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. 

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. 

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.

Almond Roca Bars

 

1 cup butter

½ cup sugar

½ cup brown sugar

1 egg

1 tsp. almond extract

¼ tsp. salt

2 cups flour

½ cup chopped almonds

1½ cups semi-sweet or milk chocolate chips

 

Preheat oven to 350° and grease a 9x13 baking dish.

In a large bowl, beat the butter with the white and brown sugar until fluffy. Add egg, almond extract, and salt and mix until combined. Add the flour and mix thoroughly. Spread mixture into the prepared pan.

Bake for 13-15 minutes or until edges are golden brown. Sprinkle bars generously with chocolate chips immediately after baking and let them sit to melt. You can stick the pan back into the oven for a couple of minutes to speed this up. Once chips have melted, spread the chocolate evenly on top and sprinkle with almonds.

Cool and cut.

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.

Saltine Cracker Toffee

 

1 cup butter

1 cup dark brown sugar

40 saltine crackers

2 cups milk or semi-sweet chocolate chips

additional toppings like nuts, candy, or sprinkles (optional)

 

Preheat oven to 350°. Line a large baking sheet with heavy-duty aluminum foil. Spread the crackers out on the foil in a single layer and fold up the edges of the foil to box in the crackers. Set aside.

In a small saucepan, melt the butter and brown sugar over medium-high heat on the stovetop. Bring to a rolling boil. Reduce the heat to medium and continue to boil for 3-5 minutes (set a timer), stirring occasionally. Quickly pour over the crackers and spread to cover completely.

Bake for 5-6 minutes in the oven. Turn off heat. Remove from oven and immediately sprinkle the chocolate chips on top.

Let stand for 1-2 minutes or until the chocolate starts to look shiny and is soft enough to spread evenly over the toffee. If the chocolate is still not warm enough to spread after 4 minutes, place it back in the oven for a minute to help soften it.

Top with any additional toppings if desired.

Chill in the refrigerator for about 2 hours to harden. Peel away the foil and break into pieces.

Leftovers can be stored in an airtight container and stored in the fridge for up to a week. You can also freeze it for up to 3 months.

This recipe can be found here.

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.

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.

Brown Butter Toffee Chocolate Chip Cookies

 

2½ cups flour

1 tsp. baking soda

½ tsp. salt

1 cup butter

½ cup sugar

1 cup light brown sugar

2 large eggs

1 tsp. pure vanilla extract

1 cup semi-sweet chocolate chips

1 cup toffee bits

I cup chopped nuts (optional)

 

Melt butter in a medium saucepan over medium heat. Stir constantly. Remove from heat immediately when the butter begins to turn brown (about 8 minutes). Pour into a shallow dish and chill until it become solid, but still soft.

Preheat oven to 375°F.

Combine flour, baking soda and salt.  Set aside.

Cream together the butter and sugars on medium speed. Add the eggs one at a time, mixing well after each. Add the vanilla. Mix in the flourmixture until just combined. Add the chocolate chips, nuts and toffee bits and mix until incorporated into the dough.

Drop by rounded 1-inch balls onto baking sheet and bake for 10 minutes, until edges are just beginning to brown. Cool on a wire rack. Cookies stay fresh up to 1 week in an airtight container.

This recipe can be found here.

M&M Almond Chocolate Chip Cookies

 

1 cup butter

1 cup sugar

¾ cup light brown sugar

2 large eggs

2 tsp. vanilla

3¼ cups flour

¼ tsp. salt

1 tsp. baking soda

1 cup chocolate chips

1 cup mini M&Ms

1 cup almonds, chopped

Preheat oven to 350°.

Combine flour, baking soda, and salt in a medium bowl. Stir and set aside.

Toast almonds, if desired.

Melt butter. Place in mixing bowl while still warm, add both sugars and mix on low until combined. Let sit to cool for a few minutes.

Mix in vanilla. Next, add eggs, one at a time.  Add flour mixture and mix until combined. Add chocolate chips, M&Ms, and chopped almonds; stir to combine.

Chill for 30 minutes to one hour, until cooled.

Use tablespoon size cookie scoop to place on baking sheet. Bake for 10-12 minutes  Let cool for 5 minutes, and then remove from pans to cool completely.

This recipe can be found here.

Disco Cookies

 

1 cup + 2 Tbsp. flour

1/3 cup cocoa

½ tsp. baking soda

½ cup butter, softened

¾ cup sugar

1 large egg

1 package NESTLÉ® TOLL HOUSE® Disco™ Morsels

  

Preheat oven to 350° F. Place morsels aside in a bowl.

Combine flour, cocoa, and baking soda in small bowl.

Beat butter and sugar until creamy in a large mixing bowl. Add egg, beating well. Gradually beat in flour mixture.

Scoop dough into 24 balls, using a cookie scoop or tablespoon measurer.

Dip tops of balls into morsels, making sure they stick to the dough. Repeat with remaining balls.

Place balls onto ungreased cookie sheets, morsel side up.

Bake for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

This recipe can be found here

Chocolate Toffee Cookies

 

1/3 cup unsweetened cocoa powder

¾ tsp. baking powder

½ tsp. baking soda

½ tsp. kosher salt

1 cup butter

1 cup light brown sugar

¼ cup sugar

2 eggs

2 tsp. vanilla

2½ cups flour

2 cups semi-sweet chocolate chips

1 cup toffee bits

 

Preheat oven to 350°F.

Combine cocoa, baking powder, baking soda and salt.  Set aside.

Mix butter and sugars together on medium speed for 2 minutes, until combined.

Add in eggs and vanilla and mix on medium speed for 1 minute, scraping sides of the bowl as necessary until smooth.

Add cocoa powder, baking powder, baking soda and salt to the bowl. Mix on medium speed for 1 more minute, until cocoa is evenly mixed in.

Turn mixer to low and add in flour, mixing until just combined.

With mixer still on low add in chocolate chips and toffee bits until evenly incorporated.

Using a medium cookie scoop, drop cookie dough onto the baking sheet 2 inches apart. Bake for 10-12 minutes until cookies are just set.

Allow cookies to cool on the baking sheet for 3 minutes and then transfer to a wire rack to cool completely.

This recipe is adapted from 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.

Brickle Drop Cookies

3½ cups flour

2 tsp. baking soda

2 tsp. cream of tartar

1 cup butter

1 cup sugar

1 cup light brown sugar

1 tsp. vanilla extract

½ tsp. salt

3 eggs

1 pkg toffee bits

1½ cups chocolate chips

Heat oven to 350°F.

Combine flour, baking soda and cream of tartar.  Set aside.

Beat butter, sugar, brown sugar, vanilla and salt in large bowl until blended.  Add eggs; beat well.

Gradually add dry ingredients to butter mixture, beating until blended. Stir in toffee bits and chocolate chips.

 Drop by heaping Tbsps. onto cookie sheet. Bake 10 – 12 minutes or until lightly browned. Cool slightly; remove to wire rack. Cool completely.

This recipe can be found here.

Chocolate Chip Pudding Cookies

1 tsp. baking soda

2¼ cups flour

1 cup butter, softened

¼ cup sugar

¾ cup brown sugar

1 tsp. vanilla

2 eggs

1 pkg vanilla pudding mix

2 cups semi-sweet chocolate chips

Preheat oven to 350°.

Mix together baking soda and flour; set aside.

Cream together butter and sugars until light and fluffy.  Add vanilla and pudding mix.  Add eggs, one at a time.

Add dry ingredients and mix until just combined.  Stir in chocolate chips.

Scoop by tsp. onto cookie sheet.  Bake 8-10 minutes, or until side become golden.

Cool completely on wire rack.

I can't remember where I got the recipe.  If anyone finds it, please let me know.

Turtle Cookies

2 cups minus 2 Tbsp. cake flour

1 2/3 cups bread flour

1¼ tsp. baking soda

1½ tsp. baking powder

1½ tsp. kosher salt

2½ sticks unsalted butter

1¼ cups light brown sugar

1 cup plus 2 Tbsp. sugar

2 large eggs

2 tsp. pure vanilla extract

2 cups dark chocolate chips

1 cup caramel bits

1 cup chopped pecans

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition.

3. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.

4. Drop chocolate pieces, caramel bits, and pecans into dough and gently combine.

5. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

6. When ready to bake, preheat oven to 350°. Line a baking sheet a nonstick baking mat. Set aside.

7. Scoop heaping tsp of dough onto baking sheet

8. Bake until golden brown but still soft, 11 - 13 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.

9. Repeat with remaining dough.

This recipe can be found here.

Chocolate Chip Almond Toffee Cookies

2 3/4 cups all-purpose flour

 1 tsp. baking soda

 ½ tsp. salt

 1 cup butter

 3/4 cup sugar

 3/4 cup brown sugar

 3 oz. almond paste

 2 large eggs

 1½ tsp. vanilla extract

 1 bag toffee bits

 1½ cups chocolate chips

Preheat oven to 350 degrees°.

In a medium bowl, whisk together the dry ingredients. Set aside.

Beat the butter and sugars together for about two minutes. Add the almond paste in pieces and mix until well combined. Add in eggs one at a time. Add the vanilla extract and mix well.

Add dry ingredients just until dry ingredients disappear. Stir in toffee bits and chocolate chips.

Scoop dough onto lined baking sheet with a medium cookie scoop. Bake for 12-14 minutes or until cookies are golden brown around the outside.

Let cool on baking sheet for 5 minutes and then transfer to a cooling rack.

This recipe can be found here.

Norwegian Chocolate Chip Cookies

1 cup butter

1⅓ cups sugar

2 eggs

1 tsp. vanilla extract

½ tsp. kosher salt

1 tsp. baking powder

3 cups flour

1 cup mini chocolate chips

¾ tsp. ground cinnamon

3 Tbsp. sugar

Preheat oven to 350°.

Combine butter and 1⅓ cups sugar on medium speed for 2 minutes until light and fluffy. Add in eggs, vanilla, salt, and baking powder and mix until combined.

Turn mixer to low and add in flour until just combined. Stir in chocolate chips.

Divide dough into 4 equal portions. On a lightly floured surface, roll each portion into a 15-in. rope. Place 2 ropes 4 in. apart on a parchment paper-lined 15x10x1-in. baking pan; flatten each with a fork to 1/4-in. thickness. 

Combine ground cinnamon and 3 Tbsps. sugar and sprinkle this on top of strips.

Bake for 15 minutes, or until edges are lightly golden. Immediately cut each into cookie strips using a pizza cutter or sharp knife.

Transfer to a wire rack to cool. Can be stored airtight at room temperature for up to 5 days.

This recipe can be found here.

Nutella Chocolate Chip Cookies

½ cup butter, softened

¾ cup light brown sugar

½ cup sugar

1 large egg + 1 egg yolk

1 tsp. vanilla extract

1/2 cup Nutella, divided in half

2 1/3 cups flour

1¼ tsp. baking soda

1 tsp. cornstarch

½ tsp. salt

1¼ cups semi-sweet chocolate chips

sea salt, to taste

Preheat oven to 350F. Line two large baking sheets with baking mats. Set aside.

In a large bowl, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and beat on medium-high speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla on high speed until combined. Scrape down the sides and bottom of the bowl as needed. Beat in ¼ cup of Nutella until combined.

Whisk the flour, cornstarch, baking soda and salt together in a large bowl. On low speed, slowly mix into the wet ingredients until combined. Add chocolate chips and mix on low for about 5-10 seconds until evenly disbursed. Turn the mixer off and add the remaining Nutella. Beat for 5-10 seconds so the Nutella streaks through the cookie dough and is not fully mixed.

Scoop dough into about Tbsp. of dough each, into balls.

Bake the cookies for 10 minutes, until slightly golden brown around the edges.  

Let cookies to cool for 5 minutes on the cookie sheet. Finish each with a sprinkle with sea salt. Transfer cookies to a cooling rack to cool completely.

This recipe can be found here.