Brown Butter Pumpkin Chocolate Caramel Chip Marshmallow Cookies

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It is true – this cookie has absolutely every flavor in it. (Okay, that’s a gross exaggeration . . . but this cookie really does have a lot of different flavors in it.) The pumpkin and marshmallow keep these cookies very moist. And I really love moist chewy cookies. They are always my favorite. My boyfriend prefers a crisper cookie, so these are all mine! Yes!

My grocery store had these chocolate chips that were filled with caramel. They worked perfectly in this cookie!

Brown Butter Pumpkin Chocolate Caramel Chip Cookie
(original recipe)

Ingredients
1/2 cup unsalted butter
1 1/2 cups all-purpose flour
1 cup graham cracker crumbs
1 1/2 tsp pumpkin pie spice
3/4 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg white
1 tsp vanilla extract
1/4 cup pumpkin puree
1 cup chocolate caramel chips
marshmallow creme

Directions

  1. In a small saucepan, melt your butter on medium-low heat.
  2. Once the butter melts, stir gently. Once you see brown bits at the bottom of the pan, take it off the heat: you have browned butter! Put it in a small dish and place in the refrigerator to chill until you’re ready for it.
  3. In a medium bowl, mix together the flour, graham cracker crumbs, pumpkin pie spice, baking soda, and salt.
  4. In the bowl of a stand mixer with the paddle attachment, beat together the browned butter you made earlier with your sugars. Beat until fluffy.
  5. Beat in the egg white, vanilla, and pumpkin puree until well combined.
  6. Turn your mixer to low. Pour the dry ingredients into your wet ingredients. Mix until just combined.
  7. Using a spatula, fold in your chocolate caramel chips. Cover with plastic and place in the refrigerator for at least two hours.
  8. Preheat your oven to 350. Prepare two cookie sheets with parchment paper and set them aside.
  9. Roll the chilled dough into 1 1/2 tbsp balls. Flatten between your hands. Place a dab of marshmallow creme in the center of the flattened ball. Fold the dough gently around the marshmallow, rolling it into a ball so it covers the marshmallow.
  10. Place on your baking sheet, 2 inches apart.
  11. Bake for 9 minutes, until the edges of your cookies are light golden brown. Let sit on the baking sheets for 5 minutes before placing on a cooling rack to cool.

* makes approximately 18 cookies
* I’m sharing this recipe with Beth Fish Reads’s Weekend Cooking

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Magic In The Middles

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It is my favorite time of year! Christmastime! And on top of that, it’s my favorite blog event of the year! It’s the 4th Annual Christmas Cookie Swap, hosted by Bread Booze Bacon, White Lights on Wednesday, Home Made Interest, It Is A Keeper, Our Mini Family, Cooking On The Front Burners, and Create Craft Love. For the fourth year, bloggers are paired up to share cookie recipes during what I like to call, cookie season. Last year the cookies I was given to make were oatmeal cookies – this year took a different approach!

This year I was paired with Janae from Jay Tried and True. Janae shared her recipe for Magic In The Middles, a fun twist on the chocolate and peanut butter cookie. You get a chocolate cookie stuffed with peanut butter!

I love chocolate and I love peanut butter, so this was a great cookie to start my holiday baking. What a delicious cookie! And they seemed to turn out perfect.

This baking and photo taking did make me realize though that my camera needs to be cleaned, because every picture had the same dark blob in the middle of it. This picture happened to sort of hide it, because it’s right where the table is.

I plan to post more cookie recipes this season. There’s always room for cookies!

2015 Christmas Cookie Recipe Swap SQUARE

Magic In The Middles

Ingredients

DOUGH
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup unsalted butter, softened
1/4 cup smooth peanut butter
1 tsp vanilla extract
1 large egg

FILLING
3/4 cup smooth peanut butter
3/4 cup powdered sugar

Extra sugar for topping

Directions

  1. Preheat oven to 375.
  2. Line 2 baking sheets with parchment paper (or the very handy Silpat which is my favorite thing ever.)
  3. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  4. In another bowl, beat together the sugars, butter, and peanut butter until light and fluffy.
  5. Stir the dry ingredients into the wet ingredients, making sure all the ingredients are well combined.
  6. Make the filling next, by stirring together the peanut butter with the powdered sugar.
  7. With floured hands, roll the filling into one inch balls.
  8. Break off 1 tbsp of the dough. Make an indention in the center and press a peanut butter ball into the dough.
  9. Bring the dough around the peanut butter filling and roll into a ball, so the dough surrounds the peanut butter.
  10. Dip the top of each cookie into your extra sugar. Place on the baking sheet about 2 inches apart.
  11. Grease the bottom of a drinking glass and use the glass to press the cookies to about 1/2-inch thick.
  12. Bake for 7-9 minutes.

See the rest of the delicious cookies here!

Chocolate Dipped Rosemary Shortbread

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The next cookie on the agenda was a shortbread. My cookie cutter selection is small, so I made shortbread men. Gingerbread men is a thing. We all know of the traditional gingerbread man, that we decorate with frosting and candies – so why can’t shortbread men be a thing?

The shortbread men I made had rosemary in them and then were dipped in chocolate. My boyfriend wasn’t quite sure what to think about the rosemary in the cookie, because he loves rosemary on chicken. I thought it was a perfect addition. It added this element that wasn’t entirely expected, but also, entirely welcome.

Chocolate Dipped Rosemary Shortbread

Ingredients
1 cups flour
1/2 tbsp rosemary, minced
1/4 tsp kosher salt
1/2 cup butter
1/4 cup powdered sugar
1/2 tsp vanilla extract
3 oz semi-sweet chocolate

Directions

1. Preheat oven to 325. Line 2 baking sheets with parchment paper.

2. Combine the flour, rosemary, and salt in the bowl of a food processor. Process together until well mixed.

3. In the bowl of a stand mixer, beat together the butter and powdered sugar until light and fluffy. Add the vanilla and the flour mixture. Beat until the dough starts to come together.

4. Remove from the bowl and place on a floured surface. Roll the dough out with a rolling pin to 1/4-inch thickness. Place between two sheets of plastic wrap and place in the fridge for 30 minutes.

5. Using a cookie cutter, cut cookies out of the dough. Place on a baking sheet. Place the baking sheet in the fridge for 20 more minutes.

6. Bake for 20-24 minutes. Remove from oven and let cool completely.

7. Melt the chocolate in the microwave. Don’t let it burn. Dip your cookies in the chocolate. Let chocolate set.

* makes 1 dozen cookies

Traditional Chocolate Chip Cookies

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My all-time favorite cookie is chocolate chip. I cannot properly partake in a cookie baking binge without making chocolate chip cookies.

The thing is, I never had a favorite chocolate chip recipe. I just like all chocolate chip cookies. Every single one.

Until right now. I found a favorite! I found a favorite chocolate chip cookie recipe and I am in heaven! There’s so much chocolate in them! And the texture has a chew to it, which I like.

On top of being the best chocolate chip cookie I’ve had, they were easy to make.

Chocolate Chip Cookies
(source)

Ingredients
1/4 cup granulated sugar
1/2 cup brown sugar
1/2 cup unsalted butter, softened
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350. Put parchment paper on 2 baking sheets.

2. In a large bowl of a stand mixer, beat together the sugars, butter, egg, and vanilla extract.

3. In a separate bowl combine the flour, salt, and baking soda.

4. Slowly add the dry mix to the wet mixture. Mix until just combined.

5. Fold the chocolate chips into the cookie dough.

6. Roll the dough into 1 1/2 inch balls. Place rolled balls on your baking sheets, leaving 2 to 3 inches between each cookie.

7. Bake for 12-14 minutes. Remove from oven and allow to cool.

* makes 15 cookies
* shared with Wednesday Whatsits

Iced Oatmeal Cookies

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My favorite blog event of the year has arrived! It is the 3rd Annual Christmas Cookie Exchange, hosted by White Lights on Wednesday, Real Housemoms, {i love} my disorganized life, Around My Family Table, Pink Cake Plate, The Cards We Drew, Miss Information, and Dimple Prints! This is the 3rd year where bloggers are paired up and share cookie recipes with each other for the other to make. Last year I made chocolate on chocolate cookies. This year is the polar opposite!

Melissa from Persnickety Plates shared two oatmeal cookies with me that she’s made. I chose the iced variety, though my icing was a lot thinner than hers was. Actually, my entire cookie looks very different than hers despite following the directions. It goes to show how much altitude as well as weather can affect the results of baking. I moved in July to a place that is 3,300 feet above sea level. I have never lived above sea level at all in the past – everywhere I’ve lived has always been either on the coast itself or sea level. I never realized how much of a difference this actually could make – but it does! I’m sure the glaze wasn’t affected by the sea level though – it could have been affected by the heat here.

Regardless, my cookies still tasted delightful. Having these with a cup of tea or a cup of coffee was a great way to enjoy them.

I don’t usually make oatmeal cookies. I especially don’t usually make cookies that don’t have chocolate in them. I am quite the chocolate fiend. But I did find an appreciation for these! My boyfriend loved them also and they disappeared around here very quickly.

I need to make some more cookies this holiday season. I’ve been slacking off and been busy with work. In other news, I finally got my mantel decorated!

Hopefully I post some more cookie posts this season. Everyone needs some cookies in their lives!

And hopefully we do this again next year!

Cookie-Swap-Vert

Iced Oatmeal Cookies
makes 3 dozen cookies
Original Recipe Post

Ingredients
For the cookies
2 cups old fashioned oats
2 cups flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1 cup butter (2 sticks), I used salted
1 cup light brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla

For the glaze
1 cup powdered sugar
1 1/2 Tablespoons milk

Directions

1. Preheat your oven to 350 degrees. Line baking sheet with parchment paper and set aside.

2. Process rolled oats in a food processor for 10 seconds.

3. In a large bowl, add the ground oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk together.

4. In the bowl of your stand mixer, add the butter and sugars and cream together.

5. Add the eggs, one at a time, mixing in between each addition. Add in the vanilla and mix.

6. Pour in the flour mixture, gradually, until well combined.

7. Use a cookie scoop to place 12 per baking sheet.

8. Bake for 10-12 minutes until the edges begin to brown.

9. Cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

10. Meanwhile, make the glaze in a shallow bowl. Add the powdered sugar and milk and whisk until smooth.

11. Take a cooled cookie and quickly dip the top into the glaze and let the excess drip off. Place back onto the wire rack until the glaze sets.

Because wordpress hates me since I haven’t purchased a domain, I can’t link the linksys directly. Click here to see everyone else’s cookies!

Pumpkin Butter Snickerdoodles

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The second cookie that I need to share with you is this spin on the snickerdoodle, using the Pumpkin Butter that I received in my most recent Foodie Pen Pal box! On my list of to-make cookies, I had a recipe bookmarked from Crazy For Crust – Apple Butter Snickerdoodles. Those sound delicious and I wanted to make them, but I also wanted to buy as few ingredients as possible. I swept through my pantry and came across the pumpkin butter Cleda sent me back in October.

OK OK – pumpkins might not be the most Christmasy of flavors. But I say, if pumpkin is okay in November (and it is,) pumpkin is definitely okay in December.

Or all year. Pumpkin is really welcome in my life all year long.

These cookies are delicious. I could eat them all myself if I didn’t think that much sugar would make me nauseous.

Pumpkin Butter Snickerdoodles
(source)

Ingredients
3 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
3/4 cup unsalted butter, softened
1 1/4 cup granulated sugar AND 1/3 cup granulated sugar, divided
2 large egg
1 tbsp vanilla extract
1/2 cup pumpkin butter
1/2 tsp ground cinnamon AND 1 tsp, divided

Directions

1. Whisk flour, baking powder, and salt in a bowl. Set aside.

2. In the bowl of a stand mixer, add the 1 1/4 cup sugar and the butter. Cream together until fluffy. Mix in the eggs, vanilla, pumpkin butter, and 1/2 tsp ground cinnamon.

3. Add the flour mixture to the wet mixture until blended together. Cover with plastic wrap and place in the fridge for 4 hours.

4. Preheat oven to 350. Line 2 baking sheets with parchment paper.

5. Place 1 tsp of ground cinnamon and the 1/3 cup of sugar in a shallow dish. Mix together.

6. Scoop the cookie dough out in 2 tbsp scoops. Roll into a ball. Roll in the cinnamon sugar. Place on the baking sheet.

7. Bake for 13-15 minutes. Let cool.

* makes approximately 30 cookies
* shared with Mix It Up Monday

Blackberry Lemon White Chocolate Chip Cookies

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I intended to start my Christmas baking at the beginning of the month (and I sort of did, I made the cookies that will be featured on the 16th in the Annual Cookie Swap way at the beginning of the month.) And then.. I stopped. I got busy with work. Busy with trials. And then I got sick. I’m finally getting over this cold and I’m still in the middle of trial, but today I was having one of those days where I just didn’t want to think about work too much. I did what I needed to stay on top of my business, but I didn’t focus on it all day – which I could have. But I’m low on energy lately and I needed some Christmas in the house. Yesterday I spent the day decorating. I made the first wreath I’ve ever made in my whole life, I decorated the mantle, I finished buying Christmas presents, and we hung lights outside the house. As I’m sitting here though, I realize there’s more I should have done. For instance, my Halloween Scentsy warmer is still out. Ghosts for Christmas? Unless we’re talking about the Ghost of Christmas Past, I think not. That needs to get switched.

Anyway, I decided to start my cookie baking today. I don’t know what I’m actually going to do with them, because I don’t have really anyone to hand them out to this year … I guess I’ll bring some to work.

I made four cookies today and I intend to try to make a cookie everyday from now until Christmas.

Can I do it?

Probably not. Given my inability to even update with dinners I am actually cooking, who knows. It seems the cookbook of this lawyer is pretty sparse as of late.

But without further ado, let’s talk about THESE COOKIES! This recipe was actually one that used blueberries in it. I had blackberries in the freezer, so that’s what I went with. The cookies were flavorful and very colorful – without the use of any food coloring!

Blackberry Lemon White Chocolate Chip Cookies
(source)

Ingredients
1/2 cup butter, softened
1/2 cup sugar
1 egg
1/2 cup + 2 tbsp all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1 tsp ground cinnamon
juice from 1/2 lemon
1 cup blackberries, chopped
1/2 cup white chocolate chips

Directions
1. Preheat oven to 375. Line 2 baking sheets with parchment paper.

2. Cream together the butter and sugar in a stand mixer. Add the egg and beat until well combined.

3. In another bowl combine the dry ingredients: the flour, baking powder, baking soda, and salt. Whisk together. Gradually add the flour mixture to the butter mixture in the stand mixture.

4. Fold the lemon juice, blackberries, and white chocolate chips into the cookie dough.

5. Scoop 2 tbsp scoops of the cooke dough onto the baking sheet, leaving enough room between each cookie. I fit 12 cookies on each cookie sheet.

6. Bake for 11-14 minutes. Remove from oven and let cool.

* makes about 2 dozen cookies
* shared with See Ya In The Gumbo

Bacon Chocolate Chip Cookies

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Yesterday I posted about restraint and how I love to indulge, but how I need to not indulge in unhealthy things. And then today I made bacon chocolate chip cookies and ate six of them. *sigh*

Cookies are my downfall. My weakness. My kryptonite. Chocolate chip cookies make it even worse.

But I ignored my better thinking and made these bacon chocolate chip cookies for this month’s We Should Cocoa. This month’s theme is New Year, New Ingredient and is hosted at Lancashire Food. Basically, this month’s chocolate recipe was to pick an ingredient to pair with chocolate that we’ve been wanting to do, but haven’t yet.

The chocolate-bacon craze has intrigued me. About a year ago (I think) I had chocolate bacon gelato. It was delicious. But I’ve been hesitant for whatever reason of actually including bacon with my chocolate. I shouldn’t have been, but perhaps I should have made only 1/2 a batch of cookies so I wouldn’t have devoured so many.

Bacon Chocolate Chip Cookies
(source)

Ingredients
8 strips bacon
1 cup unsalted butter, room temperature
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
2 cups flour
1 cup dark chocolate chips

Directions

1. In a skillet fry up the bacon. Once it’s cooked crisp, place it on a plate covered in paper towels to let drain. Once the bacon has cooled cut it into small pieces. Set aside.

2. In the bowl of your mixer, combine the butter and sugars. Beat until creamed together. Then add the egg and vanilla and beat together.

3. Add the baking soda, baking powder, and flour to the mixing bowl. Mix together well.

4. Add the chocolate chips and bacon. Using a big spoon, mix the bacon and chocolate into the dough.

5. On a baking sheet lined with parchment paper, place 1 tbsp sized balls of the cookie dough. Leave enough room between the cookies so they can expand a little bit.

6. Bake at 350 for 11 minutes.

* makes about 2 dozen cookies
* besides We Should Cocoa, I’m sharing these cookies with Weekend Cooking

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Vanilla Chai Snickerdoodles

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On the second day of Christmas, my true love gave to me . . . a batch of vanilla chai snickerdoodle cookies!

I first saw this recipe last Christmas on Pamela’s Heavenly Treats who was participating in the cookie swap. I’m visiting my parents for the week plus trial planning plus Christmas shopping plus Christmas cookie baking. This is the opposite of a relaxing weekend.

But these cookies made for a nice dessert to a busy day.

Vanilla Chai Snickerdoodles

Ingredients
1/2 cup butter
1 cup brown sugar
1 egg
2 tsp vanilla extract
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground cardamom
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground allspice
2 tbsp granulated sugar
1 3/4 cup all-purpose flour
1/2 tbsp baking powder
1 tsp baking soda
pinch of salt

Directions

1. Preheat oven to 375.

2. Cream together the butter and sugar. Mix in the egg and vanilla.

3. In a small bowl combine all the spices. In a larger bowl combine the flour, salt, baking soda, and salt. Add half of the mixed spices to the flour. Set the remaining spices aside.

4. Slowly combine the flour to the butter mixture.

5. Combine the 2 tbsp sugar with the leftover spices.

6. Once combined, roll the dough into 1 tbsp balls. Roll each ball into the sugar/spice mixture. Place on a greased baking sheet. Press each ball down with a fork.

7. Bake for 12 minutes.

* makes 2 dozen cookies
* shared with Weekend Cooking

Ginger Cookies

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After my last post with the chocolate cookies, I realized Christmas is 12 days away. As I said in the last post, cookie season has begun. To celebrate, I’m celebrating the 12 Days of Cookies.

On the first day of Christmas my true love gave to me . . . ginger cookies!

I hope I actually keep up on this 12 days of cookies. I do sort of have a trial scheduled for next Wednesday which could entirely throw a wrench into this plan, but we shall see if the trial even goes forward. Half of me hope it does, the other half hopes it doesn’t. And the reason I hope it doesn’t has nothing to do with nerves, I swear.

But if there’s a trial my 12 days of cookies might turn into 10 days of cookies or something – but we shall see. The life of a lawyer? Haha. It’s weird to say that.

Anyway, these cookies were delightful. Or rather, they are delightful. Trust me, I haven’t eaten all 32 I got out of the dough {yet.}

Ginger Cookies
(from here)

Ingredients
1 cup brown sugar
3/4 cup butter, room temperature
1 egg
1/4 cup molasses
1/4 tsp salt
2 1/4 all-purpose flour
2 tsp baking soda
1/2 tsp ground cloves
1 tsp ground ginger
1 tsp ground cinnamon
1/2 cup sugar

Directions

1. In the bowl of a stand mixer, cream together the sugar and the butter. Then add the egg and molasses and mix together, until well combined.

2. In another bowl, mix together the salt, flour, baking soda, ground cloves, ground ginger, and ground cinnamon. Once mixed, pour the dry mixture slowly into the butter mixture, stirring until well combined.

3. Cover the bowl and put it in the refrigerator for a few hours. Watch a Christmas movie.

4. Roll the dough into 1 inch balls. Roll them in the 1/2 cup of sugar. Place the cookie dough balls on a greased baking sheet.  Gently press them down with the palm of your hand.

5. Bake for 10 minutes at 375 degrees. Allow to cool and remove from the baking sheet.

* makes about 32 cookies
* shared with #FoodieFriday & Foodie Friday