to 275°F. Line 2 standard muffin tins with 15 paper liners. Place 1 whole Oreo cookie in the bottom of each lined cup.

    In a large bowl, use an electric mixer to beat the cream cheese until smooth. Add the sugar and beat until combined. Beat in the vanilla then add the eggs, one at a time, beating until combined. Beat in the sour cream and salt. Do not overmix. Stir in the chopped Oreo cookies.

    Divide the batter among the cookie-lined cups, filling each almost to the top. Bake until the filling is set, about 22 minutes. Transfer to wire racks to cool completely inside the muffin tins. Refrigerate at least 4 hours, or overnight, before serving. These can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. Defrost in the fridge overnight before serving.

  • Double Chocolate Cookies

    How to make Double Chocolate Cookies

    Yield: 22 cookies

    Prep Time: 15 minutes

    Cook: 25 minutes

    Ingredients

    1 1/4 cups (5.5 ounces or 156 grams) all purpose flour
    1/3 cup unsweetened natural cocoa powder
    1 teaspoon baking powder
    1 teaspoon instant espresso powder (optional)
    ¼ teaspoon salt
    1 stick (4 ounces) unsalted butter, at room temperature
    ¼ cup granulated sugar
    ¾ cup packed light brown sugar
    1 large egg
    1 large egg yolk
    ½ teaspoon vanilla extract
    8 ounces semisweet chocolate, chopped

    Directions

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

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

    In a large bowl use an electric mixer to beat the butter, granulated sugar, and brown sugar on medium-high speed until light in color and smooth. Add the egg and egg yolk and beat until combined. Add the vanilla extract. On low speed gradually add flour mixture. Fold in the chopped chocolate with a rubber spatula.

    Using a spoon or spring-loaded scoop, drop 1 ½ – tablespoon sized balls of dough onto the prepared baking sheets.

    Bake for about 10 minutes. Let cool on baking sheets for 5 minutes before removing to wire wracks to cool completely. Cookies can be stored in an airtight container at room temperature for 3 to 4 days.

    Recipe by Tessa of Handle the Heat

  • Nutella Stuffed Peanut Butter Cookies

    How to make Nutella Stuffed Peanut Butter Cookies

    Yield: about 26 cookies

    Prep Time: 15 minutes

    Cook: 1 hour 27 minutes

    Ingredients

    1/2 cup Nutella
    1 3/4 cups all-purpose flour
    1 teaspoon baking soda
    1/4 teaspoon baking powder
    1/4 teaspoon fine salt
    6 ounces (1 1/2 sticks) unsalted butter, at room temperature
    1/2 cup granulated sugar
    1/2 cup packed light brown sugar
    3/4 cup creamy peanut butter
    1 large egg
    1/2 teaspoon vanilla

    Directions

    Scoop out 26 1-teaspoon sized scoops of Nutella onto a parchment lined baking sheet. Freeze until solid, about 1 hour.

    Preheat the oven to 350°F. Line large baking sheets with parchment paper.

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

    In a large bowl, use an electric mixer to beat the butter and sugars on medium-high speed until smooth, 1 to 2 minutes. Beat in the peanut butter until fully combined. Beat in the egg and then the vanilla. On low speed gradually add the flour mixture.

    Drop 2-tablespoon sized balls of dough onto the prepared baking sheets, spacing 2-inches apart. Using your hands, break each ball of dough into two pieces and place a teaspoon of frozen Nutella in between. Form the dough around the Nutella, making sure the edges are sealed. Using a large fork, slightly flatten the dough and make a criss cross pattern with the tines.

    Bake for about 12 minutes, or until slightly browned. Allow the cookies to cool on the pan slightly before transferring to a wire rack to cool completely. Serve or store in an airtight container at room temperature for up to 4 days.

    Recipe by Tessa of Handle the Heat

  • Biscoff Browned Butter Oatmeal Chocolate Chip Cookies

    How to make Biscoff Browned Butter Oatmeal Chocolate Chip Cookies

    Yield: about 18 large cookies

    Prep Time: 15 minutes

    Cook: 20 minutes

    Ingredients

    10 tablespoons unsalted butter, cubed
    1 cup all-purpose flour
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    3/4 cup old fashioned rolled oats
    1 cup packed light brown sugar
    1/4 cup granulated sugar
    1/2 cup Biscoff spread (also called Cookie Butter)
    1 large egg
    1 teaspoon vanilla extract
    1 cup semisweet chocolate chips
    1/2 cup milk chocolate chips

    Directions

    In a medium saucepan over medium heat, melt the butter. Continue to cook the butter, swirling the pan occasionally, until it foams and froth. The butter will begin to sputter and crackle. Allow the butter to become fragrant with brown bits beginning to form on the bottom of the pan. Once the bits are amber brown, remove the pan from heat and pour the butter into a small heatproof bowl. Be careful not to let the butter burn. Allow to cool until just warm, about 20 minutes.

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

    In a small bowl, combine the flour, baking powder, baking soda, salt, and oats.

    In the bowl of an electric mixer, beat the brown sugar, granulated sugar, and cooled butter into very well combined, about 3 minutes. Beat in the Biscoff. Add in the egg and vanilla and beat until combined. On low speed gradually add the flour mixture and beat until just combined. Beat in the chocolate chips.

    Drop 3-tablespoon sized balls of dough onto the prepared baking sheets. Bake for 10 to 12 minutes, or until golden brown at the edges. Let cool on a wire rack.

    Adapted from Cooking Classy

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