Tag Archive: Cookies


Peanut Butter Cookies

Peanut Butter Cookies from One of the Best Bakers in America

Peanut Butter Cookies
Yield: Five dozen small cookies

I like to keep these around as small bites, good for eating on their own or for sandwiching with very dark chocolate ganache or tart concentrated berry or apricot jam. 

155 g/1 cup peanuts
155 g/1 1⁄3 cups oat flour
½ t baking powder
1 t salt
57 g/1/4 cup unsalted butter, at room temperature
100 g/1/2 cup sugar
128 g/1/2 cup good-quality smooth natural peanut butter
1 t vanilla extract

Preheat the oven to 350°F/180°C. Spread the peanuts in a single layer on a baking sheet and toast until golden brown, 5 to 7 minutes. Remove from the oven and let cool completely.

In the bowl of a food processor, pulse the peanuts and flour together until very finely ground. Transfer to a bowl and whisk in the baking powder and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium high speed until well combined and beginning to gain volume, about 2 minutes.

Add the peanut butter and beat to combine on medium speed, scraping down the sides of the bowl as needed. Reduce the mixer speed to low and add the vanilla.

With the mixer speed on low, add the flour-nut mixture and mix until just combined.

Roll the dough into walnut-size balls, and transfer them to two parchment-lined baking sheets, spacing them 1 in/2.5 cm apart. Bake for 15 to 18 minutes, rotating the baking sheets midway through baking, until the edges of the cookies are golden.

Remove the baking sheets from the oven and let the cookies cool completely. Repeat with the remaining dough. The cookies will keep for up to 3 days in an airtight container.

Sesame variation: Replace the peanuts with 147 g/2⁄3 cup sesame seeds, the oat flour with 147 g/1 cup wholegrain Kamut flour, the peanut butter with 128 g/1/2cup tahini. Reduce the salt by half and proceed as directed.

Advertisements

Image

 

Cinnamon Dark Brown Sugar Cookies

1 cup coconut oil, softened

(softened to the consistency of soft butter; not rock hard and not runny or melted, see below)

2 cup dark brown sugar, packed
2 large egg
4 tablespoons vanilla extract (yes tablespoons, not teaspoons), or to taste

1 tablespoon unsulphered mild to medium molasses

(use very dark or Blackstrap at your own risk because its very pungent and bitter for baking)

3 1/4 cup all-purpose flour

4 teaspoons corn starch

2 teaspoon baking soda

1/2 teaspoon salt, optional and to taste

2 tsp. cinnamon

2 tsp. instant espresso powder

1/4 cup cocoa

1/2 bag dark chocolate chips

  1. To the bowl of a stand mixer fitted with the paddle attachment, combine coconut oil, egg, sugar and beat on medium-high speed to cream until light and fluffy, 4 to 5 minutes. Note – Coconut oil should be the consistency of soft butter like you’d use to cream with sugar and eggs in traditional cookies. I found that just scraping the coconut oil out of its container softened it enough to get to a soft consistency.
  2. Stop, scrape down the sides of the bowl, add the vanilla, molasses, and beat to incorporate, 1 to 2 minutes. Add the flour, corn starch, baking soda, cinnamon, espresso powder, cocoa, dark chocolate chips and the salt, and mix until just combined, about 1 minute.
  3. Using a medium cookie scoop, form mounds that are 2 heaping tablespoons in size; or divide dough into approximately 15 to 16 equal-sized pieces. Place dough mounds on a large plate, and slightly flatten each mound. Very important to get the dough mounds in the exact shape you want to bake them in because after chilling, flattening or re-shaping them is very difficult. Cover with plastic wrap, and refrigerate for at least 2 hours; up to 5 days. Do not bake these cookies with dough that has not been properly chilled because they will spread.
  4. Preheat oven to 350°F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. Place dough on baking sheet, spaced at least 2 inches apart; I bake a maximum of 8 per sheet. Bake for 8 to 10 minutes, or until tops have just set, even if slightly undercooked, pale, and glossy in the center. They firm up as they cool, but with my oven I still cooked them 10 minutes.
  5. Allow cookies to cool on the baking sheet for 5 to 10 minutes before moving. Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

NOTE: My baking is very entertaining anymore.  Today I wanted to try this in a bar form, baked in a 15 x 11 Jelly Roll pan.  First I doubled it and then squished a little more than half into the greased jelly roll pan.  I’m baking it at 375 degrees for 25-30 minutes.  I also forgot to add the cocoa powder and I was out of the Instant Espresso powder.  I didn’t want to use instant coffee as the crystals are larger and I wasn’t sure what they would do when baked.  Espresso powder really is a LOVELY ingredient to keep on hand.  I throw some in every chocolate dessert I make, as it makes the chocolate flavor divine!  So go with the flavors you like.

photo 2 photo 1

YES….I love the ease of making a big pan of cookie bars instead of individual cookies and this recipe worked GREAT this way.  They are still soft, but cut into bars nicely.

 

Mexican Hot Chocolate Cookies

Bakerella Mexican Hot Chocolate Cookies
I saw these online and it took me to a magazine site so I decided to copy it over here in case it disappeared off of the People Magazine site.   I LOVE anything with the Mexican chocolate flavor, so I can’t wait to try these.

Mexican Hot Chocolate Cookies (Bakerella)

Makes 32

1½ cups all purpose flour
½ cup unsweetened cocoa powder  (I will use dark cocoa)
¾ tsp. baking soda
½ tsp. sea salt
4 tsp. cinnamon
¼ tsp. cayenne pepper
½ cup unsalted butter
1½ cups sugar
⅓ cup chocolate hazelnut spread
2 eggs
2 tsp. Mexican vanilla extract or regular vanilla
10 oz. bittersweet chocolate chips (I will use Dark Chocolate chips)

1. Preheat oven to 350 degrees and line baking sheets with parchment paper.

2. In a medium bowl, sift flour, cocoa, baking soda, salt, cinnamon and cayenne using a wire whisk. Set aside.

3. Using a mixer, cream butter, sugar and hazelnut spread until light and fluffy, about two minutes.

4. Add eggs and vanilla and mix until combined. Add flour mixture in two additions, with the mixer on low until just combined.  Stir in chocolate chips.

5. Scoop cookie dough onto prepared baking sheet and bake for 10 minutes. Cool and enjoy!

Cocoa Oatmeal Cookies

Image

Yeah, not so much in the presentation department, but they are tasty.  I needed to take the picture and get going

so these aren’t plated well but they are beauties and SO SOFT.  It was time to bake

up a sweet treat for my 95 year old mother in law.  So I started with a basic oatmeal cookie and just started adding

things and making it my own.

 Cocoa Oatmeal Cookies

  1 cup butter, softened          1 cup packed brown sugar          1/2 cup white sugar

2 eggs                                        1 Tsp. vanilla extract                    1 tsp. cinnamon

1 1/2 cup flour                        1/3 unsweetened cocoa powder         1 tsp. baking soda

1/2 tsp. sea salt                   1 cup plumped raisins                         3 cups rolled oats

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Put the 1 cup of raisins in a large microwave proof measuring cup or bowl.  Cover with water and microwave for about 3 minutes.  Let sit in hot water while mixing up the cookies then DRAIN and stir in plumped raisins last. 
  3. Beat butter or margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, cocoa powder, baking soda, cinnamon and salt; mix well.  Stir in oats and plumped DRAINED raisins, mix well.
  4. Divide up and roll into logs and place in freezer to stiffen up a bit or place in fridge for a few hours or over night….this helps cookies not spread too much when made with butter.

Image

Raisins sitting in boiled water for a few minutes to plump…batter ready for them to be added.

  1. Drop dough by rounded tablespoonfuls or slice off of rolled up log and place onto ungreased cookie sheets. Bake 10 to 12 minutes, until cookies are almost set. Do not overbake. Cool 1 minute on cookies sheets, then move to wire racks. Cool – store tightly covered.

note: after being in the freezer for under an hour my cookies took about 12 minutes to bake.

 Image They are wonderfully soft while still warm from the oven.  After some storage, being sealed up we will see how soft they stay.  I can always add a piece of bread to soften them before delivering them to my 95 year old mother in law.  I wonder what it would taste like to add a bit of cayenne to make them a Mexican version cookie.  Hmmmm….sounds worth trying to me.

 

I easily concede that I can be a touch lazy.  So when I saw this cookie I fell hard for it.  Its not like thumbprint cookies are THAT HARD…but heavens, this is a brilliant idea and I think just as gorgeous.  I always have a dilemma trying to decide what flavor jam to use.  I also LOVE that there is almond paste in these cookies…..LOVE THAT FLAVOR.  I can hardly wait for a cup of coffee with these.

Jamaretti Cookies

2 1/4 cups flour (spooned and leveled), plus more for work surface
1 teaspoon baking powder
1/2 teaspoon fine salt
1/2 teaspoon ground cinnamon
1/2 cup almond paste
3/4 cup sugar
1 stick unsalted butter, room temperature
2 large eggs
1/2 cup jam (apricot, blackberry, or raspberry)
1 cup confectioners’ sugar
4 teaspoons whole milk

1. Whisk together flour, baking powder, salt, and cinnamon. In a food processor, pulse almond paste and sugar until smooth. Add butter and eggs and blend until smooth. Add flour mixture and pulse until dough forms. Divide into 4 equal pieces, wrap in plastic, and chill 30 minutes.

2. Preheat oven to 350 degrees. On a lightly floured surface roll each piece into a 10-inch log. Transfer logs to two parchment-lined baking sheets and flatten to about 2 inches across. Bake until just dry, 12 to 15 minutes.

3. Remove from oven; with the handle of a wooden spoon, make a trench down each log. Spread 2 tablespoons jam into each trench. Bake until golden brown, 8 to 10 minutes more. Let cool on sheets on wire racks.
4. Whisk together confectioners’ sugar and milk until smooth. Drizzle glaze over logs. Let glaze harden, 20 minutes. With a serrated knife, cut logs on the diagonal into 1-inch slices. (Store in airtight containers, up to 1 week.)