Preheat the oven to 350 degrees F. Melt the butter in a saucepan over medium heat. Once the butter starts to foam, begin whisking constantly. When the butter turns brown, fragrant, and you see little brown bits at the bottom of the pan, immediately remove from heat and and transfer to a large mixing bowl. Set aside to cool.
Meanwhile, whisk together the flour, coffee, baking soda, and salt in a bowl and set aside.
With an electric mixer, beat the butter and sugars until well combined, about 3-5 minutes. Add the egg, yolk, and vanilla until well combined. Add the dry ingredients and mix on low-speed just until combined. Add the caramels and chocolate chunks and stir until just combined.
Use a medium (1.5 tbsp) cookie scoop to place dough on a cookie sheet lined with parchment paper. Bake at 350 for 10 minutes until edges just start to turn golden brown. Sprinkle with sea salt. Cool on a wire rack.
This was one of the very first cookie recipes I made - very yummy and fun. It does make a big batch though so cut in half if you want! These free well after baking - just thaw in fridge overnight then decorate!
1 ⅔ cups (10 oz package) peanut butter chips
¾ cup (1 ½ sticks) butter, softened
1 cup packed light brown sugar
1 cup dark corn syrup
5 cups all purpose flour
1 tsp baking soda
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp salt
Place peanut butter chips in small microwave safe bowl. Microwave 1 to 2 minutes (normal power amount) or until chips are melted when stirred. You can take out and sti every 30-45 seconds to make sure they don’t burn.
Beat melted peanut butter chips and butter in large bowl until well blended. Add brown sugar, corn syrup and eggs; beat until light and fluffy.
Stir together flour, baking soda, cinnamon, ginger and salt. Add half of flour mixture to butter mixture; beat on low speed of electric mixer until smooth. Stir in remaining flour mixture with wooden spoon until well blended. Divide into thirds; wrap each chunk of dough in plastic wrap. Refrigerate at least 1 hour or until dough is firm enough to roll. Overnight is fine too.
Heat oven to 325F
Roll 1 dough portion at a time to ⅛” thickness on lightly floured surface. Cut into holiday shapes with cookie cutters (you can dip cutters lightly in flour to help keep them from sticking to dough - or alternative would be to spritz them lightly with cooking spray - you may not need to do either but just in case!)
Place on ungreased cookied sheet - line your sheet with parchment paper if you have it! Bake 10-12 minutes or until set and lightly browned. Cool slightly, remove from cookie sheet to wire cooling rack. Cool completely. Frost and decorate as desired.
Makes about 6 dozen cookies.
QUICK DECOR OPTION: Dump some powdered sugar in a small bowl. Add a splash of milk and vanilla if you have it - whisk - if result is too thin, add a bit more powdered sugar. If too thick, a bit more milk. You want it at a consistency that can be spread on the cookies without running off the sides too badly. After glazing the cookies you can immediately top with sprinkles or colored sugar, etc. The glaze will set up after the cookies sit out for a while. You could drizzle them with more melted peanut butter chips - that looks pretty on the white glaze!
These are super chocolatey and rich and just divine.
4-6 oz Bittersweet Nestle Chocolatier Chips (or similar good quality chocolate)
½ cup flour
¼ cup cocoa powder
4 tsp instant espresso powder (instant coffee powder works fine)
1 tsp baking powder
⅛ tsp table salt
4 T unsalted butter, softened
⅔ cup packed light brown sugar
1 large egg
1 T milk
½ cup powdered sugar
Place chocolate in a bowl and microwave in 30 second intervals, stirring each time. Let cool. In a medium bowl, sift together flour, cocoa powder, espresso powder, baking powder and salt.
In a large bowl, beat butter and brown sugar until light and fluffy. Add egg and beat to combine. Stir in cooled chocolate. Add dry ingredients alternating with the milk. Mix until just combined. Turn out onto a piece of plastic wrap. Shape into a flat disk, wrap in plastic and chill in freezer until firm, about 45 minutes.
Preheat oven to 350. Line two baking sheets with parchment paper. Pour powdered sugar into a bowl. With slightly damp hands, shape dough into 1 inch balls (about 1 T dough each). Roll each ball in sugar. Roll each cookie a second time to completely coat. (Do in large bowl and leave cookies in as rolled?)
Place on baking sheets 2 inches apart. Bake until sugar coating splits and cookies have spread but are still soft to the touch, 12-14 minutes. Cool on wire rack.
In a medium saucepan, melt the butter over medium heat. Bring it to a slow rolling boil. Stir until butter starts to become a light amber or deep gold color. Watch carefully as it can burn. Remove from heat. DO NOT burn your fingers or tongue trying to taste the butter. Just don’t. It will smell amazing and you will be sorely tempted - but just refrain!
Let butter cool for 15 - 20 minutes.
Preheat the oven to 350°F.
Stir in the brown sugar, sugar, eggs, and vanilla into the cooled butter mixture. Stir to combine. Add flour, baking soda, and salt. Fold all ingredients together.
Stir in butterscotch chips, chocolate chips, and pretzels. Hold yourself back from sticking your face in the bowl.
Drop the dough on the baking sheet. Bake for 9 - 11 minutes, or until the edges become lightly golden.
If desired sprinkle with a pinch of flaked sea salt on top of the cookies.
The cookies are loaded with texture from the graham crackers, coconut, butterscotch and chocolate chips. They have some chewiness around the edges but are soft, squishy, tender and moist in the middle.
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt, optional and to taste
1 cup coarsely chopped graham crackers and crumbs, about 4 full-size cracker sheets
1 cup semi-sweet chocolate chips
3/4 cup butterscotch chips
3/4 cup sweetened shredded coconut
To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes).
Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
Add the graham crackers (include the fine crumbs too, they act as flour here and are important), chocolate chips, butterscotch chips, coconut and beat momentarily to incorporate, less than 1 minute, or fold in by hand.
Preheat oven to 350F, line a baking sheet with a Silpat, or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 9 minutes for soft cookies because they firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy, gooey centers). Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.
Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
1 cup dark chocolate chips (or semi-sweet or milk chocolate)
*Make the chocolate dough:* Cream the butter and sugars together with a hand or stand mixer on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Beat in the egg and vanilla until combined, scraping down the sides as needed. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Slowly mix it into the wet ingredients. The dough will be very thick. With a spoon or rubber spatula, mix in the milk and then fold in the chocolate chips.
*Make the peanut butter dough:* Cream the butter and sugars together with a hand or stand mixer on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides as needed. Slowly mix in the baking soda, flour, and salt. Do not overmix. Fold in the chocolate chips.
Chill both doughs for at least 1-2 hours. 2 hours is preferred. Overnight is great too! Dough may be a little hard to work with until it warms up some but it will be fine.
Preheat oven to 350F degrees. Line cookie sheet with silicone baking mat or parchment paper. Spritz the palms of your hands with cooking spray. Just do it - you’ll thank me.
Measure 2 Tablespoons of peanut butter cookie dough. Roll into a ball. Take 2 Tablespoons of chocolate cookie dough. Roll into a ball. Smoosh the two balls together and roll them into 1 large ball. Repeat for each cookie. The chocolate cookie dough will get onto your hands, so wash/wipe them occasionally and reapply cooking spray.. It is important the chocolate cookie dough is chilled or else it will be even more messy.
Bake the cookies for 11-12 minutes, not exceeding 13 minutes. The cookies will look very soft, puffy, and almost undone. Allow the cookies to cool on the cookie sheet and they will continue to "bake" and set up. Sometimes I press a few more chocolate chips into the top of the cookies when they are still warm, for looks. As the cookies cool, they will firm up. Cookies remain fresh (and soft) for up to 10 days in an airtight container.
I know there's no chatting but I thought this was the best place to put this. If anyone has any comments, please put them in them in the daily Chit Chat.
The Step Almost Everyone Skips When Making Cookies
There are few things in the world more satisfying than cookies fresh out of the oven. If you've been baking long enough, you probably have a few secrets for baking can't-resist cookies. But there's one thing many folks forget. You need to chill cookie dough before baking it! Does it make a difference? Absolutely. This is the one step that will transform even your favorite home state cookie recipes.
Why you need to chill your cookie dough
For starters, chilling prevents cookies from spreading out too quickly once they're in the oven. If you use a higher fat butter (like Kerrygold), chilling your dough is absolutely essential. Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies.
Cookies made from chilled dough are also much more flavorful. This is thanks to a few different factors. The dough becomes hydrated as the dry ingredients soak up moisture from the wet ingredients. This subtle hydration makes the dough less wet, concentrating the flavors. The result is cookies with a nice even bake and lovely golden brown color. And if you use brown butter in your cookie recipes, chilling the dough overnight allows the flavors to develop so you get a richer, more decadent cookie.
While this hydration is taking place, the flour also breaks down into sugar, making the dough taste sweeter. After as little as half an hour, your dough transforms into a bowl of goodness with an additional kiss of sweetness. Is it worth the wait? You bet.
How long should you chill your cookie dough?
This is really up to you. If you're short on time, try and squeeze in at least a half an hour if you can. Thirty minutes will do the trick if you're simply looking to avoid your cookies spreading all over the place. If you have the luxury of chilling the dough overnight to develop flavor, go for it.
The best cookies for chilling
People always recommend chilling chocolate chip cookies but shortbread, sugar cookies, and even these terrific ginger cookies all benefit from a little time in the fridge. Feel free to test it out using your favorite recipes and compare the results.