Peanut Butter Sandwich Cookies

Growing up I loved Nutter Butter cookies. So instead of tracking them down and buying a box, I decided to see if I could create my own version. Enjoy!

img_2122.jpg

Peanut Butter Sandwich Cookies

  • 1 1/2 cups creamy peanut butter (divided, 1 cup & 1/2 cup) at room temp
  • 1 stick unsalted butter plus 2 Tbsp
  • 2 tsp pure vanilla extract (divided in half)
  • 1 1/4 cups all purpose flour
  • 1 cup powdered sugar (divided, 2/3 cup & 1/3 cup)
  • 1/2 tsp kosher salt
  • 3/4 cup light brown sugar

Directions

Using a mixer, I like my kitchenaid stand mixer, cream 1 stick of butter and 1/2 cup peanut butter until smooth and well combined. Beat in 1 tsp vanilla.

Whisk the flour, 1/3 cup powdered sugar and salt together. Mix with the butter mixture until the dough comes together and is no longer crumbly. If it’s too dry add another tbsp of room temp butter.

Dump out onto a board and shape it into a rectangular log. Wrap in plastic wrap and refrigerate for at least an hour.

Pre-heat your oven to 350 and line a cookie sheet with parchment paper. Cut the dough into 1/4″ slices. Place on the cookie sheet 1/2″ apart, they don’t spread. Bake for 25 minutes.

In a small bowl, beat 1 cup peanut butter and 2 tbsp butter until smooth and creamy. Mix in 2/3 cup powdered sugar, brown sugar and vanilla.

Once the cookies have cooled. Take a teaspoon or so of the peanut butter filling and sandwich it between 2 cookies.

Soft Molasses Cookies

I got this recipe from that cookbook that my Mom gave to me when I got my first apartment. I modified it just a little bit and think they are delicious. One of the things I like about them is that they don’t overwhelm with a heavy molasses flavor. Instead it’s light and subtle.  Enjoy!

IMG_2062

Soft Molasses Cookies

  • 1 sticks unsalted butter
  • 1 cup sugar
  • 1 large egg
  • 1 cup dark molasses
  • 4 3/4 cups sifted flour
  • 3 Tsp baking soda
  • 1/2 Tsp kosher salt
  • 1 Tsp espresso powder
  • 2 Tsp ground cinnamon
  • 1 Tsp ground ginger
  • 1/2 Tsp ground cloves
  • 3/4 cup milk

Directions

Beat the butter and sugar until light and fluffy. I like to use my Kitchenaid stand mixer with the paddle attachment. Add the egg and beat until smooth. Add the molasses and beat again until smooth.

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

Alternating, add the flour and milk to the butter mixture until completely incorporated.

Heat your oven to 375 degrees. Drop a tablespoon of dough on a parchment lined cookie sheet about 2″ apart. Bake for 15 minutes.

S’more Sandwich Cookies

Ok the s’more cookie recipe that I’ve been working on has gotten under my skin. The first try was pretty good but the graham cookies were a little dry. So I have it another go and it turned out pretty good. Recently I was talking to a co-worker about cookies and she gave me a great idea for a new twist on this cookie. So instead of putting chocolate ON the graham cookie and then the marshmallow I decided to make a chocolate cookie and sandwich marshmallow fluff in-between. And to add another twist, I made the fluff bourbon flavored. I think they turned out pretty good. Enjoy!

IMG_2016

Graham cookie

  • 2 cups graham or whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup dark brown sugar
  • 3/4 Tsp baking powder
  • 1/2 Tsp baking soda
  • 1/2 Tsp kosher salt
  • 1/2 Tsp ground cinnamon
  • 1 1/2 sticks unsalted butter, cut into 1/4″ cubes
  • 2 1/4 oz molasses
  • 1 1/2 oz milk
  • 1/2 Tsp pure vanilla extract

Directions

In a food processor combine the flours, sugar, baking powder and baking soda. Pulse a couple of times to combine. Add the butter and pulse until it starts to look like cornmeal. Add the molasses, mild and vanilla and process until the dough starts to form a ball, about a minute.

Poor out onto a board and shape into a long rectangle about 2″ x 2″. Wrap in plastic wrap and chill for at least an hour, longer is better.

Once chilled, pre-heat your oven to 350 degrees. Cut the log into 1/4″ squares and place on a cookie sheet lined with parchment paper. Bake for 25 minutes.

Chocolate Shortbread cookie

  • 1 ¾ cups unbleached all-purpose flour
  • ½ cup almond flour
  • 2 ½ sticks unsalted butter, at room temp
  • 1 tsp vanilla
  • 1 cup packed brown sugar
  • ½ cup cocoa powder
  • 1 tsp espresso powder
  • ½ cup mini semisweet chocolate chips (or grated chocolate)

Directions

Line 2 cookie sheets with parchment.

In the bowl of a stand mixer fitted with the paddle attachment cream the butter and brown sugar at medium speed until smooth. Add vanilla and beat for another 1-2 minutes.

Whisk the flours together in a medium bowl with the cocoa and espresso. Add to the butter mixture and mix until smooth. Add chocolate chips and mix until just combined.

Dump the dough onto a piece of plastic wrap and shape into a long log about 2” wide & high. Refrigerate for at least an hour, longer is better.

Preheat the oven to 350°. Cut the cookie log into about ¼” slices and space evenly on the cookie sheet. They do not spread much, only a little so leave about 1/2 inch between. Bake for 25 minutes.

Bourbon Marshmallow Fluff

  • 1 package Knox unflavored gelatin
  • 1/2 cup bourbon + 1 Tbsp
  • 1/2 cup cold water
  • 2 cups sugar
  • 1/2 cup light corn syrup
  • 1/4 Tsp kosher salt
  • 2 large egg whites

Directions

In a stand mixer sprinkle the gelatin into the 1/2 cup cold water.

In a heavy pot combine the sugar, 1/2 cup bourbon, syrup and salt. Heat over low heat and whisk until the sugar has dissolved, about 5 minutes. Once the sugar has dissolved, turn up the heat to medium-high and bring to a boil. continue to boil until the mixture comes to 240 degrees. A candy thermometer really comes in handy here. Once it hits 240 remove it from the heat and slowly and carefully pout into the gelatin mixture. Using the whisk attachment beat hard for about 10 minutes. It’ll start to double in bulk and become white and fluffy. Meanwhile beat the egg whites until they form stiff peaks. Add the tbsp of bourbon until stiff again. Add to the sugar/gelatin mixture and stir to combine. Chill for about 30 minutes.

Assemble the cookie

This is pretty easy. Take a tablespoon of marshmallow fluff and sandwich it between a graham cookie and a chocolate cookie.

 

 

Lavender Shortbread Cookies

This recipe is based on one from the Barefoot Contessa. I don’t remember what inspired me to bump it up a notch by adding lavender but I’m so glad I did. It really makes a good cookie a great cookie.

IMG_2014.JPG

Lavender Shortbread Cookie

  • 3 sticks of unsalted butter at room temperature
  • 1 cup sugar
  • 1 Tsp real vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1/4 Tsp kosher salt
  • 2 Tbsp lavender
  • 10 to 12 oz semisweet chocolate, chips or chopped

Directions

In a stand mixer, I like my KitchenAid Stand Mixer, cream the butter and sugar together until light and fluffy. Add in the vanilla and combine until mixed.

In a medium bowl shift together the flour, lavender and salt. Slowly mix in with the butter/sugar mixture until it just comes together. Dump onto a slightly floured board and shape into a long rectangle, about 2″ x 2″. Wrap and plastic wrap and refrigerate for at least 30 minutes, longer is better.

Preheat an oven to 350 degrees. Line a cookie sheet with parchment paper. Cut the cookie log into slices about 1/4″ and place on the sheet with about 1/2″ between them, they don’t spread much. Bake for 25 minutes or until lightly brown around the edges. Cool.

Put the chocolate in a microwave proof bowl. Nuke for 15 seconds at a time, pausing about a minute in between, and stirring after the 3rd nuke. This will slowly temper the chocolate. Once it’s melted and smooth, use a small spatula to cover 1/2 the cookie. Allow to set, about 30 minutes.

Nutella Caramel Cookies

So what’s a guy to do on a snow day? Why make cookies of course! I’ve modified this recipe only slightly from the original and it’s oh so delicious! I like to use caramels from Trader Joe’s, Fleur De Sel Caramels. I love the sea salt and they’re “harder” than most caramels. This makes them better for melting in the oven. Enjoy!

IMG_1993

Nutella Caramel Cookies

  • 2 1/2 cups all purpose flour
  • 1/2 cup unsweetened cocoa, I like dutch processed
  • 1 Tsp baking soda
  • 1/2 Tsp kosher salt
  • 1 cup sugar
  • 3/4 cup firmly packed brown sugar
  • 1 cup unsalted butter at room temp
  • 1/2 cup Nutella
  • 1/3 cup melted semi-sweet chocolate
  • 2 eggs
  • 2 Tsp vanilla
  • 36-40 caramels, frozen

Directions

If you are using the Trader Joe’s caramel unwrap them, cut them in half, and freeze. Any other types, you basically want caramels that are about 1/4″ square.

Shift together the flour, cocoa, baking soda and salt.

In a stand mixer, I like to use my KitchenAid Stand Mixer, using the paddle attachment; beat the sugar, brown sugar and butter until light and fluffy. Add it the eggs and beat until combines. Add the nutella, melted chocolate and vanilla.

For the chocolate, microwave in a glass bowl for 30 seconds at a time; stirring after each nuking. This will temper the chocolate and it’ll melt nice and smoothly.

Now on low-speed, slowly add the flour mixture and beat until just combined. Chill for at least 1 hour.

Line a couple of cookie sheets with parchment paper. Use a tablespoon to scoop out a nice ball of dough. Press the frozen caramel into the center and roll into a ball. Make sure you put plenty of distance between the dough balls on the cookie sheet as they spread when baked. Put the sheet in the freezer for 15 minutes. Meanwhile pre-heat the oven to 375 degrees.

Bake for 12-24 minutes, until the tops of the cookies start to crack.

S’more Cookies

Everyone loves s’more I think. My sister posted a recipe to Facebook for s’more cookies but they were a combination of chocolate chip cookies, ground up graham crackers, chocolate and marshmallows. I wasn’t keen on the chocolate chip cookie part. The dough for chocolate chip cookies is very distinct and I didn’t think would really taste like true s’mores. So I decided to cobble together this recipe to see if I couldn’t come up with something more to my liking. Now I do have recipes for homemade marshmallow, one of which I’ve already posted. But for this, because I’m using plain marshmallow I just went with store bought. I just made sure to by good quality ones. For the chocolate part, use the type you like best; dark, semi-sweet, etc. I’d say enjoy but I’ll wait to see how they turn out first and will post either an update or a comment.

img_1987.jpg

Graham Cracker Cookies

  • 2 cups graham or whole wheat pastry flour
  • 1/2 cup all purpose flour
  • 1/2 cup packed dark brown sugar
  • 3/4 Tsp baking powder*
  • 1/2 Tsp baking soda
  • 1/2 Tsp kosher salt
  • 1/8 Tsp ground cinnamon
  • 6 Tbsp unsalted butter, cut into 1/4″ cubes and chilled
  • 2 1/4 oz molasses
  • 1 1/2 oz whole milk
  • 1 Tsp real vanilla extract

Directions

In a food processor, I like my Cuisinart Food Processor, combine the flours, sugar, baking powder and soda, and salt. Pulse to combine. Add in the chilled butter and pulse until the mixture looks like cornmeal. Add the molasses, milk and vanilla. Process until the dough forms a ball, about a minute.

Form the dough into a log roughly 1 1/2 inches. I press it flat on all 4 sides. Chill for at least 30 minutes, longer if you can.

Heat the oven to 350 degrees. Cut the dough into 1/4″ slices, poke the tops with a fork and place on a cookie sheet lined with parchment paper. Bake for 20 to 25 minutes, the edges should turn brown. OK browner than the dough was when you started. Leave on the cookie sheet and allow to cool.

*OK I just learned that there are 2 types of baking powder. It’s recommended to get aluminum-free if possible. Who knew?

S’mores part

  • 12 oz good chocolate, chopped or chips
  • 1 package mini marshmallows

Directions

Pre-heat your oven on the broiler setting and put the rack in the middle.

Microwave the chocolate in a small bowl in 15 seconds intervels, stirring each time, until melted and smooth.

With a spatula smear the top of a cookie and place the mini-marshmallows on top. The chocolate will act as a glue. Do one and a time and nuke the chocolate if it starts to get stiff for another 15 seconds. When they’re all done pop them in the oven and WATCH THEM. It takes less than a minute for them to brown.

Butterscotch Cookies

This recipe comes from that country cookbook that my mom gave to me when I moved out on my own. Like a lot of recipes I’ve modified it somewhat, added a little something something. It’s a nice and easy shortbread style cookie that is super easy to make. Enjoy!

img_1960

Butterscotch Cookies

  • 3 1/2 cups sifted flour
  • 1 Tsp salt
  • 1 Tsp ground cinnamon
  • 1 Tsp baking soda
  • 1/2 cup vegetable shortening
  • 1/2 cup unsalted butter
  • 2 cups brown sugar
  • 2 eggs, well beaten
  • 2 Tbsp warm water
  • 1 Tsp vanilla
  • 1 cup butterscotch or toffee chips

Directions

Sift together the flour, salt, cinnamon and baking soda.

Cream the shortening and butter with the sugar. Beat until light and fluffy. Add eggs, water and vanilla, mix well. Slowly add the dry ingredients and beat until smooth. Add the chips and mix.

Share the dough into rolls 2″ in diameter. Wrap in plastic wrap and chill thoroughly, overnight is best but for at least 2 hours.

Cut into 1/2″ slices with plenty of room between each cookie and bake in a 400 degree oven for 15 to 20 minutes until golden brown.

Mexican Chocolate Cookies

OK I don’t remember where I saw this recipe originally. I assume it’s called Mexican chocholate because of the spice. It is delicous and I have modified it a bit. Now keep in mind that you can adjust the spice. I usually put in more than what is listed below but you can also put in less it you don’t want as much “kick”. Enjoy!

IMG_1907

Mexican Hot Chocolate Cookies

  • 1 ¾ cups unbleached all-purpose flour
  • ½ cup almond flour
  • 2 ½ sticks unsalted butter, at room temp
  • 1 tsp vanilla
  • ½ tsp almond extract
  • 1 cup packed brown sugar
  • ½ cup cocoa powder
  • 1 tsp ground cinnamon
  • 1 tsp espresso powder
  • ½ tsp fine sea salt
  • 1 tsp cayenne
  • 1 tsp ancho chili powder
  • ½ cup mini semisweet chocolate chips (or grated chocolate)
  • Flake sea salt for dusting

Line 2 cookie sheets with parchment.

In the bowl of a stand mixer fitted with the paddle attachment cream the butter and brown sugar at medium speed until smooth. Add vanilla and almond extract and beat for another 1-2 minutes.

Whisk the flours together in a medium bowl with the cocoa, cinnamon, espresso, salt, cayenne and ancho. Add to the butter mixture and mix until smooth. Add chocolate chips and mix until just combined.

Dump the dough onto a piece of saran wrap and shape into a long log about 2 1/2” wide & high. Refrigerate for at least an hour.

Preheat the oven to 350°. Cut the cookie log into about ¼” slices and space evenly on the cookie sheet. They do not spread much, only a little so leave about 1/2 inch between. . Sprinkle the flake sea salt on top and bake for 20-25 minutes.