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Deep Dish Biscoff Peanut Butter Chip Cookies

If I am going to be completely honest with you, I would tell you that my love for Biscoff spread is at its peak when I am eating it straight from the jar!  And while I have been caught lingering in the corner of the kitchen by the pantry cabinet licking it off of my finger, sometimes I try to use it in other ways.  Like spreading it on a cracker or actually baking something!  On this particular day, I ran across these Biscoff Peanut Butter Chip Cookies.  On top of the amazing flavor combo, they are DEEP DISH!  Which makes them especially wonderful right out of the oven.  I also couldn’t find a bag of just peanut butter chips, so I went with a peanut butter chocolate chip mixture.  Of course there was no complaint there, it just added to the amazing array of flavors.  These were perfect with an ice cold glass of milk and I’m sure they would also be spectacular with a a scoop of ice cream on top!

Deep Dish Biscoff Peanut Butter Chip Cookies | crumbsandchaos.net | #cookies #biscoff #peanutbutter

Deep Dish Biscoff Peanut Butter Chip Cookies

Ingredients

  • 1/2 cup BUTTER, softened
  • 2/3 cup BISCOFF SPREAD or COOKIE BUTTER
  • 3/4 cup BROWN SUGAR
  • 1/2 cup WHITE SUGAR
  • 1 EGG
  • 2 teaspoons VANILLA BEAN PASTE or EXTRACT
  • 1/4 teaspoon SALT
  • 1/2 teaspoon BAKING SODA
  • 1 cup FLOUR
  • 1 1/2 cups PEANUT BUTTER CHIPS

Instructions

  1. Preheat your oven to 350 degrees F. In a large bowl, cream together the butter, biscoff, and sugars until creamy. Beat in egg and vanilla. Lastly, beat in the salt, baking soda, and flour until a thick dough forms. Stir the peanut butter chips. Drop about 2 Tablespoons of dough into the cavities of a muffin top pan; press down lightly. Bake cookies for approximately 8 minutes or until golden brown on top and edges appear set. Allow the cookies to cool in the pan for about 10 minutes before gently removing to wire racks to cool completely. ENJOY!
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megan

Recipe Source: The Domestic Rebel

 

Other Biscoff Recipes We Love:

Easy Biscoff Cookies

Biscoff Oatmeal Blondies

Biscoff Rolo Popcorn

Thin Mint Streusel Muffins

Thin Mint Streusel Muffins | Crumbs and Chaos Your favorite Girl Scout cookies meets your morning muffin in this Thin Mint Streusel Muffins recipe!

There are few things better than a warm muffin alongside a steaming, hot cup of coffee.  They go together so well, in fact, I’ve considered telling my husband that he’s the muffin to my morning coffee because some things should just be together.

You're the Muffin to My Morning Coffee and a recipe for Thin Mint Streusel Muffins | Crumbs and Chaos  www.crumbsandchaos.net So this muffin, this muffin…absolutely incredible.  A buttery vanilla muffin full of Thin Mint cookie chunks and topped with Thin Mint cookie streusel…there are few words to describe this amazing-ness.  The only way you’re going to know is to make them yourself!  Serve them with coffee, of course, for breakfast or brunch.  They’d also make a fun lunchbox treat or after school snack.  Seriously, just do it!

Thin Mint Streusel Muffins | Crumbs and Chaos

Thin Mint Streusel Muffins

Yield: 12 muffins

Thin Mint Streusel Muffins are your favorite Girl Scout cookie for breakfast! Perfect with your morning coffee!

Ingredients

    MUFFINS:
  • 2 cups FLOUR
  • 2 1/2 teaspoons BAKING POWDER
  • 1 cup SUGAR
  • 1/2 cup BUTTER, room temperature
  • 1 teaspoon VANILLA
  • 2 EGGS
  • 1/2 cup MILK
  • 16 THIN MINT (or Grasshopper) COOKIES, coarsely chopped
  • STREUSEL:
  • 2 Tablespoons BUTTER, room temperature
  • 2 Tablespoons SUGAR
  • 2 Tablespoons FLOUR
  • 6 THIN MINT (or Grasshopper) COOKIES, finely chopped

Instructions

  1. Preheat oven to 375 degrees. Prepare a 12 count muffin tin by lining with paper liners.
  2. In a small bowl, stir together flour and baking powder.
  3. In a large bowl, beat together sugar and butter until well combined. Add vanilla and eggs and beat until completely combined.
  4. Add in flour mixture and mix on low. Pour in milk and continue to mix until evenly incorporated. Fold in the cookies and divide mixture evenly among muffin cups. (I used a standard ice cream scoop to make this job easy.)
  5. In a small bowl, combine streusel ingredients with a fork at first and then use your fingers to rub the mixture together to form bigger 'crumbs'. Sprinkle on top of muffins.
  6. Bake for 18-22 minutes or until a toothpick tests clean. Remove to a wire rack to cool. Serve warm with coffee.
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becca

More muffins to love…

Double Chocolate Muffins

Salted Caramel Muffins

Blueberry Muffins with Creamy Lime Glaze

Oreo Streusel Muffins

Mini Chocolate Chip Cookies

Mini Chocolate Chip Cookies | Crumbs and Chaos

Sometimes you just need a cookie on a little smaller scale.  Enter Mini Chocolate Chip Cookies - these are that cookie.  The one you take to a gathering where there will be plenty of desserts to try, but a small taste of a classic is always welcome.  The one that fits neatly in their lunchbox so they can enjoy a small treat after they finish their lunch.  The one that you make just because it both easy, delicious and your motto is all things in moderation.

This perfect little cookie is studded with mini chocolate chips and is delicious both on its own and with a little chocolate spread between two.  They stay nice and soft in an airtight container for at least 3 days and would be super ideal to make the day before you need them!

Mini Chocolate Chip Cookies | Crumbs and Chaos

Mini Chocolate Chip Cookies

Mini Chocolate Chip Cookies - a quick and easy recipe perfect for game day, lunch boxes or just because!

Ingredients

  • 1 3/4 cups FLOUR
  • 1/2 teaspoon SALT
  • 1 teaspoon BAKING SODA
  • 1/2 cup BUTTER, room temperature
  • 1/2 cup BROWN SUGAR
  • 1/3 cup GRANULATED SUGAR
  • 1 EGG
  • 2 teaspoons VANILLA
  • 3/4 cup MINI CHOCOLATE CHIPS

Instructions

  1. Preheat oven to 350 degrees.
  2. Beat together butter and sugars, add in egg and vanilla. Mix in flour, baking soda and salt until just combined. Stir in chocolate chips.
  3. Measure out about 2 teaspoons of dough and roll into balls. Place on a cookie sheet and bake for 8-9 minutes.
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Recipe Source: Cookie Cravings Cookbook

 

becca

For the cookie monster in you…

Chocolate PB Explosion Cookies

M&M Chocolate Chip Cookies

Easy Biscoff Cookies

 

Molasses Cookies for A Virtual Christmas Cookie Exchange

Christmas Cookie Exchange Recipes - 14 Cookie Recipes for your holiday cookie tray!

Good morning!  Have you ever been to a cookie exchange?  You know the kind – you make 5 dozen cookies to take and end up with some of each variety to take back home to your house.  All the deliciousness of a Christmas cookie tray without all of the work.  So today we’re doing a virtual cookie exchange – you can find me over at Taste and Tell sharing a recipe for Soft Chocolate Gingersnaps.  Meanwhile, I’m welcoming one of the sweetest bloggers I know to share a holiday cookie recipe here on C&C – Ashley from Kitchen Meets Girl.  {Read all the way to the end of this post for the complete list of cookie recipes from today’s exchange.}

Hi there Crumbs and Chaos readers! I’m Ashley, from Kitchen Meets Girl, and I’m so excited to be here today to participate in this Virtual Christmas Cookie Exchange – you know, one of those events where everyone brings cookies to swap. Well, the great part of this exchange is that it doesn’t come along with all of the calories. ;-)

molasses-title

Well, at least not quite as many calories…I did eat quite a few of these cookies before, during, and after photographing them.

I have to tell you that Becca is one of my very favorite bloggers. She is always so sweet and kind and genuine. Not only that, but Crumbs and Chaos was one of the first blogs to “feature” me on a weekly link party. Perhaps that doesn’t seem like a big deal, but in this vast internet world, it really meant a lot to a then-newbie blogger like me. Plus, Becca posts amazing recipes like this Chocolate Peppermint Bread, Tex-Mex Chili, and Cranberry Streusel Coffee Cake.

I wanted to share a traditional Molasses Spice cookie with you today – these are one of my very favorite cookies during the holiday season. I think sometimes molasses cookies get a bad rap. They’re often dry and cakey, or baked without much flavor.

molasses-2

These are not that cookie.

They’re soft and chewy, and perfectly spiced with a combination of brown sugar, vanilla, cinnamon, cloves, black pepper (trust me!) and allspice.

I love the deep flavor of dark molasses, but if you prefer a milder flavor, choose a light molasses instead.

To avoid a dry or tough cookie, make sure you pull these from the oven when they still look a bit underdone – just let ‘em sit on the baking sheet for a few minutes and the residual heat will finish the baking.

Holiday cookie perfection!

molasses-3

Molasses Cookies

Ingredients

  • 1/2 cup plus 1/3 cup granulated sugar
  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 12 tablespoons unsalted butter, softened
  • 1/3 cup packed dark brown sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla
  • 1/2 cup dark molasses

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, allspice, pepper, and salt. Set aside.
  2. In the bowl of a stand mixer, beat butter, brown sugar and remaining 1/3 cup granulated sugar on medium-high speed until light and fluffy. Reduce speed to low and add in egg yolk and vanilla; then increase your speed to medium and beat to incorporate - about 20 seconds. Scrape down the sides of the bowl as needed. Reduce speed to low again and add in the flour mixture and beat just until combined - about 30 seconds. Give dough a final stir with a spatula or wooden spoon. Chill dough for at least 30 minutes.
  3. While the dough is chilling, adjust oven rack to the middle position and preheat oven to 375. Line baking sheets with parchment or a Silpat and set aside.
  4. Place 1/2 cup of sugar into a medium bowl or pie plate. Using a 1 tablespoon cookie scoop, roll dough into balls and then roll dough balls into the sugar to coat. Place dough balls on prepared cookie sheets approximately 2 inches apart.
  5. Bake approximately 11 minutes, rotating cookie sheet halfway through the baking time. Your cookies should look puffy, with the edges just beginning to set and the centers still soft. Do not over bake!
  6. Allow the cookies to cool on a baking sheet for 5 minutes - the residual heat will finish the baking. Then transfer the cookies to a wire rack and let cool to room temperature.
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recipe from Cook’s Illustrated

I’d be thrilled if you’d stop by Kitchen Meets Girl sometime and say hello! I love making easy dinners at home – this Firecracker Chicken is our favorite. I also have a healthy belief that you can never have too many banana bread recipes in your repertoire: this Dark Chocolate Peanut Butter version is one of my top viewed posts, so my readers love it, too. You can also find me spending entirely too much time on Facebook and Pinterest! Thanks, Becca, for letting me share these holiday cookies with you today!

cookie exchange recipes…

Candy Cane Meringue Cookies shared on Bless This Mess by Sweet Treats and More

Chocolate Filled Gingersnaps on Barbara Bakes by Taste and Tell

Chocolate Peppermint & Oreo Cookies shared on Let’s Dish by Mandy’s Recipe Box

Chocolate Strawberry Truffles shared on Sweet Sugarbelle by Hoosier Homemade

Crispy Maple Sugar Cookies shared on Mandy’s Recipe Box by Bless This Mess

Gingerbread Drop Cookies shared on Kitchen Meets Girl by Munchkin Munchies

Iced Gingerbread Cookies shared on A Family Feast by Roxana’s Home Baking

Italian Almond Cookies shared on Munchkin Munchies by Your Homebased Mom

Molasses Cookies shared on Crumbs and Chaos by Kitchen Meets Girl

Orange & Ginger Cookies with Chocolate Drizzle shared on Your Homebased Mom by A Family Feast

Orange Ginger Pecan Cookies shared on Sweet Treats and More by Let’s Dish

Snowmen Cookie Pops shared on Roxana’s Home Baking by Sweet Sugarbelle

Soft Chocolate Gingersnaps shared on Taste and Tell by Crumbs and Chaos

Soft Gingersnap Cookies shared on Hoosier Homemade by Barbara Bakes

Pumpkin Caramel Cookie Ice Cream

A fun seasonal treat that screams fall!  Pumpkin Caramel Cookie Ice Cream - a smooth, creamy, no machine needed ice cream that’s bursting with flavor and studded with chunks of Biscoff cookies.

Pumpkin Caramel Cookie Ice Cream | Crumbs and Chaos #pumpkin #icecream #biscoff   www.crumbsandchaos.net The first day of fall is almost here…I’m waiting with bated breath.  As I’ve mentioned before, FALL is my very favorite season and I love everything about it!!  I was going to save this perfect little pumpkin recipe for a little later in the fall, but I couldn’t hold out another minute.  About 6 weeks ago, I made Pumpkin Pie Ice Cream and served Biscoff Cookies along side it.  It was such a flawless pair that I decided when I made it again I was going to put the cookies in the ice cream.

This is one of those easy ice cream recipes that you don’t need a ice cream maker for – just whip the cream, add the rest of the ingredients and freeze.  It was incredible with a little white chocolate sauce drizzled on top too!  I’m heading off to visit the Duncan Hines Test Kitchen this weekend, I’m excited and a little nervous to meet some of my very favorite bloggers and see a ton of cool behind the scenes stuff at Duncan Hines.  Join me on Instagram to see all of the action!

Pumpkin Caramel Cookie Ice Cream | Crumbs and Chaos #pumpkin #icecream #biscoff www.crumbsandchaos.net

 

Pumpkin Caramel Cookie Ice Cream

A refreshing seasonal treat - this recipe for Pumpkin Caramel Cookie Ice Cream is made with a few of my favorite things - dulce de leche, pumpkin and Biscoff cookies.

Ingredients

  • 1 pint of HEAVY WHIPPING CREAM
  • 1 can DULCE DE LECHE
  • 1/2 cup PUMPKIN PUREE
  • 1/2 teaspoon GROUND CINNAMON
  • 1/8 teaspoon GROUND NUTMEG
  • 12 BISCOFF COOKIES, coarsely chopped

Instructions

  1. Whip cream until stiff peaks form. Add dulce de leche by the spoonful while mixing on low. Add in pumpkin puree, cinnamon and nutmeg. Gently stir in the cookies and put into a container and freeze about 6 hours until firm.
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Recipe Source: Inspired by this Pumpkin Pie Ice Cream and this Dulce de Leche Ice Cream

becca

 

Join me on Pinterest to drool over this season’s best pumpkin recipes…

This post may also be shared over at Show Me Your Plaid MondaysMealtime MondaySugar and Slice SundaySweet Sharing MondayMop It Up MondayMelt In Your Mouth MondaysRecipe Sharing MondayMarvelous Mondays,  Monday FundayManic Monday,  Two Cup TuesdayTime to SparkleTuesday Talent ShowTotally Tasty TuesdayTasty TuesdayWhat’s In Your Kitchen WednesdayWhat’s Cookin’ WednesdayShow & Share WednesdayCast Party WednesdayWicked Good WednesdaysWhimsy WednesdayPin It ThursdaysThursdays TreasuresArtsy CornerAll Things ThursdayWeekly Creative,  All Things PrettyChic & Crafty PartyThe Creative ConnectionWhat’s Shakin’Weekend PotluckI’m Lovin’ It, Shine on FridaysCreate & InspireSaturday Show & TellStrut Your Stuff Saturdays

M&M Chocolate Chip Cookies

M&M Chocolate Chip Cookies | Crumbs and Chaos #softcookies    www.crumbsandchaos.net Everyone loves cookies – our family is crazy for these M&M Chocolate Chip Cookies - they bake up beautifully thick and soft.  Studded with mini chocolate chips to ensure chocolate goodness in every bite!  P.S. I realize Meg just shared cookies last week, but these were too good to not share right away!

Back in our pre-marriage days, I remember my husband always choosing M&M cookies over chocolate chip only cookies.  Anytime we got cookies at Subway or someone had one of those variety cookie packages from the local grocery store bakery, M&M was his choice.  I realized somewhere in there how much I liked them as well, such a good M&M eating pair we were  still are ;)

Lately I’ve had a problem with cookies in general…no matter how closely I follow the directions by chilling etc. they still spread out so much.  It’s ridiculous and it makes me not want to try any more new recipes and just stick with the family favorites – like Brown Sugar Chocolate Chip Cookies or Brown Butter Chocolate Chip Cookies.  This recipe uses a little bit of shortening along with chilling time to keep them from spreading much and the brown sugar and cornstarch keep them thick and soft.
M&M Chocolate Chip Cookies | Crumbs and Chaos #softcookies    www.crumbsandchaos.net

 

These cookies are absolutely worth making sure you have the out of the ordinary ingredients like bread flour and cornstarch on hand (use the rest of the bread flour to make your own pizza dough or cinnamon rolls).  I loved the addition of mini chocolate chips – there was chocolate in every.single.bite!  That’s just personal preference, so use what you like.  These cookies are pretty good size, feel free to add M&Ms to your liking as well.  You need to chill these before baking, mix them up tomorrow night and let them chill overnight and bake them in the morning to have fresh, delicious cookies all holiday weekend long!  You’re welcome.

M&M Chocolate Chip Cookies | Crumbs and Chaos #softcookies    www.crumbsandchaos.net

 

M&M Chocolate Chip Cookies

A sensational M&M Chocolate Chip Cookie recipe - perfectly thick, soft and studded with mini chocolate chips.

Ingredients

  • 1 cup BUTTER, softened
  • 1/4 cup SHORTENING
  • 1 1/2 cups BROWN SUGAR
  • 1/4 cup GRANULATED SUGAR
  • 2 EGGS
  • 1 EGG YOLK
  • 1 1/2 Tablespoons VANILLA
  • 2 cups ALL-PURPOSE FLOUR
  • 2 cups BREAD FLOUR
  • 2 Tablespoons CORNSTARCH
  • 2 teaspoons BAKING SODA
  • 1 teaspoon KOSHER SALT
  • 1 1/2 cups MINI CHOCOLATE CHIPS
  • M&M CANDIES

Instructions

  1. Beat together butter, shortening and sugars using a stand or electric mixer until fluffy and light in color. Add eggs, yolk and vanilla; continue beating until well combined.
  2. Stir together flours, cornstarch, baking soda and salt in a separate bowl. Add to the butter mixture and stir until just combined.
  3. Stir in chocolate chips. Cover and chill for at least 6 hours or up to 2 days.
  4. Time to bake: Preheat oven to 350°. Line your baking sheets with a Silpat liner or parchment paper.
  5. Form balls with about 2 Tablespoons of dough. Place on cookie sheet and press down slightly to flatten. Press M&Ms into each cookie dough ball, use as many as you like.
  6. Bake 10-11 minutes, until edges are lightly golden. Allow to cool on baking sheet for 5-10 minutes before removing to cool on wire rack.
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Recipe Source: I Heart Eating

becca

 

 

This post may also be shared over at Show Me Your Plaid MondaysMealtime MondaySugar and Slice SundaySweet Sharing MondayMop It Up MondayMelt In Your Mouth MondaysRecipe Sharing MondayMarvelous Mondays,  Monday FundayManic Monday,  Two Cup TuesdayTime to SparkleTuesday Talent ShowTotally Tasty TuesdayTasty TuesdayWhat’s In Your Kitchen WednesdayLil’ Luna Link PartyWhat’s Cookin’ WednesdayShow & Share WednesdayCast Party WednesdayWicked Good WednesdaysWhimsy WednesdayPin It ThursdaysYour Creative TimeoutThursdays TreasuresArtsy CornerAll Things ThursdayWeekly Creative,  All Things PrettyChic & Crafty PartyThe Creative ConnectionWhat’s Shakin’Weekend PotluckI’m Lovin’ It, Shine on FridaysCreate & InspireSaturday Show & TellStrut Your Stuff Saturdays

Easy Biscoff Cookies

Easy Biscoff Cookies | Crumbs and Chaos

If you aren’t familiar with the fabulously popular Biscoff Spread, it’s high time you’ve been introduced.  C&C reader meet Biscoff Spread, Biscoff Spread meet C&C reader.  Now that the introductions have been made, it’s time to get down to business.  Biscoff Spread is made from the Biscoff Cookies (known widely for being served in-flight) and is completely irresistible.  It is made in Belgium using all natural ingredients, no preservatives or nuts, is vegan and free of artificial colors, trans fats and GMOs.

Biscoff is hosting a Spread the Love contest – they want to hear all about the ways you enjoy Biscoff Spread.  Stop over and share a picture of the way you enjoy to enter to win some incredible prizes!  Never seen Biscoff Spread in the store?  It is available near the peanut butter in many stores like Walmart, Walgreens, CVS and Safeway (locate a store near you on their website)  Check out the Biscoff Pinterest board for some more ideas on how to use this delicious spread.

Easy Biscoff Cookies | Crumbs and Chaos

The recipe I’m sharing today is an easy one, that’s for sure.  Perfect for one of those days you don’t feel like working hard to make cookies (no waiting for butter to soften or chilling dough), it’s also just right for making at someone else’s house - it only has 5 ingredients and you don’t have to make sure the baking soda is fresh.  And it comes together in a large mixing bowl with the help of a wooden spoon…seriously simple.  I used the crunchy version in these cookies, but you could also use creamy.  I liked how there were little bits of cookie from the crunchy spread.  

Easy Biscoff Cookies | Crumbs and Chaos

Ingredients: 

1 box YELLOW CAKE MIX 

2 EGGS

1/2 cup OIL

1/2 cup BISCOFF SPREAD (creamy or crunchy)

1 cup WHITE CHOCOLATE CHIPS

 

Directions:

Preheat oven to 350 degrees.  Use a Silpat baking mat or parchment paper to line your baking sheets.

In a large mixing bowl, combine cake mix, eggs, oil and Biscoff Spread using a wooden spoon.  Mix in white chips.  

Use a cookie scoop to shape the dough into balls and bake for 9-10 minutes or until just starting to brown on the edges.  

Cool on cookie sheet for 4 minutes and remove to wire racks to finish cooling.  

Based on this recipe from The Domestic Rebel

 

Biscoff Spread is a sweet, creamy spread made with Biscoff Cookies. Try this delicious European alternative to peanut butter or chocolate spread. Upload your Biscoff Spread photo to enter Biscoff’s “Spread the Love” contest for a chance to win a trip for 2 to Belgium!

This is a sponsored conversation written by me on behalf of Biscoff . The opinions and text are all mine.

This is a sponsored conversation written by me on behalf of Biscoff .  The opinions and text are all mine.

Triple Chocolate Espresso Sandwich Cookies

Mocha is an all-time favorite of mine!  I love the mix of the espresso and chocolate flavors.  In drinks, cake, frosting, donuts, and well the list could go on and on.  This time the wonderful combo was put into cookies.  And not just any cookies… but two of the these flavor loaded cookies with chocolate buttercream frosting sandwiched between them.  An irresistibly rich dessert.

Triple Chocolate Espresso Sandwich Cookies | crumbsandchaos.net | #cookies #chocolate #espresso

The original recipe called for only white chocolate chips but of course I only had a small amount of white chocolate chips left in the pantry.  So I was left with only one option…. dump whatever chips I did have left into the bowl.  And there you have it, the triple chocolate espresso cookie.  Then I doubled the Chocolate Buttercream Frosting that Becca used in her Double Doozies to complete the sandwich.  YUM!!

Triple Chocolate Espresso Sandwich Cookies | crumbsandchaos.net | #cookies #chocolate #espresso

Triple Chocolate Espresso Sandwich Cookies

Ingredients

  • 1 cup SUGAR
  • 1 cup BROWN SUGAR
  • 3/4 cup SHORTENING
  • 1/4 cup UNSALTED BUTTER
  • 2 EGGS
  • 2 teaspoons VANILLA
  • 1 1/2 teaspoon BAKING SODA
  • 1/2 teaspoon SALT
  • 2 1/4 cup FLOUR
  • 3 Tablespoons ESPRESSO POWDER or INSTANT COFFEE
  • 1 1/2 cups CHOCOLATE CHIPS -- I used 1/2 cup each of white, milk, and semi-sweet
  • CHOCOLATE BUTTERCREAM FROSTING

Instructions

  1. Preheat oven to 350 degrees. Cream sugars, butter and shortening. Add eggs, one at a time, then vanilla. Whisk dry ingredients in separate bowl and then add to the wet ingredients. Mix in chips.
  2. Drop dough onto parchment lined baking pans and bake for 10 minutes -- they will be just golden on the edges. Do not overcook of they will be hard when cooled. Let stand for 2 minutes before transferring to wire rack. Once cooled, pipe chocolate buttercream on half of the cookies, then gentle press another cookie on top. ENJOY! Makes approximately 18 sandwiches.
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Slightly Adapted from Desserted Planet

megan

 

Some of our other favorite sandwich cookies:

Oatmeal Cream Pies

Double Doozies

Chocolate Chip Cookie Dough Sandwiches

Peanut Butter Chocolate Swirl Cookies

Yes, I am aware that last week I posted a Peanut Butter Chocolate Dessert!  Yes, I am also aware that I have an addiction to anything peanut butter and chocolate.  BUT…. I have a feeling that after you see these you will not hate me for repeating the combo.  These are absolutely DELICIOUS!  And that is not an exaggeration.  I am typically not a cookie baker.  It seems like they always come out of the oven wonderfully soft but as soon as they cool they are too hard.  I always dream of making the soft bakery style cookies you can buy and have them stay soft for days.  Well friends, this is that cookie!

These are similar to the Gingerdoodle Cookies I made last Christmas.  They do require you to make two batches of dough but they are definitely worth it and it isn’t as much work as you may think.  The chilling of the dough, which is extremely important, is the longest part.  Then rolled together they bake out to be a large soft cookie.  With a peanut butter-y side and a fudge-y side and the whole thing dotted with dark chocolate chips.  My only tip is to have your glass of milk ready!

Peanut Butter Chocolate Swirl Cookies | crumbsandchaos.net | #peanutbutter #chocolate #cookies

Peanut Butter Chocolate Swirl Cookies

Ingredients

    Chocolate Cookie Dough
  • 1/2 cup UNSALTED BUTTER, room temperature
  • 1/2 cup SUGAR
  • 1/2 cup BROWN SUGAR
  • 1 EGG
  • 1 teaspoon VANILLA
  • 1 cup FLOUR
  • 1/2 cup + 2 Tablespoons UNSWEETENED COCOA POWDER
  • 1 teaspoon BAKING SODA
  • 1/2 teaspoon SALT
  • 2 Tablespoons MILK
  • 1 cup DARK CHOCOLATE CHIPS
  • Peanut Butter Cookie Dough
  • 1/2 cup UNSALTED BUTTER, room temperature
  • 1/2 cup BROWN SUGAR
  • 1/4 cup SUGAR
  • 1 EGG
  • 3/4 cup CREAMY PEANUT BUTTER
  • 1 teaspoon VANILLA
  • 1/2 teaspoon BAKING SODA
  • 1 1/4 cups FLOUR
  • 1/4 teaspoon SALT
  • 1 cup DARK CHOCOLATE CHIPS

Instructions

    To make chocolate cookie dough:
  1. Cream the butter and sugars together on medium speed until light and fluffy. Beat in the egg and vanilla until combined, scraping the sides as needed. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Slowly mix it into the wet ingredients. With a spoon or spatula, mix in the milk and then fold in the chocolate chips.
  2. To make the peanut butter dough:
  3. Cream the butter and sugars together on medium speed until light and fluffy. Mix in the peanut butter, egg, and vanilla, scraping the sides as needed. Slowly mix in the baking soda and flour. Do not overmix. Fold in the chocolate chips.
  4. Wrap each dough in plastic wrap and place in the fridge. Chill both doughs for at least 1-2 hours.
  5. Preheat oven to 350 degrees. Line cookie sheet with silicone baking mat or parchment paper. Measure 1-2 Tablespoons of each dough. Roll into one large ball. Repeat for each cookie. Bake the cookies for 11-12 minutes. The cookies will look very soft, puffy, and almost undone. Still remove them from the oven as they will continue to "bake" and set up. Store cookies in an airtight container for up to 10 days! ENJOY!!
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Recipe Source: Sally’s Baking Addiction

megan

 

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Gingerdoodle Cookies

DAY 1 PEPPERMINT CREAM BITES

 

Everyone that I know that has a KitchenAid Stand Mixer gives it rave reviews!  Becca has told me on multiple occasions about the beauty of how it does all the work!  SO…. when my friend Kara and I decided to do some baking, she told me she would bring her mixer over.  And here it is, my rave review!  OMG!  It is true!  It is so easy and it does do all the work!  I know what is going on my Christmas list this year.  Although what happens if I can’t stop making cookies…..

After having such a quick and easy prep, these cookies were AWESOME!  You make two different doughs, Snickerdoodle and Gingersnap, then roll them together, toss in sugar, and bake.  The result is a chewy, sugary, cookie with a lot of interest.  Every bite is slightly different because you never know if you will get equal parts dough, more ginger, or more doodle.  It’s a new way to change up your typical cookie tray.  On a side note, if you don’t have a stand mixer, these will still end up just as delicious.  Until my Christmas wish is fulfilled I will also be working it with the hand mixer.  Because my tastebuds have told me that I will need to make these again before Christmas comes!

Gingerdoodle Cookies

Ingredients

    For Snickerdoodle Dough:
  • 1/2 cup shortening
  • 3/4 cup sugar
  • 1 egg
  • 1 Tablespoon vanilla
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cream of tartar
  • 1 Tablespoon cinnamon + 1/4 cup sugar, for rolling cookies in
  • For Gingersnap Dough:
  • 3/4 cup shortening
  • 1 cup sugar
  • 1/4 cup molasses
  • 1 egg
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon cloves
  • 1 teaspoon ginger

Instructions

    For Snickerdoodles:
  1. Cream together shortening and sugar. Add egg and vanilla and mix until creamy. Add flour, baking soda, salt, and cream of tartar and mix until combined. Dough will be a little of crumbly, but it'll come together when you roll it into balls. Combine cinnamon and 1/4 cup of sugar in a small bowl and set aside for rolling dough in.
  2. For Gingersnaps:
  3. Cream together shortening and sugar. Add molasses and egg and continue beating. Add flour, baking soda, salt, cinnamon, cloves, and ginger and mix until combined, scraping down the sides of the bowl as needed.
  4. Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
  5. Roll a small amount of snickerdoodle dough and a small amount of gingersnap dough into a ball and gently squeeze. Then roll in sugar and cinnamon to coat.
  6. Place on baking sheets and bake for 9-11 minutes. Remove from oven and allow to cool on baking sheets for 2 minutes before moving to cooling racks. Makes approx. 3 dozen cookies. ENJOY!
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Recipe Source:  Bakergirl

 

A few of our past Christmas treats:

Salted Chocolate Tartlets

Mint Chocolate Brownies

Toffee Crunch

This post is linked to Crazy Sweet Tuesday, Totally Tasty Tuesday, Tuesday Talent Show, Trick or Treat Tuesday, What’s in Your Kitchen Wednesday, Back for Seconds Social, Taste and Tell Thursdays

5 on Friday: Crazy for COOKIES!

5 on friday

 

Anytime of year is cookie time if you ask me.  So why not revisit a few of our favorites?

cowboy cookies Cowboy Cookies

german cccookies 3 German Chocolate Chip Cookies

m&mcookies Chewy M&M Cookies

ncpic Nutella Cookies

pbcupcookies PB Cup Cookies

What’s your favorite cookie?

Want to see more?  Follow my Crazy for Cookies, Brownies and Bars Pinterest Board

Salted Vanilla Chip Oatmeal Cookies

Vanilla is a very intriguing thing for me!  On one side of the coin it is plain, even bland the majority of the time!  Considered a blank canvas by most people.  I for one, don’t usually choose vanilla if other flavors are available.  HOWEVER… I recently got Pure Vanilla, a cookbook featuring all vanilla recipes.
It uses vanilla extract, whole vanilla beans, and vanilla bean paste.  Once you move beyond the extract that we are all used to, you find that vanilla can be a very exotic and gourmet flavor.  I started with a cookie that only uses the extract, so I haven’t gone too far outside of the box yet!  But either way, they were wonderful.  It was a chewy oatmeal cookie that was made even better by the chunks of White Chocolate throughout.

It is titled Salted Vanilla for a reason.  It uses a whole vanilla bean to flavor coarse salt and then use that salt to sprinkle on top.  But it takes a week or two to get the salt flavored and I didn’t want to wait, so I omitted the sprinkled salt on top.  They still have a salt flavor that pairs well with the chocolate!

Now to use the recently purchased vanilla beans and vanilla bean paste that is in my cupboard.  Stay tuned for more wonderful vanilla recipes in the coming weeks and months!

Salted Vanilla Chip Oatmeal Cookies | crumbsandchaos.net | #cookies #vanilla #oatmeal

 

Salted Vanilla Chip Oatmeal Cookies

Ingredients

  • 3 cups OLD FASHIONED ROLLED OATS
  • 1 1/2 cups FLOUR
  • 1 teaspoon BAKING SODA
  • 3/4 teaspoon SALT
  • 3/4 cup UNSALTED BUTTER, at room temperature
  • 1 Tablespoon PURE VANILLA EXTRACT
  • 2/3 cup DARK BROWN SUGAR, packed
  • 2 large EGGS, at room temperature
  • 8 oz WHITE CHOCOLATE, chopped
  • 2 Tablespoons VANILLA FLEUR de SEL(or salted vanilla), optional

Instructions

  1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk oats, flour, baking soda, and salt to blend well. In a large bowl, beat butter and vanilla extract on medium-high until blended and creamy. Add sugars and beat until light and fluffy, about 2 minutes. Beat in eggs one at a time. Reduce mixer speed to low and gradually add oat mixture, then white chocolate. Scoop batter, 2 Tablespoons at a time, onto prepared baking sheets, about 8 per sheet. Sprinkle vanilla fleur de sel onto each cookie(if using). Bake until edges are golden but still soft in the center, about 12-14 minutes. Rotating sheets halfway through baking. Let cookies cool on sheets for 2 minutes, then transfer to a wire rack for cooling. Makes approx. 3 dozen cookies. ENJOY!
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Original Source:  Pure Vanilla by Shauna Sever

megan

This post is linked to Taste and Tell Thursdays, Your Creative Timeout

Candy Cane Thumbprint Cookies

 

12 days of Christmas Treats

DAY 1  PEPPERMINT CREAM BITES

DAY 2  GINGERDOODLE COOKIES

DAY 3  MINT OREO BARK

DAY 4  BISCOFF ROLO POPCORN

DAY 5  EGGNOG BUNDT CAKE

DAY 6  GINGERBREAD TREES W/LEMON GLAZE

DAY 7  PEANUT BUTTER COOKIE BARK

DAY 8  HOMEMADE HOT CHOCOLATE

DAY 9  ‘GINGERBREAD’ HOUSES

Candy Cane Thumbprints

Another day of minty goodness.  I hope you’re ready.

This is the perfectly pop-able, cookie tray friendly, not-too-sweet, full-of-minty goodness cookie.  This is the first thumbprint cookie that I have ever made (I know, I know – it’s about time!) and, wowsers, was it a great choice.  I totally adore Junior Mints and their Christmas version – peppermint crunch- is even more amazing than the original.

A small cookie flecked with crushed candy canes, lightly coated in sugar, baked to perfection and topped with a creamy Junior Mint…you so need these.

Candy Cane Thumbprint Cookies

Candy Cane Thumbprint Cookies

Ingredients

  • 3/4 cup BUTTER, room temperature
  • 1/2 cup SUGAR, divided
  • 1 EGG, separated
  • 1 teaspoon VANILLA EXTRACT
  • 2 cups FLOUR, lightly spooned into measuring cup and leveled
  • 1/2 cup CRUSHED PEPPERMINT CANDY CANES
  • 2 boxes of JUNIOR MINTS (Peppermint Crunch if you can find them!)

Instructions

  1. Preheat oven to 350°.
  2. Beat together butter and 1/4 cup of sugar until fluffy. Add in egg yolk and vanilla, mix well. Gradually add flour and beat until fully incorporated. Fold in candy canes and mix until just combined.
  3. In small bowl, beat egg white with a fork until frothy. Put remaining 1/4 cup of sugar in a separate bowl (you may need to add a little extra later). Divide dough and roll into small balls (about 3/4 inch in diameter). Dip gently in egg white and then coat in sugar. Place on a parchment lined baking sheet. Lightly make a thumbprint in the top of each cookie.
  4. Bake for 8-10 minutes or until just set on the outside and center is puffy. Remove from oven, put a Junior Mint in each indent and return to oven for 1 minute.
  5. Cool on baking sheet for 2 minutes and remove to rack to cool completely.
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Recipe Source: Savoring the Seasons Cookbook from Our Best Bites

This post is linked to Crazy Sweet Tuesday, Trick or Treat Tuesday, Tuesday Talent Show, Totally Tasty Tuesday

Christmas Oreo Cookie Ball Tree

Christmas Oreo Cookie Ball Tree | Crumbs and Chaos #oreocookieballs #Christmas  www.crumbsandchaos.net Today we’re talking about a classic Christmas treat – OREO Cookie Balls.  There are so many new ideas everywhere you look, but sometimes the best recipes are the ones you’ve loved forever.  I remember making Oreo Cookie Balls with my sister, covering them in white almond bark and enjoying the bite sized chocolatey goodness.  Such a simple, easy treat and one that’s always the first thing to go at any party.

Christmas Oreo Cookie Ball Tree | Crumbs and Chaos #oreocookieballs #Christmas  www.crumbsandchaos.net It’s been a few years since I’ve made a batch of these…like before I had a food processor or stand mixer to take care of all of the hard stuff.  Don’t get me wrong, crushing cookies with a baggie and rolling pin works just fine and mixing cookie crumbs and cream cheese in a big bowl with a wooden spoon will eventually get done.  But having small appliances that do those jobs made these an even easier treat to put together.

I used classic Oreos for these cookie balls, but you could also use their candy cane or mint version if you’d like.  The Wilton Candy Melts I used were in the holiday baking section or you can always find them at craft stores like Michaels or JoAnns.  These cookie balls can be made ahead and placed in the freezer until you’re ready to serve them.  One less thing for you to worry about the day of a party!

Christmas Oreo Cookie Ball Tree | Crumbs and Chaos #oreocookieballs #Christmas  www.crumbsandchaos.net

Christmas OREO Cookie Ball Tree

A classic treat goes festive - this Christmas OREO Cookie Ball Tree is simple to make and is always a crowd pleaser.

Ingredients

  • 1 pkg. OREO COOKIES (I used Double Stuff)
  • 1 8 oz. pkg. CREAM CHEESE
  • 1 1/2 (12 oz.) pkgs. WILTON GREEN CANDY MELTS
  • SPRINKLES/SPARKLING SUGAR, for decorating
  • Piece of a Chocolate Bar to make the stump

Instructions

  1. Crush cookies finely using a food processor or rolling pin and baggie.
  2. Place in a large bowl with cream cheese. Mix until well combined. Scoop into 1 Tablespoon sized balls, place in freezer for 10 minutes.
  3. Melt candy melts according to directions. Dip cookie balls into candy coating, sprinkle immediately with sprinkles or sparkling sugar. Put on waxed paper lined baking sheet until firm.
  4. Arrange in Christmas tree shape and take to your next holiday party.

Notes

*You can make these ahead of time and freeze until needed.

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becca

This post has been sponsored by OREO, all opinions are my very own.

More of our favorite OREO treats…

Oreo Cheesecake Cookies

Chocolate Euphoria Cookie Bars

Peppermint Cream Bites

Nutella Cookies

A few weeks ago, my kids were wanting a snack and I was wanting to bake something.  I did a little online research to see if I could find something simple that I could have ready when they woke up from their naps and somehting that I already had the ingredients for.  I came across these Nutella Cookies and it fit the bill.  With only a handful of ingredients and a main ingredient that my kids beg for on a daily basis, I knew this was it.

The original recipe didn’t call for the addition of the milk, I added that because I found it to be too dry to easily work with.  I also found that I had to really work it with my hands to get it combined well enough.  BUT… the end result was a wonderful chocolate hazelnut cookie.  It was thin and the outside was a little crisy but the inside was fudgy.  It reminded me a lot of the corner piece of brownie!  They were delicious and needless to say… my kids loved them!
Nutella Cookies

Ingredients

  • 1 cup NUTELLA
  • 1/2 cup SUGAR
  • 1 cup FLOUR
  • 1 EGG
  • 1 Tablespoon MILK

Instructions

  1. Preheat oven to 350 degrees. Mix nutella, sugar, flour, and egg. Add milk, starting with just 1/2 Tablespoon (only add more if you need it). Mix well, you may have to use your hands for this! Drop onto a parchment lined baking sheet in 1 Tablespoon balls. Bake 8 minutes or until set. ENJOY!
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Recipe Source: A Busy Nest
Some of our other favorite nutella recipes are:

You can find us linking up HERE!

{Oreo Week} Oreo Cheesecake Cookies

Yes yes yes… it is true.  It was my husband, Ben’s, idea for this wonderful week of Oreos.  In our house, Oreos are a valuable good.  We don’t always have them in the house but when we do, ALL of my boys will eat ALL of their meals and even lick their plates if they know Oreos are on the menu for dessert.  We don’t need the other flavors, just the original chocolate cookie and vanilla cream. Oh and they MUST be double stuf.  We even have a variety of eating styles.  Ben and Jonah are dunkers, Maddux likes to separate his and eat the cream then the cookie, and I like to just bite mine and then wash it down with ICE COLD milk!  As you can see, we kind of have a system! 

Ben actually prefers just the Oreo.  He has a “Don’t mess with a good thing” policy when it comes to Oreos.  BUT… He loves them in brownies and ice cream and he was a big fan of these cheesecake cookies.  They are soft and cheesecake-y on the inside and have a delightful crumbly oreo outside.  Imagine a cheesecake with an Oreo crust and there you have it.  A wonderful cookie for any Oreo lover!

{Oreo Week} Oreo Cheesecake Cookies

Ingredients

  • 1/2 cup BUTTER, room temperature
  • 3 ounces CREAM CHEESE, room temperature
  • 1 cup SUGAR
  • 1 teaspoon VANILLA
  • 1 cup FLOUR
  • 1/2 cup MINI CHOCOLATE CHIPS
  • 13 OREO COOKIES, crushed

Instructions

  1. Preheat oven to 375 degrees. In a mixing bowl, cream together the butter and cream cheese on medium speed until smooth and well combined. Add the sugar and vanilla and mix until the ingredients are well combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips with a rubber spatula. Place the Oreo crumbs in a small bowl. Create 1½" balls and then roll in the cookie crumbs. Place the cookie balls on a parchement lined baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed. Cool on the pan before transferring to a wire rack to cool completely. Makes approximately 18 cookies. ENJOY!!
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Recipe Source: Brown Eyed Baker

Salted Caramel Stuffed Chocolate Crinkle Cookies

 

 

 

12 days of Christmas Treats

DAY 1  PEPPERMINT CREAM BITES

DAY 2  GINGERDOODLE COOKIES

DAY 3  MINT OREO BARK

DAY 4  BISCOFF ROLO POPCORN

DAY 5  EGGNOG BUNDT CAKE

DAY 6  GINGERBREAD TREES W/LEMON GLAZE

DAY 7  PEANUT BUTTER COOKIE BARK

DAY 8  HOMEMADE HOT CHOCOLATE

DAY 9  ‘GINGERBREAD’ HOUSES

DAY 10  CANDY CANE THUMBPRINT COOKIES

 

Salted Caramel Stuffed Crinkle Cookies

The long name is so worth saying every time because these cookies are amazing.  While they are best right out of the oven, warm them up anytime by placing them in the microwave for a few seconds.  The next thing you know there is salted caramel oozing out of the middle of a chocolate cookie sprinkled in powdered sugar.  See it all started when my husband got me a fantastic anniversary gift (a kitchen aid mixer, it’s beautiful and it’s red).  Then only a couple of weeks later I have used it several times and I have to keep giving away the treats I make so they aren’t flooding our house.  This is by far my favorite treat that I have made so far.  I am looking forward to many more yummy treats and delicious dishes coming out of this mixer.

* Recipe Note: A lot of the powdered sugar absorbs as the cookie bakes so I dusted mine with powdered sugar after baking.

Salted Caramel Chocolate Crinkle Cookies

Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 cup + 2 T. cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 10 Tablespoons salted butter, softened
  • 1 cup sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 2 dozen caramels, unwrapped
  • coarse sea salt
  • 3/4 cup powdered sugar

Instructions

  1. Preheat oven to 350 degrees.
  2. In a mixing whisk together flour, cocoa powder, baking powder and salt. Set Aside.
  3. In bowl of an electric stand mixer fit with a paddle attachment whip together butter granulated sugar, and brown sugar on medium high speed until pale and fluffy, about 4 minutes.
  4. Add eggs in one at a time, stirring after each addition until combined. Mix in vanilla.
  5. With mixer on low speed, slowly add in dry ingredients and mix until just combined.
  6. Scoop dough out 2 Tablespoons at a time and roll into a ball.
  7. Press one caramel into the center, sprinkle a small pinch of salt on top of the caramel and fold dough around the caramel making sure to cover all sides.
  8. Roll dough in powdered sugar.
  9. Place cookies on parchment paper or buttered cookie sheet and back for 11-13 minutes.
  10. Allow to cool on cookie sheet for five minutes before transferring to cooling rack.
  11. Store in airtight container.
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Recipe from Cooking Classy.

Triple Chocolate Oreo Chunk Cookies

 

This post is sponsored by Nestlé® Toll House® Morsels, the perfect special ingredient for all of your family’s favorite treats!

 

I am asked often by my children if they can assist me in the kitchen.  A lot of time I have to turn them away because a) I’m in a hurry, b) I know I’m short on patience, c) if you let 1 help then the other 3 want to join in the fun too or d) all of the above.  So it is a special afternoon if we are able to all get together in the kitchen and bake up something delicious.  Nestlé® Toll House® Morsels recently gave us the chance to do just that – we decide to use their semi-sweet chocolate chunks and the kitchen gadget collector in me lovely adores the new set of measuring cups and spoons.
It was a chilly, cloudy afternoon when we gathered around the mixer while my youngest was napping.  They all took turns measuring and dumping, switching on the mixer and scooping out the dough.  I kept catching them trying to sneak a taste of the dough…I have no idea where they get that from {wink wink}!  We tried a new cookie recipe and it was everything you would dream a triple chocolate oreo chunk cookie would be – SUPER CHOCOLATY and especially amazing warm from the oven!

 

And obviously we are a family full of beater lickers…who can resist fresh cookie dough?!  The great thing about making cookies with so many little helpers is that there is plenty of turns for dropping that dough on the baking sheet.

 

I love this picture…I may enlarge it and hang it in my kitchen, this is a great example of their different personalities and it just makes me want to squeeze them all real tight!  So in summary, the chocolate lover in your life will love you to pieces for making these for them and you will have about 4 dozen or so…plenty for sharing (or freezing for later should you wish to keep them all for yourself!)

 

 

Triple Chocolate Oreo Chunk Cookies

Ingredients

  • 2 1/2 cups FLOUR
  • 1 teaspoon BAKING SODA
  • 1/4 teaspoon SALT
  • 3/4 cup COCOA POWDER (I used one that is a mix of natural & Dutch processed)
  • 1 cup BUTTER, room temperature
  • 1 cup GRANULATED SUGAR
  • 1 cup BROWN SUGAR
  • 2 EGGS
  • 2 teaspoons VANILLA EXTRACT
  • 1 cup WHITE BAKING CHIPS
  • 1 cup SEMI-SWEET CHUNKS
  • 1 cup CHOPPED OREOS

Instructions

  1. Preheat oven to 375°. Line a baking sheet with parchment paper or use a Silpat baking mat.
  2. In a medium bowl, combine flour, baking soda, salt and cocoa powder.
  3. In a large mixing bowl, beat together butter and sugars. Add in eggs and vanilla; mix until well combined. Add flour mixture slowly, stop mixing when you can't see any more streaks of flour. Stir in chips, chunks and cookies.
  4. Drop by rounded tablespoons onto baking sheet. Bake for 8-9 minutes until just set. Cool on baking sheet another 3 minutes before removing to wire rack to cool.
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Recipe Source: Two Peas and Their Pod

*Disclosure: This post is part of the DailyBuzz Food Tastemaker program.  The baking kit and product was provided by Nestlé® Toll House® Morsels.  We’ve shared  our own baking afternoon and experience with you. 


 

You can find us linking up HERE!

{Cranberry Week} Cranberry & White Chocolate Cookies

So I had originally intended to post a savory cranberry appetizer today…but as you can see things didn’t turn out very savory.

In a conversation with my husband the other night, we were talking about cookies and how he had some not long ago that he really loved.  They had white baking chips and craisins in them.  Well that got my wheels turning…and I needed to try to make them ASAP.  It also turned out that I only had 1/2 cup of craisins left in my pantry, so I couldn’t make the appetizer and the cookies in the same day.  The cookies obviously won and got rave reviews from my husband!  Next time I will probably throw in a few more craisins.  These are a soft and delectable way to enjoy those cranberries!

Cranberry & White Chocolate Cookies

Ingredients

  • 3/4 cup BUTTER, room temperature
  • 3/4 cup BROWN SUGAR
  • 1/4 cup WHITE SUGAR
  • 1 small box WHITE CHOCOLATE INSTANT PUDDING, dry
  • 2 EGGS
  • 1 teaspoon VANILLA EXTRACT
  • 2 1/4 cup FLOUR
  • 1 teaspoon BAKING SODA
  • 1/4 teaspoon SALT
  • 1/2 cup CRAISINS
  • 1 cup WHITE BAKING CHIPS

Instructions

  1. Preheat oven to 350°.
  2. Cream together butter and sugars until fluffy. Mix in dry pudding mix, eggs and vanilla extract until well combined.
  3. Add in flour, baking soda and salt; mix until just combined. Stir in craisins and white chips.
  4. Using a medium cookie scoop (about 1 1/2 Tablespoons of dough), roll into balls and flatten slightly with your hand. Bake for 10-12 minutes or until a light golden brown.
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Recipe Source: Created from this basic pudding cookie recipe from Chef In Training

This post is linked to Chic & Crafty Party, Keep Calm & Link Up, I’m Lovin’ It, Friday Flair, Weekend Potluck, Friday Free-For-All, What’s Shakin’

Cookie Dough Popsicles

Cookie Dough Popsicles | crumbsandchaos.net | #popsicles #cookiedough

For a while now I have been looking for popsicle molds.  I have been seeing all of these delicious ideas on how to use them.  I finally found some I liked at IKEA and then more at Walmart.  Because really a mold that makes 6 doesn’t go very far and then I can’t have any ready in advance.  So I bought two different molds and have successfully used both.  When I first brought them home the only thing I had to use in them was punch.  So I poured in some citrus punch and hours later we had citrus popsicles that were cold and refreshing.  A few days later, I remembered that there was a popsicle in my cookie dough cook book.  So I rushed out to get mini chocolate chips and all I can say is YUM!  Okay so I guess I should be honest…. these popsicles don’t actually have cookie dough in them.  There isn’t a hint of flour or butter.  In fact there is only 5 ingredients, which is one reason I love them.  They are simple to make and with an abundance of brown sugar and vanilla and a few chocolate chips you would swear you were eating cookie dough from the bowl.

Cookie Dough Popsicle | crumbsandchaos.net | #popsicles #cookiedough

Cookie Dough Popsicles

Ingredients

  • 1 1/4 cup MILK
  • 1/3 cup BROWN SUGAR, packed
  • pinch of SALT
  • 1 teaspoon VANILLA
  • 2 Tablespoons MINI CHOCOLATE CHIPS

Instructions

  1. In a glass measuring cup, microwave milk for 30 seconds or until warm to the touch. Add brown sugar and salt and stir until dissolved. Add vanilla.
  2. Place 1/2 teaspoon of chocolate chips in the bottom of each popsicle mold. Top with milk mixture. Insert sticks and place in freezer. Freeze until solid, at least 3 hours.
  3. To release popsicles, run under warm water for 20 to 30 seconds . ENJOY!! Makes 4 to 6 pops depending on the mold size.
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Recipe Source:  The Cookie Dough Lover’s Cookbook by Lindsay Landis

 

megan