Peanut Butter Rudolph Reindeer Cookies

Every year my friends and I have a holiday cookie exchange. Some years it is a competition, this year it wasn't but still kept up my game. We had a wonderful holiday brunch in our pjs and got to enjoy a variety of cookies with friends. My husband always loves to enjoy the different cookies that I don't normally make. This year I went for a cute/playful cookie, but still made sure it tasted as good as it looked. These are really easy to make and are a play on the traditional peanut butter blossom cookie.

Peanut Butter Rudolph Reindeer Cookies
Source: Tara tsp
Yields: 48 cookies

Ingredients:
½ cup unsalted butter, softened
¾ cup peanut butter
⅓ cup granulated sugar
⅓ cup packed light brown sugar
1 large egg
1 tsp vanilla extract
1½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
48 large red M&M candies
96 mini semisweet chocolate chips
Pretzels, broken into 96 1-inch pieces

Directions:
Heat oven to 375ºF. Grease two baking sheets.

In a large mixer bowl beat together butter, peanut butter and sugars on medium speed until light, about 2 min. Add egg and extract; beat until combined. Stir in flour, baking soda and salt until a dough forms. Roll into 1-inch balls and place 1 inch apart on prepared sheets.

Bake, one sheet at a time, until just set and bottoms are golden, 8 to 10 min. For each cookie, immediately place 1 M&M in center for nose, 2 mini chocolate chips for eyes and 2 pretzel pieces on top for antlers. Transfer cookies on sheets to a wire rack and let cool completely. (Can be made ahead. Sore in an airtight container at room temperature, in single layers separated by waxed paper, up to 2 days.)

Peanut Butter Blossoms

For the past few years my friends and I have had a holiday cookie swap. It is so much fun to think of which cookie recipe you want to make. The best part is tasting everything and being able to take home a tin full of cookies that your friends baked. Each year it has evolved to include costume themes and has grown competitive for who will win the most votes for the best cookie. This year it was a holiday pj party, it's always nice to indulge while in comfy clothes. I decided to go with a traditional cookie since they always taste good, but I also didn't have time to try out a new recipe in case it was a bust. While these didn't win, I still enjoy peanut butter with chocolate any day!

Peanut Butter Blossoms
Yields: 48 cookies
Source: Hershey's Kitchen

Ingredients:
48 Hershey's kisses
1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 Tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
additional granulated sugar

Directions:
1. Heat oven to 375F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in a large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1 inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8-10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around the edges. Remove from cookie sheet to wire rack. Cool completely.

Thick and Chewy M&M Cookie Bars

I am guilty of being suckered in by the holiday clearance section. I just can't resist a good deal, especially on chocolate! Since I would be tempted having an entire bag of delicious peanut butter m&m's in the house I made these thick, chewy yet not dense m&m bars. The original recipe called for plain m&m's but the peanut butter ones made them even better in my opinion, but use whichever flavor you prefer. I tried to cut them into smaller pieces to share with my book club but you can make larger pieces like they do in bakeries. These definitely did not last too long, the peanut butter is addicting!

Thick and Chewy M&M Cookie Bars
Yields: 28
Source: What Megan's Making

Ingredients:
2 1/8 cups flour

1/2 tsp salt
1/2 tsp baking soda
8 Tbsp butter (1 stick), melted and cooled slightly
4 Tbsp applesauce (substituted for additional butter
1 cup brown sugar
1/2 cup white sugar
1 large egg
1 large egg yolk
2 tsps vanilla extract
12oz bag M&M's, divided

Directions:

Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Line a 9x13 pan with foil and spray with PAM for easy removal; set aside.

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

In a large bowl, whisk the melted butter, applesauce and sugars until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in 1 cup of M&M's and turn the batter into the prepared pan, smoothing the top with the spatula. Sprinkle remaining M&M's on top and press in slightly.

Bake 25-30 minutes, until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan. Cool completely before cutting.

Cranberry Pistachio Biscotti

I am finally posting one of the recipes from the cookie exchange my friends had. I can assure you it did not take as long to eat them as it did to post this recipe! These crunchy biscotti have some sweetness from the cranberries and delicious pistachios. Feel free to use your favorite nut if you don't like pistachios. My friend who baked these added chocolate chips to some of them, she must have read my mind. You can eat these on their own or dunk them into some coffee or hot cocoa.

Cranberry Pistachio Biscotti

Yields 3 dozen

Ingredients:

¼ cup light olive oil

¾ cup white sugar

2 tsp vanilla extract

½ tsp almond extract

2 eggs

1 ¾ cups all-purpose flour

¼ tsp salt

1 tsp baking powder

½ cup dried cranberries

1 ½ cups pistachios

Directions:

1. Preheat oven to 300 F.

2. In a large bowl mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.

3. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.

4. Bake for 35 minutes or until the logs are light brown. Remove from oven, set aside to cool for 10 minutes. Reduce oven to 275 F.

5. Cut logs on diagonal into ¾ inch thick slices. Lay on sides on parchment lines baking sheet. Bake approximately 8-10 minutes or until dry. Cool and enjoy!

Salted Caramel Kiss Cookies

Happy New Year!!! How is another year over already?! We had some friends over for new years eve and this was one of the many desserts we had. I had seen this recipe and was waiting for an excuse to try them. Everyone loves the traditional peanut butter blossoms with Hershey kiss and this takes it to another level! It is a brown butter cookie rolled in brown and white sugar and topped with a caramel kiss, what's not to love?! The brown butter compliments the caramel and the flakes of salt cut the sweetness. Enjoy!

Salted Caramel Kiss Cookies
Yields: 24
Source: Cookies and Cups

Ingredients:
14 Tbsp salted butter

1 ¾ cups light brown sugar

2 cups, plus 2 Tbsp flour

½ tsp baking soda

¼ tsp baking powder

1 tsp kosher salt

1 egg + 1 egg yolk

1 ½ Tbsp vanilla

¼ cup granulated sugar

¼ light brown sugar

approx 24 chocolate caramel candies, such as Caramel Kisses, unwrapped

flaked sea salt for sprinkling

Directions:

Preheat oven to 350° and line baking sheet with parchment paper.

Heat butter in medium skillet over medium heat until melted. When butter melts slowly swirl the pan and continue to cook the butter until it becomes a nice, brown-caramel color. The swirling helps it from burning. Let cool for 15 minutes.

Whisk flour, baking soda, baking powder and salt in a separate bowl and set aside.

When butter is cooled mix 1 3/4 cup light brown sugar and browned butter with electric mixer until no lumps remain, about 30 seconds.

Add egg, yolk and vanilla and mix for another 30 seconds, until smooth.

Slowly add in your flour mixture and mix on medium-low until incorporated.

Combine remaining 1/4 cup brown sugar and 1/4 cup granulated sugar in a small bowl.

Roll cookie dough into 2 inch balls (a heaping tablespoon) and then roll in sugar mixture.

Place on lined baking sheet about 2 inches apart. Bake approximately 10-12 minutes or until edges begin to brown. Do not over-bake.

As soon as the cookies come out of the oven press a caramel chocolate candy into the center of each. Sprinkle each with a pinch of flaked sea salt and transfer to wire rack to continue cooling.

Notes: To prevent spreading of these cookies while baking you can chill dough for an hour prior to baking. I didn't chill my dough and got the results photographed, but results seem to be varied based on feedback. store cookies in an airtight container for up to 5 days.

Merry Christmas

Merry Christmas to all of those who celebrate! This is the first year we haven't had any plans and are home just the two of us. In a way it is nice to have a whole day together to relax and catch up on things around the house. One of the perks to staying home is that I am able to celebrate with my friends through at our holiday cookie exchange. A cookie exchange is a great way to try new cookies and get new recipes. Each person brought 3-4 dozen cookies and the recipe to share, so we ended up taking home 3-4 dozen of a variety. Since it was so close to the holidays this year, those that are hosting part of the holidays are able to use them instead of having to make more food! This was our second year and the group has grown, which means not only more friends, but more cookies! This year we tried to have a more crazy/festive attire, it was so much fun to get dressed up!

And of course, all of the cookies and food were delicious! I will try to post the recipes with pictures throughout the week. We are working our way through a big tin of cookies. I made Andes Mint Cookies that were a hit last year at our family Christmas. 

We voted on our favorite cookie and it seemed like everyone one voted for something different! However, we did have a winner, the soft ginger cookie, my favorite! And the best part was my friend who made them had dressed up like a gingerbread man!

Soft Ginger Cookies
Yields: 2 dozen

Ingredients:
2 ¼ cups flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
¼ teaspoon salt
¾ cup margarine or bugger
1 cup sugar
1 egg
¼ cup molasses
½ teaspoon ground cloves
2 Tablespoons granulated sugar

Directions:
1. Preheat oven to 350°F

2. Combine flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.

3. In a large mixing bowl, beat butter on low speed for 30 seconds to soften. Gradually, add the 1 cup sugar and beat until fluffy. Add egg, and molasses, beat well. Stir dry ingredients into mixture. Shape into 1 1/2 inch balls. Roll in sugar and pace on an un-greased cookie sheet about 2 inches apart.

4. Bake at 350 for 8-10 minutes or until light brown and still puffy. Do not overcook! Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Peanut Butter Snickers Cookies

Some of my girlfriends here are into game nights. I had never participated in any until moving here but always thought board games were fun. They have turned into a fun and different get together with them. So far a different person has hosted each time and we all bring a snack for the group. This time I was trying to use of the final remnants of our Halloween candy and made Peanut Butter Snickers Cookies. Let's just say they were addicting before I even took them over. One of the girls made funfetti cake waffles, both creative and delicious, another made adorable elmo cupcakes and another made also addicting chili dip with cream cheese, chili, cheddar and onions. We were all pretty stuffed by the end and had a great time catching up and playing ridiculous games.
 

Peanut Butter Snickers Cookies
Yields: 24 cookies
Source: Sweet Pea's Kitchen
 
Ingredients:

1¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup creamy peanut butter
¾ cup granulated sugar
½ cup firmly packed light brown sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1½ cups chopped Snickers candy bars (about 9 fun size bars)
¾ cup milk chocolate chips

Directions:

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

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

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the peanut butter together until fluffy, about 2 minutes. Add the sugars and beat until fully incorporated. Add the egg and mix until combined, about 30 seconds.

Add the milk and the vanilla extract and mix until combined. Stir in flour mixture until just combined. Stir in chocolate chips and chopped snickers stirring until no flour pockets remain.

Drop by heaping tablespoons (about 2 ounces each) onto the prepared baking sheets, spacing 2 inches apart. Gently flatten each cookie ball with the palm of your hand. Bake for 7-10 minutes, or until cookies are slightly brown on the edges.

Cool the cookies on the baking sheets set on a wire rack for 5 before transferring to a wire rack to cool completely.

Mint Chocolate Pudding Cookies

I used to love when restaurants would bring Andes mints with the check. It was that little something extra to say thanks but was so yummy and refreshing. I recently saw that mints after meals was to help soothe your stomach, but today people use them just as a breath freshener. Regardless, I enjoy something chocolate and something minty after a meal to be sweet and yet cleansing. I have used Andes baking chips before and they were one of my favorite and addicting desserts. These cookies have a cake or brownie consistency with the mint chips inside making them pretty addicting! Good thing I have some people around to help eat them!

Mint Chocolate Pudding Cookies
Makes ~ 3 dozen cookies
Source: Table for Two

Ingredients:

1 cup unsalted butter, room temperature

3/4 cup dark brown sugar

1/4 cup granulated sugar

1 (3.4 oz.) package of chocolate pudding mix

2 large eggs

1 tsp. vanilla extract

2 1/4 cups all purpose flour

1/4 cup Dutch-processed cocoa powder

1 tsp. baking soda

1/2 tsp. salt

1 cup Andes mint baking chips

Instructions:

1. Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper. Set aside.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar, and granulated sugar until creamy and fluffy. Add in the pudding mix, eggs, and vanilla extract. Beat well until incorporated.
4. Slowly add in the dry ingredients until just combined. Fold in the mint chips with a spatula.
5. Drop cookies onto baking sheet with a cookie scoop (I used a medium cookie scoop) and bake for 10 minutes or until slightly golden around the edges.
6. Remove from oven and let cool on baking sheet for 5 minutes. Transfer to wire cooling racks to cool completely.
7. Store in an airtight container for up to 5 days (if they aren't eaten sooner!)

Cookies and Cream Cookies

Happy Monday! This weekend a few girlfriends got together for a game night. We played Loaded Questions and Quelf and not only had a lot of fun but got to know each other a lot better. We each brought a snack, so I took it as an opportunity to try out another new cookie recipe. I made these for the  girls and they basically disappeared from there and even the few left at home were gone. Not only did Jason claim them as the best cookies I have ever made but a few girls claimed it was the best cookie they have ever had! You can't beat those compliments as the best feedback. One of our favorite ice cream flavors is cookies and cream so this is a perfect match and tastes pretty similar. You can't go wrong with crushed up Oreos in anything! The only problem was that they disappeared too quickly!

Cookies and Cream Cookies

Source: Lovin from the Oven

Yields about 26 cookies

 

Ingredients:

1/2 cup butter, at room temperature

6 Tbsp sugar

6 Tbsp light brown sugar

1 egg

1 tsp vanilla

1-1/4 cup all purpose flour

1/2 tsp baking soda

1/2 tsp salt

12 Oreo's, broken up into small pieces

 

Directions:Preheat the over to 350 degrees.

 

In the bowl of an electric mixer, cream together the butter and sugars until light and fluffy (about 2-3 minutes). Add egg and vanilla and beat until well mixed.

 

In a medium bowl, whisk together flour, baking soda, and salt. With the mixer on low, slowly add the dry ingredients into the wet until just combined. Gently fold in Oreo pieces.

 

With a medium cookie scoop, scoop dough onto an ungreased cookie sheet about 1-2" apart.

 

Bake for 8-10 minutes, until the edges JUST start to brown. Let cool on baking sheet for a few minutes, then transfer to a cooling rack to cool completely.

Addicting M&M Cookies

I recently discovered the Six Sister's Stuff blog and have become hooked. They have a lot of simple, flavorful and family friendly recipes in addition to cute craft ideas. Recently we have had a ton of rain so what better to do when it is pouring outside than bake! I don't need a lot of excuses to bake so I took this one to try out a new cookie recipe. These chewy cookies tasted like a combination of buttery sugar cookies and chocolate chip cookies rolled into one and elevated by M&M's. I used traditional milk chocolate but feel free to use your favorite flavor. This will be a good recipe to have on hand for halloween with leftover mini bags of candy. These were definitely addicting not only for me but even Jason snuck a few. Luckily I was able to snap a quick picture before the plate disapeared. Hope you enjoy them as much as we did!

M&M Cookies
Yields: about 6 dozen
Source: Six Sister's Stuff

Ingredients:
1 cup packed brown sugar
1/2 cup white sugar
1 cup butter (2 sticks), softened to room temperature
2 eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups M&M's (or other candy-coated milk chocolate pieces)

Directions:
Preheat oven to 350 degrees.

In a large bowl, mix sugar, eggs, butter, and vanilla thoroughly. Add flour, salt, and baking soda to creamed mixture. Blend well. Add 3/4 cup of M&M candies. Drop dough by teaspoonful onto ungreased cookie sheet. Slightly push a few candies on top of each dough ball with remaining candies.

Bake at 350 degrees for 9 to 11 minutes, or until slightly golden.

Oatmeal Cookies with Raisinets

I love baking but find that to try a new recipe, especially of cookies that I end up with way too many in the house tempting me. Since I like the trashy show Bachelor Pad I invited one of my girlfriends over to watch it together because, well isn’t it always more fun to make fun of them with someone else?! And it gave me justification to try out a cookie recipe I had saved on my computer for a while.

What could be better than chewy oatmeal raisin cookies you ask? Ones that are made with raisinets of course! Oatmeal cookies are Jason’s favorite so this recipe is a spin on the traditional that can incorporate my love for chocolate. I used traditional milk chocolate covered raisinets but you can use dark chocolate ones or chocolate craisinets as the original recipe called for, I couldn’t find them despite loving craisins. These are sweet and chewy with the yummy chocolate chips AND raisinets. The next time I make these I am going to try to swap some of the butter with applesauce to make them a bit healthier.

Oatmeal Cookies with Raisinets

Yields: about 40 cookies
Source: My Baking Addiction

Ingredients:

1 cup butter, softened
1 cup sugar
1 cup packed light brown sugar
2 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
3/4 cup chocolate covered cranberries
3/4 cup semisweet chocolate chips

Directions:

1. In the bowl of a stand mixer fitted with the paddle attachment, or in large bowl with an electric mixer cream together butter and sugar until light and fluffy, about 3 minutes.
 
2. Beat in eggs one at a time and add in vanilla. In a medium bowl, stir together flour, baking soda, salt, and cinnamon. Mix the dry ingredients into the creamed mixture until just combined. Stir in oats, chocolate covered cranberries and chocolate chips mixing until incorporated. Cover, and chill dough for at least one hour.

3. Preheat the oven to 375 degrees F. Line baking sheets with parchment paper or spray with nonstick cooking spray. Use a medium scoop (1 ½ Tablespoons) to create dough balls. Place the balls of dough 2 inches apart on prepared baking sheets.

4. Bake for 10-12 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

- Store cooled cookies in an airtight container at room temperature for up to three days, if they last that long!

Brownie Crackles

What could be better than a brownie or a cookie? A brownie crackle cookie of course! These cookies combine the fudgey chocolate flavor of a brownie in cookie form topped with powdered sugar. They seriously are addicting! I almost forgot to take a picture and these were the last 2 remaining!

Thank goodness I made them to send to my foodie penpal this month. I had to give some away to people at Jason's work for fear I would eat them all myself. One of his employees kids thought they were so good they were willing to pay for more! Definitely a recipe to keep in mind for the holidays, as you can see they package nicely.

 Brownie Crackles

Adapted from: Taste of Home

Yields: 2-3 dozen depending on how big you make them

Ingredients:

1 package fudge brownie mix (13-in. x 9-inch pan size)

1 cup all-purpose flour

1 egg

1/2 cup water

1/4 cup canola oil

1 cup (6 ounces) semisweet chocolate chips

Confectioners' sugar

Directions:

In a large bowl, beat the brownie mix, flour, egg, water and oil until well blended. Stir in chocolate chips. Chill dough in the refrigerator for at least 30 minutes to make them easier to scoop.

Place confectioners' sugar in a shallow dish. Drop dough by Tablespoonfuls into sugar; roll to coat. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove from pans to wire racks to cool. 

Banana Chocolate Chip Cookies

Recently, I have been busy on the weekends, so it was nice to be able to relax and catch up on some episodes of Kelsey's Essentials on the Cooking Channel. I had enjoyed watching her compete for the Next Food Network star, and despite not winning she still ended up with her own show. However, the downfall to actually having time to watch cooking/food shows is that it inevitably makes me want to try everything I see.

Today was no different. I had a few over-ripe bananas that I was planning to make banana bread with when I saw her episode that had a recipe for Banana Chocolate Chip Cookies. And who can resist a delicious cookie?! Since it has banana and even some whole oats it can’t be all that bad for you right? The banana keeps the cookie nice and moist yet not too sweet. If you are a nut lover you can decrease the chocolate chips and add in some crushed walnuts for texture. At least I had a few girlfriends over to help me eat them, not that I really need help but I shouldn't eat them all myself.

Banana Chocolate Chip Cookies
Yields: 24 cookies
Source: Kelsey’s Essentials

Ingredients:

1 cup granulated sugar

¾ cup shortening (I used unsalted butter)

2 overripe bananas, mashed

1 large egg

1 teaspoon pure vanilla extract

1 ¾ cups rolled oats

1 ½ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon ground cinnamon

½ teaspoon salt

¼ teaspoon ground nutmeg

¾ cup chocolate chips

Directions:

Preheat the oven to 350F.

In a large mixing bowl, cream together the sugar and shortening until light and fluffy. Mix in the bananas and egg and mix well, scraping down the sides of the bowl. Mix in the vanilla.

In a separate large mixing bowl, combine the rolled oats, flour, baking soda, cinnamon, salt and nutmeg. Mix until thoroughly combined.

Add the wet ingredients to the dry ingredients and mix just until combined. It will be a wet cookie dough. Stir in the chocolate chips.

Using two spoons or a cookie scoop, portion cookies out using overflowing tablespoonfuls on 2 ungreased cookie sheets, 12 cookies per sheet. Bake just until golden brown, ~20 minutes. After 10 minutes, turn and swap the cookie sheets on each rack for even cooking. Cool on a wire rack.

Easy and Festive cake cookies

Happy Valentine's Day! I had a few girlfriends over for desserts, wine and the Bachelor. Those are three of my guilty pleasures and it is always fun to have people over. As always, the show did not dissapoint and was full of drama. This also gave me an excuse to try out these cookies. Normally, I don't buy anything that comes in a box, but made an exception for these and was glad I did. You can use sprinkles in the colors of whichever holiday is coming up to use this recipe all year round. Since Valentine's Day is today I used pink, red and white. They taste like chocolate cake but with a chewy cookie consistency. My cousin has made these and she suggested adding chocolate chips, I never say no to more chocolate and will have to try that tip next time.

Easy and Festive cake cookies
Source: Sweet Adventures of Sugarbelle
Yields: 2.5 dozen

 Ingredients:

1 boxed cake mix {I used Duncan Hines devil’s food}

1/2 cup {1 stick} unsalted butter

2 eggs

1 1/2 to 2 tbsp. flour

1-2 tsp. vanilla extract

Sprinkles (optional)

Directions:

Add all ingredients to a bowl and mix well. Use a cookie scoop or tablespoon for evenly sized potions of dough. If you are using sprinkles, roll the ball in sprinkles and drop onto ungreased cookie sheets {or Silpat if possible}.

Bake at 350 for 10-12 minutes. Let cool on the sheet for at least five minutes then transfer to cooling rack.

Andes Mint Cookies

I received these cookies from the blogger cookie swap and was anxiously waiting for the recipe to be posted. We ate our dozen rather quickly and wanted to make more. They are not only that something sweet you crave after a meal but with the mint pieces give you a refreshing mint taste as well. One of the best parts is that the moment you open the bag or tin they are stored in you get a nice waft of the mint smell. I even made a batch to bring for Christmas. This is a recipe we will definitely keep.

Andes Mint Cookies

Yields: 4 dozen cookies
Source: Somewhere In Between

Ingredients:

½ cup salted butter – softened

¾ cup light brown sugar

½ cup white granulated sugar

1 tsp. baking soda

1 tsp. baking powder

2 tsp. vanilla extract

2 eggs

10 oz Andes Créme de Menthe Baking Chips (or, chopped whole Andes Mints)

2 2/3 cups sifted flour

Directions:

Preheat oven to 350.

In a Stand Mixer (or, use a large bowl and an electric hand mixer), cream butter and both types of sugar until blended.

Add one egg at a time, blending thoroughly until combined.

Add Vanilla Extract, Baking Soda, Baking Powder and Salt, and mix until combined.  Pour in Andes Mint Pieces and stir to blend.

Sift flour and add flour a 1/2 cup to one cup at a time and mix only until combined (avoid over mixing, or you will have tough cookies). Chill for approximately one hour (dough will be crumbly).

Form dough into 1”-2” balls and place 2" apart on a silpat (or parchment paper) lined cookie sheet, slightly flattening each of the balls. Bake for 8-10 minutes, only until slightly brown on the edges. Cool cookies on pan for up to 2 minutes before removing.

Source: Somewhere In Between

The Great Food Blogger Cookie Swap

I have gotten into reading a lot of food blogs, some call it fun, some call it dorky but I love it. Only bad thing is that it means I am doing a lot cooking, baking and EATING! One blog featured The Great Food Blogger Cookie Swap, which seemed like a  like of fun. I was able to bake some of my favorite cookies and send 1 dozen each to 3 different food bloggers that I was matched with. The best or worst part is that I also received a dozen cookies each from 3 bloggers. It was a lot of fun to receive boxes filled with delicious home made cookies on our doorstep.  I received cookies from Carol of Lucky Zucca, Jennifer from Somewhere in Between, and Mads from La Petite Pancake.

The hardest part for me was deciding which cookie out of the many that I enjoy to make for them. I decided to go with one of my favorites that my mom would make for us around the holidays and something that made a big batch. It is of course a chocolate cookie that is soft and chewy, I prefer chewy over crunchy cookies. These chocolate chewy cookies are easy to make, but do require 2 hours in the fridge so you need to plan ahead. They can also be made in advance and frozen for a party or holiday cookie platter.

Chocolate Chewies

Yields 4 dozen cookies

Ingredients:

½ cup unsalted butter

4 squares/oz unsweetened chocolate

2 ½ cups Sugar

3 Eggs

1 ½ teaspoons vanilla extract

2 cups Flour

2 teaspoons baking powder

½ teaspoon salt 

Directions:

1. Cream butter in a bowl. In a separate bowl combine flour, baking powder and salt.

2. In a double boiler, melt chocolate. Blend into butter with 2 cups sugar. Beat in eggs one at a time. Add in vanilla and mix. Then add in dry ingredients.

3. Chill dough for 2 hours.

4. Preheat oven to 350 degrees.

5. Form dough into balls and roll in remaining sugar. Place 2 inches apart on an ungreased cookie sheet. Bake for 10 minutes. Do not over bake - cookies should be chewy.

Chocolate Candy Cane Cookies

I am trying out some new and some old and trusted recipes this year around the holidays to send to friends and just enjoy at home also. Who am I kidding, you can't bake cookies for other people without trying some yourself ;)

This is a new recipe that reminded me of a chocolate cookie my mom makes. We all know I love anything chocolate and the crushed candy canes brightened up these cookies making them more festive for the holidays. The candy canes also add a crunch and hint of peppermint flavor to the chocolate and chewy cookies. If you want to make them really peppermint flavored you can substitute some of the vanilla for peppermint extract. It is a sturdy enough cookie that you can freeze them for later.

Chocolate Candy Cane Cookies
YIELD: about 2 dozen cookies
Source: Foodess

Ingredients:
1/3 cup butter
1/3 cup finely chopped unsweetened chocolate (2 oz/60 g)
1 cup sugar
2 eggs, lightly beaten
1 tsp vanilla extract
3/4 cup All Purpose Flour
1/4 cup cocoa
1 tsp baking powder
1/4 tsp salt
1/3 cup white chocolate chunks
3 candy canes, crushed

Directions:

1. In a microwaveable bowl, combine butter and unsweetened chocolate. Microwave on 50% power for 1 minute, stir, then microwave again in 30 second intervals until chocolate is mostly melted. Stir to melt the remaining chunks. Transfer to a large mixing bowl and stir in sugar, eggs and vanilla extract.

2. In a separate bowl, whisk together flour, cocoa, baking powder and salt. Sprinkle flour mixture over chocolate mixture and stir until well combined. Stir in white chocolate chunks. Refrigerate at least 2 hours, or overnight.

3. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Drop dough by heaping tablespoonfuls 2 to 3 inches apart. Bake 7 minutes, remove from oven and sprinkle with crushed candy canes. Return to oven 2-4 minutes longer, until edges are crackled and center is just set. Remove and cool 5 minutes on baking sheet before transferring to wire racks to cool completely.

Cookie Swap

This is a short post but was reading other blogs and saw something about a holiday cookie swap. Now I have always wanted to have one with friends because who doesn't love getting together with friends, eating cookies and having new recipes. So I was really excited when I found a cookie swap for food bloggers. You sign up and will be sent information for 3 bloggers to send a dozen cookies. To me this is not only yummy cookies but mail that is not a bill or junk, what could be better?! Find all of the details below if you are as intrigued as I was!

The premise is this: sign up. Receive the addresses of three other food bloggers. Send each of them one dozen delicious homemade cookies. Receive three different boxes of scrumptious cookies from other bloggers. Eat them all yourself (or, you know, share. If you want. No judgement either way.) Post your cookie recipe on your blog. See everyone else’s cookie recipes. Get lots of great ideas for next years’ cookie swap.

Sounds awesome, doesn’t it? Want to join in the fun?

Sign up now!

Sign ups are open through Friday, November 18th. Matches will be emailed to you on Monday the 21st, and we ask that you please get your cookies in the mail no later than December 5th. Blog posts with your cookie recipes should be written and ready for publication on December 12th. Julie and I will be posting a full round-up of all the participating bloggers and their cookie recipes shortly thereafter. Please note these deadlines and make sure you are able to meet them before signing up