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Stay at Home Cookies

So this is based of a recipe that I pulled out of a magazine years ago and had never gotten around to trying it. As we’re all in lockdown, for the most part, it’s a perfect time to give it a try. This cookie has a lot going on. I did mix it up a little, used creamy peanut butter instead of chunky and added the butterscotch chips. They’re delicious, the butterscotch really comes through and the oats add a nice bite. Be warned, they’re a little crumbly. Enjoy!

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Stay at Home Cookies

Stay at Home Cookies

  • 1 1/2 cups all-purpose flour
  • 1 tbsp. baking powder
  • 1/2 tsp kosher salt
  • 3/4 cup unsalted butter, at room temp
  • 3/4 cup peanut butter
  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 3 eggs
  • 2 tsp real vanilla extract
  • 3 cups oats
  • 1 1/2 cups chocolate chips (I use semisweet)
  • 1 1/2 cups butterscotch chips

Directions:

Preheat your oven to 350º and line 2 cookie sheets with parchment paper.

In a medium bowl whisk together the flour, baking powder, and salt.

In your stand mixer cream together the butter and sugars until light and fluffy. Beat in the peanut butter until smooth. Add in the eggs one at a time until smooth, you probably need to scrape down the sides at least once. Add in the vanilla. Turn the mixer down to low and gradually add the flour mixture until just combined. Add in the oats next and just beat until combined. With a spatula fold in the chocolate and butterscotch chips.

Drop a generous tablespoon of dough onto your cookie sheet, about 2″ apart. Back for 12-15 minutes or until you just start to see the edges turn golden brown.  Allow to cool and then devour.

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Jam Cookies with Streusel

So recently Costco had some delicious shortbread cookies with a jam and streusel topping. But they were, I thought, a little skimpy on the jam part. So I decided to recreate them. I did mix it up a little in that instead of using a shortbread cookie base I used a somewhat softer base made with cream cheese. The didn’t turn out too bad. I may try again but with the shortbread base to see how they compare. Enjoy.

 

Jam Cookies with Streusel

  • 3 sticks unsalted butter, at room temp.
  • 1 8oz package of cream cheese, at room temp.
  • 3 cups sifted all-purpose flour, divided 2 cups & 1 cup
  • 1 cup jam (I used raspberry)
  • 1/2 cup brown sugar
  • 1/4 fine kosher salt
  • Powdered sugar for dusting

Directions:

In a stand mixer beat together 2 sticks of butter and the cream cheese until smooth and fluffy. Blend in the flour. Form into a disk and wrap in plastic wrap. Chill for at least an hour.

Roll the dough out until it’s about 1/4″ thick and use a biscuit cutter to cut out the cookies. Place them on a cookie sheet that’s been lined with parchment paper. If the dough starts to get too warm chill it for 20 minutes or so.

Spread about a tbsp of jam on top of each cookie.

In a small bowl combine the remaining cup of flour, brown sugar, salt, and remaining stick of butter. It should be crumbly and about the size of large peas. Top the cookies with the streusel.

Preheat your oven to 350° and bake the cookies for about 15 minutes. The sides will start to lightly brown. Cool and eat.

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Lemon Curd Thumbprint Cookies

I came across this recipe and it interested mostly because I have lemon curd on hand frequently. If you follow this blog, you know I use it in several recipes I’ve already posted. My Limoncello Tiramisu and Limoncello Cake both use it and you’ll want to check them out if you plan on making these as that’s where you will find the recipe for my lemon curd. Or you can get store bought. They were a big hit at work. Enjoy!

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Lemon Curd Thumbprint Cookies

  • 2 sticks unsalted butter, at room temp
  • 1/2 cup sugar
  • 2 large egg yolks
  • 1 lemon, juiced and zested
  • 1/2 tsp kosher salt
  • 2 1/2 cups all-purpose flour
  • 1 cup lemon curd (see recipe links above)

Directions:

Pre-heat your oven to 350° and line 2 cookie sheets with parchment paper.

In a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Add in the egg yolks one at a time, beating again until fluffy. Add in the lemon zest and juice, should be about 2 tbsp. of juice.

In a medium bowl shift together the flour and salt. Turn the mixer to low and beat in the flour until combined. Shape the dough into balls, about 1 tbsp. of dough will do. Place on the cookie sheets at least 1″ apart. Take you thumb and push down in the middle of each ball to form a well, this is where the curd will go. Bake about 20 minutes or until the sides barely start to turn brown. Remove from the oven and fill the centers with lemon curd, it’s take less than a tsp. Return to the oven and bake for another 2 minutes. Allow to cool and then dust lightly with powdered sugar (optional).

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Chocolate Chip Cheesecake Cookies

OK so this is one of the recipes where I found it on the interwebs, tried it, didn’t like it really, but let other people eat them anyway. And much to my surprise, they loved them! Clearly my taste should not dictate everything I make. I didn’t really make any changes to it, which for me says a lot. Enjoy!

 

Chocolate Chip Cheesecake Cookies

  • 1 1/4 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 tsp baking powder
  • 1/2 stick unsalted butter, at room temp
  • 4 oz. cream cheese, at room temp
  • 1 large egg
  • 1 tbsp. milk
  • 1/2 tsp real vanilla extract
  • 1 1/4 cups powdered sugar
  • 3/4 cups mini chocolate chips (more if you want to sprinkle some on top)

Directions:

Sift together the flour, cornstarch, and baking powder in a medium bowl.

In your stand mixer, with the paddle attachment, cream together the butter and cream cheese but it’s smooth. Turn down to low; add in the egg, milk, and vanilla. Beat until smooth. Add in the powdered sugar and beat until fluffy. Add in the flour mixture and beat until just combined. Refrigerate for at least 1 hour.

Pre-heat your oven to 375° and line 2 cookie sheets with parchment paper.

Roll the dough into about 1″ balls, place them about 2″ apart, and flatten them slightly. You can use the bottom of a glass or just your hand. If you like, sprinkle a few more chips on top before you flatten them.  Bake for 10 minutes, they should just start to turn brown around the edges. Allow to cool and then eat.

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Date Cookies

The base for this recipe came from my favorite cookbook, the one my mom gave to me when she kicked me out of the house. I’ve been running through it, looking for ideas, when I came across a recipe for California Fig cookies. Sounded good to me, except I didn’t have any figs on hand. But I did have dates! So I switched it up, added some Scotch and clove. And took out the walnut or pecan halves, they were optional anyway. Now I have to say these turned out amazing! They are now one of my favorite cookies. Enjoy!

Date Cookies

  • 1 cup chopped dried dates
  • 4 tbsp. Scotch
  • 6 to 8 tbsp. water*
  • 1 cup butter, at room temp
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp real vanilla
  • 2 cups sifted flour
  • 2 tsp baking powder
  • 1/2 tsp ground cloves
  • 1/2 tsp kosher salt

Directions:

Pre-heat your oven to 375° and line 2 cookie sheets with parchment paper.

In a small pan; cook the dates, scotch, and 6 tbsp. of water until the dates are super soft and like a paste. *You may need more water for this, it depends on how dry your dates are. Allow mixture to cool completely.

In a stand mixer with the paddle attachment, cream the butter and sugars. Once it’s light and fluffy, add in the egg and vanilla. Beat until it’s light and fluffy again, you’ll probably have to scrap down the bowl.

Sift together the flour, baking soda, clove, and salt. Turn the mixer to low and slowly add in the flour mixture and beat until combined. Now stir in the dates. Drop a teaspoon full of dough onto your cookie sheets, about 2″ apart.

Bake for 12 minutes. The edges should just start to turn golden brown. Allow to cool and then eat.

 

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Cream Cheese Drop Cookies

This recipe comes from my Farmer’s Journal Country Cookbook. I didn’t do much modification to it. Add a little lemon extract and extra cream cheese, that’s about it. Enjoy!

Cream Cheese Drop Cookies

  • 3/4 cup unsalted butter, at room temp
  • 4 oz cream cheese, at room temp
  • 2 cups sifted powdered sugar, divided
  • 1 tbsp lemon juice, zest of 1 lemon
  • 1 tsp real vanilla
  • 1/2 tsp lemon extract
  • 2 cup sifted cake flour*

Directions:

On medium speed in a stand mixer, with the paddle attachment, cream the butter and cream cheese until smooth. Turn down to low and slowly add in 1 cup of powdered sugar and beat until smooth again. Combine the lemon juice, vanilla, and lemon extract. Slowly add it into the butter/cream cheese mixture. Once it’s smooth again, slowly add in the flour and lemon zest.

Of note here, cake flour is different from other types of flour and you can’t substitute. Cake flour has a lower protein content. You can make your own with all-purpose flour and either arrowroot or corn starch.

Once it’s all combined drop about a teaspoon of dough, roughly 2″ apart, on a parchment-lined cookie sheet. Bake for 25 minutes or until set. These won’t look done but they will be. You don’t want them brown. While still hot roll in the remaining powdered sugar and allow to cool.

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Red Velvet Peanut Butter Kisses

I can’t remember where I came across the recipe that these cookies are based on but they sure are delicious. I only made a few minor modifications to the original recipe. And they’re perfect for the holidays. I did experiment with the types of kisses I used and baking the cookies with the kisses already on them vs putting them on after they’re done. I found that the milk chocolate kisses worked best vs the dark chocolate ones. They melted better. Also if you bake the cookies with the kisses already on them they don’t melt and the cookies don’t puff up. Enjoy!

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Red Velvet Peanut Butter Kisses

  • 1/2 cup unsalted butter, at room temp
  • 3/4 cup creamy peanut butter
  • 1 1/3 cups sugar
  • 1 egg
  • 2 tbsp. milk
  • 2 tsp vanilla
  • 1 tsp red food coloring
  • 1/4 cup cocoa powder (I use Dutch processed)
  • 1 tsp espresso powder
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • pinch of kosher salt
  • 1/3 cup sanding sugar or sugar sprinkles
  • 1 bag Hershey’s kisses

Directions:

Pre-heat your oven to 375° and line a couple of cookie sheets with parchment paper.

Beat the butter, peanut butter, and sugar until light and fluffy. I use my stand mixer for this with the paddle attachment. Turn to low and add in the egg, milk, vanilla, and food coloring. When it’s combined turn up the mixer to medium-high and beat until light and fluffy again.

Sift together the cocoa, flour, baking soda, and salt. Turn the mixer back down to low and add in the flour mixture and beat until just combined.

Take a tablespoon or so of the dough and roll into a ball. Put the sanding sugar into a shallow dish or bowl, dip the tops of the cookie balls into the sugar and then place them on your cookie sheet with the sugar side up. Bake for 10 – 12 minutes.

Once the cookies are done press a kiss into the center of each one while still hot from the oven. The cookie will “crack” around the edges, which is what you want. Allow to cool slightly before chowing down.

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Gingerbread Cookies

Tis the season and this last weekend I got the hankering for some good old fashion gingerbread cookies. So I turned to my favorite cookbook and it didn’t disappoint me. I did modify this recipe just a tad, added some ground cloves and used butter instead of shortening. They turned out pretty darn good! Warning, this recipe makes A LOT of cookies. Enjoy!

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Gingerbread Cookies

  • 5 1/2 cups all-purpose flour
  • 1 tbsp. baking soda
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 cup butter, at room temp
  • 1 cup sugar
  • 1 egg, beaten
  • 1/2 tsp vanilla
  • 1 cup dark molasses, I use blackstrap
  • 1/2 cup espresso
  • powdered sugar for dusting (optional)

Directions:

Preheat your oven to 400°. Line a couple of cookie sheets with parchment paper.

Sift together the flour, baking soda, baking powder, salt, and spices.

In a stand mixer, cream together the sugar and butter until light and fluffy. Add in the egg and vanilla and beat until smooth. Add in the molasses and coffee. Add in the flour and beat until mixed well. Wrap in plastic wrap and chill for at least 1 hour.

On a lightly floured board, roll out the dough until about 1/4″ thick. Cut out the cookies with a cookies cutter. I used a 2″ round but you can use whatever you like. Bake for 8 minutes. Dust with powdered sugar and eat.

As this recipe makes a lot of cookies, make sure to put the dough back in the refrigerator between batched to keep it chilled.

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Mexican Chocolate Sandwich Cookies

Since I found the simple Instant Pot recipe for making Dulce de Leche I’ve been on the hunt for recipes to use it in. I came across this one and it sounded tasty. The cookies are similar to the Mexican cookie recipe I’ve posted before. Only that recipe is a shortbread type cookie and this is more of a traditional cookie. I added a sprinkle of sea salt on top where the original recipe called for sugar. I prefer that salty vs sweet vibe. Enjoy!

Mexican Chocolate Sandwich Cookies

  • 1 cup all-purpose flour
  • 1/2 cup Dutch processed cocoa powder
  • 1/2 tsp kosher salt
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp chipotle powder
  • 1 stick unsalted butter, at room temp
  • 1 1/2 cups sugar
  • 2 large eggs, at room temp
  • 1 tsp vanilla extract
  • Flake sea salt
  • Dulce de Leche (see my previous recipe)

Directions:

Preheat your oven to 325° and line 2 cookie sheets with parchment paper.

In a medium bowl shift together the flour, cocoa powder, salt, baking soda, cinnamon, and chipotle .

Using a stand mixer, cream together the butter and sugar on medium speed until light and fluffy. Add in the eggs one at a time and beat until well blended. Add in the vanilla. Turn the speed down to low and slowly add in the flour and beat until combined.

Use a small ice-cream scoop or a tablespoon to measure out the dough and space at least 2 inches apart on the cookie sheet.  Sprinkle with the flake sea salt. Bake for 15 minutes, the tops should show some crackling. Cool completely.

Spread a heaping tablespoon of the Dulce on one cookie and top with another, making a sandwich.

 

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Maple Shortbread Cookies

It’s definitely fall here in Seattle. It’s cooler, rainy, the leaves are changing color, and it’s getting dark earlier. Therefore it’s been inspiring me to make fall like things. Such as the Bourbon pumpkin cake I posted earlier and the soon to be posted pumpkin bars, which to be honest are almost the same as the cake only without the Bourbon. And this recipe. Apparently there are Canadian cookies similar to this that I’ve never had. I’ve upped this slightly by added a Bourbon maple frosting to it, which I used some Bourbon barrel aged maple syrup and some Bourbon. I’ve got to use up that Bourbon somehow (other than drinking it)! These cookies are pretty delicate and crumbly because of all the butter so be warned. I may try modifying it in the future to see if I can cut down on this. Enjoy!

Maple Shortbread Cookies

Cookies

  • 2 sticks of unsalted butter, at room temp
  • 1/4 cup sugar
  • 3 tbsp. cornstarch
  • 1 tsp maple flavoring
  • 1 3/4 cups all-purpose flour

Glaze

  • 1 cup powdered sugar
  • 1/3 cup maple syrup
  • 2 tbsp. Bourbon

Directions:

I used a food processor but you can use a bowl and beater. Combine the butter, sugar, and cornstarch. Add in the maple flavoring. Gradually add in the flour and combine until smooth. Roll out into a lightly floured board and shape into a log, I make mine somewhat rectangle as that’s how I like my cookies. Note: You could make this into a disk and roll out to use a cookie cutter after it chills if you wanted. You’d need to re-refrigerate the dough again if you wanted to roll it out again after making the cut outs with the cookie cutter. Refrigerate for at least 1 hour. Cut into 1/4 in slices if not using a cookie cutter.

Pre-heat your oven to 325°. Line a cookie sheet with parchment paper and arrange the cookie 1″ apart from each other. Bake for 25 minutes or until the edges a light brown. Cool.

In a small bowl beat together the powdered sugar, maple syrup, and Bourbon. Spread over the cookies and let set until the glaze dries. Eat.