COOK: Perfect Chewy Peanut Butter Cookies

These cookies are the perfect mixture of soft and chewy, only take a few minutes to mix up, and don't need to be chilled before you bake them.  Although it is important you don't forget to add the peanut butter, and if you almost forget just one time your daughter will make sure you never forget... 

Peanut Butter Cookies

Ingredients:

1/2 Cup Unsalted Butter (Softened)

1 Cup Peanut Butter 

1/4 Cup Granulated Sugar

3/4 Cup Brown Sugar (Packed)

1 Egg (Room Temperature)

2 teaspoons Vanilla Extract

1 1/2 Cups Flour

1 teaspoon Baking Soda

1/2 teaspoon Salt

1/2 teaspoon Ground Nutmeg (Optional, but yummy)

Preparation:

Preheat oven to 350 degrees, and prepare baking sheets with either parchment paper or silicone baking mats.

In a large bowl, or the bowl of your stand mixer, cream together butter and peanut butter until fluffy and light.  Add in sugars and continue to mix on medium-high speed, add egg and vanilla until everything is completely combined.

In a separate bowl whisk together dry ingredients, slowly add to wet mixture while mixing on low just until everything is fully incorporated.

Using a 1.5 Tablespoon cookie scoop, or similar sized spoon, drop cookie dough onto prepared baking sheets, leaving space in-between for the cookies to spread.  Use a fork to gently push down in a crosshatch pattern.

Bake about 9-11 minutes, then let cool for 5 minutes before moving to a cooling rack.  

Store in zippy bags or airtight container for up to a week.

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COOK: Coconut Lime Cookies

I've been on a bit of a citrus kick, using it in my cooking, baking, seltzer water, simmer pots, even using citrus colors in this weeks bullet journal layout!  I love how easy it is to pair citrus with other flavors and make something yummy and refreshing.  After making Coconut Lime chicken last week I decided it would be fun to use the same flavors for Cookie Friday (the coconut and lime flavors, not the chicken...) 

The cookies have more of a coconut flavor than lime, while the frosting has a bit more lime that coconut, when paired together I think they are a perfect summer cookie, especially out of the fridge while still a bit cool.

Coconut Lime Cookies

Makes about 40

Ingredients:

Cookies:

1 Cup Unsalted Butter (Softened)

1 Cup Sugar

2 Eggs (Room Temperature)

1 1/2 teaspoons Coconut Extract

2 teaspoons Fresh Squeezed Lime Juice

3 1/2 Cups Flour

2 teaspoons Baking Powder

2 teaspoons Cornstarch

Frosting: 

1/4 Cup Unsalted Butter

2 Cups Powdered Sugar

2 Tablespoons Fresh Squeezed Lime Juice

2 teaspoons Lime Zest

1 1/2 teaspoons Coconut Extract

1-2 Tablespoons Milk (If frosting is too thick)

1-2 Tablespoons Cornstarch (If frosting is too thin)

Green Food Coloring (Optional)

Preparation:

Preheat oven to 350 degrees and prepare baking sheets with either parchment paper or silicone baking mats.

In the bowl of a stand mixer, or a large bowl, cream butter until light and fluffy, add in sugar and continue to cream on medium-high speed.  Scrape down sides of bowl, add eggs, coconut extract, and lime juice and mix well.

In a separate bowl whisk together flour, baking powder, and cornstarch.  While mixer is on a low speed slowly pour in dry mixture until everything is combined.

Using a 1.5 Tablespoon cookie scoop, or a dinner spoon, drop cookies onto cookie sheet about 2 inches apart, using the bottom of a juice glass flatten each cookie to about 1/4 inch thick.  (I dip my glass into a bit of white sugar between each cookie to keep them from sticking.)

Bake for about 9-11 minutes until the bottoms are a light golden brown, let cool on cookie sheet for about 5 minutes before moving to a cooling rack to cool completely before frosting.

In a small bowl cream sugar and powdered sugar until thick and creamy, add in coconut extract, lime juice, and lime zest and mix well.  Add milk or cornstarch if needed, frosting should be thick enough to spread on each cookie easily.

If you want you can tint the frosting green, I added just a few drops and swirled it in with a  butter knife it give the frosting a bit of a marbled look.  

Using a butter knife or offset spatula coat each cookie in a nice coating of frosting, let set about 30 minutes to dry before putting into a plastic container or zippy bag to store.  Keep in the fridge for up to a week.

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COOK: Lemon Blueberry Cookies

I was walking through the grocery store last week still trying to decide what kind of cookies to make for "Cookie Friday", when I saw huge gorgeous blueberries on sale and knew I had to make my Lemon Blueberry Cookies, and share the recipe with all of you!

These cookies aren't very sweet, and I'll admit I've eaten them for breakfast with my coffee a few times.  If donuts and muffins can be breakfast foods then I think cookies also qualify as a breakfast food, especially when they have fruit in them!

I like to put a tangy thin lemon glaze on these, but they are also delicious without it!

Lemon Blueberry Cookies

Makes 36 cookies

Ingredients:

Cookies:

3/4 Cup Unsalted Butter (Softened)

1/2 Cup Granulated Sugar

1/2 Cup Brown Sugar

1 Egg (Room Temperature)

2 teaspoons Vanilla 

2 teaspoons Lemon Zest

3 Tablespoons Lemon Juice (Fresh squeezed is best)

1/4 Cup Milk (I used 2%)

2 1/2 Cups All Purpose Flour

1 1/2 teaspoons Baking Powder

1/4 teaspoon Salt

2 1/2 Cups Fresh Blueberries

Lemon Glaze:

3 Tablespoons Lemon Juice (Fresh is best)

2 teaspoons Lemon Zest 

2 Tablespoons Half & Half

1/4 Cup Powdered Sugar 

Preparation:

In the bowl of a stand mixer (or large mixing bowl) cream butter until light and fluffy, add  both sugars and continue to cream at a high speed.  With mixer on low add egg, vanilla, and milk.

In a separate bowl quickly whisk together flour, baking powder, and salt.  With mixer on a low speed slowly add in dry mixture until everything is just incorporated.  Very gently fold in blueberries.

Refrigerate for about 15-20 minutes.  

Turn on oven to 350 degrees and prepare your baking sheets with either parchment paper or silicone baking mats.

Using a 1 1/2 Tablespoon cookie scoop or spoon drop cookies onto cookie sheet leaving about 2 inches between each cookie.  Bake for about 12-16 minutes until edges are just startin gto turn golden and tops are set.  Let cool about 5 minutes, then move to a baking rack to cool completely.

While cookies are baking whisk together all of the glaze ingredients, you can add more sugar if you would prefer a thicker glaze, or more lemon juice or half & half to make it thinner.  When cookies are cool either dip them into glaze or drizzle it over the top of cookies.  

Store cookies in a plastic container or zippy bag in the fridge for up to a week.  I like to pop them in the microwave for about 10 seconds to warm them up before eating.

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COOK: Gluten Free Oatmeal Peanut Butter Cookies with Chocolate Chips

One of KC's coworkers is gluten free so I've been trying to find, and create, some gluten free sweets to send with him to work.  It's not as easy as it sounds, aside from making sure all ingredients are gluten free, I also have to be careful about what baking implements I use, and make sure the kitchen is extra super clean.  That said, when I do finally create something that is yummy and pretty it's extra exciting, haha!

As far as cookies go these are relatively healthy, gluten free, dairy free, and delicious!  You don't even need a mixer, just a bowl and a spoon, these would be great to make with little kids that like to help in the kitchen.

Oatmeal Peanut Butter Cookies with Chocolate Chips

Makes about 36

Ingredients:

2 Eggs (Room Temperature)

1 Cup Natural Peanut Butter (I used Kroger brand)

1/2 Cup Pure Maple Syrup (I used Kirkland brand)

1 teaspoon Vanilla

2-2 1/2 Cups Gluten Free Oats (I used Quaker 1 Minute GF Oats)

1/4 teaspoon Baking Soda

1/2 teaspoon Salt

1 Cup Chocolate Chips

Preparation:

Preheat oven to 350 degrees, prepare baking sheets with either silicone baking mats or parchment paper.

In a large bowl quickly whisk two eggs until beaten, add in peanut butter, maple syrup, and vanilla and mix until well combined.  

Stir in oatmeal (start with 2 cups), baking soda, and salt, the dough should be very thick and sticky, if it's still a bit loose add in another 1/2 cup of oats.  Fold in chocolate chips.

Using a 1.5 Tablespoon cookie scoop  drop onto cookie sheets, 12 per sheet, then gently flatten each ball.  

Bake for 10-12 minutes until top is set and edges are a light golden brown.  Let cook on cookie sheet for at least 5 minutes, then move to a cooling rack until fully cooled.

Store in zippy bags or plastic containers for up to five days.

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COOK: Cinnamon Pancake Cookies

Not only do these cookies taste yummy, but they are also so stinking cute!  They so great with a cup of coffee (I mean, pancakes are a breakfast food, right?), or a nice cold glass of milk.  

Cinnamon Pancake Cookies

Makes about 36

Ingredients:

Cookies:

3/4 Cup Unsalted Butter (Softened, room temperature)

1 Cup Sugar

3/8 Cup Brown Sugar (Packed)

1 Egg

2 teaspoons Vanilla

3 1/3 Cups All Purpose Flour

1 teaspoon Baking Soda

1/2 teaspoon Cream of Tartar

1/2 teaspoon Salt

2 teaspoons Ground Cinnamon

4 Tablespoons Sweetened Condensed Milk.

Russian Buttercream (Optional):

1/2 Cup Unsalted Butter (Softened, room temperature)

7 Ounces Sweetened Condensed Milk

Preparation:

Preheat oven to 325 degrees.  Prepare baking sheets with either parchment paper, or silicone baking mats.  

In the bowl of your stand mixer, or a large bowl if using hand mixer, cream butter until light and fluffy, about 5 minutes.  Add in both sugars and let mix on medium high speed for 2 minutes.  Turn down to low speed and incorporate egg and vanilla.

In a separate bowl whisk together flour, baking soda, cream of tartar, salt, and cinnamon.  With mixer on low slowly add in dry mixture, only until everything is incorporated.

Scoop using a 1.5 Tablespoon cookie scoop scoop 12 balls onto baking sheet, gently flatten each ball to about 1/3 inch, then using a basking brush put a thin coating of sweetened condensed milk.

Bake 10-12 minutes, let cool at least 10 minutes on baking sheet before moving to a cooling rack.

In a small bowl cream butter with a hand mixer on high speed, until white and very fluffy, about 8 minutes.  Slowly drizzle in sweetened condensed milk while still mixing until fully combined.  Refrigerate about 15 minutes, then spread on cookies using an offset spatula, or pipe on using a piping bag.  (I used a star tip so each cookie looked like it had a cue dollop of butter.)

Store cookies in a plastic container for up to 5 days, if your house is warm I'd put them in the fridge so the frosting doesn't melt.

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COOK: Espresso Cookies with Cream Cheese Frosting

I make cookies at least every other week for KC to take into work, I figure if his coworkers have to put up with him for 40 hours a week, the least I can do is make them some cookies!

I have a lot of fun trying to come up with new flavors, and although some of them don't turn out, the ones that do I'm happy to share the recipes for.

These Espresso Cookies with Cream Cheese frosting are one of my favorites, they aren't super sweet, but have a great espresso flavor, and I'd eat almost anything if you put cream cheese frosting on it!

Espresso Cookies with Cream Cheese Frosting

Makes about 30

Ingredients:

Cookies:

1 Cup Unsalted Butter

2 Tablespoons Instant Espresso Powder

1 Egg (Room temperature)

2 teaspoons Vanilla Extract

2 1/2 Cups All Purpose Flour

2 teaspoons Corn Starch

1 teaspoon Baking Powder

1/4 teaspoon Baking Soda

1/8 teaspoon Salt

Frosting:

4 Ounces Cream Cheese (Softened)

1/4 Cup Unsalted Butter

3/4 Cup Powdered Sugar

1 teaspoon Vanilla Extract

1/4 Cup Unsweetened Cocoa Powder (optional)

Preparation:

Set oven to 375 degrees, prepare baking sheets with either parchment paper or silicone baking mats.

Melt butter and mix in espresso powder, let sit in fridge for about 10 minutes to cool slightly.

In the bowl of a stand mixer, or a large bowl if using a hand mixer, combine butter mixture, egg, and vanilla.  

In a separate bowl whisk together all dry ingredients: flour, corn starch, baking powder, baking soda, and salt.  

While mixer is turned on low slowly pour in dry mixture until fully incorporated.  

Scoop cookies using a 1.5 Tablespoon cookie scoop (I love this set), or a soup spoon, onto cookie sheets leaving about an inch in between, 12 should fit on a half sheet.

Bake for 10-12 minutes, until edges are set.  Let cool about 5 minutes on cookie sheet, then  move to a cooling rack.

While cookies cool mix whisk all of the frosting ingredients (except for cocoa powder) together until well combined and fluffy.  

Frost cooled cookies using an offset spatula or use a piping bag and your favorite tip.  If you want dust cookies with cocoa powder before frosting sets.

Store in a plastic container or zippy bag for up to 5 days.

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COOK: Irish Cream Chocolate Cookies

 I made these cookies for St. Patrick's Day this year and they were amazing!  The flavor really develops as they sit, so I'd suggest making them a day before you are going to serve them.  

I used white chocolate to dip, drizzle over the cookies, but I think semi-sweet or dark chocolate would be just as yummy.  I added green sanding sugar to the chocolate to making them more festive, but you can skip it, or use an other color to match your event.

Irish Cream Chocolate Cookies

Makes about 24 cookies

Ingredients:

Cookies:

3/4 Cup Unsalted Butter (room temperature)

1/2 Cup Granulated Sugar

1/2 Cup Brown Sugar (packed)

1/3 Cup Irish Cream (I used Saint Brendan's)

1 Egg (room temperature)

2 teaspoons Vanilla Extract

2 1/2 Cups All-Purpose Flour

1 teaspoon Baking Soda

1/4 Cup Unsweetened Cocoa Powder

1 teaspoon Cornstarch

Topping:

2 Cups White Chocolate Chips

Colored Sanding Sugar

Preparation:

Set oven to 350 degrees, prepare cookie sheets with either parchment paper or silicone mats.  

In either the bowl of your stand mixer, or a large bowl, cream butter, then add sugars and continue to cream until fluffy.  Add in irish cream, egg, and vanilla extract and mix until completely combined.

In a separate bowl mix together flour, baking soda, cocoa powder, and cornstarch.  Add to wet mixture slowly while mixing.  After everything is fully combined let cookie dough set for 5 minutes.  

Scoop cookie dough onto prepared cookie sheets using a 1.5 Tablespoon cookie scoop or regular spoon.  (I have these scoops and love them!)  gently flatten balls so that they are about 1/4-1/2 inch tall.  Bake for 8-10 minutes, the edges should have just barely started to crack.  Take cookies out of oven and let sit about 5 minutes before moving to a cooling rack.

Melt chocolate chips either in a double boiler, or in the microwave, stirring every 20 seconds, until fully melted.  Dip cookies into chocolate, or drizzle over the top, add sanding sugar before chocolate sets.  Cookies can be stored in a plastic container or zippy bag for up to 7 days.

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COOK: Carrot Cake Cookies

 I'm going to warn you right away, if you make these cookies you might end up eating the whole batch, they are so good!

I'm not a fan of cake, in fact I only make cake once a year for KC's birthday, since the kiddos were old enough to ask for a birthday dessert they have picked anything but cake!  That said, I do like a good carrot cake, and since March is my birthday month I've had carrot cake on my mind, so when the last Cookie Friday came up I decided to make Carrot Cake Cookies.  

The cookies aren't very sweet by themselves, the frosting isn't super sweet either, but you can leave off the frosting if you want to keep these a bit healthier.  You could also throw in some raisins if you want, or maybe some white chocolate chips, you can leave the nuts out, or add them on top of your frosting, if you make these with any variations leave me a comment and let me know how they turn out!

Carrot Cake Cookies

Makes about 42 cookies

Ingredients:

Cookies:

1 Cup Salted Butter

3/4 Cup Brown Sugar (Packed)

1/3 Cup Sugar

1 1/2 Tablespoon Vanilla Extract

2 Eggs

2 1/2 Cups Flour

1 teaspoon Baking Soda

2 1/2 teaspoons Ground Cinnamon

1 teaspoon Ground Nutmeg

1/2 teaspoon Ground Ginger

2 Cups Shredded Carrots (You can use a box grater, but I used my food processor)

1 Cup Walnuts (Pecans are traditional but I prefer walnuts)

Frosting:

4 Ounces Cream Cheese

1/4 Cup Salted Butter

3/4 Cup Powdered Sugar

1 teaspoon Vanilla Extract

Preparation:

For the cookies:

Set oven to 350 degrees, and line cookie sheets with either parchment paper or a silicone mat (I use these cookie sheets and these silicone mats).

In a large bowl or the bowl of your stand mixer cream butter until fluffy, then add in both sugars and mix on medium/high for about 2 minutes.  Add in vanilla and eggs and mix until combined.

In another bowl whisk together flour, baking soda, cinnamon, nutmeg, and ginger.  

Slowly add dry ingredients into wet mixture while mixer is on low.  Mix until everything is incorporated.  Add in carrots and nuts and mix.

Using a 1 1/2 Tablespoon cookie scoop (or a soup spoon) drop balls onto prepared cookie sheet about 1 1/2 inches apart.  Bake for about 12 minutes, bottoms should be slightly brown.  Let cool about 5 minutes before moving to a cooling rack.

For the frosting:

In a medium bowl ,with a handheld mixer, cream together cream cheese and butter.  On low speed add in vanilla and powdered sugar until incorporated, turn mixer up to medium high and mix another 2 minutes until frosting is smooth.  

When cookies have cooled completely frost using a small spatula, or you can use a piping bag and tip, I used a Wilton #32 Star Tip.

Store cookies in an air tight container up to two days, in the fridge up to a week (if they last that long!)

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COOK: Mexican Hot Chocolate Cookies

Last year I started making cookies every other Friday for KC to take into work on Saturday, I figure if I keep his coworkers happy they won't mind spending 8 plus hours with him!  (I'm kidding...kind of.)

Since I make cookies so often I'm always trying to come up with fun, new recipes, and I'm glad that KC's coworkers don't mind being my guinea pigs.

These cookies have a nice kick from the cinnamon and cayenne pepper, if you aren't a fan of spice you can cut down, or completely omit the the seasonings in the dough or the rolling sugar.

Mexican Hot Chocolate Cookies

Ingredients:

Dough: 

1 1/8 Cups All Purpose Flour

1/4 Cup Unsweetened Cocoa Powder

1 teaspoon Cream of Tartar

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

1/2 Cup Unsalted Butter (Softened)

3/4 Cup Sugar 

1 Egg

1 teaspoon  Cinnamon

1/8 (or more) Cayenne Pepper

Seasoned Sugar for Rolling:

1/4 Cup Sugar

1 teaspoon Cinnamon

1/4 teaspoon Cayenne Pepper

Preparation:

Preheat oven to 400 degrees, line baking sheets with parchment paper or a silicone mat.

In a medium bowl mix together Flour, Unsweetened Cocoa, Cream of Tartar, Baking Soda, and Salt.

In the bowl of a stand mixer, or a large bowl, cream together Softened Butter and Sugar, once fluffy add in Egg and continue to mix.  Slowly add in flour mixture until everything is combined.  

Using a spoon or a cookie scoop make about 1 inch balls and roll in your Sugar Seasoning mix.  Place on prepared cookie sheet, leaving some space between.

Bake for 10 minutes, remove to a baking rack to let cool for about 5-10 minutes then move from cookie sheet to rack to cool before storing in an airtight container.

Makes about 24 cookies.

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