Peanut Butter Coconut Cookies

 

1 large egg, beaten
1 cup sugar
1 cup creamy peanut butter
½ cup sweetened shredded coconut

Preheat oven to 350°. In a large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. Place on ungreased baking sheets and flatten with a fork.

Bake until set, about 15 minutes. Remove to wire racks to cool.

This recipe can be found here.

Lemon-Almond Cookies with Lemon Glaze

 

2¼ cups flour

½ tsp. baking powder

½ tsp. kosher salt

¾ cup granulated sugar

2 Tbsps. grated lemon zest

1 cup butter

1 egg

1 tsp. vanilla

¼ tsp. almond extract

glaze:

1 cup powdered sugar

1 tsp. grated lemon zest

3 Tbsps. fresh lemon juice

¾ cup sliced almonds

Preheat oven to 350°.

Whisk the flour, baking powder, and salt together.  Set aside.

In a small bowl, combine the sugar with lemon zest and rub together with your fingers until fragrant and combined. Combine the butter and sugar mixture and beat until light and fluffy, about 3 minutes. Add the egg and extracts, mixing until smooth. Beat in the flour on low speed until the mixture comes together into a dough.

Drop the dough by the Tbsp. onto the prepared baking sheets. Gently press down the dough with the palm of your hand.

Bake for 12 minutes, until the cookies are just set and slightly golden around the edges. Let cool on the sheet for 2 minutes, then remove to a cooling rack to cool completely.

Whisk the confectioner's sugar, lemon zest, and juice. Dip the tops of the cooled cookies into the glaze. Sprinkle sliced almonds on top. Let the cookies sit until the glaze has set, about 15 to 20 minutes. Store in an airtight container up to 3 days.

This recipe can be found here.

Banana Oatmeal Cookies

 

1 cup butter softened

½ cup white sugar

½ cup brown sugar

2 large eggs

1 tsp. vanilla

2 cups flour

2 cups rolled oats

1 tsp. baking soda

1 tsp. ground cinnamon

½ tsp. salt

3 medium ripe bananas mashed

1 cup semisweet chocolate chips

 

Preheat oven to 375°. Line a baking sheet with parchment or spray with nonstick spray.

 

In a separate bowl stir together the flour, oatmeal, baking soda, cinnamon, and salt.

 

In the bowl of your mixer cream together the butter and sugars until light and fluffy. Beat in the eggs and vanilla.

 

Add the dry ingredients to the butter and sugar and beat until just combined. Mix in the mashed bananas and chocolate chips until well incorporated.

 

Use a medium cookie scoop to drop scoops of cookie dough onto the prepared baking sheet. Bake for 12 minutes or until the edges are browned and cookies are set.

 

Cool on a wire rack.

 

TIPS & NOTES:

Swap in walnuts or pecans for the chocolate chips, if you prefer.

This recipe can be found here.

Condensed Milk Chocolate Chip Cookies

¾ cup plus 2 Tbsp. butter

2 Tbsp. sugar

½ cup sweetened condensed milk

1½ cup flour

1 tsp. baking powder

dash of salt

1 cup chocolate chips

 

Preheat your oven to 350°.

 

In a separate bowl, whisk together the flour, baking powder and salt.

Using a mixer cream together the butter and sugar. Mix in the sweetened condensed milk.

Add the dry ingredients to the butter mixture and combine. Stir in the chocolate chips.

 

Scoop the batter into 1-inch balls.

Place on a parchment paper-lined cookie sheet about 1½ inches apart, and flatten the dough balls slightly.

 

Bake for about 10 minutes (the edges should be only slightly golden).

This recipe can be found here.

Churro Bars

1 cup butter

2 cups light brown sugar

2 eggs

2 tsp. vanilla

1½ tsp. baking powder

1 tsp. kosher salt

2½ cups flour

¼ cup sugar

1 Tbsp. ground cinnamon

In a medium saucepan over medium-low heat melt butter and bring to a boil. Stir butter, or swirl pan continuously until it reaches an amber color. Remove from heat and allow butter to cool for 20 minutes.

Preheat oven to 350°F. Line a 9x13-inch baking dish with foil and coat with non-stick spray. Set aside.

In a large bowl combine butter and brown sugar and stir to combine. Add eggs, vanilla, baking powder, and salt and stir until smooth. Finally add in flour and mix until just incorporated. Set aside.

In a small bowl, whisk granulated sugar and ground cinnamon together. Sprinkle half of cinnamon sugar evenly into bottom of prepared pan.

Press dough on top of cinnamon sugar. Sprinkle remaining cinnamon sugar on top and bake for 25-30 minutes, or until edges are lightly golden.

Place pan on a wire rack to cool completely.

Once cooled, use the foil to remove bars from the pan and cut into 24 pieces.

Store airtight at room temperature for up to 3 days.