Archive for the ‘Cookies’ Category


Snickerdoodles are one of my favorite holiday cookies!  I have made them almost every Christmas since I found the recipe.  It’s a great recipe and really easy to make.  These were a hit during Christmas and by the end of the night, there wasn’t a single crumb left!

Snickerdoodles by Gale Gand


For the topping:

  • 3 tablespoons sugar
  • 1/2 teaspoon cinnamon

For the cookie dough:

  • 3 1/2 cups flour
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 cup butter
  • 2 cups sugar
  • 2 eggs
  • 1 tablespoon light corn syrup
  • 2 1/2 teaspoons vanilla extract


In a small bowl, stir together the sugar and cinnamon and set aside.

To make the cookie dough, stir together the dry ingredients.

In a bowl with a paddle attachment, cream the butter. Add the sugar and continue to mix, then add the eggs, corn syrup, and vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill dough 1 hour if it’s sticky or difficult to handle.

Preheat oven to 375 degrees F.

Roll balls of dough about the size of a walnut then roll them in the cinnamon sugar to coat. Place on an un-greased sheet pan 2 1/2 inches apart. Bake for 10 to 12 minutes until puffed up and the surface is slightly cracked. Let cool on the sheet pan a few minutes before removing to a wire rack to cool.


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Eating Well Brownies

Healthy Brownies

I subscribe to Eating Well magazine and I get their weekly emails.  A couple weeks ago, I saw a link to their Dark Fudgey Brownies that looked yummy and it was a lighter version as well!  I was a bit skeptical at first thinking it probably won’t taste as good as a regular brownie.  I decided to try them out anyway and boy am I glad I did!  It really did taste just like a regular brownie and it was so fudgy!  Just the way I like it!  I didn’t really like nuts in mine so I omitted the nuts.  According to their webiste, these brownies were only about 86 calories per serving but I did some recalculations and it was more like 102 per serving so it was off a bit.  They still tasted really good and still a bit healthier than a normal brownie so I would definitely make them again!

Dark Fudgy Brownies by Eating Well Magazine

3/4 cup all-purpose flour
2/3 cup confectioners’ sugar
3 tablespoons unsweetened cocoa powder, American-style or Dutch-process
3 ounces semisweet or bittersweet chocolate (50-72% cacao), coarsely chopped, plus 2 1/2 ounces chopped into mini chip-size pieces, divided
1 1/2 tablespoons canola oil
1/4 cup granulated sugar
1 1/2 tablespoons light corn syrup blended with 3 tablespoons lukewarm water
2 teaspoons vanilla extract
1/8 teaspoon salt
1 large egg
1/3 cup chopped toasted walnuts (see Tip), optional

1. Position rack in center of oven; preheat to 350°F. Line an 8-inch-square baking pan with foil, letting it overhang on two opposing sides. Coat with cooking spray.
2. Sift flour, confectioners’ sugar and cocoa together into a small bowl. Combine the 3 ounces coarsely chopped chocolate and oil in a heavy medium saucepan; place over the lowest heat, stirring, until just melted and smooth, being very careful the chocolate does not overheat. Remove from the heat and stir in granulated sugar, corn syrup mixture, vanilla and salt until the sugar dissolves. Vigorously stir in egg until smoothly incorporated. Gently stir in the dry ingredients. Fold in the walnuts (if using) and the remaining 2 1/2 ounces chopped chocolate just until well blended. Turn out the batter into the pan, spreading evenly.
3. Bake the brownies until almost firm in the center and a toothpick inserted comes out with some moist batter clinging to it, 20 to 24 minutes. Let cool completely on a wire rack, about 2 1/2 hours.
4. Using the overhanging foil as handles, carefully lift the brownie slab from the pan. Peel the foil from the bottom; set the slab right-side up on a cutting board. Using a large, sharp knife, trim off any dry edges. Mark and then cut the slab crosswise into fifths and lengthwise into fourths. Wipe the blade with a damp cloth between cuts.

Up Close Brownies

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Peanut Butter Cookies

PB Cookies

I had dinner with some friends this past weekend that I haven’t seen in ages! It was nice catching up with them and a couple of them mentioned my blog and how yummy everything looked. One of them asked if I could make her some cookies cuz she was craving some…so I asked what type she wanted. She suggested soft chewy peanut butter cookies. Now I’ve never really made peanut butter cookies before and the ones that I have tasted had a crisp and crunchy texture, not my type of cookie. I had made peanut butter blossoms in the past and I liked the texture and taste of the cookie so I thought I would use the same recipe except leave out the “blossom” part of it. It turned out great, nice and soft, just how I like it!

NOTES: My modifiications are in red.

Peanut Butter Cookies adapted from Hershey’s


  • ¼ cup shortening (Original recipe called for ½ cup)
  • ¼ cup butter (Not added in original recipe)
  • 3/4 cup Creamy Peanut Butter (I used Jif)
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar (I used dark brown sugar)
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

1. Heat oven to 375°F.

2. Beat shortening, butter and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Use fork to to push down on each dough ball to create crisscross fork marks; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned.

Yield: 31 cookies for me


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Oreo Truffles

I have seen oreo truffles on a lot of the food blogs that I’ve read.  I’ve never had it before and it looked good.  How can you go wrong with oreos and chocolate?  I decided to make it for Christmas to give away to some friends as gifts.  Brian tried these for the first time and he loved them!  But then again, he loves cookies and cream so of course he’ll love these oreo truffles.  They are very easy to make and the only trouble I had was dipping them in chocolate.  It was hard getting it all smooth, into a round ball.  Maybe with more practice, I’ll get better at it.
Oreo Truffles adpated from Kraftfoods
1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided
1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened (I used 1/3 less fat cream cheese)
2 pkg. (8 squares each) BAKER’S Semi-Sweet Chocolate, melted (I used a bag of Wilton’s Candy Melts in Vanilla)

MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.

DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

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Chocolate Crinkles

Stacked Cookies

I have made these chocolate crinkles over the years and they are always a big hit.  They are so soft, yet chewy and so chocolatey!  I even won the Best Cookie contest at a work picnic with these cookies!  Something about them always reminds me of Christmas.  Taste great with a glass of ice cold milk!

Chocolate Crinkles adapted from The Williams-Sonoma Essentials of Baking
4 oz unsweetened chocolate, chopped
1/4 cup unsalted butter
1 1/2 cups all purpose flour
1/2 cup dutch processed cocoa powder
1/2 teaspoon salt
4 large eggs
2 cups sugar
1 teaspoon vanilla extract
1 1/2 cups mini semisweet chocolate chips
1/2 cup confectioners’ sugar
Place the chocolate and butter in the top of a double boiler placed over (not touching) barely simmering water.  Heat, stirring often, until the butter and chocolate melt.  Remove from over the water and set aside to cool slightly.  In a bowl, stir together the flour , cocoa powder, baking powder, and salt.  Set aside.
In a large bowl, combine the eggs, granulated sugar, and vanilla.  Beat on medium speed until light in color and thick, about 3 minutes.  Beat in the melted chocolate mixture on low speed until blended.  Add the dry ingredients and beat until incorporated.  Mix in the chocolate chips.
Cover the bowl with plastic wrap and refrigerate until the dough is firm enough to roll into balls, about 2 hours.
Position a rack in the middle of the oven, and preheat to 325 degrees.  Line 2 rimless baking sheets with parchment paper.  Sift the confectioners’ sugar into a small bowl.  To form each cookie, roll a rounded tablespoon of dough between your palms into 1 1/2 inch ball and roll the ball in the confections’ sugar.  Place the cookies 3 inches apart on the prepared baking sheets.  Make sure to set them firmly onto the baking sheet so they stay in place.
Bake the cookies 1 sheet at a time until the tops are puffed and crinkled and feel firm when lightly touched, 13-17 minutes.  Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely.  Store in an airtight container at room temperature for up to 3 days.
Split cookie

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Peanut Butter Blossoms

PB Blossoms

Mmmmm…peanut buttery goodness…who doesn’t love that?  These cookies are so yummy and they look so cute too!  These were a hit and they were fairly easy to make!  I think it’s a must have during the holidays!

Peanut Butter Blossoms from Hershey’s


  • 48 HERSHEY’S KISSES Brand Milk Chocolates
  • 1/2 cup shortening
  • 3/4 cup REESE’S Creamy Peanut Butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Granulated sugar

1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

NOTE:  I couldn’t really get 48 cookies out of the batch, I got about 33 or so.

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PB Cookies

We had bought a bag of Hershey’s Peanut Butter baking pieces awhile back but never really did anything with it.  It was Brian who actually wanted to make cookies with it…or maybe he just wanted to eat the pieces.  So anyway, I figured I was in the baking mood so I decided to try the recipe out.  It turned out great!  I think I still like AB’s Chewy Chocolate Chip Cookies though…but then chocolate chip cookies will always be number one in my heart.  The texture of these cookies were a bit crisper…I like mine more chewy.  Oh, don’t get me wrong, they were still yummy and Brian polished off a whole plate!

Hershey’s Peanut Butter and Milk Chocolate Cookies from Hershey’s


  • 6 tablespoons butter, softened
  • 1/3 cup butter flavored shortening
  • 1/2 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 1-1/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/3 cups (8-oz. pkg.) REESE’S Milk Chocolate Baking Pieces Filled with Peanut Butter Creme

1. Heat oven to 350 F.

2. Beat butter and shortening in large bowl until well blended. Add brown sugar and granulated sugar; beat thoroughly. Add egg and vanilla, beating until well blended. Stir together flour, baking soda and salt; gradually beat into butter mixture. Stir in baking pieces. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 10 to 12 minutes or until edges are lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 3-1/2 dozen cookies.

CHOCOLATE COOKIE VARIATION: Decrease flour to 1 cup; add 1/3 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa.

Cookie closeup

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