Category Archives: cookie

mini chocolate chip cookie cups

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These tasty bite-sized treats take your ordinary chocolate chip cookie and turn it into a deep, chewy, cookie cup.  Plus, they’re perfectly bite-sized (hello, portion control!).  In case you, like me, are unable to eat just a bite of a giant cookie.  Or a regular-sized cookie.  Or, of anything…

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Yes, that’s me texting the BF …  Self control, I have none.

So yes, the beauty with these is that you don’t have to try to limit yourself to just a bite.  Instead, just to one cookie… or maybe two.  You can always stuff the rest in the freezer for convenient snacks for the future you.

I also took the opportunity to stuff a bunch of chocolate into the middles of them to make them like little molten-chocolate-stuffed cookies once you reheat them in the microwave… which is totally normal.  Because, everyone reheats their cookies before they eat them, right?

Although the BF seemed to think it was “too much” chocolate, as if that’s a thing!

I borrowed this recipe from Shannon over at A Periodic Table, you can get the recipe there or you can see it below 🙂

Print
mini chocolate chip cookie cups

Yield: 24 cookie cups

Ingredients

  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla
  • 2 cups semi-sweet chocolate chips*

Instructions

  1. 1. Preheat oven to 375?F; lightly grease the cups of a mini-muffin pan
  2. 2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl, set aside.
  3. In a large bowl, beat the sugars and butter together until creamy, about 5 minutes. Add the eggs one at a time, beating after each addition. Scrape down the bowl and add vanilla and continue beating 30 more seconds until incorporated.
  4. 3. Add the flour mixture in 2 parts, beating on low just until incorporated. Gently fold in chocolate chips with a spatula.* Place dough in refrigerator to chill for about 20 minutes.
  5. 4. Once chilled, remove dough from refrigerator and form into 1-inch balls. Place a dough ball in the muffin tin, pressing down to flatten the tops. Continue with the rest of the dough until each muffin tin has dough in it.
  6. 5. Bake for maybe 7-12 minutes, checking them at the 7 minute mark for doneness. Let the cookies cool in the muffin tin on a metal rack for 10 minutes, then invert onto cooling rack to continue cooling. If you have any issues getting them out you can wedge a thin knife or spatula between the cookie and the tin to loosen it.

Notes

* Alternatively, you can press a large chocolate chip or a couple of them into the middle of each cookie dough ball once it is in the muffin tin

https://wee-eats.com/2013/08/20/mini-chocolate-chip-cookie-cups/

[ Recipe from A Periodic Table ]

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cookies & cream krispies

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We are no strangers to rice krispy treats in this house, they are one of the BF’s favorite foods.  Especially when he gets to use cocoa krispies for them.

These bars were basically made for us, combining his love of rice krispy treats and my deep love of Oreos unite to create an amazing cookie-filled krispy treat.  BF made them all by himself (well, with the help of my owl apron), and they were delicious.

aaron cocoa krispy treats

I noticed that (possibly due to Oreo cookie magic?) they stay fresh way longer than regular krispy treats.  We kept eating them all week long.  After they were gone, I may or may not have sniffed the container.

They’re that good.

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Cookies & Cream Krispies

Printable Recipe

  • 1 (10.5 ounce) bag of mini marshmallows
  • 3 Tablespoons unsalted butter
  • 4 cups Cocoa Krispies (could use regular crisp rice cereal, if desired)
  • 3 cups Oreos, coarsely chopped

1.  Line a 9 x 13-inch pan with saran wrap, then grease with butter or spray with nonstick cooking spray; set aside.

2.  Melt butter in a large saucepan over low heat.  Once melted, add the marshmallows and stir with a silicone spatula until melted.

*Alternatively, you can melt the butter in a large bowl in the microwave, then add marshmallows and microwave until melted, stirring every 30 seconds or so.

3.  Add cocoa krispies and chopped cookies to marshmallow mixtures and stir until well-mixed.  You are going to need all of your arm muscles for this, so I hope you’ve been working out!

4.  Press mixture into prepared 9 x 13-inch pan and set aside to cool and firm up, about an hour or two.  (Or about 30 minutes in the fridge).  Once cooled, cut into bars and enjoy!  They will keep for about a week in an airtight container at room temperature.

 

 

 

strawberry and cream cookies

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So, clearly I’ve been on a bit of a strawberry kick lately.  I made my strawberry shortcake ice cream, this strawberry tart (recipe yet to come) for mother’s day, and these glorious things: strawberries and cream cookies.

Yes, they are as magical as they sound.

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These soft, pillowy cookies are filled with dried strawberries and white chocolate chips, these are guaranteed to please.  I’m not normally big on white chocolate, but I forgot to check for yogurt chips at the store, which would work just as well.  The white chocolate chips lend more of a “cream” flavor to these cookies though, and I promise that you won’t be disappointed.

The only thing that I regret is not putting more strawberries in, but unfortunately I lost more than anticipated in my, ahem, “quality control” phase.  I also would leave the strawberry chunks larger for the next batch.  I have rectified the issue of the missing strawberries in the recipe below, which should have enough strawberries to satisfy even the biggest of cravings.

I found my dried strawberries at Trader Joes.  You will need at least two bags, one for the cookies and one for yourself.

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Strawberry & Cream Cookies

Makes about 3 dozen small cookies

Printable Recipe

  • ¾ cup (1 ½ sticks) unsalted butter, softened to room temperature

  • ¾ cup brown sugar

  • ¼ cup sugar

  • 1 large egg, room temperature

  • 2 teaspoons vanilla extract

  • 2 cups all-purpose flour

  • 2 teaspoons cornstarch

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • ¾ to 1 cup dried strawberries*, chopped

  • ½ cup white chocolate or yogurt chips

Make the dough:

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

2.  In a stand mixer fitted with the paddle attachment, beat the butter until smooth.  Scrape down the bowl and add the white and brown sugars, cream together on medium speed until light and fluffy, about 5 minutes, scraping down the sides and bottom of bowl as needed.  Add the egg and vanilla to the butter and beat until combined.  Scrape down the sides and bottom of the bowl and continue beating about one minute more.

down the sides as needed..

3.  Add the flour mixture to the butter mixture and pulse on low just until incorporated, being careful not to overmix.  Stir in chopped strawberries* and white chocolate chips.

*You could also reserve some of the chopped strawberries to press into the cookie tops once scooped to ensure even distribution.

4. 2 options here:

– Cover the bowl with plastic wrap, pressing the wrap onto the surface of the dough, and chill for 1 – 2 hours.  Scoop dough onto parchment-lined baking sheets and bake following directions below.

– Scoop cookie dough onto a parchment-lined baking sheet that will fit into your freezer, gently flatten the tops of the cookies and cover with plastic wrap.  Freeze for 1 to 2 hours and either bake (on a new, room-temperature, parchment-lined baking sheet) according to directions below or transfer to a freezer-safe bag for longer storage.

To bake:

1.  Preheat oven to 350F.

2.  Bake chilled cookie dough 8 minutes (refrigerated) to 11 minutes (frozen), until the cookies are puffed and the edges are just golden.

3.  Remove from oven and let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely

*Baked cookies can be stored up to 10 days in an airtight container.

 

[ Cookie base recipe adapted from Sally’s Baking Addiction ]

 

 

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momofuku confetti cookie

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Why hello there, confetti.

Remember that glorious confetti cake that I made myself for my birthday?  This, my friends, is that very same cake.

Well, in cookie form.

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They taste a lot like sugar cookies, but with confetti cake crumbs inside.  If you like sugar cookies, you will LOVE these confetti cookies.

Love.

See that soft, chewy center and all those colorful sprinkles?  How can you resist?

If you’re lucky enough to live in NYC, you can enjoy these in person at the infamous Momofuku Milk Bar.  If, like me, you are not so lucky, you will have to make them yourself.

Momofuku Confetti Cookies

Printable Recipe

For the crumb:

  • ½ cup granulated sugar

  • 1 ½ Tablespoons brown sugar, tightly packed

  • ¾ cup cake flour

  • ½ teaspoon baking powder

  • ½ teaspoon kosher salt

  • 2 Tablespoons rainbow sprinkles

  • ¼ cup grapeseed oil

  • 1 Tablespoon vanilla extract

For the cookies:

  • 1 cup (2 sticks) unsalted butter, softened

  • 1 ½ cups granulated sugar

  • 1 Tablespoon light corn syrup

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 2 ½ cups all-purpose flour

  • ⅔ cup powdered milk

  • 2 teaspoons cream of tartar

  • 1 teaspoon baking soda

  • 1 ¼ teaspoons kosher salt

  • ¼ cup rainbow sprinkles

  • 1 generous cup cake crumb

Make the crumb:

  1. Heat oven to 300ºF

  2. In the bowl of a stand mixer, fitted with a paddle attachment, combine the sugars, flour, baking powder, salt,and sprinkles.  Mix on low speed until combined.  Stream in the oil and vanilla and continue mixing until well-combined.

  3. Spread crumbs onto a parchment-lined baking sheet and bake for 20 minutes, stirring occasionally. The crumbs should be slightly moist to the touch; they will dry and harden as they cool.

* Crumbs can be made up to 1 week before the cookies

Make the Cookies

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until soft.  Add the sugars and corn syrup and cream on medium-high for 2 minutes.  Scrape down the sides and bottom of the bowl and add the eggs ,one at a time, beating for a few seconds after each to combine.  Scrape down the bowl again and add the vanilla, beat again on medium-high speed for 7 minutes.  The mixture will be amazingly fluffy.

  2. In a medium bowl, mix together the flour, milk powder, cream of tartar, baking soda, salt and rainbow sprinkles.  Once your butter and sugars are completely creamed, add the flour mixture in two additions and mix on low speed for 1 minute, just to combine. Scrape down the sides of the bowl with a spatula.  Add the cooled cake crumb and mix on low for about 30 seconds, just to combine.

  3. Portion out the dough into desired scoops onto a parchment-lined sheet pan.  A small cookie scoop will yield a 3-inch cookie, a ¼ cup portion will yield a giant cookie (see the cornflake cookies for more description).  Press the tops of the cookie dough domes flat. Wrap the pan with plastic wrap and place in the freezer to chill for at least 1 hour, or up to 1 month.  Once frozen, you can transfer them to a freezer-safe plastic bag for storage.

  4. When ready to bake, heat oven to 375ºF

  5. Arrange the chilled dough on parchment-lined pan, leaving room for cookie spread.  If using ¼ cup scoops, no more than 4 cookies per sheet, up to 8 if using the small-sized cookie scoop.

  6. Bake cookies for 10 minutes (small scoop) to 15  minutes (large scoop).  They should be lightly browned around the edges.  I left mine slightly underbaked so they were softer and more cake-like (since this is a “confetti cake” cookie)

  7. Let cookies cool on the baking sheet before transferring to a cooling rack to finish cooling completely.


[ Adapted from the Momofuku Milk Bar Cookbook ]

 

soft and chewy candy-filled cookies

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It’s the last weekend of 2012, and I apparently fell off the face of the earth for the week of Christmas.

Oops.

But these were able to bring me back.

Lucky for you, because now I’m able to share these delightful goodies with you, for our last installment of COOKIE MADNESS.

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I’m sure you thought cookie madness ended with Christmas.  Don’t worry, I did too.

But then, well, like I said… these happened.

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Giant, soft, chewy, candy-filled cookies.  Oh, and you don’t need to wait for butter to soften, because it’s melted.  Oh, and you don’t need to use a mixer, just a sturdy whisk and your arm. Although, if you’ve been slacking off at the gym (like some of us lately), you may want to pull out your hand mixer.  It’s easier to lift than the Kitchen Aid anyway.

Oh, and they’re completely delicious.  Did I mention that?

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Soft and Chewy M&M Cookies 

[ Printable Recipe ]

  • 2 cups + 2 tablespoons all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt (scant)
  • 1 ½ sticks (12 tablespoons) unsalted butter, melted and cooled to room temperature
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 1 egg + 1 egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 1 to 1 ½ cups mix-ins (chocolate chips, m&ms, even dried fruit if that’s the way you roll)

Preheat oven to 325 degrees F and line 2 large baking sheets with parchment paper.

Mix the flour, scant ½ teaspoon salt, and baking soda in a bowl and set aside.

In another bowl, whisk the butter and sugars until they are thoroughly blended.  Add the egg, extra yolk, and vanilla.  Continue stirring until mixed.

Add flour mixture and continue mixing just until dough forms.  Once ingredients are incorporated, gently fold in your mix-ins.

Scoop into dough balls (1/4 cup portions for 18 large cookies or 2 tablespoon portions for 36 smaller cookies).

Roll each ball in your hands, and then gently pull the ball apart at the center, creating two equal-sized half-balls.  Press both halves back together with the jagged edges (what used to be the center of the ball) facing up. Try not to feel too ridiculous while doing this.  Clearly it’s totally normal, right?

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Place the new mutant dough-“balls” on your baking sheet. If you’re doing large cookies, I’d leave at least 2 inches in between each.  Large cookies will probably be about 4 inches in diameter, “smaller” cookies will be more… regular-sized.

Bake for 15-18 minutes until lightly golden and just set.  Cool the cookies on their baking sheet at least ten minutes to finish setting.  Move to cooling rack to finish cooling completely.

Makes about 16 large or 36 small cookies

[ Adapted from Cook’s Illustrated: The New Best Recipe ]