Soft Molasses Cookies

I love these cookies​. I don’t know how to say it more emphatically than that. When I was pregnant with my first son I gorged myself ​on them. I had​ no willpower. As in, I could eat every single cookie by myself.  I had no shame! I have since come to realize pregnancy was not the only reason I have no willpower; I will ​still ​eat these nonstop if they are in my presence!  

In fact, this is the recipe that inspired (and began) my annual ​Christmas card recipe for family and friends. I have used this cookie for cookie exchanges, for parties, for dropping off at a friend’s,  and of course to enjoy at home.   ​

These are ​a flawless, soft, warm​ balance of spice and sweet. Even people that say they don’t like molasses or ginger love these cookies.

​It’s a perfect cookie for fall. It’s a perfect cookie for holidays. It. Is. The​. Perfect. Cookie​! ~Kathy

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Ingredients:

1/2 c. butter or margarine, softened

1/2 c. shortening

1 1/2 c. sugar

1/2 c. molasses

2 eggs, lightly beaten

4 c. flour

1/2 tsp salt

2-1/4 tsp baking soda

2-1/4 tsp ground ginger

1-1/2 tsp ground cloves

1-1/2 tsp ground cinnamon

Instructions:

Preheat oven to 350° F.

In a large mixing bowl, cream together butter, shortening and sugar until light-colored and fluffy. Beat in molasses and eggs; set mixture aside.

In another large bowl, combine flour, salt, baking soda, ginger, cloves and cinnamon. Blend thoroughly with wire whisk. Gradually mix flour mixture into creamed ingredients until dough is blended and smooth.

Roll dough into 1½ inch balls. Roll cookies in sugar; place on greased or parchment paper lined baking sheet.

Bake for 11 minutes. Do not overbake. Cool on wire rack.  

Store in tightly covered container to maintain softness.  

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Butterfinger Cookies

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Making homemade cookies can be a twice weekly occurrence at my house.  School lunches and (multiple) after school snacks can cause a batch of cookies to disappear within 24 hours.  Let’s not even talk about how many two teenage boys can eat in one sitting!  Since I do get tired of the classic chocolate chip (Yes, I eat my share of the cookies, too!) these are a fun twist on classic cookies that your family will enjoy.  Just be sure to hide a few for yourself.

~ Tracy

 

Ingredients:

1 c. (2 sticks) butter or margarine, softened

1 c. granulated sugar

1 c. packed light brown sugar

1 tsp. pure vanilla extract

½ tsp. salt

3 eggs

3 ½ c. all-purpose flour

2 tsp. baking soda

2 tsp. cream of tartar

10 oz. (1 package) Butterfinger baking bits

Instructions:

Preheat oven to 350.

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

In a large mixing bowl, cream together butter, granulated sugar, brown sugar, and vanilla.

Add eggs one at a time, mixing after each.

Gradually mix dry ingredients into butter mixture.

Stir in Butterfinger bits.

Drop by heaping teaspoons full onto parchment lined cookie sheet.

Bake 10-11 minutes, or until lightly golden brown.

Brookies

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I have a confession.  I am kind of a dessert snob.  Now let me clarify what that means… I am not a snob when it comes to eating desserts. I will eat any and all desserts. (With the exception of minced meat.  Sorry minced meat, you and I cannot be friends.  Ever.  No offense to the minced meat lovers in the world -I know there are some out there.)  Ultimately what it boils down to is that I will only make desserts that I really like.  I like a lot of desserts!  Lots!  Many!  All kinds!  You get the picture.  And I like to make desserts as often as I can.  Unfortunately my waistline suffers.  That’s a blog post for another time.  Oh well.

Anywho, on occasion, I need/love a dessert that’s quick and easy to throw together but extremely tasty.  Sometimes, something just a little different.  What could BE (reference Chandler Bing here) more awesome than a brownie and chocolate chip cookies combined?  I’m glad you asked!  A semi homemade version that won’t let ya down!  You will not miss any of the extra effort that you would have to put into making all the batters yourself.  I promise!  Give this a whirl.  You will thank yourself!  I will not judge if you hide in a closet and devour the whole pan.  I feel your pain!  😉

~ Kathy

 

Ingredients:

1 box chocolate cake mix

1 stick of butter, melted

1 egg

Pinch of salt

½ tsp. vanilla

1/3 c. chocolate chips

1 pkg. refrigerated Tollhouse mini chocolate chip cookies (you will only need 14 from the package)

Instructions:

Preheat oven to 350˚F.  Spray a 9×13 cake pan with non-stick spray and set aside.

Melt butter and pour into a large mixing bowl.  Add cake mix, egg, salt and vanilla.  Combine well.  Mix in chocolate chips.  Spread mixture evenly into the bottom of cake pan.

Remove one and a half rows of chocolate chip cookie dough (14 Mini cookies).  Randomly spread them out over cake mixture, placing them whole, broken pieces, etc.

(Use the remainder for more Brookies or bake them for good old chocolate chip cookies).

Bake for 22-25 minutes, or until a toothpick inserted in center of cake comes out clean.

Chocolate Chip Skillet Cookie

SkilletCookie

Posted by Erin

Here’s a fun fact about me:  I love to bake but I have no self-control around really good homemade desserts.  Like, NONE.  I’ll nibble and take a bite here and there throughout the day and, before I know it, I’ve eaten the majority of the pan of brownies or half a pie.  It’s why I’ve been in Weight Watchers going on 17 years!  I recognize my own weaknesses so I’ve learned to make portion controlled desserts.  My favorite is this skillet cookie.  On a night when I need something rich, warm, and decadent but don’t want a pan of desserts sitting around all weekend to tempt me, I make this cookie.  It’s big enough for my husband and me to share but, I’m not going to lie, I usually eat it all by myself with a scoop of vanilla ice cream on top.  So, go ahead and make one for you and one for your husband.  Wait until your kids go to bed and that will save you from having to share.  Ha!  Oh, don’t act like you haven’t done it.  😉

I always make this cookie in small cast iron skillets that I got one year for Christmas.  They were part of a little skillet brownie kit.  That mix’s brownies were BLECH (if you haven’t tried our family brownie recipe, you really need to do that for yourself), but the skillets are awesome so if you see any of those sets around the after-Christmas sales this year, grab a few!  If you don’t happen to have a cast iron skillet yet, you can just make these in a regular baking pan too.

 

Ingredients:

2 T. butter (I always use real butter for baking.)

2 T. firmly packed brown sugar

1 T. granulated sugar

Pinch of salt

¼ tsp. pure vanilla extract

1 egg yolk

¼ c. all-purpose flour

¼ tsp. baking soda

¼ c. semi-sweet chocolate chips

¼ c. roughly chopped pecans, optional (but SO good – I usually add extra!)

Non-stick cooking spray

Instructions:

Preheat oven to 350° F.  Spray a 7″ or larger skillet/pan lightly with non-stick cooking spray; set aside.  In a microwave safe bowl, microwave the butter in 10 second increments until it’s soft and just beginning to melt.  Blend softened butter, brown sugar, granulated sugar, salt, and vanilla together with a spoon.  Add the egg yolk and stir until it’s well blended.  Add flour and baking soda and stir again until combined.  Lastly, stir in chocolate chips (and pecans, if desired).  Heap the dough into the center of skillet/pan and flatten slightly.  No need to spread it to the edge; it will spread as it cooks.  Bake for 10 -12 minutes, or until the edges are lightly browned.  Remove from the oven and let it cool slightly.  Do me a favor and wait until it’s not scalding hot before you dig in.  It will be the longest few minutes of your life.  Top it with ice cream, and eat it straight from the pan!

Grown-Up Peanut Butter Cookie

Posted by Kathy

I have always loved a classic peanut butter cookie. But these Grown-Up Peanut Butter Cookies will take you over the edge!  Since they are frosted (twice!), they have a few more steps than the traditional cookie, but they are worth the extra time to try the next-level version of this classic. They are very similar to a cookie found at a bakery in Utah. Soft and cakey, you may never be able to go back to the old-school peanut butter cookie once you’ve tried them!

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 Cookie Ingredients:

1 c. butter, softened

1 c. brown sugar

1c. sugar

1 tsp. salt

½ tsp. baking powder

½ tsp. baking soda

1 tsp. vanilla

2 eggs

3 ¼ c cake flour*

1 bag (12 oz.) Reese’s Peanut Butter Chips – no substitutions

Cookie Instructions:

Preheat oven to 350˚

Cream together butter, sugars, salt, baking soda and baking powder. Add vanilla and eggs. Mix well. Add flour and peanut butter chips. Mix just until the flour is incorporated. Scoop into 2” balls and place onto a parchment paper-lined cookie sheet about 4 inches apart (about 8 cookies per sheet). Bake for about 12 minutes, just until set.

Peanut Butter Frosting Ingredients:

¼ c. butter, softened

1 ½ c. powdered sugar

heaping 1/4 c. smooth peanut butter (not natural)

Pinch of salt

¼ tsp vanilla

Milk to thin (whole milk is preferable)

PB Frosting Instructions:

Cream together butter and powdered sugar. Add peanut butter, salt and vanilla and beat until smooth. Add milk a tablespoon at a time just until smooth, creamy, and spreadable.

Chocolate Frosting Ingredients:

½ c. butter, softened

2 ½ c. powdered sugar

heaping ¼ c. unsweetened cocoa

Pinch of salt

1 ½ tsp. vanilla

Milk to thin

Chocolate Frosting Instructions:

Cream butter and powdered sugar. Add cocoa, salt, and vanilla. Add milk one tablespoon at a time until smooth and spreadable. If needed, add additional powdered sugar or cocoa to obtain preferred flavor.

Once cookies are completely cooled, frost.  No worries about whether you start with the peanut butter or the chocolate frosting; it’s just important to have both on each cookie.

* If you don’t have cake flour, place 2 tablespoons of cornstarch in a 1 cup measuring cup. Fill with all-purpose flour. Pour into medium bowl. Do this three times, then add additional ¼ cup all-purpose flour. Whisk gently to combine. Add, as called for, into recipe above.

 

 

Chewy Chocolate Cookies

ChocolateCookie

Homemade cookies were a staple in our house growing up and this was one of our favorites. This chocolate cookie was often included in the multi-cookie baking afternoons when we were younger (yes, there was more than one day we couldn’t decide what cookie to make, so we made a variety!!). It is the perfect balance of buttery, chocolaty goodness.  There is nothing fussy about this cookie, but it couldn’t be more perfect in our opinions.  Quick and easy to mix up, you will want make these today!!

Ingredients:

1 c. plus 2 T. butter, softened

2 c. sugar

2 eggs

2 tsp vanilla

2 c. all-purpose flour

¾ c. cocoa (we recommend Hershey’s)

1 tsp baking soda

1 tsp salt

Instructions:

Preheat oven to 350˚

Combine butter, sugar, eggs and vanilla in a large bowl.

In a separate bowl, combine dry ingredients.

Mix until combined.

Scoop by teaspoonful or small cookie scoop onto cookie sheets.

Bake for 9 minutes.

Cool for 2 minutes on pan then transfer to cooling rack.

Do not over bake!