I have never met a Brownie I didn’t like. Whether cakey, chewy, marbled, full of nuts or not, a Brownie is always a great sweet treat option.
I’m not sure whether I can honestly say these brownie cookies surpass the allure of a big Brownie square calling out to be consumed but since these cookies bake up faster they deserve an additonal ‘brownie’ point in my sweetenuf opinion.
I added in some Godiva milk chocolate caramels I had on hand but pretty much anything from nuts to chopped dark chocolate or even a few peanut butter cups would enhance these soft and fudgey cookies.
Adding in eggs to melted butter and chocolate, sugar and vanilla
Stir in dry ingredients
Fold in add-ins of your choice
Perfection – Brownie Cookies
Preheat oven to 350F. Line a large cookie sheet with parchment.
4 tablespoons butter, cut into small pieces
4 ounces unsweetened chocolate, chopped
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup of your favourite add-ins, white chocolate, nuts, peanut butter cups, etc.
In microwave safe bowl melt butter and chocolate on low and stir until smooth. Add in sugar, salt and vanilla and stir. Add in eggs one at a time ad mix until well combined.
Add in flour and baking powder and mix until combined. Then fold in add-ins.
Drop cookies by tablespoon or scoop onto prepared sheet.
Bake 8 minutes. Cookies will be puffed and barely set. Remove from oven and let cool. Makes approximately 12-15 cookies.
These easy to make cookies have everything a peanut butter lover could ask for, peanuts, crunchy peanut butter and just in case you felt they were lacking in the ‘peanutty’ department, some chopped up peanut butter cups.
I doubled the recipe since I knew a single recipe wouldn’t last longer than 2 days in my house and since these are oh, so delicious, I’m glad I did. These will freeze nicely if you feel the need to have a dozen on hand for your own private stash.
No peanut butter cups or no peanuts at your place?! Use peanut butter chips or a combination of chocolate chips and some other toasted nuts. I’m sure they will still be moist and soft and as I said before, oh, so delicious!
Triple Peanut Butter Cookies (“Peanutty” Peanut Butter Cookies)
Preheat oven to 350F. Line 2 cookie sheets with parchment paper.
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, room temperature
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 1/4 cups crunchy peanut butter
1 teaspoon pure vanilla
1/2 cup salted peanuts
1/2 -1 cup chopped peanut butter cups
Cream butter and sugars together in bowl of an electric mixer until light and fluffy, on medium speed. Scrape down sides and bottom of bowl. Add in the egg and beat until combined. Add in peanut butter and vanilla and beat until combined, scraping down bowl to ensure even mixing.
In a small bowl, whisk together the flour, soda and salt.
With mixer on low, add in the flour mixture and just combine. Scrape down beaters and bowl.
Fold in peanuts and peanut butter cups by hand.
Use a medium scoop or shape dough into 1-inch (approx.) balls and place about 1 1/2 inches apart on cookie sheet. Flatten slightly with a fork dipped in flour or water.
Bake about 8-10 minutes or until lightly brown around edges.
Chocolate chip cookies never go out of style. The choices are seemingly endless. Whether you like your cookies chewy, crispy, large, small or with ad-ins like peanuts, oatmeal or chopped chocolate bars, recipes abound.
Today I’m sharing an Oatmeal Chocolate Caramel Cookie Pizza recipe. This makes one large round you cut into wedges once cool. The choice is yours on whether you decide to share or hunker down on the sofa with the remote and your fav series on Netflix and work your way through these 12 tasty cookies.
You can switch out the chocolate caramel chips for semi-sweet, white or dark chocolate chips if you like. Instead of macadamia nuts use pecans or peanuts.
No mixer required for these babies. You need a 3-litre saucepan which eliminates the need for your butter to be at room temperature so when the urge strikes you don’t have to wait.
Oatmeal Chocolate Caramel Chip Macadamia Cookie Pizza
Preheat oven to 375F. Parchment line a cookie sheet. Makes approx. 12 wedges.
3/4 cup all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
6 tablespoons butter
1/3 cup packed brown sugar
1/3 cup granulated sugar
2 teaspoons vanilla
1 cup large flake oats
3/4 cup chocolate caramel chips
1/2 cup macadamia nuts (rough chopped)
Mix flour, baking soda and salt together in a medium bowl. Measure out oatmeal and set aside with flour.
In a 3-litre saucepan melt butter over low heat. (Or melt butter in microwave in a large microwave safe bowl.) Remove from heat and whisk in both sugars. Whisk in the egg and vanilla.
Mix in the flour mixture and blend then mix in oatmeal and blend. Fold in chocolate caramel chips and nuts.
Spread dough into an 8-round on prepared sheet and bake in oven for about 20 minutes until golden brown.
Cool and cut the cookie into 12 wedges.
This simple shortbread recipe is from the 2016 Lindt Holiday magazine.
With only 5 ingredients, which you probably already have on hand, plus some Lindt chocolate, you will be able to bake these up quickly. I had a 300 gram bar of Lindt Dark chocolate so I used the individual squares to top my shortbread. If you use the 100 gram bars the squares topping your cookies will be thinner but larger. Use square, round or shaped cookie cutters for interest or fun. These are delicious no matter what their shape!
Once your dough is prepared the recipe calls for refrigerating for approximately 10 minutes. My dough was soft but firm enough to roll out and not be sticky so I skipped this step. If your butter was too soft you may need to put dough in fridge before rolling and cutting.
Sprinkle with a little sea salt if desired.
Grab your mixer, put your butter on the counter to soften and choose your chocolate. Time to start your holiday baking. Whether you share or not is up to you!
Classic Lindt Shortbread
Preheat oven to 325F. Line 2 baking sheets with parchment. Makes approx. 24 cookies.
1 cup unsalted butter, softened
1/2 cup packed brown sugar
1/2 tsp vanilla extract
2 1/2 cups all-purpose flour
3 bars (100 grams) Lindt Excellence 70% Dark Chocolate (or chocolate of your choice)
Maldon sea salt
Cream together butter, sugar and vanilla until light and fluffy (this will take several minutes and scrape down your bowl and beaters at least once during the process).
Stir in the flour, 1/2 cup at a time, and mix until all flour is incorporated and dough forms ball. Cover and refrigerate for 10 minutes.
Lightly flour your work surface and roll out dough until about 1/2 inch thick. Use 2-inch square cutter and cut into 24 pieces.
Transfer dough to prepared cookie sheet about 1 1/2 inches apart and top with 1 square of chocolate.
Bake for 12-15 minutes until cookies begin to brown. Remember to rotate your pans 1/2 way through the baking time to ensure even baking. Remove from oven and sprinkle with sea salt if using.
At times I like a little sweet to eat and at times I need the salty hit of a chip or pretzel. Sometimes I need both and I’m never sure which to eat first. Should I follow the sweet with the salty or start with the salty and finish with the sweet or go sweet, salty, sweet?!
Now there is no need to choose or stress which one to spend your hard earned calories on. Just whip up a batch of my Sweet ‘n Salty Cookies and both cravings are satisfied at once!
Along with the basic cookie making ingredients, flour, sugar, salt, etc., all you need to do is look through your cupboards for the makings of 1 cup of chocolate goodness and 1 cup of salty yum. This can be a combination of whatever lights your fire, be it Smarties, Kit Kats, Milk Chocolate Chips, Ruffle Potato Chips, Pretzels or something off the beaten track.
If your lucky enough to have Hallowe’en treats left over (is that even possible!!), open those small boxes and bags and use them up!
Sweet ‘n Salty Cookies
Makes approximately 24 medium sized cookies (using medium ice cream scoop).
Preheat oven to 325F. Parchment line 2 baking sheets.
1 cup butter, room temperature
1/4 cup granulated sugar
1/2 cup packed brown sugar
1 tsp vanilla
1 1/3 cups whole wheat flour + 1 cup all-purpose flour (or use 2 1/3 cups all-purpose)
1 tsp baking soda
1/4 tsp salt
1 cup, rough chopped chocolate bars or peanut butter cups or chocolate chips, etc.
1 cup, crushed potato chips, corn chips or broken pretzels
Whisk together, in a medium bowl, flour, baking soda and salt.
In a large bowl, beat the softened butter with the sugars until light. Beat in eggs, one at a time, and beat in vanilla. Scrape down bowl and beaters.
Stir flour mixture into butter and mix until combined.
Using a wooden spoon stir in the 2 cups of sweet/salty add-ins and combine.
Use a medium ice cream scoop or tablespoon and drop dough about 2 inches apart on cookie sheet.
NOTE: I used a larger scoop and lightly pressed the dough with the heel of my hand to flatten slightly to ensure even baking. Make larger or smaller and adjust baking time accordingly.
Bake approximately 12 minutes in preheated oven until cookies are golden around edges and don’t look wet on top.
Remove and let cool. Enjoy!
If you’ve been following along for a while you know I’ve been testing pumpkin biscotti recipes. They abound!
My issue with most of them is with the addition of pumpkin puree the cookies become too cakey and loose the ‘crispness’ of a true biscotti. Pumpkin adds so much moisture and really not a whole lot of flavour, in my opinion anyway.
I decided to experiment using pumpkin pie spice, cinnamon and no puree with my basic biscotti recipe. I was ecstatic with the results. Crisp, light and delicious these are a great addition to your Fall baking lineup or to add to your ‘bake for Christmas’ list.
Play around with the amounts of pumpkin pie spice and cinnamon to suit your tastes.
No Pumpkin Pie Spice, you can quickly and easily mix up your own. Combine 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger and 1/4 teaspoon cloves. You can easily double or triple this to have on hand for your next few batches of biscotti.
Important…if your spices have been open and collecting dust in your cupboard for 6 months or more you most likely need to toss them out and replace! Spices lose their potency after being opened and for the most flavourful end product make sure yours are fresh.
Pumpkin Spice Biscotti
Preheat oven to 325F. Parchment line a large cookie sheet or 2 small cookie sheets.
2 1/4 cups all-purpose flour
3/4 tsp baking powder
1 tsp salt
1 tablespoon pumpkin pie spice
1/2-1 tsp cinnamon
1/3 cup butter, room temperature
1 cup sugar
2 tsp vanilla
1 cup chopped walnuts
In a medium bowl whisk together the flour, baking powder, salt, pumpkin pie spice and cinnamon.
In a large bowl beat butter with sugar until light and fluffy. Add in eggs one at a time beating after each until incorporated and beat in vanilla.
Stir in flour in 3 additions on low or by hand until mixed in. Add in nuts and mix well. You may find using your hands to combine the nuts into the batter works well.
Divide batter into 2 equal portions and shape each into a 2-inch by 3/4-inch log. Place on baking sheets. If using one sheet space about 3-inches apart to allow for spreading.
Bake for approximately 20-30 minutes until golden brown around edges (top will still look fairly light in colour). Remove from oven and let cool 15-20 minutes until cool and easy to handle.
TURN OVEN DOWN TO 275F WHILE BISCOTTI COOLS.
Use a serrated or bread knife and cut into 1/2-inch slices. Lay slices on cookie sheets and bake for approximately 8 minutes and then turn and lay on other side and bake for another 8 minutes until firm and golden brown.
If you prefer a softer biscotti bake for a few minutes less on each side. These delicious pumpkin spice biscotti taste delicious and freeze great. They will keep in an airtight container for a couple of weeks!