Chocolate Peanut Butter Swirl Cookies

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Pure delight, would be how I’d describe these cookies and not just because I ate them on an empty stomach, before eating lunch.  Sally’s Baking Addiction had something fabulous going on when she created these cookies.  The original recipe is adamant about chilling the dough before you roll them together but I’ll tell you first hand, you’re going to get sticky whether you do this step or not and since chilling dough is my very least favorite thing about any cookie recipe, I didn’t.  It’ll save you a couple hours time and get cookies in your belly so much faster!

Ingredients

    Chocolate Cookie Dough

  • 1/2 cup white bean puree
  • 1/2 cup sugar
  • 1/2 cup light brown sugar (or dark brown)
  • 1/4 cup plain, unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup + 2 Tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 Tablespoons coconut milk (almond or soy work well too)
  • 1 cup chocolate chips

    Peanut Butter Cookie Dough

  • 1/2 cup white bean puree
  • 1/2 cup light brown sugar (or dark brown)
  • 1/4 cup sugar
  • 1/4 cup applesauce 
  • 3/4 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 and 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup chocolate chips

Instructions

  1. Make the chocolate dough: Cream the bean puree and sugars together. Beat in the applesauce and vanilla until combined. In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder and salt. Slowly mix it into the wet ingredients. The dough will be very thick. With a spoon or rubber spatula, mix in the milk and then fold in the chocolate chips.
  2. Make the peanut butter dough: Cream the bean puree and sugars together. Mix in the peanut butter, and vanilla. Slowly mix in the baking soda, baking powder and flour. Do not over mix. Fold in the chocolate chips.
  3. (OPTIONAL) Chill the dough for at least 1-2 hours. 2 hours is preferred.
  4. Preheat oven to 350F degrees.  Get a small, round spoonful of each dough and roll them together in the palm of your hand.   Roll into a ball. Repeat for each cookie.
  5. Bake the cookies for 11-12 minutes. The cookies will look very soft, puffy, and almost undone. Allow the cookies to cool on the cookie sheet and they will continue to “bake” and set up. As they cool, the cookies will firm up. Store in a freezer bag, in the freezer until they’re gone.  Trust me, it won’t take long.

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Anzac Biscuits

Anzac BiscuitsAustralian and New Zealand Army Corps (ANZAC) soldiers, for whom the “biscuits” were named, landed on the coast of Turkey, now known as Anzac Cove, on April 25th, 1915.  Anzac biscuits were created during World War I, and the Great Depression because they don’t contain eggs or milk and they can be stored for long periods of time.  Wives and mother’s of Australian soldiers would bake up batches of the biscuits and ship them to the soldiers who were away at war.

Don’t let the name of this recipe fool you into thinking they’re biscuits.  I found this recipe in a Highlights magazine way back in 2006.  I remember spending the day baking with my three little ones and have wanted to remake them since.They come out of the oven with a distinctly sweet honey smell and their chewy texture makes a perfect not-too-sugary snack.  Ironically, a few days ago, I saw on my kitchen calendar that today is Anzac day and thought of these cookies and knew it was the perfect time to add them to Maynard’s collection!

Ingredients

  • 2 cups oats
  • 2 cups flour
  • 1 1/2 cups brown sugar
  • 1 cup sweetened coconut
  • 2 teaspoons baking soda
  • 1/2 cup unsalted butter, melted
  • 6 Tablespoons hot water
  • 4 Tablespoons honey

Directions

Pre-heat oven 325*

  1. Combine first 5 ingredients in a large bowl.
  2. In a small bowl mix butter, water and honey.  Pour into flour mixture and mix until combined.
  3. With a table spoon, scoop out the dough and tightly press together with your hands then flatten slightly.
  4. Cook for 12-15 minutes until golden brown on the bottom.

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Milk Chocolate Toffee Cookies

Milk Chocolate Toffee Cookies

I bought a pack of Heath Milk Chocolate Toffee bits at the store thinking I’d use whatever recipe was on the back to make cookies over the weekend with the kids.  When I pulled them out to bake, however, I realized there wasn’t a recipe for cookies so I Googled for one and after several recipes that called for fancy shmancy chocolate to be melted over the double boiler, I found and adapted this one this one from Simply Recipes

Forty percent of the people in my family-of-five prefer a cookie without chocolate so I wanted something we’d all enjoy.  Like the name implies, this is a simple, flat, crispy cookie, that exceeded my expectations of what a cookie should be! 

Note: these cookies require you to refrigerate the dough for 30 minutes prior to baking so plan your time accordingly.

Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 8 oz. (1 1/3) cups Heath Milk Chocolate Toffee Bits

Directions

  1. In a large bowl, sift together the flour, salt, and baking soda.
  2. In a small bowl, cream together the butter and sugar. Beat in eggs one at a time, then add vanilla.
  3. Mix toffee bits and flour mixture into butter mixture until well blended. Chill cookie dough for at least 30 minutes (better an hour or longer).
  4. Preheat oven to 350°F. On cookie sheets lined with parchment paper spoon out the cookie dough in small 1-inch diameter balls (size of a large marble).
    • Place dough balls 3 inches away from each other on the cookie sheets. (Make sure there is plenty of room between the cookie balls, and that the cookie balls aren’t too big. These cookies spread!)  Put the dough back in the fridge between batches to keep it cool and easy to work with.
  5. Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes. Then transfer the cookies to a wire rack to cool completely.

Makes about 6 dozen cookies.

Sugar Cookie Bars

Sugar Cookie BarsI’ve been craving sugar cookies for a while now but I loathe making the mess involved in their creation.  I found both the cookies and the frosting at Six Sisters Stuff and though I modified the frosting quite a bit, I was immediately hooked!  All the goodness, none of the mess. 

The best part is getting to share one of these with my 13 year old when she comes home from school.  It’s just her and I for a solid hour before the younger kiddos get home and it’s one of my favorite times of the day where the world seems to stop and wait patiently while we catch up on everything that happens in her middle school world.

The frosting is seriously the best frosting I’ve made to date.  The texture is perfect and it’s just sweet enough without being overwhelming.  

Ingredients

  • 1 cup unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 5 cups all-purpose flour
  • 1 teaspoons salt
  • 1/2 teaspoons baking soda

Frosting

  • 1/2 cup (1 stick) margarine or butter, softened
  • 1 Tablespoon milk
  • 3 Tablespoons orange juice
  • 2 teaspoons vanilla
  • 4 cups powdered sugar
  • couple of drops food coloring(optional)

Combine all ingredients until well-blended. Spread on top of bars. Top with sprinkles if you want!

Directions

Preheat oven 375*

  1. In a large bowl beat butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, mixing after each egg. Mix in vanilla.
  2. In a separate bowl whisk together flour, salt and baking soda. Add to wet mixture and mix with a spoon, just until combined.
  3. Using a rubber spatula sprayed with cooking spray, spread the dough evenly onto a greased, rimmed 13x18x1 cookie sheet. 
  4. Bake for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely before frosting.

Egg Nog Cookies

Egg Nog Cookies

Kay, look.  It’s four days before Christmas and while we are, in general, eating real food I’m also doing a lot of baking and since most of the food that we’re eating has been Good Stuff’d already you’re going to get a few more goodies before I jump back on the real food band-wagon.  Just roll with it, have one of these cookies from The Girl Who Ate Everything and enjoy! 

If your nutmeg doesn’t have a sprinkle-top lid, just use a flour sifter!

Ingredients

  • 2 1/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 1/4 cups sugar
  • 3/4 cup salted butter, room temp
  • 1/2 cup eggnog
  • 1 teaspoon vanilla
  • 2 egg yolks
  • 1 tablespoon nutmeg for sprinkling (optional)

Directions

Preheat oven to 300 degrees

  1. In a medium bowl combine flour, baking powder, cinnamon and nutmeg; mix well with a wire whisk and set aside.
  2. In a large bowl, cream sugar and butter with an electric mixer. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the dry ingredients and beat at low speed just until combined.
  3. Drop by rounded teaspoons onto ungreased baking sheets, 1″ apart.  Bake for 21-24 minutes or until bottoms turn light brown.
  4. Transfer to cool, flat surface immediately with spatula. Makes about 36 cookies.

Eggnog Icing

  • 3 cups powdered sugar
  • 1/4 cup softened butter
  • 1/2 cup eggnog (might need more or less)
  1. In small mixer bowl, beat the powdered sugar and butter until well blended. Gradually beat in eggnog until icing is smooth and the desired consistency. You may need less or more depending on the consistency you like.
  2. Sprinkle lightly with nutmeg after you ice the cookies.

Cran-Stachio Cookies

Cran-Stachio Cookies

The Girl Who Ate Everything offered up this recipe last year and I’ve had it sitting in my “Cookies” folder ever since.  This year, I wanted to send cookies to work with The Man for no other reason than to try out the recipe.  My being “nice” has nothing to do with it.  That’s my story and I’m sticking to it!  The original recipe says it makes about 2 dozen but I doubled the batch and it made 5 dozen.

The simple directions lead you to believe you can be slack when baking these cookies but the fact is, it’s a little bit of trial and error with this step.  My first batch was baked for 8 minutes and came out doughy-looking even after letting them sit on the cookie sheet.  The next batch was in for 9 minutes following the same directions.  In the end I went with 8 minutes in the oven, 2 minutes on the cookie sheet and about 10 minutes on the cooling rack before I was happy with the soft, chewy, result.  My point is, test the first & second batch and taste for texture.  Cook ‘em how you like ‘em!

  • 1 pouch Betty Crocker Sugar Cookie Mix
  • 1 box (4 serving size) pistachio instant pudding and pie filling mix
  • 1/4 cup flour
  • 1/2 cup butter, melted
  • 2 eggs
  • 1 cup dry roasted salted pistachio nuts, chopped
  • 1/2 cup dried cranberries, chopped

Preheat oven to 350 degrees.

  1. In a large bowl stir cookie mix, pudding, and flour. Add melted butter and eggs and stir until incorporated.
  2. Add pistachios and cranberries and mix well.
  3. Drop by rounded spoonsful onto a parchment lined cookie sheet.
  4. Bake for 8-10 minutes.

Cool on a wire rack.  Freezer-bag up what you’re not going to immediately eat and store for up to four weeks in the freezer.  When you’re ready to eat, take a couple out and eat frozen or let them sit for a few minutes to soften back up.

Ginger Snap Cookies

Ginger Snap Cookies

It’s September and despite the 100 degree temperatures that we’re still enduring here in the south, our house is outfitted in browns, oranges, pumpkins, and fall scented candles.  These cookies, found at All Recipes, were an instant hit with their chewy middles and crispy outer shell.  They are the perfect treat to herald in the harvest season. 

Ingredients

  • 2 cup packed brown sugar
  • 1 1/2  cup vegetable oil
  • 1/2 cup molasses
  • 2 eggs
  • 4 cups all-purpose flour
  • 4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cloves
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2/3 cup white sugar for decoration
Directions
Preheat oven to 375*
  1. In a large bowl, mix together the brown sugar, oil, molasses, and eggs.
  2. In another bowl, combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
  3. Bake for 8-10 minutes in preheated oven, or until center is firm. Cool on wire racks.

Makes approximately 5 dozen and they freeze amazingly well!

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Fruit Pizza

Fruit Pizza

This is one of my all-time favorite desserts!  I made and posted it to Maynard a couple years ago but couldn’t keep my hands off of it so I haven’t made it since.  This weekend though, I’ll be making it again for our neighborhood 4th of July party and while tradition calls for red, white and blue colors for such desserts, I’m not much for following the rules and far prefer the variety of these pretty colors.  I’m crazy like that.

The dough tends to be easier to work with when it’s been opened and been allowed to sit out on the cookie sheet for 10 minutes or so before stretching over the cookie sheet. 

The question here is are you a perfectionist or a get ‘er done kind of person?  The perfectionist (or the person who wants the pretty picture) will cut this into squares then add the fruit to each square, individually.  The get ‘er done’er will toss on the fruit and slice to serve.  Either way will produce a delicious can’t-keep-your-hands-off-it-dessert.  So this step, my friends, is up to you.  I know you like options.  You’re welcome.

Ingredients

  • 16 oz. sugar cookie dough mix
  • 1 8 oz. package cream cheese, softened
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • fruits of your choice, chopped if needed

Directions

  1. Spread cookie dough evenly over a greased cookie sheet, sprinkling a little flour as needed to help with stickiness.  Puncture evenly with fork to avoid bubbling while cooking.  Bake at 350* until golden brown (about 12 minutes). 
  2. Mix cream cheese, sugar and vanilla until smooth. 
  3. Spread cream cheese mixture evenly over cooled cookie crust. 
  4. Top with fruit.

Did you enjoy this recipe, the photos found here, or Good Stuff in general? Head over to Facebook and like the page!  When you Share a recipe (using the social media buttons below each post) with friends and family you’re helping to make the world a better place.  And it makes me happy.  Mostly it makes me happy.  It also helps me, and all the other food blogs used here, to keep doing what we love doing; sharing good food.  Thanks for visiting!  – Shanna

Orange & Oats Cookies

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Laura, at Real Mom Kitchen, posted these way back in December and they’ve been sitting in my “to make” cookies folder since.  The kids have been begging for cookies but the temperatures here in Texas have not been bake-friendly, already reaching the 90-degree mark.  However, a spring storm blew through here a couple nights ago, dropping the temperature for the day, allowing the windows to be open and the oven to be on!  Adapted for our tastes, these cookies are chewy, sweet and delicious, these whipped up fast and easy. 

My favorite trick with cookies is to eat a dozen or so one or two while the rest bake, then put the rest in freezer bags.  Not only does it keep the flavor better longer, they also tend to last longer out of sight, out of mind!

Ingredients

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups rolled oats
  • 2 cups firmly packed brown sugar
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 3 Tablespoons orange juice
  • orange zest from 2 oranges
  • 2 eggs
  • 1/3 cup shredded sweetened coconut

Directions

Preheat oven to 350 degrees.

  1. In a medium bowl, whisk together flour, baking soda, salt, and oats.
  2. In a large mixing bowl, cream together sugar, butter, shortening, orange juice, orange zest and eggs.
  3. Add the flour mixture to the creamed mixture and blend.
  4. Fold in the coconut.
  5. Spoon dough onto greased cookie sheet.  Bake at 350 degrees for 12 minutes until edges are golden brown.
  6. Cool on a cookie rack.