These Thick and Chewy Peanut Butter Cookies are slightly crisp on the outside, tender and soft on the inside, plus you just scoop and bake them! No rolling in sugar and pressing with a fork required!
I can’t believe I have been blogging for 3 1/2 years and I have not shared a classic chocolate chip cookie recipe with you! This recipe has a special ingredient in it, and I am going share with you my tricks to get gorgeous, thick, soft cookies!
First things, first. Use quality ingredients! I ALWAYS use Guittard Chocolate Chips. The milk chocolate variety are bigger than the average chocolate chip and are MELT IN YOUR MOUTH DELICIOUS! Semi-sweet are great too!
The reason why I love Guittard is because they don’t put wax fillers in their chocolate. It’s high-quality, legit chocolate, and you can taste the difference! I actually keep a bag of Guittard Milk Chocolate Chips in my pantry to snack on during those chocolate cravings.
Besides chocolate, let’s talk about butter. I had price matched some butter at Walmart a while back and used some of the Great Value brand in the first batch I made for this post. Well, they turned out quite yellow and they spread out more than I had hoped.
I made them again with Land O Lakes Butter and 1/4 cup more flour to help the spreading and I got these gorgeous, light cookies. It definitely pays off to pay a little more for a high quality butter! Check out my instagram post to see the difference! And while we are on the subject of butter…
1 cup (2 sticks) unsalted butter, room temperature
½ cup brown sugar
½ cup granulated sugar
2 large eggs
1 tsp pure vanilla
2½ to 2¾ cup all-purpose flour (start with less, do 1 test cookie, and add more if needed)
1 tsp baking soda
1 tsp salt
1 Tbsp cornstarch
1 (11-12oz) bag Guittard Milk Chocolate Chips
Cream the butter and sugars together in a stand mixer with the paddle attachment.
Add the eggs and vanilla. Mix well, then scrape the bowl.
Combine the flour, baking soda, salt, and cornstarch in a bowl.
Add dry ingredients all at once into the butter mixture, and mix just until incorporated.
TEST COOKIE DOUGH: Scoop 1 test cookie onto a silicone lined baking sheet.
Bake at 350 degrees Fahrenheit for 9 to 11 minutes, until just set in the center.
If the cookie spreads, add ¼ cup more flour to the remaining dough and do another test cookie.
These Peanut Butter Cookies are peanut butter cookie cups stuffed with a mini Reese’s peanut butter cup. This is a fail proof recipe great for any occasion. Living in my house is like living in a casino. You never have any idea what time it actually is and we want to keep you here as long as we can.
We have approximately 6 clocks hanging on the walls in our house and every single one is set to a different time. I know that the one in the kitchen is 15 minutes fast, the one in the kids room is about 5 minutes fast, and the one in the bathroom is never working. I blame it on the humidity because new batteries only last a few weeks in any clock we put in there.
A couple of weeks ago I was on my way to a church function and as I got in my car I noticed that I was running 15 minutes later than I thought according to my car’s clock (which is 2 minutes fast). I had just checked and we were supposed to be right on time – according to my adjustment for the 15 minute ahead kitchen clock. We’re all kinds of disfunctional over here.
Come to find out someone had set all of the clocks to the correct time. The nerve!!! I mean it’s just way to easy to know the actual time. How else am I supposed to keep up my math skills since my babies ate my brain cells?
1¾ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
½ cup butter, softened
½ cup white sugar
½ cup peanut butter
½ cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
about 30-40 miniature Reese’s butter cups, unwrapped
Preheat oven to 375 degrees F (190 degrees C). Whisk together the flour, salt and baking soda in a medium bowl; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy.
Beat in the egg, vanilla and milk.
Add the flour mixture; mix well.
Shape into 1 inch balls and place each into an ungreased mini muffin pan (I sprayed mine because I was paranoid).
Bake at 375 degrees for about 8 minutes.
Remove from oven and immediately press a mini peanut butter cup into each ball.
These raspberry lemon cookies are ultra soft and chewy – quick and easy to make and so tasty everyone loves them. One of the best cookies I’ve made!
Raspberry lemon cookies. That may be all you need to know about this recipe before you rush to the kitchen to immediately make them. If you’re anything like me, that is.
Cookies plus that incredible raspberry lemon combination all in one little treat? Doesn’t get a whole lot better.
Raspberry lemon is one of the few combos that doesn’t involve chocolate that I absolutely adore. These Lemon Raspberry Sweet Rolls are probably one of my favourite breakfast indulgences ever – and it’s because of the raspberry lemon combo. Just so, so good.
hese cookies are amazing. They have been the most popular recipe on my blog since I first posted it a year and a half ago – and for good reason. I haven’t had anyone tell me they don’t like them. A soft, chewy, lemon flavoured cookie filled with raspberries just can’t really be bad!
They can be ugly. I will say that that’s a possibility. Using frozen raspberries in the dough makes for a super sticky cookie dough, so you need to mix them in quickly right at the end, and straight from the freezer to keep it from being just ridiculous. You also need to make sure not to mix the dough too much once you add the raspberries – just a quick mix to incorporate them and leave it at that. If you mix for too long they’ll still taste great, but you won’t get the nice pretty swirls of colour.
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 teaspoon vanilla
1 large egg
1/2 lemon, zest and juice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cups all-purpose flour
3/4 cup frozen raspberries, coarsely chopped
Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper or silicone baking mats. Set aside.
In a large bowl, or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the vanilla, egg, lemon zest and juice and mix well, scraping down the sides of the bowl as needed. Add the salt, baking powder, baking soda and flour and mix until combined. Add in the raspberries and mix briefly to incorporate them.
You can find complete recipes of this RASPBERRY LEMON COOKIES in bakeeatrepeat.ca
Today my kids thought I was the coolest mom ever. Why? I made these Funfetti Shortbread Bites, Christmas style of course! Did I make them for my kids? Maybe. Or possibly it may have been sort of (mostly) for myself because I love all things tiny. No matter, we all absolutely loved these! And I’ve got a bag full of these so of course I’ve been popping them like they’re popcorn.
Not only are these some of the cutest cookie ever but they also taste amazing thanks to their buttery goodness and the delicious flavor the almond extract offers. These would be so fun to make for your kids on Christmas or to gift to neighbors in festive box or mug. I don’t know anyone who wouldn’t love these cookies (unless they had an almond allergy of course, then let’s go with vanilla extract)! They are some of my favorite cookies I’ve ever made and I know I will make them time and time again. I already plan on making them again for my family Christmas party and I’m certain they’ll be a hit! They are easier to make then they may appear, cutting them into long rows makes it a breeze and I love that the dough only requires a quick chilling thanks to the cold butter used in the recipe.
You can easily swap out the sprinkle color for any other color, a rainbow blend would be perfect for a birthday or you could do pastels on Easter, pink and red on valentines and so on. You can even find the sprinkles in single colors at some craft stores, kitchen supply stores, or online, so you can make your own blend of colors. Enjoy and happy holiday baking!
1 cup (226g) salted butter, cold and diced into 1 Tbsp pieces*
2/3 cup (142g) granulated sugar
1/2 tsp almond extract
2 1/4 cups (318g) all-purpose flour
2 1/2 Tbsp (30g) nonpareils sprinkles (any color), then about 1/2 Tbsp more for tops if desired
Butter a 13 by 9-inch baking dish and line with 2 sheets of parchment paper (one horizontally and one vertically. I also like to butter between parchment sheets so they stick) leaving a 1-inch over hang on all sides, set aside.
In the bowl of an electric stand mixer cream together butter and sugar until well combined. Mix in almond extract. With mixer set on low speed slowly add in flour and mix until combined (it will take a while and will appear dry and sandy at first but it will start to come together). Mix and fold in sprinkles. Press dough into an even layer in prepared pan (I did it with my hands first then used the bottom of a flat measuring cup to help smooth it out). Chill dough in refrigerator 20 – 30 minutes. Meanwhile preheat oven to 350 degrees.
Who can resist flaky crescent rolls combined with a sweet cream cheese and strawberry filling? These Strawberry Cream Cheese Danish are so addictive!
If you’ve read this blog long enough, then you already know that crescent rolls and I are friends. Good friends.
The best friendships are easy and balanced. They require a certain amount of smoothness and roughness, of lightness and darkness, and even sweetness and saltiness.
Like an good-old friend, this Strawberry Cream Cheese Danish recipe is a balanced blend of all the right things. The smooth and creamy cream cheese texture is broken up by the crispy crust ,lightened up with delicious strawberry filling and spiced up with a simple sugar glaze.
There are so many family friendly recipes you can make with store bought crescent rolls here on SA such as Crescent Roll Apple Dumplings or Easy Pecan Pie Bars and I could barely wait to get into the kitchen to make this easy dessert (or they would go on a brunch table very well!).
Just imagine buttery crescent rolls, filled with a sweetened cream cheese mixture and delicious strawberry filling. Top them off with a simple glaze to make them beautiful and delicious.
2 cans of crescent rolls
For Strawberry Filling ( or you can use strawberry preserves)
2 cups sliced strawberries
1/4 cup sugar
1 Tbsp. cornstarch
2 Tbsp. water
For Cream Cheese mixture :
1 8oz package of cream cheese at room temp.
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 cup confectioner’s sugar
1 tbsp milk
1 tbsp softened butter
If you are using store bought strawberry preserves you can skip this step.
Combine sliced strawberries, 1/4 cup sugar, cornstarch and water in a small saucepan and cook over medium low heat.
Smash up the berries slightly while they cook, and cook until the mixture is thickened.
In a large bowl mix together cream cheese, powdered sugar and vanilla. Set aside.
Remove crescent dough from container. Do not unroll.
Using a sharp knife, cut the dough into 8 slices, about 3/4 inch thick.
Place each dough slice on a parchment paper lined cookie sheet.
Press the centers with a finger or a measuring cup to make a well for the filling and stretch the sides a bit if it is necessary.
Place a heaping teaspoon of cream cheese mixture onto each danish.
Add a teaspoonful of strawberry filling.
Bake in preheated oven for 15 to 17 minutes. or until lightly golden brown.
In a small bowl, stir together confectioners’ sugar, milk and butter.
You can find complete recipes of this Strawberry Cream Cheese Danish in sugarapron.com
Soft & Chewy Nutella Stuffed Chocolate Chip Cookies – super chewy, bakery style, huge nutella stuffed chocolate chip cookies! So unbelievably soft, moist, and CHEWY!
Okay, this officially one of my favorite chocolate chip cookie recipes EVER. It might even be number 1, because I can’t think of another cookie I’ve had in years, that matches how soft, insanely chewy and perfectly sweet this Nutella stuffed chocolate chip cookie is.
It was about time for a Nutella recipe to rear its beautiful head here, and these huge & chewy Nutella stuffed chocolate chip cookies are an awesome start.
The base chocolate chip cookie recipe is slightly adapted from Lindsay @ Pinch of Yum’s “Best Soft Chocolate Chip Cookie” recipe and it is truly one of the best recipes I’ve ever tried! I like my cookies a teeeeeensy bit sweeter than how hers originally came out, so for the recipe down below, I added a little extra brown sugar. This also helped make the cookies EVEN softer and chewier than it already was!
I’ve made/had a bunch of chocolate chip cookies over the years, but of the ones that claim to be the best, I’ve found a bunch of them to be either too cake-y, too complicated to make, too cloyingly sweet, or they stay soft for one day and turn crisp and hard in 24 hours.
The fact that the chocolate chip cookies aren’t too sweet is perfect because when you add the Nutella, it makes it just sweet enough to satisfy everybody’s dessert or snack cravings.
8 tablespoons (1 stick) salted butter
½ cup + 2 tablespoons white sugar
⅓ cup light brown sugar, packed
2 teaspoons vanilla extract
1½ cups all-purpose flour + additional flour as needed (I usually add 1-2 tablespoons more!)
½ teaspoon baking soda
¼ teaspoon cornstarch
¼ teaspoon salt
¾ cup chocolate chips
12 heaping teaspoons Nutella
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
Spoon about 12 heaping teaspoons (you only need 10, but do 12 in case of mistakes!) of Nutella into balls and place them on the parchment paper.
Place your sheet into the freezer. (I like to freeze mine overnight!)
Microwave butter for about 40 seconds, until it’s just barely melted.
In a large bowl, beat the butter, brown sugar, and white sugar until creamy.
Add the vanilla and egg and beat for about 10-15 seconds, until the egg is just incorporated.
Slowly add the flour, baking soda and salt. Mix until dough crumbles form.
(Add more flour 1 tablespoon at a time, until the dough is dry enough to work with!)
Add the chocolate chips and use your hands to incorporate them into the dough.
Take your sheet of frozen Nutella out of the freezer.
You can find complete recipes of this SOFT & CHEWY NUTELLA STUFFED CHOCOLATE CHIP COOKIES in goodmorningcali.com
These no-bake sugar cookie truffles are little balls of cookie goodness dipped in white chocolate and sprinkled like snowballs!
Anybody else on a no-bake kick? It seems those recipes make the best gifts during the holiday season. My new obsession are these sugar cookie truffles dipped in white chocolate. They are delectable balls of joy that keep you coming back for more.
I’ve done the oreo truffles, shared my mom’s apricot coconut bites, and my peanut butter balls are a fan-favorite. However, I must say these sugar cookie truffles are out of this world. The cream cheese holds together the cookie crumbs and creates a smooth consistency while the white chocolate adds a shell that is oh-so satisfying to bite into.
The process is pretty simple. Take sugar cookies, process them until you have fine crumbs, add cream cheese and voila there’s the dough. Just roll them into balls, chill and dip in melted chocolate. I added some crystal sprinkles on top to make them look like snowballs. Cute, no?
I used my sugar cookie recipe to make the cookies, but store bought can do the trick too. A dry sugar cookie is key though (none of those chewy soft batch cookies). Dry sugar cookies pulverize well in the food processor into a dry crumbly texture, which makes the cream cheese a good binding ingredient.
If you’re not a big white chocolate fan, then white candy melts are a good substitution. You can also dip the sugar cookie truffles in dark chocolate or sprinkle crushed candy canes on top if you want to get creative. The possibilities are endless!
These dessert bites are also perfect for entertaining. I recommend making them for your Christmas or New Year’s Eve party as the recipe makes about 18 and doubles well.
12 sugar cookies (about 2-inches in diameter)
3 tablespoons cream cheese, room temperature
2 cups white chocolate for melting (or candy melts)
Sprinkles for decoration
Place sugar cookies in a food processor and process until cookies turn into fine crumbs.
Add cream cheese and process again until well-combined and mixture can be pressed into a ball, 1 to 2 minutes.
Shape cookies into balls about 1-inch to 1 1/2-inches in diameter.
Place on a cookie sheet lined with parchment paper and place in the freezer for 15 minutes or the refrigerator for 1 hour.
In medium bowl, melt white chocolate according to instructions. (See my tips for melting chocolate .)
Remove the cookie balls from refrigerator.
Using a spoon or two forks, dip and roll chilled cookie balls, one at a time, in coating.
Return to lined cookie sheet and immediately top with sprinkles.
Repeat process for remaining cookie balls.
Store in an airtight container in the fridge for up to a week.
Oreo Magic Bars – Seven simple layers of Oreo chocolate bliss starting with an Oreo crust, three different types of chocolate chips, coconut and nuts. This is the EASIEST dessert, and always a party favorite.
I have been super conscious about what I’m eating lately, but when the weekend comes (especially Sunday nights) I’m usually in the mood for a sugar fix. Something completely delicious to satisfy my cravings. And, if I can include Oreo cookies somehow then I’m making my husband and myself very, very happy! Some of my favorite Oreo treats include:
Oreo Cheesecake Bites
Mint Oreo Layer Dessert
Chocolate Cake with Oreo Cream Filling
These Oreo Magic Bars are just that–magical! If you’ve ever had a “hello dolly bar” they are basically the same thing, but instead of a graham cracker crust you use an Oreo crust.
My husband is the one who got me hooked onto these little beauties while ago, and he’s a little bit obsessed with them. There’s no eggs or flour, just seven layers of cookie, chocolate, coconut bliss.
30 Oreo cookies
1/2 cup butter, melted
1 (14 oz) can of sweetened condensed milk
½ c. butterscotch chips
½ c. white chocolate chips
1 heaping cup sweetened coconut flakes
1 cup chocolate chips (milk, semi-sweet or a little of both)
½ cup pecan halves or walnuts (optional)
Place Oreo cookies in food processor and pulse until fine crumbs (it should make about 3 cups).
Pour crumbs into a mixing bowl.
Add melted butter and stir to combine.
Press mixture firmly into a 9×13” baking pan and refrigerate for 15 minutes.
Preheat oven to 325 degrees F.
Remove pan from the fridge.
Drizzle sweetened condensed milk over the crust and smooth evenly with the back of a spoon.
Sprinkle butterscotch and white chocolate chips evenly over the top.
Sprinkle coconut flakes next. Top with chocolate chips and nuts.
Bake for about 23-25 minutes. Allow to cool completely.
Cut into bars or refrigerate until ready to serve.
Store leftovers covered in the fridge for up to several days.
Sometimes the sweet treat you crave is a red eye flight away. For me, it’s Magnolia Bakery’s Banana Pudding. It’s the best! It’s a must order next time you’re in NYC. It’s the perfect banana flavor without being too much. My favorite part is how the Nilla wafer cookies turn soft like cake in the pudding. Good News, you don’t have to fly to New York to enjoy this decadent dessert, you can make it at home!
Here’s the fun part, you can make small servings like these cute mini glass trifle bowls (see photo above) or mason jars, or you can serve in a big dish to serve a crowd.
1 can (14oz) sweetened condensed milk
1½ cups cold filtered water
1 small box (3.4 oz.) instant vanilla pudding mix
3 cups heavy whipping cream
4 medium bananas
1 box of Nilla Wafers (cookies)
Blend together the sweetened condensed milk, pudding mix and cold water until combined. Transfer to a small bowl, cover with plastic wrap and refrigerate overnight, or for at least 4 hours.
When the pudding mixture has chilled overnight and is set. Start to beat the cold whipping cream using a whisk attachment in an electric mixer until the cream is fluffy and holds a stiff peak.
With a big spatula gently fold the pudding mixture into the whipped cream. Continue to fold and stir just until the pudding is combined.
Slice up the bananas, reserving ½ of a banana (in the peel) to add just before serving.
You can find complete recipes of this Magnolia Bakery Banana Pudding in nobiggie.net
Soft Batch Chocolate Fudge Cookies with a gooey pocket of salted caramel inside! Pure decadence.
We’re heading to Paris on Wednesday! The trip was originally just for a quick two-day conference, but after much debate, we’ve decided to stretch it out and stay for a week. I’ve never been to the city of light before, so I’m beyond excited to eat, explore, and eat some more.
Coffee, chocolate, croissants, and cozy sweaters! I cannot wait. Today’s cookie recipe is my go-to cure when I have a chocolate craving that just-won’t-quit. These Soft Batch Salted Caramel Chocolate Fudge Cookies are:
Sweet And simply amazing
The recipe I used to make them is almost the same as my famous soft batch double chocolate fudge cookies. These cookies are made with simple ingredients like flour, cocoa powder, butter, chocolate, baking powder, salt, sugar, milk, and vanilla. ← Proof basic ingredients,when combined properly, can create epic recipes!
12 salted caramels, see post for more information
2 cups semi-sweet chocolate chips
4 tablespoons unsalted butter
2 and 1/2 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
2 teaspoon baking powder
1 teaspoon salt
1 cup granulated sugar
3/4 cup light brown sugar, packed
4 large eggs, at room temperature
4 tablespoons whole milk
2 teaspoons vanilla extract
2 cups milk chocolate chips
2 teaspoons flaky sea salt
Unwrap the caramels, roll each one into a ball, and place them on a freezer-safe plate.
Place the plate in the freezer for 10 minutes. In the meantime, prep your cookie dough.
Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.
Place the semi-sweet chocolate chips and butter in a small, microwave safe bowl.
Heat them in the microwave for for 15 second increments of time, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth.
Set aside. *You may also do this process on the stove top if you don’t own a microwave.
In a medium-sized bowl whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a separate medium-sized bowl whisk together the sugars, eggs, milk, and vanilla.
Add the dry ingredients into the wet ingredients, and stir to combine – be sure not to over mix here!
Fold in the chocolate/ butter mixture and the milk chocolate chips into the batter, stirring until everything is just combined.
You can find complete recipes of this SOFT BATCH SALTED CARAMEL CHOCOLATE FUDGE COOKIES in bakerbynature.com