Baking Bites via Pinterest provided this yummy recipe. The cookies are great on their own, and even better when stuck together as a peanut butter sandwich!
Toffee Peanut Butter Sandwich Cookies
Makes about 40 cookies, or 20 sandwich cookies
Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, oatmeal, baking soda and salt.
In a large bowl, cream together butter and sugars until light. Beat in egg and vanilla until smooth, followed by 1/2 cup peanut butter.
With the mixer on low speed or working by hand, gradually blend in the flour mixture, then stir in the toffee bits.
Drop scant 1-inch balls onto prepared baking sheet.
Bake for 9-11 minutes, until edges are golden.
Cool on baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.
When cookies are cooled, sandwich each pair with 2-3 tsp smooth peanut butter.
Original recipe (with more explanation and photos!) is from Baking Bites
This is my go-to classic chocolate chip cookie recipe. It took me years to find just the right one, and this is it! Hooray for Pinterest…
The original (with much better photos and explanations) is from Over the Big Moon–read it there!
Caroline's Famous Chocolate Chip Cookies
Cream butter, Crisco, and sugars in mixer.
Then add eggs, vanilla, baking soda and salt.
Mix again and then add 2 c. semi sweet chocolate chips and walnuts if desired.
Drop by heaping spoonfuls onto a foiled or greased cookie sheet and bake at 350 for 10-12 minutes or until the tops are turning golden brown.
December 2016 in Review, and Christmas Cookie #12
A favorite photo…
A few highlights…
- A December rich in favorite activities and traditions (in contrast to our Senegalese adventure from last year)
- Nathan as Gabriel and Katya as a black sheep in the Christmas pageant
- The annual studio Christmas recital
- Celebrating the season many different times with groups of family and friends
And a cookie recipe to go with it!
This is the gingerbread I have made every year since Than and I were married. If you don't roll it too thin or bake it too long, the cookies stay soft and spicy for weeks. We decorate them with white royal icing, sprinkles, and lots of red hots. An annual tradition, for sure, and one that we have happily shared with many different guests over the years.
Thoroughly stir together the flour, cinnamon, ginger, cloves, salt, and baking powder in a large bowl; set aside.
In the bowl of an electric mixer, beat together the brown sugar, butter, and oil until smooth and fluffy. Beat in the molasses and 2 1/2 Tbsp. water until well blended.
Turn mixer speed to low and blend in as much of the flour mixture as possible. When it gets too strong for your mixer to handle, knead in the remainder by hand until the dough is smooth and shiny. If the dough is too stiff and dry, add up to 3 Tbsp. more water. If it is too soft, stir in more flour until it is manageable.
Cut 6 pieces of waxed paper. Split the dough into 3 pieces and place each piece on a sheet of waxed paper. Cover with the additional 3 pieces of waxed paper. Roll each dough piece out to an even 1/4-1/2 inch thickness (thinner for crispier cookies, thicker for softer cookies). Stack the rolled dough in the refrigerator and allow to chill for at least 1 hour and up to overnight.
Preheat the oven to 350 degrees. Spray several cookie sheets with cooking spray.
Working with one portion of dough at a time, peel off the top sheet of waxed paper. Use cookie cutters to cut out the dough and place the cookies on prepared baking sheets, spacing about 2 inches apart.
Bake cookies at 350 degrees for 6-12 minutes, or until just darker at the edges and barely firm when pressed in the centers. Baking time varies based on the size of your cookies and on how soft or crispy you want the finished product to be.
Reroll dough scraps between waxed paper sheets. Continue cutting, rolling, and chilling dough until everything has been used.
Allow cookies to cool on the baking sheet for 3-4 minutes in order to firm up slightly before transferring to the counter or to wire racks to cool completely.
Wait until cookies are completely cool before decorating as desired.
This recipe is from The All-American Cookie Book by Nancy Baggett.
January in Review, and Christmas Cookie #1
A favorite photo…
A few highlights…
- Returning from Senegal
- Sharing photos and trip stories with so many kind audiences
- Settling back into routines (and getting snow!)
And a cookie recipe to go with it!
Hot Cocoa Cookies
These were near the top of Nathan's list this year, and are always popular at my recital. They just look so festive. The soft texture of the base cookie is also appealing. The original recipe is from glorioustreats.com via Pinterest.
In a medium saucepan or microwave safe bowl, melt the butter and chocolate, stirring frequently. Once melted, set aside to cool slightly.
In a mixer bowl, beat the sugar, eggs, and vanilla on low until well combined.
Add the melted chocolate mixture and blend well.
Gently mix in the flour, cocoa powder, baking powder, and salt. Mix until just combined.
Cover the dough and refrigerate about 1 hour. If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.
Preheat oven to 325 degrees and grease at least two baking sheets. Use a tablespoon or cookie scoop to put the dough on the prepared sheets, about 2 inches apart. Bake about 12 minutes.
While the cookies bake, cut large marshmallows in half for a total of 50 marshmallow pieces. (You can also use 4-5 mini marshmallows per cookie). When the cookies have baked, remove the tray from the oven. Press one marshmallow half (or 4-5 mini marshmallows) onto each cookie. Return the hot cookies to the oven and bake another 3 minutes or until the marshmallows have puffed up and adhered to the cookie.
Allow cookies to cool on the pan for a few minutes, then remove to a cooling rack to finish cooling.
When cookies are cool, combine all icing ingredients in a medium bowl and whisk together well. Icing should be pourable but not too runny, so adjust consistency with additional powdered sugar or hot water.
Place cookies on cooling rack over a baking sheet to catch drips. Spoon a small amount of icing on top of each marshmallow. After icing just a few cookies, top with sprinkles before the icing sets. Continue icing and sprinkling until everything looks festive.
Allow icing to dry and set for at least 30 minutes before serving.
One more fall post, and then I promise some pictures from our Thanksgiving travels, followed by lots of Christmas recipes.
These cookies won Nathan’s vote for favorite fall treat. I think he grabbed one every time he walked past the cookie jar! Maybe that’s why he is almost tall enough to look me right in the eye… Love this growing young man so much!!
Pumpkin Oatmeal Cookies
These soft cookies are full of satisfactory fall flavor while still meeting my need for chocolate. I got the recipe from a good friend at a cookie exchange many years ago, and it is certainly on our autumn treat rotation. Thanks, Becki!
Preheat oven to 350. Lightly grease cookie sheets.
Beat butter and brown sugar in a large mixer bowl until well combined. Add eggs and beat well. Beat in pumpkin.
With mixer on low, add flour, cinnamon, baking soda, baking powder, salt, and nutmeg. Mix just until combined.
Stir in oats, chocolate chips, and nuts if desired. Don't overmix.
Drop by rounded spoonful or cookie scoop onto greased cookie sheets. Bake at 350 about 12 minutes or until set and beginning to brown on the bottom. Try not to overbake--Nathan loves them soft!
If you decide to host a tea party for an American Girl doll’s birthday, you need to make cream puffs.
If you make cream puffs you will have to use several egg yolks for the perfect pastry cream.
If you use egg yolks for the pastry cream, you will have egg whites left over.
If you have egg whites left over, you will need to make meringue cookies.
If you make meringue cookies, you will want to try a new kind.
If you try a new kind of meringue cookies, someone will ask you for the recipe.
If someone asks you for the recipe, you better post it on the blog.
And all that from a little doll’s tea party!
Praline Meringue Puffs
These meringue cookies are super sweet and satisfyingly nutty. They are more on the chewy side rather than the crunchy side, a good thing for many (even though it disappointed Nathan!) They give good praline flavor without the need to actually crystallize the pecans.
Preheat the oven to 325. Line two large baking sheets with parchment paper or foil.
In the bowl of a food processor, place the pecans and pulse 3-5 times until the pecans are coarsely chopped.
Add the flour, 1/3 cup of the brown sugar, and the salt. Pulse once or twice more to combine.
In the bowl of an electric mixer, beat the egg whites and cream of tartar until frothy and opaque. Increase the mixer speed and beat until whites begin to form soft peaks. Gradually beat in the white sugar until the whites form glossy peaks. Gradually beat in the remaining 1/3 cup brown sugar and the vanilla. Continue beating until the meringue is stiff and smooth when rubbed between the fingers.
Lightly fold the pecan mixture into the meringue mixture just until evenly incorporated. Don't mix too much or the meringue will deflate.
Use a small cookie scoop or two spoons to drop the mixture onto the prepared baking sheets by heaping tablespoonfuls. Space about 1 inch apart.
Bake all the cookies at the same time. Bake for about 10-12 minutes if you want chewier meringues, or rotate the sheets at 10 minutes and bake an additional 10 minutes (total of 18-20 minutes) for crunchier cookies. Cookies are done when they are lightly colored all over.
Let cookies cool completely on parchment or foil before attempting to remove. Store in an airtight container for up to 1 week or freeze for up to 1 month.
This recipe came from The All-American Cookie Book by Nancy Baggett.
I got this recipe at a cookie exchange. (Thanks, SL!) It makes rich, sweet, pretty layered bars that are always a hit. They also keep well, so they are nice for making ahead.
Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
In a mixer bowl, combine first 6 ingredients (2 cups flour, oats, brown sugar, butter, baking soda, and salt).
Dump half of the oat/flour mixture into the prepared pan. Press to create a bottom crust with no holes. If needed, use a bit more than half the mixture to make sure the pan is well covered.
Bake bottom crust at 350 degrees for 10 minutes.
Mix the remaining 6 Tbsp. flour into the caramel ice cream topping. Stir until evenly combined. Chop nuts.
When the partially baked crust comes out of the oven, sprinkle evenly with chocolate chips. Then sprinkle nuts on top. Pour caramel/flour mixture evenly over that. Finally, crumble the remaining flour/oat mixture on top to form a final layer.
Return pan to the hot oven and bake an additional 30-40 minutes. The caramel should be hot and bubbly and the oatmeal topping lightly brown.
Allow bars to cool thoroughly before cutting. Sometimes the edges are hard to get off of the pan, but you can pick them off for nibbling after you have cut the rest of the bars out of the middle! Store in the refrigerator for best results.