Category: Cookies

Cookies, Desserts, Recipes

Recipe Repeat: Pillow Cookies

Sarah

From the outside, Bakerella‘s Pillow Cookies look like your average chocolate chip cookies.

But one bite reveals something really special. In each soft, sweet, chocolatey bite you get a taste of both…

Cookies? Brownies? Both in one delicious package? Sign me up please! I was recently reminded of this tasty treat when I had signed up to bring snacks to our small group and a guy in the group requested Pillow Cookies. I previously had only made these once, so I was thrilled to have a chance to make these again.

They were even better than I remembered–the only change I made to the original was to make them half the size, so as to increase the yield and feed more hungry folks! The first time I made them I could only eat half at a time anyway because they were so rich. Anyways, no matter what size you make ’em, you won’t regret it, because these extraordinary and over the top cookies look impressive and taste even better. Plus, you don’t have to tell anyone how easy they are to make!

What has been the most over the top dessert you’ve made lately?

Cookies, Desserts, Recipes

Lemon Crinkle Cookies

Sarah

In my mind, the epitome of summer is a tall, refreshing glass of lemonade. There’s just something about that sweet/tart taste that never lets you down. It’s so constant, so familiar, so good. If I could, I’d stay home all day long and squeeze lemon after lemon for neverending glasses of joy.

But I can’t, sadly enough.

So I make these:

When I saw this recipe on Jenna’s blog [and this is the Jenna of PB/chocolate treat fame, mind you], I knew they had to be good. And oh, they are.

They’re tangy, fresh, and sweet, reminiscent of my summertime beverage of choice, albeit with much less work [because powdered mixes just don’t cut it in my book]. These cookies are light enough for even the hottest summer day, which in this 114 degree [via the heat index] heat wave, is of utmost importance. Plus… they’re just so darn cute, with their crinkly tops that form as the cookies cool on the hot baking sheet and their crispy yet soft centers.

I just can’t get over how good these are, and how much joy they add to my life. My existence. My destiny…

Okay, maybe that’s getting a little too carried away but the point is clear:

These cookies are the center of my adulation, and I bet if you make them right now, they’ll be the center of yours too.

Just you wait. 🙂

Lemon Crinkle Cookies

  • Servings: 24 cookies
  • Print

Lemon Crinkle Cookies | thepajamachef.comfrom Jenna’s Everything Blog

Ingredients:

  • 1/2 cup butter, at room temperature
  • 1 cup sugar
  • 1/2 teaspoon vanilla
  • 1 egg
  • 1-3 teaspoons lemon zest [use 3 teaspoons for some punch, like I did]
  • 1 tablespoon fresh lemon juice
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/3 cup powdered sugar

Directions:

Preheat oven to 350 degrees and grease two baking sheets.

Next, in a stand mixer, cream together butter and sugar until fluffy. Add in vanilla, egg, lemon juice, and lemon zest and whip until completely mixed, scraping the bowl in the process.

Then, stir together all dry ingredients [minus the powdered sugar] and fold into the wet ingredients.

Shape the dough into rounded teaspoon-size balls and roll in powdered sugar to coat.

Bake for 7-9 minutes [dark baking sheets] or 9-11 minutes [lighter baking sheets] or until cookie tops are matte in color [not shiny/glossy] and bottoms are just golden. Allow to cool for about 3-4 minutes on the baking sheet before placing on cooling rack.

Cookies, Desserts, Recipes

Triple Chocolate Oat Cookies

Sarah

Triple Chocolate Oat Cookies via thepajamachef.comSo, the other night, I desperately wanted cookies–and I wanted them now. It was the first day of school for the semester and I just needed a little chocolately something-something to relax. You know how it is.

So I pulled together a little of this and a little and used some Mark Bittman as inspiration, and these deliciously soft, rich, and sweet chocolate cookies entered my mouth less than 25 minutes later. It was glorious. I was happy. Oh, so happy.

But then… the following conversation actually occurred on Monday night. And all of those happy feelings vanished.

Sarah: So, what do you think of the cookies?

Ben: Oh, they were really good… I was kind of surprised, because when you were making them they kind of reminded me of no-bakes, and I’m kind of iffy on no-bakes.

Sarah: You are? But you’ve eaten my no-bake cookies before!

Ben: *pfffs* I know. I’ll eat ’em when they’re there, but… they’re kind of like that girl you just like as a friend. You like it when she’s there, but you don’t miss her when she’s gone because they are no sparks.

Sarah: Oh really? So how many times do you try them anyways to see if there are sparks? And what kind of cookie am I?

Ben: Ehhhhhhhh…. noooo, I mean, I was just trying to think of a good cookie!! Ummmmm…. (pause pause pause) You’re like the chewy Chips Ahoy coo-…

Sarah: (interrupts) WHAT?! Out of everything I’ve cooked for you over the past three years, you choose to compare me to chewy Chips Ahoy??? And what about those sparks?!?

Ben: I just meant… I was thinking of a cookie that’s really good… wait, you’re like peanut butter cookies, especially ones with the chocolate kiss in the center. Peanut butter cookies aren’t too chewy or too hard…

Sarah: That’s it! Vegetarian meals for you all week! Sparks, eh?!?

That was all fact–no embellishments here! My husband finally admits his true feelings… I am Triple Chocolate Oat Cookies via thepajamachef.comjust a chewy Chips Ahoy cookie to him. I guess I am gonna go now and eat some more of these cookies and wallow…

Triple Chocolate Oat Cookies

  • Servings: 18 cookies
  • Print

modified from the recipe for Chocolate Chunk Oatmeal Cookies in Mark Bittman’s The Food Matters Cookbook

Ingredients:

  • 4 tablespoons unsalted butter, softened
  • 1/4 cup sugar
  • 1/4 cup brown sugar, packed
  • 1 egg
  • 1/4 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 cup old-fashioned oats
  • 1 teaspoon baking powder
  • 1/4 cup + 1 tablespoon dark chocolate almond milk [regular chocolate milk would also work]
  • 4 teaspoons cocoa powder
  • 1/2 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips

Directions:

Preheat oven to 375 degrees. In the bowl of a stand mixer, cream together butter and sugars. Gradually incorporate flours, oats, and baking powder, alternating with the milk, until the mixture is just moistened. Stir in vanilla extract and cocoa powder, and gently fold in chocolate chips. Scoop tablespoons of dough onto an ungreased cookie sheet. Bake for about 10-12 minutes or until just crisp around the edges. Cool and enjoy! Makes about 18 cookies.

UPDATE: Though the aforementioned conversation REALLY did happen and was not embellished, Ben felt really sorry for even insinuating that I was “just” a mass-produced chewy Chips Ahoy cookie, because in his words, chewy Chips Ahoy cookies are pretty awesome and he was just trying to compare me to something else he liked. I just thought the whole exchange was hilariously funny and documented it for posterity. And because I am such a sweet wife, Ben even got meatloaf for dinner on Tuesday–the week of vegetarian meals did not happen… yet. 🙂 For the record, Ben has read and endorses this post.

Question of the Day: What kind of cookie are YOU? 🙂

Cookies, Desserts, Recipes

Peppermint Sugar Cookies

Sarah

peppermint sugar cookiesAnother day of Christmas vacation, another day spent running, watching HGTV and TLC, reading, and cuddling with the kitty. Oh, and thinking about these amazing cookies. I’ve already made them twice in about a week. Does that tell you anything? Granted, I needed two batches for our Christmas goodie bags… but that may or may not have been due to the fact that once I tasted one hot out of the oven, I wanted to save some for myself. But that’s besides the point, right? Let’s get back to the cookies.

These Peppermint Sugar Cookies are Christmas in cookie form. Sugary, buttery, pepperminty. Rich, sweet, unmistakably seasonal. They may be now up there in the runnings for favorite Christmas cookie. After just one year… incredible, right?

Peppermint Sugar Cookies [from We Are Not Martha]
Ingredients:

  • 1 cup sugar, divided
  • 1/2 cup unsalted butter, softened
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 2/3 cup all-purpose flour
  • 1 teaspoon cream of tarter
  • 1/2 teaspoon baking soda
  • 1/2 cup crushed candy canes or peppermint candies [about 20 peppermint candies or 7 candy canes]

Directions:

Crush candy canes/peppermint candies. I used a ziploc bag and a rolling pin, but you could use a food processor too. Be sure to leave some pieces on the bigger side because one of the best part of these cookies is the way the peppermint pieces melt as the cookie bakes.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In the bowl of a stand mixer, cream together butter and 3/4 cup sugar. Add egg and vanilla, and mix well. In another bowl, stir together flour, cream of tarter, and baking soda. Add the dry ingredients to the wet ingredients gradually, and blend until fully combined. Add 1/4 cup of the crushed peppermints and stir to combine.

In a smaller bowl, stir together remaining 1/4 cup sugar with 1/4 cup peppermints.

Now, roll dough into 3/4 inch balls and roll in the sugar/peppermint mixture. Place dough on baking sheet about 2 inches apart [otherwise the cookies will bake into one massive cookie…ask me how I know].

Bake for about 8-11 minutes, depending on how soft or crispy you prefer your cookies. Store dough in the fridge in between batches. Cool on the baking sheet for about a minute or two before transferring to a wire rack to finish cooling. Makes about 24.

Click here for the printable: Peppermint Sugar Cookies

Shared at Life as Mom, it’s just Laine.

Question of the Day: What’s your favorite Christmas cookie?

Cookies, Desserts, Recipes

Monster Cookies

Sarah
Monster cookies
there's nothin' scary about these monsters...

So, I have this problem. It’s really really really hard for me to pick my favorite kind of cookie. I mean seriously. How can I choose between peanut butter, or chocolate chip, or oatmeal cranberry? And what about M&M cookies? Or cookies with peanuts? I’ll pick all of the above, please. But thankfully… sometimes problems have happy endings. Sometimes you can have your cake [cookie?] and eat it too. Now is one of those times.

To me, monster cookies are so great because they combine the best of the best. A peanut butter, oatmeal based cookie dough with bits of chocolate and nuts and dried fruit and candy. Ohmygoodnessdeliciousamazement. Plus, they can be totally customized to your desires and tastes and preferences without changing the integrity of the cookie. So, honestly, there isn’t much to say about these fantastic treats other than make them now. Because you know they’ll be good. As your custom creation they better be! 🙂

Monster Cookies [from Brown Eyed Baker]

Ingredients:

  • 3 eggs
  • 3/4 cup sugar
  • 3/4 cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 teaspoon corn syrup
  • 2 teaspoons baking soda
  • sprinkle salt
  • 1/2 cup unsalted butter, melted
  • 1 1/2 cups chunky peanut butter
  • 4 1/2 cups rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup honey roasted peanuts
  • 1/2 cup pretzel M&Ms
  • 1/2 cup plain M&Ms
  • 1/4 cup butterscotch chips
  • 1/4 cup white chocolate chips
  • 1/4 cup semi-sweet chocolate chips
  • 1/4 cup dried cranberries

Directions:

Add eggs, sugars, vanilla, corn syrup, baking soda, and salt to the bowl of a stand mixer. In a small bowl, whisk together butter and peanut butter. Fold into the egg mixture, then add flour and oats and mix to combine. Finally, fold in the add-ins [peanuts, M&Ms, chips, and cranberries]–I used a wooden spoon to do so because the bowl of my mixer was practically overflowing! Cover and refrigerate for 1 hour to set.

Preheat oven to 350 degrees. Remove from fridge and scoop dough onto cookie sheets in rounded tablespoons, using the spoon to press down slightly on each ball of dough to flatten it a little. Bake for about 10 minutes or until cookies are golden brown.

Note:

I made 24 cookies and one 8-inch cookie cake in a pie pan. The cookie cake was the result of an abundance of add-ins; I just pressed all the extras into the remaining dough. It was yummy!

Click here for the printable version: Monster Cookies

Question of the Day: What’s your favorite kind of cookie?