Tag: white chocolate

Cookies, Desserts, Recipes

White Chocolate Peppermint M&M Cookies

Sarah
Soo….these cookies. Total Pinterest find. Wasn’t really sure how I felt about the recipe itself even though they looked amazingly delicious. See, I’m not a big chocolate cookie fan. But I loved the idea of the M&Ms, which then became the sole reason for a trip to Target, the only place where White Chocolate Peppermint M&Ms can be found. As if you need a reason for a Target trip. Right? [But truthfully, for me, I do… as Target is pretty much on the opposite side of town and a huge pain to get there.] I digress…
White Chocolate Peppermint M&M Cookies | The Pajama Chef
These cookies are everything I thought they would be… AND MORE! They are rich and chewy… and absolutely beautiful. Don’t you think?

White Chocolate Peppermint M&M Cookies | The Pajama ChefTwo kinds of chocolate and two kinds of mint is a combination that cannot be beat. I mean, chocolate and mint together is classic, but white chocolate peppermint in the M&Ms provides the extra boost to the more traditional cocoa that makes the cookies uber chocolatey and thick as well as to the epitome of peppermint during the Christmas season: candy canes.

White Chocolate Peppermint M&M Cookies | The Pajama Chef
I know it’s Christmas eve, and you probably have a billion things to do. But I highly suggest that you head on out to Target to get some White Chocolate Peppermint M&Ms before it is too late and they disappear for another year. These cookies are so worth it. And in case you’re finding this recipe many months after Christmas, do not despair–I think the base chocolate cookie for this recipe is the best I’ve ever had, so other M&Ms and candy/chips would be an awesome substitute. I’m thinking peanut butter M&Ms and peanut butter chips? Or Reese’s Pieces and dark chocolate chips? Or Coconut M&Ms and semi-sweet chocolate chips? Or even something really outlandish like Skittles and sprinkles? Why doesn’t anyone ever bake with Skittles? Oh, the mysteries of this life… [note to self: try this one day]. In the meantime, I think I’m off to have another cookie.

White Chocolate Peppermint M&M Cookies | The Pajama Chef
P.S. I’ll be back with more recipes, menu plans, and more after the New Year, but until then probably won’t be around much. 🙂 Merry Christmas!!

White Chocolate Peppermint M&M Cookies [slightly adapted from no. 2 Pencil]
click to print
Ingredients:
  • 14 tablespoons butter, melted and cooled
  • 1/2 cup white sugar
  • 1 cup dark brown sugar, packed
  • 1/2 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 large egg
  • 1 large egg yolk
  • 1 3/4 cup flour
  • 1/2 teaspoon baking soda
  • 10 small candy canes, crushed [~ 1/3 cup]
  • 1 bag White Chocolate Peppermint M&Ms
Directions:
Preheat oven to 350 degrees.
In the bowl of a stand mixer, cream together butter and sugars. Add vanilla and peppermint extracts and mix on low until combined. Then add eggs one at a time, mixing on low after each addition.
Slowly add flour and baking soda, mixing on low until dough forms.
Fold in candy cane pieces with spatula, then roll dough in balls of about 1 tablespoon each.
Place on cookie sheet about 2 inches apart. Flatten slightly, then press in 4-5 M&Ms on top of each cookie.
Bake for 10 minutes, then cool on cookie sheet for 3 minutes before removing to cooling rack to cool completely.
Time: 30 minutes.
Yield: 28-30 cookies.
Breakfast, Granola, Recipes

No Bake Tropical Energy Bites

Sarah

So, as you guys know, I’ve been furiously writing away on my thesis for the past few weeks. I worked on it before, but I took a break from my campus jobs to really focus. That helped… but you wanna know what really helped? These awesome, tropical little bites of energy! Enjoying a treat full of coconut, apricot, mango, and white chocolate makes the tedious just a lil bit better!

So many good things could be said about these little treats. I think the most important thing about them [besides their fun flavors!] is that they are little! I’ve always loved cute little things like these pumpkin chocolate chip muffins [sorry about the photo, I reallllllllly need to update the pic of these muffins for the blog] or way back in the day [circa 5th grade], those mini poptarts. Anyone remember them? My favorite flavor was grape or wildberry or something like that… they were so small you couldn’t put them in the toaster, and I used to beg my mom to let me eat them on the way to the bus stop. No idea why, but she never liked the idea because then it meant I couldn’t brush my teeth after eating. I thought that was the dumbestexcuseeverughmomnooooooo! Now, I wouldn’t really dream of eating poptarts, especially not on the way to the bus stop, because I’m obsessed with brushing my teeth. Go figure.

Well, these energy bites are most assuredly not mini poptarts, but they are just as tasty [if not more so!!]. These energy bites are sweet, filling, and a snap to throw together. They literally take 5 minutes to stir together and another 5-10 to shape. Add in some downtime in the middle to chill [perhaps during your favorite TV show? Or while reading a “scholarly” article…sigh.], and you’re ready to go.

I stored them in the fridge and loved taking the first gloriously cold, slightly sticky bite. Indulgent and delightful, I say. [Ben ate them in one bite and just said yum.] Whatever you say, just be sure to make them soon. I wish I had more right now! Anyone wanna send me a care package? 🙂

No Bake Tropical Energy Bites [inspired by these energy bites]
click to print

Ingredients:

  • 1 cup old-fashioned oats
  • 1 cup coconut flakes [I used sweetened but unsweetened would work too]
  • 1/3 cup dried apricots, diced
  • 1/3 cup dried mango, diced
  • 1/3 cup white chocolate chips
  • 1/2 cup honey
  • 1/3 cup coconut oil [melt on low heat in the microwave to bring to liquid consistency for easier stirring]
  • 1/2 teaspoon coconut extract
  • 1/2 teaspoon vanilla extract

Directions:

In a large bowl, stir together oats, coconut, apricots, mango, and white chocolate chips. In a small bowl or measuring cup, whisk together honey, oil, and extracts. Pour wet ingredients into the dry ingredients, then stir to combine.

Let chill in the refrigerator for 30 minutes to firm up, then roll into heaping tablespoon-sized balls. Store in an airtight container in the refrigerator for up to a week [if they last that long] and enjoy!

Time: 45 minutes [15 minutes active].

Yield: about 2 dozen bites.

Cookies, Desserts, Recipes

Tropical Cake Mix Cookies

Sarah

UPDATE: recipe now on my blog. check it out 🙂

Cookies! Cake Mix Cookies! Easy and delicious, right?

But not just any cake mix cookies… TROPICAL Cake Mix Cookies. Sorry to shout, they are just awesome. Check out the recipe I’m sharing over at Today’s Housewife right now! 🙂

Cookies, Desserts, Recipes

Triple Chip Coconut Cookies

Sarah

So as Ben shared on Monday, last Tuesday I just wasn’t in the mood for making dinner. I wanted chocolate chip cookies. Like, yesterday. Or more accurately, last Monday. So many yesterdays ago. Late in the night, I understood why… it was National Chocolate Chip Day! But I promise I didn’t know that when my craving hit. Nope nope nope–I just needed cookies, which is weird because I’m not much of a cookie person. In fact, I can’t remember the last time I baked cookies. Probably Christmastime! Clearly, that was going to change. And fast! In fact, I planned on making cookies for dinner and was pretty satisfied with that choice. I mean, wouldn’t you be?

But Ben nixed that idea, and said he’d make dinner. So sweet! Probably raking up husband points since our anniversary was coming up [it’s today, actually! and I’m totally just kidding. He’d make dinner even if our anniversary wasn’t approaching. He’s sweet like that.] I flipped through my recipe binder and about a zillion cookbooks, and as he was almost done I found a winner [from this semi-local bakery, no less].

After scarfing down some dinner and doing some cleanup [round one, to Ben’s chagrin], I started in on the cookies. Only to discover I had no chocolate chips! Whaaaaat? So, I improvised. Meet Triple Chip Coconut Cookies!

triple chip coconut cookiesThey’re buttery, caramely delights! I used chocolate chunks, white chocolate chips, and butterscotch chips, but feel free to use what you’ve got–these cookies are perfect for using up half-full chip bags leftover from other recipes. Some dark chocolate chips would be fantastic, I think. My favorite part, beyond the traditional chocolate punch and vanilla aftertones was the chew and nuttiness added by the coconut flakes. Yum! Coconut is one of my new favorite flavors, and this cookie illustrates why. Coconut is amazing with everything it touches!

These cookies are simply the best combination of fabulous flavors, textures, and personality… perfect for cookies, and a perfect illustration for our three years of marriage.

Triple chip, three years! Works for me! Maybe I should rename [the renamed!] the cookies to Triple Chip Three Year Marriage Cookies? Hmmm…. gotta work the coconut in there somehow, I think I’ll leave the title the same. If you want more wedding photos, click the photo for some I shared last year. But if you just want the cookies, read on. They’re totally worth it!

Happy anniversary, dear Ben, and happy Wednesday to everyone else!

Triple Chip Coconut Cookies [adapted from Rene’s Chocolate Chip Cookies as featured in Midwest Living April 2010]
click to print

Ingredients:

  • 2 1/4 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup unsalted butter, softened
  • 1 cup sugar
  • 3/4 cup brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup semi-sweet chocolate chunks
  • 1 cup white chocolate chips
  • 1 cup butterscotch chips
  • 3/4 cup coconut flakes

Directions:

Preheat oven to 350 degrees.In a small bowl, stir together flour, salt, and baking soda, then set aside.

In the bowl of an electric mixer, beat butter for 30 seconds. Next add sugars and beat for 5 minutes or until mixture is light and fluffy, scraping the sides of the bowl every minute or so. Beat in eggs and vanilla.

Then, add flour mixture slowly while mixer is running on low. Turn off mixer and stir in chips and coconut with a wooden spoon.

You can cover and store in the refrigerator for up to 24 hours or bake immediately. [Obviously if you wait to bake, turn off oven!]

Drop 2 tablespoon size balls onto ungreased cookie sheets about 2 inches apart. Press down on each ball to flatten. Bake for 10-14 minutes [more if it’s chilled], or until light brown and still soft in the center as these cookies harden as they cool. Cool on cookie sheet for 1 minute, then remove to cooling rack.

Time: 45 minutes.

Yield: 48 cookies.

Notes: I found this dough was best popped in the fridge in between batches as it was hard to handle when soft.