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.

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.

Lemon Almond Crumble Bars

 

3 cups flour

1 cup sugar

1 tsp. baking powder

½ tsp. salt

1 cup butter

1 large egg

1 cup chopped almonds

 

Lemon Filling:

14-oz. can sweetened condensed milk

4 Tbsp. lemon zest (zest of 2-3 lemons)

½ cup fresh lemon juice (about 3-4 lemons)

2 large egg yolks

 

Preheat oven to 375°. Line a 13x9-inch baking dish with parchment paper or foil and grease with cooking spray.

In the bowl of a stand mixer, stir together the flour, sugar, baking powder, and salt. Add the butter one Tbsp. at a time and mix until the ingredients resemble fine crumbs. Add the egg and mix until incorporated.

Press 2/3 of the mixture onto the bottom of the prepared baking dish. Bake at 375° for 10-12 minutes or until the crust is starting to lightly brown.

While crust is baking, mix together the sweetened condensed milk, lemon zest, lemon juice, and egg yolks. Gently pour over the semi-cooked crust while still warm. Spread evenly with a spatula.

Crumble the remaining crust evenly over the top of the lemon filling. (Squeeze crumbs together in hands for bigger chunks.) Sprinkle almonds on top. Bake at 375° for an additional 20-25 minutes until the top is lightly brown and the filling is set in the center.

Cool on a rack to room temperature. Then chill in the refrigerator for 2 hours or until cold. Lift bars out of the pan. Cut and serve. Store leftovers in an airtight container in the refrigerator.

Recipe adapted from 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.