Posts Tagged ‘cookie’

Orange Cream Cheese Cookies

A drizzle of dark chocolate completes these delicious cake-like orange cream cheese cookies. They're a perfect addition to a holiday cookie platter!

Two orange treats in one week? Yes. Because it’s flu season or something and everyone is sick, but we aren’t in our house and I’m going to say it’s because of desserts with fresh orange zest in them. And since these orange cream cheese cookies also have dark chocolate drizzled on them, they have antioxidants. So these are a feel good, stay good, taste good, almost health food… ish. (more…)

No Bake Energy Balls

Easy, no bake energy balls are a great pick-me-up snack any time of day. #vegan #nobake Recipe on GoodieGodmother.com

When my mother was in town last month, we picked up some medjool dates at the local warehouse store where we have a membership. I kind of felt like a kid in a candy store when we made the purchase because neither my mom nor I usually buy dates at home because neither my dad nor my husband are fans, and it’s a caloric nightmare to eat a huge box of dates by oneself. But they are so good, one of my favorite foods, and I enjoyed sharing them with my mommy while she was here.  (more…)

Secret Recipe Club: Cookie Butter Snaps

Crispy cookies made with just 5 ingredients, including totally addicting Speculoos cookie butter!

Guess what darlings? Today is my first official post as a member of the Secret Recipe Club! The Secret Recipe Club is a fabulous group of bloggers that gets together (virtually) to make each other’s recipes. You’re assigned to another blogger and you get to visit their site, get to know them a bit, and then you pick one of their recipes to make and feature. Fun, right?

Crispy cookies made with just 5 ingredients, including totally addicting Speculoos cookie butter!

For my first assignment, I was given Colleen over at The Cookie Princess and thought, “PERFECT! Every princess needs a Godmother.” It was only a natural pairing, right? I also loved that we are both bakers, and her collection of cookie recipes is really impressive. Actually, she has quite the impressive list of baked goods, the focus of her blog, but I chose to make cookies because, well, Cookie Princess. It’s rather self explanatory.

Crispy cookies made with just 5 ingredients, including totally addicting Speculoos cookie butter!

I decided to make the Cookie Butter Snaps because I don’t typically make crispy cookies, so this is something newer for me, and I just so happened to have some cookie butter on hand from my Valentine’s mervielleux dessert adventure.

The cookies were good, but I had an issue with spreading on one of my cookie sheets. The other one was fine, so I’m not sure if maybe the cookies were placed too close together? I would likely chill the dough for a few minutes first before baking next time as I feel that would fix the problem. To make up for the odd shapes in the cookies, I drizzled them with some melted white chocolate because nobody pays attention to less-than-perfect cookies when there’s chocolate involved.

Crispy cookies made with just 5 ingredients, including totally addicting Speculoos cookie butter!

I hope you enjoy the pictures and feel inspired to give this recipe a try, or visit Colleen’s blog to check out her work!

Secret Recipe Club: Cookie Butter Snaps
 
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Author:
Recipe type: Cookie
Serves: approx 3 dozen
Ingredients
  • 1 cup Speculoos Cookie Butter or Biscoff Spread
  • 1 egg
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 2-3 Tablespoons cinnamon sugar, for rolling*
Instructions
  1. Preheat your oven to 350 F. Line two baking sheets with parchment paper or baking mats.
  2. Combine the first four ingredients together in a bowl until it makes a homogeneous dough.
  3. Scoop out dough in tablespoon increments and roll into approximately 1 inch balls.
  4. Roll each ball in the cinnamon sugar mixture and place about 2" apart on the baking sheet.
  5. Bake 10-12 minutes, rotating the pans once halfway through.
  6. Allow to set on the baking sheet 2-3 minutes before transferring to wire racks to cool completely.
Notes
*I didn't have cinnamon sugar so I mixed together 2 tbsp sugar and 2 tsp cinnamon. It worked beautifully. 😉

Smooth and Creamy, Chocolate Dreamy Cookies

Smooth and Dreamy, Chocolate Creamy - 5 types of chocolate make one incredible cookie!

I’m that friend you may not want reading your news feed if you’re trying to eat healthier, because talking about your cravings for chocolate and baked goods will likely result in inspiring a dessert. And once you inspire a dessert, you have to try it, and you have to try it so you can name it, which probably isn’t part of your “eat healthier” plan. It’s a series of events not unlike those in the children’s book, “If You Give a Mouse a Cookie”.

Ultimate ganache-filled chocolate chocolate chip cookies

This happened sometime last month when my friend Melissa (of Folks Photography) posted about eating salads while preferring chocolate and baked goods. The moment I read that post, I had a vision that involved a lot of chocolate and a cookie. A cookie with four kinds of chocolate chips, a fifth kind of chocolate ganache filling, and a just-right soft chocolate cookie dough… the perfect chocolate cookie. So absolutely not one thought was given to salads, delicious as they may be.

Soft chocolate cookie dough studded with four kinds of chocolate chips and filled with a silky chocolate ganache

Since Melissa inspired the cookie, I shipped some for her to try and decide on a name. I had no idea how to name this cookie… how do you name something like this anyway? Something like “Ultimate Chocolate Cookie” or “The Best Chocolate Cookie Recipe Ever” just didn’t seem good enough and none felt right anyway. Even “Chocolate Pillow Cookie” or “Chocolate Truffle Cookie” is just underwhelming. Thankfully, with a little crowd sourcing, I think M came up with a perfectly suitable name, don’t you?

Smooth and Creamy Chocolate Dreamy Cookies

The cookies were received with rave reviews from M, and a few other lucky people who were part of the test panel, so my baker heart is happy. If you make some too, you’ll see why. 🙂 In the pictures, you’ll note that I split my batch between salted and not. That little bit of salt makes the cookie really special, but the sweeter version is perfect as is, so please feel free to split the batch if you’re indecisive like me, or pick one or the other. Enjoy!

Like a truffle and a cookie combined - everything you love about a soft chocolate chip cookie, with a creamy ganache filling

Smooth and Creamy, Chocolate Dreamy Cookies
 
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Everything you love about chocolate in one cookie.
Author:
Recipe type: Cookie
Serves: about 18 cookies
Ingredients
Ganache Filling
  • 3 oz bitterweet chocolate, chopped
  • 3 oz heavy cream
Cookie Dough
  • ⅔ c granulated sugar
  • ½ c unpacked light brown sugar
  • 16 tbsp unsalted butter (2 sticks)
  • 1 egg
  • ¼ c unsweetened cocoa powder
  • 2¼ c unbleached all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ⅓ c white chocolate chips
  • ⅓ c milk chocolate chips
  • ⅓ c semisweet chocolate chips
  • ⅓ c dark chocolate chips
  • fleur du sel for sprinkling (optional)
Instructions
Making the Ganache
  1. At least two hours before baking the cookies, make the ganache using either the microwave method (step 2), or the double boiler method (step 3).
  2. To make ganache in the microwave, place the chopped chocolate and heavy cream in a microwave-safe bowl. Heat for 60 seconds at 50% power, then stir. Continue heating for 20 second intervals at 50% power, stirring after each, until the chocolate has completely melted and the ganache is shiny and smooth. Refrigerate at least two hours to firm.
  3. To make ganache in the double boiler, place the heavy cream and chopped chocolate over a pot of simmering water. Stir occasionally to ensure even melting of the chocolate. Remove from the heat when the chocolate is melted and the ganache is shiny and smooth. Refrigerate at least two hours to firm.
To make the cookies
  1. Cream the butter and sugars together in a stand mixer until light and fluffy.
  2. Sift together the cocoa powder, baking soda, baking powder, salt, and flour in a separate bowl.
  3. Add the egg to the mixer bowl and stir to incorporate.
  4. Working in three batches, add the dry ingredients to the wet. Once all the dry ingredients have been added, stir in the chocolate chips.
  5. Scoop the cookie dough into mounds about two tablespoons big, break each ball in half, flatten slightly, fill with ½-1 tsp ganache, and press the two halves together again to seal. Top with a sprinkle of fleur du sel if desired.
  6. Place the cookies on a parchment lined baking sheet and refrigerate while you pre-heat your oven (about 10 minutes). If you are baking later, you may also choose to freeze at this time. Preheat your oven to 375 F.
  7. Bake refrigerated cookies 10-12 minutes until the edges are slightly golden and the middle looks barely set. Remove from the oven and allow to set on the sheet 5 minutes before moving to a wire rack to cool completely. If baking from frozen, bake for 13-15 minutes.

The perfect chocolate cookie - 4 kinds of chocolate chips in a soft chocolate cookie dough with a surprise rich chocolate ganache filling.

 

 

White Chocolate Macadamia Key Lime Cookies

This morning, the last morning of 2014, I awoke singing “Amazing Grace” and I couldn’t imagine a more fitting song to set the tone for the last day of this year. In the past 365 dawnings of the sun, so much has happened. Our little family was entrusted with a little human life, we moved across the country, I closed a home bakery a breath away from a storefront and focused my energy on this blog instead, and the Godfather and I have both grown, individually and together as a couple. I honestly don’t know what the next year will bring. I hope it brings good things, like joy and love, to our little corner of the world, and just enough challenges to make us appreciate our blessings, grow stronger in Him, and be a light in a sometimes too-dark world. Tonight, when we say our prayers for the New Year, I’m going to pray for you too. I wish you all a very sweet New Year, and because I don’t believe in weight-loss resolutions because eating healthier is a life choice we are free to make anytime, we are going to close this year with one of the more popular cookie recipes in our family.

Key Lime Macadamia Cookie Recipe

These are one of the Godfather’s favorite cookies. He loves almost all things key lime, and white chocolate macadamia cookies are his favorite. We used to purchase the pre-made ones in the grocery store as a treat during finals week in college along with salt and vinegar kettle cooked chips. So when I decided to add a little key lime to my white chocolate macadamia cookies, he was one happy camper.

White Chocolate Key Lime Macadamia Cookie Recipe

Key limes, in case you were wondering, are itty bitty limes with a lot of juice and a sweet-tart flavor. They grow in the Florida Keys, and other similar climates, and are used quite a bit in various dishes, the most famous of which is Key Lime Pie. Key LIme Pie is pretty popular in the South, so it’s rather easy to find key limes in your grocery store’s produce section if you’re in that region. I had a little trouble locating them when we lived out West, but I could find them in stores that carried more Hispanic foods almost year-round. If you can’t find them, you may substitute a standard lime, but the flavor will be slightly different.

Key Lime White Chocolate Macadamia Nut Cookie Recipe

White Chocolate Macadamia Key Lime Cookies
 
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Two of the Godfather's favorite things in one cookie!
Author:
Recipe type: Cookie
Serves: approx 2 dozen cookies
Ingredients
  • 2 sticks (16 tbsp) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp vanilla extract
  • 1 tsp key lime zest (about 3 limes)
  • 1 tbsp key lime juice
  • 2¼ cups all-purpose flour
  • 1 cup white chocolate chips
  • 1 cup macadamia nut pieces
Instructions
  1. Preheat your oven to 375 F.
  2. Whip together the butter and sugar until light and fluffy, about 3 minutes on high.
  3. Add the egg, vanilla extract, and key lime zest.
  4. In a separate bowl, mix together the flour, baking soda, baking powder, and salt.
  5. Add the flour mixture to the butter mixture in three batches, adding the key lime juice with the last batch.
  6. Stir in the white chocolate chips and macadamia nut pieces.
  7. Spoon the cookies in approximately 2 tbsp-size servings onto an ungreased cookie sheet lined with parchment paper or a silicone baking mat.
  8. Bake for 8-10 minutes until cookies are baked through and edges are slightly golden. Allow to set on the baking sheet 2-3 minutes before transferring to a wire rack to cool completely.
  9. Store in an airtight container up to one week.

 

 

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