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Holly in the PNW

The girl that can't sit still!

Cookies

Mint Chocolate Delights

April 24, 2022

Mint Chocolate Delights were my new favorite cookies during the holidays. I’m posting this a little later since it’s spring time but keep them on your radar when you run across these morsels. When I tried these mint chocolate chips I fell in love with them! I found these at my local grocery outlet. They have a lot of random baking items.

Combine flour, coca, baking soda and salt in small bowl. Set aside

Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition.

Gradually beat in the flour mixture. Stir in morsels.

Drop well rounded tablespoons or use a cookie scoop onto ungreased baking sheet or use silicone mats.

Bake 10 – 12 minutes or until cookies are puffed and centers are set.

Enjoy these mint chocolate delights!!

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Mint Chocolate Delights

Course Cookies, Dessert
Cuisine American
Keyword Mint Chocolate Delights
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes

Ingredients

  • 2 cups all-purpose flour
  • 2/3 cup baking coca
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup 2 sticks butter, softened
  • 2/3 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs room temperature
  • 1 2/3 dark chocolate & mint morsels or more

Instructions

  1. Preheat oven to 325 degrees F
  2. Combine flour, coca, baking soda and salt in small bowl. Set aside
  3. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition.
  4. Gradually beat in the flour mixture.
  5. Stir in morsels.
  6. Drop well rounded tablespoons or use a cookie scoop onto ungreased baking sheet or use silicone mats.
  7. Bake 10 – 12 minutes or until cookies are puffed and centers are set.
  8. Cool on baking sheet for 2 minutes and transfer to wire racks to cool completely.
  9. Makes about 4 dozen cookies

Filed Under: Cookies, Desserts

Peanut Butter Cookies

February 26, 2022

I make these Peanut Butter Cookies probably the most out of any other cookies.  It’s crazy because I didn’t think I would ever bake with margarine until this recipe. I bake for a non-profit organization and I send baked good over seas to soldiers. I have to bake with margarine a lot since it won’t spoil like butter does. You can substitute the margarine with butter if you would like and they are both great!

  1. Preheat oven to 375 degrees F.
  2. Combine margarine, peanut butter, sugars, egg and vanilla.
  3. In a separate bowl sift together dry ingredients and add to wet mixture.
  4. Form into small balls, roll in remaining sugar and flatten with a fork creating a crisscross design.

  5. Bake 10-12 minutes

  6. Also, be careful not to over-bake. These cookies are best when they’re a little under-done.

    Enjoy my all time favorite Peanut Butter Cookies!

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Peanut Butter Cookies

Course Cookies, Dessert

Ingredients

  • 1/2 cup margarine room temperature
  • 1/2 cup peanut butter creamy
  • 1/2 cup sugar plus additional for rolling cookies in before baking
  • 1/2 cup brown sugar
  • 1 egg room temperature
  • 1/2 tsp vanilla extract pure
  • 1 1/4 cup flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 375 degrees F.
  2. Combine margarine, peanut butter, sugars, egg and vanilla.
  3. In a separate bowl sift together dry ingredients and add to wet mixture.
  4. Form into small balls, roll in remaining sugar and flatten with a fork creating a crisscross design.

  5. Bake 10-12 minutes

  6. Also, be careful not to over-bake. These cookies are best when they're a little under-done.

Recipe Notes

You can substitute butter for the margarine, but I actually prefer the margarine in this recipe.

 

 

 

Filed Under: Cookies, Desserts

Chocolate Almond Cookie Pudding Cups

February 26, 2022

These Chocolate Almond Cookie Pudding Cups are a great mini dessert if you don’t want something huge and they are even gluten free! Yay for all those gluten free people!

Start by making the almond cookie cups. You will need a mini cupcake pan.

Mix butter, sugar, brown sugar and vanilla together in large bowl. Mix in eggs until well combined. Stir in almond flour, baking soda and salt and mix well.

Scoop about a tablespoon of batter in the mini muffin pan.  I use a cookie scoop for this. Bake for 12 – 15 mins or until lightly browned.

Make the chocolate pudding per the box instructions.  I use the 3.9 oz box for this recipe.

Remove the almond cookies from oven and immediately press down the cookies with the back of a tablespoon.  Allow to cool and fill with pudding. Sprinkle with powdered sugar if desired.

Enjoy these mini Chocolate Almond Cookie Pudding Cups. They are so good! I was hesitant cause I usually don’t make gluten free stuff but I love these. Delicious so I had to share!

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Chocolate Almond Cookie Pudding Cups

Course Cookies, Dessert

Ingredients

Almond Cookie Batter

  • ½ cup butter softened
  • ¼ cup packed brown sugar
  • ¼ sugar
  • 1 tsp vanilla extract
  • 1 egg + 1 egg white
  • 2 ½ cups Almond Flour I use Baker Josef’s Blanched from Trader Joes
  • ½ tsp baking soda
  • ¼ tsp salt

Chocolate Pudding

  • Follow instructions for pudding on the back of the box. I used the 3.9 oz pudding box but had left over pudding.

Instructions

  1. Preheat oven to 350 degrees. Spray mini muffin pan with non-stick spray and set aside.
  2. Mix butter, sugar, brown sugar and vanilla together in large bowl. Mix in eggs until well combined.
  3. Stir in almond flour, baking soda and salt and mix well.
  4. Scoop about a tablespoon of batter in the mini muffin pan. I use a cookie scoop for this.
  5. Bake for 12 – 15 mins or until lightly browned.
  6. Remove from oven and immediately press down the cookies with the back of a tablespoon.
  7. Allow to cool and fill with pudding. (You will have left over pudding)

  8. Sprinkle with powdered sugar if desired.

Filed Under: Cookies, Desserts

Brookie – Peanut Butter Brownies topped with Chocolate Chip Cookies

February 19, 2022

If you have ever been to a BJ’s restaurant you know of their Brookie!  I immediately thought I need to make this but better. It’s a peanut butter chocolate brownie and chocolate chip cookie on top. Instead of regular brownies I added peanut butter. It’s all a delight!  The brownies and so goey and soft! The Peanut Butter Brownies. are also on my blog. I used this recipe and added my all time favorite chocolate chip cookie recipe. I’ll get this recipe on my blog soon enough but you can find it here for now.

Start my making the Peanut Butter Brownies (see post for step by steps instructions). Full recipe below.   Using a cookie scoop divide into 15 equal balls and add the cookie dough on top of the brownies.

Press down the cookie dough with a spoon.

Bake for about 30 minutes. Using a toothpick, test to make sure it comes out with fudgy remains on the toothpick and the top looks dry. Do not over bake them.

Let it cool completely and cut into squares.

These will be extra gooey so grab a tall glass of milk and sink your teeth into these!

ENJOY!!

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Brookie - Peanut Butter Brownies topped with Chocolate Chip Cookies

Course Dessert
Cuisine American
Keyword Brookie

Ingredients

Brownie Mixture

  • 4 oz semi-sweet chocolate coarsely chopped
  • 3/4 cup unsalted butter room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup dark brown sugar
  • 3 eggs room temperature
  • 1 tbsp vanilla extract
  • 2 tbsp unsweetened cocoa powder
  • 1 cup all-purpose flour

Peanut Butter Swirl

  • 1/2 cup peanut butter
  • 1/3 cup powdered sugar
  • 1/2 tsp vanilla
  • 2 - 3 tbsp heavy cream

Chocolate Chip Cookie

  • 2/3 cup butter softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 1 egg room tempature
  • 1 1/2 cup flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 cup chocolate chips

Instructions

Brownie Mixture

  1. Preheat the oven to 350ºF / 180ºC.
  2. Line a 9x11 pan with parchment paper and spray the sides that aren’t lined.

  3. Melt the chocolate and butter together in a large glass bowl. The best way is to use the microwave oven, stirring every 10 seconds, until the chocolate is smooth. If you prefer to use the stove you can do it over a pot of boiling water, careful the bottom doesn’t touch the water, stirring until it’s melted.
  4. Mix both sugars into the chocolate.
  5. Add the eggs, vanilla, and cocoa. Mix until well combined.
  6. Add the flour in 2 parts and mix carefully, but don’t overmix.
  7. Spread the batter into the prepared pan.

Peanut Butter Swirl

  1. In a medium bowl, mix together peanut butter, powdered sugar, vanilla and heavy cream. Make sure no lumps remain.
  2. Drop spoonfuls on top of the brownie base, then swirl lightly with a knife, making sure you leave whole chunks of peanut butter mix intact (see photo).
  3. Bake for about 30 minutes. Using a toothpick, test to make sure it comes out with fudgy remains on the toothpick and the top looks dry. Do not over bake them.

Chocolate Chip Cookie Dough

  1. In a separate bowl whisk the flour, baking soda, and salt. Set aside.

  2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium-high speed until combined and creamy, about 2 minutes. Add egg, vanilla extract, then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.

  3. Beat in the dry ingredients on low speed, then beat in the chocolate chips until combined.

  4. Using a cookie scoop divide into 15 equal balls and add the cookie dough on top of the brownies.

  5. Press down the cookie dough with a spoon.

  6. Bake for about 30 minutes. Using a toothpick, test to make sure it comes out with fudgy remains on the toothpick and the top looks dry. Do not over bake them.

  7. Let it cool completely and cut into squares.

Filed Under: Cookies, Desserts

Chocolate Chip Cookie Sandwich

January 5, 2021

What is a better way to eat chocolate chip cookies? Add homemade chocolate buttercream frosting in the middle of two cookies! Sounds amazing, right?! Well I’m right and you will thank me later! These Chocolate Chip Cookie Sandwiches are to die for.

Start by making your cookies. This chocolate chip cookie recipe is one of my two favorite recipes. Watch out for a future post with my ALL time favorite chocolate chip cookie recipe. This is the second runner up though! Just as delicious. These are so soft and chewy. Once you add the chocolate buttercream frosting it will all melt in your mouth.

In a stand mixer with paddle attachment, cream together the butter, sugar, and brown sugar until smooth. Beat in the eggs one at a time, then add in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Remove bowl from stand mixer and stir in flour and chocolate chips. Wrap dough in plastic wrap and chill for at least 1 hour, or up to overnight.

While the cookies are chilling prepare the chocolate buttercream frosting. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another tablespoon of cream if frosting is too thick.

When ready to bake cookies, preheat oven to 350°. Prepare cookie sheets with silicone mat or parchment paper. Using a cookie scoop remove dough and drop them on prepared cookie sheet. If you don’t have a cookie scoop take 1 spoonful, approximately 1 tablespoon, of dough and roll into a ball with your hands instead. Bake for about 8-10 minutes in the preheated oven, or until edges are JUST barely browning. These cookies are best when slightly under done. Super soft and chewy!

Completely cool cookies on a wire rack and add frosting in between two cookies.  I used a star tip to add the frosting or you can just spread it with a knife. Add as much frosting as you would like. Now devour!

Enjoy!!!

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Ingredients

Chocolate Chip Cookie

  • 1 cup unsalted butter softened at room temperature
  • 1/2 cup granulated sugar
  • 1 1/2 cups packed brown sugar
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 2 tsp hot water
  • 3 cups all-purpose flour
  • 1/2 tsp salt
  • 2 cups semisweet chocolate chips

Chocolate Buttercream Frosting

  • 1 cup unsalted butter softened at room temperature
  • 3 1/2 cups confectioners’ sugar
  • 1/2 cup unsweetened natural or dutch-process cocoa powder
  • 3-4 tbsp heavy cream or milk
  • 1/4 tsp salt
  • 2 tsp pure vanilla extract

Instructions

Chocolate Chip Cookies

  1. In a stand mixer with paddle attachment, cream together the butter, sugar, and brown sugar until smooth.
  2. Beat in the eggs one at a time, then add in the vanilla.
  3. Dissolve baking soda in hot water. Add to batter along with salt.
  4. Remove bowl from stand mixer and stir in flour and chocolate chips.
  5. Wrap dough in plastic wrap and chill for at least 1 hour, or up to overnight.
  6. When ready to bake, preheat oven to 350°Prepare cookie sheets with silicone mat or parchment paper.

  7. Using a cookie scoop remove dough and drop them on prepared cookie sheet. If you don't have a cookie scoop take 1 spoonful maybe a tablespoon of dough roll into a ball with your hands instead.

  8. Bake for about 8-10 minutes in the preheated oven, or until edges are JUST barely browning. These cookies are best when slightly under done. Super soft and chewy!

Chocolate Buttercream

  1. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy – about 2 minutes.

  2. Add confectioners’ sugar, cocoa powder,3 tablespoons heavy cream or milk, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another tablespoon of heavy cream or milk if frosting is too thick.

  3. Spread the frosting onto the flat side of one cookie and sandwich with the other. You can pipe the frosting or just add as much frosting as you like with a spoon. Repeat with remaining.

Filed Under: Cookies, Desserts

Circus Cookies

May 29, 2020

Circus Cookies might be a new favorite of mine! I saw that someone made cookies out of frosted animal cookies and I thought it was brilliant. Growing up as a kid I loved frosted animal cookies and every time I saw one it was devoured! I decided to try and come up with a recipe and I think I nailed this one. You will thank me after you make these!

I was walking into my neighborhood Fred Meyer and as soon as I walked in the door they had a huge display of baking items with bags of animals cookies right on top. I knew it as soon as I saw them that I needed to figure out this new cookie recipe.

I love these Circus Cookies because they are so colorful!

Make sure to buy the staple items for the Circus Cookies! White chocolate chips, Mother’s Circus Animal Cookies and sprinkles.

Using a handheld or stand mixer fitted with a paddle attachment, cream butter and oil until smooth on medium speed. Beat in sugars. Add egg and egg yolk and vanilla, then beat on medium-high speed until combined.

Beat in flour, vanilla pudding, salt, corn starch and baking powder.

Hand stir in white chocolate chips, sprinkles and broken up animal cookies.

Refrigerate for one hour.

Roll into balls about an inch in diameter and place on baking sheet. Bake for 10-12 minutes at 350 degrees. After 10 minutes check the circus cookies to see if they are done.

The cookies will be thick which is perfect for a cookie!

Kids will love these Circus Cookies since they are so bright and colorful!

Cookies inside of cookies are the best!

Enjoy!!!

 

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Circus Cookies

Course Cookies, Dessert
Cuisine American
Keyword Circus Cookies
Prep Time 20 minutes
Cook Time 10 minutes
Servings 24 cookies

Ingredients

  • 1/2 cup unsalted butter room temperature
  • 1/4 cup vegetable oil
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg plus 1 egg yolk room temperature
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1 package vanilla pudding mix 3.1 ounces
  • 1 tsp salt
  • 2 tsp corn starch
  • 1 tsp baking powder
  • 1/2 cup white chocolate chips
  • 1/2 cup sprinkles
  • 1 package frosted animal cookies 3 ounces (broken up)

Instructions

  1. Using a handheld or stand mixer fitted with a paddle attachment, cream butter and oil until smooth on medium speed. Beat in sugars. Add egg and egg yolk and vanilla, then beat on medium-high speed until combined.

  2. Beat in flour, vanilla pudding, salt, corn starch and baking powder.

  3. Hand stir in white chocolate chips, sprinkles and broken up animal cookies.

  4. Refrigerate for one hour.

  5. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper or silicone baking mats.

  6. Roll into balls about an inch in diameter and place on baking sheet. Bake for 10-12 minutes. Check after 10 minutes to see if they are done.

Filed Under: Cookies, Desserts

Number Cookie Cake

May 1, 2020

Today my blog turns 2! I can’t believe it’s been 2 years since I started my blog. It sure has been a fun and great hobby and I have been so happy to share my recipes with all of YOU! Thank you to everyone for following my blog and making my recipes. There will be many more to come!

Since we have to stay at home because of the pandemic a lot of people are cooking and baking a lot more. I know I sure have been! We are all in this together and one day things will calm down and we will be back to normal. In the meantime, we can try new recipes at home!

Let’s get started with a Number Cookie Cake. I love sugar cookies and this is the base of this number cookie cake. I could eat sugar cookies all day long!

I have a good friend that owns a cookie business so I reached out to her for her sugar cookie recipe, so you know these are going to be top notch. Soft sugar cookies are the only way to go, so I knew she would be a great resource.  She does marvelous and stunning work. It blows me away how talented she is. Her business is called M&T Sweet Treats. You can find her on Facebook and on Instagram!

Let’s get started with the cookie base. Combine butters and sugar until smooth. Add eggs one at a time and vanilla until incorporated. Mix flour, baking powder and salt. Divide the dough in half and cover with plastic wrap and chill in the refrigerator for 1 – 3 hours.

Once chilled rolled the dough onto a floured surface until desired thickness. I printed a number 2 off of Microsoft Word for a template. Cut out a number 2 (or any design you want) from the dough. Reshape the remaining dough and repeat for as many layers as you want. I did three layers for this number 2 cake.

For the frosting, combine room temperature butter, vanilla, powdered sugar and whole milk. For each one cup of powdered sugar add one tablespoon of milk. Add the vanilla when you reach the desired consistency.

On each layer decorate with frosting. Use your imagination! I used four separate tips to decorate my cookie cake. For the circles I used a large round tip. The mini flowers I used a drop flower tip, the large flowers I used a closed star tip for both.

The cookies stay soft for days after baking!

Enjoy!!!!

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Number Cookie Cake

Course Cake, Cookies, Dessert
Cuisine American
Prep Time 1 hour
Servings 12 people

Ingredients

Number Cookie Cake

  • 1 1/2 cups unsalted butter room temperature
  • 2 cups granulated sugar
  • 4 eggs room temperature
  • 1 tsp pure vanilla extract
  • 5 cups flour
  • 2 tsp baking powder
  • 1 tsp salt

Vanilla Buttercream

  • 1 cup unsalted butter room temperature
  • 4 - 5 cups confectioners' sugar
  • 4 - 5 tbsp whole milk
  • 1 tsp pure vanilla extract

Instructions

Number Cookie Cake

  1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes

  2. Add sugar and beat until smooth.

  3. Add eggs one at time and beat after each egg until smooth. Add the vanilla with the last egg.

  4. Mix in flour, baking powder and salt. Blend well until combined.

  5. Divide dough in half and wrap with plastic wrap. Chill in refrigerate for 1 - 3 hours.

  6. Roll dough onto floured surface until desired thickness.

  7. Cut out your number or design. Reshape the remaining dough and repeat for as many layers as you want. Bake one layer on their own cookie sheet.

  8. Bake layers at 350 degrees for 8 -10 minutes or until golden brown. It depends on your thickness of the cookie and it can take longer to bake.

Vanilla Buttercream

  1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes

  2. Add 1 cup of confectioners' sugar and 1 tbsp milk at a time. Beat on low speed for 30 seconds after each cup of confectioners’ sugar and tablespoon of milk is added, then increase to medium-high speed and beat for 2 full minutes after the 4th cup is added. Add up to 1 cup more confectioners’ sugar if frosting is too thin or another tablespoon of milk if frosting is too thick. Once you've reached the desired consitency, mix in the vanilla.

  3. Assemble each layer of your cookie cake and decorate as desired.

Filed Under: Cakes, Cookies

Gooey Chocolate Chip Cookies

May 15, 2019

Today is National Chocolate Chip Cookie Day! I’ve made a ton of different types of chocolate chip cookies in my day but these ones are my favorite… chewy, gooey and oh so soft! Gooey Chocolate Chip Cookies are where it’s at! Check out my other chocolate chip cookie recipes from my blog. Skillet Chocolate Chip Cookie,  Salted Chocolate Cookies & Chocolate Chip Cookie Cake.

No mixer required to make these delicious cookies. With a recipe this easy you just might find yourself making these chocolate chip cookies over and over!

I always try and make thick cookies no matter what kind I’m making. I have two tricks to try and make this happen.  First, chill the dough for a couple of hours or over night. Second, shape the cookies tall rather than wide on the cookie sheet.

To get them gooey and soft bake for 11 minutes. They will look slightly under cooked when you pull them out of the oven. Leave them on the cookie sheet for about 10 minutes, they will continue to cook before transferring them to a wire rack to cool completely.

As they are cooling on a wire rack make sure to eat one or two while they are warm, it’s the best! Don’t forget the milk to eat along with your warm gooey chocolate chip cookie!

Enjoy!!!

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Gooey Chocolate Chip Cookies

Course Cookies, Dessert
Cuisine American
Keyword Gooey Chocolate Chip Cookies
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings 36 medium size cookies

Ingredients

  • 2 1/4 cups all-purpose flour (spoon & leveled)
  • 1 1/2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter melted & slightly cooled
  • 3/4 cup packed light or dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg + 1 egg yolk at room temperature
  • 2 tsp pure vanilla extract
  • 1 cup semi-sweet chocolate chips or chocolate chunks (or more)

Instructions

Instructions

  1. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
  2. In a medium bowl, whisk the melted butter, brown sugar and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk and lastly the vanilla extract.

  3. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. Add the chocolate chips or chocolate chunks. 

  4. Cover the dough and chill in the refrigerator for 2-3 hours or overnight. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading.

  5. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
  6. Preheat oven to 325°F. Line two large baking sheets with parchment paper or silicone baking mats. 

  7. Roll the dough into balls, about 1 tablespoon of dough each. Roll the cookie dough balls to be taller rather than wide. This will allow the cookies to be on the thick side. Place 12 balls of dough onto each cookie sheet. 

  8. Bake the cookies for 11 minutes. The cookies will look under baked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.

Recipe Notes

You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with step 4.

Cookies stay fresh covered at room temperature for up to 1 week or freeze cookies up to 3 months. 

Filed Under: Cookies, Desserts

Peanut Butter Blossoms

February 13, 2019

Peanut Butter Blossoms are one of my favorite cookies. You can’t go wrong with peanut butter cookies topped with a Hersey’s kiss. I thought it would make a really cute valentine cookie so I sprinkled the cookies with red sanding sugar instead of regular sugar. Of course the original cookie recipe calls for regular sugar but this is festive for February and topped with a kiss!

Just bake all these cookies and give them away if you don’t want to eat them all yourself! It’s a great cookie to take to your office or give to your kids for Valentine’s Day at school.

So cute and festive for Valentine’s Day!

Enjoy!!

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Peanut Butter Blossoms

Course Cookies, Dessert
Cuisine American
Keyword Peanut Butter Blossoms
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 30 minutes
Servings 24 cookies

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened to room temperature
  • 3/4 cup granulated sugar divided
  • 1/2 cup packed light brown sugar
  • 1 large egg at room temperature
  • 3/4 cup creamy peanut butter
  • 1 tsp pure vanilla extract
  • 24 chocolate kiss candies unwrapped
  • optional: 1/2 cup red sanding sugar

Instructions

  1. Whisk the flour, baking soda, and salt together. Set aside.
  2. Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. On medium-high speed, beat in the brown sugar and only 1/4 cup of the granulated sugar until completely creamed and smooth, about 2 minutes. Add the egg and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla extract and mix on high until combined.

  3. Add the dry ingredients to the wet ingredients and mix on low until combined. Cover and chill the dough for at least 30 minutes in the refrigerator.

  4. Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Also, make sure there is room in your freezer because they will later need to be placed inside to prevent the chocolate kisses from melting on the warm cookies.

  5. Scoop and roll cookie dough, about 1 Tablespoon of dough each. Roll each ball in the remaining 1/2 cup of sugar. *If you want to make your cookies festive, replace the regular sugar with the red sanding sugar. Arrange on the baking sheet about 2 inches apart. Bake for 10 minutes or until the tops begin to slightly crack. Remove cookies from the oven and allow to cool for 10 minutes.

  6. Press a chocolate kiss candy into each cookie on 1 of the baking sheets until it sticks. Place the baking sheet in the freezer so the chocolate does not melt. Remove after 10 minutes in the freezer. Repeat with 2nd baking sheet of cookies.

 

 

Filed Under: Cookies, Desserts

Valentine Sugar Cookies

February 12, 2019

Yes, another Valentine Cookie post!  I had some left over cookie dough batter from the Heart Shaped Sugar Cookies I made.  I added pink butter cream frosting and made some more valentine sugar cookies. These cookies are soft, delicious, and even better topped with butter cream frosting!

I had both colors left over from the original recipe so I mixed them together to get a multicolored look for these valentine cookies. I used pink butter cream frosting to pipe the frosting on top of the cookie. You can use any tip you want, the one pictured is a star tip.

The recipe listed is the same recipe I used for the Heart Shaped Sugar Cookies, but I made some edits to make this exact multicolored cookie.

Enjoy!!!

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Valentine Sugar Cookies

Course Cookies, Dessert
Cuisine American
Keyword Valentine Sugar Cookies
Prep Time 40 minutes
Cook Time 10 minutes
Resting time 1 hour
Total Time 50 minutes
Servings 24 cookies

Ingredients

  • 1 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs at room temperature
  • 4 cups all-purpose flour sifted
  • 3/4 cup cornstarch sifted
  • 3/4 tsp kosher salt
  • 1/4 cup pink sanding sugar for bowl of pink batter
  • few drops red/pink food coloring for bowl of pink batter

Butter Cream Frosting

  • 3/4 cup unsalted butter room temperature
  • 2 - 3 cups confectioners' sugar
  • 2 - 3 tbsp heavy cream
  • 1/2 tsp pure vanilla extract

Instructions

  1. You will cut the recipe in half so please keep this in mind when you are preparing your batter. Two bowls will be required. I made the white batter first and then the pink batter to make sure I kept everything separate.
  2. Preheat oven to 350 degrees F.

  3. Remember, use half the ingredients in each bowl!

  4. In a standing mixer fitted with a paddle attachment, cream butter, granulated sugar, vanilla and egg together.
  5. Sift flour, cornstarch, salt. Mix until incorporated.
  6. In the second bowl, add a few drops of red/pink food coloring to the sugar/butter mixture. Mix until a desired color is reached. Sprinkle ¼ cup pink sanding sugar to this bowl.

  7. Transfer both batters to plastic wrap, separately.

  8. Roll each batter into a disk and chill for about 1 hour.

  9. Take some white batter and some pink batter and mix together to make a white and pink mixture. Don't mix together too much or the batter will look pink, you want some white batter showing. Roll the batter to a 1/4 inch thickness.

  10. Cut cookies with a heart shaped cutter.
  11. Place cookies on a baking sheet lined with parchment paper or silicone mat.
  12. Bake for 10 minutes and watch them closely, you don't want them to brown. Let cool on a wire rack.

Buttercream Frosting

  1. In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy - about 2 minutes.
  2. With the mixer running on low, add 2 and 1/2 cups confectioners' sugar, 2 Tablespoons heavy cream, and the vanilla extract. Increase to high speed and beat for 3 full minutes.

  3. Add 1/2 cup more confectioners' sugar if frosting is too thin; 1 more Tablespoon cream if frosting is too thick.

  4. Yields about 2.5 cups of frosting

  5. Pipe frosting using a tip of your choice onto the cooled sugar cookie.

 

 

Filed Under: Cookies, Desserts

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