Serenity Cookies

 

Preheat oven to 350°.

Pull the butter out of the refrigerator to sit at room temperature 15 minutes before using.

Whisk together the flour, powdered milk, salt, baking soda, and allspice in a medium bowl, and set aside.

Add 10 tablespoons butter to a skillet and cook over medium heat until melted. Continue cooking and stirring frequently for 2 to 3 minutes until brown bits start to form in the bottom of the pan, the top is foamy, and it has a nutty aroma. Remove from heat and stir in the remaining 4 tablespoons of butter until melted.

Transfer the butter to a mixer bowl fitted with a whisk attachment.  Add the sugar, light brown sugar, vanilla extract, and almond extract to the butter and mix to combine.

Add egg and yolk and mix for 30 seconds. Let rest for 3 minutes, then whisk again for 30 seconds. Repeat two more times. When done, the batter should be smooth, thick, and shiny – almost like caramel sauce.

Use paddle attachment to mix the dry ingredients into the wet ingredients for 1 minute. The dough will seem very soft.  Fold in chocolate chips and walnuts.

Scoop the dough with a scoop about 2 inches apart on the prepared baking sheet.

Bake for 7-9 minutes, rotating halfway through. Allow the cookies to cool for 3 minutes on the baking sheet before transferring them to a wire rack to cool completely.

Find the recipe here. 

Butterscotch Spice Crinkle Cookies

 

1 cup butter

1 cup brown sugar

½ cup sugar

1 egg

1 tsp. vanilla

2½ cups flour

½ tsp. baking soda

½ tsp. baking powder

1¼ tsp. cinnamon

½ tsp. ginger

¼ tsp. nutmeg

½ tsp. salt

2 cups butterscotch chips

Powdered sugar

 

Preheat oven to 350°. Line baking sheets with parchment paper.

In a large bowl, beat butter and sugars with an electric mixer until light and fluffy. Beat in egg and vanilla.

Add flour, baking soda, baking powder, cinnamon, ginger and salt and mix well. Stir in butterscotch chips.

Roll dough into 1-inch balls, then roll balls in powdered sugar to coat heavily. Place dough 2 inches apart on prepared baking sheets.

Bake 10-12 minutes, or until cookies begin to crack and edges are golden. Do not overbake. Cool slightly on cookie sheets before removing to wire racks to cool completely.

I added 1 cup toffee bits and 1 cup walnuts.

This recipe can be found here.

Caramel Pecan Chocolate Chip Cookies

 

1 cup butter

1 cup sugar

1 cup brown sugar

2 eggs

2 tsp. vanilla

1 tsp. baking soda

1 tsp. salt

3 cups flour

1 cup chocolate chips

1 cup caramel chips

1 cup toasted pecans

Preheat oven to 375°. Line baking sheets with parchment paper and then set aside.

Add butter, sugars, eggs, and vanilla to a large bowl. Beat over medium speed until nice and creamy, about 1 minute.

In a medium sized bowl, sift together the baking soda, salt, and flour. Gradually add the dry ingredients to butter/sugar mixture, beating over low speed. Scrape the bowl then beat over medium speed for another 30 seconds until well-combined.

Add chocolate chips, caramel chips, and pecans to the dough and then stir to combine. Drop dough by rounded tablespoons onto prepared baking sheets, about 2-3 inches apart. Bake for 10-12 minutes, then remove from oven and allow cookies to cool slightly before transferring to a wire rack. Enjoy!

This recipe can be found here. 

Peanut Butter Chip Chocolate Cookies

 

1½ cups white sugar

1 cup butter

2 large eggs

2 tsp. vanilla extract

2 cups flour

⅔ cup unsweetened cocoa powder

¾ tsp. baking soda

½ tsp. salt

2 cups peanut butter chips

 

Preheat the oven to 350°. Grease or line cookie sheets.

Beat sugar and butter with an electric mixer in a large bowl until smooth and fluffy. Beat the first egg into butter mixture. Beat in the second egg along with vanilla extract.

Combine flour, cocoa, baking soda, and salt in a separate bowl; stir into creamed mixture until just combined. Fold in peanut butter chips. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets.

Bake in the preheated oven until edges are set, 8 to 10 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely.

This recipe can be found here.

Sweet & Salty Fritos Cookies

 

2 cups flour

½ tsp. baking soda

½ tsp. salt

1 cup butter

½ cup granulated sugar

¾ cup light brown sugar

2 eggs

1 tsp. vanilla

6 oz. chocolate chunks

4 oz. toffee bits

1½ cups crushed Fritos

Preheat the oven to 375°.

In a medium-sized bowl, whisk together the flour, baking soda, and salt.  Set aside.

In a separate large bowl beat the butter and both sugars until fluffy. Add the eggs and vanilla, beating until well mixed. Slowly add the dry ingredients. Mix until just combined. Fold in the chocolate chunks, toffee bits, and crushed Fritos Original Corn Chips.

Roll the dough into 2-inch balls and place on the baking sheets, press down slightly with the palm of your hand.

Bake for 12-15 minutes.   Do not overbake.

This recipe can be found here.

Butterscotch Toffee Cookies

 

1 cup butter 

1 cup sugar

½ cup light brown sugar

2 eggs 

1 Tbsp. vanilla extract

2¾ cups flour

1 tsp. baking soda

1 tsp. cream of tartar

1 tsp. kosher salt

1½ cups butterscotch or caramel chips

8 oz English toffee bits

In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes on medium speed). Add vanilla extract and eggs and continue beating at high speed for about 5 minutes longer, occasionally scraping down the sides of the mixing bowl. Your dough should be noticeably lighter in color and very fluffy.

In a medium bowl, mix together the flour, baking soda, cream of tartar, and salt.

Add the flour mixture to the butter/sugar mixture by the spoonful, mixing at low speed, and incorporating each flour addition until all have been combined.

Beat in the butterscotch chips and the toffee pieces, just until combined

Preheat the oven to 350°F and line baking sheets with parchment paper or spray with nonstick baking spray.

Use a cookie scoop to form balls from the dough and space 2 inches apart on a greased cookie sheet.

Bake for 9-10 minutes until the cookies are spread evenly across the top and are lightly golden brown around the bottom edges.

Transfer cookies to a cooling rack and let them cool.

This recipe can be found here.

Brown Sugar Cinnamon Pecan Cookies

 

2 cups flour

1 tsp baking soda

½ tsp. salt

¾ tsp. cinnamon

¾ cup butter

1½ cups dark brown sugar

1 egg

1 cup pecans, toasted

 

Preheat the oven to 375°. Line baking sheets with parchment paper.

In a medium bowl, whisk together flour, salt, baking soda, and cinnamon. Set aside.

Beat butter and sugar until smooth and creamy. Add the egg, beat well. Gradually add flour mixture and beat until mixed.  Add pecan pieces.

Use a small cookie scoop to drop dough onto the baking sheets, about 2 inches apart. Bake for 8-10 minutes. Cool on wire racks. Store in an airtight container. 

This recipe was adapted from here.

Frosted Flakes Cookies

 

½ cup butter softened

½ cup granulated sugar

½ cup brown sugar packed

⅓ cup vegetable oil

1 egg

½ tsp. baking soda

1 tsp. salt

1 tsp. vanilla

½ cup quick cooking oats

2 cups flour

1½ cups chocolate chips

1½ cups Frosted Flakes cereal

 

Note: this dough requires chilling.

Cream butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. You can also use a hand mixer. Add oil and stir until smooth. Add egg and vanilla, mix until smooth, then stir in the salt and baking soda.

Mix in oats and flour until just mixed. Stir in chocolate chips and Frosted Flakes cereal. There is no need to crush the cereal; a stand mixer will do that for you. If you’re using a hand mixer, you may want to crush the cereal into large pieces before adding it to the cookie dough.

Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered in wax or parchment paper. No need to spread the balls out, you’re just going to chill them. Cover with plastic wrap and chill at least one hour. (If you chill longer than 4 hours you may need to let them warm up a few minutes on the counter before baking.)

Preheat oven to 350°F. Line cookie sheets with silpat baking mats. Place cookies 2” apart on prepared cookie sheets. Bake for 9-11 minutes or until the bottoms just start to turn golden brown. Cool at least 5 minutes on cookie sheet before removing to rack to cool completely.

Store in an airtight container for up to 5 days or freeze for up to 1 month.

This recipe can be found here.

Butterfinger Cookies

 

3½ cups flour

1½ tsp. baking soda

½ tsp. salt

1½ cups sugar

1 cup unsalted butter

1 tsp. vanilla

2 eggs

1 pkg Butterfinger Baking Bits

Or 4 Butterfingers, chopped

 

Preheat oven to 350°.

Combine flour, baking soda and salt.  Set aside.

Beat together sugar and butter until creamy.  Mix in vanilla and eggs (one at a time).  Gradually add flour mixture.  Stir in Butterfingers.

Drop batter by Tbsp. onto ungreased baking sheets.  Bake 8-10 minutes.  Let cool 1 minute before removing from the baking sheet.

This recipe can be found here.

Carrot Cake Cookies

 

2½ cups flour

1 tsp baking soda

2 tsp cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

1 cup butter

¾ cup light brown sugar

½ cup sugar

2 large eggs

1 Tbsp vanilla

1 cup chopped pecans

2¼ cups finely shredded whole carrots (4 medium-large)

 

Frosting

1 8-oz pkg cream cheese softened

½ cup butter

3½ cups powdered sugar

1 tsp vanilla

1 cup finely chopped pecans

 

Preheat the oven to 350°.

In a medium-size mixing bowl, whisk together the all-purpose flour, spices, and baking soda.

Beat the butter for 1 minute. Add the sugars to the butter and continue to mix for 1 more minute. Lower the mixer speed to low, add the vanilla and 1 egg at a time; slowly add the flour mixture.

Add the finely shredded carrots and chopped pecans to the batter.

Using a 1½ tablespoon cookie scoop, scoop the cookie batter onto the prepared cookie sheet, spacing the cookies 2 inches apart. Bake for 10 – 12 minutes.

Allow the cookies to completely cool.

Cream Cheese Frosting

Cream together the cream cheese and butter for 1 minute.

Add the vanilla and powdered sugar. Keep the mixer speed on low, until the powdered sugar is incorporated. Increase the mixer speed to medium-high and continue mixing for another 1 minute, until the cream cheese frosting is smooth.

Using a small offset spatula or a silicone spatula, frost the top of the cookie, smoothing as you go. Be sure to frost to the edges of the cookies.

Sprinkle the finely chopped pecans onto a plate. Either gently roll the edges of the cookies in the chopped pecans or sprinkle on top.

This recipe can be found here.

Cookie Butter Cookies

 

1 cup butter (226g)

1¼ cup light brown sugar packed (250g)

½ cup sugar

1½ cups cookie butter (420g)

2 large eggs

1 Tbsp. vanilla 

3 cups flour (375g)

1 Tbsp. cornstarch

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

½ tsp ground cinnamon

1 cup semisweet chocolate chips

 

In a medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda, cinnamon, and salt.

Combine softened butter, sugars, and cookie butter in the bowl of a stand mixer (or in a large bowl and use an electric mixer) and beat until ingredients are combined and well-creamed.

Stir in vanilla extract.  Add eggs, one at a time, beating well after each addition.

Gradually add dry ingredients to wet until completely combined.

Stir in chocolate chips.

Scoop dough into 1½ Tbsp. sized balls, place on baking sheet and put in the freezer for one hour.

Once cookie dough has finished chilling, preheat oven to 350°.

Place dough balls on parchment paper or Silpat lined cookie sheet.  Bake for 11 minutes.

Once cookies are done baking, remove from oven and allow to cool completely on cookie sheet.

Keep your remaining dough in the refrigerator while each batch is cooking and do not place cookie dough on hot cookie sheet.

This recipe can be found here.

Chewy Coconut Lime Sugar Cookies

 

½ cup unsweetened toasted coconut

2 3/4 cups all-purpose flour

1 tsp. baking soda

½ tsp. baking powder

1 tsp. salt

1 cup butter, softened

1½ cups white sugar

1 egg

½ tsp. vanilla extract

½ tsp. coconut extract

Zest of one large lime, finely minced

3 Tbsp. lime juice

½ cup sugar for rolling cookies

 

Toast coconut by placing a layer on a cookie sheet at 350° for 5-7 minutes.

Preheat oven to 350°. Line cookie sheets with parchment paper.

In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.

Using a mixer, beat together the butter and sugar until smooth and very fluffy.

Beat in egg, vanilla extract, coconut extract, lime juice and lime zest.

Gradually blend in the dry ingredients and toasted coconut.

Roll rounded teaspoonfuls of dough into balls and roll in sugar. Place on lined cookie sheets about 1½ inches apart.

Bake 8-10 minutes, or until lightly browned at the bottom edges.

Let stand on cookie sheet two minutes before removing to cool on wire racks.

This recipe can be found here.

Sprinkle Cookies

 

2¾ cups flour

2 tsp. cornstarch

1 tsp. baking soda

½ teaspoon baking powder

½ teaspoon salt

1 cup butter

1½ cups white sugar

1 large egg

1 tsp. vanilla extract

½ tsp. almond extract

½ cup rainbow sprinkles (jimmies) (about 1/2 cup more for rolling)

 

Preheat oven to 350°. Line cookie sheets with parchment paper.

In a small bowl, stir together flour, cornstarch, baking soda, baking powder and salt. Set aside.

Using a mixer, beat together the butter and sugar until smooth and very fluffy.

Beat in egg, vanilla extract, and almond extract.

Gradually blend in dry ingredients. Slowly mix in rainbow sprinkles.

Roll rounded teaspoonfuls of dough into balls and roll in additional sprinkles. Place on lined cookie sheets about 1 1/2 inches apart. Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Do not overbake! Cookies will still be light in color not brown.

 

Let stand on cookie sheet two minutes before removing to cool on wire racks.

Salted Oatmeal Chocolate Chip Cookies

 

1 cup butter

1 cup light brown sugar

½ cup sugar

2 eggs

2 tsp. vanilla

1¼ cup flour

½ tsp. baking soda

1 tsp. sea salt

3 cups instant oats

1 cup semi-sweet chocolate chips

1 cup chopped walnuts

 

Preheat oven to 325°.

In a bowl, combine flour, baking soda, and ½ tsp. sea salt. 

In a separate bowl, cream butter and sugar on medium speed for about 3 minutes. Beat in eggs one at a time. Add vanilla.  Mix in flour mixture until combined.

Fold oats, chocolate chips, and nuts in with a wooden spoon until combined.

Drop dough by rounded Tbsp. 2 inches apart. Sprinkle a pinch of salt onto each cookie.

Bake 9-11 minutes.  Allow cookies to cool for 5 minutes before transferring.

This recipe can be found here.

Churro Almond White Chocolate Chip Cookies

 

¾ cup salted butter

2 cups almonds

2 cups flour

1 tsp. baking soda

¾ tsp. kosher salt

1 cup dark brown sugar

½ cup sugar

2 large eggs

1 Tbsp. vanilla extract

1 tsp. almond extract

2 cups white chocolate chips

 

Churro Topping

½ cup granulated sugar

1 Tbsp. ground cinnamon

Instructions

Place butter into a small saucepan over medium heat. Cook and swirl butter in pan to melt butter. Continue to swirl pan while butter bubbles and cooks. Watch carefully as butter browns. When butter is brown, carefully pour into a heat-proof bowl, scraping brown bits from pan too. Let butter cool for 30 minutes.

Toast almonds and let cool.  Chop into bite-sized pieces.

Combine flour, baking soda, and salt; set aside.

Preheat oven to 330°. Place brown butter into a large mixing bowl. Stir in sugars, stirring until well combined. Add eggs and extracts stirring until well combined. Stir in flour, baking soda and salt. Stir until dough forms then add white chocolate chips and almonds stirring until combined.

Place sugar and cinnamon into a shallow bowl, stir to combine.

Scoop cookie dough with a medium-size cookie scoop and gently roll into churro topping. Place onto baking sheet 1 inch apart and bake for 10-11 minutes. Remove from oven and let cool for 15 minutes before transferring to a serving plate.

This recipe can be found here.

Sea Salt Lime Cookies

 

2½ cups flour

3 medium limes

1 tsp. baking soda

½ tsp. salt

1½ cups butter

1½ cups sugar

2 large egg yolks

1 tsp flaky sea salt

 

Preheat oven to 350°F.

Zest and juice limes.

Whisk together the flour, 2 Tbsp. of lime zest, baking soda, and salt. Set aside.

Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Mix in the egg yolks and ¼ cup of lime juice.

Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.

Drop the dough by Tbsp onto the pans, leaving about 3 inches between cookies. Flatten each cookie to about 1/2-inch thick.

Sprinkle the top of each cookie with a pinch of flaky sea salt.

Bake 12 to 14 minutes, or until the edges of the cookies are lightly browned and the tops appear set.

Cool on the pans for 5 minutes. Then transfer the cookies to a wire rack to cool completely.

Recipe adapted and doubled from here.

Malted Peanut Butter Oatmeal Chocolate Chip Cookies

 

2 cups old-fashioned oats

1½ cup flour

2/3 cup malted milk powder

2 tsp. baking soda

½ tsp. salt

1 cup butter

1 cup creamy peanut butter

1 cup light brown sugar

½ cup sugar

2 eggs

2 tsp. vanilla extract

1 cup mini chocolate chips

 

In a food processor, pulse oats about 10 times, or until you have some ground oats mixed with whole oats and smaller pieces. In a medium bowl, combine the flour, oats, malted milk powder, baking soda, and salt.

In the bowl of your stand mixer, beat together the butter, peanut butter, and sugars until light and fluffy.

Beat in the egg and vanilla. Then, with the mixer on low, add the oat mixture a little at a time until well combined. Stir in chocolate chips. Cover with plastic wrap and refrigerate for two hours.

Preheat the oven to 350°. Using a small cookie scoop arrange scoops of cookie dough on your cookie sheet about 2 inches apart. Bake for 9-11 minutes, or until the edges are slightly browned but the dough still looks moist in the cracks of the cookies and the tops are just set.

Cool on cookie sheets for a few minutes, then remove to a cooling rack and allow to cool completely.

Adapted from here.

Seven Layer Cookies

 

1½ cups graham cracker crumbs (10-12 whole crackers)

½ cup flour

2 tsp. baking powder

1 can sweetened condensed milk

1/2 cup butter

1 1/3 cups coconut

2 cups chocolate chips

1 cup chopped nuts

 

Preheat oven to 350°

Combine all ingredients in a mixing bowl and stir really well till thoroughly combined.

Drop by spoonfuls onto cookie sheets. Bake at 350° for 8-10 minutes.

This recipe can be found here.

Creamsicle Cookies

 

3 cups flour

1 tsp. baking powder

1/2 tsp. salt

1 cup butter 

1 cup sugar

1 (3 oz.) pkg orange Jello powder

3 eggs

½ tsp. orange extract

1½ cups white chocolate chips

sugar

 

Preheat oven to 375°.

Mix flour, baking powder and salt together in a separate bowl and set aside.

Cream butter and sugar together for about 2 minutes with an electric mixer.

Add Jello and continue to mix for 1-2 minutes. 

Add extract and eggs (one at a time) and mix well.

Add in flour mixture. Mix just until thoroughly combined. 

If rolling into ball, scoop the dough out by tablespoons and roll into smooth balls. Place on prepared cookie sheet. Flatten each dough ball with the bottom of a measuring cup dipped in sugar. 

Bake cookies at 375° for 8-9 minutes. 

Tastes best cooled. 

*note – you can play around with Jello flavors, extract and chips to create different cookies.

Adapted from the recipe found here.

Butterscotch, Toffee, Chocolate Chip Cookies

 

3 cups flour

1 tsp. sea salt

1 tsp. baking soda

1½ tsp. baking powder

1 cup butter 

½ cup sugar

1½ cup brown sugar

2 large eggs

2 tsp. vanilla extract

1 cup milk chocolate chips

¾ cup butterscotch chips

¾ cup toffee bits

1 cup ch macadamia nuts (opt)

 

Preheat oven to 350°. Line a large baking sheet. Set aside.

In a large bowl, whisk together flour, sea salt, baking soda, and baking powder. Set aside.

In the bowl of a stand mixer, cream butter and sugars together until light and creamy, about 5 minutes. Add the eggs and vanilla extract. Beat for an additional 2 minutes.

Slowly add the dry ingredients to the wet ingredients. I add ½ cup at a time. Mix until flour is just combined. Stir in the chocolate chips, butterscotch chips, toffee bits, and nuts.

Drop about 2 Tbsp. (or smaller) of dough onto prepared baking sheet, placing the cookies 2-inches apart. Bake for 12 minutes or until the edges are slightly golden brown.

Remove from oven and allow the cookies to cool on the baking sheet for 2-3 minutes. Transfer cookies to a wire cooling rack and cool completely.

This recipe was adapted from here.